Vegan Cooking with TLC

I developed this recipe while attempting to replicate, or at least approximate, the Thai Bowl from Laughing Planet restaurant. While playing around with the ingredients used in that recipe and some others, I came up with this dish which is quite different than what I attempted to replicate. Still, it has become one of our favorite dishes, and I make it at least every other week.  Inspiration often comes from what I eat and then takes me in a completely different direction than I expected. I'm sometimes quite surprised where I end up when I start playing with a recipe or a set of recipes. Vegetable Stir Fry with Peanut Sauce 8-10 button mushrooms 1 green bell pepper 1 medium carrot 1 small head of cauliflower 1 cup green beans 1 garlic clove ½-inch piece fresh ginger 1 tablespoon ground flax seeds 1 teaspoon ground turmeric 2 cups vegetable stock 4 ounces Pad Thai noodles Peanut Sauce ½ cup peanut butter ¼ cup lime juice, freshly squ

When I first stumbled across a version of this recipe online I was intrigued. It reminded me of a quiche recipe I used to make quite often before I switched to a plant-based whole foods diet. I decided to try it, but the first version didn't really work out very well. So I tweaked it and came up with this recipe. I'll make this recipe quite often for awhile and then stop making it for awhile. Cauliflower Parsnip Chickpea Quiche 2 cups chickpea flour 2 tablespoon ground flax seeds 2 tablespoons hot water ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon ground ginger ½ teaspoon turmeric ½ teaspoon paprika ½ teaspoon chili powder 2 teaspoons dried oregano 1 teaspoon dried marjoram 1 teaspoon dried sage 1 teaspoon dried basil 1 teaspoon dried thyme 2 teaspoons Kirkland Organic No Salt Seasoning (optional) ½ cup nutritional yeast ½ head cauliflower 1 large parsnip 1 medium carrot 1 yellow bell pepper 1 small onion 1

I've always enjoyed lemon water. I often make a single glass of water with a squeeze of lemon in it, but one way to be able to sip on lemon water all day is to make a full pitcher and keep it in the refrigerator. It's simple to make and a great alternative to plain water. Lemon Water 1-2 lemons Water Slice lemons. Discard the two ends. Use fingers to find and remove the seeds.  Lightly massage the lemon pulp over a 44-60-ounce pitcher . Drop the slices into the pitcher.  Fill pitcher with water.  Place in the refrigerator.  Ready to drink right away but the lemon flavor will enhance over time. Note: I use as many organic ingredients as I can find, so I rarely include the word "organic" in my list of ingredients.

Baking can be a challenge for vegans, particularly those of us who try to base our diet around whole foods as much as possible. I've played around with several recipes for muffins, cakes, cupcakes, scones, and other baked goods. In the process I've come up with several iterations of several of these items. For blueberry muffins alone, I've created at least 4 recipes. I'll share them over time because they're different enough to stand on their own. I love baking, and I love creating new twists on old favorites. I don't bake blueberry muffins as often as I'd like to because it seems like it's one of those items we find it far too easy to overindulge in... Blueberry Spice Spelt Muffins 1 cup hazelnut milk , or other plant-based milk 1 tablespoon apple cider vinegar 2 tablespoons ground flaxseeds 2 tablespoons hot water 2 cups spelt flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon (Ceylon) ½ teaspoo