Sunday, April 19, 2020

Quinoa Patties

    1 large onion, diced
    1/2 lb. fresh mushrooms, diced
    1/4 cup oil
    4 1/2 cups water
    1 tsp. garlic powder
    1/2 tsp. dried basil
    1/4 cup nutritional yeast
    1/2 tsp. salt
    1/3 cup wheat free soy sauce or Bragg's Aminos
    1/4 tsp. oregano
    1/2 tsp. thyme
    5 cups rolled quinoa flakes

    Mix all ingredients together well. Then fry or bake, turning to brown on both sides. Great served in sandwiches or in a casserole with gravy.

Quickie-in-a-Pinch Patties

    1 cup frozen green peas, thawed
    1 16 oz. can tomatoes

    2 Tbsp. soy sauce
    1 Tbsp. onion powder
    1/2 tsp. garlic powder
    1/4 tsp. salt
    1 1/2 tsp. Italian seasoning

    2 cups quick oats

    Place the following in a blender and whiz until smooth:

    1 cup frozen green peas, thawed
    1 16 oz. can tomatoes

    Pour above in a bowl and mix in:

    2 Tbsp. soy sauce
    1 Tbsp. onion powder
    1/2 tsp. garlic powder
    1/4 tsp. salt
    1 1/2 tsp. Italian seasoning

    Then mix in:

    2 cups quick oats

    Fry: in a barely oiled skillet. Use so little oil that you might have to re-oil your pan between each batch of patties (or use non-stick cooking spray). Fry over low heat, keeping the pan covered in ensure thorough cooking.

    These patties do fine when made ahead and frozen for later use.

    Serve: these patties by themselves or in a sandwich. They also go very well with spaghetti.

    Menu Idea: use the patties in a sandwich with soup and salad; OR serve with brown rice, cooked vegetables, and a delicious salad.

    Yield: 18 - 20 patties

Thursday, August 13, 2015

Walnut Cookies

2 cups walnuts, finely chopped
2 cups flour, whole wheat or pastry
pinch of salt
1/2 cup coconut oil
3/4 - 1 cup maple syrup
1 tsp. vanilla

Mix all ingredients together. Shape into small balls and flatten into cookies. Bake at 350 degrees F. for 10 - 12 minutes.

If desired, place thumbprint in each cookie before baking. Add a spot of jam in each indentation.

Wednesday, June 24, 2015

Chopped Thai Salad

1 can coconut milk
1/4 cup creamy peanut butter
1 tablespoon yellow curry powder
1 clove garlic
juice of a lime
1-2 teaspoons sriracha
1 teaspoon kosher salt (or to taste)
3 cups chopped kale
2 cups chopped Napa cabbage
1 red bell pepper, chopped
1 cup shredded carrots
1 cup chopped mango
1/2 cup chopped peanuts
1/2 cup chopped cilantro

Place all ingredients in a blender (coconut milk through salt) and blend on high speed until very smooth. Place dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set aside to cool. 
Place remaining ingredients into a large bowl, toss with dressing and serve immediately.

Thai Green Papaya Salad


5 tablespoons fresh lime juice
3 tablespoons (packed) palm sugar or golden brown sugar
2 tablespoons plus 2 teaspoons fish sauce (optional)
4 garlic cloves, minced
3 Chinese long beans, halved crosswise or 15 green beans
One 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded
10 large cherry tomatoes, halved
1 cup chopped fresh cilantro
2 green onions, very thinly sliced
1 fresh red Thai chili with seeds, thinly sliced
2 tablespoons coarsely chopped salted peanuts

Whisk first 5 ingredients in medium bowl. Set dressing aside. Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya, 2 green onions, chili, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve. to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chili, and green beans. Pour dressing over and toss. Sprinkle with chopped peanuts. Serve.

Saturday, May 16, 2015

Sauteed Zucchini and Yellow Squash with Mint

3 T. olive oil
2 garlic cloves, minced
1 onion, small, thinly sliced
2 zucchini (about 1 lb.), cut into 1/2-inch slices
1/8 t. red pepper, crushed
Coarse salt and freshly ground pepper (optional)
1/4 cup fresh mint leaves, cut into thin ribbons

Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring until translucent but not yet softened, about 2 minutes.

Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper (optional).

Transfer to a serving dish, sprinkle the mint on top, and serve immediately.

Grilled Summer Squash with Feta and Basil

2 zucchini, ends trimmed
2 yellow squash, ends trimmed
1 1/2 T. lemon juice, fresh
2 T. extra virgin olive oil
Salt and pepper, optional
1/2 cup feta cheese, crumbled OR extra-firm tofu, crumbled
1 T. basil, fresh, coarsely chopped

Preheat grill to high (about 450 degrees). Place squash on cutting board and make a diagonal cut about 1 1/2 inches from one end. Roll the squash a half turn and make another diagonal cut (in the same direction as the first cut) about 1 1/2 inches from the cut end of the squash. Repeat with the rolling and cutting until you reach the end of the squash. Continue with rest of squash. Place all in a medium bowl.

In a small bowl, mix together lemon juice and olive oil until combined. Season with salt and pepper (optional). Add half of the dressing to the bowl of squash, toss to combine, and set aside.

When the grill is ready, us a slotted spoon to place the squash on the grill. Cook the squash uncovered, turning occasionally, until charred in spots and crisp tender, about 7 - 8 minutes total.

Return the grilled squash to the medium bowl, add the remaining half of the dressing and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta (or crumbled tofu) and basil and stir to combine. Taste and season with more salt and pepper (optional) as needed.

Thursday, May 14, 2015

Coconut Lentil Soup

1 tbsp vegetable oil
I medium onion, chopped
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper, optional
2 tbsp ginger, minced
1 1/2 cups lentils, rinsed
4 cups vegetable broth or water
14 oz can of coconut milk
Juice of half a lemon

Delicious served with rice. Garnish with a cilantro or mint sprig.

To make, saute' onion and garlic until tender. Stir in cumin, coriander, cayenne, salt, ginger, and optional pepper. Cook for one minute more. Add the lentils, vegetable broth, and coconut milk. Bring to a boil. Reduce heat and simmer until lentils are soft (about 20 minutes). Remove from heat. Stir in lemon juice. Serve with rice and cilantro or mint.

Serves: 5

Wednesday, May 13, 2015

Tea Smoked Mushrooms

Tea Smoked Mushrooms
Serves 4

1/2 pound assorted mushrooms, washed and dried (include shiitake, chanterelle,
portobello, brown cremini, or garden variety white)
4 large cloves garlic, minced
Olive oil to coat the mushrooms
1 teaspoon reduced-sodium soy sauce
Freshly ground black pepper
3 to 5 chives or scallions greens, chopped
Whole wheat pasta or ramen noodles [or crostini, for serving]

Tea-smoking mixture:
1/2 cup dry rice
1/2 cup brown sugar
1/2 cup black tea leaves of your choice, such as Yunnan, Assam, Kenyan or
2 tablespoons whole black peppercorns, cracked
1 teaspoon whole coriander seeds
4 slices (about 1 ounce) fresh ginger root
4 cinnamon sticks
1 bay leaf
1 teaspoon whole cloves

1. Quarter or halve the mushrooms, depending on their size, into bite-sized
pieces and place in a bowl.  Toss lightly to coat with garlic, olive oil and
soy sauce.  Grind black pepper over them and mix lightly to distribute the pepper evenly.

2. Mix together all of the smoking mixture ingredients.  Line a wok with foil
and place the smoking mixture in a mound in the center of the foil.

3. Set a wire rack in the wok and place a tight-fitting lid on top of the wok.
Heat the wok until wisps of smoke appear when you briefly lift the lid.

4. Reduce the heat under the wok and quickly place the mushrooms on the rack in
the wok.  Replace cover.  Smoke for about 5 minutes.  Remove the mushrooms and
place in a bowl to let stand at room temperature.  Adjust seasoning as needed
with salt and pepper to taste.

5. Top cooked whole wheat pasta or ramen noodles [or toast rounds/crostini]
with the mushrooms and sprinkle the dish with chives or scallion greens. Serve immediately.

Tuesday, May 12, 2015

Shamrock Salad

In Ireland, a 'shamrock' salad is made with a mixture of fresh greens, such
as dulse, watercress, sorrel, burnet, or whatever grows in the garden. This
salad is flavored with garlic, another favorite Irish food that has been
known and eaten in Ireland since ancient times.

1 garlic clove, peeled and minced or crushed
1 to 2 tablespoons wine vinegar
1/2 teaspoon dry mustard
5 to 6 tablespoons olive oil
Freshly ground pepper
2 quarts mixed salad greens, washed, dried, torn into bite-size pieces, and chilled

In a salad bowl, combine the garlic, salt to taste, vinegar, and mustard.
Crush with a pestle or back of a spoon. Gradually add oil; season with
pepper. Blend with a whisk or fork. Add greens; toss to combine well. Serve
at once.

Vegetarian Chicken Salad with Green Fruit

Chicken Salad with Green Fruit

3 small cans of Soy Chick (to equal 3 lbs. of boneless, skinless chicken breasts)
1 cup heavy cream
2 cups honeydew melon balls (or chunks if you dare)
2 cups cucumber balls (leave green skin on)
2 cups green grapes-split
1 cup blanched sliced almonds
1 1/2 teaspoons black pepper, optional
1 teaspoon salt
Grated zest of 1 lemon
1/2 cup chopped fresh dill
1 cup mayonnaise
1 tablespoon lemon juice (blend with mayonnaise)

Preheat oven to 350 degrees F.

Arrange soy chicken in a single layer in a large baking pan. Spread evenly with the cream and bake until done to your taste, about 25 minutes.

Cool completely in the cream then remove the soy chicken and shred it into bite-size pieces. Combine with the rest of ingredients and toss to mix. Serve chilled.

Veggie Grilled Chicken Cobb Salad

Chicken or Soy Chick Version

Replace 1 1/4 boneless skinless chicken breast halves with equal amounts of Soy Chick or Soy Curls
3 tablespoons purchased balsamic vinaigrette or use recipe below


2 eggs
6 cups torn romaine lettuce
1 tomato, halved, sliced thin
1 avocado, pitted, peeled, and thinly sliced
1/2 cup of baby corn (about 8 from a 14 oz can, rinsed
1/4 cup baco bits
2 green onions, diagonally thinly sliced (about 1/4 cup)
1 1/3 oz (1/3 cup) crumbled blue cheese or feta cheese or crumbled extra-firm tofu
2/3 cup balsamic vinaigrette

1. Heat grill. Grill Soy Chicken or Soy Curls on grill. If using chicken, place chicken over med. heat.
Cook 15 to 20 min. or until chicken is no longer pink in center, turning and brushing with the 3 tablespoons of dressing. Remove chicken from grill, place on plate. Cover, cool at least 30 min.

2. Meanwhile, place eggs in small saucepan. Add enough water to
cover by 1 inch. Bring to a boil. Immediately remove from heat,
cover and let stand 15 min. Drain; rinse with cold water. Place eggs
in bowl of cool water and let stand 10 min.

3. To serve, cut chicken or chicken substitutes crosswise into 1/4 inch thick slices. Peel
eggs; cut into slices. Arrange lettuce on large serving platter or
individual plates or bowls. Arrange chicken, eggs, tomato, avocado,
corn, and bacon over greens. Sprinkle with onions and cheese. Serve
with 2/3 cup of dressing.

4 large servings

Balsamic Vinigrette

4 tablespoons balsamic vinegar
2 teaspoons of dijon mustard
1 to 2 teaspoons of honey or 1 packet stevia powder
1 teaspoon garlic, minced
4 tablespoons of olive oil
4 tablespoons of water
salt and pepper to taste

1. in blender, mix vinegar, mustard, honey, and garlic
2. drizzle in oil, while mixing
3. add water one tablespoon at a time, while mixing
4. add salt and pepper to your taste

Mango Strawberry Salad

2 cups strawberries
2 cups mango
1/4 cup walnuts, chopped
1/4 cup pinenuts
1 T. orange juice
1 T. lemon juice
1 package stevia

Toss all ingredients together in a medium-sized bowl.

Serves: 8.

Arugula, Blackberry & Nasturtium Salad

This paring of ripe berries, spicy ginger, peppery greens, and fresh flowers
is as close to sublime as food gets!

12-15 cups lightly packed arugula leaves or small spinach leaves
2 Tbls walnut or olive oil
2 Tbls raspberry vinegar
1 Tbls balsamic vinegar
1 Tbls honey
2 tsp Dijon mustard
1 cup fresh blackberries
2 Tbls finely slivered or minced crystallized ginger
Edible flowers, such as nasturtium

(Use only flowers you know are free of chemicals -- systemic or sprays --
keeping in mind that spray from fruit trees or lawns may drift onto flower

Pinch stems from arugula. Rinse leaves well then spin or pat dry and place
in a large bowl. Combine oil, raspberry and balsamic vinegars, honey, and
Dijon in a bowl and whisk until blended (or shake in a jar).  Just before
serving, drizzle dressing over greens and toss until leaves are coated.
Sprinkle with berries, ginger, and flowers and toss gently.

Here's a short list of edible flowers: nasturtium, pansy, rose, calendula,
Johnny Jump-Up, geranium, bachelor button, and the flowers of herb plants
such as rosemary, thyme, chive, borage, mint, sage, and

Cool Cucumber Veggie Chicken Salad

1 cup dried Soy Curls, rehydrated in 2 cups water and 2 T. Bill's Best Chicknish' to replace 2 - 10 ounce cans chicken chunks, drained
1/2 to 1 cup chopped pecans, toasted
1/2 cup chopped celery
1 11 ounce can mandarin oranges, drained
3/4 cup creamy cucumber dressing, drained

Rehydrate the Soy Curls and allow to sit in liquid for about 30 minutes. Pour off excess liquid. Saute in skillet with extra-virgin olive oil. Cool and then mix all ingredients together. Allow to chill in fridge. Garnish with fresh cucumber slices. Serve.

Apple Lettuce Salad

Apple Lettuce Salad

1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons vegetable or extra-virgin olive oil
4 1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
Dash of salt, pepper, cinnamon, and nutmeg
1 medium red apple
1 medium green apple
6 cups torn green leaf lettuce
6 cups torn red lettuce

In a large bowl, whisk first ten ingredients until blended.
Add apples, toss. Place lettuce over apples mixture (do not toss).
Refrigerate. Toss right before serving.

Yield 12 servings

Sharing My Favorite Recipes with You!

Health-Supportive Cooking

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

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*Recipes and photos copyright@LaTeaDah 2005 - 2012