Baked Potatoes Stuffed with BBQ Soy Curls

 I know the pics didn't turn out that well, but this is so simple and delicious. This made a nice lunch for us, just plan ahead so you have time to bake your potato. I also had some of Brand New Vegan's cheese sauce which isn't in the ingredients pic but I heated some up to drizzle over the top. This was just delicious!

• 2 medium russet potatoes, washed and dried
• 1 cup soy curls, soaked in Better Than Bouillon No Chicken Base (enough to cover the curls)
• 1/4 cup (or to your taste) BBQ sauce
• Brand New Vegan's cheese sauce
• Garnish: chopped red onion and cilantro leaves

Start cooking your potatoes, I wrap each potato in foil and cook for an hour at 350F. Soak soy curls in enough broth to cover them. I let them soak about 30 minutes then squeeze them dry.

Our potatoes were a little bigger than I felt like having. So, I only used 1/2 a potato.

Saute in a dry non-stick skillet soy curls with BBQ sauce until they are hot and the sauce is sticking to them.

Put soy curls on your potato.

Warm up Chuck's cheese sauce and drizzle over the soy curls.

Garnish with chopped onion.

Add the cilantro leaves and get ready to dig in.

Enjoy!!!!

Massaman Curry

This is delicious. It's not WFPBNO since I used Gardein Beefless Tips. But it is vegan and was so flavorful. You could also make seitan (or buy some) and use that in place of the Gardein. I found the massaman curry paste at an Asian grocery store in Gainesville. I love the flavors it contains. 

• 1 package Gardein Beefless Tips
• 2 tablespoons massaman curry paste
• 2 cups beefless broth (2 cups water mixed with 2 teaspoons Better Than Bouillon No Beef Base)
• 1 (14.5 ounce) can full fat coconut milk
• 3 tablespoons creamy natural peanut butter (find a peanut butter that has only peanuts as ingredients)
• 2 teaspoons tamarind paste
  
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons brown sugar
• 1 pound baby Yukon gold potatoes, cut into bite sized pieces
• 1/2 pound pearl onions (mine were from the freezer case)
• 2 tablespoons lime juice (1 lime)
• 1/4 cup roasted peanuts, chopped (for garnish)
• 2 tablespoons cilantro, chopped (for garnish)

Heat Dutch oven with a few tablespoons of water. Add beefless tips and brown on all sides.

Add the curry paste, beefless broth, coconut milk, peanut butter, tamarind paste, soy sauce and sugar. Bring to boil, reduce heat to medium-low and simmer for 10 minutes.

Add the potatoes and onions and cook until tender. About 15-20 minutes depending on the size of your potato pieces. Add lime juice and taste the broth. It should be salty, sweet, and tart. Adjust to your taste.

Serve over rice garnished with peanuts and cilantro.

Enjoy!!!

Peanut Butter Chocolate Chip Banana Bread

We love quick breads: banana bread, blueberry loaves, chocolate banana loaves, etc. This was a delicious bread. The bread is very moist and could easily be made into mini loaves or muffins. I also feel this is healthy since there is no added oil and there is very little sugar.

• 3 medium bananas, super ripe
• 1/3 cup unsweet applesauce
• 1/4 cup date sugar
• 1/4 cup chunky peanut butter
• 3/4 cup vanilla, unsweet, Almond milk
• 1 teaspoon vanilla
• 2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegan chocolate chips

Preheat oven to 350F. In a medium bowl mash the bananas and set aside.

In a large bowl whisk together applesauce, sugar, milk, peanut butter and vinegar.

In another bowl combine the flour, baking powder,  baking soda and salt.

Slowly add teh dry ingredients to the wet. Stir to combine.

Add the mashed bananas and mix well.

Fold in chocolate chips but don't overmix the batter.

Pour into a greased, lined or nonstick loaf pan. Bake for 45-60 minutes or until a toothpick comes out clean. It may have some chocolate on it but shouldn't have batter. If your loaf starts to get too brown, cover with some aluminum foil.

Remove from pan after 10 minutes. Let cool about 30 minutes before you try to slice it. 

Enjoy!!!!

Asparagus and Sun-dried Tomato Quiche

 I saw this quiche recipe and knew I wanted to try my spin on it. I haven't had a good quiche since we went vegan almost 11 years ago. If you make your own crust you could make this WFPBNO. I had a few vegan, but a small amount of oil them, pie crust in the freezer and that's what I used.

• 1 9-inch vegan pie crust, slightly thawed (I set it on the counter while I prepared the rest of the ingredients)
• 1 14-ounce block firm tofu, drained
• 3 tablespoons nutritional yeast
• 1 tablespoon non-dairy milk, I used unsweet Almond Milk
• 1 tablespoon + 1 teaspoon all-purpose flour
• 1 teaspoon dehydrated minced onion
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon liquid smoke
• 1/4 cup sweet onion, chopped small
• 1 cup fresh asparagus, cut into 1" lengths
• 1/4 cup dried tomatoes, chopped (not the ones in oil)
• 1/2 teaspoon dried basil
• 1/3 cup Diaya's Mozzarella

Preheat oven to 350F. In a small skillet heat a couple of tablespoons water. Add onions and cook until translucent.

Add asparagus and tomatoes. Saute about 3-4 minutes. I like my asparagus to still have some bite.

In a large food processor combine tofu, nutritional yeast, milk, flour, dried onions, liquid smoke, apple cider vinegar and blend until smooth.

Transfer tofu mixture to a bowl. 

Add sautéed vegetables, basil and cheese.

Stir everything together.

Spoon filling into your pie crust, smoothing the top.

Bake 35-40 minutes until top is lightly brown and a tooth pick comes out clean.

Allow to cool 20 minutes or so before serving. Serve warm.

I sliced this into 6 wedges. Served with a side salad one day; another day served with a cup of tomato soup. This is delicious and filling. Enjoy!