Sunday, November 23, 2014

Coffee Banana Mousse (GF)




I wanted to modify this recipe to come up with a version made with bananas instead of tofu.  This is the result !!!  I'm not sure which I like better since I made the tofu version awhile ago !!!!

I found a down-side to making all this mousse -  I eat too much !!!  I can't stop eating it once I start !!!! 

This was made with 1/2 cup of peanut butter:






Ingredients:
3 medium really ripe bananas, sliced
1/8 tsp salt
1/4 to 1/2 cup natural peanut butter (depending on desired thickness) 
2 tsp Coffee Extract  (I use OliveNation)
2 Tbsp instant coffee
2 oz vegan chocolate bar, broke into pieces (optional)

Directions:
Put everything in a blender and blend until smooth and creamy.  

Pour into a glass jar with a lid or container with a lid.  Put in freezer to firm.  Store in fridge.


Estimated Nutritional Value per serving based on 4 servings:  Calories 205,  Total Fat 10.8g, Cholesterol 0mg,  Sodium 78mg, Carbs 24.4g, Fiber 3.9g, Sugars 12.5g, Protein 6.3g



I will give them a long, full life, and they will see how I can save.

Psalm 91:16 (NCV)

Thursday, November 20, 2014

Peanut Butter Coffee Chocolate Chip Banana Mousse




I always LOVE coffee flavored things !!  This was thick and DELICIOUS !!!  I could not stop eating it !!!!  Mousse makes SUCH a good snack or dessert !!!  I  LOVE keeping some flavor of mousse in the fridge to eat when I have a craving for something sweet.  






Ingredients:
1/3 cup natural peanut butter
1 tsp Coffee Extract  (I use OliveNation)
1 Tbsp instant coffee
1/8 tsp salt
2 really ripe bananas, sliced
2 oz vegan chocolate bar, broke into pieces

Directions:

Put everything in a blender and blend until smooth and creamy.  

Pour into a jar or container. Put in freezer to firm.  Store in fridge.


Estimated Nutritional Value per serving based on 4 servings:  Calories 206,  Total Fat 12.2g, Cholesterol 0mg,  Sodium 176mg, Carbs 21g, Fiber 3.4g, Sugars 12g, Protein 6.3g



They will call to me, and I will answer them.  I will be with them in trouble; I will rescue them and honor them.

Psalm 91:15 (NCV)

Saturday, November 15, 2014

Chocolate Peanut Butter Mint Muffins - Wheat Flour




These are REALLY REALLY good...they have a rich chocolate flavor, pretty strong mint flavor and are moist !!

Comments from my co-workers:  incredible, delicious, nice and moist, love the mint flavor.   They were a hit !!!  One of my taste testers said this was her favorite muffin so far !!!

This was a thinner batter.


Ingredients:
1 and 1/4 cups whole wheat flour (I used Bob's Red Mill Whole Wheat Flour )
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm for Sucanat)
1/3 cup unsweetened cocoa powder  (I use Hershey's)
1 tsp baking powder
1/2 tsp baking soda

1/8 tsp salt
1/2 cup vegan chocolate chips
 --------
1/2 cup unsweetened applesauce
1 cup almond milk
1/2 cup peanut butter
1 tsp vanilla extract
2 tsp Peppermint Extract (I use Nielsen-Massey)
2 large very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)


Directions:
Mix applesauce, milk, peanut butter, vanilla, peppermint, and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  


I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.



The OXO Large Scoop  
is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 169,  Total Fat 6.8g, Cholesterol 0mg,  Sodium 144mg, Carbs 24g, Fiber 2.7g, Sugars 9g, Protein 5g



The Lord says, "Whoever loves me, I will save.  I will protect those who know me.
Psalm 91:4 (NCV)

Saturday, October 25, 2014

Peanut Butter Chocolate Chip Banana Mousse (GF)




This was SOOOO good.... my co-workers liked this also.  They REALLY liked the crunch from the chocolate bar and the peanut butter (I used crunchy) !!! One co-worker picked out the banana taste and another co-worker picked out the peanut butter taste.  One co-worker said it was her favorite "mousse" that I've made so far!

This is made with 1/4 cup peanut butter:



This is made with 1/2 cup peanut butter - it is MUCH thicker:


Ingredients:
1/4 to 1/2 cup natural peanut butter (depending on desired thickness) 
1/8 tsp salt
2 really ripe bananas, sliced
2 oz vegan chocolate bar, broke into pieces

Directions:
Put everything in a high powered blender or food processor and blend until smooth.  

Pour into a jar.  Put in freezer to firm.  Then store in fridge.





Estimated Nutritional Value per serving based on 4 servings:  Calories 223,  Total Fat 12.3g, Cholesterol 3mg,  Sodium 160mg, Carbs 25g, Fiber 3.2g, Sugars 15.8g, Protein 5.7g


You know when I sit down or stand up.  You know my thoughts even when I'm far away.
Psalm139:2 (NLT)

Friday, October 17, 2014

Peanut Butter Coffee Mousse (GF)




I always LOVE coffee flavored things !!  This was DELICIOUS !!!  Great combination - peanut butter and coffee.   Neither flavor is overwhelming.  Nice smooth texture.  

Double the recipe and pour it into a prepared pie crust for a fast, easy and delicious dessert !!!

My co-workers LOVED this -  both the flavor and the texture - they did not  want to stop eating it !!!!  They thought it was DELICIOUS !!!!





Ingredients:
1/2 package silken firm tofu  (I use Morinu Silken Tofu )
1/3 cup powered sugar
1/8 tsp salt
1/4 cup natural peanut butter
1 tsp Coffee Extract  (I use OliveNation)
1 Tbsp instant coffee


Directions:

Put everything in a blender and blend until smooth and creamy.  

Put in freezer to firm.  Store in fridge.


Estimated Nutritional Value per serving based on 2 servings:  Calories 322,  Total Fat 18.6g, Cholesterol 0mg,  Sodium 184mg, Carbs 28.3g, Fiber 2g, Sugars 23.4g, Protein 14g



You have begun to live the new life, in which you are being made new and are becoming like the One who made you.  This new life brings you the true knowledge of God.

Colossians 3:10 (NCV)


Sunday, October 12, 2014

Jolly Green Christmas Tree - Guest Post by Zel Allen



I am SOOOOOO thrilled to do a guest post with Zel Allen !!!!





Zel Allen loves to cook, a passion that led her to author two vegan cookbooks, Vegan for the Holidays. and The Nut Gourmet. With her husband, she also co-publishes Vegetarians in Paradise, a vegan magazine appearing on the net for 16 years. The publication features tasty recipes, vegan resources, articles, and items of interest to the vegan community. She blogs at veganfortheholidays.wordpress.com and nutgourmet.wordpress.com, and contributes articles and recipes to The Vegetarian Journal and Vegan Health and Fitness Magazine. Zel also teaches vegan cooking classes in Los Angeles.

Zel is sharing a fun recipe with us today....Jolly Green Christmas Tree !!!!! Use your imagination, have some fun and decorate the tree however you want !!!




Here's a holiday appetizer that puts yuletide spirit on a plate and unveils your hidden talent as a scultptor. Using nothing more than a spoon you’ll be able to turn this delicious dip into a dazzling sculpted Christmas tree or Christmas wreath that flaunts colorful ornaments you can eat. Make it mildly spiced or crank it up to muy picante with extra jalapeno chiles and a pinch of cayenne.

JOLLY GREEN CHRISTMAS TREE

Yield: 8 to 10 servings

Dip
1 pound frozen peas, thawed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
1/2 cup coarsely chopped fresh mint leaves
2 tablespoons organic sugar
2 tablespoons freshly squeezed lime juice
1/2 to 1 jalapeno chile, seeded and coarsely chopped
1 teaspoon salt
3/4 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
Pinch cayenne (optional)

Ornaments
1/4 red bell pepper, finely diced
1/2 carrot, finely diced
1 green onion, white part only, sliced
1 whole star anise, or 6 whole cloves

  1. Put the dip ingredients in a food processor. Process until smooth and creamy, stopping occasionally to scrape down the work bowl.
  2. Spoon the mixture onto a large platter and use the back of a spoon to form the mixture into the shape of a large Christmas tree. Decorate the tree with the bell pepper, carrot, and optional green onion. Place the star anise at the top or arrange the cloves into a radiating star. Serve with baked tortilla chips, bean chips, toasted pita wedges, or your favorite crackers.


Check out more of Zel's holiday recipes in her book Vegan for the Holidays.



THANKS for sharing this GREAT and FUN recipe, Zel !!!!!!!


Thursday, October 9, 2014

Banana Cream Pie Smoothie




I LOVED banana cream pie in a graham cracker crust growing up.....the flavor of this smoothie reminds me of a that !!!



Ingredients:
1/2 cup almond milk
1 tsp vanilla extract
3 really ripe bananas, sliced
4 vegan graham crackers, broke into pieces

Directions:
Put everything in a blender and blend until smooth and creamy.  




..."Lord, you have the power to make me well, if only you wanted to."
Matthew 8:2 (CEV)

Thursday, October 2, 2014

Mocha Peanut Butter Muffins - Wheat Flour





These are SOOOOO good ....  REALLY chocolaty and moist. 

My co-workers thought these were REALLY good also...moist, not a strong coffee flavor, not a strong peanut butter flavor and chocolaty !!!





Ingredients:
1 cup Whole Wheat Flour or Spelt Flour (I use Bob's Red Mill)
1/2 cup
Corn Flour (I use Bob's Red Mill)

1/4 cup Sucanat   (or brown sugar)  (I use Barry Farm)
1/4 cup unsweetened cocoa powder (I use Hershey's)
1/4 cup Ground Flaxseed  (I use Bob's Red Mill)
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1/2 cup chopped nuts or 1/2 cup vegan chocolate chips (optional)
--------
1 tsp Coffee Extract    (I use OliveNation)
1/4 cup instant coffee granules
1/2 cup unsweetened almond milk
1/2 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed
1/4 cup natural peanut butter  (I used crunchy)

Directions:
Mix the coffee extract, coffee granules, almond milk, applesauce, mashed bananas and peanut butter in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 142, Total Fat 4.1g, Cholesterol mg,  Sodium 167g, Carbs 23.7g, Fiber 3.2g, Sugars 6.8g, Protein 4.2g



Those whom God had already chosen he also set apart to become like his Son, so that the Son would be the first among many believers.
Romans 8:29 (GNT)




Monday, September 29, 2014

Chocolate Pudding Mousse (GF)




I always LOVE chocolate pudding and mousse - so I decided to try my own version.  Well, I obviously liked this.....I ended up eating most of it before I realized I had not taken a picture yet !!!!  SOOOOO, I will have to make it again just to get a picture !!!!

My co-workers LOVED this.  Comments from co-workers:  wicked good, good chocolate flavor, right amount of sweetness, nice creamy consistency.






Ingredients:
1/2 package Morinu Soft Silken Tofu 
2 Tbsp unsweetened cocoa powder  (I use Hershey's)
1/2 tsp vanilla extract
1/2 tsp Chocolate Extract (I use OliveNation)
1/4 cup almond milk 
1/3 cup powered sugar 
1/8 tsp salt

Directions:
Put everything in a blender and blend until smooth and creamy.  

Chill before serving and store in fridge.



Estimated Nutritional Value per serving based on 2 servings:  Calories 146,  Total Fat 3.4g, Cholesterol 0mg,  Sodium 175mg, Carbs 25.6g, Fiber 2g, Sugars 20.6g, Protein 5.3g




The Lord your God is with you; his power gives you victory.  The Lord will take delight in you, and in his love he will give you new life.  He will sing and be joyful over you,

Zephaniah 3:17 (GNT)


Thursday, August 21, 2014

Raspberry Peach Banana Chia Seed Pudding (DF, GF)




This was SOOOOO  good.  My co-workers also liked this !!  I am trying to make chia pudding on a regular basis - it is GREAT to satisfy a sweet tooth !!!   Eat it as a snack or for dessert.  

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.





Ingredients:
5 Tbsp Chia Seeds (I use Bob's Red Mill)
1/2 cup frozen raspberries, slightly thawed
1 and 1/2 cup frozen peaches, slightly thawed
2 bananas

Directions:
Blend the peaches, raspberries, and banana in a blender until smooth.

Put all the ingredients into a glass jar with tight fitting lid and stir or shake until well combined.   

Then refrigerate for a few hours or overnight (shake or stir occasionally).
  


Estimated Nutritional Value per serving based on 4 servings:  Calories 122,  Total Fat 3.4g, Cholesterol 0mg,  Sodium 1mg, Carbs 25.1g, Fiber 6.8g, Sugars 13g, Protein 3.2g



But you must resist the devil and stay strong in your faith...... 
1 Peter 5:9 (CEV)




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