Archive for October, 2011

Pauline’s friend, Liz, made these for a summer camping trip and apparently the kids went wild for them.  I love a recipe that hides veggies in a baked goods  – Enjoy!


1¼ cups whole wheat pastry flour
¼ cup unsweetened cocoa
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 whole banana, mashed
½ cup raw sugar
½ cup unsweetened applesauce
¼ cup non-dairy milk
1 tsp vanilla extract
1 cup shredded zucchini
½ cup raw sugar (optional)


Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Chef’s Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.



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After much nagging on my part, I finally got Pauline to send me her tried and tested fish cakes recipe.  The Stiff family loves it.

1 lb skinless firm white fish fillets, (such as cod or haddock)
1/2 cup dry bread crumbs
2 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 egg, lightly beaten
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
4 tsp vegetable oil
4 lemon wedges
1/3 cup Tartar sauce

In food processor, pulse fish just until in small pieces but not paste; transfer to large bowl.
Stir in bread crumbs, green onions, parsley, egg, mustard, salt and pepper. Shape into eight 1/2-inch (1 cm) thick patties.
In skillet, heat oil over medium heat; fry fish cakes, turning once, until golden and hot throughout, 8 to 10 minutes.

Serve with lemon wedges and tartar sauce

She stole it from Canadian Living (again)


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Yummy Brocolli

Yup – you heard it hear – something about yummy brocolli.  Joanne discovered this recipe, but says that because her guys won’t eat brocolli it’s not kid approved.  However, she thinks it is YUMMY!

1 head of broccoli – or as much as you like
1/3 cup butter
1 tbsp brown sugar
3 tbsp soy sauce
tbsp white vinegar
1/4 tsp ground black pepper
2 cloves of garlic, minced

Place the broccoli in a large pot with 1 inch water in the bottom. Bring to a boil and cook for 7 minutes or until crisp. Drain.
Melt butter in a small skillet over medium heat, mix in the brown sugar, say sauce, vinegar, pepper and garlic.
Bring to a boil and remove from the heat.
Pour sauce over broccoli – add cashews if you like.

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This one is a fave in the Forbes/Zachariah home.  Robin stole it from the Moosewood Restaurant (and I think this isn’t the first time she’s stolen from them).  She throws everything in the food processor or a bowl with the immersion blender, and doesn’t grate or chop anything. She also adds more more cottage cheese (use the entire medium size container).

1 1/2 c 1% cottage cheese
1 1/2 c skim milk or buttermilk
1 t dried mustard or 1 T prepared mustard
pinch of cayenne (or more)
1/4 t nutmeg
1/2 t salt
1/4 t ground black pepper
1/4 c grated onions
1 c grated sharp cheddar (4 oz.)
1/2 lb. uncooked elbow macaroni (or other tubular pasta)
2 T finely grated Pecorino or Parmesan cheese
1/4 c bread crumbs

Preheat oven to 375. Prepare square baking pan with a light spray of oil.

In a blender, combine cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. In a large bowl (actually, I did this right in the baking dish), combine pureed mixture with the onions, cheddar and uncooked macaroni. Stir well. Pour macaroni and cheese mixture into the baking pan. Combine the grated Pecoino or Parmesan and bread crumbs and sprinkle over top.

Bake about 45 minutes, until topping is browned and the center is firm.

Serves 4.

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1/2 c brown sugar
1/4 c oil
1/4 c molasses
2 eggs
1 c buttermilk
1/4 c flax (ground or whole)
1 c frozen blueberries or raspberries
1 1/4 c wheat bran
1/2 c quinoa flour
1/2 c whole wheat flour
1 1/2 t baking powder
3/4 t salt
1/2 t baking soda

Preheat oven to 425. Beat the liquid ingredients together. Combine flours and other dry ingredients, toss berries in the flour, fold into the wet mixture. Bake 16 – 20 minutes.

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Robin got this at a Superfoods Lunch and Learn at her work.   She suggests using light coloured quinoa to make it look more like rice pudding or tapioca but you could use red quinoa.
Credit – Chef Kyle Brandt

1/2 c water
1/4 c quinoa
1 c plain yogurt
1 t maple syrup or brown sugar
1/4 t vanilla
3/4 berries or fresh or frozen fruit

Bring the water and quinoa to a boil, reduce to simmer, cook for 10 minutes. Turn off the heat but let sit in covered pot for 5 minutes. Fluff with a fork and set aside to cool.

Combine the yogurt with sweetener and vanilla. Add quinoa and mix until well blended. Divide teh fruit and yogurt mixture evenly between two glasses or bowls, creating alternate layers of fruit and  yogurt. Will keep in the fridge x 2 days.

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