banana pudding

 Ingredients

3 ripe bananas, peeled and pureed

1 tablespoon freshly squeezed lemon juice

1/2 cup granulated sugar 

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

4 large eggs, separated

2-4 cups evaporated milk

1/2 teaspoon vanilla extract

45 vanilla wafers (will vary)

1 pinch cream of tartar (or corn starch)

Directions

***The amount of milk and cookies will vary.

Preheat oven to 400 degrees.

Toss the banana slices and lemon juice in a small bowl and puree until smooth.

Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucer. Add the egg yolks and whisk to combine. Add the evaporated milk and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.

Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass-mixing bowl. Cover with a layer of vanilla wafers, then pudding, and repeat until you have reached your desired results. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.

Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.

meatless pasta bake

Pasta Bake with Honey Butter Yeast Roll

Ingredients

4 cups uncooked whole grain penne pasta

2 6 oz. tubs Greek Yogurt/Cream Cheese

1-2 c. soy milk

2 T butter

red pepper flakes, salt, paprika,

small onion sliced

2 -3 cups of fresh spinach

browned/fried cubed tofu

sun dried tomato (used my dehydrator but you can use your oven set below 200 for up to 6 hours.

6 oz grated Parmesan cheese

1 c mozzarella, Havarti, or provolone for top

Preparation

Preheat oven to 350 degrees.  Bake for 45 minutes.

Boil pasta al dente.  In a skillet with olive oil, sauté onion, garlic, dried tomato, and browned tofu.  In a sauce pot add butter, yogurt/cream cheese blend, soy milk, red pepper flakes, salt, and paprika.  Bring to a boil, reduce to simmer.  Rinse and dry your pasta.  Oil a large glass or ceramic baking dish.  Pour 1/3 c. of the cream sauce on bottom of baking dish.  Place 1 cup of spinach on top of the sauce.  Next add half of pasta, sprinkle Parmesan cheese, and then tofu/onion mix.  Repeat.  Sprinkle Mozzarella on top.  Bake covered in foil.  Toss pasta to mix cheesy sauce if necessary.  Serve hot.  It serves best when reheated.

multigrain yeast rolls

Ingredients

1/3 c. butter, plus extra for brushing on rolls

1 c. soy milk

1 pkg. active dry yeast

1/3 c. honey

1/2 tsp. salt

1 large egg

2 c. all-purpose flour

1 ½ c. whole wheat flour

Honey Butter Glaze Mix:

2 T. butter, melted

2 T. honey

1 T. brown sugar

Instructions

1.Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet.

2.In a small saucepan, melt butter.

3.When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.

4.Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).

5.When milk mixture is at temperature, add to yeast and honey; stir to combine.

6.Add salt and egg, and stir until combined.

7.Stir in flours in ½ c measurements at a time.

8.Add remaining flour 1/4 cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.

9. In an oiled bowl, place dough.  Cover with plastic and then a Towel.  Place in microwave or draft free location.

10.With floured hands, shape dough into 12-18  rolls, and place dough on prepared baking sheet or pan.

11. Cover, and let dough rest for 1-2 hours.

12.Bake for 15-20 minutes, or until lightly golden brown.

13.When rolls are done baking, brush with Honey Butter mix. Serve hot. Allow to cool and place into a bread bag with tie. Refrigerate for up to a week. 

ninja mega kitchen system...in, shred emulsifier out

Ninja Mega Kitchen System 

…the Shred died. Thankfully, the warranty will offset the cost of the new beast. Tried and tested brand, Ninja delivers dependability! A current owner of the Ninja Kitchen Prep, I sided with Ninja. Thus far, it has not disappointed. It costs about $100 more the Shred. It does not make soup.

Who cares?

The power and the dependability match it to the Shred. It actually out foxes the Shred because it delivers the consistency of blade action as the Kitchen Prep. That means, no tamper required. The power of the blade action literally washes down the sides of the pitcher.

Here are the specs...

a base that houses a 2HP 1500 watt motor

72 oz pitcher with lid

6 in blade

1 64 oz bowl with lid

4 in blade

4 in dough hook

2 single serve cups with lids

1 single serve blade set

Also included are manuals, prep books, and of course a quick start guide. 

The Shred just could not handle the demand required.  I need 2 smoothies per day. The motor is very likely to live 100 years. Unfortunately, the blade housing just could not match the motor's precision. 

broccoli, mushroom, and rice bake

Ingredients:
½ block extra firm tofu
(release water)
cubed

Tofu seasoning bag: 1 t each: rosemary, 

garlic powder, onion powder, black pepper, 

ranch seasoning, salt, old bay season, 

and dried parsley. 

¼ c soy flour

¼ corn starch

½ c shredded Colby cheese

½ c shredded sharp cheddar cheese

1 c sliced mushrooms, sauteed

1 ½ c uncooked brown rice

2 c steamed broccoli

1 small diced onion

1 T minced garlic

1 T olive oil

Cream Sauce:

¼ c shredded Colby

1 c non-dairy milk

1 c water

½ stick butter or margarine

¼ c all-purpose flour

1 t salt

Preparation:

Cook rice per instructions. Season, flour, and fry tofu in oil. Drain. Saute mushrooms. Set aside. Saute onion and garlic, then add butter, flour, milk, water, and cheese. Season. Layer rice, tofu, mushrooms, broccoli, and sprinkle cheese. Repeat and finish with shredded cheese on top. Bake in a corning or glass dish, covered with foil at 350 degrees for 45 minutes. 

northern bean soup

Ingredients:
2 cups of dry northern beans

1 large diced carrot
2 diced celery ribs
1 small white onion diced
1/2 c spinach
2 diced tomatoes
1 c corn
6 cups water
3 T olive oil
1/4 c flour
2 T butter
thyme, sugar, salt, coarse black pepper, smoked paprika, and cumin

Preparation:
Wash, sort, and then soak your beans for 6-8 hours in water, inside a covered bowl or container. Fill your stock pot with 6 cups of water. Pour beans into the pot. Cover with lid. Bring to a fierce boil. Reduce heat to a low simmer for 2-3 hours. In the last half hour add your vegetables and season your beans to taste.

In a skillet, melt butter and whisk in flour. Add a little water to form a thick paste. Add to your beans. Continue to taste until you've reached your desired flavor.

vegetarian pizza on multi-grain crust

Ingredients
1 T olive oil
1 T sugar
1 t salt
3/4 c warm water
1 pkg active dry yeast
1 c whole wheat flour
1 1/2 c all purpose flour
oil
1/2 c all purpose flour for kneading

Toppings: Eggplant, Onion, Mushroom, Spinach, Pasta Sauce, Havarti Cheese,

Preparation
Mix ingredients. Sprinkle with oil. Cover dough and place in a warm draft free place to rise for 1-2 hours. Check every 30 minutes.

Preheat oven to 450 degrees. Roast vegetables separately. Season to your desired taste. Pour dough onto counter. Divide in half. Makes 2-12 inch crusts. Press your dough onto pizza pan. Pre-bake for 5 minutes. Watch. It should rise. Spread sauce and vegetables. Bake for 5-10 minutes. Place cheese on top. Bake an additional 10-15 minutes or until cheese is melted.

stuffed cabbage rolls

I used the traditional cannonball cabbage. Most food designers use savoy. Any bountiful cabbage with bold big leaves will do just fine! This cabbage served two purposes. 

The large dark and medium green leaves served as the perfect wraps for stuffing. The inner lighter green and white cabbage leaves were cut into 1x1 inch squares for stir frying!

1-2 bold heads of cabbage
grain meat loaf mix (check recipe on blog), reduce recipe to 2 cups instead of three
pasta sauce
olive oil
Italian seasoning
salt
toothpicks

Carefully cut the base of the cabbage. This will make the leaves easier to peel away from the head. Place as many leaves as you'd need into a large pot of cold water. Bring the pot up to a fierce boil. Sprinkle 1 tablespoon of salt. Cover. Reduce heat to medium-low for 20-30 minutes. You don't need to over cook because the cabbage will continue to cook/bake in the oven.

Preheat oven to 350 degrees on Convection setting. Bake time 45 minutes.

Add four T of pasta sauce to your 2 cups of hydrated grain meat loaf mix. Remove your leaves and immerse into a cold water bowl bath. Spoon your grain meat mix into each leaf. Do not overfill. You want enough space to roll and tuck the edges without breaking the leaf or pushing out the filling. Pin your loose edges with a toothpick.

In the bottom of your baking pan(s) brush with olive oil and pour some of your pasta sauce. Place your rolls gently on top of the sauce. With a nylon basting brush or spoon, layer sauce on top of your rolls. Sprinkle with oil. Cover with foil and bake. Allow the rolls to rest covered for 10 minutes after baking.

stir fry vegetables

Every once in awhile the regular 10 inch skillet with the 3 inch deep drop just will not do. There comes the time when you have to pull out the beast. In this case it is the faithful wok.

The secret to a great stir fry does not rest with the skillet you use. One can pull this show off with a 7 inch fryer if necessary.

The mystery is uncovered when you take your time and not throw everything into the pan at the same time. I am learning this while speaking on it. As I watch the master's show at the some of the famous hibachi grills, they are precise. They are working with massive heat and moving fast. Know that you are working with different textures, flavors, and sizes. Some are sweet naturally, others are take longer to cook.

Another lesson learned, is to not over cook. No one wants a soggy mash over rice or noodles. As you prepare 1-2 two vegetables over high heat and oil, remember that unless you plating them immediately for serving, pull back. The wait time it takes to complete the entire entree will allow each set of vegetables to continue cooking as they cool down on the charger.

Once all vegetables have received some fire, you can then combine them all for a quick toss to marry the flavors. Just make sure you season each on their own for layered flavor. When reheating, do so in a broiler, never the microwave!

Ingredients
red pepper, green pepper, red onion, zucchini, cabbage, carrots, green beans, baby spinach, and eggplant

Served over whole grain linguine.

caramel apple topping and oatmeal waffles

Caramel Apple Topping
1 large Granny Smith apple, peeled, diced
2 T butter or margarine
pinch of cloves
pinch of cinnamon
1-2 cups of water
1/4 cup almond milk
2 T brown sugar
1 T corn starch


Bring to a boil, simmer until tender. Place this over ice cream, waffles, or use for pie filling.

Caramel Apple Oatmeal Waffles w/ Corn Flake Fried Tofu

Oatmeal Waffles (vegan)
1/2 c oats
1/2 c oat flour
1 c ap flour...
2 T flax meal
1 T baking powder
1 t baking soda
1/2 t salt
1/2 t vanilla flavor
1 c almond milk
3 T oil

Mix ingredients well. Let stand for 1/2 hour covered. Heat griddle. Batter will be thick. You want this!

peach cobbler

2-3 15 oz. cans yellow sliced peaches

1/8 t. cloves, ginger, cinnamon, and nutmeg
1/4 brown sugar
1 t. corn starch

Preheat oven to 350 degrees F.

Separate peaches from juice except one can. Pour juice into sauce pot. Whisk in corn starch. Bring to a boil. Add sugar, and half of other spices. Reduce to low. Add peaches.

for the crust:
3/4 stick butter
1 c. ap flour
1 t. baking soda
1/2 t. salt
1/2 c. sugar
1 c. milk

Melt butter in baking dish. Allow to cool. Whisk ingredients together and the remainder of the spices. Cover with saran and allow to aerate. Spoon batter into baking dish on top of butter. Do not mix. Ladle peaches onto batter. Do not stir. Place into oven on center rack. Back for 30-45 minutes or until cake is brown, moist but not wet.

eggplant parmesan

Eggplant Parmesan

It's a great time of the year to pluck an eggplant or two. The price is right. My favorite dish, is the Eggplant Parmesan. It's a busy job, so prepare your workstation. Use gloves to avoid the messy. You will need: Buttermilk, Bread Crumbs, and Seasoned flour.

On occasion I prepare the 'wet' ingredient of a flax egg. Any substitutions are okay as long as you understand that I can barely assure you that if you follow this preparation that your results will resemble mine. I certainly cannot stamp my approval on a complete recipe makeover. Follow carefully the first time and adjust at a later day.

Ingredients
1 large eggplant, cut 1/2 inch thick slices (discard the stem and base)
salt
buttermilk
seasoned breadcrumbs
seasoned flour
Olive oil for frying
pasta sauce (make your own or use a commercial brand of your choice)
Mozzarella cheese

other
baking pan
frying pan
cookie sheet

Eggplant Parmesan over
Whole Grain spaghetti with
gluten-free Cheesy Garlic toast

Preparation.
Preheat oven to 350 degrees.

The purpose of the salt is to sweat your sliced eggplant in order to release the water or as much as possible. In doing so, you will avoid a soggy dish. Assemble your slices on a cookie sheet and sprinkle salt on each side. After 2 hours, they should be ready to go.

Heat oil and reduce temp to medium high. Shake slices, individually in seasoned flour, then dip into buttermilk, and finally toss into bread crumbs. Set aside, repeat. You will fry each side of the eggplant slices until brown. Blot with paper towels. Repeat this process until all slices are browned. Place a layer of sauce at the base of your baking dish.

Place slices in shingle fashion sprinkling cheese then adding sauce. Repeat. On top, apply sauce and a layer of cheese. Sprinkle dried basil. Cover with foil. Bake in the oven for 30-45 minutes covered but tent the foil to avoid sticking. In the last minutes, remove foil and continue to bake until cheese is toasted.


Remove from oven. Cover and set for 10 minutes. Serve with pasta, cheese sticks, salad, or whatever you choose. Enjoy!

multi-grain pita

Salad in a Pita

Ingredients

1 c AP flour

1 c wheat flour

1 c warm water

1 pkg. active dry yeast

1 T olive oil

1 t salt

1 t sugar

*½ cup of wheat and ½ cup of white flour mixed for kneading. 

**Olive oil and pastry brush for garnishing. This also keeps bread soft and delicious for later use.

Preparation

Dissolve yeast in warm water. Add sugar. Watch for foam to rise. Mix yeast prep with flours and salt in a mixing bowl. Add a little more water, a few teaspoons at a time if dry. Knead with palm just until combined. Massage oil on dough ball. Cover with plastic wrap. Then cover with a kitchen towel. Set in a warm area (microwave oven) draft-free for 45 minutes to 2 hours.

On a counter surface, sprinkle flour then knead. Keep kneading and sprinkling flour until the cup of mixed flour is gone. Roll out to form a log. Cut into 6 equal parts. Roll each into a ball in the palm of your hand. Cover with towel to keep from drying out. Sprinkle additional flour on surface. Take each ball separately and roll out using a rolling pin to form 6-7 inch disk. 

Cheesy Grits, Breakfast Pita Sandwich

Heat your oven to 450 degrees (convection) or use a skillet and heat on stove top. I used my Comal skillet for tortillas for this recipe. Cook time is up to five minutes on medium low on stove top. Watch. Heating time will vary. Continue to flip. It may inflate. That is okay. Do not let it burn, but it is okay to let it brown. Watch for a rise around edges.

Remove when done. Brush lightly with olive oil. Slice in half. Using a knife, separate the pockets gently so it does not tear. Wrap in wax paper. Place in a covered dish or zip lock bag. 

minestrone soup

Ingredients

2 c cooked red kidney beans
1 T olive oil
1 diced zucchini
1 small diced onion
1 T minced garlic
1 plum tomato diced
1 c mixed vegetables frozen (corn, green beans, carrots, peas)
dried parsley
dried basil
dried thyme
dried oregano
salt, pepper, sugar (to taste)
1 c whole grain tubed pasta (rotini, elbow, penne, or shells)
1/4 c pasta sauce or tomato puree
3-4 c water
Gouda Cheese

Preparation
Add oil to a large skillet. Saute vegetables over medium-high heat. Stir in beans. Add spices. Stir in pasta and pasta sauce. Add water, 2 cups at a time. Bring to a boil. Reduce heat and simmer for 15 minutes. Ladle into bowls. Top each with grated cheese.

grain meat loaf

Ingredients:

2 celery ribs, finely minced

1/4 c minced carrots

1 cup cooked long grain wild rice
1 cup cooked lentils

3 garlic cloves, minced

1/4 cup chopped onion, sauteed

3 cups of dry T.S.P. (organic textured soy protein)

"meatloaf seasoning" (parsley, basil, sugar, paprika, garlic powder, black pepper, salt)

3 cups boiling water

2 T soy sauce

2 T ketchup 

2 T Dijon mustard

2 slices of whole grain bread processed into crumbs

6 T flax meal (or the equivalent in egg replacement)

Directions:
Preheat oven to 350 degrees. Dissolve bouillon in water set aside to cool. Dehydrate TVP in bouillon broth.  Chop veggies and sauté in veg. oil. Allow to cool. Combine all other ingredients until well incorporated. Line a loaf pan with parchment or foil. Brush lightly with olive or veg. oil. Press loaf into pan. Cover and bake for 45 minutes. Brush ketchup on top. Cook uncovered for 10-15 additional minutes.

*Make meatballs, bolognaise, chili, or burgers with any leftover ingredients. I always do!

Enjoy!

philly cream cheesecake (minis)

Ingredients
1 Large Muffin Pan (6 count)
6 large muffin liners
6 T butter
1 1/2 c graham cracker crumbs
2 8 oz packages cream cheese
1/2 c sugar
2 t vanilla
2 large eggs

Preparation

Preheat oven to 275-300 degrees (convection broiler).
Melt butter and mix with cracker crumbs. Place muffin liners in pan. Evenly distribute crumbs into each holder. Press with fingers. Chill.

With a stand or hand mixer, whisk cream cheese, sugar, vanilla, and eggs together. Add vanilla. Evenly distribute batter onto each cracker crust inside of muffin pan. Gently shake to level. Bake slow for 60 minutes or until cheese cakes rise and swell. Allow them to cool inside of the convection broiler for 10 minutes. Remove. Set at room temp for an additional 10 minutes. Refrigerate for 6-8 hours.

---

Topping
1 c strawberries
1 t corn starch
1/4 c water
1 T sugar

Bring to a boil, (mix corn starch in water) ingredients. Stir. Add more water if it is too thick. Reduce heat. Cover. Allow to simmer for 5 minutes. Cool. Pour over cheesecakes.

cookies and cream ice cream

about 6 Oreo Cookies (crumbled into various sized pieces) do not grind

1/2 can sweet condensed milk (7 ounces)

1 c heavy whipping cream (8 ounces)

1/2 t vanilla

*follow preparation from ice cream base here
while adding cookies. Freeze for up to 24 hours.

chocolate peanut butter cup ice cream

Ingredients
1 t instant decaf
1 T hot water
4 oz bittersweet
about 10 mini Reese Cups (cut in half)
1/2 can sweet condensed milk
1 1/4 c heavy whipping cream
1/2 t vanilla
pinch of salt

Preparation
Combine chocolate (melted) and condensed milk, mix well. You may strain this if you like.
Add coffee. Chill chocolate mix, cream, and utensils (including whisk & stainless steel bowl). After an hour, measure whipping cream, whip on high speed. Gradually add chocolate mix in thirds, continue to whip. Cover bowl and chill. Clean whisk. Chill whisk. Repeat after 20 minutes mixing. Repeat again after 20 more minutes. Chill chocolate ice cream for 20 more minutes. Cut peanut butter cups in half. Fold into chocolate base.

Place in quart container that is lined with a plastic quart baggie. Seal baggie, place lid on container, Freeze up to 24 hours. Enjoy!

stuffed pepper

Ingredients
bell pepper (s)
Spanish brown rice
pinto beans
corn
textured soy protein
provolone cheese

Preparation
Wash the peppers. Slice into the top of each and remove stem, core, pith, and seeds. Fill your peppers to your desire. Do not over stuff, but feel free to press gently and fill the cavity of the pepper. This will ensure that the pepper will not collapse on itself during the baking process. Set the peppers on a baking sheet, sprayed with non-cook spray or brushed with oil. Make crowns to anchor the peppers using foil. Cover with parchment paper and then tented with a sheet of foil. Bake at 400 degrees for approximately 75 minutes in convection. Do not touch for the first 45 minutes. At the end of your baking time, place your cheese on top and brown under broiler heat. Remove and let stand for about 5 minutes. Serve.

chicago style vegetarian sausage wrap

 Ingredients
multi-grain garlic naan wrap
Field Roast Apple Sage Sausage
  cut in half lengthwise
1 slice Smart Bacon
1 c heirloom peppers
1 jalapeno pepper
1/4 c sliced onion
1 t minced garlic
Italian herbs
salt
pepper
olive oil (for sauteing) about 2 T

1 T margarine or butter
cheese (1 slice Asiago Cheese)
Ranch dressing

Preparation
Saute peppers, onions,garlic, sausage, and bacon in a large skillet on medium high heat until browned. Season to taste. Heat naan wrap. I used the Multi Grain Garlic Naan. Check here for recipe. Place sausage saute onto wrap, including your peppers, onions, and bacon. Add cheese of your desired taste. Place in convection broiler or oven to melt cheese. Add Ranch dressing. Enjoy!

homemade butter pecan ice cream

Ingredients

1 pt. heavy whipping cream
1 14 oz can of sweetened condensed milk
1/2 c pecans
1 T butter
2 t Madagascar Vanilla (dbl strength)
2 small plastic freezer bags (quart size)
2 zip lock quart containers

Preparation
The first thing you need to do is make room for those containers inside your freezer. Tip: For a standard top freezer refrigerator, the back of the freezer near the ice maker rests is the coldest. This step is essential.

Prepare the speed set: Chill/Freeze a stainless steel mixing bowl and whisk attachment (hand or stand mixer). Chill condensed milk in a covered glass or ceramic bowl. After about 1 hour, pour cream into cold mixing bowl. Whisk until stiff peaks form. Add condensed milk and vanilla continue whisking on high speed. This is your base. From here, you make whatever flavors you desire. Cover bowl and place into the refrigerator for up to 1 hour.

While your base is chilling, melt your butter in a small skillet and add your pecans. Toss them under medium low heat. Do not let them burn! No! Remove from heat. Allow them to cool. Place plastic bag into zip lock container. Set aside. Fold pecans into your base. Equally fill both quart containers with plastic bag liners. This should sufficiently fill and allow closure without spillage. Seal containers and freeze from 6-24 hours.

Chill your serving bowl for one half hour minimum before serving. Enjoy!

nutribulletrx fail

I decided to try the NutriBullet Rx. In less than four hours of its residency, I am sorry to say it will be returned for a refund. The screw snapped off at the bolt (blade) and it took me a minute to realize trouble was afoot. I gently transferred the contents of this delicious smoothie into my Beast, also known as the Shred Emulsifier.

After this dilemma I have come to know that the blade must be replaced every six months. I don't think so. I would rather invest in another 150/Shred Emulsifier or simply purchase a Vitamix than order blades, considering my daily usage.

There are also numerous complaints of material at the blade leaking into the smoothie, i.e. black goo and rust...(yuck).

I have tested this product. And it is a fail for the cost. I'm happy despite this inconvenience, simply because at least I know the Shred is one helluva investment and worth its weight and sound. But it is a sad day for NutriBullet Rx. I cannot support this product or offer positive review.

tofu and grits...

Corn Flake Tofu, Asiago Cheese Grits, Red Pepper & Onion Gravy
w/ Collard Greens

banana oat pecan waffles

1/2 c oats

1/2 c oat flour
1 c ap flour...
2 T flax meal
1 T baking powder
1 t baking soda
1/2 t salt
1/2 t vanilla flavor
1/2 banana mashed (1/2 for garnish)
pecan pieces (for garnish)
1 c almond milk
3 T oil

Mix ingredients well. Let stand for 1/2 hour covered. Heat griddle. Batter will be thick. You want this!
(served with fried cauliflower wings)

breakfast sandwich...anytime of the day

Ingredients
1 large egg
spinach
sliced tomato
diced red onion
vegan sausage (from textured soy)
cheese
2 slices gluten free bread

Preparation
Toast or grill one side of two bread slices. Heat vegan sausage. Saute spinach, tomato, and onion. Fry the egg. Assemble your sandwich. Served with an organic Valencia orange and decaf green tea!

two ingredient ice cream base

Ingredients

14 oz. sweetened condensed milk
2 cups whipping cream

Preparation

Chill the ingredients, chill the stainless steel bowl, chill (in the freezer) the balloon whisk that goes with your favorite hand or stand mixer, chill the container (in the freezer) that you wish to store your cream (I used plastic containers with lids).

Whip cream to peaks form, add condensed milk, whisk to stiff peaks form

***here is where you can add your flavors to stir into your base***

I added Beanilla Vanilla Extract (2 T of Double Strength)
place into your plastic containers (I lined each with a small freezer bag)...seal, freeze for 6 hours or overnight

Make your toppings from fresh fruit, corn starch, water, and sweeten with powdered sugar or honey. 

multi grain eastern naan (mediterranean pita)

Ingredients

1/2 c whole wheat flour

1/2 c all purpose flour 

1/4 c oat flour
1 T baking powder
1/4 t baking soda

1/2 t garlic powder

1/4 t salt

1/4 t sugar

1 T dried parsley
2 T olive oil 

1/4 c warm water

1/4 c yogurt room temp (I used Greek Chobani plain)

small skillet

flour for dusting/kneading
rolling pin
waxed paper

for garnishing

2 T butter melted

1 T olive oil

1 T minced garlic

1 T dried parsley

pastry brush

Preparation. Mix ingredients together. Knead dough for 2-3 minutes. Brush with oil. Cover for 30 minutes. Divide into four sections evenly. Knead each section. Roll with rolling pin until it stretches into a 5-7 inch disc. Heat each side in a covered skillet until brown. Brush with garnishing and cover each loaf with waxed paper. Makes four flat naan or pita. 

cashew cheese

Ingredients

½ c. cashews raw soaked in 1½ c water

1 t. lemon juice 

¼ teaspoon salt

2 pinches of coarse black pepper

1 pinch of garlic powder

1 pinch of dried parsley

2 T. water 

1 t. of olive oil

Preparation

• Soak, drain and rinse cashews.
• Place in a food processor, along with lemon juice, salt and black pepper.
• Pulse for about 1 minute to combine ingredients, except parsley and olive oil
• Add water and process until completely smooth, about 2 -4 minutes.
• Stop the processor and scrape the sides down a few times in between pulsing. 
• Spoon into a bowl or serving dish, chill. Drizzle olive oil and parsley before serving.

coney island greek vegetarian chick 'n pita salad

Ingredients
Gardein teryaki chick'n strips roughly chopped
1/4 c chopped onion
1/4 c chopped celery
1/4 c chopped carrots

black pepper
salt
onion powder

red, yellow, orange, green peppers (1 cup)
1/4 c sliced mushrooms
2 c romaine lettuce
1/4 c sliced English cucumber
1/4 shredded mozzarella cheese

2 T ranch salad dressing
whole grain pita

Preparation
Saute all vegetables in olive oil separately, then combine. Melt cheese on top. Layer it onto a bed of romaine lettuce. Sprinkle cucumber on top.

couscous

A little reticent on trying anything other than brown rice and wild rice, I ventured a little off of the reservation and decided on couscous.

The first time I tried it was a fail. I have no idea what happened but I can tell you for sure, I wasn't pleased with the flavor. 

My sister has tried to get me to cook quinoa. She loves that stuff. But after my first try of couscous (very similar) I was not having it. Not wanting to feel defeated I attempted to try couscous again. After all, one cannot go wrong with Garlic & Olive Oil. 

I only noticed after purchasing and eating (it was yum) that Near East, the brand I used makes couscous in both stripped and whole durum. I of course purchased the stripped. It's okay. I liked it and that is most important. It is definitely something I intend to buy more of in the future. Not to lay penalty with Near East, but I would like to try to make this from plain couscous, seasoned the old fashioned way with fresh garlic and olive oil.

I served the couscous with collard greens and corn flake tofu (topped with honey and hot sauce)! 

stuffed zucchini boat

Ingredients:

1 medium zucchini cut in half lengthwise
2 slices of veggie bacon diced (Smart Bacon)
1/2 c diced green beans
1/4 c diced onion
1/4 c diced yellow pepper
1/2 diced Roma Tomato
2 T sour cream
1/4 c shredded mozzarella
Italian herbs (basil, parsley, oregano), salt, pepper, oil

Directions: Brush oil on zucchini halves, roast for 10-15 minutes on 400 degrees until tender. Cool. Scoop out the flesh. Dice. Saute for 2 minutes with other ingredients, except cheese. Season. Spoon into shells. Roast for 5 minutes. Sprinkle cheese on top, then basil. Roast for 5-10 additional minutes or until cheese is melted or toasted lightly. Cut the stems before serving.

fruit smoothie frozen bars

2 org. bananas

2 c. org. strawberries

1/2 c. org. mango

1/4 c. org. blueberries

1/2 c. org. unsweetened almond milk

Blend/Emulsify until smooth.

Pour into popsicle molds.

Freeze for 6-8 hours or overnight.

This recipe makes 6 large treats!

arancini (fried rice balls)

Ingredients

Sicilian Arancini in Marinara

1/2 c brown rice (cook rice per instructions)...
1/4 c mozzarella cheese shredded
1/2 c sweet peas (frozen, thawed)
pre-made Vegetarian Meat Crumbles (made from organ/textured soy crumbles)

1 T dry vegetarian stock
Italian spices and season to your taste

also: oat flour, flax eggs, bread crumbs

Sicilian Arancini w/ Collard Greens & Smart Bacon

Preparation
Mix and chill overnight or for up to 6 hours. Form rice balls, roll in oat flour, then in flax egg, then into seasoned bread crumbs. Fry until brown on medium-high heat. Let stand for 3-5 minutes. Serve with Marinara.

back to naturebox

Last month I renewed my subscription to Nature Box. Things have changed in the almost year layoff. They now send your starter box in the form of mini-snack packs. I didn't know this until I accidentally opened a new account...err...something like that. It was weird. But this month I am receiving full packs (5 count) of some awesome new snacks and selecting a 'pantry' of most desired items that can hopefully rise up in the queue and find their way into my mailbox.

The price is still friendly. They've added some additional snacks as I mentioned. There are also options to increase your subscription count monthly and of course pre-pay and get a few dollars knocked off the ticket. The referral prizes are still phenomenal.

Some of the new snacks: Jalapeno white cheddar popcorn, sour cream & onion almonds, sweet & salty nut medley, and pistachio power clusters. One of my tried and true favorites was Salt & Pepper pistachios so I helped swap out and pushed this one into this months subscription box.

crispy fried tofu

Ingredients

½ cup corn starch

½ cup soy flour

buttermilk and water

vegan egg

soy flour

seasoning: garlic, pepper, salt, parsley, Italian season

1-2 cups crushed corn flakes, that you can season your corn flakes, lightly 

thawed extra firm tofu, release water, cut into fourths, then eighths, then diagonally in half

oil for frying

Preparation

Mix the first four ingredients together into a light pancake-like batter. Season as you'd like. Crush cornflakes. Season tofu and shake off excess. Dip into batter and then coat with cornflakes. Fry until golden, but do not overcook.

I have used the portions for sandwiches and to just simply dash with hot sauce and honey. It's yours to do what you wish! Enjoy!

peach cobbler

For the peaches:

5-6 cups sliced peaches (if you use canned peaches, do not make the syrup)

1/8 tsp cloves (and/or all-spice)

1 tsp freshly grated lemon zest

1 cup water

1 cups sugar

*butter flavor optional

For the batter:

1 stick (1/2 cup) Land O' Lake (baking margarine)

1 cup sugar

1 1/2 cups self-rising flour (or 1 1/2 cup AP flour, plus 2 1/2 tsp baking powder and 3/4 tsp salt - NOTE: this does not work as well...get some self-rising flour!)

1 1/2 cups almond milk

You can always break this recipe in half for fewer servings.

Bake @ 350 degrees F, 45 minutes to an hour.  You want the crust brown and the cake moist but not wet. 

fattoush salad

Ingredients:

whole grain pita (diced, seasoned, lightly oiled, toasted)
salad greens
red onion
tomato
cucumber
juice of 1/2 a lime
olive oil
salt, herbs, red pepper



Preparation: Toast pita. Allow to cool. To make dressing, whisk oil slowly into lime juice until it becomes viscous. Season. Dice vegetables. Mix dressing with greens and vegetables. Mix with salad. Serve chilled. Delicious!

gluten free pizza crust mix (pampered chef)

This is quite easy to make, so don't complicate things by adding or taking away. I purchased two pouches and I am so glad that I did. I love it!

I made a focaccia bread too!

I baked this in my convection oven also known as my new best buddy! I sauteed the vegetables: green peppers, onions, and mushrooms. The sauce was made from 2 T of tomato paste, water, sugar, spices, and olive oil.


You will want to pre-bake this crust even though there is an option to not do so.


I expect to use the focaccia bread for either soup or sandwiches. With the holiday fast approaching, I could even make a pulled veggie chicken barbecue sandwich! Yum!

spicy black bean burgers

Ingredients

1 can Bush Black Beans (divided in half)

1 c cooked brown rice

¼ c diced red onion

¼ c diced (heirloom peppers)

1 t minced garlic

Salt, pepper, cayenne pepper, onion powder

3 T Gluten Free bread crumbs

1-2 T ground flax

1 T olive oil or coconut oil

Preparation

Preheat oven to 400 degrees. Blend ½ the can of beans. Mix with remaining beans and the other ingredients. Form into burgers to your desired shape and size. Place portions onto a lightly oiled cooking or baking sheet. Bake until brown on both sides.

lunch with a blt two ways...

BLT Deviled Eggs

Ingredients
hard boiled eggs
dried parsley
diced tomato seeded (cherry or Roma)
1-2 slices of diced cooked Morningstar Farms bacon
1/4 c mayo
pinch of sugar
dash of garlic powder
dash of onion powder
dash of cracked black pepper
chili powder
1 T ranch dressing
plastic baggie for piping


Preparation
Slice eggs length-wise in half. Remove egg yolks. Finely break up egg yolks with a fork or press through a sifter/strainer. The sifter/strainer makes a very light dusting that mixes well. Try it! Next, mix all ingredients except chili powder and set aside one slice of bacon crumbles for garnishing. Note; when adding mayo/ranch, mix a little at a time. You want the texture of the mix to be stiff but not dry. Keep mixing until smooth and add more as needed. Fill a small baggie with mixture, clip a corner. Note: place egg whites on a bed of lettuce if you do not have a deviled egg tray. Fill egg whites. Sprinkle with remaining bacon crumbles. Garnish with parsley and chili powder. Refrigerate for 4-6 hours. Serve with a Romaine Salad.


Vegetarian BLT on 
Whole Grain Gluten Free Bread

Ingredients
2 slices of bread grilled 
2 slices of cooked Morningstar Farms Veggie Bacon

romaine lettuce
tomato slices
red onion slices
guacamole
mayo
black pepper

Preparation
Grill one side of each bread slice.
Assemble sandwich as you like or as follows: mayo, bacon, guacamole, lettuce, onion, and tomato.