Seasonings & Dressings

Spicy Avocado Lime Dressing

Any excuse to eat avocado is a good one! They are such a versatile food and can be used in sweet or savory dishes. I personally like using it in sauces and dressings to add the creamy and silky consistency.

What do I need?

  • 1 large avocado (make sure it’s ripe)
  • 3-4 cloves of garlic
  • juice from 2 limes
  • 2 TBSP apple cider vinegar (ACV)
  • 1/2 cup of oil of choice (I use EVOO, avocado, or safflower oil)
  • 1/4 cup of water
  • celery seeds or celery salt to taste
  • 1/2 bunch of cilantro or parsley
  • salt and pepper to taste
  • hot sauce or sriracha to taste

How do I make it?

  • Pulse avocado, garlic, lime juice, ACV, and cilantro or parsley until smooth.
  • Slowly add in EVOO until combined and adjust to desired thickness with water.
  • Season with celery salt/seeds and black pepper to taste.

I use this dressing on my salads, slaws, and in wraps. You can make it more creamy, or more spicy, or you can go all crazy and do other stuff to it. It’s yours to experiment with and it is fine as it is or you can use it as a base to make something magical!

You can store this refrigerated for up to two weeks!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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snacks

Pickled Asparagus

I absolutely LOVE asparagus any way that I can get it. Pickled is my new favorite was to eat it because it’s fast, convenient, and I love the dilly sour taste. I can’t get enough of it, so when I see asparagus on a sale, I stock up and get to canning!

What do I need?:

  • 1 lb of asparagus spears
  • 1 cup of white vinegar
  • 1 cup of water
  • 1 tsp whole peppercorns
  • 1/2 tsp pink salt
  • 1/2 tsp red pepper flakes
  • 1 tsp of dried or fresh dill

How do I make it?:

  • Clean you asparagus
  • Snap at the natural break (hold the tip and the end and bend until it snaps on its own)
  • Put the dill and red pepper flakes in the mason jar(s)
  • Pack your mason jar(s) as much as you can with the asparagus
  • Meanwhile, bring water, vinegar, salt and peppercorns to a boil for one minute.
  • Pour the mixture over your asparagus up to 1/4″ from the top of the jar.
  • Let sit 24-48 hours.
  • Store in the refrigerator for up to a month (not that they will even last more than a few days).
This picture is after 3 days

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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breakfast

Peppermint Mocha Chia Seed Pudding

I love having a quick, easy, healthy breakfast that is ready when I wake up and takes care of my sweet tooth. Chia seeds are versatile as well as a good source of omega 3s and fiber. Typically I use chia as a thickener for smoothies, egg replacer in baking, and PUDDING!

What do I need?:

  • 1 1/4 cup of non dairy milk
  • 1/4 cup of chia seeds
  • 2 TBSP cocoa powder
  • 1 TBSP mape syrup (the real kind)
  • 1/4 tsp peppermint extract or crushed candy cane

How do I make it?:

  • In a mixing bowl combine all ingredients and mix them to death.
  • Put in container or bowl and refrigerate overnight or for at least an hour to thicken to pudding firmness.
  • Eat

I like to separate my pudding into mason jars. Different sizes and number of jars depending on who I am making them for (children like the smaller jars). You can top the pudding with non dairy whipped cream or some crushed oreos if you want it to be more of a pie flavor/texture.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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Desserts

Baked Vegan Donuts

What do I need:

How do I make it:

  • Whisk ground flax seed and water together and let sit.
  • Combine all dry ingredients
  • In a separate bowl, mix liquids and flax mixture
  • Pour wet into dry and stir until combined
  • Grease molds if needed
  • With a piping bag or a ziploc bag with a corner cut, fill the molds as per the picture below.
  • Bake for 10 minutes.
  • Let sit for 2 minutes before removing them from the molds.
  • Let cool before dipping them into the glaze of your choice (but they are still really good eaten warm without any).

For glaze:

Either glaze you use, you just need to combine all ingredients until incorporated.

Maple Glaze:

  • 1/2 cup of powdered sugar
  • 1/4 cup of real maple syrup (don’t use the cheap stuff from the grocery store as it is too thick and your glaze will not turn out right. Real maple syrup is runny and the perfect consistency)
  • 1/2 tsp of maple or almond extract (optional and either is good)

Sugar Glaze:

  • 1/2 cup of powdered sugar
  • 2-3 tsp of non dairy milk
  • 1/2 tsp of vanilla extract

Send me some ideas for next time. Just remember, anything you can make I can probably make vegan.

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snacks

Pumpkin Seeds

It’s that time of year again! PUMPKINS! We never carve pumpkins because, let’s face it, it’s a bit of a waste. We always paint ours so that we can turn them into pumpkin pies, cookies, smoothies, pancakes, muffins, etc. I’ve never really been a fan of pumpkin seeds until this year. I decided to try them again. I think it would have been a better experience without braces, but none the less, it was delicious.

There are several good health benefits of pumpkin seeds:

  • Good source of plant protein
  • Improves prostate health
  • Helps with insomnia
  • Good source of antioxidants
  • Reduces inflammation and helps with arthritis
  • Prevents kidney stones
  • Reduces bad cholesterol
  • Boosts metabolism
  • Reduces high blood pressure

What do I need?

  • 1/2 cup of pumpkin seeds
  • 1 tsp of olive oil or avocado oil
  • Other ingredients vary depending on flavor combo

How to make this:

  • Soak in room temperature water overnight.
  • Preheat the oven to 300 F. I make several flavors, so I use foil boats to separate them. You should line your baking dish or cookie sheet with foil or or parchment paper
  • Clean and dry the pumpkin seeds
  • In a small bowl, mix your selected seasoning together and set aside.
  • Toss your pumpkin seeds with your choice of oil and seasoning mix.
  • Spread on sheet in even layer. If you do not, you must stir frequently to get them to bake evenly as opposed to steaming them.
  • Bake for 20-40 minutes stirring every 10 minutes until they are done.
  • Seeds will crisp as they cool so DO NOT WORRY.

Here are some flavor ideas or you can get creative and make up your own.

PIZZA

  • 1 TBSP nutritional yeast or vegan Parmesan cheese
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp pink salt
  • 1/4 tsp granulated garlic

SWEET AND SPICY

  • 1 TBSP brown sugar
  • 1/2 tsp pink salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper

CINNAMON SUGAR

  • 1 TSP brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp pink salt

SALT AND PEPPER

  • 1/2 tsp pink salt
  • 1/2 tsp black pepper

CURRY

  • 1-1.5 tsp curry powder depending on your taste

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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Soups

Coconut Lemongrass Soup

I have been missing and craving some coconut and lemongrass soup. When I worked at the Blockbuster in Blue Bell, PA, there was a little Thai restaurant named Thai Orchid. Here’s there menu.

https://thaiorchidbluebell.com/lunch-menu.html

They had the best soups ever. I think it was pretty much all I ever ordered besides their heavenly curry. I remember both their Tom Yum and their Tom Kah soups. I made my own version of both recipes kind of mashed together. It brought back some wonderful memories.  Not only was that my favorite job of all time, but I also worked with people that absolutely loved good food.

What do I need?

  • 1 block of firm or extra firm tofu; pressed
  • 1 cup of carrots cut into bite sized pieces
  • 2 lemongrass
  • 1 tsp ground ginger
  • 2 green onions
  • 1/4-1/2 tsp of cayenne pepper depending on your heat tolerance and preference
  • 1 can of bean sprouts; drained
  • 1 lime cut into wedges to squeeze over finished soup
  • 1 cup of mushrooms (I roast mine first but you don’t have to)
  • 1/2-1 onion
  • 2 cans of coconut milk (don’t use that light shit)
  • 3 cups of veggie stock
  • 2 Tbsp of soy sauce or liquid aminos
  • 1/2 tsp pepper
  • zest of one lemon
  • 1 tsp sugar

How do I make it?

  • Sauté onion, garlic, and chopped mushrooms for 2-3 minutes
  • add carrots, lemongrass, soy sauce, lemon zest, ginger. cayenne pepper, salt, pepper, veggie stock, and coconut milk
This is lemongrass. It smells absolutely heavenly when you are cutting it up OR cooking it.
  • boil for 15-20 minutes
  • add bean sprouts and tofu and boil for another 5 minutes to heat them through.
  • serve with lime wedge

I was almost in tears when I sat down to eat this soup. It tasted just like I wanted it to and pictured it in my head. It has been the best soup I have made to this day and it will definitely be hard to top this one.

Send me some recipe ideas for next time. Just remember, anything you can make I can probably make vegan!

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breakfast

Cereal Bars

I always have a ridiculous amount of cereal in my house. I’m not sure what I’m actually stocking up for, but I do have plenty. I can never figure out what to do with it all, and yes, not buy it would be the obvious thing, but my children go through spurts of wanting it and not wanting it. Therein lies the problem. I decided a little while back to transform it into something that they will eat and still keep it a breakfast food. So far it has been a hit.

What do I need?

  • 3 cups of cereal (whatever you have on hand, preferably healthy)
  • 3 cups of rolled oats
  • 1/2 cup ground flax seed
  • 1/2 cup of chia seeds
  • 2 cups of natural peanut butter (creamy)
  • 1 cup of agave or any liquid sweetener
  • 2 tsp vanilla extract
  • sea salt to sprinkle on top

How do I make it?

  • Stir together your cereal, oats, chia seeds, and ground flax and set aside.
  • In a small pot, heat up your agave and peanut butter over medium heat until melted and softened. Turn off heat and add in vanilla extract.
  • Mix your dry ingredients and peanut butter and agave “sauce” together until incorporated.
  • Line a 10X15 baking pan with parchment paper and press mixture into it evenly.
  • Sprinkle with sea salt or pink salt.
  • Once you let the cereal bars cool, cut them into squares or rectangles and enjoy.

The cereal bars last up to a week outside of the refrigerator or a few weeks refrigerated.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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Main Dishes

Sloppy Jolene

What do I need?

  • 1/2 c onion diced
  • 2 cloves garlic minced
  • 3/4 c water divided (1/2 then 1/4)
  • 2/3 c ketchup
  • 2-3 dashes of soy sauce
  • 1 Tbsp brown sugar (or 1 tsp white sugar + 1 tsp maple syrup)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp apple cider vinegar
  • 1 tsp sriracha or hot sauce
  • 1 Tbsp oil of choice
  • 1-2 cups of meat substitute (beans, lentils, plant-based meat substitute, or chopped mushrooms). Remember that if you use chopped mushrooms, you need to add a little bit more because the mushrooms will shrink down.
I like to keep a couple of these on hand just in case my husband makes dinner instead of myself. It’s quick, easy, and no fail.

How do I make this?

  • Saute onions in oil until translucent
  • Add garlic until aromatic
  • Pour in first bit of water then add ketchup, soy sauce, brown sugar, salt, and pepper. Simmer for 3 minutes.
  • Add additional water and simmer for 10 minutes or until thickened. Stir often.
  • Stir in vinegar and sriracha or hot sauce.
  • Add in chopped mushrooms, lentils, meat substitute, or beans for the “meat” part.
Mhmmm

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Canned Goods

Applesauce

Gotta love canning stuff so you have a decent amount to last you for a little. I make applesauce often because not only do I use it as a snack for the children, but we also use it in place of eggs for baking! 1/4 cup of applesauce is equal to one egg and it makes your recipe more moist and fluffy. Try it, I promise you will love it.

I make applesauce two different ways. One way I make it is while I am making apple cider so that I don’t waste anything. Here is the link if you want to check it out.

https://misscherise.home.blog/2019/10/03/crock-pot-apple-cider/

What do I need?

How do I make it?

  • Core the apples (remove the stems and seeds)
  • Put the apples and spice in the pressure cooker
  • Set your pressure cooker to 10 minutes or if you have food settings, set it to meat/chicken
  • Once it’s done and you release the valve, add your apples to a blender and blend away!
  • Add your applesauce to your mason jars leaving an inch of space.
  • Place your jars in your pressure cooker again using the metal riser and fill with water 1/4 of the way up your jars.
  • Put your pressure cooker to the canning setting and let it work it’s magic.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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Drinks

Crock Pot Apple Cider

It’s that time of year again! I can never say too much that I love fall. I love everything cozy about this weather and season. Even though it was 84 degrees today, we were still looking forward to apple cider today! I bought a whole bushel of apples today at the farmer’s market. Going to the same people every Wednesday does come with some great perks like getting a better deal on veggies because you buy a bunch from them. I always ask if they have seconds of anything. If they don’t sell the seconds by the end of the day, they get tossed out, so they are happy to make something off of them considering that they know they will definitely sell the good stuff. I hate food waste with a passion.

Apples always get used in our house one way or another whether it be snacking, applesauce, apple cider, apple pancakes, or apple muffins. Who doesn’t like a good apple?

What do I need?

  • about 20 apples*
  • 8 cinnamon sticks
  • 6 whole cloves
  • 2 tsp vanilla extract
  • Water
  • brown sugar, white sugar, or both to taste (I don’t use sugar because we don’t really like sweet apple cider)

How do I make this?

  • Add apples, cinnamon sticks, and cloves to the crock pot.
  • Fill the crock pot with water but give yourself 1-2 inches of space because the apples will expand and also float.
  • Cook on high for 4 hours or on low overnight.
  • I strain the liquid through a fine strainer and put the meat and skin of the apples into a blender to turn into applesauce.
  • Mix the vanilla extract into the cider and add sugar if wanted.
  • If you don’t feel like fishing out the cloves and cinnamon, put them in a mesh bag before placing them into the crock pot so you can just pull it out at the end. I use reusable mesh produce bags because they are fairly big and you can spread them in the middle of the pot.
  • Serve cider hot or cold.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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