Greenbird’s Blog

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SPICY BUFFALO CAULIFLOWER WINGS July 13, 2018

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INGREDIENTS:

½ head cauliflower, cut in small bit sized pieces

½ cup flour

1/2 cup water

Salt, pepper, garlic powder, cayenne, to taste

 

!/2 cup  sriracha

1 Tablespoon agave

1 Tablespoon earth balance or other vegan butter

 

1/2 cup vegan mayo and sriracha, mixed in small bowl for dipping.

DIRECTIONS:

Mix the flour, water and spices in bowl. Add the cauliflower and stir to evenly coat. Place on greased pan and bake at 350 for about 20m minutes, until tender.

Mix the last three ingredients in a bowl then add the cauliflower and stir to evenly coat. Bake again for 10 minutes.  Mix dipping sauce. Serve over rice and with a green salad.

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Banana Cake with Walnut Frosting April 1, 2018

IMG_20180331_134702713Every year I make my children a birthday cake. My oldest has a lot of fun picking out something new and different each year. This year his request was for a banana oat cake with nutmeg frosting. I came up with a  “secret” ingredient for the frosting that I think made the cake extra tasty. I used almond flour, just because I have some on hand. No need to buy any for this recipe if you don’t already have some. It takes about 10 minutes, tops,  to mix the cake and the house smells so nice as the baking cake smell wafts throughout.

 

 

 

 

 

INGREDIENTS:

Cake:

1 cup flour (I use white whole wheat. Yes, that’s a thing.)

½ cup oats

½ cup almond flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ salt

3 ripe bananas, mashed

!/4 cup oil

¼ cup almond milk

1-2 teaspoon vanilla, depending on your level of love for it

Frosting:

¼ cup earth balance

½ cup powdered sugar

Vanilla and Walnut extract, to taste

A sprinkle of nutmeg

 

DIRECTIONS:

Mix dry ingredients in bowl, Add oil, milk and vanilla, stir. Stir in bananas. Bake at 350 for about 20 minutes, or until nicely browned, Mis frost while the cake is baking. Let cake cool, then frost. Top with sliced strawberries, if desired.

ENJOY!

 

Creamed Spinach March 29, 2018

Filed under: Cooking,guides,Homes — misscilicia @ 12:41 am
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I did it again. Bought too many veggies. That’s my weakness. This time it’s spinach. Bought a big ol’ bunch and then had to think of how to use it all up. Reflecting on it, I remembered that many years ago I used to make creamed spinach that I liked, so I recreated my old recipe. I am pleased with it and will add it back into making it regularly. This cooked up in just a few minutes and I licked the pan clean when it was done. I topped this with sauteed tempeh.

 

 

 

 

INGREDIENTS:

1 bunch spinach leaves, washed and quartered

1 Tablespoon olive oil

1-3 clove garlic, diced

¼ cup red onion, diced

2 Tablespoons cornstarch

1/4 water

¼ cup veggie stock

¼ cup nutritional yeast

Salt, pepper, thyme, oregano, rosemary & cayenne, to taste

 

DIRECTIONS:

Heat oil in skillet, then add onion and garlic. Saute about 2-3 minutes. Mix cornstarch with water, mix very well until lumps are gone. Add to pan and stir, adding broth as it thickens. Add yeast and spices and stir in. After a couple of minutes, add spinach on top and place lid on pan. Let spinach steam a few minutes, until wilted.

Serve and enjoy!

 

 

PAD THAI March 10, 2018

Filed under: Cooking,guides,Homes — misscilicia @ 11:31 pm
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A school teacher friend of mine spent last summer living and teaching in Thailand. While there, she took a cooking class. This inspired a dinner party, in which everything was delicious. This was my contribution.

INGREDIENTS:

  • 1/2 pack rice noodles, cooked
  • 1 tablespoon olive oil
  • ½ carrot, diced
  • 2 shoots green onions,diced
  • ¼ block tofu, drained and cut into small cubes
  • ¼ to ½ teaspoon fresh ginger root, diced
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon Hoisin sauce
  • Juice of 1 lime
  • 1 tablespoon sriracha
  • 2 tablespoon sugar
  • ½ cup peanuts, chopped
  • Cilantro, to taste

DIRECTIONS:

Heat oil in frying pan. Heat oil, saute tofu until browned, about 10 minutes, add carrot, green onion and ginger. Sautee about 4-5 more minutes. In the meantime, mix  the last six ingredients in large bowl. Add noodles and tofu mix, stir well. Top with peanuts and cilantro.

Enjoy!

 

Quick & Easy Crackers February 7, 2018

Filed under: Cooking,guides — misscilicia @ 9:23 pm
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I don’t usually like any kind of bread, so I’m surprised that I’ve been making crackers lately. I’ve been experimenting and am pretty happy with this version.

Ingredients:

½ cup flour

½ cup almond flour

2 tablespoons ground flax

2 tablespoons nutritional yeast

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

¼ to ½ teaspoon cayenne

¼ cup water

½ tsp olive oil

2 tablespoons sesame seeds

Directions:

Mix the dry ingredients except the sesame seeds, add the oil and water and mix. Put parchment paper on cookie sheet, place cracker dough on it and top with another piece of parchment paper. Roll out as thin as possible. Bake at 350 for 20-25 minutes.  Let cool.

ENJOY!

 

Lemon-Lime Bars January 21, 2018

Filed under: Cooking,guides,Homes — misscilicia @ 8:54 pm
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Do you ever just get in the mood for a certain food-just out of the blue? Well, that’s how this recipe came about. Maybe because it’s January and I need something bright tasting. I’ve been experimenting with this, and I am happy with the results.

 

 

 

 

Ingredients:

Crust:

1 cube butter

¾ cup flour

¼ cup oats

¼ cup confectioners’ sugar

 

Filling:

 

1 egg

2 Tablespoons flour

¾ cup organic sugar

3 Tablespoon lemon and lime juice, freshly squeezed (I juice one of each.)

¼ to ½ cup pistachios, chopped, optional, for topping

 

Directions:

Soften butter. Mix all crust ingredients and put in baking dish. Bake for about 20 minutes at 350.

Meanwhile, add all but the nuts in a bowl and mix well. When crust is done, pour in the filling and return to oven for another 20 minutes, or until set. Add pistachios, if desired. Let cool.

Enjoy!

 

 

 

Pumpkin Curry Soup December 29, 2017

Filed under: Cooking,guides — misscilicia @ 5:26 pm
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A pumpkin plant showed up in my garden this past summer. I didn’t plant a pumpkin, so how it got there is a mystery, but one I’m happy with. It’s a very good one. It was also very large, and after cooking it and taking it off the rind, I had five quarts to freeze. We had Indian food for Thanksgiving this year and I made a pumpkin curry. I made too much, so I turned the rest into soup. First time I’ve made this, but it sure won’t be the last. It’s quick and easy too.

Ingredients:

2 cups pumpkin

1-2 cloves garlic, minced

2 Tablespoons onion, minced

1 Tablespoon olive oil

1 cup almond or coconut milk

½ cup water

1-2 teaspoons, or to taste curry, turmeric, ginger, salt & pepper

 

Directions:

Sautee the onion, garlic and pumpkin about 5 minutes, then add spices and sautee another 5 minutes. Put in blender or food processor and blend till creamy. Return to pan and re-heat.

I like to serve this with nam bread and a salad.

 

Enjoy!