Saturday, March 10, 2018

Pigs in a Blanket

We love Field Roast hot dogs. I know they aren't the most healthy thing out there, but hey sometimes you just have to have some fun food. I had 2 hot dogs left from a package and a package of Crescent Rolls (yes, they are vegan). I whipped these up for a quick lunch. They were very filling and yummy. These could also be used a appetizers.

  • 1 package Crescent rolls 
  • 2 Field Roast Frankfurters, cut into 4ths
  • 8 thin slices vegan cheese, (I used Daiya and sliced it myself0
  • 1 tablespoon melted butter
  • coarse salt (mine had red pepper flakes in it)
  • equal parts pure maple syrup and Dijon mustard
Ingredients for Pigs

The dip

Cut each hot dog into 4 equal pieces.

Separate the Crescent rolls into 2 rectangle pieces. I use the first 2 triangles as 1 piece and pinch the seams together. Then repeat with the last two. Cut each rectangle into 4 pieces for a total of 8 strips. place a piece of hot god and a slice of cheese on one end.

Roll up and put on aluminum foil covered baking sheet. (I used the small one that fits in my toaster oven.). Repeat with remaining pieces of hot dog, cheese and crescent roll.

Brush tops with melted vegan butter.

Sprinkle with coarse salt.

Bake at 350 for 12-15 minutes until nice and brown.

Serve with the dip that you made and enjoy.

Tuesday, March 6, 2018

Cheesesteak Stuffed Peppers

I saw this recipe and knew I wanted to make a vegan version. I tried Morning Star Farms Steak Strips (vegan) for the first time. These are good, however, for this use next time I'll cut them in half. The other change I would make to this recipe is to get more creamy stuff inside the peppers, maybe some vegan shreds or some type of sauce. But I will definitely make these again.

  • 2 bell peppers, halved and deseeded
  • 1/2 package Morning Star Steak Strips
  • 1/2 large sweet onion, sliced
  • 1 8 ounce container crimini mushrooms, sliced
  • salt and pepper to taste
  • 4 slices vegan provolone

Split the bells in half and remove membranes and seeds. Place on foil lined baking sheet.

Bake empty shells at 325 for 20 minutes.

In a non-stick skillet add the steak strips and cook until lightly browned. Set aside.

To the same skillet add onions and mushrooms. Season with salt and pepper.

Once things begin to soften add the steak strips back to the skillet. Stir to combine

Add provolone to the bottom of the peppers, top with steak mixture. Top with another piece of provolone.

Bake or broil until cheese begins to melt.

These are really good and served with a side salad it's a complete meal.

Sunday, February 25, 2018

One Pot Burrito Bowls

The flavors in this bowl are amazing. This also is a pretty quick dinner in a tad over 30 minutes. I had a half of jar of roasted red bell peppers that I used (didn't want to waste them), but you obviously could use fresh bell if that is what you have. I served this with cheese, pickled jalapenos and tortilla chips on the side. Use whatever your favorite Tex-Mex condiments are or you have on hand. This serves 6-8 and leftovers reheat well.

  • 1 tablespoon olive oil
  • 1/2 jar roasted red bell peppers, chopped
  • 1/2 sweet onion, diced
  • 1 package Beyond Meat Crumbles
  • 1/3 cup Salsa
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can fire-roasted diced tomatoes
  • 1 can diced green chilies
  • 1 cup long grain rice (I had Basamati so that is what I used)
  • 1 package taco seasoning
  • 1/2 teaspoon chili powder
  • 2 cups beef-less beef broth
  • Garnish: shredded non-dairy cheese, sour cream, scallions, avocado, cilantro, etc

In a large stock pot heat oil over medium heat. Saute onions and red peppers.

Add crumbles, stir well. Cook 2-3 minutes.

Stir in salsa, black beans, corn, tomatoes, green chilies, rice, taco seasoning, chili power. Stir well. Add stock and bring to a light boil. Cover the pot and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is cooked all the way through. Be sure to stir every now and then.

When the rice is done add salt and pepper to taste. We garnished each bowl instead of adding the garnish to the pot.