Skip to main content

Featured

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...
Post a Comment
Read More...

Pot Roast Quesadilla

Well I don't know about you, but I can only eat leftovers so many times in a row before I just can't take anymore. Leftovers aren't my favourite to begin with.

I made a roast in the slow cooker yesterday and we ate it for dinner. For lunch, I brought some to work. By dinner tonight, the thought of eating more roast was killing me, but I didn't want to waste it. Next time I'll buy a smaller roast. This thing was huge. 

Sure, you could make a pot pie or beef with noodles and gravy, but then I'd have had to make a crust or some gravy, and that seemed like too much effort. So I picked up a pack of tortillas and made some quesadillas instead. Easy!

You can use my favourite recipe for slow cooker pot roast, or make it your way.


Pot Roast Quesadillas
Makes however many servings you want.

Ingredients
  • 1 medium onion, thinly sliced
  • 1 sweet bell pepper, thinly sliced
  • oil for cooking
  • BBQ sauce
  • leftover pot roast, cut into chunks
  • cheddar or provolone cheese, shredded or sliced
  • tortillas
Directions
  1. In a large pan over medium heat, saute your onions and peppers in the oil for 5 minutes or until golden. Stir in a squirt of BBQ sauce and set aside. Wash the pan. 
  2. Place a layer of the vegetable mixture onto a tortilla followed by some beef, then sprinkle with cheese. Place a second tortilla on top. For kids, you can just use one tortilla and fold it in half. 
  3. Place the pan over medium heat and cook the tortillas one side at a time until golden and the cheese inside is melted. Cut into wedges and serve with sour cream.
Email Post

Comments

Post a Comment

Popular Posts