V or LV TacosV Pinto beans (canned, make sure they have no lard)V Salsa
A lot of Tex Mex food has ingredients that a vegetarian can’t have. Refried beans most often have lard. Here is a Tex Mex menu that even a vegan can eat.
LV Blueberry Wild Rice MuffinsV Fresh fruitV or LV Milk, almond milk or soy milk
These delicious muffins are great for a snack, breakfast at home or breakfast on the go.
Better make two pans—these simple bars will not last long!
¾ cups graham cracker crumbs (about 12 squares)½ cup butter2 cups powdered sugar½ cup chunky peanut butter1 tsp butter to grease the pan with1 cup (6 oz) semisweet chocolate chips
To Make It:
Melt the butter. Break up the graham crackers into crumbs. The easiest way I have found to do this is to put them in a plastic zipper bag and mash them with my fingers or a spoon. Grease an 8-inch square baking pan.
In a medium mixing bowl, combine cracker crumbs and butter. Mix well. Stir in sugar and peanut butter. Press into the greased 8” square pan. In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over the peanut butter layer.
Put into the refrigerator and chill for 30 minutes. Take out and cut into squares. Return to the refrigerator and chill until firm, about 30 minutes longer. Store in the refrigerator.
Makes about 25 squares.
The daughter of a very good friend gave me this recipe. Very good and easy.
2 8-oz packages cream cheese10 green onions4 jalapeno peppersJuice from 1 lime8 oz gelatin-free sour creamUp to ¼ cup milk, if necessary12 flour tortillas
Take the cream cheese out to soften. Cut off the ends of the green onions, remove the outermost layer, then cut the cleaned onions into thin slices, including most of the green part. Set aside. Mince the jalapenos. Set aside.
Put the cream cheese and sour cream into a medium mixing bowl. Wash the lime on the outside. Cut it in half. Squeeze the juice from the lime into the bowl. Mix with a mixer until smooth. Add the green onions and jalapeno. Stir with a spoon until well mixed. If the mixture is too thick to spread easily on the tortillas, add milk 2 tablespoons at a time and stir until the desired consistency is reached.
Spread 1/12 of the mixture (about 1/3 to 1/2 cup) on a flour tortilla. Roll up and put on a plate or into a shallow baking pan. Repeat with the rest of the mixture. Cover and chill for at least 2 hours. Cut each tortilla into 8 to 10 slices, arrange on a platter and serve. You can also cover them with plastic and put in the refrigerator to serve later.
This delicious recipe comes from my friend Betty. It makes delicious, compact muffins. Perfect for breakfast on the go.
3 Tbsp unsalted butter, softened1 cup granulated sugar½ cup water½ cup evaporated milk2 cups unbleached white flour1 tsp salt2 tsp baking powder1-½ cups fresh blueberries1 cup cooked wild rice
Preheat the oven to 350°F.
In a large mixing bowl, cream together the softened butter with sugar. Add the water, evaporated milk, flour, salt and baking powder. Stir with a spoon until smooth. Fold in the blueberries and wild rice. Pour into well-greased muffin tins. Bake at 350°F until a toothpick stuck into a muffin comes out clean, about 25 minutes. Makes 2 dozen.
This Whole HouseTearoom - Antiques - Gifts106 East Doty AvenueSummerville, SC 29483(843) 851-8030
Lunch Monday through Friday 11 a.m. to 3 p.m. (Closed Wednesdays)Saturdays 11 a.m. to 4 p.m. – Best Day for Afternoon TeasSunday Brunch Buffet 9 a.m. to 3 p.m.
My sister, two cousins and I took a trip to Charleston, SC. We decided to visit a couple of plantations and stop in Historic Downtown Summerville for lunch. We inadvertently missed the turn, so we made the block. And what a wonderful miss that turned out to be! As we turned the last corner, we spotted a sign for This Whole House (twh), an 1875 home that owner Judy Thomas and her husband refurbished and made into a combination restaurant and antique/gift shop.
We happened to do this on Sunday. We timed it perfectly and were seated immediately at an adorable table with different dishes and silverware at each place setting. A scrumptious brunch buffet was laid out, yet they more than accommodated my request for no cheese or eggs by making a couple of dishes just for me. My traveling companions raved about the Broccoli with Parmesan and the French Toast Casserole. And their grits. Even in South Carolina (the home of grits), these were exceptional. Stone ground, yet creamy.
After brunch we went upstairs to look at the antiques. My sister found an antique tea set, while I went home with hand-made, antique Christmas ornaments.
The only way this could have gotten better would be if we met a local celebrity. And we did! Bruce Orr, author of several books about local ghosts and legends, was there when we checked out. Look for his books at www.lostinlegend.com.
If you are in the Charleston/Summerville area, don’t miss This Whole House. This family run restaurant and antique shop is definitely worth the drive.
Until next time,
Lisa (aka Veggie Gal)
Last year I incorporated a few herbs into our new flowerbeds. This year I dedicated the better part of two sections to herbs. This family portrait shows chives, dillweed, lemon balm, parsley, last year’s cilantro, this year’s cilantro, lambs ear, skullcap, stevia (looking pretty bad), sweet basil, last year’s Italian oregano, this year’s Italian oregano (note to self: see what survived and flourished before buying another one) and, I confess, an unknown. I sent a photo to my two favorite plant ladies to see if they can identify it. You can’t see some of the other herbs from last year: fennel (an interesting black color after surviving several nights below freezing), flat-leafed parsley, thyme and lemon basil (the only basil that survived even a frost). I will keep you posted on how they are doing.
I used some of these herbs routinely. Some I have only used dried, such as oregano. I look forward to discovering the differences between dried and fresh for these. Some I have never used at all and look forward to figuring out their uses.
What is very exciting is that I only need step out my front door to pick a leaf or two. I can’t wait to start using them!
A friend asked me if I had a recipe for Vegan French Toast. I did not. I volunteered to create one. I confess I did not consider being somewhat handicapped by never having eaten French Toast. I hear the gasps, but it is true. It apparently wasn’t in my mother’s repertoire and it just never occurred to me to order it before I went lacto-vegetarian.
So, before coming up with my own recipe, I decided to do a science experiment. I looked up regular French Toast recipes and all but one had this same ratio of eggs to dairy product: 2 eggs to ½ cup dairy. Dairy product varied from 1% milk to cream. That is a serious number of eggs to milk. So I whipped up two eggs in whole milk to see what consistency I needed to replace. Since I don’t eat eggs, I scrambled my science experiment and gave it to my large dog. He was thrilled at this unexpected bounty.
I needed a thickener. I opted for corn starch. I then looked up vegan French Toast recipes and found none with cornstarch. Most had 2 tablespoons flour per cup of non-dairy milk. A few used bananas. Since I didn’t want the banana taste, I didn’t go that route. I decided to stick with cornstarch (I think it mixes easier than flour for something like this) and, going by the 2:1 flour:cornstarch rule, it should have taken 1 tablespoon cornstarch. That ratio didn’t give me the thickness of the egg/milk combo. So I ended up using 2 tablespoons cornstarch and one cup almond milk.
Most recipes called for mixing this in a shallow bowl, which is then used to dip the bread in. Since I was going to whisk this, a countertop disaster briefly flashed in my head. So I mixed mine in a mixing bowl, then poured it into a pie tin.
The other thing virtually all recipes called for was stale bread. I didn’t have any stale bread, so I let some bread slices sit out for several hours and created some.
Then I was ready to begin.
First I assembled my ingredients. Bread was already out, so that left almond milk, cornstarch, cinnamon and vanilla extract. I mixed 1 tablespoon cornstarch and ½ teaspoon cinnamon together in a small mixing bowl, then whisked in the almond milk and 1 teaspoon vanilla extract. As I mentioned, I didn’t like the consistency, so I ended up whisking in another tablespoon of cornstarch. I poured the liquid mixture into a pie tin.
I put on a large, nonstick frying pan on to warm over medium-high heat. I did not use any oil in the pan because I have fairly new pans that work well without it. You may need to oil your pan. At this heat, a lot of oils will burn, so I recommend misting your pan with a vegetable oil. Or pour a little oil in the pan, then wipe it with a paper towel. The trick is to get the oil evenly distributed.
I soaked the first slice of bread for 30 seconds on each side, then carefully picked it up and put it in the pan. I soaked the second piece and added it to the pan.
After they cooked for a couple of minutes, I edged my spatula under the first slice to see if it was ready to turn. It was and I did. After both slices were done, I put them on a plate and repeated with slices 3 and 4. I made only 4 slices. There was enough liquid for about 6 total.
They looked great!
But how did they taste? Well, I put maple syrup on them, then stood there and ate two slices in about two minutes. One word for them: yummmmm!!
For the recipe with nutrition information, go here.
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Each month we will bring you breakfast, dinner and special occasion menus starring the foods you are already cooking, and featuring tantalizing new vegetarian dishes to appeal to everyone.