Vegan Egg Roll in a Bowl

• 1/4 cup reduced sodium soy sauce
• 3 tbsp. sweet chili sauce
• 1 tbsp. seasoned rice vinegar
• 1 tsp. cornstarch
• 1 tbsp. avocado oil
• 1 small yellow onion, chopped
• 1 large bunch green onions, white and light green parts only, chopped
• 1 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 - 12 oz. block extra firm tofu, pressed
• 1 - 14 oz. bag coleslaw 
• Sriracha, to taste

First, prepare the tofu by draining it and pressing it for 20 minutes.

Meanwhile, in a small bowl, whisk together the soy sauce, sweet chili sauce, vinegar and corn starch. Set aside.

Heat a large skillet over medium heat and add 1 tbsp. oil.  Add the yellow onion, green onions, garlic and ginger and saute for about 5 minutes, until onions become translucent.

Reduce heat to low and use your hands to crumble the tofu into the pan.  Cook until tofu begins to brown, about 10 minutes. Pour in half the sauce mixture, stir to combine, and continue to saute for another 2 minutes.  

Increase heat up to medium and add the cabbage to the pan.

Saute until tender, about 5 minutes.  Stir in the remaining sauce and mix everything together.  

Drizzle sriracha over the top and stir to combine.

Enjoy!

🍌 Hawaiian Apple Banana Bread 🍌

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 11 very ripe apple bananas
• 3 cups all purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tbsp. vanilla extract

Preheat Oven to 350F.

Cream together the butter and sugar.  Add eggs and bananas, mix well.

Add flour, baking soda and salt, mix well.  Add vanilla, mix until well combined.  Do not overmix.

Pour into two greased 9x5 nonstick loaf pans.

Bake for 60 minutes.  Let sit in the pans for 10-15 minutes and then transfer to wire racks to cool.

Savory Coleslaw

 

• 1 - 14 oz. bag coleslaw mix
• 1/4 cup finely chopped shallots
• 2 tsp. Dijon mustard
• 2 tbsp. white wine vinegar
• 1/2 cup vegan mayo
• 1/2 tsp. salt
• 1/2 tsp. celery seeds
• Freshly ground black pepper

Whisk the shallots, mustard, vinegar, mayo, salt, celery seeds and pepper in a large bowl.  Add the coleslaw mix and stir to combine.  Let sit in the refrigerator for at least 30 minutes, to overnight, before serving.

Enjoy!

Slow Cooked Impossible Beef, Tomato, Veggie, Acini di Pepe Soup

• 1 - 12 oz. package Impossible LITE beef
• 2 - spicy Impossible sausage links, from a pack of 4, casings removed
• 1 tsp. salt
• 1 cup chopped red onion
• 1 cup chopped celery
• 1 cup chopped baby carrots
• 1 - 28 oz. can crushed tomatoes with oregano & basil
• 32 oz. vegetable broth
• 2 bay leaves
• 4 oz. Acini di Pepe pasta, dry

Heat a large skillet over medium heat and generously spray with avocado oil spray. Crumble the sausage into the pan, breaking it up with a wooden spoon.  Add the Impossible beef and season with 1 tsp. salt.  Break the beef up into small bits, stirring the sausage and beef together.  

Add the onion, celery and carrots and saute until starting to soften, about 5 minutes.

Transfer the beef, veggie mixture to a crock pot sprayed with avocado oil spray.

Add the tomatoes, broth and bay leave and stir to mix well.  

Cover the crock pot and cook on low for 5.5  hours.

Add the pasta to the crock pot and cook until pasta is tender, about 20 minutes.  Keep on warm until ready to devour!!

Remove the bay leaves and enjoy!

🌶️ Deliciously Spicy Plant Based Chili 🌶️

• 1 red onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, peeled and chopped
• 1 tbsp. chopped garlic
• 1 - 12 oz. package Impossible LITE
• 1 - 6 oz. can tomato paste
• 3 tbsp. chili powder
• 2 tbsp. oregano
• 2 tsp. smoked paprika
• 2 tsp. cumin
• 1 tsp. cayenne pepper
• 2 bay leaves
• 1 - 28 oz. can crushed tomatoes
• 2 - 15 oz. cans black beans, rinsed and drained
• 1 - 15 oz. can pinto beans, rinsed and drained
• 1 - 15 oz. can kidney beans, rinsed and drained
• 1 - 4 oz. can chopped mild green chiles
• 2 tbsp. barbecue sauce
• 2 tbsp. sriracha sauce
• 2.5 cups reduced sodium vegetable broth, divided

Heat a large pot over medium heat and generously spray with avocado oil spray.  Add the onions, celery, carrots and garlic to the pot and saute until starting to soften, about 8 minutes.

Push the veggies to the side of the pot and add the Impossible to the pot, breaking it up with a wooden spoon until fully cooked, about 4 minutes.

Stir in the tomato paste and mix well.  And 1/2 cup of the broth into the pot and stir to mix well. Add the chili powder, paprika, cumin, oregano, cayenne and bay leaves, and stir to mix well.

Add the crushed tomatoes, beans, green chiles, barbecue sauce and sriracha and stir to mix well.  Pour in the remaining 2 cups of broth and stir.  Bring to a simmer and allow to simmer for 30 minutes.

Serve with toppings such as chopped green onions, vegan cheese, vegan sour cream and avocado chunks.

DELISH!!!

Christmas Feast 2023

 

King Crab Legs

• 3.25 lbs. king crab legs
• plant based butter (or regular butter), for serving

Preheat oven to 350F.

Fill about 1/4 inch of water in a 9x13 baking dish. Lay the crab legs in the water. Cover with foil.  Pop it into the oven and cook for about 15 minutes, until crab is warmed through.

Broccoli Orzo

• 1/2 lb. dry chickpea orzo pasta
• 4 cups fresh broccoli florets, rinsed and trimmed
• 1 cup chopped red onion
• 1 tbsp. minced garlic
• 1/2 cup grated vegan parmesan cheese
• 2 tbsp. plant based butter
• 1/2 tbsp. avocado oil
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Cook orzo according to package instructions.  Drain and set aside.

While the orzo is cooking, steam broccoli until just tender.  Be careful not to over-steam, making it mushy.

Heat a large skillet over medium heat.  Add butter and oil, melting the butter.  Add onions, cooking until tender.  Stir in minced garlic and cook one minute.  

Toss the cooked broccoli and orzo into the skillet and season with crushed red pepper, salt & pepper.  Sprinkle the parmesan over the top and stir to combine.

Green Beans Almondine

• 2 tbsp. plant based butter, divided
• 1/2 cup slivered almonds
• 1 tbsp. avocado oil
• 12 oz. fresh green beans, rinsed and trimmed
• 1/3 cup water
• 1 tbsp. lemon juice
• 1/2 tsp. salt
• 2 tsp. minced garlic

Melt 1 tbsp. butter in a large skillet over medium heat.  Add the sliced almonds, stirring frequently, until toasted, about 4 minutes.  Remove from skillet and set aside.

Add 1 tbsp. avocado oil to the same skillet.  Add the green beans, water, salt and lemon juice and toss to combine.  

Place the lid on the skillet and cook for 9 minutes, stirring occasionally, until green beans are tenter. 

Remove lid and continue cooking until the water is evaporated.  Stir in remaining tbsp. of butter and minced garlic.  Saute for 1-2 minutes, until garlic is fragrant. Stir in the toasted almonds and serve.

Christmas Brussel Sprouts

• 1.5 lbs. fresh brussel sprouts, rinsed and trimmed and cut in half lengthwise
• 8 slices Lite Life plant based bacon, cooked, cooled, and chopped
• 2 tsp. avocado oil 
• 3 tsp. plant based butter, divided
• 1 shallot, minced
• 1 tsp. minced garlic
• 1/2 cup vegetable broth
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Heat the oil and 1 tsp. butter in a large skillet over medium heat.  Add the shallot and garlic and cook until fragrant, about 2 minutes. Add the brussel sprouts and continue to cook, stirring frequently, 3 minutes.

Add the broth, salt & pepper to the pan and stir to combine.  

Cover and cook until brussel sprouts are tender, about 15 minutes. Stir in remaining 2 tsp. butter and the cooked bacon.  Continue to cook until butter is melted and bacon is warmed.

Merry Christmas!!

Low Carb, Plant Based Taco Stuffed Peppers

•  1 - 12 oz. package Impossible LITE
• 2 links spicy Impossible sausage, casings removed
• 6 bell peppers
• 1 cup salsa
• 2 tsp. paprika
• 2 tsp. chili powder
• 2 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 1/2 red onion, chopped
• 1 - 10 oz. package frozed riced cauliflower, cooked according to package directions
• 2 tbsp. chopped green chiles
• 1 - 14.5 oz. can diced tomatoes
• 2 tbsp. taco seasoning 
• 1 cup vegan shredded cheese

Preheat oven to 375 F.  

Spray a 9x13 baking dish with avocado oil spray and pour the salsa into the dish, spreading it out in an even layer.

Slice the tops off the bell peppers.  Remove the seeds and membranes from inside and line them up in the baking dish.  

Chop the tops of the bell peppers and set aside.

Heat a large skillet over medium heat and generously spray with avocado oil spray.  Add the Impossible beef and sausage to the pan, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.  Season with the paprika, chili powder, garlic powder, cumin, coriander, oregano and cayenne.  Stir to mix well.  Move seasoned "meat" to a plate.

Re-spray the same skillet with avocado spray.  Add the cooked riced cauliflower, chopped red onion, chopped bell pepper tops, green chiles and diced tomatoes to the pan.  Season with taco seasoning and cook, stirring frequently, until onion and bell peppers are softened, about 5 minutes.  Stir the seasoned "meat" into the skillet with the veggies and mix well to combine.  

Fill each pepper with this mixture, pressing down to tightly fill.  Cover with foil and bake for 30 minutes. 

Pull the dish out of the oven, remove the foil, sprinkle the vegan cheese over the tops and pop it back into the oven for 10 minutes. 

Enjoy!