This recipe is for a seasoning for french fries, potatoes, dry rub. I use a different recipe to make my actual ranch.
I was craving something cheesy and awesome to put on things and mix into things. As I look around my kitchen, I was trying to figure out what I could use to accomplish this. Good thing that I stocked up on raw cashews a little over a month ago. Vegan cheeze sauce, here I come!
I only posted a picture of one mason jar but it actually made about one and a half jars total. This cheeze sauce will work really well in a vegan mac n cheese, over some broccoli, or on top of a tofu scramble. So many possibilities! Good thing I didn’t have to go and spend money, because I only get my $20 a week and I plan on using it on Wednesday at the farmer’s market as usual.
So I finally did it! I made some homemade vegan butter… and it is yummy! I ran out of butter and since it is the last month of the no waste challenge, I had to make due with what I had on hand. Time to learn how to make my own. I am so pleased with how it turned out and it got Morgan’s seal of approval! Here we go!
That’s right, you just made a buttery, delicious, luscious concoction that is vegan butter. It’s pretty crazy that you can make something so creamy and buttery out of this seemingly random combination of foods. MIND BLOWN!
Ah yes, yet another muffin recipe! I am still doing the $20 per week challenge. You only get $20 per week for fresh stuff (non food items such as toilet paper and toothpaste do not count, only food items) and the rest MUST be from your pantry, fridge, or freezer (and garden if you are lucky enough to have one). This week we ended up getting some apples, pears, kale, zucchini, blueberries, cucumbers, and carrots, and 1 or 2 peppers. I have plenty of flour and sugar on hand so I can make muffins to my hearts content.
This time instead of making just plain blueberry muffins, I added a little bit of a coconut twist to it. Patrick wandered down the hallway this morning, eyes still closed, and walked right to the muffin container to start stuffing his face. He must have felt so deprived since I haven’t made muffins in about 7 days! They must have gone over well since I already had six muffin cups in my sink by the time I got home from work today.
I’ll count these as a win!
I love the way these muffins smelled while they were baking. In the oven, they smelled mostly of coconut, but once I got them out of the oven… mhmmm!
Every Sunday is pancake day. It’s one of the few meals that we all sit at the table together. My husband and I with our coffee and the children with their pancakes. The smell is amazing! Nothing like starting my week with a table full of smiles and laughter. I love the fact that, when it comes to breakfast food, anything goes for time of day. Breakfast, lunch, and dinner are all good times to have breakfast.
The best part about making pancakes this way is being able to make so many different kinds at the same time. No, wait! I take that back, that is the second best thing about these, the first is that you throw them in the oven and you don’t have to stand over them, pour, flip, pour, flip, repeat. Nope, just throw them in the oven and forget about them for 18-20 minutes. One batch makes 12 pancakes.
Muffin pans are one of my favorite kitchen tools to use. There are so many things that you can do with them and they are extremely versatile.
Sunday mornings are pancake mornings so I always have some homemade pancake mix on hand. It is super easy to make and 1 batch makes about 48 pancakes (each recipe makes 12).
I always like to put the recipe on the bottom of the container since it’s the only thing the container is used for and it is quicker to make more on the fly.
I also put the recipe on the back of the container to make a quick batch of pancakes as well. Top recipe is vegan, bottom recipe is for when my husband makes his.
It’s EZPZ! Put all of the ingredients into an air tight container, close it up, and shake it like you mean it! THAT’S IT!
You can use this just like regular bacon!
Today I wanted some comfort food. I was feeling a bit under the weather so I also just wanted something that would pretty much just cook itself. My mom gave me a pressure cooker that she hadn’t even taken out of the box.
I love Christmas on random days of the year. I really am a sucker for kitchen stuff and they all know it. I couldn’t wait to try it and today was definitely the day to do it! Let’s do it!
I usually add some hot sauce to it and once in a while, some nooch. Either way, it’s delicious and guilt free!
Too many of any fruit? Fruit leather! (or a fruit roll-up if you want to get all nasty processed with added sugar junk). I had mangoes that were about to not be okay and I knew that we weren’t going to use them in time. I wasn’t in a muffin making kind of mood so I settled on fruit leather.
Really, that’s all you need.
When I made mine last night, I had to bake it for 4 hours. After the 4 hours, I turned off the oven and left it in until the morning. When I checked it in the morning, it was the perfect texture and ready to eat.
When your fruit leather is good to go, cut it how you want it and eat. Store in an air tight container for up to 5 days (not that it will last that long). No need to refrigerate.
I love squash because it is such a versatile food. You can make it sweet or savory, bake with it or cook with it, carve it into scary faces for Halloween or turn it into a smoothie. See what I mean?
This recipe gets made in our house about once every two weeks. My daughter absolutely loves this meal, almost as much as her “cabbage noodles” (haluski). She is pretty good at making this herself at this point but she is still now allowed to use the stove, so still a mommy and me meal!
Below are some of the nutrition facts for an acorn squash.
Jen's Vegan Kitchen 