Sunday, April 13, 2014

Breakfast Burritos

Another favorite tofu scramble to add to the list! This one is from Give Them Something Better. I turned this one into a breakfast burrito. 


I had some frozen hash browns I wanted to add to my burrito. I seasoned them with some Onion Onion seasoning from Tastefully Simple and then cooked them until they were nice and crispy brown. Perfect amount of seasoning. I could have eaten the hash browns right out of the pan instead of waiting for my scramble to get done!



This recipe called for some chicken style seasoning. I've never added that to my scrambles. I used my Butler's Chik-Style Seasoning. I like the extra flavor it gave the tofu. I also added some chopped green onions and topped it all with some Daiya cheddar shreds which I let melt into the scramble. 


Gotta have cilantro and hot sauce for your breakfast burritos!


I warmed up a flour tortilla in the microwave and then topped it with the scramble, some hash browns, cilantro and chipotle habanero hot sauce.


Perfect breakfast burrito~Yum! 
This made enough for extra easy breakfasts. 

Orange Creamsicles

Time for a sweet treat! I found this recipe here at Inspired Edibles. 


Only six ingredients that you whip up in your blender and it makes 8 popsicles.



Just the right amount of sweetness and orange flavor. The coconut milk adds the cream in the creamsicle. My grandsons will love these! The hubby and I are enjoying them in the meantime! 

Pasta and Green Beans


I bought some Spinach Basil Garlic Fettucine that is handmade right here in Arizona by DeCio Pasta that I thought would be perfect with this creamy vegan alfredo sauce recipe. 


Mmm~creamy and delicious! Ingredients include artichoke hearts, peas, and Gardein Chick'n. You can find the recipe here at Meet the Shannons.

Vegan Smokey Garlic Alfredo with Chicken & Springtime Vegetables

I served the pasta with some Lemon-Broiled Green Beans from Eat, Drink & Be Vegan.

Wednesday, April 9, 2014

Black Beans

I never cook beans from dried; I just always use canned. I had exactly enough dried black beans to make this recipe. I wanted to cook them up and cool them down so I could stock my freezer. 


Cute little black beans.
I used the Quick Soak method.You put the beans in a large pot, add water to cover beans and bring to a boil. Let the water boil about 2 minutes, then remove from heat, cover, and let soak for about an hour. Then proceed with cooking the beans. 


This recipe has onion, green bell pepper, chicken style seasoning, cumin, garlic, bay leaf, oregano, salt, canned diced tomatoes and lemon juice. I used fire roasted with green chilis canned tomatoes for a little extra heat. I love these freezer containers. Each one holds 4 cups which is just enough for a meal. I'll be serving these black beans with some cornbread. 

Monday, April 7, 2014

Rocky Road Cookies

Oh, my! My new favorite cookie! Rocky Roads from Vegan Cookies Invade Your Cookie Jar. 


I used 2 Tbsp. of black cocoa powder along with the Dutch cocoa powder. It gives the cookies a darker color and a more richer, bittersweet flavor. 


Of course, my excuse for making these is to use up my vegan white chocolate chips. I ordered them online and I still have about three bags to use. 




Roasted almonds, chocolate chips, white chocolate chips. 
Ooey, gooey chocolatey, nutty goodness!

Sunday, April 6, 2014

Cauliflower Lentil Tostadas & Spanish Rice

 I love watching Jason Wrobel on "How To Live To 100" on The Cooking Channel. One episode was all about cauliflower. He made these Cauliflower Lentil Tacos but I baked up some corn tortillas and made tostadas instead.


You take a head of cauliflower and pulse it in the food processor until it is the size of rice grains. It's combined with cooked lentils and lots of other spicy ingredients to make this yummy taco/tostada/burrito filling. 


I also made Spanish Rice following the recipe in Give Them Something Better. It uses brown rice instead of white. It was kind of dry so I might add extra tomato sauce and water next time. I still like my own version of Spanish Rice better. 


Instead of the Guacamole recipe Jason uses I made the Avocado Tomato Salsa from La Dolce Vegan. Lots of lime juice and cilantro! 


Both of these recipes make alot so I froze the leftovers for a quick dinner on nights I don't want to cook.

Saturday, April 5, 2014

Irish Bean Stew

I love the recipes in The McDougall Quick and Easy Cookbook. Well, they're "quick and easy" and they are low-fat and use no added oils. 




The ingredients for this "stew" are onion, caraway seeds, frozen hash browns, frozen mixed veggies, cabbage, canned white beans and veg. broth. So easy to have everything on hand. You don't even have to defrost the frozen hash browns and veggies. The potatoes help thicken up the stew. I used Better Than Bouillon No Chicken Base and added an extra two cups of broth because it was way too thick. 


Seasoned with some freshly ground pepper and it is yummy!