Still Cooking Barefoot

I came across this little treasure, and it had to be posted!

Harvest Vegetable Stew

Love this hearty vegetable stew! So good. You can even make it in a dutch oven!

1-2 Tbsp olive oil

3 medium onions, chopped (3 cups)

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes (6 cups)

1 medium red bell pepper, cut into 1/2 inch dice

2 medium cloves garlic, minced

1 1/2 tsp oregano

1/8 tsp red pepper flakes

2 1/2 cups vegetable broth

1 28-oz can diced tomatoes

1 19-oz can chickpeas, drained and rinsed

1/2 cup chopped flat-leaf parsley

Heat oil over medium heat. Add onions and cook, stirring often, until softened, 4-6 minutes. Add squash, bell pepper, garlic, oregano, and pepper flakes. Cook, stirring, about 2 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer about 10 minutes.

Stir in tomatoes and chickpeas, return to a simmer. Cover and simmer until squash is tender but not mushy, 8-10 minutes.

Season stew with salt and pepper to taste. Serve hot, sprinkled with chopped parsley.

Pumpkin Pecan Pie

I'm not a big lover of Pumpkin Pie...something about the texture gets me every time. But I love pumpkin flavored everything else, so this sounded like a fun option! And it's pretty good. I'm a bit of a Pecan Pie snob, and would rather have it unadulterated, but I'd make this pie again!

1 unbaked pie crust (see recipe here: Cherry Raspberry Pie)

Pumpkin filling:

1 1/4 cups solid pack pumpkin

1/3 cup sugar

1 egg

2 Tbsp half and half (I used soy creamer, and it worked great!)

2 tsp vanilla

3/4 tsp pumpkin pie spice

1/4 tsp salt

Pecan filling:

1/2 cup light corn syrup

2/3 cup sugar

2 eggs

2 tsp vanilla

1/4 tsp salt

1 1/2 cups chopped pecans

pecan halves for decoration

Preheat oven to 350 degrees. Prepare the pumpkin pie filling by combining all of the ingredients and stirring well. Prepare the pecan pie filling in a separate bowl by combining the corn syrup, sugar, eggs, vanilla, and salt in a bowl, mixing well. Then stir in the pecans.

Pour the pumpkin filling into the pie crust. Carefully spoon the pecan filling over the pumpkin. Decorate the top with pecan halves (this is my favorite part!). Bake on a cookie sheet, to prevent spillage in your oven, for 65-70 minutes. Transfer to a wire rack and let cool 1 hour. Chill 3 hours before serving.

You end up with a caramelized crunchy pumpkin filling that's super delicious.

Caramel Popcorn

This is definitely my most requested recipe. So I'm putting it on this blog cause it'll be a whole lot easier to share that way!

3 bags buttery microwave popcorn

1 tsp vanilla

2 cups brown sugar

1/2 cup butter

1 cup karo syrup

1 can sweetened condensed milk

Pop and dekernel the popcorn. Set aside. Combine brown sugar, karo syrup, and butter in a saucepan. Bring to a boil. Add sweetened condensed milk and vanilla. Boil to soft ball stage and pour over popped corn. Set out to cool. Delicious! Keep it covered or it hardens!

Lemon Meringue Pie

Tis the Season....for me to make pies. :) I've been experimenting with some different kinds lately, and can I just say, I LOVE PIE!!! I don't think I have a favorite anymore. I just really like them. :)

Baked Pie Crust (See my pie crust recipe here: Cherry Raspberry Pie. Bake at 450, 10-12 min.)

3 large egg yolks (you'll use the whites later-save them!)

1 1/2 cups sugar

1/3 plus 1 Tbsp cornstarch

1 1/2 cups water

3 Tbsp butter (I used vegan butter)

2 tsp grated lemon peel

1/2 cup lemon juice

2 drops yellow food color, if desired

Meringue for 9-inch pie (recipe below)

Heat oven to 400 degrees. Beat egg yolks with a fork in a small bowl. Mix the sugar and cornstarch in a saucepan, gradually stirring in the water. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Immediately stir at least half of the hot mixture into the egg yolks; stir back into the hot mixture in saucepan. Boil and stir 1 minute, remove from heat. Stir in the margarine, lemon peel, lemon juice, and food color. Pour into pie crust.

Prepare Meringue:

3 large egg whites

1/4 tsp cream of tartar

6 Tbsp sugar

1/2 tsp vanilla

Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 Tbsp at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

Spoon meringue onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8-12 minutes or until meringue is light brown. Cool away from draft. Cover and refrigerate cooled pie until serving, and immediately refrigerate any remaining pie.

Yummy!

Chickpea Sandwich Filling

I've been looking for a good vegan sandwich filler for awhile now, and this one passes my test! Well, mostly. I switched up the veggies it called for because I like some better than others. Feel free to do the same!

1 19 oz. can chickpeas, drained and rinsed

1/2 bag broccoli slaw

1/2 head chopped cauliflower

1-2 scoops mayonnaise (I use vegenaise--so much yummier!)

1-2 Tbsp lemon juice

dill weed, salt, and pepper to taste

Pretty simple, really. Drain and rinse the chickpeas, then mash them up with a fork. Throw in the veggies. Add mayonnaise, lemon juice, and spices until the filler is as gooey/spicy as you want it to be. I ate it on croissants, but it would be yummy on just about anything!

Mashed Potato Fudge

Wonder what I've been cooking lately? Not much, actually! I'm getting back into it, I swear...when my thesis is done. :) I have been cooking some things, though...some of them just to get a reaction. When you tell people there are potatoes in your fudge, the reactions are pretty great. ;) Hey I'm from Idaho! What did you expect?

3 oz unsweetened chocolate

3 Tbsp butter (I use vegan butter--easy swap!)

1/3 cup unseasoned mashed potatoes

1 tsp vanilla

1 dash salt

1 lb powdered sugar

1-2 tsp milk (soy milk for me!)

crushed nuts of some sort...I prefer pecans

Melt the chocolate and butter in a saucepan over medium heat. Remove from heat and stir in mashed potatoes, vanilla, and salt. Mix well. Sift powdered sugar into a large bowl, then add the chocolate mixture, mixing well. The mixture may be crumbly. As needed, add 1-2 tsp milk until the mixture is a consistency you can knead. Turn it out onto the counter and knead until smooth. Roll it into snakes, roll those in the crushed nuts, slice it up, and enjoy!

I love that you don't have to wait for this fudge to set!

Zucchini Cupcakes w/ Carmel Frosting

Yay for fall and zucchini!!  These were sooo yummy. 

3 eggs
1 1/3 C sugar
1/2 C vegi oil
1/2 C orange juice
1 t almond extract
2 1/2 C flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1/12 C shredded zucchini

Preheat oven to 350.  In a mixing bowl beat the eggs, sugar, oil, juice, and almond extract.  Combine dry ingredients in separate bowl.  Add the dry to the egg mixture and mix well.  Add the zucchini and mix.  Fill greased or lined cupcake pan 2/3 way full.  Bake 20-25 minutes. 
Cool 10 minutes then frost.

This recipe made 27 cupcakes!!!

Icing

1 C packed brown sugar
1/2 C butter
1/4 C milk
1 tsp vanilla
1 1/2 - 2 C powdered sugar

In saucepan combine brown sugar, butter, and milk.  Bring to boil over medium heat.  Stir while boiling for 2 minutes or until thickened.  Remove from heat and stir in vanilla and cool until lukewarm.  Beat in powdered sugar and frost!

*  I thought these were great as just muffins too!  Try it as a bread and just increase cooking time to 40-60 minutes.  Yummy!!!

Carmel Apple Jam

6 C peeled and diced apples
1/2 C water
1/2 tsp butter
3 C sugar
2 C brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Peel and dice your apples and mix EVERYTHING into a large pot.  Stir until combined and bring to a boil on medium heat.  Cook the jam until the apples are nice and soft.  Use your handy emulsion blender to get it to the right consistency you want.  I do not like chunky jam, so I really mix it good.  Pour into hot jars with hot lids and flip upside down to seal!

Yummy!  Really good on pancakes and toast anything else!  I bet you could also use this as apple pie filling!
PS. The red jam is the Applum Jam (household name ha ha), the small brown jam is the Carmel Apple Jam, and the tall quart jars are applesauce which I will have to post about laterish.  

Plum + Apple Jam = Applum Jam

Soooo....i have an apple tree and like 4 plum trees in our yard so I have been wracking my brain trying to figure out what to do with them all. On Pinterest (my newest obsession) I found this recipe. My awesome mother in law helped me make it tonight and holy cow...I couldn't get the girls away from the pan so I could bottle it up! It was soo yummy! I can't wait to make more. It was so easy!

1 lb plums (the firmer the better)
1 lb apples (we did 2 C diced)
3/4 C water
2 C sugar
2 cinnamon sticks (we did 1 tsp ground cinnamon)
1 vanilla pod (we did half a capful of vanilla extract)

Peel, and roughly chop your apples to make 1 lb or roughly 2 cups. Slice plums in half and take the pits out. The plums were 2 cups too.

Add fruit, water, cinnamon, and vanilla to pot and let simmer/cook down until fruit is nice and soft. I know 3/4 C of water is like nothing, but trust me it cooked down nicely.

Once fruit is soft I used my emulsion blender and made it nice and smooth. The recipe didn't say to do that butnI don't like chunky jam.

Add sugar and let boil until sugar is dissolved.

Store and seal in canning jars. I have no idea if it freezes good, but I don't see why not. It is kind of a runny jam, but my MIL said that if we cooked it longer it would thicken up and she also said it wouldn't hurt to add pectin. I will see how thick it is when we use it in the morning.

Enjoy!!!!

Apples

Holy Moly!  Look what I have!  I have soooo many apples.  I am now taking suggestions.  Besides apple pie and apple pie filling what should I do?  I also have a ton of plums.  Check HERE to see what I want to make.  

Ideas????  Huh, huh? 

Jalapeno Poppers

These were my all time favorite growing up.  We got them on special occasions like Super Bowl Sunday and the random eat dinner in front of the TV nights.  I went broke in college because I bought these so stinkin' much!  Well my friends, no more! 

Unfortunatly we didn't grow jalapenos this year, BUT Bryan's mom did!  The last time I was there I snagged about 25 of them.  These were seriously so good it is killing me not to eat them all in one sitting. 

20-25 medium jalapenos
8 oz softened cream cheese
1 1/2 tsp worts sauce
1/2 C shredded cheddar cheese

4-6 bacon strips

Cut your peppers in half length wise, after cutting stems off.  Take the seeds and membrane out then blanch them in boiling water for 2-5 minutes.  The longer you boil them the less spicy they will be.

While peppers are cooling, combine your cheeses and sauce. 
Bake at 400 for 5-10 minutes depending on how melty you want the cheese.  ENJOY!!!

*Side Note*
Since these were so yummy I wanted Bryan to partake, but since he is gone hunting I couldn't very well save him any.  (ha ha)  So I tried to freeze them.  I assembled them and just left out the baking step.  I haven't tried them yet out of the freezer, but I will let you know if they worked or not.
Stuff jalapeno halves with cheese and then top with crumbled bacon!

**  Also - you can omit the worts sauce and instead put in some ranch dressing seasoning.  I would have done that but didn't have any on hand.

Marinara Sauce

My friend Heather M. gave me this recipe because I have SOO many tomatoes from the garden this year and I am sick of making salsa so . . . . ya.  I haven't yet used it for anything, but it tastes amazing!!!  She says you can use it for spaghetti, stuffed shells, lasagna, any pasta really.  I am going to try it with meatballs and stuffed peppers later this week.  She also says you can either bottle it or freeze it.  I will be freezing because that is how I roll.  ha ha.

In a large stockpot, saute:
4 med. onions, diced really small (about 3 cups)
4 cloves of garlic
2 T olive oil (she said any cooking oil will work as well)

Once onions are soft add:
10-16 C diced tomatoes (I did 12 because that is what I had)
1 T oregano
1 T basil
1 tsp salt
1 tsp pepper

Let come to a boil reduce heat and simmer for 3 hours.  The longer the better.  Before you store and cool, take a emulsion blender and make everything nice and smooth!  Once cool, store and freeze! 

When ready to use just use as is or add ground beef or Italian sausage!  Yummy!  I am wishing I had even more tomatoes so I could make a whole freezer full!

Cabbage Cheese Soup/ Broccolli

 

We have cabbage coming out of our ears!  Cabbage the size of Bryan's head!  ha ha.  They are from his Mom's garden and we have been going cabbage crazy.  We have made lots of Japanese Salad and this soup!

So this recipe was my Grandma Clarks.  It is sooo yummy.  When it was so cold last week I made this and homemade bread... yummy.   I am going to type in cooking order, because that is what is easiest for me.  :)

In large stockpot, melt 4 T butter then add:
1 lb coleslaw or 1 lb dice cabbage
2 C minced onion

Let saute and then add:
2-3 C diced potatoes
2 C sliced carrots
12 chicken bouillon cubes
2 tsp salt

Add enough water* to cover and cook until veggies are cooked through.  In separate saucepan add:
1 stick butter
1/2 C flour
1/2 tsp paprika
1 tsp pepper
2 C milk

After roux is thick, add to veggie mix in stockpot and add:
1 qt. half and half

When ready to serve stir in 2 C grated cheddar cheese.  Let cheese melt, but do not boil once cheese is added.

Sooo yummy!
*if you want to substitute water for chicken broth do it!  Be careful with the bouillon cubes though, you don't want it too salty.
* you can easily switch out cabbage for broccoli and it just as yummy
*Bryan suggests using an emulsion blender to blend up the cabbage chunks so it has a better texture, but I like it chunky - so your call on that one.

Unleavened Bread

Today I started by Baking class!!!! Which means you can expect some delicious recipes here for the next four months. :) Today we started with something very simple, yet delicious! Unleavened bread! It's kind of like pita, but not. I don't know how to describe it other than it's yummy. In this class we're measuring by weight rather than the typical method with measuring cups and such- it's much more accurate. But it is possible to convert it. Food scales can also be purchased easily for as little as $20 (but I would recommend a digital display and a zero-out option- that way you can just measure the ingredients and not have to deal with the weight of the bowl). So here goes!

Unleavened Bread
11 oz (slightly less than a cup and a half) of flour- you can use all white or half white/half wheat
7 oz (a little less than a cup) of water
1 tsp salt

mix ingredients and knead (all of this can be done with your hands).
Divide into 4, and roll out into circles 1/8"-1/4" thick.
Bake at 450º for 5-10 minutes.

You can use it for a lot of stuff. Chicken salad, PB&J, hummus, etc. Maybe even for little personal pizzas?

Chicken and Dumplings

This was a HUGE hit with my family!  We scarfed it up and there was enough leftovers that I just might chicken pot pies with it!

2 chicken breasts
1 T butter
1 can cream o' chicken
1/4 tsp cumin
1/2 tsp parsley
salt/pepper
1/2 onion, diced
2 C mixed veggies
Chicken broth/stock
1 package biscuit dough

1. Place all ingredients, except biscuits in crockpot and fill with enough chicken broth to cover.
2. Place on high in crockpot 5-6 hours.  3 hours before serving drop torn biscuit dough in cooker.

I doubled this to feed my family, I might have even tripled it.  I used 6 breasts.  Before I put the dough in I shredded all my chicken with some forks

Enjoy!

Creamy Bow Tie Alfredo

This is so stinkin' good!!  (For those of you not allergic to dairy!)  We scarfed a double batch with just our family and we made it for our family while camping a couple weeks ago and they scarfed it too! 

The recipe was taken from a kids cookbook that we got from the library.  Enjoy!

1 box/bag bow tie noodles
3/4 C heavy cream
3 T butter
1/2 C grated Parmesan (we used store bought)
1/2 C frozen peas
nutmeg (optional)
salt/pepper

Start by cooking your pasta.  Toss with olive oil when done. 
Over medium heat, combine cream, parmesan cheese, butter, and seasonings.  Stir often until cheese and butter are melted. 
Reduce heat to med. low and simmer, stirring constantly, until thickened, about 15 minutes. 

Combine pasta and sauce and stir in cooked peas.  Top with more Parmesan!  So Good!!  Freezes well.  (That is what we did for camping)  We doubled the recipe and didn't have any leftovers! So a single recipe probably serves 2-3 adults.

Peanut Butter Cupcakes

Again, I thought I did this forever ago, but apparently not! Here's the recipe for the cupcakes!

Ingredients:
3/4 cup soy milk (normal milk would work too)
2 tsp apple cider vinegar
1/2 cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup sugar
2 Tbsp dark molasses (I used agave nectar)
1 tsp vanilla
2 tsp ground flaxseed
1 cup plus 2 Tbsp all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.

Mix soy milk with vinegar in a measuring cup and set aside to curdle.

In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture, mixing until incorporated.

Sift the flour, baking powder, baking soda, and salt in a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.

Fill cupcake liners 2/3 full. Bake for 23-26 minutes. Remove from oven, transfer to cooling racks, and cool completely before topping with this delight:

Quick Melty Ganache ingredients:

3 Tbsp soy creamer or soy milk
1/3 cup semisweet chocolate chips

Heat the milk in a saucepan over medium heat until just about to simmer. Remove from heat, add chocolate chips, and stir until chocolate is completely melted and milk is incorporated.

Set aside and allow to cool for 10 minutes. Spoon it onto your cupcake. Delicious!


After these are baked, whip up this quick melty ganache, and top your cupcakes with ganache and chopped peanuts!

Chocolate Mint Cupcakes

I swear I posted these recipes forever ago, but apparently not. Well, here you go!

For these scrumptious little treasures, you need to start with a basic chocolate cupcake.

Ingredients:
1 cup soy milk (normal milk should work too)
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees and line muffin pan with paper liners.

Whisk together the milk and vinegar, set aside for a few minutes to curdle. Add the sugar, oil, vanilla, and almond to the soy milk mixture and beat until foamy. In a separate bowl, sift the flour, cocoa, baking soda, baking powder, and salt. Add this slowly to the wet ingredients and beat until there aren't any large lumps. A few small lumps are ok.

Pour the batter into your liners, filling them 3/4 full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool completely on cooling rack before icing.


Your next step is to make the icing. You make mint icing first, pipe it onto the cupcakes, then top it with a quick melty ganache and something cute (I used mint chips).

Mint Icing ingredients:

1/4 cup shortening
3 cups powdered sugar
1/4 cup plus 1 Tbsp soy creamer or soy milk
1 1/2 tsp mint extract
1/2 tsp vanilla extract
small drop green food coloring

Cream the shortening for a few seconds to soften it. Use a fork to do this. Add 1 cup powdered sugar and a splash of milk, mixing to incorporate. Repeat this process, mixing after each addition, until all ingredients are used and the icing is smooth and creamy. Add the extracts and coloring, and mix it all together.

Quick Melty Ganache ingredients:

3 Tbsp soy creamer or soy milk
1/3 cup semisweet chocolate chips

Heat the milk in a saucepan over medium heat until just about to simmer. Remove from heat, add chocolate chips, and stir until chocolate is completely melted and milk is incorporated.

Set aside and allow to cool for 10 minutes. Spoon it onto your cupcake. Delicious!

Rachel's Salsa

I think a few of you have posted salsa recipes, but here's mine!

1 14.5 oz. can petite diced tomatoes (drain) - (or chop up fresh ones if you're not feeling lazy.) =)

3ish slices onion - chopped

1 can diced green chilies

1/2 Tbsp diced jalapenos

1/4 tsp oregano

1 tsp ketchup

1/2 tsp salt

1/4 tsp garlic pwd

1 tsp red wine vinegar

1 Tbsp olive oil

and however much cilantro you wanna add!

(I always double this if I'm making it for more people than just us.)

We love to eat it with lime chips! Yum.

Pumpkin Crumb Cake with Pecan Streusel

I am so happy I tried this recipe! Super yummy. :)

For the pecan streusel, you'll need:

1/4 cup flour
3 Tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp allspice
1 Tbsp canola oil
1 cup chopped pecans

Mix together the flour, sugar, and spices. Drizzle in the oil and mix with your fingertips until crumbs form. Mix in the chopped pecans, and set aside.


For the cake, you'll need:

1 15 oz can pumpkin
3/4 cup soy milk
3/4 cup canola oil
1 1/2 cups granulated sugar
3 Tbsp light molasses (I used agave nectar)
2 tsp vanilla
2 2/3 cups flour
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground ginger
1/2 tsp allspice
1/8 tsp ground cloves

Preheat the oven to 350 degrees. Lightly grease a 9x13 inch pan.

Combine the pumpkin, milk, oil, sugar, molasses, and vanilla. Mix well. Add half the flour, baking powder, salt, and spices, using a fork to gently fold everything together (this prevents the pumpkin from becoming gummy due to overmixing). Add the remaining flour and mix gently until combined.


Pour the batter into the prepared baking pan and spread it out with a spatula. Scatter the streusel on top evenly. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly before cutting. Enjoy!

Ranch Cheesburgers

This recipe is SUPER easy and soooo yummy. 

1 1/2 lbs ground hamburger (the recipe only calls for 1 lb, but I have a bigger family)
1 ranch dressing packet
1/2 C shredded cheddar cheese

That's it!  Just mix all together and form patties and season with salt and pepper while cooking.
Enjoy!

Oatmeal Cookies

These are the cookies I have made in a while.  When we made them this afternoon my 6 year old hugged my legs and said, "You're the best Mom ever!"  That alone makes this trying at least once.  :)

I got the recipe from the back of the Western Family Instant Oatmeal box

1 C brown sugar
1 C granulated sugar
1 C shortening ( I used 1 C softened butter)
2 eggs
2 tsp vanilla
2 Tbs. milk
2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C instant oatmeal

Preheat oven to 350.  Beat shortening/butter and sugars until creamy.  Add eggs, vanilla and milk; mix well.  Combine flour, baking powder, baking soda, and salt. Add to wet ingredients, mix well.  Stir in oatmeal and additions * 
Put rounded T of dough on greased cookie sheet and bake 10-12 minutes or until edges are light brown.  Let stand for 5 minutes before moving to cooling rack.

*Additions*
1 C chocolate chips or peanut butter chips, OR 1 C raisins and 1 C chopped walnuts/pecans,  OR 2 C coconut

Maple Bundt Cake

Hello, this cake is my new favorite! Delicious, beautiful, and good for you. :)

3 1/2 cups whole-wheat pastry flour (or you can sift whole-wheat flour, making it lighter like pastry flour)
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups pure maple syrup
2/3 cup canola oil
2 Tbs. vanilla extract
1 Tbs. apple cider vinegar
2 tsp. maple extract
Confectioners’ sugar, for dusting
berries for garnish

Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.

Sift together flour, baking powder, baking soda, cinnamon, and salt in bowl.

Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.

Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners’ sugar and decorate with berries before serving.

Pineapple Quinoa Stirfry

About time I posted again! Here's a new favorite of mine from the awesome cookbook (Veganomicon) I got for Christmas. Enjoy!

1 cup quinoa
1 cup pineapple juice
1 cup cold water
1/4 tsp soy sauce
4 oz raw, unsalted cashews
3 Tbsp peanut oil
2 green onions, sliced thinly
2 cloves garlic, minced
1 hot red chile (I used 2 jalapenos), sliced into thin rounds
1/2 inch piece ginger, peeled and minced
1 red bell pepper, diced
1 cup frozen green peas or cooked edamame (I used peas)
1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 Tbsp chopped fresh mint
10 oz fresh pineapple, cut into bite-size chunks (about 2 cups)
3 Tbsp soy sauce
3 Tbsp vegetable broth

Prepare the quinoa first: Combine the quinoa, juice, water, and 1/4 tsp soy sauce in medium-size pot. Cover, bring to a boil, lower heat and cook 12-14 minutes until water is absorbed and quinoa appears plump and translucent. Uncover, fluff, and let cool. (It's best to do this the night before and cool it in the refrigerator.)

Place the cashews in a dry wok over low heat, stirring until lightly toasted, about 4-5 minutes. Remove cashews and set aside.

Raise the heat to medium and add the peanut oil, green onions, and garlic. When the garlic starts to sizzle, add the chile pepper and ginger. Stir-fry for about 2 minutes, then add the bell pepper and peas. Stir-fry for another 3-4 minutes, until the pepper is softened and the peas are bright green. Add the basil and mint, stir-fry for another minute, then add the pineapple, quinoa, and cashews.

Combine the soy sauce and vegetable broth; pour over quinoa mixture and stir well. Stir-fry for 10-14 minutes more, and enjoy!

Perfect Pulled Pork

I made this for all the family that was hear for my son's blessing. We had about 18 people here and there was lots of leftovers. I was told that it was the "best pulled pork ever". You decide :)
5 - 7 lb pork butt shoulder
3 tsp. paprika
4 tsp. black pepper
2 tsp. cayenne pepper
2 tsp. dried thyme
2 tsp. garlic powder
1 tsp. salt
2 C water
buns

Combine all seasonings and then rub evenly over roast and drizzle with olive oil to get them to stick good. Rub it into all sides.
Place meat in roasting pan in 500 degree oven until meat is browned, I didn't time it . . . maybe 25 minutes. (sorry)
Pour water in bottom of crock pot and place meat inside. Cover and cook on LOW for 6-8 hours. At least one hour before serving, shred pork and let it sit until ready to serve.

We served BBQ sauce on the side. Enjoy!

Holy Posts! My sister, Taralyn, has been busy! I will be posting recipes soon I hope, but I just wanted to to remind everyone that this cooking blog is not just for vegan recipes! Promise.

Meat recipes coming your way sometime in 2001 :)

Vegan Fudge

This fudge is delicious! Classic chocolate fudge. Play around with different layers and mix-ins! I know I'm going to. :)

1 ½ cups dark dairy-free chocolate chips
4 ½ cups powdered sugar
1 8 oz tub dairy-free cream cheese, such as Tofutti
1 Tbsp cocoa powder
1/8 tsp vanilla

Line a 9x13 cake pan with parchment paper and set aside. Place the chocolate chips in a double boiler, stirring occasionally until the chocolate is completely melted.

Meanwhile, in a large mixing bowl using an electric hand mixer, cream together the powdered sugar and cream cheese until the consistency of a stiff frosting. Add in the cocoa powder and vanilla and beat until incorporated.

Working quickly, add the melted chocolate and beat for 1-2 minutes more, until the chocolate is evenly distributed. The mixture should be very thick. Spread into the prepared pans and refrigerate until set, about 2 hours. Enjoy!

Buckeye Balls

These are super delicious, and taste kind of like Reese's PB cups.

Makes about 5 dozen buckeyes.

4-8 ounces (1/2-1 tub) dairy-free cream cheese, such as Tofutti
4 cups powdered sugar
1 ½ cups creamy peanut butter
½ tsp vanilla
1 cup dairy-free dark chocolate chips
1 ½ Tbsp vegetable shortening

Line a large baking sheet with parchment or wax paper and place in the freezer.

In a large bowl using an electric hand mixer, beat together the dairy-free cream cheese and half of the powdered sugar until smooth. Add the remaining sugar, peanut butter, and vanilla, and continue beating until the mixture is well combined and very thick. Using your hands, shape the mixture into balls and place on the prepared pre-chilled baking sheet. Place the sheet in the refrigerator for 10-15 minutes.

Meanwhile, combine the chocolate and shortening in a double boiler, stirring occasionally, until the mixture is completely melted.

Using a toothpick, dip the ball into the chocolate, covering it evenly, and place each ball back on the cookie sheet. Repeat until all balls are covered. Return the baking sheet to the refrigerator and chill for 30 minutes to 1 hour, until the chocolate is set. Enjoy!

Chocolate Orange Sweeties

I love these! They're easy to make and would be fun to do with the kids. Experiment with different extracts and colors to make it interesting!

1 tsp orange extract (lemon is good too!)
2 cups powdered sugar
2 Tbsp vegetable oil
2 Tbsp light corn syrup
food coloring
big handful dairy-free chocolate chips

Mix the orange extract, oil, corn syrup, and food coloring together in a medium bowl until smooth.

Add the powdered sugar one teaspoon at a time! If you add more, the recipe will not work, so have patience and mix each spoonful in all the way before adding more. Use hands after awhile, they work best.

Once you have a soft but not sticky dough (you’ll likely have some sugar left over), tear off a small coin size piece and roll it with your hands to make a ball. Drop the ball onto a plate dusted with powdered sugar and repeat until the dough is gone.

Press a chocolate chip into each of the balls.

Put the candies in the fridge to set up for at least ½ hour. Enjoy!

Peanut Butter Bombs

These are yummy, but I like Buckeye Balls better because they're a little easier to make.

½ cup sugar
3 Tbsp water
1 Tbsp soy margarine
1/3 tsp salt
½ cup smooth unsalted peanut butter
¼ cup peanuts
1 cup dairy-free semi-sweet chocolate chips
1 1/2 Tbsp vegetable shortening

First fill a large bowl with ice water to dunk the saucepan in after the mixture caramelizes to stop caramelizing. Make sure the bowl is larger than your saucepan. This can also be used to cool off your hand if you get hot caramel splashed on it.

Place the sugar, water, margarine, and salt in a small saucepan and place over medium-low heat, stirring occasionally, until a candy thermometer registers 230 degrees F. Dunk the saucepan into the ice water for about 10 seconds. Remove from heat and carefully whisk in the peanut butter until smooth. Transfer the mixture to a mixing bowl and place it in the freezer for about 15 minutes.

Line a cookie sheet with parchment or wax paper. Remove the peanut butter mixture from the freezer and knead it on a clean surface for one minute so it becomes smooth and elastic. Form it into 1-inch balls by rolling a piece of it in between the palm of your hands in a circular motion. Set these pieces on the cookie sheet and place it back into the freezer for about an hour.

Place the peanuts in a food processor and pulse them until they resemble breadcrumbs.

Using a double boiler, melt the chocolate and shortening, stirring constantly until there are no more solid chocolate pieces. Using a toothpick, cover each ball with chocolate and sprinkle with peanut pieces. Enjoy!

Coconut Macadamia Nut Brittle

This brittle is super delicious! I think I even like it better than classic Peanut Brittle.

2 cups sugar
¼ cup coconut milk
¼ cup amber agave syrup
¼ tsp salt
¼ cup coconut oil
1 ¼ cups macadamia nuts, unsalted and chopped into quarters
¼ cup shredded unsweetened coconut

Heat your oven to 350 F. Spread the coconut and macadamia nuts evenly on a baking sheet and put it in the oven for 10 minutes to toast them. Remove the nuts from the baking sheet and place the baking sheet back in the oven. Turn the oven off. It’s important this baking sheet is warm so the brittle spreads easily before it solidifies.

In a medium saucepan, add the sugar, coconut milk, agave syrup, and salt. Stir it together with clean fingers. Fill a large bowl (bigger than your saucepan) with ice water to cool the hot syrup. Bring the sugar mixture to a boil on high heat, covered, then remove cover. Stir in the coconut oil and reduce heat to a simmer. Do not stir the mixture from now on because natural convection currents will do the stirring for you.

Insert a candy thermometer and bring the mixture up to 300 F. Reduce heat to medium. After 300 F the temperature will rise rapidly. Once the mixture reaches 325 F, remove it from heat and dip the saucepan into the ice water for about 10 seconds to stop the caramelization process.

Stir in the macadamia nuts and shredded coconut with a wooden spoon. Pour the mixture onto the baking sheet and spread it with a spatula until it’s ¼ inch thick. Allow the mixture to cool completely before breaking the brittle into small pieces. Enjoy!

Cookie Dough Truffles

These are probably my favorite! The original recipe called for half the soy margarine I used, but I promise it's better with more. :)

1 cup (2 sticks) dairy-free soy margarine, softened
1 cup packed dark brown sugar
1 tsp vanilla
1 15-oz can full-fat coconut milk, chilled for 1 hr in the refrigerator
2/3 cup powdered sugar
2 cups flour
½ cup + 1 cup dark dairy-free chocolate chips
1 cup pecans, finely chopped
1 ½ Tbsp vegetable shortening
shredded unsweetened coconut

Line a large baking sheet with parchment paper, set aside.

In a large mixing bowl using an electric hand mixer, beat the margarine until smooth. Add the brown sugar and beat until the mixture is fluffy and well combined, about 3-4 minutes. Add the vanilla and salt, beating until incorporated.

Remove the can of coconut milk from the refrigerator. Puncture the top of the can and drain out the liquid. Remove the lid and scoop the semi-solid portion of the coconut into the bowl. Add the powdered sugar and beat until combined. Add the flour and shape the dough into 1-inch balls, placing each on the prepared sheet as you work. Place the sheet in the refrigerator for 1-2 hours.

Melt the chocolate and shortening in a double boiler. Using a toothpick, dip the cookie dough balls in the melted chocolate, turning to coat and shaking off the excess. Place the truffles on the parchment-lined sheet as you work and sprinkle each with shredded coconut. Return to the refrigerator for at least 1 hour to set, and enjoy!

Favorite Chili

I have been looking for a good vegetarian chili recipe FOREVER because it’s my favorite soup…and I finally found one! Enjoy.

2 cups dried kidney beans
6 cups water
1-2 tsp allspice
1-2 tsp cinnamon
1-2 tsp oregano
1-2 tsp cumin
1 tsp ground aniseed
1-2 tsp coriander
½ onion, diced
3 cloves minced garlic
1 (28 oz) can crushed tomatoes
1 Tbsp unsweetened cocoa powder
1-2 Tbsp chili powder
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup fresh or frozen corn kernels
salt to taste
½ cup soy yogurt (or sour cream)
¼ cup green onions, thinly sliced
½ cup fresh cilantro, chopped

Thoroughly pick through and wash the beans, then place them, along with the water, in a 6- or 7-quart slow cooker. Add the allspice, cinnamon, oregano, cumin, aniseed, and coriander. Cover and cook on low for 6 hours or until the beans are tender.

Add the diced onion, garlic, tomatoes, cocoa, and chili powder to the beans and continue cooking on low for 2 more hours.

About a half hour before serving, add the bell pepper and corn to the beans.

Season with salt to taste. Ladle into bowls and top each bowl with a dollop of soy yogurt and a sprinkling of green onion and cilantro. Eat up!

Red Lentil Soup with Curry and Coconut Milk

I love this soup--so yummy!

3 Tbsp vegetable oil
2 medium onions, chopped
1 cup red lentils
3 medium carrots, peeled and chopped
1 14-oz can coconut milk
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbsp red curry paste
½ cup cilantro, chopped

In medium saucepan, heat 2 Tbsp oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp salt, and bay leaf. Cover, and bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender, about 20 minutes.

Meanwhile, in a small skillet, heat remaining 1 Tbsp oil over medium heat. Add garlic, ginger, curry, and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.

Remove bay leaf, salt to taste, and serve and enjoy!