November 10, 2019
Recipe: Swedish Pancakes
November 10, 2019
Peanut Butter Muffins
We love these Peanut Butter Muffins as a quick grab and go breakfast, brunch and mid-afternoon pick-me-up snacks too!
Ingredients
2 cups unbleached all purpose flour
1/2 cup packed light brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/3 cup crunchy or smooth natural peanut butter
1 cup whole milk
1 egg, beaten
1/4 cup melted, unsalted butter
1 tsp pure vanilla extract
3/4 cup peanut butter chips
Directions
Preheat oven to 350° F with the rack in the middle. Combine the flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
Add the peanut butter to the flour mixture, blending it in with a fork until you have a coarse, crumbly texture. Stir in the milk, egg, butter and vanilla. Fold in the peanut butter chips.
Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about 3/4 full with batter.
Bake for 15 to 20 minutes or until the muffins are light golden brown. Cool on a wire rack.
~ Marla Meridith
November 10, 2019
Jelly Bean Sugar Cookies
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Skinny Chickpeas with Tikka Masala Sauce
Skip the Indian restaurant, you can make this delicious recipe any time you are craving a vegetarian Tikka Masala.
Ingredients
2 tbsp canola oil or unsalted butter
1/2 red onion, finely chopped
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 1/2 cups crushed tomatoes (from a can)
1 cup light coconut milk
1 tbsp cumin
1 tbsp garam masala
1 tsp tumeric
2 tsp chili powder
juice from 1/2 lemon (1 tbsp)
salt and pepper to taste
1 (15 ounce can) chickpeas, rinsed and drained
freshly chopped cilantro for garnish
basmati rice or naan for serving
Directions
Heat the oil or butter in a large cast iron skillet over medium heat. Sauté the onion for 3 minutes, add the ginger, cook another 3 minutes until onions are golden brown. Add the garlic, cook another minute then add the tomatoes, coconut milk, spices and lemon juice. Bring to a simmer and cook about 10 minutes, stirring well. Taste the sauce and season with salt and pepper to your liking.
At this point you can puree the sauce in a food processor or blender…or not. Just depends if you prefer a silky smooth sauce. If you pureed it, return the sauce to the skillet. Add in the chickpeas and heat over medium heat until simmering.
Top with fresh cilantro & serve immediately with rice of naan.
~ Marla Meridith
November 10, 2019
Recipe: Vegan Blueberry Chia Pudding
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Chocolate Chip Raspberry Banana Bread
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Veggie Salad with Miso Dressing
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Raspberry White Chocolate Chip Scones
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Decadent Flourless Chocolate Cake
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Perfect Vegan Veggie Burgers
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Roasted Golden Beet & Carrot Soup with Quinoa
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Green Beans with Leeks & Feta
