Chickpea curry

 A fairly quick dish that hits the spot. You can eat it by itself or on top of rice, quinoa, or millet. Makes 2-3 servings.

Ingredients

1 cup red onion, chopped

6 garlic cloves, chopped, 

2 tablespoons grated ginger (you can do less according to preference)

2 cups (more would be nice) of broccoli florets

1 cup bell pepper (I used orange/ red would be nice)

1 and 1/2 cups diagonally sliced carrots

2 tsp curry powder (or more to your taste)

1/4 cup lite coconut milk

2 cups of vegetable broth or chicken broth

1/2 cup basil leaves for serving up the dish

Optional: cooked rice or quinoa, or millet

Cook your rice if using.

In Large skillet cook onion for a few minutes. Next add carrots cooking another minute or so. Then add the garlic , ginger, broccoli, red bell pepper. Cook covered for 4-5 minutes. 

Add the curry powder, vegetable broth and chickpeas. simmer 5 - 10 minutes until vegetables are done to your liking. Stir in the coconut milk. 

Serve alone with some basil, or on top of your favorite starch--rice, quinoa, millet etc

Chocolate coffee overnight oatmeal

This is even good as a dessert for the evening! 

Ingredients 

For one serving;

1/2 cup rolled oats ( uncooked)

1/2 cup milk of choice

1/4 cup cold coffee ( use decaf if having at night)

1 tablespoon cocoa powder 

1 teaspoon maple syrup 

1/4 teaspoon vanilla 

1/2 teaspoon of chia seeds

Mix together and refrigerate overnight or for a few hours.Very tasty. (You can add more of the maple syrup if desired and up to 1 and 1/2 teaspoons of chia).

When serving you can add fruit if desired.
 

Pico de gallo

 This is great as a snack on sliced cucumbers or chips— nice in sandwiches too.

2 medium tomatoes chopped small

1/4 of onion chopped 

1 garlic clove minced

Juice of one lime

1/2 teaspoon canned chopped green chilies 

Small handful of cilantro chopped.

Do everything to taste. You can add olive oil or s and p if desired,

Chocolate almond cookies (dairy free) and GF

 A quick little batch of chocolate cookies for that moment you are craving a bit of chocolate. Makes 6 cookies.

Ingredients:

1/2 cup almond flour

3 tablespoons of cocoa powder

4 medjool dates pits removed and chopped

1/2 teaspoon baking powder

1/8 teaspoon vanilla

pinch of salt

2 tablespoons water

Directions:

Preheat oven 350 F

In a food processor add all of the ingredients EXCEPT the water.

Pulse until chopped finely.

Add water and mix until a nice dough forms.

On parchment lined baking sheet form 6 balls and then pat down.

Bake about 12 minutes.

Cauliflower drumsticks

Add salt if desired.
 So good… I did 1/2 a batch and I used regular cauliflower, This is one of my favorite ways for cauliflower!! I found this on some instagram feed, I believe. I saved it and then forgot where I found it,

Almond flour bread gf dairy free

Only 4 ingredients!

 Easy, but next time I need to cook it longer than the recipe called for, as the bottom was not quite done, and so I had to put it back in the oven which in turn made it crumble somewhat. I think I measured my flour incorrectly! I think I accidentally put 1&1/2 cups of each flour which is incorrect 😜 The second time around took 47 minutes doing the correct amount of ingredients.

Ingredients 

1&1/4 cups almond flour 

1&1/2 cups chickpea flour

1 tablespoon baking powder 

1&3/4 cup water

Optional: 1/4 teaspoon salt

Directions 

Preheat oven to 400 F

Mix dry ingredients. Add water and mix well. Pour into a 9” bread pan that has either been oiled or covered with parchment paper.

Cook about 45 minutes ( me probably longer?) or until toothpicks clean with only a few crumbs. Mine was clean but the bottom wasn’t really done at first, but could be because I incorrectly measured the flour.

Here is the link with further information: https://www.powerhungry.com/2019/11/24/3-ingredient-grain-free-vegan-sandwich-bread-2/#wprm-recipe-container-25329

Enchilada polenta pie for crockpot

 This was fantastic. This is probably the best polenta dish I have had and it is very easy to make. I found this in an old book from a thrift store. Serves 4. I altered it a bit as far as the spice goes:

Ingredients

1 spritz of olive oil

1 small onion, chopped

1 and 1/4 cup plain cornmeal

1 teaspoon of salt

1/2 teaspoon of chili powder

4 cups of boiling water

1-2 cups of chunky salsa or picante sauce of choice (I did 1)

1-2 teaspoons of Taco seasoning (depending on your taste)

1 can (15 ounces) of pinto beans drained and rinsed (about 1&1/2 cups)

1 and 1/2 cups of frozen corn, thawed

1 tablespoon of can diced green chilies 

1-2 tablespoons chopped purple onion

1-2 tablespoons sliced black olives

optional : vegan cheese, cilantro

Directions:

1. Saute the onion and cook until soft (and a bit brown if desired)

2. Place onion in 3&1/2--4 quart crockpot. You can oil the crockpot a bit first. Then add the boiling water. Add the cornmeal, salt, and chili powder. Stir well until nicely combined. Cook on low for 6-8 hours. (I did 6).

3. Mix beans, salsa, taco seasoning, corn, chilies, purple onion, black olives in a bowl.  Thirty to 60 minutes before serving spread this on top of the cooked corn meal. Top with cheese if desired. Cover and continue cooking on low until nice and hot .

Basic lentil crockpot soup

 Satisfying. 

INGREDIENTS

1 medium onion, chopped

3-4 cloves of garlic, minced

2 large carrots, sliced

2 celery stalks, chopped

1 cup dry lentils

4 medium potatoes, diced

1 can fire roasted chopped tomatoes 

4 cups vegetable broth

1 cup water

1 tsp ground cuimin (I used 3/4 teaspoon)

1 tsp ground paprika (I used 3/4 teaspoon)

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary 

1 cup of greens of choice(Kale, or spinach or bok choy)

1 cup garden peas frozen--added at the end

DIRECTIONS

In fry pan add carrots, onion, celery and sautee or simmer for 10 minutes until onion tender. Add garlic and heat a minute more.

Add this to the crockpot along with all other ingredients except the garden peas. 

Cook 3 hours on high until lentils are done. Add peas at the end.

Chocolate treat

 Easy treat

Ingredients 

Dark chocolate chips (I used dairy free)

Toppings of choice: I used pumpkin seeds, sunflower kernels, raisins, slivered almonds.

Melt chocolate chips in microwave. Spoon on parchment paper. Top with seeds or whatever. Refrigerate until solid.

Tofu veggie teriyaki type dish crockpot

 Easy veggie dish for the crockpot. Good alone or you can add it to rice, or noodles.

Ingredients

1 block extra firm tofu (drained and press first if in water)-chopped in cubes

1 head of broccoli

2 carrots sliced

1 red bell pepper chopped

1 yellow onion chopped

4 cloves minced garlic

1/3 cup low salt teriyaki sauce (I subbed tamari-gf)

2 tab tamari or soy sauce

1 teaspoon of sesame oil (if you like more can do 1 tab)

2 tablespoons of maple syrup

1 teaspoon ground ginger

frozen green peas thawed

1. Blend teriyaki sauce, tamari, sesame oil, maple syrup, and ginger. Add tofu and marinate it for at least 30 minutes in Refrigerator.

2. Place marinate and tofu mixture in 4 quart crockpot. Add the broccoli, carrots, bell pepper, onion, garlic. Mix well and cook on low for 3 and 1/2 hours.  At the end add your garden peas. Mix well. Leave in at low for 15 minutes to warm through.

Sweet potato almond cookies

 No sugar, just sweet potatoes, almond flour and cinnamon!!! Best eaten same day as they loose their crispy exterior and tend to get soggy.

Could probably be crisped up in a toaster oven. 

Ingredients

2 cups mashed sweet potatoes (about 2 medium sweet potatoes)

2 cups almond flour

2 teaspoons cinnamon

1 tablespoon applesauce if you baked your sweet potatoes instead of boiling. it just depends on how dry your potatoes are. If you boiled them there is a lot more moisture. I baked mine which really resulted in sweetness!

Mix ingredients. Form 12 balls and flatten with a fork or by hand on a lined parchment or silicone lined baking sheet. Cook at 350 F for around 20 minutes or until cookies start browning on bottoms and appear to be firming up.

Strawberry chia pudding

 Refreshing

Ingredients

1 cup fresh or frozen strawberries or a strawberry/blueberry/blackberry blend (I used the last-and it was partly frozen)

1 ripe banana

1 tablespoon of honey (or maple syrup--I used honey)

1 cup unsweet plain soy milk (or milk of choice)

2 tablespoons of rolled oats

1 tablespoon chia seeds

In a food processor blend the strawberries, banana, honey, soy milk, and oats. 

Place in a bowl or container and mix in the chia seeds. Refrigerate over night.  When I use frozen berries it only takes a few hours and not overnight. I used a bit more than a cup of the frozen berries.

Chickpea vegetable soup

 Very comforting !

Ingredients

4 cloves garlic minced

1 medium onion chopped

3 medium carrots chopped

4 stalks celery chopped 

1 cup frozen corn

1 cup frozen peas 

3 tablespoons of nutritional yeast

4 cups vegetable broth

1 cup unsweet unflavored plant milk

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon fresh oregano

1/2 teaspoon fresh thyme

1 can drained chickpeas

1&1/2 cups cooked white beans(optional)

1-2 tablespoons corn starch

S and p to taste 

Place broth in large pot. Add the garlic onion, carrots, celery and seasoning. Cook 20 minutes until vegetables are mostly done. Add the frozen peas, and corn, nutritional yeast, and chickpeas. Cook about 10 minutes until frozen vegetables are done. Meanwhile in a blender blend the milk (and white beans if using) and corn starch together. Add to the pot at the end of cooking stirring to well  combined and starts to thicken. S and p to taste.

Lentil bolognese for crockpot

 Nice dish— served with vegan cheese. Found the recipe in a thrifted old cookbook.

Ingredients 

1 small onion

1 small carrot- chopped small

1 celery rib, chopped small

2 garlic cloves, minced 

1/2 cup dry white wine

1 twenty-eight oz can crushed tomatoes 

1 cup dried brown lentils, rinsed 

2 tablespoons tomato paste dissolved in 1 cup hot water

Pinch nutmeg 

Salt and black pepper 

1/2 cup cooked white beans

1/4 cup soy milk

Pasta of choice 

1/2 teaspoon liquid smoke

Minced parsley if desired and cheese if desired 

1. Sauté onion,carrot, celery, and garlic, cover and cook until softened— about 10 minutes. Stir in wine and simmer for 2 more minutes.

2. Add sautéed mixture to crockpot. Add the tomatoes, lentils, tomato paste mixture, and nutmeg and season with salt and pepper. Cover and cook on high about 3 hours or until lentils are done.

3.  Before serving combine white beans and milk and blend in a blender or food processor until smooth. Stir this into crockpot, adding liquid smoke and parsley. 

Serve  mixed in pasta and top with cheese if desired.

Vegetables seasoned for rice bowl

 Love adding this to rice.

1 medium onion 

1 red bell pepper 

4-5 stalks bok choy 

4 cloves garlic 

1/8 teaspoon ground cinnamon 

1/8 teaspoon ground ginger

1/8 teaspoon ground cardamom 

1/8 teaspoon cumin 

In skillet saute onion and bell pepper until softened and onion starts browning. Add chopped bok choy (the white part) and garlic , and the rest of the seasonings and cook 3 more minutes . Then add the green part of the bok choy and cook another minute or two.

Serve with rice. You can add to the rice some golden raisins or cilantro, or fresh mint if desired.

Moroccan style lentil and chickpea soup

 I really like this light soup. I found this in the old crockpot recipe book I thrifted.

Ingredients:

1 tablespoon olive oil (omitted)

1 medium onion chopped

1 small carrot chopped (I used medium)

3 garlic cloves minced

1/2 teaspoon grated ginger

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground cardamom

1/2 cup dried lentils, rinsed

1 (14.5 ounce)can of plum tomatoes, drained and chopped (I found some already chopped.)

15.5 ounce can chickpeas drained

6 cups vegetable broth (or a mix of veg and chicken broth)

salt and pepper to taste at end

Additions at end which I omitted = 1 tab lemon juice, 1-2 teaspoons of

 harissa sauce

Cook onion, carrots in a covered skillet for 5 minutes until softened. Add garlic for a few minutes.

Add the seasonings and mix into veggies.

Transfer veggies to a crockpot (3 and 1/2 to 4 quart crockpot). Add the lentils, tomatoes, chickpeas, and broth. Cover and cook 8 hours. Mine needed quite a bit more for the lentils to be done. In the future I would do 2 hours on high and then an additional 6 hours on low.  I ended up having to pour mine into a pot on the stove to get the lentils done after cooking in the crockpot for 7 hours on low and 1 hour on high. It may depend on the crockpot or on the lentils!

Roast cabbage

 Easy Recipe and tasty

Preheat oven to 500 F.  Place rack on bottom shelf.

Halve cabbage through core and cut each half into about 4 slices 2 inches each. Place in roasting pan. Spritz with oil. Sprinkle with salt and pepper if desired.

Cover with foil and bake ten minutes. Remove foil and bake 12-15 more minutes until nicely browned and done to your liking.  

Vegan tikka masala crockpot

 Great dish. The only thing I added was golden raisins

https://www.ambitiouskitchen.com/vegan-slow-cooker-tofu-tikka-masala/

Serves4-6.  What I used

Ingredients

1 pound of extra firm tofu pressed for a while and then cubed.

3 cloves minced garlic

1 onion, diced

1 red bell pepper chopped (I used an orange one)

2 medium carrots, sliced

1 and 1/2 to 2 cups chopped golden potatoes

2 cups cauliflower florets

1 (15 ounce) can tomato sauce

1 (15 ounce) coconut milk

1/2 tablespoon maple syrup

1/2 tablespoon grated ginger

1 tablespoon garam masala

1 & 1/2 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon ground tumeric

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper (I OMITTED)

1/2 teaspoon salt

ADD at end of cooking 3/4 cup frozen green peas

Golden raisins (I added at the end)

Mix all in a large crockpot except peas and raisins. Cook 3-4 hours on high or 6-7 hours on low depending on your pot until veggies are done. Then add raisins and green peas.

Serve with flat bread or whatever. 

Pintos Piccadilly crockpot

 Another recipe from a cookbook found at the antique store. I love the combination of flavors in this dish.

INGREDIENTS 

1 tablespoon olive oil 

1 medium yellow onion, chopped 

1 small red bell pepper, seeded and chopped 

2 garlic cloves, minced 

2 cans 15.6 ounce each pinto beans, drained and rinsed 

1 can 14.5 ounce diced tomatoes ( I use fire roasted and don’t drain)

1 can 4 oz diced green chiles, drained 

1 apple peeled, cored and chopped ( Granny Smith or whatever)

1 cup vegetable stock 

Salt and pepper 

2 cups rice cooked

1/2 cup golden raisins 

1/4 cup sliced black olives 

Optional 2 tablespoons chopped fresh parsley or cilantro 

2 tablespoons slivered almonds toasted (  I didn’t toast)

Crispy corn tacos broken up when serving and vegan shredded cheddar.

1. Heat olive oil in skillet over medium heat. Add onion, bell pepper, cover and cook until softened— about 5 minutes.

2. Transfer vegetables to 3 & 1/2 to 4 quart slow cooker. Add garlic, beans, tomatoes, chilies, apple, and stock. Season with salt and pepper, cover cook on low 6-8 hours.

3. About 10 minutes before serving, stir in rice, raisins, olives, parsley, and almonds. Good with enchilada sauce! Broken up crispy corn tacos or chips good when serving. Vegan cheddar too.

Irish stew (vegetarian) slow cooker

 I liked this best the next day. Nice dish for lunch and goes well with Irish soda bread or almond crackers or whatever. However I feel it needs some additions for more flavor. I may try this with some added turnips.

I found this in an old book from an antique store.

Ingredients

1 Tab olive oil

1 small yellow onion chopped

1 and 1/2 cups baby carrots, halved lengthwise

6 very small white potatoes , halved or quartered 

2 garlic cloves, minced

15.5 ounce can cannellini beans drained and rinsed

2 or more cups of vegetable stock (I used more)

1 bay leaf

1/4 cup dry white wine

2 tab Tamari or other soy sauce

1 teaspoon dried thyme

salt and pepper to taste

Optional; Italian seasoning to taste

Separately cook -3 large kale leaves or other dark leafy greens chooped, cooked until tender and drained

Directions

1. Heat oil in skillet adding onion and cook until softened, about 5 minutes.

2. Transfer onions to 4-6 quart slow cooker. Add the carrots, potatoes, garlic, beans, stock, bay leaf, wine, tamari and thyme and season with salt and pepper and Italian seasoning if using. Cover and cook om high for about 4 hours or low for 6-8.

3. About ten minutes before serving add cooked Kale.

Vegetable curry for crockpot

I found This recipe at an antique store this weekend.  Note: cooked chopped apples are great in this when serving.

Ingredients

1 tab of peanut oil (I used sesame)

2 large carrots, sliced on a diagonal

1 medium-size yellow onion, chopped

3 garlic cloves, minced

1 tablespoon (me less than 1) of curry powder (original called for 2)

1 teaspoon ground coriander

1/4 teaspoon cayenne Pepper (I omit)

2 large Yukon Gold potatoes, peeled and diced

8 ounces green beans, cut into one inch pieces (I used frozen mostly thawed and added a bit of mixed veggies since I was low on green beans)

1 and 1/2 cups chickpeas or one can dranned

one 14.5 ounce can diced tomatoes drained (I used fire roasted with liquid)

2 cups vegetable stock (I used a bit more-enough to cover vegetables.

1/2 cup frozen green peas, thawed

1/2 cup canned unsweetened coconut milk

salt

1. Heat oil in skillet adding carrots, onions--cover and cook about 5 minutes until softened. Add garlic and curry powder, coriander, and cayenne stirring to coat.

2. Transfer veggies to 3 and 1/2 or 4 quart crockpot. Add potatoes, green beans, chickpeas, tomatoes and stock. Cover and cook on high 4 -5 hours or on low 6-8 hours.

3. Just before serving add thawed peas and coconut milk.  Add salt. 

Serve over rice or whatever. Adding cooked apples when serving is a nice addition!

 

Black bean meatballs

 Delicious 

Ingredients

1 flax egg (3 tab water with 1 tab of ground flax seed soaked)

1 can drained black beans

1/8 cup nutritional yeast

1/4 cup gf panko bread crumbs

1 teas oregano

1/2 teaspoon dried marjoram

1/2 teasp dried thyme

1/2 teasp dried basil

1/2 teaspoon dried rosemary

1/2 teapoon dried sage

2 tablespoons dried minced onion (this really adds flavor)

1 teaspoon garlic powder

2 tablespoons ketchum

1 teaspoon gf Worcestershire sauce

Preheat oven to 375 and line a sheet with parchment paper.

Mash the beans with a potato masher (or whatever). Then mix all ingredients. Form balls by the tablespoon. Makes about 12 good sized meatballs.  Cook about 20 minutes or until browning on the outside or crisping on the outside.

Buckwheat muffins vegan

 I love these. For vegan use maple syrup, not honey. For full details go here: https://godairyfree.org/recipes/power-vegan-gluten-free-muffin-recipe

Note: Made 7 muffins for me and were done sooner— maybe 21 minutes? I actually use part olive oil and part applesauce for the oil part.

Candied chickpeas

 A way to satisfy the sweet tooth ;-).

I can chickpeas, drained

2 teaspoons vanilla

1 teaspoon cinnamon

2 tablespoons maple syrup

pinch of salt

Some sugar

Preheat over 400 or use airfryer

Mix ingredients and cook 15 minutes on parchment lined sheet. Remove from oven and toss with some granulated sugar (the amount you desire). Bake another 10-15 minutes until it reaches the crispness you desire. After removing from oven you can toss with more sugar if you want.

For a treat mix with Chex cereal, chocolate chips and nuts.

Coconut macaroons vegan

 So easy and good. You can dip in melted chocolate if desired.

Preheat oven 350 F

Mix one banana, 1 cup coconut flakes and 1/4 teaspoon lemon juice. Form into little mountains. Bake 20 minutes. Makes 5-6 cookies.

Oatmeal peanut butter cookies

 These are fast to make and vegan and GF if you use GF oatmeal.crunchy on the outside and moist on the inside.

Preheat oven to 350. 

INGREDIENTS

1 cup rolled oats

1 cup almond flour

2 tab sugar

1/4 cups brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg substitute (used 3 tab water mixed with 1 tab ground flax seed soaked a few minutes until thickened)

1/4 cups creamy peanut butter

1 tsp vanilla

2-3 tablespoons soy milk

enough applesauce to cream ingredients

Mix dry ingredients first. Add the rest. Bake around 11 minutes or until slightly browned on top at preheated 350 F. ( 11-15 minutes )

Tempeh Bolognese

 Very tasty way to have tempeh! Recipe found here:

https://minimalistbaker.com/1-pan-tempeh-bolognese/

I actually prefer an immersion blender instead of a grater for the tempeh. The above photo was grated and it fell in chunks. Later I used the blender to grind it up nicely.

Breakfast burritos

This is a sheet pan way of cooking filling for 8-10 breakfast burritos vegan style.

All the details are here: https://www.instagram.com/reel/DC2fx6XOD5c/?igsh=MTk3bTE2eGpmaWxvdA==

 

Here are the INGREDIENTS:

1 red onion, chopped

1 sweet potato, diced

1 bell pepper, dice (red is nice)

1 brick soft tofu (I had extra firm--just added some soy milk)

1 cup yellow lentils soaked (Mung beans is another name) I soak overnight

1 cup water 

1 tsp black salt

2 T nutritional yeast

1 tsp turmeric

1/4 cups vegan feta

1/2 cups cilantro

8 large flour tortillas

Preheat oven 425 F and line baking sheet parchment or silicone.

Add the diced veg, mix in 1 T olive oil and 1 tsp salt and roast for 20 minutes or until tender.

Add into blender the tofu, lentils(drained), water, salt, nutritional yeast and turmeric.

Pour over the veg and bake until firm 15-20 minutes or so. 

Remove from oven and top with feta and cilantro. 

Divide and place in your wraps.  You can freeze these and then bake later at 375 for 15-20 minutes flipping half way. 

Or you can just divide the sheet pan of stuff and freeze and add the wrap part later.

Ten minute lentil chili

 Fast and easy.

1 can of lentils rinsed and drained. Harris Teeter sells these 

1 can of fire roasted tomatoes (diced kind)

1-2 T salsa of choice

1 cooked small sweet potato chopped

a slice of red bell pepper chopped

1 small can of tomato sauce (8 ounce or 277g)

frozen corn 1/3 cups or as much as desired

onion powder and garlic powder, chili powder, and cumin powder to taste 

Dump in pot and cook a few minutes until corn is done and spices have flavored.

Quick slaw salad

 Easy salad I like at lunch time. Mix some fresh slaw mix (chopped cabbage with carrots) with some guacamole for an easy dish at lunch.

Dump and bake fried rice

 I like this dish because it is so easy and I can make it ahead in the day if I desire .Recipe found: https://cooktopcove.com/2024/03/20/if-you-are-in-a-bind-this-recipe-is-fabulous-easy-and-tasty/

I used mixed veggies instead of the carrot and peas combo.  At the very end where you add the eggs (If you aren't vegan) I added some left over cooked tofu and some steamed broccoli, bok choy, and cauliflower. I used 1 and 1/2 cups of the mixed vegetables, but could have used more if not adding my steamed vegetables at the end.

Serves 4-6

INGREDIENTS

2 cups uncooked long grain white rice (I used Jasmine)

4 cups chicken or vegetable broth

1 cup frozen peas and carrots mix (I used 1 and 1/2 cups mixed veggies)

1 small onion diced

2 cloves garlic, minced

2 tab of tamari or soy sauce

1 tab sesame oil ( for me optional- it makes it a bit tart as it sits.)

Optional -oyster sauce 1 Tab (I didn't) NEXT time I will omit sesame oil.

Optional---steamed veggies to mix in at the end of cooking cycle.

AT END of cooking: 

2 beaten eggs

1 cup of cooked Tofu, or chicken or ham

salt and pepper to taste (doesn't need salt with the broth)

Heat oven to 375F.   Lightly grease a 13 by 9 inch pan. Spread your rinsed rice evenly over the bottom of pan. Spread frozen veggies evenly over rice. Spread onions and garlic over.

In a bowl mix your broth tamari and sesame oil.  Pour over rice mixture. COVER tightly with foil and bake 45 or until rice tender.k

Remove from oven.  Pour beaten eggs over and add your tofu or meat mixing until the eggs are done---the hot rice cooks the eggs.  Add steamed veggies if using. Season and garnish.

optional : green onions for garnish 

Note: for a brown rice casserole go here:https://nannykimsrecipes.blogspot.com/2024/08/brown-rice-casserole.html

And for another veggie rice casserole go here:https://nannykimsrecipes.blogspot.com/2022/05/vegetable-rice-casserole.html

Vegan mushroom gravy instant

  This was delicious. You mix the dry ingredients and keep them on hand for making gravy.

The only thing I will try next time is I will substitute corn starch for the arrowroot powder. The recipe calls for flour or arrowroot powder if wanting to be GF. The arrowroot powder makes the gravy a little stretchy like mozzarella.  I'm thinking corn starch might work better. But it is tasty.

Ingredients:

4 T flour (or arrowroot powder for GF---I will try corn starch next time)

1 T nutritional yeast

1 T onion powder

1 T garlic powder 

1 T mushroom powder (the recipe says you can sub poultry seasoning but I haven't tried this.)

You mix the above ingredients and place in a jar. To make a 1/2 cup serving you mix 2 T of the mix you have taken out of the jar, 1/2 cup water and 2 T soy sauce. Wisk it together. Place in small sauce pan over medium heat stirring continually until it reaches the consistency you desire.  You can add more liquid if needed.

Below is the mushroom powder I used--found on Amazon:

Tofu ham

 I like this. I wanted to give this a try and it is good served with mushroom gravy. It is a tad on the sweet side. I found the recipe here:

https://plantyou.com/vegan-ham-recipe/   Go to the link for all the directions and other vegan recipes. I shall list the ingredients here. 

INGREDIENTS

750 gram extra firm tofu two blocks, pressed for 20 minutes (I just used one block )

12 cloves or more to taste

MARINADE

1/4 cup soy sauce tamari if gf

1 T Dijon mustard

2 T maple syrup

1 T apple cider vinegar

1 tsp paprika

3 cloves garlic minced

1 orange zest only (I just used a tablespoon of OJ

Glaze

1/4 cups maple syrup

4 T water

1 T molasses

2 T Dijon mustard

1 tsp cinnamon 

1 T balsamic glaze (I subbed 2 tsp balsamic vinegar)

1 orange same one you zested, juiced (I used 1/4 cup OJ)

Go to link for directions. https://plantyou.com/vegan-ham-recipe/

You cut each block in 1/2 horizontally and then marinated them. I marinated mine overnight-- cook at 375 for 20 minutes then put the glaze on for last 20  minutes for a total of 40 minutes. The glaze is cooked on stove top while the first 20 minutes of cooking the  tofu is occurring then spread over the tofu for last 20.

Check out the directions at the link--gives full details. Also try serving this with instant vegan gravy found here:  https://highcarbhannah.co/recipes/instant-vegan-gravy/ 

Left overs are good in this casserole dish:https://nannykimsrecipes.blogspot.com/2024/11/dump-and-bake-fried-rice.html

Greek yogurt cake

This was a fun experiment. I found the recipe on Pinterest. There are different versions, but I used this one: https://uniquecooks.com/greek-yogurt-cake/#recipe

I cooked mine in a 7 inch round container:

You line it with crinkled parchment paper. They tell you to cook it until browned on top. It shrinks after cooking. I cooked mine 65 minutes— would cook less in an 8” one. But next time I will cook mine less.

Ingredients 

1&1/2 cups full fat Greek yogurt ( plain, unflavored)

4 eggs

5 tablespoons cornstarch 

1/4 cup sugar

1 teaspoon vanilla optional 

Directions 

Mix yogurt by itself until smooth. Sift in cornstarch and sugar. Mix. Whip in the 4 eggs until very creamy. Add vanilla if desired.

Note: some add vanilla or lemon or cinnamon— each separately would be fun to try. I would like to try some lemon juice.

Place in parchment lined container 7-8 inches wide. Make sure it has some height like a springform cheesecake pan because it rises. 

Cook in preheated 350 degree oven for 50-65 minutes until it starts browning on top. I actually think mine would be creamier if I had cooked mine for 60 instead of 65, but it would not have been browned on the top.

Remove from oven —Lift out of the pan by holding onto the parchment paper and let cool to room temperature. Then refrigerate at least 2 hours. They say when serving let it sit at room temp for 15 minutes after taking out of refrigerator.

You can go to link for more details— here is how mine looked after it shrunk from cooling at room temperature:

We served ours with chocolate syrup. Would be really good with strawberries or caramel sauce!!😍😄 would be good served with some fresh plain yogurt that was mixed with vanilla and sugar—spreading over the top just before serving. Some sprinkle powdered sugar over the top. Cherry pie filling would be good served on top! (Actually I have tried it with cherry pie filling but I really prefer it without---still experimenting ;-)
 

Turkey breast in crockpot

A very easy way to cook a turkey breast, and tasty ---I accidentally bought a fresh turkey breast today, so I decided to try a new recipe.  This was great! I found it at this link and will store the recipe in my holiday cookbook: https://www.recipetineats.com/juicy-slow-cooker-turkey-breast/

The ingredients are listed below, but go to the link for all of the details. I had a 4.25 pound fresh breast and it took about 4 hours in my pot. I had to turn it on its side partially to fit as it sits on top of the cut onion and garlic and thyme.  Makes a very nice gravy.

What I like is this only takes minutes to prepare!!  I did over cook mine a bit to 180 degrees by mistake. You have to check the temperature ahead of the hours given by inserting a thermometer --it still was good.  One should only cook it on low. I should have listened, but made the mistake midway of cooking it on high for 20 minutes.What is cool is that you add no liquid to the pot!

Ingredients:

2kg/4 pounds of turkey breast, skin on, bone in or boneless. (mine was bone in. If frozen thaw first.

1 head of garlic, cut in half horizontally (yes, a whole head ,cut)

1 onion (I peeled mine--they said not to, but mine was just too dirty) cut in half.

5 sprigs of fresh thyme

RUB:

1&1/2 tsp garlic powder

1&1/2 tsp onion powder

1 tsp paprika

2 tsp salt

5 grinds of black pepper 

1&1/2-2 tablespoons olive oil (I did 2)

GRAVY

chicken stock or broth for topping off liquid needed when making gravy

4 tbsp butter (I omitted)

1/4 cups flour (I subbed 2 tablespoons of cornstarch)

salt and pepper

Go to link for directions.  Basically you make the rub by mixing all the rub ingredients in a small bowl and rub it all over the turkey.  You place the onion, garlic, and thyme on the bottom of the pot and the turkey on top and cook on low only for 4-5 hours until the temperature reads 165 when inserted in middle.  You then remove it and let it cool for 20 minutes and if you want the skin to crisp you THEN  place under the broiler--- see link.

You strain the juices in the crockpot and add enough chicken broth to make 2 cups and then make gravy as usual.  See directions at link.

I always let the turkey cool some to retain juices before slicing.