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.

The BEST Vegan Macaroni and "cheese"

Everybody loves Mac and Cheese, especially the rugrats.  Vegan children are no exception!  I suppose it's the delicate texture, or the bright color... or maybe it just taste awesome.  Whatever the case may be, every mom, and every vegan needs a Mac and Cheese recipe suited to please even the pickiest velvetta connoisseurs.  I've had a lot of vegan Macaroni and Cheese, and I will be the first to admit that they are not all created equal.  Some resemble wet cardboard, others taste like pure old bland noodles... this is BY FAR the best vegan Macaroni I've ever had (with the exception of "Vegetarian Soulfood's" in Atlanta, GA).  Keep in mind that this is not regular full fat, dairy cheese.  It's not going to taste exactly the same, and that's okay.  If you are trying to replicate Velvetta shells and cheese, you definitely want to use the optional Daiya at the end, because it adds the unmistakable taste of cheddar.  This  doesn't take too awful long;  you just need about 10 minutes and a blender.

(GF) I opt to use the gluten free Macaroni shells made by Tinkyada, which can be purchased at healthfood stores, Publix, Kroger, or Walmart.  This recipe is naturally gluten free.

Ingredients:

Pasta

3 Cups or a 16 oz bag of dry Macaroni shells or elbows (I always use Tinkyada brown rice noodles)

1 tsp. coconut oil

Water according to package directions

"Cheese"

1 (15 oz) can of Coconut milk

1/2 Cup Cashews (raw preferably, but roasted works fine)

1/4 Cup Nutritional Yeast Flakes (purchase in health food store, a must have for making cheeses)

1 Tbs. Salt

1/8 Cup Corn starch

1/4 Cup soy milk powder (this can be omitted, but it makes it creamier)

1/4 Cup pimentos 

1 heaping Tbs. Coconut oil

2 Tbs. Lemon juice (IMPORTANT!)

1 tsp. Onion powder

1/2 - 1 Cup of Daiya Cheddar cheese shreds (totally optional, but I use when serving non-vegans, because it makes it taste more like velvetta)

"Cheese" ingredients in the blender, and ready to blend.

Directions:

Begin cooking macaroni according to the instructions, with 1 tsp. of coconut oil, and without salt.

Blend all other ingredients in the blender, til smooth and silky (check for gritty-ness by rubbing a little "cheese" between your finger and thumb).

When macaroni is soft and ready, strain and add back to the pot

Pour your smooth blended "cheese" mixture over your pasta, and heat on medium, stirring until the "cheese" thickens to your liking, only takes me a minute or two

If you opt to use Daiya cheese, add that while thickening

Once your Macaroni and cheese is nice and gooey and thick, remove from heat

Serve within 15 minutes to maintain the ooey gooey-ness

After it cools, it becomes sort of stiff and gelatinous like regular mac and cheese does

Enjoy :)

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.