Ambrosia Mold

INGREDIENTS
1 (8 oz.) can crushed pineapple in juice, undrained
2 cups boiling water
1 (8 serving size) or 2 (4 serving size) pkgs. orange jello sugar gelatin
1 3/4 cups thawed Cool Whip whipped topping
1 (11 oz.) can mandarin orange segments, drained
1 cup miniature marshmallows
1/2 cup coconut (optional)

DIRECTIONS
Drain pineapple, reserving juice. Add enough cold water to the juice to make 1 cup. Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Stir in measured pineapple liquid. Refrigerate 1.5 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until smooth. Refrigerate for 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows, and coconut. Spoon into a 6-cup jello mold> Refrigerate 4 hours until firm. Unmold onto a chilled platter.

Yield: 10 servings

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I felt as if I were walking with destiny, and that all my past life had been but a preparation for this hour and this trial. ~ Winston Churchill

 

Vegan Ziti

INGREDIENTS:
8 ounces whole grain ziti or other tube-shaped pasta of choice
8 ounces firm or extra-firm regular tofu
3 tablespoons nutritional yeast flakes
4 teaspoons freshly squeezed lemon juice
2 teaspoons agave nectar or brown rice syrup
2 teaspoons garlic powder
1½ teaspoons onion powder
¾ teaspoon dried basil
¾ teaspoon dried oregano
½ teaspoon sea salt
dash of freshly ground black pepper
1 cup stemmed and chopped spinach
2 tablespoons chopped fresh parsley
1½ cups bottled marinara sauce or other tomato sauce of choice
¼ cup shredded vegan cheese of choice

DIRECTIONS:  To cook the ziti, fill a large pot two-thirds full with filtered water and bring to a boil over medium-high heat. Add the ziti and cook, stirring occasionally, according to the time on the package instructions or until tender.
Meanwhile, crumble the tofu into a large bowl using your fingers. Add the nutritional yeast flakes, lemon juice, agave nectar, garlic powder, onion powder, basil, oregano, salt, and pepper and mash with a fork until completely smooth.

Preheat the oven to 375 degrees F. Lightly oil a 9-inch square baking pan or casserole dish. Drain the ziti in a colander and add it to the tofu mixture along with the chopped spinach and parsley. Stir until well combined.

Place half of the ziti mixture into the prepared pan. Top it with half of the marinara sauce and half of the shredded cheese. Repeat the layering procedure with the remaining ziti, marinara sauce, and cheese. Sprinkle a little additional cheese or nutritional yeast flakes over the top, if desired. Bake for 30 minutes or until heated through and lightly browned around the edges. Serve hot.

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A fool uttereth all his mind: but a wise man keepeth it in till afterwards. ~ Proverbs 29:11

 

Cranberry Salsa

INGREDIENTS
1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions; cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar
1 pinch salt

DIRECTIONS
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

The truth is incontrovertible, malice may attack it, ignorance may deride it, but in the end; there it is. ~ Winston Churchill

 

Creamed Rutabaga and Pearl Onions

INGREDIENTS
12 ounces pearl onions
1 large rutabaga, diced
1 cup heavy cream
2 bay leaves
1 tablespoon chopped flat-leaf parsley
1 garlic clove, smashed
1/2 teaspoon fresh grated nutmeg
Salt and pepper, to taste
1 cup goose stock or chicken broth

DIRECTIONS
Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, and then plunge into an ice bath to stop the cooking process. Drain them, and then remove the skins. Toss diced rutabaga into pot of boiling water and cook until tender.

Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock and tender rutabagas. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

The foliage has been losing its freshness through the month of August, and here and there a yellow leaf shows itself like the first gray hair amidst the locks of a beauty who has seen one season too many. ~ Oliver Wendell Holmes