Peanut Butter Cups

Now I am all about being healthy. But every now and then I like to indulge. And even if I do so with my recipes, it is nowhere as bad as what is out there being sold to the general population. So my occasional peanut butter cup is AOK with me.

I scoured the internet until I found one with all thee ingredients I have at home and it had to be simple as well. TADA!! I found it. It took me about 30 minutes to put together, save for the freezing time of the chocolate. Again, a very adaptable recipe. Have fun with this and watch the memories form your childhood come flooding back.

7-8  oz chocolate, melted
1/2 cup creamy peanut butter (can use crunchy)
2 T vegan butter, softened
1/4 + 2 T powdered sugar, sifted
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Set up a double boiler and place your chocolate in the bowl. Watch the chocolate and stir it occasionally. While that is going on you can work on the peanut butter mixture and line your muffin tins.

In a separate bowl whip together with a hand mixer, the peanut butter, powdered sugar and softened butter. Set aside.

Once the chocolate is fully melted, you can add about a 2 T amount into the lined muffin tin. It will not expand easily, so you will have to tap your muffin tin on the counter a few times. You will see how easily to chocolate moves around. Once that is done, move your muffin tins to the freezer for about 15 minutes. Clean up while you are waiting.

Remove the tins form the freezer and add about 1 T of the peanut butter mixture to the frozen chocolate.You may have to tap the tins again or take a spoon and flatten out the peanut butter mixture to lie a bit flatter.

All the while you have kept the chocolate on a low simmer. Now is the time to top the peanut butter mixture with the rest of the melted chocolate. Tap again and hit the freezer for about 15 minutes.

Had I know this was so easy I would have definitely made these gobs of goodness earlier. But it is what it is and now they will be made much more often. And you know my motto. Make...eat...enjoy!!

Healthier Ambrosia

Where I found this recipe I am not sure, but it looks like it may have come from the Hallelujah Acres Diet website. If you have not been there, then go and take a gander. They have some really great things over there. I made this at one of my cooking classes (on a raw class) and let me tell you this was fantastic, and for many reasons. It has basic ingredients and is simple to make. Plus, it is not overpowering to the taste buds. Let me explain that last statement.So many recipes can be in-your-face, but not this one. This is delicate and simple  But simple in a good way,  not a plain boring way.

Make this and use it at anytime you desire. It could easily go form a breakfast food to a dessert. Top it with some cashew cream...yummo. So now let's get down to business.

1 apple chopped
1 orange, peeled seeded and chopped
1/4 cup blueberries
1/2 cup raisins (or any small dried fruit)
1/2 cup coarsely chopped walnuts or pecans will do in a pinch
1/2 cup flaked or shredded coconut

Dressing
3 T agave or sweetener of your choosing
Juice form 1 lemon
1 T chia seeds
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combine all salad ingredients in one bowl. In a separate bowl whisk together the agave and lemon juice.Stir in the chia seeds and pour over the salad. this si divine and so delicious. It is one of my favorite dishes to prepare. And as always, make...eat...enjoy!!

Raw Key Lime Pudding

This has a cute story. One of the ladies who regularly attends my food classes, sent this to me a while back. But I never got around to using it...BIG mistake. Then I went looking for a dessert recipe for my next raw class. I stumbled upon this little gem and then it seemed very familiar to me. I checked my emails to see if I had this. Low and behold, there it was. I knew then I had to make this dish.


This dish can also double as a pie filling. But alone it is fine and dandy.


3 medium avocados, ripe and pitted
1 ripe banana (make sure it is ripe)
3/4 cup fresh or frozen mango
1 cup lime juice (about 5 limes)
1t lime zest (this is pretty necessary)
1/2 cup raw agave
1/4 cup coconut oil, softened
1&1/2t vanilla extract
1/4-1/2t Himalayan salt 
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Place all ingredients into your high speed blender and whirl until smooth. Pour into individuals cups or serving bowl and chill. This can also be used as a pie filling. this is just too yummy to say. Make it and see what I am talking about. Make...eat...enjoy!

Plum Drops

I love when I am pressured to find a recipe for my food class. It makes me search to find something I know will be easy without testing it at home first. So far so good. This is so easy it nearly makes me cry. But make it and see why. Plus the name is so darned cute. 


1 cup prunes
1 cup cashews
1/4 cup agave
1T lemon juice
3T ground flax seeds
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Place all ingredients into a food processor. Process until cashews are in tiny pieces and the dough comes together. Remove from the food processor and then form into individual balls. Plate them and refrigerate. Serve chilled. Cold this be any easier?


Make...eat...enjoy!

Raw Cashew Cream

This is something we should all keep in our refrigerators. This is so darned good, it still amazes me that it comes from cashews and that it is raw...who knew?!


This can be done with a regular blender, but make sure that if you have an old fashioned blender, that your cashews are soaked A LOT. I prefer to blend my cream down to a super-fine. But blend yours down to a consistency that works for you. But remember, the finer/smoother it is, thee easier it will pour over your dessert.


1 cup raw cashews, soaked overnight
1T coconut oil, softened
1T lemon juice
1t vanilla extract (maybe more)
2T agave
Water, if needed, for consistency
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Soak your cashews overnight. The longer they soak, the softer they will, the easier they will blend down and be creamier. Drain your cashews and add to your high speed blender. Process until smooth.


Add remaining ingredients except for water. Blend until smooth. Add water 1-2T at a time, as not to make it to liquidy. Stop when you have reached the consistency you desire. Remember, you want it smooth enough to pour over your desserts. Make...eat...enjoy!

Lemon Pudding

First off, I cannot believe that I am this far behind in my posting of recipes. But, here I am trying to play catch up. I have been so busy with my cooking classes, that I seem to have let my blog fall by the wayside. I hope to rectify that in the near future. So on to this delicious little gem.

I love finding new recipes to try and then turn over to you folks. hope you like this one, for I loved the simplicity and truly how delicious this one tasted.

2 packages silken tofu
1 cup plus 2T succanat (or any granulated sugar of your choice)
1T cornstarch
2T non-hydrogenated vegan margarine
1/4 cup fresh lemon juice
1/4 t lemon extract (very important)
1T vanilla extract
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Place tofu in a food processor and blend until smooth. Add sugar and cornstarch and blend. Add the margarine, lemon juice and extract, the vanilla and process until smooth. You made need to scrape down the sides with your spatula a few times, to make sure the tofu is well blended.

Pour into a bowl or prepared pie shell. Cover and refrigerate.

Man oh man, was this ever divine. I made it only as a pudding, but will definitely try it as a pie filling. Do not wait to try this...go now and make it. And as always, make...eat...enjoy!

Pumpin Pie Smoothie

It can be Thanksgiving all year round...if you want it to be. Well, I am about to show you how this can be done. By making this pumpkin smoothie. I do not remember how I came across these 2 women, but suffice it to say they are a hoot. They are the kind of people who make you want to eat healthy. With that said, let's start gearing up for the holidays and try some new and tasty foods. Let's begin...shall we? But before I let you read the recipe I want you to know where I found this great smoothie. I got it from The Plant Based Dietitian. They have so many little videos and so easy to follow. You cannot resist these two women. They are real and just so full of life. You will see once you visit their website.
16 ounces-unsweetened almond milk
2 bananas-frozen
Dates to taste (I am going 4-5ish)
1T alcohol free vanilla
1-14oz can pumpkin (not pumpkin pie mix)
1T pumpkin pie spice (or 2T cinnamon & 1/2 t nutmeg)
Ice-if needed
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Throw all of these things together in a blender and viola, it can be the holidays all year round. I have made this and my husband and myself did not leave any for my children to sample...Awwwwww! Ain't that a shame? Not! So give this a try and you will see just how refreshing yet soothing this lovely little gem truly is. Make...eat...enjoy!

Raw Chocolate Fruit Balls

A little piece of heaven I shall call these globes of goodness. I made these tonight for my raw food class and they went wild. Now, I have made a few different variations of these and bar none, these have been the best thus far. Trust me on this one. I found these on VegWeb. A truly great site for those new to veganism. They have tens of thousands of recipes to pick from. And how they have them broke down is just a breeze to sift through. So go take a gander at the site, you will not be disappointed.
1/2 t cinnamon
1/2 cup shredded coconut (unsweetened)
1 cup nuts (choose any combination you so desire)
1/2 cup chopped dates (use medjool dates and you can soak them for a little bit so they puree better)
1/2 cup apricots, chopped
1/2 cup raisins
2 T unsweetened cocoa powder (use nibs if you want a bit more texture)
1/8 t almond extract
1 T fresh orange juice
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Mix the coconut and cinnamon together and set aside in a small bowl.  Place all thee other ingredients in the food processor, except for the orange juice. Process, adding the OJ until you get a firm not but hard dough mixture.

Have a small bowl of water near by to be able to dunk your hands in so not to have the dough mixture stick to your hands. If you want to help keep the size of the balls even, you can use a tablespoon measure and then roll out the balls in your hand, then roll them in the coconut mixture.

Transfer to a plate and refrigerate for at least 1 hour so they have time to chill and firm up a bit. Serve and watch the smile creep onto folks faces. Make...eat...enjoy!

That's Life

I can hear Ole Blue Eyes singing away. But that is not what I am referring to. And for those of you who may not know who ole blue eyes is referring to...Google the name. With that out of the way, let me tell you that I found this recipe quite by accident. And some times the best things come from accidents. AND, I found it on VegWeb, one of my most loved sites to find recipes.

My husband is home with a small injury. He is fine...hopefully but with him being home, he is getting cabin fever and if I do not have some healthy things for him to munch on, he may start asking for someone to bring home crappy snacks, hence my making 2 desserts today. One of them was my black bean brownies. And if you have not made them yet, then please do so, you will not regret it. And thee other was this new recipe I found.

If I am making a new recipe, and moreso on a whim, thee only thing I am looking for is if I have all thee ingredients...nothing more...nothing less. Well, this such a recipe fit that criteria. Now, is it the healthiest recipe in the world? Nope, but we all have our vices, plus hubby was/is not feeling well, men are such babies, and in the marriage contract I agreed to make him sweets when he was sick. Naaah, just kidding, but it sounded good. So now, on to this recipe.

1 cup cinnamon flavored cereal(I used Cinnamon Life)
1/2 cup sugar (I used succanat)
1 cup all-purpose flour
2 t baking powder
1 t baking soda
2 t cinnamon
1/4 t nutmeg
1/4 cup vegetable oil
1/2 cup nondairy milk (I used Almond Breeze Vanilla flavor)
1 t vanilla extract
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Preheat oven to 375 degrees. Grease 2 cookie sheets. In a large bowl, with a potato-like masher, mash the cinnamon flavored cereal until it resembles crumbs. Mix in the sugar.

In a small bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg. Add and combine the dry ingredient mixture to the cereal and sugar mixture.

Add the vegetable oil, milk, and vanilla extract into the rest of the ingredients and mix together until no more flour-powdery-substance is visible.

Spoon cookies onto prepared cookie sheets, and roll each cookie into a round ball. Bake for about 15 minutes (give or take), depending on your oven. Rotate cookie sheets between upper and lower oven racks halfway through baking.

Now...I did find these just a wee bit on the crumbly side. But no so much so that I would not make them again. And, if they are too crumbly for you, as a cookie, then let them be crumbles and sprinkle them on top of vegan ice cream. Ahhh, what a shame for a cookie to have to top ice cream, Ahhhhhhh!! Make...eat...enjoy!

Bran Muffins

Most folks do not get enough fiber in their diets. And yes, you can buy that powdered crap, but who wants to drink that goo. I say bring on the bran muffins.

Here is where a few folks make a very big mistake. Yes, add fiber to your diet. Yes there is more than one way to add fiber to your diet. Yes, muffins are fun to make and eat, for they are so interchangeable. But, what you have to remember, is that fiber pulls moisture/water from your system. So, if you are not drinking enough water to flush the fiber through your system, you are going to get clogged up. Yeah, no one likes to talk about poo, but it's a fact of life, we all have to go poo. And we all know it is much nicer when we go more easily. So there I said it. Eat more fiber, while drinking enough water to flush fiber and your poo is better.

Now let's make some muffins.

1 & 1/2 cups oat bran
1 & 1/4 cup liquid, (non-dairy milk, water, juice)(I used milk)
1/3 cup liquid sweetener such as agave or maple syrup (adjust to taste)
1/4 cup olive oil
1 cup flour (preferably a whole grain flour)
1 T baking powder
1/2 cup fruit (optional)
1/2 cup nuts (optional)
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Preheat oven to 400.

Mix together the bran, milk, sweetener, and oil. Let stand for a few minutes. Sift in flour and baking powder. Mix thoroughly. Add nuts and fruit.

Spoon into your muffin tins. Oil slightly if not using muffin paper. Bake for 22 minutes or until slightly browned on the top.

These came out tasting great, but just a wee bit dry. But not so much that I would alter the recipe. I might add some applesauce next time to add a bit of moisture to them, but not necessary. Enjoy them. We are.

Vegan Pumpkin Cookies

Another great recipe I found when looking for something sweet to eat. I myself, am not all that much into the whole sweet tooth thing, but my husband and daughter are for sure. And, I have no problem making the sweet dishes, so in comes this glorious recipe and I am lovin' it 100%.

I made these at work, and people were wanting to take me home with them, just to cook these little devils of joy. So, without further adieu let's get rockin' and rollin'.

-Nonstick spray or a touch of oil to coat pan
-2 cups brown sugar, firmly packed
-2 cups canned pumpkin
-1 cup vegetable oil
-2 t vanilla
-4 cups all purpose flour (I used a mix of unbleached white and whole wheat)
-2 t baking soda
-2 t baking powder
1 t cinnamon
-1 t nutmeg
-1/2 t ginger
-1 cup nuts, chopped
-1&1/2 cups raisins (optional, but I highly recommend)
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-Preheat oven to 350 degrees and grease a baking sheet. Beat sugar, pumpkin, oil and vanilla.
-Sift together dry ingredients. Stir into the pumpkin mixture until smooth. Blend in raisins and nuts.
-Drop spoonfuls (I used tablespoon measure) on prepared baking sheet, and bake for 12-15 minutes.
-Makes 5-6 dozen

The 1 Tablespoon measure is a perfect size for these cookies. they do not spread out stay in the little mounds I set them down in and they are really cute to look at. So make these and you may even give up pumpkin pie.

Raw Chia Pudding

All I can say is Wow!! I have been putting up more raw recipes and that is because I am the teacher of raw food at my local health food store. Now, one would think that with all these recipes I would have already crossed over to being a raw foodist. But not so. So, I am thinking to myself, what has me lagging behind. Well I have finally figured it out. It is s two-fold reason, but it is going to sound like more of an excuse, which in reality it is. And think about that for a moment. When someone tells you that cannot do something for a reason, it is usually just an excuse. There...I said it. I feel much better now. Admitting your problem is half the battle.

Reason number one is; I am just being lazy, for I have enough recipes to start working with, but I have just not pushed myself. Reason number two; My family is truly not into this whole raw food scene. Hubby is alright with it, but not my daughter. Yeah yeah yeah, I know, we have to do it for ourselves and not others. One day I will get there. But long the way I am enjoying these new dishes all the same. Now on to the recipe.

I had seen this woman, Mona at a Vegetarian Festival in Orlando Florida. If the word raw was in the description, I was there. I liked her from the get-go. She was real, down to earth and approachable. She talked in lay-mans terms and that made me feel comfortable. When I saw this chia pudding mush, I thought...no way is this going to amount to anything. Man was I wrong.

I will openly admit there is a texture issue. However, if any of you have ever eaten a bowl of tapioca, then get your brain in that direction and you will know where I am coming form. I myself, use to love tapioca. So this was like walking down memory lane a bit. The ingredients are simple enough and very little preparation time is involved. Just the soaking of the seeds. Once that is done, you are home free. So let's get cracking...shall we?

1/2 cup chia seeds
3 cups water (filtered if possible)
1 cup raw almond milk (this is where I used prepared almond milk. I do not have thee equipment to make my own milk)
1/2 cup diced red apple (about 1 apple total)
3/4 cup cup raisins
3 T raw agave
1 t nutmeg
2 t cinnamon
1/8 t cloves
Pinch of sea salt
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You will need to soak the chia seeds the night before or like I did early in the morning, that way, I can have the pudding by dinner time. Stir the seeds with the water for at least 30 second. This is quite a necessity. Learn form others mistakes...please. Each seed needs to be thoroughly coated. If not then a stick, slimy film occurs and this does not make for a good pudding base. Also they need to soak up as much water as possible. For if not then they soak it up in your digestive track and that makes for things to move allot slower, if you get my drift.

Take the soaked chia seeds and stir them up. I swear I felt like I was back in science class. The consistency is wicked cool. Stir in your milk, spices, raisins, apples and agave. Also add your salt, but only a pinch. Now, let the bowl sit for at least an hour so the raisins can plump up. If you can give them more time then by all means, do so.

Tofu Pumpkin Pie

I am not a big sweet eater, but I do love my pumpkin pie. And why is it that we have to keep it down to once a year. Who invented that rule? Well they are stupid. For I am going to break with tradition and start making this lovely dessert all through the year. All I have to do is stock up on canned pumpkin and I am good to go. I even have a pie crust to go with this pie...who knew???

I had been wanting to make a tofu pumpkin pie for a few years now, but I had not been impressed with those I had seen out there. But this one took me by surprise. I think once you are a cook who is in the kitchen long enough you can pretty much read the ingredients, you can tell how it will go. Well this was one of those recipes. I knew by looking at it, that we were good to go. However, my daughter thought I was off my rocker when I told her I was trying a brand new recipe, sight untasted and moreso on thanksgiving. What kind of fool was I? Well, as it turned out not a fool at all. this, bar none was the best pie I had ever made. And not a soul knew it was made with tofu.

I then took this same recipe and made it at work and not one customer knew it had been made with tofu. Tofu gets a very bad rap. And here is what I tell folks who think tofu is bad tasting. 'Yes, it tastes like nothing if you eat it right out of the container, even I don't do that. Eating tofu is like eating a plain baked potato. Would you eat a baked potato with not one drop of anything on it? I think not. the same goes for tofu. You have to give it flavor. And don't blame the tofu, blame the person who made the dish, they probably did not know what they were doing with it and hence the bad rap.'

I am here to disprove that tofu tastes like nothing. So here goes and hold on to your boots, for you are going to be amazed. Thank you to VegWeb for this lovely dish

1-16 ounce can of pumpkin puree
3/4 cup sucanat, or sugar, or 1/2 cup maple syrup
1 (10-12) ounce package of silken tofu (firm)
2-3 T corn starch to firm of the pie filling
1 t each, ground allspice and cinnamon
1/2 t each, ground ginger and nutmeg
1/2 t salt
1/4 t ground cloves
1 (9 inch pie shell) (recipe to follow)
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1) Preheat oven to 425
2) Blend the pumpkin and sugar. Thoroughly mix in tofu and spices.
3) Pour mixture into pie shell and bake for 15 minutes.
4) Lower heat to 350 degrees and bake for another 60 minutes. Let cool down before serving.

I do not recommend low fat tofu, this could be a disaster, but if you feel then need, then by all means do so. But it's pumpkin pie, have at it folks.

Apple Crisp

This dish is a variation on a theme...thee apple pie. So many folks will but an apple but and I will give you that some of them may even be taste worthy, but nothing, and I mean nothing, can stand up to a homemade apple pie(or anything homemade for that matter).

But there are many a people who break out into a cold sweat at the thought of making a pie crust from scratch. And I will be the first to admit, that making them is not my forte. With that said, in walks the apple crisp family. there are so many different ways to do this one, that an entire book could most more than likely be written on this dish alone. however, you have not made the version made by Vegan in Louisiana for if you had, you would have flooded her blog or mine with many thanks.

I will be making this more often, that is for sure. It is quick and easy and oh such a comfort food. My first time making this of course was here at home, then I will be making it at a huge event at my job(Nutrition S'Mart) for Customer Appreciation Day. they will be making 2 organic turkeys, and I get to make all the side dishes. It is my hope, to show folks that you do not have to consume animal flesh in order to eat at 'any' holiday and you can still have a full plate with dishes that are traditional and meat free. And most folks have no clue you are feeding them vegan food until you mention it. that is why I do not say one word until they have eaten the dishes and then I pop the surprise on them. And then it hits them, that a vegetarian diet is do-able, you just have to think a bit more originally.

So on to this lovely dish.

8 cups of cored, peeled apples (about 10 apples)
1 cup raw sugar
1&1/4 cup whole wheat pastry flour
1&1/4 cup quick oats
1 cup vegan butter
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp salt
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• Preheat oven to 375 degrees
• Core and peel thee apples
• Cut into 1/4 inch slices
• Mix apples and raw sugar together and spread evenly into a 9x12 baking dish
• Add the butter to the flour
• Mix together with hands until well blended, it needs to be crumbly
• Add the oats, brown sugar, cinnamon, and salt
• Mix together with hands until all ingredients are well blended, this too will be crumbly
• Sprinkle the topping over the apple mixture, it does not have to be pretty
• Bake at 375 for 45 minutes
• Cool on rack for 20 minutes

I cut this recipe in half for my first time making it at home. B-I-G mistake. I may never make an apple pie again. this is so comfy and cozy, and you can even add a scoop of your favorite ice cream alternative and have at it. Take that to all you who think vegan food is just sticks and cardboard. Neener neener, I have a great dessert and don't have to share!

Raw Brownie

I found this like I always do, when I am looking for a new dish to teach at my raw food class where I work. I have had this saved for quite a while, but never got around to using it, but I finally got my butt moving and made it. So glad I did.

Do not think all warm and fuzzy with this, for you will not get it. what you will get is something so close you will be able to fool others.

1 cup ground pecans
1 cup chopped dates (not soaked)
1/4-1/3 cup raw cacao powder
1 t agave nectar or honey if you prefer
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Process the pecans and cacao powder together in a food processor. In a separate bowl add chopped dates and agave/honey. I prefer to chop my dates by hand. As messy and time consuming as this is, it is my preference. Most everything else is fine in the processor, but I like to chop dates by hand. Just my thing.

Add your pecans to the bowl with your dates and agave/honey. This is your your bicep workout comes into play. You are going to have to work this allot. Did I mention allot? Once you get all thee ingredients worked together really well, then mash them into your glass baking pan. I pressed it down with my knuckles when I balled up my fist. But if you have anything with a flat bottom, then use it to smooth out the top of the brownies. It gives it a nice look and a bit more presentable, other than seeing knuckle imprints on the top of your brownie mold.

I suggest putting it in the fridge for about an hour. Just so it sets up. These are joyful and cut quite nicely. I may be having to add these to my holiday table. Yay to raw food.

Raw Cranberry Salad

Well, it is getting to be that time of year again...the dreaded holidays. I have to admit, that I still enter them with a bit of trepidation, but only because we have been so ingrained to believe that any meal, and especially Thanksgiving cannot continue without a slab of dead flesh. I am here to prove those folks wrong.

I recently volunteered at a local high school and talked to them about vegetarianism and told them some startling numbers about meat-eaters and cancer. I also told them their parents would say that I was a whack job. But that they did not have to believe me, do the research. And that is my new motto now. If you don't believe me, go see for yourself. For most of these numbers are form our own AMA or ACA, so I don't need to make this stuff up.

So as I was talking to these kids, the one big question was,'What 'DO' you eat?', and my tried and true answer was,'Everything you don't.', which always gets them thinking. For like many people out there, most folks do not have a varied diet, and if they would make a food diary, they would see that. So, I used Thanksgiving as an example. I asked them to think about the Norman Rockwell Thanksgiving portrait, but they all looked at me like I was Medusa, meaning that not one student knew who Normal Rockwell was...Google him.

With that said, I told them to envision a traditional Thanksgiving dinner, but, we were going to take away the turkey. Now, tell me what is left on the table. Well these little dynamos were able to rattle off names of food in a matter of seconds a minimum of a half a dozen dishes that were meat free and that all of those dishes could not possibly fit on my plate all at once, so, 'I' was going to have to go back for seconds, possibly thirds, and that was only because I stopped them from naming 'side dishes'. I showed them that their side dishes became my main dishes. And then it hit them that anyone, not just me, could easily survive at Thanksgiving and never eat a dead animal. Eureka!!

Now, on to this brilliant dish that one of my bosses gave me. We will be using this at my job for our upcoming Customer Appreciation Day where we will be serving organic turkeys and a plethora of side dishes that yours truly will be making. So any and all side dishes will be vegetarian if nothing else. And this little gem is for the raw foodists out there. This is to die for and it will most definitely be on my Thanksgiving table for sure.

1 container of cranberries (8-16 ounces)(frozen is all right if fresh is not available)
2 navel oranges, peeled and roughly chopped
1-2 red delicious apples, peeled, cored and roughly chopped
Raw honey or agave to taste (start with 1 tablespoon and work your way up)
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Make sure you have washed all fruits and dump them into your food processor. If your honey is hardened, then you can easily melt it in a double broiler type set up as not to bring above 118 degrees. Once your sweetener is ready, add to processor and hit your pulse button...if you have one. If you do not, then do not turn on your processor and walk away, you want this salad to have some consistency, but small enough that is not quite minced, but pretty darned close.

Play with the size of chunks you are willing to eat and let it be done. This is better if done the day before, for the sugar will draw out some of the water and make it a bit soupier. I may never cook a cranberry ever again.

Stephanie's Asteroids

I was looking for a new recipe for work. Since I cook at my new job at Nutrition S'Mart, our local health food store, I am always making one main dish, or side dish, and always have a dessert of some sort. But this week I was bamboozled as to to make for the dessert end of the dishes. I try to make something that is easy, quick, tasty and what people can recognize. Who wants a recipe with 18 ingredients, that they will only use once. So I go for the stick to your ribs kind of meals...dessert included.

With that said, please hold on to your hats, for this dish is simple stupid. Even my bachelors can make this. And want to know that kicker? You know you want to know. There is NO BAKING involved. You got it. All you have to do is melt down some ingredients and Viola! Dang it's good to be me.

I got this recipe form Sarah Kramers La Dolce Vegan book. My kids got this for me for Christmas last year. I had cracked the book but had not really gone through it. Big mistake on my part. This is a very eclectic book of recipes she has collected from friends and readers. How cool is that? Try these and tweak them where needed, I know I do.

1&1/2 cups quick oats (we used rolled oats)
1 t ground cinnamon
2 T shredded coconut, unsweetened
1 cup sugar (I would go 3/4 next time)
1/4 cup peanut butter (or other nut butter)
1/4 cup milk (can use soy, rice or almond)
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In a medium bowl, combine the oatmeal, cinnamon and coconut and set aside. In a small pot on medium heat, heat the sugar, peanut butter, and milk until soft and smooth, stirring often to avoid burning. Pour peanut sauce into oats and stir until well blended. Form mixture into balls on a plate or cookie sheet. Refrigerate for at least one hour before serving. Makes 8 large or 16 small Asteroids.

These are so yummy and with a taste that brings you back to your childhood of homemade peanut butter cookies, minus the heat of the oven. Make them, you will thank me in the morning.

Decadent Brownies

My lovely daughter found these brownies via The Food Network. Now, there is not much I do watch on that network, but I highly suggest people do indeed watch them and for many reasons.

We actually love Paula Deen. Why you may ask, well I will tell you. My heritage, on my mother's side at least, is rooted deep in Georgia. So for me to sit and listen to her is like a slice of heaven. And trust me when I say she is thee epitome of Southern Hospitality and the real deal I might add.

And you can always pick up a cooking tip or a gadget you may like to try or a new spice or a spice you did not know how to use. the possibilities are endless.s So pick a show and go for it.

But my daughter and I will see a recipe she has made and see how far we can veganize (I made that word up, so it is a real word now) it. Then we try our version and see if it works and if we like it. We may need to tweak it or it may not be salvageable. But we don't know until we try.

With that said, try these brownies. My daughter made the first batch like the recipe stated but the second batch was so much better and so much healthier as well.

4 ounces unsweetened chocolate
1/2 cup vegan margarine
4 large eggs (we used our own substitute. Use what works for you all)
2 cups sugar
1 t vanilla extract
1 cup all-purpose flour
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Preheat oven to 350 degrees. Grease a 13x9 inch baking pan.

Melt the chocolate and margarine on low and stir every 30 seconds or so until the chocolate is completely melted. Add your egg substitute, sugar, and vanilla extract and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

When cool, cut into 1&1/2 inch squares and store in the fridge in a plastic container. Really, you have got to be kidding me. There were no left overs to save. Guess we double batch next time.

Supposed To Be Poppyseed Muffins

I swear I had poppy seeds in my pantry, but low and behold...I did not. So, these muffins turned into raisin muffins. But they turned out great all the same. Just no blinking poppy seeds. Pffft!

I needed a pick me up, for we had not made any new recipes in quite a while, but I found this one in the first vegetarian book that was ever given to me. The New Laurel's Kitchen. That was back in 1992. Stop counting!

This is one of those comfort books that you find on your Nanny's bookshelf after she has passed away and you find out this is where she kept all her tried and true recipes. this is a book that can be handed down form generation to generation. I love this book. Now, on to the recipe.

1/2 cup raisins
1/4 cup boiling water
2&3/4 cups rolled oats (about)
1/2 cup whole wheat flour
2&1/2 t baking soda
1/2 t salt
1/4 t nutmeg
2 eggs (I used applesauce)
2T oil or butter (I used coconut oil)
1/4 cup honey(I used honey...that was meant to be funny)
1 cup milk (we used almond)
2 T poppy seeds (WE HAD NONE)
2 t grated lemon zest (we had dried so we cut it to 1 t)
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Preheat oven to 375 degrees. Grease a 12-cup muffin pan. (We used our jumbo tin so we made 6 instead of 12)
Soak raisins 5 minutes in 1/4 cup boiling water. Chop coarsely in a blender or by hand. ( left them whole.
Make the oats into a coarse flour in a blender or food processor(if using a blender, do it 1/2 at a time). You will need 2 cups of coarse flour.
Put oat flour in bowl and sift in the other dry ingredients. Beat eggs, oil, and honey together, then stir in the milk, raisins and water, poppy seeds, and lemon zest.
Add dry ingredients to liquid ones, stirring just enough to mix well. Spoon into muffin pans and bake for about 15 minutes.(my oven was 18 minutes) The muffins will be a sunny yellow (mine were not) on top and a delicate brown on the bottom when done.

These were great, even without the poppy seeds. But they just went on the list for next week.

Happy Birthday Son

My son may be getting older, but I am not. Okay, maybe a little. But yesterday was my sons 21st birthday. Man oh man, where does the time go? Now usually he has a big to do, here at home, but this year he wanted it be just a quiet gathering, meaning, his immediate family and super-close friends. Two of the three friends could not make it due to prior obligations or work, so it came down to just enough people to sit at our dining room table.

I was at work all day, which was a 45 minute drive away. So suffice it to say, I would not be the one cooking dinner. In steps my daughter. We of course, had asked my son what he wanted for his birthday dinner and he fessed up right away that he wanted mashed potatoes and macaroni and cheese. Taters are easy enough. But her macaroni and cheese are very grown up. But last night she out did herself.

Then there was the coup de ta (sp?). She made her brother a golden cake. Basically a vanilla cake. To him, as long as it is white, it is vanilla. We have not told him otherwise. She found the recipe for the cake and the frosting at Food Network, but let me tell you, there are no words to describe how good these recipes were.

Gold Cake

3/4 cup butter flavored vegetable shortening (I have no idea what she used, but I will find out)
1&1/4 cup sugar
2&1/2 cups cake flour (she used unbleached white flour)
3t baking powder
1/4t salt
8 egg yolks, beaten (I know I have given up eggs, but I did try the cake all the same, but I would love to find a substitute)
3/4 cup milk
1t vanilla
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Preheat the oven to 350 degrees. Grease 2 (9 inch ) cake pans with shortening and set aside. Cream together the shortening and the sugar. Combine the flour, baking powder and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined.

Add the vanilla and mix well. Pour into the prepared pans, about half the batter. Bake for 18-20 minutes. Remove from oven and cool on a rack.

Quick Vanilla Buttercream Frosting

3 cups confectioners' sugar
1 cup butter
1t vanilla extract
1-2T whipping cream
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In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on ow speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading.

Suffice it to say, our dinner last night was to die for. And all thinks goes to my lovely daughter Nana Brain!!