AUGUST COMMENTS

Comment:  I want to write a comment.  I love your cooking, but I don't know how to leave a message. 

Response:  You have to join Google and sign in with a password so that the site can be monitored.  It's free and easy once you do it. 

 Comment:  Thanks Beige. I appreciate your input. I love your blog and the recipes. I am trying, but I have not given up meat. Chicken and all pork and poultry are out of my diet, but I have not given up the meat. I am diabetic and have not done enough study.

Maggie

Response:  Thanks for your kind comments.  May I put them in my August comments on my blog?  Do you have any requests or concerns?  Is there any way I may assist you on your road to health?  

Suggestion:  Start with a meatless Monday.  Explore need recipes or veggies that are meat free.  Go to an ethnic restaurant for a meat-free and cook free day.  Most cultures have fantastic meatless tradition recipes.

 Here's what I like:

Mexican-bean burrito, tostada salad,

Indian- aloo gobi, bartha, biryani rice, chick peas, daal, nann, samosas

Greek=falafel, lemon potatoes, Greek Salad

Italian- pasta marinara, salad

Veggie restaurant- all kinds of things

American- Ask what veggie options they have?  You can make a meal out of the sides.  

I was walking downtown past a bar that serves food.  The manager invited us to try their food.  As I walked by, I said, "Do you have any vegan options?"  I do this all over the world.  To my surprise almost everything they make with meat they make with a new product called, Gardein (Garden Protein).  I took friends their and they got out their phones to snap a shot of me with a pulled pork (fake) sandwich.  

Whenever I travel, I check out the vegan restaurants in that city on the site below.  You will be amazed at the many available choices. 

Go to: http://www.happycow.net

CHOCOLATE PECAN COCONUT COOKIES

This is more of an involved cookie.  Break up the work by making the dough and filling one day.  Thaw for 15 minutes on the next day, assemble, and bake.  

 

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen small cookies or 1½-dozen large cookies

Chocolate Dough

¾-cup agave nectar

½-cup canola or coconut oil

1/3-cup ground flaxseed

1/3-cup cocoa powder

1-teaspoon baking soda

2-cups whole-wheat pastry flour

1-3-teaspoons water

In a standing mixing bowl mix together the agave, oil, and flaxseed.

In another bowl, whisk together the cocoa, baking soda, and flour. 

Add the dry to wet and mix until uniform.  

Place the dough in two plastic bags and roll each to 1/4-inch thick.  Freeze for 10 minutes. 

Pecan Coconut Cream cheese Filling

3/4 cups pecans

1-cup coconut

1/3-cup agave

3-tablespoons arrowroot powder

Smash pecans in a plastic bag with a heavy object like a can. 

Mix all the ingredients together.

Place in a plastic bag and roll 1/2-inch thick. 

Place in freezer for 10minutes.

Cut the chocolate dough into 2-inch squares. 

Cut the filling into 1-inch squares. 

Place the filling between two chocolate squares and pinch the edges closed. 

 Place on parchment covered baking sheets.  Bake at 350 degrees for 20 to 30 minutes.  If coconut oil is used, it takes longer to bake. 

ALMOND BISCOTTI

Oil a baking sheet

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen

1/2-cup coconut oil

1/2-cup agave nectar

1-teaspoon almond extract

1/4-teaspoon salt

1/2-cup ground flaxseed

1/1/2-cups whole-wheat pastry flour

1-cup coconut or almond flour

1/2-cup almonds, sliced

Slice almonds. 

In the standing mixing bowl mix together the coconut oil, agave, flaxseed, almond extract, salt, and flaxseed. 

In another bowl whisk together flour, baking, the coconut or almond flour, and almonds. 

Add the dry to the wet. Mix until uniform. 

Pat or roll out dough into a two 8-inch long rectangle 1-inches high. 

Bake biscotti on an oiled baking sheet at 350 degrees for 30 minutes.  Remove from pan and let biscotti cool for 5 minutes. 

On a cutting board cut the cookies on the diagonal into ½-inch pieces with a serrated knife. 

Place cut side down on a baking sheet. 

Bake biscotti again for 15 minutes more or until golden brown. 

BAKED BREAKFAST POTATOES

Oil a baking sheet                                       

Preheat oven to 475 degrees

Preparation time: 20 minutes

Yield: 2 servings

2 Russet potatoes

½-onion, chopped

½-green pepper, chopped

1 to 2-tablespoons oil

salt to taste

Zap potatoes for 3 minutes, turn, and repeat until a knife can easily go through.  When potatoes are cool cut into chunks. 

Place all ingredients on an oiled baking sheet.

Bake at 475 degrees for 20 minutes stirring frequently.  Potatoes are done when golden and crispy on the outside.  The insides should be creamy.  Don’t crowd the baking sheet or the potatoes will steam rather than roast.  . 

Sprinkle with salt just before serving. 

Oil a baking sheet                                       

Preheat oven to 475 degrees

Preparation time: 20 minutes

Yield: 2 servings

2 Russet potatoes

½-onion, chopped

½-green pepper, chopped

1 to 2-tablespoons oil

salt to taste

Zap potatoes for 3 minutes, turn, and repeat until a knife can easily go through.  When potatoes are cool cut into chunks. 

Place all ingredients on an oiled baking sheet.

Bake at 475 degrees for 20 minutes stirring frequently.  Potatoes are done when golden and crispy on the outside.  The insides should be creamy.  Don’t crowd the baking sheet or the potatoes will steam rather than roast.  . 

Sprinkle with salt just before serving.  

FAVORITE BIG BREAKFAST

Tofu eggies, baked breakfast potatoes, toast, fake bacon, sliced tomatoes, and coffee.  This is a typical brunch or big breakfast on days with lots of time to relax and enjoy good simple food. 

TOFU EGGIES

Preparation time: 10 minutes

Yield: 4 servings

1 container (14 ounces) firm tofu

2-teaspoons onion powder

1-teaspoons garlic powder

1-teaspoon paprika

¼-teaspoon turmeric

salt and pepper to taste

Drain and wash tofu under a running faucet. 

In a glass dish, crumble the tofu. 

Add all the spices, and salt and pepper to taste.

Zap for 2 minutes, stir and repeat if needed. 

LEMONADE OR LIMEADE

Preparation time: 20 minutes

Yield: 10 servings

1-cup lemon or lime juice

9-cups water

stevia to taste*

optional:  add mint leaves and crush for a mojito flavor

In a pitcher, mix all the ingredients and chill.  

*Stevia Tip: Stevia comes liquid and dry.  The strength and taste varies.  Experiment with different brands and different amounts.  Some people feel they have more control with the dry, but the liquid dissolves immediately.  

Tofu Sandwich

 

Preparation time: 10 minutes

Yield: 4 servings

4 homemade buns

4 Tofu steaks

4-tablespoons mayonnaise

4 Romaine lettuce leaves

Place mayonnaise on both insides of the bun.  Assemble sandwiches with one tofu steak and one lettuce leaf between the top and bottom of the bun.  The tofu steaks can be hot or room temperature.  

Serve with lemonade.

TOFU

Block of extra firm tofu

Tofu is sold in blocks from soft, firm, to silken.  Use the organic extra firm for sandwiches, stir-fry, salads, or anything needing a chewy texture.  The larger firm blocks are usually found in the diary section.  Use the silken for dips, mousse, cheesecakes and anything needing a creamy texture.  The smaller silken tofu is found in aseptic boxes usually in the Asian section.  Now, you can find tofu in health food stores and chain grocery stores. 

Tofu does not have any flavor.  The good thing about not having flavor is that it will take on any flavor you give it from sweet chocolate to salty savory.

This is the easiest way to handle tofu.  Press it to remove extra liquid and than flavor it.

Pressing tofu

Preparation time: 10 minutes

Yield: 4 servings

1 block of extra firm tofu

1-teaspoon olive oil

1-teaspoon soy sauce

3-teaspoons of water

Place the block of tofu between two plates.  Put a 14-ounce can on top.  Remove the liquid as it is pressed out.  Put a 28-ounce can on top and remove the liquid until all the excess liquid is removed.  

Slice the block into quarters. 

Heat an iron skillet and add the olive oil.  When the oil is heated, add the tofu, and fry for 5 minutes.  Turn and fry for 3 minutes.

Mix the soy sauce with the water. 

Place all four fried slices in the pan, turn off the heat, and add the soy sauce water mixture.  Turn the slices until they are evenly coated and the liquid is absorbed. 

Fried and flavored tofu

Use the slices in stir-fries, sandwiches, or salads. 

MANGO SHERBET

Preparation time: 10 minutes

Yield: 4-cups

This is a wonderful refreshing sherbet made without the use of an ice cream maker.  The trick is to freeze the fruit in chunks. 

4-cups of frozen pineapple chunks

1/4-cup agave nectar or stevia to taste

1/2-cup almond, rice, or soy milk

Take the frozen mango chunks out of the freezer for 20 minutes.  Blenderize  all the ingredients place in a covered container, and freeze. 

Take out of the freezer 30 minutes before serving and stir with a fork before placing in serving dishes.  

PINEAPPLE COCONUT SHERBET

Preparation time: 10 minutes

Yield: 4-cups

This is a wonderful refreshing sherbet made without the use of an ice cream maker.  The trick is to freeze the fruit in chunks. 

3-cups of frozen pineapple chunks

1-cup coconut

1/4-cup agave nectar or stevia to taste

1/2-cup almond, rice, or soy milk

Take the frozen pineapple chunks out of the freezer for 20 minutes.  Blenderize all the ingredients place in a covered container, and freeze. 

Take out of the freezer 30 minutes before serving and stir with a fork before placing in serving dishes.  

VANILLA CREAM

Preparation time: 5 minutes

Yield: 1½-cups

1 container (12.3ounces) silken tofu

¼-cup agave nectar

2-teaspoons vanilla

2-tablespoons oil

Blenderize all ingredients until smooth.  Chill. Use as toppings for desserts or to frost a sheet cake. 

COCONUT MILK

Preparation time: 10 minutes

Yield: 4 cups

1 coconut

2-cups boiling water

Take the raw coconut meat and pour the boiling water over it.  Let the mixture cool.

Blenderize the coconut mixture with the coconut water.

Strain the mixture through a fine-meshed strainer.  Discard the coconut pulp. 

Refrigerate the liquid until ready to use.  

COCONUTS FROM THE TREE

COCONUT FLOUR

TOASTED COCONUT

Drill hole.

Split with machete.

Split coconut.

Preparation time: 20 minutes

Yield: 2 to 3-cups of coconut water depending on age of the coconut

           2-3 cups of coconut meat depending on the age of the coconut

1 coconut in green or brown husk

(If you purchase a coconut in the shell.  The instructions are the same as the ripe coconut in the husk.)

Drill a hole in the bottom of the coconut.  Place in a pitcher and drill another hole in the top.  Drain the coconut.  Strain the coconut water to remove any husk particles.  Serve as is or sweeten with stevia. 

Use a machete or hatchet to cut the husk open into halves or quarters.  If the husk is brown and hard it will bounce.  Cut the husk with the machete close to the handle.  The knife will wedge into the husk, and then keep hitting the coconut on a hard surface until it splits. 

If the coconut is green, the jelly like meat can easily be spooned out. 

If the coconut is brown and older, the meat has thickened and is firm.  There will be less coconut water in an older coconut.  Zap in the microwave for 5 minutes and cool.  Remove the meat by wedging a paring knife between the shell and the meat. 

Shreded coconut.  

Cut into slices and eat the coconut raw or grate for toasting.

If desired, toast in a 250-degree oven on a baking sheet stirring often until toasted and dry. 

Dehydrate the coconut following the instructions of your dehydrator. Blenderize to make coconut flour.