Nacho Salad (Click here to see the original post)
1 bag organic tortilla chips
2 cups shredded Napa Cabbage or lettuce
2 chopped Roma tomatoes
1 diced avocado
Vegan sour cream
For the queso:
¼ cup nutritional yeast
¼ cup flour (I use rice flour to make it gluten free)
1 can of rotel or 10 oz. of your favorite salsa
1 cup water
Cumin, Chili Powder, Onion Powder
For the nacho topping:
½ cup TVP (optional)
½ cup water
½ can black beans
Salt, Pepper, Beef flavored seasoning
1. In a small saucepan add the nutritional yeast, flour and whisk together with the water. Add the seasonings to taste. Turn on medium heat and continue to whisk until it starts to thicken. Once thickened, whisk in the rotel or salsa. Stir until heated and set aside.
2. Place the TVP and the water in a glass bowl and add the seasonings. Microwave for 1 minute. This will reconstitute the TVP. It should look like ground beef. Stir in the beans and season to taste.
3. Put a layer of chips on an oven safe platter, sprinkle the “beef” mixture on top and coat with queso. Place in 350 degree oven until heated.
4. Remove from oven and garnish with lettuce or cabbage, tomato and avocado. Top with vegan sour cream.
Roasted Acorn Squash Stuffed with Kale & Quinoa (click here to see the original post)
2 medium acorn squash, halved and seeded
1 small yellow onion, sliced very thin
1 bunch of kale, chop and remove stems
2 cloves of garlic, minced
1 15 oz can white beans, drained and rinsed
1/4 cup kalamata olives, choped
1 tablespoon tomato paste
2 tablespoons water
2 tablespoons olive oil, optional
1 tablespoon earth balance butter
salt and pepper to taste
vegan parmesean cheese
1 cup quinoa
2 cups water
1 veggie bullion ( I prefer the low sodium Edward & Sons)
- Preheat the oven to 400 degrees.
- Salt and pepper the squash halves and place cut side down on the pan and cook for 20-30 minutes. You want the edges to get a nice brown color and the squash to be soft.
- Bring the 2 cups water, the bullion cube and the quinoa in a medium saucepan. Bring to a boil and reduce to a simmer. Cover and cook for 20-25 minutes until the liquid is absorbed.
- Add the olive oil to a large skillet. You can also saute the onion in water if you want to eliminate the oil. Add the onion and cook, stirring until starting to brown. Add the garlic and cook stirring for one minute. Add the water, tomato paste, salt and pepper. Stir in the chopped kale. Keep stirring as the kale starts to wilt. Cook until the kale is at your desired texture. Stir in the rinsed beans and olives, cook until heated. Remove from heat and stir in the cooked quinoa.
- Fill each squash half with one cup of the mixture. Sprinkle vegan parmesen cheese on top and broil for for 1-2 minutes to brown the cheese.
This was inspired by a recipe in the cookbook "Eating Well Fast and Flavorful Meatless Meals".
Vegan Omelette (click here to see the original post)
1 Box 12.3 ounce extra firm silken tofu
1 tablespoon tahini
1/4 teaspoon each of onion powder, garlic powder, cumin, tumeric, and curry
1 teaspoon sea salt
2 tablespoons potato starch
2 tablespoons nutritional yeast
2 tablespoons non dairy milk
3 tablespoons of canola oil
1/4 diced onion
1/4 diced bell peppers
1 tablespoon canola oil
2 cups chopped fresh spinach
1/4 cup vegans sausage
To make the filling:
- Heat oil in a skillet. Add the onion and bell pepper and cook until soft; about 3 mins.
- Crumble the sausage and cook until brown.
- Add the spinach and stir constantly until the spinach cooks down.
- Remove from the pan and set aside.
- In a blender, combine all the ingredients except for the oil and blend until smooth.
- Warm the oil in a large skillet.
- Pour 1/4 cup to a 1/3 cup of omelette batter into the pan and smooth out with the back of the spoon.
- Cover and cook for 5 minutes.
- Add the filling to one half and fold over.
- Remove from heat and slide omelette onto a plate. Top with vegan cheese and hot sauce.
This recipe was adapted from "Quick and Easy Vegan Comfort Food" by Alicia Simpson.