Classic Recipes minus Meat

Arrugula and Baby Spinach Crostini Vegan 1/2 cup cooked and press/drained Baby Soinach 1/2 cup blanched and chopped Arrugula 1/4 cup Vegan Sour Cream 1/4 cup shredded Daiya Cheese pref. Mozarella 1 Tablespoon Pear Vinegar or Pomegrnite Vinegar 4 Tablespoons Nutritiomal Yeast 2 teaspoons Herbs de Provence 1-2 Tablespoons Olive Oil Salt and Pepper to taste Method Combine all ingredients exvpcept for the Olive Oil and Salt and Pepper. Set onto either toasted bread slices or Gluten Free Crackers or Toast Points ( Tapioca Bread works well) Drizzle with Olive Oil Drizzle Olive oil onto completed Crostini Enjoy!

Classic Bread Pudding 4 cups cubed bread 1-1/2cups medium firm silken tofu 3 cups plus more if needed co coconut creamer, any favor or plain 1/2 cup maple syrup 1/2 cup chestnut purée 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 Tablespoon citrus zest 4 Tablespoons arrowroot powder 4-6 Tablespoons coconut oil ( for greasing mold or pan) 1/2 cup vegan chocolate chips and or other dried nuts and fruit 1teaspoon ground cinnamon 1/4 teaspoon fresh grated ginger ( optional) 1/4 teaspoon grated nutmeg Method, Prepare pan, mold(s) with coco orb oil Melt remaining coconut oil an toss bread pieces, set aside Combine silken tofu, coconut milk, flavoring s into a blender with awwowroot. Blend until smooth. Combine chocolate chips, nuts, fruits in a separate bowl Begin with bread pieces ( 1/3 of total amount) pour 1/3 of the blended mixture. sprinkle 1/2 chocolate chips etc. continue layering finishing with the creamy mix and fruit/ nut mix. Bake in a water bath @ 350 degrees for 30-45 minutes, bake until bread pudding is set in the center. Remove from water. Cool on rack. Serve with ice Cream, Berry Sauce or any other favorite topping. Enjoy!

Crack'in up with my Crock Pot In between the extensive tradition of Thanksgiving/Hannukah and the beginning of holiday parties leading to Christmas it is nice to take a serious break from constant food preparation high in calories and time spent preparing. I like to pull out the crockpot, go to farmers market or geocery store and purchase a collection of nutritious grounding vegetables. Winter squash, potatoes, mushrooms, carrots,parsnips, turnips. Either make a vegetable stock or purchase one. Peel, stew cut veggies, load into a crock pot (or stock pot) add stock, bay leaves,herbs,chopped onion, minced garlic, salt and pepper. Turn on crock pot and forget about it or if cooking on stove cook over low heat, stirring occasionally. When finished, serve with rolls or biscuits. Another great addition...cooking dumplings into the crock pot. Delicious!

If you are living with any sort of intestinal/bowel disorder, you know how difficult it is to find food that "sits right". In my case I have several types of "flare-ups" one of the mos annoying is projectile vomiting that is not treatable by anything medicine wise except for medication that literally puts me to sleep. When I am clear of the vomit attacks, I eat a low-residue diet that I ramp up with lots of highly nutritious foods. I eat low-residue diet anyway and so this means adding in well cooked greens and mushrooms. During the darker months, my vitamin D level goes very low. While watching Top Chef last week they were eating red beams and dirty rice. Red beans are completely out of the question, the rice looked delicious and I knew I could alter this recipe. I removed anything too spicy,used a short grain white rice and added shitake and criminal mushrooms. I added well cooked kale leaves and baby spinach. Well cooking vegetables are a must with any food you change to be low-residue. This makes it easy for your body to digest. The other reason in my case is that milder, well cooked foods are not so damaging if they get vomitted up. I will be posting more lowresidue alternatives to "regular" recipes. I think that more people would benefit from a diet easier to digest. I think we have become fiber junkies( not always to our systems acceptance.) Stay tuned..recipes to follow!

Rissotto Rice is one of my favorite go-to's. Most important thing is that you use actual Risotto Rice and add heated broth slow to create a creamy consistency. A simple add anything meal that might include lots of vegetables or just lots of herbs and some nutritional yeast. A great addition over baby lettuces or dark greens. Can be made ahead, leftovers always get eaten. I made up a batch to enjoy with my daughter who works late tonight and wants to go on a run with this daylight savings time nipping after her heels. Tonight I am stirring in a creamy mix of Kabocha squash puréed with #Daiya Cream Cheese and some #Beyond Meat lightly seasoned. Baby Lettuces with Citrus Sauce....yummmmmy