Sunday, October 22, 2017

Breakfast Bagel

I love breakfast. During the week it's pretty much grab and go, but on the weekend that all changes. We have bagels, breakfast burritos, Eggless Benedict, Frittata and breakfast hash. This is my favorite way to enjoy a breakfast bagel.
  • Bagels, halved (I used Everything)
  • Earth Balance margarine
  • vegan cream cheese (I used Toffuti brand)
  • sweet onion, sliced and diced
  • capers
  • tomato, sliced
  • salt and pepper

Spread half of a bagel with Earth Balance and toast (I use my toaster oven).

Smear a healthy layer of cream cheese.

Top with sweet onion.

Add capers (I love capers)

Top with a thick slice of fresh tomato. Add salt and pepper to taste.

Chow down!

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.