Sunday, January 15, 2017

Stuffed Poblano Peppers

Whenever I find poblano peppers I always pick up a few. They keep for awhile in the veggie drawer of the frig and I love to stuff them with different things. I saw a Chicken Nachos Stuffed Poblano Peppers recipe on line and wanted to make it vegan. This is my version.

For the Filling:

  • 1 package Gardein Teriyaki Chick'n Strips (save the sauce pack for something else), cut into bite-sized pieces
  • 1/4 cup low-sodium taco seasoning
  • salt and pepper to taste
  • 1/2 small sweet onion, chopped
  • 1 jalapeno pepper, chopped
  • Olive oil

For the Peppers:

  • 2 large poblano peppers
  • 2 jalapeno peppers
  • 1 cup vegan, cheddar cheese,shredded 

For the Fixings:

  • Fresh cut limes
  • Vegan sour cream (we love Toffuti)
  • chopped cilantro
  • diced tomatoes

Heat a pan to medium and add olive oil. Season chicken with a bit of the taco seasoning, salt and pepper and brown well.

Add onion and jalapeno, 1/4 cup water and remaining taco seasoning. Cook 4-5 minutes, stirring. Set aside.

Set toaster oven to broil. Add poblano and 2-jalapeno peppers to a baking sheet covered in foil. Broil about 10 minutes, flipping as each side is charred. 

Remove from heat and put peppers in a brown paper bag to steam. 

After about 5 minutes pull the peppers from the bag and remove the skins.

Slice the poblano down the middle on one side and scoop out the seeds and membranes. 

Stuff the peppers with the chicken mixture topped with cheese.

Slice or chop the roasted jalapeno peppers and top the cheese with 1/2 of the jalapenos. Fold sides of peppers in.

Bake the peppers at 350 for about 10-12 minutes, until the cheese melts.

Remove peppers from oven and place on a plate. Garnish as desired. Enjoy!

Friday, January 6, 2017

Spaghetti Squash Skillet

I saw this recipe over at Clean Food Crush and wanted to make it vegan. I just happened to have a spaghetti squash and all the ingredients. The picture doesn't do it justice, this is a really delicious dish that uses spaghetti squash in place of pasta.

  • 1 spaghetti squash, medium sized
  • 1 teaspoon extra virgin olive oil
  • 1 package Beyond Meat Crumbles
  • 1 small sweet onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/3 cup green bell pepper, diced
  • 1/2 cup fresh mushrooms, sliced
  • 2 cans diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 2 tablespoons fresh parsley
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • sea salt and pepper to taste

Cut the squash in half, scoop out seeds. Lightly coast the inside with olive oil and bake at 375F on a foil covered cookie sheet for about 45 minutes. Cool a bit.

Use a fork to shred the "spaghetti" like strands out of the skin.

Heat olive oil in a large skillet over medium-high heat. Add onion and green peppers. Saute until tnder about 3 minutes.

Add garlic and mushrooms,cook for about a minute.

Add crumbles, diced tomatoes, sauce, parsley, basil, oregano, salt and pepper. Bring to a gentle boil.

Add spaghetti squash noodles and stir well.

Garnish with fresh chopped basil and some nutritional yeast if desired.

Friday, December 30, 2016

Pork(less) & Green Chile Stew

It has been really warm in Florida this winter season. However, the temps today are cooler, high of 58 or so and I decided to use that opportunity to make this stew. The idea came from recipe for Slow Cooker Pork and Green Chile Stew. I wanted to make it vegan, add potato and cook it on the stove. I'm so glad I decided to try this, it's amazing. It reminds me of a Green Chile Stew I used to get a Mexican restaurant when we lived in Memphis.
  • 1 package Gardein Porkless Bites (they come with a sweet and sour packet - toss it in the freezer to use at a later time)
  • salt and pepper to taste
  • canola oil
  • 2 tablespoon unbleached all-purpose flour
  • 1 medium sweet onion, diced into large pieces
  • 1 medium russet potato, diced into large (bite-sized) pieces
  • 2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
  • 1 large jalapeno, de-veined and seeded, diced small (if you don't like heat you can skip this or only use part of the pepper)
  • 2 cups no chicken chicken broth
  • 1 tablespoon cumin
  • 1/2 teaspoon garlic power
  • 1 avocado, sliced
  • sour cream, Daiya is my favorite

Heat 1-2 tablespoons canola oil in a soup pot. Add onion and jalapeno and heat until onion begins to turn translucent.

Add the remaining ingredients EXCEPT for the porkless bites. Bring to a boil, then reduce to a simmer.

While the stew simmers, add a tablespoon of oil to a non-stick skillet. When hot add the pork bites and brown well.

Once the pork bites are brown dump in the flour and stir well. Set aside.

Check your stew to see if the potatoes are done.

When the potatoes are tender drop the pork bites into the pan. Stir slowly until the stew thickens.

Serve with sliced avocado and a dollop of sour cream.

Wednesday, December 21, 2016

Fall Sausage Ragu with Gnocchi

We don't eat gnocchi very often, but I keep a box of them in the pantry. I came across this Publix Aprons recipe and decided to make it vegan. It was definitely fast, easy, filling and yummy. We enjoyed this dish and I will make it again, but it is different, the pumpkin is subtle but you can taste it.
  • 1 tablespoon olive oil
  • 1/2 cup sweet onion, chopped
  • 1/2 cup bell pepper, diced
  • 1 package Field Roast Italian sausage, cut into coins
  • 1 tablespoon Italian seasoning
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 1 can fire-roasted tomatoes, undrained
  • 1 cup pumpkin puree (not pie mix)
  • 1 cup no-chicken chicken broth
  • 1 package (16 oz) gnocchi, cooked according to package directions

Preheat a large pan and add oil, onions and bell peppers. Cook about 2 minutes.

Add sausage, seasonings, crushed pepper and salt. Cook 4-5 minutes slightly browning sausage.

Stir in tomatoes, pumpkin, broth. Stir well and cook 5-6 minutes.

Add cooked gnocchi, cook until everything is good and hot.

Serve with a side salad or a nice piece of bread.

Sunday, December 4, 2016

White Pizza

So I was just catching up with my FB and spied this recipe over at Sweet Beet and Green Bean. It just seemed so different and I had everything needed to make it. It is already vegan so I'm not posting anything put a link (see above) to her site and my pics.

You really should give this a try. I used my Kitchen-Aid mixture to stir together and knead my dough. I let the dough rise for about 2 hours. This is yummy!!


Saturday, November 26, 2016

Chipotle Seitan Stuffed Sweet Potatoes

Happy post Thanksgiving. I hope everyone enjoyed the day with family, friends and loved ones. Now it's time to get some of that food out of the frig and if you're tired of eating it the way you cooked it try re-purposing those sweet potatoes. We served roasted sweet potatoes and had some left as well as some fresh cranberry sauce. soooo - this was today's lunch.

  • 2 left-over baked sweet potatoes
  • 1/4 cup sliced sweet onion
  • 4-5 dashs Frank's Hot Sauce
  • 1 package Sweet Earth Chipotle Style Seitan
  • Daiya cheddar shreds
  • chopped scallion
  • leftover cranberry sauce

Re-heat the sweet potato (I put mine, still wrapped in foil in the toaster oven at 350 for 30 minutes.). While that is reheating spray a non-stick skillet with spray and begin sauteing the onion. After about 4 minutes add the seitan strips. Cook until heated through. Add a few dashes hot sauce and set aside.

Open up that potato and add some Earth Balance, then top with a heaping spoon of the seitan mixutre.

Add cheese so it can begin to soften or melt. Top with sliced scallions (green onions).

Add some cranberry sauce and enjoy!!!

Saturday, November 19, 2016

Thai Tomato & Butternut Bisque

This soup is so satisfying. I went with a best friend to local restaurant and order Thai Tomato & Squash Soup. I was hooked. I found three different recipes on the web that had similiar ingredients but were all different. I took some of each and made a this to try and replicate the soup. I think I nailed it.
  • 1 28-ounce can diced tomatoes, undrained
  • 4 cups butternut squash, peeled, seeded and roughly chopped
  • 1 onion, chopped
  • 4 cloves, garlic, minced
  • 1-inch piece fresh ginger, peeled, chopped
  • 1 can light coconut milk, divided
  • 3 cups vegetable stock (or you can use water)
  • vegetable oil
  • 3 tablespoons Thai Red Curry Paste
  • 1 teaspoon cumin

Add a tablespoon of oil to a dutch oven. Add onion, garlic, ginger and butternut squash.Cook on medium-high until squash is almost tender.

Add the tomatoes, 1/2 the can of coconut milk, curry paste and cumin. Stir well, reduce heat and simmer about 15 minutes until the squash is very soft.  Taste and add salt if needed.

Puree sour with an immersion blender until it's silky smooth.

To serve, garnish with a tablespoon or two of the leftover coconut milk. I served this with a Jalapeno Popper Grilled Cheese Sandwich.  You must make this sandwich