tag:blogger.com,1999:blog-33522761476721109302024-03-05T14:05:27.840-08:00Christi's Vegan LifeEasy, budget friendly, vegan recipes for the entire family.Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-3352276147672110930.post-21078880029433176902021-08-02T19:51:00.003-07:002021-08-02T19:51:49.601-07:00Buffalo Jackfruit Dip <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoI-sFRHiPPA52o4j5Mp-SSuQJh3IhnGtYC_heYho1FeRnDZWfdC7ndo2zMzkYCOTJXuvwNSwZUz3lHY6YXiC0wBtxSqSRqQmjsJV6qijSs5gIYLVjJ55zZwzxTU_Z71n1o0Rt6Cd0f4E/s2048/1627918589308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoI-sFRHiPPA52o4j5Mp-SSuQJh3IhnGtYC_heYho1FeRnDZWfdC7ndo2zMzkYCOTJXuvwNSwZUz3lHY6YXiC0wBtxSqSRqQmjsJV6qijSs5gIYLVjJ55zZwzxTU_Z71n1o0Rt6Cd0f4E/s320/1627918589308.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">BUFFALO JACKFRUIT DIP </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredients:</div><div class="separator" style="clear: both; text-align: center;">2 ( 8 oz.) Vegan Cream Cheese </div><div class="separator" style="clear: both; text-align: center;">2 cans green jackfruit in brine or water</div><div class="separator" style="clear: both; text-align: center;">1 tsp. garlic powder </div><div class="separator" style="clear: both; text-align: center;">1 tsp. onion powder </div><div class="separator" style="clear: both; text-align: center;">1 tsp. paprika </div><div class="separator" style="clear: both; text-align: center;">Salt & Pepper </div><div class="separator" style="clear: both; text-align: center;">1/2 cup Buffalo sauce </div><div class="separator" style="clear: both; text-align: center;">1/2 cup Vegan Ranch </div><div class="separator" style="clear: both; text-align: center;">4 oz. Vegan cheddar cheese shreds</div><div class="separator" style="clear: both; text-align: center;">Chopped Parsley </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Method:</div><div class="separator" style="clear: both; text-align: center;">1. Preheat oven to 425°</div><div class="separator" style="clear: both; text-align: center;">2. Drain jackfruit completely- squeeze extra water out of the jackfruit. </div><div class="separator" style="clear: both; text-align: center;">3. Spray a sheet pan with non stick spray</div><div class="separator" style="clear: both; text-align: center;">4. Shred jackfruit with your hands or a fork and place on sheet pan.</div><div class="separator" style="clear: both; text-align: center;">5. Place jackfruit in the oven until it is dried out and no longer translucent. </div><div class="separator" style="clear: both; text-align: center;">6. Empty cream cheese into a mixing bowl and microwave until softened.</div><div class="separator" style="clear: both; text-align: center;">7. Add jackfruit, garlic powder, onion powder, paprika, salt, pepper, 1/4 cup Buffalo sauce, 1/4 cup of ranch, and 3/4 of cheddar cheese to cream cheese and mix until blended. </div><div class="separator" style="clear: both; text-align: center;">8. Spray an 8x8 pan with non stick spray and add cream cheese mixture.</div><div class="separator" style="clear: both; text-align: center;">9. Swirl the remaining Buffalo sauce & ranch on top of the cream cheese. </div><div class="separator" style="clear: both; text-align: center;">10. Sprinkle with the remaining cheese & Parsley. Cover with tin foil </div><div class="separator" style="clear: both; text-align: center;">11. Bake for 20 minutes covered.</div><div class="separator" style="clear: both; text-align: center;">12. Remove tin foil and bake an additional 5 minutes until cheese has completely melted.</div><div class="separator" style="clear: both; text-align: center;">13. Remove from oven and let cool for 5 minutes before serving with chips. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Makes 8 servings</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Tip: use leftover Buffalo Jackfruit dip as a filling for a quesadilla the next day.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> </div><br /> <p></p>Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-87364564071293165512021-03-03T20:30:00.000-08:002021-03-03T20:30:04.818-08:00Kimchi & Mushroom Ramen <p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWkZXLvaj_ruF6PQDGnkdNeaEgJ3jM04panOjSD7xeunS7-OgmYzp0v6QouLyid9pL85HDwR-OIWgFy3O-RmLlY5wKfu8pdTHpFa41N9SKG8ONPZaMJuUygW1Y46lSleuhaQ2rrJ1iAI/s1080/1614826802696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1079" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWkZXLvaj_ruF6PQDGnkdNeaEgJ3jM04panOjSD7xeunS7-OgmYzp0v6QouLyid9pL85HDwR-OIWgFy3O-RmLlY5wKfu8pdTHpFa41N9SKG8ONPZaMJuUygW1Y46lSleuhaQ2rrJ1iAI/s320/1614826802696.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">INGREDIENTS:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">6 cups vegetable broth </div><div class="separator" style="clear: both; text-align: center;">8 oz. of vegan Kimchi</div><div class="separator" style="clear: both; text-align: center;">4 bunches of ramen</div><div class="separator" style="clear: both; text-align: center;">Fresh mushrooms </div><div class="separator" style="clear: both; text-align: center;">Soy sauce </div><div class="separator" style="clear: both; text-align: center;">Sriracha (optional)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">METHOD:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">1. Heat broth to boiling</div><div class="separator" style="clear: both; text-align: center;">2. Add mushrooms </div><div class="separator" style="clear: both; text-align: center;">3. Add ramen & cook until almost ready</div><div class="separator" style="clear: both; text-align: center;">4. Add kimchi </div><div class="separator" style="clear: both; text-align: center;">5. Flavor with Soy sauce and Sriracha </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Makes 4 servings </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: right;"><br /></div><br /><p></p>Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-42746949834728793722020-11-27T21:22:00.003-08:002020-11-27T21:22:28.151-08:00Garlic &Herb Mashed Potatoes <p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW49gNMfZxSeIm3qqBqB5ibYq-s1rnt2OupuSj41aulvf5pOz_Y0-pB6gJe2K0LHgmDIQq2eATV7XmEAQbx8LaJYD4vzgl9M5LGMkoL6UIkHc_LcPaXBa1QtLI4nfk7ByBjgBFdJzrd38/s1080/1606539949644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1079" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW49gNMfZxSeIm3qqBqB5ibYq-s1rnt2OupuSj41aulvf5pOz_Y0-pB6gJe2K0LHgmDIQq2eATV7XmEAQbx8LaJYD4vzgl9M5LGMkoL6UIkHc_LcPaXBa1QtLI4nfk7ByBjgBFdJzrd38/s320/1606539949644.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4 CUPS OF POTATOES, CUBED*</div><div class="separator" style="clear: both; text-align: left;">1.5 CUPS OF UNSWEETENED PLANT MILK *</div><div class="separator" style="clear: both; text-align: left;">1 TBSP. VEGAN BUTTER</div><div class="separator" style="clear: both; text-align: left;">3 CLOVES OF GARLIC, MINCED</div><div class="separator" style="clear: both; text-align: left;">FRESH CHOPPED PARSLEY </div><div class="separator" style="clear: both; text-align: left;">ITALIAN SEASONING </div><div class="separator" style="clear: both; text-align: left;">SALT & PEPPER </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">METHOD:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. PUT YOUR CUBED POTATOES INTO A LARGE, STURDY MIXING BOWL. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">*I LEAVE MY SKINS ON MY POTATOES, BUT YOU CAN PEEL THEM IF YOU WANT A SMOOTHER TEXTURE. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. WARM MILK AND BUTTER OVER MEDIUM LOW HEAT UNTIL YOU SEE STEAM RISING. DO NOT BOIL. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. ADD GARLIC, PARSLEY, ITALIAN SEASONING, SALT, AND PEPPER TO THE WARM MILK. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. LET THE GARLIC FLAVOR YOUR MILK. YOU WILL KNOW IT'S READY ONCE YOU CAN SMELL THE GARLIC. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. ADD HALF YOUR MILK TO THE POTATOES AND START TO MASH (YOU CAN USE A HAND MASHER, A BLENDER, WHATEVER METHOD YOU PREFER). ADD MORE MILK SLOWLY UNTIL YOUR POTATOES REACH THE CREAMINESS LEVEL YOU PREFER. (MORE MILK = A SMOOTHER TEXTURE. LESS MILK = A MORE LUMPY TEXTURE). </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. CONTINUE TO MASH YOUR POTATOES UNTIL THEY REACH YOUR DESIRED TEXTURE. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. SERVE YOUR POTATOES WITH MELTED BUTTER AND GARNISH WITH FRESHLY CHOPPED PARSLEY (OPTIONAL).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p>Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-56059526651185395442020-11-26T23:48:00.001-08:002020-11-26T23:48:18.798-08:00Maple Mustard Roasted Brussel Sprouts <p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-twcjg4xtwi_WDDPUAZTFQJIw6wS2fXeK_3iVUHoSefpWmKxZ9vLi5LYlrpO3bJ7X38w3zRgXyOJtqDsWTcJOT3s2JXhqQ3rRS0c82aE4V6Xrgy6PRi7hXwHi-rwxzvtb_RuDY1I8xnU/s1257/1606447585222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-twcjg4xtwi_WDDPUAZTFQJIw6wS2fXeK_3iVUHoSefpWmKxZ9vLi5LYlrpO3bJ7X38w3zRgXyOJtqDsWTcJOT3s2JXhqQ3rRS0c82aE4V6Xrgy6PRi7hXwHi-rwxzvtb_RuDY1I8xnU/s320/1606447585222.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS: </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3 BAGS BRUSSEL SPROUTS, CUT IN HALF (ABOUT 6 CUPS)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 CUP GRAINY BROWN MUSTARD </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 CUP OLIVE OIL</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/4 CUP MAPLE SYRUP </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">METHOD:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. PREHEAT OVEN TO 400°</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. MIX OLIVE OIL, MAPLE SYRUP, AND MUSTARD TOGETHER</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. SPRAY DISH WITH NON STICK SPRAY </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. POUR BRUSSEL SPROUTS IN DISH. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. POUR MUSTARD MIXTURE OVER BRUSSEL SPROUTS AND TOSS WELL.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. COOK FOR 30-45 MINUTES, UNTIL GOLDEN BROWN. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. MAKES 6 SERVINGS. </div><br /><p></p>Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-13474720761967368632020-11-21T01:56:00.000-08:002020-11-21T01:56:05.321-08:00Vegan Chick'n & Stuffing Casserole <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvBgtMT4Vr46j7pg2P0ATuEUunr6Xc9kzpO3nQBAg0k5mVHp08Q0bDwtYLDHzsuxupBKdpsqfMhi8OCRIpU550gZ4lV9MhLiWV776GMKY9wLaA0XXUXZHMlPIR0pnk_ihMZjTN3TyZTU/s2048/1605933319422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvBgtMT4Vr46j7pg2P0ATuEUunr6Xc9kzpO3nQBAg0k5mVHp08Q0bDwtYLDHzsuxupBKdpsqfMhi8OCRIpU550gZ4lV9MhLiWV776GMKY9wLaA0XXUXZHMlPIR0pnk_ihMZjTN3TyZTU/s320/1605933319422.jpg" width="320" /></a></div><br /><p></p><p>INGREDIENTS:</p><p>(Filling)</p><p>1 (10oz) package vegan Chick'n strips </p><p>Olive oil</p><p>3 Tbsp vegan butter</p><p>3 Tbsp AP Flour </p><p>3 cups unsweetened plant milk</p><p>1 Tbsp vegan Chick'n broth base</p><p>1/2 tsp turmeric</p><p>1 tsp garlic powder </p><p>1 tsp onion powder </p><p>1 Tbsp parsley </p><p>1 tsp rotisserie chicken seasoning </p><p>Salt & Pepper </p><p>2 (15 oz) cans of mixed vegetables, drained well</p><p>(Topping)</p><p>1 (6oz) box stuffing </p><p>1 1/2 cups vegetable broth</p><p>1/4 cup of vegan butter</p><p>2 tsp. Italian seasoning </p><p><br /></p><p>METHOD: </p><p>1. Preheat oven to 400°</p><p>2. Brown your vegan Chick'n strips. Cut into bite sized pieces. Set aside. </p><p>3. Over medium heat, create a roux using 3 Tbsp of vegan butter and 3 Tbsp of all purpose flour. </p><p>4. Add plant milk, vegan chicken broth base, garlic powder, onion powder, parsley, rotisserie chicken seasoning, salt & pepper to your roux. Use a whisk to combine and prevent lumps. Allow to come to a boil to reach desired thickness. Remove from heat. </p><p>5. Boil your vegetables broth and 1/4 cup of butter over medium heat. Pour over your Stuffing. Add Italian seasoning to stir to combine. </p><p>6. In a larger mixing bowl, combine vegan Chick'n strips, broth mixture, and 2 cans of mixed vegetables. </p><p>7. Pour the mixture into a greased Casserole dish and top with the prepared Stuffing. </p><p>8. Bake for 25 minutes, until Stuffing is browned. </p><p>Serves 4-6. </p><p><br /></p><p><br /></p>Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-4455944158767344742020-10-10T20:23:00.002-07:002020-10-10T20:23:50.366-07:00Spinach & Cheese Stuffed Mushrooms <p style="text-align: center;"> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVF8TnLYjRhuD1wCUhAeAg25iy56_N_0Mvyw1LhzehTKeLgDQVUEQKRPoWUbxNB5pNwpKPDhD3hSf3E6JTlA7KBSQ9QSnVhrGWsp7Zih9HFp1E-oYIyKOck3RbZGsSSyf6wlcJOw4iug/s2048/IMG_20201010_230748_332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVF8TnLYjRhuD1wCUhAeAg25iy56_N_0Mvyw1LhzehTKeLgDQVUEQKRPoWUbxNB5pNwpKPDhD3hSf3E6JTlA7KBSQ9QSnVhrGWsp7Zih9HFp1E-oYIyKOck3RbZGsSSyf6wlcJOw4iug/s320/IMG_20201010_230748_332.jpg" width="320" /></a></div><br /><div><br /></div><div>Ingredients:</div><div><br /></div><div>2 (8oz) Baby Bella mushrooms, remove stems & clean </div><div>4 oz. Baby spinach, chopped fine</div><div>6 oz. vegan cream cheese (I used Tofrutti)</div><div>1/2 cup vegan shredded mozzarella (I used Violife)</div><div>1/2 Tbsp. Minced garlic </div><div>1 tsp. Paprika </div><div>2 tsp. Greek seasoning </div><div>1 Tbsp. grated vegan parmesan (I used Go Veggie) </div><div>Salt & pepper to taste</div><div><br /></div><div>Method:</div><div><br /></div><div>1. Preheat oven to 450°</div><div><br /></div><div>2. Combine all ingredients (except the mushrooms, obviously) in a medium sized mixing bowl. </div><div><br /></div><div>3. Stuff your mushrooms with your spinach mixture. </div><div><br /></div><div>4. Coat a 11x13 baking dish with non stick spray</div><div><br /></div><div>5. Put your mushrooms in the baking dish</div><div><br /></div><div>6. Cook for 25- 30 minutes. </div><div><br /></div><div>Makes about 20-25 mushrooms (depending on the size of mushrooms that come in your package). </div><div> </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-4882178637080215772020-06-03T11:01:00.000-07:002020-06-03T11:01:20.459-07:00Vegan S'mores Pie <div class="separator" style="clear: both; text-align: center;">
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Recipe:</div>
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1 prepared graham cracker crust</div>
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1 (5 oz.) Box of chocolate cook & serve pudding mix</div>
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2 cups of unsweetened plant milk </div>
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Dandies vegan marshmallows </div>
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Melted vegan butter to brush the top of marshmallows. </div>
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Method:</div>
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Preheat oven to 450.</div>
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2. Combine plant milk & pudding mix in a pot over medium heat. Whisk occasionally to thicken.</div>
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3. Once pudding has thickened, pour into your pie crust.</div>
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4. Top with marshmallows </div>
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5. Brush marshmallows with a light coating of butter to help them brown in the oven. </div>
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6. Put your pie in oven just long enough to brown your marshmallows.</div>
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7. Take pie out the oven and allow to completely cool. </div>
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8. Place pie in the oven for at least 3 hours to allow it to "set". </div>
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Serve cold. </div>
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Makes 8 servings</div>
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Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-28527856449202550972020-05-25T19:45:00.002-07:002020-05-25T19:45:22.398-07:00Tofurky & Cheeze Crescent Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYLrv85onMUSMcy0qdiYajqF0WW1JnpWakUwQ1zF7zJ-HftyFzNFUX6DXi9T1n6Icvb6hthIJ61_vOejeSidcbXZxJEUqfDWIq0DVGw332tlXDYkpqIclchA3eQ8GZa_ZTapKUgNxeBE/s1600/1590458892780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYLrv85onMUSMcy0qdiYajqF0WW1JnpWakUwQ1zF7zJ-HftyFzNFUX6DXi9T1n6Icvb6hthIJ61_vOejeSidcbXZxJEUqfDWIq0DVGw332tlXDYkpqIclchA3eQ8GZa_ZTapKUgNxeBE/s320/1590458892780.jpg" width="320" /></a></div>
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My new favorite midday snack!! </div>
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<u>Recipe: </u></div>
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1 can refrigerator crescent rolls</div>
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4 slices of Tofurky oven roasted slices, quartered</div>
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4 slices of Follow Your Heart American cheeze, quartered</div>
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Spicy, grainy, mustard (optional)</div>
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1. Preheat oven to 375 (or according to crescent roll instructions). </div>
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2. Separate crescent rolls. </div>
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3. Spread mustard on your crescent rolls - thinly, they will not cook right if it is too thick. </div>
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4. Layer - cheeze, tofurky, cheeze, turkey on crescent rolls </div>
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5. Roll up like you would a "pigs in a blanket" </div>
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6. Place crescent rolls on a greased sheet pan. </div>
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7. Bake according to crescent roll package (usually about 15 minutes) or until golden brown. </div>
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8. Serve with additional mustard or your favorite dip. </div>
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Makes 8 crescent rolls / 4 snack sized servings or 2 "meal" sized servings. </div>
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Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-8587419330996382422020-05-08T21:50:00.001-07:002020-05-08T21:50:28.261-07:00Butter Poached Crockpot Potatoes <div class="separator" style="clear: both; text-align: center;">
<span style="color: #0000ee;"><u><br /></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX5FO1mFVfhWAamB59vOTmxHoPPBQlU1POzFLKrMQzOqvjfxHEBQDdnuOfUzLBaHGxI0VfrvVGjW1u7uUb-DQ9LAZs6vmZ1E2M6DyDbwbJAjjZDmrCC9LwTNCRSCwsCUMBJ_q187Kbso/s1600/1588818668344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX5FO1mFVfhWAamB59vOTmxHoPPBQlU1POzFLKrMQzOqvjfxHEBQDdnuOfUzLBaHGxI0VfrvVGjW1u7uUb-DQ9LAZs6vmZ1E2M6DyDbwbJAjjZDmrCC9LwTNCRSCwsCUMBJ_q187Kbso/s320/1588818668344.jpg" width="320" /></a></div>
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<u>Ingredients:</u></div>
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3 lbs. of Yukon Gold potatoes </div>
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2 sticks of vegan butter (1 cup)</div>
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Salt & pepper to taste</div>
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<u>Method:</u></div>
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<u><br /></u></div>
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1. Clean potatoes </div>
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2. Put one stick (1/2 cup) vegan butter in the bottom of the crock pot. </div>
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3. Add potatoes to the crockpot and top with another stick of butter (1/2 cup). </div>
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4. Top potatoes with a generous amount of salt and pepper. </div>
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5. Cook on low for about 4 hours - stirring potatoes every hour to make sure every potato gets cooked in the butter. </div>
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6. Potatoes are done when they are soft and skin is crisp. </div>
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7. Serve with you favorite toppings.</div>
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Serves 6-8. </div>
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Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-77551817071088749372020-05-07T11:59:00.001-07:002020-05-07T11:59:18.733-07:00Prefect Tofu Scramble<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWfZHomqIOEr_kzdkk1PsS1HKBJNyL5uviPvAYbwKq83btbUhevLVPCc8V-fXZ-eS6sSGyVhofQokGGIaiNytzWUTZktzSP6nLXzlYewvPiMn0qkiQ9jboP6RoUGqhgdcAR22Y-XuvRI/s1600/1588818465838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1022" data-original-width="1080" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWfZHomqIOEr_kzdkk1PsS1HKBJNyL5uviPvAYbwKq83btbUhevLVPCc8V-fXZ-eS6sSGyVhofQokGGIaiNytzWUTZktzSP6nLXzlYewvPiMn0qkiQ9jboP6RoUGqhgdcAR22Y-XuvRI/s320/1588818465838.jpg" width="320" /></a></div>
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<b><u>Tofu scramble :</u></b><br /><br />2 (14 oz.) Extra firm tofu,drained and pressed*<br />3 Tbsp Earth Balance vegan butter<br />3 Tbsp nutritional yeast<br />1 tsp each- garlic powder, turmeric, chicken seasoning, paprika<br />Ground black Sea salt (regular salt if you don't have it,but black salt is preferred )<br />Fresh cracked pepper<br /></div>
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<span style="letter-spacing: 0.2px;"><u>Method:</u></span></div>
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<span style="letter-spacing: 0.2px;">1.Melt Earth Balance over medium heat in a non stick skillet. </span></div>
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<span style="letter-spacing: 0.2px;">2.Crumble tofu to resemble eggs as you add it to the skillet. </span></div>
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<span style="letter-spacing: 0.2px;">3.Turn heat up to medium high.</span></div>
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<span style="letter-spacing: 0.2px;">4.Add nutritional yeast, garlic powder, paprika, turmeric, chicken seasoning, black salt and pepper. </span></div>
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<span style="letter-spacing: 0.2px;">5.Cook about 8 minutes, until tofu is firm and yellow from the turmeric. </span></div>
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<span style="letter-spacing: 0.2px;">Makes 4-6 servings </span></div>
Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-71034255522285445852019-11-29T12:04:00.000-08:002019-11-29T12:04:19.634-08:00Happy Thanksgiving 2019!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Fjl3c_q6d-qrrwvBy_XgEZOoT8pctezhEwTY_UHAc6RW7K_0wpXmN-rIj2C4ekL21JshyphenhyphenUO2oq0Rgin8bJmI9NUSVPGBNE998s7CiDbnhOJL1WwjnHV8hdE0Jp62p0jNYf48_OO_mo4/s1600/78694372_1191644087692380_5868407034218545152_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1080" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Fjl3c_q6d-qrrwvBy_XgEZOoT8pctezhEwTY_UHAc6RW7K_0wpXmN-rIj2C4ekL21JshyphenhyphenUO2oq0Rgin8bJmI9NUSVPGBNE998s7CiDbnhOJL1WwjnHV8hdE0Jp62p0jNYf48_OO_mo4/s320/78694372_1191644087692380_5868407034218545152_o.jpg" width="320" /></a></div>
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This year I made a Tofurky (Because that was all that is available in our small town & I haven't perfected a seitan turk'y, yet) that was roasted over carrots in a beer based baste (because I LOVE cooking with beer), garlic mashed potatoes & gravy, Tajin roasted corn, brussel sprouts roasted in a thick, grainy, German Dijon and maple syrup, teriyaki "meatballs" (these are Gardein brand), my famous butternut mac-n-cheeze (link to that recipe is here - <a href="https://christisvegan.blogspot.com/2016/02/cheezy-butternut-macaroni.html">Butternut mac-n-cheeze</a> ) and a gingerbread pumpkin cake that is an adaptation from my pumpkin spice cupcake recipe - used a box of gingerbread mix instead of a spice cake mix and cooked in 2 8" cakpans (link to that recipe is here - <a href="https://christisvegan.blogspot.com/2016/08/easy-pumpkin-spice-cupcakes.html">Pumpkin Spice Cupcakes</a> ). I like to keep these descriptions short so we can get on to the important part - THE FOOD!<br />
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<span style="background-color: yellow;">Note- for more ideas for your holiday dinners, check out previous posts like</span> <a href="https://christisvegan.blogspot.com/2015/11/my-1st-vegan-thanksgiving.html">My First All Vegan Thanksgiving Dinner</a> , <a href="https://christisvegan.blogspot.com/2019/10/meatless-loaf.html">Glazed Meatless Loaf</a> , <a href="https://christisvegan.blogspot.com/2018/12/the-best-vegan-sausage-less-balls-ever.html">Sausageless Balls with spicy vegan ranch</a> , <a href="https://christisvegan.blogspot.com/2018/12/greek-pinwheels.html">Greek Pinwheel Pastries</a> , <a href="https://christisvegan.blogspot.com/2018/12/apple-cranberry-cobbler-christmas.html">Apple Cranberry Cobbler</a> , <a href="https://christisvegan.blogspot.com/2017/12/cheezy-tater-tot-casserole.html">Cheezy Tater Tot Casserole</a> ,<a href="https://christisvegan.blogspot.com/2016/03/creamy-jackfruit-poppy-seed-casserole.html">Creamy Jackfruit Casserole</a> , <a href="https://christisvegan.blogspot.com/2015/09/deliciousness-chili.html">Award Winning Vegan Chili</a> , & <a href="https://christisvegan.blogspot.com/2015/08/spicy-black-eye-pea-salad.html">Cowboy Caviar</a><br />
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<b><u>Teriyaki Meatballs</u></b><br />
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3 packages of vegan meatballs<br />
teriyaki sauce (1 cup +/- a few Tbsps)<br />
a small amount of oil - optional<br />
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In a skillet, brown your meatballs in a little oil over medium heat. Do not overcrowd the skillet, this should take a few times to brown all these meatballs.<br />
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Put the meatballs into your crock pot on low heat as they become ready.<br />
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Once all your meatballs are in the crock pot, add about a cup of teriyaki sauce. This should coat your meatballs and leave about 1/2" of liquid at the bottom of the crock pot - adjust if needed<br />
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Let meatballs cook while you prepare the rest of your food. They are fine for hours, just make sure you add more teriyaki sauce if the bottom of the crock pot is getting dry.<br />
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<u><b>Roasted Brussel Sprouts with Grainy German Dijon Mustard & Maple Syrup Glaze</b></u><br />
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4 lbs. of brussel sprouts, halved<br />
1/2 cup of a good German, Grainy Dijon Mustard (not just brown, spicy mustard, but the good stuff!)<br />
1/4 cup of maple syrup<br />
1/4 cup of oil (you can sub this with broth if you are oil free)<br />
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Preheat oven to 450.<br />
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Mix dijon, maple syrup, and oil in a bowl with a whisk to form a glaze.<br />
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Toss your brussel sprouts with in the dijon glaze you just made until well coated.<br />
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Spread brussel sprouts out an a greased sheet pan ( I had to use 2 sheet pans, do not over crowd the brussel sprouts or they will not all become brown and roasted). Note - if you don't use oil, you will have to use something to prevent these from sticking because the maple syrup will glue them to your pan and they will be destroyed when you try to scrape them off!<br />
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Bake until all your brussel sprouts are brown, like the ones in the picture above. Start checking at 15 minutes, and add 5 minutes at a time until golden.<br />
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<b><u>Tajin Roasted Corn</u></b><br />
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16 mini ears of cooked corn, defrosted if frozen, and room temperature.<br />
1/2 cup of vegan butter<br />
2 Tbsp. Tajin seasoning (located in the Mexican food section of your grocery store or online)<br />
2 Tbsp. of nutritional yeast<br />
fresh cracked black pepper - optional<br />
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Preheat your oven to 450.<br />
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Place corn on your pan and roast/ fry until golden.<br />
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Melt butter and pour into a large mixing bowl. Add tajin seasoning and nutritional yeast (make sure this is almost a powder texture. Mine was a little thick this time, so I crushed in between my fingers as I added it!)<br />
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Use a basting brush to coat your corn with the butter. Sprinkle with extra tajin, if desired, and cracked pepper.<br />
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Place corn on a baking sheet - make sure there is plenty of room for your corn to roast on all sides. Do not overcrowd.<br />
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Bake for 10 mins, then baste with butter again. Continue this process until corn is golden brown.<br />
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<br />Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-24387786615186015212019-10-23T17:44:00.001-07:002019-10-24T12:37:33.034-07:00Meatless Loaf <div class="separator" style="clear: both; text-align: center;">
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You can't get a more homestyle comfort food than "meatloaf" and mashed potatoes... it's been 10 years since I even tried to make something like this, but with the new vegan plant protein grounds, it's possible again. This is honestly the best "meatloaf" I ever made. My family cleaned their plates tonight. This recipe will make 2 loaves, so you may want to divide it if you're not feeding a big family. I like to make one for dinner & one for sandwiches tomorrow, so I made two. </div>
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Recipe- </div>
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8 oz. White mushrooms </div>
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1 medium carrot, chopped & peeled </div>
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8 oz. Chopped spinach </div>
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Olive oil to saute (optional)</div>
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2 (12 oz.) Packs of ground plant protein (like Beyond beef)</div>
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1 Tbsp. Greek seasoning*</div>
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1 Tbsp. Soy sauce</div>
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1 tsp. Cumin</div>
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1 tsp. Paprika</div>
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1 envelope of onion soup mix</div>
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Red pepper flakes (optional) </div>
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Salt & pepper </div>
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1 cup bread crumbs </div>
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6 oz. Tomato paste </div>
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1/2 cup vegan cream cheese </div>
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4 oz. Shredded vegan cheddar cheese </div>
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For the glaze- </div>
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1 cup ketchup </div>
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1 Tbsp. Yellow mustard </div>
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1/8 cup brown sugar </div>
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Method- </div>
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1. Preheat oven to 425°.</div>
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2. Chop mushrooms, carrot, & spinach in a food processor until fine. </div>
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3. Saute your chopped veggies over medium heat with a little olive oil, until tender and the "water" has cooked out of the mushrooms. </div>
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4. In a large mixing bowl, combine cooked veggies, ground plant protein, Greek seasoning*, soy sauce, cumin, paprika, onion soup mix, red pepper flakes, salt & pepper, bread crumbs, tomato paste, vegan cream cheese, and vegan cheddar cheese. The best way to do this is with your hands. Mix well.</div>
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5. Coat a cookie sheet with non stick spray.</div>
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6. Divide your meatless mixture in half. Form 2 loaves. </div>
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7. Place the loaves on your cookie sheet and bake for 30 minutes. </div>
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8. Mix the ingredients for your glaze together in a mixing bowl. </div>
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9. Remove the loaves from the oven and coat with the glaze.</div>
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10. Return to the oven and cook 15 more minutes. Glaze should become caramelized. </div>
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11. Remove from the oven and let rest 5 minutes. Check to make sure it is cooked throughly. If it is not cooked throughly, return to the oven for 5-10 more minutes.<br />
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*I use Cavender's All Purpose Greek Seasoning (see picture below). It is easy to find at almost any grocery store in the spice isle. It is usually near the bottom shelf with the other specialty spices (like Ms. Dash). You can also order it off Amazon for under $5. It's really worth purchasing. We use it almost daily.<br />
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If you want to just use what you have on hand, Italian seasoning will work too. Still use 1 Tbsp.. it may seem like a lot, but the beefless ground products are really bland & need a lot of flavor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfweC52RrGa0OVKxrgCnUT0w5aeBOdGPRPQtXnzu-3rJF0QHk5kA7ZIkYNcWjTTNewNlWlsOa3xocerp1Xx2y9GCmLq6oM1qQnUDraHfr9heFJQ-XtbJQQb0fg9YGPKqLk97wvT5_HMiI/s1600/Screenshot_20191024-152535_Amazon+Shopping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1161" data-original-width="696" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfweC52RrGa0OVKxrgCnUT0w5aeBOdGPRPQtXnzu-3rJF0QHk5kA7ZIkYNcWjTTNewNlWlsOa3xocerp1Xx2y9GCmLq6oM1qQnUDraHfr9heFJQ-XtbJQQb0fg9YGPKqLk97wvT5_HMiI/s320/Screenshot_20191024-152535_Amazon+Shopping.jpg" width="191" /></a></div>
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Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-46849614173317813062019-08-16T16:34:00.003-07:002019-08-16T16:34:46.885-07:00"Eggplant Lasagna" A moussaka inspired dish<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQWEDoINPAFLWUyYgrLrRo5inmk51ni23vCkkybSSHnrANP6rjan9p4sb9qtX0cjAYGB40KZef26xJPwowd8rr6AdV0WN-f_hKQAUhwDC9jClfXJvpTLS86AVBCZFWmpn58OkzIV7nHk/s1600/20190815_201240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQWEDoINPAFLWUyYgrLrRo5inmk51ni23vCkkybSSHnrANP6rjan9p4sb9qtX0cjAYGB40KZef26xJPwowd8rr6AdV0WN-f_hKQAUhwDC9jClfXJvpTLS86AVBCZFWmpn58OkzIV7nHk/s400/20190815_201240.jpg" width="400" /></a></div>
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Eggplant lasagna... That's what I'm calling it & it was delicious! I used eggplants and fresh basil from my garden to create this dish because my eggplant bushes are doing amazing things this year! Hope you will enjoy this random, improvised meal I made my family with your loved ones. Also... This is a reminder to ALWAYS write down everything as you cook. Even if you have no plan in the beginning. In fact my best recipes happen when I am just going with the flow and have no idea where I'm going to end up at!<br />
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Recipe:<br />
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3 medium or 2 large eggplants sliced 1/4" thick lengthwise (think lasagna noodles)<br />
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For the "meaty" sauce-<br />
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1 package of beefless crumbles (or 2 cups cooked lentils if you don't like vegan "meats")<br />
1 tsp. Miso paste (soy sauce can be used if you don't have miso)<br />
Greek seasoning blend to taste<br />
1/2 dried mint flakes<br />
Chopped fresh basil (about 6 leaves)<br />
1 small onion diced<br />
1/4 cup chopped Kalamata olives<br />
6 oz. Fresh spinach<br />
Red pepper flakes (optional)<br />
Fresh cracked pepper & salt to taste<br />
4 cloves of garlic, pressed<br />
12 oz. Prepared tomato sauce<br />
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For the cheezy sauce -<br />
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2 Tbsp vegan butter<br />
2 Tbsp flour of choice<br />
1 tsp. Fresh lemon juice<br />
2 cloves of pressed garlic<br />
2 cups unsweetened plant milk<br />
1 tsp. Dried Rosemary<br />
4 oz. Vegan mozzarella<br />
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Topping-<br />
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4 oz. Vegan mozzarella<br />
2 Tbsp. Nutritional yeast<br />
1 tsp. Greek seasoning blend<br />
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Method:<br />
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1. Preheat oven to 400°<br />
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2. Combine all ingredients for "meaty sauce" EXCEPT the garlic and tomato sauce in a deep skillet over medium heat. Once beefless crumbles are browned & onions are soft, add garlic and tomato sauce. Reduce to simmer & cover with a lid.<br />
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3. While the sauce simmers... melt your vegan butter and flour in a sauce pan over medium heat. Stir to combine. Once butter is melted, allow to cook one more minute to cook off the raw flour taste. Add you remaining ingredients and whisk to eliminate lumps. Allow to come to a boil. Reduce heat and let your sauce thicken for about 5 more minutes- it is ready when it coats a spoon.<br />
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4. Spray a 11×13 casserole dish with no stick spray of choice(or use vegan butter to coat). Layer in 1/4 the meat sauce, 1/4 cheeze sauce, cover with a layer of eggplants (think lasagna noodles). Repeat these steps until you end with a layer of meat sauce & cheeze sauce on top.<br />
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5. Sprinkle your topping over the eggplant lasagna. Coat tin foil with no stick spray (or vegan butter) to keep it from ripping your cheeze off when you remove it. Cover dish with tin foil (coated side against the cheeze).<br />
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6. Bake for 40 minutes. Remove tin foil and cook an additional 5 minutes until cheeze becomes golden.<br />
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Remove from oven & let cool at least 5 minutes before serving- it will be REALLY HOT, so have a glass of wine and relax before calling your family to dinner.<br />
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Makes 6-8 servings.<br />
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<br />Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-46388343422095987612019-07-03T18:32:00.000-07:002019-07-03T18:32:46.445-07:00Cheezy Stuffed Shells <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpphZIoivQOiea2xdvW72C1DXMV9hBkUNnURm1ySzESAKKJ0Y7TYSjM6ZPrWQeUd8dtNItggzk6n9u1g_JZhpt_toWvhaSP8lTreTxLoGKgtdTXMKIoK-TI0UqQNUk1sME87t0YEGSZM/s1600/20190703_210241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="634" data-original-width="948" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpphZIoivQOiea2xdvW72C1DXMV9hBkUNnURm1ySzESAKKJ0Y7TYSjM6ZPrWQeUd8dtNItggzk6n9u1g_JZhpt_toWvhaSP8lTreTxLoGKgtdTXMKIoK-TI0UqQNUk1sME87t0YEGSZM/s320/20190703_210241.jpg" width="320" /></a></div>
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It's been 15 years since I made this dish. It wasn't vegan last time I made it for my family, so this was really an "experiment". It was fun cooking with my kids, stuffing the shells, tasting as we went along. In the end, it turned out great and it will not be another 15 years before I make it again! </div>
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RECIPE: </div>
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1 (12 oz) box jumbo shell pasta</div>
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1 (12 oz) jar artichokes, drain & chopped</div>
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6 oz. Fresh spinach, chopped </div>
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6 oz. Mushrooms, chopped</div>
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10 kalamata olives, chopped & pitted</div>
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2 tsp. Minced garlic </div>
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Salt & pepper to taste</div>
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24 oz. Marinara sauce of choice</div>
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8 oz. shredded Vegan mozzarella cheese </div>
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For the tofu "ricotta":</div>
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14 oz firm tofu, pressed well</div>
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1/8 cup nutritional yeast </div>
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1/4 cup (+/-) unsweetened plant milk </div>
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1/8 cup Olive oil </div>
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2 tsp. Salt</div>
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1 tsp. Minced garlic </div>
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1 tsp onion powder</div>
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1 tsp Italian seasoning </div>
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2 tsp. Fresh lemon juice </div>
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Fresh basil (optional) </div>
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METHOD: </div>
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Preheat oven to 425°.</div>
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Prepare pasta, but make sure it is slightly undercooked because it will finish cooking in the oven. (Example- my directions said boil 14 minutes. I only boiled the pasta for 10 minutes).</div>
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Over medium heat, sautee your spinach & mushrooms . Season with salt & pepper to taste. </div>
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Once they are tender, remove from heat & drain any excess water from the pan. </div>
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Still cooking over medium heat, add 2 tsp. of minced garlic to your spinach and mushrooms and continue to cook another 2 minutes.</div>
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Pour spinach and mushrooms into a large mixing bowl. Add your artichokes and olives. Mix well. Taste & season if needed. </div>
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In a blender, combine all ingredients for your tofu ricotta and blend until almost smooth. </div>
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Mix tofu ricotta, veggies, and 1/2 of your vegan mozzarella cheese together in your mixing bowl. This is your filling for your pasta.</div>
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Stuff your pasta with the filling.</div>
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Grease a 11×13 baking baking dish. </div>
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Pour a small amount of marinara sauce into the dish, just enough to cover the bottom of the dish. </div>
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Place each stuffed shell into the dish, careful not to overcrowd your pasta. (Use 2 dishes if needed.)</div>
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Top your shells with marinara sauce. </div>
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Bake for 25 minutes. </div>
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Remove shells from oven & top with the other 1/2 of your vegan mozzarella cheese. </div>
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Bake an additional 5 minutes to melt your cheese. </div>
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Makes 24 - 28 shells (depending on how much filling you put in each shell). Serving size is 3-4 shells. </div>
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<br />Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-90011224373845410842018-12-24T23:14:00.001-08:002018-12-24T23:18:12.234-08:00The BEST vegan Sausage-less balls Ever! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmokCzXTdfO7FTaa2NbzLB97qrV1EFCoNzYyUX6wMpfmWlizYiBpIzY1pRWCOvLuh88ePA7Kf3kX-THzmi28072NUrMSXsqyCYXo43QihstjMLcLqROaGsC8MXC0rRh9XFaun1P-sciE/s1600/1545721581536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmokCzXTdfO7FTaa2NbzLB97qrV1EFCoNzYyUX6wMpfmWlizYiBpIzY1pRWCOvLuh88ePA7Kf3kX-THzmi28072NUrMSXsqyCYXo43QihstjMLcLqROaGsC8MXC0rRh9XFaun1P-sciE/s320/1545721581536.jpg" width="180" /></a></div>
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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!! </div>
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Recipe: </div>
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1 package LightLife smart sausage </div>
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1 (8oz) bag vegan shredded cheddar style cheeze. </div>
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1.5 cups Bisquik </div>
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4 oz. Vegan cream cheeze </div>
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1/2 tsp. chilli powder (optional)</div>
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Salt & pepper</div>
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Dipping sauce: </div>
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Vegan ranch (or sour cream)</div>
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Hot sauce to taste.</div>
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Method:</div>
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1. Preheat oven to 425.</div>
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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)</div>
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3. Roll mixture into 1/2" balls</div>
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4. Place evenly on a greased cookie sheet.</div>
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5. Cook for 20 minutes, or until Sausage-less ballsare thoroughly cooked.</div>
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6. In a mixing bowl, combine vegan ranch & hot sauce to taste. </div>
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7. Remove Sausage-less balls and serve immediately with spicy ranch. </div>
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Makes 8 -10 servings</div>
<br />Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com3tag:blogger.com,1999:blog-3352276147672110930.post-15676824159493260172018-12-24T22:57:00.002-08:002018-12-24T22:57:49.311-08:00Greek Pinwheels <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG43oZfPomaefpEE__blIs9ctWOHI8QMKCaJmJs2CR424qEbE6xbec-lJoJeYwde1OnrlnCC2pW3-moOBuzqwBNxqF-APrA3pc8_WS1Gh0J6nvldG-m_pa1lMLRqkR3pPw-UZqIWmWHwk/s1600/1545720171149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG43oZfPomaefpEE__blIs9ctWOHI8QMKCaJmJs2CR424qEbE6xbec-lJoJeYwde1OnrlnCC2pW3-moOBuzqwBNxqF-APrA3pc8_WS1Gh0J6nvldG-m_pa1lMLRqkR3pPw-UZqIWmWHwk/s320/1545720171149.jpg" width="180" /></a></div>
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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 ❤ </div>
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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! </div>
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Now, on to what you really came for...</div>
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Recipe:</div>
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1 (13.2 oz) package of refrigerator puff pastry </div>
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1 cup shredded spinach</div>
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1/2 cup chopped sun dried tomatoes </div>
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10 kalamata olives ,pitted & chopped</div>
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1/2 cup Vegan mozerrella </div>
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1/3 cup vegan butter, melted</div>
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Greek seasoning </div>
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Chopped parsley (optional)</div>
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Method:</div>
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1. Preheat oven to 425.</div>
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2. Roll out your puff pastry.</div>
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3. Top with spinach, sun dried tomatoes, olives, & vegan mozerrella cheeze. </div>
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4. Roll pastry up tightly.</div>
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5. Wrap in plastic wrap & place in refrigerator for about 20 minutes </div>
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6. Grease a baking sheet</div>
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7. Cut cold pastry into 1/3" strips</div>
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8. Place each piece on your greased baking sheet.</div>
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9. Mix Greek seasoning with melted butter. </div>
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10. Brusheach piece with Greek butter.</div>
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11. Bake about 20 minutes, or until golden brown. </div>
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12. Sprinkle with fresh parsley before serving .</div>
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Makes 16-20 pieces.</div>
Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-6122445019591547112018-12-13T14:23:00.002-08:002018-12-13T14:23:58.830-08:00Easy Chick'n & Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFBqGC5qwzDX0YAapU5stQZ-GEdAappWqoV2X9mpaFQ_mtIDD4U_e-TIccpgCHjY1cRKr0osuFJsQfmGKuWOvqt7o_lBObxVCdLpqTFGuey5L46uUT62DlWDKTBdW8aQwCnjzzkwr7X8/s1600/Chick%2527n+%2526+Dumplings+Blog+Shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="1080" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFBqGC5qwzDX0YAapU5stQZ-GEdAappWqoV2X9mpaFQ_mtIDD4U_e-TIccpgCHjY1cRKr0osuFJsQfmGKuWOvqt7o_lBObxVCdLpqTFGuey5L46uUT62DlWDKTBdW8aQwCnjzzkwr7X8/s400/Chick%2527n+%2526+Dumplings+Blog+Shot.jpg" width="400" /></a></div>
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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. </div>
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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. </div>
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<b><u>Recipe:</u></b> </div>
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<span style="background-color: white;"><span style="font-family: Helvetica, Arial, sans-serif; font-size: 13px; white-space: pre-wrap;">1 (24 oz.) box</span><span style="font-family: Helvetica, Arial, sans-serif; font-size: 13px; white-space: pre-wrap;"> </span></span><span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 13px; white-space: pre-wrap;">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</span></div>
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1. Heat vegetarian chicken broth, vegan protein broth, salt & pepper, onion powder, and bouillon cubes to rolling boil over medium high heat.</div>
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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. </div>
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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. </div>
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4. Add Tofurky chick'n. Stir to combine. Cook about 2 more minutes and serve.</div>
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Makes enough for 6 -8 servings. </div>
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* If you cannot find vegetarian chicken broth - use enough bouillon cubes and water to make the 32 oz. of "chicken" broth</div>
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** 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".</div>
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Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com3tag:blogger.com,1999:blog-3352276147672110930.post-72866582950638095092018-12-09T10:19:00.000-08:002018-12-09T10:46:06.314-08:00Vegan Southwestern Frittata <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtQA38XCgXdAj6kXj4Cmw1OAWwCBOa1_-vNLVhqYZ-EaR7ClKuPgk8exL0E9tCAUsP3P8FEZ0M0tBK4nHJpw3IJawBsbhJKMRy3HikjD_B29qZ_x_CJT_SB9snZc-SDYOknXA0td7N3E/s1600/1544378405213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1494" data-original-width="1494" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtQA38XCgXdAj6kXj4Cmw1OAWwCBOa1_-vNLVhqYZ-EaR7ClKuPgk8exL0E9tCAUsP3P8FEZ0M0tBK4nHJpw3IJawBsbhJKMRy3HikjD_B29qZ_x_CJT_SB9snZc-SDYOknXA0td7N3E/s320/1544378405213.jpg" width="320" /></a></div>
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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!!<br />
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Recipe:<br />
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Filling -<br />
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14 oz. LightLife vegan sausage<br />
1 cup butternut squash<br />
1 small onion, chopped<br />
1 red pepper, chopped<br />
1 jalapeno pepper, chopped (optional)<br />
2 cups chopped kale<br />
8 oz. Baby bella mushrooms<br />
15 oz. black beans, rinse & drain<br />
11 oz. Corn, rinse & drain<br />
Salt & pepper<br />
Chili powder (optional)<br />
Paprika<br />
Cumin<br />
Olive oil to cook<br />
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Also -<br />
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4 oz. Vegan cheddar cheese<br />
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"Egg" mixture-<br />
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2 cups garbanzo bean flour<br />
2 cups veggie broth (or water)<br />
2 Tbsp nutritional yeast<br />
1 tsp. garlic powder<br />
1 tsp. onion powder<br />
1 tsp. Indian black salt (optional)<br />
Salt & Pepper to taste<br />
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Amazing sauce -<br />
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1 (10 oz) can rotel w/ green chillies<br />
1 cup butternut squash<br />
4 oz. Vegan cheddar cheese<br />
1/4 cup vegan sour cream<br />
Salt & pepper<br />
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1. Preheat oven to 425°<br />
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2. Cook all filling ingredients together in a large non stick pan over medium high heat until tender.<br />
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3. Spray 11×13 casserole dish with no stick spray.<br />
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4. Pour filling into the pan. Add 4 oz. Vegan cheddar cheese.<br />
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5. Combine all ingredients for the "egg" mixture in a mixing bowl. Use a whisk to break up any lumps.<br />
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6. Pour "egg" mixture over filling & stir to combine well.<br />
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7. Put casserole dish in the oven for about 30 minutes.... check starting at 20 minutes.<br />
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8. While the frittata is cooking, boil your 1 cup of butternut squash in a small pan over medium high heat until tender.<br />
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9. Once the butternut squash is tender, drain well and add to a high speed blender.<br />
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10. Add rotel, 4 oz.of vegan cheese, and vegan sour cream to the blender.<br />
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11. Puree sauce until smooth. taste. Add salt & pepper to taste.<br />
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12. Heat "amazing sauce in a small sauce pan before pouring over frittata.<br />
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13. Remove frittata from oven. Allow to cool a few minutes.<br />
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14. Serve frittata topped with "amazing sauce".<br />
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Makes 8 servings (maybe... this NEVER survives 4 hungry people at my house).<br />
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<br />Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-29088615246951301332018-05-26T16:41:00.001-07:002018-05-31T17:58:34.182-07:00Chic pea Omelet <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkgegzI941JQVV8hiePnC2asSOgdNjXTT-biMVbGeGAV02L-qJaFfmwLONbJi2MQJuRQwrcZ0ACVKqC7oS4gpKZ36TgyKxn_S6lFQO3c_oc-88HT9uZh-8DruLPlgYuCabKMjdRkQFbM/s1600/1527377253679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1488" data-original-width="1488" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkgegzI941JQVV8hiePnC2asSOgdNjXTT-biMVbGeGAV02L-qJaFfmwLONbJi2MQJuRQwrcZ0ACVKqC7oS4gpKZ36TgyKxn_S6lFQO3c_oc-88HT9uZh-8DruLPlgYuCabKMjdRkQFbM/s320/1527377253679.jpg" width="320"></a></div>
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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. </div>
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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! </div>
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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. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">RECIPE:</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">1 1/2 cups chic pea flour</div><div class="separator" style="clear: both; text-align: center;">1 1/2 cups water</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp. Garlic powder </div><div class="separator" style="clear: both; text-align: center;">1/2 tsp. Onion powder </div><div class="separator" style="clear: both; text-align: center;">1/2 tsp. Turmeric </div><div class="separator" style="clear: both; text-align: center;">2 Tbsp. Nutritional yeast </div><div class="separator" style="clear: both; text-align: center;">Indian black salt to taste(optional)</div><div class="separator" style="clear: both; text-align: center;">Salt & pepper</div><div class="separator" style="clear: both; text-align: center;">Vegan butter</div><div class="separator" style="clear: both; text-align: center;">2 large Portobello mushrooms, sliced</div><div class="separator" style="clear: both; text-align: center;">1 Tbsp. Cornstarch </div><div class="separator" style="clear: both; text-align: center;">1/2 cup mushroom or vegetable broth</div><div class="separator" style="clear: both; text-align: center;">2 small bell peppers, sliced</div><div class="separator" style="clear: both; text-align: center;">1 purple onion, sliced</div><div class="separator" style="clear: both; text-align: center;">4 cups of spinach, sliced </div><div class="separator" style="clear: both; text-align: center;">Vegan cheese (optional)</div><div class="separator" style="clear: both; text-align: center;">4 roma tomatoes, sliced</div><div class="separator" style="clear: both; text-align: center;">Fresh chives </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">METHOD:</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">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. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">In a medium sized skillet over medium heat, melt enough vegan butter to coat the bottom of the pan. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Pour about 1/4 the chic pea flour mixture into the skillet.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Allow the omelette to cook, undisturbed, until it "sets" (becomes solid).</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Remove pan from heat. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Use a dinner plate to cover the pan.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">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). </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Place empty skillet back over medium heat. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Add a little more vegan butter to coat your skillet. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Slide your omlette back into the pan.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Cook about 2 more minutes. Do not overcook. Omelette should still be able to fold without breaking. It should appear be light & fluffy. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Repeat with your next 3 omelettes. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Set your omlettes aside and prepare your filling.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">In deep skillet over medium high heat, sautee sliced mushrooms with a little vegan butter. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">When mushrooms are browned, sprinkle with cornstarch and add broth.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Cook mushrooms in broth until a "gravy" forms. Add salt & pepper to taste. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Set mushrooms aside. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Sautee onions, peppers, and spinach together until they are tender. </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Set aside.</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">ASSEMBLY:</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Lay your omlette on a plate</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Put your cheese on one side of the omelette </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Layer 1/4 the mushrooms over your cheese</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Top mushrooms with 1/4 of your onions, peppers, and spinach </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Fold your omelette over the vegetables </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Top omlette with sliced tomatoes and chives</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Repeat until you have 4 vegan omelettes </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">**Makes 4 omelettes**</div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div>
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<br>Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-26115091284997589052018-05-21T23:04:00.002-07:002018-05-21T23:04:24.519-07:00Chili & Cheeze Gnocchi <div class="separator" style="clear: both; text-align: center;">
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This dish started out as an accident tonight, but ended up being a new family favorite. <br />
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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".<br />
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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 .<br />
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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!<br />
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If you like this easy vegan recipe, try my <a href="http://christisvegan.blogspot.com/2015/06/easy-vegan-sunday-dinner.html">Easy Vegan Sunday Dinner</a>, <a href="http://christisvegan.blogspot.com/2017/12/cheezy-tater-tot-casserole.html">Cheezy Tater Tot Casserole</a>, <a href="http://christisvegan.blogspot.com/2016/07/mediterranean-cucumber-salad.html">Mediterranean Cucumber Salad</a>, <a href="http://christisvegan.blogspot.com/2016/05/summer-berry-cobbler.html">Summer Berry Cobbler</a>, <a href="http://christisvegan.blogspot.com/2015/08/turkish-muceddere-mujadara.html">Turkish Lentils and Rice</a>, <a href="http://christisvegan.blogspot.com/2016/08/easy-pumpkin-spice-cupcakes.html">Pumpkin Spice Cupcakes</a>, & <a href="http://christisvegan.blogspot.com/2016/10/kale-almond-pesto-pasta.html">Kale & Almond Pesto Pasta</a><br />
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On to the recipe...<br />
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Ingredients:<br />
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2 packages of gnocchi<br />
2 cans of vegan chili<br />
1 cup Follow Your Heart vegan cheeze<br />
(That's it!)<br />
Optional: fresh, chopped parsley, to garnish<br />
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Method:<br />
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1. Preheat oveoven to 450°.<br />
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2. Bring a pot of water to a boil over medium heat .<br />
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3. Once your water is at a rolling boil, add a generous amount of salt.<br />
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4. Add your gnocchi to your salted water & boil 2-3 minutes (gnocchi will float when ready).<br />
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5. Drain gnocchi well.<br />
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6. Grease an 11x13" casserole dish with vegan butter.<br />
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7. Pour gnocchi into your greased casserole and top with chili and cheeze.<br />
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8. Cook gnocchi 20-25 minutes ,until cheeze is melted.<br />
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9. Garnish with parsley, if desired.<br />
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Serving suggestion - vegan crescent rolls and salad.<br />
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Makes 4-6 servings<br />
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<br />Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-69249581951879105612017-12-25T18:18:00.000-08:002017-12-25T18:28:10.793-08:00Cheezy Tater Tot Casserole <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqDGHT8cs9Z57nXidF2U2kwYLN1L1EU1LZ5xdryJceXOBoMUIPxeiNGu9Bmb-mafsI6b2-10hpjxbnBapyalVQsEPV9mSNYDoYKrTbgQLqAR7J6Oh5VybMOM-G152ytwzuDpXikI3_Ug/s1600/1514253026978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1488" data-original-width="1488" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqDGHT8cs9Z57nXidF2U2kwYLN1L1EU1LZ5xdryJceXOBoMUIPxeiNGu9Bmb-mafsI6b2-10hpjxbnBapyalVQsEPV9mSNYDoYKrTbgQLqAR7J6Oh5VybMOM-G152ytwzuDpXikI3_Ug/s320/1514253026978.jpg" width="320" /></a></div>
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Merry Christmas. This year we have new vegans (yay!!), those limiting their meat intake (yay too!), a baby (!), and my daughter, who has been diagnosed with Celiac disease. So.. I had to prepare a complete vegan & gluten free breakfast for Christmas brunch. Challenge accepted! </div>
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I probably was great entertainment for the staff at our local Harris Teeter. I walked back and forth through the store, looking at Pinterest (my saving grace most night!), searching for ingredients, and coming up with a plan to make tge best vegan & gluten free breakfast for my family - one that even the picky ones would eat & enjoy (no pressure 😂).</div>
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This was the filling, crowd pleasing recipe I can up with to make everyone happy. My entire meal plan is in the footnotes, if you want to know how to make a gluten free & vegan brunch fir your family.</div>
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Recipe:</div>
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2 bags frozen tater tots</div>
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Olive oil</div>
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paprika </div>
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8 oz. Sliced mushrooms, chopped </div>
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8 oz. Kale, chopped & de -stemed</div>
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1 Tbsp. Cumin</div>
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1/4 cup vegetarian chick'n broth (or veggie broth)</div>
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1 tsp. Onion power</div>
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1 tsp. garlic powder </div>
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Salt & pepper</div>
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1 recipe <a href="http://christisvegan.blogspot.com/2015/06/lazy-vegan-beer-cheese-sauce.html?m=1">Easy 5 minute vegan cheese sauce </a></div>
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method:</div>
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1. Preheat oven to 375.</div>
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2. Pour tater tots into a greased 11x13 pan. </div>
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3. Toss tater tots into a little olive oil and paprika.</div>
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4. Bake about 20 minutes, until tater tots are brown. </div>
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5. While tater tots are cooking, make your cheezy sauce (see recipe link above).</div>
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6. Once cheese sauce is ready, start your vegetables. </div>
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7. Steam your chopped mushrooms and kale in the vegetarian chick'n broth, paprika, cumin, onion powder, garlic powder, salt and pepper. </div>
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8. Cover & steam over medium heat until softened.</div>
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9. Remove tater tots from the oven.</div>
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10. Top tater tots with kale/ mushrooms and the cheeze sauce. </div>
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11. Toss lightly to mix all ingredients. </div>
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12. Bake 30 - 40 minutes, until golden brown. </div>
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Makes 8 servings. </div>
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* Entire vegan & gluten free breakfast plan:</div>
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1. <a href="http://christisvegan.blogspot.com/2016/01/vegan-family-breakfast.html?m=1">Delicious Scrambled Tofu</a></div>
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2. Vegetarian baked beans</div>
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3. Southern style grits</div>
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4. Cheezy Tater Tot Casserole </div>
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5. Olive platter</div>
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6. Fruit roasted with pecans </div>
<br />Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-58049993800102104162017-07-11T17:44:00.000-07:002017-07-11T17:44:54.634-07:00Italian Roasted Veggies over Chive & Turmeric Mashed Potatoes <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSCqmiyoXWfoS-ONP1jOaGCZHve6cDKpcR6pvSkK34tJFxqIqwA227Q_eeUjPNreOtIEKNIwekiJES4TnLWOQKD4bbIhzJ1Jbs-Y6QE1K7ILwc8DD_6jMStaoQuy42LX_vppdZ7Fbe8I/s1600/1499817947777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1488" data-original-width="1488" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSCqmiyoXWfoS-ONP1jOaGCZHve6cDKpcR6pvSkK34tJFxqIqwA227Q_eeUjPNreOtIEKNIwekiJES4TnLWOQKD4bbIhzJ1Jbs-Y6QE1K7ILwc8DD_6jMStaoQuy42LX_vppdZ7Fbe8I/s320/1499817947777.jpg" width="320" /></a></div>
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It's Summer time and vegetables are plentiful. We have so many fresh zucchini, summer (yellow) squash, green beans, & tomatoes. Roasted Veggies is a very frequent meal at our home in the Summer and mashed potatoes are ALWAYS a favorite...so let's have BOTH!</div>
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This is an easy meal. I'm taking the short cut of using mashed potato flakes and "doctoring" them for convenience (nothing against homemade, please use homemade if you have the time). All you have to do is cut up your vegetables, toss them in your marinade (which becomes a delicious sauce for your potatoes!), and roast while you do your laundry, help kids with homework, or enjoy a glass of wine while catching up on one of your favorite shows. This is so simple, it will become a staple in your home too.</div>
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Looking for more easy vegan family meals? Try my <a href="http://christisvegan.blogspot.com/2016/05/vegan-cabbage-rolls-with-homemade-spicy.html">Vegan Cabbage Rolls</a>, <a href="http://christisvegan.blogspot.com/2016/03/bbq-tempeh-southwestern-cauliflower-rice.html">BBQ Tempeh over Southwestern Cauliflower "Rice"</a>, <a href="http://christisvegan.blogspot.com/2017/05/oven-baked-crispy-tofu.html">Baked Crispy Tofu</a>, <a href="http://christisvegan.blogspot.com/2015/08/stuffed-eggplant.html">Kale Stuffed Eggplant "Parm"</a>, <a href="http://christisvegan.blogspot.com/2015/11/chipolte-mac-n-cheese-with-smokey.html">Chipotle Mac-n-Cheese with Smokey Lentils</a>, <a href="http://christisvegan.blogspot.com/2016/03/creamy-jackfruit-poppy-seed-casserole.html">Creamy Jackfruit Casserole</a> & <a href="http://christisvegan.blogspot.com/2016/04/3-cheeze-baked-ziti-al-forno.html">Baked Ziti</a></div>
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RECIPE:</div>
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3 small yellow squash, chopped </div>
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1 large zucchini, chopped </div>
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8 oz. Mushrooms </div>
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2 cups green beans, chopped </div>
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2 cups carrots, chopped </div>
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1 large purple onion, chopped </div>
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1 (15 oz) can diced tomatoes w/ juice</div>
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1 head of garlic cloves, pealed</div>
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1 cup Italian dressing </div>
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Salt, pepper, paprika to taste</div>
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6 servings of mashed potatoes </div>
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Fresh chopped chives </div>
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1 Tbsp. Turmeric </div>
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METHOD:</div>
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1. Preheat oven to 450°</div>
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2. Toss chopped veggies with diced tomatoes (do not drain!), Italian dressing, salt, pepper & paprika.</div>
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3. Pour veggies into a large roasting pan. </div>
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4. Cook 30- 40 minutes (depending on how large you chopped your veggies), stirring once about half way through.</div>
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5. Prepare your mashed potatoes adding fresh chives and turmeric. </div>
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6. Once your veggies are "fork tender", remove from oven.</div>
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7. Layer your mashed potatoes & top with roasted veggies. Make sure you get the pan sauce to pour over your mashed potatoes because it's delicious!</div>
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Makes 4-6 servings</div>
<br />Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-52240592417951884252017-05-31T17:18:00.003-07:002017-07-07T08:19:48.163-07:00Vegan Breakfast Burritos<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FcHOIkmOUpXMADomG1Wal1JfJcJmBdK3__cKzrN0EBiv5j8dICrzIvhl6cs4lw8iL198s5Jj3VraSNFQWgow_IZkV8R2CXjIiF3-nj2M6jwUWqqdVwT_469VrCNxMLHSZ03CTA7hglM/s1600/1496273530547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1488" data-original-width="1488" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FcHOIkmOUpXMADomG1Wal1JfJcJmBdK3__cKzrN0EBiv5j8dICrzIvhl6cs4lw8iL198s5Jj3VraSNFQWgow_IZkV8R2CXjIiF3-nj2M6jwUWqqdVwT_469VrCNxMLHSZ03CTA7hglM/s320/1496273530547.jpg" width="320" /></a></div>
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Breakfast burritos are great! You can make large batches and freeze for later. You can eat them as "breakfast for dinner". You can pack them up for a "breakfast on the go". This is a great recipe to use up leftover veggies too! Breakfast burritos are good for you and make your life easier too, gotta love that!</div>
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Looking for more vegan breakfast ideas? Try <a href="http://christisvegan.blogspot.com/2015/04/chocolate-protein-pancakes.html">Chocolate Protein Pancakes</a> , <a href="http://christisvegan.blogspot.com/2016/03/veggies-tofu-quiche-with-crispy-potato.html">Veggie & Tofu Quiche with a Crispy Potato Crust</a>, <a href="http://christisvegan.blogspot.com/2016/03/maple-pancake-sausage-bites.html">Maple & "Sausage" Bites</a>, <a href="http://christisvegan.blogspot.com/2016/01/green-citrus-smoothie.html">Green Coconut & Citrus Smoothie</a>, <a href="http://christisvegan.blogspot.com/2016/01/vegan-family-breakfast.html">Big Family Style Breakfast</a>, <a href="http://christisvegan.blogspot.com/2015/03/blueberry-oatmeal-breakfast-cookies.html">Blueberry Breakfast Cookies</a>, & <a href="http://christisvegan.blogspot.com/2015/03/southern-fried-vegan-food.html">Spicy Tempeh & Grits with Cheddar Biscuits</a></div>
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<b><u><span style="font-size: 11pt;">Recipe:</span></u></b><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">2 (14 oz.) Extra firm tofu, drained well</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">3 Tbsp. Earth
Balance vegan butter</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">3 Tbsp.
nutritional yeast </span><span style="font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">1 tsp. each-
garlic powder, turmeric, chicken seasoning, paprika </span><span style="font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Ground black
Sea salt (regular salt if you don't have it, but black salt is preferred)</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Fresh cracked
pepper </span><span style="font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">4 cups cooked,
cubed potatoes</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;"> 8 flour tortillas </span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">2 cups cooked, shredded kale (optional)</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">I prepared package vegan bac'n or sausage, crumbled (optional)</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Leftover veggies like mushrooms, onions and peppers
(optional)</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Vegan cheese (optional)</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Salsa (optional)</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<b><u><span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Method:</span></u></b><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Melt vegan butter over medium heat. </span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Add your tofu, crumbling as you add it to the pan to resemble
scrambled eggs.</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Add nutritional yeast, spices, salt & pepper to tofu.</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Turn heat to medium- high and cook tofu until all liquid is absorbed,
about 10-15 minutes, depending if you liked a softer scramble or a hard
scrambled texture.</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">In a large mixing bowl, combine tofu, potatoes, kale, vegan
bac'n or sausage, leftover veggies, and vegan cheese (or any combination you
like with your tofu).</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Mix well and divide evenly between the 8 tortillas. </span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Top tofu with salsa (optional) and roll up tightly into a
burrito. </span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Serve immediately, or freeze once they are completely cooled.</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="background: white; color: #141823; font-family: "Arial","sans-serif"; font-size: 11.0pt;">Makes 8 servings </span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-90253962238927062512017-03-26T17:12:00.000-07:002019-09-15T19:16:37.170-07:00Tuscan Gnocchi Bake <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzV39xpfm2M8P4xK6XQxlyk5VM60iSgb7mc2psuz1Wu_5tYKcj00xBlKytOIyeyR3Ud9QLqUgaT4lJ4woQ9zZZOhpAdITpDu2Y8AS-CAD1zTJl4vQY9GJomaCHh1So2UHmGOHQMYdSl4/s1600/Screenshot_20190915-221343_Instagram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1080" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzV39xpfm2M8P4xK6XQxlyk5VM60iSgb7mc2psuz1Wu_5tYKcj00xBlKytOIyeyR3Ud9QLqUgaT4lJ4woQ9zZZOhpAdITpDu2Y8AS-CAD1zTJl4vQY9GJomaCHh1So2UHmGOHQMYdSl4/s320/Screenshot_20190915-221343_Instagram.jpg" width="320" /></a></div>
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I love gnocchi.. this is not a secret to anyone who knows me. I also love olives (especially kalamata olives!), spinach, sun dried tomatoes, zucchini, onions, and vegan cheese sauce that's extra garlicky. This is my perfect dish. Creamy, salty, loaded with veggies and soft gnocchi.<br />
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This us my dream dish for you.. and it's EASY to make. </div>
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<i>Looking for more great vegan recipes? Try my <a href="http://christisvegan.blogspot.com/2016/10/kale-almond-pesto-pasta.html">Kale & Almond Pesto Pasta</a>, <a href="http://christisvegan.blogspot.com/2017/03/vegan-fijita-soup.html">Vegan Fajita Soup </a>, <a href="http://christisvegan.blogspot.com/2017/02/mushroom-egg-rolls.html">Mushroom Egg Rolls </a>, <a href="http://christisvegan.blogspot.com/2015/03/mediterranean-hummus-pizza.html">Mediterranean Hummus Pizza</a>, <a href="http://basic%20marinara%20sauce/">Basic Marinara Sauce</a>, and <a href="http://christisvegan.blogspot.com/2015/10/chocolate-covered-cherry-cake.html">Chocolate Covered Cherry Cupcakes </a></i></div>
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<b><u>Recipe :</u></b></div>
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2 (17.5 oz) packagesof gnocchi </div>
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1 bunch of fresh spinach </div>
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1 large zucchini, chopped </div>
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1 onion, chopped </div>
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Italian seasoning </div>
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3 Tbsp. Vegan butter </div>
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3 Tbsp. Flour </div>
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3 cups unsweetened plant milk</div>
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5 cloves of garlic, crushed </div>
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1/2 tsp. crushed red pepper flakes (optional)</div>
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1 (3 oz.) package of sun dried tomatoes*</div>
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1/2 cup kalamata olives, chopped </div>
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1 (8 oz.) Daiya mozzarella shreds**</div>
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1 cup panko breadcrumbs (optional)</div>
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1/2 cup of vegan Parmesan (optional)</div>
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Salt and Pepper to taste </div>
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1. Preheat oven to 400°</div>
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2. Sautée onions and zucchini over medium heat with Italian seasoning until tender. Set aside. </div>
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3. In a large skillet over medium heat, melt butter and flour together to form a roux. Stir with whisk to prevent lumps. </div>
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4. Once you have a blonde colored roux, add plant milk, crushed garlic, red pepper flakes, Italian seasoning, salt and pepper to form your sauce. </div>
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5. Whisk well as the sauce comes to a boil. This will prevent lumps.</div>
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6. Add your Cheese and allow to melt and become thickened.. about 5 minutes. Remove from heat. </div>
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7. Pour your packages of gnocchi into an 11×13 casserole dish. </div>
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8. Add fresh spinach, zucchini and onions, sun dried tomatoes, olives and your cheese sauce. Toss well.</div>
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9. Bake gnocchi for 20 minutes. If using breadcrumbs (see below), add to your gnocchi when there is 10 minutes left to cook. </div>
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optional topping: </div>
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1. In a small dish, mix panko breadcrumbs with Parmesan cheese. </div>
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2. Pour breadcrumbs over gnocchi. </div>
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Makes 4-6 servings.</div>
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* if you don't have sun dried tomatoes in your grocery store.. substitute 1 (15 oz) can of petite diced tomatoes, drained well. </div>
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** You can use any vegan mozzarella you enjoy. If you don't like processed vegan cheese, you can use 1/2 to 1 cup of nutritional yeast in its place.. adjust to your tastes. </div>
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Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0tag:blogger.com,1999:blog-3352276147672110930.post-57727961005632510852017-03-19T14:02:00.000-07:002017-03-20T09:53:42.997-07:00Vegan Fajita Soup <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrKjra7MtHc2xksAbmgOgCXJ-ZCSsyNyd2D03JBevZGp5EztLTKCbj-D3mdq3IXJ3VmWOQ5JLcM4dmUgGE11R9pM2FWRuou3KA124bm7I4wI_PwPcBWSlirCPY7hk7PiKN8V2EYuOJAU/s1600/1489958565293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrKjra7MtHc2xksAbmgOgCXJ-ZCSsyNyd2D03JBevZGp5EztLTKCbj-D3mdq3IXJ3VmWOQ5JLcM4dmUgGE11R9pM2FWRuou3KA124bm7I4wI_PwPcBWSlirCPY7hk7PiKN8V2EYuOJAU/s320/1489958565293.jpg" width="320" /></a></div>
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Who doesn't love all the flavors of fajitas? I know we do! This is a easy recipe to pull all those flavors into an simple, one pot meal. Just serve with some colorful tortilla strips and a few chunks of avocado and you have a new "go to" soup for those lazy nights. </div>
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This soup can be easily modified to fit your tastes and time schedule. If you prefer to use a vegan protein like Seitan or chick'n in this dish, it will still work perfectly. Just cut your vegan protein into bite sized pieces and cook as you would the mushrooms. I just used mushrooms because that's what we had on hand & they are easy to find in all parts of the world. You can substitute the vegan cream cheese for silken tofu and my vegan cheese sauce for any vegan cheese you can find at your local store, nutritional yeast, or just leave it out if you're not a fan. To make it easier, a bag of frozen bell peppers and onions can be used in place of fresh, chopped peppers & onions. </div>
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All my recipes are open to your own personal interpretation. Just use the recipes as a guide as you learn to cook vegan meals. As you get used to the substitutions, please, make it your own! I love it when readers leave comments on their adaptations they have tried & enjoyed so others can try their creations too... that's how we learn 💜</div>
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<b><i>Looking for more great vegan recipes? Try my <a href="http://christisvegan.blogspot.com/2015/06/cheesy-cuban-bowl.html">Cheesy Cuban Black Bean and Plantain Bowl</a>, <a href="http://christisvegan.blogspot.com/2016/03/bbq-tempeh-southwestern-cauliflower-rice.html">BBQ Tempeh over Southwestern Cauliflower Rice</a>, <a href="http://christisvegan.blogspot.com/2016/04/this-recipeis-is-simple-inexpensive-and.html">Spicy Ramen with Tofu and Asian Veggies</a>, <a href="http://christisvegan.blogspot.com/2016/09/vegan-fried-chickn-gravy.html">Vegan Fried Chick'n and Gravy</a>, <a href="http://christisvegan.blogspot.com/2015/09/vegan-comfort-soup.html">Vegan Comfort Soup</a>, & <a href="http://christisvegan.blogspot.com/2016/03/orange-creamsicle-cupcakes.html">Orange Creamsicle Cupcakes </a></i></b></div>
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<b><u>Recipe:</u></b></div>
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1 (8 oz) package of mushrooms, chopped </div>
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1 (15 oz) can of corn, drained </div>
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1 pobalno pepper, seeded & chopped </div>
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1 purple onion, chopped </div>
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2 bell peppers, seeded & chopped </div>
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1 (1 oz) package of taco seasoning</div>
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1 (15 oz) can of black beans, drained and rinsed well</div>
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1 (15 oz) can of pinto beans, drained and rinsed well</div>
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2 (32 oz) vegetable broth </div>
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1 (10 oz) can of diced tomatoes with green chilies </div>
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1 (8 oz) container of vegan cream cheese </div>
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1 cup of my <a href="http://christisvegan.blogspot.com/2015/06/lazy-vegan-beer-cheese-sauce.html">Easy 5 minute vegan cheese sauce </a> </div>
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1 bunch of fresh spinach, chopped </div>
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**Optional add ins & toppings**</div>
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1/2 tsp of liquid smoke </div>
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1 fresh jalapeño, chopped </div>
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Vegan sour cream </div>
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Crispy tortilla strips </div>
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Chopped avocado</div>
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Lime wedges </div>
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Fresh chopped Cilantro </div>
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<b><u>Method: </u></b></div>
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1. In a deep, soup pot over medium heat, cook your mushrooms, poblano pepper, bell peppers, onions and corn until tender. </div>
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2. Add black beans, pinto beans, taco seasoning, diced tomatoes with green chilies, vegan cheese sauce, vegetable broth, vegan cream cheese, liquid smoke (optional), spinach, salt and pepper to your soup pot. </div>
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3. Reduce heat to medium low and cook an additional 15 minutes, until warm and bubbly.</div>
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4. Top with chopped jalapeños, tortilla strips, vegan sour cream, lime juice, Cilantro, and avocado (or other desired toppings) before serving. </div>
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Makes 6 servings </div>
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<br />Christihttp://www.blogger.com/profile/03067552054978448450noreply@blogger.com0