Hearty Vegan Chilli

Ingredients

1 green and yellow zucchini, sliced

1 green bell pepper, chopped

1 sweet red pepper, chopped

2 cloves of garlic, minced

1 jalapeno pepper! finely sliced

3 Tbsp oil 

1 cup sweet corn

1 lb. homemade roasted tomato or you can use 1 (14.5 oz) can, diced tomatoes

1 (15 oz) can Tomato sauce

1 cup dried kidney beans, cooked or (15 oz) can kidney beans, rinsed & drained

1 cup dried black beans, cooked or (15 oz) can black beans, rinsed & drained

1 cup garbanzo beans, cooked or (15 oz) can garbanzo beans, rinsed and drained

1 tsp chili powder

1 tsp celery flakes

1 tsp cilantro

1 tsp thyme

1 tsp parsley

1 tsp oregano

1 tsp basil

1 Tbsp sugar

1½ tsp salt

1 tsp ground cumin

1/2 tsp paprika

A few drops of liquid smoke 

For meat substitutes I used (4)Tofurky Italian Sausages, and (2) already baked chairboiled boca burgers, grounded in my food processor.

Instructions 

Heat olive oil in the instapot or a large pot

Add the onions and bell peppers

Sauté on medium heat until the bell peppers are tender.

Add the corn and cook for another minute

Add the chopped tomatoes, and tomato sauce and the meat substitute

Stir in the drained beans and mix all ingredients. Place top on instapot and cook on (Bean/Chilli) or simmer in pot for 25 minutes.

Roma GarlicTomato Sauce

8 large roma tomatoes
2 tbsp basil seasoning or (fresh, chopped)
2 tbsp oregano
1 1/2 tsp garlic powder
1 tsp natural sea salt
1 1/2 tbsp extra virgin olive oil

Wash and dry tomatoes, then slice them into 1 inch slices. Add parchment paper to a large cookie sheet. add the sliced tomatoes, make sure that they do not touch. Pour olive oil into a 1/4 measuring cup and use a cooking brush to spread the olive oil onto the tomatoes. Sprinkle the oregano, basil, garlic powder and salt on the tomatoes and bake at 425 for 30 minutes or until the tomatoes have some crispy look around the edges but not dried out looking. The center should look moist.

Garlicky Collard Greens with Tomatoes

Ingredients

2 lbs collard greens, finely chopped

1 red and green bell pepper, chopped

1 medium onion, chopped

4 clove garlic, minced

1 pint red cherry tomatoes

1 pint yellow cherry tomatoes

3 tbsp extra virgin olive oil

2 tbsp white vinegar

water 

Instructions

In a large imusa pot, add olive oil, peppers onions and tomatoes, saute over medium heat until translucent, add minced garlic collard green and saute for 3 minutes more. Add enough water to cover the vegetables add vinegar,and salt to taste on very low heat simmer for 45 minutes

Sweet Fried Pineapple

Ingredients
1 Fresh Pineapple , Peeled and cut into 3" thick slices
1 tsp olive oil
Agave Nectar
cinnamon & sugar

Instructions
Use 1/2 pineapple of the pineapple peeled, rinsed and dry with a paper towel. Slice pineapple length wise. Use a non-stick frying pan and use a paper towel to wipe the inside of the pan with a little olive oil, fry pineapple on each side until golden brown. Topped with agave nectar.

Other topping options - cinnamon & sugar

Homemade Buns

3 cups all purpose flour

1 cup warm water

(2) ¼ tsp rapid rise yeast

2 tsp organic cane sugar

1/3 cup extra virgin olive oil

In a bowl mix flour, sugar, yeast.  Add warm water and olive oil. Kneed the dough for 15 minutes until smooth. You may need to add more flour to prevent the dough from sticking to your fingers. Add smooth dough to a lightly greased bowl and cover it with saran wrap. Place the bowl in a warm area in order for the dough to double in size for about an hour. 

After the dough has doubled in size. Turn the dough onto a cutting board or counter. Using a pastry cutter, cut dough in half. Place each of the dough on a floured board shape into oval and round buns. Cover and let rise for 30 more minutes.

Click here for chickpea salad recipe Chickpea Salad

Seitan Roni Pizza!

Seitan Roni Ingredients

1 1/2 cups vital wheat gluten flour

2 tsp mustard powder

2 tsp paprika

1 1/2 tsp crushed fennel seeds

1 tsp salt

1 tsp ground black pepper

1 tsp garlic powder

1 tsp cayenne pepper

1/2 tsp white sugar

3/4 cup cold water

1/4 cup tomato paste

2 tbsp olive oil

2 tbsp liquid amino acid

2 tsp liquid smoke flavoring



Instructions

Mix the first 9 ingredients-into a bowl with a whisk and set aside. In measuring cup add the next 5 ingredients and mix well. Add the wet ingredients to the dry ingredients. Use your hands to knee the mixture into a dough. The dough will be soft not like bread dough. Divide the dough into 4 pieces then roll the dough into about 10 inches long each. Wrap the dough individually in aluminum foil and twist the ends. In a large steamer pot, place water in the bottom of the pot then place the wrapped dough into the steamer pot and steam for 45 minutes. When the dough is cool enough unwrap the dough and slice into thin pieces. I use a tofu slicer.



Dough Ingredients
1 cup luke warm water
2 tbsp plan soy milk
1 tbsp brown sugar
1 tbsp vegetable shortening
1 tbsp cornmeal
1 tbsp extra virgin olive oil
1 package of yeast
3 cups bread flour

In a large bowl mix water, milk, brown sugar, and shortening for a minute. Add corn meal, olive oil, and yeast and continue mixing it for another minute. Turn the dough onto a lightly floured surface and knead the dough for about 20 minutes or until it is elastically, smooth consistency. place dough in a oiled glass bowl and let it double in size for about 2 hrs. Divide and roll the dough and place them into 2 pizza pans.

Sauce  
1(28 oz.) no salt crushed tomatoes
1 (14.oz) can no salt tomato sauce
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried marjoram
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Combine all ingredients into a large pot, bring to a boil, then simmer for 1 hour.

Top with your favorite non dairy Cheez.

Spicy Sausages (Plant-Based)

Ingredients

15 oz can pinto beans, rinsed

1 tbsp better than bouillon seasoned vegetable base
1/2 medium size red onion, finely chopped

4 tbsp pure maple syrup

2 tbsp bragg liquid aminos

2 tbsp olive oil

1 tbsp colgin liquid smoke

1 tbsp garlic powder

1 tbsp thyme

1 ½ tsp paprika

1 ½ tsp fennel seeds

1 1/2 tsp hot red  pepper flake

1 cup vital wheat gluten

Instructions

Use a fork to mash the beans in a large glass bowl. Add the  next 12 ingredients and mix to combine all the ingredients.

Add the vital wheat gluten and mix with a fork. Place the mixture that’s now turned into a dough onto a cutting board

and knee it with your clean hands for about a minute. The dough should be smooth.  The dough should not cling to your

hands. You should be able to form 8 link sausages I made 8 but wasn’t able to showcase all of them in this photo. After forming into link sausages, wrap each sausage into aluminum foil, tightly, twisting and tucking the ends. In a large steamer pot, place water in the bottom of the pot then place the wrapped dough into the steamer pot and steam for 45 minutes. When the dough is cool enough unwrap the dough.You can fried them in a little olive oil or boil them. These sausages also freeze well.

Sweet Potato Bites

1 extra large sweet potato
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup brown sugar
1 tbsp bob red-mill egg replacer
3 tbsp water
1/4 cup earth balance butter
1 1/4 cup flour
1/2 cup butter
1/4 cup cold water
slither almonds
grated lemon peel

Bake sweet potato in a 350 heated oven for about 50 minutes. Check 45 minutes into baking to see if you can pierce the potato with a fork to tell if the potato is done. Let the potato cool to handle. Peel the skin off the potato and break it up in a glass bowl. Using a potato masher, mash potato. I was talking to my cousin gave me a tip on getting rid of the strands from the potatoes in order to get a creamy potato texture. He suggested that I use a hand mixture to mix the potatoes, in between mixing I should stop the mixer to see if any strands are on the mixer to remove. To prepare the egg replacement, add 3 tbsp of egg replacer powder to 1 tbsp of water and mix with a small whisk or fork, set aside.
Sweet Potato Filling
Add brown sugar, cinnamon, nutmeg and egg replacer mix to the sweet potatoes, use the hand blender to mix. Set aside

Crust
Add flour and sugar to into a bowl and cut in earth balance butter with a pastry cutter or folk until the mixture is crumbly. Add ½ of the the water. Use your hands to mix the flour mixture add more water and start to kneeing the dough with your hands. The dough shouldn’t be too wet and sticky but smooth. Use a rolling pin or a bottle to roll out the dough onto a clean cutting board. Cut the dough in half and roll that half of the dough flat to about 10x4. I use a glass jar as pictured below to roll the dough and to cut circles to be able to fit them into a 12 mini muffin pan.
After placing the dough pieces into the muffin pans add about a tbsp of the potato mixture on top the dough that’s in the pans. Brush the top of the sweet potatoes and the dough with melted earth balance butter.  Oven Temp 350 for 20 minutes. When the sweet potato bites are cooled, topped with grated lemon peel or slithered almonds

Glass jar I use

Mini Muffin Pan

Stirfry Pasta

1/2 lb snow-peas
olive oil
rep and green bell peppers, chopped
leeks, chopped
green onion, chopped
1 clove garlic
1/2 thumb of a ginger, chopped
sesame seeds
2 tbsp olive oil
angel hair pasta
2 tbsp liquid aminos
roasted sesame seeds
plum sauce
1/2 lb angel hair pasta


Wash and pea-pods.Pinch the curly end of the snow pea. Hold the snow pea and grasp the small curl at the bottom of the pod. Pinch it until it is completely off. If you have trouble removing the end, use a small knife to help you.Grasping the curly end, pull it downward along the pod to remove the string
 chop onions, and peppers. In a large frying pan add olive oil, turn heat to medium and add onions, peppers and fry until translucent, add ginger and garlic, fry for 1 minute then add snowpeas, stir fry for 3 minutes. Add pasta and liquid aminos and green onions, stirfry until well incorporated. top with more green onions, roasted sesame seeds and plum sauce

Stuffed Baked Potatoes - Non Dairy

med size russet potatoes

fresh broccoli

1 tbsp earth balance butter

daiya shredded cheddar cheez

lawry's seasoning salt

onion powder

pepper to taste

potato water

Wash and dry potatoes. Make a 1/2 inch slit in the middle of the potatoes. This not only will prevent the potatoes from exploding in the oven but it will be easier to remove the inside of the potatoes when warm enough to handle to touch.

bake potatoes on a cookie sheet that's covered with parchment paper until you are able to easily penetrate a folk into them about 50 minutes to an hour  of baking depending on the size of your potatoes.

After the potatoes are warm enough to handle, Use a large glass bowl and scoop out the potatoes from the skins, leaving the skin of the potatoes in tacked, place them aside. Add earth balance butter seasoning salt, pepper, onion powder. Use a potato masher to mash the potatoes and enough water from the boiled potatoes to make the potatoes nice and fluffy. Stuff the potato skins with the mashed potatoes and top with broccoli and daiya cheddar cheez. Place the stuffed potatoes back on the cookie sheet and bake for about 15 - 20 minutes.

Solo Trip To Toronto. Women Who Love To Travel Solo

My Vegetable Kale Soup

2 tbsp olive oil
1 red bell pepper, diced

1 green bell pepper, diced

1 onion, chopped

2 stalk celery, chopped
4 peeled sliced carrots

1 glove garlic, minced

1/2 chopped fresh parsley

2 large white potato, peeled and cubed
2 small sweet potato, peeled and cubed
2 cups of chopped kale
1 1/2 cups homemade chickpeas
water
4 packet con culantro y achiote
salt and pepper to taste
1 tsp garlic powder

Add olive oil to a large pot on medium heat. I use a large imusa pot. Add the next 5 ingredients, saute until cooked then add the minced garlic and saute for 2 minutes. Add the potatoes, and kale and enough water to cover the vegetables. Let everything come to a boil then lower to simmer for 30 minutes, add the cooked chickpeas, seasonings, test the veggies with a folk if they are not tender let the soup cook for 20 minutes more. This soup is so flavorful and delicious the next day.

Garlic Cheez Biscuits

Ingredients
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 tbsp garlic powder of fresh glove
3/4 cup non dairy shredded cheddar cheez
1 cup milk
1/ 4 cup room temp earth balance butter


Heat oven to 450 degrees

In a glass bowl, sift the flour and baking powder. Add the room temp earth balance butter. I used a folk to mix. Mix in the non dairy shredded cheddar cheez, then add the milk, stir until well mixed. I used a 1/4 cup to scoop out the batter and place onto a cookie sheet with parchment paper. Place the biscuits into the hot oven and bake for about 15 minutes

Baked Mac&Cheez Stuffed Peppers

2 cups elbow pasta
1/2 cup daiya cheez
1 tbsp Gluten Free flour
1 tbsp earth balance butter
salt and pepper to taste
1/4 cup nutritional yeast
1 tbsp garlic powder
1 small onion
2 medium sweet bell pepper
2 medium green bell peppers
3/4 to 1 cup of non dairy milk
1/2 cup organic frozen sweet baby peas - rinsed
2 Tbsp Bac'n pieces

Peel and chopped onions, add 1 tbsp of earth balance butter to a pan and fry onions until translucent, when e turn off the stove and set it aside.
Boil pasta in a pot of water for 10 minutes or until the pasta is aldent. rinse and
drain pasta, set aside. Turn the pan with the onions on on low heat and add flour, using a whisk, whisk in the milk until well blended, stir in the cheeze, then add pasta, sweet baby peas, garlic powder, salt and pepper to taste. Stir in some McCormick Bac'n Pieces!

Rinse peppers and dry the bell peppers. Cut off the tops of the peppers and remove the whitish ribs and seeds. Fill the peppers with the macaroni mix. I used an 6x6x3 deep baking dish with a little olive oil spray down the bottom of the dish then I placed the stuffed peppers inside and baked them for 25 minutes with no cover on top.

Make Perfect Non Dairy Greek Yogurt Everytime!

I can't believe yogurt came out so incredibly delicious! Look how thick it looks. This yogurt maker has not fail me yet and believe me I have tried other brands out there! Not to mentioned any names. I'm just here to tell you the positive about my experience with this particular brand - The Flexzion - for those eat yogurt regularly or everyday like myself  to keep things moving if you know what I mean lol.

 I don't buy non dairy store brand yogurt anymore because I can do without the extra added sugar and who knows what else is added to the mix. I use cultures for health starter cultures and organic, no additives added soy milk. Believe me when I tell you that whatever non dairy milk you choose to use, be sure that it is organic with no additives added for the yogurt to set perfectly, trust me on this one, I've tried them all so you wont have to waste your money! I like my yogurt thick like custard consistency. Scroll down to the bottom for the perfect Greek Yogurt Recipe and where I buy my products.

I added my own flavors. Yogurt not strained yet.

I use these veggie strainer bags to make Greek Yogurt

Either a regular thermometer or digital will do

Non Dairy Greek Yogurt Recipe
4 cups westsoy organic - no additive milk
2 Tbsp pure can sugar
1 packet of cultures for health
1 thermometer
The yogurt jars (I use a 4 cup heavy microwavable bowl)

Instructions
Wash and sterilize everything!
place organic non dairy milk into a 4 cup glass bowl. Place the bowl into the microwave, turned on for 4 minutes. Remove the bowl and place the thermometer inside the milk bowl, make sure the milk temperature reaches 110 degrees. If the milk is to hot let it cool naturally with the thermometer  measuring its temperature, until it cools down to 110 and no cooler.

 Once the milk reaches 110 degrees add one packet of the culture. Stir once and place the bowl or pure the milk into the glass jars and place them into the yogurt maker with the top on. Turn on the yogurt maker for 8 hours. this yogurt maker I purchased doesn't have a timer. The one with the timer cost a little more but I set the timer on my phone to alert me to turn off the yogurt maker. Set the bowl aside and let the yogurt cool for 2 hours then place it in the refrigerator until it is cool.

Greek Yogurt instructions
Use a strainer and place it on top of a glass bowl that's deep enough to hold the whey liquid from the yogurt. Use a clean veggie strainer cloth bag and place all the yogurt inside of it. Place the bag strainer that's on the bowl and fold over the remaining cloth of the veggie bag. Place it in the refrigerator overnight. I collect at least 3 to 4 cups of whey. The next day or you can take the yogurt out or sooner than that depending on the consistency you like your yogurt. scoop out the yogurt from the veggie bag and place it in a bowl. add Agave Nectar to your sweetness and use a hand mixer to whip the yogurt to a smooth consistency.

Notes: Before adding the Agave Nectar, scoop out 1/4 of the plan yogurt and place it in an airtight container. This will be your starter whenever you want to make more yogurt.

 









Instructions for second batch of yogurt from your last batch of homemade yogurt
Pour 4 cups of non dairy soy milk into a sterile, 4 cup heavy glass bowl. Warm the milk. After the milk

has cool to 110 degrees, add 1/2 cup of  yogurt starter and 1 Tbsp of pure cane sugar into the bowl of milk stirring once. Place the bowl or yogurt jars into the yogurt maker for 8 hrs. Let the yogurt cool for 2 hours room temperature. Place the yogurt in the refrigerator. The 1st photo with the strawberries and bananas that's shown on this page is my 4th batch and I've noticed that the yogurt consistency gets thicker from every batch. YOU'LL NEVER BUY STORE BRAND NON-DAIRY YOGURT AGAIN!

wallah!