Sweet Potato pancakes/ 2 ingredients

Easy sweet potato pancakes with 2 ingredients--yum.

1 cup mashed sweet potatoes (Purple ones are great too--just look strange)

2 eggs

Mix and pour batter into heated oiled pan 1/4 cup per pancake.  Cook as you would cook pancakes. Makes 6.  You can add seasonings to the batter if desired--ie cinnamon etc.
 

Chicken pasta broccoli salad

Nice salad

recipe can be found in link / I made 1/2

https://acultivatednest.com/grilled-chicken-and-broccoli-pasta-salad/

Ingredients:

12 oz. Elbow Macaroni
2 Broccoli Crowns, cut into florets
1 Red Pepper, diced  (Note-- I just used green bell pepper)
1 Yellow Pepper, diced
4 Boneless Skinless Chicken Breasts, grilled (just season with salt and pepper)
½ Cup Sour Cream
¼ Cup Mayonnaise
2 Tbsp. Ranch Seasoning (instead I used onion powder, garlic powder, dry parsley flakes, dried dill)
½ teas. Pepper
½ Lemon, juice  (I omitted--but a dash of Italian dressing is nice as a substitute )

Vegan thai noodle

nice fast dish if you have your tofu done earlier. Serves 2-3


1 package of extra firm tofu
GF low sodium tamari sauce (or whatever soy sauce you desire)
1 large onion chopped/sliced
1 green bell pepper sliced
2-3 cloves minced garlic
2/3 cup of packaged slaw (or whatever amount you want)
1 carrot/slivered or sliced thin
1/2 cup or so of chopped broccoli
1 can of lite coconut milk in 15 oz can
curry powder
brown rice noodles (I used two of the packages that come inside the box above (there are 4 in box)

Earlier in the day: Chop the extra firm tofu into small squares ( or buy already cubed --I seem to get more from the packages that come whole).  Place cubes in a zip-lock back and marinate in soysauce---I just sprinkle it very well all over). Place in refrigerator for at least 30 minutes (I like it for a few hours and turn the bag at least once).  Then drain off any liquid and place on a nonstick cookie sheet with a bit of olive oil. Bake 425 F for 20 minutes, flip , and bake 20 minutes more.  I just do this earlier in the day.

At supper time place water in a 2 quart sauce pan and bring the water to boil.

Meanwhile while above water is heating--

In a ceramic pan place a tablespoon or 2 of olive oil.  Saute the pepper, onion , for a few minutes at medium heat. Add the garlic. Saute, stirring every once in a while for another few minutes.  Add the carrots, broccoli and slaw.  Cook 1 more minute. Add the cooked tofu. Add the coconut milk and sprinkle with curry powder---however much you desire. I just do it lightly for a light taste . Cook on medium to medium low heat for 5 minutes.

While the coconut milk is heating for the 5 minutes, place your noodles in the hot water. Remove from burner and let the noodles soak 5 minutes , drain, and add to your vegetable coconut milk dish and serve.

kale tofu salad

Massaged kale, corn, tomatoes and baked tofu (that has been marinated about 30 min in tamari or soy sauce and baked 40 min, turning after 20 min),place all in salad bowl and sprinkled with Italian seasoning and white wine vinegar. Delish. 

Cucumber salad

Slice cucumber thinly. Sprinkle with rice vinegar, and dried or fresh dill, and fresh mint. Note: I used lemon mint

Oven baked tostadas

Really good and quick--15 minutes.  Recipe found below. I used the corn ones--they toast up nicely.

https://iheartvegetables.com/oven-baked-tostadas/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1032438836_45794906_233223

You can go to the above link for her version--I did it slightly differently. She adds some seasonings and things so you can go to link to see the difference.

INGREDIENTS

• 8  corn tortillas (used the 6 in soft type that come in a pack)
• 1 15oz can refried beans (see note)
• 1 15oz can black beans, rinsed and drained
• 1 cup pico de gallo (me-1 onion, 2 plum tomatoes, cilantro, basil chopped)
• ⅓ cup cheddar cheese
• Fresh cilantro, chopped (optional)
• sour cream (I used low fat)
• can corn drained
• black olives sliced and drained

INSTRUCTIONS

1. Set the oven to broil.
2. While the oven heats up, line a baking sheet with parchment paper. Usually you can't use parchment under the broiler, but it worked ok for me since it was only for about 2 minutes at the final temperature.
3. Bake the tortillas in the preheating oven for 2-3 minutes (note-this is while it is preheating). Depending on how quickly your oven heats up, you may need to keep a close eye on these! You want them lightly browned and beginning to crisp.
4. Meanwhile -or before this -chop up your veggies and preparations for toppings.
5. Remove the tortillas from the oven and spread about 3 tablespoons of refried beans on each tortilla.
6. Add ¼ cup of black beans on top. Sprinkle some corn on with the black beans.
7. Place in the oven and broil for 2- 3 minutes on the medium rack  until the edges of the tortillas get crispy and the beans are heated through.
8. Remove from the oven and top with pico de gallo, cheese and cilantro and a dash of sour cream if desired. You can also use picante sauce if desired.
9. I just placed the pico de gallo ingredients in the food processor for quick chopping. I had chopped the onions and tomatoes a bit first then added to the processor with the basil and cilantro. 

Chicken and rice casserole

Easy and serves 4

Ingredients

 1 cup dry uncooked Jasmine rice
2 and 1/2 cups of low salt chicken broth
 1 frozen package of broccoli florets (around 10 ounces)-COOKED
1 package of gluten free cream of chicken soup as shown above (or whatever kind you prefer)
Parmesan cheese (optional)
 1 can of white chicken (10 oz)--or any chicken you have on hand that is already cooked

Directions

Cook the Jasmine rice in the chicken broth until done (mine usually takes around 30 minutes). Then stir the cream of chicken soup, the chicken and the broccoli. Place in a baking dish (I used a 2 quart casserole dish) and bake at 350 F for about 20 minutes or until heated through. Optional is sprinkle top with Parmesan cheese before baking.

Peach cobbler gluten free

Quick easy and yummy. Serves four

1 can peaches in its own juices--drain saving juices
3 fresh peaches sliced (optional)
1 teaspoon butter

           1/2 cup GF Bisquick
           one egg
           1/2 tsp of vanilla or more it if you like
           1 tab of sugar
           1 tablespoon or so of butter for dotting on top before cooking

            Directions:
       
            Melt a teaspoon of butter in the casserole dish. Add the canned peaches saving out the juices. Add the 3 fresh peaches if you have them.

Mix  1/2 cup gf  Bisquick with the juice, one egg, 1/2 to 1 tsp of vanilla, and tab or so sugar

Pour Bisquick mix over top and dot with butter cooking at 350 for 20 min or until firm

Cannellini bean mix

Makes a good lunch with cornbread

Ingredients:

1 medium onion chopped
1 green bell pepper chopped (or any colored one)
1 tsp minced garlic, or more if desired
Italian seasoning--sprinkled over
2 pinches fennel seed
2 pinches dried rosemary
pinch or two of dried thyme
1 can cannellini beans drained
1 can diced tomatoes with the liquid (or a can of mixed okra, corn, and tomato--is great -see photo at bottom of recipe.

directions:

place water in non-stick pan (ceramic is what I use).  Cover the bottom of the pan with a bit of water --cook the onion, pepper, and garlic about 5 minutes at medium until they are softened. Add the can of chopped tomatoes and seasonings and cook another 5-8 minutes or until the seasonings flavor it nicely. Adjust spices to your taste. Add the beans and heat until warm.

Serve with cornbread or on rice  or on elbow noodles, or any pasta or however you desire ;-)




or with okra, corn, tomato, red bell pepper

Zucchini Fritters

Love this with marinara sauce and a tad of Parmesan--see photo at bottom of post 

Fritter Ingredients:

• 1 large zucchini (or 2 small ones)
• 1 clove garlic peeled and minced
• 1/4 cup fresh basil we grow our own, but you can find it at any grocery store
• 1/4 cup fresh oregano 
• 1 tbsp lemon zest (didn't have)
• 2 organic eggs or Flax Egg
• 1/4 cup gluten-free flour
• 1/4 tsp onion powder
• to taste salt
• to taste pepper
• oil--a tad for cooking

Optional--little bit of fresh dill, dry dill, or dill pickle juice

Instructions

1. Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.This step is very important--other wise does not crisp up as well. Meanwhile mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper and then add the drained and pressed zucchini.  Mix well to combine. Slowly add flour (I used GF Bisquick), stirring so no lumps form.
2. Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to the pan if necessary.

Nice served with marinara sauce or chopped cucumbers--or with a dip etc.  

Great Northern Bean pasta dish

Ingredients:

Mushrooms (can use a jar of mushrooms)
1 good sized onion chopped
teaspoon of minced garlic
Fresh baby tomatoes-about 5 chopped
fresh basil few sliced up leaves
dried sage as desired
dried thyme as desired
fennel seed (a few pinches--to taste)
Fresh spinach
1 can of Great Northern Beans (or white bean of preference)-drained and rinsed
pasta sauce--
pasta--what ever kind you desire

Place water in large pot to just slightly cover the bottom--saute the above onion, garlic , tomatoes and mushrooms. After about 5 min at the seasonings then at Fresh spinach cooking until wilted.  Add the pasta sauce, and beans until heated through. Check seasoning tasting and adding as desired. Serve over cooked pasta

Red Thai noodle salad

Add caption

For one serving-Cook one cup  noodles in simmering water 4-5 min and then run under cold water then toss with raw veggies below:

Sliver a small carrot with the peeler
sliver 1/2 red radish
thinly cut 1/2 of a celery stock
thinly slice some cucumber (I used about an inch worth)
thinly chop a tab of onion
knead about a cup of chopped Kale
Thinly chop 4-5 basil leaves
optional--a handful of left over cooked cubed tofu (that I had marinated in a bit of Tamari and cooked in the oven at 425 F for 40 minutes-turning them at 1/2 way)

Toss with the noodles and add a splash of white rice vinegar and tamari

Gluten free Cornbread for crockpot

Gluten free crockpot cornbread--so yummy-I used 4 and 1/2 quart crockpot
1 cup yellow cornmeal (I use a very fine yellow one from Palmetto Farms, SC https://palmettofarms.com/
1/3  cup of sugar (I forgot and yet I still loved it--corn adds sweetness)
1 rounded teaspoon of baking powder
1/2 teaspoon of salt
3/4 cup gluten free Bisquick mix
2 eggs
3/4 cup of milk (I used the coconut milk that comes in a carton)
1/3 cup veg oil
3/4 cup corn
Line crockpot with parchment paper (if you don’’t have sub foil) coat lightly with cooking spray. Mix eggs and milk and then add the rest mixing well. Pour into the lined crockpot. Cook on high 1 o 1 1/2 hours or until center is set. Mine took one hour. I used a toothpick to test--make sure you don't over cook.

Note: In my new 6 qt crockpot it took 1 hour and 27 minutes Using frozen corn. Do not make it in my small crockpot as the center doesn’t cook well.

Note if you want the recipe to be normal instead of GF go here: https://cookiesandcups.com/crock-pot-corn-bread/  When using regular flour instead of the GF Bisquick mix you use more salt and baking powder --you use 1 tab of baking powder and 1 teaspoon of salt if using plain flour. 

Beans and rice in the crockpot

Easy, quick, and good. beans and rice!

1 tablespoon of olive oil
1 cup raw rice (I used jasmine)
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, liquid reserved!
1/2 tablespoon dried onion flakes , or 1/2 cup diced fresh onion
1/2 teaspoon kosher salt
1 teaspoon Italian seasoning (or oregano)--I like more
water

1       8 oz can of tomato sauce (added during last 30 minutes)

Optional when serving: can add shredded cheese, chopped olives, chopped green bell pepper, taco chips, salsa, corn

Directions.

grease cooker

Use 4 qt slow cooker.  Put olive oil in pot and mix it with the uncooked rice to coat it.  Add the beans. Drain the tomatoes reserving the liquid in a 2 cup measuring cup. Add to the pot the tomatoes, onion, salt, seasoning.  Add water to reserved tomato juice to make a full 2 cups.  Pour this liquid into the cooker. Stir. Cover and cook on low 4-6 hours (mine with Jasmine rice was done at 4).  Add the 8 oz of tomato sauce during the last 30 minutes .OR high a 3-4 hour:no way with mine.  It would have taken 2 hours in my crock on high.

Note: if you use brown rice or wild rice then it would take longer.

Serve with condiments or whatever---salsa would be good with this as well.

Chocolate nice cream

Chocolate NICE CREAM— so good—

 2 large frozen bananas (sliced and then frozen) and
 3 tablespoons of cocoa powder (or to taste- 1/4 cup is good d!)
 a bit of your favorite milk(can use non-dairy
) 

and if desired a tsp of peanut butter. Or a teaspoon vanilla extract 

 Place in food processor and blend and serve. Takes a bit to blend— stop and stir a bit adding some milk to soften.

Or

2 sliced bananas frozen 

Almost 1/4 cup cocoa powder ( depends on size of bananas if bananas equal about 2 cups)

1 teaspoon vanilla 

Enough plant milk to blend

Note we really liked the flavor this milk gave to it; it is an almond coconut blend-

Tempeh Bolognese

One of the tastier ways to use Tempeh--love it.  Original recipe is found here: https://minimalistbaker.com/1-pan-tempeh-bolognese/   but I have to change it up a bit .

Sauce:

• 1 Tbsp olive oil or so
• 3/4 cup finely diced onion 
• optional-1 cup  mushrooms, minced (didn't have any)
• 8 ounces tempeh (finely chopped or grated on a box grater)Some versions have brown rice mixed in which I happened to use because that was what was available!
• 3 cloves garlic, minced
• 2 Tbsp coconut aminos (or 1 Tbsp tamari or balsamic vinegar)Me Tamari GF
• Me omit,1/2 tsp fennel seed (hubby doesn’t like)
• 1/2 tsp red pepper flake (adjust to preferred spice level) me omit
• 1/4 cup dry red wine (optional //  any dry red will do — preferably something you’ll enjoy with the meal!)
• 1 28-ounce can crushed tomatoes (me -one 15 oz can stewed tomatoes chopped)
• 3 Tbsp tomato paste (me--used a bunch of marinara sauce no paste)
• 1 Tbsp fresh oregano and some fresh basil
• Optional-parmesan or vegan parmesan

Red bell pepper is good in this too 

Directions:

• Heat a large-rimmed skillet, pot, or dutch oven (as large as possible to give room for browning) over medium heat. Once hot, add oil (or water) and onion and sauté for 4-5 minutes until translucent and soft, stirring frequently. If using water, add more water as needed as it evaporates quickly.
• Add mushrooms and stir. Sauté for 2 minutes more. Then add shredded tempeh and garlic and stir (if your pan is small, do this in 2 batches so the tempeh has room to brown*). Then add coconut aminos, fennel seeds, (and red pepper flake.) Sauté for 4-5 minutes (or up to 10 minutes), stirring frequently, until everything is golden brown. Turn down heat if browning too quickly.
• Add wine (optional), stir, and cook for 1 minute. Then add tomato ingredients, ,oregano,. Thin with water if needed 
• Stir to combine and simmer for 10 minutes.
• Taste and adjust flavors as needed, adding more coconut aminos or salt for saltiness, red pepper flake for spice, oregano for herbal flavor, tomato paste for depth of flavor, or vegan parmesan for cheesy flavor.
• Serve with your favorite pasta or pasta alternative, like spaghetti squash, penne, or zucchini or carrot noodles and garnish with fresh basil (optional)!
• Cooled leftovers will keep covered in the refrigerator up to 5 days, or in the freezer up to 1 month. Reheat in a saucepan or microwave until hot, adding a little water as needed to rehydrate.

Chickpea and black bean salad

Tasty-nice flavors--

Ingredients:

1 can chickpeas (15 oz)
1 can black beans (15 oz)
1/2 cup chopped purple onion
1 pint cherry tomatoes, or plum tomatoes chopped
1/4 cup fresh basil (could add some dry as well)
1/4 cup chopped mint (I only had dried, but used some fresh oregano too)
Me--fresh snips of oregano and some dried--to taste
1/4 cup parsley (I didn't have any---used some dried)
Salt to taste and black pepper if you can tolerate it ;-)

Mix the above together.

Dressing

2 cloves minced garlic
3 tab olive oil
(if desired--optional--1/4 cup lemon juice and 1 tsp maple syrup----I didn't use these

Toss together and refrigerate at least 30 minutes for flavors to blend.  I do like fresh oregano in mine.

Lentil Bolognese

Very yummy

1 onion-medium sized--chopped
1 medium celery-chopped
2 medium carrots grated
4 cloves minced garlic
2 tsp Italian seasoning
1 tsp onion powder,
2 cups chopped tomatoes (canned)
2 cups marinara sauce
1/3 cup red wine
2-3 cups vegetable broth
1 cup dry lentils
spaghetti noodles

Optional: bay leaf, 1 tab soy sauce, 1 tab balsamic vinegar , mushrooms, 1/2 cup plant based milk (I didn't use these),  fresh basil (I did use the fresh)



Cook lentils separately according to package directions.

Place about 1/4 cup water in large pot. Add onions, celery, and carrots. Saute about 10 minutes or until softened. Add wine, tomatoes vegetable broth, marinara sauce and seasonings. Cook at least 20 minutes or until the sauce thickens. Mix in the lentils and anything else from optional ingredients.

Serve over pasta

Another recipe can be found here: https://theplantbasedschool.com/wprm_print/35197

Minestrone

Very tasty and easy

1 large onion, chopped
2 medium carrots, chopped
1 stock of celery, chopped
2 large cloves garlic, minced
1 (14.5 ounce) can diced tomatoes (I prefer stewed TOMATOES that I cut up)
1  (15.5 can cannellini beans
1/2 cup or so of string beans
4 cups vegetable broth
1/2 tsp dried oregano (I often use more--but you can add more at the end--see directions
1 tsp dried basil
salt and pepper to taste

other Optional additions--GF Penne (handful)
                          left over ham
                          chopped cabbage (however much desired)
                          chopped small potatoes with skin on
                           a chopped turnip
                           chopped kale
                            chopped zucchini
                           Tofu crumbles (the frozen kind are good in this)
                           thyme  and sage and fennel seed are also good in this

In a large pot cook onions, carrots, celery and garlic with a bit of water. Cook about 7 minutes until softened.

Stir in tomatoes with their juice, green beans, chopped cabbage, chopped potatoes, broth, seasonings, penne. Cook 20 minutes or until just tender.

Add cannellini beans and taste and adjust seasonings

coconut tandoori chicken crockpot

Quite tasty---serve on rice or with noodles or in a wrap--whatever.  Found recipe here: https://pinchofyum.com/instant-pot-coconut-tandoori-chicken 

The ingredients are as listed and you can go to the link for the how to.   I changed mine since I can't have the level of spice that it calls for.  But here are the original ingredients:

INGREDIENTS

• 2 pounds boneless skinless chicken thighs (me breasts)
• 2 tablespoons honey
• 2 tablespoons garam masala  (me less)
• 1 tablespoon chili powder  (me-omit)
• 1 tablespoon garlic powder (less for me)
• 1 tablespoon cumin  (less for me)
• 2 teaspoons salt  (less for me)
• 2 teaspoons turmeric  (a bit less)
• 1/2 teaspoon ground ginger  (Me less)
• 1/2 teaspoon cayenne pepper (me omit)
• 14 ounce can coconut milk (me lite)

HOW TO: go to the link--gives instant pot, crockpot, and freezer verion.

GF Banana muffins using GF King Arthur flour

This came out yummy, but I did change a few things from the recipe on the back of the package. Note to self only eat 1/2 a muffin at time since bananas trigger facial sweating for me ;-)

2 teaspoons of baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar (could do less)(I prefer 1/4)
1 and 3/4 cup of the gf King Arthur flour (called measure for measure flour)
1/2 cup vegetable oil (can do part applesauce and part oil instead)
2 eggs
1 tsp vanilla extract
2 large mashed bananas

1. Preheat oven 375 and line muffin tin with paper cups or whatever.
2. Whisk together dry ingredients.
3. Add the wet ingredients with bananas to the dry mix
4. Divide among 10 muffin cups
5. Bake about 20 minutes until center springs back when lightly touched

Shortbread cookies GF

Shortbread GF/ tasty takes minutes.  found it here https://www.kingarthurflour.com/recipes/gluten-free-almond-flour-shortbread-cookies-recipe  yummy!!!

Ingredients

• 1 cup (96g) almond flour
• 3 tablespoons (43g) softened butter
• 3 tablespoons (21g) confectioners' sugar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Mix all of the ingredients in a small bowl until a cohesive dough forms.
3. Scoop 1" balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here. Arrange the balls of dough about 1 1/2" to 2" apart.
4. Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design.