Free Ebooks and Apps

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Free Kindle Ebooks

Fiction

Tales from the Crib

Forever His: A Time-Travel Romance

Death by Desire

A Texas Legacy Christmas

When Girlfriends Make Choices

The Secret’s in the Sauce

A Christmas Mystery (A Short Story)

Non Fiction

We Use Coupons, You Should Too! How Couponing Saved My Life

Can, Preserve, Survive: The Prepper’s Guide To Canning, Preserving, and Food And Water Storage

How to De-clutter and Make Money Now

The Instant Genius: An Indispensable Handbook for Know-It-Alls

My Journey to Heaven: What I Saw and How It Changed My Life

Essential Oils For Skin: A Simple Guide & Introduction To Aromatherapy

Vertical Gardening for Beginners

Cookbooks

Everyday Vegetarian Family Cookbook

Paleo Cookbook For Beginners

Christmas Value Pack III – 200 Christmas Cookie Recipes

Vegan Slow Cooker Recipes

Frugal and Delicious: Secrets to Saving Thousands in the Kitchen

My First Smoothie Recipe Book

Muffin Tin Meal Recipes: The Complete Guide For Breakfast, Lunch, Dinner, and More

Kids Books

A Charlie Brown Christmas

Tip of the Toes

AMAZING PANDAS: A Children’s Book About Pandas and their Amazing Facts, Figures, Pictures and Photos

The Magical Christmas Reindeer

A Christmas Carol (Enriched Classics)

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You don’t have to have a Kindle to read these books. You can go here to download a Free Reading App so you can read any Kindle book on your computer, tablet or smartphone.

Amazon has a selection of Kindles here (prices start at just $69).

Please note: Amazon pricing, promotions, and availability are subject to change at ANY time without notice. Please confirm the price before completing your purchase!

Free Android Apps

Allrecipes Dinner Spinner Pro  (I am in love with this one! Totally worth the price if it goes off of the free list. It has great options for vegan, vegetarian, dairy-free, gluten-free, etc.)

Jetpack Joyride

Doodle Jump Christmas Special

Santa’s Naughty or Nice Scanner  (my boys have been running around with this thing like crazy!!)

Santa’s Naughty or Nice Test

Vidalia Chop Wizard – Review and Recipe

This post may contain affiliate links. This means that if you make a purchase through a link I may receive a small commission. This won’t cost you anything, but it will help support this site. Please see my Disclosure Policy for full details.

 

I had to buy one of these because the one I have is from Princess House. I wanted to get one for my Mom anyway and I wanted to make sure that this was a great product like mine! I use mine multiple times a week. It’s seriously huge time saver and, as homeschool Moms, we need all of the time savers we can get! :D


Doesn’t look like it would be a huge addition to the kitchen, does it? To be honest, I ended up with one because I went to a Princess House party at a friend’s and I needed something to order that wasn’t $100! This was on sale for half price if you bought something at regular price. So, I bought a container of their Daily Stainless Steel Cleaner. (It’s awesome!) My Vidalia Chop Wizard was still almost $40! The only difference that I could see was the color of the lid and the Princess House one was a bit bigger. That’s the only real difference I can see.

The Vidalia Chop Wizard comes with two plates: a chopping plate that has 1/2″ squares and a dicing plate that has 1/4″ squares. You also get a little cleaning tool. The cleaning tool is for the tiny squares on the lid that push the food through the openings. It is actually very handy! Even though the Chop Wizard is dishwasher safe, I don’t want any little chunks that may get caught to clog up my dishwasher. I don’t have to use the little tool often, but I’m glad it’s there for what I do. Those spaces between the squares are tiny! 

The 1/2″ openings on the chopping plates are PERFECT for potatoes and carrots. The length of the slices depends on how big the chunks are that you put in there. So, if you want squares of chopped potatoes for a stew, cut your potato into 1/2″ or so slices. You can put a stack of them on there to cut at once or you can do each slice individually. (When you’re cutting something pretty hard like potatoes and carrots, put the heel of your hand on the pivot point of the lid while you push down with the other hand. This takes any stress of the lid. I can see that part maybe breaking after a few years of use. Push down on it a bit with your other hand will remove the stress from that joint.) If you want to make french fries, simply put a thicker chunk of potato in there! You will get a longer cut of potato that will still be 1/2″ thick, allowing for even cooking. I use my Chop Wizard to prepare veggies just about every time I cook. I use the chopping plate the most when I’m making a stew or soup. I know all of the potatoes are going to soften up nice and evenly because they’re all the same size! Same with carrots.

I use the dicing plate for things like onions and garlic. I don’t like huge chunks of onion unless it’s a stew or soup that’s going to cook for a long time. One tiny bit of crunch from an onion and I’m done. We’re talking gag-worthy. Nasty. Garlic is my favorite thing to use the dicing plate on. There’s no waste whatsoever and it’s in these beautiful, tiny little bits. Perfect!

I made this recipe for Moroccan Stew last week. I used the Chop Wizard for all of the veggie prep except for the carrots. For those, I wanted rounds for a bit of visual texture. Like 90% of the stew was square and I wanted to have a little something different. So I used my handy dandy mandolin slicer for those. (That’s another awesome kitchen gadget!) I did make some substitutions on the veg. I didn’t have any sweet potatoes, so I added more potatoes and some broccoli. I also didn’t add the honey or apricot. I’m sure the apricot would have been nice, but I was after some heat! I did do chunks of onion because it was going to cook for awhile and I wasn’t serving it until the next day. Plenty of soften time!

You’re going to love this stew. Up the cumin, turmeric, curry and pepper a bit. Fantastic flavor! Serve this stew with some toasted basil butter bread and a dollop of vegan sour cream on top. Definitely a winter worthy meal!

I’m going to list out the ingredients here for you, but you’ll need to follow the link for the instructions since it’s not my recipe. :)

INGREDIENTS:

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/8 teaspoon curry powder
1 teaspoon kosher salt
1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (14.5 ounce) can diced tomatoes,
undrained
1 tablespoon honey
4 large carrots, chopped
2 sweet potatoes, peeled and diced
3 large potatoes, peeled and diced
1 (15 ounce) can garbanzo beans,
drained
1/2 cup chopped dried apricots
1 cup dried lentils, rinsed
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch (optional)
1 tablespoon water (optional)
Cowboy Pie

Cowboy Pie

This post may contain affiliate links. This means that if you make a purchase through a link I may receive a small commission. This won’t cost you anything, but it will help support this site. Please see my Disclosure Policy for full details.

Happy Monday morning!! It is CHILLY here this morning! I’m already thinking about some soup or stew for supper tonight. Or maybe some Cowboy Pie. Cowboy Pie is like having cornbread and chili with cheese all in one baking dish. I’m thinking that it just might be perfect for a coldy, windy day like today is promising to be. We have a wood stove in our living room and I’m picturing a bowl of nice hot Cowboy Pie in my hands while I sit on the couch and warm up by the fire. We don’t like to eat in the living room because that’s where the TV is, but I think we may make an exception tonight. ;)

This recipe is another one that is just right for making with the kids. Even the littlest ones can help to open packages of cornbread and cans of beans! Let them stir the ingredients together, too. Let them see how they can transform a bag or box of powder into a batter. Or, if you’re making your own cornbread, help them measure out the ingredients and let them go to town getting it all mixed together! Whatever you think they can do, they can more than likely do a lot more. You just have to give them the opportunity to try. :)

The PPK has a great tried and true cornbread recipe for making your own. It’s not too sweet for our recipe and it turns out every time. You can find it here. If you want to just use a cornbread mix, look for Martha White, Bob’s Red Mill, Trader Joe’s, or Gluten-Free Pantry brands. There are others I’m sure. Those are just the ones I can think of off the top of my head. 

Cowboy Pie

Ingredients:

  • 2 cornbread mixes (either box, bag or homemade)
  • 1 package vegan hamburger (I’ve really been digging the Kroger brand!)
  • 1-2 cans kidney beans
  • 1 can or package frozen corn
  • 1 can Rotel
  • 1 package Daiya cheeze (or 1/2 bag cheddar and 1/2 bag mozzarella)
  • Tofutti Sour Cream
  • chili powder, garlic powder, onion powder or minced onion, salt and pepper – all to taste, really

Directions:

  • Pre-heat oven to 350°
  • Spray a 9×13 pan 
  • Brown fake meat (I season it with garlic, salt and pepper)
  • Put half of your cornbread (mixed, of course) in the baking dish
  • Put the browned “meat” on top
  • Sprinkle half of the cheeze
  • Mix the beans, corn and Rotel in a bowl. Season to taste and add on top of “meat” and cheeze
  • Top with remaining cornbread
  • Bake for about 20 mins
  • Add other half of the cheeze to the top and continue baking until Daiya is melted and casserole is heated through (roughly 30-35 mins total)
  • Serve in a bowl and top with a dollop of Tofutti Sour Cream

Comfort food, peeps! That’s how it’s done!! I added some Louisiana hot sauce to mine. Perfect!!! The boys really liked it. Especially SWB. He LOVES chili! I think it could also benefit from a little more moisture. Maybe by way of some tomato. My kids would NEVER let me get away with adding some stewed tomatoes to anything, but I think it would be awesome in this. I barely got away with the Rotel! :D

If you try this recipe with your family, let me know how it turned out! Did you make any changes? Did they love/hate it? I’m always interested to hear how my recipes turned out for other families.

Don’t forget to find me on Facebook, Twitter and Pinterest!! Subscribe to my blog so you don’t miss the weekly vegan recipes. I think next Monday will be the pumpkin flavored marble cake we had this weekend. :D

Vegan Crêpes with Spiced Apple Slices

Today I’m sharing a recipe that is just perfect for the first day of Fall! Vegan crêpes with warm spiced apple slices. Talk about comfort food! In last week’s recipe post I listed our Top 10 Favorite Fall Foods. A reader asked for this recipe, so here it is!

Recently we went to the orchard for a family outing. We picked all different kinds of apples. I like to use a variety of apples when I make desserts. When I make spiced apples like these, I use more tart apples than sweet, but I do put a few sweet ones in there. When we made these this weekend I used Granny Smith, Jonagold, Fuji, Northern Spies and an Ida Red. It made for a great mix of flavors!

The recipe for the vegan crêpes is one that I got from Vegan Yum Yum. I’ll post the ingredients here and you can follow the link to the directions over there! If you’ve never been to Vegan Yum Yum, take a few minutes to look around. Talk about awesome vegan recipes! The hollandaise sauce in the crêpes post I’m linking to is amazing. Rich and creamy, just like the non-vegan version.

Vegan Crêpes

  • 1/2 C soy milk
  • 2/3 C water
  • 1/4 C melted Earth Balance
  • 1 C flour (I used 1/2 C whole wheat pastry & 1/2 C white wheat bread flour)
  • 1/4 tsp salt
  • 1 TBS sugar (if they’re sweet crêpes like we’re making)
  • 2 tsp vanilla (again, if they’re sweet)
  • up to 2 TBS water to thin, if needed

 

Head over to Vegan Yum Yum for the directions. They’re wicked simple. Don’t skip the refrigeration step!! And whisk between each crêpe. Once you put the batter in the fridge, start on your spiced apple slices for the filling.

 

Spiced Apple Slices

  • 1/2 C Earth Balance
  • 8 large apples; peeled, sliced and cored (go for a variety)
  • 1 1/2 C demerara sugar (you can cut back on this a bit but don’t go under 1 cup)
  • 1-1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Peel, slice and core your apples. This is where an apple slicer is your friend! I slice the really big ones in half. Melt the EB in a skillet over medium heat. Add the apples and toss them to coat them in the EB. Add the sugar and stir. Once the sugar is incorporated, add the cinnamon and nutmeg. Give it a good stir and let the apple slices simmer. (You can start making your crêpes now if the 30 mins has gone by.) It will take anywhere from 15-25 mins to get the apples softened. This is really going to depend on their thickness and how soft you want them.

Once the crêpes are done, add the apple filling and some of the sauce from the pan. Just drizzle a bit over the top. Sprinkle some powdered sugar on top and serve it up! 

Our boys love these will all kinds of fillings. I think their favorite is peanut butter and banana with a few vegan chocolate chips thrown in. I like to add the filling right after I’ve flipped the crêpe so that it can get all melty schmelty. Mmmmm….

Here’s you a little slideshow:

Melting the Earth Balance

Sliced Apples

Ingredients

Cooking Apples

Crêpe

 

Vegan Crêpe with Spiced Apple Slices

Guess which pic was taken with my cell phone because I forgot to snap a shot of the finished thing? Betcha can’t guess! :P

And there you have it! Vegan Crêpes with Spiced Apple Slices! Give it a try!!! 

Jobs for the kids:

  • slice the apples using an apple slicer
  • peeling the apples if they’re good enough to use a paring knife
  • adding the ingredients to the pan
  • stirring the apples
  • mixing the crêpe batter

Please remember to get those kiddoes involved in the kitchen! They’ll love it and you will to. Link up your pics of your Vegan Crêpes in the comments or post a link to your post about them!!!

 

Vegan Fall Breakfasts – Our Top 10 Favorites

In honor of the cooler weather we’re having right now, I thought I would share some of our favorite vegan fall breakfasts.

It’s definitely feeling like fall! We went to the apple orchard yesterday with LegoLad’s Cub Scout pack. It was fantastic! I was able to wear a real shoe (the whole broken foot fiasco) and do a bit of walking. There were hay rides, a corn maze and fresh apple cider. When you walked into the store part of the orchard you were immediately hit with all of these fantastic aromas. It was heavenly! Spicy apple cider, fresh donuts, pumpkin yummies, caramel apples and so many things I couldn’t even identify. It so got me in the mood for fall.

There were little tables set up all around the shop with different things to taste. Our favorite table had apple butter, grape jam and pumpkin butter. Holy.Cow. I loved all three! SWB was really only a fan of the pumpkin butter, but said the apple butter was OK. He wasn’t a fan of the grape jam at all. Weird, I know. LL liked all three and Daddy liked the two butters. Needless to say, we bought the apple butter and pumpkin butter. We only got a small jar of apple butter because we’re going to be making our own this week or next. We’re planning a trip back to the orchard, hopefully tomorrow, to pick apples. There will be apple pie, jam/jelly, apple butter and dried apples in the near future. I’ll be sure to keep track of the recipes we use. :)

You know what? Let’s do a Top 10. 

 

Top 10 Favorite Vegan Fall Breakfasts

  1. Toast or bagel with Pumpkin Butter!!!
  2. Pumpkin Pie Muffins (chocolate muffin with pumpkin puree in the batter)
  3. Apple Spice Muffins
  4. Carrot Spice Muffins
  5. Oatmeal with Apples and Raisins
  6. Pumpkin Pie Oatmeal
  7. Toast or bagel with Apple Butter
  8. Pumpkin Pancakes with Banana Slices
  9. Apple Waffles with Sliced Apples on top
  10. Crepes filled with warm Spiced Apple Slices

 

And now I’m starving. Even though I did just have a bagel with pumpkin butter to go with my morning cup of tea. :D

Now, if you want some amazing apple or pumpkin butter, you have to get Cooper’s Old Time Apple Butter or Pumpkin Butter. Seriously. The only thing better is when you make it yourself!

Most of these are self-explanatory, but if you want any of the recipes just let me know in the comments and I will make sure to post them soon! You’ll want to subscribe to my blog so you don’t miss your recipe being posted. You can do that over on the right side of the page. Just enter your email address and you’re good to go! 

Do you have any vegan fall breakfast recipes that your family just loves? Leave a link in the comments to your recipe on your site or just tell us what your favorite vegan fall breakfast is if you don’t have a post to link to. I’m always on the lookout for new recipes and ideas.