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COMFORT BOWL

Take Me Back Comfort Bowl

This takes me to a place of total comfort. It is hearty and warm. It’s salty and sweet. It reminds me of thanksgiving with BBQ sauce instead of cranberry. You can always add or take away any of the toppings you don’t love. Do yourself a favor and make it on a rainy day.

Serves 4

  • 1 recipe of mashed potatoes- heated warm
  • 1 bunch of kale destemmed and chopped
  • ½ onion sliced
  • ½ cup mushrooms-sliced
  • 1  small bag frozen corn thawed
  • 1 cup BBQ sauce-your favorite jar or recipe
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon extra virgin olive oil

In a hot skillet on medium heat, add olive oil to pan and add the onions, cook for one minute then add the mushrooms, saute one minute and then add the kale. Add salt and pepper. Cook for two more minutes and take off the heat. For serving to add a scoop of mashed potatoes in a bowl and top with pan sauteed veggies and top with a dollop of BBQ Sauce.

I love mashed potatoes—and not just at the holidays. They make the perfect bed for whatever savory dish you are serving.

SERVES 6 PREP TIME 25 MINUTES

4 cups water 3 russet potatoes, peeled and quartered 1/8 cup vegan butter 1/2 teaspoon salt 1/4 to 1/2 cup nondairy milk Bring the water to a boil in a large pot over medium-high heat. Add the potatoes, and cook until they are soft but not falling apart, about 20 minutes.

Drain the potatoes and return them to the pot. Add the butter, salt, and the mil slowly. Mash with a potato masher until all the lumps are gone. If desired, stir in another ¼ cup of milk.

Recipe Notes:

Sub russet potatoes with sweet potatoes or cauliflower, and follow the same instructions.

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HEAVENLY NOT FRIED AVO TACOS

  • 1 box gluten-free breadcrumbs (10.5 ounces) (make sure it is vegan)
  • 1 teaspoon salt, divided
  • 2 ripe avocados, peeled and sliced
  • 1 tablespoon olive oil, plus more for frying
  • 3 teaspoons relish
  • 1 cup vegan mayo
  • 1 head green cabbage, shredded
  • ¼ cup shredded red cabbage 1
  • 2 tortillas (gluten-free flour or corn, your choice)
  • Hot sauce (optional)
  • Preheat the oven to 400°F (if baking the avocado).

Put the breadcrumbs in a shallow bowl and mix in ½ teaspoon of the salt. Dip the avocado slices into the breadcrumbs, pressing to coat; set aside.
You can either pan fry or bake the avocado. To pan-fry: coat a large skillet with oil and place it over medium heat. When the oil is hot, add the breaded avocado slices and cook for 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate to drain. To bake: line a baking sheet with parchment and grease the parchment with a little olive oil. Arrange the avocado slices on top and bake for 15 minutes or until golden.

To make the sauce, combine the relish, remaining ½ teaspoon salt, and vegan mayo in a small bowl. Stir well with a fork until no lumps remain. Taste and add a little relish juice for extra fla vor.

Heat the tortillas in a skillet over low heat, or warm them in the oven.
Mix together the green and red cabbage in a large bowl.

In the center of each tortilla, place 2 avocado nuggets, a handful of cabbage, a dollop of sauce, and a few drops of hot sauce, if you like. Celebrate this miracle on Taco Tuesday or Sacred Sunday.

SWEET POTATO BURRITOS

I’m always trying to change up new flavors into burritos. This is one of my favorite new recipes. The coco rice is buttery tasting, the sweet potato and beets are crunchy and the red pepper cashew cheese adds creaminess.

Roasted seeet potato and beets

  • Preheat oven 400
  • Line sheet pan with parchment paper
  • 1 sweet potato, chopped in 1/2 inch nuggets
  • 1 beet, chopped in 1/2 inch nuggets
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt

On sheet pan mix sweet potatoes, beets, olive oil, and salt.
Cook in the oven for 30 minutes until golden and caramelized.

Coco Rice

This is so yummy. Trust me. It somehow reminds me  buttered rice.

  • 1 cup jasmine rice
  • 1 cup coconut milk ( canned)
  • 1 cup water
  • 1 teaspoon salt

Mix ingredients in a saucepan and bring to a boil of high. Once you have bubbles, stir, fiber and turn down to low. Cool for 20 minutes.

Roasted Red Pepper Cashew Cheese

This is like cheese sauce with a kick. It’s creamy, dreamy and spiced not spicy.

  • 1 cup cashews
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 roasted Red bell pepper and a  splash of juice

Mix all ingredients in vitamix or high powered blender gradually bringing up to high and blending for 30 seconds.

FOR BURRITOS

  • 4 tortillas (warmed)
  • Black beans ( homemade or canned
  • Romaine lettuce shredded

Assemble burritos by layering tortilla

With, rice, cashew cheese, beans, roasted veggies, and lettuce. Roll into a burrito!

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Mac and Cheese Please

Yes please to mac and cheese but without the dairy and gluten, double, please!
Have fun and add yummy sauteed vegetables or top with bread crumbs. We use carrots with cashew cheese to create our sauce.

  • 1 package brown rice elbow macaroni
  • 1 carrot cut in thin circles
  • 2 cups cashew cheese-see recipe
  • 1 teaspoon salt
  • Pepper to taste
  • Hot sauce optional

Make pasta according to box instructions. In a small pot boil or steam your carrots until they are soft about 10 minutes. Remove from heat and drain. In a blender add carrots to cashew cheese and blend. Once you strain pasta, add it back to pot and add cashew carrot cheese. Stir in salt and pepper. Serve Hot.

NOW WE ARE ON TO SNACKS

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