Bacon Ranch & Chicken Pita

Source:  Betty Goes Vegan

Makes 2 half-pita sandwiches/ Serves 2

Ingredients

  • 2 vegan chicken patties
  • slices vegan bacon
  • 1 large whole wheat pita
  • 1 ripe avocado, sliced
  • ½ cup raw baby spinach leaves
  • 1 medium Roma tomato, sliced
  • ½ cup fresh sprouts
  • ¼ cup vegan Ranch dressing
  • 4 Tbsp. sunflower seeds

Instructions

  1. Preheat oven to 400F.
  2. In 8×8 glass baking dish, put chicken patties.  Pour a little safflower oil on each patty.  Spread the oil to cover.  Flip the patties and repeat the oiling.  Place 2 slices bacon on each patty.
  3. Bake 15-20 minutes, until bacon is crispy around the edges.  At this point, you can cool, cover and refrigerate these items until the next day if you’d like a cold sandwich.
  4. When ready to assemble sandwiches, gently break up the bacon and chicken into bite-sized pieces.
  5. Slightly heat the pita by wrapping it in a lightly dampened paper towel long enough to wrap around it and place it in the microwave for about 15 seconds, enough to make it pliable enough to open after cutting it in half.
  6. Fill each pita half with equal portions of chicken, bacon, avocado, spinach, tomato and sprouts; drizzle 2 Tbsp. dressing over each filling, and sprinkle equal portions of seeds over that.
  7. Make a diaper out of paper towels to hold the sandwich because it WILL fall apart.  But oh so worth it when you taste it.

BaconRanchChickenPitaNut

Ranch Dressing

Source:  Betty Goes Vegan, modified

Makes 1 1/2 cups/ 12 servings of 2 Tbsp.

The lemon zest gives this a deliciously fresh taste.  Preserved lemon might also work instead, although it will add a saltier taste.

Ingredients

  • ½ cup vegan sour cream
  • 3/4 cup silken tofu, drained
  • 1 tsp fresh parsley, diced
  • 1 ½ tsp dried onion
  • 1 tsp lemon zest
  • 1 tsp tahini
  • 2 tsp nutritional yeast
  • 1 ½ tsp liquid aminos
  • 2 cloves garlic, minced
  • ½ tsp onion powder
  • 1 pinch celery seeds
  • 1 Tbsp. dried dill
  • ¼ tsp pepper
  • 1 pinch dry mustard

Instructions

  1. Put all ingredients in food processor or blender; process until smooth.
  2. Keep refrigerated.

RanchDressingNut

Cauliflower Tater Tots

Source:  www.forkandbeans.com, modifiedIMG_0108

Makes 24/Serves 4

Ingredients

  • 2 cups grated raw cauliflower (1/2 a head)
  • 1 Tbsp. ground chia seeds
  • 3 Tbsp. water
  •  cup spelt flour
  • ¼ cup nutritional yeast
  • ½ tsp salt
  • 1 cup Panko crumbs

Instructions

  1. Preheat oven to 400F.  Line a baking tray with parchment.
  2. Combine chia and water; let rest 2-3 minutes to thicken.
  3. In a medium bowl, combine flour, yeast, and salt.  Add cauliflower.  Toss to coat well.
  4. Put Panko in shallow bowl.
  5. Make tot shapes from cauliflower “dough” and gently roll them in the Panko to cover.
  6. Place on lined baking tray; put in oven and bake until golden brown, about 15-20 minutes.
  7. Serve with ketchup, sweet chili sauce, mustard, wing sauce, whatever.

CaulTotsNut

Tex-Mex Kale Chips

Source:  Prevent & Reverse Heart Disease CookbookIMG_0107

Makes 2 cups/serves 4

Ingredients

  • 8 oz. hummus
  • ¾ cup nutritional yeast
  • 1 batch Tex-Mex seasoning
  •  cup water
  • 6 cups kale leaves, torn into bite-sized pieces (stems removed and discarded)

Instructions

  1. Preheat oven to 250F.  Line two baking trays with parchment paper.
  2. In a cup or small bowl, combine all ingredients, except kale.
  3. Place kale in large bowl.  Add the sauce.
  4. Massage sauce into kale with your hands, making sure to get all the nooks and crannies coated.
  5. Spread coated kale out onto prepared baking trays.  Make sure none stack on top of each other.  Bake for 1 hour.  Check for doneness — crispy, dry through-and-through ones are ready for removal.  Any that are still somewhat moist should be turned over and the trays returned to the oven to continue baking.  Continue baking and checking every 5-15 minutes until all are done.  Probably won’t take more than a total of 2 hours.
  6. Store in a zippy bag or airtight container in a drawer or cupboard.

TexMexKaleChipsNut

Tex-Mex Seasoning

Source:  Prevent & Reverse Heart Disease Cookbook

Makes 2 Tbsp./8 servings of 3/4 tsp.

Used in Tex-Mex Kale Chips

Ingredients

  • ½ Tbsp. chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  •  tsp red pepper flakes
  • ¼ tsp dried oregano
  • ½ tsp ground cumin
  • ¼ tsp black pepper

Instructions

  1. Combine all ingredients.
  2. Store in clean spice jar.

TexMexSeasoningNut

P&R Hummus

Source:  Prevent & Reverse Heart Disease Cookbook

Makes 1 1/4 cups/Serves 5

Ingredients

  • 15 oz. chickpeas, drained and rinsed
  • 2 cloves garlic
  • 2 Tbsp. fresh lemon juice
  • 1 ½ Tbsp. brown mustard
  • ¼ tsp pepper
  • 2 Tbsp. water

Instructions

  1. Heat chickpeas in microwave until warm (makes chickpeas blend smoother); put into food processor.
  2. Add remaining ingredients to food processor; blend until smooth.
  3. Serve immediately or refrigerate until ready to use.

P&RHummusNut

Rustic Crescia Bread

Source:  Betty Goes Vegan, modifiedIMG_0104

Makes 1 loaf/16 slices

First try didn’t come out well.  Cheddar was too soft and blended too well — I wanted bites of cheddar throughout, not blended in and disappearing.  Next time, dip cubes in flour to keep them from sticking to each other, and freeze.  Use frozen.  Also, original recipe takes 3 risings, which means seasonings that go in second rising don’t mix in dough well.  Original said dough would be very wet after mixing before first rising — I didn’t find that to be true.  Dough was quite stiff, probably because I added vital wheat gluten instead of using all bread flour, which I don’t have (I don’t have room for every flour in the world).  Reasoning behind adding vital wheat gluten was because bread flour has more protein in it than all-purpose, which I do have — vital wheat gluten adds more protein.  So next time add 1/2-3/4 cup more warm water (already adjusted in recipe for this).

So, here’s how I’ll make it second time around:

Ingredients

  • 3 cups all purpose white flour, plus more for flouring kneading surface
  • ¼ cup vital wheat gluten
  • 1 tsp sugar
  • 2 ¼ tsp active dry yeast (room temperature — I keep mine in the freezer)
  • 1 3/4 to 2 cups very warm water, (110-115F)
  • 2 Tbsp. olive oil
  • 2 Tbsp. dried rosemary, crushed
  • ½ tsp dried thyme
  • 1 tsp kosher salt
  • 8 oz. faux cheddar, cubed
  • ½ cup shredded faux mozzarella

Instructions

  1. In large electric mixer bowl, and using dough hook, mix flours, sugar, yeast, rosemary, thyme and salt.  Add minimum amount warm water and the oil.  Mix until well blended.  Dough should be really sticky.  If necessary, and possible, add more warm water to achieve this.
  2. Once completely mixed, put plastic wrap over top and let stand in warm place for about an hour, or until bubbly.  (I cover mine with a hot dampened towel and put it in the cold oven.)
  3. On surface floured liberally with all-purpose flour, gently knead bread for 5-15 minutes, working in more flour as you go, so dough should start to lose its stickiness.
  4. Time to knead in those frozen cheddar cubes.  (Hope it works.)
  5. Rub the dough with softened margarine.  Place in greased 9×4 loaf pan, and then cover the dough again with a hot dampened towel.  (You can use the same one, just re-dampen with hot water.)  Let rise another hour in the cold oven.
  6. Remove dough from oven.  Preheat oven to 450F.
  7. Brush top of bread with olive oil.  Put bread in preheated oven 5-10 minutes, until top starts to harden but not really bake.
  8. Remove from oven and cut a slit down the middle.  Gently open the cut with a knife to create a canal.  Sprinkle the mozzarella into the canal.  Return the loaf to the oven and bake another 20-25 minutes, until the bread turns golden brown and sounds hollow when tapped.
  9. Cool on wire rack.

CresciaBreadNut

Greek Spaghetti

Source:  Healthy Cooking (?) magazine, Oct/Nov 2004 issue

Makes 6 cups/4 servings of 1 1/2 cups

Next time, I’d add 1/4 cup chopped kalamata olives

Ingredients

  • 3 oz. uncooked thin spaghetti
  • 2 tsp dried oregano
  • 1 clove garlic, minced
  • 3 cups chopped tomatoes, or canned fire-roasted tomatoes
  • ½ cup sliced green onions
  • ¼ cup minced fresh parsley, divided
  • ¼ cup minced fresh basil
  • 1 medium preserved lemon, seeded, chopped
  • 1 cup crumbled faux feta, divided
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  1. Cook pasta according to directions.
  2. In nonstick skillet, saute oregano and garlic in a few tablespoons water, or until garlic is tender, adding water as needed to keep food from sticking.
  3. Add tomatoes, green onions, 2 Tbsp. parsley, basil and lemons; cook and stir 2 minutes or until heated through.  Remove from heat.
  4. Drain spaghetti and add to tomato mixture.  Add 3/4 cup feta, salt and pepper; toss to combine.
  5. Transfer to serving plates.  Sprinkle with remaining cheese and parsley.  Serve immediately.

GreekSpaghettiNut

Spinach & Artichoke Dip

Source:  Happy Herbivore LightIMG_0109

Makes 4 cups/4 servings

Ingredients

  • 12 oz. frozen spinach, cooked (or 4 cups fresh spinach)
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • ¼ cup vegetable broth, or spinach water
  • 1 cup cooked white beans
  • ½ cup nondairy milk
  • ½ cup nutritional yeast
  • 1 tsp Dijon mustard
  • 14 oz. artichoke hearts in water, drained and chopped
  • ½ cup vegan parmesan
  • smoked paprika

Instructions

  1. Preheat oven to 350F.
  2. Cook spinach according to directions; press out all excess water.  (No need to cook or press if using fresh spinach).
  3. In small pot or skillet, sauté garlic and onion in broth or spinach water over high heat until garlic is golden, onion translucent, and most liquid has evaporated.
  4. Transfer onion-garlic mix to food processor with beans, milk, nutritional yeast, and mustard; process until smooth and creamy.
  5. Add spinach; pulse until mixed in but bits are still visible.
  6. Add artichokes; pulse until mixed in but large chunks are still visible.
  7. Transfer mixture to 8×8 glass pan.  Spread out in even layer.
  8. Bake 10-20 minutes, or until warm and top is golden.
  9. Generously garnish with parmesan and a few light dashes of smoked paprika.

SpinachArtDipNut

AJ’s Parmesan

Source:  Happy Herbivore Light & Lean

Makes 1 1/2 cups/24 servings of 1 Tbsp. (Who uses just ONE tablespoon????)

Ingredients

  • 1 cup raw cashews
  • ½ cup nutritional yeast
  • 1 pinch salt

Instructions

  1. Throw it all in a jet-engine blender (Vitamix/BlendTec) and process until it has turned into a smooth powder.
  2. Store in airtight container in fridge for a week or frostbitten in the freezer.

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