I have had one of those "I want to be Betty Crocker" days. I woke up not feeling my best so I crochet all morning. Then I napped. After waking up from my nap, I told my Mom that I would make dinner tonight. I was feeling a bit better, and I needed to get my tail up and do something. My mom found a corn chowder that she wanted to try so I had her print it and I went crazy in the kitchen! My mom knows that I like to cook most meals vegetarian or really healthy, so this recipe was perfect. I decided to pair the chowder with a cous cous stuffed tomatoe and for desert we had chocolate pie! The best part about any meal is the dessert and I have to say that this chocolate pie hit the spot. Not to mention, it is a vegan chocolate pie! I did not tell my Dad that it was vegan until after he ate 2 big slices of it. After telling him, he was shocked! It is quite tasty and you do not feel so guilty after eating it!
If you are ever feeling "Bettycrockish" I recommend you try these recipes! Enjoy :)
Corn Chowder (Taste of Home)
- 1 medium onion, chopped
- 6 C. fresh or frozen corn
- 3 C. reduced-socium chicken broth
- 1/2 C. chopped sweet red pepper
- 1/2 tsp. dried rosmary, crushed
- 1/2 tsp dried thyme
- 1/8 tsp pepper
- Dash cayenne pepper
Coat a large sauce pan with olive oil/cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 C. corn; cook and stir until corn is softened, about 5 minutes. Add 2 C. broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.
In a blender, process soup in batches until smooth; retuen all to the pan. Add the red pepper, rosmary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 min or until corn is tender. Serve and enjoy!
Cous Cous Stuffed Tomato
Prepare 1 box cous cous as directed on box. Add 1/4 C. parmesan cheese and 1tsp. of garlic. Cut top off tomato and take the seeds out. Spoon cous cous in tomato. Top with a mixture of parmesan,bread crumbs and italian seasoning. Bake in oven on 350 for 15 minutes.
Chocolate Fudge Pie Vegan style! (http://chocolatecoveredkatie.com/)
- 1 package silken or firm tofu
- 1 tsp. cocoa powder
- 1 tsp pure vanilla extract
- 2 T nondair milk (such as almond or soy)
- 1/8 tsp salt
- 8 to 10 oz chocolate chips
- 2-3 T agave or other sweetener (When I made it, I omitted it. It was plenty sweet for me.)
- Optional: splash of kaluah
Melt the chocolate with milk (either on the stove or in the microwave.) Throw everything into a food processor and blend until super-smooth. Pour into a pie crust if desired. (you can make it crustless in order to cut calories.) Fridge until chilled. This gets firmer and firmer, the longer it sits. YUM!
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