Easy Chick'n & Dumplings

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

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

Recipe: 

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

salt & pepper to taste

Method:

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

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

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

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

Makes enough for 6 -8 servings.

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

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

Cheezy Tater Tot Casserole

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! 

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 😂).

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.

Recipe:

2 bags frozen tater tots

Olive oil

paprika 

8 oz. Sliced mushrooms, chopped 

8 oz. Kale, chopped & de -stemed

1 Tbsp. Cumin

1/4 cup vegetarian chick'n broth (or veggie broth)

1 tsp. Onion power

1 tsp. garlic powder 

Salt & pepper

1 recipe Easy 5 minute vegan cheese sauce

method:

1. Preheat oven to 375.

2. Pour tater tots into a greased 11x13 pan. 

3. Toss tater tots into a little olive oil and paprika.

4. Bake about 20 minutes, until tater tots are brown. 

5. While tater tots are cooking, make your cheezy sauce (see recipe link above).

6. Once cheese sauce is ready, start your vegetables. 

7. Steam your chopped mushrooms and kale in the vegetarian chick'n broth, paprika, cumin, onion powder,  garlic powder, salt and pepper. 

8. Cover & steam over medium heat until softened.

9. Remove tater tots from the oven.

10. Top tater tots with kale/ mushrooms and  the cheeze sauce. 

11. Toss lightly to mix all ingredients. 

12. Bake 30 - 40 minutes, until golden brown. 

Makes 8 servings. 

* Entire vegan & gluten free breakfast plan:

1. Delicious Scrambled Tofu

2. Vegetarian baked beans

3. Southern style grits

4. Cheezy Tater Tot Casserole 

5. Olive platter

6. Fruit roasted with pecans 

Italian Roasted Veggies over Chive & Turmeric Mashed Potatoes

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!

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.

Looking for more easy vegan family meals? Try my Vegan Cabbage Rolls, BBQ Tempeh over Southwestern Cauliflower "Rice", Baked Crispy Tofu, Kale Stuffed Eggplant "Parm", Chipotle Mac-n-Cheese with Smokey Lentils, Creamy Jackfruit Casserole & Baked Ziti

RECIPE:

3 small yellow squash, chopped 

1 large zucchini, chopped 

8 oz. Mushrooms 

2 cups green beans, chopped 

2 cups carrots, chopped 

1 large purple onion, chopped 

1 (15 oz) can diced tomatoes w/ juice

1 head of garlic cloves, pealed

1 cup Italian dressing 

Salt, pepper, paprika to taste

6 servings of mashed potatoes 

Fresh chopped chives 

1 Tbsp. Turmeric 

METHOD:

1. Preheat oven to 450°

2. Toss chopped veggies with diced tomatoes (do not drain!), Italian dressing, salt, pepper & paprika.

3. Pour veggies into a large roasting pan. 

4. Cook 30- 40 minutes (depending on how large you chopped your veggies), stirring once about half way through.

5. Prepare your mashed potatoes adding fresh chives and turmeric. 

6. Once your veggies are "fork tender", remove from oven.

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!

Makes 4-6 servings

Tuscan Gnocchi Bake

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.

This us my dream dish for you.. and it's EASY to make. 

Looking for more great vegan recipes? Try my Kale & Almond Pesto Pasta, Vegan Fajita Soup , Mushroom Egg Rolls , Mediterranean Hummus Pizza, Basic Marinara Sauce, and Chocolate Covered Cherry Cupcakes 

Recipe :

2 (17.5 oz) packagesof gnocchi 

1 bunch of fresh spinach 

1 large zucchini, chopped 

1 onion, chopped 

Italian seasoning 

3 Tbsp. Vegan butter 

3 Tbsp. Flour 

3 cups unsweetened plant milk

5 cloves of garlic, crushed 

1/2 tsp. crushed red pepper flakes (optional)

1 (3 oz.) package of sun dried tomatoes*

1/2 cup kalamata olives, chopped 

1 (8 oz.) Daiya mozzarella shreds**

1 cup panko breadcrumbs  (optional)

1/2 cup of vegan Parmesan  (optional)

Salt and Pepper to taste 

Method:

1. Preheat oven to 400°

2. Sautée onions and zucchini over medium heat with Italian seasoning until tender. Set aside. 

3. In a large skillet over medium heat,  melt butter and flour together to form a roux. Stir with whisk to prevent lumps. 

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. 

5. Whisk well as the sauce comes to a boil. This will prevent lumps.

6. Add your Cheese and allow to melt and become thickened.. about 5 minutes. Remove from heat. 

7. Pour your packages of gnocchi into an 11×13 casserole dish. 

8. Add fresh spinach, zucchini and onions, sun dried tomatoes, olives and your cheese sauce. Toss well.

9. Bake gnocchi for 20 minutes. If using breadcrumbs (see below), add to your gnocchi when there is 10 minutes left to cook. 

optional topping: 

1. In a small dish, mix panko breadcrumbs with Parmesan cheese. 

2. Pour breadcrumbs over gnocchi. 

Makes 4-6 servings.

* if you don't have sun dried tomatoes in your grocery store.. substitute 1 (15 oz) can of  petite diced tomatoes, drained well. 

** 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. 

Vegan Fajita Soup

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. 

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. 

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 💜

Looking for more great vegan recipes? Try my Cheesy Cuban Black Bean and Plantain Bowl, BBQ Tempeh over Southwestern Cauliflower Rice, Spicy Ramen with Tofu and Asian Veggies, Vegan Fried Chick'n and Gravy, Vegan Comfort Soup, & Orange Creamsicle Cupcakes

Recipe:

1 (8 oz) package of mushrooms, chopped 

1 (15 oz) can of corn, drained 

1 pobalno pepper, seeded & chopped 

1 purple onion, chopped 

2 bell peppers, seeded & chopped 

1 (1 oz) package of taco seasoning

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

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

2 (32 oz) vegetable broth 

1 (10 oz) can of diced tomatoes with green chilies 

1 (8 oz) container of vegan cream cheese 

1 cup of my Easy 5 minute vegan cheese sauce  

1 bunch of fresh spinach, chopped 

**Optional add ins & toppings**

1/2 tsp of liquid smoke  

1 fresh jalapeño, chopped 

Vegan sour cream 

Crispy tortilla strips 

Chopped avocado

Lime wedges 

Fresh chopped Cilantro 

Method: 

1. In a deep, soup pot over medium heat, cook your mushrooms, poblano pepper, bell peppers, onions and corn until tender. 

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. 

3. Reduce heat to medium low and cook an additional 15 minutes, until warm and bubbly.

4. Top with chopped jalapeños, tortilla strips, vegan sour cream, lime juice, Cilantro, and avocado (or other desired toppings) before serving. 

Makes 6 servings 

Vegan Mac-n-cheese with Green Peas

This is as simple as it gets. Vegan comfort food that even your kids will love. This mac-n-cheese has become a staple at our house because it's quick and easy. 

You could buy one of those boxed vegan mac-n-cheese meals, nothing wrong with that. I, honestly, use them when I'm short on time. I try to make this more than the boxed stuff just because we enjoy cooking as a family. 

This recipe is simply the old standard recipe I used to make before going vegan, veganized. I absolutely love taking a family recipe and making it vegan. It's a great way to prove that "anything you can make, I can make vegan!" Mac-n-Cheese is not the exception to that saying,  it's the proof that it's always true!

Looking for more great vegan recipes? Try my Sriracha Black Bean Burger, Buffalo Chic Pea Quesadilla, Stuffed Eggplant Parm , Baked Spinach and Artichoke Pasta , BBQ Tempeh over Southwestern Cauliflower "Rice" , & Triple Berry Cobbler

Recipe:

1 ( 1 lb.) box of pasta, cooked according to box directions & drained well.

3 Tbsp vegan butter 

3 Tbsp flour 

2.5 cups unsweetened plant milk 

1 tsp. yellow mustard 

3 slices of Chao creamy original cheese* 

4 slices of Daiya cheddar slices*

Salt, pepper and paprika to taste 

1 cup frozen green peas, thawed & warmed up in a microwave safe dish

Method:

1. Prepare you pasta according to the package and drain well.

2. In a large skillet, heat butter and flour over medium heat. Whisk constantly to prevent lumps. Cook 3-4 minutes, until well combined and "blonde" colored.

3. Add plant milk, salt, pepper, paprika and mustard. Whisk again to break up any lumps. Continue whisking occasionally until mixture comes to a boil and becomes thick. 

4. Add your cheese and stir until it all melts into a creamy cheese sauce. 

5. Toss pasta and green peas with your cheese sauce. Allow to cook a few more minutes until everything is heated throughly. 

6. Sprinkle with a little paprika before serving. 

Make 4-6 servings.

* If you don't have, or can't find, the Chao or Daiya I used in this recipe, use any combination & brands you like. Just make sure your cheese combination equals about 2 cups for this recipe. 

You can also use 1/2 - 3/4 cup of nutritional yeast in place of the cheeses I used in this recipe. It will not be as creamy, but the flavor will be similar. 

Buffalo Chic Pea Quesadilla

I made this teice today because I loved it so much & it's so EASY!! I think this is my new "I need something quick" meal. 

This recipe is so easy, even a kid could make it (with supervision, of course). 

Looking for more great vegan Mexican style recipes? Try my Black Beans over Crispy Polenta, Vegan Taco Tuesday, Baked & Loaded Burritos, Baked Enchiladas, White Bean "Queso" Dip, Buffalo Jackfruit Quesadillias, Caribbean Burrito, Cheezy Stuffed Jalepenos, Enchilada Pasta, Jalapeno Popper Dip, Protein Power Burrito & Mexican Lasagna

Recipe:

2 (15 oz.) Cans of chic peas, drained  **(keep that liquid! You can freeze aquafaba  (chic pea brine) to use as a vegan egg replacer later. 3 Tbsp = 1 egg)**

Buffalo sauce 

Vegan butter

Flour Tortillas 

Vegan cheddar style shreds 

Vegan ranch

Method:

1. Smash your chic peas in a bowl and add buffalo sauce. Mix well.

2. Butter one side of your flour tortilla. 

3. On the opposite side of the butter, cover 1/2 your flour tortilla with your smashed chic peas. 

4. Top chic peas with vegan cheddar style shreddedcheese and a drizzle of vegan ranch. 

5. Fold tortilla in half.

6. Place your quesadilla in a skillet over medium heat.

7. Cover skillet while your quesadilla is cooking to make sure your cheese throughly melts & your chic pea filling is warmed completely. 

8. Brown quesadilla on both sides

9. Remove from skillet and use a pizza cutter to quarter your quesadilla. 

10. Serve with additional vegan ranch for dipping. 

Makes 4 quesadillas. 

Mushroom Egg Rolls

My children LOVE Chinese food, especially egg rolls. Tonight was Chinese take out night at home. I made Sriracha Roasted Tofu with Rainbow Veggies , miso soup with Ramen noodles added and these easy egg rolls for dinner. We all ate with chopsticks and enjoyed a Chinese meal at home. 

These egg rolls are so easy to make. You could definitely serve them as an appetizer or to accompany your favorite Chinese food. 

Look for more great Vegan recipes? Try my Italian Roasted Tempeh W/ Whole Garlic Cloves, Vegan Family Breakfast, Portobella Philly & Cheeze, Three Cheeze Baked Ziti, Jalapeno Popper Dip, Super Bowl Party Appitizers, & Orange Creamcicle Cupcakes

Recipe:

1 ( 14 oz.) Bag of Cole Slaw veggies... (if you can't find these, use 4 cups shredded cabbage and carrots)

8 oz. Finely chopped mushrooms 

1 Tbsp. soy sauce 

1 Tbsp. avocado oil ( any oil will work)

1 Tbsp. sesame seeds 

1 tsp. ground ginger

Oil to fry

8 (egg free) egg roll wrappers 

Method:

1. Heat Cabbage, carrots, mushrooms, soy sauce, avocado oil, sesame seeds, and ginger in a non stick pan over medium high heat until tender 

2. Heat frying oil in a skillet over medium heat. 

3. Place 1/8 of the filling in the middle of an egg roll wrapper. 

4. Fold both sides in and then roll up like a burrito. Seal the end with a little water.

5. Repeat until you have 8 egg rolls. 

6. Place egg rolls carefully in your heated oil & fry until golden brown. 

7. Let egg rolls cool on a paper towel for a few minutes before serving. 

Makes 8 egg rolls.  

Enchilada Pasta

It's a COLD and icy night here in North Carolina. It was so cold today that I was late this morning because my garage door was frozen closed (the first time that's ever happened to me). It's cold, icy, dark, kids are out of school and I'm tired of looking at my house. Time to add a little warmth and excitement to our night. After a long day at work, the last thing I want to do is spend over an hour cooking enchiladas, but that was the request from my family tonight. It's time to compromise. This dish is my quick and easy compromise... 

Looking for more easy Vegan pasta ideas? Try my Hearty Spaghetti, Mac-n-cheese with Chipotle Lentils, Butternut Macaroni, Lemon & Garlic Pasta with Tempeh & Broccoli, Baked Spinach & Artichoke Pasta, 3 Cheeze Baked Ziti, & Kale & Almond Pesto Pasta

Recipe:

2 cups frozen beefless crumbles*

1 (7 oz.) bag frozen peppers and onions 

1 cup chopped fresh kale 

1 packet taco seasoning**

Salt and Pepper to taste 

Chili powder to taste

1 (10 oz.) can tomatoes with green chilies, drained

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

1 (10 oz.) can enchilada sauce 

1 (1 lb.) box of pasta

2 cups 5 minute vegan cheese sauce

Method:

Cook pasta according to package directions. Drain well.

While pasta is cooking, cook beefless crumbles*, frozen peppers and onions, and kale over medium heat until tender. ( no need to add oil).

Add taco seasoning**, chili powder, tomatoes and black beans. Cook an additional 5 minutes. 

Stir in 1/2 can of enchilada sauce.

Toss pasta, beefless crumbles mixture and vegan cheese sauce together.

Before serving, garnish each bowl of pasta with remaining enchilada sauce. 

Makes 4 - 5 servings. 

* you can substitute diced mushrooms or TVP for beefless crumbles.

** to make your own taco seasoning, use 1 tsp. Cumin, 1 tsp. Paprika, 1/2 tsp. Garlic powder, & 1/2 tsp. Onion powder.

Garlicky Kale and Sausage Pasta

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

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

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

GARLICKY KALE & SAUSAGE PASTA:

Ingredients :

1 (1 lb.) box pasta

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

4 cups chopped kale

3 Tbsp vegan butter 

3 Tbsp of flour

5 cloves of garlic, crushed 

3 cups unsweetened plant milk 

1/2 cup nutritional yeast 

1 Tbsp Italian seasoning 

Salt and Pepper to taste 

Paprika to garnish 

Method:

Cook pasta according to package & drain well.

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

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

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

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

Cook sauce an additional 5 minutes after it boils.

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

Makes 5 servings . 

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

16 Bean & Sausage Stew

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

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

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

Recipe:

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

water

salt, pepper, and cumin to taste

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

2-3 potatoes, cubed

1 1/2 cups chopped carrots

1 bunch kale, sliced into ribbons

olive oil

red pepper flakes (optional)

Method:

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

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

Cook on low for 6-8 hours. 

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

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

Makes 6 - 8 servings.

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

Chocolate Dipped Stuffed Dates (vegan "Snickers")

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

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

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

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

Recipe:

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

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

peanut butter

peanuts

Method: 

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

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

3. Once chocolate is smooth, remove from heat.

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

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

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

Makes a dozen "Snickers" bites.

Basic Marinara Sauce

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

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

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

Recipe:

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

1/3 cup good olive oil

1 small onion, diced

5 cloves sliced garlic

1 handful of fresh basil, sliced into ribbons 

Salt & pepper to taste 

(*, ** see notes for variations) 

Method:

Heat oil and onion 

over medium heat in a deep sauce pan.

Cook onion until tender.

Add basil and garlic to oil.

Cook an additional 30 seconds, just until fragrant. 

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

Reduce to simmer. 

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

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

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

Makes 4-6 servings of sauce. 

Easy Pumpkin Spice Cupcakes

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

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

Recipe:

1 box of Spice Cake mix*

3/4 can (15 oz) can of Pure Pumpkin 

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

Preheat oven to 350°

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

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

Bake 17-20 minutes. 

Allow to cool completely before icing.

Make 1 dozen cupcakes. 

Oven Baked Cactus Tacos

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

Recipe:

1 package of Gardein beefless crumbles 

2 Tbsp. Chipotle peppers 

1 medium onion, diced 

1 (15 oz) can pintos, drained and rinsed 

1 tsp. Cumin 

1 tsp. Paprika 

1 cup chopped pickled nopalitos 

Olive oil 

1 cup Daiya pepper jack cheese 

5 minute Vegan Beer Cheese Sauce

8-10 taco shells

Fresh spinach and salsa to serve 

Method:

Preheat oven to 400°

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

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

Bake tacos in the oven about 15 minutes until browned. 

Top with fresh spinach to serve.

Makes 8-10 tacos.

Mediterranean Cucumber Salad

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

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

Recipe:

3 medium cucumbers, pealed and chopped into bite sized pieces 

2 medium tomatoes, chopped 

1 medium purple onion, chopped

1/2 cup of fresh parsley, chopped 

Juice of 1 large or 2 small lemons 

1 cup olive oil 

1 tsp. Italian seasoning 

1/2 tsp. Dried mint leaves 

Salt and Pepper to taste 

Method:

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

Let marinate at least 1 hour before serving. 

Makes 6 servings. 

Mexican Lasagna

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

Looking for more Vegan Latin Style Dishes? Try my

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

                            

Recipe:

2 cups of prepared Rice 

1 (13 oz. )Gardein beefless crumbles *

1 small red onion, diced 

1 small red pepper, diced 

1 small orange pepper, diced 

5 oz. Fresh spinach, chopped 

1/4 cup Spanish olives, chopped 

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

1 cup of corn 

1 tsp. Cumin 

1 tsp. Paprika 

1/2 tsp. Garlic powder 

Salt and Pepper to taste 

2 cups White Bean Queso sauce **

1 (10 oz) can of tomatoes with green chilies 

8 flour Tortillas 

Vegan sour cream to garnish, optional 

Method :

Preheat oven to 350°

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

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

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

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

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

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

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

Repeat thelse layers twice.

Bake 25 minutes. 

Serve topped with vegan sour cream. 

Makes 8 servings. 

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

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