Chickpea “Tuna” Salad
This recipe has great tang from the mayo, a delicious crunch from the onions, sunflower seeds and carrots.
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Easy Chocolate Truffles
Amazing and delicious vegan chocolate truffles! So easy to make and even easier to eat!
Individual Cast Iron Skillet Apple Pie Recipe
I’m not sure about you, but I love apple pie and the best part about this recipe is the word “individual”. Yep, it’s an individual apple pie. That means you don’t need to share! Well, you can share but the word “individual” means only one fork is all you need. You’re welcome!
-Enjoy
Individual Cast Iron Apple Pie
Yummy and delicious individual apple pie. Super simple to make and even more fun to eat!
Ingredients
- 4 smaller apples peeled, cored and sliced into ¼" slices
- 1 cup sugar
- 2 Tsp. flour
- ½ Tsp. cinnamon
- ⅕ Tsp Nutmeg (optional)
- 1 Tbsp Lemon juice
- ¼ Tsp salt
- 1 package refrigerated pie crusts
- 1 Tbsp Sugar for sprinkling
- 2 Tbsp Almond milk For egg wash
- 1 Tsp agave nectar or maple syrup For this recipe I used agave nectar
Instructions
- Preheat the oven to 425 degrees F.
- Prepare pie crusts: Roll out 1 pie crust. Place 5" cast iron skillets upside down on pie crust and carefully cut out two circles ½" larger than skillet. (You will need the second pie crust for the top) Gently place pie crust in a skillet pressing into the bottom and up the sides.
- In a medium bowl mix sliced apples, sugar, flour, cinnamon, lemon juice and salt. Toss to coat.
- Divide apple mixture between skillets.
- Take remaining pie crust dough and place it on top of the pie filling. Crimp or pinch the sides together to create a seal. Using the tip of a sharp knife, cut 3-4 vent slits in the center of each pie.
- Brush with vegan egg wash (see above) over crust and sprinkle with sugar (optional). Place skillets on a baking sheet and bake in a 425 degree F oven for 20 to 25 minutes or until the crust is golden and filling is bubbly.
- Serve warm or room temperature with your favorite vegan ice cream if desired.
Cashew Cheese & Sausage Cups
These mini cups are filled with a smooth creamy cashew cheese and topped with a flavorful sausage mixture.
Plant Based Peanut Butter and Strawberry Smoothie
This smoothie is plant based, low fat and vegan. Did you know strawberries are full of vitamin C, manganese, folate (vitamin B9) and potassium? Amazing, how so much goodness can get packed into one beautiful strawberry. For this recipe, I replaced my “normal” peanut butter …
Jackfruit BBQ With Caramelized Onions and Jalapenos-Instant Pot
With the help of the instant pot, this is a one pot dish. I used the saute feature to caramelize the onions, garlic and jalapenos before adding the jackfruit. I cooked the jackfruit with the BBQ sauce which helped to intensify the smoky rich BBQ flavor. The pressure from the instant pot tenderises the jackfruit and brings all the flavors together. I topped the jackfruit with a wonderful and delicious coleslaw recipe by The Simple Veganista.
Jackfruit BBQ With Caramelized Onions and Jalapenos
This is a one pot BBQ meal. I caramelize the onions, garlic and jalapenos before adding the jackfruit. Cooking the jackfruit with the BBQ sauce intensified the smoky rich BBQ flavor. The pressure from the instant pot tenderizes the jackfruit and brings all the flavors together.
Equipment
- Pressure cooker
Ingredients
- 2 20 ounce Cans green jackfruit in brine (I used Trader Joe's)
- 1-2 Cloves Garlic
- 6 Hamburger buns
- 1/2 onion
- 1/2 Jalapeno
- 3 Drops Liquid smoke (optional)
- 18 ounces Barbecue sauce
- 1/4 Cup Water
Instructions
- Prepare your jackfruit: open both cans and drain and rinse. Cut off any hard sections and place the soft sections in a bowl.
- Slice onion into thin rings, dice jalapeno (remove seeds) and garlic. Put instant pot on saute mode and add the onion, garlic and jalapeno. Mix ingredients together adding water a few tablespoons at a time to keep mixture from burning or sticking to inner pot.
- Once the onion mixture has a nice brown color, add the jackfruit and mix to incorporate. Turn the saute feature off.
- Pour in approximately 1/2- 3/4 of the bottle of BBQ sauce (This is dependent on personal taste and how much sauce you like).
- Turn the instant pot on manual and set the timer for 5 minutes. Allow the the instant pot to come down to pressure naturally. (10-11 minutes)
- Turn instant pot off. Remove lid and mix the the jackfruit.
- Serve with buns and coleslaw
Strawberry and Cream Cheese Nice Cream with Graham Cracker Crumbs
This recipe is super fast and easy to make. With only 5 ingredients and a blender you can make this shake in no time. I love the freshness from the strawberries, the subtle taste of cream cheese and the extra crunch from the graham crackers. …
Puff Pastry with Cheese and Fig Jam
The flavor combination s absolutely divine. The fig jam adds a sweetness to the creamy melty cheese and the puff pastry is flaky and delicate.
Vegan Greek Meatballs with Creamy Tzatziki Sauce
These meatballs are legitimately fantastic. The flavor profile of fresh garlic, onion, and parsley combined with the warm spice of cinnamon makes these meatballs good enough to fool any non-vegan.
The smooth and garlicky tzatziki sauce is the perfect compliment for these incredible meatballs. You can make this sauce the night before and store any leftovers in a glass container with a tight lid for 2-4 days.
When making these meatballs, I highly recommend using Impossible Burger. Having tried other meat alternatives with this recipe, I found Impossible Burger had the best tasting result.
If you make them a little smaller they would be a superstar on any Charcuterie board (I love a good charcuterie). Add the tzatziki sauce in a beautiful side bowl, a little pita, maybe some olives and you have yourself one beautiful and delicious charcuterie!
Enjoy
Delicious Greek Meatballs with Creamy Tzatziki Sauce
The flavor profile of fresh garlic, onion, and parsley combined with the warm spice of cinnamon makes these meatballs good enough to fool any non-vegan.
Equipment
- Food Processor
Ingredients
- 1 Tbsp Flax meal
- 3 Tbsp. Warm water
- 1 Handful Spinach
- 2 Cloves Garlic
- 12 Ounce Package Impossible Plant Based Burger
- 1/4 Tsp. Dried basil
- 1/4 Tsp. Dried oregano
- 1/4 Tsp Dried thyme
- 1 Tsp. Tomato paste
- 2 Tbsp. Fresh parsley
- 1/4 Tsp. Red pepper flakes
- 1/2 Cup Panko bread crumbs If you don't have panko you can substitute bread crumbs
- 3 Mini Seedless cucumbers
- 14 Ounce Vegan sour cream (I used Simple Truth Organic)
- 1/2 Fresh Lemon Juiced
- 2 Cloves Garlic
- 3-4 Tbsp. Plant based milk (a neutral flavored milk works best for this recipe)
Instructions
- Preheat Oven to 450° and place oven rack in the center
- Mix together (Flax Egg) 1 Tbsp. flax seed meal and the 3 Tbsp. warm waterSet aside while you work on the rest of the recipe
- In a food processor place the following ingredients: 1/2 Onion1 Handful spinach2 Cloves garlicPulse until all ingredients are chopped and mixed together
- In a large bowl, add Impossible Burger, dried spices, fresh parsley, tomato paste, salt, panko, flax egg, onion, spinach and garlic mixture,add salt and pepper to taste. Mix all ingredients together until fully incorporated.
- Gently roll balls into 1" diameter(About the size of a golf ball. This mixture will make about 12). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 10 minutes. Flip them over and cook for another 5 making sure they don't get too brown.
- Meanwhile, make the Creamy Garlic Tzatziki Sauce. (This can be made the night before and stored in the refrigerator in a glass container with a tight lid).
- Slice cucumbers in half lengthwise. Scoop out any seeds even if they are small.
- Using food processor grate attachment, grate all 3 cucumbers. If you don't have a grate attachment a box grater will work.
- Place the shredded cucumber in the middle of a kitchen towel or paper towel and squeeze to remove extra liquid. Place shredded cucumber, sour cream, lemon juice, garlic and milk in a bowl and mix to incorporate.
- Transfur all ingredients into the food processor using an S-blade attachment. Pulse for 30 seconds until mixture is smooth. If the mixture looks to thick, add more milk one tablespoon at a time.
Chocolate Peppermint Nice Cream Shake
Who doesn’t love a great shake. This shake is made with only 4 ingredients and one blender. The combination of mint and chocolate go perfect together. Add a little whip cream or chocolate chips and you have yourself one delicious shake. Enjoy,
Simple Vegan Cinnamon Rolls with Cream Cheese Frosting
The cast iron skillets are a perfect vessel to hold all the bubbly goodness and the frosting is seriously over the top. It’s not overly sweet and it’s the perfect topping for the perfect cinnamon roll.
Cabbage Sausage Soup
This soup is full of flavor. The combination of cabbage, potatoes, carrots, smoked apple sausage, and fire roasted tomatoes are incredible together.
I’ve been known to eat this soup for breakfast straight from the refrigerator (No judgement please). That’s how good it is! You can eat it hot or cold. I can’t say that about every soup, but I can for this one.
Having made this recipe multiple times including a stove top version, I find using the Instant Pot is a huge time saver. Not only does it make for a faster meal but it tenderizes the cabbage making it perfectly soft every time.
If you don’t have an Instant pot, I would recommend using a slow cooker for 2-2 1/2 hours. This recipe is adapted from From OMG Good Instant Pot Meals by Jill McKeever.
Cabbage Sausage Soup
This soup is full of flavor. The combination of cabbage, potatoes, carrots, smoked apple sausage, and fire roasted tomatoes are incredible together.
Equipment
- Pressure cooker
Ingredients
- 3 Carrots Chopped
- 1/2 Cabbage core removed and chopped
- 1/2 Onion Diced
- 1 Can Fire Roasted Tomatos
- 3 potatoes peeled and diced
- 1/2 Cup Water
- 3 Links Smoked apple and Sage plant-based sausages
- 1/2 Cup Nutritional yeast
- 3-4 Drops Hot sauce
- 32 Ounce No chicken chicken broth
Instructions
- Cut cabbage in half, take out the core and chop into pieces. Add to the Instant Pot
- Dice onion and add to the instant pot.
- Peel carrots and potatoes chop both and add to the Instant Pot
- Chop 3 sausage links and add to the Instant Pot
- Add nutritional yeast, tomatoes, hot sauce, no-chicken broth and water to the Instant Pot
- Add salt and pepper to taste
- Cover with the lid then turn the lid clockwise to lock in place making sure the steam release handle is pointed to sealing.
- Press manual and adjust time to 15 minutes.
- When time is up, press (keep warm/cancel). Wait 15 minutes for the pressure to go down. Slide the steam release handle to the "venting" position and let out any remaining steam.
- Remove the lid and serve
Dad’s Favorite Enchiladas
I’m not sure what it is about family dinner night or cooking for friends that I enjoy most. Maybe it’s the energy of people laughing or sharing their daily lives that feels so good. Maybe, It’s the smell of food wafting from the oven or …