Gluten-Free Baked Oatmeal

www.alwaysamrsforeverakid.blogspot.com

My good friend Jean L. gave me this recipe last evening.
It is really good-maybe "toooo" good. Give it a try I think you will really love it.
I forgot to put the banana on so did it the last 10 minutes.

Ingredients:

• 2 cups gluten Free rolled oats (Bob's Red Mill)
• 1/3 cup brown sugar-turbinado
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• Dash of freshly ground nutmeg-my addition
• 1 cup walnut pieces-chopped
• 1 cup raspberries-any berries work-I used blueberries that were in my freezer-didn't thaw
• 1/2 cup vegan milk chocolate chips
• 2 cups non-dairy milk
• 1 tablespoon flax seeds or chia seeds to 3 Tablespoons water/milk
• 3 Tablespoons Earth Balance-melted
• 1 Tablespoon vanilla-no imitation, please.
• ( Don't leave this out as it replaces the egg.)
• 1 ripe banana peeled, and sliced in 1/2 inch pieces.

Directions:
    Preheat oven to 375 degrees.Generously spray a 8 inch square glass pan.

In large bowl, mix together the oats, sugar, baking powder,cinnamon, salt, half the walnuts, half the berries and half the chips.

In another large bowl, whisk together the milk, egg substitute, Earth Balance and vanilla extract.

Add the oat mixture to prepared baking dish.Add the remaining berries, walnuts, and chips on top. Add the banana slice to the top.

Pour the milk mixture over everything. Gently shake the baking dish to help the milk go through the oats mixture.

Bake 35-40 minutes until the top is golden brown and the mixture has set.

For and extra good top sprinkle a Tablespoon brown sugar over the top-I did not do this.

Thanks Jean for this yummy recipe.

Enjoy!!

Verna's Tofu Dip

I will be making this Tofu Dip,  in front of class tonight and don't have recipes to hand out. So I am putting it on my blog for everyone that wants it.
This can be used on baked potatoes, as a taco dip, as a sandwich spread or as a dressing. It is very versatile.

Dip Base:

• Mori-Nu silken Tofu-soft and drained
• 1 Cup Grapeseed oil Vegenaise-this is the one with the purple cover
• 3-1/2 teaspoons fresh lemon juice

Mix very well in food processor. Remember to scrape down sides.

Add:

•  1/2 teaspoon onion powder
•  1/2 teaspoon garlic powder
• 1-1/4 teaspoon paprika
• 1 teaspoon Braggs Sprinkles-24 Herb and Spice Seasonings
• A couple shakes Mrs. Dash Southwest Chipolata Seasoning
• A couple drops of Shiracha sauce, Hot Chili sauce or Cayenne.-optional
• Put above seasonings in food processor an mix well.
• Put into a bowl, add 3-4 chopped green onions-use some of the greens also.

Refrigerate several hours.. Great with veggies. or any of the above suggestions.

Enjoy!!!

Love

Love without pretending.
Love without depending.
Listen without defending.
Speak without offending.

Roasted Vegetbles and Fruit

I had some vegetable that I wanted to roast for this evening's meal.
Besides a leek, turnip, parsnip, fennel and some peppers, I put in some green grapes and also fresh pineapple. I have been doing a lot of roasting the last few years, but never tried it with fruit and the vegetables. It was really good. The fruit gave a  nice sweetness to the vegetables.
I cut everything in bite size pieces, put in a  plastic grocery bag with a touch of oil and Braggs seasoning. Next time I am going t do it with some of my Pear, Cranberryy Balsamic Vinegar from Olive Cellar. Doesn't that sound good???
I roasted everything in a 425 degree oven,  on parchment paper for about 35-40 minutes.

Cindy's Quick Penne with Broccoli and Sun Dried Tomatoes

Another pasta salad. I know it looks a lot like the last salad I posted, but it is totally different.
I am not into pasta, but I sure have a thing for bow tie pasta.  Don't figure!!! Must be a head thing, but they are just so cute.

I hope you give this salad a try as it is very good. The recipe came from Cindy Vandenberg, a CHIP graduate. Thanks Cindy, we really appreciate it.

Ingredients:

• 1 pound whole-grain penne or other pasta-I used about 1/2 pound
• 1 large bunch broccoli, cut into bite size florets
• 1 jar (8 oz) oil packed sun-dried tomatoes, drained and chopped-I used dried
• 1-2 tablespoons EVOO
• 12 large leaves fresh basil, thinly sliced
• 1/4 teaspoon garlic-I did more
• 1/4 cup toasted wheat germ
• salt-optional
• Freshly ground black pepper

Directions:

1. Bring a large pot of water to a boil. Stir in the penne. Decrease the heat and continue to cook until al donte.
2. Add the broccoli and cook only for a minute or two. The broccoli should be crisp-tender.
3. In a large bowl, combine the sun dried tomatoes, 1 Tablespoon of the oil, basil,and garlic powder.
4. Drain the broccoli and penne. While still piping hot, pour over tomato mixture
5. Add the wheat germ and toss gently.
6. Season with pepper (and salt if you  must), toss and serve immediately.

Comments from Verna's Test Kitchen:

1. Can there be tomatoes and fresh basil without mozzarella cheese?
2. I did add some vegan mozzarella to the dish.
3. Also added a couple shakes of Mrs. Dash Salt Free Tomato Basil and Garlic Seasonings.
4. Also added a shake or two of Mrs. Dash Salt Free Southwestern Chipolte Seasoning.
5. Also added some grape tomatoes that I cut in half. (they where on the cupboard and needed to be used) .