Pink Vegan Recipe #126 Grandma Pittman's Sour Cream Vegetable Dip

Grandma Pittman makes this dip all the time, delicious with a variety of cut up raw veggies!

1/2 c Vegan sour cream

1/2 c Vegan mayonnaise

1 T minced dry onion

1 T dried parsley flakes

1 t dried dill

1 t Beau Monde seasoning

Mix all ingredients well and serve with your favorite cut up raw veggies or choice of chips.

Some suggestions:
Red, yellow, orange or green pepper strips
Carrots sticks
Celery sticks
Cherry or grape tomatoes
Broccoli florets
Cauliflower florets
Sliced cucumber
Sliced zucchini
Green beans
Snow peas

Pink Vegan Recipe #125 Wild Rice Soup

There are several variations of this soup.  Most wild rice soup recipes call for chicken, ham or bacon!  We have substituted liquid smoke to get the flavor.  We think you will fall in love with this recipe and the wild rice and almonds give such an "earthy" chewy delight!

6 T "Earth Balance" spread OR sticks

1 T onion, minced

1/2 c flour

3-4 c "Not-Chick'n" broth OR vegetable broth (we use low sodium)

2 c wild rice, cooked (1/2 c wild rice to 2 c water = approximately 1-1/2 c to 2 c cooked wild rice.  Simmer for 45 minutes covered)

1/2 t liquid smoke

1/2 c carrot, shredded

3 T slivered OR sliced almonds

1 c soy creamer

2 T dry sherry OR dry red OR white wine

2 T liquid aminos

Melt the "Earth Balance" in a large soup pot or Dutch oven.  Add the minced onion and simmer until softened.  Blend in the flour and stir, gradually add the broth.  Stir constantly and bring to a boil for approximately one minute.  Add the cooked wild rice with the water (do not drain the rice).  Add the liquid smoke, carrots and almonds, simmer for 5 minutes.  Slowly add the soy creamer, sherry and liquid aminos.  Heat until just heated through, do not let boil.

Pink Vegan Recipe #124 English Muffin Toasting Bread

I grew up eating English muffin toasting bread.  Mom would take us to the outlet bakery and we would load our trunk with bakery items.  One of our all time favorites was this bread.  It's crisp and satisfying and served toasted is the best way to eat it!

-Vegan Mama Jodi

5 c flour, divided

2 pkgs active dry yeast

1 T sugar

1/4 t baking soda

1/4 t ground ginger (optional)

2 c warm milk (soy, almond or rice)

1/2 c warm water

Cornmeal

In a large bowl, combine 2 c flour, yeast, sugar and baking soda.  Add warm milk and water.  Using a mixer, beat on low speed for 30 seconds, scraping the bowl occasionally.  Beat on high speed  for 3 more minutes, this creates the bubbles.

Stir in the remaining flour one cup at a time (batter will be stiff).  Do not knead.  Grease 2 bread loaf pans and sprinkle with cornmeal.  Divide the dough in half and spread the dough into the pans.  Sprinkle the tops with cornmeal.  Cover and let rise in a warm place until doubled, approximately 45-60 minutes.

Bake at 375 degrees for 35 minutes or until golden brown.  Remove from loaf pans immediately and cool on wire racks.  Slice and toast.

Pink Vegan Recipe #123 Seven Layer Salad

Seven Layer Salad goes well with any meal and is delicious!

Layer all ingredients in a 9 x 13 inch pan:

1 head of lettuce, finely chopped

1 onion, finely chopped

1/2 c celery, finely chopped

1/2 c green bell pepper, finely chopped

1 pkg frozen peas, softened in hot water drain before adding layer

1 pkg Vegan shredded cheddar cheese (like Daiya), sprinkled OR shredded cheddar cheese if you are lacto-vegetarian

Pour dressing over all layers:

1 c Vegan mayonnaise

1/4 c vinegar, white OR apple cider

1/3 c Vegan cane sugar

1/4 t celery seed

Vegan bacon bits, sprinkled on top

Let the dressing work it's magic, the dressing leaks through to the lettuce and makes it taste wonderful!  Cover and refrigerate until ready to serve.  Can refrigerate overnight for even more flavor.

Pink Vegan Recipe #122 Dry Cream Soup Mix

Anytime a recipe calls for creamed soup, this is it!  If you just want a hot bowl of cream soup, add your favorite vegetables or meat alternatives and enjoy!  So easy!

Recipe to make 1 batch of dry cream soup mix:

1/4 c dry soy milk powder

1-1/2 T cornstarch OR arrowroot

3/4 t dried onions

Dash of fresh cracked black pepper

1/8 t dried basil

1/8 t dried thyme

1/2 t Vegan "not-chicken" bouillon powder OR cube

Combine all ingredients and mix well.  Use in recipes that call for cream of chicken soup, add mushrooms to substitute cream of mushroom soup.  In a saucepan, combine 1/3 c (1 batch), of the dry cream soup mix with 1-1/2 cups cold water.  Stir over low heat until thickened.

Pink Vegan Recipe #121 Sweet & Sour Cabbage Soup

One of our favorite restaurants offer sweet and sour cabbage soup.  This is normally a beef based recipe, so we made it Vegan!

2 T vegetable OR canola oil

1 large onion, chopped

2 cloves garlic, crushed

1/3 c Vegan brown sugar

1 head green cabbage, chopped

16 oz can crushed tomatoes

1/3 c + 2 T white OR apple cider vinegar

6 c vegetable broth (we use low sodium)

1/4 t fresh cracked black pepper

In a large soup pot or Dutch oven heat the oil on medium heat.  Add chopped onions and cook until soft.  Add garlic and cook a few minutes more.  Stir in brown sugar, then add the chopped green cabbage cook until softened.  Stir in tomatoes, vinegar and broth.  Add fresh cracked black pepper, bring to a boil and then turn down and simmer until the cabbage is tender.  Add more sugar, vinegar and fresh cracked black pepper  to taste.

Pink Vegan Recipe #120 Scalloped Potatoes Gratin

Scalloped potatoes are a delicious side to any meal.  We get so caught up in making baked, boiled, fried, mashed or hashed, that we forget about the easy creamy good scalloped!

1-1/2 c Vegan soy creamer

1 t dried thyme

2 garlic cloves, crushed

1/2 t ground nutmeg

Earth Balance buttery spread OR sticks

3-4 large potatoes, wash potatoes and leave peelings on.  Cut potatoes into 1/8 " thick slices

Fresh cracked black pepper

1/2 c grated Vegan Parmesan cheese, plus 1/2 c more before boiling

Bake at 375 degrees.  In a saucepan, heat the soy creamer, thyme, garlic and nutmeg.  While the soy creamer mixture is heating up, use Earth Balance to butter your baking dish.  Place a layer of potatoes in an overlapping pattern and season with pepper.  Remove the soy creamer mixture from the heat, then pour a little over the potatoes.  Top with some grated Vegan Parmesan cheese.  Repeat 2 more layers.  Bake uncovered for 45 minutes.  Sprinkle some more grated Vegan Parmesan cheese on top and broil until cheese browns, approximately 5 minutes.  Serves 4-6 people.