Mom's Homemade Whole Wheat Bread.

This is THE bread that I use to loathe as a kid.... with my brown bag lunch at school eating my 2-inch thick homemade peanut butter and jelly sandwich. Looking back I seriously appreciate all the love that went into those thick ole slices. And the flavor.

14 cups whole wheat flour (my mom uses a couple cups of regular flour, and then the remaining wheat flour)
1 cup honey
2/3 cup cooking oil
1 tablespoon sugar
4 ½ cups hot water
2 tablespoons salt
3 tablespoons yeast

Set yeast in ½ cup water and sugar to rise.
Put all other liquids in bowl & mix.
Add 13-14 cups flour while mixing in with the honey, oil, remaining water and salt.
Knead 10-15 minutes.
Form into 4 loaves. Let rise until double
Bake at 325* for 40 minutes.

Wild Rice Salad with Dried Cherries.

When my husband was first "diagnosed" with borderline diabetes 9 years ago... I found myself at Wal-mart in the cookbook section looking for anything to help me feed my husband... and not push him over the edge into diabetesland. Not a peaceful place to be. I found the Betty Crocker's Diabetes Cookbook... bought it... and tried to live by it for the next few months.

 

It helped, and had a lot of yummy stuff in it. Yummy stuff that left us satisfied. So, that's good. And of course now that I've educated myself even more on the subject - we've found something that works even better for us. Something that has changed my husbands "diagnosis" completely... and made those sugar levels just like yours and mine. Miracle? Somewhat. But I know it's because of some healthy eating on his part.

 

Anyhow, this is one we always come back to. And I love it because it 's good. But it reminds me of a time when I was close to loosing all hope and deeply concerned about the health of my most favorite person in the whole wide world. It's good to be reminded of where you've come from and how far you've traveled.

 

1 1/2 cups long-grain and wild rice

1 apple, chopped

1 green bell pepper, chopped

1 stalk of celery, chopped

1/3 cup dried cherries, chopped (or craisins)

2 tablespoons soy sauce

2 tablespoons water

2 teaspoons sugar

2 teaspoons cider vinegar

1/3 cup dry-roasted peanuts, toasted

 

Cook rice according to directions, and spread evenly in thin layer on a large cookie sheet to cool. Let stand 10 to 12 minutes.

 

Mix apple, bell pepper, celery and cherries/craisins in a large bowl. Mix soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved. Add rice and soy sauce mixture to apple mixture. Gently toss until coated. Add peanuts. Gently toss.

Taco Nut "Meat" and Leftover Salad.

This salad started as a way to get rid of the stuff in my fridge before we went out of town... but turned into so.stinkin.good! Then I realized I never posted the raw taco nut "meat" that i love from love veggies & yoga. So, here goes...

leftover cabbage, spinach, corn on the cob, vegan ranch, tomatoes.... and the "meat"

Raw Vegan Taco Nut “Meat”
1/2 cup raw almonds
1/2 cup walnuts
1/3 cup {smoked} sun dried tomatoes, loosely packed (If using oil packed, may slightly reduce amount of olive oil added)
1/2 teaspoon chili powder
1/4 teaspoon cayenne powder
2 to 4 tablespoons olive oil (or hemp, flax, etc.)
Optional: 1 teaspoon salt (or to taste)

Put all ingredients into blender and blend for about 30 seconds or until desired texture is reached. Don’t overblend and pulverize the mixture, or you will have taco meat spread rather than chunky taco “meat”.

This will keep in the refrigerator for about 4 days.

Note: The flavors marry and develop better after approximately 6-12 hours, so I like to make it in the morning for that night’s dinner if possible.

*The seasonings are all to taste. You can add some taco seasoning too, like a McCormick.

Asian Noodle Salad. {Pioneer Woman.}

My sister-in-law, jami, turned me onto this one... and man, I am SO glad she did. I first wanted to try it because it's one of their new favorites. Sold. Then I found out it was Pioneer Woman. Sold. Then I saw that it was basically healthy. Sold. Then I read her write-up on it. Sold and salivating. I got the ingredients that day and made it for dinner.

Sold.

Even my pickiest eater, Ava, can get this all down. And even told me, "Mom, this is actually good!" As if it was a freakin surprise her mom actually makes her something good for dinner. Sheesh.

I changed it up a little, but the real deal is here. But try it. Seriously try it. And if I haven't convinced you enough... and the colread what she wrote herself. Then come back and tell me how sold you are!

It makes a huge amount. For my family I half it. It says for 6 portions. Well, that is a LOT of salad. Even for us plant eaters. It's good for leftovers too. The cashews MAKE it.

SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
1/2 head Sliced Napa Cabbage, Or More To Taste
1/2 head Sliced Purple Cabbage, Or More To Taste
1/2 bag Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts) 
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers, Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Bragg's Liquid Aminos (soy sauce)
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup agave nectar, coconut sugar or brown sugar
3 Tablespoons Fresh Ginger, Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

Quick and Healthy Chocolate Chip Cookies.PaTY.

These are awesome! I LOVE the texture of these cookies. Totally cake-like. I love the recipes I've tried from "Mama Pea" on Peas and Thank You.

1/3 cup nut or seed butter of your choice (is use peanut butter)
1 flax egg (1 T. ground flax + 3 T. water, whisked and allowed to sit until thickened)
1/4 cup non-dairy milk
1/2 cup stevia baking blend, sucanat or coconut sugar
1 teaspoon vanilla
2/3 cup oat flour (or old-fashioned oats, finely ground)
1/3 cup vanilla protein powder OR brown rice cereal OR additional oat flour*
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup chocolate chips

From Mama Pea... *I use protein powder to make these a pre or post workout snack for me or Pea Daddy, but I sub in the rice cereal or more oats when these are strictly for the kiddos. I’ve doubled this recipe before, subbed in butterscotch or peanut butter chips or raisins, used a variety of nut butters. Try whatever you like!
Preheat oven to 375 degrees.

Using an electric or stand mixer, cream together nut or seed butter, egg, milk and sweetener of your choice, and vanilla.

In a separate bowl, combine oat flour, additional protein powder, cereal or oats, baking soda and salt.

Add flour mixture to the wet ingredients and beat until well combined.

Fold in chocolate chips.

Scoop dough out by heaping spoonful and place on a lightly greased cooking sheet.

Bake for 8-10 minutes, until cookies are set and lightly browned. Allow to cool for one minute before transferring to a cooling rack.

Granola Bars. {Carrie}

I haven't a clue why these aren't up on this blog yet. They're a family favorite and I've been making them for years. Starting the day after Carrie made some for me.

Shayne loves them because I sent a batch with him to France when he went with my dad and brothers to watch the Tour de France and go cycling... so it takes him back to the mountains of France. May not to the same for you... but I promise, you'll love them.

 

Double the batch up and freeze a pan, they're awesome from the freezer. Keep them in the fridge. You can change them up with what you like... but here's our favorite way...

 

2/3 cup natural peanut butter

1 cup honey

Mix together- will be very difficult. I let the kitchen-aid have at it.

1 1/3 cup whole wheat flour

2 2/3 cup oats

1/3 cup wheat germ

1 1/2 cup nuts (combo is best)

1/4 cup chia seeds

1/2 cup mini chocolate chips

1/2 cup raisins (we omit, aren't raisin in bar fans)

 

Add into the peanut/honey mixture and blend until all incorporated. Press good and firm into a 9x13 pan.  Bake at 350*F for 15 minutes.

Let cool and cut into squares. Keep in the fridge when you're not chowing down on them.

 

*Ours are usually a bit crumbly because I add more nuts and not any more "glue". But it's all good.

Hail to the Kale Salad. {Chef AJ}

Love this Chef AJ salad. And love kale. Who'd a thought?! Chef AJ says, "Like a woman, this only gets better with age." I'd have to agree. On both accounts. You can watch her make it on YouTube here.

 

salad

2 large heads of kale

chopped almonds

tomatoes

 

dressing

1 cup raw almond butter (unsweetened and unsalted)

1 cup coconut water (or regular water)

1/4 cup fresh lime juice & zest (about 2)

2 cloves of garlic, minced

1 inch ginger, fresh, peeled & grated (or to taste)

2 tablespoons low-sodium tamari

4 pitted dates (soaked in water if not soft)

1/2 teaspoon red pepper flakes

 

In a  high-powered blender combine all ingredients until smooth and creamy.

 

Remove the thick, larger stems from the kale, chop and place in a a large bowl. Pour 2 cups of the dressing over the kale and massage the dressing into the kale.

 

Sprinkle with seeds or nuts, and any other salad toppings before serving.

 

Chef's Note: It is also delicious when made with peanut butter and you throw some shredded raw beets and carrots into the salad. If you have a dehydrator, dip kale leaves in dressing and dehydrate for delicious kale chips. If you are allergic to nuts, use tahini (sesame seed paste) or sunflower seed butter in place of the nut butter.



Icecream CUPcones.

For her birthday Ava wanted cupcakes and icecream.

And I didn't want to have to buy plates and spoons.

So, ingeniousness struck, and I came up with

icecream cupcones!

I've seen the ones that have the cake baked right in them... but have you seen any with icecream on the bottom, and a cupcake up on top?

I sure have not.

And I know, because I searched pinterest.

We know that if they're not on pinterest...

then they just do not exist.

 Not to disappoint my girl for the 7th greatest day of her life, I got to work. The day before the party I stuffed the bottom of the cones with vanilla icecream (Boring, I know. But her party, her pick).

Used an IKEA wire drawer as my stand. Put that whole thing in the freezer.

Then made the cupcakes using this divine cake recipe. Put a thin layer of chocolate frosting to serve as glue for the crumbled up Butterfingers, coconut M&M's, Nestle Crunch, Reese's Pieces and almonds I put up on top.

Put the cupcake toppers on, and waited for birthday cake time.

When cake time came, I pulled the icecream cones out of the freezer then nestled the cupcakes in there.

A perfect fit...

As if the cupcake was made for the cone.

Added the sparkler candles and a

total hit!!

And totally cute... if I do say so myself!!

(can't a girl do a little bragging when ingeniousness strikes? Because we all know it ain't too often! ;)

A perfect amount of cake...

 and then some cool icecream to wash it all down.

I got the Angry Bird cupcake toppers here.

By-the-way, these are totally not plant-based.

We tend to stray for birthdays.

Disappearing Lasagna. {Chef AJ}

I don't care who you are... meat-eater or a plant-eater... this stuff is gooood! While we eat our plant-based dinners, my husband and I are always asking ourselves if this meal would satisfy a "normal" meat-eater. This is a for sure, a yes. It's from Chef AJ's book Unprocessed... and is the best nonmeat lasagna I've had. And I've made a lot. And it quite possibly could beat out my meat one. You for sure don't have the cheese and meat hangover with this one.

 

It is somewhat of a pain to make because of the long ingredient list and the different steps. BUT, I make double and freeze the other. It does awesome being baked right out of the freezer too.

2 boxes of no boil rice lasagna noodles (or whole wheat)

6 cups of your favorite marinara sauce

 

"ricotta"

2 cans cannellini beans, drained and rinsed OR 1 box extra firm water packed tofu (19 oz. each)

2 ounces of fresh basil

1 cup pine nuts, raw cashews or hemp seeds

2 cloves of garlic, minced

1/4 cup low-sodium miso

1/4 cup nutritional yeast

1/4 cup lemon juice

1/8 teaspoon red pepper flakes

2 pounds frozen, chopped spinach  OR 1 pound frozen kale (defrosted, drained with all liquid squeezed out)

 

Mushroom Mixture "Meat"

2 cloves garlic, minced

2 pounds mushrooms, sliced (love crimini here)

1/4 cup low-sodium tamari

1 large red onion, finely diced

 

1 4oz. can sliced olives, rinsed and drained

faux parmesan (optional)

 

To make the "ricotta" filling in a food processor fitted with the "S" blade add the beans, basil, garlic, lemon juics, miso and nutritional yeast, pine nuts and red pepper flakes. Process until smooth. Add drained spinach/kale and process again.

 

In a large non-stick saute pan, saute the onion in 2 tablespoons water until translucent; about 8 minutes. Add more water if necessary. Add 2 cloves of garlic, the mushrooms and tamari and saute until browned. Taste mixture and add more garlic or tamari according to your taste. Cook until mushrooms appear to be glazed and there is no or very little liquid in the pan.

 

Pour 3 cups of the marinara in a 9x13 pan. Place one layer of the noodles on top. Cover the noodles with half of the ricotta mixture, then with half of the mushroom mixture. Place another layer of noodles on the mushroom mixture and add the remaining half of the ricotta and the remaining half of the musthroom mixture. Place one more layer of noodles on top of the mushroom mixture and smother evenly with the remaining marinara sauce. Sprinkle the sliced olives on top of the sauce alond with a liberal sprinkling of faux parmesan.

 

I like my dumbed down version...

3 cups marinara

noodles

1/2 ricotta

1/2 mushroom

noodles

1/2ricotta

1/2mushroom

noodles

remaining marinara

olives/faux parm

 

Bake uncovered in a preheated 375*F oven for an hour. Let sit 10 minutes before slicing. 

And... you're welcome! And Thank YOU Chef AJ!!

Orange Creamsicle Cookie Clusters.

my visiting teacher brought me these orange creamsicle cookies over, and i was in love. i merged the original recipe with this carrot oatmeal cookie recipe i love! They are AWESOME... the citrus with the mac nut and the white chocolate. Come on now. SO good. I've done without out the chips too, and still... so good.

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup macadamia nuts
1/2 cup real maple syrup, room temperature
1/2 cup unrefined coconut oil, warmed until just melted
1 teaspoon vanilla extract
2 tablespoons fresh orange zest, grated
1/2-1 cup white chocolate chips (grain sweetened)

Preheat oven to 375*F degrees and line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and white chocolate chips. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, vanilla and orange zest. Add this to the flour mixture and stir until just combined. Cool in fridge for an hour.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Veggie Pizza.

My most favorite eating out pizza these days is the vegetable pizza on honey whole wheat crust at Double Daves. Sure, the classy pizza joints have some really yummy ones too. But I go where the family goes. And the family loves some all-you-can-eat pizza on the buffet at Double Daves.

Here's my recreation of it... and I LOVE it. When I make it, I make 2. One for Shayne and I and another, less vegetabley one, for the kids. it's sooooo good cold the next day!

I use the crust from Get Healthy, Go Vegan cookbook here and then add the veggies and sometimes use the vegan mozzarella cheese sauce...

portobella mushrooms, sliced
green pepper, sliced
banana peppers, sliced
onion, sliced
olives, sliced
spinach, frozen - thawed and drained
favorite marinara

Preheat the oven to 500*F. Lay dough out, spread on cheese sauce (if using), lay out veggies, cover with sauce. Bake 10-12 minutes.

Pizza Dough

2 teaspoons agave nectar
1 (1/4-ounce) package active dry yeast
1 cup whole wheat flour
1 cup unbleached all-purpose flour (preferable organic)
1 teaspoon salt
Vegetable oil cooking spray
2 tablespoons yellow cornmeal

In a large bowl, dissolve the agave nectar and yeast in ¾ cup warm water (100*-110*). Let stand for 5 minutes. Add the flours and salt to the yeast mixture and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding more flour if necessary to prevent sticking. Dough will feel slightly sticky.

Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover with a towel and let rise in a draft-free place until double in size, about 30-40 minutes.

Punch down the dough and roll into a 10- or 11-inch circle on a lightly floured surface. Place dough on a baking sheet covered with parchment paper and sprinkled with cornmeal. Crimp edges to form a rim. Lightly spray the surface of the dough with cooking spray.

Mozzarella Cheese Sauce-Vegan

1 cup water
2 small cloves of roasted garlic
2 tablespoons fresh lemon juice
1-2 tablespoons tahini (the larger amount makes it "cheesier")
1/4 cup nutritional yeast
3 tablespoons rolled oats
1 tablespoon cornstarch or arrowroot powder
1/8 teaspoon dry mustard
1 1/2 teaspoon onion powder
1/2 teaspoon salt

1/8 teaspoon of liquid hickory smoke (if you want the smoky taste)

Place all ingredients in a blender or food processor and blend until completely smooth. Pour into a small saucepan and cook over medium heat, stirring constantly, until smooth and thick.

OR

Broccoli and Cheeze Soup.

Well played OhSheGlows. Well played.

1 tsp extra virgin olive oil

1 medium sweet onion, chopped

2-3 garlic cloves, minced

1 cup chopped celery

4-4.5 cups chopped broccoli florets (2 heads, stems removed)

1.5 cups peeled & chopped potatoes (about 3)

3 cups vegetable broth

2 tbsp nutritional yeast

1/4 tsp cayenne pepper (or crushed red pepper flakes)

Low-fat vegan cheeze sauce, divided (see below for recipe)

1/2 tbsp lemon juice (optional)

herbamare & onion powder, to taste

Kosher salt & black pepper, to taste

1/4 cup fresh minced parsley, plus more to garnish

Daiya cheese, to garnish

Smoked Paprika, to garnish (optional)

1. In a large skillet, heat the oil, onion, and garlic over medium-low heat, stirring frequently. Cook for about 5-6 mins.

2. Add in the celery, broccoli, and potatoes and cook for about 5 minutes. Now, add the broth, nutritional yeast, and cayenne pepper and simmer for another 15 mins or so until the potatoes are just fork tender.

3. Meanwhile, prepare your cheeze sauce (see below) while the soup simmers.

4. Carefully transfer the soup (in two batches) into a blender. Blend until almost smooth (I left it a bit chunky, but you can blend as much as you wish) and place back into the pot. Stir in the cheeze sauce, reserving 1/3 cup for later.

5. Stir in optional lemon juice, salt, pepper, and optional herbamare all to taste. Finally, stir in the minced parsley and spoon into bowls.

6. Top the soup with croutons, Daiya cheese, remaining cheeze sauce, and smoked paprika.

Low-Fat Vegan Cheeze Sauce (double batch)

Adapted from here. I basically just doubled my old recipe and added a couple extra spices.
Ingredients:

• 1.5 cup unsweetened, unflavoured almond milk
• 3/4 cup nutritional yeast
• 1 tbsp Earth Balance or other non-dairy buttery spread
• 2 tbsp all purpose flour
• 1 tbsp + 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt & freshly ground black pepper, to taste
• 1/4 tsp cayenne pepper

1. In a skillet or pot, melt the Earth Balance over medium heat.

2. In a medium sized bowl, whisk together the flour and 1/4 cup milk until all clumps are gone.

3. Whisk in the remaining milk (1.25 cups) as well as the milk and flour mixture into the pot. Now whisk in the nutritional yeast. Reduce heat to low-medium.

4. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently over low heat until the sauce thickens up, for 3-5 minutes. Be careful not to burn it. Remove from heat once thick.

Waffles with Banana Frosting.

i was looking for a way to change up our morning waffles and pancakes, then i remembered this "frosting" i saw on chocolate covered katie. perfect. it's so yummy. i went more on the banana and less on the coconut oil. i could bathe in coconut oil.... so good.

G-lazy Glaze
2 tablespoons mashed banana
2 tablespoons unrefined coconut oil

Combine the two ingredients, and melt. (I used a microwave for 14 seconds.) Then stir stir stir… keep stirring for at least a minute, until the watery mess turns thick and paste-y like frosting.

Slather on waffles and add fruit syrup. yum.

Homemade Crunchy Maple Quinoa Cereal.

We love our favorite granola, but even the yummiest stuff needs a break. OhSheGlows has some gooood stuff, and this granola is one of them. I add some mixed nuts to roast with it because it's just gooood. I'll eat it like popcorn too.

1 1/2 cups cooked quinoa
1 tablespoons chia seeds
2 tablespoons pure maple syrup
1/2-3/4 teaspoon cinnamon
1 teaspoon vanilla
pinch or two sea salt

1 1/2 cups favorite nuts, chopped (i like almonds, pecans and walnuts)

In a small bowl mix everything together. Pour onto a cookie sheet lined with parchment paper. Break up into chunks with a spoon and flatten with a hand as if you were making flatbread. Cook for 30-50 minutes at 325*F, being sure to check half way through and adjust cooking time if necessary. Flip cereal around with a spatula for more even cooking. Cereal should be slightly golden brown when finished. Remove from oven and cool.

Enjoy in a bowl with your favorite milk and toppings over top! Peaches please.

Lemon Chia Seed Muffins.

These are my new favorite muffins and have been for 6 months now (it's now May when I'm actually posting it). I love lemon. And I love the health benefits of chia seeds. The combo is a match made in heaven. Shayne even likes these, and he's not a huge lemon fan. Ya done it again Mama Pea. Thank.you.

"Slightly sweet, moist and just lemony enough, they are classic, but won't hinder any drug tests."
1/2 cup non-dairy milk (i use almond)
1 1/2 teaspoon lemon juice
1 cup whole wheat pastry flour
3/4 cup unbleached organic flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chia seeds
1/3 cup coconut oil
2/3 cup agave nectar and/or maple syrup
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 tablespoons lemon extract
1 tablespoon lemon zest

Preheat oven to 325 degrees.

Combine milk and lemon juice and set aside.

In a large bowl, combine flours, baking powder, baking soda, salt and chia seeds.

To the milk mixture, add coconut oil, agave or maple syrup, applesauce, vanilla, lemon extract and lemon zest.

Add wet ingredients to dry and stir until just combined.

Fill each well of a muffin tin that has been lightly greased or line with muffin cups 2/3rds of the way full.

Bake for 20-25 minutes, until slightly golden and a toothpick inserted in the middle of a muffin comes out clean.

Baked Black Bean Taquitos.

After I devoured these Baked Creamy Chicken Taquitos over at Carrie's house, I thought about what I loved about them. The crunchiness. The guac. The salsa. I so could make these with a black bean dip and call it vegan. And call it really, really good. I did, and they are just that. Goooood. While the yummy creamy chicken ones have their place, I can have these any ole day I want and not feel a bit bad about it. And my family LOVE them. The kids take them for lunch the next day too.

The only problem with them - and a very minor insignificant one at that - is that the bean dip expands while cooking... which causes them to poop a little out the ends and the sides. Nice choice of words, huh? How you get around this, I don't know. And don't really care. It all goes down just as tasty!

one recipe of Vegetarian "Refried" Beans

about 20 corn tortillas

guacamole

salsa

kosher salt

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Make "Refried" Beans. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tablespoons of the bean mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve them up with guacamole and homemade salsa. Yum...

Wild Mushroom-Barley Soup.

 Another Rachael Ray....

1 ounce dried porcini mushrooms or mixed wild mushrooms

1 quart vegetable stock

3 cups water

3/4 pound cremini mushroom caps, wiped clean and quartered or sliced
1 bay leaf, fresh or dried
2 leeks, trimmed, sliced, washed and dried or 2 medium onions, chopped
4 cloves garlic, chopped or grated
Salt and pepper
3 tablespoons fresh sage, very thinly sliced
2 sprigs rosemary, finely chopped
1 15-ounce can diced, fire roasted tomatoes
1 cup pearl barley
1 bunch kale or dinosaur kale, leaves stripped from stems
Freshly grated nutmeg, to taste

3 tablespoons fresh sage, very thinly sliced

splash of liquid smoke (optional)

Place dried mushrooms in a medium pot with stock and 3 cups of water. Bring to a bubble and reduce heat to simmer.

In a large soup pot over medium-high heat add mushrooms and bay leaf. Cook 10-12 minutes to soften and darken the mushrooms. Add leeks or onions and garlic, season with salt and pepper, and cook 5 minutes more. There should be enough water from the mushrooms for it to not stick, if not, add some water. Add sage, rosemary and tomatoes.

Remove softened dried mushrooms from the stock and chop. Add them along with their cooking liquids to the soup pot, taking care to leave behind any grit from the mushrooms. Stir in barley and kale, add a little freshly grated nutmeg. Bring soup to a boil, cover and reduce heat to simmer. Add splash of liquid smoke. Cook 20 minutes.

Taste to adjust seasonings and serve in shallow bowls.

Belly Biters

Ava - not.a.chance, Nolan & Coco - tore.it.up, Shayne & I - liked it

Banana Chocolate Chip Millet Muffins.

It's a sorry picture... and doesn't give these bad boys justice. These are so, soo good! I love the slight crunchy texture the blended millet give these. Who'd a thought? For sure a great way to use an overly ripe banana. Thank you Mama Pea.

2/3 cup millet

1 1/2 cup whole wheat pastry flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

2 bananas, mashed

1/2 cup organic brown sugar (maple syrup or coconut sugar)

2 tablespoons canola oil (i use coconut oil)

1/2 cup non-dairy or organic milk

1 teaspoon vanilla

1/2 cup non-dairy or organic chocolate chips

Preheat oven to 375 degrees.

Measure your millet into a food processor, spice mill or high speed blender and pulse into a fine texture.

Pour into a large bowl and add flour, baking powder, baking soda, cinnamon and salt.

Mash bananas, and add to oil, milk, brown sugar and vanilla.

Fold the wet ingredients into the dry.

Spoon the batter into the lined muffin cups and top with banana slices.

Bake 17-19 minutes.

Vanilla-Yogurt Poundcake.

I was in my dessert nesting phase, got all the ingredients to make this... and ran out of time to make it before I had Quinnlet. I totally made this the Sunday after she was born (yes, I cooked because I'm that inlove with good food!) when my family and in-laws were off at church. They came home to a heavenly smell.... and had to wait to finish their dinner before they had some. This stuff is scrumptious! And who'd a thought there was tofu in it!

The second time I made it was when my side of the family was over for dinner 2 weeks after Quinnlet was born. Made syruped berries* and drizzled it with whipped cashew cream. Holy Heavenly! We were all licking our plates. And that's allowed with the Vests.

1/2 cup vanilla soy yogurt

1/2 cup blended silken tofu (blend the tofu first, then measure it out)

3/4 cup vanilla or plain soy milk

1 1/4 cups sugar (i used 3/4 cup maple syrup or 1 cup coconut sugar)

1/2 cup canola oil (i've use coconut oil)

2 teaspoons vanilla extract

1/2 teaspoon grated lemon zest, or 1/2 teaspoon lemon extract

1/2 teaspoon grated orange zest, or 1/2 teaspoon orange extract

2 cups all-purpose flour

3 tablespoons arrowroot powder or cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoon salt

PREHEAT the oven to 325*F. Lightly grease and flour a 9 x 5-inch loaf pan. A metal pan with a dark finish is the best choice for this cake.

In a large bowl, combine the soy yogurt, blended silken tofu, soy milk, sugar, oil, and extracts. Use and electric mixer to beat until everything is smooth, about 2 minutes.

Sift in the flour, arrowroot powder/cornstarch, baking powder, baking soda, and salt. Stir with a rubber spatula to combine, then beat with electric beaters for 1 1/2 to 2 minutes, until a very thick batter forms. Don't overmix.

Pour the batter into the prepared loaf pan. Use the rubber spatula to scrape all of the batter out of the bowl and smooth the top of the loaf. Bake for 60 to 65 minutes, until a toothpick or thing sharp knife inserted into the center comes out clean (a little moisture is okay). Don't open the oven to peek for at least the first 45 minutes!

Remove from the oven and let cool in the pan 10 minutes, then carefully transfer the loaf to a wire rack to cool completely before slicing. Store the cake in an airtight container.

*Syruped Berries: are my technical term for berries cooked on the stove with a little bit of maple syrup until they've thickened and look like syrup. :)

VARIATIONS I have yet to try...

Stir in 1/2 cup to 1 cup of any of the following.... toasted chopped walnuts, chocolate chips, raisins, dried sweetened cranberries, dried chopped cherries (omit the citrus and use 1 teaspoon of almond extract instead).

Vegan Red Beans and Rice.

When I saw these on FatFreeVegan I knew I had to try them ASAP. Healthy. Crockpot.Beans. A total winner for my family. And they were. I'm still working on the perfect amount of seasoning since we like stuff with lots of flavor. But these are totally rotationable. And I'll try her Real Louisiana Red Beans and Rice next too.

2 cups dry red beans
6 cups water
4 cloves garlic, minced
4 bay leaves
2 teaspoons salt-free Cajun seasoning (or use below)
A few drops liquid smoke or smoked salt
Tabasco, optional (to taste or serve on the side)
salt, to taste
cooked brown rice for serving
optional: cooked vegan sausage links or grilled tofu

The night before: In your slow cooker add the dried beans, water, garlic, and bay leaves. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)

In the morning: Add the Cajun seasoning, liquid smoke, and Tabasco if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day or if they just look to dry to cook all day. You can cook these a very long time if you just add extra water, so they are good for days you know you are coming home late.

Before serving: Taste and adjust seasonings and add hot sauce, and add salt if needed.

Serve over brown rice with vegan sausage or grilled tofu if desired. A side salad helps balance out the meal.

Simple Cajun Seasoning from allrecipes

3 teaspoons salt

1 tablespoon dried oregano

1 tablespoon paprika

1 tablespoon cayenne pepper

1 tablespoon ground black pepper

Combine the oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.