Tuesday, March 29, 2016

Greens, Beans and Andouille Pan Stew

This was amazing. It was fast to get on the table and had amazing flavors. This is my vegan version of the recipe I found in a magazine. Serve with a crusty bread and/or salad for a full meal.
  • 1 tablespoon olive oil
  • 1 package Tofurky Andouille sausage links, cut at an angle
  • 1 medium sweet onion, cut into wedges
  • 1 can cannellini beans, rinsed and drained
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 can vegetable broth
  • 7 ounces chopped kale
  • 2 tablespoons balsamic vinegar

In an extra-large skillet heat oil over medium heat. Add sausage and onion; cook and stir 6-8 minutes or until browned. Remove from skillet and keep warm.

Add beans, thyme and garlic to the skillet; cook 1 minute or until heated through.

Add broth; bring to boiling. Reduce heat. Boil gently, uncovered, 3-4 minutes or until reduced by about half.

Gradually add kale, tossing until wilted before adding more. Cook and stir 2-3 minutes or until the kale is tender.

Add sausage mixture and vinegar; heat through. Top with additional thyme.

Enjoy, makes 4 servings.

Sunday, March 20, 2016

Cheesy Stuffed Poblanos with Beefless Ground

I stuffed a few poblanos with Gardein Beefless Ground for lunch this weekend. These were fast to make and yummy. I made some yellow rice to serve with them. You could also use this filling for other veggies (bell pepper, squash, zucchini, etc.)

  • 1 package Gardein Beefless Ground
  • 2 teaspoons oil
  • 1 can (10 ounce) Green Chile Enchilada Sauce
  • 1 garlic clove, minced
  • 2 teaspoons cumin
  • salt and pepper
  • 1/2 fresh lime juiced
  • 2 Poblano Chiles
  • 1 cup Daiya mozzarella shreds
  • 1/3 cup sliced green onions

Preheat oven to 375. Lightly spray a 8x8 baking dish with non-stick spray. Set aside. Heat oil in a large pan. Add the beefless ground and stir until it's thawed. Add the enchilada sauce, garic, cumin, salt and pepper. Stir and simmer until hot.

While the filling is getting hot, cut the pobablos in half and remove the seeds and membranes. Place on a microwave safe plate and cook for 2 minutes.

Remove the filling from the heat. Stir in lime juice, sliced green onions and cheese. Stir well.

Stuff the pepper halves and place in your oiled dish. Garnish each pepper with a small amount of mozzarella.

Bake for 25 minutes.

Garnish with sour cream and salsa. I served these with yellow rice.

Thursday, March 17, 2016

Mushroom Seitan Stroganoff

I love mushrooms. I also love pasta, and who doesn't love a good Alfredo sauce??? This sauce is the bomb. This is a hearty pasta dish that reheats in the microwave easily. I'm sure you could also put some in a casserole dish, pour extra non-dairy milk over it and reheat in a oven (or toaster oven.)
  • 1 package fettuccine noodles
  • 1 can green peas, drained
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 12.3 ounce package firm silken tofu
  • 1/2 cup unsweet nondairy milk
  • salt and ground black pepper to taste
  • 1 tablespoons Bragg's liquid amino
  • 1 package of Tofurky Slow Roasted Chick'n 
  • 2 (8 ounce)  packages fresh baby bella mushrooms, quartered

Cook pasta according to package directions, drain, set aside.

While pasta cooks saute onion and garlic in water in a large skillet until soft.

In a blender add the cook onion mixture, tofu and nondairy milk. Process until smooth and creamy.

In the pot you cooked the pasta in, add the pasta, drained peas and this sauce.

Saute the Tofurky Chick'n for a few minutes breaking it up some with your spoon. 

Add the mushrooms and cook until they wilt and are done to your liking.

To serve, place some alfredo noodles on your plate and top with some of the mushroom mixture. 


Monday, March 14, 2016

Slow Cooker Chick'n Lentil Soup

This will be last soup post for awhile. I love soup, but it's already in the mid 80's here in Florida. NO, I'm NOT complaining. I actually made this back in February but didn't get around to posting it. I know I've been slacking lately. However, I had a week of Spring Break followed by a week of vacation at the beach for our anniversary and just haven't had the time to post.

I made this soup at work for the Lunch Bunch, we each bring one ingredient, throw everything in the slow cooker and share a bowl at lunch time. It was amazing and so I made a batch for home a few days after that. I am sure this would freeze well. So, if it's still cool where you are get out the slow cooker and make this!! If not, then print, bookmark, pin, etc so you'll be able to find it when cool weather returns.

  • 1 pound package dried lentils
  • 1 package Tofurky Chick'n strips
  • 1 can (28 ounce) diced tomatoes
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons smoked paprika
  • 2 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 8 cups vegetable broth
  • Garnish: sliced scallions, sour cream

Line slow cooker with slow cooker bag. Place all ingredients in slow cooker (except the garnish stuff) and stir to combine.

Cook on HIGH for FOUR hours or LOW for EIGHT hours. Stir well,

Garnish as desired.

Saturday, March 5, 2016

One-Pot Cheesy Chick'n Enchilada Pasta

I've been seeing a lot of one-pot dishes on the web lately. I saw this one and wanted to make it vegan. This was very tasty and made a lot. The leftovers reheated very well. This will makes 6-8 servings.

  • 8 ounces elbow pasta (or other small pasta shape)
  • 1 can diced tomatoes, undrained
  • 1 can enchilada sauce (15 ounce) or homemade
  • 1-1/2 cups water (you can add more if it seems to thick at the end)
  • 1 package Taco seasoning mix
  • 1 can pinto beans, drained and rinsed
  • 1 can whole kernel corn, drained
  • 1 package Gardein Chick'n Strips, cut into thirds
  • 1 can diced green chilies
  • 1 package Daiya cheddar shreds (8 ounces)
  • Garnish: fresh cilantro, scallions, lime wedges, sour cream, etc

In a colander, rinse and drained the uncooked pasta.

Om a large saucepan, mix pasta, tomatoes, enchilada sauce, water and taco seasoning. Bring to a boil; reduce heat and cook until pasta is done. Refer to the pasta box to get an idea, my elbows only needed about 10 minutes. Do NOT drain.

Stir in beans, corn and chicken; return to simmering.

Remove from heat, stir in cheese.

Serve with garnishes of choice.