Vegan Apple Bread

Good Evening from the mountains of Kentucky! It’s a gorgeous day in the mountains today! I enjoyed a walk around the garden today with the warm sunshine on my face. It felt good to relax a bit. Life has been hectic on our small farm this week. We picked our first picking of beans this week. We picked a bushel and a half, which is not bad for the first picking! We enjoyed them with dinner last night and canned the remaining beans for a total of thirty quarts. Farm life is a busy life, but one that I truly enjoy. There’s a sense of satisfaction with planting, tending, watching the crops grow, and then harvesting, cooking, and canning the fresh veggies! It’s nice to have home canned vegetables and fruit for meals in the cold winter months while the garden is resting beneath the mountain snows gaining nourishment for the next season.

First batch of beans of the season canned.

I’ve also enjoyed trying a few new recipes this week, with fresh produce. Im excited to share my recipe for vegan apple bread with you. It’s the perfect time to try this recipe as the apple trees are loaded with beautiful apples right now. My family described the vegan apple bread as being the best bread I had made! This brought a big smile to my face. I love to create recipes that makes my family happy! I hope you and your family enjoys this recipe as much as mine did. I have a feeling that I’ll be making this moist, flavorful, and delicious bread for most family gatherings in the future.

Vegan apple bread

Ingredients:

  • Two apples of choice (I used honey crisp)
  • One half cup of craisins
  • One half cup of golden raisins
  • One half cup of chopped organic walnuts
  • Two cups of whole wheat flour
  • One cup of organic raw cane sugar
  • Two tablespoons cinnamon
  • One tablespoon nutmeg
  • One teaspoon cardamon
  • One pinch of salt
  • One tablespoon baking powder
  • One teaspoon pure vanilla
  • three flax eggs (see recipe below)
  • One cup unsweetened apple sauce
  • One half cup unsweetened almond milk
  • One half cup unrefined coconut oil

Preheat oven to 350. Spray a Bundt pan with organic cooking spray and set aside. Mix all dry ingredients fold in fruit and nuts. Add remaining ingredients one at a time folding the mixture after each addition saving the milk until the final ingredient. Once all of the ingredients are combined (the mix will be thick) use an ice cream scoop to dip mixture into the pan. Press mixture gently once all of the mixture has been added to the pan. Bake for 60 minutes. Remember oven temperatures may vary. When a tooth pick comes out clean, your bread is ready. Allow the bread to cool completely before trying to remove it from the pan to prevent it from sticking.

Once the bread is cooled, place a large plate on top of the pan and gently turn the bundt pan upside down still holding the plate and the pan to allow bread to come out onto the plate. I run a small flexible spatula or small handle of a spoon along the edges of the bread to help ensure it releases. You might have to tap the bottom of the pan as well. Once the bread is on the plate, using a small mesh strainer, sprinkle organic confection sugar over the top of the bread.

This bread is a great breakfast treat, can be made into muffins, and also tastes great with hot cup of coffee. I hope you and your family enjoy this delicious bread. Feel free to leave a comment and tell me how you enjoyed this recipe and if you ate it for breakfast, or dessert. For now, God bless each of you. Have a blessed week and weekend. Check back in a few days for my newest squash soup recipe and more memories from the mountains of Kentucky!

Tomatoes are doing great this year!

Flax eggs are basically ground flax seed and water. Mix one tablespoon of flax seed to two tankards of warm water for the equivalent of one egg. Mix ingredients using a fork in a small bowl.

A Mountain Way of Life

Good morning from the mountains of Kentucky! It’s a beautiful and finally dry morning in the mountains. Rain has been a part of our daily forecast for most July! With rain comes growth. Growth of garden delicacies and also growth of unwanted weeds. We’ve been busier than ever pulling weeds, hoeing, and tilling. Because of our hard work and God’s grace our garden is flourishing, all except our cucumbers. We’re still picking quite a few cucumbers each day, but not as many as we should consider the amount of plants we have. But, I’ll not complain as we’re truly enjoying the harvest!

Early July Garden
Beans are ready for picking!

With the cool spring-like temperatures this morning, I took full advantage of the comfortable morning breeze. It was a perfect morning to trim and prune the herbs. Growing and harvesting fresh herbs is another mountain tradition I thoroughly enjoy. I love the smell of fresh herbs. I enjoy growing them, cooking with them, and most of all the taste of them in home-cooked meals. I also love to dry them for spices. Fresh, dried basil is so much more fragrant than store-bought basil. There’s no other sage quite like fresh sage! After the cutting and trimming, I spread the beautiful green herbs on a clean cloth and enjoy the aroma of fresh herbs in the kitchen and through most of the house for days. Once the herbs are dry, I grind, crush, and store them in empty glass jars and place them in a dark cabinet for future dishes!

Fresh cut sage
Discerning the Voice of God, a great book written by, Pricilla Shirer.

Rainy days are also a great time to sneak away from all the responsibilities that come with working from home, maintaining a home and the farm to enjoy the simple pleasures in life. Simple pleasures such as snuggling up with a hot cup of coffee and a good book. There’s also something about a rainy day that inspires me to cook. I’m excited to share two new recipes I tried this weekend with you. I plan to post both recipes later this week. For now, I’ll give you a visual taste with pictures! The first picture is a new summer squash soup I created. It’s rich and full of flavor, fiber, and also very satisfying served with rice, a few croutons, or with crusty bread. The second picture is the delicious apple bread that I created this weekend. Both recipes are vegan friendly and also clean. Be sure to check back later this week for both recipes.

Summer Squash Soup
Apple bread… log in tomorrow for full recipe!

However, weekends are not complete for me without attending a church service. The fellowship is much needed in the day we live as is hearing the word. During church last night, I thought about how important it is to know God’s word, but also the importance of the knowledge of how to apply it to our own lives. During the sermon, the thoughts of my own words rang loud and clear in my mind. One concept that I teach students is reading comprehension. I remind them that recalling and summarizing is only part of comprehension. The goal of comprehension is application. That was the exact thought that I had about God’s word. It’s vital that we know the word, can recall it, but we must also know how to connect it and apply it to our lives to truly receive the full benefits from it.

I hope you’ve enjoyed my Monday memories for this week. Be sure to come back daily for new posts and for new recipes. I’ll be posting both the summer squash soup and the apple bread recipes later this week! For now, we’re off to the garden to pick beans! God bless from the mountains of Kentucky!

Easy Vegan Creole Recipe

Good afternoon from the mountains of Kentucky! I hope all is well in your part of the world. It’s been a roller coaster of a ride with the weather in the mountains for a few weeks. We’ve experienced a lot rain that resulted in flooding, thunderstorms, hail, and a lot of sunshine. I can’t complain, I love spring time whether it’s warm or chilly temperatures, but can do without the flooding. The warm days have been really good for my herbs! My chocolate mint already needs thinned. Strawberry mint seems to be taking over one section of the herb garden. I’ll be giving several starts off of it this year to friends and family. The chamomile is off to a great start too!

We were blessed with an abundance of produce last year and are still reaping the rewards of our veggies this year. I decided to cook Easter dinner today for my husband and myself. Last year’s green beans, corn, potatoes and spring onions are on the menu as sides! Now, if I could only figure out a way to preserve cucumbers! I’m anxious for garden time this year, because with all of the fresh produce, also comes great ingredients for new and delicious vegan recipes.

The most recent dish that I’ve made include, creole roasted veggies, with a wilted kale salad, and polenta on the side. I’ve been posting pictures of my vegan meals and tagging our daughter, who is also vegan, on Facebook. We’ve gotten a lot of great feedback, as well aroused much curiosity, and also had a lot of requests for recipes. So…here goes!

Creole Roasted Veggies Ingredients:

2 small sweet potatoes
5 small fingerling potatoes (or small potatoes of choice)
1 half of a yellow sweet onion
1 small butternut squash
6 to 8 eight baby carrots or 1 large carrot
1 hot banana pepper
1 small zucchini.
Creole seasoning
Extra virgin olive oil
salt & pepper

Cube all of the above veggies, except the onion and pepper, into small cubes, then slice pepper and onions. Add all of the vegetables to an air fryer and drizzle very lightly with extra virgin olive oil. Sprinkle with creole seasoning and salt and pepper. Shake the air fryer pan and sprinkle again. Roast veggies on high for twenty minutes. Check to ensure the veggies are done by piercing with a fork. I like to allow mine to caramelize a little and will allow them to roast a little longer. You can also roast the vegetable in the oven on 375 on a sheet pan lined with parchment paper for 40-45 minutes. I like to use the air fryer if I’m not going to be using the oven for another dish, especially in the summer.

Wilted Kale Salad Ingredients:

Fresh kale, extra virgin olive oil, remaining half of onion, 4-5 sliced portobello mushrooms, and a half a cup sliced grape tomatoes.

Process:

While the veggies are roasting, I heat a saucepan on top of the stove on medium heat, and add a good drizzle of olive oil. Using a pair of scissors, cut kale into pieces and add to the oil, slice four or five portobello mushrooms and add to the kale, slice the remaining half of the yellow sweet onion and add to the kale an mushrooms, slice a handful of small grape tomatoes in half and add to the skillet. Add a generous sprinkle of the creole seasoning along with black pepper and onion salt. Saute the vegetables until tender and turn the heat off.

Polenta Ingredients:

Instant polenta, non-dairy butter, unsweetened almond milk, non-dairy cheese of choice.

I also added a side of instant polenta to this dish. This is the easiest side ever! I buy polenta that’s in a roll. It has a great shelf life, and tastes great. It’s much easier to prepare than cooking polenta from scratch. To feed two people, you will need to slice four or five slices of the polenta off the role and cut it into small pieces. Add the polenta pieces to a small saucepan and add about 1/4 cup unsweetened almond milk. Turn the burner on to medium low. Using the back of a fork, mash the polenta until it’s mixed with the milk and smooth. At this point add a teaspoon of non-dairy butter and season with creole seasoning and a little black pepper. I like to add a piece of no -dairy provolone cheese just before serving. Allow the cheese to melt and give it a final stir.

Serve roasted veggies, with a side of wilted kale salad, and few spoons of polenta. Sprinkle the servings with a light dusting of the creole seasoning and a drizzle of hot sauce and you’re ready for a delicious and filling dish.

I hope you enjoy this recipe as much as I do! Feel free to leave a comment, ask a question of just drop a greeting. If you’re just stopping by, feel free to click on follow for upcoming recipes! God bless each of you! Happy Easter!

Vegan Strawberry Salad Dressing

Hello from the mountains of Kentucky! We had a beautiful morning filled with a mix of rain and sunshine in the mountains today. I don’t mind the rain. I love an occasional rainy day, especially a rainy summer morning. For me, rainy days are a time to catch up on chores inside the house. Chores that I pushed aside to allow for time to maintain the outside can now be completed. Rainy days are also a welcomed change as they allow me extra time to do a little baking, grade student’s assignments, and try to squeeze in some time to read. I always appreciate and enjoy my quiet morning devotional reading and time spent meditating and talking to our Heavenly Father. My day always seems to be better, less stressful, and more appreciative after bible study and prayer.

I am an avid reader and enjoy the pages of a good novel anytime, but especially on rainy days like today. I am currently reading the fourth book in the Hunger Games series. It is truly a book worthy of reading! I may post a review of it when I finish it. If you’re a fan of this series, now is the time to delve deep into the pages and enjoy the continuing saga of the Hunger Games. As much as I enjoy spending time indoors catching up on work, household chores, reading and cooking…my love for the great outdoors always seems to lure me outside.

Before enjoying a brisk morning walk this morning, I enjoyed a small bowl of Silk non-Dairy vanilla yogurt with a mix of berries and walnuts with a slice of sprouted non-flour organic sprouted Ezekiel bread with a teaspoon of avocado plant butter. It was quite tasty with a sprinkle of ground flax seed and a drizzle of agave. Eating vegan doesn’t have to be boring or tasteless.

As I enjoyed my walk after breakfast this morning, I was reminded of how much I love early summer mornings outside! Our view of the mountains never grows old. The sounds of the creek flowing and the morning farm sounds are always a soothing and welcoming sound to my ears. The gentle cooing of the doves, the low rumble of thunder, birds singing from high in the trees, and the sounds of the farm are always satisfying, soothing, and comforting and a time of peace.

I always feel abundantly blessed on quiet morning walks. I feel especially blessed when walking after a morning rain. The earth is damp, the leaves glisten with drops of rain, and our small farm seems to come alive. I love to walk, meditate, and count my blessings, while also enjoy the sounds of life in the mountains, reminiscing, and enjoying the view.

The sounds of the hens cackling from their nests assures me that there will be at least a dozen or more fresh eggs by midday. Our latest addition to our farm are guinea’s. Our son gave them to us and they’ve earned their keep through their loud alerts of arriving guests and strangers. They’re a security system who also provides tiny eggs for our family and friends. This morning their calls let me know they were awake and on guard, while the roosters chimed in with their good-morning crows.

Two of our guinea’s enjoying picking a little green

There’s something about the sound of roosters crowing that take me back to my childhood growing up in the mountains. I found myself a bit teary eyed as I thought of my grandparents who have gone home, and of all the wonderful times we enjoyed with family while growing up. Times were simple then. Evenings were spent with family and friends porch sitting laughing, talking, and sharing the events of the day. I recall early summer mornings where we spent many happy hours wading in the creek, and warm summer nights that were filled with star-gazing and dreaming of our tomorrows. Those are memories that I will forever cherish and hold close to my heart. Walking this morning was one of those mornings. One flooded with a mix of emotions, memories, and also filled with gratitude.

Our garden in mid May.

The view of our garden was a satisfying sight this morning. Hard work pays off! We worked several long hours yesterday in the garden. It was a long evening of plowing, hoeing, planting, and also picking with family. Hard work, but also a time of making memories. The smell of the freshly plowed earth still lingered heavy in the air this morning. The scent of fresh plowed sod is one of my favorite scents in the morning along with the fragrance of the honey suckle blooms. Both of these fragrances transports me back to my childhood in the mountains. Yes, mountain life is the best life.

I hope your gardens are flourishing this year! Our labor is paying off with an abundance of cabbage, kale, lettuce, onions, zucchini, squash, and cucumbers so far. I am super excited to begin picking tomatoes, digging potatoes, and also picking beans and corn in upcoming weeks.

Even though our garden is doing well right now, gardening has been an unusual journey this year. First, with the bitter cold freezes that came in the early spring also came several evenings of covering each plant in hopes of preventing freezing, and uncovering the next morning. Then came the rain…boy, did it rain…a lot! The rain didn’t harm all of our garden, but wreaked havoc on our beans, which rotted in the ground. This resulted in plowing the beans under and replanting. I am happy to report that our second planting of beans are flourishing! We fenced the long rows of beans this week and the beautiful green bean vines are already climbing the tall fence lines. Our corn has been a challenge as well this year. We are are tending our third planting, which is finally doing well.

We are accustomed to battling and discouraging deer every year from getting in our garden. We won the battle with groundhogs eating our beans a few years ago, and crows pulling our corn up last year. However, this year we were faced with a new unexpected force that destroyed two entire crops of seed corn. Just as the corn reached two or three inches tall it would disappear. Chipmunks were the culprits this year. Who knew that those cute little creatures could destroy row after row after row of corn. They maybe cute, but they can be deadly on a corn crop. Through many creative efforts of soap, peppermint essential oils, moth balls, and many other creative methods…it appears we may have finally won the war with the furry little burrowers.

I am overjoyed with our herbs this year! They are flourishing as well. I’ve enjoyed harvesting basil, and peppermint several times already this year. I am currently drying both to add to the pantry. I plan to make peppermint tea from the medley of mints that are hanging in the drying room. I love the taste and the smell of all mints. My favorite has to be chocolate mint, which is a great addition to brownies, cookies, and makes a great tea all by itself. I purchased a new mint this year, which seems to be doing great. I’ve haven’t harvested any of it yet, in effort to let it get well-established first. I found strawberry mint! I am overly excited about the possibilities that this mint has. I admit, the leaves of the plant are quite tasty and very aromatic. Yes, I’m guilty. I nibble on my herb plants sometimes as I’m watering or pruning. My plans for this mint consist of tea, cookies, bread, and also a fresh berry salad with homemade strawberry salad dressing. It’s the simple things in life that makes me happy.

Speaking of fresh veggie and berry salad, I hope you’ll enjoy my new recipe for strawberry salad dressing. I apologize for neglecting to post my recipe for this refreshing and tasty salad dressing earlier. It’s been a crazy couple of weeks with the garden, grading, and teaching this summer. I hope you and your family enjoy this simple recipe as much as we do.

With warm weather, regardless if it’s raining or the sun is shining…also comes my usual craving for crisp summer salads. I love to experiment with the veggies and herbs from our garden, and also with fresh fruit. While cleaning the refrigerator out the other day, I realized it was time to do a refrigerator cleanup in my produce drawers. What better time to create a summer salad! While foraging through the crisper drawers, I discovered an abundance of fruits and veggies that were perfect for a tasty summer salad. I found a honey crisp apple, a few ripe strawberries, a few leftover blueberries, and score…blackberries that were more than ready to be used. I added a little bib lettuce from our garden, bits of baby kale, and some baby spinach, romaine, and iceberg lettuce. I included chopped cucumbers, green onions, tomatoes, cauliflower and purple broccoli.

Now, the veggies were ready to toss, but I wanted a crunch factor for the salad, so I tossed in a few toasted walnuts. I clipped some fresh basil, peppermint, spearmint, and a few chives and tossed them in the veggies. I can’t wait to include leaves from the strawberry mint plant in my next salad. I like to use a small pair of scissors to cut the fresh herbs into small strips, which prevents a lot of bruising on the tender leaves. I once again gently tossed the fruit, herbs, and veggies to ensure a bit of everything with each bite. What a visual and colorful bounty of beautiful deliciousness!

Crisp summer berry salad with homemade strawberry dressing. 

Finally, if you’re like me, a summer berry salad is not complete without a sweet dressing. So, I decided to create my own dressing. I hope you enjoy this sweet and savory dressing on your summer salads. It’s quick, easy, and takes only a few ingredients.

Ingredients:

1 cup organic chopped strawberries
3 tablespoons of organic extra virgin olive oil 
2 tablespoons of organic balsamic vinegar 
1 teaspoon organic strawberry jam (I prefer homemade)
1 teaspoon of organic agave
1 pinch of course black pepper

Process:

Wash, drain, and chop strawberries and add to the blender. Add the remaining ingredients and blend on medium-low until smooth. Pour into a container with a lid, and chill for about thirty minutes before drizzling over your salad.

How easy was that? I added this beautiful dressing to our summer salad last week, and it was a huge hit! With the addition of a few plant-based homemade croutons, the salad was complete and absolutely delicious.

Hint: Don’t neglect toasting the walnuts before adding them to the salad. It’s amazing how much the flavor is enhanced when toasting nuts of all kinds before adding them to your favorite recipes.

Finished product…a pint of delicious vegan strawberry salad dressing!

Garden tip: If your herbs are not as green, vibrant, or bushy as you would like for them to be, don’t neglect clipping and pruning your herbs. Clipping promotes new growth. Without regular clipping and pruning your herbs will become leggy and less bushy. 

For now, I’m off to enjoy a cup of camomile herbal tea and delve deep into the next chapter of my book!

God bless from the mountains of Kentucky. Stay safe, stay close to home, and stay positive during this time of uncertainty. Feel free to leave comments or ask questions. I always enjoy reading your comments.

Organic Vegan Apple Tea Bread

Good Evening from the mountains of Kentucky! We’ve been blessed with a beautiful sunny day in Appalachia today! We had ideal weather this morning for working in the flower and herb gardens. There’s something special about spending a little time on a peaceful, cool morning outside that transports me back to my days of youth.

Beautiful June morning in the mountains of Kentucky.

While working in my herbs with the scent of the morning dew still lingering on the soil and in the air, I enjoyed recalling early mornings from many years ago. Oh, how I loved going out and setting on the porch in the early morning hours with my mom. Mommy, always enjoyed her weekend coffee on the front porch enjoying her beautiful flowers. I can still recall the wonderful aroma from her rich black coffee that filled the morning air. It was a warm and inviting time. Early mornings on the porch was a peaceful refuge then… and remains a peaceful place for me today.

I love the peaceful tranquility of the soothing sounds of the water from the creek flowing over the smooth time-worn stones. Early mornings on the porch is also a favorite time for me to catch up on a little reading, reflect on days gone by, plan for the days ahead, work on a writing project, and also a time to slow down and savor the beauty of our mountains.

img_5759
Our blooms attract an abundance of butterflies. I love to sit quietly and watch them. Our garden loves them too!
I love to watch the colorful butterflies enjoying the blooms of our flowers.

Today was one of those days, but it was also an exciting day. It was the first day that our local farmer’s market has opened since last summer. Typically we would’ve already made a few visits, but due to COVID-19 most businesses have experienced delayed openings, including our farmer’s market, which made opening day even more special. The crowd was at a minimum today, but the market wasn’t short on delicious produce, homemade sweet treats, savory items, fresh-baked bread, a variety of vegetables for planting, and even a local author. The crowd filtered in and out throughout the time my daughter and I browsed the market. It was a wonderful morning with some great people.

I was happy to see a few familiar faces and also happy to meet a few new people. Conversations were interesting as there were so many of the vendors who had similar interests as I do. After discussing natural fertilizer, methods of promoting growth in herb gardens, and our favorite teas, we left with a wide variety of wonderful items. My favorite was a packet of homemade Holy Basil Chai tea. I’ve already enjoyed a hot cup of the tea and a cup of it on ice, which was amazing as well. Her delicious homemade tea was delicious either way.

Something that I’ve noticed over the years is that I have come to enjoy the pleasures of a wide-variety of herbal teas. I love the spicy taste of red chai tea, the flavors of rich dandelion tea, relaxing lavender tea, and so many other flavors. I also find so much enjoyment in experimenting and creating different flavored teas from the herbs in my own herb garden. I find it satisfying to sew seeds or plant herbs, nurture them, delicately prune them, and especially taking time to smell their wonderful diverse fragrances. My daughter and I agree that evening tea is similar to evening coffee….they’re both great with a sweet treat!

Two of the latest additions to our little farm family.

As you know, I enjoy creating new recipes of all kinds. But, there’s something about summer that makes me want to bake sweet treats! The other day while I was enjoying the rich flavor of a vanilla chai tea, I began to think about how a delicious sweet bread would be great to eat with my tea. I thought about my Mamaw’s apple pies, and all their deliciousness. Soon I was thinking about a clean vegan apple bread, an apple tea bread, a sweet bread that would be a tasty addition to tea, or coffee! I mulled the idea over, for a few days, jotted down a few notes, and then began to experiment, which is one of my families favorites. They are my taste testers and enjoy sampling and giving their opinions about my new recipes! After a few tries, I finally found just the right amount and mix of ingredients to satisfy my palette, as well as my husband’s. This is one of his new all-time favorite breads! I am super anxious for you to try my Vegan Apple Tea Bread with your evening coffee or evening tea, and also happy to hear your comments.

Ingredients include:

2 cups all purpose whole wheat flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamon 
1/2 teaspoon ginger
1 cup of monk fruit to replace sugar
1/2 cup organic brown sugar
1 cup of chopped walnuts
1/2 cup golden raisins
1 pound of diced Granny Smith apples
1 cup unrefined coconut oil
Zest of one Meyer lemon
Juice of one Meyer lemon
3 eggs for non-vegan (I use Nice Egg an egg substitute)
1 teaspoon of vanilla
1/4 cup unsweetened almond milk
Drizzle of organic agave

For the drizzle you will need;
1/2 cup organic confectioner sugar
1/4 cup brewed Apple cinnamon tea cooled
1/2 teaspoon vanilla

Process:

Mix all of the dry ingredients and spices, add walnuts and peeled diced apples. Prepare the egg substitute and set aside. Cream brown sugar, monk fruit, coconut oil, vanilla and egg substitute in a separate bowl. Gently combine wet ingredients and dry ingredients and fold in remaining ingredients. Don’t worry if the mixture seems to be too thick, trust me it will bake just as it should! 

Preheat oven to 350. Spray a bundt pan with organic cooking spray. I like to use an ice cream scoop to scoop the mixture into the pan. Don’t press the mixture as the airy pockets between the scoops will make the bread even better than you can imagine. Drizzle the top of your bread dough with a light drizzle of organic agave, place on the bottom rack in the pre-heated oven, set the timer for 45-48 minutes, and get ready for a delicious aroma to fill your kitchen! While your bread is baking brew your apple cinnamon tea and allow it to cool. Once the tea is cooled add the sifted powdered sugar and vanilla to the tea and whisk. Place in the fridge to help it setup.

Test bread at 45 minutes with a toothpick. If the toothpick comes out clean remove from the oven and allow it to cool before turning it onto a plate. If the bread is still a bit wet, bake for three to five more minutes as oven temperatures will vary. Once the bread is baked and cooled, turn it out onto a plate and drizzle the glaze over the bread and allow the glaze to flow down the sides. Now, all that’s left to do is…slice your bread and enjoy!!!

Vegan Apple Tea Bread

I hope your family loves this Apple Tea Bread as much as my family does. Feel free to leave a comment. I love to hear from my followers. For this evening, I’ll say so long and God bless from the beautiful mountains of Kentucky! Remember that faith overcomes fear! Happy baking!

I love the veggie blooms as much as the flower blooms!

Vegan Chocolate Chip Coconut Protein Bites

Hello from the mountains of Kentucky! Has your week been as busy as mine? It’s that time of year again! Time to can, preserve, dehydrate, and freeze all the wonderful veggies, fruit, and herbs that the Lord has so graciously blessed us with. As busy as it can get, I still love this time of year!

Canning in the last days of summer reminds me of the hot summer days of my youth when helped with the canning each year. It also reminds me that summer vacation is quickly coming to an end and a new academic year is about to begin. Where did summer vacation go? Seems we were planting our garden only a few weeks ago and now we’re harvesting and the fall semester begins next week!

Eight of the 21 quarts of tomato juice we’ve canned so far this year. 

Eight of the forty-two jars of green beans we canned this week.

With all that being said, even with all of of the hard work picking and canning, I did have a little time to work on a new recipe that I think you’re going to enjoy! My family is in agreement…this recipe is a keeper! It’s easy to make, requires no cooking, very versatile, sweet, satisfying and really tasty! But, best of all, it’s clean, healthy, and vegan! I hope you enjoy my vegan chocolate chip coconut protein bites as much as we do!

Ingredients;

10 Whole pitted dates (I prefer medjool dates)

2 tablespoons of Organic or non GMO peanut butter

1 scoop preferred plant protein powder (this ingredient is optional)

1 cup organic gluten free oats

1 tablespoon organic chia seeds

1 teaspoon ground flax seed (optional)

1/2 cup organic vegan dark chocolate chips

1cup organic shredded unsweetened coconut

1 tablespoon pure maple syrup (I have substituted Walden’s Chocolate syrup for a more of a chocolate taste and also less sugar)

1/2 teaspoon pure vanilla extract

Process:

Put all of the ingredients in a food processor or a ninja reserving the chocolate chips and half of the shredded coconut. Process until blended well and forms a dough. Add chocolate chips and pulse a few times until chips are incorporated but not completely ground up.

Roll dough mixture into preferred size balls or you may press the mixture in a pan lined with parchment paper for protein bars. Roll the protein balls in shredded coconut and chill for at least an hour or place in the freezer for thirty minutes to eat sooner. The longer these bites chill the better they are!

My choice of preferred dates! They’re delicious right out of the box!

You can change these delicious bites up by melting a few of the vegan chocolate chips and drizzling the melted chocolate over the protein balls. You can also substitute almond butter for the peanut butter. They’re delicious either way! They keep in the fridge in a sealed plastic container or zip lock bag. I have found that they keep their shape in my lunchbox chilled with blue ice and they make a great midday snack!

Delicious peanut butte coconut protein balls!

I have modified this recipe a few times and added coco powder for a deep chocolate taste. I’ve added cinnamon, different flavored protein powders, added craisins, and different flavored Walden’s syrups. Either way, they’re delicious and powerful protein snack. I have to say the recipe above is my favorites as well as my family’s favorite! FYI: If your dough feels sticky you can add a few more oats to make the consistency more dry and easier to handle.

Protein balls with drizzled melted chocolate.

For now, I’m off to grade a few more assignments for the students in my summer course…yes, I even teach during summer vacation, but just one or two classes. I hope you enjoy these delicious protein balls. I’d love to hear from you and maybe your modified version.

If you’re interested in my canning recipes for homemade tomato juice or canning green beans, check out the following links to the recipes that I have used year after year.

Canning Green Beans the Time-Tested Way

Canning Tomato Juice the Easy Way!

God bless from the mountains of Kentucky! Remember, it’s never too late to begin your journey to a healthier and happier you!

Clean Vegan Lemon Bread

Hello from the mountains of Kentucky! I am happy to say that the rain took a break and the sun has been shining in our corner of the world for the past three days!! This was a welcomed sight for our garden, my flowers, and for outdoor activities for the grandkids. However, the rain has once again returned to the mountains this morning, which gives me a little time to catch up on a little summer reading.

Beautiful blue sky on the drive home yesterday.

With the rain keeping me indoors today I can catch up on a little housework and prepare for an upcoming road trip. I love a good road trip! I like days that are filled with culture, great food in small town cafes, and of course a little shopping. I like day trips and road trips as much as extended days away from home. I’m always nervous about leaving our home, garden, the flowers unattended, and I worry about my fur-baby, Freckles, who becomes depressed when I’m away for very long. I don’t think I’ve introduced you to Freckles. She is my faithful ten-year old Jack-Rat and my canine friend who is always by my side when I’m home.

Freckles anxiously waiting to leave the vet’s exam room.

So, enough about my small corner of the world. I’ve mentioned a few times in previous blogs that I have been working to perfect a new recipe. If you love eating clean, vegan, the taste of lemon or just enjoy a delicious sweet treat that’s great with coffee, as breakfast, or dessert…then this clean vegan lemon bread is for you! It has become a family favorite very quickly…and it disappears quickly too!

Over the course of a few weeks I have tried a few different versions of this bread and each are tasty and each were enjoyed, but this version of the recipe was agreed upon as a majority favorite. I hope you enjoy it as much as we do!

Wet Ingredients:

5 ounces of extra firm tofu

1 cup unsweetened almond milk

1 1/2 teaspoons organic lemon extract

2 tablespoons fresh lemon juice

1 lemon grated

1 cup organic raw cane sugar

1/4 cup organic coconut oil

Dry Ingredients:

2 1/2 cups of organic gluten free flour

1 teaspoon baking soda

2 tablespoons baking powder

1/4 teaspoon salt

Glaze Ingredients:

1 cup organic powdered sugar

1 teaspoon fresh squeezed lemon juice or 1 teaspoon organic lemon extract

1 teaspoon unsweetened almond milk

Process:

Press and dry the majority of the moisture from the tofu. I use folded white paper towels to dry mine and it works well. I have also tried the silky tofu in this recipe and wasn’t quite as happy with the results as with the firm tofu. Weigh the tofu after removing most of the moisture to ensure an accurate weight. Add the wet ingredients in a mixer on low speed, just until combined.

Slowly add dry ingredients one at a time. Be careful not to over mix the batter as this will will cause the bread to be too stiff. Set mixed batter aside for a couple of minutes and preheat the oven to 350 degrees. Do not use the convection setting. Spray loaf pan with cooking spray and pour the batter into the pan. Gently tap the pan of batter against the counter to remove any air bubbles. Bake bread for 40 minutes and test with toothpick for doneness. Keep in mind that all ovens do not bake the same. You know your oven better than anyone, so you might want to check the bread at 35 minutes.

When the bread has baked allow it to completely cool on a cooling rack. Mix the ingredients for the glaze while the bread is cooling. Turn the cooled bread onto a plate and drizzle the glaze over the bread. Finally, enjoy this delicious, healthy, clean, and vegan sweet treat! Even those in my family who do not typically eat vegan foods absolutely loves this bread, even the grandkids love it and ask for more! It also usually has a way of vanishing within twenty-four hours! But, that’s a good thing! I love when my family enjoys eating healthy food! The picture doesn’t do the bread justice…it’s actually thicker than it appears in the picture. It tastes rich, lemony, and the texture compares to a moist glazed pound cake.

Clean vegan lemon bread

I hope you enjoy this healthy delicious vegan bread as much as we do. Feel free to leave comments and let me know how your bread turns out. I enjoy hearing from each of you. For now, God bless from the mountains of Kentucky!

Vegan Lavender Butter: A Sweet Herbal Treat From the Mountains…

A foggy mountain morning in the mountains.

Good morning from the mountains of Kentucky! As I savor the taste of the rich bold coffee and listen to the comforting sounds of our small farm waking up and greeting the world this morning I am filled with a sense of peace and satisfaction. I enjoy the lulling sounds of the soft raindrops gently tapping the lingering puddles yesterday’s showers left behind, and the sounds of Pretty Boy’s boastful good-morning crows from his high-roost. The trees are filled with an anxious zeal for life from the beautiful sounds of music the families of robins, blue jays, and wrens are making, while a blanket of fog still lingers near the mountains tops and over the valleys creating a cocoon of safety in our little corner of the world. I agree with that all-too famous line from one of my childhood favorite movies, “there’s no place like home!”

Our domer rooster. Pretty Boy.

Today will be another busy day as the life of a professor, nanny, writer, and farm-wife never gets boring. There’s always something to keep me busy, but I can’t complain I can’t imagine my life any other way. Today’s agenda consists of editor deadlines, working on syllabi for my summer II courses, light housework, preparing a big kettle of homemade soup, and hopefully a little garden time, if the weather cooperates. But for now, I promised my readers last night that I’d post my recipe for Vegan Lavender Butter.

Have you ever wondered what to do with all those beautiful lavender blooms? Well wonder no more…I hope you enjoy this delicious herbal treat.

Lavender blooming near the basil.

Rich and delicious lavender butter

First, let me say that the picture does not do this delicious treat justice! But without further delay…here you go! I hope you enjoy it!

Ingredients:

  • 3 tablespoons of your favorite organic plant butter (my favorite is coconut plant butter…see photo below) plain butter for a non-vegan option
  • 1 teaspoon of pure organic maple syrup for a vegan option, honey for non-vegan
  • 3 teaspoons of dried lavender blooms

My favorite plant butter

Dried lavender blooms

Process:

Mix the plant butter, syrup, and dried lavender blooms in a small bowl and set aside in the refrigerator to allow it to chill for at least two hours before serving. As the butter chills the delicate dried blooms rehydrate and soften within the butter to create a smooth and delicious texture. The taste of this delicate and silky sweet treat can be enjoyed on toast, rolls, biscuits or even on a baked sweet potato. Our son-in-law enjoyed it on his steak a few nights ago! He described it as a savory taste that lingers on the back of the tongue.

I look forward to hearing from you and reading your comments and thoughts about this tasty herbal treat. Well, the day beckons me with a to-do list that can’t wait! God bless from my Kentucky mountain kitchen to yours!

Butterflies love our lavender blooms…

Vegan Tofu-Spinach Scramble and a Good Book!

Tofu-spinach scramble, soy-based meatless sausage, tomatoes, and salsa! Delicious!

I love quiet cool spring mornings at home. I also enjoy preparing and enjoying one of my favorite breakfasts while reading a great summer read. Tofu-spinach scramble with veggies is my new favorite alternative to eggs. Tofu is low sodium, low cholesterol, low carb, and low calorie…but doesn’t lack in taste, if prepared and seasoned correctly. Tofu is also very cost-efficient. I prefer the organic extra firm tofu to the others.

Tofu can be prepared to replace meats, eggs, and many more creative and tasty dishes. I enjoy experimenting with the breakfast options the most, but am excited to see what other new dishes awaits me! I’m anxious to share this tasty and also very healthy low carb vegan dish with you.

Ingredients:

  • Extra firm organic tofu (amount based on serving size)
  • 1 tablespoon of organic olive oil
  • Diced yellow or red onion (varies with taste preference and serving size)
  • Quartered zucchini and yellow summer squash (add as much as you desire based on serving size and taste)
  • Organic baby spinach (add as much as you desire based on serving size)
  • Black pepper
  • Turmeric
  • Paprika
  • Salt or salt substitute
  • Chopped blades of green onions or chives
  • Medium salsa (optional)

Heat olive oil over low heat and add desired amount of onions and add squash and zucchini. Season lightly with each of the above spices.

While onions, squash, and zucchini are being prepared, cut desired size of tofu. Tofu portions are very similar to measuring egg portions. Press tofu in a tofu press to release the water. If you don’t have a tofu press, no worries! You can place the tofu between two white paper towels and press until the tofu feels nearly dry. Set tofu aside.

Sauté the onions and squash mixture until onion become translucent and squash and zucchini become tender. Add tofu to the skillet of veggies crumbling it as you add it. Sprinkle tofu and veggies with turmeric and paprika. Treat the scramble much as you would scrambles eggs while they’re preparing. You will visually see the white tofu change to a beautiful yellow. This color change occurs from the combination of turmeric and paprika.

Add baby spinach and allow it to slowly wilt into the tofu scramble. Season with salt or no-salt, which I prefer and black pepper. Once the spinach has wilted remove from heat. You are ready to add your favorite sides and enjoy. I love to top my scramble with chopped chives or scallions and a little mild salsa for an extra addition of flavor, while also enjoying meatless sausage and tomatoes on the side. I have also found that avocado is a great addition.

A few other favorite tasty additions include adding mushrooms or peppers. The possibilities are endless. I also like to add basil and oregano to create a tasty Italian scramble. I like to substitute the salsa with marinara sauce. Again, tofu is a blank slate that can be modified to meet the preferences of your pallet.

Oh, I almost forgot to tell you about the book I’m reading. I am enjoying a wonderful book that has intrigued me, made me cry, wonder, and to learn more about a very diverse and rich character who’s story is based on her real-life. I encourage you to check out, purchase, or borrow the book, “Educated: A Memoir of Tara Westover” written by Tara Westover. This is a look at the life of Tara and her family that will linger in your thoughts, and in your heart for quite some time.

I am 80% finished with this intriguing book and would rate it as a true five-star memoir that has stirred emotions deep within me. Every person that I’ve recommended this very interesting and inspiring book to has enjoyed it equally as much as I have.

Be sure to try my tofu scramble for a healthy low car, low calorie, and low cholesterol dish that doesn’t lack flavor! Feel free to leave feedback about the tofu scramble or the book suggestion. Also, feel free to follow my blog for future delicious clean and vegan dishes as well as book suggestions.

I think I’ll enjoy a little time outdoors in the beautiful green mountains and our vegetable garden! God bless from mountains of Kentucky!

An early morning visitor…

Clean Chocolate Chip Vegan Date Bars

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Morning in the mountains of Kentucky

So, it’s been too long since I last posted. My apologies for that. It has been a very busy semester, but a satisfying one. Summer break has begun…as well as gardening time! I’m not going to complain about either. Summer break is a time to rest, relax, and revive before another hectic, but wonderful semester begins. Gardening time means a lot of hard work, but also very tasty and healthy vegetables follow and make all of the hard work very worth while. Gardening is one of the most therapeutic and satisfying forms of work that I can think of. Each time I breath in the beauty of the mountains, gardens, and nature’s bounty that surrounds me in the mountains of Kentucky…I am revived, rejuvenated, and renewed. A sense of peace consumes me as I walk through our garden awaiting the fruits of our labor, fresh ripe organic veggies.

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Our vegetable garden

With that being said, I am super excited to bring one of my new favorite vegan sweet-treats to you. I have worked diligently to perfect my recipe before adding it to the blog. My family has been “guinea pigs” for this delicious sweet treat and I must say that it has quickly become a favorite of theirs as well. Chocolate chip vegan date bars are very satisfying, rich, and delicious. I hope you and your family enjoy them as much as my family does.

Ingredients:

2 cups organic fresh medjool pitted dates
1 cup natural organic smooth peanut butter
1 1/2 cup organic semi-sweet or dark vegan chocolate chips
1/2 cup organic unsweetened shredded coconut
1 cup organic gluten free oats
1/3 cup organic pure maple syrup (can substitute with sorghum, or honey for non-vegan bar).

My favorite chocolate chip date bar

Process:

Rough chop dates and add them to a food processor (I use a ninja and works great). Fine chop the dates and add all but one tablespoon of the peanut butter, 3/4 of the chocolate chips, coconut and oats. Slowly add the maple syrup. Mix completely until mixture forms a smooth ball. Press the date mixture into a pan lined with parchment paper and spread the reserved tablespoon of peanut butter over the mixture and refrigerate. While the mixture is cooling and setting in the fridge, heat most of the remaining chocolate chips in the microwave and drizzle over the date mixture. You may add a few chocolate chips to the top of the mixture as well. I also like to lightly sprinkle the top with shredded coconut, but I love the taste of coconut. Allow bars to chill up to two hours for the best results. Cut into desired size and enjoy!

Tips/Ideas:

Date mixture can also be rolled into balls, rolled in the shredded coconut, and drizzled with the melted chocolate chips. The presentation is different, but the taste is same! The bars or date balls lasts for weeks in a covered container in the refrigerator, if you can resist them that long.

Vegan chocolate chip coconut date balls

I hope that you enjoy this sweet healthy vegan treat as much as my family enjoys it. I am super excited to share my recipe for my vegan frozen treat! Our grandchildren love it! I love it, and it’s plant-based and healthy! Until the next post, which will hopefully, be soon…bon appetit from the mountains of Kentucky.