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Showing posts from May, 2011

Hot Carob Drink

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  Mmmm hot carob!  Have you tried it?  If not, you might be surprised to know that it is a creamy, dreamy sweet drink-- like cocoa, but creamier and without the bitterness.  And without caffeine. And without theobromine. And, as I discovered, it helps to settle a wonky tummy (otherwise known as 'diarrhea'). Without creating the reverse 'issues' (i.e., constipation). Or, that is what it did in this household. I am not a medical practitioner, just someone looking for a possible help for a problem and finding many indications that a hot carob drink can 'do the trick'. See this article in Healthline , for example. Please check it out with your own health provider. I have baked with carob powder (muffins, cakes, cookies, bliss balls) and carob chips, but hadn't checked out the hot drink. I like it better than cocoa (hot chocolate). THE SIMPLE RECIPE FOR 1 CUP OF HOT CAROB DRINK: For one mug of hot carob: Slowly heat a cup of non-dairy milk on the stove until it

Recipe for Millet Margerine (Vegan) (Gluten-free)

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STIR TOGETHER IN SAUCEPAN: *1 T. Agar Agar *1/2 C. cold water LET ABOVE STAND 5 MINUTES Cook until Agar Agar is dissolved and liquid is clear                            IN BLENDER: *1 C. packed cooked HOT Millet (cooked 1 C. Millet to 4C. Water 50 minutes with salt) *HALF of Agar Agar mixture *1 tsp. Salt *1/4 C. raw Cashews (cleaned) *1-2 cooked,peeled Carrots (for colour) WHIZ UP AT LOW SPEED, increasing speed to High until super smooth.  Blend in remaining Agar Agar mix at low speed.  Let stand a few minutes so air bubbles can escape.  Pour into containers and chill.  Keeps 1 week in fridge.

Recipe for Coleslaw with Cashew Dressing (Vegan) (GLuten-free)

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INTO BOWL PUT THE FOLLOWING: *1/2 head Chinese Cabbage, shredded *2 Broccoli Florets, cut small *1/2 to 1 C. Green Onions, chopped fine *1 small Zucchini, chopped fine IN BLENDER WHIZ: *1/2 c. Water *2 T. Lemon Juice *1/2 C. raw Cashews *2 T. Chicken-style Seasoning (no MSG) DRESS salad just before serving

Recipe for 5-Bean Nut Salad (Vegan) (Gluten-free)

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INTO SALAD BOWL PUT THE FOLLOWING: *1 C. Red Kidney Beans *1/2 C. Garbanzos *1/2 C. Pinto Beans *1/2 C. Lima Beans *1/2 C. fresh String Beans *1 C. chopped Onion (Red or Green) *1 C. Nut pieces (Pecans, Walnuts, etc.) DRESSING TO MARINATE: *2 T. Sunflower or Grapeseed Oil *1 T. Mrs. Dash (Original or Cajun) *1/2 C. Lemon Juice *1 T. Brown Sugar

Recipe for Sunflower-Garbanzo Pate (Vegan) (Gluten-free)

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BLEND together: 1/2 C. Water 1/4 C. Lemon Juice 1/2 C. Raw Sunflower Seeds 1/2 C. Cooked Garbanzo Beans 1 T. Sunflower or Grapeseed Oil 1 T. Miso 1 T. Onion and/or Garlic Powder PUT INTO A BOWL and Stir in: 1/2 C. Garbanzo Flour 1/2 C. Tapioca Flour LET STAND TO THICKEN (OPTIONAL: 1 T. Nutritional Yeast or Seed Butter)

Recipe for Potato-Green Bean-Carrot Soup (Vegan, Gluten-free)

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2 Qts. Water 2 C. diced Green Beans 2 C. diced Carrots 1 T. Onion Flakes 2 Bay Leaves 2 fresh Savory sprigs or 1 T. dry Savory Flakes BRING TO BOIL TURN DOWN HEAT and let SIMMER 15 minutes ADD: 3 C. diced Potatoes 2 T. Chicken-style Seasoning (No MSG) SIMMER 15 minutes and serve with dollop of  Cashew Sour Cream Recipe: CASHEW SOUR CREAM: *1 C. Water *1 C. raw Cashews *1 T. Lemon juice *1/2 tsp. Sea Salt *1 T. Coconut Oil, melted over hot water

Recipe for Beet-Barley Borsch

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Beet-Barley Borsch (with perogy and cashew sour cream) SOAK: 1 C. Barley groats, approximately 4 hours IN SOUP POT: 3 Qts. Water 1 C. pre-soaked Barley 2 medium Beets, coarse-grated 1/2 medium head of Cabbage, chopped fine BRING TO BOIL.  Then TURN DOWN HEAT to SIMMER 30 minutes. 1/2 C. Onion Flakes 2 Vegetable Bouillon Cubes OPTIONAL: Add 1 or 2 C. crushed Tomatoes SERVE with a dollop of Cashew Sour Cream Recipe by whirling up the following in your blender: CASHEW SOUR CREAM: *1 C. Water *1 C. raw Cashews *1 T. Lemon juice *1/2 tsp. Celtic Sea Salt *1 T. Coconut Oil, melted over hot water

Recipe for Lentil, Green Pea, Barley Soup (Vegan)

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Lentil, Green Pea, Barley Soup with a vegan Parmesan topping  Soak overnight: 1 C. Lentils 1/2 C. Green Peas 1/2 C. Pot Barley IN SOUP POT: Soaked Lentils Peas 3 Qts. Water Barley BRING TO BOIL TURN DOWN heat to SIMMER approximately 15-20 minutes. ADD: 1 C. chopped Carrots or Tomatoes 1/2 C. chopped Celery 1 C. Onion Flakes OR 1 raw Onion, chopped 2 cubes Organic Low-Sodium Vegetable Bouillon 2 T. Chicken-style Seasoning (No MSG)

Recipe for Vegan Potato Salad with Vegan Dressing

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Cube or chop into bowl while warm: 6 large, cooked Potatoes Add: 1/2 C. chopped Celery 1 C. chopped Red and Green Peppers 1 C. chopped Green Onions Optional:  Chopped Olives, Raddish, Cherry Tomatoes, etc. DRESSING: In blender, whiz: 1 C. Rice or Soy Milk 2 T. Chicken-Style Seasoning (No MSG) 1 cooked Potato 2 T. Sunflower Seed Oil Mix dressing into Salad... Enjoy warm or cold. **Image courtesy of Treblrebl at Wikipedia  CC BY-SA 3.0

Crispy Crackers Recipe (Gluten-free, egg-free, dairy-free)

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These crackers are crispy and tasty.  Vegan and gluten-free. They can be used as GF communion bread for those who have gluten restrictions. MIX following dry ingredients together: *3 C. Quick Oats *2 C. Brown Rice Flour *1 C. Potato Starch *1/4 C. Amaranth *1/2 C. Coconut flour OR finely cut coconut (not shreds)- either will work *1 tsp. Salt *1/2 C. Sesame Seeds In blender or with Whisk: *1 C. Water *2/3 C. Oil MIX into dry ingredients thoroughly and ROLL out on cookie sheet. CUT into squares- prick with a fork BAKE at 300F about 30 minutes until browning.

Millet Honey Nut Bread Recipe (egg-free, dairy-free)

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COOK together for 30 minutes:  1/3 C. Millet, 1 1/2 C. Water, 1/2 tsp. Salt IN MIXER or Bread Machine: *1/2 C. Warm Water *1 tsp. Sugar *2 tsp. granular Yeast WHEN BUBBLY, stir in: *1/4 C. Oil *1/2 tsp. Salt *1 T. Honey or Light Molasses *1/2 C. Warm Water *1/2 C. Chopped Nuts ADD cooled Millet to the Above. ADD: 4 c. whole wheat Flour MIX and KNEAD 3-4 minutes LET RISE in a greased bowl in a warm place until double in bulk. FORM into 2 loaves. LET RISE until double in bulk again and BAKE at 375F for 45 minutes. *Image from breadmakermachines.com Other bread recipes on this site: Cranberry-Orange Bread by Darlene Blaney, PhD Nutritionist Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker Grandma's Health Bread Recipe (Adventist Cooking School) Mediterranean Pocket Bread Recipe (Adventist Cooking School)

Multi-Grain Sunflower Seed Mineral Bread Recipe (egg-free, dairy-free)

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This is REAL BREAD-- has substance, flavour, texture-- when you eat it, you feel nourished! High-Quality Bread Cutter Fiddle Knife With Premium Wood Handle   Shop Etsy IN MIXER or Bread Maker *1 1/2 C. Warm Water *1 T. Molasses *2 tsp.granular Yeast LET STAND while mixing the following dry ingredients: *1/2 C. Raw Sunflower Seeds, ground *1/2 C. Scotch Oats *1/2 tsp. Salt *1/2 C. Rye Flour *2 1/2 C. Whole Wheat Flour *2 T. Gluten Flour *1 tsp. Kelp powder MIX dry ingredients well. ADD to wet mixture. MIXER (Dough Hook 3-5 minutes or KNEAD for 5-6 minutes) until smooth. If dough is too stiff, add 1/4 C. Water or more (Scotch Oats absorb moisture). LET RISE in warm place until double in bulk. PUNCH DOWN and LET RISE until double again. BAKE at 375F about 30-40 minutes OTHER BREAD RECIPES: Spelt and Oat Focaccia Bread (Organic Granny) Savory Plait (Braid) Bread Recipe by Wyona Hertwig, Master Baker Millet-Honey-Nut Bread Recipe by Wyona Hertwig, Master B

Savory Plait Recipe (Braid) (egg-free, dairy-free)

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IN MIXER or Large Bowl: *1 1/4 C. warm Rice or Soy Milk *1 T. Sugar *1 T. Oil *2 tsp. Granular Yeast. Let bubble. COMBINE in a separate bowl: *1/2 tsp. Salt *3 C. Whole Wheat unbleached Flour *1 C. Chickpea Flour ADD liquid and KNEAD dough until soft.  (See Video below about what to do next if you wish). ADD: *1 Onion, chopped *1 red Pepper, finely chopped *1 green Pepper, finely chopped *1 tsp. Chili pepper Continue by folding over and over until vegetables are mixed in. IF dough is too wet and sticky, ADD 1/2 C. Flour and KNEAD COVER and keep in warm place until double in bulk. DIVIDE dough in 2 pieces, flatten, cut in 3 strips to braid PLACE on baking sheet and let double in size again before baking at 375F approximately 40 minutes. BRUSH with seasoned oil. Above is a video showing a method of prepping the dough in a plastic bag, and how to braid it.  You can substitute Wyona's ingredients to those shown in the video.  Have fun!                        

"Sham Chowder" Mushroom Soup Recipe (egg-free, dairy-free)

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"Sham" Chowder- tastes better than the 'real' thing... and healthier too INGREDIENTS SAUTE in 2 Quart pan in 2 T. Oil: *4 large Oyster Mushrooms, sliced *1 medium Onion, chopped *2 cloves Garlic, minced ADD: *1 Quart Water and 2 cubes Low Sodium Bouillon  *1 C. chopped Celery *3 Potatoes, diced SIMMER for 10 mintues and ADD: *1 T. Mrs. Dash Original ADD: *2 C. Cashew or Almond Cream (2 C. Water + 1 C. Cashews or Almonds blended) *Salt to taste For a New England flavor, add Simulated Bacon Bits.

Zucchini Boats Recipe (egg-free, dairy-free)

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PREPARE 3 Zucchini by cutting lengthwise and scooping out center. SAVE flesh from center to add to filling. FILLING: *2 C. cooked Rice or Quinoa *2 C. Brown Bread Crumbs *1 C. Pecans or Walnuts, chopped *1 C. Celery, finely chopped *1 Onion, grated *1 T. minced Garlic *1/2 tsp. Basil *1/2 tsp. Summer Savory *1/s tsp. Sage *2 T. Nutritional Yeast WHISK together: 1 C. Hot Water 2 T. Caflib (or 1 T. Soya Sauce) ADD above to the crumb mixture and stuff the Zucchini Boats. BAKE on well-greased cookie sheet at 400F for about 45 minutes. Above image shows a garnish of fresh tomato salsa

Mexican Vegetable Stew Recipe (gluten-free, dairy-free, egg-free)

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Mexican Vegetable Stew-- mucho gusto! In 4-Quart Pot: *2 C. Water *4 cubes Organic Vegetable Bouillon *2 Onions, sliced *1 red Bell Pepper,chopped *4 red Potatoes, sliced *1 small Zucchini, diced *2 C. cooked Pinto Beans *2 T. Lime or Lemon Juice *1 tsp. Cumin *1 clove Garlic, minced *1 tsp. Oregano *1/2 tsp. Chipolte *1/2 C. Cilantro, chopped *Seasonings of Choice BRING TO BOIL: Turn down heat to simmer 10 minutes OPTIONAL: 1 can diced Tomatoes

Summer Squash Loaf Recipe (Egg-free, Dairy-free)

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IN MIXING BOWL: *1 C. Boiling Water *1/2 C. Cornmeal *1/4 C. Oat Bran LET STAND to absorb moisture ADD: *1/2 C. Ground Almonds or Walnuts *1/2 C. Ground Sunflower Seeds *1/2 C. cooked Lentils *1 C. cooked Garbanzos (Chick Peas) *1 C. Bread Crumbs *1 C. Squash, finely-chopped *2 Onions, finely-chopped *1 Green Bell Pepper, chopped *1/2 tsp. Celery Seed *1/2 tsp. Oregano or Savory *1/2 tsp. Salt or 2 tsp. Chicken-Style Seasoning (No MSG) MIX WELL, put into well-greased loaf pan. BAKE at 350F for approximately 45 minutes.

Lima Bean Casserole Recipe (Gluten-free, Egg-free, Dairy-free)

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To make this delicious lima bean casserole, IN MIXING BOWL combine: *2 C. grated Carrots *2 C. Celery, chopped *1 C. Nuts, ground (Walnuts, Pecans, etc.) *1 C. shredded Cabbage *1 medium Onion, chopped *2 cloves Garlic, minced *1 Bell Pepper, chopped **2 C. Dry Bread or Cracker Crumbs OR 2 C. Cooked Quinoa or Rice *1 C. Cashew or Rice Milk *2 T. Oil *2 T. Chicken-Style Seasoning (No MSG) or 1 tsp. Cajun Seasoning *2 C. frozen Lima Beans, unthawed MIX and put into well-greased casserole dish BAKE at 350F for approximately 45 minutes **(Note from Cynthia re above recipe: if making this Gluten-Free you will want to use either GF bread crumbs (expensive) or 2 C. cooked quinoa, rice or millet-- the picture shows the casserole made with cooked quinoa.  Delicious topped with Tomato Pasta Sauce.)