Tag Archives: vegan

Amazing Vegan Soy Free Dairy Free Whipped Cream Soyatoo’s Rice Whip

Vegan-Essentials-Vegan-Rice-Whipped-Cream-Cool-Whip-Topping-Soyless-Soy-free
I just found something I’ve been looking for, for a year now.  Vegan soy free whipped topping.  (Dairy Free) Wow!  The holiday’s are coming up and they will be literally sweeter now that I found Soyatoo’s Rice Whip!  I need to find it locally or order if from their website, VeganEssentials.com

For those looking for a soy-free whipped topping that’s dairy-free as well, Soyatoo’s Rice Whip is exactly what you need. Extremely rich and delicious, it’s perfect for topping fruit, dairy-free frozen desserts, cakes, pies or a good cup of hot chocolate. 7 oz. spray canister is $6.99.

Ingredients: Organic Rice Milk (water, organic rice syrup, organic rice starch, organic rice flour), coconut oil, organic maltodextrin from rice, tartaric acid, carrageenan and gum Arabic (thickeners), sea salt

BRING ON THE PUMPKIN PIE and HOT COCOA THIS FALL!!!!

Pumpkin-Pie-Thanksgiving-Christmas-Pumpkin-All-Year-Soy-Free

If you like their page or share their page on a social network, you receive $1 off! Now that’s very nice of them! I’m off to share for my coupon!

Like this product from their website page and receive a $1.00 sharing discount.
Limit one sharing discount per purchase.
Follow VeganEssentials
find-me-on-facebookfind-me-on-twitter

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

Spinach Olive Dip & Homemade Tortilla Chips

Spinach Olive Dip & Homemade Tortilla Chips
1/4 block Firm Tofu
1/2 cup frozen (thawed) spinach 
1/4 cup cooked broccoli (cooled)
1 cup Veganaise
1/4 cup Dayia Shredded Cheddar
1 tablespoon of olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 Soft tortillas (wheat preferred)
1/2 can black olives pitted
 
Put all ingredients (except the tortillas and black olives) in a food processor and blend until smooth.  Put in fridge.
 
Cut tortillas with a pizza slicer into 6-8 even pizza sized wedges.  Sprinkle with salt and and pepper and bake on 350 degrees until just turning brown, turning them once or twice to check coloring.  
 
While the tortillas are cooking, slice the black olives in round slices and add them to the dip and stir. 
 
It tastes 1,000,000 times better than it looks!!! The Dayia cheese makes it have little lumps in it.  None vegan people liked this dip!!
 
 
 

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.

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.
 

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.

 

Bacon Onion Sandwich with Green Peppers – Vegan

Inspired by the thought of a BLT and a PHILLY steak,  I thought of this mixture.   Its hard to find something to eat on a sandwich when you’re eating a vegan diet.   Unless you just want peanut butter and jelly all the time.   So here’s a hot yummy sandwich that tastes oh so sandwichy.

4 sandwiches worth

Ingredients:

*1 large onion sliced long
*1 green pepper chopped in chunks
*1 celery stalk, chopped small
*3 Tablespoons of imitation (soy) bacon bits
*1 Tablespoon of Garlic powder
*1 Teaspoon of black pepper
*2 pinches of salt
*1 Tablespoon of spicy mustard or dijon
*1 Tablespoon of vegan (without anchovies)  Worcestershire sauce
*Bread of your choice (F. Y. I – wheat is plant based,  white is not)
*Water as needed

*Condiments of your choice.   Veganaise and ketchup is delish

HERE’S A HOMEMADE VEGAN WORCESTERSHIRE SAUCE:
http://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce

Step 1:  Slice onion, celery, and pepper and put in a skillet with no oil.  Add garlic powder, black pepper, and fry them up on medium heat for about 5 minutes.  Add a little water if they are sticking when stirring.

Step 2: Add bacon bits,  blending well,  and about 1 Tablespoon of water and cook mixture until everything is soft,  about 10-15 minutes.   Keep stirring and add a little water if necessary to keep mixture from sticking to skillet.

Step 3:  Add spicy mustard and stir until blended.

Step 4:  Add Worcestershire sauce and stir until well blended and cook until all liquid is absorbed.   Add salt and stir,  put on simmer,  no lid,  just to keep hot.

Step 5:  Toast your choice of breads and add a little Veganaise and ketchup to top and then some of the cooked mixture to the bottom.  Slap together,  cut in half,  and go to town.

* I used an Orowheat sandwich thin whole wheat with flax seed bun for mine and regular whole wheat bread for my other diner.   See pictures