Sweet Potato Oatmeal Wedges

My so called brownies turned out even better than I thought!

 Sweet Potato Oatmeal Wedges

2 c. sweet potato that has been baked, peeled & smashed
3/4 c. old fashion oatmeal
1/4 c. brown sugar
1 TBSP. pure maple syrup
1 tsp. pure vanilla extract
2 TBSP. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. extra fine sea salt
1/4 c. pecans

Preheat oven to 350 degrees. Lightly spray a glass pie dish with non-stick cooking spray.

-In a large bowl, combine the sweet potato, oatmeal, brown sugar, maple syrup, and vanilla.
-Sift in the flour, baking powder, and sea salt. Add the pecans. Stir until combined.
-Spread evenly into the prepared pie dish.
-Bake for 45 minutes or until edges slightly pull from the sides.
-Take out and let cool. Cut into desired wedges.

Black Eyed Pea Chili

Who doesn't like a bowl of black eyed pea chili on a cold day! Easy to make! 

Black Eyed Pea Chili

1 1/2 c. frozen black eyed peas
1 medium onion, chopped
3 celery stalks, sliced
1/2 c. chopped carrots
2 garlic bulbs, minced
1 1/2 tsp. cumin
1 tsp. oregano
2 14.5-oz cans petite diced tomatoes
a squirt or two of ketchup (optional)

-Boil black eyed peas in water for 5 minutes. Drain and set aside.
-In a large saucepan, line the bottom with water. Add the onions, celery, and carrots. Saute on medium to low heat until veggies are slightly tender.
-Stir in the garlic, cumin, oregano and cook 1 more minute.
-Add the tomatoes and black eyed peas. Stir to combine. Turn heat on low and simmer for 15 minutes, stirring every so often.
-Turn off heat and let sit for 1/2 hr. or more to combine flavors.
-Stir in ketchup if desired.
Serve up!

Melting In Your Mouth...Fudge

I wanted fudge bad. But the only way I knew to make it is with sweet condensed milk. Here's my version and it literally melts in my mouth!!

Melting In Your Mouth...Fudge

1 10-oz. bag Enjoy Life chocolate chips
1 c. cream of coconut (no more than 1 cup)
1 tsp. pure vanilla extract
1/4 tsp. extra fine sea salt
1/2 c. walnuts (use more if desired)

Line a 8-inch square baking pan with parchment paper.

-In a medium microwave proof bowl, add the chocolate chips, cream of coconut, vanilla, and salt.
-Microwave for 20 - 30 seconds. Take out and stir. Microwave again. Continue process and stir until chocolate is melted. Stir ingredients together well.
-Take out and let sit for 2 minutes. Stir in walnuts.
-Spread into prepared pan. Let sit in refrigerator for a few hours until firm. Cut into squares!

Birthday Doggy Treats

Hey! It was my dogs Birthday today so I made him treats! I came across this recipe and modified it! All natural ingredients!

Birthday Doggy Treats

2 c. whole wheat pastry flour
1 TBSP. baking powder
1 c. natural peanut butter
1 c. almond milk or any other non-dairy milk
.
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.

-In a large bowl, whisk together the flour and baking powder.
-In a medium microwave proof bowl, add the peanut butter and almond milk
-Heat the peanut butter and almond milk in the microwave for 1 minute or until your able to whisk the mixture together well.
-Add the peanut butter/milk mixture to the dry bowl. Combine and then knead a few times on a lightly floured surface.
-Roll out to about 1/4" thick. Use your favorite cookie cutters to cut out shapes.
-Place on prepared baking sheet. Bake for 15 minutes, flip and bake another 15 minutes or until lightly golden brown.
-Cool down and store in container.

Cranberry Oatmeal Cookies

I had some leftover fresh cranberries in my refrigerator that I didn't want to go to waste! So I decided to put them into cookies!

Cranberry Oatmeal Cookies
makes 34 cookies

3 c. old fashion oatmeal
1/2 c. brown rice flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. extra fine sea salt
2 c. fresh cranberries
1 c. applesauce
1/2 c. orange juice
1/2 c. turbinado sugar
2 TBSP. pure maple syrup
2 tsp. pure vanilla extract

Preheat oven to 350 degrees. Parchment paper a large cookie sheet.

-In a food processor, pulse the oatmeal 5-7 times.
-In a large bowl, whisk together the oatmeal, rice flour, cinnamon, nutmeg, and the salt.
-In the food processor, add the cranberries and pulse 8-10 times until broken down.
-In another large bowl, stir together the cranberries, applesauce, orange juice, sugar, maple syrup, and vanilla.
-Add the cranberries mixture to the dry mixture. Combine well.
-With a 1 1/2" cookie scoop, lay cookies 2" apart on prepared cookie sheet. Flatten with the back of a fork or with your fingers to 1/4" thick. Bake for 15-20 minutes or until slightly firm to touch.
-Transfer cookies to a cooling rack. Store in a container when completely cooled.

Gardein's Holiday Roast

This was last night's dinner! A holiday roast, potatoes and my tofu corn casserole  I was contemplating on buying Gardein's Holiday Roast for a while now. Finally broke down and bought it! My family and I were not disappointed at all! It's stuffed with cranberry wild rice stuffing with home-style gravy on the side. There are 3 different options to make this roast: conventional oven, stove top or microwave. I chose stove top. So those of you who are wondering what you might do about Thanksgiving for yourself or if your going to another place, give this a try!

Apple & Cranberry Upside Down Cornmeal Cake w/Cranberry Maple Sauce

Apple & Cranberry Upside Down Cornmeal Cake w/Cranberry Maple Sauce

Cake
3/4 c. cornmeal
3/4 c. whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. extra fine sea salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 c. almond milk
1/4 c. pure maple syrup
2 TBSP. applesauce
2 tsp. pure vanilla extract
1 apple, peeled, cored and thinly sliced
1/4 c. pecans
1/2 c. fresh cranberries
cinnamon for dusting

Sauce
1/3 c. water
1 c. fresh cranberries
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
pinch of salt
dash of cinnamon

For the cake:
Preheat oven to 350 degrees. Cut a 8" circle out of parchment paper to lay in the bottom of a 8" cake pan. Lightly spray the cake pan with non-stick cooking spray. Lay the parchment paper on the bottom of the pan and lightly spray the top.

-In a large bowl, whisk together the cornmeal, flour, baking powder, salt, nutmeg and cinnamon.
-In a medium bowl, whisk together the milk, maple syrup, applesauce and vanilla.
-Add the wet ingredients to the dry ingredients. Stir until just combined.
-Lay out the apples on the bottom of the cake pan. Sprinkle with cinnamon.
-Lay in the pecans and cranberries around the apples.
-Gently pour the cake batter over the topping.
-Bake for 30-35 minutes or until toothpick test comes out clean.
-Let the pan for a few minutes.
-Using a plate bigger than the pan, lay the plate face down on the pan and flip over the cake on the plate.
-Gently peel away the parchment paper.

For the sauce:
-In a small saucepan on medium heat, combine the water and cranberries.
-When cranberries start to pop, start smashing the cranberries with the back of a wooden spoon.
-Add the remaining ingredients and simmer for 2-3 minutes. Turn off heat

Cut a piece of cake and top with the sauce! Enjoy

Maple Apple Crumble w/Dried Fruit

This recipe sounded good on a chilly day!

Maple Apple Crumble w/Dried Fruit

1 2/3 c. apple cider
1/3 c. dried cranberries
1/3 c. dried apricots, chopped
3/4 c. Grape-Nuts cereal
2 TBSP. brown sugar, divided
5 TBSP. whole wheat pastry flour, divided
1 tsp. cinnamon, divided
3 TBSP. pure maple syrup
2 tsp. pure vanilla extract
4 medium to large Jonathan apples, peeled, cored and sliced into 16 pieces per apple. (cut into quarters, cut the quarters in half, and cut the halves again. Should end up with 16 slices per apple)

Preheat oven to 350 degrees. Lightly spray a 7" x 11" baking dish with non-stick cooking spray.

-In a small saucepan, bring the apple cider to a boil. Turn off heat and add the cranberries and apricots. Let sit for 25 minutes. Drain the fruit saving the apple cider.
-In a small bowl, combine 1 TBSP. brown sugar, 1 TBSP. flour, 1/2 tsp. cinnamon, the dried fruit and 1 TBSP. of the reserved apple cider.
-In a large bowl, combine the remaining 1 TBSP. brown sugar, 1/4 c. flour, and the 1/2 tsp. cinnamon. Add the maple syrup, vanilla and the rest of the apple cider. Combine well.
-Add the apples to the apple cider mixture. Toss and coat. (seems like a lot of liquid but it will thicken)
-Place the apples with the apple cider mixture into the prepared baking dish. Sprinkle the top with the fruit mixture.
-Bake for 55-60 minutes.
-Take out and cool.

Double Chocolate Fudge Drop Cookies

These cookies are chocolaty but not real sweet. Can't awake the sweet tooth!

Double Chocolate Fudge Drop Cookies
Makes 18 cookies

1 c. whole wheat pastry flour
1/4 tsp. baking soda
1/8 tsp. extra fine sea salt
5 TBSP. applesauce
1/3 c. packed brown sugar
6 TBSP. cocoa powder
1/3 c. non-dairy coconut yogurt
1 tsp. pure vanilla extract
1/2 c. non-dairy chocolate chips

Preheat oven to 350 degrees. Parchment paper a large cookie sheet.

-In a medium bowl, combine the flour, soda & salt. Set aside.
-In a large saucepan on medium heat, combine the applesauce & sugar. Stir for 2 minutes. Turn off heat.
-Stir in the cocoa, yogurt & vanilla. Add the chocolate chips just until combined.
-Drop by tablespoon on the prepared cookie sheet.
-Bake for 10-12 minutes or set to the touch.
-Cool on the cookie sheet for a few minutes then continue to cool on wire racks.

Warming White Bean & Veggie Quinoa Bowl

You know how sometimes you look at a recipe and think "Gee...I don't have time to do all this!"  This recipe takes under 1/2 hr. It's quick and easy!

Warming White Bean & Veggie Quinoa Bowl

1 c. quinoa
1/2 c. thinly sliced leek
1 15-oz. can diced tomatoes with juice
1 16-oz. can navy beans
1/2 tsp. garlic powder
1/2 6-oz. package of baby spinach
1/4 tsp. garam masala

-Rinse & cook the quinoa according to package instructions.
-Meanwhile in a large saucepan, line the bottom with water. Add the leeks and simmer until soft.
-Add the tomatoes, beans, and garlic powder. Stir & simmer for 2-3 minutes.
-Stir in the spinach & cook until it wilts. Turn off heat.
-Add the garam masala. Stir until combined.

Add the desired amount of quinoa in a bowl. Add the bean/veggie mixture over the top! Enjoy!

Butternut Squash Ginger Soup

Who wants squash soup on a cold and chilly night? Serve this soup with your favorite sandwich!

Butternut Squash Ginger Soup

3 lb. butternut squash
1 large leek
1 c. veggie broth
1/2 c. soy creamer or any other non-dairy creamer
2 tsp. fresh grated ginger
1 TBSP. pure maple syrup
1/2 tsp. extra fine sea salt
1/4 tsp. nutmeg

Preheat oven to 400 degrees.

-Line the bottom of a large jellyroll pan with water. (or another pan with edges)
-Cut the squash lengthwise. Scoop out the seeds.
-Lay the squash face down on prepared pan. Cover with tin foil.
-Bake for 1 hour or until the squash is soft when pierced.
-Cool down until you're able to handle. Scoop the squash and put in a blender

Meanwhile...
-Take the root off the leek. Thinly slice the white part to partial green of the leek.
-In a medium saucepan, saute the leek in 1/4 c. broth until tender.
-In a blender add the leeks and remaining ingredients along with the squash.
-Blend until smooth.
(If you want the soup thinner, add more veggie broth or creamer.)

Enjoy!

Quinoa & Veggie Enchilada's & Chimichanga's

This recipe made 11 enchilada's and/or chimichanga's. If you notice, my recipes always end up in odd numbers. I like using flour tortillas, but I don't see why your couldn't use corn.

Quinoa & Veggie Enchilada's & Chimichanga's

Your favorite 8" round tortillas...I used 11.

Filling
1 large onion, cut in half and thinly sliced
1 1/2 red bell pepper, seeded & chopped
1 1/2 green bell pepper, seeded & chopped
1 jalapeno, seeded & minced
1 6-oz pkg. baby spinach
1 large carrot, peeled and shredded
2 c. cooked quinoa

-In a large non-stick skillet, line the bottom with water and saute the onions for 5 minutes.
-Add the red, green and jalapeno peppers. Cook another 2-3 minutes. Add more water if needed.
-Add the spinach and gently stir in until it wilts down.
-Stir in the carrots & quinoa. Combine well.
-Let cool slightly when making the sauce.

Sauce
1 3/4 c. water
1 8-oz. can tomato sauce
 1 1/2 TBSP. light soy sauce
1 1/2 TBSP. pure maple syrup
1 TBSP. ketchup
1 1/2 tsp. cumin
1 tsp. thyme
2 garlic cloves
3/4 tsp. extra fine sea salt

-Mix all sauce ingredients in a blender. Run until smooth.

Preheat oven to 375 degrees. Lightly spray a 9" x 13" baking dish. Spread 1/2 c. of sauce of the bottom of the dish.

Assembly
-Lay 11 tortillas on your working area.
-Spread 1 TBSP. of the sauce on each tortilla and spread to edges.
-Using  a 1/2 cup, spread the filling down the center of each tortilla leaving 1" space by the edge.
-Fold in the sides and roll up like a burrito.

For Enchilada's
-Put seam side down in prepared baking dish. (I can fit 7 in my baking dish)
-Pour and spread the remaining sauce over the top and cover with foil.
-Bake for 45 minutes. Uncover and bake another 10 minutes.

For Chimichanga's
-Wrap foil around a baking sheet or line with parchment paper.
-If using foil, light spray with non-stick spray.
-Lay the chimichanga's on the prepared pan and lightly spray them with non-stick cooking spray.
-Bake for 20 minutes, flip and bake for anther 15 minutes or until crisp and lightly golden.

Enjoy with your favorite toppings.

This is my enchilada!

Easy Vegan Sour Cream

Here's a recipe for some Easy Vegan Sour Cream! I use this on my enchilada's! 

Easy Vegan Sour Cream

1 12.3-oz Mori-Nu Silken Tofu, Firm
1 1/2 TBSP. fresh lemon juice (can add another tsp. if desired)
about 1/8 tsp. garlic powder
about 1/8 tsp. onion powder
1/4 tsp. extra fine sea salt

-Mix all ingredients in a food processor until smooth.
-Store in a air tight container in the refrigerator. Let sit for at least 1/2 hr. for the flavors to emerge with the tofu!

"Caramel" Apple Bars

Caramel sauce is full of sugar and dairy. My "caramel" sauce main ingredient is dates!

"Caramel" Apple Bars

1 8-oz. package pitted dates (approx 35)
1/2 c. hot water
2 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt
1/2 c. brown sugar
2/3 c. applesauce
1 1/2 c. whole wheat pastry flour
1 1/4 c. old fashion oats
1 tsp. baking soda
1/2 tsp. extra fine sea salt
1/8 tsp. cinnamon
2 large tart apples, peeled, cored & chopped

Heat oven to 400 degrees. With nonstick cooking spray, lightly coat a 8" x 8" or a 7" x 9"  baking dish.

-In a food processor, combine the dates, hot water, vanilla, and salt. May need to scrape down sides a few times. Run until smooth.
-In a large bowl, whisk the brown sugar and applesauce
-Add remaining ingredients down to the cinnamon. Combine well.
-Take half of the dough mixture and gently press on the bottom of the prepared baking dish. (Can add more dough mixture if needed)
-Layer the apples on the dough mixture.
-Spread the "caramel" sauce over the apples.
-Spread the rest of the remaining dough over the top. Won't be totally covered.
-Bake covered for 30 minutes. Uncover and bake another 15 minutes.
-Cool, cut and enjoy!

http://vegankitchengonewild.blogspot.com/2013/10/caramel-apple-bars.htmlhttp://vegankitchengonewild.blogspot.com/2013/10/caramel-apple-bars.html

Festive No So Scalloped Corn

When I went plant based/vegan, I miss certain dishes. One dish is scalloped corn. The word "scalloped" meaning it's been cooked in cream or cheese sauce. This is my version....and I am making this for the holidays!

Festive Not So Scalloped Corn

1 12-oz. package of soft Mori-nu Silken tofu, drained
1 11-oz. can of mexicorn
1 c. fresh corn or frozen corn, thawed
1 c. yellow cornmeal
2 TBSP. pure maple syrup
1 TBSP. garlic chives, minced
1/2 tsp. garlic powder
1/2 tsp. extra fine sea salt
dash or two of cayenne pepper

Heat oven to 400 degrees. With non-stick cooking spray, lightly coat a 8" x 8" baking dish.

-In a large bowl, whisk the tofu until broken up well.
-Add the remaining ingredients and combine.
-Spread in prepared baking dish.
-Bake for 40-50 minutes or until sides just start to pull away.

Enjoy!

Curley Quinoa & Faux Tender Toss

Taste like chicken...but it's not! Even meat eaters would enjoy this dish. I like to use Trader Joe's chickenless tenders. But any chickenless tender would work.

Curley Quinoa & Faux Tender Toss

1 8-oz. chickenless tenders
1 8-oz. box Quinoa Pasta Veggie Curls
3 carrots, sliced
3 cups broccoli flowerets
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground sage
1/2 tsp. thyme
1 small lemon, zest and juiced

-Cook chickenless tenders according to package directions.
-Meanwhile, cook pasta according to package directions. Drain.
-In a large skillet, line the bottom with water. On medium heat, add carrots and cook for 2 minutes.
-Add broccoli, red bell pepper, minced garlic cloves, onion powder, garlic powder, ground sage & thyme.     Combine together. Cook for another 2-3 minutes stirring occasionally.
-Chop the chickenless tenders into 1" strips.
-Add the tenders, pasta, lemon zest and juice to the skillet. Combine well.
-Turn off heat and enjoy!

Split Pea Soup

Chilly nights deserve some soup!

Split Pea Soup

3 1/4 c. water.
1 1/2 c. dried split peas
1 1/2 c. diced carrots
2 celery stalks, diced
1/2 of a large onion, chopped
2 garlic cloves, minced
2 large bay leafs
1/4 c. water
1 TBSP. cornstarch
salt & pepper for taste

-Combine all ingredients down to the bay leafs in a large saucepan.
-Bring to boil. Turn down and simmer for 30-40 minutes, until veggies are soft, stirring every so often.
-Take out approx. 2 cups and put into blender. ..(read note) Run until smooth.
NOTE: Mixture will be very hot. Cover blender with towel and not the lid. Otherwise steam will pop off the lid and soup will be everywhere. (from experience)
-Pour mixture back into the saucepan.
-Combine 1/4 c. water and the cornstarch in a small bowl. Stir into the soup mixture.
-Bring to a slow boil until it starts thickening up. Turn off heat.
-Season with salt and pepper.

Apple Cider Pumpkin Butter Smoothie

I was craving the best of both worlds so I combined them into one!

Apple Cider Pumpkin Butter Smoothie

1 cut up frozen banana
1/3 c. pumpkin butter (my recipe a few posts back)
1/3 c. apple cider...fresh from the orchard
1/4 c. almond milk

Combine all in a blender until smooth. Enjoy!

Sicilian Kale Over Quinoa

Here's a great throw together dish that lends a sweet & nutty crunch & high in protein!

Sicilian Kale Over Quinoa

1 c. quinoa
1 bunch curly kale, stemmed & chopped
1/2 large onion, chopped
1 small can sliced black olives
1/4 c. raisins
1 large garlic clove, minced
pine nuts or roasted peanuts (optional)

-Cook quinoa according to package directions. Fluff, set aside.
-In a large non-stick skillet, line the bottom with water.
-Add the kale, onions, black olives, raisins, and garlic.
-Saute uncovered until kale starts to cook down.
-Add quinoa and stir until combined.
-Serve and top with pine nuts or peanuts!

Broccoli Normandy Veggie Casserole

I like to use fresh veggies but there are times that I am either too tired to prep or just short on time! So I have frozen and some canned veggies on hand. This recipe is quick & easy to make!

Broccoli Normandy Veggie Casserole

1 16-oz bag frozen broccoli normandy
1 15-oz can creamed corn
1/2 c. frozen corn
1/2 c. sliced white mushrooms or mushroom of your choice
1/2 c. non-dairy milk
1 TBSP. cornstarch
1/2 tsp. thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 c. panko bread crumbs
salt & pepper to taste

Preheat oven to 350 degrees. Lightly spray a 9" x 9" or 7" x 11" baking dish with non-stick cooking spray.

-In a large bowl, combine the frozen broccoli normandy, corn and mushrooms.
-In a small bowl, whisk together the non-dairy milk, cornstarch, thyme, onion powder, and garlic powder.
-Add the liquid mixture to the veggie mix. Combine well.
-Pour into the prepared baking dish.
-Sprinkle the panko bread crumbs around the edges.
-Bake uncovered for 35 - 40 minutes or until bubbly.
-Let cool a few minutes and serve.

Pumpkin Drop Biscuits

I had left over pumpkin in my refrigerator to make these! Eat them with soup, top it with maple syrup or eat them with pumpkin butter!!

Pumpkin Drop Biscuits
makes 10 biscuits

Wet ingredients:

1 c. canned pumpkin puree

2/3 c. almond milk or another non-dairy milk

2 tsp. apple cider vinegar or white vinegar

3 TBSP. pure maple syrup

1 tsp. molasses

Dry ingredients:

2 1/2 c. whole wheat pastry flour plus extra for kneading

2 tsp. pumpkin pie spice

1 1/2 tsp. baking powder

1/4 tsp. extra fine sea salt

Spice Topping: (optional)

1 TBSP. pure maple syrup

2 tsp. pumpkin pie spice or 1 tsp. if you don't like it as spicy.

NOTE: You can either brush this on before baking the biscuits, after baking or both! I done some with and some without the topping!

Preheat oven to 400 degrees. Lay parchment paper a large baking sheet.

-In a large bowl, whisk together all the wet ingredients.

-Sift all the dry ingredients into the wet ingredients.

-Stir until just combined.

-With a 2" or 2 1/2" cookie scoop, place 10 dough balls on the prepared baking sheet.

-Combine the spice topping ingredients together.

-Brush on the spice topping to each biscuit dough ball.

-Bake for 20-25 minutes.

Take out, slightly cool and enjoy!

Pumpkin Butter

I needed some pumpkin butter to go with my pumpkin pear bread!

Pumpkin Butter
makes 1 cup

1 c. canned pumpkin puree
1/2 c. turbinado sugar
2 tsp. pure maple syrup
3/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/8 tsp. cardamon
1 tsp. lemon juice

-In a pan over medium heat, combine all ingredients.
-Bring to a boil and turn down to simmer for 5 minutes stirring constantly.
-Let cool. Store in a container in the refrigerator.

Pumpkin Pear Bread

Pumpkin and pear all in one bread? That's right! This bread is moist and delicious!

Pumpkin Pear Bread

1/2 c. turbinado sugar
2 c. whole wheat pastry flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. extra fine sea salt
3/4 c. canned pumpkin puree
1/2 c. applesauce
1/2 c. almond milk
1 1/4 tsp. pure vanilla extract
1 15-oz. canned pears in light syrup, drained and chopped

Preheat oven to 375 degrees. Lightly coat a bread pan with non-stick cooking spray.

-In a medium bowl, whisk together the sugar, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
-In a large bowl, whisk together the pumpkin, applesauce, almond milk, and vanilla.
-Add the dry ingredients into the wet ingredients. Stir until just combined. Fold in the pears.
-Spread the batter into the prepared bread pan.
-Bake for 1 hour to 1 hour 15 minutes, or until toothpick comes out clean.

Pumpkin & Spice Rice Pudding

Tired of the same old rice pudding? No baking required with this stove top pumpkin rice pudding!

Pumpkin & Spice Rice Pudding

1 c. brown jasmine rice
3/4 c. canned or fresh pumpkin puree
1/2 c. soy creamer
1/4 c. almond milk or another non-dairy milk
2 1/2 TBSP. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/2 tsp. extra fine sea salt
1/4 tsp. clove
1/4 tsp. nutmeg
1/8 tsp. ginger
1/4 tsp. molasses

-Cook rice according to package instructions. Drain any water left in pan.
-Add the remaining ingredients and combine well.
-Simmer on low heat for 2-3 minutes.
-Turn off heat and slightly cool. Store all  in a container and refrigerate. The longer it sits, the more flavorful it gets!

Home Style Beef-less Stew

I had a request for this recipe! It starts out with my own recipe for beef-less broth. This was made in my crock pot/slow cooker. Great on those chilly evenings.

Home Style Beef-less Stew

Beef-less Broth
2 c. veggie broth
5 garlic cloves minced
1 1/2 TBSP. soy sauce
1 TBSP. vegan worcestershire sauce
1 TBSP.  Italian seasoning
1 TBSP. onion powder
1 TBSP. apple cider vinegar
1/2 tsp. extra fine sea salt (optional)
1/4 tsp. pepper

-Mix all broth ingredients in the crock pot/slow cooker. Set on low.

Veggie Mix
12 small yellow potatoes...or if you perfer small reds
1/2 onion, chopped
12-18 of mini carrots (I used fresh carrots from my garden)
6 chopped celery stalks
(if your crock pot/slow cooker can hold more veggies, feel free to add more if desired)
1 9-oz. pkg. Gardein Beef-less tips

-Add all the veggies in the crock pot. Cook until veggies are tender. It took mine about 4-5 hours. I started out high heat then went to low. Depending on your crock pot/slow cooker.

-Cook the Beef-less tips according to directions on package. Toss them in the crock pot/slow cooker during the last 1/2 hr.

Serve & enjoy!

Autumn Apple Bars

Autumn Apple Bars

1 c. applesauce
1/3 c. turbinado sugar
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
2 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. extra fine sea salt
1/4 tsp. cardamon
2 apples, peeled, cored, quartered, and thinly sliced
1/2 c. walnuts

Preheat oven to 375 degrees. Lightly spray a 8" x 8" square baking pan with non-stick cooking spray.

-In a large bowl, whisk together the applesauce, sugar, maple syrup, and vanilla
-Sift together the flour, baking powder, baking soda, cinnamon, sea salt and cardamon into the wet mixture.
-Gently fold a few times. Add the apples and walnuts. Continue to fold until combined.
-Pour into prepared pan.
-Bake 45 minutes or until the poke test comes out clean and edges are pulling away from the sides of pan.

Cool, cut and enjoy!

Quinoa & Chickpea Balls w/Brown Gravy

Here's a nice hearty dish for those chilly nights that are just ahead. 

Quinoa & Chickpea Balls w/Brown Gravy

Balls:

1/2 c. fresh minced onion
2 garlic cloves, minced
1 medium carrot, shredded
1 tsp. soy sauce
2 tsp. vegan worcestershire sauce
1 c. cooked quinoa,
1 16 oz can chickpeas, drained, rinsed, & ran through a food processor until smooth
1 TBSP. chickpea flour
1/4 tsp. extra fine sea salt

Preheat oven to 375. Parchment paper a large baking sheet.

-In a non-stick skillet on medium heat, saute the onions for 5 minutes.
-Add the garlic & carrots and cook for 1 more minute.
-Transfer into a large bowl.
-Add the remaining ingredients and combine very well. Mixture will be a little sticky.
-Roll into golf ball size balls. Lay on baking sheet.
-Bake for 20 minutes. Flip the balls and bake for another 20 minutes until outside is firm.

Gravy:
1/4 c. whole wheat pastry flour
2 c. veggie broth
1 1/2 TBSP. soy sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. oregano

-In a medium saucepan, combine all ingredients and whisk all together very well.
-Turn heat to medium and bring to a boil, whisking frequently.
-When gravy thickens, turn off heat. Season with salt & pepper.
It's ready to serve!

I liked my balls & gravy over a bed of sauteed kale & fluffy mashed potatoes!

Pumpkin Cookies w/Salted Maple Icing

Tis the season for pumpkins! Don't eat them all in one sitting!

Pumpkin Cookies w/Salted Maple Icing
makes approx. 22 cookies

Cookies
2 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp.cloves
3/4 c. pumpkin puree
1/2 c. turbinado sugar
1/2 c. applesauce
1 tsp. molasses

Preheat oven 375 degrees. Parchment paper a baking sheet.

-In a large bowl, whisk together the flour baking powder, cinnamon, nutmeg, ginger and cloves.
-In a medium bowl, whisk together the remaining ingredients.
-Pour the wet ingredients into the dry just until combined.
-Use a 1 1/2" cookie scoop and put on prepared baking sheet.
-Bake for 15-20 minutes. Take out and let cool.

Icing
1 c. powder sugar
2 TBSP. pure maple syrup
1 tsp. non-dairy milk
1/8 tsp. extra fine sea salt
dash of cinnamon

-Combine all ingredients in a medium bowl.
-Frost the cookies.

Enjoy!

Key Lime Smoothie

Sorry I haven't posted lately! But here's a great refreshing smoothie for those hot summer days.

Key Lime Smoothie

1/2 c. cold vanilla coconut milk (I like Trader Joe's)
3 TBSP. fresh lime juice
1 tsp. fresh lime zest
1/2 block or 6 oz. cold soft tofu (I like Trader Joe's)
2 TBSP. pure maple syrup

Mix all ingredients in blender until smooth! Enjoy!

Crust-less Blueberry Cheesecake Smoothie

Wanting dessert but not the guilt trip? Try this dessert smoothie!

Crust-less Blueberry Cheesecake Smoothie

1/2 c. frozen blueberries
1/2 block/or 6 oz. soft tofu
1/3 c. raw cashews soaked in hot water for minimum of 30 minutes, then drain
2 TBSP. fresh lemon juice (1 small lemon)
2 TBSP. pure maple syrup
1 tsp. pure vanilla extract
good pinch of extra fine sea salt
3 ice cubes

-Put all ingredients in a blender. Blend until smooth!  ENJOY!

Crepes w/Cinnamon Peach Filling

This was a challenge I had to take! Vegan crepes? Oh yea!

Crepes w/Cinnamon Peach Filling
Makes about 4,  7" crepes.

Crepes
1 1/2 TBSP. cornstarch
1 c. almond milk
1 tsp. pure vanilla extract
pinch salt
2 TBSP. turbinado sugar (or another dry sweetener)
1/2 c. whole wheat pastry flour
1 TBSP. chickpea flour

Peach filling
2 peaches
1 tsp. pure maple syrup
dash cinnamon
dash nutmeg

For the crepes
-In a medium bowl, whisk together the cornstarch, almond milk, vanilla, salt, and sugar.
-Sift the flours in the bowl.
-Stir until combined.
-Heat a non-stick skillet on medium heat and lightly spray with a non-stick cooking spray.
-Add approx 1/3 c. of batter to the skillet, slightly tilting to spread.
-Cook for about 3 minutes on one side, gently flip and cook another 2 minutes on the opposite side until lightly golden brown.
-Continue until batter is gone.

For the peach filling
-In a pot of boiling water, dip the peaches for approx. 30-45 seconds.
-Take the peaches out of the hot water and cool enough to handle. Peel, pit and slice the peaches.
-In a non-stick skillet on low heat, add the peaches, maple syrup, cinnamon and nutmeg.
-Gently stir until peaches are hot and all combined.

-Dived the peach filling among the crepes.

Roll up and enjoy!
I love to add the coconut whip cream to mine!

Chocolate & Quinoa Seed & Fruit Bites

Somewhere I had seen a chocolate bar with quinoa, which gave me a idea! The rest is history!

Chocolate & Quinoa Seed & Fruit Bites
(I think this makes approx. 25, but we ate them too fast to count)

1 c. non-dairy chocolate chips (I use Enjoy Life brand)
2 tsp. coconut milk
1 tsp. pure vanilla extract
1/2 c. Enjoy Life Seed & Fruit mix, plus more for sprinkling (or you can make your own mix)
1/2 c. cooked quinoa
extra fine sea salt

-Prepare a cookie sheet with parchment paper.
-In a microwave proof bowl, add the chocolate chips, milk, and vanilla. Microwave for approx. 1 minute stirring until melted.
-Add the seed & fruit mix, and quinoa. Mix well.
-Drop spoonfuls on the parchment paper. Sprinkle with salt and the remaining seed & fruit mix.
-Refrigerate until firm.

Grasshopper Smoothie

Chocolate covered grasshopper anyone?? ha ha  Or do I mean a Grasshopper Smoothie! HMMM Sounds better. Since it might reach 101 degrees today, I decided to make something minty and refreshing!

Grasshopper Smoothie

1 large banana, cut up and frozen
1 c. almond milk
1 1/2 TBSP. cocoa powder
1 1/2 TBSP. pure maple syrup
1 tsp. pure vanilla extract
1/4 tsp. pure mint extract
1 TBSP. non-dairy chocolate chips

-In a blender, add the banana and all the ingredients down to the mint extract.
-Blend until smooth.
-Pour into your favorite glass and top with chocolate chips!

Little Golden Potatoes w/Corn & Tomatoes

This dish would be great for Labor Day weekend as a main or a side! It's so easy and delicious! Not hard to eat the whole pan!

Little Potatoes w/Corn & Tomatoes 

7 little golden potatoes, quartered (or use a few more if desired)
3 ears of cooked corn on the cob kernels (I used grilled corn on the cob.)
2 garlic cloves, thinly sliced
1 c. halved cherry tomatoes
1/4 tsp. extra fine sea salt
sprinkle of pepper

-In a large pot, boil potatoes just until tender. Approx. 8-10 minutes. Drain.
-Cut the corn off the cob. Set aside.
-In a non-stick skillet on medium heat, add the garlic, tomatoes for 1 minute. Gently stir.
-Add the corn, potatoes, and salt to the pan and cook for anther 2 minutes.
-Turn off heat and sprinkle with pepper.

Pound Cake w/Apple & Cinnamon Maple Topping & Coconut Maple Whip Cream

To plan ahead for this recipe, have your can of coconut cream in the refrigerator overnight so it will be nice and cold when your ready to whip it up! You can also make the apple topping a day ahead.

Pound Cake w/Apple & Cinnamon Topping & Coconut Maple Whip Cream

Pound Cake
1/2 c. applesauce
1 c. turbinado sugar
6 oz. or 1/2 package soft or medium tofu, drained & ran through blender or food processor until smooth
2 c. whole wheat pastry flour
1/4 c. water
2 tsp. vanilla extract
1 tsp. almond extract
2 tsp. baking powder

Apple & Cinnamon Maple Topping (Makes 2-3 servings)
1/4 c. apple juice
1/4 tsp. cinnamon
dash nutmeg
2 TBSP pure maple syrup
1 apple peeled, cored and thinly sliced
pinch of extra fine sea salt

Coconut Maple Whip Cream
1 14-oz can coconut cream thick & rich (I use Trader Joe's)
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
dash or two of cinnamon
pinch of extra fine sea salt (optional)


Preheat oven to 375 degrees. Lightly spray a bread loaf pan with non-stick cooking spray.

Pound Cake
-In a large bowl, whisk together applesauce and sugar until well combined. Add tofu and combine.
-Gently stir in 1 cup flour until just combined.
-Add the water and extracts.
-Add the remaining 1 cup of flour and the baking soda. Combine well.
-Pour into the prepared loaf pan.
-Bake for 1 hr or until the poke test comes out clean!
-Let cook on wire rack.


For the Apple & Cinnamon Maple Topping
-In a medium saucepan, whisk together the apple juice, cinnamon, nutmeg, and maple syrup.
-Bring to a boil, turn down to simmer and add the apples.
-Simmer until apples are soft, but not mushy.
-Stir in the salt and turn off heat. 
-Cool and store in a air tight container in the refrigerator if not using right away.


For the Coconut Maple Whip Cream
-Put a medium size bowl and your mixer beaters in the freezer for 10 minutes to get good and cold.
-Remove bowl and beaters from freezer.
-Remove coconut cream from refrigerator. Avoid shaking it.
-Carefully open the lid and remove all the thick coconut solids and put in the bowl you had in the freezer, without getting any of the coconut water mixed in. Little scoops at a time. 
-Beat the coconut solids on medium speed for 30 seconds.
-On low speed, add the maple syrup, vanilla, and a dash of cinnamon until incorporated and somewhat fluffy. It will be thick. Add salt.
-Store in a air tight container in the refrigerator until ready to serve.

When your ready to indulge yourself, cut a desired piece of pound cake. Thickness of your choice.(no limits here) Add the Apple Cinnamon Maple Topping and top that off with a nice blob of Coconut Maple Whip Cream. HMMM

Enjoy Life..Seed & Fruit Mix!

Look what I found at Target! I was so happy and anxious to try this product! It's Enjoy Life no nut Seed & Fruit Mix...Mountain Mambo. It contains: sunflower kernels, pumpkin seeds, raisins, apples, chocolate chips, and cranberries! Also certified gluten free and of course...VEGAN! Also it says free of the 8 common allergens.

Italian Bean & Zucchini Tomato Soup

Sometimes you just want to make something quick and easy. This recipe is very simple!  A good way to use up zucchini!  HINT:  For my little girl, I squirted in a little ketchup in her bow!

Italian Bean & Zucchini Tomato Soup

1 16-oz can dark red kidney beans, drained & rinsed
1 16-oz can cannellini beans, drained & rinsed
1 16-oz can Italian tomatoes
2 c. diced zucchini
1/2 c. whole wheat small elbow pasta (quinoa pasta works well too)
2 c. veggie broth
2 TBSP. chopped fresh basil (optional)

-In a medium saucepan, combine all ingredients. Bring to boil.
-Reduce heat and simmer until pasta is cooked.
-Turn off heat
-Stir in fresh basil if desired.

Enjoy!

Mean & Wild Power Smoothie

I made this smoothie after a workout. It's loaded!

Mean & Wild Power Smoothie

1 12-oz. soft silken Mori-Nu tofu, drained
1 cut up frozen banana
1/3 c. cooked quinoa
1 c. fresh or frozen blueberries
1/4 c. fresh or frozen strawberries
1 large kale leaf
1/2 avocado
1 TBSP. maple syrup
splash of non-dairy milk
dash of cinnamon

-Put all ingredients in a blender. Blend all until smooth!

Nectarine Beer Bread

I love making beer bread. Why not take it up a notch! So here I added nectarines, maple syrup and cinnamon.

Nectarine Beer Bread

2 large nectarines (2 cups)
3 c. bread flour
3 TBSP. turbinado sugar or any dry sugar of your choice
1/4 tsp. cinnamon
pinch of extra fine sea salt
1 12-oz bottle beer
1 1/2 TBSP.  + 2 tsp. pure maple syrup
1/4 tsp. pure vanilla
dash of cinnamon
pinch of extra fine sea salt

Preheat oven to 425 degrees. With non-stick cooking spray, lightly coat a regular size bread pan.

-In a medium saucepan, fill about 3/4 with water and bring to boil. Blanch the nectarines for 1 minute and remove. Cool enough to handle.
-Peel the skin off the nectarines. Seed and chop both nectarines.
-In a large bowl, whisk together the flour, sugar, cinnamon & salt.
-Add the chopped nectarines and coat well.
-Pour the beer and 1 1/2 TBSP. of maple syrup in the flour/nectarine mixture. Combine well.
-Add the batter to the prepared bread pan.
-Bake for 45 minutes to 1 hour until poke test comes out clean. Take out of oven and slightly cool.
-Combine the 2 tsp. of maple syrup, vanilla, a dash of cinnamon and salt. Brush on top of the bread.

Cut and enjoy!   I like to sprinkle more cinnamon on my individual piece.

Mushrooms & Spinach Plate

This next recipe is really delicious over my sweet potato biscuits! Half the time my food is devoured before I can remember to take a picture! This is also good alone after a workout!

Mushrooms & Spinach Plate

1 package of fresh mushrooms of your choice, sliced
1/2 - 1  package of baby spinach
1/8 tsp. garlic powder
1/8 tsp. onion powder
2-3 dashes of smoked paprika
dash of nutmeg

-In a medium saucepan on medium heat, saute mushrooms until juices are released.
-Add the spinach and toss until wilted. May need to add a
water to prevent sticking.
-Add spices and combine well.

Eat alone, on toast or on a biscuit!

Pumpkin Coconut Waffles w/Peanut Butter Pumpkin Dip

School has started, autumn is approaching and I am in the mood for the food!  First up...Waffles!

Pumpkin Coconut Waffles w/Peanut Butter Pumpkin Dip
I made 5 waffles

Waffles:
Wet ingredients
1 c. canned pumpkin puree
1/2 c. unsweetened applesauce
1/3 c vanilla coconut milk
1/3 c. pure maple syrup

Dry ingredients
1 3/4 c. whole wheat pastry flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. extra fine sea salt
1/2 c. unsweetened shredded coconut

Heat your waffle iron according to manufacture instructions.

-Whisk all the wet ingredients in large bowl.
-Sift all the dry ingredients, except for the coconut, into the wet ingredients.
-Add coconut.
-Gently stir all together with rubber spatula.

-Spray waffle iron lightly with non-stick cooking spray.
-Take about 1/3 c. of batter and put on waffle iron. Cook to manufactures instructions. (mine takes 5 min.)
-May need to use the non-stick cooking spray every other waffle. Continue until batter is gone.

Dip:
Peanut Butter Pumpkin Dip
1/4 c. canned pumpkin puree
1 TBSP. peanut butter
1 TBSP. pure maple syrup
1-2 TBSP. vanilla coconut milk
1/8 tsp. pumpkin pie spice

-Mix all ingredients together until smooth.

Take a warm waffle and start dipping!
If you have any extras, they are great to freeze!

Kale!

Kale...It's what's for dinner!

Mock Apple Crisp

Want to eat zucchini in a different way? How about a dessert?

Mock Apple Crisp

Filling:
1 large zucchini, peeled and thinly sliced (4 cups)
1/3 c. lemon juice
1/4 c. turbinado sugar (or another dry sugar of your choice)
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 c. walnut pieces (optional)
2 TBSP. raisins
3 TBSP. whole wheat pastry flour

Topping:
2/3 c. old fashion oats
2 TBSP. turbinado sugar
1/3 c. + 1 TBSP. applesauce
pinch salt
dash of cinnamon
dash of cardamon

Preheat oven to 375 degrees. Lightly spray a small baking dish (about 6 cup) with non-stick cooking spray.

Filling:
-In a large saucepan on medium heat combine the zucchini and lemon juice. Bring to boil and then turn down to simmer until zucchini is soft. About 5-7 minutes.
-Turn off heat and drain any remaining liquid.
-Add the sugar, cinnamon, nutmeg, walnuts and raisins to the zucchini. Stir to combine.
-Add the flour until combined.
-Pour into prepared dish.

Topping:
-Mix all ingredients together and sprinkle on top of filling.
-Bake for 25-30 minutes.
-Take out of oven and let cool on wire rack.

Approx 4-5 servings

Sweet Potato Biscuits

Sometimes there's not a story to go with a recipe. I had a sweet potato and I had the hankering for biscuits!

This would be a great breakfast item for kids before school! It taste really good with maple syrup!

Sweet Potato Biscuits

Makes 8, 2 1/2" round biscuits

1 c. sweet potato, peeled, cooked, mashed and cooled

2/3 c. almond milk or another non-dairy milk

2 tsp. white vinegar

3 TBSP. pure maple syrup

2 1/2 c. whole wheat pastry flour plus extra for kneading

1 1/2 tsp. baking powder

1/4 tsp. extra fine sea salt

3 dashes nutmeg

2 1/2 " round dough/cookie cutter needed or can use a larger cutter but will make less

Heat oven to 450 degrees. Lay parchment paper a baking sheet

-In a large bowl, whisk together the sweet potato, milk, vinegar and maple syrup.

-Sift in the flour, baking powder, salt and nutmeg.

-Stir together until a dough ball forms.

-Flip dough on a lightly floured cutting board or counter and gently knead once and fold the dough, knead  and fold the dough again, adding a little more flour if necessary. Dough will be slightly sticky.

-Gently flatten dough to be 1" thick. Start cutting out the rounds and lay on prepared cookie sheet. Gently use the dough remnants and knead back together and cut out a few more. Or shape remnants as you please!

-Bake for 20-25 minutes.

-Take out of oven and cool to enjoy!