Sunday, September 16, 2018
I love when I go to Goodwill and I find some great kitchen items.
A cast iron skillet for $5.99 from the food network.
A great pizza stone plate for $1.
and a nice set of table servers for $1.
Well, its time to cook some more!
Sunday, September 9, 2018
Nothing better than some homegrown grated raw zucchini and carrots mixed together and served with chopped romaine lettuce, sweet onions, fresh garlic, and cilantro, covered by a homemade dressing of a ripe avocado and 2 freshly cut pineapple slices, throw them in the blender with a bit of lemon juice, salt, and pepper and a 1/4 of a cup of almond milk. Absolutely delicious.
Sunday, August 5, 2018
I was blessed to have some zucchini's left over from the last trip I made to the grocery store about 10 days ago and since I had been craving some muffins lately, I made some vegetable zucchini muffins.
They were very moist and creamy and yummy too.
Here is my recipe I hope you like them too.
2 c. flour
1 c. sugar
1/4 c. brown sugar
2 med. size zucchini or 1 large one
2 cauliflower crowns
2 broccoli crowns
1/2 c. milk
1/4 c. non-dairy butter
3 tablespoons of sour cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. cloves
1 tsp. salt
1...boil the cauliflower & the broccoli until it is very tender
2...grate the zucchini very finely
3...blend in the blender the cooked broccoli, cauliflower and tomato with the milk...mix well.
4...In a large mixing bowl mix well the flour, both sugars, and all the spices.
5...then pour in this large bowl the zucchini, cauliflower, tomato & broccoli mixture with the melted butter & non-dairy sour cream. Mix well until the batter is smooth and creamy, then pour the batter into the greased muffin pans. Bake at 350 for 30 minutes or until golden brown.
Enjoy... they are delicious.
From my Caribbean Vegan Kitchen to yours...SALUD!