Friday night hubby and I enjoyed some veggie dogs in our favorite New England (top split) hot dog buns. Since the buns out numbered the dogs I decided to find another use for them. Then I got to thinking what other things do you usually find in a hot dog roll? LOBSTER Salad! The sea vegetable flakes give the chickpeas a fish taste and the minced sundried tomatoes against the white vegenaise mimics the colors of a lobster roll.
Ingredients:
1 15-oz can of chickpeas, drained and rinsed
2 carrots, minced
2 celery stalks, minced
2T onion, minced
1/2T Triple Blend Flakes (or kelp flakes)
10 sundried tomatoes, minced
1/4 Cup vegenaise or your other favorite vegan mayo
salt and pepper to taste
Directions:
Mix all the ingredients together mashing the chickpeas a bit with the back of your spoon. Stuff this mixture into a New England Style hot dog bun because it just wouldn’t be the same in any other roll.
These mushrooms make a great appetizer for any dinner or cocktail party. You can make the stuffing ahead of time and fill mushrooms and bake before your guest arrive. The stuffing would also be delicious in zucchini boats and stuffed squash. You could also stuff portobello mushrooms and serve with your favorite sides as an entree.
Makes 4-6 Servings
Ingredients:
16 white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine (you could also use sherry or vegetable broth)
1 vegan Italian Sausage (I used Field Roast), minced
6 scallions, minced
2 garlic cloves minced
2/3 cup panko bread crumbs
4 tablespoons of vegan cream cheese
2 tablespoons nutritional yeast
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Add the sausage, mushroom stems, garlic and green onions cook for 5-7 minutes, stirring occasionally.
Add the panko crumbs, stirring to combine evenly with all the other ingredients.
Turn the heat off and stir in the cream cheese until it has melted and made the sausage mixture creamy.
Place in a medium bowl and stir in the nutritional yeast, salt and pepper. Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.
Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
My husband and I are headed to Boston this weekend for a leisurely weekend away and I had a bunch of produce to use up. This morning I decided since I was going to be out of the house all day that it would be good to get something prepped for dinner ahead of time. We have been trying to eat high raw now that our winter CSA is over and we don’t have ridiculous amounts of rutabaga and turnip to use every week. This recipe is almost raw with the exception of the nutritional yeast which gives it a yummy cheesy flavor.
Ingredients (makes 2 large portions or 4 sides):
2 medium zucchini, sliced into 1/4 inch rounds
8oz button mushrooms, cut in half (you can also try baby bella or portobello if you’d like)
1 red bell pepper, chopped into medium sized chunks
1/4 cup nutritional yeast (if you want to make this totally raw you can omit this ingredient)
1/4 cup cold pressed olive oil
3T lemon juice
1t onion powder
1t garlic powder
1/2t salt
1/4t black pepper
Directions:
Toss the veggies with the nutritional yeast, olive oil, lemon juice, onion powder, garlic powder, salt and pepper; make sure everything is evenly coated.
Spread evenly onto mesh dehydrator sheets (I used 2 in my Nesco).
Dehydrate at 115F for 1-2 hours (this helps to reduce fermentation) then turn down to 105F for at least 10 hours but you could dehydrate these up to 24 hours if you want them really crispy.
2 cups quinoa, sprouted 24 hours, rinsed and drained
1/2 cup flax meal
1 cup sunflower seeds
1/2 cup parsley
1 clove garlic
3 green onions, chopped
1/2 red bell pepper, chopped
10 sundried tomatoes, soaked for 1-2 hours
2T Nama Shoyu
1/4 Cup cold pressed extra virgin olive oil
1t italian seasoning
2T nutritional yeast (optional, not raw but adds great flavor)
Directions:
To a food processor add sunflower seeds through italian seasoning and blend until almost smooth.
In a medium bowl mix together the quinoa, flax meal, nutritional yeast (if using) and sunflower seed mixture and mix until everything is evenly mixed together.
Spread thinly onto teflex sheets, parchment paper or fruit roll sheets (I use fruit roll sheets for my Nesco dehydrator). At this point you can score the mixture to have even crackers or you can just break into pieces once they are done.
Dehydrate at 115F for 2 hours then turn down to 105F for 10-15 hours (I like to do this in the evening and let them dehydrate over night.
1T coconut peanut butter (can substitute half coconut butter/half peanut butter or just use peanut butter)- win your own Coconut PB below
1T red curry paste
2T soy sauce, tamari or shoyu
1/2T vegetarian oyster sauce
1T arrowroot powder mixed with 1/4 cup of water
1t garlic powder
1/4 cup of dry roasted peanuts
Directions:
In a wok over medium high heat melt the coconut oil and coconut peanut butter together.
Add in the red curry paste and stir fry together for about a minute.
Add in all the remaining ingredients EXCEPT the peanuts and cook for 7-10minutes until the vegetables are soft.
Add in the peanuts at the end. Serve with your favorite rice or noodles.
To make this recipe I used Tropical Traditions Coconut Oil and Coconut Peanut Butter. The coconut peanut butter is rich and creamy tasting and works really well in this dish. The peanut butter flavor is not overwhelming but is rather great combined with the coconut. I found that this is not an easily spreadable butter but is great on warmed foods such as oatmeal, stir fries, noodles, and sweet potatoes.
“Tropical Traditions Organic Coconut Peanut Butter is made from organic peanuts and organic coconut. Two ingredients: nothing else! No fillers, no binders, no sweeteners, and no preservatives. The peanuts are 100% organic Valencia peanuts grown organically by family farmers in New Mexico and Texas. Grown in the dry climate of the southwestern United States, these peanuts are certified organic and free from aflatoxins. The dried coconut is certified organic coconut meat from the Philippines from coconuts that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, our dried coconut products are not treated with sulfites to keep them white. Together, these premium organic roasted peanuts and the premium organic dried coconut are ground together to make a delicious and nutritious spread!” soucre
Tropical Traditions Giveaway- Please Enter by 8am on February 26, 2010
To win your own jar of Tropical Traditions Coconut Peanut Butter visit the Tropical Traditions website and take a look around- leave a comment on my blog telling me something you’ve learned or about a product that interest you.
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Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
How can one ever go wrong when there’s coconut involved? But there are a couple of recipes that catch my eye: coconut ice and Coconut Peanut Butter Cup Hot Cocoa. YUM!
