Stirfry Pasta

1/2 lb snow-peas
olive oil
rep and green bell peppers, chopped
leeks, chopped
green onion, chopped
1 clove garlic
1/2 thumb of a ginger, chopped
sesame seeds
2 tbsp olive oil
angel hair pasta
2 tbsp liquid aminos
roasted sesame seeds
plum sauce
1/2 lb angel hair pasta


Wash and pea-pods.Pinch the curly end of the snow pea. Hold the snow pea and grasp the small curl at the bottom of the pod. Pinch it until it is completely off. If you have trouble removing the end, use a small knife to help you.Grasping the curly end, pull it downward along the pod to remove the string
 chop onions, and peppers. In a large frying pan add olive oil, turn heat to medium and add onions, peppers and fry until translucent, add ginger and garlic, fry for 1 minute then add snowpeas, stir fry for 3 minutes. Add pasta and liquid aminos and green onions, stirfry until well incorporated. top with more green onions, roasted sesame seeds and plum sauce

Stuffed Baked Potatoes - Non Dairy

med size russet potatoes

fresh broccoli

1 tbsp earth balance butter

daiya shredded cheddar cheez

lawry's seasoning salt

onion powder

pepper to taste

potato water

Wash and dry potatoes. Make a 1/2 inch slit in the middle of the potatoes. This not only will prevent the potatoes from exploding in the oven but it will be easier to remove the inside of the potatoes when warm enough to handle to touch.

bake potatoes on a cookie sheet that's covered with parchment paper until you are able to easily penetrate a folk into them about 50 minutes to an hour  of baking depending on the size of your potatoes.

After the potatoes are warm enough to handle, Use a large glass bowl and scoop out the potatoes from the skins, leaving the skin of the potatoes in tacked, place them aside. Add earth balance butter seasoning salt, pepper, onion powder. Use a potato masher to mash the potatoes and enough water from the boiled potatoes to make the potatoes nice and fluffy. Stuff the potato skins with the mashed potatoes and top with broccoli and daiya cheddar cheez. Place the stuffed potatoes back on the cookie sheet and bake for about 15 - 20 minutes.

Solo Trip To Toronto. Women Who Love To Travel Solo

My Vegetable Kale Soup

2 tbsp olive oil
1 red bell pepper, diced

1 green bell pepper, diced

1 onion, chopped

2 stalk celery, chopped
4 peeled sliced carrots

1 glove garlic, minced

1/2 chopped fresh parsley

2 large white potato, peeled and cubed
2 small sweet potato, peeled and cubed
2 cups of chopped kale
1 1/2 cups homemade chickpeas
water
4 packet con culantro y achiote
salt and pepper to taste
1 tsp garlic powder

Add olive oil to a large pot on medium heat. I use a large imusa pot. Add the next 5 ingredients, saute until cooked then add the minced garlic and saute for 2 minutes. Add the potatoes, and kale and enough water to cover the vegetables. Let everything come to a boil then lower to simmer for 30 minutes, add the cooked chickpeas, seasonings, test the veggies with a folk if they are not tender let the soup cook for 20 minutes more. This soup is so flavorful and delicious the next day.

Garlic Cheez Biscuits

Ingredients
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 tbsp garlic powder of fresh glove
3/4 cup non dairy shredded cheddar cheez
1 cup milk
1/ 4 cup room temp earth balance butter


Heat oven to 450 degrees

In a glass bowl, sift the flour and baking powder. Add the room temp earth balance butter. I used a folk to mix. Mix in the non dairy shredded cheddar cheez, then add the milk, stir until well mixed. I used a 1/4 cup to scoop out the batter and place onto a cookie sheet with parchment paper. Place the biscuits into the hot oven and bake for about 15 minutes

Baked Mac&Cheez Stuffed Peppers

2 cups elbow pasta
1/2 cup daiya cheez
1 tbsp Gluten Free flour
1 tbsp earth balance butter
salt and pepper to taste
1/4 cup nutritional yeast
1 tbsp garlic powder
1 small onion
2 medium sweet bell pepper
2 medium green bell peppers
3/4 to 1 cup of non dairy milk
1/2 cup organic frozen sweet baby peas - rinsed
2 Tbsp Bac'n pieces

Peel and chopped onions, add 1 tbsp of earth balance butter to a pan and fry onions until translucent, when e turn off the stove and set it aside.
Boil pasta in a pot of water for 10 minutes or until the pasta is aldent. rinse and
drain pasta, set aside. Turn the pan with the onions on on low heat and add flour, using a whisk, whisk in the milk until well blended, stir in the cheeze, then add pasta, sweet baby peas, garlic powder, salt and pepper to taste. Stir in some McCormick Bac'n Pieces!

Rinse peppers and dry the bell peppers. Cut off the tops of the peppers and remove the whitish ribs and seeds. Fill the peppers with the macaroni mix. I used an 6x6x3 deep baking dish with a little olive oil spray down the bottom of the dish then I placed the stuffed peppers inside and baked them for 25 minutes with no cover on top.

Make Perfect Non Dairy Greek Yogurt Everytime!

I can't believe yogurt came out so incredibly delicious! Look how thick it looks. This yogurt maker has not fail me yet and believe me I have tried other brands out there! Not to mentioned any names. I'm just here to tell you the positive about my experience with this particular brand - The Flexzion - for those eat yogurt regularly or everyday like myself  to keep things moving if you know what I mean lol.

 I don't buy non dairy store brand yogurt anymore because I can do without the extra added sugar and who knows what else is added to the mix. I use cultures for health starter cultures and organic, no additives added soy milk. Believe me when I tell you that whatever non dairy milk you choose to use, be sure that it is organic with no additives added for the yogurt to set perfectly, trust me on this one, I've tried them all so you wont have to waste your money! I like my yogurt thick like custard consistency. Scroll down to the bottom for the perfect Greek Yogurt Recipe and where I buy my products.

I added my own flavors. Yogurt not strained yet.

I use these veggie strainer bags to make Greek Yogurt

Either a regular thermometer or digital will do

Non Dairy Greek Yogurt Recipe
4 cups westsoy organic - no additive milk
2 Tbsp pure can sugar
1 packet of cultures for health
1 thermometer
The yogurt jars (I use a 4 cup heavy microwavable bowl)

Instructions
Wash and sterilize everything!
place organic non dairy milk into a 4 cup glass bowl. Place the bowl into the microwave, turned on for 4 minutes. Remove the bowl and place the thermometer inside the milk bowl, make sure the milk temperature reaches 110 degrees. If the milk is to hot let it cool naturally with the thermometer  measuring its temperature, until it cools down to 110 and no cooler.

 Once the milk reaches 110 degrees add one packet of the culture. Stir once and place the bowl or pure the milk into the glass jars and place them into the yogurt maker with the top on. Turn on the yogurt maker for 8 hours. this yogurt maker I purchased doesn't have a timer. The one with the timer cost a little more but I set the timer on my phone to alert me to turn off the yogurt maker. Set the bowl aside and let the yogurt cool for 2 hours then place it in the refrigerator until it is cool.

Greek Yogurt instructions
Use a strainer and place it on top of a glass bowl that's deep enough to hold the whey liquid from the yogurt. Use a clean veggie strainer cloth bag and place all the yogurt inside of it. Place the bag strainer that's on the bowl and fold over the remaining cloth of the veggie bag. Place it in the refrigerator overnight. I collect at least 3 to 4 cups of whey. The next day or you can take the yogurt out or sooner than that depending on the consistency you like your yogurt. scoop out the yogurt from the veggie bag and place it in a bowl. add Agave Nectar to your sweetness and use a hand mixer to whip the yogurt to a smooth consistency.

Notes: Before adding the Agave Nectar, scoop out 1/4 of the plan yogurt and place it in an airtight container. This will be your starter whenever you want to make more yogurt.

 









Instructions for second batch of yogurt from your last batch of homemade yogurt
Pour 4 cups of non dairy soy milk into a sterile, 4 cup heavy glass bowl. Warm the milk. After the milk

has cool to 110 degrees, add 1/2 cup of  yogurt starter and 1 Tbsp of pure cane sugar into the bowl of milk stirring once. Place the bowl or yogurt jars into the yogurt maker for 8 hrs. Let the yogurt cool for 2 hours room temperature. Place the yogurt in the refrigerator. The 1st photo with the strawberries and bananas that's shown on this page is my 4th batch and I've noticed that the yogurt consistency gets thicker from every batch. YOU'LL NEVER BUY STORE BRAND NON-DAIRY YOGURT AGAIN!

wallah!

What is Rambutan and how do you eat it?

The rambutan is a medium sized tropical tree in the family Sapindaceae. The name also refers to the edible fruit produced by this tree. The rambutan is native to the Malay Indonesian region, and other regions of tropical Southeast Asia.




How do you eat Rambutan Fruit?

1. Select a ripe rambutan. Rambutans start out green, then turn red, orange, or yellow as they ripen
2. Cut a slit in the skin. Hold the rambutan firmly on a flat surface, gripping both tips
3. Open the rambutan
4. Squeeze to pop out the fruit
5. Remove the seed
6. Eat the fruit

Hibiscus Tea Health Benefits

I`m enjoying a cup of  organic hibiscus tea. Did you know that hibiscus tea has many health benefits? Hibiscus tea helps with High Blood Pressure, High Cholesterol, Digestive System, Immune problems. It's also rich in vitamin C.


I`m not a medical doctor. I'm a retied medical tech. I have researched hibiscus teas on the internet for natural health benefits. This content is not to be substitute for professional medical advice.

Silver Dollar Pancakes

Ingredients

½ cup  white flour

½ cup whole wheat flour

1 Tbsp pure cane sugar

1 tsp baking powder

1/8 tsp salt

1 cup non dairy milk

vegetable oil for cooking pancakes

Instructions

Place all ingredients into a blender and blend until mix. I use a cast iron frying pan and spread oil evenly. Fry pancakes until you see bubbles then turn over and fry for 2 minutes. Sprinkle powdered sugar and pour a little organic maple syrup

Bottling Bob's Redmill

It's that time of year again to organize my kitchen cabinets and make a food inventory list for some interesting new recipes. I know this new recipe book is taken me forever but this is my first book and I want it to be special, therefore it takes time (smile)

I just purchased some new mason jars for storing my beans and grains. After looking at my storage bench, I notice that I had a few opened bags of flour and seeds that was starting to look unorganized. I emptied the opened bags of flour and placed them into mason jars. I also cut out the expiration date that was on the package of the labels and placed them on the bottom of the mason jars so I'll know when the product expires as pictured below. 

Think Bob's Redmill will start bottling?

Theveganlicious Recipe Book

My recipe book is for everyone who's looking for Plant based recipes. It will include 25 pages of photo's of the recipes I've prepared, with easy to read large text instructions. This is a cover sample of Theveganlicious Series 1

Hotdawg Bun

1 cup soy milk
1/2 spring water
1/4 cup earth balance butter
4 1/2 cups organic all purpose flour
5/16 oz (8.75g) active dry yeast
2 tbsp organic cane sugar
1 1/2 tsp salt
1 egg replacement (I used bob red)

In a pot on low heat, heat soy milk, water, earth balance butter to 120 degrees. In a large bowl, add 1 3/4 cup of flour, yeast, salt and sugar, mix well. Make a well and add the wet ingredients. Stir mixture and add 1/2 cup of flour at a time. Turn dough on a lightly floured board or counter and kneed dough until smooth and elastic. Divide dough in half then into a total of 8 pieces. shape into oblong shape. Spray a cookie sheet with olive oil and place the dough on it space 1/2" a part. Cover them with a kitchen towel and let them rise for 25 minutes. Bake at 400 for 10 minutes until light golden brown

Carrot Dawg

4 med size organic carrots
1/4 cup red wine vinegar
1/2 cup spring water
2 1/2 tsp liquid aminos
6 drops liquid smoke (Colgin is vegan)
1 medium glove garlic, crushed
1 tsp miso
1/4 tsp celery seeds
2 tsp rice vinegar
1 tsp peanut butter
I used my homemade hotdawg buns

Peel, rinse, cut off ends of carrots. Place the carrots in a deep pot of water. Boil them for 6 minutes, just enough to pierce a knife through them. (aldente) not well done because they will get a little softer when you fry them. Drain the water and place the carrots in a shallow square glass dish. Add the wine vinegar, water, liquid aminos, garlic, miso, celery seeds, and peanut butter to another bowl. Mix well and pour mixture over the carrots to marinate overnight. Drain the liquid and add a tbsp of earth balance to a frying pan. Brown on both sides. I used my cast iron grill

Enjoy!

Baked Tatar tots

3 med potatoes
2 tbsp shredded onion
1/2 tsp sea salt
1 tbsp nutritional yeast

Rinse and boil potatoes for 30 minutes, until you can pierce them with a  knife thoroughly.
Drain potatoes. When the potatoes are cool enough, peel skin off of them and place the potatoes in the refrigerator for 3 hrs. Shred potatoes and onion. Place them in a bowl and add salt, and nutritional yeast. Take a tablespoon of shredded potatoes and form them into cylindrical shape or rounds. Place them on a cookie sheet with parchment paper and spray the tartars with coconut oil. Bake for 30 minute, turning them on the other side 15 minutes intervals. Serve with your favorite sauce

Taboule

Ingredients
2 cups of bulgur
1 large red onion
1 small chopped tomato
1/2 chopped fresh parsley
2 tbsp chopped fresh mint
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
salt&pepper to taste

Instructions
Soak bulgur for 30 minutes. After the bulgur has increased in size, drain and squeeze as much of the water as possible. Spread the bulgur onto a dry cloth and let sit until the bulgur is dry.

When the bulgur has dried add it to a bowl and add the chopped onions, chopped tomatoes, chopped parsley, chopped mint, olive oil, lemon juice, salt and pepper to your taste buds. Mix all ingredients and chill in the refrigerator until ready to serve.

I love to top this taboule on most of my dishes on a side dish

Submarine Bread

3 cup all purpose unbleached white flour
1 1/2 cup water (115 degrees F)
1 packet of Fast Rise Yeast
1 tsp sea salt
1 tbsp pure cane sugar
4 tbsp olive oil

Using a stand mixer, add the flour, yeast, salt, sugar. mix ingredients using the dough on very low speed. Add the yeast, oil and mix again. Add the warm water, increase the speed to medium on your stand mixer and let it mix for 3 minutes or until the dough separate from the bowl onto the hook completely. Remove the dough and shape into a ball and placed it into a large glass bowl. make sure you added oil to the bowl first so the dough don't stick during the risen period. Cover the bowl  with saran wrap. Let the dough double in size for about an hour. Divide the dough into 4 and roll them into 10" logs. Let the dough Place them onto a cookie sheet to let the dough double in size for about 35 minutes.

Bake at 350 degrees for 25 minutes

Wednesday Night Dinner - Garlic Mashed Potatoes, Curry Chickpeas, Island Greens

Garlic Mashed Potato Recipe
5 russet potatoes
enough water to cover potatoes
2 tbsp earth balance butter
1/4 tsp hungarian paprika
1 cup of the boiled potato water
1 tsp garlic powder
salt and pepper to taste

Peel, rinse potatoes. Add water to a large pot. When the water comes to a boil, add whole potatoes and cook until you can pierce a folk into them easily. Remove potatoes and pour about 1 cup of the liquid into a glass measuring cup, set aside. Drain the rest of the potatoes. Add the potatoes back to the pot and add the butter, garlic powder, paprika, salt and  pepper. Mashed potatoes mixture with a potato masher. Add more liquid if needed for a smoother potato. Once the potatoes are mashed , stir the potatoes until smooth.




Curry Chickpea In Coconut Cream Recipe

Island Greens  Recipe

Curry Chickpea in Coconut Cream

Ingredients
2 cups dry chickpeas
2 tbsp olive oil
2 cups chopped onions
1 red, green pepper, Chopped
3 large cloves garlic, minced
(1) 14. oz can full fat coconut cream
(1) 14. oz can, no salt crushed tomatoes
2 tbsp chopped cilantro
1 tbsp curry powder
salt to taste

Instructions
Pick through and rinse chickpeas. Soak overnight. In a large pot add the chickpeas and enough water to cover bean. On a high flame, let the water come to a boil. Turn down the flame and cover the beans. Let beans boil on a very low flame for about 45 minutes, until beans are tender.
Heat oil in a large skillet over a medium high heat. Add onions, peppers, and  and cook until they start to brown. Add garlic and fry for 1 minute more. Add crushed tomatoes, curry powder, can of Coconut cream. Stirring, cook until curry powder is dissolved.
Add chickpeas,  Bring to a boil and simmer 30 minutes. Stir in cilantro

Tuesday Night Dinner - American Chop Suey

2 cups of my lentil recipe
1 cup Trader Joe's Ketchup (a must to the best tomato taste)
Veggie Mozzarella
1/2 lb Elbow Noodles

Boil the elbow noodles, drain and rinse. Place the pasta in a large glass mixing bowl, add the lentils, ketchup. Top with your favorite vegan cheese

Monday Night Dinner - Curry Chickpeas

2 tbsp olive oil
1 chopped sweet onions
1/2 red and green pepper, thinly sliced
3 large cloves garlic, minced
1 tbsp curry powder
1 tbsp garlic powder
1 cup full fat coconut cream
2 cup dried chickpeas
1/4 cup tomato paste
4 cups cooked Jasmine Rice

I used a pressure cooker but if you are using a stockpot here's the recipe.

Pick through, rinse and soak chickpea overnight or use (2) 15 oz can chickpeas, drain the liquid. Boil the beans according to package instructions. In a frying pan, fry onions, peppers and garlic until translucent. Add fried vegetables to the beans. Add the tomato paste, garlic powder, salt to taste and coconut cream. cook on low for another 30 minutes to blend all the ingredients. The bean mixture will thicken a little. Don't add more liquid. Serve with rice and your favorite sides

Island Greens Recipe here ~~~~~> Island Greens

Sweet Corn bread Recipe~~~~~~~> Sweet Corn Bread

Sweet Corn Bread

Ingredients

1 1/4 cup organic flour

3/4 quaker corn meal
1/2 cup pure cane sugar
2 tsp baking powder
1 cup non dairy milk
1/4 cup vegetable oil
1/4 cup mashed banana


Instructions
Heat oven to 400. F Grease a round cake pan. In a bowl, combine dry ingredients. Make a well, Stir in the milk, oil and mashed banana. Stir until moistened. Pour batter into a greased, small round cake pan. Dab some earth balance butter on the top of the batter. Bake for 25 minutes

No More Boring Oatmeal!

2 cups of spring water
1 cup extra thick rolled oats (whole grain)
1/3 cup coconut sugar


In a medium pot add 2 cups of water, bring to a boil. Add 1 cup of the extra thick rolled oats and simmer for 20 minutes. Add water if necessary. Add your favorite toppings.

Toppings Suggestions - bananas, strawberries, blueberries, peaches, oranges, whipped cream, pecan nuts, almond nuts, raisins, carob powder, cocoa powder, figs,shredded coconuts, coconut sugar peanut butter, just to name a few

Lentils and Jasmine Rice

1. lb lentils
1 medium green pepper, chopped
1 medium onion, chopped
6 glove garlic
1 tbsp olive oil
1/4 cup sherry, reserve vinegar
1 tbsp organic cumin
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 bay-leaf
1. 28 oz organic, no salt crushed tomatoes
enough water to cover lentils
salt to taste
12 oz. beefless grounds
1 tbsp olive oil

Pick through and rinse the lentils. Soak overnight (opt) Drain lentils. Add lentils to a pot of water, enough to cover beans and boil them for 15 minutes on low heat. Add the crushed tomatoes, sherry, oregano, basil, bayleaf cumin, and salt&pepper. In a frying pan, add 1 tbsp of olive oil and saute onions, peppers and crushed garlic until translucent. In another frying pan, add 1 tbsp of olive oil and fry the grounds for 4 minutes until crumbly. Add the beefless grounds and saute vegetables to the lentils and simmer for 45 minutes or until the lentils are tender.

Serve over your favorite rice or pasta.

The lentils are even better the following day!

Italian Bread

2 1/2 cups unbleached flour

1 cup warm water

3 tbsp grapeseed oil

1 tsp pure can sugar

1 packet mix on active dry yeast (fast rise)

Add flour, sugar, and yeast in a stand mixer. attach the dough hook and mix on low or add dry ingredients to a bowl and mix with a fork. Add warm water,oil. mix until dough is smooth. Add dough to a large glass, well greased bowl and cover it with saran wrap and let the dough double in size. (1 hour) Remove dough from bowl. Divide dough in salf. On a floured board, shape dough into logs. Let dough rise for about 1/2 hour. Brush dough with melted earth balance butter

 bake at 400 degrees for 15 - 20 minute

Potato Corn Chowder

Ingredients
4 Large Russet Potatoes Chopped
1 Medium Onion, Chopped
4 Celery, Chopped
2 Large Glove garlic, Minced
2 Cups Sweet Yellow Corn
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper to your taste buds
1 Tbsp of Better Than No Chicken Bouillon Base
1 Cup Raw Cashew

In a tall stock pot add, olive oil, onions, celery, and garlic. Saute until translucent. Add potatoes, 8 cups of water. Cook on high until potatoes are tender. Add corn.

Instructions
Broth Cream Mixture
Add a cup of raw cashews and the bouillon to a powerful blender. Blend mixture. Add 1 cup of the liquid from the stock pot, blend until creamy and smooth. Add cashew mixture to the stock pot, stir and heat chowder for about 5 more minutes. Serve the potato corn chowder in your favorite soup bowls, topped with croutons.

Dairy Free Lemon Whipped Cream

Full Fat Coconut
1/2 organic powered sugar
1/4 cream of tartar
1 tbsp lemon zest
1/2 fresh lemon juice

Add all ingredients to a mixer or use a hand mixer and whip cream until it has doubled in volume
ONLY USE THE THICK CREAM PART OF THE COCONUT. Make sure the coconut is cold!