Cheesecake Crescent Rolls

Did you know that Pillsbury Crescent Rolls are vegan. Yeap, they are. I am not saying they are healthy, just saying no animal products. Get a roll of them today and make this easy dessert for dinner.

Whoop, Whoop -- just received note that this recipe was the recipe of the day (2/19) over at eRecipe.com -- go check it out!!!!

• 1 can of Pillsbury Crescent rolls
• 1 (8oz each) package Toffuti cream cheese, softened
• 3/4 teaspoon vanilla
• 1/2 cup sugar
• 2 tablespoons Earth Balance margarine, melted
• cinnamon
• sugar

Unroll and spread 1/2 of the can of crescent rolls on the bottom of a 9 x 9 baking dish.

Combine softened cream cheese, 1/2 cup sugar, and vanilla. 

Spread over crescent roll layer. 

Unroll and layer remaining crescent rolls over cream cheese layer. 

Melt your butter and spread over top of crescent rolls. 

Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. 

Cool a bit, slice and eat.

 Enjoy!!

Beef & Bean Chile Verde

It's been cold here, yeah, even here in sunny Florida. I decided to have a Mexican feast last week and not only made this soup but I also made a deconstructed enchilada casserole. Both dishes were delicious and this is my take on the Chile Verde I found over at Eating Well. We loved this dish and will be making it again and it is ready in about 30 minutes. 

• 1 package Gardein beefless ground
• 1 large red bell pepper, chopped
• 1 large sweet onion, chopped
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar green salsa
• 1/2 cup water
• 2 cups no-chicken chicken broth 
• 1 15-ounce can pinto beans, rinsed
• Garnish: cheese, sour cream, chopped scallions

In a large saucepan add 1/2 cup water, bring to a boil over medium heat. Add bell pepper and onion and sweat until veggies are tender.

Add beefless ground, garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.

Stir in salsa and broth; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

Garnish with toppings.

 

Enjoy!!

One-Pot Taco Chili Mac

Happy New Year everyone. I can't get over the fact it's 2015. For New Years day we had the traditional black-eyed peas, turnip greens, hot pepper sauce and cornbread. Ummmm guess what we're having for dinner tonight. Leftovers!

I made this was an amazing dish the last few days of 2014. I found the original over at SkinnyTaste and knew I wanted to make this one pot wonder vegan. I had some Tofurky Chorizo thawed in the frig and substituted a few other ingreidents to make this a vegan delight. I LOVED this dish. I will definitely be a make-again. Also, Jack loved that it all cooked in one pot so there were very few dishes to wash. The leftovers are amazing as well.

• 1 package Tofurky Chorizo
• 1 medium sweet onion, chopped
• 1 package reduced-sodium taco seasoning (or homemade) 
• 3 cloves minced garlic
• 1 yellow bell pepper, chopped
• 1 can (10 oz) rotel tomatoes with green chilies
• 14.5 oz can pinto beans, drained and rinsed
• 1 can (8 oz) tomato sauce 
• 1/2 can  refried black beans
• 15-oz no-chicken chicken broth (I used Better Than Bouillion)
• 1 3/4 cups water
• 8 oz elbow pasta
• 3/4 cup Daiya cheddar shreds
• Garnish: fresh cilantro, chopped, chopped scallions

Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, add the onions, garlic, pepper and taco seasoning and 1/4 cup water; cook 2-3 minutes.

Add the canned tomatoes, beans, tomato sauce, refried beans, chorizo, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.  

Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, according to package directions.

Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts. Serve immediately garnished with fresh cilantro and scallions.

Enjoy!