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Sunday, November 6, 2016

Lentil Potato Burgers (DF, GF)



Ingredients:
1 and 1/2 cups cooked mashed or shredded white or sweet potatoes
2 cans lentils, drained (or 3 cups cooked lentils)
1 small onion, chopped
1 cup Quaker Quick Oats
1/4 cup Ground Flaxseed 
1/4 tsp black pepper
1 tsp minced jar garlic
1 tsp garlic powder
1 Tbsp onion powder
1 tsp ground ginger
1/2 tsp garlic salt
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp ground cinnamon

Directions:
Mix all ingredients in a bowl until well combined.  Form into patties.

Then fry them on medium-high in a pan on the stove until browned on both sides or bake them at 350 degrees for 20-30 minutes or cook them on a grill.   I cook them on my  Cuisinart 5-in-1 Griddler for about 20 minutes.  

  
You open your hand, and you satisfy all living things.
Psalm 145:16 (NCV)

Monday, October 24, 2016

Review of Chef Remi Jar Opener


I was thrilled when I had the opportunity to try out Chef Remi's new jar opener.

What I really like about this jar opener is that there are several different size openings to fit various jar lids.  The jar opener is about 9 inches long and about 3.5 inches at its widest point and about 2.25 inches at the bottom of the jar opener.

There are 8 different size openings to fit jar lids.  The largest opening is a little over 2.5 inches, the next is a little under 2 inches, the next is about 1.25 inches, and the smallest is a little under 1 inch.  However, the handles can be pulled apart to fit jar lids slightly wider than just the sizes  I specified.  There are 4 different holes, the jar opener can be flipped over to give different size openings.  One side of the jar opener has indentations along the inside of the "scallops" which give a smaller size option than when flipped.  The size for each hole is about .25 inch difference depending on how you flip the jar opener.

I did find it was easier to use the jar opener when I held the jar against my body. It was harder for me to use when I left the jar on the counter and just held the jar.

The handles are made of silicone so it is easy to grip the handles - even with wet hands.  I put water on both my hands and the handles and I was still able to get a good grip. The silicone grips the jar lids better than a metal one I have.

The jar opener is very smooth - no sharp edges.

This jar opener was made in China.  It is dishwasher safe so it is easy to clean.

Another great thing is that Chef Remi offers a lifetime guarantee on the jar opener.

I do like this jar opener and will use it instead of the metal one I currently have!

Check out the jar opener here

Saturday, August 27, 2016

Daniel Fast Coconut Peanut Butter Muffins (GF)


These are REALLY REALLY good... LOVE the crunch from the nuts of the chunky peanut butter.  Of course coconut tastes good in anything !!!  I had swirls of peanut butter in the muffins which I liked - biting into a nice "chunk" of peanut butter !!!!  I could eat these all day !!!

These are moist and chocolaty !!!!

As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda),  they do not rise like "regular" muffins - resulting in a denser muffin.




Ingredients:
2 cups gluten free flour (I used 1/2 brown rice, 1/2 garbanzo bean, 1/2 millet, 1/2 corn)
1/2 cup Hershey's Unsweetened Cocoa Powder
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 tsp ground cinnamon 
1 tsp pumpkin pie spice
1/2 tsp ground ginger 
1/2 tsp nutmeg
1/4 tsp ground cardamom 
1/4 tsp salt 
1 tsp corn starch
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2 Tbsp white or apple cider vinegar (I used apple)
2/3 cup unsweetened applesauce 
1 and 1/2 cups date syrup
2 tsp vanilla extract 
1/2 cup natural peanut butter - no sugar (I used chunky)
4 medium very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix the wet ingredients in one bowl.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  



My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender


I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop  
is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


All living things look to you for food, and you give it to them at the right time.
Psalm 145:15 (NCV)



Saturday, August 13, 2016

Baked Oatmeal with Strawberries (DF, GF)


This is my latest Baked Oatmeal recipe.  This is really moist but not runny.  GREAT flavor - the mint gives it a nice touch !  I think it is my favorite so far.

Adapted from this recipe. 


Ingredients:
3 Tbsp ground cinnamon 
2 tsp dried mint flakes 
3/4 cup almonds, chopped
1 Tbsp Ground Flaxseed 
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2 tsp vanilla extract
1 Tbsp lemon juice
1 cup unsweetened applesauce
2 medium very ripe bananas, mashed
1 cup water or unsweetened almond milk
1 and 1/2 cups date syrup
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1 pound (4 cups) of fresh strawberries, sliced

Directions:
Mix the dry ingredients in one bowl.    

Mix the wet ingredients (EXCEPT strawberries) in another bowl. 

Add the dry ingredients to the wet ingredients and stir until the dry ingredients are moistened.  Mix in strawberries and stir until combined.

Pour into casserole dish bake at 350 degrees for about 30 minutes or until top is golden brown.

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

The Lord helps those who have been defeated and takes care of those who are in trouble.
Psalm 145:14 (NCV)

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Saturday, July 9, 2016

Chocolate Peanut Butter ViceCreme (DF, GF)


I LOVE LOVE LOVE ViceCreme (cuz I LOVED LOVED LOVED ice cream before I became vegan) 


Ingredients:
1 cup chopped dates
boiling water
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1/4 cup unsweetened almond milk 
1 Tbsp Arrowroot Powder 
 ( I use Bob's Red Mill) 
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2 cups unsweetened almond milk
1/4 tsp salt
1/2 cup peanut butter (no sugar)
1 cup cooked and mashed sweet potatoes
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1 and 1/2 tsp vanilla extract 
1 and 1/2 tsp coconut extract

Directions:
Cover dates with boiling water and let sit for about 15-20 minutes.  Drain off any excess water after soaking.

Mix the 1/4 cup almond milk with the arrowroot powder and set aside. 

In a blender or food processor, blend the almond milk, cocoa powder, salt, peanut butter, sweet potatoes and dates.  Blend until smooth.  Add the arrowroot mixture, vanilla extract and coconut extract.  Blend thoroughly.  

Then add to an ice cream maker and make the "viceceme" !!! 

I actually have 2 ice cream makers; 1 that uses ice and 1 that doesn't.  I really like them both.  

The Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker uses ice.  You can make a bigger batch of vicecreme, and I also think the vicecreme turns out "harder" than the other one.  At first I thought it would be a pain using one with the ice, but it really isn't.

The Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker does not use ice.  The vicecreme is softer than the other, but still comes out good.  The one thing I found is the bowl really needs to be kept in the freezer for about a week before using it.  There were times I only left it in the freezer a couple of days, and the vicecreme was REALLY soft.  The capacity is much smaller than the one that uses ice.


My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender 


Your kingdom will go on and on, and you will rule forever. 
Psalm 145:13 (NCV)

Sunday, July 3, 2016

Black Bean and Lettuce Salad (DF, GF)


This is GREAT for lunches, picnics or potluck dinners !!!  It is also GREAT in a burrito !!!



Ingredients:
8 cups shredded lettuce
2 cans black beans, drained and rinsed
1 red bell pepper, chopped
1 onion, chopped
1/4 cup rice vinegar
1 tsp garlic powder
1 Tbsp dried parsley
1 Tbsp dried cilantro
1/4 tsp salt (if using unsalted beans)
1/4 tsp pepper
1/2 tsp cumin
1 tsp minced jar garlic
1/2 tsp crushed red pepper flakes

Directions:
Mix everything together in a bowl - serve immediately or after it has been in the fridge.  


Then everyone will know the mighty things you do and the glory and majesty of your kingdom.
Psalm 145:12 (NCV)


Sunday, June 26, 2016

Baked Oatmeal with Peaches (DF, GF)


This is a very filling breakfast !!!  It will keep you from being hungry for hours !!!!

Adapted from this recipe.


Ingredients:
2 Tbsp ground cinnamon 
1 tsp ground nutmeg 
1 Tbsp ground ginger
2 tsp ground coriander 
1 tsp ground cloves 
1/2 tsp salt
1/2 to 1 cup chopped almonds
1 Tbsp Ground Flaxseed 
--------
2 tsp vanilla extract
1/2 cup unsweetened applesauce
1 cup water or unsweetened almond milk
2 cups date syrup
--------
4 cups of fresh peaches 

Directions:
Mix the dry ingredients in one bowl.    

Mix the wet ingredients (EXCEPT peaches) in another bowl. 

Add the dry ingredients to the wet ingredients and stir until the dry ingredients are moistened.  Mix in peaches and stir until combined.

Pour into casserole dish bake at 350 degrees for about 30 minutes or until top is golden brown.

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

I praise your greatness, my God the King;  I will praise you forever and ever.
Psalm 145:1 (NCV)

Saturday, June 25, 2016

Minestrone Soup (DF)



Ingredients:
1 can tomatoes (I used the liquid) 
2 cups cubed potatoes
1 can chickpeas  (garbanzo beans) (I used the liquid)
1 can cannellini beans  (I used the liquid)
1 can green beans (I used the liquid)
1 onion, chopped
1 Tbsp minced jar garlic
2 to 3 carrots, sliced (I used a can of carrots with the liquid)
3 stalks celery, sliced
1/4 tsp black pepper
1/2 tsp garlic salt
4 cups shredded cabbage
1 - 8 oz can of tomato sauce
2 Tbsp dried parsley
2 tsp dried basil
2 tsp onion powder
2 tsp garlic powder
2 cups water or veggie broth
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2 cups uncooked whole wheat or brown rice pasta

Directions:
Put everything (EXCEPT pasta) in a crockpot and cook on low for 10-12 hours.  Add the pasta when there are about 30 minutes left to cook.  



Teach me to do what you want, because you are my God.  Let your good Spirit lead me on level ground.
Psalm 143:10 (NCV)

Friday, May 27, 2016

Baked Oatmeal with Blueberries (DF, GF)


I think this is DELICIOUS !!!!  I LOVE the combination of blueberries and bananas !!!  The walnuts give it a nice crunch !!!  
This is a very filling breakfast !!!  It will keep you from being hungry for hours !!!!

The batter will be a little on the "soupy" side, but it will firm up when baking.  It came out the perfect consistency - I did not need to add any additional milk when eating it the next day - it was moist but not "runny".

Adapted from this recipe.


Ingredients:
10 large dates
1 cup unsweetened applesauce 
--------
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp salt
1/2 cup chopped walnuts
1 Tbsp Ground Flaxseed 
--------
2 tsp vanilla extract
2 cups unsweetened almond milk 
--------
1 pint of fresh blueberries
1 large banana, sliced

Directions:
Blend the dates and applesauce in a blender or food processor until smooth.

Mix the dry ingredients in one bowl.    

Mix the wet ingredients (INCLUDING blended dates) in another bowl. 

Add the dry ingredients to the wet ingredients and stir until the dry ingredients are moistened.  Mix in blueberries and banana and stir until combined.

Pour into casserole dish bake at 350 degrees for about 30 minutes or until top is golden brown.

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Every word of God is true.  He guards those who come to him for safety.
Proverbs 30:5 (NCV)


Saturday, May 14, 2016

Potato Salad (DF, GF)


This is REALLY good.  I LOVE the crunch of the celery and red pepper.  The dates in the 
vegan mayo give a slight sweetness to the salad - which I LOVE !!!!

Ingredients:
2 and 1/2 cups cooked potatoes and then chunked
2  Tbsp red wine vinegar
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1 small onion, chopped
1 cup chopped celery
1 small red pepper, chopped
1 Tbsp dried parsley flakes
1 tsp celery salt
1 tsp garlic powder
2 tsp onion powder
2 tsp dill weed
1 tsp turmeric
2 Tbsp prepared mustard
1 tsp celery seed
1/4 tsp black pepper
1 to 1 and 1/2 cups vegan mayo
1 tsp dry mustard
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paprika

Directions:
Toss cooked cubed potatoes in a bowl with the vinegar and let sit while preparing the other ingredients.

Add remaining ingredients to potatoes and vinegar and stir to combine.  Sprinkle paprika on top.


Tell me in the morning about your love, because I trust you.  Show me what I should do, because my prayers go up to you. 
Psalm 143:8  (NCV)