It's Foodie Friday! Foodie Friday is my weekly feature that gives you a window into my kitchen. I love to cook, I love to eat, I love to read cookbooks, and I love to inspire people to give vegan food a chance. Thus, Foodie Friday was whipped up and baked to perfection.I mentioned last week that my deployment eating habits are on the boring side. Still, though, I tried a few new-to-me recipes this week--with mixed results.
2 cups Heart Smart Bisquick® mix
2/3 cup soy milk
1/3 cup sugar
2 tablespoons vegetable oil
egg replacer equivalent to 1 egg (I used Ener-G)
3/4 cup fresh or frozen (thawed and drained) blueberries (Mine were still frozen and they came out just fine.)
1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. (I used a Wilton silicone pan, ungreased and without papers.)
2. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
3. Bake 13 to 18 minutes or until golden brown.
And there's one final last-minute entry for this week, which I am enjoying this very moment...
At long last, I've revisited my vegan Shamrock Shake recipe. I wasn't happy with the original, and my do-over in March wasn't good enough, either. This time, though, I found the leprechaun's gold, my friends.
Heidi Renée's Vegan Shamrock Shake
1 1/2 cups nondairy vanilla ice cream (I used So Delicious Creamy Vanilla)
1/8 cup mint-flavored syrup (I used Torani peppermint syrup, but Monin flavored syrup would also be good--I like both brands)
1/4 cup soy milk
Blend all ingredients in a blender until smooth. Makes about 16 oz. You can add a few drops of green food coloring to make it look authentic, but I didn't have any, so I put it in my CN Tower 25th anniversary glass and called it good. And it was!