Pumpkin Cake with Whole Grain Crumble Topping 15/08/2009

1 large can of pumpkin puree (or 2 cups homemade, cooked pumpkin)
2 eggs
2 cans evaporated milk
1 cup maple syrup (or brown rice syrup)
Mix together above (wet) ingredients and pour into large, glass or clay, baking dish.

For topping:
(make a cake mix using whole grain flour and whole foods sweeteners)

3 cups whole wheat (or whole grain spelt flour)
2 tsp baking soda
2 tsp baking powder
1 tsp sea salt
¾ cup maple syrup (agave nectar or brown rice syrup work well, too…I love the flavor of the maple syrup with the pumpkin)
3 tsp vanilla extract
Cinnamon and nutmeg (to be added last sprinkled over the top)

Mix together dry ingredients. Slowly add in maple syrup while gently stirring dry ingredients with a fork (you want a crumbly texture). Continue to use fork as vanilla is added. Pour crumbly cake mix over the top of the pumpkin mixture in the baking dish. Do not press into pumpkin; you want the topping to be loose. After the topping is spread evenly, pour two cubes of melted butter over the flour mixture. Yes, two cubes. Now add a light sprinkling of cinnamon and nutmeg.

Pasta Salad (can be served hot or cold) 15/08/2009

Prep Time: 15 minutes Cost: $5-$8

1 pound whole grain penne pasta (I usually can find this in bulk cheaper)
½ cup sun dried tomatoes
1 cup pesto
1 cup spinach – lightly blanched
½ c parmesan cheese
Salt and pepper to taste

Variations:
Add chicken if desired, or chunks of tofu
Substitute feta instead of parmesan cheese
Add a cup of marinated artichoke hearts
If you don’t have pesto, crush several cloves of fresh garlic and toss into pasta with a couple Tbsp of extra virgin olive oil
Add fresh tomatoes and spinach, or basil.

Morning Oatmeal Bake 15/08/2009

In a bowl combine wet ingredients:
1/2 c butter, melted
3/4 cup brown brown rice syrup (maple syrup, or agave – you can also mix two different natural sweetners. For instance, 1/2 cup brown rice syrup and 1/4 cup maple syrup. If using molasses, use in part and combine with something else)
2 eggs, beaten
1 cup milk
Mix all wet ingredients and put to the side.

In a separate bowl combine dry ingredients:
3 cups old-fashioned oatmeal (for a different texture, one cup of steel cut oats may be substituted for the Old Fashioned oats)
¼ cup flax seeds, ground or whole
2 tsp baking powder (non aluminum is best)
1 tsp salt (sea salt or celtic salt are always best, )

Mix dry ingredients and slowly add wet ingredients to this mixture.

After the wet and dry ingredients are mixed together, I add two cups of fresh or frozen berries. You may choose to add other substitutions: such as 1 cup cranberries, 1 cup pecans, add cinnamon to taste, and 1 tsp vanilla.
To substitute for the eggs, I have found that 1/4 cup applesauce, plus a couple Tbsp of juice help.
Bake at 350 for 45 mins until golden on top and sides. This recipe doubles really well. If doubling, don’t double the salt.

Cinnamon Apples topped with Cream and Cranberries 15/08/2009

2 Tbsp butter (for every two apples)
1 apple per person being served, cored and chopped
Add cinnamon to taste
1 Tbsp of maple syrup (for every two apples. Apple juice, agave nectar, and brown rice syrup also work well)
Heat butter until melted. Cook chopped apples with all ingredients in small saucepan for approx 15 minutes – or until nice and tender
Serve with a drizzle of cream and a sprinkling of cranberries (or raisins), and some kind of nut if you choose. I prefer pecans…and if I have time, I may candy some with maple syrup and cinnamon.

Delicious Spinach Dish with East Indian Spices 15/08/2009

Melt half cube butter in pan with 1 Tbsp Olive Oil
Dice one large onion and sauté in butter and oil for about 5 minutes
Continue to sauté and add the following ingredients:
4 cloves fresh, crushed garlic
Add 1 lb of fresh spinach (if not in season use frozen spinach thawed and drained)
1 cup plain yogurt (I like Nancy’s Yogurt made here in Oregon)
½ cup buttermilk (choose organic if possible, at least hormone free)
2 tsp curry (I prefer yellow in this dish – but feel free to experiment with your favorite flavor)
2 tsp turmeric
Pinch of sea salt to taste
Pinch of fine ground pepper (white, black or red – I like cayenne pepper because I like it hot)
Simmer for about 10 minutes

Add one cup half-and-half or whipping cream, and simmer 10 minutes
Add 1 cup crumbled feta cheese, gently stir in, and simmer 5 minutes

Serve with naan, pita bread, or any other bread favorite.

Brown Rice Casserole with Tofu 15/08/2009

Pre-heat oven to 350; grease 13 x 9 baking dish

3 cups cooked brown rice
1 lb tofu (organic, firm, and preferably locally processed), crumbled and sautéed
1onion
1 zucchini
1 ½ cups cooked beans (or 1 can of black or pinto beans)
1 can stewed tomatoes
1 each (if small or half each if large) green and red bell pepper
4 cloves of crushed garlic
1 16 oz container sour cream
2 cup cheddar cheese (pepper jack or other cheeses work well, too. I like to mix two types of cheese together)

Sauté all vegetables and garlic in 2 Tbsp olive oil
Add rice to pan and stir to coat with oil and mix diced veggies
Pour mixture into baking dish, and spread evenly in dish
Add ¾ of cheese and stir in
Add cumin, salt, pepper, chili powder, and garlic (to taste) in sour cream to create a zesty sauce for your casserole. Pour this sour cream mixture over the rice mixture in the casserole dish. Sprinkle remainder of cheese over the top. Bake until bubbly hot all the way through, approximately 45 minutes. Cool before serving.