Pumpkin Chocolate Chip Muffin Tops

Ok, here is another Kodiak cooking mix recipe. I call them muffin tops because they are low fat, but your kids just might call them cookies.

1 cup Kodiak Power Cakes Flapjacks and Waffle mix
1/2 cup canned pumpkin

1/3 cup brown sugar
1/2 teaspoon cinnamon

1/2 teaspoon lemon juice
1/3 cup soy milk (or other nut milk)

1 egg (you can leave this out if you are vegan)
1/2 cup chocolate chips 

Heat oven to 350 degrees. Mix together all the dry ingredients until blended.  In a separate bowl mix together the wet ingredients*.  Combine and mix just until blended. Stir in chocolate chips. Spray muffin top pan with cooking spray (or you can use a cookie sheet with parchment paper on it.). Spoon mixture by heaping tablespoons onto the pan. Bake for 12 minutes.

*If you are not as concerned about fat, add 2 T vegetable or olive oil.

Spaghetti Squash Casserole

I originally made up this recipe before we were vegetarian.  I added ground beef and used Cream of Mushroom soup.  When we became vegetarian I made the same recipe but without the beef.  Then when we went low-fat, I substituted my white sauce recipe for the Cream of Mushroom soup.  I know the instructions seem complicated, but I can mix it up in about 1/2 hour, and then microwave for 10 minutes, when I am pressed for time,  so it isn't too bad.

1 medium spaghetti squash
1 onion, chopped
1 teaspoon veggie soup base
1 teaspoon salt
1/4 teaspoon pepper

2 batches simple white sauce (click here)
1 box corn bread stuffing mix
1 1/2 cup water

Cut squash into quarters and spoon out and discard seeds.  Place in a steamer and steam until the meat is soft (about 20 minutes).  Remove from heat and cool slightly.

Meanwhile, spray a skillet with cooking spray and saute onion.  Add tablespoons of water if the onion starts to scorch.  Cook until softened and translucent, and then add soup base.  Stir to coat and set aside.

Prepare the Simple White Sauce recipe and set aside.

Using a fork shred the squash meat from the shell and place in a large casserole.  Add the white sauce, salt and pepper,  and half the onion to squash and stir to blend. 

Place the water in a microwaveable bowl and heat to boiling.  Add the stuffing mix and stir to moisten.  Add the rest of the cooked onion and let sit for 5 minutes.  Sprinkle the stuffing on top of the casserole.  (I don't usually end up using the whole batch of stuffing.  You can put the left overs in the fridge or freezer to use later.

Bake at 350 degrees for 30 minutes, or microwave for 10 minutes. 

Lowfat Vegan Ice Milk

My husband insists I shouldn't call this ice cream.  It doesn't have any cream in it.  But it does have soy milk, so I feel okay calling it ice milk.

2 cups vanilla soy milk
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 package unflavored gelatin
1/2 cup water
An ice cream maker

Put the water into a small microwave safe bowl.  Heat in the microwave until it boils.  Remove carefully, and stir in the gelatin. Keep stirring until it is fully dissolved. Cool slightly

Put the rest of the ingredients in a bowl and mix thoroughly. Mix in the slightly cooled gelatin mixture.  Pour into the ice cream maker according to manufacturer's instructions.  I use a table top electric ice cream maker and it takes about 20 minutes for the ingredients to thicken.  Once the ingredients are fairly thick, transfer from the mixer to a freezer safe container, and freeze until solid, about another hour.  Scoop and enjoy.

Broccoli Rice Soup

This is a recipe I got years ago from a Cooking Light magazine.  The original recipe called for chicken broth, so it was super easy to make it vegan by changing the chicken broth to veggie broth.  I also added the monosodium glutimate to add back some of the umami flavor of the broth.

1 cup chopped onion
5 cups veggie broth
1 can diced tomatoes
4 cups fresh broccoli flowerets
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon monosodium glutimate (optional)
dash of red pepper (more if you like it spicier)
1/2 cup instant brown rice (or if you have left over brown rice, you can use that)*

Coat a large pan with cooking spray.  Add the onion and saute until slightly soft.  Add the rest of the ingredients except rice.  Bring to a boil, and then turn down the heat to simmer for 15 minutes.  Add the rice and simmer another 15 minutes or until broccoli and rice are tender.  Serve with your favorite whole grain bread.

*If you are using regular white rice or converted rice, add it in at the beginning with the other ingredients and cook for the full 1/2 hour.  If you are using uncooked brown rice, add it in at the beginning, but don't add the broccoli yet.  Cook it for 1/2 hour, add the broccoli, and then cook it all for another 1/2 hour.)