Super easy, fast and yummy! This fruit salad has been updated from the fruit salads I remember as a child to be a little healthier and easy. The only complaint I have about this salad is that it never lasts long enough! Perfect for picnics and last minute potlucks.
Easy recipe. Short prep time. Vegetarian. Vegan.
Easy Summer Fruit Salad
- 1 can mixed fruit – drained well (in light syrup or juice)
- 1 small can crushed pineapple – drained well (in natural juice)
- 1 small can Mandarin oranges (optional) – well drained
- 1/2 – 1 cup unsweetened shredded coconut
- So Delicious CocoWhip – I don’t usually recommend brands but this is the best for this recipe I have found. No I’m not being paid for the recommendation.
- About 1 cup- Vegan mini marshmallows (optional)
- 1/4 cup pecan pieces (optional)
- Drain all fruit very well then mix together in a bowl. (If the fruit is not drained well your salad will be watery).
- Add unsweetened coconut to taste.
- Add vegan marshmallows to taste.
- Add pecan pieces.
- Mix CocoWhip until the mixture is well coated.
- Refrigerate for at least 30 minutes.
I recommend making a double batch if you plan on taking this to a potluck or party. It goes fast!
Have a Daisy May Day!
Banana Crumb Muffins… yummm.
These are perfect for a lazy Sunday morning. They are decadent and delicious but easy to make and they won’t take your whole morning so the cook can enjoy some down time too!
Easy. Vegetarian (with vegan suggestions).
Banana Crumb Muffins
- 1 1/2 cups self rising flour
- 2 large bananas mashed (very ripe works best)
- 3/4 cup morena sugar (or white sugar)
- 1 egg lightly beaten (substitute an egg replacement for vegan)
- 1/3 cup butter, melted (substitute non-hydrogenated margarine for vegan)
- 1/2 cup packed brown sugar
- 1/4 tsp cinnamon
- 2 tbsp softened butter (substitute non-hydrogenated margarine for vegan)
- Preheat oven to 375 degrees. Lightly grease muffin pan (dozen)
- In bowl beat together mashed bananas, sugar, egg and melted butter.
- Mix flour into banana mixture
- Spoon into muffin pans
- In a separate bowl mix brown sugar, cinnamon and flour.
- Slowly mix in softened butter until the mixture becomes crumbly.
- Sprinkle crumbles onto top of muffin mixture.
- Bake for 18 to 20 minutes.
Have a Daisy May Day!
Easy. Quick. Healthy. Vegan.
After learning to make my own hummus, I am embarrassed that I ever used store bought!
This recipe is easy, quick, and cheaper than buying premade. And to top it all off its healthier than most packaged products. Don’t have tahini? Don’t worry. You can make it without.
Just whip it up and refrigerate. You will have fresh hummus all week to use on sandwiches, as a dip or in recipes. Great for parties too! What do you use hummus for?
Ingredients you will need:
- 2 (15 1/2 ounce) cans chickpeas (garbanzo beans) (drained. I don’t remove the skins but if you prefer you can)
- 2 garlic cloves
- 1 tablespoon olive oil
- 1/2 cup roasted red pepper (I don’t recommend the kind in oil. Use the ones packed in water or make your own instead)
- juice of 1/2 lemon
- cumin to taste (start with about 1/2 teaspoon if you’re not sure)
- chili powder to taste (start with about 1/2 teaspoon if you’re not sure)
- 1/4 cup tahini (optional)
- smoked paprika to taste (optional – start with about 1/2 teaspoon if you’re unsure)
In a blender blend chickpeas and olive oil. Add each ingredient one at a time and blend between each until final mix is smooth.
Place in an airtight container and refrigerate.
Yes, it’s that easy!
You can easily adjust the ingredients in this recipe to accommodate your tastes or by the amount of an ingredient you have on hand.
Easy, Vegan, and healthy
1 medium to large bunch organic kale
1 large sweet potato
About 4 medium red potatoes
2 cans pinto beans (Can use spicy beans if you like)
Salt to taste
Peel and cut sweet potato into chunks. In an 8 quart pot bring about 4 quarts water to boil. Boil sweet potatoes while chopping red potatoes into bite size pieces. Add red potatoes to boiling mixture. Allow potatoes to boil until done but still firm. Chop kale to large bite size pieces. Add kale to soup pot. Once kale is cooked add beans (do not drain). Continue cooking only long enough for canned beans to heat through. Season to taste.
About 4 hearty servings.
This is an easy “make-do” recipe that you can throw together quickly with what you have in your pantry. It is easy to adjust to your individual taste and change up as often as you like. It is also vegan, pretty healthy and high in protein so we make it almost weekly as a quick meal or snack. Enjoy! And leave a comment if you change the recipe and let us know how it turned out.
Mix and Match:
1 can Garbanzo Beans (Chickpeas)
1 can Red Kidney Beans
1 can Green Beans
(We used garbanzo beans and kidney beans for the salad shown in the photo. Use two or all three. I like to always include the garbanzo beans though because they give it a crunch. You can also use home cooked beans as long as they aren’t cooked to the “mushy” stage)
1/2 medium onion
2-3 cloves of garlic
1/8 cup chopped parsley
1/4 cup olive oil
1/3 cup apple cider vinegar
black pepper and salt to taste
Mix it all up in a bowl. Chill in the fridge for a minimum of 30 minutes before serving to mingle the flavors.
The longer it chills the better it tastes!
This is a truly make-do recipe. Don’t like one of the ingredients? Omit it. Too tangy for your taste? Reduce the vinegar. And because you can use canned beans it makes a quick dish. We may even try adding some corn next time…
Have a Daisy May Day!
Over the holiday weekend I had one of those “uh-oh” moments. I was asked to bring dessert to a family get together and I forgot all about it. So here I was with only basic ingredients in my cabinets.
Then I noticed the two over ripe bananas sitting on the counter… Yes! Another make-do success! This cake is delicious and perfect for using up those over ripe bananas. Give it a try.
Gone Bananas Cake
2-1/4 cups all-purpose flour
1-1/2 cups sugar
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 large or 3 medium)
3/4 cup buttermilk or sour milk
1/2 cup *coconut oil or non-hydrogenated shortening
1 teaspoon vanilla
- Preheat oven to 350 degrees. Grease and lightly flour a 13x9x2 inch baking pan and set aside.
- In a large bowl stir together flour, sugar, baking powder, baking soda and salt. Add bananas, buttermilk, or sour milk, coconut oil or shortening, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs, beat on medium speed for 2 minutes. Pour batter into the prepared pan.
- Bake in 350 degree over for 25 to 35 minutes or until a wooden toothpick comes out clean. Cool on wire rack for 10 minutes then removed from pan. Cool completely before frosting.
*If you are using coconut oil and it is in liquid form reduce the amount slightly. If it is in solid form use the amount stated and soften it a bit by heating it a little. If, while you are mixing, the batter gets very thick do not add more liquids. The coconut oil will sometimes start getting thicker while it is in the mix (usually in a cooler room). If that happens just place your mixing bowl in a warm area for a few minutes. I just sit mine on the stove top. The preheated oven softens it.
1/3 cup butter or non-hydrogenated margarine
1/2 cup unsweetened cocoa powder
4 cups sifted powdered sugar (adjust to your preference of thickness. If you don’t sift the sugar it won’t be fluffy)
1/4 cup milk
1-1/2 teaspoons vanilla
More milk as needed
- In a mixing bowl beat butter till fluffy. Gradually mix in cocoa powder then gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.
- Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to reach spreading consistency. Frost the cake
I have a sensitivity to chemicals in food. So several years ago I started cooking from scratch – again. I say again because I was originally taught to cook from scratch. Growing up there was very little we ate that came from a box or a mix. Like many people, as an adult I fell for the “convenience” food marketing ploys. I was totally convinced I just didn’t have the time to cook from scratch anymore.
And then I started having reactions to chemicals in food. And I was forced to switch back to cooking from scratch. Know what I discovered? Those “convenience” foods are really not that convenient after all. This is especially true of cake mixes. Most cake mixes only replace 3 ingredients. Flour, sugar and flavorings. Sure they claim to replace a few more ingredients, such as carrot cakes. But have you ever compared the flavor of a boxed cake to that of one homemade, created with real ingredients? And to make it worse have you read the ingredients in most cake mixes? Yuck!
So here is a recipe to get you started. Its easy and delicious. And once you make it you are never going to want a pineapple cake made with a boxed mix again.
Easy Peasy Upside Down Pineapple Cake
(Vegetarian with Vegan suggestions included)
Preheat oven to 350 degrees
2 tablespoons butter (Vegan- substitute non-hydrogenated margarine)
1/3 cup packed brown sugar
1 tablespoon water
1 8oz can pineapple slices, drained (can substitute pineapple pieces in a pinch)
Maraschino cherries (however many you want – the old recipes called for halving the cherries but I never do. Time management!)
1 1/3 cups all-purpose flour
2/3 cup granulated sugar (I use raw sugar)
2 teaspoons baking powder
2/3 cup milk (Vegan- substitute soy milk)
1/4 cup butter softened (Vegan – substitute non-hydrogenated margarine)
1 egg (Vegan- egg substitute – I use Bob’s Red Mill when I make this for my vegan friends)
1 teaspoon vanilla (don’t use the fake stuff! Ewww)
1. Melt the 2 tablespoons butter or margarine in a 9 inch baking pan. Just stick it in the oven for a minute or so but be careful to not burn it. Stir in the brown sugar and water. Arrange the pineapple and cherries in the pan. Set aside.
2. In a medium mixing bowl stir together flour, sugar and baking powder. Add milk, 1/4 cup butter or margarine, egg and vanilla. Beat with an electric mixer on low speed till combined. Then beat on medium speed for 1 minute. Spoon batter in the pan. Don’t pour! Spoon. 🙂
3. Bake in the over at 350 degrees for 30 to 40 minutes. Start checking the cake at 30 minutes. It is done when a wooden toothpick inserted in the middle comes out clean. Cool on a wire rack for 5 minutes. Invert onto a plate.
Go ahead and try it warm! You know you want to. Yum!