Friday, January 2, 2015

BBQ Cabbage Sandwich

Have you tried using a head of cabbage for BBQ sandwiches? Here's a delicious, quick, and easy recipe!

BBQ Cabbage Sandwich

Any size head of cabbage... I used a medium size.
BBQ sauce

-Take the bad leaves off the cabbage
-Slice the head in half and cut out the core.  Chop or slice the both halves of cabbage.
-In a large skillet, pour in about 1/4 c. of water. Then add cabbage, put a lid on it and steam for about 5 minutes stirring until soften.
-Add 1/2 c. of your favorite BBQ and mix in. Add more BBQ sauce as you please.

Serve on your favorite buns! I made these for New Years Eve!   Enjoy!

Wednesday, December 31, 2014

Happy New Year..see ya 2014!

Happy New Year everyone!!

Sunday, December 21, 2014

No-Bake Pecan Snowballs

I had a friend who posted this recipe from The Detoxinista and it inspired me to make some!

Here's the link to the recipe...No-Bake Pecan Snowballs   I used coconut flour instead of the starch.

Here's my finished product...

Monday, November 10, 2014

Dinner from Forks Over Knifes Cookbook

This is Potato, Corn and Bean Soup that we ate for dinner tonight! I made this delicious soup from the Forks Over Knifes Cookbook!

Sunday, September 28, 2014

Pure Pistachio Pudding

There are a few things I miss since I changed my ways! One of them is pistachio pudding. Here is a great recipe that is very satisfying and delicious!

Pure Pistachio Pudding

3/4 c. shelled pistachios, reserving 1/4 c.
4 TBSP. agave nectar, reserving 1 TBSP.
1 1/2 TBSP. water
1 1/2 c. soy milk
1/2 c. soy creamer + 2 TBSP.
1 tsp. agar powder
1 1/2 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt

-In a food processor, finely chop 1/4 c. pistachios. Transfer to bowl and set aside.
-Add remaining 3/4 c. pistachios into the food processor. Run until pistachios turns powdery. Add 3 TBSP. agave nectar and the water in the food processor. Run processor until mixture is creamy. May need to push down the sides a couple of times.
-Empty the pistachio mixture into a medium saucepan. Place on medium heat and whisk in the soy milk. Combine well.
-In a bowl, combine the 1/2 c. soy creamer and agar powder. Add to the pistachio mixture. Whisk together and bring to a slow boil.  Boil for 1 minute.
-Turn off heat and whisk in the vanilla, salt and the remaining 1 TBSP. of agave nectar. Stir in the the finely chopped pistachios.
-Let cool and put into a container in the refrigerator for a few hours so it can set up.
-When set, take out and put into a blender. Add the remaining 2 TBSP. soy creamer. Blend until smooth. Transfer into a container.

Dish up and enjoy!

Monday, September 22, 2014

Jackfruit BBQ Pizza

For some reason I was craving BBQ pizza. Sometimes I get weird cravings. So this is what I made! You can make or buy your favorite BBQ sauce. If you like, mix it up and throw some pineapple on top! HMMM

Jackfruit BBQ Pizza

1 medium red onion, thinly sliced
1 can jackfruit in water
3/4 c. BBQ sauce, 1/4 c. reserved
1 pizza crust-partially cooked if completely raw
1/2 c. diced red bell pepper
1/4 c. Daiya mozzarella style shreds (optional)

Preheat oven to 400 degrees. Light spray a pizza pan or you can use a pizza stone-no spray required. Sprinkle the pan with cornmeal.

-Drain jackfruit. Fill a medium bowl with fresh water. Soak your jackfruit for at least one hour. Drain and squeeze out the remaining water.

-In a medium saucepan with a touch of water, saute your red onion on med-low heat until fully cooked and starting to caramelize. Add a little more water when needed so the onions don't stick to the pan. When finished, put onions in another bowl and set aside.

-In the same saucepan, combine the jackfruit and 1/2 c. BBQ sauce. Heat on medium, shredding the jackfruit with a couple of forks. Easier to shred when heated. Turn heat on low for 10 minutes stirring occasionally. Turn off heat.

-Spread the remaining 1/4 c. BBQ sauce over your pizza crust. (may add more sauce if you like) Add the onions and then the shredded jackfruit on top. Top with red bell pepper and sprinkle with Daiya mozzarella shreds if desired.

-Bake for 15 minutes or until your pizza crust is fully baked.


First day of Autumn meal!

This is today's lunch and tonight's dinner! Butternut squash with black beans, onion, garlic and kale dressed with a maple-lime coating! The sour from the lime and sweetness from the maple syrup just does it right!

Thursday, September 4, 2014

Just Mayo

I was reading a post on Facebook that someone had gone to their Dollar Tree and bought Just Mayo! If you don't know, Just Mayo is a vegan mayo. It's Non-GMO, cholesterol-free and gluten-free. Taste just like the real thing. So I went to my local Dollar Tree and wala...I found a 8 oz. Just Mayo for $1.00!!! What a bargain! I paid $3.99 on sale for a 16 oz. jar! Exactly the same product, but a smaller container and way cheaper. It's a good way to try Just Mayo. Someone had commented on the post that it can't be right because it's so cheap. Then I read Just Mayo is making it affordable for everyone!! I made potato salad with it twice! A recipe I am needing to post!

Here is some information on the product from Vegan Essentials.

Just Mayo is a premium mayonnaise made with a plant-based ingredient by Hampton Creek. Hampton Creek's mission is to make food healthier for everyone, everywhere. Celebrity Chef Andrew Zimmern says, "I preferred the taste of their Just Mayo to Hellmann's, my 'must have' brand, in a blind test."

Just Mayo is rich, creamy mayo. It's a spoonful of joy for your favorite sandwich. It's delicious potato salad. It's where taste and sustainability live on the same plate.

Just Mayo tastes like the mayo you grew up with and is made with the cleanest ingredients. Whatever you need, if it calls for mayonnaise, reach for Just Mayo and you'll be more than pleased with the results!

Ingredients: Non-GMO expeller-pressed canola oil, filtered water, lemon juice, white vinegar, 2% or less of the following: organic sugar (non-bone char), salt, apple cider vinegar, pea protein, spices, garlic, modified food starch, beta-carotene

Monday, August 25, 2014

Rawsome goodness!

Look what Rawsome I made today! It's a Oversized Oreo Tart with Vanilla Coconut Cream & Chocolate Ganache from the Rawsome Vegan Baking Cookbook by Emily Von Euw.

Monday, August 18, 2014

Creamy Tomato Soup

One of my friends that I have worked with gave me a tomato soup recipe many years ago.  It had butter, milk and chicken broth which I no longer use. So I changed a few things and veganized the recipe!!  So if you have extra tomatoes, this is a great tomato soup recipe!!

Creamy Tomato Soup

6 red tomatoes....a little bigger than baseball size
1 tsp. vegan Better Thank Bouillon chicken
1/4 tsp. baking soda
1/2 c. soy creamer 1/4 c. reserved
2 1/2 c. soy milk
1 tsp. onion powder
1 tsp. garlic powder
2 TBSP. flour or cornstarch
1 tsp. fresh dill (optional)

-Skin and chop tomatoes, savings 1 c. of the tomato juice. I usually do this in a strainer inside a larger bowl.  See note below about skinning tomatoes.
-In a large saucepan, stir chopped tomatoes and the 1 c. of tomato juice. Add the bouillon and simmer for 5 minutes.
-Turn off the heat and run the tomatoes in a blender until smooth or you can pulse the blender and leave it a little chunky if desired. Be careful not to let the lid explode due to the steam. Return back to pot and add the baking soda. Stir until dissolved.
-Turn the heat on low and stir in the 1/4 c. creamer, soy milk, garlic powder and onion powder.
-In a small bowl, combine the remaining 1/4 c. creamer and the flour or cornstarch.
-Slowly stir adding the flour mixture into the soup. Stir until thicken. Turn off heat.
-Add the chopped dill.

Serve it up with your favorite crusty bread or crackers and enjoy!

NOTE:  To remove the skin off of tomatoes, boil a large pot of water. Put the tomatoes in the boiling pot of water. After a few minutes, the tomato skin starts to split. Take out tomatoes and slightly cool. Peel the skins off and discard.