Twice-Baked New Potatoes

Enjoy these as a snack or a meal with some Tempeh Bacon crumbled on top and a big healthy salad on the side.

Twice-Baked New Potatoes

(Adapted from The Pioneer Woman Cooks-CB)

12          new potatoes, scrubbed clean

2            tablespoons olive oil

4            ounces soy cream cheese, softened

1/2         cup soy sour cream

1 1/2      cups vegan cheese (I used Daiya)

2            green onions, diced

1            garlic clove, finely minced

              salt and pepper to taste

Preheat the oven to 375 degrees

Drizzle the potatoes with the olive oil and toss them to coat.  Roast the potatoes for 20-25 minutes, or until they are tender and the skin is slightly crisp.

Halve the potatoes, Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact. To the scooped-out potatoes, add all the ingredients and mash until the potato mixture is totally smooth.  Adjust the salt and pepper as needed. 

Scoop the mixture into the potato shells. At this point, you can cover and refrigerate them until dinnertime.  Bake the potatoes for 20 – 25 minutes, or until golden brown on top.  

Cauliflower & Artichoke Soup

I had lots of cauliflower on hand so I searched for a recipe that was a bit different than my normal cream of cauliflower soup.  Since I always have a can of artichoke hearts in the cupboard, this recipe caught my eye.  Surprisingly, the cauliflower and artichoke make a good combination.

Cauliflower & Artichoke Soup

(www.vegweb.com)

2            tablespoons vegan margarine

2            tablespoons grapeseed oil

1/4         teaspoon red pepper flakes

1            15-oz. can artichoke hearts, chopped

1            large head of cauliflower, chopped

1            small red onion chopped

3-4         cloves garlic, chopped

              water

1/2         can coconut milk

1/2         cup soy or almond milk

              salt to taste

              pepper, to taste

In a soup pot, melt margarine in grapeseed oil. Add red pepper flakes

Add artichoke hearts, cauliflower, red onion, and garlic to pot. Add enough water to just cover the veggies. Cook covered with lid over medium-high heat until cauliflower is very tender, about 15 minutes.

Put mixture into blender, working in batches if you need to … and be careful since it’s hot.  Add coconut milk and so/almond milk.  Blend until smooth.

Return to pot and re-heat. Season to taste with salt and pepper

Pretty Measuring Cups

Kevin bought me these pretty little measuring cups for Christmas -- I love them.  He also got me some measuring spoons to match.  It's a nice way to brighten up your kitchen!

Chocolate Pudding Cake

I usually cut back on the sugar in most recipes but this time I included the exact amount the recipe called for but it ended up too sweet for me so I think I would alter the sugar next time – and believe me, there will be a next time!  Super delicious and decadent. 

Chocolate Pudding Cake

Dining with Friends Cookbook

1 1/4      cup sugar (I used evaporated cane sugar from a health food store)

1            cup flour

2            teaspoons baking powder

1/8         teaspoon salt

1            oz. unsweetened chocolate

2            tablespoons soy margarine

1/2         cup soy or nut milk

1/2         teaspoon vanilla extract

1/2         cup brown sugar

4            tablespoons unsweetened cocoa

1            cup cold water

Sift 3/4 cup of sugar together with flour, baking powder, and salt.  Melt the chocolate and margarine gently using a double-boiler.  Add the melted chocolate and margarine to the dry ingredients, to create a batter.  Add the soy/nut milk and vanilla to the batter.

Pour the batter into a greased 9 x 9 inch pan, covering the bottom of the pan.  Combine the remaining half-cup sugar with the brown sugar and cocoa.  Sprinkle the sugar and cocoa mix evenly over the top of the batter.  Now, pour the water directly on the top layer.  Do not mix the water into your cake, it will naturally seep in of its own accord, causing the cake to take on a wonderfully decadent hot fudge texture in areas of the overall moist chocolate cake effect.  Bake for 40 minutes at 325 degrees. 

Serve hot, topped with Soy Ice Cream.  Refrigerate the rest and enjoy it cold, without topping the next day.  

Power Salad with Agave-Lime Cilantro Vinaigrette

Now that the holiday's are over, I thought it would be a good time to post a nice, healthy salad!
We went to a local restaurant for my birthday dinner and I had this amazing salad.  It was so good that we went back the next day for lunch and ordered it again.  I did my best to replicate it, just switched out the pumpkin seeds with pistachios. Use your favorite greens and nuts to make it your own favorite salad.  Next time I make it I’ll add some fried tofu just to bump up the protein. 

Power Salad

1/2            cup Quinoa (dry) – cooked according to pkg.

1/2            cup Wild rice (dry) – cooked according to pkg.

1/2            cup Brown rice  (dry) – cooked according to pkg.

1/2            cup chickpeas

1/2            cup Pistachio nuts/hearts or toasted pumpkin seeds

                 avocado

                 mixed greens (kale/romaine/red cabbage)

                 Agave-Lime Cilantro Vinaigrette

I made double the vinaigrette so I could use on veggies throughout the week.

Agave-Lime Cilantro Vinaigrette

1/2         cup chopped cilantro

1/4         cup plus 1 tablespoon olive oil

1            tablespoon lime juice

2            cloves chopped garlic

1            tablespoon Dijon mustard

1            tablespoon agave

              salt & pepper to taste

Place all ingredients in a blender or food processor until smooth and creamy.  Cover and refrigerate until serving.  Can be stored for 2 days.

Hot Corn Dip

If you're having a New Year's Day party and are looking for an appetizer, this one might be a nice addition to the table.

Hot Corn Dip

Adapted from Trisha Yearwood recipe

            Cooking spray to grease

1          11-ounce can Mexican corn w/black beans, drained

1/2       green pepper, small dice

2          green onions, diced

1          cup vegan cheese (we mixed cheddar Daiya and vegan Trader Joes' mozzarella )

1/4       cup soy parmesan cheese

1/2       cup vegan mayonnaise

            chilli powder (to taste)

            hot sauce (optional)

Preheat the oven to 350 degrees.  Grease casserole dish.

In a medium bowl, mix all ingredients together.  Spread mixture into prepared casserole dish and bake uncovered until bubbly around the edges.  Approximately 20 minutes.  Serve dip warm with corn chips.

Acorn Squash Stuffed with Mushrooms, Rice and Pistachios

Acorn Squash Stuffed with Mushrooms, Rice and Pistachios

Adapted from Whole Living Magazine

2            acorn squash (1 pound each), halved crosswise, seeded and bottoms

              trimmed to lie flat, if necessary salt and pepper

3            tablespoons olive oil, divided

1/2         pound cremini or button mushrooms, trimmed and diced small

1            medium yellow onion, diced small

3/4         teaspoon dried thyme

1            cup brown rice or long-grain white rice

2            cups vegetable stock

              Pistachios,  approximately 1/4 cup for each squash (optional)

1/2         cup soy parmesan or bread crumbs mixed with soy butter

Preheat oven to 450 degrees.  On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down.  Cover sheet tightly with foil and roast until tender, about 35 minutes.

Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium high.  Add mushrooms, onioin and thyme.  Season with salt and pepper. Saute until mushrooms are golden, 8 minutes.  Add rice and broth and bring to a boil, cover and reduce heat to low.  Cook until liquid is absorbed  20-30  minutes.

Remove squash from oven and heat broiler. Carefully scoop out 2 – 3 tablespoons flesh from each squash half and stir into rice, season with salt and pepper. 

Divide rice mixture among squash halves, add a layer of pistachios and top with either soy parmesan or breadcrumbs cut with soy butter.  Broil until melted – 2 minutes