Vegan stuffed bell pepper

 Vegan Stuffed Bell Pepper

A lady on facebook (cindy cheney) posted this recipe and right now on my computer I dont have microsoft word to save it on that to try, so I will directly post it here for me to try, it looks so yummy

Okay, not much of a recipe but I'll try. Just guessing because I didn't measure anything. I cooked up one whole onion, chopped, half of a large bell pepper, diced, and some minced garlic. Added 1 can diced tomatoes, about 1/3 cup raw orzo, some Italian seasoning, a dash of chili powder, a teaspoon of dark brown sugar (you could leave that out or use maple syrup), some paprika, worcestershire sauce, a little seasoned salt and about 3/4 cup? leftover spaghetti sauce. Simmered until the orzo was tender (10-15 minutes?). Added cooked short grain brown rice and quinoa that were cooked in vegetable broth. (sorry, but I have no idea how much - maybe 2 12/ - 3 cups total). Add those grains until the sauce is mostly soaked up, but still a little saucy and not dry. Add more seasonings to taste. For half the filling I water-sauteed about 6 -8 oz. mushrooms and then added a big handful of chopped kale and some chopped parsley to the pan and steamed those until tender, then stirred those into the rice mixture. Hope this helps. When I bake the stuffed peppers later, I will probably top with just a little more spaghetti sauce so the rice doesn't dry out.

The Vegan 8 Best Vegan Teriyaki Sauce

 The Vegan 8 Best Vegan Teriyaki Sauce

Ingredients:

3/4 cup coconut aminos (this is sweeter and less salty than soy sauce and important

1/4 cup + 2 Tblsp pure maple syrup

1/4 cup water

heaping 1/2 Tbslp finely minced ginger

1 teaspoon minced garlic

1 Tblsp finely chopped chives

1/2 Tblsp Toasted sesame seeds

1/16 or 1/8 tsp cayenne pepper

1 1/2 Tblsp brown rice flour

Instructions:

Add all of the ingredients, except the rice flour, to a small pot and whisk together well.  Now whisk in the brown rice flour until there are no lumps

Turn the heat to medium and once the entire surface is bubbling, let it cook for about 5 to 7 minutes as it starts to reduce a bit.  Whisk around the edges a couple of times while it cooks.  Remove from the heat and leave to cool for 5 minutes.  It should have a runny syrup consistency as it cools.  If it's not a syrup consistency after a few minutes, cook just a couple more minutes.  It should not be overly thick, but easily pourable, so it works well for dishes and drizzling

Traditional Japanese Teriyaki is not thick.  Use over your favorite dish.

I served it over some fluffy brown rice and peas and carrots, then topped with extra chives and sesame seeds.  This would also be great over cauliflower wings as a great dipping sauce

To serve this with peas and carrots, zucchini or broccoli, simply cook them in a pan over the stove in a little bit of water, pinch of salt and pepper, and garlic powder until tender.  I cook my broccoli in a large wok separate to reach desired tenderness.

Note:  Make sure you are using strictly "coconut aminos"  I like the coconut secret brand found at Sprouts, whole foods, target, or online at the Big Tree Farms  "coco Aminos" is good too.  Make sure you are not using "liquid aminos" or regular soy sauce as it will be way too salty

Ambers kItchen salad

 

saw this on instragram, and I was hungry and it looked good!

Ambers Kitchen Salad

throw together Spinach, arugula, celery, cucumbers, tomatoes, red onion, avocado, chicken and pumpkin seeds

For dressing:

3 Tblsp mayonnaise

1 Tblsp avocado oil

1 Tblsp rice vinegar

sprinkle of onion powder

sprinkle of dried parsely

sprinkle of salt

squirt of mustard

2 tsp pure maple syrup

Cashew Chocolate Milk

 Cashew Chocolate Milk

1/2 cup raw cashews

1-2 Tblsp cacao powder

1/2 cup or more raw honey

4 to 6 medjool dates

6 cups water (if small blender, use less water at first, then add more)

2 cups ice

blend until smooth.  add more water if needed.  Wholesome cacao powder and raw cashews support a happy mood and boost the immune system

Key Lime Chia Pudding

 Key Lime Chia Pudding

I just found this recipe online and I am making it right now. It is from choosingchia.com

Ingredients:

4 Tbsp chia seeds

1 cup almond milk

zest of key lime or regular lime (one)

2 Tblsp maple syrup

1/4 tsp vanilla extract

Key Lime Pudding Layer:

1/2 cup raw cashews, soaked in hot water for one hour and then drained

6 Tbsp coconut milk (full fat from a can)

2 Tbsp maple syrup

1/4 cup key lime juice (or lime juice)

zest of key limes or lime

1/2 tsp match powder for color (optional)

Instructions:

Mix the chia seeds, almond milk, key lime zest, maple syrup and vanilla together in a  bowl.  Whisk for 30 seconds until everything is well combined.

Place in fridge and allow to firm up for 2 hours or overnight

Add the cashews to a blender or food processor with the coconut milk, maple syrup, lime juice, lime zest and matcha powder.  Blend until completely smooth. (you may need to scrape down bowl as you blend)

Spoon the chia pudding evenly into 4 little jars.  Pour the lime mousse mixture over the chia pudding

Place in fridge and allow to stand for 2 hours before eating

Canes Special Sauce (Fry Sauce)

 Found this on instagram

Canes (chicken restaurant) Special sauce

1/2 cup mayonnaise

1/4 cup ketchup

1 tsp worcestershire sauce

1/2 tsp black pepper

1/2 tsp garlic salt

Mix all together and Enjoy

Golden Milk (Tumeric Tea) from wellness mama

 This recipe is from Wellness Mama, I have not made this yet but plan to this week

can be found here

Golden Milk

Ingredients:

2 cups milk of choice

1 tsp turmeric

1/2 tsp cinnamon

pinch of ground black pepper

1/4 tsp ginger powder

pinch of cayenne pepper

1 tsp raw honey or maple syrup or to taste

Instructions

• Blend all ingredients, except pepper, in a high-speed blender until smooth.
• Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot, but not boiling.
• Add the pepper, stir to combine. Drink immediately.