Aug 5, 2025
~Egg-Free Crumbed Mushrooms~
Recipe by: 'Tamarind & Thyme'
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~Egg-Free Crumbed Mushrooms~
Recipe by: 'Tamarind & Thyme'
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Raspberry Peach Pie
Ingredients
- 1 pie crust (gluten-free or vegan, if needed)
- 3 peaches
- 2 pts raspberries
- 6 tbsp cornstarch
- 2 tsp vanilla extract
- 3/4 cup sugar
- 1/4 tsp salt
- whipped cream or vegan alternative
Instructions
1. Blind bake crust according to pie crust instructions, around 425.
2. Slice peaches into wedges and toss in mixing bowl with all other ingredients. Pour into pie crust.
3. Bake for 20-25 minutes.
4. Rotate and reduce to 350. Bake 35-40 minutes more.
5. Cool 2 hours before slicing. Serve with whipped cream.
Inspired by this Epicurious recipe.
Stuffed raspberries
You will need: raspberries filling of your choice resealable plastic bags
Spoon the filling into the plastic bag. Cut the tip off. Gently squeeze the filling into the raspberries.
Taste: Five out of five
Difficulty: Low (including making the filling)
Time: Low
Alterations and notes
Suggested fillings: chocolate mousse, coconut whipped cream, vanilla creme (whip 1 cup whipping cream and stir in 1 lb powdered sugar and 1 tsp vanilla extract), sweetened mascarpone, the frosting of your choice (lemon buttercream would be amazing)
You want really fresh raspberries for this, big and plump with plenty of space to fill. Handle them delicately so they don’t bruise or crush.
Serve it right away. Next day at the *most*, and keep in the fridge overnight if you do.
This is a dessert fit for royalty, and it’s as easy as it is impressive. Great for date nights, anniversaries, mother’s/father’s day, or any other occasion to woo your special someone.
Donna's Vegan Italian Casserole
Take 2 jars of Prego natural no dairy/meat
4 to 5 roma tomatoes diced
1 med. onion diced
2 green squashed diced
1 yellow squash diced
1 to 2 cups kale chopped
1 large sliced package of mushrooms rinsed
1 to 2 cups spinach chopped
10 to 12 baby carrots rinsed and sliced
2 small cans drained and rinsed black olive sliced
1 to 2 t. lemon juice
2 to 4 t. garlic powder
2 t. dried parsley
2 to 4 t. dry Italian spice blend
2 t. onion powder
1/4 to 1/2 t. cayenne pepper (optional)
2 t. black pepper
2 boxes penne rice pasta cooked al dente 4 to 6 min. boiled water drained & rinsed with cold water and drained and set aside.
2 T. olive oil
2 T. red wine vinegar
1 package Daiya mozzerella (soy cheese sub)
1 package Daiya cheddar (soy cheese sub)
Veggies:
Saute in olive oil on sauce pan: Onions, tomatoes, all veggies and add spices and add the sauce, red wine vinegar or lemon juice and cook til squash & carrots almost done...leave out spinach and kale & Daiya cheeses & olives. Once the veggies are done; take off burner and set aside. Take a large baking dish and oil with olive oil and heat oven 350 degrees Fahrenheit. Add pasta, cheeses and veggie mixture, the kale and spinach and mix well. The pasta will soak up the sauces and bake open for 30 minutes...if not done; bake another 10 to 15 minutes with foil on it. Set aside to cool. Hint: Sometimes the grocery store sells spices for less then $1.00 or the Dollar stores has some spices! Enjoy!
Kale and (Cubed Pork) Gluten Free
Bag of Kale chopped
1 medium onion chopped
1 medium tomato diced
4 cloves of diced garlic or 3 t. garlic powder
2 t. ancho chili powder
1/2 cup tomato sauce
salt and pepper
4 T. vinegar
2 to 3 T. steak sauce
2 to 4 T. gluten free/corn syrup Bullseye BBQ Sauce
take pork shoulder and mix the spice mixture and sauce first. Add Kale next...Can add some water or veg/broth 1/2 as needed. Put in crock pot on high for 4 hours til pork almost not bloody in center...take our pork and cube...add back in to have through cooking... The pork can be option for vegans...just remove it...Kale is good for the skin and hair...Those with eczema and lack the luster in hair..the kale is good so is coconut oil...eat your way to good health. Enjoy.
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