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!
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!
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!
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!
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!
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!
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!
