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.

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.

Friday, August 12, 2016

Roasted Chipotle Seitan Stuffed Acorn Squash

I found this recipe over at Sweet Earth Foods  and made it. I didn't change anything, but wanted to re post with the step by step directions. I think this filling would also be good served over a sweet potato or as a burrito.
  • 2 medium sized acorn squash
  • 1 tablespoon canola oil
  • 4 ounces chipotle strip seitan, roughly chopped
  • 1/2 small red onion, diced
  • 2 teaspoons taco seasoning
  • 1/2 small red bell pepper, cored and diced small
  • 1 jalapeno, cored and diced small
  • 1 scallion, thinly sliced
  • 1/4 cup cilantro, roughly chopped
  • 1/2 cup salsa (use your favorite)
  • 3 tablespoons tomato sauce
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn kernels, frozen and thawed
  • 1/4 cup Daiya cheddar cheese shreds

Preheat oven to 375F and line a cookie sheet with foil. Wash the squash and slice in half lengthwise.  Using a spoon scoop out the seeds. Lightly rub the squash with a small amount of oil. Place each half on the cookie sheet cut side down.

Roast for 25-30 minutes until you can easily pierce them with a fork.

While the squash roast, prepare the filling. Heat a skillet (I used cast iron) over medium high heat. Add a small amount of oil and the seitan, sauteing about 1-2 minutes.

Add the onion and saute for 3-4 minutes, then stir in the taco seasoning.

Add the bell pepper and jalapeno. Stir and cook until they  have softened, 1-2 minutes.

Add the scallions, cilantro, salsa and tomato sauce. Simmer for 2 minutes.

Add the black beans and corn. Stir well. Turn the heat off and set aside.

Fill each squash half with the seitan and vegetable mixture.

Top with a little cheese.

Return to the oven for about 5 minutes or until cheese is melted.

Serve with a side salad or some couscous.

Monday, August 8, 2016

Polenta Bake

I have to start this post with an announcement. My blog is 6 years old today!!! Happy birthday Glo's Kitchen!!!
I hope you enjoy visiting and getting ideas of plant based recipes to try. I sure enjoy making these post and having you drop by.

So, without further ado, Polenta Bake. I based this recipe on the one over at Sweet Earth Kitchen. 

  • 2 tablespoons extra-virgin olive oil
  • 1 package Sweet Earth Seitan Grounds
  • 1 medium red onion, diced
  • 1/2 medium eggplant, diced
  • 1 large zucchini, sliced lengthwise, then cross (into half moons)
  • 1 large yellow squash, sliced lengthwise, then cross (into half moons)
  • 1 medium red bell pepper, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water
  • 10 ounces baby spinach
  • 1 1/2 cups marinara sauce
  • 1 tube prepared polenta, sliced lengthwise into 6 slices
  • 1 package Go Veggie vegan mozzarella shreds

Preheat oven to 450. Heat oil in a large non-stick skillet. Add grounds, eggplant, zucchini, squash and bell pepper.

Cook, stirring occasionally, until vegetables are tender, 4-6 minutes.

Add salt, pepper, water and spinach. Cover and cook until spinach is wilted, stirring once (about 3-4 minutes.)

Add marinara sauce to the skillet and heat through.

Slice polenta.

Place polenta in a single layer in a 9x13 baking dish sprayed with oil.

 Sprinkle with half of the cheese.

Add the vegetable mixture from skillet.

Sprinkle with remaining cheese.

Bake until bubbly and cheese is melted, 12-15 minutes.

Let stand for 5-7 minutes before cutting.


Friday, August 5, 2016

Tortilla Pie

Another one dish wonder in the form of a Tex-Mex pie. I used my 8-inch spring form pan. If you don't have a spring form pan you could make this in a deep round casserole dish.

  • 4 flour tortillas, mine were 8 inch (use whatever size spring form or casserole dish you have)
  • 1/4 cup water
  • 1 large sweet onion, diced
  • 2 jalapeno peppers, seeded and diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 package Beyond Beef crumbles
  • 1 can black beans, rinsed and drained
  • 1 12-ounce beer or equivalent vegetable broth
  • 1 small can sliced black olives
  • 1 package Daiya pepperjack shreds
  • Garnish: chopped cilantro, guacamole, sour cream, salsa, pickled jalapenos, chopped lettuce

Preheat oven to 400F. Heat the water in a large skillet over medium heat. Add the onion, jalapenos and garlic. Cook until soft about 5-7 minutes.

Stir in cumin and chili powder and cook for a minute.

Add the crumbles, beans and beer. Stir well Once mixture boils, reduce heat and simmer 10-12 minutes.

Once most of the liquid has evaporated stir in the olives and season with salt and pepper.

Place a tortilla on the bottom of your dish. (I put my dish in a piece of aluminum foil, just in case it tried to leak.)

Top with 1/4 of the veggie/beef mixture.

Add 1/4 of the cheese.

Top with another tortilla.

Repeat this process with each tortilla.

Bake for 20 minutes or until cheese is melted and started to brown.

Let cool for about 5-7 minutes, then remove the outer ring of the spring form pan.

Cut into 6 wedges and serve with above mentioned garnishes.