Banana Bread Lunch Box

Hi Everyone... here's some yummy, wholesome banana bread that will keep you full 'til supper. Happy Fall!! 

Banana Bread

¾ cup sugar
⅓ cup oil
1 cup water, warm
3 small bananas, broken
1 tablespoon vanilla
¼ cup flax seed
2 ½ cups whole wheat flour
3 teaspoons baking powder
½ teaspoon salt
½ cup Pecans, chopped


1. Preheat oven to 325.

2. Blend in blender: sugar, oil, water, vanilla, bananas, and water. Add to dry ingredients and stir well. Pour into a well greased 9 inch loaf pan.

3. Bake until knife comes out clean, about 2 hours. Cool for five minutes, then remove and cool on a wire rack.

A Blizzard is Coming ... after such a long absence

When my little sister was about 2, my mom loaded up a car-full of kids and took us to school. We were living in Indiana at the time and the weather was starting to turn (kind of like now...). On the trip to school, my mom mentioned that it was actually looking like a blizzard, so of course, we were excited!

When Mom pulled into the driveway back at home, little Marion, who'd been sitting quietly, expectantly, in her carseat, burst into tears. She was devastated because they hadn't stopped for the blizzard she'd been promised!

Well, apparently some of you have also been crying because I've been naughtily absent for such a very long time. Apologies!! Getting adjusted to working night shift has been - painful. :-)  But God is holding me up and I'm beginning to be able to function again a little. Thank you so very much for your patience.

Here is a family favorite - great for the holidays that are coming up. I make it once every couple of years because, as you will see, it's pleasantly intense!! ENJOY!


Blizzard Pie

1 carob cookie crust
8 ounces Cool Whip
8 ounces Tofutti cream cheese
2 cups candy or fruit, crushed or chopped

This delicious pie is wonderful served cold or exceptional served frozen.
Mix Cool Whip and cream cheese with a mixer or food processor until smooth. Stir in crushed candy or fruit. Spoon into pie crust and smooth it into a puffy, fluffy look, with peaks and ridges.


Butterfinger - Mix in 1 cup crushed "Chic-o-sticks" and 3/4 cups of carob chips. (You can melt, spread, cool and break the carob chips for a more authentic feel.)


Carob Cookie Crust

25 vanilla wafers
3 tablespoons smart balance light, melted
1 tablespoon turbinado sugar
1 tablespoon Roma powder
3 tablespoons carob powder

1. Process all together until smooth and press into an 8" pie pan.
2. Freeze and use as is or bake for 10 minutes at 400.

Ratatouille Replay - Because I Can Only Assume Your Garden's as full as Everyone's but Mine ;-)

Ratatouille Replay - Because I Can Only Assume Your Garden's as full as Everyone's but Mine ;-)  There's nothing more wonderful than fresh garden veggies - and enough to share. When everything comes ripe at once, Ratatouille is the way to go!

Ratatouille

1 small eggplant, sliced
1 large tomato, sliced
1 large zucchini , sliced
1 large onion, sliced
2 medium yellow squash, sliced
⅓ cup soy cheese, shredded (I used "Daiya," my favorite!)
1 teaspoon salt
2 tablespoons oil

1. Preheat oven to 400 and oil a 9x13" casserole dish well on the bottom and sides with 2 tablespoons oil.

2. Layer veggies in order listed, standing part way up, making as many rows as fit nicely, until all are gone. If you have extra of one veggie or another, cut these into small pieces and sprinkle them in the "blank spots" in the pan.

3. Sprinkle salt and then "cheese" evenly over the top of the veggies and then bake until top begins to turn golden brown, about 40 minutes.

Low Fat Peanut Butter Muffins

All my guys have all been gone for Mike's short summer break to visit their Grandma and Grandpa and adorable cousins in Indiana. Their two beautiful cousins are just older and just younger than my youngest and they enjoy every moment together! Grandma and Grandpa live out in the country, and the girls' daddy has a huge, amazing garden and greenhouse of all organic food. I'm a bit jealous, but thrilled that they got to spend this time together!

Here's a great "send off" food if you have people you're packing up and out the door - who can resist a yummy muffin? And these are whole grain, low fat, delicious, filling, and just good for you!



Low Fat Peanut Butter Muffins


2 cups whole wheat flour
½ cup pb2
½ cup sugar
3 teaspoons baking powder
⅓ teaspoons salt
⅔ cup carob chips
2 tablespoons oil
2 teaspoons vanilla extract
1 ⅔ - 2 cups water
 
1. Preheat oven to 350.

2. In a large mixing bowl, mix all dry ingredients thoroughly.

3. Mix wet ingredients and pour over dry ingredients, stirring just enough to mix. Do not over-stir.

4. Spray a 12 cup muffin tin with nonstick cooking spray and fill each cup almost to the top with muffin batter.

5. Bake until inserted toothpick comes out clean (unless you poke it through a chip, which will pull up on the toothpick whether or not the muffin is done!), 23-3- minutes.

NotesPB2 is a powdered peanut butter that is low in fat and still full of flavor. It is just pressed peanuts, a pinch of sugar and a pinch of salt. You can find it and carob powder at your local health food store or online.

Carob is not chocolate. It is it's own flavor that is similar to chocolate, carmel, or vanilla (unfruity but unique and delicious). Carob can be used in the place of chocolate in many recipes and is good for you in moderation. It's also safe for your dog. :-)

Peachy Summer Goodness (Without the Cholesterol)

Working nights leaves me less time to cook creatively, but sometimes you still just have to incorporate summer goodness into your menu! We visited a farmer's market where there was some delicious-looking fresh home made peach ice cream - for $2 per tiny cup. Uh, yeah... so this was my healthier, cheaper version. Of course the boys loved it and so did I! I like it better than almost any dairy peach ice cream I've had!



Peachy Summer Ice Cream


¾ cups Better than milk powder
½ cup cashews, raw
⅓ cup sugar
½ vanilla Bean
1 ½ water
4 ripe peaches

1. In a blender, blend all but 2 of the peaches until mixture is extremely smooth. This could take 3-4 minutes or longer, depending on the power of your blender.

2. Chop the remaining peaches and blend in briefly, making sure to "leave chunks."

3. Prepare in your ice cream maker according to manufacturer recommendations.

Better than Milk powder is a delicious (but expensive) product. It really makes this dessert! You could use any powdered milk product (short of baby formula - yuck!), whether it be soy or something else you can find. I'm sure regular powdered milk would work as well.

You could use 2 teaspoons of vanilla extract in place of the vanilla bean, but make sure you use an alcohol-free type, as it can interfere with proper freezing.

If you re-freeze immediately, this does a "hard-scoop" quite well. If it sets out and is allowed to melt, it crystalizes more harshly than dairy ice cream.

Personal Pot Pies from your Freezer!

Many times have looked longingly at the sales paper pot pies that go on sale for a great price and look to be brimming with warm goodness on those pictures! The vegetarian ones are delicious, but very hard to find, full of fat and often cholesterol, made with white flour (which I try to play down in favor of the nutritional goodness of whole grains), and are SOOO expensive - perhaps $3-$4 per tiny pie. I make yummy pot pies for the family, but would love to have them ready for the boys to pull out for them for when I'm sleeping after a long night's work.

Many times, too, I've brought home neat "tv dinner" type foods that are bake in paper, and wondered how I could safely repeat this. So I've experimented

and come up with something that you can do at your own risk.

Also, I've had folks request a tender whole grain pie crust. The key to the tenderness of this might be it's thinness, but it's much lower in fat than the more tender recipes I have, and it's delicious for salty or sweet pies.

Personal Pot Pies (for now and later)

1 cup water
1 large onion, chopped
1 pound frozen mixed vegetables
1 cup mushrooms, chopped
3 cups milk gravy
2 tablespoons chicken style Seasoning
3 tablespoons imitation bacon bits
½ salt salt, or to taste
1 recipe pie crust (see below)
non-stick cooking spray

Directions
1. In a large pot, boil onions and mushrooms, covered, in one cup of water until onions soften and begin to turn clearish, 3-5 minutes. Add vegetables and cook all on medium heat for about 3-5 more minutes.

2. Stir in gravy, chicken style seasoning, "back bits" and salt and heat through. Remove from heat.

3. Divide pie crust dough into 6 even balls. Divide each of these into 2 balls about 1/3 and 2/3 in size. Roll these into very thin circles (6 small six large), or (the easiest way) press them on a tortilla griddle.

4. *At your own risk*
You'll need 6 20 ounce "heavy duty" paper bowls.
Spray paper plates with non-stick cooking spray and press the larger circles into the bowl.

5. Spoon in a heaping cup of the vegetable-gravy mixture, and wet the top, inside edge of the bottom pie crust with a bit of water. Lay the smaller crusts over the "pie" and press the two crusts together, either with your fingers or a fork. Poke 2 or 3 times in the top with a fork to release steam as the pie cooks.

6. At this point you can wrap the pies you will not eat now in plastic cling wrap and then in foil. Freeze these for later use.

7. To bake, preheat oven to 350.
Unwrap completely if necessary and set bowls on a cookie sheet, not touching each other.
If baking from warm or thawed, bake for 15-18 minutes, or until edges are golden.
If baking from frozen, bake for 20-25 minutes, or until edges are golden.


DISCLAIMER:
Paper bowls are NOT rated as oven-safe. If you are more comfortable doing this in a aluminum or glass dish, please do. I have purchased and used many dishes that come in paper plates. These are cheap and seem ideal for storing in the freezer for minute-man use. I experimented carefully with this method and it has turned out beautifully for me. Your results may vary, and I'm not responsible for excessive flames. ;-) ***At your own risk!!***


Pot Pie, Etc. Crust

3 cup whole wheat flour
⅓ cup white flour
1 ½ teaspoon salt
⅔ cup oil
½ cup cold water

Directions
1. Mix all but water very thoroughly.

2. Mix in water and work with hands until smooth.

Surprising Cantaloupe Frost - Aaaaahhh!

Why, why are you still wasting all those cantaloupe seeds?? This odd spin on sweet summer cantaloupe is one of the most delicious, refreshing summer treats around our place. We usually save the seeds from two cantaloupes to have enough to satisfy us all... It takes a cheesecloth or loose weave fabric bag to make, so be prepared. Did I say - SO YUMMY!

Cantaloupe Frost

1 cantaloupe
1 - 1 ½ cup water
2 cups ice
3 tablespoons sugar

1. Remove the seeds and "goop" from the cantaloupe and put them in a blender. Blend with the 1 or 1 1/2 cup of water until very, very smooth.

2. Squeeze this liquid through a cheese cloth and discard the seed residue. Add 3 T of sugar and stir well.

3. Add the sugar and ice and blend tip smooth, 1 to 2 minutes.

Orange Sunshine Cake

So this isn't as a healthy as some, but way healthier than anything like it! :-) Consider it a birthday cake worth indulging in once a year. ;-)

Orange Sunshine Cake was invented to celebrate the birthday of one of the sunniest parts of my life!

Orange Sunshine Cake

1 orange cake box
3 tablespoons light colored Chia seeds
⅓ cup oil
1 ½ cups water
1 large cool whip
1 can orange juice concentrate
1 ½ cups white chips

1. Stir Chia seeds into water and microwave for 2-3 minutes, stirring halfway through.

2. Mix Chia gel, oil and cake mix and bake in three small pans until a fork comes out clean (times according to package mix).

3. Melt white chips in a microwave and stir in with 1/2 of the Cool Whip until smooth and chill in refrigerator until room temperature.

4. Mix white chip mixture, remaining Cool Whip, and orange juice concentrate until all are well blended.

5. Ice each layer of the cake, then all around and on top. Yum!

Stroganoff Stew

Ok, I know it's still summer, but I've been too busy to intentionally cook for the season. Sometimes you just create with what you have on hand. Hopefully this will satisfy your tummy (as it is unapologetically yummy!)... if it seems too hot out for stew, spoon it over toast and that should help. Enjoy!!

Stroganoff Stew

12 cups water
2 cups Textured Vegetable Protein
1 ½ cup hot water
¾ cup cashews
¼ cup cornstarch
2 teaspoons onion powder
1 tablespoon beef style seasoning
½ teaspoon garlic
2 tablespoons yeast flakes
3 teaspoon salt, or to taste
1 pound curly noodles
8 ounces mushrooms, sliced

1. Stir textured vegetable protein (TVP) granules or chunks into 1 1/2 cups hot water and set aside.

2. In a large pot, bring water to boil and set aside 1-2 cups of this hot water. Add noodles and mushrooms to the large pot of hot water and stir.

3. Pour 1-2 cups of the hot water into a blender and blend with cashews and herbs, and salt (blend all but TVP, noodles and mushrooms). Blend until very smooth, 2-3 minutes on high.

4. When noodles soften (5-6 minutes for white noodles or 10 minutes for whole wheat), combine all and cook, stirring often, until mixture begins to thicken, 3-5 minutes.

(*This is delicious over crisp toast, as well.*)

Low Fat & FAST Veggie Taco Meat

This vegetarian taco meat is low fat, cholesterol free, super quick to make, cheap, and your kids won't know the difference (neither will your spouse if you don't tell)!!! "TVP" is textured vegetable protein, and can purchase in different sizes and flavors at a health food store or online. It's very cheap and is a staple for hunger prevention in foreign aid programs.

Here's one place to get it (though I've seen it cheaper - and it's dry so VERY light, so you get a lot when you reconstitute it): http://www.nuts.com/cookingbaking/beans/soybeans/soy-protein.html?gclid=CLvllZOlgLgCFcJj7AodcH8A5Q

Veggie Taco Meat

3 cups TVP (brown ground type)
4 cups hot water
2 teaspoons onion powder
1 ½ teaspoons paprika
½ teaspoon garlic powder
1 teaspoons cumin
⅛ teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons oil, for frying

1. Stir all but oil together in a large bowl and then allow to set for at least 15 minutes.

2. In a large skillet, heat oil on medium heat and add "taco meat" evenly.

3. When mixture begins to brown on the bottom, 2-4 minutes, stir well. Stir occasionally, browning to desired darkness.

Summer Goodness! - Green Tomato Cream Soup

Summer is full of goodness! I really dislike the heat, but I can put up with a little roasty-toastiness in exchange for the most amazing foods all year. I love all summer fruits - berries, melons, stone fruits - I'm sure I could happily live on them alone. I love fresh garden tomatoes, garden herbs (fresh mint tea and rosemary bread!), green beans, zucchini bread, fried squash - and... GREEN TOMATOES. I love green tomatoes. Often I just dip slices in a little plain flour and then pan fry them (and salt lightly) on a hot griddle. They're faster, easier, and healthier than the breaded, deep fried kind, and I like them just as well! I'll try to post some of those this summer.  But for now, here's another neat thing to do with summer's green goodness:

Green Tomato Cream Soup

1 Green tomato, chopped
2 cups cabbage, chopped
1 zucchini, chopped
1 small onion, chopped
1 small jalapeno, chopped
2 tablespoons oil
2 tablespoons margarine
1 teaspoon salt
1 tablespoon chicken style Seasoning
¼ cup cashews
4 cups of water

1. Sauté all veggies in margarine and 2 cups of water until soft, about 10 minutes.
2. Blend cashews in 1 to 2 cups of hot water until very smooth, about three minutes.

3. Combine all and blend until very smooth, then bring to a boil. Lower heat and cook for another five minutes.

Rosemary Pesto Toast

This is a delicious new recipe is from Mike's special birthday meal today! His favorite herb (without competition) is rosemary, and this pesto is wonderful.
 
Rosemary Pesto Toast

½ cup soy mozzarella cheese
What half cup extra virgin olive oil
¼ cup fresh rosemary, stems removed
¼ teaspoon salt
5-10 pieces whole grain bread, depending on the size

1. Preheat oven to 400.

2. Blend all (but bread) in a blender until smooth.

3. Spread mixture on bread and place on a cookie sheet and toast for 7-10 minutes.

Indian Peas

We had the most delicious potluck in a long time - Indian food! These peas were a little more neutral (not spicy hot :-), so they went over pretty well. Here's the recipe - easy and fast.

Indian Peas

3 tablespoons oil
1 cup chopped green onions
1 cup slivered almonds
¼ cup soy sauce or Braggs liquid amino's
½ teaspoon ginger powder
1 lb. frozen peas
½ cup chopped cilantro

1. Fry onions and almonds in oil until onions soften.

2. Combine all but cilantro and cook down on medium heat until peas soften, about 3-5 minutes, stirring frequently.

3. Stir in cilantro and serve!

Light and Delicious for Summer - Tofu Lettuce Wraps!

Here is a light and delicious summer lunch. It's even great to "take-along" to work... Thank you Jill Hudson and Ruby Jackson for this refreshing, filling treat!


Tofu Lettuce Wraps

2 ½ c. Extra firm tofu, water packed
½ c or more Burger Crumbles, Morning Star Farms
1 T Chicken style seasoning
1-2 t. EVOO (olive oil)
3 Green onions, minced
2 T toasted sesame oil
2 T honey
½ c. onion, chopped
2 T light soy sauce
dash cayenne pepper, optional
2 garlic cloves, minced
FOR WRAPPING:
Either iceburg or Romaine lettuce leaves
PEANUT SAUCE:
1 can coconut milk
¾ c. peanut butter, (crunchy adds texture)
1-2 T fresh lemon juice
½ t. salt
⅓ c. sucanot or brown sugar, or to taste
⅛ t. red curry paste, optional

1. Saute onion, green onion, garlic, tofu cubes (chopped in 1/4 inch pieces), and burger in olive oil till browned. Add remaining ingredients and cook 4-5 minutes longer. Remove from head and allow to cool before filling the lettuce leaves.

Top with Peanut Sauce

2. Peanut Sauce:

Heat coconut milk in a kettle on low until it simmers. Then add peanut butter, sucanot, salt and curry paste. Simmer on low until sauce is well blended and begins to thicken.

Watercress Salad? Delicious!

Watercress is hard to find - so much so that many of you may have never tasted it or even heard of it. It is delicious! It's spicy and oddly radish-y, so needs to be tamed down with a good dressing. It's also finicky, but so very worth taking the time to care for it properly (Look at the nutritional information below). I was so excited to find mine in a local spring last week as it's so hard to find in a grocery store!!

Watercress Salad

4 slices whole grain bread, chopped or ground into crumbs
3-4 tablespoon oil
¼ cup lemon juice
¼ cup oil
2 tablespoons yellow mustard
2 teaspoons honey
1 teaspoon salt
½ sweet onion, slivered
4 cups watercress, chopped just before assembling
8 ounces mushrooms , sliced very thin

1. Fry bread crumbs on medium heat, stirring occasionally, until brown, about 3-5 minutes. Remove to glass plate to cool.

2. Mix lemon juice, 1/4 cup oil, mustard, honey and salt with a fork until well blended and set this dressing aside.

3. Prepare veggies as indicated, saving watercress til last… soak in ice water briefly if wilted, then chop and dry just before combining all and serving! Combine all.

*Use dressing to taste!

Look here to access nutrition information:
 http://www.nutrition-and-you.com/watercress.html

Creamed Beets - Don't Be Scared! ;-)

I realize that few foods illicit a stronger response than beets. It's one of those foods that most people either love or hate, but that, without question, generate much enthusiasm! (Sounds like some people I know...) Perhaps that's because they "taste like dirt" (thanks, Marion Peppers!). I actually like beets, so I am on a mission to contribute recipes that loosen people up a bit on this topic. After all, they're so good for you, and how can anything pink be bad?

One more comment on this recipe: It passed the potluck test. If you can take BEETS to potluck and they are consumed (emptied!) - THEY WIN (hands down).

Creamed Beets

2 cans Beets, chopped
1 large sweet onion, chopped
2 tablespoons oil
1 teaspoon salt, or to taste
⅓ cup cashews

1. Saute onion in the oil until onions soften completely or even brown slightly.

2. Drain beets into a blender. Blend cashews into this purple-red liquid until very smooth. (It may help make it smoother if you blend for 2 or 3 minutes with about half of the liquid first.)

3. Combine all in a pot and bring to a boil. "Cook down" a bit, to blend flavors, about 3-5 minutes.

Almond Gravy Plus

We usually like our gravy over biscuits, but it's also delicious over mashed potatoes, gluten "steaks," cooked brown rice (a family favorite), and... cantaloupe!! I made a large amount of this and used the rest with cooked frozen mixed vegetables and chopped potatoes and some chopped Boca Chicken patties in a store-bought pie crust for a delicious pot pie. :-)

Almond Gravy Plus*

½ cup Almonds, slivered
1 cup unbleached flour
2 teaspoons salt
6 cups water
½ cup scrambled tofu, "Sausage" Crumbles, TVP, etc., or your favorite breakfast protein!

1. Blend almonds in 2 cups of the (hot) water until very smooth. Add remaining water, flour and salt and blend.

2. Bring mixture to a boil and then lower heat to medium, stirring frequently. Add your favorite breakfast veggie meat in (1/2 - 1 cup) and heat through.

3. Enjoy over biscuits, or as my Papa loves, over cantaloupe! :-)

*I call it gravy plus because you can add whatever veggie meat or tofu you like. It's quite versatile.

Carob Bars - You Asked For It!

Here is a yummy variation on a recipe I got from a friend, Linda F. The addition of the paraffin (which is how they do the chocolate covered bananas or my old favorite, Dairy Queen butterscotch dipped cones!) makes it stay firmer. This can be purchased in the canning section of your favorite grocery store.

Carob Bars

1 cup carob powder
⅓ cup powdered sugar
1 ⅓ cup coconut oil
2 tablespoons vanilla
2 tablespoons Roma
3 tablespoons paraffin, shaved into curls
 
This recipe works great for coating things like ice cream sandwiches or nuts for trail mix, but works best when you first make it. Carob tends to not remelt very nicely.

1. Blend dry ingredients until very smooth.

2. Melt coconut oil and paraffin wax on the stovetop. When it's liquid, remove from heat and stir in remaining ingredients.

3. Cover a cookie sheet with wax paper or parchment paper and spread mixture smoothly over it.

4. Allow to cool and harden (freezing to speed this process is fine). Break into chunks and use as you would candy bars (s'mores, chips in cookies, etc.).

No Bake Granola Bars - Yum!

My apologies for being gone for so long!! Thank you for your patience. I am now officially a nurse... waiting (im)patiently to take my state boards to officially be an "RN." I'm actually really looking forward to the test. Graduation was great - so many people came to support me for my graduation and/or pinning and many other sent blessings on facebook, or phone calls or cards. So thankful!


I've been interviewing at several hospitals in the area and am praying for 1. them to hurry up and not be so slow moving (lol) and 2. that we will have wisdom to choose the best job for my career and my family. Such fun times! :-)

Tomorrow we are going to camp meeting in TN for the day and I am looking forward to it. I tried to make a special and delicious meal and one thing I wanted was a new granola bar recipe. These definitely fit the bill of what I was craving. I just love it when I "score" with all 4 "boys" and me!

No Bake Granola Bars

2 cups rolled oats
1 cup crisp rice cereal
½ cup raisins
½ cup slivered almonds
⅓ cup shredded coconut
⅓ cup peanut butter
½ cup sugar
¼ cup honey
1 tablespoon vanilla
¾ cup carob chips, I used chunks (my own homemade - so much cheaper!)

1. Line a 9 inch square baking pan with wax paper.

2. Mix oats and crisp rice cereal, raisins, almonds, carob chunks and coconut together in a large bowl.

3. Boil peanut butter, honey, sugar and vanilla together, stirring constantly, for 2-3 minutes.

4. Mix all together thoroughly and press tightly into the 9 inch baking pan. Allow to cool completely and use the wax paper to pop bars out onto a cutting surface. Cut into 12 bars and enjoy!

Thai Ramen: Dedicated to Wes

Coconut Thai Ramen

1 tablespoons oil
1 small sweet onion, julienned
2 ounces pimientos
½ cup diced "chicken"
½ can coconut milk
1 ½ teaspoons salt
2 tablespoons sugar
¼ teaspoon ginger
¼ teaspoon garlic powder
⅛-¼ teaspoon cayenne
2 roma tomatoes, chopped
5-6 cups water
3 packages ramen, noodles only

Servings/Yield: 6 servings

1. In a 4 quart pot, heat oil and fry onions until they brown on the edges. Stir in pimientos, veggie chicken and spices and cook for about 2 minutes.

2. Add water and bring to a boil.

3. Add remaining ingredients and cook, boiling, until noodles soften, 2-3 minutes.

Quick Potluck Cake

Can it get any easier? Thank you for your patience with my posting "lull." Just 10 days until graduation (!!!), and this recipe is in honor of all who need to throw something together in 5 minutes to take to "that event." Not as healthy as some, but not too bad, and SOOO easy. :-)

Potluck Cake

2 pounds Strawberries, chopped
1 box strawberry cake mix
16 ounces strawberry soda

1. Preheat oven to 350 and spray a casserole dish with nonstick cooking spray.

2. Spread chopped strawberries over the bottom of the pan.

3. Mix cake mix and soda pop and spoon over the strawberries.

4. Bake until top edges are golden brown, 25-35 minutes.

Creamy Red Pepper Curry - One More Very Favorite

Here is another one of Mike's creations. You may notice that he tends to cook a little more complicated than I do, but it is so worth investing in these spices and herbs to get this meal. If you have none of them, it could be pretty expensive, so you might want to bum a few you're missing from a friend. But once you taste this, you'll probably get your own anyway... Don't say I didn't warn you!

This also takes awhile to make, 30-45 minutes, but it can and should be made ahead. As with most Indian food, the longer it sets, the better it gets!

Creamy Red Pepper Curry

3 tablespoons coconut oil
2 onions, chopped

3 cloves garlic, minced
1" ginger, minced
2 dried red hot pepper, halved
1 teaspoon cumin powder
1 ½ teaspoon corriander, ground
¾ teaspoon cardomom
⅛ teaspoon paprika
1 teaspoon saffron, opt
1 ½ teaspoons garam masala
⅛ teaspoon cinnamon
1 teaspoon parsley
¼ teaspoon salt
1/8 - ½ teaspoon chili powder
3 Roma tomatoes, chopped
2 red bell peppers, chopped
1 cup cashews, raw
10 almonds
¾ cup coconut milk, about 1/2 can
3 ½ cups water
2 1/4 teaspoons salt

1. Chop onions, garlic, ginger and set aside. Heat coconut oil on high heat and then put in the veggies you just chopped, along with the red hot peppers. Stir, and then occasionally, browning, but not blackening.

2. As soon as onions begin to cook, measure out spices and sprinkle over, continuing to stir until veggies are browned and all is fragrant.

3. When they are almost done, add tomatoes and heat through. Remove from heat, then blend in a blender.

4. Chop red peppers into 1/2 inch to 1" pieces and boil, covered in 1 cup of water until soft.

5. Blend nuts, coconut milk and 1 cup of the water until very smooth. Then add the remaining 2 1/2 cups water and blend.

6. Combine all and simmer for at least 10 minutes, but the longer the better. This works great in the crockpot, but only for a few hours, and not overnight.

My New Favorite - Celery Soup

Sometimes you just need comfort food, don't you? I don't know why, but this is my current favorite... I can't wait to get to the store and get more celery! Great thing is, you can even use the center, the leaves, etc. of the celery, so it's a great way to use up the not-so-great parts that normally go in the trash in most families. This stuff is easy and delicious - the entire family loved it, and that is rare, as they (we) all have such different tastes!

It's good to have, too, because there are many recipes that call for cream of celery soup and this is so much healthier than Campbell's. If you want to make it concentrate (as a can of soup would be), Use only 1-2 cups water in place of the 4 cups you'd blend in with the cashews.

Cream of Celery Soup

2 ½ cups celery, chopped fine
4 cups water
2 tablespoons chicken-style seasoning
4 cups water
1 teaspoon salt
½ cup cashews, raw
¼ cup cornstarch

1. Cook celery, water and chicken-style seasoning on a low boil until much of the water is gone, about 15 minutes.

2. In a blender, blend cashews and remaining water until very smooth, about 2 minutes.

3. Combine all, bring to a boil, stirring, and cook for about 2 more minutes.

HoneyBaked Wham

Gourmet-ly Amazing! Warning - this food is complex, so not as much a kid favorite. But Hubby and my sister loved it!

HoneyBaked Wham

1 pound Wham*
½ cup honey
½ cup orange juice concentrate
2 tablespoons mustard

1. Preheat oven to 350.

2. Mix honey, orange juice, mustard with a fork.

3. Slice Wham and pour glaze in, over and around slices to marinade. Allow to set in this in the refrigerator overnight (as little as an hour or so, and as long as a couple of days is fine).

4. Spray a 9 x 13" casserole dish and in this, layer Wham in two lines and pour any extra of the sauce over the top.

5. Bake for 20-30 minutes.

*Wham is a Worthington food product. You can get it at a health food store or online. I'm not into "fake meat" because I need or miss meat... I've never eaten it, and don't care to. But there are some recipes that look so completely amazing that I'm thankful there are "veggie" versions of meat to substitute in!

Delicious Blueberry Muffins

One more favorite. We took these mouth-watering, crumbly topped muffins as a portable breakfast for a day out and they were filling and sustaining, and so very good!


Blueberry Muffins


2 ½ cups white whole wheat flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons white chia seeds, or flax seeds
⅓ cup oil
1 tablespoon vanilla
2 cups water
¼ cup sugar
⅓ cup white whole wheat flour
¼ cup Smart Balance
2 cups blueberries, fresh or frozen

Servings/Yield: 12 servings | 12 muffins

1. Preheat oven to 350 and spray muffin tins with nonstick vegetable oil spray.

2. Mix flour, 1/2 cup sugar, baking powder, salt and chia seeds.

3. Mix in oil, vanilla and water. Don't stir excessively, but mix powdery parts in.

4. Stir in blueberries and then spoon into muffin tins, nearly full.

5. Mix 1/4 cup sugar, 1/3 cup flour and 1/4 cup "butter" thoroughly and then sprinkle over muffins.

Corn Beef - NO COMMENTS :-)

Okay, I realize that corn beef, like liver, conjures up very mixed emotions in many people. If your mother forced you to eat this cow-ish looking stuff when you were a child, apologies from me in advance. Just remember that "it's good for you," and "Mommy knows best." Uh, never mind, I'm putting up this veggie version because: 1. It's fast and easy, 2. It brings back good childhood memories of learning to cook, and 3. My kids like it. So here it is!

Corn Beef

4 cups Sausage crumbles
1 cans corn
1 onion, chopped
3 tablespoons oil

1. Fry onions in oil until soft.

2. Combine all and cook on medium heat until heated through and moisture is gone, about 10 minutes.

Serve over rice.


Here is a recipe for sausage crumbles that you can use and that I use now. We always used "Redi-Burger,"** a canned product from the health food store, growing up (one can). I have seen it made with other beef-like substitutes, so this is just a very versatile recipe.


Sausage Crumbles
12 ounces tofu
½ teaspoon garlic
1 tablespoon onion powder
2 tablespoons beef style seasoning
½ cup yeast flakes
1 tablespoon sage
2 tablespoons oil
2 tablespoons soy sauce
1 cup water
1 cup oats
1 ½ cup vital gluten flour
½ teaspoon Italian seasoning

Servings/Yield: 24

1. Blend tofu, garlic, onion powder, beef seasoning, yeast flakes, sage, oil, soy sauce and water until smooth. Then blend oats in briefly.

2. Mix all together very quickly and roll into a large, greased sheet of industrial strength foil. Roll like a Tootsie Roll and use 2-3 layers of foil, because it will explode!

3. Bake at 300 for 100-110 minutes, turning roll every half hour or so.
4. Chill in refrigerator and store in ziploc bags for later use.

** http://stores.wholesome-essential.com/Detail.bok?no=120

Upside Down Coffee Cake

This makes a huge, delicious batch!!

Upside Down Coffee Cake
¾ cup brown sugar
¼ cup Smart Balance light
1 can pineapple , or a quarter of a fresh one, sliced
2 ½ cups almond milk
2 tablespoons chia seeds, or flax seed
¾ cup smart balance light
1 cup sugar
3 cups white whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
¾ cup smart balance light
1 cup unbleached flour
½ cup brown sugar
½ cup slivered almonds

1. Preheat oven to 350.

2. Sprinkle 3/4 cup brown sugar over the bottom of a 9 x 13" casserole dish, then melt 1/4 up Smart Balance Light and pour over this. Lay pineapple slices over the bottom of the pan in one layer.

3. Warm almond milk and blend with chia seeds in a blender for a few moments.

4. Mix white whole wheat flour, baking powder, salt and sugar well, then stir milk and chia seed mixture into this. Spoon into casserole dish over the pineapples and spread lightly.

5. Melt 3/4 cup Smart Balance Light and mix in with unbleached flour, brown sugar and almonds. This makes a sort of crust, or you can do this with cooler "butter" rather than melted and crumble over for a strudel look.

6. Bake until edges are golden brown, 40-45 minutes

Mike's New Favorite - Stuffed Shells

This dish takes a little more time than many of my dishes - it'll take a half hour or so to make, but it's worth the investment and great for company as it makes so much. This is a cater-worthy food - meant for a restaurant somewhere!

 Stuffed Shells

1 pound whole wheat shells, pasta
¾ cup TVP (Textured Vegetable Protein)
2 tablespoons chicken-style seasoning
1 cup water
¾ cup cashews
½ cup oats
2 tablespoons onion powder
teaspoon garlic powder
1 teaspoon salt
¼ cup nutrional yeast flakes
2 cups water
12 ounces silken, extra firm tofu, crumbled
3 tablespoons Italian seasoning
2 cup vegan cheese
64 ounces spaghetti sauce
2 cups water

Servings/Yield: 12 servings

1. Preheat oven to 350.

2. Boil noodles for 6 minutes, rinse with cold water, drain, and spread out on a flat surface.

3. Mix TVP and chicken-style seasoning with 1 cup of hot water and set aside.

4. In a blender, blend cashews, oat, onion powder and garlic powder, nutritional yeast flakes and salt with about a cup of the (2 cups) of water until very smooth, about 2 minutes. Add remainder of 2 cups of water and blend again.

5. Crumble tofu mixture into this by hand, stir in. This will create a wet cottage-cheesy texture.

6. Pour a couple of cups of spaghetti sauce over the bottom of 2 - 9 x 13" pans, enough to cover.

7. Mix TVP and water mixture into the cashew cream and stir in Italian seasoning. Spoon this into the shells, not heaping and place each into the pans, in one layer.

8. Mix the remaining water with the remaining sauce and pour evenly over the shells.

9. Sprinkle the veggie cheese over the top and bake for 30-40 minutes.

You could replace TVP and the 1 cup water, chicken-style seasoning with 1 1/2 cups of ground veggie meat - maybe a chicken if you can't find the TVP, but TVP is SO much cheaper and easy, too!

Raspberry Pie and RNs

Done with all my tests! I have 148 clinical hours and a little easy test called "state boards" (:-) before I can sign my name, Melanie Troxell, RN!! And I'm home. The Lord worked it out so I can be with my men again, and I'm so very, very thankful to have spent my first weekend at home with my favorite people. Thanks for all your prayers!



Here is a delicious pie that I'm sure you'll enjoy! It has no added sugar, but it's a sweet rush, anyway, so diabetics beware - and everyone else, Don't eat it all yourself. ;-)


Raspberry Pie

1 recipe whole wheat pie crust
1 pound raspberries, frozen
6 ounces apple juice concentrate
⅓ cup cornstarch
 
1. Preheat oven to 350.

2. Roll out pie dough into two circles and place one in an 8 or 9 inch pie crust.

3. Mix apple juice and cornstarch until smooth. Add berries and boil until the liquid begins to thicken and darken in color. Pour this into pie crust, cover with other crust and press edges together.

4. Trim off excess crust and bake for about 30 minutes or until crust edges turn a golden brown and top looks dry-ish.

Yummy Apple Muffins

These get an A+ from Erin, the daughter of the lady I've been staying with. They are full of sweet, gooey wonder! Please try. :-)

Apple Muffins



1 ⅓ cups white whole wheat flour
⅓ cup sucanot or brown sugar
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons flax seed
¼ cup pecans, chopped
⅓ cup raisins
1 small apple , shredded
1 ⅓ cups water


1. Preheat oven to 350 and spray well a medium sized 6 muffin tin with nonstick cooking spray. Make sure and spray the insides and tops of the pan.

2. Mix all but water and apples well.

3. Mix in apples and water and spoon mixture in equal amounts into muffin tins.


4. Bake for 30-35 minutes and then cool for 5 minutes before removing onto a surface to cool.

Two Minute Take Along Lunch

This is SO easy! This is a quick throw-it-together dish for work, picnics or life in a hurry!

Coconut Pigeon Peas

1 can pigeon peas (gondules)
1 cup brown rice, dry
½ cup coconut milk
1 ½ cups water
2 tablespoons chicken-style seasoning
1 onion, chopped

Mix all, cover, and bring to a boil. Turn down to medium-low heat and cook for 20-30 minutes.

OR

Place all in a covered casserole dish and cover. Put in oven and bring to 500 degrees. After twenty minutes, turn it off and DO NOT open the oven. In 3-4 hours it's hot, ready to eat and perfect!

Family Favorite Barbecued Tofu

I really don't know the original source for this amazing dish, but it is an extreme crowd pleaser, I can assure you! It's easy, filling and delicious, and has been a family favorite since I discovered it in college. AMAZING. Try it and let me know what you think!


Barbecued Tofu

1 pound extra firm tofu, frozen and thawed
¼ cup water
2 tablespoons peanut butter
1 tablespoon soy sauce
½ teaspoon garlic, minced
½ cup barbecue sauce, or to taste

1. Preheat oven to 350.

2. Gently squeeze excess water out of tofu and cut into 1/2" strips. Lay these on an oiled cookie sheet in one layer.

3. Mix water, peanut butter, soy sauce and garlic and pour even over tofu strips, squishing in with your hand.

4. Bake for 15 minutes, then turn and bake for another 10. Pour your favorite barbecue sauce over this and bake for another 10 minutes.

Jill's Favorite - Rice Stuffed Poblanos

Here is a very different spin on stuffed peppers, and it's the new favorite of the dear lady I've been staying with! So here they are (in her honor):

Rice Stuffed Poblano Peppers

⅓ cup TVP
3 cups water, warm
1 cup rice, pre-cooked
½ onion, chopped
1 tablespoon chicken style seasoning
½ teaspoon salt
½ cup Mozarella Cheese
4 poblano peppers

1. Cut tops off of peppers and remove seeds and fibrous white inside. Steam in a steamer or double boiler for about 5 minutes.

2. Preheat oven to 425.

3. Place TVP in 1 cup of the water to soak.

4. Saute onions with chicken seasoning in a bit of the water until they soften. Add in TVP and rice and heat through.

5. Mix the TVP, rice, and salt into the onion pot and cook on medium heat until the water is absorbed.

6. Stir in cheese and stuff this mixture into four peppers. Lightly press lid against the open end, set on greased cookie sheet and bake for about 15 minutes.

2 Minute Chili for Two

This recipe is so easy... and just enough for two big bowls or a huge thermos to take to work for just you!

You guys pray for me, as the reason I need to create easy/quick recipes like this right now is because I have FOUR tests in a week and a half! One down, three to go - whew!!

2 Minute Chili for Two

1 can Diced tomatoes, 15 ounces
1 cup Black beans, about 1/2 can
½ cup TVP,
1 ½ cups Water,
1 teaspoon Chili powder,
1 teaspoon Cumin,
½ teaspoon Salt,
 
Put in a crock pot and turn on overnight - OR bring to boil, turn down and cook until TVP softens and serve!

TVP is "textured vegetable protein." You HAVE had it before - in the form of chip little baco bits on your salad. If it doesn't say "real bacon," you've had TVP. :-) You can get this at a health food store or online.

Creamy Lentil Curry

I believe in rescuing food. I don't waste much... probably because necessity and a guilty conscience have often been the mother of invention. My depression-era ancestors taught me well to not throw away food! On that note, I made some lentils that were fine, but just turned out, well... boring! So this recipe is the final conclusion of that little embarrassing matter.

 Creamy Lentil Curry

1 pound Lentils
22 ounces Diced tomatoes, large can
1 small bunch Green onions, chopped
3 teaspoons Salt
2 teaspoons Chicken-style seasoning
2 teaspoons Curry powder
3 teaspoons Chili powder
11 cups Water
1 cup Cashews


1. Cook lentils, onions and spices in 10 cups of the water until lentils soften, 30-40 minutes or overnight in a crock pot.

2. Add tomatoes and stir.

3. In a blender, blend cashews in 1 cup of water until very smooth.

4. Mix all together and heat through.

Easier Kale Chips

 
I posted kale chips a few months ago, and people really enjoyed them, but these are a little different. They are easier, because they don't have spirulina, which can be difficult to find. Though I really like the others, these are yummy and less unusual, and cheaper, too.

Garlic Kale

1 cup Cashews
2 tablespoons Onion powder,
2 tablespoons Minced garlic,
¼ cup Braggs liquid amino's,
1 cup Water,
⅓ cup Nutritional yeast flakes,
2 bunches Kale, small

1. Blend all but kale until smooth.

2. Rinse kale and place in a large bowl. Skip off any large signs, and tear into manageable pieces.

3. Pour sauce over kale and mixed together, squeezing and bruising kale as you go.

4. Spread out in dehydrator and dehydrate on 95-105 overnight.

5. Store in a completely airtight container.

General UnChicken

A few years ago when we were traveling a lot between West Texas and Albuquerque, and we found a little hole-in-the-wall Chinese place that we'd always try to stop in and get their General Tso Tofu. Sometimes we'd get enough for lunch the next day (which was hard to do, because it was just so good). Well, this isn't theirs, exactly, but it's healthier and wonderfully delicious! (Wish I could think of the name of that place, about an hour from Albuquerque...)

General Tofu

2 tablespoons Chia seeds
¾ cup Water,
⅔ cup Cornstarch
1 tablespoon Chicken style seasoning
2 14 ounce packages Firm tofu, fresh
¼ cup Oil
1 head Broccoli
1 tablespoon Oil
3 teaspoons cornstarch
5 teaspoons chili powder
1000 milligrams vitamin C
⅓ cup sugar
5 tablespoons Bragg's Aminos or soy sauce
½ cup water

1. Freeze tofu overnight and thaw completely in refrigerator.

2. Preheat oven to 400.

3. For tofu: Drain, pressing gently, and cut each block of tofu into bite-sized pieces.

4. Mix chia seeds, 2/3 c. water, chicken seasoning and 3/4 c. water. Toss tofu into this mixture.

5. Spread oil over a large cookie sheet and spread tofu out in one layer, ensuring that sides are not touching.

6. Bake for 15 minutes, then flip and bake for 15 more minutes. Place on paper towel to drain off oil.

7. For Broccoli: While oil is draining off tofu, turn up oven to 500. Drizzle 1 tablespoon of oil over broccoli pieces and spread over cookie sheet. Cook for 3-4 minutes, until it's fragrant and edges brown.

8. For sauce: In a blender, blend water, Bragg's, cornstarch, vitamin C, chili powder and sugar until very smooth.

9. Put tofu, broccoli and sauce in medium-large pot and cook, stirring lightly as necessary until sauce darkens and thickens slightly, 2-4 minutes.

10. Serve over rice.

Cookie Dough Balls

I've noticed recipes for cookie dough in various places lately, and they got me "craving"... These little buggers are delicious and so quick and easy to make that you can throw them on for surprise company in five minutes! I think they'd also be good just kept on hand in the freezer, as cookie dough tends to do well that way. And for those of you that are concerned about the dangers of consuming cookie dough (you know you want it!), these are, of course, egg free.

Peanut Butter Cookie Dough Balls

2 cups Oatmeal
⅔ cup Peanut butter
¼ cup Turbinado sugar
½ cup Water
½ cup Vanilla chips, or your favorite "chip"

1. In a food processor or strong blender, process oats, peanut butter, sugar and water until a smooth-ish doughy texture.

2. Mix in vanilla chips by hand and then roll into balls.

3. Refrigerate in an airtight container.

Winter White Chili

 
White Chili

4-6 Water
1 large onions, chopped
12 ounces Tofutti Sour Cream
¼ cup cornstarch
2 cans Navy beans
7 ounces Green chiles
8 ounces Veggie Chicken
2 teaspoons Salt
1 tablespoon Chicken style seasoning
1 teaspoon chili powder
1 ½ teaspoons Minced garlic

1. "Fry" onions and garlic in two cups of water until very soft, about 5 minutes.

2. Mix cornstarch with a little of the remaining water until smooth, then mix in all water. Add this mixture to onions and garlic and boil until mixture thickens, about two minutes.

3. Combine all, heat through and serve.

Andrea's Amazing Spinach PB2 Smoothie

My friend Andrea is on a journey to feel better and eat better and look better. She's a beautiful and inspirational friend and a loving mommy! Here's a recipe that she invented that she is a bit obsessed over - drinks it every day! I don't blame her. It may look strange, but it's delicious and less than 100 calories a cup. Thank you, Andrea. :-)

Andrea's Spinach PB2 Smoothie

1 ½ frozen bananas
2-3 cups unsweetened almond milk
1-2 cups fresh spinach
4 tablespoons PB2

Blend until very smooth, and drink quickly, or you won't get any!

Super Simple Vanilla Pudding

 
I love it when a recipe is just so simple, easily pleasing and easier to make! You can serve this warm, or it's great to pack up with some berries and take to lunch.

Super Simple Vanilla Pudding

6 cups Very Vanilla silk
½ cup Cornstarch

1. With a fork or a wire whisk mix cornstarch in about one cup of the silk until very smooth.

2. Combine all, and, stirring constantly, bring to a boil in a 2 quart pot.

3. Turn down, and continue to stir. Keep on a low boil until mixture thickens, about three minutes.

Home Grown Tortillas

We LOVE our tortilla maker. It's one of my favorite (and least necessary, lol) kitchen gadgets! There are several brands out there, but my favorite is the Saachi tortilla maker that I purchased from some little Indian company on ebay for $40.

Warning 1: It's a piece of junk. The heating element on my first one went out after 2 months. They replaced it and the second one lasted a year (of constant use). There are folks who've had them much longer, but I've struck out 2 times. It's been awhile, but I asked for it for Christmas AGAIN this year. Hopefully this one will last. Save your receipt and know you're taking a risk. I figure if it lasts a year, I've gotten my mouth's worth - as there are dozens of amazing tortilla recipes I make regularly!!

I've tried a couple other brands (which had appeal because the Saachi makes 8" and I'd love 10" or 12"), but have had no success in getting this quality of tasty tortilla from any other brand.

Warning 2: You'll want to play with recipes for awhile before throwing in the towel. The dough should be wet and there is a learning curve - it's an art, but after 3 or 4 tries I started getting it right and there is no going back. These things are award winning!

Note 2: While you're making these, place on a large plate or cookie sheet and cover with a towel as you add to your stack. If you're doing a lot at once, cover your dough with plastic wrap as you work because you want the dough to stay moist.


Paper Thin Tortillas

1 cup Whole wheat flour
1 tablespoon Vital wheat gluten (instant gluten flour)
½ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Garlic powder, optional
⅔ cup Water, If making by hand
¾ cup Water, If using tortilla maker

1. Mix dry ingredients thoroughly.

2. Mix in water and work with spoon or hands until smooth, a minute or two. Allow to rest for 5 minutes or more.

3. If by tortilla maker: With wet or oiled hands, break off 1/8 of the dough and roll into a ball. With tortilla maker on medium heat, place dough on cooking surface about 2/3 back and press briefly (you will hear "screams"). Lift lid and carefully turn dough 180 degrees, allowing, placing dough slightly more toward back then front and press briefly again. Leave handle down and allow to cook for one minute. Lift lid and turn tortilla again. Lower lid and cook for another 10 seconds. Spray sides of tortilla maker with nonstick vegetable oil spray ("Pam") as necessary.

If by hand: Break and roll into balls and cover. On a floured surface, roll ball into a circle. I strongly recommend getting videos on YouTube on how to roll dough into circles (instead of the state of Texas!). Heat large skillet on medium heat. Spray with "Pam" and fry on both sides until tops of bubbles brown slightly.

It's difficult to get them thin when rolling by hand, so I use double the dough.

A serving is 1 if by hand 2 if by machine. :-) 65 calories a serving!

Maka's Borschy - NOT What I Thought Borscht Was!

Many of you know that we had an exchange student from Georgia (near Russia and partially occupied by Russia, American Ally). She was one fun and funny gal and we enjoyed having her here. Thankfully for her, she enjoyed my cooking, because she wasn't too excited about spending time in the kitchen. But she did make one recipe while she was here, which she called "Borschy." We got a giggle out of her pronunciation of the (somewhat infamous) type of vegetable soup, but it was yummy. So here you go!

Maka's Borschy

6 cups Water
1 cup Beets
1 small Carrots
1 cup Cabbage
1 small Onions
1 Tomatoes
1 Potatoes
2 teaspoons Salt
¼ teaspoon Cayenne pepper, optional
⅔ cup Veganaise, or to taste

1. Chop all vegetables fine.

2. Bring all but the Vegannaise to a boil. Turn down to medium heat, and continue at a low boil for 15 to 20 minutes.

3. Stir in Vegannaise and serve.

Vegan Mac N Cheese

I very rarely post other people's recipes, but some folks really wanted this recipe that I tried recently. :-)

Vegan Mac N Cheese
Thanks Natalia!!


3 cups Dry Macaroni Noodles
1 cup Coconut Milk
2 cups Water
¼ cup Yeast Flakes
2 teaspoons Salt
½ cup Raw Cashews (rinsed)
¼ cup Pimentos
1 tablespoon Lemon Juice
¼ cup Cornstarch
1 teaspoon Onion Powder

1. Cook macaroni noodles in 3 qt boiling water with 2 t of salt. (extra) Cook until soft.

2. Blend all ingredients about 2 min until very smooth. (blend coconut milk first-then add the rest)

3. Add to noodles and cook on stove until thick, stirring gently.

4. Cover and let sit for 5-10 min before serving or put in oiled baking dish, cover with seasoned bread crumbs, and bake.



- Posted using BlogPress from my iPhone

Location:Woodrun Rd,Ferry Pass,United States

Succulent Sweet Potato Thai Curry

Jealousy just might be the mother of invention! My Papa was bragging about some amazing sweet potato curry that he had last week, I was a bit envious... Not that I wished at all that he wasn't enjoying this odd-sounding treat, but that I wished I could enjoy it with him! So I did what I do and poked around for recipes, which I found, combined, altered and created. As usual, ENJOY!

Sweet Potato Thai Curry

4 Sweet Potatoes, peeled and chopped into 1/2 inch cubes
1 Onion, chopped
5 garlic cloves, minced
4 teaspoons fresh ginger
3 tablespoons olive oil
2-4  tablespoons red curry paste
1 can coconut milk
1 pound spinach, frozen, thawed
1 teaspoon sugar
1 teaspoon lemon juice
2 ½ teaspoons salt
4 cups water

1. In a large skillet, heat oil on medium. Sauté onions for about 3 minutes, then add ginger and garlic. Continue to sauté this, stirring occasionally, until onions are soft, about 5 minutes.

2. Add water and salt, and bring to boil.

3. Add remaining ingredients and boil on low until potatoes are soft, about 20 minutes.

4. Serve over rice.


Note* 4 tablespoons of curry paste make it quite spicy! Just about my speed. :-)

Grapenut Muffins - Delicious and Filling

I've always loved how filling Grapenuts are, but they are an acquired taste, I know. Want the same filling goodness with a fresh new taste? These muffins are filling and delicious! Freeze up the leftovers and take them to work or school Yum.

Grapenut Muffins

2 ½ cups Whole wheat flour
1 cup Grape-Nuts
1 tablespoon Baking powder
¾ teaspoon Salt
½ cup Turbinado sugar
⅓ cup Raisins
½ cup Pecans
½ cup Applesauce
2 tablespoons Vanilla
1 ½ cups Water

1. Preheat oven to 350.

2. Mix all dry ingredients and set aside.

3. Mix wet ingredients.

4. Combine all quickly and pour into greased muffin tin.

5. Bake until top browns slightly, about 25 minutes.

Au Gratin Potatoes

So I think scalloped potatoes are pretty awesome... so comfortingly creamy and simple. Sigh!

Well, now you need to try them the healthy way. I think these are better than the traditional kind!

Au Gratin Potatoes

6 potatoes, sliced thin
½ cup cashews, raw
⅓ cup cornstarch
¼ cup nutrional yeast flakes
1 teaspoon garlic powder
1 tablespoon onion powder
¼ cup parsley, chopped, fresh if possible
1 tablespoon salt
6 cups water
12 ounces cheddar cheese, I like "Daiya" best (Dairy and Soy free)

1. Preheat oven to 300.

2. Set aside 1/2 cup of the cheese.

3. Blend cashews, cornstarch, yeast flakes, garlic, onion, salt and remaining cheese in 2-3 cups of the water until very smooth. Then add remaining water and blend until smooth. Add parsley and blend briefly, about 5 to 10 seconds.

4. Pour about 1 cup of the mixture evenly over the bottom of a 9x13" casserole dish.

5. Spread potatoes evenly in the casserole dish and pour remaining sauce over them. Move potatoes around a slight bit to ensure that the sauce surrounds individual potatoes.

6. Bake until top is golden brown and potatoes soften, 40-50 minutes.

An Interesting Substitute - Apple Cider Vinegar

You know, vinegar is a wonderful for cleaning around the house, it's great for toning your skin, it's even good for really cool science experiments! But what about to eat?


Long story short, we get a lot of vinegar in our foods and it is a very powerful and, in excess, unhealthful acid. So for the sake of cutting this down, there are other things we can use to substitute. Watch excess acids anyway, as they can hurt your teeth, but eat mixtures of sour and bitter, and vary the healthful food sources of acids or alkalines (bitters) you eat!

Here is a neat little substitute for apple cider vinegar and it's high in Vitamin C, too. :-)

Apple Cider Un-Vinegar

1 cup water, or 2 tsp citric acid
10,000 mg vitamin C
¼ teaspoon salt
1 ½ teaspoons turbinado sugar
1 ½ tablespoons apple juice concentrate

This is a less-irritating substitute for vinegar to be used in recipes.
Blend all until very smooth. Use in place of vinegar in recipes.