Recipes

Barley, tomato, arugula, and spinach salad

January 24, 2012 by Sarah 1 Comment

This is my spin on a recipe that was in a recent weight watchers weekly that we receive at meetings. This is great as a side dish or you can make a meal of it! You can bump up the nutrition even more by adding some cannellini beans!

Barley, tomato, arugula, and spinach salad
(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5 min

Cook Time: 30 min

Keywords: sauté salad side vegan vegetarian barley tomatoes arugula spinach

Ingredients (4 servings)

2 cups water
1 cup pearled barley
2 cups grape or cherry tomatoes, halved
1/2 small onions, finely diced
2 cloves garlic
1 cup fresh arugula
1 cup fresh baby spinach
salt and pepper to taste

Instructions

Bring water to a boil. Add barley and reduce heat to low. Let cook about 30 mins or until barley is tender. (you can also do this in your rice cooker!). Set aside.

Over medium heat, saute onion in a medium skillet until it starts to get tender.

Add tomatoes and garlic and saute until the tomatoes soften.

Add barley and stir until combined.

Stir in arugula and spinach until wilted.

Season with salt and pepper, to taste and remove from heat.

Eat warm or cold- either way it’s delicious!

I know what I’m having for lunch today!!

Enjoy!

Filed Under: Recipes Tagged With: arugula, barley, Recipes, spinach, tomatoes

Banana Muffins 2 Ways

January 16, 2012 by Sarah 7 Comments

These muffins are seriously amazing! You could go with the traditional banana nut variety or with the banana chocolate chip variety or you could go half and half. Any way you go, you can’t go wrong!!

Banana Muffins 2 Ways
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by Sarah Collins Chapman

Prep Time: 5 min

Cook Time: 20-25 min

Keywords: bake dessert snack vegan vegetarian whole wheat pastry flour muffin

Ingredients (12 muffins)

2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 Tablespoon baking powder
1/2 cup organic sugar
1 cup unsweetened nondairy milk
3 very ripe bananas, mashed
1 teaspoon vanilla
1/2 cup chocolate chips, plus more for sprinkling on top OR 1/2 cup walnuts, chopped, plus more for sprinkling on top

Instructions

Preheat oven to 350 F. Spray muffin pan lightly with cooking spray.

Combine flour, baking powder, salt, and cinnamon in a medium sized bowl.

In small bowl combine mashed bananas, sugar, nondairy milk, and vanilla.

Fold in chocolate chips or chopped walnuts.

Divide batter evenly into the muffin pan. You should get 12 muffins.

Sprinkle a few more chocolate chips or chopped walnuts on top of each muffin.

Bake muffins for 20-25 minutes until toothpick inserted into a muffin comes out clean.

Mmmmmm

Enjoy!

Filed Under: Recipes Tagged With: banana, chocolate chips, muffins, Recipes

Crockpot Enchilada Soup

January 13, 2012 by Sarah Leave a Comment

There’s not much better on a chilly day than a nice spicy soup and this definitely hits the spot! Top with your favorite toppings like cheese, tortilla strips, sour cream, avocado, and cilantro. So Good!!!

Crockpot Enchilada Soup
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by Sarah Collins Chapman

Prep Time: 5-10 min

Cook Time: 6-8 hrs

Keywords: slow-cooker soup/stew vegan vegetarian fire roasted tomatoes Mexican

Ingredients (4 large servings)

3 cups vegetable broth

2 t cumin

2 t chili powder

1/2 t cayenne

28 oz fire roasted crushed tomatoes

2 jalapenos, seeded and diced

1 bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1 can black beans

1 small can tomato paste

2 big handfuls of tortilla chips, crushed (this will be added at the end to thicken the soup and add a fantastic flavor)

Instructions

Add all ingredients except tortilla chips into crockpot.

Let cook on low for at least 6 hours.

Add crushed tortilla chips and stir well- this will not only thicken the soup more but it will add more of an enchilada flavor as the crushed chips melt into the hot soup.

Let cook for another hour.

Ladle into bowls and top with your favorite toppings- cheese, more crushed tortilla chips, avocado, sour cream, etc…

Enjoy!

Filed Under: Recipes Tagged With: crockpot, Recipes, soup

Chocolate Chip Scones

December 29, 2011 by Sarah 1 Comment

Weather you make these as a sweet treat or to go with some tea, coffee and girl talk they’re delicious! They come together very quickly and the ingredients are things I typically keep on hand so if I need to make them in a hurry it’s a cinch!

Chocolate Chip Scones
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Ingredients:
1 1/2 Cup whole wheat pastry flour
1 cup all purpose flour
1 T baking powder
1/2 t salt
6 T earth balance (or butter)
1 cup chocolate chips
3/4 cup nondairy milk, plus more for brushing on top of scones
1 t vanilla
1/2 cup sugar

Directions:
Preheat oven to 400 degrees F

Mix together flours, baking powder, salt.

Cut in butter (you can use a pastry cutter or knives but I think it’s simpler to just use your fingers!) until it resembles little pebbles.

Stir in chocolate chips (yes, before the wet ingredients)

In a separate bowl or a measuring cup mix together sugar, nondairy milk, and vanilla.

Mix the wet mixture into the dry mixture until combined.

Turn dough out onto a lightly floured surface and shape into a circle.

Cut into 8 wedges.

Place wedges on baking sheet (I use a baking stone- I love it more than anything else in my kitchen!), brush tops with nondairy milk, and bake at 400 degrees for 20 minutes.

Allow to cool for a few minutes before serving. Serve warm with your favorite tea or coffee.

De. Lish.

Filed Under: Recipes Tagged With: chocolate chips, Recipes, scones

Dark Chocolate Almond Butter

December 27, 2011 by Sarah 3 Comments

I’ve been sitting on this recipe for a few weeks because I sent my foodie penpal Lindsay some this month and I wanted her to get a chance to sample it before I posted the recipe. I’m super excited to get to share it today!

There’s a certain brand name of chocolate almond butter that I sometimes buy. It’s delicious but it’s $10 for a jar so I don’t buy it often! Here is my version of that, which is much much less expensive seeing that I typically always have these ingredients in my cupboard. And it tastes exactly the same!

So move over chocolate and peanut butter… there’s a new match made in heaven- chocolate and almond butter!

P.S. If you’ve never made your own nut butter before I suggest taking a peek at my almond butter tutorial before you start!

Dark Chocolate Almond Butter
(Print this recipe!)

Ingredients:
2 cups raw almonds
1/2 cup dark chocolate chips (I’m in love with the Guittard brand)
1/2 tsp vanilla
pinch of salt

Directions:
Preheat oven to 300 degrees F.

Pour almonds onto a baking sheet and roast for 25 minutes, stirring occasionally.

Let almonds cool to room temperature and pour the almonds in a food processor and process until the almond butter just starts to come together(this will take a little while so be patient!).

Melt chocolate chips in the microwave or in a small saucepan on the stove.