In my quest for a sugar-free zucchini muffin, I started thinking about getting away from sweet altogether. It doesn’t even have to be breakfast-y. In my search results for “savory zucchini bread,” one stood out–Namely Marly!
She is local to me and vegan. So of course I had to click on it and see if her recipe looked good.
It had no sugar, only a small amount of oil, and was already vegan! It did call for all-purpose flour rather than a whole grain. But I decided to give it a shot. Continue reading →
Banana and peanut butter were Elvis’s favorite toasted sandwich fillings for a reason–they just go together! The recipe is without any animal products for a cruelty-free breakfast experience. These muffins are filled with whole foods instead of sugar or oil…but do NOT taste like it. The ripe bananas provide just the right amount of sweetness for breakfast (rather than tasting like a sugary dessert). They are made with whole grains and don’t have the gummy texture most oil-free baked goods take on, thanks to the peanut butter! Continue reading →
Have you ever been stuck paying for a library book because you accidentally ruined it?
Have you ever turned on the wrong burner on the stove and burnt an item that had no business being on the stove in the first place?
In other news, I bought a book recently….It’s called The Everything Vegan Cookbook. It has more processed ingredients than I care for, but there are many good recipes scattered throughout–in fact, I had checked it out from the library for the second time this year before my little “incident”.
I made TVP Stuffed Peppers because I still had TVP from making chili. I’m not all that big on bell peppers, and I thought spaghetti squash might be a good sub. So, I skipped the rice and salt, threw in a little extra celery, decreased the oil to only 1 tablespoon, and used a pound of fresh mushrooms rather than measuring by cup.
I used the whole recipe to top a whole spaghetti squash (cooked separately, strands scooped out to plate). It was delicious! Catboy enjoyed it, too. I put half of it in the freezer, reheating it another day at work for lunch. Perfection! Half of the whole thing was a very generous, but fairly low-calorie, serving.
Ever since going vegetarian at age 13, I’ve thought of veggie burger patties as kind of a staple or veg*ns. My parents will grill them for me next to their chicken, and you can get creative using them in other recipes. Catboy even likes them. I was suprised (and my wallet was pleased) when I discovered I could make my own!
I have found Black Bean Veggie Burgers to be quite tasty. I’ve used leek instead of onion and roasted red pepper from a jar with good results. I have also substituted frozen pre-diced onion (chopping onions is the worst!). The tahini and soy sauce really makes for a great, savory flavor. Catboy requested a repeat meal on another day. I loved BBQ sauce and kale on mine instead of bun.
When I cooked them in my cast iron pan, I noticed they needed less than 10 minutes per side, maybe even just 5. They freeze well–I cook them per the recipe, then freeze, then reheat in the microwave to serve.