Recently tried recipes

Lentil burgers. We liked these a lot, but there are a few kinks to iron out. There was a small problem with the amount of lentils in the recipe though. If you're cooking your own, measure out 3 to 3.5 cups cooked lentils. The amount they have you cook was too much. Also, next time I make them I will just add some mustard to the burger mix instead of the maple-mustard sauce. They were already sweet enough with the raisins and they definitely don't need any maple syrup on top of that.

Summer stone fruit crisp. We liked this a lot and devoured it. I made it again the next week but used my own topping recipe (below), which I like better (probably because it's not gluten free, ha!).

Cacao chia pudding. I'm not a huge chia fan but this blended pudding wasn't bad. The texture was a little too runny for me though. I don't think I'll bother making it again.

Best ever vegan cinnamon rolls. Love. (P.S. You can cut way down on the butter.)

Giant gingerbread kids. Tiger Lily has made these twice. They originally came from Alpha-Bakery.

Xtra special celebration cake. Red Chief made this, also from Alpha-Bakery. We enjoyed it without frosting. Both these recipes are what I call accidentally vegan, which means they don't use animal products, but I don't think they were trying to.

Fruit crisp topping

1/2 cup oats
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon baking powder
1 teaspoon vanilla

2 tablespoons oil
2 tablespoons water

Mix well and crumble over cobbler (about 9" square). Bake as your recipe directs, or at 350° for 45 minutes.

1 comment:

  1. Thanks for the lead to the gf stone fruit crisp! We've got two gf kids at home now, and that means all of us are at least mostly gf. :) I'm having to learn a new art of cooking.