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!