Vegan Thanksgiving

Since I have vegans and omnivores in my house, I wasn’t about to make two distinct meals. So, my goal was that everything would be delicious and vegan-friendly, except for 1 meat dish (not discussed or pictured here). It was a success and we all stuffed our faces! Home-made Tooforkey  Our star dish is always the tooforkey. It’s not that hard to make, but it does take some time. The gluten load doesn’t make some bellies happy, so I only do this dish about 3 times a year. 2 cups vital wheat gluten 1/2 c. soy or chickpea flour 3/4 … Continue reading

Irish Cream 2.0 – The Fast One

A few years ago, I posted an Irish cream recipe that involved making sweetened condensed milk as part of the process. I still love that one, and probably prefer it slightly. But, I also have a faster recipe for times when I’m not going to stand over the stove stirring. Ingredients 1-1.5 cups Irish Whisky 1 small can (about 11.25 oz) sweetened condensed coconut milk 1 cup soy milk or soy half & half (or other non-dairy milk – the creamier the better) ¼ cup chocolate syrup 2 tsp instant coffee or espresso 1 tsp vanilla extract ½ tsp almond … Continue reading

Mediterranean Lentil Stew

Delicious and comforting stew for fall days! Ingredients 1 lb dried lentils (your choice of black, brown, or green) ½ lb dried cannellini beans 1 medium onion, diced 1 medium red bell pepper, diced 3 celery stalks, sliced 2 cans tomato paste 4 tbsp Better than Bouillon vegetarian chicken concentrate (or ~6 TBSP vegan broth powder) ⅔ cup sun-dried tomatoes in oil, chopped 1 tsp turmeric 1 tbsp dill salt and pepper to taste optional ⅔ cup texturized vegetable protein Process Add cannellini beans, onion, celery, to Instant Pot with enough water to cover them by about two inches. Cook … Continue reading