VEGAN “CHICKEN” & Broccoli CASSEROLE recipe

VEGAN “Chicken” & Broccoli CASSEROLE
Serves 4

2 lbs. fresh broccoli crowns, cut into spears
2 cups of “cheeze” melted and mixed with veggie broth – please ask me if you have questions.. (or if not vegan, any cheese sauce)


3-4 cups strips of any vegan “chicken” or “turkey” substitute, soaked in a HOT “chickeny” broth
6 cloves garlic, chopped

fresh cut herbs
salt and freshly ground pepper
2 cups or so of cooked alphabet pasta – FUN for the KIDS!
1 T. lemon juice-  add to the cheese mix
2 cups bread crumbs

Preheat the oven to 400 degrees F.

Spread the chopped broccoli in the bottom of 1/9 x 13″ baking pan. Cover that with the “chicken” sub and pasta. Sprinkle with salt and grind pepper, garlic, onion salt.. any other spices that you like over that to taste add fresh cut herbs to the mix.

Spread the vegan “cheese” over the top

Sprinkle evenly with the breadcrumbs and then spread and push down so some of the breadcrumbs are in the “cheese”.

Bake for 20 minutes and serve hot.

Potato & Broccoli Casserole

Potato & Broccoli Casserole

Preheat Oven to 400. Place potatoes on backing sheet and bake potatoes for 20 minutes..

Meanwhile: Blanch Broccoli – boils salty water and place broccoli in it for a minutes, then drain (keep drained water for the outdoor plants – wait til it cools) place broccoli in a bowl of ice water and keep there until later. – again, use this water for your plants too.

prepare ‘cheese’ sauce or your own handmade sauce..

Oil casserole dish… and salt the sides and bottom of dish. First layer are potatoes and then broccoli and then the herbs (you can also you chard or kale too).. poor ‘cheese’ sauce over everything and make sure that the sauce penetrates all.. soaks down to the bottom.. don’t cover

Place in oven and cook for 50 minutes.. let 10 minutes of cool time.

Vegan Jalapeno Popper! Wow, totally the BEST – and HEALTHY!

Here is Lunch Box Bunch recipe..

Party Jalapeno Poppers
vegan, makes 10 poppers

5 large jalapeno peppers, de-seeded and halved

cheese mixture:
1/4 cup vegan cream cheese
1/4 cup vegan cheddar cheese shreds

Flour Mixture:
2 Tbsp whole wheat flour
1 Tbsp Nutritional Yeast
1 tsp garlic powder
dash of chipotle powder – i didn’t use this in mine….
pinch of salt and pepper

Panko Bread Crumbs

small flat bowl of soy milk (about 1/4 cup)

1+ cups grape seed oil (you can also use canola or olive oil) – i usewd olive oil!

Directions:

1. Prep your jalapenos by halving them and carefully removing the seeds. Set aside.

2. Get your “breading” station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, panko crumbs, soy milk.

3. Start prepping your jalapenos. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapenos are stuffed and breaded.

4. Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil – if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated “fry” you may need to add more.

5. Pan-fry eat jalapeno popper for about 90 seconds on each side. Flip with care.

6. Transfer poppers to a paper towels to cool for a few minutes before serving.

Vegan Tofu “Ricotta Cheese” Recipe

Vegan Tofu “Ricotta Cheese”

Ingredients:

  • 14 oz. firm tofu- *** I get my tofu from Li’l Korean town freshly made
  • 3 cloves garlic, finely chopped
  • 1/4 c. olive oil
  • 1 tsp fresh sweet basil
  • 1 tsp fresh oregano
  • 1 tsp salt
  • dash of black pepper

Directions:

Mash tofu. Add all other ingredients. Continue mashing until it has a ricotta-like texture. If you want it super smooth, you could put the tofu in a blender or food processor before adding the other ingredients.

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