Deb's White "Chick'n" Chili

This delicious recipe is from Deb (Tim's mom), we have Veganized it. Deb would top this chili with tortilla chips, sour cream and shredded cheddar cheese. She would serve warm cornbread on the side. Thank you Deb!

Simmer:

One package "Gardein" meat free "chick'n filets" or "chick'n strips" (shredded or chunked) OR one 12 oz package Yves meatless chicken or turkey

2 - 1/2 c low sodium vegetable broth

1 Vegan "Not Chick'n" bouillon cube (found at Mother's Market or Whole Foods Market)

1 t cumin seed

1 t ground cumin

1 t lemon pepper

Add:

1 c onion, chopped

1 clove garlic, minced

1/4 c nutritional yeast (optional)

3 T fresh squeezed lime juice

2 - 4 oz cans of green chilies

3 - 15 oz cans of Northern white beans, navy beans OR white kidney beans (undrained)

1 can of white or yellow corn, undrained (optional)

Simmer until heated through and onions are soft.

*Garnish with tortilla chips, Vegan sour cream and Vegan shredded cheddar cheese! Serve warm Chili Cornbread (our 9/1/10 recipe) on the side.

"OCC's"

This is a quick "No Bake" oatmeal chocolate cookie recipe! One night we were craving chocolate, so we looked in our Pink Vegan Pantry and this recipe came to mind! You won't be able to stop eating these yummy "OCC's"!!!

2 c Vegan cane sugar

1/2 c soy, almond OR rice milk

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

Combine sugar, soy milk and "Earth Balance" buttery spread or sticks in a saucepan. Over medium heat, stir until mixture comes to a boil and boil for approximately 3 minutes.

Remove from heat and add:

2 t vanilla

2/3 c crunchy or smooth peanut butter

Stir in:

3 c rolled oats (quick cooking or regular) OR 2 c rolled oats and 2 c puffed wheat

3 T cocoa powder

Beat until it starts to thicken. Drop from teaspoons onto a cookie sheet lined with waxed paper and let cool.

*Quick cooling method if you can't wait:

Place lined cookie sheet in refrigerator until set, these are best served cold!

After they cool, store in refrigerator in an airtight container, they won't last long!

"Weezie's" Sour Cream/Buttermilk Biscuits

This recipe is from our good friend Louise Perkins "Weezie". This recipe has been Veganized! She always served these with homemade preserves on Christmas morning. We were often invited over for supper and she would serve these piping hot out of the oven. We couldn't wait to pass these around the table, but when the plate of hot biscuits was passed to Bernie, we all held our breath...he loaded his plate with them! Thank you "Weezie" for all of your fabulous biscuits!

2 c unbleached flour

2 - 1/2 t baking powder

1/2 t cream of tartar (makes them crisp on the outside)

2 t Vegan cane sugar

Mix dry ingredients in a large bowl and add wet ingredients (see below):

8 T Vegan shortening (1/2 c)

2/3 c Vegan sour cream OR 2/3 c soy, almond OR rice milk with 1 T white vinegar (pour soy milk into a measuring cup and add vinegar to sour)

With a pastry blender or 2 forks, cut in Vegan shortening. Add Vegan sour cream OR soured soy milk, mix gently until combined (do not over mix, this will make your biscuits tough). Pour mixture onto a floured surface, gently pat dough (no kneading) into a circle and roll out approx 1/2 inch. Use a small biscuit cutter or small glass to cut out circles. These biscuits are meant to be small. Place on a cookie sheet and bake in a 450 degree oven for approximately 8-10 minutes or until golden brown.

Sweet'n Sour "Meatless" Meatballs

This is a quick, easy and satisfying supper for the whole family or you can serve these meatballs as an appetizer! Everyone loves sweet'n sour! We like to serve this over hot steaming brown rice and vegetable of your choice. You can make your own Vegan meatless meatballs from scratch if you like or just cheat and buy frozen!

1 lb package frozen meatless meatballs (Trader Joe's or Nate's brand) OR use your favorite "chick'in" alternative for Sweet'n Sour Chick'in

Sweet'n Sour Sauce:

1/2 c Vegan dark brown sugar

1 T corn starch

1 - 20 oz can of pineapple chunks

1/3 c white vinegar, apple cider vinegar OR rice wine vinegar

1 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

1 red or green bell pepper, chopped

1 medium onion, chopped

2 cups frozen mixed vegetables (optional)

Mix brown sugar and corn starch in large frying pan or wok. Stir in pineapple with juice, vinegar and soy sauce. Heat to boiling, stirring constantly, reduce heat to simmer. Stir in red OR green bell pepper and chopped onion and frozen vegetables. Cover and simmer for at least 10 more minutes or until bell peppers, onions and vegetables are fork tender. Add meatballs OR "chick'in" and cover. Simmer, stirring occasionally, until heated through.

*This recipe can be placed in a crockpot, serve when heated through. Great dish to take to a party as an appetizer!

Mama's Unsalted Salty Bread

My family call this Mama's Unsalted Salty Bread! It is a recipe for making deep dish pizza dough (in a cast iron skillet) or bread bowl dough. I make this bread often, but it never lasts long enough to become a bread bowl! My family slices it and eats it hot out of the oven! No salt in the recipe, but during the last 5 minutes of baking time, you brush melted "Earth Balance" buttery spread or sticks on your bowls and it becomes salty!

- Vegan Mama Jodi

1 pkg. active dry yeast

1 t Vegan cane sugar

1/2 c warm water

In a small bowl or liquid measuring cup, mix together the yeast, sugar and warm water. Let stand for 5-10 minutes.

2 c unbleached flour

1/2 c vital wheat gluten flour (we use Arrowhead Mills)

1/2 c water

2 - 3 T extra virgin olive oil, divided

1/8 c melted "Earth Balance" buttery sticks or spread (for brushing bread bowls only)

If you have a food processor use it! In a bowl (or processor on low) slowly alternate adding the flour, yeast mixture, water and 1 T oil until mixed. Continue kneading in processor or on a floured surface for approximately 5 minutes. Knead until the elastic dough ball is easy to handle and not sticky (adding more flour or water if needed). Divide dough in half and roll each piece into a ball (cut a few crisscross slits across the top of the bread bowls if you like). Brush with remaining olive oil, cover with a kitchen towel and let rise in a warm place for 45minutes to an hour.

Pizza crusts: Preheat the oven to 450 degrees. Punch down the dough, knead for 2-3 minutes and roll out into two pizza crusts. Carefully press dough into a cast iron skillet or a pan with high sides. Cover with your favorite toppings and bake for 10-20 minutes or until the crust is golden brown.

Bread bowls: Preheat the oven to 400 degrees. Bake for 15 minutes, remove from the oven and brush with melted "Earth Balance" buttery spread or sticks. Return to the oven and bake approximately 5 more minutes or until golden brown.

Remove from the oven and let sit for 5 minutes to cool. Carefully cut a circle out of the top to create a bowl or just slice and eat!

Makes two 10" pizza crusts or two bread bowls.

Apple Crisp

We had apple trees in our backyard when we lived in Medicine Hat, Alberta. Every Fall our family would pick the apples and store them in a cool place for a quick snack or freeze them. We peeled and cored the apples and placed them in freezer bags until needed. Apple pie and apple crisp are family favorites! This recipe is simple and satisfying!

3 c peeled sliced apples

1 t ground cinnamon

1/4 c water

1/2 c raisins (optional)

Mix together and place in a baking dish or pie plate.

1 cup Vegan dark brown sugar

1 c unbleached flour

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

3/4 c chopped pecans (optional)

Mix together and form crumbs. Sprinkle crumb mixture on top of the apple mixture and bake 40 minutes at 350 degrees.

Roasted Red Bell Pepper and Carrot Soup (Gluten Free)

We love making a big pot of soup on Sundays, if you make enough soup you'll have leftovers for the week! This is not a thick heavy soup, it is a very light summery soup.

2 large red bell peppers (roasted)

2 T extra virgin olive oil

1/2 t curry powder

1 bay leaf

1 large onion, chopped

2 large carrots, sliced

4 cloves garlic, chopped

4 c low sodium vegetable broth

2 T fresh squeezed lemon juice

Slow roast your red bell peppers in a 350 degree oven for about an hour (place in foil, drizzle with olive oil and wrap). If you are in a hurry you can quick roast your bell peppers on the burner of your stove, turning frequently with tongs until blackened on all sides (let cool, peel and seed).

While your bell peppers are roasting, heat oil to medium heat in a large stock pot or Dutch oven. Add curry powder and bay leaf, stir. Continue to stir in onion, carrots and garlic. Cover and simmer for 10 minutes or until onions become translucent.

Add 4 cups broth and bring to a boil. Cover and reduce heat to a simmer for 25 minutes.

Transfer carrot mixture to a food processor or blender, add bell peppers and puree until smooth. Stir in lemon juice. Makes 6 1-cup servings. Bake some Bernie's Brown Buns or garlic bread to go with your soup!

Gourmet Wild Rice

I have fond memories of wild rice soup and wild rice hotdish growing up. We used to order the wild rice soup from "Byerly's" in the Midwest, what a treat! Wild rice hotdish is so good and is a great dish to feed a crowd. I remember attending "Wednesday" school at our church in St. Paul and they would often make wild rice hotdish. My best friend, Peggy, would bring us a bag of wild rice each time she came to visit, thank you Peggy!

- Vegan Mama Jodi

1 - 1/4 c wild rice (you can mix half brown or white rice)

1/4 c "Earth Balance" buttery sticks or spread (also available in a soy free version)

1/2 c fresh parsley, chopped (or 1 T dried parsley flakes)

1/2 c green onions, chopped OR whole pearl onions

1 c celery, chopped

10 oz vegetable broth

1 - 1/2 c boiling water

1/2 t dried marjoram or dried oregano

1/2 c dry sherry or red wine

Rinse wild rice well. Let stand, covered with water, 1 hour before baking. Drain well. Melt "Earth Balance" buttery spread or sticks in a medium saucepan and lightly saute the parsley, green onions and celery. Add the rice, vegetable broth, boiling water and marjoram. Transfer all ingredients to a casserole dish, cover and bake approximately 45-60 minutes at 350 degrees or until rice is tender and all the liquid is absorbed. Stir with a fork 2-3 times while baking. Stir in sherry or red wine and continue to bake approximately 10-20 minutes longer. Serves 8.

*This recipe is like "Uncle Ben's" without all the salt! If you miss the salt, sprinkle with balsamic vinegar, liquid aminos or lemon juice just before serving!

Asparagus With Lemon-Tahini Sauce

We love asparagus! Tossed in pasta, grilled, baked or covered in a creamy lemon-tahini sauce. You can serve this asparagus recipe hot or chilled (for a cool summer dish). When buying asparagus, look for thinner spears, they are more tender.

1 lb asparagus spears, wash and trim ends (tough ends can easily be snapped off)

1/4 c tahini (sesame paste)

2 cloves garlic, crushed

2 T extra virgin olive oil

1 t agave nectar

Grated peel and juice of one fresh squeezed lemon

Fresh cracked black pepper and cayenne pepper to taste

1 t black or white sesame seeds for garnish

Steam or boil asparagus in a large pot until desired tenderness.

In a small bowl, combine tahini, garlic, olive oil and agave until well blended. Slowly whisk in lemon juice until creamy. If it is too thick, thin with up to a tablespoon of water. Add black pepper and cayenne pepper to taste. Makes approx. 1/2 cup sauce.

Drizzle sauce over asparagus just before serving. Sprinkle with grated lemon peel and black or white sesame seeds.