Sunday, October 8, 2017

Spinach Artichoke Stuffed Peppers

I saw this reipce on line last week and knew I wanted to make it vegan. Artichoke & Spinach dip is one of my favorites. This is definitely a make again. The stuffing is creamy and full of flavor. I didn't get all the normal pics but these will hopefully inspire you to give this a try.

  • 4 bell peppers (I used 2 red and 2 orange), halved and seeded
  • Extra-virgin olive oil (I have a misting bottle that works great)
  • salt and pepper
  • 1 package Beyond Meat Chick'n Strips (cut into quarters)
  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1 (10-oz.) package frozen chopped spinach, thawed and well-drained 
  • 6 ounces vegan cream cheese, softened (I used Toffuti)
  • 1 cups shredded mozzarella, divided (I used Daiya)
  • 1/2 cup grated vegan Parmesan (I used Follow Your Heart)
  • 1/4 cup vegan sour cream (I used Toffuti)
  • 1/4 cup vegan mayo (I used Just Mayo)
  • 2 cloves garlic, minced

Preheat oven to 400. On a large, rimmed baking sheet, place the bell peppers cut side-up and mist with oil, then season with salt and pepper.

In a large bowl, add chick'n, artichoke heart, spinach, cream cheese, 1/2 cup mozzarella, Parm, sour cream, mayo and garlic. Season with salt and pepper, mix until combined.

Divide this mixture evenly between pepper halves.

Top with remaining mozzarella,

Bake until cheese is melted and filling is hot. About 25 minutes. I served these over a bed of Garlic and Olive Oil Couscous.




Sunday, September 24, 2017

Spicy Thai Peanut Chick'n & Sweet Potato Noodle Stir-Fry

I saw this recipe online a few weeks ago and wanted to make it vegan. I had everything in the house and decided it would be dinner one night last week. I really like the spiralized sweet potato. The sauce was really good and this comes together pretty quick, but this would be super fast if you used a store bought Peanut Sauce.


Sauce:
  • 1/4 cup natural creamy peanut butter
  • 2 tablespoons Bragg's liquid aminos
  • 1/2 teaspoon ground ginger
  • 1 garlic clove, finely minced
  • 1-2 tablespoons Sriracha Sauce, use the amount you like
  • 1/2 tablespoon honey
  • 1 teaspoon sesame oil
  • 3/4 cup soymilk
For the Stir-Fry:
  • 3 medium sweet potatoes (mine were skinny so I used 4), peeled
  • 1 tablespoon sesame oil, divided
  • 1 package Gardein Teriyaki Chick'n Strips (save sauce for some time later)
  • 2 1/2 cups broccoli, florets
  • 1 large red bell pepper, sliced into thin strips
  • Garnish: green onion, chopped peanuts, cilantro if desired


Make sauce: In a mdium bowl whisk together all of the sauce ingredients. Set aside.

Cut the ends off of the sweet potatoes and spiralize them. If you don't have a spiralizer you can use a julienne peeler to make noodles. Set aside.

Cut each chick'n strip into 4 pieces. Season with salt and pepper. Heat 1/2 tablespoon sesame oil in a large skillet over medium high heat. Once oil is hot, add chick'n pieces and cook 4-6 minutes until starting to brown. Remove and set aside.

To the same skillet add the other 1/2 tablespoon of sesame oil along with broccoli florets and red pepper strips. Stir-fry about 2-3 minutes.

Add Sweet potato noodles and cook 2-3 minutes longer.

Add the peanut sauce and chick'n; stir well to coat everything. Reduce heat to medium low and cook a few minutes until sweet potato noodles are al dente. 

Garnish as desired and enjoy. Serves 4.

Monday, September 18, 2017

Vidalia Onion & Italian Sausage Pasta

I found this recipe on the sack of Vidalia sweet onions I bought at the store before Hurricane Irma. I only buy sweet onions and a Vidalia is one of my favorite. Of course the recipe wasn't vegan but I broke out the trusty Field Roast Italian sausage and bam, we had a nice dinner over bow tie pasta and fresh sliced tomatoes.

  • 6 links Field Roast Italian sausage
  • 3 tablespoons extra virgin olive oil
  • 1 large Vidalia sweet onion
  • 4 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes, undrained
  • 2 bay leaves
  • 1/2 teaspoon Creole seasoning
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 medium yellow summer squash
  • 1 box of your favorite type of pasta (I used bow-ties)


Slice sausages on a bias (about 1/2" thick) and brown in a large skillet with a tablespoon oil. Remove and set aside.

Meanwhile, peel and trim onion; slice in narrow wedges , top to bottom. Heat 2 tablespoons olive oil and cook onions until they become clear, stirring often.

Add garlic and cook about 30-45 seconds.

Add tomatoes, spices and bring to a boil. Reduce heat and cover. Simmer about 15 minutes.

Meanwhile, wash and trim squash; slice into 1/4" slices. Add squash to sauce and lightly stir. Recover and simmer about 15 minutes (don't let the squash overcook.)

Add sausage and heat about 5 minutes.

Serve over your favorite pasta with some vegan parm.
Enjoy!!!!

Thursday, September 14, 2017

Fat Burning Vegetable Soup

I saw this recipe online and made a few minor changes to make it vegan. It's pretty low in calories, fat, sodium and has no cholesterol. I'm not sure how it burns fat, but it sure tastes yummy. Serves 8 1-1/4 cup servings)

  • 2 small (or 1 large) sweet potato, peeled and cut into 1" cubes
  • 3 carrots, peeled and sliced
  • 1 stalk celery, diced
  • 1 small sweet onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1 teaspoon paprika
  • 1 bay leaf
  • 2 (15 ounce) cans white beans, drained and rinsed
  • 4 cups vegetable broth (I used Better Than Bouillon)
  • 1 can fire-roasted diced tomatoes (do not drain)
  • 4 cups baby spinach
  • 1 tablespoon extra-virgin olive oil (optional)


Prepare your sweet potatoes, carrots, celery, onion and garlic.

All all ingredients, except spinach and olive oil, to a soup pot.

 Cover and simmer until all veggies are tender, about 45 minutes to an hour. Stir frequently.

Add spinach at the end of cooking time, allow spinach to wilt.

If using olive oil add a drizzle over each serving.
Enjoy!!!

Tuesday, September 5, 2017

Buffalo Chick'n Pasta Salad

I saw this recipe online and knew it would be a breeze to make vegan using Gardein Teriyaki Chick'n Strips and Daiya Ranch Dressing. Toss that Teriyaki packet in the freezer for some other time and get to making this. Use your favorite type of pasta (rotini, ziti, rigatoni, medium shells, etc). I've made this 3 times already. It is that yummy. Even took it the office once for everyone. I served this as a main-dish but it could be served at your next cook-out as a side dish.
  • 1 pound of your favorite pasta shape, cooked according to package directions
  • 1 package Teriyaki Chick'n Strips
  • 3/4 cup Frank's Buffalo Hot Sauce
  • 1/4 cup Daiya Ranch dressing and more for drizzling
  • 4-5 stalks celery, thinly sliced
  • Garnish: a few sliced scallions

While the pasta cooks saute chicken. Cut each strips into 4 bite-sized pieces, brown in a skillet. Remove from skillet and add to bowl with all the other ingredients except garnish.

When the pasta is ready, drain, rinse and add to your bowl. Give it a good toss.

Serve immediately warm, although this is also delicious cold. Garnish with scallions. To finish drizzle with dressing.
 Enjoy!

Sunday, August 27, 2017

Chickpea-of-the-Sea Salad

I used to love tuna salad served on crackers or a sandwich or even a scoop on a bed of lettuce. I have seen tuna(less) salad recipes by all sorts of names on the web and this is my version. A little of this, a little of that. I pretty much make this the way I used to make tuna salad.
This picture is terrible, trust me on this one, it's amazing!!!!

  • 1 can chickpea, rinsed and drained, pulsed in food processor (see below)
  • 2 celery stalks, chopped small
  • 2 tablespoons dill relish
  • 2 tablespoons sweet relish
  • 1/4 - 1/3 cup chopped onion
  • 2 teaspoons nutritional yeast
  • 1 tablespoon Bragg's Liquid Aminos
  • 1/3 cup Just mayo
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon kelp flakes
  • 1/2 teaspoon Old Bay seasoning

Add all ingredients to a medium sized bowl.

Stir well and serve however you would have used tuna salad.
Pulsing those chickpeas:

video

Monday, August 7, 2017

Farmer's Market Summer Chili

This hearty bowl full of veggies is the perfect summer chili. These ingredients are readily available at your local farmer's market and you can add or delete some items, just remember to keep it thick.
  • 1 sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped
  • 1 package Beyond Meat Crumbles
  • 3 garlic cloves,  minced
  • 1 tablespoon shili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon chopped fresh oregano
  • 1 (28 -oz) can crushed tomatoes
  • 1 (15-oz) can pinto beans, drained
  • 12 ounces shelled fresh lady peas
  • 2 large tomatoes, diced
  • 2 medium zucchini, cut into 1/2" pieces
  • 2 medium yellow squash, cut into 1/2" pieces
  • 1 cup fresh (or frozen) corn kernels (about 2 ears)
  • 1 cup water
  • 1/2 cup chopped fresh cilantro
  • Garnish: Hot sauce, Sour cream, scallions

Heat 1/4 cup water in a large soup pot over medium-high. Steam onion, bell pepper and jalapeno, Stirring occasionally until onions are translucent, if you need to add more water so they don't burn. **If you wanted to make this in a slow-cooker, just add all of the above ingredients except cilantro and garnishes and cook on low about 4-5 hours.

Add crumbles and garlic, stir to break up crumbles, about 3 minutes.

Stir in chili powder, cumin, salt, coriander, and oregano. Cook, stirring often, until fragrant, about 1 minutes. Stir in crushed tomatoes, pinto beans, lady peas, diced tomatoes, zucchini, squash and corn. Bring to a boil, reduce heat to medium-low, and simmer about 45 minutes, stirring occasionally.

Stir in water, 1/4 cup at a time if chili is too thick.

Stir in cilantro and garnish as desired.

Serve immediately.

Enjoy!

Thursday, August 3, 2017

Italian Drunken Noodles

I've seen several recipes lately for Drunken Noodles. I had everything except a yellow bell pepper. So, off to the store I went and made this vegan version. I would use more noodles, this called for 8 ounces and it was amazing, but there is enough sauce for a few more ounces. Don't let the ingredient list and directions run  you off. Just prep all of your ingredients before you begin because it actually comes together quickly.

  • Olive oil
  • 1 package Field Roast Italian sausages, cut into coins or half-moons
  • 1 large sweet onion, quartered and sliced thinly
  • 1 1/2 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon cracked black pepper
  • 1 each, red, yellow and orange bell pepper, cored and thinly sliced
  • 5 cloves garlic, minced
  • 1/2 cup white wine
  • 2 tablespoons parsley, chopped
  • 1/4 cup fresh basil leaves, julienned, divided
  • 8 ounces (or more) Pappardelle or wide short-flat noodle

Prepare your noodles according to the instructions on the package; then, drain very well. Set aside until sauce is ready.

Place a large, heavy pan over medium-high heat, add 2 tablespoons oil and add sausage. Allow to brown and remove from pan. 

Using the same pan, add the sliced onion (and a little oil if needed) and allow to caramelize and become golden, about 5 minutes or so. Stir occasionally so they don't burn.

Add the salt, Italian seasoning and black pepper, stir to combine.

Add the bell peppers and allow to cook about 2 minutes until slightly tender.

Toss in the garlic, stir, once aromatic (30 seconds to 1 minute) add the white wine and allow to reduce for a few minutes.

Next add in the diced tomatoes with their juice, return the sausage and gently fold the mixture to combine. Allow to simmer 4-5 minutes then turn heat off.

To finish the sauce add a drizzle of 2-3 tablespoons olive oil (or not) and add the chopped parsley and half of the basil. Stir.

Add the prepared noodles and toss well. Check to see if extra salt or pepper are needed. Divide between 4 bowls and top with remaining basil. You can top it off with nutritional yeast if desired.

Enjoy.