"Veganized" Barbecue Sauce

Many store bought barbecue sauces have honey in them, so we have "Veganized" our own! This recipe is simple and makes approx. 4 cups. We make "Sloppy Jodi's" with this barbecue sauce. It is great on anything that needs a sweet and tangy boost! Let's face it, barbecue sauce just tastes good, you could eat this one with a spoon (we have)!

*To store: Pour unused barbecue sauce into a large glass jar with a lid and refrigerate (if you think you'll be using it within a couple of weeks) or freeze the leftover barbecue sauce for another day.

1 T canola oil

1 medium onion, chopped fine

4 cloves of garlic, minced

1 t cayenne pepper

1 can of crushed tomatoes (28 oz)

1/3 c molasses

1/3 c white vinegar (we have also used apple cider vinegar OR rice wine vinegar)

2 T Vegan cane sugar

1 t dry mustard powder

2 t liquid smoke

Saute the onion in canola oil until browned, add the garlic and saute for another minute. Add the cayenne pepper, tomatoes, molasses, white vinegar, sugar, dry mustard powder and liquid smoke. Simmer for approx. 30 minutes.

*"Sloppy Jodi's " recipe is found on our blog homepage!

Falafel Pita Pockets

This burger alternative is loaded with protein! We try to make our own pita bread whenever time allows. If you don't have the time, look for store bought pita bread with the least amount of sodium. Makes 4-4" patties (after they come out of the oven, cut patties in half to fit in pitas)

1 - 15 oz can garbanzo beans (chick peas)

1/4 c carrots, shredded

2 T sesame tahini paste

1/2 t ground cumin

2 T unbleached flour

1 T water

1 - 1/2 t garlic, crushed

1/8 t black pepper

If you have a food processor, use it for this recipe! If not, get ready to stir. Rinse, drain and mash beans with 2 T tahini paste, 2 T flour, 1 T water, 1 1/2 t garlic and 1/8 t black pepper. Make patties (oil your hands first, the dough is sticky) and place on a oiled cookie sheet. Bake at 425 for 20 minutes (turn over after 10 minutes to brown both sides). Cut pita's and falafel's in half. Place falafel in pita and top with lettuce, tomato, sliced red pepper or any other topping you prefer. Drizzle soy yogurt sauce over the top!

Serve with soy yogurt sauce:

1 T tahini paste

1/3 c soy yogurt

2 T fresh squeezed lemon juice

Amy's Favorite Cinnamon Rolls

There's nothing quite like fresh hot cinnamon rolls right out of the oven! These take time, but again if you have a food processor, use it! The more you make these the easier the recipe gets! We whip these up in no time now! You can also use this dough for our Pink Vegan Monkey Bread recipe on 1/12/11!

3/4 c soy, almond OR rice milk

1/4 c "Earth Balance" buttery spread or sticks, softened

3 1/4 c unbleached flour

1 pkg instant dry yeast

1/4 c Vegan cane sugar

1/4 c plus 2 T water

2 T corn starch or 1 T flax meal mixed with 2 T water (both of these methods work as an egg replacer for this recipe)

Heat the soy milk in a saucepan until it bubbles, stir so it doesn't scorch. Remove from the heat and mix in the 1/4 c of "Earth Balance" buttery spread or sticks. Let cool until lukewarm.

In a large mixing bowl (or processor) combine 2 1/4 c flour, yeast and sugar, mix well. Add the water, cornstarch and the soy milk/"Earth Balance" mixture, beat well. Add the remaining flour 1/2 c at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes (food processor does the kneading for you). Cover the dough with a damp cloth and let rest for 10 minutes.

Meanwhile, in a small bowl, mix the brown sugar, cinnamon and 1/2 c of "Earth Balance" buttery spread or sticks

1 c packed Vegan dark brown sugar

1 T ground cinnamon

1/2 c "Earth Balance" buttery spread or sticks, softened

*Raisins and nuts are optional

Roll the dough out into a 9" x 12" rectangle. Spread the dough with the "Earth Balance/sugar mixture and sprinkle with raisins and pecans (optional).

Looking at your rectangle, roll the 12" side towards you and pinch seam to seal. Cut into 12 equal size rolls (we use a pizza cutter or sharp knife)and place cut side up in an oiled baking dish or pan that will accommodate 12 rolls. Cover and let rise until doubled, approx. 30 minutes. Preheat oven to 375 degrees.

Bake for 20 minutes or until golden brown.

Drizzle with glaze:

2 t agave nectar OR pure maple syrup

1 t vanilla

2 c Vegan powdered sugar OR icing sugar

4 T soy, almond OR rice milk

Combine all ingredients in a small bowl or in a liquid measuring cup and mix until smooth. Let roll s cool a few minutes and then drizzle with the glaze.

Vegan Mama Jodi's Pizza Crust

Everyone loves pizza, we often make pizza on weekends! Many of you have asked us for our pizza crust recipe, well now you have it! Ordering pizza out, buying ready made crusts or frozen pizza has to stop! We are going to help you make your own crust (let the kids top their own pizza)! This recipe makes 2 crusts, which means you can make two different pizzas or freeze one of the crusts.

Pizza dough (makes two crusts):

1 - 1/2 c lukewarm water

1 pkg active dry yeast

1 - 1/2 T molasses

2 t extra virgin olive oil

Approx. 4 - 2/3 c flour (any combination, we use half unbleached and half whole wheat)

If you have a food processor use it for this recipe! In a large bowl sprinkle yeast in water and let foam (if it doesn't foam, it's been sitting in your cupboard too long!). Add the molasses and extra virgin olive oil. Slowly add flour until the dough gets hard to handle with a spoon. Turn dough out onto a floured surface and knead the dough until soft and smooth, but no longer sticky. Form the dough into a ball, place in a clean oiled bowl, cover and let rise for approx. 20-30 minutes. Split dough in half and carefully spread out on oiled pizza pans or cookie sheets (you can sprinkle corn meal on the pan before you spread out the dough for added crispness). Add your favorite pizza or marinara sauce (we use "Trader Joe's" Organic Marinara Sauce-No Salt Added) and your favorite toppings.

*Try a "pink sauce", by adding plain soy creamer to your sauce (Amy and Tim's favorite way to have pizza, since their trip to Italy in May 2011)

Bake in a 450 degree oven for approximately 30 minutes or until crust is golden brown.

Some of our favorite toppings include:
Vegan pepperoni, "Gimme Lean" sausage, soy chorizo, meatless ground or meatless meatballs, pineapple, artichoke hearts, black or green olives, tomato slices or sun dried tomatoes, spinach, roasted red pepper, green, yellow, orange or red bell peppers, mushrooms, broccoli, yellow squash or zucchini squash, jalapeno peppers, garlic (chopped or roasted), fresh or dried basil, oregano, pepperoncinis, Vegan cheeses include; "Veganrella", "Follow Your Heart" and "Daiya" and "Teese".

Radical Rancheros (Gluten Free)

This was one of our first "egg free" breakfast dishes. Tofu is a great substitute for eggs, it absorbs all the wonderful spices you add to it. This was another dish we packed to take on our train trip down to San Diego. We mixed the spices up ahead of time and put them in a small plastic bag.

2 t canola oil

1 medium onion, minced (approx. 1 c)

1 T chili powder

2 t ground cumin

2 t dried oregano

1 - 15 oz can tomato sauce

1 pkg diced extra firm tofu (14 oz), drained

2 T fresh squeezed lime juice

1 - 15 oz can of refried beans with or without green chiles, warmed (we use Amy's brand "light in sodium" organic refried beans)

6 - 6 inch corn tortillas (warmed)

2 tomatoes, diced (2 cups)

1 avocado, diced (1 cup)

1/4 c cilantro, chopped

Heat oil in skillet over medium heat. Add onion, chili powder, cumin and oregano. Saute 5 minutes. Stir in tomato sauce, tofu and lime juice. Simmer 10 minutes. Spread beans on tortillas and top with tofu mixture. Garnish with tomatoes, avocado and cilantro.

"Luck of the Irish" Reuben Sandwiches

Since we have an Irish heritage, we grew up on corned beef and cabbage. We always have Irish coffee and corned beef sandwiches on St. Patrick's day. I thought this year's St. Patrick's Day dinner would be a great challenge, but the end result left us hungry for more! Don't wait until next St. Patrick's Day to make them!

This recipe makes 4 Reuben's

1 - 8 oz pkg tempeh, cut into 4 pieces

6 oz Vegan beer (drink the rest of the beer while tempeh is marinating)

1 T Vegan Worcestershire sauce

1/2 t caraway seeds

1/4 t liquid smoke

Cut tempeh into 4 pieces. Carefully slice tempeh in half and then slice each piece again horizontally.

In a baking dish or pan, mix beer, Worcestershire sauce, caraway seeds and liquid smoke. Add the tempeh (if you have time let the tempeh marinate for at least 1 hour, but not necessary). Leave tempeh in marinade and bake in a 350 oven for 25-30 minutes covered or until most of the marinade has evaporated.

Dressing:

1/3 c Vegan mayonnaise

2 T ketchup

2 T dill pickle, chopped OR sweet pickle relish

*Add a few dashes of "Tabasco" if you like a spicy sauce

Rye bread

"Earth balance" buttery spread or sticks

Sauerkraut (approx. 1/3 c per sandwich). Heat your sauerkraut in a frying pan and add 1 T Vegan dark brown sugar, this takes the bitterness away. Use a slotted spoon to scoop the sauerkraut out of the pan or the juice will make your sandwich soggy!

In a small bowl, mix the Vegan mayonnaise, ketchup and pickles.

When the tempeh is ready to assemble. Spread the rye bread with "Earth Balance" buttery spread or sticks (grill sides), add the tempeh, sauerkraut and 2 T dressing. Grill sandwiches (buttery side down) until both sides are brown. Serve immediately.

*Make our Swedish Rye Bread Ubetcha! recipe on 12/22/10, makes a tasty sandwich!

Complimentary Corporation Coconut Cream Pie

When Bernie was on the road with the "Wright Brothers", they'd often try to stop and have "Complimentary Corporation Coconut Cream Pie". The name "CCCCP" was started by Alan Tucker, sound engineer for the band and Bernie's best friend on the road. The band called it "CCCCP" because the corporation would pick up the pie tab! In 2006 we lost our friend Al to pancreatic cancer, he had a monumental influence on our family and we will never forget him!

1 c coconut (shredded or flaked)

3 c coconut milk (or 2 c coconut milk and 1 c soy milk for a lighter less rich version)

1/2 c blended silken/soft tofu

2/3 c Vegan cane sugar

1/2 c corn starch

1 t vanilla

1 t coconut extract (optional)

1 9" baked pie crust or graham crust (make sure it's Vegan)

*You can serve this with Vegan whipped cream, but it's good just the way it is!

Spread coconut on a baking sheet and bake in oven at 350 for 5 minutes (or until toasted). Set aside.

In a medium sauce pan, combine coconut milk, tofu, sugar and cornstarch. Cook over low heat, stirring constantly until mixture comes to a boil.

Remove from heat and add 3/4 c toasted coconut and vanilla. Stir well. Pour into pie crust and place in fridge. Chill pie 3 hours or until firm.

When ready to serve, top with Vegan whipped cream and sprinkle with remaining toasted coconut.

"Picnic At The Park" Potato Salad

We have year-round passes to "Disneyland" and we always have a picnic in the parking lot before we enter the park! Potato salad is one of our favorite picnic foods. We usually pack our Sunday Baked Beans, "chicken free chicken salad" wraps and open a bag of "TERRA" no salt added sweet potato chips to go along with our potato salad! This potato salad was packed for our picnic at the "Hollywood Bowl"! We saw "Sir Paul McCartney" in concert on March 30, 2010 to celebrate Deb's birthday!

4 - 6 medium potatoes, cubed

2/3 c Vegan mayonnaise (we use "Spectrum" Eggless-Vegan Light Canola Mayo because it is lower in sodium)

1/4 c yellow mustard

2 T white vinegar (or apple cider vinegar gives it a nice kick)

1/2 onion, chopped

1/2 c celery, chopped

1/4 t fresh cracked black pepper

1 T Vegan cane sugar (optional)

*Sprinkle paprika on top to make it pretty!

*Suggestion: this potato salad is quite tangy, if you like a sweeter potato salad we recommend adding 1 T Vegan cane sugar to the dressing

Cut potatoes into cubes and cook in boiling water for approximately 20 minutes (or until fork tender, do not let them get mushy). Drain in a colander and let cool. Combine the remaining ingredients in a large bowl and fold into the cooled potatoes. Cover and refrigerate until ready to serve. Serves 4-6.