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I've been meaning to try this recipe out for a while now. Finally made it tonight! The homemade Sloppy Joe sauce brought me back to my childhood so I label this recipe a success! I'm not the most organized when it comes to writing recipe posts. I apologize if this isn't the best layout. I ended up doubling the original recipe and made loads of left overs. The only thing I didn't double was the green pepper and onion - you can if you want though! I imagine there will still be some left overs, depending on how many you are feeding. Left over sloppy joe mix should freeze well. Sloppy Joe Sauce: 2-3 cloves of garlic, minced 1 small onion, diced 1 green bell pepper, diced tablespoon of oil (optional, can use water to cook veg.) 1 can of tomato sauce, 13-15 oz (regular sized can) 4 tablespoons of white vinegar 1 tablespoon of ketchup 3-4 tablespoons of brown sugar 1 tablespoon of soy sauce (could use low sodium, tamari, liquid aminos or coconut aminos) 1...

I was making more Egg Rolls from the left-over filling and decided to make a spicy peanut sauce to dip it in.  I ended up using the sauce on a package of Ramen. I used both creamy peanut butter and a peanut butter powder in the sauce/dip, but you can easily use one or the other (or even chunky PB). I'm sure you could also use another type of nut/seed butter of your choice. Ingredients:  Ramen (I used instant, one package) 2-3 TBSP Powdered Peanut Butter 1 TBSP Creamy Peanut Butter 1/2 TSP Sesame Oil 1/2 TSP Onion Powder 1/2 TSP Garlic Powder 1/2 TSP Sriracha sauce (optional, could omit or use chili flakes) 1.2 TSP ground ginger 1/4 cup hot water 1 TBSP Soy Sauce Sprinkle of sesame seeds (optional or for garnish) Green onion (optional or for garnish) Peanuts for garnish (optional)  Once the sauce is put together and the Ramen is cooked I add it all to a pan (or the pot) and cook on Medium until the sauce has thickened.  I added canned ...

I'm not the best at blogging.. Or tutorials.. Or keeping track of ingredients and measurements when throwing a recipe together. And I am definitely not good at capturing delicious food porn. But with that disclaimer aside. Here's the basic run down of what I made the other night, including an awful picture of my soup (leftovers..already gone). Maybe if I get time I'll take more pictures demonstrating how I folded the wontons and egg rolls. But I'm sure there are videos on YouTube to tide you over.😉 I tried to veganize the soup - can be done many ways - but you go with what you want. Wonton filling: • half a block of firm tofu, crumbled • half cup mushrooms, diced • 1 tsp garlic powder • 1 tsp onion powder • 1 tbsp veggie broth • half tsp fresh ginger, diced • one clove garlic, diced • 1 tsp sesame oil • salt and pepper to taste Cook the filling until tender. Can add green onions too, but I save that for the soup. I use a large pan and added 9(ish) c...

I've only made a couple of 'cheez' sauces so far - this one is probably one of my favorites! It is an ALL veggie sauce - the last one I made had white potatoes and carrots only (plus some of the cooking liquid). This time I didn't have any potatoes, but I did have some frozen winter squash. I'll insert a picture of the package. For the sauce: 1 cup to 1&1/2 cups Water (divided) 1 teaspoon of veggie boullion (I have the better than boullion jar)                    OR - 1 cup to 1&1/2 cups veggie broth/stock (divided) 1 package of frozen cooked winter squash 1/2 teaspoon of turmeric (optional) 1 teaspoon garlic powder 1 teaspoon onion powder 2-3 carrots, roughly chopped a few onion slices (I cut a whole onion and reserved the rest for the saute pan) Salt and pepper to taste about 1/4 cup of nutritional yeast Other ingredients: half a cup of frozen peas half a cup of frozen corn sliced onion salt...

I haven't been taking a lot of food pictures, but yesterday I made sure to snap a pic of the pasta salad I made twice this week already! The recipe couldn't be easier and the flavor combinations are endless. The veggie options are very customizable - add as little or as much as you like of which ever veg you prefer! The first batch of this was not Vegan - it might have been vegetarian, but I'm not entirely sure. I used a flavor packet for a box of Chipotle Ranch Pasta Salad (by Betty Crocker) and mixed the seasonings with about a cup of Vegan Mayo (Just Mayo by Hampton Creek is my FAVE at the moment!) But I wanted to make my own "dressing" the next time around and I might even give this a go one or two more times with a few changes - but either way, this is still a GREAT and easy recipe. You could probably easily use your favorite Ranch dressing or mix Ranch with a little taco spices. Or even just mayo and the spices for the dressing + some sort of vinega...

Made another soup. Not sure what to call it, but my daughter is eating it. Yay! It was inspired by the Sample Guy at Kroger. Honestly. I don't know what they were calling it. They made a "sauce" that had chicken, Rotel and refried beans and put it over rice. So I got those packages of rice that cooks up in 90 seconds (2 of them) 1 can of Rotel 1 can of Refried beans 2 cans of chicken (optional, can use left over chicken or beef or cook up fresh - you can leave it out too) Then I took the left overs, put them in a pot and added in broth. Add as much broth as you want. Ta-da! You can add any meat or leave it out. You can use old rice or make instant. Add in any other veggies you want. Eat as is or serve with crackers.  The kid liked it. 

My daughter will be 3 in February (2017) and she is a very picky eater. She likes the strangest "foods". I say "foods" because she will stick her finger in ketchup..barbecue sauce..salad dressing - those types of things that aren't a food, but goes on foods or are used to dip. Yeah. She's that kind of kid. My brother is the same way, still to this day..maybe. We will see if she outgrows that or not. But with a picky eater, she will almost always eat certain foods consistently. She LOVES pasta. So macaroni and cheese or just noodles with butter. Pretty simple kid. If my grandma makes chicken and dumplings - she will scarf that down too. If you eat salad with tomatoes, she will eat all of your tomatoes and try to steal your dressing. Her latest thing is "soup". But to her, everything liquid is called "soup". If she's eating a fruit cup (peaches) the liquid is called soup. She will eat the peaches too - which is good, but she always ...

*Edited to add (11/10/16): As I was heating up the leftovers (in the oven) I noticed that mine was getting a bit dry on the inside. You can avoid this by scoring (just take a knife and poke all the way to the bottom) all around the crust. Then pour chicken broth/stock or other broth/stock of your choice - roughly a 1/4 cup or so to start. Add more if you feel it might need it. Then I baked it in the oven until warmed through. It didn't make the crust soggy and the layers were nice and moist all the way through. I'm not a professional chef. And I am certainly not a professional blogger. I'm okay with that though. Why? Because, I am confident that I can cook creative meals that I know my hubby will eat. The kid is still a little bit picky, though. So how did I come up with this recipe?  - A month or so ago we decided to take that shortcut and buy a frozen lasagna. We went with the veggie lasagna, with a white sauce. It was pretty good. My creative mind thought, ...