Sun Dried Tomato Hummus (DF, GF)

This hummus is not spicy, but it has a nice flavor with the sun dried tomatoes.  It is a nice change from the "regular" hummus.

Ingredients: 1 can chickpeas (drained and rinsed) 3 Tbsp tahini 2 tsp minced jar garlic 3 Tbsp lemon juice 1/8 tsp garlic salt 1/8 tsp cayenne pepper 3 Tbsp sun dried tomatoes 1 - 2 Tbsp water or liquid from beans,  if needed Directions: Place all ingredients in a blender or food processor and blend until desired consistency.  Add water or liquid from beans, if needed to thin. 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 But these are written that you may believe  that Jesus is the Messiah, the Son of God, and that by believing you may have life in his name. John 20:31 (NIV)

Sweet Potato Chickpea Quinoa Salad (DF, GF)

This was adapted from a recipe in "Taste of Home".   This tastes great as either a salad or a burrito filling.

Ingredients:

3 medium sweet potatoes (about 1 and 1/2 pounds), cooked and cubed (I didn't cube mine, I just kinda mashed the potatoes into the mixture)
1 can chickpeas, drained and rinsed
1 cup cooked quinoa
1/4 tsp ground pepper
3 Tbsp rice vinegar
1 tsp ground ginger
1 tsp minced jar garlic
1/2 tsp onion powder
1/2 tsp ground cinnamon


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 6 servings:  Calories  243, Total Fat 2.5g, Cholesterol 0mg,  Sodium 234mg, Carbs 45.8g, Fiber 7.1g, Sugars 3.8g, Protein 8.5g




The God of peace will soon crush Satan under your feet.  The grace of our Lord Jesus be with you. 
Romans 16:20 (NIV)

Mocha Peanut Butter Coconut Cashew Balls (GF)

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.

Ingredients:
1 cup cashews, chopped
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup Quaker Quick Oats
1/4 cup peanut butter
1 tsp vanilla extract
1/4 cup Hershey's Unsweetened Cocoa Powder
3 tsp Coffee Extract
--------
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 82, Total Fat 4.2g, Cholesterol 0mg,  Sodium 9mg, Carbs 10.4g, Fiber 1.7g, Sugars 6.2g, Protein 1.7g

Turn my eyes from worthless things, and give me life through your word.
Psalms 119:37 (NLT)

Peanut Butter Raisin Bran Muffins

These are REALLY good... nice and moist... a slight peanut butter  and cinnamon flavor with crunch from the Raisin Bran.  My co-workers thought these had a really good flavor.

The batter will be more on the thick side.

Ingredients:

1/2 cup Brown Rice Flour
1/2 cup Quinoa Flour
1/4 cup Sweet White Rice Flour
1/2 tsp Xanthan Gum
2 cups Raisin Bran cereal
2 tsp baking powder
1 tsp baking soda
1/4 cup Sucanat   (or brown sugar)
2 Tbsp Ground Flaxseed
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp pumpkin pie spice
--------
1/2 cup peanut butter (no sugar) 
2 medium to large very ripe bananas, mashed
1 tsp vanilla extract
2 Tbsp molasses
1/2 cup unsweetened applesauce
2/3 cup unsweetened almond milk 


Directions:
Mix the peanut butter, bananas, vanilla, molasses, applesauce, and almond milk 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  209, Total Fat  6.7g, Cholesterol 0mg,  Sodium 210mg, Carbs  33.8g, Fiber 4g, Sugars 12.7g, Protein  5.6g

I will ask the Father, and he will give you another Helper, who will stay with you forever.
John 14:16 (GNT)

Butter Bean Spinach Vegetable Soup Stew (DF, GF)

This is nice and thick....full of veggies and beans !!!  I made this for company we had this weekend and they all liked it...they thought the flavor was REALLY good.  Our company actually called it a stew instead of soup since it was so thick. 

Ingredients:

1 can tomatoes (I used the liquid) 

1 onion, chopped

1 Tbsp minced jar garlic

2 to 3 carrots, sliced (I used a can of carrots with the liquid)

2 potatoes, chopped

1 green pepper, chopped

1 10-oz package frozen spinach

2 cans butter beans (lima beans) (I used the liquid)

1 can corn (I used the liquid)

1/2 cup dried pearl barley

1 tsp dried oregano

1 tsp basil

1 tsp celery seed

1 tsp marjoram

1 tsp thyme

1 Tbsp dried parsley

1/2 tsp tarragon

1 bay leaf

1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper
2 cups water or veggie broth

Directions:
Put everything in a crockpot and cook on low for 10-12 hours.


Estimated Nutritional Value per serving based on 14 servings:  Calories 128, Total Fat 1.1g, Cholesterol 0mg,  Sodium 309mg, Carbs 25.4g, Fiber 5.9g, Sugars 3.4g, Protein 5.8g



As the Scriptures say, "No one is righteous - not even one."
Romans 3:10  (NLT)

Grape Nuts Chocolate Coconut Overnight Old-Fashioned Oats

I modified my recipe for Overnight Old-Fashioned Oats  to come up with this recipe.

Ingredients:
1/2 cup Quaker old fashioned oats
3/4 to 1 cup unsweetened almond milk (I use 1 cup)
1/2 banana, mashed
1 date, chopped
2 Tbsp Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 Tbsp Hershey's Unsweetened Cocoa Powder
1/4 cup Grape Nuts cereal
1 tsp Chia Seeds (I use Bob's Red Mill)
1 tsp Ground Flaxseed (I use Bob's Red Mill)
1 tsp ground cinnamon
2 Tbsp maple syrup or date syrup

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 up to 5 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 602,  Total Fat 17.4g, Cholesterol 0mg,  Sodium 336mg, Carbs 110.7g, Fiber 19.1g, Sugars 40.7g, Protein 14.3g


The Lord keeps close watch over the whole world, to give strength to those whose hearts are loyal to him.....
2 Chronicles 16:9 (GNT)

Chocolate Coconut Peanut Butter Banana Smoothie (GF)

Every weekend I make a banana smoothie or "banana soft serve ice cream".   This weekend it was SOOOOO good, I knew I had to post it !!!!

Ingredients:

2 very ripe bananas, sliced or mashed
2 Tbsp  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 Tbsp peanut butter (no sugar)
1 vegan chocolate bar (about 1 ounce)

Directions:
Put everything in a blender and blend until smooth and creamy.  


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

Whoever sins is guilty of breaking God's law, because sin is a breaking of the law.
1 John 3:4 (GNT)

Sweet Potato Quinoa Black Bean Corn Veggie Burgers (DF)

I liked the Sweet Potato Black Bean Casserole SOOO much, that I wanted to put that into a veggie burger.

Ingredients:
2 - 15 oz cans black beans, drained and rinsed (no added sugar)

1 cup cooked and mashed sweet potatoes 

1 -15 oz can corn, drained (no added sugar)

3/4 cup cooked Quinoa

2 Tbsp unsweetened almond milk

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1/4 tsp pepper

1/2 tsp cumin

1 med onion, chopped

2 Tbsp tomato sauce (no added sugar)

1 cup pecans, chopped

1/2 cup Potato Flour

1/2 cup  Wheat Gluten 

Directions:

In a bowl, mash the beans to desired texture.  Mix in all the rest of the ingredients until well combined.

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 11 burgers:  Calories 261, Total Fat 8.4g, Cholesterol 0mg,  Sodium 436mg, Carbs 39.8g, Fiber 7.2g, Sugars 3.1g, Protein 12.4g

If you don't do what you know is right, you have sinned. James 4:17 (CEV)

Tofu Pumpkin Spinach Squash Veggie Lasagna (DF)

I modified this recipe to come up with the following recipe.

Ingredients:

1 box wheat or brown rice lasagna noodles

1-1/2 jars low sodium spaghetti sauce (about 40 ounces) (no sugar)

--------

1 package silken tofu (I used  Morinu Soft Silken Tofu )

1/4 cup unsweetened almond milk

--------

1 can pumpkin puree

3 cups chopped or sliced zucchini and/or summer squash

1 tsp oregano

1 tsp basil

1 tsp garlic salt

1/4 cup Nutritional Yeast Flakes

1 - 10 ounce packages frozen chopped spinach, thawed and drained well

Directions:

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

Pour into a bowl and add in all the other ingredients (EXCEPT lasagna noodles and spaghetti sauce).   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.  

If using lasagna noodles that are not pre-cooked, let the assembled lasagna sit for at least 30 minutes to allow time for the noodles to soften.

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 187, Total Fat 3.4g, Cholesterol mg,  Sodium 482mg, Carbs 31.1g, Fiber 7.7g, Sugars 6.6g, Protein 9.5g

Then they will know that you are the Lord, that only you are God Most High over all the earth.
Psalm 83:18  (NCV)

Double Chocolate Banana Spice Muffins (GF)

These came out REALLY REALLY good.  These are nice and moist and have a GREAT flavor.  I actually liked these better the day after they were made.  My co-workers REALLY REALLY liked these....they liked the "spice" flavor!!

Ingredients:

3/4 cup Oat Flour
1/4 cup Corn Flour
3/4 cup Potato Starch
2 tsp baking powder
1 tsp baking soda
2 Tbsp Hershey's Unsweetened Cocoa Powder
1/2 cup vegan chocolate chips
1/4 cup Sucanat   (or brown sugar)
1/2 tsp ground ginger
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp pumpkin pie spice
--------
1/2 cup unsweetened applesauce
1/2 cup unsweetened almond milk
1 tsp vanilla extract
2 medium or 3 small mashed bananas

Directions:
Mix the applesauce, almond milk, vanilla 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 350 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 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 104, Total Fat 1.5g, Cholesterol 0mg,  Sodium 116mg, Carbs 22g, Fiber 2.1g, Sugars 8g, Protein 1.6g

You may believe you are doing right, but the Lord judges your reasons.
Proverbs 21:2 (NCV)