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!

Babycakes' Blueberry Muffins

So I bought Babycakes amazing cook book recently and have loved everything Ive tried so far. It is very very particular and you have to follow directions perfectly. It also calls for some pretty uncommon things so it isnt something I use weekly or anything but it is a nice treat.

These blueberry muffins turned out PERFECT. So yummy and because of the ingredients, I didnt feel terrible for eating the entire batch (okay, Levi did help a little).

Ingredients:

2 1/4 cups Whole Spelt Flour

2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Salt

1/2 Cup Coconut Oil

2/3 Cup Agave Nectar

2/3 Cup Rice Milk

2 Tsp Pure Vanilla Extract

1 Tsp Pure Lemon Extract

2/3 Cup Fresh Blueberries

Directions:

1.Preheat oven to 325 and line standard 12 muffin tin with liners.

2. In medium bowl, whisk together flour, baking powder, baking soda and salt.

3. Add the oil, agave nectar, rice milk, vanila and lemon extract to the dry ingredients and stir until batter is smooth.

4. Using a spatula, gently fold in the blueberries until they are evenly distributed throughout batter.

5. Pour 1/3 batter into each prepared cup, almost filling it.

6. Bake muffins on center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes.

7. The finished muffins will bounce back slightly when pressed and a toothpick inserted in the center will come out clean.

8. Let the muffins stand in the tin for 15 minutes. Transfer them to a wire rack.

The muffins are good stored in an airtight container at room temperature for up 3 days.

Roasted Tomato and Vegetable Penne

While I was on the Daniels Fast, I found this recipe and absolutely loved it! It is a bit spicy to keep that in mind but it is so so yummy. I used different noodles obviously. And I served it with stuffed zucchini and stuffed mushrooms. SO delicious.

Ingredients:

4 whole tomatoes, sliced

2 Tbl garlic cloves, chopped

1 Tsp salt

1 Tsp pepper

1/2 onion, sliced in rings

4 Tbl olive oil

1 12oz box penne

3 cups frozen asparagus (optional)

2 whole zucchini, cut in thin sticks

1/2 red bell pepper, cut in strips

4 Tbl olive oil

2 Tbl garlic cloves, diced

1/2 Tsp onion powder

1 Tsp pepper

1/2 Tsp red pepper flakes

1 Tsp salt

Directions:

1. Preheat oven to 400

2.Place sliced tomatoes on a cookie sheet. Evenly spread diced garlic and olive oil over the top of the tomatoes.

3. Sprinkle with salt and pepper. Cover tomatoes with sliced onions

4. Bake for 25-30 minutes.

5. While tomatoes are baking, cook penne.

6. Clean and cut all vegetables

7. Over medium high heat, saute all vegetables with 4 Tbl of olive oil

8. After 2 minutes, add garlic, onion powder, pepper and red pepper flakes

9. Continue to cook for 5 more minutes.

10. Add cooked penne and salt and stir until vegetables are mixed in.

11. Add roasted tomatoes and mix well

My Favorite Chili

This is my all time favorite chili. I cant even remember where I got the recipe because it was so long ago but I know I have changed things over the years also so its basically my own recipe :) I absolutely love it.

Ingredients :

1 Large Onion

3 Stalks of Celery

1 Red Pepper

Canola Oil

1/4 Cup of Chili Powder

2 (15oz) Cans of Kidney Beans

3 (15oz) Cans of Decided Tomatoes

Quinoa (I use 1 cup of uncooked-2 cups of water)

3 or 4 Cups of Water

Directions:

1.Cook Quinoa, follow directions on bag while preparing the rest of the chili

2.Cut onion, pepper and celery and cook with canola oil in a large sauce pot.

3.Add chili powder, beans (with or without liquid), tomatoes (with liquid), cooked quinoa and water.

4. Cook 30 minutes and ADD SALT AND PEPPER

Note: the salt and pepper is what gives it flavor and brings out the best of it so do not forget to add. It tastes rather bland without it :)

Grilled Portobello Sandwiches

I found a yummy recipe on VegWeb (best website EVER) and it turned out fabulous

Ingredients:

2 large Portabello Mushrooms
3 Tbsp.Olive Oil
3 tablespoon each basil, Oregano, Parsely (USE FRESH)
2 Tbsp.balsamic vinegar
3 large cloves of Garlic
6 Leaves Arugula
Salt and Pepper to taste
Roasted Sweet Red Peppers
4 Slice of your favorite bread or 2 rolls

Directions:

In a blender combine the olive oil, balsamic vinegar, garlic, salt and pepper and fresh herbs until the items are combined. Clean and discard the stem of the mushrooms and place in a resealable bag. Pour the marinade from the blender into the bag over the mushrooms. Let stand for at least 30 minutes turning every 5 minutes. Heat the grill. Grill the mushrooms and continue to baste during the cooking time. Save some marinade to top off your sandwich. Lightly brush the vegan bread with olive oil and toast on the grill. To build the sandwich take a teaspoon or two and put it on one slice of vegan bread for each sandwich. Place two or three leaves of arugula on the vegan bread and then place on the roasted red pepper slices. Next place the grilled mushroom and salt and pepper to taste. Top off with the other slice of vegan bread.