Lentil Burgers

Lentils are a favored ingredient for meatless burgers. The crumbled rice cakes added here give this traditional recipe a new twist.

2 cups cooked lentils
1 cup finely chopped onion
1 cup finely grated carrot
1 cup finely chopped celery
2 cloves garlic, minced
4 rice cakes, crumbled (about 2 cups)
1/4 cup tomato paste
2 - 3 tablespoons Bragg's Liquid Aminos
1/2 teaspoon thyme
1/4 teaspoon allspice
1/8 teaspoon red pepper flakes

Mix all the ingredients together with a spoon or by hand, partially mashing together, and form into burgers. Arrange the burgers on an oiled baking sheet, and bake for about 25 minutes on each side until browned. They should hold together when gently turned. Let cool a few minutes before removing from the baking sheet. Serve in a bun or as a main dish with gravy.

*Bragg's Liquid Aminos = non-fermented soy sauce; gluten-free. May use soy sauce or tamari sauce.

Cashew Stuffing in Winter Squash

Cashew Stuffing in Winter Squash

1 cup diced sweet onions
1 cup finely diced celery
1/3 cup parsley
1/2 cup sliced black olives
3 quarts cubed bread, toasted (gluten free if necessary)
2 1/2 tsp salt
2 tsp poultry seasoning
1/2 cup olive oil
1 cup chicken style broth*
1 1/2 cups coarsely chopped raw cashews (oven roasted)


1. Mix all ingredients together.

2. Stuff into a whole, half-baked pumpkin or winter squash that has been cleaned out
inside.

3. Bake 45 minutes at 350 F. Continue baking until pumpkin is tender when poked with
a fork.

4. Makes a beautiful, edible center-piece for your Thanksgiving dinner table.

*For chicken style broth, add 1 tsp chicken style seasoning to 1 cup water.
May use water or vegetable broth.

Serves 6 - 8.

Barbara's Vanilla Creme

This recipe came from my friend, Barbara. Waving to you, Barbara! Thanks for leaving a comment here on my blog today. Since I shared my favorite cashew cream recipe, I though blog readers might enjoy an alternative cashew cream recipe --- with citrus and vanilla. Yum! Thanks, Barbara!

2 oranges, juiced
1 cup raw cashews
2 inch piece of fresh vanilla pod or 1 1/2 tsp vanilla
squeeze of lemon or lime

1. Place all ingredients in a Vita-mix or blender and blend until smooth.

2. Chill, if you can wait that long.

3. Serve on a bowl of fresh strawberries.

Vanilla Creme will keep for a couple of days in the refrigerator if you don't eat it all right away.

Cashew Cream

1 cup water
3/4 cup clean, raw cashews
8 pitted dates (or 2 - 3 Tbsp. maple syrup)
1/2 teaspoon vanilla
pinch salt


1. Process first 3 ingredients in a blender until very smooth.

2. Bring to a boil, then add remaining ingredients. Reduce heat and simmer until thickened, stirring constantly.

3. May be served warm or cold. May also be used without heating.

Cranberry Relish

Fresh and delish! This is my mother-in-laws traditional recipe for cranberry relish. If you like, you can add walnuts for added crunch.

4 cups cranberries
1 apple
2 oranges
3/4 cup maple syrup
1/8 tsp salt


Chop cranberries. Section oranges and cut into small pieces. Grate apple with peelings on (for color). Blend well and sweeten with maple syrup (add more if desired) and salt. Chill over night.

Makes 4 cups.

Tofu Cornbread

1 1/4 cup yellow cornmeal
3/4 cup whole-wheat pastry flour*
2 teaspoon baking powder
2 teaspoon sugar
1/2 teaspoon salt
3/4 cup calcium-fortified soy milk
1 cup tofu -- crumbled
1 1/2 teaspoon Ener-G Egg Replacer
1/4 cup oil

Stir together cornmeal, flour, baking powder, sugar, and salt in mixing bowl. Place milk, tofu, egg replacer or egg, and oil in blender. Blend for 10 seconds on low speed. Pour liquid from blender into cornmeal mixture. Combine gently.

*replace with gluten-free flour blend for GF option

Rich and Creamy Alfredo

1 pkg. low fat silken tofu
3T butter-flavored powder
1/4C soy Parmesan
2T nutritional yeast
veggie broth
salt and pepper to taste
cooked rotini, or your favorite pasta (gluten free if necessary)

Blend all sauce ingredients, adding enough broth to make a smooth and creamy consistency and heat gently. Serve over pasta one scant quarter-cup per person. Variations: Spinach Alfredo - add one 10 oz. package of frozen chopped spinach, thawed and drained, after blending.

Tofu Pumpkin Pie

The tofu provides a creamy richness in this spicy pumpkin pie. It's delicious topped off with a dollop of dairy-free creamy topping like Cashew Cream. To make gluten-free, simply use a gluten-free pie crust.

16 ounces pumpkin puree -- canned
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
11 ounces soft silken tofu (1 box), processed until smooth
1 each 9-inch unbaked pie shell

Preheat oven to 425 F. Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve.

Taboulleh

This is a delicious 'salad' recipe from our 'before gluten-free' days. It's beautiful as a side dish for a holiday meal, or as a cool summer salad. It's both light-fresh and filling.

*To make 'gluten free' use brown rice instead of bulgur.

1 cup bulgur wheat*
2 cups boiling water
2 Tbsp chopped fresh mint
1 1/2 cup chopped fresh parsley
1/2 cup chopped scallions or green onions
1/2 cup chopped green pepper
2 tomatoes -- chopped fine
1/2 tsp salt substitute
1/3 cup tomato paste
3 Tbsp fresh lemon juice
1 Tbsp olive oil
2 tsp minced garlic

Put the bulgur in a mixing bowl and pour over the boiling water. Cover and allow to sit for one hour. Then, use a fine mesh strainer to drain off water. Remove as much excess water as possible.

Place the drained bulgur in a bowl. In another bowl, blend lemon juice, olive oil, garlic and salt with tomato paste. Mix well and pour over bulgur. Add remaining ingredients and toss gently.

Cover and refrigerate several hours to allow flavors to marinate. Serve in bowl with garnish of fresh herbs or on a bed or Romaine.

Delicious!

Hot Carob Drink

Carob comes from the seed pods of a locust tree that is common in the Mediterranean, Africa, and the Middle East. Rich in may nutrients and sometimes used as a natural sweetener, carob is considered a very healthy food. Because it is an excellent source of pectin, it's used to sooth tummy ailments. Although it doesn't really taste like chocolate, it is frequently used as a chocolate alternative. It's delicious in hot drinks, puddings, cookies, and pies. Some individuals who don't care for the sweet flavor of carob alone love it when it has a touch of coffee or coffee alternative (like Roma) added. Here's a simple carob recipe that I enjoy.

1 heaping Tbsp carob powder
1/4 tsp cornstarch 6 to 8 oz water or soy milk*
vanilla to taste
stevia or other sweetener of choice

1. Mix the carob powder and cornstarch in the water until smooth.

2. Heat the ingredients, stirring occasionally, and serve with a little vanilla.

*I prefer the soy milk option for enhanced flavor.

Savory Sprinkles

Are you looking for a delicious, low-fat alternative to Parmesan? A friend made this dish for me when I was a guest in her home. It was so good and she was happy to share the recipe. Nutrient dense, this recipe is high in calcium and vitamins B and C. To serve, sprinkle on vegetables or pasta or pizza. You can also sprinkle on to your favorite crackers, toast, or sourdough.

1 cup toasted sesame seeds, unhulled and toasted (if preferred)
1 cup nutritional yeast flakes
1/4 cup Bakon Yeast (a very flavorful plant-based seasoning)
3 Tablespoons chicken-like seasoning (McKay's or Bill's Best Chicknish)
1 Tbsp onion powder
2 tsp garlic powder

1. Blend sesame seeds in blender for several minutes. Use spatula to help blend evenly.

2. Pour into bowl and add remaining ingredients. Mix well and add 1/4 cup lemon juice and knead in with hands or pastry blender until little chunks have a nice, even, small size.

3. Store in refrigerator. Freezes nicely.

Banana Shake

This is a favorite family recipe,usually served at breakfast or as an evening snack!   It's favored by young
and old and a delicious way to get nutrients down small children! Here is the basic recipe, but once
mastered you'll find many ways to enhance this shake.    

1 cup soy milk
1 tray ice cubes
water (to cover ice cubes)
2 large bananas
1 tsp vanilla

Pour soy milk into blender. Add ice cubes and enough water to cover the ice cubes. Add bananas and vanilla. Blend until smooth. Serve immediately.

Additions: chopped walnuts; carob powder; cocoa powder; maple nut extract; stevia or honey for additional sweetening.

Savory White Sauce

This creamy white sauce is flavorful and delicious! It's high in calcium, protein, and B vitamins. The cashews make this thicken to a creamy smoothness. It can be served hot or cold. Use as a topping for baked potatoes, a creamy sauce for pasta, a dressing for potato salad, as a sauce for a 'white' pizza, or a raw vegetable dip.

2 cups hot water 3/4 cup cashew nuts
2 Tbsp sesame seeds or 1 Tbsp sesame butter (tahini)
1 1/4 tsp salt 3 Tbsp nutritional yeast flakes
1 tsp onion powder
1/8 tsp garlic powder
1/2 tsp dill seed
1 Tbsp parsley flakes, dried
2 Tbsp lemon juice

1. Blend 1/2 cup water and remaining ingredients in blender until very smooth.

2. With blender still on, slowly add remaining water.

3. Pour liquid into saucepan and cook over medium-high heat, stirring constantly, until thickened. 4. Reduce heat and simmer for 3 to 5 minutes.

Cheesy Pimento Sauce

My cousin Carol is a fantastic cook! This recipe is from her and it's one of my favorites. Originally she developed it as a sauce for dairy-free lasagna and it's great that way! But I have taken to using it for other things as well. It's delicious served as a gravy, or as a creamy sauce for cauliflower or broccoli. Usually I prepare it as written, but for a little extra flavor, roast the raw cashews in a 350 F degree oven for a few minutes before adding them to the other ingredients.

1 cup water
3/4 cup raw cashew pieces
3 Tbsp nutritional yeast flakes
1 1/4 tsp sea salt
2 tsp onion powder
1/4 tsp garlic powder
1/2 cup pimentos (undrained)
2 Tbsp lemon juice
1 tsp dill weed

1. In a blender, combine water and nuts. Blend until very smooth.

2. Add the rest of the ingredients and blend again.

3. Now your sauce is ready to be baked into your favorite cheese sauce recipe. You can also put the sauce into a pan over a medium heat and stir constantly until thickened.

Eggless "Egg" Salad

This is one of my favorite recipes! Although it's wonderful as a sandwich spread, it's also great as a spread for crackers or rice cakes. Sometimes I use it as a veggie dip or as a salad, mounded in a crisp bed of Romaine. This recipe is simple with huge flavor! It's liked by all --- even those who say they don't like tofu. The secret to this recipe is: do not substitute brands. The Chick'nish and Veganaise create a perfect meld of flavors.

1 package extra firm, water packed tofu
1 can olives, chopped
Bill's Best Chick'nish (chicken-style seasoning; do not substitute;health food store)
Veganaise (soy mayonnaise)


1. Crumble the tofu, leaving it chunky.

2. Add olives (I used whole olives and sliced them in thick slices).

3. Season with a fair amount of Bill's Best Chick'nish.

4. Moisten with Veganaise until the consistency of egg salad. Taste and adjust seasonings (you need quite abit of the Chick'nish).

Three Rice Pilaf

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! I've adapted the recipe some and renamed it Three Rice Pilaf. 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!

Three Rice Pilaf

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.

Bread Sticks

1/2 cup coconut
1/2 cup ground walnuts
2 cups flour of choice*
3/4 cup water

1. In blender, blend nuts smooth in the water. Mix well with the flour.

2. Roll by hand into sticks 5" or 6" long, or roll dough out 3/4" thick as for cookies and cut into 3/4" strips 5" or 6" long.

3. Place on baking sheet to bake at about 325 F for 40 minutes, more or less.

NOTE: Garbanzo(besan/chickpea), quinoa, rice, etc flours if desired for gluten-free. One type or a blend of several. If you can eat wheat, these are terrific with 100% whole wheat! Garnish with chopped walnuts or sesame seeds before baking if desired.

Mixed Fruit Cranberry Sauce

Cranberry sauce is something people really like or avoid. In our family it belongs in the 'like' category. Over the years we've experimented with several recipes, and I will post them over time. The most simple recipe for cranberry sauce is to combine 12 ounces of fresh cranberries with one cup of sugar and a cup of water, and bring to a simmer. The cranberries will burst after about 10 minutes of simmering and your sauce will be done. But, here's a recipe that is a little more interesting.

Mixed Fruit Cranberry Sauce

1 - 12 oz. bag cranberries
2 medium pears, chopped
1 cup orange juice (may substitute apple juice)
1/2 cup dried cherries, unsweetened
1/2 cup raisins, golden
1 cup maple syrup
3 Tbsp. crystallized ginger
1/8 tsp. cardamom, ground

Combine all ingredients in a saucepan. Cover and bring to a gentle simmer over medium heat. Simmer for 10 minutes over medium heat. Then, uncover and cook until sauce reduces and thickens. Remove from heat and cool. Refrigerate until ready to serve.

Makes: 3 cups

Apple Cranberry Crisp

7 apples, cored and sliced
1 cup cranberries, whole or chopped
2 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup flour (your choice; gluten-free if desired)
1/2 cup quinoa or oat flakes
2 tablespoons oil
2 tablespoons honey or maple syrup
1 teaspoon vanilla

1. Lay all apple slices and cranberries into an 8 x 8 inch baking dish.

2. Combine lemon juice and spices in a small bowl; pour over apple slices and cranberries

3. Combine flour, quinoa or oat flakes, oil, honey or maple syrup and vanilla.

4. Mix until mixture resembles granola.

5. Sprinkle over apples and cranberries and bake at 325 F for 20 minutes.

6. Broil 2 minutes, until top is slightly browned, if desired.

VARIATIONS: Omit the cranberries if you like, and just have apple crisp. You can also substitute peaches or pears!
Serves 8.

Shortbread

There's nothing like a 'melt in your mouth' shortbread when having a cuppa tea.
This recipe will not fail in creating afternoon tea delight!  It's a tasty, tender
blend of goodness!  You may substitute all-purpose flour for the cornstarch and
rice flour if you'd like, but I think you'd like the recipe best as written.

1/2 cup cornstarch
1/2 cup powdered sugar
1 cup sweet rice flour
3/4 cup vegan margarine or Spectrum shortening


1. Sift cornstarch, powdered sugar and rice flour together. Add margarine.
Mix with hands until soft dough forms. Refrigerate one hour.

2. Shape dough into 1" balls. Place about 1 1/4" apart on
greased cookie sheet; flatten with lightly floured fork.

3. Bake at 300 F for 20 to 25 minutes or until edges are lightly
browned.

VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed
nuts. Press top of ball with thumb. Add a dab of jelly. OR Mix in 2 tbsp
finely chopped peel and/or 2 tbsp finely chopped nuts. Flatten with
lightly floured fork.

Crown Gems

I think this must be an 'old' recipe.  It's one that both my mother and mother-in-law
made for many years.  Each had their own variation and both were delicious!  These are
best made in mini-muffin tins that contain pretty paper liners.

   1/2 cup Mystic Lake Sweetener (see Note)
   1/2 cup oil
   1/2 cup almond milk
   1/2 tsp vanilla
   1 cup dates, chopped
   1 cup nuts
   1 cup coconut
   1/2 cup brown rice bran
   1/2 cup flax seed 
   1 1/2 cups oat flour, blended (see Note)
   1/4 cup coconut flour
   1/4 cup white rice flour
   1/2 tsp salt


1. Mix all ingredients together. The dough will be stiff, so you may have to use 
   your hands. 

2. Form dough into logs and then pinch off a small ball of dough. Roll in 
   chopped nuts. Place in mini muffin tins with paper liners. 

3. Bake at 350 degrees F for 15 to 20 minutes. Do not overbake!


These are delicious! I add a dab of stevia for additional sweetness.


NOTE: Mystic Lake Sweetener is a concentrated fruit sweetener similar to Fruit
Source. If you can't find it or want a substitute, use agave syrup or maple
syrup.

NOTE: To make oat flour simply place some rolled oats into a blender and whiz briefly.
Use certified gluten-free oats if necessary.

Coconut Sticks

Coconut Sticks are a great 'cookie' to pack in a sack lunch or to keep handy in a book
bag or knitting basket to nibble on during points of low-blood sugar during the day.  
They are delicious with fruit salad, and are even great with soups like Gingered Carrot!  
Sis and I used to have a great time rolling these cookies out and cutting them with 
mom's fluted cutter.  Our favorite shape was 'diamonds'.  They are nutritionally dense
and flavorful.   

   1/2 cup coconut flour
   1/2 cup white rice flour
   1/2 cup oat flour*
   1/2 cup soy flour
   1 Tbsp date sugar**
   1/3 cup shredded, unsweetened coconut
   1/2 tsp salt
   1/3 cup walnuts, ground to a paste in the blender
   3/4 cup cold water


1. Blend ingredients in food processor until well blended. Then transfer 
   ingredients into mixing bowl. 

2. Stir in additional water 1 Tbsp at a time until mixture rolls into a ball 
   easily. 

3. Roll out on board sprinkled with unsweetened coconut. Score into diamonds or 
   cut into cookie-cutter shapes.

4. Bake at 350 degree F oven for 15 minutes or until golden.

*To make oat flour, whiz certified gluten-free old-fashioned oats in 
blender.

**Make by mixing three dates with water and blending. Or use Sucanat or
brown sugar.

***The coconut and white rice flours can be replaced with all-purpose flour if desired.

Snickerdoodle Cookies

Here's my favorite, tried-and-true, Snickerdoodle cookie recipe. It isn't crumbly at all
and no one could tell they were 'gluten free'.  I hope you enjoy them as much as we do!  


   1/2 cup vegetable oil (or vegan margarine)
   3/4 cup sugar
   substitute for 1 egg (EnerG egg replacer)
   1 tsp vanilla flavoring
   1/2 cup potato starch
   3/4 cup plus 2 Tbsp cornstarch 
   1/4 tsp baking soda
   1 tsp baking powder
   1 tsp xanthan gum*
   1/2 tsp salt
   2 Tbsp water

Topping:

   2 Tbsp sugar and 
   1/2 tsp cinnamon


1. Preheat oven to 350 F. 

2. In a large bowl, cream together oil and sugar. Add egg 
   substitute and vanilla flavoring. Mix well. 

3. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt,
   and water. Mix well to eliminate any lumps. Dough will be sticky.

4. Lightly oil hands or spray them with nonstick spray to better handle dough. 
   Shape into small balls, using a slightly rounded teaspoonful of dough for 
   each cookie. Roll in sugar/cinnamon mixture.

5. Place on lightly greased baking sheet and press each ball to an even 
   thickness of about 1/3" and press to about 1/2". 

6. Bake for 10 to 12 minutes. DO NOT OVERBAKE! These will be pale in color. A 
   single cookie should be removed at the shortest baking time to test for 
   doneness. Browning is not a good indicator for these cookies.

Makes 3 dozen.

*You may omit the xanthan gum if you use all-purpose flour instead of potato starch.
Also, you can replace the EnerG with a farm-fresh egg if you choose.

Lemon Squares

This recipe comes from a lovely cookbook that was self-published by a Canadian 
teen-ager.  It's called "Recipes of Friendship Cookbook".  I've enjoyed trying
many of it's recipes, and have been amazed at the expertise expressed by an author so 
young.  This one for Lemon Squares is really delish!

Granola Crust


   2 to 2 1/2 cups granola that does not contain fruit pieces*
   1/3 cup fruit juice


1. Grind granola coarsely in a dry blender. 

2. Mix fruit juice into ground granola.

3. Press into the bottom of a prepared 8 x 8" pan. 

4. Bake at 350 F for 10 minutes or until golden brown. Cool.


NOTE: This crust can also be pressed into a pie plate and used as a prebaked
pie crust.



Filling

   4 cups pineapple juice
   1/3 cup lemon juice (fresh squeezed is excellent)
   1/2 cup cornstarch 
   1/3 cup honey (or maple syrup or Fruit Source)
   3/4 tsp lemon extract
   1/8 tsp salt, optional


1. Bring 3 cups pineapple juice to a boil. 

2. Meanwhile, mix remaining juice and cornstarch together. 

3. When juice comes to a boil, add a little to cornstarch mixture. Mix and pour  
   into boiling juice. Stir constantly with a spoon until it becomes thick and 
   clear. 

4. Remove from heat and add all remaining ingredients. Stir well. 

5. Pour into cooled crust and garnish with granola if desired. Chill thoroughly.
   Cut in squares and serve.



VARIATIONS:

1. Pour into a prebaked pie shell and chill.

2. Add an additional 2 Tbsp cornstarch and pour into a gelatin mold. 
   Chill overnight. Unmold onto a serving plate. Garnish with fresh flowers.

*Use gluten-free if necessary.

Amy's Granola Bars

My friend Amy helped me with many recipe ideas and conversions when I was required
to start cooking 'gluten free' for my family.  I really appreciated her tried and true recipes
that seemed normal, regular, and usual in the strange new world of 'gluten free'.  These
are really good and I think you'll enjoy them as well (even if you aren't required to eat
gluten-free!).

In one bowl measure:

4 1/2 cups oats*
1 cup flour of choice (brown rice flour works well)
1/2 cup raisins
1/2 cup nut of your choice
1 1/2 tsp gound cinnamon
1 tsp baking soda

In another bowl mix:


6 tablespoon vegan margarine
1/3 cup packed brown sugar
1/2 cup honey or maple syrup
1 tsp vanilla


1. Preheat oven to 350 degrees F.

2. Line a 9 inch square pan with foil, extending the foil over the
sides. Grease the foil with oil.

3. Heat the wet ingredients until all melted together and begins to boil.

4. Pour the wet mixture over the dry ingredients and mix until well coated.

5. Transfer to the prepared pan and press evenly with a spatula.

6. Bake about 30 minutes or until the top is golden brown.

7. Cool on rack, using foil, lift out of the pan and place on cutting board.
Cut into 18 bars.


Amy says:  this is a fun recipe, these are chewy but by playing around with it the could be
firmer. Also try adding different kinds of dried fruit to it.


Makes 18 bars.

*Use gluten-free oats if necessary

Date Nut Bars

This was a recipe that my sister and I
enjoyed preparing frequently during our
growing up years.  But mom called it
"Matrimonial Cake", a much more
appealing name to young girls than
"Date Nut Bars".  No matter what
the name, it's tasty and good.  It's
sweetness brings back a flood of
memories. . .

2 1/2 cups rolled oats*
1/2 cup brown rice flour (or all-purpose)
1 Tbsp (3 tsp) brown sugar
2 Tbsp additional flour 
1/2 tsp salt
1/3 cup oil
1/3 cup water


1. Measure dry ingredients into bowl.

2. Measure water and oil into cup. Beat with
fork until the oil is moistened evenly.

3. Let stand while preparing filling.


1 1/2 cups dates or raisins
1/2 cup water
1/4 tsp salt
1/2 cup chopped nuts
1 Tbsp lemon juice


4. Place 2/3 of dry ingredient mixture in the
bottom of a 9 x 9 baking pan. Layer moist
ingredients on top (first the water/oil mixture;
then the date nut mixture).

5. Sprinkle remaining portion of dry mixture
on top.

6. Bake in moderate 350 degree oven until lightly
browned and slightly crisp (25 - 30 minutes).

*use gluten-free oats if necessary

Vanishing Fruit-Nut Balls

This recipe was posted in "Women of Spirit" magazine a few years back.  Although similar
to other raisin and date cookie balls, this one is unique because it has the added benefit
of orange rind to perk things up.  


   3/4 cup sunflower seeds
   3/4 cup pecans
   1 cup raisins, softened
   1 cup pitted dates
   2 Tbsp honey or maple syrup
   2 tsp grated orange rind


1. Grind sunflower seeds in dry blender.  

2. Chop pecans, raisins, and dates.  

3. Mix first four ingredients; add honey and orange rind and mix well.  

4. Roll into 1 inch (2.5 cm) balls. Cover with waxed paper and chill.


8 servings.

Fudgy Balls

My mother-in-law frequently made these delicious cookies.  Rich in nutrition, they are as 
tasty as can be!  The sesame seeds are a great source of calcium.  The carob is nutrient
dense as well.  The walnuts heart-healthy and rich in Omega-3's.  Cocoa powder may be
substituted if you choose.

   1/2 cup maple syrup (or honey)
   1/2 cup raw peanut butter*
   1/2 cup walnuts
   1/2 cup powdered carob
   1/2 cup sesame seeds
   1/2 cup coconut, freshly ground
   1/2 cup ground sunflower seeds
   1 tsp vanilla


1. Combine ingredients and mix well together. 

2. Roll into balls and roll in some freshly ground coconut.

*May substitute almond or cashew butter if preferred.

Fruit Balls

Simple, yet delicious, these cookies are a family favorite.  Sis and I enjoyed making
these as young girls growing up.  We used mom's hand-turned 'meat grinder' to grind
up the fruit (it was only used for dried fruits and nuts).  Sweet memories and a healthy
dessert.

   1/2 cup dried figs
   1/2 cup dates
   1/4 cup dried apricots
   1/4 cup pitted dry dates
   1/2 cup walnuts
   1/2 cup seeded raisins
   1 tsp lemon juice


1. Put fruits and nuts through grinder.  

2. Add lemon juice and mix well.  

3. Form into small balls and roll in fine coconut.  

4. Store in refrigerator.

Date Coconut Balls

"Sweet without sugar! Nuts and granola add slight crunchiness."

1/2 cup margarine
one 8 oz (225 g) package pitted dates, chopped
1/4 teaspoon ground cinnamon
3/4 cup pecans, chopped
3/4 cup plain granola cereal
3/4 cup shredded coconut


1. In heavy saucepan combine margarine, dates and cinnamon. Cook over low
heat, stirring constantly, until margarine is melted and blended thoroughly
with dates.

2. Chill until mixture is firm enough to be molded and hold its shape.

3. Stir in pecans and granola.

4. Form tablespoonfuls of mixture into balls. Roll in coconut to coat
thoroughly.

Makes about 2 1/2 dozen.

*for vegan and gluten-free options, use vegan margarine and gluten-free granola

Red Velvet Cake

2 cups gluten free flour blend
1 cup Sucanat
1/2 cup cocoa powder
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 Tbsp flax seeds, ground
1/3 cup water
1 tsp xanthan gum
1 cup diced beets (canned and drained; for convenience)
1 cup water
1/3 cup oil
2 tsp apple cider vinegar
2 tsp vanilla extract


1. Combine flour, sweetener, cocoa, baking powder, baking soda and salt.  Mix
well.

2. In a coffee grinder, whiz flax seeds into a meal.

3. In a blender, mix 1/3 cup water and flax meal.

4. Add beets, additional water, oil, vinegar, vanilla, and xanthan gum.

5. Pour liquid mixture into dry ingredients. Combine but do not overstir!

6. Pour into prepared cake pans.

7. Bake at 350 degrees F for 33 to 40 minutes (test for doneness).

8. Frost as desired. 

Aunt Mabel's Christmas Fruit Cake

   1 1/2 cups brown sugar or honey
   3 cups gluten-free flour blend of choice
   1 tsp salt
   2 cups flax seed gel
   1 Tbsp (3 tsp) vanilla
   2 tsp almond
   3 cups or 1 lb currants
   4 cups or 1 lb chopped dates
   3 1/2 cups or 1 lb cherries
   3 cups or 1 lb raisins
   3 cups or 1 lb dried pineapple
   3 cups or 1 lb walnuts or almonds
   3 cups or 1 lb dried papaya


1. Mix first six ingredients to make batter. 

2. Work in remaining ingredients gently with your hands. 

3. Heap into four 7 inch loaf pans prepared as follows: Cut paper 
   grocery bags to fit pans and grease well. 

4. Bake at 300 F for 1 hour, covered lightly with aluminum foil and then  
   10 to 20 minutes uncovered. 

5. Remove from oven. Peel off liner as soon as cool enough to handle. Let cool.
   
6. Wrap in waxed paper, then aluminum foil and refrigerate. Keeps all year!

NOTE: For the lb of cherries, drizzle some liquid sweetener on frozen or canned 
cherries and slow cook for several hours until cooked down but not hard and dry.
Or bake in the oven in a glass dish at 250 F (120 C). You may also use dried 
cherries. If you don't have dried pineapple fix like the cherries.

Use a variety of dried fruit according to your family likes and dislikes!

Kim's Lemon Poppy-Seed Cake

Kim is one of the most gifted gluten-free bakers I know!  I hope you like her recipe
for Lemon Poppy-Seed Cake as much as I do!

   3/4 cup poppy seeds
   1/3 cup lemon juice from organic lemons
   grated outer, yellow peel of the lemons
   3/4 cup apple juice
   3/4 cup pureed prunes, apple, or banana
   3/4 cup pure maple syrup
   1 3/4 cup rice flour
   3/4 cup potato starch
   1/2 cup tapioca
   1 tsp xanthan gum
   1 1/2 tsp baking soda 
   3/4 tsp sea salt


1. Mix dry ingredients. 

2. Mix wet ingredients. 

3. Fold gently together.

4. Pour into greased 9 x 9 x 2" pan. 

5. Bake in preheated oven at 350 degree F for 40 minutes or until 
   toothpick comes out cleanly.

Peppermint Fudge Cake

Preheat oven to 325 F.

Spray a 10 inch bundt pan with cooking oil and set aside.

Sift together in large bowl and whisk together well:


2 cups gluten free flour mix
1 tsp xanthan gum
2 teaspoons baking soda
6 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1 cup white sugar
1/2 teaspoon salt


Whisk together by hand in medium bowl:


1 3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tablespoon vanilla
1 tablespoon peppermint extract


Add the wet ingredients to the dry with a few swift strokes just until blended.
Pour into bundt pan. Bake 50 to 60 minutes, until a toothpick comes
out with moist crumbs. Cool on rack.


Makes 12 Servings.

Five-Minute Chocolate Cake

   1 cup sugar 
   1 1/2 cups flour (1 cup rice flour + 1/2 cup potato or tapioca starch) 
   1/2 tsp sea salt 
   1/4 cup cocoa powder 
   1 tsp baking soda 
   1 Tbsp lemon juice 
   1/3 cup oil 
   1 tsp vanilla 
   1 cup cold water


1. Preheat oven to 350 degrees F. 

2. Mix ingredients in order given. 

3. Pour into ungreased square 8" cake pan.

4. Bake for 30 to 35 minutes. 


A double recipe is about right for a bundt pan. 

Carob Cake

  1 cup brown sugar
   1 cup granulated sugar
   1/2 cup vegetable shortening
   1 cup rice milk or water
   1 tsp baking soda (bicarbonate of soda)
   1 tsp vanilla
   1 1/2 cups rice flour
   1/2 cup carob powder mixed with 
   1/2 cup boiling water
   1 1/2 cups bean flour
   3 tsp xanthan gum
   dash of salt


1. Mix sugars and shortening. 

2. Add milk or water. 

3. Mix carob and soda and add to mixture. 

4. Add vanilla, flours, and a pinch of salt. 

5. Bake at 325 degrees F (163 C) for about 60 minutes.

Carrot Cake

1 1/2 cup rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 tsp xanthan gum
2 tsp baking soda
3 Tbsp (9 tsp) ground flax seed
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg

2 tsp vanilla
1 cup apple sauce
1 1/2 cup maple syrup
3 cup shredded carrots
1 cup crushed pineapple, drained (hold onto this juice, and see if it is
  needed in the batter once it is all mixed. If not, drink it or use it in a
  shake)
1 cup raisins


1. Preheat oven to 350 F.

2. Lightly spray a 9" x 13" pan with vegetable spray.

3. Mix dry ingredients together.

4. Mix wet ingredients then blend two parts lightly.  Spoon cake batter into
tins.

5. Bake about an hour in a preheated 350 degree F oven. Test for
doneness.

Kim's Pineapple and Banana Cake

Kim's Pineapple and Banana Cake


4 heaped tsp egg replacer powder
1/4 cup pineapple juice
1/4 cup silken tofu
2/3 cup oil

2 medium ripe bananas, mashed
1/2 cup drained crushed pineapple
1 1/4 cups superfine granulated sugar

1 1/3 cups brown (or white) rice flour
2/3 cup potato starch
1 scant tsp xanthan gum
4 tsp GF baking powder
2 tsp ground cinnamon

Icing (Frosting):

227 g (8 oz) vegan cream cheese (1 tub Tofutti)
1/4 cup icing sugar (confectioners/powdered sugar)
1/2 cup soy milk powder
1 small mango, thinly sliced
-OR- tinned mango -OR- paw paw (papaya) -OR- pineapple, sliced thinly

glace pineapple to decorate (optional) -OR- mango slices AND/OR banana slices



1. Heat oven to 180 C (350 C).

2. Grease and line two 9" (23 cm) round cake pans and dust the sides with flour.

3. Whisk egg replacer and pineapple juice together until fluffy. Add silken tofu
and whisk until smooth. Add oil and whisk again. Set aside.

4. Mix together mashed bananas, crushed pineapple and caster sugar.

5. Sift together brown rice flour, potato starch, xanthan gum, baking powder and
cinnamon. Add to banana, pineapple and sugar and mix together.

6. Add egg replacer, juice and oil mixture. Mix well.

7. Pour evenly into two prepared pans. Bake for 35 minutes or until a skewer
comes out clean. Leave in to cool in tin for 10 minutes before turning out
onto a wire rack to cool completely.



Icing (Frosting) :


1. Beat together cream cheese, soy milk powder and icing sugar until light and
fluffy.

2. Spread 1/3 of icing on first cake.

3. Arrange the mango slices (or pineapple) over the icing.

4. Place 2nd cake on top.

5. Ice the top with remaining icing.

6. Decorate with pieces of glace pineapple (or mango slices and/or banana
slices), if desired.

Apple and Walnut Cake

2 cups raw apple cut into small cubes
3 Ener-G egg replacer
1/2 cup sugar
1/3 cup oil
1/2 cup chopped walnuts
1 tsp vanilla
1/2 cup rice flour
1/2 tsp cinnamon
pinch of salt
1/4 tsp baking soda


1. Preheat oven to 350 F (175 C).

2. Grease 8" (20 cm) cake tin.

3. Lightly beat Ener-G egg replacer according to instructions on package.

4. Combine apple, egg substitute, sugar, oil, walnuts, and vanilla.

5. Sift flour, cinnamon, salt and baking soda. Add flour mixture to apple
mixture and mix well.

6. Pour into prepared tin.

7. Bake for approximately 60 minutes.

Roasted Vegetables

   1 tablespoon olive oil
   1/2 pound peeled and cubed sweet potatoes
   1 pound peeled and cubed turnips
   10 cloves unpeeled garlic
   1 pound chopped onions
   2 teaspoons crumbled sage
   1/2 pound peeled and cut carrots
   2 teaspoons crumbled rosemary


1. Preheat oven to 450 F (230 C). 

2. Heat a large heavy roasting pan in oven for 15 minutes. Coat pan with half 
   the oil and add vegetables, garlic and herbs. Drizzle remaining oil over 
   vegetables in pan. Season with salt and pepper to taste. 

3. Seal tightly with aluminum foil and roast in oven for 30 minutes. 

4. Remove foil and roast 15 to 20 minutes more, or until vegetables are tender.

Roasted Yams with Citrus and Coriander Glaze

1 Tbsp (3 tsp) coriander seeds
1/4 cup Earth Balance margarine, room temperature
1 Tbsp (3 tsp) Sucanat (organic sugar)
1 Tbsp (3 tsp) grated orange peel
1 1/2 tsp grated lemon peel
1/8 tsp salt
1/8 tsp cayenne pepper
non-stick vegetable oil
3 pounds (1.4 kg) long narrow yams, (red-skinned sweet potatoes), unpeeled,
  halved lengthwise, cut crosswise into 1/2 inch (1.25 cm) thick slices)
2 Tbsp (6 tsp) olive oil
2 Tbsp (6 tsp) minced fresh Italian parsley for garnish


1. Stir coriander seeds in small skillet over medium-high heat until darkened in
color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or
enclose in plastic bag and crush finely with mallet.

2. Place seeds in small bowl. Mix in margarine, Sucanat, orange peel, and lemon
peel. Season margarine with salt and cayene pepper. (Can be made 1 week
ahead. Cover and refrigerate).

3. Position rack in bottom third of oven and preheat to 375 F (190 C).

4. Spray heavy large rimmed baking sheet with non-stick spray. Toss yams and
olive oil in large bowl to coat. Spread yams in single layer on prepared
sheet. Sprinkle with additional salt and cayene pepper.

5. Roast until tender and golden brown, stirring occasionally, about 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate on sheet. Reheat before 
adding flavored margarine).

6. Crop coriander-flavored margarine onto hot yams in small dollops. Toss to
coat. Adjust salt and cayenne pepper if necessary. Mound in bowl; sprinkle
with parsley.


Servings 10.

Recipe from:  Barbara K.

Gingerbread Boys & Girls Cookies

2 cups brown rice flour
1 1/2 cups arrowroot, plus extra for rolling out cookies
1 1/2 cups amaranth flour
2 Tbsp (6 tsp) baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 1/2 cups Sucanat
1/2 cup applesauce
1/3 cup safflower oil
1/3 cup molasses
2 Tbsp (6 tsp) vanilla
oil, for oiling cookie sheets

Decorations:

dried currants
dried cranberries
sunflower seeds
Decorator's Frosting


1. In a small bowl, stir together the brown rice flour, arrowroot, amaranth
flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and
cloves, and set aside.

2. In a medium bowl, place the remaining ingredients, and stir to combine. Add
the dry ingredients to the wet ingredients and stir well to combine. Cover
the bowl, place it in the refrigerator, and chill the dough for 1 hour or
more. Using a little safflower oil, lightly oil (or mist with oil) two
non-stick cookie sheets and set aside.

3. Sprinkle a little arrowroot over a work surface. Divide the chilled dough
into quarters, work with only one quarter of the dough at a time, and keep
the remaining dough covered and chilled until needed. Working in batches,
roll out the quarter of dough to 1/4" (6 mm) thickness, and cut into desired
shapes with cookie cutters.

4. Carefully transfer the cut cookies to the prepared cookie sheet. Bake them at
350 F (175 C) for 6 minutes (the cookies will feel slightly soft to the
touch). Allow them to cool on the cookie sheets for 3 minutes before
transferring them to a rack to cool completely. Repeat the rolling and
cutting-out procedure for the remaining cookie dough. Store the cookies in an
airtight container.



To make Gingerbread People:


1. Cut the dough using a person-shaped cookie cutter. Carefully transfer the cut
cookies to the prepared cookie sheets.

2. To decorate them: use two dried currants for eyes, pressing them slightly
into the dough; squeeze one dried cranberry with your fingers to form it into
a mouth, pressing it slightly into the dough; and then use 8 sunflower seeds
to make the outline of a vest, or 10 sunflower seeds to make the outline of a
dress, pressing them slightly into the dough.

3. Bake as directed above.


TIP: The dried currants, dried cranberries, and sunflower seeds can also be used
to decorate other cut shapes of cookies.



To make Glazed Gingerbread Cookies:

1. Cut cookies as desired and bake as directed above.

2. Prepare the Decorator's Frosting and use it to decorate the completely cooled
cookies, as desired.

3. Allow the frosting to set completely before transferring the cookies to an
airtight container.



Yield: 3 - 4 Dozen.

Holiday Roast Roll

I've adapted this recipe to gluten-free and tested it on my family. I'll post
the recipe as I prepared it and then add a note at the end, telling of what I
will do differently for Thanksgiving dinner this year. This is festive and
delicious! It sounds much more difficult to prepare than it actually is.


Tofu Roll:

2 lbs (900 g) firm tofu, not silken
4 Tbsp (1/4 cup) cornstarch
2 Tbsp (6 tsp) nutritional yeast
2 tsp powdered agar
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp salt

3 1/2 cups 'Herbed Stuffing' (recipe to follow)

You'll also need: parchment paper, plastic wrap, and aluminum foil.


1. In a food processor, puree all roll ingredients, stopping to scrape down the
sides, as necessary. Mixture will be fairly stiff; don't add liquid. Preheat
oven to 350 degrees F (175 C).

2. On a work surface, lay down two 16-inch (40 cm) long pieces of plastic wrap,
over-lapping them about 2 inches (5 cm), lengthwise. Spoon tofu mixture onto
plastic wrap and spread out into an 8 x 12-inch rectangle, about 1/2 inch
(1.25 cm) thick. Make sure thickness is even all around.

3. Lay a third sheet of plastic wrap on a work surface, and on it mound the
stuffing, forming it into a roll about 11" (28 cm) long. Carefully transfer
the stuffing roll to the center of the tofu rectangle (eliminating plastic
wrap).

4. Now is the time to summon an assistant. With one person on each end of the
plastic wrap, bring the two sides together. The tofu will meet over the top
of the stuffing roll, encasing it. Gently press together and smooth out any
places, including ends, that have stuffing showing through; twist and tie
ends with twine to seal.

5. Securely wrap roll in 2 layers of aluminum foil, making sure no plastic is
exposed. Place on a baking sheet and bake for 1 hour and 15 minutes. Remove
from oven, let cool in wrappings, and refrigerate until 1 hour before
serving.

6. To serve, carefully remove aluminum foil and plastic. Wrap with fresh foil,
place on a baking sheet, and bake at 350 F (175 C) until heated through,
about 30 minutes. Remove foil and transfer roll to a serving platter.
Decorate as desired. (Nice decorated with portobello mushroom slices and sage
leaves). Serve with mushroom gravy.


-------------------------


Herbed Stuffing (recipe):


1 large onion, diced
1 Tbsp (3 tsp) vegetable oil
3 celery ribs, diced small
1 Tbsp (3 tsp) dried sage
1 tsp chopped rosemary
1 tsp caraway seeds
5 cups bread cubes (I used gluten-free cornbread, tapioca and rice breads)
1/2 to 3/4 cup vegetable stock (I used water and Chicken-style seasoning)
salt(and pepper)


1. In a large skillet, or Dutch oven over medium heat, saute onion in oil,
stirring frequently, until golden, about 15 minutes.

2. Stir in celery, sage, rosemary, and caraway seeds and continue cooking for
about 2 minutes.

3. Add bread cubes and toss to combine.

4. Turn off heat and slowly add vegetable stock, tossing to combine, until
mixture is moistened. Season to taste with salt and pepper.


-----------------------------


*** Generally I don't use plastic wrap in baking, nor do I allow aluminum foil
to come into contact with food. I decided to follow the instructions given, but
to add several layers of parchment paper between the food and the plastic wrap.
I'm not sure this really protected us from the dangers of baked plastic, but I
decided it was "once a year" and we would probably be okay.

*** Next time I will add more flavoring to the tofu mixture. It was a bit bland
(although we did not serve it with gravy, which would help). The flavor and
texture was great, but I think it needed more onion powder, garlic powder, and
some Bragg's Liquid Aminos. We don't use pepper either, so omitted it from the
stuffing.

*** The stuffing was delicious, but it didn't stick together enough to satisfy
me. I think gluten bread crumbs become doughier. Next time I'll add either a
flax gel or tapioca/potato starch to the stuffing. The stuffing recipe contains
a bit more than the tofu mixture needs...you may with to leave about 1/2 cup of
the stuffing mixture out of the filling.

*** The end result is beautiful! This makes a rolled "log" of "skin" that looks
like a regular vegetarian roast. When sliced it makes beautiful rings of shell
and stuffing inside. I think cashew gravy would be a delicious addition to this
recipe.

*** I'm quite delighted to find a recipe that is vegan, gluten-free, and FESTIVE
for the holiday table!