Tag Archives: nuts

Roll-out of bed for these breakfast roll-ups

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I did some experimentation with fruit leather this week to see how my lovely dehydrator works. I received it last year as a wedding gift and this was its debut in the kitchen.

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I started with the fruit because it seemed the simplest to make and I wanted to get a feel for how the machine works before trying more complicated recipes (jerky is on the list!)

I made both a breakfast roll-up which is very filling and can be taken on the go, and some fruit leather for snack.

 

Here’s what I used for the roll-up (this only made two so be sure to double or tipple if you want them to last awhile):

  • 2 eggs
  • 1 cup diced fruit of your choice ( I chose strawberries and bananas)
  • 1/2 cup thawed orange juice
  • 1/2 cup nonfat dry milk powder (found in the coffee section of most stores)
  • 1 teaspoon of vanilla
  • 1/3 cup of seeds

 

To assemble:

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  1. Blend all ingredients except the seeds until smooth and liquidy

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  2. Pour evenly onto two sheets

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  3. Add seeds

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  4. Cook at 135 in dehydrator for 12 hours (it will peel from the tray). Roll them up if desired, and enjoy breakfast!
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    OK so that was super easy! The other fruit leather I made was even easier. I blended a cup of strawberries with one banana until it was a puree. I added some nuts and coconut and cooked at the same temperature for 10 hours. I recommend checking at eight hours. If it peels off, it’s ready to go.  These ones couldn’t roll because of the coconut topping so I cut them into slices instead:

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Definitely not a side salad

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This hearty salad could be a meal on its own. I’ve posted a quinoa salad before, but this one takes the cake.
I used a recipe from the Vegan Planet and switched it up a little bit.

Here’s what you’ll need:
An 11 oz (300g) box or handful of mixed greens
One cup cooked, cooled quinoa
1 cucumber, chopped
1/2 cup finely chopped pecans or walnuts
2 pears, sliced
Handful of dried cranberries

Dressing (taken directly from the recipe):
1/3 cup olive oil
2 tablespoons balsamic
1 tablespoon dijon mustard

To assemble:
1. Mix dressing ingredients together in a bowl. Set aside.
2. In a separate bowl combine greens, cucumber, pear, nuts and dried cranberries. Mix in half of the dressing and stir well.
3. Mix the other half of the dressing in with the cooked, cooled quinoa. (For instructions, see this previous post).
4. Add quinoa to bowl and mix into salad.
5. Dish into four bowls.