{ CHILI LIME POPCORN }

This popcorn is so easy and yummy!  And with no butter or oil it is also quite healthy!

I have never measured the ingredients because I just shake shake shake until it is to my liking.  You can do the same!

Popcorn kernels

Lime juice (preferably in a squirt bottle as seen in picture)

Chili powder

Salt

• Air pop popcorn.
• Squirt generous amount of lime juice into popped corn.
• Sprinkle generous amounts of salt & chili powder-- I thought the chili powder would be too spicy, but it is not.  
• Put a lid on bowl and shake until popcorn is coated well.  You may add more at this point if you don't think you've put enough on.  

{ EASY TOMATO SOUP }

This soup was Elna's idea? Mom's? Someone's brilliant idea! It's so easy and so good! We had it today topped with these kale chips. Delish!

1 can Italian stewed tomatoes
1/2 c. water
1/4 c. raw cashews

• Blend all ingredients in a high-speed blender until creamy and warm. (If you don't have a high-speed blender, you can warm it on the stove after it's blended.)

Makes 2 servings.

{ MILLET FRUIT SALAD }

This is a knock-off of frog-eye salad, without the white noodles, cream, and sugar. We love it!

1 c uncooked millet, rinsed
2 c water


1 to 2 oranges, chopped (or canned mandarins, drained)
1 can pineapple tidbits, drained and juice reserved
1 can crushed pineapple, drained and juice reserved
1 lb. grapes, halved

1 3/4 c. pineapple juice

1 T. lime juice (or lemon)

2 T. sucanat

1 dash stevia

1/2 t. salt

2 T. ground flax seeds
3 T. water

1/4 c. pineapple juice
2 T. whole wheat flour

solid cream from 1 can coconut milk, chilled 2-4 hours
1 t. vanilla
1 T. corn starch
1/4 c. agave nectar (or other sweetener)

• Chill coconut milk in refrigerator for 2-4 hours.
• Cook millet. I used a pressure cooker: high pressure, 7 minutes, natural release. Allow to cool.
• Chop fruit and drain pineapple, reserving the juice (should be about 2 c. juice).
• Combine 1 3/4 c. pineapple juice, lime juice, sucanat, stevia, and salt in a small saucepan. Bring to a low boil over medium heat, stirring occasionally.
• Meanwhile, whisk together flax and water and allow to sit 5 minutes.
• Whisk together 1/4 c. pineapple juice and flour.
• When juice in saucepan is boiling, whisk together the flax and flour mixtures, then whisk into saucepan.
• Continue to cook over medium-low heat, whisking often, until thickened into syrup.
• Remove from heat and allow to cool. (I put mine in the fridge.)
• Make coconut cream by opening the bottom of the can to drain liquid. Scrape solid cream into a bowl and, using electric handmixer, whip cream with vanilla, corn starch and agave until whipped cream consistancy. (If you use powdered evaporated cane juice, the cream is more stiff than with agave or other liquid sweetener.)
• When everything has cooled to room temperature, combine millet, fruit, syrup, and cream in a large bowl. Chill before serving. 

{ CREAMY GREEN ENCHILADAS }

Thanks, Elna and Lucy, for this one! They made it up, and it's delicious! (So good, I forgot to take a picture.)

1/2 c. onion, diced
3 c. potatoes, cubed
1/2 t. minced garlic (1 clove)
1 can white beans, drained and rinsed
1 c. frozen white corn

1 c. water
1 1/2 c. non-dairy milk
2/3 c. cashews
3/4 c. nutritional yeast
1/4 c. cornstarch
1 1/2 T. lime juice
1 to 1 1/2 t. salt
1 t. garlic powder
1 t. onion powder
1 t. cumin
1 1/2 t. miso
1 1/2 t. veggie bullion or powder
4 oz. can diced green chilis, divided in half

1/2 to 1 1/2 c. salsa verde (green salsa of your choice)

corn or whole wheat tortillas

• Saute onions and garlic.
• Boil or steam potatoes until barely tender. Add to onions and saute until brown and slightly crisp.
• Add beans and corn, mix well and remove from heat. Set aside.
• Preheat oven to 400.
• Prepare sauce by blending water through 1/2 chilis until very smooth and creamy.
• Add remaining chilis to sauce and stir.
• Pour 1 c. cream sauce into veggie/bean mix to make it saucier.
• Pour 1-2 c. cream sauce onto bottom of 9x13 baking pan.*
• Fill tortillas with veggie/bean mixture and place in pan.
• Cover with remaining sauce and as much green salsa as you like.
• Bake, covered, for 20-25 minutes. (Or covered 10 minutes, uncovered 10-15 minutes.)

*We're still an 8x8 (not a 9x13) family, so I did a layered enchilada casserole in an 8x8 baking dish:

• Pour 1/2 c. cream into bottom of an 8x8 baking dish.
• Spread 3 corn tortillas (1 torn in half).
• Layer 1/2 bean mixture.
• Pour 1/4 c. cream over mixture.
• Spread 3 corn tortillas.
• Remaining bean mixture.
• 1/4 c. cream.
• 3 more corn tortillas.
• 1/2 c. salsa verde.
• 1 c. cream sauce.
• Bake covered 10 minutes, uncovered 15 minutes.

We used the remaining sauce to pour over our individual servings, and the cilantro lime rice we had with it, but you could just use half the sauce in the enchiladas and freeze the other half for next time.

{ CREAMY CAULIFLOWER SOUP }

When we were at Joanne's a couple weeks ago, she made a delicious cauliflower soup inspired by this recipe, minus the half and half and sour cream. I, in turn, was inspired, bought a cauliflower last week, and came up with this recipe, with veganized cream/sour cream. We all loved it!

4 c. water + 1 T. Better-than-Bullion No Chicken broth, divided (or 4 c. whatever vegetable broth you like)
3/4 c. onion, diced (1/2 onion)
1 1/2 c. carrots, diced (4 medium carrots)
1 c. celery, diced (2 stalks celery)
1 c. sweet red pepper, diced (1/2 red pepper)
3 T. whole wheat flour
1 cauliflower head, roughly chopped
2 T. dried parsley (1/4 c. fresh)
1 bay leaf

1 1/2 c. non-dairy milk
6 oz. soft silken tofu (1/2 box)
1/2 c. raw cashews
2 T. nutritional yeast
1 T. lime juice
1 t. salt

• Saute onions in 1/2 c. broth.
• Add carrots, celery, and sweet red pepper. Saute for a few more minutes.
• Whisk 3 T. flour into 1/2 c. broth and add to sauteing vegetables. Combine and stir until broth has thickened and evenly coats veggies (happens very quickly).
• Add cauliflower and parsley and saute for another few minutes, stirring often to prevent sticking/burning.
• Add remaining 3 c. broth and bay leaf. Bring to a boil and then simmer 15 minutes, or until veggies are desired tenderness.
• Meanwhile, blend non-dairy milk through salt until very creamy (and warm if you have a high-speed blender).
• When veggies are tender, turn off heat and add cream.
• Let soup sit, covered, for 30 minutes or so, stirring occasionally, to allow flavors to blend.

{ CHILI BEANS }

We like chili beans at our house, but I was tired of using the canned variety. This is what I came up with; they're really good. The kids love them plain, and they are great for chili cheez fries, or any other recipe calling for chili beans.

1 lb pinto beans, sorted and rinsed
4 c. water
1 14-oz. can tomato sauce
1 large sweet onion, chopped
2 cloves garlic, pressed or minced
1-2 T. chili powder
1/2 T. paprika
1/2 T. salt
1 smidgeon stevia

I cook mine in an electric pressure cooker:

• Combine all ingredients in pressure cooker.
• Cook on high pressure for 55 minutes, natural release.

If you don't have a pressure cooker, just do whatever bean/liquid ratio you would normally do (you want it pretty saucy), soak the beans if that's what you normally do, and follow your regular cooking instructions. 

{ POTATO PEEL PIE MINIS }

 I hosted my book group a couple weeks ago. We read The Guernsey Literary and Potato Peel Pie Society (a MUST read, if you ask me), so, naturally, I had to serve potato peel pie.

I didn't use the original World War II recipe (potato peels + 1 T. milk to form a crust; 1 potato + 1 beet boiled in salt water and mashed for filling). I found a few ideas online and then made my own version. They were really tasty!

{ POTATO PEEL CRUST }

3 c. fleshy potato peels, grated
1 small onion, chopped

1 T. egg replacer + 1/4 c. water
2 T. baby food prunes
1/4 c. whole wheat flour
1/2 t. salt

• Cut peels off of 8 small to medium potatoes. (I basically squared off the long sides of the potatoes and peeled the short sides, so you have some potato flesh with the peels.)
• Grate peels using a food processor.
• Chop onion and combine with potato peels.
• In a separate bowl, whisk together egg replacer and water until frothy.
• Whisk in prunes, flour, and salt.
• Add potato peels and onions and mix until well combined.
• Press a heaping tablespoon of peel mixture into each of 24 cupcake holders (lightly oiled).
• Bake at 400 for 15 minutes.

{ FILLING }

I basically used my twice baked potato recipe for the filling and then sprinkled tiny diced (boiled) beets on top.

flesh of 8 small to medium potatoes, steamed

1 1/2 c. butternut squash, steamed

1/2 c. roasted garlic sauce
3/4 c. non-dairy milk
1/3 c. nutritional yeast
1/2 t. salt
1/4 t. pepper
1/4 t. paprika

1 beet, boiled and diced small

• While crust is cooking, chop and steam potatoes and squash, then mash with potato masher.
• Add remaining ingredients and mix until well combined.
• When crust is ready, spoon potato mixture on top and sprinkle with beets.
• Bake at 400 for 15 minutes.

{ PISTACHIO CAKE }

I recently read Jeanne Ray's Eat Cake for my book group.  I thought it was a fun read, and the recipes all looked delicious but very un-vegan and very high fat.  The pistachio cake recipe was the only one that seemed remotely convertible.  Here it is--veganized, whole wheat, and with no processed fats.  It was delicious!

3/4 c. shelled pistachios

1 c. whole wheat flour
2 t. baking powder
1 t. cinnamon
1/4 t. salt (omit if using salted pistachios)

1/2 c. non-dairy milk
1/4 t. vanilla

1/3 c. water + 1 1/2 T. egg replacer powder

3/4 c. wonderslim
1/2 c. evaporated cane juice
1/2 c. sucanat

• Preheat oven to 350.
• Process pistachios in food processor until finely ground, but not pasty.
• Add the flour, baking powder, cinnamon, and salt. Pulse to mix.
• In a mixing cup, combine milk and vanilla.
• In a separate bowl or mixer, whisk water and egg replacer until frothy.
• Add wonderslim, evaporated cane juice, and sucanat, and mix well.
• While mixing on low speed, add the pistachio flour and milk in batches, alternately, beginning and ending with the flour mixture.
• Mix just until combined.
• Pour batter into a lightly greased 9x13 baking pan.
• Bake on 350 for 25-30 minutes, or until a toothpick comes out clean.

(We ate half of it a couple days ago, and I'm serving it like this for my daughter's birthday today: with vegan lemon cream cheese frosting.)

{CASHEW CHEEZ BALL}

This was delish!  We served it at our New Year's Eve party to very normal, non-vegan people.  It was a hit!

I just doubled this cashew cheeze recipe, processed it for a lot longer to make it creamy, and chilled it for several hours.  Here it is:

2 c. raw cashews
1/2 c. water
5 T. fresh lemon juice (juice from 1 lemon)
1 t. salt
2-4 cloves garlic


1/2 c. cilantro, packed

• Process all ingredients except the cilantro until very smooth.
• Add cilantro and process until desired consistency.

• Line a round mould with saran wrap.  (I used one of my baby's stacker balls.)
• Fill mould with cheez.
• Cover and chill for several hours.
• Turn onto serving tray and remove mould and saran wrap.
• Brush with water to smooth lines.
• Serve with vegan crackers.

Note: I roll mine (after it's set) in toasted pecans mixed with black pepper and nutritional yeast. Delish!

{TWICE BAKED POTATOES, REVISED}

I tried the twice baked potatoes again, with some revisions.  They turned out much better.  Click here.

{PIZZA VARIATIONS}

I've done some experimenting with pizza, using Bekah's crust and sauce from the Roasted Garlic Broccoli Pizza. I wish I had pictures of all of these, but if I waited for that, they'd never get posted.

Here are the ones we've loved the most. With all of these, I just use the same crust and sauce recipe in the link above - the only variation is in the toppings, so I'll just list the toppings here along with any necessary instructions.

HAWAIIAN BARBECUE PIZZA

roasted garlic sauce
barbecue sauce
soy chicken strips, grilled (or baked bbq tofu*)
fresh pineapple, roasted
red onions
jalapenos (be careful)
fresh cilantro

• Lightly spread the pizza with barbecue sauce, right over the roasted garlic sauce (I use a little less garlic sauce than I otherwise would have and spread the barbecue sauce very lightly).
• Grill soy chicken strips, using cooking spray.
• Slice the fresh pineapple into 2-inch chunks. Thread the chunks onto a skewer and grill them on an electric griddle. You can skip the grilling step if you’d like, or even used canned pineapple – it’s just not quite as tasty.
• De-seed the jalapenos (unless you’re brave) and finely dice them.
• Spread the pizza with all the toppings and bake according to the original pizza instructions.

* To make the bbq tofu:

• Press and freeze firm or extra firm tofu.  (For instructions, click here.)
• Thaw tofu in the refrigerator overnight, or at room temperature for several hours.
• Slice into 1/4 to 1/2-inch cubes.
• Saute in barbecue sauce and water until completely coated.
• Transfer to a greased baking sheet.
• Bake at 350 for 35 minutes, stirring occasionally.

SPINACH POTATO PIZZA

*This may not seem that great, but it may be my favorite one we do.

Yukon gold potatoes
Fresh spinach
Salt
Pepper

• Bake potatoes and then allow to cool slightly. Slice very thinly.
• Top crust with garlic sauce, then spinach, then potatoes. I cover the entire surface with the spinach and then again with the potato slices. Sprinkle with salt and pepper.
• Bake according to the original pizza instructions.

ARTICHOKE ZUCCHINNI PIZZA

Artichoke hearts, finely chopped
Zucchini, chopped
Yellow squash, chopped
Cherry tomatoes, halved
Almonds

• Layer all ingredients on top of crust and garlic sauce and bake according to original pizza instructions.

APPLE CINNAMON DESSERT PIZZA

*For this recipe, do NOT use the garlic sauce from the original pizza recipe – only use the crust*

2-3 apples, peeled and then thinly sliced
Vegan spray butter
Honey
Cinnamon and evaporated cane juice mixture

• Form the crust, pinching the sides around the edge to create a raised wall. The honey and butter tend to bubble over the edge if you don’t.
• Spray the crust with spray butter, then drizzle with melted honey.
• Put one layer of thinly slice apples over honey and sprinkle generously with the cinnamon and evaporated cane juice mixture.
• Layer again with apples, honey, spray butter, and cinnamon and evaporated cane juice mixture.
• Bake according to original pizza instructions.

*This tastes incredible by itself, but is also quite tasty with vanilla soy ice cream*

*When I reference the original pizza instructions, I am referring to this pizza.*

*With all of these, I usually bake my crust for a few minutes and then pull it back out to add the toppings and then finish baking. I find the crust is a little bit more crispy/crunchy and less soggy that way.*

{CHEEZY TWICE BAKED POTATOES}

Ok. I actually was not crazy about the end result of the seasoning I chose for this one. It was good, but not wow-fabulous. I'm posting it anyway, though, because I think it's a good idea, and I want someone else to play with the seasonings and come up with something fabulous. You can find the original recipe here.

My 19-month-old loved them; my husband liked them; I thought they were ok; and my 3-year-old did not like them. They were maybe a little too sweet for me? So, I think next time I'll not use nutmeg, but maybe dijon mustard or dry mustard powder instead for a cheesy spice? I don't know. Maybe some cumin? Paprika? Please, someone experiment with this one and come up with something! I think they could be delicious.

I'm going to post what I did; you can play with it and let me know what you come up with.*

4 potatoes

1/2 butternut squash, steamed

1/4 c. nutritional yeast

2 T. fat-free vegan butter substitute

1 t. garlic salt

1/2 t. salt

1/4 t. pepper

pinch nutmeg

soymilk

• Bake potatoes at 450 for 1 hour.

• Cut potatoes in half, lengthwise, and scoop insides into a bowl.

• Add steamed butternut squash.

• Add nutritional yeast, butter flavoring, and spices.

• Mash together, adding soymilk to desired consistency.

• Scoop potato/squash mixture back into the potato skins and place them on a cookie sheet or in a baking dish.

• Sprinkle tops with nutritional yeast and pepper.

• Bake at 450 for 10 minutes.

*I tried this again with some revisions and liked it a lot better.  I'll leave the original recipe, in case it's somebody's favorite, but here's the revised recipe:

4 potatoes

1 c. steamed butternut squash

1/4 c. roasted garlic sauce

3/4 c. non-dairy milk

1/4 c. nutritional yeast

1/2 t. salt

1/4 t. pepper

1 pinch paprika

• Bake potatoes at 400 for 1 hour.

• Cut potatoes in half, lengthwise, and scoop insides into a bowl.

• Add steamed butternut squash.

• Blend remaining ingredients.

• Add blended mixture to potatoes and squash.

• Scoop potato/squash mixture back into the potato skins and place them on a cookie sheet or in a baking dish.

• Bake at 400 for 15 minutes.

{CINNAMON ROLLS}

My friend (thanks, Heather!) gave me the great idea of making cinnamon rolls using my normal bread recipe. I tried it out the last time I made bread. Fabulous!

Here's what I did:

I used the bread recipe I normally use (using the *wonderslim and lecithin and egg replacer, making 6 loaves)(see link above).

I divided the dough into 6 loaves, as usual. I formed 5 sections into loaves, and kept one section out. I rolled that section out really thin, and lightly buttered it with vegan butter, then I put an evaporated cane juice/cinnamon mixture and raisins on it. I rolled up the dough with the raisins on it to form a "loaf", which I cut into 9 sections to make the rolls. I put the rolls into a greased square baking dish. I let the cinnamon rolls rise the same amount of time as the bread loaves in their pans, then I let them rise for 5 extra minutes while I put the bread in the oven and started it cooking. After 5 minutes, i put the cinnamon rolls into the oven with the bread, and let them cook together for 25 minutes.

For the frosting, I made a glaze out of evaporated cane juice powdered sugar, soy milk, and a tiny bit of butter. Next time, I think I will try it without the butter, and if it needs a butter flavor, I will just add Butter Buds or something. My mom made these, and added honey when she put the raisin/cinnamon/sugar mixture on. She also didn't add any frosting at all, because her family ate them straight out of the oven before she had a chance to put frosting on them.

*wonderslim: prunes, water, lecithin granules, or prune baby food

{BREAKFAST CASSEROLE}

We had a Relief Society brunch this morning, and I decided yesterday to be brave and take a vegan breakfast casserole. (I knew they were serving breakfast casseroles). So, I came up with this one laying in bed last night. It was a big hit! (I was the only vegan/vegetarian there, and before I even had a chance to try it, people were saying it was good and asking me how I made it!)

hashbrowns, cooked and seasoned
1 tomato, cut in slices

{TOFU SCRAMBLE} (original recipe found here)

1/2 sweet onion, chopped
1 12-oz. pkg firm tofu, pressed*
1/4 c. vegetable broth
1 t. garlic powder
1 t. onion powder
1/2 t. parsley
1 T. soy sauce
2 T. nutritional yeast
1/2 t. turmeric

• Saute onion and tofu in broth until onions are tender (3-5 minutes).

• Add remaining ingredients and cook, stirring often, for 5-10 more minutes.

{CHEEZ SAUCE} (original recipe found here)

1 c. potatoes, peeled and finely chopped (1 medium potato)
1/4 c. carrots, peeled and finely chopped (1 small carrot)
1 c. water

1/3 c. raw cashews
1 T. miso
1 T. tahini (3 T. sesame seeds)
1 T. lemon juice
1/2 t. dijon mustard
1/3 c. nutritional yeast
1 t. salt
1/4 t. paprika

• Place the chopped potatoes and carrots in small sauce pan with a lid. Add the 1 cup of water. Boil, covered, until tender, 10-15 minutes.

• While the potatoes and carrots are cooking, place remaining ingredients in a blender.

• When the potatoes and carrots are done cooking, add them and their water to the blender. Blend until very smooth.

• If needed, add water 1 T. at a time to thin.

Assembly and Baking:

• Put cooked hashbrowns in the bottom of a lightly greased 8x8 baking pan.

• Place tofu scramble on top.

• Spread/pour cheez sauce to cover top. (I think I used about 1/2 cup).

• Top with sliced tomatoes.

• Bake at 350 for 20 minutes.

*How to press tofu: Wrap the tofu in a few paper towels and then in a dishtowel or linen. Set on a plate. Put another plate upside-down on top. Put 3 cans of whatever on top. Let sit for a couple hours.

Things I would like to add: red, yellow, orange peppers; vegan sausage paddies (not often because they're not good for you); mushrooms.

{CREAMY BROCCOLI CHEEZ SOUP}

My husband loves broccoli cheese soup; I finally came up with a vegan variety that he really likes. I used parts of the mac & cheez recipe, creamy potato soup recipe, and my mother-in-law's broccoli cheese soup recipe to come up with this one.

3 carrots, chopped
3 celery stalks, chopped
1 c. chopped onion
1 T. vegetable broth powder

3 heads of broccoli, chopped

1 medium carrot, chopped
1 medium potato, diced
1 c. water

1 c. soymilk
9 oz. soft tofu
2 T. lemon juice
1 T. butter buds
1/3 c. raw cashews
1 T. miso
1 T. tahini (3 T. sesame seeds)
1/2 t. dijon mustard
1/3 c. nutritional yeast
1 t. salt
1/4 t. paprika
2 T. cornstarch

• Put first group of ingredients (carrots, celery, onion, vegetable broth powder) in a large pot and add just enough water to cover the vegetables.

• Cover and simmer until vegetables are on the firm side of tender.

• Meanwhile, in a small saucepan, boil the carrot and potato in 1 cup of water until tender.

• Add last group of ingredients (soymilk through cornstarch) to blender (at least 5-6 cup capacity). Do not blend yet.

• When the vegetables in the large pot are firm/tender, add broccoli. There will not be enough water to cover the broccoli. Do not add water.

• Cover pot and simmer/steam until broccoli is tender, stirring occasionally.

• When the carrots and potatoes are tender, add them, along with their boiling water, to the blender. Blend until very smooth.

• When the broccoli is tender, stir in the blended creamy cheez sauce.

{BEANERS}

This is something our family just made up. (Fess up, whoever did . . . I don't remember.) It makes a great, quick, tasty meal, and it's great for you!

1 1/2 to 2 c. beans*

1/4 c. nutritional yeast

1/4 c. salsa

8 corn tortillas

• Mash beans and mix in yeast and salsa.

• Place 4 tortillas on large non-stick griddle.

• Spread bean mixture to cover each tortilla.

• Cover with remaining 4 tortillas, making little bean quesadilla-type things.

• Cook until just warmed through. (If they cook for too long, they get chewy and crunchy. They're easier to eat if they're still soft.)

• Serve, topped with any of the following:

lettuce

fresh cilantro

tomato

olives

corn

Mexican rice

salsa

white bean guacamole

cheez sauce

garlic cheez sauce

creamy caesar dressing

*I usually make this meal with leftover beans I have on hand, but a can of refrieds works just great too.