Christmas break is over! 7 recipes cooked

Here they are with my ratings: Cauliflower Marranca pg 78 V++
Texas caviar salsa pg 202 V++
Gratin of Young Artichokes pg96 V-
Wild Mushroom Spread pg 9 V+++
Chickpea Roasted Pepper and Rosemary Spread pg 3 V+
Holiday delight punch pg 4 V++
Gazpacho with mashed Avocado pg 36 V++

These recipes were all great for the most part except the Gratin of artichoke. This might have been good but the artichokes I used must have been to old so it was like chewing on sharp fish bones or chicken bones. As a vegan, if you miss that sort of bone picking then I recommend it. I will definitely try this one again with artichoke hearts or baby artichokes which are extremely hard to find!

You have to try the mushroom spread. It is awesome. I would recommend spreading it on the bagette rounds and serving it warm. Delicious!

Merry Christmas! Dec 24th

Sorry for my lapse, but it was the only way I could get ready for our big family Christmas. Something had to give. We are cooking up many of Bill's appetizers for our Christmas eve celebration. We'll let you know how they are received and, hopefully, in time for your New Year's eve party

Recipe 214 Taco soup V+

For the further report on the Lentil Walnut spread, Sam ate 1/2 of it for lunch! He loves it. I had some in warm pita bread and that was great too.

Tonight's recipe was Taco Soup pg57. I rated it V+ but I think it may be one of those recipes that needs to sit overnight. So I will let you know if the rating goes up tomorrow. Definitely a good hearty soup, easy to make and very tasty.

Recipe 213 Lentil Walnut Spread V++

Tonight, I made Lentil Walnut Spread pg 5. I think this is a very versatile spread. It is similar to a pate'. It's good on crackers and it also might be great in a sandwich or finger roll. We'll try that tomorrow and let you know.........

Recipe 211 & 212 Great dessert bar

Tonight we had the Split Pea Soup V+ (pg 54) for dinner and Date Pecan Squares V++ (pg 176) for dessert. Both were very good. The soup is very hearty and very much like the pea soup you might be used to. I cooked it a little longer than recommended in an attempt to get the peas a little mushier but I guess you would have to cook it for hours to get that consistency. So I ran 1/2 the pot of soup through the blender to give it a creamier consistency. I also added a couple of potatoes which I think helped (being Irish I believe potatoes help everything).

The Date Pecan Squares were scrumptious. It is hard to imagine that such a super healthy dessert could taste so good. I used walnuts, as I was out of pecans and they were wonderful. I served them to company tonight and I will make them for company at Christmas and New Years Eve. In fact, I think I will go have one or two right now...........

Recipes 208,209 & 210 Vegan Antipasto V+++

Sorry, I haven't been able to blog for the past few days. It gets pretty hectic running two businesses and a church and taking care of my 98 year old Mom and a teenager!!!!

With life as busy as it is, it is all the more important to eat well and to eat together at the dinner table. I am so glad to be cooking all from scratch with fresh ingredients. I had really slipped into the "prefab meal syndrome". Quick and easy was the name of the game! It takes some time adjustment to get back to real cooking, but it is so worth it.

Three more recipes cooked: Marinara Sauce pg 192 V+, Green Herb dressing pg 190 V+ but the crowning glory is Vegan Antipasto V+++. This is a meal in itself. It would be great for holiday parties, as it looks as beautiful as it tastes. It serves 8.

Tomorrow,its split pea soup...............without salt pork ???????????

The midnight blogger rides again or cooks again as the case may be

Two more recipes cooked and both rate V++. Bill's Summer Pasta Sauce pg 200 poured over whole wheat Spaghetti was fantastic. It is simple to make and most of the ingredients you will have on hand. I used salt free canned tomatoes, as the last of our garden tomatoes were eaten in BLTs for lunch (I use Fakin' Bakin, great stuff). This would be a great company dish as it serves 8.

I also made Maple vinaigrette pg 191 and served it over spinach, mini orange slices, chopped red onion and pecans. Wwhat a great salad!

Along side I served warmed Italian bread split in halves and covered with Earth Balance and fresh rosemary. Very good! So glad I ran out of the crushed garlic I was going to use or I might never have discovered this.

Good night. ZZZZZZZZZZZZZZZZZZZZZZZZ!

Recipe 205 Tomato and Okra Stew pg 151

Maybe you have to be Southern to get into Okra. The gooey texture takes getting used to. With enough Braggs and red pepper it all got eaten but no rave reviews from any of my family. So I rated it just V. Maybe if I had used fresh instead of frozen okra it would have been better.

Well, I've gotten a little behind on cooking the recipes in the book but I have been in the kitchen quite a bit with my grandaughter, Lewella. We made a gingerbread house fully decorated and a train cake with all the cars from engine to caboose. We had so much fun adorning it with candies and colored frosting. I should have taken a photo for you. Back to serious cooking tomorrow......

Recipe 204 Miso Soup

Who would ever guess that a soup with a name like Miso would ever taste so good. I rated it V+ as I would definitely cook it again. This is an extremely healthy dish, as Miso is a known cancer fighter. In fact, the Journal of the Natl.Cancer Institute
reports a 50% reduced rate of breast cancer linked with Miso soup consumption.

If I rated recipes on their health promotion this would be a V+++.

Hope you all have a great Thanksgiving. I saw a wonderful sign outside a church in Rockland that said Thanksgiving is our Declaration of Dependence Day. I like that!

Recipes 202 & 203 both V++

Just in time for Thanksgiving, I pulled out Bill's recipe for stuffing (pg200). This is the best stuffing I have ever tasted. Fresh herbs do make all the difference.
I am so glad I took the time to plant an herb garden. I had the use of them all summer and now I will bring them inside for the winter. Hope you will try this truly great recipe.

Katie made another awesome dish, Spinach Artichoke Casserole(pg 141). After Thursday, if you are hankering for a change of pace from the old Thanksgiving Tofurky leftovers, try this mouthwatering dish. You will be glad you did.

Recipe 201 Beet Salad V+ (pg 19)

Katie made this healthy dish for her family and I was lucky enough to have a bite of the leftover salad when I visited her on thursday. It has an intriging texture and I thought it was one of the more pleasant ways to eat one of my least favorite foods, beets!

It must be childhood memories of having to clean my plate and gag down those strange, mushy beets. I can't think why else I would have developed such an aversion to them. They say that time heals all wounds and I guess that is true because now I rather like them.

Katie said next time she makes this salad she would decrease the wasabi by 1/2 as it was a little overpowering. I think I would agree.................

Recipe 200 !!!!!!!!!!!!!!!!!!!!!! Can you hear the bells ringing?

Minestrone Soup pg 44 was rated V++ by all five at the table tonight. It is wonderful and I would rate it high on the "comfort food" scale.


Tonight I am heading to Lexington and will be shopping at Trader Joe's tomorrow. When Mom got wind of this she said "don't forget to get my gingersnaps at "G.I.Joes"
She was completely serious!

Recipe 199 ! Granola (pg 165)

I was sceptical about this recipe as it sounds strange because it calls for using a box of granola in the recipe? But I was delightfully surprised when I tested it out in a bowl with cold soy milk. I made 1/2 the recipe as directed, sweetened with molasses and the other half sweetened with maple syrup. Both were wonderful!

I am looking forward to breakfast tomorrow.......................

Recipe 198 Wild Rice and Pine Nut Salad V+++

Awesome is the only way to describe it. We couldn't stop making exclamations about how good this salad was all during dinner. This is like nothing you have ever tasted in your life. Your taste buds are going to go (pine) nuts over this. This would be a great salad to have around for the holidays. It will keep in the refrigerator and it would be wonderful to pull out to eat with those Tofurky sandwiches!!!!!!!!!

#197 Mushroom soup

Almost to 200! I think I will celebrate with a big cook off. What fun.

Tonight, I made the Mushroom soup on pg 45 which was quick and easy but not very tasty until I added cooking sherry, Braggs and vegetable bouillion. That brought it up to a V+. Its a healthy recipe and it might be better, as Bill suggests, as a sauce for pasta.

Long day so I will keep it short........................

Recipe 196 Cranberry Crisp pg 175 V++

For a great holiday dessert try Bill's Cranberry Crisp! I topped it off with Vegan whipped Cream (which I found at Whole Foods) It comes in an aerosol can just like Ready Whip. I served it warm and it was not only picturesque but delicious. I did sprinkle the fruit with 1/3 cup of raw sugar before adding the granola topping and it was plenty sweet. The recipe calls for stevia but I just can't stand the taste of it so, not being a complete purist, I added a little sugar.

Sam is going up to help Bill and Debra finish closing in their new timberframe home tomorrow with another man from our church and many other volunteer friends of Bill and Debra's. Maybe I can send you a photo of this amazing structure as Debra usually sends us updates. I will try......

Sweet Potato Risotto V++

Want a change of pace and a completely imaginative meal? If the answer is yes, try cooking this wonderful dish on pg 150. The directions are slightly incomplete so just wing it like I do and you will be delightfully surprised like I was with the wonderful taste and texture of this dish.

Tonight, we had a potluck supper here with all our tenants. What an array of spectacular dishes we had: Spanikopita, Asparagus Salad, Tortelini, musakka, and the carnivore option of Roasted pork with Mango Salsa. For dessert: apple pie, Short bread with caramel and chocolate topping etc. Wow, am I full.

After dinner we played a game for an Ice breaker where you write about some adventure you have had that no one else in the room would know about. Then you all try to guess who did it. Sam wrote " I blew up a significant piece of my property with dynamite" They all guessed immediately who that was.

I wrote that I met my husband while skiing and he invited me to share the chairlift ride with him. As we neared the top, he accidently slipped of the chair and dropped 25' to the ground, landed on his feet and pretended he did it intentionally!

They all guessed correctly on that one too!!!!!!!

194 Recipes cooked and one of the best was cooked tonight

You have to try Tomato Pie on pg 151. It is fast and fantastic. You can assemble the pie in five minutes when using a frozen WW crust. The directions are a little unclear but just put all the listed ingredients in the crust with cheese on top and sprinkly lightly with tabasco. I did not use any Braggs. I used 1/2 green onions and 1/2 chives where Bill called for Spring onions (not sure of what they are but this worked just fine)

Let me know if you want a cookbook. I will get you one for just $10. This recipe is worth $10. alone.

I think I will celebrate when I hit 200 recipes!!!!!!!!!

Black Bean soup V++ wonderful autumn soup

This is a great soup for a cold evening See pg. 20. I was delightfully surprised by the wonderful taste. So I must share it with you:

1 lb dry or 3 cans of black beans (which I uused)
1 Lg onion and 2 cloves of garlic chopped and sauteed is oil
1 bay leaf
1 tsp dry mustard

Mix all together is large pot and add a cup or 2 of water and simmer for 1/2 hour

Add 1/2 to 1 cup of dry sherry and Braggs to taste

Blend till smooth and serve. Add water if to thick. Serves 4

Enjoy!!!!!!!!!!!!!!!!!!!

Recipe 37 of the 100 day challenge (192 recipes cooked so far this year)

Wow, only 150 plus recipes to go!!!!!!!!!!!! We'll make our deadline yet.

Last night, we had 5 dinner guests and I served Pasta Fagioli pg 120. It was a great dish for company as it is all in one pot. I served it with a salad and hot bread and everyone loved it and several had seconds.

In my best Italian accent, I told Debra Irwin we were making what is listed as Debra's mother's recipe for Pasta "FA-GI-OLI". I thought I really had the pronunciation down. Quizically, Debra asked do you mean "Pasta FAZOOL"? Guess I better brush up on my Italian!!!!!!

Day 24 & 25 Two more recipes (one is a great Thanksgiving recipe)

Tonight I made Stuffed Shells with Marcella Spinach page 148 ✓+

I ate dinner about 4.5 hours ago, but I am still tasting garlic! To make the filling I pureed chick pea to make a paste which held together all the other ingredients, I thought that was a great way to thicken the sauce instead of using ricotta. If anyone out there is going to make this recipe I would recommend cooking the garlic with the mushrooms and onions. If you are going to stuff the shells and not bake them like the recipe suggests I would suggest adding all the ingredients to a big pot and bringing to a simmer and then stuffing the shells. I followed the recipe but then felt like the dish needed some time in the oven, so I baked the shells at 250 for 25 minutes. The shells dried out very slightly, but the flavor and consistency of the stuffing was improved. I might even add a little sauce to the top. So... recipe needs some work, but good flavor. This was my first time stuffing shells, it's a fun way to serve a meal! Katie

Here is a great way to serve Sweet potatoes for Thanksgiving. See Bill's recipe for Sweet Potato Casserole pg 150. The best part is it can be done ahead and it cooks in a crockpot for 4 hours. I gave it a V++ as it is delicious and it could not be easier to cook! Ruth

Day 23 of the 100 recipe/ 100 day challenge

  Just wanted to show you the two helpers that I had in the kitchen this week. Little henry is just 5 months old and already has culinary interests. He is so cute!

Well, tonight, I made the Greek Style Stuffed Artichokes, pg 98. This might be a good dish for the "Big Fat Greek Wedding", but for me it was too much work for the end result so I just gave it a V. It is really more like an appetizer than a main dish and although it is flavorful I would not cook it again.

Tomorrow, we have our big Trick or Trunk Halloween Party at church so I doubt I will cook until Monday. Talk with you then.........

Day 22 Great recipe for Southern Style Greens

I shouldn't wonder that Bill would have an awesome recipe for southern greens. Being a Louisiana boy, I am sure he was raised on recipes such as this. I was first introduced to Southern greens when we moved to Maryland while Sam was in the service.

That was also where I was introduced to Possums. Little did I know that they were living in our dirt floor basement under our house. One morning, I found that one had crawled up through the shower drain and was sitting there as I stepped in. Folks said they heard the scream clear down to Popp's store where all the local boys hung out. I don't wonder! (Hope you can hear the thick accent)

Anyway, back to the greens, they were the best I've tasted so I gave them a V+ which means I would definitely cook them again but it is not a real company type of dish, just good ole' home cookin' kind a dish. I used just 2 T of curry powder and that made it plenty hot. The potatoes in this dish were heavenly.

I also made Downeast Maine Pumpkin Quick Bread, pg 163, which I actually baked as muffins. The light texture was wonderful but they tasted rather flat. I am going to experiment with them to see if I can perk them up. They might need more Braggs or cranberries.

The big news is that Trader Joe's opened today in Portland to record crowds. So much so, that the streets and parking lots were grid locked. People were even parking at Whole Foods and walking over. I am sure Whole Foods loved that !!!

Day 21 and 22 two more great recipes cooked and great idea for Thanksgiving

Tonight, I made Bill's Stuffed Winter Squash, pg 149, using my homegrown acorn squash. It was so good that I rated it V++. This recipe would be very dependent on getting good, dry squash. I have never figured out a way to tell from the outside, but growing your own is a sure bet. I did not use the stevia suggested as I hate the taste of it so I used a little raw sugar instead and it was delicious. The recipe makes enough stuffing for 3 large acorn squash.

For dessert, I made Granola Crunchies, pg 178, and they were delightful and so quick to whip up. Its nice to have a sweet every now and then.

Now for Thanksgiving, I recommend a new product called Turk'y. It comes stuffed and with a slightly, crispy outside skin and rosemary gravy. Its by far the best turkey alternative that I have found. Tofurky move over..........

We celebrated a mini Thanksgiving last night with family as Loren is headed for Sweden next week for a three month stay. He's hoping to hook up with an American family over there so he and Maja can celebrate Thankgiving officially on the 25th!

Day 20 Lemon thyme pasta with roasted vegetables V+++

This was an outstanding dish and made a great choice for company. Katie helped with the outdoor grilling of the vegetables while little Lewella and I watched little Henry and prepared the salad. Lulu, as I call her, is such a big help and a wonderful big sister. Everything is more fun with Lulu, even cooking.

This dish is time consuming to prepare but most of it can be done ahead and it is well worth the effort. Everyone loved it including Lulu!

Day 19 Puttanesca Sauce and Ranch Salad Dressing

This very unusual pasta sauce, pg 196, made a wonderful meal on top of WW Penne and served with a giant, green salad with Bill's Ranch dressing pg 196. I rated both check +.

Tomorrow, Katie and I (and little Lewella, of course) will be cooking together for a family dinner party. Katie's parents will be joining us along with Chris, Katie and Loren. So we will have ten in all. What fun !! I love a party !!

Day 18 Katie is cookin' again, 2 more recipes

Potato and Chic Pea Curry ✓+ pg 131.

Curry is a great fall spice. It's warm and exotic flavors are great for all the root vegetables getting ready to be harvested and brought to the table. This recipe didn't actually call for curry powder, which is what I usually use, it broke it down in to specific spices- turmeric, coriander and cumin. Chris and I made this together and it was like a Spices 101 class with an emphasis on pronunciation. This dish uses lemon juice and molasses which are a great addition to a standard curry fare, but one ingredient that could be substituted is the apple juice. 4 cups (!) apple juice is what the dish is simmered in and the potatoes actually cook in it. I think the sweetness is too much for me. If I make this again I would either cut with veggie broth or diluted with water. A tasty meal with garlic nan bread (found at Trader Joe's frozen section) and a simple spinach salad. Serves 6

Eggplant with Pine Nuts ✓+++ pg 87

5 cups of Grapeseed Oil!!! Really?! yup. Fried eggplant is delicious. I think I ended up using more like 2 cups because I sauteed the eggplant instead of frying. This was also delicious. As with many of the recipes in this cookbook, the ingredients are uncommon, the combination of foods is at times questionable, the prep instruction are written in block paragraphs and the amount of vegetables to be chopped, diced and minced are over the top. And then you roll up your sleeves, pull out the beautiful produce and start smelling the spices and magic happens. This recipe was another treasure. The sauce is soo easy and soo good. The end result is simple and scrumptious, who knew eggplant and pine nuts go together like peas and carrots? Serves 4.

Trader Joe's is coming to Portland Maine Friday October 29 at 87 Marginal Way. They have a great, great, great selection of food, check them out!

Day 17 Cookin' with Katie and Lewella, 6 recipes

Almond Crunchy Delight +++. pg 171

This dessert is awesome! Lewella insisted that she help roll the balls, I couldn't say no. I ended up with about 50 Almond Crunchy Delights, half rolled in coconut and half rolled in chopped pecans. I was curious how the 16 dates would add to the flavor, but I couldn't taste them at all, I just know they're in there and now I can tell myself that this is a healthy dessert! Like with all Bill Irwins wonderful recipe they are flexible as far as what you could take out and add in. Cranberries, orange zest and ginger are additions that come to mind... yumm... I try to stick to the recipe for blog purposes and just to get to know the recipes and cook book. I store my extras in the freezer and they are a great, small, satisfying treat. The only thing I would do differently is remember to take the pits out of the dates (I didn't get a single pit, but of course everyone else has!)


Rice with Garbanzo Beans +. pg 134

This recipe was enticing in its simplicity of ingredients and quick preparation. I love garbanzo beans (and this love has surely rubbed off onto LuLu, she even pronounces Garbanzo correctly) and this is a recipe for garbanzo bean lovers. Kinda boring though. If I only have 30 minutes to get dinner on the table I would rather eat a boring Bill Irwin recipe than a salty, too rich store bought frozen meal, but that's me (I don't think Chris would agree).


Sweet and Sour Stir Fried Red Cabbage. ++. pg 149

Chris, my lovely husband prepared this dish for us. It was so good. I thought I had caraway seeds in the cupboard, but I didn't. A great way to use all that cabbage that fills up the farmers market this time of year and throughout the winter. I can see using the sweet and sour sauce for green beans, snow peas, cauliflower and all those stir-fry worthy veggies.

Vegetable Casserole ++. pg 153

Beautiful meal. The vegetables are stacked on their sides (can you picture it?) so it creates a rainbow effect. I served this for four and we ate it all up. It may have been a better meal for 2 with a serving leftover. The fake cheeses they make now melt perfectly and have good flavor. A hearty casserole. What I associate with a casserole meal is pot lucks and the after dinner food coma because it's easy to eat too much casserole, there is always such large portions. With this meal you can eat a huge portion but because it is a plant based dinner you feel great afterward. I find I do wake up hungry in the morning but I'm guessing that's because I'm nursing all night.

Zucchini Spinach Lasagna ++. pg 157 and Cashew Pimento Cheese Spread + pg 2

This recipe was super easy and so yummy. Plenty of food for 4. The recipe for Cashew Pimento "Cheese" is really interesting. (pg. 2 +) 1 cup cashews and 1 cup water blended. Then simmer until it thickens. It is like a vegan rue, adding texture and thickening. Makes about 1.5 cups. We thought it would be a great alternative to a red pizza sauce. Back to the lasagna... The sauce lends a tangyness because of the pimentos. I really like making and eating lasagna, it is a creative way to cook a meal and it can be as simple or as fancy as you want to get. With this lasagna it is the sauce and the lack of any cheese (real or fake) that sets it apart. I liked this recipe. I'd say it was easy to make and on the simpler side.

Grilled Tempeh Sandwiches ++ pg 103

Great flavor in this sandwich. Marinating tempeh in red wine is such a great idea. Like the recipe says, you can experiment with your favorite marinade. I think this recipe was added to the cook book to familiarize you with tempeh. Pretty much it is a flavor borrower, so whatever you use for spices and sauces will be showcased and the flavor of the tempeh (which isn't great) recedes. I thought this sandwich is a +++ but Chris thought just a +, so another ++!

Day 16 Grilled Tempeh Sandwiches

This was a delightful change of pace. The marinade gave the tempeh a wonderful flavor. I served it on whole wheat Naan topped with avocado, lettuce and Veganaise. This would be a great summer twist for the BBQ. I rated it V+.

Tempeh is made from whole soybeans mixed with rice, millet or other grain and a "starter" is added for the fermentation process. Traditionally, it is fermented wrapped in banana leaves for a day, but most commercial operations use other methods now. Grilled Tempeh is a great alternative to a hamburger!

Day 15 Vichyssoise Soup

This was a nice fall soup. I served it warm, although it is traditionally served cold. Somehow on a cold fall evening, warm soup just sounded better. I will let you know how it tastes cold tomorrow. I rated it V+.

Tonight at church, we watched a video presentation by Bruce Wilkerson called the Dream Giver. It is designed to help people focus on the things they really want to do in life. So tonight, one of the things I couldn't help thinking about was how wonderful it would be to take this cookbook to a big time publisher who could do the proper promotion to share these health giving recipes with everyone.

I have to admit my Vegan cooking was extremely limited prior to using Bill's book. I was mostly making traditional meals and just omitting the meat. I was using way too much prepared and packaged food items which contain so many preservatives and additives. What the heck is Xanthan gum anyway? It is in everything!

As my mother says, "Why don't you ask Mr Google". I think I will do just that and let you know tomorrow....................

Day 13 and 14 2 more recipes

Blackstrap Beans pg 73 and Green Chili Grits pg 101 both V+ were easy and quick to put together. The variety is nice and and both would be good served as a side dish.

Both very healthy dishes and you can spice them up or not according to your personal taste.

Blackstrap molasses can be found in any health food store and is much better for you than the Grandma's Molasses that you find in most baking aisles. It is a good source of iron. Sam's mother used to have a spoonful of good molasses every night and she lived to be 101!

Day 12 Falafel Pita Sandwich

This one was a struggle. The falafel mixture came out very mushy and I am not sure why. I did use canned beans instead of cooking the dry and that may have something to do with it. It was the consistency of rather loose mashed potatoes so trying to fry them was a challenge. When you added enough hot pepper and Braggs to the sandwich it tasted good but the consistency was not very pleasing. I'll try this one again with the dried beans. I just gave it a just a "check" for now.

Day 11 Katie made the Apple and Onion Stuffing Muffins

Deee-lish! This time of year the fall herbs start to tempt the palate, and there isn't a better way to use sage and bay leaf than in yummy stuffing. This recipe had such great flavor. I wasn't sure how to use the Apple and Onion Stuffing Muffins in a me, but we pulled it all together. I baked portabello mushroom caps as the main dish. The muffings paired scrumptiously with the meaty earthy flavors of the muffins. Curried carrots and baked sweet potatoes filled out the meal. The recipe made 12 muffins and then some. I think these are going to keep well and will be a good snack. I rated them V++

Day 10 Two top rated recipes

 

Hearts of Palm Strudel with Remoulade Sauce was something fit for a king. It received the top rating V+++ (I think I will start using a V for check mark). I made it with canned hearts of palm as I do not know where you would find it fresh in this neck of the woods. I used two whole sheets of filo per roll. The Remoulade Sauce was heavenly in and of itself. I could not find the Creole mustard so I used South Western Mustard which I highly recommend. We had six at the table tonight and everyone was tantalized by the taste.

The second recipe I used was the Raw Pie Crust (also V+++) which is simpy made by mixing 2 cups of well ground, raw walnuts, 4 T maple syrup and 1 T vanilla. Then spread in pie plate, chill and fill!
I filled it with cooled chocolate pudding made with soymilk and Rice Whip (you can get it at Whole Foods). This pie was scrumptious. The crust stays soft so be carefull serving it.

By the way, I just heard that Trader Joe's is opening in Portland at the end of this month. You will love this store. It has many of the same items that Whole Foods offers but for 1/2 the price. Great place to get that Tofurky for Thanksgiving!!!!

Day 9 Sesame Roasted Turnips

I used small white turnips in this recipe. They had quite a strong taste compared to yellow turnips which I think might be better. I cooked them much longer than recommended to get them tender. I rated it check + and I think I will try it again with the yellow turnip.

Tomorrow, I am making Hearts of Palm with Remoulade Sauce. It sounds wonderful as you wrap the hearts of palm in filo dough after tossing them in the sauce. It calls for Creole mustard though? Anyone know what that is?

Day 8 Bill's Raw tomato soup and my own chili recipe

This soup on page 48 rated check++. We all loved it and my mother, now 98 1/2, raved about it. I think this Vegan diet has given her new life and vitality. She takes only one little pill for high blood pressure which I wonder if she really needs. She goes to church every sunday and to the hairdressers and travels to Mass. to visit family. She is very sharp and as she says "I don't have an ache or a pain"! What a great statement to be able to make at her age!

I made a big pot of vegan chili for a church supper tonight. It is quick and easy and even the carnivores liked it.

Vegan chili for five:
1 can of Bush's Chili Magic (chili starter)
1/2 lb of Soyrizo (a delicious chorizo substitute)
I buy both of the above at Walmart
1 red pepper
1 orange pepper
1 onion
Saute the peppers and onion in grapeseed oil till soft and add the soyrizo and
1 14oz can diced tomoatoes
Add the chili magic, simmer and serve. Enjoy!

Day 7 Portobello Sandwich

 

This meal was even better than it looks. Sam made the call on this one: check +++. This was an amazingly creative dish. The flavors and texture brought it right up the rating scale as well as its lovely presentation.

I've always wondered how Bill came up with these recipes, so I had Sam ask Bill the question while he was up in Sebec helping Bill and Debra with their house building project. Bill said whenever he dined at a fine restaurant and loved his meal he would go home and duplicate it and write it down.

Thus, over many years he has collected 350 of the best recipes anywhere around and this one is no exception!

Day 6 Asian Coleslaw

we served this last night to our Irish guests along with lobster (no they were not "tofobsters" but real lobsters). As a Mainer living on the coast, you have to serve lobster, vegan or not.

The coleslaw (check +) had a wonderful dressing and I used it on broccoli and cabbage slaw. I am sure all cabbage, as the recipe calls for, would be even better.
I think I will try it again that way next time, but as it was, it was tasty and everyone gobbled it up.

Tomorrow, I will attempt a masterpiece recipe................

Day 5 of the 100 Day challenge/ Pumpkin Muffins

I just finished the last bite of the last pumpkin muffin (pg 181). This delightfully moist and flavorful muffin was a big hit with our company this morning. Not only did the parents have seconds but the kids asked for seconds too!

I made them with the optional walnuts and cranberries and decreased the molasses to 1T which I thought was perfect as I am not crazy about molasses except in gingerbread.

It would be worth ordering Bill's Cookbook for this recipe alone. I still have a few copies left that I can sell at the reduced rate. Let me know if you would like one.

Today, it occured to me that my whole household has converted, with ease, to a diet free of salt, sugar, caffeine, white flour, meat and dairy just by a focus on cooking these recipes. We don't feel deprived in the slightest, in fact, we look forward to every meal with anticipation. Can you imagine the health benefits of such a diet. Try it for 30 days and I gaurantee you will never go back........

Day 4 Pear, Mandarin Orange, Walnut Delight

This would be a lovely dish for a sunday afternoon luncheon. It has very elegant presentation and the flavors combine to make something very special. This a simple dish to make as well. I think it took 15 minutes total. I made only 1/2 the recipe and it fed four people with some left over.

I have company arriving in a few minutes. My cousin from Ireland and her family will be with us for the weekend. I am not sure what I will be cooking but I will let you know..............

Day 2 & 3 Creamy Chestnut Soup & Eggplant with Pine Nuts

Two more "knock you socks" off recipes! I am sure you are saying "Liar, liar, pants on fire!" But it is really true. The soup on page 30 was rated check ++ and the eggplant dish was another Check +++.

The sauce for the eggplant dish was "to die for". It has a slight Asian taste and was not only good on the eggplant but also on the baked acorn squash and the warm pita bread I served with it. You should not let this one pass you by.

The soup was loved by all and it was suggested that it would also make a great gravy for the Thanksgiving Tofurky!!!

Ruth, recipe 1 of the 100 recipes in 100 days

I am so thrilled to have katie on board. As you now know she is a great writer as well as cook!

Can you imagine yet another Check +++ recipe? Its true! Eggplant Caponata pg 84 comes through on top. This is a most delightful and most unusual treat. It is similar to Bruchetta as you grill slices of crusty bread and top with this mixture of eggplant, pinenuts, onion, currants and fascinating seasonings such as: carob powder, mint and thyme.

We never cease to be amazed with Bill's creative cookery!

Recipe 154 Green Pea and Mint Soup

I know this is hard to believe but this soup is another Check +++. I would be thrilled if I was served this soup at a Five Star Restaurant. Wow, try it while you still have mint in your garden. It is on page 38.

I had planned to make Eggplant Caponata but time would not allow as we had church this morning, a baby shower from 12-2:00pm and then Celebrate Recovery from 5:30 to 8:00pm. So, tomorrow it is!

Tonight, I spoke with my son Chris and he told me how much he was enjoying Katie's dinners from Bill's book and how easy it is making the transition for him to a vegan diet. This is definitely the way to go.

Recipe 153

Katie made the Oven Roasted Cauliflower of page 119 and she rated it check ++. Let me take a minute and explain our agreed upon rating system:

Check - means I will never cook this again
Check means it was just OK
Check + means I liked it and would make it again
check ++ means it was great and I would serve it to company
check +++ means this is something I might expect to be served at my favorite, 5 star
restaurant.

I have to say I have never found a cookbook with so many double and triple +++.
Great meal planned for tomorrow................

Introducing my new partner, Katie Frencis

 
As you may have noticed I have been struggling to keep up with this blog and all the cooking it requires, so my wonderful daughter-in-law, Katie, has volunteered to help me. She and Chris and my grandaughter (in photo) are beginning the journey to a plant based diet and will be using Bill's book to do it. Katie is a marvelous, inventive cook in her own right and she has described cooking Bill's recipes as unfolding rare treasures! It will be fun to have her on board and to follow their journey to better health.

For dinner tonight, I made the most wonderful soup recipe yet: Pumpkin Soup with Cranberry Relish (check +++) pg 47. This soup is off the charts. Wow!!! Incredible! How does Bill do it? You have to try this one. I used my homegrown pumpkins which were not as sweet as some and not as orange as some so I added 1/4C honey and also 1 small can of pumpkin to add the color.
The relish adds the most fascinating touch. This would be a great soup to serve company. It will serve 8 people. Hope you enjoy it.

Sept 29 & 30th (2 more meals cooked)

Tonight, we had a most delicious meal: Eggplant and Ziti Casserole, pg 83. It rated check ++. This is a great meal for company as it serves 8-10 people and can be prepped and in the oven before company arrives. The cream sauce topping gives the whole dish a wonderful consistency. Everyone at our table tonight loved it: Josh 17, Loren 30, Sam 65, Ruth__, and May 98.5! By the way, Sam just had a check up and the doctor reported him to be in excellent health with blood pressure and cholesteral way down from last year when he was eating a meat based rather than a plant based diet.

The second recipe cooked was Macaroni and Cheezless pg 114. This rated check + and was served with broccoli and a salad with Bill's peanut dressing which made a great combo.

I have some very exciting news to share with you tomorrow. Stay tuned.........

Tomato Dill Soup Check++

Another great soup and a good way to use up all those wonderful tomatoes in your garden. I used all fresh herbs from my herb garden and the result was awesome.

Tomorrow we are going to the Common Ground Country Fair put on by the Maine Organic Farmer's association, so I am sure I will be able to get some wonderful, healthy, vegan fare. I encourage you to go to this great fair in Unity, Me. Maybe I'll see you there.............

Roasted Creamy Tomato Soup check ++

With all the tomatoes abounding in our garden, this was a natural choice. The recipe is on pg 49 and it serves 4 people. I did not use the optional parmesan and thought it was great without it. the chunky texture of the soup is very appealing. As usual, since my mother doesn't like spicey food, I put the crushed red pepper on the table for each to use as they desire.

The soup along with a salad and bread makes a great meal!

Sam and some friends from church went up to Bill and Debra Irwin's place today to help on the construction of their new timberframe home. They are hoping to get it closed in before the snow flies and in Sebec, Maine it flies early!

Sept 20th Basil Pesto check +++

Tonight, we had an absolutely delicious meal using Bill's Basil Pesto (pg 187). We all rated it check +++. This is the best vegan pesto I've ever tasted. I served it over whole wheat penne pasta along with side salad made with fresh sliced tomatoes tossed with Veganaise. The juice from the salad flowed into the pasta and the combination was heavenly.

We always keep crushed red pepper on the table along with Braggs in a spray bottle as everyone in our family likes things seasoned differently. I found a dash of each brought the pasta to a gourmet level. Using 1 lb of pasta and 2/3 of the pesto, this dish serves eight and would be great for company.

I will use the remaining pesto to make grilled tomato, vegan cheese and pesto sandwiches. Its a great combo. Try it..........

Swedish Wedding

 

Here is the photo I promised you of Loren and Maja's wedding in Sweden. The dress code for the wedding was vintage so they are both wearing antique outfits (looks just like what Sam and I wore to the prom in High School...does that make us antiques?...I think the answer is yes!)

So tonight, we had Bill's Spaghetti Squash in Marinara Sauce (pg 140). It was so good. check++
the only thing I must caution you about is microwaving the Squash whole. I pierced it in several places but apparently not enough because all of a sudden I heard what sounded like an enormous explosion. I thought someone crashed into the side of our house but low and behold it was the spaghetti squash. Luckily, it only split in two and other than the seeds being sprayed all over the microwave, it was totally salvagable! Try it (not the explosion but the recipe). You will love it.

Back from Sweden

It was a dream trip. Everything was perfect. We love Sweden and our new family members over there. What wonderful people the Swedes are and great cooks too!
Can you believe the whole wedding buffet was vegetarian and fabulous? I will put up some photos soon.

While I was away, my brother and sister in law stayed here with my mother and baked Bill's Roasted Vegetable Salad pg 51. They loved it and rated it check ++.

Tonight, I made Asparagus and Mushroom soup which went over well with everyone and I rated it check ++. I did not use the fennel but added Braggs instead and also made a little basic cream sauce with flour and Earth Balance (which we use instead of butter) and added that to give it more of a tradional mushroom soup look and taste.

It worked!........more tomorrow

I

Recipe for Corn Stuffed Peppers Rating check +++and photo

This is a fabulous recipe and believe me it tastes even better than it looks. Please try this and see how well you can eat on "plant-based diet". Instead of egg substitute I used Italian bread crumbs both in the mix and also sprinkled on top with a spray of Bragg's. I cut the peppers in half lengthwise and parboiled them to speed up the baking time.

Tuesday, we leave for ten days in Sweden so I won't be cooking except to make Bill's Spinach,Strawberry and Hearts of Palm Salad for the wedding at the request of the bride's parents. I served it to them while they were visitng in June and they loved it so much that they asked me to make it for the wedding reception. So "Dining with Bill goes to Sweden"!

Recipe 139 Asparagus wraps

These wraps (pg 2) make a great summer lunch. Sam especially likes horseradish so he rated them check ++. It think I would prefer them with Veganaise. I'll try it that way next time and let you know. We served them on the boathouse overlooking Lake Winnisquam and Belnap Mtn. We had a lovely vacation relaxing in the beautiful NH lakes region. My mother and father bought a cottage there in 1946 and I have been there every summer of my life. What a blessing it is to return there every year.

I have a wonderful recipe to share with you tomorrow along with a photo. Stay tuned...........

Recipes 136 & 137 Both check ++

Two more amazing recipes: Green Bean with Horseradish Pg 66 & Portobello Mushroom Fajitas (or pizza as I made it)pg 128. I can't encourage you enough to get Bill's book. I have never, in my life, found so many great recipes in one Cookbook. These two recipes are representative of the whole book.

The bean dish is very simple and a completely "out of the box" recipe.
2 lbs tender beans precooked for 5 min and then chilled in ice water
1/2 C Veganaise
4 T Horseradish
1/4 t cumin
Mix all ingredients and chill for 1 hour or more and serve!

Could it be more simple? I only chilled the dish for 1/2 hour and thought it was fantastic.

The portobello fajitas were going to be fajitas until I discovered that the tortillas I thought I had in the freezer were not there after all, but I did have two Boboli Whole Wheat pizza crusts. It made the best Vegan pizza I have ever tasted. Just follow the recipe and put all ingredients on top of the crusts and bake for 12 min at 400. Try it either way.

I will be away for the coming week and unable the blog, but I will be able to cook! I will get caught up with you when I get back on friday. Happy cooking.........

Recipe136 Eggplant Delight

I bet you thought I fell off the planet. Well, not quite. We have just had meals out for a few days and last night we had the pleasure of dining with some very health conscious folks who refer the the vegan diet as a "plant based diet" which I like. To say you are a vegan makes people look at you like you are from the planet "Vega"!
Vegan, Martian....it all sounds the same to them. So, I think I will start using this term.

We had an incredible plant based meal and a great time meeting other folks who have found this diet to be life changing. They had many great testimonies of the positive health benefits they had experienced.

Well tonight, it felt good to be back in the kitchen cooking up a storm. I made bill's recipe for Eggplant Delight and it was great and earned a check++ rating from young and old.....young, being my son, Loren and old being my mother, age 98!

I know many of you have the cookbook now so I really encourage you to try this one. Its on pg 85. I served it with sliced cucumbers mixed with Veganaise and dill and also tomatoes mixed with Veganaise and basil. Both side dishes were delicious and all straight from the garden. Not sure what tomorrow will bring to the table but I know it will be good...................

Sweet Potato Quinoa Couscous check++

Tonight, I came home to a delightful surprise: Dinner all cooked and spread out on a beautifully set table! What a treat and what a delicious meal Loren thoughtfully prepared. Here is his recipe:

1/2 lg red onion
3 cloves garlic, sliced
2 Lg sweet potatoes, cooked and sliced (julienne style)
2 med carrots julienned
1/2 pt cherry tomatoes sliced in half
3 T fresh rosemary, chopped
2 t dried thyme
3 T grapeseed oil
2 T olive oil
Bragg's to taste
3 c mix of red quinoa and israeli couscous

Cook grains according to package instructions with veggie bouillon (watch out for brands with partially hydrogenated oils!) and plenty of Bragg's

Cook oil and onions on low heat for a few minutes then add remaining ingredients minus the carrots (which were added at the end so as to maintain some firmness).
Serve with homemade whole wheat bread or a dark bread and a salad.

Hope you enjoy this wonderful recipe.

Got zucchini? Try Eggplant, Zucchini and Red Pepper Stew,Check ++, Recipe 135

This is a winner. My son, Loren, was here for dinner and he described this stew as great! Loren is a good cook so that compliment does not come without careful assessment.It's a colorful dish and thick enough to serve on regular plates with warm, homemade bread to sop up the juice.

Even though I have zucchini in the garden, I still accept handouts because there are any number of ways to use it. One of my favorites is a recipe I was given while we lived in Mexico City in the winter of 1991. We were there on a 2 month mission trip helping people build one room, cement homes after their cardboard shelters were swept away in earthquakes. We made many friends and enjoyed some wonderful meals.

Here is the recipe for my favorite "sopa": Slice 3 8"zucchinis and 1 large onion. Put all in good sized pot and cover with vegetable broth. Simmer till tender and run through the blender. Serve in bowls with small chunks of Vegan cheese sprinkled on top. This soup freezes well. So no need to do drive by zucchini shootings. Just soup it up!

Recipe 134: Gumbo

Today, we went to a wedding at Castle in The Clouds, Moultonboro, New Hampshire. If you have never been there, I highly recommend it. It has, perhaps, one of the most beautiful views in all the world. From the flower-filled terrace overlooking Lake Winnipesaukee, you have a one hundred and eighty degree view of the surrounding mountains. It was a breathtaking spot and a beautiful day for a wedding.

So, when I got back at 6:30pm, I was scrambling through the cookbook to find something quick and easy to cook. I came across Bill's recipe for Gumbo, which indeed was quick and easy.

One of the main ingredients is okra, which, here in the north, is a vegetable you can only find in the freezer department. Don't let its gooey texture put you off, as it's great for thickening a vegetable stew.

More to come tomorrow, stay tuned for another heaping helping of "Two greenhorns (still) mastering the art of vegan cooking."

Recipe 133 Garden Salad pg 34

You will probably think I am stretching it when I say this salad was absolutely awesome. It is so different from any salad I have ever had and it is luscious to look at with its many colors. It even has a wonderful texture as you precook the yellow and green beans slightly before adding the red pepper and the delicious dressing. If you think you just can't eat another green salad, guess again.........

PS On the portobello mushroom burger recipe that I gave you, I used 2T of Balsamic vinegar in the marinade (Bill was not specific about that)

Recipe 132 Great Summer Treat

Last night, we splurged with big Milk Shakes (pg 179) and a movie. Who says Vegans can't have fun? Dairy Queen eat your heart out! Believe it or not this milk shake is made with frozen bananas, maple syrup, almond extract and ice cubes. I just popped it all in my heavy duty blender and WA-LAA! (not sure how you spell Wa-Laa, but you get the picture). Yum, Yum..........................

Recipe for portobello mushroom burgers check +++

 
Sam described tonight's meal as exquisite and Mom, Josh and I have to agree. These burgers are heavenly! One of the best parts is that I did the prep work and then Sam did the grilling while I made the salad (Its nice to have a little help now and then). For dressing, I made Bill's Creamy Cashew Dressing (pg 188). Let me tell you, it is finger licking good. When you make it you will know what I mean. After it is all made, you just can't keep your finger from swiping the side of the blender and licking off the spoon. That is one scruptious salad dressing! You have got to try both of these recipes.

I still have a few Cookbooks left at the reduced rate. Let me knmow if you want one.

We just had our annual family reunion over on Lake Winnisquam with the entire family (37 in all)! We had a great time. Saturday night we had a "rockin record hop" on the boat house with everyone dancing to beat the band. Sam had his Elvis wig on and I had my poodle skirt. Chubby Checker even made a personal appearance! Thanks to Ernie! Gee, we sure had great music back then. We had a cookout too with beef and veggie burgers. I don't imagine anyone would ever have dreamed of such a thing as a veggie burger in the fifties!!!!!!!!!!!

Day 157 &158

 

Here is one of my own, all time, favorite recipes. Its quick and easy and you can use up all that zuchinni in your garden instead of putting it in people's cars at church. In fact, we have noticed people tend to lock their cars in late July and Aug because of "Zucchini Overload"!

I use Bragg's Liquid Aminos instead of Soy Sauce and it tastes great. I put a spray bottle of Bragg's on the table with this meal so you can really soak the Tofu. I also use more squash than the recipe calls for to minimize the tofu which is high in protein. Too much protein can cause problems as Bill often points out.

Have you read the new book called, The China Study? It has some great information regarding studies that have been done in China that strongly indicate a link between too much protein and cancer. I'll give you more info when I finish the book.

I will be away on vacation till Monday and off the internet but hopefully I'll have some new recipes to report when I get back. Happy cooking...............

Day 154 - 156

It was a very busy weekend and I am sorry to say I did not have time to cook any of the recipes until today. Our church put on a big Lobster Bake fundraiser for "Help A Kid". It was held here on our property and it was a sell out raising over $2300. for this great cause. Primarily, this organization provides transportation for children of working parents, so that they can participate in after school programs that would otherwise be impossible for them to attend. Art, Dance, music and afterschool sports are among the many programs now open to these students.

We served 65 Lobster dinners with lots of help from our Life church friends. I can't say that we didn't touch a lobster but I can say we did not eat one!

Tonight, I made Bills' Smoked Rice Delight (pg 137). It was delicious especially with my Tofu and Zucchini Stir Fry. I'll give you that recipe when I get back from Cape Cod Wed night.

Day 153 & recipe 128 Pesto pasta

Pesto Pasta (pg 124) is another great recipe. I used Whole Wheat Linguini to put the pesto on and it made a wonderful base to hold the pesto. I used much more olive oil than called for as otherwise it would have been quite dry. I put Braggs and non dairy parmesan on the table so people could season to taste and everyone loved it.

I also served more of Bill's Mediterranean Swiss Chard as I have an abundance of chard in my garden. It was just as delicious the second time around.

For dessert, I made peach shortcake which is Loren's favorite. I used Bill's dropped biscuit recipe, sliced peaches mixed with a small amount of maple syrup (note: only buy peaches that are marked Ripe and Ready, all others never taste like a peach should). Instead of whipped cream, I made a topping by mixing Almond milk, a little vanilla and a touch of maple syrup.

Day 151 &152 Bran Muffins check ++

Bill's Bran Muffins (pg161) are very good and full of nutritious ingredients: flax, sunflower seeds, wheat germ. They are dense and hardy. I added 1/3 cup of maple syrup and 1/2 cup of dried cranberries because I was serving them to company and wanted to make sure they were sweet enough and they were.

Just had my Welcome to Medicare physical (I know you can't believe that I am 65!). The doctor had a physician's assistant there and was using me as an example of perfect health at 65 and commenting "And she is not on any medication!" as if that was unbelievable. It should be the norm. Thank you Bill for helping us all live healthier lives.

I still have a few cookbooks left. Let me know if you want one. Using Bill's cookbook is the best way I know to make a lifestyle change for healthier living.

Day 150 Great Recipe alert!

You have never had Swiss chard at its best till you have tried Mediterranian Swiss Chard (pg 115) It rates the honorary check +++. Have you ever had someone rave about a Swiss Chard recipe? I don't think so! But I am raving about this one and so are Loren and Sam. You just want to keep eating more of it. Swiss Chard is about the most vitamin packed green you can eat so cook it up.

I also made the Tomato lentil Soup (pg 59) which was check ++. When the recipe called for 1 tsp allspice and 2 tsp cumin I was skeptical but as they say, "the proof is in the pudding"! It made a great meal served with a loaf of homemade bread. The soup serves 4. Try it.

Day 148 & 149 Super recipe

Spinach Fettuccini with Carmelized Onions (pg 143) sounds wonderful and it truly is. This was a huge hit. Everyone wanted seconds. The recipe serves six. We had a big garden salad and Italian bread to round out the meal. We topped the fettuccini with braggs, crushed red pepper and non dairy parmesan to taste. This dish is easy to make. It calls for six large onions which I had a hard time imagining cooking, but it is perfect with that amount.
Please try this one and let me know what you think.

By the way, tonight, we finished off the leftover Portobello Mushrooms with Wild rice and let me tell you it tasted ten times better tonight. I topped it with Braggs and crushed red pepper and I would rate it check ++. It was so good. Some recipes are like that and take a while for the flavors to mix and enhance each other.

I have a stack of cook books now so let me know if you want one at $15 each plus postage if necessary. It would be great to have you all cooking along with me

Day 147 and recipe 123

Everytime I write out the number of recipes I've cooked I get a little nervous as I am having a hard time getting caught up. I feel like I am cooking and cooking and cooking! Next week I'll really go at it. How did Julie ever do it?

Tonight, I prepared Portobello Mushroom with Wild Rice (pg129) for a potluck supper at Sebago Cottage with family. It was a difficult recipe to understand, so I winged it a little. It looked heavenly with the asparagus spears, red peppers, olives and mushroom caps, but I think I should have seasoned it more. Bill is so good at putting that final touch on things and it makes all the difference. I am going to work on that!

Dayn 146 Top Rated Salad

I served Bill's Grilled Corn Sweet Onion Salad (pg 39) as our main course and it was a big hit with everyone. It will serve 10 people easily. AS you can see it is picturesque and I rated it check +++, my top rating. This would be a wonderful salad to bring to a family gathering.

Good corn is vital to this recipe. I buy my corn at Wal-Mart which may surprise you, but they have the best corn. I asked one of the managers there how they were able to have consistently fresh, delicious corn. He told me that Wal-Mart buys directly from the farmer and ships to the store that day....no middle men involved, therefore it is really fresh and sweet.

Along with the salad, I served with zuchinni, sliced, dipped in almond milk and dredged in bread crumbs and non dairy parmesan and then sauteed in oil till crumbs are brown and crispy. It is very tasty and seemed to go perfectly with the salad. Please try this one!

Day 145 two more recipes cooked

Hope you saw the eggplant recipe on yesterday's blog. I really want you to try it and let me know what you think.

Tonight, we brought dinner up to Chris, Katie and family who have just arrived to stay in our Sebago cottage for a few days. I made the Green Bean and Cashew Casserole (pg99)which made a nice side dish. Everyone liked it. The second dish I made was Basic Risotto which was delicious. It had fresh basil for my herb garden and non dairy parmesan for flavoring. It has a nice texture and great taste. You can add fresh veggies to the last five minutes of cooking and have a wonderful main dish. I continue to marvel at the variety in Bill's Cookbook...........

Day 145: Recipe for Eggplant Parmigiana

Church supper tonight so nothing cooked, but we have family coming tomorrow and I will be cooking up a storm with my little grandaughter, Lewella. She loves to cook with Nana.

My good friend, Darlene, made the Eggplant Parmigiana (pg86) last night and absolutely loved it. I cooked it back on Day 20 and I think I gave the recipe. So try it. She gave it a check ++ rating.

Day 144 and recipe 119

If you would like a great summer soup recipe check out the one on pg17, Barley and Lentil Soup with Swiss Chard. It is fantastic!!! Although it is cooked and served warm you feel like you are eating fresh vegetables, as it is very light and colorful. I used the swiss chard fresh from my garden. I was amazed at how quickly it grew and now I will have it at my fingertips.

The major seasoning is fresh dill and, there again, pop out to the kitchen garden and snip it just minutes before going into the soup. Gardening can be time consuming but it is also very rewarding.

Please try this recipe and serve it with Bill's Whole Wheat Maple Bread pg 169. This bread is sooooo good. By the way, I now have some copies of Dining with Bill irwin. Let me now if you would like one. You will save on the shipping and handling and get an additional $5.00 off the retail price. The recipes are so good.......

Day 143 Check ++ recipe

Made a wonderful dip that we enjoyed with crackers and vegies called Spinach-Artichoke Baked Dip (pg7). This would be a great item to bring to a party or serve to guests at home. It has a great flavor and texture. There is one ingredient missing from the list of ingredients and that is the can of artichokes. It is quick and easy to make and Sam absolutely loved it.

This afternoon, we went to the Taste of Maine Restaurant in Woolwich with friends because I had heard that they had a vegan menu available, as well as, all the usual Maine fare. Sure enough, they had about ten vegan items from appetizers to desserts. I had baked potato skins with broccoli, vegan cheese and vegan sour cream. It was delicious.

The owner of the restaurant had switched to a vegan diet after being diagnosed with prostate cancer. Now he is a confirmed believer in the health benenfits of this lifestyle.

Day 142 More Chaos in the kitchen

More chaos in the kitchen, only this chaos was completely unplanned. Let me paint the scene for you: Nine people are arriving for dinner at 6:30. Bill and Debra arrive at 5:30 and we are planning to cook dinner together. However, somehow, I was thinking that Bill and Debra were bringing the ingredient for 2 dishes from the cookbook and Debra clearly remembers me emailing her that I would pick up the ingredients (which, now that I think about it, I do recall emailing that). Long story short, we have not got any of the ingredients for the recipes we thought we were cooking!

So what do you do? As vegans you can't call Dominos! We began pulling things out of everywhere: the freezer, the frige, the pantry, the garden........what can we make? As we thumbed through the cookbook, we came across Farro Jambalaya pg 90. "Yipee," I said as my finger ran down through the list of ingredients. "We've got it all.". I began throwing things on the counter, left and right. Last item was the okra, the most essential item for jambalaya. I run to the freezer because I know I have 2 packages in the freezer. "Oh, no, who stole the okra?" I ripped the freezeer apart top to bottom...no okra.

"Bill, can you use brussel sprouts instead? He replied, "Not if you want to call it Jambalaya!"

Somehow, Bill and Debra whipped together the most incredible meal. Our company never would have known our dilema if Sam hadn't told them!!!!

Tomorrow, I will give you the recipe for Maine Jambalaya................

Day 141 and recipes 115 &116

Two more fabulous recipes: Holiday Salad (pg 41) and Spaghettini Squared (pg 141). The Salad was both colorful and delicious. I did not add the seared cheese package or the pomegranite seeds and even still it was great. I have some of the dressing left over so I think I will do a repeat tomorrow night. The dressing is wonderful!

This salad made a nice compliment to the main course: Spaghettini Squared. All five of us at dinner tonight went back for seconds so that tells you something. I did not have basil oil so I just used olive oil and added extra basil to the pot. I served it with warm bread.

Both recipes earned a check ++. Bill and Debra are coming tomorrow.............

Day 140 Wonderful, quick and easy recipe

Red Beans (pg 133) made a perfect summer supper accompanied by my cucumber salad and warm rolls. When you are short on time, like I was tonight, you can use canned kidney beans to create this delicious and colorful dish. My son, Loren is nibbling on the cold leftover beans as I write and says they are great cold. We rate this dish check ++.

Tonight we picked up my rain barrel in Scarbough from "The Barrel Man". What a character. He works for the town and makes whiskey barrels into planters and rain barrels in his spare time. Hopefully, we will get it all set up tomorrow. I must say the barrel smells like 100proof. Hope my plants won't get intoxicated.......................

Day 139 Rain chain photo

 
Here is the picture I promised you of my new Rain Chain....what a beautiful alternative to a gutter! It will be totally functional, as well. It will fill my rain barrel which I will then use to water my plants with fresh water instead of the semi salt water in our well.

By the way, Bill and Debra are coming this weekend so I will be cooking with Bill again.

Day 138

 
Here is the best musakka recipe you will ever find. It was given to me by a friend who lived with the Bedouins in the Middleast for several months. We serve it with warmed pita bread to sop up the juice. Enjoy............................

Days 136 &137

The big cookout was a great success. We prepared two more recipes: Grilled Asparagus (pg 112) and Cuban Black Bean Burgers (pg 113). Both recipes earned a check + rating. We did have to grill the burgers on aluminum foil as they kept falling through the grill.

The Wild Rice Salad (pg 111)and the Spicy Black Eyed Peas (pg 113) that we prepared on friday were served as well. The salad was wonderful, great texture and color. It kept well in the frige and even tasted great 2 days later (We finished it tonight).I would give it a check ++. The spicy black eyed peas were good and might have been better if I had cooked the dried beans instead of using the canned variety as I did.

We rounded the meal out with Tofu Pups ( I am not crazy about them) and a big Vegan Potato Salad with dill (my recipe). I will share it tomorrow.................

Day 132-135

We had our Chaos in the Kitchen Party tonight preparing for our big cookout tomorrow. Two recipes from Bill's book were cooked: Spicy Black Eyed Peas (pg68), Wild Rice Salad (pg 64)and one of my own favorite recipes: Musakka with eggplant, onions, chic peas and tomatoes. I will pass on the recipe to you soon. Tomorrow, we will make Cuban Black Bean Burgers and the Holiday Salad.

We celebrated my 65th birthday tonight, with 3 of my sons and daughter-in-laws. They did all the cooking which was a big treat for me. They served the musakka with a wonderful arugula salad, pita bread and topped it off with a delicious homemade carrot cake that my son made for me. I have to say it was the best I've ever had. I think the secret was the ginger.

After dinner, I was surprised with a professional chopping knife and sharpener that will cut my veggie prep time in half. Also, I received a new roof gutter, which would not normally be exciting except that it comes with a copper "Rain Chain" downspout and rain barrel. I will have to send you a photo. It is the most amazing thing as the water feeds down through a series of copper, flower shaped, cups to the rain barrel. It is absolutely beautiful and very functional as our tap water has some salt in it and that is not good for my garden. So now I will be able to water liberally. I can't wait to see it all go up.

I'll let you know how everything tastes tomorrow................

Day 131 Mexican Delight is the best chili ever. check+++

This is the best chili recipe I've ever found and it is so simple to make. Mexican Delight pg 115, is so good that the entire potfull of chili was devoured. I cooked the chili and cornbread seperately instead of layering them in a baking pan as suggested in the recipe. Sam said it was the best chili he ever tasted so it rated check+++ which is my highest rating. Let me know if you would like one of the cookbooks that Bill brings me. If you live close by you will save on shipping and get the $5.discount that Bill gives to those following the blog. You can email me at backriverbend@gmail.com

It would be fun to cook together......................

Day 130 and recipe 108

Chard Peasant Tomato Pasta (pg79) was our fare for dinner tonight. I used multi color chard for the dish and which made it a very attractive as well as tasty meal. I have Swiss Chard in the garden now and it soon will be big enough to eat so I will repeat this recipe in a few weeks with very fresh swiss chard.

Bill and Debra are coming for an overnight on the 29th so I will be re-inspired. They are bringing with them a case of cookbooks that I can sell for them at $5. off the regular price and if you live nearby there will be no shipping fee either. So, its a great chance to get cooking with Bill!

We are having family come for the 4th weekend (8 adults and 3 kids) and I am planning a Chaos in the Kitchen Party. These parties are all the rage in the city. Everyone comes prepared to cook a dish and all cook in the kitchen at the same time. What will make our party special is that we will all cook from Bill's book. Sounds like fun doesn't it. It will also help me get caught up. I think if it is cooked in my kitchen it will count..............

Day 129 Strawberry Shortcake

This is a great dessert and healthy too. First, you make Bill's Drop Biscuits (pg 164) and then top with sliced strawberries. I use maple syrup to sweeten them. It gives you lots of juice to soak into the biscuit and you really don't taste the maple flavor at all. Next, top with Non dairy whipped topping. I like to use Whole Foods Non-Dairy Whipped Topping as it is not full of chemicals as Cool Whip is.

You can make extra biscuits and have them for breakfast with jam. They are deliciuos either way. Enjoy!

OUr company left today. We were sad to see them go. We will look forward to seeing them next in Sweden.

Day 127 &128 Swedish Mid-Summer Festival

We had the most wonderful time tonight with our Swedish guests. We celebrated the Swedish Mid-Summer festival with flowered wreaths in our hair, with singing and dancing, and with a fabulous, tradtional meal prepared by Ulla, Maja's mother.

We ate on the terrace at a flower bedecked table as the sun was sinking into the river. One of the simple dishes she made was tiny Yukon Gold potatoes (unpeeled) boiled in water with a generous quantity of Dill. There were so delicious.

I will try to send you some photos of this special meal tomorrow.................

Day 126 Tri Color Salad Recipe check ++

 

This is an incredible salad. It was well worth the embarrasement of having to confess to the young grocery clerk that I had no idea what endive looked like, nor did I know what radicchio was. I'm sure he was thinking "Some vegetarian you are!"

I made 1/2 the recipe and it fed eight people generously. Everyone loved it. I did not use the olive oil listed in the vinaigrette recipe, as it is not mentioned in the directions and I accidentally overlooked it. I am sure a little olive oil would make the salad even better.

Please try this and let me know what you think.

I served it with Bill's Vegetable Stew that was left over and sitting in the refrigerator for a few days. I would say it was ten times better having sat for a few days. That always seems to be true of stews

One of the great things about cooking Bill's recipes is that you usually have leftovers that you can eat for lunch the next day. If there are good healthy dishes all prepped in the frig
you are less likely to reach for those coldcuts or cheese.

Day125 and recipe 105

Getting back in the groove with Cream of Broccoli soup (pg 28). It was very tasty and received well by Mom and Sam alike. The recipe is a little confusing. I used 6 cups of vegetable soup stock and sauteed the onions in the oil before making the cream sauce. The herbs should be added to cook with the broccoli.

Speaking of herbs: I was able to grab all the herbs for the soup right from my kitchen garden: Parsley, Sage, Rosemary and Thyme. Wait a minute that was a song in the 60's there is no call for sage in this recipe! Was it Simon and Garfunkle...?

We had such a wonderful time with Maja's parents. We had to do all the traditional Maine things for them like Lobster for dinner, blueberry pancakes with real Maple syrup for breakfast etc. So now, I will have to catch up on cooking Bill's great recipes.

It is so easy to let the urgent things of life squash out the important things like eating healthy meals. If I wasn't doing this blog I am sure I would be tempted to grab a frozen bag of something out of the freezer.

Day 122 -124

We have had such a marvelous time with our Swedish guests. They are delightful people. Our son, Loren, is blessed to have such wonderful in-laws-to-be. Today, we took them out in a friend's boat to Damariscove Island just a few miles out to sea. The island is now a nature preserve and so beautiful.

Tonight, I served Bill's Salad dressing pg 53 over spinach, red onion, pecans and dried fruit. It was delicious. I gave you the dressing recipe back on Day 78. It is a versatile dressing and is absolutely scrumptious.

Tomorrow, I will be cooking some new recipes. Can't wait..............

Day 121

Well, I succombed to the crazy spring schedule: Cottages opening tomorrow, shopping for 60 people coming to Father's Day cookout at Church Sunday, guests arriving from Sweden any minute, Kids coming up tomorrow for Father's day weekend.....
End result Chinese take out for dinner!

Actually, it was a nice change change and all vegan! The next few days may be challenging to do much serious cooking but I will try.

I think I will revisit the Vegetable Stew. It needs something but I can't figure what.
Tomorrow, I am planning to make Bill's Spinach Artichoke Dip and his Strawberry shortcake. We'll see how it goes........

Day 119 & 120

I spent the day with my daughter-in-law, my 2 year old grandaughter and my new one month old grandson which was delightful. So, obviously, there was no time to cook.
I bought dinner for all at Whole Foods which was very good, quick and easy but very pricey. Whole Foods is a great place to get all those odd health food items. I stocked up on Casein free Parmesan cheese subtitute. Bill uses it in quite a few recipes and they are the only store I know of that carries it. I also stocked up on Roma which Sam uses as a coffee substitute and loves it.

However, Loren and Maja saved the day and cooked Bill's Vegetable Stew here at home. I just got back and tried a spoonful and I think you are going to want to try it too. There is plenty left over so I will let you know how a whole, warm bowlful of this stew tastes tomorrow night...........

Day 118 Recipe 103

Here is a photo of the Green Summer Salad that I raved about last night. I will send a second blog tonight with the recipe.

For dessert tonight, I made Bill's Death by Decadence (pg 177). It was over the top for sure. It begins with drizzled carob sauce on the plate, 1/2 of Bill's healthy muffins, cover that with a large slice of banana, top with banana icecream (made in juicer), spoon 3 Berry delight over that and sprinkle walnuts on top. Decadent hardly covers it. We sure are deprived on this vegan diet!

Still Day 118 Here is the Green Summer Salad recipe

 

I wanted to tell you about last night's near disaster. As you know, I made Bill's Applesauce crepes (pg 173), but what I didn't tell you is that as my guests were waiting for the dessert to be served, I was rapidly sticking and burning every crepe
that I attempted to cook as I did not have a non stick crepe pan. As I was beginning to tear my hair out, I got the idea to put the batter on the dessert plate and microwave it. Presto Chango! After 45 seconds in the microwave, I had a lovely crepe perfectly cooked and already on the dessert plate. I actually did not make the compote but topped each crepe with Bill's Three Berry Delight and a dollop of non dairy whipped topping (you can buy it at Whole Foods). This was incredibly delicious. You have to try it.........

Day 117 and recipes 100, 101, & 102

Today was a homerun with three great hits. What a meal!!. Everyone was asking for seconds and thirds. That is always a good sign!

Loren and his Swedish fiance were here for dinner. Since Loren is somewhat of a vegan connoisuer and Maja had traveled all the way from Sweden, I had to make a very special meal and Bill's book came through for me again.

We started with the Green Summer Salad (pg 38). It was so beautiful to look at that I took a photo and will send it on to you tomorrow. This was one of the best salads I have ever eaten. Everyone had seconds and we cleaned the platter. For the greens
I used mesculin greens that I had planted in the garden. They were so fresh and pretty.

Next, we had Spaghetti Squash Casserole (pg 139). Have you ever tried Spaghetti squash? Bill's method of cooking it is so easy. You just put the whole squash in a pot of water and boil it for 45 minutes. Pour of the water and let her cool slightly and the skins just pop off. What a great tip that is.

The rest of the recipe is easy to prepare and easy to serve as the spaghetti squash is baked in a casserole with all the other vegies and topped with bread crumbs. It rated a check ++ from all. It was so good. Even after all five of us had seconds, there was enough left over for lunch tomorrow.

I will tell you about recipe #102 (the dessert we had) tomorrow. Oh, my gosh, my mouth is watering just thinking about it. Its worth buying the book for this alone.

Day 116

We had the Sweet Potato salad tonight after letting it marinate overnight. It was yummy but a little hard for Grandma to chew the raw sweet potato. I think if I made it again I would cook the sweet potato atleast partially or shred it. The seasoning was great and all raw is good for you.

Tomorrow, I will cook recipe 100 for my son Loren and his fiance, Maja, who is just arriving from Sweden. It will be something very special............

Day 114 & 115 and Recipes 98 & 99

Wow! I am almost to 100 Recipes cooked. This has been challenging at times, but fun most of the time. The best part is that we have a new healthy lifestyle and we don't feel in anyway deprived. In fact, we feel blessed to have such wonderful fare on our table each night.

Tonight, we had Penne with Artichokes and Black olives (pg 124). We all loved it and it earned the check ++ rating. This is relatively easy dish to prepare and most of the ingredients you probably have on hand as I did. I did use canned artichokes instead of frozen (which I cannot find)and it was delicious.

I also made the Sweet Potato Salad (pg 56) but after I made it I read the last line which said to marinate in frige overnight. So, I will let you know about this one tomorrow..................

Day 112 &113 Two Fantastic Recipes

For a great dinner, try Bill's Shepherd's Pie (pg 136). It earned a check +++ by all at the dinner table tonight (that includes Josh, age 16, and Mom, age 98!). Sam raved about it. It is fairly fast to prep and requires fairly basic ingredients. I added Earth balance (butter alternative) and Bragg's Aminos to the mashed potatoes and it really made them zing (even found myself licking the mashed potato pan!)

The other dish I made was the Tangy spring Salad (pg 57). This was marvelous too even though I was missing a few ingredients and didn't chill it before serving as suggested. The nice thing is that leftovers can be chilled and enjoyed the next day. This salad is surprisingly different. So if you want a change from the usual salad, try it.

I got my herb garden in yesterday. Today, was drizzly and a perfect first day for all my plants. I use seaweed compost that we make right here. Its great stuff. I put a shovel full in each hole before planting. I put in Sage, Rosemary, Thyme, Dill, Basil, Italian parsley, curly parsley, and cilantro. I can't wait to start cooking with them......

Day 110 & 111 Great Recipe (#95!)

Almost to 100! Whoopee! Made a great dish tonight and brought it to our women's Gourmet Potluck Dinner at church. Wild Rice Salad with Pine Nuts pg 64 rated a check ++. It is a very attractive dish with the black and white wild rice and the red sundried, tomatoes and the green parsley, the black olives, the white artichokes etc. Very pretty, as well as, delicious! The rice takes a little time to cook, but other than that it is quick to put together.

I am still trying to get my herb garden in. I have several beds of greens growing but just have not had the time to get the herbs in the ground. Hopefully, I will get to it tomorrow.

Today, we toured the Coastal Botanical Gardens in Boothbay with our house guests. They were so impressed as there is nothing like this in Ct or any other New England state, as far as I know. It is well worth the drive.

Day 108 &109 New Smoothie Recipe

Today, we had a church cookout and I thought Bill's Watermelon Salad with mint Leaves (pg63) sounded very interesting and that was the exact comment I received when people tried it, "Very interesting" . Maybe I should have gone for the gusto and added more onion and crushed red pepper. I must admit I was timid with the spices.

Tonight, I concocted a delicious smoothie for two:
2 Bananas
1 cup almond milk
3 T carob powder
1 T Maple syrup
4 ice cubes
It tasted so good and it is healthy to boot.

Hope you enjoy the recipe.

Day 107 and recipes 91,92 & 93

Back in the saddle again with three great recipes prepared tonight. We started with Bill's "Salad with Avocado Dressing"(pg52). You have got to try this dressing. I could eat it by the spoonful. I used Emeril's Essence instead of mixing up the one called for which saved a little time. This is a wonderful salad even without the frisee (as I have no clue what it is).

Next, came the Sauteed Spinach (pg 67) and the Lemon Rice Pilaf (pg 66). Both were delicious. I especially loved the sauteed spinach with the mushrooms and Sam especially loved the Lemon rice pilaf. I am begining to use my own fresh herbs now. It is so handy to have my kitchen herb garden just outside my door. Have you all been inspired to plant fresh herbs?

I would rate all three dishes with a check ++. This was a very satisfying meal!

Day 105 &106 Another Ice cream treat

Sorry, but I have had a few extremely busy days filled with church meetings and summer preparations for our cottage rental business. Excuses, excuses....

Tonight, we went out to eat with some old friends from Virginia. We invited them back to our house afterwards for tea and coffee. I was scrambling for something to serve them for dessert, when I thought of Bill's Raw Fruit Pudding (I call it ice cream). It is the perfect quick dessert. You can always have frozen fruit on hand and all you have to do is throw it in the blender with a little almond milk and ground flax meal.

I used 3 frozen bananas with 2 or 3 cups of Dole's mixed fruit (strawberries, peaches, pineapple, mango,and grapes. Add enough almond milk to to help the blender blend (about 1/2 cup). Then add 2 T of flax meal. Mix and serve. How easy and good can it get???????

Day 104 Recipe 90

This is my super busy time of year so tonight I picked the quickest recipe in the book, Chinese Green Bean Salad (pg 24). My mother complained about it being too spicy. It didn't float my boat, but Sam said he thought it had an interesting flavor. Got to crash. Its almost midnight!

Day 102 & 103 Strawberry Peach Ice Cream Recipe

For a great "do ahead" meal try Bill's Enchiladas (pg 88). Normally, around 5:00pm I start thinking about what I am going to make for dinner. So, it took great self discipline to force myself to think "dinner" at 11:00 AM, but what a treat it was at 6:00pm when I came rolling in from an afternoon of errands, to smell the aroma of an already prepared dinner in my crockpot! I just heated up some extra corn tortillas and put the crockpot on the table along with leftover Cilantro Slaw (which still tasted great)

For dessert I made peach/strawberry icecream (my own invention) which was luscious.
I just put 1 cup of frozen strawberries, 1 cup of frozen peaches and 2 frozen bananas and 1/2cup of vanilla flavored almond milk in my high speed blender ( I let things thaw for about 5 minutes before hitting the switch). It made the most wonderful creamy treat. I topped each serving with 1 t.orange juice concentrate and 1T of sliced almonds. Sooo good!

So that was yesterday, Today, I slacked off. We ate out twice. After my second dissapointing meal, I have come to the conclusion that there are no longer any good restaurants, but then, maybe, I am just getting spoiled by Bill's great meals.

Tonight, I got fired up again and made Bill's Healthy Muffins (pg 161). These are check +++ muffins. I just made 1/2 the recipe and came up with 18 good sized muffins. The recipe calls for 2 lbs of nuts and 2 lbs of raisins which I decided must an error and probably should be 2 cups of each. Anyway, that is how I made them and they were perfectly delicious. I also added dried cranberries and a little maple syrup 1/3 Cup instead of the stevia. Please try this recipe. Its wonderful!

Day 101

For a nice change of pace try the Cilantro Slaw (pg 24). It is made with red cabbage and a jalapeno pepper and cilantro of course. Its a very pretty dish and would make a nice side for cookouts this weekend.

Hopefully, tomorrow I will get my herb garden all planted and for the rest of the summer fresh herbs will be at my fingertips for all Bill's great recipes.

Day 100 Recipe 86, Lentil Curry pg 110 Check ++

I was talking with a new friend tonight who is attempting to cook more healthy, vegetarian meals, but cannot find recipes where you really prepare a main dish.
She said all she can find are recipe books that tell you how to cook asparagus or broccoli or what we would call side dishes, not main courses. So, of course, I told her about "Dining with Bill Irwin".

Lentil Curry is one such main dish and it is totally satisfying. You feel like you have eaten a meal, not a bunch of vegetables. I think this is what sets Bill's book apart from all the others

I really encourage you to try the Lentil Curry. I served it over brown rice as suggeted and then I topped it with tomato chutney. It was so good. As I was preparing the dish I realized that I was out of curry powder, of all the things to be out of! Anyway, I found out online that you can make curry powder by mixing coriander, tumeric, cumin and red pepper. It worked like a charm!

Till tomorrow............

Day 98 & 99

I know this must be hard to believe, but I have just prepared another sensational salad from Bill's cookbook. I am just amazed at the recipes for their variety, taste and eye appeal. Wild Rice Cranberry Salad (pg 64) is tops in all three catagories. This would be great to bring to a summer picnic as it makes 10 to 12 good size servings.

Tomorrow will be day 100! What shall I cook ???????? It will have to be something special..................

Day 96 & 97 Here Is An Outstanding Soup Recipe

Here is a great recipe that I simply had to share with you. It is easy to make and absolutely wonderful to eat. You have try Bill's Cream of Broccoli and Potato Soup (pg 27). I think it is one of the best soups I have ever tasted. It is super healthy. Try it and let me know what you think.