Category Archive: Foods

Having decided I have lots of energy (must keep telling self this), I ordered 150# of the best organic strawberries.   150# is 15 full flats.   We picked them up at 10 this morning and have been working on them.  I washed and stemmed and he cut and packed into the vacuum bags.

We did take a quick lunch break and then right back to working on the berries until 6 this evening.   We now have about 110# in the freezer, vacuum packed in smaller quantities. The rest are either in our stomachs or in the refrigerator waiting until morning.   I’ll put 4 batches in the freezer with just the quantity for the jam recipe.   That will probably take most of the rest.    I’ll leave a few out for eating.

These will be oh, so good, this winter and will remind us that summer will soon be here again.

Yesterday we made granola which is really fast to do and isn’t nearly as sweet as what one gets in the grocery store.

GRANOLA

• 10 cups rolled oats

• 1 cup sunflower seeds

• 1/2 cup raw cashews

• 1/2 cup slivered or ground almonds

• 1/2 cup honey

• 1/2 cup olive oil

Mix all together and put in dehydrator until done – usually 2 days in mine.    This is very basic and I often put up to 3 cups of seeds and nuts without changing the rest of the recipe. (instead of just two)   Adding a bit more or less of the oats, seeds, or nuts or adding other items just adds variety to your breakfasts.   If adding dried fruit, add it after you take it from the dehydrator.

QUINOA with Broccoli

• 1 1/2 cup quinoa cooked as box states in 2 cups chicken flavored bullion

• 1 onion sauted then add

• 1 large head of broccoli and cooked until barely tender

• 11/2  cup vegan or any type cheese such as cashew cheese  (I used Daiya cheese for this photo)

Mix quinoa, broccoli, and cheese together and place in casserole dish.  Pour cheese over top and bake 400 about 30 minutes.

This recipe was adopted from Vegkitchen    When served for company, we don’t have leftovers for the next day.

Cream of Broccoli Soup

This makes 9-10 cups of thick soup and stays hot awhile.

• broccoli – approx. 8 cups   I peel and save chopped stems in the freezer from when we have steamed broccoli.

• 1/2 cup red pepper  – I use what I have or even what I have dehydrated

• onion – 1 large chopped

• 5 cups water

• 1.5 t salt

• garlic powder 1/2-1 teas (depend on taste)

• 1 teas savory – optional

• 2 Tbs chicken flavored bullion

Place onion, seasonings, and about 5 cups of water in large kettle   Simmer til broccoli stems are tender.   Sometimes I will blend this and Then add the broccoli crowns – about 3 cups and red pepper.    Simmer about 5 minutes.

If you are freezing it, this is where I freeze and add the rest after thawing.

In the blender add 3/4 cup cashews, 1 cup water and 1/3 cup potato starch*.     Add to soup, stir and serve.

Sometimes we add a spoonful of salsa to the top.

*Instead of potato flour, you could use a cup plus of well-cooked rice or a large potato, well cooked.   Either will thicken the soup.

These recipes are not exact as that’s the way I cook.  So if you can fudge one way or the other on them.

I hope you enjoy them.