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 Skinnytaste.com 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.

Enjoy!!

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.

Enjoy!!

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!!

Enjoy!

Chipotle Seitan Stuffed Sweet Potatoes

Happy post Thanksgiving. I hope everyone enjoyed the day with family, friends and loved ones. Now it's time to get some of that food out of the frig and if you're tired of eating it the way you cooked it try re-purposing those sweet potatoes. We served roasted sweet potatoes and had some left as well as some fresh cranberry sauce. soooo - this was today's lunch.

• 2 left-over baked sweet potatoes
• 1/4 cup sliced sweet onion
• 4-5 dashs Frank's Hot Sauce
• 1 package Sweet Earth Chipotle Style Seitan
• Daiya cheddar shreds
• chopped scallion
• leftover cranberry sauce

Re-heat the sweet potato (I put mine, still wrapped in foil in the toaster oven at 350 for 30 minutes.). While that is reheating spray a non-stick skillet with spray and begin sauteing the onion. After about 4 minutes add the seitan strips. Cook until heated through. Add a few dashes hot sauce and set aside.

Open up that potato and add some Earth Balance, then top with a heaping spoon of the seitan mixutre.

Add cheese so it can begin to soften or melt. Top with sliced scallions (green onions).

 

Add some cranberry sauce and enjoy!!!

Thai Tomato & Butternut Bisque

This soup is so satisfying. I went with a best friend to local restaurant and order Thai Tomato & Squash Soup. I was hooked. I found three different recipes on the web that had similiar ingredients but were all different. I took some of each and made a this to try and replicate the soup. I think I nailed it.

• 1 28-ounce can diced tomatoes, undrained
• 4 cups butternut squash, peeled, seeded and roughly chopped
• 1 onion, chopped
• 4 cloves, garlic, minced
• 1-inch piece fresh ginger, peeled, chopped
• 1 can light coconut milk, divided
• 3 cups vegetable stock (or you can use water)
• vegetable oil
• 3 tablespoons Thai Red Curry Paste
• 1 teaspoon cumin

Add a tablespoon of oil to a dutch oven. Add onion, garlic, ginger and butternut squash.Cook on medium-high until squash is almost tender.

Add the tomatoes, 1/2 the can of coconut milk, curry paste and cumin. Stir well, reduce heat and simmer about 15 minutes until the squash is very soft.  Taste and add salt if needed.

Puree sour with an immersion blender until it's silky smooth.

To serve, garnish with a tablespoon or two of the leftover coconut milk. I served this with a Jalapeno Popper Grilled Cheese Sandwich.  You must make this sandwich

Enjoy!

Beef(less) & Refried Beans Enchiladas

I normally make enchiladas from chick'n (Gardein or Beyond Meat) or with black beans and sweet potatoes. I saw this recipe online and wanted to make it vegan. I substitued a few of the ingredients and used a store bought enchilada sauce to save on time. These were really good. Since I didn't want to turn on the big oven I made 2-8"x 8" dishes with 4 enchiladas per dish and baked each dish separate in the toaster oven!!!

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 sweet onion, finely chopped
• 1 package Beyond Meat Feisty Crumbles
• 1 can vegetarian refried beans
• 8 flour tortillas
• 1 cup Daiya PepperJack shreds
• 3 cans enchilada sauce
• 1 tablespoon cumin

Heat oil in a skillet. Add garlic and onion, cook for 2-3 minutes.

Add crumbles and cook for 3-4 minutes. Stirring well.

Add cumin and a dash of salt and pepper.

Add refried beans and about 1/2 a can of enchilada sauce. Mix well. Remove from heat.

Coat the bottom of your casserole dish with a think layer of enchilada sauce.

Put 1/3 cup or so of crumble/bean mixture on an enchilada (off to one side) and roll  up. Place seam side down on sauce.

Top with PepperJack cheese.

Bake at 350 for 30 minutes until hot and bubbly.

Serve with jalapeno, shredded lettuce, sour cream, etc.

Enjoy!!!!

Eggplant, Ham and Havarti Cheese Casserole

I've made Eggplant Rollatini before and that was what I was planning on doing today. However, after slicing the eggplant on my mandolin I decided to just layer it all in a casserole dish. This turned out really good and was pretty effortless. Although I sliced the eggplant to about 1/4-inch thickness it took awhile to get soft. You may wish to slightly cook the eggplant (I would do that on a griddle with minimum oil/spray) before assembling the casserole.

• 1 medium eggplant, peeled and sliced about 1/4-inch thick (a mandolin comes in handy here)
• 1 jar of your favorite pasta sauce
• 1 block Daiya Jalapeno Havarti Cheese
• 1 package Tofurky Smoked Ham slices 

Preheat oven (I used my toaster oven) to 350. Coat the bottom of your casserole dish with pasta sauce. Place one layer of eggplant, cover in 4-5 slices of ham.

Top with shredded cheese and repeat layers, (sauce, eggplant, ham, cheese) I had enough ingredients for 3 layers.

Top with the last of the pasta sauce.

Bake 45 minutes to an hour.

Enjoy!

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.

Enjoy!!!