Mushroom Chik'n Recipe

See how tender and juicy that is? 

These are nothing more than broiled portobello mushroom caps. When I first made these I thought I tasted something familiar. It took me a while to realize that they tasted soo soo much like grilled chicken! Even the portobello stems resembled dried chicken breast! 

Ingredients:

* 2 portobello mushroom caps with stems, separated

* Olive oil cooking spray

* Seasonings of choice: poultry seasoning, salt, pepper, nutritional yeast

1. Put your oven high on broil.

2. Use a damp paper towel to wipe off any dirt from the mushroom caps and stems

3. Remove the guilds from the caps with a spoon and split each stem in half, lengthwise.

4. Sprinkle seasoning(s) of choice. 

5. Place mushrooms on a baking sheet-cap side down-lined with aluminum foil or parchment paper.

6. Let them broil in the oven for 9-12 minutes or until tender. 

After you take them out of the oven, you'll see that the mushrooms look more like dark meat :)

ENJOY!

Snicker doodles Recipe

The cinnamon-sugar coating around the cookie makes it extra crispy on the outside, while the inside of the cookie remains soft. 

Ingredients:

* 1 stick of unsalted butter 

* 1/3 + 1/4 cup granulated sugar

* 2 tsp vanilla extract

* 1 1/4 cup of All Purpose (AP) flour

* 1/2 tsp baking soda

* Cinnamon-sugar mixture: 1/2 cup granulated sugar + 1/2 tbsp ground cinnamon

1. Preheat oven to 375 degrees. 

2. In a large bowl, combine first 3 ingredients with a wooden spoon or spatula.

3. In a small bowl, combine flour and baking soda. 

4. Pour dry ingredients onto the wet and mix until all ingredients are fully incorporated.

5. Spoon out 1 tbsp of dough and roll it in the cinnamon sugar before placing it on a baking sheet lined with parchment paper, leaving 2 inches of space between each cookie.

6. Bake for 10 minutes. Cool completely. 

ENJOY!

Red Velvet Cookies

These cookies taste slightly chocolate-y, just like anything red velvet should taste. And they're HUGE. 

Ingredients:
* 1 stick of butter
* 2/3 cup packed dark brown sugar
* 1/4 cup granulated sugar
* 1 tsp vanilla extract
* 2 tbsp red food coloring
* 1 tbsp flaxmeal + 2 tbsp water
* 4/3 cup ww pastry flour
* 1 tsp baking soda
* 2 tbsp unsweetened coca powder

1. Preheat oven to 375 degrees.
2. In a large bowl, combine the first 6 ingredients,mixing with a wooden spoon or spatula.
3. In a small bowl, whisk together all the dry ingredients.
4. Pour dry ingredients into the large bowl and mix until the wet and dry ingredients are fully incorporated.
5. Spoon out 1 tbsp of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.
6. Bake for 10 1/2 minutes. Cool completely.

ENJOY!

Classic Chocolate Chip Cookies

Look how perfectly flat they are! And I love the chocolate chip "bumps"; they look way batter than the chocolate chips being completely visible. Here are the ingredients laid out for you:

From left to right: butter, granulated sugar, dark brown sugar, flax-water mixture, vanilla,  flour mixed with baking soda, chocolate chips. 

Ingredients:

* 1 stick unsalted butter of choice

* 1/3 cup granulated sugar

* 1/3 cup packed dark brown sugar

* 1 tbsp flaxmeal + 2 tbsp of water

* 1 tsp vanilla extract

* 1 1/3 ww pastry flour

* 1/2 tsp baking soda

* 1/2 cup any type of chocolate chip

1. Preheat oven to 375 degrees.

2. In a large bowl, combine the first four ingredients, including the flaxmeal-water mixture.

3. In a small bowl, whisk together the baking soda and flour. Pour dry ingredients into the large bowl with the wet ingredients and mix with a spatula until everything's fully incorporated.

4. Fold in the chocolate chips.

5. Spoon out 1 tablespoon of dough onto a baking sheet, leaving 2 inches of space between each cookie. 

6. Bake for 10 minutes. Cool completely. 

Makes 2 dozen cookies.

ENJOY!

Healthy Cheeze Dip

So creamy and thick, it's an easy cheezy recipe!

Ingredients:

* 1 1/2 cups of cooked cannelini beans

* 1 large clove of garlic

* 1/2-3/4 cup of milk of choice (I used almond milk)

* 1/2 cup of nutritional yeast

* 1 tbsp of tahini

Blend all ingredients in a blender (I used Magic Bullet) or food processor until smooth. 

Serving suggestions: Dip with kale chips, tortilla chips, or drizzle on top of baked fries for Cheeze Fries. 

ENJOY!

Summer Rolls

Ingredients:

* 9-10 sheets of rice paper (they are also called Spring Roll Paper)

* 1 container of white button mushrooms, lightly stir fried. 

* 1/2 of a large green bell pepper (or yellow or orange)

* 1 long red bell pepper

* 1 thin carrot

* Water

Dipping Sauce:

* 1/2-1 tsp of freshly grated ginger

* Juice from the cooked mushrooms

* 1 tbsp of tahini or peanut butter

* 1 tbsp of mild soy sauce

* 1 tbsp of water

1. Thinly slice the bell peppers, making them no thicker than a french fry. Half the long red bell peppers.

2. Cut the carrot in half width-wise, then slice it as thinly as possible.

3. Cook the mushrooms on a pan with the lid on. Once tender, strain the mushrooms, squeezing out as much of the juice into a small bowl as possible. Set bowl aside. 

4. Fill a large bowl (at least as wide as the diameter of the rice paper) with water. Soak one sheet of rice paper at a time. Soak for 1-2 minutes. You'll know when it's ready for wrapping. 

 5. Lay the wet rice paper out on a cutting board. Wrap the summer roll like you would wrap a burrito. Pretend that the paper is a smiley face (or frown face, if that suits you :D), and place your veggie filling on the smile. Roll the summer roll from the bottom of the smile, tucking in the filling tightly without tearing the rice paper. Half way through rolling, fold in the rice paper from the sides and continue rolling. Set the roll on a plate and repeat this step until you run out of filling.

 

6. Combine all the ingredients for the dipping sauce in the small bowl of mushroom juice and mix with a fork or a small whisk. 

ENJOY!

Pineapple Blueberry Muffins

This recipe is really really simple, and it makes a wonderful grab n' go breakfast. You taste both the pineapple and blueberries, which pop and bleed throughout the muffin if they get hot enough in the oven. The muffin also tastes almost buttery, even though there's no butter in it at all. 

Ingredients:

* 1 20 oz can of pineapple in 100% pineapple juice, blended (It should have the consistency of applesauce)

* 1 tsp of vanilla extract

* 1/4 cup of oil (or melted butter)

* 2 cups of ww pastry flour

* 1.5 tsp of baking soda

* 3/4 tsp of ground cinnamon

* 1/4 cup of granulated or brown sugar

* 1 cup of blueberries mixed with 1 tbsp of flour

1. Preheat oven to 350 degrees.

2. Combine all the wet ingredients (except of blueberries), including the sugar, in a large bowl. 

3. In a medium bowl, combine all the dry ingredients.

4. Pour dry mixture into the wet and mix with a whisk.

5. Fold in blueberries with spatula. 

6. Pour 1/4 cup of batter into the greased muffin tin and bake for 20 minutes. 

Makes 16 muffins

ENJOY!

The Most PERFECT Carrot Muffins

These look so beautiful and taste even better! The oil, applesauce, and buttermilk work together to keep the muffins moist but not wet. The oil is especially used to prevent the muffin tops from drying. The applesauce adds a bit of sweetness, and the vinegar in the buttermilk reacts with the baking soda to give the extra lift to the muffins, making them very fluffy......see the huge air pockets inside?

Ingredients:
* 1 1/2 cups of ww (whole wheat) pastry flour
* 1/2 tbsp of baking soda
* 1/2 tsp of ground cinnamon
* 1/4 tsp of ground ginger
* 1 tbsp of flaxmeal
* 1/2 cup of oil (vegetable, corn, canola, coconut, or safflower would work.)
* 1/2 cup of unsweetened applesauce
* 1/2 cup of milk of choice + 1/2 tbsp of distilled white vinegar
* 1/2 cup of packed dark brown sugar
* 2 medium carrots, grated (makes about 1 cup)

1. Preheat oven to 350 degrees. Line your muffin tins with cupcake liners.
2. Combine the first 5 ingredients in a large bowl and whisk to incorporate.
3. Add in the rest of the ingredients except for the carrots and whisk until fully combined.
4. Fold in the grated carrots with a spatula.
5. Evenly distribute 1/4 cup of batter for each muffin. Bake for 18 minutes and cool completely.

Makes 11 muffins.

ENJOY!