Did you know that you do not need eggs for your baked goods any longer?! That’s right, whether you are baking for a friend that is allergic to eggs, is trying to cut back of their cholesterol and fat or because you are just plain out, try these simple substitutes below.
•1 pound beets, peeled and cut into 1/2-inch wedges •1 pound carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large •1 medium red onion, peeled and cut into wedges •1/4 cup red wine vinegar •3 tablespoons olive oil •2 sprigs fresh rosemary •kosher salt and black pepper
Instructions: Heat oven to o450° F. Toss the beets, carrots, onions, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.
It is truly that easy! Enjoy!
Enjoy the comfort of 'stuffing' without feeling overly stuffed! This vegan recipe is full of flavor.
-2 Large Loaves of Bread (my preference is one loaf of Aldi Simply Organic Sprouted Grain bread and a large Tuscan Bread)
- 2 Cups Diced White onions
-3 Cups Sliced Fresh Mushrooms
-2 Cups Diced Celery
-8- 12 cups of Vegetable Broth
-6 Tablespoons of Corn Starch
-4 Tablespoons Salt
-8 Tablespoons of Aldi, Stonemill Ground Sage
- 2 Teaspoons of Aldi Stonemill Ground Tyme
-Pepper to taste
1. One to two nights before, cube your bread (leave crust on) and place it in a large casserole dish.
2. Sprinkle the bread with salt and sage.
3. In a large sauce pan, mix 1 cup of vegetable broth, time and diced vegetables over medium heat. Allow vegetables to simmer until soft. Do not boil, simmer at least 20 minutes.
4. In a separate container, preferably a shaker bottle or mason jar with a tight lid, mix 1/2 cup of vegetable broth with corn starch. Shake mixture until corn starch is thoroughly mixed.
5. Add thickened mixture to vegetable broth and vegetable mix.
6. Gradually mix in the rest of the vegetable broth.
7. Once well mixed and warm, pour gravy over bread mixture and stir.
8. Season to taste with additional salt, pepper or ground sage.
(1) Your bread should be fairly firm before you begin to add gravy
(2) This is so much easier than you think!
Delicious dip or side dish!
Molly’s favorite is to add chopped grilled chicken and serve on a bed of leafy greens for a wonderful chopped salad!
4 Cups Cooked Quinoa (SimplyNature)
1 medium diced Red Onion
1 Cup Chopped Parsley
1 Medium Cucumber, peeled and chopped
Mix 3-4 Tbsp of Red wine vinegar & 3-4 Tbsp of olive oil with garlic powder, salt & pepper to taste. Pour dressing over salad mix. Serve chilled.
1. Rinse your quinoa before you cook it (if you measure then rinse it is much easier)
2. If you are not usuing a seedless Cucumber core the seeds out
3. Flat verses curly parsley - flat usually has more flavor and Curley is typically used for decoration. Always wash both well if you are purchasing from a super market but either are fine. My choice - curly.
4. Enjoy as a side dish or add it to a "nourish bowl"!
Preparation Time: 10 minutes.
· 1 Cup Fresh Mint Leaves
· 2 Whole Lemons
· 3 Cups Watermelon, cubed then puréed
· 2 Tbsp Truvia
· 3 Cups of Ice
· 4 oz of Alcohol of choice (not required)
1. In a medium sized bowl or beverage pitcher add fresh mint leaves and truvia. Muddle together to extract the mint essential oil from the leaves.
2. Slice one whole lemon in half and juice right into the mint mixture. Slice the remaining lemon in quarters. Squeeze the quartered lemon slices then add to muddled mixture.
3. In a blender, puree 3 cups of watermelon until pulverized. Pour into mint and lemon, then stir.
4. Add alcohol if desired and pour of a fresh glass of ice.
5. Garnish with a spring of mint, lemon wedge or watermelon.
Registered Dietitian Nutritionist from Northwest PA. Passionate about wholesome, nourishing and delicious food! Sharing her favorite recipes and tips on healthy eating and improving your lifestyle to live a fulfilling life!