Lemon Meringue Pie

   2 1/4 cups water
   1/3 cup frozen pineapple juice concentrate
   1/8 cup frozen orange juice concentrate
   5 Tbsp lemon juice
   1/3 cup honey (or sweetener of choice)
   1/3 cup plus 2 Tbsp cornstarch
   1 packet stevia (NuNaturals)


Measure all ingredients into blender and blend together. Cook over medium heat, stirring to avoid burning. Cover and let cool a bit before pouring into 8 inch pre-baked pie crust. A walnut crust works well for this pie.

Meringue

   2 Tbsp lemon juice
   1 cup water
   1 packet stevia (NuNatural)
   2 to 3 Tbsp gelatin, plain (Mary Jane's Farm sells a vegan version that works quite well)
   1 tsp lemon extract

Dissolve gelatin and stevia in 1 cup of boiling water.  Add other ingredients and pour into a dish to cool in refrigerator for a few
minutes. When mixture is the consistency of pudding, whip it for 5 minutes on high speed.

Let set for about 10 minutes to harden some more, then whip again for 5 minutes on high. This time it will be fluffy and will peak nicely.

NOTE: Use 2 tablespoons gelatin if making a day ahead, use 3 tablespoons if you are in a hurry and will eat immediately. And don't give up!

I used 3 tablespoons of gelatin ... and recommend that you only use two and not making it a day ahead. Three tablespoons was very stiff. This is an awesome recipe. Delightful flavor and liked by all. 

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.

Creamy Cashew Mayonnaise

My version of cashew mayonnaise. Also works like sour cream on potatoes or in soup. Tasty.

3 cups cashews, raw
¾ cup water
¾ cup lemon juice
1 package stevia (NuNaturals)
1 Tbsp. salt
1 Tbsp. onion powder
1 Tbsp. garlic, minced
¾ cup extra-virgin olive oil

Wash cashews completely. Place in a bowl and add water. Soak for 2 hours or overnight. Drain water and rinse. Place soaked cashews in blender (VitaMix).

Add water, lemon juice, stevia, salt, onion powder, and garlic. Blend. While blender is on, slowly add olive oil. Blend until creamy and smooth.

Pour into 2 - one-pint jars.

*I replaced 1 Tbsp. of the olive oil with sesame oil for added flavor. 

Tofu Scalloped Cabbage

Supper tonight. 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

Drain.

Saute:
2 onions, chopped
2 Tbsp. olive oil

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

Saute' mixture and stir over low heat until thick. Mix cabbage, saute'ed onions, flour, and salt together.

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 use garbanzo fava bean flour or soybean flour.

Simple Tofu Noodle & Bean Soup

1 onion, large, diced

3 - 4 stalks celery, sliced diagonally

olive oil 

Saute' until onion and celery are tender. Then add 1 gallon water and bring to a simmer. Add:

1 Tbsp. sea salt

1 Tbsp. onion powder

1 Tbsp. diced garlic

2 Tbsp. Bill's Best Chicknish'

1- 2 tsp. Bragg's Amino Acids

Then add:

2 cups Great Northern beans (or 1 15 oz. can)

1 package Tofu Shirataki noodles (drained and rinsed)

When heated through, dish into bowls and serve. Delicious with creamy cashew mayonnaise (sour cream) stirred in.

Seed Crackers

1 1/2 cups raw sunflower seeds, soaked overnight, drained
1 1/2 cups raw pumpin seeds, soaked overnight, drained
1/2 red onion
1 to 2 stalks celery

1/2 head of garlic cloves

1/2 green jalapeno, minus the seeds

1 1/2 Tbsp (4 1/2 tsp) fresh rosemary

1 red bell pepper (capsicum)

4 carrots

 a handful of parsley

Grind all ingredients in a meat grinder or Champion Juicer. Alternate the seeds with vegetables to help blend mixture. Add sea salt to taste. Mix well (use hands).

Drop by spoonfuls onto a baking stone and heat in a dehydrator until crisp on top. Turn and continue to dry until crisp and completely dry.

If you don't have a dehydrator, use an oven heated on low, turn off heat and dry crackers. Continue process (remove crackers; reheat oven; add crackers to dry; etc.).

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.

Grandmother's Healthy Caramel Corn

Grandmother's Healthy Caramel Corn

5 quarts popped corn (or more, up to 7 - 8 quarts)

1/2 cup peanut butter
1/2 tsp. salt
1 1/4 cups pure maple syrup

Bring the peanut butter, salt, and maple syrup to a boil. Boil for five minutes, stirring constantly.

Add:

1/2 tsp. vanilla
1/4 tsp. baking soda (optional)

Place the popped corn in a large container. Prepare the additional
ingredients. Stir liquid ingredients slowly into the popped corn,
stirring constantly. When well coated, place in baking pans (glass or
stoneware work best) that have been prepared with non-stick spray.
Bake for 3/4 of an hour at 250 degrees F. Stir every 15 minutes.

Remove from oven and serve. Delicious!!!!!

***Note: If the popcorn gets too "wet" it will shrink and become tough
during the baking process. Stir carefully and add liquid ingredients
to popped corn slowly.

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.

Veggie Meatballs in BBQ Sauce

Veggie Meatballs in BBQ Sauce - gluten free/vegan

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. 

Pinto Bean Hummus

Pinto Bean Hummus

1 can refried beans
1 tsp. garlic, crushed

¼ tsp black pepper
1/8 tsp ground mustard
½ tsp onion powder
2 tbsp lemon juice
¼ cup olive oil (plus more if needed)
salt to taste

Puree first six ingredients in a food processor. Once mixed, drizzle in olive oil in small amounts until hummus is smooth. Add salt to taste. Serve with fresh, raw veggies, pita chips, or crusty bread.

Delicious!

Refrigerator Dill Pickles

Refrigerator Dill Pickles

Combine in a 1-quart large-mouth jar
2 or 3 sprigs fresh dill or 1 teaspoon dried dillweed
1/2 medium onion, sliced
1 clove garlic
1/2 cup lemon juice
1 1/2 cups water
4 teaspoons salt

Fill jar with sliced cucumbers, pressed down.
Top with the remaining half onion,sliced.
Cover and refrigerate. These pickles will be ready to eat in 24 hours.

Oatmeal Patties

Oatmeal Patties

Blend the following:

1/2 cup cashew nuts
2 cups water

Combine with:

1 mdm onion chopped in blender
3 cups quick oats
1/2 cup walnuts
1 tsp salt
1 TBSP Bragg's Liquid Aminos
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp sage
1/4 tsp garlic powder
1/2 tsp onion powder

Blend nut milk and onion quarters until onions are minced. Mix all ingredients together. Let stan together for 15 minutes. Pan brown on srayed pan or bake in oven at 350 for 35-40 minutes turning halfway through.

Grain Free & Gluten Free Crepes

2 cups almond milk

6 - 8 eggs

1/4 tsp. salt

1 tsp. baking powder

2 Tbsp. olive oil

1/2 tsp. vanilla

1/2 - 3/4 cup raw almonds

Place in blender and mix until creamy. Heat skillet on medium high and then reduce heat to medium. Prepare skillet with baking spray or olive oil. Pour about 1/4 cup batter into skillet and smooth into pan. Cook until crepe is bubbly. Gently turn. 

Eat and enjoy! We had ours with blueberries.

Chickpea Soup

Chickpea Soup

1 bunch of kale or Swiss chard

3 Tbsp. olive oil

2 carrots, diced

1 onion, large, chopped

3 - 4 celery ribs, chopped

3 Tbsp. rosemary, fresh, chopped

2 - 3 garlic cloves, chopped plus 1 large clove garlic, halved

1 Fresno or red jalapeno chili pepper, chopped OR 1 tsp. crushed red pepper

Salt (and/or pepper)

4 cups vegetable broth

2 cans (15.5 oz) chickpeas, drained

1 can (28 oz.) whole tomatoes, crushed

In a food processor, pulse chard until finely chopped. Transfer to a bowl and rinse out the food processor.

Heat 3 Tbsp. olive oil in a soup pot. Add carrots, onion, celery, rosemary, chopped garlic, and chile. Season with salt (and/or pepper). Cover, reduce heat to medium and cook, stirring occasionally, until the vegetables are tender but not brown, 7 - 8 minutes.

Stir in the stock, chickpeas, and tomatoes. Then remove 1/2 of the soup mixture to a blender and whiz until a puree forms. Return to the soup pot and stir in the chard. Adjust seasonings. Simmer for about 5 minutes for flavors to meld.

Set out soup bowls. Prepare garnish. Garnish with choice of:

Crusty Italian or peasant bread

Flaky sea salt

Minced red or white onions

Grated Parmigiano-Reggiano cheese OR vegan white cheese (Daiya)

Preheat the broiler. Toast the bread under the broiler until charred, about 2 - 3 minutes per side. Rub the toasts with the halved garlic clove. Drizzle with olive oil and sprinkle with sea salt. Place 1 toast in each soup bowl and top with soup. Garnish with the raw onion and cheese. Drizzle with olive oil.

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.