Minestrone Soup

My really good friend Ed, gave this recipe to me. You will find it very enjoyable on these cold days.

Ingredients:

• 1 medium onion-chopped
• 4 garlic cloves-minced or 1 teaspoon dried minced garlic
• 2 carrots cut into slices
• 2 celery stalks-sliced, including tops
• 2 medium potatoes or yams, scrubbed and cut into chunks
• 1 46 oz. can low sodium, tomato juice
• 1 15 oz. can Italian styled stewed tomatoes-because I was using my canned tomatoes that I put up, I just used an extra teaspoon of Italian seasonings
• 46 oz. vegetable stock-or water
• 1 teaspoon Italian Herbs-I used 2 teaspoons
• 2 tablespoons -chopped parsley
• 1/2 teaspoon each Mrs. Dashes tomato, basil, garlic seasonings
• black pepper to taste
• I added 4 Herb Ox no sodium Beef flavorings
• 1 medium zucchini-diced
• 1/2 cup whole grain pasta shells-I used none
• 1 15 oz. can dark red kidney beans-drained and rinsed
• 1 15 oz. can great northern beans-drained and rinsed
• 1-2 cups chopped kale, collard greens or spinach
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1 tablespoon dried parsleyy flakes

Directions:

1. Saute the onions and garlic. About 3 minutes or so. Ad carrots, celery, continue sauteing. 2-3 more minutes. Add potatoes, parsley, tomato juice, tomatoes, stock, Italian Herbs, black pepper, Mrs. Dash Seasonings,.
2. Bring to a simmer, cover and cook 20 minutes.
3. Add the pasta if using,  add beans, and parsley fakes. Simmer 20 minutes more until pasta is tender.
4. Add greens, cook until wilted.
5. add extra tomato juice if to thick.

Enjoy!!!

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Pumpkin Carob Chip Muffins

I love making muffins in the very small tins. I figure I don't eat as much that way. But I think sometimes I am just kidding myself. Even if I am I still  like the realy small muffins.
I made these the other day and really enjoyed them.

Ingredients:
1 cup pumpkin-not pumpkin pie filling-I used a fresh pumpkin
1/3 cup watr
1/3 cup oil
2 tabelspoons ground fax seed
1 teaspoon vanilla
1 2/3 whole wheat pastry flour-make ssure that it is pastry as that is much lighter.
1 1/3 cup sugar-I used 1/3 cup sugar and 1 teaspoon powdered Stevia.
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg-I used freshly ground.
1/3 cup carob chocolate chips-or chips of your choice.
1/2 cup pecans chopped- I used chopped walnuts as that is what I had.

Directions:

Verna's Vegan Rueben Sandwich

I have been trying to make Reuben sandwiches forever and never came up with a recipe that I liked. In fact I had a special friend in for rueben sandwiches which where suppose to go in the crockpot over night. It was made with tofu, and the recipe said it was the best. When my friend came I ended up making a salad as the tofu Reuben was yuk!~ Before CHIP when I was running my flowershop I used to go to Fryer Tucks for Reuben's. They where the best.
I don't know how these rate with Fryer Tucks, because it has been so long since I have been there, but I really enjoyed these. I ended up taking the ingredients out of some of the recipes and added my own concoction.

Ingredients:

• 1 pkg.-6 oz. baby portables mushrooms-sliced-I used more like 10 oz.
• 1 pkg fresh baby spinach-optional-although I liked it in. I did with and also without. Good both ways.
• 2 Tablespoons Earth Balance Butter
• Black Rye Bread or bread of your choice
• Swiss cheese of your choice
• 1 cup low-sodium sauerkraut -rinsed and squeezed dry
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/2 teaspoon dry mustard
• 2-3 drops liquid smoke-be caeful not to get to much.

Sauce:

• 1 cup Grapeseed Veganaise-with purple cap
• 2-3 Tablespoons ketchup-Please use No  High Fructose Corn Syrup Ketchup.
• 2-3 Tablespoons low-sodium pickle relish- drained. I used my own that I made Mt. Olive Sweet Pickle Relish has 90 mil. of sodium which is one of the lower sodium
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Mix well.

Directions:

1. Saute sliced mushrooms with seasonings until lightly browned. Remove mushrooms from pan and set aside.
2. In the same pan saute the spinach until wilted. Remove from the heat and set aside in another bowl.
3. Wipe pan with paper toweling. Butter bread lightly with Earth Balance.
4. Put in clean pan, butter side down.
5. Top with mushrooms. spinach ,sauerkraut, and cheese. top with butter bread that has the sauce on the bottom side of the bread
6. Cover. When nicely browned, flipped sandwich over.

I think you will love this. Would love your comments.

Enjoy!!!

Lentil Loaf

I am making a food for a CHIP friend who fell and broke her elbow and nose. Anther good friend Jean gave me this recipe.

Tomato topping Mixture:

• 1 6 oz can tomato paste
• 1 Tablespoon sugar
• 1/2 Tablespoon Apple Cider Vinegar
• 1 Tablespoon onion fakes
• 1 teaspoon garlic powder

1. Do above mixture first and set aside.
2.  I did not use above mixture, but instead used 1 cup ketchup with No Fructose Corn Syrup in it.
3. The above mixture was to be spread over the top of the loaf before baking. I used ketchup and added it to the ingredients to make more moist. (Jean's input)

Lentil Loaf|

• 1 cup old fashioned oats- I could not believe but I had no oatmeal in the house so used 5 Grain Cereal
• 1/2 block extra firm tofu
• 1cup each chopped onion and celery
• 1/2 cup each chopped red peppers and green peppers
• 1 cup ketchup- with NoFructose Corn Syrup in it
• 1/4 teaspoon thyme
• 1/4 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt-optional
• 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried mustard
• 1 Tablespoon low sodium Worcestershire sauce
• 1 Tablespoon balsamic vinegar
• 3 Tablespoons plain corn meal
• 1 teaspoon sugar-optional
• 1 1/2 cups cooked and drained lentils

Directions:

1. Preheat oven to 375 degrees.
2. Saute onions, peppers, celery and let cook until the onions are transparent. About 5 minutes. Be sure to stir frequently.
3. In a food processor pulse the oatmeal about 5 times.
4. Drain tofu well and press with hands until all water is out. In a bowl mash tofu with a fork, combine with cooked onions and peppers.
5. Add 1 cup ketchup- I used ketchup and omitted the tomato mixture on top.
6.  Add the rest of the ingredients until well mixed.
7. Spray small loaf pans or muffin tins with cooking spray. Whatever you prefer to use.
8. Bake for 1 hour until bottoms of muffins are nice and browned. 
9. Let set 10 minutes before removing from pan.

Tips from Verna's Test Kitchen:

1. I like using a small loaf pan  (6" by3 1/2 ") or a large muffin tin for these as they bake in the center much nicer.
2. Using a large ice ceam scoop to fill the muffin tins works wonderful.
3. As long as I am making these, I like to double the recipe. Otherwise I usually find 1/2 block of tofu in my frig that I have to throug away. Hate wasting food.
4. Plus these freeze up great and thaw very quickly.

Enjoy!!