Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

1/4 cup olive oil
2 Gardein Chicken Scallopini chicken breasts, cut into cubes or vegan chicken strips cut into cubes
2 vegan Italian Sausage links
4 vegan Bacon strips
2 1/2 tablespoons Cajun spice blend
1 red pepper
1 cubed green pepper
1 tablespoon diced onion
1 clove of garlic, minced
4 ounces Roma tomatoes, diced into 1-inch pieces
1 1/2 cups vegetable broth
1 pound pasta (any kind)
salt and black pepper

Drop pasta into boiling, salted water, and cook until “al dente.”

Heat olive oil in large sauté pan. Place chicken, sausage and bacon into clean mixing bowl. Sprinkle 1 tablespoon Cajun spice over and gently toss until each piece is evenly coated with the spice.

Add peppers and onions into sauté pan with pre-heated olive oil and cook until it is about half done. Add chicken, sausage, bacon, and garlic into pan. Season all of the ingredients with salt, ground black pepper, and add the rest of the Cajun spice.

Add diced tomatoes and vegetable broth into pan. Gently stir ingredients together. Continue to cook until vegetables are tender.

Place pasta into serving bowls. Spoon jambalaya over pasta.


Stuffed Manicotti

Stuffed Manicotti

1 package of firm tofu
1/2 cup vegan parmesan cheese
1/4 cup fresh parsley
2 tablespoons fresh basil
1 teaspoon dried oregano
2 cloves of garlic
salt and pepper
1/2 cup kale or spinach
3 tablespoons olive oil
6 manicotti noodles
1/2 cup marinara sauce
Daiya mozzarella cheese (optional)

In a big pot, add water, 1 tablespoon olive oil and salt and bring to a boil. Add noodles and cook according to directions.

Saute kale or spinach (or both!) in 2 tablespoons of olive oil.

In food processor, add kale or spinach, tofu, parmesan cheese, parsley, basil, oregano, salt, and pepper. Process until smooth.

Drain noodles and dry with paper towels.

Pre-heat oven to 350.

Put tofu mixture in a piping bag or spoon it into the noodles and place into a baking pan.

Pour marinara sauce on top of the noodles and sprinkle with mozzarella cheese.

Bake for 20 to 30 minutes. Serves 2.

Save for later: Once these are cooked, you can freeze them and bake again to eat later.

Vegan Chocolate Brownies

Vegan Chocolate Brownies

Brownie Mix

1 1/2 cups all-purpose flour

1 cup white or brown sugar

3 tablespoons sifted good quality cocoa

1/2 teaspoon salt, optional

5 tablespoons canola oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water

Mix dry ingredients then add wet. Mix until it forms a batter. Bake for 30 minutes at 350.

Chocolate Fudge Frosting

1 1/2 oz baker’s chocolate

5 cups powdered sugar

1 tablespoon vegan margarine

1/2 teaspoon vanilla

Melt chocolate and margarine in a microwave or double boiler. Add melted chocolate, vanilla and powdered sugar in food processor. Add more powdered sugar if necessary. (It will thicken up when you put it in the fridge)

Take the brownies out of the oven, pour chocolate fudge on top and put in the fridge for best results.

Potato Leek Soup

Potato Leek Soup
Adapted from here.

1 tablespoon olive oil
4 leeks, white and light green parts, sliced
4 garlic cloves, chopped
4 potatoes, peeled and cubed
2 vegetable bullion cubes
5 cups of water
1 (14 ounce) can white beans, drained
1 teaspoon fresh rosemary
salt and pepper

Heat olive oil in a 4-quart pot. Sauté the sliced leeks about 5 minutes or until slightly tender. Add garlic and sauté another minute or so. Add potatoes, vegetable bullion cubes, and water. Bring to a boil. Reduce heat to medium and simmer until potatoes and leeks are quite tender. Add beans, rosemary, salt, and pepper, and more water, if necessary.

Put in food processor in batches and puree until smooth. If necessary, return to heat until warm enough.

For variation: Put a little sour cream, bacon bits, or sprinkle with soy cheese.

Use for later: Freeze the left over leek greens and use them in vegetable stocks.

Chocolate Cake with Peanut Butter Frosting

Chocolate Cake with Peanut Butter Frosting

Chocolate Cake

3 cups all-purpose flour (can substitute with whole wheat flour)
2 cup white or brown sugar
6 tablespoons sifted good quality cocoa
2 teaspoon baking soda
1 teaspoon salt, optional
5/8 cup canola oil
2 tablespoon white vinegar
2 teaspoon vanilla extract
2 cup cold water

Peanut Butter Frosting

1/4 cup butter
1/4 cup vegetable shorting
1 cup creamy peanut butter
4 cups confectioners’ sugar
1/3 cup non-dairy milk

Cake Directions:

Preheat oven to 350 degrees F. In a bowl, combine dry ingredients and mix well. Combine all the wet ingredients  and mix until the lumps are gone. Pour into an ungreased pan and bake for 30 minutes.

Frosting Directions:

Add all ingredients in the food processor and blend. If necessary, add a little more non-dairy milk until the frosting reaches a good spreading consistency. Add more powdered sugar if necessary.

Friends Over For Dinner = Amazing Vegan Dinner Party Recipes!

Pecan Crusted Eggplant with Cashew Cream Sauce, Roasted Garlic Mashed Potatoes, and Roasted Asparagus and Carrots

Pecan Crusted Eggplant with Cashew Cream Sauce, Roasted Garlic Mashed Potatoes, and Roasted Asparagus and Carrots

Cashew cream sauce

1 cup non-dairy milk
2/4 cup cashews
1 tbs Dijon mustard
1 clove garlic
1/2 tbs lemon juice
1 tbs olive oil
splash white wine vinegar
2 tbs parsley
salt and pepper

Process cashews and milk in food processor until smooth. Cut garlic and sauté in olive oil for 2 minutes. Add the cashew cream and mustard. Bring to a boil and simmer for 4 minutes. Add remaining ingredients and set aside.

Pecan crusted eggplant

2 baby eggplants
1/4 cup pecans
3 tbs bread crumbs
2 tbs rosemary
salt and pepper

Peel and slice the eggplant so it resembles steak and set aside.

Add pecans, bread crumbs, rosemary, salt and pepper to food processor and blend until fine crumbs.

Dredge the eggplant in the cashew cream and then the bread crumbs. Fry in olive oil on medium heat until eggplant is a bit mushy and the breading is a golden brown.

Asparagus and Carrots

1/4 Cup raw almonds
1 Tbs garlic powder
1/2 tsp cayenne pepper
1 lb Asparagus Spears, bottoms trimmed
3-4 Carrots, peeled
2 tsp Olive Oil (or any kind you like)
Fresh Zest and juice of 1/2 Orange

Preheat oven to 450 degrees.

Process almond until they break to small pieces. Julienne carrots so it resembles the same size as the asparagus. In baking sheet, add carrots and asparagus and coat with the olive oil, half the almonds, and seasonings. Add remaining almonds, orange zest, and sprinkle with orange juice.

Bake for 20 minutes or longer.

Roasted Garlic Mashed Potatoes

5 lb bag of potatoes
1 bulb of garlic
1 tbs garlic powder
1/2 cup margarine
1/2 non-dairy milk
1 tbs parsley
salt and pepper

Peel and dice potatoes and add to a big pot of salted water. Put garlic bulb in aluminum foil and drizzle with oil oil. Close foil around bulb and bake for an hour. Mash potatoes and garlic. Add the margarine, non-dairy milk, parsley, salt and pepper.

Vegan Pasta Alfredo

Vegan Pasta Alfredo

1 14 oz package soft tofu
3 tablespoons dairy-free margarine
3/4 cup vegan parmesan cheese
2 cloves of garlic or tsp garlic powder
1/2 cup non-dairy milk (plain)
salt and pepper to taste

Add all ingredients except non-dairy Milk in a blender and mix until smooth. Add milk as needed to create the right consistency for the sauce. Pour contents into a saucepan and heat on medium. Add salt and pepper and pour over your favorite type of pasta.

For variation: Mix in spinach, broccoli, and/or mushrooms.