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")
Jodi and Amy
Sunday, September 25, 2011
Saturday, August 27, 2011
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.
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.
Sunday, July 24, 2011
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!
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!
Sunday, June 26, 2011
Pink Vegan Recipe #102 Sesame Veggie Stir-Fry
Stir-Fry's are easy, satisfying and a great way to get rid of veggies that might otherwise perish in your fridge! You can add your favorite meat alternative like Meatless chick'n, beef or shrimp (try Vegan shrimp in the frozen section at Mother's Market or Whole Foods Market)!
Stir-Fry sauce:
1. 1/2 c low-sodium soy sauce OR liquid amino's (we love liquid amino's)
2. 4 t Vegan cane sugar
3. Juice from 1 fresh squeezed orange
4. 1/4 t garlic powder
5. 1/8 t ground ginger
6. 2 t sesame oil
7. 1/2 t red pepper flakes (optional)
8. Fresh cracked black pepper to taste
Add all 8 ingredients into a small saucepan. Bring to a boil over medium heat, stir until the sauce begins to thicken. Turn off the heat and let stand.
Note: This makes 2/3 c Stir-Fry sauce, you may not need to use all of it, especially if you are watching your sodium intake. Spoon sauce over the Veggie Stir-Fry until you get the desired taste you want (we use approximately 1/3 c and serve extra on the side for those who prefer more).
Veggie Stir-Fry:
1 T canola oil or any other high heat cooking oil
3 cloves garlic, finely chopped
Add your favorite meat alternative (optional)
1 c broccoli florets
1 c red, orange, yellow or green pepper (your choice)
1/2 c carrots, julienned
1/2 c chopped green onions (sliced white or red onions can also be used)
1 T white or black sesame seeds
Heat 1 T canola oil in a large frying pan or wok, over medium heat. When the oil starts to simmer, add the garlic and meat alternative (if using one). Stir-Fry for 2-3 minutes. Add the broccoli, peppers, carrots, onions, sesame seeds and any other veggies to your liking! Stir-Fry for approximately 5 minutes more (do not over cook your veggies)! Spoon sauce over the Veggie Stir-Fry until you get the desired taste you want.
Serve over a bed of steamed brown rice or brown rice medley.
Other veggies to use for Stir-Fry (good way to get rid of veggies that might otherwise perish in your fridge), slice or chop:
celery
baby bok choy
mushrooms
zucchini
Yellow squash
asparagus
canned water chestnuts, drained
canned bamboo shoots, drained
canned bean sprouts, drained (or can use fresh)
Brown rice or brown rice medley:
Cook according to directions on the package.
Stir-Fry sauce:
1. 1/2 c low-sodium soy sauce OR liquid amino's (we love liquid amino's)
2. 4 t Vegan cane sugar
3. Juice from 1 fresh squeezed orange
4. 1/4 t garlic powder
5. 1/8 t ground ginger
6. 2 t sesame oil
7. 1/2 t red pepper flakes (optional)
8. Fresh cracked black pepper to taste
Add all 8 ingredients into a small saucepan. Bring to a boil over medium heat, stir until the sauce begins to thicken. Turn off the heat and let stand.
Note: This makes 2/3 c Stir-Fry sauce, you may not need to use all of it, especially if you are watching your sodium intake. Spoon sauce over the Veggie Stir-Fry until you get the desired taste you want (we use approximately 1/3 c and serve extra on the side for those who prefer more).
Veggie Stir-Fry:
1 T canola oil or any other high heat cooking oil
3 cloves garlic, finely chopped
Add your favorite meat alternative (optional)
1 c broccoli florets
1 c red, orange, yellow or green pepper (your choice)
1/2 c carrots, julienned
1/2 c chopped green onions (sliced white or red onions can also be used)
1 T white or black sesame seeds
Heat 1 T canola oil in a large frying pan or wok, over medium heat. When the oil starts to simmer, add the garlic and meat alternative (if using one). Stir-Fry for 2-3 minutes. Add the broccoli, peppers, carrots, onions, sesame seeds and any other veggies to your liking! Stir-Fry for approximately 5 minutes more (do not over cook your veggies)! Spoon sauce over the Veggie Stir-Fry until you get the desired taste you want.
Serve over a bed of steamed brown rice or brown rice medley.
Other veggies to use for Stir-Fry (good way to get rid of veggies that might otherwise perish in your fridge), slice or chop:
celery
baby bok choy
mushrooms
zucchini
Yellow squash
asparagus
canned water chestnuts, drained
canned bamboo shoots, drained
canned bean sprouts, drained (or can use fresh)
Brown rice or brown rice medley:
Cook according to directions on the package.
Sunday, May 22, 2011
Pink Vegan Recipe #101 Marvelous "Meatless" Chick'n Salad
We've missed all of you, so every once in awhile we are going to introduce a new PINK Vegan recipe! Need a quick sandwich idea, this is it! You could also serve a scoop full of Marvelous "Meatless" Chick'n Salad over a bed of greens, on a romaine lettuce leaf or make it a wrap!
*Add your favorite Vegan salad dressing, for a tasty salad!
1-12 oz package Yves meatless ground chicken OR turkey
1/4 c celery, chopped
1/4 c onion, chopped
1 small apple, chopped
1/2 t fresh cracked black pepper
Dash of cayenne pepper
Dash of dried dill
Dash of ground paprika
Place meatless ground in a bowl. Using a fork, flake the meatless ground, add vegetable/apple mixture and spices. Mix thoroughly.
4-6 T Vegan mayonnaise (until your preferred creaminess)
1 T sweet pickle relish
1 T yellow mustard
In another bowl mix Vegan mayonnaise, pickle relish and mustard. Pour into the meatless ground and vegetable/apple mixture. Mix well, chill and serve.
*Be creative and make it your own! Add a handful of raisins, dried cranberries, grapes, cashews or walnuts!
*Add your favorite Vegan salad dressing, for a tasty salad!
1-12 oz package Yves meatless ground chicken OR turkey
1/4 c celery, chopped
1/4 c onion, chopped
1 small apple, chopped
1/2 t fresh cracked black pepper
Dash of cayenne pepper
Dash of dried dill
Dash of ground paprika
Place meatless ground in a bowl. Using a fork, flake the meatless ground, add vegetable/apple mixture and spices. Mix thoroughly.
4-6 T Vegan mayonnaise (until your preferred creaminess)
1 T sweet pickle relish
1 T yellow mustard
In another bowl mix Vegan mayonnaise, pickle relish and mustard. Pour into the meatless ground and vegetable/apple mixture. Mix well, chill and serve.
*Be creative and make it your own! Add a handful of raisins, dried cranberries, grapes, cashews or walnuts!
Wednesday, January 19, 2011
Bernie's Favorite "Veggie" Spaghetti
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!
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!
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.
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