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Vegan Cheesecake

Notes: Nova made this using a store bought crust. We both thought it was pretty good. Nova cooked at 20 minutes at 350, then 40 minutes at 250.

Vegan Pie Crust

Ingredients:
1 cup nuts (I used a mix of walnuts, brazil nuts, and pecans)
8 medjool dates, soaked
1 tsp cinnamon
1 cup shredded coconut

Directions:
Soak dates in water (a few minutes is all they need). Meanwhile, blend nuts, cinnamon, and coconut together.
Once that blend is thoroughly mixed, add in the dates (without the pits of course).
You’ll know when it’s done because it will go from a crumble to a sticky lump.
Then press it into a pie mold and you’re done!
No need to pre-cook it. It’s ready to go just as it is. Just add the pie insides! Truthfully, the raw crust was tasty enough on it’s own, so I took the extra and made it into balls.

Vegan cheesecake

Ingredients:
1 cup soaked cashews
1/4 block (~4 oz.) firm tofu
4 oz. vegan cream cheese
4 oz. vegan sour cream
2/3 cup maple syrup
1 tbsp lemon juice
1 tbsp vanilla extract

Directions:
Drain cashews and add them to the blender with the rest of the ingredients.
Pulse until everything is perfectly pureed.
Then pour into the pie crust.
Spread it evenly, making a nice swirl with the spatula.
Then bake for 20 minutes at 350, then 20 minutes at 250 (so the crust doesn’t burn).

Source: Hungry Hungry Hippie

Mushroom Stroganoff

Notes: Neither one of us cared for this. It had to much of a vinegar taste. I don’t know if it’s the recipe, or I measured wrong. I’d like to try it again tweaking it a little or a different recipe altogether.

Ingredients:
1 large yellow onion, chopped
8 ounces crimini or other wild mushrooms, sliced
8 ounces white mushrooms, sliced
4 cloves garlic, minced
4 tablespoons whole-wheat flour
3 tablespoons balsamic vinegar
½ cup soy milk
Thyme, to taste
16 ounces cooked whole-wheat fettuccine noodles

Instructions:
Cook onion in non-stick skillet on high heat for 3 minutes.
Add sliced mushrooms and garlic, then cook until the mushrooms begin to release their juices.
Sprinkle flour over mushrooms. Stir continuously with whisk or wooden spoon until the flour is evenly dissolved.
Add vinegar and soy milk, stirring continuously until sauce thickens. Add thyme, to taste.
Serve warm over cooked noodles.

Source: The Engine 2 Diet book

Home-Made Tortilla Chips

Instead of buying packaged fried or baked tortilla chips we just make our own. Less oil, less salt.

Microwaved
1 corn tortilla shell microwaved for (approx) 45 seconds on each side. Break in to chips. Repeat.

Oven
Cut corn tortillas in to 8ths. Place on sprayed cookie sheet. Spray tops of chips. Bake at 350 for approx 8 – 12 minutes.

Jane’s Jammin Burritos

Notes: We both really liked this. I halved the recipe and it was still enough filling to make 4 large burritos. We served it with microwaved tortilla chips and guacamole. The leftover burritos were just as good microwaved the following day.

Ingredients:
1 large onion. chopped
2 cloves garlic, minced
2 zucchini, chopped
2 yellow squash, chopped
1 red bell pepper, chopped
3 cups shredded Napa cabbage
2 cans fat free vegetarian refried beans
2 cans black beans, drained and rinsed
1 cup cooked brown rice
2 teaspoons cumin
1/8 teaspoon cayenne pepper
6 large Ezekiel sprouted-grain wraps
Salsa and guacamole, to taste

Instructions:
Sauté onion and garlic in large skillet with a little water or low sodium vegetable broth on high heat for 3 minutes.
Add zucchini, yellow squash, red pepper, and cabbage to the skillet.
Cook for 4 to 5 minutes, until vegetables are al dente (soft but firm) and cabbage is wilting.
Add the black beans, refried beans, and rice to the skillet.
Stir ingredients together on low temperature until it is thick and mortar-like.
Season with cumin and cayenne.
Slap a large spoonful of veggie mortar onto the center of the Ezekiel wrap and spread it from top to bottom along the center line.
Fold the sides over using a bit of the veggie mortar as adhesive for the top flap.
Rest the burritos next to each other and place them seam-side down on a parchment lined baking sheet.
Bake for 20 minutes or until the wraps are crisp.
Serve with salsa and guacamole on top

Source: The Engine 2 Diet book

PAD THAI W/ TOFU & BROCCOLI

Notes: We both thought this was really good.

Directions:
3 tablespoons vegetable stock or water
1 garlic clove, minced
3 green onions, cut into 1-inch lengths
12 ounces flat rice noodles, soaked in warm water for 20 minutes, then drained
1 pound broiled tofu cubes
2 cups broccoli florets
1 cup bean sprouts
½ teaspoon chili powder
2 teaspoons dark brown sugar
4 tablespoons low-sodium tamari
2 tablespoons lemon juice
4 tablespoons home-toasted peanuts, chopped
8 sprigs cilantro

Directions:
Heat the vegetable stock in a wok or large nonstick skillet until it starts to bubble. Cook the garlic in the vegetable stock for 1 minute, until the garlic begins to brown lightly. Add the onions, noodles, tofu, broccoli, and sprouts one at a time, stirring for 45 seconds after each addition. Add the chili powder, sugar, tamari, and lemon juice. Stir to combine and remove from heat. Garnish with peanuts and cilantro.

Source: The Engine 2 Diet book

ANN’S PANINI W/ HUMMUS, MUSHROOMS, AND SPINACH

Notes: Our first ever Panini. We both thought this was pretty good. Again lots of mushrooms but it didn’t really bother me. The hummus I made contained garlic, jalapeno and red bell peppers, olives, tamari and lemon juice. We served the sandwich with baked sweet potato chips.

Ingredients:
8 ounces mushrooms, sliced
Tamari or Bragg Liquid Aminos to taste
4 slices whole grain bread
Hummus
4 green onions, chopped into rounds
½ cup chopped cilantro
3 handfuls baby spinach

Directions:
Sauté the mushrooms on medium heat in a nonstick skillet for about 5 minutes or until soft. Season lightly with tamari or Bragg’s. Spread all 4 bread slices thickly with hummus. Sprinkle two pieces of the bread with green onions and cilantro and reserve the other two pieces as sandwich tops. Using a slotted spoon to allow any liquid to drain away from the mushrooms, place them on top of the green onions. Put a handful of spinach on top of the mushrooms. Top the two sandwiches with the reserved pieces of bread, and press to seal.
Carefully place the sandwiches in a nonstick skillet. Place a heavy casserole dish on top of the sandwiches to flatten them. Cook the weighted sandwiches on one side over medium heat for about 5 minutes, taking care not to let them burn. Flip sandwiches and cook the other side in the same way. When done, paninis will be quite thin and browned on both sides.

Source: The Engine 2 Diet book

Here are the bottoms of each of the 2 sandwiches before putting on the tops and cooking them.

And my panini press. There’s a panini in the making under that casserole dish.

Red Beans Over Quinoa With Kale

Notes: I made this minus the bay leaves as we didn’t have any. Both of us thought it was just so-so. No flavor (out with the rooster sauce). I can’t imagine the bay leaves would have helped much with that. If I do make it again I’ll have to tweak it with some additional spice. This was our first time eating Quinoa (pronounced keen-wah). Once cooked the granules are about the size of sand and just like sand it’ll find its way into every nook and cranny of your body kitchen if you’re not careful.
Continue reading “Red Beans Over Quinoa With Kale”

Engine 2 Split Pea Soup

Notes:
Minutes to Prepare: 5
Minutes to Cook: 40
Number of Servings: 4

Ingredients:
1 onion, chopped
2 bay leaves
2 cloves garlic, minced
16oz split peas
32oz veg broth
3c water
2T Bragg Liquid aminos
4 stalks of celery, chopped
4 carrots, chopped
1c parsley, chopped
1t ground thyme
1T white vinegar
cracked black pepper to taste
Add an Easy Rib Roast Recipe
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Tips:
* After sauteeing the first ingredients, deglaze pan with 1/2c water, then add to a crock pot, plus all the rest of the ingredients. Cook on high 4 hrs, low on 6-8. Before serving use immersion blender to partially puree and thicken the soup.

Directions:
saute onion, celery and garlic together on medium heat in heavy pot until onion is translucent. Add peas, stir until warm. Add stock, water, Bragg’s, bring to boil. Cover and cook over low heat, stirring occasionally for 30 minutes. Add carrots, vinegar and thyme and continue cooking until carrots are done and peas are desired consistency. season w/ pepper

Source: recipes.sparkpeople.com

Picadillo Taco

Notes:
This is a recipe I altered to our own tastes. We both thought they were really good. We had intended on feeding these to the Grand-kids who were over for the night but determined it was too spicy after our first taste. They ate Peanut butter sandwiches and apples instead.

Ingredients:

1/2 onion, diced
11 ounces frozen vegetarian meat crumbles
¼ cup water
1 teaspoon Bragg Liquid Aminos
1 tablespoons chili powder
1 tablespoon cumin
4 whole grain wraps or 8 corn tortillas
1 can corn, rinsed and drained
2 tomatoes, diced
3 cups shredded romaine lettuce
Salsa

Directions:
In a nonstick skillet on high heat, saute the onion for 3 minutes or until translucent. Add the crumbles, water, Braggs, and spices. Cook on medium to high heat for 10 minutes, or until the water is absorbed and the mixture is browning. Warm the wraps or tortillas. Fill the wraps with the crumble mixture, corn, tomatoes, a generous handful of lettuce, and salsa, and roll into a burrito.

Variations:
Leftover potatoes can be quickly sauteed in a skillet with green onions or bell peppers, and the mixture added to a burrito. Serve with Guacamole, minced jalapeno, chopped raw onion or tomatoes, salsa, rice, or beans.
To make fried taco shells, hang corn tortillas over one or two of the metal bars in your oven and bake at 350º for 4 minutes or until crispy. Check frequently.

Source: Unknown.

Hoppin’ John

Ingredients:
1 cup dry black eyed peas
1/2 cup brown rice (dry)
3 plum tomatoes, chopped
6 green onion, thinly sliced
1/2 tsp salt
1/4 tsp pepper
grated cheddar cheese for serving
for tomato hot pepper relish—
2 plum tomatoes, chopped
1/4 cup mayonnaise
1 serrano pepper, seeded and chopped (be careful, wash your hands and don’t touch your face while handling this hot pepper!)
pinch of salt

Directions:
Soak the black eyed peas overnight in water. In the morning, drain the water, add fresh water (about two inches above peas) and bring to a boil. Cover pot (leaving an inch open) and simmer for about one hour, until peas are tender. Drain and set peas aside.
Cook the rice in 1 1/2 cups water. When done, fluff with a fork and combine with the peas in a large bowl.
Top the peas and rice with the sliced green onions and chopped tomatoes. Season with salt and pepper to taste.
To make the relish, combine all ingredients. It shouldn’t be runny so you might need to add a little more or a little less mayonnaise to produce desired thick sauce consistency.
Serve hoppin’ john in bowls topped with relish and freshly grated sharp cheddar cheese. YUM!!

Time:
1 hour (doesn’t include time to soak and cook the peas—I always make this dish the day before I plan to serve it!)

Source: http://www.eatliverun.com