Stovetop Granola

Stovetop Granola

This is my favorite granola recipe. I like it because it is made quickly in a skillet. I always add more seeds than the recipe calls for.

Stovetop Granola

3 cups oatmeal (old fashioned; not instant)
1/2 cup dried, shredded coconut, preferably unsweetened
1/2 tsp. cinnamon or coriander
1/4 cup oil (sunflower, coconut oil, olive oil, etc.)
1/3 cup maple syrup (or your favorite sweetener like honey or stevia)
2 tsp. vanilla
1/2 cup dried fruit of your choice (raisins, currants, cranberries, or
chopped apple, apricot, pear, pineapple, prune, etc. or combination;
may omit entirely)

Use a large, heavy skillet, at least 10 inches round, with high sides. (If you don't have a skillet this big, use a smaller one and prepare granola in two batches. Or use a wok, which works great!).

Into the cold skillet place the oatmeal, nuts, sesame seeds, coconut, and cinnamon. Mix well.

Blend the oil, syrup, and vanilla together in a cup. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend.

Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently, until the oats and nuts are crispy and browned. The sesame seeds will start to "pop" and the maple syrup will smell like burnt sugar --- be careful not to let the mixture burn.

Toasting will take no more than five to seven minutes. Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool.

NOTE: Some people don't like a crunchy or chewy granola. If you prefer a tender granola omit or reduce the amount of nuts and add seeds instead. Choose a combination from: sunflower seeds, flax seeds, sesame seeds, etc.

This recipe is very adaptable. If you don't have an item. . .leave it out or find a substitute. It'll still taste great! This is a yummy recipe and takes much less time than "oven" granola. If you use gluten free oats, this recipe is gluten free. If you don't mind a non-gluten free version, you can add 1/2 cup of wheat germ to the recipe.

Jo's Sabbath Rice

This recipe originally came from an online friend named Jo. She called it Jo's Sabbath Rice because it could be blended ahead of time and then cooked during church for potluck. It's truly delicious! When I make it, I don't stick to any rules, but add whatever I have on hand that I think would be good. I vary the types of nuts and seeds, add fresh herbs on hand, add chopped scallions, and sometimes add a chicken-style seasoning or broth for added flavor. This is a great recipe for holidays or for busy week-days at home.

Into a rice cooker place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook according to rice cooker directions.

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts or Walnuts
Unsalted Sunflower Seeds
Chopped Olives (Black or Green)
Finely chopped Mushrooms
Finely chopped small amount of colorful bell pepper (orange, yellow, red)
Green onions thinly sliced
Pumpkin seeds
Very small amount of chopped jalapeno pepper
salt
olive oil, drizzled and stirred into mixture

When rice is done, mix all the ingredients in and fluff with a fork. Garnish with parsley and red pepper rings. Serve from rice cooker if desired.

Other ingredient ideas: shredded carrots or cabbage. 

Once cooked, stir in chopped parsley or cilantro, tomatoes, or peeled and diced cucumber.

Tofu Walnut Burgers

Sometimes it is difficult to find a tasty gluten-free and vegan burger patty.  I'm always on the look-out for a great recipe in this category.  I think this recipe is a keeper.  We had these for lunch today and they were delicious!  The original recipe called for bread crumbs instead of the Rice Chex I used, and if you have gluten-free bread crumbs, they could be substituted.  You can also use your favorite gluten-free flour or egg replacer as a substitute for the gar/fava or soy flour if you'd like.  Enjoy!

Tofu Walnut Burgers

1/2 pound tofu, extra firm
1 cup oatmeal, uncooked (gluten free)
1 cup Rice Chex (gluten free)
1/3 cup gar/fava or soy flour
1 onion, chopped
1/2 cup walnuts, finely chopped
1 1/2 teaspoons Bill's Best Chicknish'
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon mineral salt
1 teaspoon sage
1 cup water, more if necessary

Rinse and drain tofu.  Crumble with hands into a bowl.  Add oatmeal, crushed Rice Chex, and gar/fava or soy flour.  Stir well, then add finely chopped onion, walnuts, and seasonings.  After well-blended, add water and stir gently.  Allow mixture to sit for a few minutes so water can absorb.  If mixture is dry, add a little more water so that a consistency suitable for molding into patties is obtained.  Be careful not to make the mixture too wet.  Form into burger patties and place on a baking stone and bake in a 350 degree oven until baked for twenty minutes, then turned and browned ten minutes more.  Or fry slowly in coconut or olive oil until patties are a golden brown.

This recipe can be made into meat balls as well.  Serve with gravy, pasta and sauce, or in a burger bun for a delicious sandwich.

Makes 16 burgers (or 24 small patties).

Whole Wheat Bread for Bread Machine

This is my 'all-time" favorite wheat bread recipe.  Delicious!


2 1/2 tsp. fast rise yeast

3 cups whole wheat flour (milled from hard white wheat)*
1/3 cup gluten flour (or up to 1/2 cup)
2 rounded tsp. tofu milk powder**
3 Tbsp. olive oil
3 Tbsp. maple syrup
1 1/4 cups warm water
1 tsp. salt
1/8 tsp. ascorbic acid***


Place all ingredients in automatic bread machine and bake according to manufacturer's directions.

If desired, this recipe works well for bread kneaded by hand as well.


*pre-ground whole wheat purchased from a supermarket works well too; may use all unbleached or a combination of whole wheat and unbleached white flours if desired.


**may omit and use a milk alternative instead of warm water listed later in the recipe


***if you don't have ascorbic acid on hand, try crushing and grinding a vitamin C tablet


If using bread machine: wheat flour will have different moisture contents from batch to batch. Use the amount given in the recipe. Add more flour or liquid as needed. The dough should be soft, but just start to pull away from the edge of the container while kneeding. If it doesn't pull away, add flour. If it doesn't stick to the sides much, add a tsp. of water at a time until desired consistency is achieved.

Whole Wheat Pita Loaves

1 package active dry yeast
1 cup lukewarm water
1 Tbsp. sugar
1 1/2 cups enriched all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp. salt

Dissolve yeast in warm water. Add sugar and the all-purpose flour; mix well. Gradually add whole wheat flour and salt. Mix flour in well until the dough pulls away from the bowl. Place dough on lightly floured surface and knead about 2 - 3 minutes. Divide dough into 8 balls; cover and let rest for 10 minutes. Preheat oven to 450 degrees F. Flatten each ball and roll into a 5-inch round circle. (Be careful to avoid creases in dough or it will not separate after baking. Also,the rounds should not rise before baking --- if they do, flatten them bagain). Arrange on lightly greased baking sheets and place on top oven shelf. Bake 8 - 10 minutes. To serve, split one side open to form a pocket and fill with all types of salad or cut each in two and stuff each half with filling.

Makes 8 pitas.

Oat Burgers

7 c. water boiling
2 c. cold water
1 c. walnuts chopped or ground coarse
1 c. sunflower seeds
1 T. sweet basil
1 T. Italian seasoning flakes
1/4 t. oregano powder
9 c. oatmeal, (regular oats, not cooked)
1 c. Braggs Aminos or soy sauce
1/4 c. nutritional yeast

Add seasonings to boiling water. Put onions and sunflower seeds intoblender with the 2 cups cold water. Blend. Add the blended ingredients to the boiling water along with the nuts and oatmeal. Always add the oatmeal last. Remove from heat and let set until its cool enough to work with. Use a jar ring and make patties on a cookie sheet that has been sprayed with cooking oil. Bake in 350 oven until brown, turning once (usually 1/2 hour).

*If you prefer, patties can be fried in a non-stick pan with a little bit of olive oil instead of baking.

*Use gluten-free oats if necessary.

Belly Broom Breakfast Cookies

When I grew up, cookies were something you ate for dessert.  Or maybe for a snack, but mother always said we shouldn't eat between meals.  Then I met my husband.  I was so surprised to discover that his family ate cookies for breakfast!  Ever since, breakfast cookies have been a hit with me!  While our children were growing up, I discovered it was a great way to fill them with lots of nutrition.  All under the guise of "cookie".

My mother-in-law would fill her breakfast cookies with nuts, coconut, seeds, raisins, dates, and grains.  She was a great baker, so her cookies were never dry or boring.  They were moist, flavorful, and tasty.  But, most of her cookie recipes were ones she baked "by feel" and she didn't write down the recipe.

Recently I felt the need to figure out how to make a breakfast [lunch, snack, dinner, midnight snack] cookies that were gluten-free, sugar-free, low in cholesterol, highly nutritious, AND tasty!  Fortunately my family is willing to try all my experiments in the kitchen.

Each batch has been a little different than the one before.  Suggestions along the way were welcome.  Little by little a recipe was developed that we liked.

They are not elegant, but breakfast cookies shouldn't be elegant!  Breakfast cookies should be hardy, crammed with nutrition, and tasty!  There's nothing delicate about a breakfast cookie!

They are delicious right out of the oven, but when stored in a covered container [like this one] they become even better!  They become more flavorful and moist as time goes on.  We've named these cookies "Belly Broom Cookies" --- a name our kids give to any yummy, fiber-filled breakfast cookies --- thus named because they keep the colon working efficiently!  Here's the recipe --- which I hope you enjoy:

Belly Broom Breakfast Cookies

1 cup ground flax seeds
1 1/4 cup gluten free oats
1 cup gluten free flour blend (like Bob's Red Mill)
4 packets NuNaturals stevia (any brand, but that's my favorite)
1/2 teaspoon Real Salt
1 Tbsp. baking powder (generous)
1 1/2 tsp. cinnamon
2/3 cup almond milk (or your choice)
1/2 cup olive oil (or grapeseed oil)
1 Tbsp. vanilla
2 cups dates, divided in 1/2

1 cup water

1/2 cup unsweetened coconut, optional
1/2 cup walnuts, optional
1/2 cup raisins, optional

Mix try ingredients together. Form a well in the center of the bowl and set aside.

In a saucepan, mix 1 cup pitted dates with 1 cup of water. Bring to a simmer and cook until dates soften.

Mix cooked date mixture and liquid ingredients together. Then, pour all at once into well in dry ingredients. Stir until mixed.

Add additional dates (1 cup, chopped) and other ingredients of choice (raisins, coconut, walnuts, etc.).

Place on a baking sheet using cookie scoop. Bake for 12 minutes at 350 degrees or until done.

These are dense but good. Store in a sealed container and they soften up to be even better the next day.

*The flour option you choose will very how the cookies turn out, but all are good.  Choose from oat flour, quinoa flour, sweet rice flour, brown rice flour, all-purpose flour, whole wheat pastry flour, etc.

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.

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.

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.

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!

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.

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.

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.

Oat Cakes

Oat Cakes

1 cup water
1/3 cup olive oil
1 tsp. salt
1 Tbsp. liquid sweetener of choice*
4 cups oatmeal, gluten free


Stir water and oil together with a fork.  Add the remaining ingredients and blend.  Roll between waxed paper until 1/4" thick.  Place onto a cookie sheet.  Cut into diamonds or squares.  Prick each square or diamond with a fork.  Bake at 325 degrees until toasty and golden (12 - 18 minutes).


*Brown rice syrup, agave syrup, maple syrup, etc.  Stevia may be used as well.