Organic Granny

This delicious recipe for an Oriental dish, fried Garlic-Ginger Eggplant, is provided by my delightful Facebook friend, Rita Hinds . Here we go with Rita's recipe for Garlic-Ginger Eggplant : INGREDIENTS: 1 Eggplant 3 T. fresh ginger 3 T. Fresh garlic Green chili (I used red pepper flakes) Scallion onions 3 T. Non GMO Cornstarch 1 tsp. Organic Cane Sugar Soy sauce or Braggs Aminos Water INSTRUCTIONS: 1. Cut up eggplant in bite size pieces(put in bowl) sprinkle with salt and lemon juice. Let it sit for 15 minutes(this formula will draw out excess water) Pour out water/ rinse and pat dry with towel or paper towel. 2. Coat eggplant with cornstarch. This will depend on how much eggplant you have. 3. Fry eggplant until crispy(the cornstarch makes it crispy). Set aside. 4. Sauté onions, garlic, ginger 5. Add soy-sauce and sugar to the pan and then a little water (this will depend how much eggplant you have to cover with the sauce) then add water and some

Okay I will get right to the recipe, since that is what I like when I want to bake something. But while the kuchen bakes, please read the story of 'the apricot delivery' below the recipe, okay? Thanks (oh yes, and your comments are gold! I love them-- as most bloggers do-- and ask any questions too!) VEGAN KUCHEN with FRESH FRUIT TOPPING 1. Sift all the following into a large mixing bowl.  Whisk to combine well: 2 cups, 250g All-Purpose flour 2 teaspoons, 8.87g baking powder 1 teaspoon, 3.4g baking soda 1/3 teaspoon, 1.95g fine sea salt 2/3 cups, 132.57g sugar 2. Mix together the following in a 2-cup measuring cup: 3/4 cup, 184g non-dairy milk 3 tablespoons, 47.02 non-dairy yogurt 1/3 cup, 72.16g coconut oil, melted 2 tablespoons, 30g apple cider vinegar 2 teaspoons, 9.86g vanilla extract 3. Add the wet ingredients (#2) to the dry ingredients (#1) and use only as many strokes as needed until batter is combined.  Over-stirring can result in a tougher te

Summer is here!  In celebration of all the new vegans everywhere, and in recognition of all those who have been eating vegan for years, here is a summertime roundup of vegan ice cream and other frozen treat recipes that you can make yourself!  I have included a short ingredients list so you can do a scan and see which ones suit for you and/or your family.  Just click on the link and go directly to the recipe.   Mango-Blackberry Vegan Ice Cream Ingredients :  nondairy milk, frozen mango chunks,  starch, vanilla, maple syrup, ripe avocado, blackberry jam Blueberry Nicecream on Raspberry Chia Pudding Ingredients: Nicecream : frozen blueberries, frozen bananas Pudding : chia gel, raspberry jam, nondairy milk, maple syrup Spunky Monkey Ice Cream Ingredients: chia seeds, frozen banana, cocoa or cacao,  maple syrup, vanilla, peanut  or nut butter Maple Walnut Cashew Banana Ice Cream Sundae Ingredients: coconut milk, ripe frozen bananas,

This is the perfect pesto for anyone who is short on the standard basil and has fresh oregano taking over the yard   But you could still use basil, or arugula, or your fave other green. Add the olive oil to your blender  And then all the other ingredients.  Salt and pepper to your preference  but I suggest you start with a 1/2 teaspoon of sea salt.  Less is more  right? Spin up and store in a jar or other container with a lid in the fridge. Delicious on pasta, crackers, bread, celery sticks, quinoa, wraps. See these 3 high nutrition, gluten-free pasta suggestions HERE See 7 Things you Can Use Oregano Flowers for HERE