Category Archives: Vegan

Apple Zucchini Crisp

Filling: 2 apples, peeled, cored, sliced thin 1 medium zucchini, sliced thin & halved 1 Tbs lemon juice 3 Tbs brown rice flour 2 Tbs stevia 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cardamom Topping: 1 cup gluten-free oatmeal … Continue reading

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Avocado & Cucumber Salsa

As usual, I threw together what I had available to make something delicious. This time I had one cucumber left from my mom’s garden that I needed to use. I liked the flavors of the shrimp and avocado lettuce wrap … Continue reading

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DF & GF Roasted Squash & Pepper Soup

Since I already have a traditional cream based pumpkin soup recipe on this blog, I thought I’d change the flavors a bit with this vegan soup recipe. I had a very large winter squash from my mom’s garden (actually I … Continue reading

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DF & GF Mushroom & Wine Sauce

I created this to go with a beef roast but think it will be better on chicken, pork or even pasta. I’m allergic to red wine and red wine always goes best with beef. 1 cup dry white wine 1 … Continue reading

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Apple & Cabbage Casserole

As usual, I create recipes based on what I have in my refrigerator and cupboards. I had apples and a cabbage from my mom’s garden so I combined them with an onion and, just because I love the flavor combination … Continue reading

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Vegan Frosting

Anyone who knows me well knows that frosting is my biggest weakness when it comes to sweets. One year for my birthday my mom gave me a can of cream cheese frosting and a spoon instead of baking me a … Continue reading

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Thai Almond Sauce

I had a craving for Thai food but wasn’t in the mood for curry and didn’t have the ingredients for Pad Thai but I did have everything except peanut butter (which I hate) to make Thai Peanut Sauce.  I, however, … Continue reading

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Apricot Mango Sorbet

3 apricots 2 mangoes 6 Tbs agave nectar 2 cups water 3 Tbs vodka Wash fruit well, cut it in half and remove stones. In a saucepan on medium low heat, add water and agave. Once it reaches a simmer, … Continue reading

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Basic Almond Milk Ice Cream

4 cups unsweetened almond milk, chilled 1/4 cup baker’s sugar (or agave nectar) 1 tsp vanilla extract (or almond extract) 3 Tbs vodka In a large measuring cup add all ingredients, stir until sweetener is dissolved completely. Pour into ice … Continue reading

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DF & GF Cream of Mushroom Soup

1 Tbs vegan margarine 1 Tbs olive oil 2 Tbs brown rice flour (or other gluten free flour) 3 cups unsweetened almond milk (or soy) 8 oz of mushrooms, diced (I used baby bellas) 1 cup diced onions 2 cloves … Continue reading

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