BBQ Lentils and 'Shrooms.

If you're anything like me, BBQ anything is good...but when it's hearty brown lentils and meaty mushrooms that are dredged in a sweet and tangy spicy BBQ sauce?! Well, "good" just turned into "glorious"!
This is a super quick protein dish that is perfect to throw on top of a toasted hamburger bun, rice cakes, mixed greens, steamed veggies, or even brown rice or quinoa. Takes about 5 minutes, start to finish (no joke!), and tastes as if you slaved in the kitchen for hours. Sounds to me like I just decided what you're having for lunch tomorrow (or midnight snack tonight, maybe?!). Enjoy, everyone!

BBQ Lentils and 'Shrooms.

BBQ Lentils and 'Shrooms. Vegan, Gluten-free. Serves one.

Ingredients

1. 1/2 cup canned lentils, drained and rinsed

2. 1/2 cup sliced mushrooms

3. 3 T BBQ sauce of choice (try my Spicy Chipotle BBQ recipe, on the blog!)

Method

1. Combine all ingredients in a small soup pot over medium-high heat and bring to a simmer. Cook, stirring constantly, until heated through and bubbling slightly. Serve as desired! 

Vegan Sunday Brunch: Savory Breakfast Bowl with Roasted Potatoes.

Nobody alive can deny the fact that breakfast is not only the most important meal of the day, but also the most delicious. I mean, come on--is there anything on earth better than a tall stack of perfectly fluffy flapjacks after a long day?! Nope. Nothing. 

One of the coolest things about breakfast is the diversity of dishes and flavor combos--you've got sweet, salty, warm, cold, comforting not, fresh, the list goes on and on. I'm generally a "sweet" or "fresh" brekkie eater: I can't go a day without my nice cream, oatmeal, and smoothies! But some days a girl just needs to eat breakfast twice...because there's just too many options!! And this, my friends, is my theory of how "breakfast for dinner" was born...along with this delicious recipe :) enjoy!

               Vegan Sunday Brunch. 

Savory Breakfast Bowl and Roasted Potatoes. 

        Veggieful "meaty" goodness!

       Crisped to perfection...no oil needed!

Vegan Sunday Brunch: Savory Breakfast Bowl with Roasted Potatoes. Vegan, gluten-free. Serves one. 

Ingredients

Breakfast bowl

1. 2/3 cup TVP granules

2. 1/4 tsp poultry seasoning

3. 1 T braggs liquid aminos

4. 1/4 cup chopped red onion 

5. 2 tsp minced garlic 

6. 1/2 cup sliced mushrooms 

7. 1/4 cup sliced grape tomatoes

8. 1 cup fresh spinach, chopped

9. Black pepper, to taste

Potatoes

1. Two medium Yukon gold potatoes, sliced into wedges

2. Braggs aminos, drizzle

3. Spices of choice, to taste (I opted for onion powder, garlic powder, black pepper, and a little cumin! Delish!)

4. Ketchup for serving, optional 

Method

Breakfast Bowl

1. Combine TVP and poultry seasoning in a medium microwaveable bowl and mix. Add 2/3 cup water and 1 T aminos and stir. Nuke 2 minutes. 

2. Line a small soup pot with water and satire onion and garlic until soft and fragrant. Add mushrooms and cook 2 minutes. 

3. Stir in cooked TVP "meat" along with tomatoes. Add a splash of water and stir. Cook over medium heat for 5 minutes. 

4. Stir in chopped spinach off of heat until wilted. Season with pepper and spoon into serving dish. 

Potatoes

1. Place potato wedges into large bowl and drizzle with aminos. Sprinkle with spices and stir well to coat. 

2. Spread coated potatoes over a parchment-lined baking sheet and roast at 400 degrees F for 25 minutes. 

3. Remove from oven and let cool 10 minutes. Serve alongside breakfast bowl, with ketchup on the side, if desired. 

Super Simple Salsa Chili.

I absolutely LOVE the book The China Study, by T. Colin Campbell. I discovered it not long after I went vegan, and fell in love with both his method, AND the cookbook that went along with the plan. Being a new vegan, I was an avid recipe follower, and perused cookbooks daily searching for a recipe that intrigued me (this was obviously before I started experimenting with MY OWN creations...and TFVG was born!). The China Study Cookbook was my very favorite of ALL the vegan cookbooks I ever had...and one recipe in particular really sticks in my mind...er, my tastebuds. It was a hearty vegetable stew recipe that has a secret ingredient to add a flavor punch: JARRED SALSA! Yes, you did, in fact, read that correctly. Good 'ol tex-mex style salsa. No, I'm not kidding. (Don't knock it till you try it, people.)

Although I don't remember the exact recipe for this bomb-diggity delicious stew, I've frequently thrown some salsa into my pot when I feel like it's lacking some flavor...and I have yet to be disappointed! So here's one of my favorite chili recipes that uses salsa as the main flavor booster--it's super simple and only takes about 10 minutes, start to finish...and depending on the heat of the salsa you use, this comforting bowl of goodness can pack QUITE the punch! Enjoy, my dears. :)

Super Simple Salsa Chili.

Super Simple Salsa Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1-2 cups vegetable broth (more or less, depending on how thick you want your chili)

2. 1/2 cup TVP granules, cooked in 1/2 cup water

3. onion and garlic powders, to taste

4. 1 cup frozen broccoli florets

5. 1/2 cup jarred salsa, heat of choice 

Method 

1. Combine TVP and water in a medium-sized microwaveable bowl and nuke for 1 1/2 minutes. Remove from microwave and set aside. 

2. Combine veggie broth, TVP, and broccoli in a small/medium-sized soup pot and bring to a boil. Reduce heat to a simmer and stir in salsa. Simmer 10-15 minutes for flavors to mingle. 

3. Remove stew from heat and stir well. Pour into large bowl and serve hot, with crusty bread for dipping. 

My Favorite Weeknight Dinner: Savory Oatmeal!

If you're one of those people who think oatmeal is strictly a breakfast food, prepare to have your world rocked....in a GOOD WAY! Savory oatmeal is the new thing, people. Seriously. If you've never tried it before, this is a great recipe to start with--quick and simple and loaded with flavor and nutrition. Add a simple side salad and some fresh fruit and BOOM--"Dinn in 10"! Enjoy, guys!

Roasted Garlic  Savory Oatmeal.

Roasted Garlic Savory Oatmeal. Vegan, Gluten-Free. Serves one.

Ingredients
1. 1/2 cup old-fashioned oatmeal
2. 1 cup unsweetened cashew milk
3. 1/4 tsp garlic powder
4. Onion powder, salt, and black pepper, to taste
5. Toppings of choice (I used a tossed medley of grape tomatoes, lentils, corn, green peas, and chopped carrots, with a drizzle of dijon mustard...delicious!)

Method
1. Place milk in a small soup pot and bring to a boil over high heat. Reduce heat to medium and whisk in oats and spices OFF OF HEAT.
2. Return pot to heat and whisk well. Cook, stirring regularly, until thickened.
3. Pour into bowl and let sit 5 minutes. Top as desired and serve!

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Happy Taco Tuesday, my lovers! Taco Tuesday dinners are always one of my favorites of the week...as if traditional Mexican tacos (or Tex-Mex...) aren't amazing enough, when you start branching out with what to fill in your tortillas, well, let's just say the possibilities are endless!
These Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce are so yummy, and super quick to prepare! Less than 8 ingredients, minimal prep time, and only about 20 minutes cooking time. BOOM! #TacoTuesYAY.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce. Vegan, Gluten-free. Serves one.


Ingredients
1. Two soft corn tortillas
2. Two handfuls fresh spinach leaves, steamed
3. 5 oz. extra-firm tofu
4. pinch of salt
5. onion and garlic powders, black pepper to taste
6. 1/2 cup sliced, steamed red beets
7. 2 T canned pumpkin puree
8. splash of barge's liquid aminos (or soy sauce)
9. dried herbs and spices of choice, to taste


Method
1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Chop tofu cubes into small chunks and place in a medium-sized bowl, along with salt, onion, garlic, and black pepper. Toss with spoon to coat.
3. Spread tofu over parchment and roast for 20-30 minutes, until crispy. Remove from oven and let cool.
4. While tofu is baking, begin plating your tacos. Place tortillas on a large plate and divide steamed spinach between the two.
5. In a small bowl, whisk pumpkin puree with enough water to form a sauce. Add herbs and spices of choice, along with aminos/soy sauce, and stir well.
6. Top spinach with tofu, then steamed beets, and finally, pumpkin sauce. Serve!

Snowstorm Stew!

So, if you haven't noticed, it's snowing outside. ;)
I have to admit--this is probably the most snow I've ever seen in my life...and the "stormiest" snow episode I've ever lived through! Being from Central Virginia originally, I didn't grow up used to seeing "snowmaggedons" every winter...the most snow I ever remember getting as a child was 10 inches! But this?! This is actually frightening. Yes, you read that correctly. I am actually scared as I sit here and type this while I simultaneously watch the snow blowing wildly outside. *sigh*
Anywho, this is a really quick and yummy stew that's PERFECT for a snowy day like today--warming from the inside out and chock full of nutrient-rich veggies, this stew is certain to make it on your "fave recipes" list. Enjoy! And stay warm :)

Snowstorm Stew!

Snowstorm Stew! Vegan, Gluten-free. Serves one.

Ingredients

1. 1 cup canned pumpkin puree

2. 1 cup no-salt-added vegetable broth

3. one small zucchini, chopped

4. one small carrot, peeled and chopped (or 6 baby carrots)

5. 1 cup frozen florets

6. 1/2 cup canned, no-salt-added diced tomatoes

7. 1/3 cup frozen corn

8. 1/2 cup canned chickpeas, drained and rinsed

9. herbs and spices of choice

10. salt, to taste

Method

1. Combine all ingredients in a medium-sized soup pot and stir well. 

2. Bring to a boil over medium-high heat and boil for 5 minutes.

3. Reduce heat to medium and simmer, stirring regularly, for 10-15 minutes for flavors to mingle.

4. Scoop into a LARGE bowl (this makes A LOT!) and serve. (I topped mine with ground golden flaxseed for texture--delish!)

Spicy Pumpkin Pinto Burger.

Ok you guys. Of all the bean-based vegan burgers I've made, this one is undoubtedly the best one of them all. And it LITERALLY takes 10 minutes TOTAL! No blending, no smashing, none of that craziness. So simple and SO delish. Get ready to wow yourselves ;)

         Spicy Pumpkin Pinto Burger. 

Spicy Pumpkin Pinto Burger. Vegan, gluten free. Serves one.

Ingredients

1. 1/2 cup pumpkin purée

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 tsp cumin

4. Onion and garlic powders to taste

5. 1/8 tsp chipotle powder

6. Vegan hamburger bun

7. Burger toppings of choice (I used my "Basic Cheeze Sauce" on the blog and broccoli sprouts)

8. 1 T flax seed, ground

Method

1. In a medium size bowl, mix pumpkin, beans, spices, and flax until combined. 

2. Form into large patty and place on parchment-lined baking sheet. 

3. Bake, uncovered, at 400 degrees Fahrenheit for 25 minutes. 

4. Remove and let cool before enjoying!

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. 

Ingredients

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

Method

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. 

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. 

Ingredients

1. One medium sized sweet potato, peeled and cubed*

2. 1/2 tsp cinnamon

3. 2 T raisins 

4. 1 T maple syrup

Method

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!

Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)

2. 1/2 cup canned navy beans, drained and rinsed

3. 1 T water

4. 1 tsp braggs liquid aminos

5. 1/2 tsp Italian seasoning 

6. Onion and garlic powders to taste

7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

Method

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 

2. Spoon out and spread onto one slice of bread. Place second slice on top. 

3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip.

Ever had a craving? And I don't mean a craving for something...normal, like popcorn or nice cream. I mean a weird craving. Like a...date I say it...PREGNANCY CRAVING. And before your eyes jump out of your face, I can happily assure you that I AM DEFINITELY NOT PREGNANT. Or plan on being ANYTIME SOON. But I swear...sometimes the things I crave make me wonder. Take this little sammie into account. Really Anna?! An onion sandwich?! And yep, a delicious, caramelized, ooey-gooey luscious onion sandwich. Complete with tangy balsamic cream for dippage. Holy. 

    Caramelized Red Onion Sandwich with          Balsamic Cream Dip. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip. Vegan, gluten-free option. Serves one. 

Ingredients

1. Two slices vegan bread of choice (use gluten free, if needed)

2. One small red onion, sliced into thin strips

3. 3 T water

4. 2 tsp braggs aminos

5. 1/2 tsp dried thyme 

6. 5 oz. silken tofu

7. 1/8 tsp each onion and garlic powders 

8. 1 T balsamic vinegar

Method 

1. Heat a nonstick skillet over medium heat. Test the heat of your pan by adding a drop of water. If it sizzles of, congratulations: your pan is heated! 

2. Add 3 T water and aminos to pan. Toss in your sliced onions and sprinkle thyme over top. Fold continuously with spatula, adding more water if needed, until caramelized. Set aside off of heat and let cool. 

3. In your food processor, combine tofu, balsamic, and onion/garlic powders. Blend until completely smooth and creamy. Spoon into small ramekin. 

4. Place onions on top of bread, toasted if desired, and serve with cream on the side. Enjoy!

Quick Lemon Pepper Chili.

My daily lunch consists of a salad. ALWAYS and without fail! But on my days off from work--when I can actually fix lunch instead of pack lunch, I go wild. Now don't get me wrong--salads are wonderful. I love my salads...like, MEGA LOVE. But when the weather gets chillier, there's nothing more perfect than snuggling into a steaming bowl of delicious soup as you watch your favorite movie. In your pajamas and slipper socks, of course ;) enjoy guys!

           Quick Lemon Pepper Chili. 

   Now come on--HOW DELISH IS THIS?

Quick Lemon Pepper Chili. Vegan, gluten-free. Serves one. 

Ingredients

1. 2/3 cup tvp granules

2. 2/3 cup water

3. 2 tsp braggs aminos

4. 1/8 tsp each onion and garlic powders

5. 1 cup no salt added (or low sodium) vegetable broth

6. 1 cup frozen broccoli

7. One large tomato, chopped 

8. 1/4 tsp black pepper

9. 1/2 lemon, juiced 

10. 1/2 tsp dried thyme

Method

1. This chili can be made in 10 minutes y'all. Start to finish! Ready, set, go! Okay, combine tvp with onion and garlic and mix. Add water and aminos and pop in the microwave for 2 minutes. 

2. Once cooked, scoop tvp meat into a small soup pot and add all ingredients EXCEPT TOMATO. Bring to a boil over high heat. 

3. When at a rolling boil, reduce heat to medium and add chopped tomato. Stir well and cook over low heat for 7 minutes. 

4. Pour into a large soup mug and devour. Just don't scald your mouth like I did. :P 

Lazy girl's "Unsauteed Squash."

You guys know those days. Those days when you're simply just TOO EXHAUSTED to even THINK about turning the oven on, much less standing at the stove sautéing fresh squash. Yeah that was me the other night...long shift + short night ahead of me = good food in a flash...and another quick and easy recipe for you guys! Enjoy my dears :)

      Lazy girl's "Unsauteed Squash."

Lazy girl's "Unsauteed Squash." Vegan, Gluten-free. Serves one. 

Ingredients

1. Two small (or one medium-large) yellow squash, sliced lengthwise then sliced into half moons 

2. Approximately 2 tsp braggs liquid aminos

3. Generous sprinkling of spices of choice (I ised onion, garlic, black pepper, and poultry seasoning...it was Delish!)

Method

1. You're not gonna believe how easy this is...it's too good to be so simple! Ok. Just combine your squash moons in a medium size microwave safe bowl with the aminos and spices of choice. 

2. Mix well with a spoon to throughly season veg, and microwave on high power for 2 minutes and 30 seconds. THAT'S IT GUYS! Use as desired and enjoy....but that lady part's a given...

BBQ Beans and Tangerines.

Ok don't ask WHAT made me think of this...but be glad I did...and that I'm sharing the recipe NOW instead of saving it for my cookbook! Enjoy friends. 

    BBQ Beans and Tangerines. 

         For reals though. This is bomb. 

BBQ Beans and Tangerines. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 oz. sliced white onion

2. 3/4 cup great northern beans (chickpeas would be Delish too!)

3. 1/4 cup BBQ sauce (like my spicy BBQ on the blog!)

4. One large tangerine, sectioned

5. Lettuce for serving 

Method

1. First, halve your tangerine and section it. Place about 4 slices in a plastic baggy and stick in the freezer overnight (or for at least 8 hours). 

2. Place onions in a small saucepan with a little water. Caramelize until soft. Add beans and stir (water should be prett much gone). Toss in your fresh tangerine chunks and add BBQ sauce. Stir well and cook, stirring regularly, over medium heat until gooey and luscious smelling. 

3. Spoon beans mixture over your lettuce (use spinach for extra iron!). Take your frozen tang slices out of the freezer and, using a hand grater, grate over dish to make "frozen citrus zest"...aka the secret ingredient of why this recipe is seriously insane. Serve immediately. 

PB Coconut Lentil Stew over Sprouts.

This. Oh heavens. Prepare yourselves, friends. 

    PB Coconut Lentil Stew over Sprouts. 

PB Coconut Lentil Stew over Sprouts. Vegan, gluten-free. Served one. 

Ingredients 

1. 1 cup canned lentils

2. 2 T ground golden flaxseed

3. 1 T coconut flour

4. 1 cup coconut milk

5. 1/4 tsp garlic powder

6. 1/8 tsp each onion powder and ginger

7. 1 cup frozen broccoli florets

8. 1 cup fresh broccoli sprouts 

9. 4 T powdered peanut butter 

Method

1. Combine all ingredients except coconut flour in a medium size soup pot. 2. Stir over medium heat. 

3. When lightly boiling, add coconut flour and stir constantly till thick. Serve over sprouts.  

Almost Instant Apple Pie Oatmeal Casserole.

Almost Instant Apple Pie Oatmeal Casserole.

As much as I ADORE the season of fall, it does mean one thing I'm NOT so fond of...colder weather...specifically, colder mornings. I THOROUGHLY enjoy my 85 degree and humid July morning runs...all the heat, all the time, baby ;) So when the weather starts cooling down during the day, the temps in the morning get QUITE chilly. This week is a perfect example--I was still running in tank tops last week...and then woke up Monday to a 51 degree 7 mile run! Quite a shock to the system. Anyway....long story short (well, not really...sorry guys...I know you're all just like "GIMME THE RECIPE!" I'm getting to that...hehe), these chilly mornings (i.e. chilly morning RUNS) have got me craving warmer breakfasts, infused with those comforting autumn flavors we all love so dearly. Now this craving for cooked brekkies isn't a bad thing at all...except on the days I OPEN at work. This Saturday was one such day. I arrived back at my apartment after a brisk 5 mile, 5 am run FAMISHED (as usual, lol) and craving a big warm bowl of apple pie style oat. I knew I didn't have time though--I had to be at work at 8:15! So that's when the wheels started a turnin'. I decided to try and make my fave apple pie oats IN THE MICROWAVE, since I was pressed for time on this particular morning. I honestly wasn't sure what to expect...nothing beats a good bowl of stovetop oats...mmmmm. But this little guy really delivered! Not to mention it took 5 minutes to make...SCORE, ANNA! Enjoy, guys. :)

Almost Instant Apple Pie Oatmeal Casserole. Vegan, Gluten-free. Serves one.

Ingredients

1. 1/2 cup oatbran
2. 1 cup almond milk
3. 1/2 cup unsweetened applesauce
4. one very small apple, chopped
5. 1/4 tsp cinnamon
6. 1/8 tsp ginger
7. pinches of nutmeg and allspice
8. one packet stevia

Method

1. Mix dry ingredients in a medium size bowl. Add almond milk, apple, and applesauce and mix well. 
2. Microwave on high for 3 minutes. Let cool and enjoy! 

Butternut Squash Breakfast Bowl (aka Fall in a Bowl!).

So the arrival of cooler mornings has me craving cooler weather foods...or, in terms others can understand...PUMPKIN (duh...), root veggies, and, the star of this DELISH brekkie recipe: butternut squash. This simple creation started out as a "I really need to use that butternut squash in the fridge, so I'm gonna make breakfast out of it," thing...and quickly turned into a new fall breakfast fave. Hope you guys enjoy it too!

      Butternut Squash Breakfast Bowl. 

                            I know. 

Butternut Squash Breakfast Bowl. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups raw butternut squash cubes

2. 15 drops vanilla stevia

3. 1/3 cup tvp granules

4. One packet stevia

5. 1/4 tsp cinnamon 

6. Two tablespoons peanut butter (I used powdered PB because of my fat intolerance...see my "About Me" page for my story!)

7. Two teaspoons maple syrup

8. Cinnamon for topping

Method

1. Steam or boil squash until very tender. Drain, and whip in food processor with stevia. 

2. Toast tvp in a skillet over medium heat, after mixing it with stevia packet and cinnamon. Cook, stirring regularly, until toasted. 

3.  Spoon squash purée onto large plate and add "granola" and peanut butter on the side. Drizzle maple syrup on top and sprinkle with cinnamon. Serve!

Cinnamon-Toffee Banana Oatmeal Bread.

With the weather cooling down for fall, I'm beginning to crave warmer breakfasts. This comforting banana bread is DELISH--and super easy. Enjoy!

    Cinnamon-Toffee Banana Oatmeal Bread. 

               So good. SOOOOO good. 

Cinnamon-Toffee Banana Oatmeal Bread. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatbran

2. Very overripe banana, mashed well

3. 1/4 tsp cinnamon

4. 10 drops toffee flavored stevia

5. 2 T water 

Method

1. Mix all ingredients and form a loaf. Spread evenly and bake at 350 F for 25 minutes. 

2. Let cool and carefully remove. Slice evenly and serve. 

Green Curry Mango Sauce with Tofu and Green Cabbage.

Not quite sure where summer has run off to...its 50 degrees and raining here today! Thus, a cooked food recipe is essential to warm up! Enjoy this one--sweet and spicy with hints of tangy and salty. Basically perfect...whatever your craving at the moment! 

    Green Curry Mango Sauce with Tofu and Green Cabbage. 

Green Curry Mango Sauce with Tofu and Green Cabbage. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup coconut milk

2. 1 cup frozen thawed mango chunks

3. 1 T green curry paste

4. 2 tsp coconut flour

5. Dash of braggs aminos

6. Scallions for garnish

Method

1. In a small soup pot, combine coconut milk and curry paste and whisk over medium heat until mixed. 

2. Add thawed mango and braggs aminos and stir. 

3. Bring to a simmer. Simmer 5 minutes, add coconut flour, stir, reduce heat, and continue to simmer for 5-7 minutes. Sauce is done when thickened and carmelized. Serve over tofu and cabbage with Pitas or brown rice. 

Radish Chili.

Yet ANOTHER random food creation that is so good it deserves a whole blog post! Enjoy my dinner, guys 😂👌

                     Radish Chili. 

Radish Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 c vegetable broth

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 cup tvp

4. Onion and garlic powders

5. Scant 1/2 cup water

6. 1/2 cup jarred salsa, heat of choice

7. About 4 large radishes, thinly sliced

Method

1. Mix tvp with spices, water, and a dash of braggs liquid aminos. Microwave 1 1/2 minutes. 

2. Combine all ingredients in a small soup pot and bring to a boil. Reduce, simmer 10, and serve. Enjoy!