This savory, creamy gravy is delicious on anything from mashed potatoes, to stuffed squash, to tofu scramble. Since it’s so low in fat, it doesn’t have to be a once in a while treat.
Use brown rice flour to make this gluten-free.
Winter Spice Cookies
These cookies have the flavor of a gingersnap, and the texture similar to a molasses chew. Usually I make things a few times after I create them before posting the recipe but not this time. I’m just that eager to share.
I’ve been asked several times lately if whole wheat flour can be used in place of oat flour in my recipes similar to this one. My answer is yes, however I’d use whole wheat pastry flour since it’s finer than regular whole wheat, which may be too coarse. Using all whole wheat in this recipe, as opposed to half oat and half wheat, would probably result in a less dense cookie, which may or may not be your thing. Personally, I’m all about dense. As I’ve mentioned before, light and airy makes me feel like I ate just that – AIR! The reason I use oat flour in so many recipes is not because I have anything against wheat. I don’t. It’s just that wheat is everywhere, in so many forms. I just like to sub other types of flour, and stay away from wheat when easily doable so that I’m eating more variety, and not so much wheat. As well, many people eat gluten-free diets so I try to incorporate as many suitable recipes as I can into my repertoire.
One more thing. The batter for these babies is SO good. I may or may not have eaten an entire cookie’s worth of batter. 🙂
The butternut squash I bought 2 weeks earlier was calling out to me, I could hear it (not really, but just work with me here). “How long are you going to let me sit here on the counter before I rot?” Okay! Okay! I’ll cook you! But then what should I do with you? Well, after I roasted it, I got the idea to cut into bite-sized pieces and make a stew. The squash and I were glad I did!
They do sell pre-cut squash which would save some time. Just sprinkle with salt and pepper and roast on parchment covered cookie sheet at 400 for 30 minutes . I think the roasted flavor adds to the stew, but you could just can add the squash to the pot and cook that way.
Quinoa. Not my favorite grain, but I’ve included it in my diet for several years now as I know it’s super healthy. It’s packed with protein (a complete protein containing all 9 essential amino acids), fiber (twice as much as most other grains), vitamins and minerals, and it’s gluten-free. I knew it could be eaten as a hot breakfast cereal, and on this cold, drizzly morning I decided to give it a try. Generally, I have my smoothie which has mixed frozen berries, banana, kale, spinach, flax seeds, etc., but just wasn’t feelin’ it today. I’m so glad I mixed up my routine. This hot cereal is so good! Experiment with different fruits and maybe add a sprinkling of chopped walnuts or ground flax seeds.
Whenever I serve this thick and creamy potato chowder to guests (non plant-based), they can’t believe it doesn’t contain dairy or cheese. For an even lower-fat version, leave out the cashews. The result will still be delicious.
A delicious spin on basic hummus. Make sure to use fresh basil! Dry just won’t give you the same, wonderful flavor. Hummus is so easy to make – there’s really no need to ever buy pre-made, especially considering how much fat is in most store-bought varieties.
I had never made pumpkin soup before. Shocking, I know, considering what a pumpkin freak I am. Well, I gave it a go recently. As per normal, I was determined to listen to my culinary instincts rather than follow a recipe…not sure if that’s big ego or just a can-do attitude talking :). Either way, my instincts paid off, big time!!! This soup rivaled any pumpkin soup I’d ever had, including the non-vegan, really fattening varieties I’d had in years past. Try it! As you know, I don’t cook with oil as a rule, but the small amount of truffle oil stirred in just prior to serving MAKES this soup, in my opinion.
This recipe comes from Lindsay Nixon’s cookbook Happy Everyday Herbivore. This is the basic version; feel free to experiment by adding potatoes, spinach, peppers, anything you’d throw in with scrambled eggs. It calls for Himalayan black salt, or Kala Namak. You can find this product on Amazon. I couldn’t believe when I opened the jar! Smelled just like eggs! So strange…and cool! Try it!
Unlike traditional Sloppy Joes which are made with ground beef, these Josephines are made with either crumbled tofu, chickpeas or tempeh. Either is delicious!
This peanut sauce is delicious over steamed veggies, rice noodles, tofu, or even potatoes. Many possibilities!!