Vegan Peppermint Fudge

The holidays are never complete without two things - chocolate and peppermint.  So, you can kill two birds with one stone with this recipe.  It is both easy and delicious!  Enjoy!

You will need:

1 C dairy-free semi-sweet chocolate chips

2 tbsp coconut oil

3 1/2 C powdered sugar

1/2 C unsweetened cocoa powder

1/2 C regular canned coconut milk

1/2 tsp vanilla extract

1 tsp peppermint extract

2 mint candy canes, crushed

In a large (microwave safe) bowl, place chocolate chips, sugar, and cocoa powder.  Stir to combine.  Next, in a small sauce pan, place the remaining ingredients and warm over medium heat, stirring frequently.  Allow to cook until it just starts to bubble.  Immediately pour over chocolate chip mixture and allow to sit for a couple minutes.  Then, stir vigorously until smooth.  If some of the chocolate chips have not melted, place bowl in microwave and cook for about 30 seconds at half power.  Pour into an 8x8 baking dish, lightly greased.  Spread mixture evenly, sprinkle candy canes on top, and gently press into the fudge.  Cool completely before cutting.  

Vegan Pumpkin Cheesecake

I love everything pumpkin, so when I came across this recipe I had to try it.  It came out great, and I love how simple it is....only 5 ingredients with a short prep time.  Enjoy!  (recipe from www.blogs.babble.com/family-kitchen)

You will need:

1 1/4 C raw cashews, soaked in water over night in the fridge
1 C maple syrup or 3/4 C agave nectar
1 - 15oz can organic pumpkin puree
2 tsp pumpkin pie spice
1 - 8oz container vegan cream cheese
1 premade vegan graham cracker pie crust

Preheat oven to 400 F.  Drain cashews and place in food processor or Vitamix.  Add the remaining ingredients and blend on low for 2-3 minutes, then on medium for an additional 3-4 minutes, or until mixture is completely smooth.  Pour into crust and place in oven for 10 minutes at 400 F.  Reduce to 350 F and cook for an additional 30-40 minutes.  Cool for about 30 minutes, then refrigerate for at least 2 hours.  Enjoy!!

Vegan Onion Dip

The holidays are upon us, which often means parties!!  Here is a simple and delicious recipe for a vegan chip dip that is sure to please.

You will need:

2 Tbsp olive oil
1 1/2 C sweet onion, diced
3/4 tsp sea salt
1 1/2 C vegan mayo
1/4 tsp garlic powder
1/4 tsp ground white pepper

Combine onions, olive oil and 1/4 tsp salt in a saute pan over medium heat.  Cook onions until caramelized, stirring frequently - about 15 minutes.  Remove from heat and set aside to cool.  Meanwhile, mix together mayo, garlic powder, white pepper, and the remaining salt in a medium sized bowl.  Add the cooled onions and stir to combine.  Refrigerate over night and stir again before serving.

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Vegan Chocolate Silk Pie

If you ever crave chocolate (which I do often!), this is a recipe for you.  It is one of the easiest recipes with just a few ingredients - and 100% vegan!

You will need:

9" premade vegan chocolate crust (most chain grocery stores carry these)
12 oz non-dairy semi-sweet chocolate chips
2 packages first tofu
3 Tbsp maple syrup or agave nectar

Melt the chocolate in a double boiler.  Place tofu in a blender and blend until smooth.  Add chocolate and maple syrup (or agave nectar) and blend until fully mixed.  Pour into crust and refrigerate at least 2 hours.  Serve with vegan whipped cream.  Enjoy!!!

Stuffing in a Pumpkin

I have made this recipe a few times in the past - usually for Thanksgiving.  I have adapted it from a recipe by Tyler Florence.  It is one of my favorites!  This is the first year I made it vegan.  It was every bit as good!

You will need:

1 pumpkin
1/4 C melted vegan butter (I used Earth Balance)
Salt & Pepper
2 tbsp olive oil
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tsp celery seed
1 tsp fennel seed
1/4 C chopped fresh parsley, divided
1/4 C chopped fresh sage, divided
2 Granny Smith apples, peeled and cubed
1 package vegan Italian sausage, diced
3/4 C Sauvignon Blanc wine
1/2 C vegan sour cream mixed with 1/2 C non-dairy plain milk (can use 1 C cashew milk here)
1 - 16oz package cornbread stuffing
2 tbsp flax meal mixed in 6 tbsp water
1 1/2 C vegetable broth


Preheat oven to 350 F.  Cut off the lid of the pumpkin and set it aside.  Pull out the seeds and strings from inside the pumpkin.  Brush the inside flesh with melted butter and season with salt & pepper.  Place pumpkin on a roasting pan and bake for 15 minutes.

Meanwhile, in a large skillet, heat oil over moderate heat.  Add onion, celery, garlic, celery seed, fennel seed, and 2 tbsp each parsley and sage.  Cook, stirring often, until fragrant, about 3 minutes.  Season with salt and pepper.  Add the apples and cook 2 minutes.  Add the sausage and cook for about 5 minutes.  Deglaze the pan with wine, cook down for 2 minutes to evaporate the alcohol.  Stir in the sour cream/milk mixture, check seasoning.

Scrape the sausage mixture into a bowl and fold in the cornbread.  Gradually blend in the flax meal and broth until the stuffing is evenly moistened.  Add the remaining parsley and sage.  Fill the pumpkin with the stuffing, return to the oven, and bake for 20 minutes until the stuffing as a little lift.  Serve in the pumpkin topped with the lid.

Sweet & Spicy Carrots

My family loves carrots.  But, we usually eat them raw.  I decided to change things up a bit and cook them.  I wanted something sweet and a little bit spicy, so this is what I came up with.  You can adjust the chipotle powder according to your taste.

You will need:

7-8 large carrots, peeled, halved, and then quartered
1 tbsp vegan butter
1/3 C brown sugar
1/3 C water
1/4 tsp cinnamon
1/4 tsp chipotle powder
juice from 1/2 lime
dash or 2 salt

Melt butter over medium heat in a skillet or sautee pan.  Add carrots, stir to coat, and cook for about 5 minutes, or until they begin to soften.  Add the brown sugar and allow to dissolve.  Add the remaining ingredients, mix well, and cover.  Reduce heat to simmer.  Cook for about 8-10 minutes, or until the carrots are cooked through. Enjoy!

Sauteed Brussels Sprouts

Brussels spouts were on sale recently, so I felt obligated to get some.  I wanted to try something new.  So I searched the web until I found this recipe.  It was great!  The original recipe called for broth, but I substituted white cooking wine to add more flavor.

You will need:

1 pound fresh brussels sprounts
2 shallots, diced fine
2 cloves garlic, minced
olive oil
White dry cooking wine (you can substitute vegetable stock here)

Clean the brussels sprouts and cut in half vertically.  Coat a pan in olive oil, heat, and place the sprouts in a single layer, cut side down.  Sprinkle the shallots and garlic on top.  Allow to cook until the sprouts start to turn golden brown.  Flip the sprouts over, add the cooking wine to cover the bottom of the pan, and allow to steam until the liquid has cooked off.  Enjoy!

*recipe adapted from www.cooksister.com

Vegan Crepes

I was watching a show on Food Network last night, and they were making crepes.  I love crepes, but didn't think I could figure out a way to make them vegan.  The show inspired me to try...and I'm glad I did.  They were every bit as good as traditional crepes!  Be sure to use a nonstick pan lightly coated with cooking spray to prevent sticking.  You will need:

For the crepe batter:

1 C all purpose flour
1 tbsp sugar
1 tsp baking powder
pinch of salt
1 1/2 C non-dairy milk (I used Silk Vanilla Almond Milk)

Place all ingredients into a blender and mix on high until all lumps are gone.  Preheat your pan on medium low.  Pour some batter into the center of the pan.  Then, swirl around to form a thin pancake.  Once it has cooked through to the top, gently tease up the edges with a spatula and flip.  Allow to cook for an additional 1 1/2 to 2 minutes until lightly browned.

For the crepe filling:

1 container Tofutti brand cream cheese
1/2-3/4 C powdered sugar
1 tbsp vanilla extract

Place all ingredients into a food processor or blender and mix until smooth.  Add more or less sugar to taste.  Spoon into the center of the crepe, spread around leaving a nice border, and roll like you would a burrito.  Top the crepe with some fresh or frozen fruit.  I used frozen mixed berries.  I also topped with a little chocolate sauce...so yummy!

Curried Cauliflower Pancakes

Potato pancakes are a favorite of mine.  So, when I found some recipes for pancakes made from vegetables, my interested was piqued.  I came across one using cauliflower, which I love to cook with.  I decided to spice it up a bit and give it an Indian twist.  They were a hit!

You will need:

1 head cauliflower, diced and steamed until soft (about 6 minutes in the microwave)
1/2 C plain bread crumbs
1/4 C Daiya cheese (I used mozzarella style, but cheddar would be good too)
2 tbsp flax meal mixed with 6 tbsp warm water (allow to set for at least 3 minutes)
1 tbsp minced onion
1 clove garlic, minced
1/2 tsp salt
1 tsp mild curry powder (add a 1/2 tsp more if you love curry!)
1 tsp olive oil or cooking spray

In a food processor or blender, finely chop the cauliflower.  It should not be smooth, but rather coarse with very small chunks left.  Add to a large mixing bowl.  Combine the remaining ingredients except for the oil.  Mix until well combined.  Warm a pan or griddle to medium-high.  Add oil or cooking spray.  Form cauliflower mixture into patties, using about 1/3 - 1/2 C mix for each patty.  Place on heated pan and cook for about 6-7 minutes per side or until golden brown.  I served them with my curry aioli (see post from October 2011), but you could serve plain or with a side of sour cream or greek yogurt.

Chipotle Cream Pasta

My kids love pasta.  But, sometimes I get a little bored with the traditional sauces.  I love all the flavors of the southwest, so I decided to combine them in this dish.  It is super easy to put together, but tastes like you've spent hours creating it.  The secret is layers upon layers of flavor.  Enjoy!

For the sauce:

1 1/2 C soy sour cream
2-3 chipotle peppers in adobo sauce (deseeded for less spice)
1-2 tsp adobo sauce (from that same can of chipotle peppers)
1 glove garlic, rough chopped
Juice from 1/2 lime
salt to taste

Combine all ingredients in a food processor and combine until smooth.  Set aside.

For the pasta:

1 lb pasta of your choice (I used shells - kids request!)
3 ears fresh corn, husked and silks removed
12 oz frozen artichoke hearts, thawed
3 cloves garlic, chopped
7-8 crimini mushrooms, washed and quartered
2 tbsp pine nuts, toasted
2 tbsp olive oil, divided
1/4 tsp chipotle powder
juice from 1/2 small lemon
salt to taste

Preheat oven to 375 F.  In an oven safe roasting dish, place artichoke hearts and garlic.  Add 1 tbsp olive oil and the lemon juice.  Stir to coat the artichokes.  Sprinkle with salt, cover and put in oven for about 45 min or until golden brown.  Next, bring water to boil in a large pot, add a generous sprinkle of salt, and add pasta.  Cook until al dente and drain.  Meanwhile, preheat grill to hot.  Cook corn directly on the grill, browning on all sides.  This should take about 8-10 minutes.  Removed and allow to cool.  Then, cut the corn off the cob and set aside.  In a sauté pan, warm the remaining oil over medium high heat and add the mushrooms.  Sprinkle with salt and the chipotle powder.  Cook until soft - about 8-10 minutes.  Finally, in a large serving bowl, combine all ingredients and stir until the sauce has coated everything.  Serve immediately.

"Chicken" & Quinoa with Green Pipian Sauce

One of my favorite shows on Food Network is Mexican Made Easy with Marcela Valladolid.  I have tried a bunch of her recipes with great results....and this is another example of a great recipe.  I changed mine up a bit from the original recipe to make it vegetarian.  I used Quorn Chick'n Cutlets, but this could easily be made vegan by substituting grilled or roasted vegetables, such as mushrooms, zucchini, and bell peppers.  Enjoy!

For the Quinoa:

1 C quinoa, rinsed
2 C vegetable broth
1 garlic glove, minced
1 tbsp chopped fresh cilantro
Dash of salt & pepper

Place all ingredients in a sauce pan, bring to a boil, cover & reduce to a simmer.  Continue to simmer for about 15 minutes, or until all the water is absorbed.  Removed from heat and allow to set for 5 minutes.  Fluff with a fork and gently stir in the cilantro.

Cook the Quorn chicken according to package instructions (I roasted in the oven) if using.  If you prefer grilled veggies, cook until just tender.

For the Pepian Sauce:

1 1/4 C green pumpkin seeds (pepitas)
1 pound tomatillos, husked & rinsed
1 serrano chile, stemmed (removed seeds if less spice is desired)
1/2 medium white onion, roughly chopped
1 1/2 C chicken broth, warmed
1/4 C fresh cilantro leaves, loosely packed
1 tsp sugar
Salt & Pepper to tasted
1 avocado, slided (for garnish)

In a preheated skilled over medium heat, place pumpkin seeds, stirring frequently until they expand and begin to pop.  This will take about 5 minutes.  Transfer to a paper towel and set aside.  Reserve 2 tbsp of the pepitas for garnish later on.

In a medium sized sauce pan, place tomatillos, onion, and serrano.  Fill with water until the tomatillos are just covered.  Add some salt and simmer over medium heat for about 10 minutes, or until the tomatillos have darkened.  With a slotted spoon, transfer tomatillos, onions, and serrano to a blender.  Add the broth,  remaining pepitas, sugar, cilantro, salt and pepper and blend until pureed.  Spoon the sauce over the chick'n cutlets and quinoa and garnish with avocado slices and the remaining pepitas.

Vegan Soy Chorizo Sliders

I recently discovered one of the best things ever - pretzel slider buns at Costco.  They are outstanding!  After purchasing 2 dozen of these little delights, I figured it was time to come up with a recipe for some sliders to go in them.  Thus was born this recipe - soy chorizo sliders.  I made a chipotle sauce to accompany (recipe follows) along with caramelized onions, thin tomato slices, and spring mix.  This recipe makes about 14 sliders.  Enjoy!

For the sliders:

16 oz veggie burger (I used Loma Linda brand in the can, but you can use frozen - just thaw first)
1 package soy chorizo (I used Trader Joe's brand)
8 oz tomato sauce
1/2 C bread crumbs
1/2 medium sweet onion, sautéed until just soft
1/2 Daiya Cheddar "Cheese" (optional - helps to hold things together)
Egg substitute equal to 1 egg (I use Ener Egg Replacer)
1 tsp cumin
dash each of salt and fresh ground black pepper
Slider buns (use the pretzel buns from Costco if you can!)

Combine all ingredients in a mixing bowl and combine.  Form into patties and place on a medium-hot non-stick skillet or griddle.  Cook for about 5 minutes before flipping.  Cook a additional 5 minutes.  They should form a crispy crust on the outside, but still be soft and moist on the inside.  Remove from the heat and enjoy! 

Chipotle Slider Sauce:

1/4 C Soy Sour Cream
1/4 C Vegenase Mayo
1-2 tsp Adobo sauce (Canned chipotle peppers are packed in this sauce - it can pack a punch, so adjust according to your taste)
Juice from 1/2 lime
Salt to taste

Combine all ingredients.  It can be used immediately, but tastes better if you let it mellow in the fridge for a couple hours.

Chipotle "Chicken" Wraps

It's Sunday afternoon and everyone is ready for lunch.  Because of our hectic weekend, I have nothing planned.  So, it is time to wing it!  After digging through the freezer, I found a bag of Gardein Chipotle Lime Crispy Fingers that I had gotten a little while back, but forgot about.  We had a few tortillas left from dinner a couple nights ago.  So, the obvious lunch choice - a "chicken" wrap.  I whipped up a quick chipotle mayo to go with, and we had lunch in under 10 minutes.

For the wraps:

3-4 soft tortillas, warmed
1 bag Gardein Crispy Fingers (or your favorite protein - anything will work)
Spring mix
Daiya Vegan Cheddar Cheese (optional)
1 heaping tbsp Vegenaise
1 tbsp Soy Supreme vegan sour cream
juice from 1/2 lime
1 tsp adobo sauce (from canned chipotle peppers)
dash of salt

Cook the Crispy Fingers according to package directions.  If I am running short on time, I will fire up the toaster oven on broil, cook the "chicken" for 1 minute in the microwave on high, then put them under the broiler for 5-6 minutes to crisp them up.  To make the sauce, combine the last 5 ingredients and stir until smooth.  Warm the tortillas until soft (about 10-20 seconds in the microwave).  Spread some chipotle sauce first, then arrange 2 "chicken" fingers, followed by a sprinkle of cheddar, a little more sauce, and finally a handful of spring mix.  Wrap and enjoy!

Vegan Quinoa and Soyrizo Stuffed Bell Peppers with Poblano Cream Sauce

I have been wanting to make stuffed peppers for quite some time, but had not come across any interesting recipes.  Then, I went to 24 Carrots (a phenomenal Vegetarian/Vegan restaurant in Chandler) and stuffed peppers were being served as the day's special.  They were made with quinoa instead of rice...and were delicious.  So, I decided to try my own version at home.  Since everyone in my family loves the flavors of the southwest, I incorporated those flavors in my peppers.  Hope you enjoy!

For the stuffed peppers you will need:

4 sweet bell peppers, tops cut off and reserved, seeds removed
8-10 small red skin potatoes, washed and cut into bite-sized cubes
1/2 package Soyrizo (meatless soy chorizo)
1/2 medium sweet onion, diced
1 tbsp olive oil
2 cloves garlic, minced
1/4 dry white cooking wine
1 C rainbow quinoa
2 C vegetable broth or water
Salt & pepper to taste

Preheat the oven to 375 F.  Place the diced potatoes in a pot, cover with water, and bring to a boil.  Boil for about 10 minutes, or until just tender.  Drain and set aside.  Next, place the broth/water and quinoa in a pot with a lid, bring to a boil, and cover.  Reduce heat to simmer and allow to cook for about 15 minutes, or until all the liquid has been absorbed.  Removed from heat and allow to sit for 3-5 minutes before fluffing with a fork.  Meanwhile, warm the oil over medium heat.  Add the onions and garlic and cook until tender.  Add the soyrizo and stir to combine.  Cook for about 3-4 minutes or until the soyrizo starts to brown.  Add the potatoes and cook an additional 4-5 minutes.  Finally add the wine and allow to cook until most of the liquid has boiled off.  Add salt & pepper to taste.  Stir in the quinoa until well combined.  Fill the peppers with the soyrizo & quinoa mixture, place the tops back on the peppers, cover and cook in a roasting dish for about 30 minutes.

For the Poblano Cream Sauce you will need:

1/2 C sour cream substitute (I used Tofutti brand)
1 Poblano pepper, charred with skin and seeds removed
Juice from 1/2 small lime
Dash of salt

Combine all ingredients in a food processor until smooth and creamy.  Serve on top of or on the side with the peppers.

Spaghetti with Brussels Sprouts

Like many people, I used to cringe at the thought of eating brussels sprouts.  They just never appealed to me.  So, when I came across this recipe, I almost didn't' give it a second thought.  Then, I saw a picture of the finished dish and decided to give it a try.  It was amazing!  It is a recipe from Giada de Laurentiis that I have adapted to be vegan.  Enjoy!

You will need:

1 pound spaghetti, preferably whole grain
1 pound fresh brussels sprouts
1 medium onion, chopped fine
3 cloves garlic, minced
1 pound mushrooms (I used cremini), chopped
8 oz vegan cream cheese
1/2 C vegetable broth
1 tbsp olive oil
zest from 1 large lemon
juice from 1/2 large lemon
1/2 C toasted pine nuts (your could use slivered almonds instead)
Salt & Pepper to taste

Bring a large pot of salted water to a boil.  Add spaghetti and cook until tender, about 8-10 minutes.  Drain.

Meanwhile, prepare the brussels sprouts by cutting off the ends and removing the outer layer or 2 of leaves.  Place them into a food processor and pulse until coarsely shredded, or thinly slice by hand.  In a large skillet, heat oil over medium-high heat.  Add onions, mushrooms, garlic, and brussels sprouts.  Sprinkle with salt and pepper.  Cook until tender, about 6-7 minutes.  Add broth, zest, lemon juice, and cream cheese.  Stir until cream cheese is well incorporated and the sauce is creamy.  Pour sauce over pasta, toss, and sprinkle with nuts.  Enjoy!

Korma Curry "Chicken"

Now that my kids like Indian food, we have been eating it a lot more.  I try to make the sauces from scratch when I can, but some days get too busy.  So, I was excited to discover Sukhi's prepackaged spices.  You just add water and cream (I have a vegan version below).  Tonight I made the Korma Curry Sauce with cauliflower and Quorn Chick'n tenders over coconut pineapple rice.  It was a hit!  I found the sauce packets at Sunflower Market, but Whole Foods also carries them...or you can check out their website for more locations:  www.sukhis.com

For the Korma Curry:

1 package Korma Curry Sauce spices
3/4 C water
1/4 C whipping cream (or 1/4 C vegan sour cream - I used Tofutti brand)
1 head cauliflower (or your favorite veggie), washed, cut into bite sized pieces, and microwaved for about   2 minutes to soften
1 package Quorn Chick'n Tenders (these are not vegan, but you can substitute any protein you'd like or just double up on the veggies)

Place veggies, Chick'n, water, and sauce packet into a pan and mix until spices are dissolved.  Bring to a boil for 4-5 minutes, stirring frequently.  Add cream and bring back to a boil for another 1-2 minutes.  Serve warm over rice.

I have been using brown basmati rice to accompany our Indian meals.  In place of the water, I use a 50/50 combination of coconut water and pineapple juice to add more flavor.  A dash of salt and pepper also livens things up a bit.  Enjoy!

24 Carrots

I recently stumbled upon a new restaurant - 24 Carrots.  It has become my new favorite place to dine out.  It started out as a juice bar in 2008 and has since expanded to serving food.  Everything is made from scratch using local, organic produce.  The menu is 100% vegetarian, and most everything can be made vegan.  There are also a number of gluten free options to choose from.  It is located in the NW corner of Chandler & Kyrene in Chandler.  Check out the link to their website below:

www.24carrotsjuice.com

Juicing!!

In honor of my 36th birthday, I bought myself a juicer.  I was inspired by the documentary "Fat, Sick and Nearly Dead".  If you haven't seen it, it is worth a look.  The juicer has been a great addition to my kitchen!  It has been fun for the entire family trying all sorts of combinations of fruits and vegetables.  Juicing is an easy way to get tons of fruit and veggie nutrients into your system quickly.  The combinations are endless, and you can taylor any recipe to fit your personal tastes.  Here are a couple recipes we have concocted and enjoyed:

Fruit (and a little veggie) juice:

5 carrots, unpeeled
3 medium sized oranges, peeled
2 apples, unpeeled
1 pear
8 large grapes

Run everything through the juicer.  I am using a Breville Elite.  The carrots, apples, and pears go through on high speed.  The grapes and oranges on low speed.  Stir to mix and enjoy!

Veggie (and a little fruit) juice:

2 green apples, unpeeled
1 pear
1" fresh ginger, unpeeled
1 cucumber, skin on
1 lime (hand squeezed)
6 celery stalks
2 C packed spinach

Alternate veggie recipe:

2 green apples, unpeeled
1 bell pepper (Orange, yellow or red work well...they are a little sweeter)
1 cucumber, skin on
1 pear
5 stalks celery
1 C packed fresh spinach
2 medium size tomatoes
1/2" ginger
1/2 lemon, hand squeezed

Run on high speed for the apples, cucumber, pear, celery, and ginger.  Slow speed for everything else.  Enjoy!

Raw Cashew Dream Cake

Here is another great raw dessert that is both delicious and easy to make.  I found this on another food blog:  www.mynewroots.blogspot.com.  It has a lot of great recipes, but this is one of my favorites!  I have made it a couple of times now and have gotten rave reviews!

For the crust:

1/2 C raw almonds
1/2 C soft medjool dates
1/4 tsp. sea salt

Pulse above ingredients in a food processor until it start to clump.  Press mixture into a 7" springform pan, or into a pie dish lined with saran wrap.  Set aside.

For the filling:

1 1/2 C raw cashews, soaked for at least 1 hour (the longer the better)
Juice from 1 large lemon
1 tsp pure vanilla extract
1/3 C coconut oil, warmed to liquify
1/3 C agave nectar or honey
1 C raspberries (or blackberries, which is what I used)

Place cashews, vanilla, lemon, oil, and agave nectar in a blender and blend until smooth.  A vita mix works great for this!  Pour about 1/2 to 2/3 of the mixture onto the crust.  Add berries to blender and combine until smooth.  Pour the remaining mixture onto the first layer and smooth.  Cover and freeze for 3-4 hours.  Remove from freezer about 1 hour before serving to allow it to thaw.  Enjoy!

Since I am always trying to change things up, I combined the chocolate "cheesecake" and this recipe into one cake.  It was delicious!  I used the chocolate crust and decreased the chocolate recipe by about 1/2.  I poured the chocolate layer first, then the white layer, then the berry layer.

Vegan Chocolate "Cheese"cake

It's Valentine's Day...and nothing marks the occasion quite like chocolate!  Everyone in my family has an addiction to the stuff.  In trying to keep with our vegan diet, I have scoured the web searching for vegan chocolate recipes.  This is one that I found just in time for the big day.  It is from www.pure2raw.com (great website, btw).  It looks and tastes just like chocolate cheesecake.  We certainly will not be missing anything this Valentine's Day!

You will need:

For the crust:

1 C pecan meal (aka ground up pecans.  Or you can use walnuts or almonds here)
5 fresh medjool dates, pitted
1/2 C cocoa powder
1 tsp vanilla
pinch of sea salt

Place all ingredients into a food processor and pulse until combined.  It should be slightly clumped and sticky.  Press crust into a mini cheese cake pan (or you can use a 7" spring form pan) evenly.  Press firmly into all the corners.  Set aside while you make the filling.

For the chocolate filling you will need:

2 C raw cashews pieces, soaked for 15-20 minutes
1/2 C coconut oil, warmed into a liquid
1/2 C maple syrup (can use agave nectar)*
1/2 C water
2 tsp vanilla
3/4 C cocoa powder
*You can add 1-2 tbsp more syrup for a sweeter mix.

Place cashews into blender (a vita mix works great!) with maple syrup, vanilla, and water.  Blend until creamy.  Add cocoa powder and coconut oil and blend until creamy and smooth, scraping the sides a couple times.  Pour filling over the crust and smooth the tops.  Pop in the freezer for 3-4 hours to set.  Enjoy!

Vegan Lasagna Rolls

My family really enjoys lasagna.  So, I thought I would try a new take on it - lasagna rolls.  It is pretty easy to put together, and only needed a couple of small substitutions to make it vegan.

You will need:

9-10 lasagna noodles, cooked al dente

1-30oz jar marinara sauce or homemade marinara

1 recipe tofu ricotta (recipe follows)

1/2 bag Daiya vegan mozzarella cheese (optional)

For the tofu ricotta:

1 block extra firm tofu, patted dry

1/2 C fresh basil, coarsely chopped

2 cloves garlic, coarsely chopped

juice from 1/2 medium sized lemon

1-2 tsp olive oil

salt & pepper to taste
*See below for an alternate filling

To make the tofu ricotta, place all ingredients into a food processor and pulse until combined.  The mixture should be crumbly, not smooth.

For the lasagna rolls, preheat oven to 375 F.  Coat a baking dish with cooking spray.  Cover the bottom of the dish with about 1/2 C marinara sauce.  Lay out the cooked lasagna noodles.  Place a heaping tablespoon of ricotta on the noodle and spread out.  Sprinkle lightly with Daiya, if using.  Roll up the noodle longwise and place in pan, seam side down.  Continue until all noodles are rolled and placed in pan.  Cover with remaining sauce and Daiya.  Cover and bake for 35 minutes.  Uncover and bake an additional 10 minutes until browned.  Enjoy!

*In place of the tofu ricotta, you can make an almond pesto.  Simply place in a food processor 2 cups raw & unsalted almonds, 2 tbsp nutritional yeast flakes, 2-3 oz fresh basil, 1 tbsp extra virgin olive oil, 1 cup water, and salt & pepper to taste.  Process until a smooth paste forms.  You will have to scrape the sides several times to incorporate well. 

Avocado Salad

I recently watched the movie "Forks over Knives".  It has had quite an impact on the way I cook.  The movie strongly promotes a whole grain, whole foods, animal free diet.  So, I have been trying to incorporate this philosophy into my cooking.  One of the recipes featured in the follow-up movie, Engine 2 Diet, is this easy and delicious salad.  It contains only fresh ingredients and is surprisingly good!

For a single serving, you will need:

1 to 1 1/2 C mixed greens, rinsed (I used dinosaur kale and spring mix)
1/2 ripe avocado
Juice from 1/2 medium sized lemon
Salad toppings of your choice - I used kalamata olives, tomatoes, and cucumber
Salt to taste

On the salad plate, mash the avocado.  Add the lemon and salt to taste.  Mix in the greens.  Top with your veggies and enjoy.  It takes mere minutes to prepare, but it is so delicious and healthy!

Veggie Burger Stroganoff

I first made this recipe several years ago and have enjoyed it ever since.  It is delicious and very easy to put together.  It is a great recipe for busy week nights.  I usually make it vegan, but you could substitute real sour cream in place of the soy supreme if you prefer.

You will need:

16 oz veggie burger, browned (I use 1 can of Loma Linda brand Vege-Burger)
1-7oz can mushrooms, drained
1 medium onion, diced
3 C noodles (anything will work here - whatever you have on hand)
8 oz sour cream or soy sour cream
1-14oz can vegetable broth, plus 1/2 can water
1/4 tsp onion powder
Salt to taste

To the browned burger add the mushrooms, onion, onion powder, noodles and broth and put in a pan with a lid.  Stir together and bring to a boil.  Cover, reduce heat to medium and cook for 12 minutes or until the noodles are soft, stirring after 6 minutes.  Add sour cream & salt and stir to combine.  Serve and enjoy!

Roasted Curried Cauliflower

I love cauliflower.  However, I am the only one in my household that does.  Everyone else will eat it, but they never request it.  I might have changed all that tonight with my curried cauliflower.  This simple recipe added loads of flavor that everyone enjoyed!

You will need:

1 head cauliflower, washed and cut into bite sized pieces
1-2 tsp olive oil
1 tbsp mild curry powder (or to taste)
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp minced garlic
salt & pepper to taste

Preheat oven to 425 F.  Spray a baking dish with pam.  In a mixing bowl, place cauliflower and oil.  Toss to coat.  Add the spices and garlic and toss again.  Spread cauliflower out into sprayed baking dish.  Roast for 15 minutes or until it just starts to soften.  Sprinkle with salt and pepper and allow to sit for 5-10 minutes before serving.  Enjoy!

Granola

One of my (and, therefore, my family's) new years resolutions is to try and eat vegan as much as possible.  So far, it hasn't been so hard.  I am finding that the majority of my favorite recipes can easily be converted to vegan with just a few small substitutions.  One of those recipes is for granola.  My mother-in-law gave me this recipe years ago, and I have made it several times.  The only item to be aware of is the chocolate chips, which you can find vegan versions in almost any store.

You will need:

7 C old fashioned oats
3 C whole wheat flour
11/2 C dark brown sugar (not packed)
1 tbsp salt
1 C chopped walnuts
1 C raw sunflower seeds
1 C wheat germ
1 1/2 C water
1/2 C oil (or substitute 1/2 C unsweetened apple sauce)
1 tbsp vanilla
1/2 bag semi-sweet chocolate chips

Preheat oven to 350 F.  Mix all ingredients until well combined.  Spread mixture onto a non-stick baking sheet (or coat with cooking spray or oil).  Bake for 20 minutes.  Remove from oven and reduce heat to 225 F.  Break granola into pieces and return to oven.  Cook for 1 1/2 hours more (or until dried out), stirring every 30-45 minutes.

Cheddar and Chile Egg Casserole

I found this recipe on the Rachael Ray magazine website.  It was not only easy to make, but turned out great!  There is a modified recipe below for the vegan recipe - also a hit!

You will need:

3 tbsp butter, melted
5 eggs
1 C cottage cheese
1/2 C shredded cheddar cheese
One 4-ounce can diced green chilies
1/4 C flour
1/2 tsp baking powder
1/2 tsp salt

Preheat the oven to 350 F.  Brush an 8x8 baking dish with 1 tbsp butter and set aside.  In a mixing bowl, whisk together the eggs.  Add the remaining ingredients and whisk to combine.  Pour the mixture into the baking dish and bake for about 35 minutes, or until set.

For the vegan version, make the tofu eggs (see July's recipe for huevos rancheros).  In a mixing bowl, add the tofu eggs, 1 package Daiya Pepperjack Cheese, and one 4-oz can diced green chiles.  Stir to combine and pour into a greased baking dish.  Bake for 20-25 minutes, or until cheese is melted.

Grilled Curry Chicken

I have made this a few times now, but have never gotten around to jotting down the recipe.  It has become a family favorite!  I usually make an additional 1/2 recipe of the marinade to pour over potatoes or vegetables.  With this meal, I chose oven broiled potatoes and broccoli...delicious!

For the marinade:

1 C nonfat plain yogurt
1 tsp mild curry powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp sugar
dash fresh ground black pepper
2 gloves garlic, minced
1/2 tsp tandoori spice mix (from Cost Plus - can substitute 1/4 tsp ground ginger and 1/4 tsp paprika)
juice from 1/2 small lemon

Mix above ingredients together and pour over Quron Chick'n Cutlets.  Allow to marinade for about 2-4 hours.  Grill on medium high for about 4-5 minutes per side, or until warmed through.  You can pour the remaining marinade over the top for serving.

Indian Lentil Soup

I have been looking for a good recipe with lentils for a while.  I have never cooked with them, but have had lentil soup a number of times.  So, when I came across this recipe I had to give it a try...and it was delicious!  I changed quite a bit of the original recipe to fit the spices I had on hand.

You will need:

1 1/2 C lentils, rinsed
3 C vegetable broth
3 C water
1 small onion, diced
1 tbsp olive oil
1/4 tsp tumeric
1/4 tsp red pepper flakes (or to taste)
1/2 tsp garam masala (I found this in the ethnic aisle at Whole Foods)
1 tsp mild curry
1/2 tsp red chili powder
1/4 tsp cumin
1/4 tsp curry masala (also at Whole Foods)
1/4 tsp ground ginger (can use 1" piece of grated fresh ginger)
1/4 plain nonfat yogurt  (optional)
Salt to taste

In a medium stock pot, heat oil and add onions.  Cook until tender, about 4-5 minutes.  Add all the spices and stir for a few seconds.  Add the lentils and stir to coat.  Add the broth and stir to combine.  Bring to a boil, reduce to a simmer, and cook for about 10-15 until the broth is absorbed.  Add the water, bring back to a boil, cover, and simmer.  Cook until the lentils are tender.  Stir in yogurt and salt to taste.  I chose to puree my soup with an immersion blender, but this is optional.   You can serve with more yogurt on top if desired.

Lemon Pesto Pasta

During the holidays, I made a few dishes with fresh basil.  I had quite a bit of it left, so I came up with this sauce to go over pasta.  I chose bow-tie pasta, but you can easily substitute your favorite!

You will need:

16 oz pasta, cooked al dente
2 tbsp olive oil
2-3 cloves garlic, minced
2 tbsp onion, diced
1/2 C dry cooking wine (can substitute more broth here)
3/4 C fresh basil pesto (homemade or boughten)*
Juice from 1 small lemon
1/2 C heavy cream*
1/2 C vegetable broth or McKay's broth
1/4 C toasted pine nuts
1 bag Quorn chicken tenders, cooked (optional)

Bring a medium pot of water to a boil.  Add salt & pasta, and stir.  Cook until al dente.  Meanwhile, in a large skillet, add oil and garlic.  Place over medium heat and cook until you begin to smell the garlic.  Increase the heat to medium high and add onion and cook for 1 additional minute.  Add the cooking wine and bring to a boil for about 6-8 minutes.  Mix the pesto and lemon juice together and add to skillet.   Add the cream and the chicken tenders if using.   Continue to cook while stirring for an additional 4-5 minutes.  Finally add the broth to thin the sauce.  Reduce heat and simmer for 5 minutes.  Drain the pasta and add to a large serving bowl.  Pour the sauce and nuts over the top and stir to combine.  Makes about 4-6 servings.

*To make this vegan, replace cream with a mixture of 1/4 C plain soy milk and 1/4 C vegan sour cream.  Pesto typically has cheese in it.  You can omit the cheese if you make the pesto yourself and it will still come out fine.  Finally, omit Quorn tenders - they contain a small amount of egg.