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.

Chicken not-pie

Oooh I remember those sundays when my mom would throw a few chicken pot pies in the oven, and put on a good disney movie, and we'd all pile up in one bed and well..... just eat!  It seems like every good memory has a food involved.  I suppose that's why we're all so familiar with the term "comfort food".  This is definitely a comfort food for me.  I'm so happy to offer my children a vegan version with all of the creamy richness, and awesome cuddling to go with it!  This is no robust or eccentric casserole, it's a basic creamy pot pie, minus the chicken, that can be tweaked how you like.  The trick to the perfect pot pie is to get the salt balance right.  This recipe makes two casseroles.  One for now, and one to freeze.  I'm all about time management.  If you only want one, divide each ingredient in half and keep in mind you'll only need one pot/dish to complete.  Get ready to cuddle.   ♨ = ♥

(GF) Gluten Free Variation:  To make this dish gluten free, you can easily leave off the pizza dough, and bake for 45 minutes to set.  Or you can find gluten free pizza dough mix at your grocer or health food store (such as Arrowhead Mills) follow the directions, and simply place your dough on top, instead of the canned dough.  Also, make sure your meat substitute is gluten free, like "Butler's soy curls", or leave it out.

Ingredients:

8 cups of the vegetables of your choice, potatoes and carrots are important for this nostalgic dish (use 2 bags of Vegetable soup/stew mix found in the freezer aisle, if you don’t have time to chop veggies)

(cubed potatoes, carrots, diced onion, peas, corn...etc. Be creative!)

2 cups of Rice

2 tsp. salt

2 Tbs. olive oil (or coconut)

2 “pizza crusts” (they come in canisters, I use Pillsbury “thin” crust)

1/5 Cup of  shredded “Daiyah” Vegan Chedder cheese (OPTIONAL)

1 Cup of meat substitute (Morning star chickn strips cubed, TVP, soy curls, I use whatever I have on hand)(OPTIONAL)

1/4 stick Vegan Margarine (such as “Earth Balance”)(OPTIONAL, just makes it creamier)

4 Cups of “Cream sauce”

To Make Cream sauce blend the following on high for 2 minutes until smooth (rub between thumb and finger to test grity-ness) Blend with just 2 cups of water to start with, then add 2 after a minute (helps smooth faster)

1 Cup of cashews (raw or roasted)

2 Tbs. Chicken-like seasoning ( I use “Country Life”, but you can purchase any type at a health-food store, or there are recipes to make your own all over the internet)

1 tsp. salt (or more to taste)

1.5 tsp. garlic powder

4 tsp. onion powder

2 Tbs. cornstarch (thickens the cream)

3.5 Cups (total) water (Your liquid in the blender should equal 4 Cups after blending

Directions:

~Get out two large pots.  Boil your vegetables and alternative meat with 1 Tbs. salt in one pot.  Boil your rice with 2 Tbs. olive oil and 1 Tbs. salt in the other.

~Once both are soft,(about 25 minutes) drain excess water off, and combine all in one of the pots

~If you choose to use the optional “Daiyah cheese” and the margarine, mix in now along with your blended Cream Sauce until thoroughly mixed, and margarine is melted

~Spray two large casserole dishes with oil (I use a misto-sprayer with organic olive oil)(don't forget to use a freezable/disposable dish for the one you're going to freeze)

~Taste your mixture to see if you need more salt (add by half tsp.s if it’s too bland)[THIS WILL MAKE OR BREAK the dish!]

~Pour half the mixture into one dish, and half into the other dish

~Bake both for 20 minutes on 350 degrees to set the mixture

~Remove from oven and roll out your “pizza crust” over the top of each casserole (CAREFUL it’s hot!)

~ Cut a few slits in dough with a knife, and finish baking according to the pizza crust directions (usually 13 minutes on 425 degrees)

~Remove from oven when crust is tan and crispy! Serve warm and gooey, or freeze for later. (reheat after thawed on 350, covered for 20 minutes)

Sicilian Lasagna

There's nothing more inviting than the smell of a lasagna baking in the oven.  This is a wonderful dish to treat your guest to, serve at church potluck, or be greedy and keep all to yourself :) You can change the amounts of each vegetable to your own liking.  I never measure, so I'm sure it's quite different each time, yet, the combination of these vegetables always turns out a magnificent product!
I always serve my lasagna with a nice crispy salad, a baked potato, some sort of bean, and garlic bread... but that's because my husband is like a garbage disposal when he's in "beast mode" from the gym.  It's serves up nicely right by itself.

(GF) Gluten Free Variation:  Use "Tinkyada" Gluten free lasagna noodles instead of the regular.  They are outstanding.  Also, replace the quick oats in the vegan mozzarella with cooked rice, grits, or millet.  "Daiyah" is made from tapioca starch and is gluten free.

Lasagna right before it's baked

First Layer (Spinach, Mushrooms, Veggie Burger, onions, sauce)

Second layer (Vegan mozzarella first)

Second layer (Squash and Zucchini on top of Moz.)

Top Layer with optional Daiyah cheese (before adding Marinara, and Sun dried tomatoes)

                     

• Ingredients:
  
  
  

  Sicilian lasagna noodles (very thin/ and you don't have to pre-boil them) or "oven Ready" lasagna
  2 handfuls of Baby spinach
  1/5 of a zucchini (sliced)
  1/5 of a squash (sliced)
  1 small box of baby portabellas sliced

  
  

  1 Cup of veggie burger crumbles
  1/2 of a large purple onion (diced)
  1 recipe "vegan mozzarella sauce" Or a cup of your favorite vegan moz. Cheese
  2 jars of "Barilla" marinara (I like the herb and basil kind)
  1/2 Cup of "California" Sun dried tomatoes

  
  

  
  First, you're going to make the vegan mozzarella,  so it can be thickening on the stove. The Recipe is listed below the directions.
  
  Directions:
  
  
  

  ~In a large casserole dish, spread about 3 Tbs of marinara, so that your noodles don't stick and burn.
  Then you layer the following:
  ~1st layer of noodles (cover the bottom of the dish)
  one layer of spinach (about 2 handfuls/however much you like)
  one layer of sliced mushrooms
  sprinkle veggie burger over mushrooms
  sprinkle diced onion
  drizzle about a half cup of marinara over all, and spread even with the back of a spoon
  ~2nd layer of noodles
  Spread all moz. cheese evenly across noodles
  layer sliced zucchini and squash (overlapping is okay)
  ~3rd layer of noodles
  Sprinkle a little shredded mozzarella (or daiyah [vegan] cheese on top (optional, because you already have one thick layer of cheese)

  
  

  Pour marinara over, about a 1/4 inch thick, and spread evenly with the back of a spoon
  ~Take half cup of sun dried tomatoes and spread them out evenly on top of marinara
  ~Bake 1 hour covered, then 30 minutes uncovered on 350 degrees. Enjoy!
  
  Vegan Mozzarella:
  2 Tbs. Tahini Butter (peanut butter aisle)
  1/4 Cup Nutritional Yeast flakes (healthfood store)
  3 Tbs. Quick oats
  2 Tbs. Lemon Juice
  1 tsp. garlic powder
  1.5 tsp. onion powder
  1.5 tsp. salt
  1 Tbs. Cornstarch
  1 Cup of water
  
  Blend smooth, and thicken on low heat. stir every few minutes, and use immediately or freeze for later.  After it is frozen, it can easily be shredded with a grater, if you need it for pizza, or other recipes.  You don't have to do that for this.  Use all of it for this lasagna.
  
  

GET YOU GOING purple shake

This fancy little shake is packed with anti-oxidants, potassium, amino acids, protein, calcium and vitamins.  It's perfect for repairing and rebuilding after a hard work out, after a hard day, as a breakfast energy booster, or as a filler when you're starving.

Ingredients:
1 Banana
2 handfuls of frozen blueberries
1 Strawberry
2 Heaping Tbs. of Natural Peanut Butter (I use my home made peanut butter, or Jiff Natural)
1 Tbs. Coconut oil (or 2 tsp. coconut shreds)
1 ripe pineapple spear (2 pineapple rings), 
OR 3Tbs. Agave nectar (adjust to your caloric needs)
1 (8 oz) class of ice cubes
1 cup of Almond Milk (adjust to your texture liking)
1 Tbs. of raw wheat grass powder (optional, for energy)

Directions:
Blend to milk-shake consistency
** Garnished with raspberries