Search Results for: label/cravings

Name: Slow Cooker Purple Mashed Potatoes
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 8
Cuisine: American
Ingredients: 5 pounds potatoes (I used purple and white), diced with peel; 1 cup water; 1 cup coconut oil; 1 Tablespoon salt; 3/4 teaspoon pepper; 1 1/3 cups coconut milk, warmed

Slow Cooker Purple Mashed Potatoes

January 7, 2013 By Kristi

I'm still on my personal pantry challenge and I have potatoes aplenty. So today I'm sharing Slow Cooker Mashed Potatoes with half purple potatoes and half white. You can do your slow cooker mashed potatoes in any color or variety you like. The purple potatoes have extra nutritional benefits, which can boost your mood and reduce inflammation.

I found this simple Slow Cooker Mashed Potato recipe on Pinterest, and I love it. I've made slow cooker mashed potatoes before, but always the kind that you have to do all the work first, and then keep them warm for parties/celebrations in the CrockPot. This recipe cooks the potatoes right in the crock. And, by the way, they're really delicious and crispy before you mash them up. Pre-mash would make a great easy home fries recipe if you added a bit of seasoning.

I veganized the recipe as well, opting for coconut oil and coconut milk in lieu of butter and milk.

Slow Cooker Purple Mashed Potatoes (Vegan)

Ingredients

5 pounds potatoes (I used purple and white), diced with peel
1 cup water
1 cup coconut oil
1 Tablespoon salt
3/4 teaspoon pepper
1 1/3 cups coconut milk, warmed

Instructions

Place the potatoes, water and coconut oil in crockpot.
Season with salt and pepper.
Cover and cook on HIGH for 4 hours. Mash with coconut milk and serve.

Instant Pot Method

Add all ingredients to instant pot and cook on high pressure for 12 minutes.

Quick release the instant pot, carefully.

Season with salt and pepper, mash with coconut milk and serve.

Yield: 8

Slow Cooker Purple Mashed Potatoes

Purple mashed potatoes

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Ingredients

5 pounds potatoes (I used purple and white), diced with peel
1 cup water
1 cup coconut oil
1 Tablespoon salt
3/4 teaspoon pepper
1 1/3 cups coconut milk, warmed

Instructions

Place the potatoes, water and coconut oil in crockpot.
Season with salt and pepper.
Cover and cook on HIGH for 4 hours. Mash with coconut milk and serve.
OR Instant Pot Method
Add all ingredients to instant pot and cook on high pressure for 12 minutes.
Quick release the instant pot, carefully.
Season with salt and pepper, mash with coconut milk and serve.

Also, check out my articles at Organic Authority this week:

This post is shared at·Mouthwatering Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

Pumpkin Sweet Potato Cupcakes

November 5, 2012 By Kristi

I'm crafting these pumpkiny beauties with my King Arthur Flour, which you can enter to win. This is my first time using cake flour or cake enhancer (don't worry, it's all-natural), so I'm pretty excited to see the results. I just had to make pumpkin cupcakes; not only because I'm obsessed with pumpkin but also because it's November! That means it's totally acceptable that I make everything pumpkin, for a month at least. I get a free pass to craft every bizarre pumpkin concoction for the rest of the month.

As for the sweet potato, well, it goes a little something like this: I pull out the remainder of a can of pumpkin, thinking it'll be enough. It's not, it's only about 3/4 of a cup. So, instead of opening up another can, I go to my freezer stock of pumpkin puree. But, alas, there were two bags of orange pucks in there (apparently), and since I'm a notorious non-labeler, I pulled out the sweet potato puree instead. But hey, experimentation, whether intentional or not, is the spice of life, right? I noticed about the time that I threw the thawed puree in the mix and noticed a bit of potato skin. 🙂

Don't forget to enter to win the King Arthur Flour prize package I used to create these lovely treats, the Holiday Baking Prize Pack, as well as the Fall Picnic Prize Pack.

[amd-zlrecipe-recipe:66]

The Results

Yummy! So fluffy and light, too! I absolutely love the natural cake enhancer. Look how huge the domes are! Beautiful. And, the taste, in spite of my little mishap, is fantastic. I love, love, love these cupcakes just the way they are. I didn't bother with cream cheese frosting, but if I did, I think I'd mix in some Pumpkin Spice Syrup for a little extra yumminess.

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This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

Slow Cooker Butternut Squash Chowder

October 15, 2012 By Kristi

For this month's The Secret Recipe Club assignment, I was given the delightful assignment of one of my absolute favorite blogs, Miz Helen's Country Cottage. I'm a longtime follower of Miz Helen's and I've already made several of her delicious creations, so it was exciting to be able to explore her site more and veganize one of her delicious recipes.

She has an incredible blog full of absolutely delicious sounding and looking recipes crafted from the heart. If you have visited and explored Miz Helen's site, I highly recommend you do so. My VeganMoFo theme this year is Vegan Lunch Box recipes, so I was really drawn to her delicious-sounding Creamy Corn Empanadas, which, thanks to her vegan granddaughters, are already vegan and would be perfect for a lunch box. I was all set up to make these tasty treats when I realized that two of the four Vegan MoFo Chopped challenge ingredients were in another of her tasty recipes on Miz Helen's meal plan this week. Her Butternut Chowder already has butternut squash AND fresh rosemary. So, I'd already made the tasty Tangy Butternut Squash Nuggets.

But then I realized I could enter Chopped more than once, so I decided to go for it. I adapted Miz Helen's original recipe to veganize it by swapping out cream for coconut milk and swapping out the sausage for quinoa. I also mixed up a "Parmesan" topping with popcorn breadcrumbs and vegan cheese powder. And, of course, I mixed in apricot preserves. (Popcorn and apricot preserves are the other two basket ingredients.) Yum! I hope Miz Helen can enjoy this veganized version of her recipe with her granddaughters. [amd-zlrecipe-recipe:57]

Butternut Chowder

Ingredients

1 butternut squash, cubed
2 medium onion, chopped
3 cloves garlic, chopped
1 red delicious apple, chopped, skin on
1 gala apple, chopped, skin on
1 tablespoon extra virgin olive oil
2 cups cooked quinoa
2 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1 tablespoon fresh rosemary chopped
1 tablespoon fresh parsley
2 cups vegetable broth
1 1/2 cups of coconut milk

Slow Cooker Method

Chop the onions, apples, and garlic. Pour the EVOO into a very hot skillet and lightly saute the onions, apples, and garlic, until the onions are clear.
Add to slow cooker.

Add remaining ingredients to slow cooker and cook on low for 8 hours

Instant Pot Method

Cook onions and garlic on stove-top. Add to instant pot.

Add remaining ingredients and cook on high pressure for 30 minutes.

Allow pressure to release naturally.

Serve.

The Results

Delicious. A definite repeat. The kids loved it, too.

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This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

Yield: 8

butternut squash chowder

Instant pot or slow cooker butternut squash chowder

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

1 butternut squash, cubed
2 medium onion, chopped
3 cloves garlic, chopped
1 red delicious apple, chopped, skin on
1 gala apple, chopped, skin on
1 tablespoon extra virgin olive oil
2 cups cooked quinoa
2 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1 tablespoon fresh rosemary chopped
1 tablespoon fresh parsley
2 cups vegetable broth
1 1/2 cups of coconut milk

Instructions

Slow Cooker Method
Chop the onions, apples, and garlic. Pour the EVOO into a very hot skillet and lightly saute the onions, apples, and garlic, until the onions are clear.
Add to slow cooker.
Add remaining ingredients to slow cooker and cook on low for 8 hours
Instant Pot Method
Cook onions and garlic on stove-top. Add to instant pot.
Add remaining ingredients and cook on high pressure for 30 minutes.
Allow pressure to release naturally.
Serve.

Tangy Butternut Squash Nuggets #vegan #glutenfree

October 14, 2012 By Kristi

VeganMoFo threw down the Chopped challenge this week with butternut squash, popcorn, apricot preserves and fresh rosemary as the four basket ingredients for the Brunch round.

So, since my VeganMoFo theme this year is Vegan Lunch Box recipes, I chose to lean toward the lunch side of brunch and make some tangy butternut squash nuggets with maple-apricot mustard dipping sauce. Yum! I think the kids are going to love these.

First, I ground up some stale popcorn (we had some leftover from our recent car trip, so I decided to be frutal and make breadcrumb-like crumbs out of stale popcorn).

I had about a gallon bagful of popcorn and it ground into 5 cups of popcorn crumbs.

Then I added the puree from a large roasted butternut squash. I ended up with about 3 1/2 cups of puree. Which is cool, because that's about the amount of puree in a large can of pumpkin. You could totally substitute canned pumpkin in this recipe for an easier version.

I mixed up the popcorn and squash and decided it was still a bit wet, so I added a cup of quinoa-brown rice blend. Then I mixed in the apricot preserves, a few cloves of roasted garlic and some pan-roasted rosemary that I chopped up.

Then I pulled out my "cheese" powder (that I use for vegan mac and cheese and "cheesy" popcorn) and pressed nuggets into a powdered plate, flipping to coat both sides. Mainly I did this to give the nuggets a crisp nonstick coating, but I also thought the hint of cheesiness would be yummy with the squash. I added a bit more of the rosemary to the cheesy coating, too.

The batch made about 36 tablespoon-sized nuggets. I ended up baking them at 350 for about 45 minutes and they were still moist on the outside, but crispy on the outside. Tasty.

The dipping sauce was pretty simple. I added equal amounts of apricot preserves, maple syrup and mustard. Then I chopped up a couple more dried apricots and tossed those in for a little texture.

I totally love the show, Chopped, so I hope I've done this challenge proud. Enjoy!

Tangy Butternut Squash Nuggets

Puree of one large butternut squash (about 3 1/2 cups)

5 cups popcorn crumbs

1/2 cup apricot preserves (I made mine with dried apricots, similar to how I make my stone fruit jam)

1 cup brown rice-quinoa blend (like this)

3 sprigs fresh rosemary, pan-roasted and divided

6 cloves roasted garlic

1/2 cup of vegan “cheese” powder

Sauce ingredients

2 Tablespoons maple syrup

2 Tablespoons apricot preserves

2 Tablespoons mustard

Instructions

Mix ingredients thoroughly and coat with breadcrumbs.
Preheat oven to 350.

Bake at 350 for 15-20 minutes.

Mix sauce ingredients and use for dipping.

The Results

Zowie! Fantastic...and the kids loved them, too. Too bad mommy's going to sneak into the kitchen at night and eat them. Maybe there will be some left for Bug's lunchbox tomorrow...maybe.

Tangy Butternut Squash Nuggets #glutenfree #vegan

This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

This Week's Cravings: Creamy Thermos Potato Soup #veganmofo

October 8, 2012 By Kristi

Potato Soup

This Week's Cravings I'm sharing Creamy Vegan Potato Soup perfect for a lunch box thermos on chilly days. And it's so simple to make you'll kick yourself for not making creamy potato soup more often.

Creamy Thermos Potato Soup

Ingredients

4 cups cubed baked potatoes
1 cup red onion, caramelized
3 cups vegetable broth
salt and pepper to taste

Instructions

Mix all ingredients together, heat over medium-high heat for about 15 minutes.
Freeze extra soup in muffin tins for serving-sized portions.

The Results

Yummy! So incredibly simple and you can really make it your own (or your kids' own) by adding your favorite toppings and mix-ins!

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Mustard and Garlic Roasted Potatoes #vegan

October 1, 2012 By Kristi

Today for This Week's Cravings I'm sharing Mustard and Garlic Roasted Potatoes from Haggis and the Herring. Unfortunately, this recipe came to me for an extraordinarily sad reason. Haggis' writer, Daniel Saraga passed away suddenly and several of us in his group for the Secret Recipe Club are doing tribute posts to honor his memory.

I had the wonderful privilege of cooking from Daniel's site for SRC previously and it was one of my all-time favorites. We immensely enjoyed Daniel's Baked Potato Ball Curry and the kids loved the Indian tater tots we've eaten since.

So today, I chose another potato dish, a vegan one since today also marks the start of VeganMoFo. These delicious Mustard and Garlic Roasted Potatoes are a delight. I'm up at my mom's for a visit and the entire extended family loved this dish. The mustard and garlic flavor is subtle, yet manages to add so much to the roasted potatoes. Yum.

Mustard and Garlic Roasted Potatoes

Ingredients

1 1/2 kilos potatoes
1/4 cup olive oil
1 1/2 tsp salt
1 tsp black pepper
2 tbsp minced garlic
1 tbsp dijon mustard

Method

1. Preheat the oven to 400-degrees.

2. Cut the potatoes into 1-inch cubes.

3. Transfer potatoes into a large bowl with the remaining ingredients and toss until well coated.

4. Spread the potatoes out on a large baking sheet in a single layer and roast for 45-60 minutes, turning potatoes every 15-20 minutes.

The Results

Fantastic! Subtle and crispy. Definitely a repeat.

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My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK'S CRAVINGS tabat Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what's going on.

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.

Sneaky Broccoli and White Pasta Recipe for Kids #vegetarian #wholefood

September 17, 2012 By Kristi

I'm sharing a fantastic Pasta Bianco this week for This Week's Cravings. Filled with cauliflower and chickpea puree, this sneaky "Alfredo" pasta is a great way for kids who love white sauce and butter sauce on their pasta to eat more veggies and protein! And, bonus, it's delicious! I adapted this recipe from Campbell's Kitchen.

Sneaky Broccoli and White Pasta

Ingredients

1 pound penne noodles (or any small noodle)

1 cup cauliflower puree

1 cup chickpea puree

1 1/2 cups mozzarella cheese

1/2 cup milk

4 cups broccoli florets

salt and pepper to taste

1/4 cup Parmesan cheese

Method

Boil noodles, dropping raw broccoli in with about 5 minutes left.
Place noodles and broccoli into a baking dish. Mix remaining ingredients and pour over noodles & broccoli. Bake at 350 for 20 minutes.

The Results

So simple and so delicious. We absolutely loved this dish, it's a definite repeat.

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Banana Mini BAKED Chimichangas Recipe

August 27, 2012 By Kristi

Happy National Banana Lover's Day! Appropriately, today's This Week's Cravings theme is BANANAS and I'm sharing my delicious tiny recreation of Mexican restaurant banana chimichangas! And, all you need for these Banana Mini Baked Chimichangas is 4 ingredients to make these beauties for your plate. Plus, they're baked instead of fried, so you can feel good about that dollop of vanilla ice cream you serve alongside. 🙂 All you need is a few bananas, cinnamon and sugar (I use sucanat) and some egg roll wrappers (which you can make yourself if you prefer).

These delicious treats bring back many fond memories with my dad, who, like myself is a HUGE Mexican food fan, and loves to try the banana chimis at every new restaurant. They were often disappointing, but sometimes you'd find one filled with delicious hot banana and topped with gooey chocolate, honey and home-whipped cream. Drool. I'm hoping Dad can still eat these, since he's unfortunately developed a bit of a banana sensitivity in his old age. 🙂

These are for you, Dad!

Banana Mini Baked Chimichangas

Ingredients

4 bananas, cut into thirds
1/4 cup sucanat (like this) or brown sugar
1 Tablespoon cinnamon (or to taste)
12 egg roll or spring roll wrappers
milk or soy milk
honey or maple syrup

Instructions

Preheat oven to 350.
Cut bananas and dip in milk.
Place one banana slice in each wonton wrapper. Drizzle with cinnamon and maple syrup.

The Results

Oh. My. Goodness. How can these be so simple, yet so fantastic. I LOVED them. Mr. Meaty isn't a fan of bananas, weirdo, but he thought they were OK, for bananas. The kids thought they were awesome! These are a definite repeat treat!

My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK'S CRAVINGS tab at Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what's going on.

If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

This post is shared at·Mouthwatering Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

Frugal Strawberry Limeade: This Week's Cravings {Lemon and Limeades and Summer Drinks}

August 20, 2012 By Kristi

Today's This Week's Cravings theme is Lemon and Limeades, Lemon and Limeade Flavor and SUMMER DRINKS. And I'm sharing a Frugal Strawberry Limeade recipe I adapted from Homemade Fresh Limeade and an idea in Don't Compost it, Cook It. I'm using strawberry tops and hulls (the "waste" of the strawberries, minus the green leaves), but you could also use about a cup of sliced strawberries if you prefer.

Don’t forget to enter to win one of the beautiful back-to-school kitchen prep prizes over at my Back to School Giveaway

[amd-zlrecipe-recipe:31]

The Results

Yum! Fantastic.

Please Grab Our Button

My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK'S CRAVINGS tab at Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what's going on.

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.

This week's theme is: LIMEADES

Please only link recipes with our theme!

This week's theme is: LIMEADES

Please only link recipes with our theme!

Vegetarian Cheeseburger Cauliflower

August 13, 2012 By Kristi

Today's This Week's Cravings theme is SUMMER VEGETABLE RECIPES AND SUMMER GRILLING and I'm sharing my Vegetarian Cheeseburger Cauliflower.

Vegetarian Cheeseburger Cauliflower

Ingredients

6 cups Meat Substitute Crumbles
5 ¾ cups cook Cauliflower Florets, Frozen
1 teaspoon Garlic Salt
⅛ teaspoons Salt
⅛ teaspoons Black Pepper
2 cups Cheddar Cheese, Shredded

The Results

Incredible! I love how simple and delicious this dish is. It really highlights the fresh, seasonal cauliflower.

Please Grab Our Button

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.

This week's theme is: SUMMER VEGETABLES/GRILLING

Please only link recipes with our theme!

This week's theme is: SUMMER VEGETABLES/GRILLING

Please only link recipes with our theme!

This post is shared at My Meatless Mondays, Melt in Your Mouth Monday, Cravings, ·Homemaker Monday.·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

Slow Cooker Purple Mashed Potatoes

Slow Cooker Purple Mashed Potatoes (Vegan)

Ingredients

Instructions

Instant Pot Method

Slow Cooker Purple Mashed Potatoes

Ingredients

Instructions

Pumpkin Sweet Potato Cupcakes

Slow Cooker Butternut Squash Chowder

Butternut Chowder

Ingredients

Slow Cooker Method

Instant Pot Method

The Results

butternut squash chowder

Ingredients

Instructions

Tangy Butternut Squash Nuggets #vegan #glutenfree

Tangy Butternut Squash Nuggets

This Week's Cravings: Creamy Thermos Potato Soup #veganmofo

Creamy Thermos Potato Soup

Mustard and Garlic Roasted Potatoes #vegan

Mustard and Garlic Roasted Potatoes

Sneaky Broccoli and White Pasta Recipe for Kids #vegetarian #wholefood

Sneaky Broccoli and White Pasta

Banana Mini BAKED Chimichangas Recipe

Banana Mini Baked Chimichangas

Frugal Strawberry Limeade: This Week's Cravings {Lemon and Limeades and Summer Drinks}

Don’t forget to enter to win one of the beautiful back-to-school kitchen prep prizes over at my Back to School Giveaway

Vegetarian Cheeseburger Cauliflower

Vegetarian Cheeseburger Cauliflower

Ingredients

The Results

On Pinterest

On Instagram

Search Results for: label/cravings

Slow Cooker Purple Mashed Potatoes (Vegan)

Ingredients

Instructions

Instant Pot Method

Ingredients

Instructions

Butternut Chowder

Ingredients

Slow Cooker Method

Instant Pot Method

The Results

Ingredients

Instructions

Tangy Butternut Squash Nuggets

Creamy Thermos Potato Soup

Mustard and Garlic Roasted Potatoes

Sneaky Broccoli and White Pasta

Banana Mini Baked Chimichangas

**Don’t forget to enter to win one of the beautiful back-to-school kitchen prep prizes over at my Back to School Giveaway**

Vegetarian Cheeseburger Cauliflower

Ingredients

The Results

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On Pinterest

On Instagram

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Don’t forget to enter to win one of the beautiful back-to-school kitchen prep prizes over at my Back to School Giveaway