vegan ikwe
Wednesday, July 10, 2013
New Website
Exciting new changes for my website! New name, new recipes and more information! Stay tuned!
Thursday, May 2, 2013
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
Sunday, April 7, 2013
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
Friday, April 5, 2013
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!
Wednesday, March 27, 2013
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
Tuesday, March 26, 2013
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
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. :)
Monday, March 25, 2013
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.
Saturday, March 23, 2013
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 ingredients2: 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!
Friday, March 15, 2013
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
(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
Monday, March 11, 2013
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