2 tortillas (or wraps)
2 tbsp cream cheese
2 cups fresh spinach
1 cup grated carrot
divide & spread cream cheese evenly over wraps. top with carrot & spinach. fold like a burrito, or roll up & slice into 1 inch pieces.
make it vegan: use soy cream cheese.Add comment May 28th, 2008
3/4 c. onion, chopped
3 cloves garlic, grated
1 c. carrots, chopped
1 c. celery, chopped
1/2 block tofu, cut into small chunks
3/4 c. vegetable stock
1 c. peas
1 c. flour
1 1/2 tsp baking powder
pinch of salt
1/4 c. & 2 tbsp margarine
1/4 c. milk
in a skillet, cook onion about 2 minutes or until tender. add garlic, carrots, and celery. cook another 4 minutes. add tofu, vegetable stock and peas. once everything is cooked through, dump mixture into an 8 x 8 inch baking dish.
in a small bowl mix together flour, baking powder and salt. add the margarine, using 2 butter knives to cut it into the flour. add the milk and mix well. divide the dough in fourths, and form into balls. slightly smash the balls and place over the veggies. cook at 350 degrees for about 12 minutes, or until biscuits are slightly browned around the edges.
as you can see, this isn’t really a pie but it works the same. i’ve always loved pot pies, the frozen kind you pop in the oven but it seemed easier to make than to try and find a vegan one. this was my first attempt, and it turned out awesome. if you have veg gravy, replace the stock with that to make a thicker sauce.Add comment May 20th, 2008
2 tsp olive oil
2 garlic cloves, grated or minced
1/2 large or 1 medium onion, diced
1 large can(28 oz) vegetarian baked beans, drained
1 can (14 oz) diced tomatoes, drained
bread
heat oil in a large nonstick skillet and add garlic and onion. cook until tender, about 4-5 minutes. add beans and tomatoes. bring to a boil, then let simmer on low for another 5 minutes. use a slotted spoon to serve on bread slices.
cheese would be great melted on top if you have it on hand.1 comment May 12th, 2008
2 or 3 soy sausage links
1 tsp olive oil
1 can diced tomatoes
½ cup onion, diced
1 cup frozen corn
2 or 3 zucchini or yellow squash, cubed
cooked rice
heat oil in a large skillet over medium-high, cook sausage thoroughly and set aside on a plate. if needed, blot with paper towel. once cool enough, slice sausage into 1 inch pieces. add zucchini and onion to pan and cook until heated through. add tomatoes and corn, bring to a boil. add sliced sausage and turn heat to low. simmer about 5 minutes. serve over hot rice.
this would also be great served over a hot baked potato or pasta.Add comment May 5th, 2008
1/2 tsp olive oil
1 cup sliced mushrooms
1/4 cup sliced onion
2 slices bread
1 tsp nayonaise
4 slices tomato
2 basil leaves, chopped
in a small skillet heat oil over medium. add mushrooms and onion. cook 4-5 minutes, or until heated through. meanwhile, spread nayonaise over both slices of bread. evenly spread mushrooms and onion over bread. add tomato slices and basil.
i had just gone to the store the night before so i had a ton of veggies, but didn’t know how to put them together (other than a salad) for a quick lunch. i was actually quite surprised at how well it turned out.3 comments April 29th, 2008
1 tsp olive oil
2 cloves garlic, minced
1 small can diced green chilis, drained
2 cups bell peppers, chopped (any color you like)
1/2 cup onion, chopped
1 can black beans, drained & rinsed
1/2 cup corn
1/2 avocado, diced
salsa
tortillas
in a large skillet heat oil over medium . add garlic and chilis. cook 2 minutes, then add bell pepper and onion. cook until tender. (peppers should still be bright in color, and have a bite to them) add black beans and corn. heat thoroughly. serve on warm tortillas, and top with avocado and salsa.
i’ve been making these burritos for quite a few years, and almost every time they turn out slightly different, mostly because i usually have all the ingredients on hand, but sometimes i’ll have to skip something. either way, they turn out great. if you have ranch or sour cream, i would highly recommend topping the burrito with one.3 comments April 23rd, 2008
1 tsp olive oil
1/2 onion, chopped
1 can (14 oz) beans; black, pinto, or kidney, any you like
1/2 cup frozen corn
1 can (14 oz) diced tomatoes
1 can diced green chilis
1/2 tsp garlic powder
1/2 tsp chili powder
1 pinch cayenne pepper (optional)
avocado, chopped (for garnish)
tortilla chips
in a large sauce pan, heat oil over medium heat. add onion and cook until tender, about 3 minutes. add the rest of the ingredients and cook thoroughly. garnish with avocado & serve with tortilla chips.
you can top the soup off with sour cream, cheese, and chives for something a little different.
Add comment April 19th, 2008
1/4-1/2 cup apple sauce (depends on the size of bread)
2 slices bread
margarine
1/8 tsp cinnamon
1 tsp sugar
heat a small skillet over medium heat. meanwhile in a small bowl mix together cinnamon and sugar. butter the bread and place one slice in skillet, butter side down. spread applesauce over bread and top with other slice. sprinkle with cinnamon sugar mixture, and flip when bottom slice is browned. repeat on the other side. cut in half to serve.
probably the strangest use for apple sauce, i was a little apprehensive to making these but they turned out much better than i imagined. this sandwich is great for any meal, or snack. i usually make extra cinnamon sugar to use later and for other recipes. i’ve always used plain unsweetened applesauce, but they now have flavored kinds which would also work.Add comment April 15th, 2008
1 lb whole-wheat spaghetti (or regular pasta if you prefer)
1 tbsp. vegetable oil
1 red bell pepper, thinly sliced
½ onion, thinly sliced
1 cup frozen peas
4 cloves garlic, grated
1 (2-inch) piece ginger root, grated
1 (10-ounce) pkg frozen edamame
3 tbsp. hoisin sauce
2 limes, juiced
hot sauce, to taste
¼ cup chopped cilantro
¼ cup chopped mint leaves
cook pasta according to directions, reserving 1/2 cup liquid before draining.
heat oil in a large skillet over high heat. add peppers, onions, peas, garlic and ginger. cook 2 minutes. add edamame and heat through. add hoisin, juice of limes, hot sauce and pasta liquid. add pasta and toss to coat. turn off heat and add cilantro and mint. serve in bowls.
hoisin sauce is common in asian cooking and can be found in the asian section at most grocery stores.1 comment April 12th, 2008
1 1/2 cups tortilla chips
1 large can pinto beans, drained
1 can diced tomatoes, drained
1/2 cup onion, chopped
1/2 cup corn
1 tsp chili powder
1 tsp steak seasoning
1 tsp garlic powder
grease an 8 x 8 inch baking dish. crush tortilla chips, or use what’s at the bottom of the bag, and cover bottom of dish. in a bowl mix together the rest of the ingredients. pour over chips. place in 350 degree oven and cook 30 minutes, or until heated through.
if you have cheese grate about 1/2 cup and sprinkle over mixture before baking. salsa can be used to top this off after cooking. you can also skip the crushed tortilla chips, and use whole ones to eat the casserole with instead of a spoon. despite the name steak seasoning is vegan. it’s just a blend of spices that tastes great on nearly everything and it adds tons of flavor to this dish.2 comments April 7th, 2008
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