Bacon, Egg and Cheese Breakfast Sandwich

1 Serving – 10 minutes

• Arnold Sandwich Thins
• Extra Firm Tofu cut in flat strips
• Curry Powder
• Turmeric Powder
• Garlic Powder
• Daiya Cheese – Mozzarella or Cheddar
• Sandwich Press or some sort of grill press (can also use stove top if needed)
• Smart Strips Bacon Strips

Turn stove top on high and add Oil to a small pan….when pan is hot add garlic and lay strips of tofu on pan.  Add Curry Powder and Turmeric to taste.  (Wait until tofu begins browning and flip it allows spices to soak in).

Turn sandwich press on.  Butter the inside of the sandwich thin and lay bacon on it.  Add Daiya cheese (make it as cheesy as you want), and when the tofu is cooked place it on top of the cheese.  Place the raw bacon on top of the tofu and close the sandwich.

Lightly spray the sandwich press with oil and place sandwich inside.  Press it and wait for the cheese to melt.  There is almost zero chance this is “healthy” but it’s got no cholesterol and is way healthier then eating fried bacon and fried eggs and tastes incredible =) Enjoy!

Note: (If you are a catsup person, once it’s done, open it back up and add catsup after it’s pressed).

 

KALE and TOMATO SALAD

A classic salad but a seriously healthy and super yummy meal!

KALE and TOMATO SALAD

10 minutes

One Bunch of Kale

1 large Tomato/diced

1/2 cup cranberries

2 tablespoons Olive Oil

1 tbsp garlic powder

1/2 ripe avocado, diced

2-3 Tbsp raw sunflower seeds

1 teaspoon lemon juice

Wash the kale and cut in to smaller pieces.  Add kale, olive oil, garlic and avocado into a large bowl.  With clean hands begin massaging ingredients together until the avocado and oil have been massaged into the kale.  There should not be any chunks of avocado left.  Add diced tomatos, cranberries, sunflower seeds and lemon juice and toss the entire salad.

This salad is usually great to eat on it’s own with no extra dressing, however I can highly recommend Goddess dressing – it adds a great tahini/garlicy taste to an already amazing salad.

Vegan Smashed Pea and Barley Soup

Smashed Pea and Barley Soup

• One 16-ounce bag split peas
• 6 cups water
• 4 cups vegetable broth (*see broth note below)
• 1/3 cup onions, minced
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon parsley
• ¼ teaspoon white pepper
• 1/8 teaspoon thyme
• ¼ cup medium barley
• 1-1/2 cups water
• 2 medium carrots, diced (about 1 cup)
• ¼ cup celery, diced
• green onions, chopped for garnish

Rinse the split peas in mesh colander until water runs clear. In large stockpot, combine peas, 6 cups water, vegetable broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper and thyme. Bring to a boil, reduce heat and simmer covered for 1 to 1-1/2 hours or until the peas have dissolved into soup. While peas are cooking, combine barley with 1-1/2 cups water in small covered saucepan and simmer until the barley is soft and the water has been absorbed, about 45 minutes.

When the pea mixture has become a thick soup, use a handheld blender to puree until smooth, or blend in batches in a standard blender or food processor, or omit this step.
Add the barley, carrots and celery and continue to simmer another 15 to 20 minutes or until the carrots are tender, stirring occasionally. Serve topped with green onions.

*For broth, I highly recommend Better Than Bouillon brand jarred base. It’s available in vegetable, organic vegetable and vegetarian no chicken which is actually vegan. It’s very simple to use – one teaspoon of base per cup of water – and makes a rich flavorful broth that’s not too salty.

Vegan Mac-N-Cheese

Vegan Mac-N-Cheese

Every vegan misses Macaroni and Cheese.  This is my best attempt at a killer mac and cheese recipe..if I could eat this everyday, I would.  It’s terrible for you…but it’s oh so amazing and oh so vegan! I make this recipe to taste so some of the ingredients may need adjustments as you go…

• Half a box of Macaroni Noodles (Make sure they are vegan!)
• 1/2 cup vegan butter
• 2 cups unsweetened almond milk
• 1 small onion
• 1 tablespoon garlic powder
• 1 bag Mozzarella Daiya
• 1 bag Cheddar Daiya
• 2 tablespoons Vegan Parmesan
• Salt and Pepper to taste

Boil the macaroni noodles until ready.

Saute the Onions in oil in a small pan.

Drain noodles, add butter, Garlic, milk, onions and both bags of cheese into the sauce pan.  Stir until the cheese is melted.  If the cheese is too thick, add a little more milk and butter.  Once the sauce is ready, add the noodles back into the pot and cook on low heat, stirring until the noodles are completely covered.  Add Parmesan to taste along with salt and pepper.  Keep heat on low until you serve, the cheese will harden quickly.

Vegan Garlicy Kale Spaghetti

Garlicy Kale Spaghetti – 4 servings

• 4 servings pasta (we use tofu pasta…can also use whole wheat pasta or soba noodles)
• 1 tablespoon of olive oil or avocado oil
• 1/2 cup julienne sun dried tomatoes in oil (found in produce section)
• 6 cloves garlic, minced
• 1 Bunch of Kale
• 1 jar organic garlic/basil tomato sauce
• 1 bag chicken strips
• 2 tablespoons fresh basil
• 1 teaspoon Oregano
• Vegan Mozzarella Cheese/Parmesan Cheese (optional)

Boil Pasta.

Saute oil, garlic, chicken strips, sun dried tomatos and 1/3 of the kale in a pan.

In a high speed blender mix tomato sauce, the remainder of the kale, tomato sauce, 1 tablespoon basil and 1/2 of the cheese (optional) until it is a thick sauce.

Add sauce to chicken and kale mixture and cook until kale is thin and wilted. After draining pasta, add it to the mixture.  Cook the entire mixture on medium heat for 5 more minutes.  Sprinkle Oregano on top and add parmesan to taste.

Vegan Chicken Parm

Chicken Parm

I actually just had a craving for this a few days ago and went for it.  Let me know how it goes for you!

4 Servings – 30 Minutes

Pasta of your choice – we use the tofu pasta – Shirataki because there are less carbs, but you can use whatever you want!

• 1 jar Garlic/Basil Organic Tomato Sauce
• Fresh Basil if possible
• 2 Packages Chipotle Lime Chicken Fingers (Gardein)
• 1 bag Daiya Mozzarella
• (if you can find it near you – Vegan Parmesan Cheese – grated/powder form)

Set your oven at 375 degrees and put the chicken fingers in for 7 minutes

At the same time boil the pasta.

When the pasta is done, drain it, put it back in the pot and mix thoroughly with the tomato sauce. Take out a large casserole dish and put the pasta/tomato sauce mixture in the bottom of the casserole dish.

Take the chicken out of the oven and place it on top of the pasta…sprinkle the parmesan on top of the chicken and then add one bag to a full bag of Mozzerlla on top.  I usually sprinkle some fresh basil on now.

Put the top on the casserole dish and place back in the oven for 10-15 minutes depending on your oven.  It’s ready when the cheese is completely melted.  Add more fresh basil on top and it’s ready!

Vegan Chicken Cheez-Steaks

Chicken Cheez-Steaks

• 4-6 Hoagie Rolls (read ingredients, many fresh baked breads have Non-Fat Milk)
• 1 pack of Cheddar Daiya
• 1 pack of Mozzarella Daiya
• 1 package of smart strips – chicken strips (2 packs if you are cooking for 3+)
• 1 large organic onion (diced)
• 2 organic green peppers (diced)
• Veganaise
• Salt/Peppar/Fresh Garlic

(If you prefer “cheese steak hoagies” also get tomatoes and lettuce as well)

When it comes to these chicken strips, I prefer soaking them in water for about 2 minutes and then rinsing them off before using them, this gets rid of all the spices they come with on them and will also thaw them out a bit so you can dice them.

Dice the Chicken strips, onions and green peppers and put to the side.

Saute the fresh garlic in a large pan with your choice of oil for about 1 minute, on high heat, add the chicken, onions and green peppers all at the same time.  Cook until the chicken just starts to turn light brown.

Turn the heat down to about medium and  add an amount of cheese that makes you comfortable…what I mean by this, is I LOVE the mozzarella so I only use the mozzarella cheese and put the entire bag in, however Jay loves the cheddar as well so we do about half of each bag.

(Start toasting the hoagie buns on low heat if you prefer them toasted).

On low to medium heat, allow the cheese to melt and soak around the meat and vegetables.  Do NOT allow the cheese to burn, what I usually do is turn the heat to medium/low and put a lid on the saute pan. Once the cheese is melted add salt and pepper to taste.

You have two options for the finished product…Hoagie Bun/Veganaise/Catsup and then the mixture on top, OR Hoagie Bun, Veganaise, lettuce/tomato and cheese mixture.  Either way…it’s insanely yummy =)

Scrambled “Eggs” and “Bacon”

Scrambled “Eggs” and “Bacon”

• 1 container firm tofu
• 1 tbsp coconut oil (the less sweet the better)
• 1 large Onion (diced)
• 1 large Green Pepper (diced)
• 1 tbsp Curry Powder
• 1 tbsp Turmeric
• 1 tbsp garlic (any form – I prefer powder)
• 1 cup Mozzarella Daiya
• Smart Bacon

Poor oil in pan. Drain tofu and place in saute pan on medium heat.  Take a form and break up the tofu until it is a scrambled egg consistency.  Turn heat up to medium/high and add garlic, curry and turmeric.  Allow the “egg” mixture to absorb the flavors by stirring regularly and cooking for about 5 minutes.  Do not let the tofu turn brown..only a yellow/orangy color.  If it’s burning or browning turn heat down.

While waiting on egg mixture, fry up bacon to a crispy consistency.

Once your “eggs” are cooked, add onions and green peppers and cook for another 3-4 minutes.  Once onions become clear, add cheese and turn heat to medium/low. Continue stirring until cheese is melted.

Break up the crispy bacon into small pieces and set aside

Serve with bacon on top of eggs as a garnish.  Add Salt and Pepper to taste.

This first recipe was first made by my brother Jamison and I on a Sunday at my parents house…my dad was watching football and we wanted some good “sit on the couch” comfort food.This is a quick and easy recipe and can be made to order =)

Publix

It can be difficult to find everything you need in one store.  We have grown accustomed to shopping at Whole Foods/Native Sun, the local fresh farmers market and Publix.  This can be difficult but if you work it into your schedule it’s well worth it to get the best food in both locations.  I realize this is not completely realistic for many people and for some weeks it is not realistic for me either.  So, if I can only make it to Publix in a week this is my standard list.

VEGGIES (ALL ORGANIC)

• Cucumbers
• Kale
• Spinach
• Asparagus
• Cherry Tomatoes
• Beefsteak Tomatoes
• Ginger
• Green Peppers (usually only 2 – more then that will go bad)
• Broccoli
• Carrots
• Celery
• Chard Greens
• Onions
• Scallions (green onions)
• Shalots
• Red Potatoes
• Fresh Garlic
• Sun Dried Tomatoes – in oil
• Avocado
• Shirataki Noodles
• Extra Firm Tofu
• Firm Tofu

FRUITS

• Grapefruit
• Apples
• Strawberries (ONLY if in season)
• Blueberries (ONLY if in season)
• Oranges
• Bananas
• Red Grapes
• Pineapple
• Mango

GRAINS/SAUCES

• VEGAN Tomato Sauce (Many sauces contain eggs and dairy)
• Whole Wheat Pastas – linguine, lasagna, macaroni and angel hair noodles are always in stock in my house
• Quinoa – regular and flavored mixes
• Zatarans – Dirty Rice, Jambalaya mix, and other vegan options
• Soba Noodles
• Soy Sauce
• Teriyaki
• Peanut Satay Sauce
• Water Chestnuts
• BBQ Sauce
• Chili Sauce
• Garlic/Ginger Sauce
• Lipton Recipe Soup and Dip Mix (Vegetable)
• Better Than Bouillon – an absolute MUST – Vegetable, NO Chicken Base and NO Beef Base
  

SPICES

(These spices should be in every vegan kitchen)

• Cumin
• Garlic Powder
• Curry Powder
• Turmeric
• Basil
• Oregano
• Cilantro
• Parsley
• Ginger
• BBQ Spice Flakes
• Bacon Bits (Yes, these are almost always vegan)

Cereals/Breads

• We actually don’t eat cereal…however I do love as a night time treat Organic Raisin Bran
• Arnold Sandwich Thins
• Dutch Country Bread – I use this for my french toast and sandwiches…one of the only milk-free breads
• Unsweetened Almond Milk is our milk choice…however there is also:
• Rice Milk
• Hemp Milk
• and if you have to…Soy Milk
• No matter what you choose – get unsweetened!

Frozen Foods

• Gardein Sweet and Tangy BBQ Wings
• Mandarin Orange Crispy Chicken
• Chipotle Lime Crispy Chicken Fingers
• Home Style Beefless Tips
• Seven Grain Crispy Tenders
• Lightly Season Chicken Scalopini
• Beefless Burger
• Boca VEGAN Burgers
• Organic Veggies – they usually will only have 2 or 3 kinds (top of freezer usually one far end of freezer)
• Boca Ground Meat
• Smart Strips – Vegan Chicken Strip

DAIRY/FRIDGE

• Pillsbury Crescent Rolls (Yep! they are vegan)
• Soy Cream Cheese (not great for you but we are cream cheese addicts)
• Smart Balance – organic

Teriyaki “Beef” and Fried Rice

This original recipe actually came from Yvette Murray (thanks love), but today I changed it around a little bit and made it for my brother, his girlfriend Laura and Jay (all vegan as well), and it turned out great!

4 Servings – 45 minutes

• 4 Servings of Jasmin Rice – boiled and set aside
• 1 Large Onion (diced)
• 3 Green Onions (diced)
• 2 cups broccoli (cut up)
• 1 small can – water chestnuts
• 1/2 large green pepper (diced)
• 2 tbsp fresh garlic minced
• 2 Oz (estimate) of soy sauce
• 2 bags -Gardein – Beefless Tips
• Teriyaki Sauce of your choice – I LOVE Green Onion/Ginger Teriyaki Marinade

In a Wok or large pan heat an oil of your choice over medium heat(we always prefer coconut oil) and add garlic.  Add all diced veggies (onions, green onions, broccoli, water chestnuts and green peppers) and turn heat up to medium/high. Saute veggies for 4-5 minutes adding a little bit of soy sauce at a time.

In a separate pan heat beefless tips in a small amount of oil for 1 minute over medium heat.  Add the Teriyaki glaze until there is a good coating of teriyaki on the beef. Cook for 7-10 minutes on medium heat.

Once the veggies are cooked (I usually measure this by the broccoli turning a Bright green), add the rice to the mixture and add the rest of the soy sauce.  (I am an extreme flavor person so I add more soy then most..keeping in mind you are about to add the teriyaki flavored meat as well).

The rice should be evenly distributed through the veggies and evenly coated in the brown sauce.  Then add the Teriyaki Beef lightly mix by tossing the beef in once or twice, and then serve.