Slow cooked oatmeal is one of my new favorite things. This time I made Apple Pie Oatmeal. I swear this is the best oatmeal I’ve ever tasted. The best part? It reheats perfectly! So when you make a big batch, store some away in the fridge or freezer for a simple, quick week dayContinue reading “Apple Pie Oatmeal”
Category Archives: vegan
Slow Cooked Pear Oatmeal
This is an easy breakfast that is sure to get you out the door a little more quickly in the mornings. Just prep the night before, set on low, and you have hot filling breakfast in the morning. The smell alone will get you out of bed! 1. Start with 2/3 steel cut oats andContinue reading “Slow Cooked Pear Oatmeal”
Squash Sweet Kidney Stew
This stew was everything I want in a meal: quick to prepare, ready when I got home, filling, vegetarian, spicy, and full of contrasting flavors. The sweet potato and butternut squash flavors paired perfectly with the kidney beans and peanut butter. Tonight, I have one more recipe adapted from the Skinny Slow Cooker publicationContinue reading “Squash Sweet Kidney Stew”
Fall Roasted Vegetables
The perfect autumn dinner – roasted vegetables, Tofurky Kielbasa, and Oktoberfest beer. Peel your assorted vegetables. I used 4 small red potatoes, 1 medium sweet potato, 1 green bell pepper, and 1 Granny Smith apple. An apple adds a little sweet to your savory. Season with olive oil, freshly ground pepper and salt, and freshContinue reading “Fall Roasted Vegetables”
Vegetable Coconut Curry with Rice
Here comes another week-day, school-night friendly slow cooker recipe in the form of Vegetable Coconut Curry with Jasmine rice. Again, while perusing the Skinny Slow Cooker publication from Better Homes & Gardens, I adapted a recipe that is a perfect Indian flavors meal for our family. This thing has seen a few meals, canContinue reading “Vegetable Coconut Curry with Rice”
Broiled Tofu
I love tofu. I know, that sounds weird, but to me, tofu is like the egg. It is versatile, can be used in a variety of recipes, and can take on any flavor. In my opinion, the best tofu is the deep-fried stuff that comes with Pad Thai. Since I am not a proContinue reading “Broiled Tofu”
Best.Pizza.Crust.Ever.
Adapted from Food Network Kitchens, Making it Easy, 2004. Best.Pizza.Crust.Ever. 1 cup tepid water (105 degree water) 3 tablespoons extra-virgin olive oil, plus more as needed 2 teaspoons agave syrup (you can also use honey or sugar) 1-1/2 teaspoons kosher salt (optional) 1-1/2 cups all-purpose flour, plus additional for kneading 1-1/2 cups whole wheat flourContinue reading “Best.Pizza.Crust.Ever.”
Meatless Monday Night Mexican
I had a large bag of sweet peppers left over from grilling this weekend and after eating them raw at lunch today, figured I needed to find a way to use them in dinner. I love playing the use-what’s-in-the-cupboard-fridge game, especially when it means using food before it goes bad. There is nothing I hateContinue reading “Meatless Monday Night Mexican”
Super Bowl Surprise (vegan) Cake Part II
As usual this dairy-free and vegan cake was a huge hit, when we brought the pan home there were only a couple small bites left. I wanted to lick the pan clean, but resisted. Notice the sliding marks from knives and forks scarping the good stuff off the bottom of the pan.
Super Bowl Surprise Cake
The surprise is that this chocolate cake is vegan. This recipe takes the cake on vegan desserts. One would have no idea it is vegan unless told. It is everything a cake should be – moist, dense, and so chocolately! I doubled this recipe to that I would have a larger cake – just bumpContinue reading “Super Bowl Surprise Cake”
Bluebird Hill Art 