Friday, June 23, 2017

Fresh Pico

Tomatoes are really coming in and my jalapenos are doing amazing. So, it's time for fresh pico. This is so easy, I prefer to chop it all by hand so I have control over the size of the diced. You can use a food processor, but be sure to pulse not actually turn on. It will turn to soup.

  • 2 medium tomatoes, diced small 
  • 1 small red onion, diced small  (mine was large I only used about 1/2 or less)
  • 1 jalapeno, seeds removed, diced small
  • 1 lime, juiced
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon sea salt


These are the blurry pics of my small diced tomatoes.




Add all ingredients to a medium-sized bowl.
Give it a good toss. Enjoy!!

Friday, June 9, 2017

Sauteed Squash & Veggies

Yummy! I decided to use some of my fresh veggies and toss them with a little olive oil, garlic, and seasonings for dinner. I served this with Gardein Crabless Cakes (I love those).
  • 2 small to medium sized zucchini, sliced into half moons
  • 1 yellow squash, sliced into half moons
  • 1/2 Vidalia onion, sliced into half moons
  • 3/4 orange bell pepper, sliced
  • 1 large handful of cherry tomatoes, cut in half
  • 3-4 cloves garlic, sliced
  • seasonings (salt, pepper and whatever you like)



Add a good splash of olive oil to a large non-stick skillet. Once warm toss in all the veggies, except the garlic. Cook, stirring occasionally, for about 7-8 minutes.

Then I added this seasoning that was a Christmas gift from my lovely friend, Michelle. I used about 1 tablespoon and add the sliced garlic. This is very flavorful and not overly hot.


Continue to cook, stirring occasionally, until veggies are done, but still hold their shape. Do not overcook it.
Enjoy!

Sunday, May 28, 2017

Asian Pork(less) Bites & Cabbage

This meal comes together in about 15 minutes making it great for a work night. I cook this in a nice metal wok that gets hot fast and evenly distributes the heat. But you can use a large non-stick skillet or whatever you have.

  • 1 package Gardein Porkless bites (save the sweet & sour packet for something else)
  • 1/2 head Savoy cabbage (or whatever kind you have), cut into l"- slices
  • 1/2 large sweet onion, halved and then sliced into half moons
  • 1-2 tablespoons Canola oil
  • 2 tablespoons black bean sauce
  • 3-4 tablespoons chili garlic paste


Let the Gardein sit out while you get all the other ingredients ready, Then cut each bite in half. Letting it partially thaw makes this much easier.

Large shreds of cabbage and half moons of onion.

Oil shimmering in the wok.

Add the porkless bites to the wok and gently stir now and then til they begin to brown.

Add cabbage and onion and stir-fry 2-3 minutes. Toss in the sauces and give it a good stir.

Serve hot.

Enjoy!! Serves 3-4.

Saturday, May 20, 2017

Hot and Sour Soup II

I love soups, all soups, but one of my favorites is Hot and Sour. Since almost every restaurant puts egg in the dish, I decided to take a couple of recipes and mix it all up to make a vegan version. This is so yummy. To me this soup is not very spicy at all. I actually put a couple (okay 5-6) drops of Sriracha in mine. Lots of flavor here and you can mix up the mushrooms  you choose to use.
  • 1 bunch scallions, sliced, white and green parts divided
  • 1 sweet yellow onion, diced
  • 1/4 pound frozen Shiitake mushrooms (sliced)
  • 3/4 pound cremini mushrooms, sliced
  • 1 inch piece fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 teaspoons chili paste
  • 1 can bamboo shoots, drained
  • 1 cup Chinese cabbage, shredded
  • 1/2 block extra-firm tofu, cubed into smallish pieces
  • 1/4 cup Bragg's liquid amnions
  • 1/4 cup rice vinegar
  • 4 cups vegetable broth
  • 2 cups water (reserve 1/2 cup for slurry)
  • 2 tablespoons cornstarch

Saute scallions and sweet onion until soft.

Add mushrooms and saute until softened and liquid is released.

Add ginger, garlic and chili paste and stir for 1 minute.

Add bamboo shoots, cabbage and tofu, cook and stir for 1 more minute.

Add vinegar and soy sauce and stir to combine well.

Add broth and water (be sure to reserve 1/2 cup of water for the slurry).

Bring to a boil and then reduce heat to simmer. Simmer for 10-15 minutes. Meanwhile mix cornstarch with water and stir well. Now, add to soup and heat until thickened.

Garnish with green parts of scallion (I also like to use those flat, crunchy things they put on soup in the restaurant but didn't have any this time.)
Enjoy!!

Saturday, May 13, 2017

Beefless Picadillo

I've been to Curia on the Drag, a fairly new vegan restaurant in Gainesville, FL a few times and tried something different each time. All of the food has been amazing, but the last time I went I had their vegan Picadillo. I've never had this dish before and it was amazing. I of course Googled for a recipe and this is my vegan version of what I found. I would have served this with a squeeze of lime and sliced avocado, but didn't have any, next time I will. This is so delicious!!!!
  • 2 links Field Roast Chorizo
  • 1 large sweet onion, diced
  • 1 large red bell pepper, chopped
  • 1 teaspoon salt
  • 1 package Beyond Meat Beefless Crumbles
  • 8 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 2 cans diced tomatoes
  • 1 small can tomato paste
  • 1/2 cup pimento-stuffed green olives (I left mine whole because they were smallish, if you have really large olives cut them in half)
  • 1/2 cup raisins
  • pepper to taste
  • Serve over rice
  • Garnish with avocado, cilantro and lime

To a large skillet add a few tablespoons water, onions, bell pepper and salt, cook until tender, about 8 minutes.

 Add cubed chorizo and toss until chorizo is warm.

 Add crumbles, stir well and cook about 3 minutes.

 Add garlic, cumin, chili powder, cloves, allspice and bay leaf. Cook and stir about 1 minute.

 Add tomatoes and tomato paste. Stir well. Cook about 2 minutes.

 Add olives, brine and raisins.

Simmer uncovered about 8 minutes. Stir often.

  Discard bay leaf. Serve over rice and garnish as desired.
Enjoy!

Saturday, May 6, 2017

BBQ Chickpea & Crispy Polenta Bowls...

I found this recipe over at Half Baked Harvest and knew I had to try it. Oh my GOSH, so amazing. Below is my pic of this amazing bowl and above is the link to the original recipe. I didn't change a thing except I used nooch for the parm it called for and a mixed salad blend for greens.

Go make this, you won't be disappointed. We WILL be having it again soon. AND  you can use a store bought hummus if you want faster, easier,etc.

Monday, April 24, 2017

Baked Creamy Chick'n Taquitos

I love taquitos and have found vegan ones at Ward's from time to time. However, it's hit or miss and usually a miss. I saw this non-vegan recipe for them and decided I could make it vegan. Oh my gosh-- these were so good. I have already made them twice. Best part, they are easy, not fried and delicious. We had these for a light dinner, but they would be great as an appetizer or lunch as well.

  • 3 ounces Toffuti cream cheese, softened
  • 1/4 cup green salsa
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons green onions, sliced
  • 1 package Beyond Meat Grilled Strips (Chick'n), chopped
  • 1 cup Daiya PepperJack Shreds
  • 12 (more or less) small flour tortillas
  • Sea Salt
  • Garnish: salsa, sour cream, guac, whatever you want to dip these babies in)


Preheat oven to 425F. Line a baking sheet with foil and lightly coat with cooking spray. In a medium bowl mix softened cream cheese,green salsa, lime juice, cumin, chili powder, onion powder and garlic powder, mix well.

Add cilantro, green onions, chick'n and pepperjack, combine well.

Place 2-3 tablespoons of mixture on the lower third of a tortilla and roll up as tight as you can.

Place tortillas seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle with sea salt on top.

Bake for 15-20 minutes or until they begin to turn golden brown.

Serve with suggested garnishes.
Enjoy!!