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.

Homemade Wonton Soup

Ingredients:

- wonton wrappers

- TVP (soaked and marinated) crumble, sprinkled with Nutritional yeast – I added a bit of garlic salt and pepper

- sauteed mushrooms, chopped

- fresh cut herds, chopped

(mixed these three together: TVP, mushrooms, herbs)

- carrots, pealed ribbons

- mushrooms sliced thinly

- green onion, sliced

- garlic, sliced

- vegetable brother (I made my mine with clippings of other veggies and lighting heating in water – and then draining to veggies (compost) – use broth)

- bragg’s amino acids (add to broth)

- olive oil

- a bit of water – (sealing wonton wraps together)

Directions:

I use a wok, but a soup pot will do fine. I first add the veggie broth and some water.. then bragg’s…. once it’s hot.. get’n to a boil.. I add veggies.. (all.. onion, mushrooms, carrots… so on).. but not the wontons,

then add the wontons, when boil begins.. once added, lower heat to low… cover and cook for 10-15 minutes. DO NOT OVER HEAT! (the wontons will break)

Enjoy!

Quinoa Seitan Vegetable Stew Recipe


Quinoa Seitan Vegetable Stew


This recipe is simple and quick to make…. a sure win! Warm, filling and so so so good for you.

Things you’ll need:

Quinoa, Veggies, Seitan, garlic, olive oil, salt pepper, veggie broth, seasonings of your choice.

First things first: Rinse the Quinoa well and soak for 10 minutes and drain. To cook the Quinoa, take 1 cup quinoa and 1 1/2 cups cold water. Then,

  1. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired
  2. Bring to a boil, cover with a tight-fitting lid, and turn the heat down to simmer
  3. Cook for 15 minutes
  4. Remove quinoa from heat and allow to sit five minutes with the lid on
  5. Fluff quinoa gently with a fork

Take your Seitan, cut into bit sized pieces and sear both sides in a pan with olive oil. You may add Braggs (soy sauce, Worcestershire) if you want. This will take about 5 minutes.

Then, cut up what ever veggies you have into bit sized pieces. Heat olive oil in a pan and add veggies and garlic.

In a few minutes, add some water or veggie stock. Just a bit and cover with a lid. Cook for about 3 minutes and turn off heat.

Prepare veggie broth on your stove. Add quinoa, seitan and veggie mixture to the soup… you may add any seasons you like.. salt and pepper, for me, is a must.

Hearty, yummy and warm!

Please enjoy.. I added saltines cracks with ours. please be as creative as you can when making this. Add whatever seasonings you want to the quinoa and the soup. You can add green onions on top for a nice spicy touch!

Teriyaki Glazed Seitan with Green Garlic Veggies and Rice Recipe

Picnic Style….

Our nights are becoming just perfect for our outside dinners. Quite casual and laid back.

Yesterday, I made some home made Seitan and today I cooked up a few pieces of it and glazed it with some ingredients I had laying around the kitchen.

ingredients:

  • seitan cutlets cut into little bite-sizes pieces
  • olive oil

Sauce:

  • 1/4 cup Worcestershire sauce – vegan
  • 1/4 cup Braggs or a soy sauce of some sort
  • 1/2 brown sugar
  • 1/3 cup orange juice
  • 1/4 cup garlic seasoned rice vinegar or regular
  • Rice – I used brown

Veggies:

  • garlic – pressed or minced
  • vegan butter
  • broccoli – all veggie bite-sized
  • green beans
  • mushrooms
  • zucchini
  • salt and pepper
  • Then, a salad of whatever you want

Directions:

Sauce: Mix all the sauce ingredients together over the stove and simmer for 20 minutes… do not burn… as the liquid cools, it’ll thicken (glaze)

Seitan: Heat oil in pan, and sear both sides until browned. Once sauce is ready, add the seitan…only cover slightly…glaze.

Rice: directions on package or quick search on the internet

Veggies: heat butter and garlic in pan for about 5 minutes on medium heat. Add Veggies, mix. Add a bit of water (veggie broth..liquid) and cover. This takes about 5 minutes.

Put it all together how you want and enjoy!!!

Fast and Easy Homemade Seitan – Vegan Meat Alternative

There are many reasons why I like making my own seitan, but most of all becuase I can make it for pennies… where I would spend up to $5.00 in the health food store, which is not always easy to get to with two little sprouts (my two sons) running around.

I just put on my cute new apron from Etsy

http://www.etsy.com/shop/georgiamarbles

and start gathering the ingredients and before you know it, seitan is made, dinner is prepared and husband and kids are happy!

Here is what you need:

Gluten Dough:

  • 2 cups vital wheat gluten
  • 1/4 Nutritional Yeast
  • 1 teaspoon fresh garlic – pressed or grated
  • 1 teaspoon fresh ginger – *Note: I like to freeze my ginger and then grate when ready to use
  • 1 1/4 cups  vegetable broth – Note* – I make my own by keeping left over steamed veggie water and such….many ways to make your own veggie stock.
  • 3 Tablespoons vegan Worcestershire sauce
  • 2 teaspoons peanut oil
  • salt and ground pepper
  • 5 cups of veggie broth separate then the one above

Broth: *I used my own homemade veggie stock but here is an example of a broth you can use

  • 4 cups water
  • 1/4 cup reduced-sodium tamari or shoyu, soy sauce
  • 3-inch piece of kombu (a seaweed)*
  • 4 slices of ginger

Directions -dough:

Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a knead-able consistency. Knead for a few minutes, maybe 10. Let sit for 5 min.

Wet hands (to prevent gluten from sticking) and knead another several minutes, then let the dough rest another 10 minutes. While waiting, prepare broth.

Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60 minutes.

Broth:

Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, reduce to a simmer and cover. Check occasionally and add more water if needed. Done after an hour or so. now, if you have never used seitan before.. you still need to cook this… like you would any kind of meat.. pretty easy to grill, fry, coat with bread crumbs, bake….so many options.

Please enjoy… a meat free diet

Watch Me Grow – Part 3 – Another Handmade Handbag

Hi everyone. I have been working on this purse all week and finished it today.

To be honest, I am very proud of this one.

However, my first purse that i posted was traded on Etsy.com by Jak Random Art. classy-causal-braoen_tan

But, this next one…well, Absolutely Adorable!!!

Deserves bragging rights, if I don’t say so myself.

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Cute, isn’t it?

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I sewed these orange flower beads on to make feet and a plastic canvas for strength.

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Decorative seam and beaded fringe…

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Inner lining with one pocket…

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Side View

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Handles

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very sturdy straps

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Front and Back pictures

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I will keep pop’n up with more creative projects.

To be Continued…

Vegan Sun-Dried Tomato Pesto Whole Wheat Pizza Recipe

Vegan Sun-Dried Tomato Pesto ‘Whole Wheat’ Pizza

There are four different recipes within this one recipe:

Whole Wheat Pizza Dough – Takes 1 1/2 hours to prepare

Sun-Dried Tomato Wine & Herb Marinade

Sun-Dried Tomato Pesto – Pizza Sauce

Pizza Topping and Baking – recipe below

Ingredients:

Directions:

  • Spread Sun-Dried Tomato Pesto mixture evenly over prepared crust and top with other pizza toppings.
  • Bake at 400° for 15 minutes on bottom rack of oven. Remove the pizza to a cutting board, and let stand for 5 minutes.

ENJOY!!!

Quick Note: The Stoneware that I use is from The Pampered Chef

The exact product I used is the Large Round Stone

Whole Wheat Pizza Dough – Vegan & Home-Made

Whole Wheat Pizza Dough

Ingredients:

  • 7/8 c warm water
  • 1 T sugar
  • 2 t active dry yeast
  • 2¼ c  whole wheat flour
  • ½ t salt
  • 1½ T olive oil

Directions:

  • Stir together the water and the sugar, then stir in the yeast. Let stand in a warm spot until foamy, about 10 minutes.
  • Combine flour, salt, and 1 T olive oil, then work the foamy yeast in.
  • Flour your kitchen counter or cutting board, then turn the dough out onto it. Knead until smooth, about 10 minutes.

  • If the dough is very sticky, add a bit more flour. If it’s dry, add some water.

  • Oil the large bowl, drop in the dough, and turn it so that it is coated with oil.

  • Cover with plastic wrap or a towel, set in a warm place, and let rise for about 1 hour, until it doubles in size. We had a hot day, so I left mine outside to rise.

Wha la!!!

  • Punch down the dough and let it rest for 5 minutes. Divide it into the desired number/size of pizzas, and roll each into a ball. Cover with a towel.

* I made one big for Shon and myself, one to freeze for later and the little one is for Raleigh, my son.

  • Roll each ball into a flat disk with a slightly raised edge. Sprinkle the pizza pan or stone with cornmeal or flour, then set the rolled-out pizza crust on top.

Shon and Mine

Raleigh’s

Quick Note: The Stoneware that I use is from The Pampered Chef

The exact product I used is the Large Round Stone

Spinach-Vegetable Stuffed Portobello Mushrooms with Home-made Italian Dressing Recipe

Portobello Mushrooms are the meatiest of the mushrooms and a favorite in my family. When stuffed with veggies, tofu, TVP, couscous, quinoa, they make an excellent nutritious dinner.

This recipe is quick, easy and so yummy!!!

Tip on cleaning your mushrooms:

As with most other mushrooms, portobello mushrooms should not be washed.  Simply tap them on the counter to loosen any growing medium. You can twist the stem to remove it but use caution as you could break the mushroom cap.  You may alternately use a small sharp knife and cut the stem even with the inside of the gills.

  1. Twist or cut off stems from mushrooms. Chop stems; set aside.
  2. Use a spoon or sharp knife to scrape out the gills from mushroom caps; compost gills.

Vegan Spinach-Vegetable Stuffed Portobello Mushrooms

Ingredients:

  • 4 large portobello mushrooms (about 1 lb.), cleaned
  • 1/2 cup Italian Dressing (I make my own- Recipe below)
  • 1/4 cup red pepper, chopped
  • 1 carrot, pealed and chopped
  • 1/4 cup onion, chopped
  • 3 cloves garlic, minced
  • 20 oz. fresh spinach
  • 1/4 cup grated vegan parmesan ‘cheese’

Home-Made Vegan Italian Dressing

  • 2 cloves garlic, minced
  • 1 tsp dried tarragon
  • 1 tsp dried marjoram
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar

Dressing Preparation:

Combine all the ingredients in a container with a tight lid. Shake the jar well and let stand for one hour at room temperature, then chill. Shake well before serving.

Meal Preparation:

Preheat oven to 375°F.

Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined baking pan.


Heat remaining dressing in sauce pan on medium-high heat. Add mushroom stems, red pepper carrots, onion and garlic; cook and stir 4-5 min.

Add spinach.

Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min.

Spoon evenly over mushroom caps; sprinkle with “cheese”.
Bake 18 to 20 min. or until mushrooms are tender. Meanwhile, Boil some corn in water.

And Serve…

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