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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 🤔 |
| I will be adding my recipe for Moroccan stew tomorrow. Have to clean the house today so didn't get much done I did get all the groceries for the next couple of weeks 🙃 and worked this morning. That said I am going to pop the stew into the crock pot later tonight then add the recipe after ...which will be after midnight 😌 Please a se remember to add your own creations and enjoy the recipes of other contributors |
| https://sugarspunrun.com/chicken-corn-chowder/ A great recipe recommended by Max Griffin 🏳️🌈   I took the liberty of using his picture of the finished dish to include here. He did make a couple of minor changes that I am including here so that you may try them as well 😉 Added diced carrots celery red peppers and jalapeños Links he thought would be helpful: https://www.amazon.com/JETKONG-Powdered-Dispenser-Stainless-Spring-operated/dp/B... He suggested this tool as a way to add the flour that is needed to be whisked into the recipe to avoid getting clumps of flour in the final product, which I think is genius as I also have had this happen when making various recipes 😉 Please let us know what you think 🤔
Thank you so much for your contribution ❤️ Also, he said that this creator has a multitude of great recipe and recommended you try several 😉 😀 |
Here's a wonderful story and recipe for you to enjoy 😉 please let the creator and myself know what you think 🤔
And thanks so much for your contribution 😊 |
In the US breakfast often brings to mind biscuits,eggs, sausage, bacon,gravy,cereal, orange juice or even poptarts. BUT that doesn't have to be the case. At one time in the not so distant past,breakfast was often leftovers from last night's dinner. And, for me, that is often the case still. I find that I enjoy a more savory breakfast that incorporates leftovers,which reduce my food waste as well as my overall cost since I'm not purchasing specific foods just for breakfast. I just use what I already have. And because the food has already been cooked, it takes mere seconds to warm. I also noticed that when I have this kind of breakfast, I am more satisfied and stay full longer. I noticed I don't snack as much on these days and that keeps my mood and energy up. I simply don't obsess about food when I eat this kind of breakfast. But best of all, I don't waste food. During my lifetime, I have had periods that were hard financially. During these times, I often went without enough to eat. I learned to appreciate every resource I had and to preserve any unused resource to make my life better. That included learning how to lessen my waste of food. Every scrap became an opportunity to create more from less. Scraps became broth and baaes for new dishes. I began eating every leftover stretching my dollars and making my resources last longer. Today, even though I am no longer in that situation, I continue those practices. I realize that I and many others are only one emergency away from returning to scarcity. Life events do not make appointments. They don't schedule ahead. They don't care if you're ready for their arrival. Therefore I will remain frugal as I am painfully aware that stability is never a guarantee...Only a current state in an ever changing world. |
My English Muffin recipe tastes so much better than store bought. You can make it vegan or nonvegan just by changing the yogurt used. And either way, these breakfast staples carry a protein punch that doesn't raise their cost significantly...of course if you are trying to limit protein just choose a yogurt that doesn't have as much in it like a nongreek one 3 cups flour 1/2 tsp salt 10 tsp baking powder 32 ounces plain Greek yogurt Cornmeal for dusting Small amount of oil for frying (yes they ar3 made in a skillet with about as much oil as you would use for pancakes) Mix dry ingredients making sure they are well mixed Add yogurt and mix well Turn dough out onto a lightly floured surface Knead a couple of times just to get dough pliable Rollout to about 1/2 inch and cut into rounds Dredge through Cornmeal and place in skillet with hot oil on medium heat Gently fry until golden brown on both sides and the middle does not look wet Cool down When ready to use, just cut into two rounds by splitting the Muffin Toast in toaster to desired doneness Prepare as desired....peanut butter or eggs sausage bacon cheese or any other topping of your choice Enjoy NOTE... You can make breakfast sandwiches ahead of time and store in the fridge or freezer for easy breakfast in the morning 🌄 |
This is my goto bread recipe for all my various breads that I make each week. Each batch makes 2 loaves worth of dough. I usually make 4 batches at a time. This dough freezes very well. Just allow bread to have the first rise and punch dough down. Then shape dough and place in an air tight freezer bag. Place in freezer! To use after thawing, just allow to rise and bake as usual. It must, however, be completely thawed before it will rise. If you have any bread 5hat is not as fresh as you would like,don't throw it out! It can be used to make stuffing, croutons, bread pudding, bread crumbs, over top French onion soup and even to make meatloaf. These uses can save some money and only take a little bit of time to accomplish. Recipe 1 cup water 1 cup soy milk 5 tsp instant or rapid rise yeast 1/4 cup sugar 2 tsp salt 2 tbsp oil 4 1/2 cups flour Warm milk and water together until about the temperature of a warm relaxing bath Pour into a large bowl Add yeast Stir together Add sugar and stir Let this sit covered with a kitchen towel for about 5 to 7 minutes Your yeast mixture should be very bubbly if it is not...you will need to start over with fresh yeast as this means your yeast is not good 😐 Add salt if yeast was bubbly and stir Now add oil and stir Begin adding flour one cup at a time and mixing each addition with a wooden spoon When all flour has been added, the dough should pull away from the sides of the bowl. It should b3 slightly sticky but not wet and not dry If dough is too wet, Add small amounts of flour until correct If dough is too dry, then add water tbsp at a time until correct Turn dough onto a lightly floured surface Knead for about 5 to 8 minutes until smooth and elastic Place in an oiled bowl making sure all of the surfaces of the dough are lightly coated. Cover with a kitchen towel and let rise for about 1 1/2 hours When dough has doubled in size, punch it down to remove air pockets Cut dough in half Now comes the fun part.... What are you going to make??? For cinnamon rolls Roll dough out into a rectangle Spread vegan butter onto surface Sprinkle liberally with brown sugar and cinnamon Roll dough up Cut into 1 1/2 inch pieces Arrange in a pan and let rise again For loaves, shape dough into logs and place in an oiled pan spray with cooking spray on top cover with towel and let rise again For butter rolls Follow directions for cinnamon rolls but don't put sugar and cinnamon on it For dinner rolls Cut into 8 pieces and shape dough any way you want Let rise again When the various types of breads have risen, bake in a 350 F oven for 25 to 35 minutes or until golden brown on top Enjoy 😉 NOTE .. you can make 5hese fir any diet just b6 changing the milk. You can also use honey if you prefer |
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