Archive | June, 2011

Blueberry Cream Cheese!!

30 Jun

Ever since Julie and I went to New York City to see the Martha Stewart Show, I have been craving an amazing bagel with flavored cream cheese like the one Julie got from Brooklyn Bagel and Coffee Company.  Since tomorrow Julie, Betsy and I are going to Cape Cod early morning, I thought I would mix us up some flavored cream cheese so we can have a great breakfast on our drive south!!  Here’s some bad news though: this was the last of my organic blueberries… I guess I’ll just have to buy some more!!!

Cinnamon Blueberry Cream Cheese

Yields 1/2 cup

1 8 oz. container vegan cream cheese (I used Follow Your Heart brand)

3/4 tsp. cinnamon

4 Tbsp. blueberry puree (which came out to be about 1/2 pint)

Directions:

Puree the blueberries.  Add the container of vegan cream cheese to a mixing bowl and stir in the cinnamon.  Add the blueberry puree and stir well to combine.

Spoon the blueberry cream cheese back into it’s container and chill for at least an hour before serving.

Enjoy on a whole wheat bagel, or on some Blue-Raspberry Bread!!!

Blue-Raspberry Bread!

28 Jun

Still using up those blueberries (:

Today I was inspired by VeganYumYum’s cookbook!  She has so many tremendous pictures in this book, you can’t help but drool all over it!  This bread came out so amazingly moist!!  It tastes great warm, but it also tastes amazing with some vegan cream cheese or Earth Balance butter cold!!!

This recipe is based on the Banana Bread made with Spelt (page 224).

Blue-Raspberry Bread

Yields one 9X9 square pan

1 small banana

1 pint blueberries

1/2 pint raspberries

2/3 cup sugar

1/2 cup safflower oil

1 tsp. vanilla extract

1 tsp. almond extract

2 tsp. molasses

1/3 cup spelt flour

1/4 cup oat flour

2/3 cup oat bran

1 cup whole wheat flour

1/2 cup whole wheat pastry flour

1 tsp. cinnamon

1/2 tsp. salt

1 tsp. baking soda

Directions:

Preheat the oven to 350 and lightly oil a 9X9 square pan.

In a small mixing bowl mash together the banana, blueberries and raspberries using a fork or an emersion blender.

Add the sugar, molasses, oil and extracts; stir vigorously to combine.

In a separate bowl whisk together the flours, bran, cinnamon, salt, and baking soda.

Slowly add the wet ingredients to the dry ingredients; fold gently together.

Pour into the prepared square pan and bake for 40 minutes.

The batter may fit into a loaf pan, but the bake time will vary.

You may also pour the batter into cupcake tins, but, again, the bake time will vary.

Enjoy!!

Taco night!

26 Jun

Tonight Ryan and I made hard shell tacos!!!  Seriously, you can never go wrong with tacos.

I got a packet of taco seasoning, organic blue corn hard taco shells, and all that was needed to complete this amazing meal.  The taco seasoning made the apartment smell amazing (like Boloco), but it was not spicy enough for us so we had to add a little more spice!

Zucchini and Summer Squash Taco Meat

Serves 6-10

1-2 boxes hard shell taco shells

1 Tbsp. extra virgin olive oil

2 medium zucchini’s, diced

2 medium summer squash, diced

1 taco seasoning packet

1/2 tsp. cumin

1/4 tsp. cayenne pepper

Fresh ground black pepper

1 can stewed tomatoes, with the tomatoes chopped

3/4 cup corn, fresh, canned or frozen

1 can black eyed peas

Taco toppings: avocado, chopped

Red onion, diced

Champagne mango, chopped

Cilantro

Directions:

In a large saute pan, heat the oil and add the diced zucchini and summer squash.  Cook for a few minutes, 3-5, then add the seasoning packet along with the spices, stewed tomatoes, corn and black eyed peas.  Cook until heated through and softened.

Fill your taco shell with a spoonful of the squash mixture then your toppings.  We put a little avocado, red onion, mango and cilantro.  TREMENDOUS!

I love how easy and versatile taco nights are!  And the leftovers aren’t too bad either (;

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