simplydish

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Mini Graham Houses!

Here’s a great idea for a Sunday afternoon craft project!  🙂

We love that these are mini – perfect size for one little person to decorate all on their own.

You’ll need six graham crackers per house (gf graham crackers are available!), some royal icing and some ‘goodies’ you like to decorate with.

About an hour before decorating (I actually did it the night before) …use your icing to ‘glue’ the edges of the house together.  Use four crackers first to make the base and the last two to make the roof.

SO simple!

Let the kids do the rest!

Pumpkin seeds make great shingles…  just sayin’.

29 more sleeps!  🙂

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Vegan Cookies!

November 24th, 2012 036

I was going to take a break from the kitchen today, but I just couldn’t help myself.  🙂

If you only knew how exciting this is for me!  I have tried and tried to ‘nail’ it and finally … persistence pays off!  🙂

What you’ll need…

  • 1c of spelt flour (we will try GF flour next batch)
  • 1/2c of brown sugar (slightly packed)
  • 1/2c of ‘let’s do…organic’ unsweentened coconut
  • 1/2c of oats
  • 1/2c of dark chocolate chips
  • 1tbsp of ground flax seeds (this acts as your egg)
  • 1tsp of freshly ground cinnamon
  • 1/2tsp of baking soda
  • a pinch of salt

Mix all of the dry ingredients together and add in…

  • 1/4c of oil (today we used grapeseed, but coconut would be awesome!)
  • 1/4c of ‘So Delicious’ coconut milk
  • a splash of vanilla (optional – today we didn’t use it because we’re out … and the cookies are fantastic!)

We found that mixing all of the ingredients together best worked by using our hands … up to you.

Place about a tablespoon of the mixture for each cookie on a parchment lined cookie sheet and bake in a moderate (350) oven.

You should get about twelve cookies with this recipe.

As soon as ours cool they’re goin’ in the freezer!  LOVE frozen cookies!

YUM!!!

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Cupcakes In A Jar…

What I love about this recipe… not only is it super simple, it’s vegan!  No eggs or butter required.

What you’ll need…

  • 1.5c (less 2tbsp) of unbleached, organic white flour
  • 1/2c of sugar
  • 1/4c of good cocoa powder
  • 1tsp of baking soda
  • 1/2tsp of sea salt
  • 24 mini cupcake cups
  • 1 two cup wide mouth mason jar

Sift all of your ingredients into a bowl.  Place your mason jar in other bowl (trust me on this one!) and carefully pour the dry ingredients into the jar… now, see why the jar is in another bowl??  🙂

Gently tap the jar on the counter a few times… it will pack all of the ingredients down and give you just a little extra room.

Place the mini cupcake cups (inside down) on top of the mixture and you are done!  🙂

Well almost…

On a pretty little card you’ll need to add some simple instructions.

What the lucky recipient will need to add to the dry mixture…

  • 1tsp of vanilla
  • 1tsp of vinegar
  • 1/4c of coconut or grapeseed oil
  • 1 cup of water

Bake in a moderate oven for 15-20 minutes and there will be cupcakes!

YAY!

Any questions?  Please feel free to email us at simplydish@shaw.ca.

Have a great weekend y’all!

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Bath Salts…

I’m excited about these ones… even though they are NOT edible.  🙂

SO simple…

Choose your herbs of choice (I like to read a bit on what herbs do what and what health benefits they offer before I use them) and mix in about one teaspoon of herbs to about one cup of epsom salts.

Done.

Our three flavours…

Star Anise, Rosemary & Lavendar.

In a spice (or coffee bean) grinder we ground up the herbs (separately) until they were quite fine.

Anise smells just like licorice – YUM!

Even if we don’t use these in the bath, there is nothing wrong with leaving them in the bathroom so the bathroom smells like licorice!

YAY!  🙂

Rosemary can be stimulating – maybe a morning bath!

And lavendar…who doesn’t like lavendar?  🙂

I love the idea of placing the salts into a mason jar and adding in a little beeswax or soy candle…

Makes for a lovely gift.  🙂

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Stuffed Yams!

I’m so excited about this one!  🙂

Most definitely, this beautiful combo of goodness will make a weekly appearance on our table!

YAY!

To me, yams and coconut oil go together like gluten free bread and earth balance (bread & butter)!  🙂

Wash your yams and cut them in half, lengthwise.

Using your fingers…your best utensil…take a little coconut oil (in the solid form) and massage over the yam halves.

Place into a baking dish and sprinkle a little bit of sea salt over the top.

Bake these in a moderate oven (350) for about twenty minutes.  This should give them enough time to get soft and squishy.

Remove from the oven and let cool for a while (we even kept them in the fridge overnight!).

Cut up (into small pieces) a half of a head of cauliflower, one leek, a few brussel sprouts and two cloves of garlic.  Throw all of these into a pan with a spoonful of coconut and sautee until tender.

Scoop out the inside of the yams (great snack!) and fill with the cauliflower mixture.

Top these beauties with a good pinch of Daiya cheese and bake in a moderate over for about fifteen minutes.

Oh YUM!   🙂

For those of you celebrating what you are thankful for this week – HAPPY Thanksgiving… I’m grateful for all of you!  x

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