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Oven Roasted Italian Vegetable Medley


This is a super quick and easy roasted vegetable medley that only takes a few minutes to prepare and get in the oven.  I chose canned potatoes and frozen broccoli, because that is what I had on hand at the time.  You could totally use all fresh vegetables, just be sure to adjust your cooking time accordingly.  You can also mix and match any vegetables that you have on hand.  This is a good way to use up those left over veggies lurking in your fridge.  This dish makes a great accompaniment to my lentil vegetable loafChikn Fried Steak, and my Chicken Meatloaf.  Add a side of hot, fresh gluten-free biscuits and you have a complete meal!

Oven Roasted Italian Potatoes   Printer Friendly-Click Here
2 15 oz. cans whole potatoes, drained, rinsed, cut in half
3 medium carrots, peeled and cut
1 16 oz. bag frozen broccoli
1-2 tablespoons of olive oil
1 tablespoon Italian seasoning
2 tsp. dried chives
2 tsp. dried parsley
1 tsp. onion powder
salt and pepper to taste


Drain, rinse and halve the potatoes.  Cut and peel the carrots.  Place all the ingredients in a large bowl and mix thoroughly.  Place mixture on a parchment paper lined baking pan.   Bake at 400 degrees until all the vegetables are cooked tender and a light golden brown.





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Love life and be well,



Lentil Vegetable Loaf



I stopped eating ground beef almost five years ago after having my gall bladder removed.  I learned very quickly that my body can no longer tolerate greasy, fatty or fried foods.  It has taken a long time to develop recipes that would replace the ground beef in certain recipes.  I finally came up with the perfect meatless ground meat substitute that works great for any recipe where ground meat would be used.  I even use it for hamburgers.  But, it just doesn't work right for meatloaf.

I kept working with different ingredients and tweaking recipes until I came up with the perfect meatless meatloaf.    To keep this recipe totally vegan you can use one flax egg in place of the regular egg.  This recipe is made with cooked lentils, bread crumbs, grated carrot, onion, red bell pepper and celery and just the right amount of seasonings.  The SOFT bread crumbs in this recipe really help give this meatloaf a lighter texture and helps keep if from being too dense.  This has become my go-to "meatloaf" recipe that we have at least twice a month.

Preheat your oven to 400 degrees.

First place the cooked lentils into a large bowl and lightly mash them.  You could use a potato masher for this step, but I just use my washed, clean hands.  Next add the rest of the ingredients to the lentils.  For the vegetables, I throw them in my food processor and pulse them until they are a grated consistency, but you can totally do this by hand.


Next, thoroughly mix the lentil mixture.  Again, you could use a spoon, but I just use my hands.


Finally, scoop the mixture in to a baking sheet lined with foil or parchment paper.  It will be very loose.  Using your hands, shape the mixture in the pan into a loaf shape.  Top the loaf with ketchup.  Cover with foil and bake at 400 degrees for 45 minutes.

This is so good served with baked or mashed potatoes, oven roasted garlic broccoli and biscuits.





Lentil Loaf        Printer Friendly-Click Here
2 1/2 cups cooked lentils, lightly mashed
1 1/2 cups SOFT bread crumbs
Grated:  1 medium carrot, 1 stalk celery, 1/4 each bell pepper and onion
one egg OR one flax egg
1/4 cup tomato juice
2 tsp. garlic powder
2 tsp. onion powder
Salt & Pepper to taste

Preheat your oven to 400 degrees.

First place the cooked lentils into a large bowl and lightly mash them.  You could use a potato masher for this step, but I just use my washed, clean hands.  Next add the rest of the ingredients to the lentils.  For the vegetables, I throw them in my food processor and pulse them until they are a grated consistency, but you can totally do this by hand.  Next, thoroughly mix the lentil mixture.  Again, you could use a spoon, but I just use my hands.
Finally, scoop the mixture in to a baking sheet lined with foil or parchment paper.  It will be very loose.  Using your hands, shape the mixture in the pan into a loaf shape.  Top the loaf with ketchup.  Cover with foil and bake at 400 degrees for 45 minutes.





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Love life and be well,



Successful Gluten-Free Baking | Pancake In A Mug


I have never met anyone that didn't LOVE a plate of fresh, hot, stacked pancakes oozing with semi-melted butter and almost drowning with pure maple syrup.  Am I right?  Sometimes when I crave pancakes, it is just me at home and I don't want to make a big batch.  Or I feel like a quick snack or breakfast and just want something simple.

You may be saying to yourself, "But Denise, when you are gluten free, most of the time you don't just throw a few ingredients together and get a perfect result."  While this is true, the more you cook and bake gluten-free, the easier it will become for you to just "know" what kind and how much of an ingredient need to go into a recipe.  This single-serve pancake is just the thing to help you practice.


This recipe is SUPER SIMPLE and hard to mess up.  It doesn't require oil, eggs or egg substitutes, sugar or baking powder.  The best part is you just mix it up and throw it in the microwave and then you have hot cup of pancake goodness!  So, go get your favorite coffee cup and make your self a pancake.



In a small bowl, combine the flour, baking soda and one scoop of vanilla protein powder and one scoop of fiber.  If  you don't have have the protein powder, you can just use more flour.  The protein powder gives this recipe LOTS of  protein, vitamins and minerals.  If you don't have the fiber powder you can just leave it out, but it is VERY beneficial to your colon health.

Spray your favorite coffee cup with some non-stick spray.  Add the flour mixture.  Then add the apple cider vinegar, water and maple syrup.  If you can get it, use 100% PURE maple syrup, not that flavored corn syrup and chemical filled stuff that looks like maple syrup.  Stir really well to combine and make a smooth batter.  The batter shouldn't be too thin. or the pancake will be gummy.


Put the cup in the microwave and cook on high for one and a half minutes.  All microwaves cook at different times and heat levels so watch your cup to make sure it doesn't boil over or burn.  When you spoon up your first bite, you should have a nice, soft fluffy texture.


You can top your pancake with anything you wish, fruit, butter, maple or chocolate syrup, jelly or jam.  Be creative and enjoy your breakfast!

Pancake In A Mug
1/3 cup  of gluten-free flour
1/2 tsp. baking soda
1 scoop of vanilla protein powder OR 2 tbsp. gluten-free flour
1 scoop of fiber powder
2 tbsp. 100% PURE maple syrup
2 tsp. apple cider vinegar
1 tbsp. water

In a small bowl, combine the flour, baking soda and one scoop of vanilla protein powder and one scoop of fiber.  If  you don't have the protein powder, you can just use more flour.  The protein powder gives this recipe LOTS of  protein, vitamins and minerals.  If you don't have the fiber powder you can just leave it out, but it is VERY beneficial to your colon health.

Spray your favorite coffee cup with some non-stick spray.  Add the flour mixture.  Then add the apple cider vinegar, water and maple syrup.  If you can get it, use 100% PURE maple syrup, not that flavored corn syrup and chemical filled stuff that looks like maple syrup.  Stir really well to combine and make a smooth batter.  The batter shouldn't be too thin. or the pancake will be gummy.

Put the cup in the microwave and cook on high for one and a half minutes.  All microwaves cook at different times and heat levels so watch your cup to make sure it doesn't boil over or burn.  When you spoon up your first bite, you should have a nice, soft fluffy texture.  Top your pancake with anything you wish, fruit, butter, maple or chocolate syrup, jelly or jam. 


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Love life and be well,



Successful Gluten-Free Baking | Denise's Perfect Chocolate Chip Cookies


Everyone loves fresh, homemade chocolate chip cookies straight from the oven!  Right?  Being gluten-free doesn't mean you have go without your favorite treats.  Once I finally got the perfect gluten-free flour blend recipe created, I suddenly found that baking gluten-free wasn't as challenging as it used to be.  As a matter of fact, I haven't made one recipe with the new flour that we didn't like or that I had to throw away.  If you are gluten-free, I know you have been there too, crying over your failed baked goods as they go in the trash.

Like I said, I have yet to make anything with this flour that we didn't like and this chocolate chip cookie recipe is no exception.  We like these cookies so much, that we actually PREFER these cookies over regular chocolate chip cookies!   Even my husband, who is not in any way, shape or form gluten-free and never has been, loves these cookies. How's that for a win! 



So, if you are needing a good old-fashioned cookie that tastes like grandma used to make, look no further.  I have done all the experimenting for you.  All you need to do now is go make you a batch of my perfect gluten-free flour and then get busy with these cookies.  I promise you won't be sorry.



First, weigh 260 grams of the flour blend and put it in a bowl and set it aside.  Next, we are going cream our coconut oil and sugars.  You want to measure the coconut oil EXACTLY.  This is important.  You only want 1/4 cup of SOLID coconut oil.  Trust me, if you just eyeball and don't get an exact measurement and you end up with too much oil, your cookies will be all oily, spread to much in the oven and be not good.  See, I told you I did all the experimenting for you already 😁.  Cream the solid oil and sugars together.  They won't exactly be creamed, but you want them well incorporated together.



Then, add the eggs and combine everything really well.



Stir in the salt, baking powder AND baking soda.  Don't use all baking soda or all baking powder.  You need both.  The baking powder gives the cookies a little bit of a rise and helps with texture.  The baking soda helps with texture as well.



Now, we are going to start stirring in the flour blend, a little at a time until it is all mixed in thoroughly.  Your mixture should closely resemble regular cookie dough.  If it is too soft, you can add more flour blend a teaspoon at a time until you get the right consistency, but don't add too much.  Last, stir in the chocolate chips.  I am using mini chocolate chips from Enjoy Life.  They are gluten-, dairy-, nut-, and soy-free.





Using a small cookie scoop or 1/2 tbsp. drop the batter on to a cookie sheet lined with parchment paper.



Bake in a 350 degree oven for 12 minutes.  Remove from oven and allow cookies to cool slightly before moving them to a cooling rack.



Denise's Perfect Gluten-Free Chocolate Chip Cookies

1/4 cup solid coconut oil
3/4 cup sugar 
3/4 cup brown sugar
2 large eggs
260 grams gluten-free flour blend
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 cup chocolate chips (raisins or nuts optional)

Preheat the oven to 350 degrees.

Weigh 260 grams of the flour blend and put it in a bowl and set it aside.  Cream the coconut oil and sugars.  You want to measure the coconut oil EXACTLY.  This is important.  You only want 1/4 cup of SOLID coconut oil.  They won't exactly be creamed, but you want them well incorporated together.

Add the eggs and combine everything really well.  Stir in the salt, baking powder AND baking soda.  
Stir in the flour blend, a little at a time until it is all mixed in thoroughly.  Your mixture should closely resemble regular cookie dough.  If it is too soft, you can add more flour blend a teaspoon at a time until you get the right consistency, but don't add too much.

Last, stir in the chocolate chips.  Using a small cookie scoop or 1/2 tbsp. drop the batter on to a cookie sheet lined with parchment paper.  Bake in a 350 degree oven for 12 minutes.  Remove from oven and allow cookies to cool slightly before moving them to a cooling rack.


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Love life and be well,




Successful Gluten-Free Baking Series
Denise's Perfect Gluten-Free Flour Blend
Denise's Perfect Gluten-Free Chocolate Chip Cookies
Best Ever Gluten-Free Biscuits




Successful Gluten-Free Baking | Denise's Perfect Gluten-Free Flour Blend



Several years ago, in the early years of my illness, my doctor suggested I try a gluten free diet to see if my digestive symptoms could be better controlled.  While I didn't see a ton of improvement, I stayed gluten free for three years.  I tried ALL KINDS of prepackaged and homemade gluten free flour blends.  NONE of them ever worked for me.  They were either too dry, too gritty, too nasty tasting, not enough flavor or just plain gross.

While I found a few blends that were better than others, most of them just didn't give me the results I would see others get in their recipes.  Last summer, I decided to start reintroducing gluten back into my diet.  I was still having digestive issues, so I wasn't convinced that gluten was my problem.  Turns out I was right, it wasn't.  YAY!!!  I still remember the first piece of "real bread" I ate after I baked a loaf of bread from gluten-containing flour.  Oh, it was SOOO GOOD!

I was delighted to find that I could enjoy my favorite gluten foods again.  In August of this year, three months after I quit smoking cigarettes, I decided participate in a 30 day clean eating challenge.  One of the requirements of the program was to give up gluten for 30 days.  After being gluten-free for three years, I knew this wasn't going to be a big deal for me.  During the challenge, I discovered that I still had a lot of gluten-free flours that I had used to make various concoctions of gluten free flour blends that I needed to use up.  So, I took the given opportunity to get creative in my kitchen, revisit my gluten-free cooking skills and learn to master some things that I hadn't manged to do before.


Once again I found my self in the kitchen experimenting with flour blends.  It is REALLY IMPORTANT to have a good flour blend that is mix up in the right proportions if you want your baked goods to turn out right.  It doesn't matter how well you measure your flour or how much liquid you add or leave out of a recipe, if your flour blend isn't in the right proportions to begin with, your recipes are doomed from the get to.

If you are struggling to come up with a good flour blend and good gluten-free baking recipes, never fear!  Because of my trials and errors in the world of gluten-free baking, I have make all the mistakes so you don't have to.  Now, you can just enjoy good food!  So, let's get started with the first step to successful gluten-free baking, the flour.

Before we get into the recipe for the flour, let's talk about the important things, measurements and ingredients.  First and foremost, you need a DIGITAL SCALE.  I can not stress this enough!  I started out using a manual analog scale and I was constantly guessing or approximating a measurement.  When a recipe calls for 250 grams of flour, that is what it means.  Not 248 grams or 253 grams.  I know that doesn't sound like a big deal, but it is.  With gluten-free flour, even just a little bit over or under the correct measurements can make a difference in your final out come.  It is also very important to weigh all your individual flours that you are using to make your gluten-free flour, not just the final blend.




Not all gluten-free flour blends or individual flours are created equal.  You will may get different results from different flours or flour blends.  I use Bob's Redmill flours for my flour blend, but you may not like that brand, so you may need to experiment a little and find what you like.


Now that we have the important stuff out of the way, get our your ingredients, a scale, a large bowl to mix the blend and a small bowl for the scale and a container to store your flour.  Ready?  Let's get started with the first step to successful gluten-free baking, the flour.  

First, put your small bowl on the scale and make sure to zero it out so that the starting weight is zero on the scale.  Now you are ready to start measuring your individual flours.  After measuring each individual flour, pour it into your large mixing bowl and put the small bowl back on the scale.  Make sure the scale still says zero.

Weigh out 480 grams of brown rice flour, pour into large mixing bowl.  Weigh out 192 grams of potato starch (flour), pour into large mixing bowl.  Weigh out 96 grams of Tapioca starch (flour), pour into large mixing bowl.  To the large bowl of flours, add 2 teaspoons of xanthan gum.  Using a wire whisk combine all the flours and the xanthan gum THOROUGHLY.  This is important to make sure you get this well blended.




That's it!  You have made perfect gluten free flour!  If you don't know how to use it yet, don't worry.  I've got some recipes on the website already and more coming up.  Store the flour in an airtight container.  I make a lot of this at once and store it in a large glass gallon jug.  If you want to make a large batch just repeat the recipe and fill up your storage container after each batch until you have made enough to fill it.


Denise's Perfect Gluten-Free Flour Blend    Printer Friendly-Click Here
480 grams brown rice flour
192 grams potato starch
96 grams tapioca starch
2 tsp. xanthan gum

Measure all ingredients individually using a digital scale.  Place all ingredients into a large bowl.  Using a wire whisk combine all the flours and the xanthan gum THOROUGHLY.  This is important to make sure you get this well blended.  Store at room temperature in an air-tight container.  Makes 6 1/8 cups.


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Love life and be well,




Successful Gluten-Free Baking Series
Denise's Perfect Gluten-Free Flour Blend
Denise's Perfect Gluten-Free Chocolate Chip Cookies
Best Ever Gluten-Free Biscuits 





This post is linked up at:  Coffee With Us 3Sugar and SpiceRattlebridge FarmHow Sweet The SoundChic On A ShoestringOlives & OkraPieced Pas TimesThe Country Cook,

4 Things I Do Every Day For Better Health & Wellness


Living with chronic illness means some days I struggle just to get out of bed, brush my teeth and put on clean pj's.  Some days' are just hard.  Fortunately through life style and diet changes and some prescription medications I am able to better manage my illness now than I was the first few years.

I have found that there is a list of things that I need to do every day that helps me to feel better not just physically, but mentally and emotionally as well.  I feel better about myself, when I take care of myself.  I have learned that there are somethings I must do daily that are not optional if I want to feel good.

1.  Fueling my body with healthy, nutritious foods and health supplements.

This is KING for having a healthier life style for anyone, but especially if you are sick.  I start my day off with a hot cup of or two of herbal detox tea or coffee.  Next, I make myself a delicious protein shake.  This really helps keep me fueled all morning.  To that I will had some extra supplements like a small serving of a healthy fat like ground flax seed, fiber, fruit, digestive enzymes with pre-biotics and pro-biotics.  These two things alone (fiber and digestive enzymes) have helped me SOOO MUCH with my digestive part of my chronic illness.  One serving of the fiber provides 12 grams of soluble vegan fiber, almost half of the daily recommended requirements.  

And the digestive enzymes.....I could go on and on about the benefits of this.  This has helped me so much it is one product I keep in my house in multiple quanities, because I never want to run out.  There is no other product on the market like this one, believe me when I tell you I have tried them ALL.  With 11, YES ELEVEN, digestive enzymes I am digesting my food better than ever while combating gas, bloating and other issues I used to have after eating.  This product also contains top of the line, triple acting pre-biotics AND pro-biotics for targeted gut health and is the only one out there that actually survives digestive juices so it can to it's job.  This is SOOO IMPORTANT if you have gut or digestive issues.  Most of our immune system starts in our gut.



I also try to eat a well-balanced diet for meals and snacks.  I do no eat fried, greasy, fatty foods, period.  Part of my illness involves fat digestion issues so I steer clear of those.  I do aim for smaller servings of healthy fats throughout the day, rather than large portions with meals.  I have several go-staples that I keep on hand for quick meals, but I also follow a four or five week rotating menu that I will change up as we tire of the current menu plans.


Italian Herb and Garlic Roasted Vegetables

2.  Drink LOTS of water and healthy fluids.

I know, I know, we hear this ALL THE TIME.  "You need to drink more water."  "Drink at least half your body weight in fluids.", etc., etc,.  For a LONG time after I got sick I really struggled with drinking enough water or any fluid for that matter.  With my digestive issues raging for several years, most days drinking the "proper" amounts just wasn't going to happen.

Fortunately, I have worked my way up to being able drink more water during the day.  My morning teas, energy drink and protein shake all count towards my daily water in take needs.  I also bought a couple of large tumblers with a lid and built in straw that I refill during the day with fresh water as needed.  I had to learn to be mindful with my fluid in take and really make it a point o drink more.



3.  Get 30 minutes of exercise in at least three days a weeks

Again, this is something that I have and am still working up to.  Chronic pain or illness of any kind can really put a damper on how you feel and sometimes just the thought of moving is painful.  But, exercise really does help.  It improves blood flow and circulation to every part of the body, it increases energy and helps improve sleep.  It also aids in digestion, weight loss and so much more.  The benefits of exercising really out weight the cons of not doing it.

You don't have to run a marathon every day in order to get good exercise.  I just put on a pair of walking shoes and use in home videos like walking, light strength training, and yoga.  I aim for 30 minutes 5 days a week.  Sometimes I only feel like doing two or three days a week.  Sometimes I only feel like doing ten minutes.  The key is to stay as consistent as possible and try to get some sort of physical activity in everyday.



4.  Take care of me with personal self-care

This is one of those personal matters.  Like I said earlier, some days I am doing good if I can get out of bed, brush my teeth and put on clean pj's.  But, I have found that a lot days if I will just take the time to do just a little bit more I will feel better.  Taking a hot shower every day used to be something I would skip because, I just didn't have it in me to make myself do it.   But, I have started making this a priority in my life.  Why?  Because hot, steamy water is like chicken soup for your body when you are sick.  No matter how bad I feel, there is something about a hot shower, some smelly-good soaps, shampoos and bath oils to lift my spirits and make me feel better.  After all cleanliness IS next to Godliness.  Can I get an AMEN?  

My next personal care step is not wearing my grungy shorts and t-shirt all day and actually putting on "real clothes", even if it is just what I call "classy pajamas" and a comfy sports bra.  You know, those super comfortable clothing items that you have that aren't really for going out of the house, but you wouldn't be embarrassed if someone rang the door bell. Brushing my teeth, using mouth wash and combing my hair  are next on the list. 


Today's "classy pajamas's"....black leggings and a bright, colorful, fun print shirt


Last, but not least is make-up.  Now, I don't do this everyday.  As a matter of fact, the day I took pictures for this post, it just wasn't a make-up day.  Some days, I will do full make-up (I only wear foundation, blush, eye shadow, eyeliner and sometimes lip gloss).  Some days, it is just a bit of foundation, blush and lip gloss.  

I know, I know some of you are thinking, "Denise, this are things that you should be doing anyway, right?"  YES!  You are absolutely right, but here is the thing with chronic illness, some days you feel great.  Some days you feel okay.  And some days you just don't have it in you to do just the little things. Chronic illness can rob you of your ability to do the things you used to do, the things that made you feel human everyday.  I have found that for my well-being emotionally, physically it is so important to keep striving everyday to do those little things.  Even if I can only do one little thing, I have accomplished one more thing that puts me a step closer to feeling better.



Bread Machine Honey Oat Bread



Nothing tastes better than fresh, homemade bread straight from the oven, right?  But, who has the time or patience to make it from scratch?  For years I used to make all of our bread by hand.  I would make four to six loaves at one time and put them in the freezer.  And then, one day, I discovered.........drum roll...........THE BREAD MACHINE!!!!

Oh my goodness!  Can we say, LIFE CHANGER!!!!  I love being able to just throw all of the ingredients into the machine, turn it on, and a few hours later my house smells like heaven bathed in fresh baked bread aroma!  My $.90 cent bread machine find at the local Goodwill was like finding a gold bar in a gold mine and has forever changed how I make bread and any kind of dough that needs to be kneaded.



Did I mention how incredibly EASY it is to make bread in a machine? I mean, like ridiculously easy.  Seriously, just dump in the ingredients and turn it on!  Before we begin, it is important to know that although this is a "dump and go" recipe, the ingredients need to be added to the bread machine in the order that they are listed in the recipe.  So, let's jump right into the recipe and make us some bread!  

First, we are going to add the water, honey, oil and lecithin granules to the bread machine pan.  The lecithin granules are optional, BUT they make a HUGE difference in the out come of your bread.  It is a stablizer that will help your bread stay softer and fresher longer.  I stir it around a bit with a spoon to let the lecithin dissolve.



Next, add the oats.  I have used rolled quick oat for this recipe in the past and they work if that is all you have on hand.  But, I prefer whole oats.



 Now, we are going to add the salt, flour, yeast and vital wheat gluten.



That's it!  SERIOUSLY!  Just close the lid, program the bread machine and hit the start button.  A few hours later you house will be permeating with the smell of bread.



I use the rapid cycle on my machine, so two hours and twenty minutes later your bread should look something like this when you lift the lid of your machine.


Here is the lecithin granules that I use.  I bought them from my local health food store.


This is a basic bread machine recipe that will work in just about any machine.  You can also make this by hand if you don't have a machine.  So, now that you have this awesome recipe, go forth and make lots of bread!


Bread Machine Honey Oat Bread

1 1/2 cups warm water
2 tbsp. lecithin
1 1/2 tbsp. oil
1/4 cup raw honey
1 1/2 tsp. salt
1 cup oats
3 1/2 cups unbleached white flour
2 1/2 tsp. yeast
1 tsp. vital wheat gluten

Add the water, honey, oil and lecithin granules to the bread machine pan.  Next, add the oats.  Add the salt, flour, yeast and vital wheat gluten.  Close the lid, program the bread machine and hit the start button.  At the end of the cycle you machine may have a keep warm function that kicks in.  You can leave your bread in the machine to stay warm, but I take mine out of the machine as soon as the bread is baked.  I let the pan sit and cool for about 10 minutes, before removing it from the pan to cool.

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Love life and be well,


Where's The Meat No Beef Crumbles


I have been on a healthier eating journey for four years since having my gall bladder removed that caused me to have digestive issues.  One of the first things to go out of my diet was beef and ground beef.  I simply could not (and still can't) digest the fat in it.  Giving up ground beef meant no more hamburgers and since Saturday nights are hamburger and french fry nights at my house, that just wasn't going to fly.

I have made all kinds of substitutions from grinding up chicken breast and making patties, using lentils for tacos, and just plain ole' skipping the meat all together in dishes that require a ground beef. I've even tried the store bought vegan crumbles and they were, well, nasty.

So, in my quest to find an alternative that I could make at home, I accidentally stumbled upon this creation when I made my vegan meatballs.  I made some adjustment to the original recipe, did some trial and error cooking sessions, and finally came up with the best vegan ground meat substitute that I have ever had!  It's true!!  This recipe is holds it's shape and ground meat consistency when added to soups stews and sauces.  It freezes well.  I usually divide the mixture in half and make some of it into meatless hamburger patties and the other half into meatless crumbles.  SCORE!!!  Now, let's see the recipe.

Before you start, preheat your oven to 350 degrees.

In a large bowl you will blend up the oat flour, Italian seasoning, salt, pepper, Nut-free Vegan Parmesan cheese, dry onion flakes, garlic powder and paprika.



 In a food processor, grind up the cooked mushrooms until they are a very fine mince.


 Add the ground mushrooms, tomato paste, flax egg, liquid smoke and water to the dry ingredients and stir until the mixture is thoroughly combined.


 You will be amazed at the resemblance of ground meat that this has.






Where’s The Meat No Beef Crumbles

20170719_182843.jpg

https://docs.google.com/document/d/1hgRvVVoKLIpDZ3qX_OyoE3SfCr_2oF_POKEwhca3XXQ/edit?usp=sharing

4 cups oat flour
1 tbsp. Italian seasoning
1 tsp. salt
1/4 tsp. black pepper
3 tbsp. Nut-free Vegan Parmesan cheese
1 tbsp. dry onion flakes
1 tsp. garlic powder
1 tbsp. paprika
12 oz.  cooked mushrooms, drained (canned mushrooms work fine)
2 tbsp. tomato paste
1 tbsp. liquid smoke
1 flax egg ( 2 tbsp. ground flax seed mixed with 2 tbsp. water)
2 cups water, you can also use veggie broth, beef or chicken broth or bullion (if you're not vegan)

In a large bowl you will blend up the oat flour, Italian seasoning, salt, pepper, Nut-free Vegan Parmesan cheese, dry onion flakes, garlic powder and paprika.  In a food processor, grind up the cooked mushrooms until they are a very fine mince. Add the ground mushrooms, tomato paste, flax egg, liquid smoke and water to the dry ingredients and stir until the mixture is thoroughly combined.

Using wet hands, break the mixture up in small pieces and place on lined baking pans.  Place the baking pans in the oven and bake for about 45 minutes until they are golden brown and crispy.   As the crumbles cook, you may need to take them out every so often and break any larger chunks up.

Heat up some water, veggie broth, beef or chicken broth or bullion in a large pot on the stove.   Bring the liquid to a boil and add the crumbles. Cook them for about 5 minutes. Then remove them with a slotted spoon and put them back onto the parchment lined baking sheet.  Sprinkle them with salt and pepper. Cool them completely. Flash freeze them in the freezer and then place them into two Ziploc bags.
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