12-Aug-2020
Comfort Food!
Needed some Comfort Food. This Eggplant Parmesan with Pasta & Veggie-Cashew Creme Sauce turned out great. This is the easiest Eggplant recipe I’ve ever made. I got creative.  YUMMIE!!! Recipe below as best I can remember: Eggplant, Pasta, Sauce.
EGGPLANT
Filled bottom of large baking dish with 1 Cup Coconut Milk and 1 Cup Spaghetti Sauce; mixed Milk and Sauce with fork to combine.
-Sliced Eggplant 1/4 inch pieces
-Dipped in Low Sodium V8 Juice and then dipped in following Mixture and arranged side by side in baking dish.
2 TBSP Potato flour
2 TBSP Corn Meal
2 tsp Chia Seeds
2 tsp Flax Seeds
1 Tbsp Couscous
1 tsp Tumeric
1 tsp Basil
1 tsp Garlic
1 TBSP Lemon Juice
-Covered everything with more Spaghetti Sauce.
-Baked at 375 degrees in Preheated Oven for 55 minutes.
CASHEW CREAM —
Mix/Blend following in Blender:
1 Cup Soaked Cashews
1 Cup water or non dairy milk
Small white potato
TBSP Nutritional Yeast
Garlic
Bring to boil until desired thickness. (Watch carefully)
VEG-CASHEW CREAM SAUCE
Cooked until tender
2 Sliced Potatoes
2 Sliced Carrot
Onion
Combined in blender latter vegs and their cooking water with 1/2 Cup of above Cashew Cream.
(I freeze the extra Veg-Cream Sauce in 1/2 Cup freezer containers.)
Combined Sauce with cooked Pasta. Add Slices of Eggplant. Enjoy!
24-March-2021
Easy Lunch for Trying Times
Steamed Vegetables
(Cleaned out the fridge)
Pasta (Added 1 tsp McKays Chicken-Like Seasoning
to the pasta water; a little like Bullion.
Basil, Ground Peppercorns, Garlic
1 cup cubed Sweet Potato added to the Pasta water
adds 2.5 grams Protein and natural sweetness, and creamy texture.
Spinach adds 5 grams protein.
Broccoli— 2.6 grams protein. A half cup Green Beans adds
1 gram Protein.
Mushrooms add Vitamin D
Heart Healthy vegs include:
Broccoli, Spinach, Bok Choi, Carrots, Green Beans.
Carrots also fight cancer.
Basil and Garlic fight inflammation.
Garlic also lowers Blood Pressure.
Drink a cup Hibiscus Tea and lower
Blood Pressure more.
NOTE: replacing the pasta with Beans & Rice or Quinoa would
Provide adequate daily protein for my body weight.
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04-Aug-2020
Rice-Quinoa-Veggies
Long Grain Rice and Tri-Colored Quinoa packed with Veggie Goodness—
Tomatoes, Shredded Carrots, Onion, Celery, Orange & Yellow Mini
Bell Peppers. This was an easy throw-together. Added all ingredients to
Rice Maker along with enough water to reach an inch above the contents.
Cooked for 45 minutes. (I set timer.) After cooking added spices including
Cumin, Dried Mustard, Basil, Pepper, Garlic. I‘ve made enough for
several meals. Will variously add beans or Lentil/Oat Loaf;
make Wrap with Whole Grain Flour Tortillas.
2020-AUG-01
“Fried” Green Tomatoes
Lucky me! Someone blessed me with several green tomatoes.
I sliced and battered with combination of : potato flour, flax seeds, Chia Seeds,
Oregano, Garlic, Basil, Black Pepper; dipped in low-sodium V8 juice.
Cooked in iron skillet along with
V8 Juice and Portobello Mushroom.
Simmered more than fried.
22-July-2020
Crockpot Stew
Crockpot Marinated Soy Curls, Portobello Mushroom
And Optional Oat or Lentil Loaf Or Red Beans
This recipe is lip-smacking good.
Marinated Overnight
2 Hands Full Soy Curls
1 Portobello Mushroom
Several Sliced Brussel Spouts with:
1 TBSP Maple Syrup
Juice of 1/2 Lemon
TBSP Red Wine Vinegar
1/2 Cup Water
Garlic
Pepper
Ginger
Turmeric
Italian Seasoning
Mustard Powder
1/4 Cup Natural Peanut Butter
Crockpot:
Add everything that was Marinated except Mushroom
to Crockpot (High Heat). Then,
Add, 3 TBSP of Tomato-Basil Sauce
1/2 Cup Chopped Onions
2 Medium Sliced Potatoes
1 Can of Green Beans (rinsed)
1 Chopped Carrot
1 Chopped Tomato
Cook on HIGH for about 2 hours. Then add the
Sliced Portobello Mushroom
Handful of Chopped Spinach
1 chopped slice of previously baked Oat or Lentil Loaf (optional)
NOTE: A Can of Rinsed Red Beans could substitute for the latter Loaf.
Continue cooking on HIGH about 1 1/2 hours.
27-JUNE-2020
My energy waxes and wanes so I’ve learned to maximize the times energy is better. I’m marinating Brussel Spouts and Napa Cabbage; and making barbecued Soy Curls; and Marinating Portobello Mushroom Slices, Onions, and Carrots. Good, nutritious eating to come.
24-Jun-2020
“Challah” Bread
This was supposed to be Braided Challah Bread.
I ran out of energy, so the result is SIMPLY DELicIOUS Bread,
soft in center and crispy on outside. The whole truth is I thought
I was making the Cranberry Banana bread, I simply luv.
Without my knowing, the cookbook pages fliped and because
both recipes call for Banana, I didn’t notice I was making
Challah Bread until I was a third way through the ingredients.
It has been a challenging day
with even routine activities being awfully difficult. But, there’s warm bread to feast on.
All is well!
14-Jun-2020
Spaghetti Squash Stir-Fry
Spaghetti Squash Stir-fry including some Ramen Noodles.
Whew! My tummy thanked me. Haha!
Explanation— I had baked the Spaghetti Squash with Vegs, Herbs, Okra (In gallery)
A couple days ago and had some left over. My pallet wanted something new so I scraped Into iron skillet
the remaining Spaghetti Squash-Okra and added some of what I had in fridge
(Onion, Yellow Squash, Mushrooms, Kale). Then added some cooked Ramen Noodles
to further please my taste buds. (Insert smile)
15-May-2020
Iron Skillet Meal
When I can’t think of what to eat, I turn to my pictures of
previous meals and try to create something new.
That’s one reason I post pictures of my food. (Insert smile)
Ingredients for this high Protein meal include:
Liquid Aminos, Apple Cider Vinegar, Maple Syrup,
Black Pepper, Garlic, Basil, Oregano, Basil, Cumin,
Sliced Potato, Sliced Marinated Carrot, Cabbage, Corn,
Portobello Mushroom, Slice of Lentil Loaf, frozen Kale-Quinoa.
29-Mar-2020
Sweet Potato Cranberry Bread
The most delicious bread I’ve ever made.
It has both Sweet Potato and Banana in it.
Recipe by Isa Chandra Moskowitz. It appears in
Isa’s, “The Super Fun Times Vegan Holiday Cookbook.”
(Available at local library)
01-May-2020
Yummy Potato Soup
Crockpot Soup
Potatoes roughly diced in Processor.
Cashew Cheese Sauce
Parsley
Garlic
Carrots roughly diced in Processor
Basil
Coconut Milk
31-March-2020
Beans & Rice
This is a simple Crockpot Meal—
I used 3 cans of Beans, rinsed
(Pinto, Chickpea, Black Beans), & frozen Lima Beans,
Corn, Diced Tomatoes, Onions.
(Note: Mexican Oregano will take the gas out of the beans
and tastes good.) Turmeric, Basil. Steamed VEGS & Brown Rice.
(Could use Quinoa in place of Rice.)
I’m continuing to enjoy the Banana-Sweet Potato-
Cranberry Bread.
There are a number of Vegetables
That provide Nitrate Oxide and therefore
Are healing for the Vessels of the Heart.
Several servings a day has been scientifically
Shown to heal Blood Vessels. Here’s the list
Provided by Heart Specialist, Dr Esselstyn.
KALE, SPINACH, SWISS CHARD, ARUGULA,
BEET GREENS & BEETS
Cauliflower, Bok Choy, Collard Greens,
Mustard Greens, Turnip Greens, Napa Cabbage,
Brussels Sprouts, Broccoli, Cilantro, Parsley, Asparagus.
30-March-2020
Simple & Delicious!
Yum! Spaghetti Squash, Tomatoes, and Cut Okra
With Onions, Celery Seed, Basil, Parsley, Oregano,
Garlic, Lemon Juice.
Baked Squash halves along with other ingredients
for 45 minutes at 350F.
March 21, 2020
Barbecued Soy Curls, Potatoes & Vegetables
I’m so thankful I put this in Crockpot last night at 11:00.
Slow-cooked overnight. Then baked sliced Potatoes & Vegs.
Delicious!
In Crockpot:
1 can crushed tomatoes
Several Scallions chopped
Half an Onion chopped
1/4 cup Liquid Aminos (or Soy Sauce)
2 Heaping TBSP Peanut Butter
2 Heaping Hand-full Soy Curl strips (soaked in water 10 minutes to rehydrate).
2 TBSP Honey
3/4 Cup Spaghetti Sauce or Tomato Sauce
1/4 Cup water
6 or 8 sliced Capped Mushrooms
1 tsp Garlic
1/2 tsp Turmeric (optional)
1 TBSP Dried Parsley
Ground Black Pepper
1 tsp Ginger
1/2 tsp Oregano
1 tsp Basil
2 Sliced Carrots
1/2 Chopped Green Bell
Black Pepper
COOK ON LOW OVERNIGHT
In separate container—
Sliced Potatoes & Okra
Bake at 350F for 40 mins
1 Sliced White Potato per person
Chopped Okra or Squash
1 tsp Parsley
SERVING
Scoop Barbecued Crockpot Mixture on top of
Potatoes and Okra. Enjoy with favorite bread.
NOTE: Soy Curls are dried strips of Soy resembling
Chicken Strips. They absorb the flavors with which
they are cooked.
March 20, 2020
Good for the Lungs & Heart
Fun in the kitchen with foods good for the lungs and heart—
Marinated and simmered Portabella Mushroom (sliced) and
made gravy; cooked Peas, Carrots, sweet potato slices,
Cauliflower; steamed Asparagus, Kale & Beet Greens.
(Wish I had steamed the Cauliflower because I overcooked it.
Good taste, all around, though.
Note: the peas are red because
I cooked in Beet Juice.) Spices and Marinade: Garlic,
Balsamic Vinegar, Ginger, Nutritional Yeast, Cooking Sherry.
09-Jul-2019
Portobello Mushroom & Veg-Quinoa Burger
Seasoned the Portobello with Liquid Aminos
Red Wine Vinegar, and Garlic. Cooked in Iron Skillet
Set on Medium— 6 minutes on each side. (See next Recipe for
more details— Smothered in Veggies)
Baked Quinoa-Veggie Burger in toaster oven set on
350 degrees. Baked each side 6 minutes.
Dressed toasted bun with Homemade Mayo, Mustard,
Catsup, Chives, Sliced Tomato.
Click Picture for next recipe~ Portobello Smothered in Veggies
09-Jul-2019
Portobello Mushroom Smothered in Veggies
Seasoned the Portobello with Liquid Aminos
Red Wine Vinegar, and Garlic.
Added Liquid Aminos and Water to Iron Skillet.
Set heat on medium. Added Sliced Onions,
Sliced Potatoes, sliced Tomato, Diced Carrot
And Sliced Okra. Added Black Pepper, Lemon Zest,
Nutritional Yeast, Chives, Basil.
Simmered until Potatoes and Carrots were cooked through.
Turned over Portobello Mushroom Half-way through cooking.
Served the Mushroom on toasted bun dressed with
Vegan Mayo, Mustard, Catsup, Sliced Tomato, and Chives.
13-Dec-2019
Spaghetti & Butternut Squashes
This turned out to be a good new recipe.
I had a Spaghetti Squash and small Butternut Squash
that needed to be eaten. Wanted to bake them
in my toaster oven so had to combine them to fit the space.
Fortunate choice. The juices from the sliced Butternut Squash
soaked into the Spaghetti Squash and combined with the
spices (Basil, Ground Peppercorns, Garlic, Oregano, Cumin) I had added —
well, delicious! (Once’s baked at 350F for 45 minutes,
I scooped out the Slices of Butternut Squash before using
a fork to scrape the Spaghetti Squash; then replaced the Butternut Squash.)
Had Quinoa-Kale Burgers along with the two squashes.
Spaghetti & Veggies with Cashew Cheese Sauce
Sautéed Onion
Mushrooms
Sliced Carrots
Sliced Celery
Chopped Greens
Corn
Chopped Asparagus
Diced Tomatoes and a little water.
Added Liquid Aminos,
Nutritional Yeast,
1/2 Cup Cashew Cheese Sauce,
Italian Seasoning,
Oregano,
Black Pepper,
Garlic.
In separate pan brought water to boil; added salt and Spaghetti.
Once pasta was done, mixed 1/4 to 1/2 cup of the salted liquid from pasta with veggies.
Combined the drained spaghetti and veggies and cooked another 2 minutes. Delicious & Nutritious!
Stuffed Bell Peppers (Meatless)
Stuffing—
Cooked Brown Rice or Barley
Cooked Quinoa (1/3 as much as rice)
Black Beans
Sautéed Mushrooms
Spaghetti Sauce with Basil
Diced Tomatoes
Sautéed Onions
Chopped Kale
Cooked Brussel Sprouts w/ spoon of Maple Syrup or
Sliced Carrots and Peas
Black Pepper
Cumin
Garlic
Parsley
Italian Seasoning
Spoon ingredients into Bell Peppers.
On top of each Stuffed Pepper—
Tsp Worcestershire Sauce or Liquid Aminos
Lemon Zest (optional)
Nutritional Yeast
Diced Tomatoes and more Nutritional Yeast
Baked in Preheated Oven at 350F degrees
For 45 minutes or more depending on oven.
October 16, 2019
Cannellini-Olive-Humus
Cannellini-Olive Humus— I’ve created a new Humus recipe.
This is really good as a Wrap and for Dipping.
1 Can well-Rinsed Cannellini Beans (White Kidney Beans)
These beans become creamy with a nutty taste.
1/2 can Peas
1 Cup Uncut Olives (I only had Black Olives
on hand but next time will use Green & Black Olives
which will brighten the appearance of the Humus.)
1 Small Celery Stalk
Juice of 1 small lemon
2 Tbsp Honey
3 Quartered Artichoke Hearts
(I just happened to have some.)
Heaping TBSP Avocado
Garlic
Chopped Onion
Pepper
Lightly blended in Food Processor
leaving a rough texture rather than smooth.
26-Jul-2019
Seed Bread
Fresh Cranberry Bread smells so good— added Flaxseed,
Sunflower Seeds, Pumpkin Seeds, 2TBSP Oats, Rosemary,
Garlic, Basil. When Jenny (cat) jumped up onto the counter,
I thought surely the bread would flatten but thankfully it didn’t.
Making fresh Avocado-Humus and
3-Bean Salad to go with the bread.
Need some fresh Tomato and Cucumber.
Full recipe in “Dining In” Gallery.
08-Sep-2019
Cheesy, Chunky Potato Soup
Delicious!!!
Put in In Blender:
1 cup unsalted cashews
2 cups water or Milk Substitute (Almond Milk, Coconut Milk)
Bell Pepper
2 TBSP Nutritional Yeast
A little Salt
Pour blender contents into Crock Pot. Add
2 Large Sliced Potatoes and
1 Medium Sliced Sweet Potato
1/2 Cup Salsa
Chives
Parsley
Basil
Garlic
1/2 large Sliced onion
1 can of peas (Rinsed)
1 can corn (Rinsed)
1/2 Red Bell Pepper Sliced
Several Sliced Cap Mushrooms
Cook on HIGH for 3 hours or until potatoes are tender.
NOTE: This style of eating began as a slow change
about 8 years ago. Now I’m well used to cooking
Non-Dairy, meatless meals filled with delicious fruits, Vegs,
Whole Grains, Legumes.... My life depended on the changes.
04-Jul-2019
Fruity Breakfast
Half a Cantaloupe filled with frozen fruit
Blended in Blender on high (frozen banana,
1/2 Cup Blueberries, 3 Strawberries, 3 Ice Cubes).
To add protein, throw into blender a 1/4 Cup
Peanuts or Almonds— blend with the fruit); or chop nuts and
Scatter on top of Cantaloupe Bowl and Fruit. Sprinkle with Ginger.
Alternative: Before putting frozen fruit into Cantaloupe,
Add 1/2 Cup Granola. Scoop fruit onto top of Granola.
Sprinkle with Ginger. Enjoy!
29-Jan-2020
Tofu Squares for Spaghetti & Vegs Dish
This meal idea turned out great. The Tofu Squares would taste good by themselves as dippers, too. I’ve tried to remember how I made this. Here’s what I remember.
TOFU
Squeezed water out using heavy object set on top of plate placed on top of block of Tofu
-Cut Tofu into squares
-Dipped squares in bowl with
2 TBSP of Maple Syrup, &
2 TBSP Mustard
--seasoned both sides with Turmeric, Garlic, Celery Seed
-And then dipped each piece in bowl of Ground up Cereal (Corn Flakes or other)
-baked at 350degrees for 15-20 minutes each side
-Cooked Spaghetti with pinch salt & some ground Peppercorns
-Sautéd Onions & Mushrooms in Tomato/Spaghetti Sauce
-Steamed Cauliflower, Broccoli, Sliced Carrot
Combined all ingredients with 1/4 cup of water from Pasta
Please let me know if you try this.
Pasta Salad for Challenging Day
I pulled out of the fridge all I could find. (Insert Smile)
with heat on low I started with Crushed fresh Garlic;
added to big pot with heat set on low: Liquid Aminos,
a little water, Onions, Mushrooms. Sautéed.
Then raised heat to Medium and added Broccoli,
Cauliflower, Carrot, Bell Peppers, 1/2 Cup Quinoa,
Can Kidney Beans, 1/4 Cup Crushed Peanuts;
Can Organic Corn, Kale, Sliced Tomato’s, Snow Peas,
Yellow Squash. Seasoned with Pepper, Oregano, Basil,
Nutritional Yeast, and a little salt.
In separate pot cooked 1 Cup of Whole Wheat Pasta and
added to Vegetable Stir Fry. Satisfying!!!
30-Jun-2019
Fruit-Protein Goodness
Combine Sliced Banana,
Watermelon,
Cantaloupe,
Blueberries,
Sprinkle Chopped Nuts
For added protein and fiber add
A few scoops of oatmeal.
I cook my oats with Apple, Dates, Raisins.
Wow!
Dec 19, 2019
Fresh Fruit, Raw Veggies & Dip
Dip: one whole Avocado and 2 TBSP Salsa
A side of Pickled Beets and
2 slices of homemade Whole Wheat
Herb Bread with Craisins.
October 18, 2019
Cheesy Grits & Veggie Burgers
My Cheesy Grits with Veggie Burgers —This morning I was
hungry for Grits and came up with this recipe.
I added the Seaweed and Kelp because I wanted
to possibly mimic the taste of Shrimp and Grits. Turned out to be delicious. I found the Quinoa-Kale Burgers at Aldies.
Grits
2 Cup Water
Boil water
Add 1/2 Cup Grits
1/8 tsp Powdered Sea Kelp (reminiscent of Shrimp + Grits)
Lower heat to Medium
Cover + Cook 6-7 minutes
In Iron Skillet
Sautéed Mushrooms, Onions, Red Bell Pepper
Rosemary
Chives
Nutritional Yeast
Crumbled sheet Dried Seaweed
1/8 tsp Sea Kelp
1/4 to 1/2 Cup Cashew Cheese Sauce
2 Quinoa Burgers or other Veg-Grain Protein (Oat or Lentil Loaf) cooked as directed.
Combined all ingredients in Iron Skillet;
sprinkled more Chives and Nutritional Yeast.
27-SEP-2009
Mint Tea Lemonade
Use Your Favorite Tea
Add one or two Mint Tea Bags and
Juice from Lemons; add
Sliced lemons and
Ice.
11-Jun-2019
Brussel Spout-Okra Delight
Crockpot Meal
This turned out extra good.
Cooked in small crockpot:
Spring Onions,
Brussels Sprouts,
Sliced Okra,
Mushrooms,
Sliced Carrot,
Sliced Apple;
Maple Syrup, Chives,
Ginger, and Soy Curls.
Added a side of Oat-Bean Loaf. Yummy!
02-OCT-2018
Creamy Green Smoothie
Delicious and nutritious!
Blend ingredients in High Speed Blender:
Eight ice cubes
One frozen banana
Two chunks of frozen pineapple
Large handful of kale
One apple
1 tsp Ginger
1/4 Cup Apple juice
1/2 Cup Peanuts
20-Aug-2019
White Bean Burger
What a tasty surprise is this White Bean Burger.
I followed the recipe of Isa Chandra Moskowitz
from her, “Super fun Times Vegan Holiday Cookbook.”
Our local library has the cookbook.
Great texture in this burger, much like Ground Beef.
Served with Potato Salad. I made enough to freeze some. Hurray!
15-Mar-2019
Hummus-Salad Wrap
This was a throw-together lunch today.
Too much volume to roll up at first bite yet
delicious and healthy. Started with a Spinach
Flour Tortilla; layered with Avocado-Carrot-Hummus,
Mixed Greens and Spinach, sliced Cucumber,
raw Asparagus, sliced Carrot, and Onion, Ground Peppercorns,
Basil, Parsley, Oregano, Liquid Aminos spray,
Nutritional Yeast.
Hummus:
Added the following to blender:
15oz chickpeas/Garbanzo Beans
1 Avocado Scooped Out
2 small carrots
Juice of 1 lemon
Small Handful Fresh Spinach
Garlic
Pepper
TBSP Sunflower Seeds
Blended on high
01-JAN-2019
New Years Day Dinner
Cornbread
Red Beans, Tomatoes, Onions,
Thyme, Garlic, Pepper
Mushrooms, Rice
Veggie Burgers
04-FEB-2015
Homemade Bread Recipe
Delicious, Nutritious Homemade Bread (1.5 pound loaf)
(I use a Bread Maker Machine)
1 1/4 cups of water
2 Tablespoons of Honey
2 Tablespoons of Applesauce
1 Teaspoon of Kosher Salt
Herbs (I prefer 1/2 tsp each of Basil, Chives, and Rosemary)
1/3 Cup of Raisins or Craisins
3 Cups of Whole Wheat Flour
Dig small hole in flour and put in 2 Teaspoons of Active Dry Yeast (put yeast into hole to protect from the water)
Bake in Bread Maker on Basic Bread Setting.
YUM! Enjoy!
05-OCT-2018
lunch on the Go
Toasted Homemade, Whole Grain Bread
Peanuts Crushed in Blender
Blueberries
A meal with Whole Grains,
Protein, and fruit.
Cheesy Potato Soup
Cheesy Potato Soup in Crockpot
(This May be the best tasting cheesy soup I’ve ever created.)
1 Cup Cashew Cheese Sauce
2 Pints Home Canned Potatoes Crumbled in Ninja Processor
3/4 Cup V8 Juice
Several Mushrooms Sliced
Sliced Carrot
Sliced Celery
Cumin
Parsley
Chives
Fresh Garlic
1/2 Cup Coconut Milk
Cooked on High until Carrots were tender.
(Could use fresh potatoes.)
21-May-2019
10-minute Meal
Wow! So healthy! And delicious!
threw this together this evening—
started with @ 1/2 inch low sodium V-8 juice in iron skillet;
medium heat; added diced onion; then a large
Portobello Mushroom sliced; 1/2 can of diced tomatoes;
Basil, Chives, Turmeric, Italian Seasoning, Celery Seed.
I let that simmer (covered) 5 or 6 minutes and then added
chopped Asparagus, Kale, and Cauliflower.
Cooked another 3 or 4 minutes.
16-MAR-2017
Eggplant-Squash Parmesan
Preplanning: Prepared equivalent of 5-Flax Meal & water egg substitutes
(1 TBSP Flax Meal and 2 1/2 TBSP of Water make equivalent of 1 egg.
Stir and place mixture in refrigator for at least 10 minutes.)
Ground a cup and half of Dry Oats for the flour.
INGREDIENTS:
Eggplant (sliced sideways or cubed)
Yellow Squash (sliced sideways or cubed)
Tomato Sauce
1 or 2 tomatoes
Nutritional Yeast
Vegan Parmesan Cheese
Oat Flour
Flax-Egg Substitute
Bread Crumbs
Sweet Onion
Mushrooms
(To make extra cheesy, also add Cashew Cheese Sauce. Recipe below.)
Preheat oven to 375 degrees.
INSTRUCTIONS:
Wash & Slice or cube Eggplant and Yellow Squash, enough to fill dish.
Dip slices of Eggplant in Oat Flour,
then Flax-egg mixture, and then in the Bread Crumbs.
Then Broil or Fry several slices at a time until Eggplant is tender.
(Could Grill)
Pour 1/2 - 1 Cup Tomato Sauce in baking dish.
Layer some of the fried Eggplant in dish.
Cover with some more spaghetti sauce or tomato sauce.
Add a layer of Yellow Squash (Squash can be blanched or steamed beforehand)
Add pepper, Basil, Garlic, Chives, Cumin, Nutritional Yeast.
Add another layer of Eggplant and Squash.
Coat each layer with Tomato Sauce. Continue until dish is almost full.
Sauté enough Sweet Onion and sliced Mushrooms to cover top of dish. Scoop onto top of layers.
Add a layer of thinly sliced tomatoes.
Sprinkle more Nutritional Yeast along with Vegan Parmesan.
Bake for approximately 45 minutes at 375 F until done.
CASHEW CHEESE SAUCE
Recipe from "Seven Secrets Cookbook," by Neva & Jim Brackett
1 cup raw cashew nuts
2 cups water or Non-Dairy Milk
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes [Nutritional Yeast]
1/2 teaspoon garlic powder
Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick.
(I usually double this recipe, cook in crockpot [easier] until thick,
and freeze in serving size containers.)
18-FEB-2015
Breakfast Cereal with Fruit
Delicious! cooked in a small crockpot on high for 1 1/2 hours or 2 hours.
2 cups of water
1/2 cup Steel Cut Oats (or other oats)
1/2 apple sliced
1/4 cup raisins (adds sweetness)
1/4 cup sliced dates
October 08, 2019
Crafted Low-Acidic & High Protein
Sliced Potatoes
Sliced Celery
Kidney Beans
Parsley
Chives
Cooked all the above in
McKays Chicken-Like Seasoning
Served on top of bed of Multi-colored Quinoa
22-FEB-2015
Marinated Carrot “Hotdog”
Friends, this is an amazing recipe and the result is a
delicious meatless "Hotdog."
I would not have believed it myself
if I had not eaten them.
The original recipe was given to me by my friend,
Julie, and I modified it by adding Ginger and Lemon Zest,
and replacing the soy sauce with Liquid Aminos.
I doubled the Liquid Smoke.
I have found that if the carrots (before marinating them) are
cooked so a fork can barely cut the surface,
the end result is a texture more like Bratwurst Hog Dogs;
for a texture more like beef or turkey Hotdogs,
cook a little more tender, but not
so much the carrots fall apart. Also,
I added water and vinegar to the recipe
in order for there to be enough liquid to
cover the carrots for marinating.
4 whole carrots, cut into bun-length pieces with ends removed
1/4 cup apple cider vinegar
1/4 cup water
2 Tbsp. soy sauce (or Liquid Aminos)
1/4 tsp. garlic powder (or 1/2 clove garlic, minced)
2 Dashes liquid smoke
Pepper, to taste
1/2 tsp of Ginger
1/2 tsp of Lemon Zest
4 vegan hot dog buns (toasted once the mock hotdogs are done)
Desired hot dog toppings (BBQ sauce, ketchup, mustard, relish, etc.)
•Fill a large pot halfway with water and bring to boil.
•Lower the heat to medium and add carrots;
cook until you can barely pierce through them with a fork.
Be careful not to cut the carrots when testing!
•Combine all the other ingredients together in a plastic container or
baggie to make the marinade. Place the cooked carrots inside,
shake up, and set aside to marinate for at least 3 hours.
You can marinate for up to a few days — I marinated for about 4 hours,
and they turned great.
•When you’re ready to serve, pour the carrots and marinade
into a large pan on the stovetop or grill on medium heat,
rotating periodically, for 5 to 10 minutes,
until carrots are heated all the way through.
•Place on a hot dog bun, add the toppings of your choice, and enjoy!
Makes 4 servings
Recipe adapted from FatFreeVegan.com
_____
I dipped the Sugar Snap Peas in Cashew Cream
(1 cup of Cashews and 1 cup of Water \ Blended for 2 minutes until creamy)
20-Apr-2019
Veg-Bean Salad & Humus Toast
Ah! When you don’t feel like cooking— Mix 1 can of 3-Bean salad,
2 baby Yellow Squash sliced, 1/2 Zucchini sliced, 1 Carrot sliced,
few pieces Cauliflower sliced; add Dried Mustard, Celery Seeds,
Pepper, Oregano, Parsley. Toast Whole Wheat Seed Bread and add Humus.
Enjoy! Would have added Avocado if I had any.
Portabella Mushroom Topped with Veggie Burger
Portabella Mushroom
Tsp of Balsamic Vinegar
Pepper to taste
Dash of Garlic
Topped with Veggie Burger
And Stir-Fried Potato’s and Vegs
Baked 350 degrees for 15 to 20 minutes
26-SEP-2018
Noodles with Mashed Squash & Carrots
26-SEP-2018
Portabella Mushrooms & Marinated Soy Curls
This meal was a delicious, impromptu surprise.
The Marinade was the same as made for Carrot-Dogs
which I had made earlier. Added 2 Portabella Mushrooms
(good for brain health), Soy Curls, and a Couple TBSP Sauerkraut
for added Gut Health. In another pot I reheated chunks of Butternut Squash
I had baked yesterday along with Onion and Chopped Carrots.
Roughly Mashed the Squash-Carrot-Sauerkraut mixture and added to Noodles. Zesty and Satisfying.
25-DEC-2017
Cookie Jar
Traditional recipe for Cowboy Cookies.
Substituted for each egg:
1/2 banana mashed. Works very well.
I used Carob covered raisins
In place of chocolate chips because
Can’t have caffeine.
26-SEP-2018
Butternut Squash & Marinated Carrots
22-SEP-2016
Beet Humus
Happy experiment that turned out DElicious! Eat on favorite bread or with a spoon. (Insert smile)
BEET HUMUS
Put all ingredients in blender and pulse--
2 large beets (sliced)
3 TBSP lemon juice
1 tsp honey
1 tsp turmeric
Sprinkle of Garlic
lemon pepper
2 Spring onions
1 Avocado
1 can of Chick Peas
2 HEAPING TBSP of Tofu
1 can Northern White Beans.
I added the beans and tofu because the beets I used
(fresh I had frozen and defrosted) made the recipe too thin. Wonderful result!
18-FEB-2015
Herbed Popcorn
Popped the corn in a corn popper;
Sprayed with Liquid Aminos;
Sprinkled Nutritional Yeast (A Cheese Substitute)
and added Chives and Basil.
Basil is beneficial for the heart, skin, hair, bones
and connective tissue; it improves digestion, has
anti-bacterial properties, and is known to have
powerful antioxidant properties (fighting cancers).
Chives also have antibiotic qualities (like other members of the allium family).
They also have an anti-inflammatory effect and can benefit those with rheumatoid arthritis.
Chives are anti-carcinogenic~ Selenium within the small onion enhances cell health.
They help with circulation and add vitamin C. Regular use enhances blood pressure levels.
Chives are a great source for Allicin which helps with cholesterol management.
Good for digestion and bones, and are low in calories, fat and salt.
Nutritional Yeast has a strong semblance to parmesan cheese.
It is a healthier alternative rich in B vitamins. It
contains zero sodium, therefore is helpful for those watching blood pressure.
Making Homemade Sauerkraut
This was a fun process starting
With shredded cabbages and vegs.
The end result is savory, not too tart, and
Delicious.
Today I added the finished Sauerkraut to
Some Carrot-Dogs (Marrinated Carrots)
Along with mustard. Delectable! Of course
They could be eaten without the bread.
Instructions for making the Sauerkraut can be found here:
https://headspacecanning.blogspot.com/2011/10/new-way-with-sauerkraut-for-me.html?m=1
https://www.tastingtable.com/cook/recipes/how-to-make-sauerkraut-sandor-katz-recipe
Deep Dish Pizza Pie
Deep Dish Veg Pizza Pie with Cashew Cheese Sauce
What made this happy experiment a delicious treat
was the Phyllo Dough crusts. After the casserole is baked
the Phyllo tastes like Pizza Dumplings. I threw this together and
so will try and remember the ingredients and process.
Warmed a 9 inch IRON SKILLET
Used a Small amount of Avocado oil and Liquid Aminos; and
I had some Hot Lemon Water with a little Tummeric in Teapot
so I poured about a quarter cup into Iron Skillet with the Oil and Aminos.
Added Ground Black Peppercorns, Oregano, Italian Seasoning,
Parsley and Garlic; Raised heat to medium high.
Sautéed Mushrooms, Yellow Onion, Green, Yellow, Orange
Bell Pepper slices; frozen peas, Nutritional Yeast,
A teaspoon of Ground Flax Seed; along with a 1/2 cup of
Spaghetti Sauce; added 1/2 of a sliced tomato.
CASSEROLE DISH WITH LID
Added melted Earth Balance Buttery Spread in bottom
and dash of Avocado Oil. Sliced a roll of Phyllo Dough
into 1/2 inch pieces.
Gingerly broke apart the Dough Pieces and placed half
in the bottom of the Casserole Dish.
Poured the Sautéed Vegs from Iron Skillet into Caserole Dish.
Covered with pieces of frozen Spinach and
1/2 cup of Ground Cashew Pieces.
Placed the remainder of the Phyllo Dough Pieces into
dish; topped with 2/3 cup of Vegan Cashew Cheese,
Spaghetti Sauce, Black Olives, and Slices Tomatoes.
Covered and Baked for 45 minutes at 350 degrees F.
CHEESE RECIPE from "Seven Secrets Cookbook," by Neva & Jim Brackett
1 cup raw cashew nuts
2 cups water
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes
1/2 teaspoon garlic powder
Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick.
(I usually double this recipe and freeze in serving size containers.)
An easier way to make this Vegan Cheese is to put blended ingredients
into a small crockpot and let it slow cook until thick. (Also I sometimes
add some salsa.)
01-OCT-2016
Spaghetti Squash Lasagna
Using what I had in fridge and freezer
I created this casserole / lasagna today:
layered spaghetti squash, pepper, cumin, thin layer of potato slices,
chives, lightly cooked lasagna noodles, black olives,
green beans, spinach leaves, shaved carrot,
lemon pepper, basil, Rosemary, red bell pepper, spaghetti squash,
cashew cheese sauce, sliced tomatoes,
black olives, crumbled vegan oat-lentil loaf, cheese sauce,
tomatoes, onion flakes, Ginger, pepper, last of cheese sauce.
Baked one hour on 375F
10-JUL-2018
Delicious!
Several years ago I bought a small
Bread maker at a local flea market.
It makes a 1/4 Pound loaf in 45 minutes;
perfect for Dinner. The name of the Bread Maker
Is “Just for Dinner.” Fortunate purchase!
BREAD RECIPE IN GALLERY
07-JUN-2017
Portabella Mushroom - Vegetables
This was a 'throw-together' meal in a skillet
Majoring on Vegetsbles and Myshrooms for protein. :
Started with Liquid Aminos, Onions;
Shredded Cabbage, Tomatoes, Tumeric,
Basil, Yellow Squash, Eggplant, Asparagus,
Red and Yellow sweet Peppers,
Sliced Portabella Mushroom; Nutritionsl Yeast,
Black Pepper. And, of course using the iron Skillet
Adds needed iron.
NOTE: Mushrooms are a good source of lean protein.
They are high in protein; also
provide Vitamin D; boost gone health.
They boost the Immune System, too. Mushrooms increase
absorption of Iron. They lower Blood Pressure and
treat Anemia. They provide fiber and a wealth of
vitamins and minerals. I use Mushrooms often.
It is important to use Organic Mushrooms since they
absorb what they grown in.
16-FEB-2015
Ice Cream
This is my favorite snack or mini meal in a glass!
Simply Delicious!
Dump ingredients into blender and turn the power on high.
Blend until smooth and serve.
2 Frozen Bananas
3/4 cup Frozen Blueberries
4 frozen Strawberries
1/3 cup Peanuts or other nuts
Peppermint Leaves
(In order to add more protein, I sometimes add a scoop of
Powdered, Vegetable Protein.)
Enjoy!
25-DEC-2017
Sugar Cookies
Traditional recipe.
Substituted for each egg:
1 TBSP Ground Flaxseed
2 1/2 TBSP Water
Stirred well
Refrigerated 10 minutes before
Adding to mixture.
In place of butter, used
Earth Balance Buttery Spread (Vegan)
14-FEB-2015
Quick Snack
Sliced Banana with Crunchy Peanut Butter and Raisins.
This snack is surprisingly beneficial~
Bananas are a sweet snack without the fat and without cholesterol;
they add potassium, Vitamin C, and B-6, enhance bone health and metabolism;
add fiber and needed carbohydrates.
Peanuts help prevent gallstones, regulate Blood Sugar, promote Fertility (Folate),
help fight depression (Tryptophan), boost memory (Copper), lower risk of heart disease;
add Vitamin B2 which protects against Age-related Cognitive Decline.
Raisins increase energy, aid digestion, enhance mouth and
bone health, supply potassium and magnesium; can kill bacteria,
and treat Anemia; and stimulate libido.
Burger -Chickpea Kale Burger
I did it-- made the vegan burgers.
This Chickpea-Kale Burger is the best Vegan burger
I have ever eaten. Great recipe!
Whew! Wonderful taste and consistency.
I made cold slaw to put on top along with slice of tomato.
This is my variation of a recipe
I found online called,
"Vegan Falafel Burgers with Spicy Tahini."
18-FEB-2015
Artisan Bread
This is a simple recipe for a wonderful, heavy bread.
Artisan Bread
3 cups of whole wheat flour
1 1/2 cups of water
1 teaspoon of salt
1 teaspoon yeast
(I added dried cranberries)
The bread with Cranberry eyes was not planned;
just came out of Pan that way.
Mix all that together put in a covered bowl.
Let it sit eight hours or longer (I usually do mine overnight)
The next morning put the empty baking dish in the oven for 30 minutes at 450 degrees.
After 30 minutes, take your bread out of your bowl and mold into a ball;
Place it into the hot baking pot and cover with lid.
Bake covered for 30 minutes then take the lid off bake 15 more minutes.
(This recipe was given to me by my friend, Kathy Albus.)
15-FEB-2015
Veg Meat[less]loaf
Recipe is in the gallery~
16-FEB-2015
Dinner
Dinner Plate includes a serving of Whole Grain Brown Rice which I had
made a while back and had frozen. A piece of Vegetable Meat Loaf;
Sliced Apples which I also had frozen. Pickled Beets I had canned;
and a couple Kale leaves, just for looks.
Arranged food on an oven safe dish; sprinkled the apples and rice with Nutritional Yeast,
a Cheese substitute; and heated everything in Toaster Oven set
on 350 degrees for 15 minutes.
While the main plate was heating I made what turned out to be
a huge salad including: Artisan Lettuces (red and green),
fresh sliced Mushrooms, Grapes, Carrot,
Avocado, Beets, Cauliflower, Cherry Tomatoes and Olives; and added some sunflower seeds,
pumpkin seeds,Thyme, and Lemon Pepper. Then I drizzled a
small amount of Balsamic Vinegar on top and tossed;
after tasting the salad, I added approximately two teaspoons of Honey Mustard Dressing on top
because the lettuce was a bit bitter and needed something.
05-SEPT-2009
Sweet & Delicious Yellow Buds!
These little yellow tomatoes are a sweet treat.
14-FEB-2015
Scrambled Vegetables with Brown Rice & Soynuts
(This picture shows the food at the beginning of the cooking process
when the Yellow Squash and tomatoes were still frozen. I added a little
more water after the picture was taken.)
I put a small amount of water in the cooking pot; crushed fresh garlic and
sliced on cutting board; put garlic and sliced onions into the pot with the water
and a Tablespoon of Liquid Aminos. Cooked until the garlic and onions were transparent. Then I placed,
1 cup Sliced carrots,
1 1/2 cups Frozen yellow squash,
3/4 cup Cherry tomatoes,
3/4 cup cooked brown rice
1/2 cup Soy nuts,
3 sliced mushrooms
1/4 tsp each of Basil, Thyme, Lemon Pepper, and Ginger
1 tsp of Lemon Zest
After the ingredients were nearly done, I added 1/4 cup of Kale to the pot and
cooked until Kale was wilted. Served hot with toasted homemade bread with fresh Avocado.
NOTE: I really don't measure the ingredients, but use what is on hand and decide on the
amount of spices to use related to how many vegetables I include. So the measurements
here are estimations.
16-FEB-2015
Rice and Beans
In a small amount of water simmer two cloves of fresh Garlic,
1 Teaspoon of Ginger, 4 sliced mushrooms, 1 Teaspoon of Chives.
Simmer until mushrooms are transparent. (Sometimes I include sliced onion.)
Add approx. 1 1/2 cups of steamed Brown Rice,
15 ounces of pre-cooked Beans,
1 pint of Tomatoes
Simmer for about 15 minutes; then Coat with Nutritional Yeast;
stir well, and simmer 5 minutes more.
If you want to add more protein, Soy Curls that have been
marinated for 5 minutes
in water and Liquid Aminos or Soy Sauce can be
added with Rice and Beans.
(If using canned beans and you are watching sodium levels,
rinse the beans in a colander before adding to pot)
Ginger has many powerful health benefits including: reduction of pain and inflammation;
Heartburn relief, Migraine Relief, Menstrual Cramp Relief; remedy for motion sickness;
improves colon health.
13-SEP-2009
Apple
Healthy Snack and cleans the teeth.
Apples are a great healthy food. Research says that
Apples help with Asthma/breathing; they lower Cholesterol, help
fight cancer of Liver, Breast, and Lung; and protect brain cells
from Alzheimer's disease; are good for weight loss.
14-FEB-2015
Butternut Squash Soup PLUS
The Butternut Squash Soup Recipe below is from Kate Mathis (Good Housekeeping).
For the dish shown in this photo, I used a pint of the soup which I had previously canned;
added the soup along with 4 large bulbs of Cauliflower and put into blender on high. Once blended,
I added Lemon Zest and put into saucepan to heat. I added some fresh Kale just before the cooking was complete. Created this on a whim since I had a head of Cauliflower. Delicious along with Whole Wheat bread with Avocado. (I imagine one could put blended Cauliflower in any soup.) Cauliflower aids digestion; contains a high amount of antioxidants; contributes to a healthy pregnancy (adds Folate-B9). And it is good for the heart.
Soup Recipe by Kate Mathis with my own variations.
This soup is a creamy combination of classic autumn flavors: butternut squash and sage.
12 first-course servings
2 medium (2 1/2 pounds each) butternut squash, each cut lengthwise in half, seeds removed.
4 tablespoon(s) olive oil (I omitted the oil)
2 medium stalks celery, chopped
2 large shallots, thinly sliced
1 medium carrot, chopped
3 sprig(s) fresh thyme
1 bay leaf
1 tablespoon(s) chopped fresh sage leaves
24 sage leaves, for garnish
Salt and pepper (I don't use salt)
1 carton(s) (32-ounce) chicken broth (I used homemade vegetable broth)
2 ounce(s) French bread, cut into 1/2-inch cubes (2 cups) (I used my Whole Wheat Bread)
1.Preheat oven to 450 degreesF. Line 15 1/2" by 10 1/2" jelly-roll pan with foil.
Place squash halves, cut sides down, in prepared pan and roast 45 minutes
or until very tender when pierced with knife. Cool until easy to handle; with spoon, scoop squash from shells and place in large bowl. Discard shells.
2.Meanwhile, in 5- to 6- quart saucepot, heat 2 tablespoons oil on medium until hot.
Add celery, shallots, and carrot; cook 20 minutes, stirring frequently.
Stir in thyme, bay leaf, 1 tablespoon sage, 1/2 teaspoon salt,
and 1/4 teaspoon freshly ground black pepper; cook vegetable mixture 2 minutes longer.
3.Add broth, water, and squash to pot; cover and heat to boiling on high.
Reduce heat to low; simmer 10 minutes.
4.Meanwhile, in 10-inch skillet, heat remaining oil on medium-high until hot.
Add sage leaves; cook 1 minute or until sage is crisp.
Transfer to paper-towel-lined plate to drain. Add bread to skillet; cook 3 minutes or until golden brown, stirring. Transfer to plate with sage.
5.Discard thyme and bay leaf. Working in batches,
ladle squash mixture into blender. With center part of blender cover removed
to allow steam to escape, blend mixture until pureed; return to pot.
Reheat on low, stirring in additional water for desired thickness.
To serve, ladle soup into shallow bowls; garnish with croutons and sage leaves.
15-SEP-2009
Banana Nut Bread.
This recipe is from "7 Secrets Cookbook" by Neva & Jim Brackett.
1 cup whole wheat flour
1/2 cup unbleached flour
3/4 teaspoon salt
1 tablespoon Ener-G Baking Powder
1/3 cup chopped walnuts (or pecans)
1/2 cup coconut milk or Cashew Cream
(For Cashew Cream: blend on high for 2 minutes 1 cup cashews & 1 cup water)
1/3 cup honey (or 12 cup sugar and 2 Tbsp. water)
1/2 cup mashed ripe banana
Mix dry ingredients in a medium-sized bowl. Add nuts.
Mix remaining ingredients in a 2-cup measuring cup and add water
if needed to equal 1 cup of liquid.
Briskly stir liquid into dry ingredients, and pour into loaf pan
lined with parchment paper.
Bake at 350F degrees for about 40-45 minutes, or until knife
inserted in center comes out clean.
(Makes 1 loaf)
07-SEPT-2009
Smile me a Salad!
Fresh organic, fruits, and vegetables are great eaten raw
With some Balsamic Vinegar or Cashew Cream (blend a cup
Of Cashews with a cup of water until creamy.
Edible Plants & Flowers
Most of us are familiar with edible plants in the herb family,
Such as rosemary, sage, thyme, dill, fennel, basil, etc.
There are other plants and flowers that are edible when boiled or fried,
And some can be eaten raw in salads or with dips.
Here are some examples along with notes regarding taste and use.
Anise Hyssop - sweet like licorice
Arugula - nutty, spicy, peppery
Beebalm - tastes similar to Earl Grey tea
Borage - taste like cucumber
Carnations & Coneflower - spicy, peppery, similar to cloves (used in salads)
Dandelion - can be boiled for Tea or the young buds can be fried and used like mushrooms
Gardenia - light and sweet in salads
Nasturtium - peppery in salads and the buds can be used as Capers
Pansy - mild and sweet in salads
Squash blossoms & Violets - sweet nectar
Chamomile - faint apple flavor
Jasmine - sweet
Hibiscus - boiled and used as a tasty beverage
19-FEB-2015
Breakfast
Cooked Steel Cut Oats with raisins, apple, dates
(Full recipe in gallery)
1/2 Banana
Dried Mango Pieces
Toasted Artisan Bread with a teaspoon of honey
19-FEB-2015
Scalloped Potato Casserole
This is a delicious potato dish.
Layered sliced potatoes in bottom of baking dish.
Covered first layer of potatoes with Nutritional Yeast and Chives.
Made another layer of potatoes, and sliced carrots, and added crushed peppercorns.
Covered with Cheese Sauce (recipe below).
Made another layer with yellow squash (use any vegetable) and cherry tomatoes.
Added more Cheese Sauce.
Topped with Shaved Onions, Thyme, Basil, Lemon Pepper.
Cheese Sauce Recipe from "Seven Secrets Cookbook," by Neva & Jim Brackett
1 cup raw cashew nuts
2 cups water
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes
1/2 teaspoon garlic powder
Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick.
(I usually double this recipe, cook in crockpot,
and freeze in serving size containers.)
20-FEB-2015
Potato Soup
This is the leftover Scalloped Potatoes from yesterday.
I added some tomatoes in juices I had previously canned and
heated on the stove.
Easy Creamy Potato Soup.
18-FEB-2015
Oatmeal with Fruit
Delicious! cooked in a small crockpot on high for 1 1/2 hours or 2 hours.
2 cups of water
1/2 cup Steel Cut Oats (or other oats)
1/2 apple sliced
1/4 cup raisins (adds sweetness)
1/4 cup sliced dates
12-SEPT-2009
Peanuts
I think Jenny Gray, my kitten has been nibbling on the peanuts!
Peanuts are a high protein snack when eaten in moderation.
12-FEB-2015
Herbed Popcorn
This has become my favorite combination for a healthy snack.
Start by popping organic popcorn.
(I no longer use a microwave for food preparation since learning
that microwave heat kills most of the nutrition in food. I use an
inexpensive popper.)
Spray the popped corn with Braggs Liquid Aminos Seasoning or use your
favorite Vinegar, or Soy Sauce.
Sprinkle freely with Garlic Powder and Dill (The Liquid Aminos causes
the Herbs to stick to the Popcorn).
Garlic boosts the immune system; has antiviral, antibacterial, anti-fungal properties.
Dill assists digestion; has been used to remedy a headache; has calming effect; aides sleep.
Apple Cider Vinegar helps treat Acid Reflux and GI distress; prevents indigestion; brightens skin.
Braggs Liquid Aminos contains 16 essential Aminos; is non GMO, provides protein; can lower risk for coronary heart disease;
it is gluten free; has no artificial coloring, alcohol, or preservatives.
ENJOY!
20-FEB-2015
Stuffed Cabbage Rolls
This recipe can be served with tomatoes and Nutritional Yeast on top.
In this picture, the cabbage rolls have been sprinkled with Thyme, Garlic, and Basil.
Cut the core out of the cabbage. With your thumbs inside the opening,
pull cabbage outwards to loosen the leaves.
Place cabbage, bottom side down into about 2 inches of water.
Steam for a few minutes until the leaves soften and separate.
Remove from pot and let cool. Separate leaves completely.
I rolled individual cabbage leaves (sometimes 2 leaves) around 1/2 inch slices
of Vegetable Meatlless Loaf (mock meatloaf recipe in gallery) and
secured with a toothpick.
(The Purple Cabbage had small leaves over-all.)
You can include rice in each wrapping and sautéed onions and mushrooms; whatever you like.
I plan to serve with a bed of brown rice and sautéed mushrooms on the side;
along with raw Sugar Snap Peas.
19-FEB-2015
Sauteed Onions, Garlic, Mushrooms, Carrots, Peppers
Add a 1 cup of water to pan over medium heat.
Add sliced onions, Mushrooms, Carrots, and Sweet Peppers.
Add 1 teaspoon each of Chives, Basil, Thyme.
I used this as a base for Pasta Sauce.
21-FEB-2015
Speghetti Sauce with Vegetables
Tomatoes, Tomato Paste, Sautéed Vegetables and
Garlic, Ginger, Thyme, Basil, and Lemon Zest.
I cooked Artichoke Speghetti to eat with this sauce. Yum!
23-APR-2018
Carrot-Dogs with Homemade Saierkraut
Artichoke Speghetti & Vegs
Artichoke Speghetti
Sautéed garlic, onions, mushrooms, carrots, Brussels sprouts, bell pepper.
Added thyme, basil, lemon pepper, tomatoes, tomato paste.
Added Kidney beans, a few green beans, celery, and Balsamic vinegar.
24-FEB-2015
Quinoa with Portabella Mushroom
Top picture is Cheecy Grits (Recipe in gallery)
Red Quinoa and Black Beans with a favorite tomato based sauce
Portabella Mushroom Steak
Sugar Snap Peas
Whole Wheat Bread
Quinoa:
Combine 1 1/4 cup Quinoa with 2 1/4 cups water or broth in a pot.
Bring to Boil.Reduce heat to medium-low and simmer for 15 minutes, or
until all liquid is absorbed. (Try not to overcook)
Let cool for 5 minutes, fluff and serve. (makes 5 servings)
Portabella Mushroom Steak:
Saute onion and garlic in a little water
Add 3 Tablespoons of Balsamic Vinegar and
1 Tablespoon of Liquid Aminos
Cook for 5 minutes on each side. Serve hot.
I got the Portabella Mushroom recipe from a video by Lindsay Nixon.
She used Sherry instead of Liquid Aminos. For this meal I
marinated the Mushroom in the sauce used for
the Carrot Hotdogs posted earlier; it is similar and delicious.)
I sautéed the Sugar Snap Peas along with the mushroom.
21-APR-2015
Spicy Beans and Rice.
New Recipe I created today turned out to be delicious.
(POV: Slight Dutch Tilt)
Spicy Red Beans & Brown Rice by cj phipps
Sauté together:
3 or 4 Green Onions
2 carrots sliced
2 pcs Celery sliced
3 Mushrooms sliced
7 or 8 oz Corn
Large Marble-size piece Fresh Garlic grated
2 LRG TBSP Apple-Cranberry-Onion Chutney
When Carrots are tender, add Herbs
(Basil and Garlic) and Black Pepper
While the above is cooking
Heat quart of cooked Red Beans with Nutritional Yeast added along with
2 Cups cooked Brown Rice.
Combine all ingredients. Serve hot.
(NOTE: I found a recipe for the Apple-Cranberry-Onion Chutney online.)
__________________________________
25-FEB-2015
Quinoa & Beans with Ginger & Kale
Started with a little water in iron skillet.
Added sliced onions, fresh mushrooms, 1/2 tsp each of powdered Garlic,
Ginger, Thyme; cut Sugar Snap Peas in half and added to skillet.
Sautéed until onions and mushrooms were transparent.
Added cup Quinoa and cup of Black Beans. Cooked on medium heat
until heated thoroughly and Sugar Snap Peas were
Tender, but not mushy. And
Added handful of fresh Kale and cooked until wilted.
Served with 2 small Muffins.
Quinoa is rich with protein. It contains twice as much fiber
as most other grains and has iron, lysine for tissue growth and repair;
it is rich in magnesium relaxing blood vessels;
can help alleviate migraines.
Quinoa improves metabolism and is high in the antioxidant, Manganese.
(See the website, "MindBodyGreen" for more details.
Mushrooms are a healthy addition to a meal containing
selenium for a healthy bladder; rich in vitamin D.
a good source of iron. As a lean protein, they are low in calories
and they lower cholesterol levels. They have anti-carcinogenic effects.
They promote bone health and nutrient absorption.
Kale, eaten with a meal, or added to a smoothie is a great
anti-inflammatory food; has powerful antioxidants and
supports cardiovascular health. It is high in vitamins A and C as well
as in calcium. The website, "MindBodyGreen" says
Kale is a great detox food.
Dr. Oz says not to over-eat Kale;
have every other day or so for good health.
I add a little Kale to Fruit Smoothies; can't taste it and
receive the added benefits.
27-FEB-2015
New Sandwich
This was an experiment for a new sandwich and I really like it.
It would be even better with tomato and fresh spinach
which I don't have right now.
Started with French Bread and added fresh Avocado and
Sliced Mushrooms; added Cashew Cream, Crushed peanuts,
Lemon Pepper, and Basil.
I am going to make this again and add Tomato and Spinach.
Served with a side of baked apples, cranberries & banana,
baked with brown sugar.
27-FEB-2015
Baked Apples, Cranberries, Banana
Baked apples, dried cranberries, banana slices
with brown sugar. After baking,
added crushed peanuts on top.
Delicious as a dessert or a side to a meal.
27-FEB-2015
Breakfast or Snack
Bowl of Whole Wheat Cereal with
Dried Banana Chips and
Raisins, and
Sunflower Seeds.
Rice Milk (If I wasn't allergic to
Almonds, I would use Almond Milk.
RAISINS enhance energy and aid digestion. They
are good for bone and mouth health, and reduce
acidity. They contain anti-inflammatory and antibacterial
properties. Raisins are good for the eyes and treat Anemia.
They are also a defense against cancer and stimulate sexuality.
Sunflower seeds have cardiovascular benefits;
significant anti-Inflammatory effects; they are a good source
of selenium which combats cancer cells. Sunflower seeds
are high in Vitamin E and are therefore
good for the skin and bone health.
While apples are widely known to be nutritious and good for health,
bananas have many more vitamins and nutrients than apples.
Bananas are fat free and cholesterol free; they are high
in potassium, vitamin C, B-6, Manganese, and Fiber. Bananas provide
some iron, magnesium, calcium, phosphorus, and vitamins A and E.
01-MAR-2015
CHEESY SOUP
Maker "Homemade" ~ March Scavenger Hunt
Started with medium high heat and a little water;
sautéed fresh garlic, onions, and sliced mushrooms
until they were clear looking.
Added Lemon Pepper and Basil and
half a sliced Zucchini; brought to boil and then
lowered heat to medium; added a cup of dairy free cheese (recipe below);
a pint of tomatoes and Okra canned during the summer.
Then added a cup of cooked Red Quinoa.
Simmered until squash was tender.
Makes a delicious thick soup.
Cheese Recipe modified from "Seven Secrets Cookbook," by Neva & Jim Brackett
1 cup raw cashew nuts
2 cups water
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes
1/2 teaspoon garlic powder
1 TBSP Tomato Sauce
1 small white potato (thickening agent)
Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick.
(I usually double this recipe and freeze in serving size containers.)
05-MAR-2015
Vegetable Soup
Prepared in a small crockpot~
White Potatoes
Celery
Mushrooms,
Zucchini Squash
Green Beans
Pinto Beans
Tomatoes
Peas
Okra
Onions
Added Rosemary, Basil, Lemon Pepper.
Cooked on high for 3 hours.
Served with Avocado Sandwich in gallery.
03-MAR-2015
Banana Bread
1 cup whole wheat flour
1/2 cup unbleached flour
3/4 teaspoon salt
1 Tablespoon Baking Powder
1/3 cup chopped nuts
1/2 cup coconut milk or Cashew Cream
1/3 cup honey (or 1/2 cup sugar and 2 TBSP water)
1/2 cup mashed ripe banana
Mix dry ingredients in a medium sized bowl. Add nuts.
Mix remaining ingredients in a 2-cup measuring cup and
add water if needed to equal 1 cup of liquid.
Briskly stir liquid into dry ingredients, and
pour into loaf pan lined with parchment paper.
Bake at 350 degrees F for about 40-45 minutes, or
until knife inserted in center comes out clean.
05-MAR-2015
Avocado Sandwich
Avocado Sandwich:
Started with Hoagie Roll and added generous amount of fresh Avocado;
Covered with Nutritional Yeast (Cheese Substitute); added sliced Mushrooms,
Bibb Lettuce, and Tomato; added Crushed Pecans, Lemon Pepper, and Basil.
06-MAR-2015
MUFFIN-- Chocolate Avocado
This is the most delicious and Nutritious Frosting ever!!!
Yummy Cupcakes! (I made these small but can be made much larger.)
Chocolate Avocado Cupcakes with Chocomole Frosting
(vegan and soy free for those with gluten sensitivity)
Makes 8 cupcakes
1 1/2 cups whole wheat pastry flour
1/4 cup raw cacao or cocoa powder (or Carob Powder for no caffeine)
3/4 tsp baking powder
1 1/2 tsp baking soda
1 cup coconut crystals or unrefined sugar (or Maple Syrup
--reduce liquid by 3 Tbsp per cup of Maple Syrup; when mixing
combine Maple Syrup with liquids).
1/4 tsp sea salt
1/2 avocado, peeled and scooped out
1/4 cup avocado
1 cup warm water (minus 3 Tbsp if using Maple Syrup)
2 Tbsp Agave syrup (or Honey)
1 Tbsp apple cider vinegar
1 tsp pure vanilla extract
1 1/2 tsp Ener-G egg replacer mixed with 3 Tbsp warm water
ICING:
2 large avocados, pitted and flesh scooped out of peel
6 Tbsp raw cacao or cocoa powder (Carob Powder)
1/3 cup agave or Maple syrup or
6 pitted dates, soaked for 2+ hours and drained
(If using Dates, add 2 TBSP HONEY)
1 tsp vanilla extract
Dash sea salt
Dash cinnamon (optional)
1. Preheat oven to 350 degrees. Grease 8 muffin tins or
line them with cupcake liners.
2. Mix together the flour, cacao, baking soda,
baking powder, sugar, and sea salt.
3. Place your avocado, water, agave, Apple Cider Vinegar, and
Vanilla in a blender, and blend till smooth.
Add this mixture, along with the egg replacer, to the dry batter.
Beat with an electric hand mixer or
with a whisk for about 2-3 minutes
(if you use an electric mixer, use the high setting).
Pour batter into a greased muffin tin or use paper liners.
This recipe yields 8 large cupcakes, so pour it into 8 of the tins!
Bake for 15 minutes, or until a toothpick
inserted into the center of a cupcake comes out clean
(it may take a little more than 15).
ICING
4. While cupcakes cool, mix all icing ingredients in a
food processor or a high speed blender.
Ice the cupcakes and sprinkle with crushed pecans, if you like.
The icing should be kept cool at all time, so do keep everything in the fridge!
24-FEB-2015
Cheesy Grits
This steamy pot of Corn Grits has Nutritional Yeast,
Parsley, Lemon Pepper, and Rosemary added after cooking.
They can be eaten alone or with other favorites. I ate mine today
with Marinated Carrot Hotdogs, and Sautéed Yellow Squash,
Sugar Snap Peas, and Onions.
Grits are quick and easy to make. Bring 3 cups water to a boil.
Then add 1 cup of Corn Grits and reduce heat. Cook slowly for about 5 minutes,
stirring occasionally. Remove from heat, cover and let stand for
a couple of minutes before serving. (4 servings)
28-MAY-2015
Comfort Food! Lasagna
Craving Pasta! Came up with this recipe and it is GOOD.
Will try and remember the ingredients:
Defrosted 1/2 pint of Vegan Cheese which I had previously frozen;
defrosted two squares of Vegan Meatloaf. (Set aside)
Put a little water in the iron skillet.
Added 1/2 onion sliced, and desired sliced sweet peppers,
mushrooms, garlic, thyme, basil, pepper.
Sautéed sliced vegetables and then added a quart jar of
tomatoes which I had previously canned and continued the Sautéing process.
Brought water to a boil for the pasta (used a combination of Lasagna Noodles and
Artichoke Spaghetti which I really like).
Added Vegan Cheese to iron skillet and let it mix and
heat up with the vegs and tomatoes.
Seasoned baking dish with Olive Oil and
Sprinkled favorite herbs In bottom (could place a sprigg of Rosemary on bottom of dish)
Once pasta was done and drained,
I put a layer of pasta in baking dish on top of herbs.
Then on top of the first layer of pasta I added some of the vegetables-tomatoes-cheese;
made another layer of pasta and scooped more vegetables-tomatoes-Cheese on top of that.
Crumbled the Vegan Meatloaf on top and added the remaining vegetables-tomatoes-cheese mixture.
Sliced two medium size tomatoes and layered on top along with sliced olives.
Generously sprinkled the layered dish with Nutritional Yeast;
added more garlic, basil, and pepper to the top.
Baked uncovered for 45 minutes at 350 degrees.
Then covered with foil and baked another 15 minutes.
Cheese Recipe from "Seven Secrets Cookbook," by Neva & Jim Brackett
1 cup raw cashew nuts
2 cups water
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes
1/2 teaspoon garlic powder
Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick.
(I usually double this recipe and freeze in serving size containers.)
21-JAN-2016
Carol's Spagnetti Squash Lasagna
Carol's Spaghetti Squash Lasagna
Preheat oven at 375 degrees
Place Layer of cooked Spaghetti Squash in bottom of casserole dish (2/3's contents 1 squash)
Add black pepper
Coat with cheese (I made Vegan Cashew Cheese Sauce)
Layer of lightly cooked Lasagna Noodles
Layer of Black olives
Layer of diced Tomatoes
Basil & Ginger
Remainder of Spaghetti Squash
Add more cheese sauce
Another layer of Lasagna Noodles
Crushed or sliced Tomatoes
Little more Cheese Sauce
Topped with crumbled Vegan Meatloaf (baked ahead of time-- recipe in gallery)
Bake uncovered for 45 minutes
-----CHEESE SAUCE----
Cheese Sauce Recipe from "Seven Secrets Cookbook," by Neva & Jim Brackett
1 cup raw cashew nuts
2 cups water (or half water and half coconut milk)
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes
1/2 teaspoon garlic powder
(I add 1/3 cup Salsa)
Blend smooth (about 2 minutes) and then bring to a boil; lower heat and stir until thick.
(I usually double this recipe and freeze in serving size containers.)
25-Jan-2016
My Rainbow Casserole
My Rainbow Casserole
Thinking about colors and nutritious food.
05-FEB-2016
Raw Veg-Apple Salad
This new vegetable-apple salad I created last Eve is delicious.
A keeper! Combined Sugar Snap Peas (blanched) apple, raisins,
red radish, and Vegan Mayonnaise. Ginger, Rosemary, Lemon Zest,
Thyme, and Celery Seed. My first time making the Mayo.
Good taste! Chill to blend flavors.
Vegan Mayo recipe from " Seven Secrets Cookbook,"
By Neva & Jim Brackett.
12-oz Silken Soft Tufu
1-cup raw cashews
1/4-cup lemon juice
1-1/2 Tablespoon honey
2 teaspoons salt
1 teaspoon onion powder (not granulated)
Place all ingredients in blender and blend for at least one minute
until silky smooth. Chill to thicken.
09-MARCH-2016
Potatoes-Quinoa-Veg Breakfast
Well, I've been bored with my oatmeal and fruit breakfast.
Wanted something other than a smoothie, too.
Had a quart of broth from the Cabbage Veg Soup I cooked yesterday.
Sautéd this alternative breakfast today and served on top of flat bread.
Majored on sliced potatoes.
Broth from Cabbage Veg Soup
Spring Onions
Sliced Potatoes
Mushrooms
Sliced Zucchini & Yellow Squash
Red Bell Pepper sliced
Roasted Soy Nuts
Handful fresh Spinach
Quinoa
Ginger, Pepper, Garlic, Rosemary
Sauté potatoes, onions, mushrooms, bell pepper and herbs in Veg Broth --about 7 mins. Times will vary.
Add squash and soy nuts and cook on medium heat about 10 mins.
Add cooked Quinoa, and
fresh spinach last. Cook on low heat until potatoes are tender.
Serve over toasted flat bread. Yummy alternative.
08-MAR-2016
Cabbage-Veg Soup
Whew! Cabbage Veg Soup I
threw together yesterday and it turned out DELICIOUS.
The recipe made approx 4 quarts. Placed all ingredients in Crockpot and
cooked on HIGH for 5 hours.
1 head Cabbage (cut into pieces)
1 yellow squash sliced
1 zucchini squash
5 or 6 Spring Onions sliced
25 or so ounces Carrot juice
3 cups water
2 cans Pinto Beans (drained & rinsed)
1 can Green Beans (drained & rinsed)
1 can Beets (drained & rinsed)
1 quart Tomatoes I had canned previously.
2 TBSP Brown Sugar
3 TBSP Apple Cider Vinegar
2 TBSP Fresh Ginger
2 Tsp Cumin or Turmeric
Rosemary
Pepper
1 TBSP Lemon Zest
Bunch of fresh Spinach
2 apples peeled & sliced
Enjoyed with favorite wholesome bread with
some mashed Avocado as spread.
Planning to add cooked Quinoa
when heating up for next meal. (More protein.)
Apr 08, 2016
Heirloom Black Rice & Brown Rice
Apr 08, 2016
Vegs Steamed in Ricemaker
Apr 08, 2016
Red and White Beans
One-Dish Meal
This is a delicious one-dish meal.
I found the original recipe in a Vegan App. It was submitted from "Cooking Light."
I made some modifications and as modified, it turned out great.
Did not have tomato juice or orange juice on hand
so I used homemade veg broth and added a TBSP of lemon zest and
a TBSP of orange zest. Also, I added some
bread crumbs and a sprinkle of Vegan Parmesan cheese.
Topped with sliced tomatoes. My substitutions are in parenthesis.
Original RECIPE:
Ingredients
2 teaspoons curry powder (Turmeric)
2 teaspoons ground cumin
1 teaspoon ground cinnamon (Ginger)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil (Liquid Amino)
8 cups (1/2-inch) cubed peeled eggplant (about 1 1/2 pounds)
2 1/3 cups chopped tomato
1 1/2 cups chopped onion
1 cup chopped carrot
1 cup chopped green cabbage
1 tablespoon minced peeled gingerroot
2 garlic cloves, minced
2 cups tomato juice (Veg broth and Lemon Zest)
1 cup orange juice (Veg Broth and Orange Zest)
1 cup water
2 cups uncooked couscous
Heat oil (Liquid Aminos) in an ovenproof Dutch oven
over medium-high heat.
Add spice mixture, eggplant, and next 6 ingredients
(eggplant through garlic); sauté 3 minutes.
Add tomato juice (Broth & Zest), orange juice, and water;
bring to a boil. Reduce heat, and simmer 2 minutes.
Remove from heat; stir in couscous.
Cover and bake at 350° for 20 (30) minutes.
22-SEP-2016
Cauliflower Humus
HUMUS with Avocado & Cauliflower.
This is a more lemon tasting humus.
Cauliflower Humus
Put all ingredients in blender and pulse--
1 head Cauliflower (chopped)
3 TBSP lemon juice
1 tsp honey
1 tsp turmeric
1 TBSP CUMIN
1 TBSP Dill
Lemon pepper
1 or 2 tsp Garlic
2 Spring onions
sprinkle Chives;
1 Avocado;
1 can of Chick Peas
2 HEAPING TBSP of Tofu
1 can Northern White Beans.
Finished by sprinkling some Cumin and Basil on top of bowl. A sandwich with both the Beet Humus and this Cauliflower Humus dressed with sliced tomato and spinach is a delicious, healthy meal.
2-Humus Sandwich
Delicious sandwich combining
two kinds of Humus, one sweet and one lemony,
dressed with spinach and tomato.
26-SEP-2016
Cabbage Casserole
Meal in a dish. Yummy Cabbage Casserole:
layered diced tomatoes,
shredded cabbage,
mushrooms,
spring onions,
potatoes,
parsley, chives,
yellow squash, lemon pepper,
sliced carrots, ginger, cumin, celery seed,
vegan meatloaf, peppermint, sliced tomato, pepper, liquid Amino's,
nutritional yeast. Covered and
Baked 1-hour at 375 degrees.
26-OCT-2016
Sweet Potatoes
Sweet Potaties canned in Pressure Canner.
Quart jar recipe:
Cubed Sweet Potatoes
1 TBSP Maple Syrup
1/4 Cup fresh Cranberries
A few chunks Pineapple
A few pieces of Tangerine or orange
Ginger
Lemon Zest
Savory Recipe:
Cubed Sweet Potatoes
Green Onions
A few slices of Red Bell Pepper
Chives
Lemon Pepper
Parsley
Lemon Zest
1 tsp fresh juice of Lemon
Italian Seasoning
Quarts-- process for 90 minutes at 10 pounds of Pressure.
Pints-- process for 65 minutes at 10 pounds of Pressure.
Nov 03, 2016
Casserole
The happy delicious difference in this casserole
is the combination of Balsamic Vinegar and Salsa.
Layered:
1/4 cup Balsamic Vinegar
Sliced Sweet Potato
Liquid Amino's
White Potato
Shredded Carrot
Enough water to cover potatoes
Basil, Lemon Pepper
Sliced Cauliflower
Sliced Broccoli
Cumin, Dried Mint
1/4 inch slices of Zucchini squash
Nutritional Yeast
Sliced Tomato
Chives, Ginger
Black Olives
Cashew Cheese Sauce
Lemon Pepper, Rosemary
Cover with Salsa
Nutritional Yeast
( Could have added a crumbled slice of Vegan Lentil loaf to top. I forgot to defrost mine.)
Baked for 1 hour at 375 degrees.
DELICIOUS!
01-DEC-2016
Sautéed Greens & Vegetables
This was a delicious surprise.
Variation of a "Sidekicks" dish in a bag called Provençal Ratatouille.
In a large pan I sautéed Red Onions, Sun-dried Tomatoes, Olives, Garlic and
added shredded Carrots, Cauliflower, Snow Peas, Celery, Roasted Soy nuts,
Mushrooms --Sautéed together in Liquid Aminos, Waters, Rice Vinegar, Mustard Sauce.
Then added shredded Greens/Swiss Chard for a minute stirring often.
Dec 03, 2016
Two Squash Lasagna
Layered ingredients.
Added some Coconut Milk.
Included Chives, Ginger, Cumin, Pepper, Italian Seasoning
Dec 9, 2016
Dehydrated foods
Excited to report I've been dehydrating mixed greens
as seen here. Also have done banana chips and
banana-strawberry roll ups. Currently drying banana-pineapple
roll ups with Ginger. (Whew! They are tasty!)
I've dried one tray of plain blended Winter Squash but
it is kinda bland tasting; will be fine combined with a soup.
Have to work on a good recipe for it to be a good snack.
The dehydrator is an early surprise Christmas gift from two dear friends.
2017-Feb-21
Steamed & Baked Collard Greens Wraps
Washed and Lightly steamed leaves.
Lightly sprayed the steamed leaves with olive oil and lemon juice
And set in covered bowl in refrigator for a couple of hours.
Filled each with a scoop of leftover
Chickpea-Kale Burger and Shredded carrot.
Baked for 30 minutes at 375 degrees F.
02-OCT-2018
Vegetable Lasagna
Just completed this Eggplant-Vegetable Lasagna.
Had Eggplant to use up. The Soy Curls Make it ‘Meaty.’
Turned out good!
Preheated oven to 400 degrees.
Sautéed in iron skillet —Sliced Onions, Bell Pepper,
Mushrooms, Shredded Carrot Soy Curls, Ground Peppercorns,
Basil, Ginger (can use other vegs)
Prepared Lasagna Dish for baking:
- Layer baking dish with Diced Tomatoes
- Add Layer of Baked Eggplant
(Eggplant was Baked with coating of Ground Flaxseed)
- Layer of Cooked Lasagna Noodles
- Layer of Cashew Cheese Sauce
- Thin Layer of Tomato Paste
- Layer of Eggplant
- Sprinkle Sliced Olives (optional)
- Layer of the Sautéed Vegs
- Added layer of Cooked Lasagna Noodles
- Add remainder of Sautéed Vegs
- Layer of Tomato Paste and Cheese Sauce
- Basil and Garlic
Baked for 45 minutes in preheated oven.
04-MAY-2017
Layered Organic Garden Salad
The ingredients I'm posting here
Are not prominent. Please know
I also used Avocado.
You can use whatever you like
Or have in your refrigerator; and add
Favorite Seeds and Nuts.
If I wasn't allergic to Almonds,
Would definitely use them.
Enjoy!
05-MAY-2017
Barbarque Soy Curls & Veggie Stir-fry
The basic barbecue tofu recipe for this can be found in the cookbook called,
"7-Secrets Cookbook," by Neva & Jim Brackett, page 39.
For this Veggie recipe, I used Soy Curls (soaked for 5 minutes in water)
before marinating in place of the Extra Firm Tofu called for in the original recipe.
(The Extra Firm Tofu creates a wonderful Barbecue dish that can be used for sandwiches.)
When using the Soy Curls, I follow the recipe here and marinate
in a small crockpot for 1 to 2 hours; then add to stir-fry of vegetables.
The recipe calls for baking the tofu slices.
Original Recipe
16-ounce package extra-firm tofu
3/4 cup water
2 TBSP Bragg Liquid Aminos
2 TBSP honey or more to taste
1/2 tsp salt or butter-flavored salt
1/2 tsp garlic powder
1 tsp Wright's Hickory Seasoning (optional)
1 tsp paprika
15-ounce can petite diced tomatoes in juice
2 TBSP peanut better or 1/4 cup dry-roasted peanuts
1 tsp onion powder
2 TBSP dried onion flakes (or 1 small onion
1 TBSP dried parsley flakes
1. Soak the Soy Curls for five minutes or
Cut the tofu in 1/2-inch slices or dice in 1-inch cubes.
2. Combine water, Bragg's, honey, salt, garlic powder,
Hickory Seasoning, and paprika in saucepan.
Add the tofu slices or cubes. Bring to a boil, reduce heat,
simmer, covered, for 10 minutes.
(I like to use a small crockpot and cook longer. Then add to
favorite vegetables for a stir-fry.)
22-MAY-2017
Scalloped Potatoes plus
Layers of Potatoes,
Cashew Cream Sauce,
Squash, Onions,
Shredded Carrots,
Tomatoes, Mushrooms, and
Marinated Soy Curls;
Basil, Parsley, Lemon Zest,
Pepper, Ginger. Yum!
This is good! Baked for 45 minutes
at 375 degrees.
15-FEB-2015
Frozen Fruit Smoothie
This is my favorite snack or mini meal in a glass!
Simply Delicious!
Dump ingredients into blender and turn the power on high.
Blend until smooth and serve.
2 Frozen Bananas
3/4 cup Frozen Blueberries
4 frozen Strawberries
1/3 cup Peanuts
(In order to add more protein, I sometimes add a scoop of
Powdered, Vegetable Protein; you can also add your favorite Yogurt.)
Enjoy!
24-MAY-2017
Meal in a Bowl
This is a meal in a bowl
or on a sandwich with Black Bean Humus.
The idea for the slaw came from a wonderful book,
"Recipes for Life from God's Garden," by Rhonda J. Malkmus.
Excellent book celebrating raw foods. I used a Ninja Blender
to shred some of what I had in fridge: Purple Cabbage, Zucchini,
Yellow Squash, Carrots, Spring Onions, Kale, Cauliflower, Avocado, and Peanuts.
(if you are not allergic like I am, I'd recommend using
almonds or walnuts.) Added sunflower seeds, Tofutti (Vegan Sour Cream),
Mustard, and a dash of Liquid Aminos. Seasoned with Basil,
Lemon Zest, Garlic, Pepper.
10-JUN-2017
Baked Iron Skillet Meal
There can be multiple variations for this meal.
Preheated Oven to 350 degrees.
With Skillet on stovetop I Started by spraying the Iron Skillet
With Liquid Aminos; added Turmeric, Basil, Garlic and
Chopped Scallions, chopped Celery Hearts, sliced Fuzzy Squash;
Chopped Sweet Peppers, Mushrooms, and a little Balsamic Vinegar; then
Turned the heat on medium under the Skillet
And sautéed for about five minutes stirring often.
Wth heat still on medium, I added some of what I had on hand--
Chopped/shredded Cabbage, Carrots and Kale, Broccoli;
added a half can of organic Corn, a can
Of diced Tomatoes, 1/2 cup of Soy Nuts,
Sprinkled on top Nutritional Yeast and Vegan Parmesan Cheese.
Stirred ingredients well and added Black Pepper.
Placed Skillet in Preheated Oven. Set Timer for 35 minutes.
VARIATIONS:
Sliced White Potato with dried Mint;
1/2 cup Cashew Cheese Sauce in place of Soy Nuts;
Chopped Portabella Mushroom in place of others;
3/4 Cup of favorite Marinara Sauce in place of diced Tomatoes;
Thinly sliced Tomato on top.
17-JUL-2017
Grilled & Baked Portabella Mushrooms
This delicious recipe
was cooked by the 9-year-old daughter
of my dear friend, Erica.
Hillary prepared it especially for me
As I recover from the auto accident.
Erica tutored Hillary in preparing the dish.
Hillary explained, she left the stems on the Portabella mushrooms
And placed slices of onions and squash on top of the stems;
and she added vegan cheese and Nutritional Yeast.
Then she grilled for about 10 minutes;
and baked for 45 minutes at 350 degrees F.
The grilling pan had Balsamic Vinegar, and
Worstershire Sauce. DELICIOUS!
Hillary served this with a side of Cucumber, Onion salad.
07-AUG-2017
Bean Soup
In 2-Quart Crock Pot :
1/2 or more cup chopped onion
3 large mushrooms sliced
Tbsp Liquid Aminos
Pepper, Italian Seasoning, Cumin
Set Crockpot on high
1 can Pinto beans (rinsed)
1 can Black beans (rinsed)
4-oz can of Tomato Sauce
10 cherry tomatoes
Dissolve in 2 cups of boiling water 2 TBSP McKay's
Beef Style Instant Broth and Seasoning and
Pour into crockpot.
Cook on high for a few hours (cook time
Depends on Crockpot). Turn off Crockpot
And add cup of cooked Red Quinoa.
Stir well.
I also added bite size pieces of Vegan Meatloaf.
Serve with favorite bread.
Serves 4
31-AUG-2017
Making Vegetable Stock
Making Vegetable Stock-- Carrots, Cabbage,
Celery, Cauliflower, Kale, Spinach, Onions, Green Beans,
Tomatoes, Mushrooms, Yellow Squash Zucchini,
Bell Peppers (Green & Red), Turmeric, Cumin, Lemon Zest,
Black Pepper, Fresh Rosemary, Garlic, Liquid Aminos, Sea Salt,
Basil, Ginger, Water.
15-SEP-2017
"Sweet & Sour" Stew with Mushrooms
This delicious throw-together reminds me
of an Oriental Sweet & Sour dish. Started by soaking and
marinating Soy Curls (Liquid Aminos, Organic
Apple Cider Vinegar, Liquid Smoke, 3 Tbsp Peanut Butter, Organic Black Molasses,
Garlic, Water, Lime Juice).
Added Portabella Mushroom to Marinade
along with hand full of chopped Leeks I had in Freezer, and half of a
chopped tomato; let sit in marinade while I did some laundry.
Decided to add Lentils so in separate pot, brought 6 cups of Veg Stock
to a boil and added to Marinade and simmered 10 minutes. Added Cumin,
Pepper, Chives, Parsley, Oregano, and Nutritional Yeast.
Slowly added an 8.8 oz pkg of "Lentils, Barley, Peas"
I had in cupboard and cooked additional 20 minutes.
Let stand 5 minutes.
I will be making this again.
NOTE: Mushrooms are a good source of lean protein.
They are high in protein. They also
provide Vitamin D and boost bone health.
They boost the Immune System, too. Mushrooms increase
absorption of Iron. They lower Blood Pressure and
treat Anemia. They provide fiber and a wealth of
vitamins and minerals. I use Mushrooms often.
It is important to use Organic Mushrooms since they
absorb what they grown in.
SOY is a heart-healthy meat alternative. Soybeans have more
protein than any other bean. They are the only plant-based
protein containing all nine essential amino acids.
Soy is high in B-vitamins, calcium, magnesium, and fiber.
They are good for the heart and the bones.
Sept 04, 2017
Iron Skillet Pizza
Whew! This is delicious! Started with Iron Skillet.
Added Avocado Oil, and then placed a large piece of Whole Wheat
Flatbread in bottom of Skillet. Layered the flatbread with a
combination of salsa and tomato paste; added some favorite ingredients
including Black Olives, Onion, Bell, Peppers, Mushrooms,
Mild Banana Pepper, Cashew Cheese Sauce, Sliced Tomato,
Crumbled Vegan Loaf, Vegan Parmesan Cheese.
Layered seasoning: Black Pepper, Basil, Rosemary, Garlic,
Italian Seasoning. Covered with Aluminum Foil and
baked 30 minutes in pre-heated 400 degree oven.
Removed foil and baked 10 additional minutes.
Amazing result.
15-SEP-2017
Herbed Popcorn
Popped the corn in a corn popper;
Sprayed with Liquid Aminos;
Sprinkled Nutritional Yeast (A Cheese Substitute).
And added Dill.
Besides being a culinary Spice, Dill is good for
digestion problems including loss of appetite,
intestinal gas (flatulence), liver problems,
and even gallbladder complaints.
It is also used for urinary tract disorders including
kidney disease and painful or difficult urination.
MD Doc on Web adds, other uses for dill include
treatment of fever and colds,
cough, bronchitis, infections, spasms...
Dill seed is sometimes applied to the mouth and throat for pain and swelling (inflammation).
11-SEP-2017
Homemade Bread!
Oh how I relish Homemade, Herbed Bread.
Delicious, Nutritious Homemade Bread (1.5 pound loaf)
(I use a Bread Maker Machine)
1 1/4 cups of water
2 Tablespoons of Honey
2 Tablespoons of Applesauce
1 Teaspoon of Kosher Salt
Herbs (I prefer 1/2 tsp each of Basil, Chives, and Rosemary)
1/3 Cup of Raisins or Craisins
3 Cups of Whole Wheat Flour
Dig small hole in flour and put in 2 Teaspoons of Active Dry Yeast
Bake in Bread Maker on Basic Bread Setting.
YUM! Enjoy!
14-SEP-2017
Pasta with Vegetables
Today I needed comfort food and fast.
Went to the Orthopedic Specialist because of
Continued pain since Auto Collision (June 15).
Had to have steroid shots in both knees.
Had some Eggplant and Tomatoes that I had previously canned.
Simmered Mushroons and Leeks (could use onion)
in a small amount of Avocado Oil
And water in Iron Skillet. Added Liquid Aminos, Turmeric, Basil.
Added a pint of the home canned Eggplant and a pint of Tomatoes.
Sliced one Carrot; one small Zucchinni; 3 Brussel Spouts,
And a little Broccoli. Added Black Pepper and Garlic.
In a separate pot I cooked a pkg of Ramon Noodles and
Added to the top of the Simmering Vegetables in Iron Skillet.
Crumbled a slice of Lentil Loaf I had previously frozen.
Topped with several tablespoons of Spaghetti Sauce.
Added Nutritional Yeast.
Baked in preheated oven (375 degrees) for 30 minutes.
Mouth-watering and quick.
QUICK. VERSION
Hurray for Raman Noodles (without seasoning pack).
Simmered several sliced mushrooms and Leeks in Iron Skillet
(you could use onions);
Added other Veg favorites; added Turmeric, Basil,
Garlic (Anti-inflammatory Herbs).
Crumbled a slice of Lentil loaf I had frozen.
Added the Raman Noodles, the Lentil Loaf,
some Spaghetti Sauce, Pepper and Salt, and Nutritional Yeast.
Baked in preheated oven (375F) about 30 minutes.
Deeply Satisfying!
31-AUG-2017
Making Vegetable Stock
Making Vegetable Stock-- Carrots, Cabbage, Celery,
Cauliflower, Kale, Spinach, Onions, Green Beans,
Tomatoes, Mushrooms, Yellow Squash Zucchini,
Bell Peppers (Green & Red), Turmeric, Cumin, Lemon Zest,
Black Pepper, Fresh Rosemary, Garlic, Liquid Aminos, Sea Salt,
Basil, Ginger, Water.
Sept 8, 2017
Vegetable Pie
You've got to try this simple Vegetable pie.
Wow! Best thing I've ever made. Delicious!
Used two large Wraps for the double crust.
Added Avocado Oil to Iron Skillet first. Tomato Wrap in bottom of Skillet.
Then I spread Tomato Paste on the bottom Wrap. Filled with some favorites:
Cut Broccoli, Leeks, Mushrooms, Tomato slices, Black Olives,
Nutritional Yeast, Cashew Cheese Sauce. Seasoned with Oregano,
Chives, Pepper, Italian Seasoning.
Then I put the 2nd Wrap on top and tucked the edges.
Once the top wrap was placed I added some Tomato Paste,
Sliced Tomatoes, Sliced Mild Banana Peppers, and Nutritional Yeast.
Baked covered for 30 minutes and 10 minutes uncovered at 425 degrees.
Incredibly tasty. You could put whatever you like in the pie.
15-NOV-2017
Acorn Squash / Veg Casserole
(Straight out of the oven) —Acorn Squash, Coconut Milk,
Crushed Nuts, Carrot, Asparagus, Leeks, Mushrooms, Potato,
Tomato, Basil, Crushed Peppercorns, Ginger, Ground Flaxseed,
Nutritional Yeast. The half Acorn Squash has
Brown Sugar and Ginger. Oh my!
17-NOV-2017
Veg Humus / Dip
Yummy! I write down these creative bursts from the kitchen
so I can make them again. This Vegetable Humus/Dip
makes my taste buds happy. Started with blender—
added 1 can drained Chickpeas,
2-carrots chopped,
6 Asparagus Spears,
few bulbs of Cauliflower,
2-inch piece Leek,
Juice of large lemon,
2-Garlic pieces,
1-Tsp Spanish Thyme,
1-Tsp of Raw Tahini. Blended until smooth.
Scooped onto Spinach Tortilla, added
Sliced Tomato, Ground Peppercorns,
Few Spinach Leaves, Couple of Multi-Grain
Tortilla Chips for added crunch. Really enjoyed this lunch.
20-NOV-2017
Oven-Roasted Asparagus & Potatoes
A taste of home, for sure.
I don’t know why I haven’t roasted Vegetables
More often. Clinton Kelly on The Chew TV Show
Led a segment on Oven-Roasted Fall Vegs today
So I made these along with a pan of
Sliced Acorn Squash, Broccoli, Cauliflower,
And Carrots.
Oven preheated to 400 degrees
Used Olive Oil,
Pepper,
Salt, and Italian Seasoning.
Roasted, covered with foil for 40 minutes.
19-NOV-2017
Raw Vegetable Salad
This Salad is a Meal with the
Added Nuts & Seeds.
Wanted to use up some fresh vegetables.
Diced some Jicama (tastes like water chestnuts &
looks like a peeled potato),
Carrot, Shallot, Cucumber, Cauliflower, Small Bell Pepper,
Broccoli, Tomato, Avocado.
Used Ninja to lightly shred Kale, Apple, Mushrooms,
Peanuts (or Almonds), Sunflower Seeds. Added juice of one Lemon,
Tbsp Vegan Sour Cream,
Tbsp Avocado Oil,
Pepper, Ginger, Cumin, Basil,
Thyme, Oregano. Folded all together
with spatula. Enjoyed with a scoop of
Veg-Humus and Baked Chips.
22-NOV-2017
Blueberry Cobbler
Absolutely delicious!
Vegan-Gluten Free
This simple recipe is from contentedness.com
Ingredients
For the blueberries:
3 cups (300 g) fresh blueberries
3 Tbs coconut blossom sugar
1/3 cup (80 ml) freshly squeezed orange juice
For the dough:
1 cup (130 g) gluten-free flour
1/2 cup (120 ml) coconut oil
1/2 cup (120 g) coconut blossom sugar
1/3 cup (80 ml) almond milk
1 tsp organic vanilla extract
pinch salt
1. Preheat oven to 390°F (200°C).
2. In a baking dish, mix the fresh blueberries with the coconut blossom sugar and the orange juice. Set aside.
3. Add the coconut oil and sugar to a small bowl and mix well. Stir strongly for a minute. Then add the remaining ingredients and combine everything until you get a smooth texture.
4. Give the dough on top of the blueberries. Try to cover all of it.
5. Bake in the oven for 35 to 40 minutes. Let cool and enjoy.
30-NOV-2017
Cranberry-Sweet Potato Goodness
Oh my goodness!
This is delicious.
(Early Prep: Boiled 2 Cups of water with 2 heaping
TBSP of McKay's Chicken Seasoning; stirred until dissolved.
In medium bowl added two handfuls of Soy Curls. Added
water to cover; then added tsp of Molasses,
tsp of Red Wine Vinegar, tsp of Liquid Aminos, Ginger.
Let soak while the recipe is compiled in Crockpot, at least 10 minutes.)
2.5 quart Crockpot set on HIGH.
Added 1/4 cup Liquid Aminos along with Handful of Cut Leeks.
Added cup of fresh Cranberries (these could be cooked separately
and added later in cooking process to keep their shape and plumpness)
Added one clove (could add more) of crushed Garlic.
Added two small sliced Sweet Potatoes,
one sliced white potato
Handful of fresh Kale
TBSP of Brown Sugar
Added 1/4 Cup of Cooking Sherry or Red Wine
Dash of Olive Oil
Added tsp each of Ginger, Thyme, Sage,
Dash of Black Pepper.
Poured into Crockpot the McKay's Vegan Chicken flavored broth, and
Added the Soy Curls without the liquid they were soaked in.
Covered Crockpot and cooked about 2.5 hours
while I was at a doctor's appointment.
Cubed pieces of homemade Potato Bread and toasted in oven.
Scooped large spoonful onto some of the toasted bread cubes. ENJOYED!
This is a simplification, modification of a Pork Tenderloin
Recipe of Michael Symon on TheChew.com TV Show.
16-DEC-2017
Stomach Ache Remedy
Battling respiratory & stomach infection.
Creative measures here.
Recipe:
Bring to boil 4 cups organic carrots and
1 TBSP Peppermint Leaves.
Once tender, blend until smooth.
16-DEC-2017
To Health!
Steam & Essential Oils
Boiling Water
Few drops of Peppermint, Eucalyptus, and
Tea Tree Oils.
19-DEC-2017
Quick & Delicious!
Just 20 minutes for this
Sweet & Savory Meal.
Loved this combination.
Sliced Potatoes & Carrots
And put in small cooking pot.
Added just enough water to cover.
Added Tbsp of Liquid Aminos and
tsp of Avocado Oil and small scoop of
Dairy-free Butter. Cooked on medium
Until tender. In last 2 or 3 minutes of cooking
Added 1/2 Cup of Cashew Cheese Sauce
That I had in fridge.
In Iron Skillet set on medium
Added 1/4 Cup of Apple Cider
2 Crushed & Sliced Garlic Cloves,
Tsp of Ginger
2 TBSP Brown Sugar
Cup of Cranberries
2 Small Apples Sliced
1/2 Acorn Squash cut into large cubes
Cooked until tender. (Added about
1/4 Cup of the water from the Potatoes-Carrots
Before turning off heat.
Stirred often.
I added the Potatoes/Carrots to Iron Skillet for picture.
25-DEC-2017
Carrot Apple Muffins
Traditional Recipe.
Substituted for each egg:
1 TBSP Ground Flaxseed
2 1/2 TBSP Water
Stirred well
Refrigerated 10 minutes before
Adding to mixture.
In place of butter, used
Earth Balance Buttery Spread (Vegan)
Cream Cheese Icing recipe
From “7 Secrets Cookbook” by Brackett.
1 can coconut milk
1 Cup raw cashews
1 tablespoon food yeast flakes
1 tablespoon lemon juice
1 teaspoon honey or half tablespoon sugar
1 1/2 teaspoon salt
Place ingredients in blender and blend
for at least one minute until smooth.
Bring to a boil on stove, stirring constantly.
Pour into containers, cover, chill to thicken.
Make variations by adding to 1/2 Cup of
Cream Cheese Spread:
1 TBSP dried onion flakes
1 tsp onion powder
1/2 tsp garlic powder
1 tsp Beef-Like Seasoning
Or
1/4 tsp Dill
2 tsp chopped fresh or dried chives
1 tsp onion powder
1/2 tsp garlic powder
15-JAN-2018
Portobella Mushroom Stir Fry
Iron Skillet on Medium Heat
Liquid Aminos
A little water
Added fresh, crushed Garlic
Diced onion
Fresh crushed Rosemary
Sliced Portobello Mushrooms
2 TBSP Salsa
Sliced cauliflower
Sliced Broccoli
Sliced Brussel Sprouts
Can Diced Tomatoes in Juice
1/4 Cup cooked Quinoa
Black Pepper
Ginger
Side of Sliced Vegan Oat Burger Loaf
Cooked for 10-15 minutes
Served in Iron Skillet
19-JAN-2018
A Healthy, Hearty Lunch
Whew! I was hungry— Vegan Lentil-Oat Loaf,
Slaw, Baked Potato with Chives, Pepper,
Non-Dairy Buttery Spread, and a Side of Bean Soup.
(The Potato and Mushrooms were cooked in slow cooker
for 1-1/2 hours while I was at Doc appt.)
20-FEB-2018
Green Icy
GREEN ICEY:
4 Kale Leaves
Juice 1 Lemon
1/2 tsp Ginger
Stalk Celery
3 pcs Cauliflower
1 TBSP Raw Honey
Tray of Ice
Put all ingredients in Blender
And chop/blend until desired
Consistency.
Surprisingly delicious!
02-MAR-2018
Half Pound Dinner Loaf
This 1/2 pound loaf (Dinner loaf) of sweet bread is the cutest ever.
And I’ve figured out a delicious recipe. Only 40 minutes to bake.
(I made loaf in Bread Maker but can be made in a conventional oven
If dough prepared and then allowed to rest and rise before baking
In Oven. ( Preheat oven to 400° and when putting bread into Oven
Lower temperature to 350° and bake for 40 minutes.)
3/4 Cup Water
1/4 Cup Crushed Pecans
Or Walnuts
1 tbsp Applesauce
2 tbsp Maple Syrup
1-3/4 Cup Flour
1 tsp Salt
1/2 tsp Italian Seasoning
Or crushed Rosemary
1 tsp Ground Cold Milled Flax
2-1/4 tsp Active Dry Yeast
Sprinkle top with Favorite
Spice & Sunflower Seeds
Eggplant Parmesan on Bed of Mashed Potatoes
Here’s the recipe I pulled together for the Eggplant-Veg Parmesan with layer of Mashed Potatoes.
Eggplant-Veg Parmesan
cj phipps
Preheat Oven to 375 F
INGREDIENTS
3 Medium Eggplant
Flaxseed Meal (Ground Flaxseed)
Handful Mushrooms
Onion
Tomato Paste
Bread Crumbs
Bag Frozen Vegs (carrots, broccoli, cauliflower)
Diced Cauliflower, Onion, Broccoli (I just happened to have a bag of these)
Cashew Cheese Sauce
Diced Tomatoes
Pepper, Garlic, Parsley, Oregano, Cumin, Italian Seasoning, Basil
Directions
Sautéed Sliced Mushrooms and Onion in a little Liquid Aminos & Water. Set aside.
Peeled and sliced 3 medium Eggplants; dipped each slice, front & back in Flaxseed Meal.
Browned both sides Eggplant Slices in hot skillet (@ 5-7 mins)
Covered bottom of baking dish with Tomato Sauce and added a layer of the browned Eggplant. Topped that with the sautéed Mushrooms & Onions.
Added Vegs to the baking dish; and generous amount of Bread Crumbs.
Sprinkled Parsley, Oregano, Pepper, Cumin.
Added another layer of Browned Eggplant and covered with diced Tomatoes. Sprinkled with Garlic.
Added more Bread Crumbs.
Topped with Cashew Cheese along with more Pepper; added Italian Seasoning & Basil.
Bake 45 minutes
MASHED POTATOES
Boiled 5 sliced Potatoes in water with 2 tsp salt. Cooked until soft. Saved 1/2 Cup of the Potato Water. Mashed the Potatoes adding the Potato Water, Garlic and Chives.
Once the Eggplant-Veg Parmesan was baked and sliced, I scooped a bed of Mashed Potatoes onto plate and topped with generous square of the Eggplant -Veg Parmesan.
Eggplant Parmesan on bed of Mashed Potatoes
Here’s the recipe I pulled together for the Eggplant-Veg Parmesan with layer of Mashed Potatoes.
Eggplant-Veg Parmesan
cj phipps
Preheat Oven to 375 F
INGREDIENTS
3 Medium Eggplant
Flaxseed Meal (Ground Flaxseed)
Handful Mushrooms
Onion
Tomato Paste
Bread Crumbs
Bag Frozen Vegs (carrots, broccoli, cauliflower)
Diced Cauliflower, Onion, Broccoli (I just happened to have a bag of these)
Cashew Cheese Sauce
Diced Tomatoes
Pepper, Garlic, Parsley, Oregano, Cumin, Italian Seasoning, Basil
Directions
Sautéed Sliced Mushrooms and Onion in a little Liquid Aminos & Water. Set aside.
Peeled and sliced 3 medium Eggplants; dipped each slice, front & back in Flaxseed Meal.
Browned both sides Eggplant Slices in hot skillet (@ 5-7 mins)
Covered bottom of baking dish with Tomato Sauce and added a layer of the browned Eggplant. Topped that with the sautéed Mushrooms & Onions.
Added Vegs to the baking dish; and generous amount of Bread Crumbs.
Sprinkled Parsley, Oregano, Pepper, Cumin.
Added another layer of Browned Eggplant and covered with diced Tomatoes. Sprinkled with Garlic.
Added more Bread Crumbs.
Topped with Cashew Cheese along with more Pepper; added Italian Seasoning & Basil.
Bake 45 minutes
MASHED POTATOES
Boiled 5 sliced Potatoes in water with 2 tsp salt. Cooked until soft. Saved 1/2 Cup of the Potato Water. Mashed the Potatoes adding the Potato Water, Garlic and Chives.
Once the Eggplant-Veg Parmesan was baked and sliced, I scooped a bed of Mashed Potatoes onto plate and topped with generous square of the Eggplant -Veg Parmesan.
16-MAY-2018
Veg, Potato, Gluten Steak Stirfry
Veg stir fry with Gluten Steak,
Rosemary Potatoes, Green Beans,
Scallions, Mushrooms, Tomatoes, Bell Pepper,
Parsley, Black Pepper.
(Gluten Steak is made with Lentils, Oats, Nuts,
Gluten, Nutritional Yeast, Seasonings.)
25-JUN-2018
Potato-Vegetable Soup
This Potato-Vegetable Soup is the best I’ve ever
thrown together. The sprig of Fresh Rosemary and Mint Leaves
from the garden were key, I’m thinking. Thickened with
Instant Potato Flakes. Other spices: Ground Peppercorns,
Diced Spring Onions,Garlic, Parsley.
Potatoes have natural protein; I bumped up the
Protein level by adding a handful of toasted soybeans.
At end of cooking time I added ground Himalayan Salt.
Cooked in 1/2 water and half McKays Chicken Style
Instant Broth— enough liquid to cover. Yummy!!!
![Veg Meat[less]loaf](https://a4.pbase.com/g10/64/603464/3/159126447.Gbf3AAm4.jpg)
![Veg Meat[less]loaf](https://a4.pbase.com/g10/64/603464/3/159142134.36lAVt6q.jpg)
