Chicken stuffed with sausage...the anti-vegan meal ;-)

1. Preheat oven to 410 degrees
2. Cook sausage in frying pan
3. Butterfly the chicken
4. Slather veganaise (egg free mayo) inside chicken
5. Sprinkle with minced garlic
6. Stuff chicken with cooked sausage (it won't fit all the way, and will spill out-but that's okay)
7. Sprinkle cajun spices and Italian spices over chicken breast
8. Cover chicken breasts with tin foil, and place in oven for 40-45 minutes
9. 15 minutes prior to the chicken being done, saute some veggies (I used onions and red peppers).  I cooked them in the left over sausage oil. 

If you're craving a meat-a-licious meal...this is definitely for you.  Daniel loved it!

Enjoy :-)

Vegan/GF Cupcakes

What is up with this upstate NY weather!?  Multiple days in the 70's...next week 80's...say whaaaa'??!  AND...it's not even spring yet!  I'll take it!

So, the diet has been going quite well.  Most days it doesn't even feel like we're on a special diet anymore.  The only thing that makes us realize that we're restricted are baked goods and restaurants.  BUT, we're finding solutions!

If you live in Rochester...and need a "safe" restaurant, please check out the Owl House.  They have a wonderful vegan/gluten free menu.  Their food is delicious, prices are very reasonable, the wait staff are kind, and the atmosphere is modern/artsy.  PERFECT!!

After an awesome run in the warm rain with my husband...I got a serious sweet tooth attack.  I needed sugar.  My mom had bought me a box of gluten free cupcake mix a while back...I just hadn't had the time/urge to make them.  Today was the day.

Cupcakes:
1 egg replacer
2/3 cup of coconut milk
4 tbsp of dairy/soy free butter

1.  Preheat oven to 350
2.  Get muffin pan ready (grease or paper liners)
3.  Cream softened butter with about 1/2 cup of dry mix, and blend with a mixer until smooth. (I found that the batter was a little liquidy, so I added a bit more of the dry mix until I got the right consistency)
4.  Add remaining ingredients and beat on medium speed for about 1 minute, until smooth
5.  Divide batter into prepared muffin cups
6.  Bake 20 minutes (test with toothpick)
7.  Frost when cool

Frosting:
4 tbsp dairy/soy free butter
1 tsp pure vanilla extract
3 cups powdered sugar
2-4 tbsp coconut milk

1.  Beat butter with an electric mixer until fluffy
2.  Add vanilla and 1 cup powdered sugar,  beat until smooth
3.  Add remaining ingredients
4.  Beat well, until spreading consistency is reached

Finished product!  A few went missing right way ;-)

Mmmmmmm!!

Gluten/Dairy/Egg FREE dumplings

Sunday = soup day.  I wanted to try something new this weekend.  Daniel and I love dumplings!  So, I looked up how to make gluten free ones...but then improvised to make them egg and dairy free as well.

Here are the ingredients you will need.  I used gluten free pancake mix instead of gluten free flour.

Here's what the dumplings look like when you first put them in the soup. 

 Finished product! 

Directions:

3/4 cup gluten free pancake mix

1/3 cup coconut milk

2 tablespoons dairy/soy free butter, melted

1 egg replacer

1 tablespoon chopped fresh parsley 

 

In small bowl, stir dumpling ingredients with fork until blended. Gently drop 8 rounded spoonfuls of dough into soup.  Let them simmer for 10-15 minutes on low.  Serve & Enjoy!

Jillian's Kitchen

[Jambalaya] 
Spicy sausage, shrimp, red peppers, diced tomatoes, onions, and rice. 

[Bacon Wrapped Chicken]
Pre-heat oven to 350.  Slather 2 chicken breasts in chili pepper and/or cajun spices, and brown sugar.  Wrap with bacon.  Use toothpicks to hold them together.  Serve with rice and barbeque sauce!

[Gluten Free/Vegan Pancakes]
GF pancake mix, coconut milk, egg replacer, and olive oil.

[Soup]
Your choice of meat: spicy sausage/turkey/chicken, chicken stock, carrots, sweet and salt potatoes, onions, and celery.  Spices include: chili powder, ginger, thyme, parsley, and basil.  Let cook for 2.5 hours.