Index of my Food Blog

Index of my Food Blog

 

Non Recipe Posts

A Smoothie Plan

How to Break Through the Intimidating First Steps with Your Instant Pot

Foods and Kitchen Utensils I Use Frequently and Where to Find Them

Lab Test Results

My Kitchen Set Up, Methods, and Staples

 

Recipe Posts

Gluten Free Vegan Snack Avocado Toast with Sauerkraut

Gluten Free Vegan Crackers Made from Leftover Almond Pulp

Homemade Hummus and then Homemade Hummus Salad Dressing

Moroccan Flavors Lentil, Spinach, and Sweet Potato Casserole

Sweet Potato Toast with Hummus

Ranch Dressing Vegan WFPB No Oil

Seriously Good Bean and Rice Burrito WFPB Vegan

Zucchini Soup and Arugula Salad

Asian Buddha Bowl

Impromptu Taco Lunch Gluten Free Whole Foods Plant Based

Veggie Burger Whole Foods Plant Based No Oil From Veggie Stock Leftovers... or Burgers and Slaw

Veggie Stock or Broth Whole Foods Plant Based No Oil

Bean Soup Variation Whole Foods Plant Based Vegan Easy Instant Pot Recipe

Burger Whole Foods Plant Based Vegan

Quick Macaroni Salad Vegan Gluten Free

Zucchini Banana Muffins Vegan

Veggie Marinara over Steamed Potatoes (or Rice) Vegan WFPB

Pasta Primavera Vegan WFPB

Best Vegan Chili Instant Pot

Potato Eggplant Curry Soup Instant Pot

Bean and Sweet Potato Chili Instant Pot Vegan

Sliders Gluten Free Whole Foods Plant Based

Burger Base Recipe Vegan No Oil

Pad Thai with Cucumber Salad Vegan

Thai Red Curry Vegan Gluten Free No Oil

Vegan Nachos A Fast and Easy Dinner

Asian Slaw Salad Gluten Free Vegan No Oil

Oatmeal Coconut Cookies Gluten Free Vegan No OIl

Lemon Cookies Gluten Free Vegan

Cauliflower Garbanzo Bean Salad

Avocado Citrus Salad

Spaghetti Squash with Tomato Sauce

Salmon Stir Fry

Pumpkin Muffins

Pumpkin Pancakes

Vegan Thai Flavors Lentil and Vegetable Stew in an Instant Pot

Kale and Quinoa Dish with Spice Roasted Cashews along with Quasi-Greek Salad

Homemade Falafel Salad Bowl

Mediterranean Style Chicken Pesto Pasta Gluten Free

Roasted Brussels Sprouts

Spinach and Fruit Smoothie

Pistachio Crusted Chicken with Tahini Sauce, Pesto Rice, and Salad

Vegan Garbanzo Bean and Spinach Salad with Homemade Italian Dressing

Roasted Cauliflower

Oatmeal

Greek Salad with Beans and Laura's Vinaigrette

Spaghetti Squash with Marinara and a Kale Lettuce Salad

Salmon Miso Soup

Tuna Salad with Garlic Rice Toast

Instant Pot Vegetable Stew with Beef and Soup Spice Mix

Quick Avocado Toast Snack

Gluten Free Quick and Easy Banana Rolls

Instant Pot Orange Chicken Over Low Carb Riced Cauliflower Veggies

 

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Vegan No Oil Burger Base Recipe

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Vegan No-Oil Burger Base Recipe Today I wanted to make some veggie burgers (or bean burgers… ‘cause I didn’t really use veggies in the prototype other than onion and garlic). ETA: Let me clarify why I’m making my own veggie burgers.  There are a lot of healthy choices for foods in grocery stores, but a lot of it is still processed foods.  My goal is to (without going crazy or turning this into a full time job) eat whole foods as often as possible and if a meal requires a mix of ingredients, I’d rather make it myself from scratch.  Oh… I’ll be posting a follow up to this as I got a new kitchen toy recently… so stay tuned. I found a recipe online but I have to admit I am a bit lost in trying to provide a link to the original source recipe.   Apparently there’s a site called “ Deliciously Ella ” and the recipes there look great but I could find no search function nor could I find this recipe there.   Oddly enough, if you google the name of the re...
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Whole Foods Plant Based No Oil Lettuce Boats

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This first mention isn't the recipe... I'm just sharing about the lovely breakfast I had first.  I just peel and cut up some sweet potato or yam, drizzle a tiny bit of olive oil and mix them up (yes, there was a wee bit of oil in the breakfast... but that's not the recipe we're here for.... the oil free recipe is below... breakfast was just so yummy I wanted to mention it). Then I roast them at 400 degrees until done (30-40 mins depending on your oven).    No need for salt because… When they’re done, I remove the pan from the oven and spoon a lot of sauerkraut over them and then pop them back into the oven for about 5 more minutes. That keeps the cold sauerkraut from cooling off the potatoes, like if you just mixed them together without heating up the kraut. The sauerkraut provides more than enough salt. Mmmmm! Okay, but here’s why we’re really here today. I made these lettuce boats and they turned out so yummy I had to share. Lettuce Boats Ingredients 1 cup of ...
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