Vegan Tuna Salad or Chicken Salad

Around my house we just call this Chickpea salad, but who in the world would search for those keywords?  This is a nice little replacement for tuna or chicken salad, and to be honest it's just way better for you (it lacks mercury, antibiotics, hormones, etc.), and it's pretty spot-on when it comes to the flavor.  It doesn't have the signature fishy smell, but I don't know anyone that loves to rock cat food breath.  One of my best friends, Mrs. Margie, passed this on to me.  I add some things to pump up the nutritional value and make it more robust, but it's perfectly good without the additional options.

(GF) Naturally Gluten Free

Served over salad

Ingredients:
1 can of Garbanzo beans/Chickpeas (or about a cup and a half of soaked and cooked)
1/4 cup vegan mayo (I use "Just Mayo", found at Dollar Tree!)
1 stalk celery finely diced
1/8 Cup onion diced fine
2 tsp Lemon Juice
1 Tbs Dill Relish (add or subtract to liking)(Carrot relish also works)
1/2 Tbs Mustard (add or subtract to liking)

**if you crave the fishy taste, feel free to add 1 tsp. of kelp powder

Optional additions that I love:
1 Tbs pumpkin seeds
1 tsp chicken-style seasoning
1/2 tsp dill weed
5 green grapes quartered

In the middle of mixing

Directions:
-Mash chickpeas with a fork manually OR put in vitamix and press down continuously with the tamper stick OR put in a food processor and process just until chickpeas have lost their shape (you don't want chickpea soup, so only process for a few seconds!)
-Mix in the rest of your ingredients, until everything is covered in chickpea

Paleo boats with red cabbage

**Eat alone, put on top of a salad as pictured, put on bread for a sandwich, or wrap in a cabbage leaf for a paleo boat!

Paleo (kinda) Vegan Pizza

So, I feel a bit ridiculous admitting that I'm not exactly sure what all the Paleo diet allows for.  I'm pretty sure that no processed foods is part of it, but I lost interest in what Paleo had to offer when I saw the first asparagus bundle wrapped in slimy (totally unhealthy) bacon (photo) on my Facebook feed.  So anyway, I still think it's a pretty cool notion to limit the amount of Gluten in your meals, and definitely a plus to lay off of processed foods.  Daiya (vegan Cheese) and marinara aside, this is pretty much straight from the garden!  It's versatile too, if you want to change the toppings.

(GF) Naturally Gluten Free

My pizzas before they were baked

Ingredients:

2 Large Eggplants

1 Jar of marinara (I like Barilla, it's vegan and kosher)

Bag of Daiya Shredded Chedder or Mozzarella (purchase at publix or other)

Salt or Garlic Salt to sprinkle

Suggested Toppings:

Chopped Mushrooms

Baby Spinach

Diced Onion

Sun dried Tomatoes

Diced Zucchini 

Artificial Bacon Bits (can be purchased from any grocery store)

Ignore the fact that this eggplant has not been peeled

Instructions:

- Preheat oven to 350 degrees

- oil two cookie sheets

- Peel eggplants with a potato peeler or the like

- Lay eggplant on its side and cut in about inch thick slices 

- Place each piece on the cookie sheet

- Sprinkle each "pizza" with salt or Garlic salt (not too much, it's just to add a little flavor)

- First spread about a Tablespoon of Marinara on each "pizza"

- Then top with Spinach

- Then your daiya cheese

- Then all of the other topping you choose

-Bake on 350 for 25 minutes, on top rack

Feeds 4 Adults +
**Served with Crisp salad and roasted asparagus
ENJOY!

Photo Credit to my baby sister!

Easy Vegan "Beef Stew" recipe

It makes me feel good to make food with nothing but items from the local farmer's market or the produce section of my grocery store.  This, aside from the seasonings and cornstarch, can be made with all "living" foods. That makes me very happy. ----> :D <------- See?  This is the easier version of my other recipe that has a few more steps in it, but a tad less fat (because it's missing the cashews).  This can be made in one pot.  You just need a blender!  Easy = Good.  If you want to make this even easier, you can pick up a bag of pre-cut veggies (for stew) in the freezer section of your grocery store.

(GF) Naturally Gluten Free 

(make sure your seasonings do not contain gluten/wheat)

Recipe:

4 Large Portobello Mushrooms (cut into bite sized cubes)(This protein replaces the meat)

6 Large Red potatoes (cut into bite sized cubes)

6 Carrots (cut into bite sized cubes)

1 Large Red/Purple onion (quartered)

1 Tbs. ( or 1 bullion cube) Vegan Beef-style seasoning (I use Mckay's)

1/4 Cup Vegan Beef-style seasoning

1 Cup cashews (raw or roasted, salted or not)

1/2 tsp. sea salt

1 Tbs. Corn starch

Water

Serves 4 Adults

Directions:

Put all vegetables and the 1 Tbs. (or bullion) of beef-style seasoning in a large pot

Cover with water (completely) and boil until all vegetables are soft (about 40 minutes)

After boiling, drain off 2 cups of the vegetable broth and put into the blender with cashews, corn starch, salt, and 1/4 Cup beef-style seasoning

Drain and discard any remaining liquid/broth (or save for something else)

Blend your vegetable broth, beef-style seasoning, cashews, corn starch, and salt on high until smooth (may take a few minutes (no grittiness should be felt)

Pour your blended mixture over vegetables in pot and warm on low, constantly stirring until desired thickness is reached (about 4 minutes)

Pour in a bowl alone, or over rice, broken pieces of bread, torn up biscuits, or your choice of grain (like quinoa or amaranth).

Enjoy with a nice warm fire in the fireplace... trust me, it adds something irresistible to the meal.

Vegan Quesadillas

Right before it's grocery shopping day, I always peer into the refrigerator to find remnants of produce that are sparse and on their last leg.  You just can't bring yourself to waste them, and they're taking up valuable space for the new groceries...so what to do?  Well, you can blend them into a disgusting smoothie, or you can find a way to incorporate them into your next meal.  I ALWAYS find a way to incorporate them into the meal.  I've even figured out a way to make cake with beets in it!  HELLO RAW RED VELVET CAKE!  So today while blankly staring into the abyss that is my fridge, I took note of a few broccoli florets that wouldn't last another 24 hours, a few pieces of pre-cut bell peppers, a packet of vegan hot dogs that my husband picked up somewhere, a half eaten bowl of hummus, and a handful of organic baby spinach.  And.... close fridge.  What in the world would I do with that mess?  Open cupboard to find an un-used pack of extra large tortilla wraps.  Eureka!  Quesadillas!  So anyway, I threw together a conglomeration of unwanted and unappealing ingredients, tossed in some vegan cheese and Boo Yow!  Lunch is served!  This didn't take long at all.

(GF) To make this gluten free, omit the faux meat and/or use mushrooms, and use gluten free tortillas

Pictured with pan seared broccoli florets and potato cubes covered in my cashew cheese

Ingredients:

1 pack of Extra large tortilla wraps (I used 8 wraps)

1 bag of Daiya vegan "mozzarella cheese" or my homemade cashew cheese

1/2 Cup of hummus (any flavor) (can be found in most grocery stores near the produce or health foods)

1 handful of greens ( I used organic baby spinach)

2 cups of chopped mushrooms (portobellos are great!)or faux meat ( I used vegan hotdogs, seared in the pan to get rid of them)

1/2 Cup of diced bell peppers (Optional)

**Add or take away whatever vegetables you like.  I recommend keeping the mushrooms/faux meat, spinach (or greens), and the cheese.

Other options:

Veggies: Potatoes, tomatoes, avocado, kale, lettuce, onions, banana peppers, jalapenos, etc.

Other faux meats:  tempeh, tofu, veggie burger, "Chikn strips", etc.

Other condiments: Vegenaise, vegan sour cream, guacamole, other vegan cheese, pesto, etc.

Directions:

See picture step by step below

If you're using a faux meat, make sure it is cooked according to the directions before you start.

Chop your veggies and have them handy

Have your cheese laid out and ready

Turn on your panini grill or have a non-stick (or oiled pan) ready on the stove top

Spread your condiments or liquid cheese on half of the quesadilla wrap

Sprinkle on your veggies, faux meat or mushrooms, and cheese (if you use shredded instead of liquid)

Fold other side of wrap over to enclose the ingredients

Carefully transfer the folded wrap to the grill or pan and sear on medium for a few minutes so that the tortilla is slightly tanned and crispy on both sides

Once all of your wraps are made and grilled, use a pizza cutter or knife to cut them into triangles!  And Voila you have yummy vegan quesadillas!

Spread your condiments (hummus or liquid cashew cheese) on half of the wrap

Sprinkle on your favorite chopped veggies

Add faux meat/mushrooms and shredded cheese, then fold in half

Grill on a panini, forman, or sear both sides in a non-stick or oiled pan til tan 

Once grilled, use a pizza cutter or knife to cut into triangles!  

Bon Appetit! 

Vegan Fettuccine Alfredo

I have forever searched for an alfredo sauce that was comparable to the creamy, cheesy stuff that comes in a jar, with which you can do no wrong.  After many goopy, cakey, cardboard-esk tasting recipes, I was given a simple tofu based recipe that could use a little work, but was totally do-able.  I changed the recipe here and there each time, but it wasn't until a friend at church mentioned a smooth and creamy ingredient that helped her alfredo sauce, that mine became just what I wanted.  Avocado, HELLO!  Why didn't I think of that?  It makes everything silky smooth, as a matter of fact, I use it in my vegan puddings and "yogurts", plus it adds a nutritional componant....... PERFECT!  This stuff is really good.  And no, the avocado didn't turn my sauce green or brown, just a little more off-white. Pictured below is my fancy vegan "Shrimp Alfredo".  Variations are listed at the bottom.

(GF) To make this recipe gluten free, make sure your tofu doesn't contain gluten and that you use gluten free fettuccine noodles.  I love Tinkyada brown rice pasta.

Ingredients:
1 (12 oz) box of silken tofu (soft works best, I use Mori-nu brand)
1 ripe Avocado (totally optional, but it makes the sauce creamier)
1/2 to 1 Cup of Almond Milk or water (use any alternative milk/amount depends on how runny/ripe your avocado is, and you would need more liquid if you use firm tofu instead of soft.  Don't forget that rice milk is much more watery than almond or soy)
3 tsp. of garlic powder (or 2 cloves of fresh garlic, (feelin' fancy!) (or less if you're not a fan)
1 Tbs. oil ( I use Extra Virgin Olive oil)
6 Tbs. Nutritional yeast flakes (Healthfood store item, can also be bought online)
1.5 tsp. Sea Salt
2 tsp. Onion Powder
1 Tbs. Parsley (mix into strained noodles)
1 (12 oz.) box of Fettuccine Pasta Noodles (look at the ingredients, some brands sneak eggs in)

Additional Ingredients (optional):
1 Cup of chopped vegetables (like squash and zucchini) or
1 Bundle of asparagus or
1 package of vegan "shrimp"

Directions:
Start boiling your pasta according to the package directions (including salt as directed)
Place all ingredients, except for pasta and parsley in the blender and blend until smooth
Once your noodles are soft, strain off water, and put back in pot
If you're lazy and don't want more dishes to wash, you can mix your alfredo sauce right into the noodles and heat on low until sauce is warm
If you chose to do it the prettier, harder way, you simply heat your blended sauce in a saucer or pot on low until warm, and drizzle over your fettuccine noodles once on each plate

Boiling my noodles (according to the package directions).

All of my ingredients except noodles and parsley blended smooth.

Boiled noodles strained and parsley added.

** To make your fettuccine alfredo fancy, you can saute some sliced vegetables like zucchini and squash, mushrooms, and onions, or asparagus; top the noodles with your sauteed veggies and then drizzle your alfredo sauce on top of the noodles and veggies.  I've also sauteed some vegan shrimp that I found in an awesome grocery store and made shrimp alfredo with veggies!  You can be as fancy or simple as you want, this is a great, quick meal.

Sauteing some asparagus with earth balance, 1/2 squeezed lemon, and garlic salt. MMMMM!!  

Add Asparagus to the top of noodles for Asparagus A La King!

Hope you enjoy!  It's an easy, breezy favorite of mine!

Garden Spaghetti

This is one of my favorite and most used vegan go-tos.  It has all of the components of a healthy meal and it's fast.  Not to mention it's ITALIAN!  Have I mentioned I'm nuts over Italian food?  This takes about 30 minutes total, including prep and cook time.  It's so easy, I make sure to always have these ingredients in my frig.  This is low fat and lovely ;)

(GF) To make this gluten free:  Make sure your marinara is gluten/wheat free (or make your own with tomato sauce and herbs) and also use a gluten free pasta like Tinkyada rice noodles.

Ingredients:

1 yellow squash chopped

1 zucchini chopped

1 handful of baby spinach, about a tightly packed cup (or chopped regular size spinach)

1/2 of a large onion chopped (purple is awesome, but it doesn't matter)

1 crate of sliced mushrooms (baby portobellos is what I like best)

1 jar of your favorite meat-less marinara or tomato sauce ( I like Barilla brand, it's kosher)

Dash of salt

Dash of italian seasoning (optional)

1.5 small boxes (or bags) of spaghetti ( I prefer using vermicelli, because it's super thin)

5 or 6 sun-dried tomatoes (optional)

Directions:

~Wash and chop your vegetables

~Start your water for the pasta (use package directions, including salt) in a large pot

~Place your vegetables in a NON-STICK frying pan (this eliminates the need for water or oil), if you're using an old fryer, you'll want to spray it with oil, or use about a tablespoon of olive oil to saute your vegetables

~Saute veggies with a dash of salt and italian seasoning on medium heat until soft (about 10 minutes). Sometimes I forget to use the salt and the seasonings, and it still turns out great.  You'll want to stir the veggies around every few minutes to make sure they're not sticking or burning

~Once soft, pour your marinara over your veggies, and heat on medium low.  If your marinara starts bubbling and popping, it's too high.  You just want to warm the sauce, not boil it.

~While the sauce is warming, throw your pasta into the boiling water you started

~Now just watch both until sauce is nice and warm or hot, and noodles are tender

~Drain noodles

Place noodles on a plate, and top with warm veggies sauce

This easily serves a family of 4, with a little left over.

Great served with a fresh salad and garlic bread

**sometimes I mix a couple of tablespoons of my famous Cashew Cheese into the noodles after draining them.  Cheesy veggie sgetti!

Oh So easy Potato Soup

So, I was checking out my girl Susan's blog (Fatfree vegan), when I saw this blogger challenge to replicate any of her dishes and send them into Tried and Tasted (and Zlamushka's spicy kitchen).  It's just a celebratory thing to show our appreciation to Susan, a leader in Vegan cuisine.  I chose to replicate this beautiful soup, because I've done it so many times already, and it's so easy, it needs to be shared.  So here it is.  Easy, and Gluten Free! And I literally copied and pasted the recipe, because nothing needs to change!  Hope you love it, we do!

Quick and Easy Potato Soup

Potatoes can be microwaved, boiled, steamed, or even baked beforehand.

Ingredients

3 medium Yukon Gold potatoes, cooked and peeled, if desired
1/2 small onion
1 cup vegetable broth
1/4 teaspoon rosemary
1/8 – 1/4 teaspoon white pepper (using more will make it spicy)
1/2 teaspoon salt, or to taste
1 tablespoon raw cashews or 1/2 tbsp. cashew butter (optional)
1 tablespoon nutritional yeast
1 1/2 cups low-fat soymilk or other non-dairy milk

Instructions

High-Powered Blender Users: Place two of the potatoes along with the remaining ingredients into the blender in the order given. Start machine on low speed and increase to highest setting. Blend for about 4 minutes, until steaming hot. Dice remaining potato and divide it among 4 bowls. Pour the soup over the potatoes and serve hot.

Regular Blender/Stovetop Users: Chop the onion and sauté it until soft in a medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the broth, rosemary, white pepper, and salt. Simmer, covered, for about 15 minutes. Pour into blender along with cashew butter, soymilk, and nutritional yeast. Blend until smooth. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot.

Preparation time: 5 minute(s) | Cooking time: 25 minute(s)

Number of servings (yield): 4

Breaded Tofu Fillets

My husband absolutely loves these things.  I withhold them for special occasions, so now they can be found on the food pedestal.  The truth is, although tofu is way healthier than it's adversary (the forbidden meat), it's still considered a processed food.  I try not to use processed foods when I can avoid it, but this was a recipe I found in one of my first vegan cook books (Vegan Homestyle), and I just can't seem to shuck it.  Some compare these bad boys to "fish fillets", but I just let them be what they are.  Breaded and baked tofu fillets.  The texture is reminiscent of tender chicken breast, or tilapia fish fillets.

(GF) To make this dish gluten free, simply use a gluten free all-purpose flour for your breading.

Ingredients:

2 blocks of extra firm tofu

approximately 3 heaping Tbs. of Vegenaise or home-made vegan mayo

1 recipe breading meal

Breading meal

Mix the following in a closable container or ziplock:

1/2 Cup whole wheat flour (or gluten free flour)

4 Tbs. Nutritional Yeast Flakes (can be found at health food stores)

1 Tbs. Onion Powder

1 Tbs. Parsley

1/2 tsp. Salt

1 tsp. Paprika

1 tsp. Kelp Powder (optional, gives the taste of fish & is very good for you)

2 tsp. Lemon Zest (finely grate the peel of a lemon)

Breading Meal in a tupperware container, before being mixed

Tofu pieces before vegan mayo or breading meal, as you can see, they are not perfect.

Put vegan mayo coated pieces into batter and toss/cover

Notice that the pieces on the left have not been sprayed with oil yet

Directions:

Slice tofu into 4 fillets (width not length, to make them thin)

Pull tofu into large chunks, like chicken breast (Optional, you can also leave these in the rectangle shape and skip this step)(Pictured above pulled into imperfect, irregular pieces)

With a butter knife, or your clean hands, cover all the tofu with vegan mayo (I put tofu in a bowl, with vegan mayo and gently roll pieces around to coat them, careful not to break tofu up too small)

Once fully coated in vegan mayo, place in breading meal container to coat with mixture (I put in a large Tupperware bowl and shake it up with lid on)

Preheat oven to 400 degrees

Place tofu on an oiled cookie sheet, and spray the tops of each fillet with your oil spray (I use organic olive oil), so that there is no dry flour visible on the tofu (don't worry about the bottom, the oil on the pan will soak in)

Bake on 400 degrees for 20-25 minutes, no need to turn

Enjoy!

Makes 8 rectangle fillets, or 16 to 20 tofu "breast?"  Lol... I'm not sure what to call them :)

**Serves up nicely with garlic potatoes and something green!

Slap ya Mammy Vegan Squash Casserole

Hip Hip Hooray for comfort food!  I am in the most delightful mood today.  I am totally giddy and not sure why.  I always relate being in a great mood to the memory of laying in my bed in the apartment I shared with my grandmother in college (odd, I know... but my grandma happens to be the coolest woman I know).  I wake up to the sound of her clanging around in the kitchen, the smell of biscuits baking, and the crackling and popping of bacon on the stove.  The house is nice and cool, and the t.v. in the living room is at a low lull, as to not disturb the sleeping baby (me), on the weather channel of course, and the fan urges me to hide under the sheets.  Not an issue in the world could ruin that moment.  No matter the difficulties life threw, there was something about those days that just brought peace and comfort.  The inability to revisit that scenario is the hardest thing about being a vegan.  My grandmother is alive and well, but lacks the initiative to revamp her famous recipes.  I however, am on a mission to provide those memorable morning moments to my children and grandchildren, with vegan versions.  So this dear friends is a pretty amazing replication of her squash casserole. Not many ingredients to boast of, just the simplicity of yellow squash, salt balance, and a little "cheese", really.  I hope you enjoy this "Slap ya Mammy, A.K.A. Grandma Retha's, squash casserole" as much as we do.

(GF) To make this dish gluten free, use a gluten free cracker instead of the Ritz crackers (like Glutino brand, which can be found in walmart), and make sure your vegan butter is gluten free too.  The one listed is gluten free, and so is this particular "cheese".

Ingredients:

6 medium sized squash cut into 1 inch chunks

2.5 Cups of Crushed ritz crackers 
1.5 Cups of Cheddar Daiyah cheese (or half Cheddar, half Mozzarella)

3/4 stick of vegan margarine or 1/4 cup vegan butter (I use Earth Balance Coconut spread)

3/4 onion, uncooked and chopped (I have used purple and yellow, both work)

3/4 Cup almond milk (original, not vanilla)

1.5 tsp. Salt (add or subtract to your needs)
2 Tbs. flax seed or 3 flax meal

Directions:

Boil squash til tender, drain off water
Grind your flax seed into meal with a coffee grinder and mix with 6 tablespoons of water in a separate bowl (Or if you used pre-ground flax meal, skip the grinding) This is going to set your casserole like eggs would.

Mix all ingredients in the pot, except 1/2 of the cheese and 1/2 of the crackers (those will be used on top)

Dump into a large, oiled casserole dish and bake 40 min. on 350.
Remove from oven and sprinkle remaining cheese, and then remaining crackers on top

Turn oven OFF

Return to oven for a couple of minutes to help melt the cheese underneath the crackers

Remove and cool for at least 15 minutes to allow casserole to set (longer is better, even if you have to reheat).

Just enough water to cover the squash.

Mix it all in the pot!

In the dish, ready to bake!

Yummers!

Portobello Burgers

Sometimes you just want a big ole fat juicy burger... and then your conscience kicks in and reminds you that your choice to eat healthy or save the planet have confounded you to fight the urge.  Solution?  Portobello Burgers!  Now some have said to me that eating a giant mushroom grosses them out.  As a matter of fact my dear sweet husband said this to me a few years ago when the subject came up.  I have but one suggestion to overcome this nasty fear of fungi...DON'T THINK ABOUT IT.  Seriously, do you think about where that burger you wanted comes from or what all that piece of meat has endured since the slaughter house?  I think not.  Some things are just better forgotten, right?  Besides, the health benefits of eating mushrooms have proven for centuries something to be desired.  Here's a quick link for a few of those benefits.  Also, there was a recent study (<---click to see study) done on obese patients that resulted in major weight loss, just by replacing the meat in their meals with mushrooms.  I have really taken to this idea lately.  I've decided to cut back on the processed foods, which includes vegan meat alternatives that contain high levels of sodium, soy, and gluten.  This is quick and easy, and it tastes awesome!

When shopping for Portobellos:
You can find portobellos in most grocery stores, in the produce section.  You want to make sure your bellas are fresh, by avoiding ones that have dark, deep indentions in the caps.  Also, take a whiff.  If they smell like feet, or have mold growing on them, walk away!  Lol...  portobellos don't stay fresh for long, so you'll want to keep them refrigerated, and use them within a few days of the purchase.  Also, when washing your bella caps, if they are super slimy, and not easily rinsed, that's a sign that they are going bad.  Again, note the smell.  Each portobello cap represents a burger patty, so make sure you get plenty for each person you plan to serve. Oh and don't purchase the baby portobellos, these are unmistakably large.

(GF) To make these burgers gluten free, use a gluten free bun, or simply eat without the bread.

Washed and ready for seasoning.

Ingredients:

~Large Portobello Mushroom caps (enough for everyone)

~1/4 Cup Bragg's  Liquid Aminos or Soy sauce (make sure it's gluten/wheat free if going for the GF option

~1 Tbs. of your favorite burger seasoning (I prefer Mccormick's salt free all purpose seasoning, because your Bragg's or soy sauce will be salty enough)

~Burger fixins (bun, tomato, onion, ketchup mustard, avocado, etc.)

My Portobellos fully seasoned and ready for the oven.

Directions:

~Gently rinse your portobellos caps, and remove the little button stems on bottom (you can cut them off, or just pull them off... but be gentle) (if your caps tear it won't ruin the taste, they're just not as pretty)

~Don't worry about removing the gills from the bottom of the caps, they actually help hold in the seasonings, and they're perfectly eatable

~Place portobello caps belly up (top down) in a casserole dish like pictured above; they don't have to be perfectly flat

~Brush, or dowse with your Bragg's or soy sauce, then sprinkle with your seasonings

You don't have to fill the dish with Bragg's or soy sauce, because the portobellos quickly absorb the liquid and retain it well.  You also don't want to marinate them overnight, because the salt taste is too overpowering.  These are much more absorbent than meat.

~Cover with plastic wrap or foil, and put into the refrigerator for at least 45 minutes, but no longer than 2 hours before cooking (I usually marinate mine while making breakfast and then cook them for lunch when it's time)

45 min- 2 hrs later....

~Remove covering and bake for 45 minutes on 350 for 4 portobello caps (if you have an oven full, then you want to add about 5 minutes per cap) Or grill about 5 minutes on each side (according to thickness)

The idea is to cook them thoroughly, without leaving them dry and crispy or drenching wet (just for good texture purposes)  

~While baking or grilling, have your buns ready!  Get all of your onions, tomatoes, and avocados cut and in place, so that all you have to do is put the portobellos on and eat.

~Once finished cooking, just carefully with a spatula place on your bun with all of your favorite fixins'.

Placed on the bun, just like a regular burger.

Hope you enjoy this non-processed alternative to a meaty burger.  Comes with guilt-free pleasure and weight-loss!

Served with oven baked potato wedges and sauteed asparagus sprouts with lemon-garlic sauce :D.

Steamed Veggies and Brown Rice

Yep, that's right... pretty basic.  Today I woke up sore from the gym, without an ounce of creativity in my blood stream.  All I could think of was "healthy... must eat healthy".  Vegan food is sort of known for being healthy, yet, one could eat nothing but potato chips and still be considered vegan.  So without further or due, a vegan meal that is unmistakably healthy, and pretty good too!

(GF)This meal is naturally gluten free, if you opt. not to use a faux meat.

Under all of that luscious gravy, there's a vegetable or two!

Ingredients:

4 Cups of cooked brown rice (I chose organic)

1 head of broccoli

4 or 5 medium sized potatoes

4 carrots

1 cup loosely packed baby spinach

Gravy Ingredients:
1 Cup of cashews (roasted or raw)
2 tsp. onion powder
1/5 tsp. garlic powder
1 tsp. salt (I like to use pink Himalayan salt, just because it's healthier than regular, but that's optional)
2 Tbs. Cornstarch
2 tsp. chicken-like seasoning
2 cups of water

Directions:
~First, start cooking your rice according to the package directions (don't forget to keep an eye on it, while you're cooking the other stuff)
~Second, cut your vegetables into bite size pieces (you don't want them to big, or it'll take a while to steam) Leave the spinach out, til you're making your plate, it's raw in this recipe.
~Blend your gravy ingredients until no graininess can be felt between the fingers (smooth), it's easier if you blend with 1 cup of water until smooth, and then add the second cup and blend for a few more seconds.
~Pour your gravy into a small pot and heat on medium low to thicken.  It should be runny after blending, but the cornstarch and the heat thicken it quickly, so watch and give it a stir once per minute or so.
~Throw your veggies into a steamer (except spinach).  You can steam them all together, but I like to first steam the carrots and potatoes, and add the broccoli in the last 10 minutes, so that it retains it's bright green color.
~Steam for about 30 minutes, and check with a fork to make sure they're soft.  If not, steam 10 more minutes.
~Once your rice is cooked, your gravy is as thick as you'd like, and your veggies are soft, layer them as follows:

Brown rice on bottom, then sprinkle with raw spinach, then veggies, then gravy.... Enjoy!

**Feel free to add a faux meat like Morning star "chicken strips", if you don't mind the gluten

Lentil Chili

I woke up at 5 o'clock this morning with a hankering for chili....  and because my husband wasn't here for breakfast, I can do whatever I want.  I can really get wild and crazy...which means chili, before 9a.m.! Wooooowhooo!  This recipe is pretty simple, and can be modified to your liking easily.

(GF) To make this gluten free, leave out the veggie crumbles.

Sorry for the ugly camera phone picture, my husband took the camera with him!

Ingredients:
1/2 Cup Lentils
1 Small-Medium onion diced
1 Large potato cubed (I used an organic yellow)
1 Cup of veggie crumbles (optional) (ex: boca burger, worthington, or make your own)
1 Can of Pinto beans
1 Can of black beans
1 Can of diced tomatoes (drained)
1 Can of tomato sauce (15 oz)
1 Tbs sea salt
2 heaping Tbs chili powder
1 dash of cayenne
1 Tbs beef style seasoning (optional)
1 Tbs miso (optional)

Directions:

Boil lentils, onion, and potato until soft

Drain off excess water

Add remaining ingredients and heat on medium heat until hot

Add or reduce salt to your needs :)

Enjoy

Vegan Spinach Calzones

My hair is blonde, and my skin is not olive... but that doesn't stop me from believing that I'm Italian.  My entire family adores Italian food, so don't be surprised if the majority of my post are just that.  Today,  I served up calzones to the hungry bunch.  They're pretty easy, and this recipe makes enough for 4.  As always, feel free to switch vegetables to shake it up a bit!

(GF)  To make these calzones gluten free, use a GF pizza crust mix, such as Arrowhead Mills

Pairs nicely with my stuffed spaghetti squash, and a fresh salad

Ingredients:

4 cups fresh baby spinach, chopped

1/2 cup chopped mushrooms

1/2 cup shredded Daiyah Mozzarella

1/4 cup chopped onion

1 bread recipe (or pillsbury pizza crust in the can if you're short on time)

3/4 box of mori nu tofu (extra firm) 8 oz.

3/4 cup vegan mayo (I like vegenaise when I don't make my own)

1 Tbs. chopped sun-dried tomatoes (optional)

1 tsp. lemon juice

1 tsp. salt

2 tsp.. garlic salt

1 Tbs. vegan butter (smart balance light or Earth balance are great)

1 tsp. rosemary

Directions:

Saute spinach, mushrooms, onion, and salt in a Tbs. of water on a non-stick frying pan (or spray with oil) Add spinach LAST, it only takes a minute to cook down (add water, if needed)

Set sauteed ingredients to the side for a moment

Separate your bread dough into 4 equally sized portions and roll into balls (if you're using canned pizza crust, just get your dough out, stretch it gently while still rolled up (to make it longer), and cut into 4 equal portions with a knife)

Roll your 4 balls flat with a pin roller, or press with hands into circles (if using canned pizza crust, just unroll the 4 portions into their original rectangle shape)

Leave bread for a moment

In a mixing bowl mix your tofu, sun-dried tomatoes (optional), vegan mayo, daiyah mozzarella, lemon juice, and sauteed veggies with a fork

Save your garlic salt and rosemary for the topping

Preheat oven to 350 degrees

Spoon your mixture onto the center of each dough circle (or rectangle if using canned crust) dividing equally

lift one side of the circle (or rectangle), and fold over, inclosing your spinach mixture

Repeat on each one

Take your fork, and press the edges together to thoroughly close in your mixture (or pinch the edges)

Carefully lift each closed calzone and place on an oiled cookie sheet

Place in the oven for 20 minutes on 350 degrees

Remove from oven and spread vegan butter on top, evenly divided

Sprinkle your garlic salt and rosemary onto the top, evenly divided (don't skip this, this is a large portion of your flavoring)  You don't have to use all of the garlic salt, but more is better to me!

Place back in oven for 2 minutes OR until dough is tan and done.  

Let cool for a few minutes for a nicer cut.... cut in halves and serve.

**Serve with a dipping bowl of marinara, if so inclined

Chicken not-pie

Oooh I remember those sundays when my mom would throw a few chicken pot pies in the oven, and put on a good disney movie, and we'd all pile up in one bed and well..... just eat!  It seems like every good memory has a food involved.  I suppose that's why we're all so familiar with the term "comfort food".  This is definitely a comfort food for me.  I'm so happy to offer my children a vegan version with all of the creamy richness, and awesome cuddling to go with it!  This is no robust or eccentric casserole, it's a basic creamy pot pie, minus the chicken, that can be tweaked how you like.  The trick to the perfect pot pie is to get the salt balance right.  This recipe makes two casseroles.  One for now, and one to freeze.  I'm all about time management.  If you only want one, divide each ingredient in half and keep in mind you'll only need one pot/dish to complete.  Get ready to cuddle.   ♨ = ♥

(GF) Gluten Free Variation:  To make this dish gluten free, you can easily leave off the pizza dough, and bake for 45 minutes to set.  Or you can find gluten free pizza dough mix at your grocer or health food store (such as Arrowhead Mills) follow the directions, and simply place your dough on top, instead of the canned dough.  Also, make sure your meat substitute is gluten free, like "Butler's soy curls", or leave it out.

Ingredients:

8 cups of the vegetables of your choice, potatoes and carrots are important for this nostalgic dish (use 2 bags of Vegetable soup/stew mix found in the freezer aisle, if you don’t have time to chop veggies)

(cubed potatoes, carrots, diced onion, peas, corn...etc. Be creative!)

2 cups of Rice

2 tsp. salt

2 Tbs. olive oil (or coconut)

2 “pizza crusts” (they come in canisters, I use Pillsbury “thin” crust)

1/5 Cup of  shredded “Daiyah” Vegan Chedder cheese (OPTIONAL)

1 Cup of meat substitute (Morning star chickn strips cubed, TVP, soy curls, I use whatever I have on hand)(OPTIONAL)

1/4 stick Vegan Margarine (such as “Earth Balance”)(OPTIONAL, just makes it creamier)

4 Cups of “Cream sauce”

To Make Cream sauce blend the following on high for 2 minutes until smooth (rub between thumb and finger to test grity-ness) Blend with just 2 cups of water to start with, then add 2 after a minute (helps smooth faster)

1 Cup of cashews (raw or roasted)

2 Tbs. Chicken-like seasoning ( I use “Country Life”, but you can purchase any type at a health-food store, or there are recipes to make your own all over the internet)

1 tsp. salt (or more to taste)

1.5 tsp. garlic powder

4 tsp. onion powder

2 Tbs. cornstarch (thickens the cream)

3.5 Cups (total) water (Your liquid in the blender should equal 4 Cups after blending

Directions:

~Get out two large pots.  Boil your vegetables and alternative meat with 1 Tbs. salt in one pot.  Boil your rice with 2 Tbs. olive oil and 1 Tbs. salt in the other.

~Once both are soft,(about 25 minutes) drain excess water off, and combine all in one of the pots

~If you choose to use the optional “Daiyah cheese” and the margarine, mix in now along with your blended Cream Sauce until thoroughly mixed, and margarine is melted

~Spray two large casserole dishes with oil (I use a misto-sprayer with organic olive oil)(don't forget to use a freezable/disposable dish for the one you're going to freeze)

~Taste your mixture to see if you need more salt (add by half tsp.s if it’s too bland)[THIS WILL MAKE OR BREAK the dish!]

~Pour half the mixture into one dish, and half into the other dish

~Bake both for 20 minutes on 350 degrees to set the mixture

~Remove from oven and roll out your “pizza crust” over the top of each casserole (CAREFUL it’s hot!)

~ Cut a few slits in dough with a knife, and finish baking according to the pizza crust directions (usually 13 minutes on 425 degrees)

~Remove from oven when crust is tan and crispy! Serve warm and gooey, or freeze for later. (reheat after thawed on 350, covered for 20 minutes)