Vegan CrockPot Red Bean & Rice

Hello everyone and welcome,

A few days ago a friend of mine mentioned that she was in the mood to cook Red Beans & Rice.  My reply was that sounds delicious! So I decided that this dish would be included in my weekly meal planning.  For the past month, I have been deciding what dishes I will make for the week and make my grocery list based on the meals for that week.  WHHHYYYYYY haven’t I been doing this all along?  It makes life sooooo much easier from the shopping to preparing the meals.

Back to this dish so my friend hates crockpots and I LOVEEEEEEEE cooking in the crockpot and I cook in it as often as I can. For me, it takes the fuss or stress out of cooking. For her, she says her food never comes out the way she wants it to.  Thank goodness that never been my experience. So a few day’s later I mention to my friend that I am going to make the Red Bean & Rice and she made a suggestion that I knew would make this dish magnificent. She said to add a bit of that jerk seasoning that you love so much. At that very moment, I knew exactly how I was going to make them and I felt certain that they would taste amazing!

Fast forward……….this dish turned out even better than I envisioned and now it’s time to share.


1 lbs organic kidney beans ( dry beans)

6 C spring water + 6 Tbsp of my DIY broth mix or organic veggie broth

4 stalks of organic celery, chopped

1 medium organic red onion, finely chopped

1 cup chopped organic red, yellow and green pepper

1 Tbsp grapeseed or avocado oil

2 Tbsp dried organic sage

1 Tbsp organic jerk seasoning ( my family LOVES Frontier brand)

2 organic Bay leaves

2 tsp Pink Himalayan salt

a pinch of baking soda (frontier brand or Bob’s Red Mill)

For the rice prepare 6 cups according to package directions



(6-8 Servings)

  1. The night before, place your beans in a large pot and fill with cool water to cover the beans by a few inches. Cover and let the beans soak overnight.
  2. Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the crockpot. Next add the veggies, broth, salt, seasonings/spices, baking soda, and stir to evenly mix everything.
  3. Set crockpot on low for 8-10 hours or high for 6.  I prefer low for 10 hours. Serve with rice and a garnish of choice!


the best

Now you can enjoy your delicious labor of love!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,









Organic Chocolate Peanut Butter & Banana Bread (Vegan)

Hello everyone and welcome,

Since today is National Banana Bread Day…..I thought I would do some baking. I must tell you this bread is soooooo good. I could barely restrain myself from eating it all….lol. One good thing about this bread is that it does have some nutritional benefits….which made me feel better about having 2 slices!

Now onto the recipe…….


2 C organic Spelt Flour or AP

2 ripe organic bananas

3 Tbsp organic cacao powder

1/2 C organic unsweetened applesauce

1  1/4 C organic cane sugar

1/2 C grapeseed oil ( or oil of choice)

2 Tbsp organic peanut butter

1  1/2 tsp baking powder

1 tsp baking soda

1 tsp organic vanilla extract

1/4 tsp pink Himalayan salt


  1. Preheat oven to 375°F and lightly grease a loaf pan.
  2. Mix together the (dry ingredients) flour, baking powder, baking soda, salt, cacao powder.
  3. In a separate bowl or food processor mix together (wet ingredients) bananas, applesauce, sugar, peanut butter and vanilla extract.
  4. Add the dry ingredients to the wet and mix until combined.
  5. Pour mixture into loaf pan and bake for 1hr-1hr 15 minutes. Let it rest for about 10-15 minutes before removing from the pan. Allow it to completely cool on a wire cooling rack.

Now let’s talk about a few of the nutritional benefits.

Cacao Powder

  • 40 Times the Antioxidants of Blueberries.
  • Highest Plant-Based Source of Iron.
  • Full of Magnesium for a Healthy Heart & Brain.
  • More Calcium Than Cow’s Milk.
  • A Natural Mood Elevator and Anti-Depressant. (c/o Be Good Organics)


  • Potassium
  • Vitamin B6
  • Vitamin C
  • Magnesium
  • Copper
  • Manganese

Peanut Butter

  • Vitamin E
  • Vitamin B3 (Niacin)
  • Vitamin B6
  • Folate
  • Magnesium
  • Copper
  • Manganese



I hope you will give this recipe a try and enjoy the benefits of all the nutrients it contains as well as it’s deliciousness!


Thank you so much for taking the time to stop by, I greatly appreciate it.


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Enjoy & Until Next Time,



Peanut Butter Chocolate Chip Banana Bread

Hello everyone,

Welcome to Thread It Thursday!!!


(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

My youngest inspired me to bake this bread. Initially, I was just going to make Banana Bread.  Then she suggests taking the bread up a notch.  So that’s just what we did.

For this recipe, you will need…..

3 organic ripe banana’s

2 C organic all- purpose flour

1 C semi-sweet chocolate chips

3/4 C organic unsweetened applesauce

3/4 C organic cane sugar

1/2 C organic creamy peanut butter

1 tbsp vanilla extract

1 tsp baking powder

1 tsp baking soda

1/2 tsp pink Himalayan sea salt



  1. Preheat the oven to 350ºF. Line your loaf pan with parchment paper.
  2. In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. In a food processor or large bowl, mix together the bananas, peanut butter, applesauce and vanilla. Add flour mixture to banana mixture and mix just until combined. Add in 3/4 C chocolate chips and pulse to evenly distribute or fold them in if you are not using a food processor.
  4. Pour the batter into the loaf pan. Add the remaining 1/4 C chocolate chips across the top. Bake until a tester inserted in the center comes out clean, about 60 minutes. Cool in the pan for 10 minutes, then remove to cool completely on a cooling rack.image

    Thank you for taking the time to stop by, I greatly appreciate it.

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    Enjoy & Until Next Time,

    Sewloveable ☺

Have It Your Way Banana Muffins

Hello everyone,

It’s Tasty Tuesday!!!


One struggle that I have with cooking or baking is catering to everyone’s palate…..”Especially My Children.” One likes chocolate one doesn’t. One like peanut butter one doesn’t. I could go on and on…lol. So, I decided to makes something that everyone would enjoy. That would please everyone’s individual palate. This Banana Muffin recipe is all about, having thing’s just the way you like it, without the stress of doing so.

Let’s dive right in and get started


3  organic bananas, mashed
1/4 C of organic vegetable shortening melted
1/4 C  organic apple sauce
1 Tbs vanilla
1/2 C  organic brown sugar (DIY recipe here)
1/2 C  organic cane sugar
2 C flour
1/4 teaspoon salt
1/4  teaspoon baking soda
Toppings of your choice (optional)


Preheat oven to 350. In a food processor add bananas and apple sauce. Pulse for 1 minute (your batter will be nice and smooth.) * This can be done by hand or with a mixer.

Next add vanilla, salt, sugar and melted shortening, pulse for 30 seconds. Add 1 Cup of flour and baking soda and pulse for 30 seconds. Add the last cup of flour and pulse for 30 seconds. Do not over-mix.

Spray a muffin pan or use liners and fill each muffin cup 3/4 full (nearly full).  Sprinkle on toppings of choice. Bake for 20 minutes. Makes 12 standard size, 18 medium size and 24 mini size.



Enjoy & Thank you for stopping by I truly appreciate it!!!

Until Next Time,

Sewloveable 🙂

Healthy Lemon Pound Cake

Hello everyone,

I recently mentioned that my grandmother’s recipes were passed down to me. So one by one I am giving them a try but with a Sewloveable spin. My grandmother was an excellent cook and her Lemon Pound Cake was sensational. But, when I saw how much butter, shortening and eggs were in her recipe…..I had to revamp it.


So, let’s get started.


1/2 C Organic Vegetable Shortening
1 C Organic Sugar
3/4 C Organic Apple Sauce
2 C Flour
2 tsp baking powder
1/4 tsp Sea Salt
1/2 C Almond Milk
1 tsp lemon extract
2 tsp lemon juice
2 tsp lemon zest

* Equipment you will need:      Food Processor, or Mixer, Loaf or Cupcake pan

Lemon Pound Cake makes enough for:

1 5×9 loaf pan
6 mini loaves
12 cupcakes


Preheat oven to 350F.

Line your pan with parchment paper or spray/ brush your pan with oil and then lightly dust with flour (if using parchment no oil or flour dusting required).

In a small bowl, mix together the flour and baking powder and set aside.

In a separate bowl, mix together the milk , lemon extract, lemon juice and lemon zest and set aside.

In your food processor, cream together the vegetable shortening and sugar until light and creamy (about 1 minute).


Add the apple sauce and mix until all combined( about 1 minute).


Add half of the flour mixture and mix to combine ( 15 seconds).



Add second half of flour and the milk mixture and mix to combine (about 30 seconds).



Your batter will be nice and fluffy in appearance.

Pour the batter into the prepared pan and bake for 50 minutes in the 5×9 loaf, or 25-30 minutes for the small loaf or cup cake pans (a toothpick inserted in the center should come out clean).



After the cake comes out allow to cool. Add glaze, icing or other topping of choice or simply enjoy as is.


Cake can be stored for 2-3 days covered at room temperature, or 5-6 days covered in the refrigerator.


Strawberry Jam click here for recipe.

Lemon Glaze

1/2 cup powdered sugar, sifted
2 tablespoons fresh lemon juice (or more, depending on desired consistency)
1/2 teaspoon lemon zest
Mix ingredients well and pour over cake.

Enjoy & Until Next Time,

Peanut Butter Bread

Hello all,

I have been wanting to make this for week’s. It’s such a great feeling to make something new and it turns out right the first time. The little thing’s excite me!!!! So onto the recipe……



2 Cups of all purpose flour
1 Tablespoon of baking powder
1/2 tsp of sea salt
1 Cup of Almond Milk Unsweetened Plain or Vanilla ( or milk of choice)
1/4 Cup of Sugar
1 Cup of Peanut Butter
3/4 Cup of Squash Puree (or 2 eggs)


Pre-heat oven to 350°

Line a loaf pan with parchment paper

In a large bowl sift in your flour.

Next add baking powder, sugar, milk, peanut butter and squash puree.

Mix until smooth by hand or with a hand mixer.

Pour batter into parchment paper lined loaf pan and bake for 45-50 minutes. ( Feel free to add 1/2 Cup of chocolate chips and or 1/4 of nuts right on top of the batter and then place into the oven.

Once done let it completely cool.

Cut and enjoy. Drizzle on some chocolate ganache or spread on some jam. I love this recipe because you can customize it in so many ways.

Until Next Time,


Homemade Strawberry Jam Only 3 Ingredients Needed

Hello all,

I love a super easy recipe, that turns out “great” on the first try. For me the best parts were it only required three ingredients, I already had everything I needed and did I mention it was quick and easy.

So here’s all you will need:

(1) 12 oz. Bag of Frozen Strawberries
1/2 Cup of sugar
1 Tbs of lemon juice or 1/2 tsp citric acid



Make sure your strawberries are completely defrosted.( I used frozen strawberries for a few reasons. It’s what I had on hand and I needed to see if the recipe would work with frozen… that when fresh strawberries are out of season I can still make this for my daughter, since strawberry jam is her favorite.)

In a pot on medium-high heat add your strawberries and sugar. Stir to combine. Bring the mixture to a boil, mashing the strawberries as you stir. This should take about 5 minutes.


Remove from the heat add the lemon juice and stir to incorporate.

Now use your immersion blender if you would like a less chunky jam. (You can also use a food processor or blender.) Once you have the desired texture. Transfer into a jar with a lid and let cool to room temperature.


Once cooled, store in the refrigerator for up to 10 days. (You can also place in a freezer bag and freeze if you desire.)

This recipe makes 1 1/4 Cups of Strawberry Jam.

Enjoy & Until Next Time,


My Latest Discovery Chipotle Vegenaise and Dolly Bow Giveaway Winner Announcement

I had to share my latest find.  Earlier this week I was in  MOM’S aka My Organic Market……when I stumbled upon

When my daughter’s like something it’s a miracle.   So now we don’t have to run to Panera Bread for their Favorite Sandwich…..The Sierra Turkey.   We can make it at home.  So in my book this has officially been a MOMMY winning week.  I have discovered something my picky eaters like and it’s healthy, which equals a happy MOM!!!

Onto the giveaway winner of the Polka Dot Dolly Bow Headband

Congrats to B8 Creative !!!!!

Enjoy!!  😀