Minted Water

I took some water and  put  some mint  in it. As you can see I put lots of mint in it as I wanted a stronger flavor. Also I wanted to use it right away. Put it in the refrigerator the night before you want it. This is just so very refreshing.

Other herbs will work also.
Like chocolate mint, pineapple mint, pineapple sage, and on and on you can go.

Give it a try and enjoy!!!!

Quinoa Meatless Meatballs

Ingredients:

• 1/2 cup dry quinoa, pre rinsed
• 1 cup water
• 1 cup cooked lentils, well drained
• 1/4 cup diced red bell peppers
• 1/2 cup diced onions
• 2 clove garlic, minced
• 1/2 cup WW panko crumbs-more if needed
• 1/4 cup parmesean cheese, of choice
• 1 Tablespoon fresh chopped flat leaf parsley leaves
• 1 Tablespoon freshly chopped oregano or 1 teaspoon dried oregano
• 1 teaspoon  Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• sea salt to taste-I did not use
• 1/4 teaspoon cayenne pepper
• 2 pkg. Herb Ox Beef Seaonings
• Egg replacer or 2-3 teaspoons water
• coconut oil

Directions:

1. Cook quinoa to pkg directions.Remove quinoa from heat and allow to rest for 10 minutes. Remove all water.
2. In a large mixing bowl combine sauteed onions, garlic, parsley and other seasonings. (not oil)
3. Refrigerate for an hour if possible before making into "meatballs".
4. Brown "meatballs", turn over and brown other side. Cook until heated through about 16 minutes.
5. Remove from heat and put on paper towel.
6. If using marinara sauce, gently pout over hot "meatballs".

Cherry Ice Cream with Chocolate

Hi
 I am still here. Where has this month gone. I can not believe next week will be July already.

I have been so very busy. I made a meal for 32 people at our church last week. It was the monthly fellowship. What a challenge, as we went from naughty food to healthy food.I tried to make food that the men would also enjoy.

With all this humidity this week, I decided I was hungry for some ice cream. This is so quick and easy if you have the bananas and cherries already frozen.

The above is:

•  2 very ripe bananas, cut into 1/4 " chips and frozen
• Fresh cherries, pits removed and frozen-about 1/2 cup
• Almomd milk as needed.
• Dark chocolate pieces.

Directions:

1. Put bananas in a food processor with enough almond milk to get the consistency of soft serve ice cream-Blend till smooth
2. Add frozen cherries and more milk if needed.
3.  Blend well.
4. Sprinkle with chocolate pieces. Serve immedietly.

Enjoy!!!.

Dark Chocolate Truffles

Ingredients:

• 6 oz. dark choclote chips of choice
• 1 ripe avacado
• 2 Tablespoons dark brown  turbinado sugar

Directions:

1. Cut the avacado in half remove pit and put in food processor.
2. Add brown sugar.
3. Blend until really creamy, scraping down the sides of container
4. Add melted somewhat cooled chocolate mixture.
5. Blend well.
6. Form into 1" balls and roll in finely chopped nuts or coconut..
7. Keep these in the freezer until ready to serve.

Enjoy!!!

Agave Nectar

For those of you who use Agave!!!
I stopped at Sams Club today.
They have a 80 oz. container of agave for $14.98.

Also been eating a lot of Farro. Woodmans has a 14 oz bag for $3.48.
This is a really good buy.

Have a great day!!!

June 5/2013 CHIP Alumni Get Together

                               

                               


                                  I did it!   I tried to get these pictures on my blog three times. If it did not work this time I was going to just forget about it. I am not sure if it was the computer or me or some of both.

Anyway these are the pictures that turned out. I do not have everyone on here as it is almost impossible to keep tract of everyone as they are getting their food. Please forgive me if you are not on these pictures.

We had a turn out of 56 in attendents for our June 5th, 2013 potluck.. That is just so cool to see that. Remember each and everyone of you is so very special to me and the group.

Hope to see lots more of everyone in the future.

Have a super wonderful day!!!

Ranch Dressing Plus so Much More

I found this recipe in the book 350 Best Vegan Recipes By Deb Roussou. And I did not change anything in it. Can you believe it!!!!  It is awesome!!!!  In fact it is waaaaaaaay to good to be healthy. But it is!!!!! Yummy yummy!! Remember my posting of the double portabella mushroom on greens  last week or so. I made that for lunch today and spread some of this between the portabellas. Who needs cheese!! I also browned green onions when I was "frying" up the portabellas and put them in between the portabellas after browned.  Get out that steak knife and enjoy!!!
Who wants a hamburger when you can eat like this!!!

This would also be fabulous on baked potatoes, sauce for veggies, or a dip for raw vegetables.
Plus it is quick and easy to make. I made it between 2 zillion other activities.

Ingredients:
In a food processor put in the following:

1. 8 oz. firm or extra firm Mori-Nu Tofu, drained
2. 2 Tablespoons freshly squeezed lemon juice
3. 2 tablespoons white wine vinegar I used garlic vinegar
4. 1 Tablespoon oil -optional
5. 1 1/2 teaspoons onion powder
6. 1 teaspoon garlic powder
7. Pinch of sugar

Blend till creamy, scraping down the sides.

1. Add 1 cup vegan mayonnaise of choice-blend.
2. Add 3-5 Tablespoons chopped fresh chives.-chopped green onions would be great also.
3. Black pepper to taste
4. Also called for salt, but I did not use.
5. Refrigerate overnight to marinate the flavors.
6. This will be good in frig up to 5 days or so.

Enjoy, it is so very good!

Verna's Vegan Chocolate Cupcakes

I took several recipes and took out of each recipe what I liked. A friend said these where really good, like a 9-10 and very moist. Yeah!!!!  I got a winner!!!
I obviously do not have any thing on top of the cupcakes.. Again I will probably serve with ice cream flavor of choice. same recipe as on last posting.

Ingredients:

• I mixed wet ingredients in  two bowls.
• 1 cup vanilla soy milk or almond milk
• 1 teaspoon apple cider vinegar

Mix together above and set aside.
In another container Mix the rest of the wet ingredients:

• 1/2 cup pure maple syrup -go easy
• Slight 1/4 cup agave nectar
• 1/3 cup sugar free, applesauce-I used mine that I canned
• 1 teaspoon pure vanilla-just a whisker over-Please no imitation
• 1/2 teaspoon almond extract

Mix together above:

In another large bowl mix the dry ingredients:

• 1/2 cup white unbleached flour
• 1 1/4 cup Whole Wheat Pastry Flour-Plus about 1/8 cup pastry flour more-Pastry flour will keep the cupcakes lighter.
• 1/2 cup cocoa powder- I used Rapunzel Organic Cocoa Powder-Festival has this in the Natural Food Aisle.
• 1 teaspoon baking soda-just a whisker over
• 1 1/4 teaspoon baking powder-alumnium free please.
• 1/4 teaspoon salt-I did use.
• Mix the dry ingredients well.

Directions:

1. Mix the milk of choice with the apple cider vinegar.Set aside.
2. Mix all the rest of the wet ingredients together in another container.
3. Mix the dry ingredients together.
4. Mix the milk mixture with the rest of the wet ingredients. Stir well.
5. Make a well in the dry ingredients. Mix with a mix master, do not over mix.
6. Put in a cupcake lined muffin tin.
7. Bake 350 degrees for 20 minutes.

You will find this batter is a bit on the runny side.

1. I had leftover batter and put in a small  sprayed container to bake.

Frost or serve with ice cream.

Enjoy!!

This is the cupcake recipe that I will be making for the birthday party. Everyone will get ice cream flavor of choice with a lite birthday candle on it.

.

Vegan Chocolate Cupcake with Ice Cream

I am making a vegan dinner for 30 people  in a couple of weeks. My granddaughter , who loves to cook  vegan, brought me these cupcakes last evening, The meal I am cooking for is a birthday party.  I made the quick and easy banana ice cream to go with it. I did not want all the extra calories in the frosting, that is why I opted for the ice cream. In this case I added several strawberries with this ice cream. It would be great with the chocolate ice cream also. and have a few shavings of chocolate on the top. We all like chocolate don't we??

This is my granddaughters recipe.

Ingredients:

• 1/2 cup pure maple syrup
• 1/3 cup agave nectar
• 1/3 cup carob powder
• 2 tablespoons cherry brandy
• 1/2 cup applesauce
• 1/3 cup oil
• 1 Tablespoon Araggs Apple Cider Vinegar
• 1/2 teaspoon almond extract
• 1 3/4 cup flour. I would use 1/2 WW pastry flour.
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla, no imitation please-optional

Directions:

1. Mix dry ingredients in a bowl.
2. Mix liquids in another bowl.
3. Make a well in the dry ingredients and pour the wet ingredits in. Do not over mix.
4. Fill cupcake liners 2/3 full.
5. Bake at 400 degrees for about 18 ninutes.

Makes 12 cupcakes.

Oh yes the ice cream. I put frozen banana chips in my food processor with enough almond milk to make consistency of soft serve ice cream. Add vanilla, choc powder or water ever flavor you would like.  or whatever fruit you would like with the bananas. The bananas take the place of the cream and the eggs so you do want this as your base. If you don't use the bananas it will not be as creamy.

Enjoy!!