All posts tagged: recipe

Perfected Vegan Mac n Cheese

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I call myself an “On again, Off again Vegan”.  I know.  It’s silly.  Usually you either are, or you’re not.  For the last month I have been strictly plant-based Monday morning through Friday evening (little to no processed foods included, per the true plant based definition) and then the weekend, anything goes.  I have found that even on the weekends though I am limiting animal products, sugar, and processed foods because I currently don’t have a strong taste or desire for those things! 5 years ago when I first tried a vegan lifestyle, I experimented with some vegan mac and cheese recipes.  A lot of the ones out there were super complicated and required you to do things like soak nuts, or puree sweet potatoes.  First, ew.  Second, no thanks.  Or, on the other hand, they would use highly processed, vegan cheeses.  After five years, I finally have done enough learning and tweaking to say that I have created a vegan mac and cheese recipe truly worth trying.  Please, please do.  The ingredient list looks …

Quiche Rhiannon

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This quiche recipe is pretty tasty!  One of the things I love about it is that in its simplicity, yet very good flavour and texture, it is easy to do all sorts of variations for fillings. Last night, we made one in our personal favourite way: with swiss chard, and summer squash (and it’s the ONLY way I will eat swiss chard!).  We also added a leek this time, as I wasn’t sure what else I might be using the leek for.  One time I brought this version to our monthly Sunday Morning Zeal Meal, a monthly sharing of a huge meal and relationship with one another at our church.  That particular morning, I threw a couple sliced mushrooms in the pan with the onion and OMG the compliments that morning were endless.  Quiche can be so fun, and creative! Goodbye, Lorraine.  Hello, Rhiannon! This make one large quiche, so I would not go over the suggestions, and if your eggs are on the large side or you’re planning to add a lot of filling …

Warm and Creamy Chicken Noodle Casserole

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This casserole reminds me of my days working at the Red Arrow Diner in Manchester and Milford NH.  If you’re ever there, check them out.  Their whole basis was comfort food, and this recipe is no different.  This casserole is the ultimate comfort food, and my kiddos even love it. I tend to make my own cream of [fill in the blank] soups, but feel free to use canned.  If you are interested in my cream soup recipes please comment below and I would be happy to share those also! They are pretty simple and perfect, in my opinion. Also, if you want to save time and energy, go ahead and use frozen carrots instead of fresh ones.  Just throw them in with the frozen peas at the end. Warm and Creamy Chicken Noodle Casserole Yield: one 9 x 13 baking dish Prep time: 15 to 20 minutes Total time: 1 hour Ingredients 2 tablespoons butter 3 to 4 carrots diced small ¼ to ½ onion diced small 2 cloves garlic minced 8 ounces egg …

Fresh Lemon-Blueberry Muffins

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I love lemon and berry flavors together! So, I think these are pretty yummy, and could even pass for a light dessert, especially if you made a simple glaze of powdered sugar and lemon juice for the tops. Fresh Lemon-Blueberry Muffins Yield: 12 muffins, or one 9-inch bread loaf Prep time: 10 minutes Total time: 45 to 70 minutes Ingredients ½ cup butter, softened 1 cup sugar 1 large egg 1 teaspoon of lemon zest 2 ½ cups flour 1/2 cup fresh squeezed lemon juice 2/3 cup milk 2 teaspoons baking powder 1 cup or so fresh blueberries Directions Preheat oven to 350 Combine the butter, sugar, egg and zest and mix on medium speed for 1 to 2 minutes. Add all remaining ingredients except the blueberries and mix another minute or two. Stir in the berries. Pour the batter into a prepared muffin tin, or bread pan. For muffins, bake about 32-35 minutes. For bread, bake 50-60 minutes. If you try my recipe I would love to read a comment by you! Extra love …