Firecrackin’ Creamy Vegan Potato Salad & Macaroni Salad

Fourth of July.  It’s time for a celebration, American-style.  What could be more all American than Bruce Springsteen, Old Glory, picnics, barbecues, and potato or macaroni salad.  I’m talkin’ about that creamy, cool stuff.  There you’ve got it.  So how do you get the creaminess?  Read on Warren G. Harding (For all you history buffs, he’s the one who coined the term “Fourth of July”.   It was called Independence Day.)

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Creamy Vegan Potato Salad Recipe

Potatoes

(Reds, new potatoes, Yukon golds, or fingerlings work well.  Or If want to stir it up… try using purple Peruvian potatoes for a change.  They all are considered a waxy variety and work well for potato salad.)

Chopped celery

Chopped onions

Chopped bread & butter pickles (These are the sweet kind of pickles.  I use Trader Joe’s.)

Vegan mayo (I like to use Vegenaise.)

Salt & pepper to taste

Dry mustard - optional

Vegan bacon bits – optional

Chopped parsley – optional

Paprika - optional

Boil the potatoes or use a pressure cooker to cook them until soft but still retains some firmness.  Craig’s got a really good joke for that one, but I can’t mention it. But I can say… like a baby’s butt, Craig says soft, but firm.  (See below for how-to instructions on using a pressure cooker to cook potatoes.)  Take the potatoes off the heat and drain using a colander.  Then run cold water over the potatoes to stop them from cooking.  After the potatoes cool, chop them and place in a large bowl (You can leave the skin on if you like.).  Add the chopped celery, onions, and pickles to your liking.  Mix in some vegan mayo and salt & pepper to taste.


If you’re into breaking tradition, add some fresh or dried herbs.  Dill or rosemary should work fine.  For those of you who like a mustardy taste, add dry mustard to taste (If you don’t have any, yellow mustard will do.)  Top with vegan bacon bits, chopped parsley, or sprinkle on some paprika.

Creamy Vegan Macaroni Salad Recipe

1 lb cooked elbow macaroni

Chopped celery

Chopped onion

Chopped bread & butter pickles or pickle relish

Chopped black olives

Vegan mayo

Salt & pepper to taste

Vegan bacon bits – optional

X-factor - optional

In a large bowl combine elbow macaroni, chopped celery, chopped onion, chopped pickles or pickle relish, chopped black olives, and vegan mayo.  Stir together and add salt & pepper to taste.  Top with vegan bacon bits.  Or if you ever get a chance to try my macaroni salad live, you’ll taste the X-factor topping I use.  Actually, Craig came up with the X-factor and has proclaimed the combo as the “best side since French fries and ketchup”.  And he never jerks my chain. 

Overall these recipes are pretty easy and way superior to the store bought, deli counter variety.  Plus it’s fun being an artist and creating things, whether you’re a Picasso or not.   Who knows the next Bobby Flay could be you.

Pressure Cooker Potatoes

Cut potatoes into fourths.  Place potatoes in pressure cooker and pour water until just covered.  Secure the lid in place and cook on med-high.  When the “hat” (the little top piece on the pressure cooker) starts dancing, continue to cook for – 5-7 minutes.  Turn-off the heat and wait until the 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.  Your potatoes are ready.

Pressure Cooker

Stay safe.  Craig says, “Don’t drink and swat flies.”… of course folks he means drive, I think maybe he’s had a few too many.    

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."

High Octane Mojo Sauce

Cars, trucks, motorcycles, live music, food, and fun... that was The High Octane Car Show on Saturday.  Thanks to everyone for making my tacos al carbon with mojo sauce a big success.  

Rikki Rockett, drummer of Poison.
Hangin' out at the booth & enjoying some tacos.

Mojo sauce is not really a hot sauce, but more of a sauce that imparts flavor.  The sauce originated from the Canary Islands.  From there it migrated to Cuba and Puerto Rico.  It is a versatile sauce that can be used with anything from potatoes to marinades.  The traditional Cuban mojo consists of citrus juice (such as: sour orange), olive oil, and garlic.  Whereas, the traditional Puerto Rican sauce is more herbal with chopped cilantro or parsley, olive oil, garlic, vinegar, citrus juice, onion, black pepper, or butter.  

Ellie Laks  - Founder of The Gentle Barn
Stopped by the booth with her kids for some tasty tacos.

High Octane Mojo Sauce for Tacos Al Carbon

I made a marinade that was thicker and chunkier, and a smoother sauce for drizzling on the tacos.  For a marinade, use a food processor to blend together the cilantro, garlic, citrus juice, and jalapenos until chunky.  Then add the vinegar and olive oil and blend until mixed together (a few seconds only).  Add salt and pepper to taste.  For the mojo sauce, use a blender and blend all ingredients until smooth.  Refrigerate and let the flavors marry. 

I juiced oranges, limes, and a little grapefruit, added a little vinegar, a good amount of olive oil, lots of cilantro, a few bulbs of garlic, oregano, salt & pepper, and jalapenos for my mojo.  I made mojo sauce for 100’s of tacos, so I didn’t measure the proportions.  Though, the ratio of oranges to limes is equal parts (look out for the grapefruit juice - don't put too much or it'll become bitter.).  I found a couple recipes that are pretty similar with exact measurements if you want to use them as a base.  Food Network chef, Tyler Florence's mojo sauce or Epicurious' mojo sauce.  I think Tyler's sauce is a pretty close match, but mine has more cilantro.  Play around with the recipes and make it your own. 

You can check my Vegan Tacos Al Carbon, Mas Famosa for the taco recipe.  The only change would be - once the jalapenos, onions, and vegan “chicken” (I used Beyond Meats’ southwest “chicken” strips with great success.  It shreds nicely and has a good consistency.) are cooked, pour some of the mojo marinade over the mix and cook for a couple of minutes.  Taste it and see if you can taste a little vinegar bite.  If you can it’s ready.  If not, add a little more mojo.  (Watch out.  If you keep adding more mojo, it may heat up a little… okay, if you like it spicy hot.).  I topped my tacos with cabbage, cilantro, vegan sour cream (I used Follow Your Heart’s vegan sour cream.), and mojo sauce.  Que le aproveche!  Enjoy your meal.

Thanks again to Brian Kincaid and Beyond Meat for your support!

Good Morning Vegan Eggster Pita

Breakfast anybody?  You know it's the most important meal of the day.  So what do vegans eat for breakfast?  Toast & jelly, granola & soy milk, oatmeal…?  How about eggs?  Wait a minute eggs aren't vegan.  They come from hens.  Well, you can make scrambled “eggs” from tofu.  Don’t think straight from the block.  Yes, you can get a pretty good scrambled egg-like texture from tofu with a few tweaks.

You can put the vegan scrambled tofu “eggs” in between a halved English muffin and melt some vegan “cheese” on top for a vegan Egg McMuffin.  Try it with a splash of whatever condiment you’re in the mood for.  You can also wrap it in a flour tortilla and fill with potatoes, green bell pepper, and onion for a breakfast burrito or try it taco-style.  I like putting a few drops of chipotle Tabasco for a touch of heat.  There are many recipes for scramblers floating around online.  Here’s one that’s a tasty treat. 

Good Morning Vegan Eggster Pita

Good Morning Vegan Eggster Pita

1 pkg of tofu (firm or medium work well)

½ c nutritional yeast*

1 tsp onion powder

1 tsp garlic powder

¼ tsp turmeric
unsweetened non-dairy milk (soy, almond, etc.)

Salt & pepper to taste

Vegetable oil

Onions – chopped

Red bell pepper – chopped

Vegan cheese – (I like using Daiya cheddar block & cutting it up)

Pkg pita bread (I use a fluffy bakery style pita that I found at my Middle Eastern grocery store)

Chipotle vegan mayo (or other condiment)

Nutritional Yeast Flakes

Combine nutritional yeast, onion powder, garlic powder, turmeric, salt & pepper in a medium sized bowl.

Mix and then add tofu and continue mixing until mixed with some chunks.  Add a touch of non-dairy milk to add a little fluffiness. Put mixture aside.  Place a well-oiled large skillet on stove over medium high heat.  Add chopped onions and chopped red bell pepper.  Stir and leave until onions are translucent.  Remove from heat.  In an oiled skilled, add tofu mixture and cook until tofu is slightly browned.  Stir in vegan cheese to tofu mixture.

Scramble Tofu 

Stir onions and bell pepper into tofu mixture.  Remove from heat.  Cut pitas in half and stuff with tofu mixture.  In another well-oiled skillet, place tofu stuffed pita and cook until the pita browns and is slightly crispy.  Remove from heat.  Serve with chipotle vegan mayo.  I mix chopped chipotles in adobo with vegan mayo (I use Vegenaise Reduced Fat) to make the chipotle mayo.

Try serving with a fresh glass of orange juice.  It makes a great combo.

Vegan Scrambled Eggster Breakfast Sandwich 

Alternative:  You can also make a breakfast sandwich out of the eggster.  I tried using La Brea Bakery's Take & Bake Dinner Rolls (Yes, dinner rolls.  That's what I had on hand and it actually worked really well.).  Try serving with chipotle Tabasco, salsa, or chipotle "mayo".

*For those of you who are new to nutritional yeast, it's super healthy with lots of B vitamins and other goodies.  It adds a cheesy taste to food.  Craig and I refer to it as extra cheesy flakes (sounds so much better than nutritional yeast).  In this recipe it plays nicely with the other ingredients to give the "egg" taste.  You can find it in the bulk section of your health food store or packaged.  I use Kal brand or get it bulk.  

High Octane Car Show with X-Marks the Spot and Beyond Meat

If you’re in the Santa Clarita area this Saturday, stop by The High Octane Car Show.  I’ll be serving up my tacos al carbon using Beyond Meat’s “chicken strips”.  X-Marks the Spot will be teaming up with Beyond Meat for this event, so look for us at the Beyond Meat tent.  Stop by for a taste and say hello.  Proceeds for this event benefit The Gentle Barn, where inner city, at risk children have a chance to get in tune with rescued farm animals.  See over 200 cars, trucks, and motorcycles.  Live music.  Meet Rikki Rockett, Poison drummer, who’ll be there with his company Rockett Drum Works.  Also, see Buttercup the rescued cow and Buttercup, the car.  Fun event for all.  Hope to see you there.

http://www.gentlebarn.org/events.html

Homestyle Vegan Gravy

This is a very versatile gravy.  It’s surprisingly rich and decadent.  You can use it as either a brown gravy or “chicken-based” gravy.  For the recipe below I gave you the "chicken" gravy version.  See my note to make it into the brown gravy version.  Try it on meatloaf, see next recipe.  I use the “chicken-based” version for my Thanksgiving dinner. 

Homestyle Vegan Gravy Recipe

¼ c vegetable oil

1/3 c onions – chopped

4 cloves garlic – minced

½ c flour

¼ c nutritional yeast*

¼ c shoyu (soy sauce)

2 c vegan “chicken” broth

1 1/2 tsp fresh sage (or use ½ tsp dried sage)**

½ tsp salt

¼ tsp black pepper

Heat ¼ c oil in a saucepan, then add the garlic and onions and saute until translucent.  Add the flour and brown (careful not to burn it).  Add the nutritional yeast and shoyu (soy sauce) and stir in to make a roux (form a paste).  

Nutritional Yeast Flakes

Whisk in the broth, sage, salt and pepper (add more or less to taste).  Stir until the mixture comes to a boil, then simmer and stir until desired thickness is reached. 

Note:  For the brown gravy, omit the sage and add chopped mushrooms.  Also, use vegan “beef” broth instead of vegan “chicken” broth.  

*Nutritional Yeast Flakes - a horrible name for a great product.  It's high in B vitamins and some feel it has a cheesy flavor.  Craig & I call it extra cheesy flakes.

**According to Martha Stewart, the ratio of fresh herbs to dried herbs should be 1/3 dried herbs to fresh herbs.  Dried herbs are much more potent, so you’d need to use less.

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.

Italian Mamma’s Cheatin’ Vegan Spaghetti

Buon Giorno.  I was thinking about my trip to Italy a few years back.  I stayed at my friend, Dennis’ family’s villa in the small, quaint village of Ruota.  Located in the Tuscan area hillsides with a population of 300.  While visiting, I found out a little secret... that many of the Italian mammas do a little cheatin’ with their spaghetti sauce.  They use jarred sauce and pizazz it up.  Stai scherzando!  Non e` possible!  (Translation:  You’ve got to be kidding!)  The women say it’s so much easier than making homemade when you don’t have the time.  Well, here’s my veganized version.  It’s not homemade, but it’s quick and easy.  Let me know what you think.

Italian Mamma’s Cheatin’ Vegan Spaghetti

1 lb pasta

1 jar vegan pasta sauce 

1 pkg vegan “ground beef”

(I use Trader Joe’s or Gimme Lean’s “ground beef”.  I’ve recently begun experimenting with the newest contender - Beyond Meat’s.)

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)

Vegetable oil

1 clove garlic – chopped (add more to taste)

½ onion – chopped

Fresh herbs (dried is okay if you don’t have fresh)

Olive oil

Boil the pasta and follow the directions on the package (since different varieties of pasta exist).  In an oiled skillet, add chopped onions and cook until translucent.  Add the garlic and vegan ground beef continue to cook (not too long or the garlic will burn. Yuck!)  

Vegan Worcestershire Sauce

Pour in the pasta sauce and add your choice of fresh or dried herbs (I like oregano and basil) and a little olive oil for flavor.  Cook for a few minutes or longer if you have patience and want the sauce to taste even better.  Perfetto!  (finished)  Serve over cooked pasta.  Abbondanza!  (as they said on the Ragu commercial)

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.