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.

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.