Kitchen Choas: Vegetarian Cornbread and An Old Book

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When I was 13 and learning how to be a vegetarian, my access to the internet was limited to the school library computer. I realize that makes me sound very old, but I’m really not! That’s just how far technology has come in such a short period of time! In the “old” days we had to scour the shelves of the school library, book store, or Salvation Army, which is where I found this gem.

The Forget-About-Meat Cookbook by Karen Brooks. I can’t find any information about her in a quick Google search, so I can’t “link” you to the recipe that I use for cornbread. I’ll just give you this photo instead:

IMG_0302There is a lot of great staple recipes in here and an ingenious index of spices/herbs and what foods they go best with at the front. That was a great tool for a budding veggie enthusiast!

So, wherever you are Karen Brooks, thank you! Your book has been a tremendous resource for me over these last 19 years.

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xxo

C

Sometimes I add a tsp of cinnamon for a breakfast cornbread and serve it with apple jelly.

 

Kitchen Chaos: Screw You Flu Soup (“Chicken” Noodle)

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1tbsp. Butter (of your choosing)
1/4c. Chopped Red Onion
1 (medium) Chopped Sweet Potato
1 Chopped Carrot
2 PC veggie “chicken breasts” broken up
Fluffy handful of Spinach
8c water (or half vegetable broth)
3 bay leaves
Rosemary, salt, and pepper to taste

(I make the noodles separately so that they don’t get soggy in the leftover soup. Make however much you need for your family)

1. Melt butter in slow-cooker. Add the onions and let them sweat for about 10 minutes.

2. Add all of the other stuff!

3. Cook 2-3 hours or until the sweet potatoes and carrots are soft. (The smaller you chop them, the faster they will cook)

4. Enjoy with your favourite cornbread!

xxo
C

Two out of three kids have barfed in their beds thus far! They are both fine, happy and playing now. What are the odds that E escapes this fiasco puke-free?

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Kitchen Chaos Quickie: A Sweet Autumn Lunch

Colder days bring apples in season, dried fruits, and darker chocolates. As a celebratory lunch, the kids are having sweet roll ups (instead of our customary pickles, cucumbers, olives, and cheese).

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-whole wheat wrap smeared with cream cheese (we use spinach dip when we are having a savory roll up)
-chopped dried cranberries
-chopped dark chocolate and almond bar
-sliced apples
-roll, slice, and enjoy!

xxo
C

Kitchen Chaos Quickie: Breakfast Bar Hack

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Use a shallow edged cookie sheet to bake your favourite muffin mix into a slab. I used a silicone baking mat, but you could also use parchment paper (it will help to pull it up without breaking it). Then all you have to do is half it, flip one side over, slather in jam (of your choice) and stick the other half on. Cut into squares and you’re ready for a tasty breakfast!

*I made Apple Muffins (because Eva ate part of 3 different apples yesterday!) with Strawberry Jam (but if we had apple jelly I would have used that!)

I hope you’re all having a great morning:)

xxo
C

Kitchen Chaos: Good Morning Muffin

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Yields 1 dozen regular size, plus a dozen toddler size!

What you need:
2c. Oats
1c. Whole wheat flour
4tsp. Baking Powder
4tbsp. Bran Flakes
2tbsp. Sesame Seeds
2tbsp. Unsweetened Shredded Coconut
1/4c. Chopped Dark Chocolate Chips
1/4c. Chopped Dried Cranberries
2tbsp. Agave Nectar
Juice from half a Lemon
1c. Vanilla Almond Milk

*2tbsp. oil if you want a moist(er) muffin

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Fold all of the ingredients together with a spatula. Don’t over mix!
– Mix the oats, flour, bran, baking powder, seeds, and coconut first.
– Add the wet ingredients and fold them in with your spatula.
-Add your chopped chips and crans at the end.

Bake for 20-25 minutes on 375Β°

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Enjoy and have a great morning!

xxo

C

 

Chaos In The Kitchen: Sweet Vegan Tattie Scones

Happy St. Patrick’s Day everyone! That being said, we are not Irish. I can’t really justify celebrating all things Irish, when we are not. It seems odd to me. I realize that in Ireland, they celebrate St. Patrick and his good deeds. They celebrate by going to mass though, not getting blind-drunk on green whiskey! My family, however, (just like St. Patrick/the man himself) is Scottish. So I’ve decided that our activity theme for this week will be Scotland! The Brat Pack is still very young, so we’ll be sticking to the basics, but I do look forward to getting more into it when they’re older.

Today’s morning activity was making our first ever batch of Tattie Scones! They are a traditional part of Full Scottish Breakfast, but this recipe isn’t that traditional;)

Ready to go!

Ready to go!

2c mashed potatoes & apples (1 apple/2 medium potatoes)

1 tbs. butter (whatever kind you use. we use vegan)

1tbs. oil (again, whatever you like. we used olive)

1tsp baking powder

1/2 tsp cinnamon

1/2c whole wheat flour

O was in charge of cinnamon.

O was in charge of cinnamon. Like my Mammy, we like to free pour ingredients!

Combine the ingredients into a dough. (Heads up though, it NEVER stopped being sticky! I added way more flour, but it was still pretty sticky, so I think maybe it’s supposed to be. Please correct me if I’m wrong!) Form your dough into a ball and then gently roll it out. It should be a little less than a cm thick.

Due to the stickyness we used waxed paper to roll it out.

Due to the sticky dough we used waxed paper to roll it out.

O felt that he needed to "check" things off as we went!

O felt that he needed to “check” things off as we went!

Baking time!

Baking time!

375Β° for 20 minutes (until golden brown) When it’s done, you can slice it into triangles. I use a pizza cutter!

Turned out delicious!

Turned out delicious!

We kept it a little lighter than a Full Scottish Breakfast, and went with some fruit, yogurt, and veggie links!Β 

Have a great St.Patrick’s Day everyone!

xxo

C

Recipe Test: Raw Trail Mix Bars

The Brats and I tested out a new recipe this week. Raw Trail Mix Bars from The Sweet LifeΒ blog. I actually made it once, on my own and then tweaked it to suit our tastes. The first time they were too crumbly because I left out the walnuts (yuck), but didn’t replace them with anything soft. This time around we added dried apricots, and it worked out perfectly! (I was going to try cashews, but the store was out. Maybe next time!)

Ready!

Ready!

They both wanted red aprons today!

They both wanted red aprons today!

Helpful hands:)

Helpful hands:)

Silly Monster and his "hammer stick"! Bahahahaha!

Silly Monster and his “hammer stick”! Bahahahaha!

The Button-Masher in her element!

The Button-Masher in her element!

Pressing it down with their "hammer sticks".

Pressing it down with their “hammer sticks”.

Jokes

Jokes

So much healthy!

So much healthy!

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Our bars!

Yum!

Yum!

Results: Delicious! They are really easy. There is no cooking involved (which will be amazing in the summer). They are packed full of health! The bit of chocolate makes it a perfect coffee companion. These bars are definitely joining our regular rotation!

*Tweaking: I subbed the walnuts for 1 c. of dried apricots, and raised the dates to 1 c. I also subbed the sunflower seeds for 2 tbs. sesame seeds (because that’s what we have in the cupboard!).

A special thanks to Sarah from The Sweet Life for sharing such a tasty toddler friendly recipe!

xxo

C