~Cinco De Meyo Salsa~

This Is MY ALL TIME, ABSOLUTE FAVORITE salsa Recipe!! It is THE BEST Salsa EVER!!
Ashley and I took our 2 Recipes and Combined them in our own way and came up with this!!

~INGREDIENTS~
6-8 Ripe Tomatoes ~ Chopped
1 Red Bell Pepper ~Fine Chopped
1 Yellow Bell Pepper ~Finely Chopped
1 Orange Bell Pepper ~Finely Chopped
4 Serrano Chilis ~Diced
1 bunch of Cilantro ~minced
1/2 of a sweet Italian Purple onion ~diced
1 Bunch of Green Onion ~sliced
4 Avacados ~chopped
1-2 lemons or 1 orange ~squeezed
1 can of corn
1 can of black beans ~thoroughly rinsed
1/8 cup Agave Nectar
Salt Pepper and Garlic powder to taste.


First~
Start with a very Large Bowl. Chop all of your tomatoes and Drain the extra juice from the Bowl. Then Add your Peppers, Chilis, Onions, Cilantro, Corn, Beans, Agave and Spices.
Stir~
Last add your Avocado and pour your lemon or orange juice Directly on them before stirring them into the salsa.

Finally Enjoy. With Chips, or Taquitos, or on top of Tamales, fish, chicken, or as is, whatever your little heart Desires!

~Vegan Victoria Sponge Cake~

So Again I decided to Play with the Egg Replacer! ;) hehehe!! Did I mention that I'm REALLY Starting to Like this stuff?? This Recipe was actually on the back of the Egg Replacer Box, I just altered it to make it work with my Families Food limitations!


~INGREDIENTS~

2 cups. Whole Wheat Flour
1 cup. Succanat
3 tsp. Baking Powder
1 tsp. Ener-G-Egg Replacer
1/4 cup. Earth Ballance Buttery Spread-softened
1 1/3 cup. Water
optional~ Flavor of your choice. I used 1 TBSP. Vanilla

Pre-Heat Oven to 375 degrees.
Mix the First 4 Ingredients Together. add the Earth-ballance and Mix well. Add teh Flavor and water and Mix 2 minutes. Pour into a Greased 8 inch cake pan.
Bake for 30 minutes or until the middle is firm to touch.

We Topped ours with a Vegan Sugar Free canned Cherry Sauce, that was nice and tart. it blended well with the sweetness of the cake. It would have been extra yummy the with the Vegan whipped cream on top.

~Vegan Whipped Cream~

SO I tried this Recipe tonight AND YUMMO!!!! Simply Sinful, Purely Delectable, Delightfully Delicious, Words just cannot describe How AMAZINGLY WONDERFUL this Recipe is!! I am In PURE HEAVEN!! I will Never Miss Dairy Whipped Cream Again!! Try it You'll LOVE it too!


Yield: 2 cups

2 14-oz cans of coconut milk (*Thai Kitchen® Brand coconut milk, unsweetened)
1/2 cup powdered sugar (I Used A little Agave Nectar to taste)

1) Place coconut milk in refrigerator overnight( preferably in the back where it gets extra cold), right-side up. Do not shake.
2) Place mixing bowl and electric beaters in freezer for at least 30 minutes to chill.
3) Remove coconut milk from the Refrigerator and Open the bottom of can and drain off the liquid part.
4) Spoon out the thick coconut cream into chilled bowl.
5) Whip coconut cream with chilled beaters until fluffy, about 30 seconds. Do not over whip.
6) Gently whip in powdered sugar.
7) Keep refrigerated until ready to use. (Holds in refrigerator for several hours.)

*Thai Kitchen® brand seems to have the most usable amount of solid coconut cream needed for this recipe.

to view Instructional video use this link:
http://www.5min.com/Video/How-to-Make-Vegan-Whipped-Cream-100482972

~Papa's Cookies~

Vegan~ Sugar Free~ Whole Grain~

~Ingredients~
-------------------------------------
1 cup Whole Oat Flour
1 1/2 Cup. Brown Rice lour
1 1/2 Cup Whole Wheat Flour
2 tsp. Baking Soda
2 tsp. Salt
2 Cup Succanat
1 Cup Pure Maple Syrup
2 Cups Softened Earth Ballance (or butter)
2 tsp. Vanilla
4 Eggs (or 4 eggs worth of Egg Replacer)
1 Bag of Grain Sweetened Chocolate Chips.
1 Cup Chopped Walnuts.



Pre-Heat Oven to 375 Degrees.

In a Bowl Combine the first 5 Ingredients. In a Seperate Mixing Bowl, Beat the Succanat, Maple Syrup, Vanilla and the Softened Earth Ballance.

Continue to Beat While Slowly Adding the Eggs(or Replacer) and Flour Mixture.

Stir In the Chocolate Chips and The Nuts.

Drop By Rounded Tablespoons onto an UN-Greased Cookie Sheet.

Bake at 375 for 15-20 minutes.

Makes approx: 48 large cookies


The Egg Replacer is My New Favorite ingredient!! It makes the Cookies Hold their Shape soooo Much Better than Real Eggs!

~YUMMY~ Brussels Sprouts

Dairy Free~ GlutenFree~ Vegan

~Ingredients~

1 lb Brussels Sprouts
1 Shallot or 1/2 Purple onion
3 Cloves Garlic
1/2 C. Olive Oil

Pre-Heat Oven To 400 degrees. Temperature may vary. You want your Sprouts Golden Brown when you are done.

Finely Chop the Shallot and Garlic Cloves. and Mix in a Bowl with the Olive Oil. Let Marinade while you Prepare your Brussels Sprouts


Rinse Your Brussels Sprouts. then Cut off the Bottom of each Sprout and Peel away the Top Layer of Leaves. Then Slice Each one in Half, and Place them Evenly spaced on your Baking Pan.



Take Your Shallot and Garlic Oil and Pour about half of it over the top of your Brussels Sprouts!



Bake for 10 minutes. then Pour the Remainder of your oil mixture onto your Sprouts and bake for another 15 minutes. making total bake time 25 minutes. Take them out of the oven when Golden Brown, and Serve!



I love them because they have a nice little crunchy outside with an amazing caramelized flavor and a softer flavor~full center!

~Tahitian Chocoalte Ice Cream~

INGREDIENTS

1/2 C. Succanat
1 1/4 C. Rice Milk
1 1/4 C. Coconut Milk
~whisk Together till dissolved.

IN A SEPERATE BOWL
2 TBSP Cocoa Powder
3 TBSP Pure Maple Syrup
1 TBSP Tahitian Vanilla
~ Blend Till Smooth.

~Blend into Milk and Succanat Mix.
~Pour Into Ice Cream Maker.
~Mix according to Directions For Ice Cream Maker. It takes 25 to 40 minutes in mine.
~Pour into freezer Container, and Mix By Hand, your choice of Nuts fruits, chocolate or marshmallows.
~For Rocky Road, I mix in 3/4 C. mini Marshmallows and 1/2 C. Sliced Almonds!
~Place in freezer to finish freezing your Ice Cream!

~Apple Sauce Birthday Cake~

INGREDIENTS

6 2/3 C. WW Pastry Flour
2 tsp. Cinnamon
4 tsp. Baking Soda
2 tsp. Salt
2 C. Apple Sauce
4 C. Pure Maple Syrup (that sounds like a lot, I'm not sure if thats a typo)
1 C. Water
1 C. Oil
4 tsp. Vinegar

COMBINE
All dry Ingredients, add wet and mix well.
Pour into pans or cupcake tins.
BAKE @350 degrees
Cake bakes for 35-40 minutes
Cupcakes bake for 20-25 minutes

MAKES 2 9x13 cake pans or 42 Cupcakes.

~Caudle's Mac & Cheese~

10- 12 oz. Package Brown Rice Pasta - Elbow or Penne work best :)

For the sauce:

3 tablespoons light olive oil
3 tablespoons rice flour
2 1/2 cups plain rice or nut milk
1/2 cup nutritional yeast
1/2 teaspoon mustard
1-2 teaspoons golden balsamic or rice vinegar, to taste
1/2 teaspoon sea salt, to taste (I like more)
1 tsp. Garlic Powder
1 tsp. Onion Powder

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

In a medium saucepan, heat the olive oil over medium heat, and whisk in the rice flour. Cook and stir the flour for about 10 seconds, then slowly add in the rice milk, whisking to blend the flour paste (called a roux) and rice milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.

Whisk in the rest of the ingredients. Pour over cooked pasta and serve :)

~Caudle's Pumpkin Soup~

Okay so here is a weird (but very yummy) pumpkin soup that I invented last week.

2 Medium Onions Chopped
1 Package of Sliced Mushrooms (the kind in the container not the bag - I will find out the ounces next time I go to the store)

Saute the chopped onions and mushrooms. Blend or food process them until smooth.

32 Ounce Vegetable Broth (I used Imagine Organic)
1 - 29 Ounce can of Pure Pumpkin
Sea Salt (lots - I didn't measure but at least 1 Tablespoon)
1 tsp. Tumeric
1 tsp. Curry Powder
1/2 Cup Nutritional Yeast (Not Brewer's or Baker's Yeast)

Simmer all the above ingredients for about 15 minutes or make in the morning and let heat up in a crock pot for a quick dinner.

It is a pretty quick and suprisingly hearty soup.

~Caudle's Pumpkin muffins~

*Dairy Free & Gluten Free*

~INGREDIENTS~
1 (15 ounce) can 100% pure pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar (use your sweetener of choice - I used organic cane brown sugar)
1/2 cup vegetable oil
2 large eggs, lightly beaten (I used 2 T. Ground Flax and 6 T. hot water to replace)
2 cups flour of choice (I used 1 1/2 Cup Gluten-Free Flour Blend and 1/2 Rice Bran)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
~DIRECTIONS~
Adjust oven rack to center position and heat oven to 425 degrees (350 for large muffins).
Spray 36 mini-muffin cups with vegetable cooking spray (Or large Muffins cups).
~In a saucepan~
Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes.
Turn hot puree into a bowl.
Whisk in brown sugar and oil, then slowly beat in eggs.Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for mini - 15-25 for Large Muffins (the tops should be cracking a bit). Let stand a few minutes, then transfer mini-muffins to a wire rack to cool.

~Veggi burgers~

My Version of ~Veggi Burgers~ Is Really simple!

~Ingredients~
1/2 of a med Zuccini (sliced lengthwise)
2 slices of bread
Drizzle of Olive oil
Steak seasoning

~Condaments~
Basically wharever you like on your burgers
onion rings
Mayonaise
Mustard
Relish ect....

~Pre-heat~
Heat a frying pan on low with a drizzle of olive oil.
~Season~
The zuccini with your favorite steak seasoning. Then put your Zuccini in the pan seasoned side up( to prevent burning).
~Cook~
Fry on each side approx 2-5 minutes. just until tender. prepare bread, and add the zuccini!!
Eat!! Yum, yum!!

~Guacamole~

~Simplified~

2 Ripe Avacados
1 TBSP cilantro-Fresh-minced
~A dash of~
Salt
Chili Powder
Garlic Powder

~Serve~

~Alteratons~
2 minced halepinos or other favorite chilis/peppers.
Diced onion
Diced Tomatoe

~Coconut Honey Un-Butter~

(Dairy Free)

It's totally easy.
3/4 cup coconut oil

1/4 cup honey
flax seed oil~for color and to help the the coconut oil be softer.

(I just added it until it was about the color of butter)

Mix Coconut oil and flax seed oil until smooth then

gradually add the honey while mixing.
The honey and coconut oil need to be a little warm.

(just above room tempature)

~If you have a sweet tooth may want to increase the amount of honey used~