Monday, May 27, 2013

Banana Vanilla Cupcakes

I made these beauties for a Memorial Day party.  It is my basic vegan cupcake recipe with 1/2 cup more flour, 1/2 tsp more baking powder, and two bananas blended in at the end of mixing.  I signify the banana flavor by placing a dried banana chip on the top of the frosting.  And yes those are dinosaur sprinkles I was using!

Yum and done!

Saturday, May 25, 2013

Spinach Pesto Pasta Salad

I have been introduced to other ways to make pesto recently.  Before I have always used pine nuts but now I am using walnuts.  Better nutritional value and less fat!  I have also been experimenting with putting spinach in the pesto mix with delicious results, and more vitamins to boot!  I apologize in advance for not having photos of the salad it was going before I could take a photo but I am sure I will make many more times this summer and I promise to post my results!
   For the pesto
 2 cups spinach leaves 
 1 bunch basil
 1 to 2 cloves garlic (depending on preference)
 1/3 cup walnuts
 3 tbsp olive oil
 Salt and pepper to taste
   For the salad
  Box of pasta of your choice I prefer fusilli buries up to you
  8 to 10 olives diced
  1 medium tomato diced
  1/4 cup banana peppers diced
  2 to 3 green onions diced
  Salt and Pepper to taste

      Start the water for the pasta.  In a cuisinart or blender blend the spinach basil and 2 tbsp of the olive oil. After that is blended well add the walnuts garlic and the rest of the olive oil and blend well taste and add the salt and pepper as needed.  Set aside (I usually find it much easier to put in bowl and place in the fridge so it is ready to go).  As the pasta is cooking prep the rest of the vegetables.  Add to a large mixing bowl and add the pesto.  After the pasta is rinsed and drained add that and mix well.
Yum and done!