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!
Jodi and Amy
Wednesday, January 19, 2011
Sunday, January 16, 2011
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.
*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.
Wednesday, January 12, 2011
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!
- 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!
Sunday, January 9, 2011
"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.
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.
Wednesday, January 5, 2011
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.
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.
Sunday, January 2, 2011
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.
- 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.
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