Fried Sweet Plantains with Maple Syrup

Ingredients

2 ripe plantains

3 tbsp of olive oil or vegan butter

pure maple syrup

Instructions

Peel and slice plantains. In a frying pan, add the olive oil or vegan butter. On medium heat fry the plantains until golden brown. Pure maple syrup over the plantains serve warm.

Myfried Rice

 

Ingredients

2 cups jasmine rice

1 head fresh broccoli, steamed

2 green onions/scallions

1/2 cup just-egg, plant based

1 1/2 tbsp. sesame oil

2 tbsp. amino acid

1 1/2 tbsp. seaweed seasoning

Instructions

First rinse and steam your broccoli in a pot with an extended steamer until al-dent. In a frying pan add the just-egg and scrambled until done. Place aside in a bowl. Clean frying pan and add sesame seed oil and green onions. Fry for about a minute then add the rice, and fry it for another two minutes, stir in the amino acid and add the seaweed seasoning and broccoli and onions

Southern Fried Crispy Potato Cakes

Ingredients

baby gold potatoes

seasoning salt

olive oil

non-dairy blue cheese

Instructions

Rinse baby potatoes and dry them with a white paper towel. In a 2 quart pot add enough water to cover all the potatoes, boil until tender enough to insert a folk in them. Drain the water from the pot and dry the potatoes again. Be careful not to burn your hands, or wait until the potatoes cool down a bit before drying them. Use a round bottom clean object to smash the potatoes flat. Form them into round flat potatoes. Some will come apart but you will find it easy to form them into round flat potatoes', season them. In a medium heated frying pan add about 2 tbsps. of olive oil. Use a spatula to scoop up the potatoes and add them to the frying pan, cover the pan with a lid and turn down the burner to low and fry until brown and crispy. Add chopped green onion towards the end of frying potatoes so that they are not over done. Remove the fried potatoes onto a paper towel to remove access oil. Dip in vegan blue cheeze dressing. ohlala!

Italian Seasoning Asparagus

 

Ingredients 

1 lb. Asparagus

1/4 cup of bearo's Italian submarine olive oil seasoning

salt & pepper to your taste buds

Instructions

rinse and and dry asparagus. Place parchment paper on a cookie sheet. Lay out asparagus.

Add the Italian olive oil and salt and pepper. Bake in a oven at 400 degrees for 11 minutes if you like them aldente 

Spicy mac not cheese

 

Ingredients

2 cups small shell pasta
1 cup daiya cheez
2 tbsp earth balance butter
salt and pepper to taste

1 tbsp onion powder

1 tbsp garlic powder

3/4 cup fresh mild spicy salsa

3/4 to 1 cup of non dairy milk

Instructions

Boil pasta in a pot of water for 10 minutes or until the pasta is aldent. rinse and
drain pasta, set aside. Greese. Casserole dish with non dairy butter, add the drained shells, cheese, milk, garlic and onion powders, non dairy butter, and spicy salsa. Mix everything and cover with tin foil. Bake at 350 for 25 ninutes 

Fried Grits Patties w\ garlic non-dairy cheese sauce

 

Ingredients

1/2 cups quick grits

1 cup water

1/2 tsp Seasoning salt

1/2 tsp Garlic powder

1/2 tsp Onion powder

1 tsp dairy free butter

1/2 flour

1 tbsp olive oil

Directions

Add water to a pot. When the water starts to boil, add butter, seasoning salt, onion powder, garlic powder and grits. Keep stirring to prevent lumps. Turn burner down to very low and simmer until the grits are a smooth thick consistency. Spread grits onto a cookie sheet about 1/4" thick. Refrigerate for an hour or until cool enough to use a round cookie cutter to make into patties. Place one patty at a time into flour on each side. Gently brush off access flour with a food brush. Heat pan with oil on medium. Place patties in a heated pan. Fry until brown and crispy on the outside. (10 minutes each side)

Quick Garlic Non-dairy Cheese Dipping Sauce 

1/2 bag Daiya shredded Cheese

1/4 cup non-dairy milk

1 tsp garlic powder

1/2 tsp salt

Add non dairy milk to a small pot. When milk starts to boil, add the cheese and garlic powder and salt. Turn down the flame to very low and whisk mixture for one minute. Remove cheese mixture from the stove, pour into a serving dish. 

Sweet Potato & White Potato Apple Salad

Ingredients
2 medium sweet potato
2 Medium white potato
1 red onion - chopped
2 mini sweet red peppers - chopped
1 celery - chopped
1 red delicious or gala apple - slices
1 tbsp apple cider vinegar
1/2 bag of fresh express chopped asian salad
1/2 cup or more to your liking
hellmann's vegan mayo
salt & pepper

Instructions
Wash potatoes and dry. Peel and slice them into bite size for a potato salad. Boil until you can easily pierce with a folk. Using a strainer, drain potato and run them under cold water. Place the potatoes into a bowl and chill in the refrigerator while you prep the veggies. Chopped the red onion, sweet mini peppers, celery and add them into the bowl of potatoes, add the 1/2 bag of fresh express chopped asian salad. you can use the toppings that's included with this kit but I'm saving them for a different salad. Add the the vinegar, vegan mayo, salt & pepper and mix. Top with  sliced apples and chopped green onions. Refrigerate until served

You're Welcome.. :)

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.

Baked Tatar tots

3 med potatoes
2 tbsp shredded onion
1/2 tsp sea salt
1 tbsp nutritional yeast

Rinse and boil potatoes for 30 minutes, until you can pierce them with a  knife thoroughly.
Drain potatoes. When the potatoes are cool enough, peel skin off of them and place the potatoes in the refrigerator for 3 hrs. Shred potatoes and onion. Place them in a bowl and add salt, and nutritional yeast. Take a tablespoon of shredded potatoes and form them into cylindrical shape or rounds. Place them on a cookie sheet with parchment paper and spray the tartars with coconut oil. Bake for 30 minute, turning them on the other side 15 minutes intervals. Serve with your favorite sauce

Curry Chickpea in Coconut Cream

Ingredients
2 cups dry chickpeas
2 tbsp olive oil
2 cups chopped onions
1 red, green pepper, Chopped
3 large cloves garlic, minced
(1) 14. oz can full fat coconut cream
(1) 14. oz can, no salt crushed tomatoes
2 tbsp chopped cilantro
1 tbsp curry powder
salt to taste

Instructions
Pick through and rinse chickpeas. Soak overnight. In a large pot add the chickpeas and enough water to cover bean. On a high flame, let the water come to a boil. Turn down the flame and cover the beans. Let beans boil on a very low flame for about 45 minutes, until beans are tender.
Heat oil in a large skillet over a medium high heat. Add onions, peppers, and  and cook until they start to brown. Add garlic and fry for 1 minute more. Add crushed tomatoes, curry powder, can of Coconut cream. Stirring, cook until curry powder is dissolved.
Add chickpeas,  Bring to a boil and simmer 30 minutes. Stir in cilantro

Roasted Potatoes and Carrots with Rosemary,Garlic

4 large carrots
5 russet potatoes
1 red onion, in quarters
4 clove garlic, chopped
1/4 cup fresh parsley, chopped
3 tbsp extra virgin olive oil
1 red onion
fresh parsley for garnish
garlic powder (optional)
salt and pepper to taste

Rinse and peel potatoes and carrots. Cuts potatoes and carrots medium size. Cut onion in large pieces. Chop garlic. Rinse the fresh parsley and chop them. Boil carrots until al-dente. In a large mixing bowl add potatoes, carrots, garlic, onion and parsley. Add olive oil, salt, pepper and chopped garlic.
Incorporate all ingredients and add them to a 10 x 11 deep baking dish or pan. Bake at 400 degrees for 40 minutes on lower rack until done and brown. Garnish with fresh parsley

Island Greens

2 tbsp olive oil
2 vidalia onions
(1) 15.oz can coconut milk
(1) 32.oz bag collard greens
6 cloves garlic chopped
Water
Salt to taste
1 tbps Garlic powder (optional)
1/2 cup nutritional yeast flakes

Pick through and rinse collard greens and chopped them into little pieces.

In a large imusa pot, add the olive oil and onions and fry them until they are light brown in color. Add chopped garlic, stir for a few seconds, add the finely chopped collard green. I find that the smaller you chopped the collard greens, the more tender they will become in a less amount of time. Add enough water to cover greens, place lid on the pot and let the greens steam or boil for 20 to 30 minutes on low heat.

After 30 minutes, add a can of coconut milk, garlic powder, salt, nutritional yeast flakes and water. Mix all ingredients. Place lid on the pot and let them cook for an hour more.

Enjoy!

Here where I purchased my imusa pots

BBQ Cauliflower

1 Head of cauliflower
1 tsp garlic powder
1 1/2 tbsp olive oil
salt to taste
sweet baby ray's hawaiian bbq sauce
1 tbsp vegan mayonnaise
4 chopped green onions

Cut cauliflower with stems attached and place in a large bowl. Add olive oil, salt to taste, and garlic powder, toss until well combine. Bake for 35 or until cauliflower is Al-dente and starts to brown. Take pan out of oven, using a silicone brush, add bbq sauce and bake 15 minutes more.

Optional dip. I use a simple and quick mayo and 1/2 of sriracha with chopped green onions

2 cheez Mac & Cheez

2 cups of Ziti
Boiled water
¾ cup of your choice of dairy free milk
4 slices Tofutti Dairy free cheese
Garlic seasoning
Go Veggie Parmesan style cheese topping

This recipe is easy as 123
Boil enough water that will cover ziti for 12 minutes
Rinse and drain ziti and set aside
In the same pot add your choice of dairy free milk
When the milk come to a boil add the dairy free cheese slices and stir until the cheese has melted. Add salt and garlic seasoning to taste. Serve in a bowl and sprinkle - go veggie parmesan cheese. Serve immediately

You are going to love!

Spicy Masala Chickpeas

Spicy Masala Chickpeas
3 cups dry chickpeas
1 large sweet onion in slices
1 med red pepper
1 med green pepper
4 fresh tomatoes puree
2 Tbsp tomato paste
1 (1 inch) piece fresh ginger, peeled and chopped
1 Tbsp dry cilantro
4 cloves garlic, chopped
3 tablespoons olive oil
1 teaspoon gram Marsala
1/2 teaspoon turmeric powder
1 tsp red pepper flakes
salt to taste

Directions
Pick through the chickpeas, rinse and then soak chickpeas over night. The next day, rinse beans again and cook according to the directions on the back of package. When the beans are cool, drain the liquid in a bowl and place aside.

In a frying pan, add olive oil, onions, and peppers, fry the vegetable until golden brown, al-dente, add garlic and ginger and saute for a minute more. Add the saute vegetables, spices, tomato puree. to the beans and add about a cup of the bean liquid. Simmer until the sauce becomes a little thick.

Serve over your choice of rice

Grilled Marinated Veggies

• ¼ cup olive oil
• 2 Tbs. white balsamic or white wine vinegar
• ¾ tsp. dry mustard powder, divided
• 1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
• 1 medium zucchini, halved and cut into 12 slices
• ½ small red onion, cut into 12 chunks
• 12 whole cremini mushrooms
• 12 grape or cherry tomatoes

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

3. To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.

4. Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.

5. Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides

Baked curry carrots

(1) 10x11 baggie

8 Thick Carrots

or more tsp Curry Power

1 tbsp Olive Oil

Salt to taste


Directions
Peel carrots, rinse then slice lengthwise. Dry carrots.

Add curry powder and salt in a 10x11 size freezer bag

Add carrots, zip bag and shake carrots to coat with the seasonings.

Open bag and add the olive oil, ziplock the bag and shake to coat the carrots.

Place parchment sheet paper on a cookie sheet

Add the carrots. make sure the carrots do not touch each other.

Bake in a 350 degrees oven for 30 minutes until the carrots are slightly golden brown. You should be able to stick a folk into the carrots easily. They should be a little crunchy when you bite into them

Baked Russet & Sweet Potato Wedges

Baked Russet Potato Wedges with theveganlicious BBQ Sauce

Prep time
45 min

Serving: 4-6
Ingredients
4 russet potatoes
¼ cup extra virgin olive oil
¼ tsp sea salt or kosher salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
2 tbsp chopped fresh parsley leaves
¼ cup Vegan parmesan cheese
Instructions
(preheat oven to 450˚F)
Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
While potatoes are baking, chop 2 tbsp fresh parsley and grate ¼ cup vegan parmesan cheese and place both into a large mixing bowl.
Toss potato wedges in the mixing bowl with parsley and cheese.
Serve with Organic ketchup.

Mocked Pork Balls

                                                                                                   

Ingredients
1 cup dry TVP
3/4 cup water
3 tbsp light soy sauce
1/2 cup mashed medium firm tofu
3 tbsp minced green onions or fresh cilantro
1 tsp roasted sesame seed oil
1/2 white pepper
1/4 tsp salt
3 tbsp chopped water chestnuts
1 tbsp fresh ginger
1/2 cup vital wheat gluten

 in the bowl of your food processor, combine the texture soy protein, boiling water, and let soak for about ten minutes until the soy protein has absorbed all the liquid. Add the rest of the ingredients. and process for several minutes until the soy protein is not so course.
Set aside to cool. You can speed up the cooling process by spreading the mixture on a plate and place in the freezer for a few minutes. This will keep the gluten from clumping into strings when it is added.
When cool, add the gluten flour and process until the mixture forms a loose ball. With wet hands, shape the mixture into 24 - 26 balls using a tablespoon. Roll the balls between the palms of your hands. Steam on an oiled plate simmering water for 20 minutes. After they have cooled, you can fry them. (optional) Dip them in duck sauce