Pink Vegan Recipe #109 Chick'n Cacciatore

Chick'n Cacciatore is a wonderful spicy dish! It will warm you up on a winter day and the aroma will fill your home with love...

4 "Gardein" Chick'n filets

2 T extra virgin olive oil, divided

Fresh cracked black pepper to taste

1 onion, chopped

1 yellow bell pepper, chopped

10 oz mushrooms, chopped (your choice)

1 clove garlic, chopped

1 t dried basil

1 t dried oregano

1/8 t crushed red pepper flakes

1/8 t cayenne pepper (optional)

1 c Vegan red wine

1-14.5 oz can crushed tomatoes

Over medium heat in a large skillet or cast iron frying pan, brown 4 Gardein chick'n filets in 1 T olive oil and cracked black pepper. Remove chick'n filets from the skillet and set aside, covered. Add 1 T extra virgin olive oil to the skillet, add onion, yellow pepper, mushrooms, garlic, basil, oregano, pepper flakes, cayenne, red wine and tomatoes. Simmer until vegetables are soft. Add the 4 Gardein filets back into the skillet until heated through and serve over cooked broad noodles, polenta or rice.

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!