Scrimpy! The Peppermint Shrimp!
The newest addition to the Anderson Household :-) He and his other shrimp friend Scrimpers are loving their new home.....
Which is this!
a beautiful new salt water tank- Thanks to our roomate Barrie-
with his plentiful reef tank knowledge, he has started to create this beautiful underwater world!
Scrimpy and Scrimpers.
Some New Mushrooms for the tank- that will soon spread and grow!
I will keep you updated on our Underwater Garden!
But for now, let's get some recipes....
Rasberry Muffins - Wheat Free
1 cup Rye flour
1/4 cup Soy flour
1/4 cup Brown Rice flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp xanthum gum
1 1/2 tsp cinnamon
1 cup of sugar
1 12 0z. package of raspberries
1 tsp egg replacer
1 tsp ground flax seed
1/4 cup warm water
1/4 cup grapeseed oil
1/4 cup applesauce
2 Tbs or more of almond milk
1/2 cup pecans
1. Preheat oven to 400 degrees. Mix dry ingredients together in a medium size bowl. Mix the egg replacer, flax and water together and set aside.
2. Make a well in the center of dry ingredients, and add the raspberries and "egg" mixture. Add the oil, applesauce and almond milk. Stir until just until moistened, adding more almond milk if the mixture is too dry. Fold in Pecans
3. Spoon batter into greased muffin cups, and bake for 15-20 minutes. Let cool in pan for 5 minutes before removing.
Delicious Gluten free German Chocolate Brownies
Brownies:
1 package Pamela's Products Brownie Mix
1/4 cup apple sauce
1/4 cup grapeseed oil
1/4 cup water
2 tsp ground coffee
1/2 tsp ground flax seed
1/2 tsp egg replacer
4 Tbs Warm water
German Chocolate Topping:
3/4 cup shredded coconut
1/2 cup brown sugar
3/4 cup pecans
1/4 tsp salt
2 Tbs Smart Balance, melted
Preheat oven to 350. Brownies: mix together and pour into a lightly greased 8 by 8 pan.
Topping: in a seperate bowl, combine ingredients and crumble over brownies. Lightly press down. Bake brownies on the middle rack for about 25 minutes. let cool on wire rack then cut into squares
Marinated Grilled Vegetables... mmm.
Marinade:
3 Tbs Grapeseed oil
2 tsp Kosher salt
1 tsp fresh ground pepper
1 tsp Spicy Italian Seasoning
Banana Chocloate Nut Muffins
1/2 cup Smart Balance, softened
1 cup brown sugar
1 tsp egg replacer
1 tsp ground flax seed
4 Tbs warm water
1/2 cup soy flour
1/2 cup brown rice flour
1 cup rye flour
1/2 tsp salt
1/2 tsp baking powder
3/4 tsp baking soda
2 ripe bananas mashed
3/4 cups walnuts
3/4 cup mini chocolate chips
1. Preheat oven to 350. Cream Smart balance and sugar. Add "eggs" and bananas.
2. In a seperate bowl mix dry ingredients together. Fold into wet ingredients until just moistened.
3. Fold in nuts and chocolate chips. Bake for 35 min, or until golden brown. let cool in pan for 5 minutes before serving.
Tamale Pies with Spicy Enchilada Sauce
This recipe was a bit time consuming, but definitely worth it!
(This is our roommate Andy's plate with the meat tamale, and cheese- just wanted to confirm that it wasn't the Vegan plate :-) * The Vegan plate was much tastier! Ha! had to say that :-)
Enchilada Sauce:
1 can of Chipotle peppers in Adobe Sauce
2 cans chopped tomatoes with juices
3 inch piece of soy chorizo
1 Tbs sugar
1 medium onion, diced
4 cloves of garlic chopped
2 Tbs grapeseed oil
Salt and Fresh pepper
handful of fresh cilantro chopped
fresh squeezed lime juice
Saute onion and garlic in grapeseed oil until softened. Add soy chorizo and saute five min more. Add pepper, sugar, salt, pepper and tomatoes. Bring to a simmer. Simmer uncovered until thickened approx. 20 min. Adjust seasoning as desired add cilantro and lime juice- puree and serve.
Vegan Filling:
1 medium onion chopped
2 cloves of garlic chopped
1 green bell pepper chopped
1 can black beans drained
salt & pepper
1 Tsp dried basil
1tsp paprika
Saute all ingredients.
Masa:
3 cups Masa Hara
3 tsp Baking powder
large pinch of salt
3 cups veggie stock
3/4 cup frozen olive oil or grapeseed oil
Pulse masa hara in food processor, adding the vegetable broth 1/4 cup at a time until a thick paste forms. Add baking powder, salt and frozen oil to mixture and pulse to combine. Add more Vegetable stock until a creamy dough forms (you should still have to tap it of a spoon to get it off)
*note: this mixture is very thick! it may have to be done in three small batched rather than one large one*
Assembly:
spray 8 ramikins (we used four large and four small) lightly and place in roasting pans. Place 1/4 -1/2 cup of masa on ramekin bottom. Place filling in center of ramekin and top with 1/2 cup masa. Lightly cover each ramekin with foil and place in a 400 degree oven- Making sure to fill the roasting pans half way up with boiling water. Bake for 45- 50 minutes
Whew! that was a lot of typing! hope you all had a wonderful week, This is the last day off Jim and I will have until early April! enjoy the sun everyone :-)
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