Saturday, July 14, 2018

Corn Dog Muffins

Vegan corn dogs!!! These tasty little bites make for a great snack or lunch/dinner. Fix some fries, a salad, or serve alone for a snack. I made these using my favorite frankfurter, Field Roast. Not much to say except, go make these!!!

  • 3/4 cup yellow cornmeal
  • 1 1/4 cup AP Flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup vegan milk
  • 1 flaxseed egg (mix 1 tablespoon flaxseed meal + 3 tablespoons water)
  • 3 frankfurters cut each into 5 pieces

Mix all ingredients, except frankfurters, in a bowl. Mix well until combined.

Cut frankfurters and place each piece in a greased mini muffin tin. Scoop batter into a spoon and pour around each frankfurter piece.

Bake at 400F for 20 minutes. Serve warm with ketchup, mustard, whatever you like.

Saturday, July 7, 2018

Chick'n Avocado Bowls

I saw this recipe at the Tofurky website -- I made it; and WOW! We loved this dish. I'm posting my pics even though they may not be the best pics. Head on over to Tofurky and make this dish. I want to make the filling and use it in a sandwich. It would also make a great dip for a party with crackers.
The flavors are spot on.

I always love using Tofurky products. They are delicious, affordable and generally easy to find.

Monday, June 25, 2018

Gnocchi Soup with Spinach & Italian Sausage

I know it's hot outside. But I made this soup when it was still cool and never blogged it. So even though it's hot, I made this again tonight and it was amazing and here it is. Our office is so cold at work I refer to it as a meat locker, so it will be a perfect leftover lunch tomorrow. If it's too hot for you print this out and save it for cooler weather, you'll be happy you did.

  • 4 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small sweet onion, diced
  • 2 cups mushrooms, diced
  • 2 Field Roast Italian Sausages, cut into small cubes
  • 5 cups vegetable broth
  • 1 package m ini gnocchi
  • 1/2 large package frozen spinach (I let it sit out while I prepared everything)
  • 1 can low-fat coconut milk
  • 3 tablespoons cornstarch
  • 1 tablespoon nutritional yeat
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning

In a large soup pot, heat 1/4 cup water and add the garlic; cook for 2 minutes.

Add carrots, celery and onion. Over medium heat, cook about 5 minutes until onions become translucent. Add more water if pot starts to get dry.

Add the mushrooms and sausages, cook 5-7 minutes, stirring often.

Add the broth and let soup simmer 10 minutes or so.

Allow soup to come to a low boil, add gnocchi and spinach. Cook 3-5 minutes.

In a bowl combine cornstarch, nutritional yeast, salt, pepper and coconut milk. Blend well. Add to soup and cook for another minute or 2 until it thickens.

Serve hot and enjoy!!!