the two Ls

the two Ls

Saturday, October 15, 2016

My Favourite Flower Salad

I first made this salad from a recipe developed by Angela Liddon of  Oh She Glows fame. Props to our famous Canadian vegan cook! It was her version of a salad that she had purchased at Whole Foods. I made Angela's recipe the first time but then made some minor adaptations of my own. My version uses more sunflower seeds & fewer currants because I found the salad too sweet & I like to have an extra boost of protein. I also halved it & renamed it. It's an adaptable recipe, so try it out & add your own twist.

1 head broccoli
1/2 head cauliflower
1&1/4 cups shredded carrots
 1/2 cup sunflower seeds
1/4 cup currants
1/4 cups raisins
1/4 cup parsley
3 tablespoons lemon juice
1/4 teaspoon salt
black pepper

I use my 7 cup Cuisinart food processor for this recipe.
Using the grater attachment, shred a large carrot & place in a large bowl.
Remove the flowers from a head of broccoli & place in the food processor, fitted with chopping blade. Chop until fine & place in the bowl with the carrots.
Remove the flowers from 1/4 head of cauliflower. Process until fine. Place them in the bowl with the other veggies. Repeat for the remaining 1/4 head.
Remove the leaves from a small bunch of parsley. Process until fine. Add to bowl.
Add the sunflower seeds, currants, raisins, lemon juice, salt & pepper.
Stir until everything is well mixed. Salad will keep, in the fridge for several days.
I love having this salad on hand. It goes with everything & is delicious on it's own for a quick snack.

Thursday, October 13, 2016

vegan corn muffins for 2

Vegan Corn Muffins for two

I found this  wonderful, quickie recipe online at The Minimalist Baker. They are light and fluffy. I used a mini muffin pan so rather than 2 larger muffins I made 12 tiny ones (more muffin top, yum!)

Heat stove to 350.

*1 small flax egg (1/2 TB flax meal and 1 1/2 TB water)
*1/4 cup plus 3 TB plain unsweetened almond milk +1 tsp apple cider vinegar
*1/4 tsp baking soda
*2 TB vegan butter melted
*1/4 sucanat or whatever dry sugar you have
* 1TB unsweetened applesauce

*1/4 cup plus 3 TB fine yellow cornmeal
*1/4 cup plus 3TB whole wheat flour
*pinch salt

Mix flax egg and set aside
Mix almond milk and vinegar and let sit for a couple minutes. Then add baking soda.
Melt butter (I melted in the microwave) and then whisk in sugar. Add applesauce. Whisk again.
Add butter mixture to almond milk. Whisk. Then add flax egg. Whisk to blend.

In separate bowl spoon together dry ingredients.
Fold the wet ingredients into the dry. Slowly. Just mix well enough to moisten.

Lightly grease your choice of muffin pan. And then pour in your cornmeal mixture.
Bake large muffins for 25-28 minutes. My mini muffins took 15 minutes.