Tuesday, October 12, 2021

Soy Curls and Broccoli

 Soak in warm water for 10 minutes:

4 cups soy curls


Drain, pressing out as much water as possible. Toss with:

1/4 cup cornstarch

Place soy curls in a large nonstick frying pan and cook over medium heat in a small amount of olive oil until slightly browned. Remove from pan and set aside. Place in pan:

2 pounds broccoli, cut in bite-sized pieces

1/2 cup water

Steam broccoli until bright green. (Or you can use frozen broccoli and microwave until almost cooked.)

Mix the following sauce:

1 cup water

1/4 cup Braggs or soy sauce

1/3 cup brown sugar

4 tsp. cornstarch

1 tsp. McKay's chicken seasoning

2 tsp. sesame oil

1 tsp. ginger paste

8 cloves garlic, minced (or 3 Tbsp. minced garlic from a jar)


Combine the broccoli, soy curls, and sauce in the frying pan. Cook until sauce thickens. Serve over rice.

Saturday, September 25, 2021

Medicinal Elderberry Syrup

I think this syrup tastes pretty good, but others in the family don't find it sweet enough. Regardless, this isn't a pancake syrup recipe. It's just intended to be taken a spoonful a day to boost immunity. Whether or not it works I don't know, but I think it's worth trying, and it's a lot cheaper than buying elderberry syrup!

Bring to a boil: 

3 parts water

1 part dried elderberries (I bought these from Amazon)

Boil for at least 30 minutes to render the elderberries safe to consume. I usually just boil it for 1 hour. Then strain the elderberries through a cheesecloth, saving the liquid. Squeeze as much liquid out as possible. This is messy. If anyone has a better way of doing this, let me know! Measure the juice you extract and mix as follows:

3 parts elderberry juice 

1 part honey

Refrigerate. Take a spoonful a day. If you make a large batch, you can freeze portions for later use or bring to a boil and pour into hot jars and seal.

Friday, September 24, 2021

Farmer's Casserole

Spray an 11 x 14 inch baking dish with nonstick spray. Toss in the pan:

6 large potatoes, cubed

2 Tbsp. olive oil

2 tsp. salt

Bake at 350 for 20-30 minutes, or until tender. Stir once during this time. Meanwhile, saute the following:

1 onion, chopped

1 bell pepper, chopped

2 Tbsp. olive oil or water

When vegetables are tender, set aside in a bowl. Mix in:

2 tomatoes, chopped

In the same frying pan used above, saute:

2 pounds tofu, crumbled

2 tsp. minced garlic

2 tsp. salt

1/2 tsp. turmeric

1/2 cup yeast flakes

When potatoes are cooked, spread tofu mixture over potatoes. Then top with:

1 cup non-dairy milk

cooked vegetable and tomato mixture from above

1-2 cups shredded pepper jack cheese


Bake at 350 for 20 minutes.

Pepper Jack Cheese

Dice finely and saute in a small amount of coconut oil:

2-4 jalapeƱo peppers


Mix in:

2 tsp. crushed red pepper flakes


Set aside.

Combine in a Vitamix blender or other high-speed blender:

1 cup cashews

1/2 cup refined coconut oil

3 Tbsp. yeast flakes

2 tsp. herb salt or other seasoned salt

1/2 Tbsp. salt

1 tsp. onion powder

2 Tbsp. lemon juice

2 Tbsp. apple cider vinegar

Blend as smooth as possible. Then add to the blender:

1/2 cup tapioca flour

3 Tbsp. kappa carrageenan 

3 cups boiling water

Quickly blend for 1 minute, using tamper to help ingredients mix. Turn off blender. Quickly add pepper mixture from above and pulse to combine. Quickly pour into a container with a volume of at least 6 cups. Cover and refrigerate. When the cheese cools, you can slice, shred, or cube the cheese.

Sunday, September 19, 2021

Ranch Dressing/Dip

Stir together:
1     cup vegan mayo
1    tsp. dill weed
1     tsp. garlic powder
1     tsp. onion powder
1     Tbsp. parsley
1/2    tsp. salt
1/8     tsp. paprika
1     tsp. lemon juice
1/4     cup water

Use on salad or as a dip for vegetables.

Sunday, August 22, 2021

Garlic Yogurt Dipping Sauce

Stir together:

1 cup plain, unsweetened soy yogurt

1/4 cup lemon juice 

2 Tbsp. olive oil

2 tsp. honey

4 tsp. dried parsley

1 Tbsp. minced garlic

1/2 tsp. salt, or to taste

Use as a dipping sauce for zucchini fritters or as a general savory topping for anything else!

Wednesday, July 7, 2021

Zucchini Bisque

 This quick and easy soup is a tasty way to use up abundant zucchini on a cooler summer day.


2 medium onions, coarsely chopped

1/4 cup olive oil

Then stir in:

2 to 2-1/2 pounds diced zucchini

4 cups vegetable stock (I used water and 4 tsp. McKays Chicken Style Seasoning)

1-1/2 tsp. dried basil

2 tsp. salt

1 tsp. onion powder

Bring to a boil and simmer 15 minutes or until zucchini is soft. Puree with a hand blender or in a regular blender. 

Blend the following:

1-1/2 cups water

1 cup raw cashews


Stir into the finished soup. Heat and serve.