Thursday, November 25, 2010

Crockpot Apple Crumble

I could have sworn this recipe was already on here, but when I went to look for it, I couldn't find it. This is such an awesome recipe! I love making it on Thanksgiving so I can get it going in the morning and know I will have a yummy, warm dessert at the end of the day!

Apple Peanut Crumble

8 tart apples, peeled and sliced
2/3 cup brown sugar, packed
1/2 cup gluten rice flour
1/4 ts xantham gum
1/2 ts cinnamon
1/2 cup certified gluten free oats
1/2 ts nutmeg
1/3 cup Earth Balance, softened
2 TB peanut butter


1. Place apple slices in crock pot.
2. In medium bowl, combine the sugar, flour, oats, cinnamon and nutmeg. Mix well. Mix in the soft butter and peanut butter.
3. Sprinkle over apples.
4. Cover and cook on low 5 - 6 hours. Serve warm.

This is great with some type of dairy free vanilla ice cream!

Sunday, November 14, 2010

Egg Foo Young Casserole

Recently I went looking for this recipe here and couldn't find it. I think I never included it because it calls for dry milk powder. The first time I made it, I tried to find some substitution, but then I just started making it without it, and it seems fine. Akasha is wild for this recipe and will eat a stunning amount of it. It can also be made more hearty by adding some cooked chicken or pork.

Egg Foo Young Casserole


8 eggs, beaten
1 1/2 cups thinly sliced celery
1 (16 ounce) can bean sprouts, drained
1 cup of diced, cooked chicken or pork, optional
2 tablespoons onions, chopped
1 teaspoon 5 spice powder, or more to taste
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sesame oil

Mushroom sauce

2 1/2 tablespoons cornstarch - you can leave this out and just have a runny sauce, but it is still good
1 clove garlic, minced
1 1/2 cups chicken broth
1 tablespoon soy sauce or coconut aminos
8 ounces mushrooms, sliced
2 tablespoons sliced green onions


1. Stir together all casserole ingredients, pour into greased 12x8x2-inch baking dish.
2. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean.
3. To make the sauce, combine cornstarch with 1/4 cup broth. Heat remaining broth to boiling in a saucepan; add mushrooms, onions and garlic, and simmer until mushrooms take on a cooked quality. Gradually whisk in cornstarch. Cook until thickened.
4. To serve cut casserole into squares and top with mushroom sauce.

Tuesday, November 2, 2010

Shredded Seasoned Slow cooker pork

Wow, there is easy, and then there is so easy I am almost embarrassed to put it up here! But this is so unbelievably good. You could use it for alot of things. We like to put it over lettuce and then top it with sour cream, guacamole, tomatoes, etc., but you could use just about anywhere you would want a meat with Mexican flair.

Shredded Seasoned Slow Cooker Pork


2 -3 lbs pork butt or pork loin or boneless country-style ribs
1/2 cup water
1 (35 g) package taco seasoning mix (Trader Joe's has one that is fantabulous) - you will need to make your own most likely if you are sugar free - I have a good recipe I will try to post soon.


1. Place meat in a slow cooker and add water.
2. Sprinkle taco seasoning mix over meat.
3. Cover and cook on high for 4-5 hours OR low for 6-8 hours.
4. Shred meat with two forks and return to pot for 5 minutes more.
5. Seriously, that's it. This was so easy I had to add another step just for the fun of it lol.