chili

Fall Chili and Cornbread - Dairy and Gluten Free

7:00 AM

Fall is finally here! Though it won't feel like it here in the south for another couple of weeks.
Even so, I'm breaking out the crock-pot and getting back to those warm delicious fall meals I love.

Cornbread and I haven't had the best of experiences before. It was always my doing. Messing up the recipe or using too deep of a pan. But, I was determined to make a new and easier recipe. And guess what?? It was a success!

I also spiced up my original Crock Pot Chili recipe and now it's better then ever!
Bean Chili (Vegan/Vegetarian)
  • 2 15.5oz Cans of Red Kidney Beans, drained
  • 1 15.5oz Can of White Kidney Beans, drained
  • 1 14.5 oz Can of Diced tomatoes, not drained (may need a second if it's the chili is to thick)
  • 1 15oz can of tomato sauce
  • 1 15oz can of corn
  • A Chopped up Onion *optional*
  • 1-4 TBS Chili Powder (add as much or as little to taste)
  • 1 tsp of ground cumin
  • 1/2 tsp of garlic powder
  • Sprinkle of Cayenne powder
  • Hickory Flavored Liquid Smoke
  • 1 bag of Beyond Beef crumbles *optional but HIGHLY recommended*
Add everything to a crock-pot, set, and forget! 4 hours on high to 6 hours on low.
You can also make it on the stove too! 
Whatever you fancy!

Sweet Southern CornBread
(via)
  • 1 Cup of GF Cornmeal
  • 1 cup of gluten free flour (I used this)
  • 1/4 cup of organic sugar (or honey)
  • 1 TBLS of baking powder
  • 1 tsp of salt
  • 1/3 cup of oil (I used EVOO)
  • 1 egg
  • 1 cup of dairy free milk (I had two cartons of unsweet and sweet cashew milk in the fridge. So I used 1/2 cup of unsweet and 1/2 of  sweet vanilla cashew milk)
Mix all together!
Pour into a greased 8x8 (or closest size pan you have just make sure it isn't to deep)
Bake at 400 degrees for 22 minutes


Happy Fall Friends!

dairy free

Dairy Free Creamy Caesar Dressing

7:00 AM

I posted a photo of this dressing a couple weeks ago and I had so many people ask for the recipe.
Well... it's hard to measure a recipe for a dressing that you just made out of thin air. However, after two or three try's, I think I've finally narrowed down the measurements but please take this recipe with a grain of salt and make it you own if you think it needs something more! :)

Dairy Free Creamy Caesar Dressing
1/2 Cup of Vegan Mayonnaise (I used Just Mayo)
1/4 tsp of Worcestershire Sauce (this is the only NON-Vegan ingredient, you can easily use a substitute)
2 tsp of Dijon Mustered
1 1/2 TBLS of Lemon Juice
Salt and Pepper To Taste (heavier on the pepper)
Dairy Free Parmesan, as much or as little as you want (see below)
Dairy Free Milk (cashew is preferred but soy and almond milk is fine. Just make sure its not flavored)

  • Mix all the ingredients together except the milk. 
  • Use the dairy free milk to thin it into the consistency that you'd like.
  •  I usually end up adding a tad bit more worcestershire and lemon to get that tangy taste.
To make the dairy free parmesan: Chop up 1/4 cup of cashews in a food processor and add nutritional yeast to taste (start out with 1tsp just to be safe and then add more to get the cheesy taste)


dairy free

Game Day Recipe Round-Up

7:30 AM

It is that time of year... football season is upon us!! Which means time for delicious foods and snacks to make for those Saturday and Sunday's on the couch or at a party.

Below are some of my own recipes that I think would be perfect for your game day party for 2 or 10! I also included some of my other favorite recipes from fellow bloggers!

Bean Chili
- Come October, this chili will become a staple in our house! It's super easy and cheep to make that you can't pass it up! Plus it can feed a ton on a small budget!


Potato Salad - Dairy Free -
This recipe is my husbands personal favorite. It's tangy with big chunks of potatoes that I love. One 3 pound bag can feed a good group of friends!

We are having these this week for dinner and I can't be more excited! I love these burgers! Just two sweet potatoes (white or regular) makes enough for 4 people! 

Taco Chicken Bowls-
A great crock pot recipe for those days the craving for mexican food is real!


From Others:


Healthy *Plant Based* Layered Dip
-I loved this recipe! It was so good! You wouldn't even know the ground "beef" wasn't beef at all! 

Cauliflower Wings
-I was hesitant to make this recipe. Mostly because I was turned off by the words Buffalo. But in a live QandA video Lauren did, she encouraged me that I could use BBQ sauce instead of buffalo and make BBQ "wings". They turned out so good! I want to make them again cause they were so simple and tasty! 


I've made this recipe before. Its not super "Dairy-Free" friendly but I can see you using dairy free sour cream to lessen the dairy! Its a great game day dip!
(sorry no photo ;) )


Have any other good game day recipes??? I want to hear them!

dinner

Lentil And Cauliflower Tacos

7:30 AM

Cauliflower is one of those vegetable I think a lot of people are afraid to make meals with. The smell isn't the greatest, it can have some "side-effects" for some that aren't so pleasant (.. cough cough *gas* cough cough....) But regardless it is a very beneficial vegetable. It is anti-inflammatory, rich in vitamins, full of fiber and can boost your brain health!



I highly suggest prepping a head of time before making this meal. Cook the lentils according to the bag's directions and if using frozen cauliflower, warm up, and leave out to dry a so you don't have soggy tacos!

Ingredients
1 cup of dry lentils, cooked according the bag
1 large head cauliflower (about 2 cups of florets). You can use frozen as well. Just cook it before hand.
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons mild chili powder, divided
1 teaspoon salt, or to taste
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon chipotle powder or cayenne pepper (to taste)
Generous grating black pepper
Salt to taste


Directions
Grate the cauliflower using a tool of your choice. I used a chopper attachment for my mixer. Just don't grate it too much, you don't want it finely chopped.
Once the cauliflower is grated, heat a large skillet with some EVOO.
Add your chopped onion and garlic and cook till brown.
Add in your cauliflower and saute for about 3-4 minutes.
Add 1TBLs of chili powder and cook some more till cauliflower is tender
Add you lentils (drained) and add the remaining spices. I found leaving out the other TBS of chili powder and just a SPRINKLE of cayenne pepper made it less spicy. But add more if you like your tacos spicy.


Make tacos with your favorite soft or hard tortillas. I LOVE to make mine "nacho style" with some great Late July chips!
I also like to top mine with some yummy vegan sour cream!