Vegan Mushroom Meat Tacos

Finding a great vegan substitute for meat that doesn't contain soy has been a struggle. One of the Meatout Monday options a few weeks back was mushroom meat. It came from  http://chubbyvegetarian.blogspot.com and I encourage you all to check out the wonderful recipes on this lovely blog. It really appealed to me since it incorporated mushroom, onion, and eggplant and I thought it was genius. Last night I finally got around to making it and was pleasantly surprised at how delicious it was. I added taco seasoning to put a Mexican spin on it but you could certainly season with your favorite spices to incorporate it in all your treasured recipes. Mushrooms and eggplant are packed full of vitamins and minerals making this meat substitute an excellent option for all your recipes.

INGREDIENTS: (makes 12 hearty tacos)

• 1/4 cup black olives
• 5 cloves garlic 
• 6 drops liquid smoke (or soy sauce)
• 1/4 cup olive oil
• 16 oz. mushrooms (any kind) I used Cremini mushrooms
• 4 cups eggplant, peeled & diced
• 1 cup onion, diced
• 1/2 tsp. salt
• 1/4 tsp. pepper 
• 12 taco shells or 12 soft tortillas (for soft tacos)

TACO SEASONING MIX:

• 1 Tbsp. Chili Powder
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder
• 1/4 tsp. Crushed Red Pepper Flakes
• 1/4 tsp. Dried Oregano
• 1/2 tsp. Paprika
• 1 1/2 tsp. Ground Cumin
• 1 tsp. Sea Salt
• 1 tsp. Black Pepper (optional)

 DIRECTIONS:

1. In a food processor, make a paste out of the olives, garlic, liquid smoke, and olive oil; set mixture aside in a bowl.
2. Add mushrooms, stems and all, to food processor and pulse until finely chopped; dump processed mushrooms onto a large, rimmed sheet pan.
3. Pulse eggplant in food processor and dump onto the sheet pan with the mushrooms; repeat this process with the onion.
4. Drizzle mound of mushrooms, eggplant and onion with olive and garlic paste, and using your hands, toss it all together. Sprinkle with your favorite taco seasoning or use my recipe above. Mix thoroughly.
5. Spread mixture evenly over the sheet pan; sprinkle mixture with salt and pepper.
6. Bake at 350 F degrees for a total of 45 minutes; turn the mixture over a few times with a spatula. The mixture will release a lot of juice, and then it will start to dry out; once most of the liquid had evaporated or been absorbed, the mixture is ready. Allow it to cool in the pan.
7. Fill prepared taco shells with mushroom meat and your favorite toppings. Enjoy!

Belgian Butter Cookies a.k.a. Grandma's Ice Box Cookies

Oh dear, I am most likely going to get some backlash from my family for posting this long standing family favorite. My grandma developed these cookies many, many years ago and they immediately became everyone's favorite. The common wisdom in our family is that we should keep some special recipes just to ourselves, but honestly I am a firm believer that the whole world should be able to experience the perfect cookie. These cookies have simple ingredients, are simple to make and simply delicious. Crisp, buttery and chocked full of nuts, for me these delightful little nibbles have all the components of the perfect cookie. For an extra special treat spread cooled cookies with some vegan cream cheese. Enjoy!

INGREDIENTS:

• 2 C. Brown Sugar
• 1 C. Vegan Margarine (I use Earth Balance Buttery Sticks) at room temperature
• 2 Egg Replacer Eggs
• 1 tsp. Cream of Tartar
• 1 tsp. Vanilla
• 3 1/2 C. Flour
• 1 C. Chopped Walnuts
• 1 1/2 Tbls. Cinnamon

DIRECTIONS:

1. Combine margarine and sugar until light and fluffy.  Add egg replacer eggs, cream of tartar, vanilla, cinnamon and mix well. 
2. Add flour 1/2 cup at a time mixing well. Stir in nuts. Batter will be very thick.
3. Form dough into a log approximately 2.5" x 4" and wrap in wax paper
4. Freeze for 6 hours or overnight
5. Remove from freezer and slice very thin with a sharp knife.
6. Bake in preheated 325 degree oven for 10-12 minutes until golden brown.

Scrumptious Vegan Split Pea Soup

Yum....nothing says comfort like a creamy and delicious Split Pea Soup. Super low in fat and packed with protein and fiber, this soup may just be the perfect meal for my health conscious friends. I've adapted this recipe from the Moosewood cookbook and.....I have to tell you, it is AMAZING! The addition of the balsamic vinegar kicks up the volume and awakens all the delicious ingredients to create a rich flavorful soup. Honestly, this is one of my favorites. It's well known that I love a hearty healthy soup, but seriously it doesn't get any better than this. Serve it as a main course with some crusty peasant bread for a super delish meal. Enjoy!

Ingredients

• 2 cups dried split peas
• 5 cups no chicken or veggie broth (more if needed)
• 1 bay leaves
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 large onion, minced
• 4 medium garlic cloves, minced
• 3 stalks celery, minced
• 1 generous cup carrots diced
• 1 russet potato, diced
• fresh ground black pepper 
• 1 tablespoon olive oil
• 1 -4 tablespoon balsamic vinegar, to taste ( or red wine vinegar)

Directions

1. Saute onion, garlic, carrots, potatoes and celery in olive oil until onions are translucent.
2. Add broth, split peas, salt, and dry mustard. Stir well.
3. Bring to a boil, reduce heat to low, and simmer, partially covered for about 50-60 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot. You may need to add extra broth.
4. Season to taste with pepper and vinegar.

Serve with a drizzle of sesame oil, diced tomato and minced parsley. Enjoy! :)

Vegan Mexican Pozole

Several months ago I found out I have an allergy to soy which was initially very troubling. As a vegan I relied heavily on soy products to compliment my diet and as a major source of protein. It was difficult at first, particularly since so many products contain soy. Now that I have made this transition and am embracing this new way of eating, I find I am concentrating more on vegetables and grains as the major staples in my diet, and I've got to say, I feel terrific!

There are few things in the culinary world that I enjoy more than spicy food, and this lovely Mexican Pozole just makes me smile. It certainly has all the components of  a hearty and delicious stew, and yet it is surprisingly piquant with the addition of the sweet potatoes to off set the heat. Dress it up any way you choose. Garnish with vegan sour cream, avocados, cilantro, tortilla strips, and serve with some wonderful corn bread to complete the meal. Enjoy!

 

INGREDIENTS:

• 1 onion, diced
• 1 green bell pepper, diced
• 1 cup diced carrots
• 3 cloves garlic minced
• 3 cups diced sweet potatoes
• 1 28oz. can Hominy drained
• 1 teaspoon cumin
• 1 Tablespoon chili powder
• 1 teaspoon coriander
• 2/3 teaspoon oregano
• 2 -14.5oz diced and fire roasted tomatoes with green chiles
• 4 cups good vegetable broth
• ½ cup lime juice
• 1/2 cup chopped cilantro
• 2 Tablespoons Olive Oil

DIRECTIONS:

Heat oil in large stock pot.

Sauté diced onion, carrots, green bell pepper and garlic until onion is translucent – about 5 minutes. 

Add spices, mix well and continue to simmer for a minute or two. 

Add broth, can tomatoes, sweet potatoes, and Hominy. Continue cooking until sweet potatoes are tender. 

Before serving add ½ cup lime juice and ½ cup chopped cilantro. Stir well and serve. 

Garnish with fried tortilla strips, avocado and lime slices. Enjoy!

Vegan Barley Vegetable Casserole

Do you ever look for a way to incorporate some greens into a tasty and delicious casserole? Look no further. This casserole has become a wonderful addition to our weekly menu. I change it up by adding black beans and salsa, or by switching up the grains to brown rice, quinoa, bulgur or couscous. This is a perfect recipe to engage in a little spirit cooking and make something uniquely your own by adding all your favorite flavors. Enjoy!

 

INGREDIENTS:

2 teaspoons canola  or olive oil     

1 small uncooked onion(s), chopped   

1 clove(s) (medium) garlic clove(s), minced     

2 cup(s) frozen corn kernels, thawed and drained     

3 cup(s) uncooked Swiss chard, thick stems removed, coarsely chopped     

14 1/2 oz canned diced tomatoes, with chilies, well-drained     

2 cup(s) cooked barley, quick-cooking recommended   

1 teaspoon ground cumin   

1/4 teaspoon dried oregano, crushed   

1/2 teaspoon table salt   

1/4 teaspoon black pepper, freshly ground   

2 spray(s) cooking spray   

1 cup shredded Daiya cheddar cheese   

DIRECTIONS: 

• Preheat oven to 350ºF.
  
• Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes. Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.
  
• Coat a 2 1/2- to 3-quart baking dish with cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before slicing into six pieces. 

Spicy Vegan Lentil Soup

Having a "decent" meal placed in front of him is a common occurrence for my husband, and though he appreciates everything I cook, he rarely goes over-the-top with his compliments of dishes I prepare. This soup hit his taste buds and he couldn't stop talking about it. Keep in mind it was just the two of us eating this entire pot of soup for many meals, and he successfully moaned his way through the last drop. Yep...it's that good! If you like spicy, if you like hearty, if you like super delicious soup, this is for you. When the weather turns chilly and you are looking for that perfect food to warm your tummy, look no further than this Spicy Vegan Lentil Soup. I promise...you will not be disappointed.

INGREDIENTS:

• 1 pound lentils (small brown type, or green french lentils)
• 2 cans diced tomatoes with spicy red peppers (plain or flavored tomatoes work just as well)
• 1 tablespoon olive oil
• 1 large bunch cilantro (flat leaf parsley may be substituted)
• 6-8 garlic cloves, peeled and finely chopped
• 2 teaspoons ground cumin
• 1 heaping teaspoon sweet paprika
• 1 teaspoon spoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon hot chilli flakes or powder
• 1 cup diced celery
• 1 cup diced carrot
• 1 cup diced onion
• 6 cups "no" chicken or veggie broth
• Salt

DIRECTIONS:

In large soup pot or dutch oven, saute garlic, onion, celery and carrots for 5 minutes over medium heat stirring constantly to prevent burning. Add cumin, paprika, turmeric, cinnamon and chili flakes and stir for another minute. Add diced tomatoes and cook for 3 minutes. Add lentils and broth, bring to boil and then turn to simmer for approximately 30 minutes. Add salt to taste, stir well. Check seasonings and adjust as needed. When lentils are tender, but not mushy, soup is ready. Ladle into warmed bowls and garnish with chopped cilantro. Serve with some crusty bread and you have the perfect meal. Enjoy!

Vegan Summer Couscous Salad

I adore couscous salad. It's light, simple, flavorful and compliments any meal. It is such an easy salad to prepare, so it's perfect for mid-week meals. Couscous is great mixed with grains such as quinoa, brown rice, or bulgur, but stands beautifully alone as well. I love the simplicity and texture of this salad and hope you do as well. 

INGREDIENTS:

• 1 box Organic Whole Wheat Couscous (10 oz), cooked according to package directions
• 1 can chickpeas, drained, rinsed and roughly chopped
• 1 red pepper finely, chopped
• 1 cup green onions, chopped (may substitute red onions or vidalia onions)
• 1 cup English cucumber, chopped
• 1 cup tomato, cored, seeded and chopped
• 1/4 cup fresh parsley leaves, chopped
• 1 cup Kalamata olives, thinly sliced
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 2 to 3 limes, juiced

DIRECTIONS:

In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste. Chill for an hour or more prior to serving. Enjoy!

Vegan Carrot Cupcakes with Orange Cream Cheese Frosting

With autumn approaching my mind always wanders to hearty baked goods whose savory goodness permeates my home with the aromatic scents of cinnamon and nutmeg. These Vegan Carrot Cupcakes accomplished just that. I added currants and coconut to mine because my family loves cupcakes chocked full of texture. Any additions are purely optional. As you know I encourage and embrace spirit cooking. If you feel confident....mix it up. I added the apple cider vinegar to help them rise with all the extras, however, if you don't add additional nuts, coconut or raisins, you could definitely eliminate it. The Orange Cream Cheese Frosting topped these hearty cupcakes to perfection and sent everyone's taste buds begging for more. If you're looking for some lovely autumnal dessert to please every palate I suggest you give these a try. Bon Appétit!

INGREDIENTS:

• 1 1/2 teaspoons baking powder
• 1/2 cup unsweetened applesauce
• 2 1/2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 2 cups carrots, finely grated
• 2 teaspoons apple cider vinegar (optional)
• 1 cup crushed pineapple
• 1 cup coconut (optional)
• 1 cup currants or raisins (optional) 
• 1 cup chopped nuts (optional)

DIRECTIONS:

1. In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
2. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
4. Mix well.
5. Add flaked coconut, nuts, currants or raisins if desired. (If adding extras, add 2 teaspoons apple cider vinegar)
6. Scoop mixture into 18-24 cupcake liners.
7. Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
    
    
   Orange Cream Cheese Frosting!

   1 stick Earth Balance Vegan Buttery sticks softened
   1 8oz. container Tofutti cream cheese
   1 8oz package confectioners (powdered) sugar sifted, more if needed for right consistency
   1 1/2 teaspoons orange extract
   zest of one large orange
   
   
   Cream together cream cheese and softened Earth Balance buttery stick, add orange extract and mix well. Slowly add the confectioners sugar at slow speed until all the sugar has been incorporated. Add the zest of one orange and beat on high until light and fluffy. Frost and enjoy!
   
   
   

Vegan Blueberry Lemon Cream Cheese Turnovers

What a simple and wonderfully delicious light dessert. With the plethora of fresh plump organic blueberries available now, these lovely little triangles make the perfect finish for a light brunch or dinner. And honestly....who doesn't love the buttery crunch of puff pastry. 

INGREDIENTS: 

• 8 ounces vegan cream cheese at room temperature
• 4 tablespoons granulated sugar plus extra to sprinkle before baking
• 1/4 cup confectioners (powdered) sugar for dusting
• 1 teaspoon cornstarch
• 1 teaspoon lemon extract
• 2 teaspoons lemon zest
• 1 cup fresh blueberries, preferably organic
• 1 package (2) sheets puff pastry thawed

DIRECTIONS:

Line a baking sheet with parchment paper. Set aside.


Preheat over to 375 degrees F.

In a small bowl, mix together the vegan cream cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.

Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cut each sheet into four - 6" squares.

Lay a pastry square on a work surface and brush the edges with non-dairy milk. In the center of the square, place 2 heaping tablespoons of blueberry filling. Carefully press the edges together to seal them well with fork tines. Transfer to the cookie sheet. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the non-dairy milk  and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.

Serve warm or let cool to room temperature. If desired dust with powdered sugar and serve. Enjoy!

Vegan Greek Ravioli Salad

Quick, easy and super versatile, this Greek Ravioli Salad is the perfect summer entree. Take a fabulous Greek Salad and kick it up a notch by adding some savory and delicious Organic Artichoke and Olive Ravioli, and voila...a little plate of heaven. Yes, there are frozen vegan raviolis available and they are super delish. Rising Moon Organics (available at Whole Foods) makes a wonderful selection using soy ricotta. Though these raviolis are lovely with some sweet tomato basil sauce, on warmer evenings our palates cry out for something light, crisp, and packed with fresh summer flavors. This salad certainly fits the bill. This is a perfect salad to engage your spirit. If you have a bottled dressing you like, use it. If you want to change the salad up, do it. Cooking is about being creative, and making foods that please your eye and satisfy our palates. Have fun and enjoy! These ingredients make 2 very large entree salads, or 4 luncheon salads.

INGREDIENTS:

SALAD

• 1/2 English cucumber, thinly sliced 
• 2 medium heads organic romaine lettuce
• 8 ounces organic grape tomatoes, sliced in half lengthwise
• 1/2 cup Kalamata olives
• 1/4 red onion sliced
• 8 oz. package Rising Moon Organics Artichoke & Olive Ravioli 
• 1/2 cup vegan feta cheese

DIRECTIONS:
Cook ravioli according to package directions, rinse in cold water and set aside. Prepare Greek Salad Dressing. Toss raviolis in Greek Salad Dressing and refrigerate for an hour. 

Assemble your Greek Salad on plates. Using tongs remove your raviolis from dressing and place on salads. Garnish with vegan feta cheese. Drizzle with remaining dressing.
 

GREEK SALAD DRESSING

• 1 1/2 c. olive oil
• 1/4 c. white vinegar
• 1/4 c. fresh lemon juice
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1 tbsp dried whole oregano
• 2 small cloves garlic, minced 
• 2 teaspoons tahini (optional)                                                                     
  Combine all ingredients in a jar; cover tightly and shake vigorously. Chill dressing at least 2 hours. Shake again just before serving.
  
    
   _________________________________________________________________
  
  This recipe for Vegan Feta Cheese comes from the happyherbivore.com and is super delicious.  
  
  VEGAN FETA CHEESE
  

  INGREDIENTS:

  1 pound extra-firm tofu
  2 tbsp water
  4 tsp yellow miso paste
  ¼ cup red wine vinegar
  1 tbsp lemon juice
  1 tsp salt
  2 tsp basil, dried
  1 tsp oregano or majarom, dried
  ¼ tsp rosemary, dried
  2 tbsp nutritional yeast
  

  INSTRUCTIONS:

  Break tofu into a few large pieces in a mixing bowl and set aside. Whisk all remaining ingredients, except nutritional yeast, together. Pour over tofu and mix with your hands, crumbing the tofu into smaller pieces as you go. Set aside and let rest for 10 minutes. Sprinkle 1 tbsp of nutritional yeast over top and mix. Taste, adding more nutritional yeast if desired.