Seitan ~ in the Slow Cooker

Seitan ~ in the Slow Cooker
Makes 1.5 pounds
Vegan

This recipe is my "go to" recipe for making homemade seitan. It's SO easy to make and tastes like the roast that your mom used to make. If you love to use a crock-pot or slow cooker, this is the book to buy! Fresh from the Vegan Slow Cooker

I have used this book for several recipes, and there are other recipes that use this as a base!

Here I've made gyros

Here I've made 3 bean pumpkin soup

1 3/4 cups of vital wheat gluten
1/4 cup chickpea flour
1/4 cup nutritional yeast
1 teaspoon onion powder (I use 1/2 teaspoon)
1/2 teaspoon garlic powder (I use 1 teaspoon)
1/2 teaspoon salt (I use a pinch)
1/4 teaspoon black pepper
6 Tablespoons soy sauce (divided)
1 Tablespoon olive oil
1 3/4 cups water or vegetable broth (I use all the water with a whole no-chicken bouillon cube)
1 medium-size onion, quartered (I use less)

1. In a large bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, onion/garlic powder, salt, and pepper. Stir in 3 Tablespoons of soy sauce, olive oil, and water or broth. Stir well until mixed. Knead for 3 minutes. (All in one bowl making for easy clean-up!)

2. Pour about 2 quarts of water into the slow cooker. Depending on your preference, leave the seitan dough whole or divide into 4-6 pieces and add the remaining soy sauce and onion. Cover and cook on low for 6-8 hours.

3. Transfer the cooked seitan to a baking sheet to cool. If you are not using the seitan right away, it can be stored submerged in its cooking liquid in an airtight container for up to 5 days in the refrigerator or for up to 3 weeks in the freezer.

Spinach Artichoke Dip

Spinach Artichoke Dip
Vegan; Soy Free; Gluten Free

This is a crowd pleaser. I make this for potlucks and everyone really devours this dip. Easy to make with 1 pie plate to take and 1 pie plate to enjoy later, this is the perfect dish.

I've made this for a few potlucks and every time this gets eaten where I only have the dish to take home. Vegans and non-vegans enjoy this dip with chips, crackers, or pita chips..... This is the winner! :)

1 cup nutritional yeast
1/2 cup of cashews (you can use almonds - however it won't be as creamy)
1/4 teaspoon of salt
1 pound of spinach
4 cups of artichokes (I use 1 jar of artichokes from Costco 33 ounces - drained)
1/2 cup of non-dairy milk (I use hemp)
3 cloves of garlic
1 can of cannellini (white) beans (drained and rinsed) (1 cup if made fresh)
1 Tbs. tapioca flour
1 tsp. basil (dried) or 1 Tbs. basil (fresh)
juice of 1 lemon

1. Preheat oven to 350 degrees F.

2. In a food processor, combine all of the ingredients, except non-dairy milk, until smooth.

3. In (2) 9" pie plates, scoop out and spread dip evenly. Drizzle non-dairy milk on top of the filled pie plates.

4. Bake until fully crusty on top (about 1 hour), serve warm from the baking dish/pie plates.

Roasted Buddha Bowl

Roasted Buddha Bowl
Vegan; Gluten Free; Soy Free

Ingredients
For roasting and serving
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
1 1/2 cups cooked chickpeas, drained and rinsed
1 tbsp Oil, divided
Salt & Pepper
Cooked grains, for serving (optional)

For the dressing
1/2 cup cashews, soaked
2 tbsp fresh lemon juice
1 tbsp tahini
1 large garlic clove
1/4 tsp fine grain sea salt
1/4 cup nutritional yeast
6 tbsp water, or as needed to thin out

Instructions
1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.

2. Preheat oven to 400F and line two large baking sheets with parchment paper.

3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.

4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.

5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in color.

6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.

7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.

Notes: The leftover dressing will keep for 5-7 days in the fridge in a sealed container. The dressing will thicken as it stands (especially when chilled) so you can add more water to thin out as necessary.

Found: Oh She Glows

Beet Burgers

Beet Burgers
Makes 9 medium patties; Vegan; Can be made Gluten Free

Having fresh beets on hand that I was able to pick up at the farmers market, this is the perfect recipe to use. No need to chill patties and totally free of cruelty this recipe is perfect to share with your friends and family.

4 fresh beets, grated
1/2 cup of cooked lentils (I used canned)
1/2 cup bread crumbs (use gluten free bread crumbs if you prefer)
1/2 cup brown rice cooked (this is great for leftovers)
1/4 of red onion
2 cloves garlic, minced
2 Tablespoons peanut butter
2 Tablespoons nutritional yeast
1 Tablespoon of parsley
1 teaspoon ground sage
1 1/2 teaspoons chili powder
1 1/2 teaspoons mustard powder
couple grinds of pepper
1 teaspoon liquid smoke

1. Peel and grate beets and onion on a box grater or use a food processor with the grating blades attached.

2. Change blade to "S" blade and combine all of the ingredients and pulse several times continuing to scrape down the sides. You don’t want to pulse so many times it turns to mush, so just make sure you have some nice texture. If your burger dough is too wet, add more breadcrumbs, if it is too dry, add more lentils and beets. If you are brave and can handle putting what looks like raw ground beef in your mouth, do a taste test. If you can’t just trust the recipe and try later.

3. Lightly oil a medium skillet or use vegetable broth to keep the patties from sticking to the pan. Form into patties and cook over medium heat about 10-12 minutes on both sides. Serve warm and with your favorite burger toppings.... Tomatoes, Spinach, Mustard, Vegan Mayo, Peppers, Avocado, the sky is the limits!

Sharp Cheddar

Sharp Cheddar
Vegan

Here is the last recipe to the wine and cheese tasting. This recipe makes about 1 1/2 pounds, so the note here, is freeze half for up to 3 months. This recipe is not soy free.... Found in VegNews

2 cups raw cashews, soaked in water for at least 3 hours and drained
3/4 cup nutritional yeast
1 1/3 cups rejuvelac, divided
1/3 cup canola (I used olive oil, since I ran out of canola)
3 Tablespoons medium brown miso
1 1/4 teaspoons salt
8 teaspoons agar agar powder

1. In a high speed food processor or blender, combine cashews, nutritional yeast, 1/3 cup rejuvelac, canola or olive oil, miso and salt. Process until smooth and mixture will be thick.

2. Transfer mixture into a large glass bowl, cover with a towel and let rest for 24 to 72 hours at room temperature. Taste occasionally until desired level of sharpness.

3. In a medium saucepan, whisk together remaining 1 cup rejuvelac and agar. Bring to a boil continuing to whisk over medium heat for about 3 minutes until agar is dissolved and mixture is thick and bubbling. Reduce heat to low and add cheese mixture, whisking until smooth, remove from heat.

4. Pour cheese into a 9" round cake pan, lined with parchment paper. Let cool for 30 minutes at room temperature. Place in fridge for 3 to 4 hours until hard. Remove from pan, store in fridge wrapped in parchment paper for up to 4 weeks. For longer storage, seal in freezer safe plastic bag.

Sun-Dried Tomato and Basil Cheese

Sun-Dried Tomato and Basil Cheese
Vegan; Makes about 12 oz

This was by far the favorite of the party! I also have to admit, this is my favorite too! I only got a small sliver, so you know this will be a repeat recipe. I shaped this one as a log, but can be made in the shape of a ball or in a mold. I had the cheese cultured for 2 days.

1 1/2 cups Basic Cashew Cheese, cultured for 1 to 2 days
1/2 cup finely chopped sun dried tomatoes (I used the ones packed in oil)
1/2 cup slivered fresh basil, firmly packed
3 Tablespoons nutritional yeast
2 cloves of garlic, minced
1 teaspoon salt

1. Put the Basic Cashew Cheese, sun-dried tomatoes, basil, nutritional yeast, garlic and salt in a large bowl. Mix well.

2. Shape the cheese into a log, or form of choice by hand. Wrap in plastic wrap and refrigerate for at least 6 hours.

Cashew Chevre with Lemon Zest and Peppercorns

Cashew Chevre with Lemon Zest and Peppercorns
Vegan; Makes 12 oz

This recipe was the first one I made, I let the basic cashew cheese culture for about 24 hours. The note for this recipe is not to let the basic cashew cheese get too tangy. I made this recipe into a cheese ball, but you can use a mold or even a cake pan.

1 1/2 cups Basic Cashew Cheese, cultured for 1 to 2 days
Grated zest of 1 lemon
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon nutritional yeast
1/2 teaspoon salt
2 to 3 Tablespoons fresh cracked black or multicolored peppercorns

1. Put the Basic Cashew Cheese, lemon zest and juice, nutritional yeast, and salt in a large bowl. Mix well.

2. Using plastic wrap: Sprinkle the cracked peppercorns and (I added this part) lemon zest evenly over the plastic wrap. Pack and wrap the cheese. Smooth and shape into a ball, refrigerate for at least 6 hours.

Nacho Cheese Sauce~Vegan Style

Nacho Cheese Sauce~Vegan Style

I made this last night, for Bruce and one of his long time friends that came in from out of town. So here it is, his friend pretty much told Bruce "No, you can't like that vegan stuff." Maybe phrased differently, but yes. Anyways, last night even his friend went back for more tasty bites.... I put this over black beans, tomatoes and organic blue corn chips.

1 cup cooked and mashed butternut squash (mine was small, so it came out to be half of the squash)
3/4 cup plain coconut yogurt
3/4 cup water
1/4 onion finely chopped
5 Tablespoons nutritional yeast
1/4 cup raw cashews
3 Tablespoons tapioca flour
1 chipotle chili in adobo sauce
1/4 teaspoon salt

1. In a food processor or blender, combine all of the ingredients and process until smooth and creamy. Occasionally scraping the sides to push closer to the blades.

2. Transfer to a heavy medium saucepan. Cook over medium heat, stirring frequently until thick and creamy. About 2 to 5 minutes, it took me 3 minutes.

Store in a covered container for up to 4 days in the fridge.

Adapted from: Artisan Vegan Cheese

Buffalo Chickpea Dip

Buffalo Chickpea Dip
Vegan; Gluten Free

Make at least a few hours ahead to allow all the flavors time to meld together; cover with plastic wrap, refrigerate, and bake off just before serving.

1 15-oz can kidney, drained and rinsed
1 cup raw cashews, soaked overnight
3/4 cup Saso Roasted Red Pepper Chipotle Sauce
1/2 cup hemp milk
2 teaspoons lemon juice (about 1/2 lemon)
1 tablespoon nutritional yeast
½ teaspoon onion powder
½ teaspoon garlic powder
Ground black pepper
Kosher salt
1 teaspoon fresh, finely-chopped parsley
1 teaspoon fresh chopped chives
1 15-oz can chickpeas, drained and rinsed
1 cup Daiya pepper jack-style or cheddar cheese, divided

1. Preheat the oven to 375 degrees.

2. Add the beans and cashews to the bowl of a food processor. Pulse several times to break them up a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary. Adjust salt to taste.

3. Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute. Stir in the chickpeas and 3/4 cup of the Daiya. Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining 1/4 cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. Serve with tortilla chips or veggies for dipping.

Found and slightly adapted from Gluten Free in the City

Violife Mac 'N' Cheese

Violife Mac 'N' Cheese
Vegan; 23 cups

I made this as a side dish for the kids during Christmas... I know it was a hit, since a friends daughter had 5 cupcake servings. I added a tip to make this more adult friendly, but this is a perfect dish for kids and adults.....

3 cups non-dairy milk of choice- I used Hemp
2 1/2 Tablespoons cornstarch
8 oz (1 bag) VioLife choice of cheese
3 cup whole wheat elbow macaroni or shells
2 Tablespoons nutritional yeast
1 teaspoon salt
pepper as desired
1/4 teaspoon celery salt
12-18 muffin liners and muffin pan

** To make adult, add 1 garlic clove minced, 1/4 onion, diced and 1/2 cup peas. Throw in some crushed red pepper to give a perfect kick.**

1. Preheat oven to 350 degrees

2. Cook pasta according to package directions

3. In a medium saucepan, heat 2 cups of the milk over medium.

4. In a small bowl, mix 1 cup milk and cornstarch, whisk until smooth. Add the milk with the cornstarch to the milk on the stove and whisk. Continue to cook over medium. Add salt, celery salt, pepper and nutritional yeast.

5. Now add the Violife and stir. Allow Violife to melt and cook another 5 minuted to thicken. Add the cooked macaroni to the cheese sauce. Mix well and spoon into lined muffin pan.

Bake for 15 minutes.

Leftovers: you can freeze these in freezer bags and pull a couple out as you need them.

Cashew Queso

Cashew Queso
Vegan; 10 minutes

When I make this, Bruce is the salsa maker... I get him to make a fresh salsa and that's what I add to the recipe. If you don't have time for fresh, it's fine to use a jar (please check the label). You don't want to eat a lot of GMOs or something filled with preservatives! I've made this a few times already, and get great reviews!

Ingredients
1 cup raw cashews, soaked for 4-6 hours. The soaking is key, so don’t skip this step!
1/2 cup salsa
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons olive oil
1/4 cup nutritional yeast – you can find this in the bulk bins at your natural food store. Don’t leave this out – it won’t taste right without it.
2 cloves garlic

Directions

Drain the cashews, then toss all of the ingredients into your blender or food processor. Blend until it’s smooth and creamy, scraping down the sides of the carafe, as needed. Have patience – if you keep blending, this will get a smooth texture!


Read more: http://www.care2.com/greenliving/vegan-dip-no-hummus.html#ixzz2GMJ2e58B

Ravioli Fillings~ Just To Name A Few

Ravioli Fillings~ Just To Name A Few

The first one listed is what I used in the ravioli the other night. The nuts give it more of a meaty taste and feel. I made the sauce to go with the raviolis, but that will come after these....

Triple Nut Pesto:

2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and cashews
1/4 cup fresh mint leaves
freshly ground black pepper to taste
salt to taste

For the Triple Nut Pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.

I was able to sneak the second one past the boys in the calzones the other night. I would pair this with a tomato sauce....

"Ricotta" and Spinach:

1 8 oz. package of firm tofu (pressed-see tips in the blog)
1 clove of garlic, minced
1/2 cup of spinach, wilted

1. Mash the tofu with a fork and add the garlic. Set aside.

2. In a medium pan over high heat, wilt the spinach by adding a Tablespoon of water at a time. Continue to add water, so that the spinach doesn't stick to the pan and it has become wilted. About 5 minutes. Mix in with the "ricotta" and set aside.

Wild for Mushrooms:

1/2 lb. of mushrooms, mix between portobello, creminis and buttons (should make 1 cups when finely chopped, about 3 caps)
2 tsp. olive oil
1/4 leek, diced
1 Tablespoon of each almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
2 Tablespoons parsley (fresh or dry works with this measurement)

1. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.

2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to mushrooms, ground almonds, nutritional yeast and parsley; let cool.

A Nutty Kind of Pesto

A Nutty Kind of Pesto
Vegan

This is the adapted pesto recipe that I put with The Sweet Potato Chickpea Salad. I call it kind of nutty, since I 3 different kind of nuts. I didn't have hemp nuts on hand, so I substituted pine nuts. I used olive oil, but you can always use vegetable broth if you are watching your oils....

Ingredients:
2 large cups of basil leaves
1/8 cup cashews
1/8 cup pistachios
1/8 cup pine nuts
1/4 cup nutritional yeast
1 clove of garlic
1 T lemon juice
3 Tablespoons olive oil (you may need more)
salt, pepper, and crushed red pepper to taste

Instructions:
Combine the first 6 ingredients (basil through lemon juice) in a food processor and process until fully blended. Slowly add olive oil until the desired consistency is reached. Add salt, crushed red pepper and pepper to taste. Use immediately or chill until ready to use. Enjoy!

Mushroom "No-Meat" Balls

Mushroom "No-Meat" Balls
Vegan; Makes about 24

I made these to go with some mushroom pasta that Bruce and picked up while shopping at the Farmers Market. I made a simple tomato sauce and garlic bread with a tofu feta and artichoke heart topping.

3/4 cup cooked brown rice
1 lb. Portobello mushroom caps (should make 2 cups when finely chopped, about 3 caps)
4 tsp. olive oil
1/2 leek, diced
1 vegan egg (EnerG egg replacer works great)
1 cup dried Italian bread crumbs
1/3 cup almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
1/4 cup parsley (fresh or dry works with this measurement)
1 tsp. salt
1/2 tsp. freshly ground pepper


1. I had Bruce help me out and get the rice started for me in the rice maker. This gave me time to get the mushrooms started and the tofu feta for the side dish. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.

2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to bowl with rice; let cool.

3. Preheat oven to 400F. Spray baking sheet with cooking spray. Add vegan egg, breadcrumbs, almond/nutritional yeast mix, parsley, and salt to cooled rice mixture and mix well. Form mixture into about 24 oval-shaped nuggets, each about 2 by 1.5 inches.

4. In clean large nonstick skillet, heat remaining 2 tsp olive oil over medium high heat; tilt to coat bottom. Add half the nuggets and cook until browned on one side, about 2 mins, and sprinkle black pepper over the nuggets. Turn nuggets over onto prepared baking sheet. Repeat with remaining nuggets. Bake until nuggets are browned and firm, 15-20 mins.

Found and Adapted from: Vegetarian Times

Spinach Artichoke Dip

Spinach Artichoke Dip
Vegan; Gluten Free;Serves 8

Along with everything else, that I made the other night, this was one the dishes.... I used my food processor to coarsely chop the spinach, artichokes and garlic. I didn't have fresh lemons on hand, so I used dried lemon peel from my spice rack. (I have quite a collection!) Since football season is here, this is a great dish to take to any of the tale gate parties!

1 recipe of cashew cream (I actually used less, since I made cashew cream filled strawberries)
1/2 cup vegan mayonnaise
1/2 cup nutritional yeast
3 cloves of garlic, minced
2 cups of packed chopped spinach leaves
1 can of large artichoke hearts, chopped
1 small leek, sliced into rings
1/2 teaspoon lemon zest
1/2 teaspoon black pepper
Salt to taste

1. Preheat oven to 350F degrees.

2. Stir together cashew cream, vegan mayonnaise, nutritional yeast, garlic, chopped spinach, chopped artichoke hearts, leeks, lemon zest, and black pepper and combine well. (**Note: I placed the spinach, artichoke hearts and leeks in my food processor and pulsed a few times until coarsely chopped.)

3. Bake for 25 minutes. Turn the oven to broil and cook for 2 to 3 minutes, or until the top becomes golden brown and crispy. Serve hot with your favorite dipping chips or crackers.

Found: Great Gluten-Free Vegan Eats by Allyson Kramer

Basic Tofu Scramble

Basic Tofu Scramble

Well the below are the measurements that I use for this (typical) Sunday morning. I jazz it up with tomatoes, zucchini, yellow squash, mushrooms, asparagus and spinach. Pretty much whatever I have on hand. Bruce has come to love this as either a sandwich on rosemary sourdough or on an everything bagel. I serve this with a tempeh bacon, and the combinations are pretty endless.

Ingredients:

1/2 yellow onion, diced
1/2 green bell pepper, diced
1 block organic tofu, drained and pressed
2 tbsp oil or earth balance
1 tsp garlic powder
1 tsp onion powder
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2 tsp turmeric (optional)

Preparation:

1. Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.

2. Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.

3. Wrap in a warmed flour tortilla with a bit of salsa for a breakfast burrito or top with soy or non-dairy cheese. Serves two.

Per serving provides approximately: Cal.: 365; Cal. fr. Fat: 220; Tot. Fat: 24.5g; Tot. Carb.: 18.9g; Chol.: 0mg; Sod.: 484mg; Dietary Fiber: 4.8g; Prot.: 24.2g; Vit. A 19%; Vit. C: 100%; Calcium: 39%; Iron: 33%

Found: About.com

Jalapeno Poppers

Jalapeno Poppers
vegan, makes 10 poppers

I made these last month for a pot luck, and everyone LOVED them... I made about 40 of them to make sure there were plenty for people to enjoy. If you make as many as I did, please wear gloves, my fingers were burning for days after. ~_^

5 large jalapeno peppers, de-seeded and halved

cheese mixture:
1/4 cup vegan cream cheese
1/4 cup Daiya cheddar cheese shreds

Flour Mixture:
2 Tbsp whole wheat flour
1 Tbsp Nutritional Yeast
1 tsp garlic powder
dash of chipotle powder
pinch of salt and pepper

Panko Bread Crumbs

small flat bowl of hemp milk (about 1/4 cup)

1+ cups olive oil

Directions:

1. Prep your jalapenos by halving them and carefully removing the seeds. Set aside.

2. Get your "breading" station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, panko crumbs, soy milk.

3. Start prepping your jalapenos. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapenos are stuffed and breaded.

4. Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil - if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated "fry" you may need to add more.

5. Pan-fry each jalapeno popper for about 90 seconds on each side. Flip with care.

6. Transfer poppers to a paper towels to cool for a few minutes before serving.

Found: kblog.lunchbox.com

No Orinary Hash-browns

No Ordinary Hash-browns
Vegan; Serves 2

Hash-browns tend to be a very southern dish. I'd never even heard of it till I had been living in San Antonio, TX for a while. Instead of potatoes, jicama takes the place. This dish has the same texture with a tiny bit of an extra crunch and less calories.....

Ingredients

2 cups of jicama, peeled and grated
1/2 onion, chopped
1 Tbs. oil or earth balance
1/4 teaspoon nutritional yeast
1/8 teaspoon black pepper
1/4 teaspoon vegan Parmesan cheese

In a large skillet, heat the oil over medium high heat. Add the onion and cook until translucent. Add the jicama, nutritional yeast, vegan Parmesan cheese, and pepper and cook until brown. Add as a side to mixed fruit and soy vanilla yogurt or some tofu scramble....

Squash-Rice Casserole

Squash-Rice Casserole
Vegan; 1 hour 15 min prep and cook

This recipe was adapted from Cooking Light. Bruce loved it, and couldn't stop talking about it for days. While he described it to one of colleagues, it was lost in translation.... You decide, kids might like this due to it being cheesy....

8 cups of a combination of sliced yellow squash, zucchini and butternut squash (about 2 1/2 lbs.)
1 cup chopped onion (I used a little less, about 1/4 cup)
1 cup low-sodium vegetable broth
1 cup not-chick'n broth
2 cups cooked brown rice
1 cup Daiya cheddar cheese shreds
3/4 cups soy yogurt
1/4 cup nutritional yeast (divided)
1/4 cup Italian-seasoned bread crumbs
1/2 teaspoon salt (the original recipe called for 1 teaspoon)
1/4 teaspoon black pepper
egg replacer for 2 eggs (follow instructions for what you use/have on hand)

1. Preheat oven to 350 degrees.

2. Combine first 4 ingredients in a dutch oven; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until tender. Drain; partially mash with a large fork or potato masher.

3. In a large bowl, combine squash mixture, rice, cheddar cheese, soy yogurt, 2 tablespoons nutritional yeast, bread crumbs, salt, pepper, and egg replacer in a bowl; gently stir. Spoon mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons nutritional yeast and bake for 30 minutes or until bubbly.

Black Bean Burgers

Black Bean Burgers
Makes 6-8 patties

1 15-ounce can black beans (or 1 1/2 cups if cooking from scratch), rinsed and drained
1/2 cup quick-cooking rolled oats (not instant)
1/2 cup whole-wheat bread crumbs
4 tablespoons finely chopped onions
4 tablespoons finely chopped carrots
4 tablespoons finely chopped mushrooms
2 garlic cloves, minced
2 teaspoons nutritional yeast
1 teaspoon ground cumin
1 tablespoon soy sauce
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
salt, to taste
black pepper, to taste

Directions

1. Mash beans with fork or potato masher, leaving some texture. Add all remaining ingredients and mix with your hands. It will be very thick. Form into 6 to 8 patties.

2. Lightly spray a frying pan with nonstick spray or wipe lightly with oil. On medium high-heat, brown patties on both sides.

Nutrition Information | Per serving (1 patty)

calories: 186; fat: 1.4 g; saturated fat: 0.2 g; calories from fat: 6.1%; cholesterol: 0 mg; protein: 10.3 g; carbohydrates: 34.3 g; sugar: 1.6 g; fiber: 11.7 g; sodium: 288 mg; calcium: 87 mg; iron: 3.3 mg; vitamin C: 2 mg; beta-carotene: 428 mcg; vitamin E: 0.1 mg

Found: Food for Life instructor Delisa Renideo of www.yestolife.info.