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Sunday, June 30, 2013

Chocolate Pumpkin Spice Muffins



My "guinea pig" testers thought these muffins were REALLY good.  This is a variation of my Pumpkin Spice Muffins .
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 ginger
1/8 tsp ground cloves
2 tsp baking powder
1 tsp baking soda
1/4 cup Hershey's Unsweetened Cocoa Powder
1/4 cup and 1 Tbsp Sucanat   (or brown sugar)
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1 cup canned pumpkin puree
1/2 cup unsweetened applesauce
1/4 cup almond milk
2 medium to large very ripe bananas, mashed
1 tsp vanilla extract

Directions:
Mix the  pumpkin puree, applesauce, almond milk, bananas 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 115Total Fat .7g, Cholesterol 0mg,  Sodium 112mg, Carbs 26g, Fiber 2.5g, Sugars 7.2g, Protein 2.7g

I will praise you as long as I live.  I will lift up my hands in prayer to your name.
Psalm 63:4 (NCV)

Saturday, June 29, 2013

Chocolate Peanut Butter Coconut Banana Oat Balls (DF, GF)




My 6th grade teacher used to make "high fat/non-vegan" cookies called "Boiled Cookies".  I loved them SOOOOOOOOOO much, I asked her for the recipe.  So I tried to create a healthy/vegan version of the no-bake cookies.  These don't taste exactly like them, but they are still DELICIOUS !!!!  I can't eat just one !!!!!  These are "softer" than the "Boiled Cookies".


Ingredients:
1/4 cup Hershey's Unsweetened Cocoa Powder
1/2 cup unsweetened almond milk
1 banana, mashed
1/2 cup peanut butter (no sugar)
3 cups Quaker Quick Oats
1 tsp vanilla extract
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/2 cup date syrup 

Directions:
Mix everything together in a bowl. 

Form into balls and store in fridge.  Each day these balls tend to get more flavorful.

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


Estimated Nutritional Value per ball based on  26 balls:  Calories 114, Total Fat 5.6g, Cholesterol 0mg,  Sodium 28mg, Carbs 14.7g, Fiber 2g, Sugars 5.3g, Protein 3.5g




You were all baptized into Christ, and so you were all clothed with Christ.  This means that you are all children of God through faith in Christ Jesus.
Galatians 3:26 (NCV)

Tuesday, June 25, 2013

Tofu Spinach "Quiche" (DF, GF)




This is GREAT for anytime of the day... breakfast, lunch or dinner !!!  I LOVED it with ketchup......it was kinda like a spinach tofu scramble !!!!

This recipe was adapted from Lindsay's Quiche with Greens.



Ingredients:
1 pkg firm or extra firm tofu (water packed), drained and squeezed dry
--------
1 cup chopped veggies of your choice (I used celery, peppers and onion)
2-10 oz packages of frozen spinach, thawed and drained
1/2 tsp turmeric
1/2 tsp garlic salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp black pepper
1/4 cup cornstarch
1 tsp dried mustard powder
1/4 tsp assorted chili peppers spice (I used  Nanami Togarashi   )
1/3 cup Nutritional Yeast Flakes (I use Now Foods)

Directions:
Drain the package of tofu and squeeze to get out as much water as possible.  Also squeeze as much water out of the spinach as possible.

Blend the tofu in a blender or food processor until desired texture (mine was still a little lumpy.)  

Put the tofu into a bowl and mix in the rest of the ingredients.  Stir until well blended.  

Pour the mixture into a deep dish 9"or 10" pie dish and bake at 350 degrees for 30-40 minutes.  




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


Jesus is the only One who can save people.  No one else in the world is able to save us.
Acts 4:12 (NCV)

Sunday, June 23, 2013

Daniel Fast Applesauce Cinnamon Steel Cut Oat Muffins (GF)




The steel cut oats give the muffins a chewy texture.  As with all Daniel Fast muffins, since you can not use baking powder or baking soda,  they do not rise like "regular" muffins - resulting in a denser, chewier muffin.   I like mine warmed up in the microwave.  
 


Ingredients:

1/3 cup Oat Flour
1/3 cup Corn Flour
1/3 cup corn starch
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp pumpkin pie spice
1/4 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
--------
1 cup Steel Cut Oats  (I use Bob's Red Mill)
1/4 cup  date syrup 
1/2 cup unsweetened applesauce
1/2 cup unsweetened almond milk
2 medium to large very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)
1 tsp vanilla extract

Directions:
Mix the steel cut oats, date syrup,  applesauce, almond milk, mashed bananas and vanilla extract 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 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 108, Total Fat 1g, Cholesterol 0mg,  Sodium 9mg, Carbs 24.4g, Fiber 2.1g, Sugars 7.9g, Protein 2.4g

For we are God's masterpiece.  He has created us anew in Christ Jesus, so we can do the good things he planned for us long ago.
Ephesians 2:10 (NLT)

Saturday, June 22, 2013

Rye Bread






Ingredients:

1 cup + 2 Tbsp almond milk
4 tsp unsweetened applesauce
2 Tbsp sugar
1 tsp salt
1 tsp allspice
1 cup rye flour
2-1/4 cups bread flour
2-1/4 tsp yeast


Directions:

Place all ingredients in the bread pan according to your bread machine's  instructions.  I place the liquid ingredients in first, then the dry ingredients.  Then I make an indentation in the flour and put the yeast in it.  Select Basic cycle for making the bread.  

Depending on your bread machine, you may need to add additional milk or flour - check during the kneading cycle.

My bread machine is the Sunbeam 5891 2-Pound Programmable Breadmaker


God has raised this very Jesus from death, and we are all witnesses to this fact.
Acts 2:32 (GNT)

Tuesday, June 18, 2013

No-Mayo Waldorf Salad




This salad is quick and easy to make.   It is great for a snack or for lunch.  A healthy Waldorf salad without the calories from the mayo!!!  You know how cut bananas turn brown in the fridge...well, so does the "banana dressing"....the flavor is REALLY good, but the "banana dressing"  does turn brown from being in the fridge.

I like this better the next day, after it has been in the fridge overnight. But I actually like it warmed to room temperature.
Ingredients:

1 apple, chopped
1 cup grapes
3/4 cup walnuts, chopped
1 cup raisins
1 cup celery, chopped
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
---------
2-3 large bananas

Directions:
Puree bananas in a blender.

Mix everything together in a bowl - serve immediately or after it has been in the fridge.  I thought it tasted better after it had been refrigerated first.


Estimated Nutritional Value per serving based on 6 servings:  Calories  221, Total Fat 11.7g, Cholesterol 0mg,  Sodium 20mg, Carbs 28.5g, Fiber 4.3g, Sugars 18.6, Protein 5g



... God does not judge by outward appearances...
Galatians 2:6 (GNT)

Sunday, June 16, 2013

Daniel Fast Chocolate Coconut Steel Cut Oat Muffins




The steel cut oats give the muffins a chewy texture.  As with all Daniel Fast muffins, since you can not use baking powder or baking soda,  they do not rise like "regular" muffins - resulting in a denser, chewier muffin.   I like mine warmed up in the microwave.  These also taste good with peanut butter on them.

The flavor of these is REALLY good... but they are dense and chewy.  I personally like these muffins the best right after they have been made.

Ingredients:
1 cup Oat Flour
1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 tsp ground cardamom
1/4 tsp ground cloves
2 Tbsp Hershey's Unsweetened Cocoa Powder
1 tsp corn starch
1/2 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
--------
1 cup Steel Cut Oats  (I use Bob's Red Mill)
1/4 cup  date syrup 
1 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix the steel cut oats, date syrup,  applesauce 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 350 degrees for about 25-30 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 119, Total Fat 2.3g, Cholesterol 0mg,  Sodium 6mg, Carbs 23.9g, Fiber 2.9g, Sugars 9.1g, Protein 3.1g

I refuse to reject the grace of God.  But if a person is put right with God through the Law, it means that Christ died for nothing !
Galatians 2:21 (GNT)

Saturday, June 15, 2013

Sweet Potato Tofu Scramble (DF, GF)





I think this is MUCH better if the package of tofu is frozen first.  Just make sure to take it out of the freezer in advance so it will be thawed when you are ready to make this.

I like the flavor of the sweet potato with the tofu - it adds a nice flavor
.





Ingredients:
1 cup chopped veggies of your choice (I use peppers and onion)
--------
1 pkg firm or extra firm tofu (water packed), drained and squeezed dry
3/4 cup chopped sweet potato 
1/4 tsp ground turmeric
1/2 tsp garlic salt
1 tsp onion powder
1/4 tsp black pepper
1 Tbsp Nutritional Yeast Flakes  (I use Now Foods)


Directions:
Drain the package of tofu and squeeze to get out as much water as possible.  


Cook the sweet potato in the microwave for a couple minutes to soften.  Then cut the sweet potato into chunks and add to pan.


I actually cook the veggies in the pan with a little water to soften them and slightly caramelize them - before adding the tofu .


Then crumble the tofu and add to the veggies in the pan.  Add all spices. Cook over medium-low heat until they are the consistency you like.  I happen to like mine on the drier side (because I usually put ketchup on them !!!).  






so that it is no longer I who live, but it is Christ who lives in me.  This life that I live now, I live by faith in the Son of God, who loved me and gave his life for me.
Galatians 2:20 (GNT)

Sunday, June 9, 2013

Chocolate Coconut Mint Balls



These are REALLY good.  They have a strong mint flavor.  My dad REALLY likes these.





Ingredients:
3/4 cup vegan chocolate chips (I actually used a 4.4 oz chocolate bar)
2 and 1/2 cups  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/2 Tbsp vanilla extract
1 Tbsp peppermint extract
1 Tbsp mint flakes

Directions:
Blend everything together in a blender until the mixture can easily be rolled into balls.

Roll into balls and put in freezer until hardened.  Then store in the fridge.

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


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 12 balls:  Calories 120, Total Fat 8.7g, Cholesterol 2mg,  Sodium 12mg, Carbs 9g, Fiber 1.9g, Sugars 6.7g, Protein 1.4g



Then everyone who calls on the name of the Lord shall be saved.
Act 2:21  (NRSV)

Saturday, June 8, 2013

Tofu Spinach Lasagna




This is a simple yet delicious basic tofu spinach lasagna.  Whenever anyone has tried it, they always ask for the recipe.  Everyone is surprised at how easy it is to make and how delicious it is.  I have even served it to "meat eaters" and they were surprised to find out that the filling was made with tofu.

This picture is from my brother.  He actually makes his own sauce to put on it.  I will be adding the recipe for his homemade sauce later.


This picture is from when I make it.  I use jar spagetti sauce.  Instead of using 2 jars of spaghetti sauce, you can use 1- 32 ounce jar of spaghetti sauce and add 1 cup of water.  This will make the sauce thinner.



Ingredients:
1 box wheat or brown rice lasagna noodles
1-1/2 to 2 jars spaghetti sauce (about 40 to 48 ounces) (no sugar)
--------
1 package silken tofu (I used  Morinu Soft Silken Tofu )
--------
1 tsp ground oregano
1 tsp ground basil
1 tsp dried parsley flakes
1/4 tsp crushed red pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup Nutritional Yeast Flakes
2 - 10 ounce packages frozen chopped spinach, thawed and drained well

Directions:
If not using pre-cooked lasagna noodles, cook the noodles in boiling water about 3-5 minutes until softened.

Place the tofu in a blender or food processor and blend until smooth and creamy.

Pour the tofu into a bowl and add in oregano, basil, parsley, red pepper, onion powder, 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.


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 serving based on 12 servings:  Calories 171, Total Fat 2g, Cholesterol 11mg,  Sodium 758mg, Carbs 29.3g, Fiber 3.1g, Sugars .6g, Protein 10.8g



Yes, indeed - God is my salvation.  I trust, I won't be afraid.  God - yes God! - is my strength and song, best of all, my salvation!
Isaiah 12:2  (MSG)