I don't like to toot my own horn - but I think I make a pretty mean Veggie Fried Rice.
It's one of those recipes that just get's better each time I make it.

It's super vegan-friendly. You just omit the egg and/or use tofu or another protein substitute.

The hub's favorite addition to my amazing fried rice is my dairy-free Yum Yum sauce.
 If you are a fan of the white sauce you get a hibachi restaurant, this you'll love this one

Fall is here! 

Did someone say Jambalaya? 

I just realized this is my second pasta recipe in a row here on the blog. Guess I just really like my gluten free carbs ;)
Nothing makes me happier then hearing my husband say a dish is good with out any prompting. Most of the time I wait for him to take the first bite of a new recipe and stare at him intently waiting for response.

So if you are looking for a good dairy free pasta recipe that  a dairy eating husband will enjoy this is for you!

Phew. This week has been a doesy. I've already hit my stress level and its only the first week of classes.
I stress myself out though over the littlest of things so its nothing new.
However, I am bless to be at a school with great teachers and one of the easiest and well organized online program out there.


You can probably file this with the other horrible food photo jobs I've done. Lately the sun has not been my friend so the lack of lighting for my food photos are little to none. You don't know how much the smudge of sauce on the plate is bothering me as I write this post and edited the picture.

Nevertheless, the picture does not do this dish justice.
Polenta Lasagna has become a favorite around out house. My husband thinks its delicious. And I think it's super easy and definitely comes out better then my normal lasagnas.

Preheat oven to 350°.

Spoon 1/2 cup marinara sauce into an 11x7-inch baking dish to cover bottom, and set aside.

Heat a few tablespoons of vegetable broth and a little bit of olive oil in a large nonstick skillet. Add onion and minced garlic and sauté, stirring frequently. Add mushrooms and spinach. When spinach is wilted turn off the heat and set aside.

Arrange 6 (+1 cut in half to fill up sides) polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle just enough cheese to cover the vegetable lightly. You don't want too much or it will become too cheesy and almost watery. Arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture.  Place a spoonful of pasta sauce over each "mound" of polenta and vegetables. Gently press each mound and spread sauces with the back of your spoon.  Sprinkle with remaining cheese, enough to cover the dish lightly.

Cover and place in refrigerator until ready to cook or cover (dont forget to spray the tinfoil) and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

Ladies, want your man to try different meals? Sit down next to him with your computer or ipad and let him look with you.
That's how I stumbled upon and was able to make these DELICIOUS sweet potato bbq sandwiches.

I was meal planning one night and I scrolled past this recipe and he looked over and this is the conversation that followed..

Anyway, Back to this recipe.

Usually when I find and make a good recipe that is husband approved I make it a couple weeks later again and photograph it for the blog. Well, this one couldn't wait to be made again. I had to share it with you and will just have to photograph it later.

• Shred the sweet potato (feel free to leave on the peel) using a cheese grater.
• If you have more then 2.5 cups. Adjust the BBQ sauce amount
• Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded sweet potato and quickly stir to distribute the oil. Sprinkle with salt.
• Cook for 4-5 minutes, stirring and flipping the sweet potato several times.
• Once the sweet potato is starting to dry out and is browned in several places, add the BBQ sauce and stir. Reduce the heat to medium-low and cook for 10-15 minutes, stirring occasionally, or until the sweet potato is cooked.
• Add to your buns and tops with what you'd like. I made a sweet mayo sauce my mom used to make for sweet potato fries. 

• Preheat oven to 350F.
• Mix together your sour cream and add some taco seasoning to it to taste. Set aside.
• Add the lentils, some salt, and water to a medium-sized saucepan. Place over high heat and bring to a boil. Reduce heat and simmer, covered, for about 15-20 minutes, until tender and liquid absorbed. Drain any leftover liquid in the pot.
• Add the taco seasoning and salsa
• Take your leftover mashed potatoes and press them into a 9 or 10-inch pie pan like you would a pie crust. Pop into the oven and bake for 15 minutes, or until lightly golden. 
• Remove from oven and pour in the lentils. Top with the sour cream mixture and try and spread it out nicely. Pop into the oven and bake for another 10-15 minutes or until the pie is nice and hot. Remove from oven and allow to cool slightly. 
• Top with lettuce and cheese (and any other topping you see fit)

While I don't make it super spicy (Yes, I know that is the whole point of Gumbo) this is a great recipe that you can pick and chose to your own taste. My husband prefers a more spicy gumbo so he add's a bit more later on.

• In a 3 1/2- to 4 1/2-quart slow cooker combine beans, tomatoes, frozen stir-fry vegetables, frozen okra, and Cajun seasoning.
• Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
• Ladle gumbo into shallow bowls over hot cooked rice.

Don't worry. I'm still here! I turned 22 on the 22nd and my body decided the best way to celebrate was to get sick. So lots of resting and about a dozen episodes of F.R.I.E.N.D.S later and I'm back in business!

I miss non-gluten free food sometimes. One of those being creamy sauces that you can get on your pasta. I am so envious when my husband (who is not fully gluten free) decides to treat himself to a heaping bowl of pasta alfredo at Olive Garden. I just give him the stink eye across the table as I eat my gluten free BLEH meal.