Category: Vegan

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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Vegan, Gluten-Free Peach Crisp

9/10/2019

4 Comments

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!

4 Comments

Coconut Creamed Corn

8/8/2019

2 Comments

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!

Today I have a delicious vegan recipe everyone will enjoy; Coconut Creamed Corn.

I was inspired to make this from a recipe I saw on Healthyish, part of Bon Apetite. In their version they use quinoa or farrow as a grain, I use rice. Among other tweaks I made to the recipe I feel comfortable enough sharing my version of their recipe.

The great thing about it is it’s vegan so everyone can enjoy the dish! It would be a great thing to make and bring to your family meals and cookouts. And is the perfect dish to use the bounteous fresh corn at the markets right now.

Coconut Creamed Corn

When I told my husband I was making coconut creamed corn he was not looking forward to it. But upon tasting it he was hooked and messaging his family in Ecuador about it. My 4 year old also loved it! So I think these testimonies speak for themselves as to the delicious nature of the recipe.

So will you be giving it a try? Let us know in the comments below!

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Vegan Chicken, Potato, Mushroom Casserole (VCPM)

Vegan, Gluten-Free Peach Crisp

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