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.

Peanut Butter Cup Bars

On weekends I would ride to town with my grandpa Martin, he'd say let's go "silky"! He nicknamed me "silky" because I had long dark brown silky hair. We would pick up a newspaper and groceries. He would always buy me a peanut butter cup at the bus stop where we bought the newspaper. It was something I looked forward to every weekend and something I have held in my memory all my life.

- Vegan Mama Jodi

1 c "Earth Balance" buttery spread or sticks, melted

1 - 3/4 c crushed graham crackers (Health Valley Amaranth OR Oat Bran work well)

2 - 1/2 c Vegan powdered sugar OR icing sugar

1 c peanut butter (creamy OR chunky)

In a bowl, mix melted "Earth Balance", graham cracker crumbs, powdered sugar and 1 c peanut butter. Pat into an oiled 9 x 13 inch pan and let cool.

2/3 c Vegan chocolate chips

2/3 c peanut butter (creamy OR chunky)

In a saucepan melt chocolate chips and remaining peanut butter. Spread over the first layer and refrigerate. Cut into bars, take a bite and bring back childhood memories!

"Hail Caesar" Salad

Caesar salad can be made Vegan, use no anchovies and make sure that your Worcestershire sauce in Vegan too! We like to serve "Hail Caesar" Salad as a side dish with our Fabulous Fettuccine Alfredo recipe on 9/19/10!

"Hail Caesar" dressing (vinaigrette style):

2 cloves garlic, crushed

1/3 c extra virgin olive oil

3 T fresh squeezed lemon juice

2 t Vegan Worcestershire sauce (Robbie's or Annie's brand are Vegan)

1/4 t dry mustard powder

Fresh cracked black pepper to taste

*If you want a creamier "Hail Caesar" dressing, whisk in a 1/4 c of Vegan mayonnaise (this is our choice)!

2 - 4 hearts of Romaine lettuce, torn into bite-size pieces

1 c Vegan garlic croutons

1/4 - 1/2 c Vegan grated Parmesan cheese

Whisk together crushed garlic, extra virgin olive oil, lemon juice, Worcestershire sauce, dry mustard powder and black pepper in a bowl (whisk in Vegan mayonnaise if you want it creamier). When ready to serve pour dressing over the Romaine lettuce, toss until coated. Sprinkle with Vegan garlic croutons and Vegan grated Parmesan cheese.