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.

Roasted Edamame Salad

Roasted Edamame Salad
From Elton Brown's Edamame Show

Recipe link above. I skipped the scallions & the basil and this still turned out tasty. Wasn't a big hit the first time I ate it. but the next day I craved the red wine vinegar that was all over the salad but I really liked it on the tomatoes and that more I ate of it the more I enjoyed it. It's a nice fresh crisp taste. But would also be great to take on a trip or as a picnic, or maybe just for lunch. It was really nice. I will definitely make it again. But I will still leave out the basil.

Can't wait to have this as a nice side dish in the summer.
But its good all year round!

Potato Soup

1 to 2 large Potatoes per person, Peeled & Chopped; I like Yukon Golds
Water
1 Medium Onion, Chopped; Optional

Almond Milk
Vegan Butter; I like Smart Balance Light
Salt & Pepper

This is very easy and can be made for any number of people without a real recipe change. Use 1 to 3 large potatoes per person. I like to make extra so I can have left overs.
Place large pot full of water on stove. Bring to boil while You and peeling and chopping the potatoes & onion. Boil the potatoes in water till they are fork tender but not falling apart. Drain.

Put onion in bottom of pot with a small amount of water. Let the onion cook till translucent. Then add potatoes back. Cover the potatoes with Almond milk. Let the almond milk be about 1 to 2 inches above the potatoes so you have enough soup for all potatoes. Let the milk heat up but not boil. Boiling could curdle the milk. Add a couple Tbsp of butter to the soup. About 1 Tbsp for every 2 people. Add salt & pepper to taste. Serve with Saltine crackers.

• You could also wilt some kale down into the soup; Potatoes & Kale are always yummy together
  
• Or peas would be really good too
• You could also thicken the Milk w/ a roue of butter & flour or oil & flour and add the peas to have Peas & Potatoes in Gravy. Which is also really good.
  

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.

Smoky Barley & Veggies - 4 ways, Crock Pot, Speedy, Bake, Pie

Crock Pot Smoky Barley & Veg Soup

This is almost basically a "rock" soup. Meaning you just throw in everything you have. This is a basic recipe. You can add or take out any of the veggies or barley. Add A little more paprika if you want a little more flavor. This will fit tight in a 5qt Crock pot.

Ingredients

1 Tbsp Oil
6 Carrots, Chopped
4 Celery, Chopped
1 Onion, Chopped
4 Cloves Garlic
3 Potatoes, Chopped
1 Cup Corn, frozen or Canned
3 Cans Beans, Drained (I use Kidney & Black beans)
1 Cans Chopped Tomatoes
6 Cups Veg Broth
2 Bay Leaves
2 Tsp Paprika
1 Tbsp Hot sauce ( add an extra if you like it hot, I use the smoky Tabasco)
3/4 Cup Pearled Barley
Salt & pepper to taste

You could also fold Kale into this soup.

Cook covered.

Heat Crock pot for 15 or 20 minutes. Put oil in bottom of Crock pot. Chop up all veggies and put them in the crock pot with the oil, paprika, corn, garlic, & bay leaves. Mix up well. Then add the drained beans Tomatoes, Veg Broth, & Hot sauce. Let cook on High for 4 to 6 hours. Add the barley 15 minutes before you are getting ready to eat. But even if you leave it cook longer the barley will hold up pretty good. Add salt & pepper to taste.

Quick Stove top Fix

Heat pot on stove. Add oil. Add all veg, garlic, paprika, & bay leaves. Let cook till veggies are tender. like 15 minutes. Add Everything else including the barley. Cook covered. Let simmer for 20 to 30 minutes.

All Done!

I like to take toasted bread & let it soak up some of the broth. It is very yummy!

Bake/ Pot Pie/ or Shepards Pie
You can also turn this into a cake. Follow instructions as listed above. Except just let veggies start to get tender. Don't let them get totally tender. You can add the barley or not. It you add the barley. Add an extra 3/4 Cup. Let in soak up all the liquid.. Put in oven and cook for 30 minutes to 1 hour. Check done ness of veggies to know when it can come out. About 10 to 15 minutes before it comes out of the oven add the vegan cheese (such as daiya). Let it melt and slightly brown. Then it is ready.

• You could also cook it like the pot pie below. Have everything done and stick in oven just to melt the cheese. But this won't carmalize the tomatoes and cheese on the sides. And that cruchy top is yummy.

• You could also put biscuits on top to bake.

• Or Mashed Potatoes like a shepards pie! Add a little Boca crumbles or other crumbled vegan meats.

Pot Pie
You could also turn this into a pie. Don't add all the broth & barley if you are going to do this. Only use like 2 to 3 cups broth. Cook till veggies are done. If the broth hasn't cooked down and thickened from the potato starch add some oil & flour mixture. Heat the oil like 20 sec in microwave. For every Tbsp of oil add a tbsp of flour. For every cup of liquid you want to thicken add 1 tbsp each. After this thickens put into pie crust. With a bottom and top crust. And bake till crust is browning.

• If you are topping with crust, bread, or potatoes it is a good idea to take out the barley so that there are not as many carbs in the meal.

I will be back to add some links to some crust & biscuit recipee....

An Indian Rice Recipe with Veggies & nuts & Roti

Indian Rice w/ Veggies & Nuts

1 1/2 Cups Long Grain Organic Brown Rice
1 Tbsp Smart Balance Light or Vegan butter of choice
1/4 tsp Cloves or 4 whole Cloves
1 Cinnamon Stick, small
1/2 tsp Cardamom or 3 to 4 Cardamom pods
1 tsp Cumin
1/2 tsp turmeric
1 1/2 Cups Chopped Veggies, Like carrots, peas, corn, green beans
1/4 cup chopped nut of choice ( I like cashews or almonds)
1/4 Cup Organic white raisins
2 1/2 tsp salt
3 to 3 1/4 cups water

Let rice set in water for 30 minutes or longer. Strain and let rice dry out some. Heat the pan with the butter. Add he rice. Let the rice soak up the butter and fry a few minutes then add spices (Not Turmeric). After a minute add the Turmeric and let cook for another 3 minutes. Add Veggies, Nuts, salt, & water. Bring to a boil and let cook for 30 minutes with a lid on. After the 3o minutes if there is no water visible and there are wholes in the top of the rice, take the lid off and cook for 5 minutes. To let some of the water evaporate. Put lid back on and let set for 10 minutes. Make sure there is water left before you leave it open on the stove for those 5 minutes. Stir it if you see water then leave it on the burner. If not take it off and just let it set for the 10 minutes with the lid on. This way it will not burn. Fluff with a fork and then it is ready to serve.

Roti- Indian flat bread

Will make 12 small Roti or 8 Big Roti

4 Cups flour
1 1/4 Cup water
Smart Balance Light or other vegan butter

Mix flour & water into a dough. Knead then set aside for 15 minutes. Break into 12 balls and the role each bowl out with a rolling pin. Put butter on the skillet and fry each piece of Flat bread on each side. Let small sections brown. If there is a small amount of flour left on bread when done that is ok.

You can also serve this with Curry & a protein source. We normally have tofu or tempeh.

Another good way to eat this bread that isn't so good for you is with butter & sugar. It is very yummy! :)

Wraps

Wraps are easy and quick here is a couple super quick and easy choices.

Vegan Riblet Wrap

1 Morningstar Riblet
2 Trader Joes Lime Jalapeno Flour Shells (Very yummy!) or shell of your choice
1/2 Tsp Smart balance light (or other vegan butter)
Corn

Cook the riblet in the microwave as directed. Heat up pan and take the shell to smear around the butter. Place the shell in pan to start browning. Put the riblet in a bowl and pick apart into small pieces. Place half the riblet & sauce on the shell. Place corn either in the shell or on the plate. The corn is really good with this. Let the shell brown nicely and get crisp not floppy. This is so yummy and addicting.

There are so many more concoctions you can come up with

Ideas:

• Vegetarian refried beans w/ tomato, lettuce, & sauce
• Vegetarian refried beans with tofurky slices

• Tofurky slices & vegan ham slices w/ vegan swiss cheese (opt)
• Tofurky slices w/ Dijon mustard

• Left over tofurky roast w/ stuffing, corn, green beans (any side you had) w/ a cranberry dipping sauce.
• Tofurky, Ham, Dill slice (kinda like a Monti cristo w/o the egg & cheese) w/ a soy gravy mustard sauce
• Scrabbled tofu
• The omelet from Vegan brunch
• Grilled or roasted veggies: green peppers, onions, mushrooms, etc with a dipping sauce
  
• PB&J
• Vegan Sloppy Joes
  
• Vegan Burger fried w/ simply organic taco seasoning w/ tomato, lettuce, etc w/ optional tofutti sour cream
  
• Vegan burger whole or crumbles w/ caramelized onions & sauteed mushrooms
• Vegan burger whole or crumbles cooked. Add BBQ sauce & onions rings
• Vegan crumbled burger fried with peas, carrots, green beans, vegan worcestershire sauce, pepper, etc ( Kinda like a Shepard's pie in a wrap)
  
• The Monti Cristo Idea form above w/ a Vegan coleslaw both cooked inside the shell
• Indian food would go good in these also. Alot of Indian food is eaten with bread kinda as a spoon. These breads are normally Roti /Chapati or Parantha. Which you can prepare easily and use almost just like this instead of like a spoon. For a more authentic taste & feel.
  

You can also do desserts.

• Like cooked apple w/ Cinnamon & vegan butter of choice. Put between two shells and toast in pan.
• Semi- Sweet chocolate chips or carob chips with peanut butter

The possibilities are endless!

Thai Peanut Butter Sesame Noodles w/ Tempeh

Thai Peanut Butter Sesame Noodles w/ Tempeh

1 Package any pasta, Try Soba, They are really yummy buckwheat noodles that are used in Asian food.

1 Pack Tempeh per 2 or 3 people

Sauce
4 Tbsp Peanut Butter
2 Tbsp Sesame Oil
4 Tbsp Reduced Sodium Soy soy
1 Tsp Ground Ginger

Start Preparing pasta. And start frying Tempeh. While everything is cooking mix all the sauce ingredients and set aside.

Coat noodles in sauce.

To make the Tempeh make a half recipe of the sauce. Coat tempeh in sauce and then mix tempeh into pasta. This way there is a nice kick of sauce on the tempeh.

This dish is good cold and hot. I really like it cold. I also really like it with Broccoli, bean sprouts, shredded carrots and/or snap peas. Tofu is good to.

Easy Pizza Sauce

Easy Pizza Sauce w/Flax

2 or 3 Stewed Tomatoes
1/4 Cup Tomato Sauce
1 Whole Roasted Red Bell Pepper
1/3 Cup Chickpeas (optional)
2 Tbsp Flax, Ground
1/4 to 1/2 tsp Pizza Spice

Blend all and the put on Pizza.

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.

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.

Soup, Home Fries, Sage "Butter" & Pasta, & Quick unPot Pie

I have been very busy lately. But I have still been cooking so here is some of our dinners. Sorry It has taken me so long to update. I was staying at a family members house while my Grandfather had surgery. So here are some of the quick easy meals I made while there.

Rock Soup- Which basically means everything but a rock will do.

• 1 to 2 Tbsp Olive oil
• 2 to 3 Medium Potatoes
• 2 to 3 Carrots, Chopped
• 2 ribs Celery, Chopped
• 1 diced Onion
• 1 1/2 Cups Green Beans
• 2 Cans Beans (Great northern, kidney, black beans, garbonzo, etc.)
• 1 1/2 Cups Corn
• Or use a bags of Mixed Frozen or canned veggies - I always just add a bag if I need extra to fill the pot.
• 6 Cups Vegtetable broth or no- chick broth
• 1 or 2 Cubes No- chick Bouillon cube- to taste- not necessary
• 1 to 2 tsp Smoked Paprika
• 15 oz Can diced or stewed tomatoes
• 1 1/2 Tbsp Chipotle Tabasco sauce
• 3 Cloves Garlic- Fresh or in jar

This soup is really easy. Get a big put. Chop onion ans throw in on medium heat till translucent. Add the Chopped Carrots & Celery and cook for about 5 minutes. Then add chopped potatoes. (remember after you add the potatoes you don't want to over cook them and make them mushy). Let cook 3 minutes and add the paprika, garlic, beans, frozen veggies. Let cook till carrots slightly soften. Add the Broth, tomatoes, and hot sauce. Bring simmer. Take small about of broth out and add the bouillion cube and let it dissolve and add back to pot. You can also add extra cubes & water or broth. Just make sure you don't water the seasoning down to much. Let simmer till potatoes are soft. I like to eat this with toasted bread or buns. They soak up the broth so you can taste it so much more in every bite.

This will also freezes well. Just do not fully cook potatoes. That way when you unfreeze it you can finish cooking it without the potatoes getting mushy.


Home Fries

• 1 1/2 Medium potatoes per person
• Olive oil
• salt
• Paprika or other spices if wanted. (endless options)

Heat oven to 450 F
Bake for about 30 minutes- flip half way through- bake till browned

Cut into wedge. make sure they are dried off good. Coat well in olive oil. Add salt and spice to taste. Play around with these. They can go with so many different meals. And are better for you then those frozen fries that are cooked in oil.

Sage Butter w/ Pasta, Cabbage, Potatoes & Onion

• 1 onion
• 1 head savory cabbage, cord & chopped
• 1 box Rotini whole wheat Pasta
• 4 cloves Garlic
• 4 Sage leafs
• 2 large or 4 medium Potatoes
• 8 tbsp Smart Balance light or other vegan Margerine
• 1 tsp Pepper
• Save 3/4 cup water when cooking the poatoes

Dice onion and cook on medium till translucent. Do not burn or brown oils they will be bitter in this dish. In a separate pot boil chopped potatoes for 3 minutes than add pasta, Cook till almost done about 8 minutes, set aside. Add chopped cabbage to the onions and cook till tender then add the potatoes, let cook for around 5 to 8 minutes. In the pot that the potatoes where in melt down your margarine and add the garlic, bay leaves, pepper, and about 1/2 cup to 3/4 cup of the potato water. Let simmer for 5 minutes then strain while adding it to pasta mixture. Mix thoroughly. Make sure potatoes and pasta finished cooking through. And now your ready to eat!


Quick unPot pie

Ever want the pot pie but don't want to take the time to make it homemade. Well this will give you that pot pie taste with out all the time.

Pot pie mix

• 4 Cups veggie stock or no chick broth -boullion cubes & water will work as well just add an extra cube for more flavor. So Like 5 or 6 Cubes to 4 cups water.
• 1 Bag Frozen or canned veggie mix, the kind with carrots
  
• 1 can or 1 1/2 cups Canned or frozen corn
• 1 can or 1/2 cups Canned or Frozen green beans
• 1 or 2 cans Beans (your choice)
• 1 pack Tempeh ( Can up protein)
• salt & pepper
  
• 6 tbsp Flour
• 6 tbsp oil or Margarine
  

Biscuits from scratch or bisquick is fine too. Follow instruction just use soy milk, make a double batch.

Add stock, all the veggies, beans, & tempeh. Let simmer for 15 minutes. about 3 minutes before the end of the 15 In a separate small pot heat oil and add the flour to it. You are making a roux. Make sure it is not thick. Let cook a 1 or 2 minute to get rid of the floor taste. Add a half cup of your broth from the other put to your roux. Let thicken do this a couple more times till it is not really thick. The add to your veggie mix. Let the broth thicken. Pour on top of biscuits. and you have an unpot pie.. :) Enjoy. Add salt and pepper to taste.

You can also make you rough in a coffee sup. Just mix the flour and oil. Put a little stock in it. then pour into your veggie mix try to make sure the roux does not clump when you pour it in.

• You could also make dumplings directly in with your veggies near the end of cooking. Just don't over cook the dumplings.

• Or use drop biscuits. Preheat oven to desired temp. When the timer has about 7 or 8 minutes left to cook put pot pie mix into a casserole dish. Put drop biscuits on top. Put into oven and follow biscuit instructions.
  

• One last one. Make pie crust chips. Make your pie crust. Cut it into wedges and throw onto cookie sheet. Follow instructions on heat. But watch because they will be done a lot faster then the instruction say. This is a really great option. I love the recipe from Vegan with a vengeance. That pie crust is flacky, buttery, and just yummy!!!
  

Refried Beans and Crumb Cupcakes

Refried Black Bean or Pinto beans

Makes about 4 or 5 Burritos

Oil- optional
Water, veg broth, or the liquid from your beans
1/2 Red onion
1 green pepper
1 can of beans ( I used black beans, I like pintos better though)
1 or 2 cloves garlic
salt

Dice the onions. Put about a little oil or water into you pot. Cook onions till translucent or carmalized. Depending if you want the sweet carmalized taste or not. Dice the green pepper. Add peppers & garlic to onions when you have cooked onions to about half there desired doneness ( do not burn the garlic it will be bitter). Drain and wash beans. Once the onions and peppers and soft add the beans and warm. If you would like some smokiness or tang add a little chipolta pepper sauce or the peppers themselves. Put all of pot contents into a blender or food processor. Processor till your like the consistency. Then add salt to taste.

Next, Today I was having sugar cravings so I decided to make apple crumb cupcakes/ muffins. They turned out really tasty but I little off looking. I didn't know that they would expand so much either so I put them in a small cupcake sized bunt pan. OOPs. So now I have to eat the out of my bunt pan with a plastic spoon.. But thats ok they are still super yummy! So make sure you don't bake them in a bunt pan!!! :)

Cake Batter: makes 12 cupcakes or 1 small cake
3/4 cup apple juice
1/2 cup soy milk
1 tsp vinegar
3 Tbsp apple sauce, unsweetened if you have it (I used Raspberry apple & Strawberry apple sauces)
1/3 cup canola oil
2/3 cup sugar
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda

Topping:
3 to 3 1/2 Tbsp Smart balance light of other vegan margerine
1/3 Cup flour
1/3 cup Sugar (Brown sugar would by a yummy alternative!)

Preheat over to 375F
Place milk and vinegar in a bowl and beat. Place oil, apple sauce, and apple juice in the same bowl and mix till well combined. Add sugar and mix again. In a separate bowl mix flour, baking soda, and baking powder. Pour the flour mixture into your liquid mixture and combine. pour into pans. Mix topping ingredients with fork then sprinkle a good amount on each cup cake. Bake for about 15- 18 minutes.

These are yummy warm or cold. To add texture cut up an apple into small pieces and sprinkle into cake batter. Or cut apple into rings and place one on top then place the crumb topping over the apple! Or cut into slices and fan across the top of the cup cake. Play with the apple and make you cupcakes gorgeous. This cupcake was not baked with the bunt pan. And you can actually see the crumb topping alot better!