Sally's Gingery Soy Curl and Noodle Soup

3 oz. (gluten free) noodles, dried
1 Tbsp. olive oil
1 yellow onion, large, chopped
1 Tbsp. ginger, fresh, minced
1 carrot, peeled, finely chopped
1 garlic clove, minced
4 cups water
4 Tbsp. Bill’s Best Chicknish’
2 Tbsp. tamari
1 cup Soy Curls, rehydrated
1 cup lima beans (or edamame)
1 cup soy milk, plain
¼ cup cilantro, fresh, chopped

Cook noodles in water until tender (about 5 - 8 minutes). Drain and set aside.

In a saucepan, heat olive oil. Add onion and cook until tender and translucent. Add the ginger and carrot. Saute for 1 minute. Add the garlic and saute’ for 30 seconds more (do not allow to brown). Add the stock and tamari and bring to a boil. Add the Soy Curls and lima beans (edamame) and return to a boil. Reduce the heat to medium-low and simmer until the lima beans (edamame) is tender; about 4 minutes. Add the cooked noodles and soy milk. Cook until heated through. Do not let boil.

Remove from heat and stir in cilantro. Ladle into warmed, individual bowls and serve immediately.

Serves 8

Veggie Meatballs in BBQ Sauce

Veggie Meatballs in BBQ Sauce

2 - 3 cups textured vegetable protein* OR Soy Curls
4 cups water
1/2 cup olive oil
1 cup oats, certified gluten-free
Generous dash of cayenne pepper
Juice of one lemon
2 Tbsp. flour (garbanzo/fava is my gluten free favorite)
1/2 cup pecan meal
2 Tbsp. tamari, wheat free
3 cloves garlic, crushed OR 1 Tbsp. minced garlic
1 1/2 Tbsp. chicken-style seasoning (McKay's or Bill's Best Chicknish)
1 1/2 cup bread crumbs, gluten free**
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped

In a saucepan, soak textured vegetable protein (or soy curls) in water to rehydrate. Add oats. Cook over medium heat until mixture reaches a slow simmer. Remove from heat. Add remaining ingredients. 

Prepare a large casserole dish or baking sheet with non-stick spray. Using a cookie scoop, portion small rounds of mixture onto casserole dish or baking sheet. Mixture should be firm enough that the mixture stays in a ball rather than flattening out when placed on baking pan. 

Bake at 350 degrees for 45 - 60 minutes. Makes about 75 meatballs.

BBQ Sauce

1 1/2 cups fresh tomato sauce
2 Tbsp. tomato paste
1/4 cup molasses
1 Tbsp. honey
4 tsp. tamari, wheat free
1/8 tsp. garlic powder
1/8 tsp. onion powder
2 tsp. lemon juice
1/2 tsp. liquid smoke

Place all ingredients in saucepan and stir well. After combining, cook over medium heat until the mixture comes to a simmer.

Before serving, pour warmed BBQ sauce over the meatballs (hot out of the oven). 

Enjoy!

*Textured Vegetable Protein is sometimes called TVP. It can be a gluten or  soy product. The soy version is readily available and is available for gluten-free vegetarians. It's called either TVP or TSP.  The light colored (chicken style) TVP generally does not contain gluten, but the dark (beef style) always does. Soy Curls can be used instead. They are a dehydrated soybean and work very well in this recipe. 

**Bread Crumbs: I used a store-bought, whole grain, gluten-free bread from Costco called Silver Hills brand.

Holiday Green Salad with Raspberry Lemon Dressing

Holiday Green Salad with Raspberry Lemon Dressing

1 lb. red and green artisan lettuces, torn into 1" pieces
1 medium green apple, peeled and diced
1 avocado, diced into 1" cubes
1 Tbsp. dried cranberries
2/3 cup corn kernels, defrosted

Prepare ingredients and toss together in a serving bowl.

- - -

Raspberry Lemon Dressing

1 small package raspberries
1/2 cup olive oil
1/4 cup raspberry apple juice, concentrated OR raspberry white grape juice concentrate
1 to 2 packets stevia
1/2 cup lemon juice, fresh
3 Tbsp. black cherry fruit spread, fruit juice sweetened
1 Tbsp. Dijon mustard OR 1 Tbsp. mustard powder
1 tsp. onion powder
1 tsp. poppy seeds

Place all ingredients except poppy seeds in a blender. Whiz until well blended. Pour into serving pitcher and stir in poppy seeds.

Artichoke and Spinach Dip

Artichoke and Spinach Dip

1 - 8 oz. container Tofutti cream cheese (soy) OR dairy cream cheese
1 - 14 oz. jar artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed
1/4 cup Veganaise (or mayonnaise)
1/4 parmesan cheese (vegan version is made from chopped almonds and nutritional yeast)
1 garlic clove, minced
1/2 tsp. dried basil
1/4 tsp. garlic powder
Salt to taste

Mix all ingredients together until creamy. Serve on toast points or in a hollowed out bread bowl.

Chocolate Pumpkin Torte

A torte is a rich, multi-layered cake that contains a filling of whipped cream, jam, mousse, jams, or fruits. Sometimes they are iced or glazed. Other times they are served with whipped topping mounded on the top. 

Chocolate Pumpkin Torte

1 3/4 cup flour (may be a gluten-free flour blend of choice)
3/4 cup sugar
1/2 cup cocoa powder*
1 Tbsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. sea salt
1 1/3 cup coconut milk
1 Tbsp. lemon juice
1 - 15 oz. can pumpkin puree
3/4 cup brown sugar, packed
2 Tbsp. flax seed
1 Tbsp. cornstarch
1/4 cup olive oil
1/4 cup agave nectar
1 Tbsp. vanilla
Non-dairy whipped topping

Sift dry ingredients together in large bowl. In another bowl, mix together liquid ingredients. Add liquid ingredients to dry ingredients. Place batter into a prepared, oblong cake pan. Bake at 350 degrees for 25 - 30 minutes. Test for doneness. Remove from oven and cool. Then slice in 1/2 lengthwise. Place whipped topping between layers. Add a dollop of whipped topping to the top of each slice when serving. Garnish with mint leaves and fresh raspberries or other fruit.

*carob powder may be used instead of cocoa.

Thumbprint Cookies

Thumbprint Cookies

2 cups flour*
1 cup pecan meal
1 cup sugar
1 cup coconut, shredded
1/2 cup oil
2/3 cup water
1 tsp. baking powder
1 tsp. almond flour
strawberry jam, fruit sweetened

Mix all ingredients except strawberry jam together in a mixing bowl. Adjust water amount, adding more if the dough is too dry to form into small balls.

Form dough into small balls and place on prepared baking stone or cookie sheet. Use thumb to form a hole in the center of each cookie. Fill with strawberry jam.

Bake at 350 degrees for 10 - 12 minutes.

*your favorite gluten-free flour or flour blend will work great.

Pina Colada Dessert

 

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.

A Chocolate Day!

Who doesn't like chocolate? I don't think there are many, although I have met a few who didn't like this yummy, dark treat. It's always nice to have a handy, quick chocolate treat available for those times when a chocolate craving strikes. Easy to make and delicious to eat, there are only two ingredients in this chocolate 'recipe'. And better yet, it's something that anyone in the family can make, not just the usual cook. Together, one box of Mori-Nu extra-firm tofu and one package of Mori-Nu Mates chocolate pudding mix work together with a splash of water and a food processor. If you store the Mori-Nu tofu in the fridge, you won't even have to wait for it to chill. The ingredients in Mori-Nu mates are: dehydrated raw cane juice, Dutch cocoa powder, potato starch, guar gum, non-hydrogenated coconut oil, soy lecithin, and vanilla. Natural and healthy, easy and quick, vegan and gluten-free, and delicious too! Garnish with berries and a cashew cream topping --- or place in a chopped nut crust for a delicious pie. Also, very good as a filling for tiny tarts for teatime! You can never go wrong with chocolate!

Little Love Cakes

Little Love Cakes

2 cans black beans
2 tablespoons olive oil
2 tablespoons onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1/4 cup masa harina
1/2 cup salsa
1/4 cup slivered red onion

1. Rinse and drain black beans.

2. Heat 1 tablespoon of oil in a small saute pan. Add onion, garlic, cumin, and salt until onions are translucent.

3. Place drained beans and onion mixture in a bowl and mash until well combined.

4. Gradually add masa harina, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding dough doesn't stick to your hand. Form into the shape of a ball.

5. Divide dough into 16 small balls and flatten into cakes. Pan-fry in oil until lightly browned on each side.

6. Garnish with salsa and slivered red onions. Serves 8.

Savory Scrambled Tofu

Savory Scrambled Tofu

1 lb. water-packed tofu
1 Tbsp. chicken-style seasoning
1/2 tsp. cumin
1 1/2 Tbsp. onion powder
1/2 tsp. salt
4 Tbsp. yeast flakes
1 Tbsp. garlic powder
1/2 tsp. basil
1 Tbsp. honey (or vegan alternative of choice)
2 tsp. Bakon seasoning (optional; read label if gf diet is required; may substitute Bragg's Liquid Aminos)
1/8 tsp. turmeric (optional)

1. Mash tofu in a lightly oiled skillet and add remaining ingredients.

2. Cook until all flavors are absorbed and food is hot.

Raw and Delicious Tamales

Raw and delicious vegan tamales --- vegan and gluten-free. So delicious! No recipe today; these were served at a vegan cafe nearby. I think they would be easy to replicate with some thought. Ideas are swirling --- and I'll let you know if I come up with something. Would you do the same? My Cozy Kitchen readers, please post a comment if you come up with a recipe first!

Radish and Cilantro Relish

Radish and Cilantro Relish

2 cups radishes, thinly sliced
3 tbsp. orange juice
2 tbsp. fresh cilantro, finely snipped
1/4 tsp. salt
1/2 cup onion, chopped
2 tbsp. lime juice
2 tbsp. olive oil
Dash red pepper flakes

Mix all ingredients in a bowl. Then cover and refrigerate for at least 1 hour.

Makes 3 cups of relish.

Uber-Delicious Baked French Toast

Uber-Delicious Baked French Toast

Tasty, healthy, and delicious! The creamy batter on dipped bread, then baked, creates a healthy version of an old classic. You won't miss the eggs and milk!

1 1/2 cups water
1 cup quick oats, gluten-free if necessary
1/3 cup raw cashew pieces
2 Tbsp. olive oil
2 Tbsp. honey or alternative liquid sweetener (agave, maple syrup, brown rice syrup)
1 tsp. vanilla
1/2 tsp. salt

Slices of bread (gluten-free if necessary; or whole wheat)

In a blender, blend all ingredients until smooth. Pour into shallow bowl and coat slices of whole wheat bread on both sides. Let drip a second or two, and then place on oiled cookie sheet. Bake in a 325 degree oven for 10 minutes. With a spatula, turn them over and bake an additional 10 minutes.

Apple Soup

Apple Soup

16 apples, cored and chopped
5 cups water
1/2 tbsp. lemon peel, grated
1 inch cinnamon, wrapped in cheese cloth
1/4 cup maple syrup
1 Tbsp. arrowroot (or cornstarch)
1 Tbsp. lemon juice
1/4 cup white grape juice
1/2 cup Tofutti Sour Cream, non-dairy

Simmer apples, water, lemon peel, cinnamon, and syrup until apples are tender. Remove cinnamon stick. Cool slightly. Puree soup in blender and return to saucepan. Remove about one cup liquid and combine with arrowroot (or cornstarch). Allow to thicken and then return this mixture to the soup. Stir in lemon juice and white grape juice. Heat through. Serve with a spoonful of vegan sour cream. Garnish with a sprig of mint or an apple wedge.

Vegetarian Egg Rolls

Vegetarian Egg Rolls

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 olice oil
1 pound frozen and reconstituted tofu, crumbled
2 tablespoons soy 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 gluten-free option, use soaked rice papers.

**Photo: the youngest, now 21 and still cooking veg*n and loving it.

Thai-Style Cabbage Salad

Thai-Style Cabbage Salad

1 tablespoon fresh lemon juice
1 teaspoon sugar (or stevia to taste)
3/4 teaspoon salt
3 cups cabbage, finely shredded
1/2 small red onion, thinly sliced
1/3 cup carrot, grated
2 tablespoons fresh mint leaves, finely chopped
2 tablespoons fresh coriander, chopped
1 tablespoon olive oil

In a bowl stir together the lemon juice, sweetener, and the salt. Add the cabbage, onion, carrot, mint, coriander, and oil. Toss salad until well mixed. Enjoy!

Serves 2.

Summer Strawberrie Smoothie

Summer Strawberry Smoothie

This delicious treat is one of the easiest and most yummy ways to introduce protein powder into your diet. It provides depth and staying power to this fruity milkshake.

2 cups fresh strawberries
1 1/2 cups soymilk
1 tablespoon honey or agave syrup
2 scoops soy protein powder, plain
1 tsp. vanilla

Combine ingredients in a blender. Cover and blend at high speed until smooth and frothy. Pour into tall glass. Garnish with a whole strawberry and sip with a straw.

Serves 2.

**Photo: the eldest, now 24 and still cookin' in a 100% committed vegan style.

Sweet Basil Broccoli with Pasta

Sweet Basil Broccoli with Pasta

3/4 lb. pasta, uncooked*
1 lb. broccoli
1 clove garlic
1/2 tsp. sweet basil
1/2 tsp. parsley
2 tbsp. olive oil
salt to taste

Cut broccoli into large pieces. Place in saucepan with 1/2 cup of water and garlic. Lid and steam for 10 minutes. Add sweet basil, parsley, and salt. Cook uncovered for 5 minutes or until broccoli is soft.

In another kettle, cook pasta in boiling water until tender, then drain. Toss with olive oil. Gently add pasta to the broccoli mixture.

Serve or chill, as this is delicious hot or cold!

*Gluten-free pasta is recommended.

Pineapple-Coconut Pudding

Pineapple-Coconut Pudding

2 cups pineapple juice
3/4 cup coconut milk
1/2 cup shredded coconut
1/4 cup cornstarch
1/4 cup honey or agave syrup
1 tsp. vanilla
1/4 tsp. salt
1 can (15 oz.) pineapple, with juice

Whiz all ingredients except crushed pineapple together in a blender. Pour into a saucepan and add crushed pineapple. Cook this mixture over medium heat, stirring constantly until thickened.

Pour into serving dish or individual dessert dishes. Chill. Garnish with a pineapple wedge and mint leaf. Serve and enjoy.

Orange Ambrosia

Rich in vitamin C, this dessert looks so pretty in some tall, fluted glasses! Enjoy the flavor of the "sunshine's gold" of citrus.

Orange Ambrosia

1 can (12 oz.) orange juice concentrate
3 cans (12 oz.) water
1/2 cup shredded coconut
1/2 cup quick tapioca
1/4 cup honey or agave syrup
3 fresh oranges, peeled

In a saucepan, mix everything (except fresh orange). Set aside to sit for 10 - 15 minutes.

Cut up the oranges into bite-size pieces. When the saucepan mixture has set for 10 - 15 minutes, stir the orange juice mixture over medium heat until thickened. Remove from the heat and fold in the fresh oranges. Spoon into a serving dish or fluted glassware and refrigerate. Garnish with an orange wedge and mint leaf. Serve chilled.