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FILLING:
4 c. sliced fruit
1 12-oz. can fruit juice concentrate
1 Tbsp. cornstarch
dash of salt
vanilla
coriander
TOPPING:
2 c. rolled oats
1 c. whole wheat pastry flour
3 Tbsp. honey
4 Tbsp. canola oil
1 tsp. vanilla
1/2 tsp. salt
1/2 c. almonds
1. Reserve one tablespoon of the fruit juice concentrate for the topping. Combine remaining filling ingredients and place in a baking dish.
2. Combine topping ingredients, including the tablespoon of fruit juice concentrate, and place over fruit. Cover and bake about 30 minutes at 350 degrees. Uncover and bake for an additional 5 - 10 minutes. Serves 6 - 8
Donna Green-Goodman
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1/2 banana
5 - 6 strawberries
1 strip of fresh pineapple
1/2 c. your favorite milk or juice
honey to taste
your favorite flavoring
1. Blend ingredients until smooth and pour into Popsicle molds, or serve right away.
Variations: Experiment with your favorite fruits - mango, blueberry, raspberry, fresh peaches. When fruit is in season, you won’t even need to add the sweetener. Frozen fruit makes it thicker - like a milkshake!
Donna Green-Goodman
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Confetti Yellow Rice with Black Beans and Broccoli
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olive oil
1/2 c. each chopped red onion and yellow onion
1/2 c. each chopped red, green, yellow and orange bell peppers
1/2 c. veggie chicken, broken into pieces
1/2 c. veggie sausage broken into pieces
1/2 c. veggie ham or hot dogs, broken into pieces
1 c. chopped broccoli florets
1 c. black beans, rinsed and drained
McKay’s chicken-style seasoning
garlic powder
2 c. or more prepared yellow rice
1. Add olive oil to large skillet and heat. Add veggie meats and sauté lightly. Add broccoli florets, sauté briefly, then add the onions and peppers and sauté.
2. Add black beans and yellow rice, mixing well. Add chicken-style and garlic to taste
Donna Green-Goodman
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olive oil
1 small onion, chopped
1 box of instant brown rice
1 - 2 tsp. turmeric
1 - 2 bay leaves
1 - 2 tsp. parsley flakes
3 1/4 c. hot water
McKay’s chicken-style seasoning to taste
1. Sauté onion in a small amount of olive oil. Stir in rice, turmeric, bay leaf, and parsley. Add hot water and season to taste. Bring to a boil, reduce heat, cover, and simmer until done.
Donna Green-Goodman
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olive oil
1 small onion, chopped
1/2 bell pepper, chopped
1 - 1 1/2 c. veggie burger
1 box whole wheat pasta
1 28-oz. jar spaghetti sauce
garlic powder, basil, chicken-style
1. In a skillet, brown veggie burger. Add onion and bell pepper and sauté for about 5 minutes. Stir in entire bag of pasta. Add jar of spaghetti sauce and one jar full of water. Stir, adding garlic, basil and other seasonings to taste.
2. Bring to a boil, then reduce heat, cover and let simmer until noodles are tender, adding more water as necessary. Adjust seasoning again and serve with broccoli / cheez sauce and garlic bread.
Variation: Add corn, tomato sauce and Mexican seasonings instead of spaghetti sauce.
Donna Green-Goodman
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Pam’s Easy Creamy Italian Dressing
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1 package Good Seasons Italian salad dressing mix
1/4 c. lemon juice
3/4 c. water
1/2 c. olive oil
Blend all ingredients until smooth. Add more water as necessary to make dressing pourable. Serve.
Donna Green-Goodman
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Auntie Donna’s Yum Yum Ice Cream
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2 c. soy, rice or nut milk
1 package firm or extra-firm silken tofu
1 c. sweetener
1 container soy cream cheese
2 tsp. alcohol-free vanilla
Blend all ingredients until smooth. Pour into ice cream freezer / maker and follow manufacturer’s directions.
Donna Green-Goodman
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Lisa’s Luscious Pound Cake
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3 c. unbleached white flour
2 c. evaporated cane juice crystals or turbinado sugar
3 1/2 tsp. aluminum and baking soda-free baking powder
1 tsp. salt
1 1/2 c. plain or vanilla soy milk
1/2 package silken tofu, firm or extra firm
1 c. canola oil
2 Tbsp. vanilla
2 Tbsp. lemon juice
1. Preheat oven to 350 degrees. Mix dry ingredients together in a bowl. In a blender, blend oil, milk, flavoring and tofu. Slowly pour liquid mixture into dry mixture and gently blend together with a spoon or spatula. Be careful not to over-mix. Batter will initially be coarse.
2. Add 2 tablespoons of lemon juice to the batter and mix briefly. Batter will become smoother from lemon juice. Pour batter into prepared Bundt pan. Bake for 50 - 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 - 45 minutes before applying frosting or glaze.
Donna Green-Goodman
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2 c. water
1/4 c. clean, raw cashews
4 oz. pimentos
1/2 - 1 c. nutritional yeast flakes
1 1/2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1 1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
Blend cashews in about 1/2 cup of the water until very smooth. Add remaining ingredients and continue blending until smooth. Simmer in a heavy saucepan until thickened, stirring constantly, about 5 - 6 minutes.
Variation: Add 1/2 tsp. cumin, 1/2 c. veggie beef or sausage, olives and salsa to the cheez sauce for a sensational dip! Serve with tortilla chips.
Donna Green-Goodman
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Like Raspberry Vinaigrette Dressing
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1/4 c. lemon juice
1/2 c. canola oil
1/2 to 1 can white grape raspberry juice concentrate
1 package Good Seasons Italian dressing mix
Whisk all ingredients together and serve.
Donna Green-Goodman
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