Banana Bread With Chocolate Chunks

INGREDIENTS 1 cup all-purpose flour 1/4 cup almond flour 1/4 cup coconut flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 4 medium bananas (mashed) (I use my immersion blender) 1/4 cup butter (melted and cooled) 1/4 coconut oil (melted and cooled) 1/3 cup light brown sugar 1 egg (slightly beaten) 1Continue reading “Banana Bread With Chocolate Chunks”

Air Fried Potato Wedges

INGREDIENTS 2 medium Russet potatoes 2 tablespoons oil 1/2 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/8 teaspoon paprika 1 tablespoon Vegan Creamy Dill Pickle Dressing 4 cherry tomatoes 1 green onion (chopped) 1 tablespoon red onion (chopped) Cilantro for garnish INSTRUCTIONS Wash the potatoes Cut them into wedges (see picture below)Continue reading “Air Fried Potato Wedges”

Sweet Potato Gnocchi With Brown Butter, Toasted Garlic and Sage

Sweet Potato Gnocchi INGREDIENTS 1 1/2 cups cooked Purple Sweet Potato (you can use other kinds of potatoes if you prefer) 1/4 cup vegan ricotta 1 egg (slightly beaten) 1 1/2 tablespoons vegan parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper A pinch of nutmeg 1 1/2 – 2 cups all-purpose flour INSTRUCTIONSContinue reading “Sweet Potato Gnocchi With Brown Butter, Toasted Garlic and Sage”

Vegan Creamy Dill Pickle Dressing

This dressing is perfect to add to salads, tacos, quesadillas, potatoes, and many other dishes. INGREDIENTS 2 cups raw cashews 2 1/4 cups water 2 dill pickle spears (chopped) 1 tablespoon lemon juice 2 cloves garlic 1/2 teaspoon dried dill (or fresh) Salt and pepper to taste INSTRUCTIONS Add cashews, water, dill pickle spears, lemonContinue reading “Vegan Creamy Dill Pickle Dressing”

Honey Sandwich Bread

This bread is a staple in our house.  Ever since the pandemic started, I decided to make my own bread. And because we’ve loved it so much, I make it a few times a month.  I alternate between my Sourdough Artisan Bread (https://wp.me/pcOthW-87) and this recipe.  I’ve also used whole wheat flour, or a mixContinue reading “Honey Sandwich Bread”

How to Make Sauerkraut

Sauerkraut is essentially fermented cabbage.  It has many benefits including fiber, natural probiotics, vitamins C and K2, calcium, magnesium, iron, potassium and many other nutrients. It is fairly easy to make and very inexpensive. Some people let it ferment for a week or two or even three.  And others (like myself), let it ferment  fiveContinue reading “How to Make Sauerkraut”

Dutch Oven Sourdough Artisan Bread

INGREDIENTS 1 cup sourdough starter (fed within 4-12 hours) (See my Sourdough Starter post here https://wp.me/pcOthW-a) 1 1/4 cups water 1 tablespoon ground flaxseed 2 teaspoons salt 4 cups organic all purpose flour INSTRUCTIONS Mix all ingredients in a stand mixer for 2 minutes on low (speed 1). Knead for about 6-8 minutes (on speed 2).Continue reading “Dutch Oven Sourdough Artisan Bread”

Cashew Cream

If you are looking for an alternative to regular sour cream, this non-dairy cashew cream can be added to burritos, quesadillas, enchiladas and any other dishes you would normally add sour cream. INGREDIENTS 1 cup raw cashews 3/4 cup water 2 teaspoons apple cider vinegar 1 teaspoon lime juice 1 clove of garlic 1/4 teaspoonContinue reading “Cashew Cream”

Vegan Pesto

This pesto sauce is great for pastas, sandwiches, potatoes and more.   If you add unsweetened coconut milk, you can make a creamy pesto sauce and add pasta with mushrooms and spinach. INGREDIENTS 2 (0.75 oz) organic packed fresh basil (or 2 bunches) 1/4 cup raw cashews (or any nut of your liking) 1-2 largeContinue reading “Vegan Pesto”

Dill Chickpea Salad

This recipe is great for a lunch or meal on the go.  It is simple, nutritious, packed with fiber and has so much flavor. If you are not the kind to add sweets to your savory foods, you definitely don’t have to include the cranberries. INGREDIENTS 1 15oz can chickpeas (drained) 1/2 cup shredded carrotContinue reading “Dill Chickpea Salad”

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