Braised Daikon and Rutabaga Recap

This is a SUPER healthy and delicious macrobiotic meal made with amazing root veggies!


Ingredients:
1 rutabaga
1 daikon radish
2 tbsp ume plum vinegar (or more to taste)


Directions:
Peel the rutabaga and daikon, then cut them into slices about 3/4 inch thick.  Place all the pieces in one even layer in a deep skillet.  Pour enough water in to just cover the tops of the vegetables.  Pour the ume vinegar over top of the vegetables.  Cover and bring to a boil over medium heat.  Once the water is boiling, turn the heat down to low, and let it simmer until all the liquid is absorbed into the vegetables.  Serve with a whole grain, such as brown rice.


Note:
You could also add tamari soy sauce or rice wine vinegar if you want to experiment with the taste of the braised veggies!

Corn and Pea Fritter Recap

These are super easy and quick to make.  They travel well, and are great to bring to parties!


Ingredients:
1/2 cup whole wheat flour
1/2 cup cornmeal
3/4 tsp sea salt
1/2 tsp chipotle pepper
1/4 tsp paprika
1/4 tsp cumin
1/2 tsp baking powder
1/4 cup water
1/2 cup unsweetened soy milk or rice milk
3/4 cup corn
3/4 cup peas




Directions:
Combine all the dry ingredients.  Once they are evenly mixed, add the water and "milk" and whisk until you get an even texture.  Stir in the corn and peas.  Heat a couple tbsp of oil in a cast iron skillet over medium heat.  Using a spoon, drop some of the batter in the skillet, and flatten with the bottom of the spoon.  Once they are golden brown, use a spatula to flip them over.  When the become golden brown on the other side, remove from skillet, and place on paper towel to remove excess oil.

Note:
Don't be afraid to substitute ingredients!  Try these with different seasonings, or different vegetables.  Be sure to let us know how you like them!

Vegan Mexican Casserole Recipe

Here is our delicious, super easy-to-make vegan Mexican Casserole recipe.  It's made with simple ingredients, and the mix of colors and flavors are fantastic.

Ingredients:
3 Cups Mashed Black and Kidney Beans
2 Cups Brown rice
Organic Salsa
Pepperjack Style Daiya Vegan Cheese
Homemade Guacamole (Recipe HERE)


Directions:
Preheat oven to 400 degrees.  Scoop the mashed beans into your casserole dish and spread evenly.  Next, spread a thin layer of homemade guacamole evenly in your dish.  Then put a thin layer of brown rice.  Spread a layer of salsa on top of the rice.  Sprinkle the pepperjack Daiya on top.  Bake in the oven for approximately 10 minutes, or until the Daiya is melted.  Let cool for a few minutes, and serve!

Vegan Adobo Recipe

Filipino food is known for its bold flavors--adobo is a signature dish with a sour, tangy taste and appetizing aroma.  Be advised, the smell of this dish is amazing.  You may be tempted to eat it before it's ready.  :)

Ingredients:

2  8 oz. Packages of Cubed Seitan (or Firm Tofu)

6 Cloves Garlic

1 Tsp Ground Ginger

1 Tsp Paprika
5 Bay Leaves

1/2 Cup Tamari Soy Sauce

1 Cup White Vinegar

2 Cups Water

2 Leeks

1 Cup Carrots

Sea Salt and Black Pepper to Taste

Directions:

Rinse your veggies before cooking.  Dice the leeks and set aside.  Cut the carrots into thin strips and set aside.  Chop the seitan into small chunks and set aside.  Heat oil on a pan over medium heat.  Once the oil is hot, press the garlic into the pan, stir, and cook for a couple minutes.  Add the leeks, stir, and cook for a couple minutes.  Add the carrots, stir, cook for a couple minutes.  Add sea salt.  Add seitan and stir.  Cook for a couple minutes.  Add water, vinegar, tamari, paprika, ginger, black pepper, and bay leaves.  Stir everything evenly.  Turn heat up to medium high, place lid on the pan, and bring liquid to a boil.  Cook for approximately 30 minutes, or until the liquid is all gone.  Remove the bay leaves, and serve with brown rice!  Enjoy!

Vegan "Chicken" Enchiladas Recipe

For this recipe, we collaborated with our friends over at Food Empowerment Project and Vegan Mexican Food.

Ingredients:
14.5 oz. Can Diced Tomatoes with Green Chilies
4 oz. Can Tomato Paste
8 oz. Container Vegan Sour Cream (Follow Your Heart brand is GREAT)
2 Cloves Garlic
1 Tsp. Ground Cumin
1 Tsp. Red Pepper Flakes
Sea Salt and Black Pepper to Taste
8 oz. Cubed Seitan or Firm Tofu
1 Large Leek
1 Bell Pepper
10 Whole Wheat Tortillas
1 bag Daiya Cheese.  (or 1/2 cheddar, 1/2 mozzarella)


Directions:
Rinse your veggies before cooking.  Preheat oven to 325 degrees.  Pour can diced tomatoes and "sour cream" into a food processor or blender.  Puree until it is blended evenly, and set aside.  Dice the leek, bell pepper, and seitan.  Put some oil in skillet, and heat on medium.  Once it is hot, saute the leeks until they are tender.  Press the garlic (or mince the garlic) into the skillet.  Add the cumin, red pepper flakes, and bell pepper.  Stir and cook until the bell pepper is a nice, vibrant color.  Add the seitan, and turn the heat up to medium high, stirring continually.  Once the seitan starts browning, add the tomato paste, and mix evenly.  Sprinkle half of the Daiya in the skillet, and let it melt.  Once it has melted, take the skillet off the heat.  Add sea salt and black pepper to taste.  Lightly grease a casserole dish.  Scoop some of the seitan mixture into a tortilla, roll the tortilla, and put it in your casserole dish with the fold facing down.  Continue doing this until you have filled all the tortillas.  Pour the tomato/sour cream mixture on top of the tortillas.  Take the remainder of the Daiya and sprinkle it on top.  Bake this for 10 minutes, and then broil for an additional minute.  Let it cool for a minute, and serve!

Vegan Pizza Recipe

Every once in a while you just need a pizza.  Here is our simple and quick pizza recipe.  Oh, and it is DELICIOUS too!

Ingredients:
Sauce:
2 lbs. Tomatoes
3 Cloves Garlic
1 Leek
1/2 Bunch Kale
1 Sprig Basil
3 Sprigs Oregano

Pizza:
Organic Cornmeal Pizza Crust (or whatever you can find)
1 Can Artichoke Hearts
1 Package Shiitake Mushrooms
Mozzarella Style Daiya Vegan Cheese


Directions:
Rinse your veggies before cooking.  Preheat oven to 425 degrees.  Dice the leeks and set aside.  Dice the tomatoes and set aside.  Dice the artichokes and set aside.  Remove the stems from the shiitake mushrooms and dice the caps, set aside.  Coarsely chop the basil and oregano, set aside.  Coarsely chop the kale, and set aside.  Put some oil in a pan, and heat on medium.  Once the oil is hot, press the garlic into the pan and stir.  Add the leeks, stir, and cook for a couple minutes.  Sprinkle in some sea salt.  Pour in the tomatoes and stir.  Cook for a few minutes.  Add crushed black pepper to taste.  Add the oregano, basil, and kale.  Cook for a few minutes until the greens wilt down.  Pour this into a food processor, and puree until blended evenly.  Make as smooth or as chunky as you prefer!  Add sea salt and pepper to taste.  Spoon some of the sauce onto your pizza crust.  Sprinkle the mozzarella Daiya onto the pizza.  Sprinkle the shiitake mushrooms and artichokes on top of the Daiya.  Bake for approximately 12-15 minutes.  Let cool for a minute and serve!

Note:
You will have plenty of extra sauce, and probably extra mushrooms and artichokes as well.  You can use this to make some delicious pasta dishes, or whatever else you can think of!  Experiment and enjoy!

Vegan Chocolate Pumpkin Pie Recipe

Another great pumpkin recipe!  Gosh, we love pumpkin!  This is a rich pie, so you will only want to eat a little at a time.  Unless, of course, you are a pumpkin and chocolate fiend like me!

Ingredients:
1 Can Pumpkin Puree
2 Tsp Arrowroot Powder
1/4 Tsp Sea Salt
3 Tbsp Agave Syrup
1 1/4 Cup Grain Sweetened Chocolate Chips
1 9-inch Pie Crust


Directions:
Preheat oven to 425 degrees.  Pour chocolate chips into a small pot.  Fill a larger pot with water, and heat until it is just shy of boiling.  Then put the smaller pot in the larger pot to melt the chocolate chips.  The water in the larger pot can make things tricky, so be careful--the smaller pot may make things shift around.  Pour the pumpkin puree into a mixing bowl and add the arrowroot powder, sea salt, and the agave.  Blend evenly with a hand mixer or food processor.  Pour the pot of melted chocolate chips into the pumpkin mixture.  Blend this mixture together evenly.  Pour the mixture into the pie crust and bake for 15 minutes, then reduce the heat to 350 and bake for 35 more minutes.  Take it out of the oven and refrigerate for at least 2 hours.  Then it is ready to serve!

Vegan Egg Nog Cheesecake Recipe

This is a great cheesecake to serve around the holidays.  Super festive and fun!

Ingredients:
1 9-inch Pie Crust
3/4 Cup Silk Egg Nog
2 Eggs Worth of Egg Replacer
1/4 Cup Agave Syrup
16 oz. Container Vegan Cream Cheese
1/2 Tsp Nutmeg
2 Tsp Vanilla Extract
1/4 Tsp Sea Salt
2 Tbsp Flour


Directions:
Preheat oven to 325 degrees.  Pour "cream cheese" into a mixing bowl.  Add the agave syrup, flour, nutmeg, and sea salt.  Mix thoroughly.  Add the Silk nog and the vanilla extract, and mix thoroughly.  Add the egg replacer, and mix thoroughly.  Pour the mixture into the pie crust.  Put the pie in the oven for 30 minutes.  Take the pie out and put it in the fridge to chill for at least 2 hours.  The pie will then be ready to serve!

Vegan Gluten-Free Pumpkin Bread Recipe

I LOVE pumpkin.  It is full of amazing nutrients and it is so delicious!  Here is a great pumpkin bread for you to try!


Ingredients:
3 Cups Flour
1 Can Pumpkin Puree
1/2 Tsp Sea Salt
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Tsp Nutmeg
1 Tsp Cinnamon
3 Eggs Worth of Egg Replacer
1 Cup Agave Syrup
1 Cup Oil


Directions:
Preheat oven to 350 degrees.  In a medium mixing bowl, add the oil and agave and mix thoroughly.  Then add the egg replacer and mix thoroughly.  Add the can of pumpkin puree and mix thoroughly.  In a separate bowl mix together the flour, sea salt, baking soda, baking powder, nutmeg, and cinnamon evenly. Next, pour the wet ingredients into the dry ingredients and mix evenly.  Pour into a greased loaf pan or baking pan.  Bake for 1 hour, or until the loaf is cooked throughout.  Let cool, and serve!


Note:
Try making this bread with different types of flour to get different consistencies.  Also try making this bread with chocolate chips for a delicious treat!

Vegan Cauliflower Leek Soup Recipe

This is our take on the traditional potato leek soup.  Cauliflower is so much more nutritious than potatoes and they add a great flavor to the soup!  It's perfect for cold weather, and for sharing with friends and family.


Ingredients:
2-3 Qt. Vegetable Broth (depending on how thick you want your soup)
1 Head Cauliflower
3-4 Good Sized Leeks
1 Bunch Kale


Directions:
Be sure to clean your veggies before cooking.  Dice the leeks.  Chop up the cauliflower.  Remove the kale from the stems and coarsely chop it.  Drizzle some oil in the bottom of the pot, and heat on medium.  Once the oil is hot enough, add the leeks and saute for a couple minutes until they are tender.  Add the kale and saute for a couple minutes.  Add the cauliflower and the vegetable broth.  Turn the heat up to medium high, and bring soup to a boil.  Cook until the cauliflower is super tender.  You can check tenderness by using a fork--you should be able to poke through the cauliflower with relative ease.  Once the cauliflower is tender, turn off the oven.  Once the soup stops boiling, puree with a hand mixer or in a food processor.  Be mindful of splashes--it's hot!  Add garlic pepper seasoning and sea salt to taste.  Mix thoroughly and serve!

Vegan Seitan-Leek Pie Recipe

Pies, like casseroles, are so much fun to make!  All your delicious and healthy foods in one baking dish and served as a beautifully layered meal!  Or you can serve it in ramekins, which just makes casseroles cuter, if that's possible.


Ingredients:
10 Golden Potatoes
Carrots (equal to the volume of the potatoes)
Cheddar Style Daiya Vegan Cheese
2 Packages Cubed Seitan
2 Leeks
1  4oz Package Maitake Mushrooms
4 Tbsp Flour
1 Cup Sweet Corn
1 3/4 Cup Unsweetened Almond Milk


Directions:
Be sure to clean your vegetables before cooking.  Preheat oven to 350 degrees.  Bring a pot of water to a boil.  Dice the potatoes and carrots.  Once the water is boiling, add 2 pinches of sea salt.  Add the potatoes and carrots to the boiling water.  Boil the vegetables for 10-12 minutes, or until soft.  While that is boiling, dice the leeks and the maitake mushrooms.  Chop the seitan cubes into 1-inch chunks.  Once the potatoes and carrots are soft, drain them and return them to the pot.  Mash this mixture evenly.  Drizzle some oil onto a pan and heat over medium heat.  Once the oil is hot, add the leeks to the pan, stir, and cook for a couple minutes, until they are tender.   Add the seitan to the pan, stir, and cook for a few minutes.  Add the mushrooms, stir, and cook for a couple minutes.  Sprinkle flour evenly in the pan.  Pour in the almond milk, and stir evenly, and bring to a boil.  Cook 5 minutes, stirring occasionally.  Turn the heat down to low.  Season with crushed black pepper, minced onion, and garlic powder to taste.  Stir evenly.  Add sweet corn, and mix evenly.  Add 1 Cup cheddar Daiya, and mix evenly until the Daiya starts melting.  Scoop this mixture into individual ramekins (or a casserole dish).  Scoop the potato-carrot mixture on top of that.  Top it off with cheddar Daiya and bake for 10-15 minutes, or until the Daiya is melted.  Serve and enjoy!

Vegan Philly Cheese Recipe

My sister is in the Philly region, so we just had to make our own version of the Philly Cheesesteak!


Ingredients:
1 Cup Shiitake Mushrooms
1 Red Bell Pepper
Vegenaise (vegan mayonnaise)
1 Package Seitan
Mozzarella Style Daiya Vegan Cheese
Rolls
Sea Salt
Minced Onion
Black Pepper
Garlic Pepper Seasoning
Hot Sauce


Directions:
Be sure to rinse your veggies before cooking.  Remove the stems from the shiitake mushrooms and chop the caps into strips.  Remove seeds from the bell pepper and slice into strips.  Slice the seitan into thin strips.  Set these all aside.  Pour 3/4 Cup of Vegenaise into a medium mixing bowl.  Add 1 Cup Daiya and mix thoroughly.  Add a small amount of hot sauce, to taste, and mix thoroughly and set aside.  Drizzle a pan with oil and heat on medium.  Once it is nice and hot, add the bell pepper and mushrooms and stir.  Add the seitan and stir.  Sprinkle 2 pinches of sea salt in the pan.  Sprinkle minced onion, garlic pepper, and black pepper to taste and stir.  Add a little bit of water if the mushrooms start sticking to the pan.  Saute for a few minutes, until everything is fully cooked.  Add the sauce mixture to the pan and mix thoroughly.  Turn the heat down to low, and keep stirring as the Daiya melts.  Once the Daiya is all melted, put your cheesesteak mixture onto your rolls and serve!

Vegan Artichoke Dip Recipe

This dip is AMAZING!  We always serve this at a party, and EVERYONE loves it whether they are vegan or not!  If you serve it, make sure to make double the portions, because it will fly out of the dish.  Make sure you have extra chips or veggies to dip.  Better yet, make triple the portions.  It's that good.

Ingredients:
2  8.5 ounce Cans Artichoke Hearts in Water
1 Cup Vegenaise (vegan mayonnaise)
1 Cup Parma (vegan parmesan)
Black Pepper to taste


Directions:
Preheat the oven to 350 degrees.  Drain the water from the artichoke cans, and using a wooden spoon press as much water out of the hearts as possible.  Pour the hearts into a large mixing bowl and thoroughly mash with a wooden spoon.  Add the Vegenaise and mix evenly.  Pour the Parma into the bowl and mix thoroughly.  Add black pepper to taste.  Pour into a casserole dish.  Bake for 30 minutes.  Serve immediately, and be prepared to watch this dip go quickly!

Note:
There are a few different flavors of Parma.  Try each one for a slightly different tasting dip, and let us know which one you like best!

Vegan Mac(ro) and Cheese Recipe

A healthy take on the traditional mac 'n cheese.  This dish is super healthy and chock full of goodness!  And it tastes AMAZING.

Ingredients:
1/2 Head Cauliflower
1 Cup Shiitake Mushrooms
1 Package Cheddar Style Daiya Vegan Cheese
1 Box Quinoa Pasta (or any grain pasta)
Rice Milk


Directions:
Always clean your veggies before cooking.  First, bring a pot of water to a boil.  Take the stems off the mushrooms and slice the caps into strips.  Cut the cauliflower in half, and chop that half into chunky pieces.  Once the water is boiling, add a couple pinches of sea salt and the cauliflower.  Cover the pot and boil for approximately 5 minutes.  Add the box of pasta and the shiitake mushrooms and boil for approximately 8 minutes (or however long your pasta needs to cook).  Drain and return empty pot to stove.  Put 1 Cup of rice milk in the pot and turn the stove on low.  Add 1/2 bag of cheddar Daiya and stir until the Daiya melts and becomes creamy.  Add black pepper and minced onion to taste.  Pour the cauliflower, mushroom, pasta mixture back into the pot and mix evenly.  Serve this deliciousness immediately!

Vegan Ranch "Shiitocolli" Recipe

Here is a fun and super healthy saute for you to try!  Plus, it's fun to say.  (Go ahead, try it.  It's fun.)  If anyone asks, just tell them it's a mix of shiitake mushrooms and broccoli (because it is).


Ingredients:
3 Heads of Broccoli
1 Package Shiitake Mushrooms
1 Package Seitan
Homemade Ranch Dressing (Recipe HERE)


Directions:
Always clean your veggies before cooking!  Chop broccoli into bite-sized pieces.  Remove the stems of the mushrooms and dice the mushroom caps.  Cut the seitan into bite-sized pieces.  Coat bottom of pan with oil, and heat on medium heat.  Once the oil is heated, add the seitan and mushrooms.  Saute for a few minutes.  Add the broccoli.  Add 1/2 Cup of water, put lid on pan and cook for a few minutes, or until water is all absorbed.  Pour homemade ranch dressing on top and mix evenly.  Serve with brown rice (or your favorite whole grain).

Vegan Ranch Dressing Recipe

This is so easy to make!  You can use this as a dip for veggies or as a salad dressing.  Or if you're feeling adventurous, try it on a pasta salad, or put it on a sandwich!  Super versatile.


Ingredients:
1 Cup Vegenaise (vegan mayonnaise)
1/4 Cup Unsweetened Soy Milk
1 Tbsp Apple Cider Vinegar
3 Cloves Garlic
1/4 Tsp Sea Salt
1/4 Tsp Black Pepper
1/2 Tsp Dill
1 Tsp Minced Onion


Directions:
Pour ALL ingredients into a food processor.  Blend evenly.  Serve!  Easy, right?