Vegetable Stir Fry

1 lb. firm tofu
3 teaspoons McKay's Chicken-like seasoning
1 medium onion, quartered and sliced thin
3 stalks celery, sliced thin at an angle
2 medium carrots, sliced thin at an angle
1 medium green or red pepper, sliced in thin strips
2 cups broccoli florets
3 - 4 green onions, chopped
1/3 cup lightly toasted cashews or slivered almonds
1 Tablespoon grated fresh ginger root

Sauce:

1/4 cup soy sauce or Tamari
1 Tablespoon cornstarch
2 1/2 Tablespoons brown sugar
1 teaspoon garlic powder
1/4 teaspoon dry mustard
1/2 cup water

Drain tofu, rinse and squeeze out excess water. Cut into 1/2 inch cubes. Place tofu in large non-stick skillet, add chicken seasoning and mix to coat. Saute until tofu is browned, adding oil as necessary. Remove pan from heat and set aside.

To make sauce, dissolve cornstarch in soy sauce in a small bowl. Add rest of ingredients and stir to mix.

Have all vegetables chopped and ready before proceeding with cooking.

heat a small amount of oil over medium-high heat in large wok, skillet or saucepan. Add vegetables in following order, sauteing briefly (1 - 2 minutes) between each addition:  1) onions, 2) celery and carrots, 3) green or red peppers, 4) broccoli. When broccoli has turned bright green and is still crunchy, add tofu and stir fry sauce.  Cook, stirring constantly until sauce thickens and vegetables are crisp tender. Add cashews or almonds, ginger and green onions. Serve over cooked rice, couscous or Oriental noodles.

Variation: Substitute a frozen Oriental vegetable mix for fresh vegetables. Add water chestnuts, fresh or canned bean sprouts, or very vegetables as desired.

Corn Tamale Pie

Savory tofu mixed with vegetables and topped with a cornbread topping. Yum. It can't get much better than that!

1 lb. firm tofu, frozen, thawed, squeezed dry and cubed
1 1/2 Tablespoons soy sauce or Tamari
1 Tablespoon peanut butter
1 teaspoon onion powder
1/4 teaspoon garlic powder

Mix together soy sauce, peanut butter, onion and garlic powder. Work mixture into tofu until well coated. Fry in non-stick skillet until tofu is browned, adding oil as needed to prevent sticking.

Vegetable Mixture:

1 large onion, chopped
1 large bell pepper, chopped
1 clove garlic, minced
1 Tablespoon chill powder
1/2 teaspoon oregano
2 teaspoons cumin
1 cup sliced black olives
2 cups frozen or canned whole kernel corn
1 15-oz. can chili beans with liquid
1 4-oz. can green chilies

In a large non-stick skillet, saute onion, bell pepper, and garlic in a small amount of oil until soft. Add chili powder, oregano, and cuming. Saute briefly. Mix in rest of ingredients and browned tofu. Pour into a 9 X 13 inch oiled baking dish. Cover with cornbread topping.

Bake in preheated 350 degrees oven for 30 - 35 minutes or until cornbread is golden.

Cornbread Topping

Mix together in a bowl:

1 cup cornmeal
1 cup unbleached flour (or gluten free alternative)
2 teaspoons baking powder
1/2 teaspoon salt

Stir in:

1 cup soymilk or milk
2 Tablespoons oil
1 Tablespoon honey

Creamy Tofu Garlic Dip

Fresh herbs, mustard, and creamy tofu create a delight for the taste buds.

8 oz. soft tofu, drained
2 teaspoons minced fresh tarragon (or 1 teaspoon dried tarragon)
2 teaspoons minced fresh chives or green onions
2 large garlic cloves, minced
1 Tablespoons stone-ground prepared mustard
Salt to taste

In a food processor or blender, puree' tofu. Pour into a small bowl and stir in the rest of the ingredients. Serve at room temperature as a dip or spread, with crackers or vegetables. Makes about 1 1/4 cups.

As with just about anything made with tofu, dips taste better after having been refrigerated several hours or overnight, giving the flavors a chance to meld.

Zucchini Frittata

Abundant in vegetables, the tofu base and tomato topping make this the perfect addition to any brunch or lunch table.

Saute' lightly until tender-crisp:

2 Tablespoons olive oil
1 large onion, sliced thin
4 medium zucchini, sliced thin
1/4 cup chopped fresh parsley
3 cloves garlic, minced

In a separate bowl, mix together well:

3/4 lb. tofu, blended
1/2 cup tofu, mashed
1 Tablespoons soy sauce/tamari
3/4 cup flour (or gluten free alternative)
2 teaspoons baking powder
1/2 teaspoon salt

Prehead oven to 350 degrees F. Stir the sauteed vegetables into the tofu mixture. Scoop out 1/3 cupfuls of mix onto a sprayed baking sheet. Lightly flatten into circles. Bake for 15 minutes on one side, flip and bake 15 minutes more, or until golden brown. Serve over wide flat noodles or garlic and parsley fettuccine topped with tomato sauce.

Tomato Sauce Topping:

1 15-oz. can tomato sauce
1/4 cup water
1 Tablespoon olive oil
1/2 teaspoon garlic powder
3 Tablespoons parsley, chopped

Mix all ingredients together in small saucepan. Simmer 15 - 20 minutes. Spread over frittatas.

Cashew Cream for Scones

Those with an affection for afternoon tea delight in the creamy flavor and texture of clotted cream. This is a special, thick cream that's made by processing full-cream cows milk in a steam or water bath and then placing it into small pans where it forms clots as it cools slowly. It is served with scones, much to the delight of the the taster. Aunt Marcella enthusiastically comments on the subject whenever we share afternoon tea together. For nearly 30 years she would take an annual two-week summer holiday to the United Kingdom, planning the journey and schedule to include afternoon tea in Bed & Breakfast hostels across the countryside. Descriptions of puffy scones and large jars of clotted cream, so thick that a spoon stood straight up when set in it, delighted all of us in America as we marveled at such a creamy delight and wished to try something that seemed such perfection. Eventually, small jars of clotted cream have been found available in tea rooms and specialty shops. But for a premium price! Although this is near and dear to Aunt Marcella's memory, the jarred creams still don't meet the standard of her seasoned tongue. But something close is better than none.

For those who cannot easily obtain jarred clotted cream, vegans (or those intolerant to dairy), or the health minded, other options are welcome. Although most alternatives are not equivalent substitutions, they can be just as delicious by their own right. Dairy cream is known for its high fat content and for the role it plays in raising cholesterol. Weight gain and heart disease can result from liberal use of high fat dairy products. Alternatively, non-dairy toppings can be free of saturated fats and can actually assist in healthy body weight and reduced risk of heart disease. A study reported in the Journal of the American College of Nutrition found that women who ate one to two tablespoons of nuts or nut butter daily (peanuts, almonds, or cashews) weighed four pounds less and had waistlines an inch smaller than those who did not eat them. Nuts activate the metabolism. They also add protein and fiber to one's diet, making them feel full and satisfied for longer periods of time. So, what does this have to do with cream? Nuts and nut butters make delicious creamy topping! Here's my family's favorite cashew cream recipe (below):

Cashew Cream

14 oz. soft tofu, organic

1 cup raw cashews, washed

1/4 tsp. sea salt

1 tsp. stevia

1 tsp. vanilla

juice of 1/2 lemon

1 Tbs. agave syrup, organic

Place all ingredients in a blender.  Whiz until smooth and creamy. Pour immediately into a small pitcher or serving container. For a varied flavor, add a sprinkle of cinnamon. 

This makes a creamy, thick topping can can be poured over fruit or scones for tea. For a thicker topping, stir in some instant sure jel. This recipe will thicken over time as well.

Spaghetti Primavera

This is a dairy free version of Spaghetti Primavera. The secret? The cashews that make the sauce so creamy and smooth. I hope you enjoy it.

1 lb. firm tofu, cut into 2" x 1/8" pieces
3 - 4 Tablespoons soy sauce
1 Tablespoon oil
1 medium onion, sliced
1 cup fresh mushrooms, sliced
4 cups broccoli florets
1 1/2 cups peas (fresh or frozen)

Sauce:
1/2 cup raw cashews
2 cups water
1/4 cup unbleached flour (or gluten free alternative)
1/2 tsp. garlic powder
1 tsp. onion npowder
1 tsp. salt

Spaghetti noodles, cooked

Marinate the tofu pieces for 2 hours in mixture of soy sauce and oil. In a large skillet over medium-high heat, brown the marinated tofu pieces lightly in the leftover marinade, adding more oil as necessary to keep from sticking. Set aside.

In a large saucepan, heat a small amount of oil. Add onions and mushrooms and saute' untl onions are soft and mushrooms are browned. Add broccoli and peas with a small amount of water to keep from sticking and steam until almost tender.

While vegetables are cooking, combine 1/2 cup cashews and 1 cup water in blender. Blend thoroughly until very smooth. Add remaining water and other ingredients and blend to mix.

Add blended sauce and cook over medium heat until thickened, stirring often. Stir in tofu pieces and serve hot over spaghetti noodles (or zucchini noodles).

Fresh Noodles Lo Mein

Fresh and light, this recipe is sure to please your crowd. Easy-peasy, since it uses frozen vegetables, it saves on chopping.

1 Tablespoon dark sesame oil
1 Tablespoon soy sauce
1/2 lb. firm or extra-firm tofu, cut into 1" cubes
6 cups grated fresh ginger root
1/8 teaspoon crushed red pepper, optional
3 Tablespoons bottled teriyaki sauce or soy sauce/tamari
1 large clove garlic, minced
9 or 10-oz. frozen Oriental-style vegetables, unthawed
1 small onion, sliced lengthwise
2 scallions, finely chopped

Heat sesame oil and soy sauce in a skillet over medium-high heat and saute tofu until golden on all sides. Moisture should be cooked out.

In a large stock pot, bring bouillon or broth powder and water to a boil. Add ginger, red pepper, teriyaki sauce, garlic and linguine. Simmer 2 minutes.

Stir in browned tofu, frozen vegetables and onion; return to a boil and simmer two minutes more. Stir in sliced scallions and serve.

Makes six servings.

One of a Kind Loaf

~ My Favorite ~ One of a Kind Loaf ~ Delicious!Creating a unique and individualized vegetarian entree loaf is fun and simple with the following recipe. Each time you make it, the recipe will be unique and can use ingredients that you already have in your kitchen or that are available seasonally. This is a heart-healthy, low-calorie, and nutrient dense loaf. Tasty too! To create, simply choose the amount suggested for each ingredient type as shown below:

2 cups of legumescooked legumes of any variety such as: lentils, kidney beans, garbanzos, pinto beans, soybeans, or tofu, etc.

1 - 2 cups of grains
whole grain bread crumbs, rolled or quick oats, cooked brown ricr or millet, Grape-Nuts cereal, crushed whole grain cereal flakes, whole grain cracker crumbs, whole grain croutons, etc.
1/2 cup chopped or ground nuts or seeds
almonds, casehews, pecans, pumpkin seeds, sunflower seeds, walnuts, etc.

1 1/2 cups liquid
broth from cooked vegetables, plain soy, nut, or grain milk, tomato juice or sauce, V8, etc.

1 Binder2 Tbsp. soy flour
2 Tbsp. whole wheat flour
2 - 3 Tbsp. gluten flour
3 Tbsp. potato flour
3 Tbsp. minute tapioca
1/2 cup cooked oatmeal
1/2 cup cooked "cream of wheat"
2 Tbsp. soaked mung beans, blended, etc.
1/2 - 1 teaspoon of one or several Seasonings as desired (I always use at least double this recommendation; be generous with the seasonings!)
cumin, sweet basil, Italian seasoning, oregano, parsley flakes, rosemary, sage, Bill's Best Chicknish, McKay's Chicken-Like Seasoning, celery salt, garlic or onion powder, nutritional yeast flakes, salt, Vegex, Bragg's Liquid Aminos, Marmite

1 or more Vegetables1 onion, chopped
1 - 2 cloves garlic, minced
2 - 3 Tbsp. chopped pimiento
3 - 5 stalks celery
2/3 cup shredded carrots
2/3 green beans or peas

Mix all the ingredients you selected together. Press into a sprayed loaf pan. Bake at 350 degrees F. for 45 minutes (or more if you prefer a darker loaf). Serve with a light savory or tomato gravy.

Leftover can be sliced and served in sandwiches or mashed for a spread (add olives, pickles, or Veganaise).

*Instead of baking as a casserole loaf, this recipe also makes delicious patties. Use a non-stick skillet with some extra-virgin olive oil and fry until crispy and golden.

Coconut Cream Pie

This recipe is a favorite! Easy to make, it has a rich flavor and appeals to anyone who loves coconut or custard!  It's dairy free and eggless and can be poured into a regular pie crust or into a nut or graham cracker crust as well.

Coconut Cream Pie

3 1/2 cups vanilla flavored rice milk
1/2 cup agave syrup or honey
6 tablespoons cornstarch
2 cups unsweetened coconut, fine
2 tablespoons coconut extract

Save out 1/2 cup rice milk to blend with cornstarch for thickening. Bring the remaining ingredients to a slow boil, then add the 1/2 cup rice milk with cornstarch. Cook until thick. Cool completely. Pour into baked pie crust. Chill and serve.

*Use gluten free crust if necessary.

Lemon Balm Berry Ice Cream

So yummy!

Lemon Balm Berry Ice Cream

1 1/2 cups cashews
1 cup water
1 cup packed lemon balm leaves (we used lemon verbena leaves instead)
1/2 cup blueberries
1/2 cup raspberries
1/2 cup agave (any sweetener of choice will work)
1/3 cup lemon juice (we used Meyer lemons with the peelings left on)
2-3 drops lemon essential oil* - (we used lemon zest instead)

If you'd like little green specs, blend all but the lemon balm until smooth and creamy.
Add the balm and blend briefly.  Chill and process through an ice cream machine.

*Substitute lemon zest to taste.

Veg Sausage and Red Quinoa Cabbage Rolls

Recipe conversion is an art that is interesting and can be fun. For those who live a vegetarian lifestyle, it becomes a way of life. Recently I found a great recipe for cabbage rolls on the Internet. I thought it sounded delicious and it reminded me of the cabbage rolls my grandmother and mother used to make. I decided to make them, adapting the recipe to fit the dietary needs of members of the immediate family. The cabbage rolls were not as time consuming as I expected, and they were essentially a one-dish-meal (protein, starch, and vegetable). You could add a tossed green salad if you liked. Here's the recipe as converted:

Veg Sausage and Red Quinoa Cabbage Rolls

• 1 head cabbage
• 1 cup red quinoa, cooked
• 1 egg, beaten OR egg substitute (ground flax seed or flax seed gel)
• 1/4 cup almond milk
• 1 sweet onion, diced
• 1 package Soyrizo, vegetarian sausage
• 1 tsp. salt
• 1/4 tsp. garlic powder (or fresh, minced garlic)
• 2 - 8 ounce cans tomato sauce
• 1 - 14.5 ounce can diced tomatoes with liquid
• 1 tsp. stevia
• 1 1/2 Tbsp. lemon juice
• 1 Tbsp. vegetarian Worcestershire sauce

Stem head of cabbage and place base down in a kettle. Add 2" of water and lid. Steam until tender; about ten minutes. When leaves are tender, remove from heat and drain. Cool. Then remove leaves and dry individually with paper towel.

Combine red quinoa, egg OR egg substitute, almond milk, onion, garlic powder, Soyrizo, and salt. Scoop about 1/4 cup of this mixture into the center of each cabbage leaf. Fold them into small packages, making sure all ends are tucked in. Place each in a low casserole pan with the tucked in side down.

In a bowl, combine tomato sauce, diced tomatoes, stevia, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls. Bake in a 350 degree oven for 1 hour.

Delicious!

This is a gluten-free recipe. The Angostura Worcestershire Sauce from Safeway is vegetarian (no anchovies).

Cake!

No words needed. Creamy. Delicious. Sweet & Sour. So Good!

Mother's Steamed Christmas Pudding

During my teen years, mother decided that she wanted to start a Christmas tradition that was unique to her heritage. After much time spent going through food magazines and cookbooks, she used her skills in recipe adaptation to create a recipe for steamed Christmas pudding that the entire family could eat. Dairy-free, egg-free, and gluten-free; it met everyone's dietary needs. Not only that, but it was delicious! As grandchildren joined her family they enjoyed helping her make the pudding and prepare it on the stovetop, as it was steamed instead of baked. At serving time, sugar cubes were soaked in almond extract and brought to the dinner table in high flame. The children loved watching the flames slowly die as the extract was burned off. And how fun it was to eat something that had been presented with so much charm! Here is mother's recipe for you to enjoy as well.

Steamed Christmas Pudding

1 cup sugar

1/4 cup amaranth flour*

1/4 cup sweet rice flour*

1/4 cup garbanzo flour*

1/4 cup tapioca starch*

3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 cup grated raw carrots
1 cup grated raw potatoes

1/4 cup raw grated apple
1 cup raisins
1 cup nuts, walnuts

1/2 tsp. fresh lemon zest

1/2 tsp. black walnut extract

Mix all ingredients together until moist. Place mixture in a prepared Pyrex bowl and cover with foil until secured. Put in a kettle of gently boiling water and cover with lid. Water should be 3/4 of the way up the side of the bowl. Steam for four hours, adding more water as necessary. Additional steaming is okay, but will result in an even darker pudding.

Serve with apple gravy (thickened apple juice concentrate with cinnamon added). To flame: soak sugar or sugar cubes in pure almond extract. Working quickly, place on top of pudding and light with a match. Take to table while flaming for a beautiful presentation.

*All-purpose flour may be substituted for the gluten-free flours given.

Gingerbread Cookies

Gingerbread boys and girls are a traditional Christmas 

cookie and bring much delight to those who eat them. 

Can you remember biting of a foot, arm, or the head 

first, and then laughing as you share in the experience 

with someone you love? What shall be the second bite? 

Today I'm sharing a gingerbread cookie recipe for those 

who are gluten-free. I don't want them to miss out on 

the experience! 

Gingerbread Cookies

2 cups brown rice flour
1 1/2 cups arrowroot, plus extra for rolling out cookies
1 1/2 cups amaranth flour
2 Tbsp (6 tsp) baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 1/2 cups Sucanat
1/2 cup applesauce
1/3 cup safflower oil
1/3 cup molasses
2 Tbsp (6 tsp) vanilla
oil, for oiling cookie sheets

Decorations:

dried currants
dried cranberries
sunflower seeds
Decorator's Frosting

1. In a small bowl, stir together the brown rice flour, arrowroot, amaranth
flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and
cloves, and set aside.

2. In a medium bowl, place the remaining ingredients, and stir to combine. Add
the dry ingredients to the wet ingredients and stir well to combine. Cover
the bowl, place it in the refrigerator, and chill the dough for 1 hour or
more. Using a little safflower oil, lightly oil (or mist with oil) two
non-stick cookie sheets and set aside.

3. Sprinkle a little arrowroot over a work surface. Divide the chilled dough
into quarters, work with only one quarter of the dough at a time, and keep
the remaining dough covered and chilled until needed. Working in batches,
roll out the quarter of dough to 1/4" (6 mm) thickness, and cut into desired
shapes with cookie cutters.

4. Carefully transfer the cut cookies to the prepared cookie sheet. Bake them at
350 F (175 C) for 6 minutes (the cookies will feel slightly soft to the
touch). Allow them to cool on the cookie sheets for 3 minutes before
transferring them to a rack to cool completely. Repeat the rolling and
cutting-out procedure for the remaining cookie dough. Store the cookies in an
airtight container.

To make Gingerbread People:

1. Cut the dough using a person-shaped cookie cutter. Carefully transfer the cut
cookies to the prepared cookie sheets.

2. To decorate them: use two dried currants for eyes, pressing them slightly
into the dough; squeeze one dried cranberry with your fingers to form it into
a mouth, pressing it slightly into the dough; and then use 8 sunflower seeds
to make the outline of a vest, or 10 sunflower seeds to make the outline of a
dress, pressing them slightly into the dough.

3. Bake as directed above.

TIP: The dried currants, dried cranberries, and sunflower seeds can also be used
to decorate other cut shapes of cookies.

To make Glazed Gingerbread Cookies:

1. Cut cookies as desired and bake as directed above.

2. Prepare the Decorator's Frosting and use it to decorate the completely cooled
cookies, as desired.

3. Allow the frosting to set completely before transferring the cookies to an
airtight container.

Yield: 3 - 4 Dozen.

Pumpkin Chocolate Chip Cookies

We cannot let this autumn season pass by without reposting my favorite cookie recipe! These are very popular in our family!

It's recommended that we have a good source of Vitamin A every other day. It's best utilized by our bodies if the resource is cooked and served with some type of fat. Do you cook carrots or orange squash every other day? I don't, but resolve to do better. I'm quite sure my university sons aren't eating dark orange veggies every other day either. So, this evening I baked cookies to send to them. Vegan and filled with Vitamin A, I think they'll enjoy them. Here's the recipe if you'd like a sweet and tasty way to get your vitamins!

Pumpkin Chocolate Chip Cookies

A delicious, moist cookie that freezes very well.

2 cups sugar

1 cup oil

1 (15 1/2 ounce) can solid pumpkin puree

2 teaspoons vanilla extract

4 cups all-purpose flour*

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

12 ounces vegan semisweet chocolate chips

1 cup chopped walnuts

Cream the sugar, shortening, pumpkin and vanilla together. Mix until well blended. In another bowl, stir together the flour, baking soda, baking powder, and cinnamon. Stir the flour mixture into the creamed mixture. Stir gently until combined. Add the chocolate chips and walnuts. Mix together. Drop by teaspoonsful onto an ungreased baking sheet. Bake at 375 degrees F. for 12 - 15 minutes.

These cookies are delicious; cake-like and the type that melt in your mouth. I think their flavor would be enhanced by a pinch of salt in the recipe. The walnuts in this recipe add Omega-3's to the diet, and of course we all know that the chocolate is very good for us and high in anti-oxidants!

*For gluten free, Bob's Red Mill flour blend is recommended.

Flax Seed Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.

Coconut Cream Pie

Main Street, Bisbee, Arizona
A perfect place for tea and pie!

Here's one of my favorite "easy" dessert recipes that.  It says to pour it into a pie crust or graham cracker crust, but if you don't have time --- it makes a great custard pudding as well.  Simple and delicious!

Coconut Cream Pie

3 1/2 cup vanilla flavored rice milk*

1/2 cup honey (or alternative liquid sweetener)

6 Tbsp. cornstarch

2 cups coconut, unsweetened, shredded**

2 Tbsp. coconut extract

Save 1/2 cup of the rice milk to use with the cornstarch for thickening.  Bring the remaining ingredients to a slow boil and then add the cornstarch/milk mixture.  Stir constantly until a rolling boil

is achieved.  Remove from heat.  Pour into a baked graham cracker crust or pie shell.  Cool completely, then serve and enjoy.

* soymilk will work fine; if using unflavored, add a 1/2 tsp. of vanilla flavoring

**sweetened coconut will work as well

***for gluten-free option, use gluten free pie crust

Pasta Con Faggioli

Fresh, savory, and quick to make --- Pasta con Faggioli is great for a crowd. 
Serve with sandwiches and enjoy the fellowship of family and friends.

Pasta Con Faggioli

6 cups water

4 - 5 medium garlic cloves, peeled and diced

1 sweet onion, medium

8 ounces crushed tomatoes, canned

1/4 cup extra-virgin olive oil

1 tsp. salt

1/4 Tbsp. chili pepper, crushed

1 Tbsp. parsley, fresh and chopped

15 ounces cooked Great Northern White Beans

8 ounces quinoa spaghetti, broken

In a skillet, sauté sweet onion and garlic until 

soft. Add seasonings, tomatoes, and beans. 

In a kettle, bring water to a boil. Add spaghetti 

and cook until tender. Add bean and tomato 

mixture to the spaghetti. Add fresh parsley 

and stir in gently. Adjust seasonings as needed. 

Cover and allow to sit for 2 - 3 minutes before 

serving.

Smoothies!

The weather is warming up and I'm starting to think about frozen treats. A frequent summertime dessert in our family is the fruit smoothie. Have you made them? They are easy and good for you! Here's the recipe for one I made recently. I hope you enjoy it.

Marionberry Smoothie

In a blender, add:

1 banana, frozen
1/2 cup Marionberries, frozen (or other berries of your choice)
1/2 cup pineapple, frozen
1 Tbsp. chia seeds (optional)
1 tsp. pure vanilla
1/4 - 1/2 tsp. stevia (herbal sweetener)
1 cup soymilk (or other milk of choice)
water

Blend on high speed until all ingredients are mixed and smooth. Add water as needed to obtain a thick, yet pourable consistency. Taste and adjust ingredients to fit  your tastebuds. Enjoy!

Serves 2.

*Sometimes I add a protein powder (about 2 Tbsp.) for added body and depth of flavor. I really like hemp powder, but sometimes use soy protein powder as well.

Tammy  just posted the 14,000th comment on Gracious Hospitality! A milestone that deserves a cheer!

And a Pansy or Two

Here we go again --- another simple table setting.
Flowers on the menu
and an uncomplicated family supper.

Romaine, mixed garden greens, tomatoes, 
sweet onions, and sugar peas were the 
ingredients for a fresh salad garnished with 
pansy, daisy, and marigold blossoms.

The flowers sure made the salad colorful 
and inviting! And, they are all edible.

The salad dressing was a quick 
homemade vinaigrette made from 
olive oil,  lemon juice, Bragg's Liquid 
Aminos (or soy sauce), salt,  stevia, 
and Italian Seasoning. Blend together  
until emulsified and then pour 
into a pretty little pitcher.

Menu

Garden Salad and Dressing
Enchilada Casserole with Corn
Baked Potatoes & Earth Balance Spread
Broccoli Spears
Grape Juice

Chocolate Cake

Today's china:

Noritake Milford with platinum rim

Vintage 1970's