The Joys of Healthy Living...

Tuesday, May 15, 2012

Vegetable Quiche

I hope you enjoy this recipe as much as we do - whenever we take it to potluck, I always get several people who want the recipe! 

3 c. water
2 c. raw cashews 
1 Tbsp. tahini (or 2 Tbsp. sesame seeds)
1/2 c. nutritional yeast flakes
1 Tbsp. salt 
2 Tbsp. onion powder 
1 tsp. garlic powder
1 cup pimentos (or 2 red bell peppers)
1 lb pk. frozen Spinach
1 lb pk. frozen corn 

1. Blend all ingredients together until smooth, except the corn and spinach.  Pour into a saucepan, and cook until it starts boiling, stirring constantly. Set aside.
2. Cook spinach and corn in water until done, drain, and squeeze out as much water in spinach as possible. Place vegetables in the cheese sauce and stir together well.  
3. Pour into a half-baked 9x13 pie crust and bake at 350 for 20 mins, or until top turns lightly golden brown. (Or as pictured:  half-bake pie crust in a muffin pan, and scoop by 1/4-1/3 c. fulls into each separate cup, place back in oven until crust is done, and tops turn a light golden brown. Makes 24)  Enjoy!

Tuesday, November 22, 2011

Amazing Pecan Pie!

                    Photography taken by my dear brother Richard Steffens -

1 1/2 cups water
3/4 cup vanilla milk powder 
1/2 cup dates*
1/2 cup maple syrup 
1 1/2 tsp pure vanilla
1/4 tsp salt
1 tsp. lemon juice
1 1/2 Tbsp. cornstarch 
2 Tbsp. flax seed, ground 

1. Preheat oven to 350 degrees. 
2. Prepare an unbaked piecrust, and set aside
3. Blend all ingredients together well, and pour into the piecrust. 
4. Arrange the pecans on the top of the pie, and bake on the bottom rack. Bake for 35-45 minutes, (or until the top of the pie turns golden brown) Cool, top with whipped topping of choice and ENJOY! (Pie is sweetest when cold!)

 *The floured dates work well, but if you use the whole date, you might want to microwave them in some water for a minute to soften them. Then drain the water, pack firmly into 1/2 cup measurer, and add to blender

Sunday, May 15, 2011

Pumpkin Muffins

Photography taken by my dear brother Richard Steffens -

3 cups flour
1/2 cup soy milk powder
3 Tbsp. ener-G baking powder
2 cups sugar
1 1/2 tsp. salt
1 Tbsp. coriander 
1/2 tsp. cardamom 
1/3 tsp. ginger
2 Tbsp. flax seed, ground
1 1/2 cups pecans or walnuts, chopped
1 1/2 cups soy milk (only use 1 cup first, and add the rest if needed)
1/2 cup oil
1 15 oz can (approx 1 1/2 cups) pure pumpkin
2 Tbsp. sorghum, or molasses
2 tsp. vanilla
1 Tbsp. "No Egg" egg replacer with 1/3 cup water (or any egg replacer to equal 3 eggs)

Preheat oven to 350 degrees. Mix all dry ingredients together in mixing bowl and set aside. In another bowl, mix together all the wet ingredients, except the egg replacer and mix well.  In another bowl, beat the egg replacer with the water with a whisk for about 2 minutes. It should look "foamy". Add it to the wet ingredients and whisk in well. Add wet ingredients to the dry mixing thoroughly. Pour into muffin tins, about 3/4 full and bake for 20-25 minutes. Makes 24.  Let cool and enjoy!!! :)

Sunday, April 3, 2011

Coconut Cream Pie

Crumble Crust:
3 cups ground granola
3 tbsp. oil
3 tbsp. water

Preheat oven to 350 degrees. Blend granola till fine, and pour into pie plate. Mix all ingredients together, and pat down. Bake for 10-15 minutes. 
Pie filling:
1 Mori Nu Tofu, firm 
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. pure vanilla flavor
3/4 cup coconut milk 
1/3 tsp. xanthan gum
2 rounded tsp. of "No Egg" egg replacer in 1/4 cup water (or any egg replacer to equal 2 eggs) 
1/2 cup unsweetened coconut flakes  

In blender, liquefy tofu. Add the remaining 5 ingredients and blend till silky smooth. In a small mixing bowl, add the egg replacer and water together and beat with a whisk for around 3 minutes or more.  Add blended mixture to the "eggs" and beat with a whisk for another three or four minutes. Add the coconut and pour into the cooled pie crust. Let set in the refrigerator overnight - should be totally set.    ENJOY! :)

Thursday, February 24, 2011

Banana Walnut Muffins

3 cups Flour 
1/2 cup Soy milk powder
3 Tbsp. Ener-G baking powder (or I think it's around half this amount if using regular bp) 
2 Tbsp. Flax seed, ground
1 tsp. Salt
2 cups Walnuts, chopped 
2 Tbsp. Oil
1 1/2 cups Maple Syrup
4 ripe bananas 
1/2 cup Coconut milk

Preheat oven to 350 degrees. Mix all the dry ingredients together in a mixing bowl. In a blender, blend all the wet ingredients, (oil, maple syrup, bananas, and coconut milk) until smooth. Add the blended mixture to the dry ingredients. Mix well. Fill muffin tins (I like to use paper muffin liners for this recipe) till almost full. Bake for 25-30 minutes. Makes 24 -- ENJOY! :)        

Tuesday, January 25, 2011

Cream of Mushroom Soup

4 cups Water
3/4 cup Cashews
2 Tbsp. Chicken Style Seasoning 
1 tsp. Salt
1 tsp. onion powder
5 cups Mushrooms, sliced
1 onion, chopped
3 cloves of garlic pressed or minced 
2 Tbsp. Parsley flakes 
1 tsp. Salt
2 Tbsp. Olive oil
1/2 -1 cup Water

In a blender, blend first 5 ingredients until very smooth. Poor into a medium sized pan and bring to a boil. Set aside. Slice the mushrooms, onion, and garlic and place in a frying pan, along with the parsley, salt, oil and water. Add only 1/2 cup of water first, and add as needed. Once the mushrooms are done, and all the water has boiled away, saute slightly in the oil. Pour the mushroom soufflĂ© into the set-aside pan containing the sauce, and enjoy!                                    

Wednesday, January 5, 2011

Heavenly Mexican Wedding Cakes

1 cup Oil
1/2 cup Powdered sugar
2 tsp. Vanilla
1/4 tsp. Salt
2 Tbsp. Cornstarch 
2 cups Flour (any combination you like, although I like to use freshly ground Soft White Wheat)
1 1/2 cup chopped Walnuts (finely chopped)

Mix oil, powdered sugar, vanilla, salt, and cornstarch together.  Once mixed well, add flour and the walnuts. Mix well. Dough should be very stiff.  On a cookie sheet, make into little balls about the size of a ping-pong ball. Bake at 350 for 10-15 mins.  Makes around 22. After cooled slightly, roll in powdered sugar and ENJOY! 
NOTE: If you don't have powdered sugar, you can make your own in the blender, actually quite well. 1 1/2 cups of granulated sugar makes about 2 cups powdered. Add a couple tablespoons of cornstarch and blend in your blender on high speed until powdered. Works amazingly well! :)