3-Grain Crackers

1 1/2 cups flour (gluten-free blend or quinoa, millet, amaranth, etc.)
1 cup oats, blended into flour
1 1/2 cups fine cornmeal
1/2 tsp salt
1/3 cup walnuts
1/3 cup ground sesame seeds
1 1/2 cups water for cracker consistency


Place nuts and water in blender and mix until smooth and creamy. Place remaining ingredients into a bowl and form a well in the center. Pour the nut and water mixture into the well.


Roll dough onto a prepared cookie sheet. It should be thin. Prick with the tines of a fork.


Bake at 350 degrees F. for 10 minutes. Watch carefully so they don't overbrown!

For a non-gluten free version, use whole wheat or unbleached white flour.

Curried Pineapple and Dried Fig Salsa

1 cup dried whole figs, stemmed (about 6 ounces)
1 teaspoon curry powder
Pinch of crushed red pepper, or to taste
1 1/4 cups water, or as needed
1 3/4 cups diced fresh pineapple or 20-ounce can pineapple chunks in juice, not drained
3 tablespoons unsweetened coconut chips or shavings


Combine figs, curry powder, crushed red pepper and water in a medium saucepan. (If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.) Bring to a boil. Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness. Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan. When cool enough to handle, cut into quarters and transfer to a medium bowl.


Add pineapple to the liquid in the pan. Return to a simmer over medium heat and cook, stirring occasionally, until the liquid is reduced and the pineapple is well coated, about 5 minutes. Add the pineapple mixture to the figs; stir to combine.


Heat a small skillet over medium-low heat. Add coconut and toast, stirring, until golden, 3 to 5 minutes. Stir the coconut into the fruit. Serve the salsa warm, at room temperature or chilled.


Makes about 3 cups.

Crockpot Gingered Carrot Soup with Coconut Milk

Crockpot Gingered Carrot Soup with Coconut Milk

6 - 8 large carrots, chopped small or whizzed in blender for smoother consistency (add water)
2 onions, chopped small
2 tsp fresh ginger, minced
1 Tbsp. curry powder
5 - 6 cups water
2 - 3 Tbsp. chicken-style seasoning
  114 ounce can coconut milk
sea salt, to taste

Chop onions and place in crockpot with some olive oil.  Heat with lid on to tenderize.  Once they have turned transparent, add carrots.  Then add ginger, curry powder, water, chicken-style seasoning, and salt.  Cook in crockpot until well heated and flavors meld.  Simmer on low until ready to serve.  Add coconut milk and stir.  Enjoy!  Can be served hot or cold.  Divide recipe in half if desired.

*I keep fresh ginger in the freezer and grate off the desired amount when needed.  Place the rest of the ginger root back in the freezer for later use.

*Bill's Best Chicknish' is a great brand of chicken-style seasoning.

Almond Carob Truffles

1 cup almonds
1 cup dates
1/4 tsp. cinnamon
3 Tbsp. carob powder
3 Tbsp. water, warm
1 tsp. vanilla


Place almonds and dates in food processor and mix until ground.  Add cinnamon, carob powder, water, and vanilla.  Mix until well blended.


Fill mini-muffin tin with papers.  Using a small cookie scoop, measure out scoops of mixture.  With hands, roll into uniform balls and place in muffin papers.


Refrigerate to chill and ready to eat.


Really yummy!


*You may use chocolate instead of carob if you prefer, but carob has a 'sweeter' taste and it delicious in this recipe.


**The napkin ring in the picture was made with vintage jewelry bits and pieces and a simple napkin ring.  A fun project, to be sure!

Chunky Crockpot Apple Butter

1.  Wash and core apples.  Leave skins on (added fiber; you won't even notice later).  Cut into a fine dice.  Place in a large crockpot to full and overflowing (just so the lid will fit on).


2.  Add water to about 2/3 mark on crockpot.


3.  Place lid on crockpot and heat on 'high'.  Allow to simmer all day.  Then --- reduce heat to 'low' and continue cooking all night.  Be sure there is enough liquid in the crockpot so that the apples don't burn overnight (you shouldn't have to do this, but just be aware).


4.  In the morning, turn crockpot to 'high' again.  Stir well.  Apples will be soft and dark.  If desired, take a potato masher or a wire whip and break up any large pieces (stirring with a wooden spoon is usually good enough).


5.  Sweeten to taste with your favorite sweetener.  I love NuNaturals stevia (packets/powdered) mixed with a liquid sweetener like agave syrup or brown rice syrup.  You may use sugar to taste if you like.  Apple juice concentrate also makes a delicious sweetener for apple butter.


6.  Add your favorite 'pie' spices to taste.  I used about 1 tsp. cinnamon, 1 tsp. cardamom, 1/4 tsp. ginger, 1/4 tsp. allspice, and 1/4 tsp. nutmeg.  You may wish for more --- I kept on the conservative side.


7.  Continue cooking (with the lid off) until the apple butter is the consistency you desire.


8.  Serve, or can, or place in freezer containers as desired.


Most of all --- ENJOY!

*Pear butter is made the same way, although use a light touch with the spices so the delicate flavor of the pears shines through!

Crockpot Basmati Rice and Lentil Soup with Coconut Milk

2 cups lentils
1/2 cup basmati brown rice
1/4 cup wild rice
1/4 cup dehydrated tomatoes


Season to taste with:
sea salt
curry powder
garam masala
onion granules
onion salt
Vegetable seasoning (powdered; like Herbamare)


Place in crockpot with 7 - 8 cups of water.  Stir well.  Simmer on high heat until lentils are tender.  Reduce heat.  Add:


1 can coconut milk


Simmer on low until ready to serve.
Enoy!

Walnut-Date Truffles

Recently I was craving chocolate, but didn't want to cave in to the extra ingredients added to a candy bar.  I went in search of a recipe that would allow the natural goodness of pure cocoa and healthy ingredients to please the palette.  Here's what I found --- and it was well worth the effort.  Yummy, healthful, raw, and oh, so good!

Walnut-Date Tuffles


1/2 cup walnuts
1/2 cup Medjool dates
1/4 tsp. cinnamon
2 Tbsp. raw cacao powder
2 Tbsp. water

Place ingredients in a food processor and process until smooth.  Then, using a small cookie scoop, fill with dough to measure, then roll in hands to form a smooth ball.  Once round, gently roll in cacao powder.  Place into a mini cupcake or candy liner.  Chill until ready to serve.


Super delicious and enjoyed by all who came to visit!  Even better than "real" candy!

Chunky Summer Salad

1 - 2 c. corn
2 cans piquinto beans, not drained
1 bell pepper, red
4 green onions
4 peppers, golden pepperoni
1/2 c. tofu, firm, chunks
1/2 c. cherry tomatoes, wedges
cilantro, to taste

Put corn and beans in a large bowl and toss to coat corn with the juice of the beans. Chop the bell pepper and green onions into chunks.  Finely mince pepperoni peppers and add. Add tofu chunks, cherry tomato wedges, and chopped cilantro. Chill and allow flavors to blend for several hours before serving.

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.