At last, it’s a COOL summer morning — so I’m baking!
Then I’ll take a walk and then I’ll read a book.
This is a good feature of retirement — I can go with the flow of the seasons.
3 cups blueberries (I used frozen)
1 cup peaches-rough cut (I used 1 fresh peach)
1 tablespoon lemon juice
1/4 cup sugar — brown or white granulated (I like the fruit to be less sweet)
3 tablespoons instant tapioca
1/8 teaspoon cinnamon
A pinch of salt
A pinch of allspice
Cover and cook on low simmer for about 20 minutes, stirring occasionally.
1/4 cup Quaker Oats (Gluten free minute oats)
1/4 cup gluten-free flour (I used King Arthur Measure for Measure Flour — another option is to finely grind up the oats)
2 tablespoons dark brown sugar
1/8 cup ground flax
1/8 teaspoon cinnamon
1/8 cup butter or oil or Earth Balance (this time I used 1 tablespoon butter and then filled in rest of the 1/8 cup with canola oil)
Cut oil into dry ingredients until you achieve crumbly texture (I use my fingers for the final blending)
Pour fruit into very lightly greased baking dish, sprinkle dry mixture on top
Bake for 30 minutes at 425 degrees or until bubble and a browned.
Four servings — more or less
Simple. Quick. Tastes good! I cut up two carrots. Sprinkled with seasoning — I used Mrs. Dash Original Blend seasoning. I also sprinkled on a little stevia (SweetLeaf Organic Stevia Sweetener)….probably less than 1/4 of an ounce. You could roast this; this time I put it in the microwave for about three to five minutes. Done.
Bread from McKenzie’ Bakery in Kalamazoo. Pane di como. It is good.
Small batch: serves two to four depending on appetite!
Got a new pan and I just had to put it to the test — thank you Wolfgang Puck and T J Maxx!
This is what I used:
1/4 teaspoon each:
–Turmeric –Thyme –Curry Powder
–Ground Cinnamon –Ground Ginger
–Salt –Black Pepper
1/2 teaspoon each:
—Garlic Powder —Onion Powder
2 tablespoons: —Chili Powder
–1 large clove of garlic – smashed and very finely chopped
–1/2 small onion –1/2 green pepper –1/2 orange pepper
–1/2 can of pinto beans
–1/2 of a box of rustic cut tomatoes (about 14 ounces or so)
–1/2 box of low sodium vegetable broth (about 16 ounces or so)
This is what I did:
Sautéd onions and peppers in a little vegetable broth
Added beans and tomato
Sprinkled in the spices
Added in the garlic clove
Simmered for about a 1/2 hour or so
I just tasted it because it seemed like the right thing to do before posting this….it was fun to experiment with spices I don’t usually use in chili……..but you never know………. I gotta say: It is GOOD!
Posted in Eat to Live, food, Oggi, Photos, Picture This, RECIPES, Vegan, Vegetarian
Tagged food, Photos, RECIPES, Today
First photo is:
Cucumber with Follow Your Heart Gouda cheese (non-dairy);
Next one: add a few sauteed mushrooms & some green pepper(sauteed in water with garlic-pepper seasoning);
Third photo is a version with kinda’ fake bacon;
…and then a kidney and pinto bean salad with chopped onion, celery, carrot and a Vegenaise & mustard dressing and a hard-cooked egg (so that one is not vegan — but I have made it without the egg and it is still so good).
Posted in Eat to Live, Eating to Live - Living Healthy, food, Photos, RECIPES, Vegan, Vegetarian
Tagged Eat Real Food, Health, Just Good Food, Photos, Real Food, RECIPES, vegan, vegetarian
Saute in water until soft:
1/2 onion or so – chopped
1 large red pepper – chopped
Stir in 1 tablespoon corn starch after blending it first in a little cold water
1 clove garlic – minced
1 tablespoon balsamic vinegar
2 cups vegetable broth
1/2 cup each of frozen peas and corn
salt & pepper to taste
…..and let it cook and blend on low for 30 minutes or so
…some people puree red pepper soup and add some kind of milk or cream, but I like to keep the texture of the vegetables and the broth as is.
The corn starch didn’t really thicken the way I thought it would but maybe it added something to the mix–maybe not.
You could add other spices like cumin or cayenne or curry for variety.
Cooking mushrooms with green peppers and onion along with garlic-pepper seasoning seems to be something that continues to be a part of my favorite meals.
Using water as the medium instead of oil, seems to be working well for me.
It’s fresh. It’s vegan. And I think it is even nutritious.
- Avocado, roasted red pepper, tomato, onion with a little vegenaise and mustard — simple. On a blue plate. Good.
Posted in All I Have is a Photograph, Eat to Live, Eating to Live - Living Healthy, food, Just Good Food, Life, Photograph, thoughts, Vegan
Tagged Aspiring to Art, Eat Real Food, Eat to Live, Garden, Photo, Photos, vegan, vegetarian