Tuesday, April 21, 2015

1 1/2 cups cashews
1 cup water
1 cup packed lemon balm leaves (we used lemon verbena leaves instead)
1/2 cup blueberries
1/2 cup raspberries
1/2 cup agave (any sweetener of choice will work)
1/3 cup lemon juice (we used Meyer lemons with the peelings left on)
2-3 drops lemon essential oil* - used lemon zest instead


If you'd like little green specs, blend all but the lemon balm until smooth and creamy.
Add the balm and blend briefly.

Chill and process through an ice cream machine.

*Substitute lemon zest to taste.

Grandmother's Healthy Caramel Corn


5 quarts popped corn (or more, up to 7 - 8 quarts)

1/2 cup peanut butter
1/2 tsp. salt
1 1/4 cups pure maple syrup

Bring the peanut butter, salt, and maple syrup to a boil. Boil for five minutes, stirring constantly.

Add:

1/2 tsp. vanilla
1/4 tsp. baking soda (optional)

Place the popped corn in a large container. Prepare the additional
ingredients. Stir liquid ingredients slowly into the popped corn,
stirring constantly. When well coated, place in baking pans (glass or
stoneware work best) that have been prepared with non-stick spray.
Bake for 3/4 of an hour at 250 degrees F. Stir every 15 minutes.

Remove from oven and serve. Delicious!!!!!

***Note: If the popcorn gets too "wet" it will shrink and become tough
during the baking process. Stir carefully and add liquid ingredients
to popped corn slowly.

Stovetop Granola

This is my favorite granola recipe. I like it because it is made quickly in a skillet. I always add more seeds than the recipe calls for.


Stovetop Granola

eds, etc.)
1/2 cup dried, shredded coconut, preferably unsweetened
1/2 tsp. cinnamon or coriander
1/4 cup oil (sunflower, coconut oil, olive oil, etc.)
1/3 cup maple syrup (or your favorite sweetener like honey or stevia)
2 tsp. vanilla
1/2 cup dried fruit of your choice (raisins, currants, cranberries, or
chopped apple, apricot, pear, pineapple, prune, etc. or combination;
may omit entirely)

Use a large, heavy skillet, at least 10 inches round, with high sides. (If you don't have a skillet this big, use a smaller one and prepare granola in two batches. Or use a wok, which works great!).

Into the cold skillet place the oatmeal, nuts, sesame seeds, coconut, and cinnamon. Mix well.

Blend the oil, syrup, and vanilla together in a cup. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend.

Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently, until the oats and nuts are crispy and browned. The sesame seeds will start to "pop" and the maple syrup will smell like burnt sugar --- be careful not to let the mixture burn.

Toasting will take no more than five to seven minutes. Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool.

NOTE: Some people don't like a crunchy or chewy granola. If you prefer a tender granola omit or reduce the amount of nuts and add seeds instead. Choose a combination from: sunflower seeds, flax seeds, sesame seeds, etc.

This recipe is very adaptable. If you don't have an item. . .leave it out or find a substitute. It'll still taste great! This is a yummy recipe and takes much less time than "oven" granola. If you use gluten free oats, this recipe is gluten free. If you don't mind a non-gluten free version, you can add 1/2 cup of wheat germ to the recipe.

Veggie Meatballs in BBQ Sauce



2 - 3 cups textured vegetable protein* OR Soy Curls
4 cups water
1/2 cup olive oil
1 cup oats, certified gluten-free
Generous dash of cayenne pepper
Juice of one lemon
2 Tbsp. flour (garbanzo/fava is my gluten free favorite)
1/2 cup pecan meal
2 Tbsp. tamari, wheat free
3 cloves garlic, crushed OR 1 Tbsp. minced garlic
1 1/2 Tbsp. chicken-style seasoning (McKay's or Bill's Best Chicknish)
1 1/2 cup bread crumbs, gluten free**
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped

In a saucepan, soak textured vegetable protein (or soy curls) in water to rehydrate. Add oats. Cook over medium heat until mixture reaches a slow simmer. Remove from heat. Add remaining ingredients. 

Prepare a large casserole dish or baking sheet with non-stick spray. Using a cookie scoop, portion small rounds of mixture onto casserole dish or baking sheet. Mixture should be firm enough that the mixture stays in a ball rather than flattening out when placed on baking pan. 

Bake at 350 degrees for 45 - 60 minutes. Makes about 75 meatballs.

BBQ Sauce

1 1/2 cups fresh tomato sauce
2 Tbsp. tomato paste
1/4 cup molasses
1 Tbsp. honey
4 tsp. tamari, wheat free
1/8 tsp. garlic powder
1/8 tsp. onion powder
2 tsp. lemon juice
1/2 tsp. liquid smoke

Place all ingredients in saucepan and stir well. After combining, cook over medium heat until the mixture comes to a simmer.

Before serving, pour warmed BBQ sauce over the meatballs (hot out of the oven). 

Enjoy!

*Textured Vegetable Protein is sometimes called TVP. It can be a gluten or  soy product. The soy version is readily available and is available for gluten-free vegetarians. It's called either TVP or TSP.  The light colored (chicken style) TVP generally does not contain gluten, but the dark (beef style) always does. Soy Curls can be used instead. They are a dehydrated soybean and work very well in this recipe. 

Pinto Bean Hummus

Pinto Bean Hummus

1 can refried beans
1 tsp. garlic, crushed
¼ tsp black pepper
1/8 tsp ground mustard
½ tsp onion powder
2 tbsp lemon juice
¼ cup olive oil (plus more if needed)
salt to taste

Puree first six ingredients in a food processor. Once mixed, drizzle in olive oil in small amounts until hummus is smooth. Add salt to taste. Serve with fresh, raw veggies, pita chips, or crusty bread.

Delicious!

Monday, April 20, 2015

Refrigerator Dill Pickles



Refrigerator Dill Pickles

Combine in a 1-quart large-mouth jar
2 or 3 sprigs fresh dill or 1 teaspoon dried dillweed
1/2 medium onion, sliced
1 clove garlic
1/2 cup lemon juice
1 1/2 cups water
4 teaspoons salt

Fill jar with sliced cucumbers, pressed down.
Top with the remaining half onion,sliced.
Cover and refrigerate. These pickles will be ready to eat in 24 hours.

Oatmeal Patties



Oatmeal Patties

Blend the following:

1/2 cup cashew nuts
2 cups water

Combine with:

1 mdm onion chopped in blender
3 cups quick oats
1/2 cup walnuts
1 tsp salt
1 TBSP Bragg's Liquid Aminos
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp sage
1/4 tsp garlic powder
1/2 tsp onion powder

Blend nut milk and onion quarters until onions are minced. Mix all ingredients together. Let stan together for 15 minutes. Pan brown on srayed pan or bake in oven at 350 for 35-40 minutes turning halfway through.

Friday, April 10, 2015




2 cups almond milk
6 - 8 eggs
1/4 tsp. salt
1 tsp. baking powder
2 Tbsp. olive oil
1/2 tsp. vanilla
1/2 - 3/4 cup raw almonds

Place in blender and mix until creamy. Heat skillet on medium high and then reduce heat to medium. Prepare skillet with baking spray or olive oil. Pour about 1/4 cup batter into skillet and smooth into pan. Cook until crepe is bubbly. Gently turn. 

Eat and enjoy! We had ours with blueberries.

Chickpea Soup



Chickpea Soup

1 bunch of kale or Swiss chard
3 Tbsp. olive oil
2 carrots, diced
1 onion, large, chopped
3 - 4 celery ribs, chopped
3 Tbsp. rosemary, fresh, chopped
2 - 3 garlic cloves, chopped plus 1 large clove garlic, halved
1 Fresno or red jalapeno chili pepper, chopped OR 1 tsp. crushed red pepper
Salt (and/or pepper)
4 cups vegetable broth
2 cans (15.5 oz) chickpeas, drained
1 can (28 oz.) whole tomatoes, crushed

In a food processor, pulse chard until finely chopped. Transfer to a bowl and rinse out the food processor.

Heat 3 Tbsp. olive oil in a soup pot. Add carrots, onion, celery, rosemary, chopped garlic, and chile. Season with salt (and/or pepper). Cover, reduce heat to medium and cook, stirring occasionally, until the vegetables are tender but not brown, 7 - 8 minutes.

Stir in the stock, chickpeas, and tomatoes. Then remove 1/2 of the soup mixture to a blender and whiz until a puree forms. Return to the soup pot and stir in the chard. Adjust seasonings. Simmer for about 5 minutes for flavors to meld.

Set out soup bowls. Prepare garnish. Garnish with choice of:

Crusty Italian or peasant bread
Flaky sea salt
Minced red or white onions
Grated Parmigiano-Reggiano cheese OR vegan white cheese (Daiya)

Preheat the broiler. Toast the bread under the broiler until charred, about 2 - 3 minutes per side. Rub the toasts with the halved garlic clove. Drizzle with olive oil and sprinkle with sea salt. Place 1 toast in each soup bowl and top with soup. Garnish with the raw onion and cheese. Drizzle with olive oil.

Monday, October 20, 2014

Breakfast Tacos



A family who cooks together enjoys spending time together. Brandon enjoys cooking and recently he made a recipe that he found on the Internet. He converted it to vegetarian and made a few other adjustments for his tastes. Yum, was it ever good! It's now on the 'family favorites' list. Brandon made this recipe twice last week and I'm sure he'll make it again soon!

Breakfast Tacos

Part 1
Flour Tortillas

2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup vegetable shortening
3/4 cup warm water

Blend flour, salt, baking powder, and shortening together until the texture of coarse cornmeal. Slowly add water until dough is soft (more water may be needed, but don't use too much). Knead dough and then form into 8 -10 balls the size of golf balls. Set aside for 20 minutes with a damp cloth over the surface to keep from drying out.

Filling A

4 - 6 potatoes
olive oil
salt

Peel potatoes and dice into cubes. Fry in olive oil in a hot skillet. Season to taste. Use medium-high heat, as the centers of the potato pieces need time to soften. High heat will brown edges before centers are done. Set aside when done.

Filling B

4 corn tortillas
olive oil

Dice four corn tortillas into squares. Fry in olive oil in a hot skillet. Set aside when browned.

Filling C

1 block extra-firm tofu, crumbled
1 sweet onion
1/2 cup chopped olives
2 oz. pimento peppers
1 Tbsp. chicken-style seasoning*
olive oil

*Bill's Best Chicknish or McKay's Chicken-Style Seasoning are both vegetarian

Crumble tofu into a small bowl. Add chicken-style seasoning and stir together. Set aside. In a hot skillet, heat olive oil and saute' onion. When soft, add crumbled tofu. Fry until browned. Add pimento peppers and black olives. Remove from heat and set aside.

Prepare the flour tortillas. Flatten each ball between hands and then use a rolling pin to form a thin cake. Bake on a hot, dry skillet. When the first side starts to bubble and brown, turn and brown the top-side.

Prepare breakfast tacos by placing a portion of the potato topping, the corn tortilla topping, and tofu topping in the center. Fold over and garnish as desired with cilantro, red pepper sauce, and olives.

*For gluten-free option, prepare as given, but omit the flour tortilla and use a corn tortilla as a replacement.

Sunday, October 12, 2014

Jo's Sabbath Rice

This recipe originally came from an online friend named Jo. She called it Jo's Sabbath Rice because it could be blended ahead of time and then cooked during church for potluck. It's truly delicious! When I make it, I don't stick to any rules, but add whatever I have on hand that I think would be good. I vary the types of nuts and seeds, add fresh herbs on hand, add chopped scallions, and sometimes add a chicken-style seasoning or broth for added flavor. This is a great recipe for holidays or for busy week-days at home.

Into a rice cooker place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook according to rice cooker directions.

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts or Walnuts
Unsalted Sunflower Seeds
Chopped Olives (Black or Green)
Finely chopped Mushrooms
Finely chopped small amount of colorful bell pepper (orange, yellow, red)
Green onions thinly sliced
Pumpkin seeds
Very small amount of chopped jalapeno pepper
salt
olive oil, drizzled and stirred into mixture

When rice is done, mix all the ingredients in and fluff with a fork. Garnish with parsley and red pepper rings. Serve from rice cooker if desired.

Other ingredient ideas: shredded carrots or cabbage. 

Once cooked, stir in chopped parsley or cilantro, tomatoes, or peeled and diced cucumber.

Thursday, September 04, 2014

Alma's Rainbow Compote


Alma's Rainbow Compote

1/4 cup honey
1 Tbsp. lemon juice
1/2 tsp. shredded orange peel
1/4 tsp. ground cinnamon
2 oranges, peeled and sliced crosswise
3 cups desired fruit

Combine honey, juice, orange peel, and cinnamon. Drizzle over orange slices in bowl. Cover and chill for several hours or overnight.

Serve in pretty, individualized dishes.

*Raisins are also good in this!

Wednesday, September 03, 2014

Aunt Polly's Apple Cake


Aunt Polly's Apple Cake

2 cups sugar
1 1/2 cups oil
3 eggs
1 tsp. vanilla

Mix ingredients above together, beating for 3 minutes. In another bowl mix:

3 cups flour (sift 1 tsp. each of baking soda, baking powder, cinnamon, and 1/2 tsp. salt). 

Fold flour into sugar & oil mixture with spatula. Then add:

1 cup chopped walnuts
1 cup coconut
3 cups apples, raw, diced.

Fold into mixture. Bake in a tub pan for 1 1/2 hours at 350 degrees. When done, invert over a pop bottle to cool.

Tuesday, September 02, 2014

Crunchy Wheat Germ Sticks


Crunchy Wheat Germ Sticks

1 cup wheat germ, divided
1/2 cup unsifted flour
2 tsp. chopped chives
1/4 tsp. salt
1/4 cup butter/margarine
1 egg
2 Tbsp. soymilk, divided

Combine 3/4 cup wheat germ, flour, chives, and salt in a bowl. Cut in butter or margarine until the mixture looks like coarse meal. Add egg and 1 Tbspl milk. Stir well with fork. Pince off pieces of dough and roll into 3 1/2 inch long sticks. Brush with remaining 1 Tbsp. milk. Roll in remaining 1/4 cup wheat germ. Place on ungreased baking sheet. Bake in a 425 degrees oven for about 10 minutes or until golden brown.

Makes 1 dozen sticks.

Monday, September 01, 2014

Rice Flour Brownies


(No gluten, wheat, or milk)

2 squares unsweetened chocolate (2 oz.) OR 3 Tbsp. cocoa
1/3 cup shortening
2 eggs
1 cup sugar
1 tsp. vanilla
2/3 cup rice flour for chewy brownies; 1 cup rice flour for cake-like brownies
1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees. Melt chocolate and shortening together over hot water (or use microwave oven) and cool. Add eggs, sugar, vanilla, and blend well. Mix together flour, baking powder, and salt. Add to chocolate mixture. Bake in a prepared 8-inch square baking pan for 30 - 35 minutes. Do not overbake. Cool slightly and cut into squares. 

Carob brownies: Melt 1/4 cup carob chips with shortening and substitute for chocolate.

Sunday, August 31, 2014

Plain Cake and Variations


(No gluten, wheat, eggs, option for no milk)

1/2 cup sugar
1/4 cup shortening
1 cup water (or milk or soymilk)
2 tsp. vanilla
1 1/3 cup brown or white rice flour
3 Tbsp. potato starch flour
2 tsp. sweet rice flour
2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 325 degrees. Grease well in an 8-inch square pan or 9 muffin cups. Cream sugar and shortening together in mixing bowl. Add flavoring. Mix dry ingredients. Add flour alternately with water to sugar mixture. Beat at medium speed for 3 to 4 minutes, scraping bowl occasionally. 

Pour into a prepared pan. Bake cake 25 - 30 minutes or until toothpick inserted in center comes out clean; bake muffins (cupcakes) for 15 - 20 minutes. Makes 8-inch square pan or 9 cupcakes. 

Apple-Spice Cake

Substitute apple juice for water. Add to dry ingredients 3/4 tsp. cinnamon, 1/8 tsp. nutmeg, and 1/4 tsp. ginger.

Banana Cake

Use 1/2 cup mashed banana (about 1 medium) and 1/2 cup water in place of 1 cup water.

Chocolate: Increase sugar to 2/3 cup. Cream 3 tbsp. cocoa with the sugar and shortening. Add 1/4 tsp. baking soda to flour mixture.

Sharing My Favorite Recipes with You!

Health-Supportive Cooking
SHARING ~ VEGAN ~ GLUTEN FREE ~

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

Occasionally a recipe may be shared that is not BOTH vegan and gluten free. All gluten free recipes are designated with a tag below the recipe post.

Yum! Let's get cooking!

*If you are looking for a specific type of recipe, scroll to the left of the page where titles are listed by recipe category. *

*Recipes and photos copyright@LaTeaDah 2005 - 2012