I won't mention any names, but whenever I make an easy and delish thing, and I forget to write it down, a certain someone likes to grunt at me. *cough*cough*Lisa*cough*
So here it is, and I thought it was quite amazing if I do say so myself:
*Side note, as I'm posting this, I'm waiting for guests to arrive, and it may be gone by the time they arrive*
6 quartered artichoke hearts from oil, chopped (I used Kirkland brand from Costco)
4 sundried tomatoes removed from their oil, chopped (HEB brand used here)
Add a touch of oil from each jar (maybe 1/2T each)
1/4 c. grated vegan parm (I used Violife, but I bet Follow Your Heart would work well here, too)
2 T. Kite Hill chive 'cream cheese' (to me, this brand is money + completely necessary, but feel free to sub with any of your favorites)
2 cloves garlic (yes... 2. I like garlic. I dislike vampires.)
A generous pinch of salt and a healthy pinch of ground pepper.
Combine. Schlep into a small baking pan. Stick into a 325 degree oven for approximately 15 min.
Serve with Smokehouse Almond crackers like I did, or any rosemary cracker would probably be amazing with it too!
Step 1: Get out your crockpot because, yes, it is below 50 degrees in Texas.
Step 2: Gather the listed goodies (below) and toss them into the crockpot. Stir.
Step 3: Cook on low for 3-4 hours (jumble ingredients occasionally if you're around).
Step 4: Consume. Crave more. Eat it all.
1 can chickpeas, drained
1 can coconut milk
About 1/2 C. thinly sliced sweet onion
3 T. curry powder of your choice (I use Penzey's 'The Now Curry' or Savory Spice's 'Madras Curry')
1 large portobello mushroom, roughly chopped (or any kind of mushroom, really--about 1/2 C.)
1 container (9.1 oz) of crushed tomatoes with garlic (fire roasted would probably be amazeballs too!)
1 small can chopped black olives (Random, I know. I had a can, and it sounded good--so in it went)
1/2 C. - 1 C. vegetable broth (depending on how thick you like it)
1 clove garlic, minced
salt and pepper to taste (I ended up using about 1 tsp. pink himalayan salt and 1/2 tsp. pepper)
Optional: A healthy squeeze of Sriracha for a holiday pick-me-up
Serve over rice (gluten free option), soba noodles, spaghetti squash (GF as well) or drink straight from the crock (also gluten free). Sluuuurrrrpppp.
Kind of tired of the same ol', same ol'?
SIMPLE TOFU SCRAMBLE
* Firm Tofu (14 oz) -broken into bite size pieces
* 1/4 c. nutritional yeast flakes
* 2T. Almond Milk (or nut milk of your choice)
* A squirt of lemon juice
*Salt + Pepper to taste
* Stir-ins of your choice
---Add all items to one skillet, heat over medium heat for 2-4 minutes and devour.
Try spicing it up with these fun fixins:
sliced kalamata olives
a sprinkling of dried sage
For added creaminess try adding in a dollop or two of vegan cream cheese - Tofutti makes a good one!
Bonus tip: Tofu freezes well, so you can buy bricks when it's on sale and pull it out when you're ready to use it!
-VEGAN + GLUTEN-FREE
VEGAN, GLUTEN-FREE, DAIRY-FREE + DELICIOUS
I'm still trying to figure out why this amazing cauliflower puree tastes as divine as any full-fat, dairy-laden alfredo recipe I've had before. Either way, I sure am glad it tastes the way it does, and that it's gluten and dairy free and contains WAY less fat. Definitely worth giving this sauce a fighting chance.
Ingredients + Instructions:
2 T olive oil, heated in a medium/large sauce pan
2 cloves garlic, smashed and minced
2 tsp pine nuts
*Cook over medium heat for 3-4 min (or until amazing aromas begin to fill the air)
1 small head of cauliflower (about 3 cups), chopped
2 1/4 C. almond milk
2 tsp salt
2 tsp oregano
2 tsp basil
1/2-1 tsp pepper
*Cook over medium heat for 8 min (or until cauliflower is tender)
Put ingredients into blender and add:
Juice of 1/2 a lemon
1/4 C. nutritional yeast flakes
Blend until smooth
Tips/Things To Try: