Clockwise from top: Salad, Vegan Banana Bread, Pears and Fried Rice.
Seriously, I got the Fried Rice thing down pat!! The Banana Bread was ALMOST too old….but, it was still good. The pears were really yummy, too.
Clockwise from top: Salad, Spinach Roll Up, Grapes and Coconut Twice-Baked Sweet Potatoes.
The Spinach Roll Ups were too “tangy” – – I took one bite and that was it…YUCK!! Not even gonna share the recipe. The sweet potatoes were pretty good – – but, they could have used more spice.
Coconut Twice-Baked Sweet Potatoes
3 to 4 Medium Sweet Potatoes
1/2 Cup Coconut Milk
1 Tbl. Maple Syrup
1 tsp. minced fresh gingerroot
1 tsp. adobo sauce (I did not have this on hand)
1/2 tsp. Salt
Spices, to Taste: Nutmeg and Cinnamon
1/4 Cup Chopped Pecans
1/4 Cup Flaked Coconut
Scrub and pierce potatoes. Microwave for 10 to 12 minutes or until tender, turning once.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shells. In a large bowl, mash the pulp with the milk. Stir in the remaining ingredients (except the pecans and flaked coconut.) Spoon into potato shell.
Place on baking sheet. Sprinkle with pecans and coconut. Bake at 350 degrees for 20 to 30 minutes or until heated through.
1 Half Potato equals:
137 Calories, 7g Fat, 0 Cholesterol, 175mg Sodium, 18g Carbohydrates, 2g Fiber, 2g Protein. Diebetic Exchange: 1 Starch and 1 Fat
Recipe was from Taste of Home Magazine
I also tried the Glutten Free and Dairy Free Roasted Banana Pumpkin Rum Pie at http://craftycookery.wordpress.com/2010/10/31/gf-df-roasted-banana-pumpkin-rum-pie/
We did not like it. 😦
We thought it was to Banana-y and had a weird flavor. Glad I tried it….but, won’t be doing that again!
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