Thai-Style Cabbage Salad

1 tablespoon fresh lemon juice
1 teaspoon sweetener of choice
3/4 teaspoon salt
3 cups cabbage, finely shredded
1/2 small red onion, sliced very thin
1/3 cup carrot, grated
2 tablespoons fresh mint leaves, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon olive oil

Stir together the lemon juice, sweetener, and salt until solids are dissolved.  Add the cabbage, onion, carrot, mint, cilantro, and oil.  Toss the salad well.  Chill until ready to serve.

Serves 2.

Welcome Summer!

This is the month that summer officially starts! Stay tuned for recipes that represent the season! Happy June 1st!

Fuji Apple Streusel

With a large Fuji apple orchard next door, we have an abundance of Fuji's available each fall. Their natural 'water core' defines them as one of the best! Great flavor, great texture, and perfect sweetness when picked ripe off the tree. Here's a recipe that I've developed for a sweet and delicious vegan and gluten-free apple streusel.

Filling:

6 - 8 Fuji apples, peeled and sliced
1/3 - 1/2 cup sugar (or sweetener of choice)
2 Tbsp. cornstarch
1 Tbsp. lemon juice
2 tsp. cinnamon

Topping:

1 cup brown sugar
4 Tbsp. flour (gluten-free if necessary)
6 Tbsp. oil
2 tsp. ground cloves
1 Tbsp. cinnamon
1 cup walnuts, chopped

Peel and dice apples. Mix with sugar, lemon juice, cinnamon, and cornstarch. Place in a baking dish.

In another bowl, mix together brown sugar, gluten-free flour, oil, cloves, cinnamon, and walnuts. Then sprinkle over apple mixture and gently press into place.

Bake for 1 hour at 350 degrees F.

Perfect Pinto Beans

2 1/2 cups pinto beans, cleaned
2 tsp. salt
2 Tbsp. olive oil
5 cups water


Place ingredients in pressure cooker.  Bring to full steam and then turn down to medium-low.  Cook under pressure for 50 minutes.  Remove from heat and cool until the pressure is released.  Remove lid.  Adjust seasonings if necessary.  Enjoy!

My Favorite Emerald Green Dressing

*This is my all-time favorite dressing for salads and raw veggies!  The recipe is really 'too modern' for my 8th grade home ec class, but the pea salad on lettuce leaves that we learned to make in that class does remind me of emeralds!


1 cup water
1 cup cashews (rinsed)**
2 Tbsp. chives
1 tsp. garlic powder
1 Tbsp. Italian dressing
1/2 Tbsp. parsley (dried) or doubled fresh
3/4 cup pineapple juice concentrate
1 lemon, juiced
stevia, fructose, or maple syrup to taste


Blend all ingredients together in blender until smooth and creamy. Adjust seasonings to taste.


*I usually substitute cilantro (fresh coriander) for the parsley and add the entire bunch! I love cilantro and it makes such a beautiful green color and fresh flavor!


**Brazil nuts work fine as a substitute for cashews in this recipe.

Old-Fashioned Hoecakes

Old-Fashioned Hoecakes

1/2 cup cornmeal
1 1/4 cups soy milk
2 tsp. date sugar (or alternative sweetener)
1/2 tsp. salt

Heat 1 cup soy milk in a double boiler or microwave. In a bowl, mix cornmeal, salt, date sugar, and 1/2 cup cold soy milk.  Stir until smooth, then add to the boiling milk and cook for 10 minutes or until thick.  Drop by spoonful onto a prepared baking sheet.  Bake at 350 degrees F. for 12 - 15 minutes (until golden brown).  

Hoe cakes got their name because at one time they were made over an open fire and baked on the blade of a hoe.

Sesame Fingers

Sesame Fingers

1 1/2 cups sesame seeds, raw
1 1/2 cups coconut
2/3 cups raisins
1/2 cup almonds or pecans, chopped
1/2 cup honey (or alternative liquid sweetener)
1/4 cup peanut butter
1 tsp. orange rind
1/2 tsp. salt

Mix all ingredients together.  Pat mixture into a 9" x 13" baking pan.  Press down firmly.  Bake at 350 degrees F. for 30 minutes.  Line the edges with foil to prevent over browning.  Cool and cut into squares (1" x 2" rectangles).

Flourless Sesame Oat Waffles

Flourless Sesame Oat Waffles

1 cup sesame seeds, raw
1 1/2 cups oats, rolled, gluten free
1 cup cornmeal
1/2 cup coconut, unsweetened, fine
1 tsp. salt
3 1/2 cups water
2 Tbsp. olive oil

Place the sesame seeds in the blender with a small amount of the water and blend until smooth.  Add the remaining ingredients and enough water to make a good batter.  Bake in a hot waffle iron until completely baked (5 - 6 minutes).  

Serve with fruit and maple syrup for a delicious breakfast treat!

Peanut Butter Granola

Peanut Butter Granola

6 cups assorted flours and seeds*
1 1/2 tsp. salt
1/2 cup date sugar (or alternative)
1/2 cup water
1 tsp. vanilla
1/2 cup olive oil
1/2 cup peanut butter

Mix the flours and seeds in a large bowl.  Add the salt and date sugar.  In another container, whisk together the water, vanilla, oil, and peanut butter.  Combine all the ingredients and mix well.  Spread onto a large cookie sheet.  Bake at 300 degrees F. for 45 minutes.  Stir 2 or 3 times while baking.  Allow granola to cool in the oven.  Store in an airtight container.


Makes:  20 servings.


*Suggestions for flours and seeds are ~ gluten free oats, brown rice bran, coconut, sunflower seeds, sesame seeds, poppy seeds, flax seed, millet flour, quinoa flour, etc.

Fruit Toast

Fruit Toast

1 quart canned or frozen fruit
(apricots, peaches, berries, cherries, etc.)
2 Tbsp. cornstarch
Pinch of salt
Maple syrup to taste
1/4 cup water

Heat the fruit until it reaches a simmer.  Mix cornstarch and water in a small dish.  Stir into simmering fruit and continue stirring for three minutes (until fruit thickens and mixture becomes clear).  Serve hot over toast*, waffles, hot cereal, or granola.


*Gluten free if necessary

Hedgehogs

 Hedgehogs

2 cups walnuts, chopped
2 cups coconut, unsweetened
1 cup dates, chopped
1/2 cup oats, rolled, gluten free
1/2 cup honey (or alternative liquid sweetener)
1/4 cup water

Mix all ingredients.  Allow to stand for five minutes.  Then press into 1" x 2" logs.  Place on a prepared baking sheet at 350 degrees for 10 - 12 minutes.  Turn them once during baking process.  Do not overbake.

Makes:  24 - 30 logs.

Filbert Oat Waffles

 Filbert Oat Waffles

1/2 cup filberts, ground
2 cups water
2 tsp. olive oil (or ground cashews)
1/4 tsp. salt
1 1/2 cups oats, rolled, gluten free
2 Tbsp. date sugar (or alternative sweetener of choice)

Combine all ingredients.  Mix together until well blended.  Bake in a hot, prepared waffle iron for 7 - 8 minutes.

May substitute other nuts if desired.

Millet and Sesame Loaf

In vegetarian cooking, a loaf can be a loaf as in bread, or a loaf as in a casserole.  This recipe falls somewhere between the two.  This loaf is usually served for breakfast, and although good hot, it great served cold as well.  As it cools, it solidifies and congeals, making it easy to slice and toast in a toaster.  It also works well formed into patties and fried in sesame oil in a skillet.  This recipe creates a highly digestible, alkaline substitute for bread.


1 cup millet
1 cup sesame seed meal
5 cups water

Place the millet and sesame seed meal in a casserole dish.  Pour water over the top and stir.  Place in a 350 degree F. oven and bake until done (about 1 hour).


*Add salt for additional flavor if desired.  It can be made 'sweet' with the addition of dried fruits, cinnamon, nuts, and honey.  Or savory by the addition of fragrant herbs, nuts, and seeds.

Sunflower Oat Waffles

Sunflower Oat Waffles

1/2 cup sunflower seeds
2 cups water 
1 1/4 cups oats, rolled, gluten free
1/2 tsp. salt 
2 Tbsp. olive oil

Place all ingredients in a blender and whiz together until seeds are ground.  Prepare a waffle iron by heating and spraying with non-stick spray or a mixture of 1 Tbsp. olive oil and 1 Tbsp. soy lecithin.  Bake in waffle iron until light goes out (about five minutes).

Millet Breakfast Cereal

Millet Breakfast Cereal


1 cup millet, uncooked
1 quart water
1 tsp. salt
1 cup apples, unpeeled, cored
1 cup raisins
Milk alternative of choice


Place the millet in saucepan.  Add water and salt.  Bring to a boil, then cover and reduce heat.  Simmer for 45 minutes or until soft.  When cooked, remove from heat and stir in chopped apples and raisins.  Spoon into bowls and serve with your favorite milk alternative.  If desired, drizzle with maple syrup.


Serves:  4 - 6

Corn Chip Crackers

These are a very crispy cracker and go well with sandwiches and salads.

Corn Chip Crackers


2 cups cornmeal
1 1/2 tsp. salt
2 Tbsp. olive oil
1/4 cup gluten free flour blend*
1/2 cup water


Mix ingredients together well.  Roll onto an oiled cookie sheet to about 1/8" thick.  Cut into diamonds or squares.  Prick each with a fork.  


Bake at 350 degrees F. for 30 minutes or until golden.  

*GF flour blend of choice; you may substitute with wheat flour if desired.