Category: Cooking And Baking

Vegan Chicken, Potato, Mushroom Casserole (VCPM)

9/19/2019

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As our family gets larger and larger, there are more and more dietary needs to think about when we have big family meals. This vegan casserole is an example of me trying to make something hearty and filling for people who aren't eating animal products! Yup, the "chicken" and the "cheese" are both vegan products! Maddy let me know that Daiya has changed their recipe for vegan cheese and it tastes much better than it did previously.
The problem is that I have no idea what to call it. The Vegan Chicken, Potato, Mushroom title is just so long! But, I couldn't think of anything shorter yet descriptive, so I've just shortened it to VCPM. If you can think of a better name for this casserole, let me know in the comments.

I am usually concerned that vegan dishes are mainly salads and not very satisfying. But, this casserole, with the mushrooms and potatoes, even if it didn't have chicken strips, is very satisfying. I am not a big fan of mushrooms, but others in my family are and I know that mushrooms have a lot of health benefits. Mushrooms have many important nutrients such as B vitamins, selemium, potassium, copper and vitamin D. They are a natural way to try to reduce cholesterol. Mushrooms can make a very good meat replacement in recipes from burgers (portobello) to casseroles (like these white mushrooms). Of course, the potatoes in this recipe really help to fill out the casserole.
As vegan products start to become more diverse and taste better, anyone can opt for a healthier recipe from time to time!
So, if you are vegan or if you are just cutting back on your meat consumption, I hope you will give this casserole a try and enjoy it!

VCPM* Casserole (*vegan, Chicken, Potato, Mushroom)

You can find other vegan recipes here! Here are a few favorites below!

Vegan Chocolate Chip Cookies

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WTRW on Thursday! My Favorite Recipe Books

9/12/2019

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This post contains affiliate links. I will be compensated for purchased made through those links at no additional cost to you. All views expressed are my own. Thank you for your support!

What to Read Wednesday is going to be a little bit different today because I want to recommend my favorite cookbooks. With fall fast approaching it always gets me excited to cook and try new recipes. But also to make my old favorites! That’s where my favorite recipe books come in. I think what makes these my favorites is the fact that I go to them first. You can always tell what the best recipes in the book are because they’re the pages with all the old drops of food and spills and the corners all bent.

For Classic Dishes

Need a good roll recipe? The perfect pancake? Meatloaf? Look no further than the classic Better Homes and Gardens Cookbook. You’ve probably seen it in many kitchens the red and white gingham cover is hard to miss. This book has been around for years. (Since the 1930's!) And is on its 17th or 18th edition. This is the cookbook I can rely on for a good recipe that will be a hit. My most used recipe from this book is the buttermilk pancake recipe. It’s always a hit and we will never go back to boxed mix.

The 2018 edition-very updated!

My Mom's edition! She got it as a wedding gift in 1979.

Click on either of the pictures to order them through Amazon!

For Pie

Is it weird if I use our own recipe book often? Because I do. For The Love of Pie is the recipe book we put together to share our families love of pie and our favorite recipes. Recently I made a blackberry pie for a dinner. I used the recipe from For The Love of Pie. For a few weeks after the dinner our friends were telling everyone how good the pie was and asking if I could teach them how to make pie. And I can and you can to because For The Love of Pie is the perfect pie guide.

For Trying New Recipes

This one isn’t really a cookbook but a magazine subscription. For a long time I have been watching the Bon Appetit YouTube videos. They’re taking over the internet by storm! I finally gave in on Prime Day and bought a subscription to the magazine. I have only received 3 issues so far but I’ve already made delicious recipes from every issue. The best thing about Bon Appetit is they always keep the home chef in mind when creating their recipes making the recipes new but not difficult.

I do have lots more recipe books I love but these 3 are probably my most used. Aside from our family recipe book that my aunt curated for each family on my mom’s side. But we’ll probably have to do a special post about that later.

So what do you think? What are your favorite cookbooks? Will you be checking out any of these? Let us know in the comments below!

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Vegan, Gluten-Free Peach Crisp

9/10/2019

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This post contains affiliate links. I will be compensated for purchased made through those links at no additional cost to you. All views expressed are my own. Thank you for your support!

We are all about the fall harvest and preserving it lately! Last week I gave you my Corn Salsa recipe. This week I have been canning peaches, which I've already told you how to do on this post. But, of course, we have to eat some of those peaches right away and this Peach Crisp is one of the best ways to do that!
Because I was taking dessert to a family gathering on Sunday, I wanted to make my Peach Crisp dessert fit all of the dietary needs in our family, basically vegan and gluten-free. I thought it would be easy because I could use gluten-free flour to replace the regular wheat flour that I usually use. But, to my dismay I found out that I was out of gluten-free flour, so, I decided to substitute corn starch for the flour and it work out great. We always have vegan buttery spread around for Maddy, so that was a no brainer I thought. But, once again, the amount of buttery spread was down to dangerously low levels. I had to get creative again. I used the remaining vegan butter and then added the thick cream of coconut milk to fill it out. Once again, the results were awesome! That is how this Vegan Gluten-free Peach Crisp was born!

Two Steps

The prep work for this recipe happens in 2 steps. First, you peel and slice your peaches into a large pot. Then add the corn starch, sugar, lemon juice, cinnamon and a dash of salt and cook them until they are thick and bubbly. Then, pour them into a 9 x 13 baking dish. Be sure to spray it first!

Those juices are all from the peaches themselves. The only liquid added is the couple of Tablespoons of lemon juice. The sugar brings out the juices from the peaches and creates this wonderful fresh peach filling!

Next, create the crumbly topping to put over the top. I used regular oats because my SIL isn't so sensitive to gluten that any cross contamination from processing will bother him. But, otherwise, you should use gluten-free oats.

Here is the crumbly oat mixture.

Here is the printable recipe!

Vegan, Gluten-Free Peach Crisp

*Oh Dear! Recipe update! Be sure to put a Tablespoon of Cinnamon and a teaspoon of nutmeg in the oat mixture!

There is something extra wonderful about warm peaches! I hope you enjoy this fantastic peach dessert!

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Vegan Chicken, Potato, Mushroom Casserole (VCPM)

WTRW on Thursday! My Favorite Recipe Books

Vegan, Gluten-Free Peach Crisp

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