VEGAN PIZZA ROLLS

I rolled out pizza dough (from a tube) and seasoned it with pizza seasoning.  Then I topped it with chopped olives, pineapple, roasted red pepper, green pepper and onion.  Then I rolled it back to the shape of a loaf of bread and baked it at 350 degrees F for about 25-30 minutes.  Sliced and served with pizza sauce for dipping.  Big hit with the child care kids today! : )  Would make a good appetizer for parties. Use your favorite pizza toppings!

VEGAN ITALIAN SAUSAGE AND RED PEPPER PASTA

Super simple, just a few ingredients and a real FAVORITE at our house!!  Quick and great for guests.  Easy to make in bulk for a large crowd. This dish is good if you have vegetarians/vegans and meat-eaters sharing a meal.

ITALIAN SAUSAGE AND ROASTED RED PEPPER PASTA

8 oz dried large bow-tie pasta, cook according to directions

olive oil for browning sausages

4 links Vegan Italian sausage links
1 large jar roasted red sweet peppers, drained
½ c  veggie broth
¼ t   ground black pepper
¼ c   fresh parsley

Cut sausages into 1 inch pieces. Cut sweet peppers into 1/2 inch pieces.  In a large fry pan, cook sausage and sweet peppers in olive oil over medium-high heat until sausage is brown.  Drain well.  Add the broth and black pepper to the meat and peppers.  Bring to a boil.  Cook 5 minutes (a slight reduction).  Remove from heat and pour over cooked pasta.  Add parsley and toss gently. 

Note: I have made this with fresh red peppers, too, and it is very good. But I prefer the flavor of the roasted peppers.

Shiitake Noodle Bowl

I made miso soup and added in cabbage, shiitake mushrooms and extra spinach and green onions.  Then we served it over noodles.  You can use soba, rice noodles, glass noodles, or fettuccine or even just use rice.  It was very yummy and warm and hit the spot today.  We also made some veggie spring rolls for the side.  I added hot chili garlic sauce to mine for some heat.

Not an official recipe sicne I just added as I went. So these are approximate amounts.

My daughter enjoying her noodle bowl with her new giraffe chopsticks! : )

SHIITAKE MUSHROOM NOODLE BOWL

Shiitake mushrooms (about 2 cups, sliced)
Green onion (about 4, chopped)
Spinach (about 1 cup, chopped)
Cabbage or other cabbage like product (about 1 cup, chopped)
1/2 cube of firm tofu cut into small squares
4 c. veggie broth
2 t. miso dissolved in hot water
2 t. soy sauce
2 t. rice vinegar

Simmer all together and then serve over noodles that have been cooked according to package directions.

This was very mild, so feel free to spice it up a bit with more soy, miso or rice vinegar, or add in fresh ginger, garlic, or whatever you like.  My kids liked it "plain" while I liked it with some heat.

VEGAN EGG (-less) SALAD

Vegan Egg-less Salad Sandwich with Spinach

VEGAN EGG-LESS SALAD (traditional)
1 brick firm tofu, drained, pressed and cut into 1/2" cubes
1/2 c. vegan mayo
2 t. yellow mustard
1/4 c. chopped green onion (or other onion)
1/4 c. chopped red pepper
1/4 c. chopped celery
1 t. paprika
1/2 t. celery salt
Salt and Pepper to taste
2 T. pickle relish (optional)

While tofu is draining, stir all other ingredients together. Gently toss together with the tofu.  Refrigerate 30-60 minutes before serving. Good on a green salad, on toast or bread for a sandwich, on crackers or stuffed into a tomato or pepper.

VEGAN RANCH SEASONING, DIP, DRESSING and VEGAN RANCH OYSTER CRACKER SNACK

VEGAN RANCH OYSTER CRACKER SNACK

VEGAN RANCH DRESSING SEASONING MIX
3 T. dried parsley
1 1/2 T. dried dill weed
2 T. onion powder
2 T. dried chives
1 1/2 t. salt
2 t. garlic powder
2 t. ground pepper

Stir all together for basic seasoning mix.  This can be used in the dip and dressing recipes as is, or you can put it in the food processor or coffee grinder to make a finer seasoning for cracker snacks.

VEGAN RANCH DIP
1/4 c. vegan mayo
1/4 c. vegan cream cheese
2 T.  ranch seasoning mix

Stir all together until creamy and refrigerate for 2 hours before serving.

VEGAN LEMON DILL RANCH DIP
1/4 c. vegan mayo
1/4 c. vegan cream cheese
2 t. dried dill weed
1 T. ranch seasoning mix
1-2 t. fresh squeezed lemon juice

Stir all together until creamy and refrigerate for 2 hours before serving.

VEGAN RANCH DRESSING
3/4 c. vegan sour cream
2 T. unsweetened, unflavored soy or almond milk (or more to desired consistency)
1 1/2 T. ranch seasoning mix

Stir all together until creamy and smooth.  Refrigerate for 2 hours before serving.

VEGAN OYSTER CRACKER SNACKS
1 package oyster crackers
3 T. vegetable oil
2 T. ranch seasoning mix (that has been slightly processed so no large pieces of parsley and chives remain)

Preheat oven to 350 degrees F.  Toss crackers, oil and seasoning mix all together and lay out on a cookie sheet pan.  Bake for 5 minutes, stir once, then bake another 5 minutes.  Great as a snack or served on salads and soups.

Vegan Corn Chowder and Curry Corn Soup

(The curry corn soup is a re-post from last year, but I thought I'd add these together to make it easier to find them.)

Corn Chowder with chives

 

CORN CHOWDER

1 T. olive oil

3 cloves garlic, minced

1 large onion, diced

2 ribs celery, diced

1 medium red pepper, diced

2 large potatoes, diced

3 c. vegan unsweetened milk (you can use coconut milk to change the flavor in this, too)

3 c. veggie broth

16-oz bag frozen corn

Salt and pepper to taste

 

In a large soup pot, saute garlic, onion, celery and red pepper in olive oil just until softened. Add in the potatoes, broth and season.  Let come to a boil, turn heat down and simmer until potatoes are soft.  Add in milk and corn and cook over medium until heated through. Taste and reseason as needed.  Do not boil once the milk and corn are added. Serve topped with chopped green onion or vegan sour cream.  Also good with cayenne if you like a little heat.

 

 

 

CURRY CORN SOUP

1 T. olive oil
3 cloves garlic, minced
4 to 5 scallions, white and green parts, thinly sliced
1 medium red bell pepper, chopped
3 1/2 c. coconut milk (I used Silk--find it with other milk)

16-ounce bag frozen corn
2 t. curry powder
¼ t. Thai red curry paste (optional, use as you like)
1 t. salt, or to taste
½ c. minced fresh cilantro

Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes.

Add the coconut milk, corn, curry powder, the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding to the soup.

Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.

Top with cilantro and serve.

Fruit & Granola Breakfast

My son insisted I buy a pomegranate at the store last night. So this morning I made a fruit salad and served it up with pumpkin seed and flax seed granola. YUM!  HAPPY SUNDAY ALL!