Friday, December 30, 2016

Pork(less) & Green Chile Stew

It has been really warm in Florida this winter season. However, the temps today are cooler, high of 58 or so and I decided to use that opportunity to make this stew. The idea came from recipe for Slow Cooker Pork and Green Chile Stew. I wanted to make it vegan, add potato and cook it on the stove. I'm so glad I decided to try this, it's amazing. It reminds me of a Green Chile Stew I used to get a Mexican restaurant when we lived in Memphis.
  • 1 package Gardein Porkless Bites (they come with a sweet and sour packet - toss it in the freezer to use at a later time)
  • salt and pepper to taste
  • canola oil
  • 2 tablespoon unbleached all-purpose flour
  • 1 medium sweet onion, diced into large pieces
  • 1 medium russet potato, diced into large (bite-sized) pieces
  • 2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
  • 1 large jalapeno, de-veined and seeded, diced small (if you don't like heat you can skip this or only use part of the pepper)
  • 2 cups no chicken chicken broth
  • 1 tablespoon cumin
  • 1/2 teaspoon garlic power
  • 1 avocado, sliced
  • sour cream, Daiya is my favorite

Heat 1-2 tablespoons canola oil in a soup pot. Add onion and jalapeno and heat until onion begins to turn translucent.

Add the remaining ingredients EXCEPT for the porkless bites. Bring to a boil, then reduce to a simmer.

While the stew simmers, add a tablespoon of oil to a non-stick skillet. When hot add the pork bites and brown well.

Once the pork bites are brown dump in the flour and stir well. Set aside.

Check your stew to see if the potatoes are done.

When the potatoes are tender drop the pork bites into the pan. Stir slowly until the stew thickens.

Serve with sliced avocado and a dollop of sour cream.

Wednesday, December 21, 2016

Fall Sausage Ragu with Gnocchi

We don't eat gnocchi very often, but I keep a box of them in the pantry. I came across this Publix Aprons recipe and decided to make it vegan. It was definitely fast, easy, filling and yummy. We enjoyed this dish and I will make it again, but it is different, the pumpkin is subtle but you can taste it.
  • 1 tablespoon olive oil
  • 1/2 cup sweet onion, chopped
  • 1/2 cup bell pepper, diced
  • 1 package Field Roast Italian sausage, cut into coins
  • 1 tablespoon Italian seasoning
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 1 can fire-roasted tomatoes, undrained
  • 1 cup pumpkin puree (not pie mix)
  • 1 cup no-chicken chicken broth
  • 1 package (16 oz) gnocchi, cooked according to package directions

Preheat a large pan and add oil, onions and bell peppers. Cook about 2 minutes.

Add sausage, seasonings, crushed pepper and salt. Cook 4-5 minutes slightly browning sausage.

Stir in tomatoes, pumpkin, broth. Stir well and cook 5-6 minutes.

Add cooked gnocchi, cook until everything is good and hot.

Serve with a side salad or a nice piece of bread.

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!!