Pink Vegan recipe #114 Old Fashioned Rice Pudding

My Great-Grandmother Anna Wendt always had a large bowl of hot white rice on the table at dinner time. Loaded with fresh cream from her farm, sugar and cinnamon. It was a family favorite! This version is baked and smells and tastes delicious!

-Vegan Mama Jodi

1/2 c short-grain white rice

1/2 c Vegan cane sugar

3 1/2 c soy milk

1 t vanilla

1/2 t ground nutmeg

1/2 t ground cinnamon

1/2 c raisins (optional)

Mix all ingredients together in a 2 1/2 quart baking dish. Bake at 300 degrees for 2 1/4 hours without stirring.

Pink Vegan Recipe #113 Creamed Corn

This is not like the "too sweet" creamed corn from a can! This is much better!

1-16 oz bag of frozen corn (place half the frozen corn in a food processor and pulse a few times)

1 c soy milk

1 t Vegan cane sugar

2 t "Earth Balance" buttery sticks OR spread

2 t unbleached flour

In a saucepan, add all the corn and soy milk. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in the sugar.

In another small saucepan, melt the "Earth Balance", then turn the heat off. Add the flour and stir well. Stir this into the corn and cook until lightly thickened.

You can serve it right out of the saucepan OR you can transfer the creamed corn into a ccovered asserole dish and keep warm until the rest of your meal is ready.

Pink Vegan Recipe #112 Spinach Dip

A favorite appetizer for any gathering!

1 - 8-10 oz package frozen spinach, thawed and drained (squeeze excess moisture from spinach)

1 cup Vegan sour cream

1 c Vegan mayonnaise

1 package Vegan dry vegetable soup mix

1/8 c chopped green onion (optional)

1 can water chestnuts, drained and chopped

Mix all ingredients well and refrigerate until ready to devour!

Serve with crackers, chips or bread of choice.

Pink Vegan Recipe #111 French Onion Soup

Mmmmmm!

Serves 4

3 c sliced white OR yellow onions (for a sweeter soup, you can use Vidalia OR Maui onions)

2 T Earth Balance buttery sticks OR spread

4 c vegetable broth (we use low-sodium)

1 T Vegan Worcestershire sauce (add more to taste)

1 T Liquid aminos (add more to taste)

2 slices Vegan French bread, toasted OR bread of choice.

Vegan Parmesan cheese

In a large saucepan or dutch oven, saute onions in Earth Balance over low heat for approximately 30 minutes, stirring occasionally. Add the vegetable broth, Worcestershire sauce and liquid aminos; heat to boiling. Reduce heat, cover and simmer for another 30 minutes. Place 1/2 slice toasted bread in each of 4 soup bowls, pour soup over bread and sprinkle with Parmesan.

Pink Vegan Recipe #110 Chocolate Silk Pie

I remember going to "Bakers Square" in Minnesota for pie! I loved looking at all the pies and trying to choose, but I always picked Chocolate Silk Pie!

-Vegan Mama Jodi

Flaky crust (makes two 9-10 inch crusts), cut recipe in half or freeze the other crust and use later:

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 with pastry. Poke the unbaked crust all over with a fork and bake in a 425 degree oven until golden brown, 10-20 min. Take out of oven and let cool before adding cold mixture.

Filling:

1 - 3 oz Vegan cream cheese

1/2 c Vegan cane sugar

1/3 c cocoa powder

1/3 c soy, almond OR rice milk

1 t vanilla

1 baked 8" pie shell

2 c Vegan whipped cream

In a small bowl using a mixer on low speed, combine cream cheese, sugar and vanilla until blended. Add cocoa, alternating with milk and beat until smooth. Gradually add and fold in the whipped cream until well combined. Pour into a 8" baked pie shell and chill until firm.

*If you can't find Vegan whipped cream, make your own:

1 c soy milk powder

1 c cold water

1 T fresh squeezed lemon juice

1/2 c Vegan cane sugar

1/2 t vanilla

Gradually add the soy milk powder into the cold water. Add lemon juice, sugar and vanilla. Whip until stiff. Chill and whip again before using.

Makes approximately 2 cups

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.