Sunday, October 8, 2017

Spinach Artichoke Stuffed Peppers

I saw this reipce on line last week and knew I wanted to make it vegan. Artichoke & Spinach dip is one of my favorites. This is definitely a make again. The stuffing is creamy and full of flavor. I didn't get all the normal pics but these will hopefully inspire you to give this a try.

  • 4 bell peppers (I used 2 red and 2 orange), halved and seeded
  • Extra-virgin olive oil (I have a misting bottle that works great)
  • salt and pepper
  • 1 package Beyond Meat Chick'n Strips (cut into quarters)
  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1 (10-oz.) package frozen chopped spinach, thawed and well-drained 
  • 6 ounces vegan cream cheese, softened (I used Toffuti)
  • 1 cups shredded mozzarella, divided (I used Daiya)
  • 1/2 cup grated vegan Parmesan (I used Follow Your Heart)
  • 1/4 cup vegan sour cream (I used Toffuti)
  • 1/4 cup vegan mayo (I used Just Mayo)
  • 2 cloves garlic, minced

Preheat oven to 400. On a large, rimmed baking sheet, place the bell peppers cut side-up and mist with oil, then season with salt and pepper.

In a large bowl, add chick'n, artichoke heart, spinach, cream cheese, 1/2 cup mozzarella, Parm, sour cream, mayo and garlic. Season with salt and pepper, mix until combined.

Divide this mixture evenly between pepper halves.

Top with remaining mozzarella,

Bake until cheese is melted and filling is hot. About 25 minutes. I served these over a bed of Garlic and Olive Oil Couscous.

Sunday, September 24, 2017

Spicy Thai Peanut Chick'n & Sweet Potato Noodle Stir-Fry

I saw this recipe online a few weeks ago and wanted to make it vegan. I had everything in the house and decided it would be dinner one night last week. I really like the spiralized sweet potato. The sauce was really good and this comes together pretty quick, but this would be super fast if you used a store bought Peanut Sauce.

  • 1/4 cup natural creamy peanut butter
  • 2 tablespoons Bragg's liquid aminos
  • 1/2 teaspoon ground ginger
  • 1 garlic clove, finely minced
  • 1-2 tablespoons Sriracha Sauce, use the amount you like
  • 1/2 tablespoon honey
  • 1 teaspoon sesame oil
  • 3/4 cup soymilk
For the Stir-Fry:
  • 3 medium sweet potatoes (mine were skinny so I used 4), peeled
  • 1 tablespoon sesame oil, divided
  • 1 package Gardein Teriyaki Chick'n Strips (save sauce for some time later)
  • 2 1/2 cups broccoli, florets
  • 1 large red bell pepper, sliced into thin strips
  • Garnish: green onion, chopped peanuts, cilantro if desired

Make sauce: In a mdium bowl whisk together all of the sauce ingredients. Set aside.

Cut the ends off of the sweet potatoes and spiralize them. If you don't have a spiralizer you can use a julienne peeler to make noodles. Set aside.

Cut each chick'n strip into 4 pieces. Season with salt and pepper. Heat 1/2 tablespoon sesame oil in a large skillet over medium high heat. Once oil is hot, add chick'n pieces and cook 4-6 minutes until starting to brown. Remove and set aside.

To the same skillet add the other 1/2 tablespoon of sesame oil along with broccoli florets and red pepper strips. Stir-fry about 2-3 minutes.

Add Sweet potato noodles and cook 2-3 minutes longer.

Add the peanut sauce and chick'n; stir well to coat everything. Reduce heat to medium low and cook a few minutes until sweet potato noodles are al dente. 

Garnish as desired and enjoy. Serves 4.

Monday, September 18, 2017

Vidalia Onion & Italian Sausage Pasta

I found this recipe on the sack of Vidalia sweet onions I bought at the store before Hurricane Irma. I only buy sweet onions and a Vidalia is one of my favorite. Of course the recipe wasn't vegan but I broke out the trusty Field Roast Italian sausage and bam, we had a nice dinner over bow tie pasta and fresh sliced tomatoes.

  • 6 links Field Roast Italian sausage
  • 3 tablespoons extra virgin olive oil
  • 1 large Vidalia sweet onion
  • 4 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes, undrained
  • 2 bay leaves
  • 1/2 teaspoon Creole seasoning
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 medium yellow summer squash
  • 1 box of your favorite type of pasta (I used bow-ties)

Slice sausages on a bias (about 1/2" thick) and brown in a large skillet with a tablespoon oil. Remove and set aside.

Meanwhile, peel and trim onion; slice in narrow wedges , top to bottom. Heat 2 tablespoons olive oil and cook onions until they become clear, stirring often.

Add garlic and cook about 30-45 seconds.

Add tomatoes, spices and bring to a boil. Reduce heat and cover. Simmer about 15 minutes.

Meanwhile, wash and trim squash; slice into 1/4" slices. Add squash to sauce and lightly stir. Recover and simmer about 15 minutes (don't let the squash overcook.)

Add sausage and heat about 5 minutes.

Serve over your favorite pasta with some vegan parm.