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

Peppers Stuffed with Quinoa and Spinach

Peppers Stuffed with Quinoa and Spinach

Balanced Living Magazine

1            14- oz. can vegetable broth

1/3         cup quick-cooking barley  (I used black rice)

1/3         cup quinoa, rinsed and drained

1            medium onion, chopped

2            cloves garlic, minced

2            tablespoons olive oil

2            cups sliced fresh mushrooms

1            14.5 oz. can diced tomatoes, drained

3            cups fresh spinach

1/4         teaspoon salt

1/4         teaspoon ground black pepper

1.5         cups shredded vegan cheese

3            large red sweet peppers

Preheat oven to 400 degrees.  In a medium saucepan, bring broth to a boil.  Add barley and quinoa.  Return to a boil; reduce heat.  Cook covered, about 12 minutes or until tender.  Drain, reserving 1/3 cup cooking liquid; set aside.

In a large skillet, cook onion and garlic in hot oil over medium heat for 2 minutes.  Add mushrooms; cook and stir for 4-5 minutes or until tender.  Stir in tomatoes, spinach, salt and black pepper.  Add quinoa, mixture and 1/2 cup of the vegan cheese; stir to combine.  Remove from heat.

Cut peppers in half lengthwise.  Remove and discard seeds and membranes from the peppers.  Sprinkle insides of peppers lightly with additional salt and pepper.  Fill pepper halves with quinoa mixture.  Place peppers, filled sides up, in a 3-quart rectangular baking dish.  Pour the reserved cooking liquid into dish around peppers.

Bake, covered, for 30 minutes.  Uncover; top stuffed peppers with remaining vegan cheese. **I added Panko bread crumbs on top of vegan cheese and a drizzle of oil.

 Bake, uncovered, about 10 more minutes or until peppers are crisp-tender and vegan cheese is browned

***Added a pinch of cayenne and a little cashew cheese.  Added Panko breadcrumbs on top of cheese with a drizzle of olive oil.

Chocolate Avocado Freezer Fudge

This rich and creamy chocolate treat melts in your mouth and it's so easy to make, using only 5 ingredients!  We cut it into little bites and stored in the freezer for easy snacking.  Take some time to browse Vegan Richa's Blog, lots of good recipes and pretty pictures

https://www.veganricha.com/2019/12/chocolate-avocado-freezer-fudge.html

Weeknight Falafel

We made this dish more like a salad with lots of Romaine, extra cucumbers and diced tomatoes.  We also made the dressing a little thinner to spread easier onto our lettuce.  Homemade pita wedges are a nice addition.  Just cut up the pita, put on a baking pan, drizzle with olive oil and add salt or your favorite spices.  I cooked mine at 275 degrees for approx. 15 minutes or until crispy.  Keep a close eye on them.

Weeknight Falafel with Greens

Better Homes and Gardens Recipe

Keep the patties chilled right up until cooking to ensure they hold their shape and develop a crispy exterior.

2            15 0z. cans garbanzo beans, rinsed and drained

1            shallot

6            cloves garlic, peeled

1            cup loosely packed flat-leaf parsley

2            teaspoons chili powder

1/3         cup all-purpose flour

1            lemon

1            6 oz. carton plain vegan yogurt (I used vegan  Daiya Greek Yogurt and added                                     a little dill, onion and garlic powder to dressing).

1/2         cup chopped or sliced cucumber

             I added diced tomato

             Greens of your choice

2            tablespoons olive oil

            ***I added toasted pita chips brushed with olive oil and Za’atar seasoning and baked in oven at 275 until crispy.

In a food processor combine beans, shallot, garlic, parsley, chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.  Pulse until finely chopped.  Add flour, pulse until mixture just holds together.

Divide mixture into 12 balls.  Flatten each slightly.  Cover; chill 30 minutes or overnight. 

Meanwhile, remove 1 teaspoon zest from lemon.  Juice half the lemon.  Cut remaining half into wedges.  Stir together lemon zest and juice, vegan yogurt, and cucumber.  (I added Dill, Onion and Garlic Powder to yogurt mixture and a little more yogurt to make it a little thinner to cover our greens.) 

In a very large skillet heat oil over medium heat.  Add patties.  Cook 8 minutes or until golden brown and heated through, turning once.  Serve with yogurt sauce and lemon wedges.  Makes 4 servings.

Garbanzo Sandwich Filling

I found this recipe in one of my mom's recipe files and I think it's from a 1970's vegetarian booklet, very progressive of her. You can make it without vegan mayo but I like it to be a more creamy filling and I also like eating it open faced with a sprinkling of radish sprouts.  It's just as satisfying and I'm not filled up on bread.

Garbanzo Sandwich Filling

1            14 oz. can garbanzo beans, mashed

1/4         chopped olives  (I used Green olives)

1            celery stalk, finely chopped

2            tablespoon grated or finely minced onion

1            teaspoon lemon juice

              pinch of thyme

              pinch of onion powder

              vegan mayo – to your liking

**            I added a few pimentos for color

No-Bake Peanut Butter Cup Bars

After too many Holiday cookies and deserts, I was looking for a chocolate treat that wasn’t loaded with flour and sugar.  This recipe uses Almond Meal as the crust and pure maple syrup for the sweetener.  Just keep in your fridge and snack away!

No-Bake Peanut Butter Cup Bars

Detoxinista.com

https://detoxinista.com/no-bake-peanut-butter-cup-bars-vegan

Sweet and Spicy Nuts

Sweet and Spicy Nuts

Crowded Kitchen  

crowdedkitchen.com

These Spicy Nuts are such a yummy treat to make for the Holidays.  It's a nice snack to munch on before the big meal!

https://www.crowdedkitchen.com/vegan-sweet-and-spicy-nuts/

Vegan Banana Bread

I'm happy to share my discovery of a super simple, super delicious Banana Bread recipe from the Connoisseurs Veg site.  We were hit with a snow storm this week and stuck inside so I thought I'd get the kitchen smelling like the Holidays. This will be my new go-to recipe.  The only thing I added was more nuts (half Walnuts and half Pecans).

https://www.connoisseurusveg.com/vegan-banana-bread/

Artichoke and White Bean Dip with Rosemary

I love Hummus but I like to switch it up a bit and found this easy recipe.  It’s a great dip to serve with homemade pita chips or an assortment of your favorite veggies.

Artichoke and White Bean Dip with Rosemary

The Karma Chow Ultimate Cookbook by Melissa Costello

2            teaspoons extra virgin olive oil

2            garlic cloves, peeled and minced

1            shallot, peeled and finely chopped

2            tablespoons fresh-squeezed lemon juice

1/4         cup Vegenaise (or other brand of vegan mayo)

1            tablespoon apple cider vinegar

2            cups canned white beans, drained and rinsed

1/4         teaspoon salt

1/2         teaspoon chopped fresh rosemary

1/2         teaspoon powdered mustard

1/4         teaspoon pepper

1.5         cups frozen artichoke hearts, thawed (jarred or canned are fine, but

              drain first).

            Sea salt and ground pepper, to taste.

In a skillet over low heat, heat the olive oil and sauté the garlic and shallot until soft.  Put the garlic and shallot mixture into a food processor, along with the remaining ingredients, except for the artichoke hearts.  Process until smooth.  Add the artichokes and pulse,  but you still want some chunks to remain intact.  Season with salt and pepper.

Quick Sweet Pickle Recipe

My mom's neighbor has an over abundance of beautiful cucumbers so I thought I'd switch things up and pickle a few.  Love this quick recipe and plan to make a dill version next.  Summer is still here folks!

Quick Sweet Pickle Recipe

https://oldworldgardenfarms.com/2018/05/15/best-sweet-pickle-recipe/

2            cups sliced cucumbers, approximately 1/4” thick

1/2         cup sweet onion, thinly sliced

1            cup apple cider vinegar

1/2         cup water

1/2         cup white sugar

1            teaspoon celery seed

1            teaspoon mustard seed

1            teaspoon non-iodized salt

In a heat safe medium bowl, add sliced cucumbers and onions.  Set aside.

In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt.  Reduce heat and simmer for 5 minutes. 

Pour hot liquid over the cucumbers and onions.  Let cool or process in a water bath canner for 10 minutes (adjusting for altitude as necessary).

Refrigerate at least 2 hours before serving.

Store in an air-tight container in the refrigerator up to 2 months

Stuffing Biscuits

Even though it isn’t Thanksgiving, in fact it’s summertime, the main dish I’m making tonight is screaming for a side of stuffing.   What a great idea, little stuffing biscuits.  They look so cute on the plate and I bet kids would love them.  Just add some gravy and you’re all set. 

Stuffing Biscuits

The Dirty Vegan Cookbook

Makes approx. 10 biscuits

1/4         cup flaxseed, ground

3/4         cup plain soy or almond milk

4            cups cubed bread, any kind

2            tablespoons vegan butter

1            small onion, finely chopped

1/2         cup celery, finely chopped

4            strips vegan bacon, chopped  **I didn’t use

1/4         cup vegetable stock

1            teaspoon dried sage

1            teaspoon dried parsley

              salt and pepper, to taste

Preheat oven to 425 degrees.  Line a baking sheet with high temperature resistant parchment paper and grease lightly.  Combine flaxseed and milk in a large mixing bowl; add bread cubes and toss.  Let bread soak up nearly all the liquid and set aside.

I a frying pan on medium heat, sauté onion and celery in butter until very soft, stirring frequently.  Add vegan bacon and sauté until browned; allow mixture to cool enough to handle safely.  Add vegan bacon mixture to bread and add remaining ingredients to mixing bowl.  With clean hands, combine and roll into large balls.  Bake for 20 minutes or until biscuits are golden brown.

Quick Ginger Beets

I will say..... you really have to love beets for this side dish, which I do!  I did add a bit more
Agave to the beets to offset the vinegar and ginger.  If you have any leftovers, just throw them in a salad with some vegan feta and pistachio hearts.

Quick Ginger Beets

Food Network Magazine

1            pound packaged cooked beets

1            tablespoon cider vinegar

2            teaspoons grated ginger

1/2         teaspoon agave

2            tablespoons vegetable oil.

              Salt and pepper to taste

Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package.  Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon Agave and 2 tablespoons vegetable oil. 

Toss with the beets with salt and pepper.

***I added more Agave to my dish.

Strawberry and Blueberry Crumble

Have an over abundance of Berries?  Crumbles, Crips and Cobblers are always good ways to use up your fresh berries.  This recipe calls for a cast-iron skillet but we made ours in a regular casserole dish.  I might try the skillet next time just to see if there is a difference.  I think the cast iron skillet is nice, if serving right away.

Strawberry and Blueberry Crumble

Jenni Kayne  - modified

Serves 8

2            cups fresh blueberries, divided

3/4         cup, plus 6 tablespoon granulated sugar, divided

3            tablespoons cornstarch

2            cups chopped fresh strawberries

1/2         teaspoon ground cinnamon

1/4         teaspoon ground nutmeg

3            tablespoons softened vegan butter, plus 1/2 cup melted vegan butter,

              divided

2            teaspoons lemon zest, plus 1 tablespoon fresh juice (from one lemon),

              divided

1 and 1/3       cups all-purpose or gluten-free flour

1            teaspoon baking powder

              pinch of kosher salt

              cooking spray

1.            Preheat oven to 325 degrees.  Cook 1 cup blueberries and 3/4 cup sugar in a saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes.  Stir cornstarch and 3 tablespoons water in a small bowl until cornstarch is dissolved; stir into blueberry mixture in saucepan.  Cook over medium high, stirring constantly, until mixture comes to a full boil and liquid is clear and thick, about 5 minutes.  Remove from heat.

2.            Pour blueberry mixture into a large-heatproof bowl.  Let cool slightly, about 5 minutes.  Fold in strawberries, cinnamon, nutmeg, 3 tablespoons softened vegan butter, lemon juice 1 teaspoon lemon zest and 1 cup blueberries.

3.            Stir flour, baking powder, salt, 1/2 cup melted vegan butter, 6 tablespoons sugar and 1 teaspoon zest in a separate bowl with a fork until crumbs form.

4.              Coat a 10-inch cast-iron skillet with cooking spray.  Pour berry mixture into skillet.  Sprinkle flour mixture evenly over top.  Bake until topping is golden brown and filling bubbles.  35-40 minutes.  Let coo 5 minutes.