Kale Apple Salad with Poppyseed Dressing

I found this recipe, had kale in the frig that needed to get used up so thought I would give it a try. The basic recipe needed stuff added to it. After several additions, you will find the recipe to be very colorful and enjoyable. In fact Chef Ace from Plum Hill is coming for lunch, so I am interested in his opinion.
The salad can be made one day in advance to marinate the flavors. Just don't add the seeds and nuts until ready to serve.
Ingredients:

• 2 -1/2 Tablespoons cider vinegar -The original recipe called for 3 tablespoons
• 3 tablespoons honey
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• freshly ground black pepper
• 1 Tablespoons oil plus 2 Tablespoon water-The  original recipe called for 3 Tablespoons oil
• 1 bunch kale with stems removed and cup into small pieces
• 2 apples- chopped in bite size piecs-1 Granny and 1 Fuji

From this point down are some of the ingredients I added to the recipe.

•      1/3 cup chopped red onion
•      1 small container of mandarin oranges-drained
•      1/3-1/2 cup dried cranberries
•       nuts and seeds that are available

Directions:
For the dressing:

1. I put the first 7 ingredients into a pint jar and shook well.
2. Remove the stems from the kale and cut into bite size pieces. Make sure the kale has been washed and dried.
3. Put all ingredients except nut and seeds into a bowl.
4. Shake dressing well and pour over the top of the salad. (I didn't use all the dressing)
5. Mix well.
6. Refrigerate overnight.
7. Add seeds and nuts just before serving.
8. Top with a few nuts.

Enjoy!!!

To wish everyone a very special Thanksgiving Day with family and loved ones.

When I look at the people on the East Coast who had so much devastation from Hurricane Sandy, how I thank God for a warm home and food in the refrigerator. More important  than that are family and friends. We have so much to be thankful for, in spite of any struggles we may have.

How I thank God for all the wonderful people that I have come too know because of the CHIP Program. I am so honored and blessed to know each and everyone of you. I care so much about you and your personnel lives and your success on the CHIP Program.

Let's truly make it a day of spreading love and compassion to all we come in contact with, also being appreciative and thankful for what we have. God is good. Every blessing is from Him!!!!

Can you believe this weather today! It is like 65 degrees outside. The weatherman said this is the warmest thanksgiving we have ever had in this area, since records have been kept.

Oh yes, and let's not eat too much stuffing or pumpkin pie!!! My favorite!!! And oh so naughty!!!

Verna's Pumpkin Cranberry Dip

I had a picture for this but did not turn out. This is a quick, easy and tasty appetizer.

Ingredients:

• 1 cup pumpkin, plain. I used fresh pumpkin
• 8 oz. cream cheese of choice
• 1/3 cup dried cranberries
• 1/4-1/3 cup walnuts-chopped fine
• 2 Tablespoons of Agave Nectar
• 3/4 teaspoon cinnamon
• Freshly grated nutmeg-about 1/4 teaspoon
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla
• pinch of salt
• 3 drops Siracha Sauce. I would use more but other people are eating it also

 Directions:

1. In a food processor mix together, pumpkin, cream cheese, Agave Nectar, vanilla and all seasonings.
2. Blend in food processor until nice an creamy, scraping down the sides.
3. Add cranberries and nuts, pulse just 1-2 times.
4. Serve in a cool bowl, with apple slices with peel on .

Enjoy!!!

Caramel Corn

What a treat! I looked up several recipes  for Caramel Corn, and tried a combination of some of the recipes.
I changed a few ingredients to make it CHIP Friendly

As far as I know my Vegan granddaughter is coming home from college and will spend some time with me this Thanksgiving weekend.. I want to make some fun foods with her, but wanted to try them before she got here. I doubled bagged the finished caramel corn over a week ago in freezer bags. (squeeze all the air out of the bag) I like to see how long it stays fresh as I would  like to make some for my grand kids and great grand kids for Christmas. I am also dehydrating bananas, pineapple and kiwi  for them.
With 15 grand kids and 6 great grand kids I have to start early.

Ingredients:

• 2/3 cup on- pop pop corn. Pop in anyway you like.
•  Please do Not use microwave popcorn. add no seasonings.
•  Remove all old maids.

Ingredients for the Syrup:

• 1/2 cup Earth Balance
• 1 cup dark brown turbinado sugar-or sugar of choice
• 1/4 cup rice syrup
• 1 &1/2 Tablespoon's dark molasses
• pinch of salt
• 1/2 teaspoon baking soda

Directions:

1. Preheat oven to 200 degrees.
2. Line a baking sheet with parchment paper.
3. Pour the popped popcorn into a large bowl.
4. In a large saucepan bring the following to a boil. Earth Balance, dark brown sugar, rice syrup, molasses and salt
5. When the syrup comes to a boil, reduce heat, but continue a rolling boil.
6. Boil for 5 minutes, stirring constantly.
7. Remove from heat  and add the baking soda. This will foam up. Continue to mix until well bended.
8. Carefully pour over the popcorn and mix well.
9. Spread the hot caramel corn onto the parchment paper. Bake for 1 hour stirring every 15 minutes.
10. Remove from oven, and cool completely.
11. Store in a air tight container. I use double wrapped freezer bags. Remove all air from the bags.

Tip:
After making this recipe several times, I decided I may want to save on the calories:
I cut back the brown sugar to 3/4 of a cup.
Also I used about 3/4 cup of onpopped popcorn.
It was still very good. Don't forget the baking soda, if you do this. ( the baking soda, causes the carmel to expand)

 Popcorn Balls:

        I have 6 great grand kids. I plan on making the above recipe for them, omitting the baking soda.

1. When comfortable to handle, I will make them into medium sized popcorn balls. While still warm I was planning on putting a popsicle stick into one end, squeezing the popcorn ball around the stick..
2. When completely cool, cover with Press 'n Seal, and then a colored saran wrap with loose ends hanging down by the stick.A pretty, red ribbon around the top of the stick to hold the saran wrap would be very nice for Christmas. This  idea is still in my head. When I do it I will post a picture and let you know if there was any pit falls to this idea.

From Verna's Test Kitchen:

1. I have made  the caramel corn 3 times. When I made it over the weekend, I put the popped popcorn into 2 very large mixing bowls. I sprayed the bowls lightly,(and wiped lightly with paper towel to get off any excess spray) before putting the popcorn in. The syrup sticks to the bowl and is hard to get out.
2. Use 2 parchment lined baking sheets.
3. When stirring, make sugar to mix in the uncoated popcorn
4.  You will find caramel deposits on the parchment paper. Stir well into the caramel corn..

This would be a wonderful treat to those young ones in our lives. Ummm!!! I am one of those young ones.

Carrot Apple Salad

                                      This recipe was brought to the potluck on Thursday evening.

Ingredients:

• 3 medium sized carrots shredded, about 2 cups
• 1 -2 large apple unpeeled, and chopped, about 2 cups.
• 1 cup raisins
• 1 cup, dressing. Recipe follows.
• Combine above ingredients,
• Add dressing.
• Stir to blend.
• Refrigerate to marinate flavors.

Dressing:

1. 1 container soy yogurt sweetened with 1 tablespoon agave nectar.
2. or
3. Blend Mori-New Silken Firm Tofu with 1Tablespoon agave nectar and 1 teaspoon vanilla.

Enjoy!!

Graduating CHIP Class-11/18/12

What a super class. How I enjoyed everyone in class. There where so many wonderful results with the people's health. What a  great blessing to be part of the CHIP Class.
            See everyone at the Alumni Get Together, Wednesday, December 5th.

French Potato Salad

This potato salad is very tasty.
Ingredients:

• Water
• 3 lbs Yukon Gold Potato's, washed well
• 1/3 cup vegetable stock
• 2 Tablespoons white wine
• 3 Tablespoons olive oil-I would use way less-Verna's comment
• 3 Tablespoons white wine vinegar
• 1 Tablespoon Dijon Mustard
• 3/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly chopped parsley
• 2 Tablespoons freshly chopped dill
• 2 tablespoons freshly chopped tarragon
• 1 cup green onions thinly sliced

Directions:

1. Cook the potatoes in boiling water for 15-20 minutes or til fork tender.
2. Drain, rinse with cold water, set aside to cool.
3. When cool enough to handle, thinly slice the potato's
4. Pour the vegetable stock ad white wine over the potato's, toss gently to thoroughly coat, then set aside to cool.
5. In a small bowl combine the olive oil,vinegar, mustard, salt and pepper, whisk well to combine.
6. Add the herbs, whisk well.to thoroughly combine.
7. Drizzle this mixture over the potato's.
8. Add the green onions, toss gently to coat the potatoes with the dressing.
9. Cover and chill for at least 30 minutes, to allow the flavors to blend.
10. Gently toss the potato salad again.
11. Let it come to room temperature before serving.

This is going to be my new favorite potato salad recipe.

Enjoy!!!

          Asian Monk Mind and Body Juice.

I took a picture of this at the potluck, but for whatever reason it did not turn out. So this morning I made it for breakfast.
I hope you give this recipe a try. It is a beautiful burgundy drink, and oh so very tasty and healthy.
Ingredients:

• 1 pkg/bunch celery
• 3 # carrots
• 3 apples, any type-wash well an leave the peel on.
• 1 bunch of beets, 3-4 beets.
• 1 cu. inch of fresh ginger.
• Mixture can be varied to taste: More apples or carrots result in a sweeter juice.
• Mix well in juicer.

Wouldn't this make an attractive drink over the Holidays??

Thanks Dan and Sue for getting me to juice again. I hope to juice at least 1 meal a day.
Enjoy

Vegan Chocolate Cupcakes

OH MY GOSH!!! these where so very good. They disappeared very quickly, I wonder why!!!!!Plus they are beautiful!!!

Ingredients:

• 1 & 1/2 cups all-purpose flour, sifted.
• (I probably would have use some WW pastry flour in this recipe.VV)-
• 3/4 cup sugar-(again I probably would  use some Truvia in place of sugar.VV)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup unsweetened cocoa powder-sifted
• 1 &1/2 teaspoon vanilla-please no imitation.
• 1/3 cup olive oil-( remember unsweetened applesauce would be great here.  VV)
• 1 Tablespoon white distilled vinegar
• 1 cup cold water

Directions:

1. Heat oven to 350 degrees.
2. Prepare cupcake pans with cupcake liners.
3. Combine the dry ingredients.
4. Add the vanilla, oil, vinegar, and water and stirred until just combined.
5. Bake for 15 minutes, or until a toothpick comes out clean.
6. Allow to cool completely before frosting.
7. Chocolate Frosting:
8. 1-3 cup Earth Balance or any other non-dairy butter.
9. 2 cups confection's sugar--this comes vegan also
10. 1/4 cup cocoa powder-sifted
11. 2/3 teaspoon vanilla extract
12. 2-3 tablespoons water or non-dairy milk(add more if needed)

Enjoy!!!!

Spinach Dip in a Bread Bowl

Isn't this just too cool for the Holidays.
Spinach Dip

• 1 & 1/2 cup vegan mayo.
• 2 cup Tofutti Sour Cream-or sour cream of choice
• 1 pkg. vegetable dehydrated soup mix to taste-(read the sodium on the pkg and get the lowest sodium.)
• 1 can waterchestnuts, drained and chopped
• 3 green onions, chopped fine-use some of the greens also.
• 1 10 oz. pkg. chopped frozen spinach, thawed and all water squeezed out.
• Mix all ingredients together.
• Serve in a hollowed out bread.
• Serve with lots of fresh veggies and the bread that was hollowed out.

This was really cool.

Enjoy!!!

Jo's Yummy Salad

Isn't this absolutely gorgous. Look at those pomegarnates on the salad. This is a very tasty salad.

Ingredients:
salad dressing:
Blend in a food processor or blender.

• 1/3 cup lemon juice
• 1-2 Tabelspoons minced onion
• 1 Tabelspoon Dijon Mustard or to taste
• 1/3 cup olive oil-( I would probably use way less. Maybe 1 Tablespoon oil with the rest water. )1/2 cup juice from mandarin oranges
• 1 teaspoon poppy seeds
• Set aside.

Salad:

• 10 cups of assorted greens, incuding some finely chopped kale.
• 1 cup of a mixture of chopped nuts and seeds. I used walnuts, sliced almonds, pepitas and sunflower seeds.
• 1/4 cup craisins
• 1 apple diced-soak in lemon juice and water to keep from browning.
• 1 can of pears in juice, raised and chopped- or fresh
• Instead of juice from the mandarin oranges, you can use the pear juice to eliminate any added honey or agava nectar.
• 1/2 of a pomegranate
• sliced red onions

Directions:

1. Arrange all vegetables and fruit on a platter. Make sure pomegranates are on the top. Just so pretty.
2. About 10 minutes before serving drizzle dressing over the top of the salad.
3. You can add or delete fruits and veggies according to the season.

this was really good and so beautiful.

Enjoy!!!

Pumpkin Cheesecake Shooters

We finish our CHIP Class last evening and had a unbelievable potluck.
I could not believe the work people went through to make it so very special. There was so many recipes that where really cool..I had such a hard time walking away from the class, last evening as most of the people came in as strangers and left as friends.
It was a really wonderful class with people having great results. Hope everyone comes to the Alumni Dec.5th as I would love to keep in touch with my new friends, as well as all of you that have graduated. You are all very special to me.

This recipe was found on skinnytaste.com
Ingredients:

• 3 (1.5 oz total) whole chocolate graham crackers
• 4 oz 1/3 fat cream cheese -(theire is a vegan cream cheese available at Festival)
• 1/2 cup pure canned pumpkin-I am making these for Thanksgiving and using fresh pie pumpkin
• 1 teaspoon pure vanilla extract-no imitation, please
• 3 Tablespoons dark brown sugar, unpacked-used Truvia
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon nutmeg. Grate it fresh if possible-You will never go back to the jarred nutmeg.
• 1/4 teaspoon cinnamon
• 8 oz light whipped cream-use Truwhip light. You can find this at Festival Foods, Free Market and many other places I am sure. This is a Vegan product, and unbelievably great. Do not get the spray as it works the first time and that is it.

Directions:

1. Crush graham crackers in a food processor and set aside.
2. In a large bowl beat the cream cheese with a electric mixer until very creamy.
3. Add the pumpkin, vanilla, sugar, pumpkin pie spice,  nutmeg and cinnamon.
4. Beat until well combine and creamy.
5. Use a spatula to fold in 5 & 1/2 oz. ( 1 & 1/2 cup) of the whip topping. Combine until no steaks. remain.
6. Place in a piping bag or Ziploc bag with a corner snipped of.

To Assemble:

1.  on the bottom of each shot glass.Pipe a layer of pumpkin cheesecake onto the graham cracker crust ( about 1 tablespoon).
2. Followed by a layer of whipped topping. Repeat a second layer topped with a sprinkle of crumbs.Insert small spoons and refrigerate until ready to serve.
3. Each shot glass had 2 tablespoons pumpkin cheesecake, 1 tablespoon whipped topping, and 1 teaspoon graham crackers.

Really a cool recipe!!

Enjoy!!

Verna's Coconut Bars

The original recipe was suppose to be cookies. After I stirred up the batter it was waaaay to moist-so they became bar cookies. Plus I found I just did not have enough time or the patience to go through all the steps I had to-to make cookies. They are very good if you like coconut. Plus so much easier to do this way...Isn't that how we get new recipes.
These are very moist and yummy.
Ingredients:
dry:

• 1 cup plus 2 Tablespoons, whole wheat pasty flour-pastry flour is lighter than whole wheat.
• 1/2 teaspoon salt
• 1/2 cup shredded unsweetened coconut
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 2 teaspoons baking powder

wet:

• 1/2 teaspoon vanilla extract
• 1 extra ripe banana-a ripe banana has black spots on it-they are much sweeter this way.
• 1/2 cup turbinado brown sugar
• 1/2 teaspoon apple cider vinegar
• 1/2 cup soy milk
• 2 tablespoons coconut oil
• 3 Tablespoons warm water

Topping:

• 1/2 cup nuts
• 1 Tablespoon brown sugar
• 1/2 cup coconuts shreds
• 1/4 teaspoon nutmeg
• dash salt

Directions:

1. Preheat oven to 350degrees.
2. Combine all the dry ingredients. Combine wet ingredients and fold into dry ingredients. Do not over fold.
3. In a food processor combine all topping ingredients in a food processor. Blend into small pieces.
4. At this point I put the batter in a sprayed 8" by 8" glass pan.
5. Put topping over the batter, pat down.
6. Bake for about 35 minutes until golden brown and toothpick comes out clean.

Enjoy!!

                           Life's Lesson and Thoughts
Over the weekend a very dear friend lost her mother. I took a meal over to the family last evening, came home , and received a phone call, just to hear a long time friend of mine had passed away.  When this happens I always feel so sad, as I always wish I had done more in that person's life.The greatest gift God has given us after Jesus, is people. Did I do what I was suppose to in that person's life. Our lives touch everyone we come in contact with for the good or bad. Which am I doing? Life is so short, and when someone dies we realize our own mortality. None of us know how long we will be here. There is so much I want to do before I leave this life. I hope I live for a long time to accomplish it all.
Plus this is the last week of this session of CHIP. I love being involved with the classes, but dislike the last night. I have come to care very deeply for these new friends. I also know that once the class is over, I probably will not see some of my new friends again. That to me is very sad.

Some Thoughts.
                                                        
For the moment be still.

1. Life is short, we do not know how long we will be here.
2. Remember my story about the railroad tracks? Life is like a railroad track. Good running on one side and bad running on the other. Life just works that way-so dwell on the good.
3. Look at your blessings-not your struggles. We all have both. Even though we usually think ours are the worst.
4. Be Thankful.
5. Be kind to yourself, we all have strengths and weakness. Don't beat yourself up for your weakness. Change what you can. Ask God for help in changing.
6. Use your strong points to help others along the path of life.
7. Remember you are very special.
8. laugh more.
9. Be slow to quarrel. Return a kind word for one that is not so kind.People will wonder what you are up to.
10. Search out a forgotten friend.
11. Suspend suspicion-be trusting of others.
12. Write a love letter to the people in your life.
13. Write a love letter to yourself. Tell yourself in the letter what you like about you. We are so hard on ourselves.
14. Share a treasure.
15. Give a soft answer.
16. Encourage others. Find something nice. (not flattery) to everyone you come in contact with. (even the people you don't like)
17. Show you loyalty in words and deeds.
18. Encourage youth and those that are struggling. When we don't believe in ourselves, we need someone to believe in us.
19. Laugh at yourselves-not others.
20. Nourish a grateful attitude.
21. Keep a promise.
22. Love yourselve-right where you are in life.
23. Find time for others.
24. Don't harbor a grudge.
25. Listen to others, really listen to what they are saying behind the words.
26. Apolagize when you are wrong.
27. Be understanig of others struggles.
28. We are links in a chain. Today I may need your help-Tomorrow you may need my help.
29. Be sincerely happy for others success and compassion when they are hurting. Be willing to help.
30. Forgive, even before you are asked for forgivness, The person who hurt you may never ask for forgiveness.
31. Think first of someone else.
32. Show appreciation.
33. Laugh. a lot, it is good for the bones and getting rid of stress.
34. Be gentle. Be kind to people. You don't know what they ae going through. we are all good at hiding our hurts. I have been told I am way to trasparent. UMM!
35. Gladden the heart of a child.
36. Worship your God with all your heart.
37. Decry complacency.
38. That person who is mean to you is hurting, give them kindness.
39. Take beauty and pleasure in the beauty and wonder of this world. Have you ever seen such beauty in the coloring of the trees this fall.
40. Make everyday count.
41. Speak gratitude, speak it again, and yet again.
42. None of us know how long we will be here, make your life count, make a difference.
43. My heart cry, is when I leave this earth I will have made a difference in peoples lives.
44. Is that yours???

Some of these thoughts came from Jill Rasmussin, from the Applecreek YMCA.

Scrumptios Mashed Potatos

How do you make mashed potatoes? I will be 73 in May-I have cooked all my life and always have boiled my potatoes in water to cook them. Was there any other way????  I thought I was doing good as I was making them from scratch and not instant potatos.
I was watching America's Test Kitchen some time back and they said boiling potatoes in water was a no-no. OK, I am still learning everyday so I decided to do the potatoes there way for my friends meal yesterday.
By the way, the picture above for the mashed potatoes are on a clear plate with a very busy place mat underneath.

 

Ingredients:

1. Use Russet potatoes-no substitute. Peel and cut into 1 inch cubes -I had about 4 lbs of potatoes.
2. Rinse for 1 minute under cold water with spay-This will get rid of a lot of the starch.
3. Put 1 inch of water in a dutch oven.
4. While steaming, mix together,1 cup rice milk or unflavored soy milk.The recipe called for 1 & and 1/2 cups of milk. I held back as you can always add more.
5. Earth Balance-I used about a 1/2 cup.The recipe called for more.
6. 1/2 teaspoon pepper- or to taste
7. 1 teaspoon salt
8. I added about 1 teaspoon garlic powder, as I know my friend likes garlic in her potatos.
9. After potatos are cooked-dry them off.
10. Put dried steamed potatoes in a mixer.
11. Put on low speed for a minute or two.
12. Gradually add milk substitute.
13. Put mixer on high speed for two minutes or so until all the lumps are gone.

 

This is my new best mashed potato's recipe.

I will try to put as many new recipes  as I can, on my blog before the Holidays to help my new vegan/vegetarian friends.

 

Enjoy!!

Wheat Berry & Fruit Salad

A very special friend lost her mother this week, so I have been cooking up a storm so I could take a meal to the family. I was home about half an hour just to find out another friend has died today. Looks like I will have the opportunity to make more food this week. If the recipes turn out I will post them in the next few days.

 

I have never tried wheat berries until a few months ago. They are very enjoyable to eat. I love the chewiness of the berries. This is one of the recipes I took to my friends this evening.
I found the recipe in the Woman's Day Magazine, of course I tweet it some.
Ingredients:

• 1 cup wheat berries
• 3 Tablespoons oil-I used 1 Tablespoon
• 2 Tablespoons water-I used 5 Tablespoons water
• 1 & 1/2 Tablespoons apple cider vinegar
• 2 teaspoons Dijon Mustard
• 1/2 teaspoon each salt an pepper-I used more pepper
• 1/4 cup dried cranberries-I used 1/3-1/2  cup cranberries
• 1 large apple with peel on, cut bite size-I was going to use 2  apples but was on a tight schedule.
• 1 cup red seedless grapes-I used 1 & 1/2 cups.
• Baby greens-I forgot to put the salad on the greens-Yikes the greens are still in the frig.

 

Directions:

1. Bring 4 cups of water to a boil in a medium saucepan.
2. Add wheat berries, cover and cook for about 45 minutes. Drain well.
3. Whisk oil, water,vinegar,mustard, salt and pepper in a large bowl.
4. Add dried cranberries and wheat berries. Toss to coat. Let stand 10 minutes, tossing occasionally for wheat berries to coat slightly.. If you want to make ahead and serve cold, cover and refrigerator up to a day or so.
5. Add remaining ingredients, except greens and serve on baby greens  lined plates. Don't forget like I did.

Enjoy!~

  

Nutty O's Cherrios

I was given this recipe from a non CHIP friend. Needless to say it had a lot of naughty ingredients in it.
After making it CHIP approved, it would be a great snack over the Holidays.
Ingredients:

• 1/2 cup packed turbinado  brown ssugar-go easy on the sugar!
• 1/2 cup Rice Syrup 
• 1/4 cup Earth Balance-Go easy!
• 1/2 teaspoon salt-optional
• 6 cups Cherries-I would use 8 cups next time!
• 1 cup chopped walnuts
• 1/2 cup slivered almonds-I did not use!

Directions:

1. Heat oven to 325 degrees. Spray a baking sheet I used parchment paper on the baking sheet an sprayed that lightly!
2. Heat sugar,  Rice Syrup, Earth Balance and salt in a 3 qt saucepan over medium heat. Bring to a boil, reduce heat and boil for 5 minutes, stirring constantly.
3. Remove from heat and pour over the 6-8 cups of cheerios  and nuts which are in a large bowl..
4. Stir until well coated.
5. Bake in  the 325 degree oven for 15 minutes. Remove from oven and cool 10 minutes. Break apart cereal into small pieces. Let cool 1 hour.
6. Store in a air-tight container.

Enjoy!!!

The New Festival Store in Neenah

If you would like to do something fun today go visit the new Festival Foods in Neenah on Green Bay Road.
 Festival is known for there beautiful produce. But this store is unbelievable.

I picked up the cauliflower above which was called the Orange Cauliflower.. It also came in purple cauliflower, green cauliflower and of course the white.
I also picked up Garnet Yams. OH MY GOSH, they are beautiful burgundy colored yams. I have not seen any Garnet Yams in a long time. Festival of course has lots of specials going on, such as nice green peppers 2 for $1.00.
Festiaval is having open house this weekend, so I am sure the store will be busy. But go and experience a fun day . You will probaby run into a lot of people you know. That is the best part of the day!!

Fruited Wild Rice

I found this recipe in Jill Nussinow's book  The Veggie Queen. I tweaked the recipe so that it is CHIP friendly.

Ingredients:

• 1 1/2 cups wild rice uncooked
• 4 1/2 cups water
• 1 cup dried cranberries
• 3 apples-washed, cored and chopped
• 2 large pears, cored and chopped
• 1/2 cup toasted slivered almonds
• 3 1/2 Tablespoons frozen apple concentrate
• 1 Tablespoon agave Nectar
• 1 teaspoon cinnamon-I used a whisker more
• 1/2 teaspoon ground nutmeg-I grated it fresh
• 1/2 teaspoon allspice
• 1/2 teaspoon cardamon-go easy can always add more
• 1 teaspoon  freshly ground black pepper or to taste
• 1 fresh mango is wonderful in this recipe-optional

Directions:

1. Cook rice in water until all water is evaporated.
2. Soak dried fruit in sherry for 30 minutes-I used a small bottle of chardonnay.
3. Saute all fresh fruit, plus almonds for about 2 minutes.
4. Add apple concentrate continue cooking 1-2 minutes
5. Add spices, cooked rice and black pepper to taste.
6. Mix well.

This is really very good.

Enjoy.

Vegan Stuffed Medjool Dates

Medjool Dates are The Fruit of the Kings.  They are considered the best-tasting and most luscious dates in the world. Besides being a great source of fiber, they are high in antioxidants and offer important vitamins and minerals, including Potassium, Copper, Magnesium, Vitamin B6, Niacin, Calcium, Iron and Vitamin K.
 They can be used in pie crusts, smoothies, cookies, brownies and many other recipes to replace the sugar in the recipe. Medjool Dates are great stuffed also.
They make a healthy snack and have a shelf life.

These would be great for a Holiday appetizer.

Makes 20 dates.
Ingredients:

• 1 cup raw cashews
• 2 tablespoons coconut oil
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon cinnamon
• 1/4 cup water
• 2 teaspoons honey
• 2 teaspoons vanilla-no imitation please
• 1 tablespoon fresh lemon juice
• 1/4/  to 1/2 cup finelly chopped walnuts
• 1/4 to 1/2 shredded, unsweetened coconut
• 20 Medjool Dates

Directions:

1. Soak cashews in water 6-8 hours or until soft. Make sure the cashews are well covered with water.
2. Drain cashews and put in a food processor.
3. Add coconut oil, cardamon, cinnamon, water, vanilla, honey, and lemon juice.
4. Puree, scraping sides of bowl, until smooth an creamy, adding a touch more water if needed. the mixture should be very thick, but not pasty.
5. Add cocunut and continue pulsing until well incorporated.
6. Add finely chopped walnuts. Pulse2-3 times. Or put a half a walnut on top of the stuffed  date.
7. Make a lenthwise cut in the date. remove all remaining bits of the pit.
8. Stuff date with Cashew Cream.
9. Arrange dates on a platter with cut side up.
10. Serve immedietely or refrigerate up to 24 hours.
11. Bring to room tempature before serving.

These freeze beautifully after being stuffed.

Enjoy!!

Little Lemon Mousse Pies

This recipe was in My Vegan Pie in the Sky Cookbook. If you like the taste of lemon you will enjoy this recipe. I put the pies in small tart pans. If you do not have tart pans, use a regular pie plate (glass please)  or a spring form pan.

Gingersnap Crust:.

• 1 1/4 cups vegan gingersnap cookies
• 2 Tablespoon turbinado brown sugar
• 3 tablespoons oil
• Process gingersnaps in food processor until fine.
• Transfer to mixing bowl, add  brown sugar and oil.
• Press into lightly sprayed pie pan.

Filling:

• 1/2 cup whole unroasted cashews, soaked 6-8 hours until soft
• 1- 13 oz. can coconut milk at room temperature
• 1/2 cup plain unsweetened almond milk
• 1/2 teaspoon agar powder-check note below
• 2/3 cup sugar
• 3 Tablespoon coconut oil
• 1/2 cup fresh lemon juice
• 2 Tablespoon lemon zest
• 2 teaspoons vanilla extract-please no imitation

Topping:

• 1/4 cup water
• 1 Tablespoon cornstarch
• 1/3 cup fresh lemon juice
• 1/3 cup sugar
• 3/4 teaspoon agar powder
• 1/16 teaspoon turmeric
• 2 teaspoons lemon zest

Directions:

1. Preheat oven to 350 degrees. Press crust into pan, bake for 10 minutes. Remove from oven and cool.
2. Drain cashews, put in food processor. Blend with the coconut milk until smooth, scraping down the bowl occasionally. This may take several minutes.
3. In the meantime, stir together the almond milk, agar powder and sugar in a small saucepan. Bring the mixture to a boil, reduce heat, continue to cook until you get just small bubbles. Let cook for about 5 minutes. Add the coconut oil and mix until melted.
4. With the food processor running, stream the hot mixture into the food processor. Add lemon juice, lemon zest, and vanilla, continue to blend.
5. Transfer the mixture in the prepared pie crust. Rerefrigerate until set 4-6  hours.
6. When the pie is almost set, prepare the topping. Stir all the ingredients together in a saucepan. Bring the mixture to a boil, over the heat and cook for about 5 minutes.
7. Pour the topping over the pie. Refrigerate for another hour or two.

Note-I found that the layers did not set up as much as I would have like. The next time I would use more agar or use arrowroot or cornstarch. I am not real sure what cornstarch would do to the pie.

This is very yummy, so well worth the work. Plus it freezes wonderfully.

Enjoy!!!

Dehydrating

I have been really busy again this week dehydrating 21 pineapples and 2 grocery bags of bananas.
Last Sunday  after church,  I  stopped at Aldi's and picked up the pineapple for 99 cents each. Then I stopped at Woodman's and they had grocery bags of bananas for $1.49.
A few weeks ago when Aldi's had there pineapple on sale for 99 cents, I ended up doing 40 at that time..
With all the grandchildren and great grandchildren that I have, this ends up being part of there Christmas present. I hope to do kiwi and a few other fruits when they go on sale

The bottom picture is my dehydrator. I can do a lot at one time as I have 8 different layers
The bananas are in a plastic bag, and stored away for Christmas.

If  you have never dehydrated fruits and vegetables it is a great way to safe money when the produce is on sale.

Plus it ends up being a great Christmas present for the grandchildren and great grandchildren!!

Minestrone Soup

My really good friend Ed, gave this recipe to me. You will find it very enjoyable on these cold days.

Ingredients:

• 1 medium onion-chopped
• 4 garlic cloves-minced or 1 teaspoon dried minced garlic
• 2 carrots cut into slices
• 2 celery stalks-sliced, including tops
• 2 medium potatoes or yams, scrubbed and cut into chunks
• 1 46 oz. can low sodium, tomato juice
• 1 15 oz. can Italian styled stewed tomatoes-because I was using my canned tomatoes that I put up, I just used an extra teaspoon of Italian seasonings
• 46 oz. vegetable stock-or water
• 1 teaspoon Italian Herbs-I used 2 teaspoons
• 2 tablespoons -chopped parsley
• 1/2 teaspoon each Mrs. Dashes tomato, basil, garlic seasonings
• black pepper to taste
• I added 4 Herb Ox no sodium Beef flavorings
• 1 medium zucchini-diced
• 1/2 cup whole grain pasta shells-I used none
• 1 15 oz. can dark red kidney beans-drained and rinsed
• 1 15 oz. can great northern beans-drained and rinsed
• 1-2 cups chopped kale, collard greens or spinach
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1 tablespoon dried parsleyy flakes

Directions:

1. Saute the onions and garlic. About 3 minutes or so. Ad carrots, celery, continue sauteing. 2-3 more minutes. Add potatoes, parsley, tomato juice, tomatoes, stock, Italian Herbs, black pepper, Mrs. Dash Seasonings,.
2. Bring to a simmer, cover and cook 20 minutes.
3. Add the pasta if using,  add beans, and parsley fakes. Simmer 20 minutes more until pasta is tender.
4. Add greens, cook until wilted.
5. add extra tomato juice if to thick.

Enjoy!!!