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* - (we 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.


ABSOLUTELY WONDERFUL!!!  [Margi]

Reeses Fudge

1 cup honey
2 cups peanut butter


Melt over low heat.  Then add:


2 cups carob chips (or chocolate chips)


Stir until melted.  Then add:


1 tsp. vanilla
1 cup walnuts, chopped


Stir mixture well, then place in an oiled pan.  Spread evenly.  When cooled and slightly hardened, cut into bite-sized squares.  Delicious! 

Two-Hearts Salad

 Artichoke hearts and hearts of palm combine in an elegant salad.


2 tablespoons fresh lemon juice
2 1/2 teaspoons Dijon mustard (may substitute)


1 large garlic clove, minced
6 tablespoons olive oil
1 14-ounce can hearts of palm, drained, sliced into rounds
1 14-ounce can artichoke hearts, drained, quartered


1 head butter lettuce
12 cherry tomatoes, halved


Combine lemon juice, mustard and garlic in medium bowl.  Gradually whisk in olive oil. Season dressing to taste with salt. Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.


Line 6 plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates. Garnish with tomatoes. Spoon remaining dressing over and serve.


Serves 6.

Jumbo Tofu-Spinach Pasta Shells

24 jumbo pasta shells (or 14 manicotti)**
2 - 10 oz. packages frozen, chopped, spinach
1/3 cup minced onion
2 tsp. vegan margarine
1 lb. soft tofu, mashed
1 tsp. egg replacer, powdered
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
4 cups meatless spaghetti sauce (jar or homemade)
1 cup shredded soy cheese


Cook shells in boiling water until almost tender. Drain. Cook spinach as directed on package; drain well. Cook onion in margarine until tender. In medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill each shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining sauce. Cover and bake at 350 degrees F. for 30 minutes or until hot and bubbly. Remove cover; top with soy cheese and continue baking until cheese is melted, about 5 minutes.


Note: homemade "melty cheese" can be substituted for the soy cheese.  

**This recipe can be made as a gluten free dish by substituting crepes (made from cornstarch or another gluten free flour) for the shells or manicotti.

Lima Bean and Tomato Casserole

My husband's family is especially fond of lima beans.  They are enjoyed both fresh and rehydrated from a dried state.  Casseroles, soups, and spreads made from lima beans were staples in the kitchen of my mother-in-law and her mother, Grandma Iva.

Lima Bean and Tomato Casserole

1 lb lima beans, dried
2 cups tomatoes
salt to taste
1/2 cup diced celery
2 sliced onions

Soak washed beans overnight.  Rinse and add fresh water.  Boil until tender or nearly done. Add remaining ingredients. Place in a casserole dish. Add more water if necessary. Bake at 325 degrees for 1 hour, covered.

This recipe is somewhat "plain".  Seasonings like Bill's Best Chicknish', garlic and/or onion powder, and Bragg's Liquid Aminos can be added to add depth and enhance flavor.

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.