This is a very versatile sauce that can be used as a pasta sauce, served over rice, with lentils etc. exceptionally good with seafood or tofu. If using large zucchini, seed and dice into bite size pieces. Will need approximately 8 cups. Drizzle with oil of choice, season with your favorite seasonings ( I use… Continue reading Zucchini Coconut Sauce
Category: lunch/dinner
Flour Tortilla
These are so easy to make. Stores well and when slightly heated becomes soft and flexible. These are great to use for breakfast wraps, with any sandwich fillings, quesadillas, mini pizzas etc. Mix flour, baking powder and salt in bowl. Melt butter in hot water. Mix liquid into dry and knead with hands into smooth… Continue reading Flour Tortilla
Mushroom Veggie Burger
4 cups mushrooms cubed/diced ( cremini or portobello) 2 cans black beans drained, rinsed and mashed 1 cup minced fresh broccoli 1 red onion minced 3 eggs 1 cup oat flour (can just process oats in food processor) 1 Tbsp. Cumin 1 tsp.salt 1 Tbsp. Coconut Amino (soya sauce replacement) 2 Tbsp. minced garlic 3/4… Continue reading Mushroom Veggie Burger
Shepherd’s Pie
This recipe is vegetarian but can be made with ground beef or chicken in place of kidney beans. Peel and cook enough potatoes to make approx. 4-5 cups mashed. To make this recipe quicker and easier, use a bag of frozen mixed vegetables. I use a large cast iron pan when making this so it… Continue reading Shepherd’s Pie
Layered Vegetable Loaf
This was one of my Aunt Marion’s favorites. I have changed the original recipe and replaced rice with cauliflower and also use fresh onion and garlic instead of the salt form. Add your favorite seasonings. Any kind of cheese can be used. This can be made ahead and stored in fridge or frozen. Reheat in… Continue reading Layered Vegetable Loaf
Veggie Nuggets
These little nuggets are a great way to get your family to eat more vegetables. Serve them with a favorite dipping sauce (sugar free of course) or just the way they are. This recipe is very versatile. Replace the vegetables with any kind you have on hand. Some I have tried include, sweet potato, zucchini,… Continue reading Veggie Nuggets
Multi-Grain Bread
This dough is great for bread, rolls or pizza dough. Makes 3 loaves of bread or 2 loaves and 1 large pizza crust. You can store dough in fridge until ready to make pizza. Remove from fridge approx 1 hr before using. 1 cup warm water 1 Tbsp. yeast 2 cup boiling water 1/4 cup… Continue reading Multi-Grain Bread
NOT Potato Salad
This is for my sister. She is diabetic and cannot eat potatoes due to the high amount of carbohydrate in a single potato. She loves potato salad but can no longer eat it and with another summer season soon upon us I have made an alternative that turned out to be very close to what… Continue reading NOT Potato Salad
Eating Sugar Free Baked Beans…
Missing Comfort Foods Here is my recipe for Baked Beans 1 lb (454g) dried beans(cover with water and soak for 3 hrs or over night) Drain and discard water. Place soaked beans in a pot covered with fresh water. Add 1 tsp baking soda. Bring to boil, and simmer till tender, this will not take… Continue reading Eating Sugar Free Baked Beans…
Sugar Free Kitchen 