Author: Star

Vegan Sour Cream

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When you’re vegan, the creamy texture is always a challenge. Luckily, there are secret ingredients hiding in plain sight that will make this a whole lot easier. ūüôā Let’s get started!

Untitled

First, we’ll need a blender. Then,

  • 1 package tofu (about 1 pound)
  • 1 tablespoon lemon juice
  • 2+ tablespoons apple cider vinegar
  • 1/4+ teaspoon garlic powder
  • sea salt to taste

Just 3 steps:

  1. Blenderize all ingredients!
  2. Taste, and adjust seasonings as needed.
  3. Enjoy!

Just like real sour cream, this is great in sauces and burritos, as well as desserts and baked goods. ūüôā

~ Star

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Simply Craving Pizza: Vegan and Gluten Free!

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Makes 2 medium-sized servings, or one large serving.

Ingredients:

  • 1 1/2 cups cooked, drained quinoa. ¬†I like the red variety for this dish. ¬†(This can be cooked just like rice! ¬†Here’s a link, if you’re curious.)
  • 2 tablespoons of classic-flavored hummus. ¬†(It sounds¬†weird, but this will be our¬†cheese¬†substitute.)
  • around 2 tablespoons of your favorite (vegan) spaghetti sauce. Tomato sauce could also be used, though the flavor will be different.

That’s it! Really. ¬†That’s it.

Directions:

  1. Cook the quinoa, and immediately put the quinoa into the bowls you will be serving it in. (See link for more detailed instructions.)
  2. While the quinoa is still hot, add the hummus, and stir to incorporate.
  3. Add the spaghetti sauce.  Stir.
  4. The whole dish should now be cool enough to eat. ¬†If you find it’s too cold, just pop it into the microwave on high for 30 to 45 seconds, or until it’s to your liking.
  5. Yum.

So, not only does this taste about as close as you’re gonna get to a stuffed crust cheese pizza, it’s also chock full of vitamins and nutrients! The Spruce tells us that 1 cup of cooked quinoa (185 g) contains about 8.14 grams of protein, 3.4 grams of fat, and about 118 mg of magnesium. More than that, even, it includes 31 mg calcium, 2.76 mg iron, 318 mg potassium, and 2.02 mg zinc!

In addition, hummus is also a source of Vitamin C, Calcium, and Iron.

How much sodium is in this dish will depend on your favorite kind of spaghetti sauce, but for the kind I used, Prego Fresh Mushroom Italian Sauce, these were the facts for what’s in 1/2 a cup – 8 US Tablespoons.¬† And this recipe only calls for 1/4 of that!

So as far as pizza goes, this really isn’t that bad for you.

Let me know what you think!! ūüôā

~Star

 

Super Simple Kale Strawberry Banana Smoothie

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Ingredients:

  • 1 cup kale – packed
  • 1 cup frozen sliced strawberries
  • 1 cup frozen sliced bananas
  • 1 cup vanilla almond milk

Directions:

  1. Add strawberries, kale, bananas, then almond milk.
  2. Blend well.
  3. Yum!  Top with whip cream or sprinkles if desired.

Vegan Corn Cassorole from Detoxinista.com!

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http://detoxinista.com/2016/11/vegan-corn-casserole/

This.  Is.  Incredible.

If you like it, head on over to Detoxinista’s¬†page and share this recipe further!

Ingredients:

  • Coconut oil¬†, for greasing
  • 1¬†cup¬†millet, soaked in water for at least 2 hours ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†(Note – for this recipe, we substituted just over 1 cup gluten free flour, and it worked just fine!)
  • 2¬†pounds¬†frozen corn¬†, thawed and divided
  • 1¬†cup¬†water
  • 1/4¬†cup¬†melted coconut oil
  • 1/3¬†cup¬†raw sugar
  • 3/4¬†teaspoon¬†salt
  • 1/2¬†teaspoon¬†baking soda
  • 1¬†tablespoon¬†apple cider vinegar

The How-To:

  1. Preheat the oven to 350¬ļF and grease a 9″ x 13″ casserole dish with coconut oil. Drain the soaked millet in a strainer and rinse well. In the bowl of a large food processor fitted with an “S” blade, combine the drained millet, 1 pound of the thawed corn, 1 cup water, melted coconut oil, sugar, salt, baking soda, and vinegar. Process well until a relatively smooth batter is created, which should take about 2 minutes. Add in the remaining 1 pound of thawed corn and pulse a few times to combine– you want to leave plenty of texture in this dish.
  2. Pour the batter into the greased casserole dish and bake at 350¬ļF until the top is lightly golden, about 45 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to one week.

That’s it! ¬†This really is a great one. ¬†If you try it, let me know how it turns out!

~ Star ūüôā

Everyone’s Favorite Oatmeal Cookies

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gumbo 1

On the recipe card that I’m typing from, is a small square box.

This is the aforementioned square box:

gumbo 1  and I must say, I agree.

Ingredients:

  • 1 1/2 cups Butter
  • 2 cups Brown Sugar
  • 1 cup White Sugar
  • 2 Eggs
  • 1/2 cup H2O ¬†(I’m not kidding. ¬†The recipe card actually says H2O)
  • 2 teaspoons Vanilla
  • 2 cups Flour
  • 2 teaspoons Salt
  • 1 teaspoon Baking Soda
  • 6 cups Oatmeal

Instructions:

  1. Preheat oven to 350F.
  2. Mix in order given.
  3. Mix in various goodies.
  4. Makes approx. 10 dozen. (Not nearly enough!)
  5. Bake for 10 to 12 minutes until golden brown and nicely cookie-like.

That’s it!

Let me know what you think!

-Star

 

“Almost Gumbo”

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Serves 4 to 6.

gumbo 1

This one is from grandpa’s recipe box, but I can’t figure out why it’s called “Almost” Gumbo; it sure sounds like full-on gumbo to me!

Ingredients:

  • 1 pound smoked sausage, cut lengthwise in half, then crosswise into 1/2 inch slices
  • 4 cups water
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 package (10 ounces) frozen cut okra, thawed and drained.
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • 1/2 cup uncooked long- or whole-grain rice
  • 1/4 cup dry red wine
  • 1 tablespoon hot pepper sauce

Directions:

  1. In a 6-quart soup pot, combine the sausage, water, tomatoes, okra, thyme, and garlic powder.  Bring to a boil over medium heat, then reduce the heat to low.
  2. Add the remaining ingredients and simmer for 20 to 25 minutes, or until the rice is tender, stirring occasionally.

Note: If you’d like to make this even more authentic-tasting, add about a pound of peeled, cooked shrimp 5 minutes before serving.

-Star

Irish Potato Bread

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potato

Ingredients:

  • 1 lb potatoes – cooked, mashed, and still warm.
  • 1/2 teaspoon salt
  • 2 tablespoons butter or substitute
  • 1/2 cup flour, plus extra for dusting.

Directions:

  1. Place mashed potatoes in a large bowl and mix in the salt and melted butter (or substitute).  Stir in the flour to make a pliable dough.  Turn onto a lightly floured surface and roll into a round, about 1/4 inch thick and 9 inches in diameter. Cut into 6 triangular shapes (called farls), like you would slice pizza.
  2. Lightly dust a cast-iron skillet or griddle with flour, and put on medium high heat.  When the flour begins to toast a pale beige, the temperature will be right for cooking.  Arrange the farls on the griddle or skillet and cook for about 2 1/2 minutes on each side until lightly browned.
  3. Serve them hot and eat with jam, or cinnamon, butter, and sugar. Alternatively, the cooked bread may be fried and eaten with sausages, bacon, and eggs.

This bread is so, so good. ¬†I’m not sure how old the recipe is, but the Victorian Era would be a good guess.

Enjoy!

~ Star