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Monday, June 24, 2019

Vegan Dessert Pizza

Yes, it's another dessert pizza. This one is so fun though and the kiddos will love it. Oh and the adults will love it too. I know I do. It's great for parties and get togethers as well. Especially in the Summer. I used to make this for 4th of July every year. It's just fun. 

The crescent dough works really well for a dessert pizza crust. It's light on the stomach, not heavy like a traditional pizza dough. 

You can prepare ahead of time and let everyone make their own too. This would be an excellent idea for those who might have allergies to fruit.

The second best thing about this recipe is the ease of ingredients. I mean, there are really no precise measurements. Well, maybe one or two but it's all up to you and how much fruit you would like on your pizza. 

Let's get to the recipe. Here is what you will need. 
1 pkg of crescent dough
1 8 ounce pkg of vegan cream cheese room temperature
1 pkg of instant vanilla pudding
2 cups of plain almond milk
fruit of choice - I like sliced strawberries, banana's, blueberries, blackberries, shredded coconut
I also like chopped pecans but that's totally optional. 

Preheat your oven according to package directions. 

Open the crescent dough and leave in one piece. Place onto the end of a piece of parchment and gently unroll the dough. With a rolling pin, roll the dough to about 8x12 inches. Pinch together any seams there may be. Gently place the parchment with the dough onto a 9x13 inch baking tray. Bake for about 15 to 20 minutes until golden. Mine baked for 20 minutes but your oven might be different so keep an eye on it. Once done, remove from the oven and let cool completely. 

While the crust is baking, let's make the dessert sauce. In a large bowl, whisk the instant vanilla pudding with two cups of cold plant milk. Should be really thick like a pudding. Next whisk in the cream cheese and set aside. 

Prepare your desired fruit.

Slather on as much of the vanilla sauce as you like and then add your fruit. Cut, serve and enjoy. 

Oh yea, when I first had this vegan version, the banana and vanilla pudding sauce reminded me of banana pudding. 

Monday, June 17, 2019

Vegan BLT Pasta Salad

A long time ago, before I was vegan, I used to enjoy BLT dip. Well, everyone enjoyed it really. I only made it for special occasions though as I did not want to get sick of it, ya get me. There were never any leftovers either. No matter how much I made, no leftovers. 

Anyway, I have been wanting to make a vegan version for a long time. Not sure what I've been waiting for but I'm so glad I finally got around to it. It's soooo good.

I decided to turn it into more of a side dish rather than a dip so I added some pasta. But if you want just the dip, leave out the pasta. You will not be disappointed either way. 

Let's talk about the "bacon". I've tried most types of vegan bacon that I can find. The only one I really prefer is LightLife Fakin Bacon. It's tempeh which is an excellent source of protein. So, with that said, you can use whatever kind of vegan bacon you like but at least try the tempeh stuff in the salad. 

Let's get to the recipe. Here is what you will need. 
1 - 6 ounce package of LightLife Fakin Bacon (or your favorite vegan bacon)
8 ounces of pasta of choice
1/2 cup vegan mayo
1/2 cup vegan sour cream
1 - 2 cups shredded romaine 
2 medium tomatoes diced

Cook the "bacon" according to package directions. I cook the tempeh bacon in a really small amount of oil to help get it crispy. Remove from the pan and let it cool. Once cooled, chop it up into bite size pieces.

Also cook the pasta according to package directions. I used Fusilli but you can use whatever pasta you like. Once it's done, let it drain and cool. 

In a large bowl, combine the mayo and sour cream. I do this now to make sure it's mixed well. Add the bacon and pasta and mix again. 

When you are ready to serve, add the lettuce and tomato and give it a good stir again. Enjoy.

As always, I cut the recipe in half, so if you want to make a bigger batch, double everything. 

Monday, June 10, 2019

Quinoa Enchilada Casserole

You guys know I love Mexican food and green enchilada sauce is one of my absolute favorites. I have not had in a while and have been really missing it. I wanted something somewhat healthy too. So, I came up with this casserole. It has quinoa pronounced (keen-wah), black beans, onions, jalepeno, spices, corn, bell pepper and that fabulous green enchilada sauce. OMG it's so good.

This dish is perfect as a side or as a meal on it's own. When I first made it, I had tortilla chips with it. As I'm writing this, I realized corn or flour tortilla's would work really well with it too. 

When you are buying your enchilada sauce, be sure to read the ingredient label. Not all sauces are created equally. Some put chicken broth in it. Shame on them. 

Let's get to the recipe. Here is what you will need.
1/2 cup quinoa
1 onion diced
3 cloves of minced garlic
1 jalapeno diced
1/2 of a green bell pepper diced
1 cup of organic corn
1 1/2 cups green enchilada sauce 
1 1/2 cups of black beans
1 tbsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
vegan cheese which is optional

Preheat your oven to 350 degrees
Saute the onion, peppers until tender. I sauteed them using water but feel free to use a little oil. Add the garlic and saute for another minute. 

Add the corn and if frozen, cook for a couple minutes in the pan to let it thaw. 

Add the remaining ingredients and stir to combine. 

Pour the casserole mix into a medium size casserole dish. If adding cheese, you can sprinkle on top. Cover and bake for about 20 minutes. Carefully remove from the oven, remove the lid and let it sit for about 10 to 15 minutes to let it cool. 

Serve with tortilla chips or in tortilla's and enjoy.