You’re only 20 or 30 minutes away from some of the best greens you have ever tasted.
I'm pretty sure we're all in agreement with the scientific fact that you can't have a bake sale without brownies. But did you know you can make brownies without eggs or dairy? Well, it's possible and it's also easy with this recipe. (Click here to watch this and other video recipes on our Facebook page.) Adjust the oil to get a batter that is shiny and moist so you don't end up with results that are too dry.
These are perfect for bake sales since so many little ones are sensitive or allergic to milk and eggs. You can also try out different flours such as coconut or almond to make them gluten-free. Just experiment with the ratios (things vary depending on the weather, your altitude, your oven, etc...). I'm willing to bet you'll have fun eating the trials. (That includes the mistakes, which usually taste delicious even if they look like a hot mess.)
Simple Vegan Brownies
1 cup of vegetable oil or non-dairy butter of your choice
3/4 cup natural cane or granulated sugar
2 large flax eggs (here's an easy one)
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp sea salt
1/2 cup dutch-process cocoa powder
3/4 cup unbleached all purpose flour
(Optional add-ins:) 1/3 cup walnuts, hazelnuts or chocolate chips
Preheat oven to 350 degrees F and spray 7-8 standard-sized muffin tins with cooking spray. Alternatively, fit each with a paper liner.
Prepare flax eggs in a small bowl and let rest for 5 minutes.
Place butter in a large mixing bowl and melt in the microwave. Then stir in the flax egg, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in any mix-ins - chocolate chips, hazelnuts or walnuts would be excellent here.
Scoop batter evenly into 7-8 muffin tins until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
There's something about eating outside that makes everything taste better. This is especially true when it comes to picnics. Maybe it's the fresh air, the sun beaming down on bare legs or cool grass between your toes, but dining alfresco makes great food taste even better.
Packing a great picnic can be fun and simple. With a little bit of creativity and planning, you'll have a feast that travels well and satisfies the whole group. This recipe is delicious and you don't have to worry too much about when you eat it. The cauliflower is delicious served hot, room temperature or chilled. (Just try your best to not eat it all before you leave the house. No. Seriously. It's that good. No. I mean it.) Visit our Facebook page to see how easy it is to pull it all together.
Tip: Take the dressing in a tightly-sealed Mason jar and pour it over the arugula once you arrive to your picnic location to keep everything green and fresh.
Curry Cauliflower Wraps
1 head of cauliflower, cut into florets
3 teaspoons olive oil
4 teaspoons good quality curry powder (or to taste; I use a ton!) (see cook's note at bottom)
3 garlic cloves, minced, grated or pressed
Zest and juice of 1 large lemon
1/2 teaspoon salt (please see note)
2 pieces of wrap of your choice (pita or flat bread work beautifully)
For the salad topping and dressing
1/2 cup hummus (the more garlicky and lemony the better!)
4 cups arugula mixed baby greens
1/4 cup finely sliced red onion, plus more for garnish (use green onions if you prefer a more mild onion flavor)
3 tablespoons minced cilantro (or parsley if you prefer)
1 small garlic clove, minced or pressed
2 tablespoon olive oil
2 tablespoons lemon juice
Hot sauce to taste
Preheat oven to 400˚ F. Put florets in a bowl. In a separate bowl or measuring cup, combine olive oil, curry powder, garlic, lemon juice, lemon zest and salt (if not in curry powder or if desired). Combine well, pour over florets and toss well until they are evenly coated. Place the florets on roasting pan. Be sure they have enough room to roast, not steam. Bake until edges of the florets are golden brown, 30 to 35 minutes or so. Let them go longer if need be. (Every oven is different.)
While the florets roast, spread hummus inside the pita bread (or the bread of your choosing). Toss greens with onion and cilantro) or parsley). In a separate bowl, combine garlic, olive oil and lemon juice. Pour over the arugula and toss until well coated. Divide the greens into the wrap/pita. Top with roasted cauliflower. Add dash of hot sauce to taste. Enjoy!
Note: If your curry powder contains salt, you may prefer to omit salt.
As we (finally) move into days with a little more sun and warmth, it's common to crave dishes that are a bit lighter and fresher. This Creamy Avocado Carbonara (click here to watch it all come together) fits the bill. The pasta makes it filling and while the sauce is flavorful without being too heavy on your palate. It's light enough for lunch but hearty enough for dinner which makes it perfect for spring eats. It would also be a great side dish to have a gathering since it is delicious served warm or cold.
Creamy Avocado Carbonara
1 medium sized ripe Avocado, pitted
Zest from half a lemon
Segmented lemon (or just the juice of 1 lemon)
3 garlic cloves
Pinch of salt (to taste)
¼ cup parsley
2 T extra virgin olive oil
1/3 cup of walnuts, chopped and toasted
Freshly ground pepper (to taste)
Fresh parsley, to garnish
8 ounces of pasta
Cook your pasta according to directions on package. Meanwhile combine the lemon segments or juice, garlic and olive oil with a stick blender or in a food processor. Process until smooth. Add in garlic, parsley and salt to taste. Process until very smooth and creamy. Top the pasta with the sauce and stir it together. To serve, garnish with fresh parsley, pepper, lemon zest and walnuts.
(This is going to be long, but someone out there needs to see it.) Picture it: Houston. 2011. I'd just left a toxic relationship and moved to a city I'd never even visited to start a new job and a new life. I had relocation assistance from the company but next to no cash of my own after being a housewife for a year. (Lesson learned.)I found an apartment broker (didn't know that was a thing at the time) who said she'd show me around the city and available apartments. The first place she took me too looked like it should have been torn down 10 years ago. "Well, your job is brand new. This is the best your going to get. I lived here 40 years ago with my ex husband..."At that point I was fighting back tears and I'd stopped listening to her bitter tale of regret. That conversation, that apartment recommendation and that story had ZERO to do with me. She was stuck in 40-year-old failure. I thanked her for her time, drove away and screamed in my car, wondering where I would go. I had 24 hours (one more night in the hotel) to find a place to live.The next day, another broker helped me find a beautiful, brand-spanking-new apartment with granite, stainless, gym, amenities and in a great part of town.Moral of the story: Nobody else gets to imprint their mistakes on you. Don't allow it. Never settle just because someone else did.(Oh, and they tore those funky ass apartments down a year later...)