fake chicken and mac and cheese

Had a very all American dinner the other night, mutated in to a vegan version...
First I got the May Wah vegan chicken drumsticks and made the recipe from Meettheshannons.com:
http://www.meettheshannons.net/2011/07/betty-crocker-project-tequila-fajita.html

Then I took their Mac and cheese recipe and modified it a little:
Ingredients:
1 package Elbow Macaroni
1/2 Cup Margarine
1/4 Cup Nutritional Yeast Flakes
2 TBsp Braggs
1 TBsp Ground Mustard
2 tsp Worcestershire Sauce
2 tsp Onion Powder
Pinch of Turmeric
1 tsp Liquid Smoke
2 Cups Soy Milk
1 package daiya cheddar
1 package daiya mozzarella

Bread Crumbs
Italian Seasoning
Sesame Seeds

Directions:
Cook the macaroni as directed.

In a saucepan on low heat, melt Margarine, then stir in the yeast, braggs, mustard, tumeric, liquid smoke, worcestershire sauce, and onion powder. Whisk together, and once smooth add the soy milk. Whisk again and turn on high and once add a boil add in the daiya cheese. Stir on medium heat until daiya cheese is melted.

Mix the cheese thoroughly with the cooked and drained macaroni. Pour in to a casserole dish and sprinkle bread crumbs, seasoning, and sesame seeds on top.
Broil in the oven for 2-5 minutes (until the tops of the dish is crisp).

vegan mango fried rice

This was one of my most amazing dishes EVER.
Ingredients:
1 package vegan prawn (I got mine from May Wah Vegetarian on line store)
1 package of sliced mangos
1 can green beans
1 canister of cashews
6 cups cooked jasmine rice
4 chopped tomatoes
4 TBsp garlic
1 chopped red onion
2 TBsp giner
1 TBsp coriander
1 tsp red pepper flakes
1/4 teaspoon red pepper flakes
3/4 cup soy sauce
1 TBsp basil
1/2 cup lime juice

Directions:
Heat some olive oil in a wok and add the cashews, toast until browned then remove.
Repeat the same with the green beans. Add to bowl with cashews.
Add the onions and garlic to the pain with some more oil and cook until translucent. Then add the ginger, coriander, and red pepper flakes, and toss for 30 seconds.
Add a little bit more oil and add the rice cup by cup, continuously coating.
Add the soy sauce and tomatoe and toss.
In a separate pan fry the fake prawn in oil for a couple minutes, until browned at the edges, then slice in to chunks.
Add the prawn, mangoes, cashews, and beans to the rice rish, continuing to toss. Stir in the lime juice and basil, and cook for another minute.
LOVED IT.
And made it with vegan rangoon- vegan miss was the blog I got this recipe for, using some more fake crab meat from the May Wah Veggie website.

vegan pot pie

This was a new recipe, and I enjoyed it lots.
And I got to use a lot of the frozen food in the freezer, making Mark happy that I am clearing some of that out.
Ingredients:
1 bag frozen corn
1 bag frozen peas
1 bag frozen brocolli
2 packages trader joe's vegan beef strips
6 TBsp cornstarch
water
1 chopped onion
4 peeled and diced white potatoes
Olive oil

Directions:
Put a little olive oil on the bottom of a soup pan. Add the chopped onions and potatoes. Cook on high until browned. Then add the brocolli and enough water to cover the top of the veggies. Cook until boiling then on medium for 10-15 minutes. Then add the corn, peas, and fake beef strips.
Finally, add the corn starch until creamy.
Scoop all this in to a casserole dish (it took two casserole dishes to fit all mine, which is ok since it means I had more leftovers for this week).

For the crust:
Mix 3 cups flour with 1.5 cups crisco, mix together and add water as needed until it is pastry like consistency that you can roll out. Place on top of the veggie dish. Slice some holes in the top.

Cook at 350 for 40 minutes. Enjoy!

vegan shepard's pie like recipe

This one was a bit modifed from a recipe I found online and I am calling it a vegan shepard's pie as that is the ebst way for me to describe it.
Ingredients:
2 packages polenta from TJ's
6 cups of veggie broth
1 chopped red onion
1 bag frozen corn
1 bag froen spinach
1 bag frozen brocolli
3 baked sweet potatoes
2 TBsp tahini
2 tsp ginger
1 package silken tofu

Directions:
Bring the veggie stock to a boil and then add the corn and onions.
Chop of the polenta in to small slices and add to the broth. Cook on low for 40 minutes, stirring frequently.
Add the spinach and pour in to a casserole dish.
Stick pour broccoli pieces on to the top and push down in to the mixture.
Blenderize the sweet potatoes, tahini, tofu, and ginger.
Pour on top of the casserole dish. Bake at 300 for 20 minutes.
This was a good one to serve with bread and as leftovers.

vegan curry

I am too tired to write up the recipe- but this was a sweet potato curry from one of my favorite cookbooks, "Vegan Planet".
It was quite tasty, the only problem was that the recipe maed enough for 10 days of leftovers...so by day 5 I was sick of curry.

vegan AND gluten free pasta dish

Made an easy tasty dish, and had some brown rice penne pasta around instead of regular pasta so it turned out to be gluten free too!
Ingredients:
1 package penne pasta
1 can plum tomatoes
1 can artichoke hearts
1 can black olives
2 TBsp olive oil
2 TBsp garlic
1 chopped onion
2 cups frozen corn

Directions:
Cook the pasta as directed.
Fry the onions and garlic in the olive oil until translucecnt.
Add the plum tomatoes and artichokes; using a wooden spoon mix and gently break apart the artichokes and tomatoes.
Add the olive ana corn and cook for another couple minutes.
Mix all ingredients together.
Initially this recipe was supposed to have some red wine and red pepper flakes in it too but I forgot them....it tasted just as good without!