Cuban Black Bean Hummus

Cuban Black Bean Hummus

1 (16 ounce) can black beans, drained
1 tablespoon tahini
1 tablespoon olive oil
2 tablespoons water
Juice of one lime
2 garlic cloves, peeled and sliced
1 teaspoon cumin
dash cayenne
1/4 tsp salt

Combine all of the ingredients into a food processor. Process until smooth. Serve with pita, chips, raw veggies, or stirred into steamed rice.

Mexican Soup

A bowl of soup is an easy meal to get for a group of people without much hassle. Invite a group of friends over. . .and have them each bring a part of this recipe, throw it all together in a huge pot and visit while it cooks!

Mexican Soup

2 cups cooked pinto beans
4 cups canned tomatoes (blended slightly)
2 cups whole kernel corn
1 onion, chopped
1 green pepper, diced
1/2 cup black olives, sliced
1/2 tsp. cumin
1/4 tsp. garlic powder taco seasonings to taste: cumin, cayenne pepper, oregano
1 small can green chilies (optional)

In a large saucepan, mix everything all together and cook over medium high heat until vegetables are tender, about 30 minutes.

*For variety, toss in a handful of corn chips, taco chips, or bits of corn tortilla's! Yum! Another option is to add rice to the soup!

Radish and Cilantro Relish

Radish and Cilantro Relish

2 cups radishes, thinly sliced
3 tbsp. orange juice
2 tbsp. fresh cilantro, finely snipped
1/4 tsp. salt
1/2 cup onion, chopped
2 tbsp. lime juice
2 tbsp. olive oil
Dash red pepper flakes

Mix all ingredients in a bowl. Then cover and refrigerate for at least 1 hour.

Makes 3 cups of relish.

Uber-Delicious Baked French Toast

Uber-Delicious Baked French Toast

Tasty, healthy, and delicious! The creamy batter on dipped bread, then baked, creates a healthy version of an old classic. You won't miss the eggs and milk!

1 1/2 cups water
1 cup quick oats, gluten-free if necessary
1/3 cup raw cashew pieces
2 Tbsp. olive oil
2 Tbsp. honey or alternative liquid sweetener (agave, maple syrup, brown rice syrup)
1 tsp. vanilla
1/2 tsp. salt

Slices of bread (gluten-free if necessary; or whole wheat)

In a blender, blend all ingredients until smooth. Pour into shallow bowl and coat slices of whole wheat bread on both sides. Let drip a second or two, and then place on oiled cookie sheet. Bake in a 325 degree oven for 10 minutes. With a spatula, turn them over and bake an additional 10 minutes.

Sharing Great Recipes from Patricia - Date Walnut Carob Truffles or Oatmeal Patties

Patricia has a delicious recipe for Date Walnut Carob Truffles at her blog, Morning Ramble. They sound so good --- I thought you might enjoy them too.

She also has a recipe for Walnut Oatmeal Patties. They look delicious! You can never go wrong with oatmeal patties. They are great used as burgers in a bun, great in a casserole with a cashew gravy on top, or delicious served as a main dish with catsup on the side. To prepare 'gluten-free' use certified 'gluten free' oats. For a vegan version, cook the oats first (or add flax seed gel or about 1/4 cup garbanzo-fava flour). Enjoy!

Boston Cream Cake

Boston Cream Cake

Here's an unusual recipe. . .a cake with potatoes in the batter!

A dusting of powdered sugar can replace the chocolate glaze if you prefer. Carob powder can replace cocoa in this recipe. . .and sugar alternatives may be used.

Cake:

1 cup unbleached white flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup pureed white potato (room temperature)
1 tablespoon margarine
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon lemon extract
1/2 cup plain soy milk (room temperature)
Cooking spray


Filling:

1/4 cup raw cashews
3/4 cup + 2 tablespoons cold water
3 ounces (3/8 cup) soft tofu
1/2 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon canola oil
1 teaspoon vanilla

Glaze:

3 tablespoons cocoa
1 tablespoon canola oil
1 cup sifted powdered sugar
2 tablespoons boiling water

To make cake:

1. Preheat oven to 350° and lightly spray and flour an 8-inch round cake pan. In a medium mixing bowl, sift together flour, baking powder, and salt.

2. In another bowl, cream together potato and margarine. Add sugar and beat until sugar is fully incorporated and mixture is slightly fluffy. Add vanilla and lemon extract and continue beating. Slowly add soy milk, beating until fully incorporated. Add flour mixture, 1/3 cup at a time, and beat until batter is smooth.

3. Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool in the pan for 20 minutes. Remove from pan and let cool on a rack for at least 1 hour.

To make filling:

1. In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. Add remaining water (washing down the inner sides of the blender) and blend on high for 2 minutes. Add tofu, sugar, cornstarch, and salt. Blend on high until mixture is completely smooth.

2. Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Continue cooking and stirring until mixture is very thick, about 2 minutes. Remove from heat and stir in oil and vanilla. Cool, stirring occasionally. When mixture reaches room temperature, cover and refrigerate until chilled, at least 1 hour.

To make glaze:

In a medium bowl, blend cocoa and oil. Add sugar and water and beat until smooth.

To assemble cake:

With a long serrated knife, split cake into 2 layers. Place bottom layer on serving plate and spread with filling. Top with second layer. Spread glaze over top layer, allowing glaze to drip over the sides, if desired. Refrigerate until served.

Cashew Nut Loaf

Cashew Nut Loaf

This is a traditional and much-loved recipe from my mother-in-law's kitchen. Savory, dense, and delicious --- everyone loves it! Serve with a cashew gravy or catsup.

3 cups cashews, raw
1 onion, medium, chopped
3/4 to 1 cup soy milk
1 1/2 tsp. paprika
14 oz. vegeburger (may substitute brown rice for gluten-free)
3/4 cup bread crumbs (gluten free if necessary)
5 egg substituted (see note below)
1 Tbsp. Bragg's Liquid Aminos
2 Tbsp. olive oil
3 Tbsp. parsley, minced
2 tsp. Bakon Yeast seasoning
1 tsp. celery salt
1 tsp. sage
1 tsp. salt

Chop onions and nuts. Combine all ingredients and mix well. Pour into an oiled and crumbed loaf pan. Bake, covered and in a pan of water, for 45 - 60 minutes at 350 degrees F. Serve hot with gravy or cranberry sauce. May be served cold.

***Eggs act as a binder in this recipe. In this application, garbanzo-fava bean flour is an excellent substitution. Add about 1/4 cup for this recipe. Other options are Ener-G Egg Replacer or a starch like potato or corn.

Apple Soup

Apple Soup

16 apples, cored and chopped
5 cups water
1/2 tbsp. lemon peel, grated
1 inch cinnamon, wrapped in cheese cloth
1/4 cup maple syrup
1 Tbsp. arrowroot (or cornstarch)
1 Tbsp. lemon juice
1/4 cup white grape juice
1/2 cup Tofutti Sour Cream, non-dairy

Simmer apples, water, lemon peel, cinnamon, and syrup until apples are tender. Remove cinnamon stick. Cool slightly. Puree soup in blender and return to saucepan. Remove about one cup liquid and combine with arrowroot (or cornstarch). Allow to thicken and then return this mixture to the soup. Stir in lemon juice and white grape juice. Heat through. Serve with a spoonful of vegan sour cream. Garnish with a sprig of mint or an apple wedge.

Free Book! The Full-Plate Diet

The Lifestyle Center of America is a wellness center that features a vegan lifestyle that promotes healing and wellness. I've enjoyed their DVD cooking series and am really excited that they have a new book available. Recently published, it will be available for $19.99 in January of 2010. But, here's the good news! They are giving away 20,000 fee copies to anyone interested! My friend, Susie, just received hers and says that it's a great book! I've sent for mine --- now it's your turn! To get your copy, simply go to their website and fill out a short form, requesting your copy. Then, tell a friend. If their book is anything like their DVD cooking series, I know you'll love it!

Go to: The Full-Plate Diet beta and ask for your fee copy! Browse the website. Watch the video. Enjoy!

*My Cozy Kitchen is not affiliated with this program --- just a happy customer.

Love in a Bottle

Do you feel adventurous? If so, may I suggest a tea experience like none other? It was recommended to me by our youngest son, and I bravely tried it at his suggestion. After the initial shock (it doesn't taste like I thought tea should taste), I decided that I really liked it! It's refreshing, sparkly, flavorful, and has strong tea undertones. What is it? Kombucha Wonder Drink!

Kombucha Wonder Drink is a sparkling Himalayan tonic. It comes 'plain' or in a variety of flavors. May I suggest the flavors? I haven't braved the 'plain' version yet, The one I'm having at this moment is Asian Pear & Ginger Blended with Oolong Tea. It's certified organic and very interesting. This tonic is said to promote wellness. Popular in Asian for centuries, it's popularity has spread throughout Eurasia and has made it's way west. It is high in anti-oxidants, immune system enhancers, and natural detoxifiers. It can be described as "crisp", "effervescent", and "charming". Serve chilled for an awesome summer treat! But be warned, it is a surprise in a bottle!

Vegetarian Egg Rolls

Vegetarian Egg Rolls

1 package egg roll wrappers*
2 carrots, shredded
3 cups shredded cabbage
1 8 oz. can bamboo shoots, slivered
6 green onions, chopped
8 mushrooms, chopped
2 cups bean sprouts
2 stalks celery, chopped
1 tablespoon olice oil
1 pound frozen and reconstituted tofu, crumbled
2 tablespoons soy sauce
oil for frying

Heat oil in a skillet or wok. Add celery, carrots, and mushrooms. Stir-fry 2-3 minutes. Add cabbage, sprouts, bamboo shoots, and onion to stir-fry. Cook an additional 1-2 minutes. Add soy sauce to pan, crumble tofu and add to pan. Cook until liquid evaporates. Cool filling to room temperature. Fill egg roll wrappers with about 2 tablespoons of filling each. Deep fry or pan fry until lightly browned.

*For gluten-free option, use soaked rice papers.

**Photo: the youngest, now 21 and still cooking veg*n and loving it.

Thai-Style Cabbage Salad

Thai-Style Cabbage Salad

1 tablespoon fresh lemon juice
1 teaspoon sugar (or stevia to taste)
3/4 teaspoon salt
3 cups cabbage, finely shredded
1/2 small red onion, thinly sliced
1/3 cup carrot, grated
2 tablespoons fresh mint leaves, finely chopped
2 tablespoons fresh coriander, chopped
1 tablespoon olive oil

In a bowl stir together the lemon juice, sweetener, and the salt. Add the cabbage, onion, carrot, mint, coriander, and oil. Toss salad until well mixed. Enjoy!

Serves 2.

Summer Strawberrie Smoothie

Summer Strawberry Smoothie

This delicious treat is one of the easiest and most yummy ways to introduce protein powder into your diet. It provides depth and staying power to this fruity milkshake.

2 cups fresh strawberries
1 1/2 cups soymilk
1 tablespoon honey or agave syrup
2 scoops soy protein powder, plain
1 tsp. vanilla

Combine ingredients in a blender. Cover and blend at high speed until smooth and frothy. Pour into tall glass. Garnish with a whole strawberry and sip with a straw.

Serves 2.

**Photo: the eldest, now 24 and still cookin' in a 100% committed vegan style.

Sweet Basil Broccoli with Pasta

Sweet Basil Broccoli with Pasta

3/4 lb. pasta, uncooked*
1 lb. broccoli
1 clove garlic
1/2 tsp. sweet basil
1/2 tsp. parsley
2 tbsp. olive oil
salt to taste

Cut broccoli into large pieces. Place in saucepan with 1/2 cup of water and garlic. Lid and steam for 10 minutes. Add sweet basil, parsley, and salt. Cook uncovered for 5 minutes or until broccoli is soft.

In another kettle, cook pasta in boiling water until tender, then drain. Toss with olive oil. Gently add pasta to the broccoli mixture.

Serve or chill, as this is delicious hot or cold!

*Gluten-free pasta is recommended.

Pineapple-Coconut Pudding

Pineapple-Coconut Pudding

2 cups pineapple juice
3/4 cup coconut milk
1/2 cup shredded coconut
1/4 cup cornstarch
1/4 cup honey or agave syrup
1 tsp. vanilla
1/4 tsp. salt
1 can (15 oz.) pineapple, with juice

Whiz all ingredients except crushed pineapple together in a blender. Pour into a saucepan and add crushed pineapple. Cook this mixture over medium heat, stirring constantly until thickened.

Pour into serving dish or individual dessert dishes. Chill. Garnish with a pineapple wedge and mint leaf. Serve and enjoy.

Orange Ambrosia

Rich in vitamin C, this dessert looks so pretty in some tall, fluted glasses! Enjoy the flavor of the "sunshine's gold" of citrus.

Orange Ambrosia

1 can (12 oz.) orange juice concentrate
3 cans (12 oz.) water
1/2 cup shredded coconut
1/2 cup quick tapioca
1/4 cup honey or agave syrup
3 fresh oranges, peeled

In a saucepan, mix everything (except fresh orange). Set aside to sit for 10 - 15 minutes.

Cut up the oranges into bite-size pieces. When the saucepan mixture has set for 10 - 15 minutes, stir the orange juice mixture over medium heat until thickened. Remove from the heat and fold in the fresh oranges. Spoon into a serving dish or fluted glassware and refrigerate. Garnish with an orange wedge and mint leaf. Serve chilled.

Apricot Couscous

Apricot Couscous

8 - 10 dried apricots, cut into small pieces
1 cup coconut milk
1 cup water
1 tsp. olive oil
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. cardamon
1 cup couscous, whole wheat if possible**

Place all ingredients except couscous into a saucepan. Bring to a boil, then remove from heat. Stir in couscous and cover. Allow to stand until liquid is absorbed (about five minutes). Fluff with a fork and serve immediately.

*Although couscous looks like a grain, it is actually a fine pasta. Whole wheat couscous is sometimes difficult to find, but it's well worth the effort in flavor and nutrition.

**For gluten-free option, substitute cooked millet or brown rice.

Basmati Brown Rice with Zucchini and Lavender

Basmati Brown Rice with Zucchini and Lavender

With weather about 100 degrees, meals that require much kitchen work are not very desirable. Simple, fast, easy and nutritious altogether on a plate is perfect for a hot day. And it's even better when garden produce is utilized. My friend and neighbor, Karleen, shared cucumbers, green peppers, and zucchini with me today, so they became the focal point of supper tonight.

M E N U

Basmati Brown Rice with Tamari Sauce

Breaded Zucchini with Peppers, Onions, and Lavender

Summer Salad with Almonds and Blueberries

~ To make Breaded Zucchini with Peppers, Onions, and Lavender ~

Slice zucchini into quarter inch coins. Dip into soymilk (or water). Then coat with nutritional yeast seasoned with salt and dried sweet basil. Place in a hot griddle and fry in olive oil. Turn when browned and cook other side. When tender and browned, place in a dish and seet aside. When done, saute' diced green peppers and slivered onions. Then, place on a platter and arrange breaded zucchini on top. Add sprigs of fresh lavender for garnish.

Crepes with Strawberries and Powdered Sugar

Crepes with Strawberries and Powdered Sugar

1/2 cup soy milk
1/2 cup water
1/4 cup olive oil
3 tablespoons agave syrup
1 cup unbleached all-purpose flour**4 gluten free
1/4 teaspoon salt
1/2 teaspoon baking powder

Blend together soy milk, water, olive oil, and agave syrup. Then add flour, salt, and baking powder. Mix well. If desired, cover and chill for two hours. Heat a skillet and prepare by placing soy margarine in the pan and melting it. With a paper towel, wipe off excess margarine. Pour about 1/4 cup batter into the skillet. Swirl, covering the skillet's bottom. Cook until golden on the bottom and dry on top. Flip to the other side and cook briefly. Fold in half and then half again. Remove from pan and place on platter. Arrange in a row as prepared.

When done, cover with:

2 pints strawberries, sliced
stevia to sweeten as desired*
1/4 - 1/2 tsp. orange extract

Arrange beautifully on top of crepes and then sprinkle generously with powdered sugar.
Serve and enjoy!

*I used 3 packets of NuNaturals Stevia and 1/2 dropper filled with NOW Stevia Glycerite.

**To make gluten-free, replace flour with cornstarch. About 1/4 tsp. of xanthan gum may be necessary to assist with binding (or egg replacer for 4 eggs).

Fresh Basil Pesto

Fresh Basil Pesto

The garden basil is growing well. Although I only have six plants this year, I have been able to harvest enough to make some pesto and put it in the freezer for winter use. I hope my pesto plants continue to grow abundantly so I can make more. Last year this recipe was such a success that we ran out well before winter was over.

* 1 1/2 cups fresh basil

* 1/3 cup olive oil

* 1 cup pine nuts (or walnuts)

* 5 cloves garlic

* 1/3 cup nutritional yeast

* 3/4 teaspoon salt

Place all ingredients in a food processor and blend until nuts are ground. Don't overprocess, as some texture is desired. Add more salt to taste if necessary.

Divide into 1/4 or 1/3 cup portions and place in small jelly jars or zip-lock bags. Freeze until ready to use. When ready for a meal, allow to thaw partially and add to cooked pasta.

For variety, add about 1/2 cup sun-dried tomatoes.

Summertime Three-Bean Soup

Summertime Three-Bean Soup

3 cups water
15 oz. can rinsed kidney beans
15 oz. can black-eyed peas
15 oz. can garbanzo beans
1 - 6 oz. can tomato paste
1 Tbsp. Dijon mustard
2 tsp. garlic, minced
1 tsp. chili powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. cumin
1 1/2 cups whole corn kernels
1 cup carrots, chopped
1 cup zucchini, diced
1 onion, chopped
2 Tbsp. Bill's Best Chicknish'

Combine water, beans, tomato paste, mustard, garlic, chili powder, basil, oregano, and cumin. Bring to a boil, then reduce heat and simmer for about 10 minutes. Then add corn, carrots, zucchini, and onion. Return to a boil, then simmer for 10 more minutes. Adjust seasonings as desired. When ready to serve, spoon into bowls and garnish as desired.

The Cake with Berries

A three-tiered wedding cake (and ice cream) gave a delicious ending to a wonderful meal. The white cake was layered with creamy mocha filling and frosted in white with chocolate embellishment. Fresh raspberries, Marion berries, blueberries, and more added a splash of color and delight, from the top to the bottom of this cake! It tasted as good as it looked!

Plated

Thoughtful planning gave wedding guests vegetarian options not always found at a wedding feast. Sides of bread salad seasoned with a marinade of lemon, garlic, and rosemary or a delicately seasoned green lentil dish provided options. Additionally, vegetarian "chicken" cutlets with summer herbs and tomato sauce provided substance to the vegetarian guests plate. Seasoned to perfection, this meal was a true delight!

Table Decor

This picture speaks for itself --- beautiful, simple, elegant, and delightful table decor. Tokens of love in little jam jars were given to each guest, as well as little dishes of the bride's and groom's favorite candies. Jelly beans, anyone?

Herbal Delight

Fresh dill, sprigs of grape leaves, berries, and orange roses all worked together to create an elegant presentation on the buffet table. In fashion they say that simple is best (just ask Valentino). I think the same rule holds true for table fashion as well. True delight!

Farm Lettuces

Zion Farm Lettuces with Spiced Zante Grapes and Walnuts

A huge wooden bowl was filled to the brim with tender garden lettuces. Dressed with spiced Zante grapes and a splash of oil and vinegar, toasted walnut halves added crunch. This salad can only be described as fantastically fresh and inviting! The sweetness of the grapes enhanced the toasted savory of the walnuts and the fresh salad greens.

[At Andrew's and Annalisa's wedding]

Roasted New Potatoes

Roasted New Potatoes with Garlic and Thyme

The menu cites roasted new potatoes with garlic and thyme. I think the chef may have taken liberties with this dish, but it was still fantastic! Steamed Yukon Gold potatoes are hard to beat! They were sprinkled liberally with olive oil and seasoned with garlic and fresh thyme. A large sprig of rosemary enhanced this dish and made it super good! Another vegan and gluten-free friendly dish at this wedding feast.

Poached Spring Vegetables

Poached Spring Vegetables finished with Lemon and Olive Oil

I love reading menus and trying to figure out exactly what the description of a food item means. The title of this dish does not do it justice! It was fantastic! Replication is sometimes difficult, but it's fun trying to figure out all the nuances of a recipe. In this case, poached spring vegetables were asparagus, green beans, and circles of yellow summer squash. Seasoned simply with lemon and olive oil, the surprise was the organic red quinoa that was mixed in. It added depth of flavor and simple goodness. And it was amazing to find something so uniquely vegan and gluten-free at a wedding feast. Delish!

For another great sounding recipe using red quinoa, visit Tea & Cookies.

Wedding Supper on Buffet

A beautiful wedding for the daughter of a dear friend was a delight to attend. Such gracious hospitality; the comfort and consideration of guests was thought of from beginning to end. Although the menu wasn't completely gluten-free nor vegan, it was friendly to both dietary groups. Just listen to some of the menu from "The Wedding Supper on Buffet". . .

Bread Salad with Lemon, Garlic, and Rosemary ~ Seasoned Green Lentils ~ Vegetarian "Chicken" Cutlets with Summer Herbs and Tomato Sauce ~ Roasted New Potatoes with Garlic and Thyme ~ Polenta Gratin with Corn, Tomatoes, and Basil ~ Poached Spring Vegetables and Quinoa finished with Lemon and Olive Oil ~ Zion Farm Lettuces with Spiced Zante Grapes and Walnuts

Also served:
Chicken Marinated in Lemon, Garlic, and Rosemary
Grilled Will Salmon from Alaskan Waters

[Double click for larger view]