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).