Last week when cleaning out the freezer we found a big bag of organic pitted cherries. We bought them at Costco intending to use them in smoothies, but somehow that didn’t happened. They were starting to get freezer burned so we needed to come up with a way to use them quickly.
Cherry pie? How about cherry ice cream,cobbler, compote, tart, chutney or some sort of sauce? After all our excess in New Orleans desert didn’t sound even remotely interesting, I am not a big chutney fan and sauce without a purpose seems like a waste of energy. (more…)
Posted in Breakfast, gluten-free food, plant based diet, sugar-free food, vegan, vegetarian, Whole Food Plant-Based nutrition
Tagged Cherry, Cherry Preserves, Compote, Fruit preserves, Spreads
When you harvest something like 10 BIG zucchini a week you either waste the food or get creative. This has been a real challenge to my creativity. I have tried everything I can think of, read about, or heard! One of my favorites is the muffins.
I like muffins. They are a neat little snack package stuffed full of good flavors. If you do them right, they are full of good nutrition.
Up till now, I have been able to make great sugar-free muffins. I have made tasty gluten-free muffins. I have even made passable vegan muffins. But all three at one time has been a lot of trial and error! Over the last week I have done a series of experiments trying to create an edible sugar-free, gluten-free vegan muffin! (more…)
Posted in additive-free food, Breakfast, diary-free food, gluten-free food, sugar-free food, vegan, vegetarian, Whole Food Plant-Based recipes
Tagged Breakfast foods, Fruit preserves, Gluten-Free Muffins, Muffin, Sugar-Free Muffins, Vegan cuisine, Zucchini