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Monday, February 27, 2017

Caramel Apple Pie Bites

Many, many years ago I worked for a caterer who made these caramel apple pie things that were out of this world. Sadly they were made with condensed milk. However, I have found coconut condensed milk and thought I would give these a try. 

There are a few steps for these delectable little bites but you will be greatly rewarded when they are finished and the best part besides no animals being harmed is there is no cooking or baking involved. 

Let's get started. Here is what you will need:
For the crust:
8 pitted dates
1/2 cup slivered or raw almonds
1 tsp water
1 cup of apple diced small

Process the dates in a processor until they look like a little doughy date ball. Add the pecans and process until well combined. Add the water and process for just a few seconds. 

Line a 12 cup mini muffin pan with paper liners. Distribute the crust evenly into the paper liners. Press with your fingers or if you have a glass that fits, you can use that. Just dip the bottom in some water before pressing. 

Fill with the diced apples and set aside. 

Now for the caramel sauce. You will need:
12 dates
1/4 cup of sweetened condensed coconut milk

Put both the dates and milk in a processor and process until smooth and creamy. You might need to add some plant milk to help thin out the caramel. 

When the caramel is complete, drizzle onto the apples. Top with some pecans that are optional. Enjoy

Wednesday, February 22, 2017

Asian Burrito

Most of my life I really didn't care for asian cuisine. I have no idea why either. Two days ago, I all of a sudden had a taste for a veggie wrap of some sort with Asian dressing. I have no idea where this came from either since I've never even had Asian dressing. 

So, I started searching for a recipe. I took some ideas from a couple different recipes I found and made my own. It's probably the same as most but I don't care. When I tasted my finished dressing, I was in love with it. 

Here is what I came up with. You will need:
2 tbsp tamari
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp maple syrup
pinch of black pepper
1 clove of garlic
1/3 cup soaked cashews
1/2 tsp ground mustard

Throw it all in a blender and process until smooth and creamy.

For the burrito you will need the following:
10" wrap
1/2 an avocado
1/2 cup rice
some strips of vegetables, I used cucumber, red bell pepper and zucchini
sesame seeds
slivered almonds
and the dressing

Put everything on in this order. Fold it up and enjoy. This is my new favorite thing to eat. It's sooooo good.

Monday, February 20, 2017

Vegan Teriyaki Chicken Sandwich

When I used to work in downtown Chicago and way back when I was sadly not vegan, we used to go to Dick's Last Resort for lunch on payday. We went there alot and I always got the Marinated Chicky Breast. It is very similar to my version here but I don't think it had pineapple or bacon on it. 

This sandwich is truly a treat to have and if you love teriyaki as much as I do, you will love this sandwich. 

Let's get started. You will need the following:
1 Gardein chick'n scallopini
1 slice of fresh pineapple
2 strips of tempeh fakin bacon cut in half cooked
teriyaki sauce
vegan hamburger bun
1 slice of chao creamy original
shredded romaine

If you haven't already, cook two pieces of tempeh fakin bacon and set aside.

Add the scallopini and pineapple to a fry pan. Pour some of your favorite teriyaki on both sides of the scallopini and the pineapple. Cook on both sides for about 3 - 5 minutes each on medium heat. 

Once everything is cooked, it's time for the assembly. Spread some mayo (I like Just Mayo) on your bun, add the scallopini, chao, tempeh, pineapple, tomato and romaine. Enjoy.

Wednesday, February 15, 2017

Mushroom Veggie Burger

I've been trying for a long, looooong to make a good veggie burger and I finally have success. And if you like mushrooms, you will love these burgers. 

Let's get right to it. You will need:
8 ounces of mushrooms diced - I used portabella
1/2 cup bell pepper of choice diced
1/2 cup onion diced
season salt - I like Adobo
1 flax egg
1/2 cup oats
1/2 brown rice flour
1 tbsp hemp seed - optional
1 tbsp dried parsley - optional
veg broth
cold pressed olive oil or oil of choice.

Saute the mushrooms on medium heat in a dry pan until they have reduced in size. Add the bell pepper and onion and cook until tender. Add a sprinkle of Adobo to your liking. Transfer to a bowl. 

Add the flax egg, oats, flour, hemp seed and parsley. Mix it up. You do not want it too wet but if you feel you need additional moisture, add a tbsp of veg broth. 

Shape into four burgers. Heat some oil in your fry pan using medium heat and cook the burgers until golden on both sides. Prepare as you like your burgers and enjoy.

Monday, February 13, 2017

Big South Burrito

Have you ever tried Sweet Earth's Big Sur Breakfast Burrito? I have and I love it. I can't always find it though. So I thought I would try and recreate it and I had success the first time around. It's so good too. 

Big Sur translates to Big South. That's how I came up with the name in case you were wondering. 

Let's get started. You will need:
10" burrito wraps. I used tomato basil flavored.
7 ounces extra firm tofu
2 cups potatoes diced small
1 medium red bell pepper diced small
1 small onion diced small
1/4 tsp turmeric
2 tbsp nooch
1 tsp garlic powder
1 tsp onion powder
1/2 tsp italian seasoning
1/4 tsp black salt
1 tbsp tamari
1 tbsp cold pressed extra virgin olive oil

Start by cooking the wrap a minute or two on each side on medium heat. Set aside when done. 

In the same pan, add the oil and potatoes. Cook until tender. If you put a lid on it, that will help speed up the cooking time. 

Once the potatoes are tender, add the bell pepper and onion and cook until tender. Transfer to a bowl and set aside. 

In the same pan, crumble the tofu. Add the spices and tamari and mix thoroughly. Once the tofu is heated through, add the potato mixture and stir to combine.

Add about a cup or so of the scramble mixture to the wrap. Fold like a burrito and enjoy. 

This recipe will make 2 or 3 burritos depending on how much you use. 

Wednesday, February 8, 2017

Vegan Irish Nachos

Irish nachos are just as good as regular nacho's and they are soooo good. Come on, they are made with potatoes. You can use whatever vegan bacon you like but my favorite is #LightLife Smoky Tempeh Fakin Bacon. No, it doesn't taste like bacon but it is quite tasty and it's made of tempeh which is a great source of protein. 

The best part of this recipe is measurements are not necessary. Just go by how many people you are serving but I tell you how much I used for 1-2 servings. 

Let's get started. You will need:
2 large russett potatoes sliced thinly
a sprig of rosemary chopped up
1 tbsp of cold pressed olive oil
1 tsp of garlic powder
salt and pepper to taste

Combine these ingredients making sure all the potatoes are coated. Transfer to a baking pan and bake at 375 degrees for about 20 minutes or longer if you would like them more crispy.

While your potatoes are baking, cook four strips of tempeh fakin bacon. Let cool and chop up into bite size pieces. 

You will also need:
vegan cheddar - I used #FollowYourHeart
vegan sour cream - I used Tofutti
diced tomato
fresh chives 

After 20 minutes, remove the potatoes from the oven and sprinkle some vegan cheddar and put back in the oven until the cheese gets nice and melty about five minutes. Remove from the oven and add the remaining ingredients. Serve and enjoy. 

Monday, February 6, 2017

Vegan Grilled Cheese with Tomato

When I first became vegan almost four years ago, this sandwich was one of the first things I ate. I ate it alot too. I still enjoy it but not as often. There are two tricks to this sandwich. The first and most important is finding a vegan mozzarella that you like. I use Daiya for two things. This and pizza bites that I make. The second thing is finding a vegan bread. I use a Whole Food brand one.

Heat some cold pressed olive oil in a fry pan on medium heat. Add both slices of bread and make sure the side that is getting cooked is completed coated with oil. Add a generous amount of vegan mozzarella. Let the bread get crispy and the mozzarella melty. 

When both sides a done, remove them from the pan. Add the tomato and close her up. That's it. Enjoy!!! You can add some basil if yo have some. That would be great.

Wednesday, February 1, 2017

Cauliflower Nuggets

These tasty little nuggets are sure to please everyone. And this is a great recipe for the little helper's you might have. I have found that if you cut the florets small, they cook quicker and they taste better. 

I used brown rice flour for these. It gives the nuggets a different taste that regular flour does not. It also helps the nuggets get a little crispy.

Let's get started. Preheat your oven 375 degrees. You will need:
1/2 head of cauliflower cut into small florets
1 1/2 cups brown rice flour or you can mix it up like I did in the video. 1 cup brown rice flour and 1/2 cup whole wheat flour
2 tsp garlic powder
2 tsp onion powder
1 tsp smoky paprika
1/2 tsp salt
1/4 tsp black pepper

Mix these and set aside.

1/2 cup panko
1/2 cup bread crumbs
2 tbsp dried parsley

Mix these and set aside.

Plant milk of your choice. I used plain soy.
egg replacer - the equilavent of two eggs. I used Ener-g

Coat the nuggets in the egg replacer, make sure you let the excess drip off back into the bowl,  flour mix, plant milk and bread crumbs in that order. 

Put your nuggets on a parchment lined pan and bake for 20 minutes turning half way through.