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Sunday, November 25, 2018

Dog Liver Sweet Potato Muffins


Our dogs LOVE these.  As soon as I get them out the dogs are sitting in the kitchen waiting for them !!


Ingredients:
2 pieces of liver (about 2/3 cup when chopped)
3 eggs, with shells (for calcium)
1/4 cup potato or quinoa flour
1 can green beans, drained
1 sweet potato, cooked
1 tsp turmeric

Directions:
Put everything in a blender or food processor and blend until well combined.

Pour into a muffin pan.

Bake for about 40 minutes at 350 degrees.

Thursday, November 22, 2018

Chickpea Casserole (DF, GF)




This is simple to make yet delicious ...the nutritional yeast gives it a cheesy flavor.



Ingredients:
  • 3 cans chickpeas, with liquid
  • 3/4 cup nutritional yeast
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 1 Tbsp minced jar garlic
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 16-oz package frozen California blend veggies, thawed
  • 1 16-oz package frozen peas, thawed
  • 1/4 tsp black pepper
  • 1 cup unsweetened almond milk
Directions:
In a bowl, combine all ingredients.  Mix together to combine and pour into a casserole dish.

Bake 45 minutes at 375 degrees.

I sprinkled paprika on top after it was done baking.


    Saturday, November 3, 2018

    Chocolate Crisp Cranberry Almond Snack Balls (GF)




    These have a good combination of flavors.  The sweetness of the cranberries and chocolate chips make it a nice dessert after dinner !!!!




    Ingredients:
    2 cups dates  (I use medjool dates)
    1/2 to 3/4 cup water (depending on how dry the dates are)
    ========
    1 cup old-fashioned oats
    1 cup almonds, coarsely chopped
    3/4 cup vegan chocolate chips
    1 cup dried cranberries 

    Directions:
    Soak the dates in the water for about 15 minutes to soften.

    Blend the dates (with water) in a blender or food processor and blend until well combined.  Stir in the remaining ingredients until well combined.

    Form into balls and store in fridge.  Each day these balls tend to get more flavorful.  I like these better after they have been in the fridge overnight.

    I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is easier and not as messy.


    My favorite food processor is the KitchenAid  7-Cup Food Processor

    For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender



    Saturday, October 27, 2018

    Quinoa and Black Beans (DF, GF)




    This is SOOOO quick, simple and easy to make in the pressure cooker.  

    This is good to eat by itself, as burrito filling, or on top of a potato.

    Ingredients:
    1 cup dried quinoa
    1 onion, chopped
    1 Tbsp minced jar garlic
    1 tsp ground ginger
    1 tsp ground cumin
    1 red bell pepper, chopped
    2 cans black beans, with liquid
    1 24-oz package frozen corn
    1 and 1/2 cups water or veggie broth 

    Directions:
    Put all ingredients in an electric pressure cooker and cook on high pressure for 5 minutes.  Release pressure naturally.  

    I have not tried this in a stove-top pressure cooker, so the time may not be the same.

    Sunday, October 21, 2018

    Dog Pumpkin Yogurt Frozen Treats



    Our dogs LOVE these.  I give the treats to the dogs frozen and OUTSIDE !!!  The dogs make a mess when eating these.


    Ingredients:
    1 32-oz container Plain Yogurt
    2 bananas, mashed
    1 29-oz can pure pumpkin 
    1/2 cup peanut butter

    Directions:
    Put everything in a bowl and stir until well combined.

    Put into ice cube trays and freeze.  

    Give as a frozen treat.


    Sunday, October 14, 2018

    Black Bean Green Bean Sweet Potato Soup (DF, GF)




    Ingredients:
    3 cans black beans, with liquid
    1 8-oz can tomato sauce
    1 onion, chopped
    2 Tbsp minced jar garlic
    2 tsp ground cumin
    3 dates, chopped
    3 cups of veggie broth (no sugar) or water
    1 cup orange juice
    1 12-oz package frozen green beans
    2 sweet potatoes, cut into chunks
    1 large red bell pepper, chopped
    1/4 tsp black pepper
    1 tsp ground coriander
    1 Tbsp dried cilantro flakes

    Directions:
    Put everything in a crockpot and cook on low for 8-10 hours or until done.


    Saturday, September 22, 2018

    Thick Lentil and Spinach Soup (DF, GF)



    I love lentil soup - this soup is REALLY thick (which I like).


    Ingredients:
    1 onion, chopped
    4 stalks celery, chopped
    1 Tbsp minced jar garlic
    2 cups dried lentils
    16-oz package frozen carrots
    1 16-oz package frozen spinach
    4 cups of veggie broth (no sugar) or water
    1 tsp ground cumin
    1 tsp ground coriander
    1/2 tsp salt
    1/4 tsp black pepper
    3 dates, chopped
    1 28-oz can tomatoes

    Directions:
    Put everything in a crockpot and cook on low for 8-10 hours or until done.


    Tuesday, September 18, 2018

    Quinoa Peas and Carrots (DF, GF)



    This is SOOOO quick, simple and easy to make in the pressure cooker.


    Ingredients:
    2 cups dried quinoa
    1 onion, chopped
    1 can carrots, with liquid
    1 can peas, with liquid
    1 Tbsp minced jar garlic
    1/2 tsp salt
    1 tsp dried marjoram
    1/8 tsp black pepper
    1 and 1/2 cups water or veggie broth 

    Directions:
    Put all ingredients in an electric pressure cooker and cook on high pressure for 2 minutes.  Release pressure naturally.  

    I have not tried this in a stove-top pressure cooker, so the time may not be the same.



    Sunday, September 16, 2018

    Black Bean and Quinoa Burgers (DF, GF)



    I froze the burgers after making them and before cooking them ....this picture is when I took them out of the freezer.


    Ingredients:
    1 can black beans, drained and rinsed
    1 cup cooked Quinoa
    2 Tbsp peanut butter
    2 tsp minced jar garlic
    2 stalks celery, chopped
    1 small onion, chopped
    1/2 bell pepper, chopped (I used a red and green pepper)
    1 Tbsp dried cilantro flakes
    1 Tbsp onion powder
    1 Tbsp garlic powder
    1 tsp chili powder
    1/2 tsp black pepper
    1/2 tsp ground cardamom
    1 Tbsp dried parsley flakes
    1 tsp ground cumin
    1 Tbsp  Bragg Liquid Aminos
    1/4 tsp assorted chili peppers spice (I used  Nanami Togarashi   ) or use  1 Tbsp chili powder
    2 Tbsp Ground Flaxseed mixed with 3 Tbsp warm water (set aside a few minutes for it to thicken)
    2 Tbsp whole wheat flour

    Directions:
    In a bowl, mash the beans to desired texture.   Mix in all the rest of the ingredients.

    Form into patties and cook.  I cook them on my    Cuisinart 5-in-1 Griddler for about 15 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.


    Saturday, June 23, 2018

    Peanut Butter ViceCreme (DF, GF)


    I LOVE LOVE LOVE ViceCreme (cuz I LOVED LOVED LOVED ice cream before I became vegan) 



    Ingredients:
    1 cup chopped dates
    boiling water
    ========
    1/4 cup unsweetened almond milk 
    1 Tbsp Arrowroot Powder  ( I use Bob's Red Mill) 
    ========
    2 cups unsweetened almond milk
    1/4 tsp salt
    1 and 1/4 cups peanut butter (no sugar)
    1 cup cooked and mashed sweet potatoes
    =======
    1 and 1/2 tsp vanilla extract 
    1 and 1/2 tsp coconut extract

    Directions:
    Cover dates with boiling water and let sit for about 15-20 minutes.  Drain off any excess water after soaking.

    Mix the 1/4 cup almond milk with the arrowroot powder and set aside. 

    In a blender or food processor, blend the almond milk, salt, peanut butter, sweet potatoes and dates.  Blend until smooth.  Add the arrowroot mixture, vanilla extract and coconut extract.  Blend thoroughly.  

    Then add to an ice cream maker and make the "viceceme" !!! 

    I actually have 2 ice cream makers; 1 that uses ice and 1 that doesn't.  I really like them both.  

    The Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker uses ice.  You can make a bigger batch of vicecreme, and I also think the vicecreme turns out "harder" than the other one.  At first I thought it would be a pain using one with the ice, but it really isn't.

    The Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker does not use ice.  The vicecreme is softer than the other, but still comes out good.  The one thing I found is the bowl really needs to be kept in the freezer for about a week before using it.  There were times I only left it in the freezer a couple of days, and the vicecreme was REALLY soft.  The capacity is much smaller than the one that uses ice.


    My favorite food processor is the  KitchenAid  7-Cup Food Processor

    For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender