Pinterest has really inspired me to try some new recipes! It’s kind of funny because a large majority of them are vegan, which works great since that means there’s no dairy or eggs, but I just find it rather hilarious since I still eat meat! I guess I’m on a vegan plus meat diet?? Haha! I have found several fun recipes that I want to try but until I find a new blender and food processor, I won’t be able to make them.. I never realized how hard it would be to find decent and inexpensive blenders and food processors!! I know for heavy users the expensive ones are worth it, but gosh I just can’t justify spending $150+ on these things right now. Hopefully something will come up that will work for me for now at least. I also had two recipes I wanted to try that used cacao nibs, which I had heard of before and could have sworn I’d seen at Hy-Vee but on perusing every single square inch of the Health section at Hy-Vee, I did not find them. I might end up ordering some from Amazon.
Well, here’s what I’ve whipped up this week!
3/4 cup brown rice flour
1/2 cup potato starch
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp xanthan gum
Pumpkin pie spice
3 tbsp Earth Balance coconut spread
1 cup canned pumpkin
2 tbsp dark agave
1 1/2 tsp Ener-G Egg Replacer wisked with 2 tbsp warm water
Preheat oven to 375 degrees and grease a muffin pan (9-10). Mix the dry ingredients together first, then add the coconut spread, pumpkin, agave, and egg replacer. Beat to combine; dough will be smooth and sticky. Spoon the dough into the muffin cups; shape the tops with wet fingers. Bake for 15 mins. Remember, these are biscuits so they won’t be very sweet. They were very good- I added pumpkin butter to the first one, because I’m uber-pumpkiny like that 😉
Well I guess I was on a pumpkin kick, because I also made this pumpkiny treat from the genius over at www.choosingraw.com:
Pumpkin Chia Pudding (serves 1)
1/2 cup pumpkin puree
3 tbsp chia seeds
1/2 cup rice milk + more as needed
Stevia to taste
Pumpkin pie spice
Mix all ingredients together. Wait for it to gel, stirring every few moments. As you go, eyeball it to see how much extra almond milk it needs. It may need a few tablespoons; it may need 1/3 cup more. It’s hard to predict! As soon as the texture matches what you like, the pudding is ready to serve.
Okay so mine looked nothing like the picture above from her site! I don’t know if it’s because I used only black chia seeds and maybe she used white? Mine looks pretty ugly, but it tasted okay from the few bites I had. I stuck it in the fridge thinking it’ll probably taste better cold, though I’ll probably have to add some more rice milk since it will probably continue to set a bit.
I’m a little tired of all the walnuts I’ve been eating, so I wanted to make another healthy protein item for snacking. I found this recipe on vegetariantastebuds.blogspot.com:
Sweet Cinnamon Roasted Chickpeas
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.