Tomato Risotto Recipe

Tomato Risotto Recipe:

Ingredients:

1 796 ml can diced tomatoes with liquid

4 tbsp butter

1 onion, finely chopped

1 3/4 cups arborio rice

5 cups vegetable broth

1 19 oz can chick peas, rinsed and drained

1/2 cup finely grate Parmesan cheese

salt & pepper to taste

Directions:

1. Melt the butter in a large frying pan and cook the onion for about 5 minutes until it starts to soften. Add can of tomatoes. Cook stirring occasionally, for about 10 minutes. Meanwhile bring vegetable broth to a boil in another pot.

2. Add the rice to the tomatoes and stir to coat, then add a ladle full of the broth and stir gently until absorbed. Repeat, adding a ladle full of broth at a time, until the broth is absorbed and the rice is tender and creamy.

3. Stir in the peas and grated Parmesan. Allow a few minutes for the peas to heat before serving.

 

January 18th, 2015 · No Comments

Vegan Banana Coconut Chocolate Muffins

Vegan Banana Coconut Chocolate Muffins

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Ingredients:

1/2 cup coconut oil melted

2 cups whole wheat flour

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 cup coconut sugar

1/4 cup hemp hearts

1/4 cup coconut milk

1/4 cup coca powder

1 tbs chia seeds in 3 tbs water

5 ripe bananas

1/2 cups unsweetened shredded coconut

1/2 cup vegan chocolate chips

Directions;

Preheat oven at 350 degrees Fahrenheit. Spray or line muffin tin.

Mix the sugar, bananas, coconut oil, coconut milk and chia mixture together.

Mix all other ingredients together.

Add wet ingredients and stir well.

Scope 1/3 cup of muffin mixture into each muffin cup. Bake for 20-25 minutes or until toothpick can be removed clean.

Make 12 muffins & 6 mini muffins

 

December 28th, 2014 · No Comments

20 Questions; Zola’s 3rd Birthday Q & A

A couple years ago I found this idea on pinterest and thought it was a fabulous idea! So starting at age 3, I have been asking Parker these 20 questions every year on his birthday. This is Zola’s first Q & A. I am going to assemble an album for each of them.

Here is this year’s answers and photo that will join them in Zola’s Birthday Q + A book that will take many years to complete.  I just love this idea and think it will be so much fun to look back over the years to see how her answers change.

So without further ado here are the 20 questions answered by Zola

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1. What is your favorite color? Pink
2. What is your favorite toy? Sophia the first
3. What is your favorite fruit? Orange
4. What is your favorite tv show? Strawberry Shortcake
5. What is your favorite thing to eat for lunch?  mac & cheese
6. What is your favorite outfit? red dress
7. What is your favorite game? Cariboo A Magical Treasure Hunt
8. What is your favorite snack? popcorn or pickles
9. What is your favorite animal? zebra
10. What is your favorite song? Reading Revival by Will Stroet (she actually said Will, the library song)

11. What is your favorite book? Tinkerbell
12. Who is your best friend? Parker and Mabel
13. What is your favorite cereal? Cheerios
14. What is your favorite thing to do outside? Play basketball with Parker
15. What is your favorite drink? Chocolate milk
16. What is your favorite holiday? Easter
17. What do you like to take to bed with you at night? Zola Bear
18. What is your favorite thing to eat for breakfast? Cheerios and raisins with milk
19. What do you want for dinner on your birthday? Cake
20. What do you want to be when you grow up? A doctor

Ok, so this should have been posted in October. I’m a bit behind but better late than never, right? Maybe I’ll get to finishing her 1st year scrap book at some point too.

December 20th, 2014 · No Comments

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September 30th, 2014 · No Comments

Vegan Banana Coconut Muffins

Banana-Cranberry-Muffins

Recently my husband discovered he has a sensitivity to egg and corn. I’ve been slowly converting all my recipes to exclude egg and corn products.  This past weekend we had some friends come to visit that are vegans and I took the opportunity to convert my famous banana coconut muffins to meet the dietary needs of not just my husband but our friends as well. They turned out amazing and we’re a big hit. So much so that I had to make a second batch!

Here’s the recipe. I hope you enjoy them as much as we do.

Vegan Banana Coconut Muffins

½ cup coconut oil

½ cup apple sauce

1/3 cup coconut milk

5 mashed bananas

2 cups whole wheat flour

1 tsp baking soda

½ tsp baking powder

1 cup coconut sugar

1/3 cup hemp hearts

½ cup crushed walnuts

1 cup frozen cranberries

½ cup unsweetened shredded coconut

1 tbs chia seeds in 3 tbs of water

Directions:

Mix 1 tbs chia seeds in 3 tbs of water and set aside for 5 mins

Mix all the wet ingredients together, except the coconut milk. Add the chia seeds. Set aside.

Mix all the dry together, add the cranberries last and stir until covered.

Mix dry & wet together. Add the coconut milk and mix well.

Scope into lined or greased or silicon muffin tin, bake at 350 for 20-25 mins.

 

Alternatives:

Add ½ cup of white chocolate chips (my fav! adds a great sweet taste with the cranberries)

Or

Remove cranberries and add ½ cup of chocolate chips

 

September 15th, 2014 · No Comments