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Easy Focaccia Bread

The first time I brought to you focaccia bread I was not vegan or WFPB. I did begin my journey of gluten-free. I have grown so much since then. This is an updated version of my Focaccia Bread. It is Vegan/WFPB and even better than the first.

I used this bread to make EBLATs – Eggplant Bacon Lettuce Avocado and Tomato Sandwiches. YUM! The focaccia recipe is simple and it mixes in just one bowl.

Dry Ingredients:

  • 2 c Gluten-Free All-Purpose Flour Blend (I used Bob’s 1 to 1)
  • 2 tsp baking powder
  • 1 tsp All-Purpose Seasoning
  • 3/4 tsp Himalayan salt
  • 1/2 tsp baking soda

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

Whisk together dry ingredients until they are well combined.

Wet Ingredients:

  • 3/4 c plant milk
  • 1/2 c sparkling water
  • 1/4 c apple cider vinegar
  • 1/2 c applesauce

Add wet ingredients to the dry ingredients and whisk to thoroughly combine.

Spread dough into prepared baking dish. Dipping your finger into some water and pressing dough into the baking dish works the best.

Baking for 30 – 35 minutes.

Cool in baking dish on a wire rack for about 5-10 minutes. Then remove from baking dish onto rack and cool until it is cool enough to handle and slice horizontally.


Serve. Eat. Enjoy.

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Eggplant Bacon

I have been wanting to try my hand at making vegan bacon. The first time I had the oven to hot – way to hot. So this time I made the necessary adjustments and I am very pleased. The marinade is phenomenal. I am already trying to think of other things to make with the marinade. It is that good and it only has 5 ingredients. All which I already had in my pantry. It is a good thing to have a stocked pantry.

This eggplant bacon is so good that we started to eat it right off of the baking sheet. I almost did not get any pictures. Hopefully I will have some leftover to make a Focaccia EBLTA.

  • 1 medium eggplant

Using a mandolin slice the eggplant into strips. Set aside. Trim off any pieces that have a lot of seeds.

Preheat oven to 300 degrees.


  • 1/4 c coconut aminos
  • 1 tsp liquid smoke
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp smoke paprika

Combine all marinade ingredients into a measuring cup and whisk. Pour marinade into a baking dish. Soak eggplant in marinade for a few minutes.

Line baking sheet with parchment paper or a silicone mat. Lay eggplant strip onto prepared baking sheet.

Bake eggplant for 20 minutes. Turn eggplant strips over and brush with marinade. Bake for an additional 20-25 minutes.


Serve. Eat. Enjoy.


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Jackfruit Curry

Before my Vegan/WFPB days I used to make this curry with chicken or shrimp. The sauce is amazing and not too spicy. We always loved it. I have not made it since and decided it was time to see what I could do with it using other ingredients.

I thought jackfruit is like a blank canvas. It will absorb all those wonderful flavors of cumin, coriander and garam masala. It is a nice alternative to tofu or chickpeas and is flavor packed. Give it a try. I promise, it will be worth the adventure.

  • 1 c vegetable broth, plus more sauteeing
  • 1/2 tsp of each: mustard seed, ground cumin, ground coriander, garam masala
  • 1/4 onion, fine dice
  • 14 oz. can young jackfruit, rinsed, drain, broken into pieces
  • 2 – 14.5 oz.cans tomatoes, diced
  • 3/4 c coconut cream
  • 1 tsp red curry paste
  • 1 lime, garnish
  • 1 recipe Garlic & Cilantro Brown Rice

Rinse and drain young jackfruit. Break jackfruit into small pieces or shred. Set aside.

In a large skillet add mustard seeds. Stirring continuously,cook mustard seeds over medium heat until they become fragrant and begin to pop. Add cumin, coriander and garam masala and continue to stir.

The spices should become fragrant. When they are fragrant add onions and jackfruit, working spices into both the onions and jackfruit. Add vegetable as needed for sauteeing.

Cook until onions are translucent. Add tomatoes, creamed coconut and vegetable broth. Stir until well combined. Bring to a simmer and then reduce heat to medium-low. Simmer until sauce has slightly thickened.

Finish the sauce with a squeeze of lime.

Serve over Garlic & Cilantro Brown Rice. Eat. Enjoy.



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Garlic & Cilantro Brown Rice

Brown rice can get a little boring. To bump up the flavor I added a few simple ingredients to make this brown rice stand out. This rice can be used for a base for a Buddha bowl, burritos, enchiladas, and even a curry. It is that versatile.

  • 1 c brown rice, long grain
  • 1 1/4 c water
  • 1 c vegetable broth
  • 1 recipe Lime Gremolata

Combine brown rice, water and vegetable broth in a medium size saucepan. Bring rice to a boil. Cover saucepan with lid and reduce heat to a simmer. Cook until all the liquid is absorbed and rice is done.

Fluff rice with fork and stir in Lime Gremolata.


Serve. Eat. Enjoy.

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Raspberry Oatmeal Bars

I had 2 cups of raspberries that needed to be used ASAP. They were a little passed their prime. This is the recipe I came up with to use those not so pretty raspberries, yet still taste oh so good.

Raspberry Filling:

  • 2 c fresh raspberries, divided in half
  • 1/2 c water
  • 2 tbsp maple syrup
  • 1 lemon zested, 1/2 the lemon juiced
  • 1 tsp cornstarch/arrowroot

In a small saucepan add 1 c of the raspberries, water and maple syrup. bring to a boil and then reduce heat to a simmer. Frequently stir raspberry mixture. Reduce raspberry mixture to half the volume. Set aside to cool.

Add lemon zest to raspberry mixture.

Combine lemon juice and cornstarch to make a slurry. Gently fold fresh raspberries in to cornstarch mixture. Set aside.


Combine all ingredients into a food processor and mix until well combined.

Preheat oven to 350 degrees.

Line a pie pan or 8×8 baking dish with parchment paper.

Press half the oat mixture into the baking dish.

Spread raspberries onto crust. Pour raspberry sauce mixture onto raspberries in an even layer.

Sprinkle remaining oat mixture on top of raspberry filling.

Bake for 20-25 minutes, until the topping is golden.


Note: I used 1 tbsp of ground flaxseed with 3 tbsp of sparkling water to make flax egg.



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Baked Spanish Rice

This is an easy, inexpensive meal to throw together. It is packed with flavor and hearty enough for even the voracious eater. It smells amazing as it bakes in the oven. I had all the ingredients in my pantry so there was no need to go and make a special trip to the grocery. There is such satisfaction when a meal comes together with little effort.

  • 1/2 onion, chopped
  • 10 oz. diced tomatoes with green chilies
  • 1 tbsp garlic clove(s), minced
  • 1 tbsp tomato paste
  • 1 15 oz. tomato sauce
  • 2 1/2 c vegetable broth
  • 2 tsp Smokey Southwestern Seasoning
  • 2 bay leaves
  • 2 c brown rice, long grain
  • 1 c corn kernels
  • 1 c green peas
  • 1 lime zested, juiced
  • 1/4 c fresh cilantro, chopped
  • 1 avocado, diced

Preheat oven to 375 degrees.

Combine onion, tomatoes, garlic and tomato paste into a food processor. Blend ingredients until it turns into a sauce.

Add tomato sauce, vegetable broth, Smokey Southwestern Seasoning, and bay leaves into a large dutch oven and stir. Cook sauce until it begins to simmer.

Add brown rice to the sauce and stir thoroughly. Cover dutch oven with a lid or aluminum foil and bake for 60 minutes. No Peeking. If you peek, you will let out the steam. The steam is what helps the rice to cook perfectly. So there is no peeking for 60 minutes. After 60 minutes check the rice for doneness. If rice is not done add some more vegetable broth or water and cover rice and cook a little bit longer.

When rice is done fluff with fork. Stir in corn, peas, lime and half of the cilantro.

Garnish with remaining cilantro and avocado.

DSC_0045 4

Serve. Eat. Enjoy.


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Warm Lentil Salad with Confetti Veggies

This lentil salad can be served with greens or without. Either way it is a healthy, protein packed salad. Delicious is the perfect word for this salad. Tired of your everyday salads? Then gives this one a try. You can serve hot or warm as a side or a main salad.

The recipe is great for those that like to meal prep. You can use home fries (pictured below) or mashed potatoes as a base. It really does not matter because they are delicious all on their own.


  • vegetable broth, for sautéing
  • 1 c yellow onion, finely diced
  • 1/2 c celery, finely diced
  • 1/2 c carrot, finely diced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp garlic clove(s), minced
  • 2 bay leaves
  • 1 c lentils, rinsed
  • 2 1/2 c vegetable broth
  • Cilantro Dressing

In a large skillet on medium, heat 1-2 tbsp vegetable broth. Add onions, celery, carrots and All-Purpose Seasoning. Saute until they are slightly tender, about 5 minutes.

Add garlic and bay leaves and saute until fragrant, about 30-60 seconds.

Add lentils and saute with onion mixture, about 1-2 minutes.

Add broth to vegetable mixture and bring to a boil. Cover skillet and reduce heat.

Simmer until lentils are fully cooked and tender, about 45 minutes.

Combine lentil mixture with cilantro dressing. Stir until thoroughly combined.

Serve. Eat. Enjoy.


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Cilantro Dressing

The fresh cilantro in this dressing is a refreshing compliment to a salad. Add this dressing to any kind of salad; bean, legume, grain, greens.  It will take your salads up to the next level.

  • 3 tbsp cilantro, fresh, roughly chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • Pinch Himalayan salt and pepper

Combine all the ingredients into a mason jar. Securely seal the lid to the jar and shake. Pour over salad.

Serve. Eat. Enjoy.

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Baked Peach-Almond Oatmeal

A new way to make oatmeal. This oatmeal can be assembled in the evening and popped into the oven in the morning. This particular baked oatmeal is using in season peaches with the warming autumn spices of cinnamon, ginger and nutmeg. The house smells amazing.

By baking the oatmeal you are letting your oven do all the work. Now you do not have to stand over the stove stirring your oatmeal. Also, this is a mix together and bake kind of recipe.

  • 1 1/2 c gf rolled oats
  • 1/2 c almonds, sliced
  • 2 c peaches, pitted, chopped
  • 1/2 c maple syrup
  • 1 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, ground
  • 1/2 tsp Himalayan salt
  • 1 flax egg
  • 1 1/2 c almond milk
  • 3 tbsp applesauce

Preheat oven to 350 degrees.

Combine all ingredients into a large bowl. Stir until well incorporated. Pour into an 8×8 baking dish.

Bake until the oats are tender and the liquid thickens, 30-35 minutes.

DSC_0046 2

Note: gf = gluten free, and 1 flax egg = 1 tbsp ground flax seeds combined with 3 tbsp water



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Artichoke Hearts & Broccoli Pasta with Red Pepper Pesto

Do you need to bring something to a potluck? This pasta dish is perfect to bring to a gathering. It can be served hot or cold and will be delicious either way. An empty bowl is what you will be bringing home.

  • 12 oz. brown rice pasta
  • 1 head of broccoli, cut into bitesize florets
  • vegetable broth, as needed
  • 12 oz. quartered artichoke hearts
  • 1 c cherry tomatoes, halved
  • 1/2 c onion, diced
  • 1/2 tsp All-Purpose Seasoning
  • 8 basil leaves, fresh, cut into strips
  • Red Pepper Pesto, 1 recipe

Prepare pasta according to package directions. Drain and transfer to a large bowl.

In a large pan saute onions and All-Purpose Seasoning with 1-2 tbsp of vegetable broth. Cook onions until they are translucent.

Add broccoli florets to onions and saute, until tender. Add more vegetable broth as needed.

Add artichoke hearts and tomatoes to onion mixture. Cook until just heated through.

Return pasta to pan and stir. Pour pesto over pasta mixture and stir. Add basil and taste for seasoning.

Serve. Eat. Enjoy.