Sunday, December 4, 2011


frozen pie crust ( check labels!)
canned apple pie filling (2)
white flour
brown sugar
earth balance

preheat oven to 375 degrees
put cans of apple in  mixing bowl and add 1T cinnamon ( I may add a bit more) and 1T brown sugar ( or white) mix well.
place mixture in frozen crust

topping; 1cup oatmeal 
1/2 cu flour
1/2 cu brown sugar 
1T cinnamon
place in cuisinart or blender and mix well

drop in 1T of earth balance ( or 2T)
mix til crumbly...
pour over apple mixture in pie crust

place on baking sheet ~ bake 50 mins
not fat free though.. 


cooked rice
mushrooms of your choice

saute onions and mushrooms in a non stick frying pan 
add as much rice as you like into mixture, stir fry a bit

enjoy! ( I add a touch of salt sometimes, or parm sprinkles)


6-8 russet potatoes
earth balance butter
coarse salt

scrub and clean potatoes, place on dinner plate, poke with a fork, cover in a papertowel, place in microwave, cook on "potato" ...

put 1-2 teaspoons ( I use 1)EB in a mixing bowl, dump cooked potatoes into the bowl and shake it around til they are coated with the butter, then shake T salt into bowl, mix up again, place back on dinner plate... anytime you get hungry just grab one and eat it! they are great room temperature too, or cold!

Tuesday, November 22, 2011


2 cups Red Mill Almond flour
2 cups nutritional yeast
2T dried minced onion
1T or a bit more coarse kosher or sea salt

blend all together in cuisinart til mixed well
( don't make it into almond butter!)

sprinkle on anything you would sprinkle parm cheese on, it's addictive! 


I make corn chowder once a week, a huge pot of it so we can have it several times. 

I put a pot on a high burner, cut up one large onion, saute it in 1/2 cup or so of veggie broth ( Swanson is my favorite). Then add at least 2 more cups of water, then 2 cups or 3 depends on how you like your soup, unsweetened organic soy milk, 1 bag of frozen oreida russet potatoes( the plain ones), 2cups frozen corn, 2 cans creamed corn, 1T paprika, 1T dried chopped chives, 2t dried minced garlic, cook about 30 mins on medium low...blend up a bunch of the soup ( I use one of those hand held blenders) til it is kinda thickish... then I add 1 bag of frozen carrots, any shape you want. Cook another hour or so to marry flavors.. YUMMMY! eat til you drop! you can add more water or soy milk if you need to to thin it.. 


TAKE as many potatoes as will fit on a dinner plate, scrub them then pierce them with a fork. Cover with a paper towel, not sure why but it's just what I do...
place in microwave on potato, cook...

take out, put cooked potatoes in a large mixing bowl that has 2T of earth balance in there, shake the bowl around to get them coated with the "butter" place them back on the dinner plate and salt them with coarse kosher or sea salt.. enjoy all day long.. hot or room temperature...I eat mine off a fork if it is too hot.. yum! 

Saturday, May 7, 2011

BREAD~ if you must, rye or pumpernickel (love brownberry ovens)

I sometimes have peanut butter ( natural of course with no added sugar or oils), and smuckers simply fruit jellies and jams...

or I use one of these to have with my rice/corn pasta.. yummm

Friday, March 18, 2011


Recipe courtesy of:
Fatfree Vegan Kitchen
This is a printer-friendly version of the recipe.  For complete article with photos, please click here.
Lower-Fat Peanut Butter Banana Cookies
One of the great things about this recipe is that you probably have all the ingredients in your pantry. Use chunky peanut butter if you like pieces of peanut in your cookies (I do!)

1/2 cup natural peanut butter, chunky or smooth
1/4 cup brown sugar
1/2 cup sugar
3/4 cup mashed banana
1 cup unbleached flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 pinch salt
1/4 cup non-dairy chocolate chips (optional)

Preheat oven to 375. Line 2 baking sheets with parchment paper or a silicon baking mat.

Cream together the peanut butter and sugars. Add the mashed banana and mix until creamy.

In a separate bowl, combine the flours, baking powder, and salt. Add the flour mixture to the peanut butter a little at a time until totally absorbed. Add the chocolate chips, if desired, and mix until well-blended, but do not over-mix.

Drop by rounded tablespoons onto prepared pans, about 2 inches apart. Flatten with a fork dipped in water. (These cookies will not spread as they cook, so the shape they're in when they come out of the oven will be about the same as when they went in.) Bake for about 10 minutes, until bottoms are golden brown. Remove and let cool before serving.

Makes 20 cookies. Each without chocolate chips contains: 102 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 63mg Sodium; 1g Fiber. Weight Watchers 2 Points.

With chocolate chips: 116 Calories (kcal); 4g Total Fat; (30% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 64mg Sodium; 1g Fiber. Weight Watchers 2 Points.

Friday, March 11, 2011


JUST LOVE this soup... 

saute half an onion in water til soft,  add 1 small can of veggie broth,then two more cups of water, add  two  cups of unsweetened almond milk or soy, add at least 1 cup of frozen corn,  two cans of creamed corn and maybe 2 cups of cut up potatoes, parsley,paprika and minced  garlic flakes, maybe 1-2 tsp of each... to taste?

cook it 20 mins, take out  2 cups of  the mixture and  put it in your blender to liquify it.. then add back to soup.. 

yummy... eat til you are stuffed!!