Sunday, November 23, 2014

Vegan Pumpkin Pie Filling

I found the recipe this is based off of on the internet a couple years back while looking for vegan dessert options. Most of my friends that have tasted this have ranted and raved about how delicious it turned out and how they could not tell it was vegan.

Filling (1 8"-9" pie):
1 15 oz can of Pumpkin
1 cup organic soymilk
1/2 cup honey or maple syrup
1/4 cup cornstarch
1/2 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg

This crust is not vegan or gluten free. Feel free to look for substitute if you need to.
Ingredients (1 crust):
1 1/4 cups whole wheat pastry flour
1/4 teaspoon salt
1/2 cup margarine
3-4 Tbsp ice water
Using a food processor, blend until mixture resembles coarse crumbs. Sprinkle in cold water, a tablespoon at a time, mixing lightly after each addition until pastry just holds together. 3 Tbsp of ice water works well for me most of the time.

Roll out on floured surface. and place it into pie pan. Cutoff excess crust and pinch edges up.
Pour filling into pie crust and bake at 350 for 45 minutes

Thursday, April 17, 2014

Vegan Black Bean Enchiladas

Vegan Black Bean Enchiladas

2 cans black beans
1 tomato diced
1 cup corn
bunch of green onions, chopped
1-2 garlic cloves, minced - optional
1 large can enchilada sauce
Vegan cheese *
Hot sauce to taste (optional)

Heat black beans, corn and garlic together.
Lightly grease a 9x13 baking dish.
Spoon beans, corn and garlic into warm tortilla shells and sprinkle or drizzle the vegan cheese, green onions and tomato on top of the beans. Add extra spice by adding a few drops of hot sauce. Wrap and cover with enchilada sauce. Bake at 350 for 20 minutes or until heated through.

*There are some fantastic recipes for vegan cheese / cheese sauce out there. This recipe is good either with or without cheese. If you are not vegan then a 4-5 cheese blend also tastes good in this recipe.

Tin Can Taco Soup

This is a great meal that we often make when we are camping. You can make this soup at home using fresh ingrediants and bring it with you to camp to eat after setting up, or you can bring the canned foods and make it on site. It's something satisfying for those cool evenings around the campfire (even in the summer it is cool at night in here Montana).
Tin Can Taco Soup

2 cans kidney beans
1 can black beans
1 can corn
1 can diced tomatos
1 can diced green chilies
1 packet taco seasoning

Heat over the stove or campfire until hot and serve with tofutti sour cream and black bean tortilla chips. You can use other kinds of tortilla chips, but the black-bean ones add extra deliciousness!

Recipes from Friends - Whole Wheat Applesauce Cake

This post and my previous one include a couple of recipes that have been given to me from various friends over the years. I'm not sure who came up with the originals, but if you know please tell me, and I'll happily link to the recipe or credit them in this post.

This recipe is one that my mom was given in College.  She used to make it every week when she was first married to my dad. This is the original recipe, but I have included a couple variations that are sure to be big hits as well. :)

Whole Wheat Applesauce Cake (Original Version)
1/2 C. oil
1 C. granulated brown sugar
1 C. applesauce
1 1/2 C. unsifted whole wheat flour (Can use pastry flour instead)
1 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 C. raisins (optional)

Prehead oven to 375 degrees.  Oil & flour an 8" round or square baking pan or muffin tins. 
Cream oil & sugar together and mix in applesauce and baking soda.  Add flour & cinnamon, blending thoroughly.
Pour batter into pan & bake 30 minutes for 8" cake (or about 20 min for cupcakes).

Varition 1
Replace applesuace with 1 cup canned pumpkin.
Replace raisens with 1/2 cup chocolate chips.

Variation 2
Make a simple frosting out of a package of Tofutti cream cheese, 1/2 C. organic sugar and 1 tsp vanilla flavoring. Spread it on the cake after it has cooled completely.

Recipes from Friends - Vegetarian Buckaroo Chili (Spicy!)

This post and my next one are going to include a couple of recipes that have been given to me from various friends over the years. I'm not sure who came up with the originals, but if you know please tell me, and I'll happily link to the recipe or credit them in this post.

This is probably the best chili recipe I have ever had. You can make it exactly as the recipe says, or you can cut down on the chili seasoning and have it be more kid friendly. My kids like spicy food, but even they complain if I make this full strength, so we usually leave out one of the chili seasoning packets and only add half the chili powder (yes they are two different ingredients).

This is especially good with my husbands corn bread. I'll have to see if I can get him to write it down so I can share it with you...

Buckaroo Chili
2 packages Morning Star beef crumbles
2 large cans chili Beans
2 large cans kidney beans, drained

3 4oz cans tomato sauce
2 Cloves Garlic, minced
2 packages chili seasoning. Depending on how hot you like your chili you can use either the mild variety or use only one of the regular seasoning packets instead of two.
1 T. chili powder
1-2 cups water (1 is where I like to keep it since it makes for a thicker, heartier chili)
1/2 t. Allspice
1/4 cup ketchup
1 t. cumin
1 t. Salt
1/2 t. Oregano
1/2 t. Pepper
1/2 t. Red Pepper
1 large onion finely chopped 

Sauté onions in a frying pan on medium heat. Heat beef crumbles in stock pot or medium-large pot until they are thawed. Add the rest of the ingredients. Cover and simmer over low heat 30-45 minutes. Stir occasionally and add more water if needed. Garnish with Tofutti sour cream, tortilla chips, salsa and diced green onions.

Easy Zucchini Carrot Rice Casserole

Easy Zucchini Carrot Rice Casserole

2 cups cooked brown rice
2 carrots shredded
2 zucchini cubed
1 tsp oregano
1 tsp basil
1 tsp paprika
3 cloves of garlic minced
1/2 onion finely sliced
2 T olive oil
1/2 cup water

Combine veggies, onions, garlic and seasonings with olive oil and water in frying pan/wok and cook/stirfry on medium heat until nearly done.
Combine rice and other ingredients in greased 9x13 baking dish. Cover and bake at 350 for 20 minutes.

Wednesday, April 16, 2014

Vegan Veggie Pizza

Crust (recipe makes 2 crusts):
It's not really as tricky as it might look, it just takes a day or so to achieve best results. I've made this crust in 20 minutes and it is still OK in my book. You just really have to work the dough a lot in the short time you have.

Topping (per pizza):
1/2 cup basil pesto per pizza (You can use Costco brand which is not vegan, but there are plenty of vegan pesto recipes to be found online)
1/4 Onion finely chopped
1/2 Tomato diced
1 cup Broccoli finely chopped
1 small Zucchini quartered and chopped into small pieces
2-3 Mushrooms thinly sliced
2 tsp Garlic powder
1 Tbsp Basil
1/4 tsp Salt

Preheat oven to 450. Spread out crust on baking sheet. Spread pesto on unbaked pizza crust. Add toppings and seasonings. Bake for 20-25 minutes or until crust is starting to brown.