Inspired by numerous friends who have been journalling their forays into cooking...and a sucker for social networking, I have decided to re-create my own! I started blogging my cupcakes creations but stopped. Tonight, while having a funny tummy (probably a stomach flu) and a little bit tired from eating frozen vegeterian meals from Amy's (although they are good) I took a shot at baking and making dinner that I could enjoy...guilt free!
The mushrooms with the tangy mirin-soysauce combination was good - the bigger the mushrooms and the longer you roast it...the better. The Zucchini Pie was also better than some I tasted because of the chewiness of the quinoa.
The WINNER though was the Carrot-Zuchinni cupcakes! Some people would doubt it would be good (no butter and zuchinni?) but the zuchinni and apple sauce combination actually made it so moist. I think people would a super sweet tooth would like it better with icing (cream cheese mixed with sugar and lime) but that is a little bit too much for me!
Dinner
Baked Quinoa-Pesto-Zuchinni Pie
(a variation from Elise's French Tart and Shane's Vegetarian Salmon Pie)
* 4 tbsps pesto sauce
* 1/2 cup soy milk
* 4 eggs
* 1 cup quinoa
* 1 cup mozarella
* 1/8 tsp sea salt
* 1/8 tsp pepper
* 1 cup zuchinni sliced thinly
COOK FOR 40MINS at 200C
Serve with on the side: Roasted portabello mushrooms for 2 1/2 hours on the side (sprinkled olive oil, mirin and kikoman)!
Dessert
Carrot-Zuchinni Cupcakes with Walnuts (no butter!)
Mix wet ingredients:
* 1 cup soy milk
* 1 cup soy milk
* 4 eggs
* 1 cup raw sugar (brown)
* 1 cup apple sauce (unsweetened)
* 1 cup canola or sunflower oil
Fold in dry ingredients (Pre-mix together)
* 3 cups whole wheat flour
* 3/4 tsp baking soda
* 3/4 tsp sea salt
* 2 tsp cinnamon powder
* 2 cups grated carrots
* 2 cups grated zucchinni
* 1 cup chopped walnuts
Oil cupcakes pans, cook for 18 mins in 200 C
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