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Delicious

Summertime Burgers – The Vegetarian Way

Photo by Susan T’s Kitchen

Who doesn’t love a delicious juicy burger topped with all their favorite toppings?  We love to make Morningstar grillers meatless burgers on the grill!  http://www.morningstarfarms.com/msfhome.html My burger has a slice  of California Avocado,  http://www.avocado.org/  Sweet  Onion and cheddar cheese. (I buy cheese that has no hormones or animal rennet) Of course I could make my own burger, but these are so delicious.  My burger is on a homemade bread roll made by my husband who loves to bake bread.  The bread roll is 1/2 whole wheat and 1/2 unbleached wheat flour.  What a difference a home-made roll makes without all the preservatives.

Photo by: Susan T’s Kitchen

Better Than Candy

Photo by: Susan T’s Kitchen

Summer is here with strawberries everywhere. Organic, and traditional grown. Which should you choose? Oraganic would be the first choice since strawberries have a porus skin. Once you get your strawberries home, do not wash until you plan to eat. This will keep them from rotting.
Stawberries can be frozen for future use. Wash, dry, cut into peices, lay on a cookie sheet lined with wax paper or parchment paper. Pop into the freezer . After an hour, remove the frozen strawberries and put into a container for future use.

Tempting Cake Donuts

I have been craving donuts lately but I did not want to settle for the fried ones. So, I bought a set of donut pans and got busy baking to satisfy my sweet tooth.  For these donuts I used a basic cake recipe and cut back on the sugar and oil.

Wow!  These baked donuts turned out to be so delicious and I am quite proud of myself.  Hubby and I sat down to some good home-brewed coffee and freshly baked donuts.  Enjoy!

 

 

Cake Donut Recipe

2 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
2 1/4 tsp baking powder
2 large eggs (Or egg substitute) use 1/2 cup applesauce to replace eggs

3/4 cup skim milk (or soy, coconut or rice dream)

1/2 cup canola oil

 

lightly grease donut pans ( I have round and long john)

 

In large bowl mix dry ingredients
in med bowl whisk wet ingredients
make a well in the center of the dry ingredients and add the wet ingredients. Mix until combine. (batter will be a little lumpy)

 

 

Fill  baggie with cake mixture, cut the corner, squeeze mixture into donut slots.

 

 

 

 

Bake, rotating pans halfway for 10 -12 minutes or until lightly golden. Let cool.

photo by: Susan T’s Kitchen

Toppings

Chocolate topping: Melt semi sweet chocolate chips for chocolate topping. No double boiler no problem.  Just fill pot with water, insert a glass bowl, boil water and watch your chocolate melt.

No double boiler – no problem
Photo by: Susan T’s Kitchen

photo by: Susan T’s Kitchen

Sugar Topping: Fill bowl with sugar, coat donut with oil, roll in sugar mixture.

photo by: Susan T’s Kitchen

Billy The Kid, Outlaw and Bank Robber of The Wild West.

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Lincoln, New Mexico where Billy The Kid’s great escape happened. Enjoy the slide show!

Vegan Meatballs in Gravy over Noodles

For this recipe I used MorningStar Farms Veggie Meatballs, No Yolks Egg Noodles and Vegetarian Brown Gravy.

1. Cook The MorningStar Farms Veggie Meatballs according to package Directions and set aside

2.. Brown Gravy Recipe

• 1/4 stick margarine
• 2 Tbsp. all -purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 Tbsp cornstarch
• 1 1/2 cups water or vegetable broth
• 1-2 Tbsp soy sauce
• pepper to taste.

• Heat margarine in a medium saucepan over medium heat.
• Add flour garlic powder and onion powder while whisking.
• Dissolve the cornstarch in the water or broth
• Gradually add the cornstarch mixture to the margarine, add the pepper and soy sauce and bring to a boil then simmer for 10 minutes while whisking until thickened. Remove from heat

3. Remove Gravy From Heat and add the meatballs.

4. Cook Noodles according to package directions.

5. Drain and place noodles in serving dish and add the Gravy and Meatballs.

6. Serve with a side salad and Enjoy!

 

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Lessons From A Tree

Stand Tall and Proud

Go out on a limb

Remember your roots

Drink Plenty of Water

Enjoy the view

 

Cast Iron Pan Pizza

Susan T's Kitchen

Here is something different to do besides using the pizza pan!  Cast iron pan pizza!  This is great for an outdoor pizza party and looks rustic on the table!

I make my own dough and will post that later.  But you can use prepared pizza dough found in most supermarkets such as Trader Joe’s and Whole Foods

You can find my Tomato Sauce with the Post Pasta and Vegan  Meatless Balls

Roll out your pizza dough on a floured board

Place in the cast iron pan

Top with tomato sauce

Mozzarella

Your favorite toppings

Pace in pre heated 400 degree oven

Bake approximately 20 minutes until cheese bubble and crust browns

Remove promptly

Be Careful the pan will be hot.

Let cool!

photo by: Susan T’s Kitchen

Cut and enjoy!

Let me know if you try this!

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Chocolate Peanut Butter Oatmeal No Bake Drop Cookies

When I was a kid my mom would make these delicious no bake cookies during the holidays.  They did not last long around us kids so she would double up on the recipe.  The recipe calls for simple ingredients  such as oatmeal, peanut butter and cocoa!

Preparation:

Place Parchment Paper or Foil on a cookie Sheet

Ingredients

• 2 cups of sugar
• 1/2 cup butter or margarine
• 1/2 cup milk (can use soy or almond)
• 1/3 cup cocoa powder (I like Hershey’s)
• 2/3 cup peanut butter
• 3 cups of quick cooking oats
• 2 tsp vanilla extract

Directions

1. Combine sugar, butter, milk, vanilla  and cocoa in medium saucepan
2. Cook over med heat, stirring constantly, until mixture comes to a boil
3. Remove saucepan from heat and cool for about 1 minute
4. Add the peanut butter, stir to blend.
5. Add Oats and mix well
6.  Quickly drop mixture by spoon or cookie scoop onto the parchment paper or foil lined cookie sheet
7. Cool completely
8. Store the cookies in a container  in the Refrigerator.
9. Or you can freeze for later!  (they taste great frozen)

ENJOY!

 

Blueberry Banana Ice Cream

Having a healthy relationship with food does not mean you have to give up treats.

I love ice cream but I cannot tolerate dairy.

So I tried this Plant Based Ice Cream recipe I found in Health Magazine.

I am quit impressed that it turned out so creamy and delicious.

 

Ingredients
4 ripe bananas 1/4 cup light agave nectar 1/2 cup unsweetened almond milk 1 cup frozen blueberries

Step 1
In advance peel and slice bananas and place on a lined cookie sheet. Place in the freezer  until firm, at least 6 hours and up to overnight.

Step 2
In a food processor, puree bananas, 2 Tbsp. agave and 1/4 cup almond milk, scraping sides of bowl, until smooth, 2 to 4 minutes. Spread ice cream in an 8-inch square freezer-safe container, cover and place in freezer.

Susan T’s Kitchen                                                                                                                                            

Susan T’s Kitchen

Step 3
In the food processor bowl. Add blueberries and remaining 2 Tbsp. agave and 1/4 cup almond milk and process until smooth, about 1 minute.

Susan T’s Kitchen

Step 4
Remove banana ice cream from freezer and gently swirl in the blueberry mixture using a rubber spatula. Cover and freeze until slightly firm, about 30 minutes. Serve immediately, or store in freezer in an airtight container for up to 3 days. Let soften slightly before scooping.

 

Susan T’s Kitchen

Susan T’s Kitchen

                                                          

Maple Syrup Baked Chickpeas

Susan T's Kitchen

Chickpeas, garbanzo beans, Chi Chi Beans no matter what you call them, they are all the same bean!  Chickpeas have superior nutritional value loaded with calcium and protein, so when it comes to something healthy to snack on I like to whip up a batch of these yummy beans that are  baked in maple syrup with cinnamon to satisfy my sweat tooth.  Even the kiddies will like them!

Maple Syrup Baked Chickpeas

• 1 can of beans rinsed and pat dry (or if you prefer dried beans cooked to package directions)
• Toss in a bowl with
• 1 tbsp. olive oil
• 1/4 cup maple syrup
• sprinkle some cinnamon
• Place on a parchment paper lined  cookie sheet
• bake for 30 minutes at 400
• Remove from oven and cool

Maple Syrup Baked Chickpeas

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Vegetarian Pumpkin Pie

I love making this vegetarian pumpkin pie for Thanksgiving!

Susan T's Kitchen

Delicious is the word here…a dairy and egg free pumpkin pie.  This pie is made with maple syrup and coconut milk and is oh so delicious!

Photo by: Susan T’s Kitchen

• 1 prepared pie shell
• 1 can puree pumpkin
• 1/2 cup maple syrup
• 1/2 cup coconut milk
• 4 teaspoon canola oil
• 2 teaspoons pumpkin pie spice
• 2 tablespoons cornstarch

1. Pre heat oven to 350
2. Put prepared pie shell into a pie dish
3. In large bowl mix pumpkin, maple syrup, coconut milk, canola oil, pumpkin pie spice, salt, and cornstarch until smooth.  Pour the filling into the prepared pie shell.
4. Bake the pie for 60 minutes, until center is set and semi firm.
5. Remove the pie from oven and let cool for 30 minutes on a cooling rack. 
6. Refrigerate until set before slicing.

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Applesauce Muffins

Still my favorite treat.

Susan T's Kitchen

These Applesauce Muffins are so easy  to make  and smell so good while they bake!  The whole house smells like apples and cinnamon when baking these muffins!  No dairy and no eggs!

Eat these while they are still hot with a dab of butter!

You can also pour the batter into a loaf pan to make Applesauce Bread!

Enjoy

Susan T

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Vegetarian Loco Moco

Susan T's Kitchen

Aloha! When I was in the Army my husband and I were stationed in Hawaii. We loved eating the local foods and we would go out every weekend for breakfast before heading to the beach on the Island of Oahu. My husband would have the Loco Moco,  a  Hawaiian style dish, which is a  hamburger patty,  fried egg, and brown gravy on a bed of rice. There are many variations, but this version is the most popular. I came up with my own version of the Loco Moco which is a vegetarian patty topped with a fried egg and vegetarian brown gravy on a bed of  rice. Oh this is so Ono!  Mahalo!

• 2 Vegetarian Hamburger Patties
• 1 can vegetable broth
• 1 tbsp. corn starch
• 1 tbsp margarine
• soy sauce
• 2 eggs
• hot cooked white or brown rice

Rice:  Ahead of time cook rice according to package directions either stove top or in a rice cooker.  I like using a rice cooker your rice…

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