Green Bean Casserole

As I mentioned on an earlier post, I am having friends in next week for a birthday party. I am just starting to get a few green beans out of my garden

and would like to serve them for the party. (if I have enough)

I could not sleep last night so at 3 o'clock in the morning went on Vegan Dad's site to find a good bean recipe. If you have not been on Vegan Dad's site you need to give it a try. He has some really great recipes. Probably one of my favorite places to go to find great recipes.

I found this recipe at 3 or so this morning and could not wait to give it a try. It is absolutely scrumptious. Because my printer was not working I just jotted down the ingredients and went from there.

Ingredients:

Green beans-cook beans about 6 minutes in boiling water. Strain and drop the beans in cold water bath to stop cooking. I did not have enough beans to make this recipe so put in some broccoli that I had in my frig. It was very good with the broccoli in.

Sauce:

10 oz. of white button mushrooms-chopped

3 clove garlic-minced

I chopped mushrooms and garlic in my food processor and then sauteed them in a sprayed pan.

Add a pinch of Cayenne pepper-I used Siracha Sauce to your taste

Mix 2 Tablespoons of flour in 3/4 cup vegetable broth add to the saute vegetables and cook over medium heat, stirring, until the mixture thickens.

Add 1 1/2 teaspoons no sodium chicken bullion- this was my addition.

Add 1 Tablespoon dry Sherry

Add 3/4 cup plain soy creamer, continue cooking until mixture thickens-5-10 minutes.

Add freshly ground black pepper to taste.

Mix sauce with beans and put in a sprayed casserole container

Topping:

I doubled the topping-this is the doubled topping.

In a food processor put 3 slices high fiber dry bread-broken in small pieces

2 Tablespoon Earth Balance

Process the bread in the food processor until fine crumbs and then add the Earth Balance.

Put in a medium size container and add a large container of French Fried Onion Rings.

(I believe it was 13 oz.) Mix well and pat on top of the beans. bake at 425 degrees for about 15-20 minutes. Watch the topping so that it does not burn.

OMG this is so very excellent.

I can't wait to have more tomorrow.

Give it a try, I am sure it will become one of your favorite recipes.

Mushroom Taco's with Mango Salsa

I always chop everything in the food processor. Just so much quicker. I found this recipe on Chef Chloe's web site, but made a few changes.

Ingredients for taco's:

• 1 onion-chopped


• 1 bell pepper-chopped fine-any color


• 2 large portables mushrooms-chopped to look like hamburger


• 4 clove garlic-minced


• 2 teaspoons chili powder


• 1 teaspoon ground cumin


• 1 teaspoon dried oregano


• 1-15 oz. low sodium black beans- rinsed


• 1-2 Tablespoons tomato paste


• 2-3 Tablespoons water


• Freshly ground black pepper to taste


• Fat Flush Tortilla shells

Directions:

1. Saute onions and bell pepper in sprayed pan, 2-3 minutes.


2. Add garlic and mushrooms, continue sauteing.


3. Add the rest of the ingredients, continue cooking on low 10-15 minutes.

Serve with Mango Salsa

I used my Mango Salsa Recipe as I preferred it to the one in the recipe. This is my Mango salsa Recipe.

Mango Salsa:

• 4 Mango's-cut into small pieces


• 1 sweet red bell pepper-chopped fine


• 1/2 small red onion-chopped fine


• 1/2 cup chopped cilantro


• 3 jalapeno peppers


• Agave Nectar to taste


• Juice of 2 limes


• Mix all together-refrigerate for a few hours if time permits.

Chloe suggested to serve with her Pineapple Guacamole. I felt it was really good but not needed in this recipe.

Pineapple Guacamole

Ingredients:

• 3 ripe avocados-mashed


• 2 tablespoons lime or lemon juice


• 1/2 teaspoon ground cumin


• 1/4 cup salsa fresca-I used my Frog Ranch Salsa


• 1/2 cup diced pineapple

Mix all together. Serve with above.

Forward Seasonings from Penzey's

I just picked up this seasoning from Penzey's. (If you have not been to Penzey's it is a fun place to visit. They are over by JoAnn Fabrics near the mall.)

Forward is a new salt-free seasoning that just came in. I really like it as it has a lot of my favorite seasonings in such as black pepper, onion, garlic, paprika, turmeric, plus rosemary, celery and basil.

If you have not been to Penzey's give them a try. If you sign up with Penzey's you will get a monthly catalog, usually with several CHIP approved recipes in the catalog. Plus often there is a coupon on the cover for a free seasoning. How can you go wrong!!!

Have a super wonderfu day!!!!

Green Beans with Rosated Tomatoes.

I am so glad that I put that 6 foot fence around my garden to keep all the 4 legged creatures out.

I am starting to reap the benefits of all my work this spring.

I had fresh green beans for supper last evening and more this evening. I could eat beans three times a day and nothing else, especially when they are right out of the garden.

I found this recipe in the latest Pensy's catalog.

Ingredients:

• 1 cup cherry tomatoes, halved


• 1 cup yellow plum tomatoes, chopped-I did not have so did not use


• 1/4 cup onions chopped


• 8 cloves garlic, minced. I love garlic but I felt this was a bit too much and cut back to 5


• 1 Tablespoons olive oil


• 2 teaspoons sugar-I used 1 teaspoon Agave Nectar


• 1-2 teaspoons salt- I used none


• 1/4 cup butter-I used Earth Balance


• 1/4-1 teaspoon Forward-a spice from Pensy's without salt


• 2 lbs green beans, trimmed and cooked 1 minute in boiling water. Rinse and cool


• 2 Tablespoons fresh chives or fresh green onions


• Fresh ground pepper

Directions:

1. Roast the tomatoes at 425 degrees.


2. In a zip-lock plastic bag combine tomatoes, garlic, olive oil and stevia. and onions. Shake to mix.


3. Pour on parchment lined pan and bake for 30 minutes.


4. Meanwhile, melt the Earth Balance in a pan. Add beans, Forward seasoning and pepper.


5. Heat through, stirring often.


6. Add tomato mixture and pepper.


7. Season to taste.


8. Serve with chopped chives on top-optional

Enjoy!!!

Eat your beans-they are so good for you.

Sweet Potato Chips

I made these Chips with my Spiralizer which I have had for a few years. My friend Jean just got one which encouraged me to dig mine out of the cupboards. It is so fun to get new "toys" use them for a season, and then put them in the cupboard and forget about them. (thanks Jean for the reminder.)

The Spiralizer comes with 3 blades. One is in the spiralizer which made these chips. They are very thin. The other two blades I show in the pictures as well as the spiralizer.

The bottom picture is using a small zucchini from my garden showing what you can do with it.

The very thin zucchini makes great spaghetti for your marinara sauces. The purpose of the spiralizer is to eat more raw foods.

I did take the sweet potato and after running it through the spiralizer, tossed with some garlic and onion powder. I then sprayed it with a little spray, put the chips on parchment paper, and baked at 375 degrees for 1/2 hour. Watch closely so that they don't burn.

I ate them with some vegan mayonnaise with a little ketchup ( no fructose sugar ketchup)

It was a special treat.

I typed in Spiralizer Recipes on Google
I got recipes and info on how to order a spiralizer if interested. They are about $30.00 or in that ball park.

Or else go on Amazon.com the name of mine is World Cuisine Tri-Blade Plastic Vegetable Slicer.

Give it a try, I am sure you will have fun with it.

Stuffed Zucchini Blossoms

Male Zucchini Blossom

Just before baking

After Baking!!!

I am having friends in for a birthday Party next week and wanted to try something different.

These are stuffed Zucchini Blossoms. You can use the male or female blossom but if you use the female you will not have any zucchini. Use the male blossom just make sure you leave a few blossoms for pollination. The top picture is a male blossom. they are on stems. the female blossom have the zucchini coming out of it.

Pick your blossoms early in the morning, wash the blossoms, remove stamen. Dry on paper towel and then refrigerate in a plastic bag with some paper toweling it it to absorb the extra water that may be in the blossom. Most recipes for stuffed zucchini blossoms are deep fried. I did not want the fat from the frying so decided to bake the zucchini blossoms and try this before the party to see how they turned out. I will be serving them as an appetizer.

Zucchini blossoms can be used in fresh salads, in stir fries, soups etc, etc. I wanted to stuff the blossoms as that sounded the most intriguing. I went on the web and found lots of recipes deep fried and came up with this recipe.

I am going to serve this recipe as a appetizer-should be fun.

Ingredients:

12 zuchini blossoms cleaned and stamen removed

• 1 cup daiya mozzarella cheese or and vegan cheese that you like that melts.



• 1 garlic clove finely chopped



• 1 green onion with some of the greens -chopped fine



• 3 large white mushrooms-chopped fine



• 8 fresh basil leaves-chopped fine



• pinch of grated nutmeg.



• pinch of black pepper.



• egg replacer



• low sodium panco crumbs

Directions:

1. Turn oven to 400 degrees



2. clean and dry the zucchini blossoms.



3. Saute green onion, garlic and mushrooms in a sprayed pan.



4. remove from heat and add fresh chopped basil. when cool add the cheese.



5. Stir well



6. Mix egg replacer to equal 6 eggs. Let stand for 5 minutes before using.



7. Stuff blossoms with 2 Tablespoons of mixture.



8. Roll the petals back up.



9. Roll in egg replacer and them in the Panko Crumbs.



10. Place the blossoms in a sprayed glass pan. Sprinkle very lightly with salt. Spray blossoms lightly with oil.



11. Bake 400 degrees for 15-25 minutes or until the blossoms have turned brown around the edges and are crispy.



12. Serve immediately.

Enjoy!!!!

Verna's Pineapple Coconut Cream Pie

I served this last week when I had a friend in. Yes the pansy is edible, as long as their where no chemicals sprayed on the flowers. I use to do a lot of tea parties and we always had edible flowers on the dishes. It makes everything so fun and adventuresome.

This is really a very tasty and refreshing dessert.

Crust:

• 1 1/2 cups vegan graham cracker crumbs



• 1/4 cup packed organic brown sugar



• 4 Tablespoons Earth Balance-melted



• Filling:



• 1 (12.3) oz Mori Nu, Extra Firm Silken Tofu



• 3/4 cup coconut milk-not low fat



• 1 teaspoon Stevia



• 2 Tablespoons cornstarch



• 3/4 cup crushed pineapple in it's own juice-not drained



• 1 teaspoon coconut extract



• 1/4 teaspoon Lemon Extract



• Pinch of salt



• 1/2 cup or so of toasted unsweetened coconut-Bake at 250 degrees for just a couple of minutes

Directions:

1. Preheat oven to 350 degrees.



2. Spray a 9" glass pie plate.



3. In a food processor pulse graham crackers and brown sugar until finely mixed.



4. Add melted Earth Balance continue pulsing until well mixed.



5. Press (reserving 1/2 cup for the top of the pie) crumb mixture into the pie plate, pressing down on the bottom and up the sides of the pie plate.



6. Bake reserved crumbs in the oven in a separate container-watch closely so they don't burn.



7. Bake in the oven until golden brown on edges. This will take about 10 minutes



8. Remove from oven and cool on a rack.



9. In a clean food processor, pulse tofu and coconut milk until really creamy. This may take a few minutes, scraping down the sides a couple of times.



10. Add stevia ans cornstarch and continue blending.



11. Pour into a medium size saucepan. Add the pineapple, salt and cook over low heat until mixture thickens. This will take 5-10 minutes, stirring constantly so it does not burn.



12. Remove from heat and add coconut and lemon extract. Mix well.



13. Pour into pie crust.



14. Sprinkle with toasted coconut and reserved crumbs.



15. After the pie cools, cover tightly and refrigerate overnight.



16. Serve with a pretty pansy on top-especially for the ladies.

This is really good. I found the basic recipe in a book but made so many changes it no longer looks like the original recipe.

Enjoy

Fresh Fruit Compote

This is hardly considered a recipe but what a quick and very healthy dessert for yourself or for company that is coming. I so love to try new recipes, so wish I had more company to cook for.

All I did was mix a container of fresh blueberries (washed of course) and fresh sliced strawberries with a Tablespoon or 2 of frozen orange concentrate.

If you don't have frozen orange concentrate a Tablespoon of Agave Nectar works also.

I then took some Fat Flush Tortilla Shells and cut them in strips with a kitchen scissors into a bowl. I mixed the strips with a Tablespoon or so of cinnamon, tossed well and baked for a few minutes at 250 degrees. About 8 minutes or so on each side. Oh yes I put them on a sprayed glass pan and lightly sprayed the tortilla strips.

These crispy strips where very good with the fresh fruit.

Give it a try. So very easy and so very good. Of course serve in a pretty stemmed container.

Enjoy!!!

Publishing posts

Just want to apologize for the way the recipes are so spread out. Before I publish them they are all condensed as I like.
After posting the recipes they become all spread out. Several people have commented about this but I have no control on what happens after I post a recipe.
Hope this does not stop you from looking and trying my recipes.

Have a super wonderful day.

Watermellon Salad

I had a very special friend in the other day for lunch and tried a few new recipes.
This was one of them. Isn't this make for a very attractive salad!!! With watermelon in season this would be a great time to try it. It is quick and easy.
Ingredients:

• 1/4 cup fresh orange juice




• juice of 1 lime




• 1 Tablespoon Dijon mustard




• 1 green onion-minced, use some of the greens also




• 2 Tablespoons frozen orange juice concentrate




• 2 Tablespoons Agave Nectar



• 1 Tablespoon Red Wine Vinegar




• 1-2 teaspoons orange zest-optional




• 1/4 teaspoon freshly ground pepper




• 1 tablespoon Grape seed oil




• pinch of salt




• 3 oranges




• 6 cups 1" cubed watermelon




• 3/4 cups fresh basil leaves rolled and cut into ribbon fashion




• 1/2 cup toasted slivered almonds

Directions:

1. toasted almonds in a 250 degree oven. Watch carefully as they can burn very easily.




2. Combine the first 9 ingredients in a jar. Set aside. Let stand 10 minutes and then whisk in the oil.




3. Slice off the ends of the orange.




4. Placing the bottom of the orange on a cutting board. With a sharp knife cut off the peel following the curve of the orange. Make sure all pitch is removed.




5. Slice oranges into 1/4" rounds.




6. In a large bowl combine the watermelon, oranges and vinaigrette. Just before serving add toasted almonds and fresh basil.

Comments from Verna's Test Kitchen:

Next time I would like to try my White Balsamic Raspberry Vinegar in place of the Red Wine Vinegar. Found at Woodmans in the regular asiles.

I made quite a few additions to the vinegerette. Make it to your own liking.

Enjoy!!!

Chemichangas

Refried Beans

I made these up tonight for supper. I have stayed away from anything with refried beans in as they usually are so very high in sodium.

I made my own refried beans and they turned out really good. Aren't they pretty.top picture with refried beans.

Refried bean recipe:

1/2 onion chopped

1 15 oz. can low sodium pinto beans rinsed and drained

1 1/2 Tablespoon tomato paste-low sodium

2 teaspoons chili powder

1 cup of vegetable broth-I didn't have any so used 1 cup of water with 2 no sodium Herb Ox Chicken Boullion

Directions:

Saute onions in a sprayed pan.

Mix all the rest of the ingredients in a food processor-puree.

Add to onions.

Cook ingredients to half the amount, on low heat about 5 minutes until thick.

Set aside.

Chemichangas:

In sprayed pan, saute 1/2 chopped onion,

2 minced clove of garlic

add:

1 can of green chilies

refried bean mixture

I used Fat Flush tortillas shells. put about 1/2 cup of mixture of one side of shell.

Topped with daiya cheese of choice-this is a vegan cheese that melts.
Saute shell in sprayed pan. When golden brown turn over and brown the other side.

Served topped with vegan sour cream

vegan guacamole

and daiya cheese. Which is a vegan cheese.

Chemichangas usually have shredded chicken or beef in them. Just not necessary. The next time I make them I would like to put some cooked veggies such as asparagus, fresh green beans or even shredded cabbage, just to tender, crisp stage and add to the mixture.

Enjoy!!!

I think I have a few words spelled wrong but my spell check is not working.

Chocolate Chip Cookies

Cancel any other recipe I may have for Chocolate Chip Cookies that I may have on my blog. These are just the best. They are just ohhhhhhhhhhhhhhh so very good. Would never know they are Vegan.

I made them on Wednesday and took some along for our picnic for everyone to try. Last evening after working outside all day, I went for a bike ride. As I was coming around a corner in Menasha my chain came off my bike and I lost control, fell on a cement embankment. Today my chiropractor squeezed me in so I wouldn't be hurting all weekend . I made some of these cookies for him and his family. They are Vegan but still way to dangerous for me to have them in the house.

I like to this recipe when I can have only one or two and give the rest away to some kind

person.

I found the recipe in Vegan Diner Cookbook by Julie Hasson.

I doubled the recipe as it does not make that many. This is the doubled recipe, quick and easy.

The recipe called for white flour, I used WW Pastry flour for half of the flour. Make sure that it is pastry flour as it is lighter than WW Flour.

Ingredients

• 1 cup WW Pastry Flour


• 1 cup unbleached white flour-I used Bob's Red Mill Flour



• 2 teaspoons baking powder-please make sure it does not have alumimun in it.



• 1 teaspoon baking soda


• Dash of Himalayan salt


• 1 1/2 cups dark brown sugar-I used tubinado brown sugar-I went easy on the amount


• 6 Tablespoons unsweetened applesauce-I used my home made sauce. Recipe called for canola oil


• 4 Tablespoons Vanilla soy milk or and other non-dairy milk



• 2 Tablespoons Flax seed- make sure it is ground


• 2 Tablespoons vanilla extract-no imitation please


• 1 1/2 cups non dairy chocolate chips-I use Dream Chips-Picture on top. They taste great and also melt nicely


• 1 1/2 cups nuts, chopped-I used pecans as that is what I had in the freezer

Directions:

1. Turn oven to 350 degrees.


2. When measuring flour, spoon the flour in the desire container, rather than just scoopng out the flour. Helps to keep cookies lighter.


3. Mix flour, baking power, baking soda, flax seed and salt in a large mixing bowl-whisk together


4. In another glass bowl mix together brown sugar, applesauce, soy milk, vanilla-mix well with a hand mixer.



5. Mix dry ingredients with wet ingredients. Use a spatula or spoon to do this. Do not over mix as cookies will get tough.


6. Add nuts and chips.


7. Put parchment paper on a cookie sheet and be sure to spray parchment paper, lightly or you will not get the cookies off the parchment paper.


8. Use a small scooper dooper like in the picture. You want to keep the cookies small.


9. Bake 12 minutes. Watch closely.


10. Cool on rack.

Freeze quickly so you don't eat them all up.

Comments from Verna's Test Kitchen:

1. If you have not tried parchment paper, please do as it will make clean up easier. Also your not having contact with the metal pans. I got rid of all my aluminum pans as it is believed that aluminum causes Dementia and Alzheimer's Disease.


2. When measuring flour, use a spoon to fill your container to the amount desired. Keeps cookies a little lighter.


3. The recipe called for white flour, by using WW Pastry Flour it becomes healthier. I would like to increase the pastry flour but have to be careful as the cookies may get too heavy.


4. Also next time I would like to cut back on the brown sugar.

Don't enjoy too much!!!!. Just teasing!!!!

July Alumni Picnic-walking -biking

We had a small turn out for our July Alumni Get Together. Many where still on vacation from the July 4th Holiday Weekend. But what a special group of people that came. It was a great chance to visit with everyone.

We where able to get the pavilion free. Thanks Kathleen for going really early and holding it for the CHIP Group.
The weather could not have been nicer. It truly was a perfect evening, except that we missed

you a lot if you where not there. It just is not quite the same with you not present. Hopefully we will see you next month if not before in the grocery stores.

Have a super wonderful day!!

Herbal Armor Insect Repellent

I went outside about 5:30 this morning to work in my yard. I had a large area where I wanted to level the ground and get my grass seed planted. The mosquito where so horrible, I was truly bitten up by 9 o'clock when I came into the house.

I do not want to use Off as it has chemicals in it that are really bad for you. When you spray it on your skin it goes right into your blood stream. I work too hard at being healthy I don't want chemicals going into my body that way, or any other way if possible.

Anyway when I came into the house I called Free Market on Wisconsin Ave. in Appleton to see

if they had anything natural that would work.

Herbal Armor has

Oil of Citronella

Oil of Soybean

Oil of Peppermint

Oil of Cedar

Oil of Lemongrass

Oil of Geranium In it

The best part is when I got home I rubbed on my skin (it is a cream) and it truly kept the mosquito's away. At first they kept bussing around me but after a few minutes they left me alone.

Miracle of miracles.

If you go to Free Market to get some would you please let them know I send you.

Go get some and be mosquito free. You will be glad that you did!!!!

Strawberry Sorbetto

A Sorbetto is typically a fruit puree with some sort of sweetener. Unlike Geleto a Sorbet is made Vegan and slightly smoother and softer than a Gelato. (More on that later)

Doesn't this look yummy!!! It is very refreshing on these hot days and oh so quick and easy to make. Next time I am going to try it with watermellon.

Strawberry Sorbetto Ingredients:

• 1 quart strawberries



• 2 Tablespoons fresh squeezed lemon juice



• 3/4 cup frozen Apple Concentrate

Directions:

Put all ingredients in a food processor or blender.

Puree until very smooth.

Put in a rectangular glass pan. (picture on top)

Freeze 3 hours and puree.

Puree again in 45 minutes.

Repeat this a couple of times.

Puree 15 minutes before serving.

This is so very good and refreshing.

Eat slowly or you will get a headache.

Enjoy!!!

Sweet Potato Fries

I had a friend up for supper this evening. We where eating these

sweet potato fries and they where almost all gone when I realized I needed a picture.

These are really good! Why go out and buy them when you can make them so easy at home.

Ingredients:

• 2 large sweet potato's peeled and sliced.


• 1 Tablespoon EVOO


• 1/4 teaspoon garlic powder


• 1/2 teaspoon organic dark brown sugar


• 1/2 teaspoon paprika


• 1/2 teaspoon chili powder


• 1/4 teaspoon salt

Directions:

Preheat oven to 400 degrees.

1. Mix sweet potatoes in a bowl with the EVOO.


2. Mix the rest of the ingredients in a bowl.


3. Spread potatoes on a baking sheet. Sprinkle seasonings over the fries.


4. bake at 400 degrees for 10-15 minutes-turn bake 10 minutes longer.


5. Watch so that they don't burn. Serve hot.

Enjoy!!!

Sprouts Gone Wild

Have you ever seen sprouts so tall and green and beautiful. I have been sprouting for quite a few years and have never seen them get this tall. The heat places a big part in this. I didn't have the air on in this heat as I was outside most of the time. It seems like my sprouts really enjoyed the heat also.

Robin this is for you!! They are Mung Seeds, which are among the easiest to grow. If you have never sprouted it is easy, fun, nutritious and oh so good on so many things.

Give it a try. You will be so glad that you did.

Lime Mango Sorbet

Iwas given this recipe. You will find it in the book by Neal Barnard MD-21 Day Weight Loss Kickstart.
Ingredients:
2 cups partially thawed frozen Mango-pureed
1/2 cup Agave Nectar
Juice of 2 limes
Directions:
In a food processor puree and freeze in a shallow glass pan.
After 30 minutes puree again.
Repeat every 15 minutes until ready to serve.

Note from Verna's test Kitchen:
I would not use that much Agave Nectar. 1/3 cup is plenty.
After pureeing it several times in my food processor I decided it needed more.

I added 1 cup (or there abouts) of Vanilla Soy Milk and 1 teaspoon coconut extract.

This is great on these very hot days.

Enjoy!!!!

Upper Crust Pizza Dough

My friend Ed told me about this pizza dough.
When I was at Festival Foods last week I picked some up. You will find it over by the bakery (by the doughnuts and that naughty stuff.) in the refrigerated cases.

It is not frozen!!! I picked up several and kept one in the frig and used it over the weekend and froze the others.

You will find this very enjoyable and oh so very easy. It says on the carton to leave it rise 45 minutes. It takes more like 2-3 hours depending on how warm your house is.

Try some on this for your pizza's this Holiday weekend. I think you will like it a lot!!!

Have a great 4th of July!!!!