|1 package steamed ramen noodles or packaged thin noodle dinner
2 cups vegetables (one or a mix, fresh, frozen or leftover)
1-6 eggs (depending on servings desired.)or an egg substitute like Tofu Scrambler or pourable egg substitute.
1/4 cup mayonnaise, eggless mayonnaise, fat free mayonnaise, half-and-half or (unflavored) soy half-and-half.
1/2-2 tsp seasonings (we like curry powder or green chili powder and sea salt), or to taste.
Whole grain toast or split pitas
|Break and cook noodles according to package directions, including any seasonings. Drain and set aside. In a large skillet, saute vegetables if they’re not already cooked or heat through if they are leftovers. In a separate bowl, combine eggs or tofu scrambler with mayonnaise, cream or soy creamer (unflavored) and seasonings compatible with the vegetables and noodles. Toss noodles with vegetables in skillet until well blended, then pour the egg/tofu scrambler mixture over all. Allow to set, stirring to combine thoroughly.
Serve hot over toasted whole grain bread slices topped with lettuce and tomato or as a pita sandwich filling.
|* 6 tablespoons butter, divided
* 1/4 cup flour
* 1 teaspoon salt
* 1/2 teaspoon dry mustard
* 1/4 teaspoon pepper
* 3/4 teaspoon Worcestershire
* 3 cups milk
* 1 small onion, grated
* 3/4 pound shredded Cheddar cheese (3 cups)
* 8 ounces elbow macaroni, cooked and drained
* 3/4 cup soft bread crumbs
|In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese.
Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.
Macaroni and cheese recipe serves 4 to 6.
|¾ c. turbinado sugar
1 T. butter
¼ c. canola oil
½ c. yogurt
1 t. vanilla
1 2/3 c. whole wheat flour
1 c. oatmeal
¾ c. wheatena (coarsely ground whole wheat)
1 t. soda
½ t. salt
½ c. chocolate chips
½ c. walnut pieces
½ c. raisins (opt.)
|Melt butter and add oil, sugar, yogurt, and vanilla. Mix together flour, oatmeal, wheatena, soda, salt, chocolate chips, raisins. And walnuts. Combine liquid and dry ingredients. If too dry, add applesauce or more yogurt. Bake at 350° 10-12 minutes.|
| This recipe is GLUTEN FREE, REFINED SUGAR FREE, DAIRY FREE, SOY FREE.
I like this with Eggplant the best – you can also use zucchini or yellow squash, or onion to make onion rings
3 large eggplants
|– Chop the vegetable into cubes or rounds for the nuggets.
– In a bowl mix the 1/2 cup oil and 1 T honey. Drop the eggplant cubes into the oil/honey mix and coat well.
– Mix the turmeric, almonds, and himalayan salt in a blender or coffee grinder until crumbly.
– Place one vegetable cube at a time into the spice coating mix and cover well.
– Heat up a fry pan and when ready add the oil. When the oil is sizzling add the nuggets to the pan and cook until the outside is a crunchy golden brown.
– Serve with a marinara or ranch dipping sauce.
|1 8 oz can Crescent Rolls
3 slices (7×14) Natural Swiss Cheese
3 eggs (Organ No Egg Natural Egg Replacer) beaten with 3/4 cup milk
1 Tbs Instant Onion
1 Tbs Parsley flakes
6 Slices of MorningStar Farms Veggie Bacon Strips, fried and crumbled
|Preheat oven to 425 Degrees. Separate Dough into 4 rectangles and press over bottom and 1 inch up sides of 13×9 baking pan. Place cheese over dough. Add Onions to egg mix and pour over cheese. Sprinkle with bacon and parsley. Bake for 18 to 20 minutes until set and cover. (the crust should be golden brown) Let it cool for 5-10 minutes before cutting into squares. Makes about 24 appetizers.|
|1-2 avovcado- mashed with fork
1 plum tomatoe – diced
1/2 small yellow onion- diced
cilanatro about 1/4 cup or to taste
salt to take
1/4 cup of lime juice for flavor and to keep guacamole from turning dark
|Mix all in a bowl and serve with chips or use it as a spread. If you like a little “heat” add 1/2 of a jalapeno pepper diced. Enjoy!|
|10 green tomatillos
1 to 3 chili serranos
branch of fresh cilantro, or handfull
3 T onion coarsely chopped
1 large garlic clove
Avacado,remove skin and seed
1/3 cup of water
Salt to taste
|Soak tomatillos 10 minutes in water to remove husks. Cut in halves and put in blender.
Add the rest of the ingredients and blend till smooth. Add some water if too thick, but be careful because adding too much water will make the salsa too runny.
1 tbsp olive oil
1 tsp salt
any other seasoning of choice
*This can also be made by roasting any type of winter squash seeds
|Preheat Oven to 350 degrees.
1. Clean the seeds from a pumpkin to remove any of the orange pumpkin bits
2. Put the seeds in a pot filled with water
3. Cover the pot and let seeds boil for about 10 minutes
4. Drain the seeds and spread them out onto a cookie sheet (or any kind of baking sheet)
5. Add 1 Tbl of olive oil and 1 tsp of salt
6. Mix the seeds until they are well coated.
7. Bake for 20 minutes or until pumpkin seeds are golden brown.
*You can skip the boiling step, however the seeds taste better are are less chews if they are boiled before.
|1/2 cup butter or margarine
1 1/2 cups sugar
1 cup cooked pumpkin
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon or 2 tsp. pumpkin pie spice
1/2 cup diced almonds, roasted
1 cup chocolate chips
|Cream together butter and sugar until light and fluffy. Beat in egg, pumpkin and vanilla. Mix flour, baking powder, soda, salt and spices. Add to creamed mixture and mix well. Add almonds and chocolate chips; with heavy spoon, mix thoroughly.
Drop by teaspoonfuls onto a well-greased cookie sheet. Bake at 350 degrees for 15 minutes or until lightly browned. Remove from cookie sheet while still warm; cool on rack.
Makes about 6 dozen cookies
|10 cups popped popcorn
1 1/2 cups granulated sugar
1/2 cup water
2/3 cup molasses
1 tsp. Vinegar
1/4 tsp. Salt
3 Tbsp. Butter or Margarine.
|Put sugar, water, molasses, vinegar and salt into a large sauce pan. Heat and stir until the mixture starts to boil. Boil gently, without stirring, until the mixture reaches the hard ball stage*. Remove from heat. Add the butter or margarine. Put the popped popcorn in a large bow, and pour the candy mixture over the popcorn. Mix until all the popcorn is coated with syrup. Form into balls. Makes 12-15 popcorn balls. For extra Halloween fun, add orange food coloring to the mixture, and decorate the balls like jack-o-lanterns with licorice sticks for the face.
*Hard ball stage is 270 degrees F or when you drop a bit in cold water and it forms a hard ball.