Category Archives: Dinner

Easy Kid Friendly Vegan Healthy Rice Bowl

 hidetheveggies

Easy Kid Friendly Vegan Healthy Rice Bowl

1 large onion
1 cup frozen peas
1 cup frozen carrots
1/2 cup frozen mushrooms
1/2 can crushed pineapple
3 bags of boil in bag rice
2 TBSP Soy Sauce
2 TBSP Orange Juice
1/2 cup lite brown sugar , divided
2 TBSP Smart Balance light
1 TBSP olive oil
*Food Processor or blender
1. Heat skillet with olive oil
2. Cut onion into small bite sized pieces and throw into skillet, season with salt and pepper
3. Start the water for the bag rice , put in bag rice when boiling low
4. Add the frozen carrots on top of the bag rice and let thaw out and cook til soft (quick, about 4 min)
5.  Onions should be browning so push them to side of skillet and add frozen mushrooms and peas
6.  Add the thawed and soft carrots to the food processor
7. After the peas and mushrooms have thawed and fried up a bit in skillet (til soft), add to food processor
8. Stir around the onions and put 1 small spoonful of them into processor
9. Dump rice (and any carrots you’ve missed) into strainer and open each bag of rice and dump back into pot that you cooked rice in
10. Add soy sauce, pineapple, 1/4 cup brown sugar to food processor and blend all until everything is in small unrecognizable pieces
11. Dump food processor mixture into rice and stir in
12. Add orange juice, butter, and 1/4 cup brown sugar  and stir.
13. Let sit for a few minutes to marinate flavors together, stirring often
14. Divide into four bowls, top with fried onions
15. Salt and pepper!!
My son wouldn’t eat big fried onion chunks on top so I omitted that from his bowl, but he loved the dish and asked for seconds

Eggless Vegan Quiche

                   Eggless Vegan Quiche 

1 vegan pie crust (most are vegan at stores)
3 stalks of scallion (use all)
small/medium regular onion
7 small button mushrooms
2 wedges of a garlic knot
1 cup frozen spinach or kale
1 package Tofu extra firm
2 TBSP nutritional yeast flakes
1 TBSP Tahini
1 cup (loose packed) Daiya Cheddar Shreds / divided
1/2 cup almond milk (can use soy)
1/2 tsp celery salt
1/2 tsp Italian seasoning
1 TBSP olive oil
Salt and pepper to taste
* Food processor or blender
1. Cut regular onion in small pieces
2. Chop off bottom of scallion and small part of tops and cut into small pieces, use all of the white and green
3. Heat olive oil in skillet
4. Fry onion and scallions, add salt and pepper
5. Cut garlic into the smallest pieces you can and add to skillet
6. Open tofu and squeeze the block as much as you can to release as much moisture as possible.  I squeeze mine about 6 times, Crumble loosely in food processor
7. Get out the pie crust and let sit until step 12
8. Chop mushrooms into small pieces and add to skillet
9. Add tahini , nutritional flakes, Italian seasoning, celery salt, salt, pepper, 1/2 cup off Daiya cheese, and almond milk, process until looks well blended but NOT runny liquid.  Pour into a mixing bowl, scraping sides to keep as much as you can
10. Add frozen spinach or kale to skillet
11. Once spinach or kale is cooked into the onion / mushroom mixture, dump it all into the mixing bowl with blended tofu.  Mix with spoon to evenly distribute the onion/mushroom/spinach mixture.
12. Unroll the pie crust and put into a pie crust, pour mixture on top of the pie crust.  Add the rest of the Daiya cheese on top, roll sides of pie crust up towards the middle of pie. Salt and pepper over cheese.
13. Bake in 350 degree oven for 30-35 minutes.  The crust needs to be darker golden brown but definitely not burnt.  The longer you can cook it , the better the mixture seems to taste.
14. Let sit 15 minutes before cutting, it will be hot still!!
Make a double batch and freeze them individually or 2 in one freezer bag for quick meals!  These taste really good from the freezer too.  I love quiche and I finally think this tastes like the real egg version!! I tried the eggless powder substitute and it just didn’t work out at all.
Change it up and make it with red and green peppers instead of spinach or kale. Yum!!!

Creamy Pea Peanut Noodles – Vegan

hidetheveggiesCreamy Pea Peanut Noodles Vegan

I forgot to take a picture!! Next time
2 cups homemade vegetable broth (or boxed)
1 pound of whole wheat spaghetti
1 half of large sweet onion
3/4 cup frozen peas
3/4 cup nutritional yeast flakes
1/2 cup salted or unsalted peanuts
3 tbsp low sodium soy sauce
1 tbsp oil of your choice
1/2 tsp black pepper
1/2 tsp garlic powder
Salt and pepper to taste
Get your noodles cooking and then start the sauce.  I used regular wheat spaghetti for this meal and homemade vegetable broth.
1. Cut up onions in bite size pieces
2. Add oil to sauce pan, heat and add onions
3. Add garlic powder and black pepper, stir and cook onions until translucent
4. Add frozen peas and stir/cook til thawed
5. Add peanuts to food processor and process until fine powder like substance
6. Add onions and peas, vegetable broth to food processor, and process until smooth
6a. If you have a Vitamix, add the mixture to it and blend until super creamy
7. Pour back into the saucepan, add soy sauce and nutritional yeast flakes.  Stir.  If consistency is too thick add a little vegetable broth until you like the creamy consistency.
8. Noodles should be ready. Plate noodles and pour some creamy pea peanut sauce over top.
9. Salt and pepper to taste
If you want to make it a sort of Thai meal, add Red Pepper Flakes to step 6 and blend in/add til you have your spicy flavor that you like.

Beet Bean Vegan Veggie Burgers

hidetheveggies
It looks like beef!
Beet Bean Vegan Veggie Burgers
2 Fresh small beets
1 onion (I used large)
1/2 can black beans
1/2 can chick peas
1 cup frozen corn
1 cup cooked brown rice
1 cup quick cooking oats
1 1/2 cup bread crumbs
1 tsp dill spice
1 tsp mustard spice
1 tsp salt
1 tsp garlic powder
1 tsp pepper
1 tsp olive oil for onions
1 tsp olive oil for frying burgers
* Food Processor or blender
1. Peel and cut onions into bite size pieces, fry them in skillet
2.  “Peel” beets from their skin and soak and wash good to get the grit off them
3. Make your rice according to the instructions on the package
4. Add the beets to the food processor or blender until they look like little chunks (similar to ground meat), dump in big bowl or pot
5. Do the same with the black beans and the chick peas, add them to the skillet and fry them up a bit
6. Add frozen corn to skillet and mix around for a bit
7. Add all the rest of the ingredients, the rice, and the skillet ingredients to the big bowl or pot with the beets in them, mix well
8.  If you need more bread crumbs to make the mixture more firm, go ahead and do so.  You want the mixture to be semi-firm so you can make burgers out of them
9.  Use a lid from a screwed on jar the size of the burgers you want. I used a peanut screwed on lid to make my burgers round, or just pat out old school into a circle.
10.  Skillet fry them until they are browning on each side.  They will be warm throughout after about 5 minutes.
The best part about these burgers is that you can’t under-cook them and get sick from raw beets!  You can eat this mixture right out of the bowl if you wanted.  You can taste it before you get the patties going.  Add whatever spice you like in your burgers.  If you usually eat beef burgers, why not give your gut a rest for a night and eat a meatless meal!  You don’t have to have a label like vegetarian or vegan to eat this or any of my recipes.

 

Vegan Veggie Lasagna

Well today I really wanted lasagna and wanted to make it with something more than just veggies.  I made up this recipe.   It turned out so delicious and I can’t wait to make it again.   It was gone quick.   This can be made ahead of time and reheated or freeze in portions for quick meals.   I thought it tasted yummier the next day for leftovers!
My instructions are very thorough,  so don’t be scared – this won’t take you 3 hours.   I just wrote a lot to be sure everything was covered.
Ingredients:
*1 can of black beans
*1 firm package of tofu
*12 lasagna noodles (your favorite kind)
*2 cans stewed tomatoes drained well but reserve the liquid of 1 can for recipe
*1 medium onion,  chopped small
*1 red bell pepper,  chopped small
*6 small yellow squash or 1 bigger one
*1 jar of your favorite spaghetti sauce (or your homemade)
*1 carrot cut matchstick or shredded
*2 zucchini, 1 for sauce, 1 for top layer
*2 Tablespoons of minced roasted garlic from jar
*1 Tablespoon of parsley
*1 Tablespoon of oregano
*1 Tablespoon of basil
*1 Teaspoon of garlic salt
*2 Teaspoon of black pepper, divided
*1 can black pitted olives, minced
*2 Tablespoon of Veganaise mayo
Step 1:  Squeeze / drain tofu and break up into a bowl in crumbles that resemble ricotta cheese
Step 2:  Add minced roasted garlic, parsley, oregano, basil, 1 of the teaspoons of black pepper, and the Veganaise mayonnaise to tofu.   Stir up good and try to keep the consistency of ricotta.  Put in fridge until ready to layer lasagna
Step 3:  Cut up the onions, red pepper or use the food processor like me.  Just don’t make them shredded!
-Fry them up in a skillet with 1 Teaspoon of garlic salt and you don’t need to add oil.  If they start to stick add a little water.  Just keep checking and stirring.   We just want to soften them and make them tastier here.
Step 4:  Cut your carrot the way you like,  matchstick or shredded.   If using matchstick make sure they are thin so they cook in oven within 45 minutes.  Cut your zucchini in medium pieces without the seeds, keeping the curve to them.   It looks nice for the top!!   You can remove onions and red pepper after they are soft and translucent and cook matchstick carrots and zucchini to soften them a little.
Step 5:  Using a food processor or blender, mince your black olives. Make sure you drain liquid first. Dump out and set aside on dish.   Then put in black beans (drain out liquid first) and add reserved liquid from stewed tomatoes and blend well.   It should be a little lumpy.
Step 6:  Get a bowl and add the jar of pasta sauce to it then add your carrots and half of the zucchini.  Mix up.  Reserve other half for top layer.
Step 7:  Put just a small amount of sauce on bottom of glass baking pan so that the noodles don’t stick.   Then put 4 lasagna noodles down flat.
Step 8:  Next layer is squash.  Peel squash.   Then use the peeler and peel/ shred 3 mini squash (or half of big)  into the dish on top of noodles.  Make sure to keep away from seeds and only peel squash without seeds into dish.  Arrange them as flat as you can across the noodles.   Dont worry if they don’t look pretty
Step 9:  Add a layer of onions and red pepper mixture.  Make sure to keep enough for another layer.  Add half of the minced black olives.
Step 10:  Break up with your hand, one can of stewed tomatoes across for next layer
Step 11:  Smear bean mixture for next layer
Step 12: Smear a sparse amount of sauce over beans.   VERY THIN
Step 13:  Sprinkle half of the tofu mixture for next layer
Step 14:  Layer 4 lasagna noodles.   Repeat steps 8,9,10,11,12,and 13
Step 15:  Layer 4 lasagna noodles on top,  then arrange zucchini real pretty on top, then pour all of sauce on top.  Spread even, help it get into sides with a knife.
Step 16:  Bake on cookie sheet at 350 for 35-45 minutes.   CHECK TOP TO MAKE SURE IT’S NOT BURNING.   It’s okay to have sauce on top to look a little crusty, tastes good.  No burned stuff though!!
Step 17:  Let sit out for 15-20 minutes before serving so it firms a little before cutting
Step 18:  Pig out!!

Mexican Pizza Vegan

I made this recipe up after eating a Taco Bell Mexican Pizza.
You can top it with Daiya Cheese!  I didn’t do it this time, but I have in the past, and it’s delicious!
Serves 4
Ingredients:
*1 cup of oil of your choice
*4, 100 percent whole wheat tortillas
*1 medium onion, chopped in medium cubes
*1/2 cup fresh or canned with water low sodium mushrooms, chopped finely or use food processor
*2 can with low sodium stewed tomatoes, drained (tip save juice in fridge for another dish later)
*1 can of Taco Bell Vegetarian refried beans
*1 Tablespoon of Chilli Powder
*1 Tablespoon of Garlic Powder
*1 Teaspoon of black pepper
*1/4 cup of Enchilada sauce
*Optional for topping – black olives, Daiya Cheese, vegan pepperoni, and fresh tomatoes chopped
Step 1: Use a deep frying pan wide enough to fit a whole tortilla and put the oil in and heat up on low heat with a lid for safety
Step 2: Start chopping onions by hand to get nice size cubed chunks.  You want to be able to see them in your mixture of beans.
Step 3: Oil should be hot,  test by dipping in the end of a tortilla and if it fizzles,  let’s do this.   Put one tortilla and let it fry up about 2 minutes,  and then flip and fry for 2 minutes.  Remove and put on a paper towel lined plate and do the rest.
Step 4: Get a can or metal bowl with a lid and pour your oil in it to save for another fry fest.   Leave just a coating in the pan and dump in onions.
-Add pepper and garlic powder and fry up until translucent.
Step 5: While onions are cooking get the mushrooms ready.   Once the onions are translucent,  add your mushrooms and cook for a few minutes
Step 6: Add your refried beans and mix,  or fold in.   Let them cook for about 10 minutes and stir a few times to insure your onions and mushrooms are well blended in.
– Open enchilada sauce and add ONLY 1/4 cup and save the rest for another meal.  Add to bean mixture.
Step 7:  While the beans are cooking, use your food processor to chop the tomatoes up into a salsa type liquid.   Add 1 Tablespoon of Chilli powder before processing.   Heat in a small saucepan.
Step 8: You can add optional items to the mixture or for on top.  Sometimes I add sliced black olives to the top of my pizza and fresh tomatoes cubed.
If you want to do this start chopping and your mixtures will be ready to go when your done.
Step 9: Take a cooked tortilla and put on some bean mixture and spread.  Make sure to leave enough for all the other tortillas you fried.   You might go back for seconds because this stuff is goooooooooood.
Anyway add some of the tomato mixture to the top and spread.   Then toppings like olives or chopped fresh tomatoes.
Step 10: Pig out.
Hope you like it.  My 1 year old loves these!!   Helpful hint is to use a pizza cutter to cut into 4ths. If you use a knife everything oozes out.
And no someone didn’t sneak a bite,  the tortilla broke off when I picked it up.  Yea that’s what happened.  🙂