Walnut Cookies

2 cups walnuts, finely chopped

2 cups flour, whole wheat or pastry

pinch of salt

1/2 cup coconut oil

3/4 - 1 cup maple syrup

1 tsp. vanilla

Mix all ingredients together. Shape into small balls and flatten into cookies. Bake at 350 degrees F. for 10 - 12 minutes.

If desired, place thumbprint in each cookie before baking. Add a spot of jam in each indentation.

Vegetarian Chicken Salad with Green Fruit

Chicken Salad with Green Fruit

3 small cans of Soy Chick (to equal 3 lbs. of boneless, skinless chicken breasts)
1 cup heavy cream
2 cups honeydew melon balls (or chunks if you dare)
2 cups cucumber balls (leave green skin on)
2 cups green grapes-split
1 cup blanched sliced almonds
1 1/2 teaspoons black pepper, optional
1 teaspoon salt
Grated zest of 1 lemon
1/2 cup chopped fresh dill
1 cup mayonnaise
1 tablespoon lemon juice (blend with mayonnaise)

Preheat oven to 350 degrees F.

Arrange soy chicken in a single layer in a large baking pan. Spread evenly with the cream and bake until done to your taste, about 25 minutes.

Cool completely in the cream then remove the soy chicken and shred it into bite-size pieces. Combine with the rest of ingredients and toss to mix. Serve chilled.

Mango Strawberry Salad

2 cups strawberries
2 cups mango
1/4 cup walnuts, chopped
1/4 cup pinenuts
1 T. orange juice
1 T. lemon juice
1 package stevia

Toss all ingredients together in a medium-sized bowl.

Serves: 8.

Cool Cucumber Veggie Chicken Salad

1 cup dried Soy Curls, rehydrated in 2 cups water and 2 T. Bill's Best Chicknish' to replace 2 - 10 ounce cans chicken chunks, drained
1/2 to 1 cup chopped pecans, toasted
1/2 cup chopped celery
1 11 ounce can mandarin oranges, drained
3/4 cup creamy cucumber dressing, drained

Rehydrate the Soy Curls and allow to sit in liquid for about 30 minutes. Pour off excess liquid. Saute in skillet with extra-virgin olive oil. Cool and then mix all ingredients together. Allow to chill in fridge. Garnish with fresh cucumber slices. Serve.

Quilters Cranberry Jello Salad

1 large package cherry jello
1 cup sugar or alternative sweetener
1 cup pineapple syrup
1 orange, ground or mashed
1 cup celery, chopped
1 cup water, hot
1 T. lemon juice
1 cup cranberries, ground
1 cup crushed pineapple, drained
1/4 cups walnuts or pecans, chopped

Dissolve jello in hot water. Add sugar, lemon juice, and pineapple syrup. Stir to dissolve.
Chill until almost set, then add remaining ingredients. Chill in shallow pan. Remove from fridge to serve. Garnish as desired.

*Instead of cherry jello, may substitute MaryJane Farm's vegan gelatin and prepare with cherry juice.

Baby Spinach Fruit Salad

1 Bag Baby Spinach
1 large can of Mandarin oranges, drained
1/2 cup of Ocean Spray Craisins

Mix together:
Sprinkle Sunkist Almond Accents-Honey Roasted on top
Spritz with Wish Bone Red Wine Mist or Raspberry Salad Spritzer

You can change out the fruit for different flavors. A homemade vinigrette would work as well.

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.

Nutty Flax Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb. Using tomato juice instead of water (or as a portion) gives a cheesy flavor to these crackers.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.

Cashew Mayonnaise

Blend together until creamy:

1 cup water
3/4 tsp salt
1/2 cup cashews
3/4 tsp onion powder
pinch of garlic powder (I use about 1/4 teaspoon)

Pour into saucepan and cook over medium high heat stirring constantly until thickened (about 5 minutes). Remove from heat and stir in:

2 tbsp (30 ml) lemon juice

Put into covered container and chill.

NOTE: I didn't wait for it to chill before making the potato salad, but did for the coleslaw... Lasts about 2 weeks in the refrigerator. I love this recipe, it is very versatile - I use it to mix in with pasta for a creamy macaroni, add some pine nuts and bake 30 minutes. I also use it as a "sour cream" for baked potatoes - when it has been in the fridge for a few days, it firms up to the same consistency. I have used it for cabbage slaw too, with good results.

Soy Free. Gluten Free. Egg Free. Dairy Free. Adjust flavorings by adding more lemon or a touch of stevia powder.

Walnut Pie Crust

1 1/2 cups walnuts, ground to a fine meal

1 package stevia (NuNaturals)

2 Tbsp. olive oil (or Earth Balance or your other favorite "fat")

Mix ingredients until well blended. Press into a pie shell. Bake at 300 degrees for about 10 minutes (lightly browned). Cool and fill with your favorite creamy pie filling.

Lemon Balm Berry Ice Cream

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* - 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.

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.

Jo's Sabbath Rice

This recipe originally came from an online friend named Jo. She called it Jo's Sabbath Rice because it could be blended ahead of time and then cooked during church for potluck. It's truly delicious! When I make it, I don't stick to any rules, but add whatever I have on hand that I think would be good. I vary the types of nuts and seeds, add fresh herbs on hand, add chopped scallions, and sometimes add a chicken-style seasoning or broth for added flavor. This is a great recipe for holidays or for busy week-days at home.

Into a rice cooker place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook according to rice cooker directions.

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts or Walnuts
Unsalted Sunflower Seeds
Chopped Olives (Black or Green)
Finely chopped Mushrooms
Finely chopped small amount of colorful bell pepper (orange, yellow, red)
Green onions thinly sliced
Pumpkin seeds
Very small amount of chopped jalapeno pepper
salt
olive oil, drizzled and stirred into mixture

When rice is done, mix all the ingredients in and fluff with a fork. Garnish with parsley and red pepper rings. Serve from rice cooker if desired.

Other ingredient ideas: shredded carrots or cabbage. 

Once cooked, stir in chopped parsley or cilantro, tomatoes, or peeled and diced cucumber.

Elegant Chestnut Soup

Elegant Chestnut Soup
Makes 4 servings

3 cups water chestnuts, roasted and peeled
1/2 cup onion, finely chopped
2 1/4 cups water
1 tsp. tamari
1 dash nutmeg, optional
1 Tbsp. oil
1/4 cup celery, chopped
3/4 cup apple juice
1 vegetable bouillon cube, broth OR 1 tsp. chicken-style seasoning

To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut, make two cuts with a small, sharp knife from one end to the other, making an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20 - 25 minutes at 350 degrees F. until browned and the cuts peel back naturally from the heat. Test one chestnut to check is the "meat" is tender. When tender, remove from oven. Cool only slightly, then peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. 

Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat.

Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients.* Simmer everything on low to medium heat (do NOT boil) for about 15 - 20 minutes or until hot throughout and the flavors mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as garnish.

Keeps 4 - 6 days refrigerated.

Variations:  Double the vegetable broth and omit tamari if desired. Apple juice can be replaced with 1/2 cup applesauce and an additional 1/4 cup of water.

Broccoli and Pea Salad

2 cups broccoli, fresh, cut into small pieces (Cuisinart/curved blade)
2 cups frozen peas
2 - 3 stalks celery, diced fine (Cuisinart/squared blade)
1/2 cup almonds, chopped and roasted in skillet (or oven)
1 tsp. dill
1 tsp. sea salt
1/2 cup Vegenaise

Mix all ingredients together after preparing/chopping. Stir until mixed. Serve and enjoy! VERY yummy!

*Use more Vegenaise if you like more moisture.

Oat Burgers

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.

Belly Broom Breakfast Cookies

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 my family 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.

Nut Tina's Sandwich Spread

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.

Oatmeal-Nut Pie Crust

 

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.

Sweet Potato Salad

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.