Bean Loaf Cupcakes

We have been enjoying this recipe for many months but just recently I decided to try baking it in the silicone cupcake holders I have. It worked perfectly to create little individual servings. I then cooked and pureed sweet potatoes to add as the "frosting" on the cakes.

Bean Loaf
1/2 cup seeds/nuts
2 tbs olive oil
One onion, diced
2 garlic cloves, minced
1 carrot, peeled and grated
1 bell pepper cut into small pieces2 cups cooked beans (we use black beans)
1 cup grated cheese
1 cup dry whole wheat bread crumbs
3 tbs ap flour
1/4 tsp dried thyme
1 tsp dried basil
1/4 cup minced fresh parsley
1/4 tsp dried oregano
1 tsp. salt1/4 to 1/2 cup veggie broth, as needed

Preheat the oven to 350º. Set out 12 cupcake holders or spray a loaf pan or 8x8 square baking pan with cooking oil and set aside. Grind seeds in a food processor and put in a large bowl. Sauté the onion, garlic, and vegetables in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients except the veggie broth. Mix and mash together well, adding only as much veggie broth as needed to create a soft, moist loaf that holds together and is not runny. Add more bread crumbs as needed if the loaf seems too wet. Press mixture into the prepared pan, or cups and bake for 45 minutes to 1 hour, or until cooked through and the top is crispy. Let cool in the pan for 10 to 15. Top with pureed sweet potatoes. Serve warm with a small amount of ketchup if desired.
The bean loaf can also be frozen after cooking and reheated in a 350º.

Pureed Sweet Potatoes
Wash, peel, and chop sweet potatoes. I usually do 2-3 at a time. Place in a large sauce pan along filled with just enough water to cover the potatoes and 1 tsp lemon juice. Place on stove and bring to a boil. Reduce heat cover and continue to cook for about 20-30 min until the potatoes can easily be punctured with a fork. Puree in a blender or with a hand blender in the pot.

French Bread

I use this bread a lot for grilled sandwiches, garlic bread, and for fondue.

French bread (1 lbs loaf)
¾ cup + 2 tbs warm water
1 ½ tsp olive oil
1 tsp salt
1 tbs sugar
½ tsp dried herbs
1/8 tsp garlic powder
1 c wheat flour
1 c ap flour
4 tsp vital wheat gluten
1 ½ tsp active dry yeast


Place ingredients in the bread machine in the order listed. Set the machine on the french loaf cycle with light crust.

Tomato Soup

I know the weather is warming up but I just finished making a wonderful homemade tomato soup. This is just delicious with a grilled cheese sandwich made on fresh french bread. I added left over cooked sweet potato we had in the fridge. A regular potato would be good as well.

Tomato Soup
1 onion
2 garlic cloves
2 carrots
2 celery stalks
2 cups chopped tomatoes
1 ½ cups veggie broth
1 tbs basil
1/2 tsp salt
1 cup milk

Chop all veggies. Heat olive oil over med-high heat. Add all chopped vegetables and sauté until onion is soft and translucent. Reduce heat to medium and add tomatoes, broth, and spices Bring to a boil and reduce heat to low. Simmer 30 minutes stirring occasionally. Mix in the milk and puree the soup to your desired consistency. Remove from heat and serve.

Monkey Ice

In my constant effort to create healthier desserts for my kids I found a banana ice cream recipe. Really just pureed frozen bananas but it had lots of good reviews. I added a few mix ins and created what we call Monkey Ice. Soft bananas are perfect for this recipe. So when you have one or two bananas that get soft before you get a chance to eat them just cut them up and place them in a freezer container. When you are ready to make Monkey Ice they are ready for you.

Monkey Ice
4-5 cut up frozen bananas
1/4 cup chocolate chips
1/2 cup walnuts

Set the bananas out for about 5-10 min. Place all ingredients in a food processor. Blend until smooth. Place the puree in a freezer container. Serve immediately or freeze. I am not sure how long it will keep in the freezer ours never makes it more then a week.

Hamburger Buns

Oh how I love Veggie Burgers and they are even better on a homemade bun.

Hamburger Buns
1 ¼ milk slightly warmed
1 beaten egg
2 tbs butter
¼ cup sugar
¾ tsp salt
1 ½ cups wheat flour
2 ¼ cups ap flour
4 tsp vital wheat gluten
1 ¼ tsp active dry yeast

Small seeds for the buns like poppy seeds or sesame seeds.

Use dough cycle on bread machine

When dough cycle is complete. Turn dough onto floured surface. Roll to 1 inch thick and cut out buns to desired size.
Place the buns on a baking sheet and brush with butter and sprinkle with seeds. Cover and let rise till doubled or about 1 hour.
Bake 350° for 9-15 min.
Cool and cut in half. Use fresh or freeze.

Sloppy Bobs

I recently made delicious meatless Sloppy Joes the original recipe can be seen here. Of course like all other recipes I tweaked it a little for our family preferences. So here is my version.

Sloppy Bobs
1 cup uncooked lentils
4 cups water
1 tbs olive oil
1 onion
1 bell pepper
2 cloves garlic
1 tbs chili powder
2 tsp oregano
1 tsp salt
1 ¼ cup tomato puree1 tbs maple syrup
4-6 Hamburger Buns

Put lentils in small sauce pot and pour in 4 cups water; cover and bring to boil. Lower heat and simmer about 20 minutes, until lentils are soft; drain and set aside.
Preheat a medium pot over medium heat; saute onion and pepper in oil for about 7 minutes, until softened. Add garlic and saute a minute more. Add cooked lentils and spices and mix.
Add tomato puree. Cook about 10 minutes. Add maple syrup heat through; turn heat off and let sit for about 10 minutes.

Serve on Hamburger Buns.

Kale Chips

These can be a good snack or a healthy side dish. Yummy and crunch much like a potato chip.

Kale Chips
1 bunch of Kale
2 tbs Olive Oil
1/4 cup grated Parmesan
Salt to taste

Wash and dry the kale leaves. Then cut and discard the hard middle stem cut or tear the kale into potato chip size pieces. Preheat oven to 300° F. Place the kale in a large bowl add the oil, parmesan, and salt and mix (your hands work best) until the kale is well coated. Place the kale in a single layer on a large baking sheet or 2 if you have a lot of kale. Bake for 15-18 minutes or until the kale is crunchy. remove from baking sheet and let cool before enjoying.