Vegan Vegetable Fried Rice

My kids LOVE Chinese food. They go eat it every Sunday with their Grandma... it's their "thing". Tonight my son asked me to recreate one of his favorites, fried rice.

We started out making rice and scrambled tofu and went from there. It worked out perfectly! We made a few of my Mushroom Egg Rolls  and Gardein orange chick'n to pull it all together. The results were 2 thumbs up from the kids & my husband. Clean plates are always a great sign!

Looking for more great vegan recipes? Try my Buffalo Tempeh over Cheezy Grits, Turkish Stuffed Grape Leaves, Lemon Orzo Soup, Caribbean Burritos, & Lemony Cucumber Salad

Recipe:

1 Tbsp vegan butter 

1 package extra firm tofu

2 Tbsp nutritional yeast 

1 tsp. turmeric 

1 tsp. garlic powder 

1 tsp. paprika 

Black salt  (or regular salt)

Pepper 

2 cups vegetables, diced small

4 cups prepared rice

Soy sauce or coconut aminos to taste

Method: 

Melt butter in a deep, nonstick, skillet over medium heat.

Crumble tofu into small pieces.

Add tofu, vegetables, nutritional yeast, turmeric, garlic powder, paprika, salt and pepper to skillet.

Increase heat to medium high. 

Cook tofu about 8 minutes, until vegetables are tender.

Add Rice and soy sauce to tofu.

"Fry" rice an additional 5 minutes, until slightly browned. 

Makes 6 servings. 

Garlicky Kale and Sausage Pasta

This pasta dish came from a night cooking with my son. I was going to make a (boring) tomato sauce to go with our pasta and Tofurky Italian sausage. Mikey wanted a garlicky sauce and kale, so, we made it happen. 

We started out making a roux, like we would for mac-n-cheese. We wanted a sauce full of garlic and herbs that would be great with the kale. We also wanted it to be creamy like an alfredo sauce. This is our creation. It was easy, full of garlic, creamy, and perfect with kale.. just what we were looking for on this cold night.

Looking for more great vegan family meals? Try my Easy Sunday Dinner, Easy Red Beans & Rice, Portobella Philly Sandwich, Creamy Jackfruit Casserole & BBQ Tempeh over Southwestern Cauliflower "rice"

GARLICKY KALE & SAUSAGE PASTA:

Ingredients :

1 (1 lb.) box pasta

1 package of Tofurky Italian Sausage ,  cut into bite sized pieces*

4 cups chopped kale

3 Tbsp vegan butter 

3 Tbsp of flour

5 cloves of garlic, crushed 

3 cups unsweetened plant milk 

1/2 cup nutritional yeast 

1 Tbsp Italian seasoning 

Salt and Pepper to taste 

Paprika to garnish 

Method:

Cook pasta according to package & drain well.

Sautée Tofurky Italian sausage* & kale over medium heat until sausage is brown and kale is tender.

In a skillet over medium heat, melt butter and flour. 

Allow flour to cook throughly, then add garlic . Cook about 2 minutes. ( Don't allow garlic to burn.)

Add plant milk, nutritional yeast, Italian seasoning, salt and pepper. Whisk continously while milk comes up to a boil to avoid lumps in sauce.

Cook sauce an additional 5 minutes after it boils.

Toss sauce, sausage , kale and pasta together. Garnish with paprika before serving . 

Makes 5 servings . 

* You can use 2 cups chopped mushrooms if you don't want to use the Tofurky Italian Sausage. 

Kale & Almond Pesto Pasta

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The other day, my dear friend, Jennifer, gave me the last of her basil for the year. I wanted to  make a dish worthy of such a lovely gift. This is not you "normal" pesto with pine nuts. Pine nuts are very expensive & this blog is all about affordable family meals. I did a little experiment tonight & it turned out delicious!! I used sliced almonds  ($2 a bag vs. $13 for pine nuts). I added kale, fresh lemon juice and nutritional yeast for a nutritional blast of flavor and tossed in some fresh, colorful cherry tomatoes and kalamata olives. This was truly amazing and easy to make. It only took 20 minutes tonight for dinner!

Looking for more vegan recipes? Try my 3 Cheeze Baked Ziti Al Forno, Vegan Fried Chick'n & Gravy,  Italian Stuffed Eggplant, Roasted Tempeh with Whole Garlic Cloves, Baked Spinach & Artichoke Pasta, Sriracha Black Bean Burgers, & No Bake Banana Oreo Pudding Cups

Recipe:

3 cups fresh basil

1 cup fresh kale

1/3 cup nutritional yeast 

1/2 cup sliced almonds 

5 cloves garlic, crushed 

2/3 cup olive oil *

1 Tbsp fresh lemon juice 

2 tsp. salt

1 box of pasta**

3 cups cherry tomatoes, halved 

1 cup kalamata olives 

Method:

Prepare pasta according to package directions. Drain well. 

While pasta cooks, combine basil, kale, garlic, nutritional yeast, lemon juice, salt, almonds and olive oil in a food processor on high. Process until smooth.

Toss pesto, tomatoes and olives with prepared pasta and serve.

Makes 4 - 5 servings. 

* You can use an avocado if you are oil free. 

** Use gluten-free pasta if you are gluten-free

16 Bean & Sausage Stew

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I LOVE crock pot meals for the Fall. Start it before work and come home to a finished stew. That's as easy as it gets! This was an idea I had when I noticed a bag of dried beans called "16 bean soup". I checked the label, it was vegan ( you never know, so always read the label!). Now I had something new to prepare and I was already thinking up ideas. The classic combination of sausage and beans was the route I decided to take with this bag of beans. I bought some fresh kale, carrots, a few potatoes and some Tofurky Italian sausage. 

Just had to soak my beans overnight, rinse well and remove "debris" before starting my stew idea. I woke up today and put my beans, potatoes and carrots on while I was making lunches for the kids. Covered my beans and veggies with salted water. Turned my crock pot on to low and left it cooking while I worked today. With about 10 mins work, I had dinner ready!

Looking for more Fall Recipes? Try my Easy Pumpkin Spice Cupcakes, Stuffed Cabbage Rolls, Cheezy Butternut Macaroni, Sothwestern Sweet Potato Soup with Applesauce Cornbread, Award Winning Chili, & Sriracha Black Bean Burgers

Recipe:

1 ( 20 0z) bag of dried 16 bean soup mix

water

salt, pepper, and cumin to taste

1 ( 14 oz.) package Tofurky Italian Sausage, cut into bite sized pieces.*

2-3 potatoes, cubed

1 1/2 cups chopped carrots

1 bunch kale, sliced into ribbons

olive oil

red pepper flakes (optional)

Method:

The night before: Rinse beans well. Remove and debris. Cover dry beans completely plus about 2" of water. Cover beans tightly and allow to soak over night.

The next morning: Drain water from beans and rinse well. Pour beans into your crock pot. Cover with enough water to fill crock pot half way. Add salt, pepper, cumin, potatoes, carrots, and red pepper flake.

Cook on low for 6-8 hours. 

When you come home: Cook your Tofurky Italian Sausage* and kale in a little olive oil over medium high heat. Cook until kale is wilted and Tofurky is slightly brown.

Pour Sausage and kale into beans soup. Taste. Adjust salt and pepper if needed. Serve with crusty bread or cornbread for a delicious country style meal.

Makes 6 - 8 servings.

* If you can not find Tofurky, any Vegan sausage or seitan will work. You can also use mushrooms as a substitute if you don't use vegan proteins.

Vegan Fried Chick'n & Gravy

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Anything you can make, I can make vegan!! I have said it over and over. This dinner tonight was my offering to my husband, who used to adore Southern fried chicken and gravy. This is my first attempt at a vegan version of this family classic. I watched several videos and read a few recipes before coming up with my plan. This recipe is really a mixture of all those recipes and my own knowledge as a Southern lady. No processed vegan "meats", this is all homemade. Get ready for a great Southern meal! This would be great served with my Vegan "Cheddar Bay" Biscuits.

Looking for more Southern Vegan Classics? Try my Fried Green Tomatoes, Classic Sunday Dinner, Black Eyed Pea "Caviar", Pulled Jackfruit & NC Style Greens, Big Country Breakfast, Butternut Macaroni & Cheeze, & Pineapple Upside Down Cake

Recipe:

2 cups vital wheat gluten 

2 packs rapid rise yeast

1 Tbsp. Rotisserie chicken seasoning*

Salt & pepper to taste 

1 3/4 cup warm water

32 oz. Vegan chick'n broth (or veggie broth, if you can't find it)

2 cups flour

2 Tbsp. Corn meal

Paprika, salt and pepper 

1 cup unsweetened plant milk 

Method:

In a large mixing bowl, mix vital wheat gluten, yeast, seasoning, salt, pepper, and warm water. It will form a thick, sticky dough. (Don't worry, this is exactly what you want. )

Cover bowl with a damp towel and allow dough to rise for about 30 minutes on the counter. 

Heat your broth to boiling while dough is rising. Also start warming up your oil over medium heat.  

Mix your flour, corn meal, paprika, salt and pepper in a dish.

After 30 mins, separate dough into 12 - 16  pieces (depending on size desired. They will expand about 3x while cooking in broth). Stretch to form a chick'n shape. Do not pull too thin!! You want it to be thick for the best texture. (About 1/2" thickness is perfect.)

Drop your pieces of chick'n into the boiling broth, about 3 pieces at a time. Let cook about 2 minutes on each side.

Remove pieces of chick'n from the broth and coat in flour mixture. 

Drop a few drops of water in your oil to test. If it's hot enough, it will "pop".

Place your flour coated chick'n pieces into the hot oil carefully. 

Cook until golden brown on both sides. 

Let drain and cool on a paper towel. 

While chick'n cools, pour out most of your oil from your frying pan.

Add about 2 Tbsp. of the flour you used to bread your chick'n to the oil left in your frying pan.

Whisk to form a thick paste.

Add your remaining vegan chick'n broth (which should have reduced while you boiled the chick'n in it) to your oil & flour. Whisk until smooth & then add your plant milk.

Let your gravy come to a boil, whisking frequently. Add salt & pepper to taste. Gravy will thicken as it cooks. Once it reaches your desired consistency, pour over your chick'n. (Add a little more flour if it is still too thin until you get a nice thick gravy. Remember to re-season if you add flour!)

Makes 12- 16 pieces of chick'n. 

* if you can't find Rotisserie chicken seasoning, you can mix paprika, salt, pepper, garlic and thyme to make your own seasoning. 

Chocolate Dipped Stuffed Dates (vegan "Snickers")

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This is an idea I have seen floating around a few places, so I wanted to try it at home. My boss was sweet enough to give me a large container of Madjool Dates, so it seemed like a great time to test the idea out on my kids. 

This is back to school week here, so I am actively trying out new lunchbox ideas and treats for my teens. So far, the Gardein Crispy chicken wraps have been the winner for sandwich idea. This little treat won desert, hands down yesterday. These "vegan Snickers bites" were simple enough to make the night before and refrigerate until morning. They held up well in the lunch boxes and the kids shared with friends, who also approved ( always a plus for them as teenagers). 

** If you have a peanut allergy, these can be made substituting any other nut and nut butter, or ( in case of  nut allergy, use a tahini paste and seed mixture (maybe pumpkin?)**

Looking for more great Vegan Deserts or Lunchbox ideas? Try my Easy Pumpkin Spice Cupcakes, Mediterranean Cucumber Salad, Summer Berry Cobbler, Vegan S'Mores Pie, Stuffed Grape Leaves, Fried Green Tomato Sandwiches, & Pineapple Upside Down cake

Recipe:

1/2 cup Vegan semi-sweet chocolate chips ( I used Enjoy Life)

12 Madjool dates, pitted and peeled (peeling is not necessary, but makes the candy smoother)

peanut butter

peanuts

Method: 

1. Using a double boiler, gently heat chocolate chips over low heat until smooth. ( If you do not have a double boiler, boil water in a small pan and heat chocolate chips in a small bowl placed over the pan to avoid direct heat on the chocolate). 

2. While chocolate melts, stuff your dates. Place a layer of peanuts in your dates. Top peanuts with peanut butter to fill dates.

3. Once chocolate is smooth, remove from heat.

4. Roll dates in warm chocolate quickly to coat ( Careful not to melt peanut butter)

5. Place dates on a plate covered in parchment paper.

6. Refrigerate dates for at least an hour to allow chocolate to set. ( I let them set overnight and they held up well in my kids lunchboxes).

Makes a dozen "Snickers" bites.

Basic Marinara Sauce

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It's late into Summer and my Grandma just harvested some of her last tomatoes for the season. She gave me several tomatoes yesterday when I went to visit. Today I decided to take full advantage of those lovely tomatoes and make a marinara sauce. 

I will write this recipe two ways. If you don't have fresh tomatoes, or just don't have the time to steam and peel a bunch of tomatoes before dinner, I will write an option using canned crushed tomatoes too. There is nothing like making a fresh from the garden sauce, but I understand it's not always possible. Take the help & use the cans if you need it.. your family will not complain. It will still be more impressive than just dumping sauce from a jar.

Looking for more simple vegan recipes? Try my Easy Sunday Dinner , Red Beans & Rice, Chili & Cornbread Casserole, Portobella Philly & Cheeze, Hot Chili Ramen with Tofu & Veggies, Mediterranean Cucumber Salad & Pumpkin Spice Cupcakes

Recipe:

About 10 medium tomatoes, steamed, pealed and seeded to equal 4 cups of crushed tomatoes. (Or 4 cups of canned crushed tomatoes)

1/3 cup good olive oil

1 small onion, diced

5 cloves sliced garlic

1 handful of fresh basil, sliced into ribbons 

Salt & pepper to taste 

(*, ** see notes for variations) 

Method:

Heat oil and onion 

over medium heat in a deep sauce pan.

Cook onion until tender.

Add basil and garlic to oil.

Cook an additional 30 seconds, just until fragrant. 

Once you can smell the garlic, add your crushed tomatoes, salt & pepper. 

Reduce to simmer. 

Cover and cook over low heat while you prepare your pasta and garlic bread.

*For a smoother sauce, use a submersion blender (or pour into a  standard blender) and puree until smooth before serving. 

** For a thicker sauce, add tomato paste, a Tbsp. at a time until desired thickness. 

Makes 4-6 servings of sauce. 

Easy Pumpkin Spice Cupcakes

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This is not an original recipe. I have been making these for so long, I don't know where I saw the original recipe. This is the EASIEST pumpkin spice cupcake recipe you will ever make. They are so moist and delicious they will "wow" anyone. They are also "accidentally vegan", so even if you share the recipe, no one will "connect the dots" unless you want them to know it's vegan. I love making these for potlucks because they are so easy & make me look like a rock star baker.

Looking for more Vegan Deserts? Try my Summer Berry Cobbler, Pineapple Upside Down Cake, Orange Creamsicle Cupcakes, Chocolate Covered Cherry Cupcakes, Banana Pudding Pie, Vegan S'Mores Pie, & Blueberry Oatmeal Breakfast Cookies

Recipe:

1 box of Spice Cake mix*

3/4 can (15 oz) can of Pure Pumpkin 

1 (16 oz) prepared cream cheese icing.. (check the label, but most are vegan!)

Preheat oven to 350°

Mix together cake mix and pumpkin until smooth. (* if you can't find spice cake mix, use a yellow cake mix & add 1 tsp of pumpkin pie spice)

Pour batter into paper lined cupcake pan. (It will be thick, like peanut butter.)

Bake 17-20 minutes. 

Allow to cool completely before icing.

Make 1 dozen cupcakes. 

Hidden Veggie Macaroni

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We have a "picky eater" in our house. Getting vegetables into her is sometimes a challenge, to say the least. I "hide" vegetables in everything from smoothies to pasta sauce to make sure she is eating balanced meals. 

This meal is full of vegetables, but your "picky eater" will never pick them out in this sauce.  I added broccoli because my daughter actually likes broccoli, but if your child prefers another vegetable, just substitute that vegetable as the "obvious veggie" to get them to try the pasta. Yes, broccoli is my bait! Make it your own recipe because you know what works best for your family.

Looking for more Vegan family meals? Try my Hearty Hidden Veggie Spaghetti, Easy Sunday Dinner, Portobella Philly & Cheeze, Creamy Jackfruit Casserole, Chili & Cornbread Casserole & finish with my Summer Berry Cobbler

Recipe:

1/3 cup oil of choice 

1 tsp. Chopped fresh garlic 

1 cup yellow squash, chopped * 

1 cup carrots, chopped 

2 cups cauliflower, chopped 

2 1/2 cups of unsweetened  plant milk

  1/2 tsp. onion powder

1/2 tsp. Garlic powder 

1/2 tsp. Paprika 

1 Tbsp. Fresh lemon juice 

1/2 cup nutritional yeast 

Salt and Pepper to taste 

3 cups steamed broccoli 

1 (16 oz) package of pasta

Cook pasta according to package. Drain and return to the pot.

Heat oil and garlic over medium heat, just until the garlic becomes fragrant. 

Add plant milk and allow to come to a boil. 

Add cauliflower, squash, carrots, paprika, onion powder, salt and pepper. 

Cook an additional 10 - 12 minutes,  until vegetables are soft.

Pour milk and veggies into a high powdered blender. 

Add nutritional yeast  and lemon juice. 

* adjust salt and pepper if needed*

Blend on high until smooth. 

Pour vegetable sauce over pasta.

Add broccoli and stir to combine. 

Cook over medium heat an additional 2-3 minutes to thicken sauce.

Makes 4 - 5 servings.

* If you cannot find yellow squash, you can use any squash you like. (Butternut is great) If you are using zucchini or eggplant, make sure you peel the skins off first so it doesn't make your cheese sauce a funny color ( which can make picky eaters suspicious!). 

  

Protein Power Burrito

I have been walking daily and becoming more interested in my physical fitness. This is my high protein creation to help me build a little muscle and nourish my body. The "meat" is so healthy. It's full of tempeh, seeds and lots of flavor. After all, if it doesn't taste good, you are not going to eat it, right? 

Recipe:

high protein "meat" :

1 (8oz.) Package tempeh, crumbled

1 Tbsp. Chia seeds

1/3 cup pumpkin seeds

1/3 cup sunflower seeds

1 Tbsp. Ground flax seed

1 tsp. Cumin

1 tsp. Smokey paprika

1/2 tsp. Garlic powder

1/2 tsp. Onion powder

1/2 tsp. Chili powder (optional)

1 Tbsp. Nutritional yeast

1 tsp. Salt

Pepper to taste

2/3 cup veggie broth

Burrito filling:

1 cup nopalitas

1 medium onion, sliced

1 red pepper, sliced

1 cup corn

1 (15 oz.) Can black beans, rinsed & drained

1 (15 oz.) Can pinto beans, rinsed & drained

6-8 flour tortillas

Salsa to top (optional)

Combine all "meat" ingredients, except broth, in a food processor.

Pulse on high until a "meaty" texture is reached.

Pour "meat" into a frying pan. Add broth.

Cook on medium high heat for about 10 mintues, until liquid is absorded.

Set "meat" aside.

Cook onions, peppers, nopalitas, & corn over medium high heat until tender. 

Add beans to your pan and heat throughly.

Layer "meat" and veggies into your torillas and roll tightly.

Top with salsa and serve.

Makes 6-8 servings.

Oven Baked Cactus Tacos

Last week my boss retired and we through a big party at work. My boss is a spicy foods enthusiast, so we had a lot of spicy foods at the party. One dish really excited me at the party. The dish was made from cactus. Cactus is something I have never had the pleasure of trying before the party. I asked around and found out a coworker had made this dish. I wanted to know more, so I  sat down with her and found out what was in the "cactus salsa". After trying the cactus dish, I immediately went to the store and purchased nopalitos  (cactus) to use in a meal this week...  and this was what I came up with:

Recipe:

1 package of Gardein beefless crumbles 

2 Tbsp. Chipotle peppers 

1 medium onion, diced 

1 (15 oz) can pintos, drained and rinsed 

1 tsp. Cumin 

1 tsp. Paprika 

1 cup chopped pickled nopalitos 

Olive oil 

1 cup Daiya pepper jack cheese 

5 minute Vegan Beer Cheese Sauce

8-10 taco shells

Fresh spinach and salsa to serve 

Method:

Preheat oven to 400°

Cook Gardein beefless crumbles with Chipotle peppers, onions, nopalitos, pintos, cumin, and paprika in olive oil over medium heat for about 8 minutes. 

Layer taco shells with Daiya pepper jack cheese, Gardein beefless crumbles, and top with vegan beer cheese sauce. 

Bake tacos in the oven about 15 minutes until browned. 

Top with fresh spinach to serve.

Makes 8-10 tacos.

Mediterranean Cucumber Salad

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This is my husband's favorite lite meal. We make this lovely, colorful, salad frequently. It's a great salad to keep in the refrigerator during the summer, or take to the pool. It's bright and refreshing with fresh lemon juice and parsley, a perfect dish to take to a picnic or cook out.

Looking for more great Vegans recipes? Try my Vegan Cabbage Rolls, Summer Berry Cobbler, Sriracha Black Bean Burger, Mediterranean Hummus Pizza, Hearty Vegan Spaghetti, & Vegan Philly & Cheese

Recipe:

3 medium cucumbers, pealed and chopped into bite sized pieces 

2 medium tomatoes, chopped 

1 medium purple onion, chopped

1/2 cup of fresh parsley, chopped 

Juice of 1 large or 2 small lemons 

1 cup olive oil 

1 tsp. Italian seasoning 

1/2 tsp. Dried mint leaves 

Salt and Pepper to taste 

Method:

Toss all ingredients together in a large mixing bowl and cover.

Let marinate at least 1 hour before serving. 

Makes 6 servings. 

Mexican Lasagna

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Today was one of those days. I couldn't figure out what to cook for dinner & I, honestly,  didn't want to cook dinner. I have been busy this week because my oldest son is getting married this weekend. Cooking has been low on my list, to say the least. This dish helps me to keep my sanity for a few reasons. First, it was easy. Second, used up some left over rice, peppers and onions  I had from earlier this week, along with a container of my white bean queso I had in my freezer. The best part is probably the fact that I can eat off this dish several times and not worry about cooking until after the wedding festivities! I love a good casserole for a busy week! 

Looking for more Vegan Latin Style Dishes? Try my

 Buffalo Jackfruit Quesadilla, Cheezy Cuban Black Bean & Plantians Bowl  Vegan Tacos ,  Vegan Caribbean Burrito, Chick'n & Bac'n stuffed Jalapenos, Chipotle Mac-N-Cheeze & Smokey Lentils

                            

Recipe:

2 cups of prepared Rice 

1 (13 oz. )Gardein beefless crumbles *

1 small red onion, diced 

1 small red pepper, diced 

1 small orange pepper, diced 

5 oz. Fresh spinach, chopped 

1/4 cup Spanish olives, chopped 

1 (15oz ) can of black beans, drained and rinsed 

1 cup of corn 

1 tsp. Cumin 

1 tsp. Paprika 

1/2 tsp. Garlic powder 

Salt and Pepper to taste 

2 cups White Bean Queso sauce **

1 (10 oz) can of tomatoes with green chilies 

8 flour Tortillas 

Vegan sour cream to garnish, optional 

Method :

Preheat oven to 350°

Over medium high heat, brown Gardein beefless crumbles *, peppers, onions, &  corn.

Add paprika, cumin, garlic powder, salt and pepper  to Gardein beefless crumbles &cook an additional 2 minutes. 

In a large mixing bowl, combine Gardein beefless crumbles,  rice, spinach, olives, and black beans. Mix well.

In another mixing bowl, mix White Bean Queso sauce with tomatoes with green chilies. 

Spray your casserole dish with non stick spray. Layer 4 tortillas to cover bottom of dish.

Top tortillas with 1/2 Gardein beefless crumbles & rice mixture. Spread evenly.

Top Gardein beefless crumbles and rice with 1/2 of the White Bean Queso sauce and tomatoes. 

Repeat thelse layers twice.

Bake 25 minutes. 

Serve topped with vegan sour cream. 

Makes 8 servings. 

* If you can't find Gardein, any vegan beefless crumbles or 8 oz. of chopped mushrooms will work just fine.

** If you don't have time to make my amazing White Bean Queso sauce, substitute any vegan cheese sauce you like or shredded vegan pepper jack cheese.

Vegan Cabbage Rolls with homemade spicy, smokey tomato sauce

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Cabbage rolls are such a simple meal. They are easy to make & a common dinner  in most homes. These are a little different than the cabbage rolls your mother used to make. I top these cabbage rolls in my homemade tomato sauce that's a bit spicy and smokey thanks to the paprika in my recipe. There are a few ways to customize this recipe. If you don't like it spicy, use plain diced tomatoes. Make it your own! 

Looking for Vegan Family Style Meals? Try my Family Style Dinner, Kale Stuffed Eggplant Parm, Vegan Family Breakfast, Baked Spinach & Artichoke Pasta, Cheezy Butternut Pasta, Vegan Chick'n Casserole, 3 Cheeze Ziti Al Forno, & Summer Berry Cobbler

Recipe :

Tomato Sauce-

Olive oil 

3 Tbsp. diced onion

1/2 cup veggie broth 

1 tsp. smoked paprika 

1 (14 oz.) Can of diced tomatoes with green chilies (use plain if you don't want it spicy)

1/4 cup tomato paste 

Salt & pepper to taste 

Cabbage Rolls -

8 cabbage leaves

8 oz. Mushrooms 

1 small red pepper, diced

1 small purple onion, diced 

2 cups cooked quinoa (or rice)

1 tsp. Italian seasoning 

Salt & pepper to taste 

Method :

Preheat oven to 350°

1. Prepare the cabbage leaves:

Remove tough stem from cabbage leaves with a sharp knife and steam for about 6-8 minutes until softened, but not mushy. Don't over cook the cabbage. It will cook some more in the oven. You just want it soft enough to work with when stuffing & rolling the cabbage. 

Set cabbage leaves aside to cool.

2. Make the sauce:

 In a skillet over medium heat, sautée 3 Tbsp. of onion in a bit of olive oil until soft and translucent.

Add diced tomatoes, tomato paste, veggie broth, paprika, salt and pepper. Heat through. 

Add warm tomatoes to blender and puree until smooth. 

3. Prepare the filling:

Cook mushrooms, onions and peppers in a skillet over medium heat with Italian seasoning.

Remove from heat and add quinoa (or rice) & 1/2 cup of tomato sauce to mushrooms . Mix well. 

4. Assemble:

Place 1/8 of mushroom & quinoa on each cabbage leaf.

Fold both ends of the cabbage over the filling. Roll tightly, like a burrito, sealing off the filling. 

Place cabbage rolls into a greased casserole dish and top with sauce.

5. Bake:

Bake 20 minutes. 

Makes 4 servings. 

Summer Berry Cobbler

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This year has been a good year for berries in North Carolina. Lots of berries means it's time to make a cobbler, because that's what we do here in the South. This is an EASY recipe... really as easy as it gets with Southern style deserts.

Looking for more Southern Style Classics? Try my Savory Veggie Packed Grits, Fried Green Tomatoes, Classic Sunday Dinner, Banana Pudding Pie, NC Style Pulled Jackfruit & Greens, Cheezy Butternut Macaroni, Vegan Chick'n Casserole, & Easy Pineapple Upside Down Cake

Recipe:

5 cups mixed berries

1 cup of all purpose flour

1 cup of sugar

1/2 cup of plant milk

1 stick (1/2 cup) vegan butter, room temperature 

1 tsp. vanilla extract 

Method :

Preheat oven to 400°

Pour berries into a 2 quart casserole 

Mix flour and sugar in a mixing bowl with a  whisk to combine. 

Add butter, milk and vanilla to flour. Mix well. 

Pour batter over berries.

Bake 45 minutes. 

Makes 4 servings. 

* delicious over nice cream!!

Cheezy Chick'n &Bac'n Stuffed Jalapeños

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Wow!!! Just wow!! This is the appetizer recipe you NEED for your Super Bowl Party, Next gathering or just because you love spicy, cheezy, smokey, jackfruit stuffed into jalapeños. I impressed myself and probably ate far to many tonight, but I have NO REGRETS! Please, stop reading this blog and go make these for yourself NOW!! Then spread the vegan goodness everywhere!

Looking for more great Jackfruit recipes? Try my Buffalo Jackfruit Quesadillas, or my AMAZING Creamy Jackfruit & Poppyseed Casserole ( Vegan Chick'n Casserole)

Recipe :

2 (17oz ) cans of young green jackfruit
1 dozen jalapeños, steamed, seeded and cut in half
2 Tbsp vegan butter
2 Tbsp flour
1 tsp. Salt
1/2 tsp garlic powder
1/2 tsp  onion powder
1/2 tsp paprika
1 cup unsweetened plant milk
1/4 cup Nutritional yeast
3 Tbsp. Bac-os  (or other vegan bacon bits)

Topping:

1/2 sleeve Ritz crackers
1 tsp parsley
1 Tbsp vegan butter
Salt and Pepper to taste

Assembly :

Preheat oven to 400°

Sautée jackfruit over high heat about 8 mins until browned.

Over medium heat, heat butter until melted. Add flour, salt, garlic powder, onion powder, & paprika. Whisk continously.

Add milk, bacos and nutritional yeast. Whisk continously until smooth and bubbly.

Mix jackfruit and Bac'n cheeze sauce in a mixing bowl.

Stuff jackfruit into jalapeños.

Crush Ritz. Add to a bowl with parsley, salt and pepper & butter.

Microwave Ritz 30 seconds. Mix well.

Top jalapeños with Ritz.

Spray cookie sheet with non stick spray.

Place jalapeños on cookie sheet and cook 20 minutes.

Allow to cool 5 minutes  before serving.

Makes 24 jalapeño poppers!