81. apricot coconut energy bars.

I’ve had my eye on these apricot coconut energy bars from shutterbean for ages. Finally got around to making them. I was kind of nervous because they were pretty greasy once I put everything all together, but once they firmed up, they were just fine. I was a little short on apricots, but they still are ok.

Thanks for another great recipe tracy!

Here’s what I did:

1/2 cup cashews
1 cup dried apricots
1 cup shredded coconut
1/3 cup rolled oats
2 tablespoons agave syrup
2 tablespoons coconut oil, melted
3 tablespoons flax seeds

Line a 8 inch baking pan with parchment paper, set aside. Place cashews in vitamix and process until nuts are evenly chopped, set aside. Put dried apricots in the food processor and process for 3-4 minutes to finely chop. Add coconut, oats, agave syrup, coconut oil, and flax seed.  Process until mixture comes together. Add the chopped cashews and pulse until well combined.

Put the apricot coconut mixture in the parchment lined baking pan and firmly press into pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even rectangles. Bars will last up to one month if stored in an air tight container in the fridge.

80. pinwheels.


I found a tutorial here to make little paper pinwheels. These were suprisingly simple! I just glued them to straws and glued a button in the middle of them. I will definitely keep them handy for some cupcake-worthy occasion in the future.

79. fudge popsicles

Before we left for work/school this morning, Milo and I quickly made these fudge popsicles from Smitten Kitchen; only we veganized them. They were so so good! They tasted like creamy fudgey goodness.

Makes 4 standard-sized popsicles (3 ounces each)

2 tablespoons vegan chocolate chips
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cups soymilk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon earth balance

In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes and 10 Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.

78. rice bag plushie

Another creation from Meet me at Mike’s, this little rice bag was super easy to make, using the patterns from the book, my scrap fabric and a pair of djs old pants.

77. irish soda bread.

Happy st. patrick’s day. I’m not irish, nor am I drinker. But I love me some Irish Soda bread. So I made some.

I used the recipe found here.

1 cup soy milk
1 T. apple cider vinegar
2 ¼ flour
2 T. sugar
2 t. baking powder
heaping ¼ t. baking soda
½ t. salt
½ cup raisins

Preheat oven to 350°.
Add the vinegar to the milk and set aside to ‘curdle’. Mix all the dry ingredients together in a large bowl. Mixing the raisins into the flour coats them and keeps them from clumping all together in one place in the dough. When the oven is ready add the wet to the dry and mix just until everything comes together into a dough. Sprinkle a bit of flour onto a cookie sheet lined with silpat or parchment or just lightly greased. Form the dough into a ball, sprinkle a hint of flour on top and give it a little “x” slice across the top. Bake for approximately 40 minutes. Give it a toothpick test for doneness and if it sounds hollow when you tap it, it’s certainly ready. Set it on a rack to cool or the bottom might get soft.

76. Navy pier

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We took milo to navy pier to ride the ferris wheel after work today. I wish I could say our experience was as pleasant as this photo looks. Unfortunately, right as we were about to board a bunch if thunder boomed. A dark cloud formed in the yellow sky. Drizzle. Once we got to the very top, pouring rain. Hail. Wind. We got soaking wet.

Oh, did I mention Dj is terrified of heights?

Milo took it like a champ. Mom and dad, not so much.

75. felt shamrock.

Tonight I am not feeling so well, but I quickly made this felt shamrock pin based on this tutorial. Try it, its kind of fun…and I don’t even like st. patricks day…

 

74. pantry bbq sauce.

Since it turned to spring overnight, I’ve had limited time for cooking/crafting….Milo and I made a pitstop at the park on the way home today, so we got home a little later than usual. Doesn’t mean I can’t make a home cooked meal!

I’ve been in the habit of making some brown rice over the weekend and freezing it for the week, so have it in a crunch. I sauteed some seitan, brocolli and spinach and then made Isa’s Pantry BBQ sauce to throw on top. Since the rice was already cooked, this dinner took about 15-20 minutes to throw together!

Here’s the recipe for the sauce:
1/2 cup vegetable broth
2 tablespoons pure maple syrup
2 tablespoons molasses
2 tablespoons tomato paste
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1/2 teaspoon liquid smoke
1/2 teaspoon Sriracha hot sauce (this gives it some kick, so leave it out if you are a light weight)

Mix it all together in a bowl. Right before you are finished cooking your dinner, toss it in the pan, and let it cook for a few minutes.

73. sweet potato hummus

I’m on a big hummus kick lately.  I’m super addicted to those flat pretzel crisps dipped in Sabra hummus. I’ve never made my own because Sabra is so good….But last night I saw this recipe for sweet potato hummus on pinterest, so I started roasting some sweet potatoes and this morning threw the ingredients in the vitamix and made some! Got some packed for today’s afternoon snack. Can’t wait!

1 pound sweet potatoes (roughly 2 medium)
1 can chickpeas, drained and rinsed
1/2 tspn chipotle powder (or use real chipotles – add more or less to your liking)
3 garlic cloves
2 tablespoons olive oil
2 tablespoons tahini
course sea salt and freshly ground pepper

Pre-heat the oven to 350 degrees.

Pierce potatoes several times with a fork; place on a foil lined baking sheet.  Bake for 1 hour or until tender.  Cool slightly, then peel and add to the bowl of a food processor or vitamix.  Add chickpeas,tahini, olive oil, chipotle and garlic.  Puree until smooth and thin with up to 2 tablespoons of water if necessary.  Add ¼ teaspoon salt and season with pepper.  Refrigerate for up to 1 week in an airtight container.  Garnish with additional olive oil and smoked paprika before serving.

72. snickerdoodle blondies.


I veganized these snickerdoodle blondies tonight to bring to work tomorrow. Yum. Yum. YUM.
These would be so good warm with some ice cream on top!

Here’s how you do it:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups packed brown sugar
1 cup earth balance, room temperature
Egg replacer for 2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

Directions
1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In large bowl, beat together earth balance and brown sugar for 3-5 minutes. Add in the egg replacer, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting.