Big McVeggieMac......

Hello my vegan friends....and anyone out there just a little curious!
I've been so busy these past months I have neglected my blog...sorry....I'm happy to say I'm busy in  a good way.
I now cook for several people, I've been doing some cooking classes, and I've been spreading the vegan word around.
I have to admit, I use to LOVE, dare I say it...Big Mac's....(probably why I had triple by-pass surgery!).
I keep trying different veggie burgers, but I have to admit, they really don't come close to the real thing.
I finally found one that's not too bad...Gardein has come out with a beefless burger, look for it in the frozen section of your local health food store...you can also check their website for a local store near you. Their website is www.gardein.com.
I keep seeing Big Mac ads on  tv, so I thought why not make a vegan "Big Mac"?
So here is what I came up with.....
You'll need:
Gardein Beefless Patties (or any vegan burger)
small onion, minced
finely chopped lettuce
couple of pickles
vegan cheeze
"special sauce" (recipe follows)
whole wheat hamburger bun
Place Gardein "patty" in a grill skillet, cook about 4-5 minutes each
side. (you don't have to thaw out)
After both sides are grilled, add slice of cheeze, cover until cheeze is melted.
Slather some of the "special sauce" on bottom of bun, place "burger" on top, then start layering, pickles, lettuce, onions, more sauce....cover and ENJOY!
Special Sauce
1/4 cup vegan mayonnaise
1 tablespoon chili sauce
1 tablespoon ketchup
1 teaspoon relish
1 teaspoon Dijon mustard

               Mix together....ENJOY! (this makes a great salad dressing too!)

Chips and Dip.....

I should have posted this last week before the Academy Awards......
Every year my first husband and I had a tradition, we would watch the Academy Awards faithful while eating chips and dip...our own little party. Sadly Nick died almost 16 years ago of cancer, but I have continued this tradition to this day. So instead of the the dairy version of dips I used to make, I came up with this delicious non-dairy Artichoke Dip....Nick might have approved but I doubt seriously he would have bought into me being a vegan...(you had to know Nick to appreciate this comment!) Nick, where ever you may be, I hope your enjoying your own version of chips and dip!

Creamy Yummy Artichoke Dip
1 can artichokes (I think its the 15oz ish size)
1/2 cup vegan mayonnaise
1/2 cup vegan mozzarella cheese
1/2 cup white cooked beans
1/2 teaspoon onion powder

Preheat oven to 350 degrees
Chop the artichokes, place in a bowl and mash everything together.
Place in a casserole, bake for about 30 minutes until nice and bubbly.
Serve with...tortilla chips....can you say yummy!
ENJOY!

Easy Left-Over Stir Fry

Wow! I can't believe the first week of 2011 is almost over! I have a feeling before you know it, 2011 will be a distant memory.....

Okay, so along with realizing the first week of January is almost up, I have yet to post anything....not so good on the New Year's Resolution is it? So not to disappoint you (or me), here's a little recipe I threw together the other night. I was in the mood for stir-fry, so I looked in my frig and this is what I came up with.

Left-Over Stir Fry
Serves 1
1 teaspoon sesame oil
1 carrot sliced
1 celery stalk, sliced
2 green onions, sliced
1 cup broccoli florets
1 portabello mushroom (or whatever kind of mushrooms you may have) sliced
1 cup left-over cooked brown rice
tamari or soy sauce to taste
mirin (rice wine) to taste
In a wok or frying pan, heat 1 teaspoon sesame oil, add all vegetables, stir-fry about 5-8 minutes until tender but still kind of "crunchy". Add rice, tamari and mirin. Stir fry couple minutes more until rice is heated.
Easy and oh so good!
ENJOY!

Last day of 2010

Can you believe today is the last day of 2010!?! Wow where did the year go? I've been so busy this past month between the holidays, my trip to Cincinnati and Chicago and the launch of my catering business "the green vegetarian" where has the month gone?
I just wanted to take this opportunity to thank all of you for taking the time in your busy schedules to read my blog. My New Year's resolution is to bring you more "findings" from recipes to books to new and exciting vegan foods. Perhaps your New Years resolution can be to try at least one meatless day per week.....come on, I dare you! Give it a try, you might just like it!
Happy New Year :)!

TVP

Last week I was in beautiful sunny Marco Island, Florida, the weather was in the mid 80's, sunny, just lovely...back to Ohio where its cold and gloomy...(actually today was pretty nice...sunny and almost 60!)..
What brings to my mind on those cold days is chili. I use to love my meat laden chili, but those days are gone, but I do miss chili like my mom use to make. So, I decided using TVP, Textured Vegetable Protein. What, you may ask, exactly is TVP? Textured Vegetable Protein is a made from defatted soy flour that has been cooked under pressure then dried. It is very high in protein and contains NO FAT!  What's great about TVP is it takes on whatever flavors you put with it. So why not replace my ex-love, ground beef with TVP? I did and now I have a new love with the initials...TVP! Give it a try...
TVP CHILI
1 large onion, chopped
1 green pepper, chopped 
2 cloves garlic, minced
2 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 - 4 oz cans tomato paste
1 - 35 oz can tomato (do not drain!)
2 - 16oz cans kidney beans, drained (or make your own using dried kidney beans)
2 cups TVP
4 cups water
In a large pot, saute onion, green pepper, and garlic until soft, add in chili powder, cumin, salt and pepper.  Add in 1 can tomato paste with 2 cans of water. (this is a very important step!) Simmer uncovered until tomato paste has thickened about 15 minutes.
After the 15 minutes, add the tomatoes and kind of "chop" up with your spoon, the other can of tomato paste,  kidney beans, TVP and the rest of the water.Bring to a boil, cover and simmer on low 45 minutes.
ENJOY! 
Kidney Beans made in a pressure cooker are real easy.
Just rinse 1 Cup dried kidney beans, add to pressure cooker with 2 cups water. Let soak about 15 minutes or longer...(not necessary but I think worth it). Cover and bring to pressure, lower heat to low and let cook 45 minutes, slowly let pressure out and take off lid, add 1/4 teaspoon salt and let simmer uncovered until all the liquid is absorbed about 15 minutes. 

Quinoa Carrot-Apple Salad

Over the weekend I participated in a heart talk called "Tools for a Healthier Lifestyle" with my friends Adene and Laura from Aultman Heart Center at Aultman Hospital. I did a cooking demonstration using heart friendly vegan foods.  I made rice pilaf, chocolate rice cereal treats, tofu banana bread, pumpkin cup cakes and quinoa carrot-apple salad. 
I enjoyed sharing my vegan knowledge to a crowd of non-vegans! I hope they try at least one of my recipes!
Here's the quinoa carrot-apple salad...a crowd favorite. I hope it will be yours too!
Quinoa Carrot-Apple Salad
Serves 4
1 cup WASHED quinoa (make sure you thoroughly rinse the quinoa before you cook it!)
1 1/2 cups water
pinch salt1 1/2 tablespoons apple cider vinegar
1 small clove garlic, minced
2 cups grated carrots
1/2 red apple, diced
1/4 cup sliced green onions
1/4 cup chopped dried cranberries
1 teaspoon agave nectar
1 tablespoon olive oil
Bring water, quiona and salt to boil. Simmer, covered for 15-20 minutes until all liquid is absorbed.
Meanwhile, combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
Stir together carrots, apple, green onions, cranberries and quinoa in a large bowl.
Whisk agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper if desired.
Cover and chill at least 2 hours.
ENJOY!

Wondrous Spaghetti Squash

I'm freezing today! (Its really only 60 but it seems so cold...gray and rainy....)Kind of hard to believe only 3 days ago it was 90 degrees! I'm afraid summer is over and all those glorious vegetables will soon be gone.....now its time for wonderful squash ...butternut, acorn, pumpkin and one of my all time favorites..spaghetti squash. Have you ever tried spaghetti squash? Its amazing....its great for all you non-carb believers out there....Spaghetti squash is so easy to prepare...you can top it with marinara sauce, pesto, mix it with greens....the possibilities are endless! 
Its really easy to prepare.....

1. cut open and discard the seeds the best you can
2. place in a baking dish, flesh side down
3. add about 1/4 inch of water
4. bake in a preheated 375 degree oven for about 50-60 minutes until soft

5. carefully turn over and start "shredding" with a fork....its amazing...it looks just like angel hair pasta!
6. place in bowl, toss with whatever strikes your fancy!

spaghetti squash with vegan meatballs and sauce....can you say....yummy!

7. ENJOY!