Tag Archives: Vegan

Cuecumbers Galore

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Cuecumbers Galore

We’ve got a lot of great things coming out of our garden this season; including an overabundance of cucumbers. We’ve not been able to keep up with them even though I eat one every day for snack and my husband has cucumber on his lunch salad every day. So, Pappi decided to take matters into his own hands and made some great pickled dishes we can enjoy over the course of time. I usually don’t like pickled dished but two of these were actually pretty good. The only one I didn’t quite enjoy had red onions which are a little too strong of me. I honestly think he should take over cooking duty because he has so much more patience than I. Here are pix of his creations.

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Roasted Cauliflower, Chickpeas, and Harissa

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I’d never heard of Harissa until running across this recipe from familystylefood.com. I actually had to go online to order from Amazon.com because none of the stores in my city carry it. I did find a recipe online to make my own, but didn’t want to spend that much time on something I didn’t know if I would even like. It was pretty expensive, but I didn’t have to use very much in the recipe. I though this recipe was a little more difficult than I’d like for a Wednesday evening meal, but that was because I didn’t have any chickpeas pre-soaked. So, I had to do the quick soak method. The only change I made to the recipe was to leave off the cheese to make the recipe vegan. The family liked it so I’ll put it on the maybe list as far as the possibility of repeating.

Roasted Cauliflower, Chickpeas, and Harissa from familystylefood.com

Dried Fruit Mostard

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Dried Fruit Mostard

I got a little carried away in the kitchen yesterday making a total of 3 of the Pinterest items by day’s end. The final item was something I saw on The Chew. I only sampled a small bit on a spoon after competing jarring, but I liked what I tasted. If I ate meat, this would go well with pork. But I don’t so I’ll let the family enjoy with the recommended grilled crostini. By the way – I substituted Ethereal for Sugar in this recipe.

Leftover Creativity

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Leftover Creativity

Cooking didn’t seem appealing to me tonight, but I had to feed the family something. Friday used to be Pizza night, but none of us can handle the after effects of eating order in pizza and I wasn’t about to make home made crust tonight. So, I did what comes naturally to me when faced with a potential crisis, I found a solution. I took the leftover filling from the sweet potato dish, added a little more seasoning and grilled up some tortillas along with a cut up tomato and avocado and BAM!! Instant taco night. Everyone in my household loves tacos so this spurt of inspiration was a great hit. Whew – crisis averted. Everyone is happy.

Sweet Potato Bliss

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Sweet Potato Bliss

I am a sweet potato fan so when I saw this recipe for Honey-Lime Quinoa Stuffed Sweet Potatoes by cooking classy I just had to give it a try. It was definitely worth the try. This takes basic staples I keep on hand and turns them into this wonderful bite that I can only describe as a piece of sweet potato bliss. I did leave off the cheese and sour cream, but no one felt it needed anything more. This recipe was so good I know I’ll probably repeat at least once more by Sunday.

Vegan dressing stuffed mushrooms

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Made up my own recipe for gluten/sugar free vegan cornbread dressing with corn meal, rice flour, guar gum, almond milk, xylitol, apple sauce, veggie broth, and spices. Didn’t measure so don’t have a recipe. Once that was done I cored some whole baby Bella’s and stuffed the mixture into it. Drizzled with olive oil and heated in oven. Result – Yummy!

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Breakfast Reconfigured

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In our culture if you’ve not got a plate of pork surrounded by eggs and bread you’ve not eaten breakfast. Well, none of those things are allowed in my diet any longer, so what is left. Nothing… That is if I want to stick with the traditional breakfast fare. My health coach has hipped me to a totally new way to eat for breakfast. No pork or breads included, but I feel completely satisfied. So, I thought it would be great to share. She didn’t name the recipe so I’ll leave it unnamed until she post it on her site. Follow the simple directions below and BAM!!! Yummy Goodness for Breakfast.

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1 can Garbanzo Beans
1 bag of Lima Beans
1Bag of spinach
Peanut Sauce
Chia/Hemp seed mix
Olive Oil
 I’ve used frozen lima beans and canned lima beans. I’ve also used frozen spinach, but I prefer to use fresh.
Just sauté the beans and spinach (in olive oil) to your liking. Add the peanut sauce once the beans and spinach are about 75% cooked…simmer for about a minute or 2. Add chia/hemp seed mixture just before serving.