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Showing posts with the label onions

Gluten-free Stovetop Stuffing

Gluten-free stove top stuffing-- a delish nosh bowl along with sauerkraut salad, hummus, broccoli, and kimchee.  The recipe for a plant-based gluten-free stovetop stuffing came about when I was using a little poultry seasoning in what I hoped would be a yummy savory quinoa flour waffle. For some reason, the waffle stuck to the iron (grrr) but I tasted the mess and it was quite lovely.  I filed the idea away for some sort of dish containing quinoa flour and poultry seasoning. After making a series of recipes for whole wheat crockpot bread and quinoa GF crockpot bread , I ended up with a heel of quinoa bread about five days old, needing some rescue recipe (too good to throw out or to allow to mold). Tonight was the night. INGREDIENTS FOR THE GLUTEN-FREE STUFFING RECIPE (Serves 4) The heel of a small heavy, soft  loaf of quinoa bread: about 4 slices + end/crust piece 1 cup of veggie broth (or like-chicken vegan broth) 1/2 cup toasted quinoa flour 3 tablespoons of coconut oil or margerine

Boxing Day Vegan Stew in the Instant Pot

We had a pretty simple vegan Christmas dinner, basically the veganized ideal: Turkeyless cutlets (by Gardein), mashed potatoes, a stovetop dressing made of chickpeas, onions, some crumbs, mushrooms and the usual poultry seasoning, a home-made cranberry sauce (frozen cranberries, frozen cubes of Meyer Lemon juice, a sprinkle of sugar, and about 6 chopped dried apricots), and Brussel's Sprouts. Boxing Day Veggie Stew: Today there weren't many leftovers (which suits me fine). I put the following into the Instant Pot on sauté: 1/2 C. Water 2 Onions , sliced 4 Garlic cloves, roughly minced 2 crowns of Broccoli and stems, chopped 2 C. (about one 16 oz can) of Red Beans 3 C. Leftover cubed Potatoes (cooked) 1/2 C. Frozen Corn Kernels (organic) 1 tsp. Hungarian Smoked Paprika 1 Best Golden Bouillion cube 2 T. Hickory Liquid Smoke 1/2 tsp. Chipotlé Ground Pepper After the sauté, I put on the lid, and pressed the Stew button, adjusting the time to about 20 m

Ketoflex Recipe: Curry Cauliflower Rice Soup - Vegan -

Today we were taking turmeric and honey every hour (half a spoon full of a 5 T. honey/2 T. Tumeric mix) to build our immunity.  This wonderful immunity soup (curry is packed with those wonderful Indian herbs like turmeric and cumin with their medicinal benefits just slightly overshadowed by their warm electric flavours) seemed like a natural supper dish! This one of those warming soups-- I am not a big fan of HOT curry, but I love a mild curry that is kind of like coming in from a frigid walk in the winter and putting your feet up on the oven door (somehow can't believe we used to do that). The original recipe gave options for the oil used.  I chose coconut oil, since there is also coconut milk in here, and it seemed like a good idea to carry through with the "tropical" theme. I also subbed baby spinach for the kale that it called for.  It is a very light and lithesome soup.  It is the kind of soup I like to sip when I am feeling not quite 100%. But apart from t

Chunky Three Sisters Soup - Organic, Non-GMO, GlutenFree, Vegan, No Added Oils

Today is rainy and foggy.  We must eat a delicious, nurturing, nourishing, healthy hot soup to be revived!  I have innovated to create the following: Chunky Three Sisters Soup ... the Three Sisters are, of course, the hearty indigenous fruits of our North America: Corn , Squash and Beans .  I have also added in Tomato Sauce, Onions , and fragrant Brown Basmati Rice .  This recipe will serve 6 people, or 2 people, if it is spread over a couple of meals for my husband and I. Ingredients: 1 C. Brown Basmati Rice Water to cook Rice in (according to your rice-cooking directions on your package) 1 medium size Squash , your choice, split in half, and roasted in the oven 2 medium Yellow Onions , roughly chopped and toasted in oven with squash 14 oz/398 ml can of Organic Black Beans (or beans soaked and pre-cooked by you) 1 C. Organic Tomato-Basil Pasta Sauce (or 1 C. of your preferred Tomato Sauce) 1 C. Frozen or Fresh Organic Corn kernels 4-8 C.  Water or Vegetable Stock 1/2 tsp

Roast Pepper - Potato Comfort Soup

Roast Pepper-Potato Comfort Soup This roasted pepper-potato soup is a delicious, nutritious, warming comfort food that everyone will love. It is vegan (although you are free to plug in your animal products as subs) and gluten-free. The fragrance while it is cooking will draw everyone in the neighbourhood on a cool day. My dog is also much attracted by the fragrance. INGREDIENTS: 3 T. Coconut Oil or Ghee (if not vegan) 3 - 4 Organic Red and/or Orange Bell Peppers 1 Medium or 2 Small Organic Yellow Onion (s) 1 Large Organic Potato , peeled and diced (1 1/2 cups) 3 Cloves Garlic , minced 1 Liter / Quart Organic  Vegetable Broth (or use 2 Organic Vegetable Bouillon Cubes in 1 Liter of Water) 1/4 C. non-dairy Mylk , made from organically-grown nuts, soy, etc. Cayenne, Celtic Sea Salt and Pepper to taste   METHOD: Roast the Peppers :   Wash and dry them.  Place them each in the oven, close together under the grill on the rack (no pan needed).  Turn oven to "Broil&