Seven Layer Dip

I was given this recipe but have not made it because I am trying to lose weight.
It sure sounds good. It would be a great recipe to take to your New Year's Party.
If you make it let me know how you rate this recipe.

Yield about 8 servings.
Ingredients:

• **15 oz can refried beans


• 1/4 cup water


• 1 Tablespoon olive oil- I would not use


• 1 teaspoon chili powder


• 1/4 teaspoon ground cumin


• salt to taste-I would not use


• 1 cup of vegan chedder and pepper jack cheese can mix the two


• 1 Jalapeno pepper-seeds and membranes removed-finely chopped


• 1 Avocado, finely chopped-or 1 cup guacamole


• 1 Tomato-seeds and juice removed and finely chopped


• 1 cup low sodium sour cream


• 1 small can black olives sliced.

1. Directions:
   Heat the refried beans in a medium saucepan. Add water to get a creamy consistency. Add oil (I would omit this) and all of the seasonings.When the beans are hot and bubbly, spread over the bottom of a serving dish.


2. Immediately spread the cheese over the beans.


3. Layer the rest of the ingredients in order given.


4. Serve immediately with low sodium chips or veggies.


5. Note:
   **If you go on my blog, I have a recipe on for low sodium refried beans. Go to Search on the right hand side of the blog and type in Refried Beans and the recipe will come up on the left hand side. I posted a recipe back sometime in July that is really good. Plus easy to make.

Happy New Year

Where has this year gone! It is hard to believe that we are celebrating another year.
Just want to wish a wonderful New Year to all my blogger friends.

I pray for lots of success for you on the CHIP Program this coming year. I had a hard time over the holidays with food choices. Was just very difficult with so much going on. I have a party tomorrow afternoon and another tomorrow evening. My goal is to get back on the program 100% on Sunday or Monday at the latest. I probably will go on the jump start. If you are struggling come do it with me. Remember it does work. You don't have to do the 7 days, just 4 will do it, and then make good choices after that.

I have been staying away from bread, pasta's, anything with oils, Earth Balance and dessert's.
I am proud to tell you that I weigh 20 lbs less than when I left the CHIP class in November.
I hope to lose another 25 lbs by the time my foot surgery takes place. It will make everything, including healing go so much faster. I know I can lose the next 25 lbs if I stay away from the above and eat more greens and beans.

The first of the year is a great time to make new changes. Let's do it together. OK.
I care so much about your success. I will encourage you and cheer you on. We can do it, and we will get to our goal!!! But we can't do it alone. We truly need one another.

Please email me at my Theda Care email verna.vannuland@thedacare.org or at my personnel email which is verna.v@att.net if you are struggling. I am here for you!!!!

Remember there is not such a thing as failure as long as you get back up and get back on track. There is not such a thing as a perfect person out there. You are not alone we all go through difficult times, especially me. But I will not quit!!!

Let's just do it!!!!

Merry Christmas

To everyone out there that reads my blog, I would like to wish you a Very Merry Christmas with your family and loved ones. May you build lots of wonderful memories.

It truly is the season to remember the Christ Child and why He came to earth. He truly is the Saviour of the world. If it would not be for the Lord in my life I cannot imagine where I would be. I believe He used the CHIP Program to save my life. With out that I would not be here. That is why I have such a passion to help others turn their lives around.

As you know the holidays can be a very difficult time with food choices. But it still is our choice if we want to eat healthy.
I am here if you are struggling and need a friend. If you stumble it is OK. Remember that does not make you a failure. Just get back on track as soon s possible. You are special no matter what your choices are this holiday and always. The CHIP Program truly works.

Have a wonderful Christmas.
I care very much.

Stay safe on the roads.

Buddha's Jewels

Karry, brought this recipe to out graduation potluck. They were devoured almost immediately.
She got the recipe from Moosewood Restaurant.
Joan Alder is a longtime Moosewood member. In her continuing quest for the new an exotic menu feature.Joan discovered this delicious, healthful dish. Golden tofu dumplings filled with crunchy bits of vegetables and topped with a shimmering, pungent sauce.
As an appetizer this recipe will serve 8-10 people.
Ingredients for Dumplings:

• 3 cakes of tofu pressed, drained and mashed


• 2 Tablespoons peanut butter-drain off any oil


• 3 Tablespoons Tamari soy sauce-watch sodium content on this.


• 8 scallions, chopped


• 1 green pepper, diced


• 1 i/2 cup chopped mushrooms-6 ounces


• 1/4 cup chopped parsley


• 1/2 cup diced water chestnuts

1. Directions:


2. In a large bowl, mix together all the ingredients for the tofu dumplings.
   Shape into approximately 2 dozen 2 " balls and place on an sprayed baking sheet.


3. Bake at 375 degrees for 45 minutes, or until golden brown and firm.

Ingredients for Sauce:

• 1 1/2 cups pineapple/orange or apple juice


• 1/4 cup maple syrup


• 1/3 to 1/2 cup cider vinegar


• 1/4 cup tamari soy sauce


• 1 garlic clove, minced


• 2 Tablespoons cornstarch dissolved in cold water

Directions for the sauce:

1. Combine all the ingredients except the cornstarch in a stainless steel or enameled saucepan.


2. Bring to a boil. Stir in the dissolved cornstarch and simmer stirring constantly until the sauce is clear and thickened.


3. Pour the sauce over the dumplings and serve immediately.


4. Serve Buddha's delight with brown or wild rice and vegetables .

Enjoy. The class sure loved them. I am still on my close to raw diet to lost weight before my surgery's so I did not have any. Sure sounds good!!!

Lentil Roast

My friend Jean L gave me this recipe to share with you. Her and her husband loved the roast. Jean got the recipe from the "cooking videos" tab.
Ingredients:
1 1/2 cooked lentils

• 1 cup soy/rice milk


• 1/4 cup EVOO


• 1/2 cup chopped onion


• 1/2 cup chopped celery-Jean's addition


• 1/2 cup pecan meal-do in the blender


• 1 teaspoon garlic powder1 1/2 cups cornflakes-Jean use Erewhon from Festival Foods, organic


• 1 teaspoon salt-optional


• 1 Tablespoon ground Flax Seed if needed to thicken.


• Directions:


• Place lentils in a medium bowl. Add all the rest of the ingredients, stirring after each addition.


• Put into a sprayed 8" by 8" casserole.


• Bake 350 degrees for 45 minutes.

1. Top with Gravy or ketchup. Excellent with potatoes, salad and another vegetable.Jean says this recipe is so easy to make.
   
   Jean's Gravy Recipe:
   


2. In a pan saute diced onions,celery, garlic and mushrooms



3. Add about 2 cups vegetable broth..



4. Put into a blender and add1-2 Tablespoons Nutritional Yeast



5. 1-2 Tablespoons ground cashews



6. 2 Tablespoons cornstarch



7. Season with Mrs. Dash. Put back into the pan to thicken.

This recipe is easily modified to your taste.
Jean keeps this in the refrigerate to use whenever needed.

Thank you Jean. It sounds really yummy. Soon as I get to my goal, I will be making this.

Christmas Morning Wife Saver

Renee brought this to our potluck. I do not have a picture of it. She got the recipe from VegWeb.com
Thanks Renee.
This recipe sounds absolutely fabulous. I would enjoy it way too much if I was making it.
Give it a try and enjoy it lots.

Ingredients:
8 slices whole wheat bread, crust removed

8 slices vegan cheese

1/2 cup fresh mushrooms, sliced

• 1 cup fresh spinach


• 3 egg replacers


• 1/4 cup onion, minced


• 1/4 cup green pepper, chopped


• Freshly ground pepper to taste


• 1 1/2 cups plain non-dairy milk


• 1/2 cup Earth Balance


• Crushed cornflakes

1. Directions:
   Spray a glass baking dish that is large enough to lay out 4 slices of bread.


2. Place 4 slices of bread in the pan.


3. Cover the bottom layer of bread with the cheese, mushrooms and spinach.


4. Cover with the other 4 slices of bread.


5. Prepare egg replacer according to the box. Mix in green peppers, onion, black pepper and milk replacer.


6. Pour over the casserole.


7. Cover and allow to sit over night in the frig. When ready to bake, preheat oven to 350 degrees.


8. Remove casserole from frig.


9. Pour melted Earth Balance over the top. Cover with crushed cornflakes.


10. Bake in oven uncovered 1 hour


11. Remove from oven and let sit for 10-15 minutes before serving.

Peanut Butter Crispy Rice Treats

From ALicia Silverstone

Recipe can be found at http://wwwnutritionmd.org

Jean Langenhuizen modified the recipe to make it more CHIP approved.

She brought this hugh stach of the treats. I noticed people were going back for seconds, as so many really enjoyed them. Thanks Jean for your generous contribution.

Ingredients:

• 3/4 cup to 1 cup brown rice syrup


• Jean eliminated the salt and added 1 teaspoon vanilla extract-no imitation please


• 3/4 cup peanut butter with oil drained off.


• 1 box brown rice crispy cereal-Jean used Erewhon Organic Crispy Brown Rice, Gluten Free, no salt added. She found this at Festival Foods.


• 1/2 cup grain-sweetened chocolate chips. Jean melted cocoa chips and drizzled on top.


• For Christmas you can add cran-raisins, also raw pumpkin seeds.

Directions:

1. Heat rice syrup with vanilla in a saucepan over low heat.


2. When rice syrup liquefies, add peanut butter and stir until well combined and heated through.


3. Pour entire box of cereal into a large bowl.
   Pour rice syrup mixture over the top. Use your hands or a spatula to incorporate everything together.


4. Add chocolate chips or whatever else you are adding.


5. Press down into a 8by 8" or 9" by 13" baking dish.


6. Wet your hands to press down.


7. Let cool 1 hour before cutting into squares.

Enjoy!

Christmas Salad

This is so quick and easy, and absolutely delicious, especially if you like raspberries. I am trying to lose weight so I did not have any dressing on this salad and it still was very enjoyable.
It is also very pretty.

Ingredients:

• Spinach-fresh, washed and dried on paper toweling.


• Raspberries-fresh, washed and dried.


• Dried cranberries


• Handful of flaxseecd-ground


• Walnuts, chopped

Directions:
In a large bowl , Mix all ingredients together except nuts.

1. Put in individual bowls.


2. Top with Girard's Raspberry Dressing-This has 65 milligrams of sodium-very low


3. Sprinkle with nuts.

Enjoy!!

Sacrumptious Stuffed Pumpkin

Another dish that was at the potluck. I wish I knew who brought it, so I could give them credit for it, but many people commented on how good it was. Doesn't it look just so yummy!!! It is quite a bit of work but well worth it.

Ingredients:

• 1 medium size pumpkin-6-8 lbs, about 14" across



• 2 1/2 Tablespoons Earth Balance



• 1 medium to large onion, chopped



• 2-3 stalks celery, chopped



• 1 cup brown and/or wild rice mixed, uncooked



• 1/4 cup red wine-If you can't drink it don't use it.



• 2 1/2-3 cups vegetable broth



• 1/8-1/4 teaspoon saffron



• 1 medium eggplant, approximately 1/2 lb.
  6 scallions, chopped



• 2 plus clove garlic, minced



• soy sauce-I would use worshershire sauce, low sodium



• 3-4 fresh carrots, peeled and thickly sliced(1/4 in)



• 1 1/3 cup cooked black beans



• 1 cup corn, cooked



• 1/2 cup slivered almonds



• 1/3 cup roasted sunflower seeds.



• salt (optional) and pepper to taste

Additions in this recipe may be really good, such as,
Mushrooms- chopped, apple-chopped, raisins or cranberries.

Direction:

1. Preheat oven to 450 degrees.



2. Cut a 7" circle out of the top of the pumpkin.Carefully scrape out all of the seeds and stringy pulp. Sprinkle the inside with worchershire sauce., salt (optional) and pepper. Go easy on the salt. Set aside.



3. In a large skillet over medium heat melt the Earth Balance. Saute onion, celery until transparent.



4. Add the rice and stir until coated with the Earth Balance.



5. Stir in the wine, 2 1/2 cups of the broth, pepper and saffron. Stir well.



6. Cover the skillet, lower heat, cook for 20 minutes until the rice is tender and the both is absorbed. Add the remainder of the broth if needed.



7. While the rice is cooking wash the eggplant and slice. (do not peel). sprinkle both sides with salt and allow to "sweat" in a colander 20-30minutes. Rinse,drain, plot dry and cube the eggplant slices.



8. In a sprayed pan saute onions, garlic (and drained canned sliced mushrooms if using) for a few minutes. Add eggplant, and continue sauteing for 5 minutes, Add carrots and continue cooking 5 minutes, stirring constantly.



9. Combine the rice,nuts, seeds, eggplant, carrots, beans and corn,



10. Toss lightly, add seasonings to taste.



11. Stuff mixture back into pumpkin. Replace the lid of the pumpkin.



12. Put the pumpkin in a shallow baking dish. Bake about 1 hour or until soft to the touch, and beginning to blister,



13. Serve hot, scooping out generous servings of pumpkin with the filling.

Serves 6-8

If I were making this I would go very easy on the salt and worchershire sauce, an add some of my Braggs Organic Sprinkles. 24 Herbs & Spice Seasoning, if needed at the end before stuffing pumpkin. Comments are Verna's

This will make quite a statment on your table!!!

.

Roasted Brussels Sprouts and Grapes with Walnuts

This was brought to the potluck last week. I did not try it.. I was told it was really good. Have you ever roasted grapes before? They end up being very sweet,aand of course all veggies become sweet with roasting.
Ingredients:

• 24 oz. brussel sprouts-about 8 cups, halved or quarted if large



• 24 oz red grapes-about 4 cups



• 2 Tabelspoon EVOO



• 4 Tabelspoon fresh thyme



• coarse salt-optional



• Freshly ground black pepper



• 1/2 cup plus walnuts, toasted and coarsely chopped

Directions

1. Heat oven to 450 degrees. In a large bowl, toss brussel sprouts, grapes with oil. Put on two rimmed baking sheets.



2. Season with thme, pepper an salt if using.



3. Roast until carmelized and tender about 20 minutes.



4. Drizzle each tray with 1 teaspoon vinegar and scrape up any carmelized bits wth a wooden spoon.



5. Toss in toasted walnuts.

Comments from Verna's Kitchen:

1. I would not use any salt.



2. Also I would probably cut back on EVOO.



3. If I were doing this I would use a balsamic vinegar in place on the white vinegar.

Tomato Florentine Soup

This was brought to the potluck on Wednesday evening. Many mentioned how good it was.

I did not have any as I am trying to eat mostly vegetables and fruit.

Ingredients:

• 1 medium onion-chopped


• 2 clove garlic-minced


• 1 Tablespoon olive oil


• 2 1-lb. cans tomato sauce-low sodium


• 1 16 oz can diced tomato's


• 1 bay leaf


• 2/3-1cup plain soy creamer or 1/2 cup raw cashews blended in 1 cup water


• 1 Tablespoon sucanat


• 1 teaspoon oregano


• 1 teaspoon basil


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 2 cups washed and chopped spinach

Directions:

1. Saute onion and garlic in a sprayed kettle.


2. Add tomatoes, tomato sauce, bay leaf, and seasonings.


3. Simmer 1/2 hour, and add spinach and soy creamer.


4. Simmer another 5 minutes.


5. Serves 6

Verna's notes:

1. I would not use the oil. Instead I would put in a sprayed kettle.


2. In stead of sucanat I would use stevia or agave nectar.


3. I would use my immersion blender at the end to make it nice and creamy.

Enjoy!!!

December Alumni Potluck

What a great group of people we had for the potluck. 43 were in attendance with me.

The food was fabulous, what a treat when you don't have to make it yourself.

Gordon Cole from the Olive Cellar was out guest speaker. Everyone seemed to enjoy what he had to say. the Olive Cellar is a great place to get a Christmas Gift for that person in your life that you don't know what to get them.

Many of you were not able to make it because of previous plans. Know that you were greatly missed. Hopefully next month we will see you at our Alumni Get Together to see the DVD Forks over Knives at the Appleton Public Library.

If you were at the potluck and your picture is not on my blog, please forgive me. Gordon Cole and a few did not turn out. I will get you twice next month.

Have a great day.

Tomato Basil Soup

I need reconstructive surgery on my feet. I decided to help the recovery time from surgery by eating as healthy as I possibly can. Oh yes the CHIP Program is healthy, but I was pushing the bread way to much, to many yummy foods that I need to cut back on. (like desserts) I need to get back on the fresh greens, and fresh fruit etc. as I know losing weight will help the recovery time.

If I where making this before my new resolution I probably would have put some soy creamer in this recipe at the last few minutes to make it more creamy

It actually was very good this way. This is a combination of several recipes, with some stuff left out.

Ingredients:

• 2 cups chicken broth-low sodium



• 2-3 oz. of tomato paste-low sodium-go easy



• 3 cups fresh tomatoes-chopped, unpeeled



• Fresh basil rolled and cut in ribbons



• 1-2 clove garlic, crushed and minced



• 3 Tablespoon onion chopped



• 2 stalks celery=chopped



• 1 teaspoon garlic powder



• 1/4 teaspoon dried oregano



• 1/4 teaspoon dried sweet basil



• pinch of marjoram



• 2 bay leaves



• 1 teaspoon or so of Agave Nectar



• Black pepper to taste

Directions:

1. Saute onions, garlic, celery in a lightly sprayed pan.



2. Pour all ingredients except fresh basil in a food processor and blend.



3. Bring to boil, reduce heat and simmer 25-30 minutes.

Remove bay leaves and blend with an immersion blender.

Serve hot with fresh basil on top.

Enjoy!!!!

Santa Claus with Mrs Santa

On the float at the parade.

Of course Mrs. Santa is me. Santa Claus is Tom Langenhuzen.., Jeans husband. Doesn't he look great!!!!

What a fun night! We were in the parade out at Freedom,

. It rained all day long. The rain stopped about an hour before the parade and didn't start raining until we were on the way home. Thank God for that, as I did not want to get wet and sick.

It sure was a great time. Many people had their little babies at the parade. We couldn't have asked for a nicer evening.

Thanks Tom and Jean for a great time.

Pumpkin Pie

I don't have a picture as it was all eaten up for Thanksgiving. This is made with tofu. I found it to be really good, but it needs to be refrigerated over night before eating.
I tried several recipes and I didn't like so ended up doing the way I thought would work.
Ingredients:

• 15 oz fresh pumpkin-cooked


• 3/4 brown sugar-I used turbinado


• 1 12 oz package extra firm silken tofu.


• 1 can evaporated milk


• 1 1/2 teaspoon cinnamon


• 1/4 teaspoon cloves


• 1/2 teaspoon nutmeg


• 1/2 teaspoon ginger


• 1/2 teaspoon salt


• Vegan whipped cream-optional

Directions:

1. Heat oven to 425 degrees.


2. Blend the pumpkin and brown sugar in a blender or food processor.


3. Add tofu and evaporated milk.


4. Add the salt and all seasonings, continue blending until very creamy..


5. Pour into a glass pie plate with a pie crust. I used Pillsbury Pie Crust as I was in a hurry.


6. Bake 425 degrees for about 15 minutes.


7. Turn heat down to 375 degrees and continue baking about 60 minutes or until the filling sets.


8. Chill overnight in the refrigerator.


9. Serve with vegan whipped cream.

Happy Thanksgiving

To all my blogger friends, I would like to wish you a very special, day with your family and friends.

A very Blessed and Happy Thanksgiving to everyone.

Don't eat to much of that turkey stuffing today!!!! I am spending the day with my son and his family and they are not doing the turkey meal. which is great for me, as I enjoy the stuffing way too much!!!!
There was a request from one of my grandchildren for me to bring my pumpkin pie. That is the naughty pie they want with real whipping cream. Well I am doing that plus a tofu pumpkin pie for me and who so ever. Have to work on eating healthy today.

Happy Thanksgiving!!!

Double Layer Pumpkin Cheesecake

I found this recipe on Vegan Dad's website. It is really good. I tweaked it a little.

I made a graham cracker crust and partially baked it for 5-7 minutes.

Ingredients:

8 oz. low sodium, low fat cream cheese-or Tofutti Better Than Cream Cheese

• 12 oz. firm or extra firm silken tofu


• 1/2 cup agave nectar


• 2 Tablespoons arrowroot or cornstarch


• 1 1/2 Tablespoon fresh lemon juice


• 1/2 teaspoon vanilla-no imitation please

1/2- 3/4 cup fresh pumpkin puree or canned if you have to.

• 2 teaspoons rum-optional-I didn't use it


• 3 Tablespoons dark brown sugar -turbinado


• 1/2 teaspoon cinnamon


• 1/4 teaspoon ginger


• 1/4 teaspoon grated fresh nutmeg

Directions:

• Preheat oven to 350 Degrees.


• Bake graham cracker crust 5-7 minutes.


• Put the first set of ingredients cream cheese through vanilla in the food processor.


• Puree until very creamy.


• Remove 1 cup of this mixture from the processor and spread it in the bottom of the crust.


• Add the next set of ingredients, pumpkin through the nutmeg to the ingredients in the food processor and process until well blended and very creamy.
  Smooth carefully over the first layer of the crust.


• Bake 45-55 minutes until almost set.


• Cool for at least 3 hours or overnight, covered.

The next time I make this I will make extra graham cracker crumb mixture. Bake it, and after cooled, sprinkle on the finished cheesecake.

Enjoy!!

Stuffed Acorn Squash

This was really good.
I took several recipes and then did my own thing.

That orangie colored thing on top is bread crusts. I used wild rice as I was trying to keep calories down. Next time I would use all bread croutons as the rice got really dried out. If you did choose the wild rice, after filling squash with stuffing, I would cover it with parchment paper then tin foil to hold the parchment paper down.

Ingredients:

• 1 Tabelspoon Earth Balance


• 1 cup celery-diced


• 1 small onion-diced


• 1/2 lb fresh spinach-You could use frozen, thawed , chopped and squeezed dry.


• 2 cups WW bread cubes-dried


• 2 cups cooked wild rice


• 1/2 cup raisins-rehydrate in a cup of water-and drain


• 1/2 cup pecans-chopped


• 3 Chicken Herb Ox no sodium Bullion


• 3 Beef Herb-Ox, no sodium Bullion


• Freshly ground black pepper to taste


• Warm water if needed to get consistency you want.

Directions:

1. Cut squash in half and remove seeds.


2. Put cut side down in a 13" by 9" glass pan.


3. Add 1/2 cup water to pan.


4. Bake at 375 degrees for about 45 minutes or until fork tender.


5. Using same pan, remove water and turn squash cut side up and fill.


6. Press down with your hands.


7. While squash is baking make the stuffing.


8. Saute onions and celery in the Earth Balance.


9. Add the chopped spinach


10. Add the rest of the ingredients down to the black pepper.


11. Add water if needed.


12. Add pepper to taste.

This filled both sides of the squash. I had some stuffing left over. I rubbed Earth Balance in a oven proof container and baked the stuffing in that.

Enjoy!!!

Sweet Potato & Black Bean Enchiladas

I found this recipe in my December issue of Vegetarian Magazine

. Miracle of Miracles I made very few changes. With the sour cream, lime juice and cilantro on top it is really good.

I made a large pan full yesterday, put under the broiler. the door bell rings and by the time I got back to the kitchen, the top was burned. This morning with the leftovers I had enough to make this small amount which is perfect for me. What did I do with the burned enchiladas--picked off the burned part and will enjoy them until they are gone. Moral of this story- Don't answer the door when broiling the top. Or at best be sure to watch it carefully.

Ingredients:

Sauce

• 1- 15 oz can low sodium tomato sauce


• 1 3/4 cups low sodium vegetable broth- I used my home made broth


• 2 teaspoon chili powder


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1 teaspoon oregano-oh maybe I did some changing, as I added 2 teaspoons oregano.


• 1/2 teaspoon Mrs. Dash Southwestern Chipotle Seasoning

Filling:

• 1 small onion diced- I used medium


• 3 cups sweet potato peeled and diced


• 1 15 oz can diced tomato's-drained


• 1 16 oz. jar prepared medium salsa-low sodium


• 2 teaspoons minced garlic


• 1 chipotle chile in adobo sauce, drained and minced


• 1 15 oz. can black beans, rinsed and drained


• 1 12 oz. round queso fresco-I used daiya vegan cheese

Enchiladas

• 16-6" tortillas


• 2 limes, cut into wedges


• 1 avocado -sliced for garnish


• Sour cream for garnish


• Cilantro for garnish

Directions:

1. Put all sauce ingredients in a small kettle. Bring to boil. Remove from heat season with salt and pepper if necessary.I did put some shiracha sauce to pep it up some.


2. In a heated sprayed kettle,saute onions for about 3-4 minutes.


3. Add sweet potatoes,tomatoes, salsa, garlic chipolte chili, and 1/2 cup water. Bring to boil.


4. Reduce heat and simmer for about 30-40 minutes or until sweet potatoes are soft.


5. Mash until combined. I used my immersion blender.


6. Add black beans and cook for 5 minutes.


7. Add half of the cheese and stir. Remove from heat.

Assembling Enchiladas

1. Preheat oven to 350 degrees.


2. Spray a 13" by 9" glass pan.


3. Spread 1/2to 3/4 cup sauce on the bottom of the pan.

Fill tortillas with filling.

1. Roll and pack seam side down in baking dish.


2. Top with the remaining sauce and cheese


3. Bake 15 minutes


4. Adjust oven to broil and broil until cheese is brown and bubbly.


5. Leave rest 10 minutes before serving.


6. Garnish with lime wedges, avocado slices, and sour cream and cilantro.

This is really good. But don't forget to try the Enchilada Casserole on my blog.

My immersable blender ;is used almost as much as my food processor. It comes in handy for so many things. Would be a wonderful Christmas present.

.

Healthy Chocolate Cake

I do not have a picture of this cake. I made it for the CHIP Class tonight and they all loved it. It is more like a pudding cake. There wasn't any leftovers to take a picture.
I got the recipe from my friend Jean who found it at wwwmitchspinach .com
Ingredients:

• 1 2/3 cups whole wheat pastry flour.



• 1 teaspoon baking powder



• 3 teaspoons baking soda



• 3 1/2 cups dates- divided



• 1 cup of pineapple chunks in its own juice -drained



• 1 bananna



• 1 cup unsweetened applesauce



• 1 cup shredded beets-raw



• 3/4 cups shredded carrots



• 1/2 cup shredded zucchini



• 3 tablespoons cocoa powder



• 1/2 cup currants



• 1 cup walnuts-chopped



• 1 1/4 cup water



• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees



2. Mix flour, baking powder and baking soda - set aside



3. In food processor puree 3 cups of the dates, pineapple, applesauce and banana



4. Slice remaining 1/2 cup dates into 1/2 inch pieces



5. In large bowl, mix the dates, beets, carrots, zucchini, cocoa powder, currents, walnuts, water, vanilla.



6. Add flour mixture.



7. Add the blended mixture and mix well.



8. Spread in a greased glass 9.5 by 13.5 in glass pan.



9. Bake 1 hour or until a toothpick inserted in center comes out clean.

I served this with a Chocolate Banana Ice Cream.

Very good!

Luna Melt

This is quick, easy and tasty. What more do you want in a sandwich?

Ingredients:

• 1 1/2 cups garbanzo beans rinsed and drained



• 1/3 cup celery-chopped-I usually go heavy on this as I like the crunch of the celery.



• 1/4 cup onion finely chopped



• 3 Tablespoons Vegan Mayonnaise



• 1 Tablespoon fresh lemon juice



• 1 teaspoon Chick Seasoning Blend-optional



• 1/2 teaspoon onion powder



• 1/4 teaspoon garlic powder



• 1/4 teaspoon sweet paprika



• 2 Tabelspoons low sodium pickle relish-optional

Directions:

1. Mash the beans-I did this in my food processor



2. Put in a large bowl and add the rest of the ingredients.



3. Mix well.



4. I put this mixture on a toasted Gensis 1-29 English Muffin. Found in the freezer case at Festival in the dark blue box.



5. Top with tomato slices and some vegan cheese of choice.



6. Put under the broiler until cheese melts.

This is very similar to another sandwich I have on my blog. I found this very enjoyable. I liked the fact that it was quick and easy. I have made a few recipes in the last few days that where quite involved so this was a treat.

Orange Walnut Pumpkin Bars

These are really good.
Ingredients:
Crust

• 1/3-1/2 cup Earth Balance



• 1 cup brown sugar-raw



• 1 cup unbleached all-purpose flour-I used Bob's Red Mill



• 1/2 cup whole wheat pastry flour-make sure it is pastry as it is lighter.



• 1 cup rolled oats-quick



• 1/2 teaspoon salt

Filling

• 1 1/2 cups unsweetened pumpkin-I used fresh pumpkin



• 1 cup original soy creamer



• 2 eggs-I used egg replacer



• 1 teaspoon grated orange zest-I zested the entire peel of the orange



• 1 teaspoon cinnamon



• 1 teaspoon vanilla extract-no imitation please



• 1/2 teaspoon ginger



• 1/2 teaspoon salt



• 1/4 teaspoon ground nutmeg



• 1/4 teaspoon allspice

Topping

• 1 1/2 cups chopped walnuts



• 1/2 cup unsweetened coconut-optional



• reserved 3/4 cups of flour mixture

Directions:

Heat oven to 350 degrees.

1. To make the crust, beat the sugar and Earth Balance together in a large bowl.


2. Add the flour oats and salt.


3. When completely combined and crumbly, remove 3/4 cups and set aside for the topping.


4. Spread the crumbs in a 10 by 14" baking sheet. Press down with the palm of your hands.


5. Bake for 30 minutes or until lighltly golden brown on edges.


6. Remove from oven and cool slightly on wire rack.


7. In the meantime, put all of the filling ingredients in a food processor and blend until smooth.


8. Pour over crust. Spread evenly.


9. Sprinkle with topping that has been well mixed. Press down lightly.


10. Bake 30-35 minutes or until golden around the edges.


11. Cool cut into small bar cookies. these freeze really well.

Enjoy!!!

My Sixth Great Grandchild

This is my sixth great grandbaby. My grandson and his wife named the baby Emmett. He was born 11/11/11.

Isn't he adorable!!!!

Carrot Pate

I found this recipe in the book, Dining With Friends by Pricilla Feral and Lee Hall. In the last few months I find these recipes that rave how great they are. I make them and they have been not very good and I have to doctor them up. This recipe had high revues and I decided one more time to give it a try.

It was actually very good. Surprise!!!!

This recipe serves 4. If I where having company I would double it.

Ingredients:

• 2 cups carrots, sliced



• 1/4 cup onions diced



• 1 clove garlic slivered-I used 2



• 1/4 teaspoon dill- I used a whisker more



• 1/2 cup water



• 1 Tablespoon arrowroot dissolved in 1 Tablespoon water



• 2 Tablespoons white miso-go easy



• 2 teaspoons tahini-sesame butter



• 1/2 teaspoon salt-I did not use as these last 2 ingredients have plenty salt

Directions:

1. In a sprayed saucepan, saute carrots, onion, garlic and dill for 2-3 minutes.




2. Add the water and cover and simmer for about 20 minutes until carrots are tender.




3. Puree the carrot mixture until a smooth paste. I pureed this with my immersion blender. If you don't have one a food processor or blender will work just fine.




4. Combine the dissolved arrowroot, miso and tahini. Add to the mixture and simmer 20 minutes more.

Cool-refrigerate several hours before serving.

This can be used as a side dish with veggies, such as celery sticks, wheat crackers or even as a spread on your bread, or tortilla shell.

Enjoy!!!

Kale Chips

These are dried Kale Chips. Aren't they nice and green!!! I have tried to make Kale Chips several times before but this worked like a charm. I bought a rack ( top picture) that fit inside of my baking pan
.

This is not much of a recipe. It is quick and easy and very good.
Ingredients:

• 1 bunch of fresh kale


• 1/2 Tablespoon Walnut or Sesame Oil or whatever you have


• Directions:

1. turn oven to 250 degrees and bake for about 25-30 minutes. Watch carefully so they do not burn. You want them real crispy but not burned.


2. Put your rack inside of the baking sheet..


3. Strip kale from the stem and put in a large bowl. Of course you need to wash an dry the kale well.


4. Add oil, and mix the kale well with the oil using your hands.


5. Put single layer of kale on your rack and bake until crisp.

This is a nice snack or side dish for your meal.

I am really anxious to try sweet potatoes chips and potato chips on this rack. Also fries, probably would get a lot crisper alot sooner with the rack. Give it a try, I am sure you will like it.

Have a super wonderful day.

Pumpkin Cream Cheese Dip

I shared this recipe with a group of friends. It was all eaten up before I remembered to take a picture. I received lots of good comments and people wanted the recipe, so here it is.
Ingredients:

• 8 oz. low-fat, low-sodium cream cheese


• 3/4 cup pumpkin-I used fresh pumpkin as it tastes so much better


• 2 Tablespoons agave Nectar or to taste


• 1/2 teaspoon cinnamon


• 1/4 teaspoon freshly grated nutmeg-if possible


• 1/4 teaspoon ground cloves


• 1/2 teaspoon vanilla


• just a pinch salt

I mixed everything together in my food processor until nice and creamy.
This is great served with slices of apples. Even better with Asian Pears-Apple Pears.

Enjoy!!

CHIP Class 20-AMC Cafeteria

It was my night to teach on going out to eat. I gave every two people in the class a menu from some very unhealthy resturants in the valley.
. Each couple shared what they could find on the menu that is CHIP approved
If they couldn't find anything that was healthy, they needed to share how they are going to handle the ordering of their food.

We all find ourselves in those situations, where family, friends invite us out to eat

Before the class we met in AMC Hospital's Cafeteria. They have a lot on the menu that is CHIP approved, and the prices are very reasonable. In fact a friend went back the next day and bought enough food for two days and it cost her $12.00. She was thrilled as she did not have to prepare anything, just enjoyed it.

It was a great time with everyone. Only 1 person could not make it.

I am so proud of all of you.Everyone looks so wonderful!! Keep up the good work

Orange Prunes

This is so very good if you like prunes

This is not much of a recipe.

Ingredients:

• A can of Frozen Orange Juice Concentrate


• Dried prunes

Directions:

1. I put as many prunes as I wanted to use in a glass container. I then diluted the concentrate according to directions on the container, an covered the prunes with the orange juice.


2. Mix well.


3. Refrigerate overnight.

Enjoy!! They are really good! Just don't eat too many at one time, or your tummy may hurt as mine is.

November Alumni Get Together with Jill Rassmussen

I received so many comments back after the class how much the people enjoyed Jill's teachings.

I was not able to put everyone on my blog as some of the pictures did not turn out. ( I was on the opposite side of the room and it was too far away) Also some of you where in the middle of the room (Jean) and I couldn't get you from where I was. I apologize to you if you are not on my blog . You are still very special to me.

I am so glad everyone had such a great time.

Problems Posting!

Not sure what is going on but have a problem posting.
There is a huge space between the tofu recipe and the recipe below it. If you just keep scrolling down you will run in to it. Sorry for the problem. Not sure what to do to solve it.
My daughter is my rescuer when I run into a computer problem. It is to late to call her tonight-but there is tomorrow!!

Verna's Tofu Dip

You will find this only at Woodman's, Aisle 23, way down at the end. It is on the top shelf on the left hand side.

You will find this at Festival Foods in the Natural Food aisle in th;e refrigerated cases.

I made this in front of the class this evening. Several people asked that I would put it on my blog. So here it is.

Ingredients:

• This is the Base.





• 1 package Mori-Nu Silken Tofu-soft, drained-Do Not substitute any other kind of tofu.
  . Picture on top





• 1 cup Grapeseed Oil Vegenaise-Picture on above





• 3 teaspoons fresh lemon juice

Directions:

1. Mix very well in a food processor. Use a spatula to clean down the sides and continue to process until well mixed. About 30 seconds to a minute.

Add:

• 1/2 teaspoon garlic powder




• 1/2 teaspoon onion powder




• 1 1/4 teaspoon sweet paprika




• 1 teaspoon Braggs Spinkles -24 Herbs and Spice Seasoning.-from Woodman's in the Natural Food aisle. Picture above.




• A couple shakes of Mrs Dash, No Sodium , Southwest Chipolte Seasoning




• Shake or two of Siracha Hot Chili Sauce or to taste




• 3-4 green onions, chopped fine. Use some of the green part also.




• Directions:

1. Add all seasonings to base ingredients, which is in the food processor.





2. Process until well mixed.





3. Remove to a bowl.





4. Add green onions, Mrs Dash Seasoning and Siracha Sauce to taste.





5. Refrigerate several hours.





6. Serve with raw veggies.





7. Also great as a sandwich spread.

This recipe is very versatile. You could make the base and add Taco Seasonings for those taco's on my blog.

Taco Seasonings:

• I usually triple this and put in a class jar that I marked. Great for lots of future used. 2Tablespoons chili powder





• 2 teaspoons sweet paprika





• 1 teaspoon red pepper flakes or to taste





• 1 1/2 teaspoons dried oregano





• 1/2 teaspoon dried marjoram





• 1/4 teaspoon freshly ground black pepper





• 1 Tablespoon garlic powder





• 1 teaspoon ground cumin

Directions:

1. Combine all ingredients.





2. Put in a glass jar with tight fitting lid. Be sure to label and date the container.

Enjoy!!!

Colcannon or Potato-Cabbage Dish

Colcannon is a Irish Dish served all year round but it's especially popular on Halloween.

I made this today and it is a real comfort food.

• Ingredients:
  3 cups finely shredded green cabbage




• 1 onion, finely chopped




• 6 cooked potatoes, mashed-I used Yukon Golds




• 1/4 cup Rice Milk-more if needed




• 1/3 cup Earth Balance or to taste




• Freshly ground black pepper




• I also added some kale that I chopped fine




• 1 Granny Smith Apple




• 1/3 cup Nutritional Yeast




• Kelp for salty taste-optional




• and Mrs Dash salt free Southwest Chipotle Seasonings

Directions:

1. I put cabbage, kale, 1 Tablespoon Earth Balance, onion and a couple of Tablespoons water in a kettle and cooked until just aldonte.




2. I cooked the potatoes and apple in a separate container, drained and mashed with the Earth Balance and seasonings.




3. I then added Kale and cabbage to the potatoes an mixed well.
   

Season to your taste and Enjoy!!!

New recipes

I did up several new recipes this week, that where said to be the best. They did not turn out.
The chocolate pudding needed to be revised, and the second time it turned out yummy!!!
Aren't you glad that I am experimenting with new recipes, so you don't have to.

Have a super wonderful day!!!

Majool Date -Chocolate Pudding

This is really good and very creamy.

I picked up some Majool Dates at Sam's Club. Free Market , on Wisconsin Ave. would have them also.

Majool Dates are a larger, sweeter and creamier than other dates. they are considered the diamonds of dates.

If you don't have Majool you can use regular dates, just add more Agave Nectar if needed.

Ingredients:

• 10 Majool Dates -use kitchen sheers and cut into small pieces.



• 2 ripe avocado's



• 1/2 cup organic cocoa powder



• 3/4-1 cup water1



• 1 Tabelspoon Agave Nectar-optional, I did use.



• 2 teaspoons vanilla-no imitation please



• 1 teaspoon mint flavoring-optional

Directions:

1. In a small kettle, add cut up dates and 1/2 cup water. Cook for a few minutes until dates and water become one. Cool.



2. In a food processor, or blender, put in cooled dates, avocado's, cocoa powder and vanilla, and mint flavoring if using.



3. Process until very smooth, stopping the machine and scraping down sides of machine a few times.



4. Add the rest of the water



5. Continue blending, until very creamy.



6. Put in small bowl and refrigerate for several hours.

Enjoy!!!Avocados are a healthy fat. We need a certain amount of fat for our brain to be healthy. Don't overdo though.

It is very easy to cut this recipe in half if desired.