tag:blogger.com,1999:blog-2724348293300836392024-03-05T16:00:15.726-05:00Tracie CooksAdventures in vegan cooking and baking.
<p><p>
Omnivore tested. Vegan approved.</p></p>Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-272434829330083639.post-70764054285928221762014-03-17T10:56:00.001-04:002014-03-17T10:56:51.946-04:00Vegan Shepherd's Pie (w/ Garlic-Basil Mashed Potatoes)Every year, on St. Patrick's Day, we'd have Corned Beef and Cabbage. Since I stopped eating meat, I forgo the corned beef but still have the potatoes, carrots and cabbage. <br /><br />This year, we decided to celebrate a day early and I was in charge of making the dinner, so I decided to change things up a bit and make a Shepherd's Pie, with a Garlic-Basil Mashed Potatoey Twist!<br />
<br />
<span style="color: #38761d;"><u><b>Meat and Veggie Mixture</b></u></span><br />
<br />
1 Tbsp Grapeseed Oil<br />
1/2 Onion, diced<br />
4 Carrots, chopped<br />
3 Celery Stalks, chopped<br />
1 Small Orange Bell Pepper, chopped<br />
2 Large Garlic Cloves, minced<br />
1 Tbsp Tomato Paste<br />
1 Bag (frozen) Gardein Beefless Ground<br />
2 Tbsp Annie's Naturals Worcestershire Sauce<br />
1/2 Dry Red Wine<br />
1/2 Cup Water<br />
Salt & Pepper (to taste)<br />
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Sauce the onions, carrots, celery, pepper and garlic, with a little oil, until all the veggies are tender and start to brown a little then add tomato paste, salt and pepper.<br />
<br />
Add the (frozen) beefless ground and stir/cook until thoroughly heated. Add worcestershire sauce, red wine and water. Cook for another 5-7 minutes so that the wine can reduce and the flavors can meld.<br />
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Transfer mixture to an oven-proof (glass, metal or aluminum) baking dish and spread evenly.<br />
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(I used a 11 3/4 x 9 3/8 x 2 5/16 aluminum roasting pan, since I was bringing it to my mom's house)<br />
<br />
<span style="color: #38761d;"><u><b>Mashed Potatoes</b></u></span><br />
<br />
2.5 lbs Red Potatoes, peeled and quartered<br />
2 Tbsp Trader Joe's Reduced Fat Mayonnaise<br />
1/4 - 1/2 Cup of Soy Milk (dependent on desired texture)<br />
1 Large Clove of Garlic, minced<br />
Garlic Powder (to taste)<br />
Basil (to taste)<br />
Salt & Pepper (to taste)<br />
<br />
Preheat Oven to 400 Degrees.<br />
<br />
Fill a large pot with cold water, salt and potatoes and bring to a boil.<br />
<br />
Cook potatoes for about 25 minutes, until soft, and then drain and rinse. Return them to the pot or another large bowl. Add mayonnaise, soymilk, garlic, garlic powder and basil - and mash until desired texture is reached - then season with salt and pepper.<br />
<br />
Spoon potatoes on top of meat and veggie mixture and spread evenly. Rake with a fork and then place in the oven, uncovered, for 20 minutes (or until the top starts to brown). Cut and serve. <br />
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(Tip: If you're bringing food to someone else's house to finish up, write the final cooking instructions on top of the container - it will make your life <i>much</i> easier)<br />
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<center>
<span style="color: #38761d;"><span style="font-size: large;"><b>Happy St. Patrick's Day!</b></span></span></center>
Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-45226104527183609282014-03-06T13:59:00.001-05:002014-03-06T13:59:59.250-05:00Sloppy Vegan BratsEver have those days where you're torn between wanting two different things for dinner, but just can't decided which one to choose? Why not have them both!<br />
<br />
This is a 2-in-1 recipe combines "Sloppy Dave's" (which my boyfriend's version of Sloppy Joe's) and Viana Veggie Bratwurst. You can eat each component separately or all together - but it definitely tastes delicious if you pile it all on one roll. This may just be the ultimate comfort food!<br />
<u><b></b></u><br />
<center>
<u><b><span style="font-size: large;">Sloppy Vegan Brats</span></b></u></center>
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<b><u>Veggie Bratwurst</u></b><br />
<br />
3 Links of <a href="http://www.wholefoodsmarket.com/products/veggie-bratwurst" target="_blank">Viana Veggie Bratwurst</a><br />
Water<br />
2 Tbsp of Oil (We used Grapeseed)<br />
(Sea) Salt & Pepper (to taste)<br /><br />
Pre-heat a medium-sized frying pan, over high heat, and add the bratwurst and about 1/4 inch of water. Roll the links around the pan and cook until water dissolves. <br />
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Once the water dissolves, add oil (and salt and pepper) to brown. To get a nice browning effect, be sure to keep the links moving - it should take around about 2 minutes to give them a nice, brownish skin.. <br />
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Placed the cooked links to the side - you'll be using them in a bit. Onto Part 2....<br />
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<u><b><span style="font-size: small;">Sloppy Dave's</span></b></u><br />
<br />
Grapeseed Oil<br />
1/2 Large Vidalia Onion, diced.<br />
1 Small Red Pepper, diced.<br />
3 Big Cloves of Garlic<br />
1 12oz Bag of (frozen) Boca Crumbles<br />1 1/4 Cups of Hunts (Traditional) Tomato Sauce<br />
Basil<br />
Oregano<br />
Salt & Pepper (to taste)<br />
<br />
Add a thin layer of oil to a pan and saute peppers and onions, salt & pepper, over med-high heat, until onions are slightly browned. <br />
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Stir in garlic and frozen Boca crumbles. Cook until crumbles are heated through - it should only take a few minutes. Add a little more salt & pepper and equal parts basil & oregano (to taste)<br />
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Lower heat, to medium, and add the tomato sauce. Mix thoroughly until everything is covered, with sauce, evenly. <br />
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Turn the heat off and let the pan sit on the stove while you move onto Part 3...<br />
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<span style="font-size: small;"><u><b>Garlic Bread</b></u></span><br />
<br />
1/2 Stick of Vegan Butter<br />
2 Small Cloves of Garlic, pressed.<br />
1/2 Tbsp of Oregano<br />
2 Long, Whole Wheat Sub Rolls<br />
<br />
Melt
the butter in the microwave for about 10 seconds to soften, then add
two (2) cloves of pressed garlic and oregano. Stir until thoroughly
mixed. Spread evenly on rolls. (Hint: Don't cut the rolls all the way through!)<br />
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Place buttered rolls, facedown, on a griddle pan (set to med-high heat). You can remove them from the pan when they're slightly browned around the edges.<br />
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The final step is to put the sandwich together! Place a link of the bratwurst, along the seam of the bread, spoon on a few spoonfuls of Sloppy Dave's, cut the sandwich in half and then dig in! <br />
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Give this recipe a try and let me know what you think of it! Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-40710812084651974752014-02-11T13:04:00.002-05:002014-02-11T13:04:42.447-05:00Grilled Cheddar CheeseThe awesome people at GO Veggie! sent me a few samples of their vegan products and over the weekend, we tried a few of them. Since I've made grilled cheese - many, many times before - I decided to test drive their cheese slices and I have to say that I definitely was not disappointed! <br />
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I know that this is a super simple recipe, but there may be someone out there who never thought to make it once they went vegan.<br />
<br />
<u><span style="font-size: large;">Grilled Cheddar Cheese</span></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQucz9VA5fzYcBAdDp2B-dBC-4fSr7w_wCxVQBJctxUn6nTVL9CebfvE3eE9yj4ddTJWVemYg1cz8MtPH3JYyW3WoetwWqJsiUiYwYkMT3SJ5YUeam8ftbqcCHpu1zR2y9zCILY831OE/s1600/IMG_6287.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQucz9VA5fzYcBAdDp2B-dBC-4fSr7w_wCxVQBJctxUn6nTVL9CebfvE3eE9yj4ddTJWVemYg1cz8MtPH3JYyW3WoetwWqJsiUiYwYkMT3SJ5YUeam8ftbqcCHpu1zR2y9zCILY831OE/s320/IMG_6287.JPG" /></a>
<br />
<br />
<br />
Earth Balance Vegan Butter<br />2 Slices of Bread<br />
2 GO Veggie! Cheddar Flavor Rice Vegan Slices<br />
Vegan Bacon Bits (Optional)<br />
<br />
Spread a thin layer of butter on one-side of both slices of bread.<br />
<br />
Pre-heat pan, over medium heat, place the bread (butter-side down) in the pan and cover each side with a slice of cheese. <br />
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<br />
<br />
Cover with a steel dome cover (or a piece of foil, tented in the middle to keep the cheese from sticking to it) and cook for about 3-5 minutes (until slightly browned).<br />
<br />
(Optional) Sprinkle vegan bacon bits on each slice<br />
<br />
Flip one piece of bread on top of the other piece, plate and then cut in half. <br />
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<br /><br />I almost didn't get a picture of the finished product because I was too busy chowing down on the melty deliciousness of it. :)Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-23438694647077647482014-02-06T10:48:00.001-05:002014-02-06T10:48:40.399-05:00Cinnamon-Raspberry SmoothieDave bought me a Vitamix for my birthday, so we've been smoothie makin' fools!<br />
<br />
When it comes to smoothie prep, I'm a firm believer in eyeballing things and just adding the amount that tastes good (to you) so I was hesitant to post smoothie recipes. Then I realized that even just the ingredients may be useful to some people, so I decided that, every once in a while, I'll be posting some smoothie "recipes" here as well.<br />
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<u><span style="font-size: large;">Cinnamon-Raspberry Smoothie<br /></span></u>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrZlWnnZNhSvIcsZtOSApt_1g1GaNz0u0ZsDX8RY_2plfIKeAWAb10aWJY_Jbm8wSJ9lpm99pno6u54_8rV4KIX7oywz55D7mI2oA6Fg-SEWZu-M-kgf_RC7lTQELlq1dXlZzzs-16nY/s1600/IMG_6257.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrZlWnnZNhSvIcsZtOSApt_1g1GaNz0u0ZsDX8RY_2plfIKeAWAb10aWJY_Jbm8wSJ9lpm99pno6u54_8rV4KIX7oywz55D7mI2oA6Fg-SEWZu-M-kgf_RC7lTQELlq1dXlZzzs-16nY/s320/IMG_6257.JPG" /></a>
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4 Ice Cubes
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1 Scoop of <a href="http://www.amazon.com/gp/product/B0021FEMZG/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0021FEMZG&linkCode=as2&tag=traciecooks-20">PlantFusion Vanilla Bean Protein Powder</a>
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1 Large Banana<br />
Almond Milk<br />
Raspberry Extract*<br />
Cinnamon<br />
Nutmeg
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Flax Seeds, ground (about 1 tsp)<br />
Chia Seeds
(about 1 tsp)<br />
Red Food Coloring (optional)<br />
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Add all the ingredients and then turn the blender on. Make sure everything is blended thoroughly.<br />
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Hint: When adding the almond milk, I know that I've added enough when all the ingredients, in the bottom of the Vitamix, are covered.<br />
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<span style="font-size: x-small;">(*If we had had actual raspberries in the house, we would have used those but the extract made a good replacement)<br /><br /><span style="font-size: small;">What are some of your favorite smoothie recipes? Share in the comments below!</span></span>Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-45390251426901733952014-01-29T15:35:00.002-05:002014-01-30T07:01:01.318-05:00Date Squares<div>
One of the awesome things about my relationship with my boyfriend, Dave, is that we both love to cook! Shortly after we started dating, he made these awesome date and nut bars - and from that moment on, I knew that he was a keeper :)<br>
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He hasn't made them in a while, so we decided that it was about time to make some again to share with all of you! They're super simple to make and absolutely delicious!</div>
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<u><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: large;">Date Squares </span></u><br>
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1 Cup Almonds</div>
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<div>1 & 1/2 Cups Pitted Medjool Dates (you can add a few extra)</div>
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1/2 Cup Sweet, Dried Cranberries</div>
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1/2 Cup Shredded Coconut</div>
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1/4 Enjoy Life's Semi- Sweet Mini Chocolate Chips</div>
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1Tbsp Vanilla Extract</div>
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In a food processor, pulse almonds until they become coarse then throw in dates, cranberries, coconut, vanilla extract and pulse until mixed together. Toss in chocolate chips and pulse another 2 or 3 times.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5A9pfAhBY3T5O8XazlCLlzktA6DJDgYqgWYOp3ZL6fBeqoykcQ9qUxPjR99jvr421X7zHwLTIECZylc8BvijbRWevEDNjgqnvzW0cD4_QS_oxNE2W07RTYpZoOZKOANZq7k99AltSfA/s1600/IMG_6047.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5A9pfAhBY3T5O8XazlCLlzktA6DJDgYqgWYOp3ZL6fBeqoykcQ9qUxPjR99jvr421X7zHwLTIECZylc8BvijbRWevEDNjgqnvzW0cD4_QS_oxNE2W07RTYpZoOZKOANZq7k99AltSfA/s320/IMG_6047.JPG"></a>
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Spoon mixture out onto a flat surface and then, using you hand, flatten gently. <br>
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Place in the freezer for about an hour and then cuts into squares</div>
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Be sure to keep refrigerated, otherwise, they may lose their form. If you wanted to try something a little different, I'm sure you could shape them into balls as well.Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-69050456036287470422014-01-27T12:12:00.000-05:002017-12-22T12:23:48.828-05:00Parmesan Roasted Chick PeasIn the most recent email from <a href="http://www.healthybitchdaily.com/" target="_blank">Healthy Bitch Daily</a>, there was a great recipe for <a href="http://web.archive.org/web/20140211083427/http://www.healthybitchdaily.com/2014/01/23/parmesan-roasted-chickpeas/" target="_blank">Parmesan Roasted Chick Peas</a>. It seemed super simple and yummy, so when I had a little free time this weekend, I decided to give it a try.<br />
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I made a few modifications to the recipe: <br />
<ul>
<li>Added basil, nutritional yeast and flax. </li>
<li>Used 1 tsp - instead of 1/2 tsp - for everything but the red pepper flakes</li>
<li>Used a lot more than 1 tbsp of the vegan parm style topping</li>
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<u><b><span style="font-size: large;">Parmesan Roasted Chick Peas</span></b></u></div>
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(Serves 4)</div>
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1 Can of Chickpeas (Garbanzo Beans)</div>
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2 Tbsp Grapeseed Oil</div>
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1 Tsp Sea Salt</div>
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1 Tsp Dried Oregano</div>
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1 Tsp Dried Basil</div>
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1 Tsp Garlic Powder</div>
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1 Tsp Nutritional Yeast</div>
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1 Tsp Ground Flaxseed</div>
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1/2 Tsp Crushed Red Pepper</div>
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* GO Veggie Vegan Parmesan Style Topping<br />
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*After I took the chick peas out of the oven, I put them in a bowl, covered them with the parm, shook them up and then covered with parm and shook again.</div>
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Click <a href="http://www.healthybitchdaily.com/2014/01/23/parmesan-roasted-chickpeas/" target="_blank">here</a> for the cooking instructions on HBD.</div>
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Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-40717565654541296312014-01-23T11:23:00.003-05:002014-01-23T11:24:32.954-05:00Cookbook Lottery #1 - Betty Crocker's Spicy (Vegan) Rice PattiesThe first Cookbook Lottery Recipe is from Betty Crocker's Cookbook.<br />
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<tr><td class="tr-caption" style="text-align: center;">Spaghetti and Spicy Rice Balls (Pg 374)</td></tr>
</tbody></table>
This recipe was originally for "Spaghetti and Spicy Rice Balls" but, in typical Tracie fashion, I felt like changing things up a bit so instead of rice balls, I decided to make rice patties and forgo the spaghetti.<br />
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<u><span style="font-size: large;">Betty Crocker's Spicy (Vegan) Rice Patties</span></u><br />
(Makes 4 Patties)<br />
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1 Cup (uncooked) Carolina Brown Rice<br />
1 Tbsp Osem "Chicken Style" Consomme<br />
1/2 Cup Quaker Quick Oats<br />
1 Medium Onion, Chopped<br />
1/4 Bread Crumbs (Italian Flavored)<br />
1 tsp Dried Basil<br />
1 tsp Dried Oregano<br />
1/4 tsp Ground Red Pepper (Cayenne)<br />
1 Tbsp Ground Flax Seed mixed with water (to replace the egg called for in the original recipe)<br />
1 Tbsp Ground Flax Seeds (just dump in the bowl)<br />
1/4 Cup Soy Milk<br />
Wheat Germ<br />
Cooking Oil<br />
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Cook <b>rice </b>as per the directions on the package. After you bring the water to a boil, stir in <b>Osem consomme</b>, then reduce to a simmer.<br />
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While the rice is cooking, mix together <b>oats, onion, bread crumbs, basil, oregano, red pepper, flax and flax mixture</b>. When the rice is done cooking, add the<b> rice</b> and <b>soy milk</b> to the mixture and mix until everything is well blended.<br />
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Divide mixture into four (4) sections, shape each section into a ball and then flatten to make a patty. <br />
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Coat a large plate (big enough to fit the patties) with <b>wheat germ</b>. Place the patties on the plate and then cover with more wheat germ until fully coated.<br />
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In a large frying pan, pour in about an inch of <b>oil</b> and heat it. (It's hot enough to use when you insert the handle of a wooden spoon and it starts to bubble around it.)<br />
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Place the patties in the pan and cook for about 5 minutes. Flip and cook the other side for about 3 minutes. Cooking times may vary, so just keep on eye on them. When a nice light brown crust forms, they're finished.<br />
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Cover the large plate, that you used for the wheat germ, with a couple of paper towels and then place the patties on the plate. This will help to absorb any excess oil.<br />
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The patty tastes great on it's own but I'm sure it would taste awesome with a sauce on it as well.<br />
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<b><br /><br /><span style="font-size: small;">Spoiler Alert!</span></b><span style="font-size: small;"> The next "Cookbook Lottery" recipe will be from the Veganomicon! Stay tuned!
</span>Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-39407395017843608472014-01-20T11:36:00.000-05:002014-01-29T15:33:28.771-05:00Pat's Savory Stuffed PeppersI credit my love of cooking to becoming vegan but even more so to my dad.<br />
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My dad, Pat, loved to cook; he'd cater all my parties, cook amazing dinners and every Sunday morning he'd make a huge breakfast- not because he had to, but because he loved to. Not surprisingly, one of his favorite Holidays was Thanksgiving, because he got to cook a huge meal for the people that he loved. Even after I told my parents that I decided to go vegan, they were extremely supportive. I would often find him on the computer, researching information, to make the stuff he cooked "Tracie Friendly". <br />
<br />
Shortly after he retired, he started working for a Jewish Temple as a janitor. One day, they were looking for someone to cater a meeting. My dad mentioned that he could cook and, as it turned out, he did such an impressive job that - from that day, until the day he left - he catered most of their events. I remember him coming home and being all excited about all the new, kosher dishes that he concocted. His dream was to open his own catering business, and while that dream never came to fruition, cooking for the Temple was a good alternative for him.<br />
<br />
Unfortunately, he passed away this past October. He may be gone, but his love of cooking will live on through me. :)<br />
<br />
I decided to name this stuffed pepper recipe after my dad because, after all, I learned how to make these by watching him. It's been slightly modified and adapted, but the basic recipe is still his. ♥<br />
<br />
<span style="font-size: large;">Pat's Savory Stuffed Peppers</span><!--3--><br />
(Serves 2)<br />
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2 Large Peppers<br />
1 Cup (dry) Rice [I used Royal Blend - Texmati White, Brown, Wild & Red but any kind will do.]<br />
1 1/2 Tbsp Osem "Chicken Style" Consomme<br />
1/2 Of an Onion<br />
2 Cloves of garlic (crushed)<br />
2 handfuls of baby spinach<br />
2/3 Bag Boca Veggie Ground Crumbles<br />
(1) 1.5 oz packet of Meat Loaf Seasoning (I used McCormick 30% Less Sodium Meat Loaf Seasoning Mix)<br />
(2) 24 oz Jars Tomato Sauce (I used Francesco Rinaldi Tomato & Basil and Garden Vegetable)<br />
GO Veggie! Grated Parmesan Style Topping (optional)<br />
Salt & Pepper (to taste)<br />
<br />
<br />
<br />
<br />
Cut the tops off and clean out <b>two (2) large peppers</b>.<br />
<br />
Cook <b>one (1) cup of (dry) rice</b> according to directions on package. When the water comes to a boil, add 1 1/2 Tbsp of Consomme, stir and then cover.<br />
<br />
While the rice is cooking, saute the <b>onions, garlic, spinach</b> in a pan until the spinach has almost wilted. Push mixture to one side of the pan and pour in <b>2/3 of a bag of Boca Crumbles</b> until throughly heated. (The crumbles should only take a few minutes to heat.) <br />
<br />
Once the rice is done, mix the rice, crumbles and the onion/garlic/spinach mixture together and add about 2/3 of the <b>packet of Meat Loaf Seasoning</b>. (You could actually use the entire packet if you'd like - I just happened to only use two-thirds)<br />
<br />
Use a large spoon to fill the peppers with the mixture - make sure you fill them all the way to the top! Place the peppers in a sauce pan -with high sides - and then pour the <b>two (2) jars of sauce</b> so that they cover the peppers/pan evenly. <br />
<br />
[Tip: Try to make sure that the pan small enough so that the two peppers fit snugly and it's deep enough so that you can almost cover the peppers fully. If you don't have enough sauce, you can fill one of the jars up with water and add that to the pan. Just make sure you mix the water & sauce together.]<br />
<br />
Cover the pan and bring the sauce to a boil. Once the sauce is boiling, reduce heat and simmer for 45 minutes. <br />
<br />
After pepper is plated, top with the extra sauce and sprinkle on some <b>GO Veggie! Parmesan topping</b>.<br />
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<!--3--><!--3-->Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com2tag:blogger.com,1999:blog-272434829330083639.post-52944137862873645842014-01-17T12:09:00.003-05:002014-01-17T12:09:58.168-05:00Tracie's Rad Red CurryI was all set: I had drawn the name of a cookbook, picked a recipe and bought the ingredients but the problem was that when the time came to make it, I was really craving curry, so I decided to see if there was something else in the cookbook that I could use. Unfortunately, really jumped out at me, so I just decided to wing it. <br />
<br />
At some point in the near future, the recipe that I had originally planned to do, will be done, but today, you get this!<br />
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<u><span style="font-size: large;">Tracie's Rad Red Curry
</span></u><br />(Makes 3-4 servings)<br />
<br />
2 Bags Success Boil-in-Bag Jasmine Rice<br />
1/2 an Onion<br />
Mushrooms (use as many as you'd like)<br />2 Garlic Cloves<br />
2 Thin Slices of Fresh Ginger<br />1-13.5 FL OZ Can of Coconut Milk (two are pictured but I only used one)<br />2 Cubes of Edward & Sons Red Curry Cubes<br />
1-16 oz Bag of Japanese Vegetables<br />
Ground TurmericTrue Lime<br />
Salt & Pepper<br />
<br />
Bring water to a boil and boil the two (2) bags of <b>Jasmine Rice</b> for 10 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCcjq_kn6UykhrnbhVwYpFAJgQQO-7mIT1MdT_rjRQtGnu9ru2FhrhT_4_t3sfjpfZVSK8yyd-NLm0vqTjxsEwdTE8o33LmPxbObK0zqLj1K_MSsX4ljnfWCjMhSYxLzZnGyQKPEhwc4/s1600/IMG_5828.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCcjq_kn6UykhrnbhVwYpFAJgQQO-7mIT1MdT_rjRQtGnu9ru2FhrhT_4_t3sfjpfZVSK8yyd-NLm0vqTjxsEwdTE8o33LmPxbObK0zqLj1K_MSsX4ljnfWCjMhSYxLzZnGyQKPEhwc4/s1600/IMG_5828.JPG" height="240" width="320" /></a>Chop up about 1/2 of a medium-sized <b>onion</b>, <b>mushrooms</b>, two (2) <b>garlic</b> gloves, two (2) thin slices of <b>ginger</b> and a couple pinches of <b>salt</b>. Saute until the onions become clear and the mushrooms start to shrink.<br />
<br />
To this mixture, add 1 (13.5 fl oz) can of <b>coconut milk</b> and two (2) <b>cubes of curry</b> and stir until curry cubes are completely dissolved. (You may need to press the cubes with a spoon a bit to help them dissolve faster). Remove from heat.<br />
<br />
By this time, the rice should be done cooking. Drain the bags and pour rice into the curry sauce. Mix until all of the rice is coated.<br />
<br />
Open the bag of <b>Japanese Vegetables</b> and pour them into the same pot that you used to cook the rice. Heat for about 5-7 minutes (or until vegetables are fully thawed and warm.)<br />
<br />
When the vegetables are done, pour the rice/curry mixture over the vegetables and add a little<b> turmeric, true lime and salt & pepper</b> (to taste). Mix thoroughly. <br />
<br />
The recipe should take under 30 minutes to make and the finished product should look like this :)<br />
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Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-10905914814573391162014-01-12T13:17:00.001-05:002014-01-12T13:17:28.165-05:00Cookbook Recipe LotteryAfter an extremely long hiatus, I'm baaaaccckk! I have a ton of cookbooks, so I decided to write down the name of each one on a piece of paper and then, once a week, randomly pick a slip of paper and choose a recipe from that book. That should make for more consistent updates! Yay!<div><br></div><div>Be on the lookout for my first "Cookbook Recipe Lottery" post soon :)</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI_SRzUu6NhTRyyvr9gMbZx-yrvnnnIklqETfuW_CFQaA_7Cj8IWLYpzxPcTTakqCjAWY0CMaOVGlJg89OlCVfhV4mQRBQSiPsb7lyEr3NCk0H6wiwlU5b_ViM10lJ1rZPojNMny1I8M/s640/blogger-image--521979238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI_SRzUu6NhTRyyvr9gMbZx-yrvnnnIklqETfuW_CFQaA_7Cj8IWLYpzxPcTTakqCjAWY0CMaOVGlJg89OlCVfhV4mQRBQSiPsb7lyEr3NCk0H6wiwlU5b_ViM10lJ1rZPojNMny1I8M/s640/blogger-image--521979238.jpg"></a></div><br></div>Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com1tag:blogger.com,1999:blog-272434829330083639.post-35848548751648006422012-11-12T13:20:00.000-05:002012-11-12T13:24:00.164-05:00Vegan Thanksgiving - Recipes, Tips & MoreThanksgiving is just around the corner and for most people, it's a day of food comas and giving thanks but for new vegans, vegetarians (and people having veg-types over for dinner), Thanksgiving can be quite a daunting and stressful day. <br /><br />To help alleviate that stress, I've put together a list of links and some tips to help you sail through the holidays :)<br />
<br />
<b><u>No Turkey? No Problem!</u></b><br />
<br />
Thankfully, a bunch of companies have been rolling out turkey replacements for Thanksgiving.<br />
While I have had a 'faux-turkey less' Thanksgiving, I do love that there are options for people who still want to have 'meat' on their Thanksgiving plate.<br />
<br />
Here's a list of "<a href="http://www.peta2.com/lifestyle/top-vegan-turkey-alternatives/?utm_campaign=1112%20top%20vegan%20turkey%20alternatives&utm_source=peta2%20Twitter&utm_medium=promo" target="_blank">Top 7 Vegan Turkey Alternatives</a>" put together by PETA. I'm torn between Gardein's Holiday Roast or Trader Joe's Turkey-Less Stuffed Roast for this years meal.<br />
<br />
For my very first vegan thanksgiving, I made <a href="http://fatfreevegan.com/blog/2010/10/31/meat-loaf/" target="_blank">this meatloaf</a>. It's still my favorite meatloaf recipe to date! It's so easy to make and even my non-vegan family members love it.<br />
<br />
My absolute favorite store bought option, so far, is <a href="http://www.fieldroast.com/products/retail/celebration-roast/" target="_blank">Field Roasts' Celebration Roast</a>. It's a bit on the more expensive side, but totally worth the price. If you have leftovers, you can mash it up, add a bit of vegan mayo and cranberry relish and have yourself a celebration roast salad sandwich!<br />
<br />
And these two were left off of PETA's list, but I think they're worth a mention:<br />
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<a href="http://www.vegeusa.com/" target="_blank">Vegetarian Plus Vegan Whole Turkey</a>: I've seen this at Whole Foods, but never tried it. It's shaped like a turkey, which is kinda cool, and I've heard good things about their products in general.<br />
<br />
<a href="http://www.quorn.us/products/44/roast/" target="_blank">Quorn Turk'y Roast</a>. I haven't tried this but I've heard nothing but good things about it! (vegetarian but not vegan)<br />
<br />
<b><u>And All The Rest...</u></b><br />
<br />
What I'm thankful for at times like these, is the internet! There are thousands of recipes and sites where you can find amazing recipe suggestions for any holiday or event! Check out a few of my favorite links below:<br />
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(<a href="http://compassionateholidays.weebly.com/food--recipes.html" target="_blank">X</a>) Compassionate Holidays: Old-Fashioned Stuffing, Green Bean Casserole, Easy Vegan Gravy, Pumpkin Pie <br />
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(<a href="http://www.yummly.com/blog/2011/11/every-recipe-you-need-for-a-vegan-thanksgiving/" target="_blank">X</a>) Yummly: Every Recipe You Need for a Vegan Thanksgiving<br />
<br />
(<a href="http://www.ecorazzi.com/2011/11/23/vegetarian-and-vegan-thanksgiving-recipe-round-up/" target="_blank">X</a>) Ecorazzi: Vegetarian and Vegan Thanksgiving Recipe Round up! <br />
<br />
(<a href="http://www.findingvegan.com/tagged/holiday" target="_blank">X</a>) Finding Vegan: Holiday Tag<br />
<br />
(<a href="http://www.nytimes.com/interactive/2011/11/01/health/20111101_vegetarian_thanksgiving.html" target="_blank">X</a>) The New York Times: Well’s Vegetarian Thanksgiving 2011<br />
<br />
(<a href="http://www.huffingtonpost.com/christina-pirello/a-vegan-thanksgivingtwelv_b_1093397.html" target="_blank">X</a>) Huffington Post Food: A Vegan Thanksgiving: 12 Recipes That Could Change Your Holiday: <br />
<br />
(<a href="http://www.vegkitchen.com/tips/vegetarian-thanksgiving" target="_blank">X</a>) Veg Kitchen: Vegan Thanksgiving Dinner (Vegetarians Welcome!)<br />
<br />
Also, you can find about any recipe on <a href="https://www.google.com/search?q=vegan+thanksgiving+ideas&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#hl=en&client=firefox-a&hs=vTe&tbo=d&rls=org.mozilla:en-US:official&q=easy+vegan+thanksgiving+recipes&revid=-1&sa=X&ei=LzKhUNi7FavD0AHy7oGYCQ&sqi=2&ved=0CJkBENUCKAI&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=edcab319297b7cf9&bpcl=38093640&biw=1280&bih=819" target="_blank">Google</a> or <a href="http://vegweb.com/search/vegweb/thanksgiving" target="_blank">VegWeb</a>! <br />
<br />
If 'from scratch' isn't your thing and you're looking to buy pre-made items, check out <a href="http://www.amazon.com/grocery-breakfast-foods-snacks-organic/b/ref=sa_menu_gro11?ie=UTF8&node=16310101" target="_blank">Amazon's Grocery Department</a>, <a href="http://store.veganessentials.com/food-sweets-and-beverages-c1.aspx" target="_blank">Vegan Essentials</a>, <a href="http://www.veganstore.com/category/thanksgiving-and-holiday/a" target="_blank">Pangea: The Vegan Store</a> or your local Trader Joe's, Whole Foods or Natural Foods store. You can also find a bunch of boxed items, that are <a href="http://www.peta.org/living/vegetarian-living/accidentally-vegan.aspx" target="_blank">accidentally vegan</a>, at 'normal' supermarkets that can be whipped up fairly quickly.<br />
<br />
Looking for an Egg Nog alternative? Here's a <a href="http://bittersweetblog.wordpress.com/2011/12/14/nog-off/" target="_blank">list of vegan 'nogs</a> you check out. And don't forget the <a href="http://store.veganessentials.com/soyatoo-whipped-soy-topping-p1733.aspx" target="_blank">whipped topping</a> for your nog and pumpkin pie!<br />
<br />
North Jersey area people: You can get a full vegan Thanksgiving dinner from <a href="http://www.sweetavenuebakeshop.com/#" target="_blank">Sweet Avenue Bake Shop</a> for $20! (Must be ordered by 11/20/12. Available for pick up on Thanksgiving morning, 11/22/12, from 8am - 12 noon.)<br />
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Do you have any additional tips or dishes that you love? Feel free to comment below!<br />
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<br />Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-55161369619579846312012-03-07T13:35:00.001-05:002012-03-07T13:35:39.505-05:00Raw "Donut" HolesAs much as I love to cook, I'm also fascinated by some of the raw food concoctions that people create. I'll occasionally peruse raw food blogs for inspiration and find recipes that I have to try - like <a href="http://www.youtube.com/watch?v=IA2tUfcg8eA" target="_blank">this video</a> for for a two ingredient "donut" hole recipe that I came across on youtube from Lisa Paris of <a href="http://rawbeets.com/">rawbeets.com</a>. <br />
<br />
It's something that anyone can make: it's quick, easy, inexpensive and it definitely hits the spot if you're in the mood for something sweet! And another major plus: they're better for you than real donut holes :) Give it a try, you won't be sorry!<br />
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<br />
<span style="font-size: large;">Raw "Donut" Holes</span><br />
(Makes around 12 - 1 1/2 inch balls)<br />
<br />
8 oz Pitted Dates<br />
8 oz Sweetened Coconut Flakes (6 oz for mixture, 2 oz for rolling)<br />
Sea Salt (to taste - optional*)<br />
<br />
Add dates, coconut flakes and salt (optional) to (at least) a 3 cup food processor. Mix together until it forms sort of a dough - it will probably take a minute or two. You'll know it's done when it starts to actually ball up like a cookie dough inside the food processor. The mixture should feel a bit tacky/sticky.<br />
<br />
Roll dough into small balls and then roll them in the leftover coconut flakes to cover. <br />
<br />
You can eat them immediately or refrigerate to let them harden up a bit.<br />
<br />
<span style="font-size: small;">If you're interested in how much these cost to make, here's the breakdown:<br />[2] 4.25 oz boxes of Champion Premium California Pitted Dates (<a href="http://www.walmart.com/ip/Champion-Premium-California-Pitted-Dates-4.25-oz/19500196" target="_blank">Walmart</a> - $.99 each)<br />[1] 14 oz bag og Great Value Sweetened Coconut Flakes (<a href="http://grocery.walmart.com/usd-estore/catalog/sectionpagecontainer.jsp?skuId=1017692&departmentid=1255027787111&aisleid=1255027787261&startValue=350" target="_blank">Walmart</a> - $1.72)<br /><br />Total = $3.70 (that's only about $.30 per ball!)</span><br />
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<span style="font-size: x-small;">*Although the original recipe called for salt, I made half the balls with salt and the other half without and while they were both good, I preferred them without the salt.</span><br />
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<br />Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com1tag:blogger.com,1999:blog-272434829330083639.post-70078822750984596912012-02-26T14:45:00.000-05:002012-02-26T14:45:48.099-05:00Chocolate Peanut Butter MuffinsThere is no added sugar in this recipe; the muffins get their sweetness solely from the bananas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECmqrPn6Wd7QbUVYzhye55CtnIt7B9hBUl7wLJ7TaeShrqWiZQPx2B8asyzLvUpp1G8JiOVd-Ts7qdFlOoA0LdC6kHTUzKc8Q-dgwPa5p4DnnUh82OCWEJro_Uzq4B3Ssrk39TA2uw6M/s1600/sfbananamuffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECmqrPn6Wd7QbUVYzhye55CtnIt7B9hBUl7wLJ7TaeShrqWiZQPx2B8asyzLvUpp1G8JiOVd-Ts7qdFlOoA0LdC6kHTUzKc8Q-dgwPa5p4DnnUh82OCWEJro_Uzq4B3Ssrk39TA2uw6M/s320/sfbananamuffin.jpg" width="320" /></a></div>
<br />
<span style="font-size: large;"><u><br />Chocolate Peanut Butter Muffins</u></span><br />
(makes 6 large muffins)<br />
<br />
2 cups of Bisquick<br />
4 medium sized over ripe bananas <br />
4 tbsp <a href="http://www.amazon.com/PB2-Powdered-Peanut-Butter-Chocolate/dp/B0043WOANY" target="_blank">Chocolate PB2</a><br />
1 tbsp vanilla extract<br />
1 scoop vanilla soy protein powder<br />
1/2 cup water<br />
<br />
Preheat oven to 400 degrees and spray a large muffin pan with cooking spray.<br />
<br />
Mash bananas and stir in Bisquick in batches. <br />
<br />
Add 1/4 cup of water and mix.<br />
<br />
Add chocolate PB2 powder, vanilla extract, soy protein powder and the other 1/4 cup of water and stir together until all ingredients are combined.<br />
<br />
Using an ice cream scoop, fill each well in the muffin pans about halfway and then place in the oven.<br />
<br />
Cook for 20 minutes. Take the muffin tray out of the oven and wait at least 5 minutes before removing the muffins - allowing them to cool a bit.Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-54530749882010447372012-02-15T11:03:00.000-05:002012-02-15T11:07:45.838-05:00Tofu Vegetable LasagnaMy last attempt at lasagna didn't turn out so great, but I'm happy to say that this time around it was quite the success! It even tasted better when it was reheated a couple of days later.<br /><br />Unfortunately, we started eating before I got the chance to get it ready for its close-up, so this picture will have to suffice. <br />
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<u><span style="font-size: large;"><br />Tofu Vegetable Lasagna</span></u><br />
(8-10 Servings)<br />
<br />
1 16 oz pkg firm tofu<br />
1 large onion (chopped)<br />
1 16 oz package mushrooms (sliced)<br />
2 tablespoons garlic (chopped)<br />
1 can mexicorn (mixed peppers & corn)<br />
1 16 oz bag frozen broccoli, carrots, watercress (defrosted)<br />
1/2 of a medium sized eggplant (optional)<br />
1 box of oven ready lasagna<br />
2 lg jars of tomato sauce<br />
1 16 oz bag frozen spinach (defrosted)<br />
4 or 5 plum tomatoes (sliced)<br />
<br />
Seasonings (to taste): oregano, basil, dill, salt, pepper, old bay, chili, nutritional yeast<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
If using (optional) eggplant: Peel and cut [4] slices of eggplant. Brush with olive oil, salt & pepper and place in oven for about 15 minutes (until slightly browned). Flip over and bake for another 10 minutes. Remove from the oven and set aside.<br />
<br />
Press and drain tofu. Crumble into a large bowl.<br />
<br />
Saute the onions, mushrooms and garlic, on medium heat, until onions are translucent and mushrooms are cooked.<br />
<br />
Add the can of mexicorn and the bag of broccoli, carrots & watercress to the bowl. Add seasonings to taste.<br />
<br />
<u>To assemble the lasagna:</u><br />
<br />
Cover the bottom of a 13x9x3" pan with a layer of <b>sauce</b>. <br />
Add a layer of [4] <b>noodles </b><br />
Add another layer of <b>sauce</b> (covering all the noodles)<br />
Add half of the tofu/vegetable mixture<br />
Add 4 slices of eggplant (optional)<br />
Add another layer of [4] <b>noodles</b><br />
Add another layer of <b>sauce</b><br />
Add a layer of spinach (use all of it)<br />
Add the rest of the tofu/vegetable mixture<br />
Add another layer of [4] <b>noodles</b><br />
Add another layer of <b>sauce</b><br />
Cover the top with sliced plum tomatoes and then sprinkle nutritional yeast, oregano, basil, salt and pepper.<br />
<br />
Cover with foil and place onto a baking tray to avoid leakage. Cook for about an hour. Remove from the oven and let it sit on the counter for about 10-15 minutes. Serve.<br />
<br />
If there is a lot of excess sauce on the sides, spoon it out before serving and place it in a bowl. It can be used to top off the lasagna or poured over leftovers for the next day. If you divide it into individual sized containers and freeze it, it makes for a great quick and easy lunch during the work week.<br />
<br />Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-50877823453580275212012-02-06T15:19:00.001-05:002012-02-06T15:19:44.044-05:00Cauliflower "Shrimp" CocktailIn my pre-vegan days I absolutely loved shrimp cocktail, so when I came across this recipe in the February 2012 issue of Bon Appetit, I knew that I needed to give it a try.<br />
<br />
The results? It was okay. On its own, the cauliflower doesn't taste all that much like shrimp but when dipped in the cocktail sauce, it definitely helps add to the flavor. It may not be an exact replica, but at least it's a new spin on cauliflower! I'm excited to give other seasonings a try now.<br />
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<span id="goog_118045289"></span><span id="goog_118045290"></span><br />
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<br />
<u><span style="font-size: large;">Cauliflower "Shrimp" Cocktail</span></u><br />
(4 servings)<br />
<br />
1/2 cup dry crab boil seasoning (Old Bay)<br />
1/8 cup sea salt<br />
1 onion, quartered<br />
3 garlic cloves<br />
1.5 lemons, halved crosswise<br />
1 head of cauliflower, cored, trimmed into 2" florets<br />
Cocktail sauce<br />
<br />
Combine crab boil, salt, onions, garlic, and 3 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 15 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard. Return liquid to a rolling boil.<br />
<br />
Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 10-15 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.<br />
<br />
Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.<br />
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<span style="font-size: x-small;">The original recipe <a href="http://www.bonappetit.com/recipes/2012/02/poor-man-shrimp-cocktail" target="_blank">can be found here</a> at Bon Appetit.com.</span>Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-67009849803962075452012-01-28T15:12:00.000-05:002012-01-28T15:45:42.031-05:00Chocolate MousseI absolutely adore anything chocolate, so when I came across this recipe, while browsing <a href="http://pinterest.com/traciebee/party-in-my-tummy/" target="_blank">Pinterest</a> the other day, it looked so delicious and easy to make that I had to give it a try. It turns out that it was!<br />
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<br />
<u><span style="font-size: large;">Chocolate Mousse</span></u><br />
(2-3 Servings)<br />
<br />
1 (13.5oz) Can Coconut Milk [I used Goya]<br />
5 Tbsp Cocoa Powder [Hershey's]<br />
1/2 tsp Vanilla Extract<br />
Sweeten with any sweetener to taste. [I used Splenda]<br />
<br />
Open the can of coconut milk and put it in the refrigerator to chill overnight. The next day, It should be pretty thick, but if there's still some liquid in the can, don't worry about it.<br />
<br />
Dump the can of chilled coconut milk into a bowl and add the cocoa powder, vanilla extract and sweetener. Mix together, with a hand mixer, until thick and fluffy. Taste to see if you need add more sweeter. <br />
<br />
If you'd like to make it even thicker, after mixing, place back in the refrigerator for an hour or so to chill.<br />
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When finished, devour. :)<br />
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<span style="font-size: x-small;">Original recipe can be found here @ <a href="http://chocolatecoveredkatie.com/2012/01/16/chocolate-frosting-shots/" target="_blank">Chocolate Covered Katie</a></span><br />
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<br />Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com2tag:blogger.com,1999:blog-272434829330083639.post-64032341385064250682011-12-15T13:29:00.001-05:002011-12-15T13:29:45.362-05:00Super Simple Butternut Squash PastaI love pasta, but I get bored of the same old pasta with marinara or tomato sauce all the time, so I decided to try something different. This is what I came up with.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98ipjZcCy-ALmg1-tKfXTLgUiLvIlloY8gx4h80bbjWRDB4nC6CZFK-duMMPf4ehDs2xJGyj2mftlNjDJkSZJrgalwUCR3-l_6bIlGMeyXUeqds3-K5ayi530I740DNmnZ8tJTgmh2wg/s1600/butternut+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98ipjZcCy-ALmg1-tKfXTLgUiLvIlloY8gx4h80bbjWRDB4nC6CZFK-duMMPf4ehDs2xJGyj2mftlNjDJkSZJrgalwUCR3-l_6bIlGMeyXUeqds3-K5ayi530I740DNmnZ8tJTgmh2wg/s320/butternut+pasta.jpg" width="320" /></a></div><br />
<span style="font-size: large;"><u>Super Simple Butternut Squash Pasta</u></span><br />
Makes 2-3 servings<br />
<br />
16 oz <a href="http://www.pacificfoods.com/our-foods/creamy-soups/organic-creamy-butternut-squash-all-natural-soup" target="_blank">Pacific Creamy Butternut Squash Soup</a><br />
6 oz (dry) <a href="http://www.stromproducts.com/wacky-mac-pasta" target="_blank">Wacky Mac Veggie Spirals</a><br />
2 tbsp Corn Starch (mixed w/ water to make it liquidy)<br />
Cinnamon<br />
Nutmeg<br />
Salt<br />
Pepper<br />
<br />
Cook pasta as specified on the bag.<br />
<br />
While the pasta is cooking, heat 16 oz of soup in a pan and add in the liquid corn starch and stir until soup becomes thicker<span style="font-size: x-small;">*</span>. Add cinnamon, nutmeg, salt & pepper to taste.<br />
<br />
Drain pasta and then add to the butternut squash sauce. Stir and serve.<br />
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<br />
<span style="font-size: x-small;">*If the sauce isn't thick enough, just add another tablespoon of corn starch (w/water) to the mix until it reaches the thickness you want.</span>Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-52132886795048768242011-11-30T14:53:00.000-05:002011-11-30T14:53:12.411-05:00Cranberry Orange RelishHi everyone! I haven't abandoned Tracie Cooks, I've just taken a small hiatus. I do have a few new recipes to add and in honor of the holiday season, today I'm posting my mom's recipe for Cranberry Orange Relish. It's delicious, ridiculously simple and there's no cooking required!<br />
<blockquote class="tr_bq">"When I was growing up, my father always made home-made Cranberry-Orange Relish every Thanksgiving. Since he passed away, my husband and daughter have searched every store around to get the "right" kind of cranberry sauce for me (I cannot stand "jelly" cranberry sauce). This year, we got fresh cranberries and oranges and decided to recreate the sauce my father made!!! I was surprised that many of the on-line recipes had directions to "cook" ingredients. Well I made my father's version and to everyone's surprise, EVERYBODY liked it!!!! So here it is. Enjoy! ~Nancy"</blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvz6lwEFcG8cQFq0oRUlnOFXXIy7WAI6Du07kCEe9RrT5i_KPrTSVLAbKzvxWpQR33ytY3pLFepbcm2nubbg2NZMfFqZX2iIg654OvPQweWyYgTtXZk8llTJgE-ivwo7G3omz2qYU9PM/s1600/momscranberryrelish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvz6lwEFcG8cQFq0oRUlnOFXXIy7WAI6Du07kCEe9RrT5i_KPrTSVLAbKzvxWpQR33ytY3pLFepbcm2nubbg2NZMfFqZX2iIg654OvPQweWyYgTtXZk8llTJgE-ivwo7G3omz2qYU9PM/s320/momscranberryrelish.jpg" width="320" /></a></div><span style="font-size: large;"><u><br />
Cranberry Orange Relish</u></span><br />
<br />
1 12 ounce bag of fresh cranberries<br />
1 Large pit less orange<br />
1 cup of sugar (add SLOWLY to taste) [Try Splenda or Equal for lower calories]<br />
<br />
Wash cranberries and put them in a food processor. Zest some of the orange peel and then cut the orange into eights and put them into the food processor. Add sugar and then pulse the mixture until it's a relish-like consistency. That's all there is to it!<br />
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<span style="font-size: x-small;">Note: I have a 14 cup food processor, so you may need to make two batches - add half the amount of cranberries and orange segments at one time - to fit into yours.</span>Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-49225393497625018052011-05-02T12:43:00.001-04:002011-05-02T12:43:58.189-04:00No Bake Cashew Cheese CakeI love to learn about all types of diets, so last week while I was looking for some information on the raw foods diet, I came across this recipe for a raw vegan cheesecake. It seemed so simple that I just had to give it a try. I made some changes to <a href="http://www.loveveggiesandyoga.com/2009/09/raw-vegan-cheesecake.html">the original recipe</a>, but it still came out great! It doesn't taste like a 'normal' cheesecake - it's definitely different -but it was still yummy! Next time, I'm thinking of adding fresh strawberries or blueberries to the filling for a bit of a variation :)<br />
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<u><span style="font-size: large;">No Bake Cashew Cheese Cake</span></u><br />
(Yields: 8 slices)<br />
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<br />
<u>Crust</u><br />
1 3/4 Quick Oats<br />
25 Pitted Dates<br />
Splash of water<br />
<br />
<u>Filling</u><br />
1 Cup of Raw Cashews (soaked)<br />
3 tbsp Lemon Juice<br />
2 tbsp Vanilla Extract<br />
2 tbsp Water<br />
Agave Nectar (to taste - I used 2 tsp's)<br />
<br />
Soak cashews overnight (or if you're in a hurry, for at least 3 hours)<br />
<br />
Grind oats until they reach a flour like consistency. Add 10 dates and blend together. Once thoroughly mixed, add 10 more dates. Blend. Add the last 5 and blend. If mixture is a bit dry, add a splash of water to lightly moisten the mixture.<br />
<br />
Scoop mixture into a dish 9" round dish and press down with your fingers to cover the bottom and sides of the dish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcudsKkNWprd5y9eErRV8sGN-KKsorevLxz2iPK_TPEiQ7rtLBj0IhsyquXMqd7i1dMX8-ONtOPEBWU4ZUuWE1-7OcRGJym8spDcjEqSPdRuU9XGxNoJ3dz6Wcf4DJmDNTabS-GvoIA4/s1600/DSC_0468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcudsKkNWprd5y9eErRV8sGN-KKsorevLxz2iPK_TPEiQ7rtLBj0IhsyquXMqd7i1dMX8-ONtOPEBWU4ZUuWE1-7OcRGJym8spDcjEqSPdRuU9XGxNoJ3dz6Wcf4DJmDNTabS-GvoIA4/s320/DSC_0468.jpg" width="320" /></a></div><br />
For the filling, blend together cashews, lemon juice, agave nectar, vanilla extract and water until smooth, fluffy and thick. (add additional lemon juice, agave and vanilla as needed). <i>Note: Be careful not to over blend or you may wind up with cashew butter!</i><br />
<br />
Fill the crust with the filling and spread evenly. Freeze for an hour or refrigerate for a few hours to set.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAybHvWy1c0ZeI2IxnO5hLBJWi0J_RWAk7_sPHB2zW94K-Xnzk2tcugBamMFKKmjiwnOlgc8ja85xNoChDSqlDIEo-QAyLCeAOrX0E386DVOFIowOMpIbbPN3q8SaTKPVyXGDpydonNQ/s1600/DSC_0472.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAybHvWy1c0ZeI2IxnO5hLBJWi0J_RWAk7_sPHB2zW94K-Xnzk2tcugBamMFKKmjiwnOlgc8ja85xNoChDSqlDIEo-QAyLCeAOrX0E386DVOFIowOMpIbbPN3q8SaTKPVyXGDpydonNQ/s320/DSC_0472.jpg" width="320" /></a></div> The pie should last a few days in the refrigerator. but you can also cut it into slices and freeze them.Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-47654869445440367972011-04-29T09:03:00.001-04:002011-04-29T09:15:46.118-04:00Bananaloupe SmoothieI buy a lot of fruit (and don't always get around to eating it) so the freezer has become my best friend. I have so many bags of frozen bananas, grapes, strawberries, apples and other fruits that I don't know what to do with them. A couple of years back, I heard about Kris Carr and her love of green smoothies, so after seeing her documentary and reading her book, I was inspired to give them a try. <br />
<br />
At first, I was a little put off by the idea of eating blended fruits and vegetables - especially spinach! - but they're actually really delicious and there are so many different kinds that you can come up with. Plus, they're good for you. :) Now that summers coming, they're the perfect thing to make!<br />
<br />
I've made quite a few different concoctions, but haven't written any of them down, so I decided to start doing that now.<br />
<br />
<span style="font-size: large;"><u>Bananaloupe Smoothie</u></span><br />
(Makes about 32oz / or 1 or 2 servings)<br />
<br />
1/4 of a cantaloupe<br />
1 banana (frozen)<br />
4 handfuls of spinach<br />
6oz Original Almond Milk<br />
drizzle of agave nectar<br />
1/2 serving of Vanilla Soy Powder<br />
3 ice cubes<br />
<br />
Add two handfuls of spinach, almond milk, 1/2 banana to the blender. Blend until mixed. Add 1/2 the cantaloupe, blend. Add two more handfuls of spinach, blend. Add the other 1/2 of the cantaloupe, soy powder and agave nectar, blend. Add ice cubes, blend until smooth.Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-89255558823835485562011-04-06T13:55:00.001-04:002011-04-06T13:57:14.652-04:00Easy Vegan Chili & Macaroni SaladWhen I got home from work the other day, the last thing I wanted to do was cook but I also didn't feel like ordering out or heating up a pre-packaged meal, so I decided to give this a try. I was out with my cousin and she had suggested that I make this. It was so simple that I don't think I'll ever buy canned chili again.<br />
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<br />
<span style="font-size: large;"><u>Easy Vegan Chili</u></span><br />
(Servings: About 3 - can be more less, depending on portion size) <br />
<br />
1 - 15.5 oz Can of Light Kidney Beans (drained)<br />
1 - 15.5 oz Can of Dark Kidney Beans (drained)<br />
1 - 14.5 oz can of Hunt's Fire Roasted Diced Tomatoes with Garlic<br />
1 packet of McCormick Chili Seasoning Mix<br />
2/3 Can of Water (using the Hunts can)<br />
1 tbsp Flour<br />
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<br />
Rinse both cans of beans.<br />
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Add beans, diced tomatoes, chili seasoning and water, to a sauce pan, and stir over medium-high heat. Bring to a boil then lower heat, add flour -stirring throughly - and let simmer for about and bring to a simmer for about 15 minutes.<br />
<br />
Let chili sit longer to help meld the flavors and thicken the sauce a bit more.<br />
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<span style="font-size: large;"><u>Easy Vegan Macaroni Salad</u></span><br />
<br />
1 Box Elbow Macaroni<br />
1 Onion, chopped<br />
2 Stalks Celery, chopped<br />
1/2 cup<span style="font-size: x-small;">*</span> of Trader Joe's Reduced Fat Mayonnaise (or any other vegan mayonnaise)<br />
Salt & Pepper (to taste)<br />
Spike Seasoning (or other seasonings) to taste<br />
<br />
Cook macaroni according to directions on the package. While the macaroni is cooking, chop up onions and celery.<br />
<br />
When the noodles are finished cooking, drain and rinse with cold water and then put them back into the pot.<br />
<br />
Add chopped onions, celery, mayonnaise, salt & pepper and other seasonings. Mix throughly.<br />
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<span style="font-size: x-small;">*You can add more (or less) mayo and spices depending on your tastes.</span>Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com2tag:blogger.com,1999:blog-272434829330083639.post-74532106383753567392011-03-30T10:30:00.017-04:002011-03-30T11:16:21.274-04:00Portobello Pot Pie Turnovers with Roasted Radishes and CarrotsWatching the Food Network is dangerous. There's always something on there that looks so delicious that it just begs to be transformed into vegany goodness; this is one of those recipes. It may not be the healthiest of choices, but it sure is yummy - and who doesn't need some comfort food every once in a while?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BHJWSt5QqrtZdVDx1yV71Bu66hP7l-D8Qmzc7vxR0aCYZJgohPHLMa-pH1aWMco8qZUjUXpBOoueqxO54dwa4RhKmslR1b641QeY6-VqkbaEaKgxDWTZhNPq9Gx47C9rAFCkF6eBvDs/s1600/port_pot_pie_2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BHJWSt5QqrtZdVDx1yV71Bu66hP7l-D8Qmzc7vxR0aCYZJgohPHLMa-pH1aWMco8qZUjUXpBOoueqxO54dwa4RhKmslR1b641QeY6-VqkbaEaKgxDWTZhNPq9Gx47C9rAFCkF6eBvDs/s320/port_pot_pie_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4s7beo1YeqzuJ47YURnqd1VmlhSLvR-cY0DAemZ8hv1VEOpnKtWUol3vPKqE_hxkNOGwuL-ll-6fj1FDe0MGt_Tj6GBUSos_m5n0NXoJPEvZazgCQr4sFK37iatwOiHF2IjyJNRl29U/s1600/pot_pie_and_veggie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><u><span style="font-size: large;">Portobello Pot Pie Turnovers </span></u><br />
(Makes about 6 turnovers) <br />
<br />
2 tbsp Butter (plus, a little extra, melted, to brush over the top of the pastry)<br />
1 Onion, chopped<br />
1 - 16 oz bag Baby Carrots, chopped (only chop 1/2 the bag)<br />
2 Stalks of Celery, chopped<br />
Salt and Pepper (to taste)<br />
2 tbsp Garlic, minced<br />
1 tsp Dried Thyme<br />
3 tbsp Flour<br />
1/2 cup Dry White Wine (I used Chardonnay)<br />
1 Cup Stock (I used 1 Cup warm Water mixed with 1 tbsp <a href="http://www.amazon.com/Osem-Flavored-Consomme-14-1-Ounce-Packages/dp/B001EPPB86?ie=UTF8&tag=inthmioft-20&link_code=btl&camp=213689&creative=392969" target="_blank">Osem Chicken Style Consomme</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthmioft-20&l=btl&camp=213689&creative=392969&o=1&a=B001EPPB86" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />)<br />
1 tsp Dijon Mustard<br />
5 oz Baby Bella (Portobello) Mushrooms (about 1/2 a container)<br />
1 1/2 Sheets Frozen Puff Pastry, thawed (I used Pepperidge Farm puff pasty)<br />
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Preheat the oven to 375° F<br />
<br />
Melt the butter in a large saute pan over medium heat. Saute the onions, carrots and celery - with salt & pepper, to taste - until the onions are translucent and the carrots soften (should take about 10 minutes). <br />
<br />
Add the garlic and thyme and cook for an additional minute, stirring frequently. Add 1 1/2 tbsp flour and stir for about a minute more until flour is totally dissolved. <br />
<br />
Turn up the heat to medium-high and add the wine - deglazing the pan. Be sure to scrape all the bits off the bottom of the pan to help enhance the flavor.<br />
<br />
Stir in the stock and the dijon mustard. Add the mushrooms and the rest of the flour and stir until the flour is thoroughly mixed in. Cook on a very low simmer until sauce thickens up into a gravy. If it's still too runny, add a bit more flour and stir. Once it reaches the desired thickness, remove the pan from the heat and set aside.<br />
<br />
On a lightly floured surface, unfold the pastry sheets and cut into 4 even squares. Using a rolling pin, roll out each square until it increases in size and is large enough to hold the filling. <br />
<br />
Place squares on a baking sheet and scoop the mixture into the center (using a ice cream scoop - about 1 1/2 scoops per pastry square). Rub a bit of water around the edges and then fold squares, diagonally, to create triangles. Pinch the edges together and then press with a fork to seal. Make sure they're sealed well, or the mixture will leak out ( like mine did) :p<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZVy4DPn7iUdh6_f3ylk6lH59ezP5slWQD-SMBL2c8kzTQegm1jUXhRNw_Pu_Cy9QgSUp8U7gFudL5C4BY9aqgVoSZT3glSFARAp9Owp3eAGYoIIzLChYn8H2iSgPT_5JgL7XgkboU5c/s1600/port_pot_pie_1.jpg"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZVy4DPn7iUdh6_f3ylk6lH59ezP5slWQD-SMBL2c8kzTQegm1jUXhRNw_Pu_Cy9QgSUp8U7gFudL5C4BY9aqgVoSZT3glSFARAp9Owp3eAGYoIIzLChYn8H2iSgPT_5JgL7XgkboU5c/s320/port_pot_pie_1.jpg" width="320" /></a></div><br />
Lightly brush a little melted butter over the tops of the triangles and cut a small slit in the top of each one to allow the air to escape.<br />
<br />
Bake turnovers, until golden brown, for about 30 minutes. Let cool for at least 10 minutes before serving; the insides will be very hot.<br />
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<br />
If you never had roasted radishes before, then you're missing out. Even if you usually don't like radishes, you should give these a try. When roasted, they take on a totally different taste; it's almost as if they get sweeter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48tYdK_1PoOQGIa5fCNhYt7V8g6KNFXT0L4bkRxBeSD0VYGNVeHVeabe-KEMqK2rAyrNMS0SFWMe_-v5e1zCQAZ5OHzetDa9GWXr2OLB4dn4hTL2FTxqz032PBBunDJ6tjtRlvKyHckw/s1600/radish_carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48tYdK_1PoOQGIa5fCNhYt7V8g6KNFXT0L4bkRxBeSD0VYGNVeHVeabe-KEMqK2rAyrNMS0SFWMe_-v5e1zCQAZ5OHzetDa9GWXr2OLB4dn4hTL2FTxqz032PBBunDJ6tjtRlvKyHckw/s320/radish_carrots.jpg" width="320" /></a></div><br />
<span style="font-size: large;"><u>Roasted Radishes and Carrots</u></span><br />
(Makes about 3 good sized portions or 6 small portions)<br />
<br />
1 Small Bag of Radishes<br />
8 oz of Carrots (use the rest of the bag from the turnover recipe)<br />
Olive Oil<br />
1 tsp Dried Thyme<br />
Salt & Pepper<br />
1 Lemon (Half)<br />
<br />
Place the carrots and radishes in a bowl and toss with olive oil, thyme and salt and pepper. Stick in the oven and roast until they are tender, yet firm in the center.<br />
<br />
If you're making this with the Portobello Pot Pie Turnovers, put the radishes and carrots in to the oven right after you deglaze the pan. They should take about 40 minutes to cook with the oven at 375° F.<br />
<br />
If you're making them on their own, you can preheat the over to 450° F and then cook them for about 20 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4s7beo1YeqzuJ47YURnqd1VmlhSLvR-cY0DAemZ8hv1VEOpnKtWUol3vPKqE_hxkNOGwuL-ll-6fj1FDe0MGt_Tj6GBUSos_m5n0NXoJPEvZazgCQr4sFK37iatwOiHF2IjyJNRl29U/s1600/pot_pie_and_veggie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4s7beo1YeqzuJ47YURnqd1VmlhSLvR-cY0DAemZ8hv1VEOpnKtWUol3vPKqE_hxkNOGwuL-ll-6fj1FDe0MGt_Tj6GBUSos_m5n0NXoJPEvZazgCQr4sFK37iatwOiHF2IjyJNRl29U/s320/pot_pie_and_veggie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Portobello Pot Pie Turnovers with Roasted Radishes and Carrots </td></tr>
</tbody></table><br />
<br />
<span style="font-size: x-small;">The original recipes, for these two dishes, can be found <a href="http://www.foodnetwork.com/recipes/melissa-darabian/chicken-pot-pie-turnovers-recipe/index.html">here</a> and <a href="http://www.foodnetwork.com/recipes/melissa-darabian/roasted-radishes-and-carrots-recipe/index.html">here</a> but this is the modified, veganized version.</span>Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-92059149880403999662011-03-28T13:07:00.001-04:002011-03-28T13:08:39.790-04:00The World’s Largest Bake Sale (in NYC)If you're in the New York City area tomorrow, March 29th, head over to Vanderbilt Hall at Grand Central Terminal for "The World’s Largest Bake Sale", hosted by Sandra Lee (from the Food Network) with appearances by Emeril Lagasse, Rosanna Scotto (Goody Day NY) and Duff Goldman!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV-CBNGcJIUqj73N7Y2D3Unwrw6HGjJuVAz2bGqjrCEiimXzJvciZ3ulNlFZdXB4Xu1Ue0heEWTp9QOZFpOIxqgmSfahP9a7GjDsYJve37_a0YcSo9HfQ7k1GAmAFfNJ6J9HFk9AwiWE/s1600/foodnetwork_bakesale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV-CBNGcJIUqj73N7Y2D3Unwrw6HGjJuVAz2bGqjrCEiimXzJvciZ3ulNlFZdXB4Xu1Ue0heEWTp9QOZFpOIxqgmSfahP9a7GjDsYJve37_a0YcSo9HfQ7k1GAmAFfNJ6J9HFk9AwiWE/s400/foodnetwork_bakesale.jpg" width="400" /></a></div><br />
This fundraising event will benefit <a href="http://www.foodbanknyc.org/">The Food Bank of New York</a> and will feature sweet and savory baked goods from 30 of New York's most well-respected chefs and restaurants!<br />
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According to what Sandra said on Good Day New York <a href="http://www.myfoxny.com/dpp/good_day_ny/sandra-lee-good-day-new-york-20110328">this morning</a>, each item is only $1 and every dollar you spend turns into $4 of food at the food bank! So head over there at lunch time (or after work) and load up on some yummy stuff! The event runs from 11:30am-7pm.Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-79204888563837503392011-03-27T10:30:00.004-04:002011-03-27T10:30:01.305-04:00Spicy Tofu Bean PattyLast night, I was in the mood for something spicy so I came up with this recipe. It has a little kick but it's not overpowering. It would work well as a burger, without a bun or even for breakfast (like a sausage).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXf9SqMXGpcn8e2aM65ZklaXF7VS3lV_9RCD73M1MZ16Ec73DaGgvWDNU0oKHbvLEXc-FNM6vmhRqFy2T32eMSnzelq8kaf2mYdoIuXpCqdDs42Nk6vwwh4XCxkE7w2YeC-YAt2JCT1ok/s1600/tofubean_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXf9SqMXGpcn8e2aM65ZklaXF7VS3lV_9RCD73M1MZ16Ec73DaGgvWDNU0oKHbvLEXc-FNM6vmhRqFy2T32eMSnzelq8kaf2mYdoIuXpCqdDs42Nk6vwwh4XCxkE7w2YeC-YAt2JCT1ok/s320/tofubean_1.jpg" width="320" /></a></div><br />
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<span style="font-size: large;"><u>Spicy Tofu Bean Patty</u></span><br />
<br />
1 pkg Firm Tofu (frozen, then thawed)<br />
1 Can of Dark Red Kidney Beans (15.5 oz)<br />
1 tbsp Flax Seed<br />
<br />
1 Onion<br />
1 Stalk Celery<br />
3 Medium Mushrooms<br />
1 tbsp garlic<br />
<br />
4 tbsp Medium Salsa<br />
1 1/2 tbsp Hot Sauce<br />
<br />
Chili Powder<br />
Garlic Powder<br />
Paprika<br />
Basil<br />
Dill<br />
Thyme<br />
Cinnamon (only a dash)<br />
<br />
1 1/2 Cups Quick Oats<br />
<br />
Saute onion, celery, mushrooms and garlic in a frying pan with a little bit of olive oil until onions become translucent.<br />
<br />
In a food processor, mix tofu, dark kidney beans and flax seed until well blended. Add onion, celery, mushroom and garlic mixture, blend some more. <br />
<br />
Add a light layer of each spice (except cinnamon), covering the top of the mixture - one by one, pulsing in between each then add about 2 shakes of cinnamon.<br />
<br />
Move the mixture to a bowl and then add quick oats and mash everything together with your hands.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLUAbUK-ysMQJhjtXwk58lKl49EfejEjP3wqstgOEtNj1oF0WTcwtg7brnh5m_Vb9mJO5IH3-LTRCfNqs7zVDvHiSXfdXSkpygbIuI6slbDONfG_w0_RZ0cPl0kZcHKA4m-38cjH72eY/s1600/tofubean_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLUAbUK-ysMQJhjtXwk58lKl49EfejEjP3wqstgOEtNj1oF0WTcwtg7brnh5m_Vb9mJO5IH3-LTRCfNqs7zVDvHiSXfdXSkpygbIuI6slbDONfG_w0_RZ0cPl0kZcHKA4m-38cjH72eY/s320/tofubean_3.jpg" width="320" /></a></div><br />
Form mixture into balls and flatten (about the size of your palm). Spray the pan with cooking spray and cook over low-medium heat for about 4 minutes on each side until lightly browned.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheD5d-6gvee6RFa_UEFcCBx85LXiTDPLp93zLrkYRAvKMFmkQCRKDBKCkihg_KJ0gMiwjzzEDWvHXqo4w6vfkWFt3Nu6lh82ot5r40dz4vjwJ4stuUHbGYG9U5kbt2YbHWAhkimYAQvY0/s1600/tofubean_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheD5d-6gvee6RFa_UEFcCBx85LXiTDPLp93zLrkYRAvKMFmkQCRKDBKCkihg_KJ0gMiwjzzEDWvHXqo4w6vfkWFt3Nu6lh82ot5r40dz4vjwJ4stuUHbGYG9U5kbt2YbHWAhkimYAQvY0/s320/tofubean_2.jpg" width="320" /></a></div>Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com0tag:blogger.com,1999:blog-272434829330083639.post-60139635586335463192011-03-20T09:00:00.002-04:002011-03-20T09:00:08.503-04:00Meatout 2011 / Super Simple Vegan French ToastHappy Meatout 2011, everyone! <br />
<br />
What is Meatout, you ask? Meatout is an international event where people pledge to give up animal products for the day. That's it! It's really easy and anyone can participate. Yes, even you. Be sure to check out the <a href="http://www.meatout.org/">Meatout site</a> for more information and <a href="http://meatout.org/resources/VeganBloggers.htm">click here</a> to check out the blogs of all the other vegan bloggers, who are participating today and who will be offering some great tips and meal suggestions. <br />
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You can also head over to <a href="http://vegweb.com/">VegWeb</a> for some great recipe ideas! Here's a simple and yummy, vegan breakfast idea to help get you started :)<br />
<br />
I'm all about simplicity. I love cooking food that tastes great but is really easy to make. So when I went vegan, I was on a mission to hunt down a super simple french toast recipe - after all, the 'real' version only uses eggs, milk and bread - but it seemed that every one that I found called for so many 'fancy' ingredients that I figured that there had to be a simpler way which used things that I already had. And there is!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeb7Azr7tozlud4fJM7APwoixDTfU95eMvO3EBLFl9iZM57EE8rnKOiEVQIRoxS8Z0oQcrxkT_wg74xDqnQzfjdlvBqFJEPLVp6ZgQqr_U1oe9j9OdUkHc2ldvy_apvgQa_tqgi1XQco/s1600/vegan_french_toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeb7Azr7tozlud4fJM7APwoixDTfU95eMvO3EBLFl9iZM57EE8rnKOiEVQIRoxS8Z0oQcrxkT_wg74xDqnQzfjdlvBqFJEPLVp6ZgQqr_U1oe9j9OdUkHc2ldvy_apvgQa_tqgi1XQco/s320/vegan_french_toast.jpg" width="320" /></a></div><br />
<br />
<span style="font-size: large;"><u>Vegan French Toast</u></span><br />
(Servings: 1) <br />
<br />
1/2 Cup Soy Milk<br />
2 tbsp Flour<br />
1/4 tsp Cinnamon<br />
1 tsp Vanilla Extract<br />
2 slices of Bread <br />
<br />
Whisk together soy milk, flour, cinnamon and vanilla extract in a shallow bowl. Dredge bread through mixture, cook in a pan over medium heat until slightly browned. Flip over and cook on the other side until browned.<br />
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<u>Variations:</u><br />
Instead of soy milk use coconut milk, rice milk, hazelnut milk or even soy nog to make 'egg nog' french toast during the holidays.<br />
Instead of cinnamon, use other spices (ex. pumpkin pie spice mix)<br />
Use other flavored extracts such as strawberry, coconut, orange, etc.Tracie Bhttp://www.blogger.com/profile/13041408279044632736noreply@blogger.com4