Vegan * Gluten-Free * Vegetarian * Favorite Family Recipes * For Delicious Health & Wellness
Wednesday, April 28, 2010
Peanut Butter Granola
Peanut Butter Granola
6 cups assorted flours and seeds*
1 1/2 tsp. salt
1/2 cup date sugar (or alternative)
1/2 cup water
1 tsp. vanilla
1/2 cup olive oil
1/2 cup peanut butter
Mix the flours and seeds in a large bowl. Add the salt and date sugar. In another container, whisk together the water, vanilla, oil, and peanut butter. Combine all the ingredients and mix well. Spread onto a large cookie sheet. Bake at 300 degrees F. for 45 minutes. Stir 2 or 3 times while baking. Allow granola to cool in the oven. Store in an airtight container.
Makes: 20 servings.
*Suggestions for flours and seeds are ~ gluten free oats, brown rice bran, coconut, sunflower seeds, sesame seeds, poppy seeds, flax seed, millet flour, quinoa flour, etc.
Tuesday, April 27, 2010
Fruit Toast
Fruit Toast
1 quart canned or frozen fruit
(apricots, peaches, berries, cherries, etc.)
2 Tbsp. cornstarch
Pinch of salt
Maple syrup to taste
1/4 cup water
Heat the fruit until it reaches a simmer. Mix cornstarch and water in a small dish. Stir into simmering fruit and continue stirring for three minutes (until fruit thickens and mixture becomes clear). Serve hot over toast*, waffles, hot cereal, or granola.
*Gluten free if necessary
Hedgehogs
Hedgehogs
2 cups walnuts, chopped
2 cups coconut, unsweetened
1 cup dates, chopped
1/2 cup oats, rolled, gluten free
1/2 cup honey (or alternative liquid sweetener)
1/4 cup water
Mix all ingredients. Allow to stand for five minutes. Then press into 1" x 2" logs. Place on a prepared baking sheet at 350 degrees for 10 - 12 minutes. Turn them once during baking process. Do not overbake.
Makes: 24 - 30 logs.
Monday, April 26, 2010
Filbert Oat Waffles
Filbert Oat Waffles
1/2 cup filberts, ground
2 cups water
2 tsp. olive oil (or ground cashews)
1/4 tsp. salt
1 1/2 cups oats, rolled, gluten free
2 Tbsp. date sugar (or alternative sweetener of choice)
Combine all ingredients. Mix together until well blended. Bake in a hot, prepared waffle iron for 7 - 8 minutes.
May substitute other nuts if desired.
Saturday, April 24, 2010
Millet and Sesame Loaf
In vegetarian cooking, a loaf can be a loaf as in bread, or a loaf as in a casserole. This recipe falls somewhere between the two. This loaf is usually served for breakfast, and although good hot, it great served cold as well. As it cools, it solidifies and congeals, making it easy to slice and toast in a toaster. It also works well formed into patties and fried in sesame oil in a skillet. This recipe creates a highly digestible, alkaline substitute for bread.
1 cup millet
1 cup sesame seed meal
5 cups water
Place the millet and sesame seed meal in a casserole dish. Pour water over the top and stir. Place in a 350 degree F. oven and bake until done (about 1 hour).
*Add salt for additional flavor if desired. It can be made 'sweet' with the addition of dried fruits, cinnamon, nuts, and honey. Or savory by the addition of fragrant herbs, nuts, and seeds.
Friday, April 16, 2010
Sunflower Oat Waffles
Sunflower Oat Waffles
1/2 cup sunflower seeds
2 cups water
1 1/4 cups oats, rolled, gluten free
1/2 tsp. salt
2 Tbsp. olive oil
Place all ingredients in a blender and whiz together until seeds are ground. Prepare a waffle iron by heating and spraying with non-stick spray or a mixture of 1 Tbsp. olive oil and 1 Tbsp. soy lecithin. Bake in waffle iron until light goes out (about five minutes).
Thursday, April 15, 2010
Millet Breakfast Cereal
Millet Breakfast Cereal
1 cup millet, uncooked
1 quart water
1 tsp. salt
1 cup apples, unpeeled, cored
1 cup raisins
Milk alternative of choice
Place the millet in saucepan. Add water and salt. Bring to a boil, then cover and reduce heat. Simmer for 45 minutes or until soft. When cooked, remove from heat and stir in chopped apples and raisins. Spoon into bowls and serve with your favorite milk alternative. If desired, drizzle with maple syrup.
Serves: 4 - 6
Wednesday, April 14, 2010
Corn Chip Crackers
These are a very crispy cracker and go well with sandwiches and salads.
Corn Chip Crackers
2 cups cornmeal
1 1/2 tsp. salt
2 Tbsp. olive oil
1/4 cup gluten free flour blend*
1/2 cup water
Mix ingredients together well. Roll onto an oiled cookie sheet to about 1/8" thick. Cut into diamonds or squares. Prick each with a fork.
Bake at 350 degrees F. for 30 minutes or until golden.
*GF flour blend of choice; you may substitute with wheat flour if desired.
Tuesday, April 13, 2010
Oat Cakes
Oat Cakes
1 cup water
1/3 cup olive oil
1 tsp. salt
1 Tbsp. liquid sweetener of choice*
4 cups oatmeal, gluten free
Stir water and oil together with a fork. Add the remaining ingredients and blend. Roll between waxed paper until 1/4" thick. Place onto a cookie sheet. Cut into diamonds or squares. Prick each square or diamond with a fork. Bake at 325 degrees until toasty and golden (12 - 18 minutes).
*Brown rice syrup, agave syrup, maple syrup, etc. Stevia may be used as well.
1 cup water
1/3 cup olive oil
1 tsp. salt
1 Tbsp. liquid sweetener of choice*
4 cups oatmeal, gluten free
Stir water and oil together with a fork. Add the remaining ingredients and blend. Roll between waxed paper until 1/4" thick. Place onto a cookie sheet. Cut into diamonds or squares. Prick each square or diamond with a fork. Bake at 325 degrees until toasty and golden (12 - 18 minutes).
*Brown rice syrup, agave syrup, maple syrup, etc. Stevia may be used as well.
Friday, April 09, 2010
Date Bran Muffins
These muffins are nuggets of nutrition! Rice bran and rolled oats form the structure for these yummy breakfast treats, and they are enhanced by raw apple, dates, and and nuts. They are power houses of energy for the day ahead! Because they are unleavened, they are dense but perfectly delicious!
Date Bran Muffins
1 cup apple, grated, raw, packed
1/4 cup olive oil
3/4 cup rice bran
1/4 cup gluten free flour blend*
3/4 cup oats, rolled, gluten free
1/2 tsp. salt
1/2 cup dates, chopped
1/2 cup nuts, chopped
Combine all ingredients and let stand for a few minutes so that moisture is absorbed. Form into small balls and place in an oiled muffin pan. Fill until full and the tops are nicely rounded.
Bake at 375 degrees F. for 25 minutes.
*Gluten free flour blend of choice.
Thursday, April 08, 2010
Apple Oatmeal Muffins
This vintage 1970's recipe uses fruits for sweetening and is filled with fiber. Best when eaten hot out of the oven. Enjoy!
Apple Oatmeal Muffins
1 cup apples, shredded finely
1 1/2 cups oats, rolled, gluten free
1/4 cup oil
1/2 tsp. salt
1/2 cup raisins*
1/4 cup nuts, chopped
Combine all ingredients. Allow to stand until moisture is absorbed. Then mix together firmly with a fork. Spoon into prepared muffin tin, filling completely and rounding the tops.
Bake at 375 degrees for 25 - 30 minutes.
Makes 12 - 16 small muffins.
*May substitute chopped dates for raisins.
Wednesday, April 07, 2010
Cornmeal Rice Muffins
This recipe is vintage 1970's when fluffy food wasn't considered fashionable. These little muffins are more like nuggets of nutrition, delicious and yummy when served warm and with your favorite toppings.
Cornmeal Rice Muffins
1 cup brown rice, cooked
1 1/4 cup cornmeal
3/4 cup boiling water
1/4 cup oil
1/2 tsp. salt
Place brown rice in a bowl and mash with pastry blender. Set aside.
Bring water to a boil. Add oil and stir.
Mix dry ingredients together and add all at once to the hot water. Mix until all the moisture is absorbed. Add the mashed brown rice and mix together.
Fill ungreased muffin pans or place in mounds on ungreased cookie sheet.
Bake at 400 degrees F. for 30 minutes or until browned.
Makes 8 large muffins.
*For variety, add 2 Tbsp. soy flour for additional protein.
Sunday, April 04, 2010
A Vibrant Easter Menu
Holidays are a great time to spend with family and friends, and Easter is no exception. The colors of spring are expressed delightfully in flowers, textiles, and food. The chill in the air is enhanced by a gentle breeze that sends it to every corner of home and garden. Although chocolate bunnies and jelly beans speak of this holiday, so do fresh and vibrant vegetables. They are the perfect centerpiece for an Easter menu.
M E N U
Romaine with Strawberries and Walnuts
Raspberry Viniagrette
Steamed Carrot Wedges with Dill
Mashed Potatoes and Golden Gravy
Tofurky with Tamari Glaze & Roasted Vegetables
Brown Rice and Vegetable Patties in Savory Sauce
Whole Wheat Rolls
White Grape Juice
Orange Oolong Tea
Chocolate Cherry Dump Cake
Canary Iced Shortbread with Sprinkles
Happy Easter!
*Tofurkey and rolls not gluten-free*
Friday, April 02, 2010
Honey Fruit Balls
Honey Fruit Balls
1 Tbsp. coconut, dried, shredded
1 Tbsp. honey (or alternative liquid sweetener)
1 cup apricots, dried
1 cup peaches, dried
Wash, then steam dried fruits for about five minutes. While still hot, place through a food grinder or chopper. Stir in honey and coconut. Mix until completely blended. Form into small balls or roll into a log. May be rolled in shredded coconut if desired. Chill.
Makes 24 candies
*Fruit roll can be sliced into small rounds after chilling.
Honey Nut Squares
Honey Nut Squares
3/4 cup honey (or alternative liquid sweetener)
1/4 cup dates, ground
3/4 cup raisins, ground
3 Tbsp. wheat germ*
1 cup nuts, ground
Heat honey. Add ground fruits. Stir in the wheat germ and nuts. Spread into a pan and press down. Cut into squares.
Makes 24 squares
*for a gluten-free version of this recipe, substitute brown rice bran for the wheat germ
Thursday, April 01, 2010
Carob Carmels
1 cup coconut
1/2 cup carob powder
1 cup soymilk powder
1 tsp. vanilla
3/4 cup honey or alternative sweetener
2 Tbsp. Earth Balance margarine
1 tsp. orange rind, grated
1/8 tsp. salt
1 cup nuts, finely chopped
Mix all ingredients, except nuts, together in bowl. Spread 1/2 cup of nuts in the bottom of a pan. Add the carob mixture and spread over the nuts. Press firmly. Sprinkle the remaining nuts over the top. Pat down. Chill and cut into squares. Wrap individually.
Makes: 24 carmels
Parisian Sweets
Parisian Sweets
1 cup raisins, seedless
1/2 cup figs
1 cup almonds
1/2 cup cherries, dried
1 cup dates, pitted
1 cup walnuts
1/2 cup confectioners' sugar*
Grind fruits and nuts together in food mill. Mound mixture and then roll out on a flat surface to about 1/2 inch thickness. Sprinkle with powdered sugar* (optional) and cut into squares.
Makes 4 dozen
This recipe can be varied by the types of fruits added or taken away from the recipe. Fruits that could be substituted are dried prunes, pears, peaches, citron, candied orange peel, etc. If desired, fruit squares could be dipped in chocolate or carob.
Chewy Chewy Fruit Chews
Dried fruits make tasty after meal treats, or a delicious addition to a lunch box or tea tray. Devoid of refined sugars, they also create a healthy and nutritious addition to a child's Easter basket. And yes, it's alright if mom or dad take a nibble or two of these delightful candies as they are packing the basket!
Chewy Chewy Fruit Chews
1 cup figs, dried
1 cup apricots, dried
1 cup dates, pitted
1/2 cup cherries, dried
1 cup walnuts
1/2 cup coconut, shredded, unsweetened
1/8 tsp. salt
2 Tbsp. honey (or alternative liquid sweetener)
1/2 cup walnuts, chopped
Using a food mill, grind the dried fruits and 1 cup of walnuts together. Add the coconut, salt, and honey. Mix until well combined. Shape into small, walnut-sized balls. Then roll in the additional 1/2 cup of walnuts. Chill until firm. Then serve or store until ready to serve.
Makes: 4 dozen candies
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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.
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
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