Monday, March 31, 2014

Soy Sauce Substitute

I am still here. I have been putting in long hours getting ready to put my home up for sale. Yikes never new how much a person could collect in 52 years. Plus I had a flower shop down stairs for about 40 years. If it wouldn't be for others helping I am not sure what I would have done.

 My friend Jean gave me this recipe for a soy sauce substitute. I have not made it as my kitchen counters are in repair.
I am all for a low sodium soy sauce substitute. Give it a try to see if you like it.

Ingredients:
  • 2 tablespoons sodium free beef bouillon
  • 2 teaspoons red wine  vinegar
  • 1 teaspoon molasses
  • 1/8 teaspoon ground ginger
  • black pepper
  •  garlic powder 
  • 1/4 cup water
Directions:
  1. In a small saucepan, combine and boil gently uncovered about 5 minutes or until mixture is reduced to 1/2 cup. 
  2. Store in refrigerator. 
  3. Stir before using. 
  4. Yield 8 servings.

Saturday, March 22, 2014

Little Energy Balls

 Forgive me for not posting recipes. I am in the process of moving. With a flower shop in my home it is a little bit over whelming.  I haven't had time to make food much less posting recipes.

These are really good.
 
Ingredients:
  • 1/3 cup honey
  • cup plain soy milk sweetened
  • 1/4 cup plain soy milk-sweetened
  • unsweetened flaked or shredded coconut
  • 1 cup old fashioned rolled oats
  • 1 tablespoon sesame seeds
  • 1/4 cup chopped nuts
  • 4dried figs, chopped

Directions:
  1. In a medium saucepan, bring bring honey and soy milk to a boil, boiling 1 minute Set aside.
  2. In a food processor, pulse figs, nuts oats and sesame seeds until finely ground.
  3. Add to honey soy milk mixture stirring well
  4. .Roll mixture into 1 inch balls.
  5. Roll in coconut.
  6.  
Enjoy!!.

Friday, March 14, 2014

Margie's Mac and Cheese

I am so sorry I have not posted any recipes. I have been so busy with getting to move in a few weeks. It is overwhelming as I have lived here 52 years.

Anyway here is Margie's Mac and Cheese Recipe.
Bring a pot of water to boil for your noodles. While waiting for the water to come to a boil.
  • Put in the blender2 cups water
  • A cheek of a roasted red pepper
  • 2 Tablespoons Nutritional Yeast1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 cup raw unsalted cashew pieces
  • 1/2 cup Roasted diced Butternut Squash
  • 1& 1/2 Tablespoon lemon 
  1.  Liquify  above in the blender, t hen put in a kettle to heat through.
  2.  Put  one box  Ronzini's 2..5x Fiber Macaroni Noodles into the boiling water.
  3. Drain after 8 minutes.
  4. Mix noodles into your cheesy sauce and enjoy!
  5. Margie serves this with roasted broccoli.

Enjoy!


Saturday, March 8, 2014

Texas Caviar

Thanks Lori for this recipe.

Ingredients:
  • 1 can black beans, drained and rinsed
  • 3 Roma tomatoes, diced, or 1 can diced tomatoes
  • 10 oz frozen corn
  • 1 small red onion, diced
  • 1 bell pepper (red, yellow or green) diced
  • 1 jalapeno pepper, seeded and micro diced
  • 1 cup fresh cilantro, chopped
  • 1 can black olives, sliced optional
  • salt-use sparingly
  • Freshly ground black pepper to taste
  • Juice of 1-2 limes
  • 1 tablespoon olive oil or to taste
  • 1 tablespoon Vinegar or to taste
Directions:
  1. Mix gently and chill overnight.
  2. Serve with tortilla chips-scoops work best.
Enjoy!!!

Sloppy Joes.



I am sorry the picture did not turn out.

 This is a Sloppy Joe recipe that was brought to our Alumni Potluck.  I brought a Sloppy Joe recipe also. In case you are looking for mine I  posted a few weeks ago as Verna's Sloppy Joes.
This recipe is very good and is made with lentils. Mine was with  crimini  (baby portabellas) mushrooms I want to make sure you get the recipe you want.

Karen this is just for you!

Serves 4-6
Ingredients:
  • 1 cup uncooked lentils
  • 4 cups water
  • 1T. olive oil
  • 1 medium sized yellow onion-diced
  • 1 green bell pepper-seeded and diced
  • 2 clove garlic-minced 
  • 3 T chili powder
  • 2 tsp.dried oregano 
  • 1/2 tsp. salt
  • 1 8 oz. can tomato sauce
  • 1/4 cup tomato paste
  • 2-3 T. maple syrup
  • 1 T. prepared yellow mustard
Directions:
  1. Cook lentils in water. Bring to boil, lower heat and simmer for about 20 minutes. Drain and set aside.
  2. Saute onions and peppers in oil for about 7 minutes until soft. Add garlic and saute for about 1 more minute.
  3. Stir in cooked lentils, chili powder, oregano and salt.
  4. Add tomato sauce and paste.
  5.  Cook for about 10 minutes.
  6. Add maple syrup and mustard.and heat through.
  7. Turn off heat and let sit for about 30 minutes to blend flavors.

From the Veganomicon, The Ultimate Vegan Cookbook, page 98-99

I am not sure who brought this recipe, but is was greatly enjoyed!

 



Mary's "Tulip"

Mary K. made these for our CHIP Alumni Get Together Wed evening. I think they are just adorable.   At first I thought they were really tulips.  They are  onion stems with a tomato on top. Mary them took some tofu and put a touch on top to look like a tulip.
With Easter coming soon, wouldn't this be a great idea for a centerpiece if our tulips are not open yet.

Thanks Mary for a fabulous job.

Tuesday, March 4, 2014

Kale Salad

Isn't this salad pretty!! Presentation is a huge part of a dish. I look at this salad and I want to have some just cause it is so attractive. Great job Nellie!!

Ingredients:
  • Use young curly kale with stems removed.
  • Nellie also added some flowering kale-stems removed
  • Touch Raspberry Vinaigrette
  • Finely chopped onion
  • Shredded carrots
  • Raw sesame streets
  • Raw pumpkin seeds Raw chopped cashews Craisins-low sugar
  • Pomegranate seeds
  • Fresh blueberries.

Monday, March 3, 2014

Veggie Rollups

I am not sure who brought these to the potluck, but they sure are good. They are  just so cute.
Give them a try, I think you will really enjoy them.

Ingredients:
  • 1 8 oz container of vegan cream cheese
  • 6-8 Tortilla shells
  • 3/4 Tablespoon onion powder
  • 3/4 Tablespoon garlic powder
  • 3/4 Tablespoons Mrs. Dash southwestern Chipotle Seasoning
  • 1/2 red onion diced
  • 1/4 cup sun dried tomatoes, chopped. Not in oil
  • 1/4 cup sweet pepper, chopped
  • 1/4 head romaine lettuce-chopped
Directions:
  1. Mix the cream cheese with the onion and garlic powder and Mrs Dashes Seasoning.
  2. Spread a thin layer on each tortilla.
  3. Sprinkle onion, tomatoes, peppers and greens on cream cheese.
  4. Roll up and slice into coins. Use toothpicks to hold together if necessary.

Enjoy!!

Juan's Guacamole--Plus Guiltless Guacamole

Juan and Ana brought this to our potluck last Thursday Evening. It is really good.
 There is a Guiltless Guacamole beneath this recipe that is also very good. I don't remember who brought it.

Ingredients:
  • 5 soft avocados, halved,seeded and peeled-keep a couple of the pits/seeds
  • 1 lime juiced
  • 1/4 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 medium onion-diced
  • 1/2 teaspoon pepper
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
Directions:
  1. In a large bowl place the scooped avocado and mash.
  2. Add the salt, oregano, and pepper.
  3. Fold in the onions, tomatoes, cilantro and garlic.
  4. Put in a couple of the pits/seeds so the guacamole doesn't turn brown so quickly.
  5. Cover tightly and refrigerate.
  6. Serve with veggies or chips.
Enjoy!!

Guiltless Guacamole
Try this version, made with creamy mashed white beans and a single avacado. We have reduced the calories by 40 % this recipe was also very good. Give it a try.

Makes about 3 cups
Ingredients:
  • 1 can 15-19 oz.-cannellini beans,rinsed and drained
  • 1 Tablespoon lime juice or to taste
  • 1 jalapeno chile, seeded
  • 1/2 cup loosely packed cilantro leaves
  • 1/4 cup sweet onion, such as Vidalia or Maui
  • Salt
  • 1 ripe avocado
  • 2 plum tomatoes
  • Baked tortilla shells or fresh veggies
Directions:
  1. In a food processor puree the beans with the Tablespoon lime juice until smooth.
  2. Transfer to a medium sized bowl.
  3. In the same processor, place a jalapeno, cilantro, onion and 1/2 teaspoon salt.
  4. Pulse until juicy and thick.
  5. With spoon scoop avocado from shell into owl.
  6. Mash leaving some chunks remaining.
  7. Cut tomatoes crosswise in half.
  8. Squeeze halves to remove seeds and juice.
  9. Coarsely chopped tomatoes and onion and add to the mixture
  10. If you want more zip add more lime juice. Or maybe Mrs sash southwest Chipotle Seasoning.
  11. Guacamole should be served right away but you can cover and refrigerate up to an hour.
  12. Serve with chips and veggies.

enjoy!!

Sunday, March 2, 2014

Green Grape Salsa

This recipe was brought to the potluck but I do not remember who brought it. It was very good

Ingredients:
  • 2 cups seedless green grapes, chopped
  • 1/2 cup green onions, chopped
  • 2 Tablespoons cilantro, chopped
  • 1 Tablespoon Anaheim Pepper, chopped, or 1 small can green chilies
  • 1 garlic clove, minced finely
  • 1 Tablespoon freshly squeezed lime juice
  • 2 tablespoons vinegar
  • 1/4 teaspoon hot pepper sauce
  • Salt to taste.
Directions:
  1. Combine all ingredients. Can be served immediately or refrigerate for future use.
  2. Serve with pita chip or tortilla chips
Enjoy!!


Farro Salad

Farro is an ancient grain believed to sustain the legions in the Roman Empire. Farro has a very nutty flavor.
I think you will enjoy this salad.
This recipe was brought to our CHIP Potluck by Laura and Chuck
It is really good.

Ingredients:

1 1/4 cups vegetable stock-low sodium
1/2 cup farro rinsed well
1 small red pepper, julienned
2 scallions cut on a angle
1/2 cup fresh green peas

Balsamic Vinaigrette:
  • 1/3 cup coarsely chopped walnuts
  • 1/4 cup dried cherries or other dried fruit
  • 1/2 cup chopped fresh flat leaf parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad greens for serving
  • Mix together-Use 1/4-1/2 of this of the salad.

Directions:
  1. In a large sauce pan combine the farro and vegetable stock.
  2. Bring to a boil, reduce the heat to low, cover and cook 25-30 minutes or until tender.
  3. Remove from heat and drain any remaining liquid.
  4. Cool completely.
  5. Once the farro is cooled add all the rest of the ingredients-except the greens.
  6. The recipe did not call for it but I would think refrigerating for a couple of hours would help marinate the flavors.
  7. Serve on a bed of greens.

Verna's Sloppy Joes

I could not find the picture on my camera of my sloppy joes. But you all know what they look like. I plan on making them for our Alumni pot luck Wed pm and hopefully will put a picture on at that time.
This recipe is really good.

Ingredients:
  • 1 lb of cremini mushrooms- cremini  mushrooms are the little portabella mushrooms
  • 1 Tablespoon vegetable broth (low sodium) or water to saute
  • 1 large sweet onion diced
  • 1/2 cup celery-chopped
  • 1 small green pepper-diced
  • 1/3 cup finely chopped walnuts
  • 1 3/4 vegetable stock -low sodium
  • 1/4-1/3 cup salt free tomato sauce or fructose free ketchup
  • 3 Tablespoons tomato paste-what you don't use put in small freezer bag and freeze. Slices off easy for future use.
  • 1/2-1 teaspoon Mrs. Dashes Southwest Chipolte Seasoning
  • A couple squirts of dijon mustard
  • 4 beef low sodium bullion-or liquid smoke- go easy with liquid smoke as it is strong
  • Salt
  • Freshly ground black pepper to taste   
  • Directions:
  1. Saute onions, celery and green pepper until crisp tender. 
  2. Process mushrooms in food processor-Don't over process You want it to look like cooked hamburger , mushrooms will shrink when they release their liquid.
  3. Add  mushrooms and walnuts continue sauteing 2-3 minutes.
  4. Add vegetable stock.
  5. Add the rest of the ingredients and continue cooking on low heat until the consistency you want.
  6. Add more seasonings is needed.
  7. I sometimes at chopped fresh parsley if I have it in the house.
  8. Use your imagination and add seasoning you would have done with meat sloppy joes.
When I have roasted red peppers on hand, I chop them and add to the pot.. A handful of fresh cherry tomatoes chopped  are nice in there also.

Enjoy!!