Verna's Wild Rice with Mandarin Orange Salad

Thursday evening after class I stopped at Festival Foods to pick up groceries for this Tuessday PM. I had not eaten supper so was starved and picked up some Wild Rice-Mandarin Orange Salad in the deli
.
Yes it was good but very flat, so I went home and made my version of it. I think you will really like this salad.

Verna's Wild Rice-Mandarin Orange Salad
Ingredients

• 4 cups cooked wild rice-I made the entire pkg and I froze the remainder rice.
• 2 large cans -15 Oz. Mandarin oranges in it's own juice-drained
• 1 & 1/2 chopped celery- I like my salads crunchy.
• 1 & 1/2 dried Craisins
• 2-3 teaspoons curry powder
• 3 Teaspoons Raspberry Balsamic Vinegar-I found at Woodmen's
• 1/2 cup Grape seed Vegan Mayonnaise or as needed- I added a whisker more.
• 1 bunch green onions-chopped-use the green also
• Zest of 1 orange
• 1 cup plus chopped walnuts

Directions.

1. Mix well in a large bowl- refrigerate several hours before serving.

I think you will really enjoy this recipe!!
Juice of 1/2 orange

Baked Apple Oatmeal

Laurie, gave me this recipe and it is really tasty.
Thanks Laurie.
Ingredients:

• 2 & 2/3 cups old fashioned oats
• 1/2 cup raisins or craisins
• 4 cups soymilk or milk of choice
• 1/3 cup packed turbinado brown sugar
• 2 tabespoons Earth Balance-melted-optional
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 medium apples, chopped with peel-about 2 cups
• 1/2-3/4 cups chopped walnuts

Directions:

1. Preheat oven 350 degrees
2. Mix all ingredients together.
3. Put in a 2 quart sprayed casserole container-I used my 9" square glass pan
4. Bake 40-45 minutes or until all liquid is absorbed.
5. Serve with fresh fruit, applesauce or whatever your heart desires.

Enjoy!!

Roasted Vegetables with Apples

I had a friend in for lunch yesterday and decided to roast vegetables. I also had a few apples that I wanted to use up, so I put them in with the veggies. the apples where great with the vegetables, they made everything sweeter.

Ingredients:

• Celery Root-peeled and cubed
• Bok Choy-cut in strips
• Luecks-cut in rounds
• Carrots -cut in rounds
• Daikon Radish-peeled and cubed
• 4-5 garlic cloves-diced
• 2-3 apples-don't peel and cut into bite size pieces

Directions:

1. Put veggies and apples in a bag.
2. Sprinkle with a touch of oil.
3. Add 1 teaspoon Braggs 24 Herbs and spices.
4. Shake bag to mix.
5. Put on parchment lined baking sheets to bake-single layers
6. Top with Rosemary Sprigs.
7. Bake 415-425 degrees for about 30 minutes or until golden brown.
8. Remove Rosemary sprigs and serve.

Enjoy!!

Spinacn Mango & Sugar Snap Pea Salad

This recipe was in the Herb Companion Magazine.

It has some of my very favorite foods in it. It is crunchy, sweet and tangy all at the same time.

Server 4-6.

This is for the Ginger Mango Dressing:

Ingredients:

• 1 large mango coarsely chopped
• 1/3 cup fresh squeezed orange juice
• 1 Tablespoon walnut or almond oil-I did not use
• 1 teaspoon toasted sesame oil
• 1/2 Tablespoon rice wine vinegar
• 1 garlic clove coarsely chopped
• 1 teaspoon freshly grated ginger
• 1 teaspoon whole grain mustard- used Dijon Mustard
• 1-2 teaspoons Agave Nectar
• Pinch of salt
• Freshly ground back pepper
• Mix well in a food processor or blender.
• Refrigerate to marinate the flavors

Salad:

1. 8 oz. fresh baby spinach or greens of choice
2. 3-4 green onions sliced
3. 1 large mango -diced in chunks
4. 2 cups sugar snap peas-trimmed,stringed and cut in half on a diagonal
5. 1 red bell pepper cut into match sticks
6. pepper to taste.
7. Pour dressing over salad mix well.

• Top salad with toasted chopped pecans.

Toast nuts in a dry skillet over medium heat, or toast o a baking sheet in a 300 degree oven, watching closely. Stir when needed.

Enjoy!

Veggie Edamame Burger

These where really very good. I found the recipe on the Let's Dish

-the live well network.

Ingredients:

• 1/4 cup Bulger wheat
• 1/2 cup cold water
• 1/2 teaspoon salt-I did not use
• 1 Tablespoon pickled ginger- note below.
• 10 oz. thawed edamame-make sure they are shelled.
• 4 teaspoons lemon juice
• 2/3 cup shredded carrots
• 4 teaspoons sweet cooking wine-if you can't drink it-don't use it.
• 1 & 1/4 cup Panko Breadcrumbs-watch the sodium.
• Egg Replacer to equal 4 eggs
• 2 teaspoons Srirach sauce
• 2 teaspoons low sodium worchershire sauce

Directions:

• Bring water and salt to boil. Add bulger and cook on low for 5 minutes covered. Let sit covered 15 minutes.
• While Bulger is cooking, put the ginger and edamame together in the food processor, until the beans are well minced.
• Place the bean/ginger mixture in a large bowl.
• Add lemon juice, carrots, wine, panko crumbs, egg replacer, Sriracha Sauce, and worchesshire sauce to the bean/ginger mixture.
• Add the Bulger Mixture, mix well with clean hands.
• Refrigerate for a few hours.. Measure mixture into 4 oz balls. Put in hot sprayed pan.
• Flatten with parchment paper, to about 1/2 inch thick.
• Cook about 2 & 1/2 minutes on each side until golden.
• Season with pepper
• Put on a high fiber bun with seasonings of choice, tomatoe, onion, greens.
• Pickled Ginger-Verna's Version:

I couldn't find this in the store so made my own. Leave sit for a few days in the refrigerator before using

Ingredients:

• 1 lb fresh young ginger-sliced thin
• 1/2 teaspoon salt
• 1 & 1/2 cups Rice Vinegar
• 1 teaspoon Stevia.
• Mix together 
• Refrigerate in a glass jar.
• It was suggested to use this with cooked and mashed eggplant mixed with Blue Cheese.

Enjoy!!!

Verna's Rhubarb Orange Muffins

I am really sorry. I made these last week and with company coming they got gobbled up in no time and I forgot to take a picture.
If I make them in the near future I will post a picture. In the mean time hear is the recipe.
These are really good!!
Rhubarb Muffins

Ingredients:

• 2 & 1/2 cups whole Wheat Pastry Flour
• 2 teaspoons baking powder- without aluminum in.
• 1 teaspoon baking soda
• 1 teaspoon ground cardamon
• 1/2 teaspoon salt-I did use
• 2 & 1/2 teaspoon orange zest
• 3/4 cup fresh squeezed orange juice
• 3/4 cup unsweetened applesauce
• 1/3 cup Agave Nectar
• 1/4 cup oil
• 1 teaspoon vanilla extract-please no imitation
• 2 cups chopped rhubarb
• 1 cup chopped walnuts
• Turbinado Brown Sugar

Directions

• Set oven at 350 degrees-bake about 15min. small-20 minutes large
• Mix together flour, baking powder, baking soda, cardamon and salt in large bowl.
• IN another bowl mix together, orange zest, orange juice, applesauce, Agave Nectar, oil and vanilla extract.
• Gently fold wet ingredients into dry ingredients with a wooden spoon-do not over mix.
• Add rhubarb and nuts. Gently fold in.Spray small muffin tins, add batter.
• Sprinkle tops with Turbinado Sugar.

Bake 350 degrees for about 15 minutes

Note I have decreased the oil in this recipe trememdously and replaced it wit applesauce. Next time I am going to try all applesauce and no oil.

Enjoy!!!

Rhubarb Muffins

Rhubarb-Strawberry Smoothie

I am trying to use my rhubarb in a healthy way. this is really tasty.
Ingredients:

• 1cup to 1 1/2 cups vanilla soy milk


• 1 cup to 1 1/2 frozen strawberries


• 1 teaspoon flaxseed


• Squirt of agave Nectar


• Rhubarb sauce-directions below.

Directions:
Put in blender and blend until smooth.

To make Rhubarb sauce:
Make this ahead-like the night before so that it is cooled sufficiently.

• 1-1/2 cups fresh rhubarb diced


• 1/4 cup water


• 1 teaspoon stevia


• Cook until tender. Refrigerate.

I have been making this sauce in large batches, when it is cooled, I freeze it in freezer bags and mark and date it.

Enjoy!!