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Recipes I've Shared:
Very healthy slightly sweet snack or treat. These are live food as they are dehydrated at 105 degrees.
Quick twice baked potatoes are started in the microwave so they can be made for a quick dinner or snack!
Quick twice baked potatoes are started in the microwave so they can be made for a quick dinner or snack!
Made with real crab meat (canned) and lots of great veggies.
Great New Year's day or any winter day meal
Quick CHEAP salad made with ingredients found at Family Dollar!!!
Looking for a nice chocolate Biscotti or cookie that is vegan, Gluten Free and Dairy Free - well look no more! Just sweet enough to solve your cravings and at 65 calories per "cookie" how can you go wrong!
Yummy comfort food!
I made this for Thanksgiving based on another recipe I found and added the cornflakes since I didn't have all the right ingredients.
So creamy and delicious. Allergen free - no dairy, eggs or gluten. If you want to use less vegetables, replace the water with vegetable broth.
Adapted from a recipe on the Food Network for Vegans (no butter). Great way to use up extra lettuce, spinach, or other salad greens. The Garbanzo beans give it the buttery flavor. Cauliflower or potatoes could be added for a heartier, or creamier texture/color. Gluten free, dairy free, vegan
More experimentation in the kitchen to see if I can produce an acceptable Gluten Free Vegan bread.
Serve over rice on top of corn tortillas or stuff corn shell taco envelopes and sprinkle with some nutritional yeast or other cheesy flavored vegan favorite if desired. Portioned for 1-2 servings of Taco filling. A little different variation from my previous recipe - less sweet. I used a pre chopped pepper mix so I am estimating that it was about 4 TBSP or .25 with a 2:1 green to yellow/red ratio.
This recipe takes a bit of time, but is very easy to make. I have adapted it from a National Home Gardening Club recipe to make it Gluten Free it was already vegan. Very crusty - you can check out a non GF version at www.motherearthnews.com or just replace the GF flours with your favorites - you won't need the flax, the sugar or the baking powder.
I made this with just what I happened to have and the kids really loved it! Easy!
Came up with this while trying to make something to satisfy a sweet tooth and take to a birthday party for my "Cake". GF, DF, and Vegan.
Adapted from a recipe on the Bob's Red Mill Rice Flour package. replaced the egg with 1/4 cup of Tofu.
Quick tasty combo of Zucchini, Summer Squash and Sweet potato bathd in olive oil and seasonings - then roasted. for more flavor add vegan Mozzarella cheese (or regular) and a 1/4 cup of Marinara sauce.
Adapted from a Family Circle recipe in the February 2011 edition. This is a very hearty stew like meal. Great with Rice, your favorite cheese or vegan "cheese", chips or what ever complements are to your taste!
Adapted from my Dad's recipe which was not vegan. This is a hearty dish that is great for cold winter days or nights. I made mine gluten free as well.
I made this in a hurry with what I had in the house. I turned out pretty good.
I adapted my GF Peanut Butter Cookies to be competely Vegan! Just replace the Egg with 1/4 cup of firm Tofu or 1 tablespoon of flax seeds soaked in 2 TBSP of water until gelatinous. I sprinkled them with colored sugar to make them more festive. Caution: they will come out of the oven very soft - be sure to let them cool before moving or bake them on parchment paper and carefully slide from the baking sheet to the cooling rack on the paper.
I had Spanakorizo in Greek Town - Detroit, MI and this was pretty darn close - not quite as good - but good nonetheless!
Exxcerpted from the Organic Cleanse website. I did not have any caraway seed so I replaced that with Cumin, Celery seed and Cardamom. Great paired with Yukon Gold Potatoes or brown rice.
A slight variation of Socca Bread great for pizza crust or any sort of Sandwich/wrap
Very Unique and flavorful.
Worth the preparation effort. Mild and refreshing flavor.
A great fall dish for Halloween partes, Thanksgiving and more. Not sure about the portion or the potato quantity - I used one bag of mixed fancy fingerling potatoes with red skins, gold and purple.
A nice alternative vegetable dish - goes great with red meat, seafood or white meat.
Yummy gluten free flat bread. Peppery, crispy on the outside, chewy inside. Could be baked or pan fried. (I didn't have enough Garbanzo flour so I used a little quinoa). I sprinkled a little more cracked pepper over one side once on the pan. You could get really creative with flavors - add some olive pieces, italian seasonings etc. Warning - it was addictive to me !!!
I took my mom's recipe and retrofitted it to Vegan! Very dense bread - I added some additional sweetness by "sugaring" the bottom of the pan. Even my very picky eater likes it (and he doesn't know it is Zucchini bread!!!)
Adapted from a recipe that I found through Sunfoods.com. I added the vinegar and agave.
Adapted from http://www.thismarvelouslife.com/2008/07/j
You can also substitute 1 cup of Cauliflower for the Jicama.
This cool combination could be either a salad or a salsa - it is a beautiful combination of color too. Add Mango for even more color and flavor.
These cookies were actually born out of a 'cake' recipe for a pineapple upside down cake - it is the crust. I had a bunch left over and made them into cookies and dehydrated them. They are yummy! Plan ahead - you will need to dehydrate for 4-8 hours depending on how you want them.
I had some corn, avodcado and cauliflower and thought that sounded like a good mixture as a creamy soup. It turned out pretty good.
I made this up and dediced to see how the nutrition looks - looks pretty good! Tastes good too!!
Plan ahead most of it needs to soak and then you will need to dehydrate it.
This is the real deal with a cookie outside and fig filling inside. Plan ahead! Lots of soaking and needs to dehydrate.
My first try at raw Nori sheets
Not low cal, but very interesting and tasty soup! Be sure to use Green leaf lettuce and NO other kind. Use vinegar to taste - can be added later as well.
Adapted from http://detoxdarling.com/recipe-raw-vegan-b
acon/ made with what I had around. I like it a lot - especially with a roma tomato sliced, drizzled with a honey-mustard dressing and sandwiched between two lettuce leaves. I might suggest that you adjust the sweetness to taste. Plan ahead need dehydrator time (24-36 hours).
The original recipe calls for White rice, which would make this a little drier - water can be added to the bowl to make it more palatable if needed. Once complete it will be a thick wet 'dog food' like consistency. My dog seemed to really like it! I did not drain the fat out of the meat so that the food still has a decent fat content. Feed according to this chart. 1/2 Cup = .25 Lb.:
• 5 lbs 1/4 pound
• 10 lbs 1/2 pound
• 20 lbs 1 pound
• 40 lbs 1 1/2 pound
• 60 lbs 2 pounds - approximately two cups
• 80 lbs 2 1/2 pound
• 100 lbs 3 pounds
A color ful salad for summer or anytime. Great mixture of veggies with a slightly sweet flavor. Make it raw and use sprouted black beans instead of canned.
A little bit sweet and a nice compliment for nut butters, or other treats.
This recipie is adapted from the http://glutenfreevegan.wordpress.com/2008/
05/08/raw-buckwheat-flax-flatbread/ I've been looking for a crispy/salty snack so I made this..
Easy to make. Great alternative for popcorn or potato chips.
Raw onion rings made crispy in the dehydrator. Adapted from this site: http://www.rawguru.com/recipe45.htm
I just threw this together for myself one night. It is not as good as some but definitely quick. Makes 1-2 servings
This is another excerpt from TheRawChef.com blog and goes really well with the Parsnip rice or over any vegetable. I reminds me of the ginger dressing I have had on salads at Japanese restaurants. Halved from the original.
This is amazing. I adapted it from TheRawChef.com blog - I didn't have any white miso so I subbed red. Yummy!
Adapted from the following website: http://www.welikeitraw.com/rawfood/2006/11
This is essentially my falafel #2 recipe with sprouted black beans instead of Chick peas. I added extra beans and made the patties bigger and a little flatter.
I had some fresh mushrooms and other veggies that I needed to do something with before they started to get icky.
This is the Mexican version of the Raw Lasagne meat I've already posted. I might add a little onion or onion powder and if you want it hotter add some more of the red pepper flakes. Makes roughly 4-6 servings (1/3-1/2 cup). Great for a Taco Salad or in a wrap of some sort.
This is the raw version of my DF/GF Spiced Butternut squash Soup. I used Avocado, Buckwheat and soaked flax instead of Tofutti Cream cheese, and Rice to thicken the mix. Buttercup squash is a bit more like Pumpkin and is hard so it was a bit of work to make.
An adaptation from the Raw Chef http://therawchef.blogs.com/russell_james/
BR>Use this in other recipes or with the Marina sauce with Zucchini strips for Lasagne.
This goes well with the Raw Sunflower and Seasame Bread. Plan ahead you'll need to dehydrate to firm it up. Be sure all of the vegetables are REALLY dry before processing. You can always add water, soy sauce, lemon juice etc. as needed to form your dough.
Adapted from the Raw Food Chef's recipe found at this link. http://therawchef.blogs.com/russell_james/
2007/01/lasagne_recipe.html#more. I just halved it because I am the only Raw Foodie in my household.
I made this up after seeing the results of my Italian Bread. This gives you a good base for all sorts of other breads - sweet, Veggie etc. Imagine adding Agave nectar, dates, raisins, cinnamon, vanilla, etc. This is a dehydrator bread so you will want to plan ahead.
Adapted from a recipe found at this link: http://www.living-foods.com/recipes/italia
nbread.html. I am Gluten Free so I replaced the Wheat Berries with Buckwheat and Sunflower 'Flour'. This is a Dehydrated 'bread'. Plan ahead.
Dehydrated bread goes great with Raw Lentil Burgers etc.
Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today.
Excerpted from the following website and titled my favorite Falafel. I made mine exclusively raw
Read More http://www.epicurious.com/recipes/food/vie
I have never made Falafel before - but took two different recipes and put them together to make something Falafel like.
Great base for a dip or spread. I used meal left over from making homemade Almond Milk and the actual homemade Milk so I am not sure if the nutritional values are exact. This makes about 1/2 to a cup of mixture.
A creamy smooth spread that can be altered by adding a few herbs or spices to suit your taste. Macadamias are so expensive, we subbed some spin blanched peanuts to thicken without the cost - experiment with various nuts to taste and consistency. I could have probably tossed some Almond meal in too.
Adapted from a recipe found online at In the Raw. I had a bunch of hemp to use up so I used that to give the batter a nutty flavor
Adapted from a variety of recipes online. My first Cracker attempt...Raw
My kids loved this! You can add more agave nectar for greater sweetness as desired. My youngest was amazing by how awesome this juice was! And the best thing was that we used the pulp for some homemade Fruit leather.
From Allrecipes - these are gluten free cookies that are cracklie on the outside and chewie on the inside. With or without the coconut they are easy to make and turnout nicely. I used dark cocoa for mine and only used 1/2 the cocunut since most of my family are not fans.
Very tasty and you can almost imagine that it is warm. Plan ahead a little because you will need to soak the Buckwheat groats for at least an hour. LOTS of variations - raisins, bananas, blueberries other dried fruits, coconut you name it!
This is very good and completely raw - my husband prefers that it have a little more water so if you like yours smoother add more water up to a cup. As is the recipe with yield 4 half cup containers worth. each containter has two servings approximately.
Adapted from and adaptation of Matt Amsden's recipe that I found on Giveittomeraw.com. Very yummy with all sort of dippers - celery, mushrooms, crackers, carrots.I would probably throttle back the lemon juice next time just a bit.
Use a whole chicken for this recipe. My hubby said this was the best dish yet! The chicken falls apart it is so tender. Remove the chicken and all the bones and the rest makes a delicious chicken soup with rice or noodles. I used Hungry Girl soy fettucine noodles to make GF chicken noodle soup.
This is a wonderful blend for chicken or turkey!
Homemade adobo seasoning adapted from a recipe on Chow.com. Theirs called for chipotle chile powder - I substituted Chili powder. I think I ended up adding more cumin and garlic - you'll want to experiment to taste. It makes about .5 cup of seasonings.
Variation on a recipe I found on Allrecipes. Very good over white rice turns into a hearty stew after simmering.
This is by no means a low calorie item, but it is really yummy and completely Dairy and Gluten Free. I made this for a holiday treat. Variarations - include adding a layer or coconut or slivered almonds, raspberry preserves, merangue etc.
Gluten free and Dairy free treat for the holidays or anytime you need a little treat.
A good hearty dish. Great alternative for chilli or bean soup. This went over so well at our Polaski days potluck that someone "licked" the bowl clean and everyone was asking for the recipe.
Adapted from several versions of this already out there. I basically added the cereal for a little more body to the cookie. Kids and hubby love 'em! (me too)
I was really craving stuffing this year so I decided to give this a go.
An easy dish, that is also quick and very tasty. It does have a little heat. Serve with brown rice for GF or with pasta/Crusty bread.
Different twist on my Spiced Butternut Soup. This one is dairy free, more rice, skipped the sugar.
Very low calorie, yet creamy and delicious Dairy Free and Gluten Free Fettuccine.
Nasoya Dessert starter makes this creamy and adds some protein along with the soy. For a little twist I also added 1 packet of Real Lime.
Dairy Free high protein frozen treat.
I've been looking for something easy for Burgers that are lower calorie and Gluten Free. I added the Edamame for a little extra protein - this could be substituted for bread crumbs, crushed tortilla chips or something similar in texture. *note I like the Nishiki rice bowls because they are already cooked - you could use any brown or white rice - just cook it first so that you get 1 cup of cooked rice.
Very yummy way to get in some fruit and protein - The kids didn't even know there was tofu in it!
While trying to perfect a great tasting - protein packed - smoothie to get my kids through the morning I finally made a winner! Be creative, try different kinds of Peanut butter for different tastes - we used Peanut Butter & Co's Dark Chocolate Dreams and my son said it tasted like Reese's pieces!
estimated ingredients to get a calorie count on this item by Sami's Bakery.
This has a wonderful taste with just a little spice or kick from the Wasabi. I'm not sure if I got the Bragg's nutrition quite right, but I took what was on the label.
An interesting Dessert that is Gluten Free - but not overly low in calories...
This is made with a mix from Pamela's products. Could be mixed with any fruit for your favorite taste. I used Gerber baby food and applesauce, but would be a yummy Pumpkin mix. Very Easy.
Found this on Allrecipes and modified it to be GF by replacing the Pasta with Quinoa.
This was really good - I would have never believed it if I hadn't tried to make it.
Adapted from a Allrecipes.com. I removed the Sour Cream and flour so it is more Gluten Free.
Adding some sunflower seeds gives this oatmeal a more interesting texture and flavor.
Colorful salad or side dish. Make it Gluten free with Quinoa.
Yummy easy soup to make! You can easily replace the Garbonzo/Chick Peas with Chorzo, Risotto or Rice or add those on top. Substitute green beans with Lima, Edamame or any other favorite - lots of great options!
I don't have a lot of time so I cut a few corners on this soup - the results were still delicious!
Great Veggie soup packed with taste, nutrients, fiber and protein.
Ham Crescent Wreath - both tasty and decorative!
I modified this recipe to be Gluten Free and added some vanilla pudding for a yummy extra flavor.
This is a recipe that I get raves for and asked to bring every year to the holiday gatherings with our family.
Esay quick chilli
I wanted a dip to go with an Italian theme dinner. This is what I came up with.
Frozen black cherries make this a sweet but low cal treat! Makes four 8 oz. servings
When you run out of taco seasonings this tastes great!
Yummy low cal and super quick recipe
This is a very interesting flavored sauce! Tasty and great with either root chips, corn chips or Roasted vegetables.
Directly from The Daily Raw Cafe. This is awesome. And the marinade works well for Spinach as well.
Recipes I've Rated:
- FATTOUSH SALAD
- Chocolate Mayonnaise Cake
- Magic Chocolate Cake (Vegan)
- Jennifer Cornbleet's Raw Cream of Zucchini Soup
- Mockzarella Cheese
- Curried raw butternut squash souffle
- Falafel Balls (Raw & Gluten Free)
- raw vegan brownies
- Banana Ice Cream (Raw food)
- No Flour Peanut Butter Cookies (Gluten-free)
- Polish Delicous Cake
- Sweet Potato Chips
- Chicken Florentine
- Chicken Biriyani
- Potato Flake Fried Chicken
- Simple white cake or cupcakes
- Banana Cocoa Brownies
Recipe Collections I've Shared:
Favorites replaced with Gluten free ingredients.