Monday, March 31, 2014


Thank you people who put these incredible recipes on line. This one is amazing!!!  I can't get over the mushroom mixture. Another WOW recipe.

  1. 2 Tablespoons White Wine Vinegar
  2. 1 Tablespoon Sugar
  3. 1 Tablespoon Vegetable Oil
  4. 1/2 teaspoon Salt
  5. 3 cups Coleslaw Mix
Teriyaki Sauce
  1. 1/4 cup Brown Sugar (preferably dark brown sugar)
  2. 1/4 cup Low-Sodium Soy Sauce
  3. 1 clove Garlic, minced
  4. 1/2 teaspoon Ginger Powder or fresh Ginger, minced
  5. 1/4 teaspoon Sesame Oil (optional)
  1. 2 Large Portobella Caps
  2. 3 cups chopped Kale
  3. 1/2 cup shelled, cooked Edamame
  4. 6 (6") Tortilla Shells, Flour, Gluten-Free, or Corn
For the Slaw
  1. In a medium bowl, mix vinegar and sugar. Stir in oil and salt, then the coleslaw mix. Set aside until tacos are ready. Before serving, stir again.
For the Teriyaki Sauce
  1. Combine all ingredients in a small bowl.
For the Tacos
  1. Cut portobella caps in half and then in 1/4 inch strips.
  2. Add the portobella, kale, and half of the teriyaki sauce to a pan over medium-high heat. Cook 7-8 minutes, stirring occasionally.
  3. Taste the mixture and decide if you would prefer more teriyaki sauce. If so, add more, reserving any extras to serve on the side.
  4. Cook the mixture an additional 2-3 minutes or until desired softness.
  5. To assemble the tacos, add a layer of the portobella mixture, followed by slaw, and sprinkle with edamame.

Sunday, March 30, 2014

Thai Yam YUM

OH JOY! The flavours are incredible. Yum. Next time I will use kale instead of broccoli.
  • 1 yam
  • 1 large head of broccoli, cut into bite-sized florets, steamed

  • 1 cup cooked edamame beans
  • 1/2 cup almond butter
  • 1 cup coconut milk
  • 1 clove garlic
  • 1/2 tablespoon fresh ginger (about the same size as the 2 cloves garlic)
  • 1 tablespoon tamari
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lime, juiced
  • 1 bunch chives, chopped, for garnish
  • 1/2 cup chopped peanuts, for garnish
  • Kosher salt
  • Freshly ground black pepper
    Cook the yam, cube.
    Blend the almond butter, milk, garlic, ginger, tamari, vinegar, sugar, red pepper flakes and lime juice. Blend until smooth.
    Stack the yam then the broccoli, edamame and drizzle the sauce over. Garnish with salt, pepper, chives and nuts.

    Saturday, March 15, 2014

    Cauliflower Alfredo

    Another great recipe I found on line. This one comes from myveganp WOW it is great!!!

    • 3 cups cauliflower (steam it)
    • 1/4 cup nutritional yeast
    • 1/4 cup soaked raw cashews
    • 1 cup almond milk (plain unsweetened)
    • 1 tsp salt
    • 4 cloves minced garlic
    • 1 medium onion (diced or sliced)
    • 1 tablespoon canola oil
    • ¼ cup vegetable broth
    • 1/4 cup unsweetened applesauce
    • 1 tsp apple cider vinegar
    • ¼ cup water
    • lots of fresh black pepper
    Fill medium sized pot with water, bring to boil.
    1. Steam cauliflower and set aside. 
    2. Saute onion and oil until onion is caramelized, soft/brown (7-10 minutes, stirring occasionally). Add minced garlic and cook another 1 minute.
    3. Lower heat and add broth, applesauce, and vinegar. Stir well to combine and cook until reduced (about 3 minutes). Turn off heat and set aside.
    4. Drain soaked cashews and put in blender or food processor. Add the nutritional yeast, almond milk, salt, water and cauliflower. Add the garlic/onion reduction last so it has cooled at least 5 minutes. Blend until smooth and creamy.
    5. Cook noodles according to package instructions. Once cooked, drain and add sauce from blender. Serve immediately

    Tuesday, March 11, 2014


    Yummy. They were really good!
    • 2 cups all purpose rice flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 2 tsp dried oregano
    • 2 tsp dried basil
    • 1/4 tsp red pepper flakes
    • 1/2 cup shredded daiya pepper jack  
    • 1/4 cup vegan bacon bits
    • 1 1/2 cups almond milk
    • 1/4 cup vegetable oil
    • pizza sauce for serving
    1. Preheat pan. In a large bowl, combine the flour, baking powder, baking soda, salt, oregano, basil, red pepper flakes, and and whisk until blended. Add the daiya and bacon bits and mix to coat with the flour mixture.
    2. Add the almond milk and oil to the dry ingredients until just combined, taking care not to over mix.
    3. Grease hot pan. Pour about 1/2 cup batter into the pan and cook 3 to 5 minutes, or until  are golden and cheese is melted. Repeat with the rest of the batter. Serve with warm marinara sauce.

    Saturday, March 1, 2014

    Banana Pancakes - gluten free

    These are so easy to make and they turn out perfect!  Next time I will add some chopped walnuts.

  • 1/2 cup mashed bananas, 2 medium sized ones
  • 1 cup rice flour
  • 2 tsps baking powder
  • 1 1/4 cups almond milk
  • 1 tbsp maple syrup
  • pinch of salt
  • 1 tbsp. coconut oil
  • - Whisk the milk, oil and sugar into the mashed bananas.
    - Sift in the flour, salt and baking powder.
    - Whisk to a smooth consistency. Set aside.
    - Heat a frying pan until hot, drizzle in a little oil.
    - Fry about a 14 cup of the dough until bubbles come to the surface and the bottom has turned golden.
    - Turn and fry the other side til golden