Pineapple Cough Relief Smoothie

I was up for hours last night with a bad cough, I’m still staying as quiet as can be so my voice can fully recover. I heard of pineapple being a natural cough remedy so that’s what I planned to try out today. Full of other medicinal yumminess as well.

Recipe:

1/4 cup pineapple

1/2 tbsp organic lemon juice

1 tsp freshly grated ginger

Dash of cayenne pepper

1/4 tsp turmeric powder

Dash of black pepper

1/2 cup filtered water

1 tsp coconut oil

Directions:

Simply blend all the ingredients in a blender and drink.

Enjoy!

Potato, Cauliflower, Vegetable, ChickPea Stew

I’m still not feeling my best so the plus side to that is I get to create a bunch of get well soups/ stews to get me all better.

I’m beyond grateful I’m a natural born cook, because it’s a blessing to be able to whip up delicious tasting meals especially when I’m under the weather.

This stew came out so tasty, and I’m now I’m trying to think of my next big pot of get well soup. I do have a pumpkin and butternut squash needing to be used so it will be with one of those.

Recipe:

1 container of organic vegetable broth

1 cup filtered water

1 can chickpeas drained and rinsed ( save the brine)

1 small yellow onion chopped

2 to 3 cloves garlic minced

3 yellow potatoes

2 cups cauliflower florets

4 carrots

1 cup frozen peas

1 cup fresh or frozen broccoli

1/4 tsp turmeric powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/3 tsp poultry seasoning

1/2 tsp dried thyme

1/2 tsp dried oregano

Sea salt and black pepper to taste

Directions:

I sautéed the onion and garlic in a bit of the chickpea brine with some salt and pepper for about 5 minutes, then I added in the carrots, potato, cauliflower and sautéed a bit.

Then add in the soup broth, water, and seasonings.

I let the soup come to a boil then simmered for 35 minutes.

I then took about a cup of the soup including the potatoes, carrots, and cauliflower and blended that in my vitamix ( careful with this part the soup is hot). I then added that mixture back into the pot and added in the frozen peas, chickpeas, and broccoli and let simmer for about 10 more minutes.

You can really add in any leafy greens or vegetables of choice I used what I had on hand.

Enjoy and get well soon if you are amongst the unlucky ones of us all that aren’t feeling our best!

Vegetable ChickPea Soup With Brown Rice

I’m not feeling the best these past few days, so I ran out yesterday to buy some stuff to make myself a get well pot of yummy plant based vegetable soup.

Downside of living alone is that when I feel crummy I still need to cook myself food, upside is now I have tons of leftover soup to last a few days.

Recipe:

1 carton of organic vegetable broth

1 cup water

1 can of chickpeas drained and rinsed ( I save the chickpea brine from the can and I sautéed the vegetable in it)

3 organic carrots

3 cloves garlic

1/2 yellow onion diced

2 cups cauliflower florets

1 cup green beans I used frozen

Sea salt/ black pepper to taste

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1/3 tsp poultry seasoning

Dash of paprika

Optional 2 tbsp of hemp hearts

I prepared a pot of brown rice so I added that to the soup as I served it. You can add gluten free noodles if you’d like instead.

Directions:

In a large pot I added the onion and diced garlic and sautéed them in the chickpea brine for about 5 to 7 minutes. Seasoned with some salt/ pepper. Then I added in the carrots and a bit more chickpea brine and sautéed for 5 minutes.

Now add in the vegetable broth and water and seasonings with the cauliflower, green beans, and chickpeas.

I brought the soup to a boil then let it simmer for 30 minutes to allow the vegetables to fully cook and absorb flavor.

Feel free to taste test the broth and adjust to taste.

Enjoy!

Avocado Vegan Cheese Sauce

Wowza this sauce is so tasty, or at least I thought it was. I’m not one of those food bloggers who feels the need to write a long intro to my recipes when I’m fully aware you all simply want the recipe anyways so onto this lovely creation I’m blessed I have leftovers of.

Recipe:

1 small ripe avocado

1/3 cup almonds without the peel ( I’ll explain below how to get the skin off your almonds easily if you buy them with the peel already on them)

1 tsp apple cider vinegar

1 tsp onion powder

1 tsp garlic powder

Dash of black pepper

3 tbsp water or more to blend to a creamy consistency

1 or 2 tbsp nutritional yeast ( I use 3 or 4 dashes curry powder for cheesy recipes)

Sea salt to taste

Directions:

If you need to skin the almonds I find it easiest to soak them in boiling water for 1.5 minutes carefully drain and peel the skin off by hand.

Once you have the bare almonds add those to your blender.

Blend the almonds with about 1/4 cup water.

You can add in the other ingredients and blend well to combine.

I used this for a pasta dish over gluten free pasta, but do with it as you please.

Enjoy!

Gluten Free Mashed Potato Cheese Sticks

Nope I’m not quite sure why it took me 38 years of my life to even have the thought to create these, because now I want to make them all the time! So simple and tasty. Next time I’ll sneak in broccoli or puréed carrots for added nutrients.

Please I highly suggest creating these. I wish I had more ingredients to make a bigger batch for leftovers.

Recipe:

2 peeled yellow potatoes

1 cup vegan shredded cheddar cheese ( I used violife)

1/4 cup gluten free oat flour

1 flax egg

Gluten free vegan breadcrumbs ( I used Ian’s brand and added in Italian seasoning, turmeric, black pepper, pinch of sea salt, dash of onion powder)

1 tsp sriracha

Vegan bacn bits

1/2 tsp sea salt

Dash of black pepper

1 tsp garlic powder

1 tsp onion powder

Directions:

Preheat oven to 375 degrees.

Peel and cut up potatoes and add to a pot of boiling water cook for about 30 minutes.

Once potatoes are cooked mashed them and I added everything but the cheese, flour, breadcrumbs, and flax egg to make the mashed potatoes.

Once the potatoes are mashed add them to a mixing bowl and add in the cheese, flax egg, and gf oat flour. Stir well to combine. Do a quick taste and you can add in more sea salt or sriracha and vegan bacn bits if needed.

I put parchment paper onto a baking sheet and formed the mashed potato mixture into the shape of a typical cheese stick.

Place the mashed potato cheese sticks in the freezer for 10 minutes. Helps keep the shape of them.

After 10 minutes in the freezer bread them. Then I baked them for 10 minutes flipped and baked for 5 to 7 more minutes.

Enjoy!

Gluten Free Mashed Potato Everything Bagels

Love being gifted with the ability to 9/10 times succeed with my recipes. I typically make cauliflower bagels, but haven’t had any cauliflower recently so today I used the same concept for those bagels with a bit of adjustment and came up with these lovely gluten free mashed potato bagels.

Pretty simple to create and I think they are quite tasty.

Recipe :

1 1/2 cup gluten free oat flour

1 medium yellow potato peeled

1 tsp baking powder

1/4 tsp baking soda

1 tsp onion powder

1 tsp garlic powder

Pinch of sea salt

Dash of black pepper

Everything bagel seasoning for topping

1 flax seed egg ( 1 tbsp ground flax seed 3 tbsp water)

1/4 cup water

Baking soda soak

2 tbsp baking soda

2 or 3 cups water

Directions:

Preheat oven to 425 degrees

To prepare gf oat flour simply grind gf oats in a blender into a flour. Add to a mixing bowl. Add in the baking powder, baking soda, pinch of salt, onion/ garlic powder and stir to combine set aside.

In a pot boil water and add in the peeled yellow potato and cook thoroughly for about 30 minutes.

Prepare flax egg and set to the side while you prepare the mashed potatoes.

Once potato is cooked mash. I added in sea salt, black pepper, and a tbsp of vegan butter which is optional. You can literally just add in a plain mashed up potato so please don’t fuss over a perfect mashed potato for this recipe. You can also utilize leftover mashed potatoes if you want to.

Now add the mashed potatoes to the dry ingredients along with flax egg and mix to combine them you can mix with hands to get a nice dough.

Shape into doughnuts I got two decent sized doughnuts out of this, but I did plan to do mini ones which would have made four maybe.

In a pot add 2 tbsps baking soda and water bring to a boil. I added in one doughnut at a time and let soak for 30 seconds then flipped and let soak for 30 more seconds then put it on parchment paper on a baking sheet. Did this to both doughnuts.

Topped them with the everything bagel seasoning.

I baked potato them for 22 minutes. Then I sliced them and you can toast if you have a toaster I simply baked them for 10 minutes after slicing.

I made a kale hummus to go with mine as well as vegan butter on half.

Enjoy!

Chickpea Nuggets

This is my second time making these chickpea nuggets and oh my gosh I love how these turned out. I decided to add in some cauliflower and onion to these, and that really made them so good.

I’m totally making these again and again and again!

Chickpea nugget filling recipe:

1 can chickpeas

1 cup cauliflower rice

1/3 cup diced onion

2 tsp lemon juice

1 tsp onion powder

1 tsp garlic powder

1 tsp poultry seasoning

1 tbsp tahini

Sea salt / pepper to taste

1/4 cup gluten free oat flour

1 chia seed egg ( 1 tbsp chia seeds, 3 tbsp water)

Almond meal bread crumb recipe:

1/3 cup almond flour

1/2 tbsp gluten free oat flour

1/4 tsp tumeric

1 tsp onion powder

1 tsp garlic powder

Few punches of sea salt

Dash of black pepper

Few dashes of Italian seasoning

Directions:

Preheat oven to 375 degrees.

First I grated the cauliflower into rice. I added it to a steam tray in a pot and steamed it for 10 minutes.

As the cauliflower was steaming I sautéed the onion in a pan.

Once the cauliflower and onion are ready I added those to my vitamix, you could use your food processor as well. Then added in all the seasonings, tahini, lemon juice. I blended it to combine.

I added that batter to a mixing bowl and stirred in the gluten free oat flour and chia seed egg.

I then shaped the batter into nuggets and dipped and coated with the almond flour crumbs.

I added a sheet of parchment paper to a baking sheet and placed the chickpea nuggets on the sheet.

Baked for 22 minutes then I flipped them and baked for 12 more minutes.

Enjoy!

Chickpea Deviled “Egg” Pasta Salad

I was never a big fan of real eggs before going vegan, but it did love my mothers deviled eggs. I always got in trouble though seeing I would only eat the yolk part.

Seeing I loved her deviled eggs last night I thought why not do a healthier plant based version.

So viola this meal happened! Super easy to make as all my recipes I post are and minimal ingredients. It does have processed vegan mayo in it so if you want a fully non processed recipe then you can make a cashew mayo, which I’ll eventually be posting a recipe for that soon. Hmmm actually may have a cashew mayo recipe on here now that I think about it? I’ll have to do a little run through and if I do I’ll tag that post.

Recipe:

1 can of chickpeas drained ( save the brine comes in handy for baking) keep 1/4 cup of the chickpeas to the side.

2 tsp vegan mayo or cashew vegan mayo

1 tsp lemon juice or ACV

1/8 to 1/4 tsp black salt ( gives it the egg flavor it’s not regular salt)

1 tsp onion powder

1 tsp garlic powder

1/4 tsp Dijon mustard

Black pepper

Paprika for topping

Optional extra sea salt to taste

Gluten free macaroni noodles

1 tbsp filtered water to combine

Directions.

Add all the ingredients to the blender omit pasta of course. Blend to combine. I left it slightly chunky.

Once blended add to a bowl. I mashed up the chickpeas I set to the side with a fork. I then mixed those together.

So yeah that’s basically it.

Cook the pasta according to the package. Rinse pasta with cold water after you strain it to cool it.

Taste the chickpea “egg” mixture and season to your liking if needed then mix in the pasta to combine.

Enjoy!

Chickpea “Tuna”

Sometimes I just think about a recipe all morning and can’t wait to get home to create it.

Been up since 5 am for no apparent reason simply the fact that I now have a little bird friend outside my bedroom window whom chirps so loud I believe he/she does it purposely. Well when I woke up that early I thought about this recipe and wish I could have made it at 5 am, but a vitamix is crazy loud and making this would not have been appreciated by my neighbors in my apartment building.

This is super easy to make with minimal ingredients which is wonderful for those of us who food shop on a tight budget. All of my recipes are budget friendly recipes.

Hope you enjoy this as much as I do. Feel free to be an active follower and if you create one of my recipes let me know if you enjoyed it. It’s rare I get feedback if people actually enjoy the recipes I post. People in the real world love my food so I guess I’m doing something right with food prep!

Recipe:

1 can chickpeas

2 to 3 tbsps vegan mayo

1 to 2 tbsp filtered water to blend

1 tbsp lemon juice

1/3 tsp onion/ garlic powder

Sea salt/ pepper to taste

1 pack of dried seaweed or 3 sheets of nori wrap

Directions:

Drain the chickpeas and save the brine to use as an egg replacement for baking.

Add all the ingredients to a high speed blender and blend to combine into a creamy dip consistency.

If you want more texture to the ” tuna” then save about 1/4 cup of the chickpeas and slightly mash with a fork then fold it into the creamy portion made in the blender.

Once blended you can eat it how you choose. I decided to add it to gluten free pasta which was so so good!

Enjoy!

Vegan Cottage Cheese

Before I went vegan I absolutely loved cottage cheese. For many years I planned to make a plant based version, but for some reason I never tried. Most recipes call for raw tofu, but that made me gag. To my surprise I made a really easy and delicious vegan cottage cheese.

Hope you enjoy this as much as I did.

Recipe:

1 cup cashews soaked and drained

1/2 cup tofu either broken up into chunks with your hands or a fork

1/3 cup canned coconut milk

1/4 tsp dijon mustard

1 tsp lemon juice

2 to 3 tbsp vegan mayo ( sounds odd, but it gives great flavor)

1/2 tsp onion powder

1/2 tsp garlic powder

4 dashes curry powder for cheese flavor or 2 tbsp nutritional yeast. For budgeting purposes I use curry powder for cheese flavor.

Sea salt to taste

Directions:

Preheat oven to 400 degrees. Season the tofu with a bit of sea salt and add 1 tsp of the cheese sauce to it and mix to combine.

Line a baking sheet with parchment paper and spread tofu out onto the baking sheet. Bake for 20 minutes. As tofu is baking make the cheese sauce.

Add all the cheese ingredients to a high speed blender. I used my vitamix and blended on high speed which is best for a creamy consistency.

Once blended add to a bowl. You don’t want a super thick consistency so if needed add a bit more coconut milk.

Once tofu is baked let cool. Once cooled stir that into the cheese sauce.

Now you’ve just made vegan cottage cheese!

I made this cottage cheese for gluten free bow ties and cottage cheese which is a meal I grew up eating.