Autumn Muesli Mix

A friend of mine once told me that while on a cruise for her honeymoon, all she ate for breakfast was muesli. So, recently when I was on my honeymoon cruise and saw muesli at the breakfast buffet, I decided to try it. I quickly realized why she loved it, and I was determined to try making it when I got home! I think it’s best when it’s allowed to soak for an ample amount of time. Some people even soak their muesli overnight. What’s more, there’s some evidence to suggest that the nutrients in oats are more easily digested if they are soaked first. However, this muesli is delicious dry, or eaten like cereal with freshly poured milk.

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Autumn Muesli Mix

Ingredients

  • 6 cups rolled oats
  • 1 1/2 cups chopped pecan pieces
  • 1 1/2 cups chopped dried cranberries
  • 1 1/2 cups chopped dried banana
  • 1/2 cup sunflower seed kernels
  • 1/4 cup brown sugar (optional)
  • 1 tbsp pumpkin pie spice

Directions:

Preheat oven to 350F.

Spread oats and pecans over two cookie sheets or glass baking dishes. Cook for about 30 minutes, stirring or shaking every 10 min or so. When the oats and nuts begin to smell fragrant they are about ready to come out of the oven.

While oat mixture is baking, mix remaining ingredients in a large bowl.

After removing oat mixture from the oven, allow it to cool. When oat mixture is cool enough to handle, add to the bowl and toss to combine.

Store in an airtight container (such as a 2 quart mason jar). 5 to 30 minutes before eating (according to your tastes), add soy or almond milk and allow muesli to soak. I add at least enough to cover the top of the muesli.

Makes about 10 cups.

Cranberry Pumpkin Cake Cookies

Cranberry Pumpkin Cake Cookies

 

  • 6 tablespoons vegan butter, softened

  • 1/2 cup packed brown sugar

  • 1/4 cup sugar

  • 3/4 cup canned pumpkin

  • 1/4 teaspoon vanilla extract

  • 3/4 cup all-purpose flour

  • 1/2 cup quick-cooking oats

  • 1/4 cup whole wheat flour

  • 1/2 teaspoon baking soda

  • 1 tbs pumpkin pie spice

  • 1/8 teaspoon salt

  • 1/4 cup dried cranberries

  • 5 twisted honey wheat pretzel sticks, broken in half

  1. Preheat oven to 350.

  2. In a large bowl, cream the butter and sugars until light and fluffy.

  3. Beat in the pumpkin and vanilla.

  4. Combine the all-purpose flour, oats, whole wheat flour, baking soda, salt, and pumpkin pie spice. Gradually add to creamed mixture.

  5. Fold in cranberries.

  6. Drop by 1/4 cupfuls 2 inches apart onto a baking sheet coated with cooking spray.

  7. Bake at 350° for 20-22 minutes.

  8. Remove and insert half a pretzel stick into each cake to create a “stem”.

Potato & Mushroom Potpie – Slow Cooker Recipe

ImageI love slow cooker recipes. Especially when they don’t require a ton of prep work. I love throwing ingredients in my slow cooker in the morning and coming home at the end of the day to a delicious meal. This meal does require a couple of minutes of work about 25 minutes before you’re ready to eat, but nothing too strenuous. And this recipe is a great sub for chicken potpie.

Ingredients:

  • 8 ounces baby bella mushrooms
  • 2 cups baby carrots
  • 4 tsp minced garlic *
  • 2/3 cup flour
  • 1 tsp dried thyme leaf or 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 ½ tsp salt
  • ¼ teaspoon pepper
  • 40 oz bag honey gold potatoes or fingerling potatoes
  • 1 TBS olive oil
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/3 cup unsweetened soy-milk
  • Package of 8 reduced fat crescent rolls

Halve mushrooms, larger baby carrots and potatoes.

Combine mushrooms, carrots, garlic, 1/3 cup flour, thyme, bay leaf, 1 tsp salt, ¼ tsp pepper and 1 cup water in a 4 to 6 quart slow cooker. Mix to combine.

* Not a garlic fan? Garlic can be replaced with 1 medium onion as shown below.

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Top with halved potatoes.

Drizzle olive oil over potatoes.

Cover and cook 7 to 8 hours on low.

Twenty five minutes before serving preheat oven according to crescent roll package directions.

Divide sheet of crescent rolls into four large rectangles (two triangles together). Using two baking sheets, lay two rectangles on each sheet. Cook according to time listed on package (typically around 10 minutes)

Once the crescent rolls are in the oven, add frozen peas, green beans, 1/3 cup flour, ½ tsp salt and 1/3 cup soy-milk to the slow cooker. Stir to combine. At this time potatoes can be broken up. I like to slice and slightly mash a few before serving.

Replace lid until heated through (about 10 minutes).

Divide into four bowls. Place 1 rectangle (2 triangles) of crescent roll over each bowl.

Enjoy!

Cilantro Potato Tacos

One of my go-to recipes when I was eating a standard American diet was tacos. They were easy to make and delicious. What they were not was healthy. Not long after switching to plant based eating I decided that I wasn’t ready to give up my tacos, and my Cilantro Potato Tacos recipe was created.

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Servings: 8   Serving Size: 1 Taco
Calories: 165 • Fat: 2.7 g • Carb: 31 g • Fiber: 3 g • Protein: 5 g • Sugar: 3 g • Sodium: 230 mg

WW Old Points: 3 pts • WW Points+: 4 pts

Ingredients:

2 medium potatoes

1 cup white rice

½ a red onion

5 sweet mini bell peppers or 1 red bell pepper

1 bunch cilantro

1 cup spinach

1 tomato

3 tbsp taco seasoning

¼ cup water

8 tortillas (I used Azteca flour tortillas- 2 WW+ points per tortilla)

Directions:

Dice the onion, pepper, and tomato and set aside.

Chop the cilantro and spinach and set aside.

Prepare rice according to package instructions.

While rice is cooking chop potato into bite sized pieces. Place in a pot and cover with water. Bring to a boil cook until cooked through but not mushy. When done strain and return to pot. Sprinkle with taco seasoning. Add ¼ cup water and simmer over low for 2-3 minutes stirring gently to allow the seasoning to blend with the potatoes.

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To keep your taco at 4 WW+ points add 1/8 cup rice and ¼ cup potatoes to each taco and add as many veggies as you like.

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To turn this from a plant based meal into a more savory vegan meal, saute the potatoes in olive oil instead of boiling them or add a little vegan sour cream or cheese.

Enjoy!

Homemade Taco Seasoning

When I was growing up, shopping for taco ingredients always included grabbing a pack of taco seasoning.  A few months ago I was making tacos when I discovered I had forgotten the all important ingredient: taco seasoning! My husband grew up eating tacos made without seasoning, so he didn’t view this as a big deal. For me however, tacos are not tacos without taco seasoning! I was determined we would have seasoned tacos for dinner without another trip to the store. I searched online for taco seasoning recipes and combined what I found to come up with this recipe.  I haven’t bought taco seasoning since.

1 tbsp chili powder

½ tsp garlic powder

¼ tsp onion powder

¼ tsp dried oregano

½ tsp paprika

1 ½ tsp ground cumin

1/2  tsp salt

½ tsp cornstarch

1 tsp black pepper

¼ tsp cayenne pepper

Mix all ingredients together and store in an air tight container. 3 tbsp = one packet of taco seasoning. Not sure how to use taco seasoning to create plant based tacos? Check back soon for our first plant based taco recipe!