white wine Penne and Vegetables

this was light , flavorful, and quick--basic recipe from 1000 vegetarian recipes book

Serves 3-4


2 cups dried penne
2 tbls olive oil (can use less)
2 cloves garlic minced
1 bell green pepper chopped
1 yellow bell pepper chopped
16 cherry tomatoes cut in half
1 tbsp chopped oregano (I used fresh--might want to add some dried also for more flavor)
1/2 cup dry white wine (I like to add a bit more at end)
2 tbsp quartered pitted black olives (I like more)
3 oz of arugula (I used spinach)
salt and pepper
(this might be good with some added northern beans)


Cook penne. Sautee garlic in oil for 30 sec. Add peppers and cook 3-4 minutes. Stir in cherry tomatoes, oregano, wine, and olives and cook 3-4 minutes. Add spinach and cook until wilted.

Place penne in serving bowls and top with sauce. Can garnish with oregano

Raspberry sherbert

Good with chocolate syrup!!


1 (12 ounce) bag of frozen raspberries (great also with blueberries or any sweet berry)
1 & 1/2 cup of milk (soy milk--whatever)
1 tsp vanilla

Combine in blender (If your blender is like mine you have to stop and mix it up by hand as you are doing this). Pour into an 8 by 8 dish and cover and freeze. It is supposed to be ready in 45 minutes ,but mine took more like 2 hours---I did stir it during the time it was in the freezer. You don't want it too frozen---you can always thaw it some ;-)

Cajun skillet bean/potato casserole

cajun-skillet-bean-casserole recipe

This was quite delicious and I got it from fatfree.com . I copied and pasted the recipe below. I love the garlic-y taste of the potaotes and the flavor filled combo of the blackeyed peas. The top photo was taken with the covers on because I was going to refrigerate it and cook it uncovered later in the day. QUITE GOOD!!


Date: Wed, 12 Nov 1997 07:19:26 -0500
From: Richard and Julia (richjulia@nations.net)

Everybody has got to try this recipe. It is my new favorite meal. It's
excellent for impressing SAD eaters.

Cajun Skillet Bean Casserole

1 chopped onion
3 cloves garlic, minced
1 celery stalk, chopped (optional-My husband doesn't like it. I do.)
2 green bell peppers
1/2 tsp thyme
1/4 tsp black pepper
1 pinch cayenne (optional-I don't like it. My husband does!)
1 pinch sea salt
1/2 tsp oregano
1 tsp basil
1 can whole, peeled tomatoes, chopped including juice
1 Tbls sugar
1 Tbls dijon mustard (Must use DIJON mustard)
1.5 to 2 cups cooked black-eyed peas
1 lg head garlic, horizontally split in half
4 med potatoes
soy milk (or skim milk or whatever)
salt to taste
pepper to taste

Preheat oven 350. I always drizzle garlic with a tiny bit of oil to
keep it from burning. I know this is a no-no for this list, but it
such a small amount it's like using cooking spray. Cover tightly with
foil and bake 30-40 min. Let cool until easy to handle (can be done a
day before). Squeeze out garlic. This is your flavor and butter
substitute.

Cover potatoes with water (peeled and chopped--however many potatoes
you'd like) and bring to a boil. Cook 20-30 mins until fork
tender. Drain, reserving water. Mash potatoes with soy milk and
garlic, adding enough potato water back in to bring it to desired
consistency. Add salt and pepper to taste.

Sautee onions and garlic until soft, then do the same with the celery
and bell peppers. Add the spices and cook until the onions are
golden. Add all other ingredients except the peas and simmer for 5
minutes, covered.

Add the peas and cook until the peas are heated.

Pour your bean mixture in the bottom of a bread loaf pan. Spoon mashed
potatoes on top. Bake at 400 deg for 15 minutes.

This is my favorite meal. You can make the beans and potatoes
separately if you like. I just happened to make these two together
one day. When the juices mingled I was in heaven, so I decided to
make a casserole out of it.

kwvegan vegan

Mashed Garlic Potatoes

Nice taste--yum

1 garlic head
5 potatoes (chopped)
soy milk (or milk you desire)
saved potato water
sea salt and pepper

Preheat oven to 350 F. Split garlic head in half horizontally. Spritz with olive oil. Wrap in foil and bake 30-40 minutes. (You can do this the day before if you want).

Cook chopped potatoes in boiling water with or with out skins depending on how you want your mashed potatoes. When done drain the potatoes setting the water aside to use as you mash them. Squeeze the garlic head (using all of the cloves)into the potatoes. Add salt and pepper and a bit of milk. Mix , adding some potato water until you get a nice consistancy. Marvelous taste if you like garlic like we do!

Vietnamese Noodle/ thai peanut sauce

nice flavor---we enjoyed this


12-16 oz uncooked linguine style rice noodles (I used gluten free)

3-4 cups packaged tricolor slaw mix
1 can of bean sprouts (or use fresh ones --my store does not carry fresh)
1 clove of garlic minced---or more
1 tab fresh minced ginger (I keep mine in freezer--always have some)

1 tab sugar
2 tab water
1 tab fresh lime juice
1/3 cup peanut butter
2 tab soy sauce (or more depending on how you like it)
1/4 tsp pepper flakes
a bit of white wine vinegar

1/2 cup chopped unsalted dry roast peanuts (optional)


Cook the linguine noodles according to directions. While linguine is cooking saute the slaw and sprouts and garlic. Mix the rest of the ingredients (except the roast peanuts)and add them to the veggies. Taste--add more of anything you desire. To serve---laddle out noodles into bowls and toss each individual serving with the amount of veggie mix desired. Add peanuts if desired.

White Bean Provencial soup

This was so tasty. I used the Bean Cuisine white bean provencial soup mix as my base--I partially followed their directions....they called for chicken with it and chicken broth which would have been good, but I wanted a vegetable meatless dish.

2 cups onions , chopped
2 cups celery, chopped
3 tsp garlic, minced (6 cloves)
4 cups water
2 13.5 oz cans of chicken broth (I used some chickpea broth I had in the freezer)
1/2 cup white wine
1 14.5 oz can tomatoes, diced
(you can put chicken--boneless in---I omitted)
1 tsp of Worcestershire sauce
salt to taste
2 cups of the slaw cabbage

saute the onions and celery and garlic--I use my iron skillet with a bit of Pam.
Place these veggies in a soup pot. Add water, broth, wine, beans, tomatoes, and spice packet that comes with the beans. Simmer for 2 hours. Add the Worcestershire sauce and cabbage and salt and cook another hour or until beans are nice and tender.

Northern bean/ tuna salad

This was delicious--a nice light supper or lunch dish. If you are Vegan you can subtract the tuna. The seasonings make it very flavorful. Makes about 3 servings

1 can of Northern Beans drained
fresh thyme and dried thyme
dried sage
freshly ground black pepper

1 can of white tuna (large)
1/2 of a red bell pepper
some cucumber
some small tomatoes
your favorite lettuce
a bit of purple onion

balsamic vinegar or a balsamic dressing of choice

Mix the Northern Beans (drained) with the first 3 seasonings--to taste (I used both fresh and dried thyme with dried sage and pepper). Mix and refrigerate a while to blend flavors.

Assemble the salad placing the lettuce in a bowl and topping with the rest---this is very flavorful.

Ps. For the dessert you can serve the raspberry sauce berry watermelon salad a few posts below

Oriental chickpeas and rice

1 can of chickpeas
1/2 of a large purple onion
1-2 tab minced garlic
assorted little red, yellow, orange peppers (bell type--miniture)
1/2 of a large yellow bell pepper
few tablespoons of sundried tomatoes packed in oil
soy sauce
balsamic vinegar
fresh spinach
salt
pepper
cayenne
rice

Cook rice. While rice is cooking saute the onion , garlic, and peppers. Add sundried tomatoes. Sprinkle on soy sauce and balsamic vinegar to taste. (I cooked my spinach separately and then added it). Add chickpeas, cayenne pepper and salt and pepper to taste. Simmer until flavors blend nicely. Serve over rice.

Raspberry Sauce for berry dessert or hot cereal or pancakes etc

I like this sauce. I had it last night served over blueberries, strawberries and watermelon and then this morning served over a creamed rice cereal---ohhhhh so goooooooood. The barefoot contessa has a more extravagant sauce using raspberries, liquor, and seedless jam. ...for my purposes I just used frozen raspberries from walmart ;-)

1 bag of frozen raspberries (not sure how big --around 12 ounces)
bit of water
bit of cornstarch
1/4 cup or so of sugar

place frozen raspberries in pot on stove. Add a bit of water to make a sauce with...add sugar to taste. Heat till nice and bubbly. In a separte dish add 2 tsp or 1 tablespoon or so or cornstarch to a bit of water. Add this to the pot and stir to thicken. If it is not as thick as you like--add more . Chill to serve over fruit. Keep warm to serve over hot cereal or pancakes or french toast...or whatever

Foil wrapped Chicken and veggies on the grill

I forgot to take a picture of this , but it is a delicious , easy way to have chicken (we do eat meat once a week on average).

For three people:

3 Large chicken breasts (with skin and bones)
6 large red potatoes
1 large onion
fresh green beans
1 green bell pepper
3 large sage leaves
several fresh thyme sprigs
salt and pepper
Heavy foil

Start your Grill. We used a grill that has a nice deep cover and used charcoal briquettes.

Brown the chicken at a moderately high temp in skillet. Sprinkle with pepper and sea salt.

Take foil and make 2 large pieces for each serving in the shape of a cross . Spray it with pam. Do three of these for the three servings

Place the potatoes cut in 1/2 or 1/4 depending on their sizes on the foil. Place some onion, bell pepper, string beans on the foil and sprinkle with sea salt and fresh ground pepper. Place a sage leaf and some thyme sprigs in each bundle. Place Chicken on top and wrap tightly.

Grill for 50 minutes with the grill cover closed. If your chicken is not large you can reduce the time.

Serve---wonderful PS--next time I may try some corn on the cob thrown in.

Springtime Pasta Salad

I found this veggie filled pasta from a cooking site which I think was called, "I love Pasta" it is good. It serves 6. I used gluten free Fettucini Brown Rice pasta by Tinkyada (the only gluten free brand that I have found to be any good)

12 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked
1 tbsp. vegetable oil
8 oz. broccoli florets
8 oz. asparagus, cut in 1-inch pieces
4 scallions or spring onions, cut in 1-inch slices
2 cloves garlic, finely chopped
1 10-oz. package frozen peas, thawed and drained
1 green or red bell pepper, coarsly chopped
8 oz. mushrooms, sliced
1/4 cup minced fresh parsley

Dressing:
3 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/8 tsp. cayenne pepper
Freshly ground black pepper to taste
2 tbsp. vegetable oil

Prepare pasta according to package directions; drain. (rinse well in cold water)
In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta.

In a small bowl, whisk together first seven dressing ingredients. Slowly whisk in the oil until dressing is well blended.
Pour dressing over pasta mixture and toss gently until well mixed. If you toss it early you may need some extra dressing when serving it (Italian dressing is good too)

Hoppin' John Salad (southern living)

Good served on top of fresh lettuce leaves (romaine) and with taco chips

I enjoyed this , but I did add some cukes to the recipe and some white wine vinegar--I think I might like the dressing I used on the brussel sprout salad so I am going to add this to the bottom of this recipe to experiment with next time.

Makes 8 servings (for us more like 4-5) Prep ten minutes; cook--30 minutes; chill -2 hours

1/2 cup uncooked long -grain rice (I juste used brown rice and added whatever I wanted)

2 cups fresh or frozen black-eyed peas

2 tsp. salt, divided (I just did to taste)

1/4 cup fresh lemon juice

2 Tbsp. olive oil (I used less)

1 jalapeno pepper, seeded and minced (I used a banana pepper and a jalapeno salsa)

1 garlic clove pressed (I used a rounded tsp)

1/4 tsp pepper (I used freshly ground to taste)

1/2 cup chopped celery

1/2 cup loosely paked fresh parsley leaves, chopped

1/4 cup loosely packed fresh mint leaves , chopped (I only had dried--just sprinkled some in)

(fresh thyme is good in this too)

I added 1/2 of a large cucumber , chopped

I sprinkled some white wine vinegar to taste (see below for optional addition)

1. Prepare rice. Meanwhile, cook peas and 1 tsp salt in water to cover in a large saucepan over medium high heat, stirring often, 30 minutes or until tender; drain.

2. Whisk together lemon juice, next 4 ingredients, and remaining 1 tsp salt in a large bowl. Stir in peas, rie, celery, parsley , and mint until blended. Cover and chill 2 hours. Season with salt to taste.

Optional dressing addition:

1/4 cup white wine vinegar
1 tsp honey Dijon mustard
1 tsp Worcester sauce (I used a gluten free)
1/2 tsp salt (I didn't use this much--might have used a pinch or nothing)
1/2 tsp basil (I just used some fresh basil--about 2-3 leaves)
1/4 tsp crushed dried thyme (I used fresh--several sprigs)
1/4 tsp freshly ground pepper.

Flourless Chocolate Cake--decadent (no wheat)

This is rich! We had a version of this in Saluda at the Purple Onion. So I had to make it even though it is NOT fat free!! We have not been having eggs or butter.....but once in a while an exception can be made?? Well ...anyways since this is gluten free I wanted to try it.....it is for rare occasions....however the brownie recipe I have on this blog is close in taste and it has no eggs, no butter and no flour!! (the brownie recipe can be found at:
http://nannykimsrecipes.blogspot.com/2008/12/gf-brownies-dairy-free.html


Preheat oven to 375


4 squares of unsweetened Baker's chocolate (it has no milk) (can use semisweet-see note below
1 cup of raw sugar (regular sugar is easier--but I had raw) (use 3/4 cup if using the semisweet chocolate)
1 stick of butter
1/2 cup of cocoa powder
3 eggs
1 tablespoon or so of Hershey's chocolate syrup (omit if using the semisweet)

Microwave the chocolate at 40 percent power until softened. Add butter and continue to microwave until soft. Mix together. Add the sugar mixing well and microwave one more minute. Stir again. Add the cocoa powder--mix well. Add the Hershey's syrup to get it to the right sweetness. Add the eggs, mixing well.

Prepare an eight inch round cake pan with pam. Add parchment paper or wax paper to the bottom and spray with pam. Place the batter in the pan and cook for about 20 minutes or just until the top forms a crust. (DON'T OVER COOK) Remove and cool 5 minutes and then invert on a plate. You can serve this warm or cold . ..with or without more syrup or cocoa powder or powdered sugar or whatever...

Ps. You can use semisweet baker's chocolate and reduce the sugar to 3/4 cup (but some semisweet has milk in it) if you use semisweet you can delete the Hershey syrup

Simple oil free hummus (Eowyn's)

2 cans chickpeas,(drained--set liquid aside)
2 tab lemon juice,
3 shakes texas pete (or some picante tablespoon or so)
4, 5 sprigs of cilantro 
2 cloves garlic
salt to taste and pepper 

Optional: slice of red bell pepper 

Optional- if you want added fat add a tablespoon of tahini  and some salt. Also a little white vinegar adds a nick kick.

Mix all in food processor. If you need more liquid add a little of the bean liquid)

PS works with just  1 can as I have accidentally been doing 🤣 options are some cumin too

Chickpea Marsula-- A Mcdougall recipe

I love this ,but I will cut back on the Cayenne pepper next time (the amount of cayenne called for was super HOT). This is nice on rice. McDougall calls it Chana Marsala (June 09 newsletter) prep-20 min Cook --40min. Serves around 6

1 onion chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tab vegetable broth (I used water)
1 tabground coriander
2 tsp ground cumin
1 tsp turmeric
1/4 tsp cayenne pepper (Me cut back or better yet omit and use some mango chutney)
1 14.5 oz can diced Tomatoes
1 14.5 oz can garbanzo beans drained and rinsed
1 4oz can chopped green chilies (Me--use more like 2 ounces)
1 cup water
4 cups coarsed, chopped spinach
2-3 tab chopped fresh cilantro

Place onion, garlic, ginger in non-stick pot with broth (or water) --I used my iron skillet. Cook until onion slightly soft. Stir in spices. Cook 1 min, stirring. Add tomatoes, beans, chilies, water. Cook 20 minutes. Add Spinach cooking ten more minutes. Sprinkle with cilantra.

Summer corn chowder-Mcdougall June 09 newsletter

AGAIN I forgot to take a photo until it was almost gone! THis is wonderful.

This is from Mary McDougall's newsletter (June 09)-She gave this different version -It is wonderful I used frozen yellow and white corn. I also used a can of white corn for the blender part.

Summer Corn Soup
This is a variation on the Corn Chowder from the July 2002 newsletter. This one uses a few more vegetables and is not quite as spicy.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 6

4 cups fresh corn kernels (see hint below)
2 cups rice, soy or almond milk (I used almond--really tasty in this)
2 cups vegetable broth (see note below in red)
1 onion, chopped
1 green, yellow or orange bell pepper, chopped (I used yellow)
1 small zucchini, chopped (I used a large one)
2 tomatoes, seeded and chopped (I only had patio tomatoes)
Several twists freshly ground white pepper
¼ cup slivered fresh basil leaves
Dash sea salt, optional
I added a few sprigs of parsley

Place 2 cups of the corn in a blender jar with the non-dairy milk of your choice and process until smooth. Set aside.

Place about ¼ cup of the broth in a large soup pot. Add the onion, bell pepper, and zucchini. Cook, stirring frequently until vegetable are fairly tender, about 5 minutes. Add the remaining broth, the remaining 2 cups of corn kernels and the tomatoes. Bring to a boil, reduce heat and simmer for 5 minutes. Add the blended corn/milk to the pot along with the pepper. Heat through, but do not boil. Stir in the fresh basil and sea salt. Serve at once.

Hint: Frozen, thawed corn kernels may be substituted for the fresh corn, if desired, although the fresh corn gives the soup a more vibrant flavor.

Note-- for home made vegetable broth without gluten or msg go here: http://nannykimsrecipes.blogspot.com/2008/09/vegetable-broth.html

spinach garbonzo bean soup

I got this idea from http://kalynskitchen.blogspot.com/2008/02/chickpea-garbanzo-bean-soup-recipe-with.html I changed it a bit.

Easy/ nice flavor makes 4 servings


2 cups of garbanzo beans (cooked)
3 cups of the liquid you cooked the garbanzo beans in (I save liquid it is better than Chicken broth and vegan--) or you can use chicken broth or vegetable broth.
1/2 chopped onion
4-5 cloves minced garlic
1 15 ounce can diced tomatoes with juice
4 cups baby spinach (cut as small as you like)
1/2 tsp Worcester sauce (they make a vegan one too)
pepper
salt (optional)
3 large basil leaves

Saute onions 5 minutes in a bit of water. Add garlic and cook another 2-3 minutes. Combine beans, broth, tomatoes with juice, and onion and garlic. Cook 30 minutes. Add cut spinach, pepper and salt. Cook about 15 minutes. Add basil and cook 2 minutes more

Vegetable Tacos from Southern Living (16 cups veggies)

This was fantastic---so many veggies and the seasonings flavor it so nicely--great for soft tortillas or over rice!

Makes 16 tacos. Prep 20 minutes Cook : 20 minutes

1/2 poun fresh green beans, trimmed and cut into 1 inch pieces
2 medium zucchini, diced
2 medium tomatoes, chopped (I used cherry tomatoes cut up)
1 large red bell pepper , chopped
1 jalapeno pepper, chopped (my addition)
1/2 of a small eggplant (I used more), diced
1 small white onion, chopped
1 Tbs lime juice (I used the juice from one small lime)
1 and 1/4 tsp salt (I used way less--sea salt)
3/4 tsp garlic powder
3/4 tsp ground cumin
3/4 tsp fresh ground black pepper
1 tbs vegetable oil (I omitted)

1. Bring all ingredients except for soft taco tortillas) to boil with 1 cup water. over medium high heat in Dutch oven. Reduce to medium low and cook about 20 minutes until tender. Serve vegetables with slotted spoon with warm tortillas and desired toppings.

Brussels Sprout Salad

I believe I found this in an old magazine from the 80's. It is a nice way to have a different salad! It called for 1/2 cup of oil (I just omitted it since we are trying to go more oil free) I used the baby brussels that come in a microwave bag--I cooked them for less time then called for--you want them lightly cooked.

1/4 cup white wine vinegar
1 tsp honey Dijon mustard
1 tsp Worcester sauce (I used a gluten free)
1/2 tsp salt (I didn't use this much--might have used a pinch or nothing)
1/2 tsp basil (I just used some fresh basil--about 2-3 leaves)
1/4 tsp crushed dried thyme (I used fresh--several sprigs)
1/4 tsp freshly ground pepper.
1 and 1/4 cup small Brussels sprouts lightly cooked (I used the baby ones)
1 jar of pimentos (I just used 2 ounces).
1/3 cup green onions (I happened to omit , but it would be good)
Oil if desired--see note above

Mix and chill.

Polenta Pizza (and it is gluten Free)

This may look strange , but it was so wonderful--kudos of flavor!! Serves 4-6 I found this in Dr. Esselstyn's book called Prevent and Reverse Heart Disease. It was wonderful and the fresh pineapple really adds to the flavor so don't omit this!! This takes a long time of preparation , so I think I may try to find a faster way to prepare it.SEE THE NOTE END If you have another person helping it may aid in the time. It took me almost an hour to prepare and then 25 minutes to cook the finished product---but it was well worth it.

Polenta:

3 & 1/3 cups water
1 cup cornmeal (use Hodgson Mills brand )
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil

*Topping:(see note at end of recipe)

1 red bell pepper
1 large onion, sliced and slices halved
2 portobello mushrooms , sliced (I used 2 packages 6 ounces each of sliced ones)
1 & 1/2 cups broccoli florets, chopped in 1 inch pieces
1 16 ounce package frozen chopped spinach , thawed
4 garlic cloves, chopped
2 cups no-oil pasta sauce (ours had a bit of oil--I would have to make own to be free
1 cup chunked fresh pineapple

1. preheat oven 400

2. Place water in pot and bring to boil. Slowly add the cornmeal--mixing all of the time you are adding so lumps don't form. Then cook on low stiring occasionally for about 15 minutes until nice and thick. Stir in the garlic powder, oregano, and basil. Spread on a pizza stone or nonstick baking sheet--making as thick or thin as you like--spreading with spatula and trying to create an edge. Easier to handle as it cools. Can use fingers.

3. Bake it 15 minutes.

4. Meanwhile cut up onions, and portobello mushrooms. Place on baking sheet with the whole red bell pepper. You broil these (after you have removed the polenta from oven.
Stir them occasionally. The mushrooms will cook faster--so remove them unto a dish. Then when the onions are done remove them. Then when the pepper is done remove it.The pepper should be slightly black.

5. Hold the pepper under cold running water --this will enable the papery skin to fall off. Remove the seeds and slice.

6. Steam broccoli lightly and drain.

7. Thaw spinach in microwave or under running water--drain completely and squeeze out the moisture.

8. Stir fry the garlic (with just a bit of water)for a minute and then mix it with the spinach. Let all water evaporate.

9. Chop pineapple

10. Spread the spinach over polenta. Next place the sauce, the porobello strips, the onions, broccoli florets, pineapple and finally, roasted red pepper strips.

10. Bake for about 25 minutes. (or longer until the crust is as crisp as you desire)

* a faster version---you can saute the veggies of your choice in an iron skillet. I like green bell pepper, onions and broccoli. I lace these on the pizza crust that has already cooked the 15 or 20 minutes. Then I add a bit of sauce (can use marinara sauce). Then I bake it 25 minutes or much longer if I make the crust thick. Also I now use parchment paper under the crust while cooking the pizza.

Since my hubby is not a fan of mushrooms on pizza I can omit them. Also good combo is spinach, 3 large tomatoes sliced, cup pineapple cubes, 1/2 cup roasted red peppers, nutritional yeast 1/3 cup

Dip for vegetables

We love this for dipping veggies

Sloppy Lentil Joes

This had a nice flavor (very tasty!) and it does taste quite a bit like a sloppy joe. It is from DR. Esselstyn's book. It said it makes 8-10 servings, but for us it is more like 6. We had it served on rice--it would be great with cooked spinach in it or with it also!! It can be served on buns, or rice, or eaten plain etc

3 & 1/2 cups water

1 large onion, chopped (1 cup)

1 bell pepper--any color--seeded and chopped (I used green and red)

1 tablespoon chili powder

1 & 1/2 cups dried lentils, red or brown (I can't find red ones)

1 15 ounce can crushed tomatoes (I used half of a 26 oz can)

1 tab low-sodium tamari or Bragg Liquid Aminos (I omitted--)

2 tab mustard, Dijon or your choice (I used a honey dijon)

1 tab brown sugar

1 tablespoon of rice vinegar (I forgot and it was still great)

1 tsp vegetarian Worcestershire sauce (I used regular and mine was gluten free)

1 bunch cilantro, chopped

fresh ground black pepper, to taste

1. Place 1/3 cup water in large pot. Add onions and bell pepper and cook about 5 minutes, until onions soften slightly, stirring occasionally.

2. Add chili powder and mix well.

3. Add remaining water, the lentils, tomatoes, and the rest of the ingredients. Mix well, bring to a boil, lower heat, cover, and cook over low heat for 55 minutes, stirring occasionally.

Whole Wheat Bread

This is my same basic recipe but I used flour that my family liked better. 3 cups of Hodgson Mill's whole wheat, and 3 cups of King Author's White Whole Wheat. Using this recipe:

http://nannykimsrecipes.blogspot.com/2008/08/whole-wheat-bread.html

Baby Lima Bean Salad--no oil

Got this from Dr. Dean Ornish's book --I doubled the recipe and you serve it on lettuce--It is a nice change for a refreshing lunch. The picture above had most of the lettuce eaten!

Note--soak beans the night before. In the morning when you get up cook the beans for 1 hour (following the directions below for the seasoning) or until tender. (the recipe said 40 min--mine took longer--keep checking). Refrigerate beans. When cool add the rest. See directions below.

NOTE--MAKE MORE THAN THIS-AT LEAST DOUBLE THE RECIPE FOR MY FAMILY--IT SAYS IT MAKES 3 SERVINGS--but I like more. The picture on the top is doubled (a whole bag of baby lima beans --2 cups dry)

1 cup dry BABY lima beans (use baby ones , but see above note) (I usually double this and whole recipe.
4 cups water
4 bay leaves
1 tsp dried thyme (I also used fresh along with this)
1 tsp dried sage (I also used fresh along with this)
1/2 cup finely diced fresh tomatoes (used cherry tomatoes)
1/2 cup finely diced celery
1 tsp freshly chopped parsley
1 tab red wine vinegar (sometimes I like a bit more--do it to taste)
1/2 tsp freshly minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper

Sort the baby lima beans, rinse, and then soak overnight in the water. Cook the beans for 40 -65 minutes in the water with the bay leaves, thyme and sage. Cook until tender but not falling apart. Remove the bay leaves and drain.

Toss the beans with the tomatoes, celery, parsley, vinegar, celery, garlic, slat and pepper. Can serve on lettuce.

Red Pepper hummus--oil free and also bean spread

We tried this and love it--it is from Dr. Esselstyn's book. It is good with pita, crackers, veggies and on pasta. Very easy to make and no tahini or oil! See another similar recipe here: http://nannykimsrecipes.blogspot.com/2010/03/veggies-and-hummus-good-snacking.html

2 19 ounce cans of chickpeas, drained and rinsed (I only had 15 oz cans so I should have put a bit less of the water from the red pepper jar--but it is great this way on pasta)

1 12 ounce jar roasted peppers, including liquid (make sure to delete any seeds first!!)

1 tsp ready to use chopped garlic or 2 garlic cloves, chopped

1-3 tsp lemon juice (I use 3)

1 tsp ground cumin

(salt, if desired--the recipe didn't call for it)

Combine all in food processor and process until smooth. Adjust for thickness desired.

FOR A BEAN SPREAD I LIKE THE FOLLOWING:

1 can (14 1/2 ounces) of chick peas

2. picante sauce as much as desired

3. a tablespoon or so of Frito bean dip (has no fat)

4. enough water to get the consistency you desire

Blend together in food processor

Potato and Spinach Masala

I love this dish--you serve it over rice. It has a nice combo of flavors since it uses indian spices , lime, coconut milk. I found this here at ruth' vegetable soup blog: http://ruthsvegetablesoup.blogspot.com/2009/04/potato-and-spinach-masala.html

Ingredients:
2 1/2 lbs Yukon Gold or Klondike yellow-fleshed potatoes, cut into cubes
1 onion, chopped
3 cloves garlic, minced
1 T minced fresh ginger
1 jalapeno chile, chopped (I think I will omit this for less heat)
1 t ground coriander
1/2 t ground cumin
1/2 t turmeric
1 13.5-oz can lite coconut milk
4 oz fresh spinach, chopped (I used more)
1 1/2 t garam masala
2 T lime juice
1/2 cup chopped cilantro
(I added salt and pepper--I may even like it a bit heavier on the other spices too!)
Optional: great with yellow raisins added as a side to add when serving the dish

Procedure:
Steam the potatoes in steamer basket for about 10 minutes, until just tender.
Meanwhile, saute the onion in 1/4 cup water in a large nonstick skillet. Add the garlic, ginger, and jalapeno, and continue sauteeing until golden and fragrant, adding more water if needed. Stir in the coriander, cumin, and turmeric. Stir in the potatoes. Add coconut milk and 1/4 cup of water. Bring to a simmer, and cook 5 minutes. Stir in the spinach and garam masala, and cook 2 minutes until spinach is wilted. Stir in lime juice and cilantro just before serving. Serve over brown rice. (add salt and freshly ground pepper)

Red Quinoa Black Bean Salad

I found this recipe in the red quinoa box. This has some good flavor and it is good warm and cool. It would be good served with fat free baked fries or with some taco shells or just alone or on top of greens etc HOWEVER, MY HUBBY DOES NOT REALLY LIKE THE CONSISTENCY OF QUINOA...SO I USUALLY ONLY USE IT IN SOUPS AND STEWS!

1 cup red quinoa (you can use the regular kind if you don't have the red)
2 cups water
4 tsp fresh lime juice, or more to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tab finely chopped fresh cilantro
1 tab finely minced scallions (I used green onions)
1 & 1/2 cups cooked black beans (one 15 oz. can)
2 cups diced tomatoes (one 24 oz can, drained and diced)
1 cup diced red bell pepper (this can be omitted--it is still very tasty)
2 tsp minced fresh (or canned green chilies)
salt and pepper to taste

Add red quinoa to 2 cups of water. Cover and simmer about 10-15 minutes, unti all the water is absorbed. Set aside to cool.

Combine lime juice, cumin, coriander, cilantro, scallions, beans, tomatoes, bell peppers, and chiles. Add ccooled quinoa, salt and pepper to taste. Serves 2-3. (probably around 6 or 7 cups it filled my 1.75 quart container which is 1.65 liters)

Gluten Free Chocolate Mousse and Chocolate Syrup-also dairy free

My family loves chocolate so I was trying to find a dairy free, lower in fat, gluten free dessert--found this somewhere online--I didn't record where! This is quick! HowEVER you have to really mix it for quite a while if you use the firmer tofu. Also I tried this again and mixed all of the chocolate syrup into the batch to give it more chocolate taste--and I added more sweetener and vanilla--I like a richer chocolate taste. The above picture is the mousse--the one in front has some maple syrup drizzled on it. I am going to try some with chocolate syrup--below on it.

1 package of light SILKEN SOFT tofu (I used the firm WHICH MAKES IT SLIGHTLY GRAINY UNLESS YOU PROCESS LONGER)

1/3 cup maple syrup (this is what I used, can also use honey or sugar)needs more

2 tab. of cocoa powder (a bit more)

1 tsp vanilla (needs a bit more)

salt to taste

optional (instant coffee mixed in is very good with this --1 or 2 Tab--to taste!)

Puree in food processor. Add some (or all) of the chocolate syrup below. Refrigerate 2 hours--serves 3-4. It tasted great just after I blended it so I am not sure why it says to wait 2 hours. Perhaps cause I used the firm?

THE CHOCOLATE SYRUP:

3 tab sugar

2 tab cocoa powder

1/2 cup water

2 tsp cornstarch

1 tsp vanilla

salt to taste

Combine and heat over water until thickened. Let cool.

This is good served over strawberries or bananas.

vegetable lasagna gluten free

This was very tasty. The filling was great. I used the tinkyada brand of brown rice lasagna. My family loves this--and it is pretty quick to assemble especially since you don't have to cook the noodles before hand. I also like it without the zucchini and without the bell peppers.

Yield 8 servings

1 pkg Tinkyada Rice Lasagna Pasta, uncooked
1 jar 32 ounces of spaghetti sauce or more (I made my own --see post below-or now I actually use two regular jars of Marinara (24ounces each for a total of  48 ounces).
http://nannykimsrecipes.blogspot.com/2009/05/spaghetti-sauce-using-canned-italian.html
1 pkgs firm tofu, crumbled
1 c shredded carrot
1 c shredded zucchini (optional)
2 c chopped frozen spinach, thawed and drained
1/4 c dried basil (I sometimes use a bit of fresh also)
Optional-1/2 ea yellow and red pepper, cut into bite-sized pieces
add salt and pepper if desired

Roasted red bell pepper optional addition to the filling— I like the added sweetness but I also like without.

Optional: an extra sauce for pouring over each serving when served if  not using 2 jars.

Nutritional yeast is a great addition also

In a food processor, mix the tofu, carrot, zucchini, spinach, and basil and roasted red bell pepper if using. And nutritional yeast if using until well blended. Spread sauce on the bottom of a 13x9 pan. Place a layer of lasagna noodles (uncooked)over sauce, then spread a layer of the tofu filling mixture over the noodles, layer of sauce, then noodles, filling, noodles, and ending with sauce. Sprinkle chopped peppers over top and bake tightly covered @ 375 degrees for 40-60 minutes or until noodles are soft (usually takes mine a solid hour.

Spaghetti Sauce using canned Italian Plum tomatoes

This was a nice flavor and consistancy

1 28 ounce Can of Italian Plum Tomatoes cut up
1 6 ounce can of tomato paste
1 8 ounce can of tomato sauce
1-2 tab of minced garlic (from jar)
1 large fresh Basil leave finely chopped
several sprigs of fresh parsley chopped
some fresh oregano leaves
1/2 to 1 tsp oregano (dried)--or to taste
a sprinkling of dried red pepper flakes
sea salt (to taste--
1/4-1/2 cup of water
sugar (optional)

Simmer all for about 20 minutes You can add a tsp or so of sugar if it is too tart. NOTE: This recipe is also good using a large 28 ounce can of fire roasted tomaotes (crushed) instead of the Italian plum ones.

Strawberry Rhubarb delight

If you like sweet and tart you will like this combo. This dish I found online,

but I failed to note where! It came out a bit too watery so I had to thicken it with some cornstarch.

1 pound of rhubarb cut in 1/2 inch pieces (about 3 stalks)--

1/2 cup maple syrup

zest and juice of 1 orange (perhaps less juice)

squeeze one lemon

1/8 tsp ground cloves

1 quart or more (I used 2) of sliced strawberries

1. Bake all except the strawberries at 400 degrees Covered--for 25 minutes or until done.

2. Remove from oven, layer strawberries on top. Cover with foil and let set until ready to serve.

3. Thicken with cornstarch if needed.

Meatless crock pot chili

http://www.cookforgood.com/red_bean_chili_recipe.html

This was from the above website--a great website full of info. This website explains how to cook beans (and the importance of draining the water from presoaked kidney beans). It also tells how to have money saving meals. Below is a direct quote except the red:

"
Recipe: Red Bean Chili
Colorful and spicy, red bean chili is nearly a whole meal by itself. It's full of beans, of course, but also tomatoes, onions, peppers, and garlic. Use chipotle pepper if you can for a smoky, rich taste.

Active time: 45 minutes. Total time: 3 to 8 hours, plus optional 6 to 10 hours soaking time. Makes 12 servings, 1 cup each.

1 pound dried kidney beans (6 cups cooked)
6 cups cold water
2 teaspoons salt

1 tablespoon corn or canola oil (I omitted)
2 large onions, chopped (2 cups or 1 pound)
2 large green peppers, chopped (2 cups or 1 pound)
8 cloves garlic, diced (scant 1/4 cup or 1 ounce)
1 tablespoon dried chipotle or cayenne powder, or to taste (Nannykim only used 1 tsp cayenne-HOT)
2 tablespoons plus 2 teaspoons ground cumin
2 cans (28 ounces each) diced tomatoes with juice


Method
Clean the beans. If you want to, soak beans for 6 to 10 hours. (See the Basic Bean recipe for details on cleaning and soaking beans.) (if you click on the above link you will see a link for these directions)
In a crockpot or a big pot on the stove, cook beans and salt in 6 cups of water. Your times will vary based on the age of the beans and whether you soaked them first, but this should give you an idea about the relative speed of each way. I usually soak the beans and use the 3-hour way.
7-hour way — Put beans and salt in cold water in the crockpot. Turn the crockpot on low and cover.
3-hour way — Heat cold water in a tea kettle or pot. Put beans, salt, and hot water in the crockpot. Turn the crockpot on high and cover.
2-hour way — Put beans in cold water in a pot on the stove. Cover pot, bring to a boil, then turn down heat to low.
About 30 minutes before the beans should be done, chop the onions, green peppers, and garlic. In a medium pan, heat oil over medium heat. Add the onions and green peppers as you chop them, stirring occasionally. When the onions are translucent, add the garlic and stir once or twice. Add the spices and stir until the vegetables are coated with spices.
Bite a few beans to make sure they are tender. When the beans are tender, drain them. Add the onion mixture and the tomatoes, stirring to combine. Simmer for 30 minutes to combine flavors. Taste and adjust spices as needed.
Serve with over rice or with corn bread or toast. Optionally, garnish with a spoonful of plain yogurt or chopped green onions.

Gluten Free vegetable Pizza dairy free

This is a gluten free version--if you want a regular crust use regular flour and 2 tsp less of the yeast. You would also need to knead the dough until smooth. The Flour:

1 & 1/4 cup soy flour

1 cup cornstarch

1 cup tapioca starch/flour

1 cup white or brown rice flour


Mix the above (I usually sift it together)--then use the amount called for in the recipe--the recipe does not use all of this.

Make your sauce (below) before mixing the dough--this gives the sauce time to get full of flavor. I often make it earlier in the day.

SAUCE:

1 ---15 ounce can of tomato sauce
1/2 tsp Worcestershire sauce (use a GF brand)
1-2 drops of hot sauce
1/4 to 1/2 tsp salt
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
black pepper



The Crust:

1 tab sugar
1 tab of olive oil
1 and 1/4 cup water
1/2 tsp salt
4-1/4 tsp yeast
3 to 3 & 1/2 cup of the above flour
3/4 tsp Xanthan gum (omit if using regular flour)
1- tab Italian seasoning (I used Mrs. Dash salt free.) optional

Put sugar, oil, and water in a microwave bowl. Microwave for about 1 minute or until water is lukewarm (around 115-120 degrees F.) Add yeast. Let sit a minute till it gets frothy. Add 1-1/2 cup of the flour mixing until smooth. Add salt (and Italian seasoning if using)and then enough of the rest of the flour (around 1 & 1/2 cup or so until the dough is just barely firm enough to handle. Stir until smooth. Put in 15 inch non-stick cookie sheet pan ( sprayed lightly with pam). You may have to add a bit more flour on hands and dough surface to get it to spread.

Let rise 25-35 minutes--so that it gets a bit puffy. (I like to cook the dough at this stage in the pan for about 3 minutes before spreading with the sauce and toppings then continue cooking after spreading with sauce and toppings )Spread with the sauce and toppings you desire. Cook in preheated oven 425 degrees for about 15 minutes or a bit more until slightly browned (you want the middle area on the bottom to get brown as well--so test it)

Topping: I used red bell pepper, green bell pepper, onion, cooked mushrooms, and black olives (cooked spinach would probably be good)

Creamy button mushroom/ roasted red pepper pasta sauce

This makes about4-5 servings. I always forget to take pictures so again sorry for the quality. My family raved about this dish!

The dish before adding the milk.

The above picture was only 1/3 of a cup of what was left because I forgot to take a picture of the cream sauce alone!! Why don't I remember these things!!

1 & 1/2 cups of plain soy milk (or milk of your choosing)

1 tab of cornstarch

8 ounces (1/2 pound) of button mushrooms sliced in half or left partly whole

1 jar of roasted red peppers

2 -3 tab of ( jar )dried red TOMATOES packed in oil

1/4 cup dry white wine

1/8 to1/4 cup of basil water (*see below in this post--optional but adds a lot of flavor)

extra cornstarch

fresh basil (a few large leaves chopped finely)

fresh oregano (3 large sprigs-remove the leaves from the 3 large stems-about 2 tab fresh?)

sea salt & pepper

Nutritional yeast (optional)

Mix the milk and 1 tab cornstarch and set aside.

In large non-stick or iron skillet spritzed with olive oil saute the mushrooms, roasted red peppers and 2-3 tab of sun dried tomatoes with some of the oil. Saute about 5 minutes on medium heat. Add the basil water and allow to simmer for a few minutes. Sprinkle the mushrooms lightly with a bit of cornstarch. Add the wine--the liquid will thicken. Add the basil, oregano, salt and pepper. Add the soy milk that has the cornstarch in it---heat while stirring . It should thicken fairly quickly. (you can add nutritional yeast if desired) Serve over pasta

*BASIL WATER---take 1 cup of boiling water and 1 cup of tightly packed basil leaves --mix and let steep in frig about 24 hours. Remove the leaves and you have a very flavorful water for cooking or to add to your drinks.

Basil Iced Tea

Yup, this glass is only a third full. I just wanted a picture to go with my post. You make a basil syrup or a basil water and add a bit to your iced tea. (Southern Living had this idea for something else)

Basil syrup

1 cup of boiling water
1 cup of firmly packed basil leaves
(if you like sweetness you can dissolve up to a cup of sugar in the water)

If using sugar stir sugar into boiling water until it dissolves (I omitted the sugar). Remove from the heat and add the basil leaves and set in the frig to cool. Let cool for 24 hours with the basil leaves in the water. Then remove the leaves. This makes a fragrant basil water. I use it without the sugar to add to my tea or to give basil flavor to different dishes.

Eggplant tomato pate

Ok, I admit I was very skeptical of this pate. But I really like it and it is great on rice crackers. It has lots of flavor! Would be nice with some wine as an appetizer (or with a glass of lemon water or whatever) You need to do the eggplant ahead--any time you have your oven on--and then you can refrigerate it and make it up after it cools. I roasted mine the day before the day I made it, but you can do it the same day. I got this idea from a book called "vegetarian cooking without"--but I made some changes.

1 medium sized eggplant
1 large tomato
2 and 1/2 rice cakes
1-2 tablespoons of sun dried tomatoes packed in oil with the oil.
1 heaping tbsp of tahini
a bit of water
1 heaped tsp chopped fresh thyme (I think I actually used a bit more)
1 heaped tsp chopped fresh chives (I actually used a lesser amount of dried--I forgot to plant some in the garden ---I must do!!!)
Salt and pepper to taste
Chili powder (optional --to taste and or texas pete hot sauce)

1. Wrap the eggplant in foil and bake for 1 hour at 375 -400degrees. Or until soft. Refrigerate to cool. If it is a large one it will take much longer
2. Place the tomato in boiling water for 30 seconds to loosen the skin and then peel off the skin.
3. Place rice cakes in food processor and process to small crumbs.
4. Add the eggplant, tomato, sun dried tomatoes with the oil they are packed in, tahini, fresh herbs. Process until smooth adding a bit of water if need be. Add salt and pepper to taste. Add chili powder or hot sauce if desired.

Serve any way you like--you can put in small custard cups, serving with rice crackers or whatever---it might be good with carrots and celery.

Basil Pesto---dairy free

I needed a dairy free basil pesto. I have a ton of pesto in my garden!! This was great. I love a bit mixed in brown rice as a snack!

1/4 cup pine nuts (some say you can substitute walnuts--I haven't tried this)

2 cloves garlic

2 cups fresh basil leaves loosely packed

virgin olive oil, as needed (I used 1 tablespoon)

salt and pepper to taste

1. Process top 4 ingredients to a rough paste in processor (could also use mortar and pestle)

2. With machine running slowly pour oil in feed tube to form the consistency you desire. Add salt and pepper.

3. Use now or store in glass container in frig or freeze in cubes in your ice tray--

Gluten Free Strawberry shortcake??

This was good--I wanted a shortcake type experience without the gluten and fat. So I made a slightly thicker version of the gluten free oat/banana pancakes and covered it with sweetened strawberries and powdered sugar. The pancake recipe is found here: http://nannykimsrecipes.blogspot.com/2008/10/gluten-and-dairy-free-pancakes.html

Black-eyed pea salad

Again a bad picture but I love this salad--I should have chopped the cucumbers a bit smaller too!! You can make this with or without pasta. I got this from a Light and Tasty edition April/May 02 This is pictured without pasta or tomatoes

6 ounces small shell pasta (cooked and rinsed)
1 can or 15 ounces of black-eyed peas rinsed and drained
1 cup sliced green onions
3/4 cup diced seeded cucumber (I leave the seeds in)
3/4 cup diced green pepper (or 1 medium)
3/4 cup diced tomatoes (you can omit this and it is still great)
1 small jalapeno pepper, seeded and finely chopped

Dressing:

3 tab of olive oil
1/4 cup red wine vinegar or cider vinegar
1 tsp sugar
1 tsp dried basil
1 tsp chili powder
1 tsp hot pepper sauce
1/2 tsp seasoned salt (ie 1/4 tsp Mrs.Dash garlic and herbs and 1/4 tsp salt OR you can use salt)

In Bowl combine first 7 ingredients. In a jar with tight lid combine dressing stuff. Pour over salad ad stir to coat. Refrigerated at least 2 hours---makes 6 servings

NOTE: I sometimes use a fat free basil lime dressing from Maple Farms and just throw in some chili powder. I sometimes eat it right away ;-)