tag:blogger.com,1999:blog-23323466621680355432024-03-27T19:55:06.196-04:00nannykim's recipesUnknownnoreply@blogger.comBlogger1164125tag:blogger.com,1999:blog-2332346662168035543.post-23304237113574644862024-03-27T08:28:00.003-04:002024-03-27T08:34:40.986-04:00Chickpea scramble <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7P9wAn5IFqTKQT5epcR1Ey1To3wFWJB3DWAuItyc-oQvpPZAoHyQBFOEk02sp8GKQcPDFFrNkUxh2y3oC96wiA8Kfl18vPaUgBwoKMc0_jYjyjxqATn1xrdD0D9OeK0gJXryhdgxdYFo42-oCuneNyaUiHdXJdE3yFTqXp4PLLEWfBZ3qR-AxkszXoWb5/s4032/IMG_2442.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7P9wAn5IFqTKQT5epcR1Ey1To3wFWJB3DWAuItyc-oQvpPZAoHyQBFOEk02sp8GKQcPDFFrNkUxh2y3oC96wiA8Kfl18vPaUgBwoKMc0_jYjyjxqATn1xrdD0D9OeK0gJXryhdgxdYFo42-oCuneNyaUiHdXJdE3yFTqXp4PLLEWfBZ3qR-AxkszXoWb5/w300-h400/IMG_2442.HEIC" width="300" /></a></div><br /> I love this and it is actually great for breakfast. Original recipe here: <a href="https://desireerd.com/wprm_print/11427">https://desireerd.com/wprm_print/11427</a><p></p><p>1 can chickpeas </p><p>I used my ceramic pan and no oil. I processed half the can with some aquafaba and the other half used whole. Just heat in pan with a bit of salt, black pepper,turmeric, cumin and 3 handfuls of fresh spinach. Add avocado when serving if desired.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-23312014524410319712024-03-25T10:05:00.004-04:002024-03-25T10:06:46.538-04:00Nutritional yeast tofu<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKZ-kJDXihMd8cmV7WSmo-bAFd79rlOG6_bZ0kTTpkmn244AUMEwN02CLS241gP37nu41m2hgq2D8yM2kURVbYF_gznN-qLT4Fxl9d9LsH2-v-_SrobrtDzxi-DQ2nUVoK8iNbTpIkhDFaiqP0IVEcKNULZEFNKyTlTd2VlJve1FjaJ0WgyhhsUTioZi7/s4032/IMG_2431.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKZ-kJDXihMd8cmV7WSmo-bAFd79rlOG6_bZ0kTTpkmn244AUMEwN02CLS241gP37nu41m2hgq2D8yM2kURVbYF_gznN-qLT4Fxl9d9LsH2-v-_SrobrtDzxi-DQ2nUVoK8iNbTpIkhDFaiqP0IVEcKNULZEFNKyTlTd2VlJve1FjaJ0WgyhhsUTioZi7/w300-h400/IMG_2431.HEIC" width="300" /></a></div><br /> Absolutely delicious: recipe found here:<a href="https://avirtualvegan.com/nutritional-yeast-tofu/#recipe"> https://avirtualvegan.com/nutritional-yeast-tofu/#recipe</a><p></p>
<div><br /></div><div>Ingredients I used:</div><div><br /></div><div>14 oz or whatever of extra firm tofu</div><div>4 tablespoons nutritional yeast </div><div>1 tablespoon corn starch</div><div>1/2 teaspoon garlic powder </div><div>1/2 teaspoon onion powder</div><div><br /></div><div>You tear the tofu and sprinkle all seasoning over and mix well in a bowl. </div><div><br /></div><div>I cooked at 375 for 15 minutes- then flipped and cooked another 15-20 minutes until crisp on outside. The recipe , linked above, calls for a higher temperature than this. My Tofu came drained— the recipe called for drained, not pressed. Original recipe calls for salt and pepper.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-61721774406244150522024-03-24T14:11:00.004-04:002024-03-24T14:15:36.266-04:00Roasted cauliflower soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlYC12VHITt1-JUOe1DzXpD7ph-4NxA6VDSWLMRklgsABEYZFUKMauikEGNyD_Kn_IbHYxVWYvLLtRCf-hivpLgMhFf6Ec0zaNtY71iBrecIUDyaz1Q9mY6AB-Ztu1ZVYlJZNeLYcQV5lljbfM0n2KlhmCFRpdFKUK-wjWoPsnwP88VceWy7tSccb19vV/s4032/IMG_2423.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlYC12VHITt1-JUOe1DzXpD7ph-4NxA6VDSWLMRklgsABEYZFUKMauikEGNyD_Kn_IbHYxVWYvLLtRCf-hivpLgMhFf6Ec0zaNtY71iBrecIUDyaz1Q9mY6AB-Ztu1ZVYlJZNeLYcQV5lljbfM0n2KlhmCFRpdFKUK-wjWoPsnwP88VceWy7tSccb19vV/w300-h400/IMG_2423.HEIC" width="300" /></a></div><br /> Nice tasty way to have cauliflower. The recipe is found: <a href="https://plantbasedandveganism.com/roasted-cauliflower-soup-1004rk/">https://plantbasedandveganism.com/roasted-cauliflower-soup-1004rk/</a><p></p><p>Ingredients:</p><p>1 medium- large head of cauliflower ( cut in florets and roasted)- I did mine without oil or seasoning and roasted them at 375 until tender somewhere around 45 minutes so I wouldn’t set off my sensitive smoke detector 🥸)</p><p>1 medium onion, diced</p><p>3 cloves garlic minced</p><p>1 medium carrot grated (me food processor finely)</p><p>1 celery stalk, diced </p><p>4 and 1/2 cups broth</p><p>2 tablespoons nutritional yeast</p><p>1/4 teaspoon celery seed (note they used 3/4 teaspoons celery salt)</p><p>1/2 teaspoon Italian seasoning </p><p>1/2 teaspoon dried thyme </p><p>Can add salt and pepper and oil if you look at original ingredients and they add 1-2 tablespoons lemon juice just before serving. They also use 1 and 1/2 tablespoons better than bouillon vegetarian no chicken base)</p><p>Before serving when soup done you take 4 ladle full of soup </p><p>and blend and add back to the soup.</p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-53448097723961974682024-03-24T13:56:00.007-04:002024-03-24T13:56:54.635-04:00Sweet potato vegan truffles<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyqZgyFWo62mxWc5blTO6eUHAw5o3P-eumy94XfLfsRbf2nOk21oJo2q6SxNQgsLfQ2lKxzfbCl4R9-hcOFQd7ZokwjSBWj9TlJmiuxvLH9CMgZvgL4UlKnD5QPqbQkOfeinJFAe3YsLZESMbrsw51puPzQUPInVKysqkYSq6M02sUOL20nqIv4xPrFhH/s3643/IMG_2424.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3643" data-original-width="2715" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyqZgyFWo62mxWc5blTO6eUHAw5o3P-eumy94XfLfsRbf2nOk21oJo2q6SxNQgsLfQ2lKxzfbCl4R9-hcOFQd7ZokwjSBWj9TlJmiuxvLH9CMgZvgL4UlKnD5QPqbQkOfeinJFAe3YsLZESMbrsw51puPzQUPInVKysqkYSq6M02sUOL20nqIv4xPrFhH/w298-h400/IMG_2424.HEIC" width="298" /></a></div><br /><p></p><p>Makes ten (I ate one 🤣) Recipe and details here;</p><p><a href="https://wellnessdove.com/easy-vegan-sweet-potato-vegan-truffles/">https://wellnessdove.com/easy-vegan-sweet-potato-vegan-truffles/</a></p><p>Here are the ingredients:</p><p>1/2 cup mashed sweet potatoes </p><p>10 tablespoons almond flour </p><p>3 regular pitted dates </p><p>1/2 tablespoon peanut butter</p><p>1/8 tsp vanilla powder ( I used vanilla extract)</p><p><br /></p><p>For rolling:</p><p>1/2 tablespoon cocoa powder </p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-86034721646192759922024-03-13T14:40:00.004-04:002024-03-21T12:04:41.376-04:00Lentil/ pasta dish<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5-mDHui4ExCU48uy7sF4hkPzPSHY6KgWOEFIKgeeLJZE5WZxx_SG0cbhuBB7CafqgUo7lMN_LnGVA-DUz6f6k0yUvhhS9b67uiXi27qJa2us_wtxmBEckGyzCv4GYe2ixRUZm7vu4KspOMaG5Idkpx22gNGgCDuVkD7PfzinOECaaugojtR1zuVRBZA4/s4032/IMG_2375.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5-mDHui4ExCU48uy7sF4hkPzPSHY6KgWOEFIKgeeLJZE5WZxx_SG0cbhuBB7CafqgUo7lMN_LnGVA-DUz6f6k0yUvhhS9b67uiXi27qJa2us_wtxmBEckGyzCv4GYe2ixRUZm7vu4KspOMaG5Idkpx22gNGgCDuVkD7PfzinOECaaugojtR1zuVRBZA4/w300-h400/IMG_2375.HEIC" width="300" /></a></div>Very tasty one pot meal. This is a lentil pasta dish originally, but since I didn’t have the tiny pasta I substituted some cooked brown rice and some uncooked gf orzo— nice combo but my orzo was not whole grain. Recipe found at link:<p></p><p><br /></p><p><a href="https://theplantbasedschool.com/lentil-pasta/">https://theplantbasedschool.com/lentil-pasta/</a></p><p><br /><span style="background-color: white;"> Ingredients: but go to link for how</span></p><ul class="wprm-recipe-ingredients" style="-webkit-text-size-adjust: auto; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px; text-size-adjust: auto;"><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">extra virgin olive oil (omitted)</strong></span></span></li><li class="wprm-recipe-ingredient" data-uid="1" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">onion</strong></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">chopped</span></span></li><li class="wprm-recipe-ingredient" data-uid="2" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">carrot</strong></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">chopped</span></span></li><li class="wprm-recipe-ingredient" data-uid="3" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cloves</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">garlic</strong></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">minced</span></span></li><li class="wprm-recipe-ingredient" data-uid="4" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">sprig</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">rosemary</strong></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">or thyme( used fresh thyme and dried rosemary </span></span></li><li class="wprm-recipe-ingredient" data-uid="5" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">bay leaves</strong></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">or sage</span></span></li><li class="wprm-recipe-ingredient" data-uid="6" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">tomato paste</strong></span></span></li><li class="wprm-recipe-ingredient" data-uid="7" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;">(<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">200</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">grams</span>)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">dry lentils</strong></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">green or brown</span></span></li><li class="wprm-recipe-ingredient" data-uid="8" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">12</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">cherry tomatoes</strong></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">halved</span></span></li><li class="wprm-recipe-ingredient" data-uid="9" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">6</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;">(<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1½</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">liters</span>)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">vegetable broth</strong></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">or more if you want a soupier lentil pasta</span></span></li><li class="wprm-recipe-ingredient" data-uid="10" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;">(<span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">250</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">grams</span>)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">ditalini pasta</strong></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">or other short pasta like penne, ditaloni, conchiglie, or rotini (me cooked brown rice 1 cup and gf orzo uncooked one cup— did add an extra cup water)</span></span></li><li class="wprm-recipe-ingredient" data-uid="11" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">salt</strong></span></span></li><li class="wprm-recipe-ingredient" data-uid="12" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">twists</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">black pepper</strong></span></span></li><li class="wprm-recipe-ingredient" data-uid="13" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1" style="box-sizing: border-box;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">handful</span> </span><span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2" style="box-sizing: border-box;"></span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"><strong style="box-sizing: border-box;">parsley</strong></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">chopped</span></span></li></ul><div><span style="color: #333333; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif;"><span style="caret-color: rgb(51, 51, 51); font-size: 14.4px;"><br /></span></span></div><div><span style="color: #333333; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif;"><span style="caret-color: rgb(51, 51, 51); font-size: 14.4px;">Really nice with picante sauce too- with or without a wrap.</span></span></div><div><span style="color: #333333; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif;"><span style="caret-color: rgb(51, 51, 51); font-size: 14.4px;"><br /></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-31438691654340883852024-03-05T16:13:00.004-05:002024-03-11T20:55:52.219-04:00Frozen mandarin orange nice cream<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80wmEeOn-9lr1ZITDTPmoUcNOP9LtbPwzenKJEblVu-Yv5eH1-BTj-TC7sQk4ZkMmQmcKXXMh4-u7SG8Sw7QzXYFTrJJDvGqaBWghqNIYCKjo4sB4V7xv0iSz8McjwABU_UMQQ3Z4nCRM21lZzLQqpDOkS1wxIYVzQVMQ7DjyKJHNtcwrl1OpOYwod-ew/s4032/IMG_2341.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80wmEeOn-9lr1ZITDTPmoUcNOP9LtbPwzenKJEblVu-Yv5eH1-BTj-TC7sQk4ZkMmQmcKXXMh4-u7SG8Sw7QzXYFTrJJDvGqaBWghqNIYCKjo4sB4V7xv0iSz8McjwABU_UMQQ3Z4nCRM21lZzLQqpDOkS1wxIYVzQVMQ7DjyKJHNtcwrl1OpOYwod-ew/w300-h400/IMG_2341.HEIC" width="300" /></a></div><br /> Wow, tastes similar to a creamsicle or orange sherbet.<p></p><p>For one serving take two fresh mandarin oranges ( also called cuties). Peel and break into individual segments and freeze for a few hours. Then blend in a food processor(you can ad a bit of water). Keep blending then press with a spoon to get the creamy consistency.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-12506343494310239122024-03-05T15:28:00.003-05:002024-03-05T15:28:54.682-05:00Vegan cheesy rice broccoli dish<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNwtN-TK-nGvzCVWtVniSLcJVHBJ_6Jt8NzOep-I05EHVkZH76Omh5Sb5KolzUjIDcJIAw7LXO-TTz5GVyu0jrfudweQIty3xfoN7WzzGJyQPt5tQP2SgDWy5pIjnQfwXzqFo-wuHkkKz1S_8qQDUrBD4AGC2MXsw5sTgg6Ryap4cc6DXayR5Shue9nBE/s4032/IMG_2340.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNwtN-TK-nGvzCVWtVniSLcJVHBJ_6Jt8NzOep-I05EHVkZH76Omh5Sb5KolzUjIDcJIAw7LXO-TTz5GVyu0jrfudweQIty3xfoN7WzzGJyQPt5tQP2SgDWy5pIjnQfwXzqFo-wuHkkKz1S_8qQDUrBD4AGC2MXsw5sTgg6Ryap4cc6DXayR5Shue9nBE/w480-h640/IMG_2340.HEIC" width="480" /></a></div><br /> Excellent/so tasty and easy if you cook brown rice or whatever you use ahead.<p></p><p>Note: I used gf panko crumbs for the top.</p><p>Here is the recipe:<a href="https://bitesofwellness.com/vegan-broccoli-casserole/"> https://bitesofwellness.com/vegan-broccoli-casserole/</a></p><p>My son has also used a combination of buckwheat grouts, quinoa and brown rice for the rice part.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-62470641580708193692024-03-05T10:46:00.002-05:002024-03-05T10:46:34.998-05:00Cauliflower lentil salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPcjXFkxFuayAuIN-z4-u0XUXiT6d6kiFr8lk0zM4uWwzeB-_1XwbMfgZQQ-lCBYvffPcKfJLvhK5f3F3EPyccr02__rJzEvYl77vkaNZRMbaaUwTu8s2a2qSpYDCeEv1QEQOnY0cKM56raorBfgSsugEbsF6yPlxHPmXXMy9XtBcWueutTE84tN2kmSK/s4032/IMG_2339.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPcjXFkxFuayAuIN-z4-u0XUXiT6d6kiFr8lk0zM4uWwzeB-_1XwbMfgZQQ-lCBYvffPcKfJLvhK5f3F3EPyccr02__rJzEvYl77vkaNZRMbaaUwTu8s2a2qSpYDCeEv1QEQOnY0cKM56raorBfgSsugEbsF6yPlxHPmXXMy9XtBcWueutTE84tN2kmSK/w300-h400/IMG_2339.HEIC" width="300" /></a></div>Very tasty and easy if you have canned lentils. I get mine from Harris Teeters. <p></p><p>The recipe is here: <a href="https://theplantbasedschool.com/cauliflower-lentil-salad/">https://theplantbasedschool.com/cauliflower-lentil-salad/</a></p><p>The dressing is delicious—I cut way back on the olive oil, plus when I roast the cauliflower I don’t use oil.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-39987008718755262262024-02-12T12:27:00.005-05:002024-02-12T12:28:29.483-05:00Brussels sprouts lentil salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ujc4uodYNuP3-CcuSTgLKIC4JiazY6Orz7VZvTgnaB02Y9qvajrSBKiaXE3cZMvIjGn2j9YXhVNaoj286Ss5tMmqmEpVw4ZsutQTxOC336fbHPQKHrrAUV2mFbhL6Dq2c9kB6q7sAUTFVADRGIbzJy-e7dFdlc8ybegW0V7MkgXTXAbvZGYLhFta4XtF/s4032/IMG_2217.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ujc4uodYNuP3-CcuSTgLKIC4JiazY6Orz7VZvTgnaB02Y9qvajrSBKiaXE3cZMvIjGn2j9YXhVNaoj286Ss5tMmqmEpVw4ZsutQTxOC336fbHPQKHrrAUV2mFbhL6Dq2c9kB6q7sAUTFVADRGIbzJy-e7dFdlc8ybegW0V7MkgXTXAbvZGYLhFta4XtF/s320/IMG_2217.HEIC" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSWEB0UMNgFS-W61kgzqqgA0nzfGqPohnFQfpGCabB9GHXAm4MRDCTU5dFAqa2iQVjtVLeHrdNN_NUYbAvbIS_kbPowNl7uj3atIZPsc7adeHvK0VAUAtRkedQqYCQOribNM-T2Wjh5ThuvjDsd-FBFHmiKiUULcEoSAHhA5wMh2fuqxGzVE_gsH_7PFS/s4032/IMG_2216.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSWEB0UMNgFS-W61kgzqqgA0nzfGqPohnFQfpGCabB9GHXAm4MRDCTU5dFAqa2iQVjtVLeHrdNN_NUYbAvbIS_kbPowNl7uj3atIZPsc7adeHvK0VAUAtRkedQqYCQOribNM-T2Wjh5ThuvjDsd-FBFHmiKiUULcEoSAHhA5wMh2fuqxGzVE_gsH_7PFS/w300-h400/IMG_2216.HEIC" width="300" /></a></div>Healthy and tasty. I was supposed to serve it on a bed of fresh spinach which I didn’t have.<p></p><p>Brussels sprouts quartered and roasted without oil on silicone mat at 425 ten minutes per side , for a total of 20 minutes.</p><p>Mix </p><p>Roasted Brussels sprouts </p><p>Apples</p><p>Raisins </p><p>Lentils (used canned)</p><p>Pecans</p><p>Mix the above and put on top of fresh spinach if using.</p><p>Top everything with a honey Dijon sauce. I used a watered down one from McDougall<br /> McDougall Recipes</p><p>Honey Mustard Dressing</p><p>Prep: 5 minutes. Cook: 0 minutes Serves: Makes about 1 cup</p><p>My version </p><p>Ingredients</p><p>1/4cup wine vinegar (use flavored vinegar if desired)</p><p>1/4 cup water</p><p> 3 tbsp Dijon mustard</p><p>3 tbsp honey</p><p>1/3 cup water</p><p>several twists freshly ground pepper Directions</p><p>Place all ingredients in a jar with a tight fitting lid and shake well until blended, or use a blender and process until well mixed. Keeps well in ref</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-26247432538868923062024-02-12T11:57:00.001-05:002024-02-12T11:57:39.949-05:00Chocolate donuts vegan<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2-oEdUSFYQxp_R8TQeDgYCHgzrJL0bgXL2hby8vUuQEuL5edC8zobZRYXi-K3FnlwWbLzmO4-bOfNzMFauzHKm08YT_JFuk7BCtd90DOuddN8kvCqfarqVZofE5Hv3s-god5CGX6fM2oivTDNhBLkwBoePniuua6WOPx7oKpwkOqtFtsosymmSn2ohw8/s4032/IMG_2215.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2-oEdUSFYQxp_R8TQeDgYCHgzrJL0bgXL2hby8vUuQEuL5edC8zobZRYXi-K3FnlwWbLzmO4-bOfNzMFauzHKm08YT_JFuk7BCtd90DOuddN8kvCqfarqVZofE5Hv3s-god5CGX6fM2oivTDNhBLkwBoePniuua6WOPx7oKpwkOqtFtsosymmSn2ohw8/w480-h640/IMG_2215.HEIC" width="480" /></a></div>This makes 4 in my pan , but is supposed to make 6. I have this problem with my pan in most donut recipes. <p></p><p>Very tasty— I used cocoa powder instead of what the recipe called for in the donut part and for the glaze I used dairy free dark chocolate chips melted in a bit of soy milk. Here is the recipe and link:</p><p><br /></p><p><a href="https://youtu.be/wCGUS3VKjwU?si=vg9vck7onpDm4Edp">https://youtu.be/wCGUS3VKjwU?si=vg9vck7onpDm4Edp</a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXFh3njD8i-Srw_0b52j-obGxsuTvAuBTfmxVdMGudWHNAhJVX3osfKAQ1arXih6trsp1_cTtYBB6Ubd7DDbin5ZB5HHI9Ghyphenhyphen2KGYdjYeLLrwU-z27P5vUCJwr3t63LqGMkbHpAlV-BDaavBHBvA-WAtwzd7Djr8RSLf4tot628a7a69q6GPmrucor9T0/s2436/IMG_2212.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2436" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXFh3njD8i-Srw_0b52j-obGxsuTvAuBTfmxVdMGudWHNAhJVX3osfKAQ1arXih6trsp1_cTtYBB6Ubd7DDbin5ZB5HHI9Ghyphenhyphen2KGYdjYeLLrwU-z27P5vUCJwr3t63LqGMkbHpAlV-BDaavBHBvA-WAtwzd7Djr8RSLf4tot628a7a69q6GPmrucor9T0/w296-h640/IMG_2212.PNG" width="296" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2JDHfP8KnX_060VuusGJKTLndvHztwBkCnAMxepzIAQZSy6Vr1ySnPQ4R_cdurk6DAjRA5CXVsT9-nYCYO4sqezwNwcnQXO0fbMRup5d_5oTxsZRAz5V7m0TFeuLaQ3EeJ7XJNDI5jexxlfr7h-p15eo6tGUCCh2n8YVE-CcaZiJ9s6_fgIe85tto3gR/s2436/IMG_2213.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2436" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2JDHfP8KnX_060VuusGJKTLndvHztwBkCnAMxepzIAQZSy6Vr1ySnPQ4R_cdurk6DAjRA5CXVsT9-nYCYO4sqezwNwcnQXO0fbMRup5d_5oTxsZRAz5V7m0TFeuLaQ3EeJ7XJNDI5jexxlfr7h-p15eo6tGUCCh2n8YVE-CcaZiJ9s6_fgIe85tto3gR/w296-h640/IMG_2213.PNG" width="296" /></a></div><br /><p><br /> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-8488422826473078222024-01-29T15:46:00.002-05:002024-02-02T12:30:10.145-05:00Crockpot rice pudding <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvRz3ahJ341IiZ_tG_Oi_Tef39o0_w8Qsnlhu3kvkhulrasb0PQKiZH3pKcB6PgDsy6oUKOBLgIGvCdCskgXSkf2F3jaxdyzw6XNH43NrlwYGqByc0xPebUx4yCPM-eDP-FQpJnIVIi0kYZ3VCDPO_n0WnCTzBSoEjaoSSuADraRetzKFFAZIZOuIea6n/s4032/IMG_2133.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvRz3ahJ341IiZ_tG_Oi_Tef39o0_w8Qsnlhu3kvkhulrasb0PQKiZH3pKcB6PgDsy6oUKOBLgIGvCdCskgXSkf2F3jaxdyzw6XNH43NrlwYGqByc0xPebUx4yCPM-eDP-FQpJnIVIi0kYZ3VCDPO_n0WnCTzBSoEjaoSSuADraRetzKFFAZIZOuIea6n/s320/IMG_2133.HEIC" width="240" /></a></div><br /> My opinion is this recipe works better on the stove top cooking for 30 minutes. but then it needs constant stirring.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrq22_RAxSiqB22KbvnwpiwbiGs8xpP0o2s7gOmahbWlshhrv2YV3H8k5sPTYOLJQ_CW9O7k8FTavokKHLh7nHVmkUlDG4eIQco0giTUxuK2dyWf1jnSYg-KuC7qg9pXLtMQvYM5IJQ_QFWOLE1tAE8ThSQUqD9RDdRfcKzPqF-cmitqN0JcwzxrxrFt2/s1125/IMG_2134.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="856" data-original-width="1125" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrq22_RAxSiqB22KbvnwpiwbiGs8xpP0o2s7gOmahbWlshhrv2YV3H8k5sPTYOLJQ_CW9O7k8FTavokKHLh7nHVmkUlDG4eIQco0giTUxuK2dyWf1jnSYg-KuC7qg9pXLtMQvYM5IJQ_QFWOLE1tAE8ThSQUqD9RDdRfcKzPqF-cmitqN0JcwzxrxrFt2/w400-h304/IMG_2134.PNG" width="400" /></a></div>Please in lightly oiled crockpot—I added raisins .I used my small one. Cook on high between 2 and 1/2 hours and -and 2 hours and 50 minutes. <p></p><p>I used long grain rice, but short grain would probably be better,</p><p>If you want to use dates instead of sugar go here: <a href="https://nannykimsrecipes.blogspot.com/2019/08/stove-top-rice-pudding.html?m=1">https://nannykimsrecipes.blogspot.com/2019/08/stove-top-rice-pudding.html?m=1</a>. This link is to a stovetop recipe but could probably be adapted.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-92180516883144850492024-01-21T18:08:00.002-05:002024-01-22T17:15:36.789-05:00Tofu veggie bowl<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFLQPI0qKkDIop6Cdm8f-5I6UeWjIeSEhrBOfVRygvGX0Ko0rxmj61HjDUBg72ccBZNdBWa-RPRiPJ56-f6FEhot_25bW5H9thNnq0lcs2DM5H8nB7-briIci__2qJgOsTW1qi3Fv3VUTnPEuKeUpQ-ropW-R5s8FTdmwNwCpDrX14GT_70nToEQEmW3p/s4032/IMG_2096.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFLQPI0qKkDIop6Cdm8f-5I6UeWjIeSEhrBOfVRygvGX0Ko0rxmj61HjDUBg72ccBZNdBWa-RPRiPJ56-f6FEhot_25bW5H9thNnq0lcs2DM5H8nB7-briIci__2qJgOsTW1qi3Fv3VUTnPEuKeUpQ-ropW-R5s8FTdmwNwCpDrX14GT_70nToEQEmW3p/w300-h400/IMG_2096.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6xC6GZN2RYCF_OyodvzNRWqo7lqXlDuDjMFWkDWYAavO7KcbLRbmV2AlHf-evpXu7eTVIoPOW41u4QNKFOPHP1bMKil912syfsUCiKrl5TDUGoz3jO0OoILaNK1ehmYMDM73-1gIUzRuOuLehy-3A9zDCtE3n1g_m3yZqs94YTvX9MCVHolhfEQTNE1y/s3669/IMG_2099.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3669" data-original-width="2829" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6xC6GZN2RYCF_OyodvzNRWqo7lqXlDuDjMFWkDWYAavO7KcbLRbmV2AlHf-evpXu7eTVIoPOW41u4QNKFOPHP1bMKil912syfsUCiKrl5TDUGoz3jO0OoILaNK1ehmYMDM73-1gIUzRuOuLehy-3A9zDCtE3n1g_m3yZqs94YTvX9MCVHolhfEQTNE1y/w309-h400/IMG_2099.HEIC" width="309" /></a></div><br /> I love the tofu cooked this way.<p></p><div>Ingredients for baked tofu;</div><div><br /></div><div>15 ounces extra firm tofu pressed</div><div>2 tablespoons soy sauce</div><div>4 teaspoons cornstarch </div><div>2 teaspoons maple syrup </div><div>2 teaspoons rice vinegar </div><div>Optional 4 teaspoons sesame seeds</div><div><br /></div><div>Tahini ginger sauce</div><div><br /></div><div>3-6 tablespoons tahini depending on your taste</div><div>3 tablespoons + 1 teaspoon maple syrup </div><div>1 tablespoon soy sauce</div><div>1 tablespoon lime juice</div><div>1 tablespoon rice vinegar </div><div>2 teaspoons powdered ginger</div><div><br /></div><div>The sauce is good even without the ginger for a variation.</div><div><br /></div><div>Directions:</div><div><br /></div><div>Preheat oven to 375. Cube the tofu (after you have pressed out the water.)</div><div><br /></div><div>In a large bowl mix the ingredients listed for the baked tofu.- the soy sauce, cornstarch, maple syrup, vinegar </div><div>Mix the tofu into the mixture and place on a parchment lined baking sheet. Bake 20 minutes then flip and bake another 30 minutes or until desired crispness.</div><div>Sprinkle with sesame seeds if desired.</div><div><br /></div><div>Assemble a rice bowl if desired using cooked rice and vegetables of choice. We used;</div><div><br /></div><div>1:2 a baked sweet potato, garden peas, sautéed orange bell pepper and onion.</div><div><br /></div><div>Mix your sauce ingredients and drizzle each serving.</div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-10272951010825510592024-01-19T17:48:00.005-05:002024-01-19T17:53:12.410-05:00Pumpkin Alfredo <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORFMRGJOTl-nMjYHjHnUc_PSSlnryn017DnFHgroCiGECyaKMQrEIT75nNEr9FsplyVsN9uMplPO3LayQsTp7-sOUSncKi76rfxBaYZA1JqogD4jNsTOn8oYPCjDV60X4Iz5W0GjNk1yvAoOflHhQZyQNhiE49zPmIUGeVB32WQJpJASd-qlQpU-3UcVn/s4032/IMG_2087.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORFMRGJOTl-nMjYHjHnUc_PSSlnryn017DnFHgroCiGECyaKMQrEIT75nNEr9FsplyVsN9uMplPO3LayQsTp7-sOUSncKi76rfxBaYZA1JqogD4jNsTOn8oYPCjDV60X4Iz5W0GjNk1yvAoOflHhQZyQNhiE49zPmIUGeVB32WQJpJASd-qlQpU-3UcVn/w480-h640/IMG_2087.HEIC" width="480" /></a></div><br /> Nice— we added pimento and some fresh basil to the recipe when serving. Also when serving sprinkled with ground cashews. <p></p><p>The recipe called for mushrooms, but we didn’t use them. </p><p>I used less than a full can of pumpkin because I had some leftover from another recipe. Maybe a 1/3 of cup less? I also used less of the seasonings. I probably used 1/2 teaspoon of the thyme, rosemary, and sage. I did the 1/4 teaspoon nutmeg. . I did add salt, although the recipe doesn’t call for it.</p><p>Here is the link: <a href="https://wellyourworld.com/blogs/youtube-videos/pumpkin-alfredo">https://wellyourworld.com/blogs/youtube-videos/pumpkin-alfredo</a></p><p>A second recipe that is similar can be found here; </p><p><a href="https://nannykimsrecipes.blogspot.com/2014/11/i-so-love-this-dish.html?m=1">https://nannykimsrecipes.blogspot.com/2014/11/i-so-love-this-dish.html?m=1</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-72166157347723629552024-01-18T17:02:00.001-05:002024-01-18T17:09:40.643-05:00Tofu Chick-fil-a style nuggets <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LvGBFEqmNcTC0M_XUbckFxcZyB4JUD4xbijgEsn4oGokzvI5hx9nQNKkisGTjpiE6aavhAvj1UFKKws7WWw8vrdmwueX4728lBRdTlFupvxcW6FHqmH6lEnnCCJ5eW_MJCQxIZBKXSU9yvOomPnAKczK0Mihk8CpmxNjW532U_FgYb-CqmPKpKmuefYM/s2770/IMG_2083.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2770" data-original-width="2550" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LvGBFEqmNcTC0M_XUbckFxcZyB4JUD4xbijgEsn4oGokzvI5hx9nQNKkisGTjpiE6aavhAvj1UFKKws7WWw8vrdmwueX4728lBRdTlFupvxcW6FHqmH6lEnnCCJ5eW_MJCQxIZBKXSU9yvOomPnAKczK0Mihk8CpmxNjW532U_FgYb-CqmPKpKmuefYM/w369-h400/IMG_2083.HEIC" width="369" /></a></div>Really surprised at how good these tasted. Recipe found here: <a href="https://nosweatvegan.com/vegan-chick-fil-a-style-nuggets-with-vegan-honey-mustard-dipping-sauce-oil-free/">https://nosweatvegan.com/vegan-chick-fil-a-style-nuggets-with-vegan-honey-mustard-dipping-sauce-oil-free/</a><p></p><p>You are supposed to drain the tofu and then freeze it for at least 4 hours. Then thaw it and then follow the recipe. Mine was partially frozen in the back of my refrigerator 🤣…and hadn’t been drained. So I thawed it and drained it— pressing out the water and then followed the directions for dipping and cooking. It was still very tasty.</p><p>NOTE:</p><p>I used tamari sauce for the soy sauce and honey for the agave. I used 1/2 tablespoon poultry seasoning instead of a tablespoon. The recipe called for either tablespoon of vegetable broth or poultry seasoning. Next time I would use less poultry seasoning or just try the broth.</p><p>Go to link for details.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-19456211046876877312024-01-16T13:16:00.006-05:002024-01-27T11:35:11.809-05:00Vegetable soup--favorite daily<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKxe0EqxuBEPLNym0vzNIpWWBuK1qSxzhDdcKLedGvXjyrjqrxpkdlJ6QCSoCtLJQhw8oTrsyUt0NvM_CQFeBnD0Zl7_YWZlO9l6nDr_MxiuCP914VBCdi4a8PNG_xEj0urKv2KObfd7kntNUriYcOkc-uV4xA_EPhbpEYIjJ6XX-o7BNCgrSIFHa4lcm/s4032/IMG_2071.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKxe0EqxuBEPLNym0vzNIpWWBuK1qSxzhDdcKLedGvXjyrjqrxpkdlJ6QCSoCtLJQhw8oTrsyUt0NvM_CQFeBnD0Zl7_YWZlO9l6nDr_MxiuCP914VBCdi4a8PNG_xEj0urKv2KObfd7kntNUriYcOkc-uV4xA_EPhbpEYIjJ6XX-o7BNCgrSIFHa4lcm/w480-h640/IMG_2071.HEIC" width="480" /></a></div>This is our favorite daily veggie soup><p></p><p><br /></p><p>Ingredients:</p><p><br /></p><p>1/2 large onion, chopped</p><p>1 large celery stock, chopped</p><p>1 large carrot, chopped</p><p>garlic minced, about a teaspoon or so</p><p>Optional; couple handfuls gardein plant-based ground be’f </p><p>1 container of vegetable broth or stock (32 ounces)</p><p>1 cup water</p><p>1 15 ounce can diced tomatoes (can be diced fire roasted as well)</p><p>1 large sweet potato (microwaved for 5 minutes then chopped)-remove skin before chopping</p><p>2 medium golden potatoes microwaved 4-5 minutes and chipped, remove skin before chopping</p><p>Seasonings: dried basil, thyme, rosemary --I do the amount I like. 2 bay leaves</p><p>2 tablespoons of Tamari sauce (or soy)</p><p>1/2 tab Worcestershire sauce (for vegans choose a vegan one)</p><p>1/2 large zucchini chipped</p><p>Handful of frozen spinach</p><p>Mixed frozen veggies in the amount you want: Lima beans, corn, peas, string-beans</p><p>Optional: turnip and or parsnips </p><p>Directions</p><p><br /></p><p>Get out the big soup pot. Place some broth in it. Add the onions, carrots, celery and garlic (and gardein plant based ground be’f if using) and simmer about ten minutes. </p><p>Meanwhile microwave the potatoes</p><p>After onions and carrots are getting tender, add the rest of the broth. tomatoes (diced), and the water. Add seasonings, and soy sauce and Worcestershire sauce. </p><p>Add chopped cooked potatoes (both kinds), zucchini, spinach and frozen vegetables.</p><p>Cook until the veggies are tender --about 15 minutes..</p><p>Note: If using turnip and parsnips add about the same time as the carrots.</p><p><br /></p><p> </p><p><br /> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-42388777106056861112024-01-15T17:41:00.003-05:002024-02-05T09:47:43.929-05:00Buckwheat bread vegan<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwzJd4vDlnyTN7HKjQVSKuyN6Yte1CE5rHYw3OCym3aS9dOdJZio6jXDjGEnm2Lkocy0OFRviCQtLjkBbzZMYes63CMYPFbb5eLO3VB7lM2LAXcF_UdLRTTSdISrkhX6yRf-xnZHELpiECthQ8453p7mfw-wKq801CC9uQPaKLIJ0iHtInl4wqZyIdHAR/s4032/IMG_2070.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwzJd4vDlnyTN7HKjQVSKuyN6Yte1CE5rHYw3OCym3aS9dOdJZio6jXDjGEnm2Lkocy0OFRviCQtLjkBbzZMYes63CMYPFbb5eLO3VB7lM2LAXcF_UdLRTTSdISrkhX6yRf-xnZHELpiECthQ8453p7mfw-wKq801CC9uQPaKLIJ0iHtInl4wqZyIdHAR/w480-h640/IMG_2070.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJAJbQwQ-0elQWOnTezUil9eHmPWi3lGgT-GYYpHY2Lcqk6P45qY6M3z5K17I5qzXZ4z5TEruA0xacY0yqaoIsQGLXGdubfh6XFBJqSnSWLrwM2MNXGPOywkHwM1viaOAGlJPbS2amJxYor0eRl7laEy13NLlKb7_nkoCjkUWID9rLORiR_Ms5tifK-Ov/s4032/IMG_2069.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJAJbQwQ-0elQWOnTezUil9eHmPWi3lGgT-GYYpHY2Lcqk6P45qY6M3z5K17I5qzXZ4z5TEruA0xacY0yqaoIsQGLXGdubfh6XFBJqSnSWLrwM2MNXGPOywkHwM1viaOAGlJPbS2amJxYor0eRl7laEy13NLlKb7_nkoCjkUWID9rLORiR_Ms5tifK-Ov/w480-h640/IMG_2069.HEIC" width="480" /></a></div><br /> All the details can be found here: <a href="https://www.powerhungry.com/2021/01/28/gluten-free-buckwheat-sandwich-bread-vegan-no-yeast/">https://www.powerhungry.com/2021/01/28/gluten-free-buckwheat-sandwich-bread-vegan-no-yeast/</a> This slices very well, and is a bit crusty on the outside. Very good for toast.<p></p><p>Here are the ingredients;</p><p>1&1/2 cups buckwheat flour </p><p>1 & 1/2 cups brown rice flour</p><p>2 teaspoons baking powder </p><p>3/4 teaspoon fine sea salt</p><p>1/2 teaspoon baking soda </p><p>2 & 1/2 cups water</p><p>1 tablespoon cider vinegar </p><p>1/3 cup whole psyllium husks </p><p>Optional toppings: rolled oats, sesame seeds, poppy seeds etc</p><p><br /></p><p>Go to link for all details— it cooks for 90 minutes at 325 in a 9 by 5 bread pan.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-39474924873173489542024-01-12T12:34:00.001-05:002024-01-12T12:34:12.560-05:00Ricotta cheese vegan<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNB2rk8VcTELe0zvT1oJnSNc2qrpfuv1QiejrRDpplYUQvNR-aVWWYJHW0FiQykFqJKvSKP9sdE0JqR4N0CvClHAHi9fc16hIMpkzumCoZPbxkbRu7t6E5nr44NyzUTmM0VY8_F_keS8HieZwXJJhkZSX41KiVVZc5TKzsoVzkww47Lot7d8pB4TGYsdC/s4032/IMG_2055.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNB2rk8VcTELe0zvT1oJnSNc2qrpfuv1QiejrRDpplYUQvNR-aVWWYJHW0FiQykFqJKvSKP9sdE0JqR4N0CvClHAHi9fc16hIMpkzumCoZPbxkbRu7t6E5nr44NyzUTmM0VY8_F_keS8HieZwXJJhkZSX41KiVVZc5TKzsoVzkww47Lot7d8pB4TGYsdC/w480-h640/IMG_2055.HEIC" width="480" /></a></div>I am excited about this one!! Tastes so good and creamy. I plan on using this later in a pasta dish, but it is actually good by itself! Recipe directions found here: <p></p><p><br /></p><p><a href="https://theplantbasedschool.com/vegan-ricotta/">https://theplantbasedschool.com/vegan-ricotta/</a></p><p><br /></p><p>Ingredients:</p><p>4 and 1/2 cup organic unsweetened soy milk</p><p>1 teaspoon salt</p><p>2 and 1/2 tablespoons apple cider vinegar </p><p><br /></p><p>Go to link for all the how to stuff!</p><p><br /> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-34362628569067941292024-01-11T14:23:00.004-05:002024-01-11T14:30:28.797-05:00bacon , vegan<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgjtPEp1tchm-AI-7PWsj-YB2r8C_cTqjhmVbMxMPRpbB4lyJ9WSJtyUQIKlWDdt6IQ-1UNAkSdB3nbP4tCuHjj2va4hwvQnqp7C1s13q71lwiA28HPuNiy4fKAl9H2hIMZ2cY4sid3dXZTucAZ8Kg10e9q_nDWGJa306fkggLc9OwatuotWPJIPhEOW-/s4032/IMG_2050.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgjtPEp1tchm-AI-7PWsj-YB2r8C_cTqjhmVbMxMPRpbB4lyJ9WSJtyUQIKlWDdt6IQ-1UNAkSdB3nbP4tCuHjj2va4hwvQnqp7C1s13q71lwiA28HPuNiy4fKAl9H2hIMZ2cY4sid3dXZTucAZ8Kg10e9q_nDWGJa306fkggLc9OwatuotWPJIPhEOW-/w300-h400/IMG_2050.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmCCbAMzgHpBxD6oUE2qjdgbCNVVl27Ny3O2YXO0Jxg2-eKG2ZoSVCYJuL4tkvAXEVaLtV6mpeuGzbPoQEmhgb7a_Lk5UyHBKc_wA8mM4kWXWVHtCa6wwJOBHyX6VBezRUcSCH9FMv1nYkLPCr2RxuNfv35giI9oO7JDaE8tn8oO6Zn-MJdZ1Al3ttkjS/s4032/IMG_2051.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmCCbAMzgHpBxD6oUE2qjdgbCNVVl27Ny3O2YXO0Jxg2-eKG2ZoSVCYJuL4tkvAXEVaLtV6mpeuGzbPoQEmhgb7a_Lk5UyHBKc_wA8mM4kWXWVHtCa6wwJOBHyX6VBezRUcSCH9FMv1nYkLPCr2RxuNfv35giI9oO7JDaE8tn8oO6Zn-MJdZ1Al3ttkjS/s320/IMG_2051.HEIC" width="240" /></a></div>I used some with a toasted vegan gf waffle and vegan egg. Waffle recipe found here:<a href="https://nannykimsrecipes.blogspot.com/2023/07/waffles-dairy-free-oil-free.html" target="_blank"> https://nannykimsrecipes.blogspot.com/2023/07/waffles-dairy-free-oil-free.html</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtUvBvyUxjLZHQ7uVLqTOfJMtcXq0jtzG_kw_r7_HemfbW2iJG3MijHa0OHE1jpUQ-R0UtXa-KkwPUJK6IcN-7hwLHg8JsHfe0mY-SMqTmp6LwYxuULBVRw9uurwGpfEqy9ocqJ-0D8rxDROfLnrfILANG6RfZPaWVReVZ_rJPWoByPi27383C8RbKk8X/s3021/IMG_2052.HEIC" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2476" data-original-width="3021" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtUvBvyUxjLZHQ7uVLqTOfJMtcXq0jtzG_kw_r7_HemfbW2iJG3MijHa0OHE1jpUQ-R0UtXa-KkwPUJK6IcN-7hwLHg8JsHfe0mY-SMqTmp6LwYxuULBVRw9uurwGpfEqy9ocqJ-0D8rxDROfLnrfILANG6RfZPaWVReVZ_rJPWoByPi27383C8RbKk8X/s320/IMG_2052.HEIC" width="320" /></a><br /><br /> This is really good; best yet. You can do it one of two ways. One way uses the rice paper with just the seasonings and a second way you add some marinated tofu in between the rice paper. The second way is what is in my photos. <p></p><p><br /></p><p>For a great vegan egg recipe go here: <a href="https://nannykimsrecipes.blogspot.com/2024/01/mung-bean-egg.html">https://nannykimsrecipes.blogspot.com/2024/01/mung-bean-egg.html</a></p><p><br /></p><p>Ingredients:</p><p>1/4 cup tamari (for GF---you can use soy sauce but not all are gf)</p><p>1/4 cup water</p><p>1 teaspoon liquid smoke</p><p>1/2 teaspoon of smoked paprika</p><p>1 teaspoon garlic powder</p><p>2 tablespoons of nutritional yeast</p><p>Optional if using 3.5 oz of firm tofu (I used extra firm--this is about 1/4 of a 15 ounce block),drained, pressed and crumbled</p><p>a sprinkling of black pepper </p><p>optional: 1 & 1/2 teaspoon mushroom seasoning</p><p>3 large sheets of rice paper or 6 small sheets or whatever</p><p>Parchment paper or oil to grease your pans</p><p>2 cookie sheets</p><p><br /></p><p>Directions: Preheat oven 400 F</p><p>Combine tamari, water, liquid smoke, smoked paprika, garlic powder, nutritional yeast, black pepper, mushroom seasoning in a bowl and mix well.</p><p>If using tofu place 2 tablespoons of this liquid in a small bowl and place the crumbled tofu in it mixing it.</p><p>Line cookie sheets with parchment paper</p><p>Take the rice paper and cut in 1 & 1/2 strips. Dip strips in the large bowl and place on cookie sheet. You don't soak them--you just dip them. Then top immediately with another strip you have dipped in the marinade if not using tofu. </p><p> If using the Tofu you first place a dipped piece of rice paper on the pan, top with a bit of tofu, and then top this with another dipped piece of rice paper. Note: the pieces of rice paper with stick to each other as they bake.</p><p>So with either recipe with or without tofu you end up with 2 rice paper strips on top of each other--the ones with tofu will have tofu in between teh 2.</p><p>Place in oven and cook 7 minutes watching the last few minutes to make sure they don't burn.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-22448040583025732862024-01-10T13:17:00.005-05:002024-01-10T13:22:08.183-05:00Black-eyed pea salad 2<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAB_nMv8HS9ajbCTnUENwuZZVxlPevQHFSqTO6peJzUCCHxWM9CJ0MPXCt9ODTK-B_lL6prt8CKuMtoiHqmdJFEpIh0xZ-cYuWybMcRIEzz2S_Ty-5P4DFOw2m7j9z2V2jh8MaaH48tdWFVOgtCsc9I41vy7Jea-_WhWtqNL8hDewNBjD7hmfveDmqx90r/s4032/IMG_2047.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAB_nMv8HS9ajbCTnUENwuZZVxlPevQHFSqTO6peJzUCCHxWM9CJ0MPXCt9ODTK-B_lL6prt8CKuMtoiHqmdJFEpIh0xZ-cYuWybMcRIEzz2S_Ty-5P4DFOw2m7j9z2V2jh8MaaH48tdWFVOgtCsc9I41vy7Jea-_WhWtqNL8hDewNBjD7hmfveDmqx90r/w480-h640/IMG_2047.HEIC" width="480" /></a></div>This requires making ahead. You can serve it on top of mixed greens or just by itself!<p></p><p>Ingredients </p><p><br /></p><p>1 cup water</p><p>1 clove of garlic, minced</p><p>A few dashes of black pepper </p><p>1 can black-eyed peas drained</p><p>1 cup chopped bell pepper- any color </p><p>1 cup chopped tomato </p><p>1/3 cup fresh parsley </p><p>1/4 cup purple onion or green onions</p><p>1 tablespoon balsamic vinegar </p><p>Optional mixed salad greens</p><p><br /></p><p>Directions </p><p>Heat water, garlic, black pepper , black-eyed peas for ten minutes. Then Drain.</p><p>In a bowl mix the rest of the ingredients except the salad greens. Mix in black- eyed peas. </p><p>Refrigerate for 3 hours or overnight. Add to greens when serving if desired.<br /> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-86058976194726794442024-01-08T12:48:00.007-05:002024-01-08T12:58:14.069-05:00pancakes baked oil free dairy free gf<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAVpQMJ7S9jNb04w1TEFGmR0PCOKRd9fftuOjuU8-7_k7PAy0SERIIaYal65Zs1P6ojcXFF9cjQUtNTHabnS6YUHnoeUE0Sh7iPKEpjumcqzFtpwDs1b7UByCqKEAmAhu6T_VWDT3lsM1IdraUAfxPdo9qZPOhmj07hf3_Xv-JVoz5MwNLLD7aptmyCpB/s4032/IMG_2029.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAVpQMJ7S9jNb04w1TEFGmR0PCOKRd9fftuOjuU8-7_k7PAy0SERIIaYal65Zs1P6ojcXFF9cjQUtNTHabnS6YUHnoeUE0Sh7iPKEpjumcqzFtpwDs1b7UByCqKEAmAhu6T_VWDT3lsM1IdraUAfxPdo9qZPOhmj07hf3_Xv-JVoz5MwNLLD7aptmyCpB/w480-h640/IMG_2029.HEIC" width="480" /></a></div><br /> Good with the chocolate chips ;-). This is a sheet pancake recipe found here <a href="https://newthejaroudifamily.com/recipes/healthy-sheet-pan-pancakes" target="_blank">:https://newthejaroudifamily.com/recipes/healthy-sheet-pan-pancakes</a><div><br /></div><div>Used GF oat flour<br /><p></p><div><br /></div><div>We used a tablespoon of apple cider vinegar instead of the 2 tablespoons of lemon juice. We also only used two tablespoons of sugar instead of the 6 called for. We used vanilla extract instead of the vanilla powder.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-8745902532161851882024-01-08T09:37:00.000-05:002024-01-08T09:37:28.678-05:00Vegan goulash with mushrooms <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HgHsLrfVikmy4bV6_92v4p1s66PUwmIA_fDPjTx2-DzVjJl8uadDnLTVqtQWr4jb7A8AII6Ai50n0VaM1CcFb5YyCFp0MQ88HAIvIEkYdHoOz6OwnkkRXKLeItTF-TM9c2GQQi7dX9P0TdcIL4LJHkD2e3IJLN5dBx164f4JzGbsGJZqQUHLoLv5omM1/s4032/IMG_2028.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HgHsLrfVikmy4bV6_92v4p1s66PUwmIA_fDPjTx2-DzVjJl8uadDnLTVqtQWr4jb7A8AII6Ai50n0VaM1CcFb5YyCFp0MQ88HAIvIEkYdHoOz6OwnkkRXKLeItTF-TM9c2GQQi7dX9P0TdcIL4LJHkD2e3IJLN5dBx164f4JzGbsGJZqQUHLoLv5omM1/w480-h640/IMG_2028.HEIC" width="480" /></a></div>Another nice dish for winter found <a href="https://vegancocotte.com/vegan-goulash-mushrooms-potatoes/">https://vegancocotte.com/vegan-goulash-mushrooms-potatoes/</a><div><br /></div><div>Ingredients I used:</div><div><br /></div><div>2 medium onions</div><div>4 garlic cloves</div><div>1 large carrot diced</div><div>1 sweet red bell pepper diced</div><div>8-16 ounce mushrooms (I used the button kind)</div><div>1 tablespoon paprika (called for 2 of Hungarian paprika)</div><div>1/4 tsp ground black pepper</div><div>1 cup or more of marinara (called for 7 oz of passata)</div><div>2 medium potatoes cubed </div><div>I added 1 cooked diced sweet potato </div><div>2 bay leaves </div><div>16-20 ounces of vegetable stock (recipe calls for 20 , I used less and more of the marinara</div><div><br /></div><div>Directions</div><div><br /></div><div>Place onions in pot with a bit of water and cook to soften about 3 minutes. Add garlic and cook another minute. </div><div><br /></div><div>Add carrot and sweet red pepper cooking another 4 minutes. Add mushrooms and cook until they reduce in size and not much liquid is left about 7 minutes (I had already cooked mine separately).</div><div><br /></div><div>Add seasonings and marinara and potatoes and bay leaves and broth or stock ( I use less broth and add some later if needed to thin it a bit). Cover and stir everything. </div><div><br /></div><div>Cook for at least 20 minutes or until potatoes are tender. </div><div><br /></div><div>Serve with brown rice or whatever. </div><div><br /></div><div>Go to link for added details.</div><div> <p></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-80151592617246434512024-01-07T09:15:00.006-05:002024-01-10T15:25:31.660-05:00Mung bean egg<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_PgvTHo1rptvokwE__vnjOU8mRxezXwIvKwY6gHwndJtEkDdsP3kJb5GKnXfHVKi6gpCOncdkA0Xdnka7Rk4rCHRr0KopCyqcK7G3qQXjx5_6LJA19q5QCY0_1lKuKbf2UfcvENx1MgO4c5_FtG-W2WvsoGCMBc8g-XB0NnYineyFKS5lVk0lCPc99yu/s4032/IMG_2024.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_PgvTHo1rptvokwE__vnjOU8mRxezXwIvKwY6gHwndJtEkDdsP3kJb5GKnXfHVKi6gpCOncdkA0Xdnka7Rk4rCHRr0KopCyqcK7G3qQXjx5_6LJA19q5QCY0_1lKuKbf2UfcvENx1MgO4c5_FtG-W2WvsoGCMBc8g-XB0NnYineyFKS5lVk0lCPc99yu/w480-h640/IMG_2024.HEIC" width="480" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG37x0WFAvA1qecEwy-086l-ypJhahvO9Hfe5Miq41j6YpJZUw_XKxU50qHjRubFOUJQfaxDo5F9Xng3BurxrWvhyphenhyphenMBMQfolWj_RAXWtXXS4gO1t4Vg2G1tcl56PQVm9Uxz8cKnAojjqYaICAf-I0GhNRhhvozUhrD2K1gu49dcTv-e15ypRBlbnUAeRjr/s4032/IMG_2046.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG37x0WFAvA1qecEwy-086l-ypJhahvO9Hfe5Miq41j6YpJZUw_XKxU50qHjRubFOUJQfaxDo5F9Xng3BurxrWvhyphenhyphenMBMQfolWj_RAXWtXXS4gO1t4Vg2G1tcl56PQVm9Uxz8cKnAojjqYaICAf-I0GhNRhhvozUhrD2K1gu49dcTv-e15ypRBlbnUAeRjr/w300-h400/IMG_2046.HEIC" width="300" /></a></div><br /><div><br /></div><br /> Best Vegan egg I have had! I found the recipe here:<a href="https://www.wholly-plants.com/mung-bean-eggs/" target="_blank"> https://www.wholly-plants.com/mung-bean-eggs/</a><div>Go to link for all the details.<br /><p></p><p>I used my non-stick skillet. If using a regular skillet you need to use oil in the pan. The key to these is not turning them too soon. You wait until bubbles appear all over and edges look like they are done and test with a silicone spatula prying up the edges carefully. Wait until it easily flips.</p><p>Note to self: use my slower largest burner.</p><p>You cook these on Medium. You soak the beans overnight.</p><p><br /></p><p>Ingredients</p><p>1/2 cup Split Mung Beans (see photo below)</p><p>1/4 teaspoon black salt (I used kosher salt)</p><p>1/4 teaspoon garlic powder</p><p>1/4 teaspoon onion powder</p><p>1/4 teaspoon ground turmeric</p><p>1 tablespoon Nutritional Yeast</p><p>1/2 teaspoon baking powder</p><p>3/4 cup soy milk unflavored unsweet (or plant milk)</p><p><br /></p><p>Soak beans in a bowl filled with water---beans have to be completely covered. Soak at least 8 hours. Drain and rinse.</p><p>Place the beans and rest of the ingredients in high speed blender or food processor. Blend until smooth.</p><p>Cook 1/4 cup at a time in skillet at medium temp. Don't flip until a while after bubbles appear. If using a regular skillet instead of non-stick you will need oil. Flip and cook other side until done.</p><p><br /></p><p>Makes about 7</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXhmpjh8y-zFVuvRoqpCNTX5pSUBmz40VEzXdlitkzy1Xr_BQGa4I_THPlICMHF1oWOFT9DSc_fYnk-FeEgfkMCZ5oMcXiZn1pGoZb8O1foWkBCmWZbAdKfV8Q6wdwmKsLcHPj0WyZkqR57mKQw6WBitNFkfn-DICHZPN3U5zR5M3v9MNTg_M3sWqJWJp/s4032/IMG_2025.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXhmpjh8y-zFVuvRoqpCNTX5pSUBmz40VEzXdlitkzy1Xr_BQGa4I_THPlICMHF1oWOFT9DSc_fYnk-FeEgfkMCZ5oMcXiZn1pGoZb8O1foWkBCmWZbAdKfV8Q6wdwmKsLcHPj0WyZkqR57mKQw6WBitNFkfn-DICHZPN3U5zR5M3v9MNTg_M3sWqJWJp/s320/IMG_2025.HEIC" width="240" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-17623718492314463262024-01-06T09:52:00.008-05:002024-01-06T10:02:43.942-05:00Orzo white bean soup, gf<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBOrXk7fexZoLY2pBHHeTPRUlSFiDsAYPUyS0xfmRlOOkpU8nHHbFfzaRYA-9XcCfSqt8JCc5KRqJXZJ3ZTPAPBPzHYsIP9AzFJ9y0P1Ufd5bmyeSkX_kl4CkVTlmobS0q1hp54-6ve2dj29P1UmfirvBI-_SGBVqpHR5G2wfYRhz8uUt0g0y4-u98tFq/s4032/IMG_2014.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBOrXk7fexZoLY2pBHHeTPRUlSFiDsAYPUyS0xfmRlOOkpU8nHHbFfzaRYA-9XcCfSqt8JCc5KRqJXZJ3ZTPAPBPzHYsIP9AzFJ9y0P1Ufd5bmyeSkX_kl4CkVTlmobS0q1hp54-6ve2dj29P1UmfirvBI-_SGBVqpHR5G2wfYRhz8uUt0g0y4-u98tFq/w300-h400/IMG_2014.HEIC" width="300" /></a></div><br /> A fast tasty soup!!<p></p><p><br /></p><p>Ingredients:</p><p><br /></p><p>1 medium onion diced</p><p>3 cloves garlic minced</p><p>1/2 teaspoon or up to 1 tsp basil (dried)</p><p>1/2 teaspoon dried thyme</p><p>4 cups vegetable stock or broth</p><p>2 bay leaves</p><p>1 cup of uncooked orzo pasta (I used a gf one)</p><p>1 cup water</p><p>2 cups of baby spinach (I just used about a cup of frozen chopped spinach)</p><p>1 can white northern beans drained and rinsed</p><p>juice of one lemon</p><p>chopped fresh parsley to use when serving if desired</p><p>salt and pepper to taste</p><p><br /></p><p>Directions</p><p><br /></p><p>Place a bit of broth in big soup pot. Add onion and garlic and simmer about 4 minutes until getting tender. Add the thyme and basil and simmer a minute more.</p><p>Add the vegetable stock or broth, the bay leaves and 1 cup water. Add orzo. Bring to a boil and then simmer about 9 minutes, add the spinach and simmer another 3-4 minutes until the orzo and spinach is done. If using frozen spinach I add earlier than fresh.</p><p>Add beans. Heat through.</p><p>Stir in lemon, parsley and season with salt and pepper.</p><p>Below is the Gluten Free Orzo I use from Amazon.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeNmpXxTqqHpttvxto4Yr6VcfZWIGHi02wfRyJQryvnqVhG1i-b7OJQQFxe6hRB0MEB4WwxrUfEOX8wTIPl1oGk9IE-iGeJaW0xs8X13fzxE1aDzl3fHi9q2su0HCHPJzozKH21UnwmvkvxzJ5Lzwyj2mUVWyMONfr72syefyvOYhFk66YFpmG5rrdzAz/s1125/IMG_2015.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1125" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeNmpXxTqqHpttvxto4Yr6VcfZWIGHi02wfRyJQryvnqVhG1i-b7OJQQFxe6hRB0MEB4WwxrUfEOX8wTIPl1oGk9IE-iGeJaW0xs8X13fzxE1aDzl3fHi9q2su0HCHPJzozKH21UnwmvkvxzJ5Lzwyj2mUVWyMONfr72syefyvOYhFk66YFpmG5rrdzAz/w400-h400/IMG_2015.PNG" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-36334902101260847182024-01-05T10:37:00.006-05:002024-01-19T12:27:48.447-05:00Cranberry blueberry bread, gf, dairy free, oil free<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3R36Om9hwhQGkJZrzOE0vBWEKYu1PEvCYlHzgNpEuZ7n7MesEDa2dl6wr6DuX3cRUW-FyCHawR9lC4m2g85iggcWi33u05k7dSlnMyceCDQ_eqvAiQsuoFXxZ7VjigF8tD3INDH5gxnAsiZ-lQrDA2O9PamG6Vjw0M-W9zuzXT3Ykrkc3pmAqD0yfh3C/s3024/IMG_1998.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1925" data-original-width="3024" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3R36Om9hwhQGkJZrzOE0vBWEKYu1PEvCYlHzgNpEuZ7n7MesEDa2dl6wr6DuX3cRUW-FyCHawR9lC4m2g85iggcWi33u05k7dSlnMyceCDQ_eqvAiQsuoFXxZ7VjigF8tD3INDH5gxnAsiZ-lQrDA2O9PamG6Vjw0M-W9zuzXT3Ykrkc3pmAqD0yfh3C/w400-h255/IMG_1998.HEIC" width="400" /></a></div><br /> Moist and healthy and tasty! Here is the link <a href="https://pin.it/oKRIwq3">https://pin.it/oKRIwq3</a><p></p><div><br /></div><div>Here are the Ingredients:</div><div><br /></div><div>Dry ingredients:</div><div><br /></div><div>2 cups oat flour (used GF)</div><div>2 and 1/2 teaspoon baking powder</div><div>3/4 teaspoon cinnamon</div><div><br /></div><div>WET Ingredients:</div><div><br /></div><div>1 cup dates</div><div>1 and 1/2 cup water</div><div><br /></div><div><br /></div><div>1/2 cup Orange juice</div><div>1/3 cup applesauce</div><div><br /></div><div><br /></div><div>1/2 cup cranberries</div><div>1/2 cup blueberries</div><div>1 and 1/2 teaspoon of vanilla</div><div><br /></div><div>optional tablespoon orange zest (I omit)</div><div><br /></div><div>Directions:</div><div>Preheat oven 350 and line a 9 by 5 bread pan with parchment paper.</div><div><br /></div><div> Mix dry ingredients</div><div><br /></div><div>Blend dates and water in high speed blender. Add 1 and 1/2 cups of this to your dry ingredients. Any left of this liquid will be used in the glaze later.</div><div><br /></div><div><br /></div><div>Add OJ, applesauce, and vanilla -mix until combined.</div><div>Fold in cranberries and blueberries.</div><div><br /></div><div>Bake 45-50 min or until toothpick in center is clean. sometimes takes mine longer!</div><div><br /></div><div>Cool 10 minutes before removing from pan.</div><div><br /></div><div>Make glaze by combining left over date mixture with 1-2 tab of OJ</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2332346662168035543.post-37297809469982390092023-12-31T17:51:00.002-05:002023-12-31T17:54:03.877-05:00Ziti with lentils , vegan <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_8Zqxo2eFm6I2b-ztH0tHJzWNkb6wKblPOtFKTsJ6MqowXMSE_Y4v9ZXm-UVKQDh-zELVi3065WpR9BuQdIGBdbkNb5UIdVn0MYAGzf-tPyyBCKevd96BnzxSIbH5wZonsJ6BoS3ldKP8q-IogGwSbyS3l4ogEDwUWDuVqvYXpIkaSjGx5PABy-6vWSC/s4032/IMG_1976.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_8Zqxo2eFm6I2b-ztH0tHJzWNkb6wKblPOtFKTsJ6MqowXMSE_Y4v9ZXm-UVKQDh-zELVi3065WpR9BuQdIGBdbkNb5UIdVn0MYAGzf-tPyyBCKevd96BnzxSIbH5wZonsJ6BoS3ldKP8q-IogGwSbyS3l4ogEDwUWDuVqvYXpIkaSjGx5PABy-6vWSC/w300-h400/IMG_1976.HEIC" width="300" /></a></div>Wow!! So good. We did use the can of lentils rinsed and drained. I used my favorite vegan cheese sauce (2 cups of it which I will link at bottom. ) This is so creamy. I followed the rest but used 12 ounces of gf ziti instead of 16.<p></p><p>Link to casserole:<a href="https://plantbasedjess.com/vegan-baked-ziti-with-lentils/"> https://plantbasedjess.com/vegan-baked-ziti-with-lentils/</a></p><p>Link to the cheese sauce: <a href="https://nannykimsrecipes.blogspot.com/2023/11/macaroni-and-cheese-sauce-vegan.html?m=0">https://nannykimsrecipes.blogspot.com/2023/11/macaroni-and-cheese-sauce-vegan.html?m=0</a><br /> </p>Unknownnoreply@blogger.com0