Tag Archives: Daiya Cheese

Vegetarian Quick & Easy – Under 15 Minutes: (100 Simple Natural Foods Recipes) by Jonathan Vine – Review

 

Today I received a free ebook to review by Jonathan Vine titled, Vegetarian Quick & Easy – Under 15 Minutes: (100 Simple Natural Foods Recipes)

I read it all back to back right away and do appreciate the amount of work that went into this recipe book.


I did know a little about being a vegetarian since I have been one for a year and a half now. 
When I first became a meatless eater, I was a vegan for 8 months. I then started craving eggs and cheese.  I gave in and decided to eat very little of each.  This book will work for those nights you just have no inspiration and need something quick and meatless.  I am a big fan of promoting the MEATLESS MONDAYS catch phrase.

Even if you are not a vegetarian, these recipes are great for ANYONE,(accept Vegans or lactose intolerant people).  There are many many recipes with dairy/cheese in them.  If you are either, you could use Daiya Cheese (Check how many products are free of CHEESE!) and Silk Almond Milk to replace the cow kind.  I’ve done it with many recipes, including a couple of these by Jonathan Vine.
Check out my review of his Vegetarian Weight Loss eBook here!

 
UPDATE JULY 8 2014:
I have been using some of these recipes for over a month now and I can tell you that they are delicious and awesome!  I really liked a few recipes and LOVED a lot of them.  They will be regular meals in my meatless repertoire.  Even
if you are not a vegetarian, these could be good “Meatless Monday” meals for you and your family to enjoy. 
 
 Vegetarians can have fast food too, just read this recipe book and you’ll have many quick meals to choose from!
The recipes that stand out for me and happen to love are:
ENDIVE BOATS
SPICY WHITE BEAN DIP
TWO LAYER HUMMUS
MEXICAN VEGETARIAN SUSHI
STICKY RICE BALLS
DATE & COCONUT BITES
ROASTED BELL PEPPER SOUP


Jonathan Vine
has another book with Vegetarian Recipes for Vegetarian Weight-loss that will FURTHER push you into either an AHHA moment or just make your mouth water.

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I received one or more of the products mentioned above for free using Tomoson. Some links on this page are affiliate links to the product in review.  Regardless, I only recommend products or services I use personally and believe will be good for my readers.  

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!!!

Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms 
Ingredients:
 
Double/triple ingredients for large batches 
 
8 large mushrooms 
1/2 cup Vegetable broth
1/2 cup garlic powder
2 cups Dry Stuffing mix, I used Pepperidge Farm Herb

1 TBSP of Olive Oil

1 small onion
3 small celery stalks
1/2 cup fried onions
1 tsp garlic powder
Pepper to taste 
1/4 cup Daiya Mozzarella Shreds 
 
1. Pull off the stems of mushrooms (Wash, Save, Set aside) and use a spoon to scoop out as much as you can of each to make a little mushroom bowl
2. Rinse Mushrooms and pat dry with paper towels.  These need to be pretty dry so when you bake them, the moisture doesn’t ooze out and make a slimy mushroom
3.  Cut onions, celery, and mushroom stems in tiny pieces.  Add onions and celery to fry pan with Olive Oil
4. Once the onions and celery are soft, add the mushroom stems that you cut up, then add garlic powder and pepper
5. Measure out two cups of dry stuffing mix and dump in fry pan, add 1/2 to 3/4 cups of Vegetable broth and mix well until you get a gummy stuffing
6.  Add the fried onions to the mixture and mix well
7. Pre heat oven to 375 and then use your stuffing mixture to stuff your mushrooms.
8. Add some Daiya Mozzarella Shreds on top of each one. A little goes a long way with these Shreds
9. Bake Mushrooms for 20 minutes or until the mushrooms look “dry” and not slimy
This serves 2 people.  If you’re using for a party, I would make 4 batches of these.  Non vegans like this too.  Also if you are serving at a party with dairy eaters, go ahead and split these up, put half Daiya Shreds on some and half regular dairy mozzarella on the others.