tag:blogger.com,1999:blog-29219100677503885092024-02-18T20:52:42.578-05:00Smith's Vegan KitchenWe are not writers, nor are we chefs or professional cooks, just food lovers. We enjoy cooking, experimenting and sharing recipes and ideas with friends. We hope others will share their recipes as well!!
Feel free to follow us on Facebook https://www.facebook.com/pages/Smiths-Vegan-Kitchen/1424673661122943Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.comBlogger651125tag:blogger.com,1999:blog-2921910067750388509.post-18686375700167509942020-07-24T09:23:00.000-04:002020-07-24T09:23:02.282-04:00Baked Cubanelle Poppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3Kzjyf4yyrbzP6U4F1UXJ1T6izne39jCrbQlGA9JvMQXdlnoMDNfe6_z4e7DrwWdjpB28Xesvvn2w6sqhIijZg4BWferTJpsjtSEt6FIHy4TjI3em3vwiFj-gElu99zga9Me8xVsAOTb/s1600/IMG_4836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3Kzjyf4yyrbzP6U4F1UXJ1T6izne39jCrbQlGA9JvMQXdlnoMDNfe6_z4e7DrwWdjpB28Xesvvn2w6sqhIijZg4BWferTJpsjtSEt6FIHy4TjI3em3vwiFj-gElu99zga9Me8xVsAOTb/s640/IMG_4836.jpg" width="472" /></a></div>
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<br />
These gorgeous little peppers can be stuffed with all sorts of things but I love the traditional vegan cream cheese version. I added a bit of chili pepper for heat that goes nicely with the sweet peppers. Keep an eye on the peppers when cooking to make sure they don't get too soft.<br />
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Baked Cubanelle Poppers<o:p></o:p></b></div>
<div class="MsoNormal">
A Beautiful Mess Blog – Adapted</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8<span style="mso-tab-count: 1;"> </span>oz.
softened vegan cream cheese</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>oz.
vegan pepper jack or cheddar cheese</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>T.
Mayo</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Chilli
powder and garlic powder (optional)</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Salt
and pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Top
with crushed potato chips or I browned some Panko bread crumbs</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>In
vegan butter to top with.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut peppers in half, and remove all the seeds and any large
veins that the seeds were attached to.<span style="mso-spacerun: yes;">
</span>Filling makes enough for 8-10 peppers that have been cut in half.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stir together<span style="mso-spacerun: yes;">
</span>and fill the empty pepper halves.<span style="mso-spacerun: yes;">
</span>Top with crushed potato chips or bread crumbs.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake at 400 degrees for 20 minutes.<span style="mso-spacerun: yes;"> </span>Check on to see if the peppers are
getting too soft.<span style="mso-spacerun: yes;"> </span>If you make the
Panko topping, you can add at end of baking if worried they will burn.<span style="mso-spacerun: yes;"> </span>Mine did fine during the baking
process.</div>
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Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-35605231651814000612020-07-21T13:36:00.006-04:002020-07-21T13:36:37.676-04:00Kale and Carrot Slaw<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TjPk-XkFtwrgS0rlVycMB-eOSrpKBVvTUAaSDHVJEL342eOPyZTWVMRaaryhQf8DFyeE7ngjD0jpvb5u3OoE4m5M0yFPl33T01cDzWxYS9jmEuDxIOZprQ1lTukRRr9FDHJDNd0jt1ro/s1600/IMG_4781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TjPk-XkFtwrgS0rlVycMB-eOSrpKBVvTUAaSDHVJEL342eOPyZTWVMRaaryhQf8DFyeE7ngjD0jpvb5u3OoE4m5M0yFPl33T01cDzWxYS9jmEuDxIOZprQ1lTukRRr9FDHJDNd0jt1ro/s640/IMG_4781.jpg" width="426" /></a></div>
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I find Kale a little tough to eat sometimes but blanching it a little before cutting up helps to soften it. Also, letting the dressing sit for awhile will help soften the leaves. I love the combination of the sweet carrots and dressing with the heat of fresh radishes in this recipe by Valerie Bertinelli.<br />
<br />
<a href="https://www.foodnetwork.com/recipes/valerie-bertinelli/kale-and-carrot-slaw-8754764">https://www.foodnetwork.com/recipes/valerie-bertinelli/kale-and-carrot-slaw-8754764</a>Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-57464486770612657392020-07-12T14:40:00.002-04:002020-07-12T14:40:49.888-04:00Vegan Blueberry Buckle<br />
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<br />
I've made several of Vegan Richa's recipes and all are winners. This recipe calls for Frozen Blueberries so I used the small wild frozen blueberries from Trader Joe's. I also used Light Coconut milk vs. nut milk which made the Buckle rich and fluffy.<br />
<br />
<a href="https://www.veganricha.com/vegan-blueberry-buckle/">https://www.veganricha.com/vegan-blueberry-buckle/</a><br />
<br />
<br />Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-48783874656338099872020-05-26T16:34:00.000-04:002020-05-26T16:41:21.691-04:00Insta Pot Strawberries and Nut Milk Steel Cut Oats<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSmNaGN2brQ_GjY823YpHFSvX9I9H-Ut0Zz3iz262vshsoTYexwUJCNGitlcaxc-K3C9vptwMBDESintjsLASAYEjMImhyphenhyphenvH03UoI76T9MItWJJWkMH9Kg6AzMIa5DpyggKY2K2Stit6P/s1600/IMG_4573+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSmNaGN2brQ_GjY823YpHFSvX9I9H-Ut0Zz3iz262vshsoTYexwUJCNGitlcaxc-K3C9vptwMBDESintjsLASAYEjMImhyphenhyphenvH03UoI76T9MItWJJWkMH9Kg6AzMIa5DpyggKY2K2Stit6P/s640/IMG_4573+%25281%2529.jpg" width="456" /></a></div>
I just received my new Insta Pot and happened to find this recipe for Steel Cut Oats in a library book. I've been meaning to make them on the stove but thought this would be a good dish to cut my teeth on. It was so easy to make and great to keep in the fridge to warm up for breakfast or a snack.<br />
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Insta Pot
Strawberries and Nut Milk Steel Cut Oats<o:p></o:p></b></div>
<div class="MsoNormal">
Instant Pot:<span style="mso-spacerun: yes;">
</span>Ultimate Electri Pressure Cooker CB</div>
<div class="MsoNormal">
(serves 4)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>cup
Steel Cut Oats</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
vegan butter</div>
<div class="MsoNormal">
1 and 1/2<span style="mso-spacerun: yes;">
</span>cups sliced Strawberries</div>
<div class="MsoNormal">
4<span style="mso-tab-count: 1;"> </span>cups
water</div>
<div class="MsoNormal">
3<span style="mso-tab-count: 1;"> </span>tablespoons
of Light Brown Sugar</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
of nut milk</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
of Chia Seeds</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>teaspoon
salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add your butter to your Instant Pot and select Saute.<span style="mso-spacerun: yes;"> </span>When your vegan butter is melted add your
oats and toast, stirring constantly, until they smell nutty. Should take
approximately 3 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add your water, brown sugar, nut milk, and salt.<span style="mso-spacerun: yes;"> </span>Select High pressure and cook for 10
minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When the beep sounds, turn off your Instant Pot and use a
Natural Pressure release for approximately<span style="mso-spacerun: yes;"> </span>10 minutes and then do a Quick pressure release to release
any of the remaining pressure.<span style="mso-spacerun: yes;">
</span>When the valve drops, carefully remove your lid.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stir your oats, Stir in your strawberries and chia
seeds.<span style="mso-spacerun: yes;"> </span>Cover and allow to sit for
5-10 minutes until oats are your desired thickness.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Top with additional sliced strawberries, almonds, brown
sugar and splash of nut milk.</div>
<div class="MsoNormal">
<br /></div>
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Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-79275864846322242032020-04-02T18:48:00.001-04:002020-04-02T18:48:09.207-04:00Buffalo Chickpea Mac 'N' Cheeze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68u6anKle_cSqTjGMk6Fp2xMQyVZrSipxTFN123xzoIYK6ASlERpCF89Eu1nVE6lNbM6D_yRYp1qEG3sRI76RPcdv12fn5DNeJOWFFmWeLfCW1TKnZmABcDEZNWyLilazaMyyGKAoJHdJ/s1600/IMG_4538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1112" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68u6anKle_cSqTjGMk6Fp2xMQyVZrSipxTFN123xzoIYK6ASlERpCF89Eu1nVE6lNbM6D_yRYp1qEG3sRI76RPcdv12fn5DNeJOWFFmWeLfCW1TKnZmABcDEZNWyLilazaMyyGKAoJHdJ/s640/IMG_4538.jpg" width="444" /></a></div>
<br />
<div class="MsoNormal">
Mac and Cheese over Romaine lettuce topped with Chickpeas –
what???<span style="mso-spacerun: yes;"> </span>Sounds like a crazy
combination but it is fantastic!<span style="mso-spacerun: yes;">
</span>The Chickpeas are nice and crispy and very flavorful.<span style="mso-spacerun: yes;"> </span>Put the Chickpeas on the top of creamy,
cheesy noodles, which are on top of a cool, crisp crunch of Romaine and it’s
dinner in a bowl!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Buffalo Chickpea Mac
‘N’ Cheeze<o:p></o:p></b></div>
<div class="MsoNormal">
Vegan Bowl Attack Cookbook by Jackie Sobon</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Buffalo Chickpeas:<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>can
(15 oz.) chickpeas, rinsed and drained</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
of your favorite vegan Buffalo Sauce, plus 1-2 tablespoons</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat the oven to 375 degrees and line a baking sheet with
parchment paper.</div>
<div class="MsoNormal">
Toss the chickpeas with the 1/4 cup Buffalo Sauce until they
are evenly coated and spread them out on the baking sheet.<span style="mso-spacerun: yes;"> </span>Bake for 12 minutes and then carefully
roll them around with a spoon to get the other side crispy.<span style="mso-spacerun: yes;"> </span>Bake for another 12-15 minutes and then
place them back in the bowl<span style="mso-spacerun: yes;"> </span>and
toss with the remaining 1 – 2 tablespoons Buffalo Sauce.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Mac ‘n’ Cheeze.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2.5<span style="mso-tab-count: 1;"> </span>cups
shell or other small pasta</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>cups
Cheezy Cheddar Sauce (below)</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>pinch
of salt</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
vegan butter (optional)</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>unsweetened
nondairy milk, if needed</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>cups
chopped romaine lettuce</div>
<div class="MsoNormal">
1 <span style="mso-tab-count: 1;"> </span>stalk
celery (optional)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook the pasta according to the instructions on the package
and then drain and rinse with cool water.<span style="mso-spacerun: yes;">
</span>Place the noodles back in the pot and set the heat to medium-low.<span style="mso-spacerun: yes;"> </span>Add the Cheezy Cheddar Sauce, salt and
vegan butter (if using) to the pot and stir until the pasta is evenly
coated.<span style="mso-spacerun: yes;"> </span>Add more nondairy milk if
you’d like a thinner sauce and season with more salt if necessary.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Cheezy Cheddar Sauce:<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 <span style="mso-tab-count: 1;"> </span>cup
raw cashews, soaked in warm water for 30 minutes</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>cup
water</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
nutritional yeast</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
tapioca starch (or other starch)</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
tomato paste</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
apple cider vinegar</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>teaspoon
onion owder</div>
<div class="MsoNormal">
1.5<span style="mso-tab-count: 1;"> </span>teaspoons
Dijon mustard</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
sea salt</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>pinch
of ground turmeric</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Drain and rinse the cashews and place them in a blender
along with the remaining ingredients (I used our Bullet vs. a big
blender).<span style="mso-spacerun: yes;"> </span>Blend until completely
smooth, adding more water if the sauce seems too thick.<span style="mso-spacerun: yes;"> </span>Transfer to a saucepan over medium-low
heat, bringing it to a low simmer and stirring frequently to prevent
clumping.<span style="mso-spacerun: yes;"> </span>Once the starch has
broken down and the sauce has thickened slightly, about 3-5 minutes, remove
from the heat.</div>
<div class="MsoNormal">
Transfer to an airtight container and store in the frig for
up to 2 weeks.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We assembled by putting a layer of chopped Romaine at bottom
of dish, then Mac and Cheese and topped with the Chickpeas.<span style="mso-spacerun: yes;"> </span>Sprinkle with more hot sauce and Ranch
Dressing.</div>
<div class="MsoNormal">
<br /></div>
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Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-57589631011042061252020-03-24T13:18:00.000-04:002020-03-24T13:18:01.295-04:00Vegan Cornbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeYmyT8GL7NIX3GBKcweuB3q2TQf-etsQ6YLFphnN82tTomuQMWYOBUREF_dUn9sapWtDtmXQXzViLHjx6u50NLPDxmG3CpukQVL7sU0VrYnsgSSWfMK8PRhKtdV-J-a_jonExQF04dyN/s1600/IMG_4408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeYmyT8GL7NIX3GBKcweuB3q2TQf-etsQ6YLFphnN82tTomuQMWYOBUREF_dUn9sapWtDtmXQXzViLHjx6u50NLPDxmG3CpukQVL7sU0VrYnsgSSWfMK8PRhKtdV-J-a_jonExQF04dyN/s640/IMG_4408.jpg" width="480" /></a></div>
<br />
<div class="MsoNormal">
Since we are home cooking for the next few weeks due to the
Virus, today is Chili day and I love to pair it with sweet Cornbread.<span style="mso-spacerun: yes;"> </span>I found this recipe on line and it has
simple ingredients and takes all of 5 minutes to throw together.<span style="mso-spacerun: yes;"> </span>Sometimes just your basic Cornbread is
the best, let your Chili do all the talkin’.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Vegan Cornbread<o:p></o:p></b></div>
<div class="MsoNormal">
By Nora Cooks<span style="mso-spacerun: yes;">
</span>www.norcooks.com</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://www.noracooks.com/the-best-vegan-cornbread/">https://www.noracooks.com/the-best-vegan-cornbread/</a></div>
<div class="MsoNormal" style="background: #FAFAFA;">
<br /></div>
<div class="MsoNormal">
1 and 1/4<span style="mso-tab-count: 1;"> </span>cups
all purpose flour</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>cup
yellow corn meal</div>
<div class="MsoNormal">
2/3<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>cup
granulated sugar</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>teaspoon
salt</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>tablespoon
baking powder</div>
<div class="MsoNormal">
1 and 1/4<span style="mso-tab-count: 1;"> </span>unsweetened
almond milk (or other non-dairy milk)</div>
<div class="MsoNormal">
1/3<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>cup
canola oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 400 degrees and lightly grease a 8x8 pan.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large bowl, combine the flour, cornmeal, sugar, salt
and baking powder and stir.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour in the almond milk and canola oil.<span style="mso-spacerun: yes;"> </span>Stir until well combined.<span style="mso-spacerun: yes;"> </span>Pour batter into prepared pan. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake for 20-25 minutes, until a toothpick inserted into the
center comes out clean.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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<div class="MsoNormal">
I added a sprinkling of ground pepper and finishing salt to
the top after removing from the oven.</div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-20549988050363656652020-02-26T09:18:00.002-05:002020-02-26T09:18:50.422-05:00Roasted Mexican Cauliflower Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Az6hc-ITbECY6fBzSjY6ZrqfDiRaCHLIKrdo2HER1PfGhO0YaQQP0W4spCAKR607VLsU_TmS5A7Aqu6f8-_Mg_b4i2EtwSjkqze9YOM9q-o_FmXq-utADRu1zJB7O4IlJf64-jiJLtDy/s1600/IMG_4359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1122" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Az6hc-ITbECY6fBzSjY6ZrqfDiRaCHLIKrdo2HER1PfGhO0YaQQP0W4spCAKR607VLsU_TmS5A7Aqu6f8-_Mg_b4i2EtwSjkqze9YOM9q-o_FmXq-utADRu1zJB7O4IlJf64-jiJLtDy/s640/IMG_4359.jpg" width="448" /></a></div>
<br />
It's best to serve this dish right away. I made the mistake of mixing it all together and putting it in the fridge for a meal the next day. When the Cauliflower is warm and tender, it just melts in your mouth and dipping it in the sauce takes it to a whole other level.<br />
<br />
<div class="MsoNormal">
Ro<b style="mso-bidi-font-weight: normal;">asted Mexican
Cauliflower Bites<o:p></o:p></b></div>
<div class="MsoNormal">
Anthony La Pape - modified</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>cup
vegan sour cream</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
chopped fresh cilantro, plus more for garnish</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>teaspoon
kosher salt, divided</div>
<div class="MsoNormal">
3/4<span style="mso-tab-count: 1;"> </span>teaspoon
chipotle chili power, divided</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>head
cauliflower (2 1/4 lb) cut into florets</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>tablespoons
olive oil</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
garlic powder</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
ground cumin</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>teaspoon
black pepper</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>teaspoon
cayenne pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 400 degrees. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stir together vegan sour cream, cilantro, 1/2 teaspoon of
the salt and 1/4 teaspoon of the chipotle chili powder in a bowl.<span style="mso-spacerun: yes;"> </span>Cover and chill until ready to serve.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toss together cauliflower florets and olive oil on a large
rimmed baking sheet.<span style="mso-spacerun: yes;"> </span>Stir together
garlic powder, cumin, black pepper, cayenne and remaining 1.5 teaspoons salt
and 1/2 teaspoon chili powder in a small bowl.<span style="mso-spacerun: yes;"> </span>Sprinkle over cauliflower, and toss until evenly
coated.<span style="mso-spacerun: yes;"> </span>Spread mixture in a single
layer.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roast in preheated oven until cauliflower is slightly
charred and tender-crisp, turning once halfway through baking, about 25
minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spread vegan sour cream mixture on a large platter; top with
cauliflower, and sprinkle with cilantro.</div>
<div class="MsoNormal">
<br /></div>
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Serves 8</div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-19125791272663518972020-02-21T12:13:00.001-05:002020-02-21T12:13:14.460-05:00Peppers Stuffed with Quinoa and Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMR8x_aL2JgaIUrPd6ujkw6jxgZfHO3iC9lh-gPZqkSGH8pt2oHaRHC0w-tQCPkc5HcywYD8xpt0DdCTQ7rCbYXYj7IdfTLs70e20HciaqToBzXjNW0QtJtZ9QVwtiuUuLDg-ego_J91ig/s1600/IMG_4287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1122" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMR8x_aL2JgaIUrPd6ujkw6jxgZfHO3iC9lh-gPZqkSGH8pt2oHaRHC0w-tQCPkc5HcywYD8xpt0DdCTQ7rCbYXYj7IdfTLs70e20HciaqToBzXjNW0QtJtZ9QVwtiuUuLDg-ego_J91ig/s640/IMG_4287.jpg" width="448" /></a></div>
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Peppers Stuffed with
Quinoa and Spinach<o:p></o:p></b></div>
<div class="MsoNormal">
Balanced Living Magazine</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>14-
oz. can vegetable broth</div>
<div class="MsoNormal">
1/3<span style="mso-tab-count: 1;"> </span>cup
quick-cooking barley<span style="mso-spacerun: yes;"> </span>(I used black
rice)</div>
<div class="MsoNormal">
1/3<span style="mso-tab-count: 1;"> </span>cup
quinoa, rinsed and drained</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>medium
onion, chopped</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>cloves
garlic, minced</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>tablespoons
olive oil</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>cups
sliced fresh mushrooms</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>14.5
oz. can diced tomatoes, drained</div>
<div class="MsoNormal">
3<span style="mso-tab-count: 1;"> </span>cups
fresh spinach</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>teaspoon
salt</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>teaspoon
ground black pepper</div>
<div class="MsoNormal">
1.5<span style="mso-tab-count: 1;"> </span>cups
shredded vegan cheese </div>
<div class="MsoNormal">
3<span style="mso-tab-count: 1;"> </span>large
red sweet peppers</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 400 degrees.<span style="mso-spacerun: yes;"> </span>In a medium saucepan, bring broth to a boil.<span style="mso-spacerun: yes;"> </span>Add barley and quinoa.<span style="mso-spacerun: yes;"> </span>Return to a boil; reduce heat.<span style="mso-spacerun: yes;"> </span>Cook covered, about 12 minutes or until
tender.<span style="mso-spacerun: yes;"> </span>Drain, reserving 1/3 cup
cooking liquid; set aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large skillet, cook onion and garlic in hot oil over
medium heat for 2 minutes.<span style="mso-spacerun: yes;"> </span>Add
mushrooms; cook and stir for 4-5 minutes or until tender.<span style="mso-spacerun: yes;"> </span>Stir in tomatoes, spinach, salt and
black pepper.<span style="mso-spacerun: yes;"> </span>Add quinoa, mixture
and 1/2 cup of the vegan cheese; stir to combine.<span style="mso-spacerun: yes;"> </span>Remove from heat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut peppers in half lengthwise.<span style="mso-spacerun: yes;"> </span>Remove and discard seeds and membranes from the
peppers.<span style="mso-spacerun: yes;"> </span>Sprinkle insides of
peppers lightly with additional salt and pepper.<span style="mso-spacerun: yes;"> </span>Fill pepper halves with quinoa mixture.<span style="mso-spacerun: yes;"> </span>Place peppers, filled sides up, in a
3-quart rectangular baking dish.<span style="mso-spacerun: yes;">
</span>Pour the reserved cooking liquid into dish around peppers.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake, covered, for 30 minutes.<span style="mso-spacerun: yes;"> </span>Uncover; top stuffed peppers with remaining vegan cheese. **I
added Panko bread crumbs on top of vegan cheese and a drizzle of oil.</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Bake,
uncovered, about 10 more minutes or until peppers are crisp-tender and vegan
cheese is browned</div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
***Added a pinch of cayenne and a little cashew cheese.<span style="mso-spacerun: yes;"> </span>Added Panko breadcrumbs on top of
cheese with a drizzle of olive oil.</div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-63658441593108255132020-02-09T17:30:00.001-05:002020-02-09T17:30:21.257-05:00Chocolate Avocado Freezer Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuuIvKMfplc33XorBZJYH9f2ePIRJnKTa0ulOFkahAcRJJWw1rlonuoC23HZ1fXE3OyB8ahenJ0aw3ez6aUg2sxDnzSa2iOx8VOarI0OKkwq_YoY5t8KmGYKcEqyj8OhAdnyU0D0IF0fON/s1600/IMG_4241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1217" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuuIvKMfplc33XorBZJYH9f2ePIRJnKTa0ulOFkahAcRJJWw1rlonuoC23HZ1fXE3OyB8ahenJ0aw3ez6aUg2sxDnzSa2iOx8VOarI0OKkwq_YoY5t8KmGYKcEqyj8OhAdnyU0D0IF0fON/s640/IMG_4241.jpg" width="486" /></a></div>
<br />
This rich and creamy chocolate treat melts in your mouth and it's so easy to make, using only 5 ingredients! We cut it into little bites and stored in the freezer for easy snacking. Take some time to browse Vegan Richa's Blog, lots of good recipes and pretty pictures<br />
<br />
<a href="https://www.veganricha.com/2019/12/chocolate-avocado-freezer-fudge.html">https://www.veganricha.com/2019/12/chocolate-avocado-freezer-fudge.html</a>Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-25851952047422384912020-02-01T12:48:00.001-05:002020-02-01T12:48:17.182-05:00Weeknight Falafel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETmECyx3NgOmTy7HBUvAJSN2bUNDzqfxHsZEvoG5P88wH3HLkh4P2XCaaR-CZZHdEFZ4sHOf4sIz8cvRXT24dmHju8KrDD_kiN3mEiRSphDQwAkvOe6PIlJkvlkHPGPCuo7KFzu5QrHPD/s1600/IMG_4198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETmECyx3NgOmTy7HBUvAJSN2bUNDzqfxHsZEvoG5P88wH3HLkh4P2XCaaR-CZZHdEFZ4sHOf4sIz8cvRXT24dmHju8KrDD_kiN3mEiRSphDQwAkvOe6PIlJkvlkHPGPCuo7KFzu5QrHPD/s640/IMG_4198.jpg" width="426" /></a></div>
<br />
<div class="MsoNormal">
We made this dish more like a salad with lots of Romaine,
extra cucumbers and diced tomatoes.<span style="mso-spacerun: yes;">
</span>We also made the dressing a little thinner to spread easier onto our
lettuce.<span style="mso-spacerun: yes;"> </span>Homemade pita wedges are
a nice addition.<span style="mso-spacerun: yes;"> </span>Just cut up the
pita, put on a baking pan, drizzle with olive oil and add salt or your favorite
spices.<span style="mso-spacerun: yes;"> </span>I cooked mine at 275
degrees for approx. 15 minutes or until crispy.<span style="mso-spacerun: yes;"> </span>Keep a close eye on them.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Weeknight Falafel with Greens<o:p></o:p></b></div>
<div class="MsoNormal">
Better Homes and Gardens Recipe</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Keep the patties chilled right up until cooking to ensure
they hold their shape and develop a crispy exterior.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>15
0z. cans garbanzo beans, rinsed and drained</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>shallot</div>
<div class="MsoNormal">
6<span style="mso-tab-count: 1;"> </span>cloves
garlic, peeled</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>cup
loosely packed flat-leaf parsley</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>teaspoons
chili powder</div>
<div class="MsoNormal">
1/3<span style="mso-tab-count: 1;"> </span>cup
all-purpose flour</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>lemon</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>6
oz. carton plain vegan yogurt (I used vegan<span style="mso-spacerun: yes;"> </span>Daiya Greek Yogurt and added <span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>a
little dill, onion and garlic powder to dressing).</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cup
chopped or sliced cucumber</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>I
added diced tomato</div>
<div class="MsoNormal">
Greens of your choice</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>tablespoons
olive oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>***I
added toasted pita chips brushed with olive oil and Za’atar seasoning and baked
in oven at 275 until crispy.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a food processor combine beans, shallot, garlic, parsley,
chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.<span style="mso-spacerun: yes;"> </span>Pulse until finely chopped.<span style="mso-spacerun: yes;"> </span>Add flour, pulse until mixture just
holds together.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Divide mixture into 12 balls.<span style="mso-spacerun: yes;"> </span>Flatten each slightly.<span style="mso-spacerun: yes;">
</span>Cover; chill 30 minutes or overnight.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile, remove 1 teaspoon zest from lemon.<span style="mso-spacerun: yes;"> </span>Juice half the lemon.<span style="mso-spacerun: yes;"> </span>Cut remaining half into wedges.<span style="mso-spacerun: yes;"> </span>Stir together lemon zest and juice,
vegan yogurt, and cucumber.<span style="mso-spacerun: yes;"> </span>(I
added Dill, Onion and Garlic Powder to yogurt mixture and a little more yogurt
to make it a little thinner to cover our greens.)<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a very large skillet heat oil over medium heat.<span style="mso-spacerun: yes;"> </span>Add patties.<span style="mso-spacerun: yes;"> </span>Cook 8 minutes or until golden brown and heated through,
turning once.<span style="mso-spacerun: yes;"> </span>Serve with yogurt
sauce and lemon wedges.<span style="mso-spacerun: yes;"> </span>Makes 4
servings.</div>
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Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-20206195049581406122020-01-24T13:22:00.000-05:002020-01-24T13:22:15.359-05:00Garbanzo Sandwich Filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKF8vzghVSYQOuM51FkRLokMJ2Ttd9I8QqcbydUm84e7Ac_h8HD9JOmKVekaJJMmTudTgXu6BBzRC0tyZUO1UHX3t1lcolJdHtuuarF0LZY-37bFcwZylAqatNA3nzIIIk7T02K_8CA0Z/s1600/IMG_4042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKF8vzghVSYQOuM51FkRLokMJ2Ttd9I8QqcbydUm84e7Ac_h8HD9JOmKVekaJJMmTudTgXu6BBzRC0tyZUO1UHX3t1lcolJdHtuuarF0LZY-37bFcwZylAqatNA3nzIIIk7T02K_8CA0Z/s640/IMG_4042.jpg" width="426" /></a></div>
<br />
I found this recipe in one of my mom's recipe files and I think it's from a 1970's vegetarian booklet, very progressive of her. You can make it without vegan mayo but I like it to be a more creamy filling and I also like eating it open faced with a sprinkling of radish sprouts. It's just as satisfying and I'm not filled up on bread.<br />
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Garbanzo Sandwich
Filling<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>14
oz. can garbanzo beans, mashed</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>chopped
olives<span style="mso-spacerun: yes;"> </span>(I used Green olives)</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>celery
stalk, finely chopped</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>tablespoon
grated or finely minced onion</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
lemon juice</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>pinch
of thyme</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>pinch
of onion powder</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>vegan
mayo – to your liking</div>
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<br /></div>
<div class="MsoNormal">
**<span style="mso-tab-count: 1;"> </span>I
added a few pimentos for color</div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-74553888090289143402020-01-08T18:18:00.000-05:002020-01-08T18:18:04.790-05:00No-Bake Peanut Butter Cup Bars<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal">
After too many Holiday cookies and deserts, I was looking
for a chocolate treat that wasn’t loaded with flour and sugar.<span style="mso-spacerun: yes;"> </span>This recipe uses Almond Meal as the
crust and pure maple syrup for the sweetener.<span style="mso-spacerun: yes;"> </span>Just keep in your fridge and snack away!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">No-Bake Peanut Butter
Cup Bars<o:p></o:p></b></div>
<div class="MsoNormal">
Detoxinista.com</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://detoxinista.com/no-bake-peanut-butter-cup-bars-vegan">https://detoxinista.com/no-bake-peanut-butter-cup-bars-vegan</a></div>
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<br /></div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-74168865762950188532019-11-27T13:58:00.002-05:002019-11-27T13:58:55.193-05:00Sweet and Spicy Nuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiad-W9clah70FQ9bCiEFecY9FQtf-JijlS-lAUWsrd4vf7uziv19pxlpwzxP85mRrMbH0ZyNlkQI2ix_-I8G17omH47wTeN90F-TpBBMTGnq8LBpws9KYG61U3fo-pKLBi1aul3M1fy77y/s1600/IMG_3801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiad-W9clah70FQ9bCiEFecY9FQtf-JijlS-lAUWsrd4vf7uziv19pxlpwzxP85mRrMbH0ZyNlkQI2ix_-I8G17omH47wTeN90F-TpBBMTGnq8LBpws9KYG61U3fo-pKLBi1aul3M1fy77y/s640/IMG_3801.jpg" width="426" /></a></div>
<br />
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<b style="mso-bidi-font-weight: normal;">Sweet and Spicy Nuts<o:p></o:p></b></div>
<div class="MsoNormal">
Crowded Kitchen </div>
<div class="MsoNormal">
<o:p>crowdedkitchen.com</o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
These Spicy Nuts are such a yummy treat to make for the Holidays. It's a nice snack to munch on before the big meal!</div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<a href="https://www.crowdedkitchen.com/vegan-sweet-and-spicy-nuts/">https://www.crowdedkitchen.com/vegan-sweet-and-spicy-nuts/</a></div>
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<br /></div>
<br />Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-84313781617178179462019-11-14T18:05:00.001-05:002019-11-14T18:05:35.589-05:00Vegan Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznnphgnw2iogmqJXuVz82K5_HerdH8iQfIMiCIU-Q4fvk75E6jp1fbZaRXH-T3sjpyzsf7YDdXvomp8sdM4WdCteMwf-vfr_IBbF97yqQeN61bctBGeIjEnC3YEencUtppccgXWNKftjY/s1600/IMG_3775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1086" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznnphgnw2iogmqJXuVz82K5_HerdH8iQfIMiCIU-Q4fvk75E6jp1fbZaRXH-T3sjpyzsf7YDdXvomp8sdM4WdCteMwf-vfr_IBbF97yqQeN61bctBGeIjEnC3YEencUtppccgXWNKftjY/s640/IMG_3775.jpg" width="434" /></a></div>
<br />
<div class="MsoNormal">
<span style="color: black; font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;">I'm happy to share my
discovery of a super simple, super delicious Banana Bread recipe from the
Connoisseurs Veg site. We were hit with a snow storm this week and stuck
inside so I thought I'd get the kitchen smelling like the Holidays. This will
be my new go-to recipe. The only thing I added was more nuts (half
Walnuts and half Pecans).<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: black; font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><a href="https://www.connoisseurusveg.com/vegan-banana-bread/">https://www.connoisseurusveg.com/vegan-banana-bread/</a><o:p></o:p></span></div>
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<br />Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-38285278317299347792019-08-27T13:46:00.001-04:002019-08-27T13:46:29.520-04:00Artichoke and White Bean Dip with Rosemary<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcjdCXBWpLNbuj6MZQTQ_IqHU2edkskWsEulQ0Nh-obrbGqkn3glEaKIrkrAHBI0UUqqopHyMFwKxFcRNPmqKbVsks7Cx1QHKeTP6P_rdcE7bbBaqRId8Bpqy4ZAocKA1z1GcQIwV3bl4/s1600/IMG_3498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1158" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcjdCXBWpLNbuj6MZQTQ_IqHU2edkskWsEulQ0Nh-obrbGqkn3glEaKIrkrAHBI0UUqqopHyMFwKxFcRNPmqKbVsks7Cx1QHKeTP6P_rdcE7bbBaqRId8Bpqy4ZAocKA1z1GcQIwV3bl4/s640/IMG_3498.jpg" width="462" /></a></div>
<br />
<div class="MsoNormal">
I love Hummus but I like to switch it up a bit and found
this easy recipe.<span style="mso-spacerun: yes;"> </span>It’s a great dip
to serve with homemade pita chips or an assortment of your favorite veggies.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Artichoke and White
Bean Dip with Rosemary<o:p></o:p></b></div>
<div class="MsoNormal">
The Karma Chow Ultimate Cookbook by Melissa Costello</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>teaspoons
extra virgin olive oil</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>garlic
cloves, peeled and minced</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>shallot,
peeled and finely chopped</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>tablespoons
fresh-squeezed lemon juice</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
Vegenaise (or other brand of vegan mayo)</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
apple cider vinegar</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>cups
canned white beans, drained and rinsed</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>teaspoon
salt</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>teaspoon
chopped fresh rosemary</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>teaspoon
powdered mustard</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>teaspoon
pepper</div>
<div class="MsoNormal">
1.5<span style="mso-tab-count: 1;"> </span>cups
frozen artichoke hearts, thawed (jarred or canned are fine, but</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>drain
first).</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Sea
salt and ground pepper, to taste.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a skillet over low heat, heat the olive oil and sauté the
garlic and shallot until soft.<span style="mso-spacerun: yes;"> </span>Put
the garlic and shallot mixture into a food processor, along with the remaining
ingredients, except for the artichoke hearts.<span style="mso-spacerun: yes;"> </span>Process until smooth.<span style="mso-spacerun: yes;">
</span>Add the artichokes and pulse,<span style="mso-spacerun: yes;">
</span>but you still want some chunks to remain intact.<span style="mso-spacerun: yes;"> </span>Season with salt and pepper.</div>
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Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-85687208582529776562019-08-20T10:26:00.001-04:002019-08-20T10:26:05.672-04:00Quick Sweet Pickle Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAukEIt4SqKK2H31jBiwh5uVxuw-z_g9hLnuu8klo4qxAZ7a5DQEs1FAvrC9xYizId8vYTc4mHgR6iygno6O8Th5OrpG2znZfGalIFlE_MZm-lnfOlaZoH7je8B4VA5SPlXxCPmBeGSVz/s1600/IMG_3567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1147" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAukEIt4SqKK2H31jBiwh5uVxuw-z_g9hLnuu8klo4qxAZ7a5DQEs1FAvrC9xYizId8vYTc4mHgR6iygno6O8Th5OrpG2znZfGalIFlE_MZm-lnfOlaZoH7je8B4VA5SPlXxCPmBeGSVz/s640/IMG_3567.jpg" width="458" /></a></div>
<br />
My mom's neighbor has an over abundance of beautiful cucumbers so I thought I'd switch things up and pickle a few. Love this quick recipe and plan to make a dill version next. Summer is still here folks!<br />
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Quick Sweet Pickle
Recipe<o:p></o:p></b></div>
<div class="MsoNormal">
<a href="https://oldworldgardenfarms.com/2018/05/15/best-sweet-pickle-recipe/">https://oldworldgardenfarms.com/2018/05/15/best-sweet-pickle-recipe/</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>cups
sliced cucumbers, approximately 1/4” thick</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cup
sweet onion, thinly sliced</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>cup
apple cider vinegar</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cup
water</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cup
white sugar</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
celery seed</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
mustard seed</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
non-iodized salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a heat safe medium bowl, add sliced cucumbers and
onions.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a medium saucepan mix the remaining ingredients and bring
to a boil, stirring to dissolve the sugar and salt.<span style="mso-spacerun: yes;"> </span>Reduce heat and simmer for 5 minutes.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour hot liquid over the cucumbers and onions.<span style="mso-spacerun: yes;"> </span>Let cool or process in a water bath
canner for 10 minutes (adjusting for altitude as necessary).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Refrigerate at least 2 hours before serving.</div>
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<br /></div>
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Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-68205991703687193782019-08-17T14:21:00.001-04:002019-08-17T14:21:10.783-04:00Stuffing Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2WPO8tfbMUFbbM0hGmWNOfIUrnsFtBeIfHE1jFBriYNAlzhm8xT5qavwPAMR5bnv4g5MDITI4sIiH1z6VftBNmxs6H4v1JUpGTAliDMMQriEP2GW9KgNtjtVcAYSEkq4Bv5qd8eOTvlc/s1600/IMG_3491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2WPO8tfbMUFbbM0hGmWNOfIUrnsFtBeIfHE1jFBriYNAlzhm8xT5qavwPAMR5bnv4g5MDITI4sIiH1z6VftBNmxs6H4v1JUpGTAliDMMQriEP2GW9KgNtjtVcAYSEkq4Bv5qd8eOTvlc/s640/IMG_3491.jpg" width="426" /></a></div>
<br />
<div class="MsoNormal">
Even though it isn’t Thanksgiving, in fact it’s summertime, the main dish I’m making tonight is screaming for a side of stuffing. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>What a great idea, little stuffing biscuits.<span style="mso-spacerun: yes;"> </span>They look so cute on the plate and I
bet kids would love them.<span style="mso-spacerun: yes;"> </span>Just add
some gravy and you’re all set.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Stuffing Biscuits<o:p></o:p></b></div>
<div class="MsoNormal">
The Dirty Vegan Cookbook</div>
<div class="MsoNormal">
Makes approx. 10 biscuits</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
flaxseed, ground</div>
<div class="MsoNormal">
3/4 <span style="mso-tab-count: 1;"> </span>cup
plain soy or almond milk</div>
<div class="MsoNormal">
4<span style="mso-tab-count: 1;"> </span>cups
cubed bread, any kind</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>tablespoons
vegan butter</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>small
onion, finely chopped</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cup
celery, finely chopped</div>
<div class="MsoNormal">
4<span style="mso-tab-count: 1;"> </span>strips
vegan bacon, chopped<span style="mso-spacerun: yes;"> </span>**I didn’t
use</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
vegetable stock</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
dried sage</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
dried parsley</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>salt
and pepper, to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 425 degrees.<span style="mso-spacerun: yes;"> </span>Line a baking sheet with high temperature resistant
parchment paper and grease lightly.<span style="mso-spacerun: yes;">
</span>Combine flaxseed and milk in a large mixing bowl; add bread cubes and
toss.<span style="mso-spacerun: yes;"> </span>Let bread soak up nearly all
the liquid and set aside.</div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
I a frying pan on medium heat, sauté onion and celery in
butter until very soft, stirring frequently.<span style="mso-spacerun: yes;"> </span>Add vegan bacon and sauté until browned; allow mixture to
cool enough to handle safely.<span style="mso-spacerun: yes;"> </span>Add
vegan bacon mixture to bread and add remaining ingredients to mixing bowl.<span style="mso-spacerun: yes;"> </span>With clean hands, combine and roll into
large balls.<span style="mso-spacerun: yes;"> </span>Bake for 20 minutes
or until biscuits are golden brown.</div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-30687799059732606962019-07-18T10:50:00.003-04:002019-07-18T10:50:20.589-04:00Quick Ginger Beets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzn8CI50r0s6t-FtqffQlUzHJ2QAWvxgRtOzxJj3g8eWUETcjP9CkYfKUJFwiHQcAczJxjNB5GHkwbevyu_mR9KRwuO5iISqZBZ-i3q-kyYuoAYQ67tkTDWRBAjQzZYzM0obWc2ekz_fR/s1600/IMG_3388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1217" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzn8CI50r0s6t-FtqffQlUzHJ2QAWvxgRtOzxJj3g8eWUETcjP9CkYfKUJFwiHQcAczJxjNB5GHkwbevyu_mR9KRwuO5iISqZBZ-i3q-kyYuoAYQ67tkTDWRBAjQzZYzM0obWc2ekz_fR/s640/IMG_3388.jpg" width="486" /></a></div>
<br />
I will say..... you really have to love beets for this side dish, which I do! I did add a bit more<br />
Agave to the beets to offset the vinegar and ginger. If you have any leftovers, just throw them in a salad with some vegan feta and pistachio hearts.<br />
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Quick Ginger Beets<o:p></o:p></b></div>
<div class="MsoNormal">
Food Network Magazine</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>pound
packaged cooked beets</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
cider vinegar</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>teaspoons
grated ginger</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>teaspoon
agave</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>tablespoons
vegetable oil.</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Salt
and pepper to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut 1 pound packaged cooked beets into wedges, reserving 1
tablespoon liquid from the package.<span style="mso-spacerun: yes;">
</span>Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated
ginger, 1/2 teaspoon Agave and 2 tablespoons vegetable oil.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toss with the beets with salt and pepper.</div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
***I added more Agave to my dish.</div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-73694579276434525232019-07-10T13:33:00.000-04:002019-07-10T13:33:12.225-04:00Strawberry and Blueberry Crumble<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U2RY__WOW-6wFwTAr5R7aySo0JjEGEac3Ao02Cg2BWJ4csMuSyiAq9BuwDhmq9hLqruWt9hYLb8utigyBKIz7wQmdJMofnmtZoFjIO6qbEOTv5h1xe2iRZ3krWNzwv8pNTuzPOb1xRS-/s1600/IMG_3445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U2RY__WOW-6wFwTAr5R7aySo0JjEGEac3Ao02Cg2BWJ4csMuSyiAq9BuwDhmq9hLqruWt9hYLb8utigyBKIz7wQmdJMofnmtZoFjIO6qbEOTv5h1xe2iRZ3krWNzwv8pNTuzPOb1xRS-/s640/IMG_3445.jpg" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Have an over abundance of Berries? Crumbles, Crips and Cobblers are always good ways to use up your fresh berries. This recipe calls for a cast-iron skillet but we made ours in a regular casserole dish. I might try the skillet next time just to see if there is a difference. I think the cast iron skillet is nice, if serving right away. <br />
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Strawberry and
Blueberry Crumble <o:p></o:p></b></div>
<div class="MsoNormal">
Jenni Kayne<span style="mso-spacerun: yes;"> </span>-
modified</div>
<div class="MsoNormal">
Serves 8</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>cups
fresh blueberries, divided</div>
<div class="MsoNormal">
3/4<span style="mso-tab-count: 1;"> </span>cup,
plus 6 tablespoon granulated sugar, divided</div>
<div class="MsoNormal">
3<span style="mso-tab-count: 1;"> </span>tablespoons
cornstarch</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>cups
chopped fresh strawberries</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>teaspoon
ground cinnamon</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>teaspoon
ground nutmeg</div>
<div class="MsoNormal">
3<span style="mso-tab-count: 1;"> </span>tablespoons
softened vegan butter, plus 1/2 cup melted vegan butter, </div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>divided</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>teaspoons
lemon zest, plus 1 tablespoon fresh juice (from one lemon),</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>divided</div>
<div class="MsoNormal">
1 and 1/3<span style="mso-tab-count: 1;"> </span>cups
all-purpose or gluten-free flour</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
baking powder</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>pinch
of kosher salt</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>cooking
spray</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1.<span style="mso-tab-count: 1;"> </span>Preheat
oven to 325 degrees.<span style="mso-spacerun: yes;"> </span>Cook 1 cup
blueberries and 3/4 cup sugar in a saucepan over low, stirring occasionally,
until sugar is dissolved, about 5 minutes.<span style="mso-spacerun: yes;"> </span>Stir cornstarch and 3 tablespoons water in a small bowl
until cornstarch is dissolved; stir into blueberry mixture in saucepan.<span style="mso-spacerun: yes;"> </span>Cook over medium high, stirring
constantly, until mixture comes to a full boil and liquid is clear and thick,
about 5 minutes.<span style="mso-spacerun: yes;"> </span>Remove
from heat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2.<span style="mso-tab-count: 1;"> </span>Pour
blueberry mixture into a large-heatproof bowl.<span style="mso-spacerun: yes;"> </span>Let cool slightly, about 5 minutes.<span style="mso-spacerun: yes;"> </span>Fold in strawberries, cinnamon, nutmeg,
3 tablespoons softened vegan butter, lemon juice 1 teaspoon lemon zest and 1
cup blueberries.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3.<span style="mso-tab-count: 1;"> </span>Stir
flour, baking powder, salt, 1/2 cup melted vegan butter, 6 tablespoons sugar
and 1 teaspoon zest in a separate bowl with a fork until crumbs form.</div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
4.<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span>Coat
a 10-inch cast-iron skillet with cooking spray.<span style="mso-spacerun: yes;"> </span>Pour berry mixture into skillet.<span style="mso-spacerun: yes;"> </span>Sprinkle flour mixture evenly over top.<span style="mso-spacerun: yes;"> </span>Bake until topping is golden brown and
filling bubbles.<span style="mso-spacerun: yes;"> </span>35-40
minutes.<span style="mso-spacerun: yes;"> </span>Let coo 5 minutes.</div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-73280156378068559172019-07-03T15:33:00.000-04:002019-07-03T15:34:22.801-04:00Bow Tie and Butter Bean Salad with Fresh Dill<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7MATvB9zK7BP9gIowuIEZazG7J4gNGx53V4gcTy3GJxLEh96N1sJr84zs2LTu67cCQK5Iu9asnd4W4gAj0qE2qRT3XBbspoOAv-aBeIz7oqiFCWPC5qQy7mk__V0N_R0D8Nb5kslDjzk_/s1600/IMG_3340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7MATvB9zK7BP9gIowuIEZazG7J4gNGx53V4gcTy3GJxLEh96N1sJr84zs2LTu67cCQK5Iu9asnd4W4gAj0qE2qRT3XBbspoOAv-aBeIz7oqiFCWPC5qQy7mk__V0N_R0D8Nb5kslDjzk_/s640/IMG_3340.jpg" width="426" /></a></div>
<br />
I'm a big cold pasta salad fan and this recipe caught my eye because I picked up some beautiful radishes and fresh dill at the farmer's market this weekend -- without a plan. This makes the perfect picnic side dish. <br />
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Bow Tie and Butter
Bean Salad with Fresh Dill<o:p></o:p></b></div>
<div class="MsoNormal">
The Superfun Times Vegan Holiday Cookbook by Isa Chandra
Moskowitz</div>
<div class="MsoNormal">
Serves 8-10</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
12 <span style="mso-tab-count: 1;"> </span>ounces
farfalle (bow tie) pasta</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cup
vegan mayo</div>
<div class="MsoNormal">
3<span style="mso-tab-count: 1;"> </span>tablespoons
distilled white vinegar</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
sugar</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>teaspoon
onion powder</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>teaspoon
salt</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>freshly
ground pepper</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>cup
sliced cucumbers, in thin half-moons</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cups
shredded peeled carrot (I left out)</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
chopped fresh dill</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>15
oz. can butter beans, rinsed and drained </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bring a large pot of salted water to a boil over high
heat.<span style="mso-spacerun: yes;"> </span>Cook the pasta according to
the package instructions, then drain in a colander and run under cold water to
cool.<span style="mso-spacerun: yes;"> </span>Refrigerate to cool even
further.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large mixing bowl, whisk together the mayo, vinegar,
sugar, onion powder, salt, and a few grinds of black pepper.<span style="mso-spacerun: yes;"> </span>Then add the chilled pasta to the
dressing along with the cucumbers and radishes, and mix well.<span style="mso-spacerun: yes;"> </span>Add the carrot and dill and toss to
mix.<span style="mso-spacerun: yes;"> </span>Stir in the butter beans.<span style="mso-spacerun: yes;"> </span>Taste and adjust for salt and pepper.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cover the bowl with plastic wrap and chill for at least 2
hours to let the flavors meld.<span style="mso-spacerun: yes;">
</span>Serve cold. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
***I sometimes make a little extra dressing because I find
that the pasta really soaks</div>
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<div class="MsoNormal">
it up and I like to add a little creaminess before serving.</div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-75058196125466588482019-05-13T11:30:00.002-04:002019-05-13T11:30:38.560-04:00Curried Lentil, Tomato and Coconut Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DXq-_vJRHyWlsQCvT6rSElpif0D1vu6r2lysOQU4J05ih3xnpRwyAn9EgClackJ_7PxSDa-gceX1QKiNsDzkS_tf2vAgDKiNbdWFft_kh-ws8HEou1lQTHUUgiJ1qGaY7baWgQYlxGoa/s1600/IMG_3217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DXq-_vJRHyWlsQCvT6rSElpif0D1vu6r2lysOQU4J05ih3xnpRwyAn9EgClackJ_7PxSDa-gceX1QKiNsDzkS_tf2vAgDKiNbdWFft_kh-ws8HEou1lQTHUUgiJ1qGaY7baWgQYlxGoa/s640/IMG_3217.jpg" width="426" /></a></div>
<br />
<div class="MsoNormal">
I’m always looking for ways to incorporate more lentils and quinoa into soups
and other dishes I make.<span style="mso-spacerun: yes;"> For this soup, t</span>he
lentils create a richly textured, hearty soup that is a meal in itself.<span style="mso-spacerun: yes;"> </span>I added a small can of tomato sauce
to make it nice and thick.<span style="mso-spacerun: yes;"> </span>You can
also hit is with a bit of cayenne, if you want a little heat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Curried Lentil,
Tomato and Coconut Soup<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">4 servings<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><a href="https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup">https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup</a><o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>tablespoons
virgin coconut oil or extra-virgin olive oil</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>medium
onion, finely chopped</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>garlic
cloves, finely chopped</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>2
-1/2 inch piece ginger, peeled, finely grated</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
medium curry powder</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>teaspoon
crushed red pepper flakes</div>
<div class="MsoNormal">
3/4<span style="mso-tab-count: 1;"> </span>cup
red lentils</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>14.5
ounce can crushed tomatoes</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>small
can tomato sauce (this was not in original recipe)</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cup
finely chopped cilantro, plus leaves with tender stems for serving</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat oil in a medium saucepan over medium.<span style="mso-spacerun: yes;"> </span>Cook onion, stirring often, until
softened and golden brown, 8-10 minutes.<span style="mso-spacerun: yes;">
</span>Add garlic, ginger, curry powder, and red pepper flakes and cook,
stirring, until fragrant, about 2 minutes.<span style="mso-spacerun: yes;"> </span>Add lentils and cook, stirring, 1 minutes.<span style="mso-spacerun: yes;"> </span>Add tomatoes, tomato sauce (if
using),<span style="mso-spacerun: yes;"> </span>1/2 cup cilantro, a
generous pinch of salt, and 2.5 cups water; season with pepper.<span style="mso-spacerun: yes;"> </span>Set aside 1/4 cup coconut milk for
serving (I just used entire can and did use for serving), and add remaining coconut
milk to saucepan.<span style="mso-spacerun: yes;"> </span>Bring mixture to
a boil; reduce heat and simmer gently, stirring occasionally, until lentils are
soft but not mushy, 20-25 minutes.<span style="mso-spacerun: yes;">
</span>Season soup with more salt and pepper if needed.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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<br /></div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-90463473206092868022019-05-11T09:00:00.002-04:002019-05-11T09:04:59.776-04:00Double Chocolate Date Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquvJmAMTujKBl3LTW2hyphenhyphenpPwSq64SXt-HcV-BT24lgcs-dgTmCY0Ey9fKZXNW43nPATeeFp0JkeqbEh7KMt8Gj_JEbx919-pnkcr1X8eY5D0vtDEZv4yyFhiybcgei8fG9hBYVTDOlDgls/s1600/IMG_3145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1169" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquvJmAMTujKBl3LTW2hyphenhyphenpPwSq64SXt-HcV-BT24lgcs-dgTmCY0Ey9fKZXNW43nPATeeFp0JkeqbEh7KMt8Gj_JEbx919-pnkcr1X8eY5D0vtDEZv4yyFhiybcgei8fG9hBYVTDOlDgls/s640/IMG_3145.jpg" width="466" /></a></div>
<br />
A Mother's Day treat!<br />
<br />
<div class="MsoNormal">
I just bought a big bag of pitted dates and was so happy to
find this recipe on line.<span style="mso-spacerun: yes;"> </span>I
like that the recipe calls for regular pitted dates rather than Medjool Dates, which
I find to be a little too sweet.<span style="mso-spacerun: yes;">
</span>These bars are so easy to make that I will be keeping them on regular
“sweet treats” rotation as well as taking a goodie bag to my mom for Mother's Day.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="MsoNormal">
I just bought a big bag of pitted dates and was so happy to
find this recipe on the web.<span style="mso-spacerun: yes;"> </span>I
like that the recipe calls for regular pitted dates rather than Medjool Dates, which
I find to be a little too sweet.<span style="mso-spacerun: yes;">
</span>These bars are so easy to make that I will be keeping them on regular
“sweet treats” rotation.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Double Chocolate Date
Bars<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><a href="https://thealmondeater.com/double-chocolate-date-bars/">https://thealmondeater.com/double-chocolate-date-bars/</a><o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 1/2<span style="mso-tab-count: 1;"> </span>cup
dates, pitted</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
+ 1 tablespoon cocoa powder</div>
<div class="MsoNormal">
3<span style="mso-tab-count: 1;"> </span>teaspoons
maple syrup</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cup
almonds</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
almond butter</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>teaspoon
vanilla</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>teaspoon
salt + extra for topping (I used finishing salt for final salting)</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cup
dairy-free chocolate chips</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
coconut oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Make sure dates are pitted.<span style="mso-spacerun: yes;"> </span>Then place dates and almonds into a food processor and
pulse.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add cocoa powder, syrup, almond butter, salt, and vanilla to
processor and pulse until everything is mixed together.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place mixture in a 5 x 8 pan and smooth out with a spatula –
or if you want thicker bars, put mixture in the middle and spread out without
going to the edges.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place in refrigerator for approx. 10 minutes, allowing bars
to harden a bit. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Melt chocolate chips and coconut oil together in a
microwave-safe dish – or small saucepan on stove.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove bars from refrigerator and drizzle melted chocolate
over top; place back in the refrigerator for an additional 10 minutes.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br />
Add a little finishing salt to the top.</div>
<div class="MsoNormal">
<br /></div>
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Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-75616721701839534872019-05-08T13:10:00.001-04:002019-05-08T13:10:23.412-04:00Orange-Scented Cauliflower Rice Pilaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxGaxpiZ73Q3TQhTndf4lTHvAgGgxEeRnFjqRfnNHphuPcmBAN3sHOnbDLNupkZ2f1oiqi4IKXaIIM-WnmbejCBKUzv8MGJRpCS8lQ2BOSGJ8V3uOh5-Fjy_QBlKP5mq_WGb8wJOgG35U/s1600/IMG_3105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxGaxpiZ73Q3TQhTndf4lTHvAgGgxEeRnFjqRfnNHphuPcmBAN3sHOnbDLNupkZ2f1oiqi4IKXaIIM-WnmbejCBKUzv8MGJRpCS8lQ2BOSGJ8V3uOh5-Fjy_QBlKP5mq_WGb8wJOgG35U/s640/IMG_3105.jpg" width="426" /></a></div>
<br />
Cauliflower Rice is so light and can be dressed with many different sauces, it is definitely my new favorite side. This particular dressing is light and refreshing and paired well with Asian vegan pot stickers. I ended up making a double batch of dressing and used it all - I'd rather have too much than not enough.<br />
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Orange-Scented
Cauliflower Rice Pilaf<o:p></o:p></b></div>
<div class="MsoNormal">
Love & Lemons Every Day Cookbook</div>
<div class="MsoNormal">
Serves 4</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Dressing<o:p></o:p></b></div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
orange zest</div>
<div class="MsoNormal">
3<span style="mso-tab-count: 1;"> </span>tablespoons
fresh-squeezed orange-juice</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>tablespoon
extra-virgin olive oil</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
rice vinegar</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
sriracha</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>teaspoon
sea salt</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>pinch
red pepper flakes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Pilaf<o:p></o:p></b></div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>small
cauliflower, trimmed and cut into florets (1 pound)</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>tablespoon
extra-virgin olive oil</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>shallot,
chopped (1/3 cup)</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>scallions,
finely sliced</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>sea
salt and freshly ground black pepper</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
toasted chopped almonds</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
toasted chopped pistachios</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
dried currants</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
pomegranate seeds</div>
<div class="MsoNormal">
1/3<span style="mso-tab-count: 1;"> </span>cup
chopped fresh parsley</div>
<div class="MsoNormal">
1/3<span style="mso-tab-count: 1;"> </span>cup
chopped fresh cilantro</div>
<div class="MsoNormal">
1/4<span style="mso-tab-count: 1;"> </span>cup
fresh mint leaves</div>
<div class="MsoNormal">
1.5<span style="mso-tab-count: 1;"> </span>teaspoons
orange zest</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>orange
wedges, for serving</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Make the dressing:<span style="mso-spacerun: yes;">
</span>In a small bowl, whisk together the orange zest, orange juice, olive
oil, rice vinegar, ginger, sriracha, salt and red pepper flakes.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Make the pilaf:<span style="mso-spacerun: yes;">
</span>Working in several batches, place the cauliflower in a food processor
and pulse until it resembles rice.<span style="mso-spacerun: yes;">
</span>This should yield about 4 cups riced cauliflower.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the olive oil in a large skillet over medium heat.<span style="mso-spacerun: yes;"> </span>Add the shallot and cook, stirring, for
6 minutes or until soft.<span style="mso-spacerun: yes;"> </span>Add the
cauliflower rice, scallions, a generous pinch of slat, and a few grinds of
black pepper.<span style="mso-spacerun: yes;"> </span>Cook, stirring
frequently, for 2-3 minutes more until the cauliflower has just softened.<span style="mso-spacerun: yes;"> </span>Do not overcook.</div>
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Remove the skillet from the heat and let it cool
slightly.<span style="mso-spacerun: yes;"> </span>Transfer to a large bowl
and toss with three-quarters of the dressing, the almonds, pistachios,
currants, pomegranate seeds, parsley cilantro, mint, and orange zest.<span style="mso-spacerun: yes;"> </span>Season to taste with salt and pepper.</div>
Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-78658857638075293672019-04-10T09:19:00.003-04:002019-04-10T09:20:34.462-04:00Sweet and Sour Tofu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zpsATG0q7M3617vGhPpYEcYnJZ3eD3_x7l3SeRS7DvZhTHlwZiXbMQ548OIbeUSu1lc_51Sn_tambuqvuwWoZt3TDY-UMg8ysvuF5IM2X8Nt7JrGDhiOQLiDXWTURDHmUxFn59LD_urR/s1600/IMG_2944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zpsATG0q7M3617vGhPpYEcYnJZ3eD3_x7l3SeRS7DvZhTHlwZiXbMQ548OIbeUSu1lc_51Sn_tambuqvuwWoZt3TDY-UMg8ysvuF5IM2X8Nt7JrGDhiOQLiDXWTURDHmUxFn59LD_urR/s640/IMG_2944.jpg" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This Tofu can be served up with a side of fried/steamed rice or veggie quinoa, also good to just snack on. I added a pinch of red pepper for a little heat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Sweet and Sour Tofu</b></div>
<div class="MsoNormal">
Simple Vegan Blog<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormal">
<a href="https://simpleveganblog.com/">https://simpleveganblog.com</a></div>
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<br /></div>
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</div>
<br />
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<a href="https://simpleveganblog.com/sweet-and-sour-tofu/?utm_campaign=meetedgar&utm_medium=social&utm_source=meetedgar.com&fbclid=IwAR3PSGFCbq-GaazUw6PhXjiawIAoK8v0eXzNJ-sX4SvR26WMTW58Rojo0_I">https://simpleveganblog.com/sweet-and-sour-tofu/?utm_campaign=meetedgar&utm_medium=social&utm_source=meetedgar.com&fbclid=IwAR3PSGFCbq-GaazUw6PhXjiawIAoK8v0eXzNJ-sX4SvR26WMTW58Rojo0_I</a></div>
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Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0tag:blogger.com,1999:blog-2921910067750388509.post-10426258113805971842019-03-27T12:14:00.002-04:002019-03-27T12:14:23.180-04:00Vegan Mushroom Stew Over Mashed Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier2fEhB6U-eDaLtmAAR82snILXmH9_4FJjkn1-lF3hJYV6AygzBwCYHb5PZ4l13Y6-at6oHTMy34_LgEgSvCSrx9PK5MniDbTij_MgnyOCFldfCr-LV_t7oKGrQ1YcD0SDdN0L79qdXcl/s1600/IMG_2832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier2fEhB6U-eDaLtmAAR82snILXmH9_4FJjkn1-lF3hJYV6AygzBwCYHb5PZ4l13Y6-at6oHTMy34_LgEgSvCSrx9PK5MniDbTij_MgnyOCFldfCr-LV_t7oKGrQ1YcD0SDdN0L79qdXcl/s640/IMG_2832.jpg" width="426" /></a></div>
<br />
<div class="MsoNormal">
My version turned out a little soupier than it was suppose
to but I wanted to share anyway and recommend that you visit the link below for
author’s original photos. I ended up adding more liquid than recommended but
the flavors were all there so we still enjoyed it.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Crowded Kitchen is a mother-daughter team from Michigan with
a wonderful Blog that has interesting, delicious recipes and beautiful photos!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://www.crowdedkitchen.com/vegan-mushroom-stew-over-mashed-potatoes/">https://www.crowdedkitchen.com/vegan-mushroom-stew-over-mashed-potatoes/</a></div>
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<br /></div>
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<br /></div>
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<br />Ramona & Kevinhttp://www.blogger.com/profile/16605097329189424664noreply@blogger.com0