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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. |
| In case you want more recipes than I have listed here to date ( I will be getting them all up on here as well it will just be a minute 😀) You can view my TikTok here https://www.tiktok.com/@elizabethgiffin?_r=1&_t=ZP-93i5G63JMA2 I am trying to post as I create here but TikTok has some of my recipes that I just have not uploaded here because of time. I made them before I started this cookbook project and I am going to be adding them just not all at once 😊 |
| I have a couple of days left of my oatmeal from last week to eat for breakfast. However it will not last all week so I decided to whip up some vegan pancakes with a Blueberry almond yogurt compote. And you guessed it....I can't stand the taste of syrup on its own. So I created a sauce for my pancakes that suits my tastes 😋 and offers some healthy benefits... Here's the recipe for my creation 😉
For the pancakes 🥞 3 cups flour 10 tsp baking powder 2 tbsp sugar 2 tsp salt 3 cups almond milk 2 tbsp vanilla 2 bananas smashed 2 tbsp flaxseed For the Blueberry 🫐 topping 18 ounces fresh blueberries 1 1/2 cup almond yogurt 2 tbsp sugar 2 tbsp vanilla 1 tbsp cinnamon For the slurry 2 tsp cornstarch 1/4 cup water For pancakes 🥞 Mix all dry ingredients well Add wet ingredients Add smashed bananas Mix well Cook in small skillet. I didn't use o8l but you can use oil or vegan butter if you like 😋 For the topping Mix all ingredients in a medium saucepan Cook on low medium heat until blueberries have released their juices stirring often Add the slurry at the end of cooking and let thicken make sure you remove from heat before adding slurry NOTE. you can make these nonvegan just by replacing the bananas with 2 eggs the almond milk with cows milk and the almond yogurt with Greek yogurt 😋 I make it for my husband that way. |
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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