Glazed Carrots and Parsnips

Maple Glazed Carrots and Parsnips

Serves 4

　

1 bunch peeled baby carrots with end still attached. (parboiled)

2 large peeled parsnips cut into ½ inch thick coins. (parboiled)

5 boiler onions (parboiled then peel off skin) leave these whole

½ cup Maple Syrup

3 Tablespoons margarine

¼ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

Pre heat oven to 350 degrees. Parboil carrots and parsnips about 7 minutes or until slightly tender then add onions for 3 minutes remove from stove strain and peel off onion skin but leave onions whole (these should be small boiler onions). Arrange Carrots Parsnips and onions on cookie sheet. Make the glaze by heating Marge in the microwave with maple syrup for about 30 seconds. Stir together and add ginger, cloves, and nutmeg. Pour glaze over veggies and toss around with spatula. Bake in preheated oven for 15 minutes.

Triple Punks!

This is a trio of yummy Pumpkin seeds.

Seeds from 2 pie pumpkins
1/4 of a bag of butterscotch chips
1/4 bag of white chocolate chips
1/4 bag of semi sweet chocolate chips
Separate them from the guts and rinse in collander
Put them into a bowl cover them in warm sea salted water overnight.
Drain them the next evening and dry them for an hour or two on paper plates
Spread them out on an ungreased cookie sheet and sprinkle them with sea salt
Bake at 350 til golden brown approx 15 mins. you will have to stir then occasionally
While they are baking tear off three small sheets of wax paper and lay out on counter

Use a double boiler to melt (seperately so use three small glass bowls on a pot of boiling water) each kind of chips. separate roasted seeds evenly on the three pieces of wax paper and drizzle each set with 1 kind of chip drizzle. Let them sit until hardened enough to remove from wax paper back to baking sheet into three rows. Put back into oven and rebake about 5 to 7 minutes remove and let cool completely. Break apart and put into bags. They are so good!

Roasted Sweet Pumpkins

These are warm delicious and comforting
Serves 8


2 Pie Pumpkins

1 Stick Real Butter
2 cups Brown Sugar
 1 tblsp Nutmeg
1 tblsp Cinnamon
1 tblsp pumpkin pie spice
1 tsp Salt
1 tsp Cayenne pepper

All ingredients will be divided between the two pumpkins. Cut tops off pumpkins and scrape out insides and seeds. You can use the seeds later for my punks recipe. Put both pumpkins in microwave about 10 minutes to soften them a little this shortens cooking time you can do 15 minutes in microwave if you want to bake them quicker. Place microwaved pumpkins on a baking sheet and brush out sides and tops with veggie oil. Place all ingredients inside pumpkins dividing equally between the two. Place in oven on 375 degrees for about 1 to 2 hours stirring the insides to mix up with the melted butter. Remove from oven and stir again dust all over with nutmeg and powdered sugar and serve as a side dish or as a dessert in place of pumpkin pie!

Brie and Apricot pastries

Serves 12

1 Wheel creamy Brie 8 oz

1 small jar apricot preserves

Roll of filo dough thawed in refrigerator cut a three inches off of the end and freeze roll

Unroll filo dough cut into 3 square stacks. Spray muffin tin lightly make small crusts out of the filo alternating corners in the cups to make little pie crusts Saving a half stack to make tops. Brush crust with veggie oil. Cut Brie into 12 pieces and place into the cups add a spoonful of apricot preserves on top. Use the rest of the filo squares and separate them into 12 stacks take a few layers and bunch it up and push it into the apricot preserves to make it stick and this will make a top. DO this for all 12 then bake in a 325 degree preheated oven for about 10- 15 minutes checking constantly til filo is golden brown and crisp. Remove from oven and serve immediately.

Bacon and Honey Scallops from Vegetarian loves Omnivore book by Lady Veggie Head

Bacon and Honey Scallops
serves 4

1 bag fresh or frozen bay scallops 1 lb
4 slices bacon
3 tablespoons honey

Thaw scallops overnight in fridge rinse and drain and dry on paper plates with paper towels. set aside. Chop bacon in small pieces and fry until crispy add honey and mix then add scallops and cook 5 minutes or until white. You may get excess water from cooking scallops and you can drain this as you cook but leave some juice in the pan. Season with sea salt and fresh ground pepper. You can add more honey if you want them a little sweeter. Rinse and dry a bag of fresh flat leaf spinach place on 4 plates and top with scallops and bacon drizzle with the juice in pan. My husband loves these and if you are vegetarian you can leave off the topping and top spinach with white wine vinegar and olive oil with sea salt and pepper.

Lady Veggie Head makes an appearance

My husand Shawn and I made an appearance at a party last night. Hosted by Carrie and Steve Petrosky of Grand Blanc Mi. The cocktails were wonderful there was delicious food and we enjoyed a game of couples pool! We had a great time!

The Veggie Head Cocktail

The Veggie Head

4 oz V8 juice

1 ½ oz Three olives vodka

Lemon zest

Dash Sea salt

Dash Celery salt

Dash Fresh ground pepper

2 large green olives

½ tsp Worchester sauce

A drop Tabasco sauce

Stall of celery leaves on

Shaker

Hurricane glassrimmed with sea salt

Put everything in a shaker except celery and shake it like crazy. Pour into a tall skinny hurricane glass and add stalk of celery. May contain alcohol but also contains a serving of vegetables!

Spicy Lady Vegan Tostadas

Serves 4 

8  Flour Tortillas

Non dairy sour cream

1/4 Habanero pepper diced

1/4 jalapeno pepper diced

1/4 Ricotillo Chile pepper diced

1/2 brick of soy Tempeh sliced thin

1 Can Refried beans

1 scallion (green onion) onion chopped

Veggie shreds cheddar flavor vegan cheese

1/4 of a tomato

1 leaf romaine lettuce

A pinch of kosher salt

A pinch pepper

A pinch of chili powder

1 tablespoon margarine (non dairy)

1 tablespoon olive oil

                                                                                                                                                           

Heat olive oil in small skillet add tempeh slices, peppers (leave a small amount aside for topping), and 3/4 of the sliced scallion, (save rest for topping) (this is for heat lovers please use red green and orange bell peppers for children in place of the hot peppers) add salt, pepper and chili powder to tempeh and peppers fry over med heat smashing the temping up to resemble crumbles fry this mixture until golden brown. While that frying heat the margarine in med size fry pan till sizzling and place one tortilla in pan till bubbly then flip so both sides are golden brown, remove from heat. Add more margarine to pan if needed and repeat this with a second tortilla. While second tortilla is frying scoop a spoonful of refried beans and spread onto first tortilla then add some of the tempeh mixture, veggie shreds, and top with second crispy golden brown tortilla. Top second tortilla with diced tomato, chopped romaine lettuce, salsa, sour cream, cheese shreds and just a little scallion, and a little of each diced pepper. You can make as many of these as you would like just repeat process. You can serve this with Mexican rice or just slice it into quarters and make it a fun Mexican pizza for the kids

We got the Beet Pasta

Here are some pictures of the pasta I created tonight. Vegetarian creation comforting and soft.

Tofulicious Scramble!

1/3 brick soft tofu

1 med tomato Sliced into 1 inch coins

1/2 med purple onion sliced into strips or rings

2 tblsp goat cheese

4 basil leaves fresh

1/2 tsp all spice

2 tblsp marge

1 tblsp marge

Salt n Pepper

1/2 tsp rosemary

Melt 2 tblsp marge in large fry pan add spices, basil leaves, and tofu and scramble cook about 15 minutes. While this is cooking melt 1 tblsp marge in a sauce pan or small fry pan and cook (carmelize) half onion till dark brown and sweet. Move tofu to one side of fry pan and fry two or three tomato coins on both sides make sure to salt and pepper each side. Sprinkle 1 tblsp of goat cheese on each tomato let sit in pan for a minute and transfer to a plate. Sprinkle tomato with tofu and then carmelized onions. top with a leaf of basil. You can serve 1 tomato slice per guest for brunch!

Recipe for Rosemary's Red Skinz

I named these after the fresh herb Rosemary used in the recipe.. thought it was super cute!

10 redskin potaotoes rinsed dried and quartered
1 large parsnip peeled and cut into 1/2 inch coins
1/2 cup olive oil
2tbls sea salt
1tsp black pepper
2 tbls granulated garlic
2 tbls fresh rosemary chopped
2 tbls fresh thyme chopped
1/2 tsp fresh grated ginger root

preheat oven to 350 degrees
Mix all ingredients except Pots (potatoes) and Pars (Parsnip coins)
Mix oil and herbs well in medium mixing bowl. Add Pots and Pars and coat thoroughly then dump all onto a non stick baking sheet. Bake until fork tender about 45 minutes. you can stir them around if you like while cooking but I don't. Serve as the main course if you are a veggie head or as a side if you have an omnivore at the table :)