Recipes
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Basic Chick’n Seitan
We use seitan in our meals quite often. It is a great protein source meat substitute and also an alternative to frozen soy-based products you might buy at the store. You can buy pre-made seitan at the store but it is easy to make yourself and homemade taste so much better. We will tweak the flavor profiles sometimes but most often we just start off with this basic recipe and then we change the flavor of it with a sauce or grilling glaze after the seitan is fully cooked. To make the Seitan you need: 1 cup vital wheat gluten (we buy ours in bulk online) 1 tbsp chickpea flour…
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Boiled Peanut Hummus
I heard a local bar in town was serving boiled peanut hummus and I thought what a great idea. So when I saw raw peanuts in the produce section this week I grabbed them. We have shared our recipe for boiled peanuts before but here is the link incase you need it. To make the hummus you need to shell enough boiled peanuts to yield 2 cups of nuts. Then combine the peanuts with 1/4 cup of olive oil and blend in the food processor until smooth.
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Vegan Potato and Collard Greens Casserole
Last updated and expanded May 20, 2026. The secret to any incredible casserole is the sauce, and the velvety base of this Vegan Potato and Collard Greens Casserole completely steals the show. Made from a blended mix of cashews, nutritional yeast, and a hint of Dijon mustard and cayenne pepper, it delivers a satisfyingly cheesy kick without a single drop of dairy. Poured over tender red potatoes and sautéed collard greens, it creates a rich, comforting meal. Why Potato and Collard Greens? We had some extra collard greens we needed to eat up so we used them in this vegan potato and collard greens casserole rather than let fresh greens…
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Camping Trip with Vegan Sloppy Joe Mix
This weekend we went camping at Buck’s Pocket State Park in northeast Alabama. An easy meal to make when you go camping is vegan sloppy joe sandwiches. We use Fantastic World Foods vegan Sloppy Joe mix. It’s really easy you add the box mix and canned tomato paste to boiling water. The instruction on the package also says to add a tablespoon of vegetable oil but we leave that out. We picked this campground because we wanted to take our kayaks with us and paddle around on the lake. There is a near by boat ramp at Morgan’s cove where you can put in to Guntersville Lake. You can still…
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Quinoa Brussel Sprout Casserole
Saturday morning we went downtown to the Pepper Place farmers market. We were excited to see all the fall veggies starting to come in. We bought a pretty wide variety of things including the brussel sprouts we used in this casserole. Heron Hollow Farm had some young collar greens. Those should be fun to use because they don’t need to cooked as much. We also bought some radishes and shallots from him. There was also a stand selling shiitake mushrooms and we couldn’t pass those up. Will try to post a recipe using the mushrooms later this week. To make the Quinoa Brussel Sprout Casserole you need: 1 cup quinoa…
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Vegan Sliders
Growing up in Chattanooga like my husband Eric did you quickly develop a love or hate of Krystal’s sliders. They are small little greasy burgers that people eat by the sackful. That’s what inspired this post for vegan sliders. The secret ingredient here is the pickle. You can make with ketchup or mustard but you have to have the pickle. To make Vegan Sliders you need: Small rolls or buns Small white onion diced and sauteed with a pinch of sugar Mustard or Ketchup Dill pickle slices Seitan “burger” patties This is the recipe we used for the seitan patties: 1 cup vital wheat gluten 1/4 cup nutritional yeast 1…
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Blackberry Mint Cocktail
The mint in the backyard is growing wild. It smells great every time I mow the lawn. To make one Blackberry Mint Cocktail you need: handful fresh mint 6 blackberries 1 1/2 oz rum simple syrup Start by muddling the mint in your glass then add the blackberries and crush them up a bit. Pour in the rum and fill with ice. Top the drink with simple syrup to fill the glass. Like to drink? Strawberry Kombucha Cocktail Cranberry Bourbon Arnold Palmer
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Jerk Seitan Chick’n with Rice and Peas
Been rainy for past few days but went to the farmers market anyways Saturday. Bought some Boozer Farms peaches and thought it would be a great addition to this Caribbean flavored meal. To make the rice and peas you need to start by soaking your beans overnight. For the Rice and Peas we used: 1/2 lb kidney beans (red peas) 5 cloves of garlic 1 can of coconut milk 2 cups white rice 1 serrano pepper 3 green onions If you are starting with dried beans you need to soak them overnight then when you are ready to start cooking drain and rinse them again. Add the soaked kidney beans…
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Creamy Pesto Asparagus Pasta
The basil plants have gotten pretty big so it was time to harvest. This is the first batch of pesto we have made this year. Sometimes we will just have a little pesto, bread, and cheese in the evening for summer dinner on the porch but last night we added it to a sauce for a quick Creamy Pesto Asparagus Pasta dish. For this recipe you first need to make or buy some pesto. Here is the link to our recipe posted last summer. To make Creamy Pesto Asparagus Pasta you need: cooked pasta one bunch of asparagus 2 shallots diced 1 tomato diced 2 cloves garlic minced 1/2 pint cream 1…
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Boiled Peanuts in Crockpot
Boiled peanuts are totally a southern thing. They are a common thing to see at road side farm stands and even in some gas stations. I wish I had taken a picture of it but I saw a gas station once with a sign for “Boiled Peanuts and Fine Wines Inside”. I made some at home today in the crockpot with this simple list of ingredients. You need: about 1 pound or so of raw green peanuts 1/2 cup of salt 2 tbsp Old Bay Seasoning or other spice mix 6 cups of water Just add everything to the crockpot and cook on high for about seven hours. They are…
