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Thursday, March 31, 2016

Vegetable Stir Fry

Again Jackson made this dish.  He doesn't remember how much of each ingredient in the sauce, he used, but here is what he did use.


So I guess you will have to wing it like he does.  Next time he makes this I am going to have him write it down, because this was a dish I would like to make again and make myself.  It was quick and easy and so yummy.  You can use any vegetables you have in your refrigerator, and he used tofu.  But if you are a meat eater, chicken would be a great addition.  


Tuesday, March 29, 2016

Vegan Tamales

This was a recipe Jackson found and tried.  We all enjoyed the tamales but they were a bit salty, so he thought he would adjust that the next time he made them.  Also Jackson left out the cheese, so they were vegan, which I appreciated.

He said he basically followed this recipe for Vegetarian Tamales.  But he doesn't remember any modifications, other than the cheese, that he made.  It did take him most of a day to prepare, so this dish is labor intensive. I reminded him that if he ever wants to replicate a dish he needs to jot down what he does differently, then I can add it to my blog and we will have it for next time.  Oh well.  It isn't a dish I am going to make so maybe he will be able to make those modifications on the fly again next time.




Thursday, March 24, 2016

Falafel

Jackson made this dish.  And he used the Taste of Beirut- Falafel recipe.  He followed the recipe pretty much as is.  You can see he had his with tomato, onion and yes...pickle.  That would be Jackson for ya.  All in a pita pocket.  He did bake these and did not fry them.  Just preheat over to 350 degrees and place the formed falafel on a baking sheet lined with parchment paper.  About 10-15 minutes then flip them over and an additional 10-15 minutes on the other side.  The falafel were delicious.


Wrap falafel in a corn tortilla and this is gluten free and vegan!  I like this with some sliced avocado, adds that creamy texture I love.  

Tuesday, March 22, 2016

Leek and Nut Pesto Pasta

This is Jackson's recipe.  I think it was a "clean out the freezer" type of recipe, but the boys really liked it. So he wrote it down to save.  I am not sure what he did to the photo but the dish, in person, had much more color than the photo.




Thursday, March 17, 2016

Carrot Soup

This is my own recipe, we all love carrots here and soup is "our" thing.  So here ya go.

-12 carrots, more or less depending on size.  Do not peel just wash, cut the top of and slice or cut into chunks
-1 medium onion chopped
-2 medium potatoes chopped
-2-3 inches ginger minced
-3 cloves garlic minced
-Tbsp Lime juice
-1 can coconut milk
-3 cups vegetable broth
-S&P to taste



I added everything to a slow cooker on low for 6-8 hours.  Then use an immersion blender to blend it up. Or you can add it, a few cups at a time to an upright blender.  I use this recipe when I know I am not going to be home during the day, so fill the slow cooker, turn it on low and I have soup when I get home.  You could cook on the stove top in a large soup pot.  It will take about 30 minutes, or simmer until the vegetables are knife tender.

Tuesday, March 15, 2016

Crunchy Chickpea Tacos

This is a delicious taco recipe, and one we will be turning to for lunch frequently.  So simple to throw together and I made only a few changes to the original recipe.  I am linking the original recipe, it is from the Blissful Basil blog and originally from the Plantpure Nation Cookbook.

Here is the recipe with my changes:

  • 6 small corn or flour tortillas
  • 2 cups cook garbanzo beans
  • 1/2 tbsp taco seasoning
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1 small diced onion
  • ¼ cup chopped fresh cilantro
  • ¼ cup Vegenaise
  • 2 tablespoons lime juice
  • 1 avocado, pitted and diced

Mix all ingredients, except tortillas and avocado, in a bowl.  Heat tortillas just a bit, to soften them slightly, make them more pliable.  Enjoy!  I serve the avocado separate so each person can decide how much, if any, they want.  In the photo is my son's taco, he prefers the whole wheat tortilla and no avocado.


Thursday, March 10, 2016

Cauliflower Soup

This was another delicious soup, we all love soup here, especially on cold nights.  I am assuming everyone loved this soup as it is ALL GONE, no leftovers.



-1 head cauliflower, I used most of the head, including some of the stem, cut into chunks
-2 cups whole kernel corn
-1 large celery spear chopped
-2 large potatoes, cubed
-3 cups vegetable broth
-1 can coconut milk
-2 tbsp lime juice
-1 tsp turmeric
-1/4 cup fresh parsley leaves
-S&P to taste

Add everything to a soup pot and cook about 30 minutes or until all vegetables are fork tender.  Use immersion blender to blend.  Or you could add a few cups at a time to an upright blender and blend.

*As a bonus I get to use my favorite bowl.  Isn't it beautiful and just makes this soup look like a bowl of sunshine.  This is one of Hamilton Williams, I love the size of his bowls!



Monday, March 7, 2016

Vegetable Curry

This recipe is delicious and you can add any vegetable (or meat if you want).  So I think this is a versatile dish, and a "clean out the veggie drawer", dish.  Great and we all enjoyed it.


-1 diced onion
-2 minced cloves of garlic
-2-3 inches of ginger minced
-1 TBSP curry powder
-1 1/2 tsp garam masala
-2 TBSP lime juice
-2 TBSP nutritional yeast
-1 can coconut milk
-3 cups vegetable broth
-5-6 potatoes cubed
-2 cups cooked garbanzo beans
-2 large handfuls of spinach
-S&P to taste

Add everything, except spinach, to a large soup pot and cook, about 20-25 minutes until potatoes are knife tender.  Add spinach and cook another minute or two until spinach wilts.  DELICIOUS.  I added everything, except spinach to a slow cooker and let it cook for about 8 hours on low and added spinach at the last minute.  It still only takes a minute or two for the spinach to wilt.  I use this dish on days when I am out of the house for most of the day, great slow cooker dish.  I fill the slow cooker in the morning and everything is ready when I get home.

In the picture you can see rice, I did cook up some rice to go with it.  You could, or not, delicious either way.  And I think the taste is even better the next day, so I love having left overs of this curry dish.

*as a note, I am not sure why this picture looks so pale.  My husband took the photo.  The curry is much more yellow and has more liquid, which I like.  

Thursday, March 3, 2016

Chocolate,Chocolate Chip Cookies-Vegan

Here is the recipe for the cookies I made yesterday.  Friends enjoyed them, although my boys said they were just a little dry.  I liked them! Hard to find a gluten free vegan cookie that everyone likes.


You can find the original recipe here...One Bowl Double Chocolate Chunk Cookies.....I am copying it below in case that site disappears (have had that happen before), with my changes.  But please visit the site, there are so many recipes on there that I want to try.

Wet ingredients:
  • 1 tablespoon ground flax mixed with 3 tablespoons water (let this sit for a few minutes)
  • 1/4 cup virgin coconut oil (do not melt)
  • 1/4 cup almond butter
  • 1/3 cup unpacked brown sugar
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
Dry Ingredients:
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 3 tablespoons cocoa powder
  • 1.5 cups oat flour
  • 1-2 TBSP non-dairy milk (only if needed to moisten batter...I needed 1 1/2 TBSP)
  • 3/4 cup chocolate chips
I will say I did not want to take the time to cut up a chocolate bar, like in the original recipe, so I just tossed in a handful of chocolate chips.  Next time I would use more.  Which is why I put 3/4 cup in my altered recipe.