Just because you may be on some restricted diet, doesn't mean that you're no longer entitled to good food and happy thoughts during this Thanksgiving season! So, here's a recipe that's not only gluten-free, but also vegan. You may have seen this recipe somewhere before. It's either because it's not really that unique, or because I've created this specific variation for a client. Pecan-Rolled Sweet Potato Balls 4 big sweet potatoes 2 tablespoons vegan "butter" 1 teaspoon fine sea salt 1 pinch freshly grated nutmeg 1 pinch fresh ground cinnamon 3 tablespoons real maple syrup 1 tablespoon orange juice cooking spray (Pam works just fine!) 1 1/2 cups pecans, toasted and crushed Ok, so: Clean the sweet potatoes of any excess dirt. Then bake them at 350°F for an hour or until soft. Once soft, set aside until cool enough to handle. When cool, cut the potatoes lengthwise, in half, and scoop the flesh out of the skin into a mixing bowl. Toss the skins in ...
I often am asked what my favorite methods are for some simple things. Honestly, for a lot of things, I have more than one way of doing them, and I just choose the method I find best suited for the time and audience. So, in light of all this, here is one of my favorite steak rubs. If you don't put a rub on your steak or do anything to it, out side of seasoning it a little bit, I have nothing bad to say to you. That's how I generally like my steak. However, sometimes, I feel the need to step it up a bit. This recipe is just that- a step up. This recipe yields much more than you'll need for one steak, so don't overdo it. What ya need: 1/2 cup of light brown sugar 1/2 cup of kosher sea salt 2 tablespoons of cumin 2 tablespoons of garlic powder 2 tablespoons of onion powder 1 tablespoon of dry English mustard 1 tablespoon of cayenne pepper 1/2 tablespoon of finely ground white pepper 1/2 tablespoon of finely ground black pepper Ok, so- In a medium Tupperwar...
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