Tuesday, February 1, 2011

Vegan "Beef" and Black Bean Tostada!

Amazing Vegan comfort food is so easy and so yummy. It is important to me to always use the freshest ingredients and of course by local and organic as best you can.


~Corn Tortillas - however many you plan to make or eat.
~ I can black beans
~ Store bought Salsa- Newmans makes a great vegan all Natural one
~1 bag boca meat crumbles
~1 tablespoon olive oil and 1 tablespoon minced garlic.

For Garnishing on Tostada:
~ Mustard greens
~2 small roma tomatoes
~3 scallions chopped
~ 2 avocados mixed with 1 tsp of salt, pepper
and hot sauce for guacamole topping.

1.) In a large skillet pan- heat olive oil ,
garlic and boca crumbles over medium heat until
Boca crumbles are completly cooked and browned.

2.) In a large mixing bowl, combine cooke crumbles
and 1 can of drained and rinsed black beans.
Place aside

3.) In large skillet pan - heat corn torlillas
just enough so they get slightly crispy -
only about a minute on each side over medium heat.

4.) Combine diced avocado, salt, pepper and a few dashes
of hot sauce in a small side bowl.

5.) Spread about a 1/4 cup of salsa on top of heated tortilla.

6.) Put a scoop of bean and crumble mixture on top
of salsa- about 1.5 cups.

7.) On top of the bean and crumble mixture- spread a few tablespoons
of guac mixture, and then garnish with a few mustard greens,
scallions and sliced tomatoes.

This is a healthy and lowfat take on a very traditional mexian dish.
Hope you enjoy and share with your friends.

I enjoyed making this - and my husband swears it is one of the
best dishes I have ever made :)

Thursday, January 20, 2011

Gluten Free Vegan Pie Crust

Vegan Gluten-Free Pie Crust
¾ c Bob’s Red Mill all purpose gluten-free flour
¼ c brown rice flour
¼ c besan (chickpea flour)
¾ tsp guar gum
½ tsp salt
½ tsp raw sugar
½ c Earth Balance
¼- ½ c ice

~this recipe yields one crust–to make a double crust for an apple pie or something like that, double the recipe.

Mix flours, guar gum, sugar, and salt in a large bowl; add the EarthBalance in tablespoon chunks, and use a pastry blender to blend until the mixture resembles coarse meal.
Add ice water slowly, while gently stirring with a spatula just until dough holds together without being wet or sticky. Be careful not to over-work the dough. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Form dough into a ball. Flatten into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

Bake at whatever temp and time your recipe calls for.

Saturday, October 2, 2010

Low Sugar Vegan Cherry Pie

Low Sugar Cherry Pie

This was a rainy day creation.
I made a cobbler like topping
that was so yummy and made this pie
taste even more sinful!
~ pie crust( see my recipe on prvious post)
~2 cans of plain, unsweetened pitted, tart cherries in water( organic always best)
~1 1/4 cups of Stevia- a natural sugar substitute.
~1/4 cup flour
~a pinch of salt (1/4 tsp?)
~2 tsp almond extract
~4 Tbsp arrowroot or other thickener of choice.

Combine all ingredients into the pie crust.
Add cobbler top( optional- recipe listed below)
and bake for 25 minutes at 350 degrees!

For Cobbler topping(optional) :

~ 1 cup of water
~1.5 cups of flour
~2 teaspoons vanilla extract
~1/2 cup Earth Balance- or margarine of your choice
~ 1/4 cup Stevia

- combine all cobbler top ingredients together in a bowl
and I find the best way to mix and create the crumble effect is to just use
my hands.
When it seems well mixed- crumble on top of pie before baking!

Enjoy! Goes great with Soy Whip or Vanilla Coconut Icecream!

Wednesday, September 15, 2010

Super Easy Vegan Pie Crust

Easy Vegan Pie Crust Recipe

I have decided to start making my own pie crusts mainly because it will make for fresher and healthier pies. This is a basic crust recipe that you can use with savory or sweet pies.

Now dont get me wrong, for my lazier days, I am certainly gonna rely on my pre made frozen ones.
But if you are up to it, you can make a bunch of these and freeze them for the pies of your future.

Here is the simple ingredients and directions:

  • 3 cups whole wheat pastry flour
  • 1 teaspoon salt
  • ¾ cup margarine
  • 5 to 6 tablespoons cold water

  1. In a medium bowl with fork, lightly stir together flour and salt.
  2. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs.
  3. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
  4. With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).
  5. For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
  6. On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
  7. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
  8. For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
  9. With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
  10. Fold overhang under; pinch a high edge. Bake pie as recipe directs.
ENJOY the yumminess :)

Friday, September 10, 2010

Dreaming of Fall Veggie Pie

This is comfort food at its very best. While daydreaming of fall weather and being very hungry I came up with this yummy Veggie pie- made with almost all organic veggies, low sodium, and low oil and margarine- so overall the pure flavors of the veggies come out and its lower in fat and not as processed.                             
( organic and local are of course the best)
~ 1 12" Pie Crust( I use organic frozen)
~5 large Red Taters peeled and cut in half
~ 2 large collard green leaves
~1/2 zucchini- sliced thin and round
~1/2 squash- sliced thin and round.
~ 1 cup sliced mushrooms
~ 1/2 cup peas- I used frozen organic.
~1/2 cup yellow onion diced
~ 1 cup margarine
~ 1 cup Organic Hemp Milk ( or any milk substitute- i like Hemp Milk with this pie)


1.)  Boil Potatoes in large pot until they are tender and ready to be mashed
( about 25 minutes)

2.)  Drain Potatoes and place back in pot -
add 1/2 the cup margarine and the Hemp Milk
and Mash away! - and set aside for now
****Optional add in- I add a small amount of sea salt and pepper
and some fresh chopped garlic as well.

3.) In large frying pan or wok use 1/2 cup of margarine and
combine all other veggies- I usually add onions first and
collards last. I just let collards wilt a tad and finish.
I never over cook them  especially since this will all be baking in
the oven and cook even more.

Total time in sauce pan is about 2-3 minutes

4.) Add mashed taters mix into pie crust- about 1-2 inches think
depending on what looks good to you.

5.) Add all other veggies to the top of
the tater mix.

6.) Place pie on a baking sheet - in case any spills happen
during baking

7.) Place in 375 degree oven and bake until crust turns brown.
I bake mine for 15-20 minutes.


Vegan Coconut Pudding Pie

There is nothing that makes me happier than pudding
and coconuts,,,so why not combine them together :)


~ One Graham Cracker Crust Pie Crust.
( I bought one pre made instead of making one-
a nice lil short cut)

~ I pack of vegan coconut pudding mix
( most health food stores carry this in their dessert isle)

~ 1cup of shredded dried coconut

~ 1-2 cups oraganic Almond Milk
( the amount depends on what the pudding packet calls for)
I always add 1/4 cup less- to make the pudding mixture thicker.


1.) Follow instructions for pudding on packet
- I always get the kind that requires no stove top cooking
and you just add almond milk to powder mix.

2.) Combine coconut shreds into the pudding mix
and mix well

3.) Fill graham cracker pie crust- and top off with more
coconut on top for decoration.

4.) Place in fridge for about 45 minutes- 1 hour....
or until pie seems firmer and ready to serve.

******I also like to add dark chocolate vegan chips
or use a chocolate graham crust as a way to switch it up.

My oh My ,,,Sweet Potato Savory Pie!

This recipe was so good that the two pies I made were eaten in one night. My hubby and I ended up each eating one. It was so yummy,,,and perfect for the fall!            

~2 Frozen Pie crusts- unless you are crafty and can make your own ;)
~ 3 large sweet potatoes
~ 2 cup black beans
~ 5 large collard green leaves
~ 1 cup corn
~ diced oniions- i use red onion- about 1/2 cup
~ 1 cup diced broccoli
~ 1/2 cup Almond milk
~ 2 tablespoons vegetable oil
~ about 1/2 cup margarine
~ salt and pepper and tyme- i dont measure these- just add your desired amount.

1.) Boil Peeled and diced Sweet Potatoes- until they are mashable- about 20 minutes- 25 minutes

2.) While taters are boiling add veg oil to large frying pan or wok

3.)Add in the onions, broc, cut up collard greens, salt and pepper and tyme.
~I cook just until the collards wilt a bit- but only takes a few minutes.

4.) In a large mixing bowl combine cooked potatoes, almond milk, margarine and
~if you like- some salt and pepper.

5.) Put yummy mashed sweet potato mix in pie crust- a nice 1-2 inch layer.

6.) Then on top the the sweet potatoes- put the veggie mix of collards, onions
and broc on top.

7.) Finally add the black beans and corn to top everything off.

8.) Place the pies in 375 degree oven until the pie crust browns.

****We served ours with a mushroom gravy- and it was awesome!