Pink Vegan Recipe #108 Grandpa Martin's Calico Bean Casserole

I remember this yummy recipe from my youth. These were always brought to the Martin family reunion. Protein is critical to a Vegan, and beans are full of it!

-Vegan Mama Jodi

1/2 c tempe bacon (crumbled and browned)

1 package meatless ground (crumbled and browned)

1-15 oz can Vegan baked beans

1-15 oz can kidney beans, drained

1-15 oz can butter beans, drained

1-15 oz can lima beans, drained

1/2 c ketchup

1 c packed brown sugar

1 c onion, chopped

3-4 T Vegan white vinegar OR apple cider vinegar

1 t mustard powder OR 2 T yellow mustard

1/2 cup celery, chopped (optional)

Preheat oven to 350 degrees. In a large skillet or cast iron frying pan over medium heat, brown bacon and meatless ground. Set aside.

In a 4 quart casserole dish, mix together the tempe bacon, meatless ground, baked beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard powder and celery.

Cover and bake for 1 hour.

Pink Vegan Recipe #107 "Meatless" Beef Stroganoff

Looking for comfort food, this recipe will do it! Whip up a hot and tasty "Meatless" Beef Stroganoff on a cool Autumn day. Bake some Mama's Unsalted Salty Bread to go with it (recipe on 8/15/10)!

1 package of "Meatless" ground OR shreds

1 can mushrooms, drained OR 1 c fresh mushrooms, chopped

4 T of "Earth Balance" buttery sticks OR spread

2 c soy creamer

1/2 c Vegan sour cream OR plain Vegan yogurt

1/2 c nutritional yeast

1 c onions, chopped (can use shallots OR green onions)

4-6 cloves garlic, crushed

1/8 t ground nutmeg

1/2 t dried tarragon

Fresh cracked black pepper to taste

In a large skillet or cast iron frying pan over medium heat, add the "Earth Balance". Saute the chopped onion, garlic and mushrooms until soft and browned. Crumble the "meatless" ground beef into the onion mixture and heat through.

In a bowl mix the soy creamer, sour cream, nutritional yeast, nutmeg, tarragon and black pepper. Add all at once to the "meatless" mixture. Keep the stoganoff on low heat until your noodles OR rice are ready (if your "meatless" mixture becomes too thick, add 1/3 c dry sherry, Vegan white wine OR water).

8-12 ounces uncooked Vegan "eggless" noodles OR cooked rice of your choice

Boil noodles until al dente, drain and place on plates. If using rice, cook according to package directions and place on plates.

Spoon the hot bubbling "meatless" mixture on top of the cooked noodles OR cooked rice. Serve immediately.

Pink Vegan Recipe #106 Skillet "Chick'n" Dijon

Two of my favorite spices, basil and tarragon, come alive in this dish! You'll want to make this delicious dish over and over. Serve with Savory Mashed Potatoes (recipe on 10/10/10) OR over rice and a vegetable of your choice.

-Vegan Mama Jodi

1/3 c vegetable broth (we use low sodium)

2 T Vegan white wine

2 t Dijon mustard (Annie's is Vegan)

1/4 t dried basil

1/8 t dried tarragon

fresh cracked black pepper to taste

4 "Gardein" meatfree chick'n filets

1 small onion, sliced (optional)

Spray oil, oil of your choice OR "Earth Balance" buttery sticks OR spread

In a small bowl, whisk together vegetable broth, wine, mustard, basil, tarragon and pepper. Set aside.

Coat a large skillet or cast iron frying pan with oil of your choice. Heat the skillet over medium heat, add the onions and "Gardein" chick'n filets until browned and heated through. Remove the filets from the skillet and set aside.

Turn off the heat and carefully add the broth mixture. Turn the heat back on and simmer until the broth mixture reduces, add the filets back into the skillet and simmer until heated through. Spoon the broth over the filets and serve.

4 servings

Pink Vegan Recipe #105 "Pizzaball" Sandwich

Looking for an appetizer, quick snack or great sandwich? Make yourself a "Pizzaball" Sandwich. So quick and easy, you'll make them all the time! If you want to change the flavor, add your favorite marinara or barbecue sauce instead.

Meatless Meatballs (Trader Joe's OR Nate's are two great Vegan brands)

Pizza sauce (marinara OR barbecue)

Vegan roll or bun of your choice (we like a "hot dog" style OR a "Hoagie" bun for this sandwich)

In a saucepan or skillet, simmer the meatless meatballs in your favorite sauce until heated through (can also heat in the microwave). Serve meatless meatballs as an appetizer (use toothpicks to serve), a quick snack or a sandwich. Load meatballs in a single layer onto your bun and top with all your favorite veggies and Vegan cheese. Try toasting your bun before you place the meatballs, then your sandwich won't become so soggy!

Veggies:

Lettuce
Spinach
Tomatoes
Onions
Green, red, orange or yellow peppers
Cucumbers
Pickles, pepperocini's OR jalapeno peppers

Vegan cheese slices or shredded ("Veganrella", "Follow Your Heart", "Daiya" and "Teese")

Pink Vegan Recipe #104 Creamy "Dill-icious" Potato Salad

Creamy "Dill-icious" Potato Salad is just that! Add this side to any meal and they'll come back for more!

4-6 medium potatoes, cubed (remember to leave the skins on)

2/3 c "Wild Wood" Zesty Garlic Aioli Spread (Vegan mayo alternative) OR you can use regular Vegan mayo

1/4 c Vegan Dijon mustard (Annie's is Vegan)

2 T white OR apple cider vinegar

1/2 c onion, chopped (you can use chopped green onions)

1/2 c celery, chopped (optional)

2 t dried dill (2 T if using fresh chopped dill)

1/4 t fresh cracked black pepper

1 T Vegan cane sugar

Cut potatoes into cubes and cook in boiling water for approximately 20 minutes (fork tender, do not let them get mushy). Drain the potatoes 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.

Pink Vegan Recipe #103 Sassy Spinach Salad

We love summer salads and Sassy Spinach Salad is one of our favorites! If you are a Vegan we will give you alternative selections, if you are a Lacto-Ovo Vegetarian you can add cheese and hard boiled eggs.

Dressing (serve warm or cold):

2/3 c Organic Canola oil

2 cloves garlic, crushed

4-6 t Vegan cane sugar (sweeten to taste)

1 t Dijon mustard (Annie's brand is Vegan)

1/3 c fresh squeezed lemon juice

Fresh cracked black pepper to taste

1 t liquid smoke

Mix all ingredients together and store in a glass jar with a lid. Store in the refrigerator until ready to use. Shake dressing before serving.

If serving warm (heat 2-3 T in microwave for 20-30 seconds), drizzle and toss over an individual salad. If serving cold, drizzle and toss 2-3 T over an individual salad.

If making one big salad, drizzle and toss until desired taste or just pass the dressing around!

Sassy Spinach Salad suggestions:

Baby spinach leaves (washed and dried, invest in a salad spinner)

Red onions, sliced OR green onions, chopped

Button mushrooms, sliced

Canned Mandarin oranges, drained OR you can use fresh segmented Mandarin oranges

Pan fried or oven baked Vegan "Fakin' Bacon", until crisp (let cool and crumble into small bite-size pieces) OR soy bacon bits (Bacos brand, Bits or Chips are Vegan)

Hard boiled eggs, sliced or chopped (Ovo-Vegetarian)

Tomatoes, chunked

Carrots, grated

Black olives, sliced

Roasted sunflower seeds, slivered or sliced almonds, pecans or walnuts

Feta cheese, crumbled OR cheese of your choice (Lacto-Vegetarian)

Crunchy Chow Mein noodles OR strips

Use your imagination, use whatever you have in your Vegan pantry or refrigerator!

Pink Vegan Recipe #102 Sesame Veggie Stir-Fry

Stir-Fry's are easy, satisfying and a great way to get rid of veggies that might otherwise perish in your fridge! You can add your favorite meat alternative like Meatless chick'n, beef or shrimp (try Vegan shrimp in the frozen section at Mother's Market or Whole Foods Market)!

Stir-Fry sauce:

1. 1/2 c low-sodium soy sauce OR liquid amino's (we love liquid amino's)

2. 4 t Vegan cane sugar

3. Juice from 1 fresh squeezed orange

4. 1/4 t garlic powder

5. 1/8 t ground ginger

6. 2 t sesame oil

7. 1/2 t red pepper flakes (optional)

8. Fresh cracked black pepper to taste

Add all 8 ingredients into a small saucepan. Bring to a boil over medium heat, stir until the sauce begins to thicken. Turn off the heat and let stand.

Note: This makes 2/3 c Stir-Fry sauce, you may not need to use all of it, especially if you are watching your sodium intake. Spoon sauce over the Veggie Stir-Fry until you get the desired taste you want (we use approximately 1/3 c and serve extra on the side for those who prefer more).

Veggie Stir-Fry:

1 T canola oil or any other high heat cooking oil

3 cloves garlic, finely chopped

Add your favorite meat alternative (optional)

1 c broccoli florets

1 c red, orange, yellow or green pepper (your choice)

1/2 c carrots, julienned

1/2 c chopped green onions (sliced white or red onions can also be used)

1 T white or black sesame seeds

Heat 1 T canola oil in a large frying pan or wok, over medium heat. When the oil starts to simmer, add the garlic and meat alternative (if using one). Stir-Fry for 2-3 minutes. Add the broccoli, peppers, carrots, onions, sesame seeds and any other veggies to your liking! Stir-Fry for approximately 5 minutes more (do not over cook your veggies)! Spoon sauce over the Veggie Stir-Fry until you get the desired taste you want.

Serve over a bed of steamed brown rice or brown rice medley.

Other veggies to use for Stir-Fry (good way to get rid of veggies that might otherwise perish in your fridge), slice or chop:

celery
baby bok choy
mushrooms
zucchini
Yellow squash
asparagus
canned water chestnuts, drained
canned bamboo shoots, drained
canned bean sprouts, drained (or can use fresh)

Brown rice or brown rice medley:

Cook according to directions on the package.

Pink Vegan Recipe #101 Marvelous "Meatless" Chick'n Salad

We've missed all of you, so every once in awhile we are going to introduce a new PINK Vegan recipe! Need a quick sandwich idea, this is it! You could also serve a scoop full of Marvelous "Meatless" Chick'n Salad over a bed of greens, on a romaine lettuce leaf or make it a wrap!

*Add your favorite Vegan salad dressing, for a tasty salad!

1-12 oz package Yves meatless ground chicken OR turkey

1/4 c celery, chopped

1/4 c onion, chopped

1 small apple, chopped

1/2 t fresh cracked black pepper

Dash of cayenne pepper

Dash of dried dill

Dash of ground paprika

Place meatless ground in a bowl. Using a fork, flake the meatless ground, add vegetable/apple mixture and spices. Mix thoroughly.

4-6 T Vegan mayonnaise (until your preferred creaminess)

1 T sweet pickle relish

1 T yellow mustard

In another bowl mix Vegan mayonnaise, pickle relish and mustard. Pour into the meatless ground and vegetable/apple mixture. Mix well, chill and serve.

*Be creative and make it your own! Add a handful of raisins, dried cranberries, grapes, cashews or walnuts!

Bernie's Favorite "Veggie" Spaghetti

Pink Vegan recipe #100!

This will be our last Pink Vegan recipe (for now) and so we will dedicate it to Bernie (Jodi's husband and Amy's dad) and Tim (Amy's husband). Thank you for your patience, for willing to eat anything we make, washing most of the dishes and for letting us use the computer for many long hours!

We hope our recipes inspire you to "Veganize" your own favorite family recipes!

Pink Vegan Peace!

- Jodi and Amy

1 medium onion, chopped

1 T canola oil

In a saucepan, saute onions in canola oil until the onions are soft and browned.

2 c broccoli florets

1 large carrot, grated

In a saucepan lined with a steamer, steam broccoli and carrots until fork tender.

1 jar marinara sauce

1 c fresh spinach, chopped

1 clove garlic, crushed

*You can add your favorite meat alternatives, "meatless" meatballs are a family favorite (Nate's or Trader Joe's are delicious)!

In a saucepan, simmer marinara sauce, chopped spinach and crushed garlic. Add sauteed onions, steamed broccoli and carrot mixture to the marinara sauce.

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

Serve over your favorite cooked pasta, sprinkle with Vegan Parmesan cheese and devour!

*Make some Vegan garlic cheese bread to go along with your meal!

Garlic cheese bread:

Slice your favorite Vegan bread and place on a baking sheet. Top with Vegan "Daiya" or "Teese" cheese and place under the broiler until the cheese is melted!

Kickin' Kebabs

Kickin' Kebabs are fun to make and fun to eat! You can make them all vegetable or you can add chunks of meat alternatives, like "meatless" beef tips or "meatless" chicken chunks (Gardein have a great selection).

*You will need Kebab skewers. Use metal or if using wood/bamboo, soak them in water before using, to prevent skewers from burning.

Suggested "chunked" fruits and vegetables:

Asparagus

Onions (or you can use pearl onions, garlic or shallots)

Red, orange, yellow or green bell pepper

Green and yellow squash

Zucchini

Mushrooms (button work well)

Broccoli florets

Cherry or grape tomatoes

Leftover baked potatoes

Pineapple

Water chestnuts

Alternate placing your favorite "chunked" fruits, vegetables and meat alternatives until skewers are full. Marinate the loaded skewers in the suggested marinade below or use your own!

Suggested marinade:

Leftover pineapple juice from chunks

1 T toasted sesame oil

1 T canola oil

1 T Vegan dark brown sugar

1 T fresh squeezed lime juice

3 drops Tabasco sauce (optional)

In a shallow pan or baking dish, mix leftover pineapple juice, toasted sesame oil, brown sugar and lime juice. If you really want them Kickin', add a few drops of Tabasco sauce. Coat loaded skewers with marinade, save the marinade and brush the Kickin' Kebabs frequently while grilling or broiling.

Cook Kickin' Kebabs on an outdoor grill or under the broiler in your oven. Either method you choose, please watch closely and turn frequently until browned on all sides!

Serve over a bed of steamed brown rice.

Pink Vegan Monkey Bread

Pink Vegan Monkey Bread ("pull aparts" to some of you) is quick and fun to make! I remember making this many times as a child growing up in Minnesota! We would often make this for breakfast, but you can make this anytime for a treat!

- Vegan Mama Jodi

16 servings

2 containers of refrigerated biscuits (look for Vegan) OR make the dough from Amy's Favorite Cinnamon Rolls recipe on 4/21/10 and divide into 16 biscuit sized pieces

1/4 c melted "Earth balance" buttery spread or sticks

3/4 c Vegan dark brown sugar

1 T cinnamon

1/4 c chopped nuts (pecans or walnuts)

Oil a 9 x 9 inch pan or baking dish (a Bundt pan works really well, just layer the biscuits in a circle pattern overlapping each other). Sprinkle nuts on the bottom of the pan. In a bowl, combine dark brown sugar and cinnamon, set aside. In another bowl, melt the "Earth balance", set aside. Pop open biscuit containers and separate the biscuits. Dip biscuits in the melted "Earth Balance" and then coat evenly in the sugar and cinnamon mixture. Place dipped biscuits in the pan (you can twist them if you like), until the pan is full and biscuits are evenly distributed. Pour remaining "Earth Balance" over the top. No need to let rise, they rise while they bake!

Bake in a 375 degree oven for 25-30 minutes or until browned and bubbling. Remove from the oven and invert onto a serving plate (be careful, these are extremely hot).

Frosting/Icing:

1 c Vegan powdered sugar OR icing sugar

2 - 3 t soy, almond OR rice milk OR fresh squeezed lemon juice

Mix powdered/icing sugar and soy milk (or lemon juice), drizzle over warm Pink Vegan Monkey Bread and watch people go ape!

"Twice as Nice" Baked Potatoes

Twice the work, but twice the reward!

6 medium potatoes (your choice)

Scrub your potatoes and leave the skins on! Place the potatoes on a baking sheet and poke each potato with a fork (you don't want them to explode). Bake in a 350 degree oven until tender, approximately 1 hour. Let cool. When cool enough to handle, slice the top of each potato. Carefully scoop out the insides of each potato, being careful not to break the potato jackets. Place the baked potato insides in a bowl.

1/2 c Vegan sour cream

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

1/4 c soy, almond OR rice milk

1/8 t fresh cracked black pepper

1 T green onion OR chives, chopped

1/4 c Vegan cheddar cheese (Daiya or Teese melt well)

In the same bowl with the baked potato insides, combine sour cream, "Earth Balance", soy milk and black pepper. Beat until baked potato mixture is fluffy. Stir in green onions and spoon baked potato mixture back into the potato jackets. Sprinkle with cheese. Place the loaded baked potatoes back onto the baking sheet. Continue to bake in a 350 degree oven until hot and the cheese is melted, approximately 15-20 minutes.

Clever Cabbage Rolls

Traditional "Cabbage Rolls", "Porcupine's" or "Pigs in Blankets" are made with ground beef and ground pork! We have Veganized this recipe!

1 - 12 oz package meatless ground (Yves brand is a favorite, use meatless beef, meatless turkey, meatless pork or any combination) OR use 1 cup of cooked lentils (as a meat alternative)

1 c onion, finely chopped

1/4 c celery, finely chopped (optional)

1 c cooked rice (white, brown or wild)

1/2 t dried dill

2 t fresh cracked black pepper

1 egg substitute (helps bind ingredients together)

2 T Vegan shortening

In a saucepan or frying pan saute onions and celery in shortening until soft. In a bowl, add meatless ground (or cooked lentils), cooked rice, dried dill, black pepper and egg replacer. Add sauteed onions and celery, mix well.

1 medium head cabbage

Cut core from cabbage, place cabbage head in large saucepan or Dutch oven with 2 quarts boiling water. Cook cabbage for 5-10 minutes to soften the leaves. Drain cabbage, cool and separate flexible leaves. Place meatless mixture into each cabbage leaf, roll up and place seam down in an oiled baking pan (if leaves have tough veins, trim them for easier roll up).

1 - 14 to 16 oz can diced tomatoes (or tomato sauce)

2 T white OR apple cider vinegar

1 T Vegan cane sugar

Mix tomatoes, vinegar and sugar. Pour tomato mixture over the top of cabbage rolls and bake in a 350 degree oven covered for 1 hour or until cabbage leaves are fork tender.

*Quick version (if you don't have time to make individual cabbage rolls):

Spray oil baking pan and place a layer of softened cabbage leaves on the bottom of the pan. Pour meatless mixture over the layer of softened cabbage leaves evenly to cover. Top with the rest of the softened cabbage leaves. Pour tomato mixture over the top of the softened cabbage leaves and bake in a 350 degree oven covered for 1 hour or until cabbage leaves are fork tender.

Creamy Mushroom Soup

Mushrooms have been given a bad rap, but they are good for you! My father and brother have been picking wild mushrooms in their woods for years, but you have to be highly educated about which mushrooms to pick! We suggest buying Organic mushrooms at your favorite market. They are full of protein, something Vegans thrive on! Make some Creamy Mushroom Soup and make some friends.

- Vegan Mama Jodi

Serves 4 - 6

1 lb mushrooms (your choice), sliced

1 medium onion, chopped

1 T "Earth Balance" buttery spread or sticks

2 c vegetable OR mushroom broth

2 c water

1 "Not-chick'n" bouillon cube OR 1 T bouillon granuales OR 1 T liquid aminos (any of these choices give your soup great flavor)

1 t baking powder

2 c plain Vegan creamer

Fresh cracked black pepper to taste

In a large saucepan or frying pan, saute mushrooms and onions in "Earth Balance" until mushrooms are cooked. Add vegetable broth, water and bouillion. Bring to a boil for 10 minutes, then lower the heat to simmer. Add baking powder and then slowly whisk in the creamer. Let simmer until heated though (do not boil again once you have added the creamer). Add fresh cracked black pepper to taste.