Dog Liver Sweet Potato Muffins

Our dogs LOVE these.  As soon as I get them out the dogs are sitting in the kitchen waiting for them !!

Ingredients:

2 pieces of liver (about 2/3 cup when chopped)

3 eggs, with shells (for calcium)

1/4 cup potato or quinoa flour

1 can green beans, drained

1 sweet potato, cooked

1 tsp turmeric

Directions:

Put everything in a blender or food processor and blend until well combined.

Pour into a muffin pan.

Bake for about 40 minutes at 350 degrees.

Chickpea Casserole (DF, GF)

This is simple to make yet delicious ...the nutritional yeast gives it a cheesy flavor.

Ingredients:

• 3 cans chickpeas, with liquid
• 3/4 cup nutritional yeast
• 1 red bell pepper, chopped
• 1 onion, chopped
• 4 stalks celery, chopped
• 1 Tbsp minced jar garlic
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 16-oz package frozen California blend veggies, thawed
• 1 16-oz package frozen peas, thawed
• 1/4 tsp black pepper
• 1 cup unsweetened almond milk

Directions:

In a bowl, combine all ingredients.  Mix together to combine and pour into a casserole dish.

Bake 45 minutes at 375 degrees.

I sprinkled paprika on top after it was done baking.

Chocolate Crisp Cranberry Almond Snack Balls (GF)

These have a good combination of flavors.  The sweetness of the cranberries and chocolate chips make it a nice dessert after dinner !!!!

Ingredients:

2 cups dates  (I use medjool dates)

1/2 to 3/4 cup water (depending on how dry the dates are)

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1 cup Quaker old fashioned oats 

1 cup almonds, coarsely chopped
3/4 cup vegan chocolate chips
1 cup dried cranberries 

Directions:
Soak the dates in the water for about 15 minutes to soften.

Blend the dates (with water) in a blender or food processor and blend until well combined.  Stir in the remaining ingredients until well combined.

Form into balls and store in fridge.  Each day these balls tend to get more flavorful.  I like these better after they have been in the fridge overnight.

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

Quinoa and Black Beans (DF, GF)

This is SOOOO quick, simple and easy to make in the pressure cooker.  

This is good to eat by itself, as burrito filling, or on top of a potato.

Ingredients:

1 cup dried quinoa

1 onion, chopped

1 Tbsp minced jar garlic

1 tsp ground ginger

1 tsp ground cumin

1 red bell pepper, chopped

2 cans black beans, with liquid

1 24-oz package frozen corn

1 and 1/2 cups water or veggie broth 

Directions:

Put all ingredients in an electric pressure cooker and cook on high pressure for 5 minutes.  Release pressure naturally.  

I have not tried this in a stove-top pressure cooker, so the time may not be the same.

Dog Pumpkin Yogurt Frozen Treats

Our dogs LOVE these.  I give the treats to the dogs frozen and OUTSIDE !!!  The dogs make a mess when eating these.

Ingredients:

1 32-oz container Plain Yogurt

2 bananas, mashed

1 29-oz can pure pumpkin 

1/2 cup peanut butter

Directions:

Put everything in a bowl and stir until well combined.

Put into ice cube trays and freeze.  

Give as a frozen treat.

Black Bean Green Bean Sweet Potato Soup (DF, GF)

Ingredients:

3 cans black beans, with liquid

1 8-oz can tomato sauce

1 onion, chopped

2 Tbsp minced jar garlic

2 tsp ground cumin

3 dates, chopped

3 cups of veggie broth (no sugar) or water

1 cup orange juice

1 12-oz package frozen green beans

2 sweet potatoes, cut into chunks

1 large red bell pepper, chopped

1/4 tsp black pepper

1 tsp ground coriander

1 Tbsp dried cilantro flakes

Directions:

Put everything in a crockpot and cook on low for 8-10 hours or until done.

Thick Lentil and Spinach Soup (DF, GF)

I love lentil soup - this soup is REALLY thick (which I like).

Ingredients:
1 onion, chopped

4 stalks celery, chopped

1 Tbsp minced jar garlic

2 cups dried lentils (I use Goya Lentils )

1 16-oz package frozen carrots

1 16-oz package frozen spinach

4 cups of veggie broth (no sugar) or water

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp salt

1/4 tsp black pepper

3 dates, chopped

1 28-oz can tomatoes

Directions:

Put everything in a crockpot and cook on low for 8-10 hours or until done.

Quinoa Peas and Carrots (DF, GF)

This is SOOOO quick, simple and easy to make in the pressure cooker.

Ingredients:

2 cups dried quinoa

1 onion, chopped

1 can carrots, with liquid

1 can peas, with liquid

1 Tbsp minced jar garlic

1/2 tsp salt

1 tsp dried marjoram

1/8 tsp black pepper

1 and 1/2 cups water or veggie broth 

Directions:

Put all ingredients in an electric pressure cooker and cook on high pressure for 2 minutes.  Release pressure naturally.  

I have not tried this in a stove-top pressure cooker, so the time may not be the same.

Black Bean and Quinoa Burgers (DF, GF)

I froze the burgers after making them and before cooking them ....this picture is when I took them out of the freezer.

Ingredients:

1 can black beans, drained and rinsed

1 cup cooked Quinoa

2 Tbsp peanut butter

2 tsp minced jar garlic

2 stalks celery, chopped

1 small onion, chopped

1/2 bell pepper, chopped (I used a red and green pepper)

1 Tbsp dried cilantro flakes

1 Tbsp onion powder
1 Tbsp garlic powder

1 tsp chili powder

1/2 tsp black pepper
1/2 tsp ground cardamom

1 Tbsp dried parsley flakes

1 tsp ground cumin

1 Tbsp  Bragg Liquid Aminos

1/4 tsp assorted chili peppers spice (I used  Nanami Togarashi   ) or use  1 Tbsp chili powder

1/4 cup Nutritional Yeast Flakes

2 Tbsp Ground Flaxseed mixed with 3 Tbsp warm water (set aside a few minutes for it to thicken)

2 Tbsp whole wheat flour

Directions:

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

Form into patties and cook.  I cook them on my    Cuisinart 5-in-1 Griddler for about 15 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.

Peanut Butter ViceCreme (DF, GF)

I LOVE LOVE LOVE ViceCreme (cuz I LOVED LOVED LOVED ice cream before I became vegan) 

Ingredients:

1 cup chopped dates
boiling water
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1/4 cup unsweetened almond milk 
1 Tbsp Arrowroot Powder  ( I use Bob's Red Mill) 

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2 cups unsweetened almond milk

1/4 tsp salt
1 and 1/4 cups peanut butter (no sugar)

1 cup cooked and mashed sweet potatoes

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1 and 1/2 tsp vanilla extract 
1 and 1/2 tsp coconut extract

Directions:

Cover dates with boiling water and let sit for about 15-20 minutes.  Drain off any excess water after soaking.

Mix the 1/4 cup almond milk with the arrowroot powder and set aside. 

In a blender or food processor, blend the almond milk, salt, peanut butter, sweet potatoes and dates.  Blend until smooth.  Add the arrowroot mixture, vanilla extract and coconut extract.  Blend thoroughly.  

Then add to an ice cream maker and make the "viceceme" !!! 

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.

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 

Three Bean Soup (DF, GF)

This was so good.

Ingredients:
1 onion, chopped 

1 red bell pepper, chopped

2 tsp minced jar garlic

1 can diced tomatoes, with liquid

1 8-oz can tomato sauce

4 large dates, chopped

1 Tbsp prepared mustard (no sugar)

1/4 tsp black pepper

1 tsp ground cumin

1/2 tsp ground coriander

2 cans great northern beans, with liquid

1 can kidney beans, with liquid

1 can black beans, with liquid

1 can corn, with liquid

Directions:
Place all ingredients  in a crockpot and cook on low for 8 to 10 hours or high for 4 to 6 hours.

Bean and Quinoa Chili (DF, GF)

You can cook this for the lower amount of time (8 hours) and have it more like soup, or cook at for the upper amount of time (12 hours) and have it thicker - like chili.  I prefer it thicker !!

Ingredients:
2 tsp minced jar garlic
1 onion, chopped
1 red bell pepper, chopped
1 6-oz can of tomato paste
3 cans black beans, with liquid
1/2 cup uncooked quinoa
2 large dates, chopped
1 15-oz can pumpkin puree
1/2 tsp salt
2 Tbsp chili powder
2 tsp ground cumin
1/4 tsp black pepper
1 Tbsp Hershey's Unsweetened Cocoa Powder

2 to 3 cups water or veggie broth
1 can corn, with liquid


Directions:
Place all ingredients in a crockpot and cook on low for 8 to 12 hours or high for 4 to 6 hours.

You will teach me how to live a holy life.  Being with you will fill me with job; at your right hand I will find pleasure forever.
Psalm 16:11 (NCV)

Contribution From Freelance Writer Jess on Staples of a Vegan Diet

I love the articles from Jess, and I hope you are enjoying them also !!!  This is a GREAT article on  the top 5 staples of a vegan diet !  THANKS again Jess !!!!!

Top 5 Staples of a Vegan Diet  

Veganism comes with a heap of health benefits that range from normal blood pressure, good energy levels, and reducing the risk of developing cancer.  In fact, studies from Loma Linda University find that vegans have lower rates of cancer than vegetarians and meat-eaters. Not to mention, 34% of vegan women have lower rates of female cancers such as cervical, breast, and ovarian cancer. 

When transitioning to a vegan diet, you might feel the need to use substitutes for animal products. However, fake meat products are often highly processed and even considered as junk food. With the right ingredients, a vegan diet can be as delicious as any other.

Check out these top 5 staples of a Vegan diet.

Healthy Fish-Free Oils

Omega-3 fatty acids are vital for a healthy brain, heart, skin and joint health. While fish is a well-known source of fatty acids, there are other ways of getting your required daily intake that do not have the cholesterol and toxins that can be present in fish.

 Oils like extra-virgin olive and canola oil provide heart-healthy nutrients such as polyunsaturated and monounsaturated fats. In fact, flaxseed oil, walnuts, and canola are rich in omega-3 fats – making them one of the best options for anti-inflammatory diets and cooking oil.

Vegan-Style Calcium

Did you know that you could still increase your calcium intake without supporting the dairy industry? There are plenty of vegan milk alternatives including hemp, coconut, rice, soy, almond, and cashew milk to keep your taste buds excited. Not to mention, all of which are high in nutrients and low in calories.  If you want to increase fibre, coconut is also rich in B vitamins.

Agave Nectar

Looking to satisfy your sweet tooth the natural way? Try Agave nectar instead of honey. This natural ingredient contains high levels of fructose, which won’t raise your blood sugar levels and is found to be sweeter than honey. You can add a teaspoon of Agave to your morning tea or in a smoothie.

Nuts and Seeds

Aside from the healthy heart benefits and a longer lifespan, nuts are highly versatile and a must-have ingredient in any vegan diet. You can add pine nuts to your favorite pesto sauce, mix peanuts to coconut balls, and toss walnuts into lively salads – the options are endless.

Add Spice to Your Life

Spices like cumin, cayenne, and turmeric will provide a smoky flavor while cinnamon adds a nice touch to sweet desserts. Additionally, all it takes is a few herbs and spices to give your simple ingredients a burst of flavor.

Incorporate these staple items into your daily meal plan. Don’t be afraid to try new ingredients and make your own stock from scratch. Once you discover the endless possibilities of flavor, living a clean vegan lifestyle will help you stay healthy and avoid deficiencies in nutrients.

Gingerbread Muffins (GF) - Take 3

These came out REALLY REALLY good.  These are nice and moist and have a GREAT flavor.  These were a combination of gingerbread muffins 2 and gingerbread muffins 1  This is my favorite gingerbread muffin recipe.  

They are really moist and fluffy.  I like the increased amount of spices also - makes these very flavorful !

Ingredients:

1/2 cup Oat Flour
1/2 cup Corn Flour
1/2 cup Potato Starch
2 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground allspice
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1/2 cup molasses
1/2 cup almond milk
1 tsp vanilla extract
2 medium to large very ripe bananas, mashed

Directions:
Mix molasses, 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 !!!




So I rejoice and am glad.  Even my body has hope,
Psalm 16:9 (NCV)