Cashew Rice Loaf

Happy Sabbath, well almost. I have a really yummy loaf in the oven right now, you'll all get to taste it tomorrow.

This comes from the Silver Hills Spa Cuisine book. This was delicious raw so I'm anxious to see how it is cooked.

Cashew Rice Loaf

1 medium cooking onion finely diced

1 cup finely ground raw cashews

1 cup fresh WW bread crumbs

1 cup cooked brown rice

3/4 cup milk ( I used unsweetened silk)

2 Tbsp sodium reduced soy sauce ( used Bragg's amino's)

1 Tbsp dried or minced fresh parsley

1/4 tsp celery salt

1/2 tsp salt or to taste ( I left this out because it seemed plenty salty to me)

Saute onion until translucent. Mix cashew, breadcrumbs, rice and onion together in a bowl. Add wet ingredients and spices. Mixture should hold together slightly when squeezed int eh palm of your hand. Lightly pack in an oiled 8 x 5 x 3 loaf pan and bake at 350 F for approximately 40 min. or until golden brown firm. Rest loaf for 5 min before removing from pant.

Quinoa, Pecan and Cranberry Salad

Here is the recipe that I made for class last week. Sorry it's taken so long to get it posted. With just a couple of changes this would work well as a breakfast. I don't remember the site that I got this recipe from but I'll look for it because there were several other recipes that looked really good.

Quinoa, Pecan and Cranberry Salad

1 cup quinoa, rinsed and drained
2 cups water
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1 tablespoon olive oil
2 tablespoons lemon juicesalt and pepper to taste

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low,cover,and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl, and cool to warm, about 20 minutes. Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour

Gluten Free Pecan Burgers

I'm really liking this recipe. Not only did I eat a couple in class but we had them for lunch with cashew gravy. Just a tip warm up the burgers and then add the gravy. I put it over the burgers and warmed it in the oven. The gravy got a little too stiff. It tasted fine, just looked a little odd.

The recipe comes from Soups, Salads, and Sandwiches with the Micheff Sisters. I love all of their books and use them often.

Gluten Free Pecan Burgers

1 12.3 ounce box of Mori- Nu tofu

1 clove of fresh garlic, minced ( used 2)

1 small onion

1/4 cup Bragg Liquid Aminos

1 cup brown rice flour

1 cup pecan meal

1/4 cup cornstarch

1/4 cup nutritional yeast flakes

2 cups drained, mashed black beans

2 tablespoons canola oil

Preheat the oven to 350 degrees. Blend in a food processor the tofu, garlic, onion and Bragg's. Blend until smooth. In another bowl combine, rice flour, pecan meal, cornstarch and nutritional yeast.
Poor the blended tofu mixture into the dry ingredients and mix. Stir in the mashed black beans.
Spray a large baking pan with cooking spray. Add canola oil to pan and spread around.

Spoons 1/4 cup of the mixture and form into a round patty. The mixture will be soft but firms as it bakes.

Bake for 30 min, turning the burgers over after 15 min.


I have what looks to be a yummy loaf from Fat Free Vegan. I'll test it out on Thanksgiving.

Forks Over Knives

If you missed the showing of Forks Over Knives in Beltsville this past weekend, you're in luck. There is another showing in Baltimore.

DECEMBER 8 – BALTIMORE, MD – 6:30pm
Johns Hopkins Bloomberg School of Public Health
Sheldon Hall615 N Wolfe St
Baltimore MD 21205

Q&A to follow with Dr. Bob Lawrence, Dr. Antonia Demas, Gene Baur, and the principal of the Stadium School in Baltimore Ronald Shelley.
To RSVP please go to http://tinyurl.com/3422fg3

What is Forks over Knives? It's a film showing the health benefits of a vegan diet. Featuring the research done by Dr. T Colin Campbell and Dr Caldwell Esselstyn on the effects of animal products on our health.

If you get a chance go see it. It will really make you think and realize that your health is under your control.

I came away with new resolve to continue to improve my eating.

Bok Choy

If you need a really simple and fast meal try this.

Sauteed Bok Choy

3-4 bunches of baby bok choy
3-4 cloves of garlic- minced
3 tbs fresh ginger

Chop bok choy into 1/2" pieces. Separate the white from the leafy greens.

Spray a fry pan with cooking spray and over medium heat saute the garlic and ginger. TIP: peel and freeze your ginger it's easier to have ready and grate into any recipe.

When the garlic is golden add the white portions of the bok choy. Add a couple of tbs of water and put the lid on the pan. When the white portions of are soft add the leafy green portion and toss until wilted.

Then add Bragg's , sesame oil sauce to taste. Serve over brown rice.

I would have taken a picture but it was gone to quickly.

Happy Sabbath, Happy Kitchen

My kitchen smells heavenly right now. It's a combination of bread, curry, allspice, onions, jalapenos, is your mouth watering yet? Mine is.



The bread is a whole wheat batter bread. One of my favorites from The Complete Vegan Kitchen, by Jannequin Bennett. This is the recipe I'm making for class today.

Whole Wheat Quick Bread

1 1/2 cups soy milk

1 tbs lemon juice

2 cups whole wheat pastry flour

1/2 cup all purpose flour or soy flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup canola oil

1/3 cup molasses

Preheat oven to 375 degrees. Grease and flour a 9 " loaf pan. Mix the soy milk and lemon juice and let stand for 5 min or until the soy milk as curdled. Mix all dry ingredients in a bowl. Add oil and molasses to the soy milk. Add the wet ingredients to the dry and mix thoroughly. Bake for about 50 min.

I love this as a breakfast bread as an alternative to our regular whole wheat bread because it's light and almost sweet.

The other recipe is a Jamaican Chicken Curry made with my favorite fake chicken and a lovely blend of spices. It's for a groups of food enthusiasts that will be meeting later today. This one has a kick to it and I'll post the recipe after the reviews are in.

Mushroom Stroganoff

This is one of my all time favorite recipes. As a meat eater I always loved stroganoff and it took some experimenting to get this one right and even longer to document it. I like to do most of the cooking a day ahead and then warm up and add the finishing touches the next day. Mainly because the flavors have some time to really intensify.

Mushroom Stroganoff

2 pounds baby Bella mushrooms sliced

1 medium onion

3 -4 cloves garlic

2 cups cashew sour cream recipe below

2 tbs Bragg's amino's

Process onions and garlic in food processor until chopped fine. Add onion and garlic to a sprayed dutch oven on Medium heat. You wan them to get golden and have lots of tasty bits on the bottom of the pan. Add the mushrooms , don't stir just yet. Let the heat start pulling the moisture from the mushrooms and use this to de-glaze the pan. Let the mushrooms cook down.

Now for the best flavor put this in the fridge over night. The next day all you have to do is warm up the mushrooms (if it looks a little dry just add 1/2 c of water) and add the cashew cream.

Cashew Sour Cream

1 cup cashew pieces

2 cups water

1 packet of George Washington's Golden broth

2 tbs nutritional yeast.

2 tbs lemon juice or to taste.

Add cashews and 1 cup boiling water to blender. Let this sit for a few minutes to soften the nuts. Blend until smooth add additional cup water as necessary while blending. Add seasoning and blend until completely incorporated. Add lemon and let stand for about 5 min.

Add the cashew sour cream shortly before serving. Serve over rice or noodles.