Awesome Vegan/Gluten free Stroganoff

I got this awesome recipe from a great new book called Great Gluten-Free Vegan Eats. I love it and my whole family loved this recipe (I made a couple changes so its not EXACTLY like the book judy got ease)!!!


Ingredients:
Olive oil
1 Onion-chopped
20 ounces mushrooms (I used baby portobellos but it calls for cremini or button)
Salt
1 cup vegetable broth
1 3/4 cups Coconut milk, divided (I just used one can and it was a little less than this)
1 TBSP vegan worcestershire sauce
1-3 TBSP sorghum flour
1 TSP black pepper
12oz gluten free spiral pasta





Heat some olive oil (around a tablespoon) in a large skillet and sauté mushrooms  and onions. Cook over medium to high heat until onions begin to caramelize. Add salt. Continue to cook around 10 minutes (until onions are translucent).
Bring 1 cup of vegetable broth to boil. Add to mushrooms/onions.
Add 1 cup coconut milk to mixture and let simmer for 20 minutes

Mix the remaining coconut milk, worcestershire sauce, 1 TBSP sorghum flour and black pepper. Mix so there are no lumps.
Add to sauce and cook over medium heat, sitting continuously until thickened (about 7 minutes).
Whisk in remaining sorghum flou to thicken more if needed. Add salt.

Cook noodles according to package. When you strain them, rinse with cold water and add about 3 TBSP of olive oil and a dash of salt and pepper.

Combine sauce with noodles.


EAT!!!!

Potato skins

I got this recipe from an awesome blog : http://hellyeahitsvegan.com/?p=305

However, I used Rice Milk Cheddar cheese and I LOVED it. I have tried so many vegan cheeses and nothing comes close to how delicious this is! It was so so yummy. I highly recommend these!

Chik'n Bake

This was absolutely delicious. My picky toddler ate all of his serving and asked for more. I had extra filling so I saved it, made another the next day and we ate it for lunch again. He loved it.

Sadly, I realized AFTER we bought the "chicken" that is not vegan :( I have no idea where to find vegan "chicken". Sigh. Oh well. It was a great recipe.

Ingredients:

Dough:
1 tablespoon yeast
1/2 cup lukewarm water
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons vegetable oil or melted margarine

Filling:
1/2 (10 ounce) package vegan mozzarella cheese, divided (I use Follow Your Heart)
1/4 cup fake bacon bits (I use Bac'uns)
1/4 cup green onion, chopped
1 (12 ounce) package vegan chick'n strips (I use Lightlife Chick'n Strips )
1 tablespoon vegan ranch sauce, divided

Directions:

1. Preheat oven to 400 degrees F. Grate about 1/2 the cheese; don't put all of the cheese in the filling bowl, put a little bit in a second bowl because you'll need it later.

2. Add bac'uns into a bowl add a tablespoon water; warm in the microwave for 30 seconds. This just softens them up so they aren't crunchy. Add the softened bac'uns to the filling bowl. Add green onion to filling bowl along with the chick'n strips.

3. For dough, dissolve yeast in warm water. Add remaining dough ingredients and mix. Knead dough until it is smooth. Cut the dough into 2 pieces and roll each piece out flat.

4. Put 1/2 tablespoon ranch sauce in the middle of 1/2 the dough and spread it not all the way to the edges, but almost. Add 1/2 the filling, and pull the dough over the filling making a pocket.

5. Roll the ends together and pinch them in a little. Repeat with other 1/2 dough and filling. Sprinkle a little of the remaining cheese onto the top of the chick'n bakes and place in the oven until the whole thing is golden brown.

Potato skins recipe here.

Apple Burgers

My husband found this recipe somewhere when we first went vegetarian (2 years ago) and we still love it.

I will say that the patties don't stay together very well. This last time I made it, I blended the onions in a little food processor and I think that because it was more blended, it helped. But still, most of the patties do fall apart. If any of you try the recipe and can find a way to keep the patties together, let me know!!!

Ingredients:

2 tart apples

1 Cup- onion (minced)

2 Cups- bread crumbs

1 Green Pepper (chopped)

1 Tsp Fresh ginger (minced)

2 Cups rice

6 Tsp rolled oats (ground up)

1/2 tsp salt

pepper

1-2 Tsp vegetable oil

Directions:

1. Grate apples and try to squeeze the juice out with a paper towel, place in a bowl with onions, bread crumbs, green pepper, ginger, rice, 3 Tsp oats, salt and pepper

2. Heat oil in pan (medium heat)

3. Shape the mixture into patties (add more bread crumbs if needed) and coat with the remaining 3 Tsp of oats

4. Fry

Note: I serve with veganaise, catsup and lettuce. My husband prefers BBQ sauce :) Both ways are yummy.

Broccoli and Mushroom Fettucini Alfredo

Ingredients:

Alfredo for 1 (I used a full package but I do wish I would have doubled the sauce recipe)
2/3 cup broccoli florets (fresh or frozen)
1 cup nondairy milk
2 tablespoons white flour
1/2 teaspoon garlic puree or 3 crushed garlic cloves, to taste
salt and pepper, to taste
1 tablespoon olive oil
2/3 cup mushrooms, sliced
1 tablespoon margarine, optional
1 tablespoon vegan parmesan, optional

Directions:

1. Cook the pasta according to directions on the packet. In the last 2 minutes of cooking, add the broccoli, then drain.

2. In a saucepan over medium heat, whisk together the milk, flour, garlic, salt, pepper, and olive oil. Stir slowly until bubbly, then reduce heat to low.

3. Add mushrooms and vegan margarine. Allow to cook for 5 to 10 minutes on low heat. Stir almost constantly. Taste and add more salt/pepper/garlic, if needed.

4. Put broccoli into strainer and drain water and noodles on top of the broccoli to heat it.

5. Serve over the pasta and broccoli and top with the parmesan for a quick, rich-tasting meal.

Levi gives this two BIG thumbs up. He absolutely loved it (minus the broccoli and mushrooms) and cleared his entire plate (which is a very big deal for him). He just asked for seconds also (he ate like an hour ago). So this is a very big deal! If Levi likes it, it MUST be good!