Sarah-Lyn's profile page
Recipes
Banana Chocolate Cake
By Sarah-Lyn
This light-as-air chocolate cake from our Test Kitchen has a yummy banana flavor
- 1/3 cup butter, softened
- Sugar substitute equivalent to 3/4 cup sugar
- 1/3 cup packed brown sugar
- 2 eggs
- 1/2 cup water
- 2 teaspoons vanilla extract
- 1-1/3 cups all-purpose flour
- 1/2 cup nonfat dry milk powder
- 3 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 medium ripe bananas, mashed
- 3/4 teaspoon confectioners' sugar
Blood Orange Spinach Salad
By Sarah-Lyn
1. In a small bowl, combine shallots and vinegar
- 2 Tbsp. finely chopped shallots
- 2 Tbsp. balsamic vinegar
- zest of one orange
- 1/3 cup freshly squeezed blood orange juice (squeeze the zested orange)
- 2 medium blood oranges, peeled & segmented
- 3 Tbsp. extra-virgin olive oil
- salt & freshly ground pepper, to taste
- 3 cups fresh baby spinach (5 ounce bag)
- 2 Tbsp. pine nuts, toasted
- 4 ounces gorgonzola or blue cheese
Raw Chocolate Coconut Cupcakes with Avocado Frosting
By Sarah-Lyn
Pulse the macadamia nuts, pecans, and walnuts in a food processor until crumbly
- Frosting:
- Makes 4 Cupcakes
- 1/2 cup macadamia nuts
- 1/2 cup pecans
- 1/2 cup walnuts
- 4 large Medjool dates, pitted
- 2 Tablespoons cocoa powder
- 2 Tablespoons raw agave syrup
- a tiny pinch of sea salt
- 2 Tablespoons unsweetened dried coconut flakes, divided
- 1 avocado, pitted
- 2 Tablespoons cocoa powder
- 2 Tablespoons raw agave syrup
Butternut Squash, Apple, and Cranberry Gratin
By Sarah-Lyn
Directions Preheat the oven to 350°F
- 8 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature
- 3 pounds butternut squash, peeled, halved, seeded, and diced into 1-inch cubes
- 3 sweet-tart apples that will keep their shape after baking, peeled, cored, and diced into 1/2-inch cubes
- 1 1/3 cups dried cranberries
- 1/4 cup finely chopped flat-leaf parsley
- 1/2 teaspoon finely chopped fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 heaping cup plain flour
Lemon Broccoli with Garlic
By Sarah-Lyn
“This easy recipe is a great way to use up leftover broccoli
- 1 large bunch broccoli, cut into florets
- 1/2 cup Crisco® Light Olive Oil or Canola Oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Creamy spaghetti with grilled vegetables
By Sarah-Lyn
Begin by coating the asparagus and mushrooms in the veg oil, chilli flakes, rosemary and salt and pepper
- 1 package whole wheat spaghetti
- 1 bunch asparagus, trimmed and cut into thirds
- 1 cup sliced button mushrooms
- 1 tsp vegetable oil
- 1 tsp chopped rosemary
- 1/2 tsp chilli flakes
- salt and pepper
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, diced
- 1/4 cup white wine
- 1/2 cup Tofutti vegan cream cheese
- 1/2 pint cherry tomatoes, cut into halves
- starchy pasta water
Chili Cheese Bean & Rice Burgers
By Sarah-Lyn
To Make Chili Cheese Bean & Rice Burgers: Preheat oven to 385
- 1 cup cooked brown rice
- 1 can navy beans {drained and rinsed}
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/4 – 1/2 tsp mexican chili powder {depending on spice scale}
- dash of italian seasoning
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
Citrus Chocolate Cupcakes
By Sarah-Lyn
In a small bowl, beat the orange juice, water, oil, vinegar and vanilla
- 1/2 cup orange juice
- 1/3 cup water
- 3 tablespoons canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup miniature semisweet chocolate chips
- 1-1/2 teaspoons confectioners' sugar
Thai-Inspired Chickpea Salad
By Sarah-Lyn
In a dry skillet, toast the coconut just until it becomes fragrant and starts to turn off-white
- 1/2 ounce dried, unsweetened coconut (1/4 cup)
- 2 tablespoons peeled and coarsely chopped ginger
- 2 green onions
- 1 teaspoon mellow white miso
- 1/2 cup vegetable broth
- 1 tablespoon vegan sugar or agave nectar
- 1/4 teaspoon tamarind concentrate (or omit and add extra lime juice)
- 1 teaspoon soy sauce
- 3 cups cooked chickpeas (or canned, drained and rinsed)
- 2 teaspoons fresh lime juice
- 1/2 red bell pepper, seeded and diced
- 1 small jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
- 1/2 cup peeled and diced cucumber
- 1 rib celery, diced
- 1/2 cup fresh pineapple, cubed
- salt to taste
- toasted cashews (optional)
Watermelon Sherbet Smoothies
By Sarah-Lyn
These fast-to-fix smoothies have become a summertime tradition for my sons
- 3 cups cubed seedless watermelon
- 1 cup crushed ice
- 1 cup watermelon, raspberry or lime sherbet
- 4 teaspoons lime juice
- 2 teaspoons miniature semisweet chocolate chips