Indulge in the comforting flavors of our Angel Chicken Rice Casserole, featuring main ingredients like diced chicken, creamy rice, Colby Jack cheese, and a special blend of Italian herbs for a delightful twist on grandma’s classic recipe.
Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.
Just oatmeal and banana! These Oatmeal Banana Pancakes are a simple yet delicious breakfast that can help you lose weight and stay healthy. With no flour and minimal ingredients, they ... Read more
If you love the lemon desserts - then you need to try this Starbucks Copycat Lemon Loaf! It's buttery, moist, bursting with lemon flavor, and topped with sweet lemon glaze.
A filling and nutritious breakfast for your baby, toddler, and kids that are perfect for on-the-go eating. They can even be frozen and reheated for a quick breakfast. Great for Baby-Led Weaning!
Avocado and Egg in a whole--I love traditional egg in a whole, but adding an avocado and cheese just raises the bar! You could even add a big spoonful of salsa on top.
I am by no means a vegetarian or vegan. I do, however, like to enjoy vegan and/or vegetarian dishes every now and again. We have posted several veggie burger and meatball recipes on our blog but have not posted any sausages until today. Sausages and wieners are pretty hard to replicate as far as texture goes - in my opinion. They are usually just too funky for me. This recipe though.... I really like the texture and the flavor is pretty tasty too. I made them a bit smaller - like breakfast sausage size - but when I make then again I'm going to make them the size of a hot dog wiener so I can try it on a bun like a hot dog. This recipe makes a good amount - I believe 21 smallish sausages - and, once steamed, they freeze beautifully. Vegan Sausages Ingredients 2 cans (540 ml each) chickpeas (garbanzo beans), rinsed & drained 2 Tbsp tomato paste 3/4 cup potato starch 3 Tbsp vegetable bouillon powder 1/4 cup water 2 Tbsp soy sauce 1/2 tsp liquid smoke 2 Tbsp olive oil 2 Tbsp onion powder 1 tsp garlic granules (or 2 cloves minced garlic) 1 tsp paprika 1 tsp oregano 1/4 tsp black pepper Directions In a food processor or blender, process chickpeas until smooth paste. Note - this can take some time as you have to keep stopping and scraping the sides, just be patient. :) When smooth, scrape into a mixing bowl. Add in the tomato paste and potato starch. In another mixing bowl, mix together the remaining ingredients. Stir all the ingredients together in one bowl. Pinch off some of the mixture and form into a sausage shape. I made mine about the size of a large finger. Repeat until all the mixture is used up. Take a piece of plastic wrap and wrap each sausage - leaving enough on each end to twist up like a candy wrapper. (See photo below for clarity) Place sausages in a double boiler (or steamer) and steam for 20 minutes. Be sure to only cook them in a single layer at a time - I had to do 3 separate steaming batches. (FYI - remember to check the double boiler/steamer that the water in the bottom has not evaporated off in between cooking the sausages) After 20 minutes, remove from the double boiler (or steamer) and let cool. When cool enough to handle, gently remove the plastic wrap. Place in fridge until ready to eat. They are good in the fridge for 3 or 4 days BUT can be frozen in an airtight container for much longer. When ready to eat - you can BBQ them or fry them in a pan. They hold together wonderfully. I fried a big pan of onions and mushrooms first...... Then cooked my sausages in a nonstick pan until heated through. I didn't add any extra oil but you certainly can add a little if you like. Then I served the sausages on top of the caramelized onions. They look like "real" sausages, don't you think? (FYI - the larger sausages on the end are another experiment of mine. They are vegetarian sausages, not vegan, and I will post the recipe for those once I tweak the recipe a bit!) Even the inside looks sausage-y. I would love to hear your opinion if you give these a try. I made my office coworkers who are vegetarian taste them and give me feedback. Overall I think they were a hit. I really enjoyed them and will definitely add them to my "Meatless Monday" rotation. FYI - I believe these are also gluten free if you use a gluten free soy sauce or a sub like coconut aminos. *** According to MyFitnessPal, the nutritional counts are: 76 calories, 12 carbs, 2 fat, 2 protein, 2 fiber, 0 sugar (5 sugar in the whole recipe). This is per sausage if you make 21 sausages. We're sharing over at Carol's Chatter. Be sure to click over and say Hi!
This is a fool-proof recipe for porridge bread, the perfect Sunday bake and it’s so easy to put together. The best thing about this porridge bread? It is DELICIOUS! The ingredients are simple but work so well together making the best of Irish comfort food. This bread is perfect for freezing too, all you gotta do is slice it and wrap it up. When you’re feeling in the mood you then only ever have to stick them in the toaster to get a warm fresh slice of porridge bread. The best trick in the world!
This banana baked oatmeal is the ideal healthy breakfast! It's full of good-for-you ingredients and so delicious, everyone will want seconds.
These brown sugar peach pancakes are light & fluffy with golden edges and a delicious hint of brown sugar & cinnamon. Make them with fresh or canned peaches for the perfect breakfast pancakes.
Satisfy your taste buds with a mouthwatering breakfast featuring these delicious sausage cheese biscuits. Whether enjoyed as a grab-and-go breakfast or as a comforting snack any time of the day, our sausage cheese biscuits deliver an irresistible combination of satisfying flavors.
A round-up of easy healthy acid reflux-friendly breakfast recipes to keep you eating well with a happy stomach every day of the week!
These soft and delicious apple pancakes are a delightful breakfast treat. The combination of grated apple, a hint of rum, and vanilla makes these pancakes flavorful and aromatic. Serve them ... Read more
Avoid a stressful morning (and satisfy any hungry houseguests) with one of these easy recipes, most of which require just 15 to 30 minutes of prep time. You won't even miss the crust.
A versatile and tasty finger food that can be enjoyed as a savoury breakfast, lunchbox item, snack or part of a main meal.
Almond flour Keto Zucchini Pancakes are fluffy gluten-free pancakes filled with moist zucchini, flavorsome fall spices for a delicious low-carb breakfast, and sneak greens to your day.
