Sunday, May 29, 2011

Phyllo Fruit Cups

So easy to make and so pretty and they taste GREAT!!!

Cashew Creme
1 cup of cashews
1/4 cup almond milk
1/4 maple syrup
1 tsp vanilla
Blend all the ingredients until smooth .
Make phyllo cups according to directions on package.
Add cashew creme to cup add fruit of your choice. I used green grapes and raspberries.

Sunday, May 22, 2011

Tortilla Cups

I cut flour tortillas in small circles, brush some oil on them and stuff into a mini muffin cups. Bake for a few minutes.
Mix roasted corn, roasted asparagus, Gardein Chick'n, cilantro, lime juice, tomato, chile pepper and salt and pepper. Add to baked tortilla cups and return to oven until heated through.

Creamy Asparagus on Toast

2 tbsp olive oil
1 cup onion, chopped
1 tbsp minced garlic
1 tsp dried thyme
1 tsp black pepper
1/2 tsp sea salt
1/4 tsp celery seeds
1.5 lbs asparagus, cut in 2 inch pieces
1/2 cup to 1 cup water
1/2 cup whole spelt flour
2 cups almond milk
toasted bread
Fresh Italian Parsley

Saute the oil, onion, garlic, thyme, black pepper, salt, and celery seeds in a saute pan over medium heat for 5 minutes, or until the onions are translucent, stirring frequently.
Add the asparagus and cover the bottom of the pan with about 1/4 inch of water or less. Continue cooking until the asparagus is bright green and just tender. Add water if necessary but the goal is to have the water evaporated.
Add the four and stir for a few more minutes, until the flour starts to brown. Transfer to a blender.
Blend with the almond milk for 30 seconds on high speed until a thick chowder is formed. Return to the pan and heat for 2 minutes, while toasting the bread. Serve the chowder over the toast. Garnish with parsley.

Saturday, May 21, 2011

Pasta with tomatoes and basil

I used brown rice pasta and mixed it with olive oil, garlic, roasted tomatoes and fresh basil. Added salt and freshly ground black pepper.  Very good and easy to make.

Sunday, May 15, 2011


Theses are very very very good. I used avocado, tomato, red pepper flakes, Gardein Chick'n, green onions and Daiya Mozzarella Cheese. WOW

Sunday, May 1, 2011

Shepherds pie...but with millet and veggies

2 cups water
1 cup millet
1 tbsp nutritional yeast
1 tbsp vegan margarine
1 tbsp olive oil
1 medium yellow onion
2 garlic cloves, minced
1 medium red bell pepper, chopped
2 medium carrots, chopped
1 14oz can diced tomatoes, drained and finely chopped
1/2 cup brown lentils (I used red)
1 cup chopped white mushrooms (didn't have)
1 cup fresh or frozen corn kernels
1 cup frozen peas
1 cup veggie broth
1 tsp dried thyme
1 tsp dried marjoram (I used oregano)
Freshly ground black pepper
1/2 tsp paprika

Preheat the oven to 350 degrees. Lightly oil a 3 quart casserole dish and set aside. In a saucepan bring the water to boil.  Salt the water, add the millet, cover, and reduce heat to low. Simmer until the millet is cooked, about 30 minutes. Stir in the nutritional yeast and margarine and set aside.
In a separate large saucepan, heat the oil over medium heat. Add the onion, garlic, pepper , and carrots. Cover and cook until softened, about 10 minutes. Add the tomatoes, lentils, mushrooms, corn, peas, broth, thyme, marjoram, and salt and black pepper to taste.  Cover and simmer until the lentils are soft and the mixture has thickened, about 40 minutes, adding a little water if the mixture becomes too thick.
Place the lentil mixture into the prepared casserole, spoon the cooked millet on top and spread it evenly over the lentil mixture. Sprinkle with paprika. Bake until hot, about 30 minutes. Serve.