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.
Tuesday, December 18, 2012
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
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
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
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
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
- This is great on Nacho's, grilled cheese, pasta or anything else you can think of. It's consistency is much like velveeta. Even our non-vegan family members loved it!! This will be my go to recipe for quick vegan cheese.
- 1/4 cup raw cashews
- 1 1/2 cups cold water
- 2 large roasted red peppers or 2 ounces pimientos (half of a 4 oz. jar)
- 2 tablespoons cornstarch
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1/2-1 teaspoon salt
- 1 (4 ounce) can diced green chilies (optional)
Directions:
- 1Rinse cashews with hot water while combining the remaining ingredients (except chiles) in a blender.
- 2Add cashews to blender and process on high for 1-2 minutes.
- 3Cook in a sauce pan over medium heat, stirring constantly, until thick.
- 4Add 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!!!
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.
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
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.
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
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.
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
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)
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.
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.
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
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.
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
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.
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.
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
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
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.
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.
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.
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
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.
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.
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.
Friday, March 25, 2011
Heritage REcipes
A few years ago while visiting Grandma and Grandpa Waters, I came across an old recipe box filled with my great grandma's, great aunts and relatives cherished recipes. Some of these recipes have been passed down through our family for many years and very often seen on our Thanksgiving table.
Grandma Decker was a pie maker for many of the local restaurants in her hometown, Cedar City, Utah. Her pie crust and apple pie are one of the family favorites.
What a great blessing it is to have these recipes and be able to share them.
Grandma Waters Macaroni and Tomatoes
1# hamburger
1# elbow macaroni
1 large bottle of tomato or V8 juice
cook elbow mac as directed
cook hamburger. Drain macaroni and place back in pot. Add hamburger and tomato or V8 juice enough to moisten.
Grandma Waters Cherry Salad
2 6oz. cool whip
1 can cherry pie filling
1 c. slivered almonds
1 small can of crushed pineapple, drained
1 can condensed milk
Mix condensed milk with cherry pie filling. Add slivered almonds, and pineapple. Add cool whip and place in refrigerator for atleast 1 hour.
Cartwheel Cookies
4 ½ c. quick oatmeal
2 ¼ c. flour
1 ½ t. soda
1 ½ t. salt
1 ½ c. brown sugar
1 ½ c. white sugar
1 ½ c. shortening
3 eggs
1 ½ t. vanilla
1 c. nuts
Sift dry ingredients. Cream shortening and sugars. Beat in eggs and vanilla. Add dry ingredients. Stir in oats and nuts. Raisins, chocolate chips, or butterscotch chips may be added. Put in rolls and refrigerate. Slice when firm. Or drop and press with glass dipped in sugar.
Soft Zucchini Cookies
½ c. shortening
½ c. granuated sugar
1 c. brown sugar
2 eggs
1 t. vanilla
3 c. coarsely grated raw zucchini
1 t. baking powder
½ t. baking soda
1 t. cinnamon
½ t. salt
3 ½ c. flour
1 c. chopped nuts
1 c. chopped dates (if desired)
Measure flour and other dry ingredients. F succhini seems especially moist, add another ½ c. flour. Cream together shortening and sugar; then beat in eggs and vanilla, and beat until fluffy. Stir in zucchini. Add sifted dry ingredients, the nuts and dates. Drop by t. onto greased cookie sheet. Bake at 375 for 12-15 min. makes 6 dozen. Note: 2 c. rolled oats may be used in place of 1 c. flour, also risins, currants or chocolate chops may be used in place of dates.
Coconut pecan bars
2 c. sifted flour
1 t. baking powder
1 t. salt
1 c. butter
2 c. brown sugar
2 eggs
2 t. vanilla
1 c. chopped pecans
3 ½ oz. flaked coconut
Sift together flour, baking powder and salt. Cream butter well and brown sugar, eggs and vanilla; beat until smooth and creamy. Add sifted dry ingredients and mix well. Stir in coconut and pecans. Spread in buttered 10x15 jelly roll pan. Bake at 350 about 25 min. or until down. Cool. Sprinkle with powdered sugar and cut ito bars. Makes 3 ½ dozen.
Tater Tot casserole
1 # ground beef
Salt and pepper to taste
½ c. onions, diced
1 # frozen tater tots
1 c. of mushroom soup
½ tsp. Worcestershire sauce
Brown beef and onion, add mushroom soup and Worcestershire sauce
Place in greased casserole. Put tater tots on top of meat mixture bake 20-25 min. at 375
Serves 4
Soft Sugar Cookies
1 c. sugar
½ c. butter
1 t. vanilla
½ c. milk
2 eggs
3 ½ c. flour
4 t. baking powder
Mix and bake at 350 for 9-11 min.
Grandma Retta's Shrimp Salad
2 cans of Shrimp
1 # small tube Macaroni
1/2 head of iceberg Lettuce, chopped roughly
1 Onion chopped
2 ribs Celery chopped
1-1 1/2 c. Salad dressing (grandma uses miracle whip)
3 dashes of red wineVinegar
1 garlic, minced (optional)
Cook the macaroni as directed on package. Drain and set aside. Mix Salad dressing, vinegar and garlic well. Add shrimp, lettuce, onion and celery. Mix well. Add cooked macaroni and mix well. Adjust Salad dressing and vinegar if needed. Adding more if too dry.
Grandma Decker's Homemade Bread
2 t. salt
½ c. sugar
½ c. shortening
2 c. hot water
2 yeast in ½ c. water
Mix above then add 2 ½ c. cold water then add yeast mixture & 6 c. flour then add 6 more cup a flour knead. Place in a loaf pan and let rise. Bake at 375 until done.
Grandma Decker’s Pie Crust
1 c. lard or ¾ c. to 1 c. oil
½ . water (hot)
Stir until soft
2 ½ c. flour
Do not handle much
½ or 1/3 t. salt
¼ t. baking powder
Apple Pie
5-7 tart apples
2 T. flour
1 c. syrup maple
1 ½ t. cinnamon
1/8 t. nutmeg
Mix place in a pie crust and bake at 400 50 min.
Grandma Retta's applesauce cookies
3 c. applesauce
3 c. sugar
1 ½ c. shortening
3 eggs
6 c. flour
3 t. baking powder
3 t. cinnamon
1 ½ t. baking soda
1 ½ t. nutmeg
1 ½ t. cloves
1 c. nuts or chocolate chips
Mix applesauce, sugar, shortening & eggs. Add applesauce& soda etc..
Grandma Retta's Sugar cookies
1½ c. butter
3 c. sugar
3 t. vanilla
1 ½ c. milk
6 eggs
10 c. flour
4 tsp. baking powder
Mix all indredients and Bake 300 for 9-11 min.
Oatmeal cookies
¾ c. butter or 1/4 c. veg oil
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
2 t. baking powder
¾ t. cinnamon
2 c. oatmeal
1 c. walnuts
Bake at 350 for 10-12 min. makes 3-4 dozen
Aunt Kristine’s Brownie’s
1 ½ . flour
1/3 c. cocoa
2 c. sugar
1 t. vanilla
4 eggs
2 cubes buter
Mix bake 350 for 15 min.
1 c. melted choc chips
1 T. butter
Put on top when brownies are done.
Banana Bread
2/3 c. sugar
1/3 c. butter
1 ¾ c. flour
2 eggs
2 t. baking powder
¼ t. soda
4 bananas
Makes 1 loaf. 350 for 1 hour.
Betty’s sugar Cookies
3 c. flour
1 c. sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 c. soft butter
1 egg
3 T. milk
1 teaspoon vanilla
Mix all ingredients Roll out and cut
Cook at 400 for 5-8 min.
Maraschino cherries
4.5 # cherries
4.5 # sugar
1 oz. almond extract
1 oz. red color
Juice of 1 lemon
Soak cherries in solution of 1 t. salt and 1 t. alum in 1 qt. water. After soaking for 24 hours, wash until all trace of salt is gone.
Add sugar and coloring to cherries and bring to a boil. Set aside and let stand 24 hours. Bring to a boil and let stand a second time. Bring to a boil a third time, and add almond extract and lemon juice and bottle.
$1,000,000 pickles
2 qt. cucumbers
1 qt. onions
1 head cabbage
2 red peppers
1 c. gr. Peppers
¾ c. salt
5 c. vinegar
5 c. sugar
1 c. water
2 T. mustrd seed
2 T. celery seed
1 T. dry mustard
1 T. turmeric
½ c. flour
Grind cucumbers, onions cabbage, and peppers. Mix salt into ground mixture and let stand awhile rinse.
To make syrup, mix vinegar, sugar, water, mustard seed, and celery seed in a pan. Stir together dry mustard, turmeric and flour. Add to vinegar mixture. Put on pickles and cook 1 minute.
Green Tomato Pickles
16 large green tomatoes
4 large onions
Red and green peppers
4 c. sugar
1 t. cloves
1 t. nutmeg
1 t. cinnamon
Grind tomatoes and onions. Sprinkle with salt. Drain. Cover with diluted vinegar. Cook 2 hours. Seal.
Bread and Butter Pickles
20 med cucumbers
12 onions
1 c. salt
4 c. water
4 c. vinegar
4 c. sugar
4 t. celery seed
2 t. ginger
2 t. mustard seed
1 t. turmeric
Peel and grind vegetables. Add salt and let stand 2 hours. Drain and rinse. Heat remaining ingredients to boilng point and add vegetables. Cook for 3o minutes. Seal hot. Makes 3 quarts.
Pepper Sauce
1 hot pepper
12 red peppers
12 green peppers
2 c. vinegar
2 c. sugar
3 T. salt
2 t. mustard seed
2 t. celery seed
Chop peppers. Cover with boiling water, and let stand for 5 min., covered. Drain well. Add vinegar, sugar, salt, mustard seed, and celery seed. Bring to boil and boil 10 minutes. Seal.
Grandma Wood’s Pickles
8 c. cucumbers
4 c. onions
1 bunch celery
1 ½ c. peppers
2 quarts water
½ c. salt
3 c. vinegar
3 ½ c. sugar
1 t. celery seed
1 t. mustard seed
½ turmeric
Grind vegetables. Add water and salt. Cook and drain. Add remaining ingredients, boil 15 minutes. Seal.
Popcorn balls
1 c. light corn syrup
1 c. sugar
1 pkg fruit flavored jello
½ # salted peanuts, chopped coarsely
9 c. popcorn
Combine syrup and sugar. Bring to a boil. Remove from heat. Add jello and stir until dissolved. Add peanuts, mix with popcorn and form mixture into balls and wrap in waxed paper.
Carrot Cake
4 eggs
2 c. sugar
3 c. cake flour
1 ½ . oil
2 t. cinnamon
2 t. baking powder
1 t. baking soda
2 c. carrots, grated
½ c. walnuts
Salt to taste
Mix ingredients bake at 350 for 35-40 min.
Date Cake
1 c. brown sugar
½ c. shortening
2 eggs
1 c. nuts
½ c. boiling water
1 t. soda
½ t. salt
1 # dates (pitted)
2 c. flour
Cream sugar and shortening, add eggs and vanilla. Put soda in boiling water add flour and water alternately. Add nuts and dates last.
Banana nut cake
½ c. shortening
1 ½ c. sugar
2 eggs
1 c. banana, mashed
½ t. vanilla
2 c. flour, sifted
¾ t. soda
½ t. salt
½ c. buttermilk
1 c. chopped nuts
Mix ingredients and bake at 350 for 30 min.
Applesauce Cake
1 2/3 c. cake flour
1 1/3 c. sugar
¼ t. baking powder
1 t. baking soda
¾ t. salt
½ t. cinnamon
¼ t. cloves
¼ t. allspice
1/3 c. shortening
1/3 c. water
1/3 c. nuts, chopped
1 c. thick applesauce
1 egg
Mix ingredients and bake 50-55 min. at 350
Orange carrot cookies
½ c. orange juice, freshly squeezed
Grated peel of 1 orange
1 t. lemon exrract
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
2 eggs, beaten well
1 ½ c. carrots, grated fine
1 c. brown sugar
¾ c. melted shortening
Walnuts
Little more flour
Mix ingredients and cook for 15 for 20 minutes 375
Ginger cookies
¾ c. shortening
1 c. sugar
1 egg, well beaten
4 T. molasses
2 c. flour, sifted
2 t. baking soda
½ t. salt
1 T. ginger
1 t. cinnamon
Cream shortening and sugar. Add egg and molasses and mix. Sift soda and seasonings with flour and mix thoroughly into shortening mixture. Take small portions of dough and form into balls. Roll in granulated sugar. Bake at 350 for 15 to 20 min.
Pineapple coconut bars
¼ c. butter
1 c. brown sugar
1 ½ c. shredded coconut
1 c. flour, sifted
½ t. salt
1 c. pineapple, crushed
¾ c. sugar
3 T. cornstarch
¼ t. salt
1 T. butter
1 T. lemon juice
Cream butter and sugar. Mix in remaining ingredients of first list until crumbly. Press half of mixture into a greased and floured 9” square pan. Combine pineapple, sugar, cornstarch and salt. Stirring constantly, bring mixture to a boil and cook until thick and clear (about 5 min.) remove from heat and add butter and lemon juice. Cool slightly. Spread filling over crumb mixture. Cover with remaining crumbs. Press top layer down firmly. Bake 350 for 35 min. yield 20 bars.
Lemon dream dessert
1/2 c. butter or margarine
1 c. flour
2 eggs beaten
½ c. brown sugar
¾ c. coconut, chopped
½ c. nuts, chopped
1/8 t. baking powder
¼ t. salt
½ t. vanilla
2 t. lemon rind, grated
2 T. lemon juice
1 c. confectioner’s sugar, sifted
Cut butter into flur until mixture resembles coarse meal. Press mixture firmly into an ungreased pan. Bake at 350 for 15-20 min. combine eggs, brown sugar, coconut, nuts, baking powder, salt and vanilla. Mix well. Spread over the partially baked dough. Return to oven and continue baking for 20-25 min at 350.
Combine lemon rind, lemon juice, and confectioner’s sugar. Mix until smooth. Frost cake immediately upon taking it from the oven. Cool 15 min. cut into bars.
Betty’s strawberry jello
2 pkgs strawberry jello
2 c. water
2 pkgs froxen strawberries
3 bananas, mased
1- 1 # can pineapple
1 pint sour cream
Mix all together. Put part in pan and let set. Add sour cream and pour over set jello.
Zucchini Relish
10 c. ground peeled zucchini
4 c. ground onions
5 T. salt
Mix and let stand overnight
Rinse with cold water and drain.
Add
2 ½ . vinegar
5 c. sugar
1 t. each of nutmeg, dry mustard and turmeric
2 t. celery seed
1 T. cornstarch
1 red pepper and 1 green pepper chopped fine
Add everything, let cook to a hard boil then cook 5 min.
Zucchini jam
Peel zucchini and blend to puree
12 c. zucchini
Add 2 oranges and 1 lemon ground
Add 2 pkg sure jell and boil hard 1 min. add 10 c. sugar—boil till mixture thickens and sheets from spoon. Bottle and seal.
Zucchini casserole
1 pkg stove top stuffing mix
1 stick of butter
3 c. cubbed zucchini
1 pint sour cream
1 can cheese soup
1 c. chopped onion
Pinch of garlic salt
Salt and pepper
Mix melted marg with stuffing mix and seasoning. Place in bottom of dish combine remaining ingredients pour over stuffing top with a sprinkle of stuffing mix, bake at 350 for 30-40 min.
Grandma Decker’s Carrot Cake
4 eggs
2 c. sugar
1 ¼ c. Mazola oil
2 c. flour
1 ½ t. soda
2 t. baking powder
2 t. cinnamon
½ t. salt
3 c. grated carrots – add last
Mix eggs, oil and sugar. Sift flour, soda, baking powder, cinnamon and salt. Then mix in carrots. Bake in a pan for 55 min. at 350.
For frosting: mix 3 oz. cream cheese, ½ stick of oleo, 1 ½ t. vanilla and ½ box powdered sugar. Mix well.
Nut Toffee – Harriette Blum
1 c. sugar
1 c. nuts (any kinds)
2 stick of butter
3 T. water
Mix all together in a pan. Stir constantly with a wooden spoon until desired color. (I take it off in about 5 min.) Remove and then pour into a cookie sheet Cool and break up or cut while hot in squares. I always break mine up.
Grandma’s Decker's meat loaf
1 # hamburger
1 # sausage
1 c. grated potatoes
1 c. grated carrots
1 onion grated
1 c. tomato juice
2 t. flour
Put into a loaf pan and bake until meat is done about 1 hour.
Prophet’s Dessert
Mix together and press into bottom of drippen pan
1 square butter
1 c. flour
1 c chopped nuts
Bake 20 min. at 350 cool..
Mix the following
8 oz. cream cheese
1 c. powdered sugar
1 c. cool whip
Then spread on top of crust
Then mix together
2 pkg instant pudding mix
2 c. milk
Beat at low speed until set. Then add 1 small can undrained crushed pineapple and spread on top of cream mixture.
Top with remaining cool whip and sprinkle with nuts.
Grandma Wood's sweet pickle relish
Grind 8 c. cucumbers
4 c. onions
1 ½ c. green peppers
1 bunch of celery
Bring to a boil in brine 1 c. salt 2 qts water
Drain and rinse
Syrup combine –
3 c. vinegar
5 c. sugar
1 t. celery seed
1 ½ t. mustard seed
½ t. turmeric
Mix vegetables with syrup cook 15 min. makes 7 pints
Grandma Wood's bread and butter pickles
20 med cucumbers
½ c. salt
4 c. water
4 t. celery seed
2 t. ginger
12 onions
4 c. vinegar
4 c. sugar
1 t. turmeric
2 t. mustard seed
Peel and slice vegetables. Add salt and let stand 2 hours. Drain and rinse off. Heat vinegar sugar and spices to boiling point. Cook 30 min. seal
5 qts.
Old fashion sugar cookies
1 c. shortening
2 c. sugar
2 eggs (separated)
4 c. sifted flour
1 t. salt
1 t. soda1 t. lemon juice1 c. evaporated milk
1 t. vanilla
Cream the first 2 ingredients and add egg yolks until light with electric mixer. Add next ingredients. Add lemon juice to evaporated milk. Add dry and liquid ingredients alternately to the creamed mixture add vanilla. Beat egg whites until stiff but not dry. Fold into batter. Drop batter by spoon about 2 or 3 min. apart on greased baking sheet. Can sprinkle cookies with sugar and cinnamon if want to.
Bake 10-12 min. at 350, you can add 1 c. nuts or 1 c. drained pineapple
Hot apple cider punch
2 ¼ c. sugar
2 sticks cinnamon
8 whole allspice
10 whole cloves (or 1 ginger root)
4 c. orange juice (frozen)
2 c. lemon juice
2 qts. Apple cider or apple juice
Combine sugar and water and boil 5 min. add spices and stand for 1 hour. Just before serving combine all and bring to a boil. Makes 4 ¼ quarts
Stuffed Pepper Shells
3 med gr. Peppers
2 c. (1 ½ #) ground beef
2 c. dry bread crumbs
2 eggs
1 t. salt
¼ t. pepper
2 T. chopped onion
3 T milk
Shortening
Remove stem ends and seeds from green peppers. Cut pepper shells in two lengthwise. Combine beef dry bread crumbs, eggs, salt, pepper, onion and shortening. Fill pepper shells with meat mixture. Bake in a pan at 350 for 45 min. serve with a tomato sauce
Yield 6 stuffed peppers.
Grandma’s Meat Loaf
1 ½ # ground veal
1 ½ # ground hamburger
2 c. bread crumbs
2 c. tomato juice
Salt to taste
2 whole eggs
1 c. evaporated milk
Mix in bread crumbs with the ground meat and add tomato juice, eggs, & milk. Bake in greased pan for 2 hours.
Grandma Wood’s dill pickles
2 c. vinegar
6 c. water
½ c. salt
2 T. sugar
2 t. alum
Heat and pour over cucumbers and chill
Grandma Wood’s baby beets
Cook beats until done. Peel and put in syrup.
Syrup:
1 ½ c. vinegar,
¾ c. sugar,
1 c. water,
little bit of salt. (6 c. vinegar, 3 c. sugar, 4 c. water)
Boil hard 5 min. & seal glass jars. Makes 2 qts.
Grandma Wood's cinnamon roll
2 c. flour
½ c. shortenng
3 t. baking powder
Salt
¼ c. sugar
Milk to roll
Roll into sheet-butter-spread with cinnamon and brown sugar
Grandma Decker's Temptation spice cake
2 c. flour
1 t. salt
1 t. cinnamon
¼ t. cloves
1 c. milk
3 ¼ t. baking powder
1 1/3 c. sugar
½ t. nutmeg
½ c. shortening
1 t. vanilla
Beat 2 min. add 2 unbeaten eggs and beat two more minutes. Bake 35-40 min. at 350 for 2 layers.
Creamy raisin nut frosting – 2 ½ T. flour blend with ½ . milk. Cook to a very thick paste (about 10 min) stirring constantly. Cool to lukewarm. Cream ½ c. shortening with ½ c. sugar, ¼ t. salt and ½ t. cinnamon. Add paste. Beat until fluffy. Fold into ½ t. vanilla, ½ c. cut raisins and ½ c. chopped nuts use 1/3 for filling. Blend in 1 c. sifted 4x sugar. Spread on top and sides.
Rich baking powder biscuits
1 c. flour
½ t. salt
2 t. baking powder
3 T. shortening
1/3 c. milk
Cornbread
1 c. cornmeal
1 c. sifted flour
¼ c. sugar
½ t. salt
4 t. baking powder
1 egg
1 c. milk
¼ c. shortening
Do not overbeat- bake 425 for 20-25 min.
Snickerdoodles
Oven at 400
Mix together
1 c. shortening,
1 ½ c. sugar
2 eggs
Sift and stir in
2 ¾ c. flour,
2 t. cream of tartar,
1 t. soda,
½ t. salt.
Roll into balls and roll balls into 2 T. sugar and top with cinnamon. Bake 8-10 min.
Crescent cheese rolls
1 pkg yeast
¾ c. warm water
1 egg
3 c. biscuit mix
¼ to ½ c. grated cheese
2 T. butter (softened)
Dissolve yeast in warm water, add egg & biscuit mix and beat vigorously. Stirin chese. Knead until mooth. Roll dough to 10” square and spread with butter ½. Fold unbuttered half over buttered protions. Seal edges, roll dough into 12” circle and cut into 16 points curve into crescents. Let rise about 1 hour. Bake at 400 about 10 min. brush tops with melted butter.
Cherry surprise
1/2 c. nuts
3 eggs
½ t. cream of tartar
1 c. sugar
1 t. vanilla
1 c. broken saltines
2 pkg cool whip
1 cherry pie filling
Beat egg whites stiff, add tartar, sugar slowly, vanilla. Fold in crackers, lightly oiled and floured pan bake 350 for 25 min. cool thoroughly.
Whip dream whip according to directions. Spread over baked egg whited then add fruit filling. Whe putting beaten egg whites in dish be sure to pile toward the sides of the dish & up.
Grandma Decker was a pie maker for many of the local restaurants in her hometown, Cedar City, Utah. Her pie crust and apple pie are one of the family favorites.
What a great blessing it is to have these recipes and be able to share them.
Grandma Waters Macaroni and Tomatoes
1# hamburger
1# elbow macaroni
1 large bottle of tomato or V8 juice
cook elbow mac as directed
cook hamburger. Drain macaroni and place back in pot. Add hamburger and tomato or V8 juice enough to moisten.
Grandma Waters Cherry Salad
2 6oz. cool whip
1 can cherry pie filling
1 c. slivered almonds
1 small can of crushed pineapple, drained
1 can condensed milk
Mix condensed milk with cherry pie filling. Add slivered almonds, and pineapple. Add cool whip and place in refrigerator for atleast 1 hour.
Cartwheel Cookies
4 ½ c. quick oatmeal
2 ¼ c. flour
1 ½ t. soda
1 ½ t. salt
1 ½ c. brown sugar
1 ½ c. white sugar
1 ½ c. shortening
3 eggs
1 ½ t. vanilla
1 c. nuts
Sift dry ingredients. Cream shortening and sugars. Beat in eggs and vanilla. Add dry ingredients. Stir in oats and nuts. Raisins, chocolate chips, or butterscotch chips may be added. Put in rolls and refrigerate. Slice when firm. Or drop and press with glass dipped in sugar.
Soft Zucchini Cookies
½ c. shortening
½ c. granuated sugar
1 c. brown sugar
2 eggs
1 t. vanilla
3 c. coarsely grated raw zucchini
1 t. baking powder
½ t. baking soda
1 t. cinnamon
½ t. salt
3 ½ c. flour
1 c. chopped nuts
1 c. chopped dates (if desired)
Measure flour and other dry ingredients. F succhini seems especially moist, add another ½ c. flour. Cream together shortening and sugar; then beat in eggs and vanilla, and beat until fluffy. Stir in zucchini. Add sifted dry ingredients, the nuts and dates. Drop by t. onto greased cookie sheet. Bake at 375 for 12-15 min. makes 6 dozen. Note: 2 c. rolled oats may be used in place of 1 c. flour, also risins, currants or chocolate chops may be used in place of dates.
Coconut pecan bars
2 c. sifted flour
1 t. baking powder
1 t. salt
1 c. butter
2 c. brown sugar
2 eggs
2 t. vanilla
1 c. chopped pecans
3 ½ oz. flaked coconut
Sift together flour, baking powder and salt. Cream butter well and brown sugar, eggs and vanilla; beat until smooth and creamy. Add sifted dry ingredients and mix well. Stir in coconut and pecans. Spread in buttered 10x15 jelly roll pan. Bake at 350 about 25 min. or until down. Cool. Sprinkle with powdered sugar and cut ito bars. Makes 3 ½ dozen.
Tater Tot casserole
1 # ground beef
Salt and pepper to taste
½ c. onions, diced
1 # frozen tater tots
1 c. of mushroom soup
½ tsp. Worcestershire sauce
Brown beef and onion, add mushroom soup and Worcestershire sauce
Place in greased casserole. Put tater tots on top of meat mixture bake 20-25 min. at 375
Serves 4
Soft Sugar Cookies
1 c. sugar
½ c. butter
1 t. vanilla
½ c. milk
2 eggs
3 ½ c. flour
4 t. baking powder
Mix and bake at 350 for 9-11 min.
Grandma Retta's Shrimp Salad
2 cans of Shrimp
1 # small tube Macaroni
1/2 head of iceberg Lettuce, chopped roughly
1 Onion chopped
2 ribs Celery chopped
1-1 1/2 c. Salad dressing (grandma uses miracle whip)
3 dashes of red wineVinegar
1 garlic, minced (optional)
Cook the macaroni as directed on package. Drain and set aside. Mix Salad dressing, vinegar and garlic well. Add shrimp, lettuce, onion and celery. Mix well. Add cooked macaroni and mix well. Adjust Salad dressing and vinegar if needed. Adding more if too dry.
Grandma Decker's Homemade Bread
2 t. salt
½ c. sugar
½ c. shortening
2 c. hot water
2 yeast in ½ c. water
Mix above then add 2 ½ c. cold water then add yeast mixture & 6 c. flour then add 6 more cup a flour knead. Place in a loaf pan and let rise. Bake at 375 until done.
Grandma Decker’s Pie Crust
1 c. lard or ¾ c. to 1 c. oil
½ . water (hot)
Stir until soft
2 ½ c. flour
Do not handle much
½ or 1/3 t. salt
¼ t. baking powder
Apple Pie
5-7 tart apples
2 T. flour
1 c. syrup maple
1 ½ t. cinnamon
1/8 t. nutmeg
Mix place in a pie crust and bake at 400 50 min.
Grandma Retta's applesauce cookies
3 c. applesauce
3 c. sugar
1 ½ c. shortening
3 eggs
6 c. flour
3 t. baking powder
3 t. cinnamon
1 ½ t. baking soda
1 ½ t. nutmeg
1 ½ t. cloves
1 c. nuts or chocolate chips
Mix applesauce, sugar, shortening & eggs. Add applesauce& soda etc..
Grandma Retta's Sugar cookies
1½ c. butter
3 c. sugar
3 t. vanilla
1 ½ c. milk
6 eggs
10 c. flour
4 tsp. baking powder
Mix all indredients and Bake 300 for 9-11 min.
Oatmeal cookies
¾ c. butter or 1/4 c. veg oil
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
2 t. baking powder
¾ t. cinnamon
2 c. oatmeal
1 c. walnuts
Bake at 350 for 10-12 min. makes 3-4 dozen
Aunt Kristine’s Brownie’s
1 ½ . flour
1/3 c. cocoa
2 c. sugar
1 t. vanilla
4 eggs
2 cubes buter
Mix bake 350 for 15 min.
1 c. melted choc chips
1 T. butter
Put on top when brownies are done.
Banana Bread
2/3 c. sugar
1/3 c. butter
1 ¾ c. flour
2 eggs
2 t. baking powder
¼ t. soda
4 bananas
Makes 1 loaf. 350 for 1 hour.
Betty’s sugar Cookies
3 c. flour
1 c. sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 c. soft butter
1 egg
3 T. milk
1 teaspoon vanilla
Mix all ingredients Roll out and cut
Cook at 400 for 5-8 min.
Maraschino cherries
4.5 # cherries
4.5 # sugar
1 oz. almond extract
1 oz. red color
Juice of 1 lemon
Soak cherries in solution of 1 t. salt and 1 t. alum in 1 qt. water. After soaking for 24 hours, wash until all trace of salt is gone.
Add sugar and coloring to cherries and bring to a boil. Set aside and let stand 24 hours. Bring to a boil and let stand a second time. Bring to a boil a third time, and add almond extract and lemon juice and bottle.
$1,000,000 pickles
2 qt. cucumbers
1 qt. onions
1 head cabbage
2 red peppers
1 c. gr. Peppers
¾ c. salt
5 c. vinegar
5 c. sugar
1 c. water
2 T. mustrd seed
2 T. celery seed
1 T. dry mustard
1 T. turmeric
½ c. flour
Grind cucumbers, onions cabbage, and peppers. Mix salt into ground mixture and let stand awhile rinse.
To make syrup, mix vinegar, sugar, water, mustard seed, and celery seed in a pan. Stir together dry mustard, turmeric and flour. Add to vinegar mixture. Put on pickles and cook 1 minute.
Green Tomato Pickles
16 large green tomatoes
4 large onions
Red and green peppers
4 c. sugar
1 t. cloves
1 t. nutmeg
1 t. cinnamon
Grind tomatoes and onions. Sprinkle with salt. Drain. Cover with diluted vinegar. Cook 2 hours. Seal.
Bread and Butter Pickles
20 med cucumbers
12 onions
1 c. salt
4 c. water
4 c. vinegar
4 c. sugar
4 t. celery seed
2 t. ginger
2 t. mustard seed
1 t. turmeric
Peel and grind vegetables. Add salt and let stand 2 hours. Drain and rinse. Heat remaining ingredients to boilng point and add vegetables. Cook for 3o minutes. Seal hot. Makes 3 quarts.
Pepper Sauce
1 hot pepper
12 red peppers
12 green peppers
2 c. vinegar
2 c. sugar
3 T. salt
2 t. mustard seed
2 t. celery seed
Chop peppers. Cover with boiling water, and let stand for 5 min., covered. Drain well. Add vinegar, sugar, salt, mustard seed, and celery seed. Bring to boil and boil 10 minutes. Seal.
Grandma Wood’s Pickles
8 c. cucumbers
4 c. onions
1 bunch celery
1 ½ c. peppers
2 quarts water
½ c. salt
3 c. vinegar
3 ½ c. sugar
1 t. celery seed
1 t. mustard seed
½ turmeric
Grind vegetables. Add water and salt. Cook and drain. Add remaining ingredients, boil 15 minutes. Seal.
Popcorn balls
1 c. light corn syrup
1 c. sugar
1 pkg fruit flavored jello
½ # salted peanuts, chopped coarsely
9 c. popcorn
Combine syrup and sugar. Bring to a boil. Remove from heat. Add jello and stir until dissolved. Add peanuts, mix with popcorn and form mixture into balls and wrap in waxed paper.
Carrot Cake
4 eggs
2 c. sugar
3 c. cake flour
1 ½ . oil
2 t. cinnamon
2 t. baking powder
1 t. baking soda
2 c. carrots, grated
½ c. walnuts
Salt to taste
Mix ingredients bake at 350 for 35-40 min.
Date Cake
1 c. brown sugar
½ c. shortening
2 eggs
1 c. nuts
½ c. boiling water
1 t. soda
½ t. salt
1 # dates (pitted)
2 c. flour
Cream sugar and shortening, add eggs and vanilla. Put soda in boiling water add flour and water alternately. Add nuts and dates last.
Banana nut cake
½ c. shortening
1 ½ c. sugar
2 eggs
1 c. banana, mashed
½ t. vanilla
2 c. flour, sifted
¾ t. soda
½ t. salt
½ c. buttermilk
1 c. chopped nuts
Mix ingredients and bake at 350 for 30 min.
Applesauce Cake
1 2/3 c. cake flour
1 1/3 c. sugar
¼ t. baking powder
1 t. baking soda
¾ t. salt
½ t. cinnamon
¼ t. cloves
¼ t. allspice
1/3 c. shortening
1/3 c. water
1/3 c. nuts, chopped
1 c. thick applesauce
1 egg
Mix ingredients and bake 50-55 min. at 350
Orange carrot cookies
½ c. orange juice, freshly squeezed
Grated peel of 1 orange
1 t. lemon exrract
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
2 eggs, beaten well
1 ½ c. carrots, grated fine
1 c. brown sugar
¾ c. melted shortening
Walnuts
Little more flour
Mix ingredients and cook for 15 for 20 minutes 375
Ginger cookies
¾ c. shortening
1 c. sugar
1 egg, well beaten
4 T. molasses
2 c. flour, sifted
2 t. baking soda
½ t. salt
1 T. ginger
1 t. cinnamon
Cream shortening and sugar. Add egg and molasses and mix. Sift soda and seasonings with flour and mix thoroughly into shortening mixture. Take small portions of dough and form into balls. Roll in granulated sugar. Bake at 350 for 15 to 20 min.
Pineapple coconut bars
¼ c. butter
1 c. brown sugar
1 ½ c. shredded coconut
1 c. flour, sifted
½ t. salt
1 c. pineapple, crushed
¾ c. sugar
3 T. cornstarch
¼ t. salt
1 T. butter
1 T. lemon juice
Cream butter and sugar. Mix in remaining ingredients of first list until crumbly. Press half of mixture into a greased and floured 9” square pan. Combine pineapple, sugar, cornstarch and salt. Stirring constantly, bring mixture to a boil and cook until thick and clear (about 5 min.) remove from heat and add butter and lemon juice. Cool slightly. Spread filling over crumb mixture. Cover with remaining crumbs. Press top layer down firmly. Bake 350 for 35 min. yield 20 bars.
Lemon dream dessert
1/2 c. butter or margarine
1 c. flour
2 eggs beaten
½ c. brown sugar
¾ c. coconut, chopped
½ c. nuts, chopped
1/8 t. baking powder
¼ t. salt
½ t. vanilla
2 t. lemon rind, grated
2 T. lemon juice
1 c. confectioner’s sugar, sifted
Cut butter into flur until mixture resembles coarse meal. Press mixture firmly into an ungreased pan. Bake at 350 for 15-20 min. combine eggs, brown sugar, coconut, nuts, baking powder, salt and vanilla. Mix well. Spread over the partially baked dough. Return to oven and continue baking for 20-25 min at 350.
Combine lemon rind, lemon juice, and confectioner’s sugar. Mix until smooth. Frost cake immediately upon taking it from the oven. Cool 15 min. cut into bars.
Betty’s strawberry jello
2 pkgs strawberry jello
2 c. water
2 pkgs froxen strawberries
3 bananas, mased
1- 1 # can pineapple
1 pint sour cream
Mix all together. Put part in pan and let set. Add sour cream and pour over set jello.
Zucchini Relish
10 c. ground peeled zucchini
4 c. ground onions
5 T. salt
Mix and let stand overnight
Rinse with cold water and drain.
Add
2 ½ . vinegar
5 c. sugar
1 t. each of nutmeg, dry mustard and turmeric
2 t. celery seed
1 T. cornstarch
1 red pepper and 1 green pepper chopped fine
Add everything, let cook to a hard boil then cook 5 min.
Zucchini jam
Peel zucchini and blend to puree
12 c. zucchini
Add 2 oranges and 1 lemon ground
Add 2 pkg sure jell and boil hard 1 min. add 10 c. sugar—boil till mixture thickens and sheets from spoon. Bottle and seal.
Zucchini casserole
1 pkg stove top stuffing mix
1 stick of butter
3 c. cubbed zucchini
1 pint sour cream
1 can cheese soup
1 c. chopped onion
Pinch of garlic salt
Salt and pepper
Mix melted marg with stuffing mix and seasoning. Place in bottom of dish combine remaining ingredients pour over stuffing top with a sprinkle of stuffing mix, bake at 350 for 30-40 min.
Grandma Decker’s Carrot Cake
4 eggs
2 c. sugar
1 ¼ c. Mazola oil
2 c. flour
1 ½ t. soda
2 t. baking powder
2 t. cinnamon
½ t. salt
3 c. grated carrots – add last
Mix eggs, oil and sugar. Sift flour, soda, baking powder, cinnamon and salt. Then mix in carrots. Bake in a pan for 55 min. at 350.
For frosting: mix 3 oz. cream cheese, ½ stick of oleo, 1 ½ t. vanilla and ½ box powdered sugar. Mix well.
Nut Toffee – Harriette Blum
1 c. sugar
1 c. nuts (any kinds)
2 stick of butter
3 T. water
Mix all together in a pan. Stir constantly with a wooden spoon until desired color. (I take it off in about 5 min.) Remove and then pour into a cookie sheet Cool and break up or cut while hot in squares. I always break mine up.
Grandma’s Decker's meat loaf
1 # hamburger
1 # sausage
1 c. grated potatoes
1 c. grated carrots
1 onion grated
1 c. tomato juice
2 t. flour
Put into a loaf pan and bake until meat is done about 1 hour.
Prophet’s Dessert
Mix together and press into bottom of drippen pan
1 square butter
1 c. flour
1 c chopped nuts
Bake 20 min. at 350 cool..
Mix the following
8 oz. cream cheese
1 c. powdered sugar
1 c. cool whip
Then spread on top of crust
Then mix together
2 pkg instant pudding mix
2 c. milk
Beat at low speed until set. Then add 1 small can undrained crushed pineapple and spread on top of cream mixture.
Top with remaining cool whip and sprinkle with nuts.
Grandma Wood's sweet pickle relish
Grind 8 c. cucumbers
4 c. onions
1 ½ c. green peppers
1 bunch of celery
Bring to a boil in brine 1 c. salt 2 qts water
Drain and rinse
Syrup combine –
3 c. vinegar
5 c. sugar
1 t. celery seed
1 ½ t. mustard seed
½ t. turmeric
Mix vegetables with syrup cook 15 min. makes 7 pints
Grandma Wood's bread and butter pickles
20 med cucumbers
½ c. salt
4 c. water
4 t. celery seed
2 t. ginger
12 onions
4 c. vinegar
4 c. sugar
1 t. turmeric
2 t. mustard seed
Peel and slice vegetables. Add salt and let stand 2 hours. Drain and rinse off. Heat vinegar sugar and spices to boiling point. Cook 30 min. seal
5 qts.
Old fashion sugar cookies
1 c. shortening
2 c. sugar
2 eggs (separated)
4 c. sifted flour
1 t. salt
1 t. soda1 t. lemon juice1 c. evaporated milk
1 t. vanilla
Cream the first 2 ingredients and add egg yolks until light with electric mixer. Add next ingredients. Add lemon juice to evaporated milk. Add dry and liquid ingredients alternately to the creamed mixture add vanilla. Beat egg whites until stiff but not dry. Fold into batter. Drop batter by spoon about 2 or 3 min. apart on greased baking sheet. Can sprinkle cookies with sugar and cinnamon if want to.
Bake 10-12 min. at 350, you can add 1 c. nuts or 1 c. drained pineapple
Hot apple cider punch
2 ¼ c. sugar
2 sticks cinnamon
8 whole allspice
10 whole cloves (or 1 ginger root)
4 c. orange juice (frozen)
2 c. lemon juice
2 qts. Apple cider or apple juice
Combine sugar and water and boil 5 min. add spices and stand for 1 hour. Just before serving combine all and bring to a boil. Makes 4 ¼ quarts
Stuffed Pepper Shells
3 med gr. Peppers
2 c. (1 ½ #) ground beef
2 c. dry bread crumbs
2 eggs
1 t. salt
¼ t. pepper
2 T. chopped onion
3 T milk
Shortening
Remove stem ends and seeds from green peppers. Cut pepper shells in two lengthwise. Combine beef dry bread crumbs, eggs, salt, pepper, onion and shortening. Fill pepper shells with meat mixture. Bake in a pan at 350 for 45 min. serve with a tomato sauce
Yield 6 stuffed peppers.
Grandma’s Meat Loaf
1 ½ # ground veal
1 ½ # ground hamburger
2 c. bread crumbs
2 c. tomato juice
Salt to taste
2 whole eggs
1 c. evaporated milk
Mix in bread crumbs with the ground meat and add tomato juice, eggs, & milk. Bake in greased pan for 2 hours.
Grandma Wood’s dill pickles
2 c. vinegar
6 c. water
½ c. salt
2 T. sugar
2 t. alum
Heat and pour over cucumbers and chill
Grandma Wood’s baby beets
Cook beats until done. Peel and put in syrup.
Syrup:
1 ½ c. vinegar,
¾ c. sugar,
1 c. water,
little bit of salt. (6 c. vinegar, 3 c. sugar, 4 c. water)
Boil hard 5 min. & seal glass jars. Makes 2 qts.
Grandma Wood's cinnamon roll
2 c. flour
½ c. shortenng
3 t. baking powder
Salt
¼ c. sugar
Milk to roll
Roll into sheet-butter-spread with cinnamon and brown sugar
Grandma Decker's Temptation spice cake
2 c. flour
1 t. salt
1 t. cinnamon
¼ t. cloves
1 c. milk
3 ¼ t. baking powder
1 1/3 c. sugar
½ t. nutmeg
½ c. shortening
1 t. vanilla
Beat 2 min. add 2 unbeaten eggs and beat two more minutes. Bake 35-40 min. at 350 for 2 layers.
Creamy raisin nut frosting – 2 ½ T. flour blend with ½ . milk. Cook to a very thick paste (about 10 min) stirring constantly. Cool to lukewarm. Cream ½ c. shortening with ½ c. sugar, ¼ t. salt and ½ t. cinnamon. Add paste. Beat until fluffy. Fold into ½ t. vanilla, ½ c. cut raisins and ½ c. chopped nuts use 1/3 for filling. Blend in 1 c. sifted 4x sugar. Spread on top and sides.
Rich baking powder biscuits
1 c. flour
½ t. salt
2 t. baking powder
3 T. shortening
1/3 c. milk
Cornbread
1 c. cornmeal
1 c. sifted flour
¼ c. sugar
½ t. salt
4 t. baking powder
1 egg
1 c. milk
¼ c. shortening
Do not overbeat- bake 425 for 20-25 min.
Snickerdoodles
Oven at 400
Mix together
1 c. shortening,
1 ½ c. sugar
2 eggs
Sift and stir in
2 ¾ c. flour,
2 t. cream of tartar,
1 t. soda,
½ t. salt.
Roll into balls and roll balls into 2 T. sugar and top with cinnamon. Bake 8-10 min.
Crescent cheese rolls
1 pkg yeast
¾ c. warm water
1 egg
3 c. biscuit mix
¼ to ½ c. grated cheese
2 T. butter (softened)
Dissolve yeast in warm water, add egg & biscuit mix and beat vigorously. Stirin chese. Knead until mooth. Roll dough to 10” square and spread with butter ½. Fold unbuttered half over buttered protions. Seal edges, roll dough into 12” circle and cut into 16 points curve into crescents. Let rise about 1 hour. Bake at 400 about 10 min. brush tops with melted butter.
Cherry surprise
1/2 c. nuts
3 eggs
½ t. cream of tartar
1 c. sugar
1 t. vanilla
1 c. broken saltines
2 pkg cool whip
1 cherry pie filling
Beat egg whites stiff, add tartar, sugar slowly, vanilla. Fold in crackers, lightly oiled and floured pan bake 350 for 25 min. cool thoroughly.
Whip dream whip according to directions. Spread over baked egg whited then add fruit filling. Whe putting beaten egg whites in dish be sure to pile toward the sides of the dish & up.
Avocado Salad with creamy lime dressing
Avocado Salad with Creamy Lime Dressing
1/4 cup extra-virgin olive oil
1/4 cup cashews
juice of 2 limes
1 teaspoon agave nectar
1/2 teaspoon ground cumin
Sea salt and pepper, to taste
1 head Romaine lettuce, roughly chopped
1 small bunch cilantro, leaves only
2 ripe avocados, cut into small cubes
1 Combine oil, cashews, lime juice, agave nectar and cumin in a blender. Process until cashews are smooth and creamy. If needed, use water a 1/2 tablespoon at a time to reach desired consistency.
2 Combine the lettuce and cilantro with the dressing in a large bowl. Top with the avocado pieces.
1/4 cup extra-virgin olive oil
1/4 cup cashews
juice of 2 limes
1 teaspoon agave nectar
1/2 teaspoon ground cumin
Sea salt and pepper, to taste
1 head Romaine lettuce, roughly chopped
1 small bunch cilantro, leaves only
2 ripe avocados, cut into small cubes
1 Combine oil, cashews, lime juice, agave nectar and cumin in a blender. Process until cashews are smooth and creamy. If needed, use water a 1/2 tablespoon at a time to reach desired consistency.
2 Combine the lettuce and cilantro with the dressing in a large bowl. Top with the avocado pieces.
Wednesday, March 23, 2011
Vegetarian Philly Cheese Steaks
Serves 4
4-6 T. Earth Balance Butter
2 very large portabello's, thinly sliced
Real Salt and freshly ground pepper to taste
1 whole white Onion, Halved And Sliced Thick
2 whole Green Bell Peppers, Sliced Into Rings
3-6 cloves Garlic, Minced
3/4 c.Sherry, cooking sherry or port wine.
2 T Worcestershire Sauce
2 dashes Tabasco (more To Taste)
4 whole Deli Rolls (the Crustier The Better)
8 slices Cheese (Provolone, Swiss, Pepper Jack or munster cheese)
Preparation Instructions
Slice portabello's and season with salt and pepper. Set aside.
Heat 4 tablespoons butter in a large skillet over med - high heat. Add onions, garlic and green peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.
Melt 2 add’l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third. Add vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 1 tablespoons butter at the end. Keep hot.
Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.
Serve immediately.
Friday, March 11, 2011
Pasta with leeks
Recently we have been using a few recipes that we have found on the pioneer woman website. Although we are vegetarian we have successfully adapted the recipes.
This recipe was originally titled Pasta with Pancetta and Leeks. But we've adapted the recipe to include no meat.
(picture courtesy of The Pioneer Woman)This recipe was very light but with lots of flavor. The leeks add a little hint of onion flavor without overpowering.
12 oz. bowtie Pasta, cooked al dente
1/2 c. reserved pasta water
2 very large leeks, sliced thin.
2 T. butter (or we used earth balance non-dairy butter)
1/2 c. dry white wine
1/2 c. heavy cream or soy creamer
salt and pepper to taste
Fresh Parmesan cheese or soy alternative parm
cook pasta, *drain and set aside. *Reserve 1/2 c. of pasta water.
Saute sliced leeks in butter and cook until translucent and browned. Add wine and cook 1-2 min. Pour in pasta water and cream. Cook on low heat. Add salt and pepper to taste. Stir in parmesan. Toss Leek mixture with pasta. Top with more parmesan and serve.
This recipe was originally titled Pasta with Pancetta and Leeks. But we've adapted the recipe to include no meat.
(picture courtesy of The Pioneer Woman)12 oz. bowtie Pasta, cooked al dente
1/2 c. reserved pasta water
2 very large leeks, sliced thin.
2 T. butter (or we used earth balance non-dairy butter)
1/2 c. dry white wine
1/2 c. heavy cream or soy creamer
salt and pepper to taste
Fresh Parmesan cheese or soy alternative parm
cook pasta, *drain and set aside. *Reserve 1/2 c. of pasta water.
Saute sliced leeks in butter and cook until translucent and browned. Add wine and cook 1-2 min. Pour in pasta water and cream. Cook on low heat. Add salt and pepper to taste. Stir in parmesan. Toss Leek mixture with pasta. Top with more parmesan and serve.
Absolutely Out of this World Foccacia Bread
1 1/2 t. rapid rise yeast
1/2 c. all purpose flour
1/2 c. water (105 to 115 degrees)
1 1/3 c. cooked potatoes (approx. 2-3) grated.
2 T. olive oil plus extra for bowl and pan.1 1/4 t. salt.
2- 2 1/2 c. all purpose flour
Cook potatoes in a microwave oven until softened, let cool and then peel and grate.
Mix yeast, 1/2 c. flour and 1/2 c. water well and cover with plastic wrap, let sit for 20 min. (it will rise)
Preheat oven to low, (200 degrees)
After the yeast mix has risen. Add the grated potatoes, olive oil and salt. Mix in an upright mixer, or mix well by hand. Add flour 1/2 c. at a time (slowly), add as much as needed until the dough is sticky and hangs on the hook, holds well together without being too dry.
In a clean bowl add 1 T. olive oil and grease bowl well. place dough in bowl and toss to coat. Cover with towel, turn off oven and place dough in oven and let rise to double. Remove dough from oven.
Preheat oven to 425
Remove dough from bowl. Oil a cookie sheet and spread dough on cookie sheet pushing the dough to the corners and filling pan. Take a spoon and press down into dough every few inches to make indents in dough. Spread olive oil on top of dough with a brush. Sprinkle with Italian seasoning.
Bake for 25 min. or until brown.
(you can also melt 1/4 c. of butter (or we use earth balance non-dairy butter) with 2 T. of chopped garlic, remove bread from oven after it has cooked 20 min. spread butter mix on top and bake an additional 5 min., this makes great garlic bread)
(note: this dough also makes great pizza dough and bread sticks).
Sunday, February 27, 2011
Sources for Vegan milk powders
I have been on a quest to find the best alternative milk powders to keep in my food storage and to use in bulk mix cooking. Here are a few that I have found.
Coconut Milk Powder
http://www.enerhealthbotanicals.com/coconut-milk-powder.html
http://www.coconutoil-online.com/Coconut_Milk_Powder_Supreme.html
http://www.kingarthurflour.com/shop/items/coconut-milk-powder?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping
http://www.amazon.com/Coconut-Milk-Powder-1-Pound/dp/B000KEVI52
Soy Milk Powder (try to find with Non-genetically modified soybeans)
http://www.amazon.com/Soy-Milk-Powder-Instant-Ounces/dp/B0014UH6WU
http://www.nowfoods.com/Products/M003493.htm
Rice Milk Powder
http://www.amazon.com/gp/product/B001EO5QLE?ie=UTF8&redirect=true&tag=godairyfree-20&camp=211189&creative=373489&link_code=as3&creativeASIN=B001EO5QLE
Almond Milk Powder
http://www.organicbuyersgroup.com.au/shop/index.php?main_page=product_info&products_id=49
Coconut Milk Powder
http://www.enerhealthbotanicals.com/coconut-milk-powder.html
http://www.coconutoil-online.com/Coconut_Milk_Powder_Supreme.html
http://www.kingarthurflour.com/shop/items/coconut-milk-powder?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping
http://www.amazon.com/Coconut-Milk-Powder-1-Pound/dp/B000KEVI52
Soy Milk Powder (try to find with Non-genetically modified soybeans)
http://www.amazon.com/Soy-Milk-Powder-Instant-Ounces/dp/B0014UH6WU
http://www.nowfoods.com/Products/M003493.htm
Rice Milk Powder
http://www.amazon.com/gp/product/B001EO5QLE?ie=UTF8&redirect=true&tag=godairyfree-20&camp=211189&creative=373489&link_code=as3&creativeASIN=B001EO5QLE
Almond Milk Powder
http://www.organicbuyersgroup.com.au/shop/index.php?main_page=product_info&products_id=49
Vegan Vanilla and instant pudding mix - dry mix
Vegan Homemade Vanilla Pudding Mix
32 servings
1 1/4 c. soy, almond, rice or coconut milk powder (for resources)
1 1/4 c cornstarch
1 5/8 c organic sugar
1/4 t ground nutmeg - fresh ground is best
3/8 t salt
Combine all the dry ingredients and store in an airtight container.
To prepare:
Add 1/2 cup mix to a saucepan. Add 2 c. soy, almond, rice or coconut milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 t of vanilla extract. Cool and serve.
Variations: Substitue the vanilla for any flavor of extract.
32 servings
1 1/4 c. soy, almond, rice or coconut milk powder (for resources)
1 1/4 c cornstarch
1 5/8 c organic sugar
1/4 t ground nutmeg - fresh ground is best
3/8 t salt
Combine all the dry ingredients and store in an airtight container.
To prepare:
Add 1/2 cup mix to a saucepan. Add 2 c. soy, almond, rice or coconut milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 t of vanilla extract. Cool and serve.
Variations: Substitue the vanilla for any flavor of extract.
Vegan Chocolate pudding mix - dry mix
3/4 c. soy, rice, almond or coconut milk powder (for resources)
3/4 c. Cornstarch
1 1/2 c. organic sugar
3/4 c. Cocoa powder
1/4 t. salt (optional)
Mix all ingredients together and place in a jar.
Add 2/3 c. to a saucepan add 2 c. of soy, rice, almond or coconut milk. Stir until blended. Bring to a boil. Reduce heat and simmer stir constantly until thickened. Let cool and serve.
3/4 c. Cornstarch
1 1/2 c. organic sugar
3/4 c. Cocoa powder
1/4 t. salt (optional)
Mix all ingredients together and place in a jar.
Add 2/3 c. to a saucepan add 2 c. of soy, rice, almond or coconut milk. Stir until blended. Bring to a boil. Reduce heat and simmer stir constantly until thickened. Let cool and serve.
Vegan Mint Chocolate Chocolate chip cookies
1 t. baking soda
1 c. (2 sticks) Earth Balance butter
1/4 c. organic sugar
3/4 c. sucanat sugar
2/3 c. homemade natural chocolate pudding mix (see recipe on this site)
1 t. vanilla extract
2 T. ground flax seed
6 T. water
12 oz. vegan mint chocolate chips or vegan mint chocolate bar, chopped
Preheat oven to 375.
Mix flour, baking soda in a bowl. In a separate bowl mix butter, sugars and pudding mix until creamy. In a cup mix flax seed and water until smooth, add to sugar mix, then add vanilla. Mix until creamy. Add Flour mix. Mix well. Gently stir in chocolate chips.
Using a Tablespoon place cookies on a greased cookie sheet. Bake for 10 min. Remove from oven let cool and place on cooling rack.
Makes 24 cookies.
Super Yummy Vegetarian meatloaf
2 cups water
1 t salt
1 c. lentils
Boil water and cook lentils until soft. Approximately 25 min.
1 white onion, diced
1 c. quick-cooking oat or 1 c. bread crumbs
3/4 c. grated cheese (no cheese sauce would work or use vegan cheese)
1 egg, beaten (egg replacer)
1/4 c. tomato sauce
1/4 c. BBQ sauce (with no corn syrup or frutose)
2 T. garlic, minced
1/2 c. BBQ sauce for topping2 T. garlic, minced
Remove lentils from stove top and add to blender. Blend until smooth, adding small amounts of water to a (peanut butter like consistency). In a bowl mix onions with oats/bread crumbs, grated cheese and garlic. Add lentils to mix and stir well incorporating all ingredients. In small bowl mix tomato sauce with BBQ sauce and egg. Add to lentil mix and mix well.
Grease a loaf pan/bread pan and pour lentil mix into pan. Pat down top to make it smooth. Bake at 350 for 30-35 min. Top with 1/2 c. BBQ sauce and cook an additional 10 min.
Let cool and serve.
Sunday, February 6, 2011
Avocado, Corn and black bean salad
 |
1 can corn, drained
1 avocado, diced
2 roma tomatoes, diced
1 handful of cilantro, chopped
1 T. lime juice
1 T. kelp ( we use this instead of salt)
1 t. cumin powder
1/8 - 1/4 t. cayenne (depending on how hot you like it)
1/4 c. olive oil.
1/2 onion, diced
4 cloves of garlic, minced
Mix all ingredients in a bowl, and serve. BONUS: It's even better the next day.
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