Sunday, April 15, 2012

Banana-Walnut Muffins

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Kari's Banana-Walnut Muffins
Makes 12 muffins

3 tsp Ener-g Egg Replacer
1/4 cup water
1 cup white whole wheat flour
1/2 cup unbleached flour
1/2 cup turbinado sugar
2 Tbsp Ener-g Rice Bran
2 Tbsp flaxseed meal
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp ground ginger
1 1/3 cup very ripe mashed bananas
1/2 cup unsweetened applesauce
2 tsp vanilla
1/3 cup chopped walnuts

Preheat oven to 350.  Spray nonstick muffin cups with baking spray.

In small bowl, whisk together egg replacer and water; set aside.

In mixing bowl, combine dry ingredients; set aside.

In medium bowl or 2-cup Pyrex measuring cup, combine bananas, applesauce, vanilla, and egg replacer mixture.  Add banana mixture to dry mixture and stir together until all dry ingredients are moistened.  Stir in walnuts.  Divide batter equally between 12 muffin cups.  Bake for 25 minutes.

Monday, April 9, 2012

Chickpea Flour Omelette Taco with Salsa

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Tunisian Fusion (Sweet Potato-Rice Stew)

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Kari's Tunisian Fusion (Sweet Potato-Rice Stew)
Serves 4-6

This recipe was inspired by Mary McDougall's Tunisian Sweet Potato Stew and my craving for congee.  Rich, tomato-y sauce is thickened by brown rice, long-cooked in large amounts of water.  

1 onion, chopped
1 jalapeno, seeded and quartered (or more, if desired)
4 cloves garlic, minced
2 tsp minced ginger
2 tsp ground cumin
1/2 tsp ground coriander
1/4 tps red pepper flakes
1/2 tsp ground cinnamon
1/2 cup brown basmati rice
water (about 15 cups total)
2 vegetable bouillon cubes (I used Rapunzel vegan no-salt cubes)
1 (14.5 ounce) can no-salt diced tomatoes
1 (8 ounce) can no-salt tomato sauce
3 cups chopped Napa cabbage (or regular green cabbage)
1 cup cut green beans (I used frozen)
2 medium sweet potatoes, peeled and cut in small chunks
1 (14.5 ounce) can chickpeas, rinsed and drained
3 Tbsp peanut butter
1 1/2 tsp kosher salt, or to taste
1/4 cup raisins
1 Tbsp each chopped fresh parsley and cilantro

In a large pot, saute onion, adding water as necessary to prevent burning, until onion is golden brown.  Add garlic, ginger and jalapeno; saute a couple minutes.  Add cumin, ground coriander, pepper flakes and cinnamon; cook and stir 1 minute. 

Add 8 cups water and vegetable bouillon; bring to a boil and stir in rice.  Cook uncovered over med-high heat for 45 minutes, stirring occasionally. 

Add 4 cups boiling water and continue cooking 30 more minutes, stirring occasionally.

Add tomatoes, tomato sauce, green beans, cabbage, sweet potatoes, chickpeas, and 3 more cups boiling water.  Cook over medium heat 30 minutes, stirring occasionally.

Add peanut butter, salt, and raisins.  Reduce heat to simmer, cover, and cook 30 minutes.

Stir in cilantro and parsley.

Serve with favorite flatbread or over cooked grains or couscous. 

Yam and Sweet Potato

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Friday, January 13, 2012

Kari's Oatmeal-Raisin Bar Cookies

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Kari's Oatmeal-Raisin Bar Cookies
(makes 18)

3 tsp Ener-G egg Replacer
1/4 cup water
1/2 cup applesauce
1/4 cup sunflower seed butter
3/4 cup dark brown sugar
1 tsp vanilla
3/4 cup white whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/8 tsp ground ginger
1 3/4 cup oats
1/4 cup unsweetened shredded coconut
1/2 cup raisins

Preheat oven to 375.

In small bowl, combine egg replacer with water; set aside.

In medium bowl, combine flour, baking soda, salt, cinnamon and ginger; set aside.

In large bowl, combine applesauce, sunflower seed butter, brown sugar and vanilla; add egg replacer and stir until well combined. Add flour mixture and coconut. Stir in raisins. Transfer batter to a 11x7 baking pan that's been sprayed with cooking spray. Bake 25 minutes. Cool completely, then cut into 18 bars.

Nutrition per serving: 128 calories, 3.3g fat, 2.5g protein, 23.6g carbohydrate, 2g fiber, 12.5g sugars, 7.6g starch,