September | 2013 | My Foodie Call

Monthly Archives: September 2013
- Healthy Cookie Dough Bites
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 30th
  Cookie dough bites.
  
  These things taste absolutely sinful.
  
  But are not.
  
  Egg-free. Dairy-free.
  
  Here’s how it goes…
  
  Gather this stuff.
  
  Dump your oats and cashews.
  
  Grind to a powder.
  
  Add your sweetener.
  
  Pulse to a ball-like dough.
  
  Pulse in your chocolate chips.
  
  After chilling your dough in the freezer, roll it baby!
  
  They multiplied.
  
  Cookie Dough Bites
  - 1 cup raw cashews
  - 1/2 cup rolled oats
  - 2 Tablespoons maple syrup
  - 3 Tablespoons honey
  - 1 teaspoon vanilla
  - 1/3 cup dark chocolate chips (I use Ghirardelli 60% dark chocolate chips)
  1. Add cashews and oats to your food processor. Process until you get a flour-like consistency.
  2. Add maple syrup, honey, vanilla. Pulse (not process) a few times until it forms a ball of dough.
  3. Add chocolate chips. Pulse a few times until they are mixed throughout.
  4. Place food processor bowl in the freezer for about 10-15 minutes so that your dough will be easier to roll, otherwise it will stick to your palms.
  5. Use a small spoon to scoop out the dough. Roll into a ball in the palm of your hands.
  That’s good stuff. Might want to hide these from everyone….
  Posted in Desserts | Tagged chocolate chip, dessert, vegan
- Slow Cooker Vegan Autumn Chili
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 29th
  Warm, slow cooker meals. mmmmm…
  
  Love a good comfort meal. Especially this vegan meal with pumpkin and sweet potato. This one was going down.
  
  Look how easy…
  
  Chop your onions like so.
  
  Do the same with your red pepper.
  
  Stir up your spices and minced garlic.
  
  Chop those sweet potatoes.
  
  Combine your tomatoes and beans.
  
  1 cup of pumpkin. Sweet.
  
  The magic after 8 hours.
  
  Slow cooker sweet potato vegetarian chili
  
  Ingredients
  - 1 red onion, finely chopped
  - 1 red pepper, diced
  - 4 garlic cloves, minced
  - 2 tablespoon chili powder
  - 1 tablespoon ground cumin
  - 2 teaspoons unsweetened cocoa powder
  - 1/4 teaspoon ground cinnamon
  - 1 teaspoon kosher salt
  - 1/4 teaspoon black pepper
  - 2 14 ounce cans fire-roasted tomatoes
  - 1 cup veggie broth
  - 2 tablespoons honey
  - 1 15.5-ounce can black beans, drained and rinsed
  - 1 15.5-ounce can dark kidney beans, drained and rinsed
  - 1 medium sweet potato, cut into small pieces
  - 1 cup pumpkin
  Directions
  1. In a slow cooker, combine the onion, red pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper.
  2. Combine the tomatoes (and their liquid), beans, sweet potato, pumpkin and 1 cup veggie broth. Add to slow cooker.
  3. Cover and cook until the potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
  Add some crusty bread and call it a meal.
  Posted in Meatless mealtime | Tagged pumpkin, sweet potato, vegan
- Garbanzo, apple, and relish? Surprisingly it works.
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 28th
  Eating a plant-based diet can sometimes be difficult. Often times you find yourself resorting to the same foods time and time again. There are only so many ways to eat beans so sometimes you need to look outside of your bean burrito box.
  
  This next recipe is with garbanzo beans. Not such a shocking ingredient, but it works well with the relish. The “pickle” flavor reminds you of a deli, without the luncheon meat. Hooray for that.
  
  I think this would be great on a bed of mixed greens or as I have done, on a flatbread wrap.
  
  Check it out.
  
  Make your salad.
  
  Grab your flatbread. Grainy and seedy, of course.
  
  Add romaine.
  
  Stuff it.
  
  Wrap and slice.
  
  Gather:
  - 1 (15 ounce) can garbanzo beans, rinsed and drained
  - 1 small organic apple, chopped
  - 1/4 cup chopped celery
  - 2 oz bag of chopped pecans
  - 2 tablespoons relish
  - 1 tablespoon chopped red onion
  - 2 teaspoons dried dill
  - juice of 1 large lemon
  - Salt and pepper to taste
  Pulse the garbanzo beans in a food processor until chunky, but not mashed. Transfer to a medium bowl and add apple, celery, pecans, relish, red onion, dill and lemon juice. Stir until well combined. Season with salt and pepper. Refrigerate until ready to serve.
  
  Looks like this.
  
  Love the combination of unexpected flavors in this salad.
  
  These hold up well and taste even better on day 2.
  Posted in Meatless mealtime
- Make friends with….Sriracha Sauce
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 27th
  They should call this Special Sauce. It’s just so dang special that it makes everything it comes in contact with that much better.
  
  Pseudo-name “Rooster Sauce”.
  
  The base of this wonder sauce is chili peppers.
  
  Afraid? Don’t be.
  
  It really is not like Frank’s or Cholula or any other hot sauce that scares you. With the addition of garlic and vinegar? It has insane flavor and adds to most anything.
  
  “Why bother? Lets just “stick to my ranch” and call it a day…”
  
  Nah. Let’s not.
  
  “Why do you need to care about a chili pepper sauce?”
  
  Well, chili peppers have capsaicin. Shown to increase metabolism and have fantastic health benefits for your arteries and heart health.
  
  “I can’t do spicy foods?”
  
  I used to hate spicy stuff. Now that rooster bottle is on full grocery list rotation in the My Foodie Call household.
  
  Are you a rookie-spicy-foodie?
  
  Start your Sriracha love with these baby steps…
  
  Add to:
  - Scrambled eggs (Instead of ketchup…kethup has too much sugar anyhow)
  - Your omelette (Instead of cheese. Slash the fat and calories and boost your metabolism. Bam.)
  - pizza (Skip the pepperoni (bleck!) and add Sriracha to your cheese pizza)
  - Marinara sauce (Add a dash for an unexpected kick to your sauce)
  - Salad dressing (mix in a teaspoon. Again, slashing calories and a burst of flavor)
  Once you get addicted to Sriracha (and I am convinced you will), I am guessing it will be a staple in your household like it is in mine!
  Posted in Make friends with...
- Small changes…Make your own peanut butter
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 26th
  
  Making peanut butter is a lot easier than people realize. So super easy. One ingredient. Peanuts! You really shouldn’t be buying peanut butter with that added stuff when you can make it like this.
  
  Start like this.
  
  Dump them in your bowl.
  
  Process.
  
  It should start to crumble. This is after one minute.
  
  This is at 3 minutes.
  
  At this point I usually stop the food processor and scrape down the sides or dislodge any hardened nut butter from under the blade.
  
  This took 5 minutes. You could keep going if you want it extra drippy.
  
  Where my peanut butter went.
  
  Daughter wanted waffle with peanut butter. Oops, no peanut butter. Mama foodie call polished it off. Time to make some. 5 minutes. Done. Made it that fast. There are so many great variations of this as well. I have done chocolate peanut butter, maple cinnamon, pumpkin, various almond butters….
  
  So fun to experiment!
  
  Posted in Random stuff, Small changes
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