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.

Cream Cheese & Tofu Dip

A creamy dip to serve with raw vegetables or homemade crackers or chips. Enjoy!

3/4 cup soft tofu (6 oz.), well drained
1/2 cup light cream cheese or Neufchatel cheese (4 oz.) or Tofutti
1/2 teaspoon herb-and-spice seasoning blend
1/2 teaspoon dried dill
1 green onion, minced

In food processor, combine all ingredients and process until smooth. Transfer to serving bowl and serve, or cover and refrigerate until needed.

*For a vegan version, substitute Tofutti for the cream cheese in this recipe.

Zucchini Frittata

Abundant in vegetables, the tofu base and tomato topping make this the perfect addition to any brunch or lunch table.

Saute' lightly until tender-crisp:

2 Tablespoons olive oil
1 large onion, sliced thin
4 medium zucchini, sliced thin
1/4 cup chopped fresh parsley
3 cloves garlic, minced

In a separate bowl, mix together well:

3/4 lb. tofu, blended
1/2 cup tofu, mashed
1 Tablespoons soy sauce/tamari
3/4 cup flour (or gluten free alternative)
2 teaspoons baking powder
1/2 teaspoon salt

Prehead oven to 350 degrees F. Stir the sauteed vegetables into the tofu mixture. Scoop out 1/3 cupfuls of mix onto a sprayed baking sheet. Lightly flatten into circles. Bake for 15 minutes on one side, flip and bake 15 minutes more, or until golden brown. Serve over wide flat noodles or garlic and parsley fettuccine topped with tomato sauce.

Tomato Sauce Topping:

1 15-oz. can tomato sauce
1/4 cup water
1 Tablespoon olive oil
1/2 teaspoon garlic powder
3 Tablespoons parsley, chopped

Mix all ingredients together in small saucepan. Simmer 15 - 20 minutes. Spread over frittatas.

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).

Fresh Noodles Lo Mein

Fresh and light, this recipe is sure to please your crowd. Easy-peasy, since it uses frozen vegetables, it saves on chopping.

1 Tablespoon dark sesame oil
1 Tablespoon soy sauce
1/2 lb. firm or extra-firm tofu, cut into 1" cubes
6 cups grated fresh ginger root
1/8 teaspoon crushed red pepper, optional
3 Tablespoons bottled teriyaki sauce or soy sauce/tamari
1 large clove garlic, minced
9 or 10-oz. frozen Oriental-style vegetables, unthawed
1 small onion, sliced lengthwise
2 scallions, finely chopped

Heat sesame oil and soy sauce in a skillet over medium-high heat and saute tofu until golden on all sides. Moisture should be cooked out.

In a large stock pot, bring bouillon or broth powder and water to a boil. Add ginger, red pepper, teriyaki sauce, garlic and linguine. Simmer 2 minutes.

Stir in browned tofu, frozen vegetables and onion; return to a boil and simmer two minutes more. Stir in sliced scallions and serve.

Makes six servings.

Cream of Mushroom Soup

Did you know that mushroom soup doesn't have to come from a can? Here's a simple recipe that you may want to try.

Cream of Mushroom Soup

2 cups milk (cashews, soy, or dairy)
2 Tablespoons unbleached white flour (or gluten free alternative)
1 1/2 teaspoons chicken-style seasoning
1/2 teaspoon dry parsley flakes
1/2 teaspoon salt
1/8 teaspoon paprika
1 4-oz. can mushrooms with liquid

Place milk and seasonings in blender. Blend until smooth. Add mushrooms and blend briefly until mushrooms are chopped. Pour into saucepan. Cook over medium-low heat until thickened.

Tofu Enchiladas with Mushroom Sauce

Tofu is a product that seasons beautifully. Although it is somewhat tasteless plain, it fancies up nicely with the addition of herbs and spices. Here it is used to create a Mexican enchilada dish. I think you'll like it!

Tofu Enchiladas

Filling
1 lb firm tofu, frozen, thawed, squeezed dry and chopped
1 onion, chopped
2 Tablespoons soy sauce
1 teaspoon ground cumin
1 4-oz. can mushrooms, chopped
1 can olives, sliced
Salt and pepper to taste
2 cups grated cheddar cheese or soy cheese (optional)
Corn Tortillas

Sauce
1 cup plain yogurt or low-fat sour cream or Tofutti vegan cream cheese
1 can cream of mushroom soup or soup recipe below
Pinch garlic powder
1 small can chopped green chilies

In a large non-stick skillet, saute onions, tofu, soy sauce and cumin together in a small amount of oil until onions are transparent and tofu is browned. Add mushrooms and olives, and salt and pepper to taste.

In a medium bowl,  mix together all the ingredients for the sauce. Dilute with water to reach consistency for sauce.

Cover the bottom of a 9 X 13 inch sprayed casserole dish with a thin layer of sauce. Put tofu mix and cheese on tortilla and roll up. Place seam side down in casserole dish and repeat until filling is used up. Pour rest of sauce over the top of rolled tortillas. Bake at 350 degrees for 20 - 30 minutes. May sprinkler cheese or olives on top.

Cream of Mushroom Soup

2 cups milk (cashews, soy, or dairy)
2 Tablespoons unbleached white flour
1 1/2 teaspoons chicken-style seasoning
1/2 teaspoon dry parsley flakes
1/2 teaspoon salt
1/8 teaspoon paprika
1 4-oz. can mushrooms with liquid

Place milk and seasonings in blender. Blend until smooth. Add mushrooms and blend briefly until mushrooms are chopped. Pour into saucepan. Cook over medium-low heat until thickened.

Sour Cream Mushroom Sauce

Yesterday I posted a recipe for Pecan Balls with Apricot Sauce. The recipe I'm sharing today is for Sour Cream Mushroom Sauce. It can be used to cover the Pecan Balls instead of the Apricot Sauce. It can also be used in potato or pasta dishes.

Sour Cream Mushroom Sauce
Serves 10

1 teaspoon oil
1 - 2 chopped green onions
1 crushed garlic clove
1 teaspoon soy sauce
2/3 cup sour cream (soy)
1/2 11 ounce can cream of mushroom soup

Saute onions in oil until they are transparent and soft. Add the garlic and continue to saute 1 minute more.

Add the soy sauce, sour cream, and mushroom soup. Heat through. Pour over nut balls (or food you'll be serving this with).

Pecan Balls with Apricot Sauce

This is a delicious savory recipe that creates a delightful main dish for a festive meal. The apricot sauce adds a bit of "sweet" to the dinner table for variety and your enjoyment.

Pecan Balls
Makes 10 servings

1 1/4 cups cracker crumbs
3/4 cup ground pecans or pecan meal
1/2 tsp. salt
1 finely chopped onion, small
1 1/2 tsp. sage
3/4 cup grated longhorn or mild cheddar cheese (soy)
2 pressed garlic cloves
3 Tablespoons minced parsley, fresh
4 eggs

Mix all ingredients. Form into walnut sized balls.

Pour apricot sauce over meatballs (recipe to follow). 

Bake in a covered casserole at 350 degrees F. for 30 minutes.

The pecan balls may be made ahead and frozen. Freeze uncooked balls at least 2 - 3 hours on cookie sheet. When ready to bake, place in baking dish and bake for 12 minutes at 350 degrees F. Then pour sauce over nut balls. Return to oven and bake covered at 350 degrees F for 30 minutes.

Apricot Barbecue Sauce
10 servings

1/4 cup oil
1/4 cup rice vinegar or lemon juice
3/4 cup apricot jam
1/2 cup catsup
2 Tablespoons brown sugar
2 Tablespoons grated onion
1/4 teaspoon salt
1/2 teaspoon oregano
Dash hot pepper sauce
Handful of raisins

It is suggested that the raisins be cooked separately and added at the last minute or cooking time as they may sink to the bottom and stick, causing them to burn. Raisins may be omitted from recipe.

Mix all ingredients and bring to a boil. Cook for 5 minutes, stirring often. Pour over nut balls and bake.

Walla Walla Sweet Onion Ice Cream

I love unusual recipes. Like this one! Who'da thought that onions could make delicious ice cream? I dare you to try it.

Walla Walla Sweet Onion Ice Cream

1 cup milk
1 cup sugar

heat milk to where bubbles form on the edge of the pan. Stir in sugar until dissolved. Cool.

Add 4 pints whipping cream
2 cups finely shredded Walla Walla Sweet Onions
2 teaspoons vanilla

Chill in ice cream freezer. It is ready to serve in about 30 minutes.

Serve with shortbread or caramel topping.

Walla Walla Sweet Onion Tarts

Spring is here! It's the time of daffodils, Easter eggs, lawns turning green, and planting gardens. It's a little early to plant very many things outside, but peas and Walla Walla Sweet Onion starts are hearty enough to withstand a bit of frost as the weeks go by. If you live in the valley, sets of onion starts can be found at any nursery and in most supermarket garden centers. It's possible to grow them "nearly" as sweet and delicious as the pros; the Italian sweet onion farmers who plant and bag Walla Walla Sweet Onions in abundance. Have you ever eaten an onion like an apple? If not, it's likely you've never tried a genuine Walla Walla Sweet.

I was going through one of my mother's recipe boxes a few days ago and found this delightful recipe. With spring here, it seems a perfect time to share! I hope you enjoy!

Walla Walla Sweet Onion Tart

1 cup butter
2 - 3 oz. packages cream cheese
2 cups all purpose flour, white

Combine ingredients and blend well. Then divide the doub into 48 equal balls. Press dough into 2" sections of ungreased, nonstick muffin tins. Work the dough up the sides of the tin to the rim. Set aside.

Preheat oven to 350 degrees F.

Then cream together:

1/2 cup butter
1 cup sugar
2 medium eggs, beaten lightly
2 cups Walla Walla Sweet Onions, diced
2 tsp. vanilla

Cream together butter and sugar. Add remaining ingredients. Fill tart shells to the rim. Bake from 30 - 40 minutes (check until golden brown). Cool completely before removing from muffin tin.

Serve as a "sweet" for afternoon tea. 

Tea-Soaked Raisin Tea Brack

Ireland is known for their wonderful tea breads. Sometimes we call them tea cakes. Whatever the name, they are delicious and perfect to accompany a cup of tea. This recipe for tea-soaked raisin bread is called Irish Tea Brack. The Irish word 'breac' means speckled. So, you can just imagine what this delicious tea bread must look like! It's a simple and quick recipe, as long as you remember to start your raisins soaking the night before. Serve with butter and jam.

Tea-Soaked Raisin Tea Brack

1 1/2 cup raisins
1 cup brewed tea, strong and cooled
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup brown sugar, packed
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 egg or 1 vegan egg substitute
Rolled oats

Brew one cup of tea. Pour over raisins in a bowl. Cover and place in refrigerator for 8 - 10 hours.

Combine dry ingredients in a large bowl and stir together until well mixed. Then, create a well in the center of the flour mixture. Pour in the egg, raisins, and tea. Stir until just combined. Then, pour into a loaf pan that has been buttered and dusted with flour. Sprinkle rolled oats on the top of the loaf. 

Place loaf in an oven that has been preheated to 350 degrees. Bake until the top is browned, about 1 1/2 hours. When done, cool slightly and remove from loaf pan and allow to complete cooling on a wire rack. 

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.

Oranges with Radishes and Dates

Oranges with Radishes and Dates

4 large navel oranges
2 tbsp lemon juice
1 tbsp honey
1/2 tbsp. ground cinnamon
2 heads romaine lettuce
10 red radishes, thinly sliced
2 tbsp chopped walnuts
1/2 cup pitted dates

With a small sharp knife, remove the peel and white pith from the oranges. Slice the oranges crosswise into 1/4-inch rounds. Place on a large platter.

In a cup, whisk together the lemon juice, honey and cinnamon. Pour over the oranges. Cover and chill for 30 minutes.

Tear the lettuce into small pieces and place in a large bowl. Add the radishes and walnuts. Drain the dressing from the oranges and pour over the lettuce. Toss well. Add the oranges and dates. Toss to combine.

Garnish with radish roses and mint from the garden.

Serves 6.

Arugula, Blackberry & Nasturtium Salad

This paring of ripe berries, spicy ginger, peppery greens, and fresh flowers is as close to sublime as food gets! Nasturtium is one of my favorite eatable flowers. This spring I made sure to plant an entire pack of nasturtium seeds so that I would have enough blossoms to use in salads and appetizers. They make the plate such a delight!

12-15 cups lightly packed arugula leaves or small spinach leaves
2 Tbsp walnut or olive oil
2 Tbsp raspberry vinegar
1 Tbsp balsamic vinegar
1 Tbsp honey
2 tsp Dijon mustard
1 cup fresh blackberries
2 Tbsp finely slivered or minced crystallized ginger
Edible flowers, such as nasturtium

(Use only flowers you know are free of chemicals -- systemic or sprays --
keeping in mind that spray from fruit trees or lawns may drift onto flower
beds.)

Pinch stems from arugula. Rinse leaves well then spin or pat dry and place
in a large bowl. Combine oil, raspberry and balsamic vinegars, honey, and
Dijon in a bowl and whisk until blended (or shake in a jar).  Just before
serving, drizzle dressing over greens and toss until leaves are coated.
Sprinkle with berries, ginger, and flowers and toss gently.

Here's a short list of edible flowers: nasturtium, pansy, rose, calendula,
Johnny Jump-Up, geranium, bachelor button, and the flowers of herb plants
such as rosemary, thyme, chive, borage, mint, sage, and
lavender.

Marionberry Crisp

Berries make wonderful desserts!  They are filled with vitamins, minerals, antioxidants, and fiber.  Their juicy sweetness delights the taste buds and satisfy any craving for a delicate dessert.  Strawberries, raspberries, boysenberries, huckleberries, elderberries, lingonberries, blueberries and more come in a colorful palette of reds, blues, and purples.  A simple half cup of Marionberries contain 4.4 grams of fiber and only 27 calories.  Nutrient dense, they are not only tasty, but amazingly good for you as well!

A friend grows Marionberries in abundance and shares her crop with friends and family.  Individually frozen berries placed in zip-lock bags keep their fresh flavor and appearance for use during the off-season.  Yesterday I drew a bag of this treasured fruit out of my freezer to create a dessert for a family celebration.  The result?  A healthy and wholesome crisp!

Marionberry Crisp

4 - 6 cups Marionberries

3 - 4 Tbsp. tapioca

Allow berries to thaw.  Add tapioca and let mixture sit for about 30 minutes, so tapioca softens.  Then add:

stevia to taste (the amount used will vary by brand of stevia; I used about 6 packets of NuNaturals powdered stevia)

1/4 cup agave syrup (or to taste)

Mix together well and place in a low baking dish.  Add crumb topping:

1/2 cup coconut oil (or less)

1/4 cup gluten free flour blend (of choice)

3/4 cup gluten free oats

stevia (2 - 3 packets if using NuNatural)

agave syrup (to add moisture and sweeten)

pinch of salt (optional)
1/2 tsp. cinnamon

Blend ingredients together until moistened.  Crumble with hands and sprinkle over berry mixture.  If you would like more 'crisp', double the topping recipe.  Drizzle with agave syrup and place in oven.

Bake at 350 degrees F. for 30 - 40 minutes.  Enjoy!

{Can substitute any sweetener of your choice!}

One of a Kind Loaf

 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 legumes

• cooked 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 rice 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, cashews, 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 Binder

• 2 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 Vegetables

• 1 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.

**Although I make a vegan version of this recipe, you can add other ingredients that fit your likes and needs. Consider adding shredded cheese, eggs, or your favorite protein source.