Wanting to try something new, I went looking for a crock pot recipe that was easy and different. I was very pleasantly surprised to find this recipe and that it met both criteria. Landon loves it too, which is a big plus!
A favorite meal at our house is chili and corn bread. When Landon started breaking out in hives when we would eat chili, we knew there was something new to add to the “do not eat” list. After several tries (turkey chili on a previous post that wasn’t as great) we finally have “mastered” a tomato-less chili. Bake up some corn bread to go with it and enjoy!
Fridays are always my favorite because it is pizza night! Here is how we do it! It has been an interesting experience without tomato.
Continue reading Pizza Without Tomato
My first attempt at this Stroganoff recipe has shown me one thing, this one is going to take some playing with. For starters I didn’t have any celery salt, which might make the difference, but it was kinda bland. Other than being bland it really tasted just fine. I was expecting the avocado concoction to make it taste bad and ruin the whole deal, but you can’t even taste it!
1/2 cup flour alternative
1 cup nutritional yeast
3/4-1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder (not onion salt)
1/4 tsp. garlic powder (not garlic salt)
2 1/2 cups rice milk (or other non-dairy milk)
3 Tablespoons vegan butter spread, such as Earth Balance (EB has soy in it–if you’re soy-sensitive, use olive oil instead)
12 oz. rice pasta (you can use a whole pound, but it’ll be less “saucy”)