Oat Cakes

Oat Cakes

1 cup water
1/3 cup olive oil
1 tsp. salt
1 Tbsp. liquid sweetener of choice*
4 cups oatmeal, gluten free


Stir water and oil together with a fork.  Add the remaining ingredients and blend.  Roll between waxed paper until 1/4" thick.  Place onto a cookie sheet.  Cut into diamonds or squares.  Prick each square or diamond with a fork.  Bake at 325 degrees until toasty and golden (12 - 18 minutes).


*Brown rice syrup, agave syrup, maple syrup, etc.  Stevia may be used as well.

Date Bran Muffins

These muffins are nuggets of nutrition!  Rice bran and rolled oats form the structure for these yummy breakfast treats, and they are enhanced by raw apple, dates, and and nuts.  They are power houses of energy for the day ahead!  Because they are unleavened, they are dense but perfectly delicious!

Date Bran Muffins

1 cup apple, grated, raw, packed
1/4 cup olive oil
3/4 cup rice bran
1/4 cup gluten free flour blend*
3/4 cup oats, rolled, gluten free
1/2 tsp. salt
1/2 cup dates, chopped
1/2 cup nuts, chopped

Combine all ingredients and let stand for a few minutes so that moisture is absorbed.  Form into small balls and place in an oiled muffin pan.  Fill until full and the tops are nicely rounded.

Bake at 375 degrees F. for 25 minutes.


*Gluten free flour blend of choice.

Apple Oatmeal Muffins

This vintage 1970's recipe uses fruits for sweetening and is filled with fiber.  Best when eaten hot out of the oven.  Enjoy!

Apple Oatmeal Muffins

1 cup apples, shredded finely
1 1/2 cups oats, rolled, gluten free
1/4 cup oil
1/2 tsp. salt
1/2 cup raisins*
1/4 cup nuts, chopped

Combine all ingredients.  Allow to stand until moisture is absorbed.  Then mix together firmly with a fork.  Spoon into prepared muffin tin, filling completely and rounding the tops.  


Bake at 375 degrees for 25 - 30 minutes.

Makes 12 - 16 small muffins.

*May substitute chopped dates for raisins.

Cornmeal Rice Muffins

This recipe is vintage 1970's when fluffy food wasn't considered fashionable.  These little muffins are more like nuggets of nutrition, delicious and yummy when served warm and with your favorite toppings.

Cornmeal Rice Muffins


1 cup brown rice, cooked
1 1/4 cup cornmeal
3/4 cup boiling water
1/4 cup oil
1/2 tsp. salt

Place brown rice in a bowl and mash with pastry blender.  Set aside.


Bring water to a boil.  Add oil and stir.  


Mix dry ingredients together and add all at once to the hot water.  Mix until all the moisture is absorbed.  Add the mashed brown rice and mix together.  


Fill ungreased muffin pans or place in mounds on ungreased cookie sheet.  


Bake at 400 degrees F. for 30 minutes or until browned.  


Makes 8 large muffins.


*For variety, add 2 Tbsp. soy flour for additional protein.

A Vibrant Easter Menu

 

Holidays are a great time to spend with family and friends, and Easter is no exception.  The colors of spring are expressed delightfully in flowers, textiles, and food.  The chill in the air is enhanced by a gentle breeze that sends it to every corner of home and garden.  Although chocolate bunnies and jelly beans speak of this holiday, so do fresh and vibrant vegetables.  They are the perfect centerpiece for an Easter menu.

M E N U

Romaine with Strawberries and Walnuts 

Raspberry Viniagrette

Steamed Carrot Wedges with Dill

Mashed Potatoes and Golden Gravy

Tofurky with Tamari Glaze & Roasted Vegetables

Brown Rice and Vegetable Patties in Savory Sauce

Whole Wheat Rolls

White Grape Juice

Orange Oolong Tea

Chocolate Cherry Dump Cake

Canary Iced Shortbread with Sprinkles

Happy Easter!

*Tofurkey and rolls not gluten-free*

Honey Fruit Balls

 

Honey Fruit Balls

1 Tbsp. coconut, dried, shredded

1 Tbsp. honey (or alternative liquid sweetener)

1 cup apricots, dried

1 cup peaches, dried

Wash, then steam dried fruits for about five minutes.  While still hot, place through a food grinder or chopper.  Stir in honey and coconut.  Mix until completely blended.  Form into small balls or roll into a log.  May be rolled in shredded coconut if desired.  Chill.  

Makes 24 candies

*Fruit roll can be sliced into small rounds after chilling.

Honey Nut Squares

 

Honey Nut Squares

3/4 cup honey (or alternative liquid sweetener)

1/4 cup dates, ground

3/4 cup raisins, ground

3 Tbsp. wheat germ*

1 cup nuts, ground

Heat honey.  Add ground fruits.  Stir in the wheat germ and nuts.  Spread into a pan and press down.  Cut into squares.

Makes 24 squares

*for a gluten-free version of this recipe, substitute brown rice bran for the wheat germ

Carob Carmels

 

Carob Carmels

1 cup coconut

1/2 cup carob powder

1 cup soymilk powder

1 tsp. vanilla

3/4 cup honey or alternative sweetener

2 Tbsp. Earth Balance margarine

1 tsp. orange rind, grated

1/8 tsp. salt

1 cup nuts, finely chopped

Mix all ingredients, except nuts, together in bowl.  Spread 1/2 cup of nuts in the bottom of a pan.  Add the carob mixture and spread over the nuts.  Press firmly.  Sprinkle the remaining nuts over the top.  Pat down.  Chill and cut into squares.  Wrap individually.

Makes:  24 carmels

Parisian Sweets

 

Parisian Sweets

1 cup raisins, seedless

1/2 cup figs

1 cup almonds

1/2 cup cherries, dried

1 cup dates, pitted

1 cup walnuts

1/2 cup confectioners' sugar*

Grind fruits and nuts together in food mill.  Mound mixture and then roll out on a flat surface to about 1/2 inch thickness.  Sprinkle with powdered sugar* (optional) and cut into squares.  

Makes 4 dozen

This recipe can be varied by the types of fruits added or taken away from the recipe.  Fruits that could be substituted are dried prunes, pears, peaches, citron, candied orange peel, etc.  If desired, fruit squares could be dipped in chocolate or carob.

Chewy Chewy Fruit Chews

 

Dried fruits make tasty after meal treats, or a delicious addition to a lunch box or tea tray.  Devoid of refined sugars, they also create a healthy and nutritious addition to a child's Easter basket.  And yes, it's alright if mom or dad take a nibble or two of these delightful candies as they are packing the basket!

Chewy Chewy Fruit Chews

1 cup figs, dried

1 cup apricots, dried

1 cup dates, pitted

1/2 cup cherries, dried

1 cup walnuts

1/2 cup coconut, shredded, unsweetened

1/8 tsp. salt

2 Tbsp. honey (or alternative liquid sweetener)

1/2 cup walnuts, chopped

Using a food mill, grind the dried fruits and 1 cup of walnuts together.  Add the coconut, salt, and honey.  Mix until well combined.  Shape into small, walnut-sized balls.  Then roll in the additional 1/2 cup of walnuts.  Chill until firm.  Then serve or store until ready to serve.

Makes:  4 dozen candies

Crunchy Fruit Balls

 

These delicious little fruit balls are filled with nutrients and fiber.  They are fresh and would make a wonderful and healthy addition to any Easter basket!  

Crunchy Fruit Balls

1 cup apricots, dried

1 cup coconut, shredded

3/4 cup walnuts, chopped

1 tsp. lemon rind, grated

1 tsp. lemon juice, fresh

1 Tbsp. orange juice concentrate

2 Tbsp. confectioners' sugar*

Steam the apricots for about 10 minutes.  Then, place in a food mill and mix with nuts and coconut.  Add the lemon and lemon juice, lemon rind, and 2 Tbsp. of the confectioners' sugar.  Form into small balls, then roll in shredded coconut to coat.  Allow fruit balls to dry for several hours on a tray or baking sheet before storing.  

Makes 36 small fruit balls (1 pound)

*May substitute stevia to sweeten (1 packet) and 2 Tbsp. soy milk powder.

Thumbprint Cookies with Jam

 

One of my favorite cookies over the years has been the sweet little cookie with a thumbprint in the middle that is filled with jam. Recently I decided to make them again, creating a vegan and gluten-free version.  I was very happy with the result.  This version has a tender, melt-in-your-mouth quality.  The jam centers add just enough sweetness to please the palette.  I hope you enjoy these tempting little delights!

Thumbprint Cookies with Jam

1 cup all-purpose gluten free flour*
1/2 cup cornstarch
1 tsp. rosemary, fresh snipped**
1/4 tsp. salt
3/4 cup Spectrum shortening
1/3 cup powdered sugar***
Few drops butter extract
Few drops almond extract
1/4 cup rhubarb-raspberry jam****
Powdered sugar

Combine gluten free flour, cornstarch, rosemary, salt, shortening, powdered sugar, and extracts in a bowl and mix until creamy and smooth.  Form dough into small balls (about 1 Tbsp. each) and place on baking sheet.  Use your thumb to create a small indentation in the dough.  Fill the indentation with your favorite fruit sweetened jam.  Bake at 350 degrees F. for 10 - 12 minutes.  Remove from oven and allow to cool on the pan.  Sprinkle with powdered sugar and enjoy.

*I used Bob's Red Mill brand.  If you want a wheat version, use all-purpose flour or whole wheat pastry flour.

**Use caution with fresh rosemary, as it is very favorable.  One family member compared the herb and cookie combo to 'gravy cookies'.  I think a citrus marmalade would have gone better with the rosemary than the rhubarb-raspberry jam did.  You can omit or replace the rosemary as desired.

***Florida Crystals makes a vegan brand of powdered sugar.  It does not go through the bone char process like most powdered sugars do.

****Use any flavor of jam you'd like!  I recommend using one that is sweetened with fruit juice.  Not only is this kind of jam better for you, but I think it is more flavorful.

This recipe creates a very tender and delicious cookie!  Enjoy!

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!