• broc slaw for blog

    I saw this recipe for gluten free, vegan Apple-Broccoli Slaw and wanted to make it immediately. I was already home, wasn’t in the mood to head out to Trader Joe’s. Remembered that I had broccoli in the frig.

    I cut the stems from the florettes and then put those stems in the food processor, and used the shredding blade to shred those babies. Voila!

    Confession: I used to always throw out broccoli stems. Years and years worth, in the trash. Then I started chopping them into my salads and incorporating them in my stirfry dishes. But never in a million years had I considered shredding them. You know – like the bags of shredded broccoli you see at Trader Joe’s.

    The recipe calls for 1 bag of broccoli slaw. I punted and kind of eye-balled it so that the amount I shredded would be the same as the amount in the bag. And I shredded an orange carrot too. And I added dried cranberries.

    Delicious, easy, vegan, gluten free, great for a side dish, perfect for Thanksgiving or any holiday. Super quick to make. Thank you to Nutmeg Notebook for the original recipe for Apple-Broccoli Slaw.


    Gluten FreeVeganMac & CheezeEasy & gluten free & vegan & delicious. Sign me up.

    I’ve adopted a mostly plant-based diet and the difference in my everyday energy and health has been nothing short of amazing. I used to get sick with colds all the time. I haven’t been sick in over a year.

    Not to mention, I love using up leftover veggies. In this case, I had a bag of small, white potatoes (Yukon Gold) that needed to be used. Absolutely no way was I gonna throw them out.

    This dinner took me about 20 minutes to make. And I have a few cups of leftover “cheeze” sauce that I can use this week over everything including roasted potatoes, roasted veggies, rice, and pasta.


    Gluten Free Vegan Mac & Cheeze


    • 2 Yukon Gold medium potatoes, chopped
    • 1 medium carrot, chopped
    • small onion, chopped
    • 1/2 c. raw cashews
    • 1 1/2 c. boiling water (from pasta)
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1 tsp. sea salt
    • 1/4 c. nutritional yeast
    • 1/2 tsp. smoked paprika, optional


    Cook your fave gluten free pasta. Meanwhile, boil potatoes for 2 minutes.

    Add carrot and boil for another 5 minutes.

    Add onion and boil for another 7 minutes or until potatoes are fork-soft.

    Drain vegetables, reserving water.

    Add cashews to blender jar. Works great in a Vitamix or Blendtec. Add all remaining ingredients. Blend until smooth consistency is reached. Pour over cooked pasta.



    Summer Corn Custard 6

    They messaged me on Facebook yesterday and said they were coming through town, was I up for a visit? Without skipping a beat, I said yes.

    Pulled out my cookbooks, looked online, made sure to accommodate their food needs and mine. She is vegetarian, he’s Celiac and strictly gluten free. Easy peasy. I’m both, but I’m also dairy free and mostly vegan. And since reading Dr. Caldwell Esselstyn’s book Prevent & Reverse Heart Disease, I’ve been very successfully experimenting with reducing or eliminating oil from my cooking.

    No, I don’t have heart disease. But I like the book, I trust this doctor, he helped my sister reverse her heart disease. And since it runs in my family, I’ve decided to err on the side of caution and follow the “Prevent” part of his plan.

    I’m sharing the menu for my soon-to-arrive company. Please forgive me for not sharing the recipes for the Summer Corn Custard or the 3-2-1 dressing (you can probably find this one online). It has to do with copyright issues. Plus I know we can find lots of their recipes online, but let’s show our appreciation by purchasing cookbooks from these amazingly talented cookbook authors. And, my goal was to share pictures and give you inspiration for your own summertime company menus.

    First, I sauteed the onions, red pepper, garlic, and fire-roasted corn in low sodium vegetable stock.

    Summer Corn Custard 1

    I mixed all the wet ingredients in my food processor.

    Summer Corn Custard 2

    I combined the veggies and the wet ingredients.

    Summer Corn Custard 3

    Poured the custard into a lightly oiled stoneware pie dish.

    Summer Corn Custard 4

    Baked the Summer Corn Custard per recipe in Julie Hasson’s Vegan Casseroles Cookbook – a fave of mine!

    Summer Corn Custard 5

    I stacked the small size corn tortillas, cut them into pie-shaped triangles, arranged them on a parchment lined baking sheet, sprinkled fresh lime juice and sea salt on them, baked for 15 min in a 350˚ oven.

    tortillas baked

    Lunch was scrumptious, made even better by the conversation and visit with my friends. I hope they come through this way again soon!

    Summer Corn Custard 6

    Friends and good food. Great combination!


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