frozen concentrate 100% fruit juice (apple, orange, grape)
sparkling water
1. Reconstitute thawed juice concentrate with sparkling water instead of regular water. Yummy!
Fizzy Fiber Juice
5-6 dried apricots
sparkling water
2 TBSP apple juice
crushed ice
1. Add the dried apricots into 2 TBSP apple juice and let soak for 5-10 minutes inside a blender.
2. Blend until smooth.
3. Add crushed ice and some sparkling water to your taste for a refreshing fizzy fiber rich drink.
4. There is about 3-4 grams of fiber in a serving of dried apricots, so this is a great tasting way to get a bit more fiber for the day.
Renee's Italian Pasta Bake- a real 30 minute, $10 meal
1 box whole grain rotini pasta ( Barilla, Heartland, Ronzoni Smart Taste)
1 bag steam vegetables, Italian style or baby broccoli
1 jar spaghetti sauce
1 8 oz. package Italian blend cheese, shredded
1 clove garlic, grated
1. Cook pasta according to package instructions (usually 8-12 min).
2. Cook microwave steam vegetables according to package directions (usually 6-7 min.).
3. Drain cooked pasta and pour into a 13x9 dish. Stir in Italian cheese into hot pasta.
4. Pour jar of spaghetti sauce over pasta and cheese and stir.
5. Add fresh clove of grated garlic and stir again.
6. Slice 2 of the 4 Lightlife Italian sausage and stir into mixture.
7. Add the steamed vegetables to mixture and stir. Place in oven for 6-8 minutes on 400 degrees while you set the table. ALTERNATELY, you can serve the steamed vegetables as a side dish.
8. This is great served with fresh bread or cornbread if you have some leftover. Serves 4-8 depending on how hungry you are at the time. YUMMY!! My kids had seconds and wanted the leftovers for breakfast.
* Remember Lightlife Foods does NOT use genetically modified soybeans in their products, unlike many other mainstream meat analogs. You can substitute 2 Boca Italian vegetarian sausages that are thawed a bit (it comes frozen) for this recipe. DO NOT use Morningstar Farms Italian Sausage as it has a crumb-like mushy consistency and does not taste nearly as good as the ones by Boca or Lightlife Foods in my family's opinion.
Oatmeal Burgers
2 cups quick oatmeal (cook in 3 cups water)
1 cup chopped walnuts
1 medium onion
1 cup seasoned breadcrumbs
3 eggs beaten
1.5 TSP chicken style seasoning
Oil for frying (such as canola, coconut, safflower, sunflower) 1. Cook oatmeal in 3 cups water according to package directions.
2. In a large bowl place the cooked oatmeal and add the remaining ingredients. Mix well.
3. Form into medium size patties and fry in oil.
4. Makes 12 patties.This may also be served with a mushroom gravy
Vegan version Oatmeal Burgers
2 cups quick oatmeal (cook in 3 cups water)
1 cup chopped walnuts 1 medium onion
1 cup seasoned breadcrumbs
¾ cup soy flour
1.5 cups water
1.5 TSP chicken style seasoning
Oil for frying (such as canola, coconut, safflower, sunflower)
1. Cook oatmeal in 3 cups water according to package directions.
2. In a large bowl place the cooked oatmeal and add the remaining ingredients. Mix well.
3. Form into medium size patties and fry in oil.
4. Makes 12 patties. This may also be served with a mushroom gravy
FUN FRUIT BOWLS
Add fresh whipped cream (see recipe below) to a waffle cone bowl. Top with fresh fruit. I like to use a mixture of blueberries, red grapes, green grapes, fresh orange slices, strawberries. Easy and yummy. Keep separate and prepare up to 2 hours before serving so the waffle cones do not become too soggy. If serving immediately, you can add some fresh banana slices. Garnish the dish with the extra fruit.
Real Whipped cream
16 oz. organic heavy whipping cream ¼ cup powdered organic sugar
½ TSP pure vanilla extract
Whip using a hand mixer with a whisk attachment until fluffy. Chill in the refrigerator for at least 2 hours. Prepare 20 fruit bowls. Enjoy.
Vegan Whipped cream
chill one can coconut milk in the refrigerator for 1-2 hours.
1 can cold coconut milk
1/3 cup powdered organic sugar
1 TSP pure vanilla extract
2 TBSP coconut oil
Whip using a hand mixer with a whisk attachment until fluffy. Chill in the refrigerator for at least 2 hours. Prepare 20 fun fruit bowls. Enjoy.
PEAR CUSTARD
CRUST
1/2 cup butter or margarine, softened
1/3 cup raw sugar
3/4 cup unbleached flour
1/4 teaspoon pure vanilla extract
2/3 cup chopped macadamia nuts
Custard Filing1 (8 oz) package cream cheese, softened
1/2 cup raw sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 (15¼ oz.) can pear halves in natural juice,drained & sliced
1/2 teaspoon raw sugar
1/2 teaspoon ground cinnamon
VEGAN PEAR CUSTARD
CRUST
½ cup soy margarine*
1/3 cup raw sugar
3/4 cup unbleached flour
1/4 teaspoon pure vanilla extract
2/3 cup chopped macadamia nuts
Custard Filing8 oz extra firm tofu
1/2 cup raw sugar
¼ cup canola or olive oil
1/2 teaspoon vanilla extract 1 (15¼ oz.) can pear halves in natural juice, drained & sliced
1/2 teaspoon raw sugar
1/2 teaspoon ground cinnamon
1 tablespoon cream of tartar
1. In a mixing bowl, cream butter and sugar.
2. Beat in the flour and vanilla until combined.
3. Stir in the macadamia nuts.
4. Press into a greased 8-inch square baking pan.Bake at 350° for 20 minutes or until
lightly browned.
5. Cool on a wire rack.I
6. Increase oven temp to 375°.
7. In a mixing bowl, beat cream cheese ( or tofu & cream of tartar) until smooth.
8. Add sugar, egg (or oil) and vanilla; mix until combined. Pour over crust.
9. Cut pears into 1/8 inch slices; arrange in a single layer over filling.
10. Combine sugar and cinnamon; sprinkle over pears.
11. Bake at 375° for 28-30 minutes (center will be soft set and will become firmer upon
cooling).
12. Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before
cutting. Store in the refrigerator.
The taste reminds me of a pear cheesecake* FOR MY VEGAN FRIENDS: Use soy margarine such as Earth Balance. Smart Balance Light is vegan but not really suitable for cooking/baking. Regular Smart Balance is NOT VEGAN.
Vegan Fried Chicken
½ cup textured soy protein (TVP granules)
1 tablespoon vegetarian chicken bouillon powder
2/3 cup seasoned breadcrumbs (or crushed cornflakes)
2-3 small red or white potatoes
½ teaspoon seasoned salt
1 clove fresh minced garlic
Oil for frying
Directions:
1. Cut potatoes into bite sized pieces so they cook faster. Boil potatoes until soft
enough to mash easily with a spoon.
2. Put ½ cup hot water in a bowl. Stir in bouillon powder. Soak textured soy protein
in this liquid for 10 minutes.
3. Mix in seasoned salt, garlic and other seasonings to taste.
4. Mix in enough mashed potatoes to make a cohesive mixture that can be formed into
patties. If still too runny, add some unbleached flour. Put breadcrumbs or crushed
cornflakes in a plate. Dip patties into breadcrumbs or cornflakes, covering them
completely.
5. Heat some oil on medium heat in a heavy frying pan. Fry patties in oil until crispy,
turning occasionally. You will be astounded! I certainly was by the great taste.
Make Mine Meatless Thursday Recipe: Chickpea Potato Curry
3-4 cloves fresh garlic
2 TSP fresh grated ginger
1 TBSP ground cumin
1 TSP ground coriander
2 TSP dried cilantro
1 TBSP ground yellow mustard
1 TSP chili powder
1/2-1 TSP turmeric
1 TSP raw sugar1
/2 TSP sea salt
1 TBSP butter or Smart Balance or Earth Balance spread
3 medium potatoes (red or gold work best)
1 can diced tomatoes, drained
1 can chickpeas, drained
21/2 -3 cups water
1/4 TSP cayenne [add up to 1 TSP if you like it spicy as I do]
1. Add 21/2-3 cups water to a pot.Peel and cut potatoes into small pieces. Add to the pot.
2. Add drained chickpeas and tomatoes.
3. Add other spices. Stir and cook on medium heat for 30-40 minutes.Serve over brown rice for a
tasty flavorful meal.
TAKE BACK YOUR HEALTH Easy Soft Bread
1 cup water heated to 120 to 130° F
¼ CUP. Canola Oil
3 CUPS unbleached flour
¼ CUP. raw sugar
½ TSP. salt
1 pkg active dry yeast
1. Lightly spoon flour into measuring cup; level off. In large bowl combine all the dry
ingredients; mix well.
2. Combine the water and the oil; mix well and pour and knead into dry ingredients. Turn
dough out onto lightly floured surface. Knead dough 8 minutes until smooth.
3. Place dough in bowl; cover with aluminum foil or towel. Let rise in a warm place for
30 to 40 minutes.
4. Take covering off and punch down dough. On lightly floured surface place dough and
cover with inverted bowl, and allow to rise for 15 minutes.
5. Shape dough into rolls or loaf. Spray baking pan with non stick cooking spray. Place
rolls or loaf in baking pan, cover; let rise in warm place for 35 to 40 minutes or until
doubled in size.
6. Preheat oven 350°F. Bake at 350 F (or 390°F for 2 loaves) for 25 to 35 minutes or
until brown.
7. Brush top with Smart Balance spread or softened butter on cooling rack. ENJOY!
TAKE BACK YOUR HEALTH Easy Whole Wheat Bread
1 cup water heated to 120 to 130 F
2 TBSP. Canola Oil
2 CUPS unbleached flour
1 CUP whole wheat flour
2 TBSP. raw sugar
1/2 TSP. salt
1 pkg active dry yeast 1. Lightly spoon flour into measuring cup; level off. In large bowl combine all the dry
ingredients, mix well.
2. Combine the water and the oil; mix well and pour and knead into dry ingredients.
3. Turn dough out onto lightly floured surface. Knead dough 8 minutes until smooth.
4. Place dough in bowl; cover with plastic wrap and then cloth towel. Let rise in a warm
place for 30 to 40 minutes.
5. Take cloth towel and plastic wrap off and punch down dough. On lightly floured
surface place dough and cover with inverted bowl, and allow to rise for 15 minutes.
6. Shape dough into rolls or loaf. Spray baking pan with non stick cooking spray. Place
rolls or loaf in baking pan, cover; let rise in warm place for 35 to 40 minutes or until
double in size.
7. Preheat oven 350°F. Bake at 350 F (or 390°F for 2 loaves) for 25 to 35 minutes or
until brown.
8. Brush roll or loaf with Smart Balance spread on cooling rack, and ENJOY!
TAKE BACK YOUR HEALTH Vegan Calico Beans
1 - package BOCA Burger Style Crumbles
1 - onion, chopped [ or 3-4 cloves fresh garlic]
2 - 16oz. cans Bush Vegetarian Baked Beans
1 - 16oz. can Bush Light Red Kidney Beans
1 – 16 oz. can Bush Dark Red Kidney Beans
1 - 16oz. can Bush Chili Beans (mild or medium)
1 - 16oz. can butter beans, drained
½ -1 cup Bacos or McCormick’s bacon bits (not the real bacon)
¾ cup raw sugar
½ cup distilled vinegar
1 tablespoon dry mustard
1. Brown "meat" and onion (or garlic), drain, and put in crock pot.
2. Add other ingredients and stir until blended.
3. Cook on low heat for at least 5 hours, stirring occasionally.
4. Serve buffet style directly out of the crock pot.5. Great served over brown rice or pasta. Coconut milk banana-mango ice cream (NO ICE CREAM MACHINE REQUIRED)
1 13.5-14 oz. can coconut milk ( full fat version, not the light)
2 medium size bananas
1/4 cup Philippine brand dried mangoes
1 TBSP organic powdered sugar
1/4 TSP pure vanilla extract
2 TBSP water
1. Place can of coconut milk in the refrigerator.
2. Cut up 2 bananas in 1 inch size slices and place in the freezer for up to one hour.
3. Reconstitute 1/4 cup dried mangoes in 2 TBSP water and place in the refrigerator for 5-10 min.
4. Add cold bananas, mangoes, sugar, vanilla & coconut milk to a blender and mix until well
blended.
5. Pour in glass bowl with a lid and place in freezer until frozen.*
6. Scoop out like regular ice cream and enjoy. Makes 3.5 cups.
7. Try not to eat the whole thing at once. (smile)
* Makes a great tasting smoothie or milk shake as well if you do not freeze it.
TAKE BACK YOUR HEALTH Veda’s Caribbean Black Bean Surprise
1 15oz can tomatoes, drained
1 15oz can black beans, drained
1 cup -- Frozen corn
1½ cups Canned (in 100% juice) or fresh pineapple chunks
½ - teaspoon ginger
1-2 teaspoons curry powder (to your taste)
Save some of the drained tomato or pineapple juice in case the mixture gets too thick during heating. Heat in a saucepan and serve over brown rice or pasta. You can also add chopped peppers, water chestnuts, etc.)