VEGAN TACO TOT CASSEROLE

Assembled, but not cooked yet

served up with jalapenos

TACO TOT CASSEROLE
(Makes a deep 9x13 or a nice 11x14 pan for a large group)

1 c. TVP
1/4 c. (or one package) taco seasoning
1 c. boiling water
2 can black beans (drained and rinsed)
1 small can diced chilies
1 small bag frozen corn (about 3 cups), thawed
1  14 oz. can enchilada sauce (your favorite, red or green, hot or mild)
1 large bag frozen Tator Tots

Shredded vegan cheese, olives, green onions, jalapenos, etc. for topping, optional

Stir boiling water into TVP and seasoning and let sit 5 minutes.  Then add the black beans, chilies and corn to the TVP mix. Spray the pan with non-stick spray and then pour in about 1/4 c. enchilada sauce.  Put TVP/bean/corn mixture on top and spread evenly.

Top with a large bag of Tator Tots, then drizzle remaining enchilada sauce over tots.  Top with vegan cheese and other toppings if desired.

Bake at 425 degrees F for 35-40 minutes.  Check to make sure mixture is hot in the middle and tots are cooked through.  (Time may vary depending on how deep your dish is and how evenly your oven cooks.)

Top with onions, jalapenos, vegan sour cream, etc. as you serve it.

VEGAN BANANA COCONUT PUDDING and COCONUT WHIPPED CREAM

BANANA COCONUT PUDDING
1/3 c. sugar
3 T. cornstarch
1/8 t. salt
1  14 oz. can lite coconut milk
1 t. vanilla
2 bananas, sliced
1/2 c. sweetened flake coconut, optional

Whisk together the sugar, cornstarch, salt and coconut milk until creamy and no lumps remain.  Cook over medium heat, stirring constantly, until thick and bubbly.  Cook 2 minutes more.  Remove from heat.  Stir in vanilla and bananas and coconut flakes. Immediately pour into serving dishes and let cool.  Top with additional coconut and banana slices right before serving.  Serve with cookies or crackers if desired.

This recipe can also be used as a pie filling.  Top with coconut whipped cream.

COCONUT WHIPPED CREAM
1 can full fat coconut milk
2 T. sugar
1/2 t. vanilla

Pour coconut milk into a glass container and then refrigerate until the fat separates from the coconut water.  Carefully take off the white coconut fat and place into a separate bowl.  Do not use the coconut water in this!  (I save it and use it in smoothies.)  Whisk together the coconut fat, sugar and vanilla until light and fluffy (like homemade whipping cream).  Use as you would whipped cream or whipped topping.

VEGAN 4-INGREDIENT BROWNIES

With love to my dear friend, Brigette!  She made a special effort to make these as a treat for my vegan kids when we visited her house.  What a great way to make us feel welcomed and loved!! 

I sent my husband to the store for milk and bananas and he came home with the ingredients for these and left them conveniently on the counter for me.  I took the hint!

VEGAN BROWNIES
1 package chocolate cake mix (check box to make sure it is vegan)
1 small box instant chocolate pudding mix
1/2 bag mini chocolate chips (vegan)
2 c. soy milk (soy works best in this)
Powdered sugar to sprinkle on top.

Mix cake mix, pudding mix, chocolate chips and soy milk together until batter is thick and creamy. Spread batter into a 9 x 13" cake pan that has been sprayed with non-stick spray and lightly floured. Bake at 350 degrees F. for 35 minutes or until done. Cool completely before sprinkling on powdered sugar.

Quinoa Salad

QUINOA SALAD
1 c. quinoa, soak for 15 minutes, rinse and drain
3/4 c. cold water
Bring quinoa and water to a boil in saucepan, turn heat to low and cover with a lid. Simmer 20 minutes, then turn off heat and let cool for 10-20 minutes. Refrigerate for 2-3 hours.

Toss a variety of chopped veggies into chilled quinoa. I used the following:
1/2 c. cucumber, chopped
1 small can sliced olives
1/2 red pepper, chopped
2 green onions, chopped
1 can chickpeas, drained and rinsed
1/2 c. cherry tomatoes, chopped
1/2 c. edamame
1/2 c. sliced carrots

Whisk together Dressing and toss with quinoa and veggies:
1/4 c. olive oil
2 T. fresh squeezed lemon juice
1-2 t. Dijon mustard
Salt and fresh cracked black pepper

Serve over a bed of kale or other greens.

Easy Roasted Ratatouille

This dish is so easy and yummy and versatile.  Eat it up as is, or serve it over pasta.  Layer the veggies all nice and make it a "fancy" dish for guests.  It is fresh and healthy and we love it here. Try it!

ROASTED RATATOUILLE
2 T. olive oil
1/4 c. cooking wine (or your favorite Chardonnay)
1 white or yellow onion, cut into 1" pieces
2 cloves garlic, minced
1 Chinese eggplant, sliced
1 zucchini, sliced
1 yellow squash, sliced
3 Roma tomatoes, sliced
1 sweet red pepper, cut into 1" pieces
1 sweet green pepper, cut into 1" pieces
1-2 c. sliced baby portabella mushrooms (optional)
Fresh thyme, basil and parsley, chopped finely
Sea salt and freshly ground black pepper

Easy method:  I put all ingredients in a bowl and toss together until olive oil is evenly distributed. Then I spread it on a baking sheet and baked at 425 degrees F for 20 minutes. Serve with pasta or bread.

Fancy method:  Layer or stand the slices on edge in a nice pattern in baking dish that is sprayed with non-stick spray. Then drizzle olive oil, wine and herbs over the top.  Bake at 425 degrees F for 25-30 minutes.

Vegan Orange Cookies

VEGAN ORANGE COOKIES
2 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 c. vegan butter
1 1/4 c. sugar
2 T. ground flax mixed in 1/2 c. fresh squeezed orange juice
1 T. orange zest
cranberry sauce (optional)

Mix flour, baking powder, baking soda and salt together. In a separate bowl, mix together butter and sugar until light and fluffy.  Add egg substitutes and orange zest to butter sugar mixture and mix well.  Slowly add the dry ingredients to the wet and blend until combined.  Drop by spoonfuls on a baking sheet.

OPTIONAL: Press the middle of the dough with your thumb and fill with 1 t. cranberry sauce in the middle.

Bake at 350 degrees F for 9-12 minutes. These do not get very browned, so be careful not to burn them.  Cool on a rack before serving.

VEGAN LEMON BLUEBERRY BISCUITS

LEMON BLUEBERRY BISCUITS
(makes 12-18 biscuits depending on size)

2 c. all-purpose flour
1/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 T. fresh lemon juice
1 c. soy milk
1 T. ground flax dissolved in 1/4 c. water
1/4 c. vegan butter or butter flavored Crisco, softened
1 t. grated lemon peel
1 c. frozen blueberries

GLAZE
1/2 c. powdered sugar
1 T. fresh squeezed lemon juice
1/2 t. grated lemon peel

Preheat oven to 400 degrees F.  Add 1 T. lemon juice to the soy milk and set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, combine the flax, butter or Crisco and lemon peel.  Stir the soy milk mixture into other wet ingredients. Add the wet ingredients to the dry ingredients and mix just until moistened, Carefully fold in blueberries.

Drop by tablespoonfuls about 1 inch apart onto a greased baking sheet. Bake at 400 degrees F. for about 15-18 minutes or until lightly browned.  Let cool 10 minutes, then glaze.  (I also sprinkled mine with powdered sugar at the end.)