Still trying out lots of snacks for my boys. Keith isn't fond of these but Braed and hubby like them. After making them I immediately packaged them into serving sizes so it is easy to throw one container in my husband's lunch box each day (which is pictured here).Cheezy Quackers (adapted from 500 Vegan Recipes)
1/2 cup flour
1/2 cup oat flour
1/3 cup nutritional yeast
1/2 t black pepper
1 t fine sea salt
4 T vegan butter
1/4 cup soy or almond milk, unsweetened
Combine flours, yeast, pepper, and salt. Cut in butter. Add milk until soft dough forms. Dust cutting board with flour and roll out dough to 1/4 in thick. Use a small biscuit cutter or cookie cutter of choice to cut out crackers. Bake at 350 for 15-18 min, depending on thickness.
This is a recipe I have made before - it's a veganized version of a Rachel Ray dish. I made it a bit differently this time and it was fabulous. One of the main things I did differently was I used a different type of sausage and I also used tofu sour cream instead of tofu ricotta for the lemon spiked topping (sorry, forgot to take picture of the finished product so it is not pictured). I was running low on time and the ingredients for tofu ricotta and tofu sour cream are very similar. I didn't like the tofu sour cream very well (as a sour cream substitute) so I decided to try it out in this recipe - perfect! Here is the revised recipe.Sausage and Broccoli Pasta With Lemon Spiked Tofu Ricotta
1 lb ziti pasta
zest and juice of 2 lemons
1 T olive oil
1 ½ cups vegan spicy sausage, sliced (recipe below if you want to make your own)
3 cups broccoli cut into florets
1 onion, chopped
4 large cloves of garlic, sliced
1 ½ cups water
1 cube faux chicken boullion
1 recipe tofu sour cream (see below)
crushed red pepper for sprinkling
Cook pasta according to package instructions. Add broccoli for last 3-4 min of cooking. Drain and set aside. Heat oil in large skillet. Add onion, garlic and sausage. Cook until browned. Remove sausage from pan and set aside. Add water and boullion to pan. Stir until starts to simmer. Cook for additional 3-4 min. Add juice and zest of 1 lemon. Add pasta and broccoli and stir. Stir sausage into pasta. Combine tofu sour cream with juice and zest of remaining lemon. Spoon pasta into bowl, top with a generous scoop of sour cream and a sprinkling of crushed red pepper.
Spicy Italian Vegetarian Sausages (adapted from http://www.everydaydish.tv/index.php?page=recipe&recipe=109)
Makes 8 links
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
1 1/2 t seasoned salt (I use homemade)
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional (I used 1 T)
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional (I left these out because I figured too spicy for kids)
1 tsp ground smoked paprika (didn't use bc I didn't have any but I am sure it would be yummy!)
1/2 tsp dried oregano
1 tsp salt
2 1/4 cups cool water*
1 t garlic powder
2 tbsp olive oil
2 tbsp soy sauce
1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Bake at 325 for 30-40 min or until firm.
Tofu Sour Cream (Source: 500 Vegan Recipes)
7 oz extra firm tofu, drained and pressed
¼ cup raw cashews, ground into fine powder
1 T lemon juice
1 T rice vinegar
1 T white miso
1 T canola oil
Place all ingredients in a blender and blend until very smooth.
I love burritos and one of the things that makes the burrito especially delicious (IMO) are the beans. You can have plain, boring beans or you can have beans that require little else to make a great burrito! Morgans beans are some of the best beans I have made. The first time I made them, I only had cooked beans and made the recipe with those. This time I had dry beans and with a slight tweaking of the recipe, I made this pot of goodness. Allowing them to cook all day in the crock pot makes the best flavored beans. Yum! Buttery and full of flavor. I modified the recipe in that I use minced dried onions and garlic powder instead of fresh onion and garlic. I also omit the oil from the recipe and leave the beans whole instead of mashing them.
I also made some Mexican spiced seitan and we filled our tortillas with beans, seitan, salsa, homemade sour cream (not my favorite - I think I need to stick with Tofutti on this one), and guacamole. Yum! A quick and easy dinner. Mexican Spiced Seitan
1 1/2 cups seitan, pulsed in food processor until coarsely crumbled
3 t oil
1 T chili powder
1 t garlic salt
2 t cumin
1 T dried minced onion
Heat oil, add seitan and spices. Cook until browned.
Modified Version of Morgan's Pintos (LittleHouseofVeggies)
1 16 oz bag dried pintos
5 cups of water
2 T minced dried onion
2 t garlic powder
2 Tbsp. tomato paste
2 bay leaves
1 Tbsp. cumin
1 tsp dried coriander
1 tsp chili powder
1 tsp garlic salt
1 t sea salt
pinch of pepper
To Make: Add all ingredients in a crock pot. Make sure that you have enough water that your beans are covered by a few inches. Cook on low about 10 hours (you can just let it cook all day), or on high for about 5-6 hours.
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