Sandy’s Recipes Archive

Thai Veggies with Noodles

Posted December 8, 2014 By Sandy

I am a big lover of veggies stir fry dishes.  I mix them with various types of noddles, rice or quinoa.  I guess, I am your typical lazy cook who likes to whip up the entire meal in one dish!

So I was experimenting around in the kitchen and came up with this easy, but delicious dish of Thai Veggies with noddles and peanut sauce (sorry, we ate it so fast, I never got a picture of it!):

Thai Veggies with Noodles

Thai Veggies with Noodles


  • 1 package frozen veggies (I prefer Chinese style veggies)
  • 1 small can mushrooms, bits & stems
  • Coconut oil
  • Quinoa spaghetti style noodles
  • 2 Tbsp Coconut Aminos
  • 1 Tbsp peanut butter
  • 1/3 + cup of chopped cashews or peanuts
  • 1/2 tsp. tumeric
  • Salt and pepper to taste (I typically use Lawry's season salt)
  • Optional: Your favorite chili pepper


  1. Cook up a 1-2 servings worth of noodles (depending on how much noodles you want in your dish).
  2. While the noodles are cooking, melt the coconut in a wok or large fry pan and add frozen veggies.
  3. Cook veggies until they just begin to soften and then add mushrooms and nuts.
  4. Mix in the coconut aminos and add the peanut butter. Stir liquid until smooth.
  5. Add seasonings and noddles.

If you don’t have a bag of frozen veggies, you can use the following fresh vegetables:

  • Sliced celery and carrots
  • Bean sprouts
  • Green onions or leek
  • Peas or sweet pea pods
  • Broccoli
  • Red bell pepper
  • Chopped kale or other greens

My husband took his portion of the veggies and noddles and added chicken to it — a perfect recipe for a “mixed” household!

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Italian Style Tomato Salad

Posted September 15, 2014 By Sandy

I love our local Farmer’s Market.  Orofino (Idaho) has a short market — mid-June to mid-October — but I enjoy bringing home all kinds of new veggies that I normally cannot get during the year.

Of course, that gives me that much more ingredients to come up with new salad recipes.

This recipe started with a pint of cherry/grape tomatoes I purchased ….. I added a few other veggies I had on hand and came up with this Tomato Salad:

Italian Style Tomato Salad

Italian Style Tomato Salad


  • 1 pint of cherry or grape tomatoes, halved
  • 1 cup zucchini, sliced and quartered
  • 1 small can of sliced black olives
  • 1 green onion. sliced in small pieces
  • 1/3 cup olive oil
  • 1/4 cup balsamic or red wine vinegar
  • 1/2 tsp. basil
  • 1/2 tsp. Italian seasoning
  • 6 drops of stevia


  1. Mix all the veggies in a large bowl.
  2. Toss with oil, vinegar and seasonings.
  3. Add Stevia drops as needed!

The salad was a bit oily, but very tasty.  I think next time I make it, I am going to slice up some fresh mushrooms to add to it.

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Cabbage Apple Slaw

Posted September 8, 2014 By Sandy

I love this time of the year when produce is plentiful and I can experiment with new combinations.

I recently came up with this new recipe for cabbage apple slaw.  Maybe it doesn’t look like much, but it was really good.  It received great reviews at our church potluck yesterday!

Cabbage Apple Slaw

Cabbage Apple Slaw


  • 2 cups grated apple
  • 2 cups grated purple cabbage
  • 1/2 cup grated celery
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup coconut
  • 1/2+ cup Vegenaize
  • 2-3 Tablespoons water


  1. Toss all ingredients together in a dish
  2. Add Vegenaize and mix well.
  3. Add water to thin dressing, if needed

Didn’t I tell you I was the Salad Queen???

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Fresh Beet Salad

Posted August 11, 2014 By Sandy

If you are wanting to add more beets in your diet, this beet salad recipe works perfectly.

Personally, fresh beets are just too ‘earthy’ for me to eat plain!  Pickled beets are pretty good, but that means eating lots of extra sugar that I would rather avoid.

So, I developed this recipe that is just the right amount of natural sweetness to mask the ‘earthy’ beet taste!

Beet Salad

Beet Salad


  • 2-3 medium sized fresh beets
  • 2 medium sized carrots
  • 1/4+ head of cauliflower
  • 1/2 can of pineapple
  • 1/3 cup raisins
  • 1/3 cup pumpkin seeds
  • 2+ Tablespoons of Vegenaise


  1. Grind all the veggies into small pieces.
  2. Toss together in medium to large bowl. Add enough juice from the pineapple to sweeten the salad to your liking.
  3. Add a couple tablespoons of vegenaise to achieve the creaminess of your choice.

I have also made this recipe using left over zucchini in addition to the other ingredients — and it turned out equally as good!


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Extra Healthy Coleslaw

Posted June 2, 2014 By Sandy

I love fresh raw salads!  Every year, I look forward to spring and summer when I can find wonderfully fresh organic (when possible) veggies!

And because of my love of raw veggies, I have developed numerous recipes — mostly ‘spin offs’ from popular recipes — for my veggies!!

Last week, I made this “Healthy Coleslaw” that my husband has voted as one of his favorite salads!

Healthy Coleslaw

Healthy Coleslaw


  • 1/2 head of cabbage, shredded
  • 1-2 carrots, shredded
  • 3/4 cup of small sprouts such as broccoli or cabbage sprouts
  • 1/2 cup pumpkin seeds
  • 1/2 raisins
  • Vegenaise
  • Water or alternative milk
  • 6-8 drops of stevia


  1. Mixed all the veggies, sprouts, seeds and raisins in a large bowl.
  2. Add enough Vegenaise to cover the veggies to your liking. Add a bit of water and stevia to thin and add some sweetness (the number of drops depends on the bitterness or lack of in the cabbage).
  3. Refrigerate 1-2 hours to mix flavors -- or just eat as is!

Simple to make and well liked for anyone who loves raw veggies!  Great for potlucks as well!!

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Salads are Not Just Lettuce!

Posted March 1, 2014 By Sandy

I get really frustrated when I go to a restaurant and order a salad — knowing it will be gluten free and vegan — and the waitress comes back with a plate full of lettuce and maybe a carrot or cucumber on the side!  That is NOT a salad!!  How come no one tells them that Salads are Not Just Lettuce??

I am the Salad Queen — I love salads!!  I’ve incorporated dozens of ways to make a salad with LOTS of different ingredients.  Check out some of my salad recipes here:

Salads can be made with lots of different ingredients that most people just don’t think of using.  Most of my salads are a meal within themselves!  Just by adding a few ‘extras’ you can have a satisfying meal too!  Check out the following tips to round out your salads:

  • Add beans:  My favorite is black beans, but you can use chickpeas or any of your favorite beans.  I have even added a can of Amy’s Black Bean Chili to my salads for a Mexi-Tex flavor.
  • Add grains:  My Quinoa Tabouli Salad is a perfect example of a grain salad — but you can also use rice or any whole grain in your salad.
  • Add starches:  White potatoes come to mind  — you can also try sweet potatoes, yellow potatoes, and red potatoes.
  • Add fruit:  I frequently add raisins to my salads, but craisins, apples, pears, grapes …. or your favorite fruit will work well.
  • Add pasta:  Gluten free pasta is a good filler for any salad. Just makes sure you have plenty of veggies so the pasta does not overpower the veggies.

Last, but not least, your salad dressing can make a big different in the tastes of your salad.  I am pretty plain, myself, as use one basic dressing — but there are a number of good salad dressings and dressing recipes out there to chose from.  Here are my two favorites: Gluten Free Vegan Salad Dressings

What ‘secret’ ingredient to you use in your salads??  Share with us!!


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Sweet Kale Salad

Posted February 1, 2014 By Sandy

Enjoying one of my two favorite meals today:  soup and sandwich.  My other favorite meal is Sweet Kale Salad and sandwich (actually, any salad is my favorite, but Sweet Kale especially delicious!).

The sandwich is pretty simple.  My local gluten free bakery, Bridge Baking, makes a special vegan gluten free bread that is to die for.  I just toast a couple pieces of bread and slather on some Grapeseed Vegenaise and add the following:

  • Thinly sliced roma tomato
  • Avocado
  • Thinly sliced black olives
  • Spouts (I think I had broccoli sprouts today)
  • Baby spring greens

Of course, this is just a list of suggestions.  You could also add mushrooms, pickles or relish or your favorite soft raw veggies.

My soup today was Amy’s Organic Lentil Vegetable soup.  Love Amy’s soups!!ES_SKS_BAG_12OZ

But this post was suppose to be about my Sweet Kale Salad!! So …..

I LOVE the Sweet Kale Salad kit from Eat Smart Salads (of course, 12 oz. is not big enough for me!  I buy the 28 oz. bags from Costco!).

So, here is what I do:  I take out a little less than half the veggies (from the 28 oz. bag) and one of the dressing packets.  Then I add the following:

  • 1/2 or so cup chopped cauliflower
  • Sprouts, whatever I have on hand
  • 1/2 or so cup chopped walnuts
  • 1/2 cup or so grated carrots
  • 1/3 up or so raisins

I mix it all up and add a bit of my own salad Ranch style dressing.  Makes a perfect salad!!

Also, I have half of the salad kit left that I make with the prepackaged cranberries and pumpkin seeds — so I have another meal with a different type Kale Salad!!

So how is that for a lazy day meal with a minimum of prep and cooking??

Sorry, we ate the salad so fast (My husband loves it too!), I didn’t get any pictures!!




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Gluten Free Vegan Salad Dressings

Posted September 14, 2013 By Sandy

Salad dressings are probably the last place I would look for gluten — but I would be wrong.  If I found vegan salad dressings, often they would contain gluten and if they were gluten free, they would not be vegan.   So what to do for Vegan and Gluten Free Salad Dressings.  Here are some of my suggestions:

I finally resorted to making my own salad dressings.  I really like the creamy ranch style dressings, but, of course, knew they will full of dairy (and some had eggs).  Here is my simple recipe:

Salad 5

Gluten Free Vegan Ranch Style Salad Dressing

  • Take a pint sized canning jar and fill it about 2/3 full of Soy Free or Grapeseed oil Vegenaize.
  • Mix in 1-2 Tablespoons of extra virgin olive oil and 1-2 Tablespoons of coconut aminos.
  • Add 1-2 teaspoons of your favorite seasonings.  I especially like French Garden mix and Spinach mix seasoning.
  • Place the cap on the jar and shake vigorous.  If the mixture is too thick (and it will thicken more in the refrigerator)  add a Tablespoon (or more) of water or milk alternative until it reaches the desired thickness.

If you are more inclined to prefer Italian style dressing, I also have this recipe (Personally, I feel this had too much sweetener, so I don’t use it as much as the other recipe above):

Gluten Free Vegan Italian Style Dressing

  • Take a pint sized canning jar and fill it with 3/4 cup EACH of the following three ingredients: gourmet Italian (or apple cider) vinegar, olive oil and Xylitol (or your favorite sweetener)
  • Place the cap on the jar and shake vigorously.

There are a few commercial Gluten Free Vegan dressings in certain stores — and I notice that the list is growing.  I have used a few of Litehouse Dressings (in the refrigerator section).

Jane Anderson, Gluten Free expert has written an article about some of the Gluten Free salad dressings.   She lists several commercial dressings and also links to some homemade dressings.

Please  beware, that these may NOT be vegan, but just Gluten Free.

Gluten Free Salad Dressings



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Mexican Style Cowboy Caviar

Posted August 3, 2013 By Sandy

Being a Mexican food lover, I created a new recipe that I am calling Mexican Style Cowboy Caviar!  I took an old recipe I found online for Cowboy Caviar and “Mexicanized” it!!

If you have never had Cowboy Caviar, it is a mix of corn, beans, tomatoes and other veggies that make a great chip dip or can just be eaten as a dish by itself.

Mexican Style Cowboy Caviar

Mexican Style Cowboy Caviar


  • 1 medium to large ear of corn, decobbed
  • 1 (15oz) can black beans, drained & rinsed
  • 1 (15 oz) can diced tomatoes, with juice
  • 1/3 cup bell pepper, chopped
  • 2/3 cup onion, chopped
  • 1/4 cup olive oil
  • scant 1/4 cup apple cider vinegar
  • 1 tsp garlic powder
  • 1 ½ tsp. salsa seasoning (or taco seasoning)
  • 1 tsp. cumin
  • ½ to 2/3 cup cilantro, chopped
  • ¼ cup picanta sauce (optional)
  • 2 ripe avocados, diced (optional)


  1. Combine all ingredients, adding avocados last, and toss gently.
  2. Serve with chips or with green salad.

Like most Mexican style recipes, this is very versatile.  For instance, I did not have avocados, so I left them out (and it still tasted good).

The original recipe calls for black-eyed peas rather than black beans, but I would think any of your favorite beans would work.

Black olives would also taste good in this dish.

What would you add to the recipe??

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Vegan Butter

Posted June 1, 2013 By Sandy

We use Earth Balance ‘butter’, but we often make our special vegan butter using our own recipe.  Having a Vitamix is the key to making this special ‘butter’, but you might be able to use any blender, if you are careful.

My husband, Malcolm, developed this recipe from an friend’s recipe.  As always, he added his special extras to it to make it extra good!

Vegan “Butter”

Vegan “Butter”


  • 1 ¼ cup Extra Virgin Coconut Oil (use a high quality oil)
  • ¾ cup Extra Virgin Olive Oil ("First" Cold Pressed is best nutritionally; just "Cold Pressed" is next best)
  • ¼ cup Extra Virgin Flax Oil (may substitute Extra Virgin Olive Oil or grapeseed oil)
  • 1 cup COLD water
  • 1 to 4 T (up to ¼ cup) lecithin (nutritional yeast) flakes or granules
  • 1 - 2 tsp. Celtic (sea) or Himalayan Salt (or other salt)


  1. To keep butter from separating as it cools, very important to keep EVERYTHING very cold, especially as the blender tends to warm the mixture.
  2. Recommend PRE-MEASURING the coconut oil when warm enough to pour, then freezing it, or at least refrigerating overnight.
  3. Also, pre-measure the olive and flax oils (may combine) and leave overnight in refrigerator.
  4. Water should be ICE COLD ... recommend making ice water, and scooping or pouring out a cup of the water to use when blending.
  5. To start:
  6. Scoop pre-measured cold coconut oil into Vitamix and add the one cup of ice cold water.
  7. Blend to just barely even consistency.
  8. Add the other ingredients, and blend thoroughly -- flax and olive oils will give it a yellow-ish color.
  9. Pour into small tub-like containers. Refrigerate or freeze (freezes very well!)
  10. If the butter blend separates, you can add a bit of coconut oil and re-blend. Usually this is a sign the blend was warm when you tucked it away. Sometimes leaving off the lid for while when you first put it in the freezer is good.
  11. This blend is fantastic in place of regular butter on breads, biscuits, pancakes, etc. However, if you use it for cooking/baking best to replace the flax oil with grapeseed oil, which takes high heat better.

For more Vegan Butter recipes and more variation of this recipe, check out my Squidoo Lens:

Healthy Vegan “Butter” Recipe.

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