Greenbird’s Blog

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Cranberry Ginger Walnut Quick Bread January 18, 2017


It has been a very cold and snowy January which has inspired me to do a lot of baking to warm the house up. I was going to make some banana bread, but after mixing the dry ingredients together, I discovered that the bananas were too far gone. That led me to devise this new recipe.


2 cups flour
¼ to ½ cup organic sugar, depending on your sweet tooth.
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup canola oil
½ cup almond milk
¼ cup dried cranberries
1/8 cup diced ginger
¼ cup chopped walnuts
¼ cup flax seeds, optional
¼ cup sesame seeds, optional


Mix the first five ingredients together. Add the oil and milk. Stir in the rest of the ingredients, except the sesame seeds and mix well. Oil a bread pan and sprinkle sesame seeds on top, if desired. Bake about 20-30 minutes, or until a toothpick comes out clean.




General Tso Tofu January 5, 2017

Filed under: Cooking,guides,Uncategorized — misscilicia @ 7:02 pm
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My son was up visiting for the holidays and found this recipe online for me. I modified it some, as I always do.It’s quick, easy and tasty.



1 block firm tofu

3 tablespoons olive or peanut oil

2 cloves garlic, chopped

1 to 2 tablespoons chopped ginger

2 tablespoons maple syrup (I used half maple syrup and half agave syrup.)

2 tablespoons tamari

1 tablespoon sweet chili sauce

1 tablespoon Sriracha sauce

¼ red onion, diceda

3/4 cup vegetable broth


Cube the tofu and add the oil to the pan and heat.

In a saucepan heat the oil. Add tofu and cook until they are golden brown and crispy. Add oil if necessary.

Stir in garlic, ginger, maple syrup, soy sauce, ketchup, Sriracha sauce, scallions and vegetable broth.

Let it cook until it thickens. If it gets too thick, add some water.

I served it over rice, and it would also be good over noodles.


Savory Puff Pastry Twists December 14, 2016

Filed under: Cooking,guides — misscilicia @ 5:54 pm
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I was inspired to make this by a recipe I saw in the magazine Vegetarian Times. Being me, I modified it. Trader Joe’s sells something similar that I love. These are different, but still, pretty tasty. These were fun to make and are light and flaky.



½ of a package of puff pastry, thawed.

¾ teaspoon baking soda

¼ cup water

Salt (I used Himalayan pink salt), freshly ground pepper, cayenne, and garlic powder to taste, about 2 tablespoons.

¼ nutritional yeast


Boil water, then add baking soda and let cool.

Roll out the puff pastry on floured surface to about a 12” square. Cut into 1” strips, then cut strips in half, to 6”. Place in baking sheets and refrigerate for about ½ hour. Preheat over to 400 degrees.

Brush strips with baking soda water and return to fridge for 5-10 minutes.

Mix the spices and yeast together and sprinkle over the pastry. Twist each strip several times and return to baking sheet. Bake 10 to 15 minutes, or until golden brown. Cool on baking sheets, then store in an airtight container.



Lentil Soup December 13, 2016


It has been very cold, so I’ve been making lots of different soups. Soups warm you up inside and out, and are very filling.

One of my basics that I make quite often is lentil soup. If you aren’t familiar with lentils, then I suggest that you google them, They are considered one of the world’s healthiest foods. (

I usually add a carrot, but I didn’t have any. I did, however have a sweet potato, so I used that instead. I’m flexible like that. 🙂 It was just as good. I had half of a tomato, so i threw that in, too,. You can start this soup simmering a few hours before you want to eat, and most of that time this takes is the soup cooking.


2 cups lentils, rinsed

Water to cover, about 4 cups

Garlic and onion, diced, about ¼ cup

¼ to ½ cup carrot or sweet potato, diced

1/2 of a tomato, diced

1 teaspoon veggie bouillon

Bay leaf, salt, pepper, thyme, oregano, cayenne, to taste.

¼ to ½ cup cheese, optional


Simmer lentils in water about 1 ½ hours, until almost tender, Add the rest of the ingredients and simmer about another 15-20, or until done.

Stir in cheese, if desired. This is good with corn bread and a salad.


Broccoli and Marinated Tofu over Pasta December 9, 2016

Filed under: Cooking,guides — misscilicia @ 6:28 pm
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I was in the Chicago airport last week, flying back from Dublin and Edinburgh, when I saw a fellow traveler eating something that looked delicious. I asked her where she had bought it and she directed me to the food court. I found it there, but it was a very large portion and it cost $9.00. I learned while I was in Scotland that I come by my frugalness legitimately, thanks to my Scottish heritage. Rather than pay that much for a meal I would not be able to finish, I decided to wait until I was home and make it myself.

This takes longer to prepare than most of my recipes do, and it takes three pans, but it’s nice sometimes to take a little longer for a good meal, and this is a nice time of year to spend time in the kitchen. Plus it heats up your home and smells yummy.


¼ cup hoisin sauce

1 tablespoon rice vinegar

½ lime, squeezed

1 teaspoon tamari or soy sauce

1 or 2 cloves garlic, diced

Cayenne to taste

¼ block tofu, cut into small squares


½ head broccoli, cut into bite size and steamed


2 serving pasta, cooked



Mix the first six ingredients and add tofu. Let marinade at least one hour or overnight.

Sautee or grill the tofu. Save a bit of the marinade.


Serve over the pasta and broccoli. Add a spoonful or so of the marinade over the top.





White Bean Kale Soup November 19, 2016

Filed under: Cooking,guides — misscilicia @ 7:43 pm
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It’s that time of year again. Yep, soup time. I am very fond of bean soups, as they are filling, tasty and packed with nutrients. I prefer making beans from scratch. It’s much cheaper and you know what ‘s in them. I recently learned a trick for cooking beans fairly quickly if one doesn’t remember to soak the beans overnight. Bring them to a full boil, then remove from heat. This has the same effect as soaking them overnight. Once they have cooled, return to the burner and cook for a few hours, until beans are tender. I add barley because beans and grains combine to make complete complex protein.


About 3 cups water

1 ½ cups white beans, uncooked

½ cup barley

Handful of kale, chopped fine

½ cup fresh parsley, optional

1 teaspoon cayenne, if you like it a bit spicy

1 tablespoon veggie bullion salt, pepper, oregano & thyme, to taste.



Either soak beans overnight or bring to a boil, then remove from heat and let cool. Cook beans in the water until tender, then add the rest of the ingredients. This soup is good with cornbread and a salad.






Chocolate Coffee Biscotti October 15, 2016

Filed under: Cooking,guides,Homes,Uncategorized — misscilicia @ 11:07 pm
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These are an Italian breakfast cookie, made to be dunked into your morning cup of coffee. The name appropriately means twice-baked. It is a stormy autumn day and thus perfect for making the house smell good and baking something yummy. I have been invited to Sunday brunch tomorrow by a very nice new friend, and I am making these as a hostess gift. Sssshhh. Don’t tell her. 🙂


1 2/3 cups flour

½ teaspoon baking soda

1 teaspoon baking powder

½ cup unsweetened cocoa

¼ teaspoon salt

½ cup sugar


1/3 cup canola oil

¼ cup brewed coffee

¼ cup almond or other plant based milk


¼ cup walnuts, chopped, optional



Mix the dry ingredients well. Mix the next three ingredients together. Pour oil mixture into the flour and stir well. Add more liquid if needed. Add walnuts. This will make a soft dough. Half the dough and roll each out into 1” logs. Place on unoiled cookie sheet and bake at 350 for 20 to 30 minutes. It should still be soft when you take it out. Let rest for about 10 or 15 minutes. Cut into ½ “pieces and return to a 375-degree oven and bake for another 20 minutes. They should be crispy after baking the second time to hold up to being dunked. This makes about two dozen pieces.