Vegetable Stir Fry

1 lb. firm tofu
3 teaspoons McKay's Chicken-like seasoning
1 medium onion, quartered and sliced thin
3 stalks celery, sliced thin at an angle
2 medium carrots, sliced thin at an angle
1 medium green or red pepper, sliced in thin strips
2 cups broccoli florets
3 - 4 green onions, chopped
1/3 cup lightly toasted cashews or slivered almonds
1 Tablespoon grated fresh ginger root

Sauce:

1/4 cup soy sauce or Tamari
1 Tablespoon cornstarch
2 1/2 Tablespoons brown sugar
1 teaspoon garlic powder
1/4 teaspoon dry mustard
1/2 cup water

Drain tofu, rinse and squeeze out excess water. Cut into 1/2 inch cubes. Place tofu in large non-stick skillet, add chicken seasoning and mix to coat. Saute until tofu is browned, adding oil as necessary. Remove pan from heat and set aside.

To make sauce, dissolve cornstarch in soy sauce in a small bowl. Add rest of ingredients and stir to mix.

Have all vegetables chopped and ready before proceeding with cooking.

heat a small amount of oil over medium-high heat in large wok, skillet or saucepan. Add vegetables in following order, sauteing briefly (1 - 2 minutes) between each addition:  1) onions, 2) celery and carrots, 3) green or red peppers, 4) broccoli. When broccoli has turned bright green and is still crunchy, add tofu and stir fry sauce.  Cook, stirring constantly until sauce thickens and vegetables are crisp tender. Add cashews or almonds, ginger and green onions. Serve over cooked rice, couscous or Oriental noodles.

Variation: Substitute a frozen Oriental vegetable mix for fresh vegetables. Add water chestnuts, fresh or canned bean sprouts, or very vegetables as desired.

Corn Tamale Pie

Savory tofu mixed with vegetables and topped with a cornbread topping. Yum. It can't get much better than that!

1 lb. firm tofu, frozen, thawed, squeezed dry and cubed
1 1/2 Tablespoons soy sauce or Tamari
1 Tablespoon peanut butter
1 teaspoon onion powder
1/4 teaspoon garlic powder

Mix together soy sauce, peanut butter, onion and garlic powder. Work mixture into tofu until well coated. Fry in non-stick skillet until tofu is browned, adding oil as needed to prevent sticking.

Vegetable Mixture:

1 large onion, chopped
1 large bell pepper, chopped
1 clove garlic, minced
1 Tablespoon chill powder
1/2 teaspoon oregano
2 teaspoons cumin
1 cup sliced black olives
2 cups frozen or canned whole kernel corn
1 15-oz. can chili beans with liquid
1 4-oz. can green chilies

In a large non-stick skillet, saute onion, bell pepper, and garlic in a small amount of oil until soft. Add chili powder, oregano, and cuming. Saute briefly. Mix in rest of ingredients and browned tofu. Pour into a 9 X 13 inch oiled baking dish. Cover with cornbread topping.

Bake in preheated 350 degrees oven for 30 - 35 minutes or until cornbread is golden.

Cornbread Topping

Mix together in a bowl:

1 cup cornmeal
1 cup unbleached flour (or gluten free alternative)
2 teaspoons baking powder
1/2 teaspoon salt

Stir in:

1 cup soymilk or milk
2 Tablespoons oil
1 Tablespoon honey

Creamy Tofu Garlic Dip

Fresh herbs, mustard, and creamy tofu create a delight for the taste buds.

8 oz. soft tofu, drained
2 teaspoons minced fresh tarragon (or 1 teaspoon dried tarragon)
2 teaspoons minced fresh chives or green onions
2 large garlic cloves, minced
1 Tablespoons stone-ground prepared mustard
Salt to taste

In a food processor or blender, puree' tofu. Pour into a small bowl and stir in the rest of the ingredients. Serve at room temperature as a dip or spread, with crackers or vegetables. Makes about 1 1/4 cups.

As with just about anything made with tofu, dips taste better after having been refrigerated several hours or overnight, giving the flavors a chance to meld.

Cashew Cream for Scones

Those with an affection for afternoon tea delight in the creamy flavor and texture of clotted cream. This is a special, thick cream that's made by processing full-cream cows milk in a steam or water bath and then placing it into small pans where it forms clots as it cools slowly. It is served with scones, much to the delight of the the taster. Aunt Marcella enthusiastically comments on the subject whenever we share afternoon tea together. For nearly 30 years she would take an annual two-week summer holiday to the United Kingdom, planning the journey and schedule to include afternoon tea in Bed & Breakfast hostels across the countryside. Descriptions of puffy scones and large jars of clotted cream, so thick that a spoon stood straight up when set in it, delighted all of us in America as we marveled at such a creamy delight and wished to try something that seemed such perfection. Eventually, small jars of clotted cream have been found available in tea rooms and specialty shops. But for a premium price! Although this is near and dear to Aunt Marcella's memory, the jarred creams still don't meet the standard of her seasoned tongue. But something close is better than none.

For those who cannot easily obtain jarred clotted cream, vegans (or those intolerant to dairy), or the health minded, other options are welcome. Although most alternatives are not equivalent substitutions, they can be just as delicious by their own right. Dairy cream is known for its high fat content and for the role it plays in raising cholesterol. Weight gain and heart disease can result from liberal use of high fat dairy products. Alternatively, non-dairy toppings can be free of saturated fats and can actually assist in healthy body weight and reduced risk of heart disease. A study reported in the Journal of the American College of Nutrition found that women who ate one to two tablespoons of nuts or nut butter daily (peanuts, almonds, or cashews) weighed four pounds less and had waistlines an inch smaller than those who did not eat them. Nuts activate the metabolism. They also add protein and fiber to one's diet, making them feel full and satisfied for longer periods of time. So, what does this have to do with cream? Nuts and nut butters make delicious creamy topping! Here's my family's favorite cashew cream recipe (below):

Cashew Cream

14 oz. soft tofu, organic

1 cup raw cashews, washed

1/4 tsp. sea salt

1 tsp. stevia

1 tsp. vanilla

juice of 1/2 lemon

1 Tbs. agave syrup, organic

Place all ingredients in a blender.  Whiz until smooth and creamy. Pour immediately into a small pitcher or serving container. For a varied flavor, add a sprinkle of cinnamon. 

This makes a creamy, thick topping can can be poured over fruit or scones for tea. For a thicker topping, stir in some instant sure jel. This recipe will thicken over time as well.

Spaghetti Primavera

This is a dairy free version of Spaghetti Primavera. The secret? The cashews that make the sauce so creamy and smooth. I hope you enjoy it.

1 lb. firm tofu, cut into 2" x 1/8" pieces
3 - 4 Tablespoons soy sauce
1 Tablespoon oil
1 medium onion, sliced
1 cup fresh mushrooms, sliced
4 cups broccoli florets
1 1/2 cups peas (fresh or frozen)

Sauce:
1/2 cup raw cashews
2 cups water
1/4 cup unbleached flour (or gluten free alternative)
1/2 tsp. garlic powder
1 tsp. onion npowder
1 tsp. salt

Spaghetti noodles, cooked

Marinate the tofu pieces for 2 hours in mixture of soy sauce and oil. In a large skillet over medium-high heat, brown the marinated tofu pieces lightly in the leftover marinade, adding more oil as necessary to keep from sticking. Set aside.

In a large saucepan, heat a small amount of oil. Add onions and mushrooms and saute' untl onions are soft and mushrooms are browned. Add broccoli and peas with a small amount of water to keep from sticking and steam until almost tender.

While vegetables are cooking, combine 1/2 cup cashews and 1 cup water in blender. Blend thoroughly until very smooth. Add remaining water and other ingredients and blend to mix.

Add blended sauce and cook over medium heat until thickened, stirring often. Stir in tofu pieces and serve hot over spaghetti noodles (or zucchini noodles).

One of a Kind Loaf

~ My Favorite ~ One of a Kind Loaf ~ Delicious!Creating a unique and individualized vegetarian entree loaf is fun and simple with the following recipe. Each time you make it, the recipe will be unique and can use ingredients that you already have in your kitchen or that are available seasonally. This is a heart-healthy, low-calorie, and nutrient dense loaf. Tasty too! To create, simply choose the amount suggested for each ingredient type as shown below:

2 cups of legumescooked legumes of any variety such as: lentils, kidney beans, garbanzos, pinto beans, soybeans, or tofu, etc.

1 - 2 cups of grains
whole grain bread crumbs, rolled or quick oats, cooked brown ricr or millet, Grape-Nuts cereal, crushed whole grain cereal flakes, whole grain cracker crumbs, whole grain croutons, etc.
1/2 cup chopped or ground nuts or seeds
almonds, casehews, pecans, pumpkin seeds, sunflower seeds, walnuts, etc.

1 1/2 cups liquid
broth from cooked vegetables, plain soy, nut, or grain milk, tomato juice or sauce, V8, etc.

1 Binder2 Tbsp. soy flour
2 Tbsp. whole wheat flour
2 - 3 Tbsp. gluten flour
3 Tbsp. potato flour
3 Tbsp. minute tapioca
1/2 cup cooked oatmeal
1/2 cup cooked "cream of wheat"
2 Tbsp. soaked mung beans, blended, etc.
1/2 - 1 teaspoon of one or several Seasonings as desired (I always use at least double this recommendation; be generous with the seasonings!)
cumin, sweet basil, Italian seasoning, oregano, parsley flakes, rosemary, sage, Bill's Best Chicknish, McKay's Chicken-Like Seasoning, celery salt, garlic or onion powder, nutritional yeast flakes, salt, Vegex, Bragg's Liquid Aminos, Marmite

1 or more Vegetables1 onion, chopped
1 - 2 cloves garlic, minced
2 - 3 Tbsp. chopped pimiento
3 - 5 stalks celery
2/3 cup shredded carrots
2/3 green beans or peas

Mix all the ingredients you selected together. Press into a sprayed loaf pan. Bake at 350 degrees F. for 45 minutes (or more if you prefer a darker loaf). Serve with a light savory or tomato gravy.

Leftover can be sliced and served in sandwiches or mashed for a spread (add olives, pickles, or Veganaise).

*Instead of baking as a casserole loaf, this recipe also makes delicious patties. Use a non-stick skillet with some extra-virgin olive oil and fry until crispy and golden.

The Bluebird

Nestled in the small town of Stanford, Kentucky sits a cafe that is well worth the drive. It's one I kept hearing about from Kentucky friends and family. On the wedding week-end, a group of young people who arrived from Idaho and California for the event, joined Julia and Rylan made sure they enjoyed a hearty breakfast there before they started their Kentucky day and the busy wedding schedule! 

So, once the wedding was over and we had a day to relax before shuttling family back to the airport to meet their planes, we decided to check out the Bluebird for ourselves.

Now, who in the world would write an entire blog post about a restaurant? Well, I guess I would. Bear with me. There are some yummy food pictures coming up!

Dad was his usual cheerful self. He enjoys talking to people and engaged our waitress in conversation about the restaurant. 
Local. Fresh. Sustainable. Pure.
D E L I C I O U S

Our server was helpful in finding us exactly what we needed to meet our dietary needs. The vegetarian and gluten-free in our group came away happily satisfied with a great selection of foods.

Look at this for freshness! Pasta served with spinach, onion, and artichoke hearts. Add to that roasted red pepper, olives, and a good sprinkling of sunflower seeds.

Gluten free breads were available, like this wrap. They could be served around a variety of delicious gluten-free and vegetarian ingredients.

And you can never go wrong with made-from-scratch potato soup!

I'll admit that we did do some food sharing, simply so we could "try" the yummy looking foods that other family members had ordered. 

Alma looks satisfied. Everything was delicious!

And. . .I was able to buy a BLUE.bird mug so I can remember the experience as I sip on my tea here at home. Connections. LOVE. Memories.

Coconut Cream Pie

This recipe is a favorite! Easy to make, it has a rich flavor and appeals to anyone who loves coconut or custard!  It's dairy free and eggless and can be poured into a regular pie crust or into a nut or graham cracker crust as well.

Coconut Cream Pie

3 1/2 cups vanilla flavored rice milk
1/2 cup agave syrup or honey
6 tablespoons cornstarch
2 cups unsweetened coconut, fine
2 tablespoons coconut extract

Save out 1/2 cup rice milk to blend with cornstarch for thickening. Bring the remaining ingredients to a slow boil, then add the 1/2 cup rice milk with cornstarch. Cook until thick. Cool completely. Pour into baked pie crust. Chill and serve.

*Use gluten free crust if necessary.

Lemon Balm Berry Ice Cream

So yummy!

Lemon Balm Berry Ice Cream

1 1/2 cups cashews
1 cup water
1 cup packed lemon balm leaves (we used lemon verbena leaves instead)
1/2 cup blueberries
1/2 cup raspberries
1/2 cup agave (any sweetener of choice will work)
1/3 cup lemon juice (we used Meyer lemons with the peelings left on)
2-3 drops lemon essential oil* - (we used lemon zest instead)

If you'd like little green specs, blend all but the lemon balm until smooth and creamy.
Add the balm and blend briefly.  Chill and process through an ice cream machine.

*Substitute lemon zest to taste.

Oat Burger Patties

Redesigned furnishings by Bonnie ~ always beautiful!

Oat Burger Patties

These are delightful as comfort food on any day. Serve smothered in gravy or nestled between hearty whole grain buns. Great with ketchup, pickles, and Romaine.

• 7 c. water boiling
• 2 c. cold water
• 1 c. walnuts chopped or ground coarse
• 1 c. sunflower seeds
• 1 T. sweet basil
• 1 T. Italian seasoning flakes
• 1/4 t. oregano powder
• 9 c. oatmeal, (regular oats, not cooked)
• 1 onion, chopped
• 1 c. Braggs Aminos or soy sauce
• 1/4 c. nutritional yeast

Add seasonings to boiling water. Put onions and sunflower seeds into blender with the 2 cups cold water. Blend. Add the blended ingredients to the boiling water along with the nuts and oatmeal. Always add the oatmeal last. Remove from heat and let set until its cool enough to work with. Use a jar ring and make patties on a cookie sheet that has been sprayed with cooking oil. Bake in 350 oven until brown, turning once (usually 1/2 hour).

*If you prefer, patties can be fried in a non-stick pan with a little bit of olive oil instead of baking.

*Use gluten-free oats if necessary.

Cake!

No words needed. Creamy. Delicious. Sweet & Sour. So Good!

Gingerbread Cookies

Gingerbread boys and girls are a traditional Christmas 

cookie and bring much delight to those who eat them. 

Can you remember biting of a foot, arm, or the head 

first, and then laughing as you share in the experience 

with someone you love? What shall be the second bite? 

Today I'm sharing a gingerbread cookie recipe for those 

who are gluten-free. I don't want them to miss out on 

the experience! 

Gingerbread Cookies

2 cups brown rice flour
1 1/2 cups arrowroot, plus extra for rolling out cookies
1 1/2 cups amaranth flour
2 Tbsp (6 tsp) baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 1/2 cups Sucanat
1/2 cup applesauce
1/3 cup safflower oil
1/3 cup molasses
2 Tbsp (6 tsp) vanilla
oil, for oiling cookie sheets

Decorations:

dried currants
dried cranberries
sunflower seeds
Decorator's Frosting

1. In a small bowl, stir together the brown rice flour, arrowroot, amaranth
flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and
cloves, and set aside.

2. In a medium bowl, place the remaining ingredients, and stir to combine. Add
the dry ingredients to the wet ingredients and stir well to combine. Cover
the bowl, place it in the refrigerator, and chill the dough for 1 hour or
more. Using a little safflower oil, lightly oil (or mist with oil) two
non-stick cookie sheets and set aside.

3. Sprinkle a little arrowroot over a work surface. Divide the chilled dough
into quarters, work with only one quarter of the dough at a time, and keep
the remaining dough covered and chilled until needed. Working in batches,
roll out the quarter of dough to 1/4" (6 mm) thickness, and cut into desired
shapes with cookie cutters.

4. Carefully transfer the cut cookies to the prepared cookie sheet. Bake them at
350 F (175 C) for 6 minutes (the cookies will feel slightly soft to the
touch). Allow them to cool on the cookie sheets for 3 minutes before
transferring them to a rack to cool completely. Repeat the rolling and
cutting-out procedure for the remaining cookie dough. Store the cookies in an
airtight container.

To make Gingerbread People:

1. Cut the dough using a person-shaped cookie cutter. Carefully transfer the cut
cookies to the prepared cookie sheets.

2. To decorate them: use two dried currants for eyes, pressing them slightly
into the dough; squeeze one dried cranberry with your fingers to form it into
a mouth, pressing it slightly into the dough; and then use 8 sunflower seeds
to make the outline of a vest, or 10 sunflower seeds to make the outline of a
dress, pressing them slightly into the dough.

3. Bake as directed above.

TIP: The dried currants, dried cranberries, and sunflower seeds can also be used
to decorate other cut shapes of cookies.

To make Glazed Gingerbread Cookies:

1. Cut cookies as desired and bake as directed above.

2. Prepare the Decorator's Frosting and use it to decorate the completely cooled
cookies, as desired.

3. Allow the frosting to set completely before transferring the cookies to an
airtight container.

Yield: 3 - 4 Dozen.

Pumpkin Chocolate Chip Cookies

We cannot let this autumn season pass by without reposting my favorite cookie recipe! These are very popular in our family!

It's recommended that we have a good source of Vitamin A every other day. It's best utilized by our bodies if the resource is cooked and served with some type of fat. Do you cook carrots or orange squash every other day? I don't, but resolve to do better. I'm quite sure my university sons aren't eating dark orange veggies every other day either. So, this evening I baked cookies to send to them. Vegan and filled with Vitamin A, I think they'll enjoy them. Here's the recipe if you'd like a sweet and tasty way to get your vitamins!

Pumpkin Chocolate Chip Cookies

A delicious, moist cookie that freezes very well.

2 cups sugar

1 cup oil

1 (15 1/2 ounce) can solid pumpkin puree

2 teaspoons vanilla extract

4 cups all-purpose flour*

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

12 ounces vegan semisweet chocolate chips

1 cup chopped walnuts

Cream the sugar, shortening, pumpkin and vanilla together. Mix until well blended. In another bowl, stir together the flour, baking soda, baking powder, and cinnamon. Stir the flour mixture into the creamed mixture. Stir gently until combined. Add the chocolate chips and walnuts. Mix together. Drop by teaspoonsful onto an ungreased baking sheet. Bake at 375 degrees F. for 12 - 15 minutes.

These cookies are delicious; cake-like and the type that melt in your mouth. I think their flavor would be enhanced by a pinch of salt in the recipe. The walnuts in this recipe add Omega-3's to the diet, and of course we all know that the chocolate is very good for us and high in anti-oxidants!

*For gluten free, Bob's Red Mill flour blend is recommended.

Flax Seed Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.

Coconut Cream Pie

Main Street, Bisbee, Arizona
A perfect place for tea and pie!

Here's one of my favorite "easy" dessert recipes that.  It says to pour it into a pie crust or graham cracker crust, but if you don't have time --- it makes a great custard pudding as well.  Simple and delicious!

Coconut Cream Pie

3 1/2 cup vanilla flavored rice milk*

1/2 cup honey (or alternative liquid sweetener)

6 Tbsp. cornstarch

2 cups coconut, unsweetened, shredded**

2 Tbsp. coconut extract

Save 1/2 cup of the rice milk to use with the cornstarch for thickening.  Bring the remaining ingredients to a slow boil and then add the cornstarch/milk mixture.  Stir constantly until a rolling boil

is achieved.  Remove from heat.  Pour into a baked graham cracker crust or pie shell.  Cool completely, then serve and enjoy.

* soymilk will work fine; if using unflavored, add a 1/2 tsp. of vanilla flavoring

**sweetened coconut will work as well

***for gluten-free option, use gluten free pie crust

Pasta Con Faggioli

Fresh, savory, and quick to make --- Pasta con Faggioli is great for a crowd. 
Serve with sandwiches and enjoy the fellowship of family and friends.

Pasta Con Faggioli

6 cups water

4 - 5 medium garlic cloves, peeled and diced

1 sweet onion, medium

8 ounces crushed tomatoes, canned

1/4 cup extra-virgin olive oil

1 tsp. salt

1/4 Tbsp. chili pepper, crushed

1 Tbsp. parsley, fresh and chopped

15 ounces cooked Great Northern White Beans

8 ounces quinoa spaghetti, broken

In a skillet, sauté sweet onion and garlic until 

soft. Add seasonings, tomatoes, and beans. 

In a kettle, bring water to a boil. Add spaghetti 

and cook until tender. Add bean and tomato 

mixture to the spaghetti. Add fresh parsley 

and stir in gently. Adjust seasonings as needed. 

Cover and allow to sit for 2 - 3 minutes before 

serving.

Talking About Food

Today I'm sharing recipes and ideas from Mother's Day brunch yesterday. Like many families, we have individuals in our family who have special dietary needs. Doing without can be discouraging at times, especially when one is diligent in their transition to eat in the way their health requires. Our menu criteria includes eating gluten-free, sugar-free, and vegetarian. Gluten grains are wheat, oats, barley, and rye and must be avoided. And sugar-free, in our family, includes natural sweeteners like maple syrup, agave syrup, brown rice syrup, and honey. Stevia is our "go to" sweetener and it works quite well in satisfying the sweet tooth. It makes menu planning challenging at times! Here's what we had for Mother's Day brunch.

Pancakes! Well, they started out as crepes, but that wasn't communicated with the second baker, and the stack grew into pancakes instead. They came from a new mix from The Pure Pantry called Organic Buckwheat Flax Pancake and Baking Mix. I especially appreciate this product because it is made from mostly whole grains. The ingredients are buckwheat flour, brown rice flour, flax meal, white rice flour, aluminum free baking powder, baking soda, sea salt, and xanthan gum. Other things that can be made from this mix are scones, waffles, muffins, and biscuits.

Fresh apricots! They are sweetened with stevia and garnished with fresh mint. They were served with a low-calorie invention that turned out quite deliciously! It is my version of English clotted cream. It's simply low-fat Greek yogurt mixed with stevia to taste. It worked beautifully as topping for our fruit and cakes. A dairy-free version can be made by using soy yogurt (drained in a dishcloth or sieve to thicken) with stevia added to sweeten. It's so thick that the teaspoon stands up in the center!

Strawberries! They are wonderful gems of deliciousness each spring! Sliced and sweetened with stevia, they were simple and sweet.

And blueberries! These were picked in the neighbor's patch last summer and frozen. We've been enjoying them all winter long. Today, they were cooked with water. Once they had thawed and simmering, stevia was added along with a slurry of cornstarch and water. A thick, delicious topping was the result. How easy is that? If you like, you can add a teaspoon of vanilla too.

Because it was Mother's Day, we added a food that was a staple on Grandma Katie's table. Cottage cheese. Here everything is stacked on top of a pancake to make a tasty breakfast dish!

The last item on our menu is one that's a special treat, as it is somewhat expensive at $4.99 for a package of 8 hot dogs. Most vegetarian hot dogs (and other meat analogues) depend upon gluten to give them substance and structure. Vegetarian celiacs find that a staple in the creation of most main dishes is now not available to them. Not only do they give up bread and many baked products, but main dishes like choplets, soy-chik, veggie burger, and luncheon veggie slices are no longer foods they can eat. We discovered Tofu Pups which are completely soy based and no gluten is used. It was something we discovered quite by accident, and they have been something we've been able to add into our meals upon occasion. I also keep watch for times that Tofu Pups are on sale and then buy several that I pop into the freezer until I'm ready to serve them. Catsup, that wonderful red condiment, contains lots of sugar. So, we've come up with all sorts of alternatives. Here, the tofu pups are served with a homemade tartar sauce. Into about 1 cup of Vegenaise we added finely chopped sweet onions, pickles, and celery. Then, about 1 Tbsp. of fresh lemon juice and a very tiny amount of stevia and sea salt. Add just enough soymilk to moisten and make the mixture thin enough to spoon or pour. Mix together well and serve. Very yummy! You can add chopped pimento or green, yellow, or red peppers too if you'd like. By the way, Vegenaise is a wonderful mayo to use anytime you use a recipe that calls for mayonnaise. I was raised on Miracle Whip. My husband on Best Foods. We have found a compromise in this product and both love it best!

I know this is a fairly "technical" post. I apologize to readers who may not find this information useful, but to those who find they require a diet with restrictions, I hope there's something here to hope and encourage.

Our brunch was enjoyed with hot cups of delicious Adagio darjeeling.

Smoothies!

The weather is warming up and I'm starting to think about frozen treats. A frequent summertime dessert in our family is the fruit smoothie. Have you made them? They are easy and good for you! Here's the recipe for one I made recently. I hope you enjoy it.

Marionberry Smoothie

In a blender, add:

1 banana, frozen
1/2 cup Marionberries, frozen (or other berries of your choice)
1/2 cup pineapple, frozen
1 Tbsp. chia seeds (optional)
1 tsp. pure vanilla
1/4 - 1/2 tsp. stevia (herbal sweetener)
1 cup soymilk (or other milk of choice)
water

Blend on high speed until all ingredients are mixed and smooth. Add water as needed to obtain a thick, yet pourable consistency. Taste and adjust ingredients to fit  your tastebuds. Enjoy!

Serves 2.

*Sometimes I add a protein powder (about 2 Tbsp.) for added body and depth of flavor. I really like hemp powder, but sometimes use soy protein powder as well.

Tammy  just posted the 14,000th comment on Gracious Hospitality! A milestone that deserves a cheer!

Baked Apple Delight with Lavender

This is a wonderful gluten-free version of an old favorite. The delightful flavors in this mixture meld delightfully.

Baked Apple Delight

4 apples

2/3 cup almonds

1/8 cup flax seeds
1/2 cup coconut

juice of 2 oranges

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 cup agave syrup

1/2 cup dates, chopped
lavender and mint

Core apples, cutting deeply into center so that space can be made for filling.

Grind almonds and flax seeds in food processor until finely ground. Place mixture in a bowl. Add coconut, orange juice, vanilla, cinnamon, agave syrup, and dates.

Place a small amount of filling in the bottom of a baking dish (or dishes). Use the remaining filling to stuff each apple.

Bake at 350 degrees F. for 25 minutes. When apples are tender and baked through, remove from oven. Drizzle with more agave syrup for decor. Garnish with mint and lavender.

*The lavender enhanced the flavor --- allow little buds of lavender to mix with the filling.