Topped with guacamole.
Baked and topped with Daiya.
This is super easy.
5 cups homemade vegan chili
1/2 package Daiya pepperjack, reserve a few tablespoons for topping
1/4 c. Earth Balance
1/4 c. rice milk
1/4 c. nutritional yeast
2 c (dry) g-f spiral noodles, then cooked about 5 minutes
Toppings: guacamole, diced green bell pepper, green onions
Preheat oven to 400 F. Bring a pot of water to a boil. Cook gluten free spirals and drain. Add Earth Balance/margarine, rice milk, nutritional yeast, noodles, and most of the Daiya into an oven safe baking dish or dutch oven and stir well. Add chili, stir. Top with remaining Daiya. Bake about 20 minutes. Allow to cool 10 minutes before serving with your favorite toppings.
Trader Joe’s Brown Rice Fusilli:
We used Bob’s Red Mill gluten free pizza mix and it was fantastic! The full mix makes a lot of dough, so we made two small pizzas and saved a third in the freezer. Usually we prefer a thinner crust, so next time we’ll try for 5 or 6 portions. One pizza has sundried tomatoes, spinach, mushrooms, and Daiya mozzerella. The second has fresh tomato slices, Daiya, basil, and vegan pepperoni.
After (with beans):
For the filling, we veganized this recipe from The Kitchn.
1 TBL Earth Balance, melted
2 cans jackfruit (in brine or water), drained, rinsed, and shredded [this yields about 4 cups]
1.5 tsp smoked paprika
1/2 tsp salt
2 tsp garlic powder
1.5 tsp cumin
1 tsp chipotle powder
1 tsp chili powder
1/4 tsp cayenne
1/4 tsp black pepper
1 cup Daiya or other vegan mozzarella
16 corn tortillas, 6 inch diameter
Olive oil for drizzling
1/2 cup vegan sour cream or soy yogurt
Juice of two limes
Salsa, guacamole, etc for serving.
Preheat oven to 350 F.
Melt the Earth Balance and mix together with the spices and shredded jackfruit.
Fill each tortilla with 3 TBL of jackfruit and some Daiya, then roll up and hold together with wooden toothpicks. Brush with olive oil. Bake 10-15 minutes, until golden.
Whisk together sour cream (or yogurt) with lime juice.
Serve with beans, guacamole salad, and lime sour cream for dipping.
The taco on the left is loaded with pinto beans, pepper jack Daiya, and fresh salsa (cherry tomatoes, jalapeno, shallot, red bell pepper, lime juice, salt and pepper).
On the right, hiding under the lettuce, this taco has stir-fried tofu and mushrooms with chili powder, garlic, and cumin, some other spices, and lime juice.
Not pictured, a taco with tofu AND beans AND Daiya AND salsa AND lettuce.
For more taco fun, go to: http://fuckyeahvegantacos.tumblr.com/ and submit your best vegan taco pics. Do it now!
And Daiya! And homemade crust! This is for you, fuckyeahveganpizza. Fuckyeah!
Oh yeah, this.
Bake small Yukon potatoes at 400 for about 40 minutes (longer if they’re a bit larger). Let the potatoes sit in the oven for 5-10 minutes, then slice open and mash with Earth Balance, salt, and pepper. Top with family-secret chili, pepper-jack Daiya, and green onions.
Full disclosure, we’re still catching up on blog posts. Stef isn’t here right now, and I didn’t actually make this chili (but I ate a lot of it), so if there are errors, I will correct them when she’s back.
Topped with Daiya. Or DAAAAMMMMNNN as we call it around here.
This is Stef’s family recipe adapted for the modern gal.
1 package Gimme Lean Sausage, crumbled and sauteed
1 onion diced
1 green peppper, diced
3 15 oz cans whole tomatoes (break up with hands)
3 15 oz cans tomato sauce
1 heaping TBL vegan Worcestershire sauce
1 TBL chili powder (we used unsalted)
1 heaping tsp oregano
1/4 tsp black pepper
3-6 bay leaves
1 15 oz can black beans
1 15 oz can kidney beans
1 15 oz can pinto beans
1 15 oz can white beans
In a 8 qt stock pot (or 5 qt will just fit if you are careful), saute gimme lean, then add the onion and pepper and cook until soft. Add the remaining ingredients in the order listed.
Stir and cover. Simmer for 2 hours (minimum).
The longer it cooks, the more flavorful it becomes. Ideally make it the night before, or make it, freeze, and thaw it again. Goes well with cornbread.
Everything = vegan spinach dip, marinara, spinach, mushrooms, red onions, sundried tomatoes, daiya mozzarella, and a whole wheat crust.
With a fresh, tasty salad!
We’re getting tons of squash, zucchini, and cucumbers from our CSA, and to be honest, these aren’t my favorite foods. Luckily, it turns out that you can make pizza out of almost anything. Bye-bye squashies!
Here’s the play by play:
Grate about 2 pounds of squash and zucchini using the fine setting on your hand grater or food processor. Squeeze out excess water and let the vegetables sit for 15-20 minutes. Squeeze excess water again. Mix together 1/4 cup rice flour or gluten-free baking mix, 3 EnerG egg replacers (or flax seed, etc.), 1 TBL olive oil, a pinch of salt, black pepper, and 1/2 tsp garlic powder.
Line a large cookie sheet with parchment paper and press the dough so that it is very thin, about 1/4 inch thick. Bake at 500 15-20 minutes until golden brown.
Layer black bean dip, fresh cilantro, jalapenos, tomatoes, corn, and Daiya or other vegan cheese on top.
Bake 15-20 minutes at 450.
Remove from oven and allow pizza to cool 5 minutes before cutting. Top with fresh avocado or homemade guac!
Instead of cooking up a Mofo, we made a salad and bought a take-out pizza from Wholefoods (the Tuesday pizza special price is pretty sweet). The pizza has a wholewheat crust, pineapple, spinach, and portabello mushrooms, smothered in Daiya.
The salad we managed to actually make ourselves: baby romaine, grape tomatoes, radishes, mushrooms, kidney beans, with a splash of tahini and balsamic vinegar, and lots of black pepper.
What do you eat on a lazy night?