As a Mama of a special needs child, I’m always grateful and happy when my fussy munchkin enjoys eating what I cook and tonight was 1 of those dinners that he loved what I made and ate every bite. Potatoes, vegan hot dogs, and vegan mayonnaise are 3 of my son’s favorite foods and what he doesn’t know is that I season it very well with healing herbs of turmeric, thyme, onion, garlic, ginger, and lots of delicious healing olive oil and flax oil. All my son cares about is that it tastes good and he loves to eat it. I’m going to share the recipe here for all Mommies reading this who want to make something tasty and healthy for their fussy special needs children and anyone else who would love to make it. It’s very easy to make and I consider it to be healthy fast food.
Delicious Organic Gluten Free Vegan Potatoes Veggies and Hot Dogs
6 small organic Russet potatoes, chopped
6 Lightlife vegan smart dogs, sliced
1 small onion, peel and ends removed, rinsed, chopped
1/2 C olive oil
2 tbsp. Earth Balance
4 tbsp. Bragg Liquid Aminos
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. thyme powder
1 tsp. turmeric
1 tsp. ginger
I top the small amount in his little swivel bowl with a tsp. of original flavor Vegenaise and call it “sneeze” because that’s the only way my fussy little boy will eat it and he loves it.
Directions: Fill 1 medium or large size stainless steel pot with filtered water and bring to rapid boil. When the water begins to boil, reduce the heat to medium and pour in the chopped potatoes. At the same time, cook 1/2 C of olive oil in a non toxic non stick fry pan on medium heat. Pour in the chopped onions and stir evenly. Allow to cook for 15 minutes and continue stirring so they cook evenly. Then squirt in a tsp. or 2 of Bragg Liquid Aminos. Continue stirring and cook until the onions become lightly brown and soft enough to eat. Turn off the burner and put the onions in a bowl and set aside and repeat the same process with the vegan hot dogs. Turn off the burner. At this point, the potatoes should be done cooking and if they are soft enough to eat, turn off the burner and thoroughly drain the water. If you want to cool down the dish a little, mix it all together and cool down in the refrigerator. Otherwise, season and mix well and serve and enjoy! You can find similar delicious vegan recipes in my cookbook and you can read about it and order on my blog sales page: http://bit.ly/2galppJ
Much Love Gratitude,
I’m learning how to embed videos so if this didn’t get added correctly, sorry please bear with me, I’m a writer, I’m not very tech oriented. lol 🙂 I made this delicious vegan gluten free veggie potato stew and I felt inspired to make a video instead of a photo…enjoy!
Yummy Baked Potato Hot Dog Rice and Veggies
2 organic russet potatoes, rinsed, cut down in 1/2 down the middle, lengthwise
3 Lightlife vegan hot dogs
4 medium size pieces of Immaculate natural crescent rolls
1 box Near East Toasted Almond Rice Pilaf
2 tbsp. onion, ends and peel removed, rinsed, chopped
1/2 C cauliflower, rinsed, chopped
4 tbsp. Earth Balance
1/2 C Bragg Liquid Aminos
1/2 C extra light pure olive oil
2 heaping tbsp. organic flax oil
Instructions: This is a combination of 2 recipes from my Tasty Herbal Vegan Kitchen cookbook. It is a very simple recipe. Bring 2 medium size pots of filtered water to a rapid boil – 1 pot filled 1/2 way to cook the rice and the other pot filled until the water slightly covers the steamer. When the water reaches a rapid boil, pour the rice in the first pot and the chopped cauliflower in the next pot and reduce the heat on both to medium. Gently stir the rice so that it cooks evenly and allow it to cook for 30 minutes. The cauliflower will steam for 10 minutes, depending on how soft you want it. At the same time, preheat the oven to 400 degrees Fahrenheit. You can either bake the potatoes for 3 hours in the oven the night before or in the morning or you can microwave them for 18 minutes and then bake them for 40 minutes. I always poke some holes in each 1/2 to help them cook well and I place them gently next to each other in a Pyrex casserole dish. Cut a slight slit in each hot dog and roll out and flatten a medium size 4 inch piece of Immaculate crescent roll and wrap a hot dog in each piece. My family loves them, especially my fussy 3 1/2 year old toddler son. At the same time, bake the rolled hot dogs in the oven next to the potatoes on the same rack. The hot dogs usually bake for 30 minutes or until golden brown and nice and firm. I’m not fond of using a microwave, but for pinches and time pinches, I do use it.
Check the rice from time to time to see if it’s cooked enough. When it’s very soft, soft enough to eat, it’s ready. You may want to add a little water at times until it’s done cooking. When it’s finished, turn off the burner. By now the cauliflower should be finished steaming and you can turn off the burner and drain the water in a colander. Now, cook the onions in the olive oil in a fry pan for 20 minutes with some Bragg Liquid Aminos. Stir gently and evenly and when the onions begin to lightly brown and soften, you can turn off the burner and add the rice and cauliflower to the dish. Mix well with the seasonings. When the baked potatoes and hot dogs are finished baking, remove from oven, protecting your hands from the intense heat with oven mits, and turn off the oven. Mash the potatoes a little bit to soften them and then add some Earth Balance. You now have a complete delicious healthy meal that is comforting and nourishing. Serve and enjoy and Happy World Vegan Day!
2 days ago, my dear husband and I enjoyed picking some beautiful juicy blackberries from the bush in our back yard and last night, I was very busy making some delicious healthy desserts with these beauties. I made some wonderful fruit leather mix, which we will be dehydrating this evening and enjoying the tasty snack. Last night, I baked some wonderful blackberry muffins and they are delicious and wonderful! As you can see from this wonderful picture, they came beautiful and they taste much better than they look! Enjoy this wonderful recipe! For those of you Oregonians who are fortunate enough to live near blackberries and other wonderful wild edibles, be good to yourself and your family and pick these beauties. There is much to be said about do it yourself and self-sufficiency.
Tasty Blackberry Muffins
1/2 C fresh organic blackberries, rinsed with white distilled vinegar and then rinsed with filtered water
2 C all-purpose unbleached whole wheat flour
1 C organic agave nectar
1 tsp. vanilla extract
1/2 sea salt
1 C vanilla soy, almond, or coconut milk
1/4 C sunflower oil
Instructions: Pre-heat the oven to 350 degrees Fahrenheit. Mix the dry ingredients, including the blackberries, in 1 bowl, and the wet in another, separately. Mix each well and then gently pour all the wet ingredients into the dry and mix thoroughly until smooth and not lumpy. When the mixture is nice and smooth, gently pour large wooden spoonful amounts into each muffin holder 1/2 way full. Bake in the oven for 30 minutes or until the fork comes out clean and completely baked. When the muffins are finished baking, remove them from the oven and allow them to cool a little before serving. Serve and enjoy!