Wednesday, October 29, 2014


Yesterday, I made cookies and turnovers with pumpkin in them. yummy! We ate all of them for breakfast. They were very healthy, as they only had 1/2 cup of sugar in the whole bunch which after we finished the pumpkin filling today was 24 turnovers, and probably 24 cookies. I forgot to count.

Today, we made vegan potato gnocchi which could have been better, but turned out better than last time. It was so good we ate all of it and I made more for Victor since he was late for dinner. 

Lastly, I made homemade bread so Victor won't have to buy food while he is at work the next couple of days. 

Here are the recipes.

Left-over mashed potato (the drier the better) or the flesh of two or three baked potatoes, mashed without milk or butter
Plain white flour
A little salt and pepper
Serve with a little tomato sauce or vegan pesto, or simply sauté a clove or two of crushed garlic in some good olive oil or vegan margarine and garnish the dish with some chopped fresh herbs. 
Make sure the mashed potato isn’t lumpy and season it with salt and pepper. Put the mash into a large mixing bowl and add several tablespoons of flour. 
Use your hands to mix the potato and flour together and keep adding flour until the mixture comes together as a dough.  Turn the dough onto a floured board and knead it gently, adding more flour as necessary – you will find that the more you squeeze the potato, the more moisture will appear! Once the dough is dry enough to stop sticking to the board, cut it into four portions and gently roll each one into a long ‘snake’. 
Use a sharp knife to chop the snake into short pieces and put these on a floured plate. If they touch each other, they are likely to stick together. 
Bring a large pan of water to the boil. Drop a few gnocchi pieces into the water – not too many, otherwise they may clump. They will sink, and then rise to the surface when they are cooked – this only takes a minute or two. Scoop them out when they are floating. If you need to keep them warm while you finish the cooking, toss them with a little oil to stop them from sticking together. 
Serve with a little tomato sauce or vegan pesto, or simply sauté a clove or two of crushed garlic in some good olive oil or vegan margarine and garnish the dish with some chopped fresh herbs. 


Kyong Weathersby 



2 - 15 oz can sweet potatoes or 4 cups cooked sweet potatoes
1/2 c turbinado sugar
1/4 tsp sea salt
1 tsp coriander
2 tsp vanilla


2 c unbleached white flour
1/4 c wheat germ
1 tsp sea salt
1/2 c vegetable oil
1/2 c hot water

FILLING: If you using canned sweet potatoes, rinse and drain completely. Mix all ingredients and mash until smooth. Set it aside.

DOUGH: Mix all ingredients except canola oil and hot water. Add canola oil and hot water. Mix well with a flour blender or fork. Divide into 12 balls. Flatten and shape into 5" size circles.

TURN-OVER: In the middle of the dough, put a 1 1/2 tablespoonful of the sweet potato filling. Close in half and seal it tight. Lay on an oil sprayed cookie sheet. Prick pastry with fork. Bake at 420 degrees for 12-15 minutes. Delicious!

Original recipe by Kyong C. Weathersby, Author of A Taste of Heaven Cookbooks 1, 2, 3, 4, 5, & 6, Delicious Vegan Vegetarian Cookbooks,

Note: I used pumpkin and flax meal instead of sweet potatos and wheat germ. Yummy! 


Couponing4you Facebook page
RECIPE OF THE DAY: Healthy cookies!

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/4 cup raisins or nuts
1 cup good chocolate chunks
1 tsp vanilla
1 tsp cinnamon

preheat oven to 350 degrees
bake for 15-20 minutes
Cool and Enjoy!

Note: made using oat flour and a little of leftover pumpkin turnover filling instead of applesauce. Used cranberries and a few raisins and sesame seeds. No cinnamon or chocolate chips. Ate the whole batch for breakfast.

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