Sunday, June 27, 2010

Reeses Fudge



1 cup honey
2 cups peanut butter


Melt over low heat.  Then add:


2 cups carob chips (or chocolate chips)


Stir until melted.  Then add:


1 tsp. vanilla
1 cup walnuts, chopped


Stir mixture well, then place in an oiled pan.  Spread evenly.  When cooled and slightly hardened, cut into bite-sized squares.  Delicious! 

Two-Hearts Salad


 Artichoke hearts and hearts of palm combine in an elegant salad.


2 tablespoons fresh lemon juice
2 1/2 teaspoons Dijon mustard (may substitute)


1 large garlic clove, minced
6 tablespoons olive oil
1 14-ounce can hearts of palm, drained, sliced into rounds
1 14-ounce can artichoke hearts, drained, quartered


1 head butter lettuce
12 cherry tomatoes, halved


Combine lemon juice, mustard and garlic in medium bowl.  Gradually whisk in olive oil. Season dressing to taste with salt. Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.


Line 6 plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates. Garnish with tomatoes. Spoon remaining dressing over and serve.


Serves 6.

Wednesday, June 23, 2010

Jumbo Tofu-Spinach Pasta Shells


24 jumbo pasta shells (or 14 manicotti)**
2 - 10 oz. packages frozen, chopped, spinach
1/3 cup minced onion
2 tsp. vegan margarine
1 lb. soft tofu, mashed
1 tsp. egg replacer, powdered
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
4 cups meatless spaghetti sauce (jar or homemade)
1 cup shredded soy cheese


Cook shells in boiling water until almost tender. Drain. Cook spinach as directed on package; drain well. Cook onion in margarine until tender. In medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill each shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining sauce. Cover and bake at 350 degrees F. for 30 minutes or until hot and bubbly. Remove cover; top with soy cheese and continue baking until cheese is melted, about 5 minutes.


Note: homemade "melty cheese" can be substituted for the soy cheese.  

**This recipe can be made as a gluten free dish by substituting crepes (made from cornstarch or another gluten free flour) for the shells or manicotti.

Lima Bean and Tomato Casserole



My husband's family is especially fond of lima beans.  They are enjoyed both fresh and rehydrated from a dried state.  Casseroles, soups, and spreads made from lima beans were staples in the kitchen of my mother-in-law and her mother, Grandma Iva.

Lima Bean and Tomato Casserole

1 lb lima beans, dried
2 cups tomatoes
salt to taste
1/2 cup diced celery
2 sliced onions

Soak washed beans overnight.  Rinse and add fresh water.  Boil until tender or nearly done. Add remaining ingredients. Place in a casserole dish. Add more water if necessary. Bake at 325 degrees for 1 hour, covered.

This recipe is somewhat "plain".  Seasonings like Bill's Best Chicknish', garlic and/or onion powder, and Bragg's Liquid Aminos can be added to add depth and enhance flavor.

Tuesday, June 22, 2010

Thai-Style Cabbage Salad


1 tablespoon fresh lemon juice
1 teaspoon sweetener of choice
3/4 teaspoon salt
3 cups cabbage, finely shredded
1/2 small red onion, sliced very thin
1/3 cup carrot, grated
2 tablespoons fresh mint leaves, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon olive oil


Stir together the lemon juice, sweetener, and salt until solids are dissolved.  Add the cabbage, onion, carrot, mint, cilantro, and oil.  Toss the salad well.  Chill until ready to serve.

Serves 2.


Tuesday, June 01, 2010

Welcome Summer!


This is the month that summer officially starts! Stay tuned for recipes that represent the season! Happy June 1st!

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!

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*Recipes and photos copyright@LaTeaDah 2005 - 2012