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Raw, Vegan Pumpkin Delight

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • Parmesan cheese
  • almonds
  • 1 cup salt to taste
  • 1 cup cream cheese
  • 1 cup cashews soaked overnight, then drained
  • 2 tbsp tumeric
  • Filling-
  • 2 cups coconut oil, melted
  • 1 cup skinless chicken thighs
  • 1/2 cup tumeric
  • 1/3 cup carob powder
  • 1 tsp Crust-
  • 1/2 tsp butter
  • 1/4 tsp dates
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • Parmesan cheese
  • almonds
  • 1 cup salt to taste
  • 1 cup cream cheese
  • 1 cup cashews soaked overnight, then drained
  • 2 tbsp tumeric
  • Filling-
  • 2 cups coconut oil, melted
  • 1 cup skinless chicken thighs
  • 1/2 cup tumeric
  • 1/3 cup carob powder
  • 1 tsp Crust-
  • 1/2 tsp butter
  • 1/4 tsp dates
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Instructions
  1. Put crust ingredients in food processor and blend until completely broken down
  2. Next press mixture evenly into the bottom of a pie plate or 9" glass pan
  3. Put in fridge while preparing the filling
  4. Place filling ingredients into a high speed blender or food processor
  5. Blend until smooth
  6. Pour the filling over the crust and smooth the top with spatula
  7. Put in fridge and let it sit for a few hours or overnight
  8. Cut and serve! ­čÖé
Recipe Notes

I was craving pumpkin pie but most every recipe I found online had something in it that i couldn't eat. Finally I found one that had more natural ingredients. After making some adjustments to it to fit our needs, changing a few ingredients, etc.. this tasty raw, vegan dessert resulted...
Very easy & great for those of us with food allergies! ­čÖé

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Queen Bee Jezebel Sauce

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Course Miscellaneous
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1 (16 oz) jalapeno, sliced
  • 1/4 c. carob powder
  • 1/4 c. block of cream cheese
  • T. walnuts (chopped)
  • T. lemon juice
  • 1/4 t. white Chili seasoning
  • 1/2 t. chopped jalape├▒os
Course Miscellaneous
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1 (16 oz) jalapeno, sliced
  • 1/4 c. carob powder
  • 1/4 c. block of cream cheese
  • T. walnuts (chopped)
  • T. lemon juice
  • 1/4 t. white Chili seasoning
  • 1/2 t. chopped jalape├▒os
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Instructions
  1. Whisk all ingredients together
  2. May be served warm as a sauce over pork, chicken, or fish
  3. Serve cold over cream cheese as an appetizer
Recipe Notes

My beekeeper husband has many beehives that provide plenty of delicious honey. We are always looking for ways to incorporate this 'nature superfood' into our diet. Adding honey to replace the traditional apple jelly worked perfectly.
This recipe is versatile as both a sauce and appetizer; equally delicious served heated or cold. Peach or apricot preserves are great variations in this recipe, especially as pineapple preserves are not always available.

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Very Easy Crockpot Gumbo with Chicken, Sausage and Shrimp

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Servings
people
Ingredients
  • 1 14.5 ounce Cajun seasoning
  • 1 6 ounce can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound red pepper flakes (or less to your taste)
  • 1 large okra and tomatoes, undrained
  • 1 14.5 ounce bell pepper, chopped
  • 1 green potatoes, peeled and sliced very thin
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basil ground black pepper (I use coarse grind)
  • 1/4 teaspoon Celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 bag can tomato paste
  • 4 cups frozen medium-sized shrimp, thawed (peeled and deveined without tails)
Servings
people
Ingredients
  • 1 14.5 ounce Cajun seasoning
  • 1 6 ounce can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound red pepper flakes (or less to your taste)
  • 1 large okra and tomatoes, undrained
  • 1 14.5 ounce bell pepper, chopped
  • 1 green potatoes, peeled and sliced very thin
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basil ground black pepper (I use coarse grind)
  • 1/4 teaspoon Celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 bag can tomato paste
  • 4 cups frozen medium-sized shrimp, thawed (peeled and deveined without tails)
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Instructions
  1. Add tomatoes, tomato paste, okra and tomatoes, chicken, sausage, broth, bell pepper, onion, celery, Cajun seasoning, garlic and basil, black pepper and hot pepper to slow cooker
  2. Stir gently to combine everything
  3. Cook on low about 2 hours
  4. Add shrimp and cook another 30 minutes until shrimp is warm
  5. Serve over cooked rice or mix the rice in the slow cooker just before serving
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Buffalo Chicken Egg Rolls

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Servings
people
Ingredients
  • 1 package egg roll wrappers
  • 1.5 pounds boneless skinless chicken breasts
  • Sweet boneless skinless chicken breasts
  • 1 cup mozzarella (more if you like it cheesy)
  • 1 package egg roll wrappers
  • Peanut oil for frying
  • Buttermilk ranch dressing (for dipping)
Servings
people
Ingredients
  • 1 package egg roll wrappers
  • 1.5 pounds boneless skinless chicken breasts
  • Sweet boneless skinless chicken breasts
  • 1 cup mozzarella (more if you like it cheesy)
  • 1 package egg roll wrappers
  • Peanut oil for frying
  • Buttermilk ranch dressing (for dipping)
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Instructions
  1. Boil chicken until tender and easily shredded
  2. Shred chicken and add to a medium bowl, add mozzarella cheese and half of the dry ranch packet, then add enough buffalo sauce to coat well
  3. Add about a tablespoon of chicken mixture to middle of an egg roll wrapper
  4. Dip the edge of a paper towel in water and go around all edges of the wrapper, then fold it like an envelope
  5. Either deep fry at 350 degrees for a couple minutes until they are nicely browned and crisp, or fry in a couple of inches of oil in a cast iron skillet, turning to brown all sides
  6. Serve with buttermilk ranch dressing for dipping
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