Sloppy Joes

Easy Peasy Sloppy Joes

(found on vegweb.com)

Ingredients (use vegan versions):

    2 tablespoons olive oil
    1 large white onion, chopped
    4 ribs of celery, chopped
    1 small can of green chilies
    6 cloves of chopped/pressed garlic
    1 cup tomato sauce
    3 tablespoons tomato paste
    1/2 cup ketchup
    4 teaspoons Tabasco (or other hot sauce) (I didn't use)
    2-3 teaspoons vegetarian Worcestershire sauce (like Annie's)
    1 cup textured soy protein

Directions:

Heat the oil in a deep skillet (one with a lid would be good) on low. When warm, saute the onions and celery until soft.  Add the garlic and green chilies and cook a few minutes longer.

Add the tomato sauce, tomato paste, ketchup, Tabasco, and Worcestershire sauce. Cook until mixture bubbles. Turn to low and let it simmer for a few minutes.

Turn heat off.

Mix in textured soy protein and put the lid on. Let it sit for about 5 minutes to absorb liquid.

Serve on freshly toasted burger buns.

Serves: 6

Preparation time: 20 minutes

Chocolate Pudding

TOFU CHOCOLATE PUDDING

4 servings

Silken tofu is a great base for pudding—it has just the right consistency, and it spares you from bothering with a flour-thickened milk sauce, which tends to scorch and lump.

• 16-ounce tub silken tofu
• 3/4 cup semi-sweet chocolate chips
• 3 to 4 tablespoons agave nectar or maple syrup, or to taste
• 1 teaspoon pure vanilla extract, optional

Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium low heat, stirring often, until the chocolate chips have melted. Stir in the maple syrup and optional vanilla.

Allow to cool completely, then serve at room temperature. I put it in the refrigerator and took it out later, in which it became thicker and was the same exact consistency as pudding.

Minestrone Soup

Minestrone Soup 

(found on hacres.com)

Ingredients

• 8 cups Simple Vegetable Soup Stock
• 14 oz can organic unsalted Italian tomatoes (with juice)
• 15 oz can organic garbanzo beans
• 15 oz can organic red kidney beans
• 1 cup carrots (cut into small thin chucks)
• 1 cup finely shredded cabbage
• 1 cup celery (1/4 inch cuts)
• 1 cup onion (diced)
• ½ cup fresh parsley (minced – or 1 Tbsp dried)
• 2 cloves garlic (minced)
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp thyme
• 1 tsp Celtic or Himalayan Salt (or to taste)
• 1 package spiral noodles (prepare according to directions and set aside)

Organic ingredients are always recommended.

Directions

1. Drain and rinse kidney and garbanzo beans.
2. Mince garlic and parsley, chop carrots, onion, celery, cabbage, and sauté in a small amount of soup stock until onions are translucent.
3. In a large soup pot, place soup stock, tomatoes and all remaining ingredients.
4. Simmer until cabbage is tender.
5. Do not add set-aside spiral noodles to soup pot or they will lose their form.
6. To serve, place some set-aside noodles in soup bowl, ladle soup over the noodles and serve.

BBQ Pizza

BBQ Pizza 

Ingredients:

• 1 package gardein-brand bbq "chicken" wings and sauce (We used a package of grilled, hickory smoked tofu)
• 1 pre-made pizza crust
• 1/2 cup red onion, diced small
• 1/2 cup red bell pepper, diced small
• 1 cup mozzarella cheese or vegan substitute
• 1 tbsp fresh chopped cilantro (did not use)
• fresh ground black pepper, to taste
• 1 lime wedge (did not use)

Preparation: 

Pre-heat oven to 400 degrees. 

Thaw gardein vegetarian chicken wings and cut into 1/4-inch strips or just cut grilled tofu in strips.

Spead barbecue sauce on pizza crust and top with red onion, red pepper, mozzarella cheese, and sliced barbecue chicken wings (or tofu).

Bake pizza for 10-15 minutes, or until cheese has melted and crust is golden brown and crispy.

Garnish with fresh ground black pepper, fresh chopped cilantro and lime wedge. 

Enjoy your vegetarian barbecue chicken wing pizza!

Corn Bread

Corn bread 

(found on vegweb.com)

Ingredients:

Servings:9

• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 1 cup all-purpose flour
• 1 cup cornmeal
• ¼ cup sugar
• 4 teaspoons baking powder
• ¾ teaspoon table salt
• 1 cup soymilk
• ¼ cup canola oil (I used olive oil.)

Directions:

1. Preheat oven to 425°F
2. Spray 8-inch-square baking dish with nonstick cooking spray, or you could use a muffin pan.
3. Bring the water to a boil in a small saucepan.
4. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
5. Set aside.
6. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
7. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
8. Beat just until smooth (do not overbeat.)
9. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
10. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

Chili

Vegetarian Chili

Cook time: 1 Hour         Serves: 4

Ingredients

1 tablespoon olive oil

1/2 med. onion, diced

1 bay leaf (I didn't use)

1/2 teaspoon ground cumin (I didn't use)

1 tablespoon dried oregano

2 teaspoons salt

2 stalks celery, chopped

1 green bell pepper, chopped

2 garlic cloves, minced

1 (4 ounce) can chopped green chile peppers

1 (28 ounce) can whole crushed tomatoes

2 tablespoons chili powder

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn or frozen corn

DIRECTIONS

Heat oil in large pot over medium heat.  Stir in the onion, and season with bay leaf, cumin, oregano, and salt.  Cook and stir until onion is tender, then mix in the celery, peppers, garlic, and green chili peppers.  Reduce heat to low, cover pot, and simmer 5 minutes.

Mix the tomatoes into the pot.  Add the chili powder and pepper.  Stir in the beans.  Bring to a boil, reduce heat to low, and simmer 45 minutes.  Stir in the corn, and continue cooking 5 minutes before serving.

Serve over a baked potato and top with sliced avocados. (We had it with crackers and cornbread.)

Peach Cobbler

Peach Cobbler
(found on wholefoodmommies.com)

5 cups of peeled, sliced peaches

1/4 cup of Raw Sugar 

1/2 cup of water

Combine all these in a large saucepan and bring to a boil over medium heat.  Once boiling, turn to low, and allow it to simmer for 10 minutes. 

Meanwhile, prepare the cobbler:

3/4 cup all purpose flour (I used whole wheat flour)

3/4 cup whole wheat pastry flour (I used whole wheat flour)

2 tsp baking powder

1/4 cup raw sugar

1 tsp cinnamon

1/2 tsp salt

1 1/2 cups Vanilla Almond Milk

2 TBS Earth Balance butter (I used Smart Balance butter)

Turn the oven on to 350 degrees.  Place the TBS of butter into a 9x13 and put it in the oven while it preheats to melt the butter.  (I used a smaller dish.)

Mix  dry ingredients with the milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes. (I baked for about 35 minutes.)  We ate it with dairy free vanilla ice cream (So Delicious brand).