Remember this teaser? Well, the exciting news is that I have been chosen as a contributor for the Peanut Butter & Co. 2011 All-Star Recipe Blog!
What exactly does that mean?
My creative culinary juices have been flowing for the past month or so as I’ve created 5 original recipes featuring various types of Peanut Butter & Co. peanut butters.
I’m sorry to do this again, but I cannot yet reveal the recipes on the blog. As soon as they are posted on the PB & Co. website, I will certainly let you know so you can check them out. There are some pretty tasty treats that I’m sure you will love!
For now, I’ll leave you with photos from 4 of the recipes I created… the fifth of which I’m going to work on tomorrow.
I know that many of you have resolved to eat less meat in the new year, and I thought Meatless Monday would be an apropos day of the week to share this vegetarian recipe with you read on for the vegan version.
Name:
Tofu Egg Salad
Cuisine
Fusion
Prep Time
10 minutes
Cooking Time
None
Total Time
40 minutes
Servings
4
Yield
2 cups
Perfectly cooked and easy to peel hard-boiled eggs – along with baked tofu are folded into a creamy Greek yogurt based dressing in this Tofu Egg Salad.
A bit of light canola oil mayonnaise adds richness, a touch of coarse ground mustard lends a flavor punch, a splash of white white vinegar adds a nice acidic bite, and some sliced green onions give the dressing a welcomed freshness.
I prefer this salad at room temperature rather than chilled, as I think the flavors are more pronounced. That being said, you obviously don’t want to keep a dish containing yogurt, eggs, and mayonnaise out of the fridge for too long. I like to let the prepared salad sit on the counter, covered, for about 30 minutes before digging in.
My favorite way to enjoy this salad is scooped up with a couple of tasty crackers (pictured here are Back to Nature Multigrain Flax Flatbread Crackers). The soft salad just begs for a crunchy accompaniment, but is equally delicious if served on top of fresh greens or sandwiched between two slices of hearty whole wheat bread.
*You can easily make this recipe vegan by omitting the hard-boiled eggs, doubling the amount of tofu, and subbing in extra canola oil mayo (Spectrum makes an eggless version) for the yogurt.
I’m curious: are you trying to eat less meat?
Tofu Egg Salad
serves 1
Ingredients
2 large eggs, preferably organic
Kosher salt
1 slab marinated and baked tofu (I used 1/2 serving of Trader Joes Organic Baked Tofu savory flavor
2-3 Tbsp plain Greek yogurt 0% or 2%
2-3 tsp light canola oil mayonnaise such as Spectrum
1/4 tsp white wine vinegar
1/2 tsp coarse ground mustard
1 Tbsp thinly sliced green onion
freshly ground black pepper
Directions
Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered & off of the heat, for 15 minutes.
Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
Chop tofu into bite-sized pieces and set aside.
In a small bowl, stir together the yogurt, mayonnaise, vinegar, mustard, and green onion. Season to taste with salt and pepper.
When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog – Shelby loves egg yolks and they are great for dog’s coats).
Gently mash the eggs, and then fold them, as well as the tofu, into the yogurt-mayo mixture.
Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers (such as Back to Nature).
Instructions
1. Prepare the Tofu Eggs
Crumble the drained and pressed tofu into a bowl to resemble the texture of scrambled eggs.
In a separate bowl mix together the vegan mayonnaise Dijon mustard nutritional yeast turmeric salt and black pepper.
Pour the mayonnaise mixture over the crumbled tofu and gently fold it in until well combined.
2. Assemble the Salad
Add the diced celery red onion fresh dill and fresh chives to the tofu mixture.
Season with additional salt and black pepper to taste.
Gently fold all the ingredients together until they are evenly distributed.
3. Chill and Serve
Cover the tofu egg salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve your delicious tofu egg salad on bread in a wrap on a bed of greens or as a dip with crackers.
Variations
Add some diced pickles or capers for a tangy twist.
Experiment with different fresh herbs like parsley or tarragon for added flavor.
Spice it up with a pinch of paprika or cayenne pepper for some heat.
Tofu egg salad is a wonderful alternative to traditional egg salad providing all the creamy, savory goodness without the need for eggs. It’s not only perfect for vegans but also a great choice for those looking to reduce their cholesterol intake or incorporate more plant-based meals into their diet. So, the next time you’re craving a classic egg salad sandwich, give this tofu version a try. You won’t be disappointed by its delicious flavor and healthful benefits.
Nutrition per Serving
Calories:180 calories
Protein:8 grams
Carbohydrates:5 grams
Dietary Fiber:1 gram
Sugars:1 gram
Fat:14 grams
Saturated Fat:2 grams
Cholesterol: 0 milligrams
Sodium:300 milligrams
Potassium:150 milligrams
Vitamin A: 2% of the daily recommended intake
Vitamin C:2% of the daily recommended intake
Calcium:8% of the daily recommended intake
Iron: 10% of the daily recommended intake
Please note that these nutritional values are approximate and can vary based on the specific brands of ingredients used and any variations in the recipe. It’s always a good idea to check product labels and consult with a nutritionist for precise dietary information, especially if you have specific dietary requirements or restrictions.
The blogosphere seems to have been bitten by the creamsicle bug.
Jessica kicked things off with these wholesome Whole Wheat Creamsicle Muffins; Angela bestowed upon us her healthy Flu Buster Clementine Creamsicle Smoothie; and Ashley presented her version of Angela’s creation with a tempting Orange Coconut Creamsicle.
Determined to come up with my own creamsicle-inspired treat, I set out to create a vegan orange vanilla ice cream.
I browsed through my trusty dairy-free ice cream cookbook The Vegan Scoop and found a recipe for orange ice cream using soy milk, soy creamer, orange zest, and freshly squeezed orange juice. I used Wheeler’s recipe as a starting point, but subbed in unsweetened vanilla almond milk for the soy products, added extra vanilla in the form of vanilla bean paste, and poured in a splash of vodka.
Wait… vodka? Let me explain.
If you’ve made homemade ice cream or frozen yogurt, you are probably aware that it can be difficult to scoop once fully frozen. In an attempt to keep this frustration from occurring, I turned to the technique of adding in a bit of flavorless vodka to the ice cream base. Since alcohol does not freeze, adding it to ice cream before churning should theoretically yield a softer end result… which is to say easier to scoop.
Oh, and you can’t taste the vodka, I promise!
My ice cream was still somewhat hard straight from the freezer, but it was noticeably softer than others I’ve made… which is impressive given the negligible amount of fat in this recipe.
I initially hesitated to call this ice cream, as it is more icy than the traditional creamy frozen dessert. I’d describe the consistency as somewhere between sorbet and ice cream.
As for the taste, this citrus-scented and vanilla bean-speckled ice cream is quite refreshing. I wouldn’t say the flavor is a spot-on replica of an orange creamsicle, but it is reminiscent of the classic treat.
Have you ever tried homemade ice cream with almond milk? Please share links if you have!
Name:
Orange Creamsicle Ice Cream [Vegan]
Cuisine:
Fusion
Prep Time:
15 minutes
Cooking Time:
0 minutes (churning time)
Total Time:
1 hour 15 minutes (including chilling and freezing)
Servings:
6 servings
Yield:
1.5 quarts (6 cups)
Ingredients
3 cups unsweetened vanilla almond milk, divided (Trader Joe’s carries a super creamy version)
2 Tbsp arrowroot powder
2 Tbsp freshly grated orange zest
1 cup freshly squeezed orange juice (from about 4 medium-sized oranges)
1 1/2 Tbsp vanilla bean paste or pure vanilla extract
1 Tbsp vodka, optional (I picked up this trick for keeping the ice cream softer from David Lebovitz)
Directions
In a small bowl, whisk together 1/4 cup almond milk and arrowroot powder; set aside.
In a medium saucepan over medium heat, combine the remaining 2 3/4 cup almond milk, orange zest, orange juice, and evaporated cane juice. Bring mixture to a gentle boil, stirring often; remove from heat, and immediately whisk in the almond milk/arrowroot mixture. Mixture will thicken noticeably. Whisk in the vanilla bean paste or extract and vodka (if using).
Pour thickened ice cream base into a large bowl and refrigerate until completely chilled, at least 2-3 hours. Freeze according to ice cream manufacturer’s instructions. Serve immediately as soft serve or chill in the freezer until “ripened” (hardened).
If, like me, you’re ready for a respite from rich Thanksgiving desserts but are unwilling to forgo seasonal treats, you will enjoy this recipe. After downing an overflowing plate of savory offerings on Thanksgiving Day, I loaded a dessert plate with samplings of sweet potato cheesecake, flour-less chocolate cake with raspberry puree, pumpkin pie, and apple pie. I fully enjoyed the delectable melange of sweets, but am now craving a lighter option to satisfy my sweet tooth.
I originally intended for these two-bite delights to be a pumpkin pie version of the infamous Larabar, but the addition of pumpkin puree yielded an overly sticky end result. Not to be deterred from achieving my vision, I coated the pumpkin pie bites with chopped pecans to form an instant “crust”. This final step not only made the bites easier to store and eat, but also added a nice textural contrast to the mushy date and nut paste.
These guiltless autumnal treats would be lovely as a hostess gift for a holiday party or as a welcomed surprise for relatives and friends. Just be sure to make an extra batch for yourself!
Place chopped dates into the bowl of a food processor, and process until the dates form a ball of sticky paste. Remove from the processor bowl.
Place 1/3 cup + 1 Tbsp pecan pieces into the food processor bowl, and process until finely ground. There may be a few larger pieces, which is okay.
Add date paste back into the processor bowl, along with the pumpkin puree and pumpkin pie spice. Process mixture until it forms a large ball. Remove from food processor.
Form 6 small balls out of the mixture by rolling them between your palms. Set aside.
Place the 1/2 cup roughly chopped pecans onto a cutting board or plate and roll the balls around in the nuts until fully coated.
Once again, roll the balls between your palms so that the nuts adhere and create a “crust”.
I really enjoyed my Maple Apple Crisp, and found myself yearning for the sweet apples and nutty topping well after the baking dish was empty. Sure, I could have made another batch, but I thought it would be fun to take the flavors of the apple crisp and turn them into bite-sized treats.
I used my recipe for Pecan Pumpkin Pie Bites as a base for these Apple Crisp Truffles, and followed the same principle of pulsing together dried fruit, nuts, a bit of fruit puree, and some spice.
It never ceases to amaze me how naturally sweet dried fruit is. Medjool dates are a longtime absolute favorite of mine, and unsweetened dried apple rings clock in at a close second place.
These little bites truly do encompass the flavors of apple crisp and really are sweet enough to satiate a dessert craving!
If there are any moms or dads reading, I bet your kids would love these as much as you are sure to. You can make the truffles even smaller for little mouths, or you can form the mixture into bars for a more traditional shape.
I know I will be making another batch of these truffles soon, and I urge you to try them as well!
Once again, roll the balls between your palms so that the nuts adhere and create a “crust”.
Store in the refrigerator.
Estimated Nutrition per Serving
Calories: 125 kcal
Fat: 8g
Saturated Fat: 4g
Cholesterol: 10mg
Sodium: 5mg
Carbohydrates: 15g
Dietary Fiber: 1g
Sugars: 10g
Protein: 1g
Vitamin D: 0%
Calcium: 1%
Iron: 5%
Potassium: 75mg
These nutritional values are approximate and can vary based on the specific brands and ingredients you use. It’s always a good idea to check the labels on your ingredients and consult with a nutritionist for precise dietary information, especially if you have dietary restrictions or specific nutritional requirements. Enjoy your Apple Crisp Truffles in moderation!
Yikes. This post marks the latest of three consecutive recipes featuring peanut butter as a main ingredient. Although this repetition was not my conscious intention, I doubt that any of you are complaining… am I right?! [Unless you have a legume intolerance/allergy, in which case I am very, very sorry].
Clearly I have an affinity for obsession with the rich, creamy, slightly sweet, and down-right delectable condiment. There are currently five opened jars in our kitchen, and I enjoy a spoonful or so of peanut (or other nut) butter nearly every day. Slowly melting into a steaming bowl of oatmeal, stirred into a cup of yogurt, spread on top of a thick slice of whole wheat toast, smeared onto a banana, or simply eaten straight from the spoon, peanut butter is hands-down one of my favorite foods.
I always get excited about a recipe that showcases one of my favorite foods, but when a recipe features two such ingredients, I am borderline ecstatic. Thus is the case with these Peanut Butter Chocolate Chip Cookie Bars. I know I don’t have to write it, but I will anyways… peanut butter & chocolate just might be the ultimate flavor combination.
These bars can best be described as a hybrid of chocolate chip cookies and peanut butter blondies. Semi-sweet chocolate chips are embraced by a rich peanut butter batter that bakes up into soft, thick, and perfectly sweet cookie bars with a tender crumb. I healthfully adapted this recipe from the original by subbing in unsweetened applesauce for half of the butter, by using half whole wheat pastry flour & half all-purpose, and by cutting out half of the granulated sugar. The lower amount of sugar allows the peanut butter flavor to truly shine, the applesauce lends moisture without fat, and the whole wheat pastry flour offers fiber without being detectable.
Even though everything about the taste of these cookie bars screams “decadent”, they are a lighter way to indulge my peanut butter & chocolate fixation. If you share with me this proclivity to crave both peanut butter and chocolate, then I can assure you that this recipe will become a quick favorite.
Peanut Butter Chocolate Chip Cookie Bars
adapted from Bake at 350, originally from The King Arthur Flour Cookie Companion
makes 16 cookie bars
Name:
Peanut Butter Chocolate Chip Cookie Bars
Cuisine:
Fusion
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Servings:
24
Yield:
24 bars
Ingredients
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 tsp salt
1 tsp baking powder
3 Tbsp unsalted butter, at room temperature
3 Tbsp unsweetened applesauce
1/2 cup smooth peanut butter (such as Peanut Butter & Co.)
1/2 cup evaporated cane juice or granulated sugar
1/4 cup packed light brown sugar
2 eggs
1 tsp pure vanilla extract
1 cup chocolate chips (such as Sunspire)
Directions
Preheat oven to 350 degrees F.
Coat an 8 x 8 inch square pan with cooking spray and line with parchment paper so the ends hang over the edges of the pan. Coat parchment paper with cooking spray.
In a medium bowl, whisk together both flours, salt, and baking powder.
In a large bowl, beat together the butter, applesauce, and peanut butter using an electric mixer until smooth. Beat in both sugars until well-mixed. Beat in eggs, one at a time, scraping down the sides of the bowl. Beat in vanilla extract.
Using a wooden spoon or rubber spatula, stir the flour mixture into the peanut butter mixture until well-incorporated. Fold in chocolate chips.
Spoon the batter into the prepared pan and spread evenly. Bake for about 28-30 minutes, or until the top is light golden brown. Let cookie bars cool for 10 minutes in pan.
Remove the cookie bars from the pan by picking up parchment paper ends and transferring to a cutting board. Allow to cool completely
My husband John has always been a big huge fan of buffalo wings. Me, not so much. They remind me of wing night held at one of the dining halls on our alma maters campus many members of the football team would without fail convene to consume massive amounts of the messy finger food. Witnessing the gluttonous feast instilled in me a definitive dislike of buffalo wings.
Name:
Buffalo Chicken Calzones
Cuisine
Fusion
Prep Time
20 minutes
Cooking Time
20 minutes
Total Time
40 minutes
Servings
4
Yield
4
Until…
A little while ago, a certain recipe for Wingless Buffalo Chicken Pizza caught my eye as a meal that John would absolutely love. Now, I make a concerted effort to make dinners that I think we will both enjoy, but every now and then I like to prepare a meal specifically suited to my husband’s tastes. Little did I know that I would love Rachel Ray’s buffalo chicken pizza every bit as much as John did.
Yep. Apparently I do like buffalo chicken… if it’s in the form of boneless chicken breasts smothered in a homemade buffalo sauce and sandwiched between pizza dough and melted cheese.
We both enjoyed the buffalo chicken pizza so much that I was inspired to create buffalo chicken calzones: buffalo sauce-coated chicken pieces are tucked into whole wheat pizza dough pockets along with reduced fat cheddar cheese and scallions. As a cool contrast to the hot & spicy calzones, a blue cheese-yogurt mixture is served alongside for dipping.
I am a convert.
Buffalo Chicken Calzones
yields 4 servings
Ingredients
1 whole wheat pizza dough, (available at most grocery stores), at room temperature
Combine blue cheese and Greek yogurt in a small bowl and mix well. Stir in 1 Tbsp sliced green onion. Set aside.
Heat a drizzle of olive oil in a skillet over medium-high heat.
Season chicken with salt and pepper, add to heated pan, and cook until done, about 4 minutes per side. Remove chicken from pan and set aside to cool. Once cool enough to handle, cut chicken into bite-sized pieces. Reduce stove heat to low.
Melt butter in the skillet and stir in Worcestershire, hot sauce, and tomato sauce. Stir to combine and remove from heat. Add the cooked chicken to the buffalo sauce, and stir to coat evenly.
Divide pizza dough into four equal portions. Roll each out into a circle on a lightly floured surface.
Working with one dough circle at a time, spoon 1/4 of the chicken onto one half of the circle. Top with 1/4 cup shredded cheddar and 1 tablespoon sliced green onion. Drape other half of the dough circle up and over the filling, and pinch edges together to seal the dough.
Repeat step 7 with remaining three dough circles. Transfer calzones to a baking sheet. Using the tines of a fork, pierce the top of each calzone a few times to let steam out while cooking.
Place calzones into the oven, and cook for 10-12 minutes. Let calzones sit at room temperature for a few minutes. Serve with the blue cheese-yogurt dip.
Instructions
1. Prepare the Buffalo Chicken Filling
In a mixing bowl combine the shredded chicken buffalo sauce ranch dressing mozzarella cheese crumbled blue cheese and chopped green onions.
Season with salt and pepper to taste. Mix until all ingredients are well combined. Set aside.
2. Preheat the Oven
Preheat your oven to 400°F (200°C).
3. Prepare the Calzones
Divide the pizza dough into four equal portions.
On a lightly floured surface, roll out each portion of dough into a circle or oval shape, about 8 inches in diameter.
4. Fill the Calzones
Spoon a generous amount of the buffalo chicken filling onto one half of each dough circle, leaving a small border around the edge.
Fold the other half of the dough over the filling to create a half-moon shape.
5. Seal the Calzones
Use a fork to press down and seal the edges of the calzones. You can also crimp the edges for a decorative touch.
6. Bake
Place the calzones on a baking sheet lined with parchment paper or a lightly greased baking dish.
Bake in the preheated oven for 15-20 minutes or until the calzones are golden brown and crispy.
7. Serve and Enjoy
Remove the calzones from the oven and let them cool for a few minutes before serving.
Serve with extra buffalo sauce and ranch dressing for dipping, along with some celery sticks and carrot slices for a refreshing crunch.
Buffalo Chicken Calzones are a spicy and cheesy twist on a classic favorite. With their crispy crust and flavorful filling, they make a fantastic addition to any meal or gathering. Whether you’re a buffalo chicken aficionado or just looking to try something new, these calzones are bound to become a favorite in your household. Enjoy the bold flavors and satisfying comfort of this delicious dish!
Nutrition per Serving (1 calzone):
Calories:500 calories
Protein:30 grams
Carbohydrates:40 grams
Dietary Fiber:3 grams
Total Fat:25 grams
Saturated Fat:10 grams
Cholesterol:80 milligrams
Sodium:1400 milligrams (varies with buffalo sauce)
Sugar:3 grams
Vitamin D:2% DV (Daily Value)
Calcium:15% DV
Iron:15% DV
Potassium:10% DV
Please note that these are rough estimates and can vary depending on the specific brands of ingredients used and portion sizes. The nutrition values may also vary based on the buffalo sauce and pizza dough you choose, so it’s a good idea to check the nutrition labels on those products for more accurate information.
This is another recipe made with my husband in mind. What can I say the man loves ranch dressing and barbeque sauce toss in some jalapeno chicken pizza dough and cheese and John’s a happy guy!
Name:
Jalapeno Ranch BBQ Chicken Pizza
Cuisine
Fusion
Prep Time
15 minutes
Cooking Time
12 minutes
Total Time
27 minutes
Servings
6
Yield
1 large pizza or 2-3 personal-sized pizzas
This playful pizza is a conglomerate adaptation from two of my fellow bloggers, so thank you to Annie and Des for the inspiration! I slightly lightened Des’ recipe for Jalapeno Ranch Dressing by subbing in Greek yogurt for sour cream, and Annie’s recipe for Chicken Ranch Pizza by using reduced-fat shredded cheese. I tossed my own spin into the mix by coating the chicken with barbeque sauce, and Jalapeno Ranch BBQ Pizza was born.
*Disclaimer: we much prefer to roll out pizza dough and bake the crust, but what we had on hand for this meal was a pre-baked thin crust Boboli. These pizza “shells” suffice, but I recommend buying unbaked dough (or, better yet, making your own), whenever you make homemade pizza.*
Jalapeno Ranch BBQ Chicken Pizza
adapted from Annie’s Chicken Ranch Pizza (originally from Allrecipes) & Des’ Jalapeno Ranch Dressing
serves 4
Ingredients for thepizza
1 pizza dough, homemade or store bought, rolled out to desired thickness
3/4 cup shredded 50% reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
Instructions
1. Preheat Your Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone place it in the oven while it preheats for even crisper crust.
2. Prepare the Pizza Dough
Roll out the pizza dough on a lightly floured or cornmeal-dusted surface to your desired thickness. You can make one large pizza or divide the dough to make personal-sized pizzas.
3. Assemble the Pizza
Brush the rolled-out dough with olive oil and sprinkle minced garlic if desired.
Spread barbecue sauce evenly over the dough as the base.
Sprinkle the shredded chicken evenly over the sauce.
The Jalapeno Ranch BBQ Chicken Pizza is a taste sensation that blends the smoky sweetness of barbecue sauce the kick of jalapenos the creaminess of ranch dressing and the savory goodness of chicken. It’s perfect for gatherings game nights or simply when you’re craving a homemade pizza with a spicy twist. Give it a try and watch it become a new family favorite!
Nutrition Per Serving
Calories: 400 calories per serving
Protein:25 grams
Carbohydrates:35 grams
Dietary Fiber:3 grams
Sugars:7 grams
Fat:20 grams
Saturated Fat:7 grams
Cholesterol:50 milligrams
Sodium:1000 milligrams
Please keep in mind that these are rough estimates, and the actual nutritional content may vary based on factors such as the size of the pizza, the specific brands of ingredients used, and the portion size. If you have specific dietary concerns or requirements, it’s a good idea to calculate the nutrition using a nutrition calculator or consult with a registered dietitian for a more accurate assessment.
Directions:
Preheat oven to 450*F.
Heat a cooking spray-coated skillet over medium/medium-high heat. Season chicken with salt and pepper, and add to hot skillet. Cook until just done, about 3-4 minutes per side (depending on thickness), and remove to a cutting board. When cool enough to handle, chop chicken into bite-sized pieces. Toss chicken pieces with barbeque sauce until evenly coated. Set aside.
Spread 1/4 cup of the jalapeno ranch dressing on the rolled-out pizza dough. Top with an even sprinkling of the mozzarella cheese, the barbeque-coated chicken pieces, the cheddar cheese, and the green onions.
Bake for 10 minutes, or until the pizza crust is lightly browned.
*Ingredients for the jalapeno ranch dressing
(yields 1/2 cup… you only need 1/4 cup for the pizza)
1 jalapeno pepper, seeded and roughly chopped
1 garlic clove, roughly chopped
1/4 cup canola oil mayonnaise
1/4 cup plain Greek yogurt
1 Tbsp white wine vinegar
1/2 tsp ground coriander
1/4 tsp garlic powder
Kosher salt and freshly cracked black pepper, to taste
Directions
Combine the jalapeno and garlic in a food processor and pulse until minced.
Remove the food processor lid and add in the mayonnaise, Greek yogurt, vinegar, ground coriander, and garlic powder. Process until well combined.
As mentioned in this post The Upper Crust is one of our favorite Boston pizzerias and they now provide nutritional information for their pizzas. There is, unfortunately one caveat that keeps this Beantown pizza joint from earning the #1 spot on our list those charming bikes with the boxes on the back that they insist upon using for delivery do NOT keep the pizzas hot. If John and I are craving a pie from The Upper Crust we will make a point of walking to one of the many locations throughout the city.
Name:
Eggplant Parmesan Pizza
Cuisine
Italian
Prep Time
30 minutes
Cooking Time
20 minutes
Total Time
50 minutes
Servings
4
Yield
1 large pizza
A while back we ordered an eggplant pizza for delivery and as you can guess by the time it arrived at our doorstep the pie was a bit soggy and not even close to being warm. Our hopes for a crispy, piping hot pizza topped with tender eggplant were dashed.
Though I don’t know why it took me so long to re-create that pizza, the alluring potential for an eggplant parmesan-inspired pizza stuck with me. I finally got around to making a homemade version and thought I’d share it with you. In advanced preparation – hey, I’m good like that – I breaded and baked a bunch of eggplant slices for “eggplant parm sandwiches” (layered with marinara sauce and fresh mozzarella cheese slices on whole wheat burger buns) knowing there would be plenty leftover for the pizza later in the week. As anticipated, the leftover eggplant help up just fine in the fridge for a few days, though this pizza might be even better if made with freshly prepared eggplant slices.
As far as presentation goes, I think the pizza would be more photogenic had I left the eggplant slices in rounds, and layered them with the mozzarella. Looks aside, this Eggplant Parm Pizza was absolutely delicious – with all of the flavors of the classic Italian vegetarian dish plus a crisp crust. This has definitely joined the ranks of my favorite homemade pizzas!
Eggplant Parm Pizza
Ingredients
breaded and baked eggplant slices*, cut into strips
homemade or store-bought dough for 1 pizza
marinara sauce of choice
fresh mozzarella cheese, cut into slices or strips
freshly grated parmesan cheese
Directions
Bring the pizza dough to room temperature by placing on the counter, covered, for at least 1-2 hours prior to rolling out.
Preheat oven to 450 degrees F.
Lightly flour a large clean work surface, and roll the dough out to about 1/4 inch thickness using a rolling pin (this usually takes a few minutes). Carefully transfer the rolled-out dough to a non-rimmed baking sheet. Pierce the dough lightly with a fork 7-8 times and place in the oven. Pre-bake the dough for 2 minutes.
Remove the baking sheet from the oven, flip the pizza crust over, and spoon on the marinara sauce. Top with the eggplant, mozzarella, and parmesan.
Bake assembled pizza on the baking sheet for 8 minutes. Carefully remove the baking sheet from under the pizza, and cook the pizza directly on the oven rack for 1-2 minutes, or until the bottom of the pizza crust is golden brown and crisp.
Remove the pizza with a pizza peel or baking sheet. Allow the cooked pizza to cool for a couple of minutes before slicing and serving.
*For breaded and baked eggplant slices:
Ingredients
1 medium-sized eggplant, washed and cut into 1/4-inch-thick slices
Start by preparing the eggplant. Slice it into thin rounds about 1/4 inch thick. Sprinkle the slices with salt and let them sit for about 15 minutes to release excess moisture. This will prevent the eggplant from becoming soggy when you fry it.
2. Set Up a Breading Station
In three separate shallow bowls place the flour in one beaten eggs in another and a mixture of breadcrumbs and grated Parmesan cheese in the third. Season the breadcrumb mixture with a pinch of salt and pepper.
3. Bread the Eggplant
Pat the eggplant slices dry with paper towels. Dip each slice into the flour then the beaten eggs and finally the breadcrumb mixture ensuring they are well-coated.
4. Fry the Eggplant
Heat oil in a large skillet over medium-high heat. Once the oil is hot fry the breaded eggplant slices until they turn golden brown on both sides about 2-3 minutes per side. Place them on a paper towel-lined plate to remove excess oil.
5. Prepare the Pizza
Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a baking sheet or pizza stone.
6. Assemble the Pizza
Spread a generous layer of pizza sauce over the dough leaving a small border for the crust. Sprinkle half of the shredded mozzarella cheese over the sauce. Arrange the fried eggplant slices on top of the cheese.
7. Add More Cheese
Sprinkle the remaining mozzarella cheese over the eggplant slices.
8. Bake
Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and lightly browned.
9. Garnish and Serve
Remove the pizza from the oven and let it cool slightly. Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan cheese. Slice it up serve and enjoy!
Eggplant Parmesan Pizza is a delightful fusion of two Italian classics that’s sure to impress your family and friends. With its crispy eggplant, gooey cheese, and savory sauce, it’s a flavorful twist on traditional pizza that will become a favorite in no time. Give it a try and savor the taste of Italy right in your own kitchen!
Nutrition Per Serving
Calories per Serving:350 calories
Total Fat:14 grams
Saturated Fat:5 grams
Trans Fat: Minimal
Cholesterol:60 milligrams
Sodium:750 milligrams
Total Carbohydrates:39 grams
Dietary Fiber:5 grams
Sugars:5 grams
Protein:16 grams
Vitamin D:5% of the daily recommended value
Calcium:25% of the daily recommended value
Iron:15% of the daily recommended value
Potassium:15% of the daily recommended value
Please keep in mind that these are rough estimates and can vary based on the specific ingredients and brands you use, as well as any modifications to the recipe. It’s always a good idea to check the nutrition labels on individual products and consult with a registered dietitian for precise dietary information, especially if you have specific dietary concerns or restrictions.
Directions
Preheat oven to 350 degrees F.
Lay eggplant slices on a wire rack-lined baking sheet. Sprinkle salt liberally over both sides of eggplant slices. Let sit for at least 30 minutes, or up to an hour, until brown-colored liquid dots the surface of the eggplant (this is the bitter moisture being drawn out of the eggplant by the salt – don’t skip this step!). Gently rinse eggplant slices and pat dry with paper towel or a clean kitchen towel. Rinse and dry the wire rack and baking sheet
Beat eggs and milk in a wide shallow dish. Pour breadcrumbs into another wide shallow dish.
Dip eggplant slices into the beaten egg and then dredge in the breadcrumbs, shaking off excess. Place breaded eggplant onto the clean wire rack-lined baking sheet.
Drizzle tops of eggplant slices lightly with olive oil and bake for 15 minutes. Carefully flip eggplant slices over, drizzle the second side with olive oil, and bake an additional 15 minutes. Eggplant slices should be golden-brown and tender.
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Peanut Butter Chocolate Chip Cookie Dough “Truffles”
BY LAUREN, ON FEBRUARY 8TH, 2011
Mama Pea strikes again!
I ever so slightly altered her recipe for Chocolate Chip Cookie Dough Balls Light, (by subbing in peanuts for the almonds), and am quite smitten with the end result.
If ever there was a doubt in your mind that a dessert comprised merely of nuts, dates, vanilla extract, salt, and a few non-refined chocolate chips could fully satisfy a craving for cookies, then let this recipe serve as your wake-up call…
… because these are damn good! I’m fairly certain that I’ve never used the word “damn” on this blog before, (and now I’ve written it twice in one post – oops), but it is completely necessary in order to get across how amazingly delicious these babies are.
Think about peanut butter chocolate chip cookie dough for a moment (I’m sure I don’t have to twist your arm on this one). Now take away the refined flour, copious amounts of butter and sugar, and eggs. Keep the rich peanut butter flavor dotted with lightly sweetened chocolate chips, and you have these truffles.
Oh, and the tiny bit of Kosher salt added into the dough is completely necessary! It imparts not only a kiss of salty flavor, but also an unexpected crunch.
And so, Mama Pea, I raise my glass now-empty paper muffin liners to you in appreciation for an awesome recipe that I know I will be using over and over again!
Peanut Butter Chocolate Chip Cookie Dough “Truffles”
slightly adapted from Mama Pea’s Chocolate Chip Cookie Dough Balls Light
yield: 10 “truffles”
Ingredients:
1/2 cup raw (or dry-roasted) unsalted peanuts
1/2 cup raw (or dry-roasted) unsalted cashews
6 large soft Medjool dates, pitted
1 tsp pure vanilla extract
1/2 tsp Kosher salt
2 Tbsp grain sweetened chocolate chips, such as Sunspire, coarsely chopped
Directions:
In the bowl of a food processor, combine the peanuts and cashews. Process until finely crumbled – mixture will resemble coarsely ground flour. Remove from food processor bowl and set aside.
Place dates, vanilla extract, and salt into the food processor bowl, and blend until a thick paste forms. Add the ground nuts to the date paste and process until the mixture comes together to form a crumbly “dough”. Remove mixture from food processor.
Knead the chopped chocolate chips into the dough by hand, until well-incorporated. Form mixture into a large ball and refrigerate for about 5-10 minutes.
When the dough has chilled for a bit, take it out of the fridge and roll into 10 balls.
Store in an airtight container in the refrigerator.
21 COMMENTS DESSERTS, SNACKS
Peanut Butter Granola
BY LAUREN, ON FEBRUARY 6TH, 2011
Prior to discovering the wonders of homemade granola, I kept our pantry stocked with Nature’s Path Granola. My favorite varieties were the Pumpkin Flax Plus Granola and the Peanut Butter Granola. The latter granola is crunchy, sweet, and packed with peanuts. I ate it for breakfast, adding in a few extra spoonfuls to help “finish off” the milk; I ate it for lunch, sprinkled over yogurt & fruit; I ate it for snacks and desserts, by the [double] handful.
It’s just that good.
Well, considering I successfully adapted a recipe for homemade pumpkin granola, it was high time that I set to work creating a homemade peanut butter granola.
Here is the end result!
The base of the granola is comprised of crunchy clusters of rolled oats and puffed brown rice, lightly sweetened with Turbinado sugar and brown rice syrup.
The rich flavor of the peanut butter is heightened by the addition of roasted unsalted peanuts, which also adds extra crunch to the granola.
This serves as an impetus to make homemade granola more often!
Homemade granola is easily customizable, allowing for near endless possibilities of ingredient additions. How scrumptious would this granola be with mashed banana in place of the applesauce, and a scattering of grain-sweetened chocolate chips tossed in after baking?! Another idea is to keep the recipe as is, and mix in your favorite dried fruit after baking for a spin on the classic pb&j flavor combination.
Peanut Butter Granola
Ingredients:
1 1/2 cups rolled oats
1 1/2 cups puffed brown rice cereal
1/4 cup unsweetened applesauce
6 Tbsp (1/4 cup + 2 Tbsp) smooth or crunchy all-natural peanut butter
1 Tbsp canola oil
2 Tbsp Turbinado sugar (or granulated sugar)
2 Tbsp brown rice syrup (or other liquid sweetener, such as maple syrup, agave nectar, or honey)
1/2 tsp pure vanilla extract
1/4 tsp salt
1/2 cup unsalted raw or dry-roasted peanuts
Directions:
Preheat oven to 325°F. Line a cookie sheet with parchment paper.
Measure the oats and rice cereal into a large bowl, set aside.
In a medium bowl, whisk together the applesauce, peanut butter, oil, sugar, brown rice syrup, vanilla extract, and salt. Whisk until well-mixed.
Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
Bake for 15 minutes. Remove sheet from the oven, stir the peanuts into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven and cool completely. Store in an airtight container.
24 COMMENTS BREAKFAST/BAKED GOODS
100% Whole Wheat Anadama Bread
BY LAUREN, ON FEBRUARY 3RD, 2011
Diving into the sphere of homemade yeasted bread-making took me a while to pursue; I’ve taken a few tentative steps over the years, but now I’m determined to take the plunge.
Those who know me are aware of my love affair with bread, but I’ve noticed that even some of my favorite “healthy” brands have unnecessary ingredients in them; thus my interest in baking my own bread with nothing but yeast, whole grains, unrefined sweeter, a bit of unsaturated fat, and a touch of salt. No refined sugar. No refined flour. No preservatives or hydrogenated oils. No soy products.
One of my go-to homemade bread recipes is a partial whole wheat version of Jim Lahey’s No Knead Bread, made famous by Mark Bittman’s column in the NY Times. Although this bread is delicious, I wanted to push myself with the challenge of mastering a few recipes for 100% whole wheat yeasted bread.
Although I won’t claim to have mastered this recipe, (it didn’t rise as much as I’d hoped), my version of Anadama bread fulfills my previously mentioned requirements for a homemade loaf.
The flavor, which is slightly sweet and rich, perfectly fits the bill; the texture, which exceeded my expectations, is hearty, moist, and dense with a touch of crunch from the cornmeal. The bread slices beautifully, rendering it ideal for sandwiches, french toast, and panini. The molasses imparts a dark amber color as well as a robust sweetness that pairs well with both savory sandwich fillings and sweet spreads.
I admit that I initially harbored reservations about sharing this post due to the disappointing short stature of the bread, (and therefore rather lackluster photos); but after tasting the bread, I concluded that looks can be deceiving, as the flavor and texture were spot-on.
100% Whole Wheat Anadama Bread
yield: 1 loaf, about 14-18 slices
adapted from this recipe
Ingredients:
1/2 cup water
1/4 cup cornmeal
2 Tbsp canola oil
1/2 cup unsulphured molasses
1 (0.25 oz) package active dry yeast
1/2 cup warm water (110°F)
2 cups whole wheat flour
1 cup white whole wheat flour
1 tsp salt
canola oil cooking spray
NOTE: Bread made with whole wheat flour needs a little more love (in the form of kneading) and time (in the form of rising) than bread made with white flour.
Directions:
In a small saucepan set over medium-low heat, combine 1/2 cup water and cornmeal; whisk continuously until it starts to thicken, about 30-60 seconds. Reduce heat to low and whisk in canola oil and molasses. Set aside to cool.
In a small bowl, scatter yeast over 1/2 cup warm (110°F) water. Let sit until foamy; about 10 minutes.
In the bowl of a stand mixer, (or a large mixing bowl), combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add the whole wheat flour and the salt; mix well with paddle attachment (or a wooden spoon if using a mixing bowl). Add the white whole wheat flour, 1/2 cup at a time, stirring well after each addition. Once the dough has pulled together, switch to the dough hook attachment and knead on low speed until smooth and elastic, about 15 minutes. Alternatively, you can turn the dough out onto a lightly floured surface and knead it with your hands.
Preheat oven to 375°F.
Lightly coat a large bowl (I use the bowl of my stand mixer) with cooking spray, place the dough in the bowl and turn to coat. Cover and put in a warm place to rise until doubled in volume, about 1 to 1 1/2 hours (I like to place the bread on top of the heating oven).
Place dough on a clean work surface and roll out into a rectangle (about 12 x 7 inches). Starting with a short end, fold the dough into thirds. Pinch seams closed. Place the loaf in a lightly greased 9 x 5 inch loaf pan. Cover and let rise until doubled in volume, about 1 to 1 1/2 hours.
Bake for about 28-30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Turn loaf out onto a wire rack and let cool before slicing and serving.
Store bread in the refrigerator, wrapped tightly in plastic wrap and sealed in a zip-top plastic bag.
27 COMMENTS BREAKFAST/BAKED GOODS
Chocolate Chip Banana Pancakes for One (aka feeding my hibernation mentality)
BY LAUREN, ON FEBRUARY 2ND, 2011
As the snow turned to sleet this morning, I was more than content to burrow farther under the flannel sheets and down-filled comforter… beyond happy that the school at which I work announced today’s cancellation yesterday afternoon. After a few luxurious minutes of snoozing, I got up around 7-which is considered sleeping in for me-and pitter pattered around the apartment until my stomach alerted me that it was used to being fed an hour earlier.
I can’t imagine a better way to spend my snow day morning than sitting down in front of this welcoming sight:
As is evidenced in the following photos, I’m not the only one whose hibernation instinct has been kicked into high gear.
Here is how Shelby spent the morning:
Roxie’s new obsession is to crawl underneath the throw blanket on the bed, (strategically placed there to keep her from shedding all over our duvet cover – oh well), and sleeping for hours on end.
There she is!
I don’t think she’s very happy with me in this picture.
As the pets napped, I enjoyed a pancake breakfast for one.
I don’t often crave pancakes, rendering the rare occasions that I make them extra special.
These pancakes are my new favorite recipe. The whole wheat pastry flour is not at all detectable; in fact, these pancakes are perfectly light and fluffy.
The batter is sweetened with a touch of unrefined sugar, speckled with grain-sweetened chocolate chips, and topped with banana slices before being flipped on the griddle.
Cooking the pancakes over moderate heat allows them to develop a crisp golden brown “crust” while remaining soft on the inside.
The only addition that would have put these pancakes over the top is peanut butter.
Maybe I’ll have to make them again this weekend?!
Chocolate Chip Banana Pancakes for One
makes 4 pancakes… all for you ;)
Ingredients:
1/2 cup whole wheat pastry flour
1 1/2 tsp evaporated cane juice
1/2 tsp baking powder
1/4 tsp baking soda
tiny pinch of salt
1 egg white
1/2 cup low fat buttermilk
1 Tbsp grain sweetened chocolate chips
1 banana, sliced, divided
canola oil cooking spray
pure maple syrup, preferably grade B
Directions:
In a medium mixing bowl, whisk together the flour through salt.
In a large mixing bowl, whisk together the egg white and buttermilk.
Stir dry ingredients into the wet just until moistened. Fold in chocolate chips. Set aside to rest.
Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
When hot, spoon the batter into the skillet by the 1/4 cupful. Evenly distribute most of the banana slices on top of the pancakes, reserving a few slices for garnish.
When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
Flip pancakes and let cook for another minute or so, or until golden brown.
Serve with the remaining banana slices and maple syrup.
35 COMMENTS BREAKFAST/BAKED GOODS
Super Bowl Recipe Round-Up
BY LAUREN, ON JANUARY 31ST, 2011
Fact:
I don’t love football.
[image credit]
Fact:
I love preparing football-watching food for John and I to enjoy while we he watches the game.
Here’s a round-up of some Super Bowl snacks, meals, and desserts that are sure to please both Steelers and Packers fans alike next weekend.
Let’s kick things off with some snacks:
Caramelized Onion & Yogurt Dip
Creamy, a bit sweet, and perfect when served with crunchy pita chips or crisp crudite.
Cinnamon & Sugar Roasted Mixed Nuts
Crunchy, sweet, and a bit salty… these nuts are highly addictive!
Peanut Butter & Chocolate Chip Cheesecake Dip
Clearly a dessert dip, this is best served at room temperature with sliced apples, cinnamon & sugar pita chips, or a big spoon ;).
Next up, chili! Ubiquitous football-watching food, for sure.
Fiery Red Chili
This spicy chili has just enough meat in it to satisfy any carnivore, but a hefty dose of beans keeps it healthy.
White Chicken Chili
Different, yes. Delicious? Absolutely! This white chicken chili takes a little bit of time to prepare, but the creamy end result is so worth it.
If you’re less than thrilled with the idea of a slow-cooking dish, how about some quick-to-make chili cheese fries?
Chili Cheese Fries
I used leftover chili for these beauties, but you could use canned chili in a pinch.
Another classic Super Bowl offering is pizza. And calzones. Which are basically pizzas rolled up into their own crust.
Eggplant Parm Pizza
Eggplant Parmesan. Pizza. What’s not to love?
Jalapeno Ranch BBQ Chicken Pizza
One of John’s favorites. Barbecue chicken meets pizza in the Southwest.
Potato Pesto Pizza
One of my favorites! Who knew thinly sliced potatoes could be such a delicious pizza topping?
Southwestern Pizza
There are quite a few toppings on this pizza, so a couple of slices are all you will need to feel satisfied. That being said, I won’t judge if you go for a third ;).
Buffalo Chicken Calzones
If you’re a fan of wings, you will LOVE these!
Taco Calzones with Avocado Cream
This Italian-Mexican hybrid is one of my all-time favorite creations. And let’s be honest… avocados make everything better.
What’s a Super Bowl party without something sweet to accompany the fourth quarter?
Cookies & Cream Cheesecake Bars
A lightened version of what is rapidly becoming a classic. These cheesecake bars – which are packed with cookie bits – are absolutely delectable.
Peanut Butter Chocolate Chip Cookie Bars
Like peanut butter chocolate chip cookies. Only better. Thick, rich & mouthwatering.
Happy Super Bowl eating!
25 COMMENTS UNCATEGORIZED
Apple Crisp Truffles
BY LAUREN, ON JANUARY 27TH, 2011
I really enjoyed my Maple Apple Crisp, and found myself yearning for the sweet apples and nutty topping well after the baking dish was empty. Sure, I could have made another batch, but I thought it would be fun to take the flavors of the apple crisp and turn them into bite-sized treats.
I used my recipe for Pecan Pumpkin Pie Bites as a base for these Apple Crisp Truffles, and followed the same principle of pulsing together dried fruit, nuts, a bit of fruit puree, and some spice.
It never ceases to amaze me how naturally sweet dried fruit is. Medjool dates are a longtime absolute favorite of mine, and unsweetened dried apple rings clock in at a close second place.
These little bites truly do encompass the flavors of apple crisp and really are sweet enough to satiate a dessert craving!
If there are any moms or dads reading, I bet your kids would love these as much as you are sure to. You can make the truffles even smaller for little mouths, or you can form the mixture into bars for a more traditional shape.
I know I will be making another batch of these truffles soon, and I urge you to try them as well!
Apple Crisp Truffles
yields 6-8 truffles
Ingredients:
heaping 1/4 cup chopped soft Medjool dates (about 3 pitted dates)
heaping 1/4 cup finely chopped dried apple rings, preferably unsweetened & unsulfured (about 4 full rings)
1/3 cup raw pecan or walnut pieces
1 Tbsp unsweetened applesauce
1/2 tsp apple pie spice
1/4 cup finely chopped raw pecans or walnuts
Directions:
Place chopped dates and dried apples into the bowl of a food processor, and process until they form a chunky paste, about 20-30 seconds.
Place 1/3 cup pecan pieces into the food processor bowl along with the dried fruit paste, and process until mixed, about 10-20 seconds.
Add the applesauce and apple pie spice to the mixture. Process until incorporated, about 10-20 seconds. Remove mixture from food processor.
Form 6-8 small balls out of the mixture by rolling them between your palms. Set aside.
Place the 1/4 cup finely chopped pecans onto a cutting board or plate and roll the balls around in the nuts until fully coated.
Once again, roll the balls between your palms so that the nuts adhere and create a “crust”.
Store in the refrigerator.
39 COMMENTS DESSERTS, SNACKS
Orange Creamsicle Ice Cream [Vegan]
BY LAUREN, ON JANUARY 26TH, 2011
The blogosphere seems to have been bitten by the creamsicle bug.
Jessica kicked things off with these wholesome Whole Wheat Creamsicle Muffins; Angela bestowed upon us her healthy Flu Buster Clementine Creamsicle Smoothie; and Ashley presented her version of Angela’s creation with a tempting Orange Coconut Creamsicle.
Determined to come up with my own creamsicle-inspired treat, I set out to create a vegan orange vanilla ice cream.
I browsed through my trusty dairy-free ice cream cookbook The Vegan Scoop and found a recipe for orange ice cream using soy milk, soy creamer, orange zest, and freshly squeezed orange juice. I used Wheeler’s recipe as a starting point, but subbed in unsweetened vanilla almond milk for the soy products, added extra vanilla in the form of vanilla bean paste, and poured in a splash of vodka.
Wait… vodka? Let me explain.
If you’ve made homemade ice cream or frozen yogurt, you are probably aware that it can be difficult to scoop once fully frozen. In an attempt to keep this frustration from occurring, I turned to the technique of adding in a bit of flavorless vodka to the ice cream base. Since alcohol does not freeze, adding it to ice cream before churning should theoretically yield a softer end result… which is to say easier to scoop.
Oh, and you can’t taste the vodka, I promise!
My ice cream was still somewhat hard straight from the freezer, but it was noticeably softer than others I’ve made… which is impressive given the negligible amount of fat in this recipe.
I initially hesitated to call this ice cream, as it is more icy than the traditional creamy frozen dessert. I’d describe the consistency as somewhere between sorbet and ice cream.
As for the taste, this citrus-scented and vanilla bean-speckled ice cream is quite refreshing. I wouldn’t say the flavor is a spot-on replica of an orange creamsicle, but it is reminiscent of the classic treat.
Have you ever tried homemade ice cream with almond milk? Please share links if you have!
Vegan Orange Creamsicle Ice Cream
adapted liberally from Wheeler Del Torro’s The Vegan Scoop
Ingredients:
3 cups unsweetened vanilla almond milk, divided (Trader Joe’s carries a super creamy version)
2 Tbsp arrowroot powder
2 Tbsp freshly grated orange zest
1 cup freshly squeezed orange juice (from about 4 medium-sized oranges)
3/4 cup evaporated cane juice (I might reduce this to 1/2 cup next time – the ice cream is very sweet)
1 1/2 Tbsp vanilla bean paste or pure vanilla extract
1 Tbsp vodka, optional (I picked up this trick for keeping the ice cream softer from David Lebovitz)
Directions:
In a small bowl, whisk together 1/4 cup almond milk and arrowroot powder; set aside.
In a medium saucepan over medium heat, combine the remaining 2 3/4 cup almond milk, orange zest, orange juice, and evaporated cane juice. Bring mixture to a gentle boil, stirring often; remove from heat, and immediately whisk in the almond milk/arrowroot mixture. Mixture will thicken noticeably. Whisk in the vanilla bean paste or extract and vodka (if using).
Pour thickened ice cream base into a large bowl and refrigerate until completely chilled, at least 2-3 hours. Freeze according to ice cream manufacturer’s instructions. Serve immediately as soft serve or chill in the freezer until “ripened” (hardened).
13 COMMENTS DESSERTS
Tofu Egg Salad
BY LAUREN, ON JANUARY 24TH, 2011
I know that many of you have resolved to eat less meat in the new year, and I thought Meatless Monday would be an apropos day of the week to share this vegetarian recipe with you (*read on for the vegan version).
Perfectly cooked (and easy to peel!) hard-boiled eggs – along with baked tofu – are folded into a creamy Greek yogurt-based dressing in this Tofu Egg Salad.
A bit of light canola oil mayonnaise adds richness, a touch of coarse ground mustard lends a flavor punch, a splash of white white vinegar adds a nice acidic bite, and some sliced green onions give the dressing a welcomed freshness.
I prefer this salad at room temperature rather than chilled, as I think the flavors are more pronounced. That being said, you obviously don’t want to keep a dish containing yogurt, eggs, and mayonnaise out of the fridge for too long. I like to let the prepared salad sit on the counter, covered, for about 30 minutes before digging in.
My favorite way to enjoy this salad is scooped up with a couple of tasty crackers (pictured here are Back to Nature Multigrain Flax Flatbread Crackers). The soft salad just begs for a crunchy accompaniment, but is equally delicious if served on top of fresh greens or sandwiched between two slices of hearty whole wheat bread.
*You can easily make this recipe vegan by omitting the hard-boiled eggs, doubling the amount of tofu, and subbing in extra canola oil mayo (Spectrum makes an eggless version) for the yogurt.
I’m curious: are you trying to eat less meat?
Tofu Egg Salad
serves 1
Ingredients:
2 large eggs, preferably organic
Kosher salt
1 slab marinated and baked tofu (I used 1/2 serving of Trader Joe’s Organic Baked Tofu – savory flavor)
2-3 Tbsp plain Greek yogurt, 0% or 2%
2-3 tsp light canola oil mayonnaise, such as Spectrum
1/4 tsp white wine vinegar
1/2 tsp coarse ground mustard
1 Tbsp thinly sliced green onion
freshly ground black pepper
Directions:
Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered & off of the heat, for 15 minutes.
Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
Chop tofu into bite-sized pieces and set aside.
In a small bowl, stir together the yogurt, mayonnaise, vinegar, mustard, and green onion. Season to taste with salt and pepper.
When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog – Shelby loves egg yolks and they are great for dog’s coats).
Gently mash the eggs, and then fold them, as well as the tofu, into the yogurt-mayo mixture.
Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers (such as Back to Nature).
*Vegan Tofu Salad
Ingredients:
1 piece baked tofu (such as 1 serving of Trader Joe’s Organic Baked Tofu – savory flavor)
3 1/2 Tbsp light canola oil [vegan] mayonnaise, such as Spectrum
1/4 tsp white wine vinegar
1/2 tsp coarse ground mustard
1 Tbsp thinly sliced green onion
Kosher salt and freshly ground black pepper
Directions:
Chop tofu into bite-sized pieces and set aside.
In a small bowl, stir together the canola mayonnaise, vinegar, mustard, and green onion. Season to taste with salt and pepper.
Fold the tofu into the mayo mixture.
Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers (such as Back to Nature).
23 COMMENTS MAIN COURSES, SIDE DISHES/ACCOMPANIMENTS
5th Recipe for PB & Co.
BY LAUREN, ON JANUARY 23RD, 2011
I just finished photographing my fifth – and final – recipe for the PB & Co. All-Star Recipe Blog… and thought I’d share a photo with you!
Oh. Yeah.
15 COMMENTS UNCATEGORIZED
Peanut Butter & Co. All-Star Recipe Blog](https://www.healthyfoodforliving.com/wp-content/uploads/2021/09/IMG_84002-500x375-1.jpg)
![Orange Creamsicle Ice Cream [Vegan]](https://www.healthyfoodforliving.com/wp-content/uploads/2021/09/Orange-Creamsicle-Ice-Cream-Vegan.jpg "Orange Creamsicle Ice Cream [Vegan]")
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