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!

Watermelon Pizza!

It's summer, and that means watermelon!  You can get super festive with this little treat.  I used the fruit that you see here, because it's the Fourth of July this week, and we're celebrating with Red, White, and Blue!  A friend of mine served this at potluck the other day, and I was delightfully surprised when I tasted it.  I thought it would taste like... well... watermelon, but the jam that's used at the base adds a pop of sweetness that is irresistible!  The kids will love this... and any other excitable pedestrians that walk by.

RED - WHITE - BLUE

Ingredients:

Strawberry jam (spreadable)

Fruit of your choice (pictured are: blueberries and coconut shredds)

Whole watermelon

Directions:

~Wash your fruit

~Cut watermelon in half, and then slice the same way in 1 inch portions (should be in circular shape, like a pizza)

~Cut each circle into triangles, like you slice a pizza

~Spread strawberry jam on each slice

~Top with your favorite fruit (such as kiwi, bananas, almond slivers, etc.)

ENJOY!

Thanks Jesse for the cool idea!

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!

Vegan Cream Cheese Danish!!!

So, I was having a super rough week, and by Friday, I was so mad at the world that I just wanted to eat something really naughty and go to bed.  Luscious cream cheese is what I wanted, with dough, and lots of sugar!  I open my facebook to scoff at everything (in total hate mode) and what do I find?  An unbelievably naughty Cream Cheese Danish recipe.  Yowsah.... this danish hits the spot.  It is the real deal, but not really!  So without further ado, I give you the Cream Cheese Danish, Veganized.

This danish is very full, as you can see from the picture!  You could always half the filling ingredients to make it less full, or you could use half and make a strawberry filling (1 cup) of blended strawberries and a little agave or stevia and water, and make a swirl before adding the top layer of crescent roll.  I'll try that next time I have a bad week ;)  And yes, this dessert is horribly unhealthy because of the sugar... but sometimes, you just gotta give yourself a break.  Okay, maybe you don't, but on this day, I did!

Ingredients:2 cans ready to use refrigerated crescent rolls

2 8-ounce packages Toffutti vegan cream cheese

1 cup sugar

1 teaspoon vanilla extract

1 egg replacement (Ener G egg replacer is what I used) You can also use 1 Tbs. ground flaxseed and 2 Tbs water mixed

1 Tbs water in the bowl where your egg replacement was mixed

Glaze:
1/2 cup powdered sugar
2 Tablespoons almond or soy milk
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the vegan cream cheese, sugar, vanilla, and mixed egg replacer together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush a tablespoon of water that you mixed with the remnant of the egg replacer that was left in the bowl (this replaces egg white). Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

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

Quick Homemade Biscuits

Sometimes you just don't have time to get out the rolling pin, the cookie cutter, and let dough rise twice, re-knead, re-rise....etc... Let's face it, most of us never have time for that.  Solution?  Quick rise biscuits with baking powder!  I use Rumford's because it's aluminum free.  Did you know that lots of foods and cosmetic products contain aluminum?  Like most deodorants.  Aluminum builds up in our bodies over time and can cause metal poisoning, which is a huge contributor to Alzheimer's and depression.  Any who... no aluminum for me! Thank the Lord they sell Rumford's at Walmart.  These quick biscuits can be used for "bacon, egg, and cheese" biscuits (Tempeh, tofu, daiya), jelly biscuits, or biscuits and gravy, and they only take about 20 minutes total to make, including cooking time.  I high jacked this little gem from a cookbook called "Vegan Homestyle".  This is not a gluten free biscuit! Sorry my precious GF babies!

Ingredients:

1 cup of whole wheat flour

1 cup of unbleached white flour

1 Tbs. baking powder (Aluminum free please)

1 tsp. salt (I love sea salt)

1/3 Cup oil (I use coconut or olive)

3/4 Cup almond milk (or soy, hemp, rice, flax... any alternative will work)

Directions:

~preheat oven to 475°

~mix dry ingredients in a mixing bowl first

~add wet ingredients

~mix until all dry ingredients are wet

~take portions whatever size you like ( I like bigger biscuits, so I use about 2 heaping Tbs. of dough) and roll into balls.  Give them a little pat to flatten them into biscuit like shape

~place on an oiled cookie sheet

~bake for 12 minutes (10 for smaller biscuits)

Serve hot with raw organic honey and cinnamon (like pictured), or use anyway you would use a regular biscuit;  biscuits and gravy, jelly biscuit, etc.  Enjoy!

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

Delectable Fruit Roll

Yes, I use Pillsbury a lot, give me a break, I have a three year old and a nine month old!  But even if I didn't, I'd still be inclined to use these recipes.... they're just unbelievably good! This is perfect for your breakfast entree, or for brunch, and social gatherings that involve lattes and hot cocoa. This sensation, just happened to come together after looking at a similar concoction in "Seven Secrets".  It's hard to believe that there is no added sweetener in this rich roll.  It is definitely a crowd pleaser, and it's pretty easy too. She's not the most beautiful entree, but she's a winner.

Ingredients:

1 can Pillsbury Crescent Rolls

1.5 Cups Date Pieces

1/4 Cup Dried berries (I use the great value brand from walmart)

2 Cups water

Directions: (photos posted below)

Put your dates in the blender

Boil 2 cups of water, and pour over dates until covered

Let sit for 5 to 7 minutes to soften

Pour off water until the tops of the dates are visible

Blend smooth, add water a little at a time if needed to blend

Roll out Crescent roll flat on an oiled cookie sheet

Spoon date spread onto crescent dough and smooth evenly 

Sprinkle dried berries onto date spread

Roll up crescent roll like a tootsie roll

Bake 15 minutes COVERED on 350 degrees

Then uncover and bake 20 minutes or until golden tan

Remove from oven and slice into about 6 portions with a sharp knife (careful, don't push down hard, or you'll mush out all of the filling... use a sawing motion gently)

Serve warm, freezes well for later!

Cover dates with hot water

Spoon onto dough, and spread evenly

Sprinkle dried berries evenly

Roll up like a tootsie roll, cover and bake

Slice with a sharp knife (don't push too hard! Use sawing motion)  The pre-made perforations will sometimes detach, but that's okay, it doesn't hurt the taste :)

 I like to serve two portions on each person's plate, that way they don't have to get up for seconds, they will definitely want more.  Enjoy!

Super Fast Blueberry Cobbler

If you know anything about blueberry cobbler, the last thing you think of is "super fast".  I personally, think of super slow, country, made from scratch, sat in the kitchen window to cool.  But this southern girl doesn't have time for that, most of the time.  Every now and then, you're hit with an impromptu invite to a social gathering, and oddly enough when you ask "what should I bring?" the answer is always the same, "bring a dessert".  That's been my experience anyway.  Super-fast and Vegan are rarely mentioned in the same sentence, at least until you've got this thing down to a science and have perfected the skill of baking in bulk.  One day while scrambling to come up with a dessert that wouldn't ruin my reputation, or make us an unfashionable 2 hours late, I threw together 2 pre-made ingredients, that just so happened to become the life of every social gathering.   I've promised and delayed for long enough.  Here is the secret to my super fast, super splendid, blueberry cobbler!

Ingredients:

2 cans of Pillsbury crescent rolls

1 can of pre-made blueberry pie filling (make sure it doesn't contain Gelatin! I use Lucky brand)

Directions:

In a medium sized, oiled, casserole dish, roll out one can of dough

Open your can of pie filling and pour onto dough, spread even with the back of a spoon

(Add additional blueberries if you want it really full, like pictured)

Roll out second can of dough on top of filling

Bake for 20-25 minutes, until golden tan

I use this dessert to entertain guest, except to make it exceptional, I serve it hot with a dollop of vegan ice cream on top.  Make you wanna slap somebody!

Quick blueberry pancakes

I'm not going to lie to you, when I don't have time to mix up a great flour blend for pancakes, I resort to Aunt Jemima.  Thankfully she has a Whole Wheat pancake mix, and that's what I've used here.  There is a great gluten free pancake mix offered at walmart, unfortunately, I can't remember what brand it is.  This only takes about 10 minutes.  Hope you enjoy them as much as we did ♥

(GF) To make these gluten free, use a GF pancake mix.

Ingredients:

1 Cup Aunt Jemima Whole Wheat blend pancake mix

1 Cup Almond, soy, or rice milk

1 Tbs. Olive oil (or your favorite oil)

1 Tbs. Corn starch

1 handful of fresh or frozen blueberries (don't thaw them or they'll get mushy)

Directions:

In a medium sized mixing bowl mix your dry ingredients 

Then add your wet and mix thoroughly

You want your batter to be thick as opposed to runny

You can always add flour if you make it too runny

Add blueberries right before you start cooking, and mix quickly

don't mix too much, or your mix will turn blue

In a med to large frying pan, spray 3 spots

Turn your eye on medium high

Spoon 2 Tbs. of batter onto your oiled spots

You should now have 3 pancakes cooking

DO NOT PRESS THE PANCAKES with your spatula, RESIST

This makes them flat, you want them big and puffy

Watch them closely so they don't burn, it takes about 2 minutes on my stove

When they're golden, and won't fall apart, flip with the spatula, the other side only takes about 1 minute too cook

If your pancakes look dark, but you still see some doughy parts, turn your heat down, and let them cook slower.

*Serves nicely with fruit and or grits.  Top with pure maple syrup, agave nectar, or applesauce to lower the caloric value

Vegan Pizza!

Another go-to for those days when you just don't have the time, or will to come up with something amazing and new.  I'm so glad that I finally received verification from pillsbury that their crescent rolls and pizza crust are indeed vegan.  This pizza is nothing fancy, but boy is it a winner!  Daiyah cheese makes it unbeatable.  Change it up to your choice toppings, just make sure if you use spinach to put it under the marinara, so that it doesn't dry out.  This recipe makes 2 large rectangular pizzas.

(GF) Variation - To make your pizza gluten free, use a gluten free pizza crust mix such as Arrowhead mills.  Daiyah cheese is gluten free (Thank God!)

Some of my favorite ingredients!

Aahhhh..... 

Ingredients:

2 cans pillsbury pizza crust

1 jar Barilla (Tomato Basil is great!)

half of a zucchini chopped

half of a squash chopped

half cup of chopped mushrooms

half cup of chopped onion

1-2 cups Daiyah mozarrella cheese

half cup of chopped spinach

seitan chopped (meat alternatives are always optional)

Directions:

On 2 large rectangular OILED cookie sheets-

Roll out your pizza crusts

pull the edges to spread out the dough evenly

sprinkle dough with chopped spinach evenly

pour marinara (slowly) on top of the spinach, and spread even with the back of a spoon, make

sure to leave about a half inch with no marinara, so you can grab your pizza

sprinkle cheese evenly over marinara (however much you like)

sprinkle your veggie toppings and your veggie meats (if you so chose)

Bake for about 20 minutes on 350, or until your edges are golden

*Serve with a crisp salad!

Hay Stacks

I started thinking about what to make for lunch today at 11 am.  That gave me one hour to come up with a plan, and complete it.  Thankfully there's a couple of Go-to's for such an occasion.  This one is a mexican styled meal that is an Adventist favorite.  It's great because you really only have to "make" one thing, and you don't have to make that, if you keep it on hand, like I do.  You can also change this up anyway you like.  This is the basic recipe.

(GF) To make this dish gluten free, use gluten free corn-chips!

The Basic ingredients

The finished product!

Ingredients:

Tortilla Chips

1 can of pinto beans (drained)

1 can of black beans (drained)

1 can of kernel corn (drained)(optional)

2 handfuls of fresh baby spinach or salad mix chopped

1/2 onion diced

1 Cup of salsa (I use Herdez, because it doesn't have vinegar, a stomach irritant)

1 Cup of Cashew cheese (recipe listed below)

Additional Options:

Vegan Sour Cream

diced tomatoes

diced avocado ♥

olives

veggie burger crumbles

1 Tbs. cumin

1 Tbs. mexican chili powder

1 Tbs. chives

1 Tbs. shredded Vegan cheddar 

Cashew Cheese Recipe:  (This stuff Rocks!)

2 C. cashews (raw or roasted)

1.5 C. water

6 Tbs. nutritional yeast flakes

1 jar pimientos (4 oz/half cup)

1 Tbs. flaxseeds (optional)

3 tsp. salt

2 tsp. dill weed

4 tsp. onion powder

0.5 tsp. garlic powder

4 Tbs. lemon juice

*Blend on high until smooth and creamy (takes a few minutes)

~In a medium sized pot, heat your beans, corn, and salsa (plus any additional seasonings or veggie burger)

Don't boil it, you just want to get your beans hot

~While that's heating, chop your vegetables up

~Put a handful of tortilla chips on your plate, and top them with your veggies, bean mixture, and then a nice big 

dollop of cashew cheese right on top.

Flour free Waffles :)

These have to be the healthiest waffles in the world.  I snatched this little gem of a recipe from the book "Seven Secrets", which is a great vegan recipe book that teaches you how to reverse diabetes and cardiovascular disease.  Use applesauce, or a blended mixture of applesauce and strawberries as a topping if you're trying to reduce your blood sugar levels, or caloric intake.   Hope you enjoy these as much as I do.

(GF) To make these waffles gluten free, use a gluten free oat instead of regular quick oats.  I didn't know that existed, but apparently it does!  Bob's Red Mill is one brand that offers them.

Ingredients:

1 C. quick oats

1/4 C. millet or cornmeal

1/4 C. cashews

1/4 C. flaxseeds

2 Tbs. cornstarch

1 Tbs. raisins

1/2 tsp. salt

2 C. water

Directions:

~turn on your waffle iron to get it hot

~put all in a blender and blend smooth

~add a little water, if it becomes too thick to blend

~pour into waffle iron (spray with non-stick spray if it’s an old beat up iron, the newer teflon irons, don’t require spray)

~when the steam stops rising, that is a good indication that they’re ready, and won’t stick to the iron, this could take anywhere between 4 and 12 minutes, depending on how hot your iron gets.

*Top with a vegan butter alternative, such as Smart balance light, and pure maple syrup or agave nectar.