Here’s the recipe. If I were to make this again, I think I’d replace the lemon juice with lime.
I made the cupcakes using the recipe for Carla’s Hot Milk Sponge cake from the More with Less cookbook by Doris Janzen Longacre, but I infused the milk with Earl Grey tea. The topping is the same marshmallow cream from Mimi’s poppyseed cake, except I steeped dried lavender in the water I used, and did not include vanilla.
I cooked too many kidney beans one day and needed to use the leftovers, so I made a variation of rice and beans with vegetables without the rice.
- 400 grams cooked and rinsed kidney beans
- 1 medium onion
- 2 teaspoons oil
- 250 grams corn kernels
- 1/2 green chili (optional)
- 1/2 pimenton or other sweet red pepper
- 1-2 teaspoons taco seasoning mix
- 1 spring onion (scallion) – green part only
- a few sprigs of coriander leaf (cilantro)
- salt to taste
Dice the onion finely. Heat the oil in a frying pan on medium-low and add the onion when it is warm. Cook the onion slowly until soft and beginning to brown, stirring frequently.
While the onion is cooking, chop the sweet pepper and the chili and set them aside. Chop the spring onion and mince the coriander leaf.
Add the sweet pepper and chili pepper to the onion. Cook until beginning to soften, about 3 minutes. Add the corn, kidney beans and taco seasoning. Adjust to taste with taco mix and salt. Cook just until the beans and corn are warmed through.
Serve garnished with the chopped coriander and spring onion.
Usually when I make smoothies I make them as a dessert, using fruits and not vegetables, but smoothie breakfast bowls looked like too much fun to pass up. I made the smoothie from cooked and chilled broccoli, a handful of blueberries, a banana, hazelnut milk, and stevia. To decorate I used sunflower seeds, dried goji berries, pumpkin seeds, pinenuts, coconut flakes, sliced almonds, black and white sesame seeds, flax seed powder, and flax seed powder mixed with goji berry.
The dumplings are made from glutinous rice flour, salt, baking powder, boiling water and stevia. The dough was divided in thirds and one part was mixed with matcha powder while another part was mixed with cocoa powder. The dough was rolled into strands, braided, looped back and rolled some more before being cut and rolled into balls which were boiled.
The dumplings are set on a bed of macerated raspberry and strawberry sweetened with agave syrup and stevia.