A New Place.

Welcome to my new blog! I’ve been blogging for a few years over at ‘Make Them Whole Foods, Make Them Delicious and Make Sure You Feel Great Eating Them’ – And if you clicked on a link to that blog, you probably ended up here, and are a bit confused!

I decided it was time to kick blogging in to higher gear, and figured it was best to start with my own domain and hosting.  I switched everything over today, using Media Template and WordPress.org.  It was seriously the easiest thing ever.

I’ll probably take a few days getting used to the new digs, and then be right back with tons of yummies for you! You can also now follow me on Facebook!

Thank you all for your amazing support thus far in my journey, and continuing onward!

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[Extra Creamy] Baked Potato Soup [Vegan/Gluten Free]

A few weeks ago it was super cold and rainy.  We had spent most of the day on the couch, and needed something warm and nutritious for lunch.  I used to make a baked potato soup in pre-diet-change days, that had over a pound of bacon, and 3 different cans of condensed soup in it.  Yeah, it was good (then), but it, obviously, wouldn’t work now.

I think this soup achieves the essence of Baked Potato Soup, minus the…everything else.  Bonus points? My omni friend at work 1 – said it looked good and 2 – ate some of it, and liked it.  Major bonus points.

Extra Creamy] Baked Potato Soup [Vegan/Gluten Free]

The key to making this soup creamy without the cream is hemp seeds.  These little kernels of joy are made out of pure nutrients, but blend up beautifully into a nice thick creamy sauce.  If you don’t already eat hemp seeds regularly, you should totally add them to their diet.  Below are some awesome reasons why, which came from this website:

Hemp seeds are nutrient-powerhouses containing:

  • All 20 amino acids, including the 9 essential amino acids (EAAs) our bodies cannot produce.
  • A high protein percentage of the simple proteins that strengthen immunity and fend off toxins.
    Eating hemp seeds in any form could aid, if not heal, people suffering from immune deficiency diseases. This conclusion is supported by the fact that hemp seed has been used to treat nutritional deficiencies brought on by tuberculosis, a severe nutrition blocking disease that causes the body to waste away.
  • Nature’s highest botanical source of essential fatty acid, with more essential fatty acid than flax or any other nut or seed oil. 
  • A perfect 3:1 ratio of Omega-6 Linoleic Acid and Omega-3 Linolenic Acid – for cardiovascular health and general strengthening of the immune system.
  • A superior vegetarian source of protein considered easily digestible.
  • A rich source of phytonutrients, the disease-protective element of plants with benefits protecting your immunity, bloodstream, tissues, cells, skin, organs and mitochondria.
  • The richest known source of polyunsaturated essential fatty acids

They sound pretty freaking amazing, don’t they? (I actually learned some things from that list!) Go Hemp seeds! And, in case you were worried (or curious), no, you can’t get high off of hemp seeds. We buy ours in a large bag at Costco, but any health food store should carry them!

Alright, so now that we’re ready to eat some (Hemp Seed Super Hero) baked potato soup…let’s get to the recipe.

[Extra Creamy] Baked Potato Soup [Vegan/Gluten Free]

Click Here for a Printable Version

Ingredients:

  • 1 small onion, peeled and quartered
  • 3 cloves of garlic, peeled
  • 3 medium potatoes, diced into small cubes
  • A bit of olive oil mixed with salt, pepper and crushed rosemary (to taste) (optional)
  • 1 cup vegetable broth (or, 1 cup water + 1 tsp salt)
  • 1 cup rice milk
  • 1/2 cup hemp seeds
  • 1 large dash of crushed rosemary
  • 1/2 teaspoon of salt
  • black pepper to taste
  • 2 tablespoons nutritional yeast
  • Green Onions – Optional

Let’s Make It:

  1. Preheat the oven to 350 degrees
  2. Add the quartered onion, peeled garlic and diced potatoes to a rimmed baking sheet.  Brush with olive oil/salt/pepper/rosemary (optional)
  3. Bake for about 30 – 35 minutes, until the potatoes are soft, and the onion and garlic are browned. Watch at the end as it goes from ‘done’ to ‘burnt’ quickly.
  4. Add the vegetable broth, rice milk, hemp seeds, rosemary, salt, pepper and nutritional yeast to your blender, but don’t blend yet
  5. When the potatoes, onions and garlic are done, add the onion and garlic to the blender with the liquid mix (but not the potatoes)
  6. Blend on high speed until completely smooth (be careful – it’s hot)
  7. Add the blended mix and the potatoes to a large sauce pot and stir well until hot throughout.
  8. Taste and adjust seasonings if needed
  9. Stir in green onion, or serve to each persons liking in the bowl.
  10. Serve warm, store any leftovers in an air tight container in the fridge once cooled completely.

It’s totally soup recipe around here! I’d love to hear what kind of soup you’re making!

-Chelsea

I featured this recipe in a recipe roundup! Click here to find other awesome recipes!

One-Pot-Is-Awesome Spinach and Tomato Pasta [Vegan/Gluten Free]

I’ve been seeing ‘One Pot Wonder’ pasta dishes all over the internet lately.  I kept wanting to try them, but I’ll admit I was highly skeptical.  It seemed too good to be true.  Like the email that says they’ll deposit 1 million dollars in your bank account from a long lost inheritance, they just need your social security number, and your routing number, and your blood type. (by the way – that email is a scam, in case you didn’t know already).

But the ‘one pot pastas’ felt that way.  They felt like they should be on a pinterest ‘fail’ board.  I mean, the physics behind it made sense – liquid, boiling, cooks noodles.  …But all the vegetables.  And spices.  Can you really put those in the pot too? And then… gluten free noodles.  Which do who knows what half the time when you cook them.

Despite all of my negative feelings towards them, I decided to try a ‘one pot wonder’ recipe.  I combined a few to make something I liked, and could eat.  And I bought two freezer pizzas as back up.  Yep.  Confidence at its finest.

But the good news?  [Spoiler Alert] The pizzas are still in the freezer.  And the pasta was amazing. 

So maybe the concept isn’t really all that ‘out there’ after all? Maybe I should be more trusting.  Heading off now to wire some money to a Nigerian Princess in need of saving…

Ready to be amazed? Let’s make it!

One-Pot-Is-Awesome Spinach and Tomato Pasta [Vegan/Gluten Free]

Click Here for a Printable Version

Ingredients:

  • 8 ounces mushrooms, washed and sliced thinly
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 can diced tomatoes, not drained
  • 4 + 1/2 cups vegetable broth
  • 1/2 cup dry white wine (optional – but if not used, use another 1/2 cup vegetable broth)
  • 12 ounces gluten free spaghetti style pasta
  • 2 teaspoons Italian seasoning
  • 1 teaspoons dried parsley
  • freshly cracked pepper (20 twists of the pepper mill)
  • 10 ounces frozen cut spinach, thawed
  • 1/4 cup nutritional yeast (optional)

Let’s Make It:

  1. Place the mushrooms, garlic, onion, tomatoes, vegetable broth, and wine (optional) into a large pot.
  2. Break the noodles in half and add it to the pot along with the Italian seasoning, dried parsley, and some freshly cracked pepper.
  3. Cover the ingredients with broth as much as possible, but don’t feel sad if you can’t cover them completely.
  4. Place a lid on the pot and bring it up to a rolling boil over high heat.
  5. As soon as it reaches a boil, stir the pot to completely cover the noodles with broth (they should be much easier to work with now) and to combine the ingredients. Recover the pot.
  6. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. **Give the pot a stir every few minutes to prevent the pasta from sticking.**
  7. Once the pasta is cooked through, add the spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt.
  8. Stir in the nutritional yeast (optional) (or, serve on each portion as desired).
  9. Serve hot. With a nice red wine.

One-Pot-Is-Awesome Spinach and Tomato Pasta [Vegan/Gluten Free]

Our Thanksgiving Menu [2013] [Vegan/Gluten Free]

If you read my ‘Majorly Awesome Thanksgiving Recipe Roundup‘ you know that I’ve been thinking about Thanksgiving for awhile – but I have a confession – this week totally snuck up on me.  I think it is because Thanksgiving is so so late this year (the latest it can possibly be, in fact), that I kept thinking ‘I have more time’.

Sometime during the plane ride home from Toronto last week, I hit panic mode – yes, I had done a huge roundup for recipes, but I obviously wasn’t going to cook all of them.  I needed to make a menu for our Thanksgiving meal, pronto.  The weather forecast for this week also kicked me into high gear.

This year we are ‘hosting’ Thanksgiving at my house.  Everyone is sort of scattered this year – but my Brother and Dad are coming to our house, (my Mum is going to her parents – which is where we all usually go).  So, it was time to decide on a menu.

Here’s what I chose:

Appetizer:

Main Food:

Dessert:

So – there it is! I will go grocery shopping tonight! Exciting 🙂

I hope everyone has a fabulous Thanksgiving! I’d love to hear what you’re cooking up!

-Chelsea

Traveling with Food Intolerances – Toronto

Where have I been hiding?  Well.  The title of the post should give you some kind of hint.  Last week Nathan and I traveled to Toronto.  He had a conference.  I went to hang out in the city.  And to see some awesome friends.

Traveling with Food Intolerances - Toronto

This wasn’t our first time traveling as almost-vegans.  But it was our first time traveling as almost-vegans-mostly-gluten-free – ers.  And, I’d be lying to say I wasn’t nervous, but I’d also be lying if I said that I was terrified.  Let’s call it – a healthy level of anticipation.  I knew I’d be able to find food to eat.  I just didn’t know what it would be.  And, traveling with others had me a bit on edge.  Would they choose a place that had NOTHING I could eat?  How would I handle that?

The bonus was that 3 of the 4 people we were traveling with (and then two of the other people we met when we arrived) were vegetarians.  Having the meat-eaters out numbered did give me a bit of ease.

I also did my homework, and already had some ‘safe’ places picked out – that I could suggest when the ‘where should we go to dinner’ question arose.

But most importantly – I packed food.  This is something I’ve really done for years.  When I was a teenager I was diagnosed with reactive hypoglycemia.  In other words – processed sugars made my body dump resources, which took my blood sugar on a roller coaster ride.  To combat this, I ate many small meals throughout the day – and was never without some type of protein source quick at hand.  Today this problem is much more under control – with the avoidance of processed sugars.  But, packing my own food is something that still makes me feel better, and this trip was no exception to that rule.

So what did I pack?  Below is a list.  I packed each of these items into Tupperware containers in my checked luggage (unless otherwise noted)

  • 1 loaf of homemade bread – I baked it the night before we left, with plenty of time for it to cool.  I also sliced it before we left, and put it in a Tupperware container

Traveling with Food Intolerances - Toronto

  • Peanut Butter Packets – I originally considered packing peanut butter in a travel shampoo-style container, but that seemed incredibly messy to fill, so I found these packets.  They do contain oil, which I normally avoid in my peanut butter choices, but I figured one weekend wasn’t going to kill me.  They were really tasty, just make sure you ‘kneed’ them before opening – as the oil and peanuts separated a good bit.  Note – peanut butter is considered a liquid in your carry on – so make sure it’s in a smaller than 3 oz container, or check it!Traveling with Food Intolerances - Toronto
  • Rice Crackers – These were a great alternative to the bread towards the end of the trip.  The plane ride did not do the bread justice, and it was rather dry towards the end.  They also were a great snack for during the day, too.  This is my favorite brand. Traveling with Food Intolerances - Toronto
  • Pretzels – Nathan and I have just recently taken a huge liking to eating pretzels again, and Snyder’s has a great gluten free kind.  I’m not sure why I needed pretzels AND crackers, but they were both open before we left, so I packed them! They ended up being a life saver on both flights, so I was glad that I had them!
  • Chocolate Chips – We buy bulk chocolate chips from Costco, so I threw a Tupperware of them into my suitcase, but I actually didn’t end up eating any of them
  • Hot Tea – I brought a few of my favorite hot tea bags with me, to compliment my breakfast, or to help me warm up in the evening
  • Lara Bars and Macro Bars – These are prefect ‘I couldn’t find food’ and/or ‘a meal isn’t happening when I need it to’ safety nets.  I love the Peanut Butter and Jelly lara bars, and Nathan is a fan of the Macro Bars.  I always had these with me.
  • An empty water bottle – If you’ve flown in the past few years you know of the ‘liquid restrictions’ in your carry on bags, so we always pack away an empty water bottle, to fill up at the water fountain once we’ve passed security

Things I didn’t do/bring, but considered:

  • A small blender – This Hamilton Beach one is a beast for the cost and size.  It would be awesome for making hotel-room smoothies.  I decided to not bring it this time, because it was cold – and I don’t drink as many smoothies in the cold!
  • Utilizing the fridge in the hotel room – I ALWAYS make sure my hotel room has a fridge.  (this trip we stayed in The Bond Place hotel – and loved it!).  When you arrive, you can hit a grocery store and stock up on hummus, salad fixings, or smoothie supplies, or even refrigerate leftovers from big meals.  We didn’t end up doing that on this trip – but the fridge was great for keeping our drinks cold!

So, peanut butter and crackers and pretzels and chocolate chips – what else did you eat on your trip?

On the way up we had a super quick noon-connection.  We ate breakfast before we left, but we were not able to eat lunch until we landed and got to downtown (around 3pm).  We did grab ‘Naked’ smoothies in the airport as we – literally – sprinted to our gates.  They’re not an everyday thing for us, but they filled the void.  I also ate pretzels from my carry on – again – lifesavers.   So, we wouldn’t face how unfriendly airport food was until the trip home.

Once we arrived in Toronto, I set out on a mission to find us awesome food.  I quickly found the Urban Eatery at the Eaton Center (which was – bonus points – right across from our hotel).  The awesome place about the eatery was it’s selection.  We took groups of 5 – 15 there, and everyone could find something they wanted.  It is, essentially, a food court.  Which sounds like ‘Taco Bell and McDonalds only’, but it is so not.  It had foods from every ethnicity imaginable.  Their menu options were clearly marked as vegetarian, vegan, and gluten free.  And every place we went was willing to work with us to make a dish vegetarian.  My only gripe – is that they very clearly did not have designated cooking space for gluten free items.  So, celiacs-sensitive gluten-free-ers would have not been as lucky.  With that said, I did not ask for any special accommodations.  I was just grateful to have food.  We ended up eating at the Urban Eatery for all but one of our meals.  For the other, we ate at The Imperial Pub – which was across the street from our hotel.  They had an awesome veggie burger – but no mention of it’s gluten free status.

On the way back we tried to find lunch in the Toronto airport.  This proved fairly impossible.  They had some gluten free sandwiches, but they all had meat on them.  They had some vegetarian sandwiches, but they all had cheese and gluten.   I finally settled on a packet of hummus (which came with wheat crackers) and dipped my pretzels (again, lifesavers) in it.  I also had potato chips and chocolate almond milk.  It could have been better.  It could have been worse.

In general my overall impression of the trip was that they had awesome selection.  Nothing was perfect, but everyone was willing to help you out, and find you something you could eat.  And the Urban Eatery was an absolute life saver – especially for our ‘mixed crowd’ of eaters.  Traveling with Food Intolerances - Toronto

So, those are my thoughts.  I feel better prepared for my next trip.  Next time I’ll probably skip the bread and just bring more crackers and I’ll definitely do more research on restaurants around us – to ease my mind.  But, the bottom line is – I did it.  And I could totally do it again.

What have been your thoughts on traveling?

-Chelsea

Blueberry [Or Any Berry] Muffins [Vegan/Gluten Free]

Many apologies for my sudden disappearance last week.  I started a few new items on my Etsy shop and have became completely sucked in.  Needless to say, this muffin recipe has been in my drafts for almost two weeks now, screaming to get posted…but it has taken a back seat to these:

Homemade Goodness - Stroh Many Stitches - Etsy

So, done with excuses.  Here is an awesome muffin recipe! When I decided to make these I wanted them to be:

  1. Tasty
  2. Moist
  3. Versatile
  4. And, of course, Vegan and Gluten Free and Oat Free
  5. Oil Free was an awesome bonus
  6. So was freezable

These muffins met all of my lofty demands with vigor.  They are tasty and moist, and can really handle any ‘berry’ you throw in them.  Or, nuts, or fruit, or just about anything.  Blueberry is my favorite muffin – type.  Which is odd, because it’s the only form of blueberry I really enjoy.

So let’s make them.  And then – keep this recipe in your back pocket – for all of your muffin-fixes.

Blueberry [Or Any Berry] Muffins [Vegan/Gluten Free]

Blueberry [Or Any Berry] Muffins [Vegan/Gluten Free]

Adapted from a 100 Days of Real Food Recipe

Click Here for a Printable Version

Makes about 8 – 10 large muffins

Ingredients:

  • 1 + 1/2 cups Gluten Free Flour Blend
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 flax eggs (2 tablespoons ground flax seeds mixed with 6 tablespoons water, let sit 5 minutes)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup of unsweetened apple sauce
  • 2 teaspoons water
  • 1 + 1/2 teaspoons apple cider vinegar
  • About 1 cup of berry of choice (blueberry, strawberry, raisins, banana and nuts, etc)

Let’s Make It:

  1. Preheat oven to 400 degrees
  2. Prepare your 2 flax eggs in a medium bowl
  3. In a large bowl, mix together gluten free flour blend, salt, baking powder, cinnamon and nutmeg.  Mix well.
  4. Add the rest of the wet ingredients (maple syrup, vanilla, apple sauce, water, apple cider vinegar) (but not the fruit) into the flax eggs, stir well.
  5. Make a hole in the middle of the mixture in the dry mixture and add the wet mixture.  Stir until well combined, but do not over mix
  6. Fold in the fruit of choice
  7. Line a muffin pan with liners and fill about 3/4 of the way full
  8. Bake for approximately 20 minutes, but watch closely after 15 (baking time varies due to muffin size).  Muffins are done when a knife can be inserted in the middle and come out clean
  9. Serve warm or at room temperature.  If not eaten in 2 days, freeze for later use

What are your favorite muffin-mixins?

-Chelsea

I included this recipe in a recipe roundup.

Simple Slow Cooker Refried Beans [Vegan/Gluten Free]

I kind of have a love-hate relationship with cooking things in the crockpot.  The love is that I can come home or wake up to a meal made.  The hate?  As much as I’m a planner in all aspects of my life, I’m not always the best planner when it comes to meals.  Need a meal out of the crockpot?  That’s not something you can throw together for 1 hour from now.  And, I’m also the one who has to count out the time that the crockpot will be done.  “Sure, I’ll set it at 10pm and let it cook for 5 hours”.  Wait.  Who’s getting up at 3am to turn it off?  And I most frequently shy away from the crockpot because sometimes I think of a meal, and I want it right then.  And I can’t have it right then.

With all of that said, when the stars align and I am able to come home (or wake up) to a warm, perfectly cooked meal, I love it.  Hm.  Perhaps I should do it more.

Today I’m bringing you a crockpot recipe for refried beans.  And I know you can go to the store and buy a can of them, and heat them up, and have dinner in an instant.  But, have you read the label on those before?  And…these taste so much better.

But some days, I will just buy the can.  I’m a sucker for instant gratification.

Also.  I have no clue how to make refried beans look ‘pretty’.  I tried.  Below is the end result.

Simple Slow Cooker Refried Beans [Vegan/Gluten Free]

Simple Slow Cooker Refried Beans [Vegan/Gluten Free]

Adapted from a recipe from 100 Days of Real Food

Click Here for a Printable Version

Ingredients:

  • 2 cups of dried pinto beans, rinsed
  • 1 onion, peeled and cut into fourths
  • 1 jalapeno, seeded and diced (or pepper of choice)
  • 2 cloves of garlic, each chopped in half
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 cup salsa (optional)
  • 3 cups vegetable broth
  • 3 cups water (or omit vegetable broth and use 6 cups water)

Let’s Make It:

  1. Combine all of the ingredients in the slow cooker.  Stir well.
  2. Let cook for about 8 hours on high
  3. Remove from slow cooker, using a stick blender or a regular blender, blend all ingredients until smooth.  Use caution if still hot.  **Note – if you want your beans to be very thick, you will need to drain the liquid first.  I didn’t.  They turned out excellent, but they’re not the ‘typical thick canned refried beans’ consistency.
  4. Serve warm with toppings such as: diced tomatoes, guacamole or avocado, tofutti non dairy sour cream, salsa, cilantro, or add to tortilla shells, or use as a taco filling or chip dip
  5. Once cooled, Store leftovers in a covered container in the fridge for up to 4 days.  These freeze great – just freeze in portion sized containers!

I hope everyone has a fabulous weekend!

-Chelsea

I included this recipe in a recipe roundup.

Majorly Awesome Vegan/Gluten Free Thanksgiving Recipe Round Up

I began compiling a list of recipes for my ‘Majorly Awesome Vegan/Gluten Free Thanksgiving Recipe Round Up’ on October 3rd.  Well over a month before Thanksgiving.  Because, to be totally honest, I was kind of freaking out.

Nathan and I will be cooking our own Thanksgiving meal this year.  And it will be vegan.  And. Gluten free.  I know I can do it, I just didn’t have many ideas.  The traditional Thanksgiving foods came to mind (and fell short of our dietary choices).  I didn’t want to be left eating Chinese Food from the China Buffet on Thanksgiving.  So, in true ‘obsessive planner’ fashion, I began working on menu ideas.

Obviously, I won’t make all of these items for our Thanksgiving meal, but I wanted there to be options, and I wanted to make sure I had a wide array for other people’s tastes as well.  On the list I have some of my original recipes along with some links to some other awesome people’s recipes.  If you have any other ideas for vegan/gluten free menu items I’d LOVE to hear them in the comments! I’d also like to hear how you combine these items into an awesome meal!

Majorly Awesome Vegan/Gluten Free Thanksgiving Recipe Round Up

Main Dishes

Vegetables

Fruit

  • Cranberry Sauce
  • Fruit Salad

Bread/Stuffing/Gravy

Dessert

What did I miss?  What are your Thanksgiving meal plans?

-Chelsea

Thanksgiving Stuffing/Dressing [Vegan/Gluten Free]

When I decided I would do a recipe round up, I asked everyone at work what their favorite Thanksgiving side item was, because I didn’t want to forget any ‘biggies’.  Stuffing or dressing won by a huge majority, which was funny, because it wasn’t even something I thought of to begin with.  I’m not sure why – I like stuffing, it just didn’t cross my mind.

But – I knew I had to figure out how to make it.  The hard thing with this stuffing was the potential for it to be dry.  Gluten free breads vary so much in their texture, that the consistency of the stuffing can vary as well.  One thing that does help is if you ensure the bread is toasted well beforehand (steps 1 – 3).  Please use the liquid amounts below as a general guideline, and adjust as needed.  When you add the apples, if it’s looking dry, certainly add more liquid.

Thanksgiving Stuffing/Dressing [Vegan/Gluten Free]

Thanksgiving Stuffing/Dressing [Vegan/Gluten Free]

Click Here for a Printable Version

Ingredients:

  • 1 loaf gluten free bread (or bread of choice)
  • 5 stalks of celery, chopped thin
  • 1 large onion, chopped thin
  • 8 oz portobello mushrooms, chopped thin
  • 2 cloves of garlic, minced
  • 1 tablespoon vegan butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teapsoon black pepper
  • 2 + 1/2 cups vegetable broth (plus potentially more if the bread is dry)
  • 1 apple, cubed

Let’s Make It:

  1. Preheat oven to 425 degrees
  2. Cut bread into small cubes
  3. Arrange on a cookie sheet and toast until firm (steps 1 – 3 can be done in advance)
  4. Reduce oven heat to 325 degrees
  5. Saute celery, onion, mushrooms and garlic in the vegan butter until all are soft
  6. While sauteing, combine bread cubes with thyme, sage and salt in a large bowl
  7. Combine sauteed vegetables with bread crumbs and spices
  8. Pour 1 + 1/2 cups vegetable broth into bowl and stir well
  9. Pour into a casserole dish, spreading so mixture is even
  10. Pour remaining 1 cup of vegetable broth on top
  11. Cover with tin foil and bake for 20 minutes
  12. Uncover, stir in apples, return to oven for 15 more minutes or until golden brown.  If mixture looks dry at this point, you can add more vegetable broth
  13. Serve warm
  14. Store leftovers in an air tight container once cooled completely

What is your favorite Thanksgiving side item?

-Chelsea

Sweet Peanut Butter Coconut Rice [Vegan/Gluten Free]

Today started something like this: Sweet Peanut Butter Coconut Rice [Vegan/Gluten Free](Yep.  That’s Snow.)

Which reminded me of this sweet, warm breakfast I made last weekend.  I actually had a dream about this dish Saturday night.  And when I did, I woke up, put some rice on to soak, and Sunday morning I made it.  And it was delicious.

It may not be the prettiest dish ever, but it definitely fills the ‘missing oatmeal as a warm breakfast option’ hole in my life.

When I eat it I am instantly warm inside.  Perfect winter breakfast food.  Sweet Peanut Butter Coconut Rice [Vegan/Gluten Free]

Sweet Peanut Butter Coconut Rice [Vegan/Gluten Free]

Makes 4 – 5 small breakfast-size servings

Click Here for a Printable Version

Ingredients:

  • 1 cup brown rice, soaked at least 8 hours (or overnight)
  • 1/2 can (7 oz) of full fat coconut milk, shake well before opening
  • water – to equal 2 cups (when added to the coconut milk)
  • 2 tablespoons peanut butter
  • 1 tablespoon maple syrup (or liquid sweetener of choice)
  • 1/2 teaspoon cinnamon
  • a pinch of salt

Let’s Make It:

  1. Drain brown rice and rinse well
  2. Add 1/2 a can of coconut milk to a measuring cup.  Add water until the total liquid is 2 cups
  3. Add the peanut butter, maple syrup, cinnamon and salt to the measuring cup and stir well
  4. Add the rice to your rice cooker (or pot), add the liquid-mixture on top, stir once and cook according to your rice cookers directions, or as you normally do on the stove
  5. When finished, a brown sauce will be on the rice.  It’ll be a bit runny when the cooker first finishes, but will thicken as it cools
  6. Serve warm with raisins or nuts on top
  7. Store leftovers in an airtight container

Inspired by this (equally awesome) savory recipe. (And a great way to use the other half of the coconut milk)