Eggs and Peas with Onion Cream Sauce *****

1/13/21

 Eggs and Peas with Onion Cream Sauce  

1 medium onion, sliced (about 1/2 cup)

1 cup water

8 oz frozen green peas (about 1 cup)

8 hard-boiled eggs, cooled, shelled, and chopped

1/2 cup plain whole milk yogurt

1/4 cup coconut milk

4 oz cream cheese

1/2 tsp sea salt

Place the sliced onion in a small saucepan with the water, bring to a boil and boil for 5-10 minutes until onion is tender and most of the water has evaporated.  

Meanwhile, place peas in a 2-quart casserole.  

Place hard-boiled eggs over the peas.  

When the onion is tender, place it in a small food processor (with leftover water) and puree.  

In the warm saucepan, add the onion puree, yogurt, coconut milk, and cream cheese.  Whisk over low heat. and simmer gently for a minute or so. and Pour over eggs and peas.  

Bake at 350 degrees for 15 minutes.

Sauce will be somewhat thin but thickens the next day.

Adapted from: http://lowoxalateinfo.com/eggs-and-peas-with-onion-cream-sauce/

Fried Rice *****

I made this using the Veggie Broth Mix from My Plant-Based Family.  It was really good served with some hot sauce.  Yum!  I also made it and added greens instead of napa cabbage, which was very good.

(Or fry in avocado oil)

2 cups Cauliflower Rice 
Veggie broth for sautéing (I had 1 cup on hand)
Avocado Oil for sautéing
1 sweet onion, diced
4 cloves garlic, pressed
1" piece ginger, grated
1 large carrot, shredded [omit for low oxalate]
1/2 head Napa cabbage, shredded
Lime, juiced
Coconut Aminos, to taste, opt.
Himalayan pink salt to taste
Hot Sauce, opt.


Sauté onion, garlic, and ginger in a wok until soft. Stir in cabbage, carrots, and enough broth to keep from sticking, sautéing until tender-crisp.

Add miracle rice and more vegetable broth; stir-fry until heated through. Serve with lime juice and coconut aminos, adding Himalayan salt, as needed.

Egg Roll in a Bowl, Vegan Style *****

*****

Oh my word, this was so good!  I'm in love with the name, and I had to try the recipe.  It had all sorts of meat and oil in it, so I created my version.  Delicious!

I made it with a bag of Coleslaw Mix because that's what I had.  It could be made with shredded cabbage, either green or a combination of green and red, plus some extra carrot, too.

To easily grate fresh ginger, I keep it in the freezer, and grate it, while frozen, with a Microplane.

I enjoyed the kick from the Chile de Arbol powder, but it was good without it, too.  Any type of spicy pepper could be used, or it could just be eliminated.

I made this with my favorite Veggie Broth Mix that I always have on hand (1 Tbsp mix to 1 cup water), but it would be good with any vegetable broth.

This was quick, easy, inexpensive, and delicious!  It doesn't get better than that.

1 Tbsp avocado oil
1 Vidalia onion, diced
1 cup veggie broth
4 cloves garlic, pressed or minced
2 celery hearts, diced 
1 16-oz bag coleslaw mix
1 large carrot, shredded [omit]
2 Tbsp Coconut Aminos
1" piece fresh ginger, grated
1/8-1/4 tsp Chile de Arbol Powder, opt.
1 scallion, green part only, sliced



In a wok or large sauté pan, heat avocado oil; add onion and cook onion over medium-high heat, stirring frequently.

As soon as the pan starts to brown, add a small amount of Veggie Broth, and stir to deglaze the pan.  Continue to cook and stir until onion is tender.

Add the rest of the Veggie Broth, plus the garlic, celery, coleslaw mix, and carrot.  Stir, and continue to cook, reducing heat to medium.

Add Coconut Aminos, grated ginger, and Chile de Arbol Powder, if using.  Mix well and cook until cabbage is wilted.

Serve in a bowl, topped with sliced scallion.



Adapted from this recipe.

Asian Veggie Dinner Omelette

2 pastured eggs

2 oz mushrooms, diced

2 oz bok choy, diced

1 oz broccoli, diced

1 oz onion, diced


Saute all veggies in a skillet for about 5 to 7 minutes. Place veggies on a plate and set aside.

Whisk 2 eggs and cook in a skillet for about 3 minutes, add veggies to top of egg. Fold over to make omelette.


Adapted from Crystal Billings

Turkey & Cauliflower Rice

4 oz pastured ground turkey

0.5 oz olive oil

3 oz baby bella mushrooms, sliced

3 oz diced onion

8 oz cauliflower rice

Oregano, paprika, parsley, garlic powder, sea salt, and freshly ground black pepper



Brown ground turkey olive oil.

In a separate skillet sauté mushrooms and onion. Season to taste with oregano, paprika, parsley, garlic powder, sea salt, and black pepper.

In a pot, boil cauliflower rice for about 10 minutes. Strain.

Serve turkey and veggies with the cauliflower rice on the side.