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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, November 08, 2012

Scraps and Snippets ~ Recipes Under Construction Kinda

Random recipes tried, tasty and not photographed. 

Vegan Banana Bread French Toast with Peanut Butter Maple Syrup

Coming soon. 



Butternut Squash Baked Macaroni and No Cheese

2 Cups cooked butternut squash
1/2  onion
3/4 Cup vegetable juice
4 TBSP nutritional yeast
2 teaspoons mustard
1 teaspoon lemon juice
 1/2 teaspoon salt

 
4 Cups cooked pasta.

Combine all but pasta in food processor and process until smooth. 

Grease casserole pan. Mix pasta in with squash mix. Put in casserole, cover with Vegan Parmesan recipe below and bake at 350 for 20-25 minutes.

Vegan Parmesan 

3 TBSP almonds
4 TBSP nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon salt


Rosemary Two Potato Soup

7 Medium Potatoes
1 Medium Sweet Potato
1 Small onion
6 Cups vegetable broth
1 TBSP Earth Balance
1 tsp finely chopped/ground dried rosemary
1 tsp ground smoked salt (adjust if using salty veggie broth)

Chop potatoes and onions small dice. Saute in Vegan margarine until browned. Combine with vegetable broth, rosemary and salt and simmer until potatoes and onions are tender.