Mock Egg Salad (Tofu Based)

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 these.

Ingredients:

1 pkg firm or extra firm tofu (water packed), drained and squeezed dry
1 and 1/2 Tbsp Nutritional Yeast Flakes  (I use Now Foods)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp turmeric
1/4 tsp celery seed
1/4 tsp Black Salt  (I use The Spice Lab's)
1/4 tsp black pepper
1/2 tsp dry ground mustard 
1/2 to 1 Tbsp regular mustard  (I used Dijon)

1 to 2 stalks celery, cut into small pieces

2 tsp dried dill

1 Tbsp dried parsley

1 Tbsp apple cider vinegar
1/2 cup vegan mayo  
 paprika, sprinkled on top

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

In a bowl, combine all ingredients (except paprika) and mix together.  Sprinkle paprika on top.

Estimated Nutritional Value per serving based on 4 servings:  Calories  108, Total Fat 8.6g, Cholesterol 0mg,  Sodium 383mg, Carbs 5.1g, Fiber 1.5g, Sugars 1g, Protein 4g


Hear, heavens, and I will speak.  Listen, earth, to what I say.
Deuteronomy 32:1  (NCV)

Overnight Old-Fashioned Oats (DF, GF)

I combined my recipe for overnight steel cut oats with Melissa's Almond Butter Chocolate Overnight Oats to come up with this recipe.

Ingredients:
1/2 cup Quaker old fashioned oats
1 cup unsweetened almond milk
1 tsp ground cinnamon
1/3 cup raisins
2 Tbsp brown sugar or date syrup  (DF - use date syrup)
1 tsp Chia Seeds (I use Bob's Red Mill)
1 tsp Ground Flaxseed (I use Bob's Red Mill)
2 tsp Hershey's Unsweetened Cocoa Powder
1 Tbsp peanut butter

Directions:
Put all the ingredients into a jar with tight fitting lid and shake until well combined.   I use an "old" 16-oz glass peanut butter jar. Then refrigerate overnight or for a few nights.  I had mine sit in the fridge for 4 nights and it was delicious the morning I ate it for breakfast.

Warm up in the microwave for about 90 seconds or eat cold.

Estimated Nutritional Value per serving based on 1 serving:  Calories 491,  Total Fat 13.2g, Cholesterol 0mg,  Sodium 241mg, Carbs 90.8g, Fiber 11.5g, Sugars 48.2g, Protein 12.1g



....This was to teach you that a person does not live on bread alone, but by everything the Lord says.
Deuteronomy 8:3 (CEV)

Chocolate Grape Nut Muffins

These are REALLY good...nice and moist ...chocolate with a hint of cinnamon.

Ingredients:

1 cup wheat flour or Spelt Flour
1/2 cup Barley Flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup Sucanat   (or brown sugar)
1 cup Grape Nuts cereal
1/4 cup Ground Flaxseed
2 Tbsp Hershey's Unsweetened Cocoa Powder
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1 cup almond milk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
2 medium to large very ripe bananas, mashed

Directions:
Mix the applesauce, almond milk, vanilla extract 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.  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 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 149, Total Fat 1.8g, Cholesterol 0mg,  Sodium 171mg, Carbs 30.5g, Fiber 4.5g, Sugars 7.4g, Protein 4.2g

But we know that God accepts only those who have faith in Jesus Christ.  No one can please God by simply obeying the Law.  So we put our faith in Christ Jesus, and God accepted us because of our faith.
Galatians 2:16 (CEV)

Quinoa Corn Bean Edamame Tomato Salad (DF)

This is great for a side dish or for lunch !!  Quinoa, corn and black beans are always a good combination; quinoa and edamame is also a good combination - so why not combine all of them into one !!!  The edamame and celery give the salad a crunchy texture !

Edamame are immature soybeans in the pod and are popular in Japan and  China.  

Ingredients:
3 cups cooked Quinoa
1 can corn, drained (no sugar)
1 can black beans, drained and rinsed (no sugar)
1 can diced tomatoes (no sugar)
1 onion, chopped
1 red bell pepper, chopped
1 - 8 oz package of edamame (shelled), cooked
1 Tbsp dried cilantro
1 Tbsp dried parsley
1 tsp oregano
1 tsp minced jar garlic
1 tsp ground ginger
1 Tbsp Bragg Liquid Aminos
1/4 cup Balsamic vinegar
2 stalks celery, chopped
1 Tbsp sesame seeds

1/4 tsp assorted chili peppers spice (I used  Nanami Togarashi  ) or use  1/4 tsp crushed red pepper


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 10 servings:  Calories 189,  Total Fat 3.6g, Cholesterol 0mg,  Sodium 405mg, Carbs 43.3g, Fiber 6.4g, Sugars 4.1g, Protein 9.6g




Anyone who speaks should speak words from God.   Anyone who serves should serve with the strength  God gives so that in everything God will be praised through Jesus Christ.  Power and glory belong to him forever and ever.  Amen.
1 Peter 4:11 (NCV)

Chocolate Peanut Butter Fudge Balls

These are a "softer" ball, more like chocolate fudge !!!!  

Ingredients:

3/4 cup vegan chocolate chips (I actually used about 3.5 - 4 oz of a 70% chocolate bar)
3/4 cup peanut butter
3/4 cup raw peanuts
1/4 cup Hershey's Unsweetened Cocoa Powder
1 banana
1/4 cup date syrup  

Directions:
Place all ingredients in a blender or food processor and blend until all the ingredients are well combined.

Form into balls and put in freezer to firm up.  Each day these balls tend to get more flavorful.  I actually stored them in the freezer, but took some out to warm up to room temperature before eating them.  They stayed firm in the freezer, but I liked the taste of them at room temperature - they were more like fudge at room temperature.


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 ball based on 50 balls:  Calories 56, Total Fat 3.9g, Cholesterol 1mg,  Sodium 20mg, Carbs 4.7g, Fiber .7g, Sugars 3.1g, Protein 2g

giving thanks to the Father, who has qualified us to share in the inheritance of the saints in Light.
Colossians 1:12 (NASB)

Chocolate Zucchini Muffins

These are REALLY good....nice and moist and chocolaty !!!

Ingredients:

1 cup wheat flour or Spelt Flour
1/2 cup Barley Flour
1/4 cup Hershey's Unsweetened Cocoa Powder
1 tsp baking powder
1/2 tsp baking soda
1 and 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 cup Sucanat   (or brown sugar)
2 Tbsp Ground Flaxseed
--------
2 medium to large very ripe bananas, mashed 
1 and 1/2 cups grated zucchini
1/4 cup unsweetened applesauce
1/2 cup almond milk
1 tsp vanilla extract

Directions:
Mix the mashed bananas, zucchini, applesauce, almond milk and vanilla extract 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 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 Pan,Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 128, Total Fat 3.3g, Cholesterol 0mg,  Sodium 58mg, Carbs 23.1g, Fiber 3g, Sugars 6.6g, Protein 3g

strengthened with all power, according to His glorious might, for the attaining of all steadfastness and patience; joyously
Colossians 1:11 (NASB)

Dried Apple Slices with Date Syrup

These are HANDS DOWN our favorite Dried Apple Slice Recipe !!!!!  We thought the Dried Cinnamon Apple Slices were REALLY good.....until we tried these dried apple slices with date syrup...  NOW... to us there is NO comparison....I made a batch of both kinds of dried apple slices.  All the ones with date syrup are gone, and most of the ones with cinnamon are still left !!!!   

My date syrup is thicker, so I actually added some water to make it thinner for dipping the apple slices in.

Ingredients:

apples, sliced (about 1/4" thick slices)
date syrup 

Directions:
Pour some date syrup into a bowl.  Place the apple slices (a few at a time) in the bowl and stir them around so all the apple slices are covered with the date syrup.

Put the sliced apple on the mesh sheets on dehydrator trays, in a single layer and so the slices do not overlap. 

If your dehydrator has a temperature control, set it to 135 degrees.   The average drying time is 5-10 hours.  The drying time is affected by the thickness of the slices, the humidity, the moisture content, how much is being dried.  So you will need to check every once in a while and see how they are drying.   

I have a Nesco-American Harvest Gardenmaster Dehydrator
which I ABSOLUTELY LOVE.  


so that you will walk in a manner worthy of the Lord,  to please Him in all respects, bearing good fruit in every good work and increasing in the knowledge of God;
Colossians 1:10 (NASB)

Chocolate Coconut Dried Apple Balls

These are definitely interesting !!!  I took some in to my co-workers and they all LOVED them - they thought they were REALLY tasty and wanted to keep eating them - that is ALWAYS a good sign !!!

I adapted this recipe from a recipe in one of my dehydrator books.  Next time I make these, I'm going to try them before drying them in the dehydrator....it is possible these are good without having to dry them.  

Ingredients:
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 tsp vanilla extract
1/3 cup natural peanut butter (no sugar) - I used chunky 
1 cup chopped dried apples (I dried some without the cinnamon, but you could also use them with cinnamon)
1 Tbsp molasses
1/4 cup vegan chocolate chips
5 dates
1/4 cup water

Directions:
Place all of the ingredients in a blender and blend until it is sticky enough to form into balls.

Form into balls and put them on the mesh sheets on dehydrator trays.

If your dehydrator has a temperature control, set it to 135 degrees.   The average drying time is 4-5 hours.  The drying time is affected by the thickness of the slices, the humidity, the moisture content, how much is being dried.  So you will need to check every once in a while and see how they are drying.  

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 ball based on 27 balls:  Calories 60, Total Fat 4.2g, Cholesterol 0mg,  Sodium 17mg, Carbs 4.7g, Fiber .9g, Sugars 3.1g, Protein 1.2g

...you may be filled with the knowledge of His will in all spiritual wisdom and understanding,
Colossians 1:9 (NASB)