BREAD

This bread is awesome... it can be used for just about anything!  Loaves, pizza crust, calzones, biscuits, whatever your pleasure!

Using an electric carving knife will give you nice even slices!

Just separate into 3 pieces, roll into 3 logs, and braid.  Sprinkled with garlic and Rosemary here.

Ingredients:

1 tsp. bread yeast  (or 1 packet)

1 tsp. salt (sea)

1 Tbs. soy lecithin (optional)

2 Tbs. honey

2 Tbs. sugar-free applesauce (optional) 

3 C. whole wheat flour

1 1/4 C. warm water

other options:

1 tsp. Italian seasoning

1 tsp. Rosemary

1 tsp. Garlic

Possibilities are endless

Directions:

~place bread yeast in a mixing bowl with honey and water (must be very warm almost hot), and allow to sit for about 5 minutes.  This allows the yeast to “come alive”.  If your yeast is active it will double, and bubble to the top of the water.  That is what you want!

~then mix in remaining ingredients.  Knead dough for about 7 minutes.  Kneading is just squeezing, pushing, and pulling, folding, punching... “working” the dough.  I like to let my bread machine mix and knead.  Less work for me!  You can purchase a bread machine for around $20 and up.

~roll into a smooth ball or football shape (it doesn’t have to be perfect), and place in an oiled bread pan. 

~set in a warm place and let rise for about 45 min. to an hour. (the microwave is a perfect place to sit it, just don’t turn it on!), or place in refrigerator covered with clear wrap, and let set several hours or until doubled in size.

~bake on 350° for 26-30 minutes (ovens vary, I do 28 min.)

~after cool,  slice with a very sharp knife, or an electric knife.

Vegan Spinach Calzones

My hair is blonde, and my skin is not olive... but that doesn't stop me from believing that I'm Italian.  My entire family adores Italian food, so don't be surprised if the majority of my post are just that.  Today,  I served up calzones to the hungry bunch.  They're pretty easy, and this recipe makes enough for 4.  As always, feel free to switch vegetables to shake it up a bit!

(GF)  To make these calzones gluten free, use a GF pizza crust mix, such as Arrowhead Mills

Pairs nicely with my stuffed spaghetti squash, and a fresh salad

Ingredients:

4 cups fresh baby spinach, chopped

1/2 cup chopped mushrooms

1/2 cup shredded Daiyah Mozzarella

1/4 cup chopped onion

1 bread recipe (or pillsbury pizza crust in the can if you're short on time)

3/4 box of mori nu tofu (extra firm) 8 oz.

3/4 cup vegan mayo (I like vegenaise when I don't make my own)

1 Tbs. chopped sun-dried tomatoes (optional)

1 tsp. lemon juice

1 tsp. salt

2 tsp.. garlic salt

1 Tbs. vegan butter (smart balance light or Earth balance are great)

1 tsp. rosemary

Directions:

Saute spinach, mushrooms, onion, and salt in a Tbs. of water on a non-stick frying pan (or spray with oil) Add spinach LAST, it only takes a minute to cook down (add water, if needed)

Set sauteed ingredients to the side for a moment

Separate your bread dough into 4 equally sized portions and roll into balls (if you're using canned pizza crust, just get your dough out, stretch it gently while still rolled up (to make it longer), and cut into 4 equal portions with a knife)

Roll your 4 balls flat with a pin roller, or press with hands into circles (if using canned pizza crust, just unroll the 4 portions into their original rectangle shape)

Leave bread for a moment

In a mixing bowl mix your tofu, sun-dried tomatoes (optional), vegan mayo, daiyah mozzarella, lemon juice, and sauteed veggies with a fork

Save your garlic salt and rosemary for the topping

Preheat oven to 350 degrees

Spoon your mixture onto the center of each dough circle (or rectangle if using canned crust) dividing equally

lift one side of the circle (or rectangle), and fold over, inclosing your spinach mixture

Repeat on each one

Take your fork, and press the edges together to thoroughly close in your mixture (or pinch the edges)

Carefully lift each closed calzone and place on an oiled cookie sheet

Place in the oven for 20 minutes on 350 degrees

Remove from oven and spread vegan butter on top, evenly divided

Sprinkle your garlic salt and rosemary onto the top, evenly divided (don't skip this, this is a large portion of your flavoring)  You don't have to use all of the garlic salt, but more is better to me!

Place back in oven for 2 minutes OR until dough is tan and done.  

Let cool for a few minutes for a nicer cut.... cut in halves and serve.

**Serve with a dipping bowl of marinara, if so inclined

Stuffed Spaghetti Squash

How delighted I am to tell you of todays adventure.  Just recently a friend asked me if I had experimented with spaghetti squash at all... I said no, because I don't have access to it.  Well, I'll be dog, I found it the next day at good old wally world.  OH! I can't tell you how rich and buttery the smell of them roasting is.  Pluggins should be scented "winter squash" for the fall season line.  This is my first experience with this lovely vegetable, so I imagine there will be many improvements made, but I had to share this absolute delight with you, while they're in season.  This recipe is for ONLY 1 squash, so if you're serving 2, double the ingredients.  Enjoy!

Stick a knife into squash 4 times for ventilation, and place on a pan.  Cook 1 hr or 1.5 hours for 2, on 350

Cut in half long ways, and de-seed with a fork

Scrape insides into a large bowl, and save the "shell"

Ingredients:

1 Spaghetti Squash

1 tsp. salt

1 tsp. garlic salt

1 tsp. italian seasoning

2 Tbs. vegan bakon bits (most grocery stores carry a kosher, artificially flavored bacon bit)

1 heaping Tbs. of vegan butter (like Smart balance light or Earth balance)

1/2 Cup of Daiyah Mozzarella cheese (purchase from kroger or healthfood store)

Directions:

Add all ingredients into bowl with squash

Mix with fork and return to squash shells

Sprinkle the top with Daiyah and return to oven

Bake on 350 for 20 minutes, until cheese is melted

Voila!  Serve in the shell, or if you're serving several people, put in table center with dipping spoon

Vegan Cashew Cheese

This cheese sauce is great to use on almost anything.  I keep this on hand at all times, for sandwiches, broccoli and cheese, cheesy potatoes, chip dip, veggie dip, pizza, lasagna, burritos, etc.  The flaxseed adds nutritional value, and thickness, but does not change the taste.  Cheese will set up/stiffen in the refrigerator.  Add water, if you need it more runny for sauces.

Ingredients:

2 C. cashews (raw or roasted)

1.5 C. water

6 Tbs. nutritional yeast flakes

1 jar pimientos (4 oz/half cup)

1 Tbs. flaxseeds (optional)

3 tsp. salt

2 tsp. dill weed

4 tsp. onion powder

0.5 tsp. garlic powder

4 Tbs. lemon juice

Directions:

~add all ingredients to a blender and blend smooth.  

To check smoothness, rub cheese between finger and thumb, you should feel no graininess.  It may take several minutes to blend if you don’t have a high powered industrial blender. 

~add water a little at a time, if it becomes too thick to blend 

~put into a tupperware bowl and refrigerate, it lasts at least 2 weeks, but it’s never hung in my fridge for longer than that!

Scrambled "Teggs" (Tofu)

This is so easy, even my husband can do it.  It's so cute, he even adds things like chopped onions, and whatever spices he is familiar with.  This can be dressed up all kinds of ways, but I'm just going to give you the basics, and let you be creative.  Think "breakfast burrito".... (peppers, onions, etc.)

Served on bread rounds as a sandwich with fresh baby spinach

Ingredients:

1 box of mori-nu silken tofu (firm or extra firm)

1 Tbs. Bragg's Liquid Aminos (or soy sauce)

1.5 Tbs. Chicken-like seasoning

**Extra options:

Chopped onions, mushrooms, bell pepper, hot peppers (saute in fryer before adding tofu), my cashew cheese (see recipe link below), Or 1/2 tsp. of smoked paprika (reminds me of bacon and eggs!)

Directions:

Drain your tofu box, and then squeeze your tofu out into an oiled frying pan

(you don't need a lot of oil, maybe none if using a non-stick pan)

If you still have big hunks of tofu, mash them a little with a fork, until they look like what's pictured

Turn heat to medium high 

Drizzle Bragg's over tofu

Sprinkle Chicken-like seasoning over tofu

Mix around with a wooden spatula, until most tofu is seasoned

Let it cook!

This definitely takes longer than real eggs to cook.  In a thin light-weight fryer, it takes about 7 minutes to brown.  Leave it alone, and let it brown on one side, checking every so often, and once it's browned a little, shovel it around with your spatula, letting other sides brown.  This only takes about 2 minutes.  You'll see that it becomes dryer, and starts looking like scrambled eggs.  I wash and cut fruit, while I'm letting it brown to save time.  *To make these tofu-eggs rock your world, add 2 Tbs. of my cashew cheese recipe!

**Put this on a tortilla wrap with spinach, avocado, vegan mayo, and cashew cheese, and brown the tortilla wrap in the fryer after its all wrapped up, watch your family try to chew and smile :D

Quick blueberry pancakes

I'm not going to lie to you, when I don't have time to mix up a great flour blend for pancakes, I resort to Aunt Jemima.  Thankfully she has a Whole Wheat pancake mix, and that's what I've used here.  There is a great gluten free pancake mix offered at walmart, unfortunately, I can't remember what brand it is.  This only takes about 10 minutes.  Hope you enjoy them as much as we did ♥

(GF) To make these gluten free, use a GF pancake mix.

Ingredients:

1 Cup Aunt Jemima Whole Wheat blend pancake mix

1 Cup Almond, soy, or rice milk

1 Tbs. Olive oil (or your favorite oil)

1 Tbs. Corn starch

1 handful of fresh or frozen blueberries (don't thaw them or they'll get mushy)

Directions:

In a medium sized mixing bowl mix your dry ingredients 

Then add your wet and mix thoroughly

You want your batter to be thick as opposed to runny

You can always add flour if you make it too runny

Add blueberries right before you start cooking, and mix quickly

don't mix too much, or your mix will turn blue

In a med to large frying pan, spray 3 spots

Turn your eye on medium high

Spoon 2 Tbs. of batter onto your oiled spots

You should now have 3 pancakes cooking

DO NOT PRESS THE PANCAKES with your spatula, RESIST

This makes them flat, you want them big and puffy

Watch them closely so they don't burn, it takes about 2 minutes on my stove

When they're golden, and won't fall apart, flip with the spatula, the other side only takes about 1 minute too cook

If your pancakes look dark, but you still see some doughy parts, turn your heat down, and let them cook slower.

*Serves nicely with fruit and or grits.  Top with pure maple syrup, agave nectar, or applesauce to lower the caloric value

Vegan Pizza!

Another go-to for those days when you just don't have the time, or will to come up with something amazing and new.  I'm so glad that I finally received verification from pillsbury that their crescent rolls and pizza crust are indeed vegan.  This pizza is nothing fancy, but boy is it a winner!  Daiyah cheese makes it unbeatable.  Change it up to your choice toppings, just make sure if you use spinach to put it under the marinara, so that it doesn't dry out.  This recipe makes 2 large rectangular pizzas.

(GF) Variation - To make your pizza gluten free, use a gluten free pizza crust mix such as Arrowhead mills.  Daiyah cheese is gluten free (Thank God!)

Some of my favorite ingredients!

Aahhhh..... 

Ingredients:

2 cans pillsbury pizza crust

1 jar Barilla (Tomato Basil is great!)

half of a zucchini chopped

half of a squash chopped

half cup of chopped mushrooms

half cup of chopped onion

1-2 cups Daiyah mozarrella cheese

half cup of chopped spinach

seitan chopped (meat alternatives are always optional)

Directions:

On 2 large rectangular OILED cookie sheets-

Roll out your pizza crusts

pull the edges to spread out the dough evenly

sprinkle dough with chopped spinach evenly

pour marinara (slowly) on top of the spinach, and spread even with the back of a spoon, make

sure to leave about a half inch with no marinara, so you can grab your pizza

sprinkle cheese evenly over marinara (however much you like)

sprinkle your veggie toppings and your veggie meats (if you so chose)

Bake for about 20 minutes on 350, or until your edges are golden

*Serve with a crisp salad!

Vegan Burger Crumbles

I like to make my own alternatives to meat when I have time.  I do still buy the occasional bag of boca burger, but this recipe gets the job done!  It freezes well for later use, and thaws quickly.  Great to use in casseroles, soups, spaghetti, or whatever you can dream up.

Voila, Burger Crumbles, after chunks were chopped in a vita-mix

Ingredients:

1(15oz)can blackbeans

1/4 C. Nutritional Yeast

6 Tbs. Beef like seasoning

2 tsp. onion powder

1/4 tsp. Hickory (liquid) smoke

2 tsp. garlic powder

1 tsp. paprika

1 Tbs. Bragg’s liquid aminos

2 Tbs. Soy sauce

1/4 C. olive oil

water to equal 4 cups of

liquid total (about 2.5 C.)

3 1/4 C. Gluten flour

Directions:

~mix all ingredients, except the flour in a blender, blend until smooth and creamy

~mix liquid into flour and fold and knead for about 5 minutes (or place all ingredients in a bread maker and let it mix and knead for you!)

Gluten should hold together and not stick to your hands, you may have to add a little flour if it’s too wet, or add water, if it’s to dry

~shape into a log and roll like a tootsie roll in parchment paper twisting the ends

~roll again in foil and twist the ends

~steam for 1 hour then bake on 350〫for 1 hour

~unroll and let cool completely

~cut into deli slices (for sandwiches), cut into large portions (to serve with gravy), or cut into chunks and process into crumbles (for burger crumbles or BBQ)! Freezes well.

Southern Herbal

There aren't many women from the south that don't enjoy a good cup of sweet tea.  I personally love sweet tea, but I'm not so crazy about all of the processing, and toxins that come with the regular black tea we enjoy so much.  Not to mention caffeine will wreck your nervous system.  My friend Debra introduced me to this herbal mix that is refreshing and healthy, and resembles the taste of the old southern favorite.  Celestial Tea brand is great, and it's sold in most grocery stores.  Slice a lemon and take this to the porch for some good southern sittin' and sippin' ;)

Ingredients:

5 bags of Tangerine Orange Zinger Tea Or Peach tea

2 bags of Chamomile Tea

1 bag of Peppermint Tea

1/4 - 1/2 Cup of unrefined sugar 

water

Directions:

~bring 2 cups of water to a boil, and remove from heat

~add tea bags and let steep for 10 minutes

~pour into a 2 quart pitcher, add sugar and stir until dissolved

~add water to equal 2 quarts (I add ice and water to cool, if serving immediately)

~refrigerate

Vegan Turkey Loaf

Even as a Vegan, sometimes you miss having that holiday turkey or ham (if you weren't raised vegan). And sometimes you get fed up with buying those expensive "meat-free" sandwich slices.  I wanted something without Carrageenan and preservatives, etc.  So I began a quest to find the perfect "Meat".  I searched vegan blogs, and recipe books, and finally settled on a culmination of my favorites.  Here is a Turkey Roll, good for fillets, sandwiches, or processed and used as BBQ!  Hope you enjoy.  Keep in mind gluten is very tricky, it may take a few times before you get it just right, because the consistency varies according to the flour.

So sorry, there is no gluten free version of this roll :(

Cutting thin slices takes much patience Daniel-son.  Consider using an electric carving knife.

Ingredients:

 3/4 C. Cashews

 1/4 C. Nutritional Yeast flakes

 2 Tbs. Chicken like seasoning

 1 tsp. onion powder

 1 tsp. Hickory (liquid) smoke

 1 tsp. salt

 1.5 C. water

 2 Tbs. Whole wheat flour

 2 C. Gluten flour

Directions for either loaf you chose:

~mix all ingredients, except the flour in a blender, blend until smooth and creamy

~mix liquid into flour and fold and knead for about 5 minutes (or place all ingredients in a bread maker and let it mix and knead for you!)

Gluten should hold together and not stick to your hands, you may have to add a little flour if it’s too wet, or add water, if it’s to dry

~shape into a log and roll like a tootsie roll in parchment paper twisting the ends

~roll again in foil and twist the ends

~steam for 1 hour then bake on 350〫for 1 hour

~unroll and let cool completely

~cut into deli slices (for sandwiches), cut into large portions (to serve with gravy), or cut into chunks and process into crumbles (for burger crumbles or BBQ)! Freezes well.

These recipes are so diverse, the uses are endless!  

Hay Stacks

I started thinking about what to make for lunch today at 11 am.  That gave me one hour to come up with a plan, and complete it.  Thankfully there's a couple of Go-to's for such an occasion.  This one is a mexican styled meal that is an Adventist favorite.  It's great because you really only have to "make" one thing, and you don't have to make that, if you keep it on hand, like I do.  You can also change this up anyway you like.  This is the basic recipe.

(GF) To make this dish gluten free, use gluten free corn-chips!

The Basic ingredients

The finished product!

Ingredients:

Tortilla Chips

1 can of pinto beans (drained)

1 can of black beans (drained)

1 can of kernel corn (drained)(optional)

2 handfuls of fresh baby spinach or salad mix chopped

1/2 onion diced

1 Cup of salsa (I use Herdez, because it doesn't have vinegar, a stomach irritant)

1 Cup of Cashew cheese (recipe listed below)

Additional Options:

Vegan Sour Cream

diced tomatoes

diced avocado ♥

olives

veggie burger crumbles

1 Tbs. cumin

1 Tbs. mexican chili powder

1 Tbs. chives

1 Tbs. shredded Vegan cheddar 

Cashew Cheese Recipe:  (This stuff Rocks!)

2 C. cashews (raw or roasted)

1.5 C. water

6 Tbs. nutritional yeast flakes

1 jar pimientos (4 oz/half cup)

1 Tbs. flaxseeds (optional)

3 tsp. salt

2 tsp. dill weed

4 tsp. onion powder

0.5 tsp. garlic powder

4 Tbs. lemon juice

*Blend on high until smooth and creamy (takes a few minutes)

~In a medium sized pot, heat your beans, corn, and salsa (plus any additional seasonings or veggie burger)

Don't boil it, you just want to get your beans hot

~While that's heating, chop your vegetables up

~Put a handful of tortilla chips on your plate, and top them with your veggies, bean mixture, and then a nice big 

dollop of cashew cheese right on top.

"Sausage" Patties

I'm not exactly sure why, but kids L♥VE these little "sausage patties".  No one wants to leave an empty place on their plate when they cut out that ole' greasy pork.  This helps fill that spot with something healthy.  This recipe is large enough to make them in bulk, and freeze them for later.  They are excellent to eat as shown, or on a biscuit with mustard. "Mmhmm"(in my Billy Bob Thorton/ Slingblade voice).  Of Course they're not just like the real deal, but satisfying non-the less :)

(GF) To make these gluten free, use a gluten free oat, such as Bob's red mill GF oats.

Ingredients:

5 C. water

5 Tbs nutritional yeast flakes

10 Tbs Bragg’s liquid Aminos 

(or soy sauce, if you have no Bragg’s)

2.5 tsp sage

1 tsp fennel

2.5 tsp onion powder

1 tsp garlic powder

1 tsp italian seasoning

5 tsp honey

3 Tbs oil

3 jolts liquid smoke

4 C. quick oats

1 C. of nuts or seeds*

(I use 1/5 c chopped pecans

1/5 c sunflower seeds)

Directions:

This recipe is enough to make about 20 “sausage patties”, divide by 5 to make one breakfast serving.

~put water in a large pot, and bring to a boil as you add all of your seasonings

~add quick oats and nuts last, and stir on medium heat

~when all of the liquid is absorbed, remove from heat and let cool about 15 minutes

~when semi-cool, dump onto an oiled cookie sheet

~spread evenly with the back of a spoon (you can also put a piece of parchment paper over it, and gently press with hands to spread evenly and flatten)

~bake on 400° for 30 minutes

~cool for about 30 minutes

~take the cap of a mason jar, or use a biscuit/round cookie cutter to cut sausage patty shapes all over

~serve

~put leftovers in stacks of 3 to 4 “sausage patties” in a large ziplock bag, and freeze for later (reheat on 350° for around 20 min.)

• If you have no nuts on hand, you can just use an additional cup of quick oats.
• Bragg’s liquid aminos really gives these a sultry taste.  Soy sauce is acceptable though.
• Sage and Fennel are what give the patties a sausage-like taste, so you don’t want to skip those seasonings.

* Freeze oddly shaped leftovers to use later for breakfast burritos, or “sausage gravy”.

APple SnAckS

"I want my child to eat healthy snacks, but I don't know what to give them.  They won't eat fruits and vegetables"... I get this all the time.  The truth is that children will eat what they are trained to like.  Sounds harsh, but it's true.  But, if you've not done so well with that, and are ready to make a change, these little snacks are perfect because they allow your child to have fun while they're snacking.  My suggestion is to cut the apples for them, and then let them sit at the table and decorate them.  Kids love to sprinkle stuff.  Switch up the ingredients to whatever you like.  Sprinkle any sort of nut, or shredded fruit, even crunch up cereal for use.  This is easy, cheap, fun, and most importantly.... healthy!  Give it a shot.

1 Apple

1 tsp. peanut butter/almond butter

1 pinch of quick oats

1 pinch of coconut shreds

1 pinch of chopped pecan

6 carob chips

1 hungry kid

Cut the apple horizontally into quarter inch slices

Spread nut butter on

Sprinkle your choice of toppings

Eat up!

Flour free Waffles :)

These have to be the healthiest waffles in the world.  I snatched this little gem of a recipe from the book "Seven Secrets", which is a great vegan recipe book that teaches you how to reverse diabetes and cardiovascular disease.  Use applesauce, or a blended mixture of applesauce and strawberries as a topping if you're trying to reduce your blood sugar levels, or caloric intake.   Hope you enjoy these as much as I do.

(GF) To make these waffles gluten free, use a gluten free oat instead of regular quick oats.  I didn't know that existed, but apparently it does!  Bob's Red Mill is one brand that offers them.

Ingredients:

1 C. quick oats

1/4 C. millet or cornmeal

1/4 C. cashews

1/4 C. flaxseeds

2 Tbs. cornstarch

1 Tbs. raisins

1/2 tsp. salt

2 C. water

Directions:

~turn on your waffle iron to get it hot

~put all in a blender and blend smooth

~add a little water, if it becomes too thick to blend

~pour into waffle iron (spray with non-stick spray if it’s an old beat up iron, the newer teflon irons, don’t require spray)

~when the steam stops rising, that is a good indication that they’re ready, and won’t stick to the iron, this could take anywhere between 4 and 12 minutes, depending on how hot your iron gets.

*Top with a vegan butter alternative, such as Smart balance light, and pure maple syrup or agave nectar.