 Ingredients:
vegan meat: 1 bag of meatless crumbles 1 package of taco seasoning 2 large garlic cloves crushed 1 medium yellow onion chopped 1 can of kidney beans 1 Tbsp of olive oil 1 Tbsp of the adobe sauce of a can of chipotle peppers in adobe sauce (if you like it spicy, you will need the can chipotle peppers in adobe sauce anyway to make the cheese for this recipe) salsa guacamole 2 chopped tomato 3 cups of chopped lettuce chips queso cheeze Method: Heat olive oil in large pan. Add the chopped onion and saute until translucent. Add the chopped garlic and taco seasoning packet. Add the meatless crumbles and continue to saute and mix well so that it doesn't stick using a spatula or spoon. Add more olive oil if necessary to make sure it doesn't stick. After a couple of minutes, add the can of kidney beans with liquid and the adobe sauce and mix well and cook until well heated. Continue to cook for up to an hour on low heat. Place chips on a large plate and top with the above chili mixture (you can also use this in taco shells if you desire). Top with the queso cheeze, chopped lettuce and chopped tomatoes and a dollop of guacamole. Feel free to add vegan sour cream if that's your thing and enjoy!
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 I love this tea hot and cold. I also love the way my house smells so cinnamony while and after I make the tea!
Ingredients: 12 cups of water 6-7 large ceylon cinnamon sticks Method: Dump cinnamon sticks in water in a pot. Bring the water and cinnamon sticks to a slow boil. Turn heat off. The longer you leave the cinnamon sticks in the water as it cools, the more cinnamony it will be. Experiment! To make Cinnamon Tea Chai flavored: Cheesecloth Chai Tea sachet ingredients: 6 cracked open cardamom pods with inside scraped out 2 tsp alspice 1 tsp nutmeg 2 Tbsp whole cloves 3 Tbsp black tea 1 Tbsp peppercorns Method: After your cinnamon tea starts to boil, turn heat off and put the Chai sachet into the cinnamon tea. Cover and let steep from anywhere to 5 - 10 minutes or more depending on how strong you like it. This summer my husband and I spent a weekend in Mackinaw City and on Mackinac Island. Both being vegan, we worried about the options available to us. Posts and blogs told us there were very limited items available and restaurants that would cater to us. However, we did find some great options!
 Ingredients - makes about 10 small cupcakes
Cupcakes 2.5 cups Almond Flour sifted 1/2 cup Bee Free Honey, Agave, Maple Syrup or your favorite 1/2 t salt 1 tsp baking soda 14 T aquafaba 1 tsp cream of tartar 1/2 cup of powdered sugar Pre heat oven to 350 degrees. Mix dry ingredients together well. Mix aquafaba in another bowl with the cream of tartar and powdered sugar until peaks form. This will take some time but be patient. Add the Bee Free Honey to the dry ingredients and mix well. Fold the aquafaba into the dry ingredients and Bee Free Honey. Pour into vegan buttered cupcake tin. Bake for about 20 minutes until lightly browned and a knife inserted in the middle of cupcake comes out clean. Set aside to cool. Frosting I based this frosting off of elizabethrider.com buttercream frosting recipe: 1/2 cup of soft vegan butter or margerine 1/2 cup of high ratio shortening 3 cups powdered sugar 2 t cashew milk or any other vegan milk 3/4 t vanilla extract Mix vegan butter and shortening together well. Add the powdered sugar and mix well. Add the vanilla extract and finally the cashew milk. Mix until blended. You can save any unused frosting in a sealed bowl.  Ingredients - serves 6
1.5 T olive oil 1 large onion chopped 1 carrot chopped 1 leek chopped 2 cloves garlic chopped 1 t dried thyme 1 T flour 6.5 cups vegetable stock 4.5 cups frozen corn or fresh corn 2 t garam marsala 1/2 t coriander 2 bay leaves 1 small sweet potato chopped 1.5 cups cauliflower chopped Method: Heat oil in a pot. Sauté chopped onion, carrot, leek, thyme, coriander, garam marsala and garlic until onion is translucent. Stir in the flour and cook for an additional minute and pour in the vegetable stock. Stir well. Add the sweet potato and cauliflower to the pot and turn up heat until boiling then reduce. Simmer for about 20 minutes while stirring frequently until the sweet potato and cauliflower are both soft. Stir in 3.5 cups of the corn and cook for an additional 3-5 minutes. Using and immersion blender or regular blender, blend the mixture until somewhat smooth. Add the rest of the corn and serve. May top with toasted pumpkin seeds or croutons if desired.  I wanted to use up as many ingredients I had leftover from our trip to Florida to limit the things I'm bringing back to Michigan and what I came up with was pretty good. Even my non-vegan husband liked it. Basically, I followed the process I used to use when I was vegetarian years ago and I was making a cheese based sauce. Since I've been vegan, the only cheeze sauces I've made are from cashews and/or butternut squash which is my favorite, but this turned out pretty well also.
Ingredients: 1/2 - 3/4 10 oz pkg of rice noodles or whatever vegan noodles you might have 1/2 8 oz bag vegan cheeze mozzarella 1/2 8 oz bag vegan cheeze cheddar 8 oz chopped mushrooms 4-5 cloves garlic chopped 2 T olive oil or vegan margarine 2-3 T nutritional yeast 2 T four 1/2 cup plant based milk Topping: 1/2 cup bread crumbs 1/2 cup mix of vegan mozzarella cheeze and vegan cheddar cheeze 2 T nutritional yeast Process: Preheat oven to 350. Heat olive oil in a shallow pan and add chopped garlic. sauté for a couple of minutes until deliciously fragrant. Add the chopped mushrooms and continue to saute until somewhat soft. Mix in the nutritional yeast well and set aside off of the heat. Heat olive oil or margarine over a medium flame. While heating the oil, mix the flour with the plant based milk well. Try to eliminate chunks of flour but don't worry too much if you can't. Using a whisk, add the milk/flour mix to the heated oil and stir constantly. Slowly add the 1/2 cup of plant based milk and continue to mix with the whisk until creamy. You can add more milk if it gets too thick. Add the plant based cheezes and continue to mix well using the whisk. When the texture is nice and melted, set aside on a very low fame while you work on preparing the rice noodles per instructions on the box. When prepared, drain and add the noodles to the cheeze mix and fold the cheeze in well with the noodles. Meanwhile using vegan butter grease an oven friendly bowl preferably with a lid (you could cover with foil if you don't have a lid). Add the noodle/cheese mixture to the oven friendly bowl. Add the mushrooms to form another layer. Finally add the cheeze/breadcrumb/nut yeast mix sprinkle all over the top. Cover and heat for about 45 minutes. Remove foil or lid and let heat for another 10- 15 minutes until the top is nice and melted. Remove from oven and enjoy! NOTE: I made the above with what I had on hand, but I really think this dish could be much more delicious by mixing in steamed broccoli and perhaps adding a layer of sliced tomatoes!! Or add your favorite veggies!  So I was craving granola BUT I wanted a savory granola...Check out this recipe I conjured up to satisfy my craving! You can put this granola on salads, pasta or straight from your hand to your mouth. I even gave some to my puppy and he loved it 🐶.
Ingredients: Dry: 3 cups of old fashion oats 3 T pumpkin seeds 3 T sunflower seeds 3 T sesame seeds 1 T Chia seeds 1 T Hemp seeds 1 T rosemary 1.5 T paprika 1 t cumin 1t curry 1 tsp tumeric Wet: 1 Cup warm water Method: Heat oven to 325. Mix all of the dry ingredients together well. Add the water and mix well into a ball. Let sit if possible, for at least 15 minutes. Dump the mixture in a large parchment lined baking sheet. Spread on the sheet completely using a spatula. Put in the oven. You will be baking for about 2 hours but every 20-25 minutes or so, you will need to mix and re-flatten to prevent burning. Depending on how well your oven heats, you may have to do this more often. When you are satisfied with how crisp your granola is remove from oven and let cool. Alternately, if you have a dehydrator, dry over night at the highest temp (mine is 160). Let cool in the morning and for storage, place in a sealed bowl.  If you have about 1/2 hour of time in the morning, here's a super easy delicious Cinnamon Roll recipe. I tried it with my family in Florida and they really liked it! Ingredients:
For rolls: 1 can of Pillsbury dough sheet or crescent dinner rolls (if you use the crescent rolls, you will have to pinch together the perforations). 4 T vegan margarine softened enough to spread 1 t cinnamon 4 tsp granulated sugar For topping: 1/2 cup powdered sugar 1-2 T of plant based milk Method: Preheat oven to 400 degrees. Unroll dough (if using crescents, pinch together the perforations). Spread the vegan margarine across the rolls. Mix the granulated sugar and cinnamon together in a small bowl and sprinkle this over the rolls. Carefully roll up. Cut about 6 slices (8 if you would like smaller crescents). Carefully place them in a pie pan or round baking dish. Bake for about 20 minutes or until lightly browned. While baking, you can make the topping by mixing the powdered sugar with the 1 - 2 T of plant based milk. Only use enough to make a slightly thick mixture. When cinnamon rolls are done baking, remove from oven and let place rolls on plate. Add the topping and glow in the compliments your family will give!  Last summer I discovered the Baggalini purse while on vacation in Grand Haven. Baggalini purses are amazing for organization and are amazingly vegan! I paid way more for the one I found in Grand Haven at a local gift shop, but then when we were visiting my step daughter in Florida, she had one and told me she got it at Marshalls for a fraction of what I paid last summer. So, with her encouragement, I checked out the Marshalls by her house and snagged this bargain for only $20!
 Start by pressing the tofu between paper towel and then place something heavy on it to squeeze out the water. Cut the tofu into cubes and saute in about a Tbs or less of sesame seed oil making sure to brown all sides. While doing this, make a quick dip using:
1 Tbs chopped ginger 6 cloves chopped garlic about 1/4 cup rice wine vinegar about 1/4 cup soy sauce plus 1 Tbs 1 Tbs sesame oil 2-3 Tbs sesame seeds 2 Tbs water 2.5 Tbs brown sugar about 1 Tbs Bee Free Honee (or you can add 1.5 more Tbs of brown sugar) Method: Combine all of the above ingredients in a small bowl with a cover and shake up. When all of the tofu is browned, either use the above as a dip for the tofu or take some of the dip and drizzle it on the tofu and top with chopped green onions like I did in the picture above. Enjoy! |
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