One of a Kind Loaf

 Creating a unique and individualized vegetarian entree loaf is fun and simple with the following recipe. Each time you make it, the recipe will be unique and can use ingredients that you already have in your kitchen or that are available seasonally. This is a heart-healthy, low-calorie, and nutrient dense loaf. Tasty too! To create, simply choose the amount suggested for each ingredient type as shown below:




2 cups of legumes

• cooked legumes of any variety such as: lentils, kidney beans, garbanzos, pinto beans, soybeans, or tofu, etc.

1 - 2 cups of grains

• whole grain bread crumbs, rolled or quick oats, cooked brown rice or millet, Grape-Nuts cereal, crushed whole grain cereal flakes, whole grain cracker crumbs, whole grain croutons, etc.

1/2 cup chopped or ground nuts or seeds

• almonds, cashews, pecans, pumpkin seeds, sunflower seeds, walnuts, etc.

1 1/2 cups liquid

• broth from cooked vegetables, plain soy, nut, or grain milk, tomato juice or sauce, V8, etc.

1 Binder

• 2 Tbsp. soy flour
• 2 Tbsp. whole wheat flour
• 2 - 3 Tbsp. gluten flour
• 3 Tbsp. potato flour
• 3 Tbsp. minute tapioca
• 1/2 cup cooked oatmeal
• 1/2 cup cooked "cream of wheat"
• 2 Tbsp. soaked mung beans, blended, etc.

1/2 - 1 teaspoon of one or several Seasonings as desired (I always use at least double this recommendation; be generous with the seasonings!)

• cumin, sweet basil, Italian seasoning, oregano, parsley flakes, rosemary, sage, Bill's Best Chicknish, McKay's Chicken-Like Seasoning, celery salt, garlic or onion powder, nutritional yeast flakes, salt, Vegex, Bragg's Liquid Aminos, Marmite

1 or more Vegetables

• 1 onion, chopped
• 1 - 2 cloves garlic, minced
• 2 - 3 Tbsp. chopped pimiento
• 3 - 5 stalks celery
• 2/3 cup shredded carrots
• 2/3 green beans or peas

Mix all the ingredients you selected together. Press into a sprayed loaf pan. Bake at 350 degrees F. for 45 minutes (or more if you prefer a darker loaf). Serve with a light savory or tomato gravy.

Leftover can be sliced and served in sandwiches or mashed for a spread (add olives, pickles, or Veganaise).

*Instead of baking as a casserole loaf, this recipe also makes delicious patties. Use a non-stick skillet with some extra-virgin olive oil and fry until crispy and golden.

**Although I make a vegan version of this recipe, you can add other ingredients that fit your likes and needs. Consider adding shredded cheese, eggs, or your favorite protein source.

Coconut-Curry Popcorn Seasoning

Coconut-Curry Popcorn Seasoning

1 3/4 cup unsweetened coconut, shredded
7 Tbsp. curry powder
2 Tbsp. salt
1 Tbsp. sugar (generous)
1 1/2 tsp. ginger, ground
1 1/2 tsp. cayenne, ground
1 tsp. garlic powder

Combine ingredients in a blender or food processor. Pulse to combine. Mix as little or as much as you'd like with popped corn. Enjoy!

Perfect for a chilly winter evening! I hope you are keeping warm enough!

Stovetop Granola

My favorite granola recipe...so easy and yummy! Make it for your own breakfast, or mix up a batch to gift to others. 

Stovetop Granola

3 cups oatmeal (rolled oats), not quick or instant
1/2 cup coarsely chopped nuts (walnuts, almonds, hazelnuts, pecans)
1/4 cup sesame seeds
1/2 cup dried, shredded coconut, preferably unsweetened
1/2 tsp. cinnamon or coriander
1/4 cup light oil (sunflower, etc.)
1/3 cup maple syrup (or your favorite sweetener)
2 tsp. vanilla
1/2 cup dried fruit of your choice (raisins, currants, cranberries, or
chopped apple, apricot, pear, pineapple, prune, etc. or combination;
may omit entirely)

Use a large, heavy skillet, at least 10 inches round, with high sides. (If you don't have a skillet this big, use a smaller one and prepare granola in two batches. Or use a wok, which works great!). 

Into the cold skillet place the oatmeal, nuts, sesame seeds, coconut, and cinnamon. Mix well.

Blend the oil, syrup, and vanilla together in a cup. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend.

Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently, until the oats and nuts are crispy and browned. The sesame seeds will start to "pop" and the maple syrup will smell like burnt sugar --- be careful not to let the mixture burn.

Toasting will take no more than five to seven minutes. Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool.

NOTE: Some people don't like a crunchy or chewy granola. If you prefer a tender granola omit or reduce the amount of nuts and add seeds instead. Choose a combination from: sunflower seeds, flax seeds, sesame seeds, etc. 

This recipe is very adaptable. If you don't have an item. . .leave it out or find a substitute. It'll still taste great! This is a yummy recipe and takes much less time than "oven" granola. It turns out differently every time, depending upon which ingredients you choose.

Crunchy Brown Rice and Garbanzo Salad

Winter months call for hearty salads. I love rice salads that contain legumes, something crunchy like nuts and seeds, and fresh, flavorful herbs. Flavor, crunch, and color work together in this salad to make a delicious dish for the holiday season.

1/2 cup celery, chopped
1/2 onion, chopped
3 cups cooked brown rice
15 oz. can garbanzos, with broth
1/4 cup chopped parsley, fresh 

1/4 cup sunflower seeds
1 1/2 tsp. all-purpose seasoning
1/4 tsp. sweet basil
1/4 tsp. oregano

Simmer celery and onion in garbanzo broth, until tender. Combine with remaining ingredients and mix together well. Press into prepared, two quart casserole dish and bake at 350 degrees F for 35 - 45 minutes, uncovered.

Serves: 5

Belly Broom Breakfast Cookies

When I grew up, cookies were something you ate for dessert.  Or maybe for a snack, but mother always said we shouldn't eat between meals.  Then I met my husband.  I was so surprised to discover that his family ate cookies for breakfast!  Ever since, breakfast cookies have been a hit with me!  While our children were growing up, I discovered it was a great way to fill them with lots of nutrition.  All under the guise of "cookie".

My mother-in-law would fill her breakfast cookies with nuts, coconut, seeds, raisins, dates, and grains.  She was a great baker, so her cookies were never dry or boring.  They were moist, flavorful, and tasty.  But, most of her cookie recipes were ones she baked "by feel" and she didn't write down the recipe.

Recently I felt the need to figure out how to make a breakfast [lunch, snack, dinner, midnight snack] cookies that were gluten-free, sugar-free, low in cholesterol, highly nutritious, AND tasty!  Fortunately Brent is willing to try all my experiments in the kitchen.

Each batch has been a little different than the one before.  Suggestions along the way were welcome.  Little by little a recipe was developed that we liked.

They are not elegant, but breakfast cookies shouldn't be elegant!  Breakfast cookies should be hardy, crammed with nutrition, and tasty!  There's nothing delicate about a breakfast cookie!

They are delicious right out of the oven, but when stored in a covered container [like this one] they become even better!  They become more flavorful and moist as time goes on.  We've named these cookies "Belly Broom Cookies" --- a name our kids give to any yummy, fiber-filled breakfast cookies --- thus named because they keep the colon working efficiently!  Here's the recipe --- which I hope you enjoy:

Belly Broom Breakfast Cookies

1 cup ground flax seeds
1 1/4 cup gluten free oats
1 cup gluten free flour blend (like Bob's Red Mill)
4 packets NuNaturals stevia (any brand, but that's my favorite)
1/2 teaspoon Real Salt
1 Tbsp. baking powder (generous)
1 1/2 tsp. cinnamon
2/3 cup almond milk (or your choice)
1/2 cup olive oil (or grapeseed oil)
1 Tbsp. vanilla
2 cups dates, divided in 1/2

1 cup water

1/2 cup unsweetened coconut, optional
1/2 cup walnuts, optional
1/2 cup raisins, optional

Mix try ingredients together. Form a well in the center of the bowl and set aside.

In a saucepan, mix 1 cup pitted dates with 1 cup of water. Bring to a simmer and cook until dates soften.

Mix cooked date mixture and liquid ingredients together. Then, pour all at once into well in dry ingredients. Stir until mixed.

Add additional dates (1 cup, chopped) and other ingredients of choice (raisins, coconut, walnuts, etc.).

Place on a baking sheet using cookie scoop. Bake for 12 minutes at 350 degrees or until done.
 

These are dense but good. Store in a sealed container and they soften up to be even better the next day.

*The flour option you choose will very how the cookies turn out, but all are good.  Choose from oat flour, quinoa flour, sweet rice flour, brown rice flour, all-purpose flour, whole wheat pastry flour, etc.

Everything but the Kitchen Sink

I love the saying:  It contains everything but the kitchen sink.  It sounds so interesting to think of a recipe that includes everything but the kitchen sink.  I'm sure you've heard the saying, right? 


"Her soup is SO delicious and contains everything but the kitchen sink." 


About the time I settled into the concept, along came a recipe that evidently included not just everything in the kitchen, but the kitchen sink as well!  I know, simple silliness, but fun just the same.  Here's the recipe and you may make alterations to the recipe as necessary to fit your lifestyle.


Kitchen Sink Cookies


1 cup whole wheat flour
1/4 cup unbleached white flour
1 1/3 cup old-fashioned rolled oats
3/4 cup unsweetened flaked coconut
1/3 cup milk powder (dairy or soy)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. powdered ginger
2/3 cup raisins
2/3 cup chocolate chips (or carob chips)
1/4 cup peanuts, chopped
1/3 cup sunflower seeds
1/4 cup olive oil
1/4 cup molasses
1/4 cup honey
2 eggs, beaten (or egg substitute)


Stir together all of the dry ingredients.  Beat the eggs in a small bowl.  Measure the oil, then the honey and molasses in the same measuring cup.  Beat all the ingredients together thoroughly.  Pour the liquid into the dry ingredients and combine until the dry ingredients are moistened.  If the mixture seems too dry, add some water until the dough is of drop cookie consistency.  Drop the cookies onto an ungreased cookie sheet.  Bake at 350 degrees for 10 - 12 minutes.  Remove from oven when barely done, as they will continue to "bake" on the cookie sheet when to take them out of the oven.  Allow to cool on the sheet and then remove.


These make a great BREAKFAST cookie!

Crunchy Brown Rice and Bean Salad

Crunchy Brown Rice and Bean Salad

 

This is one of my favorite salads.  It can be altered by using different grains (like quinoa) or legumes (like garbanzos or kidney beans).  Additions, like chopped red peppers, peas, chopped raw carrots, or sunflower seeds add interest.  Use what you have on hand or what is fresh and in season.

2 cups cooked brown rice, cold
2 cups cooked pinto beans, drained, cold
1/4 cup raw cashews, roasted, coarsely chopped
3 green onions, sliced
2 stalks celery, diced
1/2 cup parsley, chopped

Mix all the salad ingredients together in a bowl.  Set aside and make marinade.

Marinade:

2 tablespoons lemon juice, lemon juice
1 tablespoon tamari, wheat free
3 tablespoons extra virgin olive oil
1 clove garlic, finely minced 

Combine the marinade ingredients in a small jar and shake together until well blended.

Pour marinade over rice and bean mixture.  Stir gently, then cover and allow to marinate for at least 30 minutes. Serve cold. 

Serves 4-6

 

Tablesetting:  Dinner at Aunt Cella's house.  It's so serene, like a rhapsody in blue!  

Simplest of Simple Waffles

Amazingly, these three ingredient waffles are very delicious!  Be sure the waffle iron is completely preheated and conditioned (oiled).  Don't peek until the "done" light goes off or they will stick.  

Simplest of Simple Waffles

1 cups water
1/4 tsp. salt
1 cup rolled oats, gluten free if necessary

Preheat waffle iron. Using a blender, mix all ingredients together until very smooth. Pour batter into a prepared, hot waffle iron. Bake for 10 - 12 minutes. The waffles should be golden brown and crispy. Serve with maple syrup and peanut butter or canned fruit. Also good with a frozen dessert like sherbet.

Serves: 1 or 2

Enjoy! Recipe may be doubled to serve more.

Blender Waffles

 

Blender Waffles

1/4 cup dates, pitted

1/4 cup cashews

2 Tbsp. flax seeds

2 cups oats, gluten free if necessary

1 cup corn meal
1/2 cup Bob's Red Mill Gluten-free Mighty Tasty hot cereal
(you can substitute additional brown rice flour  for the Mighty Tasty cereal if desired)

1/2 cup brown rice flour

1 tsp. salt

5 cups water

Preheat waffle iron.  Be sure it is conditioned or brush with a teaspoon of olive oil so waffles wont' stick.

Add half the water to blender.  Then add dates, cashews, and flax seeds.  Blend on high until well mixed and nuts and seeds are ground.  Then, add oats, corn meal, Mighty Tasty cereal,  brown rice flour, and salt.  Add remainder of water and blend until very smooth.  If your blender is not large enough, mix in batches, then pour into a mixing bowl and stir batches together.

Fill waffle iron and close lid.  Bake about 6 minutes or until light goes off.  Be sure the waffle iron is preheated before every application so that waffles don't stick.

This makes a delicious, nutty waffle.  This is a variation of a waffle recipe that my friend, Barbara, from Wildflower Morning Recipes shared.  So, thank you Barbara for a great idea!  If you have any left-over waffles, they can be placed in a zip-lock bag and stored in the freezer until ready to use.  Place in toaster when ready to eat.  This recipe is vegan, gluten-free, and uses 100% whole foods.

Quinoa Pancakes

It's pretty cold across most of the nation.  Cold weather and healthy carbs are a satisfying combination.  The desire to hibernate is present, so instead of tanking up on low-density carbohydrates, choose healthy, whole grains instead.  How about pancakes for breakfast?   

 

Quinoa Pancakes

1 1/2 cups quinoa flour
1/2 cup brown rice flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vitamin C crystals
3 Tbsp. olive oil
2 cups water or fruit juice

Mix together flours, baking soda, salt, and vitamin C crystals. Combine the oil with water or juice and wire whisk them together. Create a well in the flour mixture. Add the liquid and stir together. Bake pancakes on hot griddle until dry on top and browned on the bottom. Turn and cook the second side.

Serve with pure maple syrup. Garnish with something colorful and pretty like an orange wedge, banana slices, or fresh strawberry. Enjoy!

Makes 2 dozen pancakes.

 

*If you can't find quinoa flour, try blending whole quinoa in your blender and making it freshly ground.  Make your own vit. C crystals by pulverizing a vitamin C tablet from your medicine cabinet.

Nutty Rice Salad

 

Nutty Rice Salad

This salad is one that never turns out the same, simply because I always use seasonal ingredients or what I have on hand.  It's tasty and wholesome and oh, so good!  Here's the basic recipe and you can adapt it to suit your needs.

3 cups cooked brown rice

Add chopped raw vegetables such as:

2 peeled and diced zucchini (small)

1 diced sweet onion

1 diced green pepper

3 stalks celery

Add nuts and seeds such as:

1/2 cup chopped almonds

1/3 cup coursely ground sunflower seeds

1/4 cup sesame seeds

Add herbs such as:

1/4 cup chopped Italian parsley

Add dressing such as:

2 - 3 Tbsp. olive oil

1 lemon, juiced

Add seasonings such as:

salt

Italian seasoning

Bill's Best Chicknish'

garlic powder

onion powder

Mix, chill, and enjoy!

Other things you can add or substitute are:  carrots, red peppers, corn, kidney beans, garbanzo beans, cilantrao, pumpkin seeds, walnuts, pecans, etc. and etc.  You are only limited by your imagination!  Have fun!

Oatcakes!

What do you eat with tea?  People usually think of toast or scones, but oatcakes are a variation of the bread theme and are delicious with jam and tea.  Traditionally they are can also be served with savory toppings and accompaniments as well.

Oatcakes made with yeast are commonly associated with North Staffordshire, Cheshire, and Derbyshire.  It was once common that oatcakes were sold from individually as housewives would market them from an open window of their home.

Scottish oatcakes vary in that they can be made from baking powder and are baked either on a griddle or on a baking sheet in a hot oven.  Scotland is known for growing oats, and since oatcakes are simple to make, they became a staple in the Scottish diet.  Soldiers in the 14th century would carry a metal baking plate and a sack of oats with them.  When hungry, it was easy for them to moisten the oats and create this quick bread as a carbohydrate staple in their diet.  Samuel Johnson once said that oats were 'a grain, which in England is generally given to horses, but in Scotland supports the people.'  Sir Walter Scott was said to retort 'yes, and where else will you see such horses and such men?'

In Scotland, oatcakes are made on a girdle or by baking rounds of oatmeal on a tray. If the rounds are large, they are then sliced into triangular shapes. Oats are one of the few grains which grow well in the north of Scotland and was, until the 20th century, the staple grain used.  Generally they are very hard and dense, although with the addition of oil or shortening, a flaky and tender cake is easy to make.  I thought I'd try my hand at it recently, and was really happy with the result!  Here's the recipe I used:

 Scottish Oatcakes

1/2 c. vegetable shortening
1 c. whole oats (gluten free if necessary)
1 c. flour (gluten free flour blend if necessary)
1/2 tsp. baking soda
1/4 tsp. salt
2-3 Tbsp. ice cold water

Preheat an oven to 375 degrees.  In a bowl, place oats, flour, baking soda, and salt.  Using a pastry blender, cut in shortening until the dough has a fine crumb.  Add ice water, a teaspoonful at a time.  Mix until mixture resembles a stiff dough.  Roll on waxed paper to 1/8 to 1/4 inch thick.  Using a cookie cutter or a drinking glass, cut into circles.  Place on a baking stone or cookie sheet.  Bake until golden, about 15 minutes.  Serve plain with honey, butter, or jam.  Also delicious with savories like tomato slices and a cup of soup.

It is said that Queen Elizabeth II of England enjoys oatcakes with tea for her breakfast every day.  May I suggest that the addition of oatcakes to your 'afternoon tea' routine might help enhance your celebration of January as National Hot Tea Month?

*I also made oatcakes with olive oil rather than solid vegetable shortening because olive oil, being non-hydrogenated, is a much healthier.  The oatcakes turned out very well, but were very tender, so handle with care.  The rule is that shortening provides a flaky crumb and oil results a tender crumb.

**Thank you to Vicki for the beautiful Celtic bookmark!

Oatmeal-Nut Pie Crust

This is a wonderful pie crust and is especially good for cheesecake.  I prefer it over a graham cracker crust.  The walnuts provide great depth of flavor.

Oatmeal-Nut Pie Crust

1 cup uncooked rolled oats (gluten free if necessary)
3 Tbsp. brown sugar
2/3 cup minced walnuts
1/3 cup margarine (or nut butter, or vegetable oil, scant)

Preheat oven to 350 degrees F.  Spread oats in large, shallow pan.  Bake 10 minutes to toast.  Toss with sugar, nuts and melted margarine. 

Press into pie pan.  Refrigerate while making filling.

Yummy!  Can be used this way for a pudding or fruit filling - or - filled and baked again as for cheesecake.

Herb and Seed Rice Pilaf

 

Herb and Seed Rice Pilaf

A delightful and flavorful side-dish for Thanksgiving dinner.  I love this recipe because not only it is tasty, but it's easy as well.  Simply place everything in a rice cooker and turn on.  Forget about it until it's done and serve.  Delish!

Into a kettle, place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook until rice is tender (about 45 minutes).

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts
Unsalted Sunflower Seeds
Chopped Olives
Finely chopped Mushrooms
Finely chopped small amount of RED Bell Pepper (if possible)
Green onions thinly sliced
Hazelnuts, chopped
Very small amount of chopped jalapeño pepper

When rice is done, mix all the ingredients in and fluff with a fork. Put the lid back on and set it on the table.

I usually add a few more seasonings: salt, a touch of tamari or Bragg's Liquid Aminos, and a dash of lemon or lime juice. Don't worry about using exactly what's called for in this recipe. I substitute and add as inspired. Chopped walnuts, pecans, almonds, or hazelnuts are delicious in this recipe. I also like to add fresh, chopped herbs: cilantro, parsley, rosemary, basil, etc. Fresh, raw veggies like cucumber, chopped celery, and grated cabbage are also good in this.