real food. real life.
Most of the time I have no complaints about being lactose intolerant. I feel great and healthy and that counts for a lot! But there are times, especially when winter keeps you house bound for days, when you just want super rich, creamy, comfort food. Today was one os those days.
I haven't had alfredo sauce in years. Actually, I know when - it was during my days living in residence during my undergrad. Ah, pasta Thursdays in the cafeteria! (cringe now at how much food I would eat!) Load up you plate with your choice of pasta, toppings, and sauce. I would, of course, load up on both alfredo and tomato because I couldn't decide between the two and didn't have a worry in my mind about what was actually in those sauces... Yikes... Needless to say, I know now to look into a perhaps a slightly healthier, if possible, and dairy-free alternative for this comforting delight.
Here it is - it's just a rich (really - cashews are amazing, but rich, too - just be aware!) creamy, garlicy, and delicious mixed with the fresh pea shoots we received in our CSA share this week.
Super easy, quick make up and clean up! Vegan friendly to boot. Enjoy!
Total Time: 5 minutes
1 cup raw cashews
1 1/2 cups water + 1 organic vegetable bouillon or 1 1/2 cups stock
2 tbsp Earth Balance soy-free butter or full fat coconut milk
3 cloves garlic
sea salt and pepper to taste
a few handles of pea shoots, roughly chopped
What to do:
1) Put all ingredients except the pea shoots into a food processor. Blend on high until a creamy liquid appears. Taste and add salt/pepper if need be. Should taste garlicy and smooth like Alfredo sauce.
2) Add pea shoots and stir until combined. If you blend it too much with the food processor, you'll have green Alfredo sauce... just be aware!
3) Serve over paste, chicken, fish - whatever! So yummy!! And dairy free :)
This winter hasn't let up yet. More snow forecasted for tonight and later this week. BOOOO!!!! And it's cold. It's a hassle to get Hannah all dressed to go outside and dangerous to go out for walks. So much ice, snow banks, yuck. I want spring!
So, when I get bored and angry I turn on some music and cook! I love trying something new in the kitchen and I'm always looking to try something new to post on here. This time, I was in the mood for a snack-type food that Hannah and I both could enjoy - and I wanted to use up a couple carrots from last week's CSA - so I give you 'Maple Carrot Applesauce Muffins'. The only positive of this long, cold, snowy winter is all of the cooking and baking that I've been doing. Lee is loving it!
I found a few recipes for carrot muffins and tweaked them to eliminate the dairy and refined sugar. The result is delicious! So moist and sweet from the applesauce and maple syrup. A great blend of spices that will make your house smell amazing!
Total Time: 10 minutes prep + 22 minutes bake
1 1/2 cup whole wheat flour (or sub other flour)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp sea salt
1/2 cup coconut oil
1/2 cup maple syrup
1 tsp vanilla extract
1 cup unsweetened applesauce
1 cup grated carrot
1) Preheat oven to 350 degrees fahrenheit and prep muffin pan with liners. I tried the parchment paper ones this time and they turned out great! They don't stick to muffin, interesting, it's up to you.
2) In a small bowl, mix together the dry ingredients.
3) In a larger bowl, mix with an electric mixer the coconut oil, maple syrup, egg, and vanilla. Then slowly add in the dry ingredient mixture until blended and sticky. Fold in applesauce and carrots until well combined.
4) Spoon into muffin pan and bake for 22-24 minutes, or until a toothpick comes out clean. Enjoy!! :)
Hannah loves bread. Anything in bread-form. But, give her cooked carrot and she swishes her nose up. At 8 months old. Oh man, what am I in for!? She is so much like me already. Yikes!
Here is my current solution for my darling, carb-loving daughter: Hannah's homemade 'mum mums'. They are very basic and versatile. You could definitely add in some grated carrot, mashed pumpkin, whatever you have to use up! The base is simply banana and oats. The rest is up to you! Below is the recipe for what little miss is enjoying in the picture :) (For an adult-version slightly sweeter cookie, I suggest adding in honey or maple syrup)
Total Time: 10 minutes prep + 15 minutes baking
coconut oil for greasing pan
2 ripe bananas
2 cups oats
1 tablespoon peanut butter (natural)
1 tablespoon applesauce (unsweetened)
1 teaspoon vanilla
1 teaspoon cinnamon
Sprinkled on top: extra cinnamon & a mix of chia seeds, flax seeds, flaked coconut
What to do:
1) Preheat oven to 350 degrees fahrenheit. Grease cookie sheet with a bit of coconut oil or oil of choice.
2) In a food processor, blend the oats in high until they form a smooth 'flour'. Add in bananas until it starts to form a dough.
3) Then add in extras! In this situation, that means the peanut butter, applesauce, vanilla, and cinnamon. You could also add in a spoonful of cooked pumpkin, grated carrot, etc. Continue blending or remove and mix in with hands.
4) When well combined, roll into balls and place on cookie sheet. Press with a fork and sprinkle with cinnamon and seed mixture (optional).
5) Bake in the oven for 15 minutes. Move to a cooling rack. Cookies should be soft and chewy.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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