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    • Pumpkin Ice Cream (dairy-free of course :)

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    •  11/27/2012 7:40:45 AM
    • Hopefully you are all not too sick of pumpkin yet!  This is a great time to stock up on canned pumpkin as it usually goes on clearance right about now.

      I was in the mood for a yummy treat and thought that pumpkin ice cream sounded perfect!

      Pumpkin Ice Cream

      1 13.5-oz. cans of coconut milk (full fat)

      2 cups Almond milk

      1 tsp cornstarch

      1 cup pumpkin puree, canned or fresh

      ½ cup sweetener of your choice - I used raw evaporated cane juice

      1 tbsp vanilla

      2 tsp pumpkin pie spice

      ½ tsp salt

      white chocolate chips, optional

      Combine all of the above ingredients in your ice cream maker.

      If you don't have one, this is one to consider getting.  I love mine! (Got it from Amazon - Cusinart).

      Product Details

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    • Dairy-free Banana Dream Pie

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    •  11/19/2012 8:15:40 AM


    • Imagine a pie completely free of butter, cream, eggs or white flour...inconceivable right!  Well this fantastic recipe comes from PCRM.org (for which I am a Food for Life Cooking Instructor) and that is exactly what they achieved with this recipe.  I absolutely love this pie and to top it off the pie crust is FAT-FREE!

       

      So this Thanksgiving you can make your pie and eat it too!

       


      Banana Dream Pie

       

      1/2 cup sugar or other sweetener

      5 tablespoons cornstarch

      2 cups soy- or rice milk

      1/2 teaspoon salt

      1 teaspoon vanilla extract

      8 oz firm silken tofu

      2 ripe bananas, thinly sliced 

      1  Fat-Free Pie Crust



       

      Mix sugar or other sweetener and cornstarch in a saucepan, then stir in non-dairy milk and salt. Cook over medium heat, stirring constantly, until very thick. Remove from heat and stir in vanilla. Blend tofu in a food processor until totally smooth, then add the pudding and blend until smooth.

      Layer banana slices in pie crust. Spread tofu mixture on top.


      Refrigerate until completely chilled, at least 2 hours.

       

      Pie Crust

       

      1 cup Grape-Nuts cereal
      1/4 cup apple juice concentrate

      Preheat oven to 350°F.

      Mix cereal and apple juice concentrate and pat into a 9" pie pan. Bake in preheated oven for 8 minutes. Cool before filling.

       

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    • Butternut Squash Penne Pasta

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    •  11/13/2012 8:09:28 AM
    •  

       

      Let me just say that I am not a huge butternut squash fan...and neither is my family.  I would say that zucchini and yellow squash are about as indulgent as we will get with the squash family in our house. 

       

      But.....I had some fresh butternut squash from the garden and I was feeling a little festive.  After all, it just seems like fall and squash seem to go together.  I decided not to tell me kids that they were eating squash until after dinner.  And I must say I didn't hear one complaint (...it helped not eating dinner until almost 7:00 when they just happened to be famished! haha).  They ate it all and my youngest said, "Great dinner Mom".  My daughter said, "Not bad, but the sweet potato tasted a little weird."  Haha, that's when I told them is was squash.  Surprisingly we all enjoyed it.

       

      Roasted Butternut Squash Penne

      1 small squash, peeled, seeds removed, and cut into 1 inch pieces

      1 lb of mushrooms, cut in half

      1 large sweet onion, chopped into large pieces

      1 TBS olive oil

      1 package of penne pasta

      1 TBS pesto, optional

      1 lb of spinach

       

      Cream Sauce

       

      1/2 cup raw cashews, soaked in a cup of water for a couple of hours

      2 cups of water

      3 cloves of garlic

      2 TBS flour

      2 TBS Toffuti Cream cheese, optional

      1 TBS vegetable based bouillon (pictured below)


      Product Details

       

       

      Preheat the oven to 400.

       

      Combine the squash, mushrooms, and onions in a large bowl and pour in the olive oil.  Stir well so as to coat the vegetables evenly.  Spread them onto a cookie sheet and bake them for 35-40 minutes or until the squash is soft.

       

      Meanwhile cook the pasta according to the directions.  For the pasta pictured above  I chose a gluten-free rice pasta.  I have found that my kids prefer the texture of the gluten-free pasta over the thicker texture of the whole wheat pasta. When the pasta is cooked and drained I like to add the pesto.  This gives it great flavor and also keeps the penne from sticking.

       

      To prepare the cream sauce (which quite frankly is optional), simply drain the soaking cashews and then combine them with the rest of the ingredients into a high-powered blender.  Blend until the mixture is very smooth.

       

      Pour the sauce into a saucepan and bring to a boil.  Reduce the heat to low and allow the sauce to simmer for about 5 minutes or until thickened.

       

      Just before the vegetables are done place the spinach in a large pot over medium heat.  Cook for just a few minutes until the spinach is wilted.

       

      When the vegetables are roasted, spoon them over the pasta and top with the spinach and cream sauce.

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    • Butternut Squash Penne Pasta

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    •  11/12/2012 3:01:59 PM
    •  

       

      Let me just say that I am not a huge butternut squash fan...and neither is my family.  I would say that zucchini and yellow squash are about as indulgent as we will get with the squash family in our house. 

       

      But.....I had some fresh butternut squash from the garden and I was feeling a little festive.  After all, it just seems like fall and squash seem to go together.  I decided not to tell me kids that they were eating squash until after dinner.  And I must say I didn't hear one complaint (...it helped not eating dinner until almost 7:00 when they just happened to be famished! haha).  They ate it all and my youngest said, "Great dinner Mom".  My daughter said, "Not bad, but the sweet potato tasted a little weird."  Haha, that's when I told them is was squash.  Surprisingly we all enjoyed it.

       

      Roasted Butternut Squash Penne

      1 small squash, peeled, seeds removed, and cut into 1 inch pieces

      1 lb of mushrooms, cut in half

      1 large sweet onion, chopped into large pieces

      1 TBS olive oil

      1 package of penne pasta

      1 TBS pesto, optional

      1 lb of spinach

       

      Cream Sauce

       

      1/2 cup raw cashews, soaked in a cup of water for a couple of hours

      2 cups of water

      3 cloves of garlic

      2 TBS flour

      2 TBS Toffuti Cream cheese, optional

      1 TBS vegetable based bouillon (pictured below)


      Product Details

       

       

      Preheat the oven to 400.

       

      Combine the squash, mushrooms, and onions in a large bowl and pour in the olive oil.  Stir well so as to coat the vegetables evenly.  Spread them onto a cookie sheet and bake them for 35-40 minutes or until the squash is soft.

       

      Meanwhile cook the pasta according to the directions.  For the pasta pictured above  I chose a gluten-free rice pasta.  I have found that my kids prefer the texture of the gluten-free pasta over the thicker texture of the whole wheat pasta. When the pasta is cooked and drained I like to add the pesto.  This gives it great flavor and also keeps the penne from sticking.

       

      To prepare the cream sauce (which quite frankly is optional), simply drain the soaking cashews and then combine them with the rest of the ingredients into a high-powered blender.  Blend until the mixture is very smooth.

       

      Pour the sauce into a saucepan and bring to a boil.  Reduce the heat to low and allow the sauce to simmer for about 5 minutes or until thickened.

       

      Just before the vegetables are done place the spinach in a large pot over medium heat.  Cook for just a few minutes until the spinach is wilted.

       

      When the vegetables are roasted, spoon them over the pasta and top with the spinach and cream sauce.

       

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    • Vegetarian Sweet Potato Chili

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    •  11/5/2012 11:40:10 AM
    •  

       

      On a cold day there is something so cozy about a bowl of chili.  This recipe is a slight variation of a typical chili in that it includes sweet potato and barley. But don't worry, it is kid-tested and kid-approved!

       

       

      Sweet Potato Chili

       

      2 TBS olive oil

      1 onion, chopped

      2 sweet potatoes, peeled and chopped into 1-inch pieces

      2 carrots, sliced

      2 celery stalks, thinly sliced

      1 cup of corn

      1 red pepper, diced

      2 cloves of garlic, minced

      1 TBS chili powder

      1 tsp of chili garlic paste, optional (this adds quite a a bit of heat)

      2 tsp salt

      1 tsp of tumeric or cumin (or both!)

      1 can kidney beans, drained

      1 can black beans, drained

      28 oz can of tomatoes (crushed or diced), with juice

      1 6 oz can of tomato paste

      1/2 cup barley *(see note)

       

      Heat the oil in a large pot and saute the onions for about 3 minutes. Add the sweet potatoes, carrots, celery and the barley. Cook for 3 more minutes, stirring occasionally.  This will toast the barley slightly.

       

      Add the tomatoes with the juice and bring to a boil.

       

      Add the rest of the ingredients.  Turn the heat to simmer and allow the chili to cook for about 45 minutes or until the barley is soft.  If the chili gets too thick feel free to add 1/2 cup of water.

       

      *I like to add a whole grain to my chili to give it a bit of a "meatier" chili.  Barley is a wonderful choice but it does take quite a while to cook(about 45-50 minutes).  Quinoa and bulgur wheat are great alternatives that cook in about 20-25 minutes.

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