This is yummy, messy, and fun to eat! Another often requested lunch/ dinner in my house that is always satisfying. Great with a side of sweet potato fries!
- 1 Baguette, cut in about 5″ sections
- Mariana sauce
- 1 Onion
- 1/2 Green pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 package of Veggie Crumbles ( I used Tofurky)
- Salt and pepper to taste
- 3/4 cup unsweetened almond milk (add more if needed)
- 6 tbsp nutritional yeast
- 1 tbsp Earth Balance or other non-dairy buttery spread
- 1 tbsp all-purpose flour (or other flour)
- 2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Step1: Cut the onion and pepper into small pieces. With a little oil in a pan saute the onion, pepper and veggie crumbles. Put in the seasoning and heat until onion is translucent. Cut the sections of bread in the middle leaving one end attached. Toast the in the oven and keep warm.
Step2: Cheese Sauce In a skillet or pot, melt the Earth Balance over medium heat. In a medium sized bowl, whisk together the flour and milk until all clumps are gone. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire.
Step3: Spread as much mariana sauce on the bread as you’d like and top with the sautéed onion, pepper, and veggie crumble. Now pour on the Cheese!
Take a bite and grab a napkin!
Taco night is great any day of the week, it’s that quick go to meal that everyone loves. Use hard shell or soft tortillas to make this family favorite. Warning side effects make include huge smiles, and happy friends and family!
- 1 package of tofurky chorizo
- 1 head of lettuce, chopped
- 2 tomatoes, chopped
- 1 avocado (optional, but highly recommended)
- 1 onion, chopped
- Fresh cilantro, chopped
- favorite block of vegan cheese (grated)
- nondairy sour cream (I used follow your heart)
- 8 hard taco shells or soft tortillas
- hot sauce
Step1: Heat 1 tablespoon of oil at medium/high in a sauce pan. Put in the Tofurky chorizo and stir occasionally. While chorizo is heating chop all the toppings and grate the cheese, set aside. This is when you can worm the tortillas if you’d like. Now it’s time to assemble the tacos!
Serve with a side of rice and beans!
This dish is perfect for fall with seasonal veggies and that hint of autumn spice. I love root vegetables and this recipe spotlights a couple of favorites. Served as a side or eaten alone, you can be sure this one will become a tradition 🙂
- 2 cups of chopped cubed carrots
- 2 cups of chopped cubed yams
- Juice from 1 Orange
- 2 oz raisins (2 snack size boxes)
- 1/2 cup of coconut meat. (I scooped out of a fresh coconut, if you can’t find a fresh coconut you can probably find prepacked coconut.)
- 1/4 cup brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1 teaspoon of nutmeg
- 3 tablespoons of nondairy butter
- Walnuts to top (optional)
Step1: Preheat oven to 350 degrees. Cut carrots and peel and cut yams. Place in a casserole dish. Mix the brown sugar, coconut, cinnamon, ginger, nutmeg, butter, and the juice from the squeezed orange in a blender until ingredients and mixed together well then throw in the raisins.
Step2: Pour glaze over carrots and yams and mix well. Cover and place in the oven and bake for 45 mins to an hour.
Great as a Thanksgiving side!
Falafels are a very popular “fast food” in the Middle East and are quite tasty. Traditionally they are severed as a sandwich stuffed inside pita bread, but this is our own version!
Ingredients: Serves 2
- 1 16oz can of chickpeas (garbonzo beans)
- 1 medium onion, finely chopped
- 2 Cloves of Garlic, chopped
- 3 tablespoons of fresh parsley, chopped
- 1 teaspoon of cumin
- 2 tablespoons of flour
Toppings (you can use these ingredients or whatever veggies you have in your kitchen)
- 2 large soft tortillas
- cherry tomatoes (or any tomatoes you may have)
- 1/2 cup of onions, cut into small strips
- 1/4 cup of red, yellow, or orange pepper, cut in to small strips
- 3 Cloves of garlic, chopped
- Any kind of green, lettuce, spinach or mixed (I used a mixed spring for ours!)
- Tahini sauce (already made works just fine)
- Optional, but highly recommended: 2 sprigs of fresh dill
Step 1: Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about 15 mins. Drain and allow to cool.
Step2: In a medium bowl, combine chickpeas, garlic, onion, parsley, cumin, salt and pepper (to taste). Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls. Slightly flatten. Fry in 1 inch of oil at 350 degrees until golden brown (5-7 minutes).
Step3: With your oil still hot throw in your all your veggie toppings.(except greens) cook them for about 3- 4 minutes. Put your lettuce or greens on your tortilla and then put your falafels on. Now its time for the toppings and some tahini sauce. Garnish with some fresh dill and a slice of lemon. ENJOY!
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