RSS Feed

Tag Archives: vegetarian

Muffin Fix

Muffins are our answer to everything.

Need a quick lunch snack? Muffins.
Want a light breakfast?  Muffins.
Packing for a road trip? Muffins.
Bored?  Why not do some baking to pass the time?  Why not bake muffins?

DSCN6152

Our other answer to everything is chocolate and peanut butter.  Obviously.

DSCN6142

We don’t want to be redundant, or predictable, but our craving for chocolate and peanut butter is just never quite satisfied.  And we were baking these to share with a friend who’s favourite flavour combo also happens to be chocolate and peanut butter, so in our minds the decision was already made!

DSCN6155

So in case you haven’t guessed already, these are chocolate peanut butter muffins.

Make that chocolate peanut butter swirl with chocolate and peanut butter chips.

Whaddup.

DSCN6154

These little beauties are truly decadent.  And they’re the perfect snack to bring along for post-race snacking, Toronto road-tripping, beach-bumming and post-night-out-breakfasting.  All of which took place in a span of 24 hours this past weekend.

DSCN6156

So the real question is: can you ever have too many muffins?  No, no you cannot.  We suppose the other question is: can you ever have enough chocolate and peanut butter?  Again, the answer is no.  And these little snacks are the perfect marriage between the two.  Win-win!

Chocolate Peanut Butter Swirl Muffins

DSCN6155

Prep Time: 20 minutes
Bake time: 20-25 minutes
Makes: 19-24 muffins (depending on the size)

Ingredients:

For the Chocolate Batter:

1.5 cups whole wheat flour
1/2 c. all purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 c. white sugar
1/4 c. cocoa powder
1 egg, beaten
1 egg white
1 c. milk of choice
1 tsp vinegar
1/2 c. unsweetened applesauce
1/4 c. plain yogurt
1/4 c. honey
1 tsp vanilla extract
1/2 c. peanut butter chips

For the Peanut Butter Batter:

1.5 c. whole wheat flour
1/2 c. all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 c. white sugar
1 egg. beaten
1 egg white
1 c. milk
1 tsp vinegar
1/2 c. apple sauce
1 tsp vanilla extract
1/2 c. peanut butter
1/2 c. semi-sweet chocolate chips.

Directions:

Preheat the oven to 350F.  Spray two muffins pans with non-stick cooking spray.

In two large bowls, combine the dry ingredients for both batters separately. In two separate smaller bowls, combine the wet ingredients for both batters separately.  Pour the wet ingredients for each batter into the bowls of dry ingredients. (You will have two bowls with two different batters).  Stir both bowls just until everything is combined and there are no dry spots.  Gently stir the chocolate chips into the peanut butter batter and the peanut butter chips into the chocolate batter.

Place a spoonful of the chocolate batter into each of your muffins tins, only filling the muffin tin about 1/3-1/2 full with the chocolate.  Now go along and top the chocolate batter with a spoonful of peanut butter batter.

Using a butter knife, gently swirl the two batters together.  Bake for 20-25 minutes, until the muffins are firm yet still soft.

~twosaucysisters

Do you like muffins?  When you have to make snacks, what are your go-to favourites?

Advertisements

How to Make Your Own Vegetable Stock

DSCN6041

We grew up in a home that went to great lengths to avoid wasting food.

Peanut butter jars were scraped clean with the spatula, yogurt containers were not allowed to be thrown away until every. last. drop. of yogurt had been consumed, crusts were never thrown away and even the crumbled cereal dust at the bottom of the box was eaten.

So maybe you can understand where we’re coming from when we say that seeing food (or anything, really) being wasted really bothers us.  Like when we would watch a food fight break out on a T.V. show as kids the first thing that would come to our minds is “that’s such a big waste of food!” Yes. That happened.

And don’t even get us started on the amount of food that we see getting thrown away at work!  Having cooked/served at a few restaurants now, the amount of food that we’ve seen get thrown away on a daily basis at any restaurant is enough to make our 8-year-old selves speachless!

While a restaurant can’t really do much about the food that gets brought back un-eaten, one place we worked at had a great system for using up veggie “scraps”.  You know, the outer peel of carrots,  the stems of herbs, the ribs and seeds of peppers- all the stuff that ordinarily you would just throw away?  They had several “stock pots” sitting around the kitchen, and when you would finish peeling and chopping a bunch of carrots, peppers, cucumbers, etc. you would throw the leftover parts that you aren’t using into the stock pot.  When the pot got full, it was covered and kept in the fridge and used later on to make vegetable stock.

What a great idea, right?

Since working there we have adopted a similar system, and now we always have healthy, low-sodium homemade vegetable broth on hand that costs basically nothing to make!  It’s a very simple process, so lets get started.

Step One: Get a plastic bag/bucket and fill ‘er up!

DSCN6023

So what usually falls into our stock bag?  Carrot peels, pepper stems, onion skins, the ends of celery stalks, cauliflower stems/leaves, herb stems, and when the bag is getting full and we know we’re going to be making stock really soon, we like to throw in some apple cores, too!  Just remember these two pointers:

1. Don’t put asparagus into your vegetable stock unless you know you will be making asparagus soup
2. Don’t put more than one broccoli stem into the pot, or else all you’ll taste is broccoli!

Step 2: Dump the veggie scraps into a pot and fill it with water.

DSCN6029

No need to measure, just fill it to about 1 inch from the top of the pot.  We also like to add a couple more chopped up garlic cloves at this step, to pump-up the flava!

Step 3: Bring to a boil, then reduce the heat to low and allow it to simmer for about 1 hour.

DSCN6027

As the stock simmers some of the liquid will evaporate, so you may want to come back 1 or two times during the simmering process to add a little more water back in.

Step 4: Strain the liquid through a colander.

DSCN6031

You’ll be left over with a reddish-brown liquid that looks like this:

DSCN6037

Now just pour the liquid into a few containers and place in the freezer.  They’ll keep for several months in there, and you can just pull out containers and thaw them as you need them!

DSCN6038

We usually don’t add any salt to our stock since we prefer to add it to the actual recipe when we’re cooking, but if you like you can feel free to add a dash or two in according to your tastes.

DSCN6047

And there you have it!  No-salt-added vegetable stock perfect for soups, stews, sauces, and whatever else you want to use it for!  And all those veggie “scraps” that ordinarily would have been wasted have now been put to good use.  You will never need to buy the stuff in the powder form from the grocery store ever again.

Cheap, healthy and easy?  Sounds about right to us!

~twosaucysisters

Have you ever made your own vegetable stock?  What do you do to avoid wasting food?

1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

DSCN4691

Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

DSCN4699

Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

DSCN4801

Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

DSCN5187

Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

DSCN3724

Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

DSCN1135

Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

DSCN5337

Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

DSCN2682

Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

DSCN5227

Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

DSCN5877

Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

DSCN5050

Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

DSCN5801

Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

DSCN5478

Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

DSCN2441

Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

DSCN5307

Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

DSCN5974

Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

DSCN1075

Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

DSCN2969

Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

DSCN3123

Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

DSCN5237

Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

DSCN2325

Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

DSCN1719

Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

DSCN2004

Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

DSCN3259

Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

DSCN2881

Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

DSCN5166

Kale Chips

Quite possibly the most addicting snack ever.

DSCN2705

Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

DSCN4990

Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

DSCN5116

Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

RSCN0538

Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

DSCN4306

Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

DSCN3218

Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

DSCN2527

Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

——————————————————————-

So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

Simple Sunday: It’s All Greek to Us!

Apparently our tzatziki-hummus from Thursday’s post got us craving Greek food, because we’re back again today with another little taste of the Mediterranean. This time it’s in the form of a salad that’s delicious, healthy, and as always- simple 🙂

DSCN5974

And yes, that is the same blue bowl and blue napkins from our other Greek-themed photo shoot.  What can we say? When you find something that works you stick with it, right?

Well, that and you can only have so many blue bowls in your cupboard…

DSCN5971

But enough about bowls, let’s talk about salad!  Juicy tomatoes, crisp cucumbers, some pungent black olives and salty feta cheese. Talk about yum!

DSCN5970

Those of you who have had some experience with Greek food (or at least Greek Salad) will notice that we left out one very key ingredient: red onion.  The truth is, no one in our family is a real fan of red onions.  In small quantities they’re ok, but for the most part we all find they just leave an overwhelming onion taste in our mouths that lasts forever.  But of course, if red onion is your thing, we definitely encourage you to add it in to the mix!

DSCN5977

The dressing for this salad has only a handful of ingredients, making it a snap to prepare so you can spend the rest of the time working on the chicken souvlaki feast you’re going to serve it alongside.  At least that’s what our family did, and is highly recommended!

DSCN5972

Oh, and remember that Greek-inspired hummus we mentioned?  That would go pretty well with this, too.  Just sayin’ 😉

Easy Greek Salad

DSCN5970

Prep Time: 10 minutes
Serves: 4

Ingredients:

3 ripe tomatoes
1/2 large cucumber
1 cup pitted black olives
1/2 large red onion (optional)
1/2 c. reduced-fat feta cheese
1/4 c. olive oil
3 tbsp white vinegar
1 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano

Directions:

Dice the tomatoes, cucumber and onion (if using) into bite-sized pieces and place in a medium-sized bowl.  If desired, cut the olives in half or leave them whole and add them in as well.  (We cut some of them up and left some whole).  Crumble the feta cheese and add it to the bowl as well.  Stir everything together until it is all evenly mixed.

In a container with a tight-fitting lid, combine the olive oil, vinegar, lemon juice, garlic and oregano.  Shake vigorously until everything is mixed together well.  Pour the dressing over the salad and stir gently to make sure all the ingredients have been evenly coated with the dressing.  Cover and allow to marinate in the fridge for at least 30 minutes before serving.  The salad will keep in the fridge for a couple days. (And even gets better as it sits).

~twosaucysisters

Have you ever tried Greek food?  What is your favourite Greek dish?

Dipping and Decisions

Greece-Slide1-Santorini

 

Doesn’t that look nice?

This is a picture of Santorini, Greece. Neither of us have ever been to Greece, but it is definitely on our “Must Go” list. There’s so much culture, it’s warm, and of course, who doesn’t love Greek food? Souvlaki, olives, figs – deeeelicious!

One of the most famous dishes to come out of Greece (besides the yogurt) is Tzatziki, and with good reason! It’s creamy, garlicky, yet still fresh and bright, thanks to the cucumber.  So good. One of our favourite dips, actually. It can sometimes be a tough call between Tzatziki and hummus. Well, that decision just got a whole lot easier – we combined them!

DSCN5901

Tzatziki-hummus, anyone?

DSCN5889

A beautiful blend of two different cultures (middle eastern + Greek), kind of reminds us of our Greek Nachos… we sure do love culture-crossing over here!

DSCN5896

For this dip, we blended tzatziki ingredients into the hummus, though for a simpler version (ahem – cheater! Cheater!) you could also blend some store-bought tzatziki into a plain or roasted garlic hummus.

DSCN5899

However you choose to prepare it, this dip is creamy, refreshing and perfect for when you just can’t make that decision between Tzatziki and Hummus.

DSCN5891

Enjoy! 🙂

Tzatziki – Hummus

DSCN5901

Prep time: 5 min
Total Time: 10min
Makes: ~2c.

Ingredients:

2 c. chick peas
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
1 tbsp white vinegar
1/2 c. plain greek yogurt
2 cloves garlic
1/4-1/2 tsp salt
pepper
water, for thinning.

Directions:

In a food processor or high-powered blender, combine all ingredients except the water and the chickpeas. Blend until combined and creamy. Add the chickpeas and blend until smooth and creamy, about 5 minutes. Add water to reach desired consistency, if desired.

~twosaucysisters

What’s your favourite – hummus or tzatziki?

Chocolate Lavender

Last Monday was the 3rd installment of Heather’s Meatless Monday round-up.  It was for the letter D and in this case, D stood for dark chocolate.

And we missed it.

How could we miss the week that was using chocolate as the main ingredient?!?

We knew we had to make up for it this week, so we called out to our facebook friends to give us a little inspiration as to what we should make.  After all, we knew we had to do something pretty spectacular to make up for missing dark chocolate week!

One very devoted follower found a recipe for a dark chocolate tart that looked incredible, and so we set to work make our own Saucy Sister (aka-healthy) version.  We decided while we were at it, we might as well make it with gluten-free and vegan options because nobody is going to want to be left out of this one!

DSCN5923

On top of that, the weather is warming up quickly over here (woohoo!) so we decided in the spirit of summer, we would make this a no-bake creation, becuase who really wants to turn on their oven when it’s hot outside?

DSCN5934

You also might notice the sprigs of lavender on the top- that is no accident!  You see, we are in the midst of preparing our vegetable garden for another season, and we have purchased a number of herbs to plant in pots on the back porch.  One that we are particularly excited about is our lavender plant, so we thought this was the perfect opportunity to incorporate some fresh summer herbs into our dishes!

DSCN5936

So we give you a No-Bake Chocolate Lavender tart.  The perfect way to start off a summer of baking dessert-making.  And yes, we realize that we failed to follow the rules and make something from one of the participants last week.  Heather, we are very sorry, but we just had to share this recipe!  And I guess we sort of used Laura’s chocolate-avocado idea, didn’t we?  That must count for something, right?

DSCN5932

If you don’t have lavender, you can leave it out and just add a little more water or sweetener, but it really makes this unique, so we highly recommend trying to get your hands on some!

And of course, head over to visit Heather at Better with Veggies to see what everyone else made this week!

BWV-Round2-May-Chocolate_thumb2

No-Bake Chocolate Lavender Tart

DSCN5936

Time: 20 minutes
Makes: 1 9-inch pie

Ingredients:

2 c. rolled oats (use gluten-free oats for a gluten-free version)
1/2 c. raw almonds
1/2 c. raw walnuts
1 c. chopped dates
2 tbsp cocoa powder
1 tbsp maple syrup
1 tbsp water

1 large avocado
1/2 c. plain greek yogurt (use dairy-free yogurt for vegan version)
1/4 c. + 2 tbsp cocoa powder
1/4 c. + 2 tbsp maple syrup
1/4 c. hot water + 2 sprigs of lavender
dash of salt

Directions:

In a food processor, combine the oats and nuts and cocoa powder.  Blend for a couple of minutes until the oats and nuts are finely chopped.  Add the dates and pulse until the mixture is crumbly and there are no large pieces of dates left.  Add the water and maple syrup and pulse until the mixture comes together and sticks together when punched between the fingers.

Line a 9-inch pie plate with wax paper.  Dump the crust mixture into the plate and press firmly, making sure to press some of the mixture up the sides as well.  Set aside.

Place the lavender in the 1/4 c. of hot water and allow to steep for several minutes.

In your food processor, combine the avocado, yogurt, cocoa powder, maple syrup, salt and 2 tbsp of the lavender water.  The rest can either be discarded or kept used in something else.  Blend all ingredients until smooth.  Pour the chocolate filling into the crust and smooth with a spatula.  Allow to set in the fridge for at least a couple hours before cutting.

Garnish with fresh sprigs of lavender if you wish.

~twosaucysisters

Have you ever had chocolate and lavender together?  What are some of your favourite chocolate desserts?  Are you planting a vegetable garden this year?

Simple Sunday: The Half-time Snack

Today is a big day in our household: aka it’s Sir Alex Ferguson’s last game as manager of Manchester United! What an incredible man who has done so much for not just United but for soccer and the English Premier League in general. Alex, we will miss you!

sir-alex-ferguson-years-wallpaper-135412194

Yesterday was also a big day in the game of soccer, because it was David Beckham’s last game of his 20 year career! Not only did he have an incredible career, being the only english player to win major league titles in 4 different countries, but he’s probably the most famous and celebrated players of all-time. We wonder why…? 😉

dbeck2

Oh, David, how we will miss watching you run around on the soccer pitch!

As you can imagine, there has been a lot of soccer watching here lately, and with games being at least 90 minutes long, half-time snacks are a requirement. After all, to cheering takes a lot of energy, right?

DSCN5941

A few weeks back, we posted a recipe for salsa and mentioned how we would do a Simple Sunday post about our home-made tortilla chips – well, here they are! 🙂

DSCN5946

These are about as simple as they get, people! There are only 4 ingredients, and they take 15 minutes tops to make. All you need are some tortillas (we like to use the small ones best), lemon or lime juice, course salt (sea or kosher) and pepper. That’s it!

DSCN5949

These are great for when you want chips and salsa (or nachos) but don’t have any on-hand, or if you want chips that are full of flavour but much lower in sodium than their store-bought counterpart.

DSCN5954

So whatever your sport, grab some salsa and get snackin’!

Home-made tortilla Chips

DSCN5946

Prep time: 2 min
Cook time: 12-15min

Ingredients:

Your favourite tortillas
Lemon or Lime Juice
Sea salt (or kosher)
Ground black pepper

Directions:

Pre-heat oven to 375 F.
Spread the tortillas across a baking sheet and sprinkle both sides with lemon or lime juice, salt and pepper. Using a pizza cutter or sharp knife, slice the tortillas into triangles. You don’t have to cut all the way through them, just enough to draw lines so that they will easily snap once baked.
Put in the oven and bake for 8min, then flip the tortillas over and bake for another 3-5min, until golden and crispy.
Serve with your favourite salsa and enjoy!

~twosaucysisters

What’s your favourite game-time snack?