I have been experimenting with vegan sweets, looking for something quick, easy, and tasty. I have played with variety of almond butter cups (recipe coming soon), but they can be somewhat time-consuming to build.
There are times when I truly enjoy spending an hour or more crafting a dish. I love to see the various layers of the creation come to fruition.
At other times, I need speed.
Those are times when I just want to throw something together with minimal fuss and sit down to the table in about 30 minutes. While this chili cooks, I make a salad, thaw out some gluten-free rolls, and we are good to go.
I use black beans, red kidney beans, and white kidney beans and keep canned varieties on hand just for “quick” meals. I also tend to cook up a pot of beans ahead of time and freeze them in 1-cup measures, but unless I have them already thawing, I simply use thoroughly rinsed canned beans for this meal.
As a young girl, I remember spending hours with my mother learning how to can and freeze from the garden. One of these memories revolves around apple butter. Father would bring home bushels of apples – yes, bushels – which we would then turn into applesauce, apple pie filling…..and apple butter.
Eating apple butter was one of my favorite pastimes. Making apple butter conjures memories of standing and stirring – continuously – a huge pot of apples for what seemed like hours. This, of course, came after peeling, coring, and slicing apples into a huge bucket filled with salt water. I still have my mother’s apple slicer/peeler/corer. She would attach that machine to a counter top, and we spent the next few hours with our hands immersed in salt water and apples. The concept was great: this machine peeled (mostly) and cored (mostly) and sliced (mostly), saving us time 🙂 Continue reading “Slow-cooker apple butter”
Sometimes we miss the convenience of a making a sandwich…particularly when we need portable food.
We always are looking for new ways of getting protein, and I hate to waste a meal or snack without getting some protein from it. Add in my grain sensitivity issues and this portable meal can become quite interesting.
Over the past year we have made a lot of diet changes, dropping meat-based protein, dairy, fat, and oil. We eat all plant-based, including beans, grains and vegetables. We eat far more of these plant-based foods than we ever did before.
I knew I was lactose intolerant with allergies to soy, corn, and white potatoes….and a myriad of other foods. When we first went plant-based, I noticed an immediate improvement in my breathing and skin.
Nine months later I am noticing the rashes and asthma returning even though I am eating healthier than ever before. I often eat oatmeal for breakfast, and I make hearty whole grain breads….and I am covered in rashes and itch all of the time….sometimes I even have blisters in my Continue reading “gluten and grain sensitivity”
My father was the candy maker of the family. Fudge… pecan divinity…..other made cakes and icings from scratch, but my father made the candy. He was the one to introduce me to the candy thermometer and the “soft ball” stage.
Eventually I mastered using a candy thermometer and cooking my chocolate just the correct amount but my fudge was often at risk of staying soupy. Other people made fudge, so I was content to make cookies and cakes and leave the fudge to them.