Support You Local Farmer's Market!

Support You Local Farmer's Market!

I will be sharing with you varies farmer's market I plan to visited this month. I'm searching for the sweetest corn on the cob. 

August 10th, 2022

Buttonwood Park Farmers Market

Sept 7th, 2021

Brooklawn Park Farmers' Market

Sweetest Corn on the cob!

Lemony non-dairy pudding

Ingredients

1/4 fresh squeezed lemon juice

1 grated lemon

1 cup nondairy milk

1 tsp. vanilla extract

1/4 cup agarve nectar

1 tsp. vanilla

2 tbsp. corn starch

Instructions

In a 2 quart pot, add the milk, lemon juice, and vanilla extract. Whisk on medium heat until you start to see small bubbles then remove the pot from the burner. Use a glass measuring cup, add the corn starch and 1/4 cup of the lemon mixture from the pot, whisk until a smooth consistency and add it to the pot. Place  the pot back on the burner. Use a whisk to mix the mixture until it thickens. Remove the pot from the burner and prepare 3 pudding dessert cups. Pour the lemon mixture into the cups and let it sit on the counter until it cools. Place the pudding cups in the refrigerator for about 3 hours. Top with nondairy whipped cream sliced fruit. The grated lemon gives this pudding a nice lemony taste with some added texture.

Roasted Whole Cauliflower

 

Ingredients

1 - LG whole cauliflower

4 carrots, thinly sliced

1/2 non dairy butter

1 tbsp. olive oil

1 tbsp. Italian seasoning 

2 tbsp. garlic paste

3 fresh cut green onion

1\4 cups fresh lemon juice

salt and pepper to taste

Instructions

Preheat oven to 425 degrees

Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower, sliced carrots and green onions into a roasting pan with a fitted top. In a separate small bowl add the fresh lemon juice, melted non dairy butter, olive oil, Italian seasoning, garlic paste, salt and pepper to taste, mix well. Use a brush to brush the butter seasoning onto the cauliflower and carrots that's in the roasting pan. Place the top on the roasting pan and bake in a 425 degree oven for 20 minutes, then remove the top of the roasting pan and bake for 30 minutes more to brown the cauliflower.

Instant Pot Spicy Rice and beans

 

Ingredients

1 cup rice

1 - 14 oz. can red beans

1 1/2 cups water

3/4 cup picante sauce

1/2 cup tomato sauce

4 gloves crushed garlic

1 tsp garlic powder

1 1/2 tsp cumin

1 tsp chili powder

salt to taste

1 tbsp olive oil

1/2 med onion, chopped

Instructions

You will need to use the nonstick instant pot.

Turn on the instant pot and press sauté, add the oil and rice to the pot, stir until the rice is light brown. Add the onions and garlic, sauté for about 2 minutes. Drain and rinse the red beans. 

Add the rest of the ingredients to the pot. Turn off the instant pot and place the lid on the pot. Press manual and press the minus to 5 minutes. 

Italian Seasoning Asparagus

 

Ingredients 

1 lb. Asparagus

1/4 cup of bearo's Italian submarine olive oil seasoning

salt & pepper to your taste buds

Instructions

rinse and and dry asparagus. Place parchment paper on a cookie sheet. Lay out asparagus.

Add the Italian olive oil and salt and pepper. Bake in a oven at 400 degrees for 11 minutes if you like them aldente 

Spicy mac not cheese

 

Ingredients

2 cups small shell pasta
1 cup daiya cheez
2 tbsp earth balance butter
salt and pepper to taste

1 tbsp onion powder

1 tbsp garlic powder

3/4 cup fresh mild spicy salsa

3/4 to 1 cup of non dairy milk

Instructions

Boil pasta in a pot of water for 10 minutes or until the pasta is aldent. rinse and
drain pasta, set aside. Greese. Casserole dish with non dairy butter, add the drained shells, cheese, milk, garlic and onion powders, non dairy butter, and spicy salsa. Mix everything and cover with tin foil. Bake at 350 for 25 ninutes 

Meatless ribs

 ¾ cup Vital Wheat Gluten Flour

¼ cup Rice Flour
1 cup water
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Beefless Bouillon
1 cup BBQ sauce
6 Cinnamon sticks

Mix the flours with garlic and onion powder. In a separate container, mix water with beefless bouillon. Combine the dough. If the dough is to dry, add some water. The dough should be a sticky constancy. Divide the dough in separate bowls Spray a 9 x 11 pan. To make the ribs, spread out the dough from one of the bowls on the pan, about ¼ inch thick and 2” by 3”. Then place the cinnamon sticks on top. Use the dough from the second bowl to layer the mixture on the top of the cinnamon stick and press, forming to create a rib shaped. Bake in a preheated 300 degree oven for 40 minutes. To finish cooking, splash with barbecue sauce and bake at 400 degrees for about 7 minutes on each side. My meatless ribs looks big because I double the recipe

Carob cookies - Gluten Free

 

2 cups almond flour
2/3 carob powder
1 tsp baking soda
2/3 cups canola oil
3/4 cups pure cane sugar

1 egg replacer

1 tbsp. crushed flaxseed + 3 tbsp. water

1/2 cup non dairy milk

1 cup organic unsweetened coconut flakes

2/3 crushed pecan nuts and 1/2 cup of crushed coconut flakes

You'll need 6 bowls.

 In the first mixing bowl, mix the almond flour, carob powder, and baking soda, set aside.

In the second tiny glass bowl, mix 1 tbsp. flaxseed meal and 3 tbsp. of water, mix well and set aside. In the third bowl, mix the canola oil, sugar, flaxseed mixture and milk. Mix well and set aside. In the forth bowl add the 1 egg replacer set aside. Add wet ingredients to the dry ingredients and stir until well combine. Let the mixture sit for 10 minutes.

Use a small bowl to hold 2/3 cups of pecan nuts. Use a 1/2 cup for the crushed coconut flakes.

Place parchment paper on a cookie sheet. Use a tbsp. to scoop the cookie mixture, and drop them onto a cookie sheet. Topped the cookie mixture with coconut flakes and pecan nuts. Bake at 350 for 15 minutes.

These cookies are soft, crispy around the edges. If you want a crunchier texture, bake cookies for about 20 to 25 minutes, watch that they don't burn

Orange sticky buns

 

Dough

1 packet instant yeast

1 cup unsweetened soy milk

1/2 cup Earth balance butter, divided

1/4 tsp salt

3 cups all purpose flour

Raisins Optional

1 orange peel

Juice from 1 orange

Grated orange peel

Instructions

IN A LARGE SAUCE PAN (OR IN A BOWL IN THE MICROWAVE AT 30 SEC INCREMENTS), HEAT THE NON DAIRY MILK AND EARTH BALANCE UNTIL  MELTED, REMOVE FROM HEAT AND LET COOL TO 110 DEGREES. IT SHOULD BE WARM BUT NOT TOO HOT OR IT WILL KILL THE YEAST.

USE A STAND MIXER AND ADD FLOUR, SUGAR ACTIVE YEAST AND THE SALT AND STIR. ADD THE BUTTER AND NON DAIRY MILK. ON LOW SPEED MIX UNTIL THE DOUGH FORMS TOGETGER INTO SMOOTH 

THE DOUGH WILL BE STICKY. WHEN IT IS TOO THICK TO MIX, TRANSFER TO A LIGHTLY FLOURED SURFACE AND KNEAD FOR A MINUTE OR SO UNTIL IT FORMS A LOOSE BALL. COAT A GLASS BOWL WITH OLIVE OIL AND ADD DOUGH, COVER WITH PLASTIC WRAP AND SET IN A WARM PLACE TO RISE FOR ABOUT 1 HOUR, OR UNTIL DOUBLED IN SIZE 

ON A LIGHTLY FLOURED SURFACE, ROLL OUT THE DOUGH INTO A THIN RECTANGLE. BRUSH WITH 3 TBSP MELTED MON DAIRY BUTTER AND TOP WITH 1/2 CUP BROWN SUGAr, grated orange peel, raisins

STARTING AT ONE END, TIGHTLY ROLL UP THE DOUGH AND SITUATE SEAM SIDE DOWN. THEN WITH A SERRATED KNIFE, CUT THE DOUGH INTO 1.5 - 2 INCH SECTIONS AND POSITION IN A WELL-BUTTERED ROUND PAN. BRUSH WITH REMAINING EARTH BALANCE AND COVER WITH PLASTIC WRAP. SET IN A WARM COUNTER OR ON TOP OF STOVE TO LET RISE. PREHEAT OVEN TO 350 DEGREES.

ONCE THE OVEN IS HOT, BAKE ROLLS FOR 25-30 MINUTES OR UNTIL SLIGHTLY GOLDEN BROWN. LET COOL FOR A FEW MINUTES AND THEN SERVE IMMEDIATELY.

ORANGE GLAZE

1 CUP ORGANIC POWDERED SUGAR

1 TBSP FRESH SQUEEZED ORANGE JUICE

Orange grated peel from one orange

ADD THE ORANGE JUICE and grated peel TO THE POWDERED SUGAR.

USE A HAND WHIP AND WHIPPED UNTIL MIXED. POUR ONTO THE BUNS.

Fried Grits Patties w\ garlic non-dairy cheese sauce

 

Ingredients

1/2 cups quick grits

1 cup water

1/2 tsp Seasoning salt

1/2 tsp Garlic powder

1/2 tsp Onion powder

1 tsp dairy free butter

1/2 flour

1 tbsp olive oil

Directions

Add water to a pot. When the water starts to boil, add butter, seasoning salt, onion powder, garlic powder and grits. Keep stirring to prevent lumps. Turn burner down to very low and simmer until the grits are a smooth thick consistency. Spread grits onto a cookie sheet about 1/4" thick. Refrigerate for an hour or until cool enough to use a round cookie cutter to make into patties. Place one patty at a time into flour on each side. Gently brush off access flour with a food brush. Heat pan with oil on medium. Place patties in a heated pan. Fry until brown and crispy on the outside. (10 minutes each side)

Quick Garlic Non-dairy Cheese Dipping Sauce 

1/2 bag Daiya shredded Cheese

1/4 cup non-dairy milk

1 tsp garlic powder

1/2 tsp salt

Add non dairy milk to a small pot. When milk starts to boil, add the cheese and garlic powder and salt. Turn down the flame to very low and whisk mixture for one minute. Remove cheese mixture from the stove, pour into a serving dish.