Happy July 4th!

Salted Caramel Ice Cream

I am feeling quite independent...of my dependence on store-bought ice cream.  I gave away my ice cream maker because it seemed so tedious to have to place that entire unit ( I have that one! ) inside of the freezer.  Who remembers?  I started doing the quick 'n dirty method by the instructional culinary genius of Gemma Stafford!

My favorite treat is most definitely sea salt caramel ice cream.  But you would never know it if you checked my freezer.  I am usually volleying between stocking it and sending in the special forces to find it, in the store that is!

Yesterday, I had a few ideas in the noggin: strawberry cookies 'n cream and sea salt caramel.  The store changed brands on my heavy cream and jacked up the price to over $3.  

(Am I going to have to start making heaving cream?) 

Here is the recipe if you would like to skip the eggs and churner!  You can always churn if you have one, which I am working on bringing one back that only freezes the bowl!!!

1 c sugar

medium sauce pot

large bowl or pot (ice bath)

2 T of water (optional)

1 t of double strength vanilla

1-2 t of sea salt

16 oz heavy cream, divided

Over medium heat add 1 cup of sugar.  Allow it to melt and form caramel.  Do not stir or whisk.  You make rotate the pot in the air until it is completely melted into an amber color.  Remove from heat.  Add sea salt and then 4-6 oz of heavy cream.  Now whisk until smooth.  Transfer to a heat safe bowl.  Chill it in an ice bath.  

Chill this in the fridge for 8 hours or overnight if you plan to churn.  Otherwise, you may pour this into a baggie lined quart container, seal, then freeze until solid.

And just enjoy your independence--freedom from the whims of stores that choose or choose not to stock your flavors!!!

Seitan Vegan Strip Fried Brown Rice

Seitan Strip Fried Brown Rice

*prepared Seitan (thawed)
*cooked brown rice (cold)
spring onion
onion
carrots
red pepper
green pepper
celery
bok choy
oil
soy sauce
mushroom soy sauce
vegetarian oyster sauce
salt
pepper
onion powder
red pepper flakes

Saute your seitan strips with onion.  Remove.  Saute vegetables.  Remove.  Fry cold brown rice.  Add spices and sauces.  Toss in seitan and vegetables.  Adjust season to taste.

Homemade Chickpea Seitan and Onions

red peppers, green peppers, spring onion, celery, carrots

Brown Rice with soy sauce

 ***

Apple Sage Smoked Vegan Brats

No beer!  Not this round.

I found a wonderful young vegan chef over on YouTube: Chef Ani

I watched her video, and began to assemble the ingredients and coordinate any modifications.

The actual recipe is here: Vegan Sausage

---

The recipe made 11, 3.4 oz sausages.  I used my glass cutting board, placing a taped paper guide forming a six inch open rule.  This was to maintain uniformity throughout the entire batch.

My high pressure steamer was set 'high' for '90 minutes'.  This steamer pot comes with a wire rack and I love it because I can steam without the food logging in the water.  I will do with a natural release!

Carne-Less Asada Fries (Vegetarian Flank Steak)

seitan beef strips
onion
green pepper ( or any peppers you choose )
cucumber
carrots
tomato
salt
pepper
taco seasoning
avocado dressing
french fries
cheddar cheese
taco blend cheese


Slice your seitan into thin strips or dice if you choose.  Saute over onions and your favorite seasons while your french fries are air frying.  Dress your baking dish with french fries, topped with some cheese, then add your sauteed seitan.  Top with the rest of your veggies (diced or chopped).  Sprinkle cheese on top and cover, heat to melt cheese in a convection oven.  Remove.  Top with Avocado Dressing.

Blueberry-Lemon Pound Cake (Loaf)

1 1/4 c sugar
1 1/4 sticks of butter (or margarine)
2 large eggs
1/4 t butter flavor
1/2 t vanilla flavor
Lemon Zest
---
1/2 c corn starch
1/2 c AP flour
1 t baking powder
1/4 c lemon carbonated water
1 t lemon juice
---
1 c frozen blueberries

Do not preheat oven.  Densely butter a loaf pan.  Sprinkle with flour.  Make sure the flour dusts all of the insides of the pan. Release the excess.  Cream butter and sugar.  Add the remaining 4 ingredients in the first segment.  Mix on med-high speed to combine but do not over mix.

Gradually add your dry ingredients in the second segment on low-med speed to combine, but not over mix.  Fold in lemon juice and carbonated water.  Fold in frozen berries. 

Pour into the greased/floured loaf pan.  Bake from 45-60 minutes or until cake is firm in the center and a toothpick inserted in the center, comes out clean.

(FYI) You may allow the cake to cool down in the oven, by turning off the heat in the last few minutes (open the oven door), if the cake is brown as you would like, but might require a little more heat to firm up.  Allowing the cake to come to a cool down in the oven will help prevent a collapse.

Trust your instincts.  It is a science.  And the one thing you learn by cooking is that the ingredients may be the same, but the atmosphere around the baking may change.  Adjust where necessary.  The more you know, the more you grow!

Enjoy!

Fried Green Tomatoes (air fried)

Teflon Non-Stick Baking Sheets

I bake a lot.  Everyone knows how much I love my convection toaster oven as it saves a bunch on energy.  But the struggle gets really real when the time comes to clean the silpat baking mat.  After a few uses, the heat makes cleaning them next to impossible.  Just ugly, but still reusable.

My mission was to find and try out new pan liners because the higher end silpat just could not cut it!

Here comes me on a whim, decided to try the Teflon baking sheets.  They look different online than in real view, but trust me, it's a winner.

Black Bean Burger Nachos

The mats deliver in 3 pieces, 40 cm x 60 cm.  I took one mat and cut it into four equal parts with fit the pan, though it is slightly larger.  I would rather this be the case than lose the edges to trash.  This way I was able to form a "sandwich" with one mat piece on the bottom, food in the middle, and topped it with another!

The results are what you see.  Chips remain crunchy but not burned.  It absorbs heat but does also the vents allow heat displacement.  Cheese melts without the food never having to come in direct contact with the heating elements.  

FYI:

• 3 PCs, 40 cm x 60 cm
• Non-stick
• Holds heat up to 600 degrees
• Great for Grilling
• Great for Baking
• Oil Proof
• Reusable

I am not a paid to share this information.  I like the product, so I am sharing it with you! 

If you would like to know more or try it for yourself click here:  3 PC Teflon Mats.

Greek (Inspired) Vegetarian Burger

One of my high school mates shared a Greek Turkey Burger recipe with me on Facebook.  At first I was taken aback, but then she offered that I could turn this into a Vegetarian Burger...and so I did!

If you want the recipe from root to stem, drop a comment and follow!!!

Directions.

Follow this recipe for the basis of your burger mix.  Add a 1/2 cup diced black olives.  You may also boast more protein by simply adding 1 cup cooked brown lentils.  I do!!!

I use a scale to make sure all of my burgers have approximately the same mass.  If you do not own a scale, use the 1/3 measure cup.  With each portioned burger, you will add 1-2 T of Vital Wheat Gluten.  This will help hold your mix together along with steaming it.  If you have a steamer use it.  Otherwise use a double boil system of a strainer or colander over a pot of boiling water. 

The secret to its form is the spring form pan. 

After mixing in your gluten, allow the burgers to rest in the refrigerator while you prepare your steam pan and mix your tzatziki dressing.

Form your patties by pressing them into the spring form pans.  Place pans into the double-boil or steam system.  You should steam this for an hour.  Then let the burger rest and cool for an additional 30 minutes.  Broil.  Dress to your desire, but keep it Greek!!!

Steaming

Spinach Pepper Jack Cheese Pinwheels

Start with the multigrain roll recipe here.

This is a great recipe that can be used for pizza as well.  I like to make a recipe and then divide it into fourths.  Last Friday I wanted pizza, then had a chance to experiment with pinwheels.

Spread melted margarine!

Add Pepper Jack Cheese, sauteed onion and bacon, salt pepper

Top with spinach and roll...

Just like you would a log of cinnamon rolls!

Using a bread cutting knife and cut into pinwheels.
Cover for 20 mins. (with plastic under a towel) in a warm place.
Brush the tops and sides with mix of 1 T melted margarine and milk.
For the pinwheels I added ranch seasoning!

Bake for 20-25 minutes or until golden brown

As you can see, I baked both side-by-side in an 11" x 7" brownie pan found at Dollar Tree.  I usually use a silpat mat and I did this time, but I also lined the pan with some parchment and sprayed butter.

Because this was not a full recipe, I used what I had in the freezer saved from other cooking preps.

The ingredients for the Pinwheels:  thawed spinach-strained (Stevia), sauteed onions & Morningstar Farms Bacon, minced garlic, salt, pepper jack cheese, ranch seasoning.  

Sesame Cauliflower

You are going to start with that fried cauliflower, courtesy of your very own air fryer.  If you do not own one, the traditional frying in a sauce pot of oil works just fine.  The difference is that you will need to make sure the oil is very hot so that browning can commence early.  You want this to happen to ensure that a bit of a bite remains in the cauliflower.

Sesame Cauliflower, Fried Vegetable Brown Rice,
& Steamed Broccoli

Next...

Sauce Ingredients & Preparation
1 T Tomato Paste (or 3 T Pasta Sauce)
1 pinch Smoked Paprika
2-3 T Brown Sugar
2 T Soy Sauce
2 T White Vinegar
2 t Corn Starch
1/4 c Water
1/4 t Sesame Seeds

Mix the corn starch and water to make slurry.  Then add all of the ingredients into a sauce pot, and bring the heat up to medium-high, stirring with a whisk.

You want the sauce to be thick enough to hold to the cauliflower but not like a syrup or glue.  If you need to thin it with a little water, do so at 1 T at a time.  Remove sauce from heat.  Let it stand for 5 minutes.  Toss your fried cauliflower into the sauce.  Plate and Serve with Sesame Seeds on top.  

Fresh Mixed Berry Jam

Ingredients
1 lemon (juice & zest)
1/4 c sugar
1 c strawberries
1/2 c blueberries
1-2 T corn starch or pectin
water
Utensils
sauce pot
small canning jar
potato masher

Preparation.  Prepare jar for canning by sterilizing it and the lid in boiling water, for 10 minutes.

Place berries in a sauce pot.  Add sugar, lemon juice (whole lemon), and zest (half lemon).  Bring up heat to med-low.  Mash berries with potato masher.  Increase heat.  Boil until thickened (15-20 mins.).  Scoop 1 cup out and mix in the starch.  Stir until dissolve.  Pour cup back into the pot.  Stir until it becomes gelatinous. Pour into glass jar.  Cover with lid.  Cool at room temperature.  Place into refrigerator and use for up to two-weeks.

Beyond Meat New Product & Coupon Download

In case you are not registered (Why are you not registered?) with beyondmeat.com, I received two great gifts in my email yesterday. 

(1) Debut of "beyond" sausage, achieving great reviews, and it is sure to turn up near you!

(2) Coupon - Expiration Date 3/31/18!

Arkansas Pepper Sauce

I inherited this recipe from my mother.  Modify as you wish.  I do!

My parents were from Arkansas, raised on farms, thus a huge fan of living on the land, subtracting the middle man. When they migrated north and settled in Michigan, they brought those traditions with them and they served us well.  My dad hunted, my mom skinned it. We had fruit trees (cherry, pear, and apple) and those whole foods along with the rich and festive gardens were a staple for our large family.

I tender this recipe as Arkansas Pepper Sauce because I received it by request, then embellished it to my flavor (garlic, spices), and thus became a huge fan of canning.  You can do it using any jar, just make it clean and handle with care.

Ingredients
jalepeno, whole or sliced peppers
white vinegar
water
1-2 T minced or sliced garlic
1 t -1 T peppercorns
1-2 T olive oil (any oil will do)
dash of dill weed
dash of Italian herbs (rosemary, basil, oregano)
1/4 to 1 t salt (table or sea salt) to taste
1t to 1 T sugar to taste


Supplies
jars with lids
measuring cup
tablespoon
strainer opt.

Instructions: You may use any jars you like, though mason is preferred.  Just clean with hot soap water, rinse with hot water, and air dry.  Here comes the science.  The amount of brine you create originates from the size of the jar you select and the amount of peppers you elect to can.

Place sliced or whole peppers washed peppers into your selected jar, fill with water, leaving about 1/2 -1 inch space between the water line/peppers and the rim of the jar.  Now take this water and pour into your measuring cup.  This is the minimum amount of liquid to create your brine.  Keep track of this measurement, but discard the water, leaving the peppers inside of the jar.

Measure your vinegar from that measurement of water from earlier.  Pour that vinegar into a small pot.  Add from 1 t to 1 T of sugar, but do not be afraid to taste.  Add salt to taste, then minced garlic.  The rest of your spices and olive oil are placed inside of the jar atop of the peppers.  Bring the pot of vinegar, sugar, salt, and garlic to a boil.

Pour your brine over your peppers, remember not to overfill, keeping mind of the 1/2 - 1 inch space between the liquid/pepper line and the rim of the jar.  If you wind up with more liquid, use the strainer to separate the last of the liquid with the garlic.  Then place the garlic into the jar.  Screw the top on, give it a gentle whirl to mix.  Wipe jar clean and tilt to remove bubbles. 

Set on the counter to cool.  If you are using canning jars, use the seal test to determine ready for use.  You do this by pressing your finger onto the lid.  If sealed it will not pop back.  If not sealed, refrigerate for use.  Store up to one year.

Taco Salad

Ingredients
sliced carrot
sliced jalepeno's
diced cucumber
chopped green pepper
chopped tomato
chopped onion
chopped Romaine lettuce
jalepeno's
shredded cheese
sour cream
taco sauce
taco seasoning
tortilla chips
Gardein burger (thawed, ground)

Preparation.  I thawed three vegetable burgers and ground them in a chopper.  Using a couple of T of olive oil, add ground burgers to skillet, Brown, season, then de-glaze pan with a little water.

Prep your salad.  I like to do this in layers, placing lettuce on the bottom then a few chips, add small drops of sour cream, cheese, veggies, repeat.  When you reach the top, sprinkle your vegetable crumbles and the rest of your toppings.  Add more sour cream and taco sauce.  And you're done!

Cook's Convection Air Fryer 2.5 L

Delivered on Valentine's Day, this gadget is shaping up to be the best gift ever!!! I put 'air fryer' on my Christmas List, but it did not quite make the cut. And that was okay, because even though I wanted one I was not sold on it yet.  I had no counter space set aside to hold it.  I had not seen any visuals that convinced me that this was something I could put to good use.  I have tons of electronic devices and did not want to push the universe to conspire on my behalf.

But then, I started watching videos on YouTube, namely from Bhavna's Kitchen, as she reviewed two brands. She is quite a healthy food prep maven.  Her results definitely hooked me to at least trying it.

Cook's 2.5 L Air Fryer (JCP)

An air fryer must be able to satisfactorily fry three of my favorites: french fried potatoes, cauliflower, and cheese sticks, for me to consider it worth separating from my pot of cooking oil.  My convection toaster oven does a fabulous job with french fried potatoes, but my cauliflower is a mess and does not come close to crunchy before it goes too soft in the texture.  I like my cauliflower with a bit of a bite.  And as for cheese sticks, I only trust the oven on 200 degrees to keep them warm, certainly not to cook them.

***

Temp set: 400 degrees F.  Time set: 5-20 minutes.  Check every 5 minutes.  Spray oil or 2 T of cooking oil (max. for each prep) applied with a basting brush.

Trial I: French Fried Potatoes.  20 minutes.

Trial II: Fried Cauliflower.  15 minutes.

Trial III: Mozzarella Sticks.  7 minutes.

It's a win!  What more can I say?  The plan is to make a small investment in a sprayer so that my stock of canola gets good use!

National Pizza Day...my way!

From last weeks bread bowl, out comes a sleeve of hoagie rolls adjacent to the slider buns.  They did not get much game play during the Super Bowl Party, but this past week, plenty of turnovers!

One of those featured pizza.  In honor of National Pizza Day (2/9/18), I share this culinary delight.

Process: You take one of those hoagie rolls, steam it, slice it open, lay it flat (we're talking flat bread ICYMI) and fill with your favorite vegetarian toppings.  The starting lineup...Smart Bacon diced, micro-diced red and green pepper, sliced onion, minced garlic, mozzarella cheese, oil, and oregano!

...for the field goal, topped this yummy pizza with sauce and baked it at 450 covered in foil for 15 minutes, then 5 minutes uncovered!  We have a champ!  

Veggie Burger Sliders w/ Warm Relish

***

For Super Bowl LII, I opted to not do anything that would stress me out, considering I really did not have a team to support.  However it was a great game and full of excitement.  Congratulations to the Eagles!  

All I needed to do was make slider buns.  Now sure you can do this with four-squared bread, but I was ready to make some bread.  I literally placed it on my 'to do list'.  I even secured some fresh dry yeast.

Thawed veggie burgers and divided each one into fourths.  Everything else was basic cooking and preparation.

The yeast bread/roll recipe can be found right here on this blog: multigrain yeast rolls.  The warm relish consisted of sauteed green peppers, onions, and diced Morningstar Farms bacon.  Delish! The sliders were a culinary hit!  

vegetable lo mein

Vegetable Lo Mein

1 oz lo mein pasta noodles

sliced carrots, broccoli, green/red peppers, green onions

minced garlic

spinach

salt, pepper, onion powder, sugar, light soy, and mushroom sauce

2/3 cup, sliced seitan

cooking oil

Preparation:

Boil spaghetti. Strain in cold water rinse. In a skillet or saucepan a few T of cooking oil, stir fry veggies. Add garlic and seitan. Add cooked, drained towel blotted noodles to sauteed veggies. Plate and serve with egg roll and hot tea.

Carrot Cake Dessert Smoothie (Vegan)

3-4 Mini Carrots
1/4 Granny Smith Apple
4-8 raw almonds
1/2 frozen banana
1 frozen pineapple ring
2 T raw oats
1-2 dashes of all spice
water

You will need a high powered blender.  I use the Ninja Kitchen System, single serve cup attachment.  Press ingredients into server cup, fill with water below the max capacity line.  Blend until smooth.

This is a favorite for me.  I often have it alone.  This week, it was featured alongside brunch, a Tofu Bacon BLT. 

Nose Piercing Update

Christmas, 2017 (almost 3 months).

It's been a long time since I posted anything aside from food, but this blog originated with both health & beauty.  I find it fitting to put my update/review of my adventures in nose piercing.

First. I pierced my nose all by myself, no Hennessy or drugs used to numb pain.  I have and always had a generally high tolerance for pain. 

Second, I did not use a needle.  In recent years there has been this huge wave of promoting sanitary environments in terms of piercing and I will not venture to say that I disagree.  However, I have never experienced any issues with gun piercings, so why would I expect any environment that I manage to be unclean?

Third, my nose piercing was not my first 'self-piercing'.  I re-opened my third holes on my earlobes.  That pretty much was my litmus test that I could do this.  And fourth, I made sure my hands and nose were clean at all times when I touched my nose.

Q/A.

Where did I find the piercing materials and were they affordable?

I ordered multiple piercing kits online from eBay.  I believe they came from the orient.  A single shot costs about $1.  They were a one and done.  That means one piercing, then you dispose of the remnants.  No need to worry about sterile equipment, as the equipment came in sterile packs and with cleaning pads.  I am a homeopathic, so all of my cleaning and healing medicines are natural. I will share with you the products I used later in this post.

How long did it take to heal?

I pierced my nose on or about Oct. 1.  Since I have never had a nose piercing, certainly not in this location (and it does matter) I have no trajectory to compare it.  I would say it takes on average 3-6 months.  My piercing no longer drains nor is tender.  This healing required 3.5 months.

What earrings do you wear or recommend?

I am not a professional at this.  The original piercing earring was only in for a few days due to the back cap being too tight.  I removed it and used an earring with a longer stem.  I spent about $20 on two pair of surgical steel earrings and I have yet to report them any better than the silver, though not recommended for use.  However, I did try nose screws and this is not something I intend to wear because it is too much work to insert and remove.

Again, it is recommended that you use titanium or surgical steel, not silver.  I have used all three, and I prefer silver.  I purchased a multi-pack of earrings.  I wear one for about a month and then toss it.  All of my earrings are studs with color crystal stones.  They are both 2 mm and 3 mm in diameter (stone).  I only wear the earring and store/discard the back cap.

What do you know now that you wish you knew before?

Nose piercings are not for everyone.  They require far more maintenance and care than your traditional ear piercing.  Many people, even me, thought many times to let it close and forget about it.  I struggled getting the screw in many times, before I gave up that ring.  I am not a quitter.  I remained in it for the long haul.  It will take time to heal and you need to know this.  It will appear to be healed and then you will discover that it is not healed. You may think "this is taking too long" but keep the ring jewelry in your nose, else it will close rather quickly, and you have to start all over again.  You might get a little frustrated.  Be patient.  Keep it clean.  Turn your ring between cleanings.  Keep back ups in the event one falls out and you misplace or damage it, because it closes easily.  And worse, you do not want to use a damaged or abrasive ring in a piercing.  Leave it alone when you are not cleaning or changing the ring.

What do I recommend to care for your piercing?

Echinacea tea added to your recommended sea salt solution.  Add a few drops of lavender oil.  I boiled the tea in a tiny pot, then added the salt, and lavender oil.  Use when it is warm to touch.  Do not put boiled water on your skin.  You do not need to submerge your nose into the solution.  That is ridiculous and sounds like some hazing-water-boarding torture.

You do need to care for this at least twice a day for the first 30 days and then once a day thereafter.  Just soak a fresh sterile cotton ball or cosmetic pad into your 'solution' and rest it on the front and underside of your piercing for a minute, rotating locations, and repeat for a total of ten minutes.

Additionally, I used a q-tip to apply avocado oil to both the front and underside after each cleaning.  Turn your ring only after you have moistened it with cleaning solution/oil.

I continue to use the same solution weekly to clean my nose piercing.  I now add additional tea tree oil to the cleaning process.

---

If you have any additional questions not answered here, feel free to leave them in the comment section!

Apple Smoke Tofu Bacon

Ingredients.

1 pkg of firm tofu. Froze. Thawed. Drained (Freeze this immediately to save you time later)
1 small granny smith apple, sliced
3 T Canola oil (any oil will do)
1 cup Light Soy Sauce or liquid amino's
2 T Turbinado Sugar or Brown Sugar
2 T Smoky Apple Wood Season/Smokehouse Maple Season

(to your taste, optional) Additional:
salt, cracked black pepper, onion powder, garlic powder, chives, all spice,

Apple Smoke Tofu Bacon

Directions.

Set oven to 450.  Mix oil, soy sauce, apples, sugar, and seasons.  Let it stand.  Cut tofu into thin slices, approximately 1/4" thick.  Pour half of your marinade into the bottom of a baking dish.  Place tofu slices into the marinade.  Pour the remaining marinade on top.  Cover dish with foil.  Bake at 450 degrees for 45 minutes.  Remove foil.  Bake an additional 15 minutes uncovered.  Turn oven off.  Allow to come to room temperature in the oven.  Remove.  Ready to Serve. 

For crispier or more chewy texture, reheat.

Store them up to a week in the fridge.  You may choose to freeze them in a baggie or plastic covered container. 

Tofu Bacon BLT, Carrot Cake Smoothie

Rediscovering Vital Wheat Gluten

If you are wheat sensitive, this post is not for you or you may substitute for tofu, if you fancy it.

I fortunately affirm that I have a tolerance for these processed plants, and lately some interesting ideas have come out of using them.  First, in this post, I dedicate to Vital Wheat Gluten.

A couple of months ago, I purchased a bag of Bob's Red Mill Vital Wheat Gluten for the purpose of making Seitan.  When I originally tried it, the preparation did not agree with me.  I hated the flavor suggestions.  I swore I would never venture that way again.

But a friend who flexes vegetarian inspired me to take another shot at it.  If a family that stumps for meat can love Seitan, why can't I?  And so I drilled up the courage to make last Sunday the day.  Let me tell you, the ideas have gone through the roof.

The bag has instructions and you should follow them.  In terms of savory seasoning, go with your own taste. 

I did a bang up job.  I left out the once suggested 'liquid smoke' (yuck) and stuck with my homemade broth with some store bought included. 

I increased the kneading time as well as the boil.  I had everything from a stir fry, to nuggets, to a steak sandwich!

I still have more left.  I will follow the instructions for storing it.  In the meantime, I plan to continue exploring Seitan.




Check out this collage...

Clockwise: Vegetable Fried Rice, Nuggets w/ Green Beans,
Stew, and Steak Sandwich!

Vegetarian Shepherd's Pie

Ingredients.
1/2 c frozen mixed vegetables
1 serving Gardein Beefless Tips (quartered)
1/4 c chopped celery
1/4 c chopped onion
1/2 small diced tomato
1 small baker potato
1 T minced garlic
1 pk Hunt's tomato paste
water
canola oil
margarine
milk powder
2 T shredded Colby Jack Cheese
salt, pepper, onion powder, chives, ranch flavor (potato), Italian Season, garlic powder, sugar or sweetener

Directions.  Wash and Boil your potato for 10-15 minutes.  Meanwhile, saute onion and celery in a small skillet, then toss in your tips.  Add your spices and tomato paste.  Squeeze in the tomato paste and water, 1/4 cup at a time.  Stir.  Fold in your mixed vegetables.  Sweeten to enhance the flavor of the tomato paste.  Reduce heat to low simmer.  Sauce should be thick but not stiff, forming the consistency of stew.

Remove potato from heat, rest in a ice water bath for 5-10 minutes until cool to touch.  Remove the skin.  Mash with a fork.  Season with onion powder, ranch flavor, garlic powder, and salt to your taste.  Add 1 T of margarine and 1 T of milk powder.  Stir with fork.  Add a little water, 1 T at a time, whipping potatoes into stiff peaks.  Sprinkle in chives.

Pour the stew into a large ramekin.  Do not over fill.  Leave room for the potatoes.  Add potatoes.  Sprinkle with oil, chives, and cheese.  Bake until bubbly, cheese melts, or to your desired result, starting at 350 degrees F, but only increasing heat to brown if you desire.

🍃Vegan Variant.  Omit or substitute dairy for non-dairy.  Substitute dairy for non-dairy.  

White Bean Soup

Ingredients.
3/4 c dry Great Northern Beans
medium sauce pot, skillet for saute
cold water
2 T of sugar
Italian season, salt, white pepper, onion powder, garlic powder, and ground cumin
2 T of canola oil, additional oil for saute
1 slice Morningstar Farms Bacon🙝, diced
1 c baby spinach
3 T minced carrot
1/4 c diced onion
1 celery rib diced


Directions. You want to either slow cook the beans or pressure cook them.  However this recipe was prepared using the pre-soak bean method.  Soak the beans for 6-8 hours in cold water.  Rinse and discard deformed beans.  Place beans in a medium pot filled with cold water, about two inches above the resting line of your beans.  Bring the pot to a boil, then reduce to low, cover. Add your seasons at the mid way point after about 2-3 hours of cooking.  Season gradually, which is the hallmark of scratch cooking.  You will season to your taste.  Near the end, you want to bring up the heat again (after another 2 hours) add your oil, boil high for about two minutes...this will create your gravy.  Reduce to low and leave uncovered.

Meanwhile, saute bacon, onion, and celery.  Add this along with your minced carrots to your beans.  Finally, stir in the spinach.  Serve it hot!  It is yummy.  Post your reflections in the comment section. 

🙝Morningstar Farms Bacon contains soy and milk.

Zucchini Flatbread Pizza (low carb)

Ingredients
1 large zucchini
3/4 c. mozzarella or Italian Cheese Blend (divided 1/2 c., 1/4 c.)
1 egg
2 T corn starch
red pepper flakes, salt, pepper, ranch seasoning, Italian Seasoning


Directions.  Preheat convection oven to 375 degrees.  Shred zucchini.  Add seasonings, egg, corn starch, and 1/2 c cheese.  Mix well.  Spread on parchment lined or non-stick baking mat.  Bake for 20-25 minutes.  Flip if you like and bake an additional 10 minutes to insure it is dried.  Sprinkle 1/4 c. cheese, bake for an additional 3-10 minutes or until melted.  Serve with Marinara or your favorite dipping sauces.

🍃Vegan Variant.  Substitute the egg for flax egg and add baking powder.  Substitute dairy for non-dairy.  

Vegetable Pot Pie (Vegan)

Ingredients
1-2 16 oz pkg frozen mixed vegetables
1 pkg Beyond Meat (beyond chicken) cubed
1/8 c diced celery
1/8 c diced onion
1/4 c diced mushroom
diced garlic cloves (1-2)
flour for roux, hot water
Oil for saute (safflower, sunflower, or canola)
Pie shells (1-2) 9 inch

Preparation:
Heat a large skillet, add oil, season, then lightly saute celery, onion, mushroom, and garlic cloves.  Remove to an adjacent plate or dish. Mix 2-4 teaspoons of flour with equal parts hot water to make a slurry.  Add more oil, saute beyond chicken cubes until brown bringing up heat to create a slight tacky sear.  Add a little more oil, pour in slurry, stir, and more water 1/2 cup at a time, creating a roux around your beyond chicken pieces.

Your roux should be thick and creamy.  Add in your mixed vegetables and your saute vegetables.  Take your skillet off of the heat to bring down temperature.

Cover your crust edges.  Pre-bake your crust for 10-15 minutes on 300-350 but watch it so that is not over browned.  Let it stand for 5-10 minutes.  Fill your pre-baked shell to your desired height, taking into consideration the size of your second shell for the cover/seal. Close your pie with the second crust. Recover the outer edge, bake at 350-400 (350 if convection).

Slice or prick the center to allow steam to escape. Place pie on a baking sheet. Bake 30-45 minutes until golden brown/crust is flaky.