264. margarita cupcakes.

Its was my dear friend, carrie’s birthday earlier this week and I have plans to see her tonight, and nobody loves margaritas more than she does!
I made her these once years ago, and she always raves about them, so I thought it would be fun to surprise her with a birthday treat!
You can find the recipe in Vegan Cupcakes take over the world. They are definitely a crowd pleaser! They are a light cake with hints of lime and tequila. It has a thin coat of lime icing with the edges dipped in sprinkles to look like margarita salt. Yum!

251. chocolate zuchinni bread.

This recipe, my friends is THE only zuchinni bread recipe you need.
I’ve attempted zuchinni brownies, chocolate zuchinni muffins, zuchinni bread, and these harvest muffins. Itwas by far the best recipe yet! Oh, i also learned that zuchinni is actually spelled zucchini. oops. Oh well.

This recipe is the best, but it also has the most white flower, sugar and oil than any of the other recipes. So I guess its better I discovered it later in the season. But it makes two loaves, so really, its not THAT bad when you divide it up among the two.

2 C flour
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
4 1/2 teaspoons egg replacer, mixed with 6T water.
2 t vanilla
1/2 C tofutti sour cream
3 C grated zucchini
3/4 C vegan chocolate chips

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and egg replacer until combined and slightly fluffy, 1-2 minutes.

Add vanilla and tofutti sour cream and mix until combined.

Add the flour mixture to the batter and stir just until combined. Add chocolate chips and zucchini and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.
Bake in your preheated 350 degree oven for 45-50 minutes. Keep an eye on it though! You may have to adjust cooking time.
Let it cool on a rack for 5-10 minutes and then remove from pans.

250. tortilla soup.


My second attempt at making tortilla soup! This one was just as big of a hit as the first one. This recipe was great because it came together in no time and used up a bunch of the produce we had in the house. I got a CSA box this week and it had a bunch of bell peppers in it, and I just harvested four from my garden as well. We had some leftover cilantro, green onions and avocado from the tacos we made earlier in the week. Oh, and we were able to use up some of that zuchinni that my neighbor brought over as well! (Plan to make another zuchinni bread with the rest of it tomorrow!)

The recipe can be found here Yum! .

 

249. strawberry banana popsicles.

Took another stab at making popsicles with the zoku maker…Good stuff!

247. grilled tofu tacos.

In honor of labor day, we had some friends over in the afternoon for lunch and I made these grilled tacos with avocado cream and cabbage slaw, and grilled corn. They were excellent! We love to bbq, but never really know what to grill other than veggie burgers or pizza.  So this was great to add to the list. We made a little taco bar with all the ingredients and everyone mixed and matched to their liking. A fun way to say bid farwell to summer. Although, we may be making these again in our future!

241. summertime popsicles.

Last week I picked up one of those Zoku popsicle makers. I had a gift card to sur la table sitting in my wallet for the last five years or so, and happened to be near one, and saw this and thought that milo would really enjoy it. If you are not familiar with them, you put it in the freezer for 24 hours, make your popsicle mix from fresh ingredients, pour it in  and in 10 minutes or so you have frozen popsicles. Milo was so excited when I showed it to him and asked every morning if we could make popsicles. He talked all about making green ones, so that is what we made first. I was a little skeptical, because the green comes from honeydew, not my most favorite thing to eat, but they turned out really great. These are a mix of honeydew, lime juice, sugar, (not very much I might add)  water and basil. They were really easy to make and froze nicely. We ate them out on the back patio enjoying these last days of summer….

228. blueberry muffins.


In ANOTHER attempt to use up even MORE blueberries ( I bought some and then the next day got some in a CSA box…ooops!) I baked some muffins! I did an adaption of the berry muffins from one of my favorite cookbooks – Yellow Rose Recipes.

1 cup whole wheat pastry flour
1 1/2 cup white flour
2T egg replacer powder
2 T ground flax
2 tspn baking powder
1 1/2 cup almond milk
1/2 cup sugar
1/4 cup applesauce
2 T canola oil
1 tspn vanilla
1 cup blueberries

Topping
2 T brown sugar
2 T flour
1/2 tspn cinnamon
1 T earth balance

Preheat oven to 400 degrees. Spray your muffin tins.
Sift together the flour, egg replacer, baking powder and flax. In another bowl whisk together the almond milk, sugar, apple sauce, oil and vanilla. Add wet to dry and m ix well. Gently stir in blueberries.

Divide batter into 12 muffins. Prepare your struesel topping and top each muffin with some. Bake 20 minutes.

227. blueberry banana oatmeal waffles.

In an effort to use up some blueberries, I made these waffles to freeze and have on hand for the weekends.

Recipe is adapted from Vegan With a Vengeance.

1 cup plus 2 T flour
2 tspn baking powder
1 tspn baking soda
1 1/4 tspn cinnamon
1 cup quick cooking oats
2 T ground flax seed
1 ripe medium size banana
1 1/2 cup almond milk
3 T agave (or maple syrup)
2 T vegetable oil
1 cup blueberries

Preheat your waffle iron according to its directions.

Sift together flour, baking powder, baking soda, cinnamon and flax. Add the oatmeal and toss together.

In the vitamix, or blender, add the banana, almond milk, agave and oil. Add the wet ingredients to the dry and mix until combined. Gently stir in the blueberries.

Make your waffles in your waffle iron. Top with extra blueberries and bananas and enjoy!

226. rainy day.

It was a rainy dreary monday, so we brightened our day by putting on rainboots and jumping in puddles!

225. lambs farm.

Today I made time to do something new with my little guy. I took him to lamb’s farm. We had never been, and now that we live in the north burbs –  it wasn’t all that far away from us. We spent the afternoon chasing chickens, cuddling goats, riding the carasouel and playing mini golf. The weather couldn’t have been beat either! Good day for sure.

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