20141102_141254 (1)_optSo many people grow squash which is in abundance in the fall. Pomegranates (my very favorite fruit!) come out about October in grocery stores. (Both kinds of squash are usually in stores longer than the garden harvest.)

This salad, using zucchini and yellow squash instead of lettuce is such a fun idea! Adding pomegranate seeds, some grated lemon rind and toasted GF bread crumbs, plus this light dressing makes a perfect fall vegetable salad! I think it looks and tastes AMAZING!

A perfect salad for veggie lovers! See recipe here.

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It’s that time of year when Chili is a part of fall, Halloween festivities and chili cook-offs! My family often had Chili before heading out to trick or treat.

II wanted to make a new VERY TASTY but different chili, without meat. I chose to use 3 different beans, other veggies and added Caribbean spices to the typical chili seasonings. It turned out SO WELL that my husband had no clue there was no meat. It was a hit with friends and even my grandkids!

My recipe is Caribbean Vegan Chili. Try it! You won’t be disappointed!

(For less spicy chili use smaller amounts of chili powder and cayenne.)

I can’t wait to make this chili again very soon! YUM! 


(Two of my grandkids before heading off to our local chili cook-off.)

 Serving suggestions: GF/vegan crackers or GF/vegan corn bread and salad.



It’s FALL, time for spiced cider, pumpkin anything, trick or treating, but also time for an untraditional but very tasty use of sweet potatoes! This recipe adds a bit of sweetness, fall spices, and SALT! This has such a vibrant taste!


During my life, and for most people I know, sweet potatoes have been mostly used with Thanksgiving dinner, along with ingredients such as brown sugar, marshmallows and lots of butter. When I added this highly nutritious vegetable to my regular meals, I found I prefer sweet potatoes with salt! The easiest way I use them is to peel, slice very thin, then add to an oiled baking pan with lots of salt! For variety I sometimes add onion, garlic, paprika and pepper. Now I’ve learned ways to add sweet potatoes to stews and anything that would usually use potatoes. I have delighted in this tasty vegetable!

Try this recipe and delight your taste buds!

(Enjoy a bit of Halloween from my house!)










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After enjoying my Vegan pies at Thanksgiving, I felt kind of icky. I soon had more food intolerance testing which showed me SO MUCH, including a severe nut allergy. During a recent hospital stay my mind did it’s typical thing, which is creating food. I was able to come up with a way to make a similar type of pie crust so I was anxious to try it out! Also, my cream filling I made at Thanksgiving had nuts. This version DOES NOT =)

We had some after our dinner today – outcome: DELICIOUS!!!

Recipe for No-Nut Pie Crust and Coconut Cream Filling



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My favorite meal of the year is my family Christmas dinner, which traditionally was held on Christmas Eve. Now that my kids have grown and have families of their own I’m happy to find a time near the holidays when everyone can be together! My old traditional meal has changed over time because of the different food intolerances. This year I completely let our traditional menu go and made it new and fun. It included a thick beef stew (made with new things including sweet potatoes) and bread sticks (gluten free, of course!). I did include our traditional Christmas Jello. For dessert I wanted something light and festive, but also something we could all enjoy.

With several different food intolerances, including gluten, dairy, soy and nuts among members of the family, I opted for an eggnog type custard dessert made from my favorite nog – So Delicious Nog Coconut Milk. It’s completely egg and dairy free. The taste is amazing – I think it tastes more delicious than real eggnog! I tried this recipe first with my husband’s regular Meadow Gold Eggnog. It turned out perfect and he loved it! Plus this is quick and easy to make!

I found the So Delicious Coconut Milk at my local health food store. I bought the agar agar on Amazon.

This recipe works well with any eggnog including Silk soy or almond and rice milk eggnog.I used cinnamon sticks as a garnish.

For the recipe go here.


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sad turkyI have been dreading Thanksgiving for years. When pie time comes, I try to ignore everyone or disappear. I have missed out on my favorite pies since going casein free. Now that I have learned more about vegan pie crust and fillings I’m very excited for my Thanksgiving dessert this year!

I am so happy with my version of gluten free, vegan pie crust. I use fresh ground almond butter along with other ingredients. It turns out looking and tasting GREAT!


IMG_0803_optMy pumpkin and coconut cream pie fillings are especially exciting! I’m so happy I’ve learned there’s a way to make them with no casein. And I’ve learned the key to thickening/setting the fillings, including refrigerating the pies overnight.


Thankfully I have a new attitude about Thanksgiving with my family this year!

Gluten Free Vegan Pumpkin Pie

Vegan Coconut Cream Pie Filling