Fig'n Date Bars

I like the combined flavor of dates and figs.  Of course coconut taste good in anything !!!

Ingredients:

1 cup dried Black Mission Figs
1 cup dried dates
1 cups walnuts
1 tsp vanilla extract
2 Tbsp peanut butter (no sugar added)
2 Tbsp almond milk (unsweetened)
1 Tbsp Hershey's Unsweetened Cocoa Powder
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1/3 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)

Directions:
Blend everything (except coconut) in a blender until desired consistency.  Pour into a bowl and stir in coconut.   

Press into an 8x8 pan and store in fridge.  Each day these bars tend to get more flavorful.

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 bars:  Calories 179, Total Fat 9.1g, Cholesterol 0mg,  Sodium 15mg, Carbs 24g, Fiber 4.1g, Sugars 18g, Protein 4.3g

Ask, and you will receive; seek, and you will find; knock, and the door will be opened to you.
Matthew 7:7  (GNT)

MERRY CHRISTMAS !!!!!

I hope everyone has a VERY MERRY CHRISTMAS !!!!!!!!!!  Enjoy the holidays and be safe if traveling  !!!!!

Mocha Mint Fudge Bars

Ingredients:

1 cup chopped walnuts
2 cups dates blended with 1/4 cup instant coffee and 1/4-1/2 cup water (depending on how dry the dates are)
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup chopped pecans
1/2 cup vegan chocolate chips
1/3 cup Hershey's Unsweetened Cocoa Powder
1 tsp Coffee Extract
2 Tbsp dried mint 

Directions:

Blend dates, instant coffee and water until smooth.

Mix everything together in a bowl until combined.  Press into an 8x8 pan.  I keep in the 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 209, Total Fat 13g, Cholesterol 1mg,  Sodium 7mg, Carbs 23.4g, Fiber 4.2g, Sugars 17.5g, Protein 4g

He has set the right time for everything.  He has given us a desire to know the future, but never gives us the satisfaction of fully understanding what he does.
Ecclesiastes 3:11 (GNT)

Zucchini, Potato, Bean Casserole

I really like the flavor of the sweet potatoes in this dish.  I think the next time I make it, I will use all sweet potato and no white.  You can also use any bean that you like, rather than the kidney beans.

Ingredients:

6 cups zucchini, sliced
1 onion, chopped
1 bell pepper, chopped
1 can corn including the liquid
1 can diced tomatoes
1 can kidney beans, drained and rinsed 
2 Tbsp dried parsley
1 8oz can tomato sauce
1 Tbsp Italian seasoning
1 heaping cup celery, chopped
4 heaping cups sliced potatoes (I used both white and sweet)
1 cup vegetable broth
1 Tbsp Bragg Liquid Aminos
1 tsp basil
1/8 tsp cayenne pepper
1 heaping tsp minced jar garlic
1/4 tsp cumin
2 Tbsp Nutritional Yeast Flakes

Directions:
Mix all ingredients together in a bowl.  Place mixture in a dutch oven (covered), and cook at 350 degrees for 60-90 minutes.  I cooked mine for about 90 mins because I like my vegetables REALLy well cooked and soft.


Estimated Nutritional Value per serving based on 12 servings:  Calories 138, Total Fat 1.3g, Cholesterol 1mg,  Sodium 437mg, Carbs 36.2g, Fiber 5.9g, Sugars 6.2g, Protein 6.5g



He will be great and will be called the Son of the Most High.  The Lord God will give him the throne of his father David, and he will reign over Jacob's descendants forever; his kingdom will never end.
Luke 1:32-33 (NIV)

Black Bean and Quinoa Salad

This was GREAT to take for lunches !!

Ingredients:

1/4 cup brown rice vinegar
1 tsp minced jar garlic
1 tsp ginger
1 tsp crushed red pepper
1 onion, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 Tbsp dried cilantro
1 tsp Bragg Liquid Aminos
1 can black beans, drained and rinsed
2 cups cooked quinoa
1 Tbsp dried parsley
1-1/2 tsp basil


Directions:
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 8 servings:  Calories 210, Total Fat 2.8g, Cholesterol 0mg,  Sodium 251mg, Carbs 38.2g, Fiber 6.1g, Sugars 1.7g, Protein 9.1g



For even the Son of Man did not come to be served, but to serve, and to give his life as a ransom for many.
Mark 10:45 (NIV)

Applesauce Spice Muffins (GF)

These came out good, but I personally like the applesauce chocolate chip muffins  better !!!  These muffins are more crumbly, and in my opinion, do not have as much flavor as the applesauce chocolate chip muffins .

This recipe was adapted from a recipe in The Joy of Muffins Cookbook  .  I REALLY like this cookbook - there are a lot of GREAT muffin recipes in it.  But the recipes are not vegan, low fat, or gluten-free, so I am trying to go through the cookbook and convert the recipes to vegan, low fat, and gluten-free versions of the muffins.  Of course I need to also add things like cocoa powder and/or vegan chocolate chips !!!!  I LOVE chocolate  !!!!!

Ingredients:

3/4 cup Brown Rice Flour
1/2 cup Millet Flour
3/4 cup Tapioca Starch
2 tsp baking powder
1/2 tsp baking soda
1 heaping tsp cinnamon
1/4 tsp ginger
3/4 tsp allspice
1/2 cup Sucanat   (or brown sugar)
1/2 cup vegan chocolate chips
1/2 cup chopped walnuts (optional)
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1 cup applesauce
2 Tbsp almond milk
2 medium to large very ripe bananas, mashed

Directions:
Mix applesauce, 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 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 Pan, Casabella 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 186, Total Fat 3.3g, Cholesterol 2mg,  Sodium 62mg, Carbs 38g, Fiber 2.2g, Sugars 14.4g, Protein 2.3g

He will wipe away every tear from their eyes, and there will be no more death, sadness, crying, or pain, because all the old ways are gone.
Revelation 21:4 (NCV)

Applesauce Chocolate Chip Muffins (GF)

I wasn't sure how these muffins would turn out...originally they were too dry so I added 1/4 cup of almond milk, then I thought they might be too wet.  The batter looked pretty thin when I put it in the muffin pan.  I was pleasantly surprised when I tasted them ... I thought they were REALLY good and had a nice texture.  

This recipe was adapted from a recipe in The Joy of Muffins Cookbook  .  I REALLY like this cookbook - there are a lot of GREAT muffin recipes in it.  But the recipes are not vegan, low fat, or gluten-free, so I am trying to go through the cookbook and convert the recipes to vegan, low fat, and gluten-free versions of the muffins.  Of course I need to also add things like cocoa powder and vegan chocolate chips !!!!  I am SUCH a chocoholic !!!!!

Ingredients:

3/4 cup Brown Rice Flour
1/2 cup Millet Flour
3/4 cup Sweet White Rice Flour
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp Hershey's Unsweetened Cocoa Powder
1 heaping tsp cinnamon
1/2 tsp ground cloves (heaping 1/2 tsp)
1/2 cup Sucanat   (or brown sugar)
1/2 cup vegan chocolate chips
1/2 cup chopped walnuts (optional)
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1 cup applesauce
1/4 cup almond milk
2 medium to large very ripe bananas, mashed

Directions:
Mix applesauce, 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 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 Pan, Casabella 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 186, Total Fat 4.1g, Cholesterol 2mg,  Sodium 62mg, Carbs 35.9g, Fiber 2.3g, Sugars 14.4g, Protein 2.9g


Give thanks to the God of gods.  His love continues forever.
Psalm 136:2 (NCV)

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 (optional)
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2 cups dates blended with 1/4 cup instant coffee and 1/2 - 3/4 cup water or coffee (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)

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)
=======
1/2 cup almond milk

2 cups soy creamer 

1/4 cup Hershey's Unsweetened Cocoa Powder

========

1/2 cup almond milk

1/4 cup peanut butter
1/2 cup chopped dates
=======

1-1/2 tsp vanilla extract

1-1/2 tsp Caramel Extract  (use 1 Tbsp for a stronger caramel flavor)

=======

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)

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)

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)