Because the photo of the recipe isn’t on the same page as this recipe from #EatingWell Magazine, you could blink and miss it. I’d have been sorry if I did!
Not only was I able to adapt it to make it #KetoFriendly, but it’s quick and easy & makes a perfect compliment for the Keto sandwiches I’m now able to enjoy because of my latest discovery: #Sola, 3g carbs per slice, Sweet Oat Bread! It’s not cheap, but I can get it on Amazon and get my grilled cheese sandwich fix again!
Nutrition Information per 1/4 Cup Serving
8 calories; 0 g fat; 0 g fiber; 0 g carbohydrates; 1 g protein; 10 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 99 IU vitamin A; 7 mg vitamin C; 8 mg calcium; 0 mg iron; 40 mg sodium; 107 mg potassium #ThisGirlLovesToEat
To go with a sports description, we’re in the fourth quarter and approaching the two-minute warning on Thanksgiving. Guest lists are likely set and it’s time to lock down the menu. We all have the relative who is perpetually dieting, the relative who drinks too much before dinner even starts, the picky eater, the vegetarian, but there’s the one that always stump’s me: the new girlfriend or boyfriend who’s vegan.
The nice thing about these sides, from Eating Well Magazine, is that they will also appeal to your non-vegan guests. Remember that undressed salads & vegetables, as long as they are prepared without any animal products (no dairy, no beef or chicken broth, no eggs), are vegan friendly too.
Position racks in upper and lower thirds of oven and preheat to 425°. Toss potatoes and sweet potatoes with 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper and garlic powder in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour and the remaining ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring for 1 minute more. Add almond milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, about 3 minutes. Remove from heat.
When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes. Add the remaining potatoes and top with the remaining sauce, paprika and almonds. Broil, watching carefully, until the sauce is bubbling and the almonds are beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large skillet over medium heat. Add leeks and celery and cook, stirring, until softened, about 10 minutes. Add mushrooms and cook, stirring, until soft, 5 to 7 minutes. Sprinkle poultry seasoning, pepper and salt over the vegetables and stir to combine. Transfer to a large bowl. Add bread and broth; stir until all the bread is moistened. Transfer to the prepared baking dish. Coat a large piece of foil with cooking spray. Cover the baking dish with the foil, spray-side down.
Bake until hot and steaming, 30 to 40 minutes. Remove foil. Bake until lightly crisped on top, 18 to 20 minutes more.
Fall officially started two days ago. Temperatures in most of the United States (not here in Southern California, of course) have begun dropping and falling leaves are all over the ground with colors ranging from light green to yellow, orange, red and brown. But to a very large, very loyal, bordering on fanatical. portion of society, MOST importantly it’s #PumpkinSpice everything season.
In keeping with the season, and my requirement that as many of the recipes I share be quick, easy & don’t require ingredients I can’t find at my local grocery stores, enjoy this granola recipe, found on Blissful Basil, that also fulfills a category I don’t usually include: it’s vegan!
This granola can be enjoyed many ways:
You can’t go wrong, no matter how you enjoy these. #ThisGirlLovesToEat