DATE & YOGURT PIE recipe for an eggless, almost raw Cheesecake

This is a wonderful dish, high protein, calcium and fiber, and only for special occasions.

1 cup rolled oats..heat in a skillet until they give off a toasted aroma, stirring several times..do not brown..
Remove from skillet and allow to cool.
1 cup pitted dates
3 tbsp neutral oil

Process the oats, and dates and add the oil to make a smooth/chunky paste.

Press this into an 8 inch pie pan and chill a couple of hours.

Filling:
8ozs room temp cream cheese
1 cup live plain yogurt
1tsp vanilla extract
2 tbsp honey
Beat together very well then fold in the chopped dates
(6 pitted dates cut up with scissors)

Pour into pie shell  and refrigerate overnight.
Serve in slices.

LOWER FAT "CREAMY" CHEESECAKE & MOCK CHEESE CAKE RECIPE

 LOWER FAT "CREAMY" CHEESECAKE


MAKES 1X9 INCH SPRING FORM PAN

1/4 cup raw wheatgerm
1tsp ground cinnamon
8 large eggs at room temp.
4 cups low fat cottage cheese, small curd
3 tbsp lemon juice
1 cup plain live yogurt
1 cup pale honey
2tsp vanilla extract ( optional)
1/4 cup whole wheat flour



PREHEAT OVEN 350F

Combine wheatgerm &  cinnamon and sprinkle over a very well buttered 9 inch spring form pan.
Then chill the pan in fridge.

Beat the eggs until very thick and creamy.
Gradually beat in the cottage cheese, lemon juice, yogurt , honey, vanilla and flour.
Mix very well.
Pour into the lined pan and place on a cookie sheet and bake 1 hour.
Turn off the oven and leave cake in oven for a further 1 1/2 hours, do not open door.

Remove and chill in fridge overnight.



MOCK CHEESECAKE
1/2 cup graham cracker crumbs
1 tsp ground Cinnamon
1/4 cup melted butter

3 large eggs separated

1/4 cup lemon juice
2 cups thick ( pref. own made) apple sauce
1 x can condensed sweetened milk


PREHEAT 350F

Combine cracker crumbs, cinnamon, butter in a bowl and reserving 3tbsp, sprinkle the remainder inside the base and sides of a well buttered 8 inch spring form pan.
Beat egg yolks and lemon juice until thick. Stir in the applesauce and condensed milk.

Beat egg whites until stiff and fold into mixture.Gently fold into the crumbed pan.
Place on a cookie sheet.
Sprinkle top of cheesecake with the reserved crumbs and bake 1 hour (until knife inserted comes out clean)
Open oven door, turn oven off and leave cake in oven 1 hour longer
Chill overnight and serve


Variations for both:

top with:
sour cream, fresh berries, caramel, or chocolate sauce, poached banana's in a caramel sauce & etc.

MACROBIOTIC SUPER VEGETABLE SOUP WITH BUCKWHEAT DUMPLINGS.. RECIPE

Harvesting Sea Vegetables

Here is a fantastic recipe from "the glory days" of the macrobiotic lifestyle...macrobiotic is a great lifestyle and DOES work, however it has to be followed strictly so has "lost favor", in recent times, with people looking for a quick fix, eating plan.


serves 4
2tbsp hiziki ( sea vegetable, may also use kombu)..soak in 1/2 cup warm water for 5 mins. drain, cut with scissors and reserve the liquid.

3 1/2 cups filtered water, warmed
2 tbsp neutral oil ( sunflower, safflower & etc.)
1 cup minced onion
1 cup finely chopped carrot
3 small red radish sliced
1 cup ripe, cored and diced apple
1/2 cup soaked raw almonds, chopped. (soak overnight in filtered water, drain and rinse well)
2 tbsp raisins

1/2 cup buckwheat flour
1/8 tsp sea salt

boiling water

1/2 cup minced spinach, kale or watercress
2tsp miso paste
1tsp nutritional yeast
3tbsp minced parsley
2tbsp toasted sesame seeds
1/4 cup raw wheatgerm
1 tsp arrowroot or cornstarch
 In a large saucepan, saute the onion, radish and carrot in the oil, over low heat, for approx. 3 mins, until barely tender.
Add the apple and soaked seaweed, nuts and raisins, stirring well.
Add the 4 cups hot water and bring to boil, then lower to medium simmer.

Combine the buckwheat flour, salt (1/8th tsp) and reserve seaweed soaking liquid to make a soft smooth dough. Roll into a sausage shape and cut pieces into 1/2 inch circles.
Drop these into the boiling water and cook covered for 3 mins or until light and fluffy.

Add the dumplings to the soup and add the greens, cook well for 3 mins.

Meanwhile dissolved the nutritional yeast, arrowroot and miso, add any remaining seaweed liquor, stir into the soup and simmer slowly do not allow to boil.

Season to taste and garnish with minced parsley, & sesame seeds.


Variations add own grown bean or micro sprouts when serving.

Eggplant Casserole; Carrot Loaf; Squash and Millet Stew; Vegan Farinata (cornmeal, kale and beans);.old fashioned Vegetarian-Vegan Recipes

These are great recipes for dinner or lunch dishes..all vegetarian-vegan, & all delicious.


Eggplant and cheese casserole..serves 4

2 cups peeled and chopped eggplant..cook in boiling salted water for 15 mins. The drain and mashed well.

Preheat oven 350F

2 slices whole wheat bread
milk to soak (nut milk is fine)..pour milk over the bread and allow to soak for 10 mins. Then squeeze dry, pull apart and lightly chop then add to the mashed eggplant.

2 large eggs beaten
1 1/2 cups shredded cheese
Add to the eggplant-bread mix and pour into a greased  ovenproof casserole dish.
Bake middle of oven for 1 hour or until lightly browned on top.

Remove from oven and wait 10 mins to serve.
Carrot Loaf  serves 4

3 cups grated carrots
2 cups cooked brown rice
1 cup raw nuts
1 cup roasted nut butter
2 cups milk
1tbsp dried sage/thyme or oregano
2 large eggs beaten

preheat oven 325F

Mix the carrots, nuts and rice together well.
Blend the milk, eggs, herbs and  nut butter to a smooth sauce.
pour this over the carrots and rice; mix well then pour into a greased ovenproof casserole dish.
Bake middle oven 45 min or until set.
Remove from oven and wait 10 mins before serving

Squash and Millet Stew  serves 4
this is a wonderful high protein, very hearty stew

2tbsp neutral oil
1cup minced onion
1 cup peeled butternut/acorn squash in 1/2 cubes
1cup whole hulled millet 
4 1/2 cups water
3tsp soy sauce
 chopped cilantro/parsley for garnish 
Roughly chopped raw nuts also for garnish (optional)

Saute the onion in the hot oil, adding the squash and cook for 5 mins.
Add the millet ..saute for 2 mins, then add the water and soy sauce, stir well then bring to boil, and simmer on high simmer for 45 mins..tightly covered.
Stir to mix and allow to stand 10 mins before serving.
Serve with chopped fresh herbs and raw nuts.



Farinata delicious Vegan dish  serves 4

2 cups cooked beans ( pinto, kidney beans, chickpeas)

1 cup minced onion
2 cloves garlic smashed and minced
1cup minced parsley
3 cups fresh kale washed well and torn into small pieces ( remove tough ribs)
1 cup minced celery
1 1/2 cups cornmeal
2tsp soy sauce
1/4 tsp ground black pepper
Hot sauce (optional)
1/2 cup olive oil

4 cups boiling water


Add the onion, celery and garlic to the boiling water, cook for 5 mins on rolling boil.
Reduce heat to high simmer and add the kale and cook for 10 mins.
Add soy sauce and cooked beans.
Cook for 5-10 mins.
Add the cornmeal and beat well, cook for 30 mins on medium simmer, stirring well to avoid lumps.
Add salt and pepper to taste.
Gently fold in the olive oil.
Serve hot as is or allow to cool, slice and fry in hot oil

at long last ..RAIN...we are going to have 3 days of the wet stuff

We are going to have 3 days of rain and they say we shall be getting more rain than the past 2 1/2 years!

Vegan..roasted vegetables with pasta and almonds; roasted zucchini & lentils also with pasta; Split pea soup; Caldo Verde; Vegan Brownies..all photos

We are waiting for our first real rain storm in  2 years to arrive either tonight or tomorrow morning, right now it is windy and very sunny...so we will have to see what happens..


meanwhile the Vegan Menu for tomorrow is:

Split pea soup

Caldo Verde with kale and chickpeas

Tomato Basil soup


The roasted vegetables which will be heated in a fresh tomato sauce at client's home and served with pasta and ground almonds

A lentil and roasted zucchini dish also served with pasta

Mashed yams and carrots (will make tomorrow)


And Vegan brownies made with bananas and beans..these are THE best.


Prep. so far in photos:

Chinese Eggplants, red bell pepper, Mexican onions, own grown rosemary & Thyme, Virgin Olive oil, sea salt & crushed black pepper..the base of the roasted vegetables

Caldo Verde

Roasting the base vegetables

Adding fresh tomatoes and sliced mushrooms to the mix

Split pea soup, with carrots, celery & brown onion

Tomato-Basil soup

The partially roasted vegetables to be added to a fresh tomato sauce and served with pasta

Lentils, zucchini and tomato for another pasta dish tomorrow

Mexican Style Tortilla Ball Soup RECIPE Sopa de Bolitas de Tortilla

I am sure this beautiful rich and creamy-cheesy soup with tortilla balls came about by some CLEVER frugal cook, trying to use up leftover tortillas.
It is fantastic

Makes 4-6 servings

7 x6 inch corn tortillas
1/4 cup milk ( nut milk is fine)


1 cup minced onion or 1/2 cup minced cilantro
2 cloves garlic smashed and minced
1 large egg beaten
1/2 tsp crushed dried oregano
1/4 cup shredded sharp cheese ( Cheddar, Monterey Jack)
1/2 tsp salt
1/4 tsp ground black pepper

oil for frying

4 cups good vegetable stock
2 cups grated melting cheese (Mozzarella, Cheddar, Monterey Jack, Cheshire)
1/2 cup plain yogurt OR pouring cream
2 tbsp tomato paste

minced cilantro for garnish

Tear the tortillas and place in a bowl  & cover with the milk ..allow to soak for 6-8 mins or until softened.
Place the milk mix in a blender and add the onions, garlic, egg & herbs, blend until smooth, thick paste.
Pour into a medium bowl and add the shredded cheese, salt and pepper.
Using a tablespoon shape into 18 x 1 inch balls.
Fry in hot oil, 1/2 inch deep for 2-3 mins until golden brown on all sides.
Drain on wire rack or kitchen paper.

In a sauce pan, heat 2 1/2 cups stock and add the yogurt/cream, to heat through.
Mix the remaining stock with the tomato paste to a smooth liquid and gently add to the creamy stock. Blend well then remove from heat.
Gently fold in the grated cheese.
Check seasoning adding salt & pepper as needed.
Sprinkle with chopped cilantro, add the tortilla balls.  Serve in warmed bowls with wedges or lemon/limes 

 

Roasted cheese stuffed Chiles/bellpeppers RECIPE

This is so delicious and too simple ......

4 fresh Anaheim,poblano or green bell peppers ( any large mild chile)
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese

serves 4
PREHEAT OVEN 400F MIDDLE TO TOP SHELVES

Leaving the stems on, slit the chiles lengthwise and discard the seeds and ribs.
Mix the cheese together and fill the  chiles equally.
Place in a greased oven proof dish slit sides up.

Bake uncovered until chiles are soft and lightly tinged with brown (25-35 mins)

Serve hot with salad and or rice

Apple-carrot cupcakes; whole wheat sourdough raisin-cinnamon breads Photos

Freshly grated apple and carrot added to the cupcake batter..also add more flour and baking powder or omit an egg

These are pale as they are low sugar, and they will dry overnight and be frosted with cream cheese frosting before delivery

Whole wheat, sugar, fat and dairy-free sourdough cinnamon-raisin breads

The breads also have to cool and dry out overnight (prevents molding later)

All Vegan Menu : Minestrone soup with squash seed shaped pasta; Yam & Chickpea Chili; Thai Style Vegetable stew with coconut & lime leaves; African Style Groundnut (peanut butter), Greens, Blackeyed pea and Vegetable stew;..all photos and info

When making Vegan stews the secret is to add lots of herbs and spices and only cook for 45mins-1 hour maximum! (also cook in a concentrated form using less stock and cook low salt too) Unlike meat filled stews they do not need cooking too long; this also retains most of the minerals and keeps the fiber intact in the individual vegetables.
I make all these stews the same way, saute the base (usually onions, celery, garlic and sometimes carrots), add dried herbs and spices, cook for 3 mins then just top with boiling vegetable stock - do not overfill as they do not need lots of liquid to cook. Bring the stew to a fast boil, season adding more fresh herbs and then simmer lidded until the vegetables are all cooked...usually 25-35 mins, depending on amounts.
I also like to add cooked beans when adding the stock.
Also adding greens and more tender vegetables during last 10 mins of cooking.
Check seasonings and serve with steamed, dried, rice.
For lemongrass I always use a grinder for the white stems.

I also love to finish all my stews off with fresh chopped herbs &/or scallions, gives a much fresher feel to the dish

Minestrone soup

Yam and chickpea chili with cilantro, red bell pepper, cumin, annatto, tomatoes,..no hot chile peppers

Thai style vegetable stew with scallions, cilantro, lime leaves, ground coriander, potatoes, yams, lemongrass, broccoli, and coconut milk

The chili finished with cilantro

Always add tahini paste and peanut butter mixed with some hot water first, this way it blends in beautifully and prevents scorching

The African Style peanut butter, black eyed pea and greens stew..( carrots, butternut squash, yams, kale, red bell peppers, curry powder) black eyed peas do not need soaking prior to cooking and only take 25mins to cook on rolling boil.

This is also thickened with cooked smashed pinto beans) refried beans, and finished with sugar peas ( you may also use okra)

The wholewheat sour dough cinnamon raisin bread proving

Steamed red rice

Steamed white rice

Whole wheat sour dough raisin-cinnamon breads