S'mores if you aren't at the campfire

S'mores Bars

7-8 graham crackers

1 package or 2 1/2 cups miniature marshmallows

1 package (12 ounces or 2 cups) semi-sweet chocolate chips

2/3 cup light corn syrup

1/2 cup creamy or crunchy peanut butter

3 cups Rice Krispies cereal

Preheat oven to 375°F. Spray a 13x9x2-inch baking dish with cooking spray. 

Arrange graham crackers in a single layer in dish, breaking crackers as needed to fit. 

Place marshmallows evenly over crackers.

Bake for 7-8 minutes or until marshmallows are puffy. Cool completely.

In a 2-quart microwave-safe bowl (or in a medium saucepan over medium low heat), combine chocolate chips, corn syrup. Microwave on high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. If melting in a saucepan, stir constantly until melted, then remove from heat.

Stir in peanut butter until smooth.

Next stir in Rice Krispies until combined. 

Spread evenly over marshmallows.

Cover and refrigerate about 1 hour or until firm. Cut and store in an airtight container in refrigerator.

Tuscan Bean Soup

Simple, fast and delicious ...
We really liked this one!

Directions and ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed or soak 1/2 cup of white beans

the night before.

 

In  a large soup pot:
1 tablespoon olive oil 

Add and saute:
1/2 large onion, diced (about 1 cup)

1 clove garlic, minced 

When onions are soft add: 2 1/2 cups of veggies

I used 2 carrots, diced, 2 stalks celery, diced, (about 1/2 cup), 1 large potato, diced (1 cup)

 

Add:

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves

beans

Bring to a boil and let simmer 1 hour.
 

Traditional Rolled Holiday Cookies

1 cup earth balance butter, 2 sticks

1 cup sugar
2 egg replacers, I use 1 T of EnerG and 3 T water

1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Cover with plastic wrap and refrigerate for 2 hours.

When ready to bake:

Preheat to 400 degrees

Cook Time: 6-8, Servings: ~3 dozen
1. On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
2. Cut into desired shapes using cookie cutters.
3. Place cookies 2-inches apart on cookie sheet.
4. Bake 4-6 minutes.
5. Remove cookies to wire racks to cool completely before icing.

FROSTING
2 cups sifted confectioners' sugar (the sugar must be sifted)
2 tablespoons soy milk (adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup
1/4 teaspoon almond extract

food coloring (use your choice of colors)

FROSTING directions:
1. For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
2. Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
3. Divide into as many separate bowls as you wish for different colors.
4. Add in food coloring until desired intensity is achieved.
5. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
6. Allow to set on waxed paper.

Vegetables in Thai and Ginger broth:
cabbage 
carrots
onions
celery
potatoes
Cook in Thai ginger broth.
Delicious served over rice, especially cooked Black japonica rice.

Delicious Pot Pie!

Ingredients :
2 tablespoons Earth Balance butter substitute
1 onion, chopped
2 stalks celery, chopped*
3 carrots, chopped*
4 tablespoons flour
1 cup broccoli optional*
2 cups veggie stock
2 potatoes, peeled and diced (I used one white and one sweet potato)*
1 cup diced Gardein turkey (optional)
1 tablespoons chopped parsley
1/2 cup frozen peas, thawed*
1 prepared pie crust**
*or 3-4 cups of mixed veggies

** pie crust

• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons earth balance butter substitute
• 1/3 cup soy or almond milk

Directions

Preheat oven to 350 degrees F.

Melt butter in saucepan and cook chopped onion until tender.

Stir in celery and carrots and cook for 2 minutes.

Stir in flour and cook for 2 minutes.

Add veggie stock and bring to a simmer.

Add potatoes and simmer until tender, 20 min

Stir in Gardein turkey or chicken, parsley and peas.

Pour mixture into casserole.

Bake for 30 minutes until crust is golden.

Place cookie sheet underneath because broth can bubble over in the oven.

Vegan Sloppy Joes - these are delicious!!!

Ingredients

• 1 tablespoon vegetable oil
• 1 red, green or yellow bell pepper, seeded and chopped
• 2 jalapeño chilies, seeded and finely chopped
• 1 red onion, chopped
• 2 large cloves garlic, grated or finely chopped
• Two cans black beans (15 ounces each) , rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper
• One can diced fire-roasted or crushed tomatoes (15 ounces each)
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• Juice of 1 lime

Serve on toasted bun.

Servings for 4

Preparation

In a large skillet, heat the oil, one turn of the pan, over medium-high heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6-8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.
In a small bowl, combine the tomatoes, brown sugar and Worcestershire sauce. Add to the black beans and simmer for a few minutes. Stir in the lime juice. Serve the Sloppy Veg-Head Joe on the rolls.

Slaw for topping:

• 1/2 organic red cabbage
• 1/2 organic white cabbage
• 2 bunches continental flat leaf parsley
• 1 bunch organic kale
• 2 – 4 organic carrots
• 8 – 12 green spring onions

Dressing:

• 1 cup cold pressed extra virgin olive oil
• 1/4 cup raw cashews soaked for about 4 hours
• 1/8 cup of fresh lemon juice or more to taste
• 2 to 4 cloves garlic (depending on preference)
• a pinch of Celtic sea salt

1. Chop up the vegetables individually in your food processor and toss in a salad bowl.
2. Blend the dressing in your high speed blender and toss through the vegetables.
3. Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.

Fresh Tomato Sauce
This is a great, light recipe for pasta.


Saute:
4 T olive oil
2 large onions, diced
2 T minced garlic, diced
Add:
3 lbs ripe tomatoes
1/2 c chopped basil, fresh
3 T red wine vinegar* optional
Cook:
1 lb pasta

Serve with Parm. Cheese substitute or not.