Vegan Pineapple Raisin Brown Rice Breakfast

1 C cooked organic brown rice 1 small can pineapple chunks 1/2 C raisins 1 heaping T cinnamon Cook rice in rice cooker or in a pan (2 cups water to 1 C rice if it's in a pan). Just before serving, add pineapple, raisins, and cinnamon. This is a nice change from oatmeal.

Vegan Chili

Today, there was lighning, thunder, rain and hail. I just HAD to cook some chili! 2 C cooked small red beans, adzuki beans or black beans (choose your favorite) 2 cans fire roasted diced tomatoes 2 bell peppers, diced 1 onion, diced 3 heaping Tbs chili powder Put all ingredients into large

crock pot and turn on high for 3 hours or low for 6 hours. Choose less chili powder or more, according to taste.

Vegan Mexi Rice

My friend, Magaly, brought a similar dish to one of our meetings and I just loved it. I made a few tweaks so that it was vegan and here it is! 2 Cups cooked rice (I like white basmati for this dish,it smells wonderful as it cooks and tastes good too) 2 T McKay's Non-Chicken broth powder (I heap the tablespoons) 1 can diced green chilies with juice 4 ribs celery 1 T jalapenos (if you want it spicy) Put all the ingredients into a crock pot and cook on low for about 3 hours. I use a rice cooker and I cook everything together as I'm cooking the rice.

Vegan Fresh Ground Whole Wheat Cranberry Nut Bread (goes great with Pumpkin Tofu Pudding)

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! Of course, if you or your family have gluten issues you can substitute a non gluten flour. Just experiment to see what works! 2 tsp SAF yeast 3 Cups fresh ground whole wheat flour (2 cups of kernels = 3 cups flour) 1 1/2 Tbs Tofu white drink mix 3 Tbs wheat gluten 2 Tbs extra virgin Olive oil 2 Tbs honey or agave syrup 1 Cup plus 5 Tbs water 1 Cup cranberries 1/2 cup chopped nuts (walnuts, pecans, almonds) Place the yeast into the Zozirushi bread pan. Grind the wheat kernels into flour and put 3 Cups of it into the bread pan. Add the sea salt, Tofu White Drink Mix, and gluten. Measure oil first, then then honey or agave into the bread pan. Add 1 cup plus 5 Tbs filtered or distilled water into the break maker. Put bread maker onto the "raisin" bread cycle, add cranberries and nuts when it beeps. Watch and listen to be sure there is enough water in the bread pan. Add more as needed. Bread dough should look smooth and soft. Dough should not clunk around in the bread pan or have hard ridges on it. Note: This is one of my favorite breads during the holidays. I paired it with the Tofu Pumpkin Pudding recipe that is on this site. Yummy!

Vegan Fresh Ground Whole Wheat Apricot Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! Of course, if you or your family have gluten issues you can substitute a non gluten flour. Just experiment to see what works! 2 tsp SAF yeast 2 Cups whole wheat kernels (makes approx 3 cups flour) 1 tsp sea salt 1 Tbs Tofu White Drink Mix 3 Tbs wheat gluten 2 Tbs extra virgin olive oil 1 Tbs honey or agave 1 Tbs apricot extract 1 cup plus 5 Tbs filtered water 1 Cup dried apricots, diced very small Place yeast into the Zozirushi bread pan. Grind the wheat kernels into flour and place 3 cups of the flour into the bread pan. Add the sea salt, tofu white drink mix, and gluten. Measure oil first, then honey and apricot extract into the bread pan. Add 1 cup plus 5 Tbs filtered or distilled water and put into bread maker. Put bread maker on the "raisin" cycle and add dried apricots when it beeps. Watch and listen to be sure there is enough water in the bread pan. Add more as needed. Bread dough should look smooth and soft. Dough should not clunk around in the bread pan or have hard ridges on it. Because the apricots are dried, they will take up moisture so more water than usual may be needed. Note: in addition to being just plain good to eat, apricots provide Vitamin Ad, potassium, Iron and Beta Carotene.

Vegan Fresh Ground Whole Wheat Apple Cinnamon Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! Of course, if you or your family have gluten issues, you can substitute a non gluten flour. Experiment to see what works! 2 tsp SAF yeast 2 C whole wheat kernels (makes approx 3 cups flour) 1 tsp sea salt 1 Tbs Tofu White Drink Mix 3 Tbs wheat gluten 1 heaping Tbs cinnamon 2 Tbs extra virgin olive oil 1 Tbs honey or agave 1 cup diced apples (small dice) 1 C plue 5 Tbs filtered or distilled water Place the yeast into the Zozirushi bread pan. Grind the wheat kernels into flour an dplace 3 Cups of it into the bread pan. Add the sea salt, Tofu White Drink Mix, cinnamon and gluten. Add diced apples. Measure oil first, then honey or agave into the bread pan (this helps the honey to slide right out). Add 1 Cup plus 5 Tbs filtered or distilled water and put it into the bread maker. Put onto full cycle (on the Zo, it's the white bread cycle). Watch and listen to be sure there is enough water int he bread pan. add more, a tablespoon at a time, as needed. Note: Apples and cinnamon are an early morning smell that makes our school very special! the apples also give us good fiber and lots of vitamins and minerals.

Vegan Fresh Ground Whole Wheat Basil Onion Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! This bread recipe is the best smelling as it cooks! Every single person who came in when we were making this bread, wanted to stay until it was finished so they could have some! 2 tsp SAF yeast 2C whole wheat kernels (makes approximately 3 cups flour) 1 tsp sea salt 1 T Tofu White Drink Mix 3 T wheat gluten 1 heaping Tbs basil 1 heaping Tbs Shirley J's all purpose seasoning (onion flavor) 2 TBS extra virgin olive oil 1 Tbs honey or agave Place the yeast into the Zo bread pan. Grind the wheat kernels into flour and place 3 cups flour into the bread pan. Add the sea salt, Tofu White drink Mix, gluten, basil and Shirley J's. Measure oil first and then honey into the bread pan (this helps the honey to slide out easily). Add 1 cup plus 5 Tbs filtered water and put into bread maker. Put onto full cycle (on the Zo, it's the white bread cycle). Watch and listen to be sure there is enough water in the mix. The mix should look soft and not jerk around in the the bread pan.

Vegan Fresh Ground Whole Wheat Almond Poppy Seed Bread

This is just one of the many bread recipes I developed when I owned ECE Academy. We had about 80 children and served about 9 loaves of fresh ground whole wheat bread every day, made in my 3 Zojirushi bread machines. This is a 2 pound machine so be sure to adjust if you have a smaller machine. One of the reasons I loved my Zo's so much was the little pin that made the bread dough flip. I never had a mistake or bread that rose too quickly or too slowly. And, all of these recipes are kid tested. Oh, by the way, we did not serve butter with our bread, just the tasty bread! 2 tsp SAF yeast 2 Cups whole wheat kernels (makes approx 3 cups flour) 1 tsp sea salt 1 T Tofu White Drink Mix 3 T wheat gluten 1 heaping T poppy seeds 2 T extra virgin olive oil 1 T honey or agave syrup 1 T almond extract 1 c pule 5 T filtered water Place the yeast into the Zo bread pan. Grind the wheat kernels into flour and place 3 cups into the bread pan. Add the sea salt, Tofu White Drink Mix,poppy seeds and gluten. Measure oil first, then honey into the bread pan (this helps the honey to slide right out). Add the almond extract. Add 1 cup plus 5 T filtered water and put into bread maker. Put onto the full cycle (on the Zo, it's the white bread cycle). Watch and listen to be sure there is enough water in the bread pan. Add more, a tablespoon at a time, as needed. For those of us who are "almond" people, this bread tickles the senses and makes us very hungry! Note: For those who are gluten intolerant, you can use a non gluten flour. Experiment to see what works for you!

Vegan Black Bean Soup

I had a box of spicy black bean soup but wanted it to be more "full" so I added the following ingredients and it was really delicious! 1 box Pacific Spicy Black Bean Soup 2 cups black beans (I reconstitute dry beans but you can use canned beans if you like. Be sure to rinse them if you are using the canned ones). 1 package frozen corn (I use organic only so I don't have to worry about GMO's) 1 each red, yellow, orange bell peppers, diced several stalks of cilantro 1 TBS chili powder dash salt I put all of the ingredients into a crockpot on high and cooked for about 4 hours. Great soup!

Vegan Magaly's Salad

My friend, Magaly, shared this recipe with me and it is SO delicious. It's not very expensive (except for the avocados) and is a great salad or you can use it as a dip. 2 cans black beans (or 2 cups of black beans that have been reconstituted) 2 red bell peppers, diced 2 cups frozen corn 2 avocados, diced 1 large Walla Walla sweet onion (or whatever you have available) Juice from 2 limes Rinse canned black beans. Add rest of ingredients. Squeeze lime juice over the salad. If you want to use this as a dip, lime chips taste really good with it. I have also used it as a filling for a soft tortilla.

Vegan Brain Enhancing Soup

India has one of the lowest rates of Alzheimer's and the highest rate of intake of turmeric. Any connection? Well, although it's not been scientifically tested, it seems to me that we could use a bit more turmeric in our foods! Couldn't hurt! I have adapted this recipe from Feb 2016 Guideposts because I wanted to use no oil and I"m allergic to cumin and curry. 1 TBS distilled water 2 Walla Walla sweet onions, finely diced Sea Salt 2 medium carrots, finely diced 2 celery stalks, finely diced 1 medium butternut squash (peel and dice small) 1 tsp turmeric 1/4 tsp coriander 1/4 tsp cinnamon Pinch red pepper flakes (I did 2 pinches because I like it hot!) 1 cup dried green lentils (rinse well first) 8 cups organic vegetable broth 1 cup tightly packed kale (rinse, stem, and cut into thin slices) Put all ingredients except kale into crock pot in order given. Cook until all veggies are tender. Add kale and cook until it wilts. This was a very tasty soup. I think, next time, that I will probably add: organic brown rice, quinoa, or veggie noodles.

Low-Fat Thanksgiving Side Dish

Some people don't like brussell sprouts but I really do. This recipe combines brussel sprouts, pecans, cranberries and butternut squash, along with some maple syrup. I made a few changes in order to make it less fat and no sugar. Thanksgiving - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries The Fairfield HouseLike Page November 12 at 10:44am · Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries – this easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup), it’s also healthy, gluten free, vegetarian, and packed with fiber! Ingredients Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 tablespoons olive oil (I used less than 1/4 teaspoon) Salt, to taste Roasted Butternut Squash: 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive oil (I used less than 1/2 teaspoon) 3 tablespoons maple syrup (I used the sugar free syrup from Fred Meyer ½ teaspoon ground cinnamon Other Ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 tablespoons maple syrup (optional) Instructions Roasted Brussels sprouts: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened. Roasted butternut squash: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened. _Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Great Gravy! And, it's Vegan!

I have just started doing The Starch Solution and this gravy recipe is on page 248. It's really yummy, has nothing I'm allergic to in it, and also has no fat. Yea! I was wishing for potatoes and gravy and this was just perfect! Here it is: 1 1/2 cups vegetable broth 3 T regular or reduced sodium soy sauce (I used Tamari, because it has no wheat gluten) 2 T tahini (sesame paste) 1/4 cup brown rice flour Freshly ground black pepper Pour broth into a saucepan and stir in 1/2 cup of water. Whisk together the soy sauce or tamari and tahini in a small bowl, then whisk the mixture into the saucepan. Stir the mixture as you bring it to a boil. Reduce the heat to a simmer and continue to stir as you sprinkle the brown rice flour slowly over the top, about a tablespoon at a time, until it is completely incorporated and begins to thicken. When it is the consistency of gravy, add pepper to taste, and serve immediately. Refrigerate leftover gravy in an airtight container for up to 4 days. The gravy will be very thick when it is cold. Reheat in a saucepan over medium heat, adding a bit of water to think if needed.

Ginger, Apple, Banana Smoothie

Ginger is so helpful for the digestion and apples and bananas taste wonderful with it. 3 Cups Flax milk, Almond Milk or Soy Milk 1" ginger root (cut off the outside) 6 bananas 1 apple (diced) Put ingredients into blender in order listed and blend until smooth. If you like it sweeter, you can put in some Stevia, to taste.

Russian Cabbage Soup - Vegan

I was reading a series of books about three women during WWII and one of them was a correspondent in Russia. The book waxed poetical about Russian Cabbage Soup and so I thought it would be fun to make some. I combined about 4 recipes (and removed the animal products) and came up with this. • 8cups Mckay's non-beef stock (or Vegetable Stock) • 1 1⁄2 lbs green cabbage • 4 garlic cloves • 3 medium potatoes • 2 medium onions • 2 medium tomatoes • 1 leek (bottom half only) • 1 large carrot • 3 bay leaves • 1 teaspoon black peppercorns • 1 teaspoon caraway seed • 1 teaspoon dill (per bowl) • 1 teaspoon parsley (per bowl) Directions: 1. Core and shred the green cabbage. 2. Peel and chop the garlic. 3. Peel and chop the potatoes into large chunks. 4. Peel and chop the onions. 5. Wash and chop the tomatoes. 6. Wash and slice the leek into thin circles. 7. Peel and grate the carrot. 8. Chop garlic, onion, leek (cut into thin rounds) and shredded carrot to crock pot. Turn crock pot onto high heat while finishing the slicing and dicing of the other ingredients. 9. Add Mc kay's non-beef stock (vegetable stock or water). 10. Add potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed. 11. Cook on high for 4 hours or low for 6 hours. 12. Add cabbage and cook for another hour on high or 2 hours on low.

Pasta Sauce with Pineapple Tomatoes and Gluten Free Penne Fat Free

Pineapple Tomatoes make a wonderful sauce for pasta. If you don't have a large crock pot, you can divide the recipe to fit what you do have. 3 Walla Walla Sweet onions, finely diced 4 cloves garlic, finely diced 1 Cup diced green pepper 4 bay leaves 2 tsp oregano (or more if you would like) 2 tsp thyme 8 Tbs chopped fresh parsley 8 Cups pineapple tomatoes, diced medium 4 tsp sea salt 1/2 tsp pepper Put ingredients into a large crock pot in order listed. I usually put the onions and garlic in first, turn the crock pot on high and then cut up the rest of the items. Cook on high for 4 hours or low for 8 hours. This is even better the second time around so I use some for today's meal and freeze the rest.

Home Fries Soup

Make home fries (recipe on this blog). Use leftovers to make soup. Steam about 2 cups of potatoes and then blend with a little bit of water. Add the blended potatoes to the home fries and put into a crockpot. Crockpot on low for several hours.

During the last 1/2 hour, add frozen organic corn and frozen peas to taste.

Double Chocolate Smoothie

Hemp has more of everything than even chia seeds! Here's a yummy recipe for you. Put 1/2 cup oatmeal into 1/2 cup distilled water and soak overnight. In the morning, Add: 2 TBS raw hemp (source: Nutiva.com) 1 tsp fennel 1/2" of ginger Blend until smooth. Add: 1 cup Chocolate Almond milk 6 bananas 3 TBS Hemp Protein (from Nutiva also) 1 cup frozen blueberries 1 pkg of frozen strawberries Blend until smooth. Makes 2 servings.

Very Berry Smoothie!

Put one handful of old fashioned oatmeal into blender and add 2 cups water. Soak overnight. Add: 6 bananas 1 cup frozen raspberries 1 cup frozen strawberries 1 cup frozen blackberries 1 cup frozen blueberries 1 tsp ginger 1 tsp fennel 1/4 cup raw hemp (source: Nutiva) handful of spinach Blend on low, turning slowly to high, until fully blended. Enjoy!

Pain and Anti-inflammatory helps

Add these to your smoothies, sprinkle them on salads or just put them into juice! They will help your pain and inflammation. Ginger Root Turmeric Cat's Claw (helps arthritis) Rosemary Black currant juice Capacin cream Tiger Balm Trauma oil (source: The Herb Farm)