It’s been weeks and weeks since I posted, and I have several, very good reasons, but I won’t bore you with them. Please be patient; I’ve got some great new recipes to post and I WILL get to it. I promise!
Onion bread just like my Mom used to make! She made her onion bread by adding Lipton Onion Soup mix (yes, it’s vegan!) to her regular bread recipe. I did the same with my Easy Yeast Bread recipe and it was a success! It smelled so good while baking that I could hardly wait for the loaf to cool before I cut it and spread a slice with some Smart Balance – as delicious as I remember!
Flourless peanut butter cookies are chewy and delicious – you’ll never miss the flour. Add the perfect compliment in the form of jelly and you’ve got the best of both worlds. They are very easy to make, with only 7 ingredients. You can use any kind of jelly that you want – I chose raspberry because it’s my favorite.
When shaping the cookies, don’t flatten them with a fork in the traditional criss cross pattern. Instead, use your finger to poke a deep indentation into the ball of cookie dough. When they are finished baking they should form a shallow little “bowl” where you can put the jelly or jam. Continue reading
Power bowls are a new trend in eating. The idea is simple – layers of different foods that compliment each other in one bowl. I’ve heard that food tastes better in a bowl and after trying this, I think it’s true!
Season your rice to your taste. I cooked mine in a little veggie broth with 1/2 t. of onion powder. I added 1/2 t. cumin and a tablespoon of salsa to the beans along with 1/4 ea. garlic and onion powder. You can season both to your own taste.
You can vary your ingredients as you choose – try an Asian bowl with rice noodles or white rice layered with Asian cucumber salad, sprouts or greens, tofu cubes, edamame, sesame seeds and crunchy noodles. Or try a Southern bowl with blackeyed peas and rice with fried okra and greens – the possibilities are endless!
These lentil burgers are super easy and fast to prepare. They hold up well, and have a great texture, not at all pasty like some veggie burgers. I had these last night with sweet potato fries and had to hold myself back from eating all of them by myself!
You can substitute sunflower seeds for all or part of the walnuts if you wish, and gluten free breadcrumbs for the Panko.
I got the idea for this recipe from Sweet Savant in a post someone shared on Facebook. I used my own cornbread recipe – veganized and low in fat, with diced green chiles instead of broccoli. If you want to kick it up a notch, layer some jalapeño slices with the onions.
Please be very careful when handling the hot iron skillet. If you don’t want to use a cast iron skillet, you can use a regular nonstick baking pan. Line the bottom with the onions, and bake in a preheated 400F oven for 10 minutes before adding the batter.
These Roasted Vegetable Fajitas are delicious, low in fat and so good for you! I serve these on warm flour tortillas with salsa and homemade almond milk pepper jack cheeze. This recipe supposedly serves four, but two hungry, fajita-loving vegans could probably finish it off in one go.
Vegan Picadillo is a delicious Cuban-style dish that reminds me a little bit of sloppy joes. It’s quite tasty on toasted hamburger buns or with rice or macaroni. It has a delicious, tangy taste and it’s one of those dishes, like chili or spaghetti sauce, that tastes even better when it’s made the day before.
You can use soy crumbles, but I use the cauliflower ground beef recipe that I got from CookingWithPlants.com. It’s has no weird, unpronouncable ingredients like a packaged soy-based substitute might, tastes better, and is much better for you.
Hope you enjoy it!
Or, How to Trick Your Kids Into Eating Vegetables
It’s not true that all kids hate vegetables, especially if they have been raised vegan. But they can be picky about their choices. When I was a kid I loved cooked spinach and sliced tomatoes, while my sister wanted cucumbers with every meal. But I think all kids, big and little, want a little comfort food in their lives. These nachos are comfort food personified, packed with nutritious vegetables (tomatoes in the refried beans, carrots and potatoes in the cheeze sauce, cauliflower in the taco “beef”) and every bit as tasty as their fast food counterpart.
You can use packaged vegan soy crumbles here, but for an extra dose of cruciferous goodness, use the cauliflower minced “beef” from CookingWithPlants.com. It’s much healthier and in my opinion, tastier! I make a couple of batches every month and freeze it in small containers, then reheat in the oven to dry out any excess moisture.
Bean soup is hearty, filling and cheap! With the right spices and vegetables, you can have a delicious, healthy meal in a bowl. Here’s a bean soup recipe that is just the thing for a cold winter day.
I serve this soup with warm crusty bread or cornbread. It’s delicious and very inexpensive to make. You can vary the spices to suit your taste.