My Cozy Kitchen

Communally at the Longest Table

2012-02-01T17:23:00.001-08:00

The university that our son attends has an annual dinner that is unique and that helps the university students connect with community. The event is called "Longest Table' and brings together a crowd of more than 2,000 students and community members. The main street in town is closed off and one very long table it set up in the middle of the street. It stretches for many blocks. There are a variety of foods at this event, as each person who hosts a section of the table serves a menu that is unique to them, as well as table setting and centerpiece. Sometimes families go together to provide for a larger number of community members. For example, one group of three families got together to make a Mexican fair with a taco bar, salads, cream puffs, flan, and roasts. Another host family provided a lovely meal of sushi and other Japanese food and decor. Each hosts menu is different, but they are all tied together by being served on one long table. I just love the idea! What a way to share with others! And the cost to students and community members who attend is nothing! It is a community event that is designed to draw the students into the community and participants provide it as a volunteer service; a gift from the heart.

This community service event reminds me of a story I used to read my boys when they were young. I believe that sharing stories that involve food are a great way to tie other subjects to cooking experiences and character development. Here is a story that can be used to teach cooperation, sharing, and self-reliance. It can also be used as a topic starter on problem solving.

SHARE SOUP

Once upon a time there was a small village. The sun was going down and it was dinner time. As usual, everyone was in his or her own little house thinking about the same thing --- what shall we have for dinner tonight? But on this particular night everyone thought and thought for a very long time. There was a problem, and it was a problem that everyone shared. No one had enough food in his or her house to make a dinner. Everyone had the same problem!

Because this was a friendly little town where everyone knew everyone else, the word soon got around. Neighbors were talking about their problems with each other in the street, on front porches, and over back yard fences. They all agreed that something had to be done soon because everyone was getting very hungry.

There was a man in the town who happened to be a very good cook, and as he was thinking about this problem with his wife, she came up with the answer. "We will make a new and different kind of soup called Share Soup, and you will direct the cooking," she said. Her husband thought this was a wonderful idea that his wife had, and as the townspeople in the village found out about the idea they became more and more excited and happy. But what was Share Soup, they asked? The man's wife explained, "Share Soup is a soup you make with a big pot of water and every one's share of food. If everyone brings their little share of food from home, we can make one big delicious soup for everyone. I call it Share Soup."

"First we'll need a large pot," he said. The people brought the largest pot they could find. "And now," the man said, "water to fill the pot and a fire to heat it." It took many buckets of water to fill the pot. A fire was built on the main street of the town and the pot was set to boil.

"Soup needs salt and dried herbs," said the man. He began to stir and the children ran to get salt and dried herbs.

"Salt and dried herbs make good soup, but if there were carrots it would taste much better."

"I think I have some carrots," said one woman, and she ran home. She came back with a handful of carrots and put them in the pot.

"Share Soup should really have some cabbage," said one man, and he returned soon with a big head of cabbage which he cut up and put in his pot.

"How I wish we had some potatoes and onions; then this soup would be the most delicious soup ever," the man said. Some children remembered where they'd seen some and hurried home to get them.

A delicious soup --- and all from some water and every one's share of food. It seemed like magic! As the man stirred the soup he thought, "If we had a little rice and a cup of milk, this soup would be the best soup in the whole world." More people ran home to get a little milk and rice. Soon everyone from the town had put in his or her share of food.

The man who was such a good cook stirred and stirred the soup while everyone watched happily. And then the soup was ready.

"Everyone gets a taste," said the man. "But first, let's set the tables." Great big tables were place in the main street. All around were lighted candles. Such a soup! How good it smelled! It really was the best soup anyone in the town had ever tasted!

*Adapted from Stone Soup, by Marcia Brown

Cranberry Hootycreek Cookies

2011-12-30T10:16:00.001-08:00

Have you ever heard of Hootycreeks? I hadn't until a White Elephant gift exchange this holiday season when Rylan received two pretty mixes for cookies in a jar. One was for a cookie called Cranberry Hootycreeks. What an unusual name! Does anyone have an idea where this creative cookie and unusual name came from? I looked it up online to see if I could find more information and found the recipe on the Christmas Organized website and at All Recipes. It appears that the name Hooty Creek comes from the business name chosen by the couple who developed this tasty cookie. They made "cookie in a jar" mixes that they sold at bazaars and craft fairs. The Hooty Creek mixes became popular and this recipe, which combines dried cranberries, white chocolate chips, and nuts became an instant hit. They've been called Cranberry Hootycreeks ever since. And now we know. It's fun to learn something new every day, isn't it!

Steamed Christmas Pudding

2011-11-21T16:12:00.001-08:00

1 cup sugar

1/4 cup amaranth flour*

1/4 cup sweet rice flour*

1/4 cup garbanzo flour*

1/4 cup tapioca starch*

3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 cup grated raw carrots
1 cup grated raw potatoes

1/4 cup raw grated apple
1 cup raisins
1 cup nuts, walnuts

1/2 tsp. fresh lemon zest

1/2 tsp. black walnut extract

Mix all ingredients together until moist. Place mixture in a prepared Pyrex bowl and cover with foil until secured. Put in a kettle of gently boiling water and cover with lid. Water should be 3/4 of the way up the side of the bowl. Steam for four hours, adding more water as necessary. Additional steaming is okay, but will result in an even darker pudding.

Serve with apple gravy (thickened apple juice concentrate with cinnamon added). To flame: soak sugar or sugar cubes in pure almond extract. Working quickly, place on top of pudding and light with a match. Take to table while flaming for a beautiful presentation.

*All-purpose flour may be substituted for the gluten-free flours given.

Gingered Honey

2011-11-16T06:00:00.000-08:00

Home baked bread tastes SO good with a sweet topping like jam or honey. Adding a warming spice to jam or honey is welcome during the cold winter months. While summer's speak to cooling minty flavors, warming spices like ginger and cinnamon warm you from the inside out during the winter months. Here's a recipe for a warming winter honey that you might enjoy with toast and tea.

Ginger Honey

2 cups local honey

1/4 cup candied ginger, chopped

Place the honey in a small saucepan and warm over medium heat, stirring constantly. When it has warmed through, stir in the ginger chunks. Then pour into a pint jar. Cover and let mixture cool to room temperature. Serve and enjoy!

*Candied ginger can also be added to a cup of hot tea to spice it up as well!

Whole Wheat Pita Loaves

2011-11-14T06:00:00.000-08:00

1 package active dry yeast
1 cup lukewarm water
1 Tbsp. sugar
1 1/2 cups enriched all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp. salt

Dissolve yeast in warm water. Add sugar and the all-purpose flour; mix well. Gradually add whole wheat flour and salt. Mix flour in well until the dough pulls away from the bowl. Place dough on lightly floured surface and knead about 2 - 3 minutes. Divide dough into 8 balls; cover and let rest for 10 minutes. Preheat oven to 450 degrees F. Flatten each ball and roll into a 5-inch round circle. (Be careful to avoid creases in dough or it will not separate after baking. Also,the rounds should not rise before baking --- if they do, flatten them bagain). Arrange on lightly greased baking sheets and place on top oven shelf. Bake 8 - 10 minutes. To serve, split one side open to form a pocket and fill with all types of salad or cut each in two and stuff each half with filling.

Makes 8 pitas.

Falafels

2011-11-13T04:00:00.000-08:00

2 cups soaked garbanzos (cooked)
1/2 cup cold water
1 clove garlic
2 Tbsp. parsley
1/4 tsp. cumin
1 tsp. salt
1 cup savory crumbs OR 1/2 cup whole wheat bread crumbs OR gluten-free bread crumbs
1/4 cup nutritional yeast
1 Tbsp. oil
2 drops butter flavoring

Measure 1 1/3 cup chopped garbanzos and place in bowl. Measure 2/3cup garbanzos, add water, and put with chopped garbanzos. Chop garlic. Add seasoning and mix. Mix bread crumbs, yeast, oil, and butter flavoring in small bowl. Form patties and roll in bread mix. Place patties on baking pan and cover with foil. Bake at 350 degreesfor 30 minutes. Serve in pita bread (or gluten free alternative).

Vegetarian Egg Rolls

2011-11-11T08:40:00.000-08:00

1 package egg roll wrappers

2 carrots -- shredded

3 cups shredded cabbage
1 8 oz. can bamboo shoots -- slivered
6 green onions -- chopped
8 mushrooms -- chopped
2 cups bean sprouts
2 stalks celery -- chopped
1 tablespoon vegetable oil
1 pound frozen and reconstituted tofu* -- crumbled
2 tablespoons soy sauce or Tamari sauce
oil for frying

Heat oil in a skillet or wok. Add celery, carrots, and mushrooms.

Stir-fry 2-3 minutes. Add cabbage, sprouts, bamboo shoots, and onion

to stir-fry. Cook an additional 1-2 minutes. Add soy sauce to pan,
crumble tofu and add to pan. Cook until liquid evaporates. Cool
filling to room temperature. Fill egg roll wrappers with about 2
tablespoons of filling each. Deep fry or pan fry until lightly browned.

*For a gluten-free version, use rice wraps instead of egg roll wrappers. You may need to use two or three to add strength; simply layer.

Thai-Style Cabbage Salad

2011-11-10T08:37:00.000-08:00

1 tablespoon fresh lemon juice

1 teaspoon sugar (or alternative)
3/4 teaspoon salt
3 cups cabbage -- finely shredded
1/2 small red onion -- sliced thin (about 1/3 cup)
1/3 cup carrot -- grated
2 tablespoons fresh mint leaves -- finely chopped or 3/4 teaspoon dried
2 tablespoons fresh coriander -- chopped
1 tablespoon vegetable oil

In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are dissolved, add the cabbage, the onion, the carrot, the mint, the coriander, and the oil, and toss the salad well.

Serves 2.

Oat Burgers

2011-11-09T08:32:00.000-08:00

7 c. water boiling
2 c. cold water
1 c. walnuts chopped or ground coarse
1 c. sunflower seeds
1 T. sweet basil
1 T. Italian seasoning flakes
1/4 t. oregano powder
9 c. oatmeal, (regular oats, not cooked)
1 c. Braggs Aminos or soy sauce
1/4 c. nutritional yeast

Add seasonings to boiling water. Put onions and sunflower seeds intoblender with the 2 cups cold water. Blend. Add the blended ingredients to the boiling water along with the nuts and oatmeal. Always add the oatmeal last. Remove from heat and let set until its cool enough to work with. Use a jar ring and make patties on a cookie sheet that has been sprayed with cooking oil. Bake in 350 oven until brown, turning once (usually 1/2 hour).

*If you prefer, patties can be fried in a non-stick pan with a little bit of olive oil instead of baking.

*Use gluten-free oats if necessary.

Spices and Herbs

2011-11-08T13:29:00.001-08:00

Spices and herbs add wonderful flavor to the food we eat. Have you ever wondered what the difference is between the two? How would you describe the difference between an herb and a spice? It's really quite simple once you figure it out. Herbs are the leaf of a plant that is used in cooking. Cooks refer to them as culinary herbs. Spice also comes from plants, but they come from other the other parts of the plant. A spice can come from the plant buds (cloves), bark (as in cinnamon), roots (like ginger), berries (as in peppercorns), aromatic seeds (cumin) or a flower stigma (saffron). Holiday cooking and baking nears with Thanksgiving and Christmas coming up in the next few weeks. How many of these different plant parts will you use in your holiday meal preparation? A bit of trivia, perhaps, but interesting, don't you think?

Olive Focaccia

2011-11-08T10:27:00.000-08:00

Here's another easy recipe for holiday gatherings. Although simple and delicious, your guests will think you've been working for hours to prepare this tasty treat.

Olive Focaccia

1 package bread-stick dough
1/4 cup sun-dried tomatoes, oil-packed, drained, and chopped
4 Tbsp. sliced calamata olives (or your favorite)
1 Tbsp. rosemary, fresh
1/2 tsp. salt
Olive oil
1/4 cup green onions, sliced

Preheat oven to 425 degrees. Divide the bread-dough stick into 8 sections. Place each section, flattened, onto a baking stone. Brush each section with olive oil. Then sprinkle with sun-dried tomatoes and olive slices. Sprinkle with salt and rosemary. Bake for 8 minutes or until lightly browned. Remove from oven, top with green onions, and serve.

*If packaged bread-stick dough is not available, use premade frozen bread loaf instead (or make your own).

Fabulous Finger-Foods

2011-11-07T15:31:00.001-08:00

Have you checked your calendar recently? The holidays are near! They are a time when families or friends gather to celebrate and share quality time together. From family dinners to holiday events, food usually takes center stage. Although some enjoy spending time preparing complicated recipes, it's helpful to have a stash of quick and easy recipes at your fingertips for informal gatherings with loved ones. A finger-food feast can be just as rewarding as a full-course dinner. . .and a little less stressful on the host! Here are some ideas for such a feast.

Start with a supply of bruschetta toasts, pita bread, chips, crackers, tea sandwich breads, or fresh, raw veggies. These serve as a good base for the topping recipes that follow:

White Bean Spread

1 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 pinch red peppers, crushed
1 - 15 oz. can white beans, drained (save liquid)
1/2 tsp. rosemary, fresh and chopped
2 Tbsp. parsley, fresh and chopped
Salt to taste

Place olive oil, garlic, and crushed red pepper in a medium skillet. Saute' for one minute. Then, stir in the white beans and 5 Tbsp. of the reserved liquid. While heating, mash beans with a wooden spoon against the sides of the pan until a chunky puree forms. Stir in the rosemary, parsley, and salt. If needed, add more bean liquid.

To serve, spread 1 tablespoon, heaping, onto toast, chips, or veggie bites. Makes 12.

Artichoke Topping

1 - 14 oz. can artichokes, water-packed
1 Tbsp. extra-virgin olive oil
1/2 tsp. lemon juice
3 Tbsp. green-olive tapenade
1 tsp. light brown sugar
Salt to taste

Drain the artichokes and place them in a food processor. Add olive oil, lemon juice, tapenade, brown sugar, and salt. Blend until mixture is smooth.

To serve, spread 1 tablespoon, heaping, onto toast or veggie bites. Makes 12.

Red Pepper Topping

1 jar roasted red peppers, water-packed and drained
1 clove garlic, minced
4 Tbsp. bread crumbs, fresh
3 Tbsp. sun-dried tomatoes
Salt to taste

Blend all ingredients in a food processor until smooth. If needed, add a small amount of the oil that the sun-dried tomatoes were packed in.

To serve, spread 1 tablespoon, heaping, onto toast, chips, or veggie bites. Makes 12.

Pinto Bean Hummus

1 - 15 oz. can pinto beans, drained
1/2 cup salsa
1 Tbsp. lime juice
2 tsp. olive oil
1 garlic clove, minced
1 tsp. cumin, ground
1/2 cup cilantro, fresh
Avocado slices (optional)

Place beans, salsa, lime juice, olive oil, garlic, and cumin in food processor. Blend until smooth. Place mixture into a bowl and stir in cilantro. Use immediately or refrigerate and chill.

To serve, spread 1 tablespoon, heaping, onto toast, chips, or veggie bites. Makes 1 1/2 cups.

Scalloped Cabbage

2011-10-28T13:18:00.001-07:00

This recipe for scalloped cabbage was shared by my friend, Hazel. It's very simple to make, yet it's simply delicious! Even most non-cabbage lovers will find this savory combination a tasty dish. It has become a favorite for our family!

Scalloped Cabbage

Parboil for 5 minutes:
2 quarts cabbage, coarsely chopped
2 cups water

Saute:
2 onions, chopped
4 Tbsp. water

Sprinkle over onion:
4 Tbsp. flour*
1 tsp. salt

Drain cabbage cooking water into onion and flour mixture. Saute' mixture and stir over low heat until thick.

In a food processor, blend until smooth:
1 lb. tofu
2 tsp. salt
2 Tbsp. olive oil
4 Tbsp. lemon juice

Stir this mixture into the cabbage along with the sauteed onions. Pour into baking dish and sprinkle with paprika. Bake uncovered at 350 degrees F. for 30 minutes.
*I used garbanzo fava bean flour and cornstarch in equal amounts.

Friendliest Kitchen

2011-10-19T18:49:00.001-07:00

Edith Schaeffer shares insights from her experience as a homemaker and mom in her book "The Hidden Art of Homemaking". Her goal is to share creative ideas for enriching everyday life. I love how she expresses herself and shares what sounds to be a very delightful time in the kitchen with her children. See what you think.

"For growing children at play, there is nothing so interesting as really 'doing things'. To 'help cook' is one of the most enjoyable things of childhood --- to say nothing of being a sure way of producing good cooks. A child can cut up carrots at a very early age, with no more risk of injury than from falling down outside at play! A child can mix and stir, knead the dough and be given a piece to make a roll man, cat or rabbit with raisin eyes. A child can fry eggs or make scrambled eggs ---- one of mine did every morning from the age of three! The kitchen should be an interesting room in which communication takes place between child and mother and also among adults. It should be interesting in the same way as in an artist's studio, as well as being a cosy spot in which to have a cup of tea while something is being watched or stirred, or while waiting to take something out of the oven."

Now, doesn't that just create the most pleasant word picture in your mind? I hope it inspires you to make your kitchen such a place! It inspired me!

Vegan Pesto

2011-10-18T10:18:00.000-07:00

As autumn turns more chilly, I have been harvesting and preserving the herbs in my herb garden. I dry most of them, but the sweet basil gets special treatment. Every bit of it is used to make pesto for the winter. It freezes nicely in small jars or zip-lock bags. When I need it for pasta, roll-ups, or as a topping for potatoes, I simply remove the package, run some hot water over the package, and it's ready to go. Here's my vegan version of this yummy dish! I don't think you'll even notice that the "cheese" of traditional pesto is missing! No cholesterol and tons of flavor!

Vegan Pesto

1 1/2 cups fresh sweet basil
1/4 cup olive oil
1 cup pine nuts, toasted in the oven
6 cloves garlic
1/3 cup nutritional yeast
3/4 tsp. salt

Place ingredients in a food processor and blend until all ingredients are chopped. Place in small containers. Use immediately or freeze for later use.

Note: I like to keep the ingredients somewhat on the "less than pulverized size", processing them only until the pine nuts are chopped.

Summer Tomato, Spinach, and Cuke Salad

2011-09-09T19:45:00.000-07:00

4 - 5 tomatoes, peeled and diced
1 sweet onion, medium, sliced into slivers
1/2 lb. fresh spinach
1 cup basil, fresh, chiffonade
1 cucumber, peeled and sliced
1/2 cup Veganaise
1 tsp. Italian seasoning
dash of salt
soy milk, enough to make Veganaise drizzle

Gently stir the vegetables and herbs together to mix. In a measuring cup, blend Veganaise, Italian seasoning, soy milk and salt. Drizzle the dressing over the salad and toss gently.

*Tomatoes may be left with skins on if you prefer.

Belly Broom Breakfast Cookies

2011-07-14T21:58:00.000-07:00

When I grew up, cookies were something you ate for dessert. Or maybe for a snack, but mother always said we shouldn't eat between meals. Then I met my husband. I was so surprised to discover that his family ate cookies for breakfast! Ever since, breakfast cookies have been a hit with me! While our children were growing up, I discovered it was a great way to fill them with lots of nutrition. All under the guise of "cookie".

My mother-in-law would fill her breakfast cookies with nuts, coconut, seeds, raisins, dates, and grains. She was a great baker, so her cookies were never dry or boring. They were moist, flavorful, and tasty. But, most of her cookie recipes were ones she baked "by feel" and she didn't write down the recipe.

Recently I felt the need to figure out how to make a breakfast [lunch, snack, dinner, midnight snack] cookies that were gluten-free, sugar-free, low in cholesterol, highly nutritious, AND tasty! Fortunately Brent is willing to try all my experiments in the kitchen.

Each batch has been a little different than the one before. Suggestions along the way were welcome. Little by little a recipe was developed that we liked.

They are not elegant, but breakfast cookies shouldn't be elegant! Breakfast cookies should be hardy, crammed with nutrition, and tasty! There's nothing delicate about a breakfast cookie!

They are delicious right out of the oven, but when stored in a covered container [like this one] they become even better! They become more flavorful and moist as time goes on. We've named these cookies "Belly Broom Cookies" --- a name our kids give to any yummy, fiber-filled breakfast cookies --- thus named because they keep the colon working efficiently! Here's the recipe --- which I hope you enjoy:

Belly Broom Breakfast Cookies

1 cup ground flax seeds
1 1/4 cup gluten free oats
1 cup gluten free flour blend (like Bob's Red Mill)
4 packets NuNaturals stevia (any brand, but that's my favorite)
1/2 teaspoon Real Salt
1 Tbsp. baking powder (generous)
1 1/2 tsp. cinnamon
2/3 cup almond milk (or your choice)
1/2 cup olive oil (or grapeseed oil)
1 Tbsp. vanilla
2 cups dates, divided in 1/2

1 cup water

1/2 cup unsweetened coconut, optional
1/2 cup walnuts, optional
1/2 cup raisins, optional

Mix try ingredients together. Form a well in the center of the bowl and set aside.

In a saucepan, mix 1 cup pitted dates with 1 cup of water. Bring to a simmer and cook until dates soften.

Mix cooked date mixture and liquid ingredients together. Then, pour all at once into well in dry ingredients. Stir until mixed.

Add additional dates (1 cup, chopped) and other ingredients of choice (raisins, coconut, walnuts, etc.).

Place on a baking sheet using cookie scoop. Bake for 12 minutes at 350 degrees or until done.

These are dense but good. Store in a sealed container and they soften up to be even better the next day.

*The flour option you choose will very how the cookies turn out, but all are good. Choose from oat flour, quinoa flour, sweet rice flour, brown rice flour, all-purpose flour, whole wheat pastry flour, etc.

A-Plus Artichoke Dip

2011-06-20T09:27:00.000-07:00

1/2 lb. fresh spinach, large stems removed (or 10 oz. frozen spinach, thawed)
2 garlic cloves, minced
15 oz. canned white beans, drained
1 bunch green onions, sliced
1 pinch cayenne pepper (or 1/2 tsp. hot pepper sauce)
2 Tbsp. fresh lemon juice
16 oz. canned artichoke hearts, drained and finely chopped

Wash the spinach, then cook until wilted. Drain and place in blender. Add cloves, beans, onion, cayenne, and lemon juice. Puree until smooth. Place in a bowl and stir in artichoke hearts. Garnish with grape tomatoes and mint leaves.

Serve with pita wedges or crackers.

Light & Summery Pasta Salad

2011-06-19T22:50:00.000-07:00

6 ounces elbow brown rice macaroni -- uncooked
1-1/4 cups broccoli flowerettes
3/4 cup sweet red pepper -- diced
1/2 cup sliced carrot
1/3 cup reduced calorie Italian salad dressing

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain again.

Combine pasta and remaining ingredients in a medium bowl, tossing gently. Cover and chill thoroughly.

Yield: 5 servings.

Easy Enchilada Sauce

2011-06-19T22:47:00.000-07:00

3 Tablespoons vegetable oil
1 Tablespoon flour of choice
1/4 cup chili powder
2 cups vegan chicken-style broth
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan, heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook 30 seconds. Add broth, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook 15 minutes. The sauce will thicken and smooth out. Adjust seasonings, adding salt.. Yields: 2 1/2 cups sauce ( or 20 oz.)

Vegetarian Egg Rolls

2011-05-17T05:24:00.000-07:00


   1 package egg roll wrappers (rice paper)
   2 carrots, shredded
   3 cups shredded cabbage
   one 8 oz can bamboo shoots, slivered
   6 green onions, chopped
   8 mushrooms, chopped
   2 cups bean sprouts
   2 stalks celery, chopped
   1 tablespoon vegetable oil
   1 pound frozen and reconstituted tofu, crumbled
   2 tablespoons soy sauce
   oil for frying


1. Heat oil in a skillet or wok. 

2. Add celery, carrots, and mushrooms. Stir-fry 2 to 3 minutes. 

3. Add cabbage, sprouts, bamboo shoots, and onion to stir-fry. Cook an 
   additional 1 to 2 minutes. 

4. Add soy sauce to pan, crumble tofu and add to pan. Cook until liquid 
   evaporates. 

5. Cool filling to room temperature. Fill egg roll wrappers with about 2 
   tablespoons (6 tsp) of filling each. 

6. Deep fry or pan fry until lightly browned.


Serves 6.

Tempura Batter

2011-05-03T14:26:00.000-07:00

1 1/2 cups chickpea (garbanzo) flour*

1 1/2 tsp. salt (scant)

1/4 - 1/2 tsp. cayenne

1 1/2 tsp. turmeric

1/2 tsp. - 1 tsp.  ground cumin

1 1/2 cups water (or mineral water)

Mix the flour and seasonings together.  Add half the water and

whisk slowly. Then add remaining water.

Heat oil to 370 degrees F.  Dip raw vegetables, like onions, carrots,

cauliflower, broccoli, and okra, in batter.  It is best if the vegetables

are of uniform size. Immediately drop into oil. Cook for 2 - 4 minutes,

until golden brown. Remove from oil with a slotted spoon and set on

a paper towel lined plate.

*Gar/Fava bean flour can also be used.  It is a combination of

garbanzo and fava bean flours.

**If the temperature is right, most of the oil will not be absorbed into

the batter when cooking.

Nut Tina's Sandwich Spread

2011-04-18T13:35:00.000-07:00

1 1/4 cups garbanzo beans, cooked, reserve liquid
2/3 cup olives, chopped
1/3 cup garbanzo liquid
1/3 cup peanut butter
1 1/2 Tbsp. tomato paste
3/4 tsp. Brewer's yeast
1/16th tsp. onion powder (or more)
1/16th tsp. lemon juice (or more)

Mash the garbanzos completely. Add the remaining ingredients and mash well. Serve on whole grain bread.

This spread is similar to a Nuteena spread, a commercial, vegetarian sandwich spread no longer produced.

Carob Mousse

2011-03-30T17:59:00.000-07:00

2 packages firm silken tofu
1/3 cup carob powder
1/3 cup vegetable oil
1/2 cup brown rice syrup
2 tsp. lemon juice
1/4 tsp. sea salt

Mix all ingredients in blender until consistency is creamy and light. Refrigerate for approximately 2 hours before serving.

Blender Waffles

2011-01-31T20:54:00.000-08:00

Blender Waffles

1/4 cup dates, pitted

1/4 cup cashews

2 Tbsp. flax seeds

2 cups oats, gluten free if necessary

1 cup corn meal
1/2 cup Bob's Red Mill Gluten-free Mighty Tasty hot cereal
(you can substitute additional brown rice flour for the Mighty Tasty cereal if desired)

1/2 cup brown rice flour

1 tsp. salt

5 cups water

Preheat waffle iron. Be sure it is conditioned or brush with a teaspoon of olive oil so waffles wont' stick.

Add half the water to blender. Then add dates, cashews, and flax seeds. Blend on high until well mixed and nuts and seeds are ground. Then, add oats, corn meal, Mighty Tasty cereal, brown rice flour, and salt. Add remainder of water and blend until very smooth. If your blender is not large enough, mix in batches, then pour into a mixing bowl and stir batches together.

Fill waffle iron and close lid. Bake about 6 minutes or until light goes off. Be sure the waffle iron is preheated before every application so that waffles don't stick.

This makes a delicious, nutty waffle. This is a variation of a waffle recipe that my friend, Barbara, from Wildflower Morning Recipes shared. So, thank you Barbara for a great idea! If you have any left-over waffles, they can be placed in a zip-lock bag and stored in the freezer until ready to use. Place in toaster when ready to eat.

Butternut Squash Soup

2011-01-28T09:07:00.001-08:00

Each summer, Grandpa grows an abundant crop of butternut squash which he generously shares with family, friends, and neighbors. We enjoy it in its simplest form, baked or steamed. But it's also delicious pureed, seasoned, and made according to recipe instructions in a variety of ways. Yesterday I tried a new soup recipe that featured this delicious squash. It was wonderful! The seasonings were perfect! It was great for supper, but would also make a delicious first course for a lovely afternoon tea. I am sharing the recipe with you here:

Butternut Squash Soup

3 - 4 Tbsp. olive oil
2 butternut squash, peeled and cut into cubes (10 cups)
2 onions, diced
4 stalks celery, diced (may substitute carrots)
1 Tbsp. dried thyme
8 cups water*
1/4 cup Bill's Best Chicknish'*
salt to taste
Fresh ground nutmeg

In a large kettle, saute squash, onions, celery, and thyme in olive oil. When soft (about 10 minutes) add 8 cups of water and Bill's Best Chicknish'. Bring to a boil. Reduce to medium heat and simmer for about 30 minutes. When vegetables are tender, cool slightly. Using a wand mixer, puree soup until smooth. Salt to taste and sprinkle with nutmeg. Stir and adjust seasonings to taste.

Garnish with parsley, chives, or thyme. Enjoy!
*Instead of water and Bill's Best Chicknish, you can use a boxed vegetable or mushroom broth.

Nutty Rice Salad

2011-01-23T13:22:00.000-08:00

Nutty Rice Salad

This salad is one that never turns out the same, simply because I always use seasonal ingredients or what I have on hand. It's tasty and wholesome and oh, so good! Here's the basic recipe and you can adapt it to suit your needs.

3 cups cooked brown rice

Add chopped raw vegetables such as:

2 peeled and diced zucchini (small)

1 diced sweet onion

1 diced green pepper

3 stalks celery

Add nuts and seeds such as:

1/2 cup chopped almonds

1/3 cup coursely ground sunflower seeds

1/4 cup sesame seeds

Add herbs such as:

1/4 cup chopped Italian parsley

Add dressing such as:

2 - 3 Tbsp. olive oil

1 lemon, juiced

Add seasonings such as:

salt

Italian seasoning

Bill's Best Chicknish'

garlic powder

onion powder

Mix, chill, and enjoy!

Other things you can add or substitute are: carrots, red peppers, corn, kidney beans, garbanzo beans, cilantrao, pumpkin seeds, walnuts, pecans, etc. and etc. You are only limited by your imagination! Have fun!

Oatmeal-Nut Pie Crust

2011-01-18T18:31:00.000-08:00

This is a wonderful pie crust and is especially good for cheesecake. I prefer it over a graham cracker crust. Walnuts = brain food.

Oatmeal-Nut Pie Crust

1 cup uncooked rolled oats (gluten free if necessary)
3 Tbsp. brown sugar
2/3 cup minced walnuts
1/3 cup margarine (or vegetable oil, scant)

Preheat oven to 350 degrees F. Spread oats in large, shallow pan. Bake 10 minutes to toast. Toss with sugar, nuts and melted margarine.

Press into pie pan. Refrigerate while making filling.

Yummy! Can be used this way for a pudding filling - or - filled and baked again as for cheesecake.

Pumpkin Butter

2010-10-10T12:01:00.000-07:00

This delicious topping is perfect for toast, pancakes, or waffles. It is a great source of Vitamin A and the flavor is enhanced by the sweetness of apple cider and spices.

Pumpkin Butter

1 - 29 oz. can pumpkin puree
3/4 cup apple juice or cider
2 teaspoons ginger
1/2 teaspoon ground cloves
1 and 1/2 cups white sugar*
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 45 minutes or until thickened. Stir frequently.

Spoon hot pumpkin mixture into hot jars. Cover and refrigerate until used.

Makes five 8 oz jars.

*Natural sweeteners may be used such as: date sugar, agave syrup, Sucanat, etc.

(USDA does not recommend canning pumpkin butter)

Sweet Potato Salad

2010-10-05T06:00:00.000-07:00

4 small sweet potatoes

1/4 cup Veganaise

1 Tbsp. mustard

4 stalks celery, chopped into 1/4" pieces

1 small red pepper, 1/4" dice

1 cup fresh pineapple, diced

2 green onions, chopped

sea salt to taste

1/2 cup chopped pecans, toasted

Chopped fresh chives

Preheat oven to 400 degrees F. Wrap each sweet potato in foil and bake for 1 hour. Remove from heat, unwrap, and allow to cool. Then peel and cut into 3/4" pieces.

Using a large bowl, mix together Veganaise and mustard. Add cooled sweet potatoes, celery, red pepper, pineapple, and green onions. Season to taste with sea salt.

Cover and refrigerate for one hour. Then fold in pecans, sprinkle with chives, and serve.

*There are options to this recipe. Today I microwaved the sweet potatoes instead of baking them. It was fast and easy. I didn't have fresh red pepper or pineapple, so I used canned paprika quarters that I chopped, and 1 can of diced pineapple. Instead of green onions, I used finely chopped yellow onion. And I substituted walnuts for pecans. It turned out DELISH! For garnish, I added sprinkles of vegan Baco-Bits and chives.

Acorn Squash Rings with Cranberries & Apples

2010-10-04T14:16:00.000-07:00

1 acorn squash
1/4 cup olive oil
1/2 cup cranberries
1/4 cup brown sugar, packed
1/2 cup apple, finely diced
2 tsp. cornstarch
3 tsp. cold water

Cut squash into 1/4" rings with a sharp knife (do not peel). Remove the seeds and discard them. Place squash rings in a shallow casserole dish and set aside.

In a small saucepan, place olive oil, cranberries, and brown sugar. Cook, stirring constantly, until the skins have popped. Stir in apple.

Mix cornstarch and cold water together until well mixed. Pour cornstarch mixture into cranberry and apple mixture. Then spoon a portion of this mixture into the center of each squash ring.

Place in 350 degree oven and bake until squash is tender (about 40 minutes).

3-Grain Crackers

2010-10-01T11:25:00.000-07:00

1 1/2 cups flour (gluten-free blend or quinoa, millet, amaranth, etc.)
1 cup oats, blended into flour
1 1/2 cups fine cornmeal
1/2 tsp salt
1/3 cup walnuts
1/3 cup ground sesame seeds
1 1/2 cups water for cracker consistency

Place nuts and water in blender and mix until smooth and creamy. Place remaining ingredients into a bowl and form a well in the center. Pour the nut and water mixture into the well.

Roll dough onto a prepared cookie sheet. It should be thin. Prick with the tines of a fork.

Bake at 350 degrees F. for 10 minutes. Watch carefully so they don't overbrown!

For a non-gluten free version, use whole wheat or unbleached white flour.

Curried Pineapple and Dried Fig Salsa

2010-09-30T21:13:00.000-07:00

1 cup dried whole figs, stemmed (about 6 ounces)
1 teaspoon curry powder
Pinch of crushed red pepper, or to taste
1 1/4 cups water, or as needed
1 3/4 cups diced fresh pineapple or 20-ounce can pineapple chunks in juice, not drained
3 tablespoons unsweetened coconut chips or shavings

Combine figs, curry powder, crushed red pepper and water in a medium saucepan. (If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.) Bring to a boil. Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness. Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan. When cool enough to handle, cut into quarters and transfer to a medium bowl.

Add pineapple to the liquid in the pan. Return to a simmer over medium heat and cook, stirring occasionally, until the liquid is reduced and the pineapple is well coated, about 5 minutes. Add the pineapple mixture to the figs; stir to combine.

Heat a small skillet over medium-low heat. Add coconut and toast, stirring, until golden, 3 to 5 minutes. Stir the coconut into the fruit. Serve the salsa warm, at room temperature or chilled.

Makes about 3 cups.

Crockpot Gingered Carrot Soup with Coconut Milk

2010-09-29T11:39:00.000-07:00

Crockpot Gingered Carrot Soup with Coconut Milk

6 - 8 large carrots, chopped small or whizzed in blender for smoother consistency (add water)
2 onions, chopped small
2 tsp fresh ginger, minced
1 Tbsp. curry powder
5 - 6 cups water
2 - 3 Tbsp. chicken-style seasoning
114 ounce can coconut milk
sea salt, to taste

Chop onions and place in crockpot with some olive oil. Heat with lid on to tenderize. Once they have turned transparent, add carrots. Then add ginger, curry powder, water, chicken-style seasoning, and salt. Cook in crockpot until well heated and flavors meld. Simmer on low until ready to serve. Add coconut milk and stir. Enjoy! Can be served hot or cold. Divide recipe in half if desired.

*I keep fresh ginger in the freezer and grate off the desired amount when needed. Place the rest of the ginger root back in the freezer for later use.

*Bill's Best Chicknish' is a great brand of chicken-style seasoning.

Almond Carob Truffles

2010-09-28T22:25:00.000-07:00

1 cup almonds
1 cup dates
1/4 tsp. cinnamon
3 Tbsp. carob powder
3 Tbsp. water, warm
1 tsp. vanilla

Place almonds and dates in food processor and mix until ground. Add cinnamon, carob powder, water, and vanilla. Mix until well blended.

Fill mini-muffin tin with papers. Using a small cookie scoop, measure out scoops of mixture. With hands, roll into uniform balls and place in muffin papers.

Refrigerate to chill and ready to eat.

Really yummy!

*You may use chocolate instead of carob if you prefer, but carob has a 'sweeter' taste and it delicious in this recipe.

**The napkin ring in the picture was made with vintage jewelry bits and pieces and a simple napkin ring. A fun project, to be sure!

Chunky Crockpot Apple Butter

2010-09-28T22:20:00.000-07:00

1. Wash and core apples. Leave skins on (added fiber; you won't even notice later). Cut into a fine dice. Place in a large crockpot to full and overflowing (just so the lid will fit on).

2. Add water to about 2/3 mark on crockpot.

3. Place lid on crockpot and heat on 'high'. Allow to simmer all day. Then --- reduce heat to 'low' and continue cooking all night. Be sure there is enough liquid in the crockpot so that the apples don't burn overnight (you shouldn't have to do this, but just be aware).

4. In the morning, turn crockpot to 'high' again. Stir well. Apples will be soft and dark. If desired, take a potato masher or a wire whip and break up any large pieces (stirring with a wooden spoon is usually good enough).

5. Sweeten to taste with your favorite sweetener. I love NuNaturals stevia (packets/powdered) mixed with a liquid sweetener like agave syrup or brown rice syrup. You may use sugar to taste if you like. Apple juice concentrate also makes a delicious sweetener for apple butter.

6. Add your favorite 'pie' spices to taste. I used about 1 tsp. cinnamon, 1 tsp. cardamom, 1/4 tsp. ginger, 1/4 tsp. allspice, and 1/4 tsp. nutmeg. You may wish for more --- I kept on the conservative side.

7. Continue cooking (with the lid off) until the apple butter is the consistency you desire.

8. Serve, or can, or place in freezer containers as desired.

Most of all --- ENJOY!

*Pear butter is made the same way, although use a light touch with the spices so the delicate flavor of the pears shines through!

Crockpot Basmati Rice and Lentil Soup with Coconut Milk

2010-09-28T22:08:00.000-07:00

2 cups lentils
1/2 cup basmati brown rice
1/4 cup wild rice
1/4 cup dehydrated tomatoes

Season to taste with:
sea salt
curry powder
garam masala
onion granules
onion salt
Vegetable seasoning (powdered; like Herbamare)

Place in crockpot with 7 - 8 cups of water. Stir well. Simmer on high heat until lentils are tender. Reduce heat. Add:

1 can coconut milk

Simmer on low until ready to serve.
Enoy!

Whole Wheat Bread for Bread Machine

2010-09-24T12:20:00.000-07:00

This is my 'all-time" favorite wheat bread recipe. Delicious!

2 1/2 tsp. fast rise yeast
3 cups whole wheat flour (milled from hard white wheat)
1/3 cup gluten flour (or up to 1/2 cup)
2 rounded tsp. dough enhancer (commercial; may omit)
2 rounded tsp. tofu milk powder
3 Tbsp. olive oil
3 Tbsp. maple syrup
1 1/4 cups warm water
1 tsp. salt
1/8 tsp. ascorbic acid (use only if you omitted dough enhancer)

Place all ingredients in automatic bread machine and bake according to manufacturer's directions.

If desired, this recipe works well for bread kneaded by hand as well.

Walnut-Date Truffles

2010-09-16T16:30:00.000-07:00

Recently I was craving chocolate, but didn't want to cave in to the extra ingredients added to a candy bar. I went in search of a recipe that would allow the natural goodness of pure cocoa and healthy ingredients to please the palette. Here's what I found --- and it was well worth the effort. Yummy, healthful, raw, and oh, so good!

Walnut-Date Tuffles

1/2 cup walnuts
1/2 cup Medjool dates
1/4 tsp. cinnamon
2 Tbsp. raw cacao powder
2 Tbsp. water

Place ingredients in a food processor and process until smooth. Then, using a small cookie scoop, fill with dough to measure, then roll in hands to form a smooth ball. Once round, gently roll in cacao powder. Place into a mini cupcake or candy liner. Chill until ready to serve.

Super delicious and enjoyed by all who came to visit! Even better than "real" candy!

Chunky Summer Salad

2010-07-19T10:38:00.000-07:00

1 - 2 c. corn
2 cans piquinto beans, not drained
1 bell pepper, red
4 green onions
4 peppers, golden pepperoni
1/2 c. tofu, firm, chunks
1/2 c. cherry tomatoes, wedges
cilantro, to taste

Put corn and beans in a large bowl and toss to coat corn with the juice of the beans. Chop the bell pepper and green onions into chunks. Finely mince pepperoni peppers and add. Add tofu chunks, cherry tomato wedges, and chopped cilantro. Chill and allow flavors to blend for several hours before serving.

Lemon Balm Berry Ice Cream

2010-07-14T11:57:00.000-07:00

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* - (we 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.

ABSOLUTELY WONDERFUL!!! [Margi]

Reeses Fudge

2010-06-27T22:11:00.000-07:00

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

2010-06-27T09:56:00.000-07:00

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.

Jumbo Tofu-Spinach Pasta Shells

2010-06-23T19:34:00.000-07:00

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

2010-06-23T09:22:00.000-07:00

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.

Thai-Style Cabbage Salad

2010-06-22T22:50:00.000-07:00

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.

Welcome Summer!

2010-06-01T09:58:00.000-07:00

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

Fuji Apple Streusel

2010-05-24T12:58:00.001-07:00

With a large Fuji apple orchard next door, we have an abundance of Fuji's available each fall. Their natural 'water core' defines them as one of the best! Great flavor, great texture, and perfect sweetness when picked ripe off the tree. Here's a recipe that I've developed for a sweet and delicious vegan and gluten-free apple streusel.

Filling:

6 - 8 Fuji apples, peeled and sliced
1/3 - 1/2 cup sugar (or sweetener of choice)
2 Tbsp. cornstarch
1 Tbsp. lemon juice
2 tsp. cinnamon

Topping:

1 cup brown sugar
4 Tbsp. flour (gluten-free if necessary)
6 Tbsp. oil
2 tsp. ground cloves
1 Tbsp. cinnamon
1 cup walnuts, chopped

Peel and dice apples. Mix with sugar, lemon juice, cinnamon, and cornstarch. Place in a baking dish.

In another bowl, mix together brown sugar, gluten-free flour, oil, cloves, cinnamon, and walnuts. Then sprinkle over apple mixture and gently press into place.

Bake for 1 hour at 350 degrees F.

Perfect Pinto Beans

2010-05-24T12:38:00.000-07:00

2 1/2 cups pinto beans, cleaned
2 tsp. salt
2 Tbsp. olive oil
5 cups water

Place ingredients in pressure cooker. Bring to full steam and then turn down to medium-low. Cook under pressure for 50 minutes. Remove from heat and cool until the pressure is released. Remove lid. Adjust seasonings if necessary. Enjoy!

My Favorite Emerald Green Dressing

2010-05-21T18:53:00.000-07:00

*This is my all-time favorite dressing for salads and raw veggies! The recipe is really 'too modern' for my 8th grade home ec class, but the pea salad on lettuce leaves that we learned to make in that class does remind me of emeralds!

1 cup water
1 cup cashews (rinsed)**
2 Tbsp. chives
1 tsp. garlic powder
1 Tbsp. Italian dressing
1/2 Tbsp. parsley (dried) or doubled fresh
3/4 cup pineapple juice concentrate
1 lemon, juiced
stevia, fructose, or maple syrup to taste

Blend all ingredients together in blender until smooth and creamy. Adjust seasonings to taste.

*I usually substitute cilantro (fresh coriander) for the parsley and add the entire bunch! I love cilantro and it makes such a beautiful green color and fresh flavor!

**Brazil nuts work fine as a substitute for cashews in this recipe.

Old-Fashioned Hoecakes

2010-05-16T01:17:00.000-07:00

Old-Fashioned Hoecakes

1/2 cup cornmeal
1 1/4 cups soy milk
2 tsp. date sugar (or alternative sweetener)
1/2 tsp. salt

Heat 1 cup soy milk in a double boiler or microwave. In a bowl, mix cornmeal, salt, date sugar, and 1/2 cup cold soy milk. Stir until smooth, then add to the boiling milk and cook for 10 minutes or until thick. Drop by spoonful onto a prepared baking sheet. Bake at 350 degrees F. for 12 - 15 minutes (until golden brown).

Hoe cakes got their name because at one time they were made over an open fire and baked on the blade of a hoe.

Sesame Fingers

2010-05-11T01:12:00.000-07:00

Sesame Fingers

1 1/2 cups sesame seeds, raw
1 1/2 cups coconut
2/3 cups raisins
1/2 cup almonds or pecans, chopped
1/2 cup honey (or alternative liquid sweetener)
1/4 cup peanut butter
1 tsp. orange rind
1/2 tsp. salt

Mix all ingredients together. Pat mixture into a 9" x 13" baking pan. Press down firmly. Bake at 350 degrees F. for 30 minutes. Line the edges with foil to prevent over browning. Cool and cut into squares (1" x 2" rectangles).

Flourless Sesame Oat Waffles

2010-05-10T09:16:00.000-07:00

Flourless Sesame Oat Waffles

1 cup sesame seeds, raw
1 1/2 cups oats, rolled, gluten free
1 cup cornmeal
1/2 cup coconut, unsweetened, fine
1 tsp. salt
3 1/2 cups water
2 Tbsp. olive oil

Place the sesame seeds in the blender with a small amount of the water and blend until smooth. Add the remaining ingredients and enough water to make a good batter. Bake in a hot waffle iron until completely baked (5 - 6 minutes).

Serve with fruit and maple syrup for a delicious breakfast treat!

Peanut Butter Granola

2010-04-28T07:29:00.000-07:00

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.

Fruit Toast

2010-04-27T21:27:00.000-07:00

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

2010-04-27T09:07:00.000-07:00

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.

Filbert Oat Waffles

2010-04-26T09:23:00.000-07:00

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.

Millet and Sesame Loaf

2010-04-24T23:18:00.000-07:00

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.

Sunflower Oat Waffles

2010-04-16T09:03:00.000-07:00

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).

Millet Breakfast Cereal

2010-04-15T08:00:00.000-07:00

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

Corn Chip Crackers

2010-04-14T10:00:00.000-07:00

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.

Oat Cakes

2010-04-13T14:31:00.000-07:00

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.

Date Bran Muffins

2010-04-09T09:00:00.000-07:00

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.

Apple Oatmeal Muffins

2010-04-08T09:20:00.000-07:00

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.

Cornmeal Rice Muffins

2010-04-07T14:44:00.000-07:00

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.

A Vibrant Easter Menu

2010-04-04T17:59:00.000-07:00

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*

Honey Fruit Balls

2010-04-02T10:10:00.000-07:00

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

2010-04-02T10:09:00.000-07:00

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

Carob Carmels

2010-04-01T18:07:00.000-07:00

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

2010-04-01T14:50:00.000-07:00

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

2010-04-01T06:00:00.000-07:00

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

Crunchy Fruit Balls

2010-03-31T05:50:00.000-07:00

These delicious little fruit balls are filled with nutrients and fiber. They are fresh and would make a wonderful and healthy addition to any Easter basket!

Crunchy Fruit Balls

1 cup apricots, dried

1 cup coconut, shredded

3/4 cup walnuts, chopped

1 tsp. lemon rind, grated

1 tsp. lemon juice, fresh

1 Tbsp. orange juice concentrate

2 Tbsp. confectioners' sugar*

Steam the apricots for about 10 minutes. Then, place in a food mill and mix with nuts and coconut. Add the lemon and lemon juice, lemon rind, and 2 Tbsp. of the confectioners' sugar. Form into small balls, then roll in shredded coconut to coat. Allow fruit balls to dry for several hours on a tray or baking sheet before storing.

Makes 36 small fruit balls (1 pound)

*May substitute stevia to sweeten (1 packet) and 2 Tbsp. soy milk powder.

Thumbprint Cookies with Jam

2010-03-30T12:07:00.000-07:00

One of my favorite cookies over the years has been the sweet little cookie with a thumbprint in the middle that is filled with jam. Recently I decided to make them again, creating a vegan and gluten-free version. I was very happy with the result. This version has a tender, melt-in-your-mouth quality. The jam centers add just enough sweetness to please the palette. I hope you enjoy these tempting little delights!

Thumbprint Cookies with Jam

1 cup all-purpose gluten free flour*
1/2 cup cornstarch
1 tsp. rosemary, fresh snipped**
1/4 tsp. salt
3/4 cup Spectrum shortening
1/3 cup powdered sugar***
Few drops butter extract
Few drops almond extract
1/4 cup rhubarb-raspberry jam****
Powdered sugar

Combine gluten free flour, cornstarch, rosemary, salt, shortening, powdered sugar, and extracts in a bowl and mix until creamy and smooth. Form dough into small balls (about 1 Tbsp. each) and place on baking sheet. Use your thumb to create a small indentation in the dough. Fill the indentation with your favorite fruit sweetened jam. Bake at 350 degrees F. for 10 - 12 minutes. Remove from oven and allow to cool on the pan. Sprinkle with powdered sugar and enjoy.

*I used Bob's Red Mill brand. If you want a wheat version, use all-purpose flour or whole wheat pastry flour.

**Use caution with fresh rosemary, as it is very favorable. One family member compared the herb and cookie combo to 'gravy cookies'. I think a citrus marmalade would have gone better with the rosemary than the rhubarb-raspberry jam did. You can omit or replace the rosemary as desired.

***Florida Crystals makes a vegan brand of powdered sugar. It does not go through the bone char process like most powdered sugars do.

****Use any flavor of jam you'd like! I recommend using one that is sweetened with fruit juice. Not only is this kind of jam better for you, but I think it is more flavorful.

This recipe creates a very tender and delicious cookie! Enjoy!

Melty Cheese

2010-03-29T14:50:00.000-07:00

Cheese --- delicious cheese --- high in fat, filled with cholesterol, difficult to digest. But oh, so hard to give up! Until now! How about a 100% plant-based cheesy sauce that helps to fill the gap? This recipe is for a savory and flavorful cheese-like sauce. Put it in a squeeze bottle to use like cheese whiz, use on chips for nachos, layer in lasagna, or stir into pasta for macaroni and cheese. Delicious!

Cheesy Sauce

1/3 cup raw cashews
1 1/2 cups cold water
4 Tbsp. pimientos
2 tablespoons cornstarch
2 tablespoons nutritional yeast flakes
1 - 2 tablespoons lemon juice
1/2 teaspoon salt

Rinse cashews in a strainer using hot water. Drain and place in blender. Add remaining ingredients and blend until very smooth. Place mixture into saucepan and cook over medium heat, stirring constantly, until thick. Remove from heat. May be served hot or chilled.

*Notes*

Brazil nuts can be substituted for cashews if you have an allergy or difficulty finding raw cashews. Nutritional yeast is available at most health food stores. Happy experimenting! If you have never tried a cheese substitute, I recommend that you don't 'think' of this as cheese, but rather as a wonderful, savory sauce or dressing. It is real food, just not real cheese.

Pasta with Spicy Peanut Sauce

2010-03-28T12:08:00.000-07:00

Pasta with Spicy Peanut Sauce

16 oz spaghetti noodles, broken into pieces, gluten-free if necessary
3 yellow squash, diced
1 bell pepper, diced
4 green onions, sliced
1/2 onion, diced
5 garlic cloves, minced
2 Tbsp. extra-virgin olive oil
1/2 cup natural peanut butter
1/2 cup tamari sauce (or less; use reduced salt formula)
1 Tbsp. agave syrup
6 Tbsp. lemon juice
Red pepper flakes, as desired

Place noodles in boiling water. Reduce head and cook until tender. Drain and rinse. Place vegetables in a kettle with a small amount of water. Cover and steam until barely tender. Remove from heat and set aside. In a skillet, heat oil and add minced garlic. Then add peanut butter, tamari, lemon juice, agave syrup, and lemon juice. Mix until well blended. Heat through. Add the steamed vegetables to the sauce mixture and stir to coat. Gently stir in the cooked noodles. Place in serving bowl and sprinkle lightly with red pepper flakes. Serve and enjoy!

Enjoying a Full Plate! The Not a Diet, Diet!

2010-03-26T10:24:00.000-07:00

Diets and eating plans come and go. Some are passing fads, while others are sensible, easy to follow, and practical. When a plan comes along that fits easily into our lifestyle and is beneficial to our health, it pays to give it a second notice! Ever since The Full Plate Diet was introduced, it has been of interest to me and one that I have deliberately been working into my lifestyle. Instead of concentrating on the negatives and what one should not eat, it simply emphasizes the need for abundant and healthy foods that are filled with fiber. When these foods fill our lives on a daily basis, the desire and space for unhealthy foods is reduced. The result is weight loss, more energy, a wealth of antioxidants, vitamins, and minerals, and the satisfaction of a full-tummy without guilt. Last summer I received one of the free copies of The Full Plate Diet book that was distributed by Lifestyle Centers of America. This same book is available free online, and shares all the details of the program. The information inside the cover talks about the full plate concept, the health benefits of the program, how to get started, and all about adding fiber to foods. The book shares great recipes and excellent tips for incorporating fiber at work, in restaurants, and on the road. I love the book! The program is right on! But the thing I like the most is a handy little gadget that they have free online that helps those 'new to fiber' achieve their 'fiber goals' each day (40 grams). It's a fiber calculator which helps you determine your fiber score each day. A thermometer on the side registers red, yellow, and then green as it goes up the scale. Green is the goal! There's no measuring, no counting calories, no fussy charts. Just fiber in the most delicious forms: legumes, grains, fruits, vegetables, nuts, and seeds. If you'd like more information about this program, check out their website.

Although most of the recipes I share here on My Cozy Kitchen have always been fiber-filled, learning more about The Full Plate Diet program has helped me become even more aware of fiber and that awareness has inspired me to be more careful to implement it in my life and the recipes I share with friends. I should mention here that I have no affiliation with this program. I've only read their book and implemented their program into my life with good results. I believe that the book really is worth reading and the principles implementing. I hope you can benefit as well.

Now, how about a fiber-filled recipe? Enjoy!

Lettuce Wraps with Hummus

one 29 oz can garbanzo beans, rinsed
3 garlic cloves, whole
3 Tbsp. fresh lemon juice
2 Tbsp. tahini butter
2 tsp. salt (or to taste)
water to thin mixture
cayenne, to taste
extra-virgin olive oil, scant

Place all ingredients into food processor and process until smooth. Add a little water as desired to make a consistency that is smooth and creamy. Add garlic cloves, lemon juice, tahini butter, and salt. Process until garlic is crushed and mixture well blended. Stir in a dash of extra-virgin olive oil and a little paprika.

Serve as a dip for corn chips, whole grain crackers, or raw vegetables. Or use as a filling for lettuce wraps by spreading a thin layer on romaine or leaf lettuce. Layer with shredded carrots and chopped black or green olives. Roll and serve. Very delicious!

Serves: 8

If you have more time, and would like a great recipe for making hummus with uncooked garbanzos, Heidi at 101 Cookbooks has one here.

Edible Flowers

2010-03-24T20:05:00.001-07:00

Garnishing food with flowers makes such a pretty presentation at the table. Although guests may be startled at first, and uncertain if they should eat the flowers, it's fun to serve flowers with food. There's nothing prettier than a perfect miniature rose decorating a cupcake! They are so much prettier than the sugar ones!

Common edible flowers are violets, marigolds, nasturtiums, and chamomile. But, in addition to these old stand-bys, there are other flowers that also make a lovely presentation with food. Chrysanthemums, clover, dandelions, daylilies, roses, hyacinths, gladiolas, hollyhocks, impatiens, lilacs, and pansies are all blossoms that can be used in salads, to garnish dainty sandwiches, or to make a dessert prettier. Some blossoms of common herbs are make nice embellishments for food. The purple blossoms of chives are pretty fresh and retain their color when dried, thereby making a colorful presentation even during the winter months. Garlic, squash, and pea blossoms are also edible.

When selecting blossoms to be used with food, be sure to pick ones that have been grown organically. If they are purchased from a florist or garden center, the plants have probably been treated with pesticides and are not approved for food crops. Likewise, flowers picked along roadsides may have been sprayed with pesticide. Instead, grow your own flowers, purchase them at a grocer who carries flower blossoms (they are with the fresh herbs in the produce section), or choose flowers from meadows or woods that you know are safe to eat. Learn about flowers, so that you can correctly identify the safe ones. Some parts of some plants are edible, but will have other poisonous parts. This is even true with common garden produce (like rhubarb), so don't let that keep you from trying to 'good for you' parts of flowers.

Fresh flowers make beautiful garnish for desserts and look lovely tossed into a salad. But there are other ways to incorporate blossoms into food. Squash blossoms added to scrambled tofu is pretty. Squash blossoms also are beautiful when stuffed with a creamy filling mixed with chopped, fresh herbs. Nasturtium blossoms create a colorful filling for tea sandwiches, and rose or scented geranium blossoms can be used in cake batter or cookies. Chopped petals can be added to softened butters for spreads. And there is always floral tea! To make a blossom tea, add one tablespoon of petals per cup of boiling water and steep for ten minutes. Strain and enjoy with the herbal sweetener, stevia. Delicious!

So be brave! Try something new and see what kinds of flower power you can bring to your table! Have fun, be safe, and create to your hearts content!

Apricot-Millet Pudding

2010-03-23T09:45:00.000-07:00

Apricot-Millet Pudding

1 3/4 cups cooked millet, hot
1 banana
5 dates
1 cup pineapple, crushed and water-packed
1 cup apricots, canned*

Place all ingredients in a blender or food processor. Blend until creamy and smooth. Add stevia to taste for a sweeter dessert. Spoon into sherbet dishes and garnish with mint leaves and an apricot half. Delicious for a delightful breakfast or a simple dessert.

Serves: 4 - 6

*Fresh apricots may be used "in season".

Crunchy Brown Rice and Bean Salad

2010-03-21T06:00:00.000-07:00

Crunchy Brown Rice and Bean Salad

2 cups cooked brown rice, cold
2 cups cooked pinto beans, drained, cold
1/4 cup raw cashews, roasted, coarsely chopped
3 green onions, sliced
2 stalks celery, diced
1/2 cup parsley, chopped

Mix all the salad ingredients together in a bowl. Set aside and make marinade.

Marinade:

2 tablespoons lemon juice, lemon juice
1 tablespoon tamari, wheat free
3 tablespoons extra virgin olive oil
1 clove garlic, finely minced

Combine the marinade ingredients in a small jar and shake together until well blended.

Pour marinade over rice and bean mixture. Stir gently, then cover and allow to marinate for at least 30 minutes. Serve cold.

Serves 4-6

Pina Colada Dessert

2010-03-20T18:00:00.000-07:00

Pina Colada Dessert

Mix together:

2 - 3 cups Rich's Non-dairy topping or other non-dairy topping

1 can Creme of Coconut

1 small can crushed Pineapple

1 small jar maraschino Cherries

1 cup coconut

Spoon into cupcake papers and freeze. When ready to serve, remove from freezer and garnish with a fresh berry and mint leaf.

Proportions do not need to be exact; adjust as desired.

Baked Tofu with Peanut Sauce

2010-03-19T15:56:00.000-07:00

Baked Tofu with Peanut Sauce

Marinade:

2 tablespoons tamari sauce (wheat free)
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated peeled
14 ounces container firm tofu, drained well

Baking Sauce:

1/2 teaspoon chili and garlic sauce
1 tablespoon peanut butter, chunky natural-style
2 tablespoons apple cider vinegar

Combine the tamari sauce, sesame oil, and fresh ginger.

Drain the tofu and place block between paper towels. Allow paper towels to absorb moisture for ten minutes. Then remove paper towel and dry tofu with another piece of paper towel. Slice into 1/2" cubes.

Gently toss marinade with tofu. Allow to sit for 30 minutes. Then arrange in a baking dish, take care not to stack cubes. Bake at 450 degrees F. for 10 minutes.

Make baking sauce and pour over tofu mixture, combining gently. Continue to bake for 10 minutes more.

Remove from heat and allow to cool. Serve at room temperature.

Brownie Bites

2010-03-10T22:03:00.000-08:00

Brownie Bites

2 cups dates, pitted

1/2 cup cocoa powder, unsweetened

1/2 cup pecan meal, plus extra to roll

agave syrup, to taste

Place dates, cocoa, and pecan meal in a food processor. Mix until smooth and combined; will be very thick. Add agave syrup. If additional liquid is needed to mix, add water. Remove from food processor. Take 2 tablespoons at a time and roll into balls. Coat with extra pecan meal. Place on plate until ready to serve. To store, place in an airtight container and refrigerate.

*Options: carob powder can be used instead of cocoa. Brownie bites can be rolled in unsweetened, flaked coconut instead of pecan meal for variety.

Creamy Alfredo Sauce

2010-03-09T09:57:00.000-08:00

Alfredo sauce is a creamy favorite for many who enjoy pasta. Since it is usually made from cream, butter, and cheese, it is usually high in calories and cholesterol. If you are concerned about these things, you don't have to give up Alfredo sauce. Instead, try this recipe for a delicious vegan alternative to traditional Alfredo. It's delicious and contains no cholesterol!

Creamy Alfredo Sauce

1/2 cup raw cashews, rinsed
1 1/4 cups water
1 Tbsp cornstarch
1 Tbsp chicken-like seasoning
1/4 tsp onion powder
1/2 tsp salt
1/4 tsp sweet basil

Place the cashews, cornstarch, seasoning, onion powder and salt into a blender. Add the water and blend until creamy and smooth.Pour this mixture into a saucepan and bring to a slow boil. Stir constantly. Add the basil and remove from heat.

To serve you can:

For tabletop pasta, ladle over cooked fettuccine noodles and serve with steamed broccoli pieces.

For a creamy pasta casserole, pour one recipe of "CreamyAlfredo Sauce" over 6 cups of precooked pasta shells and bake for 30 minutes.

*Gluten-free; use non-wheat pasta.

Marionberry Cobbler

2010-03-07T14:30:00.000-08:00

Marionberries were developed by scientists at Oregon State University. They are a spectacular blackberry with a glossy, black appearance that turns to a deep, dark purple when frozen and thawed. The Marionberry is tart with elements of sweetness. It is larger, sweeter, and juicier than most other blackberries.

Using the same filling ingredients and proportions as shared in my previous post for Marionberry Crisp, I decided to make a cobbler as well. It is interesting to taste the difference between the two desserts. Although they are both similar in ingredients, the flavor and presentation of each is unique. A cobbler is simply made by choosing your favorite baking powder biscuit recipe and adding sweetener and a dash or two of cinnamon.

For my cobbler, I chose a gluten-free biscuit mix that required the addition of oil and water. After adding stevia powder to make it sweeter, I added cinnamon and then worked the dough, forming it into a soft ball. Small biscuits, formed by hand, were placed on top of the Marionberry mixture until the top was covered. It was baked at 350 degrees F. for 30 - 25 minutes (until browned). When done, remove from oven and allow to cool. The dough mixture on the top will absorb the extra moisture in the berries, creating a delicious and tasty dessert!

Marionberry Crisp

2010-03-06T15:01:00.000-08:00

Berries make wonderful desserts! They are filled with vitamins, minerals, antioxidants, and fiber. Their juicy sweetness delights the taste buds and satisfy any craving for a delicate dessert. Strawberries, raspberries, boysenberries, huckleberries, elderberries, lingonberries, blueberries and more come in a colorful palette of reds, blues, and purples. A simple half cup of Marionberries contain 4.4 grams of fiber and only 27 calories. Nutrient dense, they are not only tasty, but amazingly good for you as well!

A friend grows Marionberries in abundance and shares her crop with friends and family. Individually frozen berries placed in zip-lock bags keep their fresh flavor and appearance for use during the off-season. Yesterday I drew a bag of this treasured fruit out of my freezer to create a dessert for a family celebration. The result? A healthy and wholesome crisp!

Marionberry Crisp

4 - 6 cups Marionberries

3 - 4 Tbsp. tapioca

Allow berries to thaw. Add tapioca and let mixture sit for about 30 minutes, so tapioca softens. Then add:

stevia to taste (the amount used will vary by brand of stevia; I used about 6 packets of NuNaturals powdered stevia)

1/4 cup agave syrup (or to taste)

Mix together well and place in a low baking dish. Add crumb topping:

1/2 cup coconut oil (or less)

1/4 cup gluten free flour blend (of choice)

3/4 cup gluten free oats

stevia (2 - 3 packets if using NuNatural)

agave syrup (to add moisture and sweeten)

pinch of salt (optional)
1/2 tsp. cinnamon

Blend ingredients together until moistened. Crumble with hands and sprinkle over berry mixture. If you would like more 'crisp', double the topping recipe. Drizzle with agave syrup and place in oven.

Bake at 350 degrees F. for 30 - 40 minutes. Enjoy!

Natural Granola Bars

2010-03-02T22:37:00.000-08:00

Natural Granola Bars

1/2 cup agave syrup
1/2 cup peanut butter, creamy
2 tsp. pure vanilla
2 cups whole wheat pastry flour*
1 1/2 cups rolled oats*
1/2 cup oat bran*
1/2 cup pecans, chopped
1/3 cup unsweetened coconut, shredded
1/4 cup sunflower seeds
1/2 tsp. coriander, ground
1 tsp. mineral salt
1 1/2 cups dates, pitted, chopped
1/4 cup water (as needed)

Mix agave syrup and peanut butter together and warm over low heat, stirring well. Remove from heat and stir in vanilla. In a large bowl, mix together flour, oats, oat bran, pecans, coconut, seeds, coriander, and salt. Add the agave/peanut butter mixture and stir until all ingredients are moistened. Add dates. Press into a baking pan and sprinkle with more water if mixture seems too dry.

Bake at 350 degrees until lightly browned (about 20 minutes). Do not overbake.

Remove from heat and allow to cool in pan. Cut into bars. Serve or wrap individually and freeze until ready to use.

*For a gluten-free version, replace whole wheat pastry flour with a blend of gluten-free flours (amaranth, millet, etc.). Replace oats with certified gluten-free oats and oat bran with brown rice bran.

Tamale Pie

2010-02-26T22:23:00.000-08:00

Tamale Pie

2 cups corn, kernel
3 cups tomatoes, chopped
1 onion, chopped
1 small can pitted black olives, sliced
1 small can green chilies, chopped, mild
1 tsp. salt
1/4 tsp. garlic powder
1 cup soymilk
1 cup cornmeal

Place corn, tomatoes, onion, olives, green chilies, salt, and garlic powder together in a saucepan. Bring to a simmer and cook for 20 minutes. In a bowl, stir together the soymilk and cornmeal. Place the cooked ingredients in a casserole dish. Stir in the soymilk and cornmeal mixture. Bake at 325 degrees for one hour.

Serve with creamy ranch dressing, cilantro, and corn chips.

Tofu Walnut Burgers

2010-02-20T14:32:00.000-08:00

Sometimes it is difficult to find a tasty gluten-free and vegan burger patty. I'm always on the look-out for a great recipe in this category. I think this recipe is a keeper. We had these for lunch today and they were delicious! The original recipe called for bread crumbs instead of the Rice Chex I used, and if you have gluten-free bread crumbs, they could be substituted. You can also use your favorite gluten-free flour or egg replacer as a substitute for the gar/fava or soy flour if you'd like. Enjoy!

Tofu Walnut Burgers

1/2 pound tofu, extra firm
1 cup oatmeal, uncooked (gluten free)
1 cup Rice Chex (gluten free)
1/3 cup gar/fava or soy flour
1 onion, chopped
1/2 cup walnuts, finely chopped
1 1/2 teaspoons Bill's Best Chicknish'
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon mineral salt
1 teaspoon sage
1 cup water, more if necessary

Rinse and drain tofu. Crumble with hands into a bowl. Add oatmeal, crushed Rice Chex, and gar/fava or soy flour. Stir well, then add finely chopped onion, walnuts, and seasonings. After well-blended, add water and stir gently. Allow mixture to sit for a few minutes so water can absorb. If mixture is dry, add a little more water so that a consistency suitable for molding into patties is obtained. Be careful not to make the mixture too wet. Form into burger patties and place on a baking stone and bake in a 350 degree oven until baked for twenty minutes, then turned and browned ten minutes more. Or fry slowly in coconut or olive oil until patties are a golden brown.

This recipe can be made into meat balls as well. Serve with gravy, pasta and sauce, or in a burger bun for a delicious sandwich.

Makes 16 burgers (or 24 small patties).

Pasta con Faggioli

2010-02-18T21:16:00.001-08:00

Fresh, savory, and quick to make --- Pasta con Faggioli is great for a crowd. Serve with sandwiches and enjoy the fellowship of family and friends.

Pasta Con Faggioli

6 cups water
4 - 5 medium garlic cloves, peeled and diced
1 sweet onion, medium
8 ounces crushed tomatoes, canned
1/4 cup extra-virgin olive oil
1 tsp. salt
1/4 Tbsp. chili pepper, crushed
1 Tbsp. parsley, fresh and chopped
15 ounces cooked Great Northern White Beans
8 ounces quinoa spaghetti, broken

In a skillet, sauté sweet onion and garlic until soft. Add seasonings, tomatoes, and beans. In a kettle, bring water to a boil. Add spaghetti and cook until tender. Drain spaghetti. Add spaghetti to the bean and tomato mixture. Add fresh parsley and stir in gently. Adjust seasonings as needed. Cover and allow to sit for 2 - 3 minutes before serving.

Raisin and Carob Cake

2010-01-25T23:22:00.000-08:00

Apple Nut Bars

2010-01-25T10:23:00.000-08:00

APPLE NUT BARS

1 1/2 c. quick rolled oats*
3/4 c. dates, chopped
1 tsp. orange peel, grated
1/2 tsp. salt
1/4 c. walnuts, chopped
1/4 c. olive oil
1 c. apples, raw, shredded

Combine all ingredients and then press together into a flat casserole dish. Allow mixture to stand for 10 minutes. Bake at 375 degrees for 20-25 minutes. Slice into small squares and enjoy.

*use gluten free oats if necessary

Hummu Yummis

2010-01-21T22:05:00.001-08:00

Hummus

2 cups garbanzos, cooked
garbanzo liquid, as needed
1/4 cup fresh lemon juice
2 cloves garlic
1/3 cup tahini*
1 tsp. onion powder
1/2 tsp. salt
handful fresh cilantro

Combine all the ingredients except cilantro in a food processor and blend until very smooth and creamy. Add garbanzo liquid as needed. Taste and then adjust seasonings, adding more lemon juice, onion powder, or salt if needed. Add fresh cilantro and blend only until leaves are chopped slightly.

*tahini is sesame butter; be sure to keep the unused portion in the fridge as it oxidizes quickly and becomes rancid if left at room temp.

Serve as a dip for corn or pita chips. Or serve with bread or rice cakes. This is a recipe that improves with age --- it's always better the next day after the flavors have melded.

Crepes

2010-01-19T10:53:00.000-08:00

Crepes

1 cup garbanzo flour
1 cup water or soymilk
1 teaspoon olive oil
1 teaspoon salt

Place all ingredients in a blender and mix. Place a very thin coat of olive oil on a non-stick pan. Add enough batter to thinly cover the plan. Cook over medium-high heat until the top is dry, then turn and cook another minute. Remove from heat and serve.

Serves 2 - 4

Split Pea Soup

2010-01-14T22:08:00.000-08:00

There's a health food store in town that serves wonderful soups, salads, and sandwiches. One of their specialties is this wonderful split pea soup. Savory, smooth, and flavorful --- this recipe is a keeper! Simple, fast, and absolutely a 30-minute-meal!

Split Pea Soup

4 cups split peas
water

1/2 chopped onion

2 Tbsp. Bill's Best Chick'nish (heaping)
2 Tbsp. Hickory Smoke (heaping)
sea salt to taste

1 cup cashews*
2 cups water

Cook split peas and onion. When tender, blend cashews and 2 cups water in blender. Add seasonings. Pour into split pea mixture. Simmer until thickened. Serve.

*For additional flavor, roast raw cashews in the oven for a few minutes first.

Butternut Soup

2010-01-14T12:07:00.000-08:00

Grandpa grew butternut squash in abundance this year. He gave us two large boxes of squash and we are enjoying them prepared in a variety of ways. Butternut squash soup is a favorite!

Butternut Soup

6 cups butternut squash, peeled and diced
3 cups stock
1 cup apple cider
2 med. apples peeled and seeded
2 tsp curry powder
1 med onion, diced
1/2 tsp salt
1 can coconut milk

Place all ingredients into pressure cooker; secure lid. Set pressure to soup and timer to 10 min. When cooking is complete puree the soup in a blender. Add coconut milk and serve.

*A kettle and stovetop can also be used; just cook until soft.

Savory Lentil Soup

2010-01-14T11:25:00.000-08:00

Winter and soup make a wonderful combination! There's nothing nicer than a hot cup of soup for lunch or supper when the weather is cold outside. I've been in soup mode for awhile, and have enjoyed making a variety of soups for the family to enjoy. Here's what cooking in my kitchen right now. . .

Savory Lentil Soup

1 cup lentils, dry

3 - 4 cups water

1/4 tsp. cayenne pepper

1/4 tsp. thyme

2 bay leaves

dash of salt

1 onion, chopped

1 tsp. oil
1/2 cup brown rice, uncooked

Simmer on medium heat until lentils and rice is tender. Add more water if desired. Adjust seasonings to your liking. When done stir in 1 Tbsp. lemon juice.

Spoon into large mugs or bowls. Garnish with a sprig of parsley. Enjoy!

More recipes for any season at www.mycozykitchen.blogspot.com

Raw Tamales

2010-01-06T19:10:00.000-08:00

Usually I post recipes on my blog, but this time the tables are turned and I am requesting a recipe from you! Recently I ate the most delicious raw tamales at a vegan restaurant. The flavors in the fillings and sauces were beautifully developed. I would love to make some of my own, but find myself not knowing where to start. Do you have a favorite vegan tamale recipe? It doesn't have to be raw, although raw would be welcome. I just need a starting point to develop something close to this dish. Yum! It was so good!

Blueberry-Orange Rice Pudding

2009-12-29T01:13:00.000-08:00

1 orange
2 cups rice milk
1/3 cup arrowroot powder
1/4 cup agave syrup
1/4 tsp. salt
2 cups cooked brown rice
1 1/2 cups blueberries

Preheat oven to 325 degrees F. Lightly prepare a 9" x 9" baking dish.

Squeeze orange juice from orange and grate rind. Combine with rice milk, arrowroot, agave syrup, and salt in blender. Pour mixture over rice. Mix and pour into baking dish. Bake for 35 minutes or until thickened. Remove from oven and add blueberries to the top. Return to the oven and bake for another 15 minutes. The pudding will thicken as it cools.

Applesauce Cake

2009-12-28T16:32:00.000-08:00

2 cup all purpose flour
1 cup whole wheat flour
1 cup sugar
1 tbsp. cornstarch
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1/4 tsp. mace
20 oz unsweetened applesauce
1/2 cup raisins

Preheat oven to 325 degrees.

Blend dry ingredients together. Add the applesauce and stir until well mixed. Then stir in raisins. Bake for 45 - 60 minutes (will vary according to type of pan used). Test by inserting with a toothpick. Remove from heat and cool. Frost or garnish as desired. Do not overbake!

Minty Carob Chip Cookies

2009-12-27T13:08:00.000-08:00

2 c. whole wheat pastry flour (or white)
1 T. baking powder
1/4 t. salt
1/2 T. mint extract
1 c. water
1/2 c. raw cashew pieces, rinsed
2 T. carob powder
1 T. vanilla
1/2 c. maple syrup
3/4 c. date pieces

Blend together flour, baking powder, and salt. Then add remaining ingredients (above). Stir until creamy. Then add:

1 c. walnut pieces
1 c. dairy free carob chips

Scoop onto prepared cookie sheets. Bake at 350 degrees F. for 12 minutes. Makes 2 dozen cookies.

*May double the amount of mint if it is a favorite flavor of yours!
**Chocolate chips may be substituted for carob chips if you'd like.