Saturday, July 16, 2016

French Onion Zoodle Bake

I've been seeing Zoodles everywhere. You know a zucchini that is spiraled and turned into a Zoodle. I have a hand gadget, but saw the KitchenAid attachment at Bed Bath & Beyond on sale online. Well of course I had to get it with my 20% off. I have a video of that baby in action-- sweet! I found this recipe online and decided to make it vegan AND use my new gadget. I really enjoyed this recipe, but next time I would double the onion in it. The ingredients below are the amount in the original recipe, so next time I'm using 2 onions. The leftovers were good, but fresh is best. The zucchini let's some liquid loose after it sits for awhile.

  • 2 1/2 cups zucchini noodles
  • 1 large sweet onion, thinly sliced
  • 1 teaspoon regular white sugar
  • 1 teaspoon dried thyme
  • 1 tablespoon butter
  • 1/4 cup Not-Beef broth
  • 2 teaspoons vegan Worcestershire sauce
  • 1 cup Daiya Provolone Style slices, diced
  • salt and pepper to taste

Preheat oven to 400F. In a cast iron skillet heated to medium, add butter to hot skillet.

Add onion to skillet and cook for a few minutes.

Add salt, pepper, sugar, Worcestershire sauce and thyme. Stir and cook for a few minutes.

Add beef broth and cook until onions are golden brown, about 20 minutes. Stir occasionally.

While the onions are cooking turn those zucchini into noodles.

Spray a 8x5 baking dish with cooking spray. In a large bowl combine, zucchini noodles, French onion mixture and most of the cheese (save some for the top.) Pour into prepared pan.

Top with the remaining cheese.

Bake 20-25 minutes, until golden brown. Allow to sit for 5-10 minutes before serving.

I served this side dish with Gardein Chick'n Less tenders.


Monday, July 4, 2016

BBQ Chick'n Taquitos

I remember eating out at Mexican restaurants and getting taquitos. Yummm, all that flavor in a little tortilla cigar. After we went vegan I could find them in the store every now and then, but it was rare. I came across this recipe on the web (of course I can't find the site of the original recipe). I decided to heat the tortillas in a cast iron skillet to make soft instead of frying them in oil Oh, they are so much lighter. I also added cheese inside. I think you'll love this version. Taquitos are typically an appetizer, but we had these for a light dinner.

  • 2 scallions, thinly sliced
  • 8 small corn tortillas
  • 1 package Tofurky BBQ Style Chick'n, chopped 
  • 1/2-3/4 cup Daiya cheddar shreds
  • Garnish: Sour cream, guacamole, salsa

Preheat oven to 425. In a small bowl combine green onions, chick'n and cheddar. Mix well.

Heat tortillas in a cast iron skillet for 15-20 seconds per side until pliable.

Roll about 2 tablespoons filling, in each warmed tortilla.

Place seam side down on a baking sheet. Lightly spray with oil. (I wrap my pan in aluminum foil to make clean up a snap.) I also cooked these in my toaster oven since it's so freaking hot right now. I didn't want to turn on the oven.

Bake until crispy, about 12-15 minutes.

Serve warm with garnishes.

Sunday, June 26, 2016

Southwest Breakfast Hash

I saw a recipe last week online for a hash recipe that this one is based on. I wanted to use russet and sweet potatoes as well as Chorizo seitan to add more protein and keep with the Southwest theme. This was so good I made it Saturday and Sunday morning. You can whip up some guacamole while the dish cooks. I used a store bought salsa, although you could certainly make your own. Great flavors in this dish.

  • 1-2 tablespoons neutral oil
  • 1 large sweet potato
  • 2 medium (I had a large and a small) russet potato
  • 2 cloves garlic, chopped
  • 1 medium sweet onion, diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh cilantro, chopped
  • 1 package Sweet Earth Chipotle Seitan

Add diced potatoes to a microwave safe dish with a tablespoon of oil. Microwave on high for 5 minutes. Heat a cast iron skillet and add potatoes.

When potatoes begin to brown on bottom, stir-well.

Add onion and garlic and cook until those are soft and potatoes have some color.

Add spices and seitan, stir well.

Garnish with cilantro.

Top each serving with salsa and guacamole.

Thursday, June 16, 2016

Chick'n and Zucchini Enchiladas

I've been getting zucchini real cheap at the grocery lately. Decided it was time for some more enchiladas. These were real tasty and pretty fast.

  • 2 tablespoon vegetable oil
  • 1 sweet onion, thinly sliced (about 1 cup)
  • 1 large zucchini, cubed into 1/2 cubes (about a cup)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 sea salt
  • 1/4 teaspoon black pepper
  • 2 (16 ounce) jars Salsa Verde, divided
  • 1 package Gardein Meatless Chick'n Strips (slightly thawed), cut into bite-sized pieces
  • 8 corn or flour tortillas
  • 3/4 Daiya pepperjack shreds
  • Garnish: sour cream, avocado, lime, etc

Heat oil in 12" skillet over medium-high h eat. Add onion and cook, stirring, until soft, about 2 minutes.

Add zucchini, cook until soft, about 3 minutes.

Add chick'n. Stir well and cook about 1 minute. Then remove from heat.

Stir in 1 1/2 cups salsa and stir well. Remove from heat.

Cover the bottom of a 9x13 baking dish with a thin coat of salsa.

Divide enchilada filling among tortillas. Roll each up and place seam side down in your baking dish.

Pour remaining enchilada sauce over enchiladas and top with any remaining filling.

Top with cheese. Bake covered for 30-25 minutes.

Let sit about 10 minutes before trying to remove them from the dish.

Garnish with your favorite items.

Friday, June 3, 2016

Italian Pasta Salad

I saw this recipe online the other day and wanted to try it with a few twists of my own. This was a very satisfying dinner served with Olive Bread topped with a store bought Bruschetta. This actually is made in about 35 minutes so it's a good weeknight dinner. I had leftovers for lunch today. I just popped a serving in the microwave for about 20 seconds to knock off the cold. I think it may have been better than it was for dinner last night.

For the Salad:

  • 1 can cannellini beans, rinsed and drained
  • 1/4 cup sun dried tomatoes, minced (not packed in oil)
  • 1/2 cup kalamata olives, drained, dried and minced
  • 2 vegan Italian sausages, crumbled
  • 1/4 cup fresh basil, chiffonade
  • 1 heaping cup fresh baby spinach, roughly chopped
  • 4 cups whole wheat pasta

For the Italian Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup hemp hears
  • 1/4 cup water
  • 1 teaspoon Bragg's organic apple cider vinegar
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon maple syrup
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • fresh ground pepper

Bring a pot of water to boil to cook pasta. Meanwhile, saute sausages in skillet until brown.

Turn off the heat and add the beans, set aside.

Prepare the salad dressing by combining all ingredients in a food processor. Blend or a minute, taste, add more seasonings if needed. Set aside.

Cook pasta according to pasta directions. Drain and then add to a large bowl.

Immediately add the dressing and toss.

add the tomatoes, basil, olives, spinach and bean/sausage mixture. Stir well.

Serve with extra salt and pepper.

I made a toast topped with bruschetta for a side.

Sunday, May 1, 2016

One Pot Thai Peanut Pasta

Another one pot wonder for dinner. This just doesn't get any easier. Drop everything into your pot, cover, cook, a final stir and serve.

  • 1 box whole wheat linguine
  • 4 cups vegetable broth
  • 1/4 cup water
  • 4 cloves garlic, minced
  • 2 inches of fresh ginger, peeled and sliced into large discs so you can find it later
  • 1 large carrot, peeled and cut into 1/4 inch by 2 inch pieces
  • 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
  • 4 green onions, sliced in half lengthwise and then into 2 inch long pieces
  • 1 cup roasted salted peanuts
  • 2 tablespoons peanut butter
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon liquid aminos
After cooking:
  • juice of two limes
  • 1 cup cilantro, chopped
  • chopped peanuts to garnish

Place all ingredients in the first list in a large skillet or pot and bring to a boil.

Reduce to a simmer and cook for recommended time on pasta box or until pasta is al dente. Cover during cooking. 

Remove from heat and fish out the ginger slices (or you can remove them while serving and you happen upon them.) Stir in lime juice and cilantro. Serve topped with chopped peanuts, extra cilantro and lime slices.