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!!

Enjoy!

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
Enjoy!

Sunday, November 13, 2016

Beef(less) & Refried Beans Enchiladas

I normally make enchiladas from chick'n (Gardein or Beyond Meat) or with black beans and sweet potatoes. I saw this recipe online and wanted to make it vegan. I substitued a few of the ingredients and used a store bought enchilada sauce to save on time. These were really good. Since I didn't want to turn on the big oven I made 2-8"x 8" dishes with 4 enchiladas per dish and baked each dish separate in the toaster oven!!!

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 sweet onion, finely chopped
  • 1 package Beyond Meat Feisty Crumbles
  • 1 can vegetarian refried beans
  • 8 flour tortillas
  • 1 cup Daiya PepperJack shreds
  • 3 cans enchilada sauce
  • 1 tablespoon cumin

Heat oil in a skillet. Add garlic and onion, cook for 2-3 minutes.

Add crumbles and cook for 3-4 minutes. Stirring well.

Add cumin and a dash of salt and pepper.

Add refried beans and about 1/2 a can of enchilada sauce. Mix well. Remove from heat.

Coat the bottom of your casserole dish with a think layer of enchilada sauce.

Put 1/3 cup or so of crumble/bean mixture on an enchilada (off to one side) and roll  up. Place seam side down on sauce.

Top with PepperJack cheese.

Bake at 350 for 30 minutes until hot and bubbly.

Serve with jalapeno, shredded lettuce, sour cream, etc.

Enjoy!!!!

Sunday, November 6, 2016

Eggplant, Ham and Havarti Cheese Casserole

I've made Eggplant Rollatini before and that was what I was planning on doing today. However, after slicing the eggplant on my mandolin I decided to just layer it all in a casserole dish. This turned out really good and was pretty effortless. Although I sliced the eggplant to about 1/4-inch thickness it took awhile to get soft. You may wish to slightly cook the eggplant (I would do that on a griddle with minimum oil/spray) before assembling the casserole.
  • 1 medium eggplant, peeled and sliced about 1/4-inch thick (a mandolin comes in handy here)
  • 1 jar of your favorite pasta sauce
  • 1 block Daiya Jalapeno Havarti Cheese
  • 1 package Tofurky Smoked Ham slices 

Preheat oven (I used my toaster oven) to 350. Coat the bottom of your casserole dish with pasta sauce. Place one layer of eggplant, cover in 4-5 slices of ham.

Top with shredded cheese and repeat layers, (sauce, eggplant, ham, cheese) I had enough ingredients for 3 layers.

Top with the last of the pasta sauce.


Bake 45 minutes to an hour.

Enjoy!

Sunday, September 18, 2016

BBQ Chick'n & Veggies

I saw this recipe on line, but it was in the for Grilled Chicken Kabobs. Using vegan sausages made this so easy to do in a skillet. I guess you could still do kabobs, but it's more work threading those skewers. So, this is my vegan version without the stick or grill.

  • 1 package Tofurky Italian Sausage, sliced into coins about 1/2 inch thick
  • 6 cups cup-up fresh veggies: zucchini, red or yellow bells, mushrooms, onions, garlic
  • 1 cup of your favorite BBQ sauce, divided

Spray a large nonstick skillet with cooking spray. Heat to medium and add all of your ingredients except the BBQ sauce.
Stir well browning veggies on medium high or high, you don't want limp veggies but a little char is good.

Add 1/2 cup BBQ to start and add more to your liking. I mixed a hot bbq sauce with traditional. Stir well to coat everything.

Serve immediately. I served this with corn on the cob that WAS cooked on the grill.
Enjoy!!!

Sunday, August 28, 2016

Mexican Stuffed Shells

I saw this non-vegan dish on the internet and thought it looked like something we would enjoy! So, here is my vegan version. We loved this and it will definitely be made again!
  • 1 package Beyond Meat Crumbles
  • 1/2 cup sweet onion, diced
  • 2 tablespoons taco seasoning
  • 4 ounces vegan cream cheese (I used Tofutti)
  • 1 box jumbo shells (cook a few extra, some will break- I cooked 25)
  • 1 can (10 ounces)  enchilada sauce
  • 1 cup salsa
  • 1 package Daiya PepperJack Shreds
  • 1/2 cup Daiya Jalapeno Havarti, shredded

Cook noodles according to package directions, drain and let sit in cold water so they don't stick together.

 Saute the crumbles and onion in a non-stick skillet, til onions are slightly translucent.

Stir in taco seasoning, mixing well.

Add cream cheese and cook over medium heat until cheese is mixed in and melty.

Stir in 1/2 the pacakge of PepperJack shreds and all of the havarti.Stir well, then set aside.

Combine enchilada sauce and salsa in a small bowl.

Cover bottom of 13x9 casserole dish with this salsa/enchilada mixture. Preheat oven to 350.

 Fill each shell with a heaping tablespoon of the mixture you have prepared. Place in pan.

Pour remaining salsa/enchilada mixture over the shells.

Cover with aluminum foil and bake for 30 minutes.

Remove from oven and top with remaining shreds and bake an additional 15 minutes uncovered.

 Serve with avocado, jalapenos, whatever you like.
Enjoy!!