I’ve needed to update for a while, so here’s everything I’ve made lately. Individual posts with recipes will hopefully be posted soon.
Potato and peppers baked with Daiya
Double chocolate mint cookie sandwiches for Halloween.
Rally for Fear and/or Sanity cupcakes (raspberry cupcakes with lemon butter cream frosting)
Made from Babycake’s recipe, with a couple slight deviations (most intentional, one accidental… forgot the vanilla). Despite the lack of vanilla though these turned out amazingly well! So soft, fluffy, and moist.
I made a couple using silicon muffin cups from the Animal Rescue Site
My preferred way to eat them – with apple butter!
I didn’t have quite enough coconut oil, so I topped it off with canola. I also subbed half of the agave nectar with maple syrup, and sprinkled cinnamon and sugar on top.
This sauce is thick, creamy, and delicious. Based on a mac and cheese powder, but I think it’s bit more like alfredo.
Ingredients: (Makes one large serving or two small ones)
– 1 cup dry rice pasta, your favorite shape (I chose shells)
– 1 cup steamed broccoli
– 1/3 cup Leahey’s cheese powder
– 3/4 cup soy milk
– 1/4 cup melted Earth Balance
– 1 tsp pepper
– Bring water to a boil and add pasta
– In a separate pot, mix the cheese powder, soy milk, Earth Balance, and pepper. Bring to a boil and simmer until thick and creamy.
– When the pasta is cooked, drain and add broccoli and sauce
Craving both pizza AND potatoes? Here’s the perfect solution!
– 1 russet potato
– Pizza or marinara sauce
– Daiya mozzarella cheese
– Red pepper
– Olive oil
– Preheat oven to 400 degrees
– Wash the potato and remove blemishes, then stab it all over with a fork
– Coat the potato with olive oil and generously sprinkle on the salt, pepper, and oregano
– Bake the potato on the rack for 45 minutes
– Remove the potato, but don’t turn off the oven. Stab the potato across the middle with a fork, and then pop it open by squishing the sides together
– Spoon in the sauce and dump on some cheese and chopped peppers. Top with more oregano
– Return the potato to the oven and bake for 10 more minutes
Enjoy your potato pizza!
Awhile ago I decided to surprise my husband with a special meal. This is what I made him. Sauteed kale, collard greens, red chard, and spinach with mushrooms, peppers, and onions. And herb roasted potato wedgies. And, a glass of bubbly pink kosher wine.
All that was missing was desert 😉
Gluten-free penne pasta with Amy’s family marinara suace, tossed with roasted red, yellow, and orange peppers and red onions.
I think you guys can figure this one out, but if you need me to post a recipe just holla 😉
I have two version of my Perfect Morning Bowl – one’s banana, and one’s apple. Hopefully more fruits will join the gang soon!
1 cup soymilk (or other non-dairy milk of your choice)
1/2 cup gluten-free quick oats
2 tbsp agave nectar
2 tbsp peanut butter
1 tbsp brown sugar
1 ripe banana, sliced
-Boil the soy milk on the stove. Stir in the agave nectar, brown sugar, and peanut butter. You can lick the spoon a few times to test for taste, and add more of any ingredients so far that you feel are lacking.
-When the milk is back up at a boil, you have two options:
A) Add the oatmeal and the bananas together. This will get you oatmeal with smooshed banana all throughout it.
B) Add the oatmeal only, and after the oatmeal has cooked, add the banana. This way the banana slices stay firm.
Either way is fine, I like to switch between to two. So it’s up to you!
– Continue to stir oatmeal mixture until it is at the consistency that you desire (add the bananas now if that’s your plan). Remove from heat.
– Pour into a bowl to serve, and sprinkle cinnamon on top.
This recipe is also fabulous with chopped Granny Smith apples. I highly encourage you to try that version as well! For that recipe however, the apple slices must be put into the pot while the milk is boiling so that they can soften. Other than that, the recipe is the same. So good!
And of course, pour yourself a cup of morning tea to accompany this great meal. I chose Earl Grey. Hot.