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 😜

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.