ISSN 1938-7385 Volume 13, Number 37 This Week's Contents 1. Easy Microwave Rice and Beans 2. Whole Wheat Blueberry Muffins 3. Peanut Butter Meatloaf 4. Toffee Panna Cotta with Eggnog Cream 5. Vegan Banana Bread
1. Easy Microwave Rice and Beans submitted by butterflydog 1 cup cooked white rice 1 can black beans, 15 oz 1 can white beans, 15 oz 1 jar peach salsa 1/2 cup grated parmesan cheese ( or any cheese one likes, in amounts one desires ) salt and pepper to taste if needed I had this at a friend's house and it was very tasty and easy to prepare. Rinse beans and drain. Combine everything and place in casserole dish and microwave on high ( turntable ) until well heated. Stir gently after cooking. A great side dish as is or to accompany fish, meat or poultry. Serves 4 to 6.
2. Whole Wheat Blueberry Muffins submitted by butterflydog 1 cup whole wheat flour or whole wheat pastry flour 3/4 cup golden flaxseed meal ( not seeds ) or if you prefer 3/4 c white flour 1/2 cup brown sugar ( or Splenda sugar substitute ) 1 Tbs baking powder 1 tsp cinnamon 1/2 tsp apple pie spice ( may use allspice ) 1/2 tsp salt 1 cup buttermilk ( or fat free yogurt ) 2 Tbs vegetable oil ( I use olive ) 2 Tbs unsweetened applesauce 1 egg, fork beaten 1 cup fresh or frozen blueberries I made these muffins twice first using the brown sugar and then the Splenda sugar substitute. Both came out equally well. I prefer using the flax seed meal for nutritional value. Preheat oven to 400F Grease standard muffin size tin or use paper or silicone inserts. Combine all the dry ingredients. Combine the wet ingredients. Stir both mixtures to combine well but do not overmix. Fold in the blueberries. Fill tins 3/4 full. Bake until firm and golden about 20 to 30 minutes. Transfer pan to rack to cool slightly and then carefully remove muffins to cooling rack to cool completely. Serve warm or room temperature. May be frozen. Note: there is no baking soda in the recipe. If you can't find whole wheat pastry flour, just whir your whole wheat flour in a food processor to a finer consistency. Yield: approx 8 to 10 muffins
3. Peanut Butter Meatloaf submitted by butterflydog 1 cup cooked brown rice 1 cup creamy peanut butter 1 medium onion fine chopped 1/2 cup minced celery 6 saltine type crackers crumbled fine 2 eggs 1 can condensed tomato soup undiluted 2 Tbs oil ( I like olive ) 1/2 tsp sage salt and pepper to taste I saw this recipe on a vegetarian group ; tried the recipe and loved it. If you love peanut butter, I am sure you will enjoy this recipe ! Mix all by hand very well in a bowl. Place in a greased 8 inch square pan. Bake 350 F 45 minutes or until firm to touch Cool slightly and carefully cut out square pieces from pan. Firms up better when cold and may be reheated. Yield: 8 servings. Note: serve with a vegetarian brown gravy, and mashed potatoes
4. Toffee Panna Cotta with Eggnog Cream submitted by butterflydog 1/2 cup milk 1 envelope unflavored gelatin 3/4 cup cream 1/2 cup toffee baking bits ( Skor brand for example ) 1 tsp vanilla 3 ice cubes Eggnog cream: 3/4 cup cream 1/4 tsp nutmeg 1/4 cup commercial eggnog Place milk in a microwave-safe container. Sprinkle gelatin over milk and let sit 5 minutes or until softened. Heat mixture in micro just until milk is hot and starting to bubble around edges. ( about 1 to 1 1/2 minutes on high ). Pour hot milk mixture into a blender. Add the cream, toffee bits, ice cubes, vanilla and blend all until smooth. Pour mixture into 4 , six ounces lightly oiled custard cups. Cover and chill firm, up to 24 hours. To serve, unmold until dessert plates and serve with a dollop of eggnog cream. Eggnog cream: whip cream and nutmeg until soft peaks, add eggnog and whip till almost stiff. Yield 4 servings
5. Vegan Banana Bread submitted by butterflydog 1/3 cup sugar ( part brown and part white granulated ) 1/4 cup oil ( I use olive ) 1/4 cup applesauce 3 very ripe bananas mashed well 2 cups flour ( white or whole wheat pastry flour )- I used white 1/2 tsp baking soda 1/4 to 1/2 cup soy vanilla or soy chocolate flavor soy milk- I used chocolate 1 tsp vanilla 1 tsp cinnamon 1/4 tsp allspice 1/4 tsp salt Preheat oven to 350F, lightly oil an 8 x 4 inch loaf pan Sift dry ingredients into a bowl and add the remaining ingredients except soy milk. Beat with electric hand mixer medium speed and gradually add the soy milk, adding enough to make a cake batter consistency. Scrape batter into the loaf pan. Bake 45 minutes to 1 hour or center comes out with moist crumbs. If browning too fast, place a sheet of foil over bread. Cool a few minutes in pan and carefully remove to rack to cool. Cool completely and then wrap in foil and let mellow overnight and serve the following day for best flavor . This is moist not too sweet and enjoyed by my vegan relatives. Yield: 1 loaf Note: if you want a sweeter recipe, one may add more sugar. But we enjoyed the recipe with less sugar and especially if one adds a jam or spread on it , a sweeter recipe is not needed.
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