Cream Cheese Mexican Pizza!

(Sorry for the crummy photo, had to take it on my crummy phone because my crummy camera didn't feel like turning on :-()

So I was rummaging through Whole Foods the other day, and noticed that they sold vegan pizza dough made in-store! Obviously, being the pizza fiend that I am, I HAD to pick some up! I decided to make a Mexican-style pizza with a cream "cheese" base instead of sauce and it was to...die...for! So, here's what's included:

Cheesy, Creamy Mexicali Pizza
Whole Foods Vegan Pizza Dough
Galaxy Cream Cheese Alternative - 1 Container
Taco Seasoning (many have milk products, so make sure it's vegan!)
Black Beans (I used canned this time, because I found some canned with jalapenos!)
Rotel Diced Tomatoes and Green Chiles - 1 Can
Lightlife Mexican Style Grounds - 1/2 package
Galaxy Rice Vegan Cheddar block
Chipotle-Style Tabasco Sauce

Preheat your oven to 425.
Roll out your pizza dough into whatever shape you can get it (I can't make mine round for some reason, so I mold it into a baking sheet!).
Mix about half the packet of taco seasoning with the container of cream cheese until incorporated. Spread evenly on pizza crust.
Spread the beans, tomatoes and green chiles on the pizza.
Mix the remaining half of the taco seasoning with half a block of the Smart Grounds. Toss onto the pizza.
Shred about half a block of Galaxy Rice Vegan Cheddar and sprinkle on your pizza. Drizzle with some Chipotle-Style Tabasco sauce and toss a few sliced olives on there, if that's your flavor.
Throw in the oven for about 20 minutes, or until the crust is a golden brown.

Throw down some tequila and enjoy!

Gardein Burritos with Cumin-Seasoned Black Beans and Spanish Rice...oh yes!

Chipotle, Taco *Smell* and every other burrito haven out there have all just been put to shame...for real! This meal was super easy, super delicious, and super filling! Feel free to use dry black beans for this meal. I usually do, but have had a can sitting in my pantry for quite some time now that quite honestly, I don't even know where it came from, as I like to have *real* beans, and not the canned ones, but I digress. Either way you want to make them is fine.

"Cheezy" Gardein and Vegetable Burrito
(recipe for 2 burritos)

2 Gardein Scallopini
1/2 an onion, diced
1 jalapeno pepper, diced and seeded
1 small tomato, diced
2 large tortillas
Cheeze Sauce (click for recipe)
Cayenne Pepper
Olive Oil
Garlic Powder
Chili Powder



Put just enough olive oil in a skillet to coat the bottom. Rub cayenne pepper, garlic powder and chili powder on the Scallopini pieces to your taste-liking. Put in hot skillet and cook about 5 minutes on each side, until hot throughout.

Chop scallopini, and throw on a tortilla with your diced veggies and roll, baby, roll! Drizzle the burrito with your "cheeze" sauce...or if you're a chubby vegan like me, drizzle the inside AND the outside of the burrito...LOL!



Cumin-Spiced Black Beans
1 can of vegan black beans
Cumin
Garlic Powder
1/4 diced onion

Throw your diced onion in the same skillet used to grill up the Scallopini pieces in, to conserve the flavors. Sautee until translucent. Put in a small pot with the black beans, 1 teaspoon of garlic powder and cumin (I use 2 teaspoons, but this might be a bit much for some people). Cook until heated.

Peanut Butter Mexican Wedding Cakes

One of my favorite treats ever since I was young have been the traditional Mexican Wedding Cakes…even though they are Russian… but if you don’t know what I’m talking about, they are those biscuit-style cookies drowned in powdered sugar….oh so tasty! Well, last weekend, I had a really obnoxious visitor who likes to irritate me about once a month, and the only way I can keep from going postal on her is by drowning myself in sweets…so that is EXACTLY what I did!


I really wanted peanut butter…but I also had a nostalgic craving for these cookies I remember oh so well from Holiday cookie platters. So, I attempted in my best effort, to combine the two, and the results were a pretty freaking awesome twist on the traditional cake cookie!

Peanut Butter Mexican Wedding Cakes
1 1/2 cups flour
1 cup peanut butter
1/4 cup oil
3/4 cups sugar
1 tsp. vanilla

Mix all ingredients in a bowl (because of how thick and dry the dough is, it’s easiest to knead it together with your hands). Roll the dough into 2-inch balls, place on an ungreased cookie sheet, and bake at 400°F for 10 to 12 minutes.
Okay seriously, can it get any easier than that?!?!

Now, for half of these, I made my own powdered sugar from some organic and vegan cane sugar by throwing half a cup into the blender and blending until it was powder. I then rolled half the cookie balls in this powdered sugar.

For the other half, because this didn’t make me feel like a big enough cow, I drizzled them in Vanilla Agave Nectar for another new twist on the traditional cookie. These ones turned out to be my favorite, and with how easy they are, they may become a new Holiday staple! Also, in comparison with traditional cookies, they really aren’t all that bad for you, considering there are no eggs, and very little oil, so you don’t have to feel as guilty when you eat, say, ten of them!



On a side note, I’ve been looking into incorporating ads on my blog. Supposedly, each time someone clicks on an ad, it adds up. I’m in no way trying to make money off this blog…it’s all for fun. However, I was thinking that any money I could make off of it, be it a couple bucks or so, I could donate to my local animal charities…make my blog even kinder! So, I’d love some feedback…if I had ads, and you knew that each click meant money for animal rescues, would you click them?? It would essentially be like you’re donating money without having to spend a buck…input?

Creamy, Cheesy Mexicali Chick'n Bake

Alright, I'm not gonna lie. I'm not a big fan of cooking with processed foods (fake cheese, fake meat, etc.). I tend to use them to excentuate a meal for someone who doesn't normally eat vegan, and who wants cheese, or meat or the like. HOWEVER, sometimes I am feeling exceptionally lazy, and just don't feel like taking time to perfectly chop veggies and rinse grains and la-di-freakin'-da. Like last night. I wanted a quick, easy meal that would be filling, and that my now nearly veg fiance (meat-free for over 2 months, with a few seafood exceptions!) would also enjoy. So, I raided his stash of Gardein and Galaxy Vegan Cheese, and re-created one of our old, carniverous favorite meals. And let me tell you, this was just as good as the real thing! Not only that, but it tastes like there is no possible way that it can be good for you, but it's super low cal, low fat, and high in nutrients. So squeeze some lime in my tequila, throw on your fiesta jams, and enjoy this recipe!!

Creamy, Cheesy Mexicali Chick'n Bake

1-4 pieces of Gardein Chickn' Scallopini (depending on how many are eating)

Taco or Enchilada Sauce of your choosing

Tofutti Non-Hydrogenated "Better Than Cream Cheese" (Plain flavor)

Shredded Vegan Cheese (I used Galaxy Rice Vegan Cheddar)

Preheat oven to 350. In a glass baking dish, line the bottom with your taco or enchilada sauce (thin layer). Take your cream cheese, and spread on each piece of Scallopini. Place the scallopini cream cheese side up in the baking dish. Cover with additional taco/enchilada sauce. Cover dish with tinfoil and bake for 15 minutes. Remove from oven, sprinkle with cheese (as little or as much as you like) and put back in the oven (no foil this time) for an additional 15 minutes.

I served this with some quick homemade spanish rice, a can of organic non-fat refried beans, and drizzled the remaining sauce over all three. Quick, easy, and to die for. Now THAT'S what I call dinner success!!


(Camera Phone shot...not the greatest, but you get the idea!)

Ooey, Gooey, Cheesy Vegan Nachos

Alright, so I’m not gonna lie…my favorite days of the year are Award Show Sundays. Maybe it’s the “Hollywood” in me, but I love every second of it! I spend all day watching the set-up, the pre-show discussions and speculations as to who is going to win what, who is going to look the best, the worst, who is going to bring their mom/mistress/priest, etc. I love it all! So award show days are my veg days when they happen, where I don’t want to do a lot of cooking, and I want junk food! Well, I found a recipe that someone posted on The Kind Life website for a “cheesy queso sauce”…HELLO! I could seriously re-write the entire “Favorite Things” song from The Sound of Music to incorporate all things cheese, and to be honest, I haven’t missed it too much, until it comes to nachos. Nachos have always been a sweet spot for me, and when I saw this recipe heading, it was the first thing that came to my mind. Being able to enjoy a plate of nachos while watching one of my favorite guilty pleasures was the perfect end to the week! Now, this recipe is super easy. It honestly takes about 3-5 minutes…that’s it! So let’s get going!



Sweet-Spot Vegan Nachos
¼ cup Nutritional Yeast
¼ cup flour
1 cup water
2 tblsp. Earth Balance Vegan Buttery Spread
1 tsp. sea salt
1 tsp. garlic powder
1 tsp. cayenne pepper (I added this…it can be omitted it you’re not into spicy)
½ lime’s worth of juice (I added this too for more of a Mexicali flavor…it can also be omitted)
1 can of RoTel Diced Tomatoes and green chiles, drained or ½ cup of your favorite salsa)

Put nutritional yeast, flour, salt, garlic, and pepper in a saucepan. Add in water and stir constantly over medium heat until mixture becomes thick and bubbly. Remove from heat and add vegan butter. Stir until melted. Add tomatoes/salsa and lime juice and return to heat, stirring until tomatoes are warm. Enjoy!!

"Shout at the Devil" Spicy Black Bean Guacamole

Okay, so I’m not gonna lie, I was in the mood for some serious junk food the other day. Well, the sucky thing is, I’m actually trying to avoid said “junk” food as I am trying to make a little less of myself at the moment. Looking through the fridge and the cupboards to see what I had lying around to turn into something I could fool myself into thinking was junk, I came up with a little something special. I took two of my favorite foods, black beans and avocados, and turned them into another one of my favorite foods, guacamole! I was told it would taste better with cilantro, and I’m sure it would! Unfortunately for me, cilantro makes my gums swell up like nobody’s business! So obviously, you won’t find it in my recipes, but feel free to add cilantro to your heart’s content! I also tend to add a lot more chili powder than most people can handle, but I like a burn, so you might want to taste as you add so it isn’t too spicy for you. I ended up smothering this on a whole grain tortilla, popping it in a 450 oven for about 8 minutes, and my junk food craving was more than satisfied, and there was no junk necessary! Definitely give this recipe the good ole’ college try!

Ingredients:
1 avocado, peeled and pitted
1 (19 ounce) can black beans (rinsed and drained)
1 roma tomato (seeded and chopped)
1 jalapeno pepper, chopped
2 teaspoon chili powder (less if you can’t handle spicy heat)
1 teaspoon cumin (toasted and ground)
salt and pepper to taste
1 lime (juice)

Directions:
1. Mash everything together (I prefer to do this part with my hands whilst headbanging to some Motley Crue) until the desired consistency is reached. You may want to use a food processor or whatnot, but I enjoy mashing all things involving avocado with my (clean) hands. It gives it a nice, unpredictable texture, and the oils from the avocado always make my hands feel super good!

Now, I took a couple pictures of this, but let’s be honest. Take a look at these ingredients. Better yet, make this recipe yourself. It doesn’t take a genius to figure out that the end result of this combination probably doesn’t look too pretty. So instead, I leave you with some stock photos of lovely avocados…nature’s perfect food!!

South of the Border Soyrizo Scramble!

I personally am not a huge fan of breakfast (although I do tend to crave pancakes and waffles in the middle of the night) although some Saturday mornings, I do enjoy indulging in a nice, big breakfast. Eggs were never something I really enjoyed, but would eat them if they were prepared for me. I kept hearing about how great and “egg”-like tofu scrambles were, so I always tried to avoid it. However, I wanted to make the man of the house a nice, hearty breakfast the other morning, and wanted to show him that a nice vegan breakfast can be just as hearty as an egg and sausage breakfast. So, I attempted my first tofu scramble by combining what I thought might taste good, and not only did he devour it, but I became a scramble convert as well, as this was super tasty!!

I apologize for the poor photo quality, but my camera was out of batteries, so I used the crappy one on my phone to capture this tasty breakfast before it disappeared! If you’re looking for a great family breakfast for Saturday morning, here you are!


South of the Border Soyrizo Scramble
1-14 oz. package firm or extra firm tofu, water drained
1 package of Trader Joe’s Soyrizo
1 1/2 cups of roasted corn (I get this from Trader Joes)
1 1/2 cups bell pepper strips (I use a tri-color mix, but any color is fine)
1 1/2 cup diced tomatoes and green chilies
1/8 cup nutritional yeast
Crushed Red Pepper (to taste)
Chili Limon Powder (to taste)

Coat a large skillet with just enough cooking oil of choice to cover the bottom. On Medium-high heat, crumble the tofu into the skillet. Add nutritional yeast. Let cook for a couple minutes, and then add your soyrizo, veggies, and spices. Keep over medium-high heat until cooked through and tofu is browning.

The morning I made this, I paired it with some fresh fruit (grapes) and some whole grain toast with Earth Balance Vegan Buttery Spread, which is my favorite vegan butter alternative by a landslide, and it's readily available at most supermarkets I've been to. It was incredible! It makes enough for I’d say 3-4 people, so since there are only two of us, I had the leftovers the next morning wrapped in a whole grain tortilla…a la breakfast burrito. Both ways were delicious, and it was so quick and easy, you could easily prepare this breakfast even on days where you don’t have oodles of time. Enjoy it!

"Beefy" Gorditas!

First off, I want to thank people who took the time to read my last post, as it really is something that is truly important to me. I don’t want people to be offended or think that I’m one of those “crazy vegans” with a political agenda who walks around with a bucket of red paint. No, that isn’t me. I don’t get up and preach on platforms, and I’m not here to change anyone. But, I do like to educate, and I like to constantly BE educated. I think if we all sought out to learn one new thing a day, this would be a completely different world. But, I just want to say thank you for taking the time to read, and I hope maybe you learned something that is relevant.

Secondly, I am back with another delicious recipe that veg-heads and carnivores alike will love! Honestly, my fiancé asked me if I was SURE I didn’t use real meat, that’s how good this meal is at tricking the taste buds! It’s really simple, and all I did was take a look in the fridge, analyzed which foods needed to be used and took it from there! So without further adieu, I give you:

Spicy “Beef” and Tomato Gorditas with Steamed Squash and Quinoa
1 tomato, chopped
1 package Lighlife Smart Grounds (or ground beef replacement of your choosing)
Onion Powder
Vegan Hamburger seasoning (check the label to make sure there are no animal products. I use one by McCormick)
Buffalo Wing Sauce
Whole Grain Flatbreads
Squash of your choosing, sliced into rounds
1 cup quinoa
Thoroughly rinse your quinoa. Follow cooking directions according to the package, or use a rice cooker, like I did. Add 2 cups of water to the quinoa, and let the rice cooker do the rest!
(a small strainer is perfect for giving your quinoa a quick rinse)

While quinoa is cooking, put your “beef” in a large skillet with onion powder, hamburger seasoning and wing sauce (no specific amounts, just to your liking. I use a lot more hot sauce than the average person, so add according to taste). Cook until “beef” becomes slightly brown, and add in the tomatoes. Turn heat to low, and let the flavors simmer together.


Throw your squash into the steamer, and let steam for about ten minutes. Don’t do this until there is only about ten minutes of cooking time left for the quinoa, so it is fresh when it’s time to eat. (I highly recommend a rice cooker/vegetable steamer combo…they are truly awesome for the lazy cook…haha!)
(this rice cooker/vegetable steamer was $13.00 at Target, and is a new cook's best friend in the kitchen!)

Warm your flatbreads on a skillet over low heat, flipping until both sides are soft and golden. When my “beef” had about two minutes left to simmer with the tomatoes, I added this amazing chili vinaigrette that I got at the farmer’s market to it to give it even more spice, but you can add any type of additional hot sauce.
Scoop your “beef” and tomato mixture into your flatbread. Garnish with vegan cheese our sour cream if you’d like, but I prefer it without. Fold over like a gordita. Enjoy with your quinoa and squash!

This meal is super light for summer, yet packs a punch for anyone who is still having problems “converting” to non-meat dishes. It's also a super simple meal for those of you who say you are new to this and don't think you can cook! Trust me, if I can do it, anyone can! I hope you enjoy it!

A Perfect Cinco de Mayo Recipe!

Photo:




There has been a recipe floating around on a few blogs that I have seen for Tempeh Enchiladas, all originating from original poster, VeganPanamonium, aka Sammi. Well, I have a new found love for tempeh, and the ½ of me that is Mexican can’t live without my enchiladas, so obviously, I had to try this recipe out! Not only was it super easy, but it was delicious! It made quite a few, and after seeing how quickly Julian made them disappear from his plate, it’s definitely a dish you can cook for people who aren’t vegan as well, as everyone enjoys this dish! I’ve altered the recipe slightly for my tastes, and I have to say, it’s pretty freaking awesome and the photos really don't do it justice!! I wanted some nicer pictures, but I was too anxious and dug right in!

Tempeh Enchiladas

Whole Grain tortillas
One package of Tempeh (I used the spicy tempeh for an added punch)
Enchilada or Taco Sauce (I made my own, recipe to follow)
Cayenne Pepper or Chile Limon Powder (to your liking)
One can of diced tomatoes/green chiles
1/2 onion, diced
2 garlic cloves, minced
One can of Jalapeno Black Beans
Nutritional Yeast, Vegan Cheese, Vegan Sour Cream for Garnish (I didn’t use any of these, but for those of you who like a good garnish, have at it!)
(This is the spicy Tempeh box, if you don't know what to look for)
(Getting the man to help chop tomatoes...isn't he adorable?!)


Preheat oven to 350. In a large saute pan, saute the onion and garlic with a little olive oil until fragrant and translucent. Add the can of tomatoes/chilies and crumble in the tempeh. Mix in the Chili Limon Powder or Cayenne Pepper and let it all incorporate for about 5-10 minutes.
Doesn't it look yummy?!
In a separate sauce pan, let your beans heat up. Once the beans are hot and the tempeh mixture is settled, start assembling your tortillas. I like to spread the beans on first and then add the mixture. Roll it up, and place in a casserole dish. Repeat. I was able to fit five enchiladas in a casserole dish. Pour the Enchilada sauce over the enchiladas. Put in the oven for about 15-20 minutes. Garnish with Nutritional Yeast, Vegan Cheese or Sour Cream (I garnished with diced tomatoes).

Enchilada Sauce
4 roma tomatoes
2 cups of water
1 tablespoon dried minced onion
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon dried minced garlic
1/2 teaspoon ground cumin

Place all ingredients in the blender and process until smooth. Place in small saucepan on med/low heat until it thickens, about 25 minutes.

While all this was cooking, I also sliced up some squash and popped it in my steamer for a quick and easy side. But trust me, this is so good and filling, you don’t even need side dishes, I just like my vegetables!