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About Bellmaestra

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  1. Not a fan of coconut.......other options?

    I would rather have coconut milk only in things that seem like they should have a little taste of coconut, like Thai or Indian dishes. Other things, not so much, such as Ranch dressing. On occasion I'll use some of a plain container of Nutpods to add some creaminess to a soup or sauce; that way I don't have to buy a huge container of some kind of nut milk and have it go to waste. Another way to get a tasty sauce is to boil chicken or beef stock until it reduces, and then turn off the heat and add a tiny bit of coconut milk. The reduced stock intensifies in flavor and makes a tasty "gravy." Stephanie
  2. Just In Time for Fall...

    I tried this in my coffee this morning and it was pretty good! It's very subtle; Nutpods aren't sweet, so it was just a pleasant touch of spice. Good thing I liked it, because I bought a 4-pack from Amazon. I wonder if they're considering peppermint mocha for the holidays? :-) Stephanie
  3. Need ideas...

    I've been doing a lot of sheet pan dinners lately. Yesterday after church I sliced up a pound of compliant chicken sausage, a bunch of broccoli florets, and a few quartered small potatoes; tossed it all in a big bowl with olive oil and salt and pepper, spread it on a big sheet pan, and roasted it for about a half hour at 350F. I've used chicken thighs, green beans, and different seasonings such as Italian or Greek. Stephanie
  4. Cauliflower patties

    I've got a couple recipes for cauliflower patties that are more like veggie burgers. I haven't made them yet because they look like a lot of work... :-) But I can't imagine they'd be a substitute for a tortilla. Stephanie
  5. Wish Us Luck

    Gluten for punishment... what a great line! Stephanie
  6. I've been buying SO Delicious culinary coconut milk in the Tetra Pak, either from my local health food store or from Amazon. The only ingredients are water, organic coconut cream, and organic guar gum. They are re-closable and very convenient to use. Stephanie
  7. Swedish Kalpudding (Meatloaf With Caramelized Cabbage)

    Thank you for posting this! I've been wanting to try this and I appreciate you posting your version... looks delicious! Stephanie
  8. I have almond butter. Now what?!

    OK, sometimes a plain spoonful finds its way into my mouth when I'm really hungry... that's why I don't buy that TJ's mixed nut butter that looks so good! Stephanie
  9. I have almond butter. Now what?!

    I make a sauce for my stir-fries using almond butter, which I like better than sunflower butter. A little almond butter, coconut aminos, fish sauce, toasted sesame oil, and Frank's hot sauce; mix together and stir in at the very end. Good stuff! You can leave out any of these ingredients, but toasted sesame oil really makes it. Stephanie
  10. Side dish for a crowd

    Roasted veggies or baked potatoes with toppings both sound great. Keeping hot foods at temperature for a potluck can be a pain, so I might ignore the "hot" in favor of a nice potato salad with hard-boiled eggs (if you use redskin potatoes, you don't have to peel them), or a salad of cooked green beans, potatoes, and halved cherry tomatoes, cooled and dressed with lemon and olive oil. Stephanie
  11. Whole 30 Perfect Chicken Recipe

    The size of the chicken would make a difference. My favorite roasted chicken recipe calls for 1 hour and 15 minutes in a 350 degree oven for a 3# chicken. After roasting, it needs to rest for 15 minutes to redistribute the juices before carving. And the house will smell wonderful! Stephanie
  12. Daiya Cheese

    I guess to me that's the paradox of going vegan... it's one thing to eat a plant based diet; it's another thing to replace good whole foods with Frankenfood. Stephanie
  13. Daiya Cheese

    Some people use Nutritional Yeast to get a "cheesy" sensation. (I haven't tried it, so I can't speak for it.) I Googled "Daiya Cheese" and one entry I found listed these ingredients: Filtered water, tapioca and /or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors, vegetable glycerin, xanthan gum, citric acid (for flavor), annatto, titanium dioxide. Stephanie
  14. Champion

    That's my favorite too. This is such a great time to experience the taste of unadulterated lettuce and other greens; plus tomatoes, cukes, olives... I've come to really love my salads. Those of us in areas with a short growing season enjoy simply dressed summer produce and know it's all too fleeting. Stephanie