When it comes right down to it, I do enjoy to bake. Only if all ingredients are at hand, though, and the counters are clear of debris and various dirty dishes. Which is seldom, unfortunately. But when I do bake I manage to make some tasty recipes and they almost always turn out. Almost…
This healthier zucchini bread turned out okay. A little too ‘bread-y,’ if you know what I mean. Tasted a bit plain and of too much flour, but it used up the zucchini ready to go bad in the fridge so who’s complaining?
To make it my own, I added a tablespoon each of dried cranberries and slivered almonds, but it might be too sweet for some. For the original recipe, click here. Would I make this again? Probably not. I’ve tried better bread recipes before but it is nice to branch out every once in a while.
Finally! I tried my hand at making DIY dairy-free frozen burritos. These can easily transform into vegan frozen burritos as well. Any kind of burrito actually. Very customizable. I just happen to like lots of veggies and beans as opposed to meat. They are really flippin’ good! The whole process took about an hour for approximately 12 burritos.
DIY Dairy-Free Frozen Burritos
- Brown 1lb ground beef or vegan veggie mince or any type of ground meat. Or none if you roll that way~ Add taco seasoning or whatever flavours you’d like to impart on your luscious meats. Remove to plate to cool.
- In same pan saute 1 large onion and 3 bell peppers cut into strips. Add garlic and ginger and chile. Cool.
- As veggies saute, cut up a 3 avocados to mash with a splash of lemon or lime juice, chopped cilantro, and salt and pepper.
- Open can of refriend beans. Take out day-old rice from fridge or any other leftovers you wish to use up.
- Assembly is now required! On a burrito wrap layer refried beans, then rice, then ground mince, then veggie mixture, then spread the avocado mixture on top and voila! Roll up that baby, give it a pat, and wrap in saran wrap. Freeze in burrito bag.
- To reheat: blast oven to 375 F and wrap in aluminum foil. Remove foil halfway through cooking. Takes approximately 30-45 min. Haven’t tried the microwave yet…
- Serve on a bed of lettuce with salsa and chopped tomatoes.
What I learned:
- Don’t brown your ground meat too much. Unfortunately I had some meat just a couple days past its expiry date so I cooked the hell out of it. It is very dark.
- Like spicy food? Cut up a couple jalapeños for the onion/bell pepper amalgamation.
- Do not be afraid of seasoning. The more, the better for foods that will eventually be frozen and reheated.
- Do no over cook the onion/bell pepper mix. You will miss the crunch factor.
- One jar of refried beans is not enough if you like beans. Use 2.
- If using rice, separate the grains in your fingers before putting into burrito. No one wants a big chunk of hardened rice.
- Avocado freezes surprisingly well. Considering it has a similar water content to scrambled eggs I thought it would hold up. Keeps everything nice and saucy when there’s a crunchy outside from the oven.
- Try adding Daiya cheese! Just didn’t have any on hand. Or real cheese if you want! Totally up to you!
- Try wrapping in aluminum foil to see if it cuts down on ice formation. The two wrap method (saran then burrito bag) works quite well.
If I have any more thoughts, I will update! This was my first time making frozen burritos and I have lots to learn! ~Burrito Babies~
This post is long overdue. So much so that I have sloppily taken pictures of food located all over my harddrive and it is beginning to annoy me. Usually misplaced files don’t bother me, but when you’re looking for a specific picture and you end up with a pile of old gravy files it’s time for some change in one’s organizing abilities…
REVIEW: Imagine’s Organic Biologique Savoury Beef Gravy
So the 99 cent sticker should have warned me, but I can’t resist a good deal. Came home to make one of my absolute favorite dishes of all time: poutine. Dairy-free to be exact. After the grueling task of cooking frozen fries and topping them with mounds of delicious but expensive Daiya cheese, I heated up this carton of beef juice. And that’s exactly what it tasted like. Liquid cow. Not even like a delicious beef dip. This ‘savoury’ beef gravy is what I imagine might be served in hell. After tasting it from its saucepan, recoiling in disgust, I still poured it over the fries. Yet another mistake. The dish was ruined and now I know not to buy expired cartons of gravy just because they are on sale. Yeah, I said it. Expired. Please, no scolding is needed for I have learned my lesson
RECIPE: Easy Dairy-Free Tuna Grilled Cheese
Yeah, I am not the most talented photographer but you get the point, right? Anyway, this recipe is so easy and probably not that healthy but if you are a hungry college student and must whip something up quick, here you go.
- 2 slices whole grain bread
- Half can dolphin friendly tuna
- Handful Daiya cheese
- Pop the bread into the toaster
- Drain a can of tuna and save half for later
- Once toast is done, place thin layer of Daiya on one piece of bread, then flaked tuna, then another thin layer of cheese, then last piece of toast
- Place on small plate and microwave 15 seconds. Flip over and microwave for another 15 seconds
- Ideally, serve with a garlic dill pickle and ketchup
RECIPE: Easy Tuna Mixed Green Salad
This is another easy recipe which can use up that other half can of tuna. Yummy! I eat this often because of its ease, because it is inexpensive, and usually all ingredient are on hand
- Greens (favorites are red leaf and curly lettuces)
- Half can of dolphin friendly tuna (or other protein)
- Crunchy vegetables, chopped (broccoli, bell peppers, cucumber)
- More vegetables, diced (tomatoes, etc)
- Fruit is good too (apples, berries)
- 1/4 cup driend cranberries
- Sprinkling pepitas or other seeds/nuts
- Place everything on plate in order
- Add salt and pepper and favorite salad dressing
- Eat a delicious, healthy meal. Quite often I eat this as my lunch, a HUGE salad with protein fills me up :-)
As with last year, this year I was in charge of the holiday feast. Last year’s dinner was beautiful and delicious so this year I wanted to push myself even further… though my plans inevitably changed. Unfortunately in the mess of baking, cooking, and eating, I forgot to take pictures of the main meal so instead you shall be privy to my wonderful and amazing drawings!
Also, most recipes I made were either vegan, vegetarian, or dairy-free to the surprise of my family. Also also, these recipes are really easy for the non-baker like me!
The recipes are linked to the title of the food item (can I get any more technical and robot sounding? hahaha)
Vegetarian & Dairy Free – The overwhelming response was incredibly positive. Everyone loved these and they went very fast! The second batch hardly kept up with demand. One aspect of the recipe I changed was the cooking time. Half an hour is way too long and my nuts started burning (hahaha.) 20 minutes is long enough!
SPICY, SMOKEY & SWEET GLAZED ALMONDS
Vegan – Mine were vegetarian because I had to substitute honey for the agave syrup. The nuts were spicy and left an aftertaste of sriracha sauce on the palate. They weren’t my personal favourite but my friends and family who liked spicy foods loved them. Would definitely make again. Just be careful not to let them burn!
RICE CRISPY SQUARES
Vegetarian & Dairy Free – As usual, just use Earth Balance instead of butter and gelatin free marshmallows. My absolute favourite! I made two batches plus an extra one today solely for myself.
PEANUT BUTTER OAT BALLS
Vegetarian (although they could be made vegan) – Used honey instead of agave syrup which turned out fine. These balls tasted SO peanut buttery! Too much for my taste, even though it was only 1/4 cup… And they don’t really ‘set’ so to speak – they just gel together a little bit.