If its Sunday …

It’s time to make the granola! Sunday mornings are a great time to replenish our supplies, starting the new week with the slightly sweet nutty scent of fresh granola. I generally make a double recipe, divided between two jars. I have posted this Gluten Free granola recipe before. Granola is delicious morning, noon or nightContinue reading “If its Sunday …”

Crunchy Tofu Salad

You don’t have to sauté or marinade tofu to enjoy it. Whenever you find yourself short on time or just don’t want to cook, this is a super easy and delicious way to add healthy protein to a green salad. This is my favorite cold Crunchy Tofu Salad recipe, provided by special request. If youContinue reading “Crunchy Tofu Salad”

Basic Vegan Sour Cream

Making vegan sour cream from silken tofu is more of an idea than a recipe; different iterations are readily available online. This is mine. But first, the back story: While “veganizing” my favorite marble cake recipe requiring sour cream, I realized that I had no vegan sour cream on hand. I don’t like to buyContinue reading “Basic Vegan Sour Cream”

Papaya Salad with Tofu

This is a Thai-Style salad that I have adapted from the amazing Thai Vegetarian Cooking (1991) by Vatharin Shumichitr. I can’t claim that it is truly Thai; I did not follow the recipe exactly, both because of the ingredients that I had on hand, and our preferences. It was still delicious!

Gluten Free (GF) Granola

Back in the day, we used to eat granola in the morning with milk or yogurt for breakfast, as a snack throughout the day, and in the evening to top fruit or ice cream. I am not sure why we stopped making it (and eating it), however of the blue last week my husband asked if I would make him some granola. Now we are off and running again.

Alternative (Vegetable) Piecrust

As an alternative piecrust for vegetable pies/quiches, I have been experimenting with gluten-free, vegan and lower-carb substitutions for the traditional wheat-based crust. In the past, I have used shredded potatoes seasoned with onion or shallot and garlic for a Passover-friendly pie crust, and so I thought I would try using different vegetables for a lower-carb alternative crust.

Black-Eyed Pea Salad aka Aaron’s Appetizer

Black-eyed peas for New Years are a multicultural phenomenon, eaten to usher in the new year, as a symbol of luck, prosperity, and/or in association with other milestone events, including Emancipation of African-American slaves in January 1963. There is no reason to wait for the holidays to make this delicious black-eyed pea salad as an easy summer salad or nutritious add-on for your Buddha bowls.