Thick & Hearty Vegetable Stew (Vegan)

I've been craving a nice thick, hearty stew lately, so I decided to give it a shot and make my own. I must say, the results were delicious.

Hearty Vegetable Stew

7 Medium Potatoes (peeled and cubed)
11 Carrots (peeled and sliced)
4 Celery Stalks (sliced)
2 Parsnips (peeled and sliced)
2 Turnips (peeled and cubed)
2 Leeks (chopped)
3 tsp of Chopped Garlic (or 3 Cloves)
1 Large Onion
1 Bay Leaf
Fresh Dill & Basil (to taste)
3 Quarts Vegetable Stock or 3 Quarts of Water and 4 1/2 tbsp Better Than Bouillon: Vegetable Base Concentrate*
Cornstarch or Flour

1. Prepare the vegetables
2. Put the onion and garlic in the bottom of the pot and saute, with a bit of olive oil, on low heat for about 5 minutes.
3. Add the rest of the vegetables to the pot
4. Add the vegetable stock and bring to a boil.
5. Reduce heat and cover. Let the stew simmer for about 1 hour (or until all the vegetables are tender)
6. To thicken the stock: Mix cornstarch** and water until the cornstarch is sticky liquid then add that mixture to the stew and stir throughly. Continue to do this, in small batches, until desired thickness is reached.

*If you choose to use Better Than Bouillon, add 3 quarts (12 cups) water and bring to a boil, first then add the 4 1/2 tbsp of concentrate to pot and stir thoroughly.
**Flour can be substituted for corn starch, but you'll need to use more of it.

For Dumplings:

2 1/2 cups Bisquick   
2/3 cups Soy Milk

1. Mix bisquick and milk until soft dough forms.
2. Drop dough, by spoonfuls, onto the top of the hot stew.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Prep Time: 45 Minutes
Cook Time: 1 1/2 Hour / Add 15 Min for dumplings.
Servings: 8-12 (estimated)

Vegan Sausage & Cheese Breakfast Sandwich

What you need:

Lightlife Gimme Lean Sausage

Tofutti American Soy Cheese Slices

1 Whole Wheat English Muffin

What to do:

1. Cook sausage per the instructions on the package
2. Add cheese in the last few minutes of cooking (cover pan so that the cheese will melt faster.)
3. Assemble on whole wheat English muffin. (salt, pepper & ketchup - optional)

VegTacos & Nacho Night!

We made these last night and they were absolutely delicious!

What you'll need:
Soft and/or Hard Shell Tacos
1 pkg Boca Crumbles
2 8oz blocks of Vegan Cheddar Cheese (or Vegan Gourmet Cheddar), shredded.
Tortilla Chips
3 Tomatoes, diced
1 Onion, diced
Shredded Lettuce
Taco Seasoning
Guacamole
Salsa
3 Bowls

Nachos:
1. Preheat oven to 400 degrees
2. Layer tortilla chips, 2 diced tomato & 1-8oz block of grated cheese in a oven-safe dish.
3. Bake in the oven for about 10-15 minutes (or until the cheese starts to melt)

Tacos:
1. Put Boca Crumbles in a frying pan over medium heat for a few minutes.
2. Add 1 diced tomatoes, 1 diced onion and taco seasoning (to taste).
3. Heat for 3-5 minutes, then place Boca taco mixture into a bowl.

Heat soft taco shells in the microwave and fill the other two bowls with guacamole & salsa.

Layer taco shell with Boca mixture, shredded cheese, salsa, guacamole & lettuce. Eat nachos "as is" or add guacamole and salsa to them as well. Enjoy! (Serves 2-4 people)

Alternate suggestions:
Replace Boca Crumbles with Morningingstar Chick'n Strips or Black Beans & Brown Rice.
Replace fresh tomatoes & onions with Hunt's diced tomatoes (fire roasted, onions & garlice, etc.)
Add re-fried beans to the nachos.

White Bean Alfredo Veggie Shirataki

White Bean Alfredo Veggie Shirataki

White Bean Alfredo Sauce  (2-4 servings)
1/4 cup margarine
2 cloves garlic, minced
2 cups cooked white beans, rinsed and drained
1 1/2 cups soy milk
Salt and pepper, to taste
Parsley (optional)
Jane's Krazy Mix up Salt (optional)
Jane's Krazy Mix up Pepper (optional)
Oregano (optional)

1. In a sauté pan over low heat, melt the margarine. Add the garlic and cook for 2 to 3 minutes.

2. Transfer the margarine mixture to a blender or food processor, add the white beans and 1 cup of soy milk. Blend until completely smooth. If the sauce is too thick, add the remaining soy milk until you reach the desired consistency.

3. Pour the sauce back into the pan over low heat, then season with salt and pepper to taste. Add fresh herbs, such as parsley, if desired. Cook until the sauce is warm.

(Adapted from VegCooking Blog)

Other Ingredients

1 1/2 cups Steamed Veggies (more or less may be used)
1 bag of Tofu Shirataki*

Vegetables:
1. Steam Vegetables until desired softness is reached

Pasta:
1. Open bag and Tofu Shirataki pasta.
2. Boil water and add the full bag of Tofu Shirataki.
3. Parboil pasta for a few minutes then re-drain pasta.

Place pasta on a plate, cover with veggies and sauce.

Servings:
Sauce, 2-4
Pasta & Veggies, 1-2

*Note: You can use regular pasta for this recipe as well, but the Tofu Shirataki is only 20 calories per serving (or only 40 calories per bag!)

Seltzer Brownies

Seltzer Brownies

1 Box Brownie Mix
6 oz of  Seltzer

1. Pre-heat oven according to temperature on the box of brownie mix.

2. Mix together, using a spoon, the brownie mix and seltzer until thoroughly combined.

3. Pour batter into cake pan and cook according to the baking time on the box.

(Picture coming soon)