Thursday, December 29, 2016

Honey-baked Mushroom

December is a month of birthdays in our home. Today is our son's and Saturday is my hubby's. Our twins were able to join us tonight for the end of the month birthdays. My hubby wanted a Honey-baked ham. The vegans in the home wanted honey-baked too so we made mushrooms.

6 large portobello mushrooms

1/2 cup of orange juice
1/4 cup coconut aminos
6 garlic cloves
Directions: Combine the ingredients and marinate the mushrooms for at least 30 minutes

6 TBS maple sugar
6 tsp honey
Directions: With the mushrooms in the marinade sprinkle the maple sugar and drizzle the honey over each mushroom.
Bake at 350 for 45 minutes

We served this with vegan potato au'gratin and broccoli and a vegan cheese sauce.

Monday, December 19, 2016

Potato Lentil Stew

Potato Lentil Stew

1 onion, diced
1-2 cups diced carrots
1 cup diced celery
1 large red pepper, seeded and diced
8 cloves of minced garlic
1-2 TBS minced ginger

2 tsp curry powder
2 tsp turmeric
1 tsp paprika
1 tsp coriander
1 tsp cumin
dash of nutmeg
1 cinnamon stick
1 bay leaf
salt and pepper as needed

4 cups vegetable broth
2 baking potatoes, diced
1 cup dried lentils, rinsed and drained
1 can 14.5 oz diced organic tomatoes
juice of 2 oranges

cilantro leaves
1. using broth or water saute the onions, celery, carrots, peppers, garlic, ginger
2. add the lentils, potatoes tomatoes, vegetable broth, juice of oranges, and spices
3. bring to a boil
4. reduce heat and allow to simmer for 30 minutes (lentils and potatoes are soft)
5. remove cinnamon stick and bay leaf prior to serving and top with chopped cilantro leaves

Sunday, December 18, 2016

Vegan Aquafaba Pizza

We found gluten free, vegan pizza crusts at Trader Joe's, and they are delicious. Any topping can be used but these are our favorites.

caramelized (p 8)
aquafaba mozzarella
tomato sauce of choice
gluten free pizza crust

Following the directions of the crust for baking. Thaw crust for at least 20 minutes while preheating the oven at 425. Bake for 12 minutes.

Wednesday, December 14, 2016


I have fallen in love with . I have been there 3 times in 2 weeks. Their Karahi has been my favorite. We have altered online recipes to fit our needs but still not as good as Kababish Cafe's.

Curry Base Sauce
1- 1 1/2 cup vegetable broth
2 large onions
8 cloves of garlic
1 TBS minced ginger
Pan fry in vegetable broth for 20 minutes
Cool and then blend in a high speed blender and set aside

Spice Mix
2 tsp curry powder
1 1/2 tsp paprika
1 1/2 tsp turmeric
1 tsp coriander powder
1 tsp garam masala
1 tsp cumin
1 tsp gluten free flour
1 chili powder
Directions: Blend all the spices and set aside

3 cloves of garlic
1 TBS minced ginger
1 large onion
1/4 -1/2 cup vegetable broth
1 can of diced tomatoes
1 tsp salt
1 bay leaf
1 vegetable bouillon cube
1 cinnamon stick
1 small head of broccoli
1 diced red pepper
3/4 cup orange juice
protein could be added such as chickpeas or cooked chicken, but not needed.

Directions: Pan fry garlic, ginger, and onion in vegetable broth
Add the spice mix, stirring so it doesn't burn
Add the curry base, canned tomatoes, red bell peppers, broccoli, salt, bay leaf, vegetable cube, protein, orange juice.
Simmer for 20 minutes
Remove cinnamon stick and bay leaf prior to serving

2 TBS chopped coriander

Top with coriander and serve over rice

Sunday, December 11, 2016

Vegan, Gluten-Free Dirt Cake Recipe

While celebrating my birthday our twins, soon-to-be age 28, requested Dirt Cake for their birthday. It was one of their fondest birthday cakes in the buckets with the gummy worms.... In my inbox the next day was the recipe for gluten free vegan Dirt Cakes from So-Delicious. The So-Delicious recipe is quick and easy. This is NOT healthy!!!
Now to find buckets in the winter...

This is what we made...

Vanilla pudding
2  cups almond milk
2 TBS vanilla
2/3 cup sugar
3 TBS arrowroot starch
Stir together sugar, arrowroot starch and salt in medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat
Stir in vanilla
cool in the refrigerator

8 oz vegan cream cheese such as daiya

aquafaba whipped cream
liquid from 1 14.5-oz canned chickpeas
1/2 cup finely ground sugar
1 tsp vanilla
1/4 tsp cream of tartar
Whip for 8-10 minutes until there are nice peaks

Whip the pudding cream cheese, and the whipped cream together until smooth

1 bags Gluten-free Oreo-type cookies

gummy worms

Crush the cookies and divide into thirds. Place a third on the bottom of the bucket.
Top with 1/3 of the gummy worms.
Pour half the pudding mixture on top of the cookies and worms.
Top with the second third of the cookies and gummy worms.
Pour the remaining pudding mixture on top
Top with the last of the cookies and worms.

Monday, December 5, 2016

Broccoli Waldorf Salad

We love going to the Living Kitchen and our favorite dish is the Broccoli Waldorf Salad. We thought we would try to make a copy-cat versions. This is what we did...

Dressing Ingredients:
1 cup cashew soak at least 2 hours rinse and drain
1/4 cup lemon
1/4 cup water
1 shallot
1 clove garlic
4 dates
1/2 tsp salt
1/4 tsp probiotic powder

Directions: Place all the ingredients in a high speed blender. Blend until smooth

6 cups of broccoli chopped
1 apple, cored and diced
2 stalks of celery, diced
1/2 cup walnuts
1 cup raisins
1 cup sunflower seeds
1/2 red onion, diced

Directions: Place all the ingredients in a food processor including the dressing. Process to the desired consistency.