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
Buns

-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!

Soup-De-Do

The name of the soup was inspired by my daughter!

Soup-De-Do

3 c. water
1 large onion, chopped (approx. 2 cups)
4 celery stalks, sliced (approx 1 cup)
1 large bay leaf
1 large red potato, diced
1 15-oz. can chickpeas, rinsed & drained
1 c. elbow quinoa pasta
1 TBSP. chives, chopped (optional)
3 tsp. ground sage (not the powder type)
1 1/2 tsp. thyme
1/2 tsp. marjoram
1 c. non-dairy creamer (I use soy) or non-dairy milk
2 TBSP. cornstarch, or another thickener
2 green onions, whites & greens chopped

-In a large pot add the water, onion, celery and bay leaf. Bring to a boil. Turn down and simmer for 3-5 minutes.
-Add the potatoes and chickpeas.Simmer for 5 more minutes.
-Stir in the pasta and cook until pasta is al dente.
-Add the chives, sage, thyme, and marjoram.
-In a small bowl, whisk together the creamer and cornstarch. Slowly stir in the soup.
-Simmer until soup thickens, approx.3 minutes.
-Stir in green onions.

The longer the soup sits, the more flavorful it becomes!

Black Eyed Pea Chili

Who doesn't like a bowl of black eyed pea chili on a cold day! Easy to make! 

Black Eyed Pea Chili

1 1/2 c. frozen black eyed peas
1 medium onion, chopped
3 celery stalks, sliced
1/2 c. chopped carrots
2 garlic bulbs, minced
1 1/2 tsp. cumin
1 tsp. oregano
2 14.5-oz cans petite diced tomatoes
a squirt or two of ketchup (optional)

-Boil black eyed peas in water for 5 minutes. Drain and set aside.
-In a large saucepan, line the bottom with water. Add the onions, celery, and carrots. Saute on medium to low heat until veggies are slightly tender.
-Stir in the garlic, cumin, oregano and cook 1 more minute.
-Add the tomatoes and black eyed peas. Stir to combine. Turn heat on low and simmer for 15 minutes, stirring every so often.
-Turn off heat and let sit for 1/2 hr. or more to combine flavors.
-Stir in ketchup if desired.
Serve up!

Warming White Bean & Veggie Quinoa Bowl

You know how sometimes you look at a recipe and think "Gee...I don't have time to do all this!"  This recipe takes under 1/2 hr. It's quick and easy!

Warming White Bean & Veggie Quinoa Bowl

1 c. quinoa
1/2 c. thinly sliced leek
1 15-oz. can diced tomatoes with juice
1 16-oz. can navy beans
1/2 tsp. garlic powder
1/2 6-oz. package of baby spinach
1/4 tsp. garam masala

-Rinse & cook the quinoa according to package instructions.
-Meanwhile in a large saucepan, line the bottom with water. Add the leeks and simmer until soft.
-Add the tomatoes, beans, and garlic powder. Stir & simmer for 2-3 minutes.
-Stir in the spinach & cook until it wilts. Turn off heat.
-Add the garam masala. Stir until combined.

Add the desired amount of quinoa in a bowl. Add the bean/veggie mixture over the top! Enjoy!

Butternut Squash Ginger Soup

Who wants squash soup on a cold and chilly night? Serve this soup with your favorite sandwich!

Butternut Squash Ginger Soup

3 lb. butternut squash
1 large leek
1 c. veggie broth
1/2 c. soy creamer or any other non-dairy creamer
2 tsp. fresh grated ginger
1 TBSP. pure maple syrup
1/2 tsp. extra fine sea salt
1/4 tsp. nutmeg

Preheat oven to 400 degrees.

-Line the bottom of a large jellyroll pan with water. (or another pan with edges)
-Cut the squash lengthwise. Scoop out the seeds.
-Lay the squash face down on prepared pan. Cover with tin foil.
-Bake for 1 hour or until the squash is soft when pierced.
-Cool down until you're able to handle. Scoop the squash and put in a blender

Meanwhile...
-Take the root off the leek. Thinly slice the white part to partial green of the leek.
-In a medium saucepan, saute the leek in 1/4 c. broth until tender.
-In a blender add the leeks and remaining ingredients along with the squash.
-Blend until smooth.
(If you want the soup thinner, add more veggie broth or creamer.)

Enjoy!

Quinoa & Veggie Enchilada's & Chimichanga's

This recipe made 11 enchilada's and/or chimichanga's. If you notice, my recipes always end up in odd numbers. I like using flour tortillas, but I don't see why your couldn't use corn.

Quinoa & Veggie Enchilada's & Chimichanga's

Your favorite 8" round tortillas...I used 11.

Filling
1 large onion, cut in half and thinly sliced
1 1/2 red bell pepper, seeded & chopped
1 1/2 green bell pepper, seeded & chopped
1 jalapeno, seeded & minced
1 6-oz pkg. baby spinach
1 large carrot, peeled and shredded
2 c. cooked quinoa

-In a large non-stick skillet, line the bottom with water and saute the onions for 5 minutes.
-Add the red, green and jalapeno peppers. Cook another 2-3 minutes. Add more water if needed.
-Add the spinach and gently stir in until it wilts down.
-Stir in the carrots & quinoa. Combine well.
-Let cool slightly when making the sauce.

Sauce
1 3/4 c. water
1 8-oz. can tomato sauce
 1 1/2 TBSP. light soy sauce
1 1/2 TBSP. pure maple syrup
1 TBSP. ketchup
1 1/2 tsp. cumin
1 tsp. thyme
2 garlic cloves
3/4 tsp. extra fine sea salt

-Mix all sauce ingredients in a blender. Run until smooth.

Preheat oven to 375 degrees. Lightly spray a 9" x 13" baking dish. Spread 1/2 c. of sauce of the bottom of the dish.

Assembly
-Lay 11 tortillas on your working area.
-Spread 1 TBSP. of the sauce on each tortilla and spread to edges.
-Using  a 1/2 cup, spread the filling down the center of each tortilla leaving 1" space by the edge.
-Fold in the sides and roll up like a burrito.

For Enchilada's
-Put seam side down in prepared baking dish. (I can fit 7 in my baking dish)
-Pour and spread the remaining sauce over the top and cover with foil.
-Bake for 45 minutes. Uncover and bake another 10 minutes.

For Chimichanga's
-Wrap foil around a baking sheet or line with parchment paper.
-If using foil, light spray with non-stick spray.
-Lay the chimichanga's on the prepared pan and lightly spray them with non-stick cooking spray.
-Bake for 20 minutes, flip and bake for anther 15 minutes or until crisp and lightly golden.

Enjoy with your favorite toppings.

This is my enchilada!

Festive No So Scalloped Corn

When I went plant based/vegan, I miss certain dishes. One dish is scalloped corn. The word "scalloped" meaning it's been cooked in cream or cheese sauce. This is my version....and I am making this for the holidays!

Festive Not So Scalloped Corn

1 12-oz. package of soft Mori-nu Silken tofu, drained
1 11-oz. can of mexicorn
1 c. fresh corn or frozen corn, thawed
1 c. yellow cornmeal
2 TBSP. pure maple syrup
1 TBSP. garlic chives, minced
1/2 tsp. garlic powder
1/2 tsp. extra fine sea salt
dash or two of cayenne pepper

Heat oven to 400 degrees. With non-stick cooking spray, lightly coat a 8" x 8" baking dish.

-In a large bowl, whisk the tofu until broken up well.
-Add the remaining ingredients and combine.
-Spread in prepared baking dish.
-Bake for 40-50 minutes or until sides just start to pull away.

Enjoy!

Curley Quinoa & Faux Tender Toss

Taste like chicken...but it's not! Even meat eaters would enjoy this dish. I like to use Trader Joe's chickenless tenders. But any chickenless tender would work.

Curley Quinoa & Faux Tender Toss

1 8-oz. chickenless tenders
1 8-oz. box Quinoa Pasta Veggie Curls
3 carrots, sliced
3 cups broccoli flowerets
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground sage
1/2 tsp. thyme
1 small lemon, zest and juiced

-Cook chickenless tenders according to package directions.
-Meanwhile, cook pasta according to package directions. Drain.
-In a large skillet, line the bottom with water. On medium heat, add carrots and cook for 2 minutes.
-Add broccoli, red bell pepper, minced garlic cloves, onion powder, garlic powder, ground sage & thyme.     Combine together. Cook for another 2-3 minutes stirring occasionally.
-Chop the chickenless tenders into 1" strips.
-Add the tenders, pasta, lemon zest and juice to the skillet. Combine well.
-Turn off heat and enjoy!

Split Pea Soup

Chilly nights deserve some soup!

Split Pea Soup

3 1/4 c. water.
1 1/2 c. dried split peas
1 1/2 c. diced carrots
2 celery stalks, diced
1/2 of a large onion, chopped
2 garlic cloves, minced
2 large bay leafs
1/4 c. water
1 TBSP. cornstarch
salt & pepper for taste

-Combine all ingredients down to the bay leafs in a large saucepan.
-Bring to boil. Turn down and simmer for 30-40 minutes, until veggies are soft, stirring every so often.
-Take out approx. 2 cups and put into blender. ..(read note) Run until smooth.
NOTE: Mixture will be very hot. Cover blender with towel and not the lid. Otherwise steam will pop off the lid and soup will be everywhere. (from experience)
-Pour mixture back into the saucepan.
-Combine 1/4 c. water and the cornstarch in a small bowl. Stir into the soup mixture.
-Bring to a slow boil until it starts thickening up. Turn off heat.
-Season with salt and pepper.

Sicilian Kale Over Quinoa

Here's a great throw together dish that lends a sweet & nutty crunch & high in protein!

Sicilian Kale Over Quinoa

1 c. quinoa
1 bunch curly kale, stemmed & chopped
1/2 large onion, chopped
1 small can sliced black olives
1/4 c. raisins
1 large garlic clove, minced
pine nuts or roasted peanuts (optional)

-Cook quinoa according to package directions. Fluff, set aside.
-In a large non-stick skillet, line the bottom with water.
-Add the kale, onions, black olives, raisins, and garlic.
-Saute uncovered until kale starts to cook down.
-Add quinoa and stir until combined.
-Serve and top with pine nuts or peanuts!

Broccoli Normandy Veggie Casserole

I like to use fresh veggies but there are times that I am either too tired to prep or just short on time! So I have frozen and some canned veggies on hand. This recipe is quick & easy to make!

Broccoli Normandy Veggie Casserole

1 16-oz bag frozen broccoli normandy
1 15-oz can creamed corn
1/2 c. frozen corn
1/2 c. sliced white mushrooms or mushroom of your choice
1/2 c. non-dairy milk
1 TBSP. cornstarch
1/2 tsp. thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 c. panko bread crumbs
salt & pepper to taste

Preheat oven to 350 degrees. Lightly spray a 9" x 9" or 7" x 11" baking dish with non-stick cooking spray.

-In a large bowl, combine the frozen broccoli normandy, corn and mushrooms.
-In a small bowl, whisk together the non-dairy milk, cornstarch, thyme, onion powder, and garlic powder.
-Add the liquid mixture to the veggie mix. Combine well.
-Pour into the prepared baking dish.
-Sprinkle the panko bread crumbs around the edges.
-Bake uncovered for 35 - 40 minutes or until bubbly.
-Let cool a few minutes and serve.

Home Style Beef-less Stew

I had a request for this recipe! It starts out with my own recipe for beef-less broth. This was made in my crock pot/slow cooker. Great on those chilly evenings.

Home Style Beef-less Stew

Beef-less Broth
2 c. veggie broth
5 garlic cloves minced
1 1/2 TBSP. soy sauce
1 TBSP. vegan worcestershire sauce
1 TBSP.  Italian seasoning
1 TBSP. onion powder
1 TBSP. apple cider vinegar
1/2 tsp. extra fine sea salt (optional)
1/4 tsp. pepper

-Mix all broth ingredients in the crock pot/slow cooker. Set on low.

Veggie Mix
12 small yellow potatoes...or if you perfer small reds
1/2 onion, chopped
12-18 of mini carrots (I used fresh carrots from my garden)
6 chopped celery stalks
(if your crock pot/slow cooker can hold more veggies, feel free to add more if desired)
1 9-oz. pkg. Gardein Beef-less tips

-Add all the veggies in the crock pot. Cook until veggies are tender. It took mine about 4-5 hours. I started out high heat then went to low. Depending on your crock pot/slow cooker.

-Cook the Beef-less tips according to directions on package. Toss them in the crock pot/slow cooker during the last 1/2 hr.

Serve & enjoy!

Quinoa & Chickpea Balls w/Brown Gravy

Here's a nice hearty dish for those chilly nights that are just ahead. 

Quinoa & Chickpea Balls w/Brown Gravy

Balls:

1/2 c. fresh minced onion
2 garlic cloves, minced
1 medium carrot, shredded
1 tsp. soy sauce
2 tsp. vegan worcestershire sauce
1 c. cooked quinoa,
1 16 oz can chickpeas, drained, rinsed, & ran through a food processor until smooth
1 TBSP. chickpea flour
1/4 tsp. extra fine sea salt

Preheat oven to 375. Parchment paper a large baking sheet.

-In a non-stick skillet on medium heat, saute the onions for 5 minutes.
-Add the garlic & carrots and cook for 1 more minute.
-Transfer into a large bowl.
-Add the remaining ingredients and combine very well. Mixture will be a little sticky.
-Roll into golf ball size balls. Lay on baking sheet.
-Bake for 20 minutes. Flip the balls and bake for another 20 minutes until outside is firm.

Gravy:
1/4 c. whole wheat pastry flour
2 c. veggie broth
1 1/2 TBSP. soy sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. oregano

-In a medium saucepan, combine all ingredients and whisk all together very well.
-Turn heat to medium and bring to a boil, whisking frequently.
-When gravy thickens, turn off heat. Season with salt & pepper.
It's ready to serve!

I liked my balls & gravy over a bed of sauteed kale & fluffy mashed potatoes!

Black Eyed Peas & Sweet Potato Dish

Our family came home from a movie and we were all hungry. I looked in the refrigerator and threw this together.

Black Eyed Peas & Sweet Potato Dish

1 1/2 c.veggie broth or water

1 sweet potato, peeled and diced

2 c. frozen black eye peas 

2 garlic cloves minced

1 9-oz pkg baby spinach

1/4 tsp. extra fine sea salt

dash or two of coriander

dash of garam masala

1 mango, cubed

-In a large saucepan on medium heat, add the veggie broth, sweet potato and black eyed peas.

-Bring to boil then turn down to simmer for 15 minutes.

-Add garlic, spinach, salt, coriander and garam masala. Stir to mix until spinach wilts. Turn off heat.

Grab your favorite bowl and dish it up! Top with mango and enjoy.

Stuffed Swiss Chard Leafs

My daughter and I went to our local health food store buying homemade tahini so I can make hummus for a event Saturday. I was looking at their vegetables and the only veggies I had on hand at home was red bell pepper, broccoli, carrots, and onions. At the store, I seen a bunch of organic Swiss chard...and it was very cheap too! An idea came across my mind...stuff them!

Stuffed Swiss Chard Leafs
This recipe is a little time consuming, but well worth it! We are going in steps.

Ingredient list:
10 medium to large Swiss chard leafs
1 12.3-oz pkg. firm Mori-Nu Silken tofu, drained, gently pressed on paper towel to soak up water
1 TBSP. Italian seasoning
1 TBSP. lemon juice
1/2 tsp. extra fine sea salt
1/2 pepper
1 c. diced onions
1 c. diced carrots
1 c. diced chard stems
1 red bell pepper, seeded & diced
2 heads of broccoli chopped small, steamed/cooked until almost fork tender
1 tsp. dried sweet basil
1 tsp. dried oregano
1/2 tsp. extra fine sea salt
1 1/2- 2 c. your favorite pasta sauce

Step 1....Prepping the leaves

-Cut off the stems and save them for further in the recipe. Cut the rib of the leaves into a 'V' Shape. See picture below.
-Boil a large pot of water....blanch the leaves a few at a time  for 10-15 seconds.
-Take them out gently with a large slotted spoon and drip off the water. Lay them flat individually on a towel.
-Repeat process until all leafs are blanched.

Step 2.....Preparing the tofu

-In a medium bowl, add tofu, lemon juice, Italian seasoning, salt and pepper. Combine well. Set aside.

Step 3......Preparing the filling

-Take the reserved chard stems and dice them until you have 1 cup. See picture below.
-In a non-stick skillet, add a thin layer of water. Turn on the stove to medium heat and add the onions and carrots stirring for 5 minutes.
-Add the chard stems, bell pepper for another 5 minutes.
-Add the broccoli, basil, oregano and salt. Combine well. Turn off heat.

Now you can preheat your oven to 375 degrees. Spray a 9" x 13" baking dish with non-stick cooking spray. Put a 1/2 c. layer of sauce on the bottom of the pan.

Step 4......Assembly

-Lay the leafs with the rib side up, gently overlapping the 'V' shape.
-Evenly distribute and spread the tofu mixture on each leaf leaving the edges bare.
-Evenly distribute the veggie mixture on each leaf leaving the edges bare.
-At the end where you cut the stems off, gently roll to about 3/4 of the leaf then fold in the edges and finish rolling. Repeat process on each leaf.
-Place in prepared baking dish.
-Cover with foil and bake 30 minutes.
-Uncover and spread a layer of sauce across and bake for another 20 minutes uncovered.

Step 1...preparing the leafs

Step 3...cutting the Swiss chard

Step 4....Assembling the leafs

Step 4....in the prepared baking dish

Ready to eat!


I topped mine with ground up cashews!  You can also use vegan cheese! Enjoy!

BBQ Jackfruit! (What's Jackfruit?)

Jackfruit

Noun

A fast-growing tropical Asian tree (Artocarpus heterophyllus) of the mulberry family. The very large edible fruit of this tree, resembling a breadfruit and important as food in the tropics. Wikipedia - Jackfruit I use jackfruit in different ways. This recipe I had made last year. It was so good I made it again for Memorial weekend! May do the same for the Fourth of July! It really resembles shredded pork or beef. Even meat eaters like this recipe! That's the best thing a vegan can here! BBQ Jackfruit 1 can Jackfruit in water  1 garlic clove, minced 1/2 - 1 c. favorite bbq sauce (I like my home made recipe) water mustard favorite buns -Drain the jackfruit and soak in a bowl in water for 10 minutes. (I know it comes in water but I like to get it cleaned out well) -Drain the jackfruit again and squeeze out all water. -In a non-stick skillet, add a thin layer of water and add garlic and jackfruit. -Cook on medium heat and toss for about 5 minutes until water is evaporated. ---Ok...one of two things you can do at this step.... 1. Transfer jackfruit in crock pot on low for 1 to 1 1/4 hrs. May need to add a little more bbq sauce and a little water if starts to dry too much. You can start to shred the jackfruit after 1 hr. OR 2. Transfer jackfruit in a saucepan and simmer on low for 1/2 hr. May need to add a little more bbq sauce and a little water if starts to dry too much. You can start to shred the jackfruit after 1/2 hr.   TIP:(Don't over do it with bbq sauce. It may mush up.) Serve on your favorite buns!

Red Beans & Rice Lemony Veggie Dish

You can either eat this dish hot or even cold. Either way, it's very refreshing and light!

Red Beans & Rice Lemon Veggie Dish

1/2 large onion, diced
7 white mushrooms, stemmed, cleaned & sliced (can use more if like)
1/2 red bell pepper, seeded and diced
3 c. curly kale, stemmed & chopped
1 16-oz can red beans, drained & rinsed
1 c. cooked brown rice (can use more rice if desired)
Zest of 1 lemon

-In a non-stick skillet, saute the onions and mushrooms on medium heat for 5 minutes stirring periodically. Mushrooms will release their juices.
-Add the red bell pepper, kale, and beans. Cover and turn heat to low for another 5 minutes. If the veggies are starting to stick a tad, add a little water.
-Turn off heat. Uncover.... add rice & lemon zest. Stir to coat.

Enjoy!

Hot Penne Artichoke Toss

A can of artichokes, a package of white button mushrooms, red bell pepper and fire roasted tomatoes. Hmmm   Pulled out a box of whole grain penne pasta and WALA!

Hot Penne Artichoke Toss

8 oz or 3 cups dry whole grain penne
1- 8 oz package of white button mushrooms, sliced
1/2 large onion thinly sliced
1 red bell pepper seeded and thinly sliced
1-14 oz can artichoke hearts, drained, rinsed and quartered
1-14 oz can fire roasted diced tomatoes
3 garlic cloves minced
1 TBSP fresh oregano or 1 tbs. dry oregano
5 large sweet basil leafs rolled length wise and thinly sliced or 1 tbs.dry sweet basil
Salt & pepper (optional)


-Cook penne according to box directions and drain.
-In a large non-stick skillet on medium heat, saute the mushrooms and onions for approx 5 minutes
-Add the red bell pepper and cook for another 2 minutes, stirring frequently.
-Add artichokes, tomatoes, garlic, oregano and basil. Cook for another 5 minutes.
-Turn off heat and toss in the cooked penne and combine well.
-Season with salt and pepper.

Serve it up!

Stuffed Sweet Potato & Quinoa

I had this sweet potato laying around in cupboard and it was time to use it...plus lunch was getting closer.
There was some quinoa left over from my muffins so I decided to mix it up with sweet potato. Lunch was very delicious! This would also make a good side dish!

Stuffed Sweet Potato & Quinoa

1 medium sweet potato
1/2 c. cooked quinoa
1 TBSP nutritional yeast (if you don't have this ingredient..still good without!)
1 TBSP pure maple syrup
1 TBSP non-dairy milk (I used soy)
Pecans for sprinkling....optional

Pre-heat oven to 425 degrees.

-Wrap the sweet potato in foil and bake for 50 minutes to 1 hour until tender.
-When done bake, unwrap potato and cut lengthwise.
-Gently scoop out the inside without tearing the flesh.
-In a large bowl, mash the sweet potato well. Add remaining ingredients and combine. Sprinkle top with pecans.
-Equally stuff the potato skins on a baking sheet. Put back in the oven and bake for another 15-20 minutes.
-Take out of oven and let cool before indulging yourself!

I sprinkled one of mine with nutritional yeast!

Spinach Stuffed Pasta Shells

There's not really a story behind this recipe. I was hungry for the pasta shells so I made them for dinner! 

Spinach Stuffed Pasta Shells

Recipe makes 12 stuffed shells

1 12 oz.  Mori Nu silken tofu, firm

1 box large pasta shells, 14 needed

1 10 oz. frozen chopped spinach, thawed & squeezed dry

1 TBSP Italian seasoning

1 TBSP nutritional yeast

1 TBSP lemon juice

5 fresh sweet basil leaves, minced

1/4 tsp. garlic powder

1/4 tsp. extra fine sea salt

Your favorite homemade or store bought pasta sauce

Preheat oven to 350 degrees. Coat a 8 x 11 1/2 baking dish with non-stick cooking spray.

-Drain the tofu in between paper towels or between dish towels until there's no longer moisture getting soaked up. If you have something heavy to put on top, this will help squeeze out the moisture. This will take approx. 15 minutes.

-Boil 14 pasta shells according to directions. In case a couple do tear, you have extra. Drain the shells and run under cool water where you can handle them.

-In a large bowl crumble the tofu. Add the remaining ingredients down to the sea salt and combine well.

-Spread a layer of pasta sauce over the bottom of the prepared baking dish.

-Stuff 12 shells equally. (or 14 if they didn't tear)

-Lay the shells in the baking dish and cover the tops with more pasta sauce.

-Cover with foil and bake for 30 minutes.

-Uncover and bake another 5 minutes.

Let cool for a few minutes and serve! You can top it off with some ground up cashews!!!!