Creamy "Blue Cheese" Dip/Dressing

So, you have chik'n strips, now what?  Try this easy and delicious dip!

You will need:

-1/4 block of firm tofu

-1 cup of veganaise 

-1 tbl of tahini

-1 tbl of lemon juice

-1 tbl of apple cider vinegar

-Salt and Pepper to taste

-Italian Season to taste

Directions:

-Pile everything in a food processor and blend until smooth.  If you want to get real fancy, save some tofu and crumble it up for a more realistic blue cheese texture.

Meatless meatloaf - Perfect vegan comfort food!

Ingredients:

1 can of lentils (drained)

1 can of black beans (half drained)

1 can of garbanzo beans (drained)

1.5 cups of bread crumbs

1 cup of crushed walnuts

1 cup of chopped onions

2 cups of frozen veggies (I used peas and carrots)

Salt and pepper (to taste)

Chili powder (to taste)

Ketchup (to taste) (I used Heinz Balsamic Ketchup)

What to do:

Preheat oven to three fitty (350) degrees

Combine the beans, bread crumbs, salt, pepper, spices, and walnuts slowly in a food processor until it is well mixed and is like a dough.  Transfer into a bowl and add in the onions and frozen veggies.  Once everything is mixed in together, transfer mixture into a greased casserole dish.  Spread it out evenly and top with lots of ketchup.  Bake at 350 for 40 minutes.  Allow it to cool before cutting and serving.

Blender Low Sugar Ice Cream

Need an ice cream fix but you don't feel like running to a store that carries vegan ice cream? Or your local store may not carry low sugar vegan ice cream (it is hard being a diabetic vegan). This frozen treat is quick and easy and will satisfy your sweet tooth!

You will need:

1 cup unsweetened almond milk

1/2 cup unsweetened cocoa powder

1/2 cup sweetener (I use Swerve)

Vanilla extract (to taste)

4 cups of ice 

Directions:

Put everything into your blender and mix it up until thick and icy.  This will work best in a VitaMix. However, if you have a good blender, it will work...you just may have to stop it and make sure the ice is getting blended.

I like to add spices to mine too....like cinnamon and nutmeg.  Have fun with it....add some fruit or even some tabasco and make it spicy!

Ooooey Goooey Black Bean Brownies

This recipe for Black Bean Brownies was inspired by the recipe on one of my favorite blogs: Chocolate Covered Katie.  I know what you're thinking... BLACK BEANS AND CHOCOLATE?! ICK!  But I assure you, these are some amazing brownies.  Imagine those traditional brownies that are a little under cooked and are all warm and gooey in the middle...this is how these turn out!  

      You will need:

1 can of black beans (I recommend low sodium) drained and rinsed very well

2 tbsp cocoa powder (more, if desired)

1/2 cup quick oats (steel cut oats work well)

1/4 tsp salt

1/3 cup agave (The amaretto agave is awesome!)

2 stevia packs

1/4 cup coconut oil

2 tsp pure vanilla extract

1/2 tsp baking powder

2/3 cup chocolate chips (with more for the top)

Directions:

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Blend until smooth. Stir in the chocolate chips, then pour into a greased 8×8 pan. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes. These brownies will firm up as they cool.  When you first take them out of the oven, they may seem undercooked.  I assure you, they get firmer as they cool.  

Serve by themselves or with a scoop of Coconut Bliss Vanilla Ice cream and vegan whipped cream.

Leo's Summer Soup (Inspired by Thrive)

This delicious, cold soup is both filling and refreshing.  I would recommend it with a nice salad or a light sandwich.

Ingredients:

2 ripe avocados

4 cucumbers (peeled and seeded)

Juice from one lemon

2 tbl Veganaise

3 tbl Dijon mustard

Cilantro

Pepitas

Sriracha

Directions:

Seriously, this is a fast, easy, delicious recipe!  Take all ingredients, except the pepitas and the Sriracha and put in a food processor or Vitamix until smooth and creamy.  Garnish with the pepitas and sriracha. Serve cold.

Club Sandwich

I know anyone can make a sandwich (Well, that may not be true…) but I wanted to share my spin on a classic sandwich!

You Will Need:

-3 slices of vegan, multi-grain bread (make sure to look for honey!)

-4 slices of Tofurkey Roast Beef

-4 slices of Tofurkey Smoked Turkey

-2 -3 slices of veggie bacon (I used Light Life brand)

-2 slices of Daiya swiss cheese

-2 -3 slices of tomato (depending on size)

-A few thin slices of avocado

-2 teaspoons of sriracha (more or less to taste)

-1  tablespoon Veganaise

Directions:

-Cook bacon as instructed on the package.  I threw mine in a skillet with a little coconut oil.

-Mix the sriracha and Veganaise together to form a spicy mayo and spread on the outer two slices of bread.

-On the bottom slice of bread, stack the cheese and the Tofurkey on top on the layer of spicy mayo and top it off with the dry slice of bread.

On top of the dry slice of bread, top with bacon, tomato slices, and avocado slices.  Top with the third slice of bread with the spicy mayo.

Enjoy!

Pineapple Stir Fry over Quinoa

Ingredients:

1 pack of seitan of your choice (I used seitan strips)

1 cup of dry quinoa

1 yellow onion - Chopped

½ fresh pineapple – in bite-size chunks

1 large pepper of your choice (I used orange) – chopped

1 cup of mushrooms of choice (I used regular mushrooms)

Coconut oil

Braggs Liquid Aminos – to taste

Korean BBQ rub – to taste (I used a dry rub)

Handful of crushed, raw cashews

Directions:

-       -Prepare quinoa per the directions on the package.  Typically this will require you to soak and rinse it.  I made mine by boiling 2 cups of water and adding in 1 cup of quinoa.  I let simmer for 20-25 minutes until it was fluffy.  I did add a bit of Braggs Liquid Aminos in the boiling water for a bit of extra flavor.

-       -While the Quinoa is cooking, start sautéing your chopped onions and seitan in coconut oil.  As your onions start to soften and your seitan starts to brown, add in the chopped peppers and cashews.  Your heat should be on medium to medium high.

-       -As everything starts to cook, add in a few squirts of Braggs Liquid Aminos and sprinkle in your Korean BBQ rub (I used about a tablespoon).

-       -This is a good time to add in your pineapple and mushrooms.

-        -Turn down the heat to medium to medium low and stir occasionally until the Braggs has pretty much evaporated.

-       -By this time, the quinoa should be done.

-       -Make a bed of quinoa on a plate and just scoop the sauté on top and enjoy!