Banana Nut Soft Serve [Two Ingredients, Dairy-Free, Sugar Free]
Posted: June 8, 2013 Filed under: Breakfast Foods, Desserts, Fruit Dishes, Gluten Free, Snacks, Toddler-Approved, Uncategorized, Vegan, Vegetarian | Tags: banana nut soft serve, banana soft serve recipe, dairy-free, gluten-free, peanuts, sugar-free, vegan Leave a comment »
Jackson is 22 months old now and at that stage where he’s learning new words every day and starting to string together words to make phrases and sentences like these:
“Hoo Hoo” (Whoohoo whith his hands thrown in the air.)
“Cool man” (I don’t know where he picked up this phrase, but it’s super cute.)
“Yayyy, I did it!” (Even if he didn’t actually do whatever IT is, he celebrates every little effort with such enthusiasm. It’s contagious.)
“Leeeeeet’s GO!” (That combined with “Run momma” is turning him into a little personal trainer!)
“Yes.” (Finally, he is saying “yes,” instead of always “no,” in the most adorably assertive and confident way.)
Of course, with this precious phase, also comes the less than adorable phrases, like “Chur turn” (Your turn…which actually means my turn. And it’s always “chur turn”) and “Miiiine!”
My favorite phrase of late, though, is “Tank choo ma ma.” He emphasizes each syllable and I can tell he really has to work to say it. It’s a sweet labor of love and it’s reserved for his truly most satisfying moments of deep gratitude, like when I served him chocolate “ice cream” made of bananas and cocoa for a morning snack last week. “Choc! Tank choo ma ma!”
This idea for banana soft serve has been circulating for years. It’s not new, but I’ve turned a few people toward it this week with my Instagram picture of Jackson enjoying his morning ice cream treat and thought maybe some of our readers have yet to try it as well. The basic recipe is just frozen bananas processed in a blender. It’s magical! The bananas just whip right into a thick creamy soft serve that is delicious on it’s own. You can make all sorts of flavors: chocolate peanut butter, strawberry banana, cinnamon and sugar…wherever your taste buds take you. This version is one of my favorites. You can use peanut butter instead of peanuts, but I really love the texture and flavor from the whole peanuts.
Ready in under five minutes, it makes the perfect healthy summer snack, or even breakfast. You’ll earn some serious cool mom or dad points putting a bowl of this in front of your kids first thing in the morning!
Banana Nut Soft Serve
Serves 2
Ingredients
2 frozen bananas, cut into 1-2 inch pieces
2 tablespoons peanuts (I used organic unsalted)
sprinkle of sea salt (unless peanuts are salted)
Directions
Put ingredients in a food processor and blend, stopping and scraping the sides as needed until it turns to the texture of a thick soft serve ice cream. Then stop. You don’t want to over blend or it will have more of a melty soft serve texture (not bad, but not as good either).
For this portion size, I use the smallest bowl on my food processor so I don’t have to stop and scrape the sides as often. (It will be very loud at first, that’s okay, just be prepared.)
Serve immediately with a few extra peanuts and another sprinkle of sea salt on top for some extra crunch. I’ve heard this does not refreeze well, though I’ve never had any left to try. 
You can buy yourself a little time keeping it chilled in the freezer, but it’s best to serve right away.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Banana Nut Soft Serve
The URL: http://wp.me/p1UwM9-ZP
Have you made Banana Soft Serve?
What are your favorite flavor combinations?
What are your favorite toddler phrases and phases?
A little book update:
Zondervan, our publisher, has been so supportive of our book (coming out August 6). We’re having such a great publishing experience! They just decided to do an audio version of We Laugh, We Cry, We Cook and invited my mom and I to record it. One of us will be recording in the studio most of the week, each of us having two 5-7 hour days in studio. Prayers for good health appreciated. The following week I’m heading to Colorado (with Jackson in tow) to join mom for a photo shoot for a major Christian publication. We’re so grateful for all the encouragement and support we’ve received…and for our fabulous readers at the blog.
We also got all of the endorsements in for the book. Wow! We are floored by the generosity of our fellow authors. Click on the picture of the book above to read the endorsements and find lots of knew authors to friend and follow.
Tofu Scramble Tacos
Posted: October 23, 2012 Filed under: Breakfast Foods, Gluten Free, Main Dishes, Mexican Dishes, Uncategorized, Vegan, Vegetarian, Veggies | Tags: gluten-free, savory breakfast, scrambled egg substitutes, scrambled tofu taco, vegan, vegan breakfast taco, vegetarian mexican food 4 Comments »
(Rachel, the daughter)
Jared, Jackson and I went to the Texas State Veggie Fair this weekend. I’m a terrible blogger and didn’t take any pictures of my food. I blame my hungry toddler. We scoped out all the food trucks and booths and contemplated fresh squeezed juice or mac-n-cheese and a barbeque sandwich, but our eyes kept venturing to the long line behind the Corn Dogs and Fried Cinnamon Rolls. When in Rome, right? What’s a fair without fried food? I stood in the 20 minute line while Jared took Jackson to play on the playground.
Finally, I returned to my boys juggling two corn dogs, a fried cinnamon roll and a handcrafted root beer. We sat on the lawn and indulged. If you’re having trouble imagining how good it was, here’s Jackson’s face after his first bite of fried fair food.
“Fried food, where have you been all my life!?!”
I think this picture says it all. Yum.
That deep fried cinnamon roll was worth every glorious calorie, but as soon as I got home, I whipped up a big kale salad for dinner. My body felt like it was shutting down from all the grease, sugar, and processed fake-meat products I had consumed. Sometimes you just have to give your body what it wants and then deal with the consequences.
For months after going vegan, I continued to crave eggs. I couldn’t get them off my mind. One night, after a wedding with nothing vegan on the menu, we went with some friends to a bar with a midnight breakfast burrito buffet. I was so hungry and finally caved and ate an egg and potato breakfast burrito. My stomach was in knots for two days, proving wrong the myth that if we are craving something our body must need it.
Lucky for me, I finally discovered a breakfast burrito that satisfied my craving for eggs without sacrificing my vegan diet or my stomach lining. Tofu scramble looks and feels just like pale scrambled eggs and with a little seasoning tastes eerily similar. Jared has been nagging me to make this all week. It’s truly crave-worthy. If you’re curious about tofu or have had bad experiences with it before, try out tofu scramble.
Tofu Scramble Tacos make a hearty savory vegan breakfast or an easy weeknight dinner.
Tofu Scramble Tacos
Serves 4
Ingredients
2-4 T. Olive Oil
2 small red potatoes, diced (or any veggies of your your choice — onions, bell peppers, broccoli, zucchini…)
1 clove of garlic, minced or chopped
1/2 c. frozen corn
1/2 block of tofu
1 t. salt (divided)
1/2 t. pepper
1 t. smoked paprika
1/2 t. onion powder
2 c. baby spinach
8 tortillas (I really like the new Artisan Corn & Whole Wheat Blend by Mission)
16 oz Black Beans
1 avocado, sliced or diced (optional garnish)
salsa (optional garnish)
cilantro (optional garnish)
I used potatoes, spinach, corn, and garlic, but you can easily modify this to whatever veggies or greens you have on hand — bell peppers, poblano peppers, onions, broccoli, carrots, summer squash, zucchini, kale, swiss chard, and collard greens would all be delicious.
Directions
Heat oil in a non-stick skillet, use enough to generously coat the bottom of the pan. Pan-fry potatoes (or any other veggies) with 1/2 t of salt on medium heat until they are tender, stirring often. I covered the potatoes to help them cook quicker, other veggies may not need to be covered though. Bring heat down and add the garlic. Stir continuously to keep garlic from burning.
As soon as the garlic is translucent, crumble the tofu into the pan (just squish it up in your hands and break into little crumbles). Add smoked paprika, onion powder, pepper, and remaining salt. Return heat to medium and stir and cook for about five minutes. Add corn and cook until corn is heated through ( a few more minutes). Stir in the spinach and cook until just wilted.
Tofu scramble has a texture really similar to scrambled eggs. With the right seasoning, you can hardly tell the difference.
Serve in tortillas with black beans, avocados, cilantro, and salsa.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Tofu Scramble Tacos
The URL: http://wp.me/p1UwM9-Lk
© Copyright 2012 – All Rights Reserved
Luscious Pumpkin Mousse Pie (Vegan)
Posted: October 6, 2012 Filed under: Desserts, Vegan, Vegetarian | Tags: chiffon, coconut, cream, gingersnaps, mousse, pie, pumpkin, vegan 1 Comment »
(Becky, the Mama.)
I went to visit my daughter Rachel in September, just as the days began to cool with the promise of Fall. Though, in Texas where she lives, this means the temperatures were in the low 90’s rather than over 100. .
Still, every Starbucks on our route from Denver to Oklahoma to Texas was advertising their famous Pumpkin Spice Lattes which always puts me in the mood anything made of pumpkin, ginger and cinnamon. I know that by January 1, I’ll be declaring, “I never want to see another pumpkin as long as I live,” because I will have overdone the nonstop parade of pumpkin lattes, breads, muffins, waffles, cookies and pies through the holidays.
But for now, I can’t seem to get enough of the plump orange gourds. I created this vegan pumpkin mousse pie for the Two Texas Rachels in my life (My daughter and my sister) with a crust of crushed gingersnaps and salted roasted almonds, a filling of whipped coconut cream, canned pumpkin and spices.
May I just say, ever so humbly, this may be my favorite of all pumpkin desserts? Ever.
I make an amazing traditional pumpkin pie, which I thought was the best pumpkin dessert in the universe, and I promise to share that recipe on this blog before Thanksgiving. But I like this pie even better. It needs to be served very cold, and when you do that, it slices like a dream – like chiffon mousse, like a cloud made of pumpkin.
I love it when a plan comes together. And I love it even more when I can create a recipe that people with special dietary needs can enjoy alongside everyone else. This recipe has no eggs or milk. If you use gluten-free cookies, your gluten-free guests can also dig in without worry.
Luscious Pumpkin Mousse Pie (Vegan)
Ingredients
1 16 oz. can chilled can of coconut milk, cream only (Thai Kitchen full fat ORGANIC brand always separates and works well for whipping. When I see it, usually at Whole Foods, I buy a few cans and keep them in the fridge.)
1 cup mashed, cooked pumpkin (canned or fresh)
2 t. cinnamon
1 t. nutmeg
1 t. ginger
¾ t. salt
¼ c. brown sugar (or coconut sugar)
2 T. maple syrup
Crust:
16 Gingersnap cookies (or crumbs to equal 1 c.)
1 T. sugar
1/3 c. roasted whole almonds
3 T. Earth Balance butter (or regular butter if you aren’t vegan)
Directions:
Whip the coconut cream in a mixer until light and smooth.
Add pumpkin, spices, brown sugar and maple syrup.
Microwave butter until melted in an 8 inch glass pie pan. (You can use a 9 inch pan but the pie will not be as thick.)
Put cookies, almonds and sugar in a blender or food processor and blend until they approximately as fine as graham cracker crumbs. Reserve 2 T. for garnish. Add cookie/almond mixture to melted butter in the pan, mixing with a fork until the crumb mixture is evenly moistened with butter. Using the back of a spoon, create a pie crust shell in the pan.
Using a large spoon, gently spoon pumpkin-coconut mixture into the shell. Smooth the top. Sprinkle with bit more cinnamon. Swirl gently with a knife. Sprinkle with reserved crumb mixture. Cover lightly with plastic wrap and put in fridge for at least two hours before cutting and serving.
Optional Additional Garnish: ¼ c candied ginger, ground in blender to texture of course salt; 3 T. toasted pumpkin seeds
Variations: Rather than make a pie, you can make individual mousse desserts by alternating layers of pumpkin filling with crumbs and candied ginger bits.
Use chocolate or lemon cookies instead of gingersnap cookies if you prefer.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Luscious Pumpkin Mousse Pie (Vegan)
The URL: http://wp.me/p1UwM9-Jf
© Copyright 2012 – All Rights Reserved
Creamy Tomato Basil Soup (Vegan)
Posted: September 28, 2012 Filed under: Soups, Vegan, Veggies | Tags: basil, creamy, soup, tomato, vegan Leave a comment »
(Becky, the Mama.)
About a year and a half ago my daughter Rachel was in town, pregnant, and craving Tomato Basil Soup. The trick was to find a place that served a vegan version so she could indulge but still avoid dairy or meat-based broth. I think we drove to three restaurants before we finally found the place that served the soup she had in mind. And yes, she and her unborn child were absolutely worth it. But I determined that day to come up with a creamy vegan version of Tomato Basil Soup that we could make at home.
I, too, adore Tomato Basil Soup, especially the thick creamy version served at La Madeleine’s, a favorite French chain restaurant in the Dallas area. Alas, it is loaded with cream and butter and thus, with calories. The problem with trying to make any tomato-based soup with milk instead of cream (to cut calories), is that the acid in the tomatoes curdles the milk yielding a yucky mess you’ll have to sigh heavily about, just before you put it down the disposal. (Ask me how I know this.)
So I experimented with a can of coconut milk in place of cream and butter. Perfection. You really can’t taste the coconut flavor at all; it fades to neutral when paired with the strong tastes of the ingredients in the rest of the recipe. Even if you use the full fat can of coconut milk, this soup only about a 100 calories a cup. But you will not believe it when you taste it! On top of being delicious and easy, it is also vegan-friendly and nutritious. Pretty much the Perfect Recipe to keep in your Go-To Classic Recipes file.
I threw this soup together for a friend who dropped by unexpectedly for lunch one day, and she swore it was the best soup she’d ever tasted. Could not believe I whipped it up in just a few minutes. Plus it was ready to serve by the time our grilled cheese sandwiches came off the stovetop.
P.S. I hurriedly planted basil in a big pot on the porch this summer and it is still yielding oodles of leaves, which I used in this recipe. Greg spent a full day, in June, putting together three Topsy Turvy upside down tomato plants (as “Seen on TV”), put them on a fancy planter, then hooked them up to a complicated irrigation system. God bless him, the tomato you see in this picture is the one and ONLY tomato we’ve harvested, picked yesterday. But it sure was a pretty one.
Easy, Creamy Tomato Basil Soup (Vegan)
Yields about 10 cups of soup
Ingredients:
1 28 oz can crushed tomatoes (with basil, if you can find it)
1 c. very lightly packed fresh basil leaves (or a good generous hand full)
¼ c. onion
2 garlic cloves
3 c. veggie broth
1 can coconut milk (Full fat version makes a creamier soup, but lite will also work. If desired, reserve a little for garnishing soup once it is in a bowl. You’ll find cans of coconut milk in the Asian section of almost all grocery stores now.)
1 ½ t. salt
1 T. sugar (I used coconut sugar)
1 t. pepper
Directions:
Put ½ the can of crushed tomatoes into a blender or food processor. Add basil leaves, onion and garlic. Blend until basil leaves are still individual but tiny specks of green.
Pour this mixture into a soup pot. Add the rest of the can of tomatoes, veggie broth, coconut milk, salt, pepper and sugar. Stir and simmer uncovered for about 10 minutes. Check to see if it needs more salt. Serve in bowls, and garnish if desired with a “squiggle” of reserved coconut cream.
Raspberry Mocha Pudding
Posted: September 5, 2012 Filed under: Breakfast Foods, Snacks, Uncategorized, Vegan, Vegetarian | Tags: coconut yogurt, coffee, dairy-free, gluten-free, mocha pudding, nuvia instant coffee, so delicious chocolate yogurt, vegan Leave a comment »
Rasberry Mocha Pudding, a seriously energizing snack.
Rachel, the daughter
I used to be organized. My house used to be clean. I used to be prompt. I loved those things about me. I was that girl, that girl that appeared to have her life together.
Motherhood is humbling. I’ll leave it at that, without describing the current condition of my home.
This morning was Jackson’s first day of Mother’s Day Out. Last week at Meet the Teacher the teachers gave me a big cut out construction fish with, I’m sure, instructions on what to do with it.
At 11:00pm last night, just as my head finally hit the pillow, I remembered something about family photos for the fish. I think he needs pictures so they can decorate the fish, I thought. Of course, I’ve yet to print a single one of the 2,000 (I wish I was exaggerating) photos I’ve taken since Jackson was born. So I crawled out of bed and ordered some from a 24 hour Walgreens and set my alarm 20 minutes earlier so I could pick them up in the morning. I was so proud of myself for remembering the instructions and for pulling it off, even if I by the skin of my teeth. And though slightly late, we weren’t the last ones to arrive. I’ll take it.
I walked in and bumped into a friend whose daughter is in Jackson’s class. She was holding her daughter’s fish and it was the most beautifully decorated construction paper fish I’d ever seen. It had her daughter’s name in cute little die cut patterned letters, glitter, and a perfectly placed collage of their family’s recent professional photos.
We were supposed to decorate the fish?, I sighed. I thought the kids were going to decorate them!
I didn’t pull it off. I wasn’t the mom who had it all together. On the first day of “school,” Jackson had a sad blank fish.
Fortunately, he’s one and had no idea he was that kid with that mom.
Later, I got a text from his teacher that said “Good eater! He has done sooo well this morning! Perfect child. “ And when I picked him up the teachers commented at how delicious his lunch looked. I may not be the craftiest mom or the most prompt mom, but I’m raising a good eater! He ate up most of his spinach, bean, and avocado rice pilaf and all of his grapes, and most of his coconut yogurt sprinkled with hemp seeds. He was happy and played well and didn’t cry when I left. He even took a nap on his big boy mat.
Maybe I’m not failing, maybe my priorities have just shifted with motherhood.
But you better believe he’ll have a pimped out fish to bring to school on Thursday morning.
After Mother’s Day Out, Jackson stood at the counter in his FunPod stool and munched on Super Green puffs, while I whipped up this deceptively healthy afternoon pick-me-up for myself. If I still worked at an office, I would totally pack this as my afternoon snack for that slump when you just need a little something to nibble on and a gentle jolt of energy to get through the rest of the day.
When you don’t have time for coffee and breakfast (or a snack)…
Raspberry Mocha Pudding
Ingredients
- 1 container of So Delicious Chocolate Cultured Coconut Milk (or chocolate pudding)
- Slightly less than 1 T. of instant coffee
- 3/4 cup organic raspberries (divided)
- Coconut milk (I used canned coconut milk, but I think any creamer would work — half and half, whipping cream, regular coconut or almond milk)
- Chopped nuts (I used hazelnuts)
Chocolate Coconut Yogurt, Nuvia Instant Coffee, Organic Raspberries
Directions
Blend the chocolate yogurt or pudding and instant coffee. Add 1/2 c. rasberries, pulse for a few seconds. With a spoon, stir in remaining raspberries, cream to taste, and top with chopped nuts (not pictured.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Rasberry Mocha Pudding
The URL: http://wp.me/p1UwM9-FP
© Copyright 2012 – All Rights Reserved
Powerhouse Chocolate Pudding Pie
Posted: August 15, 2012 Filed under: Breakfast Foods, Uncategorized, Vegan, Vegetarian | Tags: baby friendly desserts, cashew crust, chia seeds, chocolate chia pudding, cocoa powder, gluten-free, guiltless desserts, healthy desserts, healthy snacks for toddlers, no bake, vegan 10 Comments »
This treat is sweet and creamy and crunchy and chocolately and HEALTHY. Not just healthy for a dessert or healthy-ish. Every ingredient is nutritious. You could eat it for breakfast or feed it to your kids for breakfast. They’ll think you are the coolest mom, and you will be (for reasons they’ll understand when they are 30).
(Rachel, the daughter)
There’s this cake my mom used to make. You’ve probably had a version of it. It has a shortbread crust, a layer of chocolate pudding and whipped cream topping, and maybe a sweetened cream cheese layer too. In some circles it’s known as “Better Than Sex in a Pan.” I’ve never had sex in a pan, so I can’t attest to that, but I do remember sitting on a bar stool at the kitchen island eating it strait out of the pan and being very satisfied.
It’s been a long time since I’ve had it (the dessert, that is), but I’ve been craving that shortbread crust and chocolate pudding combination for the last few weeks and trying to think of a healthy vegan version. Yesterday, I saw a recipe for chocolate chia pudding on the Engine 2 Diet’s Facebook page. They had frozen it into “fudgsicles.” Clever. Immediately, I was reminded of my favorite crust that I use in my frozen No Bake Apricot Bars. Made out of cashews and oats, it is rich and buttery like a shortbread cookie. It would be perfect for a cold puddin’ pie.
Chia seeds are like a nutritional powerhouse and they have virtually no taste. I put a tablespoon in my oatmeal and my smoothies. They basically offer all the nutrition of flax seeds, except they don’t have to be ground for our body to absorb the nutrients and they don’t have a strong taste like I find flax often does. The seeds absorb liquid and become gel-like, which is how they turn almond milk into “pudding.”
Chia Seeds
Jackson devoured the pudding and the frozen bar I gave him. I used dates to sweeten it, so I had absolutely no reason to feel guilty for giving my one-year old this dessert. In fact, it’s good for him. He needs the healthy fats from the cashews, coconut oil, and coconut milk; the fiber and protein from the oats; the omegas from the chia seeds; and the heart and skin protection from the flavonoids in cocoa powder (a super food for toddlers).
My little puddin’ pie. Why do boys always get the long eyelashes?
Oh, and I assure you, I don’t post a recipe I don’t love…so you know I loved it just as much as Mr. Long Lashes up there did.
Served frozen (as shown here) or refrigerated (as shown at the top of the post).
Powerhouse Chocolate Pudding Pie
Inspired by FatFree Vegan and Oh She Glows (two of my favorite vegan bloggers)
(NOTE: Plan ahead for this recipe. The pudding must sit for at least an hour and up to overnight.)
Pudding
- 1 c. nondairy unsweetened milk
- 3 T. full fat coconut milk (from a can)*
- 3 dates, pitted and chopped (soak in a little warm water if they are tough or your blender isn’t very strong)
- 2 t. unsweetened cocoa powder
- 1/2 t. vanilla extract
- 3 T. chia seeds
Crust:
- 3/4 c. whole cashews (raw, toasted, roasted – whatever you have)
- 3/4 c. regular oats (for Gluten-free, use GF oats)
- 1/4 t. kosher salt (omit if cashews are salted)
- 3 medgool dates, roughly chopped
- 1/8 cup coconut oil, melted
Optional Toppings
- Sliced Bananas
- Toasted coconut
- Toasted almonds
- Whipped coconut cream
Kitchen Gadgets
- Blender
- Food processor
Pudding Ingredients
Directions
Pudding
In a blender, combine the first five pudding ingredients. Pour into a tupperware bowl with a lid and add chia seeds. Use a whisk or fork to stir in chia seeds. Stir every five minutes or so until all the chia seeds have started to swell a little and turn light grey. Cover and store in the refrigerator for a minimum of an hour, overnight is best. Stir it every so often if you can. You are looking for the seeds to lose all of their crunch and absorb the liquid until it looks like pudding.
The chia seeds immediately start to thicken the almond milk mixture. This is after stirring a couple of times.
Crust
Spray an 8×8 pan with non-stick cooking spray. In a food processor, process cashews, salt, and oats until a fine crumble forms. Add dates and process until crumbly again. Add coconut oil and process until sticky. Press into pan to form a crust. Freeze for five minutes to harden or until the pudding is ready.
My favorite crust for no-bake desserts.
Pour the pudding over the crust and either refrigerate or freeze. Either way is delicious. The refrigerated version is a little crumblier and I’m assuming only keeps for a day or two. I loved it with a few sliced bananas on top. The frozen version comes out in nice bars and if kept covered tightly should keep for a few weeks.
(Update: After two batches and several taste tests, I decided I prefer it refrigerated rather than frozen. Both are good, but the refrigerated version reminds me of chocolate cream pie…mmmm.)
*Freeze leftover coconut milk in an ice cube tray. You can add it to smoothies, oatmeal, or make coconut covered cherries with it later.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Powerhouse Chocolate Pudding Pie
The URL: http://wp.me/p1UwM9-CK
© Copyright 2012 – All Rights Reserved
Chicken Tortilla Soup
Posted: July 16, 2012 Filed under: Chicken, Gluten Free, Mexican Dishes, Soups, Uncategorized, Vegan Options, Vegetarian | Tags: beans, chicken tortilla soup, corn, meals for a crowd, mexican soup, vacation, vegan, vegetarian tortilla soup Leave a comment »
Becky’s Chicken Tortilla Soup
(The Mama)
Greg and I are in Neskowin, Oregon this week — a tiny little beach town with impossibly cute houses surrounded by brilliantly colored flowers, some blossoms as big as dinner plates. I hit the beach cooking, barely having time to gather in a car load of groceries before cooking dinner for a dozen on Saturday night (sour cream chicken enchiladas). Yesterday, I cooked lunch for 22 of Greg’s extended family members dropping by to hug, share stories and sit a spell between strolls to the beach. Greg lost both of his parents when they were just in their 50′s (our age!) so connections to them now — people and places — are doubly meaningful. Since Greg and his siblings were young, Neskowin was the family vacation spot and is where all of them return to, as Greg says, “fill our souls.” So while they are filling their souls, I am filling their tummies.
For the lunch crowd, I served sandwiches and tortilla soup, with blueberry-raspberry bars for dessert. It was perfect for a cool, foggy day at the beach, huddled up with people we love. Plus it makes a bunch!!
Becky’s Chicken Tortilla Soup
Becky’s Chicken Tortilla Soup
Ingredients
1 seeded red bell pepper
1/2 red onion
3 cloves garlic
2 t. poultry seasoning
2 t. cumin
1 T. brown sugar
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), available in small cans in Mexican and Spanish food section of market.*
1 28-ounce can fire roasted crushed tomatoes, divided in half
4 cups chicken or veggie broth (divided 1 and 3)
3 to 4 cups roasted chicken, pulled off bone and diced or shredded ( roasted chickens are available in most grocery delis)
1 cup frozen corn
1 zucchini, dice
steak or grill seasoning (or salt and pepper), to taste
1/4 cup bar-b-que sauce
1/2 cup heavy cream (optional)
Topping Options:
crushed tortilla chips
grated cheese
chopped green onions
diced avocados
sour cream or Greek Yogurt
wedges of fresh lime
cilantro
Directions
In a blender or food processor put the first seven ingredients (bell pepper through chipotles), half of the crushed tomatoes, and one cup of broth. Blend well.
Pour this mixture into big soup pot and add the rest of the crushed tomatoes and broth.
To this add frozen corn, chicken, and zucchini.
Simmer over medium heat until zucchini is tender and soup is heated through. Season with Steak or Grill Seasoning (or salt and pepper) to taste. To make a creamier soup, you can add 1/2 cup of cream.
To serve, put a handful of crushed tortilla chips in the bottom of each soup blow. Carefully ladle on soup, then top with your choice of toppings.
Vegetarian Version: Use veggie broth, pinto, ranch or black beans in place of chicken. Vegans omit cheese and cream
*I keep the leftover Chipotles in Adobo Sauce in a small Ziploc bag in the freezer and break off what I need to add depth of flavor and heat to other Mexican dishes.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Chicken Tortilla Soup
The URL: http://wp.me/p1UwM9-wA
© Copyright 2012 – All Rights Reserved
Chocolate Avocado Pudding (It tastes just like “real” pudding!)
Posted: July 5, 2012 Filed under: Desserts, Snacks, Vegan | Tags: almond joy pudding, avocado pudding, chocolate pudding, dairy-free pudding recipe, dates, healthy desserts, healthy snacks, sugar-free pudding recipe, vegan, vegan chocolate dessert, Worms in Dirt kids dessert 3 Comments »
Avocados for dessert? Yep. The proof is in the pudding.
I think much of my passion for good tasting healthy food comes from my Grannie. For most of my life, she’s been a real health nut. She and I can talk food and health all afternoon. We get excited sharing our latest nutritious food finds. When I was pregnant, she sent me a bar of dark chocolate, a baggie of walnuts, and a box of healthy cookies with instructions to eat a piece of chocolate, a walnut, and a cookie all in one bite for a not-too-bad for you treat that hits the spot. She knows my kind of perfect bite like no one else.
Rumor has it that she wasn’t always this way, though. There are tales from my mom and aunt of rich, sugar-filled, high calorie desserts after almost every meal. I suppose I could see this in Grannie. She still gets giddy over a delicious dessert. She sent me this recipe (below) and I had to wonder if my Grannie and I are the only two women in our family who can get this excited about pudding made from avocados, cocoa, and dates? She sold me on the recipe with this adorable email. This is why I love her so!
Hey Babe,
I’ve found a recipe for pudding that calls for no dairy, no milk, and no eggs! And it tastes really good! So, in case you’re hungry for pudding here’s the recipe….
A sprinkle of toasted almonds is nice, and half a maraschino cherry on the top makes it elegant — and how much damage can 1/2 a teeny, sugary cherry do?
I tried a small recipe first. It was yummy, so like Goldilocks visiting the Three Bear’s house, I tried a MUCH BIGGER bowl.
Much love,
Grannie
Isn’t she adorable? And don’t you want a bowl of chocolatey avocados now, too?
Sprinkled with shredded coconut and toasted almonds, it tasted like Almond Joys.
Chocolate Avocado Pudding
Serves 2
Ingredients
2 avocados
1 c. dates, soaked in water for an hour, then pitted and chopped
2 t. vanilla
3 T. cocoa (up to 5 T. if you like it more chocolatey)
1/2 c. – 1 c. non-dairy milk (I used unsweetened almond milk)
2 t. agave (optional)
Topping options: almonds & shredded coconut for Almond Joy Pudding. Crumbled Oreo cookies & gummy worms for kids Worms in Dirt dessert. Coconut whipped cream and maraschino cherries. Shortbread cookies and raspberries.
Directions
Soak dates for one hour.
In a small food processor bowl (or high power blender), combine avocados, pitted and chopped dates, vanilla and about 1/2 a cup of milk. Blend, adding more milk and scraping down the sides as needed. I did have to stop and scrape several times, but with some patience it eventually got very smooth. Add cocoa a tablespoon at a time until it’s as chocolatey as you like. Taste for sweetness and add agave (or your preferred sweetener) if desired.
Top with your choice of toppings. Serve immediately.
Note: I haven’t tried refrigerating this to store it since there have been no leftovers when I’ve made this yet! My mom has a great method for storing guacamole by putting leftovers in a plastic Ziplock style sandwich bag and pushing as much air out as possible. Since the recipe uses avocados, I think this might be the best way to store it. Let me know if you make it and have enough leftover to store it!
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Chocolate Avocado Pudding
The URL: http://wp.me/p1UwM9-rB
© Copyright 2012 – All Rights Reserved
Stewed Summer Veggies
Posted: June 26, 2012 Filed under: Main Dishes, Uncategorized, Vegan, Vegetarian | Tags: kale, potatoes, stewed summer veggies, tomatoes, vegan, veggies, white beans 2 Comments »
Stewed garden vegetables with white beans. Great for curling up with a good book and a blanket on a rainy day.
I’m packing up my suitcase (or three) for a tropical island vacation south of Tampa, but it looks like the most tropical thing about the trip may be Tropical Storm Debby. Our family that’s already there spent last night without water or power and hasn’t seen the sun in days. Much of the island is covered in water. Getting three suitcases, a diaper bag, groceries, and a one-year old onto the ferry (no cars on this island) and down the 1/4 mile rocky path to the condos without Jared, who will be joining us two days later, is going to be harder than I expected if this doesn’t clear up soon.
I had a menu in mind for the week, including lots of fresh, crisp fruits and veggies to cool us down as we came in from the hot sandy beach. But, this summer stew might be a better fit if it turns out to be a rainy vacation. Actually, curling up on the lanai (that’s a fancy word Floridians use for a screened in porch) with a good book and a bowl of these warm summer veggies, while the rain falls around me and and waves crash against the shell-lined beach, sounds like paradise to me.
Fresh potatoes, tomatoes, onions, and squash from our uncle’s garden were the base of this savory satisfying stew, finished off with white beans for a mild-flavored protein, and kale of course. No dish is complete without it! Smoked paprika, one of my favorite spices to add depth of flavor to beans and vegetables, makes it taste almost like it was cooked with a hunk of ham.
Rain or shine, cool salads or warm stews, I’ll be enjoying our little tropical paradise very soon. And I’ll finally be reuniting with my husband when he gets done with his week long out of state baseball tournament…just in time to celebrate our anniversary on the same island where we said “I Do” five years ago!
Rachel’s Stewed Summer Veggies
Serves 3-4
Ingredients
~1 T. extra virgin olive oil (evoo)
1 large onion, diced
4 small potatoes, chopped into bite size chunks
1 yellow squash (or zucchini)
3 cups of tomatoes (I used a combo of whole cherry tomatoes & chopped larger tomatoes)
1 T. white wine vinegar
3 stalks of kale, torn off the rib and into pieces
1 cup of water or veggie broth
1 can of cannellini beans, drained and rinsed
salt & pepper
seasoning salt
smoked paprika
Directions
Pour evoo into a large tall-sided skillet or sauce pan and heat on medium heat. Add onions & a dash of salt and saute for about five minutes. Add potatoes, squash, tomatoes, water or broth, and vinegar. Reduce heat to med-low, cover and cook for 30 minutes, stirring occasionally. Stir in kale and gently mash the tomatoes so they release their juices. If it needs more liquid, you can add another cup of water or broth. Gently stir in the beans and season to taste with seasoning salt (like Lawry’s or Tony’s), smoked paprika (use just a pinch for a nice smokey flavor) and a little salt and pepper if it needs it.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Stewed Summer Veggies
The URL: http://wp.me/p1UwM9-rv
© Copyright 2012 – All Rights Reserved
Roasted Okra & Green Beans
Posted: June 21, 2012 Filed under: Sides, Vegan, Vegetarian, Veggies | Tags: fried okra alternative, healthy okra recipes, recipes, roasted green beans, roasted okra, roasted veggies, sides, vegan, vegan okra Leave a comment »
Roasted okra and green beans. A healthy alternative to fried okra or french fries, and so much easier to make.
(Rachel – The Vegan-Eatin’ Daughter)
In our huge haul of garden veggies from Uncle, we had a small batch of fresh okra. I’ve been planning to fry them up, as any good southerner would do, but I’m not really the frying kind of gal. It’s just so messy.
There you have it. The secret to eating healthy is to be too lazy to clean up greasy pots and pans.
While waiting on me to get over my anal retentiveness, some of my okra and a handful of green beans started to wither away. Still not ready to conquer the mess of slicing, coating, and deep frying the okra, I decided to try out a cooking method I know and love for green beans, roasting, on the okra, too.
I may not be a traditional Southern gal in many ways, but this plate of roasted green beans and okra is my kind of southern treat. In less than 30 minutes, these are prepped, cooked and on your plate. You could serve them as a healthy afternoon snack for kids (almost 11-month old Jackson loved them), a party appetizer, or a side dish to any southern cuisine.
Rachel’s Roasted Okra & Green Beans
Serves 2
Ingredients
2 c. fresh okra (not frozen)
1 cup fresh green beans
3 t. olive oil
1 t. salt
1/2 t. of cayenne
Directions
Preheat oven to 450. Put okra and green beans on a baking sheet. In a small bowl, combine olive oil, salt, and cayenne. Pour the oil over the veggies and rub into them to make sure they are all evenly coated.
Bake for 20 minutes, flipping the veggies after 10 minutes. Sprinkle with a tad more salt as they come out of the oven.
I dipped them in Muir Glen’s organic ketchup (my fave), because I’m a ketchup-aholic, but they really didn’t need anything. Feel free to play with different spices, too.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Roasted Okra & Green Beans
The URL: http://wp.me/p1UwM9-rm
© Copyright 2012 – All Rights Reserved
Becky Johnson
Rachel Randolph
