(Source: namasteh, via -olly-)

justeatyourveggies:

Minestrone Soup with Tofu

Ingredients

• 1 lb firm tofu
• 3 ounces pasta
• 1 large or 2 small zucchini, peeled and sliced
• 2 carrots, sliced
• 1 onion, chopped
• 2 cups low sodium kidney beans
• 1/2 teaspoon garlic powder
• 2-3 tablespoons tamari
• 2 cups low-sodium tomato juice
• 4 cups water
• 1-1/2 teaspoons dried oregano
• 2-3 teaspoons dried basil
• 1/4 tablespoon black pepper
• salt, to taste

Directions

1. Gently squeeze the excess water from the tofu.
2. Dice the tofu into small cubes and transfer to a large bowl.
3. Pour in the tamari (1 tablespoon at a time), stirring to coat evenly. Stir with a wooden spoon to avoid breaking the cubes.
4. Sprinkle on the garlic powder and stir again.
5. Place the tofu cubes on a cookie sheet in a single layer and bake at 325 degrees F for about 10 minutes.
6. Turn the cubes and bake for about 5 more minutes, until they are golden brown on all sides. Set aside.
7. Meanwhile, soften the onion, carrots and zucchini in a large pot, using a little water.
8. When the onions are softened, add all the other ingredients EXCEPT the pasta, and the beans (if they are canned).
9. Bring to a boil and add the pasta. Reduce the heat to a simmer for about 15 minutes.
10. Add the canned beans about 5 minutes before serving.
11. Sprinkle each bowl of soup with a handful of tofu cubes.

Nutrition Information (serves 8): 167 calories, 3g fat, 318mg sodium, 5g fiber, 11.5g protein.

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mothernaturenetwork:

12 healthy homemade candy recipes
Making homemade candy is fun, delicious and easy. These 12 recipes will get you started.

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katcakes:

These cupcakes kind of remind me of a Choc Top soft serve that you can order at Hungry Jacks. I guess the difference is obviously, that this cupcake is not an ice cream, but rather a meringue. These are Hi-Hat Cupcakes.

To be honest, these cupcakes scared me. Oh yes they did. If you know the texture of meringue, you’ll probably have the same feeling that trying to dip them in chocolate might make them collapse. It didn’t make it better when I saw the recipe for the frosting and realised it added water into the egg whites before whisking. As far as I know, unless it’s s sugar syrup, water and egg whites don’t beat to stiff peaks. But, I trusted the recipe, and they actually worked out. 

I used a different cupcake recipe, because I didn’t have all the ingredients for the cupcake. You can pretty much use any sort of cupcake recipe you want, but judging from the type of cupcakes these are, I think a denser heavier cupcake is more suitable. Since the recipe is quite long, I’ll only provide the recipe for the frosting, but you can find the recipe for the cupcake in the link below. I suggest when you make the frosting, you follow the recipe exactly, so yes, you need to beat for 12 or so minutes. You might think they won’t stiffen, but they will. You just need to be patient.

Hi-Hat Cupcakes (adapted from Martha Stewart)

Ingredients

For the cupcake

Available at the Martha Stewart website

For The Frosting

• 1 3/4 cups sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the chocolate coating

• 2 cups chopped (about 12 ounces) semisweet chocolate
• 3 tablespoons canola or vegetable oil

Method

1. Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
2. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
3. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
4. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
5. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

f0o0od:

Double-decker Chocolate Chip Turtle Brownies

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foodforjubilee:

Vegan Halloween Treats: Chocolate Candy “Bar” - Healthy. Happy. Life. (RECIPE)

boyfriendreplacements:

Healthy Sweet Potato Skins

Recipe

(via foodfuckery)

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milkmadeicecream:

milkmade flavor of the day: Gimme S’More of that Ice Cream Cake!
chocolate cookie crust, graham cracker ice cream, chocolate fudge layer, topped with a marshmallow frosting

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gastrogirl:

the ultimate cookie brownie bar.

food-fix:

Pretzel Turtles (by sugaree_gd (Kerrie))

(via thenommables)