Nutty Brown Rice Waffles

Tried and true ... and delicious!

1 cup basmati brown rice
1 1/2 cups water

Soak for two hours or overnight. Then blend until very smooth and creamy.

Then add:

1/2 cup pecans

Blend well until pecans are finely ground into the batter. Add
remaining ingredients:

1/2 cup cooked brown rice
1 1/4 cups water
1/2 tsp salt

Preheat waffle iron. Pour batter onto prepared iron surface, filling
the grids to cover well. Use about 1 cup batter per waffle (entire
iron). Leave top open for 15 to 30 seconds. Gently lower the cover and bake for about 10 minutes or until lightly browned.

Serve hot! Or freeze and then toast before serving.

Stovetop Granola

Stovetop Granola

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

Stovetop Granola

3 cups oatmeal (old fashioned; not instant)
1/2 cup dried, shredded coconut, preferably unsweetened
1/2 tsp. cinnamon or coriander
1/4 cup oil (sunflower, coconut oil, olive oil, etc.)
1/3 cup maple syrup (or your favorite sweetener like honey or stevia)
2 tsp. vanilla
1/2 cup dried fruit of your choice (raisins, currants, cranberries, or
chopped apple, apricot, pear, pineapple, prune, etc. or combination;
may omit entirely)

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

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

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

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

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

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

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

Breakfast Tacos

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

Breakfast Tacos

Part 1
Flour Tortillas

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

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

Filling A

4 - 6 potatoes
olive oil
salt

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

Filling B

4 corn tortillas
olive oil

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

Filling C

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

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

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

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

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

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

Simplest of Simple Waffles

Simplest of Simple Waffles

1 cups water
1/4 tsp. salt
1 cup rolled oats, gluten free if necessary

Preheat waffle iron. Using a blender, mix all ingredients together until very smooth. Pour batter into a prepared, hot waffle iron. Bake for 10 - 12 minutes. The waffles should be golden brown and crispy. Serve with maple syrup and peanut butter or canned fruit. Also good with a frozen dessert like sherbet.

Serves: 1 or 2

Enjoy! Recipe may be doubled to serve more.

Blender Waffles

 

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.

Old-Fashioned Hoecakes

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.

Flourless Sesame Oat Waffles

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

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

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

Filbert Oat Waffles

 Filbert Oat Waffles

1/2 cup filberts, ground
2 cups water
2 tsp. olive oil (or ground cashews)
1/4 tsp. salt
1 1/2 cups oats, rolled, gluten free
2 Tbsp. date sugar (or alternative sweetener of choice)

Combine all ingredients.  Mix together until well blended.  Bake in a hot, prepared waffle iron for 7 - 8 minutes.

May substitute other nuts if desired.

Millet and Sesame Loaf

In vegetarian cooking, a loaf can be a loaf as in bread, or a loaf as in a casserole.  This recipe falls somewhere between the two.  This loaf is usually served for breakfast, and although good hot, it great served cold as well.  As it cools, it solidifies and congeals, making it easy to slice and toast in a toaster.  It also works well formed into patties and fried in sesame oil in a skillet.  This recipe creates a highly digestible, alkaline substitute for bread.


1 cup millet
1 cup sesame seed meal
5 cups water

Place the millet and sesame seed meal in a casserole dish.  Pour water over the top and stir.  Place in a 350 degree F. oven and bake until done (about 1 hour).


*Add salt for additional flavor if desired.  It can be made 'sweet' with the addition of dried fruits, cinnamon, nuts, and honey.  Or savory by the addition of fragrant herbs, nuts, and seeds.

Sunflower Oat Waffles

Sunflower Oat Waffles

1/2 cup sunflower seeds
2 cups water 
1 1/4 cups oats, rolled, gluten free
1/2 tsp. salt 
2 Tbsp. olive oil

Place all ingredients in a blender and whiz together until seeds are ground.  Prepare a waffle iron by heating and spraying with non-stick spray or a mixture of 1 Tbsp. olive oil and 1 Tbsp. soy lecithin.  Bake in waffle iron until light goes out (about five minutes).

Millet Breakfast Cereal

Millet Breakfast Cereal


1 cup millet, uncooked
1 quart water
1 tsp. salt
1 cup apples, unpeeled, cored
1 cup raisins
Milk alternative of choice


Place the millet in saucepan.  Add water and salt.  Bring to a boil, then cover and reduce heat.  Simmer for 45 minutes or until soft.  When cooked, remove from heat and stir in chopped apples and raisins.  Spoon into bowls and serve with your favorite milk alternative.  If desired, drizzle with maple syrup.


Serves:  4 - 6

Apricot-Millet Pudding

 

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".

Natural Granola Bars

 

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.

The Full Plate Diet

The Full Plate Diet

I've been reading The Full Plate Diet, a book published by Lifestyle Centers of America. The book promotes a healthy lifestyle, achieved by adding fiber to the daily diet. Acording to the authors, you can eat until you no longer feel hungry. The goal is to get enough fiber each day for optimal health. Since fiber is filling, there's no need to count calories, carbohydrates, or protein. They take care of themselves when fiber goals are met. The book is colorful, inviting, and easy to read. 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. It is a healthy eating program, although also touted as beneficial for weight loss. 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 online that helps those 'new to fiber' achieve their 'fiber goals' each day. 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 The Full Plate Diet website. Starting on August 15, they will be giving free access to the electronic version of the advanced reading copy of this book.

I am challenged to start counting my fiber ingestion daily. With fiber the goal, making meal choices becomes simple. My fiber calculations are started for the day. Here's what I had for breakfast this morning:

Fruited Quinoa

4 cups quinoa, cooked

1/2 cup chopped almonds

1/3 cup dried cranberries

2 bananas, sliced

1 packet stevia powder (NuNaturals brand)

1 tsp. cinnamon

Stir until well blended, but be gentle with the bananas. Dish into a bowl and then add about 1/4 cup soymilk. For added flavor and fiber, add 1/3 cup pineapple chunks.

The original recipe serves 6 (about 1 cup servings).

Baked Rice Pudding

Baked Rice Pudding

2 cups water

1/2 cup cashews

1/4 cup coconut

8 dates

3 Tbsp. honey

1/4 tsp. orange rind

1/4 tsp.salt

1 tsp. vanilla

1 cup raisins

2 1/2 cups cooked brown rice

Blend the first seven ingredients in the water until very creamy. Add to rice and raisins and stir gently. Bake in oven at 350 degrees F. for 30 - 40 minutes or until firm. Cool slightly and serve wth tofu whipped topping or soy cream.

*This makes a great breakfast dish. Prepare the night before and place in a timed oven so that it bakes while you sleep and is hot and ready for you when you wake up!

Quinoa Pancakes with Maple Syrup

Quinoa Pancakes

1 1/2 cups quinoa flour
1/2 cup tapioca flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. Vitamin C crystals
3 Tbsp. olive oil
2 cups water or fruit juice

Mix together flours, baking soda, salt, and vitamin C crystals. Combine the oil with water or juice and wire whisk them together. Create a well in the flour mixture. Add the liquid and stir together. Bake pancakes on hot griddle until dry on top and browned on the bottom. Turn and cook the second side.

Serve with pure maple syrup. Garnish with something colorful and pretty like an orange wedge, banana slices, or fresh strawberry. Enjoy!

Makes 2 dozen pancakes.

Stovetop Granola

Granola --- a crunchy, nutritious, wholesome food --- but sometimes such work to make. At least it was when I was a teenager and our family had a granola baking day. Huge batches that slowly baked in the large trays in the oven for hours were the norm. As the years have gone by, I've found that I've prepared it less and less --- until I found this simple recipe! Now I make granola in smaller batches in a skillet on the stove! And it's simply delicious! Wholesome and not too crunchy, this recipe is one that is easily adapted to ingredients on hand. I hope you enjoy it as much as I do!

Stovetop Granola

3 cups rolled quinoa flakes* (or rolled oats)
1/2 cup coarsely chopped nuts (walnuts, almonds, hazelnuts, pecans, etc.)
1/4 cup sesame seeds (or other seeds such as flax and poppy)
1/2 cup dried shredded coconut, unsweetened
1/2 tsp. cinnamon
1/4 cup olive oil
1/3 cup maple syrup (or alternative sweetener)
2 tsp. vanilla
1/2 cup dried fruit (raisins, currants, cranberries, dates, pineapple, apple, apricot, pear, prune)

In a large, cold skillet place flakes, nuts, seeds, coconut, and cinnamon. Mix well. Blend the oil, syrup and vanilla together in a cup. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend. Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently until the flakes and nuts are crispy and burned, the sesame seeds start to pop, and the maple syrup smells like burnt sugar --- but be careful not to let the mixture burn! Toasting should take no more than five to seven minutes. Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool, stirring it occasionally to break up any clumps. When mixture is cooled to room temperature, transfer the granola to a glass or plastic container with a tight fitting lid. Granola can be refrigerated for about a month, or frozen for about two months. Serve with milk of choice (soy, rice, or almond are delicious) or juice. Enjoy!

*May substitute rolled oats for quinoa flakes.

Grandma's Corn Custard

My husband's grandmother passed away when she was 105 years old. She was a terrific cook and some of her recipes have been passed down through the family for future generations to enjoy. Her corn custard is a favorite breakfast dish for Sunday mornings! The recipe we use is adapted to gluten free, vegan, and free of refined sugar --- but the results are just as good! I hope you enjoy this recipe as much as we do.

Grandma's Corn Custard

In a mixing bowl blend:
1 cup flour*
1 1/2 cups cornmeal
1 tsp. baking soda
1 tsp. salt

In another bowl mix:
1 cup maple syrup
2 eggs substituted**
1 Tbsp. lemon juice
2 1/2 cups soy milk
1 Tbsp. olive oil

Set aside:
1 - 2 cups additional soy milk

Combine mixtures by adding liquid to dry ingredients. Mix until blended (do not over stir). Pour batter into prepared casserole dish or black iron skillet. Pour 1 - 2 cups of additional soy milk over the top of the batter but do not stir.

Bake at 375 degrees for 35 - 45 minutes. Watch carefully and adjust baking time as needed. The top will be jiggly (not solid) when done. Remove from heat and serve.

*I used garbanzo-fava bean flour.
**EnerG Egg Replacer works well.

***Grandma's recipe uses sour milk, eggs, butter, and sugar. Her version is delicious, but filled with saturated fats.