Sunday, November 29, 2015

Whipped Potatoes with Lentils and Parsley.

It's potato season...mashed potato season, I mean. And these go a step beyond...these are whipped potatoes people. And oh boy are they good...enjoy!

Whipped Potatoes with Lentils and Parsley. 

Whipped Potatoes with Lentils and Parsley. Vegan, gluten-free. Serves one. 

1. One large russet potato, peeled and chopped
2. 2 tsp apple cider vinegar
3. 1/8 tsp each onion and garlic powders
4. 1/2 T nutritional yeast
5. 1/2 cup Canned lentils, drained and rinsed
6. Dried parsley flakes, for garnish

1. Place shopped potatoes in a small soup pot and cover with water. 
2. Bring to a boil and boil until fork tender. Drain, reserving about 1/4 cup of cooking water. 
3. Place potatoes and remaining cooking water in food processor with spices, vinegar, and nooch. Blend, scraping sides and adding more water as necessary until smooth. 
4. Spoon into bowl and top with lentils. Sprinkle with parsley and serve. 

Friday, November 27, 2015

Cinnamon Bun Pancakes with Peanut Butter and Apple Butter.

If you're wondering what to fix on thanksgiving morning, I just decided for you. This. You're making this. End of story. Enjoy ;)

   Cinnamon Bun Pancakes with Peanut Butter and Apple Butter. 

   Heaven. Seriously. You're gonna die. 

Cinnamon Bun Pancakes with Peanut Butter and Apple Butter. Vegan, gluten-free. Serves one (makes 3 pancakes). 


1. 1/2 cup gluten-free flour of choice (I used oat flour)
2. 1/2 tsp baking powder
3. One packet stevia
4. 1/2 cup plant based milk
5. 1/2 tsp cinnamon
6. 3 T peanut butter (I used powdered peanut butter)
7. 2 T Apple butter (try to find unsweetened)

1. Heat a nonstick skillet over medium high heat. 
2. Mix flour, stevia, baking powder, and cinnamon, and add milk to make a smooth batter. 
3. Cool each cake 3-4 minutes in a heated skillet. 
4. Stack pancakes and top with PB and Apple butter. Add a cinnamon sprinkle for flair ;)

Thursday, November 19, 2015

Holiday post!: Simple Sweet Potato Salad.

It's that time, peeps! THANKSGIVING RECIPE TIME HOLLAHHHH! And this one is a definite must have on your thanksgiving dinner table. So simple and SO SO GOOD--this yummy root veggie side is sure to please young and old guests alike. Enjoy, dearies. 

    Simple Sweet Potato Salad. 

Simple Sweet Potato Salad. Vegan, Gluten-free. Serves one. 

1. One medium sized sweet potato, peeled and cubed*
2. 1/2 tsp cinnamon
3. 2 T raisins 
4. 1 T maple syrup

1. Place your potato cubes in a small soup pot and cover with water. 
2. Bring to a boil over high heat and boil until tender. 
3. Drain and let cool 10 minutes. 
4. Place in a medium sized bowl with remaining ingredients and stir well. Serve!
*note--you can EASILY adjust this recipe to serve multiple people...easy peasy!

Monday, November 16, 2015

Peanut Butter "SauerSPROUT" Sushi! (And my new #TFVGSushisunday contest!)

So I'm starting a new thing..."Sushi Sunday"! Every Sunday I'll be eating sushi for one meal out of the day...I'm going to try and see juuuuuust how many sushi combos I can come up with!! Why?? Simple. If you've read my "About Me" page, you already know that I have thyroid disease, and had to start taking thyroid medication at age 13. After years of up and down blood levels, from too much medication to not enough, my levels finally stabilized when I went vegan (#plantpower!). As amazing as this is, I want to take it a step further: I don't want to have to take artificial thyroid hormone replacement medicine anymore! I want to be wholly healthy--no foreign substances in my body...this is all fine and dandy and sounds super terrific, but for someone with thyroid disease, if you just up and quit your medication, it's disastrous. 
So what's the natural solution, you ask?! One (magical!) word...IODINE! Iodine is a vital nutrient that our bodies need, but are unable to produce on their own. Iodine is not found in many foods at ALLLLL, so most people opt to take it in supplement form. But real food is always better, as you all know! Which is where this monologue comes to a point, finally...nori, kelp, dulse, and other sea vegetables are the ONLY natural, vegan, supplement-free way to get iodine! So, basically, this is the reason behind my "Sushi Sunday" theme...I hope you'll all join me in sushi creating (not only on Sundays!), and that you enjoy the recipes I'll be sharing. Happy sushi-ing! 

    Peanut Butter "SauerSPROUT Sushi. 

    Maybe not the prettiest roll I'll create...but it was dang goooooood!

Peanut Butter "SauerSPROUT" Sushi. Vegan, gluten-free. Serves one. 

1. One nori sheet
2. 4 T peanut butter of choice 
3. 1/2 cup sprouts
4. 1/4 cup sauerkraut
5. 1/2 tsp ground ginger

1. One of the best things about sushi, besides the taste? Fill. Roll. Cut. Eat. Done! It's so simple! For this roll, simply spread your PB over the nori sheet and top with WASHED and dried sprouts (wash carefully! Sprouts are known to carry bacteria--buy organic if possible). 
2. In a small bowl, mix sauerkraut with ground ginger, and add on top of sprouts. 
3. Time to roll it up! Slice before serving. And yes. You have to use chopsticks ;) 

Wednesday, November 11, 2015

Pumpkin Pie in a Bowl!

This is literally the easiest thing ever. It's also the yummiest thing ever! Don't you just love those recipes that you just throw together, hope it turns out good, and it turns out INCREDIBLE?! Yeah...this is one of those. Enjoy, friends :)

     Pumpkin Pie in a Bowl. 

     Look at that swiiiiiirrrrrl!

I added flax for texture. Delicious!

Pumpkin Pie in a Bowl! Vegan, gluten-free. Serves one. 

1. 3/4 cup canned pumpkin purée
2. One packet stevia powder
3. 7 oz. silken tofu
4. One packet stevia
5. 1 T apple cider vinegar
6. Optional toppings: cinnamon, pumpkin pie spice, flaxseed, gRAWnola, etc. 

1. In a medium sized bowl, mix pumpkin and stevia packet. Set aside. 
2. Combine tofu, stevia, and ACV in food processor and blend until smooth. 
3. Spoon both pumpkin blend and Nogurt into serving bowl. Garnish with toooongs of choice, if desired. Serve!