bento_box: KFC Christmas (KFC Christmas)

Have you ever had a craving for brownies sneak up on you? Home baked, warm, fudgey, chocolatey brownies? And you can’t help it, you must have one? But that’s when you realize how totally in the way your life is — you’re too tired, you’re on a diet, you don’t have it in you to bake and so you end up tossing a frozen burrito in the microwave instead, right?

Well, what if you could satisfy your brownie craving with a warm, delicious VEGAN brownie without having to bake an entire pan of treats, in about the time it takes to microwave that burrito? Enter my beloved single-serve VEGAN fudge brownie, made in a mug in your microwave! When I first started looking into vegan cooking, my omnivore (but good food loving friend) Josh sent this my way to help me out.  This is one of my all-time favorite recipes, and it’s easy to see why!

Recipes: Single-Serve Vegan Fudge Brownie In A Mug!
Recipe Type: Dessert
Cuisine: Vegan
Author: Faith
Prep time:
Cook time:
Total time:
Serves: 1
A delicious single-serve VEGAN fudge brownie you can make in the microwave!
Ingredients
  • Vegan Microwave Mug Brownie 01

    Vegan Microwave Mug Brownie 02

    Vegan Microwave Mug Brownie 03

  • 4 T Flour of your choice
  • 4 T Organic sugar or your favorite powdered or granular sweetener (may have to adjust the recipe if substituting!)
  • 2 T Organic cocao powder
  • 2 T Melted extra virgin coconut oil
  • 2 T Water
  • Vanilla Extract (to taste)
  • Pinch of salt (do not omit)
Instructions
  1. Place the flour, salt and cocao in a coffee mug and stir until well blended.
  2. Mix in the coconut oil thoroughly to form a paste, then add the rest of the ingredients and mix well.
  3. Pop the mug in your microwave on high for 45 seconds to 55 seconds. The brownie should look a bit damp in the middle.
  4. Let cool for a minute or two then grab a fork and dig in!
Serving size: 1 Calories: 310 Fat: 14g Saturated fat: 13g Trans fat: 0g Carbohydrates: 4g Sugar: 8g Sodium: 325mg Fiber: 2g Protein: 1g Cholesterol: 0g

 

Mirrored from Hanamachi Lights: Bento & Food.

bento_box: KFC Christmas (KFC Christmas)

I admit that, while I like ice cream, I don’t eat it much. It’s an unnecessary expense and I have problems processing dairy, so ice cream may taste great but it comes with the nightmare of borderline lactose intolerance. But, I also love to cook and started experimenting in the kitchen, and I came up with this great-tasting dairy-free ice cream made with almond milk!

Okay, so technically it’s more of an ‘ice milk‘, but that’s only if you make it the ‘easy way’. But I’ll get to that in a moment.

The first thing you should know about this post is that it’s the first of my healthy living posts, and it’s not only dairy free but can also be vegan and gluten free, as well. It all depends on you and your preferences and dietary needs.

This particular version of the recipe is raw, gluten & dairy free as well as being vegan (and tasty!) – so, what’s the easy way? Well, I’m about to show you!

Recipe: Raw dairy free strawberry ice cream!
Recipe Type: Dessert
Cuisine: Vegan
Author: Faith
Prep time:
Cook time:
Total time:
Serves: 4
Quick and easy vegan, dairy-free & gluten-free strawberry ice milk!

Ingredients
  • 1 C Fresh or Frozen Strawberries
  • 1 C Almond Milk (or other non-dairy milk)
  • Scant 1/8 tsp Salt
  • 1 tsp Pure Vanilla Extract
  • Liquid Stevia (to taste)
  • Plastic freezer container or ice cube tray
  • Blender, vitamix, magic bullet, food processor.
Instructions
  1. In a small saucepan over medium heat, heat all ingredients until bubbles start to form. Reduce heat and simmer for 2-3 minutes, or until the almond milk is pink and tastes like strawberries. Remove from heat and set aside to cool.
  2. Pour cooled mixture into a plastic container with a tight-fitting lid and store it in your freezer for 8 hours. Alternatively, you can pour the mixture into ice cube trays and cover with plastic wrap.
  3. Once the mixture is frozen, break it up into smaller pieces and blend it in a vitamix or blender until smooth. For a more ice cream-like texture, you can skip the blender and pour the mixture into your ice cream maker.
Serving size: 1/2 C Calories: 50 Fat: 1.3g Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 4g Sugar: 0 Sodium: 325mg Fiber: 1/2g Protein: 1/2g Cholesterol: 0mg

You can mix this recipe up – make it with agave, white table sugar, maple syrup, or any other sweetener that’s too your liking. It works with all sorts of fruit, and all sorts of dairy-free milk. And it’s so delicious!

Mirrored from Hanamachi Lights: Bento & Food.

bento_box: KFC Christmas (KFC Christmas)

I meant to post this (or anything at all) a few days ago, but I’ve been swamped at work and haven’t even had time to post bento pics as of late. :/

I’m surfing around at the moment looking at bento odds and ends that are awesome but I can’t afford them, and checking out some recipes online for new ways to dress up somewhat boring dishes. Everyone who knows me knows I’m a sucker for glazes and sauces, especially tropical flavors like the ones you find over at Nature Isle (which has a lot of gorgeous vegan and gluten free products, for those of you who prefer vegan or have to put up with Celiac disease) and the nutjob combinations I cook up myself, lol.

I actually have a real thing about BBQ sauce. I doubt anyone who doesn’t work in the food industry is quite as obsessed with it as I am, but that’s because when I can afford meat it’s always the cheapest cuts or ground meat that’s reduced for quick sale because it’s old. Because of this I’ve become a champ at disguising the flavor of old or inexpensive meat with the likes of a delicious BBQ sauce, vegan salad dressings or a great glaze. No one else can seem to tell how truly bad the cut of meat was before I started, either – I don’t know if that’s something to brag about, though!

Of course BBQ sauce is good for more than just meat, just like salad dressings and glazes can be used outside of their conventional dishes. BBQ sauce is great on a baked potato (do not overdo this, a little goes a long way!), on scrambled eggs (once again – go light!), or water it down a little (you can thin it out with rice vinegar if you want to keep a bold taste) and use it as a dipping sauce for a great veggie gyoza.

All in all, a good sauce or dressing is worth it’s weight in gold when you realize how much you can do with it!

Mirrored from Hanamachi Lights: Bento & Food.

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