Seven Year Itch

Twenty-six years of waiting

Nine moves and

Two kids later

Equals

Seven years of bliss

I am as giddy as a little school girl still

Happy Anniversary ED!

I love you

Summer Recipe Week! Strawberry Shortcake

Super simple recipe and turned out so good! My girlfriend made them and they looked so good. She found the recipe here. I changed it up a bit. With the potluck we did have whipped cream on our desserts as a little treat, so as pictured it is NOT vegan but my recipe without whipped cream IS vegan.

Gluten Free Shortcake

Ingredients:
1/2 c vegan butter
1 c powder sugar
4 egg substitute: I used Ener-G Egg Substitute
1 tsp vanilla
1 c cornstarch or potatoe starch is you have a corn allergy
1 1/4 tsp baking powder

Directions

Preheat oven to 375 degrees. Grease a 12-muffin pan or use cupcake liners
In a large bowl cream butter and sugar, using electric mixer/kitchen aid.
Add the egg substitute and vanilla. Beat until light and fluffy.
In a small bowl mix the cornstarch and baking powder together and add SLOWLY to the creamed mixture.
Mix until well blended. Fill the greased muffin tins half full.
Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
Remove from the pan while still warm.
Serve topped with strawberries, and whipped cream.

Enjoy!
 

We did!
 

Summer Recipe Week! Potato Salad

 Potato Salad
Yield: 6 - 8 servings
Ingredients
2 pounds potatoes, peeled and diced (about 5 cups)
1/2 cup Vegannaise
~1/4 cup ketchup
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
Directions:
Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat.
Cook 13 to 15 minutes or until potatoes are tender. Drain. In a large bowl combine potatoes and onions. Toss to coat with Vegannaise thoroughly. Add ketchup until a light red almost pink color. Add salt and pepper.
This recipe is simple and easy and tasty.

This weekend we are having a BBQ/Potluck for my sister and her family. I am going to make this and the Baked Beans too. I will post pictures. I am a bit behind on pictures and sewing trying to get used to my work schedule and duties at home. I will say that it has been good having company over and since it has kept me accountable to keep the house clean! :)

I have been picking up more shifts at work and I am still trying to get used to my late nights. Needless to say my early mornings have not been happening like I would like. I still have my quiet time but it is happening around 6:30. Thankfully the kids are sleeping in more and do not get up until 7:30-7:45. I usually get home around 10:30 or 11:00. It usually takes me a good 20-30 minutes to wind down from work. I like to lay down on the sofa with the pillows stacked three high and put my feet up in order for my legs to relax.

Summer Recipe Week! Lettuce Wraps and Sauces

I wish I had a deliscous picture for you to salivate over but I did not get pictures at the party.
Wah wah wah waaah

But I have the wonderful recipes!

Lettuce Wraps

Ingredients:
1 head of romaine, rinsed and dried whole leaf
1 red bell pepper finely diced
1 cucumber, peeled and finely diced
2 celery stalks finely diced
1-2 avocado mashed
Directions:
Take a lettuce leaf spoon on avocado, veggies and one, two or all three sauces. Roll up like a taco and enjoy, have napkins on hand.

Sauces

Red Bell Pepper Sauce

Ingredients:
2 red bell peppers
juice from a lemon
About 2 Tb olive oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt

Directions:
In a saute pan roast the bell peppers whole until skins are blackened. Cut into strips and place in a blender. Add salts, lemon juice and start blender on low and move to medium. Slowly drizzle olive oil while blending. Obtain a nice blended sauce not too thin.

Cilantro Serrano Sauce

Ingredients:

1 bunch of cilantro rinsed
1 red bell pepper chopped and seeded
2-4 serrano peppers- depends on how hot you want it.
(You can always seed the peppers or use jalapeno peppers and it won't be as spicy)
juice of a lemon
Mary-Ann's Herb Salt
Mary-Ann's Seasoning salt
about 2 Tb Olive oil

Directions:
In a blender place cilantro, lemon juice, red bell pepper, serrano peppers and salts.
Slowly bring the blender from low to medium. Add olive oil until a nice smooth creamy sauce.


Hummus

Ingredients:
2 cans of organic garbanzo beans not drained
juice of a lemon
1/2 cup of tahini
about 2 Tb olive oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt

Directions:

In order in a blender add garbonzo beans with water, lemon, salts, and then tahini. Slowly bring to medium speed and slowly drizzle olive oil. This will make a thinner sauce than most hummus. If you like a thicker hummus add only one can with water.


Add these sauces to salad, baked potatoes instead of sour cream, or as a dip for veggies.
I love these sauces and there is something for everyone!

Enjoy

Summer Recipe Week! Veggie Burger Recipe Updated

Since today is the "Official" First day of Summer I thought I would kick off this week with some new, easy, healthy recipes for a your summer BBQ's and picnics!

Monday: Better Veggie Burger

Tuesday: Lettuce Wraps and sauces

Wednesday: Potato Salad

Thursday: Pasta Salad/Baked Beans-I have not decided which one

Friday: Gluten Free Strawberry Shortcake 

*Change in schedule, my recipe needs tweeking* 6/24

Today we will revisit the veggie burger for a new and improved recipe 

New and Improved Veggie Burger

Ingredients
1 package of extra firm/firm tofu
1 medium onion sliced
1 basket of mushrooms sliced
1 cup cooked quinoa
1 cup rice flour
1 Tb yeast
1 Tb Braggs Amino Acid
1 Tb Mary-Ann's Herb Salt
dash of Mary-Ann's Seasoning Salt- if you don't have this use salt and pepper with dash of nutmeg
Directions:
Preheat oven 450-500 degrees.
In a grill pan or saute pan cook onions and mushrooms with dash of Seasoning Salt. Cook until soft and browned. In the blender add tofu, onions and mushrooms. Blend but do not puree. You do not want big chunks. In a medium mixing bowl add tofu/mushroom/onion mixture with quinoa, Braggs, yeast, Herb Salt. Mix well. Then add rice flour until mixture is holding together well, about 1 cup. Line a baking sheet with parchment paper. Scoop out patties with 1/3 measuring cup and flatten into a patty. Bake for about 15 minutes on each side. We personally like them a little more done, a nice golden brown color on both sides.
Makes about 10-15 patties depending on how big you make them. My kids will easily eat three to four each.
So if you have any left over they will keep good in the fridge and are perfect for lunch the next day.

I usually serve them with grilled onions, fresh arugula, ketchup and if I have it Veganaise. We love Veganaise and often dip our fries in it too.....so yummy. It is a little on the expensive side so I do not buy it often.
Enjoy!

Stick around for all of the great new recipes!

Giveaway Skirt Winner!

RANDOM.ORG found my winner! Comment # 8

Henria O. said...

I follow your blog via Google Friend Connect!

sazzyfrazz at gmail dot com

June 14, 2010 10:34 PM

 

I will email you too!

Congratulations Henria O.!!

Someone Got a Haircut

Enzo found some scissors, I do not know how, but he decided Kira needed a trim

(and the stuffed animal sheep).

Luckily he only cut one tiny section of her hair in the front. So looks like Kira is getting a haircut.

I trimmed about one inch and layered the front to make Enzo's cuts no so noticeable.

She was really good and she really needed a haircut anyways. It has been over a year since I cut it last.