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Polenta Veggie Dish October 28, 2018

Filed under: Cooking,guides — misscilicia @ 10:48 pm
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I grew up in the south and often had grits for breakfast. Once in a while I still do. Last week as I was preparing them, I decided to make extra for a dinner dish. This fall has been so mild I still am eating from my garden, and I love just walking out to my back yard to pick fresh veggies for my meals. It’s going to be hard to have to go buy them from the store–I’ve gotten spoiled.


1 cup polenta/grits (either work just fine)

3 cups water

Salt, pepper, cayenne to taste

Butter or margarine to taste


About 3 cups assorted veggies of your choice, cut into bite sized pieces

Olive oil

½ cup dairy or vegan parmesan cheese, freshly grated.




Bring the water to boil, then whisk in the polenta. Stir frequently, for about 5 minutes, or until it’s thicken. Pour into oiled casserole dish.


Sautee veggies until tender, just a few minutes. Pour veggies over the polenta and bake for about 10 minutes. Top with cheese.


Cranberry Ginger Walnut Quick Bread January 18, 2017


It has been a very cold and snowy January which has inspired me to do a lot of baking to warm the house up. I was going to make some banana bread, but after mixing the dry ingredients together, I discovered that the bananas were too far gone. That led me to devise this new recipe.


2 cups flour
¼ to ½ cup organic sugar, depending on your sweet tooth.
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup canola oil
½ cup almond milk
¼ cup dried cranberries
1/8 cup diced ginger
¼ cup chopped walnuts
¼ cup flax seeds, optional
¼ cup sesame seeds, optional


Mix the first five ingredients together. Add the oil and milk. Stir in the rest of the ingredients, except the sesame seeds and mix well. Oil a bread pan and sprinkle sesame seeds on top, if desired. Bake about 20-30 minutes, or until a toothpick comes out clean.




Savory Puff Pastry Twists December 14, 2016

Filed under: Cooking,guides — misscilicia @ 5:54 pm
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I was inspired to make this by a recipe I saw in the magazine Vegetarian Times. Being me, I modified it. Trader Joe’s sells something similar that I love. These are different, but still, pretty tasty. These were fun to make and are light and flaky.



½ of a package of puff pastry, thawed.

¾ teaspoon baking soda

¼ cup water

Salt (I used Himalayan pink salt), freshly ground pepper, cayenne, and garlic powder to taste, about 2 tablespoons.

¼ nutritional yeast


Boil water, then add baking soda and let cool.

Roll out the puff pastry on floured surface to about a 12” square. Cut into 1” strips, then cut strips in half, to 6”. Place in baking sheets and refrigerate for about ½ hour. Preheat over to 400 degrees.

Brush strips with baking soda water and return to fridge for 5-10 minutes.

Mix the spices and yeast together and sprinkle over the pastry. Twist each strip several times and return to baking sheet. Bake 10 to 15 minutes, or until golden brown. Cool on baking sheets, then store in an airtight container.