Shepards Pie

Delicious

This is something I never actually had when I wasn't a vegan so I have NOOO basis for comparison but I served it to my husband and my friend from England, Craig. They are boys, they ate it, they asked for more so... win!
Filling (use any or all of the following):
Carrots
Celery
Onion
Zucchini
Peppers
Saute veggies until soft and then add 2-3 cloves garlic. Season with 1 tsp fennel seed and some crushed red pepper. Add small can of tomato sauce or crushed tomatoes and one bay leaf. Cook together for 15minutes. Add your favorite TVP or saute gimme lean breakfast sausage in a seperate pan and then add to sauce. I stirred in 2 cups of baby spinach, and 1/2 cup each frozen corn and frozen peas. Cooked until spinach wilted. Transfer to a quiche or pie plate.
Topping:
3 cups small red potatoes
1/2 cup tofutti sour cream or for lighter potatoes add plain soy milk
2 TBS vegan margarine
2tsp garlic powder, salt and lots of black pepper

Spread potatoes on top of filling and bake at 375 until potatoes start to brown (didn't get a picture out of the oven only before it went in). This would be good served with some corn muffins. I had some pumpkin cranberry muffins that the guys like with their dinner! Enjoy this dish before the weather gets warmer (Yay!) Here's a picture of the filling:

Vegan Superbowl II (and the best cupcakes EVER made)

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Geaux Saints!!!

That was a great game and we had some good food, beer and cupcakes!!! We had the standard food: Chips, dip, hummus, trail mix, and chili (I used smart start breakfast sausage in my typical veggie and bean chili. People seemed to like this-just crumble the sausage and crisp it up nicely in a saute pan and add to chili at last minute). The picture below doesn't show one of our treats because frankly by the time they came out of the oven, anyone who cared about taking a picture (me) was two beers and a lot of potato chips in the hole!

Sweet Potato and Spinach Quesadillas:
Makes 18 pieces
2 medium sweet potatoes roasted at 350 for 45min until mushy
2 cloves garlic
1 tsp cumin
2 tsp salt
3 cups baby spinach
1 chipotle pepper in adobo or 2 tsp chipotle hot sauce

Peel sweet potatoes when cool and place flesh in food processor with spices and chipotle. Meanwhile sautee spinach in 1tsp EVOO and crushed garlic until just wilted. Process until smooth. Remove mixture to a bowl and fold in half a can of black beans. Spread filling on half of a tortilla (you can get all different colors/flavors) and fold in half. This should fill 6 tortillas. Spray baking sheet with canola or olive oil spray and bake these for 5-7 min on each side. Remove from oven and let cool 10 minutes. Slice with a pizza cutter into three pieces and serve with guacamole. The smokey sweetness is great with the cold tangy-ness of the guacamole!

For dessert we had the yogurt pineapple cake from Eat Drink and Be Vegan which was very good with fruit and soy whip cream (this stuff tastes just like Redi-whip so I didn't get any complaints!) and I made some special cupcake pictured below. It is a known fact that I could eat peanut butter and banana sandwiches all day but don't (I can't keep peanut butter in the house anymore because I really will eat a jar every 3 days) so this is my all out tribute to peanut butter plus chocolate. How could anyone NOT like these????

Banana Chocolate Chocolate Chip Cupcake with Peanut Butter Chocolate Mouse Frosting:

Cake:
1 Box Duncan Hines chocolate fudge cake or chocolate devil's food
1/2 cup vanilla soy yogurt
2 ripe bananas (brown almost black)
1/4 cup canola oil
1 1/3 cup water
Ener-g egg replacer equal to one egg mixed into water
1/2-3/4 cup vegan semi sweet or dark chips
Combine ingredients and bake according to package directions (16-18 minutes)

Frosting: This frosting comes from a peanut butter pie recipe HERE. It is damn good as pie or layered in a martini glass with any of the following: banana slices, chocolate sauce, peanut butter, crushed cookies, and topped with soy whip cream for a fancy looking trifle OR eaten straight out of the Tupperware you put the leftovers in (whatever!)

1 12 oz container firm silken tofu (yes it sounds like a contradiction but it is real I got mine at Whole Foods)
1 cup creamy peanut butter (I use the real stuff and always pour off the initial layer of oil before stirring. I like Trader Joe's organic creamy)
1/2 cup pure maple syrup
1 cup vegan semi sweet chocolate melted

In food processor process tofu and maple syrup until smooth. Add peanut butter and bleand again, completely scraping down the sides of the bowl until everything is smoothly combined. Then add melted chocolate and process until uniformly creamy and delicious. This makes more than enough to frost the 18 cupcakes I made but weirdly it disappeared by Monday night!

Here's a picture of the peanut butter filling in a pir crust with crushed chocolate covered pretzels. I think it would be prettier topped with soy whip cream and chopped chocolate. I'll make one and update soon =)

Black Bean Tofu Cakes with Pineapple Mango Salsa

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I made these around Christmas as a veggie alternative to my mom's pork roast which was accompanied with the same salsa. They are a little hard to flip and might benefit from some more bread crumbs but they were good.

Saute a combination of diced vegetables. I used mushrooms, zucchini, peppers. Add garlic, cumin and coriander to taste. Meanwhile blend 1/4-1/2 cup bread crumbs and extra firm tofu, salt and pepper in food processor. In a bowl fold together 1 can black beans, tofu, and vegetables. Form into patties and cook in EVOO about 3 minutes on each side. TIP: wait until one side is brown to do the flip. It's hard to do but easier if one side is firm. You can keep these warm in an oven at 200 until ready to serve.

Salsa:
1/2 cup pineapple diced
2 mangoes diced
1 avocado diced
1/2 jalapeno seeded and diced
juice of one lime
1/4 cup chopped cilantro
salt to taste

Vegan Brunch

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By oldest and bestest was in town this week from L.A. and I thought a ladies brunch would be a great way to celebrate seeing her. It was a great morning with old friends just drinking coffee and soy hot chocolate while the snow came down outside!
Fruit and yogurt parfait-layer vanilla soy yogurt, strawberries, granola, yogurt, slivered almonds and drizzle of agave syrup
Fruit Salad
Salad with pears, walnuts, and cranberries. dressing here.
Sausage-Saute pieces of field roast apple and sage sausage and serve with mustard
Crescent rolls with jam
Roast potatoes with vegetables-Saute onions, peppers, zucchini and broccoli in pan while you roast small potatoes in oven. Mix together and bake before serving. You could also add field roast sausages to this mixture.
Pumpkin pancakes-Pancake recipe here. Substitute pumpkin pie filling for the apple sauce in this recipe. We actually ran out of soy milk and used some soy eggnog as well. The spices in the nog worked out really well.
Bagel Sandwiches-Mini whole wheat bagels, spread with hummus and layered with vegetables

Happy Birthday to me!

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I guess I lied when I said no more cupcakes since I had to make some for my birthday last night!

Strawberry Almond Cupcakes:
1 box yellow cake mix (Duncan Hines)
1 container strawberry soy yogurt
1/4 cup softened vegan margarine
2/3 cup water
1 and 1/2 tsp ener-g egg replacer mixed into the water above
2 tsp almond extract
1 cup diced strawberries

Pre heat to 375. Mix all ingredients together in a bowl. Fold in strawberries gently. Bake 18 min.

Lemon Cream Cheese Frosting:
1/2 container tofutti cream cheese
1/2 cup confectioners sugar
zest of lemon
1 TBS lemon juice
one drop red food coloring (optional but awesome)
16-18 half strawberries for decorating

Thanksgiving!

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People can't imagine what I eat on this meat-heavy holiday. There are lot's of things I can think of and this year I made corn bread stuffing with apples, celery, carrots, onions and apple sage field roast sausage. Below is the yummy and healthy meal we had at my aunt's house. She of course had a free-range organic turkey but she also made me eggplant Parmesan-vegan style! She baked slices of eggplant that she dredged with plain soy milk and then dipped in plain breadcrumbs. She then sauteed mushrooms and garlic and layered them on top of the eggplant. We made a spicy sauce with onions, hot red pepper, garlic and capers and tomatoes and baked it until heated through. She also served super tasty brown bread with smart balance, steamed green beans, acorn squash puree, roasted baby potatoes with pearl onions! I made cranberry orange sauce which was great with the squash and on the brown bread. Everything was healthy and delicious! We of course had apple pie (made with Pillsbury crusts that are vegan) and a strawberry rhubarb crumble!

Sweet potato chilli and scallion corn cakes

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Chili:
2 sweet potatoes
1 onion
2 red or orange peppers
2-3 cups kale leaves torn into bite size pieces
1 can black beans
2 small cans tomatoes and chillies or fire roasted tomatoes and separate can of mild green chillis. (just use whatever combination you want)
2-3 chipotles in adobo sauce
1 tsp cumin
1 tsp chilli powder

Cut potatoes into small squares. saute in EVOO until soft. Add diced onion, peppers until soft. Add chipotles and spices and cook with veggies for a minute. Add canned tomatoes, chillis and beans and cook for 20-30 minutes until thickened. 15 minutes before serving add kale and make corn cakes. Optional Toppings: hot sauce, guacamole, soy sour cream, cilantro, scallions, black olives

I used the veganomicon corn bread recipe here and added a handful of frozen corn and 4 chopped scallions to the batter and then used the batter like pancake batter to make 8 pancakes to go on top of chilli.