Now I’ll be straight up honest with you here. My vegan pie crust is not flaky, but it is tasty and dependable. I have been making this crust for years and it never lets me down. HERE’S ALL IT TAKES ONE 10-INCH PIE CRUST: 1/2 cup very cold, nondairy margarine 1 1/3 cups whole wheat […]
Read More
Vegan Cream of Chicken Soup Recipe – Not to be eaten as a soup but used in all those casserole recipes that call for cream of chicken soup to moisten the dish. You’re going to want to hug me after you try it in your next casserole. ;D Be sure to check out “Vegan Creamy […]
Read More
Easy creamy cashew cheese is great on crackers, use as a spread on sandwiches, and as the creamy layer on pizza. Here’s how to make 2 cups.
Read More
Portabella Mushroom Bacon – Simple Daily Recipes – Easy enough to make. Great for a chewy, jerky trail snack.
Read More
Watch Jill McKeever turn the unwanted ends of the bread loaf into crunchy croutons everybody loves. Here’s an easy way to make croutons without using unhealthy butter and oils. Plus, a spice blend that works on baked potatoes, roasted vegetables, and fresh popcorn.
Read More
This my go-to recipe for making simple brown lentils to serve four people. I can season them for any dish I get the craving for later, Sloppy Joe Lentils, Meatless Muffins, taco filling, and Italian meatballs. When I feel like cooking several meals ahead a time, I’ll make a larger batch of lentils. For professional home […]
Read More
For all those cooks out there that like to do batch cooking for make ahead meals. I whipped a load of brown lentils that made enough for four meals that would serve four. I learned 3 cups of cooked lentils makes enough to serve 4 for sloppy Joes, meatless muffins, Italian meatballs, and taco […]
Read More
Just as there is more than one way to skin a cat. There’s more than one way to make brown rice. I have come to like my way. Go figure. ;D HERE’S ALL IT TAKES 1 1/2 cups brown rice water Fill a 5.5 quart pot 3/4 full of water. Bring water to a rolling […]
Read More
Polenta works as a bed for Ratatouille, roasted vegetables, or baked with homemade tomato sauce poured over the top. HERE’S ALL IT TAKES 4 cups water 1 teaspoon Greek oregano or Mrs. Dash salt substitute 1 1/2 cups polenta Bring the water to boil. Reduce heat. Add spices to the water. Whisk in polenta, making sure […]
Read More
Lentils are relatively a new thing for me. I’ve known of them for years, and off and on I’ve tried lentil recipes that worked out. My biggest problem with them is getting the texture right. I don’t care for the blown out, mushy results I typically get when I cook up a bag. I’ve told myself every […]
Read More
This is one of my new favorite low-calorie salads. It’s loaded with flavor and it keeps me full right up to dinner time. Get the FULL RECIPE HERE.
Read More
This low fat salad recipe works well because all the ingredients are fresh. Get the FULL RECIPE HERE.
Read More
