Dreamy, Creamy Vegan "Cheese" Quesadillas

Vegan creamy, cheesy quesadillas… do they exist or is it just a dream?  Flashback… pre- 2009 I wasn’t so sure.  Years ago, I used to love the “cheese” quesadillas at Green Leaves in Los Feliz.  My friend, Sheri, and I used to go there and I’d die over them.  At that time, I didn’t know about any vegan “cheeses” that would make the grade.  People were even questioning whether or not the “cheese” Greenleaves was using was truly non-dairy “cheese”. 

Since 2009, things changed.  Daiya came up with vegan “cheese” shreds that melt and taste pretty darn good.  Vegans were ecstatic!  Finally a product that resembles cheese.  Wait a minute… can things get better?  For sure, for sure, for sure.  Daiya now has a “cheddar” wedge with magic for turning into a saucy consistency.  I melt it with a few choice ingredients and there you have it… the foundation for vegan quesadillas. 

Vegan Cheese Quesadillas 

Dreamy, Creamy Vegan “Cheese” Quesadillas Recipe

Daiya block cheddar-style

Jarred or homemade red salsa or Ro*tel’s

Unsweetened non-dairy milk (I use soy or almond)

Flour tortillas

Oil

Cut Daiya block into smaller chunks.  (I purchase mega blocks of Daiya especially made for food service, so I don’t know exactly how much to use.  I’d try a good portion of the 8 oz. package to start.)  Put chunks in a small saucepan with some of non-dairy milk.  I use the milk to help the Daiya melt without burning and for creating a spreadable consistency.  You can also try using a double boiler to melt the “cheese”, but I’d still add a little “milk”.  After the “cheese” melts, add the salsa or Ro*tel’s to the saucepan and stir.  Remove from heat.

Spread the “cheese” mixture on one side of the flour tortilla and cover with another tortilla.  Heat a large oil-coated skillet.  (I use a good amount of extra-virgin coconut oil.)    Place the tortilla in the skillet and cook until slightly golden brown.  I cooked mine until they become golden and have a delicate, slightly crisp texture.  Turn and repeat on the other side.  Remove from heat.

Cut into 8 wedges.  Serve with vegan “sour cream”, salsa, guacamole, cilantro, green onions, or anything else your mind comes up with. 

*You can add other yummy ingredients to make your quesadilla unique.  Try some jalapenos for pop, seasoned vegan “chicken” or “ground beef”, soy “chorizo”, thinly sliced grilled bell peppers, onions, etc.

Fresh Vegan Spring Rolls (Gỏi cuốn) with Peanut Sauce

I fell in love with spring rolls after trying them at Au Lac in Fountain Valley.  These babies are not fried, but made with fresh ingredients.  I know, not really junk food… but what the hell, they taste great anyways.  I was so hooked on them, I had to give them a try in my own kitchen.  I found out they’re really easy to make and great for summer. 

A little history, the spring rolls I make are from Vietnam.  They’re referred to as Gỏi cuốn and are traditionally made with pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper).  Gỏi cuốn comes in at a whopping 30 on the World's 50 most delicious foods by CNN Go 2011.  So, why not give’em a try?

Vegan Fresh Spring Rolls

Vegan Fresh Spring Rolls (Gỏi cuốn) Recipe

Ingredients

Rice paper (you can get these at oriental food markets)

Rice vermicelli

Carrots – cut in thin slices

Bean sprouts

Romaine lettuce

Mint leaves

Cilantro stems

Fresh basil leaves

Vegan “shrimp” – I found these at Vege USA* – but I don’t usually use them for this recipe.

Cook rice vermicelli according to directions on the package and drain.  Set aside.  Fill a shallow bowl with warm water.    To assemble – dunk the rice paper in the shallow bowl, it will soften pretty quickly, then pull out.  Be careful, the rice paper could rip.  Place flattened rice paper on cutting board or large plate.  Place 1 piece of lettuce about 2/3 down from top of rice paper.  Carefully place all ingredients near or in the lettuce.  Fold sides over and roll from the bottom up.  (I’ll get you a video link soon.)  Set rolls aside.

Rice Noodles & Rice Paper

Vegan Peanut Sauce Recipe

Peanut butter

Vinegar

Brown sugar or non-refined sugar

Shoyu (soy sauce)

I don’t really measure my ingredients and for this recipe, it goes a lot with your own personal taste.  Try starting with ½ c peanut butter and add 1 Tbsp of brown sugar, 1 tsp of shoyu, and 1 tsp of vinegar.  Combine all ingredients and mix with a little water.  Adjust to your taste.  I like mine a little sweet and simple.  Try making it your own by adding other ingredients:  lime juice, canned coconut milk, or for a little zap add chili oil. 

There you go… restaurant style spring rolls with peanut dipping sauce.  Yum-mee.  Ngon!

Vegan Carnitas Tacos from Helen's Kitchen

I have been on a vegan taco binge, so I decided to try a new product,  Helen's Kitchen Organic Veggie Carnitas.  I found the package at Whole Foods Market.

The "carnitas" are pre-seasoned, pretty heavily with a strong cumin overtone and a bit of citrus .  I like cumin and citrus, so it's not particularly bad.  I heated the "carnitas" in an oiled skillet and added a squeeze of lime.  Like I said, "I like citrus."  Well, to my surprise, it was pretty tasty.  You know, I'm usually not a big fan of using a product straight out of the package, but this one works

Helen's Kitchen Vegan Carnitas

I put the "carnitas" on a white corn tortilla and topped them with shredded cabbage, cilantro, tomato, onion, and a drizzle of vegan sour cream and sriracha (for a little heat).  Wow!  This is a winner with very little effort.  Very flavorful and a decent texture.  Craig was hesitant to try them (sometimes he has new food phobia), but when he did he absolutely loved 'em... even asking for more.  This is an easy go-to if you want to do a little fast & easy bachelor-style cooking.  Straight out of the package.  What could be better?  Helen has other varieties that I'd like to try ... vegan Italian sausage anyone?  I'll let you know the score when I do.

Pistol Packin’ Lip Smackin’ Vegan BBQ Skewers - Kabobs

The 4^th is almost here.  So what do Americans do?  Barbecue, of course.  How about vegans?  Well, you can bbq corn on the cob, chopped salad, some quinoa… wait a minute … chopped salad?  quinoa?  That won’t work on a grill.  Let’s start all over.  How about some mouthwatering skewers with veg “chicken”?  No, no, no, not the spongy, flavorless stuff you might have tried in the past.  As you’ll see, with a few simple tweets you’ll them tastin’ lip smackin’ good.  So let’s fire up the grill and go. 

Choose ingredients for the skewers.  Here are some ideas: 

Cherry tomatoes                         Onions                             Bell peppers                       

Mushrooms                                Fresh pineapples               Fresh Mango                   

Fresh peaches                           Zucchini

Vegan “chicken” (you can substitute tofu, for you hardcore vegans)      

 

These are the ingredients I usually use.  If you come up with any outside the box suggestions... shoot ‘em to me. 

Soak bamboo skewers in water or oil your metal skewers.  Soaking bamboo skewers helps to prevent them from burning.  Cut your ingredients, keeping in mind cooking times.  I keep the same ingredient on each skewer, that way they cook more uniformly.  The drawback is the presentation isn’t as fabulous and you lose some of the benefit of flavors incorporating together as they cook.  If you choose to vary your ingredients on each skewer, try cutting them according to cooking time.  (i.e. Don’t put huge chunks of onions with your cherry tomatoes and mushrooms.  They won’t cook evenly.) 

Beyond Meat Grilled Chicken-Free Strips

Prep your vegan “chicken”.  I use either Vege USA’s “chicken” strips or Beyond Meat’s grilled “chicken” strips.  Gardein will work too.  Cut the “chicken” into skewer sized pieces.  Now you have two options.  You can choose the fast n easy way or knock’em out by adding an extra step.

Fast n Easy:  Place your “chicken” pieces in a bowl and pour marinade on top.  Stir around the piece until well coated.  Put pieces on skewers. 

Knock Out:  Pan fry the “chicken” in a light oil (I like safflower or sunflower oil).  Add salt and pepper to taste.  Cook until lightly browned.  Throw in a splash of apple cider vinegar.  Stir around and take off heat.  Skewer pieces and smoother them in marinade.

Take veggie skewers and smother on the marinade.  I like to use bbq sauce, sweet and sour, or my mom and sister use a basic marinade – olive oil, balsamic vinegar, salt & pepper.  Middle Easterners are famous for their kabobs, so why not try a sauce that incorporates Middle Eastern flavors and spices.  Other go to sauces - teriyaki, Jamaican jerk, … hell, try throwing on some mojo sauce or use your imagination and make your own creation

Put the skewers on the grill and remember to turn them.  Watch you “chicken” skewers carefully, you don’t want them to dry out or burn.  Cooking the “chicken” over an open flame takes away the yak (the term Craig uses when the “meat” tastes too soy).  When they begin to char, take them off the grill.  I serve my skewers on a bed of rice.  You can also serve them on a baguette for a sandwich with some spread.  

CP Masher (Chickpea Salad Sandwich)

As the weather gets hotter, you’ll be thinking of cooler ways to feed your tummy.  So, here’s another summertime AT&T classic.  It’s quick and easy to prepare and satisfying to boot.  I’ve been told it’s a creamy cross between a “chicken” salad and a “tuna” salad sandwich… I’ve even had someone guess “crab” salad.  You may ask, “How could chickpeas resemble chicken, tuna, or even crab?”  Well to tell you the truth it’s not an exact fit, but still is a yummy sandwich.  If you are looking for a closer fit, I’ll give you another suggestion to use as a substitute.   However, this one does have a great flavor that you can zip up. 

CP Masher Sandwich Recipe

1 can of chickpeas or garbanzo beans or fresh 

(chickpeas & garbanzo beans are different names for the same “animal”)

Chopped celery

Chopped onion

Salt & pepper to taste

Vegan Mayo (I use Vegenaise – reduced fat)

Shredded lettuce

I got this tip from an Israeli family secret… if using canned chickpeas, cook them in a small pan for a few minutes. Don’t drain the liquid from the can when cooking.  Cooking will soften the chickpeas up or if you like a firmer chickpea, skip this step and just drain the can.  I like making my chickpeas in a pressure cooker.  I’ll give you the directions for it below.  While hot, put the chickpeas in a bowl and mash them with a potato masher to the consistency you prefer.  (If you don’t have a masher, use a fork.  That’s what I used before I got my masher.)  Let the chickpeas cool in a bowl.  Then add the chopped celery and onions and mix together.  Stir in the vegan mayo and salt & pepper to taste.

Once again, I don’t really measure my ingredients, so do it to your liking.  Take the chickpea mix, spread it on bread of your choice and top with shredded lettuce to make a sandwich.  You can also use it as a dip.  My sister in-law, Cindy, likes to take Fritos and dip them into the chickpea salad.  If you want a closer version to “chicken” salad, shred up some vegan “chicken” and substitute for the chickpeas.  I use Beyond Meat’s “chicken” strips.  Vege USA and Gardien “chicken” are good substitutes too. 

Baja-Style CP Masher Sandwich

Craig loves his CP Masher Baja-Style.  All you have to do is add shredded vegan “cheddar cheese” (I use Daiya cheddar) and add a squeeze of lime for an extra zest. Craig likes it on a pita or sourdough.

Daiya vegan cheddar

Cooking Chickpeas in a Pressure Cooker

If you have a pressure cooker, take it out and use it for making chickpeas.  Pressure cooking adds so much to the flavor and texture.  I like to make a little extra chickpeas sometimes.  My dog, Suzie, loves them.  I also save some to make homemade hummus at the same time.  Stay tuned for the recipe.

1 – 2 cups of dried chickpeas (or more if you like)

Soak the chickpeas in water for 8 hours.  This will decrease the cooking time and take away the gassy-ness of beans.  Drain the water and put the chickpeas in the pressure cooker.

Pressure Cooker

Add enough water to cover the chickpeas and then add a little more water.  Cook over medium/high heat.  When the “hat” (the little top piece on the pressure cooker) starts “dancing”, cook for another 11 minutes.  Turn off the heat and let sit until pressure is released.  I listen for the relief valves to drop and then touch the “hat”.  If the “hat” doesn’t make a sound (steam being released), then I release the lid.  Be careful when you touch the “hat”, the steam can burn you.  Don’t rush it.  Then it’s time to drain the water and mash the chickpeas.   

Thanks again to everyone at AT&T for making this sandwich a s"mash" hit.  This goes out to Angel who’s been dying for the recipe.  

Summertime Pita Sandwiches

I was outside working in my garden in the scorching heat today.  When I came inside I decided it’s time to give you a cool treat.  I was serving these yummies up at AT&T.  They’re a great summertime sandwich. Here’s the equation folks.   Take your favorite salad, then throw away the bowl and your fork.  Next, introduce it to your new friend Mr. Pita.  It’s a match made in heaven.  Craig originally gave me the idea.  When he lived on the east coast, he raved about Wendy’s Salad Pitas.  Enter Cynthia… so with this seed I went on a quest to find the ultimate pita, since not all pitas are the same.  Since its inception, a couple of years ago, I have come up with different varieties.  The pita sandwich recipe today is my standard American classic, which incidentally was the first one I created.  Craig has been addicted to them since day one and has never brought up Wendy’s Salad Pitas again…  or maybe that’s because they were discontinued.  

Let’s begin! 

Summertime Pita Sandwiches Recipe

Start with a fresh, good quality pita bread.  As I’ve said before, I like to shop at my local Mediterranean market where there’s a great selection.  There I can find everything from thicker, chewier pitas to thinner, lighter pitas.  There’s even whole grain pitas for those of you who are a little more health conscious.  If you want to go the healthier pita route, check the ingredient list and make sure you’re not getting pitas with enriched wheat flour as the first ingredient, you should be looking for whole wheat or other whole grains.  Also, look at the fiber content on the nutrition label.  If it’s 1 gram of fiber, it’s not all that healthy. 

Pita bread

Coyote Mountain Ranch (click for recipe link)

Vegan cheddar cheese (I use Daiya brand)

Onions – thinly sliced

Cilantro – chopped

Lettuce (romaine) – chopped

Red bell pepper – thinly sliced

Tomatoes – chopped

Avocado – sliced

Topping:  vegan bacon bits (optional)

Take the ranch and spread it on the pita.  Sprinkle vegan “cheddar cheese”, onions, and cilantro on top.  Then, place the lettuce, red bell pepper, tomatoes, and avocado on next.  Top with “bacon” bits if desired.  As a recent modification, I started adding little bits of jalapeno to give it that extra spark (not really heat).

Lucky you, you get the rain forest version today too. 

Rain Forest Pita Sandwich Recipe

Pita bread

Trader Joe’s Goddess or Annie’s Natural Goddess dressing (they’re the same with different brands)

Onions – thinly sliced

Lettuce (romaine) – chopped

Red bell pepper – thinly sliced

Carrots – grated

Avocado – sliced

Toppings:  chopped Brazil nuts (you can substitute any nut or sunflower seeds) and cranberries

Pour the Goddess on the pita and spread.  Top with the rest of the ingredients. 

Note:  This particular version is designed more for the health conscious.

So you see there are many different ways to go.  At press time, I’m currently working on a mango, lime dressing version.  Craig & I live on these when the temperature gets too hot.  Thanks to everyone at AT&T who helped make them a big hit.  (You know them as Pita Salad Sandwiches.)  Oscar just loved them… so this recipe’s for you.  Thanks Kandice for the cilantro suggestion.  It really adds to the flavor. 

Thanks to Craig for co-writing today blog.  

Update:
Craig came up with a new version of this sandwich.  He's been addicted to them lately.  He starts with a smear of  ranch then tops with onions, shredded cabbage, lettuce, & carrots, red bell pepper, chopped pickles, and finally a drizzle of creamy lemon tahini dip.  As Craig says, "These are sooo good!  I could live off them."

Sunday Supper Homemade Vegan Meatloaf

I was watching an episode of “Pioneer Woman” and thought about down home cookin’.  So, I started thinking of an old fashioned Sunday night supper... meatloaf.  One of the things that vegans miss are comfort foods.  This is a satisfying and a pretty good representation of a meat-based meatloaf.  I even had someone come up to me and say, “I heard this meatloaf doesn’t have meat.  Is it true?”… so you can fool your meat-eating friends with this one. You can serve this "meatloaf" traditionally topped with ketchup, with gravy and mashed potatoes, or in a sandwich.  

Sunday Supper Homemade Vegan Meatloaf Recipe

1 package vegan “ground beef”  (12 oz pkg.)

(I use Trader Joe’s or Gimme Lean, but there is a new contender I’m dying to work with… Beyond Meat)

½ c soft vegan bread – broken into small pieces or cubes

1 clove garlic – minced

1/3 c  green bell pepper – diced (optional)

1 Ener-G egg replacer “egg”  (follow directions on the package)

(The “egg” is used as a binder.  If you don’t have Ener-G egg replacer, try using 1 Tbsp ground flax seed blended in ¼ c hot water until frothy or use any of your favorites.)

¼ tsp basil (dried)

¼ tsp thyme (dried)

¾ tsp fresh parsley

Salt & pepper to taste

Ketchup (optional for topping)

Preheat oven to 325 degrees.  Combine all ingredients into a large mixing bowl and mix together.  

Gimme Lean! Vegan Ground Beef

Ener G Egg Replacer

In a greased loaf pan (8 ½" x 4 ½" pan), form the mixture into a loaf shape.  Bake for 45 minutes.  Pour ketchup on top and bake for an additional 15 minutes. Top your “meatloaf” with either baked ketchup (as above) or with gravy.  Your choice.  Serve with mashed potatoes and veggies.  See my next post for a hardy vegan gravy recipe.

Come an’ get it.

Taco Bell Style Vegan Nachos Bell Grande

Being a former fast food junkie, Craig loved Taco Bell’s Nachos Bell Grande.  So, I looked them up to see what the layers were.  Here’s what I found:  tortilla chips topped with nacho cheese, refried beans, ground beef, diced tomatoes, and a dollop of sour cream finished off with green onions.  Sounds pretty simple?  Sure it is.  Here’s the simplified recipe.  See below for my superstar version.

Taco Bell Style Vegan Nachos Bell Grande Recipe

1 bag of tortilla chips

1 package Vegan “ground beef” 
(I use Trader Joe’s Beefless Ground Beef or Light Life’s vegan “ground beef”.  Also, remember the new comer - Beyond Meat.)

2 tsp Slammin’ Trio – equal parts vegan Worcestershire sauce, shoyu (soy sauce), and liquid smoke (you can adjust to your liking.  If you can’t find vegan Worcestershire, skip it)

1 packet taco seasoning to taste (use store bought or see below to make your own)

1 can vegan refried beans(Check the ingredient list for lard, Rosarita’s vegetarian refried beans make the grade.)

Daiya pepper jack shreds (or any other brand of shredded vegan cheddar cheese)

Vegan sour cream(I use Better Than Sour Cream with the blue label, it’s not a perfect substitution but will do.)

Tomatoes – chopped

Green Onions – chopped

Bake the tortilla chips on a baking sheet, this will give them a crisper, lighter texture and brings out more of the flavor.  It’s a step I wouldn’t skip.  I use my convection oven for a quick bake.  Toaster ovens work too for quickness.  Set aside.  In an oiled skillet, pan fry the vegan “ground beef”, add the slammin’ trio, and taco seasoning, salt, and pepper to taste.  Set aside.  Now you’re ready to assemble.  Place the tortilla chips on an oven safe dish (i.e. Pyrex).  Then put a layer of refried beans, vegan “ground beef”, and vegan “cheese” on top.  Put them back in the oven to melt the “cheese”.  Remove from the oven and top with tomatoes, vegan “sour cream”, and green onions. 

Tofutti Better Than Sour Cream - Blue Label

Superstar Nachos Bell Grande Version

Now here’s the upgraded version.  Start with you chips, then add the following:  refried beans, seasoned "ground beef", nacho "cheese", guacamole, chopped tomatoes, shredded lettuce, "sour cream", green onions, chopped cilantro, canned or jarred sliced jalapenos, a squeeze of lime ... take it as far as you want to go.  Use the recipes below to make homemade guacamole, taco seasoning, and vegan nacho cheese. 

Fast and Easy Fresh Guacamole

1 ripe avocado
Onions - chopped
Cilantro - chopped
Tomatoes – chopped
1 lime
Salt to taste

Mix together onions, cilantro, and tomatoes in a bowl.  Squeeze in some lime and add salt to taste.  This will give you a pico de gallo which you can use on tacos, burritos, etc.  Mash the avocado in a separate bowl.  Stir in the pico de gallo mixture into the mash avocado mix and there you have fresh guac. 

Super Easy Taco Seasoning

2 tsp corn flour
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
1 tsp paprika (there are many types of paprika: smoked, Spanish sweet, hot, etc.)
1 Tbsp dried onion flakes
1 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp sugar

Mix all ingredients together and store in an air-tight container. 

Vegan Nacho Cheese Recipe

1 red bell pepper
Jalapeno – jarred or canned - sliced
¼ c onion – diced
4 cloves garlic – minced
Vegetable oil
1 c  raw cashews (soaked for 1 hour in water)
1 c  non-dairy milk (i.e. soy milk or almond milk)
1 c canned coconut milk
½ c  nutritional yeast
3 Tbsp corn starch
1 tsp chili powder (I use mild California chili powder)
1 tsp smoked paprika (this one has a little bite)
1 tsp chili flakes
1 tsp garlic powder
1 tsp cumin
2 Tbsp lemon juice (fresh squeezed is best)
1 vegan “chicken” bouillon cube (if you can’t find it, skip it or you can use powdered veg broth)
1/8 tsp cayenne
Salt to taste

I know, it’s some ingredient list.  If you don't have everything, substitute, use your tastebuds.  It makes a pretty good amount of “cheese”.

In a skillet, saute the red bell pepper, onion, and garlic until onion is translucent.  Set aside.  Drain the water from the cashews and put in a blender with the non-dairy milk, coconut milk, nutritional yeast, and cornstarch and blend until smooth.  

KAL Nutritional Yeast Flakes

Make sure the cashews are blended or you’ll have small chunks in your nachos.  Add the red pepper mixture to the blender and process again until smooth.   Put mixture in sauce pan. Stir in the chili powder, paprika, chili flakes, garlic powder, cumin, lemon juice, bouillon cube, cayenne, and salt and cook on low heat until mixture thickens.  Remove from heat.  Add sliced jalapenos to your liking.  You know, some like it hot.  Sauce is now ready.  

Option:  Add chopped pimientos to the sauce.  

Vegan Tacos Al Carbon – Mas Famosa!

My boyfriend, Craig, is always raving about the street tacos from a San Fernando Valley food trucks.  (In particular the chicken and carne asada tacos from Sun Valley)  So, I experimented with Craig’s aid (He was successful in weaseling some secrets out of a Mexican food truck chef.  Some secrets tortillas and chicken.  Ha! Ha!).  My version passed the test. Craig and some of our friends said they forgot they weren’t eating chicken and thought they tasted great.  Since they were blown away with my vegan version, here is my down and dirty street taco.  Authentic tacos, no queso por favor.

Tacos Al Carbon - Vegan

Vegan Chicken Tacos Al Carbon Recipe

Start out with a good vegan “meat”.  I found more success with the “chicken” versions.  I haven’t come across any products that are perfect out of the package.  Nothings perfect, as you well know.  They all need a couple of manipulations.  I’ve been using VeriSoy’s vegan chicken strips with success and have recently been working with Beyond Meat Chicken Strips.

Beyond Meat Chicken-Free Strips

 (I’m fortunate that I live fairly close to Vege USA where they sell their VeriSoy products)  Both product shred and have a fairly good texture.

Vegan “Chicken” -shredded (shred it with your hands)

Vegetable Oil

Onions – chopped

Jalapenos – chopped, deveined, and seeded

(If you don’t want it too hot, cut out the white vein and seeds.  Be careful when chopping the jalapenos, the juice gets on your fingers and can burn your eyes if you rub them.  Also remember all jalapenos are not the same.  Some register hotter on the heat scale.)

Salt & Pepper to taste

White sesame seeds

White corn tortillas

Lime -wedges

Cilantro – chopped

Salsa Verde

Radishes

Coat a medium skillet with vegetable oil (I like to use safflower oil).  Stir in the shredded veg-chicken, onions, and jalapenos.  Cook until the onions and veg-chicken brown.  (If the veg-chicken seems to be drying out, add a little more oil)  Add the salt, pepper, and white sesame seeds.  Remove from heat and set to the side.  In an oil coated skillet, heat up the corn tortillas until soft.  Place the “chicken” mixture on top of each tortilla.  Squeeze some lime on top and garnish with cilantro.  Serve with salsa verde and side of raw radishes.  Top with the salsa verde, take a bite, and then eat the radish.  The radish complements the heat of the salsa verde.  (Craig learned tip from a Mexican street food foodie).

Note:  Sorry, I eyeball the ingredients, so I don’t know the exact measurements.  

Vegan taco naked ... so you can see the "meat"

Stay tuned for my 7 layer nachos that will smack your taste buds around.

Mama Mia! It's a Vegan Pita Pizza

Pizza is junk food at its finest.  So here’s a quick, fun, and easy way to make one. Using pita bread gives you a foolproof crust.  If you choose the right bread, you’ll be halfway there. The type of pita bread makes a world of difference.  I have been on a neverending search for heavenly pita bread.  

Here are some of my hints when choosing pita bread:

• When choosing your pitas, squeeze the package gently.  The bread should feel soft and give.

•  I’m lucky!  I have a Middle Eastern grocery store in my area.   So I can usually get the best variety and freshest selections (due to high turnover rate).  My latest favorite is from a small bakery that sells to my local store.  Experiment with different varieties.  Some like it Sicilian (thick crust) and some like it NY style (thin crust).  Choose one depending on your mood.

•  If you have choices, don’t settle for the ones at the big grocery stores in the middle isles (i.e. Sarah Lee).  They may have been sitting on the shelf for a while.  They just don’t cut. 

•  If you have to shop at the big grocery stores, try Stonefire brand.  I haven’t tried it, but it looks like it might work.  Let me know what you think. 

Now it’s time to make the pizza. The first thing I do is put my pita bread in a convection oven (toaster oven or regular oven will do too).  Bake the bottom side.  Then brush on a little olive oil on the top and sprinkle with your choice of dried herbs (i.e. basil, oregano, rosemary, etc.) and bake until slightly crisp.

Oregano Topped Baked Pitas

The pitas are now ready to top.  Spread some pizza sauce over the pitas.  (Stay tuned for an easy to make homemade pizza sauce.)  Top with your choice of toppings.  I use Daiya mozzarella and finely sliced fresh veggies like red bell peppers, tomatoes, and onions.  To add flavor try sun dried tomatoes, roasted garlic, fresh herbs, etc. 

Yum!  Finished Pita Pizza

Hint:  Use a little diced fresh jalapenos to open up the flavors, just enough to bring out the flavors but not to give it heat (unless you like it hot). 

Yves vegan “Canadian bacon” and pineapple can make it Hawaiian style.  Yves makes a pretty good version of vegan “pepperoni” too.  You can experiment with vegan “sausage”.  I like Gimme Lean ground “sausage “style.  Try adding fennel seed, sage, or shoyu (soy sauce) to  give it a little extra flavor. Roll into small uneven balls, pan fry them with a little oil to get them crispy, and then use them as a topping. 

So many choices.  Get creative.  BBQ “vegan chicken” topped with ranch. white sauce with roasted garlic and broccoli  … You get the idea.  Have fun.  The best thing is there are no rules. 

Put the topped pizza back in the oven and bake until the veggie look cooked (it’s about 5 minutes for me).  Let them cool slightly.  Craig likes to top the finished pizzas with vegan bacon bits and Go Veggie! vegan grated parmesan (Craig likes them both). Parmela makes a vegan parmesan that is aged.  I’m dying to try it. 

You can freeze the leftover pitas and heat them up over the flame of a gas burning stove (a little trick I learned from an Israeli family). 

Enjoy!

Products:

Daiya vegan cheese

Yves vegan Canadian bacon and pepperoni

Gimme Lean vegan ground sausage

Veggie! grated parmesan

Parmela parmesan style aged nut cheese

Dy-no-mite "Beef-a-Roni"

I just watched an episode of “Rewrapped” on the Food Network.  The chefs were preparing a copycat version of Chef Boyardee’s Spaghetti and Meatballs.  So, I found myself reminiscing about Super Elastic Bubble Plastic, Funny Face powdered drink mix (70s version of Kool-Aid), my sister, Gail’s Dressy Bessy doll and … the Bobbsey Twins books (not really, I’m not that old). 

Funny Face Drink Mix Characters

                                  

Well, here’s another childhood favorite of mine.  As a child (and non-vegan), I remember eating Beef-a-Roni.  I think I have a pretty good recollection of the taste.  So, I decided to make a version of “Beef-a-Roni” ala vegan.  Enjoy this childhood favorite.  Kerplunk!

Dy-no-mite Vegan “Beef-a-Roni” Recipe

1 lb macaroni – cooked

1 clove of garlic

1 tsp onion powder

1 Tbsp  vegetable oil

6 oz veggie ground “beef”  (I use a half package of Trader Joe’s Beefless Ground Beef)

2 tsp Slammin’ Trio – equal parts vegan Worcestershire sauce, shoyu (soy sauce), and liquid smoke (you can adjust to your liking.  If you can’t find vegan Worcestershire, skip it)

2 cans tomato soup (I use Anderson’s tomato soup)

2 tsp sugar (adjust to taste)

salt & pepper to taste

In a large skillet, saute the garlic and onions in oil, until onions are translucent.  Add the veggie ground “beef” and Slammin’ Trio and cook.  Add tomato soup (if you use condensed tomato soup, add a can of water), sugar, salt, and pepper.  Cook until the sauce bubbles and thickens.  Stir in the cooked macaroni.  Let sit for a few minutes to thicken some more.  Serve.

Texas Jack's Lone Star BBQ Sauce

Hey all you buckaroos.  It’s time get busy in the kitchen and fix some good ole down-home barbecue sauce.  Bottled barbecue sauce is all right, but there can be unnatural ingredients lurking like:  high fructose corn syrup, artificial dyes, or MSG.  These nasties are found in many of America’s favorites (KC Masterpiece, Sweet Baby Ray’s, Open Pit, etc.).  Instead, why not try making your own?  It’s not that hard and you’ll have a sauce that’ll make your grandpappy proud.  Yee Ha!

Texas Jack’s Lone Star BBQ Sauce

¼ c  bourbon whiskey

1/4  onion - finely minced

2 cloves  finely minced garlic

salt and pepper to taste  (try about 1/4 tsp of salt and go from there)

3 Tbsps apple cider vinegar

2 Tbsps vegan worcestershire sauce

1 Tbsp liquid smoke

1 c  ketchup (I use Trader Joe’s Organic Ketchup – won't break your bank at $1.99)

2 Tbsp  tomato paste

1/4 c  brown sugar

In a skillet, cook bourbon whiskey, onions, and garlic over medium heat until the onions are translucent.  Add salt and pepper, apple cider vinegar, vegan worcestershire, liquid smoke, ketchup, tomato paste, and brown sugar.  Cook until it comes to a boil and then reduce the heat to med-low for 20-30 minutes.  The sauce will be a little chunky (onion and garlic pieces).  I smooth it out with an immersion blender or if you don’t have one, you can use a strainer.  If you want to kick it up, try adding Tabasco sauce, chopped jalapenos, chipotles in adobo, cayenne pepper … Dag Nab It!  Whatever else you can imagine.  

Over the Top Veggie Burgers

I’ve heard so much criticism about veggie burgers.  They don’t resemble real meat.  Bland, mushy texture, soy after-taste, on and on.  They’re all true.

Damn!  I’ve ordered so many veggie burgers where they’re simply grilled, topped, and served.  Boring.  So here’s the secret to take that frozen veggie burger and sky rocket it to another galaxy. 

Craig’s, my hard rockin' guitarist boyfriend, favorites were the Double, Double – Animal Style from In and Out and the guacamole, bacon $6.00 burger from Carl’s Jr.  So you see, I did have a challenge.  Here are the results.

Secret Tips to Make Your Burger Dynamite:

1.         Start with fresh, good quality buns.  It definitely makes a difference. 

2.     .   There are tons of different frozen veggie burgers out there.  Don’t give up if you come across ones that aren’t working for you.  There are good ones and really, really bad ones.  I use Boca’s vegan burger (for Craig, these come close to the real thing).  On my list to try are Gardein’s sliders. 

3.         My secret weapon is doing a quick marinade.  I use a combo of liquid smoke, shoyu  (soy sauce), and vegan Worcestershire .  Play around with it to get the ratio you like.  If you can’t find vegan Worcestershire, skip it.  The most important part is the liquid smoke.  It’s kind of hard to screw it up too much.  I marinate until I have all sides covered and the color changes to dark brown (about a minute or they’ll get soggy and fall apart).

4.         Don’t be lazy and cook or heat up food in the microwave.  Cook the buns and burger on an oiled coated skillet on the stove, (for the health conscious, use extra-virgin coconut oil, but remember that the oil adds its own flavor).  

5.      .  Cook the burgers until they have a crispness to them and their color is dark brown.  The buns should be browned and crisp around the edges too.  If you find the burgers aren't crisping, add more oil and be patient.  

6.       Top them.  Use your imagination or go classic.  Here are some suggestions: 

The Classic:

Melt Daiya cheddar on top of the burger.   Spread Vegenaise and pour ketchup on one side of the bun.  Top with onions, shredded lettuce, thinly sliced tomatoes, and pickles.  Mix Vegenaise, ketchup, and pickle relish to make a simple Thousand Island.   Spread the Thousand Island on the other side of the bun. 

Texas Style: 

Grill onions at the same time as you’re cooking the burger (it’ll give it some of that good smoky flavor from your marinade) or fry up some onion rings and top instead.  Melt Daiya cheddar on your burger.  Spread ranch on one side of the bun and pour some bbq sauce over it.  See my bbq sauce and Ranch post for fantastic, easy to prepare recipes.  Try substituting sour dough for this one.  

Teriyaki Style:

Grill pineapple slices and onions with a little teriyaki sauce, then top the burger.  Pour teriyaki sauce over.  Try adding sliced avocado on top and a sprinkle of sesame seed too.   For a hot Hawaiian, make a sauce using mango, jalapeno, and Vegenaise.  

Burger with a Kick:

In the mood for a little heat?  Try topping your burger with melted Daiya cheddar and diced jalapenos or try using Vegenaise Chipotle spread.   I make my own version using Vegenaise and chipotle in adobo.   

“Bacon” Guacamole Burger:

Melt Daiya Pepper Jack on top of the burger.  There are some good vegan versions of bacon.  I like using Light Life’s Bacon.   Honestly, it’s not an exact substitute, but you can get a Canadian bacon flavor with it.  Pan-fry the “bacon” until it’s crispy.  Top with guacamole (homemade guacamole is so simple to make, so don’t skimp if you don’t have to).  Spice it up with Vegenaise chipotle spread.  

Chili Cheese Burger:

Hot diggety dog!  This ones for all you meat eaters and junk food junkies out there.  Top your burger with veg chili and melted Daiya cheddar.  I make my chili from scratch (I'll share the recipe in a later blog).  You can use Trader Joe's or Hormel's veg chili.  It's actually pretty close to the real thing.  Top with a dollop of vegan sour cream.  Better than Sour Cream by Tofutti (blue label) is the closest I've come.  Not perfect, but will do.  

The Italian Burger:  

Melt Daiya mozzarella on your burger.  Top with pasta sauce and thinly sliced green pepper.  Substitute ciabatta or Italian bread, lightly toasted with a drizzle of olive oil.  Top with a sprinkle of vegan parmesan.  I like Galaxy or Go Veggie brands.  I recently heard of an aged vegan parmesan from Parmela.  It sounds good.  Can't wait to try it.  Buon Appetito!

There are endless combos and possibilities, so don’t get bored.  Use your imagination to create new flavor combinations.  Take yours over the top!