Sarah-Lyn's profile page
Recipes
Pizza Quinoa Casserole
By Sarah-Lyn
Rinse quinoa well and combine with water in a small pot over high heat
- 1 C uncooked quinoa cooked in 2 C water or about 3 1/2 C cooked quinoa
- 1 6oz can tomato paste
- 3-4 large cloves garlic, finely minced, grated or pressed
- 1/2 small onion, finely chopped
- 2 tbsp water
- 2 tbsp good quality extra virgin olive oil
- 1 tsp oregano
- 1/2 tsp fennel seed
- 1 tsp marjoram
- 1 tsp basil
- 1 tbsp dried parsley
- 1/4 tsp sugar
- 3/4 – 1 tsp sea salt
- dash black pepper
- 3 tbsp nutritional yeast(optional)
- 1/2 C mozzarella cheese, to top(optional)
Blueberry Cake
By Sarah-Lyn
Blueberry Cake Recipe: Preheat oven to 350 degrees F (177 degrees C)
- Streusel Topping:
- 1/3 cup (45 grams) all purpose flour
- 1/3 cup (65 grams) granulated white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (56 grams) cold unsalted butter, cut into pieces
- Cake Batter:
- 1 cup (130 grams) all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/3 cup (80 ml) milk
- 2 cups fresh blueberries
Gingersnaps
By Sarah-Lyn
Gingersnaps: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and ...
- Garnish:
- /4 cup (170 grams) unsalted butter, room temperature
- 1/2 cup (105 grams) dark brown sugar
- 1/2 cup (100 grams) white granulated sugar
- 1/4 cup (60 ml) unsulphured molasses
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 cups (260 grams) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 cup (200 grams) granulated white sugar or coarse white or brown sugar
- (for covering the cookie balls before baking)
Candied-Hazelnut Cupcakes
By Sarah-Lyn
Made with ground almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving o...
- 1/2 cup whole unblanched almonds, toasted
- 1/2 cup hazelnuts, toasted and skinned
- 3/4 cup all-purpose flour
- 3/4 cup cake flour (not self-rising), sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup firmly packed dark-brown sugar
- 3/4 cup milk
- 4 large egg whites
- Dark Chocolate Frosting
- Caramel-Dipped Hazelnuts
Crispy French Toast
By Sarah-Lyn
In a shallow dish, combine the egg substitute, milk, orange juice, vanilla and nutmeg
- 1/2 cup egg substitute
- 1/2 cup fat-free milk
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- Dash ground nutmeg
- 12 slices day-old French bread (3/4 inch thick)
- 1-1/2 cups crushed cornflakes
Tofu "Egg" Salad Sandwich
By Sarah-Lyn
1. Prep veggies, dry and cube your tofu - toss in large bowl
- vegan, makes 4-5 sandwiches
- 18 ounces firm or extra firm tofu, squeezed dry with paper towel/diced into cubes
- 1/2 cup vegan mayo, aka Vegenaise
- 1/3 cup Dijon mustard (I like classic Grey Poupon)
- 1 tsp celery seed
- 1/2 tsp garlic powder
- 1/4 tsp cayenne powder
- 1 tsp turmeric
- 1/2 tsp black pepper - fine
- 1 tsp maple syrup
- 1 cup chopped scallions (add in a bit of celery for extra crunch - or your own fave veggies)
- 2-3 Tbsp nutritional yeast (optional)
- 2 Tbsp apple cider vinegar (optional)
easy thai coconut soup
By Sarah-Lyn
From: Cupcakes and Kale
- serves 3-4
- 1 tbsp vegetable oil
- 2 tbsp fresh ginger, minced
- 1 big clove of garlic, minced {about 1 tbsp}
- 2-3 heaping tbsp thai green curry paste
- 2 cups vegetable broth
- 1 cup winter squash, peeled, seeded & cubed {i used butternut}
- 1 cup coconut milk
- 1 lime, juiced
- 2-3 tbsp tamari
- fresh spinach & green onions for serving
Chocolate-Mint Cupcakes
By Sarah-Lyn
A fresh burst of mint greets your taste buds when you bite into one of these enchanting cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 3/4 cup warm water
- 1 teaspoon pure peppermint extract
- Mint Buttercream
- Chocolate-Mint Leaves, for garnish
Mediterranean Breakfast Pitas
By Sarah-Lyn
In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 mi...
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped onion
- 1 cup egg substitute
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 small tomato, chopped
- 1/2 cup torn fresh baby spinach
- 1-1/2 teaspoons minced fresh basil
- 2 whole pita breads
- 2 tablespoons crumbled feta cheese
Chocolate Chunk Toffee Cookies
By Sarah-Lyn
In a medium bowl, mix together the quinoa flakes, rolled oats, and baking soda
- 1/2 stick of butter or butter substitute, softened
- 3/4 cup quinoa flakes
- 3/4 cup certified gluten free rolled oats
- 1/2 cup pulverized rolled oats or oat flour (I like the texture better this way, but you can use rolled oats here too)
- 1 1/4 cup peanut butter
- 1 1/2 teaspoons of baking soda
- 2 eggs
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 1/2 cup gluten free toffee, crushed
- 8 oz. bittersweet chocolate, chopped coarsely