Chai Tea Latte Mix - from Melissa Palmer

Melissa Palmer wrote: I just made this recipe this weekend. It was a hit on a COLD day!



Chai Tea Latte Mix

1c dry milk powder
**Sammi's Best Soy Milk Powder is a great vegan option!

3 c sugar or Splenda for a sugar free version - fewer calories!
**Better yet - use maple sugar instead of white sugar or Stevia instead of Splenda. Stevia is a natural sweetener with zero calories - a much better option than chemical based sugar substitutes. Note: Stevia is much sweeter than sugar, so you will need to adjust your recipe to suit your preferred level of sweet.

1 1/2c unsweetened instant tea

2c vanilla powdered nondairy creamer

4 t ground ginger

4 t cinnamon

2 t cardamom (Melissa and I discovered that the tea is just as yummy when omitting this expensive spice)

2 t ground cloves

1/2 t white pepper

2 t nutmeg



In a food processor combine all dry ingredients. Cover and process until powdery. Store in an airtight container in a cool, dry place. Mix 1-3 Tbsp of powder with warm milk, water, or both.
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Nutritional Info. (limited) -- When using sugar (instead of Splenda), Neste instant tea, generic non-fat dry milk powder, and original (not vanilla) Carnation coffee creamer, and mixed with hot water:

0 g. fiber, 67 calories, and 1/2g. fat. For all of you Weight Watcher people out there - that is a one point (nearly two point) treat!

Mocha Cream Torte

This makes a VERY rich dessert. If you plan on serving to a small group, I recommend cutting the recipe in half and using an 8 x 8-inch dish.

Ingredients:

3 c. Whipping Cream (Use a non-dairy whipping cream for a vegan dessert)
1 c. Confectioner's sugar
3 Tbsp. Chocolate Syrup
3 tsp. Instant Coffee Granules (dairy free)
1 (16oz) pkg. Graham Crackers
Dairy Free Chocolate shavings, optional for garnish


Directions:
1. Place whipping cream in a large bowl. Beat with an electric mixer set at high speed until soft peaks form. *If you place the bowl and beaters in the freezer for about 20 minutes before pouring the cream into the bowl and beating it, you will cut several minutes off the time it takes to whip the cream and also ensure against overbeating, which gives the cream a grainy texture.*
2. Add confectioner’s sugar, chocolate syrup and coffee granules to whipped ream and mix well.
3. Arrange one-third of the graham crackers in the bottom of a 13 x 9-inch dish.
4. Spread one-third of the mocha cream over graham crackers. Repeat the layers twice.
5. Chill, covered, for 24 to 48 hours. Garnish with chocolate shavings, if desired.

Soy Whipping Cream:

1/4 c. Soy Milk

1/2 c. Vegetable Oil

1 T. Maple Syrup

1/2 t. real Vanilla Extract (if you use Vanilla Soy Milk - omit this)

Directions:

Place Soy Milk and 1/4c. Vegetable Oil in a blender. Blend at highest speed while slowly drizzling remaining 1/4c. oil into the mixture. Blend in maple syrup and vanilla. Add a little more oil if necessary to thicken. This makes enough topping for one dessert.

Find this recipe and many more at http://www.godairyfree.org/!

Meatballs

This recipe makes A LOT of meatballs. I freeze the extra – works well on those busy days we all have!

Ingredients:
1 (13 oz) evaporated milk - evaporated coconut milk or almond milk works well as a vegan substitute.
3 lbs. ground beef (lean) - I've also used Morningstar ground beef substitute for meatless meatballs.
2 c. quick oatmeal
2 beaten eggs (use flaxseed mixed with water, or an egg substitute for a vegan meal)
1 c. chopped onion
½ tsp. pepper
½ tsp. salt

Directions:
1. Mix all ingredients and shape into balls.
2. Spray cake pan with Pam – you can use a large 9 x 13 –inch pan or two 9 x 9-inch pans.
3. Put meatballs in cake pan(s)
4. Add choice of sauce – It works best to cook meatballs awhile and then add sauce.
5. Bake at 325 for 1 hour or until done.

Barbecue Sauce:
2 c. ketchup 2 tsp. liquid smoke
1 c. maple sugar or agave nectar ½ tsp. garlic powder
½ tsp. dried onion flakes 2 tsp. chili powder

Mix all ingredients and pour over meatballs. I serve cheesy potatoes with the barbecue meatballs.

Mushroom Sauce:
1 can cream of mushroom soup (not a vegan option)
¾ can water
1 dry onion soup
Mix all ingredients well and pour over meatballs.

Italian Beef

NOT VEGAN: This recipe was added to this site before I transitioned into vegan recipes.  I left it on this site for reference to the recipe when I cook for family members who are not vegan.

I found this recipe online and what a gift it is! AJ loves this meal and it is definitely different from anything I’ve made before.

2-3 cans beef broth (equaling at least 3 cups)
1 tsp. salt
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. onion salt
1 tsp. dried parsley
1 tsp. garlic powder
1 bay leaf
2 .7 ounce dry Italian dressing mix
1 2 – 2.5 lb. chuck roast
pepperoni
extra sharp provolone cheese, slices


Directions:
1. Combine broth with salt, ground pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well and bring to a boil.
2. Place roast in crock-pot and pour salad dressing mixture over the meat. Add a few pepperonis to taste.
3. Cover and cook on low for 10-12 hours or on high for 4-5 hours. When done, remove bay leaf, and shred meat with a fork.
After 8 hours, I remove meat from the crock-pot and shred with a fork. Meat should be very tender! I then add meat back to crock-pot and let cook for the next 1-2 hours, allowing the meat to soak up as much juice and flavor as possible.
4· I serve on toasted hoagie rolls or hamburger buns with a bunch of optional toppings...sautéed mushrooms, red onion, sliced pepperoni, and sliced roasted peppers.
5· Run sandwiches under the broiler in the oven to melt the cheese.

Chicken Waldorf Salad

NOT VEGAN: This recipe was added to this site before I transitioned into vegan recipes.  I left it on this site for reference to the recipe when I cook for family members who are not vegan.

This was my absolute favorite summer meal, but it is delicious throughout the year. It makes for a great light lunch or dinner.

Ingredients:

2 c. cubed or shredded cooked chicken breast
2 c. chopped, cored Red Delicious apples
1 c. sliced celery
2/3 c. halved seedless red grapes
¼ c. chopped roasted pecans (optional)
½ c. fat-free mayo or Miracle Whip
½ c. fat-free sour cream
3-4 tsp. lemon juice
2 tsp. Dijon style mustard
1/3 c. Equal
Salt and pepper, to taste
Red leaf lettuce

Directions:
1. Combine chicken, apples, celery, grapes, and ¼ c. pecans in bowl.
2. Blend mayonnaise or Miracle Whip, sour cream, lemon juice, mustard, and Equal; stir into chicken mixture.
3. Season to taste with salt and pepper.

I LOVE spooning salad onto freshly baked rolls and eating as a sandwich. So yummy!
Also delicious served on bed of Red leaf lettuce or in a halved cantaloupe.

Nutritional Information

With Nuts/Without Nuts

Calories: 370/164
Fat: 25/4
Sat. Fat: 4/2
Carbohydrates: 20/16
Fiber: 12/9
Protein: 19/16

Broccoli Cheese Soup with Noodles

NOT VEGAN: This recipe was added to this site before I transitioned into vegan recipes.  I left it on this site for reference to the recipe when I cook for family members who are not vegan.

This homemade, cream based soup is a family favorite. It is perfect for cold fall and winter afternoons or evenings.

Ingredients:

1/3 c. chopped onion
½ lb. bacon, cooked
1 can chicken broth
1 c. water
1/8 tsp. garlic powder
½ pkg. egg noodles
2 c. milk
¾ lb. cubed Velveeta (best to use 3/4 package)
½ tsp. salt
1 pkg. frozen broccoli

Directions:
1. Sauté onion and bacon
2. Drain fat
3. Add broth, water, and garlic
4. Bring to a boil
5. Add cooked noodles and salt
6. Simmer
7. Add milk, Velveeta, and broccoli
8. Simmer until cheese is melted – be careful not to burn cheese on bottom of pot

Refrigerate leftovers. Warm on low to medium heat and stir constantly so soup won’t curdle.