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”

Beefless Zucchini Boats

Oh these zucchini boats are so tasty!  Especially because of the vegan ricotta in the bottom layer, a creaminess you were not expecting! But let’s get into the details below. INGREDIENTS 2 1/2 cups beefless ground meat (I used Gardein) 3 tablespoons olive oil for cooking the meat (and more for drizzling the zucchini halves)Continue reading “Beefless Zucchini Boats”

Vegetable Fried Rice with Seitan Steak Strips

INGREDIENTS 2 cups white rice (cooked) 1 cup frozen mixed veggies 1 cup frozen cauliflower 1 cup frozen edamame 3 tablespoons Tamari or Soy sauce (or more to taste) 1 1/2 veggie meat/seitan 2 tablespoons avocado oil for sautéing INSTRUCTIONS Add the oil to a wok or medium/large skillet and heat to medium-high. Add the vegetablesContinue reading “Vegetable Fried Rice with Seitan Steak Strips”

Penne with Sausage Cream Sauce

INGREDIENTS 2 cups Penne (or any pasta you prefer) 1 tablespoon olive oil 4-5 small garlic cloves (finely chopped) 1/2 cup onion (chopped) 3 Beyond Sausages (chopped) 1/4 cup white wine 1 1/4 cup unsweetened coconut milk 1/4 cup petite frozen peas 1 cup fresh spinach 1/8 teaspoon turmeric Salt to taste Pepper to tasteContinue reading “Penne with Sausage Cream Sauce”

Lemon Coconut Blueberry Muffins (Vegan)

Muffins INGREDIENTS 1 cup all-purpose flour 1 cup coconut flour 1 1/4 teaspoon baking powder 1/4 salt 1/2 cup avocado oil 1 cup granulated sugar (I prefer light brown sugar or coconut sugar) 3 tablespoons Bob’s Red Mill Egg Replacer mixed with 1/4 cup and 2 tablespoons water 1 teaspoon lemon extract 1 teaspoon vanilla extractContinue reading “Lemon Coconut Blueberry Muffins (Vegan)”

The Easiest Homemade Bread

When I say is the easiest, I mean it 100 percent.  This is a no knead bread recipe.  Extremely low maintenance.  You do not need a stand mixer, just a large bowl and your hands.  You do need a cast iron Dust Oven. If you want fresh bread in the morning you can mix itContinue reading “The Easiest Homemade Bread”

Vegan Creamy Garlic & Spinach Orzo

INGREDIENTS 1 3/4 cups orzo pasta 1 whole garlic bulb 1 teaspoon and 1 tablespoon olive oil, separated 2 1/2 cups vegetable broth 1 cup canned unsweetened coconut milk 1 teaspoon nutritional yeast 1/2 teaspoon garlic powder 1/8 teaspoon white pepper 1/2 teaspoon salt (or more to taste) 2 cups fresh chopped spinach 1/4 cupContinue reading “Vegan Creamy Garlic & Spinach Orzo”

Easy Healthy Blueberry Jam

INGREDIENTS 2 1/4 cups fresh blueberries 1/2 cup honey 1 teaspoon agar agar https://amzn.to/3t1Y9g8 1 tablespoon juice of a lemon Lemon zest INSTRUCTIONS Place the blueberries in a Dutch oven or medium size pot and mash them. Add the agar agar, lemon juice, lemon zest and bring to a boil over medium-high heat. Add the honeyContinue reading “Easy Healthy Blueberry Jam”

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”

Gluten Free Sourdough Discard Pizza

I made this pizza for my son and it was a hit.  I used my GF Sourdough Discard. If you want to know more about it, here is the link to the post I wrote https://wp.me/pcOthW-fU. INGREDIENTS Olive oil Gluten Free Sourdough Discard Salt Dried basil Tomato sauce Shredded cheese (I used vegan mozzarella) *TheContinue reading “Gluten Free Sourdough Discard Pizza”

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