Baked Onion Rings-Verna's Version

I posted a picture of onion rings yesterday and never finished it as I tried a new recipe last evening that I liked better.
Of course they are not as good as deep fried, but I promise ;you won't have a stomach ache after because you ate something bad,

Ingredients:

• 1 1/2 cups crushed cornflakes. I did this is my food processor. Crushed till very fine.


• 1/2 teaspoon stevia
  1 teaspoon paprika


• 1/2 teaspoon Braggs Seasoning or seasoning of choice


• 1/2 teaspoon garlic powder-go easy


• 1/2 teaspoon onion powder-go easy


• 2 large sweet onions- cut 1/2-3/4 " thick. Vidalia or Walla Walla, make sure the onions are sweet.


• Egg substitute to equal 3 eggs

Direction

1. Turn oven to 375 degrees.


2. In large bowl combine the first 6 ingredients.


3. Separate the onions into rings., saving the small rings for another use.


4. Beat egg substitute until frothy.


5. Dip onion rings into egg substitute then into crumb mixture.


6. Put on a baking sheet that has been lined with parchment paper and sprayed.


7. Spray lightly the onion rings.


8. Bake at 375 degrees 15 minutes or until onion rings are tender and coating is crispy.


9. I turned them over and baked 5 more minutes.


10. Serve immediately.

Enjoy!!

September CHIP Alumni Potluck

What a super bunch of people!

We had such a nice time at the potluck. The group was small but what a great opportunity to get to know everyone better.

Thank you Ed for the great job that you did sharing about SummerFest. Wouldn't it be great if we all went to SummerFest next year. Thank you Jean for sharing also.

What a great job Mary and Jackie did on the decorations
for the tables.

You people are just the best. I am so honored to know you all.

Baked Spinach Kofta with Cucumber-Yogurt Sauce

The bread crumbs that I rolled the Kofta in.

The scoop I used to make the Kofta's.

The Kofta's with the Cucumber-Yogurt Sauce. No it was not pink?

What are Kofta's??? Kofta's are a Middle Eastern and South Asian meatball. They are usually made with beef or lamb.

Of course these are vegan, and OMG are they ever good, with the tangy Cucumber-Yogurt sauce on top. I will give you exact proportions for this recipe.

( I didn't with the Mock Crab Cakes as I just threw everything together)
This recipe is rather putsy, so I did double it. No more work to double. This is the single recipe.

This would make a great appetizer.

Ingredients:

• 2 medium red potatoes-about 12 oz.



• 6 oz fresh spinach



• 2 oz. firm tofu-I put in almost 3 oz.



• 2 teaspoons nutritional Yeast Flakes



• 2 teaspoons lemon juice1/2 teaspoon Himalayan Salt



• 1 teaspoon cumin seeds



• 1/2 onion chopped



• 2 clove garlic minced



• 1 teaspoon minced fresh ginger



• 1/2 teaspoon garam masals- I believe I bought mine at Pennzy's Spice Store



• 3 Tablespoon Chickpea Flour



• _I used Bob's Red Mill organic white flour

Directions;

1. Peel and diced potatoes about 1/2 inch. Boil until tender, drain and mash.



2. In separate pan blanch spinach about 1 minute in boiling water until wilted. Drain well in colander. Cool!



3. Put spinach, tofu nutritional yeast, lemon juice and salt in food processor. Process until crumbly.



4. Spray a large skillet with canola spray. Bring to medium high heat. Toast the cumin seeds for about 1 minute. Add the onions, garlic and ginger and saute until the onions are soft about 1 minute.



5. Add the garam masala and stir. Add the mashed potatoes and the spinach mixture.



6. Remove from heat and put in a large bowl.



7. Add flour and stir well.



8. Shape into small balls about 1 " in diameter and roll in the bread crumbs.



9. Place on a baking sheet that has parchment paper on it.



10. Bake at 450 degrees. Bake for 12 minutes and then turn the kofta. Bake for 12 more minutes and turn then about 10 more minutes. As above they should be golden brown.

Cucumber-Soy Yogurt Sauce:

• 1 medium cucumber with seeds scraped out.



• 1 cup plain soy yogurt



• 1/4 cup diced red onions



• 1-2 tablespoons minced mint leaves-optional



• about 2- 3 Tablespoons lime juice



• 1/4 teaspoon ground coriander



• 1/4 teaspoon ground cumin



• Black pepper to taste

Directions:

1. Peel, remove seeds and finely diced cucumber. Let liquid drain off in a calender while you are mixing the rest of the ingredients.



2. Mix all ingredients together. Refrigerate 1/2 hour before serving.

Enjoy!!

The Kofta's freeze up nice if you are lucky enough to have some left!!!

Mock Crab Cakes

A friend that I met in Penn, at SummerFest gave me this recipe. They are really tasty.

With zucchini being so plentiful this is a great time to make these.

I grate the zucchini the night before I want to use this recipe. Put the grated zucchini on a baking sheet and freeze. The next day I remove from freezer and thaw. To rush the thawing process, run under col water. It is really important to squeeze all the water out of the zucchini before using. You could put salt on the zucchini to remove the water, but I didn't want more salt in this recipe. Also freeze grated zucchini in freezer bags for use in the winter months.

Ingredients:

• 2 1/2 cups zucchini, grated, squeezed dry-You don't


• need to peel on young zucchini


• Egg replacer for 1 egg


• 1 tablespoon Earth Balance, melted


• 1 teaspoon Old Bay Seasonings-get the one with lowest sodium content


• 1/2 teaspoon prepared mustard- I used Dijon Mustard


• 1 1/2 cups Italian Bread Crumbs-Way to high in sodium, so I use plain breadcrumbs and added 1 teaspoon Italian Seasonings


• 1 small onion chopped fine


• 1 small green pepper chopped fine


• 1 Tablespoon vegan mayonnaise


• pepper to taste

Directions:

1. Mix all the ingredients. Shape into small patties. Roll in bread crumbs.


2. Fry in sprayed pan or use the tablespoon Earth Balance.


3. These freeze up really nice.

I served these with a Cucumber sauce:

1. cucumber with peel and seeds removed


2. fresh dill


3. onion, chopped fine.


4. A touch of garlic


5. little lemon juice


6. pepper to taste


7. oh yes and you can use vegan yogurt, mayonnaise or sour cream or a combination there of.

Vegan Goldfish-Bunny -Chicken- Crackers

I will be babysitting for my 4 1/2 grandson and 1 1/2 granddaughter tomorrow and wanted to make these for them.

There is no food coloring,no sugar, no cheese, no artificial chemicals in these crackers. And they taste really good.

this recipe is suppose to make 125 crackers, that is why I did chicken and bunny crackers also.

Don't have the patients to make that many.

Ingredients:

• 1cup all purpose organic flour



• 2 tablespoons Nutritional Yeast



• 1/4 teaspoon onion powder



• 1/8 teaspoon turmeric



• 1 teaspoon salt-I use Himalayan Salt-go easy on the salt.



• 5 Tablespoons Earth Balance



• 3 tablespoons cold water

Directions:

1. Preheat oven to 375 degrees-Bake 12-15 minutes



2. In a food processor, combine all dry ingredients, which is the first 5.



3. Add Earth Balance-pulse about 15 times until crumbly.



4. Add water and process until mixture comes together.



5. On a lightly floured surface, roll out the dough until it is 1/8" thick. Use half the dough at a time.



6. Cut out crackers with goldfish or other cookie cutter.



7. Put on parchment paper. For eyes used the prong of a fork. If you make a mouth a tooth pick will work great.



8. Bake till lightly brown.



9. Let cool and store at room temperature in a tightly sealed container.