Corn Bread Coffee Cake

This recipe came from my neighbor, Texanna Dutrow, when I lived on Rock Creek Drive in Frederick, Maryland.  I can't even remember when I started making it, but it's been a family favorite since Texanna gave it to me.  Carrie included it in her Family Cookbook under the title Quick Coffee Cake.

I've altered a few things over the years, but the texture and flavor have only improved, I think.

Enjoy.

Corn Bread Coffee

Cinnamon Topping

• 2/3 cup firmly packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 3 tablespoons butter margarine melted

Batter

• 1 cup yellow corn meal
• 1 cup all-purpose flour (I use whole wheat white flour)
• 1/2 cup white sugar (I use raw, unprocessed sugar)
• 1 tablespoon baking powder
• 1 cup milk (I use Silk, a soy milk substitute.)
• 1/2 cup vegetable oil
• 1 beaten egg (You can use an egg replacer, but I like  how the yoke brings out the golden color of the corn meal).

1. Heat oven to 375 degrees.
2. For topping, combine brown sugar, flour, cinnamon, butter, and set aside.  I use a fork and stir until mixture is crumbly.
3. For batter, mix together corn meal, flour, sugar,  and baking powder.  Add oil, milk, and egg; stir only until dry ingredients are moistened.  Pour half of batter into greased 8" square pan.  Sprinkle with half of cinnamon topping.  Top with remaining batter and sprinkle with the rest of the topping.
4. Bake for 25-30 minutes.

Snow Day Cooking

Peanut Butter Chocolate Chip Dough Bites

I found myself home for a much-needed snow day wondering what I could make that would satisfy a sweet tooth and not be a diet destroyer.  Low and behold, I found this posted on Facebook.  I don't even know who posted it, but I copied it to my timeline.

I've made a slight change, in that I used an entire can of chickpeas.  The cookies were delicious.  I can attest, because I ate almost the entire batch.  CAUTION:  You may want to double.

Makes 20 (I could fit them on one cookie sheet.)
Heat oven to 350 degrees
Bake about 10 minutes.

• 15 oz. can chickpeas (garbanzo beans) drained, rinsed, and patted dry with paper towels.  The recipe called for 1 and 1/4 cups which left about two tablespoons of beans.  I just used the whole can.
• 2 teaspoons of vanilla extract
• 1/2 cup plus 2 tablespoons natural peanut butter.  Recipe says if you use processed peanut butter you will end up with a gloppy mess.
• 1/4 cup honey or agave
• 1 teaspoon baking powder
• pinch of salt (optional)  If you're are using chickpeas with salt, not necessary.
• 1/2 cup chocolate chips

1. Combine all ingredients except chocolate chips in food processor.  Process until smooth, being sure to scrape sides as needed.
2. Mixture will be very stiff.  You can remove bowl from processor and stir in chocolate chips or process a few times.  Not too much or  you'll chop up your chips.
3. If you have kitchen gloves, they come in handy now.  I used latex gloves, got them slightly wet and shaped into 20 walnut size balls.  Recipe says wet hands and shape into 1 1/2 inch balls.  It should make 14 like that. Mine were perfectly big enough.
4. Place on a piece of parchment paper on a cookie sheet so that sides do not touch with a little room for expansion.
5. You can flatten if you like, so that they look more cookie like.  I put a piece of saran wrap over the cookies and used a glass bottom to flatten down a bit.  No mess!
6. Cookies do not rise much and taste a bit like cookie dough when finished.
7. Allow to cool on cookie sheet. 
8. You can store in an airtight container in the fridge.

Fresh from the oven.

Gluten-Free Chickpea Biscuits and Gravy

If you love sausage biscuits and gravy, you'll love this recipe.  No guilt, only good.

Serves 8

Biscuits

• 1 cup white rice flour, plus more for dusting work surface
• 1/2 cup chickpea flour
• 1/2 cup potato starch
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon baking soda
• 2 ounces (1/2 stick) butter or trans-fat-free margarine, cut into small pieces--I use Earth Balance margarine
• 3/4 cup fat-free buttermilk--I use Kefir, but soy or almond milk with vinegar works well too

Gravy

• 1 1/2 cups dried chickpeas cooked according to package directions OR 1-15 ounce can chickpeas drained and rinsed--I use canned
• 2 1/2 teaspoon paprika
• 2 teaspoon poultry seasoning
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 2 tablespoons vegetable oil
• 4 tablespoons butter or trans-fat free margarine
• 1/4 cup potato starch
• 1/4 cup chickpea flour
• 4 cups fat-free milk, warmed--I use soy milk

1. To make biscuits:  preheat oven to 375 degrees.  Coat large baking sheet with cooking spray.
2. Whisk together rice flour, chickpeas flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain (it should look like you're making pie crust).  Stir in buttermilk.
3. Pat dough into flat 1-inch-thick disk on rice flour-dusted work surface.  Cut dough into 16 rounds (or rectangles with knife).  Place on baking sheet and back 12 to 15 minutes, or until golden brown on top.
4. To make gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper and cayenne in food processor 8 times, or until crumbly.
5. Heat oil i skillet over medium-high heat.  Add chickpea mixture, and saute' 3 to 5 minutes, or until fragrant and crisp.  Transfer to plate.
6. Add butter to skillet, and melt over medium heat.  Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes.  Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened whisking constantly.  Stir in chickpea mixture.  Season with salt and pepper if desired.
7. To serve:  Place 2 biscuits on each plate.  Ladle 1/4 cup gravy over top (or more if desired).

Nutritional Information:

397 calories; 11 g protein; 17 g total fat (8 g saturated fat); 54 g carbs; 33 mg cholesterol; 721 mg sodium; 4 g fiber; 12 g sugars

Taken from Vegetarian Times.

Photo from Vegetarian Times.

and Crochets

A delightful pass-time I took up while recuperating from several surgeries.  I take my knitting and crocheting with me now, wherever I go.  This pattern is for a rug that I made recently, and I like it so much I've been making it for family and friends.  The pattern is smaller than I liked, so I just doubled.  You can actually make any size you want.  I think it would make a good bed spread too.

I'm going to put the pattern in, just as is.  You make adjustments or let me know if you have questions.

Crochet Rug
From Lily Sugar'n Cream Kitchen Essentials to Crochet

Rug for my friend in St. Louis.  She loves blues. This is 2 spools.

Rug for daughter-in-law.  I also made one just like this for me, (which you can barely see in front of sink-Mike is standing on it) and the small version from the original pattern in this color, which I use in the bathroom as a shower mat.  This is 12 skeins.  I tend to crochet a bit bigger than the gauge, so my small rug took 4 skeins.

Measurements:  Appros 20 x 28 ins (51 x 71 cm)
Gauge:  12 sc and 18 rows = 4 ins (10 cm) with 2 strands tog.

Materials:  Pattern calls for 2 balls 12 oz or 340 g.  I used 10 or 12 skeins or 2 big spools of whatever color I want.

Size 6.5 mm (US K or 10 1/2) crochet hook (or size needed to obtain gauge).

Stitch Glossary:
Approx = approximately
BEG = beginning
Ch - chain(s)
Rep = repeat
RS = Right side
Sc = single crochet
Tog = together

Instructions:
With 2 stands tog, ch 55.
1st row:  (RS).  1 sc in 2nd ch from hook.  1 sc in each ch to end of ch.  Turn.  54 sc.
2nd row:  Ch 1. 1 sc in first sc. *Ch 4. 1 sc in each of next 4 sc.  Rep from * to last sc.  Ch 4.  1 sc in last sc.  Turn.
3rd row:  Ch 1. 1 sc in frist sc.  Miss next ch-4 loop.  1 sc in next sc.  Pull just missed ch-4 loop to RS of work - Bobble made.  * 1 sc in next sc.  Ch 4.  1 sc in each of next 2 sc.  Bobble.  Rep from * to end of row.  Turn.
4th row:  Ch 1. 1 sc in first sc.  *Ch 4.  1 sc in each of next 2 sc.  Bobble.  1 sc in next sc. Rep from * to last sc.  Chr 4.  1 sc in last  sc.  Turn.
Rep 3rd and 4th rows until work from beg measures approx 27 3/4 ins (70.5 cm), ending with a 4th row.

Next row:  (RS). Ch 1.  1 sc in first sc.  *Bobble 1 sc in each of next 3 sc.  Rep from * to last sc.  Bobble.  Fasten off.

Note:  I make as big as I want.  If you are going to make wider than pattern, you must have odd number chain.  To finish off, I add a row of sc, and one more row that is (sc in each sc with a chain in between each).  This gives it a nice definition on the last row.

It's very simple, as you can see. The hardest part is getting the count right in the beginning.  I double-checked the pattern, but if you should encounter any issues, let me know.  I'll check again.  I can always send you a copy of scanned pattern via e-mail.

Happy crocheting.  I love this pattern!

Buttermilk Biscuits

I modified these biscuits a bit, because I wanted to use them as drop biscuits and make them whole wheat.  Even if you make them as is, you will love them.  They're from just about the best baking book you can get your hands on.  My daughter, Carrie, gave me The Baker's Dozen in 2006, and it's now my go-to baking guide.

Buttermilk Bicuits
From:  The Baker's Dozen Cookbook
By:  There are at least 12 contributors to this cookbook.

Ingredients:

• 2 1/2 cups all purpose flour (I used 1 cup whole wheat pastry flour, and the rest all-purpose)
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup vegetable shortening (I used a good quality vegetable margarine with no trans fat)
• 1 cup buttermilk, whole or lowfat (I used 1 1/4 to 1 1/3 cups of Kefir--a cultured milk product--to get the drop-biscuit consistency)

Directions:

1. Position a rack in the center of the oven and preheat to 425 degrees F.
2. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl.  Cut in the shortening with a pastry blender until there are no visible pieces of shortening and the mixture looks dry and crumbly, with the consistency of coarse bread crumbs.  Add the buttermilk all at once and stir briskly with a fork to make a moist, sticky, ragged-looking dough.
3. Turn the dough out onto a well-floured work surface.  Dust your hands with flour and knead the dough gently about 15 times, adding enough flour to keep the dough from feeling too sticky, just until it looks smooth and feels soft.
4. Pat the dough into a 12x6 inch rectangle about 1/2 inch thick.  As you flatten the dough, lift it up occasionally to be sure it isn't sticking; dust under the dough with additional flour as needed.
5. To cut square biscuits, which are practical because there are no scraps, cut the dough into eighteen 2-inch squares.  To cut round biscuits, use a 2-inch cookie cutter.  When cutting, press straight down and do not twist the cutter.  Gather up the scraps and gently knead and press them together just until smooth.  Pat out the dough again to 1/2 inch thickness.  Cut out more biscuits and place on the baking sheet.  If you wish, gather up the remaining scraps and flatten to cut out a final few biscuits, but these won't look as nice or rise as high as the others.  For soft, fluffy biscuits, place them just touching each other in three or four rows in the center of the baking sheet.  For crustier, drier biscuits, arrange them about 1 inch apart on the baking sheet.
6. Bake until the biscuits are almost doubled in height and lightly browned, 12-14 minutes.  Transfer to a napkin-lined basket and serve immediately.  The biscuits can be baked up to 8 hours ahead, cooled, wrapped in aluminum foil, and kept at room temperature.  Reheat in a preheated 325 degree F. oven for about 10 minutes.  They can also be frozen, double-wrapped in foil, for up to 2 months.  Reheat the frozen biscuits in a preheated 350 degree F. oven for 15 minutes.

For the drop biscuits:

• You want the dough to be slightly moveable.  Stop at step 2.
• Using an ice cream scoop, drop biscuits into dutch oven on boiling liquid.  Make sure there is plenty of liquid, so that the biscuits and other ingredients don't dry out.
• Reduce heat to low--just enough to keep a simmer going, cover, and cook for at least 25 minutes.  Don't open the lid, even though you'll be tempted to do so.
• This makes a very tender, flavorful biscuit.

See Chickpea and Root Veggie Tangier for a picture of the biscuits.

Chickpea with Root Veggie Tagine

This is a powerful recipe with amazing flavors and aromas.  If you aren't adventurous, you might not like it. For me, this concoction had several lives.  We ate it as intended (as a Tagine with couscous), and then I thinned it out with more broth on the third serving and cooked whole-wheat drop biscuits on top.  It was GREAT every time.  This is a little time-consuming, so cook when you aren't rushed.

Chickpea with Root Veggie
From:  Crazy Sexy Kitchen
By:  Kris Carr, with Chef Chad Sarno

Ingredients:

• 1 teaspoon cumin seeds (or 2/3 teaspoon ground)
• 1 teaspoon coriander seeds (or 2/3 teaspoon ground)
• 1/2 teaspoon red pepper flakes (adjust based on desired spiciness)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 tablespoon sea salt
• 3 tablespoons olive oil
• 1 medium white onion, diced
• 4 gloves garlic, finely chopped or pressed
• 2 tablespoons tomato paste
• 2 cups vegetable stock
• 1/2 cup carrots, peeled and diced
• 1 cup sweet potato, peeled and diced
•  1/2 cup turnip or russet potato, peeled or diced
• 1/2 cup pitted and chopped green olives
• 2 cups chickpeas, cooked
• 1-6 oz. jar baby artichokes, strained, rinsed, and quartered
• 3 tablespoons lemon zest
• 1/4 cup golden raisins
• 3 tablespoons chopped parsley, plus more for garnish
• 3 tablespoons chopped cilantro, plus more for garnish
• 2 tablespoons chopped mint, plus more for garnish
• sea salt to taste
• lemon zest (optional)
• red chile, thinly sliced (adjust based on your desire for spiciness-optional)

A tagine is a traditional North African dish, named after the pot used for cooking it.  You can make it gluten-free by using quinoa or millet in place of couscous.

Directions:

1. Toast cumin seeds and coriander seeds in a dry saute' pan until aromatic (you can toast ground spices as well, but be careful not to burn them).  If using seeds, once toasted, transfer into a grinder or mortar and add the red pepper flakes, turmeric, cinnamon, black pepper, and sea salt.  Grind till slightly coarse.  Set aside. (This was the hardest part--I didn't realize how hard it would be to grind up seeds!)
2. In a large heavy-bottom shallow pot or deep skillet (cast iron works best) on medium heat, add oil, onions, and garlic.  Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes. (I used my big cast-iron skillet--it still smells like the spices.)
3. Reduce heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip.  Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender.  (Cooking time varies based on thickness of chopped veggies.)
4. When the root veggies are tender, add the olives, chickpeas, artichokes, lemon zest, and raisins.  Continue simmering for about 5 to 8 minutes.  Liquid should be reduced and thicker at this point.
5. Add parsley, cilantro, mint, and sea salt, folding in all the herbs.  Cover and remove from heat.
6. Taste and add more salt if needed.
7. Garnish with lemon zest, sliced red chile, and fresh herbs, is desired.

Finished product:

Served on a bed of couscous.

The third concoction:

With biscuits.


A few tips:

•  You can keep the unused leftover tomato paste in a small baggie in the freezer.  Flatten it, and when you need small amounts of tomato paste, it's ready and waiting.  It doesn't take  long to thaw.  This cuts down on waste.  I wish I could tell you how much tomato paste I threw out before I discovered this trick.
• Use any beans you want.  I used canned cannellini (well rinsed) because I was out of chickpeas.  One 15-oz. can should do the trick for any bean if you don't like to soak over night and cook.
•  Fresh herbs are better, but don't be afraid to used dried if fresh aren't available.  I have a little herb pot that I just snip and use as needed.

White Bean Gravy

One thing I really miss since becoming vegetarian is good gravy.  But how do you make good gravy without some sort of animal broth? Lindsay S. Nixon, in Everyday Happy Herbivore, has the answer.  If you try this gravy, which is low in calories, has very little fat,  and even contains protein, I think you'll like it--and you won't even miss your animal style drippings!

Sorry, no photo.  I've made it several times, but just keep eating it up!  This morning I had it on biscuits.  It's so easy.

White Bean Gravy
Everyday Happy Herbivore
Lindsay S. Nixon

Ingredients:

• 1- 15 oz. can navy beans, drained and rinsed (I use cantellini beans--you can use any white bean for this).
• 1/4 cup vegetable broth (I use closer to 3/4 cup--but use enough to make a texture you like).
• 2 tablespoons nutritional yeast
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Cajun seasoning (I use Zatarain's).
• 1/8 teaspoon black pepper

 Directions:

1. Combine everything in a blender and puree until silky smooth, adding more broth as necessary to achieve the desired consistency.  You don't want to thin it out too much.  It should be creamy and thick--like gravy.
2. Transfer to a pot and gently heat over low heat until thoroughly warm.
3. Taste, adding more pepper, or salt, as desired.

To make it cheesy, omit Cajun seasoning and add more nutritional yeast.

Makes approximately 2 cups.

You can also add sausage crumbles to make sausage gravy.

Nutritional Info:  169 calories, 0.4 g fat, 29.4 g carbohydrates, 6 g fiber, 3.8 g sugar, 11.1 g protein

Seven-Layer Tortilla Pie

I can't say enough about this pie.  It's so good! Way back in 1997, when I first started thinking about becoming vegetarian, I found this recipe in Cooking Light. I subscribed to that magazine for years and found many, many, tasty and easy recipes that I could use at home.  Some recipes are good, but so troublesome to make that I just give up and don't make them.  And while this one takes a little more prep than usual, it's well worth it.
The other great thing about this recipe, is that everybody else liked it too.  Back in those days I used to do a meatless meal once or twice a week.  I feel so much better eating non-meat proteins. But that's not me trying to be preachy.  Eat what you like--just eat moderately--whatever it is!

It took me about 10 years to gradually make the leap to vegetarian, but I'm glad I did.

Seven-Layer Tortilla Pie

• 1 tablespoon olive oil
• 1 cup chopped red bell pepper
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 1/2 cup chopped seeded Anaheim chopped green chilies, drained (I've been using jalapenos that I keep frozen in a large plastic bag. Don't chop them or anything--just pop them in the freezer whole. They keep well.  Be sure to wear gloves to chop hot peppers and don't rub your eyes.)
• 2 tablespoons minced fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cups no-salt added tomato juice (Today I didn't have tomato juice so I put some leftover sun-dried tomatoes in the blender and added vegetable broth enough to make two cups. The flavor of the sauce was fantastic.)
• 2-15 ounce cans black beans, drained
• 2-15 ounce cans cannellini or other white bean well-drained. Or other white bean.
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
• 1 cup (4 ounces) shredded reduced fat sharp cheddar cheese
• cooking spray
• 7- 8 inch flour tortillas
• Cilantro sprigs

1. Heat oil in a large nonstick skillet over medium heat.  Add bell peppers, onion, and next five ingredients (onion through cumin); saute 5 minutes or until tender.  Add juice; cook 8 minutes or until reduced to 2 1/2 cups.
2. Combine black beans and half of tomato juice mixture in a bowl; stir well.  Stir cannellini beans into remaining tomato juice mixture.  Set both aside.
3. Preheat oven to 325 degrees.
4. Combine cheeses in a bowl.  Toss well.
5. Line a 9-inch pie plate with foil.  NEWS FLASH: THE FIRST TIME I TRIED THIS I USED A PIE PLATE.  THE PLATE JUST ISN'T BIG ENOUGH.  I USE A 12-INCH CAST IRON SKILLET.  IT WORKS PERFECTLY.  Using heavy duty aluminum foil, tear off pieces big enough that you'll be able to wrap and seal.  You should have two pieces of foil, forming a cross, so to speak, and fitted lightly into the pan. Lightly spray all surfaces of foil with cooking oil.
6. Place one tortilla in bottom of pan.  Spread 1 cup of cannellini beans over tortilla.  Sprinkle with 1/4 cup of cheese mixture.  Place one tortilla over cheese, pressing gently.  Spread 1 cup black bean mixture over tortilla; sprinkle with 1/4 cup cheese.  Continue in this order, pressing lightly after each layer.  End with black beans and cheese.
7. Bring up edges of foil and fold to seal.  There should be no tortilla or mixture exposed.  Bake at 325 degrees for 40 minutes.  Remove from oven, and let stand, covered, for 10 minutes.
8. Remove foil packet from pan and unwrap pie.  Slide onto a serving plate and cut into wedges.  Garnish with more cilantro if desired.

8 servings (1 wedge equals a serving)

Nutritional Info: 423 calories (23% from fat); fat 11 g; protein 24.5 g; carbs 59.3 g; fiber 7.4 g; chol 18 g; iron 5 g;sodium 758 mg; calc 353 mg

You can cut fat and cholesterol by using less cheese or faux cheese (I happen to like half faux and half regular--I can't abide that reduced fat stuff).  You can also cut sodium by using unsalted beans.

Addicting Tempeh "Chicken" Salad

You won't believe how good this salad is.  Especially if you are yearning for some old fashioned chicken salad like granny used to make.  My grandmother made the BEST chicken salad anywhere.  I still make it on occasion for gatherings.  But for a healthier option at home, this is what I like. My husband can't make up his mind. Today he had seconds, but said, "it's not chicken salad."  I venture to say you can't tell the difference.  Thank you Carrie Price for getting me the Cookin' Southern Vegetarian Style, by  Ann Jackson.  This is your go-to recipe book if you are craving flavors from your childhood!

Addicting Tempeh "Chicken" Salad
From:  Cookin' Southern Vegetarian Style
By:  Ann Jackson
My notes in bold.

Yield:  4-6 servings (unless you eat it all up like I do.)

Important note:  You can purchase tempeh at most grocery stores these days.  Tempeh should be cooked before you use it in a recipe.  I steam mine in a rice cooker when I cook rice, but it can also be boiled or steamed on the stove.

• 1-8 ounce package tempeh
• 1/2 to 3/4 cup mayonnaise (To make it vegan, use Vegenaise.  I use 3/4 cup because I like it that way!)
• 1/2 large onion, half grated, half chopped (I just chop mine.)
• 1/2 cup finely chopped celery (Not to finely.  You can also add celery see if desired.)
• 2 to 3 tablespoons nutritional yeast (This is not the same as yeast for bread.  Bob's Red Mill makes a good nutritional yeast.)
•  1/2 teaspoon salt (optional) I like a little salt on this.
• Black pepper to taste

 Steam tempeh lightly for about 25 minutes.  Chop into chunks and put into a bowl.  Add the other ingredients.  Mix.  Refrigerate and serve.  You can eat it in a sandwich, or on top of a tomato.

An Apple Pie in a Tortilla

SXM Strudel

This recipe comes from The Everyday Herbivore, by Lindsay S. Nixon.  Yes, it's my favorite cookbook right now.  What I like most about it is that the recipes are easy, tasty, and healthy.  So, other than the fact that I need to learn how to wrap a tortilla, it turned out very well.  Both my husband and I loved it, and my daughter-in-law requested the recipe.  So here goes.  Enjoy.

SXM Strudel

Ingredients:

1 apple, cored and thinly sliced

1 tablespoon  brown sugar

dash of ground cinnamon

1 whole wheat tortilla

Directions:

1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper, and set aside.
2. Toss the apples in a mixing bowl with sugar and several dashes of cinnamon, until the apple slices are well-coated.
3. If you want the ooey-gooey, apple-pie filling,  you'll need to pan-fry the apples while your oven preheats (otherwise, put raw apples straight in the tortillas as directed in # 4).  Line a skillet with a thin layer of water and saute apples over high heat until they start to soften and the water has cooked off.  About 4 minutes.
4. Turn off heat and quickly microwave your tortilla for 5 to 15 seconds, so that it's soft and pliable (perhaps longer if you kept it in the fridge, but it shouldn't be longer than 20 to 30 seconds).
5. Spoon the apples into the center of the tortilla, setting a few slices aside, then roll up the tortilla like a burrito.
6. Place it, crease side down on the baking sheet with a few apple slices over the top.  Bake for 10 to 15 minutes, or until golden and crispy, but not burned, or bake for less time if you still want it to be soft.

 

Any one who knows me, knows that I didn't make just one.  I must have quadrupled!  But they refrigerate well, and Mike and I had them for breakfast on days 2 and 3.

 

 Nutritional Info:  182 calories, 1 gram fat, 44.9 grams carbohydrates, 6 grams fiber, 27.9 grams sugars, 1.9 grams protein

Chefs Note:  For a more decadent treat, combine 1/2 cup of powdered sugar and 1 teaspoon of nondairy milk to form a thick glaze.  Adjust milk as necessary.  Dip a fork into the glaze and drizzle it over the warm strudel.

And here's an idea:  Why not use a tortilla as a pie crust?  I haven't tried it yet, but I think it would work great as a single crust pie.

How to Fold a Burrito--I should have watched this first!

 

 

 

 

 

Butter Bean Cookies

Butter Bean Cookies

Butter Bean Cookies
From:  Everyday Happy Herbivore
By:  Lindsay S. Nixon

Ingredients:

• 1 cup rolled oats, divided
• 1 cup whole-wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt (optional) I didn't use!
• 1/4 teaspoon ground cinnamon
• dash of ground cardamom (optional) I did use.
• 1-15 oz. can white beans, drained and unrinsed, reserving all the liquid
• 1/4 cup unsweetened applesauce
• 1/2 cup raw sugar
• 1/2 teaspoon vanilla extract

1/2 cup vegan chocolate chips   As I didn't have vegan chips on hand, I used regular chocolate chips.

 To prepare:

1. Preheat oven to 350 degrees F.  Grease a large cookie sheet or line with parchment paper and set aside.  I used parchment paper.
2. Place 3/4 cups of the oats in a blender or food processor and pulse, about 15 times, until crumbly.  Don't let it get like flour. I used food processor.
3. Transfer to a mixing bowl and combine with the flour, baking powder, baking soda, salt, cinnamon, and cardamom.  Whisk to incorporate and set aside.
4. Place 1/2 cup of beans in food processor or blender and add applesauce, sugar, vanilla extract, and 1 tablespoon of the reserved bean liquid.  Blend until smooth.  Pour into dry mixture and stir about 10 times. Again, I used a food processor.  And really, only stir about 10 times.  It won't be mixed together yet, but it will come along nicely in a minute.
5.  Add chocolate chips, remaining 1/4 cup of oats, and the rest of the reserved bean liquid, stirring until well blended. It should take on the consistency of cookie dough! If too wet, add more oats, if too dry, add a little water.
6. Drop tablespoons of batter onto the cookie sheet, leaving an inch between cookies.  Flatten slightly.  They should look more like cookies than balls. This was just like putting regular cookies on a cookie sheet.  I just took the back of the spoon and flattened a little.

Bake for 15 minutes, or until the edges are just turning light brown and middles are firm.  The bottoms should become golden brown.  The cookies will firm a bit as they cool.  15 minutes was right-on for my oven.  I removed from parchment as soon as I took them out of the oven and allowed to cool on a cookie rack.  The flavor, texture, and aroma, would not give this away as a healthy cookie.

Nutritional Information: (1 cookie)
 61 calories, 0.7 grams fat, 12.4 grams carbohydrates, 1.4 grams fiber, 5.2 grams sugars, 1.3 grams protein

How to Use Over-Ripe Bananas

I love smoothies.  I first had one when I stayed at a bed and breakfast in Buchanan, West Virginia.  We were the only guests that weekend and the chef took a lot of time preparing our breakfasts and lunches.  The only problem with smoothies is that most are high in calories.  This smoothie, from Everyday Happy Herbivore, by Lindsay S. Nixon, is absolutely amazing.  Smooth and rich, my husband Michael said, "It can't be healthy, it's too good."  It comes in at 334 calories, which is still nothing to snicker at, but as smoothies go, on the light side.  It's also a great way to use up those bananas that ripen a bit too quickly.  Just peel, and pop into a zip lock baggie and put in the freezer.  Then when you're ready to rumble, so are your bananas.  Enjoy! (My comments in bold.)

Banana Smoothie

Serves 1 (I often double--my blender handles it just fine.)
Ms. Nixon calls this a "cheater" recipe because it has peanut butter.

2 frozen bananas
1 tablespoon smooth peanut butter (I like chunky and I get it from a local store that just grinds the peanuts and adds nothing else.)
1 tablespoon unsweetened cocoa
1/4 cup non-dairy milk (I usually add a few tablespoons more for consistency)

Combine all ingredients in a blender and whiz until smooth, adding more non-dairy milk as necessary.

Nutritional Information:  334 calories, 10.1 grams fat, 65 grams carbohydrates, 9 grams fiber, 31.9 grams sugars, 9.1 grams protein

Sorry I don't have a photo, but I'll try to add one later.
 

Apple Fritter Cups or Baked Apple Fritters

Always looking for something healthy in the snack line, I came across this in the Everyday Happy Happy Herbivore, by Lindsay S. Nixon.  I've been very pleased with every recipe I've tried from this cookbook.  My comments are in bold text.

Ingredients:
1 1/2 cups chopped apple (skin optional)  If it's organic I use the skin.  If not, I peel.
1 teaspoon cinnamon, divided
1/4 cup light brown or raw sugar
1 cup non-dairy milk
1 teaspoon apple cider vinegar
2 cups whole-wheat pastry flour
1/2 teaspoon salt (didn't use)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
dash of ground nutmeg or ground ginger (I used nutmeg this time.)
2 teaspoons vanilla extract
Basic Glaze (to follow)

Instructions:

1. Preheat oven to 350 degrees F.
2. Fill muffin tin with paper liners and set aside.  If planning to eat warm, lightly spray papers with oil to prevent sticking.  If you cool, papers will peel off nicely without oil.)
3. Toss 1 cup of chopped apples with a few dashes of cinnamon and a little brown sugar until well coated and set aside.  (This is the topping.)
4. In a small bowl, whisk flour, salt, baking powder, baking soda, and 1/2 to 3/4 teaspoon of cinnamon, plus a dash of nutmeg or ginger, and stir to combine. Whisk in sugar, then pour in milk mixture.  Add vanilla and remaining 1/2 cup of apples and stir to combine.
5. Spoon into muffin cups, filling just a tad more than halfway.  Add sugar-cinnamon apple topping to each.
6. Bake 15 to 25 minutes, until a toothpick inserted in the center comes out clean.  I did 15 minutes, but I have a very hot oven.
7. Meanwhile, make Basic Glaze, substituting1 teaspoon of liquid with 1 teaspoon of pure maple syrup (optional).  That's what I did.
8. Drizzle warm fritters with glaze.

Nutritional Information (1 fritter without glaze):  102 calories, 0.4 grams fat, 20.9 grams carbohydrats, 2.4 grams fiber, 5.5 grams sugars, 2.7 grams protein



Basic Glaze

1 cup powdered sugar
5 tablespoons non-dairy milk

Combine sugar with non-dairy milk and stir until a glaze forms.  If it's too thick, add more liquid.  If too thin, add more sugar.

Nutritional Information for 1 tablespoon:  61 calories, 0 grams fat, 15.2 grams carbohydrates, 0 grams fiber, 14.9 grams sugars, 0.1 grams protein.

By Request

Seitan And Mushroom Stew
From: The Everything Vegetarian Slow Cooker Cookbook
By: Amy Snyder and Justin Snyder

Ingredients / Serves 4

• 2 Tablespoons extra-virgin olive oil
• 1 yellow onion, sliced (I always use sweet onions)
• 4 garlic cloves, minced
• 1 cup carrots, chopped (this was two regular size carrots)
• 2 cups mushrooms, sliced (I used cremini)
• 2 cups seitan, cubed (You can used homemade or store bought.  This time I used store bought--Upton Naturals, traditional flavor, 8 ounces)
• 3 cups of your favorite vegetable broth (I made my own)
• 2 Tablespoons soy sauce
• 1 cup potatoes, peeled and cubed (I used red, and I didn't peel)
• 1 cup frozen peas
• 1/2 teaspoon sage
• 1/2 teaspoon
•  salt1/4 teaspoon pepper (I go light on the salt and heavy on the pepper)

1. In a saute pan over medium heat, add the extra virgin olive oil, onions, and garlic, and saute for 3 minutes.
2. Add the sauteed vegetables and all remaining ingredients to a 4-qt. slow cooker.  Cover and cook on low heat for 4-5 hours.

 Per serving:  Calories 207 / Fat 7 g / Protein 9 g / Sodium 891 mg / Fiber 9/5 g / Carbohydrates 28.5 g / Sugar 10 g

This is a very flavorful soup. I serve with homemade bread.  Even the hubby who isn't a huge fan of seitan likes it.

Beef Tongue

Don't be turned off by beef tongue.  Though it's a rarity at my house these days, it's the one meat indulgence I allow myself since becoming vegetarian.  My mom used to cook her beef tongue in the pressure cooker.  If you do, only cook for about one hour.  For a little extra flavor, you can also add sliced onion to the pot.  My mother tricked so many people into eating tongue--including my husband.  My husband is a fan now and wishes we'd have it more than once or twice a year.

I broke down yesterday and bought one at market because they looked good.  

Beef Tongue

Wash the tongue thoroughly and cover with water in a Dutch oven.  Also add salt and pepper to your taste.  Cover and boil for three or four hours—or until tongue can be easily pierced with a fork.  Remove tongue to platter to cool.  When cool enough to handle, remove skin by pulling away from the meat.  It should pull off easily.  The skin can be discarded.  Slice the tongue.  We season with salt and pepper and eat cold or hot.  It makes great sandwiches.

This is the one meat indulgence I have allowed myself in recent years.  When I became a vegetarian, I would sometimes eat meat, but in the last year, I have been pretty strict with myself.  I did make tongue last year right before my mom died.  I took her some and she seemed to really enjoy it.  I’ll probably make it again some day… I do have a weakness here!

From:  DILYLOPR'S Cookbook Chronicles  

Vegetable Soup from Beef Broth

Using broth obtained from cooking some beef, fill a Dutch oven* half to three-quarters full.  Cover and bring to a boil.  Add a bag of frozen soup vegetables, one or two potatoes, diced, onions, fresh sliced carrots.  My mom always added a can of Campbell's condensed Tomato Soup.  I like to add diced turnips Bring to a boil and cook for 20 to 40 minutes at a simmer.  Flavors blend while cooling, so this soup is usually better the next day.

That is the recipe my mother made and it is fabulous.  Today, I use vegetable broth unless I have just cooked a beef tongue (cause I’m not going to waste anything).  With vegetable soup, you can do so much. I sometimes add turnips, or sweet potatoes, or left over veggies.  Sometimes I use all fresh veggies and skip the frozen packet entirely.  You can add a dash of Tabasco (I think this is my favorite now!) or a quarter cup of pasta or grain for a heartier soup.  I swear, you won’t miss the beef broth.

*This can also be cooked in the pressure cooker for approximately 2o minutes.

From:  DILYLOPR'S Cookbook Chronicles

Hattie's Potato Soup

Hattie’s Potato Soup

        4-5 medium to large potatoes, peeled and diced

        ½ cup diced onion

        Salt and pepper to taste

        Butter

        Flour and water for thickening

Place potatoes and onion in large pot.  Cover with just enough water to cover potatoes and onions. Bring to boil and cook for about 20 minutes—or until potatoes are cooked, but still firm.  Make thickening in 4-cup liquid measure.  Use about ½ cup to ¾ flour.  Add water, to about two cups while beating with wire whisk to prevent lumps.  Beat until smooth.  When potatoes are cooked, while potato liquid is gently boiling, add thickening slowly and stir constantly.  When soup begins to simmer, turn down eat.  Add butter, mom also did about ½ stick and salt and pepper to taste.  You may serve with crackers.

UPDATE:  I fix this soup today by sautéing potatoes and onions in a bit of olive oil.   Then I add water and follow other directions except that I use soy milk and absolutely no butter.  You really can’t tell the difference.

From:  DILYLOPR'S Cookbook Chronicles

This soup was the first meal I prepared in my married life.