Vegan Taco Quesadillas

YUM YUM YUM!!!! All I can really say about this recipe. My mom surprised me with a Quesadilla maker before Christmas and I have only used it handful of times. When I was in Florida for Christmas I bought some tofurkey vegetable pieces to help my dad out because I knew he would want to make tacos one night. But it was so gross because it came already seasoned and I would prefer to season it myself. Anyway I was at the local grocery store last week and I had a coupon for Boca anything when I came across the vegan vegetable crumbles that were not seasoned,  I was so excited. Anyway I didn't buy any hard taco shells even though they are my favorite because I still had soft ones at home. My mom has told me that she and my dad have used ground beef in the quesadilla maker before so I figured I would give it a shot. And that is how I came up with VEGAN TACO QUESADILLAS!!!! I hope you make this recipe and enjoy it as much as I did because they were awesome!!!

Total Cook Time: 1 hour

Makes: 2 medium quesadillas 

Ingredients

1/2 bag boca veggie crumbles

1/2 yellow onion

3/4 medium red pepper

lettuce

1 tomato

2 green onions

4 medium taco shells

taco seasoning

3/4 cup water

daiya cheddar cheese

tofuti sour cream

garlic salt

olive oil

spray oil

Gucamole (click for recipe)

Directions

In a medium pan add boca veggies crumbles with 1 tablespoon olive oil. Place on medium heat until they are defrosted. Once they are defrosted add the water and taco seasoning. The more seasoning you add the more flavor so it all depends on what you are looking for. Cover and bring to a boil. Reduce heat and let cook until water has evaporated. Next dice your yellow onion and pepper and place in a different pan with some olive oil. Cook on medium heat for about 10 minutes or until they are soft. Toss them in with the veggies crumbles and mix around. While that is still cooking cut up your lettuce, tomato and green onions. Place in separate bowls as they will be used for garnish. Once the water has evaporated remove the pan with the veggie pieces, onions and pepper from heat. Turn on your quesadilla maker. If you do not have one you can just use your oven I would turn the oven on to about 450 degrees. Take 2 shells and place on 2 separate plates. Sprinkle with some daiya cheddar cheese. Add the veggie pieces (with onions and peppers) evenly on top and add a little more daiya cheddar. Place another taco shell on top of both. Spray either your quesadilla maker with spray oil or your pan with spray oil. Spray the top of your quesadilla with some more spray oil and add some garlic salt. Cook for about 5 minutes or until it is crispy. If you are cooking it in the oven it may take almost 15 minutes to get crispy. Use a pizza cutter and cut into 6 even pieces. Serve hot with lettuce, tomato, green onion, tofuti sour cream and your homemade qucamole. 

Spinach & Chickpea Patties

So I saw these at Costco the first time we went but I wasn't about to spend 10 dollars on something I hadn't tasted before but luckily this time they were out for us to taste. The lady was super nice and told us a bunch of different ways to cook them. We decide to just make sandwiches out of them. I will tell you though they do have EGG WHITES in them. Like I said I'm the "accidental vegan" so I still eat eggs. It is the only thing that is not vegan I still eat. They do not upset my stomach so it does not bother me. But those of you who do not eat eggs this may not be something you want to try. I will add other recipes I make with them later on but for now here is a simple and delicious sandwich. 

Ingredients

2 patties

1 tablespoon veganise

1 tablespoon basil (in a tube)

2 hamburger buns

1/4 onion

2 mushrooms

olive oil

Total Cook Time: 20 minutes

Makes: 2 sandwiches 

Directions

Turn oven onto 400 degrees. Place 2 patties on non stick tray and place in oven. Let cook for about 15 minutes flipping at least once. You may want to keep them in a little longer if you want them extra crispy. While they are cooking slice the onion and mushrooms and place in a small pan with very little olive oil. Cook on medium heat for about 5 minutes or until they are soft. Next make the pesto mayonnaise by mixing the basil from a tube and the veganise. If you want to toast the buns place upside down in the oven for about 2 minutes but be careful not to burn them. Remove buns and place patties on bottom portion of buns. Add the basil pesto to the top portion and finally add the the onions and mushrooms on top of the pattie. Serve hot and enjoy :)

I served my patties with my homemade red potato french fries It was a great combination!!!!!

Pasta with Cream Sauce

This recipe is so quick and absolutely amazing. It literally took me 30 minutes from start to finish. I was really excited because I was starving and was not in the mood to be in the kitchen for hours. It is kind of a mix between an Alfredo and a cheese sauce but has an amazing flavor. Also you can defiantly add different vegetables to it I have just been craving broccoli and mushrooms with garlic for over a week now!

Total Cook Time: 30 minutes

Makes: 2 meals

Ingredients

1/2 box pasta 

1 medium head broccoli 

2 large mushrooms

4 cloves garlic

Olive oil

Vegan Parmesan 

Sauce Ingredients 

1/2 cup,almond milk

1/4 cup vanilla soy milk (optional)

2 tablespoons vegan butter

3 tablespoons nutritional yeast

1 tablespoon tahini 

Pepper 

DirectionsCook pasta according to directions. (This usually takes 15 minutes). Cut your broccoli and mushrooms and add with sliced garlic to a pan with some olive oil. Cook on medium heat for about 10 minutes or until broccoli is soft.  In a small pot combine milks, butter, yeast and tahini. Bring to a boil and add the pepper. Remove from heat to help thicken sauce. When pasta is cooked combine all ingredients in pot and mix. Serve hot with some vegan Parmesan. :) 

Vegan Cheesecake

Ok so this one I do not get to take even a little bit of credit for but I wanted to share anyway. I stole this one from the besest who started me on my Vegan adventure. She has been sending me pictures of all the cheesecakes she has made since the summer and I finally remembered to buy a pie crust this weekend. Let me tell you I am so glad that I did because cheesecake is one of the only desserts I really enjoy. I have never been a huge sweets person but there has always been a place in my heart for cheesecake. Especially being from New York where the best cheesecakes are made. Anyway the only thing I did differently then Colynn was I didn't have any fruit to add to mine so I melted chocolate and peanut butter and drizzled it on top. Here is the link to Colynn's recipe on her blog. Just follow the recipe and enjoy! While you are there take a look at some of her other recipes. She has some really amazing stuff she posts. I miss our dinner dates and her cooking for me she's a pretty amazing cook!

http://butyesidoeatpotatoes.blogspot.com/2012/08/vegan-essential.html

Vegetable Chili

This idea came from my Aunt Dee down in Orlando. She mentioned it to when while I was visiting at Christmas and then emailed me her recipe. Of course I took my own plan of action and kind of made some parts up as I went but there were definitely a few parts that I would not have thought to add to a chili. I was in the mood for something homey when I woke up on Sunday and decided I was going to attempt it. I do not have a crockpot but if you do I highly recommend using it for this. Of course you can add or take out anything you would like but here is my simple 

and delicious vegetable chili recipe!!!!

Ingredients

1 medium onion

Red, yellow, orange or green pepper (or combination of all)

2 large mushrooms

1 tomato

4 cloves garlic

Green onions

1 can corn

1 can black beans

1 can diced tomatoes with Italian seasonings

1 small can tomato paste

3/4 cup water

1 cup uncooked pasta

Daiya cheddar cheese

Tofuti sour cream

Olive oil

Chili powder or taco seasoning

Lawrys seasoned salt

Pepper

Directions

Dice all of your vegetables. ( you can do the green onions later). In a large pot place olive oil, onions, peppers, garlic and mushrooms and cook for about 5 minutes. Add the corn, black beans, canned tomatoes, and tomato. Cook for another 5 minutes. 

Add the water and tomato paste. Mix until paste is combined. Add the chili powder and/or taco seasoning, and Lawrys seasoned salt. Add as much or little as you like depending on how spicy you want it. You may want to add more as it cooks as well. 

Cover the pot and cook for at least 2 hours but the longer you cook it the better it will be. At some point while it is cooking make your rice according to the directions on the package. When you are ready to eat preheat the oven to about 450 degrees. Place about 1/4 cup of cooked rice in the bottom of a bowl (something that can go in the oven). On top of the rice place a few spoonfulls of the chili. FIll it pretty close to the top of the bowl. Add your daiya  cheddar cheese on top of the chili. Place in the oven for about 5-10 minutes or until or cheese is melted. Don't forget if you haven't cut your green onions to do that now! Remove from oven and place a spoonful of tofuti sour cream on top and sprinkle your green onions on top. Serve your chili hot and enjoy. Be careful not to touch the bowl with your bare hands as it will be EXTREMELY hot. 

***If anyone has suggestions as to what other vegetables would work with this recipe let me know! Like I said I really enjoy suggestions to help make my food even better***

:) :) :)

Quinoa with Corn & Vegetables

I decided to go a little Mexican last Sunday and was going to make a fried rice type thing and then I remembered that I had an entire bag of quinoa that I had not opened since my last shopping trip. I decided to try and make something similar to the fried rice but use the quinoa instead. I was pretty low on fresh vegetables but I had enough to make a delicious dish anyway. There ended up being a ton left over and I had it for lunch twice throughout the week. If you are looking to make something a little different I definitely recommend this. You could easily serve it as a side with dinner or even bring it as a dish to a party. I think it would be really good in the summer as a side dish at the beach or something. It is simple, filled with flavor and just plain delicious. 

Ingredients

3/4 cups uncooked quinoa

1 can corn

1 tomato

3/4 of a yellow onion

3/4-whole red pepper

caned chopped jalapenos 

fresh cilantro

olive oil

lawrys seasoned salt

taco seasoning

salt/pepper

Directions

Cook the quinoa according to the directions on the back of the package. Dice your onion, pepper and tomato. In a medium pan heat about 2 tablespoons olive oil and add the onion and pepper. Cook until they become soft and then remove from heat.. Drain the corn and rinse off. In another pan heat another 2 tablespoons of olive oil and add the corn. Cook on high until the corn starts to brown and remove from heat. When the quinoa is completely cooked add all the ingredients. (onion, pepper, tomato, corn, cilantro & jalapenos). I did not tell you how many jalapenos to add because it is totally up to you on how spicy you want it to be. I just added a few for some flavor. Mix all ingredients together and then add the seasonings. Again you may add as little or much as you like because the more you add the spicier it will be. You may want to add some olive oil to if the quinoa seems to be sticking together. Like I said earlier you may serve this as a whole dish or a side dish. I hope you enjoy it.

Optional Ingredients

black beans

green onion

garlic

These are just other items you could add to this dish to put a different twist on it. I was going to add the beans but I was also making black bean soup so I didn't want have an overabundance of beans! I really wanted to add some green onions but I was all out. If there are any other ingredients you think would help make this recipe better defiantly let me know I am always looking for ideas to help improve my recipes :) 

Garlic Mashed Potatoes

So Jimmy's mom makes these garlic mashed potatoes that are to die for. Unfortunately I can. I longer eat them so I have managed to take her recipe and make it my own. I have kept he main ingredients but changed a few to make it Vegan. Well I have been craving mashed potatoes and we have an abundant amount that we bought at Costco and I needed to use. They came out so good I wished I had made more but at the same time knew it was good that I didn't. Well here is what you will need to make these amazing mashed potatoes.

Ingredients

8 medium red potatoes

1/2- whole medium onion

8 cloves garlic

Olive oil

2 tablespoons tofuti sour cream

2 tablespoons almond milk

2 tablespoons vegan buttery spread

Garlic salt

Salt/pepper (optional)

Cut potatoes into medium squares keeping the skin on. Boil in a pot until they are really soft probably about a half hour. While those are cooking dice the onion and garlic and place in a pan with some olive oil. Cook on medium heat until they become soft. Remove from heat until they are ready to be mixed in. When the potatoes are extremely soft strain them in a strainer in the sink. Let them cool off for a minute or two. Place them back in the pot and add the butter. Mix it around first so it can melt. Then add all the other ingredients including the onions and garlic. I do not yet have an automatic mixer of any type but if you do I highly recommend using it. If you are like me though you can use either a potatoe masher or a spoon with slots in it. Mix until the potatoes are smooth. If you like them a little clumpy then you can leave them that way as well. You can serve them as a whole meal or as a side dish. I hope you love them as much as I do, just writing this is making me want to go home and make them again :)