{twd} mini tropical crisps

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I’m sure the Cran-Apple Crisps are delicious and I know they are  seasonally appropriate. However, I’m currently in a vacation frame of mind. I leave for Fiji/French Polynesia in a week & a half and I can’t wait. When I read Dorie Greenspan’s Playing Around suggestion of using bananas & pineapple instead of the cranberries and apples, I jumped at it.

I made an 1/8th of the recipe and was able to make 5 two-bite crisps. For the fruit I used: pineapple, banana, mango, and dried pineapple. When I made the crisp topping, I used chipotle chile powder instead of the spices.

Thank you to Em of The Repressed Pastry Chef for hosting this week’s Tuesdays with Dorie selection. If you would like the recipe, please visit her blog or buy the book.

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Spicy Asian Stir-Fry with Whole-Wheat Linguine & Vegan Sunshine Muffins

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Most of the time, the food I make for Vegan Tuesdays has been some sort of whole grain with some sort of legume or bean or something all mixed up. I wanted to make something slightly different so when I saw this recipe in this month’s Vegetarian Times, I knew I had to make it.

Okay, the decision was not that easy because I almost made Quinoa Salad with Black Beans and Mango from Veganomicon. I am still going to make the quinoa salad, I have the mango {it’s my second mango for this salad, my first one went bad before I could use it}.

The stir-fry was easy to throw together and like all stir-fries required a bit of prep. It’s chock full of veggies and it’s only 330 calories for a 2 cup serving. How cool is that? I cooked with bok choy for the first time.

Spicy Asian Stir-Fry with Whole-Wheat Linguine

Adapted from Vegetarian Times, March 2009
  • 8 ounces whole-wheat linguine
  • 1 tablespoon peanut oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 small bok choy, chopped {I used leaves and all}
  • 1 1/2 cups broccoli florets
  • 1/3 cup of snow peas, halved
  • 1 red bell pepper, thinly sliced {the original recipe said to use half, but what do you do with the other half?}
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Sriratcha {always a good thing}
  • 1/4 cup chopped peanuts
  1. Cook pasta according to directions. Reserve 1 cup of the cooking liquid, drain, and set aside.
  2. Heat oil in wok over medium heat. Add onion and garlic and sauté until onion is golden, 5 to 7 minutes.
  3. Add the veggies, stir-frying for five minutes. Add 1/2 cup of water, cover, and simmer for 5 minutes. Stir in hoisin and sriratcha. Stir in linguine and 1/2 cup of the reserved cooking liquid. Add more if stir-fry seems dry. Serve and garnish each serving with chopped peanuts. Enjoy!

Makes 4,  two-cup servings.

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For something a little sweet, I made Carrot-Pineapple Sunshine Muffins from Veganomicon. You can find the recipe HERE. These muffins are made with whole-wheat pastry flour, ground flax seed, and brown sugar. They are full of shredded carrots, crushed pineapple, and raisins. For liquid, a little bit of canola oil and some pineapple juice. They are spiced with ground ginger and cinnamon. All-in-all, these muffins are very tasty and moist and sound like they should be healthy, but probably are just a healthy-sounding sweet breakfast treat.

I’m falling in love with vegan baking. It’s so easy and quick and the results are outstanding. I’m going to try out some vegan chocolate-raspberry cookies next so  be on the look out for those soon.

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