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.

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.

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.

Veg Sausage and Red Quinoa Cabbage Rolls

Recipe conversion is an art that is interesting and can be fun. For those who live a vegetarian lifestyle, it becomes a way of life. Recently I found a great recipe for cabbage rolls on the Internet. I thought it sounded delicious and it reminded me of the cabbage rolls my grandmother and mother used to make. I decided to make them, adapting the recipe to fit the dietary needs of members of the immediate family. The cabbage rolls were not as time consuming as I expected, and they were essentially a one-dish-meal (protein, starch, and vegetable). You could add a tossed green salad if you liked. Here's the recipe as converted:

Veg Sausage and Red Quinoa Cabbage Rolls

• 1 head cabbage
• 1 cup red quinoa, cooked
• 1 egg, beaten OR egg substitute (ground flax seed or flax seed gel)
• 1/4 cup almond milk
• 1 sweet onion, diced
• 1 package Soyrizo, vegetarian sausage
• 1 tsp. salt
• 1/4 tsp. garlic powder (or fresh, minced garlic)
• 2 - 8 ounce cans tomato sauce
• 1 - 14.5 ounce can diced tomatoes with liquid
• 1 tsp. stevia
• 1 1/2 Tbsp. lemon juice
• 1 Tbsp. vegetarian Worcestershire sauce

Stem head of cabbage and place base down in a kettle. Add 2" of water and lid. Steam until tender; about ten minutes. When leaves are tender, remove from heat and drain. Cool. Then remove leaves and dry individually with paper towel.

Combine red quinoa, egg OR egg substitute, almond milk, onion, garlic powder, Soyrizo, and salt. Scoop about 1/4 cup of this mixture into the center of each cabbage leaf. Fold them into small packages, making sure all ends are tucked in. Place each in a low casserole pan with the tucked in side down.

In a bowl, combine tomato sauce, diced tomatoes, stevia, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls. Bake in a 350 degree oven for 1 hour.

Delicious!

This is a gluten-free recipe. The Angostura Worcestershire Sauce from Safeway is vegetarian (no anchovies).

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.

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.

Veggie Meatballs in BBQ Sauce

Veggie Meatballs in BBQ Sauce

2 - 3 cups textured vegetable protein* OR Soy Curls
4 cups water
1/2 cup olive oil
1 cup oats, certified gluten-free
Generous dash of cayenne pepper
Juice of one lemon
2 Tbsp. flour (garbanzo/fava is my gluten free favorite)
1/2 cup pecan meal
2 Tbsp. tamari, wheat free
3 cloves garlic, crushed OR 1 Tbsp. minced garlic
1 1/2 Tbsp. chicken-style seasoning (McKay's or Bill's Best Chicknish)
1 1/2 cup bread crumbs, gluten free**
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped

In a saucepan, soak textured vegetable protein (or soy curls) in water to rehydrate. Add oats. Cook over medium heat until mixture reaches a slow simmer. Remove from heat. Add remaining ingredients. 

Prepare a large casserole dish or baking sheet with non-stick spray. Using a cookie scoop, portion small rounds of mixture onto casserole dish or baking sheet. Mixture should be firm enough that the mixture stays in a ball rather than flattening out when placed on baking pan. 

Bake at 350 degrees for 45 - 60 minutes. Makes about 75 meatballs.

BBQ Sauce

1 1/2 cups fresh tomato sauce
2 Tbsp. tomato paste
1/4 cup molasses
1 Tbsp. honey
4 tsp. tamari, wheat free
1/8 tsp. garlic powder
1/8 tsp. onion powder
2 tsp. lemon juice
1/2 tsp. liquid smoke

Place all ingredients in saucepan and stir well. After combining, cook over medium heat until the mixture comes to a simmer.

Before serving, pour warmed BBQ sauce over the meatballs (hot out of the oven). 

Enjoy!

*Textured Vegetable Protein is sometimes called TVP. It can be a gluten or  soy product. The soy version is readily available and is available for gluten-free vegetarians.  The light colored (chicken style) TVP generally does not contain gluten, but the dark (beef style) always does. Soy Curls can be used instead. They are a dehydrated soybean and work very well in this recipe. 

**Bread Crumbs: I used a store-bought, whole grain, gluten-free bread from Costco called Silver Hills brand.

Falafels

Falafels are a type of fritter, croquette, or bean patty. You can call it whichever you like. They are a savory ball of bean goodness made from garbanzos or fava beans that's usually deep-fat fried. As usual, I'm usually on a mission to make things healthier, so have come up with a baked version instead. It might be missing some of the deep-fried flavor that generally appeals to those who like french fries, onion rings, or tater tots, but be brave and give these a try. Without the flavor of deep-fry a desirable freshness and nuttiness is evident. Placed in a whole grain pita pocked and stuffed with a fresh, green salad and ranch sauce or tahini dressing, it is a one-dish meal that you can hold in the palm of your hand! Filling, easy to pack for a picnic, and delicious --- I think you'll love it!

Falafels

2 cups soaked garbanzos (cooked)
1/2 cup cold water
1 clove garlic
2 Tbsp. parsley
1/4 tsp. cumin
1 tsp. salt
1 cup savory crumbs OR 1/2 cup whole wheat bread crumbs OR gluten-free bread crumbs
1/4 cup nutritional yeast
1 Tbsp. oil
2 drops butter flavoring

Measure 1 1/3 cup chopped garbanzos and place in bowl. Measure 2/3cup garbanzos, add water, and put with chopped garbanzos. Chop garlic. Add seasoning and mix. Mix bread crumbs, yeast, oil, and butter flavoring in small bowl. Form patties and roll in bread mix. Place patties on baking pan and cover with foil. Bake at 350 degreesfor 30 minutes. Serve in pita bread (or gluten free alternative).

Sunflower Cheer

I love sunflowers! They bring such cheer to any day! From large ones growing in the garden, to the small, compact bouquets that grace a farmer's market, sunflowers always seem to smile from their golden-fringed faces. A bag of sunflower seeds with shells is a fun snack to take along when going on a hike, and sunflowers ground into tahini butter make the addition of nutty goodness to a batch of hummus. And birds, oh the birds! They love sunflower seeds and it's enjoyable to see what comes to dried sunflower stocks in the garden during the winter months.  A versatile plant, sunflowers bring both nourishment and joy. 



Sometimes it is fun to try something completely new and different.  Have you ever made or eaten a sunflower seed loaf? Sunflower seeds are used frequently in vegetarian cuisine, although most generally think of them as an addition to veggie burger patties, I'm sharing a recipe for Sunflower Loaf, a dish that slices up nicely in the manner of "meat loaf". Serve with potatoes and veggies, or rice and gravy. And the next day, the cold left-overs make a delicious sandwich filling! Just cut off the crusts, add a cup of tea, and you're all set for tea-time solitude in the garden --- sipping and eating under the shade of a tall stand of sunflowers!

Sunflower Loaf


1/2 cup ground sunflower seeds
1/2 cup bread crumbs
1 cup ground walnuts
3/4 cup grated raw potato
1 tsp. salt
1 cup milk, soy or nut
1 Tbsp. nutritional food yeast
3 Tbsp. grated onion


Mix ingredients. Let stand covered for 1/2 hour. Bake at 350 degrees for 1 hour.


Serves: 6

Blueberry Scones Mix in a Jar

Blueberry Scones Mix in a Jar

2 cups all-purpose unbleached flour 

(or use 50% whole wheat pastry flour)
1/2 cup vanilla sugar *
1/4 cup dry milk powder (like soymilk powder)
2 teaspoons baking powder
1 teaspoon dried lemon peel
1/4 teaspoon salt
1/3 cup vegetable shortening (or coconut oil)
1 cup dried blueberries

Stir together flour, sugar, milk, baking powder, lemon peel and salt.
Cut in shortening using a pastry cutter or fork until the mixture
resembles coarse crumbs. Stir in berries. Layer into a 1-quart
canning jar, tapping gently on the counter between layers to settle
before adding the next. Add additional dried blueberries to fill in
small gaps if necessary. Stores at room temperature for up to 6
weeks, or freeze for up to 6 months.

* To make vanilla sugar, fill a 1-quart jar with sugar. Split a
vanilla bean in half lengthwise and add both halves to the sugar.
Flavor gets better after a couple of weeks, and it will keep as long
as regular sugar.

Attach the following instructions on a gift tag:

Blueberry Scones

Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4
cup water; stir just until moistened. Turn dough out onto a lightly
floured surface and quickly knead gently for 12 to 15 strokes or
until nearly smooth. Pat to 1/2-inch thickness. Cut into desired
shape and place 1 inch apart on an ungreased baking sheet. Brush with
milk. Bake at 400 degrees F for 12-15 minutes or until golden.
Transfer to a rack to cool slightly and serve warm.

Jumbo Tofu-Spinach Pasta Shells

24 jumbo pasta shells (or 14 manicotti)**
2 - 10 oz. packages frozen, chopped, spinach
1/3 cup minced onion
2 tsp. vegan margarine
1 lb. soft tofu, mashed
1 tsp. egg replacer, powdered
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
4 cups meatless spaghetti sauce (jar or homemade)
1 cup shredded soy cheese


Cook shells in boiling water until almost tender. Drain. Cook spinach as directed on package; drain well. Cook onion in margarine until tender. In medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill each shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining sauce. Cover and bake at 350 degrees F. for 30 minutes or until hot and bubbly. Remove cover; top with soy cheese and continue baking until cheese is melted, about 5 minutes.


Note: homemade "melty cheese" can be substituted for the soy cheese.  

**This recipe can be made as a gluten free dish by substituting crepes (made from cornstarch or another gluten free flour) for the shells or manicotti.

Simple Abundance

A beautiful vegetarian meal at Aunt Cella's home. Simple, tasty, and using the farm-style recipes that she grew up on. Pure delight!