Carrot-Lentil Soup

Although the days are still quite warm, there is a crispness in the air during the morning and evening hours. I'm thankful for the change, and am happy that I can prepare hot soups and legumes in my kitchen again without uncomfortably heating up the house! Supper last night was simple, but savory and special. Our menu was Carrot-Lentil Soup, homemade 100% whole wheat bread, garden tomatoes, and Walla Walla Sweet Onions. Yum! We found the seasoning combination in this soup to be exceptional!

Carrot-Lentil Soup

1 1/2 cups lentils, dried
6 cups water
1 onion, diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground cardamom
2 bay leaves
2/3 cups carrots, sliced into coins
1 Tbsp. Bragg's Liquid Aminos
1/2 tsp. salt

Rinse lentils and place in kettle. Add water and bring to a simmer. Add onion, garlic, seasonings, and bay leaves. Reduce heat and simmer on low until lentils and carrots are tender. When done, adjust seasonings according to taste. A tablespoon of lemon juice may be added to enhance seasoning flavors. Garnish with fresh parsley and serve.

Raw and Delicious Tamales

Raw and delicious vegan tamales --- vegan and gluten-free. So delicious! No recipe today; these were served at a vegan cafe nearby. I think they would be easy to replicate with some thought. Ideas are swirling --- and I'll let you know if I come up with something. Would you do the same? My Cozy Kitchen readers, please post a comment if you come up with a recipe first!

Brown Rice with Onions and Black Olives

I love mixing fresh herbs, seeds, nuts, olives, artichoke hearts, chopped peppers, and other foods with brown rice for a tasty summer salad or side dish. Here's a good 'starting point' recipe --- just add whatever else you think would enhance this and add to the fiber count even more!

Brown Rice with Onions and Black Olives

2 cups organic long grain brown rice, washed
2 cups sweet onion, diced
1 - 2 Tbsp. olive oil (optional)
4 cups water
1 cup black olives, sliced
1 Tbsp. parsley, finely chopped (or more)

Heat the oil in a skillet and add the diced onion. Saute for 2 - 3 minutes. (May use water and steam instead). Add the rice and cook for several minutes more. Add the water, cover, and bring to a boil over high heat. Reduce the heat and simmer for 45 - 50 minutes (or until rice is tender). Add the olives and stir gently. Using a scoop, place on plates or platter and garnish with fresh parsley.

*For additional flavor, add chopped sunflower seeds, chopped walnuts or almonds, or chopped fresh herbs. A dash of Bragg's Liquid Aminos provides a deeper flavor if you prefer.

7-Layer Salad

Seven-layer salad --- vegan and gluten-free version

A Friendly Visitor

Hi LaTeaDah,

I'm so glad you love the Full Plate Diet. Thanks again for blogging about it. I think you'll also love our final version which has some additional helpful features. Glad you enjoy the fiber calculator. Judging by the recipes on your website and the Fruited Quinoa you had for breakfast, you'll have no problem registering green!

Regards,
Diana Fleming, PhD, LDN
Co-author of the Full Plate Diet

Shredded Apple Pie with Nuts and Dates

Shredded Apple Pie with Nuts and Dates

2 1/2 cups sweet apples, grated
3 cups unsweetened pineapple juice
2 Tbsp. cornstarch
1/8 tsp. salt
1/4 cup walnuts, chopped
1/4 cup dates, chopped
1 baked pie shell, gluten free if necessary

Grate the apples on a medium shredder into pineapple juice. Keep the apples covered with juice. Refrigerate until ready to make the pie, then drain the apples and heat 2 cups of the pineapple juice.

Add the salt to the cornstarch and mix with a small amount of cold juice. Stir into the hot juice and cook until thickened. Set aside to cool.

Fill the baked pit shell with the apples and top with the thickened juice. Sprinkle with dates and nuts.

Chicken-style Seasoning

Many vegetarian and vegan recipes call for "Chicken-style Seasoning". It is available in health food stores and there are a variety of brands. Two of my favorites are "McKay's Chicken-style Seasoning" and "Bill's Best Chicknish'". But a homemade version is just as tasty and helpful in making savory vegetarian dishes. It's role is to provide depth of flavor and can be used as a base-flavor for a variety of recipes. Here's a version that is close to the commercial brands.

Chicken-style Seasoning

2 Tbsp. nutritional yeast, fine*

1 tsp. sweet basil

2 Tbsp. celery salt

2 Tbsp. onion powder

2 Tbsp. parsley flakes

2 Tbsp. turmeric
1/2 tsp. garlic powder
1/4 tsp. marjoram
1/4 cup savory
1/4 cup mineral salt (Real Salt is a delightful brand)

Mix all the ingredients together until well blended. Place in a jar and lid tightly. Use as desired.

*Nutritional yeast is optional. To make 'fine', place in blender or coffee mill and whiz. It can also be purchased in powder form rather than flakes.

Use according to recipe directions. Works well as an addition to many recipes not calling for it as well. For savory recipes, try adding 1 - 2 Tbsp. and see how it enhances the flavor. Steamed vegetables (like broccoli), soups (vegetable or legume), and patties and loaves are all improved by this tasty seasoning.

Chocolate Dream Cake

Chocolate Dream Cake

Here's the chocolate version of the cake previously posted.

3 cups all purpose flour (or gluten free flour blend plus 1 tsp. xanthan gum)
1 cup sugar
2/3 cup cocoa powder
1/2 tsp. salt
2 Tbsp. baking powder
2 tsp. lemon juice
2 tsp. vanilla
1/3 cup oil
1/3 cup apple sauce
2 cups cold water

Mix all ingredients together until moist and blended. Do not over stir. Pour into a prepared cake pan (oil with parchment paper liner). Bake for 30 - 35 minutes at 350 degrees F. When done, sprinkle lightly with powdered sugar or frost as desired.

* To make gluten free, use a gluten-free flour blend and add 1 tsp. xanthan gum.

Carob Delight Cake

Carob Delight Cake

1 1/2 cups all purpose flour
1 1/2 cups whole wheat pastry flour

OR

** To make gluten free, use a gluten-free flour blend and add 1 tsp. xanthan gum.

1/2 cup date sugar
1/2 cup sugar
2/3 cup carob powder, roasted lightly in oven
1/2 tsp. salt
2 Tbsp. baking powder
2 tsp. lemon juice
2 tsp. vanilla
1/3 cup olive oil
1/3 cup apple sauce
1 Tbsp. Postum powder**
2 cups cold water

Mix all ingredients together until moist and blended. Do not over stir. Pour into a prepared cake pan (oil with parchment paper liner). Bake for 30 - 35 minutes at 350 degrees F. When done, sprinkle lightly with powdered sugar.

*May substitute cocoa powder for carob powder.

**Postum is a grain based coffee substitute. It's purpose in the recipe is to enhance the flavor of the carob, adding depth and enrichment. Postum is not a gluten free product. If gluten free, substitute coffee (decaf will work fine).

** To make gluten free, use a gluten-free flour blend and add 1 tsp. xanthan gum.

Pie Crust Crackers

Pie Crust Crackers

This recipe can be made into crackers or pie crust, your choice. Thus the name! There are no free-fats in this recipe. The desired satiety of fat comes from the seeds and nuts used.

1 cup quinoa flakes
1 1/2 cups rice flour
1 cup cornmeal
1/6 cup sesame seeds
1/6 cup sunflower seeds
1/3 cup walnuts
1 1/2 cups water, scant
salt, to taste (scant)

Blend quinoa flakes in blender or food processor to make flour. Mix the flours and salt together in bowl. Make a well in the center and set aside.

Blend the nuts and seeds in water until smooth and creamy. Pour the seed, nut, and water mixture into the well. Mix until all the flours are moist. Roll onto a cookie sheet. Score into diamonds. Sprinkle with a little salt and garlic powder, or with cinnamon and a little powdered stevia (or sweetener of your choice). Bake at 250 degrees F. until desired baked to desired crunch.

If using this recipe for pie crust, roll out between two pieces of plastic wrap. Transfer to pie plate (removing plastic wrap in the process). You may substitute the cornmeal with another type of flour for pie crust unless it's for a savory pie.

*For a cheesy flavor, substitute tomato juice or V8 for some of the water. Not recommended with the cinnamon and sugar option.

Quinoa, Nut, and Coconut Crackers

Quinoa, Nut, and Coconut Crackers

3/4 cup quinoa, uncooked and rinsed
1/4 lb. extra-firm tofu
2 Tbsp. agave syrup
1/3 cup walnut, chopped
2/3 cup coconut, unsweetened flakes
1/2 tsp. salt
3 cups water

Blend the quinoa, water, salt, tofu, and agave syrup in blender until smooth. Chop the sunflower seeds (using a nut chopper or food processor). Add walnuts and coconut to batter and pour onto a prepared cookie sheet (rimmed). Bake at 300 degrees F for 12 - 15 minutes. Remove from oven and score into diamonds. Reduce oven heat to 200 degrees F. and continue baking until desired crispness is reached (about 1 hour).

O'Bean Guacamole

O'Bean Guacamole

10 ounces small green beans, whole
10 ounces baby lima beans
1 cup tofu, extra-firm
1/2 cup tomato salsa
6 Tbsp. lemon juice
3 - 4 cloves garlic, crushed
2 tsp. salt
1 1/2 tsp. cumin, ground

Cook the beans in separate kettles until just tender. Drain them and place in a food processor. Process until smooth. Add the rest of the ingredients and process again. When smooth, place in a covered bowl and refrigerate or serve with chips or veggies. May be used as spread on crackers or toast tips as well.

Makes 4 cups

The Full Plate Diet

The Full Plate Diet

I've been reading The Full Plate Diet, a book published by Lifestyle Centers of America. The book promotes a healthy lifestyle, achieved by adding fiber to the daily diet. Acording to the authors, you can eat until you no longer feel hungry. The goal is to get enough fiber each day for optimal health. Since fiber is filling, there's no need to count calories, carbohydrates, or protein. They take care of themselves when fiber goals are met. The book is colorful, inviting, and easy to read. The information inside the cover talks about the full plate concept, the health benefits of the program, how to get started, and all about adding fiber to foods. It is a healthy eating program, although also touted as beneficial for weight loss. The book shares great recipes and excellent tips for incorporating fiber at work, in restaurants, and on the road. I love the book! The program is right on! But the thing I like the most is a handy little gadget that they have online that helps those 'new to fiber' achieve their 'fiber goals' each day. It's a fiber calculator which helps you determine your fiber score each day. A thermometer on the side registers red, yellow, and then green as it goes up the scale. Green is the goal! There's no measuring, no counting calories, no fussy charts. Just fiber in the most delicious forms: legumes, grains, fruits, vegetables, nuts, and seeds. If you'd like more information about this program, check out The Full Plate Diet website. Starting on August 15, they will be giving free access to the electronic version of the advanced reading copy of this book.

I am challenged to start counting my fiber ingestion daily. With fiber the goal, making meal choices becomes simple. My fiber calculations are started for the day. Here's what I had for breakfast this morning:

Fruited Quinoa

4 cups quinoa, cooked

1/2 cup chopped almonds

1/3 cup dried cranberries

2 bananas, sliced

1 packet stevia powder (NuNaturals brand)

1 tsp. cinnamon

Stir until well blended, but be gentle with the bananas. Dish into a bowl and then add about 1/4 cup soymilk. For added flavor and fiber, add 1/3 cup pineapple chunks.

The original recipe serves 6 (about 1 cup servings).

Tofu Almond Olive Dip

Tofu Almond Olive Dip

1/2 pound tofu, extra firm
1 tsp. agave syrup
1 Tbsp. Bragg's Liquid Aminos
6 almonds
10 black olives
1/4 cup onion, chopped
1/2 cup parsley, chopped
Salt to taste
1/8 tsp. garlic powder
1 Tbsp. onion powder
Dash of cayenne
2 sun-dried tomatoes
1/4 cup nutritional yeast
1 - 2 Tbsp. water

Crumble the tofu into large bowl. Add remaining ingredients and mix until blended. Great as a dip or as a spread for toast tips.

Whole Millet Crackers

Whole Millet Crackers

5 Tbsp. olive oil
1 Tbsp. liquid sweetener of choice
1/2 tsp. salt
1/2 cup water
1/4 cup whole millet
1/2 cup millet flour*
1 cup flour of choice (gluten free blend)

Combine oil, sweetener, salt and water. Stir in whole millet, millet flour and flour blend. It may be necessary to knead dough to work in last of flour. Prepare cookie sheet by coating with olive oil. Dust the cookie sheet with cornmeal oil. Roll out dough 1/8 inch thick.

Score crackers with knife in square or diamond shapes and bake in preheated oven at 325 degrees F. 20 minutes or until golden-brown. Remove from cookie sheet and cool on rack.

*Make your own millet flour by blending uncooked millet in your blender.

Crunchy Chocolate Candies

Crunchy Chocolate Candies

1 cup dairy-free chocolate chips
3 Tbsp. peanut butter
3 cups crispy rice cereal*

Melt the chocolate chips and peanut butter in a double boiler. Stir well. Remove from heat and add crispy rice cereal. Mix so that all the cereal is coated with the chocolate and peanut butter mixture. Spread in a prepared pan and refrigerate until firm. Cut into small pieces and place in mini muffin paper.

*Rice Crispy cereal generally contains malt barley to sweeten; not gluten free. Look for brands that use a gluten free sweetener.

**Chocolate can be replaced with carob if you desire. Or a good quality, dairy-free, high chocolate candy bar (with minimal sugar). Add stevia to sweeten as desired.

Thumbprint Cookies

Thumbprint Cookies

2 cups flour of choice (gluten free if necessary)
1 cup almond meal*
1/8 tsp. cinnamon
1 cup oats, blended into flour
4 Tbsp. olive oil
1 cup maple syrup (or agave syrup)
100% fruit jelly in flavor of your choice

Mix all ingredients except jelly together. Drop dabs of dough onto cookie sheet or make into small balls. Make a small depression in each cookie and fill with 1/8 tsp. jelly. Bake at 350 degrees F. for 13 minutes.

*almond flour can be made by grinding raw almonds in a blender.

Traditional Pecan Loaf

Traditional Pecan Loaf

1 onion, chopped
2 stalks celery, chopped
olive oil
1 1/2 cups pecans, finely chopped
3 cups bread crumbs (gluten free if necessary)
2 cups soy milk (or other milk alternative)
3/4 cup rolled oats (gluten free if necessary)
1/4 tsp. sage
salt to taste

In a frying pan, saute' onions and celery in the vegetable oil. In a mixing bowl, mix all ingredients together. Spoon into casserole dish and bake uncovered at 325 degrees for 30 - 40 minutes.

Remove from oven. Unmold if desired and place on platter. Slice, then garnish with parsley sprigs.

Lentil & Apricot Soup

Lentil & Apricot Soup

Sweet and tangy, this soup is delicious served with hot biscuits.

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots, chopped
1 1/2 cups lentils, rinsed
5 cups water
3 Roma tomatoes, chopped
1/2 teaspoon cumin, dried
1/2 teaspoon thyme
salt to taste
2 tablespoons lemon juice, fresh

Saute onion, garlic, and apricots in olive oil. Add lentils and water. Bring to a boil, then reduce heat and simmer until lentils are tender. Then add tomatoes, cumin, thyme, and salt to taste. Simmer 15 minutes more. Add lemon juice. Using a blender, puree 1/2 the soup and return to kettle. Stir and serve. Garnish with a dried apricot half and mint leaf.

Makes 6 - 8 servings.

Rosemary-Bean Spread

Rosemary-Bean Spread

1 tablespoon olive oil
1 cup sweet onions, chopped
1 tablespoon garlic, minced
1 teaspoon dried rosemary
2 (15 ounce) cans great northern beans, rinsed and drained
1 1/3 tablespoons lemon juice
1/4 teaspoon crushed red pepper
salt to taste
paprika

Saute' sweet onion, garlic, and rosemary in olive oil until tender. Then blend the onion mixture with beans, lemon juice, red pepper, and salt until smooth. Transfer this mixture to a casserole dish and sprinkle with paprika. Bake for 25 minutes at 350 degrees F. Serve as a dip for crackers or a spread on toasted bread.

Baked Rice Pudding

Baked Rice Pudding

2 cups water

1/2 cup cashews

1/4 cup coconut

8 dates

3 Tbsp. honey

1/4 tsp. orange rind

1/4 tsp.salt

1 tsp. vanilla

1 cup raisins

2 1/2 cups cooked brown rice

Blend the first seven ingredients in the water until very creamy. Add to rice and raisins and stir gently. Bake in oven at 350 degrees F. for 30 - 40 minutes or until firm. Cool slightly and serve wth tofu whipped topping or soy cream.

*This makes a great breakfast dish. Prepare the night before and place in a timed oven so that it bakes while you sleep and is hot and ready for you when you wake up!

Poppy Seed Cake with Tofu Whipped Cream

Delicate Poppy Seed Cake With Tofu Whipped Creme

2 cups unbleached white flour
1 cup whole wheat pastry flour
1 Tbsp. baking powder
1/4 tsp. sea salt
1/4 tsp. cinnamon
1 cup maple syrup
3/4 cup safflower or corn oil
1/4 cup tahini
1/2 cup apple juice
1/4 lb. soft silken tofu, crumbled
1/2 cup poppy seeds

Preheat the oven to 325 F. Sift the first five ingredients together in a large bowl. Combine the rest of the ingredients, except for the poppy seeds, in a blender and process until smooth. Pour the blended mix into the dry ingredients and stir in the poppy seeds. Pour into a lightly oiled cake pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean. Cool and garnish with a dollop of whipped creme.

Tofu Whipped Creme

8-oz. soft silken tofu
1/2 cup brown rice syrup
1 Tbsp. safflower or corn oil
1 tsp. vanilla
2 tsp. organic lemon rind
pinch sea salt

Combine all the ingredients in a blender and process until completely smooth. Delicious, light, and tasty!

Teakettle Sings

"When even the teakettle sings with happiness. . .that is home!"

Buttery Herbal Spread for Scones or Toast Tips

Buttery Herbal Spread for Scones or Toast Tips

1/4 cup Earth Balance buttery spread
1/4 cup olive oil, light virgin
1 1/2 tsp. liquid lecithin
2 tsp. fresh lemon juice
1 Tbsp. chopped parsley
1 Tbsp. fresh thyme

Combine buttery spread, lecithin, and lemon juice in oil. Gradually beat oil mixture until smooth. Serve with savory scones or toast tips.

Vary herbs according to choice and season. Sweet basil can be substituted for thyme. Chives with lime or summor savory with chopped spring onions are delicious! Italian seasoning or Herbs de Provence are also excellent choices for this spread.

Sunshine in a Bowl Fruit Salad

Sunshine in a Bowl Fruit Salad

1 banana, sliced into rounds
1 Fuji apple, diced with peel
2 Anjou pears, diced with peel
6 peach halves, canned in water pack
1/2 cup papaya pulp concentrate, juice sweetened
1/2 cup shredded coconut
1 tsp. sweet herb stevia

garnish with:
almonds
currants
orange wedge
cilantro leaf

Prepare fruits and gently mix together in bowl. Adjust sweetening according to taste (add more stevia or papaya juice concentrate if desired). Spoon into individual service dishes and garnish. Use five almonds to make a 'flower' and add currants for the center. Add the orange wedge for height and color and add a fresh cilantro leaf for greenery.

Delicious! This was a big hit with my family! Enjoy sunshine in a bowl!

Quinoa Pancakes with Maple Syrup

Quinoa Pancakes

1 1/2 cups quinoa flour
1/2 cup tapioca 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.

Simple Supper Taco Salad

2 bunches Romaine lettuce, chopped
4 Roma tomatoes, chopped
2 1/2 cups black beans, rinsed
1/2 cup black olives, chopped
1 bunch green onions, chopped
1 bunch fresh cilantro
4 corn tortillas
olive oil
1/2 tsp. garlic powder
1/2 tsp. taco seasoning
Veganaise

Chop lettuce, tomatoes, onions, cilantro, and olives. Place in large bowl. Add black beans and gently mix.

Dice corn tortillas into half-inch squares. Preheat a skillet. Add olive oil to coat surface. Fry tortilla squares until crispy. Add garlic powder and taco seasoning to mixture when nearly browned (If you prefer a fat free version, bake in a hot oven instead of frying).

Gently stir tortilla squares into salad. Place salad into individual serving bowls. Garnish with a dollop of Veganaise. Enjoy!

Jam Tea

This morning I enjoyed a gentle cup of jam tea! It was so delicious and the amber liquid slid down my throat with such ease! It's the kind of tea that children enjoy at tea parties with their dolls, teddy bears, and miniature cups and saucers. Yet, it appeals to adults too. The recipe is simple and I will share it with you here:

Jam Tea

1 cup of hot plain tea (Lipton's decaf is good)
1 teaspoon of your favorite jam (I used a fruit sweetened apricot this morning)

Stir together the hot tea and jam. The jam will melt into the amber liquid and you'll have a sweet treat to enjoy!

Borscht Soup

My love affair with soup continues! It's such a comfort food for the breezy autumn days we've been having. When I've been making soups, I've been making enough for a meal and then storing the rest in quart jars in the fridge for a meal later in the week. I was really glad to have this borscht on hand when guests dropped by unannounced this past week-end. I love it when friends are comfortable enough to 'impose' upon your hospitality and to stop by to visit and stay for supper, even when not officially invited. Of course, our friends know that they are always welcome, so unofficially there is always an invite! To me, that's what hospitality is all about.

Although borscht is a favorite family food, this specific recipe was new to me and a definite keeper! It was fast and simple! Once done, though, I realized it was missing a trademark borscht ingredient: beet leaves! I didn't have any on hand, but had intended to add some fresh kale from my garden instead. I'll add it to the notes on my recipe card and add it in next time. I garnished the borscht with some vegan sour cream and a sprig of cilantro. Here's the recipe:

Borscht Soup

10 cups water
6 cups cabbage, chopped
1 carrot, coarsely grated
1 cup onion, chopped
2 cups sweet potatoes, diced
1 medium beet, grated*
1/4 cup ketchup
1 Tbsp. olive oil
1 Tbsp. parsley, dried
1/2 tsp. dill, dried
1 tsp. garlic, minced
1 1/2 cups beans, cooked**
1 bay leaf
2 1/2 tsp. salt
1 - 2 tsp. soy sauce or tamari
2 Tbsp. fresh lemon juice
1/2 tsp. sugar, optional

Place water and vegetables into a large kettle and simmer until soft and tender. Then add ketchup, olive oil, seasonings, and beans. Adjust seasoning to your personal taste. This soup is great the day you make it and even better the next!

*I don't keep raw beets on hand, so used a can of sliced beets instead. I diced them up into pieces before adding to the soup.

**You can use any type you'd like. I used pinto beans.

***If you decide to add beet tops or kale, add it at the very end of the cooking process and cook only until completely wilted.

Tofu, Rice and Green Tea Soup

Brandon and I went to lunch recently, and he chose a Sushi Bar as the place to eat. It was a new experience for me, and oh, so yummy! We had Seaweed and Cucumber Salad, Miso Soup, and Cucumber and Avocado Sushi Rolls. Pickled ginger, soy sauce, and a zippy wasabi gave accent to this delicious meal! A fragrant and mellow cup of Jasmine tea was the perfect closure for a delightful culinary experience. Our experience inspired me to come home and try this soup:

Tofu, Rice and Green Tea Soup

2 cups brown rice, short-grained
1 tsp. salt, divided
.8 oz. nori, toasted and seasoned
2 green onions
1 lb. extra firm tofu
8 tea bags genmaicha green tea (or equivalent loose tea)
1 tsp. black sesame seeds
Tamari sauce (gluten free)
Toasted sesame oil (optional)

Steam rice in 4 cups of boiling water and 1/2 tsp. salt. When done, remove rice from heat, uncover, and fluff with a fork.

While rice is steaming, cut nori into 1/4 inch strips. Set aside. Then slice green onions on the diagonal and set aside as well.

Remove tofu from wrapper, rinse, and pat dry with paper towel. Dice into bite-sized blocks.

After rice is cooked, bring 8 cups of water to a boil. Pour over tea bags and allow tea to steep for 5 minutes.

Place 1 cup of rice in each of 4 large soup bowls. Place a spoonful of diced tofu on each bed of rice. Pour 2 cups of hot tea over each. Garnish with a sprinkle of green onion and black sesame seeds.

Serve immediately with bowls of nori, tamari, and sesame oil on the side. Chopped cilantro, hot sauce, or nuts oils also make good accompaniments.

Tangy Olive Salad Dressing

Tangy Olive Dressing

1 cup ripe green olives, drained and packed

1/2 cup fresh lemon juice

1/2 cup water

1 tsp salt

2 cloves fresh garlic

Liquefy all ingredients. Add herbs of your choice for taste. Ripe green olives are best.

Yield: 1 3/4 cup

No Free Fats Salad Dressing

For a long time I've been searching for a delicious combination of ingredients. My goal? A simple, delicious, and healthy recipe for salad dressing with no free fats. Free fats are fats that have been extracted from food like olive oil, corn oil, and Canola. They give a dressing creaminess and work to emulsify all the ingredients into smoothness. But, they are not as good for you as fats that are in whole food. Avocados and cashews work nicely in salad dressings in whole food form, but each has their drawbacks. Avocados loose their freshness quickly and are generally expensive and are not common in the kitchen on a daily basis. Cashews need to be ground in the blender for a long time in order to get the smoothness that's desired and a dressing with cashews needs to be stirred before use and can be generally inconvenient if stored. Recently I found a recipe that uses olives as the whole food source of fat in the salad dressing. I tried it, tweaked it, and have had good results. The basic recipe is posted below. It calls for ripe, green olives. They would be perfect in this recipe, but not all markets carry them (I have yet to try this option). Instead, I have used black olives and pimento stuffed green ones. Both times the dressing was delicious. The fresh lemon juice gives a wonderful 'tang' to the recipe and the olives give a creamy texture and rich flavor. The basic recipe is seasoned only with salt and fresh garlic. Other options work fine, though. I've tried Italian Seasoning as an addition as well as soy sauce, garlic and onion powders, and sweet basil. Each time the results were delicious! This dressing stores will in the fridge for later use. Place in a bottle or jar with a tight lid. Enjoy the results of this simply delicious and healthy dressing for a green salad!

The dressing in this photo was made with black olives. Ingredients for the salad are: romaine, baby spinach, fresh parsley, green onions, chopped broccoli, and carrot coins. Garnish with lemon wedge and mint leaves or green onion.

Asparagus and Summer Greens

Seasonal foods are always fun to incorporate into a meal. The asparagus is available in abundance right now, as our area is known for supplying fresh asparagus to the nation. Our salad course utilized this yummy spring vegetable and salad greens. The idea for this salad came from a food show on the Fine Living channel. Although my version no longer retains the integrity of the original, I give it credit still.

Cook fresh asparagus until tender-crisp (3 - 4 minutes)

Place spears on salad plate. Then add a layer of fresh salad greens, making sure each end of the asparagus is visible. If using commercial salad mix, find a selection with variety in color. I used one with radicchio, as I thought the purple color a pretty accent.

Decorate with yellow and orange pepper strips, green onion, English cucumber slices, and grape tomato halves. Sprinkle with crumbled tofu (or feta).

Drizzle with a homemade dressing:

1/3 cup extra virgin olive oil
juice from two lemons
1 Tbsp. Bragg's Liquid Aminos (or soy sauce)
2 garlic cloves, pressed
dash of sea salt
1 - 2 Tbsp. fresh parsley
1/2 tsp. Italian seasoning

Stir mixture until well emulsified before drizzling over salad.

Complete garnish with a large spring of parsley.

*I served this with an adaptation of Karina's Irish Soda Bread with caraway seeds and golden raisins. Amazingly, the gluten-free version turned out very well.

Lettuce Wraps with Hummus

Lettuce Wraps with Hummus

one 29 oz can garbanzo beans
3 garlic cloves, whole
3 Tbsp. fresh lemon juice
2 Tbsp. tahini butter
2 tsp. salt (or to taste)
water to thin mixture
cayenne, to taste
extra-virgin olive oil

Place all ingredients into food processor and process until smooth. Add a little water as desired to make a consistency that is smooth and creamy. Add garlic cloves, lemon juice, tahini butter, and salt. Process until garlic is crushed and mixture well blended. Stir in a dash of extra-virgin olive oil and a little paprika.

Serve as a dip for corn chips, crackers, or raw vegetables. Or use as a filling for lettuce wraps by spreading a thin layer on romaine or leaf lettuce. Layer with shredded carrots and chopped black or green olives. Roll and serve. Very delicious!

Serves: 8

Moroccan Carrot Slaw

A shredded carrot salad that has enough 'kick' to bring 'em back for more.

2 cups shredded carrots
1/2 cup flat-leaf Italian parsley, chopped
3 Tbsp. orange juice
1 Tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1/8 tsp. sea salt

Grate carrots and place in bowl. Add chopped parsley and stir. Combine dressing ingredients and mix well. Then, pour over carrot and parsley mixture and stir gently. Serve at once, or cover and refrigerate overnight. To servce, place in pretty bowl and garnish as desired.

*Flax oil may be substituted for olive oil. And fresh cilantro can replace flat-leaf Italian parsley, if desired.

Garden Greek Pasta Salad

Garden Greek Pasta Salad

1/4 teaspoon salt
one 16 oz can garbanzo beans, rinsed and drained
2 cups extra-firm tofu, crumbled
4 cups cooked pasta, raditore*
2 cups cucumbers, thinly sliced
1 cup chopped red bell pepper
1/2 cup red onion, sliced
1/4 cup Kalamata olives, pitted & cut in half
1/4 cup finely chopped fresh parsley
2 tablespoons olive oil
1/4 cup lemon juice
2 teaspoons chopped fresh oregano
roasted sunflower seeds for garnish


Mix all ingredients except tofu in glass or plastic bowl. Cover.
Refrigerate at least 1 hour to blend flavors.

Makes 8 servings.

*Tinkyada is a brown rice, gluten-free pasta that holds together well and has a nutty and delicious flavor. It comes in a variety of shapes and styles.

Garden Greens and Violets

Our menu for supper recently was bean enchiladas, spiced Spanish millet, and a garden green salad. It was the first meal from our garden greens. Oh, they were fresh and so delicious! There were freckled and white violets blooming nearby, so I added them in as well as some fresh curly parsley, Italian parsley, and cilantro from the herb garden. The violets were 'not' picked out of the salad at meal time --- by now my family is used to my ways. The guys ate them without a second glance or a single complaint.

Just think about all the vitamins and minerals in those garden fresh greens!

I used garden scissors to snip the baby greens. Since they were scatter planted, rather than placed in rows, the early harvest by snipping (not pulling) helps to thin them out and yet gives the plants opportunity to sprout new growth from the roots still in the ground.

I had to replant three new tomato bushes. Although I covered them at night during the freezing nights a week or so ago, some of them didn't look very healthy, so I pulled them out and replanted. The spring bush peas are growing, and the Cherokee bush beans have pushed their heart-shaped leaves out of the soil. Walla Walla Sweet onions are growing in two of my garden 'squares' and this week the pickling cukes and regular cucumbers have sprouted leaves through the earth. The beet greens are a little behind, but are coming along alright.

Pear Sauce Topping

Because it was a hot day, something cool and refreshing seemed perfect for a simple supper this evening. Beautiful strawberries, kiwi fruit, and bananas sliced and sweetened with the sweet herb stevia made a pretty fruit salad for our family meal. It was all topped off with a pear sauce that added exactly the right sweetness and creaminess. Although the spearmint sprig was for garnish, I couldn't help but nibble it with every bite or so. It added just the right amount of 'perk' to the fruity combination. Delicious!

Pear Sauce

2 cups soft tofu
2 cups canned pears
1 cup pear juice (from jar of pears)
2 Tbsp. honey
1 tsp. cinnamon

Whiz in blender until creamy and smooth. Pour over individual fruit salad servings (or fold into entire fruit salad for a creamy salad). Garnish with a strawberry piece and fresh mint. Enjoy! You'll never miss the whipped cream!

Rhapsody in Blue and a Pansy or Two

Here we go again --- another simple table setting ---
and a simple vegan menu.

Romaine, mixed garden greens, tomatoes, sweet onions, and sugar peas were the ingredients for a fresh salad garnished with pansy, daisy, and marigold blossoms.

We didn't eat the flowers, but they sure made the salad colorful and inviting! And, they are all eatable, so you could eat them if you want.

The salad dressing was a quick homemade vinaigrette made from olive oil, lemon juice, Bragg's Liquid Aminos, salt, stevia, and Italian Seasoning. Blend together until emulsified and then pour into a pretty little pitcher (I used a clear glass creamer).

The menu for this special birthday meal included:

Garden Salad and Dressing
Enchilada Casserole with Corn
Baked Potatoes with Earth Balance
Broccoli Spears
Grape Juice

Chocolate Cake

Today's china:

My mother's Noritake Milford with platinum rim

Vintage 1970's

Jelled Cranberry Molded Salad

My father-by-marriage contributed this dish to our dinner. It's something he makes frequently and takes with him as a contribution when he's invited out for dinner. It always surprises people that an 84 year old man can be such a good cook. . .and that fact always surprises him! Of course he can cook! This recipe is superb! What difference should age make? Here's his recipe:

Jelled Cranberry Molded Salad

2 cans whole cranberry sauce
2 cans crushed pineapple
2 cups non-dairy topping, whipped
1 - 2 cups pecans

Mix all ingredients together, folding in whipped cream gently. Place in a mold and freeze until solid. When ready to serve, remove from mold onto a plate. "Frost" with more whipped topping. Decorate with pecan halves and serve.

*Dad uses Rich's Dairy-Free Whipped Topping

Creamy Cranberry Salad

Two presentations of the cranberry salad I made for two different guest dinners.

Creamy Cranberry Salad

2 cups Tofutti cream cheese, whipped

2 - 4 tablespoons Veganaise

1/2 c. finely chopped pecans

2 cans jellied cranberry sauce (chilled)*

Mix together Tofutti cream cheese and Veganaise together until creamy. Add chopped pecans and stir until blended. Chill until ready to serve. Then, slice cranberry slices and top with cream cheese mixture. Garnish as desired.

*This is delicious with Cran-Raspberry sauce as well.

Sunshine and Rice Salad

It's picnic season! Yummy foods served to a group of young people is sure to be devoured and appreciated in short order. Sometimes it's fun to 'kick it up a notch' and provide something different than the expected. So today, along with traditional sandwiches and potato salad, I made Golden Summerhill Roasted Potatoes and Rice, Basil, and Sun-dried Tomato Salad with Daylilies. Yikes! I wasn't sure if the kids would eat foods with flowers in them, but both dishes were a great success and seconds were taken all around.

Rice, Basil, & Sun-dried Tomato Salad with Daylilies

4 cups cooked rice, chilled if there is time
2 cups green peas, frozen and thawed
1 sweet onion, chopped
1/2 cup celery, diced
1/2 - 3/4 cup sun-dried tomatoes, diced
1/2 cup Veganaise
1 - 4 oz. can chopped olives
1 large handful sweet basil, torn
salt to taste
drizzle of olive oil

In a large bowl, mix cooked rice and other ingredients. Stir until well blended, adding additional Veganaise if moisture is needed. Spoon into a large serving container. Garnish with daylilies and celery leaves. Chill until ready to serve.