Substance of Living

I'm so happy to be able to share this newest recipe with you today.  I'm happy because whenever I start changing ingredients to fit my dietary needs, it's anyone's guess whether it will turn out or be one of those mad scientist experiments.  I, like I'm sure you, have revisited the kitchen counter many times to try again. I've learned to keep the original recipe in tact, take notes of what was changed, the date, and any comments as to how it turned out and thoughts of what to try next time. Anytime Tea Cake Mix together in a medium bowl 2 T Vegan Butter 2 T Olive Oil 1/2 C Dark Brown Sugar, packed 1/4 C Sucralose type sugar 2/3 C Plain Soymilk 1/3 C Orange Juice 1 t Apple Cider Vinegar Allow to sit for five minutes. Mix together in a small bowl 1 1/2 c Gluten Free Flour Mixture 1/8 c Flax Seed 1/4 c Vanilla Soy Protein Powder 1 t Baking Soda 2 t Baking Powder Mix in with the wet ingredients 1 Ripe Banana 1/2 C Coconut ...

When DH isn't making his signature pizza or famous nachos, he's whipping up one of these Garden Vegetable Stackers by Michael Angelo's.  We've been able to find these in the refrigerated section at our local Costco for the past few months. A couple nice things about this ready-to-eat meal are the fact that they are refrigerated, cook in 8 minutes, no preservatives, and serve up nicely as a main course or an addition to pasta. A few cautions that must be mentioned that really make this dish a bummer are the fact that the sodium content is 580mg per serving (4 servings per container) and there is milk, wheat, egg, and soy.  If they could only figure out how to make this meal without using so much sodium, and eliminate the dairy, wheat, and eggs, this would be an awesome meal. I'm fortunate that the small amount of wheat breading the eggplant doesn't affect me terribly as long as the rest of my diet a few days prior or after is super good.  This certainly i...