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Vegan Tater Tot Casserole

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Mom’s old tater tot casserole is a comfort food icon and a dish that will warm the recesses of your heart. It was sure good tasting and full of love but not all that good for you.

Well, now you can enjoy this all-time favorite without the unhealthy side effects. Here is a recipe that hits all the taste buds as well as the texture and mouth feel. I hope you enjoy it as much as I do.

Ingredients:

1 32oz bag Tater Tots
2 tablespoons Vegan Butter (Earth Balance is the brand I use)
2 tablespoons flour
2 cups plain almond milk or other vegan milk (I use almond milk)
1 cup vegetable broth
1 teaspoon salt (optional) (I use seasoned salt)
3 tablespoons corn starch
2 tablespoons olive oil
1 portobello mushroom, diced
1/2 sweet onion, diced
3 cloves garlic, minced
2 cups ground crumbles
2 cups frozen mixed vegetables

Process:

Preheat oven to 350 degrees F.

In a medium saucepan, melt butter and add flour, stirring until a paste then cook for 1-2 minutes, don’t let it brown.

On medium-high heat; slowly add broth and then the milk a little at a time constantly whisking.

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Mix corn starch with cold water in a small bowl until it becomes a slurry. Add in cornstarch 1 tablespoon at a time, while heating to a boil, stirring constantly. Once it starts to boil, reduce heat to low, then taste. Depending on the saltiness of the broth you used, you can add 1 teaspoon salt and some black pepper to your taste.

In a skillet, saute the diced mushroom in 1 tablespoon of the olive oil until soft.

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Add cooked mushrooms to the soup mixture.

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Then, saute onions and garlic in the remaining 1 tablespoon oil, till onions are clear. Be sure not to scorch or burn the garlic because they will become bitter.

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Brown ground crumbles in a little oil then combine it with the onion & garlic mixture, also add the frozen vegetables to this mixture at this time.

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In lightly oiled 12″ x 8″ casserole dish, layer with the crumble mixture on the bottom, then the mushroom soup on top of that, and then completely cover top with frozen tater tots.

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Bake uncovered for about 55-60 mins. At the very end you can broil the top to brown the tater tots a bit more if you like them more crispy. Serve warm!

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New Vegan Show to Debut in July On A&E

A new Vegan life style series is debuting on the A&E channel July 27th @ 7:30am EST. The star and host of the show will be Nafsika Antypas. The show will be called PlantBased by Nafsika.

The show will have cooking demos, interactive segments, interviews with celebrity guests, nutritional experts and more, all while exploring the life style and living healthy.

I say its about time. Lets hope it does well and can continue on for years to come.

Below you will see the A&E show info.

TELEVISION SHOW: Plant-based, by Nafsika
RUN TIME: 30 Min
GENRE: Lifestyle / Food / Health & Wellness
AIRING DATES: July 27th, 2016 – August 31st, 2016
AIRING TIME: 7:30am – 8am
RECURRING DAY: Wednesday
WEEKS AIRING: 6

TOTAL ORIGINAL EPISODES: 12
REACH: 70 Million Households
REGIONS: National, United States

LISTINGS Cable / Satellite / IPTV
DIRECTV 266
DISH NETWORK 119
C-BAND AMC 18 Channel 201
AT&T U-VERSE 1272 / 272 (SD)
SOUTHERN FIBER NET: 1215 / 215 (SD)
(Available on most cable providers)

5th Annual Food Revolution Summit 2016 April 30th – May 8th Its FREE!!

The 5th Annual 2016 Food Revolution Summit is just two days away! If you want to be informed and empowered and if you want to find out how you can prevent heart disease, cancer, diabetes, fatigue, poor sleep and other heath issues with food as well as improve your over all life then the Food Revolution Summit is for you. The best part is that it is completely FREE!!!! And you don’t have to leave your home to take advantage of it!!

Listen, watch and learn right in front of your home computer!

Click Here To Go To The Website And Register

You will learn from 24 speakers and topics:

  • Dr. Dean Ornish, M.D. – The Four Pillars Of Lasting Health
  • Dr. Joel Fuhrman, M.D. – How to Eat And Live
  • Dr. Neal Barnard, M.D. – How to kickstart Your Health
  • Dr. Dan amen, M.D. – The Brain Warriors way
  • Dr. Jane Goodall, Ph.D., DBE – Sowing The Seeds Of Hope
  • Dr. Mark Hyman, M.D. – Foods That Harm & Foods That Heal
  • Senator Cory Booker – Sane Food Policy: We Can Do it!!
  • Vani Hari – Protect Your Family From Toxic Food
  • Andrew Kimbrell – The Truth About Genetically Engineered Food
  • Ritamarie Loscalzo, DC, CCN – Healthy Digestion for a Healthy Life
  • Dr. Michael Greger, M.D. – Affordable Super Foods For Lasting Super Health
  • Dr. Susan Peirce, Ph.D. – How To Achieve Permanent Weight Loss
  • Dr. David Perlmutter, M.D. – The Gut-Brain Connection
  • Gene Baur – How Compassion Can Change Your Life
  • Dr. David Katz, M.D. – The Optimal Diet For Human Beings
  • Ron Finley – Growing Healthy Food & Communities
  • Chris Wark – Use Nutrition To Fight Cancer
  • Ronnie Cummins – Cook Organic, Not The Planet
  • Marion Nestle – Taking On Big Soda (And Winning!)
  • Dr. Vandana Shiva, Ph.D – Stand Up For Your Planet
  • Dr. Mimi Guarneri, M.D. – Putting Integrative Heath To Work For You
  • Dr. Michael Klaper, M.D. – Our Best Hope For A livable World
  • Robyn O’Brien – Food Safety: What You Need To Know
  • Dr. Christiane Northrup, M.D. – Goddesses Never Age

Take advantage of these great minds in health, I know I am!

Click Here To Go To The Website And Register

 

 

 

 

The Vegan Egg – Review

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The vegan egg? Sounds like a contradiction. Well Follow Your Heart has a history of producing contradicting foods and this is a good thing. I just love this company and its products.

This product, the Vegan Egg is so close to the real thing its scary. As a matter of fact it was so much like scrambled eggs that I almost could not bring myself to taste it. (it kinda grossed me out, it being so close to real eggs)

I have scrambled them, making breakfast burritos and I have also baked with it making a pan of fresh corn bread which turned out wonderfully!

It comes packaged in an egg carton then sealed in a plastic bag and packaged with a little facts & tips paper flyer.

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Two level table spoons of the powder mixed with 1/2 cup of ice cold water makes 1 egg equivalent. There is enough powder to make a dozen eggs. The thickness of the hydrated mixture is thicker than a real egg, which made me double check the instruction to be sure I had used the correct amounts, and I had.

When I opened the bag I could smell a very distinct smell of eggyness (sulfur) which once the water was added and it started to cook went away.

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Below I show the different stages of the scramble, it does take a bit longer to scramble than a real egg. This first image below is about 2 minutes into the cooking.

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As it continues to cook it becomes thicker and starts to scramble like a real egg until you have what is seen below a vegan scrambled “egg”.

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The taste is not really strong of any flavor, actually it was mild to tasteless. The sulfur-eggy smell I had smelled when I opened the bag was completely gone.  The texture was definitely egg like as well as the mouth feel. I rolled this scramble into a breakfast burrito and it was good. It also really worked well in a pan of corn bread I made, it was outstanding.

All in all I am looking forward to making more things with it, experimenting with it in recipes that normally require eggs. I am sure we will be seeing a lot more Vegan recipes using this product very soon.

I think it is a great addition to any Vegan’s pantry. I know it has won a place in mine.

Vegan Gourmand’s Beefless Stroganoff

Growing up in a non-vegan household in the 70s, my mother would make beef stroganoff. As a kid I really didn’t care too much for it but it was what was for dinner so I ate it. Now, as a Vegan adult somehow I find it to be a comfort food for me. I haven’t had a stroganoff since I was a kid but thought it couldn’t be too hard to replicate a beef stroganoff with all the creamy flavors but as a vegan dish. So here is the recipe I finally came up with and enjoy when I get in the mood for beef stroganoff. It has all the flavor notes and rich creaminess I remember as a kid. Enjoy! Side Note: I know I usually always post images of my recipes but the last time I made this I was soooo excited to have some I completely forgot to take any pictures, sorry….sometimes my stomach overrides my brain.

Ingredients:

1 package (4-5 cups) of your favorite pasta, I use Barilla Rotini (or I like to make garlic or regular mash potatoes and pour the stroganoff over the top)

1/4 cup vegan butter (I use Earth Balance Soy Free)

1 medium sweet onion, diced

3-4 Portobello mushrooms (I have also used Gardein Beefless Tips instead of mushrooms, although you do need to change the process a bit, cooking & browning them separately from all the other ingredients)

3 large garlic cloves, minced

Olive oil or vegan butter for sauteing

1 tablespoon vegan Worcestershire sauce (Just read the ingredients on the bottles at the supermarket to make sure it does not have anchovies in it, some brands do, some don’t. I use the Kroger Brand)

1 12oz tub of vegan sour cream (I use Tofutti Sour Supreme Brand)

2 1/2 cups of vegetable broth (I use organic Vegetable broth)

2 heaping tablespoons of powdered vegan beef style broth seasoning (I use McKay’s vegan special instant broth and seasoning)

2-4 tablespoons of corn starch with water for thickening

Directions:

Start to boil your pasta.

Rinse and clean mushrooms then slice them either in chunks or strips.

Saute the onion and mushrooms together in a little olive oil or vegan butter until onions are translucent and mushrooms have cooked their liquid out.

Add the minced garlic and continue to saute for 1-2 minutes. Remove from heat.

In a medium sauce pan or large skillet add broth and whisk in the powdered vegan beef style broth seasoning then bring to a boil, then lower heat to med-low and add the Worcestershire sauce.

Combine the mushroom mixture into the broth mixture.

In a small bowl or cup mix some water with the corn starch to make a thin slurry. Stir the slurry slowly into broth and then turn the heat back up to a slow boil, stirring constantly. Do this until you get a thicker consistency.

Turn down heat to low and stir in the 1/4 cup vegan butter until incorporated.

Stir in the vegan sour cream until completely incorporated. Do not allow it to boil. Salt and pepper to taste and serve immediately over noodles or mashed potatoes.

 

 

 

 

Vegan Southern Fried “Chicken”

Greetings Everyone!

I was surfing YouTube, watching some videos about cooking Seitan and I came across this one for Vegan Southern Fried “Chicken”.

It was so unique that I thought to myself, “This is something I must share with all my friends that follow me on Word Press!”

So sit back and enjoy this unique way of preparing and serving Seitan.

Vegan “Chick’n” Piccata

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Here is a classic Italian entree that is made with Gardein chick’n and is outstanding.

4 4oz Gardein “Chicken” style breasts
2 cups all-purpose flour
8 tablespoons vegan butter I use Earth Balance
5 tablespoons extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup vegetable stock
1/2 cup dry white wine I use Chardonnay
1/4 cup capers rinsed and drained
3/4 teaspoon minced garlic
3/4 teaspoon chopped shallot
1/8 cup sugar, if needed

1. Defrost and season the Gardein breasts with salt and pepper. Dredge them in flour and shake off any extra being very careful because the breasts can crack and break very easily.

2. In a large skillet melt 3 tablespoons of the vegan butter with two tablespoons of olive oil over medium heat.

3. When you see the pan start to bubble, add the floured breast to the pan carefully, cook them until brown on both sides. Remove the breast onto a paper towel.

4. Lower the heat to low and add the lemon juice, stock,wine, capers, garlic, and shallots.

5. Bring heat up to med and bring sauce to a boil, be sure to scrape the brown bits from the bottom of the pan.

6. Check the flavor of the sauce and add some salt or pepper if needed. If the sauce is too lemony or bitter add some sugar to mellow it.

7. Continue to cook the sauce and let it reduce and thicken a bit, about 3-4 minutes till garlic and shallots soften a bit.

8. When your ready to serve, add the breast back into the pan with the sauce and heat them back up.

9. Plate the breasts then spoon the sauce over the breasts and serve.

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Thai Black Pepper and Garlic Tofu

This recipes was created by Susan Voisin at Fat Free Vegan.com This site has hundreds of healthy vegan recipes. It’s a great resource. She also has a blog. I hope you enjoy this great recipe!

Black pepper provides a different kind of heat than chile peppers, but people who are sensitive to spices may still find this too hot. So start with the lesser amount of black pepper and add more to taste. Those of you who like fiery dishes may want to increase the chile sauce, but try not to overpower the black pepper.

TOFU AND SEASONING
1 14 oz package extra-firm tofu
1 Tbs soy sauce (or gluten-free tamari)
2 Tbs water
2 large cloves garlic, pressed
1 tsp black pepper, freshly ground
1 tsp rice vinegar
VEGETABLES
1 small onion, halved and sliced into thin wedges
1 large bell pepper, sliced
6 cloves garlic, minced or pressed
3 oz shiitake mushrooms, sliced
8 oz kale (about 1 bunch), stems removed and leaves thinly sliced
1 bunch asparagus, trimmed and cut into 1 inch pieces
additional broth or water, as needed
SAUCE
1 1/2 Tbs soy sauce (or gluten-free tamari)
1/2 cup vegetable broth
1 tsp sriracha or other chile sauce (or to taste)
1/2 to 1 tsp black pepper, freshly ground
2 tsp cornstarch

1. Cut the tofu into 1/2-inch slices. Gently press each slice between paper towels to remove some of the moisture. Then cut each slice into rectangles. Place into a ziplock bag. Combine tofu seasoning in a small bowl and pour over tofu. Seal bag and gently turn it over until tofu is completely covered in seasoning. (You can do this ahead of time and allow the tofu to marinate for a stronger flavor, but it’s not mandatory.)

2. Preheat oven to 400F. Line a baking sheet or dish with parchment paper. (A silicon mat will also work, but parchment on a rimmed metal baking sheet yields the crispiest tofu with no sticking.) Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. Remove from oven.

3. While the tofu is cooking, chop all the vegetables and combine the sauce ingredients in a small bowl. About 10 minutes before tofu is done, preheat a large, deep non-stick skillet or wok over medium-high heat. Spray or rub it with oil if you wish, but this is optional. Have about a half cup of water or broth standing by. Add the onion and cook for a couple of minutes until it begins to become translucent. Add a tablespoon of water or broth if it starts to stick. Add the bell pepper and stir-fry for another minute. Then add the garlic and mushrooms and cook another two minutes, adding liquid by the tablespoon if needed.

4. Stir in the kale, add about 2 tablespoons of liquid, and cover quickly. After a minute, stir and add liquid if necessary. Cook covered for another minute and then add the asparagus and a little more liquid. Cover and cook until asparagus is tender-crisp, about 2 minutes. Add the sauce and cook until it is heated through. Serve the vegetables with tofu on top, or stir the tofu into the vegetables and serve over rice or pasta.

Note: Use whatever green vegetables you like instead of the kale and asparagus. Bok choy and broccoli or green beans are a delicious combination.

Servings: 4

Fully Raw Cherry Cheesecake Recipe

With cherries in season, I saw this video online and just had to share it with you.

Fully Raw Kristina has really hit a home run with this one.

It looks soooo good!

Enjoy the video.

 

Man Pans – Healthy, Eco Friendly, Stick Resistant Cookware Made in the USA *UPDATED 8/3/16*

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UPDATE: ManPans is changing… back to their parent company, Lloyd Pans.

 
The Lloyd Pans Kitchenware website is fully stocked. Same products, same service, just a different brand with more selection.

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Eating healthy can be tricky, but finding healthy cookware with all the great qualities you would want in cookware can be down right frustrating.

I know.., it took me quite a while to finally decide on cookware. I had five requirements; it had to be stick resistant, tough (I wanted to be able to use metal utensils) as well as being healthy to cook in and eco friendly and oh ya.. I wanted it to be made in the good old USA.

It was quite a list and I did not find any cookware that meet all my requirements for quite a while until I found Man Pans.

You see, the problem with most other non-stick cookware is that they are coated with a non-stick surface that contains PTFE (Polytetrafluoroethylene) the best known brand name of PTFE-based formulas is Teflon. Some also contain PFOA (Perfluorooctanoic Acid) both of which leach their toxins into your food.

They also scratched easily so you had to use plastic or wood utensils when cooking with them.

I also found that if they weren’t Teflon or something close to that, everything would stick.

Notice that Man Pans don’t claim to be “non-stick” but “stick resistant”. The stick resistance of the pans surface is like a well seasoned cast iron skillet. Its not an oily petroleum feeling like Teflon is. It’s their Gem-X2 coating, a two layer sapphire/quartz-like natural mineral finish.

I have had food stick to the pan in some instances, usually because I had the heat too high or I did not wipe the pan down with a little oil first. There is a slight learning curve to cooking with these pans, they heat up quick and stay hotter longer.

Here is what makes Man Pans different:

I have been cooking with my Man Pans for about 10 months or so now (at the time of this post) and I just love them! I first bought the Asian Wok and tried it out with a great big batch of fried rice then some stir fry and it preformed so well that I went online and bought a complete set. I also eventually bought their bakeware as well.

Check Out This Promo Video From Their Site

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I just love my 12″ fry pan skillet. It’s great for frying or sauteing up most anything.

It’s very durable and darn near impossible to scratch, check out this video!

Watch as the wok is used in a commercial kitchen.

Watch as an omelet is cooked in one of their Man Pans (sorry about the egg thing)

Watch as the 10″ saute pan is used to sear and then make a sauce (sorry about the meat thing)

Be sure to check out all their videos on their video page.

There is however one drawback to Man Pans, you have to hand wash them. They can not be put in the dishwasher because the dishwashers harsh detergents will damage the coating. It is possible to have them recoated if necessary.

Here are the need to knows right from their website. (Red font added by me)

Need-To-Knows

Beauty Marks: We believe the Gem-X2 finish quality of our pans gives you the most beautiful cooking results imaginable. Our exclusive manufacturing process leaves an occasional harmless streak, smudge or rack mark on the cookware and we don’t over finish them with unnecessary pretty coatings. We call these our “Beauty Marks”.

These pans conduct heat extremely well: Start by turning your burner down to about 50% of the heat setting you would normally cook with and change if needed. If you turn the heat up too high, food will burn and stick to the pans.

Make sure you do not wash the pans in a dishwasher..hand wash only: Dish-washing detergent contains caustic acid that will harm the finish over time, and does void the warranty. If you do get some food residue, try boiling an inch of water in the pan to loosen the residue. If any remains, you can vigorously rub dry salt in a dry pan with a cloth to remove it. Be sure to wipe a light coat of oil on the pan after cleaning and prior to the next use.

Use a light wipe or spray of oil when cooking: These pans are not completely non-stick, but do have a release finish and provide a release similar to a well-seasoned cast iron pan. We don’t recommend soy-based oil as that tends to get sticky. If your bottle of vegetable oil from the store doesn’t list a source on the front, check the label-it’s likely soy.

There is so much more that could be said about Man Pans so go to their site, cruise around and learn all about the company and their products.

 

(NOTICE: I have no connections to and receive no benefits, monetary or otherwise from Man Pans for this review.)

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