Puppy Love and Dog Biscuits- Part 1

My dogs are very high maintenance. With names like Kors and Gisele (named after the fashion designer and model), what else should I expect? So I wasn't too surprise when they began to snub the organic honey flavored doggie teddy graham treats I had bought for them. So I decided to make my own. That way I know exactly what is going into the treats that they eat.
Judging from the way Kors and Gisele stalked me in the kitchen, I think they're fans.

PB&B Biscuits (Peanut Butter & Banana)


1 cup of whole wheat flour
1 Tbsp ground flax
1/4 cup natural peanut butter (I don't really recommend using Jif- use something that is higher quality)
1 banana, mashed
1/4 cup of water
Extra flour for dusting
Cute cookie cutter

Preheat oven to 350 degrees. Spray a cookie sheet or use parchment paper.

Kneed all of the ingredients into a stiff dough. It's going to be a bit sticky, so add a little more flour as necessary.

On a piece of wax paper or other floured surface, roll out the dough to about 1/4 inch thick. I divided the dough in half so that it was easier to work with. Cut the dough in fun shapes with the cookie cutter and place on the cookie sheet.

Bake until crispy. This took a little bit of time. Basically the thicker the biscuit, the longer the baking time. It took about 35-45 minutes to bake. Just check them every now and then. If they're hard, they're done.

Tempeh Enchiladas

Ryan and I cook nearly every meal from scratch. When doing that, it's sometimes difficult to find a simple recipe that doesn't use a bunch of crazy ingredients, or a ton of dishes to make. When I find a dish that we really enjoy, I'm going to try to post it on here so that I can keep track of them and also share!

I found this recipe on the blog, Vegan Pandamonium. I made it for dinner tonight and it was super good and filling. Let me know what you think. PS, for those new to tempeh, don't be intimidated by it. It's a super good, super healthy and is made of soybeans and whole grains. They are pressed together to form a block, which you can then fry or scramble. Read more about it here. You can find all of these ingredients at Whole Foods or a health food store.

Tempeh Enchiladas

1 package of tempeh

1 can diced tomatoes with green chiles, drained

1 packet taco seasoning
1/2 onion, diced
2 garlic cloves, minced
1 can of beans of your choice (I used black beans)
Flour tortillas
 (I used Ezekiel)
Nutritional yeast to garnish (optional)

1 jar of your favorite tomato sauce

Frozen spinach (I added this myself to get some greens)
Shredded cheese (optional; I use daiya)
Sour Cream (optional; I use Tofutti)

Preheat your oven to 350 degrees F.
In a large sauté pan, sauté the onion and garlic with a little olive oil until fragrant and translucent.

Add the can of tomatoes and crumble in the tempeh.

Mix in the taco seasoning and let it all incorporate for about 5-10 minutes.

In a separate sauce pan, let your beans heat up.

Once the beans are hot and the tempeh mixture is settled, start assembling your tortillas.

Spread out the beans first on the tortilla, and then add the tempeh mixture and spinach on top.

Roll it up, and place in a casserole dish.

Pour the tomato sauce over the enchiladas (you don’t need the whole jar, just enough to cover them evenly)
Sprinkle cheese on top
Put the dish in the oven for about 15-20 minutes.

Ezekiel sprouted tortillas. They're in the frozen section.

daiya shredded cheddar cheese. I've tested a lot of vegan cheeses and this one is by far the best.

Copyright © Love the Green Life - Blogger Theme by BloggerThemes & freecsstemplates - Sponsored by Internet Entrepreneur