Baked Cubanelle Poppers

These gorgeous little peppers can be stuffed with all sorts of things but I love the traditional vegan cream cheese version.  I added a bit of chili pepper for heat that goes nicely with the sweet peppers.  Keep an eye on the peppers when cooking to make sure they don't get too soft.

Baked Cubanelle Poppers

A Beautiful Mess Blog – Adapted

8            oz. softened vegan cream cheese

2            oz. vegan pepper jack or cheddar cheese

1            T. Mayo

              Chilli powder and garlic powder (optional)

              Salt and pepper

              Top with crushed potato chips or I browned some Panko bread crumbs

              In vegan butter to top with.

Cut peppers in half, and remove all the seeds and any large veins that the seeds were attached to.  Filling makes enough for 8-10 peppers that have been cut in half.

Stir together  and fill the empty pepper halves.  Top with crushed potato chips or bread crumbs.

Bake at 400 degrees for 20 minutes.  Check on to see if the peppers are getting too soft.  If you make the Panko topping, you can add at end of baking if worried they will burn.  Mine did fine during the baking process.

Kale and Carrot Slaw

I find Kale a little tough to eat sometimes but blanching it a little before cutting up helps to soften it.  Also, letting the dressing sit for awhile will  help soften the leaves.  I love the combination of the sweet carrots and dressing with the heat of fresh radishes in this recipe by Valerie Bertinelli.

https://www.foodnetwork.com/recipes/valerie-bertinelli/kale-and-carrot-slaw-8754764

Vegan Blueberry Buckle

I've made several of Vegan Richa's recipes and all are winners.  This recipe calls for Frozen Blueberries so I used the small wild frozen blueberries from Trader Joe's.  I also used Light Coconut milk vs. nut milk which made the Buckle rich and fluffy.

https://www.veganricha.com/vegan-blueberry-buckle/

Insta Pot Strawberries and Nut Milk Steel Cut Oats

I just received my new Insta Pot and happened to find this recipe for Steel Cut Oats in a library book.  I've been meaning to make them on the stove but thought this would be a good dish to cut my teeth on.   It was so easy to make and great to keep in the fridge to warm up for breakfast or a snack.

Insta Pot Strawberries and Nut Milk Steel Cut Oats

Instant Pot:  Ultimate Electri Pressure Cooker CB

(serves 4)

1            cup Steel Cut Oats

1            tablespoon vegan butter

1 and 1/2   cups sliced Strawberries

4            cups water

3            tablespoons of Light Brown Sugar

1/4         cup of nut milk

1/4         cup of Chia Seeds

1/4         teaspoon salt

Add your butter to your Instant Pot and select Saute.  When your vegan butter is melted add your oats and toast, stirring constantly, until they smell nutty. Should take approximately 3 minutes.

Add your water, brown sugar, nut milk, and salt.  Select High pressure and cook for 10 minutes.

When the beep sounds, turn off your Instant Pot and use a Natural Pressure release for approximately  10 minutes and then do a Quick pressure release to release any of the remaining pressure.  When the valve drops, carefully remove your lid.

Stir your oats, Stir in your strawberries and chia seeds.  Cover and allow to sit for 5-10 minutes until oats are your desired thickness. 

Top with additional sliced strawberries, almonds, brown sugar and splash of nut milk.

Buffalo Chickpea Mac 'N' Cheeze

Mac and Cheese over Romaine lettuce topped with Chickpeas – what???  Sounds like a crazy combination but it is fantastic!  The Chickpeas are nice and crispy and very flavorful.   Put the Chickpeas on the top of creamy, cheesy noodles, which are on top of a cool, crisp crunch of Romaine and it’s dinner in a bowl!

Buffalo Chickpea Mac ‘N’ Cheeze

Vegan Bowl Attack Cookbook by Jackie Sobon

Buffalo Chickpeas:

1            can (15 oz.) chickpeas, rinsed and drained

1/4         cup of your favorite vegan Buffalo Sauce, plus 1-2 tablespoons

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Toss the chickpeas with the 1/4 cup Buffalo Sauce until they are evenly coated and spread them out on the baking sheet.  Bake for 12 minutes and then carefully roll them around with a spoon to get the other side crispy.  Bake for another 12-15 minutes and then place them back in the bowl  and toss with the remaining 1 – 2 tablespoons Buffalo Sauce.  Set aside.

Mac ‘n’ Cheeze.

2.5         cups shell or other small pasta

2            cups Cheezy Cheddar Sauce (below)

              pinch of salt

1            tablespoon vegan butter (optional)

              unsweetened nondairy milk, if needed

2            cups chopped romaine lettuce

1            stalk celery (optional)

Cook the pasta according to the instructions on the package and then drain and rinse with cool water.  Place the noodles back in the pot and set the heat to medium-low.  Add the Cheezy Cheddar Sauce, salt and vegan butter (if using) to the pot and stir until the pasta is evenly coated.  Add more nondairy milk if you’d like a thinner sauce and season with more salt if necessary. 

Cheezy Cheddar Sauce:

1            cup raw cashews, soaked in warm water for 30 minutes

1            cup water

1/4         cup nutritional yeast

1            tablespoon tapioca starch (or other starch)

1            tablespoon tomato paste

1            tablespoon apple cider vinegar

2            teaspoon onion owder

1.5         teaspoons Dijon mustard

1            teaspoon sea salt

              pinch of ground turmeric

Drain and rinse the cashews and place them in a blender along with the remaining ingredients (I used our Bullet vs. a big blender).  Blend until completely smooth, adding more water if the sauce seems too thick.  Transfer to a saucepan over medium-low heat, bringing it to a low simmer and stirring frequently to prevent clumping.  Once the starch has broken down and the sauce has thickened slightly, about 3-5 minutes, remove from the heat.

Transfer to an airtight container and store in the frig for up to 2 weeks.

We assembled by putting a layer of chopped Romaine at bottom of dish, then Mac and Cheese and topped with the Chickpeas.  Sprinkle with more hot sauce and Ranch Dressing.

Vegan Cornbread

Since we are home cooking for the next few weeks due to the Virus, today is Chili day and I love to pair it with sweet Cornbread.  I found this recipe on line and it has simple ingredients and takes all of 5 minutes to throw together.  Sometimes just your basic Cornbread is the best, let your Chili do all the talkin’.

Vegan Cornbread

By Nora Cooks  www.norcooks.com

https://www.noracooks.com/the-best-vegan-cornbread/

1 and 1/4           cups all purpose flour

1                        cup yellow corn meal

2/3                     cup granulated sugar

1                        teaspoon salt

1                        tablespoon baking powder

1 and 1/4           unsweetened almond milk (or other non-dairy milk)

1/3                     cup canola oil

Preheat oven to 400 degrees and lightly grease a 8x8 pan.

In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.

Pour in the almond milk and canola oil.  Stir until well combined.  Pour batter into prepared pan.

Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

I added a sprinkling of ground pepper and finishing salt to the top after removing from the oven.

Roasted Mexican Cauliflower Bites

It's best to serve this dish right away.  I made the mistake of mixing it all together and putting it in the fridge for a meal the next day.  When the Cauliflower is warm and tender,  it just melts in your mouth and dipping it in the sauce takes it to a whole other level.

Roasted Mexican Cauliflower Bites

Anthony La Pape - modified

1            cup vegan sour cream

1/4         cup chopped fresh cilantro, plus more for garnish

2            teaspoon kosher salt, divided

3/4         teaspoon chipotle chili power, divided

1            head cauliflower (2 1/4 lb) cut into florets

2            tablespoons olive oil

1            teaspoon garlic powder

1            teaspoon ground cumin

1/2         teaspoon black pepper

1/4         teaspoon cayenne pepper

Preheat oven to 400 degrees.

Stir together vegan sour cream, cilantro, 1/2 teaspoon of the salt and 1/4 teaspoon of the chipotle chili powder in a bowl.  Cover and chill until ready to serve.

Toss together cauliflower florets and olive oil on a large rimmed baking sheet.  Stir together garlic powder, cumin, black pepper, cayenne and remaining 1.5 teaspoons salt and 1/2 teaspoon chili powder in a small bowl.  Sprinkle over cauliflower, and toss until evenly coated.  Spread mixture in a single layer.

Roast in preheated oven until cauliflower is slightly charred and tender-crisp, turning once halfway through baking, about 25 minutes.

Spread vegan sour cream mixture on a large platter; top with cauliflower, and sprinkle with cilantro.

Serves 8