Tasty "Meatless" Taco Filling

Everyone loves tacos! Store bought taco seasoning is full of sodium, so try ours! This recipe is simple and delicious, ole!

Makes filling for 8 - 10 tacos

1 - 12 oz package meatless ground (Yves beef, chicken or turkey)

1/2 c onion, chopped

1 - 8 oz can tomato sauce (look for low sodium or no-salt)

1 t chili powder

1/2 t garlic powder

Brown meatless ground in a skillet until crumbled. Stir in remaining ingredients. Cover and simmer for 10 minutes. Heat hard or soft shell tacos, add the meatless filling and top with your favorites!

*Favorites:

Shredded lettuce, shredded spinach, chopped tomatoes, more chopped onion, Vegan sour cream, Vegan shredded cheddar cheese and your favorite taco sauce (we like Trader Joe's no salt added Fire-Roasted Tomato Salsa).

Hot German Potato Salad

Makes my mouth water! - Vegan Mama Jodi

Makes 6 - 8 servings

6 sliced medium red potatoes (boil with the skins on)

Boil sliced red potatoes until fork tender (approximately 10-15 minutes), do not over cook. Drain, cover and set aside.

6 slices Vegan bacon strips, crumbled

3/4 c onion, chopped

1 T canola oil

Heat canola oil in a large frying pan, saute crumbled bacon strips and onions until crisp. Turn off heat and let sit covered.

2 T unbleached flour

2 T Vegan cane sugar

1/2 t celery seed

1/8 t fresh cracked black pepper

In a medium bowl mix flour, sugar, celery seed and black pepper. Blend flour mixture slowly into the bacon mixture. Over low heat, cook until smooth. Remove from heat.

3/4 c water

1/3 c white OR apple cider vinegar

In a small bowl or liquid measuring cup, mix water and vinegar. Stir water and vinegar into combined mixture. Bring to a boil for 1 minute, and pour hot mixture over potatoes. Carefully toss all ingredients and serve HOT!

Amy's Easy Pizza Roll-ups

One night Amy was looking for a quick supper and these came to mind. They are quick, easy and yummy!

This recipe makes 8 roll-ups: supper for 2 people (4 each) or an appetizer for 8 people (1 each)

1 package crescent rolls, 8 triangles (Pillsbury brand are Vegan)

Pizza sauce or marinara sauce.

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

16 Tofurkey deli slices (or Vegan pepperoni slices) OR you can use meatless hot dogs (roll-up hot dogs in the crescent rolls)

Vegan grated Parmesan topping or shredded Vegan mozzarella (Daiya or Teese brand melt well)

Tear 8 crescent rolls apart and lie flat on a baking sheet or pizza pan lightly sprayed with oil. Place 1 T pizza sauce in the middle of each triangle. Place 2 Tofurkey deli slices on each triangle. Tofurkey deli slices will be bigger than the triangle and hang out the edges. Sprinkle with cheese and carefully roll up wide end to short end of triangle. Sprinkle with garlic powder and bake in a 350 degree oven for approximately 14 minutes.

*Dip your roll-ups in Wild Wood Aoli Zesty Garlic spread.

Autumn Pumpkin Bars

If you need to take a "dish to pass" over the holidays, this is a crowd pleaser! We bake them in an 11 x 15 inch jelly roll pan (cookie sheet with edges). This is the kind of dessert that when taking a bite, you close your eyes and say "Mmmmmm"! Make some friends on a special day!

2 c Vegan cane sugar

1 c canola oil

2 c unbleached flour

3 t baking powder

2 t cinnamon

2 c canned pumpkin (15-16 oz can)

1 c chopped walnuts OR pecans

1/2 c raisins

In a large mixing bowl, cream sugar and oil. In another bowl mix flour, baking powder and cinnamon. Add the dry ingredients to the creamed mixture and stir until mixed. Stir in pumpkin, nuts and raisins. Oil and flour an 11 x 15 jelly roll pan. Spread the batter out in the pan. Bake in a 350 degree oven for 25 minutes. Let cool completely before frosting.

Frosting:

8 - 12 oz Vegan cream cheese

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

1 - 4 t soy, almond OR rice milk (add 1 t at a time, just until it is spreadable)

2 c Vegan powdered sugar OR icing sugar

1 t vanilla

Cream all ingredients together well. Spread over cooked and cooled bars. Cut into bars and store in a sealed container. Refrigerate leftovers, if there are any!

Minnesota "Meatless" Chow Mein Casserole

We had this casserole many times growing up in the Midwest. This was a very inexpensive and satisfying casserole to make. If you had a pound of ground beef, this meal would make it go a long way! Of course we have Veganized it, but the childhood memory will come back once you take your first bite!

- Vegan Mama Jodi

4 servings

1/2 c rice (white or brown)

1 - 3/4 c low sodium vegetable OR mushroom broth

1 T canola oil

1 - 12 oz package meatless ground, crumbled (we like Yves)

1 c celery, chopped

1/2 c onion, chopped

1 - 4 oz can of sliced button mushrooms, drained (or 10-12 fresh button mushrooms, sliced)

1 - 5 oz can chopped or sliced water chestnuts, drained (optional)

1 - 14 oz can bean sprouts, drained (optional)

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

1 T Vegan dark brown sugar

Fresh cracked black pepper to taste

Bring broth to a boil (can heat it in the microwave). Add broth to rice in a large oiled casserole or baking dish, cover and set aside. In a frying pan over medium heat, saute the meatless ground, onion, celery, mushrooms and water chestnuts in canola oil until onions are soft. Pour sauteed mixture into rice mixture, add soy sauce, brown sugar, black pepper and mix well. Bake covered in a 350 degree oven for 1 hour. During baking, do not let it get too dry, add more broth if needed.

*You can add a can of drained bamboo shoots, pea pods, baby corn or any other chow mein favorites. Top with crispy chow mein noodles just before serving.

Perfect Pot Pie

How perfect is that! I think we've all had a pot pie or two, a true comfort food. You can adapt this recipe anyway you like using your favorite Vegan meat alternatives and veggies, until it's just perfect for you!

2 potatoes, cut into small cubes

Boil potatoes until just fork tender (approximately 10-15 minutes), drain and set aside.

3 T canola oil, divided

12 oz meatless ground (Yves meatless beef, chicken or turkey) OR any other meat alternative, like "Gardein" meat free products

4 T soy sauce, tamari (balsamic vinegar or liquid aminos for low sodium), divided

1/2 t garlic powder

1/4 t cayenne pepper

In a large frying pan or cast iron skillet over medium heat, add 1 T canola oil and add any meat alternative you choose, saute until browned. Stir in 2 T soy sauce, garlic powder and cayenne pepper. Set aside.

1 c button mushrooms, sliced (optional)

1 c onion, chopped

2 c frozen mixed vegetables

2 t crushed garlic

1/4 c unbleached flour OR potato starch

2 c low sodium vegetable OR mushroom broth

In a large skillet or Dutch oven over medium heat, saute mushrooms, onion, vegetables and garlic in 1 T canola oil until onions are soft. With the heat still on, push vegetables aside in your pan. Add remaining 1 T canola oil, stir flour into the oil until thick and smooth. Mix into vegetables. Pour broth into vegetables and contiue to simmer and stir until thick gravy is made.

1/2 c soy, almond OR rice milk

3 T red OR white wine

1 t dried thyme

1 t poultry seasoning OR sage

Fresh cracked black pepper to taste

1 t hoisin sauce, optional

1 t Vegan Worcestershire sauce

Add meat alternative, potatoes, vegetables, soy milk, 2 T soy sauce and wine. Stirring gently, add thyme, poultry seasoning, black pepper, hoisin sauce and Worcestershire sauce. Turn off heat and set aside.

Note: Make a bottom crust and a top crust or just make a top crust. Make one big Perfect Pot Pie or make individual pies (freeze some for later). We like to use a 9-10 inch pie plate or a large baking dish.

Flaky crust (makes two 9-10 inch crusts):

2 - 1/4 c unbleached flour

2 t baking powder (heaping)

3/4 c Vegan shortening

Approximately 6-8 T ice water

In a bowl, sift flour and baking powder. Cut in Vegan shortening using a pastry blender or 2 forks until it resembles small peas. Add water 1 T at a time until mixture comes away from the sides of the bowl and starts to form a ball, do not over mix. Divide the dough in half, roll into 2 pie crusts. Line pie plate or baking dish with pastry (if making a bottom crust).

If only making a top crust, use the rest of the dough as a dessert! Grandma Pittman would always roll out the extra dough, spread with butter ("Earth Balance" buttery spread or sticks), sprinkle ground cinnamon and Vegan cane sugar on top and bake in a 375 degree oven until golden brown, yum!

Pour filling into pie plate or baking dish and top with crust, make sure crust covers all of the filling. Poke crust with a fork or knife to make several air vents so steam can escape and your pie does not boil over (we like to place our pie plate or baking dish on a cookie sheet, just in case it decides to boil over). If using a bottom crust, line pie plate or baking dish with rolled out pastry, pour in filling and place with top crust, tucking top crust under the bottom crust covering all vegetables. Again, don't forget to poke your top crust to let the steam out (do not poke your bottom crust).

Bake in a 375 degree oven for 45-60 minutes or until golden brown (filling becomes very hot, be careful not to burn yourself).

Louise's Almond Stuffing

Our friend Louise made this wonderful stuffing, we have Veganized it! In Canada they would call it dressing, eh! Great rich tasting stuffing recipe for the holidays or anytime of the year. Thank you Louise!

In a saucepan, slowly cook 1 c chopped onion, 1 c chopped celery and 2-4 t poultry seasoning OR sage in 1/2 c "Earth Balance" buttery spread or sticks for 5 minutes

Meanwhile, toast 1 c slivered almonds on a baking sheet, in a 350 degree oven until golden brown (watch closely, as they toast quickly). Remove toasted almonds from the oven and set aside

Pour the almonds and onion mixture over 18-24 oz package of prepared stuffing mix or dried bread cubes (we prefer a drier stuffing, so we use a 24 oz loaf of bread cut into cubes and dried). Add 1/2 c chopped parsley and toss lightly. Sprinkle 1-2 c hot vegetable or mushroom broth over the stuffing mixture. Toss again. Place in an oiled baking dish, cover and bake in a 350 degree oven for 45-60 minutes. The last 15 minutes of baking time, uncover and let brown on top. Serve alongside your favorite Vegan turkey!

Note: If you like, throw in a handful of raisins and chunks of sliced apple!

Mom's Banana Nut Bread

Bananas that were overripe were always used in Mom's Banana Nut Bread. We have Veganized her banana nut bread, but it's just as delicious! Thanks Mom!

- Vegan Mama Jodi

3/4 c Vegan cane sugar

1/2 c Vegan shortening

2 egg replacers, like Ener-G egg replacer, 1 1/2 t Ener-G egg replacer and 2 T warm water (equal to 1 egg, so double) OR 1 T ground flax seed mixed with 3T of water (equal to 1 egg, so double)

2 c unbleached flour

2 t baking powder

1 c mashed bananas (about 3)

1 t fresh squeezed lemon juice

1 c chopped walnuts or pecans (optional)

In a large bowl, cream sugar, shortening and egg replacer. Add flour and baking powder alternately with mashed bananas and lemon juice. Mix well. Stir in nuts. The batter will be thick. Spread the batter into an oiled loaf pan and bake in a 350 degree oven for 55-60 minutes or until golden brown. Remove from pan immediately and cool on a baking rack.