Tomato Stacks

This is a really good recipe.

I made it the first time with vegan cheese (top picture) between the layers of tomato's, and on top of the tomato. The cheese didn't melt real good, even though I put it under the broiler.It was really boring, not a lot of flavor.

I had a friend in for lunch yesterday and tried it again, this time using a cheese sauce recipe I had. It was really tasty this way. Lots of flavor. What was really nice was I made the sauce the day before so all I had to do was pile everything together after heating the sauce.

• Sauce Ingredients:
  


• 1/4 cup Earth Balance
  


• 1/3 cup flour of choice
  


• 3 cups unflavored rice milk
  


• 1/2 cup Nutritional Yeast
  


• 2 Tablespoons tomato paste
  


• 1 teaspoon salt-go easy
  


• 1 teaspoon garlic powder
  


• 1 teaspoon onion powder
  


• freshly ground black pepper
  


• 1 Tablespoon lemon juice
  


• 1 Tablespoon Agave Nectar

Directions:

1. Make a roux with the Earth Balance and flour.
   


2. Add the milk . At this point I used my immersion blender to mix, and it went very quickly.
   


3. Add yeast, paste, salt, garlic and onion powder.
   


4. Continue to thicken.
   


5. Add lemon juice, agave nectar, and pepper to taste.

To make Tomato Stacks:

1. Slice a slab of tomato, put on a plate.
   


2. Sprinkle with sliced black olives, fresh basil, avocado-optional
   


3. Put several spoons full of cheese sauce over the top.
   


4. Repeat layers, ending with black olives and fresh parsley.

Give it a try with those last fresh tomatoes of the season. I think you will really enjoy it.

I served it with garlic toast points.

This cheese sauce freezes very well. It did not separate after thawing.

Enjoy!!

Parsley for Winter

I take the parsley off the stem. I put the stems in my broth bag. I them put a cup or so of parsley in the blender. Add a small amount o f water and keep blending. I keep on adding parsley, small amounts at a time. Use the minimum amount of water possible. I then stuff my ice cube trays with the mixture and freeze overnight. Picture above.

The next morning, pop them out of your ice cube trays, picture above, and break them apart, picture below.

I then freeze them in 2 gallon freezer bags and mark and date. These are wonderful for winter use in soups, stews, salads, etc. I have been doing this for almost 50 years. It is a wonderful and easy way to preserve for the winter months. I like it much better than drying.

Coronation Salad

Doesn't this look yummy!!!

After being sick for a few days, I couldn't wait to try some new recipes.

I found this recipe in a book, Greatest Ever Salads-Fall River.

It was very enjoyable. I think you will like it also, especially if you like curry powder.

I am so sorry the recipe gets so spread out after I publish the recipe. I have no control over that-so I have been told.

Ingredients:

1 red bell pepper-deseeded and diced

1/2 cup golden raisins

1 1/2 celery stalks-diced

1 Granny Smith Apple-diced

1 cup green grapes-cut in half

1 1/2 cups brown basmati rice-cooked-go easy

1 romaine lettuce -washed and dried

1 teaspoon paprika to garnish

Dressing:

4 Tablespoons vegan mayonnaise

2 teaspoons mild curry powder teaspoon lemon juice
1 teaspoon paprika

pinch of salt-optional

freshly ground black pepper

Directions:

Mix the the dressing and set aside.

Mix all the other ingredients ( not romaine lettuce ) together.

Pour dressing over ingredients and mix well.

Refrigerate for a few hours before serving to marinade the flavors.

To Serve:

Put salad in Romaine lettuce leaves.

Sprinkle with paprika.

Enjoy!!!

I would love to have YOU back!!

We will be starting another CHIP Class:
When: October 3rd through Nov. 17
Where: AMC Hospital
Ironwood Room
Time: 6:30 pm

First week classes are Monday through Thursday.
The following weeks, Tuesday and Thursday only.

I would love to have you back in class.
If interested call 920-830-6877
or 800-236--2236

See you in class!!!

September 24, 2011

I was scheduled to be in Columbus WI. today sharing my story in front of a large group of new CHIP Leaders.
I did not go as I came down with a case of the flu. When I told them I could not make it, a phone conference was going to take place. That did not happen cause when they called to do it, I was too busy coughing and sneezing. I am sure everyone is glad that I did not come down to speak with my illness, as no one wants to get sick.
How I hate being sick!!!
But tomorrow is a new day!!!

Mashed Sweet Potato's

These are really good. Oh so creamy!!

I got this recipe off of the America's test Kitchen. Of course I had to change a few ingredients to make it CHIP friendly.

OK number one never cook sweet potato's in water. According to America's Test Kitchen they get to water logged. Ummm! learned a new thing today. I was anxious to make them as I am an old cook for many years and had never heard that.

Ingredients:

• 2 sweet potatoes, peeled and cut vertically then horizontally into smaller pieces.


• 3-4 Tablespoons Earth Balance


• 3 Tablespoons plain soy creamer


• 2 Tablespoons dark brown sugar of choice

Directions:

1. Put sliced sweet potatoes in kettle.


2. Add all the rest of the ingredients.


3. Cook on low heat (covered kettle) for about 35 minutes or till tender.


4. I mashed these with my immersible blender until smooth.

Seeing I was going through the work I doubled the recipe. I am so glad I did, they are excellent.

Enjoy!!

Have a super wonderful weekend!!

Cooking Class-Verna's Home-9/20/2011

Dean and Mom

Again Dean and Mom-Are we having fun!!!!

Picture above and below are candle holders made especially for the cooking class
by some very special friends Tom and Jean Langenhuzen. Aren't they beautiful!!!!!

Kathleen Davidsen serving food. Husband, Peter in background also helped
. I could not have done it without them.

Top and bottom-some of the special people that came.

My son Dean and I did the cooking class together. In fact he did such a wonderful job. He graduate from classes at Fox Valley Technical Culinary School and is a chef in his own right.

It was a fun night, with lots of food to share. We are thinking about having a Thanksgiving/Christmas Cooking Class. Let's see if it works out.

I think everyone really enjoyed it. Had lots of nice comments after
from the people.

You missed a fun night!!!!! You are welcome to come to the next class if you are interested.

Red Peppers

Just want you to know that Red Peppers are on sale at Woodmen's 2 for $1.00.
That is a fabulous price.
This is the time to stock up for winter, yes I said winter. Can you believe it is just around the corner!!!!
I like to roast then for winter use, or just julienne them and freeze to use in all sorts of recipes.
Remember last year red peppers went up to $2.39 a piece, so get lots of them at this price, you will be glad you did this winter.

Stuffed Zucchini

Can you believe it, I can not find the recipe. With getting ready for the cooking class tonight
I put it who knows where
Anyway I can tell you this. After stuffing the zucchini I baked it in the oven for 25 minutes at 350 degrees. Any basic rice stuffing would be good in this.

I thought it ws really good, but a vegan cheese sauce would be super on this recipe.
It is more work, but a fun presentation if you have company.

If I find the recipe down the road I will ppst it.

Enjoy!!

Sauerkraut

I was listening to P Allen Smith, on the Create channel. He mentioned his Aunt

makes her sauerkraut his way and it is excellent.

I put up 8 quarts this afternoon in less than a hour. What a piece of cake it was.

They need to ferment in a dark cool place for a month and then I can try it. The problem with most sauerkraut is that it is so high in sodium.

Anyway here is the recipe in case you would like to try it!!!

Directions:

Stuff a hot quart jar with shredded cabbage. Push down tightly. Make sure the neck is clear of cabbage.

Put in the jar:

1 teaspoon canning salt

1 teaspoon sugar

1 teaspoon vinegar-I used Apple cider vinegar.

Fill to the neck with boiling water

Seal with a hot lid, and of course the ring

Put in a dark cool place for a month.

You can put the jars in a hot water bath for 20 minutes, but P. Allen Smith said it was not necessary.

Anxious to give it a try in a month. I want to make some "Reuben: Sandwiches. If this turns out you will see a recipe on my blog very soon for Reuben Sandwiches.

Yummy Yummy!!!

Zucchini Pancakes with Tomato Relish

I found this recipe on Vegan Dad's Website. They were really good but remember to make them small and flatten them slightly or the centers do not get done.

Tomato Onion Relish

• 1 Tablespoon oil


• 1 large sweet onion diced


• 2 Tablespoons packed brown sugar


• 2 Tablespoons apple cider vinegar


• 1 large tomato diced


• 1/4 teaspoon salt fresh ground black pepper

Directions:

1. Heat oil in pan over medium heat


2. Add onions and saute for about 5 minutes until soft and translucent but not browned.


3. Add brown sugar and vinegar and stir.


4. Bring to bubbling and cook for about 3 minutes, stirring regularly.


5. Add the rest of the ingredients and continue cooking about 5 minutes, stirring regularly.


6. Drain relish in a fine mesh strainer so it is no longer running.


7. Keep warm.

• Zucchini Pancakes
  1 cup all purpose flour or flour of choice


• 2 Tablespoons cornstarch


• 1/2 teaspoon baking powder


• 1/4 teaspoon baking soda


• 1/4 teaspoon salt


• fresh ground black pepper to taste


• 1/3 cup soy yogurt


• 1 teaspoon apple cider vinegar


• 1/2 cup soy milk-more if needed


• 2 sage leaves finely chopped-I used dried as that is what I had on hand


• 1 1/2 cups finely shredded zucchini or so-1 small zucchini will do.


• Chopped Parsley for garnish

Directions:

1. Whisk together dry ingredients in a medium bowl.


2. In a separate bowl whisk together, vinegar, yogurt, and soy milk. Squeeze excess moisture out of zucchini and add to liquid ingredients.


3. Gently mix the wet ingredients into the dry, adding a few splashes of soy milk if needed. The batter should be firm, not as runny as pancakes, but not stiff.


4. Heat a very small amount of oil in a skillet over medium to medium high heat.


5. Cook the pancakes in a hot skillet about 3 minutes on each side so they get golden and crispy brown. Keep pancakes small and flatten slightly.


6. You can keep these warm on a rack in a 300 degree oven for about 30 minutes or so if you need to make them ahead.


7. Serve with the relish and garnish with the parsley.

Enjoy!!!

Baked Onion Rings-Verna's Version

I posted a picture of onion rings yesterday and never finished it as I tried a new recipe last evening that I liked better.
Of course they are not as good as deep fried, but I promise ;you won't have a stomach ache after because you ate something bad,

Ingredients:

• 1 1/2 cups crushed cornflakes. I did this is my food processor. Crushed till very fine.


• 1/2 teaspoon stevia
  1 teaspoon paprika


• 1/2 teaspoon Braggs Seasoning or seasoning of choice


• 1/2 teaspoon garlic powder-go easy


• 1/2 teaspoon onion powder-go easy


• 2 large sweet onions- cut 1/2-3/4 " thick. Vidalia or Walla Walla, make sure the onions are sweet.


• Egg substitute to equal 3 eggs

Direction

1. Turn oven to 375 degrees.


2. In large bowl combine the first 6 ingredients.


3. Separate the onions into rings., saving the small rings for another use.


4. Beat egg substitute until frothy.


5. Dip onion rings into egg substitute then into crumb mixture.


6. Put on a baking sheet that has been lined with parchment paper and sprayed.


7. Spray lightly the onion rings.


8. Bake at 375 degrees 15 minutes or until onion rings are tender and coating is crispy.


9. I turned them over and baked 5 more minutes.


10. Serve immediately.

Enjoy!!

September CHIP Alumni Potluck

What a super bunch of people!

We had such a nice time at the potluck. The group was small but what a great opportunity to get to know everyone better.

Thank you Ed for the great job that you did sharing about SummerFest. Wouldn't it be great if we all went to SummerFest next year. Thank you Jean for sharing also.

What a great job Mary and Jackie did on the decorations
for the tables.

You people are just the best. I am so honored to know you all.

Baked Spinach Kofta with Cucumber-Yogurt Sauce

The bread crumbs that I rolled the Kofta in.

The scoop I used to make the Kofta's.

The Kofta's with the Cucumber-Yogurt Sauce. No it was not pink?

What are Kofta's??? Kofta's are a Middle Eastern and South Asian meatball. They are usually made with beef or lamb.

Of course these are vegan, and OMG are they ever good, with the tangy Cucumber-Yogurt sauce on top. I will give you exact proportions for this recipe.

( I didn't with the Mock Crab Cakes as I just threw everything together)
This recipe is rather putsy, so I did double it. No more work to double. This is the single recipe.

This would make a great appetizer.

Ingredients:

• 2 medium red potatoes-about 12 oz.



• 6 oz fresh spinach



• 2 oz. firm tofu-I put in almost 3 oz.



• 2 teaspoons nutritional Yeast Flakes



• 2 teaspoons lemon juice1/2 teaspoon Himalayan Salt



• 1 teaspoon cumin seeds



• 1/2 onion chopped



• 2 clove garlic minced



• 1 teaspoon minced fresh ginger



• 1/2 teaspoon garam masals- I believe I bought mine at Pennzy's Spice Store



• 3 Tablespoon Chickpea Flour



• _I used Bob's Red Mill organic white flour

Directions;

1. Peel and diced potatoes about 1/2 inch. Boil until tender, drain and mash.



2. In separate pan blanch spinach about 1 minute in boiling water until wilted. Drain well in colander. Cool!



3. Put spinach, tofu nutritional yeast, lemon juice and salt in food processor. Process until crumbly.



4. Spray a large skillet with canola spray. Bring to medium high heat. Toast the cumin seeds for about 1 minute. Add the onions, garlic and ginger and saute until the onions are soft about 1 minute.



5. Add the garam masala and stir. Add the mashed potatoes and the spinach mixture.



6. Remove from heat and put in a large bowl.



7. Add flour and stir well.



8. Shape into small balls about 1 " in diameter and roll in the bread crumbs.



9. Place on a baking sheet that has parchment paper on it.



10. Bake at 450 degrees. Bake for 12 minutes and then turn the kofta. Bake for 12 more minutes and turn then about 10 more minutes. As above they should be golden brown.

Cucumber-Soy Yogurt Sauce:

• 1 medium cucumber with seeds scraped out.



• 1 cup plain soy yogurt



• 1/4 cup diced red onions



• 1-2 tablespoons minced mint leaves-optional



• about 2- 3 Tablespoons lime juice



• 1/4 teaspoon ground coriander



• 1/4 teaspoon ground cumin



• Black pepper to taste

Directions:

1. Peel, remove seeds and finely diced cucumber. Let liquid drain off in a calender while you are mixing the rest of the ingredients.



2. Mix all ingredients together. Refrigerate 1/2 hour before serving.

Enjoy!!

The Kofta's freeze up nice if you are lucky enough to have some left!!!

Mock Crab Cakes

A friend that I met in Penn, at SummerFest gave me this recipe. They are really tasty.

With zucchini being so plentiful this is a great time to make these.

I grate the zucchini the night before I want to use this recipe. Put the grated zucchini on a baking sheet and freeze. The next day I remove from freezer and thaw. To rush the thawing process, run under col water. It is really important to squeeze all the water out of the zucchini before using. You could put salt on the zucchini to remove the water, but I didn't want more salt in this recipe. Also freeze grated zucchini in freezer bags for use in the winter months.

Ingredients:

• 2 1/2 cups zucchini, grated, squeezed dry-You don't


• need to peel on young zucchini


• Egg replacer for 1 egg


• 1 tablespoon Earth Balance, melted


• 1 teaspoon Old Bay Seasonings-get the one with lowest sodium content


• 1/2 teaspoon prepared mustard- I used Dijon Mustard


• 1 1/2 cups Italian Bread Crumbs-Way to high in sodium, so I use plain breadcrumbs and added 1 teaspoon Italian Seasonings


• 1 small onion chopped fine


• 1 small green pepper chopped fine


• 1 Tablespoon vegan mayonnaise


• pepper to taste

Directions:

1. Mix all the ingredients. Shape into small patties. Roll in bread crumbs.


2. Fry in sprayed pan or use the tablespoon Earth Balance.


3. These freeze up really nice.

I served these with a Cucumber sauce:

1. cucumber with peel and seeds removed


2. fresh dill


3. onion, chopped fine.


4. A touch of garlic


5. little lemon juice


6. pepper to taste


7. oh yes and you can use vegan yogurt, mayonnaise or sour cream or a combination there of.

Vegan Goldfish-Bunny -Chicken- Crackers

I will be babysitting for my 4 1/2 grandson and 1 1/2 granddaughter tomorrow and wanted to make these for them.

There is no food coloring,no sugar, no cheese, no artificial chemicals in these crackers. And they taste really good.

this recipe is suppose to make 125 crackers, that is why I did chicken and bunny crackers also.

Don't have the patients to make that many.

Ingredients:

• 1cup all purpose organic flour



• 2 tablespoons Nutritional Yeast



• 1/4 teaspoon onion powder



• 1/8 teaspoon turmeric



• 1 teaspoon salt-I use Himalayan Salt-go easy on the salt.



• 5 Tablespoons Earth Balance



• 3 tablespoons cold water

Directions:

1. Preheat oven to 375 degrees-Bake 12-15 minutes



2. In a food processor, combine all dry ingredients, which is the first 5.



3. Add Earth Balance-pulse about 15 times until crumbly.



4. Add water and process until mixture comes together.



5. On a lightly floured surface, roll out the dough until it is 1/8" thick. Use half the dough at a time.



6. Cut out crackers with goldfish or other cookie cutter.



7. Put on parchment paper. For eyes used the prong of a fork. If you make a mouth a tooth pick will work great.



8. Bake till lightly brown.



9. Let cool and store at room temperature in a tightly sealed container.