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.

Pink Vegan Recipe #119 Canadian Maple Spinach Salad Dressing

1/3 c extra virgin olive oil OR oil of choice

3 T Balsamic vinegar

3 t Maple syrup

6 t Vegan Dijon mustard

Whisk all ingredients together, pour into a jar with a lid and refrigerate.  Oils like olive oil will gel, just let the dressing sit on the counter awhile before serving.  Pour over your favorite spinach salad.

Our favorite spinach salad:

Washed and dried baby spinach
Sliced or slivered almonds
Sliced strawberries, blueberries or raspberries
Shredded Vegan cheese (like Daiya)
Gorgonzola cheese crumbles (if you are lacto-vegetarian)

Pink Vegan Recipe #118 "Curries"

I had my first taste of a "curry" dish when I met my husbands family in Canada. His family lived in Southeast Asia for 5 years and they ate many wonderful dishes. His mom made curries with whatever she had in her pantry and fridge. Great way to get rid of leftovers!

-Vegan Mama Jodi

1 T canola oil OR oil of choice

1 T Vegan shortening

1 t ground cardamom

1 t ground cinnamon

1 T ground curry powder

1/2 t ground cumin

2 T grated fresh ginger root OR 1 t ground ginger

1/2 t crushed red pepper OR a drop of hot chili oil (optional)

Fresh cracked black pepper to taste

Over medium heat, in a large skillet add the oil and shortening. Add all the spices, stir for a minute.

Then add:

1 onion, chopped

4-5 cloves garlic, chopped

Simmer and add:

1-14.5 oz can diced tomatoes

1/2 c coconut milk, soy milk OR soy creamer

Add the juice from 1-20 oz can of pineapple chunks, if using pineapple as one of your toppings

At this point, let simmer and add any meat alternatives and vegetables you like. You can also add whole peeled hard boiled eggs to the simmering mixture if you are a lacto-ovo vegetarian.

Suggestions for simmering sauce:

Cooked potatoes, peas, corn, carrots, fresh spinach (will wilt)

Toppings include:

Pineapple, shredded coconut, cashews, peanuts

Pink Vegan Recipe #117 Cold Couscous Salad

The great thing about this dish is you can make it your own. I like it with only spinach, red onion, cucumber and fresh dill and the vinaigrette of course. The problem is, I can't stop eating it!

-Vegan Mama Jodi

1 c couscous

Cook couscous according to package directions. Let cool.

4 oz fresh baby spinach, chopped

1/2 c sun-dried tomatoes, diced (optional)

1/2 c black olives, diced (optional)

1/4 c red onion, diced or chopped

1 small cucumber, peeled and chopped (optional)

2 T fresh mint OR dill, chopped (or 1 T dried dill)

4 oz crumbled feta cheese (if you are vegetarian)

Lemon vinaigrette

1/4 c fresh squeezed lemon juice

1/4 c extra virgin olive oil

2 t fresh garlic, minced

sea salt to taste

Vegan cane sugar to taste

When the couscous is cool, toss in the spinach, sun-dried tomatoes, black olives, red onion, cucumber and mint OR dill. Toss in the lemon vinaigrette and feta last and serve.

Makes 6 servings