STRAWBERRY SAUCE

So fresh and good!!!

STRAWBERRY SAUCE
1/4 cup sugar
1 cups hulled strawberries
1 tsp fresh lemon juice
In a food processor, combine all ingredients and blend well.

Coconut-Pistachio Rice Pudding

I used this recipe in the Fresh Fruit 'Sushi"   It is great!!!!

COCONUT PISTACHIO RICE PUDDING
1 (13.5 oz) can unsweetened coconut milk
1/2 cup soy milk
1/2 sugar
2 1/2 cups cooked basmati rice
1 1/2 tsp pure vanilla extract
1 tsp ground cardamom
1/8 tsp salt
1/2 cup shelled pistachio nuts, coarsely chopped
1/2 cup shredded coconut
In a large saucepan, combine the coconut milk, soy milk, and sugar and bring almost to boil, stirring to dissolve the sugar.
Add the rice, vanilla, cardamom, and salt and simmer over medium-low heat for 20 minutes, or until desired consistency is reached, stirring occasionally.
Stir in the nuts and coconut and let cool. Cover and refrigerate until well chilled.

Fresh Fruit 'Sushi"

Another amazing recipe.

1 1/2 cups rice pudding (recipe to follow)
1 ripe peach, halved, pitted and cut into 1/4 inch slices
2 ripe plums, halved, pitted, and cut into 1/4 inch slices
1 kiwi, peeled and cut into 1/4 inch slices
Mint leaves
Strawberry Sauce (recipe to follow)
Chocolate Sauce (recipe to follow)
Use your hands to shape the rice pudding into small 'sushi-shaped' ovals and set aside.
Place a thin slice of fruit on top of each of the rice ovals and arrange them on a sushi platter.
Lay a strip of mint leaf across the middle of the top of each piece and serve with small dipping bowls of sauces.

Coconut Lime Tofu

Mmmm. Great in salads or on sandwiches or even with pasta.

1 package tofu, drained and well pressed
2/3 cup coconut milk
1/4 cup tamari
Juice of 1/2 line
2 tsp sugar
Zest of one lime

Preheat the oven to 400 degrees. Oil an 8 x 8 inch baking dish.
Cut the tofu into pieces.
Combine the coconut milk, tamari, lime, sugar and zest. Whisk until blended.
Add the tofu to the baking dish and pour the marinade over it. Bake for 25 minutes, flip and bake for 10 more minutes, or until the vast majority of the marinade has been absorbed and evaporated. Remove from oven and let rest until it has cooled a bit before serving.

Scalloped Potatoes

Creamy Goodness!!!

• 1/4 cup vegan margarine, melted
• 1 tsp salt
• 1 tsp pepper
• 6 tbsp flour
• 6 medium potatoes, thinly sliced
• 1 onion, finely chopped
• 2 cups soy milk
• paprika
• parsley sprigs for garnish

Preparation:

Pre-heat the oven to 350 degrees. With a little of the margarine, lightly grease a 9 inch square baking pan. Stir the salt and pepper into the flour. Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour. Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine. Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika. Bake for 1 1/2 to 2 hours, until the potatoes are soft and the milk is thick. Garnish with parsley and serve.

Oatmeal Raisin Cookies

 

• 3/4 cup margarine
• 1/2 cup sugar
• 1 cup packed brown sugar
• 1 tsp vanilla
• 1/2 cup soy milk
• 1 cup flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1 cup chopped walnuts (optional)
• 1 cup raisins
• 3 cups rolled or quick cooking oatmeal

Preparation:

Preheat oven to 350°F. Beat together the sugar, brown sugar, margarine and vanilla until smooth and fluffy. Add the soy milk and mix until combined.Add the flour, baking soda, salt and spices, and stir until well mixed. Add the remaining ingredients. Batter will be very thick. Drop by 3 inch balls onto cookie sheet and flatten slightly. Bake 12-15 minutes, or until done. Cookies will still be slightly soft and chewy. Yum! Enjoy your vegan oatmeal raisin cookies!

ARTICHOKE, TOMATO, AND ROASTED PEPPER RELISH

YUMMY...wow this zesty Mediterranean relish is delicious!!!  Serve with pasta, or on focaccia bread or just by it self!  Very good.

2 ripe Roma tomatoes, chopped
1 roasted red pepper, chopped
1 (14 oz) can artichoke hearts, drained and chopped
3 green onions, minced
2 tbsp. minced fresh parsley
1/2 tsp dried oregano
1 tbsp. olive oil
1 tbsp. fresh lemon juice
1/4 tsp salt
Freshly ground black pepper

In a large bowl, combine all the ingredients. Set aside at room temperature for 30 minutes before serving. This relish is best if used on the same day it is made.