Saturday, September 28:Vegetarian Chili and Cornbread
★★★★★
I am not able to eat corn for a while, but my boys gave me thumbs up for the cornbread. Chili was very tasty. I'll make it again next week. I still have some cooked beans in my freezer and a huge zucchini to use.
Sunday, September 29: Northwoods Wild Rice and leftovers
★★★★★
I jazzed up this recipe a bit using Lundburg Wild Blend® instead of using wild rice. I did not use bacon, but it turned out really well. As a matter of fact, I ordered more of this rice from Amazon. :-)
Monday, September 30: Vegan Sweet Potato Bowl with Chimichurri
★★★☆☆
I really liked the roasted sweet potato and red quinoa, but I did not acquire taste for parsley. Thus, it was only "OK" taste to me.
Tuesday, October 1: Cashew Chicken (chicken, celery and mushrooms stir-fry)
★★★★★
This is my creation. So, why not giving five stars to my own recipe? Hehe. I will post the recipe next time I make this.
Wednesday, October 2: Ate out at local co-op.
Thursday, October 3: Ethiopian Cabbage Dish
★★★★★
This is our go-to recipe for easy and quick meal.
Friday, October 4: Pizza day
I made some gluten free dough for me. The rest of my family ate wheat based pizza dough.
Snacks:
Pumpkin Bread
Please follow the instructions provided on the original recipe. Because of the high fat and sugar content, I altered the recipe for my liking.
1 (15 ounce) can pumpkin puree
4 eggs
→ 2 eggs and 1 Tablespoon of ground flax meal + 3 Tablespoons of water
1 cup vegetable oil
→ 1/2 cup oil + 1/2 cup apple sauce
2/3 cup water
3 cups white sugar
→this is too much sugar to me! I use 1 to 1 1/2 cups sugar.
3 1/2 cups all-purpose flour
2 teaspoons
baking soda1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
I am sure you can use cocoa powder instead of carob powder. I make a lot of these date balls and freeze them.
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