Monthly Archives: June 2014


1/2 c butter
3/4 c sugar
1/4 c milk
1 tbsp lemon juice into milk to sour
2 c flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
2 eggs beaten
1 1/2 c mashed banana (more makes it tastier, moister, heavier)
– cream together butter and sugar
– add eggs and beat
– stir flour, salt, b.s., b.p. and add to batter
– mix in soured milk, vanilla, bananas
– grease 9″ sq baking dish
– bake at 350′ for 35 min + ( ensure centre is  firm to touch, increase cook time if necessary)

Aprox 1/4 cup butter
1 cup icing sugar
Milk (as needed)
1 tsp vanilla

Beat butter, add icing sugar slowly. Add milk to thin consistency.

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Rhubarb crisp


    • 4 cups rhubarb, cut into 3/4 ” pieces
    • 1 cup sugar
    • 1/4 cup flour
    • 1/2 teaspoon cinnamon
    • 1 cup flour
    • 1 cup brown sugar
    • 1/2 cup rolled oats
    • 1/2 cup melted butter


  1. Combine rhubarb, sugar, flour and cinnamon and put into 8″ x 8″ x 2″ glass baking dish.
  2. Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
  3. Bake at 375 for 35 minutes.

Note: from:

Note: reviews indicate to reduce sugar to 3/4 cup in topping and 3/4 cup in rhubarb mix and increase oats.  This recipe serves 4 ppl.

Note: if using frozen rhubarb, cook time is doubled at a minimum.

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Moroccan sweet potato, red quinoa & chickpea salad with honey harissa dressing


For honey harissa dressing

  • 1⁄4 cup flaxseed oil or extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp honey mustard
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp orange zest
  • 2 tsp harissa paste
  • 1⁄2 tsp sea salt
  • 1⁄4 tsp ground cardamom
  • 1⁄4 tsp cinnamon

For the salad

  • 2 sweet potatoes, peeled and cut into 3⁄4″ cubes
  • 1 540-ml can chickpeas, drained and rinsed
  • 1⁄2 cup beluga black lentils
  • 1 cup red quinoa, rinsed
  • 2 green onions, thinly sliced
  • 1⁄2 cup toasted pumpkin seeds
  • 1⁄2 cup chopped toasted pecan halves
  • 1⁄4 cup chopped fresh mint leaves + more for garnish
  • 1⁄4 cup dried cranberries
  • 1⁄3 cup fresh pomegranate seeds 


1 Preheat the oven to 375°F. In a small bowl, whisk together all the ingredients for the honey harissa dressing.

Toss 1⁄4 cup of the dressing with the sweet potatoes and spread out onto a parchment paper-lined baking sheet. Toss another 2 tablespoons of the dressing with the chickpeas and spread out onto another parchment paper-lined baking sheet. Place both baking sheets in the oven and roast for 35 to 40 minutes, until the sweet potatoes are tender.

In a small pot, bring the beluga lentils and 4 cups cold water to a simmer. Cook for 20 to 25 minutes, until the lentils are tender. Drain, rinse and place in a large bowl, along with the roasted sweet potatoes and chickpeas.

4 Meanwhile, in another small pot, bring the red quinoa and 4 cups water to a boil; reduce the heat and simmer for 12 minutes. Drain the quinoa and let dry in the sieve for 2 minutes. Add to the sweet potato mixture.

Stir in the green onions, pumpkin seeds, pecans, mint and cranberries. Drizzle with the remaining dressing and toss gently to combine. Place the warm salad on a large serving platter and garnish with the fresh pomegranate seeds and mint leaves. Serve.

Serves 6.

Note: I used regular quinoa, and green lentils, don’t overcook the lentils, they are done sooner than you think. I’d double the dressing too to have extra!!


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Banana Rhubarb Bread

Serving Size: 8


for Vegan Banana Rhubarb Bread:

  • 3 bananas mashed or pureed
  • 1 – 1 & 1/2 cups rhubarb, cut in small pieces
  • 1 cup sugar (can be 1/2 white 1/2 brown)
  • 2 cups AP flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan margarine, at room temperature
  • 1/4 cup soy milk with 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon


to make the banana rhubarb bread:

  1. Pre-heat the oven to 350 F (177 C)
  2. Spray a 8X4 loaf pan with oil.
  3. Clean and cut the rhubarb.
  4. Mash or puree the bananas.
  5. Place the flour, baking soda and cinnamon in a large bowl.
  6. Add the prepared rhubarb and mix well to cover the rhubarb with flour. This keeps all the rhubarb from sinking to the bottom.
  7. Beat the sugar and vegan margarine together to a light fluffy mixture.
  8. Add the prepared bananas.
  9. Mix in the vanilla and soy milk with the vinegar.
  10. Add the liquid mixture to the dry and mix until everything is evenly wet, but do not over mix.
  11. Pour the stiff batter into the loaf pan.
  12. Spread the top evenly and bake in the oven for 50 minutes to 1 hour.


Note: I think you could add one more banana and extra rhubarb

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