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Recipes
Potato-Green Bean Salad with Lemon and Basil
By Sarah-Lyn
Scrub potatoes well and cut into bite-size pieces
- 24 ounces (680 g) small new potatoes
- 8 ounces (240 g) raw green beans
- 1/4 cup (10 g) basil leaves, packed
- 1 tablespoon lemon juice, freshly squeezed
- 1-2 garlic cloves, peeled
- 2 teaspoons light-colored miso (or salt to taste)
- 1-2 tablespoons water
- 1/2 red bell pepper, sliced
- additional lemon juice, salt, and freshly ground black pepper to taste
Cherry-Walnut Banana Bread
By Sarah-Lyn
Preheat the oven to 350 F
- 3 over-ripe bananas
- 2 tbsp. lemon juice
- 4 ounces unsweetened apple sauce
- 1/2 cup dark sugar (brown sugar, if you have it; I used demerara sugar)
- 2 cups whole wheat flour
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup dried cherries (optional, though leaving them out will require a name change)
- 1/2 cup chopped walnuts (ditto)
Strawberry Ice cream
By Sarah-Lyn
1. Place berries and 1/2 cup of the sugar in a food processor and process until desired smoothness is reached (I le...
- 4 cups fresh strawberries, washed and hulled
- 1 1/2 cups sugar, divided
- 2 cups plain or vanilla soy milk, divided
- 3 tbsp arrowroot
- 1 can full fat coconut milk, left in a cool place (the fridge for a few hours)
- soy creamer (or more soy milk)
- 2 tsp vanilla extract (the real stuff)
Green Smoothie
By Sarah-Lyn
Blend milk and greens for 15 seconds - 1 minute (depending on your blender) on high
- 2 cups nondairy milk
- 1 frozen banana (remove the peel, cut into 1-inch slices, and freeze in a plastic bag overnight)
- 1 cup of frozen berries (strawberries, blueberries, raspberries, and/or blackberries, etc)
- 1 scoop rice protein powder (soy or hemp work well)
- Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup. As you become used to the taste, you can increase to 1 - 2 cups or try other greens like kale, chard, or collards.
Cinnamon Swirl Muffins
By Sarah-Lyn
Preheat oven to 350F. Spray muffin tin with non-stick spray
- 1 cup unbleached flour
- 1 cup whole wheat flour (I used white whole wheat)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons ground flax seeds
- 1/3 cup soy yogurt
- 2/3 cup orange juice
- 1/2 cup soy milk (or other non-dairy milk)
- 1 teaspoon vanilla extract
- 1/2 cup agave nectar
- 4 tablespoons sugar (substitute agave nectar if you dare)
- 1 teaspoon cinnamon
Peanut Butter Banana Bread
By Sarah-Lyn
Bananas and chunky peanut butter complement each other in this quick bread, which bakes to a beautiful golden brown
- 1/2 cup butter, softened
- 3/4 cup chunky peanut butter
- 1 cup sugar
- 2 eggs
- 1 cup mashed ripe banana (about 2 medium)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Cranberry and Orange Relish
By Sarah-Lyn
1.In a saucepan, over medium heat, melt the butter
- 2 tablespoons unsalted butter
- 2 tablespoons grated fresh ginger
- 1/2 cup dark brown sugar
- 1 cup orange juice
- 16 ounces cranberries (fresh or frozen)
- 1/2 to 3/4 cup orange marmalade
- 1/2 teaspoon black pepper
- 2 tablespoons minced fresh cilantro (optional)
Easy Curry-Scrambled Tofu
By Sarah-Lyn
Tofu can be either crumbled or cubed
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 8 ounces mushrooms, trimmed and sliced
- 2 cloves garlic, minced or pressed
- 14 ounces extra-firm tofu, drained, dried off, and cubed or crumbled
- 1 teaspoon good curry powder (or more, to taste)
- 1/8 teaspoon ground red pepper (or to taste)
- 1/4 cup vegetable broth
- 1 teaspoon salt (or to taste)
- 1 tablespoon nutritional yeast
- pinch black salt (kala namak), optional
QUINOA SALAD WITH BLACK BEANS
By Sarah-Lyn
Combine the mango, red pepper, scallions, and cilantro in a mixing bowl
- 1 mango, peeled and diced small
- 1 red pepper, seeded and diced as small as you can get it
- 1 cup chopped scallions
- 1 cup chopped fresh cilantro
- 2 tablespoons red wine vinegar
- 2 tablespoons grapeseed oil
- 1/4 teaspoon salt
- 2 cups cooked quinoa, cooled
- 1 1/2 cups black beans, drained and rinsed (a 15-ounce can)
- A few leaves of lettuce for plating
Blueberry-Banana Bread
By Sarah-Lyn
Preheat oven to 350F. Spray or wipe a 9x5-inch loaf pan with oil (I used a silicon loaf pan)
- 3 large over-ripe bananas
- 2 tablespoons lemon juice
- 1/3 cup (80 ml) vanilla soymilk (or apple sauce)
- 1/2 cup (120 ml) agave nectar
- 2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) blueberries