Louisiana skillet dinner

I tried yet another MTS recipe and I loved the name so had to keep it: the louisiana skillet dinner, made me feel like i was living in Bon Temps with Sookie Stackhouse. Cook one box of gemelli pasta per usual. In a large skillet pour some olive oil and heat. Add in one package of sliced vegan bacon and 1 package fake chicken (I used TJ's chickenless strips). Fry. Then remove and add to a bowl on the side with the pasta. Place one chopped red pepper and one chopped yellow pepper, 1 package raw kale, 1 can black-eyed peas in the skillet and cook with 1 cup veggie broth, 2 TBsp worcestershire sauce, and 2 TBsp creole seasoning. Heat until the kale is all wilted and the peppers are sauce, and then add 1 TBsp white wine and a dash of liquid smoke. Mix with the pasta and fake meat. Enjoy!! I agree, it does go best with a cold beer, and I pictured myself eating it in the humid, swampy south on a wooden porch looking out at the bayou.

super bowl party

This year I made MASSIVE CALZONES for a superbowl party with some friends over. I made one of my usuals, the vegan BBQ chicken calzone. Then I tried this stromboli recipe which turned out quite perfect: In a skillet fry 1 package mushrooms and 1 chopped white onion in some olive oil. Add in some fake beef (I used TJ's beefless strips) and fry some more. Set aside. Roll out one pizza crust. In the center spread slices of vegan cheese (I used the have a heart jack pepper vegan cheese). Then squeeze ketchup all over this. Then spread the veggie/beefless mix over this. Top with daiya cheese. Roll like a jelly roll over on itself twice and slice some small slits int he top once rolled up. Then sprinkle italian spices on top. Bake at 400 for 20 minutes.

vegan frittata

Tried this recipe from the MTS website with some minor modifications: Slice one package of vegan fake bacon in to small pieces and fry in olive oil until cooked. Set aside the vegan bacon afterwards on a paper towel to soak up the oil. Then fry some diced green peppers with olive oil and a dash of liquid smoke. Blenderize one package regular tofu, 1 TBsp soy creamer, 2 TBsp nutritional yeast, 1 TBsp cornstarch, 1 tsp onion powder, 1 tsp miso paste, 1/2 tsp cumin, 1/2 tsp tumeric, 1 tsp braggs, 1/2 tsp lemon pepper, and 1 tsp paprika until mostly smooth. Spray a skillet with non-stick oil spray and pour the tofu mix in until it looks like a pancake. Fry for several minutes. Flip and fry the other side. Spread the vegan bacon, peppers, and some diced chives as well as as much vegan cheese as you want on top while frying and cover for a couple minutes until the cheese melts. Enjoy!

mexican enchiladas casserole

Make 1 box pasta (I used tri-color farafelle). In the meantime stir fry olive oil and chopped peppers of whatever color you would like. Add in 3 TBsp taco seasoning, 1 package boca fake ground beef crumbles, and 1 can rinsed black beans, and 2 cans enchilada sauce. Stir and cook on low for another 5 minutes. In a large casserole dish spread 1 more can enchilda sauce on the bottom. Then pour in and mix the pepper/bean/fake beef mixture with the pasta, 1 cup daiya pepperjack cheese, and 1 cup daiya mozzarella cheese. Top with crumbles of a tortilla chip of your choosing (I used TJ's quinoa chips). Bake at 350 for 15 minutes. Top with avocados and sour cream (vegan).

chickpea tacos

Mix 2 cans chickpeas with 6 TBsp red pepper hummus and 3 TBsp garlic. Spread on a non-stick oiled baking pan. Sprinkle with cayenne pepper. Cook at 350 for 15 minutes. Remove and assemble with whatever ingredients you want in your taco (in this one I used creamy vegan ranch dressing, lettuce, and chopped green tomoatoes).

delicious creamy broccoli and cheezy soup

DELICIOUS VEGAN BROCCOLI CREAMY SOUP Ingredients: •1 tsp extra virgin olive oil •2 TBsp garlic •3-4 cups chopped broccoli florets •6-7 small red potatoes, boiled and chopped •3 cups vegetable broth •2 tbsp nutritional yeast •1 tsp cayenne pepper •1 TBsp lemon juice •1 TBsp lemon pepper •1.5 cup unsweetened, unflavoured almond milk •3/4 cup nutritional yeast •1 Tbsp margarine •2 Tbsp all purpose flour •2 TBsp dijon mustard •1 tsp garlic powder •1 tsp onion powder •1 tsp cayenne

Cook the oil and garlic in a soup pot, thne add the broccoli and potatoes and cook for another 5 minutes. Then add the veggie broth, yeast, and cayenne and cook on low for 15 minutes. Once the soup is made belnderize 2/3 of the broccoli and potatoes mixture and mix it back in. Add cheezy sauce. Add some lemon juice and pepper at the end. Top with Daiya cheese. For the cheezy soup melt the margarine and add in the flour and milk. Whisk and add the 3/4 cup yeast, and add dijon, garlic powder, onion powder, and cayenne.

vegan chicken with capers

The gardein chicken has a recipe on the back of the bag, make with capers. I went for it, and I made some vegan fettucine alfredo for the side. I put lots of veggies in the alfredo- peas and broccoli.

vegan sushi making class

Mark and i went to a sushi making class in Brookline for Christmas, super fun, and all this is vegan!!!

BLT salad pizza

I found an interesting salad pizza recipe, I made some changes. First you roll out and cook the dough at 450 for 15 minutes; I added some cheese to the dough before cooking it. Once cooked you put a layer of ranch dressing on the dough, then top with cherry tomatoes, cooked bacon tempeh, chopped avocado, and romaine lettuce. Lastly I put some ranch dressing on the salad with some red pepper flakes. The ranch dressing I used was one of many vegan recipes i have for it, this one was mostly vegan mayo, soy milk, some spices, etc. And then this is Walter being a coaster.

german vegan sausage with chili

Tofurky has come out with lots of new sausage products- this one was a German bratwurst. I made vegan chili (mixed together one bad of boca groundbeef, 1 can kidney beans, 1 can cannelli beans, 1 can diced tomatoes, chili powder and 1 cup water).