Monday, February 25, 2019

High Protein Lentil Burgers

It's been a long recuperation from a complete shoulder surgery in which I must keep my shoulder on a large tight brace in which I must wear 24 hours a day for 8 weeks.

Though I am unable to do anything, I took some time to make some lentil burger. My recipe is inside my recipe box if you wish to make them.

Enjoy 💓💓💓

Thursday, January 17, 2019

Vegan Oatmeal-Apple Cookies

I had a moment last week to make my delicious oatmeal-apple cookies and with a large non-dairy glass of milk made my heart and tummy happy.

A recipe for these cookies is inside my recipe labels. 


Sunday, December 2, 2018

Millie's Peanut Butter & Strawberry Chocolate Chip Bars

These bars have always been a great party pleaser at home and they are very easy to make. Actually one or two is not enough to eat, you must have 3 or 4 of them with a nice tall glass of non-dairy milk to really enjoy the flavor.

So here are the directions on how to make these bars.

Ingredients needed:

1-1/2 cups of all purpose flour
1/2 c. sugar
3/4 teaspoon baking powder
1/2 c. of cold non-dairy butter
1/2 c. egg replacement
1- 12 oz.  jar of Strawberry jam or jelly
1- 10 oz. bag of semi-sweet non-dairy chocolate chips

Step 1...Heat oven to 375 degrees. Grease a 9 x 13-inch baking pan and set aside.

Step 2...Stir together flour, sugar, egg replacement, and baking powder. Cut in butter with pastry blender until well mixed resembling coarse crumbs. Save 1/2 of the mixture and set aside. Press evenly remaining mixture onto bottom of your greased pan. Like the picture below. 

Step 3...Spread jam evenly over below.

Step 4...Once the jam is well spread then add your chocolate chips.

Step 5...Crumble the remaining cookie dough onto jelly. Press lightly with your hand to insert slightly the dough onto the jam & chocolate chips.

Bake for 25 minutes or until lightly brown. Cool completely in pan and then cut into bars.

This batch makes 16 to 20 bars depending on the sizes you cut them.

They are very soft and creamy.

Store them in the refrigerator in a tight lid container.

From my Caribbean Vegan Kitchen to yours...Salud.

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