Fruity "Bars" (GF)

I call these "bars" because I never have any luck actually cutting them into bars.   I end up putting it in a dish and eating it with a spoon !  I don't know if it is because I use a silicone baking dish or not - I haven't tried baking it in a glass or metal dish - that might make a difference.  It freezes really well also.  I freeze a bunch in individual containers - then when I want something sweet to eat - I just take out a container.  I think they are like M&M's - you can't eat just one !!  I end up eating WAY TOOOOOO much of it in one sitting !!!!!  I actually think this is better after the 1st day.

Ingredients:

1 cup almonds

1/2 - 3/4 cup vegan chocolate chips (depending on how much chocolate you like )

1/2 cup dried fruit - whatever you like (raisins, dried Black Mission Figs, dried blueberries, dried cranberries, dates, dried currants......)

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 mashed banana

1 tsp vanilla

1/2-3/4 cup agave nectar (depending on how sweet you want it)

1/2 cup Quaker old fashioned oats

1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)

Directions:

Mix all ingredients together in a bowl.  Then pour into a baking dish.  Bake 350 degrees for 30 minutes.

Let your hope keep you joyful, be patient in your troubles, and pray at all times.
Romans 12:12 (GNT)

Coconut Fig Bars (DF, GF)

I like the flavor of the coconut with the figs, it "tones" down the fig taste !!!

My niece LOVED these - she couldn't stop eating them !!!!  My brother thought they tasted like the inside of a fig newton.  These are not real sweet bars.

Ingredients:
1 cup dried Black Mission Figs
1 cup brown rice cereal
1 tsp vanilla extract
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup dried dates
2 Tbsp Hershey's Unsweetened Cocoa Powder
1/2 cup Quaker old fashioned oats
1/4 cup unsweetened almond milk
1 very ripe banana, mashed

Directions:
Blend dates and figs in a blender until desired consistency.  I leave some chunks of dates and figs, it makes the bars chewier.

Then mix all ingredients together in a bowl.

Press into an 8x8 pan.   Put in fridge overnight to firm.  These have more flavor the next day, and the next day.....

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

For it is by grace you have been saved, through faith - and this is not from yourselves, it is the gift of God
Ephesians 2:8 (NIV)

Maple Carrots

These are really good because the maple gives the carrots a "glaze".

Ingredients: 3 cups baby carrots Water 1 tsp sugar 1/2 cup maple syrup 1 tsp dry mustard Directions: Place the carrots in a saucepan and add enough water so that it is about 1/2" above the carrots. Add the sugar. Cook the carrots about 10 minutes on medium-high.  Then add the dry mustard and maple syrup.  Continue to cook until the carrots are tender and most of the water has evaporated. ...I know what I am planning for you....I have good plans for you, not plans to hurt you.... Jeremiah 29:11 (NCV)

Cheezy Squash Casserole

Ingredients:

2 pounds of squash (yellow or zucchini) - sliced thin

1-15 oz can diced tomatoes (I used a can of diced tomatoes with green chilis for a spicier dish)

1-15 oz can corn with 1/2 of the liquid
1 can black beans, drained and rinsed

1/2 tsp basil

1/2 tsp pepper

1/2 tsp garlic salt
1 tsp minced jar garlic
1 green bell pepper, chopped
1 small onion, chopped
1/2 tsp ground cumin
1/4 tsp chili powder
1/8 tsp chipotle powder

3/4 cup Nutritional Yeast Flakes  (I use Now Foods)

Directions:

Put everything in a casserole dish and mix together.   Bake at 400 degrees for 35-45 minutes.

If you don't use the can of diced tomatoes with green chilis and want a spicier dish, add a pinch of crushed red pepper.

Ask me, and I will tell you things that you don't know and can't find out.
Jeremiah 33:3 (CEV)

Microwave Buttercup Squash

It is really easy to cook buttercup squash in the microwave - and it is DELICIOUS.  It is SO good, I don't even need to sweeten it with maple syrup or brown sugar.

With a knife, poke several holes around the squash, from top to bottom.  

Cook the squash in the microwave on high from 8-13 minutes, depending on how powerful your microwave it.  When done, the squash will feel really soft and will look sunken in.

The squash will be VERY hot - let it just sit in the microwave for about 5 minutes.  Once it has cooled for a few minutes, remove from microwave, cut in half and remove the seeds.  Then scoop the squash from the skin.

...I will guide you along the best pathway for your life.  I will advise you and watch over you.
Psalm 32:8 (NLT)

Basic Macaroni Salad

This macaroni salad is more like the old-fashioned basic creamy kind.  The next day I did add another 1/4 cup of vegan mayonnaise to it - cuz I like mine REALLY creamy !!!  I personally like mine "warm", so I usually eat more of it before it goes in the fridge - I just think it taste better when freshly made !!!!

My husband even liked this salad - which says a lot !!!!  He is trying to become a vegan, but unfortunately doesn't like beans or the tofu flavor in most foods.   So I was REALLY surprised when he actually said this salad was good !!!!!

Ingredients:
2 cups macaroni, cooked (measure the 2 cups before cooking)
3 stalks celery, chopped
1 red bell pepper, chopped
1 onion, chopped
1/4 tsp salt
1 tsp celery seed (ground or whole)
3 Tbsp soy milk
1-1/2 Tbsp apple cider vinegar
1 Tbsp sugar
3 Tbsp mustard
1 tsp dry mustard
3/4 cup vegan mayo
1 tsp dried parsley

Directions:
Mix all ingredients together in a bowl.  Sprinkle paprika over the entire top.  Chill in fridge before serving.    


...I know you by name, and I look favorably on you.
Exodus 33:12 (NLT)

Orange ViceCreme

This is not my favorite ViceCreme, but my husband likes orange sherbet, so I make this for him. I prefer the chocolate ViceCreme !!!!

 Ingredients:
1 - 12 oz can of frozen orange juice concentrate, thawed
3 Tbsp sugar
2-1/4 cups almond milk
2 tsp vanilla extract

 Directions:
Blend all ingredients in a blender until smooth. Pour into ice cream maker and make the ViceCreme.

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.


Be still, and know that I am God
Psalm 46:10 (NIV)

Mocha Chip ViceCreme

I actually like the ViceCreme flavors better with the chocolate chips added !!!

Ingredients:

1-1/4 cup almond milk

2 cups soy creamer 

3/4 cup sugar

1/4 cup Hershey's Unsweetened Cocoa Powder

2 Tbsp instant coffee

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

1 Tbsp coffee extract

1-1/2 tsp vanilla extract

1/3  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, cocoa powder, 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.

The Lord is gracious and compassionate, slow to anger and rich in love.

Psalm 148:8 (NIV)

Chocolate Peanut Butter ViceCreme

Ingredients:

1-1/4 cup almond milk

2 cups soy creamer 

3/4 cup sugar

1/4 cup Hershey's Unsweetened Cocoa Powder

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

1-1/2 tsp chocolate extract 

1-1/2 tsp vanilla extract

1 cup peanut butter

Directions:

Mix 1/4 cup almond milk with the arrowroot powder and set aside.  Mix the soy creamer, rest of almond milk, cocoa powder 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 in the peanut butter 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 can do all things through Christ who strengthens me.

Philippians 4:13 (NKJV)

Double Chocolate ViceCreme

I LOVE chocolate ViceCreme.  The more chocolate the better !!!

Ingredients:

1-1/4 cup almond milk

2 cups soy creamer 

3/4 cup sugar

1/4 cup Hershey's Unsweetened Cocoa Powder

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

1-1/2 tsp chocolate extract (optional)

1-1/2 tsp vanilla extract

1/2 - 1 cup vegan chocolate chips (depending on how chocolate you want it)

Directions:

Mix 1/4 cup almond milk with the arrowroot powder and set aside.  Mix the soy creamer, rest of almond milk, cocoa powder and sugar in a saucepan.  Bring to a boil.  Let boil for about 2 minutes - stirring constantly.   Remove from heat.  Add arrowroot mixture, chocolate extract and vanilla extract.  Mix thoroughly.  Let cool slightly and then stir in chocolate chips.  This will help keep the chocolate chips from melting.

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.

Anything is possible if a person believes
Mark 9:23 (NLT)