No Bake White Chocolate Cheesecake (food.com)

Another really easy, yummy dessert offering...I licked the beater but didn't have a slice. 

INGREDIENTS
1 9 in Crumb Pie Crust (any flavor)
1 C White Chocolate Chips
2 8 oz pkg of Cream Cheese
1 8 oz carton of Cool Whip

Strawberries, cherries etc to top. 

DIRECTIONS
Melt chips and stir until smooth.

Stir in cream cheese until smooth (I use my Bosch mixer).

Fold in Cool Whip.

Pour into crust.

Cover and refrigerate - overnight is best - until set.

Top with berries as you would a shortcake.

Note: I've been told you can whip coconut milk and use it in place of cool whip. I know it would work for a topping - not sure how it would work IN a pie like this.....still not sure what to do about the cream cheese.  This is not vegan. ::grin:: I also feel compelled to say this is not a cheesecake. For authentic cheesecake recipes click the recipe tab and scroll through sweets. LOL 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Peanut Butter Pie (Food.com)

This is NOT vegan and I really have no clue how to adapt it while living over here where cream cheese and cool whip substitutes are not available...but it went quickly. LOL 

INGREDIENTS
1 Graham Cracker Crust (I make one with Oreos/Newman O's)
1 8 oz pkg of softened Cream Cheese
1 8 oz can of Sweetened Condensed Milk
1 C Peanut Butter
1 C Cool Whip

DIRECTIONS
Beat cream cheese until smooth. Add in milk and continue beating until smooth. Add in Peanut Butter, you know the routine...beat until smooth. Fold in Cool Whip. Pour in crust for at least 2 hours.   Cover with more cool whip and chocolate shavings if you like.

Originally from food.com.

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Coulibiac Recipe (Vegan)

This was YUMMY! My special holiday meal treat.  Makes 10 - 12 servings. I believe it's Russian in origin.  This is supposed to be made in a spring form pan but I didn't have an 8 1/2 in pan....I used a 9 in deep dish pie plate instead. I'll just write this as I made it. 

Filling

1 tsp fennel 

2 cloves of garlic, minced

1/4 tsp sea salt

2 T plus 2 tsp olive oil

1/2 small head green cabbage, finely shredded (6 cups)

20 oz mushrooms, chopped (8 Cups)

1 T fresh sage or 1 tsp dried

salt and pepper to taste

2 C peeled, slice parsnips

1 T fresh thyme or 1 tsp dried

2 C cooked brown rice

1 pkg (17 1/4 oz) frozen puff pastry, thawed

1 beaten egg mixed with 1 tsp water or milk (I did not use the egg, brushed the crust with almond milk and it was brown enough)

Add optional veggies: 

Roasted Red Pepper

Olives

Onions

Heat 1 T oil over medium heat. Add garlic, fennel and salt and stir fry 1 minute. 

Add cabbage and stir until coated. Cover and cook 2 minutes until wilted and bright green. Transfer to bowl and set aside. 

Heat 1 T oil in skillet, add mushrooms, sage, salt and pepper. Cook until mushrooms soften, about 8 min. Remove from heat and set aside. 

Heat remaining 2 tsp oil over medium heat, add parsnips and thyme and cook - stirring often - about 5 minutes. 

Preheat oven to 375. Unfold one puff pastry sheet and place on lightly floured board. Roll into a 14 inch circle. Transfer dough to UNGREASED 8 1/2 in spring form pan and press gently to fit into bottom and side. There will be overhang. I used pie plate. 

Spoon 1/2 rice over pastry.  Layer mushrooms over rice, then cover with cabbage, remaining rice and parsnips. Carefully fold pastry overhang over filling. 

Unfold second pastry sheet. Roll out slightly, cut out a circle to fit top. Place dough over top and press edges to seal. Brush top with almond milk (or egg wash). Slash top with pattern. 

Bake 35 - 40 min. When well browned, cover top with foil. Reduce heat to 350*; remove side of pan and brush side with wash (opt). Bake until sides are golden about 40 min more. 

Remove from oven and let cool slightly before serving. Serve with Red Wine Gravy if wanted. I skipped the gravy. 

I'll be making this again with a variety of veggies and seasonings. It's a winner from Vegetarian Times. 

Choosing Joy!

©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Thanksgiving 2012

We had a great Thanksgiving. We had good friends over to celebrate. We invited a neighbor girl in for dinner and to play games with us. We felt bad we didn't think to invite her over for lunch, but she enjoyed her plate of food afterwards.  

We had all the traditional favorites and a few extras....

Turkey made from veggies

Coulibiac -  yummy! Vegan. 

Best part of dinner was the company

Then we played Mafia....ah the personality quirks that game brings out! ::snort:: 

We were happy to have Autumn (next door neighbor) join us for games

Steve's evil look of success

Father/Son moment

Sleeping Town awaiting the Mafia

Stacia caught in the act of "killing" Nolan

Beautiful colors in this lovely hostess gift

After it was all over, and the guests had gone home...Michael poured me a cup of sparkling cider and I sat and thought....and realized this is our very last Thanksgiving in Misawa. We will miss Japan. We will miss our friends. This year we miss friends who have moved, family and friends who aren't here....but one day we'll all be together forever....that big PCS in the sky. ::grin:: 

In many ways this holiday snuck up on me with traveling and my flu....but really, isn't every day Thanksgiving?  It was a lovely day.  

Happy Thanksgiving to all! 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Thanking ONE in all...

WHY do we spend two days cooking for ONE meal - every year? This I do not fully understand, but I do fully participate. This year I am trying some new vegan recipes, as well as the old holiday standbys. I'm also trying to make some of the old standbys just a "touch" healthier....not healthy really; but a touch better with less cholesterol, less fat, less processed ingredients. 

Today I baked pies for tomorrow and for tonight's Chapel Ecumenical Thanksgiving Service and Pie Social. Two vegan types (Triple Berry and Chocolate); two not vegan (peanut butter and white chocolate "cheesecake"). The berry does taste better than it looks; but really NEEDS to be smothered in cool whip - really no sub here for that. ::snort::

I also made Hummus (whilst thanking God for amazingly rich friendships past and present) and Spinach Artichoke dip (whilst thanking God for recent leaps towards health).

In the midst of cooking...grieving for a young family...the loss of a 4 month old baby to leukemia and a memorial service...just minutes before the Thanksgiving service...life...giving thanks in the midst of suffering...choosing to trust in a good and loving God when life is just not fair...choosing to stay centered in a whirlwind of grace when the storms rise...  Please do pray for this young family as they fly home tomorrow for a burial. 

A day capped with believers from the full spectrum of Christianity joining together to affirm God is good, thank Him for His blessings, and remember those of our loved ones who are deployed. A reason to give thanks in the midst of the rush...a moment to pause with friends who are often in other worship services...and give thanks as one to the One whom we can fully trust. 

Note: I think these types of ecumenical services may be rare these days. The closest I've seen in the civilian world is the community Thanksgiving service we used to have in Hardin, MT...where all the protestant churches would get together to celebrate...but even there I'm not sure the Catholics joined us....but close. 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Triple Berry Pie (Vegan)

Ingredients (One 9 inch pie)

For the Crust: Use your favorite pie crust recipe

For the Berry Filling:

• 3 c. strawberries, hulled and halved
• 1 c. blackberries
• 1 c. blueberries
• 1/4 c. sucanat or organic sugar
• 1 1/2 T. cornstarch or arrowroot

Instructions

• Place dough in pie plate, press up the sides and crimp the edges
• Preheat oven to 350 degrees.
• In a large bowl, combine berries, sweetener and cornstarch or arrowroot. Allow berries to sit for 10-15 minutes.
• Bake for 40-45 minutes, until crust is browned.
• Allow pie to cool before slicing.

Notes: I needed more fruit. This will be great in the summer time. 

This recipe is from Sarah at Peas and Thank you!  

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

Spinach Artichoke Dip (Vegan)

Ingredients
6 oz spinach, fresh
2 whole garlic cloves
15 oz artichokes, canned (in water)
1/2 C plant-based milk 
1/2 C nutritional yeast
2 T whole wheat flour (or brown rice flour if you want GF)

Directions
Drain the artichokes and set aside.  Put a small bit of water in pan and turn the heat up to high. Add spinach, cover and cook until dark green - about 5 min. Turn off the heat, drain and then put spinach, garlic, artichokes, non-dairy milk in food processor. Process until smooth and creamy. Return to pot and whisk in nutritional yeast and flour. Turn heat to medium and cook until warm. Add salt and pepper to taste. Serve. 

This is YUMMY! Cholesterol free, fat free....you won't miss it!  This recipe is from Lindsay Nixon...the Happy  Herbivore. I'm trying to decide which one of her cookbooks I want for Christmas. 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...