Easter Dinner side Dishes

Alot of stuffings have chicken, turkey, clam or pork in them. So make sure to get a brand that doesn't. Watch out for milk additives too. I can find stuffing but regular bread crumbs normally have milk & egg listed.

Vegan Sausage Stuffing

1- Light Life Vegan Sausage
4- Servings Stuffing Bread of choice
Veg Broth
Vegan Butter
Olive oil

Heat olive oil in a skillet. Cook the light life sausage while breaking it up into small pieces about the size of the stuffing. Brown & set aside.
I make mine in the microwave normally. Even though our bag doesn't give instructions for the Microwave. I use the bread & broth measurements on the bag. I Put the Veg Broth & a Table spoon or 2 of butter into the microwave till it boils. Bring out and add the bread stuffing. Mix well make sure it is all wet and that there is enough moisture to make it soft. Then pop it back into the Microwave for a few more minutes. After taking it from Microwave place the Casserole lid over it to keep the moisture in to soak into the bread.


Baked Cauliflower

Whole Head Cauliflower
Olive Oil
Salt
Pepper
Garlic- Optional

Preheat oven to 350F
Cut up the whole head of cauliflower into bite size pieces around the same size.
Place in a large bowl and drizzle with enough oil to coat all florets. Add your salt & pepper. I add garlic by just crushing a few cloves and throwing them in. Bake for 25 to 30 minutes or until soft and lightly browned. I also turn it at least once so it can brown more.

Baked Sweet & White Potatoes

2 Sweet Potatoes
2 White Potatoes
Olive oil
Salt
Pepper
Herbs- Optional

Preheat oven to 350

Chop Potatoes into bite size wedges. Place in bowl with drizzled Olive Oil to coat. Add salt & Pepper. Add the herb of choice. I used Oregano. Turn at least once or twice. To help brown. Bakes for about 1 hour. ( These are actually very pretty when cooked. Don't look at he blurry picture and think it wasn't. Just a crappy photo :) oops. )

BBQ Burgers, Homemade Onion Rings , BBQ Sauce

BBQ Burgers

What you need

Boca's Vegan Burgers -This is the brand they use. But they don't use a vegan version.
1 Recipe of Onion rings- Listed below
1 Recipe of BBQ- Listed below
Lettuce
Tomatoes
Olive oil
Kaiser Buns or Bread

Poor small amount of oil into your frying pan. De-thaw burgers in microwave. Then fry the burgers up. nicely. Vegan burgers don't have really any fat in them to make them brown So the oil will make them brown nicely. Now you can add a little BBQ sauce to each burger and caramelize it or just take it out of the skillet. At the restaurant they don't caramelize the burgers with BBQ sauce but it is really yummy. Toast your buns, with butter in the skillet or plain in the toaster. Put some yummy BBQ sauce on the bun, then add the burger, lettuce, and tomatoes, and don't forget to put some onion rings on the sammie. I also put a little BBQ sauce in a small cup for dipping. If you don't want to toast your bread before you make the sammie its also a great Idea to put this sammie in a panini press. It is really yummy!

Homemade Onion Rings

All you need

A couple baking sheets or cooling racks
1 Medium onion Per person - This make a good amount
A couple cups of flour
A couple cups of Bread crumbs
And some non-dairy milk. I used almond milk.
And any seasoning you want to add to the flour for extra taste.

Very easy. No measuring. Just enough to role the onion rings around in. Don't put to much in your bread crumb bowl at once though. If the bread crumbs start clumping they will not stick to your onions any more.

So slice the onions in sections so that it makes rings. Place them in a bowl and set aside. Put the flour, bread crumbs and milk in separate bowls for dredging. Place the onions in flour then milk. after the milk put them into the bread crumbs get a good coating. Then put them back into the milk and bread crumbs again. Lay the ring aside and do the same thing with all the rings. I lay the on a baking sheet or cooling rack. After you are finished. Leave them in a single layer on the baking sheet to freeze. It will not take long for them to freeze and they will keep at least 3 months in an air tight container.

The left over ends I chop up and place back in the fridge so I can use them that week. Or you can freeze them to be used later.
To cook these fresh preheat the oven to 425F and bake for 12 to 15 minutes. Watch them for the last 5 minutes. Depending on the amount of bread crumbs and the thickness of the ring it will take various baking times. You can bake the rings the same way from the frozen state. The first couple times you bake them. watch them to make sure you do not burn them. Turn your oven down to 375F if you oven is a "hot" oven... These do come out tasty but they do not have any oil. So they can be a little dry. I like them this way though. If you want you can use oil spray and spray them before you put them into the oven. This way they do fry a little from the oil.

To fry just heat oil. Test to make sure it is hot. I like to use a wooden spoon. Place the handle in the hot oil. If the oil bubbles its ready for the food. Ok put the fresh onion rings in for 3 minutes. If frozen add on extra minute. Just take them out when brown. try not to leave them to long. They will soak in a good amount of oil.
Organic BBQ Sauce

So this again is quick and easy. This is a double batch. So just chop it is half for just one dinner. Or freeze it for when ever you want it.

• Tip put it in an ice tray and then pop it out into a baggy. Then you have individual serving sizes.

1 Cup Organic Ketchup
1 Cup Organic Agave ( It calls for Kero syrup which is corn syrup, you take your pick, Make sure the brand you use is thick)
1/2 Cup Vegan worchestershire, Like Annies or the Wizard one
1/4 to 1/2 cup Organic apple cider vinegar (Depends on the taste you like)
2 Tbsp Organic Chili powder

Combine all ingredients into a pot. Heat till it bubble. Stir. Turn back to a simmer. Let cook for a few minutes while stirring. Take off heat and place in fridge to cool. It will thicken back up. If you want a really thick sauce while it is still on the stove add a little cornstarch. This will make it pretty thick.

Sweet Potato & Bean Burritos- Makes 4 Burritos

Mashed Sweet Potatoes- for the burrito

1 Large/1.5pd Sweet potato or Yam

Prep One
Peel Sweet Potato and slice into thin, round disks.
Bring big pot of water to boil.
Drop in Sweet Potatoes and let boil 15 to 20 minutes, till fork Tender.
Put in boil and mash into a smooth mashed potato.

Prep Option 2- Preferred Method
Preheat oven to 400F
Peel Sweet Potato and cut into small, square chunks, or disks. Place in bowl with 1 to 2 tsp oil, coat well. Place flat on a baking sheet. Bake till soft. Depending on size of pieces 30-50minutes. You can let them caramelize a little bit but don't let them burn. Cook cover for the first 15 minutes, Flip potatoes. Uncover, Put them back into the oven and bake for another 15 minutes take out and flip. Keep doing this till they are done and somewhat carmalized. Take out and Mash. Add a small amount of water if needed.

• Optional: You can add a small amount of chili seasoning to these when you add the oil. If you do this don't let the chili seasoning burn.

• If you leave them plane and made double you can use them to make Sweet Potato Perigees the next day. Of just leave them in chunks and eat as a side dish.

• A facebook friend put these instructions up for cooking Sweet Potatoes that I have never tried. This is exactly what she said..."i can give you a tip on cooking sweet potatoes that I have used for years... I think it is easier then peeling them first and then boiling.... plus.. you don't boil all the nutrients out of the potatoes..... Bake them at 400 for about 30 to 45 minutes.... then peel them... peeling is so much easier :-)"

So there are many ways to cook them. Or just purchase a canned or frozen sweet potatoes.

After they are mashed set aside.


Preparing Dried Kidney Beans

Pour dried beans into a colander. Pick through to make sure there are not rocks. Rinse the beans. Put the beans a a bowl 3 times as deep as the beans. Fill the boil with water that goes over the beans by a couple inchs. Let set over night. Check to make sure the beans have not sucked up all the water before you go to bed. If they have add more water. It is better to have to much water then not enough. The beans will double in size.

Drain them inthe morning. Put in fresh water in a pot. Place on stove and let simmer 4 to 6 hours. Try not to over cook them if you are going to freeze the extra. They will get mushy and not unthaw good. Take off stove when they are tender and the texture is palatable.

This works for most beans. Different beans have different cooking times though. So keep a watch for doneness.

Re-fried Beans

1/2 Small Onion, chopped
Water, to simmer onions in
1 Clove Garlic
2 Cups prepared Kidney beans, Beans only
1/3 to 2/3 cup of water
1/2 Tsp Cumin, ground
1 Tbsp Chili powder
Pinch cayenne pepper, optional
1 tsp Mustard
1 Tbsp Soy sauce, Reduced Sodium

Cook on Medium heat
Put oil in the pan, Let it heat, add onions and garlic. Don't burn the garlic it will be bitter. Cook onions till soft. Add the beans and mash with a potato masher of the back or a ladle of big spoon. Let cook a few minutes. Then add half the water. It will look pretty liquidy at this point. But when you let it simmer a little it will thicken. The more water you add the longer it will need to simmer to thicken up. If you only add half or 3/4 of the water it will only need like 10 minutes. After the water has heated add the seasonings, mustard, and reduced sodium, soy sauce. Let simmer till desired thickness is reached.

















Now to bring it together.

Flour Tortilla
Vegan Butter, I use Smart Balance light

• Heat a skillet with a small amount of butter. Place tortilla shell on top of butter and move it around so the outside of the shell is covered. Add some Sweet Potato mash & beans to the shell; Less potatoes then beans. Take a fork and fork your shell into a burritos and after the under side gets some round toasty marks flip so the top can do the same.

• Or you can warm the flour shell and put the potatoes & beans in. Place in a casserole plate and stick into a 350F preheated oven. Top with some vegan cheese like Daiya. And let it melt in the oven for about 10 minutes.

• You can use corn tortilla shells to. Fry them, Lawyer them into a casserole dish with the topping and bake till desired doneness.

• You can also turn this into a liared dip. And dip freshly made chili tortilla chips.

• Or make it as a pizza topping or calzone adding daiya cheddar cheese. And ater it comes out you can add veggies like: lettuce, tomatoes, etc... and taco sauce.

Nother Use for Mashed plain sweet potatoes.. Yummy Sweet potato Pasta sauce!

Saurkruat w/ Veggie dogs & Fruit Crisp

There are 2 basic ways I know of that you can cook Sauerkraut. Or you can eat it the way it is cold. But you can simmer or fry it. I usually simmer mine. Just dump it and the juice straight from the packaging into a simmering pan. Add the sliced up veggie hot dogs or just eat it alone. Let it simmer long enough to get warm or hot. If you let it just get warm alot of the vitamins will stay intact. Then serve. If you would like you can cook the veggie dogs first then through them in while the sauerkraut heats that way the veggie dogs are nice and cooked. Then serve with mashed potatoes and roles... Yum!

Or you can fry it. I have never had it this way till this New Years. I simmered mine and seen that my mother had fried hers. So I went home and took some of my left overs and fried them. It does soak up a fair amount of oil. So it can be fattening. It takes alot more of the veggie dogs flavor when you fry it. It drys out and turns a little brown. My mom cooks hers alot more even past what my picture shows. I liked it but to me it just had a little to much oil. Serve with you mashed potatoes and roles again.



I also had a ton of apples that needed used. So for dessert I made a very yummy Fall Fruit Crisp. I used the recipe from The Joy of Vegan Baking; PG 142. But I made a few minor changes. I used almonds instead of walnuts and I added ground Flax for an Omega- 3 Boost. Next time I will make double the topping. The picture in the book looks like there is a ton of topping but in a 8x8 baking dish it only puts a thin layer. The almonds worked very nicely with the recipe. Also I cut up the entire 8 cups of apple and it wouldn't fit in my baking dish. So if your dish is 8x8 or 9x9 and isn't more then 2 inches deep don't cut up the whole 8 cups. I put the extra in a separate small baking dish and made another double serving. So I didn't waste any. The topping although kinda thin was really yummy and could be used on the top of any crisp. Or even a topping or side for just a plane baked apple or other fruit. The texture was really nice too. I really enjoyed it.

If you click the link above it will take you to google books. This is a cool feature that lets you browse through alot of different books. It will take you straight into The joy of vegan baking to the cobbler & crumble page. Scrole down to page 142 and the recipe is there.

Incase that link moves here is another link to the recipe another blogger has listed it out. The blog is called Gastronomers.

Mixed Berry Cobbler

Berry Filling

• 2- 12 to 14oz bags of frozen Organic Berries (Fresh organic berries about 4 to 5 cups)
• 1/2 to 3/4th cup sugar (depends how tart you like your berries. Only add 1/2 cup if they are really sweet berries)
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest

Cobbler dough

• 1-1/3 cups (165 g) all-purpose flour
• 3 tablespoons (40 g) granulated sugar, divided
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons (70 g) Vegan butter (I use Smart Balance light)
  
• 1/2 cup (120 ml) Almond, soy, or other non dairy milk

If berries are not frozen put all ingredients in and set aside so berries get juicy. Even if the are frozen you can do this. Preheat oven to 375F.

To make dough. add all dry ingredients to bowl. Crumble butter into flour till it feels like wet sand. Then put in the almond milk. Mix till it makes a sticky dough.

Place the Berries into a non oiled 8x8 pan or a Pyrex container for baking. Make sure its atleast 2 inchs high. Place a pan under it in the oven to make sure it doesn't boil over. Place berries in baking dish. Take your fingers or a spoon and pull apart the dough and place on top of the berries. Take a little extra almond milk and brush the top of the dough.

This needs to bake a good 45 to 50 minutes. Let top brown. Make sure the underside of the dough is done! This will be the last part of the cobbler to finish cooking. And it does take dough a pretty good amount of time to cook in the top of a cobbler.

Maple Roasted Sweet Potatoes & Flax Celery Stuffing

These potatoes turn out sweet and yummy. They are easy & you will never miss the Heavy syrup canned version. This also allows you to use Organic which I jump at the chance for with most veggies, fruits, & legumes.

• 2 1/2 pounds sweet potatoes, peeled and cut into 1/2 or 3/4-inch pieces (about 8 cups)
• 1/3 cup pure maple syrup
• 1/4 cup Organic Brown Sugar
  
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Preheat oven to 400F

Peel, Rinse, & Chop Sweet Potatoes into nice bite sized pieces. About 1/2 inch cubes. ( I wear gloves because they dye your hands orange. But its not necessary.)Throw them into a Medium Mixing bowl. Then add all the Ingredients listed above and toss together till all potatoes are nice & coated. Place on a 9x13 in baking sheet. Cover with Aluminum Foil and place in Preheated oven. Let bake for 15 Minutes covered and then uncover & stir place back in oven uncovered. Bake another 15 minutes and stir again. Then bake another 15 and stir. They are done when they are tender and some are being caramelized.

Celery Flax Stuffing
Super easy & quick!

4 Cups Dry Bread stuffing
Broth
Vegan Butter
1 Cup Celery
4 Tbsp Flax Ground

If you use plain bread add 2 tsp poultry seasoning, its just mixed herbs

Add oil or vegan butter to a pan and saute celery until tender. Put butter & broth into baking dish and add the celery & flax (You can hold the flax till the end if you don't want to put it in the oven, If has more nutritional value if its not heated.) Bake as directed on bag.

Chocolate Brownie Cake

Made a Chocolate Brownie cake this year for my lil Sisters B-day. I used the very easy Chocolate cake recipe from The Joy of Vegan Baking, actually I made 2 double recipes for 2- 9x13 cakes. But after that I got lazy and used some boxed items. Duncan Hines Family style brownies. (which to my knowledge are vegan. If I'm wrong please someone tell me.) And some Duncan Hines chocolate & vanilla icing which are both vegan. Normally I make icing. But I was running short on time, energy, and powder sugar. Oops... lol. But it turned out really good. Everyone loved it! (The photo was taken at my parents house).

To replace the egg in the Brownie mix I used 1 Tbsp Flax with 3Tbsp water. And for the 2nd egg I used 1/4 cup Raspberries apple sauce with 1 tsp baking powder. (Actually I accidentally used corn starch.. but I meant to add baking powder ...oops ). They still turned out though. You do need to cook them a few minutes longer. The apple sauce must really up the most. So cook longer or maybe add a small amount of flour or Arrowroot. I do have a problem with them getting done around the edges before they get done in the middle too. If anyone has any ideas like turning down the heat and maybe cooking them longer... let me know. I made these in a 9x13 pan and they turn out thin. So you might want to try 2 boxes. Although they work best in small batches. But they turn out thin even when my Mom makes them with eggs. They do have a slightly different texture. But they are not as bad as some of the other vegan brownies I have tried. They still taste great and if you get them at the right temperature they bake nicely. Still working on just the right concoction to equal the texture of eggs though.

Taco Burger Roles

Makes 7 to 9

1 loaf frozen bread or enough dough to make a loaf
1 packet simply organic taco seasoning
1/2 cup water
1 to 1 & 1/2 packs of morningstar or boca crumbles

Try these with oven roasted tomatoes and then dip them into taco sauce. Or just eat them plane.

Follow instructions on all packets. Then put the burger into the dough and fold around the filling. Grease baking sheet. Make sure you let them raise a 2nd time. Then follow bread instructions for baking.

Variations:
Light life peperoni
w/ pepper sauce
w/ soy cheese
Burger crumbles
w/ oven roasted tomatoes
Tofurky sausages
w/ peppers

There are a ton of different things you could try.

Strawberry Pie, Blueberry pie, Coffee cake, boiled peanuts

The Strawberry Pie was my fav dessert this year. It was nice and sweet but had that tang at the end from the lemon. It was nice. I wish I would have had some rhubarb though.


Preheat oven to 425F
5-7 cups of strawberries (depends if you want a pie that
domes or is flat.)
2-3 T Lemon juice
1 T Lemon Zest
1/2 - 3/4 C Sugar
3 T Corn Starch
2 Pie Crusts

I used half frozen half fresh but you use which ever works best for you. Thats just what I had on hand. If you use frozen let the berries thaw and dump the water off of them. Then put mix all ingredients and let them set for 10 -15 minutes before you dump them into the pie. After the 15 minutes dump into the shell place top shell on. Make sure you cut a vent hole.

Bake at 425F w/ edge of crust covered for 30 minutes. Then lower the temp to 350F for 40 minutes of until crust starts to brown. Don't let it burn. Uncover the edge of the crust about 15 minutes before you take it out.

The Blueberry cobler cake from the book " The Joy of Vegan baking" this was Johns fav. This link will take you to the recipe. This recipe I also used half fresh/ half frozen and it turned out great.















The Coffee cake came from " The Joy of Vegan baking" aswell. If you haven't guess thats my goto dessert book. All of the recipe I have made from it have turned out great. I made this primarily for my Non-vegan mom. She always goes out and buys donuts before the parade on the 4th of July. So I thought if I made this it might hold her off of buying the not so animal friendly donuts. It turned out nice and she really liked it.. and guess what.. No donuts were bought.. :) I should have got a picture after I took it out of the pan..oops.




Boiled Peanuts.... My husband was born and raised in Charleston, SC.. So that is were the peanuts come in. It has been I think 3 years since we have been down there. So to bring a little bit of the south to him I made him some boiled peanuts. We stop at the road side stands and convenience stores every time we are down there. At the convenience store they sit right beside the sweet tea just asking to be eaten...so he has me hooked on them aswell. It has been hard trying to find raw peanuts around here but just by luck last week we ran into them at an International Store in Morgantown. We bought 2 1/2 pounds. So I thought I would surprise John and make them for the 4th. They turned out really great. They are a little extra salty but I will cut that back in the recipe I post on here. They are super easy to make. So everyone should try these. And if you ever go anywhere Down south they are a big thing for locals so try them their aswell.

2 1/2 pounds raw shell on peanuts
1/2 to 3/4 cup salt

Rinse all the peanuts in their shells.
Fill pot of water. I used the pot I make my soups & beans in. Its just the 6qt pot I think. The biggest pot that comes with a set. lol... Add salt and peanuts. Cover. Bring to a boil then lower to a simmer. Then let simmer for around 4 hours. Check the bigger peanuts when they are soft not crunchy they are done. Check the little nuts aswell to make sure they are not getting to done. You don't want them totally mushy. But 4 hours should do it. Store them in your refridgerator in there liquid. If you think they are still a little salty put them in half their cooking water and half fresh water to set in the fridge.

You can also make cajun. They are really good too.

Vegan Hot Dog Sauce
When I was younger and still consumed meat I still didn't eat ground meat. So I never ate hotdog sauce. But I made this a few years ago but veganised and loved it. I even eat it like a sloppy Joe.

2tsp salt
1tsp Tabasco sauce
3tsp Paprika
2tsp Chili powder
1 small onion, optional
2 1/2 cups water
2T Vinegar
2T Brown Sugar
4T vegan Worcestershire sauce
1 small Bottle Katchup 12oz
1 small can tomato paste
2 packs Boca or Morningstar ground burger ( I used one of each). Brown, add 2 cups water & onion. Let the water cook out. Then add all other ingredents. Let cook till it thickens. Which shouldn't be that long. I let it simmer for about 30 minutes after it thickens. This makes 3 to 4 cooks. It freezes well.

Lima Beans & Corn, Sweet Potato Pasta, Oven Zucchini, Breaded Fried Tofu

Lima bean & Corn - Makes 5 cups

I had these at the dinner after my Grandfather's funeral. They were really good. Although I am really hoping they did not have chicken broth in them...! I am really kinda wondering now if they did. I had never had lima beans before and this has quickly become a go to side dish me me. Or if I am home alone I boil up some beans add some frozen corn and eat it as a meal... I like to boil the limas in advance and freeze them. that way it doesn't take an hour and a half to cook them first or a $2 can of beans.

3 cups g Cooked Lima beans
2 cups g Frozen corn
Enough Veg broth to cover all the beans and corn
1 tbsp Vegan Butter of choice
1 tbsp Flour
1/2 to 1 tsp pepper
Salt to taste

Bring veg Lima beans, Corn , Veg broth, & Pepper to a boil. Melt Better add the flour to it and add to boiling pot. Make sure not to let it clump. When it thickens which should be fast it its done. Maybe about 10minutes all together if the beans where cooked in advance.


Sweet Potato Pasta

This was an accidental find. I was going to have some buttered noodle and beans for diner but accidentally opened the wrong can. But I love it. I really like to have it as a side to the Morningstar Farms vegan BBQ riblets. Or I just like it plain. It is a nice replacement for Mac & Cheese. I don't really like the nutritional yeast mac & cheese. But this turns out creamy and yummy... and sweet... :)


Box of whole wheat Pasta
1/2 cup Sweet Potato Puree
1/4cup soy milk
2 tbsp Smart Balance light
Salt to taste

Cook pasta as normal. Put the sweet potato puree in a pot with the soy milk and smart balance light. Let come together. Stir a little. Then add it to your pasta. If you don't want to make it on the stove top you don't have to. Just put it in a boil and stir together. If you put it in the microwave make sure you don't spoil the soy milk.


Oven Baked Zucchini

I love oven baked zucchini and though it is probably easy for everyone but me... I still make it. I have a horrible track record. I seem to either always forget about it and it turns into burnt zucchini chips or I get impatient and take it off early and eat it...

Zucchini - 1 whole for each person
Onion
olive Oil
salt

Preheat oven to 400. Slice onion and chunck up zucchini into bite sized pieces, or slices. Or you could just leave them cut long ways in to two or four pieces. the bigger the pieces the longer they take to cook. Put a little oil on the veggies and mix. lay on baking pan add salt. Then bake for 30 minutes or till desired doneness.


Tofu Nuggets- Pictured above with Zucchini

This recipe has been converted from the Deceptively Delicious Cook Book.

1 Cup Bread crumbs
1 Tbsp Flaxmeal
1 tbsp Vegan Parm like galaxy- optional- or try nutritional yeast
A pureed veggie of your choice. Depending on what you make it with.
1 tsp paprika
Egg replacer mixed with water- enough for all tofu
1 Pack extra firm tofu- this may work with tempeh
1/2 salt
oil

Mix all dry ingredients. Mix egg replacer with veggie puree in another bowl.
Slice tofu into bight sized chucks. Heat the oil. I like using thawed tofu. But tofu that had been frozen to give it more texture. Then dip into bread crumbs. Then put in pan with just a Tablespoon of oil. Do not use to much oil. They will fall apart or just be totally soked with oil. Then enjoy with your fave dip.

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

It is quick & simple. The only thing you really have to do is chop and wait.... The pie looks super full after you add everything but it cooks down really nicely.

This has become one of my favorite desserts coming in only behind Pumpkin pie and Black Berry coobler. There are tons of recipes out there for rhubarb and I have been wanting to try some. This pie I have made 3 times now and it has turned out perfect each time. The recipe came from Vegan-licious.blogspot.com. Check back for more Rhubarb recipes because I have a ton of it to use and maybe even some more where that came from. The last picture was taken when the pie was cut and it was still warm... I couldn't wait... But it does set up very nice when you put it in the fridge.

Kale & Potato Enchiladas w/ Chips Plus Potato & kale soup

There are tons of recipes for Potatoes and Kale and I know why.. Because they go so well together.

Kale & Potato Enchilada's
Make sure you buy the book it is Great!

This recipe came from Veganomican..... and it is really good. It takes a little time but it is worth it. This was the first time I have ever had enchiladas so I am sure you figured out that this is the first time I have made them. The mix in Potato and Kale mix was so Yummy and the sauce was a good topper. But It can be kinda messy... But like I said well worth it.

We also made chips out of the rest of the corn tortillas. They were a nice salty & crunchy extra.

Tortilla Corn Chips

Just cut the tortilla
Spray with oil
Sprinkle / salt
Put in the oven at 350F
and bake till browned and crispy.. Between 7 and 15 minutes..

There are also so many different toppings you can add. The possibilities are endless.

Kale & Potato Soup

I loved this recipe from Vegan Vittles. It turned out awesome. It was supper easy and I made it two days in a row when I was sick. It is definitely a comfort food..! I don't know what else to say about this one.. Just TRY IT! You will love it... Buy the book!!!! All the comfort food you could ever want... Plus potatoes and Kale are both super cheap and you can make a ton of it. I think I will have this for dinner today.

Found the camera!!!!!

This is the first post in sometime..... oops.... But I will get straight to the point.. Food!!!

1st a snack I love to have....

Banana's, berries, w/ peanut butter Rye Crackers

Quick simple and is really tasty. I'm not big on the rye crackers by them selves but w/ the peanut butter and bananas....I love them. They are high in fiber and protein!!!! Plus you can get a couple servings of fruit with them.


4 Rye Crackers
1 Tablespoon peanut Butter
1 Banana
Berries of you liking


Fried Tofu w/ sweet & sour mixed veggies & lo mien

1 pack firm tofu (drained, frozen. thawed and redrained)
Sweet snap peas or Green beans
carrots
Red, orange sweet peppers
Pineapples (fresh or canned in pineapple juice)
Lo mein noodles
Sweet & sour sauce

I fry my tofu ahead of time. It can sit for a while. I cook it when I feel like it the same day I am going to eat it. Then later when I want to through the rest together it is all done. I normally used frozen peas & beans so unthaw them. Throw all the veggies in together. Boil the lo mein seperaly. When the lo mein is almost done throw in with the veggies and it will finish cooking off in there. Add the tofu so that it reheats and then add your S&S sauce.

Banana Bread

This recipe turned out great. It came from the PPK website. Its one of Isa's recipes so you now its going to be good!








Baby Bella & carmalized onion sammies

This sammie is from Sarah Kramers book The Garden of Vegan. The only thing different I do is I purchase baby bella's and slice them up thin. I don't like the mushroom texture or the black oil that portabellas leak off. Plus I don't ass the goddess dressing. But these are really good try them. The recipe is on page 56.

Strawberry Cake w/ tofutti cream cheese icing

This strawberry cake turned out pretty good. It came from The Joy of Vegan Baking the Strawberry Cupcake recipe on page 87. The tofutti cream cheese icing came from the same book page 231. It was a tad bit liquidy though. I added extra toffuti cream cheese to get it to thicken up some. When you mix up the batter to this came it is an awesome red. I wish it would stay that color. But the flavor is good and it turns out a light pink brown color. The toffuti cream cheese icing is awesome on it. I can't wait to try it on a carrot cake!














Chocolate Chocolate Chip muffins


These are from the book Vegan with a Vengeance. This recipe always turns out yummy and very chocolatey. Definitely try this recipe! (Sorry I can't list the page number I can't find my book...)












Shepard's pie

This recipe originated from Rachael Ray's 30 minute meals. But I changed it up a lot. So I am going to post my recipe and click on her name for the link to her recipe.

Ingredients

Potato Topping
2 to 3 pounds Pototoes
2 Table spoons tofutti sour cream or cream cheese (I used the Toffuti sour cream)
1/2 cups Veg stock or soy milk (I used stock this time)
Salt & pepper

Filling
1 Tbsp olive oil
1 pack ground boca crumbles
3 Carrots
1 Cup sweet peas
1 onion
1 pack tempeh of choice
2 Tbsp Smart Balance Light
2 Tbsp flour
1 Cup veg broth
2 Tsp Vegan Worcestershire sauce
1 Tsp Paprika

Instructions
Boil potatoes. Strain and add the tofutti sour cream, stock, salt, & pepper and mash.

while potatoes ate boiling. Add oil to skillet over medium heat. Add the Onions to cook down some and after onions sweat down some add the carrots so they can become tender. After carrots get tender but still have some texture left add Boca burger and tempah to brown. Add peas. Let cook 5 minutes. Make a well in the center of the mixture. Add smart balance & flour let cook a minute. Whisk in veg broth & vegan worcestershire sauce so that it forms a gravy. Pour mixture into an over safe pan if you didn't cook it is one. Place the mashed potatoes on top. Sprinkle w/ paprika. Broil for 6 to 8 minutes. Till the potatoes are crusty. Serve....











Pinto Beans
I just started cooking beans from scratch. This batch turned out great. I froze a big bowls full. And then I made these for dinner.

Pinto Beans- Boil water then turn off. Let set for an hour or two in the hot water with a cover over it. Strain and rinse. Let cook for 3 to 4 hours. Don't cook till done if you are going to freeze them. Freeze in there broth.

Pinto beans w/ bread or Corn bread
Finish cooking beans with pepper, salt, and onions. (Onions are optional). Cook beans till desired tenderness. In a cup or bowl melt smart balance or add oil and some flour. I part butter to one part flour. Depending on how much bean broth you have to thicken. About 1 Tbsp of Flour & oil pour cup of fluid. Add some water to you cup to thin out flour mixture. Then add slowly to beans. This will thicken them. Make sure the broth doesn't scald the flour mixture because then it will not mix in and will leave chunks of flour throughout your food. Which is not good..... Add a good amount of pepper.... This serves really good with corn bread. But when I don't feel like making corn bread we have it on regular buttered bread. Even when I do make corn bread I make the sweet corn bread and I have it for dessert and have my beans on regular bread. After it thickens it is ready to serve.