Blender Waffles

 

Blender Waffles

1/4 cup dates, pitted

1/4 cup cashews

2 Tbsp. flax seeds

2 cups oats, gluten free if necessary

1 cup corn meal
1/2 cup Bob's Red Mill Gluten-free Mighty Tasty hot cereal
(you can substitute additional brown rice flour  for the Mighty Tasty cereal if desired)

1/2 cup brown rice flour

1 tsp. salt

5 cups water

Preheat waffle iron.  Be sure it is conditioned or brush with a teaspoon of olive oil so waffles wont' stick.

Add half the water to blender.  Then add dates, cashews, and flax seeds.  Blend on high until well mixed and nuts and seeds are ground.  Then, add oats, corn meal, Mighty Tasty cereal,  brown rice flour, and salt.  Add remainder of water and blend until very smooth.  If your blender is not large enough, mix in batches, then pour into a mixing bowl and stir batches together.

Fill waffle iron and close lid.  Bake about 6 minutes or until light goes off.  Be sure the waffle iron is preheated before every application so that waffles don't stick.

This makes a delicious, nutty waffle.  This is a variation of a waffle recipe that my friend, Barbara, from Wildflower Morning Recipes shared.  So, thank you Barbara for a great idea!  If you have any left-over waffles, they can be placed in a zip-lock bag and stored in the freezer until ready to use.  Place in toaster when ready to eat.

Butternut Squash Soup

 

Each summer, Grandpa grows an abundant crop of butternut squash which he generously shares with family, friends, and neighbors.  We enjoy it in its simplest form, baked or steamed.  But it's also delicious pureed, seasoned, and made according to recipe instructions in a variety of ways.  Yesterday I tried a new soup recipe that featured this delicious squash.  It was wonderful!  The seasonings were perfect!  It was great for supper, but would also make a delicious first course for a lovely afternoon tea.  I am sharing the recipe with you here:

Butternut Squash Soup

3 - 4 Tbsp. olive oil
2 butternut squash, peeled and cut into cubes (10 cups)
2 onions, diced
4 stalks celery, diced (may substitute carrots)
1 Tbsp. dried thyme
8 cups water*
1/4 cup Bill's Best Chicknish'*
salt to taste
Fresh ground nutmeg

In a large kettle, saute squash, onions, celery, and thyme in olive oil.  When soft (about 10 minutes) add 8 cups of water and Bill's Best Chicknish'.  Bring to a boil.  Reduce to medium heat and simmer for about 30 minutes.  When vegetables are tender, cool slightly.  Using a wand mixer, puree soup until smooth.  Salt to taste and sprinkle with nutmeg.  Stir and adjust seasonings to taste.

Garnish with parsley, chives, or thyme.  Enjoy!
*Instead of water and Bill's Best Chicknish, you can use a boxed vegetable or mushroom broth.

Nutty Rice Salad

 

Nutty Rice Salad

This salad is one that never turns out the same, simply because I always use seasonal ingredients or what I have on hand.  It's tasty and wholesome and oh, so good!  Here's the basic recipe and you can adapt it to suit your needs.

3 cups cooked brown rice

Add chopped raw vegetables such as:

2 peeled and diced zucchini (small)

1 diced sweet onion

1 diced green pepper

3 stalks celery

Add nuts and seeds such as:

1/2 cup chopped almonds

1/3 cup coursely ground sunflower seeds

1/4 cup sesame seeds

Add herbs such as:

1/4 cup chopped Italian parsley

Add dressing such as:

2 - 3 Tbsp. olive oil

1 lemon, juiced

Add seasonings such as:

salt

Italian seasoning

Bill's Best Chicknish'

garlic powder

onion powder

Mix, chill, and enjoy!

Other things you can add or substitute are:  carrots, red peppers, corn, kidney beans, garbanzo beans, cilantrao, pumpkin seeds, walnuts, pecans, etc. and etc.  You are only limited by your imagination!  Have fun!

Oatmeal-Nut Pie Crust

 

This is a wonderful pie crust and is especially good for cheesecake.  I prefer it over a graham cracker crust.  Walnuts = brain food.


Oatmeal-Nut Pie Crust


1 cup uncooked rolled oats (gluten free if necessary)
3 Tbsp. brown sugar
2/3 cup minced walnuts
1/3 cup margarine (or vegetable oil, scant)


Preheat oven to 350 degrees F.  Spread oats in large, shallow pan.  Bake 10 minutes to toast.  Toss with sugar, nuts and melted margarine. 


Press into pie pan.  Refrigerate while making filling.


Yummy!  Can be used this way for a pudding filling - or - filled and baked again as for cheesecake.

Pumpkin Butter

This delicious topping is perfect for toast, pancakes, or waffles. It is a great source of Vitamin A and the flavor is enhanced by the sweetness of apple cider and spices.

Pumpkin Butter

1 - 29 oz. can pumpkin puree
3/4 cup apple juice or cider
2 teaspoons ginger
1/2 teaspoon ground cloves
1 and 1/2 cups white sugar*
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg


Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 45 minutes or until thickened. Stir frequently.

Spoon hot pumpkin mixture into hot jars. Cover and refrigerate until used.

Makes five 8 oz jars.

*Natural sweeteners may be used such as: date sugar, agave syrup, Sucanat, etc.

(USDA does not recommend canning pumpkin butter)

Sweet Potato Salad

4 small sweet potatoes

1/4 cup Veganaise

1 Tbsp. mustard

4 stalks celery, chopped into 1/4" pieces

1 small red pepper, 1/4" dice

1 cup fresh pineapple, diced

2 green onions, chopped

sea salt to taste

1/2 cup chopped pecans, toasted

Chopped fresh chives

Preheat oven to 400 degrees F.  Wrap each sweet potato in foil and bake for 1 hour.  Remove from heat, unwrap, and allow to cool.  Then peel and cut into 3/4" pieces.

Using a large bowl, mix together Veganaise and mustard.  Add cooled sweet potatoes, celery, red pepper, pineapple, and green onions.  Season to taste with sea salt.  

Cover and refrigerate for one hour.  Then fold in pecans, sprinkle with chives, and serve.

*There are options to this recipe.  Today I microwaved the sweet potatoes instead of baking them.  It was fast and easy.  I didn't have fresh red pepper or pineapple, so I used canned paprika quarters that I chopped, and 1 can of diced pineapple.  Instead of green onions, I used finely chopped yellow onion.  And I substituted walnuts for pecans.  It turned out DELISH!  For garnish, I added sprinkles of vegan Baco-Bits and chives.

Acorn Squash Rings with Cranberries & Apples

1 acorn squash
1/4 cup olive oil
1/2 cup cranberries
1/4 cup brown sugar, packed
1/2 cup apple, finely diced
2 tsp. cornstarch
3 tsp. cold water

Cut squash into 1/4" rings with a sharp knife (do not peel).  Remove the seeds and discard them.  Place squash rings in a shallow casserole dish and set aside.

In a small saucepan, place olive oil, cranberries, and brown sugar. Cook, stirring constantly, until the skins have popped.  Stir in apple.

Mix cornstarch and cold water together until well mixed.  Pour cornstarch mixture into cranberry and apple mixture.  Then spoon a portion of this mixture into the center of each squash ring.

Place in 350 degree oven and bake until squash is tender (about 40 minutes).

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]