B-B-Q Ribs

Posted on March 24, 2002, 12:16 pm

Ingredients:

• 1 Bottle favorite B-B-Q sauce
• 1/4 cup tahini
• 3Tbls. Olive oil
• 2 cups (or 2-5.4 oz pkgs.) Minit-Meat "Beaf" by nutri-Line Foods
• 1 1/3 cups water (be precise)

Directions:

*Preheat oven to 425 degrees. In a med. bowl mix Minit Meat Beaf packages and water, stir immediately. Quickly switch to kneading by hand for 15 seconds. Immediately place mixture onto cutting board and shape into rectangle 1/2 inch thick.

*In a small bowl whisk together the tahini and oil until smooth. Pour half the mixture into the rectangle. Rub and dimple tahini mixture into the minit beaf as people do to steak. Turn minit meat over and repeat with remaining mixture.

*Cut rectangle into 1/2 inch strips, cutting along short side. Place strips on a baking sheet spacing 1/4 inch apart. Recipe should exactly fill large baking sheet. Bake on next to lowest for about 15 minutes or until strips are bubbling and bottom side is browning.

*Remove from ove, Pour a line of B-B-Q sauce down the centerof each rib. Spread it out with a pastry brush or the back of a spoon. Using small bamboo tongs or a fork, turn strips over; repeat with B-B-Q sauce on dry side. Return to oven for 7-10 minutes or until sauce is beginning to caramelize and looks gooey.

*Remove from oven and carefully run knife through ribs cutting them into thirds. Pour additional B-B-Q into a serving bowl. Put ribs on top, pour more sauce over ribs and toss to coat. Serve immediately. Delicious!

These have become a huge family favorite at our house. I learned how to make these in July through a cooking class held at our church taught by Barbara Kerr of 3ABN Enjoy, let me know if anyone tries them and what you think of them. Thanks!

Taco Pizza

Posted on March 24, 2002, 3:34 pm

Ingredients:

• 1 large pizza crust ( I cheat and use my bread maker for pizza dough, then roll out and place on lighly olive oiled pizza pan sprinkled with corn meal)
• 1/2 -1 onion diced
• 1 can refried beans
• 1 can vegiburger
• 1 pkg taco seasoning
• 2 ripe tomatoes sliced into rounds
• 1/2 head ledduce shredded
• 1-1/2 cups cheese (if desired)
• Dorietos nacho cheese chips

Directions:
*Saute onion in 2 TBLS. olive oil, add vegiburger, heat through add taco seasoning with about 2-3 Tbls water simmer 5 minutes.

*Heat refried beans until easy to spread. Spread refriend beans over crust, spread vegibuger over beans. Bake 375 degrees 20-25 minutes until crust beings to brown, remove from oven, spread 1-1/2 cups cheese over vegiburger return to oven until cheese is melted.

*Remove and let cool 5 minutes, spread shredded lettuce over cheese, spread tomato slices over lettuce, add crushed dorietos. Serve!!! YUMMY!

Chili Rice and Tofu Nut Balls

Posted on March 24, 2002, 3:58 pm

Chili Rice:

• 1 box spanish rice mix 2 cans or 1 large can chili beans ( i use hunts)
• 1 can veggie links
• cheese to top

Directions: Prepare rice mix according to box instructions. In a large bowl combine all ingredients, except the cheese. Put into a casserole dish and top with cheese. Bake at 350 until heated through. Very easy and Yummy (even from someone who dislikes spanish rice)

Tofu Nut Balls:

• 1/2 cup raw brown rice
• 1 cup water
• 2Tbs. tamari sauce
• a generous 1/2 cup finely ground almonds
• 1/2 lb tofu mashed
• 1/2 cup wheat germ

Directions:
(1) place rice, plus 1 cup water in small saucepan. Bring to a bail, cover, and lowet to a simmer. Cook until soft-about 30 minutes
(2) place half of the tofu in the jar of a blender, along with the tamari sauce and about 3/4 of the cooked rice. Blend to a thick paste.
(3) Mash the ramaining tofu with a fork. Add the mixture from the blender, along with all the remaining ingredients. Mix well.
(4) Use your fingers to make the batter into a series of 1 in balls. At this stage you could either refrigerate the balls up to 24 hours before cooking or cook them right away.
(5) to cook 1) deep fry in hot oil (360) until crisp. or 2) Bake on a lightly greases try (i prefer this method) 30 minutes at 350 degrees.

SERVE:

 1) as an hors d' oeuvre, on toothpicks,

2) in tomato sauce with pasta,

3) with fench fries and ketchup

4) with mushroom tahini sauce. enjoy!

Making your own milk!

Almond, rice, cashew, or oatmeal!

Posted on March 24, 2002, 4:07 pm

Almond Milk:

• 3/4 cup almonds

• 3 1/4 cups water

• 2Tbs. honey

• 1/4 tsp. salt

• 1 tsp. vanilla

• 1/4 cup soyagen

Directions:
*Blend almonds with small amount of water first then add remaining water and ingredients. Whiz until smooth. Strain, chill and serve.

Rice Milk:

• 2/3 cup hot cooked rice
• 1/3 cup cashew meal
• 1 tsp. vanilla
• 1/2 Tsp. honey
• 3 cups hot water

Directions:
*Blend until smooth. Chill and serve.

Cashew Milk:

Blend:

• 1 cup cashew meal

• 1 cup hot water
  Add:
   

• 1/4 tsp. salt

• 1 tsp. Vanilla & 3Tbs. honey

• 3 cups water

Blend until smooth. Chill and serve.

Oatmeal Milk:

• 2 cups cooked oatmeal
• 4 cups water
• 1/2 tsp. salt
• 1 ripe banana
• 1 tsp. vanilla
• 2 Tsp. honey

Blend until smooth. Chill and Serve.

Hot Nutty Quinoa (Keenwa)

Posted on March 24, 2002, 4:16 pm

Before I write this you should all know that Quinoa has all of the essincial eminoacids, 141 mg calicum and 449 mg phosoporus (bad spelling, getting a little tired now) per serving. Also, ALWAYS rinse and strain it or it tastes awful.

Ingredients:

• 2 cups distilled water
• 1 cup rinsed quinoa
• 1/4 + 1/8 cup pure maple syrup
• 1/4 cup unsweetened shredded coconut
• 1 tsp. cinnamon
• 1/2 cup coarsely chopped almonds

Directions:
*Simmer covered on low for 20 minutes. Quinoa will be transparent. Add 1/2 - 3/4 cup favorite milk. Substitute any ingredient for your favorites.

*this recipe is a little too sweet for me, may need for you to adjust amount of maple syrup to your taste*

Carob Fudge

Posted on March 24, 2002, 7:26 pm

Ingredients:

• 2 cups favorite carob chips
• 1 cup all natural creamy peanut butter (optional: almond butter or cashew butter)
• 1 cup raisens ( I soak my raisins in hot tap water while I melt my chips)
• 1 cup thinly sliced almonds, or coarsely chopped pecans
• 1 cup shredded unsweetened coconut

Directions:
*Melt chips and peanut butter in heavy-bottom saucepan. When melted remove from heat and quickly stir in remaining ingredients.

*Trends to get thick quickly. Pat out on cookie sheet 1/2 inch thick. Recipe won't completely fill cookie sheet. Freeze 20 minutes, cut into 1-inch squares. Store in ziploc in freezer, serve cold.

YUM! Better than chocolate! No really....

California Dreamin' Avacado Pie

Posted on March 24, 2002, 7:36 pm

A dessert sure to get a reaction out of your guests that goes from eeewww to MMMMYum, WOW!

Ingredients:

• 1-11oz can mandarian oranges drained

• 2 Tbls sliced almonds

• 2 mashed ripe avacados

• 1 graham cracker crust

• 1-3 oz pkg. lemon gelatin

• 1-8 oz container vanilla yogurt

Directions:
*prepare gelatin as instructed. Refrigerate until slightly thickened.
*Add yogurt and refrigerate until firm. (aprx. 30 min) Add avacados, beat with electric mixer until fluffy, fold in oranges.
*Reserve 10 for garnish. Refrigerate until mixture is spoonable, mound into pie crust, garnish with oranges and almonds.

*Relax---it naturally has a green appearence, it is a yummy dessert even for me who does not like avacados. Let me know if anyone is brave enough to try it!