Monday, July 6, 2015

Buckle, Nightshades & Msickquatash (Meatless Monday)

That's Blueberry Buckle, Stuffed Eggplant (members of the "Nightshade" family) and Succotash Salad for Monday Dinner.  I've posted the eggplant recipe before.  Katie Lee's recipe for Succotash Salad is from Food Network Magazine.  I substituted summer squash for the green beans and edamame for the lima beans.  

The dessert recipe was inspired by Eating Well Magazine.  Here's how I made it:

Blueberry Buckle

(Serves 10)

Beat egg and sugar in a mixing bowl.
1 egg
1/4 cup sugar

Mix dry ingredients together in a separate bowl.
1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda

Mix liquid ingredients in another bowl.
1 cup skim milk
1 tablespoon lemon juice
1/4 cup olive oil
2 teaspoon vanilla extract

Alternately add dry ingredients and liquid ingredients to the mixing bowl with the beaten egg and sugar.  Mix just until blended.  Do not overmix. 

Place blueberries in the bottom of an 8-inch cake pan sprayed with Pam.
2 cups blueberries
Pour batter over berries.

Mix remaining flour, sugar, buttery spread and cinnamon.
1/4 cup hard spring wheat flour
2 tablespoon brown sugar
2 tablespoon Earth Balance Buttery Spread, melted
1/2 teaspoon cinnamon
Sprinkle over batter.

Bake in 375 F. oven for 30 minutes.

  Looking forward to tomorrow!

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