Melty Cheese

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

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!

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

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

 

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

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

 

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

 

 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

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

 

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

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

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

 

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

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

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 Soup

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. Add bean and tomato mixture to the spaghetti. Add fresh parsley and stir in gently. Adjust seasonings as needed. Cover and allow to sit for 2 - 3 minutes before serving.