No-Dairy Banana Graham Muffins
2 cups graham cracker crumbs
1 ¾ cup flour
1/3 cup firmly packed brown sugar
1 Tablespoon baking powder
½ teaspoon salt
2 medium ripe bananas, mashed (1 cup)
1 ¼ cup soy milk
½ cup applesauce
¼ cup egg beaters or 2 egg whites
½ teaspoon vanilla
½ cup chopped pecans (optional)
Preheat oven to 400 degrees
Line 12 muffin cups with paper liners and spray with cooking spray.
In a large bowl, combine graham cracker crumbs, flour, brown sugar, baking powder and salt.
In a medium bowl, whisk together bananas, soy milk, applesauce, egg and vanilla.
Stir applesauce mixture into flour mixture just until moist. Fold in pecans if desired. Spoon into prepared muffin cups. Bake 20-25 minutes or until tester inserted in center comes out clean.
Immediately, remove from pan, and cool on wire rack. Serve warm or completely cooled.
Sunday, March 21, 2010
No-Dairy Baked Potato Soup
No-Dairy Baked Potato Soup
2 medium potatoes (about 2 cups chopped)
2 Tablespoons soy margarine or vegetable oil
½ to 1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
¼ cup cornstarch
1 cup instant mashed potatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup soy or rice milk (plain)
Wash potatoes thoroughly and either bake at 400 degrees for 45 minutes or microwave on High until tender (remember to poke potato several times with fork before either cooking method to avoid explosion!).
As the potatoes cool, melt your soy margarine or oil in a large saucepan and sauté your onions until lightly browned. Add in your flour to make a “roux.” Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5-10 minutes. Take your cooled potatoes and peel off the skin and chop into desired pieces. Add chopped potatoes to liquid. Add in the soy or rice milk and bring the soup back up to a boil. Reduce heat and simmer for about 15 minutes or until desired thickness.
Makes 4-6 servings
2 medium potatoes (about 2 cups chopped)
2 Tablespoons soy margarine or vegetable oil
½ to 1 cup diced white onion
2 Tablespoons flour
4 cups chicken broth
2 cups water
¼ cup cornstarch
1 cup instant mashed potatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup soy or rice milk (plain)
Wash potatoes thoroughly and either bake at 400 degrees for 45 minutes or microwave on High until tender (remember to poke potato several times with fork before either cooking method to avoid explosion!).
As the potatoes cool, melt your soy margarine or oil in a large saucepan and sauté your onions until lightly browned. Add in your flour to make a “roux.” Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5-10 minutes. Take your cooled potatoes and peel off the skin and chop into desired pieces. Add chopped potatoes to liquid. Add in the soy or rice milk and bring the soup back up to a boil. Reduce heat and simmer for about 15 minutes or until desired thickness.
Makes 4-6 servings
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