Category Archives: fall cuisine
Rainy Saturday Morning Hot "Cocoa" (vegan, dairy free, cane-sugar free)





Easy Homemade Gluten Free Bread Cubes for Stuffing (gluten free, dairy free)
-2 teaspoons poultry seasoning
-1 teaspoon garlic granules
-1 teaspoon onion granules
-1 teaspoon dried parsley
-1 teaspoon salt
-5 turns of the pepper grinder
How To:
Preheat oven to 325 degrees
1. Cut bread into preferred cubes (small, med, or large).
2. In a large bowl add the bread with poultry seasoning, garlic grans, onion grans, parsley, salt, and pepper. Toss until incorporated.
3. Drizzle in oil and mix very, very well until all the cubes are coated with oil.
4. Transfer the mixture onto 2 baking sheets (or whatever you have on hand…I used my stainless steel baking sheet and a glass Pyrex). Make sure each bread cube is touching the baking surface. Do not layer the cubes, as they will not toast properly if they are on top of each other.
5. Transfer bread cubes to oven and toast for 20 minutes. After this initial 20 minutes, give the cubes a toss around, and then turn the temperature down to 250 degrees and toast for an additional 15 minutes. After the total 35 minutes of toasting, check some of the LARGEST cubes for texture. If they are still soft, then toast for an additional 5 minutes. Keep checking for texture, being careful to not burn the smaller cubes. Mine all toasted up within the initial 35 minute toasting (with a medium/large cube cut). If you go with really small cubes, check for texture after the initial 20 minute toasting time (the smaller cubes will toast up faster and may burn).
Notes:
*Please adjust seasoning to your bread weight. If the bread you purchase weighs more, then add in slightly more seasoning and oil. And remember to always add your seasoning, salt, and pepper to taste. Upon making any recipe, always test for spice level. We all have different preferences and palates, so be your own best taste testing advocate in the kitchen.
Labels: dairy free, fall cuisine, gluten free, sides, thanksgiving side dishes.
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Super Easy Homemade Cranberry Apple Jelly/Sauce (cane-sugar free) with Vegan and SCD Options
Labels: cane sugar free, fall cuisine, sides, spreads, thanksgiving side dishes.
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Happy Fall Equinox – A Round-Up of My Favorite Fall Inspired Recipes (Pumpkin-o-licious baby)
I vote for pumpkins.
Enjoy!
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Meatless Monday, Fat Tuesday, Keep It Real Thursdays, Whole Foods Friday,





Chocolate Pumpkin Hemp Smoothie
Ingredients:
-1/4 cup homemade plain pumpkin puree (I used the Cinderella variety)
-4 cubes frozen hemp milk from this hemp milk recipe
-1 cup hemp milk
-3 tablespoons honey (vegans use maple syrup)
-2 tablespoon raw cacao powder (or to taste)
-1/2 teaspoon vanilla
-1/4 teaspoon cinnamon or pumpkin pie spice
How To:
1. Combine ingredients in blender until smooth
Notes:
*You can obviously use any dairy free milk
*Frozen banana would taste great
Labels: beverages, chocolate + pumpkin, fall cuisine, nut free, smoothie.
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Happy Halloween 2011 and Easy-Peasy, Delicious Split Pea Soup!
Plus it’s sort of ghoulish looking don’t you think?
-2 bay leaves, removed before serving
4. Drain and rinse peas, add to pot.
8. You’ll know when the soup is ready, the peas will be soft and creamy.
Notes
*This dish can easily be made vegetarian, and I have made it thus many times. I omit the ham and add homemade vegetable broth in place of the water.





Lemon Walnut Stuffed Avocados (SCD Friendly)
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Playing with my daughter in the backyard…
I enjoy our time together while Ethan naps.
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Lemon Walnut Stuffed Avocados
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Playing with my daughter in the backyard…
I enjoy our time together while Ethan naps. |





Paleo Pumpkin Pie Bites with Maple Coconut Whipped Cream (free of: grains, dairy, cane-sugar)





Ditch The Can: How to Make Delicious Pumpkin Puree





Hi Amber ~ I just wanted you to know that I not only LOVE your recipe for a healthy hot chocolate (I will definitely try it with walnut milk, I love making dif. variations of nut milks!), but I absolutely enjoyed all of your well-thought-out beautiful photos. Captured moments in time. I love that! And your children are most adorable. Love how you capture them each enjoying their cozy hot chocolate. Aaah, these are what memories are made of, huh? Again, so glad I found you and your blog…enjoy your Sat (and so glad you’re feeling better!). 🙂
Thanks Dana! 🙂
the colour of your children’s hair – the colour of the leaves – golden and lovely – and warm cocoa too:) lovely
Awe, thanks! I do think their hair is quite lovely. 🙂
Fantastic photos Amber and I MUST try making this…lovely!
Thanks Vicky. 🙂
Delicious! And love your photo’s! I usually make hot chocolate by melting dairy free chocolate chips in SO Delicious coconut milk, but I don’t always have chocolate chips and your method looks easier with no refined sugars… I’ll definitely be making this! Thanks again for such a great recipe 🙂
BTW- I would SO love to be neighbors and share food!
Oh me too! That would be a blast. Hugs. 🙂
I’ve been totally obsessed with carob lately! Your pictures perfectly capture the rainy afternoon- I bet the carob drink was perfect for it 🙂
Yay! I love carob so much. Such a great alternative.
Yeah Hot Carob Cocoa-looking forward to trying this friend! Your children are just beautiful 🙂
Thanks sweet Laura. xo
This looks so warming and comforting Amber! Your kids are toooo cute. What a great mom you are 🙂
So sweet. Thanks Heather. 🙂
oh my gosh what gorgeous photos!! you’re children are just precious. this drink is perfect for a rainy saturday morning indeed:)
Thanks lovely. I agree. It was perfect. 🙂
Just made this for the kids and me. DELICIOUS! I made ours with rice milk and cocoa powder as that is what I had on hand. Thank you for the recipe!
Thanks so much for your comment, Janelle. So glad to hear this simple recipe is enjoyed by others! We are making it a lot these days…so cold and rainy in my neck of the woods. 🙂
Be Well,
–Amber