I am a mom of 4. I love to cook and try new recipes.
Every once in awhile a new recipe is tried and the family often responds with "mom..it's a keeper" meaning add this one to the family recipe book. So here I've compiled them all in one spot so they're easy to get to and add to. Hope you enjoy them as much as we have, and maybe they'll be keepers for you as well.

Sunday, December 28, 2014


Chicken Salad and Cranberry Brie Toast



Rotisserie Chicken (meat removed and set aside)
1/2 cup walnuts, roughly chopped and toasted
1 cup mayonnaise (vegan mayo)
1T. Dijon mustard
1 T.lemon juice
2 celery stalks, small diced
2 tablespoons freshly chopped parsley
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
8 slices sourdough bread, cut 1/2-inch thick (used Udi's bread)
4 tablespoons unsalted butter, room temperature (used vegan butter)
1 can cranberry sauce
1/2 pound brie (used vegan cream cheese)
1 green apple, thinly sliced

Preheat oven to 325 degrees F.

Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.

Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.

Recipe courtesy Tyler Florence, 2007 (with some variations made for allergies)








CHRISTMAS EVE BRUNCH 2014

Coconut French Toast with Coconut buttermilk syrup
Aunt Jolene's egg casserole
Greek Yogurt with blueberries, granola and bananas
Cherry Almond Rolls
Chicken Salad and Cranberry Brie Toast
Orange juice
Hot Chocolate bar (Mexican hot chocolate, hot apple cider and regular hot chocolate, with marshmellows, candy canes, caramel chips, chocolate chips and whipped coconut cream)

AUNT JOLENE'S BREAKFAST CASSEROLE


1 pkg hashbrowns, with no additives
1 dozen eggs
1 1/2 c. feta cheese
1# turkey or chicken breakfast sausage w/o nitrates
3/4 c. chopped green onions 

cook sausage.  set aside.  mix hashbrowns, eggs, feta and green onions.  Add cooked sausage.  place in a greased 9x13 pan and bake at 375 for 20--25 min.  

Christmas Brunch 2014

Overnight Coconut French Toast


I came across this amazing recipe at Chef in Training, and wanted to give it a try.  With all of our family allergies I knew it was going to be a little bit of a challenge.  Other than the eggs, this is vegan and Gluten free.    This turned out incredible and will now be our go to Christmas Morning french toast recipe.

1 loaf of Udi's GF bread, remove crust and cut into 1" cubes
8 eggs
1 (15 oz) coco Lopez
1 1/2 c. coconut milk
1 c. coconut

Coconut buttermilk syrup
1/2 c. vegan butter
3/4 c. coconut sugar
1/2 c. Probiotic Coconut water (Good Belly brand)
1 t. baking soda
1 1/2 t. coconut extract

rub  9x13 with coconut oil.  place bread crumbs inside.  
in a large bowl beat eggs, coco lopez and milk together until mixed well.
Pour egg mix over bread cubes and press bread cubes down to coat all of them.
cover and refrigerate overnight.

Buttermilk syrup:  combine butter, sugar and buttermilk in a saucepan.  heat until sugar dissolves.  Then remove from heat and add baking soda and coconut extract.  stir to combine.  serve warm.  

preheat oven 350.  sprinkle coconut flakes over french toast.  bake uncovered 30-35 min.  serve with buttermilk syrup.  

Thursday, January 2, 2014

What's on our Thanksgiving Menu 2013


German Chocolate Pecan Pie with Coconut Crust (Gluten free) (found here)

German Chocolate Pecan Pie in a Coconut Crust
ORIGINAL RECIPE FOUND HERE
Serves 6
German Chocolate Pecan Pie in a Coconut Crust – A Gluten Free Recipe3 1/3 c. Dried shredded coconut
5 T. Coconut milk
2 T. Coconut oil
3.5 oz. Organic dark chocolate bar, broken into pieces
2 eggs
5 T. Butter
1/2 c. Honey
1/2 c. Coconut palm sugar
1 c. Shredded coconut
7 oz. Bag raw sliced pecans
Preheat oven to 350.  
In a food processor combine 2 c. Shredded coconut, milk and oil.  Blend for 3-5 min. Until sticky.  In a med bowl combine the coconut mix plus 1 1/3 c. Dried coconut.  Place the mix in a 10” pie pan pressing down. Cover with parchment cut with a large hole in the center to protect the crust edge.  Bake for 10-12 min. Preheat oven to 375 add chopped up chocolate bar to pie bottom.  In med bowl whisk 2 eggs and set aside.  In a heavy bottomed sauce pan over med low heat, melt butter.  Add the honey and coconut sugar and whisk for 2-3 min. Remove from heat and cool for 5 min.  Once cooled slowly whisk the mix into the eggs in the bowl.  Mix in the coconut and pecans 
and pour into pie crust over chocolate and bake for 22-25 min. or until set.




GRAIN FREE EGG FREE GREEN BEAN CASSEROLE
ORIGINAL RECIPE FOUND HERE

1.5 lb. green beans
1.5 cups  Coconut Milk3/4 cups of almond meal (optional for topping)
8 oz mushrooms chopped
1 onion diced
Sea Salt
Fresh pepper
2 cloves garlic

Directions:

Clean and steam green beans, put in cold water to stop cooking once al dente
Put green beans in medium size baking dish
Cook the onions, mushrooms and garlic until soft in the ghee or grass fed butter
Add to the green beans and arrange evenly
Mix Coconut milk and Organic Tapioca Starch
Pour the mixture over green beans, which should cover them about halfway
Add salt and pepper over whole dish
Bake on 350 for 30 min, add almond meal to top then heat for 3-5 more min.
Let dish cool 10 min before serving
This recipe is good for people who are have a sensitivity to gluten, dairy and carbohydrates. Always use the highest quality organic ingredients you can find.


POTATOES IN A CROCKPOT
ORIGINAL RECIPE FOUND HERE
5 lbs sierra gold potatoes or red potatoes, diced with peel
1 cup water
1 cup butter, cut into chunks
1 tablespoon salt, plus
¾  teaspoon ground black pepper
1 1/3  cups milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.




Sunday, October 27, 2013

No Corn Cornbread (Gluten Free, sugar free, dairy free, soy free, corn free)

I have been trying an elimination diet for my Hoshimotos.  Recently I came across this recipe for GF Corn Free cornbread.  I have made a few adjustments but these taste amazingly like Cornbread, and it's my new family favorite.

1/2 c. almond flour
1/4 c. coconut flour
1/2 t. himalyan salt
3 eggs
2 T. applesauce or vegan No soy butter (melted)
2 T. Coconut oil
2 T. Honey
1/2 c. unsweetened coconut or almond milk.

Preheat oven to 325.  place muffin liners in muffin tin.  blend all dry ingredients in a bowl.  blend all wet ingredients in a separate bowl and then add dry ingredients slowly to wet ingredients.  blending with a hand whisk until no longer lumpy.  pour batter in prepared muffin tins and cook for 20-25 min.  Serve.

makes 12 muffins.

Monday, October 14, 2013

Coconut chicken soup with Lemongrass YUM!!

A family favorite for years Coconut chicken soup with Lemongrass the original recipe is found here on  william sonoma recipe.   But I had to make it more Whole30 friendly :)  So here is what I changed.

Ingredients:

  • 4 cups chicken broth (I make my own chicken broth with organic chicken)
  • 8 large slices peeled fresh galangal or 4 slices peeled fresh ginger (I only use **galangal, it doesn't taste the same with ginger)
  • 1 large **lemongrass stalk, cut into 2-inch pieces, crushed
  • 16 fresh **kaffir lime leaves, torn in half, or grated zest of 1 large lime (not the same with Lime)
  • 2 cans (each 14 oz.) coconut milk (no Xantham gum added)
  • 1/4 cup lime or lemon juice
  • 2 to 3 Tbs. Thai fish sauce (GF)
  • 2 Tbs. light brown sugar (I omitted this, but you could do honey or coconut sugar)
  • 1 Tbs. red chili paste (GF)
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces (Organic)
  • 1/2 lb. fresh white mushrooms, brushed clean and thinly sliced (I used baby bellas, they are more flavorful and more vitamins)
  • 5 small fresh red or green chilies, sliced crosswise paper-thin
  • Fresh cilantro leaves for garnish
  • sliced lime for garnish

Directions:

In a large saucepan, combine the broth, galangal, lemongrass and lime leaves. Place over medium heat and slowly bring to a boil. Boil for 1 minute.

Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.

To serve, ladle into warmed bowls. Float the chili slices and cilantro leaves on top.
Serves 4 to 6.

**Galangal, Keffir Lime and Lemongrass you can sometimes find at whole foods in the produce section.  Also, in the oriental section of Whole foods they have jars of each of these sliced up and ready to use.  I like to keep these on hand for when I need to make this quickly. 
Otherwise, you can get all of the ingredients at an International Market. If you have one in your town definitely need to check it out!  It's a fun place to explore :) 

Apple Pumpkin Crisp

Autumn has officially begun!  One of my very favorite times of the year.  I have been filling my home with scents of autumn all week using this recipe.

We are now in day 12 of our Paleo eating lifestyle and I've got to say I have never felt better. But today it hit me pretty hard that I really needed something with lots of Fall pumpkin flavor and a little bit of sweetness.  I had just bought 50# of farm fresh assorted apples, which are so very juicy and sweet.  So I knew I had to come up with something using a few of these, and I just bought a case of organic pumpkin puree from Costco.  Hrm..pumpkins and apples, those are definitely fall flavors!

It turned out to be a BIG hit my family and extended family members couldn't get enough.

4 thinly sliced and peeled apples (I used granny smith and used my apple peeler/corer/slicer to slice them.
3/4 C.  Coconut flour or any gluten flour mix (almond flour would work too)
1 1/2 C. Coconut sugar or raw honey


3/4 C. shredded coconut. (not sweetened)
1 C. No dairy/no soy butter or coconut oil

1/2 t. pumpkin spice
1 can organic pumpkin puree (not pumpkin pie mix)
2/3
cup coconut sugar or honey
1/2 can coconut milk or 1/2 C. milk substitute 
4 Tablespoons GF flour
1 teaspoon pumpkin pie spice
1/4 c. applesauce

Non dairy/non soy Whipped cream, if desired, or non dairy/non soy ice cream.


  1. Heat oven to 350°F. Spread 1/2 the apple slices over bottom of 9x12 glass baking dish. Place apples in oven while you mix up the rest of the ingredients.
  2. Meanwhile, in small bowl, toss 1 1/2 C flour, the Coconut sugar, 3/4 C. shredded coconut, 1/2 C. butter and 1/2 teaspoon pumpkin pie spice until crumbly. Set aside.
  3. In medium bowl, beat remaining ingredients. Spread over apples. Place remaining apples on top of pumpkin mix.  Pour remaining butter over top.  Sprinkle with flour mixture. Bake 30 min. or until golden brown and . Cool before serving. Serve warm with coconut whip cream or coconut ice cream.
Makes 16 servings
 

Tuesday, December 18, 2012

Bells and Beans chili

1# ground turkey, beef or vegetarian meat substitute
1 red onion, chopped
1/2 green bell, chopped
1/2 red bell chopped
1/2 orange bell chopped
15 oz. black beans
15 oz. kidney beans
15 oz. pinto or white beans
15 oz. corn
1 can rotel tomatoes
15 oz. diced tomatoes
1/4 c. favorite salsa
8 oz tomato sauce.

Cook turkey, beef or vegetarian meat and set aside.  In a sauce pan add 1T. olive oil or coconut oil and saute onion and bells until softened.   Add remaining ingredients and cook 10-15 min until cooked through. 

Sunday, August 5, 2012

Bread Machine Oatmeal Bread




1 cup warm water
2 tablespoons canola oil
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon salt
1 cup oatmeal, ground
2 cups flour whole wheat
1 T. vital wheat gluten
2 1/2 teaspoons yeast


Toss all ingredients together in bread machine per machine's instructions.
Press the appropriate cycle on your machine.
Preparation time: 5 minutes + machine time

Super Easy Cream of Mushroom Soup Vegan



We have been traveling so much this summer that I haven't had a chance to go grocery shopping.  So when the family wanted some comfort food it was hard to come up with something with such a short list of grocery items on hand.  I happened to have some portabellos on hand so this is what I ended up with.  I have to say it was so very delicious.  Even our daughter who absolutely hates mushrooms loved it and even asked for seconds.

One thing that's great is not only is it super fast, it's super good.

Note:  make sure you eat it right away while it's hot, it does get thicker as it sits, but you could always add more broth or some soy, almond or rice milk to thin it down a little. 

**I will post pictures soon**


4 Portabello mushrooms, roughly chopped
1 large onion, diced
2 1/2 T. minced garlic
2 T. coconut oil
1 C. cashew
8 c. *vegetable broth or use Vegetable bouillon seasoning made up.

Saute portabellos, onions and garlic in coconut oil.  while those are cooking place 1 c. cashews in a bowl and cover with warm water, let sit.  Cook portabellos, onions and garlic until softened about 5 min.  Add 4 c. vegetable broth and simmer 5 min.

Drain cashews and add to blender.  Add 1 c. vegetable broth and 1/2 of the portabello, onion, garlic mix to blender.  Blend until thoroughly blended.  Then add back to stock pot with remaining portabello mix and cook for 5 min. season with salt and pepper, if needed.   serve warm.

Serves 6

*Note: if using vegetable bouillon you will not need to add seasoning, salt or pepper because of the high sodium content.  Depending on the kind of vegetable broth you use you may add 1t. thyme, rosemary and 1/2 t. dried oregano.  Taste before adding and add additional salt and pepper if needed.

Sunday, March 11, 2012

Rice and Corn cakes with Spicy Black Beans

serves 4

I got this recipe from a April/May 2005 Eating Well magazine.  The crispy corn cakes and side of black beans made a complete meal, super filling and the kids loved it.

1 c. short brown rice
2 c. water
6 scallions, trimmed and sliced
2 t. minced garlic
1/2 t. dried thyme
16 oz. canned corn, drained
1 c. panko bread crumbs
1/2 t. sea salt
1/4 t. black pepper
3 t. egg replacer
4 T. warm water
4 t. coconut oil, or olive oil
15 oz. black beans
1 c. homemade salsa, or canned salsa
1 avocado, sliced (optional)

cook rice, scallions, garlic and thyme in 2 c. of water.  stir and bring to a boil.  Reduce and simmer for about 10 minutes, until rice is cooked.

Mix in a sauce pan black beans with salsa and heat through.

In a separate bowl mix corn, panko, salt and pepper.  When rice mixture is finished add to the corn and panko bowl mix and mix well.  In a small cup mix 4T. warm water with 3 t. egg replacer, whisk well.  Add to corn mixture and stir well.

Take handful of mixture and make 8 patties.

Heat 2 t. oil in a skillet on med/high heat.  Add patties and cook until slightly browned.  Flip and cook on other side. 

Place a large spoonful of black bean salsa on a plate and place 2 corn patties on plate.  Top black beans with slices of avocado and serve warm.

Saturday, March 3, 2012

sprouted wheat bread recipe

Sprouted wheat bread

1 c. sprouted wheat berries *see note
1 1/2 c. water *see note
2 c. white bread flour
1 c. whole wheat flour
2 T. brown sugar or sucanat
2 T. butter
2 t. salt
2 T. dough enhancer or vital wheat gluten
2 1/2 t. yeast.

blend the sprouted wheat berries in your food processor until they are broken down in to a course meal.   Measure out 1 c. of the ground wheat berries in to a measuring cup add water to the 1 c. line.  Place this and 1/2 c. more water ino to your machines fully assembled pan.  Add the rest of the ingredients in the order specified by your machines manufacturer.  Select the wheat, white or basic cycle and press start.

Optional: after the machines punch down/shape portion of the cycle, but before the final rise, open the machine and remove the dough.  remove the kneading paddle and spray the post with pan spray.  Shape the dough and the place seam sides down back in to your pan (without the paddle and close machine and let rise and bake. 

Notes: sprouting wheat berries:
use a large mouth quart mason jar with screw on lid or rubber band and a clean piece of fabric for the lid.  Place 1 c. wheat berries in the sprouting container and cover with room temp water.  Place the piece of fabric over the top and use the band to secure it in place.  Let the water cover berries soak in a dark place for 4 hours.  After 4 hours drain.  Every 6 hours cover the berries with room temp water and let sit for 2 min then drain.  if using the jar put it back on it's side and redistribute the berries evenly.  after 12 to 24 hours you should see little sprouts emerging from the berries.  They are ready now.  To make sure try eating one, they should be soft/crunchy but not hard.  You shouldn't feel like they are going to break your teeth but they won't be mushy.  Do not let sprouts go beyond the point that the emerging sprouts get longer than 1/8" or start to turn green.  Keep the sprouter  out of the direct sunlight at all times.

Water: As it says in the recipe you need to grind up the sprouted wheat berries in your food processor and then measure out 1 c.  Then with the chopped berries in the cup measure 1 c. of water and then an additional 1/2 c. water without any berries in it.  1 c. of berries total.  Because the berries are moist they do count as part of the liquid and that is why I measure the water this way. 

Sprouted vegetarian sandwich

When I was younger growing up in a vegetarian family in the 80's we did not have much to choose from in choices of vegetarian kid friendly food.  Even though it was the start of many vegetarian food companies where we lived in our small town vegetarian wasn't heard of much. This had to be my most favorite sandwich and still is.  (I promise to post a real picture of it next time I make it, which will be very soon :)

  

  

Makes 2 half sandwiches
1 English Muffin
2 slices of cheese
2 slices of tomato
2 handfuls of alfalfa
spike seasoning.

Preheat oven to broil.  Cut the english muffin in half & place on baking sheet.  Top with cheese and tomato.  Place in oven and broil until cheese is melted.  Top with alfalfa sprouts and spike seasoning.  Serve warm.

Variations:  You can also add avocados, radishes (for a spicy punch) and any other vegetable you may like. 

Thursday, February 23, 2012

No Chicken- Chicken seasoning/Broth

This is absolutely the best homemade chicken seasoning.  I make a big tub of this and keep it on hand.  The kids love to use it in place of the top ramen seasoning (which is laden with junk and preservatives).  I have saved a lot of money using this in place of the vegetable seasonings/bouillons that you buy at the store, and it has a lower sodium content. 

1 1/3 c. nutritional yeast
3 T. onion powder
2 1/2 T. sea salt
2 1/2 t. garlic granules or powder
1 T. organic sugar
1 t. thyme
1 t. sage
1 t. paprika
1 t. turmeric
1 t. celery seed

Place all ingredients in a blender and blend until finely powdered.  Store in an airtight container.
To use:  Mix 2T of broth seasoning with 1 c. water.

Thursday, January 5, 2012

Vegan Cheese Sauce

Directions:


  1. 1
    Rinse cashews with hot water while combining the remaining ingredients (except chiles) in a blender.
  2. 2
    Add cashews to blender and process on high for 1-2 minutes.
  3. 3
    Cook in a sauce pan over medium heat, stirring constantly, until thick.
  4. 4
    Add chiles and serve or use in other recipes that call for cheese sauce.

Tuesday, January 3, 2012

Absolutely amazing vegan pasta

I got this from Vegan YUM YUM, but changed a few things (because that's how i roll :) 

Hurry Up Alfredo
Makes 2-3 Servings
2 Cup Almond milk
2/3 Cup Raw, Unsalted Cashews
1/2 Cup Nutritional Yeast
6 Tbs Bragg's liquid amino
4 Tbs Earth Balance Margarine
2 Tbs almond butter
2 Tbs Fresh Lemon Juice
4 tsp Dijon Mustard
1 tsp smoked Paprika
1 Pinch Nutmeg
4 Cloves of Garlic
Black pepper, to taste
2 T. corn starch
Add all the ingredients to a blender and blend until smooth. Place in a sauce pan and cook on med high until until desired thickness.


If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan.

Pour the sauce over, place on medium heat, and stir until heated through.   This would also be great with steamed broccoli added, roasted red peppers or steamed asparagus.

This sauce is absolutely unreal, addicting and ohhh so good!!!

Saturday, December 31, 2011

Vegan Ranch (take 1)

1 14 oz. container of sprouted tofu
3 T. Vegan mayonaise
1 t. dried chives
1 t. dried parsley
1 t. dried dill weed
1 t. garlic powder
1 t. onion powder
1 t. mustard prepared
2 t. apple cider vinegar
1 T. agave
1/2 t. salt
1/2 t. ground black pepper

Place all ingredients in a food process and process until smooth.  Add more salt and pepper to taste, if needed.

Friday, December 30, 2011

vegan hawaiian haystacks - dr. Christopher

VEGAN HAWAIIAN HAYSTACKS

this one was taken from Dr. Christopher's Herbal Legacy cookbook.  Kids and family love this and it's fast and easy :) 




INGREDIENTS:

Brown rice
Cashew Cheese topping
Toppings

Toppings you may want to include:
* Chopped celery
* Chopped green bell peppers
* Chopped red bell peppers
* Green onions
* Red onions
* Coconut
* Pineapple tidbits
* Sliced olives
* Diced tomatoes
* Sliced mushrooms
* Sprouts
* Slivered almonds
* Water chestnuts
* Chow Mein noodles
* Salt & Pepper to taste
* Any other fresh topping you can imagine!

DIRECTIONS:

For each serving you will want approximately one cup of cooked brown rice.

To make the topping prepare Fawn’s cashew cheese topping, but leave out the gelatin (visit
http://www.herballegacy.com/Cashew_Cheese.html for the recipe).

Put all the fresh toppings on you want

 Ingredients:

*1 cup Water
*1/3 cup plus 1 rounded TBSP of Emes unflavored gelatin (do not use Agar)
*1 1/4 cup boiling water
*2 cups raw cashews
*1/4 cup yeast flakes
*1 TBSP salt
*2 tsp onion powder
*1/4 tsp garlic powder
*1/4 cup fresh lemon juice
*1 pimento or 1 carrot grated or 2 tsp paprika

Directions:

Soak gelatin in the 1 cup of water in blender while assembling the other ingredients.  Pour the boiling water over soaked gelatin and whisk briefly to dissolve.  Cool slightly.  Add cashews and blend thoroughly while adding remaining ingredients.  Blend until mixture is the consistency of a cream sauce, with no pimento or carrot seen.  Pour into a quart mold, cool slightly.  Cover before refrigerating.  Refrigerate over night before serving.  After this firming period, it can be frozen.  This melts over hot dishes.  Leave out the gelatin for a fondue type of cheese. 

Makes one quart.  



Note:  you can omit gelatin for a cheese topping

Friday, September 2, 2011

Dr. Christopher's day cleanse

Upon arising drink 16 oz. prune juice (not sweetened)
then 1 hour later drink 8 oz. unfiltered apple juice
1/2 hour later drink 8 oz. water (preferably distilled)
1/2 hour later 8 oz. apple juice
1/2 hour later 8 oz. water.
Continue alternating between apple juice and water until 1 gallon of apple juice has been consumed.

During this process you can eat apples if you get hungry.
Also, take 1-2T. olive oil 3x a day.

continue this cleanse for 3 days.  On day 4 eat only raw fruits or vegetables.

Thursday, July 21, 2011

Pasta Primavera

9 baby carrots,  cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion or 2 small, thinly sliced
5-6 T. minced garlic, or 6 whole garlic cloves peeled
1 yellow bell pepper, cut into thin strips
1 red bell pepper or green, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs
1/4 c. balsamic vinegar
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain pasta.  Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with Balsamic Vinegar.  Toss with the cherry tomatoes. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Thursday, July 7, 2011

What I have in my Vegan/Vegetarian Pantry

GRAINS:
Barley
Variety of Rice (Basmati, Jazmine, Sushi, Long grain brown, Wild)
Oats (whole and rolled)
Orzo
Pasta (various sizes, spaghetti, angel hair, linguine, lasagna, tubes, shells etc.)
Quinoa
Soba noodles



FLOURS: (whenever possible I like to buy my grains whole and grind them fresh, they taste a lot better.)

Whole buckwheat groats (can be used for buckwheat flour, Kasha)
Whole organic corn (use for fresh cornmeal)
Red or white wheat (use for flour, grow wheatgrass, or use as a filler)


 This website has great information on gluten free flours

LEGUMES:
Note:  when cooking beans make extra and freeze them for quick use.

Adzuki beans
black beans
cannellini beans
garbanzo beans
kidney beans
lentils (all colors)
Mung beans (great for sprouting)
split peas
kidney beans
Lima beans

DRIED FRUITS:
Dried apricots
Dried cranberries
Raisins
Dates
Dried Mangos
Dried Papaya
Dried Prunes
Sun dried tomatoes


SEA VEGETABLES:
Dulse
Hijiki
Kombu
Nori
Wakame

SOY FOODS:
Miso, light
Miso, dark
Soy Milk
Tamari soy sauce
Tempeh
Tofu

NUTS AND SEEDS:
Almonds
Flaxseeds
Pecans
Pine nuts
Pumpkin seeds
Sesame Seeds
Sunflower Seeds
Walnuts
Brazil Nuts
Poppy Seeds


OILS and VINEGARS:
Olive oil
Canola oil
Sesame Oil
Flaxseed Oil
Sunflower Oil
Toasted Sesame Oil
Walnut Oil
Coconut Oil
Palm Oil
Balsamic vinegar
Red wine vinegar
Apple Cider Vinegar (Braggs)
Brown rice vinegar
Umeboshi plum vinegar
white wine vinegar
white wine (cooking)
red wine (cooking)

SWEETENERS:
Blackstrap molasses
brown rice syrup
maple syrup (grade b)
organic granulated sugar
Succanat
Barley Malt Syrup

CONDIMENTS AND OTHER SEASONING STAPLES/CONVENIENCE FOODS:
Capers
Catsup
Mustard, yellow
Mustard, Dijon
Pickled Jalapeno's
Horseradish
Wasabi
Salsa
Vegannaise (or homemade bottle)
canned coconut milk
canned cream of mushroom soup (vegan)
canned vegetarian broth
canned no chicken chicken broth
No chicken seasoning
Canned black beans
canned pinto beans
canned garbanzo beans
canned olives
canned artichokes
boxed tofu
canned almond milk
canned chocolate almond milk
rice krispies (organic)
brewer's yeast
pickles
strawberry jam
variety of jams
almond butter
peanut butter
canned tomatoes (diced)
canned tomatoes (whole)
canned tomato sauce
tomato paste
flour tortillas
corn tortillas
canned green chilis
canned green sauce
canned vegetarian refried beans
canned red sauce
crackers
Tahini
lemon juice
lime juice

Monday, June 20, 2011

Super Fast and Easy Sloppy Joes (vegetarian)

1 T. olive oil
1/2 onion, chopped
1/2 bell pepper, chopped
2 T. garlic, minced
1 stalk celery, chopped
1 can kidney beans
1/2 jar BBQ sauce
4 hamburger buns
4 slices of vegan cheese, we use Rice Cheese (optional)

In a pan heat olive oil on med.  Add onion, bell peppers, garlic and celery, cook until softened.  Add can of drained and rinsed beans, and bbq sauce.  Cook until boiling, stirring often. 

Serve on hamburger buns with a slice of vegan cheese (optional)

Sunday, June 5, 2011

Corn Potato Leek Soup

1 T. Earth Balance butter or Olive oil

3 Leeks, washed and sliced into 1/4" slices using light green parts as well
1 Med. Yellow onion, coarsley chopped
4 garlic cloves, minced
5 large size yellow potatoes (yukons) Peeled and cut into 1/2" cubes
7 c. vegetable broth
3 T. vegetarian chicken seasoning
1/2 t. liquid smoke
1 c. vegan sour cream
2 T dried chives, plus more for topping
red pepper flakes (optional for topping)
salt and pepper to taste
1 can corn

heat oil or butter in a large soup pot on med heat.  add leeks and onions and saute for 5-7 min.  until translucent.  Add garlic and cook 1 minute.  Add broth, potatoes, seasoning, chives, smoke and sour cream.  cook 20 min.  until potatoes are soft.  remove from heat blend place 1/2 of soup in a blender and puree.  place puree back in the pot and add corn, cook approximately 5 minutes until heated through. serve in bowls topped with dried chives and red pepper flakes if you like it a little spicy.

Serve.

8 servings.

Tuesday, May 31, 2011

Russian Salad Dressing

1/3 cup ketchup, organic
2 tablespoons sugar, organic
2 tablespoons red wine vinegar
1/2 teaspoon salt
3 tablespoons very finely chopped onions
1 teaspoon Worcestershire sauce
3 tablespoons olive oil


Mix all ingredients well and serve on top of salad. 

No Beef, Beef Stroganoff

2 portobello mushrooms, sliced thinly and then cut in half
1 c. flour
1 onion, sliced thinly
1 T. chopped garlic
1 T. worchestershire sauce
2 T. Olive oil
2 T. Earth Balance
10 1/2 oz. Vegetable broth
1 pkg. of eggless, diary free egg noodles
1 c. non dairy cream cheese or sour cream (tofutti)
pepper and salt to taste

Cook noodles as directed on package.  Place sliced mushrooms in bowl of flour and turn to coat the mushroom pieces.  In a separate sauce pan, preheat olive oil and earth balance butter on Med.  Add garlic, mushrooms and onions.  Cook for approximately 5-8 minutes or until the mushrooms are cooked through.  Add vegetable broth, worchestershire sauce, pepper, salt and no dairy cream cheese.  Cook until heated through.  Serve sauce over cooked noodles.

Serves 6-8

Thursday, May 26, 2011

Bean Burritos with Green Chili Sauce

The MacDonald clan was craving Mexican food tonight and since we have been trying to go vegan, I came across this great recipe Green Chili And Almond Cream from the Vegan Chef.  We were going to try it on Portobello mushroom fajitas, until I realized I didn't have any bell peppers.  So always having beans on hand, we decided to go for Green Bean Burritos.  I have to say we were all very pleasantly surprised with how much flavor this had!  Even our 9 year old said "this is definitely a keeper mom"  So here's another one to add to our list of keepers (vegan style).

Green Chili And Almond Cream
1 cup raw almonds
2T. nutritional yeast flakes
1 t. garlic powder
1 t. chili powder
1 t. ground cumin
1/2 t. powdered kelp
1/2 t. salt
1 cup olive oil
1/2 cup water
2 T. apple cider vinegar
2 t. lemon juice
2 - 4 oz. can diced green chiles
1T. cilantro, dried or 2 T. fresh cilantro, chopped

 
Begin by blanching the almonds: in a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add the nutritional yeast, garlic powder, chili powder, cumin, kelp, and salt, and process for 30 seconds to combine.
In a small measuring cup, combine the oil and water, and add the mixture to the blender in a slow stream while the machine is running. Scrape down the sides of the container, add the vinegar and lemon juice, and continue to process the mixture an additional 1-2 minutes or until thickened. Transfer the mixture to an airtight container and stir in the green chiles and cilantro. Chill in the refrigerator for 30 minutes or more, to allow the flavors to blend. Use as a replacement for sour cream in recipes, also as a condiment or spread on sandwiches, a dip for raw veggies or chips, or as a sauce for steamed vegetables and grains.
Yield: 3 cups



Burrito filling:

1 T. olive oil
1 can refried beans or 1 can black beans, rinsed and drained
1 1/2 c. corn (canned or frozen) I use the Trader Joes roasted corn.
2 T. chopped garlic
1 t. chipotle pepper
1/2 t. redmond real salt
1/2 white onion, chopped
2 c. cooked rice
6 flour tortillas
1 jar of your favorite green sauce, I use World Table Roasted Salsa Verde
Green Chili and Almond Cream

Place olive oil in a pan and add beans, corn, garlic, chipotle pepper and salt.  Mix well stirring until heated through.  Add rice and mix well until warmed. 

Warm tortillas in the oven for a few seconds.  Place Rice and bean mixture on tortilla (approximately 1/2 c. on a large tortilla).  top with Green chili almond cream, green sauce and chopped onions then roll up and serve.  You can place them in an oven to warm them first if you like.  

Tuesday, May 17, 2011

Stuffed Bell Peppers with quinoa and black beans

We have been wanting to try Quinoa and I came across this recipe for Quinoa with black beans.  I wasn't sure what to serve with it so we decided to use it as a stuffing for some bell peppers instead and it was a Super Big Hit!


Serves 4

1 t. olive oil
1 onion, chopped
3 cloves garlic, minced
3/4 c. quinoa
1 1/2 c. vegetable broth
1 t. gr. cumin
1/8 to 1/2 t. cayenne (we used a lot less to make it less spicy)
1 can diced tomatoes (15 oz)
1 can corn (15 oz)
1 can black beans (15 oz)
1/8 c. dried cilantro or 1/4 c. fresh cilantro
4 green or red bell peppers, cut tops off and clean out the insides
salt and pepper

Preheat oven to 375
Place peppers in a baking dish fill 1/4 of the way with water and cover with tin foil and cook for 20-25 min.  until tender.

Heat oil in a sauce pan on med heat.  Add onion and garlic and saute until translucent.  Add quinoa, and veg broth.  Season with cumin, cayenne, salt and pepper.  Bring to a boil.  Cover and reduce heat to low and simmer for 20 min.  Remove lid turn heat to med and add corn, beans, cilantro and tomatoes and cook simmering for 5 min. 


Remove peppers from oven, drain water, and fill each pepper with quinoa and black bean filling.  Place back in baking pan and place in the oven for 5 minutes.  Serve. 

Ceasar Salad veganized :)

We have slowly been transitioning over to Vegan and tonight my 9 year old daughter and I made this to go with the stuffed bell peppers.  It was actually really good, thanks to Angela Liddon at Oh She glows.  This was really good.  I would suggest starting with less lemon juice and tasting it as you go, my husband is not too fond of sour, so I we used less in the recipe.  I think it would also be really good with some vegan worchestershire sauce added for a little more depth.  But it's a great recipe to build off of.  And the vegan parmesan was absolutely outstanding!


Vegan Caesar Salad Dressing

1/2 c. cashews, raw
1/4 c. vegan parmesan (see recipe)
3-6 T. lemon juice (we like it less tart so we use 3T)
2 T. olive oil
1 garlic clove
1/2 t. sea salt
black pepper
1/2 c. water

In a blender - add lemon juice, water and olive oil.  Mix well.  Then add remaining ingredients and blend until smooth.

Vegan Parmesan (this is really good)
1/2 c. sesame seeds

2 T. nutritional yeast
1/2 t. sea salt

Toast sesame's until lightly browned.  Add sesame's, nutritional yeast and sea salt to blender and blend approximately 30-60 seconds until right consistency.


Toss salad dressing with chopped up romaine, add croutons if you like (of course regular croutons would change the recipe into a no vegan, vegan recipe, does that make sense?)



Sunday, May 1, 2011

Dave's Killer Whole Wheat Bread Recipe


I recently made a trip to our favorite grocery store Winco and came across this bread that looked so delicious! Today we made vegetarian sandwiches and it's exactly what I have been looking for in a bread for so many years. A true whole wheat bread, but not bitter or tough. Soft with lots of nutty texture and it's vegan! Our whole family is completely hooked. But with each loaf costing $4.00, I thought there has to be something out there in google world that could help me come up with something similar to make at home. Just recently I have been using some recipes from everdaydish.tv and have found most of them to be super tasty, and then today I found this Dave's Killer Bread Recipe. Although I don't usually post recipes on my site until I have tested them in my own home, on my own family, I figured that this one was one that I definitely wanted to post, as I will be trying it out tomorrow, and I'll be sure to post an update of the outcome. If this turns out to taste like the bread we just bought, then my searching for the best bread recipe is officially over. To be continued......




For now here is the recipe, as posted on Everday Dish.



DAVE’S KILLER 100% WHOLE WHEAT BREAD





This is an awesome loaf of bread! If you’re looking for a whole grain, soft sandwich bread with a wonderful, sweet nutty flavor, this is your bread!



Note: This recipe is best made with a heavy-duty stand mixer.





Sponge

3 1/3 cups whole wheat flour (14 1/4 ounces/403 grams)

1/2 cup organic sugar

1 tbsp plus 1/2 tsp instant yeast

2 1/4 cups water

1 1/2 tbsp molasses

1 tbsp canola oil



Dough

3 1/3 cups whole wheat flour (14 1/4 ounces/403 grams)

1/4 cup vital wheat gluten (30 grams)

2 tsp salt



1. Sponge In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined. Add the water, molasses and oil to the flour, mixing until incorporated. Beat dough for 5 minutes on low. Cover bowl and set aside for one hour.



2. Dough: Add the remaining flour, gluten, salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops (see video). You should have a nice, smooth dough.



3. Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes. Roll dough into a smooth log, making sure to get the air out. Repeat with remaining dough. Place shaped dough into greased pans and let proof until it begins to peak over the pan. Preheat oven to 350°F while bread is rising.



4. Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top. Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190°F.

Saturday, April 30, 2011

12 bean soup


SERVES 8

1# 12 bean mix
8 c. water
3 T. vegetarian chicken seasoning (whole foods bulk section)
1/2 pkg of roasted corn kernals (trader joes), you could also use regular frozen or canned corn.
1 pkg Quorn vegetarian chik'n tenders (optional, do not use if you want this meal to be vegan)
1 T. liquid smoke
1 c. barbecue sauce
2 cans rotel mexican tomatoes
1 onion, chopped
4 T. minced garlic
1 T. olive oil

Soak beans overnight.  Then drain.
Heat olive oil in a sauce pan and cook garlic and onion, until translucent.  Add soaked beans, water and 3 T. chicken seasoning.  Cook on high until boiling then lower heat and simmer, stirring occassionally untnil beans are tender.  Add more water if needed. 

When beans are tender and cooked, add quorn chik'n tenders, corn, liquid smoke, barbecue sauce, and tomatoes.  Cook until heated through and serve. 

Friday, April 29, 2011

Black bean lettuce wraps

Though these are not very beautiful to look at, they are so good, super easy and very low in fat and calories. 
2- 15 oz. cans black beans, drained
1 avocado, diced
1/2 green bell pepper, chopped
1/2 onion, diced
2 cloves garlic, minced
1-2 c. favorite salsa
2 T. lime juice
1 t. ground cumin
1/2 - 1 t. chipotle pepper seasoning (optional)
1 c. cilantro, finely chopped
8 large romaine lettuce leaves

Place beans over med heat.  Add remaining ingredients, excluding romaine and heat until heated through about 5 min.  Place 1/4 c. of filling in the center of each lettuce leave like a taco and serve.

Serves 4

Thursday, April 28, 2011

Peanut Butter Rice Crispy treats (from Alicia Silverstone)

1 3/4 cups brown rice syrup

1 pinch sea salt

3/4 cup peanut butter or almond butter (all natural)

1 box brown rice crisps cereal

1/2 cup grain-sweetened chocolate chips (optional)

Heat rice syrup with a pinch of salt in a saucepan over low heat. When rice syrup liquefies, add peanut butter and stir until well combined and heated through.

Pour entire box of cereal into a large bowl. Pour rice syrup mixture on top. Use your hands to incorporate everything together (mix in grain-sweetened chocolate chips at this point, if using).

Press down into an 8- ×8-inch or 9- ×13-inch baking dish. Wet your fingers as your press down to keep them from sticking. Let cool for 1 hour before cutting into squares.

Chickpea Taco's (from Kevin Nealon)

1 small onion, chopped

1 tablespoon olive oil

1 celery stalk, chopped

1 green bell pepper, seeded and chopped

1 15-ounce can chickpeas, drained

3 - 5 tablespoons salsa

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 dash cayenne pepper, or to taste

8 - 10 taco shells



In large sauté pan, heat oil over medium heat.



Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture.



Fill shells evenly with mixture from sauté pan. If desired, top with any of the following: chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa.

Thursday, April 14, 2011

Vegan Fettuccini Alfredo

1 T. Olive Oil
8 fresh mushrooms, sliced
7 garlic minced
1 cup coconut milk, almond milk or soy milk
1 pinch nutmeg
1/2 t. smoked paprika
2 T. earth balance
1 t. black pepper
1/4 c. nutritional yeast
1/2 c. vegan sour cream
juice 1/2 lemon
2 T. whole wheat flour mixed with 1/2 c. coconut milk

Saute mushrooms and garlic in olive oil.  Place Mushrooms, garlic, coconut milk, nutmeg, paprika, earth balance, black pepper and nutritional yeast in a blender and blend until smooth and creamy.

Remove pan and place in a saucepan.  Cook on med heat.  When slowly boiling add sour cream.  Stir well.  Bring to a rolling boil and add flour and milk mixture.  Stirring constantly to avoid burning.  When sauce has thickened and become the correct consistency, remove from heat and add lemon juice to taste. 

Serve over fettuccini noodles. 

Wednesday, April 13, 2011

Japanese style salad dressing

1/2 cup minced onion

1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons of organic sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.  Store in a sealed container for up to 2 weeks

Sunday, April 10, 2011

Vegan Buttermilk Ranch Dressing

1 cup veganaise
1 T. White vinegar
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/4 teaspoon mustard powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon garlic powder
1 Tablespoon dried parsley flakes
1 c. soy, almond, coconut, or rice milk

Mix veganaise and 1 T. White vinegar in a bowl.  Add spices and mix well.  If you want it to be more like a dip you are finished.  Otherwise for a salad dressing add 1 c. of soy, almond, rice or coconut milk.  Mix well.  Place in a glass container and place in refrigerator.  This will keep in the fridge for a couple of weeks.

Thursday, April 7, 2011

Homemade Pancakes

1 1/4 c. all purpose flour
2 t. baking powder
1/2 t. salt
1 t. gr. cinnamon
2 T. coconut oil, melted
1/3 c. water
1 to 1 1/4 c. almond milk
2 T. maple syrup
1 t. vanilla extract

Preheat skillet over med heat.  In a large bowl sift together the flour, baking powder, salt and cinnamon.  Make a wekk in the center and add the oil, water, milk, maple syrup and vanilla. Mix just until ingredients are combined.  A few lumps in the batter are fine. 

place 1 T. coconut oil in skillet.  Pour pancakes one at a time and cook until bubbles form and the top looks somewhat dry.  Flip over and cook on other side.  Serve.

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