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Bruschetta Pasta

1/2 package penne pasta
1 can diced tomatoes (garlic and basil)
2 tbsp balsamic vinaigrette
1 tbsp zesty seasoning

Serves: two

1: Cook pasta according to instruction, minus one minute
2: Add undrained tomatoes, balsamic vinaigrette and zesty seasoning
3: Cover and simmer on low for 10-15 minutes to infuse flavors

Balsamic Coleslaw

Barbeque season is upon us!  This creamy coleslaw is perfect for an afternoon in the sun... tastes even better when it's been chilled for a few hours!

1 bag shredded cabbage coleslaw

1 1/2 cup Vegenaise 

1 tbsp balsamic vinegar

1 tbsp celery seed

2 tbsp brown sugar

salt & pepper

Mix everything together and enjoy chilled.

Peppermint Bon Bon

A childhood favorite, this peppermint bon bon is sure to bring back many happy memories!  And eating it in a cone really put this one over the top!  Yum!

2 cups soy vanilla frozen dessert
2 tbsp peppermint syrup
1 tsp vanilla soy milk
green/neon green food coloring

3 tbsp Ghirardelli semi-sweet chocolate chips

Optional: Cake cone

Makes: four large cones

1: Blend all ingredients together (except chocolate chips) until smooth.  I blended half of the ingredients, then added the other half in so as not to overheat my blender. 

2: Add chocolate chips and pulse a few times, but don't blend too long because you don't want the ice cream to turn brown!

Note: I noticed the longer I blended, the warmer the mixture became until it was the consistency of a shake.  I chose to put this treat into the freezer (in an air-tight container) for a few hours to harden it up again before I scooped it.  Also, the food coloring is optional, but I added it in for visual appeal... looks so minty!

Ditalini-o's

Feel like being a kid again?  These Ditalini-o's taste like a heartier version of a childhood favorite, Spaghetti-o's!

1/2 box Ditalini pasta
1 can Progresso Hearty Tomato soup

Makes: 2 extra large bowls

1: Cook pasta according to instruction

2: Add hearty tomato soup, cover and simmer on low for about five minutes

BBQ: Cheddar Burger

1/2 package Gimme Lean Ground Beef Style Veggie Protein
1/3 chopped onion
1/3 cup Daiya Cheddar style shreds

Optional: 1/4 cup oats for a heartier "meatloaf" type burger

Makes: 3 large burgers

1: Mix all ingredients together

2: Form into patty and grill for about 5-10 minutes on each side until browned

3: Make sure patties are cooked enough on each side before turning, as they will stick to the grill!

4: Barbequed cheddar burgers!

Note: These can be stored in the refrigerator as leftovers the next day as well. :)

Berry Sherbet

1 cup vanilla soy milk (Silk Very Vanilla)
1/2 cup vanilla soy yogurt
1 cup frozen mixed berries (blueberries, raspberries, blackberries)

Tools: Blender, air-tight freezer container


1: Blend all ingredients until smooth
2: Add to air-tight container with lid

 3: Freeze for a minimum of two hours before serving, if you desire more of of a soft serve texture

Note: This sherbet can be left in the air-tight container and frozen completely, being eaten as a treat here and there.

Corn Pups

6 Field Roast Frankfurters
1 1/4 cup flour
1 cup ground corn meal
1 tbsp ground flaxseed + 2 tbsp water (egg replacer)
4 tbsp sugar
1 tsp salt
1 tsp baking powder
1 cup soy milk (up to an extra 1/2 cup to adjust for thinness)

Vegetable oil for frying
1/3 cup flour for dusting

The BEST frankfurters!!

1: Mix dry ingredients

2: Add soy milk until batter is consistent with pancake batter (add up to 1/2 cup more soy milk)

3: Cut frankfurters into thirds

4: Heat vegetable oil on medium heat (about 350).  The oil should be hot enough not to sizzle back at you when you add the pups, which should float on the oil.
5: Lightly coat frankfurters in flour and shake off a bit

6: Roll in batter, completely covering frankfurter (very messy, hence the lack of photos!)
7: Drop in pan/fryer, turning halfway through, for about 3 minutes
8: Strain over paper towels and serve while hot!

Note: I didn't have sticks, but you could also use this exact recipe to make corndogs as well.  Also, these store very well in the refrigerator as leftovers!

BBQ: Vegetable Marinade Kabobs

various vegetables
(potatoes, onions, peppers)
balsamic vinaigrette
kabob sticks

1: Chop veggies and marinade in balsamic vinaigrette for at least a day in the refrigerator, covered
2: Add the vegetables to kabob sticks and barbeque until browned to your preference

3: Serve on kabob sticks (I only do this if I've used wooden sticks) or place in a bowl and serve while hot

Bring It On Down To Veganville

Justin Timberlake - Bring It On Down To Veganville

Couldn't help myself.  <3 br="">

Raw Cashew Cheese

Yum!  My first shot at making raw cheese was a complete success!  This stuff is great as a dip for veggies or a spread for crackers and has the consistency of a ricotta.  I have a feeling this will be very tasty in a raw veggie lasagna...stay tuned!

2 cups cashews
1/2 cup water
2-3 garlic cloves
3 tsp lemon juice
1 tsp sea salt

Optional: Smoked paprika and/or zesty seasoning

1: Soak cashews in a container with at least two inches of water on top of them for 2 hours

You can do this step right away in the morning and set it aside while you do other things... we like to bring our pup to the dog park. :)

2: Drain them and add them to a blender

3: Add garlic and lemon juice along with sea salt

4: Add water

5: Blend until smooth by using a rubber spatula to push ingredients down in between blending

6: Place in a container

7: Make sure to cover it with an airtight lid, then leave it on the counter at room temperature for 24 hours to ferment

The Next Day:
8: Place half of the cheese on plastic wrap, then twist the top around.  I put my cheese in a lid to make it into a round shape, but that is optional.  This is how I made the wedge pictured above.

9: Or you can just place it in a dish and sprinkle a bit of smoked paprika and seasoning on it and serve immediately.

This raw cashew cheese will stay fresh in the refrigerator for up to five days if kept in an airtight container.

Sweet & Spicy Chili

While experimenting in the kitchen, I decided to ditch the tomato sauce and try something different when I eyed a can of Manwich on the shelf... So glad I did because this sweet chili is perfect for those who don't like things too spicy, but still enjoy a hearty bowl of beans.  Loved this so much, I ate it again the next day with a Grilled Daiya (cheese)!

1 can white kidney beans
1 can red kidney beans
2/3 can Manwich sloppy joe sauce
chopped onions and peppers
2 tbsp chili powder
1 tbsp smoked paprika
cracked pepper & salt

1: Saute onions and peppers

2: Add drained beans, sloppy joe sauce, chili powder, smoked paprika (and salt & pepper to your taste)

3: Cover on low-medium heat until beans are softened, stirring occasionally

Option: Add these ingredients to a Crock-pot and simmer the afternoon away for a more flavor-infused chili

Red Love Pizza

A delicious idea for a themed pizza night with the kiddies!  The special ingredient is always LOVE!

Dough
2 1/2 to 3 cups flour2 1/4 tsp yeast
3/4 teaspoon salt
1 cup warm water
2 tbsp olive oil
1 tsp dried parsley

Toppings
red pizza sauce
Daiya mozzarella shreds
red peppers
red onions

1: Preheat oven to 400 degrees F
2: Mix flour, yeast and salt together
3: Add olive oil, warm water, salt and dried parsley
4: Cover and set aside for 10 minutes

5: Oil baking pan and spread dough out in shape preference.  I chose heart!

6: Bake for 10 minutes

7: Add toppings, including pizza sauce

8: Red onions and red peppers (or whatever you prefer...I was going for a "red" theme!)

9: Add Daiya

10: Get creative ;)

11: Bake for 10-15 minutes until Daiya is completely melted. 

Optional: Broil for 1-2 minutes to brown Daiya and outer edge of crust if you'd like.

Bruschetta

A-Mazing!  Love the crunchy crust of a toasted baguette with an oil-soaked center... my favorite appetizer!  Quick to make with dinner or just as a snack when you're feeling fancy.  *wink*

1 French Baguette loaf
1 can diced tomatoes
1 large tomato, diced
2 tbsp olive oil
1 tbsp balsamic vinegar
10-15 chiffonade basil leaves

*extra olive oil and balsamic vinegar to brush onto bread

1: Combine both canned and fresh diced tomato along with chiffonade basil leaves, olive oil and balsamic vinegar
2: Cover and refrigerate for at least 30 minutes

3: Slice baguette in a diagonal fashion and spread out on a baking sheet

4: Brush on a mixture of olive oil and balsamic vinegar and broil on high until edges are crispy

5: Top with chilled bruschetta and serve immediately