July 17, 2009

Kashi Frozen Meals

I have found several Kashi frozen meals that I enjoy for lunch while at work. I like that they are labeled 'vegan' clearly on the front of the package and this makes it easier to find out what options are safe for me to eat. I have never fed any of these to my toddler though and I am not sure that she would appreciate the flavors and spices as much as I do.

My two new favorites are Garden Vegetable Pasta and Mayan Harvest Bake.

I also like Tuscan Veggie Bake. I have not yet tried the Veggie Chana Masala or some of the other options.
I could not find an official allergy statement and I am unsure how these product lines are made as many of there other food options do contain dairy.

July 8, 2009

Sweet Potato Grill Pockets

I love sweet potatoes and love to find new a fun ways to cook them. I modified this recipe from one that I found on allrecipes.com.

2 large sweet potatoes, peeled and sliced
1 apple, peeled and sliced (Granny Smith works well)
4 TBS soy margarine
4 TBS brown sugar
aluminum foil

Tear off 4 large sheets of aluminum foil. Place 1/4 of the sliced sweet potatoes on each sheet. Place 1/4 of the sliced apple on top of sweet potatoes. Top each with 1 TBS soy margarine and 1 TBS brown sugar. Use foil to create packet. Grill on medium for 30 minutes, turning over at least once.

Makes 4 servings.

July 6, 2009

Quick Pancakes

I have finally perfected my dairy and egg-free version on Bisquick pancakes. My first several attempts at them provided very thick and dense pancakes. They were edible but I wanted them to be light and fluffy instead.
2 cups Bisquick
1 1/2 cups soy milk
Ener-G egg equivalent for 2 eggs (1 1/2 tsp Egg Replacer and 2 TBS warm water per egg)
1 tsp baking powder
1 tsp lemon juice
1 tsp sugar
Heat griddle to 300 deg. Spray with non-stick spray if needed.
Mix Bisquick and soy milk together with a whisk in medium mixing bowl. In separate bowl, mix together egg replace and water until frothy. Add egg replacer, baking powder, lemon juice, and sugar into Bisquick mixture. Mix well with whisk.
Pour 1/4 cupfuls of batter onto hot griddle. Flip halfway through when bubbles appear. Cook until edges are done and both sides are evenly browned. Makes approximately 14 pancakes depending on size.
Serve with syrup or apple butter, and a side of fruit.