Freckled Frogg

Please Check last post!!!!!!!!

I was talking to a few friends today, and had suggested to them that a bunch of us Chippers get together and go to the Freckled Frogg.
Would you be interested as a group? If so email me at verna.v@att.net and lets see what we can put together. If you are alone that is ok, you all know me and you will get to meet new friends. We would just need a few drivers. Let's fill up the cars.
We all need just a fun day to get together.

Sorry guys, this would be a woman's day out.

The Freckled Frogg in Waupaca

A very special friend treated me to the Freckled Frogg in Waupaca.
N2729 QQ Chain O' Lakes
Waupaca 54981. Phone 715-258-7363. www.thefreckledfrogg.com
If you want a true adventure you need to try this place. It is in a very small house that seats only about 12-15 people on different small tables. Everything from the place to the food to the owner, Sandy is a fabulous experience. I have never been anywhere quite like this place. It is an unforgettable, wonderful experience. The owner is as unique as the food she creates.
It is a fun place to go with a friend or two. Make sure to make reservations as you may not find a place to sit.
Give it a try, you will be talking to everyone about your fun day!!! Don't we all need that from time to time!!!!

Dessert was flowerless Chocolate Cake with Mint Ice Cream. See the frog on the plate.

We where given a sample of the vegetarian Kiesch . (Not sure that is spelled corectly.) Everything That is made is just so fun to try. Not necessarily all healthy, but not bad.

Bread was served in small flower pots.

My friend and I both had a Strawberry Salad, that was out of this world.

Decorated absolutely adorable, with lots of yummy items on the salad.

Chocolate Pudding

This is NOT the same recipe for pudding that I posted the other day. This is a different recipe!!!!

It is decadent, delicious, wonderful, quick and easy and oh soooooooooo very good!!

Give it a try I think you will love it. It will not be the only time you make it.

In a food processor add:

• 1/2 pkg Mori-Nu Silken Firm tofu-Do not substitute as it will not work.


• 3/4-1 pkg New Dream No dairy Chocolate Chips. They are in a bright blue bag. I know Festival on Northland (in the natural food aisle) has them. Not all vegan chips melt so again I would not substitute. A word from experience.


• 3 teaspoons vanilla extract-no imitation please.


• 1/8 teaspoon nutmeg


• I love 2 teaspoon mint flavoring in the pudding.

In a small pan:

1. Heat 1 2/3 cup vanilla soymilk.


2. Do NOT boil.


3. When steam comes off the milk, add to food processor and blend on high until all chips are melted and is nice and creamy.


4. Pour into a glass container and refrigerate until set. this will take at least 2 hours.


5. It will thicken up as it cools. If for more than 2 people you may want to double.

Other additions.

1. The first time I made it I added 2 teaspoons Mocha Instant Coffee- Umm really good.


2. This time I added 2 plus teaspoons Mint Extract.


3. How about peanut butter!!

This is really great pudding. It is the best pudding that I have ever had since I went vegan.

Enjoy!!! Let me know what you think by leaving a comment.

Celery Root Salad

I mixed a celery root with a Granny Smith Apple plus other ingredients an put the salad on a bed of roasted beets. I didn't have surgery so I am busy coming up with/trying new recipes.

After the 82 degree weather we had last week it feels good to be inside.

Ingredients:

• 1/3-1/2 cup vegan mayonnaise


• 2 Tablespoon Dijon Mustard


• 1 Tablespoon plus fresh lemon juice


• 2 Tablespoons chopped parsley


• 1 lb. celery root peeled, coarsely grated before mixing


• 2 tart green apples, peeled quartered and julienned


• Fresh ground pepper to taste


• I added fresh chopped chives and sunflower seeds also to the mixture and top for garnish.

Directions:

1. I cut up celery root in chunks and put in a food processor, so much easier than grating and my stomach doesn't care.


2. I did the same with the apples and left the peel on.


3. Mix everything together and chill for at least 1 hour.


4. I thought the salad looked really bland so I roasted some beets and put salad on top of that. Appearance is really important in food.

Enjoy!!

Celery Root

This is Celery Root. Sometimes they are quite a bit larger. I have never used Celery Root and so often people ask me what do you do with it.

I cut the ends off of the Celery Root, so that
I could stand it up. I Sliced the root and then diced in 1/2 pieces.

I put the diced (2 roots) in boiling water and add 4 Yukon Gold Potatoes (diced).

After the potatoes where soft, I drained then and then added about 1/3 cup plain soy creamer and about that much Earth Balance. After mashing the concoction, I added Horseradish Sauce to taste, tad of salt and some freshly ground black pepper. Would have liked to add some chopped chives to this but forgot.

I then proceeded to roast, celery, onions, garlic, red pepper,
Yukon Gold Potato, plus 2 plum tomatoes that I had on the cupboard that needed to be used up. Use any root vegetables you have on hand. Bake at 425 Degrees. Turning once, when finished,
I added some Braggs seasoning. touch of pepper and some fresh Rosemary to the roasted vegetables and served them over the celery root potatoes.

They where very enjoyable.

Be adventuresome and give celery root a try. I think you will really like it.

March 24

I just came from Woodsmen.

Just want you to know that Red Peppers are on sale today for 49 cents. They had lots and lots of them there this afternoon. I bought a bunch of them to roast.

Nothing like roasted red pepper in so many things. Even on sandwiches this is so great.

I like freezing roasted peppers in freezer bags for future use.

Garlic Cheez Sauce

Cheez Sauce-This is a double recipe, still in the kettle.

I made a Green Bean Casserole and put the sauce in there. This is really good.
Jean gave me the recipe and it is very good and versatile.
Try it over vegetables, or use as a dip.
Ingredients:

• 1 cup water


• 1/4 cup Nutritional Yeast


• 2 Tablespoons Cornstarch


• 1 Tablespoon Flour- I did not use


• 1 teaspoon lemon juice


• 1/2 teaspoon salt


• 1/4 teaspoon plus of garlic


• Seasonings of choice

Plus:

• I used 1/2 teaspoon Braggs Organic Sprinkles-.24 Herbs and Spices-(my favorite seasoning)


• Woodman's has this in aisle 23, left hand side towards the back of the store.


• Plus I Used a couple shakes of Mrs. Dash southwest Chipotle Seasoning and a dash of fresh ground pepper.

Directions:

1. Mix well in blender.


2. Cook over medium heat till thickened.


3. Season to taste..


4. For the casserole I browned onions and garlic. added green beans, and the cheese sauce.

1. Poured in a glass casserole container. Sprinkle with Panco Crumbs (low sodium) as that is all the "bread" I had in the house.


2. sprayed the top with vegetable spray.


3. Baked at 375 degrees for 35 minutes.

Enjoy!!!!!

Gorgous Flower Arrangments

I received this fun bouquet today and wanted to share it with you. I have been so blessed to be a recipient of her gorgeous work.

It came from the FLOWER GIRL Design Studio, in Appleton.
www.FlowerGirlDesignStudio.com
If you want something really unique give Michelle a call at 920-284-7292.

Check the pink flower on top, it is a pink kale plant. The bottom was stripped off ( hopefully it was eaten) and the top used in this arrangement. It is just too cool!!!

Surgery

It is March 22 and one more time surgery has been cancelled. I came down with Bronchitis yesterday, so tomorrow surgery will not take place.
Last week I had Bladder Infection and the week before that three minutes before I was to go into surgery they found out I was running a fever so was sent home.
It don't figure. Been on the CHIP Program 5 years and haven't been sick. All of a sudden I am getting sick every week.
Just can't believe it!!!!
Is God trying to tell me something!!!!! Many have been praying for me and maybe it is time I listen.

April 16 our new CHIP Classes are starting and I will be there.
I can't deal with planning another surgery at this time. It is way to much of a emotional roller coaster.
Will consider it after the next class.
Today is a new day!!!!!

Chocolate Whizzy Pudding

This recipe came from the Mitch Spinach Website. The recipes on there are for children, but I
love them as they are quick and easy.
Ingredients:

• 2 ripe avocados


• 10 dates-Majoul would be the best.


• 1/2 cup organic cocoa powder


• 2 teaspoons vanilla


• 3/4-1 cup water


• I added 1 teaspoon mint flavoring.

Directions:

1. Put all ingredients except water in a food processor.


2. Blend until very creamy.


3. Add water to consistency desired.


4. Continue to blend until well mixed.
   


5. I found this to taste better the next day.

Enjoy!!

Magnolia Tree

It is March 20, 2012 and my Magnolia Tree is blooming in the backyard. (Bottom picture)

Top picture was taken today March 22, 12. Isn't it absolutely gorgous!!!!

This is something I see closer to Mothers Day.
With the mild winter and the 78-84 degree weather we have been experiecing
it is blooming way ahead of it's time.

It is so cool to see flowers in bloom.

Thai Pizza

I went out to Fratellos last week and had their Thai Pizza. This is my version of it. There's was a little bit more spicy
-and not as much cheese otherwise they tasted pretty much the same.

I picked up the pizza crust at Festival Foods-on Northland, in the far corner by the bakery.

They tell you to let it rise for 45 minutes, but it takes longer than that. Although with this nice weather it rose real nice yesterday.

Sauce Ingredients:

• 4 Tablespoons creamy peanut butter-low sodium


• 1/2-1 cup coconut milk-in a can, mix well


• 1/2 teaspoon Braggs Liquid Aminos-go easy


• 1/2 teaspoon chili powder


• 3 Tablespoons fresh ginger-grated


• 2 clove garlic-minced


• Juice of 1/2 lime-I used about 1 teaspoon


• black pepper squirt of Siracha Sauce

Toppings:

• Vegan Cheeses of choice


• Pistachio nuts


• onions-chopped


• cilantro-chopped-if you don't like cilantro, you could put on spinach or any other greens.Cut very Carrots cut very fine-I used my box crater.


• Fresh sprouts

Directions:

1. Spread crust in pie pan.


2. Bake at 6 minutes


3. Remove from oven-top with sauce-, cheese and toppings.


4. Bake at 400 degrees until crust is golden brown.


5. 
   

Enjoy!!!

California Creamed Kale

. I got this recipe off the Mitch Spinach website, which has recipes for children.
The recipes are quick and easy. I made this today and you can see how thick
it is. If I would have stirred it in with the kale it probably would have been perfect.

I did add a few more ingredients to it as it was rather bland,it's for kids, so spicy is not an option.

Ingredients:

• 1 cup raw cashews


• 1 cup almond milk-plain-without the vanilla


• 1/2 Tablespoon onion flakes-actually it called for 4 Tablespoons but all I had was powder.


• 1 Tablespoon no-salt seasoning


• I added 1 teaspoons garlic powder


• 3 Tablespoons Nutritional Yeast


• Dash of hot sauce

Directions:

1. Steam kale until soft.


2. Put all ingredients in a high powered blender and blend until smooth.


3. Press water out of kale


4. Add cream sauce. I would mix it in well.

Enjoy!!!

March 18, 2012

It is March 18th, 2012.
The temperature outside today is 78 degrees. It feels more like July outside today. All my flowers are coming up and my Magnolia tree is budding out. This usually happens around Mother's Day.

Makes you wonder what the next few months will be like. Are we in for a big snow storm yet!!!! Better not put those snow shovels away to far, as it is way to early to be this nice out.
Oh well, we sure will enjoy the day.!!!

Apple Treat

My friend Jean took me out to eat at Fratellos. We ended up having there Black Bean Burger with Mango Sauce. Also for a side they had a Granny Smith Apple, some greens in the center with some honey on it. It was so simple and so very good.

Obviously this is not a Granny Smith Apple. I used a Pink Lady (my favorite) with a little Agave Nectar on it.

A great snack, and so much healthier than most.

Wanted to pass the idea along to you.!!!

Verna's Vegan Lasagna

Ohhh!! this is really good

I am so bummed as I was suppose to have surgery on Monday the 12th. I was all set to go to surgery and they found out I had an infection. So they scheduled surgery for Friday the 16th. Once again it was cancelled as I have bladder infection. Yuk.The doctor said they want to wait several weeks to make sure I am OK.

Anyway here is the recipe.

Ingredients:

• 1 1/2-2 onions-diced-I used the food processor


• 4 garlic cloves- crushed-I used the food processor


• 3 large portabella mushrooms- cleaned -put in food processor, process to look like hamburger.


• 1 -6 oz can tomato paste-low sodium, Shurfine is 20 mg.


• 2 1/2-- 8 oz cans of tomato sauce-I used Contadina-no salt added


• 1/2 teaspoon salt-the recipe called for 1 1/2 teaspoons, but that is more than I should have


• 1 1/2 teaspoon freshly ground black pepper


• 1 1/2 teaspoon oregano


• 2 teaspoon dried basil


• 2-2 1/2 cups Mori-Nu Silken Tofu-soft-drained and put in food processor to make creamy.


• 2 cubes of parsley, that was frozen and thawed-can use fresh-about 1/3 of a cup


• 6 oz. bag of baby fresh spinach-chopped in food processor.


• 1/2 cup vegan Parmesan cheese.


• Whole Wheat lasagna noodles-partially cooked


• 16 oz vegan mozzarella cheese shredded.


• Directions:

1. In large saucepan over medium heat, saute 2-3 minutes the onion and garlic.


2. Add chopped portabella mushrooms. Saute 3-4 minutes more.


3. Add tomato paste and tomato sauce.


4. Add seasonings. Cook 6-8 minutes.


5. Remove sauce from heat and set aside.


6. In a separate bowl. add tofu, spinach, pinch of salt, pepper, parsley, and Parmesan cheese. Mix well. Set aside.


7. Drain the partially cooked Lasagna noodles.


8. In 9 by 13 " glass pan, put about 1/2-3/4 cup of tomato sauce, in the bottom of the pan.


9. Top with lasagna noodles.add about 1/3 to of the tofu/spinach mixture .


10. Top with 1/2 cup mozzarella cheese.


11. Repeat layers 2 more times, ending with mozzarella cheese.


12. Bake 375 degrees for 30 minutes, covered


13. I used parchment paper-tin foil is rumored to cause dementia and alshimers disease.


14. Remove parchment paper and bake 30 minutes more.


15. Leave sit for 10 minutes before serving.

Freezes wonderfully. I cut the lasagna into serving pieces. put on a cookie sheet and freeze. After it is frozen I put in freezer bags and mark and date.

This is a real treat. I had a non vegan person in for lunch and she really like it.

Enjoy!!!!

Vegetarian Chili

Jean this is just for you!

Someone brought this to the Alumni Potluck. Sorry I don't know who it was, but sure heard great comments on the recipe. Sorry I don't have a picture.
Ingredients:

• 1 1/2 cups celery-chopped


• 1 1/2 cups green pepper -chopped


• 1 cup onions- chopped


• 2 clove garlic-chopped


• Saute in 5 Tabelspoons water

Add to above mixture:

• 2 28 oz cans whole or stewed tomatoes


• 2 16 oz cans garbanzo beans, rinsed and drained


• 2 16 oz cans chili beans with sauce-watach the sodium


• 1/2-1 cup raisins


• 1/4 cup red wine vinegar


• 1 Tabelspoon chili powder


• 1 Tabelspoon parsley


• 2 teaspoons cumin


• 2 teaspoons salt-go real easy


• 1 teaspoon ground allspice


• 1/2 teaspoon dried basil


• 1/2 teaspoon pepper


• 1 1/2 teaspoon oregano


• 1 bay leaf

1. Directions:
   Bring to a boil, reduce heat.


2. Add 1/2-1cup cashews


3. 1 can beer-Is that why it was so good!!!!!


4. 1 cup or more TVP-I would use portabells mushrooms-chopped the size of hamburger.

Comments added where Verna's

Enjoy!!!

Verna's Shephard Muffins

I had these odd and ends in the frig and wanted to do something with them.

• I took high fiber bread and cut off the crusts and pushed the bread down into a large muffin tin., that was sprayed.


• Bake at 425 degrees until toasted.


• I put some garlic mashed potatoes on the bottom.


• I put some peas on top of that and then covered it with my cheese sauce (on blog)


• I baked it until it was nice and golden and hot.


• This is not much of a recipe but was very good.


• I also chopped some portables mushrooms to the consistency of hamburger and browned them with onions and garlic. I didn't have room for the portabelas. I may try it next time by putting it in a glass pie plate. Putting the bread on the bottom and then layering.Would have more room.

Enjoy!!!

Rasberry Peach Crumble Cake

Mary K. brought this to the potluck last week. I didn't get a chance to get any, but I heard it was excellent.
Ingredients:

• 2 cups-unbleached white flour-I would use WW Pastry Flour


• 1 1/2 teaspoon baking powder


• 2/3 cup raw cashew pieces


• 2/3 cup honey


• 3/4 cup water


• 1 teaspoon vanilla extract-no imitation, please
  1 Tablespoon olive oil


• 1 cup fresh raspberries or blueberries


• 1/2 cup peaches, fresh sliced

Directions:

1. Preheat oven to 350 degrees.


2. In a mixing bowl, combine flour and baking powder.


3. Blenderize cashews, honey, water, oil and vanilla until smooth.


4. Pour blended mixture into dry ingredients. Mix gently.


5. Press 2/3 of the mixture into the bottom of a lightly sprayed 9" springform pan.


6. Cover with raspberries and peaches. Sprinkle or dab remaining third of mixture over the fruit.


7. Bake 45-60 minutes until golden brown.


8. Serve warm or cold with creamed Pear Topping.

Creamed Pear Topping:

• 3/4 cup raw cashews


• 1 teaspoon vanilla 3 1/2 cups (28oz.) canned pears unsweetened


• Directions:


• Drain pears and reserve juice.


• Place all ingredients in blender. Blend until very smooth.


• Add pear juice for desired consistency.


• Serve on the side.

Thanks Mary.

Enjoy!!!

Wacky Chocolate Cake

Recipe from Alka Chandna.
Makes 9 3 by 3 pieces.

• 
  Robbie brought these to the potluck on Wed PM. They where very good. They disappeared fast.


• I had a picture of them, but not sure what happened to the picture.


• Ingredients:


• 1 1/2 cups unbleached pastry flour


• 3/4 cups of a healthy sugar-not liquid


• 1/2 teaspoon salt


• 1 1/2 teaspoons baking soda


• 3 Tablespoons organic cocoa powder


• 2 teaspoons vanilla extract


• 5 teaspoons unsweetened applesauce


• 1 Tablespoon vinegar


• 1 cup cold water

Directions:

1. Preheat oven to 350 degrees.


2. Combine the first 5 (dry) ingredients in a bowl. Mix well with a fork.


3. In a separate bowl, mix the liquid ingredients.


4. Make a well in the dry ingredients. Pour liquid ingredients into dry ingredients.


5. Stir with a fork until well mixed.


6. Pour into a 9 by 9" glass baking dish, and bake for 30 minutes until a toothpick inserted in the center comes out clean.

These where excellent.

Enjoy!!!

My Youngest Grandson

My youngest grandson just turned 5 yesterday.

Arn't grandkids just the best!!!!

John and Karen's Garbanzo Bean Wrap

These are so beautiful. What a great job you two did with this recipe.

John and Karen took my Garbanzo Bean recipe and did wonders with it.

Ingredients:

• 15 oz. can Kuner's no salt added garbanzo beans-drained and rinsed.


• 1/2 onion finely chopped


• 2-3 stalks of celery-finely diced


• 2 large radishes-finely diced


• 3 Tablespoons sweet pickle relish-low sodium


• 3-4 Tablespoons Grapeseed Oil Vegenaise "mayo"


• 1 teaspoon curry powder


• black pepper to taste

Use your favorite wrap. Greens and veggies of choice.

Directions:

1. Mix everything together.


2. Refrigerate a few hours to marinate flavors.


3. Spread unto wrap.


4. Add desired greens.


5. Roll up the wrap.


6. Cut into small pieces and garnish with a cherry tomato.

Didn't they do a great job!!!!

Looks wonderful John and Karen.

March 2, 2012 Snow Storm

Isn't this just gorgeous!! How I love to see God's Handy Work, on the bushes, trees, etc.

I hate driving in weather like it was last evening,

but it sure is nice to be inside and see how pretty it is.

I understand we received about 6 " snow.

Have a great day and go out and build a BIG snowman. Never to old to do that you know!!!

Mexican Black Bean Lasagna

This is really good and quick and easy to make. It was in the March Womans Day Magazine.
Ingredients

• 1 large onion-chopped


• 2 jalapenos-seeded if desired and finely chopped


• 1 red bell pepper cut into 1" pieces


• 2 clove of garlic-finely chopped


• 1 15 oz can black beans-rinsed


• 1 cup frozen corn kernels-thawed


• 2 teaspoons chili powder


• 2 Tablespoons fresh lime juice


• 1/2 cup fresh cilantro-chopped plus more for serving


• 1 10 oz. can red enchilada sauce-about 1 cup


• 9 small corn tortillas


• About 1 1/2 cheese of choice


• Sour cream and hot sauce for serving

Directions:

1. Heat oven to 425 degrees. Saute onion in sprayed skillet for about 5 minutes.


2. Add the jalapenos, bell pepper and garlic. Cook covered stirring occasionally for about 6-8 minutes.


3. Stir in the beans, corn chili powder and cook about 2 minutes. Add lime juice and cilantro.


4. Spread 1/4 cup of enchilada sauce on the bottom of a 8" square glass pan.


5. top with 2-3 tortillas, tearing them to fit as necessary.


6. Spread a third of the remaining enchilada sauce over the top of the tortillas. About 1/4 cup.


7. Top with 1/3 of the bean mixture and 1/2 cup cheese. Repeat twice.


8. Bake until the lasagna is heated through and the top is beginning to brown. About 15 minutes.


9. Let stand fro 5 minutes before serving.


10. Serve with sour cream, lime wedges and hot sauce.

Enjoy!!