Organic Granny

Breakfast Oat-Carrot Cake with Lemon Curd I have had enough experiences with baked oatmeal to think that I could put together a really delicious carrot cake version-- and I believe I have nailed that with the following soft, pudding-y, yummy Breakfast oat-carrot cake.  Try it and see if you agree! Place in large mixing bowl: • 3 cups organic rolled oats In blender carafe add: • 2 apples cored and chopped • 1 cup shelled walnuts • 2 medium carrots, chopped • 6 pitted Medjool dates • 2-3 tablespoons chia seed gel • 2 tablespoons pumpkin pie spice • 1/2 teaspoon fine sea salt *Blend well until smooth. *Pour over oats and mix well. Let sit for 2 hours or over night. *Preheat oven to 350 F. *Pour batter into baking pan lined with parchment paper.  Cover with aluminum foil. (Remove foil to brown during last 5+ minutes) *Bake for 25-40 minutes. *Let cool and serve in squares topped with fruit like pineapple, berries and banana slices SEE Lemon-Coconut Oatme

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. I am vegan, so this is a vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 2 T.  Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded 2    Leeks , finely sliced (or shredded) 4 cloves minced Garlic 4 C. peeled, diced  Potatoes  (I used yellow flesh Yukon Gold) 1/2 C. Water (if using Instant Pot-- enough to cover vegetables if using regular pot on stovetop). 1 tsp. Fine Sea Salt Black Paper Finely chopped Green Onions and Par

This perogy poutine is right out of my head, so please feel free to improve upon it, eliminate and add ingredients, do whatever you need to do to make it seem like a lazy perogy version of poutine for you. That said, my husband raved about this particular vegan perogy-poutine recipe and said it was his fave of the three variations (the other two being: Poutine with Cheesy Smoky White Sauce and Poutine with Fat-Free Cheesy Nacho Sauce , also both vegan, of course).  So maybe the ingredients are just right for you as well.  You will have to try it and see what you think.  Mildred Moon is now making Vegan Perogy Poutine for sale in her Food Truck at the Comox Valley Saturday Farmer's Market 9am-1pm  LAZY PEROGY VEGAN POUTINE with MUSHROOM and ONION SAUCE 650 g/ 1 1/2 pounds  frozen potato fries The Mushroom and Onion Sauce: 2 T.      cooking oil (I used olive oil) 1          organic mushroom bouillon cube ("Go Bio" brand) (optional) 1/2 lb.  crimini mushroom

The recipe for 'really cheesy fat-free vegan cheese' is based on a surprising recipe from a video by Jill McKeever, the guru over at Simple Daily Recipes. We love it in our family. The 'surprise ingredient' and the lack of any fats make it a real winner for our digestive systems, and I would imagine you will also find that... although, I am not a physician or a nutritionist, and would suggest you go by what those folks have advised you. This is how the Really Cheesy Fat-Free Vegan Nacho Cheese recipe goes with my additions to Jill's base: Makes about 3 cups 1/2 cup rolled oats 1/3 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 1/2 teaspoons salt 1/4 cup roasted red bell pepper 1/2 tsp. garlic powder 1 tablespoon Dijon mustard 1/2 teaspoon Smoked Sweet Paprika 1/4 teaspoon Chipotle pepper powder 1 teaspoon salt 2 1/2 cups water Place all ingredients in a blender and process several minutes until very smooth and we