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Sunday, July 29, 2012

Cocoa Banana Nut Bars



Ingredients:

1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup chopped nuts
1 cup rice cereal
1/4 cup Hershey's Unsweetened Cocoa Powder
1 large mashed banana
1/2 cup date syrup
1 tsp vanilla extract
1 tsp coconut extract


Directions:

Mix everything together in a bowl until thoroughly combined.  Put in an 8x8 pan and pat down.  Put in fridge.  I left mine in the fridge overnight before I had any.

Date syrup is basically made from dates and water.  Put dates and water in a saucepan - make sure the dates are covered with the water.  Bring to a boil, reduce heat and simmer for about 1 hour.  Then mash the dates or put in a blender.  


This foolish plan of God is wiser than the wisest of human plans, and God’s weakness is stronger than the greatest of human strength.
1 Corinthians 1:25 (NLT)

Saturday, July 28, 2012

Lentil Rice Burgers




Ingredients:
1 small onion, chopped
1 cup rice, cooked
1 can lentils, drained
1/2 tsp garlic salt
1 stalk celery, chopped
1 carrot, grated
2 tsp mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp basil
1/4 cup Nutritional Yeast Flakes  (I use Now Foods)
1/2 cup bread crumbs
1/4 cup Ground Flaxseed (I use Bob's Red Mill)

Directions:
Mix all ingredients in a bowl until well combined.  Form into patties.

Then fry them on medium-high in a pan on the stove until browned on both sides or bake them at 350 degrees for 20-30 minutes or cook them on a grill.   I cook them on my   Cuisinart 5-in-1 Griddler for about 20 minutes.  


Estimated Nutritional Value per burger based on 8 burgers:  Calories 174,  Total Fat 1g,  Cholesterol 0mg, Sodium 299mg, Carbs 33g, Fiber 3.6g,  Sugars 1.7g,  Protein 7.7g, 
  

We can show compassion to someone we know, but the Lord shows compassion for all humanity. He corrects us; he disciplines us; he teaches us. Like a shepherd tending sheep, he brings us back to himself.
Sirach 18:13 (GNT)


Sunday, July 22, 2012

Curry Rice



Ingredients:

1 cup rice
2 cups water or vegetable broth
1 tsp curry powder
2 tsp vegan chicken broth powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp minced garlic
1 Tbsp dried minced onion

Directions:

Place everything in a rice cooker.  Set the rice cooker for the regular cycle and cook until done.

I really like the Rival 6-cup Rice Cooker w/Steamer.   It makes cooking rice SOOO easy.  I just put all the ingredients in the cooker .  So my rice dish is complete with spices and veggies when the rice is cooked.  The 6 cup isn't a big rice cooker, but it is plenty for 2 people.  


See if there is any bad thing in me.  Lead me on the road to everlasting life.

Psalm 139:24  (NCV)

Saturday, July 14, 2012

Pumpkin Spice Muffins



This recipe was adapted from a recipe in "Pumpkin Lovers Cookbook".  My "guinea pig" testers thought these muffins were REALLY good...there wasn't a muffin left !!!  They thought the consistency was good, as well as the flavor.  



Ingredients:
1 and 3/4 cups wheat flour or Spelt Flour
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp baking powder
1 tsp baking soda
2 Tbsp Ground Flaxseed (I use Bob's Red Mill)
--------
1 cup canned pumpkin puree
1/2 cup unsweetened applesauce
1/3 cup molasses
1 tsp vanilla extract

Directions:
Mix the  pumpkin puree, applesauce, molasses and vanilla in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan.  Bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 113, Total Fat .7g, Cholesterol 0mg,  Sodium 110mg, Carbs 24.4g, Fiber 1.9g, Sugars 6.9g, Protein 2.5g


...The things impossible for people are possible for God.
Luke 18:27 (NCV)



Thursday, July 12, 2012

Cocoa Banana Nut ViceCreme


Since I always put nuts on the Cocoa Banana ViceCreme...I decided to just add the nuts in the ViceCreme while making it !!!!



Ingredients:
1-1/4 cup almond milk
2 cups soy creamer 
1/2 cup sugar
2 large bananas (mashed REALLY fine - can put in blender to mash)
2 Tbsp Arrowroot Powder ( I use Bob's Red Mill)
1-1/2 tsp chocolate extract (optional)
1-1/2 tsp vanilla extract (use 1 Tbsp if no chocolate extract)
3/4 cup chopped nuts or whole peanuts (whichever you prefer!!!)


Directions:
Mix 1/4 cup almond milk with the arrowroot powder and set aside.  Mix the soy creamer, rest of almond milk, cocoa powder, bananas and sugar in a saucepan.  Bring to a boil.  Let boil for about 1 minute - stirring constantly.   Remove from heat.  Add arrowroot mixture, chocolate extract and vanilla extract.  Mix thoroughly. 

Let cool and then make in an ice cream maker.  Slowly add the nuts to the ViceCreme while it is churning in the ice cream maker.  

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.


You will show the right path to all who worship you.

Psalm 25:12 (CEV)



Wednesday, July 11, 2012

Vanilla ViceCeme





Ingredients:
1-1/4 cup almond milk
2 cups soy creamer 
3/4 cup sugar
2 Tbsp Arrowroot Powder  ( I use Bob's Red Mill)
1 Tbsp vanilla extract


Directions:
Mix 1/4 cup almond milk with the arrowroot powder and set aside.  Mix the soy creamer, rest of almond milk, and sugar in a saucepan.  Bring to a boil.   When mixture starts to boil, remove from heat.  Add arrowroot mixture and vanilla extract.  Mix thoroughly.  

Let cool and then make in an ice cream maker.   

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.



For now there are faith,    hope, and love. But of these three,    the greatest is love.

1 Corinthians 13:13 (CEV)



Monday, July 9, 2012

Coffee Chip ViceCreme



Coffee ViceCreme with chocolate chips..... YUM.... coffee and chocolate is always a GREAT combination in my book !!!!!




Ingredients:

1 and 1/4 cup almond milk (I used chocolate almond milk) 

2 cups non-dairy creamer (I used So Delicious Original Coconut Milk Creamer)

1/2 cup sugar (I actually used brown sugar)

2 Tbsp instant coffee

2 Tbsp Arrowroot Powder ( I use Bob's Red Mill)

1 Tbsp Coffee Extract (I use Nielsen-Massey or OliveNation)

1 and 1/2 tsp vanilla extract

1/2 cup vegan chocolate chips

Directions:

Mix 1/4 cup almond milk with the arrowroot powder and set aside.  Mix the soy creamer, rest of almond milk, instant coffee and sugar in a saucepan.  Bring to a boil.  Let boil for about 2 minutes - stirring constantly.   Remove from heat.  Add arrowroot mixture, coffee extract and vanilla extract. Stir for a minute or two for the mixture to thicken.  

Let cool and then make in an ice cream maker.  Add the chocolate chips while the ice cream maker is churning. 


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.


...I do have faith! Please help me to have even more.

Mark 9:24 (CEV)