A fav vegan meal:
- Brown rice & Black beans
- Green beans
- A lot of Avocado
I spice up boring Brown rice: using both fresh and powdered spice – 1/2 t of IOnion, Garlic, Sazon, Tumeric, Black pepper. I hold back on salt since the mixed Spanish spice both contain salt. Saute 1 small onion in 1T of extra virgin olive oil (I used Carbonell, it’s 100% pure olive oil from Spain – really good flavor.
For my Black beans (one 16 oz can of beans) – add all of the above plus my homemade sofrito, 1 chopped medium potato, 1T tomato paste, cumin/comino, and 1 bayleaf.
Creamy Vegan & Gluten-free Mac & Cheese w/Broccoli –
This will be my go-to pot-luck casserole dish… everyone wil love.
- 6 oz. of Penne Brown Rice Pasta – cooked
- 1/2 cup of Cashew Milk (or Hemp/Almond Milk)
- Fresh or frozen broccoli
- Garlic clove (minched)
- Daiya Vegan Cheese (Shredded Mozzerella & Cheddar) – generous handful of each.
- Salt & Pepper
Mince the garlic and heat in a saucepan add Cashew Milk, stir, add Cheese to Milk and stir til blended, add dash salt & black pepper then add penne pasta, stir the add broccoli….serve.
Making edible gifts and keeping it simple & healthier.
I used 1 pound of Almonds, some Cashews and Walnuts (I also love using salted Peanuts). Use whatever you like!
Melt 2 baking bars, I used one Dark chocolate (so it would not be too sweet) & one 60%. I used the double boiler method to melt over the range.
Spread the nuts out on wax paper and coat them in melted chocolate. Allow it to set for several hours then break into chunks and wrap in cellophane bags for gifting.