Monday, July 18, 2011

Pineapple Millet Crumble

This is a favorite dish to serve for Sabbath breakfast because I can make it ahead of time and have it in the fridge. It also makes for a quick meal because it already has everything in it––fruit, nuts (if your granola has nuts), and grain.

Spread in the bottom of a 9x13x2-inch pan:
2 cups granola
Next, add a layer of:
4 sliced bananas
Follow this with a layer of:
1 can (19 ounces) crushed pineapple (do not drain)
Blend smooth:
1 cup cooked millet
1 ¼ cups pineapple juice
¼ cup dates
1 tsp. vanilla
1 tsp. coriander
¼ tsp. lemon extract
¼ tsp. salt
Pour this mixture over the above. Top with the following:
2 cups granola
Chill and serve for breakfast.

Thursday, July 14, 2011


Mix in a large, flat baking dish:
9 cups quick oats
1 cup chopped almonds
3/4 cup coconut
1 cup whole wheat flour
3/4 cup sunflower seeds

Mix separately:
1 cup oil
1/4 cup water
1-1/4 cups raisin sauce (cover 1-1/4 cup of raisins with water, let sit overnight, and then blend smooth)
1 tsp. salt

Pour over mixture in pan and mix well. Bake at 225 degrees for 3 hours. Stir every 30 minutes.

Tuesday, July 5, 2011

Tofu Filling for Wraps

This recipe smells a little strong of lemon juice when you are making it, and I wouldn't recommend eating it like scrambled tofu, but it's amazing how good it is as a filling in wraps!

6 Tbsp. lemon juice
Tbsp. mustard
3/4 cup yeast flakes
1 tsp. turmeric
2 tsp. garlic
1/4 tsp. onion powder
3/4 tsp. salt
2 boxes mori nu tofu, mashed
Mix and cook in a frying pan for 10-15 minutes. Use as a filling for wraps along with your choice of veganaise, shredded carrot, salsa, soy cheese, lettuce, tomato, onion, and avocado.

Sunday, May 22, 2011


I helped make these a lot growing up, but I haven't made them for a long time until last week. One of the most fun things as a kid was shaping them into all kinds of interesting shapes and letters of the alphabet!

1-1/2 cups quick oats
2 cups whole wheat flour
2 tsp. onion powder
2 tsp. dill
3/4 tsp. salt
2 Tbsp. sugar

1 Tbsp. oil

Rub with hands to evenly mix in the oil. Then add:
1 cup water

Mix quickly and evenly. Pinch off small pieces and roll into sticks a little larger around than a pencil. Bend into interesting shapes if desired. Place on cookie sheet. Bake @ 325 degrees for 30-45 minutes, turning over once in the middle.

Thursday, April 7, 2011

Kale Salad

I'm so excited about how healthy kale is. Now here's a way to enjoy it raw to get the most out of its goodness.

Fill a 2-quart salad bowl with:
Kale chopped into bite-sized pieces.

Combine the following for dressing and pour over salad:
2 Tbsp. lemon juice
1 Tbsp. Braggs
1 Tbsp. olive oil
1/2 tsp. onion powder
1/4 tsp. garlic powder

Massage the dressing into the kale with your hands. This action tenderizes the leaves.

Then add:
4 radishes, sliced
4 green onions, sliced
1/4 cup black olives, sliced
1/4 cup toasted sunflower seeds
1 tomato, diced

Serve immediately. If you want to make it ahead, massage the dressing into the kale ahead of time and add the toppings just before serving. 

Monday, March 7, 2011

Pasta Salad

I needed to fix a quick light lunch the other day, and this is what I came up with. It is really good! You could also add bell pepper if you like.

Cook, drain, and rinse in cold water:
3 cups dry rotini noodles (not 3 cups after they are cooked--3 cups before cooking them)

Place in a bowl and mix in the following:
2 stalks celery, chopped
1/2 cucumber, chopped
1 small tomato, chopped
1/3 cup minced onion (adjust to taste)
1/2 cup whole black olives
1 cup mashed garbanzos

Mix the following for the dressing:
1/2 cup Italian dressing (I used the Italian dressing recipe below on this blog)
2 Tbsp. Vegenaise or other mayonnaise
1/2 tsp. dill
1/2 tsp. salt

Mix well. Chill to allow flavors to blend and serve.
(Mine didn't last long after it was made though!)

Italian Dressing

If you want to make your own Italian dressing, if you want a dressing without vinegar, or if you want a dry mix of seasonings for Italian dressing to use in another recipe, here's one I came up with recently.

Combine for dry mix:
1 Tbsp. garlic powder
1 tsp. salt
1 Tbsp. sugar
2 tsp. oregano
1/4 tsp. thyme
1 tsp. basil
1 Tbsp. parsley
1/4 tsp. celery salt

Store in an airtight container. To make dressing, mix the following:
2 Tbsp. dry mix
1/4 cup lemon juice
2/3 cup oil
2 Tbsp. water

Carrot Soup

I know--it sounds weird! And it is unique. My mom and I came up with this recipe when we had a lot of gluten broth that needed to be used up, and a lot of carrots. The gluten broth was leftover from making this gluten recipe: If you don't have any gluten broth, you can substitute similar proportions of water and Braggs to what you find in that gluten recipe.

Saute together until soft:
1 medium onion, chopped.
1 Tbsp. oil

Then add:
2 pounds carrots, sliced (about 7 cups)
1 stalk celery, sliced
2-3 cloves garlic, chopped
4 cups gluten broth
1/2 tsp. celery salt
1 bay leaf

Cook until very well done. Remove bay leaf. Blend smooth and return to pot. Add:
1 can (13.5 oz.) coconut milk

Heat through and serve. Creamy and delicious!