The BEST vegan Sausage-less balls Ever!

What happened today, changed my life & upped my cooking a HUGE notch! I got a tip today about adding cream cheese to your Sausage-less balls to keep them tender. O-M-G!! I will NEVER make them any other way again!! 

Recipe: 

1 package LightLife smart sausage 

1 (8oz) bag vegan shredded cheddar style cheeze. 

1.5 cups Bisquik 

4 oz. Vegan cream cheeze 

1/2 tsp. chilli powder (optional)

Salt & pepper

Dipping sauce: 

Vegan ranch (or sour cream)

Hot sauce to taste.

Method:

1. Preheat oven to 425.

2. Combine all ingredients for Sausage-less balls in a large mixing bowl by hand (*plastic gloves makes this easier, if you have long nails)

3. Roll mixture into 1/2" balls

4. Place evenly on a greased cookie sheet.

5. Cook for 20 minutes, or until Sausage-less ballsare thoroughly cooked.

6. In a mixing bowl, combine vegan ranch & hot sauce to taste.  

7. Remove Sausage-less balls and serve immediately with spicy ranch. 

Makes 8 -10 servings

Greek Pinwheels

Merry Christmas Eve!! This is the best night of the year in pur family! The night when everyone gathers at my Grandparents house for finger foods, gift exchange, and quality family time. This is our holiday tradition ❤ 

Tonight I came up with something new to share with my family. Thankfully,  after many years bringing vegan food to our gathering, they have come to trust me & try it! I'm so lucky to have a family who is open minded and loves my food! 

Now, on to what you really came for...

Recipe:

1 (13.2 oz) package of refrigerator puff pastry 

1 cup shredded spinach

1/2 cup chopped sun dried tomatoes 

10 kalamata olives ,pitted & chopped

1/2 cup Vegan mozerrella 

1/3 cup vegan butter, melted

Greek seasoning 

Chopped parsley (optional)

Method:

1. Preheat oven to 425.

2. Roll out your puff pastry.

3. Top with spinach, sun dried tomatoes, olives, & vegan mozerrella cheeze. 

4. Roll pastry up tightly.

5. Wrap in plastic wrap & place in refrigerator for about 20 minutes 

6. Grease a baking sheet

7. Cut cold pastry into 1/3" strips

8. Place each piece on your greased baking sheet.

9. Mix Greek seasoning with melted butter. 

10. Brusheach piece with Greek butter.

11. Bake about 20 minutes, or until golden brown. 

12. Sprinkle with fresh parsley before serving .

Makes 16-20 pieces.

Easy Chick'n & Dumplings

I grew up in the south eating my Grandma's Famous Chicken and Dumplings. Every get together we attended she was in charge of this dish & the collard greens. No One else was allowed to touch that dish. This has been the one dish I hesitated to "veganize" because I thought my family would not approve of me attempting to make her famous recipe - in any form. 

Let me start by saying, this is not my Grandma's recipe. I cannot make handmade dumplings as delicate and perfect as she did - I have tried, but she has a talent there that no one can match. I decided not to copy her recipe. Instead, I decided to make this dish the most simple and quick way I could because this blog is about how to feed your family vegan meals on a budget and as quick as possible. I used all the "cheater" products I could & I'm not sorry. My husband and family loved this & appreciated how quickly I got them a hot meal on this freezing Winter day. It's not the old fashion way, but it's the way that I make it now. 

Recipe: 

1 (24 oz.) box of frozen flat dumplings - do not thaw. 2 (8 oz) Tofurky slow roasted chick'n 2 (32 oz.) boxes of Vegetarian Chichen broth* 2 bouillon cubes 1/2 cup of vegan protein broth to thicken** 1 tsp onion powder

salt & pepper to taste

Method:

1. Heat vegetarian chicken broth, vegan protein broth, salt & pepper, onion powder, and bouillon cubes to rolling boil over medium high heat.

2. Add your dumplings about 10 at a time. Stir after adding each batch of dumplings. Stir several times while cooking to keep them separated. Do not reduce heat.

3. Cook about 10 minutes- until dumplings are tender. You may need to add some water as the dumplings cook to make sure there is enough liquid to cook the dumplings without burning the dumplings at the bottom of the pan.

4. Add Tofurky chick'n. Stir to combine. Cook about 2 more minutes and serve.

Makes enough for 6 -8 servings.

* If you cannot find vegetarian chicken broth - use enough bouillon cubes and water to make the 32 oz. of "chicken" broth

** I found the vegan protein broth at Walmart. It should be easy to find anywhere, but if you cannot find the vegan protein broth, you can take about 1/2 cup of the hot liquid from your pot and mix with 2 tsp. corn starch. Once this mixture is smooth, return to the pot. This will thicken your "soup".

Vegan Southwestern Frittata

This is my new, absolutely favorite recipe!!! So easy to whip up using any veggies you have on hand. Easy brunch meal for company or just a weeknight dinner. Trust me... this is your new favorite recipe!!

Recipe:

Filling -

14 oz. LightLife vegan sausage
1 cup butternut squash
1 small onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped (optional)
2 cups chopped kale
8 oz. Baby bella mushrooms
15 oz. black beans, rinse & drain
11 oz. Corn, rinse & drain
Salt & pepper
Chili powder (optional)
Paprika
Cumin
Olive oil to cook

Also -

4 oz. Vegan cheddar cheese

"Egg" mixture-

2 cups garbanzo bean flour
2 cups veggie broth (or water)
2 Tbsp nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Indian black salt (optional)
Salt & Pepper to taste

Amazing sauce -

1 (10 oz) can rotel w/ green chillies
1 cup butternut squash
4 oz. Vegan cheddar cheese
1/4 cup vegan sour cream
Salt & pepper

1. Preheat oven to 425°

2. Cook all filling ingredients together in a large non stick pan over medium high heat until tender.

3. Spray 11×13 casserole dish with no stick spray.

4. Pour filling into the pan. Add 4 oz. Vegan cheddar cheese.

5. Combine all ingredients for the "egg" mixture in a mixing bowl. Use a whisk to break up any lumps.

6. Pour "egg" mixture over filling & stir to combine well.

7. Put casserole dish in the oven for about 30 minutes.... check starting at 20 minutes.

8. While the frittata is cooking, boil your 1 cup of butternut squash in a small pan over medium high heat until tender.

9. Once the butternut squash is tender, drain well and add to a high speed blender.

10. Add rotel, 4 oz.of vegan cheese, and vegan sour cream to the blender.

11. Puree sauce until smooth. taste. Add salt & pepper to taste.

12. Heat "amazing sauce in a small sauce pan before pouring over frittata.

13. Remove frittata from oven. Allow to cool a few minutes.

14. Serve frittata topped with "amazing sauce".

Makes 8 servings (maybe... this NEVER survives 4 hungry people at my house).

Chic pea Omelet

As an Events Manager, I have to plan menus with clients every week.  Unfortunately, most menus are not cruelty free 😐. Last Sunday, at a lady's brunch, I got to plan a vegan meal for a breastfeeding mama. She was a soy free vegan, so I personally prepared her meal to make sure her dietary needs were met completely. As much as I love my team, they don't always have a clear picture of veganism. Best to do it yourself when it's this important. 

I made this Chicpea Omelet stuffed with portabella mushrooms, onions, colorful bell peppers, spinach, Follow Your Heart vegan cheese, and topped with fresh sliced tomatoes and chives. I served this with Annie's all natural organic biscuits (which are accidentally vegan!) and a parfait made with coconut milk yogurt and fresh berries. When the brunch was over, she thanked me for a great meal. This really made my day! 

As a vegan, you never know what kind of meal you will be served at a function. I have had amazing chef created dishes with fruit sorbet as desert... I have also been served salad covered in ranch with rice mixed with spaghetti sauce served with chocolate cake (the same non vegan chocolate cake served to everyone else). I was very happy to have made this event special for this mama. 

RECIPE:

1 1/2 cups chic pea flour

1 1/2 cups water

1/2 tsp. Garlic powder 

1/2 tsp. Onion powder 

1/2 tsp. Turmeric 

2 Tbsp. Nutritional yeast 

Indian black salt to taste(optional)

Salt & pepper

Vegan butter

2 large Portobello mushrooms, sliced

1 Tbsp. Cornstarch 

1/2 cup mushroom or vegetable broth

2 small bell peppers, sliced

1 purple onion, sliced

4 cups of spinach, sliced 

Vegan cheese (optional)

4 roma tomatoes, sliced

Fresh chives 

METHOD:

Mix chic pea flour, water, garlic powder, onion powder, nutritional yeast, turmeric, Indian black salt (or regular salt) and pepper in a mixing bowl until smooth. 

In a medium sized skillet over medium heat, melt enough vegan butter to coat the bottom of the pan. 

Pour about 1/4 the chic pea flour mixture into the skillet.

Allow the omelette to cook, undisturbed, until it "sets" (becomes solid).

Remove pan from heat. 

Use a dinner plate to cover the pan.

Flip the pan over into the dinner plate to remove your omelette from the skillet.(This is the easy way to flip your omelette without tearing it up). 

Place empty skillet back over medium heat. 

Add a little more vegan butter to coat your skillet. 

Slide your omlette back into the pan.

Cook about 2 more minutes. Do not overcook. Omelette should still be able to fold without breaking. It should appear be light & fluffy. 

Repeat with your next 3 omelettes. 

Set your omlettes aside and prepare your filling.

In deep skillet over medium high heat, sautee sliced mushrooms with a little vegan butter. 

When mushrooms are browned, sprinkle with cornstarch and add broth.

Cook mushrooms in broth until a "gravy" forms. Add salt & pepper to taste. 

Set mushrooms aside. 

Sautee onions, peppers, and spinach together until they are tender. 

Set aside.

ASSEMBLY:

Lay your omlette on a plate

Put your cheese on one side of the omelette 

Layer 1/4 the mushrooms over your cheese

Top mushrooms with 1/4 of your onions, peppers, and spinach 

Fold your omelette over the vegetables 

Top omlette with sliced tomatoes and chives

Repeat until you have 4 vegan omelettes 

**Makes 4 omelettes**

Chili & Cheeze Gnocchi

This dish started out as an accident tonight, but ended up being a new family favorite. 

My son had requested gnocchi with tomato sauce and Gardein beefless crumbles. As I started pulling items out the pantry and refrigerator, I noticed I was missing one key ingredient in this plan: the Gardein beefless crumbles. No problem, I'll just grab some mushrooms. One problem, I didn't have any mushrooms! Mikey doesn't like just gnocchi and tomato sauce, so on to "Plan B".

I started searching the pantry and refrigerator for ideas. Green beans, corn, chipotle Just Mayo, maple syrup, beets, oatmeal.. no. Then I saw 2 cans of vegan chili. Yes. Chili is kinda a vegan "tomato & meat sauce". It was worth a try to avoid a last minute run to the grocery store after a day spent cleaning out the garage in 90° weather .

This "mistake" was perfect! My husband and son both had seconds! I love it when a moment of desperate creativity becomes a masterpiece. The bonus part is that it only took a few minutes to prep, a few minutes to cook, and it was very inexpensive to make. This is my favorite kind of recipe - perfect for a busy mom after a hard day!

If you like this easy vegan recipe, try my Easy Vegan Sunday Dinner, Cheezy Tater Tot Casserole, Mediterranean Cucumber Salad, Summer Berry Cobbler, Turkish Lentils and Rice, Pumpkin Spice Cupcakes, & Kale & Almond Pesto Pasta

On to the recipe...

Ingredients:

2 packages of gnocchi
2 cans of vegan chili
1 cup Follow Your Heart vegan cheeze
(That's it!)
Optional: fresh, chopped parsley, to garnish

Method:

1. Preheat oveoven to 450°.

2. Bring a pot of water to a boil over medium heat .

3. Once your water is at a rolling boil, add a generous amount of salt.

4. Add your gnocchi to your salted water & boil 2-3 minutes (gnocchi will float when ready).

5. Drain gnocchi well.

6. Grease an 11x13" casserole dish with vegan butter.

7. Pour gnocchi into your greased casserole and top with chili and cheeze.

8. Cook gnocchi 20-25 minutes ,until cheeze is melted.

9. Garnish with parsley, if desired.

Serving suggestion - vegan crescent rolls and salad.

Makes 4-6 servings