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Pumpkin Carob Chip Muffins

I love making muffins in the very small tins. I figure I don't eat as much that way. But I think sometimes I am just kidding myself. Even if I am I still  like the realy small muffins.
I made these the other day and really enjoyed them.

Ingredients:
1 cup pumpkin-not pumpkin pie filling-I used a fresh pumpkin
1/3 cup watr
1/3 cup oil
2 tabelspoons ground fax seed
1 teaspoon vanilla
1 2/3 whole wheat pastry flour-make ssure that it is pastry as that is much lighter.
1 1/3 cup sugar-I used 1/3 cup sugar and 1 teaspoon powdered Stevia.
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg-I used freshly ground.
1/3 cup carob chocolate chips-or chips of your choice.
1/2 cup pecans chopped- I used chopped walnuts as that is what I had.

Directions:

Verna's Vegan Rueben Sandwich

I have been trying to make Reuben sandwiches forever and never came up with a recipe that I liked. In fact I had a special friend in for rueben sandwiches which where suppose to go in the crockpot over night. It was made with tofu, and the recipe said it was the best. When my friend came I ended up making a salad as the tofu Reuben was yuk!~ Before CHIP when I was running my flowershop I used to go to Fryer Tucks for Reuben's. They where the best.
I don't know how these rate with Fryer Tucks, because it has been so long since I have been there, but I really enjoyed these. I ended up taking the ingredients out of some of the recipes and added my own concoction.

Ingredients:

• 1 pkg.-6 oz. baby portables mushrooms-sliced-I used more like 10 oz.
• 1 pkg fresh baby spinach-optional-although I liked it in. I did with and also without. Good both ways.
• 2 Tablespoons Earth Balance Butter
• Black Rye Bread or bread of your choice
• Swiss cheese of your choice
• 1 cup low-sodium sauerkraut -rinsed and squeezed dry
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/2 teaspoon dry mustard
• 2-3 drops liquid smoke-be caeful not to get to much.

Sauce:

• 1 cup Grapeseed Veganaise-with purple cap
• 2-3 Tablespoons ketchup-Please use No  High Fructose Corn Syrup Ketchup.
• 2-3 Tablespoons low-sodium pickle relish- drained. I used my own that I made Mt. Olive Sweet Pickle Relish has 90 mil. of sodium which is one of the lower sodium
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Mix well.

Directions:

1. Saute sliced mushrooms with seasonings until lightly browned. Remove mushrooms from pan and set aside.
2. In the same pan saute the spinach until wilted. Remove from the heat and set aside in another bowl.
3. Wipe pan with paper toweling. Butter bread lightly with Earth Balance.
4. Put in clean pan, butter side down.
5. Top with mushrooms. spinach ,sauerkraut, and cheese. top with butter bread that has the sauce on the bottom side of the bread
6. Cover. When nicely browned, flipped sandwich over.

I think you will love this. Would love your comments.

Enjoy!!!

Lentil Loaf

I am making a food for a CHIP friend who fell and broke her elbow and nose. Anther good friend Jean gave me this recipe.

Tomato topping Mixture:

• 1 6 oz can tomato paste
• 1 Tablespoon sugar
• 1/2 Tablespoon Apple Cider Vinegar
• 1 Tablespoon onion fakes
• 1 teaspoon garlic powder

1. Do above mixture first and set aside.
2.  I did not use above mixture, but instead used 1 cup ketchup with No Fructose Corn Syrup in it.
3. The above mixture was to be spread over the top of the loaf before baking. I used ketchup and added it to the ingredients to make more moist. (Jean's input)

Lentil Loaf|

• 1 cup old fashioned oats- I could not believe but I had no oatmeal in the house so used 5 Grain Cereal
• 1/2 block extra firm tofu
• 1cup each chopped onion and celery
• 1/2 cup each chopped red peppers and green peppers
• 1 cup ketchup- with NoFructose Corn Syrup in it
• 1/4 teaspoon thyme
• 1/4 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt-optional
• 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried mustard
• 1 Tablespoon low sodium Worcestershire sauce
• 1 Tablespoon balsamic vinegar
• 3 Tablespoons plain corn meal
• 1 teaspoon sugar-optional
• 1 1/2 cups cooked and drained lentils

Directions:

1. Preheat oven to 375 degrees.
2. Saute onions, peppers, celery and let cook until the onions are transparent. About 5 minutes. Be sure to stir frequently.
3. In a food processor pulse the oatmeal about 5 times.
4. Drain tofu well and press with hands until all water is out. In a bowl mash tofu with a fork, combine with cooked onions and peppers.
5. Add 1 cup ketchup- I used ketchup and omitted the tomato mixture on top.
6.  Add the rest of the ingredients until well mixed.
7. Spray small loaf pans or muffin tins with cooking spray. Whatever you prefer to use.
8. Bake for 1 hour until bottoms of muffins are nice and browned. 
9. Let set 10 minutes before removing from pan.

Tips from Verna's Test Kitchen:

1. I like using a small loaf pan  (6" by3 1/2 ") or a large muffin tin for these as they bake in the center much nicer.
2. Using a large ice ceam scoop to fill the muffin tins works wonderful.
3. As long as I am making these, I like to double the recipe. Otherwise I usually find 1/2 block of tofu in my frig that I have to throug away. Hate wasting food.
4. Plus these freeze up great and thaw very quickly.

Enjoy!!

Strawbrry-Kiwi Slaw with Honey-Musturd Dressing

I got this recipe from Gerry Hamm. It is quick and easy and very good. If you don't like cilantro use parsley instead.Uh, but the cilantro really makes it!!!!

Dressing:

• 2 teaspoons Dijon Mustard
• 1 teaspoon dried tarragon or 2 teaspoons fresh-chopped
• 1 tablespoon honey
• 2 teaspoons olive oil
• 1 Tablespoon plain fat-free yogurt

Salad:

• 1 cup sliced fresh strawberries
• 1 ripe kiwi, peeled and sliced into thin strips-I use 3
• 2 cups finely chopped cabbage
• 1/2 cup fresh chopped cilantro

Directions:

1. In small bowl, combine all the dressing ingredients.
2. Mix and toss fruits, cabbage and cilantro.
3. Divide amongst 4  salad plates.
4. Divide the dressing among the 4 plates
5. Makes 4 servings.

Per serving: 72 calories, 3grams total fat, less than i gram saturated fat, 13 grams carbohydrates, 1 gram protein, 2 grams dietary fiber, 42 mg sodium.

Enjoy!!! I am going to have some for supper,  now!

Kale Chips

This is so quick and easy. I hope you enjoy them.
Ingredients:

• 1 bunch kale
• 1 tablespoon oil
• 1/2 teaspoon salt- I used about 1/4
• 1/2 teaspoon each garlic and onion powder
• 1/2 teaspoon Bragg's 24 Herbs and Seasonings

     Directions:

1. Wash and dry kale thoroughly.
2. Remove kale from the stem-cut into smaller pieces.
3. put dried kale and all other ingredients in a plastic grocery shopping bag. Shake well. spread out a single layer on a rack which is on a baking sheet.
4. Bake 350 degrees for 8 minutes-or maybe a few seconds more.
5. Store in a brown bag. Showed be eaten with the day.

 

Enjoy!!!

Cheesy Dip

This is another recipe for un-cheese recipe that my granddaughter Deanna, gave me. By the  pictures you probably think I eat toast with "cheeze "sauce on all the time. This happens to be one of my favorite recipes as it is quick, easy and scrumptious. Can't ask more than that in a recipe. I used  this recipe as a sauce rather than a dip.

Ingredients:
1 cup plain soy milk
2 Tablespoons oil
1 Tablespoon Tahini
1-2 Tablespoons ketchup
1/4 cup flour
1/4 cup nutritional yeast
1/2 teaspoon turmeric
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
Directions:
In a small saucepan mix wet ingredients. Slowly add dry ingredients stirring constantly on medium heat until smooth and thick.
adjust ingredients to your taste.

Enjoy!!!

Verna's Baked Chips

1. I used 3 Russet Potatoes to make these chips. After slicing them as thin as I could (I don't have a mandolin) I soaked them in ice water for 30-45 minutes to get rid of some of the starch and also this helps make the chips crispier.
2. Make sure to separate the sliced potatoes before soaking. 
3. Drain the potatoes and dry very well with a towel.
4. Put dried potato slices in a plastic bag. I added less than a tablespoon of oil.
5. Shake bag very well.
6. Place on parchment lined baking sheet, not overlapping the potato chips.
7. I sprinkled the potato chips with Braggs 24 Herbs and Seasonings and some of Mrs. Dash Southwestern Chipotle Seasoning.
8. Bake at 425 Degrees for 25-35 miutes or until crisp.
9. watch closely as the thinner potatoes will be baked sooner.
10. Put on serving tray.
11. I went in my herb garden to find some herbs and sprinkled chives and a few other seasonings I had still growing outside over my baked chips. Nice substitute for any high choleric dips.

Enjoy!!!

Melty Swiss Cheez

This is another recipe from the Ultimate Uncheese Cookbook by Jo Stepanick.
In the book it sucggest to pour this luscious sauce over steamed veggies, baked potato, for macaroni and cheese, toast points, chips or casseroles.
I toasted a piece of toast, put some lightly cooked veggies on my toast which I had seasoned, my last lonely tomato from my garden and then the sauce.
Ingredients:

• 1 1/2 cups non dairy, unsweetened milk-I used Rice Milk
• 1/4 cup nutritional yeast flakes
• 1/4 cup flour of choice
• 2 Tablespoons sesame tahini
• 2 tablespoons arrowroot or cornstarch
• 2 teaspoons fresh lemon juice
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 teaspoon salt-I used 1/4 teaspoon-it did need some salt.
• I wanted a swiss flavor so I added 2 teaspoons light miso, also a few drops of liquid smoke.

Directions:

1. Put all ingredients in a blender, blend till smooth,
2. Transfer to a small saucepan. Cook over medium heat until thick stirring constantly.
3. Serve warm.

Enjoy!!!!

Classic Waldorf Salad

This weekend I did flowers for a wedding. It is always so much fun to do that. After I came home from servicing the wedding, it was raining so I cooked up a storm.
I love  teaching CHIP with Jennifer, but when I am not doing that I love doing flowers for weddings, decorating homes or cooking. Not necessarily in that order. Oh yes I enjoy lots of other things also.

This recipe was in my April/May Vegetarian Magazine.
Did you know that the Waldorf Salad was created in the 1890s at the Waldorf Hotel in New York City. The Waldorf Salad was once considered to be-all and end-all of culinary circles. If you served this salad you where really somebody.

Ingredients:
3/4 cup broken walnut pieces-toasted
2 cups diced celery
3 cups diced red apple with peel on
1 cup halved grapes-I used more
Greens for garnish
Dressing:

• 1/2 cup vegan mayonnaise-go easy
• 1 Tablespoon fresh lemon juice
• 1/2 teaspoon honey- I used a whisker more
• I Tablespoon chopped parsley-I did not use.
• But I did add black pepper to taste
• Also
• 2-3 Tablespoons of fresh orange juice

Directions:

1. Combine all ingredients.
2. Pour dressing over the top and mix well.
3. Refrigerator several hours to marinate the flavors.
4. Put greens on a platter and salad on top.

Enjoy!!!.

Chick Cheez

A couple of years ago I was to give my testimony in Penneslvania..My friend Jean Langenhuzin flew out with me to meet up with Dr. Hans Diehl. While there we heard many great speakers. Jo Stepanick was there and wrote the book, The Ultimate Uncheese Cookbook.
The cookbook mentions that this tangy soy-free cheese is out of this world. Use it as a spread for bread, or crackers, a dip for veggies, or a topping for grains, potatoes or pizza. Stir it into sauces, gravies, soups, or casseroles, whenever you want to add a spark of sharp cheddery flavor.

That sounded like the perfect recipe so after arriving home, I tried a few of the recipes in the book and I
found them quite salty, so put he book away not to be used again....
Yesterday I decided to revisit the cookbook again and try yet another recipe.

I felt the above recipe had a lot to offer. After sitting in the frig for a few hours I found it to be very enjoyable. Next time I would cut the salt in half though...

In the picture of to the left, I put the Chick Cheez on a warmed Wasa Cracker, shaved onions on top of the cheez and 2 slices of tomato.  I found that very enjoyable

Ingredients:

• 1- 15 oz. can chickpeas-rinsed and drained.
• 3 tablespoons Nutritional Yeast Flakes
• 2 tablespoons sesame thaini or raw cashew butter
• 2 tablespoons fresh squeezed lemon juice
• 1 1/2 Tablespoons light chickpea miso
• 1-2 Tablespoon extra virgin olive oil
• 1 teaspoon onion powder
• 3/4 teaspoon salt. Next time I am adding1/4 teaspoon. You can always add more at the end if need to.
• 1/2 teaspoon paprika-this gives it the cheese color
• 1/4 teaspon garlic powder
• 1/4 teaspoon dry mustard.

Directions:

1. Combine all ingredients in a food processor.
2. Blend until very creamy, scraping down the sides of the food processor as necessary.
3. Chill several hours or overnight to blend flavors.
4. Keeps 5-7 days in the refrigerator.

I hope to freeze some of this recipe to see how that works. I will let you know.

Note: The next day I added a little water to the cheez and a touch of horseradish sauce. Really liked it after that.

I would really appreciate your comments on this recipe.

Enjoy!!!

Apple Cabbage Salad

We stopped in Black Creek last week and picked up lots of good deals on vegetables. Huge heads of cabbage cost only $1.00 They have any vegetable you would like at an extremely inexpensive price.
The Market will be open only until the end of October.  It is well worth your trip to Black Creek to get some veggies at unbelievable prices. As you go North it is by the stop sign on the right hand side of the road.. You can't miss it!!!!!

I was given this recipe by a friend but changed it as it had sausage in it. With out the sausage it did not have a lot of flavor so added cranberries, nuts and caraway seeds.

Ingredients:

• 1 small red onion, sliced
• 4 cups shredded red cabbage
• 2 green apples, unpeeled, cored and chopped. I used the food processor.
• 1/2 cup dried cranberries
• 3/4 cup pure apple cider
• 1 Tablespoon Bragg's Apple Cider Vinegar. I used a whisker or 2 more.
• 2-3 Tablespoons brown sugar of choice
• 2 Tablespoons red wine-remember if you can't drink it you should not cook with it.
• 1 -2  teaspoons caraway seeds-optional
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Brown onion, and cook about 4 minues. Add the rest of the ingredients, (not the nuts)  and cook until the cabbage is tender.
2. Taste and adjust seasonings to taste.

Enjoy!!!

Now tke a trip to Black Creek!!!!

Cinnamon-Soaked Wheat Berry Salad

I found this recipe in my November Vegetarian Times. If you love chewy, you will love this recipe. The first time I made it I did not cook the wheat brries. or the carrots. I  made it  again today as I have been invited tommorrow evening to my son's family for supper and planned on taking it along. I loved it uncooked, but thought it may be to chewy for the grandkids so I did cook the wheat brries about 1/2 hour, but did not cook the carrots. I think you will really enjoy this recipe. I found it to be really yummy!!!!!

Serves 6

Ingredients:

• 1 cup wheat berries
• 1 /2 inch cinnamon stick
• 1/4 tsp.sea salt-I did not use
• 3 medium carrots, peeled and diced in 1/4" pieces-I did not peel the carrots as they came out of my garden-(no pesticides) and I chopped them in my food processor. Of course I scrubbed them clean.
• 1 heaping cup dried apricots-diced-I used my food processor.
• 1/2 cup toasted slivred almonds
• 6 Tbs. fresh cilantro-chopped-I used more, as I love cilantro.

Dressing:

• 3 Tbs.apple cider vinegar
• 3 Tbs.olive oil-I used 1 Tabelspoon oil and 2 Tabelspoons water
• 1 Tbs.lemon juice
• 1 heaping tsp.Dijon mutard
• 1 tsp. pure maple syrup-I ued 2 teaspoons.
• 1/4 tsp. ground cinnamon

Directions:

1. Soak wheat berries in 3 cups of water with the cinnamon stick, for 8 hours or overnight.
2. Bring wheat berries with cinnamon stick, and soaking water to a boil in a medium saucepan. Reduce heat and simmer 1 hour, covered. -The first time I made this recipe I did not cook the wheat berries. The second time I cooked them for 1/2 hour.-They where more chewy the first time, which I liked.
3. Drain off remaining liquid, remove cinnamon stick and set aside to cool.
4. Cook carrots for 2 minutes, plunge in ice water to stop cooking. Drain.-I did not cook the carrots.
5. Toss carrots with wheat berries, apricots, almonds and cilantro.
6. Blend dressing ingredients in blender until creamy. I use a fork and stirred until creamy.
7. Season with pepper if desired.
8. Refrigrate at least 1 hour to allow flavors to marry.
9. Remove from frig. 30 minutes before serving.

Enjoy!!!!

Black Bean Oatmeal Burger

Chef Larry from AMC Hospital Cafeteria, gave me this recipe the other evening. I made it for lunch today.
I know the slice of tomato is too big
. They came out of my garden, being the end of the season I sliced it big. I LOVE fresh tomatos from the garden. I see my burger is a little lopsised also, but I am sure you don't mind. I was in a big hurry. To much to do and not enough time.  I used green onions on my sandwich as they where left over. Hate throwing food away.
Give this sandwich a try, you may jut like it.

Ingredients:

• 1 15 oz. can black beans, drained an rinsed
• 1 14.5 oz. can tomatoes with zesty mild chilies
• 1 garlic clove chopped-or 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 green onions chopped-I used 4 as they where small
• 1 cup chopped carrots
• 1 cup cilantro or parsley
• 2 cups old-fashioned rolled oats

Preparation:

1. Preheat oven to 400 degrees.
2. Put first 7 ingredients in a food procesor until blend.-I blened to the size of a small pea-wantd the texture.
3. Add to the oats and stir.
4. Form into patties, put on a baking shete and bake for 8 minutes-I put parchment paper on baking sheet first.
5. Turn oven up and broil for 2 minutes more until tops are nicely browned
6. You can also "fry" the burgers in a nonstick pan until both sides are browned or put on the grill.
7. Serve on whole wheat toasted bun, serve with lettuce, tomato, onion, musturd or ketchup.

Enjoy!!!!

We are doing the Jump Start

For the Chippers out there that are struggling, why don't you join us in the Jump Start. 

 We started a new CHIP Class this week, October 1st, 2012. Some of us have started the jump start today. Some will be doing it later this week.

Needless to say I need it badly after a summer of receiving comfort food from non-chip friends, after my surgery. Of course I enjoyed evey bit of it as I was not always able to make my own food. On top of that I was not able to exercise as I would have liked. Just not a good situation to be in.

With CHIP being away of life  it makes it so much easier to start over. A great way to do that is getting back on the Jump Start to get rid of those sugar and salt adictions. Why don't you join us this next 7 weeks for some great results.
Wouldn't you like to do that with us??

CHIP Class will finish just before Thanksgiving. If you start now, getting through those holidays will be so much easier as you will not want to blow it on food that just is not good for you, and makes you feel terrible. 

I am here if you need a friend to support you. Email me at verna.v@att.net or verna.vannuland@thedacare.org

I care very much about you, and your success on CHIP and just your life in general. Most of the time it is those "life in general" that cause us to stumple. I know, I understand.

I have almost one day in, come join me!!!  We can do it together!!!!