Thursday, October 16, 2014

Hungry Jill Casserole

I really wanted to try this recipe from Cookin' Crunk because I loved the "Hungry Jack" version growing up. If you don't know what that is - ground beef, pork n' beans, cheese, and canned biscuits! There are a few steps before you can actually put this casserole in the oven. 

 Recipe for Ground TSP Beef. (I call it TVP-texturized vegetable protein) 
This makes a savory beef substitute rehydrating the TVP with water, soy sauce (Bragg's), vegan Worcestershire, and onion powder. I might make some and keep in the freezer. 


 I then made her recipe for Memphis-Style Barbecue Sauce. 
A tasty tangy, sweet flavor. 


 The next step is to make the biscuits for the topping and then combine the TVP, Great Northern beans, BBQ sauce and some other seasonings and top it with the cut biscuits and some Daiya cheddar. Finally, it cooks for 30 minutes! I made the barbeque sauce and Ground TSP Beef in the morning so it didn't take too long to put together for supper. 


~ Hungry Jill Casserole ~
A hearty casserole which the hubby loved. 
I still miss the original "hungry jack" version though. :(

Monday, October 13, 2014

Crafting and (Not) Cooking

Oh, how easy it is to get out of the habit of cooking. Especially when you're focused on lots of other things. I had a successful day at a local craft show Saturday even though it was scorching hot (is this really October?) I've been fighting the symptoms of severe sinus issues for months now; I have surgery in a week and a half to solve that problem. Yay! And we're finally getting back to our cabin in Sedona this week; aahh, cooler weather and some autumn colors. 

I found this easy pantry friendly one dish recipe in Supermarket Vegan by Donna Klein.


You combine a 28 oz can of vegetarian baked beans, some cooked pasta and green onions. Then top it with some French-fried onions. So easy, yet so tasty. I wanted some more seasoning so I added a little chipotle hot sauce and a sprinkle of season salt. I also topped the casserole with some Daiya cheddar shreds. The hubby loved this. 

 ~ Baked Beans & Macaroni Casserole with Crunchy Fried Onions ~
served with steamed broccoli and garlic bread 


 Ingredients for Cousin Natasha's Everything But the Kitchen Sink Vegetable Curry 
from La Dolce Vegan.
This is one of my favorite recipes from LDV. My daughter actually reminded me how yummy it is when she said she was going to make it. So I had to go shopping for a few ingredients to put this together. Lots of veggies, chickpeas and some sweet raisins. 

 Simmering all the veggies.

I served the veggie curry over some tri-color quinoa. Yum! 

Last night, I needed to use up all my veggies in the fridge so I made Roasted Brussels Sprouts with Toasted Garlic from Vegan With a Vengeance and Roasted Holiday Vegetables from La Dolce Vegan. I had some baby eggplants from a neighbor's garden that I added to the roasting veggies which was delish. I served the roasted vegetables with some MorningStar Farms BBQ Riblets. 

Tuesday, September 23, 2014

September Craziness!

 ~ Happy Autumn Equinox! ~ 


We don't see too many leaves this color around here and the temps are still in the 100 degrees but things really get hopping this time of year. As you can see I didn't have too much success with Vegan MoFo! We spent a wonderful week in Iowa visiting my hubby's family; I have been busy making teas, incense and other goodies for a local craft show next month; babysitting grandkids and celebrating our oldest grandson's 4th birthday! The cooking I did do used a lot of convenience foods and whatever food I had left in the fridge and freezer after our Iowa trip. So, here's a rundown on the last two weeks! I did try four new recipes with mixed results.

 I found these StarLite cuisine frozen meals at Sprouts. They have a whole line of taquitos and enchiladas. I like to keep my freezer stocked when I don't have time to cook. Very tasty!

 ~ Sauteed Collards ~
I love collard greens! I'm always looking in my cookbooks for different ways to cook them. I found this recipe in Veganomican. Yum! I served the collards with some baked potatoes and Gardein Crispy Tenders.


~ Basic Guacamole ~
I had an avocado ready to expire! and this recipe is another one from Veganomican. Yes, it's really basic; lime (too much), onion, salt and pepper. But it was a quick, easy way to use up that overly ripe avocado. She does give optional ingredients to add like cilantro, jalapeno and garlic which I didn't have which would have spiced it up.


~ Spinach, Peppers and  Cherry Tomatoes with Penne Rigate ~
I was browsing recipes online and found this at vegetariantimes. I had some roasted red peppers I had frozen, so this was a quick meal to put together. Everything gets cooked in a skillet and then tossed with cooked pasta. I sprinkled some red pepper flakes on top for a little spice.

 ~ Hot Tamale Pie ~
I love a good tamale pie and sadly this one didn't turn out. The recipe is from Cookin' Crunk and sounded really good. I think I must have used cornmeal that was too fine because the cornmeal really never thickened up to the right consistency. The filling had pinto beans and lots of spice and was really delicious. I poured the cornmeal mixture over the bean mix and went ahead and cooked it. Not a success. It was like eating cornmeal mush mixed with chili. The flavors were good so that's the way I ate it. I would like to try this again with a different kind of cornmeal.

I was so excited to see these frozen tamales at Sprouts!

Easy to steam in the microwave.


 I served the tamales with some homemade Spanish rice and Smoky Collard Greens with Vegan Bacon from Betty Goes Vegan. Another convenience foods success!

Meatless Hot Dog

I made some Chili Dogs one night using Yves vegan hot dogs and a can of Sprouts spicy vegan chili. I had some hot dog buns in the freezer! and used those. I topped the chili dogs with some chopped onion and Daiya cheddar shreds and served them with some sweet potato fries!


My new favorite frozen "chicken". I used the Southwest Style to make some Chicken-Free Fajitas.

I sauteed a little red and yellow bell pepper in some olive oil along with the chicken-free strips. I would have used more peppers but that was all I had.


~ Chicken-Free Fajitas ~
I layered the sauteed chicken-free strips and bell peppers in a warmed flour tortilla then topped them with Daiya cheddar shreds, cilantro, green onions, chopped tomatoes and romaine lettuce and a few dashes of Tabasco sauce for some hotness! YUM!!!

Here's to a new week (hopefully with more fresh ingredients incorporated-hehe). Well, I did do some green juicing so that counts!



Tuesday, September 2, 2014

Taco Casserole

veganmofo2014

Day 2 of Vegan MoFo 2014
Since we're heading to Iowa in a couple of days I might not be too successful this year at posting every day! Too busy having fun; I'll have to play catch-up when we get home. 

Someone had shared this recipe on FB. Of course it wasn't vegan, so I decided to try and veganize it. 
I usually don't use veggie crumbles as they bother my stomach. But these Gardein Beefless Ground crumbles tasted like the real thing and didn't bother me! 


Lots of easy pantry staples to make this casserole.
Instead of the preservative laden packaged taco seasonings I used my homemade Taco Seasoning from Skinny Bitch Ultimate Everyday Cookbook. I also used the Vegan Cream of Mushroom Soup recipe from Cookin' Crunk instead of a can.




Making the beefless ground sauce mixture. (doesn't look too appetizing, yet) 


I used organic corn tortilla chips for the bottom layer. 


I garnished the Taco Casserole with some cilantro and chipotle habanero sauce and served it with a big green salad. 

Taco Casserole:
1 pkg. Gardein Beefless Ground
1 Tbsp. Taco Seasoning (or 1 1 1/4 oz. envelope)
1 1/4 C. homemade vegan mushroom soup (or 1 10 1/2 oz. can)
8 oz. vegan No-Beef Broth
1 14 oz. can Ro-Tel tomatoes
4-6 oz. shredded vegan cheddar (I used Daiya)
1 8 oz. bag tortilla chips
chopped cilantro for garnish

       Preheat oven to 375 degrees. Mix taco seasoning, soup, broth and tomatoes in medium saucepan. Bring to a simmer. Simmer for 5-10 minutes. Put beefless ground in large skillet, heat to medium-low. Add sauce mixture and simmer about 3 minutes. Pour chips into bottom of 9x13 pan (leave whole.) Pour beefless ground mixture over chips. Place cheddar shreds over top. Bake for 10 minutes or until cheese looks melted. Garnish with cilantro. This tastes great the next day!





Tuesday, August 19, 2014

Homemade Chick'n Salad

Where did this week go?! I signed up for Vegan MoFo 2014 starting in September. It seems like I just finished doing that! 
I found this recipe for some chick'n salad at FettleVegan.com. I used Beyond Meat Grilled Chicken-Free Strips. The texture of the chick'n really holds up in a salad. It doesn't break down and get all mushy. 

~cubed chick'n, celery, onion, almonds and parsley~




 The dressing recipe calls for way too much salt-2 teaspoons! I foolishly added the 2 tsp. and found out the hard way. I had some sweet pickle relish, so I added about 1/4 cup to the mix. That fixed the saltiness and was a great addition. I think I'll add the relish from now on. 


I toasted some Veganic Lentil Grain bread for my chick'n salad. This is the second time I've tried this bread; still not too sure about it. It kind of has a rubbery texture unless it's toasted. I still like Ezekiel bread better. 

 ~Chick'n Salad Sandwich with romaine~

The rest of the week I made some favorites:

I added some mixed veggies in this time. 

~ Light and Fluffy Pancakes ~
Give Them Something Better
There is a recipe for making up a mix which uses powdered soymilk. Great to have on hand. I needed to restock the freezer with pancakes! 




~ Cherry Almond Cookies ~
Vegan Cookies Invade Your Cookie Jar


~ Lentil and Chard Ragout ~
Crazy Sexy Kitchen

Friday, August 15, 2014

Red Lentil Dal with Red Beans & Greens


Another "greens" recipe from Wild About Greens. This calls for some curry powder or garam masala. I was out of my homemade garam masala so I mixed up some more. It's an easy recipe out of  La Dolce Vegan


Six ingredients for the garam masala. 
~coriander, cumin, cardamom, ginger, allspice and pepper~


My favorite vegan naan bread from Sprouts. I like to keep a bag of this in my freezer. 

~ Red Lentil Dal with Red Beans & Greens ~
The red lentils and seasonings get cooked down to a mush for easy dipping. Then you add in some kidney beans and greens; I used spinach and arugula. The recipe calls for 8-10 oz. of greens but after adding about 4-6 oz. I couldn't imagine adding another 4 ounces into the dal. That was a lot of greens! Of course this wasn't spicy enough for me and it seemed kind of bland so I had to add some more salt, cilantro and sriracha sauce. 




Thursday, August 14, 2014

White Bean & Collard Soup and Cornbread


I had a bunch of collard greens I needed to use and I'm always looking for new ways to cook them. I love collard greens! I found this soup recipe in Cookin' Crunk. She also suggested serving the Jalapeno-Corn Buttermilk Cornbread with it. 


I used my cast-iron skillet to bake the cornbread. It has chopped pickled jalapenos and corn in the batter. You make a "buttermilk" with soymilk and cider vinegar.  

 ~ Jalapeno-Corn Buttermilk Cornbread ~
Nice and crispy on the outside and moist on the inside. 


Topped my cornbread with some Earth Balance margarine and my favorite Bee Free Honee! I was so excited to see the honee in my local Sprouts. I don't have to order it online anymore. It has the consistency and taste of bee honey. It tastes better than using agave as a honey replacement.

~ White Bean and Collard Soup ~ 
This soup used dried Great Northern beans. I never cook with dried beans so this took a little preparation. I just put my beans on to soak in the morning and they were ready to cook in the afternoon. She didn't specify, but I waited to add the canned tomatoes and salt after the beans were cooked. I've read that the beans won't get done with the acid and salt in them. They turned out perfect. I like the addition of ginger, red pepper flakes and a little nutmeg for the seasonings. You cook the collard greens separately and then add them in to the cooked beans. Yum! I froze the leftover soup and cornbread for a quick supper later.