I had some Kung Pao Sauce and some Peanut Sauce leftover so I combined them and made an incredible sauce to marinade the veggie kabobs. I served them with some brown basmati rice.
- Kung Pao Sauce (about 2/3 c)
- Peanut Sauce (about 2/3 c)
- Vegetable Stock – to dilute sauce (about 1/2 c)
- 1 medium zucchini, sliced 1/2 inch coins
- 1 medium yellow squash, sliced 1/2 inch coins
- 16 oz Cremini mushrooms
- 1 package extra firm tofu, cut into 1 1/2 inch cubes
Combine all of the ingredients into a gallon size ziplock bag. Add enough Vegetable Stock to dilute the combined Kung Pao and Peanut Sauce to coat the veggies and tofu.
Let veggies marinade for about 1 hour; turning bag over periodically to coat the veggies.
Thread veggies onto skewers. Grill until the veggies are tender.
Serve. Eat. Enjoy.
I had a package of strawberries that were a little past their prime to eat fresh, so I decided to using them in baking. This loaf reminds me of strawberry lemonade, a little tart and a little sweet – Perfect.
- 1/2 c plain almond yogurt
- 1 lemon, juiced, zest
- 1/2 c almond milk, unsweetened, vanilla
- 2 tbsp applesauce, unsweetened
- 1 tsp pure vanilla extract
Preheat the oven to 350 degrees. Line a 8×4 loaf pan with parchment paper. Set aside.
In a large bowl combine together all of the wet ingredients. Set aside.
In a large bowl whisk together all of the dry ingredients.
Add the sliced strawberries to the dry ingredients. Stir the strawberries so that they are thoroughly coated with the dry ingredients. (This will help to keep the strawberries from sinking to the bottom of the loaf pan.
Transfer the dry ingredient mixture to the wet ingredients and fold them together.
Spoon the batter into the loaf pan. Spread the batter out evenly in the loaf pan.
Bake for 60 – 65 minutes.
Remove loaf from oven and place on a cooling rack. Cool for 15 minutes. After 15 minutes remove loaf from pan and let it completely cool on the rack.
Share. Eat. Enjoy.
My Creamy Tomato-Basil Soup is the perfect accompaniment to vegan grilled cheese. Especially, on a rainy day like today. It takes under 30 minutes from prep to serving.
- 1 1/2 c onions, diced
- 1 tsp All-Purpose Seasoning
- 1 c Vegetable Stock
- 2 14.5 oz diced tomatoes, canned
- 1 15 oz. cannellini beans, drained, rinsed
- 1/2 c basil, chopped, reserve some for garnishing
Over medium-low heat sauté the onions and All-Purpose Seasoning until the onions are softened and translucent.
Add the Vegetable Stock, diced tomatoes and cannellini beans to the onions. Raise heat to medium-high and bring to a boil; cook about 5 minutes. Stir in basil.
Transfer soup to a high-speed blender. Blend until smooth. Taste for seasoning and adjust as needed. Pour into bowl and garnish with basil.
Serve. Eat. Enjoy.
This salad is so beautiful and colorful; purple, red, yellow, orange and green. The proverbial colors of the rainbow. I used fresh and frozen veggies, and it has more veggies than pasta. I would say, that is a fresh tasting nutritious pasta salad.
- 12 oz. farfalle (bowtie) pasta, gluten-free
- 1 head, cauliflower, purple, cut into bite size, steamed
- 2 c tomatoes, cherry, variety of colors, quartered
- 1 c corn kernels
- 1 1/2 c edamame, shelled, steamed
- 1 lime, zested, juiced
- 1 tbsp All-Purpose Seasoning
- 1 tbsp nutritional yeast
In a large pot cook farfalle according to package directions. I used Jovial (my favorite brand) and it cooks for 10 minutes. Drain. Rinse with cold water and set aside.
Meanwhile, steam cauliflower for about 5 minutes. Long enough that the cauliflower was softened but still has a bite. Rinse with cold water and set aside.
In a very large bowl combine all the ingredients and stir thoroughly. Cover and refrigerate for at least an hour.
Serve. Eat. Enjoy.
Note: I added greens to this salad when it was served.
Maitake Mushrooms are also called hen of the woods. These are great when you want a “meaty” texture. The key to getting that “meaty” texture is pan searing and pressing the mushrooms before you barbecue. This recipe is for cooking in the oven.
Heat a large heavy skillet (I used cast iron) over medium heat. Make sure your cast iron is seasoned, or use a little oil to keep the mushrooms from sticking.
Place the mushrooms into the skillet. Place a heavy skillet on top of the mushrooms to press them. Cook for about 2 minutes. Turn over the mushrooms and repeat the pressing process. Continue to turn and press the mushrooms (about 10 minutes) until the mushrooms are golden, crispy steaks and all the liquid is gone.
Combine all of the ingredients into a medium size saucepan. Bring marinade to a boil. Reduce heat and simmer until marinade is reduced by 1/3 to 1/2 the volume.
Coat the mushroom steaks liberally with the marinade. Let marinate for at least one hour. The longer the mushrooms marinate the more flavor you will have.
Preheat oven to 400 degrees. Place marinated mushrooms onto baking sheet. Flip and baste mushrooms about every 10 minutes. Roast for about 30-40 minutes.
Serve. Eat. Enjoy.
These Portobello Cheesesteaks got the, “You can make this again” statement. I love when that happens. This just proves vegan food does not equal just salads.
Combine all of the marinade ingredients together. Pour marinade into an 8×8 baking dish and set aside.
- 2 large portobello mushrooms
Carefully remove the stems and gills from the portobello mushrooms. Thinly slice the mushrooms.
Add the sliced mushrooms to the marinade. Turn the mushrooms in the marinade to coat. Set aside.
Onions and Peppers:
- 1 red bell pepper, slice into strips
- 1 sweet onion, sliced
Add the pepper and onion to a large skillet. Cook the onion mixture over medium-high heat for about 5 minutes. The onion will start to get some golden color and the red pepper will begin to soften.
Move the onions and peppers to the outer edges of the skillet. Add the marinated mushrooms to the center of the skillet. Cook the mushrooms until the liquid is cooked out of the mushrooms. Mix together and set aside.
- 1/2 c cashews, soaked
- 2 tbsp tapioca flour
- 3 tbsp nutritional yeast
- 1/2 tsp Himalayan salt
- 1/2 tso garlic powder
- 1/2 tsp onion powder
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1 1/4 c water
Combine all of the ingredients into a high-speed blender. Blend until smooth. Transfer cheese sauce to a medium sauce pan. Cook cheese sauce over medium heat, stirring constantly until sauce has thickened.
Layer mushroom mixture onto hoagie roll. Spoon cheese sauce onto mushroom mixture.
Serve. Eat. Enjoy.
These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty. The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.
By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.
- 2 2/3c GF All-purpose Flour Blend
- 1 c organic sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp Himalayn salt
- 1 1/4 tsp xanthan gum
Preheat oven to 425 degrees. Grease muffin wells. Set aside
Whisk together dry ingredients in a large bowl.
- 2 c blueberries (1 cup is just not enough)
Stir blueberries into dry ingredients.
- 1 c almond milk yogurt, plain
- 2/3 c oat milk
- 7 tbsp apple sauce
- 1 tsp vanilla extract
Whisk together all wet ingredients in a separate bowl.
- 3 tbsp aquafaba liquid
- 1/2 tsp cream of tartar
In a medium bowl whip aquafaba and cream of tartar using a handheld mixer. The stand mixer does not work very well due to the little amount of liquid to whip.
Combine wet, dry and the stir-ins together.
Spoon batter into prepared muffin wells.
Bake for 22/30 minutes (12 well tin/6 well tin), or until toothpick comes out clean. Remove from oven and let cool.
Share. Eat. Enjoy.
I came up with this Easy Refried Bean Casserole when I was looking through my pantry to see what I could make for dinner. At first I was going to make taquitos, but the corn tortillas kept falling apart. It was just not going to work. That is when I came up with this casserole. It is basically refried bean taquitos in a casserole form. It can be ready in about 30 minutes, is easy to assemble and requires very few ingredients. It turned out to be a winner.
Preheat oven to 350 degrees.
Layer tortillas into an 8 inch pie plate. Spread a layer of the Shortcut Refried Beans on top of the tortillas. Sprinkle half the corn on top of the beans. Sprinkle some Smokey Southwestern Seasoning on top of the corn. Repeat 1-3 more times It just depends on how deep is your pie plate.
Bake until it is hot, about 20-25 minutes.
You can use a number of different toppings: Guacamole, your favorite salsa, or my Creamy Cilantro Sauce/Dressing.
Serve with a salad or your favorite green vegetable.
Note: Make sure you get Non-GMO corn products.
Since we have been on lockdown we have not been able to go to our favorite Indian food restaurant. I decided to try my hand at making some at home. The slow cooker made it easy to let it cook itself.
- 2 c onions, diced
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 1 1/2 c tomatoes, chopped
- 2 3/4 c , divided, + more sautéing vegetable stock/broth
- 1 tbsp curry powder
- 1 tbsp coriander
- 1 tbsp cumin
- 3/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 c russet potato, diced, 1/2 – inch
- 1 c chickpeas (measured dried then soaked overnight)
- 1 tbsp lemon juice
In a large skillet sauté onions, garlic and ginger with 1/4 c of vegetable stock/broth. Sauté until the onions are golden.
Add tomatoes, curry, coriander, cumin, turmeric, and cayenne pepper to the onion mixture. Sauté until the tomatoes are tender. Transfer to a slow cooker.
Add the potatoes, chickpeas and 2 1/2 c of vegetable stock/broth.
Cover slow cooker and cook on high heat for 5 hours, until the stew has thickened and the chickpeas are tender.
Stir in lemon juice. Serve over your favorite whole grain.
Serve. Eat. Enjoy.
The flavors of this bowl meld together perfectly. It has the heartiness of roasted root vegetable. The vibrant color of the roasted broccoli and the refreshing taste of the Creamy Citrus Dressing/Sauce. And don’t forget the sweet crunch of the Pan Toasted Pecans.
Preheat oven to 400 degrees.
In a large bowl combine the root vegetables, broccoli, vegetable broth and the All-Purpose Seasoning. Use enough broth and All-Purpose Seasoning to coat the vegetables.
Transfer the vegetable onto a sheet pan. Roast the vegetables for 15 minutes. After 15 minutes stir the vegetables and continue to roast for an additional 10-15 minutes.
Layer vegetables into a bowl. Drizzle with the Creamy Citrus Dressing/Sauce on top of the vegetables. Top with Pan Toasted Pecans.