Getting into these colder months I definitely day dream more about eating a hot meal. But I also still have to go to work…enter the slow cooker!
This may be a little soon for some people, but I love thanksgiving food (stuffing!!) so much that I’m just going to post this Chicken and Stuffing Slow Cooker Recipe.
When I make this I’m going to:
- replace the water with Imagine Foods no chicken broth
- for the gravy mix, I’m going to buy those GF gravy packets from whole foods
- I might change my mind on this, but maybe the Glutino cornbread stuffing?? or Gillian’s if I can find that in a store around here!
- replace butter with Earth Balance buttery spread
Note to self: check out more recipes from this page!
Fall in general starts pie season, but I really start to get into it around Thanksgiving! Now that the holiday pies are all gone, I found another recipe I’d like to try!
The original recipe for this Avocado Key Lime Pie isn’t gluten free or dairy free, but here is my version of the ingredients I want to use when I make this:
- 1 1/2 cups of GF graham cracker crumbs (kinnikinnick brand)
- 1/2 softened coconut oil
- 8 oz cream cheese alternative (either daiya or homemade cashew based)
- 1 avocado
- 3/4-1 cup coconut sugar
- 3 TBS key lime (if you can find it) juice
- 3/4 DF whipping cream alternative (preferably chilled canned coconut cream separated from the water)
- 1/2 TBS lime zest
And maybe some extra “whipped cream” for garnish 😀
Also this recipe is already vegan!
This was inspired by one of the HotForFood “RECIPE?!”s on their YouTube channel 🙂 I was improvising and eyeballing as I went along, so this recipe is the approximate measurements of what I used. Sometimes I like a lot of filling on my sandwiches, so you can definitely make a little more than what’s listed if you do too!
Servings 2 (aka 4 small roll sandwiches)
- 6-8 medium sized sliced baby bella/cremini/mushrooms
- optional: 1/4 diced small yellow onion
- 3/4-1 cup cooked bean of choice
- oil for the pan
- salt, pepper, garlic powder, onion powder to taste (maybe about a tsp each?)
- smoked paprika!! (this will not be the same if you use regular #smokedpaprikaornopaprika)
- 4 tbs of bbq sauce of choice
- bread of choice (optional: toast the bread!)
- side dish of choice
- First, make sure the vegetables are cut up. For fun, I also rough chopped the beans a little bit.
- Heat a saucepan with some oil to medium heat. Add the mushrooms and onions. Sprinkle with salt, pepper, and smoked paprika. Stir to combine.
- Once the mushrooms and onions are about halfway cooked, push them too one side of the pan. Put a little oil down on the exposed part of the pan. Put the beans onto the oiled part of the pan and sprinkle with salt, pepper, and smoked paprika. Stir everything in the pan to combine. If you aren’t using canned beans and you freshly cooked them (aka they’re still hot), you can add the beans after the mushrooms and onions are cooked.
- Once the mushrooms and onions are cooked and the beans are warm, add the bbq sauce, garlic powder, and onion powder. Let this cook down and absorb a little bit into the food (for me, about 2 minutes).
- Plate the delicious bbq food on the bread and eat! 😀 You can also drizzle a little extra sauce on top!
What I Used:
- for the beans I used equal parts canned chickpeas and black beans (not bpa lined)
- for the bbq sauce I used Annie’s! this is one of my favorites and is vegan!
- for the rolls I used BFree rolls
- I served my sandwiches with salad
What I Wish I Had In My Fridge That Really Would’ve Been Delicious:
- Daiya cheese! Either the cheddar shreds or the pepper jack!
I finally got a nice blender 🙂
Today I celebrated by making cashew milk!
- 1 cup soaked raw cashews (3/4 cup before soaking)
- 4 cups filtered water
- soaked (like 10 minutes) dates (to taste, i used 4)
- pinch of salt
- dash of vanilla extract
- optional: extra sweetener such as maple syrup or agave
Blend, blend blend! Enjoy 😀 optional:strain through a nut bag, but it usually blends pretty smooth
And I had a green smoothie too! Mmmm 🙂 Greens, frozen fruit, banana, coconut water!
I came across this video by Reese Regan:
I thought the pancake recipe was amazing!
- 2 bananas
- 1 1/4 cup gluten free steel cut oats
- 1/2 cup gluten free flour
- 1 1/2 of milk (almond or cashew for me!)
- 2 tsp baking powder
- heat up a pan to high heat and oil (even if it has a low smoke point, I used coconut oil)
- pour some of the batter into the pan
- once the pancake starts bubbling in the middle, flip!
- enjoy stacks on stack of vegan and gluten free pancakey goodness 🙂
I wanted to try Gee Free brand puff pastry dough since I found it a few weeks ago. I finally got my hands on some. Of course I couldn’t let my homemade jelly go to waste, so I made a childhood favorite 😀
I wanted to use parchment paper, but I was out. So I lightly greased a baking sheet with coconut oil and dusted it with cornstarch.
I didn’t use a recipe and made this all up as I went along..
You Will Need:
- 1 sheet puffy gee free puff pastry dough
- about 3 tsp jelly of choice
- 1 egg
- pastry brush
What To Do:
- Preheat oven to 425○F
- Place pastry sheet horizontally on cutting board. Cut into 3 equal columns and 2 equal rows (for a total of 6 equal squares).
- Gently pull the squares a little bit bigger.
- Place about 1/2 tsp of jelly into the center of each piece.
- Gently fold one corner of each piece to the corner diagonally across from it, creating a triangle.
- Use fork to press around the open edges and corners, securing them down.
- In a small bowl, scramble the egg. Use the pastry brush to spread the egg wash over the tops of each turnover.
- Place in oven for about 10-12 minutes until the dough is lightly browned.
- You probably want to let these cool. But maybe eat with ice cream or drizzled chocolate or something yummy?? 🙂