Saturday, December 12, 2015

Our Anniversary Dinner

This is not a recipe, but a way of saying "Thank You" to a wonderful chef for making our anniversary wonderful. This is the Trip Advisor Review I published. I want to share it with all of you to show you eating Vegan is not restrictive on your social life. This is how you make sure your vegan meal at a non vegan restaurant is perfect. You have to plan ahead, yes, but it is worth it to get treatment and a meal like the one we had for our anniversary.....



"Last night was our 22nd anniversary. My husband called ahead to request a vegan meal for me and spoke with the Owner/Chef, Curt personally. He told my husband, he was more than happy to create a custom meal for me on our anniversary. He was so pleasant and professional to my husband, that he booked a reservation. 

We arrived and were greeted immediately by our server ( I wish I remembered to write down her name because she was wonderful!) with fresh bread and a tomato sauce ( both were vegan). She made a nice suggestion for a pinot noir, so we ordered a bottle. When the wine arrived, she presented it nicely & we were both very happy with her suggestion. The atmosphere was relaxed, like being in an Italian friend's home, not just a restaurant. People were laughing, having conversations and Curt was visiting tables to make sure everyone enjoyed their meals. We felt welcomed from start to finish at Curt's.

Curt had asked my husband what I liked before we arrived, so he had arranged a meal for us based on our tastes. I didn't even have to try to figure out the menu, like I usually have to do at other restaurants. We had a nice salad to start with, and then our meal arrived. Curt came out to explain his creation and make sure that we were happy with the meal. It was BEAUTIFUL and perfect! He made a gnocchi with several different olives, artichokes and veggies in a sweet basil sauce. He is truly a gifted Chef and all around great guy, you can tell this by the way he runs his business and the food he presents. He made sure we were enjoying our meals and even took a few minutes to talk with us and wish us a happy anniversary. The food was so good, we ate in silence. We just savored the experience, food and wine, as you should when you are given such a wonderful night out.

After our meal, Curt came back to check on us and let us know he would love to cook more meals for us in the future. We will be taking him up on his offer. We have found a new perfect date night location.

Curt made our anniversary perfect. His food was a gift to us & I want to publicly thank him for going out of his way on a Saturday night to care for us like family."


Friday, November 27, 2015

My 1st Vegan Thanksgiving



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This was the holiday we were worried about as a Vegan family. We knew we would be eating with lots of non-vegan family members and we were afraid of the comments we might hear at dinner. In reality, we worried for nothing!

Dinner was the same as it always is, pleasant and filling. The men gathered in the living room watching football. The ladies gathered in the kitchen, drinking wine and prepping our dishes. The kids sat around, playing their devices and waiting on a plate. The dogs all gathered in the kitchen waiting for a scrap to hit the floor and belly rubs from all the new faces. Nothing was different.

I made (as you see above) garlic mashed potatoes, sausage and apple stuffing, creamy mushroom gravy, roasted fall veggies, crescent rolls (store bought, but I did cook them) and I cooked Gardein chick'n in the gravy. The Gardein was my only Vegan option in my small town. I had originally planned on making a roasted tofu, but time was not on my side this week. It all turned out perfect anyways. I did not tell our extended family members that the food was vegan, just presented it on the counter top along with all the other dishes. 

We all sat around the table, said our blessings and started eating. No one asked me about my food, choices, or was in any way rude to me. I say this because I was, wrongly, expecting it. As everyone ate, I enjoyed all the positive comments on my stuffing, veggies and mashed potatoes. I simply said "thank you" and let it go at that. I was happy that everyone was enjoying vegan food, with or without their knowledge. I have to admit, no one outside our immediate family tried the Gardein, but I expected that and I really only brought enough for my family. The Gardein, by the way, was great. 

When it was time for desert and coffee, I grabbed one of my Vegan pumpkin spice cupcakes with maple cream cheese icing. They were amazing and my entire family loved them! My daughter was nice enough to make a vegan apple cobbler, which everyone also enjoyed. So, we made it through the entire meal without issues. I sat down at the kitchen table with my daughter, cousin, aunt and mom and had a few glasses of wine and a lot of laughs. I really enjoyed Thanksgiving!



**Vegan sausage and apple stuffing :

1 (14 oz.)LiteLife vegan sausage 

1 onion, finely diced
1 medium carrot, peeled and finely diced
1 stalk of celery, finely diced
1 granny smith apple, peeled, cored & finely diced
Oil
1 (14 oz)dry herb Stuffing
1 (32 oz) container of veggie broth
1 tsp thyme
1 tsp rosemary
1 tsp parsley
1 tsp cumin
1/2 tsp of sage
Salt and Pepper to taste

Preheat oven to 350°.

Heat a little oil over medium heat. Add sausage and begin to crumble as you cook.

Heat your broth over medium heat.

Cook for about 5 minutes, then add thyme, parsley, rosemary, cumin, sage, onions, carrots, celery, and apples.

Cook until veggies are tender.

In a large mixing bowl, add stuffing, sausage mixer and warm broth. Stir well.

Pour into a greased 9x13 casserole dish & bake 30 minutes.

Makes 8 servings.

**Garlic mashed potatoes :

10 Yukon gold potatoes, chopped
2 cup plant milk
1/2 cup vegan butter
4 cloves fresh garlic, pressed
Salt & pepper

Clean and chop potatoes.

Boil until tender and drain.

Melt butter over medium heat. Add crushed garlic.

Allow garlic to flavor butter, but do not let it burn.

Add plant milk and bring to a simmer.

In a large bowl, mix all ingredients and blend until smooth and creamy.



**Creamy Vegan mushroom gravy :
2 Tbsp of vegan butter
2 Tbsp of flour
1/2 corn starch
6 oz. mushrooms, chopped small
1 small onion, finely diced
1 1/2 cups veggie broth
1 1/2 cups of unsweetened cashew milk
1 envelope of onion dip mix
1 tsp of parsley

Melt butter over medium heat.

Add flour and corn starch. Whisk until smooth & allow to cook about 3 minutes.

Add mushrooms, onions, broth, parsley, and onion soup mix. Bring to a boil, whisking occasionally to prevent lumps.

Reduce heat to simmer for 5 minutes. Add cashew milk, salt and pepper and Whisk for 2 more minutes, or until thickened.

Makes 2 cups.

**Roasted Fall Veggies:

4 small potatoes, washed & cubed
2 carrots, peeled and cubed
2 stalks of celery, diced
8 oz. Mushrooms, diced
2 onions, diced
15 Brussel sprouts, halved
1 bottle Italian dressing

Preheat oven to 450°

Put all ingredients in a large mixing bowl and toss well to coat.

Pour into a large roasting pan.

Bake 45 mins, stirring occasionally to coat veggies and make sure they brown up evenly.

Makes 8 servings.

**Pumpkin spice cupcakes :

1 box spice cake mix
1 can 100% pure pumpkin
1 tsp. Pumpkin pie spice
1 vegan icing of choice

Preheat oven to 350°

Mix cake mix, pumpkin, and pumpkin pie spice together in a mixing bowl. *Mixture will be sticky, like peanut butter

Line muffin pan with 14 baking cups.

Divide mixture evenly and pour into baking cups.

Bake about 15 minutes & allow to rest at least 1 hour before frosting.

Makes 14 servings.

Wednesday, November 25, 2015

Chipotle Mac-n-Cheese & Smokey Lentils




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This is a recipe that I started and had no idea where it would end up... You probably have those moments too. I needed to go to the grocery store, but it was too late. I had to work with what I had on hand for dinner tonight. I pulled out the usual suspects - pasta, spaghetti sauce, veggies, lentils,left over veggie broth and my last pobalno pepper to figure out what would make sense out of this group of random ingredients ( which is how most of my cooking always starts). 

At first, I though I would make an American chop suey with lentils, but I needed to use up my last pobalno pepper from my garden before it went bad. Strike the chop suey. I decided to just start cooking the pasta, because I knew that was going to be the base of my meal. While the pasta cooked, I started the lentils (which my husband does not like any other way than "smokey" with lots of cumin and paprika in veggie broth). My basic recipe was started, but where was it headed?

As my pasta and lentils cooked, I looked around for a flavor idea. In the freezer I found some of my potato and carrot cheese I keep on hand. *Recipe can be found here -vegan cheese sauce * I always make a double batch of this and freeze it in 1/2 cup portions to have on hand for quick meals. I had a mac-n-cheese idea working! In the refrigerator I found a little vegan sour cream and the last of my jar of chipotle peppers. That was the inspiration I needed. Smokey, cheesy, creamy, spicy...yes, I love all those flavors! That is how I ended up here tonight. Vegan "hamburger helper" is what this reminded me of, so, I served it with just a few slices of bread in a big bowl. 

My husband raved, which is huge with a lentil dish! He loved it so much I added it to this blog just for him to remember later. It is not a "pretty" or "gourmet" meal, but a real meal that a busy Vegan mom can throw together after a hard day of work and make her family happy. That is what my cooking is all about, Family. If they won't eat it, there's no point in me making it. Dinner came together in under 30 minutes, from cheap, on hand, ingredients and everyone was happy. That's a successful night around here. 


Recipe:

1 lb. Cooked pasta, drained
1 cup dried lentils
2 cups veggie broth 
2 tsp. Cumin 
1 tsp. garlic powder 
1 tsp. smokey Paprika 
Salt & Pepper 
1 medium onion, chopped fine
1 poblano pepper, chopped fine 
1/2 cup of corn
Oil
3 cups Vegan cheese sauce
3-4 Tbsp. Vegan sour cream of choice 
1 Tbsp. of jarred Chipotle peppers in their sauce

Cook lentils with veggie broth, cumin, garlic powder, paprika and salt and pepper over medium heat until tender (about 15 minutes).

Drain any excess liquid from lentils. 

Sautée onions, poblano peppers and corn over high heat with a little oil until slightly charred.

Toss pasta, lentils, sautéed veggies, Sour cream, Chipotle peppers and Cheeze together. Serve with a little extra sour cream or Sriracha if you want it hotter.

Makes 4-6 servings

Monday, September 28, 2015

Lemon Orzo Soup


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It's that time of the year again. Seasons are changing, cooler weather is here, and everyone has a cold. What do vegans eat when they have a cold? This comforting soup is my go to "vegan penicillin". Everything you need from lemons, to garlic and turmeric make this soup not just healthy, but medicinal, & favorable.


 Lemon Orzo Soup:

1 medium onion, chopped
1 1/2 cups chopped carrots
1 stalk chopped celery
1 bunch finely chopped kale
1 red pepper, diced
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp turmeric
2 (32 oz) veggie broth
1 cup orzo pasta
1 (15 oz.) can chic peas, drained and rinsed
4 cloves garlic, crushed
Juice from 1 large lemon
Salt & pepper to taste
fresh lemon wedges & crusty bread to serve (optional)

Over medium heat, sauteé carrots, celery, onions, peppers, kale, thyme, paprika, & turmeric in oil until softened.

Add veggie broth, chic peas, garlic, lemon juice, salt & pepper. Bring to a boil.

Add orzo pasta.

Reduce heat and simmer 7 more minutes until pasta is done.

Serve with fresh lemons and crusty bread.

Makes about 8 servings.

Thursday, September 24, 2015

Classic Vegan Chili


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This is the first vegan chili I have ever attempted & I won 2nd place in a cook off tonight! I had such a wonderful time talking to everyone and sharing vegan food with new people. I set up my table with a store bought vegan sour cream and my Lazy Vegan Beer Cheeze sauce  to show just how delicious a real vegan meal tastes. I gave everyone who asked my blog address so I could share this recipe & hopefully a few more with my new friends. (You never know who you have reached at the right moment.) I can now say I make an "award winning" chili - that's pretty awesome!


Award Winning Vegan Chili:

1 (13.7 oz.) bag of Gardein beefless crumbles
2 Tbsp. oil of choice
2 Tbsp. chili powder to taste
1 1/2 Tbsp. cumin
2 Tbsp. smoked paprika
1 Tbsp. onion powder
1 Tbsp. oregano
1 Tbsp. thyme
3 -4 large cloves of garlic, crushed
2 Tbsp. soy sauce
2 Tbsp. chopped chipolte peppers in adobe sauce
1 small red pepper, chopped
1 Yellow pepper, chopped
1 green pepper, chopped
2 small onions, chopped
1 pobalno pepper,  chopped
2 (28 oz.) cans of petite diced tomatoes
2 (15 oz.) cans of seasoned tomato sauce
2 (15 oz.) cans of red beans, drained & rinsed
1 (15 oz.) can of pinto beans, drained & rinsed
1 (26 oz.) can of black beans, drained & rinsed
2 cups veggie broth
Salt & pepper to taste

Optional toppings :

Hot sauce
Lazy Vegan Beer Cheese Sauce
vegan sour cream 

Method :

Brown Gardein beefless crumbles in oil over medium heat. Add chili powder, cumin, paprika, onion powder, oregano, thyme, and soy sauce.

Add onions & peppers with Gardein beefless crumbles. Cook an additional 5-6 minutes, until tender.

Add garlic to the skillet. Allow to cook through, but do not burn.

Pour Gardein mixture into a large crock pot on low heat.

Add chipolte peppers, red beans, pinto beans, black beans, diced tomatoes, tomato sauce, and veggie broth to crock pot. Stir to combine all ingredients.

Add salt and pepper to taste . 

Cook on low heat for about 6 hours.

Serve with vegan cheese sauce, vegan sour cream and your favorite garnishes.

Makes 12-16 servings




Monday, September 21, 2015

Easy Red Beans & Rice


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"From scratch" is nice, but convenience is a wonderful thing on a busy week night.
Throw it all together and let simmer while you help the kids with homework. If they're old enough, maybe let the kids make it for you while you relax after work.

Being vegan isn't complicated. You can easily find these ingredients, even in this small town. I hope this will become a quick "go to" meal for your family. Keep it simple and spend your time with your family, not in the kitchen.


Short Cut Red Beans and Rice with Andouille:

2 (8 oz.) Zatarain's NOLA Style Red Beans & Rice
6 cups water
Oil of choice
14 oz. Tofurky Artisan Andouille, sliced into 1/4" slices (If you can't find this brand, any spicy vegan sausage or sliced baby potobella mushrooms will work)
1 medium green pepper, chopped
1 medium yellow onion, chopped
1 (15 oz.) can red beans, rinsed and drained
Cajun seasoning to taste (optional)
fresh chopped chives to garnish ( optional)


In a deep sauce pan over medium high heat, brown andouille, onions and peppers in a little oil.

Add Zatarain's, water, beans and Cajun seasoning to the pan.

Bring to a boil while stirring.

Cover and reduce heat to a smimmer for 25 minutes.

Makes 4 - 6 servings

Sunday, August 16, 2015

Cabbage and Bean Soup





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This recipe has been a family favorite since I was pregnant with my oldest child, who is now almost 21. I craved this soup every day. I had to learn to make it or I would go broke eating at the local restaurant which served it along with garlic cheddar biscuits. (Recipe for the veganized biscuits can be found Here) This had to be veganized because it was an important part of our family's history.

This soup is easy to make & inexpensive to feed a crowd. That was a must raising 4 children. I would not post it until I got the seal of approval from my husband that it was good enough to be called "Cabbage and Bean Soup" and published. I hope this soup will keep you warm in the coming Fall months and become a family favorite in your home.

Looking for more vegan recipes?  Try my Award Winning ChiliVegan Comfort SoupCheezy Butternut MacaroniBBQ Tempeh over Southwestern Cauliflower "Rice"


Recipe:

1 (12 oz.) bag of veggie crumbles (vegan hamburger) *
Olive oil
1 Tbsp. cumin
1/4 -1/2 tsp of red pepper flakes (optional, but recommend)
2 (32 oz.) Mushroom broth**
1 tbsp. soy sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. smokey paprika
2 (15 oz.) Red kidney beans, drained and rinsed
1 small cabbage, chopped
Salt & pepper to taste

Method:

1. In a stock pot, brown veggie crumbles over medium heat with a little olive oil until browned.

2. Add Mushroom broth, soy sauce, red pepper flakes, paprika, cumin, garlic powder,  onion powder, beans, cabbage to your pot. Add salt & pepper to taste.

3. Cover and cook about 30 mins until cabbage is softened.

Serve with vegan garlic cheddar biscuits or vegan cornbread for a hearty meal.

Makes 6 -8 servings.

* you can use 8 oz. Finely chopped mushrooms if you don't want to use "fake meat".

** vegetable broth will work fine if you can't find mushroom broth.

Wednesday, August 12, 2015

Stuffed Eggplant "Parm"



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If I had to choose a "signature dish" that my husband gets excited over more than any other, my stuffed eggplant is the hands down winner. This dish takes a little more time and love than some of my other dishes, but it will impress even the most hardcore omnivore at dinner time. Get ready to be impressive!

Looking for more impressive Vegan dishes? Try my Sriracha Roasted Tofu with Rainbow VeggiesAward Winning Vegan ChiliBBQ Tempeh over Southwestern Cauliflower rice, and finish the meal with my Vegan S'Mores Pie

Stuffed Eggplant Parm:

1 large eggplant, cut into 1/4" slices
3 Tbsp aquafaba (the liquid from canned chic peas!)
1/4 cup flour
1/4 cup corn meal
1/8 cup nutritional yeast
1/2 cup plant milk
Salt & pepper
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. onion power
1/2 tsp. dried basil
1 1/4 cups panko bread crumbs
1 large bunch fresh kale, chopped
1 small red bell pepper, chopped
1 small orange bell pepper, chopped
1 small onion, chopped
2 cloves garlic, pressed
Oil
1 recipe  Perfect Marinara Sauce
Vegan mozzarella cheese
1 lb. prepared angel hair pasta

Place eggplant slices on a wire rack over the sink. Salt heavily and allow to sit at least 30 minutes.

Preheat oven to 400°

Prepare pasta as directed on package. Set aside.

To make your "wet" batter - mix aquafaba, milk, flour, cornmeal, nutritional yeast, 1/4 tsp. garlic powder, 1/4 tsp.oregano, 1/4 tsp.onion powder, 1/4 tsp. basil, salt & pepper to taste. Whisk together until smooth in a shallow bowl.

In another shallow dish, mix bread crumbs, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, 1/4 tsp. dried basil, salt & pepper.

Add about 1/2" of oil to a heavy skillet and allow to heat up over medium heat.

Check on your eggplant. Eggplant will be covered in bitter liquid and salt, rinse extremely well. Pat completely dry. 

Dip each slice of eggplant into the wet batter and then into the bread crumbs mixture.

Check to make sure oil is ready by splashing a drop of water into the pan. If it sizzles, it's ready.

Fry each slice in the oil until golden brown on each side. Allow to dry on a paper towel lined plate.

Cook kale, peppers, and onions in a non stick skillet over medium heat until tender. Add garlic and cook an additional 3-4 minutes. 

Coat the bottom of an 11 x 13 casserole dish with marinara sauce.

Match up eggplant slices that are similar sizes. Place one slice from each pair on top of sauce.

Top each slice with kale mixture and sprinkle generously with vegan mozzarella.

Top kale with matching eggplant slices.

Top each stuffed eggplant slice with marinara sauce and more vegan mozzarella cheese. Bake 20 minutes.

Serve with a side of angel hair pasta.

Makes 4-5 servings.

Monday, August 10, 2015

Christmas Eve Cowboy "Caviar"







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We call this "Christmas Eve Caviar" because I am required to make it for our family Christmas Eve party every year ( Even before I was vegan!). Everyone Loves this dish at parties because it's good for everyone..vegan, vegetarian, gluten-free, whatever..you can eat it. This is also a versatile recipe. It's good cold, as a salsa, served with chips to dip. It's good room temperature as a easy pack and carry lunch for work or school. It's good heated up and topped with your favorite vegan protein.. I like Indian spice red lentil patties with this salad. It's so easy, you will keep it on hand for easy weekday meals. If you don't like it too spicy, just leave out or use less jalapeño. If you like the heat, add more jalapeño or a tsp of chili powder to the olive oil. You can also change up the black eyed peas for black beans... The possibilities are endless.



Christmas Eve "Caviar":

3 (15 oz) cans black eyed peas, drained and rinsed well
3 cloves of garlic, pressed or chopped fine
1/2 cup chopped fresh parsley
1 large jalapeño, seeded & diced fine
1/2 cup chopped green onions
1 orange bell pepper, diced fine
1 small red onion, diced fine
1 (10 oz) can of Rotel tomatoes with green chilies - do not drain!
Juice of 1 fresh lime
1/4 cup olive oil
Salt & Pepper to taste
Corn chips or pita chips to serve.



Mix all ingredients together in a mixing bowl. Cover tightly and allow to marinate over night.

Serve with chips.

Tuesday, August 4, 2015

Turkish Lentils and Rice




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This is our version of a classic Middle Eastern comfort food, as common as mac-n-cheese is here in America. The addition of turmeric to our rice to make it a beautiful yellow color and adds a bit of extra nutrition. This dish is flavorful and aromatic. The Cumin and garlic make the kitchen smell amazing while it's cooking. It tastes earthy and hearty, there's real comfort in this simple dish. Best of all, it's inexpensive, filling, and comes together easily in under 30 minutes... My favorite kind of dish!

Looking for more great Mediterranean recipes? Try my , Turkish Stuffed Grape Leaves  Baked Spinach and Artichoke Pasta My Famous Stuffed Eggplant Parm, & Tuscan Gnocchi Bake


 Recipe:

1.5 cups lentils
2 cups of rice
8 cups of veggie broth
3 tsp. of cumin
1/2 tsp. Nutmeg
1/2 tsp. of cinnamon
2 tsp. turmeric
1/2 tsp. garlic powder
1 tsp. paprika
1 tsp. Turmeric
Salt and Pepper to taste

To garnish:

2-3 large onions, thinly sliced
Oil to fry (optional)
Salt & pepper to taste
Vegan plain yogurt (optional)
Olives, hummus
Mediterranean Cucumber Salad

Cook rice and lentils in veggie broth with all your spices until tender and all liquid is absorbed. (Check starting at 15 minutes.)

Heat a few tsp. of oil over medium-high heat in a skillet. Add onions, salt & pepper and caramelize.

To serve: Layer rice and lentils and top with onions.

Garnish as desired.

Serves 4-6.



Wednesday, July 1, 2015

White Bean "Queso" Dip


Looking for a simple vegan spicy queso? I made one today in under 5 mins, no cooking, peeling, or difficult to find ingredients. Simply good sauce ready to dip your sweet chili Doritos in..lol.

White Bean "Queso" Dip:

1 (15oz) can white beans, DO NOT DRAIN.
1/4 cup nutritional yeast
1/4 cup olive oil
1 Tbsp lemon juice
1/4 cup green salsa
Salt & pepper to taste
Optional - sliced jalapeños

Pour all ingredients into your blender and blend on high until smooth and creamy.
Heat up, or eat as is - its up to you.

Makes about 3 cups.

Friday, June 26, 2015

Easy Sunday Dinner



My daughter asked for her favorite meal pre- vegan : beef tips over mashed potatoes with mushroom gravy, sweet & smokey green peas, and lemon roasted veggies. Challenge accepted!! Anything can be veganized, trust me.
We are in love with all things Gardein. They make great meatless products and help make those pre-vegan meals happen again. We don't use a lot of "fake meats", but this meal was so delicious, it was totally worth it!


Recipes:

Vegan garlic mashed potatoes:

8 cups potatoes, cubed
1 tsp turmeric
Olive oil
2 cup plant milk
1/2 cup vegan butter
5 cloves fresh garlic, pressed
Salt & pepper

Beefless tips & gravy:

2 (9 oz.) Bags of Gardein beefless tips
8 oz. of sliced portobella mushroom
Oil to sautée
2 Tbsp. flour
2 Tbsp. Earth Balance ( or other vegan butter)
1/2 tsp arrowroot  (or corn starch)
1/2 tsp each- cumin, garlic powder & thyme
Salt and Pepper to taste
1 cup vegetable stock

Lemony Roasted Vegetables:

6 cups fresh vegetables  (whatever you have on hand will do)
1 large lemon, juiced
1-2 tsp. Italian seasoning 
Salt and pepper to taste

Smokey Sweet Peas :

2 cups of frozen sweet peas
1/4 cup of vegetable broth
1 tsp paprika

Method:

Preheat oven to 400°.

In a large mixing bowl, toss potatoes with turmeric, salt and pepper and enough olive oil to coat potatoes.

Pour potatoes on to a baking sheet.

On another greased, sheet pan, add mixed vegetables. 

Squeeze fresh lemon juice over vegetables. Add Italian seasoning, and pepper to taste.

Place both sheet pans in the oven to roast for about 30 minutes.

While vegetables and potatoes roast, prepare your beefless tips *and gravy...

In a deep skillet over medium high heat, brown Gardein beefless tips *, mushrooms and onions in a little bit of oil.

Remove beefless tips, mushrooms and onions from the skillet and set aside. * Do not remove liquid from the pan, it will help flavor your gravy!

Add butter and flour to the skillet. Whisk until the lumps are gone.

Add vegetable broth, cumin, garlic powder, thyme, arrowroot, salt and pepper to skillet. Whisk again to combine.

Allow to come to a boil.

Reduce heat to medium.

Add 1/2 cup of plant milk and whisk again.

Add beefless tips and mushrooms back to the gravy. Cook an additional 10 minutes, stirring occasionally, to allow gravy to thicken.

While gravy thickens prepare your potatoes:

Melt 1/2 cup of butter over medium heat. Add crushed garlic.

Allow garlic to flavor butter, but do not let it burn. Once you smell the garlic, it's time to add the milk.

Add 2 cups plant milk to the butter and bring to a simmer.

In a large bowl, blend roasted potatoes, warm milk, salt and pepper with a hand mixer on medium, until smooth and creamy.

In a sauce pan over medium heat, warm up peas, vegetable broth and paprika.

Assemble :

Pour beefless tips and gravy over potatoes. Serve with peas and roasted vegetables.

Makes 4-6 servings

* If you can't find Gardein beefless tips, you can use any beefless tips, seitan, tofu or even just extra mushrooms. 

Serve with crescent rolls Or my Vegan cheddar Biscuits

Monday, June 22, 2015

Lazy Vegan Beer Cheese Sauce




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I'm a busy vegan mom who loves sports and nachos. Short cuts are my friend! I have been making the amazing cheese sauce recipe from veggie on a penny for months, but I hate peeling and boiling veggies. So I used my busy mom skills to come up with a solution for snacks with my husband that will get me back to the game quick. (This recipe does call for beer, so if you're making it for kids, sub it out for water or veggie broth since it will not cook out).


Lazy Vegan Beer Cheese Sauce:

1 can (15 oz) potatoes, drained
1/2 can (15 oz) carrots, drained
1/2 cup nutritional yeast
1/2 cup of your favorite vegan beer ( or veggie broth)
1/2 cup olive oil
1/2 tsp garlic powder
1/2 tsp. onion powder
1/2 tsp.  paprika
1-2 tsp salt
1 Tbsp. apple cider vinegar 
Pickled or fresh jalapeños to taste (optional)

Toss it all in the blender on high until smooth.

Heat in a microwave safe dish and serve with your favorite chips or toss with warm pasta for a delicious vegan mac-n-cheese.

This recipe freezes and reheats well.

You can add to a ice cube tray to freeze into individual servings. 

Makes about 4 cups.

Monday, June 15, 2015

Vegan Fried Green Tomatoes




Living in NC, I have grown up around the most amazing soul food cooks in the world. Trust me when I say you don't know soul food until a southern grandma cooks for you!! This is a southern classic. One of my friends, Traci Carr, taught me 15+ years ago & something every Southern lady must know how to cook. Tonight I was inspired by my husband to create an amazing fried green tomatoes recipe worthy of a true southern kitchen & I impressed myself in the process!!! 
None of this would have been possible without the discovery of  aquafaba... The liquid in a can of chic peas! Anyone interested in learning more about cooking and baking with this vegan magic, check out the Facebook page - Vegan Aquafaba & Meringues


Vegan Fried Green Tomatoes:

2 green tomatoes, sliced
1/2 cup unsweetened plant milk
3 Tbsp aquafaba
1/4 cup flour
1/4 cup corn meal
1/4 - 1/2 tsp chili powder (optional )
Salt & pepper
Oil to fry

Heat oil in deep frying pan over medium heat.

Combine milk, aquafaba, flour, corn meal, chili powder, salt & pepper in a bowl. Stir to make a wet mixture similar to a pancake batter.

Test oil to make sure its ready to fry by dropping a few drops of water into the pan, if it sizzles, it's ready.

Pat your tomato slices dry with a clean dish towel.

Dip green tomatoes into batter to coat.

Place in warm oil to fry.

Fry until golden brown on each side and allow to cool on a paper towel.

Sprinkle with salt while fresh out the oil if desired.

Serve hot with a spicy vegan ranch or top with hot sauce and layer between bread for a delicious vegan sandwich.

Makes 4 servings.

Monday, June 1, 2015

Cheesy Cuban Black Bean & Plantain Bowl



I wanted plantains. I wanted spicy. I wanted black beans and rice. I had fresh peppers in my garden. I had an avocado in the refrigerator. I have a batch of my cheese sauce ready. Sounds like the perfect set up for a rice bowl with lots of flavor! No real introduction today because the family is ready to eat this lovely dish.

Cheesy Cuban Bowl:

2 plantains, peeled and sliced into strips
chili powder (optional)
Oil to pan fry
1 1/2 cup of rice
1/2 cup salsa Verde
1 tsp turmeric
2 cups water
1 med. onion thinly sliced
1 fresh jalapeño, chopped
1 fresh red pepper, chopped
1/2 cup corn
2 (15 oz) cans of black beans, drained& rinsed
1 large avocado, peeled & chopped
1 recipe Lazy Vegan Beer Cheese
Salt and Pepper to taste 

Prepare your rice with the turmeric, salsa Verde and water.

Heat oil over medium heat. Toss plantains in pan and fry until browned on both sides, about 12 minutes.

Sprinkle plantains with chili powder whole still hot. Allow to cool on a paper towel.

You can reuse the pan you just used for your plantains to sautée your onions, peppers, and corn. Cook until browned over medium heat. 

Layer rice, black beans, peppers & onions, fried plantains & avocados. Top with vegan cheese sauce.

makes 4 servings

Tuesday, May 5, 2015

Vegan Baked Enchiladas


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Since going Vegan, how many have noticed that Mexican restaurants are pretty much off the list? As a vegetarian, I never even thought to ask if their beans and rice were ACTUALLY vegetarian because they were on the vegetarian menu. Turns out that most Mexican restaurants add lard (pork fat) to their refried beans and cook their rice in chicken broth! WHY?! My local restaurant even cuts it's guacamole with mayo...yuk! The only thing SFV (safe for vegans) their was the chips and salsa. Such a disappointment and outrage at the same time. I miss going to eat there, but I'm also very upset that I was eating animal products in my vegetarian meals all these years. 

This bit of disappointment, lead us to learn to cook our own Mexican meals at home. These meals we know for sure are SFV and made with all the ingredients we love. I know rice is usually not in enchiladas at your restaurant, but this is our "no rules" way of making them and the kids really love the cheezy rice in their enchiladas and also cheeze on to[p of their enchiladas. They are, after all, suppose to be melty, cheezy, gooey and hearty. Throw these together for company and have your own Mexican Feast by making my Buffalo Jackfruit QuesadillaBlack Bean & Butternut Squash TacosCheezy Cuban Rice BowlBaked & Loaded Stuffed BurritosThe Best Vegan Tacos, Mexican Black Beans & veggies over Crispy Polenta Cakes, & Vegan Queso Blanco


Vegan Baked Enchiladas:

1 (28 oz.) can vegetarian refried beans
1 package of Gardein beefless crumbles (or use crumbled extra firm tofu, pressed well)
1 package of tacos seasoning
1 small can of green chilies (don't drain)
1 can Rotel tomatoes, drained
1 (28 oz) can red enchilada sauce
1 medium red pepper, chopped
1 medium orange pepper, chopped
1 medium  onion, chopped
8 oz. Sliced mushrooms 
1 bunch of kale, chopped & destemed 
Salt & pepper
8 burrito shells

Preheat oven to 350°

Over medium heat, brown beefless crumbles (or tofu) onions, peppers, mushrooms, & kale.

Add taco seasoning & green chillies to the pan.

Cook an additional 3-4 minutes. 

Prepare Vegan nacho cheese sauce.

Coat the bottom of a large casserole dish with enchilada sauce to keep enchiladas from sticking

To assemble:

Layer refried beans, beefless crumbles & veggies. 

Roll tightly like a burrito and place in casserole dish.

Top enchiladas with remaining of enchilada sauce.

Drizzle cheese sauce on top of enchiladas and bake for 25 mintues.

*If you have extra cheese sauce, you can put it in refrigerator or serve with chips on the side.

Makes 8 enchiladas.

Monday, April 27, 2015

Turkish Stuffed Grape Leaves


Today is my daughter's 18th birthday and she requested a Turkish food feast. We made so much food! My husband is Turkish and a great cook. He made his famous green beans stewed in tomatoes and whole garlic cloves while we made lemon roasted potatoes, falafel, hummus and pita, tabouleh, and stuffed grape leaves.
This stuffed grape leaves recipe has been adapted along the way.It's not the bland recipe served in most restaurants. I think you will love this flavorful version. It's evolved from the original into a meal worthy dish!
I will share the other recipes in the future. (Except the Turkish green beans recipe. I may never get from my husband because he never measures or writes anything down)

Stuffed Grape 
1 1/2 cups of rice
3 cups of veggie broth 
1 tsp. Dill
2 fresh chopped chives
2 tsp. tumeric
1/ 4 cup finely chopped fresh parsley
1 tsp. dried mint
Zest of 1 lemon
Salt to taste
1 onion, finely chopped & sautéed
1 (1 lb.) jar of grape leaves
2 large lemons to serve. 

Prepare your rice by cooking it with your veggie broth, dill, turmeric, chives, mint, salt, and lemon zest.

Once your rice is done, fold chopped parsley and onion into your rice.

Place spoonfuls of rice in center of grape leaf and roll like a burrito.





Fill your steamer with water, a little salt, & juice of 1 lemon.

Place grape leaves in a steamer basket.



Steam 15-20 minutes.

Serve with lemon wedges.

Makes 50 pieces.

*If you don't have a steamer, you can place a colander over a pot of boiling water and cover with a plate to make a steamer.

More Turkish recipes From Our Family Turkish Rice & Lentils and Turkish Red Pepper & Walnut Dip