a nice raw salad dressing

made a nice raw salad dressing with avocado, fresh lemon juice, a pinch of powdered chia seed, tarragon, and majoram, a hint of mint...a dash of evoo, spring water...AND PINE NUTS/HAZELNUTS... made creamy in the food processor...i powdered the dried herbs and chia seed in my clean coffee bean grinder.....the avocado, nuts and chia powder thickened the dressing.
you may not like these flavors individually, but the BLEND is wonderful together. try it and tell me what you think

unleavened birthday cake idea by dee(c) from The Vegan Maven Cookbook(c) Layer cinnamon sugar motzo crackers with apple pie filling, and vegan cream cheese mixed with pecan paste, ... and top with Maple caramel glaze :) let crackers get soft

unleavened birthday cake idea by dee(c) from The Vegan Maven Cookbook(c)

Layer cinnamon sugar motzo crackers with apple pie filling, and vegan cream cheese mixed with pecan paste, ... and top with Maple caramel glaze :) let crackers get soft

Debra Elliott 68 "Good morning everyone. I hope you all have a fabulous day!"❤❤ Hugs!

Anu Vuppala

3 hrs

4/22/2016 - Good morning everyone and here's the glucose log for the day. Woke up with a 83 on this beautiful Friday.. Be joyful...

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Nancy Mason 100 even. Its a good morning smile emoticon

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Debra Elliott 68 "Good morning everyone. I hope you all have a fabulous day!"❤❤ Hugs!❤❤

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Anu Vuppala Yay

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Kim Gottaluvme Pruitt 109. Happy Friday!

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Debbie N Steve Jones 127

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Frank Winter 97

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Cathy Turner 87

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Esther Wallace 92

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gnocci knookie (c) d.e.e.

one cup vegan ricotta
half cup vegan parmesan grated
half cup mashed cauliflower
tablespoon kal nutritional yeast flakes,
tablespoon ground sunflower seeds
tablespoon better than bullion no chicken
teaspoon each:
garlic powder
onion powder
tumeric
bells seasoning
grated carrot
ground chia seed
coarsely ground pepper
one stick vegan butter
blend

add flour until pliable, like playdoh

make little balls, and roll against fork tine for ridges
simmer in water, to cook.
Serve with tomato pasta sauce

Carrot Cake Pancakes topped with vegan peach sour cream topping

Dear friends, this made my day. What a nice surprise, God has been so good to me with so many wonderful surprises, from family and friends. Thankyou God....

this is a nice comment/complement, about my recipe from another group I shared it with (smiling) '' Like · Reply · 57 mins

Claudia Intama

Claudia Intama ... I tried carrot cake pancakes (thanks, Debra!), I LOVED them!!! I was telling the SO that they might be my favorite pancakes ever--the raisins add a sweetness that is amazing, and the chai spice came out wonderfully. I'm impressed!''

Carrot Cake Pancakes topped with vegan peach sour cream topping

By Debra J. Eichler-Elliott on Friday, March 25, 2016 at 8:38am

Carrot Cake Pancakes topped with vegan peach/apricot sour cream topping instead of pancake syrup

1 cup grated carrots

you can sneak in other fave veggies lol, like pumpkin, acorn squash

1⁄4 cup fresh lemon juice soaked plumped organic

golden raisins an chopped walnut and pumpkin seed

1 cup

vanilla cashew milk

1⁄4 cup

ground apple

2

veganeggs

1/8 teaspoon each

Chai Spice or Cinnamon, nutmeg, allspice,

a dash of ground cloves and powdered rosemary...you don't taste the rosemary but it makes the over all flavor better, ok ? :)

Plus, tumeric, kal yeast flakes, ground chia seeds and flax seeds, stevia or yacon syrup

1 cup

1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour... or use wheat free if needed)

1⁄2 teaspoon

Baking Powder

1 tablespoon

Coconut Oil

In a large pan, [I prefer cast iron, on low heat]....over medium-low heat, melt the coconut oil. Then, pour the batter into small 3 to 4 inch circles. When pancakes start bubbling a bit and the bottom is slightly browned, flip them over. Continue cooking for a minute or two on the other side. ....top with vegan peach sour cream - sour cream with grated peach

don't use non stick pans, they emit toxic gas, bad for you, deadly for pets

lower carb, diabetic friendly vegan bean soup

lower carb, diabetic friendly vegan bean soup

By Debra Elliott on Saturday, March 26, 2016 at 9:39am

Right now, as  I write this, it's a cool day, like early Spring, or early Autumn, depending on which hemisphere you're in....
A warm bowl of bean soup can be true comfort food.
Many bean soups are high carb, high meat, and high in unhealthy fats, using very salty bacon, ham, and other pork products.
As vegan's we think, yuck, gross, ugh.....about the meat content.
As diabetics, unless we bolused too high, we'd like to bring the carbs down a bit.
A few way that I bring the carb content down is by cutting out some of the beans, and adding, nuts, seeds, and high fiber veggies to the soup  pot...

A nice can of organic  white beans, or navy beans, is not too hard to find, here in the States.
I hope you can find it, where you are.
I like to start my soup making adventure with a cast iron deep dish saute pan.
I abhor non stick pans because they emit a toxic gas that makes people, cats, and dogs,  sick, and kills birds.
I start with evoo on a low heat, with minced shallot.
When the shallot becomes translucent, I add majoram, garlic cloves, basil leaf, parsley, a dash of lemon juice.
I now add vegan soy free breakfast sausage, sausage crumbles, fresh cracked pepper, and finely minced green bean.
When the vegan grain meat is browned, I transfer the ingredients to a stock pot that is enamel coated cast iron,
I slowly bring it to a low heat.
I rinse out the saute an with a very drinkable dry whit wine, and add it to the stock pot with 3 quarts pure water.
I add minced cauliflower, minced fennel bulb, and a large vidalia onion, minced, and simmer until veggies are tender.
Now time to add the cooked white beans and warm them through.
Where's the nuts and seeds you ask ?
It's the final ingredients.

I add one cup ground pumpkin seed...with a pinch of nutmeg
I use a clean coffee bean grinder to grind a tablespoon of chia seeds, mix it with a teaspoon of bells seasoning,

add and stir for ten minutes... then serve

Carrot Cake Pancakes-....topped with vegan peach sour cream

Carrot Cake Pancakes

By Debra J. Eichler-Elliott on Friday, March 25, 2016 at 8:38am

1 cup  grated carrots

you can sneak in other fave veggies lol, like pumpkin, acorn squash

1⁄4 cup soaked plumped organic 

golden raisins an chopped walnut and pumpkin seed

1 cup

vanilla cashew milk 

1⁄4 cup

ground apple

2  

veganeggs

1/8  teaspoon each

Cinnamon, nutmeg, allspice, tumeric, kal yeast flakes, ground chia seeds and flax seeds, stevia or yacon syrup

a dash of ground cloves and powdered rosemary

1 cup

1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour, but you can use wheat free if needed)

1⁄2 teaspoon

Baking Powder

1 tablespoon

Coconut Oil

In a large pan, [I prefer cast iron, on low heat] over medium-low heat, melt the coconut oil. Then, pour the batter into small 3 to 4 inch circles. When pancakes start bubbling a bit and the bottom is slightly browned, flip them over. Continue cooking for a minute or two on the other side.

....top with vegan peach sour cream - sour cream with grated peach