Veggie Pizza

I love pizza, who doesn't. I cheated and used a premade vegan pizza crust (although I have some great crust recipes -- can you say lazy??) Any way use whatever topping you enjoy, leave off the ones you don't like - this is just how I do mine.

• 1 pizza crust
• Diaya cheese (I used about 2/3 of the package)
• Ragu Pizza sauce (or make your own -- again being lazy)
• bell pepper, sliced into rounds or wedges
• olives (I use whatever I have on hand: green olives, kalamata olives, etc.)
• roma tomatoes, sliced
• mushrooms (I sauteeed mine before adding them)
• sliced sweet onion
• cubanelle or Anaheim pepper, slice

Add sauce to crust:

Add in whatever order you wish but this is how I built mine: a little cheese

 

 Then bell pepper strips:

Add sweet onion:

Add roma tomato slices:

Top with olives:

Next add the Anaheim pepper:

Toss on the sauteed mushrooms:

Add the remainder of the cheese and bake according to your crust directions.

Refried Bean Poblanos with Cheese

We've been on a Tex-Mex spree, here's another delicious recipe adapted from one I found on MyRecipes. The gooier and hotter the better. I don't usually cook in the microwave (that's not really cooking- is it??) but this came together so fast for a week night meal I appreciated the quickness.

• 4  medium poblano chiles, halved and seeded
• 1  can vegetarian refried beans
• 1  (8.8-ounce) pouch Uncle Ben's Original Ready Rice
• 1/2  cup  picante sauce
• 1  cup  (4 ounces) Vegan Gourmet Nacho Cheese Alternative (or your choice of cheese)
• Chopped fresh cilantro (optional)

Place chile halves, cut sides up, on a microwave-safe dish. Cover with wax paper; microwave at HIGH 3 minutes.

While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. (I know it's not pretty, but it is good!)

Spoon bean mixture evenly into chile halves.

Cover with wax paper; microwave at HIGH 2 minutes.  Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts.

 Sprinkle evenly with cilantro, if desired.

Be sure to garnish with lettuce, salsa, sour cream (Toffuti) and pickled jalapeno slices. Yummy!

Bean and Beef Enchilada Casserole

Mexican, Chinese, Thai, Japanese, Southern, you name it we love spicy, ethnic and regional foods. I found this recipe in the BHG magazine and made it vegan, very easy to do with just a change in a few ingredients. This came together quickly and was even better as a left over. Casserole and one pot wonders make dinner a snap! Don't forget to garnish with a side of  shredded lettuce, salsa, sour cream (Toffuti) and jalapenos.

• 1 package Tofu crumbles (whatever brand you prefer)
• 1/2 cup  onion, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 15-ounce can  pinto beans, drained and rinsed
• 1 4-ounce can  diced green chili peppers
• 8-ounces Toffuti sour cream
• 2 tablespoons  all-purpose flour
• 1/4 teaspoon  garlic powder
• 8 6-inch  corn tortillas
• 1 10-ounce  can enchilada sauce  
• 1 cup Daiya shredded cheddar cheese (4 ounces)

In a large skillet cook the onion, chili powder, and cumin until onion is tender. 

Stir pinto beans and undrained chili peppers and crumbles, stir well and set aside.

In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary.  

Top with half of the meat mixture.

Then half of the sour cream mixture.

Then half of the enchilada sauce.

Repeat layers.

Cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. (sorry no pic)

Uncover; sprinkle with cheese and bake 5 minutes more or until cheese is melted. 

Serves 6-8. Enjoy