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Recipes
Best Brunch Muffins
By devogirl
Nutrition Facts Calories 166, Protein (gm) 3, Carbohydrate (gm) 25, Fat, total (gm) 6, Cholesterol (mg) 42, Saturat
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/3 cup butter, melted
- 1 teaspoon vanilla
- 1 1/2 cups fresh or frozen blueberries, rinsed, drained, and patted dry
- Melted butter
- Coarse sugar or granulated sugar
The Mothership Tomato Salad
By devogirl
This is an incredible tomato salad but there are two things to remember if you want to wow your guests with somethi...
- 2 1/4 pounds mixed ripe tomatoes, different shapes and colors
- Sea salt and freshly ground black pepper
- A good pinch dried oregano
- Red wine or balsamic vinegar
- Extra-virgin olive oil
- 1 clove garlic, peeled and grated
- 1 fresh red chile, seeded and chopped
Sun Dried Tomato Basil Hummus
By devogirl
Accompaniments: whole wheat pita chips, carrots, cherry tomatoes, cucumbers, peppers, of celery
- 1/4 Cup Oil Packed Sun Dried Tomatoes, drained
- 1/2 Cup Fresh Basil, packed
- 1 Small Garlic Clove
- 1 15 oz Can Garbanzo Beans
- 2 Tbsp Tahini
- 2 Tbsp Lemon Juice
- 1/2 Tsp Kosher Salt
- 1/2 Cup Olive Oil
- Accompaniments: whole wheat pita chips, carrots, cherry tomatoes, cucumbers, peppers, of celery. Can also be used as a spread on sandwiches
Wee Granola
By devogirl
Crunchy and sweet, granola is the perfect breakfast treat or snack to keep in your purse for when you and your l...
- 2 cups rolled oats (make sure not to use the 1 minute oats)
- 1/2 cup sliced almonds
- 1/2 cup cashews, chopped
- 1/2 cup sunflower seeds
- 1/2 cup raisins and/or currants
- 1/4 cup dried cherries (you could also use dried blueberries)
- 2 tablespoons wheat germ
- 1/2 teaspoon cinnamon
- 1/2 cup honey
- 1/2 cup vegetable or canola oil
- whole, rice, soy, almond or low fat milk
Ultra-Easy Vegetarian Pot Pie
By devogirl
You Can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying mea...
- 2 Tbs. cornstarch
- 1 1/3 cups prepared vegan creamy potato-leek soup
- 1/2 tsp. dried crushed rosemary
- 1/4 tsp. ground cumin
- 2 10-oz. pkg. frozen mixed vegetables, thawed and drained
- 1 sheet vegan puff pastry, from 17.3-oz pkg., thawed
Toasted Tomato Sandwich
By devogirl
toast top enjoy
- Whole Wheat bread
- tomato
- mayonaise or miracle whip
Rice Salad with Chicken, Orange and Nuts
By devogirl
1. Pare one of the oranges thinly, removing only the rind, not the white pith
- cup vinaigrette:
- 3 large oranges
- 1 lb cooked cicken, diced
- 3 Tbsp chopped fresh chives
- 3/4 c almond or cashew, toasted
- Mixed salad leaves to serve
- 1 cup long grain rice
- 2 tsp Dijon mustard
- 1/2 tsp fine sugar
- (3 Tbsp wine vinegar and 6 Tbsp olive oil)
Glazed Pumpkin Biscuits
By devogirl
These biscuits are a delicious way to use up leftover canned pumpkin
- 1 c white whole-wheat flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- pinch of salt
- 2 tbsp light brown sugar (optional)
- 1/4 c canned pure pumpkin
- 1/2 c nondairy milk
- Basic Glaze (pg.62)
Indian-Spiced Chicken & Asparagus
By devogirl
This easy chicken-and-asparagus sauté is boldly seasoned with aromatic cumin and fennel; the seeds are toasted in ...
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons fennel seeds
- 1 pound chicken tenders, cut into bite-size chunks
- 3/4 teaspoon salt, divided
- 2 tablespoons canola oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small fresh chile, seeded and minced
- 1 tablespoon minced fresh ginger
- 1 1/2 bunches asparagus (about 1 1/2 pounds), woody ends trimmed, cut into 1-inch pieces
- 1/2 cup “lite” coconut milk (see Tip)
- 1/2 cup chopped fresh cilantro