Pineapple Upside-Down Mug-Cake For Two

Pineapple Upside-Down Mug-Cake For Two

I made another recipe for little cakes!

4 Tbsp All purpose flour 
2 Tbsp Brown Sugar  (White sugar or maple syrup will work too) 
1/4 tsp Baking Soda
Salt a pinch 
Mix wet ingredients
Oil 2 Tbsp (Any flavorless oil will do)
2 Tbsp Soy Milk
2 Tbsp Crushed Pineapple
2 Tbsp Pineapple Juice
1 tsp White Vinegar

Topping (goes in bottom of mug):
2 Tbsp brown sugar
2 tsp vegan margarine
Pineapple slices, save the liquid

For the topping: Spray two mugs or ramekins with non-stick cooking spray.  Put 1 Tbsp brown sugar into each mug.  Add 1 tsp of margarine to each mug.  

Cook in the microwave until melted and bubbly.  Add a few pineapple slices to each mug.

For cake batter: 

In a small bowl, add in flour, sugar, baking soda and salt.  

In another bowl mix together, oil, soy milk, crushed pineapple, 

pineapple juice, and white vinegar.   

Add the dry ingredients to the wet ingredients and mix with a fork until smooth.

Pour batter into mugs.  

Cook in the microwave on high power for  30 seconds at a time 
(for a total of 2 1/2 minutes). 

Insert a toothpick into the center.  

If it comes out clean, it's done.  

If not, add another 30 seconds.   

 Loosen sides with a knife and invert onto a saucer.  

Let the sauce drain down the sides of the cakes.

Serve Warm or Cold and Enjoy!

Vegan Pumpkin Spice Cake For Two!

Argh!  Another day and I want something sweet!  We've been doing great not eating sweets and we're both still dropping weight.  But, sometimes you just gotta splurge and have fun!

I've been wanting to try another 'Mug Cake' (something that I can make that won't leave us with cake for 3 or 4 days.  I didn't want to blow our calorie count for the week, so I created this 'Vegan Pumpkin Spice Cake for Two' recipe!  Hmm, what do you do with the left-over pumpkin and coconut milk?  Make soup!  See my Easy Pumpkin Curry Soup Recipe for directions!

Vegan Pumpkin Spice Cake For Two!

3 Tbsp Flour

1/8 tsp Baking Soda

1/8 tsp Ground Ginger

1/4 tsp Ground Cinnamon

1/8 tsp Ground Cloves

2 Tbsp Sugar

Mix together dry ingredients.

3 Tbsp Pumpkin Puree (I used canned)
2 Tbsp Light Coconut Milk (or Soy Milk)
1 T Oil
1/4 tsp Cider Vinegar
Mix together then add to dry ingredients.

This was the dry and wet ingredients for the double batch (see below)

This was for the Double Batch (see below)

Spray mugs or ramekins with cooking spray and divide into even servings.

Cook in the microwave for 1 minute.  Turn 1/4 turn, then cook another 30 seconds. Add another 30 seconds if there is still wet mixture on a tooth pick or if you make a Double Recipe. Done!

Top with this awesome topping if you want it sweet and can afford the calories. ;)

1 Tbsp Light Corn Syrup

1 Tbsp White Sugar

1 tsp veggie margarine

1/2 teaspoon Cinnamon

1 Tbsp Chopped Walnuts

Put in the microwave for 20 seconds to melt margarine.  Stir and spoon on top of warm cakes.

Serves 2!

I managed to make a double batch of this recipe too.  You can see from this picture that a single batch does not make for a very thick piece of cake!   I thought the cakes were too much of a tease. LOL  I'm sure the calorie count is way over what I needed for the day, but it's a splurge and we enjoyed it!  I also did two workouts today. ;)

Awesome Chocolate Mug-Cake

We checked out the Bakery Section at the Grocery Store this morning to see what they had for dessert.  We didn't buy anything, because we didn't want to have enough cake left over for four days.  

Plus, it would blow our calorie count for the week.

I remembered that I had seen some Mug-Cakes on Pinterest so I looked up the recipe.  

I made this one (http://goo.gl/T9XJO) to "test it out" before a special occasion. It's awesome!  I would have this any-day over a store bought cake.  It's moist and very chocolaty!  

Hmmm, I think I might have to make 8 or 9 of them for my birthday next month! LOL 

Awesome Chocolate Mug Cake 

(For Two!)

3 Tbsp All purpose flour

3 Tbsp White sugar 

2 Tbsp Cocoa powder 

1/4 tsp Baking Soda 

Pinch of Salt

3 Tbsp Oil 

3 Tbsp Soy Milk 

1/4 tsp Vanilla extract 

2 tsp Chocolate chips (optional)

In a bowl, whisk flour, sugar, cocoa powder, salt and baking soda.
Add oil, soy milk, vanilla extract and mix well with a fork until there are no lumps and the batter is smooth.
Stir in chocolate chips.
Divided the batter into 2 small mugs or ramekins. (It's called Mug Cake, but I used ramekins.)

Microwave on high for 1 minute.  Insert a toothpick in the center to see if it comes out clean.  Cook an additional 20 to 30 seconds if needed.  If you like it gooey, pull it out now.
Serve warm - No Frosting Needed!

Cakes before cooking: 

After Cooking 1 minute 20 seconds in the Microwave:

Falafel Salad with Sesame/Lime Tahini Dressing

We just had a salad this evening with:
Coleslaw mix
Chopped Baby Spinach
Halved Cherub Tomatoes
Lime Tahini Dressing (You can use lemon or lime to make the dressing.)
and Falafel Balls
The dressing was the same used in this recipe: http://slowmyroll.blogspot.com/2012/05/chickpea-tahini-stirfry.html

In a small bowl, add:

2 Tablespoons Sesame Tahini

2 or 3 small cloves garlic

Juice from 1 small lime

Mix together.  It will become very thick.  

Slowly add water until it gets thin like salad dressing.

White Bean and Veggie Salad with Creamy Cashew-Mustard-Italian Dressing

White Bean and Veggie Salad with Creamy Cashew-Mustard-Italian Dressing

Creamy Cashew Nut Butter Dressing with Garlic, Lime and Italian Seasoning

2 Tablespoons Cashew Nut Butter

1 Large Clove Garlic, crushed

Juice squeezed from 2 Key-limes

1 or 2 Teaspoons dry Italian Seasoning

2-4 Teaspoons Spicy Brown Mustard (depends on how spicy/'mustardy' you want it)

Stir with a fork, then start adding cold water little by little, until you reach the desired thickness for your dressing.

Chop your favorite crunchy veggie into a bowl and mix.  I started with:

1 Cucumber

1 Red Bell Pepper

2 or 3 Cups Packaged Coleslaw Mix

2 or 3 Cups Chopped Baby Spinach

Add Chopped Snap Peas, Halved Cherub Tomatoes and one can of drained, Great White Northern Beans.

Mix and put in pretty serving bowls.  Cover with Dressing and enjoy!

Eggless Whole Wheat Fluffy Waffles - Vegan!

No eggs, no dairy, higher in protein than some waffles and the calories are not that bad if you just have two squares.  This is a Sunday morning treat for me!

1 C Whole Wheat Flour
1/4 cup Flax Meal (I grind my own in a coffee grinder).
1/2 C Oatmeal
1 Scoop EAS Soy Protein Powder
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 1/2 Cup Soy Milk

Mix all dry ingredients in a medium size bowl.  Add soy milk and mix to remove any lumps.  Cook immediately in a waffle iron sprayed with cooking spray.  
The batter will thicken as it sits.  Thin with a little bit of water if needed.  
Makes 10 squares (2 each per serving).
Note: My container of Soy Protein measures 3 tablespoons per scoop (the scooper that comes in the container).  But, the calorie count is the same as added here (170 calories per scoop).  Our family traditionally enjoys pancakes and waffles with peanut butter and syrup.  We normally use 100% maple syrup.  Yummy!
Whole-Grain Goodness!

Leftover waffles will keep in the refrigerator for 3 or 4 days.  You can also freeze them and toast them later for a quick snack!

I entered this recipe into my SparkPeople Recipe Box and this is what it shows for nutrients (197 calories for two squares):

  

My crappy little waffle iron.  It works great!  You would never know that one-day earlier it was a goopy-gummy mess after one of my recipes refused to let me open the lid! Note: Don't use too much protein powder! LOL

No-Bake Chocolate Oatmeal Cookie Balls

Wow, I made these cookie balls and they turned out great the first try!  I also had all of the ingredients in my pantry.  I used almond butter this time and they turned out awesome!

Mix together:

1 cup old-fashioned oatmeal
1/2 cup flax meal (I grind my own flax meal in a coffee grinder)
1 cup sweetened coconut flakes
1/2 cup peanut or almond butter
1/2 cup dairy-free chocolate chips (optional)
1/3 cup honey
2 tsp vanilla

In a medium bowl, mix together all ingredients.  I used a fork to smash the wet ingredients into the dry ingredients.  Use your hands to compress it and mix thoroughly.  Roll into balls and chill in the refrigerator.  I made the balls kind of large.  This recipe made 13 balls.  You can make them smaller if you want.

Spicy Tomato Snap Pea Salad with Corn

Oops, I keep forgetting to come here to make updates!
Here is another great high fiber salad to make if you don't have lettuce, coleslaw mix or spinach.

Spicy Tomato Snap Pea Salad with Corn

3 Fresh large Roma Tomatoes, Chopped (or 2 cups Cherub Tomatoes, sliced in half)
1 cup or more Fresh Sugar Snap Peas, chopped
1 ear Corn on The Cob, cut off of ear (or about 1 cup canned corn, drained and rinsed)
1 Small Sweet Onion (or purple onion, or 2 Green Onions, chopped)
Fresh Cilantro
1 T Veganaise Mayo
2 T White Wine Vinegar
1 T Sugar (yes, I use the real thing.)
Salt & Pepper or Lemon Pepper (Optional)
2 teaspoons Sambal - Chili Garlic Sauce (Optional)
Other Veggies that would work with this salad: Green, Red, or Orange Bell Peppers, Jicama,

Add the chopped veggies to a serving bowl.  Mix the Veganaise with the Vinegar and Sugar.  Add salt and pepper or lemon pepper to taste.  If you want to spice it up, add cheyene pepper or Chili Garlic Sauce.  I did this when I served it with Asian Veggie Spring Rolls.  Pour over salad, add fresh Cilantro and enjoy!  Makes 2 side dish servings or one meal.

Crunchy & Yummy!

Chickpea Tahini Stir-Fry

Chickpea Tahini Stir-Fry

This is a filling, creamy, garlicky dish that is sure to satisfy!  You can choose whatever veggies you like for this dish.  Bell peppers, cauliflower, tomatoes, Brussels sprouts, spinach or carrots would also be good.  You can also add some chili-garlic sauce or cayenne pepper to add some heat to it.

Stirfry Onion, broccoli, chopped kale until cooked to desired consistency.  I like it still crunchy.  Add 1 can of chickpeas.

In a small bowl, add:

2 Tablespoons Sesame Tahini

2 or 3 small cloves garlic

Juice from 1 small lime

Mix together.  It will become very thick.  

Slowly add water until it gets thin like salad dressing.

Add about 1 cup of coleslaw mix and 1/2 cup chopped snap peas to each serving bowl.  You can also use fresh chopped spinach as the raw base.

Top the raw salad with the stirfry mix, then add dressing.  Enjoy!

Spicy Peanut Sauce on Veggie Stir-Fry

The great thing about this recipe is that it mixes cooked veggies with raw veggies.  I try to mix raw greens into our daily menu whenever possible.
In a saute pan, cook mushrooms, onions, broccoli and bell pepper.

Chop cilantro, fresh snap peas and organic baby spinach.

Put several cups of chopped spinach into each serving bowl.  Add chopped snap peas.

Make Peanut Sauce in a small bowl.

(I never measure ingredients exactly...)

About 1/2 cup peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon or more Sambal (chile garlic sauce)

2 tablespoons sugar

1 or 2 cloves garlic

2 tablespoons grated fresh ginger

This is great as a dressing on a salad or stir-fry, or a dipping sauce for veggie spring rolls.

Layer stir-fry veggies on top of raw veggies and top with peanut sauce, fresh tomatoes and cilantro.

Fajita Collard Green Wraps

Another Mexican boca burger dish, but with a different flavor!  You can make these in a whole wheat tortilla too.  Both ways taste great.

Fajita Collard Green Wraps

Spray frying pan with cooking spray and saute mushrooms, onions, broccoli, peppers and boca burger.  You can see from the look of this dish that I don't "cook the veggies to death".  They can all be eaten raw so I just saute them so they are still a little crunchy.  I also used vidalia onions (they are sweeter than regular yellow onions and not as hot). 

Wash collard green leaves and take out thick center stem.  You can leave the stem in if you want one large leaf wrap.  But, unless you cook it longer, the stem may be tough to eat.

Place on plate in microwave with a few tablespoons of water.  Cook for a few minutes until wilted and soft.

Add a few tablespoons of 'Claudes' Fajita spice (see in photo above) to the boca burger mix.

Spread one 100 calorie pack of guacomole onto two pieces of collard greens. Add tomato and cilantro.  Add stir-fry mixture and roll up.

Put extra filling on side and top with any extra tomatoes.

Put salsa and cilantro on top and enjoy!

The calorie count is low on these.  100 calories for the Boca burger and 100 calories for the guacamole.  The rest of the ingredients have minimal calories and lots of nutrients.