Author Archives: Connie

Sante Fe Quesadilla

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Sante Fe Quesadilla

  • Servings: 2-4
  • Difficulty: easy
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When you buy a quesadilla maker you have to come up with creative fillings and this one hit the spot!

Ingredients

  • 1/2 large onion, diced
  • 3 miniature red peppers, julienne
  • 8 cherry tomatoes, quartered
  • 1 cup Vegan Gourmet Shreds, Fiesta Blend (Whole Foods)
  • 1/2 cup spinach/artichoke hummus
  • 1 Sweet Earth Sante Fe Burger (Whole Foods), diced into tiny pieces
  • 1/2 cup raw spinach, trim stems (ribbon cut)
  • 1/2 roasted red pepper in oil, diced
  • 2 cloves garlic, minced
  • 2 flour tortilla, large
  • 1 green onion, sliced
  • 1/2 tsp cumin powder
  • salt, to taste
  • pepper, to taste

Directions

  1. Saute onion and garlic in coconut oil until translucent.
  2. Add red peppers, roasted red pepper, tomatoes, and veggie burger and heat until well blended.
  3. Sprinkle salt, pepper and cumin over the top and stir mixture to combine.
  4. Add spinach and heat until wilted.
  5. Spread hummus on one tortilla and add 1/2 veggie mixture over the top and spread evenly.
  6. Sprinkle cheese and green onion over the top with second quesadilla.
  7. Place onto quesadilla maker close lid, heat until browned. Using spatulas rotate and brown missed areas.
  8. Cut into required number of slices and plate with lemon slices and parsley flakes, if desired.

 

Marinated Tempeh Reuben Sandwiches

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Marinated Tempeh Reuben Sandwiches

  • Servings: 4-6
  • Difficulty: easy
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Author: Blissful Bites by Christy Morgan

Marinate Tempeh

  • 1 Package 8 oz tempeh
  • 2 Avocados
  • 1/2 cup Sauerkraut
  • 1/4 Cup Filtered water
  • 1/4 Cup Tamari
  • 1/4 Cup Red wine vinegar
  • 1 tsp Paprika
  • 1/2 tsp Dill weed
  • 1/4 tsp Black pepper
  • 2 Tbsp Maple syrup

Directions

  1. Cut the thickness of the tempeh in half, then into 3 x 2 cutlets.
  2. Mix filtered water, tamari, red wine vinegar, paprika, dill weed, maple syrup and a dash of black pepper in a shallow baking dish. Marinate for 3 hours or overnight.
  3. Drain most of the marinade, leaving a little on the bottom. Preheat oven to 350. Bake for 30 minutes, flipping once.

Vegan 1000 Island Dressing

  • 1/2 Cup Vegan mayonnaise
  • 2 Tbsp vegan Ketchup
  • 2 Tbsp Pickle relish

Directions

  1. For the dressing, whisk together the vegan mayonnaise, ketchup, and pickle relish (add a touch of Sriracha for heat, if desired)

Stack on Rye Bread

  1. Add dressing to both sides of bread
  2. Add marinated tempeh
  3. Top with Sauerkraut
  4. Top with sliced avocado
  5. Add additional dressing, if desired

Vegan Sloppy Joe’s

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Vegan Sloppy Joe's

  • Servings: 4-6
  • Difficulty: easy
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A quick and yummy take on the old tradition of true to life sloppy joe's. Napkins a must!

Ingredients

  • 4 tbsp coconut oil
  • 2 shallots, diced
  • 3 cloves garlic, minced
  • 1/2 package Chipotle Style Seitan (Whole Foods)
  • 1/2 jar Organic pizza sauce (Whole Foods 365)
  • 1/2 can diced organic roasted tomatoes
  • 2 tsp chili powder
  • 1-1/2 tsp paprika
  • 1-1/2 tsp cumin powder
  • 1-1/2 tsp onion powder
  • 1-1/2 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 cup Daiya Jalapeno Havarti Cheese, shredded (Whole Foods)
  • 1 large handful raw spinach (trim stems)
  •  2, 4 or 6 Ciabatta Rolls
  • vegan garlic butter
  • fresh avocado

Directions

  1. Saute shallots and fresh minced garlic in coconut oil.
  2. Add Chipotle Style Seitan and pizza sauce blend together
  3. Sprinkle seasoning over the top and stir mixture to combine
  4. Add diced tomatoes and heat to hot.
  5. Add cheese and stir to melt.
  6. Add spinach and heat long enough to wilt spinach

Directions

  1. While mixture is heating split and butter Ciabatta Rolls
  2. Toast bread
  3. Smear fresh avocado on one half of toasted roll.
  4. Enjoy!

 

I’m terrible at measurements!

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Nibble on This - Connie RoundedI cannot tell you how terrible I am about measurements. Normally speaking I never measure anything. I just pour, shake, sprinkle and stir until I get the smell, taste and spice that I am aiming for. If you attempt any of my recipes please know that I have never tried to intentionally misguide anyone. I am doing my absolute best to be as accurate about measurements as possible. I promise I will try very hard to improve as I go, so bear with me. And “thanks!”

Grand Funk Quinoa

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Grand Funk Quinoa

  • Servings: 6
  • Difficulty: moderate
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I had a refrigerator full of vegetable that needed to be used and no idea what to do with them. It was time to put the thinking cap on and do something unique.

Ingredients

  • 1 box Ancient Harvest Quinoa (white grains)
  • 1 cup Coconut Milk (high fat in a can)
  • 1 cup Imagine vegetable broth
  • 1/4 cup fresh Orange Juice
  • 1 tsp salt
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup baby bella mushrooms, diced

Directions

  1. Place all ingredients for quinoa into pot over high heat.
  2. Once it begins to boil turn heat to simmer and cover.
  3. Let cook approximately 20 minutes, or until all liquid is absorbed and quinoa has popped opened (it will look like little tails sprouted).
  4. Fluff with a fork and keep warm.

Prep Your Veggies

  • 1 medium onion, halved, thinly sliced
  • 1 cup broccoli florets, bite-size
  • 1 cup cauliflower florets, bit-size
  • 1 1/2 cups cabbage, shredded
  • 1/2 cup carrots, julienne
  • 1/2 bag snap peas, shredded
  • 6 miniature red, orange and/or yellow peppers, julienne

Directions

Steam broccoli and cauliflower in the microwave (ha, you won’t see that word mentioned often in my posts) for 1 minute and set them aside while you prep the other veggies.

Curry Seasoning

  • Coconut Oil (enough to coat the pan)
  • 1 tbsp cumin seed
  • 1 tbsp mustard seed
  • 1 tbsp Nigella seed (black seed)
  • 1 tsp turmeric powder
  • 2 tsp black pepper
  • 2 small red chili peppers, or dried red pepper flakes
  • 1-1/2 tsp ginger powder
  • 1-1/2 tsp coriander powder
  • 2 cloves garlic, minced
  • 1 to 2 tsp salt
  • 2 cans fire-roasted diced tomatoes

– maple syrup, to taste

Directions

  1. In a large saucepan, sauté garlic in coconut oil to give yourself a little mixture to blend with all the spices used and let the pan get hot.
  2. Sprinkle cumin seed, mustard seed, Nigella seed (black seed), turmeric, black pepper, and enough red pepper flakes to equal about what you would get from 2 small red chili peppers, then ginger and coriander powder to the mix. By this time the heat will have caused the seeds to pop open and flavor the base.
  3. Pour in the shredded veggies and stir everything up to coat the veggies with the spices.
  4. Add just enough vegetable broth to keep it from burning. Cook for approx. 2 minutes then pour about 1/2 to 3/4 cup of vegetable broth and 2 cans diced tomatoes into the mix along with the broccoli, cauliflower and any leftover coconut milk, if you like a creamier sauce. Add maple syrup, if desired and not using sweetened coconut milk. Stir until hot.
  5. Add onion and garlic powder plus additional vegetable broth at the end to get a spicy liquid that can be used to top after plating. Salt and pepper to taste.
  6. Serve over Cooked Quinoa

Macaroon Madness

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Macaroon Madness

  • Servings: 12
  • Difficulty: easy
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A satisfying treat for when the snack attack hits you. Vary your flavored extracts and toppings for unlimited varieties.

Ingredients

  • 1/2 cup coconut manna
  • 1/2 cup coconut oil
  • 1 tsp salt
  • 1 tsp vanilla
  • juice from 1/2 lemon
  • liquid stevia, or agave to taste
  • 4 drops almond flavor
  • 1 – 1 1/2 cup coconut meal

Directions


Blend first 6 ingredients adding a tad more coconut oil until they stick together and hold their shape when scooped onto trays. I used a small ice cream scoop and the tray from my dehydrator and just put them in the freezer while I made up the icing.

Make the Icing

  • 1-1/2 cups of soaked cashews
  • 1 tsp. of vanilla
  • 1/2 cup of coconut oil
  • 1/4 – 1/2 cup vegan powdered sugar
  • add any additional extract flavoring you’re drawn to
    • Keep it simple first go around and then shoot for the stars on the next batch.

When you pull them from the freezer just dip them in the icing and top with drizzled raw chocolate that hardens like a chocolate shell, or top with grated lemon, orange, lime, or tangerine zest.

Chocolate Shell Topping


Raw Cheese with Lemon Oil

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Raw Cheese with Lemon Oil

  • Servings: 4-6
  • Difficulty: easy
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A cashew base quick and easy cheese spread that can be served as an appetizer or light summer meal

Ingredients

  • 2 cups of soaked cashews
  • 3 cloves of garlic
  • 1/2 fresh lemon juice
  • 1 drop Y/L Lemon Essential Oil
  • 1/4 cup nutritional yeast
  • 1 drop Y/L Basil Essential Oil, or about 6 to 8 leaves of fresh basil from the garden
  • 6 to 8 sun-dried tomatoes, soaked, drained and thinly sliced

Directions

  1. Blend cashews with enough water or Rejuvalac to form a thick soft cream.
  2. Add garlic, lemon juice, lemon oil and nutritional yeast and mix just until blended.
  3. Chop basil and tomatoes and add to cheese mix and stir until well blended.
  4. After you throw it all together, add a little Sriracha for spice and color and top it with a pinch of cayenne or paprika if less spice is desired, and a drop of basil oil, if needed . Serve with sliced mango’s (for me) and Sea Salt and Black Pepper Crackers (for hubby) and you have a yummy delicious dinner in no time flat.
Rejuvelac is a non-alcoholic fermented liquid made from sprouted grains. Because it is fermented it contains beneficial bacteria and active enzymes which helps to improve digestion of food.

 

Chicken Fried Steak, Mashed Potatoes, Gravy & Jellied Cranberry Sauce

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Chicken Fried Steak, Mashed Potatoes, Gravy & Jellied Cranberry Sauce

  • Servings: 6-8
  • Difficulty: moderate
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A vegan variation of a Texas favorite that to us vegans is as close to the real deal as you can possibly get. This is a favorite request in our household!

Dry Ingredients for Chicken Fried Steak

  • 1 cup vital wheat gluten
  • 2 T garbanzo bean (chickpea) flour
  • 1 tsp onion powder
  • 1/4 tsp poultry seasoning (I made my own version)
  • 1/4 tsp ground white pepper

Wet Ingredients for Chicken Fried Steak

  • 3/4 cup plus 2 T water
  • 2 T nutritional yeast
  • 1/4 tsp ground sea salt
  • 1 T extra virgin olive oil

Simmering Broth

  • 6 cups Imagine vegetable broth

Coat Prior to Frying

  • 1 bowl of garbanzo bean flour
  • 1 bowl almond milk/veganaise blended to consistency of heavy cream.
  • 1 bowl seasoned breadcrumbs – I used Edward & Sons Italian Herbs Organic Breadcrumbs and add dried parsley & cayenne pepper for additional seasoning.

Directions

  1. In a large saucepan, set your broth over high heat while you prepare your seitan dough. You will want to bring it to a rapid boil. Add a bay leaf, or a few slices of ginger root, for extra flavor. I did not add any flavorings to my broth!
  2. Mix dry and wet ingredients in separate bowls.
  3. Add wet mixture to dry mixture and stir to blend. Divide mixed dough into 6 even pieces.
  4. Shape each piece into a flattened pancake-like round. Set aside in same bowl until all pieces are shaped. Repeat the process to give each piece one final flattening, then immediately drop into boiling broth.
  5. Reduce heat and cook for approximately 25 to 30 minutes.
  6. Store cooked pieces in the same broth in refrigerator until ready to fry.

Directions

  1. dip each patty into garbanzo bean flour
  2. then into almond/milk/veganaise mixed well
  3. finally into spiced breadcrumbs and coat well
  4. Fry in coconut oil
  5. Serve with mashed potatoes and gravy.