Sunday, October 21, 2018

Cheeseburger Casserole

I saw this recipe for a Cheeseburger Casserole online and printed it out some time ago. I thought it sounded delicious and I knew it would be easy to make vegan. Oh my gosh! This was so good and it only takes about 15 minutes to get it ready to into the oven. Be sure to get your water on to boil for cooking the pasta, asap. We will be including this in our regular rotation!!

  • 2 cups uncooked rotini pasta
  • 2 teaspoon canola oil
  • 1 1/2 cups sweet onions, chopped (about 1 onion)
  • 2 garlic cloves, minced
  • 1 package Beyond Meat Crumbles
  • 1 tablespoon Montreal steak seasoning
  • 6 tablespoons ketchup
  • 3 tablespoons Dijon mustard
  • 1 can fire-roasted diced tomatoes (with juice)
  • 2 1/2 cups Daiya cheddar shreds, divided
  • 1/4 cup dill pickles, finely chopped, garnish

Start water to boil for cooking pasta. Preheat oven to 350F and grease a 13x9 baking dish with cooking spray and set it aside. Heat oil in nonstick skillet and add onion. Cook about 7  minutes until it's beginning to get translucent.

Add garlic and cook a minute or two.

Cook pasta according to package directions. Lean towards al dente since you'll be baking it in the oven.

Add crumbles to the onion/garlic mixture. Give it a good stir and cook until crumbles are cooked.

Add steak seasoning, ketchup, mustard, diced tomatoes, 1/2 cup of cheese and the cooked pasta. Allow to simmer about 5 minutes. stirring to combine everything well.

Pour mixture into your greased baking dish.

Top with the rest of the cheese.

Bake for 15 minutes until cheese is melted is everything is heated through.

Garnish with dill pickle.

Enjoy!! I served this with a side salad.

Sunday, October 7, 2018

Chick'n Chowder with Chipotle

I found this recipe that I made before we went vegan. It's from Cooking Light and I had written delicious on it. So, I decided to make it vegan today. It was so delicious!!! Don't be afraid to swap out ingredients and make your favorite dishes vegan!! I know it's still in the mid to high 80's in Florida and feels like 90. But it's October!!!! We need soup!! Go make this, you won't be sorry.

  • 1 chipotle chile from a can of chipotle chiles, chopped
  • 1 teaspoon sauce from can of chipotle chiles
  • 1 large sweet onion, chopped (2 cups)
  • 2 carrots, chopped (1 cup)
  • 2 stalks celery, (mine were small), chopped (1/2 cup)
  • 1 teaspoon ground cumin
  • 1/2 teaspooon dried thyme
  • 1/2 teaspoon dried oregano
  • 6 cloves garlic, crushed
  • 6 cups no chicken broth
  • 1 package Gardein Meatless Chick'n Strips (slightly thawed), strips cut into thirds
  • 2 medium potatoes, cut into 1/2 inch pieces
  • 1 can hominy, rinsed and drained
  • 1/4-1/2 cup coconut milk
  • 1 cup plum tomato, seeded, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt
  • lime wedges  

Heat 1/4 cup water in a large soup pan. Add chile, onion, and next 6 ingredients (through garlic); cook 7 minutes, adding more water if necessary, until onion is tender, stirring frequently.

Stir in broth. Simmer about 20 minutes.

Using an immersion blender puree the vegetables.

Stir in potatoes and hominy, bring to a simmer over medium heat. Cook uncovered about 20 minutes until the potatoes are tender.

Stir in chick'n pieces and coconut milk. Simmer 5 minutes until chicken is heat all the way through.

Remove from heat and stir in reserved adobe sauce, tomato, cilantro and salt. Serve with lime wedges.