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I have always loved the Kitchen and enjoy creating and sharing my cooking with others |
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Everyone has a passion...something that makes them feel alive, vibrant, confident, and a part of something bigger than themselves. For me, that is cooking, creating dishes in the kitchen, sharing recipes,tips, tricks, and some musing. I am vegan but my family is not. That said, their favorite dishes will also be included as I want to share my kitchen with as many people as possible. I hope you try some of these recipes out. If you do, please let me know what you think. And, sharing and creating kitchen memories is not a one way street. I hope you will share your own recipes and other kitchen knowledge. Send me pictures of your creations, leave requests for dishes you want to see, and ask for specific information on tips and tricks. While this cookbook is in my port here on WDC, I want it to be a community endeavor where we can get to know each other through food Food is more than just something to eat...it's life, something that us as important as breathing. So. Welcome and I hope you find a place to belong and to express yourself freely. |
Ok still cooking today 😋 this is one of the days I have extra time to create in the kitchen. I love comfort foods and had some peeled leftover raw potatoes that needed using. Now I don't like vegan mayo made commercially. And I wanted a version of potato salad that was healthy offered more nutrients and still tasted great....so I got busy.
Here's the recipe for my creation Vegan Potato Salad 3 medium russet potatoes diced 3 medium sweet potatoes diced 1 cup frozen cut green beans 2 celery stalks diced 1/2 red onion diced small 2 tbsp dill relish 1 cup almond yogurt...you could use soy 4 tbsp Dijon mustard or stone ground mustard 1/2tsp Turmeric 1/2 Tsp garlic powder 1 tbsp Mrs dash southwest Chipotle seasoning 1/2 tsp Italian seasoning 1 jalapeños diced small 1/4 cup nutritional yeast boil russet potatoes for about 10 minutes Add sweet potatoes Continue to boil until just fork tender make sure not to get potatoes mushy Drain potatoes and add to a large bowl Add celery green beans and jalapeño Add onions In a second bowl: Mix together the remaining ingredients Now Add sauce to vegetable mixture Mix well This will need to be placed in refrigerator. I portion mine before placing in refrigerator. But serve chilled ENJOY 😉 as always feel free to make it your own. |
Ok as promised.....
My Vegan Moroccan Stew 1 eggplant 2 zucchini 3 carrots 2 onions 1 bell pepper any color 1/2 bulb fennel 2 to 3 cups cooked beans any kind 6 cloves garlic peeled 1/2 cup raisins 28 ounce can diced tomatoes with juice 4 jalapeños diced seeded 1/2 tsp cinnamon 1/2 tsp cayenne 1 tsp cumin 1 tbsp Mrs dash southwest Chipotle seasoning Vegetable broth to cover 1 tbsp cornstarch 3 tbsp water Cut all vegetables into bite size pieces Add all ingredients except water and cornstarch into a large crock pot Add seasoning you can add salt I just don't use it Make sure broth covers veggies Cook on high for 4 hours When done combine cornstarch and water to make a slurry Stir into stew allow to thicken Serve alone with bread or over rice or quinoa Freeze leftovers in individual portions to enjoy later I'll post a Pic once mine is done 😋 NOTE: YOU CAN ADJUST THE 🥵 HEAT JUST CHANGE PEPPER TYPE AMOUNT OR SPICES THAT ARE A LITTLE HOTTER OR MILDER ( BLACK PEPPER FOR CAYENNE AS AN EXAMPLE) let me know what you think 🤔 |
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