Watermellow Cucumber Salad

Hi I am back. It has been such a busy summer of moving from a home of 52 years and a flower shop of almost 40 years. I moved into my Twin-do on June 20 which was sold by owner. It has had so many things that needed to be fixed or repaired. Putting recipes on the blog was just something I did not have time for. Hopefully that will change. Anyway this is a recipe that I did make several times this summer and it is very refreshing. Sorry that I do not have a picture. 5 cups of cubed watermellon 3 cucumbers, peeled, seeded and cubed 2 avacadoes, peeled and cubed 1 teaspoon fresh ginger grated fine 2 fresh limes,juiced on salad Freshly grated black pepper to taste 1 bunch of cilantro chopped Directions: Mox all ingredients together and refrigerate for a few hours before serving to marinate the flavors. Enjoy

Enjoy today

It's a little cold outside for summer. I will still get out and enjoy it.

He is Risen!!

 He is Risen!!!

O MG,  what would any of us do if He had not Risen!!! How I need the Lord in my life just to get through.

Have a wonderful Blessed Easter!!!

Cucumber Pasta Salad

My friend Wendy gave this recipe to me. It is quick and easy.
Dressing:

• 1/4 cup vinegar
• 1/2 cup sugar-I use about 1/3 cup honey
• 1 cup Miracle whip I used my vegan Mayo.
• I also added about 2 tablespoons creamy horseradish sauce.
• 4-5 cucumbers peeled and sliced
• 1 green pepper, chopped-1 red  or orange pepper would be pretty in this recipe.
• 2 tablespoons red onion, chopped
• 1 10 oz package of angel Hair cabbage-if you can't find it use a pkg of cole slaw.
• 1 lb. box Rotini, cooked and drained. I used the Rainbow Colored Rotini

Mix all together. Refrigerate a few hours.

Enjoy!!

Vegan Chocolate Peanut Butter Breakfast Bars

I am still here. Been really busy to hopefully get my home up for sale next week.

These are really good. plus quick and easy to make.

Ingredients:

• 1 1/2 cups rolled oats
• 1/2 cup cashews
• 1/4 cup ground flax seed
• 1/4 cup chia seeds
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds
• 1/3 cup pumpkin seeds
• 1/2 cup almonds 1/2 cup agave nectar-I used 1/4 cup
• 1 cup natural peanut butter or any nut butter of choice
• 1/2 cup vegan chocolate chips-I use the mini chips-optional
• I added unsweetened shredded coconut
• Also added some roasted soy nuts

Feel free to substitute any nuts you may not have on hand.
Directions:

1. In a food processor blend cashews and rolled oats. Recipe did not call for this but I did not want big chunks of either.
2. Put in a large bowl. Add all the rest of the ingredients.
3. Mix ingredients well. Clean hands work great.
4. Put in 8 by 8" parchment lined glass pan with parchment paper hanging over 2 sides.this will make it easier to pull bars out of pan. I sprayed the parchment paper lightly.
5. Press down the batter.
6. Cover and put in frig overnight. Or freeze for an hour or so and enjoy.
7. Cut bars into small pieces as they are very rich.

Enjoy.

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.

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!!.

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!

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.

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.

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!!

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!!

Cheese Sauce Recipe

The first recipe came from really special friends, Gary and Penny K.
It is really good. Plus so quick and easy to make. Most of us have these ingredients readily available.
Below are 3 different cheese recipes. Hope you find one you really enjoy!!

Cheese Sauce recipe-from Gary and Penny
Ingredients:

• 1 Russet Potato, peeled and cut into bite size pieces-(1 & 1/2 cups)
• 1 cup of carrots cut into 1/2 inch rounds
• 1/4 of a yellow onion diced (1/2 cup)
• 1/2 cup Earth Balance  buttery spread-use container with red cover
• 1/2 cup nutritional yeast
• 1/2 teaspoon turmeric
• 3 Tablespoons of any milk replacement ( use plain)

Directions:

1. Place potato, carrot and onion in a small kettle with 2 cups of water.
2. Simmer for 20 minutes.
3. Drain and put in a food processor, adding the rest of the ingredients..
4. Process well, scraping down the sides as needed.

Verna made a few changes  just cause I like to keep trying to improve recipes if possible ) or maybe I am just being difficult).  :)

Anyway I added the following to the recipe.

• 2 teaspoons tomato paste. (I freeze the extra in a freezer bag and just slice off what I need.)
• 3/4 teaspoon plus garlic powder
•  2 twists of Himalayan salt.
  A touch of dried herbs mixture.
• I also cut back a whisker on the Nutritional yeast. It has a very strong flavor
•   
•  The recipes below are some of the recipes I have used in the past. 

Garlic Cheeze Sauce
My good friend Jean L gave me this recipe

Ingredients:

• 1 cup of water
• 1/4 cup nutritional yeast
• 2 Tablespoons cornstarch
• 1 Tablespoons flour-do not omit
• 1teaspoon lemon juice
• 1/2 teaspoon salt-do not omit
• 1/4 garlic powder-I used more
• Verna added
• Mrs Dashes Southwest Chipolte Seasoning to taste.
• Black Pepper
• 1/2 teaspoon Braggs Sprinkles 24 Herbs and Spices

Directions:

1. Blend first 4 ingredients until smooth.
2. Cook over medium heat until thick and bubbly
3. Whisk in 2 Tablespoons water or more if needed to get the consistency you want.

Can be used as a dipping sauce,as a topping for burritos, use in place of canned soups in casseroles, or wherever you like. Just make sure to season to your taste. Verna's says be creative.

Cheese Sauce.

This is a Verna recipe 

Ingredients:

• ·         ¼ cup Earth Balance with red cover
• ·         1 & 1/3 cup flour of choice
• ·         3 cups unflavored rice milk
• ·         ½ cup nutritional yeast
• ·         2-3 Tablespoons tomato paste-put leftover tomato paste in a freezer bag and slice off as needed.
• ·        1 teaspoon salt-go  very easy
• ·         1 teaspoon garlic powder
• ·         1 teaspoon onion powder
• ·         Freshly ground black pepper
•      1 Tablespoon fresh squeezed lemon juice
• ·       1 Tablespoon agave nectar-go easy.

Directions:

1.      Make a roux with earth balance and flour
2.      Add the rice milk. At this point I used my submersible blender and it went really quick.
3.      Add yeast, tomato paste salt, garlic and onion powder
4.      Continue to cook to thicken.
5.      Add lemon juice agave nectar and pepper to taste.

So You have 3 cheese recipes. Hope you find one you really enjoy. Or maybe all three.

Have fun trying these recipes!!

Pear-Pecan Stuffed Squash

Squash is packed with antioxidant carotenoids. You clue is the bright orange hue.
If you like the chewiness of wheat berries you will love this . The flavor is so very good
I found the recipe in the Feb. 2014, edition of Family Circle Magazine

Ingredients:

• 2 butternut squash-cut in half lengthwise and seeded
• 1-2 teaspoons oil
• 1 cup cooked wheat berries-To cook follow directions on pkg.
• 1 pear, cored and diced into small cubes-I left the peel on. The recipe suggested removing it.
• 1/3 cup roughly chopped pecans
• 2 teaspoons sage-I used Italian Seasoning as I was out of sage.
• 1/4 teaspoon pepper or to taste
• 4 garlic cloves, chopped- I used (on the light side)1 teaspoon garlic powder as I was in a hurry.
• 1/2 cup shredded Parmesan cheese of choice.

Directions:

1. Heat oven to 400 degrees.
2. Coat outside of squash halves with the oil. Easiest to use the hands.
3. Sprinkle the cavities lightly with salt-I did not do this.
4. Place the squash cut side down on a parchment lined baking sheet.
5. Bake at 400 degrees for about 30 minutes.
6. Remove from oven, let cool slightly.
7. Remove some of the flesh. Refrigerate the flesh for other use.
8. In a kettle combine cooked wheat berries, pear, 1/4 cup of the Parmesan cheese, pecans, sage, pepper and a 1/4 teaspoon salt.
9. Heat through and stuff shells with this filling. Sprinkle the rest of the cheese over the top and broil until cheese is melted and lightly browned.

  Enjoy!!!

 

BoK Choy with Orange Glaze

If you like Bok Choy you will like this. Bok Choy is so very good for you. It has many cancer fighting properties in it that will help keep you healthy. Plus this recipe is quick and easy to make.

Ingredients:

• 1 bunch bok choy, cleaned and chopped in small pieces.

Orange Glaze:

• zest of a orange
• Juice of 1 orange
• 1 teaspoon or so raw agave nectar
• 1/2-1  teaspoon fresh grated ginger or use 1/2 teaspoon dried ginger
• pinch of salt and pepper

Directions:

1. Bring a cup of water to boil and saute bok choy in the water for 2-3 minutes.
2. In a saucepan, combine all of the glaze ingredients., bring to a boil and then simmer for a few minutes.
3. Drain bok choy, pour glaze over the top.
4. Serve

Comments from Verna's Test Kitchen:

1. The next tie I make this I would add a little cornstarch to the glaze mixture so that it is not so watery.

Enjoy!!