Black-Eyed Pea Fritters

1/2 pound black-eyed peas, soaked
4 garlic cloves, crushed
2 tsp. salt
4 Tbsp. water
oil for frying
lime juice to taste

When the peas have softened from soaking, rub off skins. Soak for 30 minutes more. Drain and rinse. 

In a food processor, process peas, garlic, and salt. Add water while continuing to process. Add enough water to get a smooth, thick puree.

Preheat oven to 250 degrees F. 

In a large skillet, heat 2 - 3 inches of oil and fry 1 Tbsp. of batter until it is golden brown. Repeat until all te batter has been fried. Place each batch in oven to keep hot.

Serve piping hot and sprinkled with salt and lime juice.

A Way of Life

"To make bread or love, to dig in the earth, to feed an animal or cook for a stranger; these activities require no extensive commentary, no lucid theology. All they require is someone willing to bend, reach, chop, stir. Most of these tasks are so full of pleasure that there is no need to complicate things by calling them holy. And yet these are the same activities that change lives, sometimes all at once and sometimes more slowly, the way dripping water changes stone. In a world where faith is often construed as a way of thinking, bodily practices remind the willing that faith is a way of life"

Barbara Brown Taylor

*Gluten-free Parkerhouse Rolls in the making.

Veggie Meatballs in BBQ Sauce

Veggie Meatballs in BBQ Sauce

2 - 3 cups textured vegetable protein* OR Soy Curls
4 cups water
1/2 cup olive oil
1 cup oats, certified gluten-free
Generous dash of cayenne pepper
Juice of one lemon
2 Tbsp. flour (garbanzo/fava is my gluten free favorite)
1/2 cup pecan meal
2 Tbsp. tamari, wheat free
3 cloves garlic, crushed OR 1 Tbsp. minced garlic
1 1/2 Tbsp. chicken-style seasoning (McKay's or Bill's Best Chicknish)
1 1/2 cup bread crumbs, gluten free**
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped

In a saucepan, soak textured vegetable protein (or soy curls) in water to rehydrate. Add oats. Cook over medium heat until mixture reaches a slow simmer. Remove from heat. Add remaining ingredients. 

Prepare a large casserole dish or baking sheet with non-stick spray. Using a cookie scoop, portion small rounds of mixture onto casserole dish or baking sheet. Mixture should be firm enough that the mixture stays in a ball rather than flattening out when placed on baking pan. 

Bake at 350 degrees for 45 - 60 minutes. Makes about 75 meatballs.

BBQ Sauce

1 1/2 cups fresh tomato sauce
2 Tbsp. tomato paste
1/4 cup molasses
1 Tbsp. honey
4 tsp. tamari, wheat free
1/8 tsp. garlic powder
1/8 tsp. onion powder
2 tsp. lemon juice
1/2 tsp. liquid smoke

Place all ingredients in saucepan and stir well. After combining, cook over medium heat until the mixture comes to a simmer.

Before serving, pour warmed BBQ sauce over the meatballs (hot out of the oven). 

Enjoy!

*Textured Vegetable Protein is sometimes called TVP. It can be a gluten or  soy product. The soy version is readily available and is available for gluten-free vegetarians. It's called either TVP or TSP.  The light colored (chicken style) TVP generally does not contain gluten, but the dark (beef style) always does. Soy Curls can be used instead. They are a dehydrated soybean and work very well in this recipe. 

**Bread Crumbs: I used a store-bought, whole grain, gluten-free bread from Costco called Silver Hills brand.

Holiday Green Salad with Raspberry Lemon Dressing

Holiday Green Salad with Raspberry Lemon Dressing

1 lb. red and green artisan lettuces, torn into 1" pieces
1 medium green apple, peeled and diced
1 avocado, diced into 1" cubes
1 Tbsp. dried cranberries
2/3 cup corn kernels, defrosted

Prepare ingredients and toss together in a serving bowl.

- - -

Raspberry Lemon Dressing

1 small package raspberries
1/2 cup olive oil
1/4 cup raspberry apple juice, concentrated OR raspberry white grape juice concentrate
1 to 2 packets stevia
1/2 cup lemon juice, fresh
3 Tbsp. black cherry fruit spread, fruit juice sweetened
1 Tbsp. Dijon mustard OR 1 Tbsp. mustard powder
1 tsp. onion powder
1 tsp. poppy seeds

Place all ingredients except poppy seeds in a blender. Whiz until well blended. Pour into serving pitcher and stir in poppy seeds.

Artichoke and Spinach Dip

Artichoke and Spinach Dip

1 - 8 oz. container Tofutti cream cheese (soy) OR dairy cream cheese
1 - 14 oz. jar artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed
1/4 cup Veganaise (or mayonnaise)
1/4 parmesan cheese (vegan version is made from chopped almonds and nutritional yeast)
1 garlic clove, minced
1/2 tsp. dried basil
1/4 tsp. garlic powder
Salt to taste

Mix all ingredients together until creamy. Serve on toast points or in a hollowed out bread bowl.

Chocolate Pumpkin Torte

A torte is a rich, multi-layered cake that contains a filling of whipped cream, jam, mousse, jams, or fruits. Sometimes they are iced or glazed. Other times they are served with whipped topping mounded on the top. 

Chocolate Pumpkin Torte

1 3/4 cup flour (may be a gluten-free flour blend of choice)
3/4 cup sugar
1/2 cup cocoa powder*
1 Tbsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. sea salt
1 1/3 cup coconut milk
1 Tbsp. lemon juice
1 - 15 oz. can pumpkin puree
3/4 cup brown sugar, packed
2 Tbsp. flax seed
1 Tbsp. cornstarch
1/4 cup olive oil
1/4 cup agave nectar
1 Tbsp. vanilla
Non-dairy whipped topping

Sift dry ingredients together in large bowl. In another bowl, mix together liquid ingredients. Add liquid ingredients to dry ingredients. Place batter into a prepared, oblong cake pan. Bake at 350 degrees for 25 - 30 minutes. Test for doneness. Remove from oven and cool. Then slice in 1/2 lengthwise. Place whipped topping between layers. Add a dollop of whipped topping to the top of each slice when serving. Garnish with mint leaves and fresh raspberries or other fruit.

*carob powder may be used instead of cocoa.

Thumbprint Cookies

Thumbprint Cookies

2 cups flour*
1 cup pecan meal
1 cup sugar
1 cup coconut, shredded
1/2 cup oil
2/3 cup water
1 tsp. baking powder
1 tsp. almond flour
strawberry jam, fruit sweetened

Mix all ingredients except strawberry jam together in a mixing bowl. Adjust water amount, adding more if the dough is too dry to form into small balls.

Form dough into small balls and place on prepared baking stone or cookie sheet. Use thumb to form a hole in the center of each cookie. Fill with strawberry jam.

Bake at 350 degrees for 10 - 12 minutes.

*your favorite gluten-free flour or flour blend will work great.

Coconut Cream Pie

Here's one of my favorite "easy" dessert recipes that.  It says to pour it into a pie crust or graham cracker crust, but if you don't have time --- it makes a great custard pudding as well.  Simple and delicious!

Coconut Cream Pie

3 1/2 cup vanilla flavored rice milk*

1/2 cup honey (or alternative liquid sweetener)

6 Tbsp. cornstarch

2 cups coconut, unsweetened**

2 Tbsp. coconut extract

Save 1/2 cup of the rice milk to use with the cornstarch for thickening.  Bring the remaining ingredients to a slow boil and then add the cornstarch/milk mixture.  Stir constantly until a rolling boil

is achieved.  Remove from heat.  Pour into a baked graham cracker crust or pie shell.  Cool completely, then serve and enjoy.

* soymilk will work fine; if using unflavored, add a 1/2 tsp. of vanilla flavoring

**sweetened coconut will work as well

***for gluten-free option, use gluten free pie crust

Carrottes au Cumin

Carottes au Cumin

Makes 8 servings.

1 Tbsp. olive or garlic oil

Salt to taste

1 tsp. cumin seed, ground*

3 lbs. carrots, peeled and chopped into coins

3 cloves garlic, chopped

In a large skillet, saute chopped carrots in oil for 15 minutes. Salt to taste. 

Add garlic and cumin. Add a little water and cover. 

Cook over low heat for 45 minutes. 

Stir frequently so carrots do not burn. Serve hot.

*grind cumin seed with mortar and pestle or in a small coffee grinder

French origin.

Doubly Delicious Nougat Bars

Doubly Delicious Nougat Bars

4 Tbsp. peanut butter
1/2 cup raisins
1/3 cup coconut
3 cups millet, cooked
4 Tbsp. maple syrup
1/2 cup sunflower seeds (or nuts)
1/2 cup brown rice syrup

Mix all ingredients together. Form into small balls. Chill until ready to serve. Roll nougats in cocoa powder, fine coconut, or powdered sugar if desired.

Elegant Chestnut Soup

Elegant Chestnut Soup
Makes 4 servings

3 cups water chestnuts, roasted and peeled
1/2 cup onion, finely chopped
2 1/4 cups water
1 tsp. tamari
1 dash nutmeg, optional
1 Tbsp. oil
1/4 cup celery, chopped
3/4 cup apple juice
1 vegetable bouillon cube, broth OR 1 tsp. chicken-style seasoning

To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut, make two cuts with a small, sharp knife from one end to the other, making an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20 - 25 minutes at 350 degrees F. until browned and the cuts peel back naturally from the heat. Test one chestnut to check is the "meat" is tender. When tender, remove from oven. Cool only slightly, then peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. 

Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat.

Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients.* Simmer everything on low to medium heat (do NOT boil) for about 15 - 20 minutes or until hot throughout and the flavors mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as garnish.

Keeps 4 - 6 days refrigerated.

Variations:  Double the vegetable broth and omit tamari if desired. Apple juice can be replaced with 1/2 cup applesauce and an additional 1/4 cup of water.

Festive Carrot Cake

Carrot Cake

1 cup brown rice flour
1/2 cup corn starch
1 tsp. xanthan gum
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup pecans, chopped
1/2 cup white rice flour
1/2 cup white sugar
1 cup brown sugar
2 1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. sea salt
3 cups carrots
1/2 cup raisins
1 cup oil
1/4 cup cranberries, dried OR craisins
3 egg substitutions*

Mix together using a Kitchen Aid or hand mixer. When well blended, pour into an oiled and floured pan and bake at 350 degrees for 40 - 50 minutes.

*Powdered egg replacer, flax gel slurry, or gar/fava slurry - OR - use eggs.

Vegan & Gluten Free

Delicious with a cup of 
Celestial Seasonings
Candy Cane Lane Tea

*This recipe gets rave reviews; people won't even know it is gluten-free or vegan. Nice and moist. Make into cupcakes and decorate with a holiday theme for a festive addition to your holiday!

Spiral Pasta with Chickpeas in Garlic Sauce

1 pound pasta, spiral
1/3 cup olive oil
1/2 cup onion, diced
1 Tbsp. garlic, minced
1/4 cup green pepper, diced
2 tomatoes, diced
2 cups chickpeas, cooked
1/4 tsp. salt
1/4 cup walnuts, chopped
1/2 cup Parmesan cheese, non-dairy

Bring a six-quart kettle of water to a boil. Add salt and dry, spiral pasta. Cook until it reaches the al dente stage, 12 - 15 minutes. If using gluten-free pasta, the time will be shorter.

Drain pasta (set aside 1/4 cup) and rinse with cold water. Set aside.

To prepare the sauce, heat the olive oil in a large skillet over medium heat. Add the garlic, walnuts, onion and green pepper. Cook for two minutes.

Add the garbanzo beans, salt and 1/4 cup of pasta water and simmer for another two minutes. 

Mix the pasta with the garlic sauce and add the diced tomatoes.

Bake in a 350 degree oven for about 15 minutes.

Sprinkle with homemade, non-dairy Parmesan cheese (recipe below). 

Makes ten servings.

Non-Dairy Parmesan Cheese

1/2 cup nutritional yeast flakes
1/2 cup ground sesame seeds
2 tsp. garlic powder
1 Tbsp. chicken-style seasoning (Bill's Best or McKay's)
1 Tbsp. lemon juice

Mix ingredients together and store in an air-tight container in the refrigerator. Use a small coffee grinder or seed mill to grind the sesame seeds.