Vegan picnic inspiration, courtesy of Mama Pea. I haven't coughed up any recipes from this book yet because I really think it's worth picking up - but Mama Pea gives you this recipe on her blog. (read)
This recipe had been in my to-make queue for almost a year before I finally made it last week. It was one of the first recipes I used to break in my new kitchen and being surrounded by alarmingly beautiful people (and also a pretty surprising amount of like, morbidly obese people, what's up with that, LA?!) this recipe felt like a god jumping off point for a pumped up healthy kick. (read).
Just like with a lot of kids, peanut butter and jam is a real weakness with mine. A weakness I try my best to exploit - to their own advantage, of course! As with all the recipes in Jessica Seinfield's book, there is a hidden vegetable snuck into these muffins. Some of the recipes in this book seem like an easy sell (like these brownies with spinach and carrots) but turn out to have a telltale veggie taste that totally turns off anyone with a vegetable radar - aka anyone under the age of 10. However, this recipe disguises a healthy dose of carrots with peanut butter and jam. Genius! If you use sugar free, low sugar, or otherwise healthier jam than a run of the mill glucose fructose garbage, it's even healthier! (read).
This is the 12th recipe from Jessica Seinfield's 'sneak pureed veggies to your kids' cookbook and it's another hit. It doesn't taste different from other banana breads, except maybe it's a little moister - which would be a point for not against it. I've said a few times now that since there are several recipes in this book I use all the time now, I keep a stock of pureed veggies in my freezer so I can make them on a whim (and also so I can plop, say a frozen cup of spinach, into a simmering chili like I did tonight), and having the pureed veggies on hand really makes the whole job a lot easier. (read).
This is the 8th recipe this year from Deceptively Delicious, again it was pretty fast to pull together - provided you have the purees on hand. The beginning of the book suggests you make it a routine to puree and then freeze the purees on a regular basis so you always have some on hand. It only took a few weeks of cooking and baking through this book before I started freezing purees. So. Much. Easier! (read).