Southwestern Chicken-Free RiceI really can’t say enough good things about Beyond Meat Chicken-Free Strips. The taste and texture is just about perfect - so much so that I’ve actually found that these will sometimes fool non-veggie friends. Currently, you can find them in many Whole Foods stores, in the prepared foods section. The following is a super easy recipe (Just 4 steps!) that uses the new strips for a quick and tasty dinner.
[[MORE]]Ingredients:
• 1 cup dry rice/vegetables mix (I used Rice Select Texmati Vegetable Medley)
• 3 oz Beyond Meat Chicken-Free strips
• 1 cup vegetable broth
• 1 cup water
• 1/4 cup BBQ sauce
• 1 Tbsp olive oil
Equipment:
• Medium saucepan with lid
• Small frying pan
Directions:
1. Combine vegetable broth, water and rice in saucepan. Bring to a boil and stir. Cover, reduce heat to low and simmer for 15 minutes.
2. Toss the Chicken-Free strips with BBQ sauce. Set aside.
3. Heat olive oil in small frying pan. Add chicken strips and stir continuously for 5-8 minutes - just until they start to become crispy.
4. Add Chicken-Free strips to cooked rice. Mix together and serve.

Southwestern Chicken-Free Rice

I really can’t say enough good things about Beyond Meat Chicken-Free Strips. The taste and texture is just about perfect - so much so that I’ve actually found that these will sometimes fool non-veggie friends. Currently, you can find them in many Whole Foods stores, in the prepared foods section. The following is a super easy recipe (Just 4 steps!) that uses the new strips for a quick and tasty dinner.

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The Fluffiest Vegan Biscuits
If you like Pillsbury refrigerated biscuits, then you will LOVE these. Soft and fluffy, they are the perfect addition to a meal — or on their own as a snack. Plus, they are very easy to make, and this vegan version is definitely no harder than the traditional version.
[[MORE]]Ingredients:
• 2 cups flour
• 2/3 cup unsweetened almond milk
• 1 1/2 tsp Ener-G Egg Replacer
• 2 Tbsp water
• 4 tsp baking powder
• 3 tsp sugar
• 1/2 tsp salt
• 1/2 cup vegetable shortening
Equipment:
• Baking sheet
• Medium-sized mixing bowl
• Small mixing bowl
• Whisk
• Rolling pin
• Fork or pastry blender
• Biscuit cutter or drinking glass
Directions:
1. Preheat oven to 450º.
2. In a medium-sized mixing bowl, whisk together flour, sugar, salt and baking powder.
3. Add the vegetable shortening by taking a fork (or pastry blender) and mashing it into the dry ingredients until the flour mixture turns into crumbles.
4. In a small bowl, stir together the egg replacer and water. Stir the milk into this mixture.
5. Add the wet ingredients into the flour mixture - stir until everything is just moistened.
6. Form the mixture into a ball and knead just until a dough forms - should only take about 20-30 seconds. You don’t want to over-knead the dough, or your biscuits will be tough.
7. Place your dough onto a flour-coated surface and roll out to a 1/2 inch thick sheet.
8. Take your biscuit cutter (or the top of a glass) and press into the dough to make your biscuit rounds. Place them on a cookie sheet. You should get about 8 biscuits.
9. Bake for 8 minutes, until the biscuit tops are just slightly golden.

The Fluffiest Vegan Biscuits

If you like Pillsbury refrigerated biscuits, then you will LOVE these. Soft and fluffy, they are the perfect addition to a meal — or on their own as a snack. Plus, they are very easy to make, and this vegan version is definitely no harder than the traditional version.

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Beef-less Ground Beef SkilletThink of this one as a tastier version of Hamburger Helper. It’s a similar concept - pasta, veggies and (meatless) ground beef - minus the box of chemicals. This one is vegetarian, as most Alfredo sauces that you’ll find in stores do have some type of dairy base, but if you have a great vegan alfredo recipe, that’s all it would take make this one dairy-free.
[[MORE]]Ingredients:
• 6 oz cooked meatless crumbles (I used Trader Joe’s Beef-less Ground Beef)
• 16 oz jar Alfredo sauce
• 1 1/2 cups water
• 2 Tbsps ketchup
• 1 Tbsp garlic powder
• 3 cups dry fusili noodles
• 16 oz baby carrots
Equipment:
• Medium sauce pan
• Large frying pan with lid or sheet of foil
• Colander
Directions:
1. Fill medium sauce pan 2/3 full with water and heat until boiling.
2. Add carrots to pan and cook at medium-high heat for 8 minutes.
3. Drain carrots in colander and set aside.
4. Add meatless crumbles, alfredo sauce, ketchup, garlic powder and water to frying pan and stir together. Bring to a boil.
5. Add noodles and return to a boil. Cover with lid or foil and cook for 6 minutes.
6. Add carrots to mixture. Reduce heat, cover and cook for 8-10 minutes. Open the lid and stir every 2-3 minutes. It is finished cooking when the noodles are tender.
7. Remove from heat and allow to sit for 2-3 minutes before serving.

Beef-less Ground Beef Skillet

Think of this one as a tastier version of Hamburger Helper. It’s a similar concept - pasta, veggies and (meatless) ground beef - minus the box of chemicals. This one is vegetarian, as most Alfredo sauces that you’ll find in stores do have some type of dairy base, but if you have a great vegan alfredo recipe, that’s all it would take make this one dairy-free.

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"Cheesy" Zucchini Pasta Bake
Today’s recipe is simple, tasty, and incorporates something you will be able to use in countless other recipes: tofu ricotta! You can use this vegan substitute in all kinds of italian dishes…lasagna, stuffed manicotti, pretty much anything that includes ricotta cheese. Plus, it uses silken tofu, which I love because you don’t have to deal with pressing the water out first. If you aren’t familiar with silken tofu, its pretty easy to find - most grocery stores carry it - but its often located in the asian foods section, as it does not have to be refrigerated prior to opening.
[[MORE]]Ingredients:
• 1 12-oz. block extra firm silken tofu
• 1/2 tsp agave nectar
• 1 tsp apple cider vinegar
• 1 tsp salt
• 1 1/2 cups dry penne pasta
• 1/8 cup almond milk
• 1 cup mozzarella “cheese” (I used Daiya mozzarella style shreds)
• 1 diced tomato
• 1 diced zucchini
• 1 1/2 cups tomato sauce
Equipment:
• Small baking dish
• Foil
• Medium-sized sauce pan
• Mixing bowl
• Colander
Directions:
1. Preheat oven to 350º.
2. Add the tofu, agave nectar, vinegar and salt to a mixing bowl. Use a fork to mash the ingredients together. This is your tofu ricotta. (How simple is that?!?)
3. Add the milk, 1/2 cup of the mozzarella, diced tomato, tomato sauce and diced zucchini to the bowl and stir everything together.
4. Fill a medium-sized saucepan about 2/3 of the way full with water. Bring to a boil.

5. Once the water boils, add your pasta and reduce heat to medium. Cook for 11 minutes.

6. Drain your pasta in a colander and add to mixing bowl. Stir everything together.
7. Spray your baking dish with olive oil.
8. Spoon the pasta mixture into the dish and sprinkle the rest of the mozzarella on top.
9. Cover your dish with foil and bake for 30 minutes.

"Cheesy" Zucchini Pasta Bake

Today’s recipe is simple, tasty, and incorporates something you will be able to use in countless other recipes: tofu ricotta! You can use this vegan substitute in all kinds of italian dishes…lasagna, stuffed manicotti, pretty much anything that includes ricotta cheese. Plus, it uses silken tofu, which I love because you don’t have to deal with pressing the water out first. If you aren’t familiar with silken tofu, its pretty easy to find - most grocery stores carry it - but its often located in the asian foods section, as it does not have to be refrigerated prior to opening.

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Wait…Those Don’t Look Like Vegan NachosAnd yet they are! They are 100% vegan nachos.
When I decided to go vegetarian, I thought loaded nachos were going to be something I would just have to give up. And that sucked, because I love loaded nachos. But the thing is, the more I’ve learned about vegetarian and vegan cooking, the more I’ve realized there are very, very few things you just have to “give up.” A lot of it really is just knowing how to season meat substitutes to make them seem like the real thing. It’s not as hard as you might think! So, the next time you have a nacho craving, try out this recipe - it even passed the non-vegetarian test, and was a big hit with my omnivore friends as well.
[[MORE]]Ingredients:
• 6 oz tortilla chips (about 1/2 bag)
• 6 oz cooked meatless crumbles (I used Trader Joe’s Beef-less Ground Beef)
• 1 1/2 cups shredded cheese alternative (I used Daiya cheddar style shreds)
• 1/2 Tbsp chili powder
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/4 tsp paprika
• 1/2 Tbsp cumin
• 1/3 cup water
• Your favorite veggie nacho toppings (avocado, tomato, jalapenos, etc)
• Your favorite salsa
Equipment:
• Baking sheet
• Foil
• Small frying pan
Directions:
1. Preheat oven to 350º.
2. In a small bowl, stir together the chili powder, onion powder, paprika, cumin and garlic powder. Set aside.
3. Chop your veggies into bite-size pieces. I just used an avocado (because that is what I had in the house, haha), but I think tomatoes, jalapenos and peppers would all be great choices. Set them aside.
4. Heat a small frying pan to medium heat, and add the cooked meatless crumbles, water and spices that you mixed together. Stir continuously for about 3 minutes. Remove from heat.
*I really recommend Trader Joe’s Beef-less Ground Beef, which is not only very tasty, but has the added bonus of being pre-cooked.
5. Place a sheet of foil on your baking pan. Spread out half of the tortilla chips on top.
6. Sprinkle half of your cheese, half of your veggies and half of the meatless crumbles on top of the chips.
*I decided to try out Daiya cheddar style shreds because they gave me a coupon at DC Vegfest. These were excellent, and melted really nicely. Give them a try!
7. Spread out the other half of your chips on top of this layer.
8. Top with the rest of your cheese, veggies and meatless crumbles.
9. Bake for 15 minutes. Serve with your favorite salsa.

Wait…Those Don’t Look Like Vegan Nachos

And yet they are! They are 100% vegan nachos.

When I decided to go vegetarian, I thought loaded nachos were going to be something I would just have to give up. And that sucked, because I love loaded nachos. But the thing is, the more I’ve learned about vegetarian and vegan cooking, the more I’ve realized there are very, very few things you just have to “give up.” A lot of it really is just knowing how to season meat substitutes to make them seem like the real thing. It’s not as hard as you might think! So, the next time you have a nacho craving, try out this recipe - it even passed the non-vegetarian test, and was a big hit with my omnivore friends as well.

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Nutty Sweet Potato QuicheTrying to decide what to bring to your family’s Thanksgiving dinner? In search of a vegetarian or vegan recipe that won’t turn off the omnivores in your family? Well, look no further, this sweet potato quiche will impress everyone…and hopefully stop them from asking you “What do vegans eat anyway?” ;)While this recipe works as an excellent side dish, I think one of the best aspects of it is that it is hearty enough to be a main dish as well. This is especially important when going to something (like a big Thanksgiving dinner) where you know there might not be any meatless main dishes. Read on for the recipe…
[[MORE]]Ingredients:
• 2 sweet potatoes, peeled
• 1 1/2 cups spinach
• 1 large tomato
• 1/4 cup soy cheese (any variety)
• 1 cup almond milk
• 1/4 cup chopped pecans
• 1 tsp nutmeg
• 1 block firm tofu
• olive oil cooking spray
Equipment:
• Pie plate
• Electric mixer or food processor
Directions:
1. Preheat oven to 400º.


2. Slice your sweet potatoes into 1/4 inch thick slices.


3. Chop the tomato into bite size pieces.


4. Take your tofu block out of the package and press out some of the water. Don’t worry - this is easy to do, and you don’t need to worry about getting all the water out for this recipe. Just do the following: 
- Put a couple pieces of paper towel on a plate. 
- Put your tofu block on top of the paper towels, and then take a few more paper towels and put them on top of the tofu. 
- Put another plate face down on the tofu. 
- Gently press down on this top plate to squeeze out some of the water. Just press down a few times, and you’ll get enough of the water out. It doesn’t need to be super dry for this recipe.
5. Put your tofu block in a mixing bowl and add the almond milk. Using an electric mixer, blend the tofu into small crumbles. Alternately, you can use a food processor to combine the tofu and milk.
6. Stir in the spinach, tomato, nutmeg and cheese.
7. Spray your pie plate with olive oil.
8. Lay the sweet potato slices in a single layer in the bottom of the pan. They’re probably not going to perfectly cover the bottom of the pan - this is fine.
9. Spoon the tofu mixture on top of the sweet potato slices.
10. Sprinkle pecans around the edge of the pie plate.
11. Bake for 30-40 minutes. After 30 minutes, take the quiche out and use a fork to test whether the potato layer is soft yet. Once the potatoes are cooked, your quiche is ready.

Nutty Sweet Potato Quiche

Trying to decide what to bring to your family’s Thanksgiving dinner? In search of a vegetarian or vegan recipe that won’t turn off the omnivores in your family? Well, look no further, this sweet potato quiche will impress everyone…and hopefully stop them from asking you “What do vegans eat anyway?” ;)

While this recipe works as an excellent side dish, I think one of the best aspects of it is that it is hearty enough to be a main dish as well. This is especially important when going to something (like a big Thanksgiving dinner) where you know there might not be any meatless main dishes. Read on for the recipe…

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Vegan Coffee Cake Muffins Are LoveEven though I LOVE baking, I don’t post a ton of dessert recipes. Mostly because like 95% of desserts are already vegetarian, and you can find those recipes anywhere. However, since I seem to have gotten a lot of vegan followers recently (yay!), and because something I really enjoy is taking desserts I like and converting them into vegan versions, I’m going to start posting some of my favorite vegan-modified dessert recipes.
Today, I’ll start with coffee cake muffins. These are moist, delicious, and really easy to make! They’re also a great option if you ever need to bring something to a breakfast event, since they’re already in individual servings.
I used a recipe from CoffeeVanilla as a helper, if you want to see another variation of these muffins. Keep reading to see my version!
[[MORE]]Ingredients:
Muffins:
• 3/4 cup granulated sugar
• 1 1/4 tsp vanilla
• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup unsweetened applesauce
• 1 tsp ground nutmeg
• 1/2 cup vanilla almond milk
Topping:
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
Equipment:
• 1 muffin/cupcake pan
• 12 muffin liners
• 2 mixing bowls
Directions:
1. Preheat oven to 350º.
2. Line a muffin pan with 12 muffin liners. 


3. In a mixing bowl, stir together the granulated sugar, applesauce, nutmeg, almond milk and vanilla.


4. Add the flour, baking powder and salt, and stir until everything is throughly combined.
5. In another bowl, stir together the brown sugar and cinnamon to create your topping.
6. Spoon your muffin batter into muffin liners. Fill each one about 2/3 full.
7. Sprinkle your topping over each muffin.
8. Bake your muffins for about 14 minutes. You will know they are done when a toothpick inserted in the center of a muffin comes out clean.
9. Let muffins cool for about 10 minutes.

Vegan Coffee Cake Muffins Are Love

Even though I LOVE baking, I don’t post a ton of dessert recipes. Mostly because like 95% of desserts are already vegetarian, and you can find those recipes anywhere. However, since I seem to have gotten a lot of vegan followers recently (yay!), and because something I really enjoy is taking desserts I like and converting them into vegan versions, I’m going to start posting some of my favorite vegan-modified dessert recipes.

Today, I’ll start with coffee cake muffins. These are moist, delicious, and really easy to make! They’re also a great option if you ever need to bring something to a breakfast event, since they’re already in individual servings.

I used a recipe from CoffeeVanilla as a helper, if you want to see another variation of these muffins. Keep reading to see my version!

Read More

Pumpkin Pasta FTWSo, I was at Williams Sonoma, and they had pumpkin pasta sauce. OMG, right? But then I read the ingredients, and it had chicken fat in it. Sad face. So, I decided to make my own veggie version. And it turned out great! So, I’m sharing so that you too can make your own veggie-friendly pumpkin pasta.
[[MORE]]Ingredients:
• 3 cups dry penne pasta
• 1 Tbsp minced garlic
• 1 cup asparagus pieces
• 1 cup sliced mushrooms
• 1 small onion, cut into small pieces
• 1 Tbsp flour, stirred into 2 Tbsp water
• 1/2 cup almond milk
• 1 tsp nutmeg
• 1/4 cup olive oil
• 3/4 cup vegetable stock
• 15 oz can pumpkin puree
Equipment:
• Large frying pan with lid or sheet of foil
• Medium saucepan
• Colander
Directions:
1. Fill a medium-sized saucepan about 2/3 of the way full with water. Bring to a boil.


2. Once the water boils, add your pasta and reduce heat to medium. Cook for 11 minutes.


3. While your pasta is cooking, heat your olive oil in the frying pan. Should only take about a minute.
4. Add the garlic, asparagus, mushrooms and onion. Stir continuously on medium-high heat for 3 minutes.
5. Reduce heat to medium and add your milk, pumpkin, vegetable stock and nutmeg. Stir until mixed together and then cover. Let sit for 5 minutes.
6. Stir in your flour/water mixture and reduce heat to low. Let sit for 2 minutes.
7. At this point, your pasta should be about ready. Drain your pasta in a colander and add to the frying pan with your sauce. Stir everything together and serve.

Pumpkin Pasta FTW

So, I was at Williams Sonoma, and they had pumpkin pasta sauce. OMG, right? But then I read the ingredients, and it had chicken fat in it. Sad face. So, I decided to make my own veggie version. And it turned out great! So, I’m sharing so that you too can make your own veggie-friendly pumpkin pasta.

Read More

I Can’t Believe It’s Not Bacon Cheeseburger CasseroleOne of the things I think is often missing from vegetarian/vegan cookbooks and blogs are recipes for simple, comfort foods. Let’s face it, sometimes you just want the kind of stuff your mom used to make when you were six. Though a lot of people think you have to give those foods up when you go veggie, most of those dishes are actually very easy to convert into meatless versions.
Today’s recipe for a meatless version of Bacon Cheeseburger Casserole is one of the simplest things you will ever make. Plus, it has way fewer calories than the original version, so not only will the cows and pigs thank you - your body will as well!
[[MORE]]Ingredients:
• 12 oz cooked meatless crumbles (I used Trader Joe’s Beef-less Ground Beef, I know Lightlife also has a version called Smart Ground)
• 8 strips veggie bacon (I used MorningStar Farms Bacon Strips, but if you are vegan, you will want to use something like Lightlife Smart Bacon, because the MorningStar variety does have egg whites in it.)
• 1/3 cup + 2 Tbsp ketchup
• 2 Tbsp mustard
• 1 tsp garlic powder
• 4 cups frozen tater tots
• Olive oil cooking spray
Equipment:
• 9 in baking dish
Directions:
1. Preheat oven to 400º.


2. Cook your veggie bacon per package directions. I used the MorningStar Farms veggie bacon, so I just placed the strips on a plate, and microwaved for 2 minutes.

Quick tip if you are microwaving your bacon: As soon as you take it out of the microwave, loosen all the strips from the plate (careful not to burn your fingers!) and then let it sit for a couple minutes. The bacon will crisp up during those few minutes, making it much easier to break into pieces.
3. Crumble your bacon strips into bite size pieces. Place in mixing bowl.


4. Add your meatless crumbles, ketchup, mustard and garlic powder to the bowl and stir everything together.
5. Spray your baking pan with olive oil.
6. Spread the mixture you just created in the bottom of the pan.
7. Sprinkle the soy cheese evenly over this layer.
8. Layer your tater tots over the cheese.
9. Bake for 30 - 35 minutes.

I Can’t Believe It’s Not Bacon Cheeseburger Casserole

One of the things I think is often missing from vegetarian/vegan cookbooks and blogs are recipes for simple, comfort foods. Let’s face it, sometimes you just want the kind of stuff your mom used to make when you were six. Though a lot of people think you have to give those foods up when you go veggie, most of those dishes are actually very easy to convert into meatless versions.

Today’s recipe for a meatless version of Bacon Cheeseburger Casserole is one of the simplest things you will ever make. Plus, it has way fewer calories than the original version, so not only will the cows and pigs thank you - your body will as well!

Read More

thanks for following me dear <33333

No problem! I’m always interested in following pro-veggie blogs. :)