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Thursday, November 29, 2012

Coffee Fudge Balls


These have a strong coffee flavor.  For a milder coffee flavor:  reduce or eliminate the coffee extract and/or reduce the amount of instant coffee.

I took some of these into my co-workers...they are now the new favorite ball....their previous favorite were the chocolate dried apple balls.

Ingredients:
1 cup walnuts, chopped
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup Quaker Quick Oats
1 tsp vanilla
1/4 cup Hershey's Unsweetened Cocoa Powder
3 tsp Coffee Extract - Nielsen Massey
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2 cups dates blended with 1/4 cup instant coffee and 1/2 - 3/4 cup water (depending on how dry the dates are)

Directions:
Blend dates, instant coffee and water until smooth.

Mix everything together in a bowl until well combined.  Shape into balls.  Store in freezer.  I store these in the freezer to keep them firmer, but I actually prefer the taste of them at room temperature.  So I usually take a couple out of the freezer and leave them sitting out until they are room temperature.

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



Estimated Nutritional Value per ball based on 40 balls:  Calories 70, Total Fat 3.5g, Cholesterol 0mg,  Sodium 1mg, Carbs 9.2g, Fiber 1.6g, Sugars 5.8g, Protein 1.5g

Give thanks to the Lord because he is good.  His love continues forever.
Psalms 136:1 (NCV)

Wednesday, November 28, 2012

Chocolate Caramel ViceCreme




This is when it came out of the ice cream maker - nice and soft - just the way I like it !!!!!



This is after it had been in the freezer overnight.  Of course I had to let it sit for awhile so it would be nice and soft like the picture above !!!!  


Ingredients:
1/4 cup almond milk
2 Tbsp Arrowroot Powder  ( I use Bob's Red Mill)
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1/2 cup almond milk
2 cups soy creamer 
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1/2 cup almond milk
1/4 cup peanut butter
1/2 cup chopped dates
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1-1/2 tsp vanilla extract
1-1/2 tsp Caramel Extract  (use 1 Tbsp for a stronger caramel flavor)
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1/2 cup vegan chocolate chips

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

In a blender, blend 1/2 cup almond milk, peanut butter and chopped dates until smooth.

Mix the soy creamer, 1/2 cup almond milk, cocoa powder and date mixture in a saucepan.  Bring to a boil.  Let boil for about 1 minute - stirring constantly.   Remove from heat.  Add the arrowroot mixture, vanilla extract and caramel extract.  Mix thoroughly.  

Let cool and then make in an ice cream maker. Slowly add in the chocolate chips while the ice cream maker is churning.  (I added mine in while the mixture was still too hot and they melted !!!)

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 tell you the truth, whoever hears what I say and believes in the One who sent me has eternal life.  That person will not be judged guilty but has already left death and entered life.
John 5:24 (NCV)

Sunday, November 18, 2012

Spinach Butternut Squash Lasagna









I made a "cheese sauce" from Jo Stepaniak's  The Ultimate Uncheese Cookbook and put it on top of the lasagna.... it was SOOOOOOO good !!!

This recipe was featured on AllFreeCasseroleRecipes.com  You can see the feature post here.

My dad LOVES this lasagna ....whenever he eats it, he tells me that it is REALLY good !!!!



Ingredients:
1 box whole wheat or brown rice lasagna noodles
1-1/2 jars low sodium spaghetti sauce (about 40 ounces) (no sugar)
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1 package silken tofu (I used  Morinu Soft Silken Tofu )
1/4 cup unsweetened almond milk
2 cups butternut squash, cooked
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1 tsp oregano
1 tsp basil
1/2 tsp garlic powder
1/2 cup Nutritional Yeast Flakes
2 - 10 ounce packages frozen chopped spinach, thawed and drained well


Directions:

Place tofu and almond milk in a blender and blend until smooth and creamy.  Add in butternut squash and blend until well combined.

Pour into a bowl and add in oregano, basil, garlic powder, nutritional yeast, and spinach.  Stir until well combined. 


To assemble, in a 9x13 lasagna pan, spread a thin layer of spaghetti sauce, then a layer of noodles, then a layer of the tofu filling.  Continue in the same order.  Finish with a layer of noodles topped with the spaghetti sauce.  


Bake at 350 degrees for about an hour.



Estimated Nutritional Value per serving based on 12 servings:  Calories 181, Total Fat 3.8g, Cholesterol 8mg,  Sodium 83mg, Carbs 29.4g, Fiber 5.1g, Sugars 3.8g, Protein 11.2g



Enjoy serving the Lord, and he will give you what you want.

Psalm 37:4  (NCV)


Saturday, November 17, 2012

Caramel Nut Clusters








I was inspired by Angela's Home Made Twix bars for the caramel taste by blending peanut butter and milk with the dates.


Ingredients:
1/4 cup Brown Rice Syrup
1 tsp vanilla
2 cups peanuts
2 cups vegan chow mein noodles
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1/4 cup peanut butter 
1/2 cup vegan chocolate chips
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1 cup chopped dates
3 Tbsp almond milk
1 Tbsp peanut butter


Directions:
Blend dates, almond milk, and 1 Tbsp peanut butter in blender until smooth.  

Melt 1/4 cup peanut butter with chocolate chips in microwave.

Then combine all ingredients in a bowl and mix together.
Press into an 8x8 pan and store in fridge.


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



Estimated Nutritional Value per bar based on 16 bars:  Calories 225, Total Fat 14.5g, Cholesterol 0mg,  Sodium 57mg, Carbs 20.8g, Fiber 3.1g, Sugars 12.6g, Protein 7g


Seek his will in all you do, and he will show you which path to take.
Proverbs 3:6 (NLT)



Thursday, November 15, 2012

Chocolate Cinnamon Muffins (GF)




Ingredients:
3/4 cup Garbanzo Bean Flour
1/2 cup Quinoa Flour
3/4 cup Sweet White Rice Flour
1/2 cup Hershey's Unsweetened Cocoa Powder
1 tsp Xanthan Gum
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp ground cardamon
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1/2 cup almond milk
2 medium to large very ripe bananas, mashed
2/3 cup date syrup 

Directions:
Mix date syrup, almond milk and mashed bananas 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 and bake at 375 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 179, Total Fat 3.5g, Cholesterol 0mg,  Sodium 56mg, Carbs 36.8g, Fiber 3.4g, Sugars 14.9g, Protein 5.8g

Trust in the Lord with all your heart; do not depend on your own understanding.
Proverbs 3:5 (NLT)

Wednesday, November 14, 2012

Sweet Potato Black Bean Burgers








Ingredients:
1 can black beans, drained and rinsed
2 cups cooked mashed sweet potatoes
1 small onion, chopped
1 tsp minced jar garlic
1 Tbsp dried cilantro
1-1/2 tsp cumin
1 tsp ground ginger
3/4 cup Quaker old fashioned oats
1/4 cup Wheat Gluten (or use more oats)
1/4 cup Sunflower Seeds
1 Tbsp Nutritional Yeast Flakes or Brewer's Yeast
1/2 tsp assorted chili peppers spice (I used  Nanami Togarashi   ) or use 1/4 tsp tabasco sauce and 1/2 tsp chili powder

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 20 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.



Estimated Nutritional Value per burger based on 10 burgers:  Calories 126, Total Fat 1.4g, Cholesterol 0mg,  Sodium 171mg, Carbs 23g, Fiber 4.4g, Sugars .9g, Protein 7.6g



We make our own plans, but the Lord decides where we will go.

Proverbs 16:9 (CEV)

Monday, November 12, 2012

Oaty Banana Bars



Ingredients:
2-1/2 cups Quaker old fashioned oats
1 tsp  Caramel Extract
1 Tbsp  Chia Seeds
1 tsp cinnamon
1/4 tsp salt
1 Tbsp Hershey's Unsweetened Cocoa Powder
1/2 cup vegan chocolate chips
2 mashed bananas
1/2 cup peanut butter
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2-3 Tbsp Agave Nectar

Directions:
Mix everything together in a bowl until thoroughly combined.  Put in an 8x8 pan and pat the mixture firmly down.   I store mine in the fridge.

Estimated Nutritional Value per bar based on 16 bars:  Calories 129, Total Fat 6.5g, Cholesterol 0mg,  Sodium 74mg, Carbs 15.6g, Fiber 2.8g, Sugars 5.2g, Protein 4g

     
The one thing I ask of the Lord - the thing I seek most- is to live in the house of the Lord all the days of my life, delighting in the Lord's perfections and meditating in his Temple.
Psalm 27:4  (NLT)

Saturday, November 10, 2012

Spinach Bean Burgers (DF, GF)




I made these when my niece was down this weekend.   We both thought they were GREAT !

Ingredients:
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 small onion, chopped
1 bell pepper, chopped
1 tsp minced jar garlic
1 10-ounce package chopped spinach, thawed and squeezed to remove excess water
1 Tbsp  Bragg Liquid Aminos
1/3 cup Quaker old fashioned oats
3/4 cup walnuts, finely chopped
1/3 cup  Ground Flaxseed
1/2 tsp ground sage
1 Tbsp dried parsley
1 tsp ground thyme


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 Griddlerfor about 20 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.



Estimated Nutritional Value per burger based on 10 burgers:  Calories 198, Total Fat 8.7g, Cholesterol 0mg,  Sodium 273mg, Carbs 24.6g, Fiber 7.6g, Sugars 2.1g, Protein 11.9g

  

There was a man named John who was sent by God.  He came to tell people the truth about the Light so that through him all people could hear about the Light and believe.

John 1:6-7 (NCV)

Friday, November 9, 2012

Gingerbread Muffins (GF)






My niece was visiting for the weekend and since she is trying to avoid gluten, I decided to make a gluten free version of the gingerbread muffins for her.  They came out REALLY REALLY good.   Both my niece and my husband REALLY liked them also.




Ingredients:
3/4 cup Garbanzo Bean Flour
1/2 cup Quinoa Flour
3/4 cup Sweet White Rice Flour
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground allspice
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2/3 cup molasses
1/3 cup almond milk
2 medium to large very ripe bananas, mashed

Directions:
Mix molasses, almond milk and mashed bananas in one bowl. 

Mix the rest of 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 and bake at 400 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  I only got 10 muffins because I was making them a little larger.

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 10 muffins:  Calories 193, Total Fat 3g, Cholesterol 0mg,  Sodium 76mg, Carbs 78.5g, Fiber 2.7g, Sugars 15.6g, Protein 3.7g


God sent his Son into the world not to judge the world, but to save the world through him.
John 3:17 (NLT)



Sunday, November 4, 2012

Gingerbread Muffins






This recipe was adapted from a recipe in a Betty Crocker Christmas Cookbook.  My "guinea pig" testers REALLY liked these muffins... and my husband LOVES these muffins and keeps requesting that I make them !!!!  AND.... my husband does not usually like muffins !!!!!








Ingredients:
2 cups wheat flour or Spelt Flour
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground allspice
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1/4 cup brown sugar
1/2 cup molasses
1/3 cup almond milk
2 medium to large very ripe bananas, mashed

Directions:
Mix brown sugar, molasses, almond milk and mashed bananas in one bowl. 

Mix the rest of 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 and bake at 400 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  I only got 10 muffins because I was making them a little larger.

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 10 muffins:  Calories 193, Total Fat 2.3g, Cholesterol 0mg,  Sodium 73mg, Carbs 41.2g, Fiber1.6g, Sugars 15.8g, Protein 3g


For God loved the world so much that he gave his one and only Son, so that everyone who believes in him will not perish but have eternal life.
John 3:16 (NLT)