Cashew Cream

[the_ad id=”589″] 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 garlicContinue reading “Cashew Cream”

How to Make a Gluten Free Sourdough Starter

After successfully making my regular sourdough starter, I decided to try a gluten free starter.  I went in with the same philosophy as I did before, “if it doesn’t work, at least I tried”.   But to my surprise, it worked.  In fact, it worked faster than the regular starter.  I could not believe thatContinue reading “How to Make a Gluten Free Sourdough Starter”

Chickpea Curry

Curry is a combination of dried spices blended together, originally from India. INGREDIENTS 3 tablespoons olive oil 3 garlic cloves 1 carrot 1 zucchini 1 potato 1 can of unsweetened coconut milk (full fat) 1/2 cup vegetable broth 4 Baby Bella mushrooms 1/2 teaspoon onion powder a pinch of cumin 1 teaspoon turmeric 1/4 teaspoonContinue reading “Chickpea Curry”

Chocolate Chunks Sourdough Pancakes

INGREDIENTS 2 cups sourdough starter fed or discard (https://wp.me/pcOthW-a) 1 tablespoon ground flaxseed 1/2 teaspoon salt 1/4 cup melted butter 1 teaspoon honey 1 teaspoon baking soda 1/2 teaspoon vanilla extract 2 eggs 1/4 cup chocolate chunks More butter for frying INSTRUCTIONS Preheat the skillet to medium heat. In a large bowl, mix sourdough starter,Continue reading “Chocolate Chunks Sourdough Pancakes”

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 large garlicContinue reading “Vegan Pesto”

Vegan Ricotta

This vegan ricotta cheese can be used in a lasagna, as a dip, with veggies, crackers, etc. INGREDIENTS 1 (14 oz.) organic extra firm tofu 3 tablespoons Nutritional Yeast 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon garlic powder 1 teaspoon  dried basil 1/4 teaspoon Italian seasoning 1/2 teaspoon lime juice INSTRUCTIONS Drain theContinue reading “Vegan Ricotta”

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”

Arroz Con Gandules

INGREDIENTS 2 tablespoons olive oil 1 cup Jasmin rice 1/4 cup gandules (I use the brand Goya) (canned) 1 3/4 cups water 2 tablespoons tomato sauce 1 tablespoon sofrito (see my recipe here https://wp.me/scOthW-sofrito) 1/4 teaspoon turmeric 1 teaspoon adobo (Goya) Of course, if you want to feed a larger crowd, go ahead and doubleContinue reading “Arroz Con Gandules”

Sofrito

I am from Puerto Rico. I grew up opening the freezer and seeing many small containers full of sofrito.  Every time we ran out, there was still more in the freezer.  My mother added sofrito to stews, soups, rice, and many other dishes.  Sofrito adds so much flavor to the food that, now as aContinue reading “Sofrito”

Mushroom Burgers

[the_ad id=”589″] These mushroom burgers are delicious and full of flavor! INGREDIENTS 8 oz. whole Baby Bella mushrooms 2 eggs 2-3 slices sourdough bread 1/4 teaspoon Italian seasoning 1/4 teaspoon salt 1/2 tablespoon Nutritional Yeast   https://amzn.to/2ZTZNDW 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 2 tablespoons avocado oil, and more for frying the burgers 1/4Continue reading “Mushroom Burgers”

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