Category Archives: recipe

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Stuffing Soup

recipe - soup/stew - vegetarian

Who has leftover Stuffing Mix?

When you google “Stuffing Soup” – you’ll find plenty of recipes using leftover stuffing…

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…but none “from scratch!”  This soup was the result of a craving for stuffing, but also a desire to not have an entire pan of it sitting in my fridge.

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Soup, though, I can handle soup.

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The best part of this – you can use extra stuffing bits as “croutons!”  It tastes even better the next day, too.

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(Gluten-Free and Martha-Approved, this is not.)

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Stuffing Soup (serves 6)

Ingredients

  • 1 TB Coconut Oil
  • 1 small onion
  • 8 oz white button mushrooms, chopped
  • 2 cups herb stuffing mix
  • 4 cups kale
  • 4 cups vegetable stock
  • 4 cups water
  • Salt and Pepper to taste

Instructions

In a large pot, melt the coconut oil. Add the onions and cook til wilted, then add mushrooms. Cook for about 5 minutes over medium high heat, until browned.

Pour in stuffing mix, veggie stock, and water. Stir. Add Kale, seasoning with salt and pepper. Wilt the greens down, then bring to a boil and serve with extra stuffing bits on top as “croutons.”

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Edible Gift Ideas

recipe

I made a ginormous batch of granola the other day, using Chow’s Basic Granola Recipe – adding in 1 cup of Mountain Mambo Mix and some apple chips.

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Housed in a mason jar, I believe this would make a great hostess gift for Thanksgiving…

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…and so would this – Roasted Cranberry Sauce.  Last year, I practically lived off of it – on top of oatmeal, yogurt, toast, ice cream, meat, crackers, sandwiches, and with Roasted Sweet Potatoes/Burrata.

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Here’s a couple more easy, edible gift ideas if you’ve don’t want to show up empty-handed.

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Speedy Supper: Black Rice Bowl

dinner - recipe - vegetarian

I’ve been noticing a trend in restaurants lately – Rice Bowls.  Overpriced, uncomplicated rice bowls.  That, for some reason, I always end up ordering.

I decided I’m going to make them at home more often.  But because I’m super lazy, I figured out a way to do it much faster than it would’ve taken to go out and get it.

Heat up some rice.  You can make a large batch and freeze it, or use a ready-made kind.  (Or make it fresh.)  I used this Forbidden Rice found at the grocery store.  Toss it with your favorite salad dressing (I used a Carrot Ginger one).

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In a skillet, sauté whatever veggies you like (these are tomatoes/mushrooms); season with soy sauce.  Add some fresh avocado, and a handful of trail mix (this is a sample of Enjoy Life’s Beach Bash, which is nut-free).

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See how fancy?

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I wound up adding some leftover chicken to mine, but like this, it’s vegan and gluten-free and all that other stuff restaurants make you pay a lot of money for.

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