Vegan French Toast

I found this recipe at the Compassion over killing website. www.cok.net ~ They are doing great things over there to help animals and to promote compassionate living.

8 oz. silken tofu
1/2 cup water (I used vanilla soymilk)
1 t. sweetener (molasses or maple syrup... I added a bit more)
1/2 t. cinnamon
1 banana
6 slices of bread
Fresh berries (optional) - (I used frozen blueberries)
Maple syrup


Mix all the ingredients except the bread in a blender until smooth.

Pour the mixture into a shallow dish, dip the bread, and cook on a non-stick pan. (I think the only thing I would do different the next time is, to make sure the batter isn't so thick on the bread.. The first ones were soggy in the middle.. but it was still good because the batter tasted a bit like banana custard)

Turning once when the edges begin to brown. Serve with berries or maple syrup (or both :)

ENJOY! :)

Vegan Garlic Enchiladas

1 lb. ground crumbles (Boca or Morning Star)
1 medium onion
1/2 cup chopped bell pepper
1t olive oil
2T flour
1T chili powder
1t salt
1t garlic powder
1/2t ground cumin
1/4t rubbed sage
1 can 14 1/2 ounces stewed tomatoes (I use a quart of stewed tomatoes)

SAUCE

4-6 garlic cloves, minced
1/3 cup butter (I use Earth Balance)
1/2 cup flour
15 oz. vegetable broth
15 oz. tomato sauce
2 T chili powder
2 t ground cumin
2 t rubbed sage
1/2 salt

10 flour tortillas (I use the large burrito size)
1 can refried black bean

Hint: I'll get my spices ready while my veggies are sauteing

In a saucepan over medium heat saute onions and bell pepper in olive oil till soft. Add flour, seasonings and tomatoes... mix well. Add crumbles. Bring to boil, reduce heat; cover and simmer for 15 min.

Meanwhile in another saucepan, saute garlic in butter until tender. Stir in flour until blended.

Gradually stir in broth, bring to boil. Cook and stir for 2 min. or until thick and bubbly.

Stir in tomato sauce and seasonings. Heat thoroughly.

Cover the bottom of your baking dish with sauce. I use my 10.5 x 14.5 pan but a 9 x 13 would work great too.

Spread some refried beans and top with crumble mixture down the center of your tortilla.

Roll up tightly, place seam side down in your baking dish. Put remaining sauce on top of your enchiladas. Cover and Bake at 350 degrees for 30-35 mins. Remove cover and bake an additional 10 mins.

Enjoy! :)

Smoothies - It's what's for breakfast.

My son and I started the new year by having smoothies for breakfast. This was my creation.

1 healthy cup of spinach, a kale leaf (torn up) 1/2 cup blueberries, 1/2 cup frozen fruit blend (mango, pineapple, strawberry, peach) 1 cup vanilla soy milk and I added a splash of aloe after the first blend.

It's unbelievable how you can't taste the veggies that are in there. I've been drinking different versions of this every morning but I do take the weekends off if I cook for the boys. :) More recipes soon!

Some of my harvest....

I'm trying to share some of my favorite things to can with you to maybe inspire you to preserve some healthy alternatives for your family. I love, love, love pickled beets and a couple years ago my Aunt Cathy shared this recipe with me. This beet relish recipe has been in the family for many years (over 30) and it is so wonderful.

Beet Relish

1 Quart chopped cooked beets (about 12 med. beets)
1 Quart chopped cabbage (1 small head)
1 cup chopped onion
1 cup chopped sweet peppers
1 1/2 cups sugar
1 T prepared horseradish
1 T salt (canning, pickling salt)
3 cups vinegar

Combine all ingredients in large saucepan. Simmer for 10 min. Bring to boil then pack hot relish in hot jars leaving 1/4 inch head space. Adjust caps and process in hot water bath (212 degrees) for 15 min. I use a pressure cooker and I just process 5 lbs. till it jiggles and turn it off.

My tomatoes did wonderful this year. I canned over 100 quarts (gave a lot away to family and friends) and stored enough to get us though winter with no problem :0)

Canning stewed tomatoes...

I cut my tomatoes in a large dice...fill the jars till you can't possible get one more tomato in there leaving an inch of head space. Salt is opt. 1 teaspoon. Process 5 lbs pressure for 15 min. in the pressure cooker. Yummy.

Garden Salsa

I did several different types of salsa this year but the basic recipe is the same.

4 cups chopped tomatoes
2 cups chopped green peppers
1 cup chopped hot peppers (I use hungarian hot, jalapeno, habanaro)
1 1/2 t. salt
3/4 cup onion
2 cloves garlic
1 cup apple cider vinegar
1 can tomato paste

Combine everything in a large saucepan. Bring to boil. Reduce heat and simmer for 15 min. or so...(will finish cooking in pressure cooker) Pour hot salsa into jars ...
30 min. hot water bath. 5 lb. pressure for 10 min. for pressure cooker.

This year I played around with how hot I could get the salsa...Also I added a can of chipotle peppers with adobo sauce to a couple batches which added a hint of hot and smoke. It turned out to be my favorite of the year. Plus I only used roma tomatoes and tried to dice everything pretty even and small which resulted in a very thick and chunky salsa. This has been my best year yet for salsa!

I didn't can any corn this year, but I did take a photo of the only 3 ears we got out of the garden. It looks beautiful but was a bit tough. I think because we didn't get a lot of rain when it needed it and my sprinkler wouldn't reach back there. I did end up water it but I think it was to late. Better luck next year.

Our one and only cantalope...I got this plant on clearance and thank goodness we took it. The fruit was very sweet and yummy. So nice to grow your own fruit!

All chopped up ready to eat with one of the bigger pears we got off our tree. I made quite a bit of pear jam this year. Right when all the pears were ready to pick, one of the hurricanes blew through Ohio and all my pears were on the ground so I was frantically making jam as fast as I could to use them up before they rotted.

This is the new hybrid yellow squash...just kidding. I was warned of this early in my gardening career :0) My zucchini plant was planted to close to my yellow squash and this is the result. My plants were the biggest I've seen so far and by the end of summer my rows weren't really rows anymore. The butternut squash took over a large chunk of the garden...another lesson learned.

I'll be posting more soon, I'd like to start cooking a variety of things again. It seems like I fall into a rut when I get busy and we have 5 things over and over again. A new challenge for myself?? That would be nice. The boys would love it.

Finally a post...

Canning Season is officially over!

It has been awhile since my last post, I've been keeping myself extremely busy with my garden and canning all my veggies. I'm happy to say that it is over and I can finally get back to cooking, cleaning and taking care of my boys. I admire people who can their own food. The work involved is so worth it and to have the best food possible for my family makes me feel so proud.

Green Beans :0)

Hungarian Peppers, cut into rings. I use a mixture of 50/50 white vinegar and water. Bring the mixture to a boil and pour over the rings. Seal with lids. It's that easy and they are perfect for pizza and sandwiches.

When you have way to much zucchini, make zucchini relish. I made enough this year to last awhile. I posted the recipe awhile back but finally have the pics. :0) this is perfect for tarter sauce, veggie hotdogs...tastes just like cucumber sweet relish.

Beautiful.