Ingredients
Method
- Blend the oat milk and dates on high speed until smooth.
- Add the banana, cocoa powder, and cashew butter. Blend on high speed until smooth.
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rachelsteiman
Vegetarian Borscht Soup instantly brings back many memories of the good olā days at my Bubbieās chalet in Quebecās Eastern townships. Itās pretty incredible how certain flavours can take you right back to a place or a moment in time. For me, while eating this soup all I could think about is coming home after a long day of skiing in -43 degrees, cozying up by the fire, and indulging in comfort food prepared by my very talented Bubbie.
This Sunday I made the point of calling her and asking her for the recipe which I wanted to share with all of you.
Ingredients
Method
- Peel and cut the onions, carrots, and grate the beets once peeled.
- Heat 1 tablespoon of grapeseed oil in a large pot over medium-high heat. Add crushed garlic and onion; cook and stir until the onion has softened and turned translucent. Continue to add carrots, grated beets, and a pinch of salt. Cook until they have softened.
- In the meantime, bring the vegetable stock to a boil. Once boiled, add the softened veggies along with the shredded cabbage.
- Let simmer 15-25 minutes. Season to taste with salt and pepper and squeeze in the lemon juice. Then, puree using a food processor.
Ingredients
Method
- Blend the oat milk and dates on high speed until smooth.
- Add the banana, blueberries, chia seeds, chai spice, and hemp hearts. Blend on high speed until smooth.
Who knew Gluten-free Banana Bread could taste so moist and delicious! The original recipe came from an old family friend. Pre-warning though.. before taking on baking this tasty bread you may have to make a trip out to grab some of the ingredients, Ā since the flour combination is something that you may not have on hand.
Ingredients
Method
- Preheat oven to 350F.
- Mix mashed bananas, eggs, coconut oil (melted), vanilla, brown sugar, and coconut sugar in a bowl.
- In another bowl mix rice, corn, and almond meal flour. Add in baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium sized bowl stir in dry mix to wet mix, stir to good consistency. Add in the chocolate chips (optional). Then pour in baking pan, cook for 37 mins.
Another favourite simple soup recipe of mine featuring fresh tomatoes from the garden and sweet red peppers. Feel free to add as much spice as you’d like.
Ingredients
Method
- Preheat oven to 375F with two racks placed in the middle of the oven.
- Grease two rimmed baking sheets with cooking spray.
- Place tomatoes, skin side down, on one of them. Gently toss the onions and red peppers lightly with coconut oil, try to keep the onion wedges intact!. Place on the other baking sheet, with the red peppers skin side down and the unpeeled garlic.
- Bake for 40 minutes, until the vegetables are tender throughout and turning golden on the edges.
- In a large soup pot over medium-high heat, bring the vegetable broth to a boil. Peel your garlic and toss it in. Add the roasted vegetables, red pepper flakes, and paprika. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
- PurƩe the soup using an immersion blender or transfer the soup to a blender, several cups at a time. Season to taste with salt and pepper.
Kick off the day with plenty of good nutritions with this vitamin-packed smoothie.
Ingredients
Method
- Blend the oat milk and dates on high speed until smooth.
- Add the banana, orange juice, ginger, mango, and hemp hearts. Blend on high speed until smooth.
Welcome back! š
It’s been many years since I’ve written down my everyday thoughts and food creations. I originally started The Spoonful of Honey as it gave me an outlet to share something I enjoyed with the world. It made me feel good that I was inspiring people to get cooking.
In this unprecedented time, I’ve had time to think about my life and that “list” of what I would do if I had more time. This has brought me to my first blog entry. I have decided to come out of hibernation in some sense, by recreating some of my dishes from the original Spoonful of Honey blog and of course some new favourites!
Thank you for your time to read this update. I hope you enjoy what you see and it inspires you to head into the kitchen.
Rachel Laine x
Ingredients
Method
- Place the pumpkin seeds and peanuts on a baking sheet and bake at 350F until toasted and golden, about 10 mins. Cool slightly.
- Heat 2 tbsp of oil in a pan. Add the onion and garlic and saute until softened.
- Put the colled, toasted seeds, nuts, onions, and garlic in a food processor and pulse until combined.
- Add canned chiles, chipotle in adobe, cinnamon, chili powder, cumin, salt, maple syrup, cocoa powder, and vegetable stock: process until smooth, scraping down the side of the bowl once.
- Pour the mixture into a heavy-bottomed pot. Bring to a boil and down to a simmer for 5 mins. Let mixture cool off before assembling quesadillas.
- Assemble the quesadillas by putting some cheese, cooked tempeh, corn, cilantro, and about 2 tbsp of the mole sauce on half a tortillas. Place the other half on top and stack on a platter.
- Heat the grill to medium, brush the quesadillas with vegetable oil, and grill until cheese is melted and you have golden brown grill marks.
- Mis together the sour cream and lime juice.
- Garnish with fresh cilantro and serve with the dip
Starting my mornings off with a delicious healthy breakfast is a great way to spice up your morning routineĀ if you are sick of eating the same old thing every day.Ā
How to freeze breakfast burritos
The breakfast burritos areĀ simple to reheat in the microwave and great for busy mornings.
To freeze: I usually make the entire recipe, then wrap them in foil and put them into a reusable bag, such as a Stasher bag. The breakfast wraps will keep in the freezer for up to 3 months.
To reheat, place foil wrap in oven at 350F for 10-15 mins or until warm.
Ingredients
Method
- Preheat oven to 375F.
- Pierce sweet potatoes with a fork a few times. Place in the oven for 45 minutes or until fork-tender. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
- In a large saute pan over medium-high heat, add half the coconut oil and heat. Add the garlic and saute, stirring, for 1 minute. Add all of the vegetables and cook until just starting to wilt about 2 minutes. Season with salt and pepper and stir well and cook just until vegetables are wilted about 3 minutes. Remove from heat and let cool.
- in the same saucepan over medium-low heat. Melt the remaining coconut oil. We want the oil to pretty much coat the whole pan. Whisk the eggs and when the oil is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides.
- Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less.
- Remove cooked eggs from heat and place on a plate to cool.
- To assemble the wrap, make sure you have slightly warm tortillas; it makes them easier to roll. You can warm them up in the oven before assembling. Layout warm tortillas and evenly distribute and spread mashed sweet potato on each. Evenly distribute scrambled eggs, roasted veggies, and shredded cheese on each wrap.
- Next drizzle about a tablespoon of pesto sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos.
Ingredients
Method
- Heat oven to 325F and coat a 12-cup muffin tin with avocado nonstick spray.
- In a small mixing bowl, whisk together the buttermilk, oil, honey, egg, and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, and salt.
- Pour the wet mixture into the dry mixture and mix until just combined. Gently fold in the berries. Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with coconut sugar.
- Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Let muffins cool in the pan on a wire rack for 10 minutes before removing from tin.