Meghan has been trying to eliminate sugar (i.e. empty calories) from our baking. After substituting with molasses, stevia, and just good ol' fashioned apple sauce, she discovered rice syrup and came up with this delicious and moist recipe! No sugar, no oil!
1 ¼ cup flour
1 tsp baking soda
¼ cup oatmeal
1/3 cup apple sauce
2 mashed bananas
1 cup rice syrup (sugar substitute)
1 tsp vanilla or Angostura bitters
¼ cup walnuts
¼ cup chocolate chips
Combine dry ingredients with wet ingredients. Bake at 350 F for 10 – 15 minutes. Yum Yum!
We had to drive through a wild winter storm to discover this dish at my
Aunt Marg's house in Kitchener. In actual fact, it was the drive back that was
more memorable than the weather itself. We ended up on a back road that was
closed, although we didn't know it. I was putting along, swinging around snowdrifts
that were creeping across the road while trying to peer through the blowing
snow to keep on the road. I was marvelling at the lack of traffic, when....
out of the blizzard I saw the mother of all snowdrifts. It spanned the whole
road and was easily as high as the car's windshield. I yelled something hopeful,
loud enough to snap Meghan awake who was napping through the whole adventure
up until that point, and suddenly we were crashing through solid snow. It was
really really cool, and we emerged on the other side with hearts thumping and
a grin on my face, and something less than a grin on Meghan's! We discovered
the road was closed when we finally got onto Highway 9 outside of Orangeville
and had to swerve around a road block... So, here's my Aunt Marg's recipe which
we risked our young lives for!
1 rutabega (commonly known as a turnip)
8 - 10 carrots
475 g Ricotta cheese (approx. 2 cups)
1 cup butter/margarine
some cheddar and mozzerella cheese (Meghan's version upgrades "some" to "lots and lots")
(the original recipe called for a package of Velveeta cheese instead of ricotta, cheddar and mozza)
Cube the rutabega, peel and slice carrots, and boil both until tender. Mash and mix in ricotta, margarine, some salt and pepper, and shredded cheddar and mozzerella cheese. Put into a casserole dish, top with bread crumbs and bake at 375 F for about 40 minutes. If you prepare the casserole ahead of time and are baking it from cold, bake for closer to an hour.
My good friend, Steph Shanahan, passed along this recipe when we were both at the University of Guelph. Steph was a huge inspiration for me in adopting a vegetarian diet.
2/3 c carrots, finely chopped
2/3 c celery, finely chopped
½ - ¾ c finely chopped onion
3 tsp parsley
1 1/3 cup flour (kamut, whole wheat, spelt or other)
2 tbsp arrowroot powder
1 c ground nuts/seeds (almonds, hazel nuts, cashews, sunflowers, walnuts)
4 tbsp oil
½ tsp each of : sea salt, basil, oregano, thyme
2 -4 tsp soy sauce or Bragg’s (optional)
½ c water or rice/soy milk
Steam carrots and celery until tender (optional), mash, then add remaining
ingredients. Can be frozen in patties on wax-lined cookie sheets, then into
freezer bags. I often double this recipe when stocking my freezer.
Coat burgers with flour when cooking.