Quick Cashew Vegetable Stir Fry

This is so fast, easy, and filling. It satisfies on days when you really don't feel like cooking.

SERVES 4

* 1 cup rice (instant)
* 1 1/2 cups vegetable broth
* 1/2 cup light soy sauce
* 1 tablespoon cornstarch
* 1 bag frozen stir-fry vegetables
* 1/2 cup unsalted cashews (I like to add a few more)
* Chili powder or sauce to taste (optional)

Start cooking rice according to package directions.

Roast cashews by preheating oven to 400 degrees and baking them on a cookie sheet for 8 minutes.

Cook your broth and then add soy sauce and cornstarch to this mixture.

Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the frozen vegetables and cook for about 6-10 minutes.

Add the cashews and cook for a couple more minutes. Add the broth mixture and simmer to a boil. Add the rice when cooked and stir thoroughly. Enjoy!

Fried Pickles and Ranch sauce

This is a totally delicious appetizer or guilty pleasure snack. Fried pickles!!!
The ranch sauce doubles as a yummy salad dressing or dip for just about anything (seriously- mashed potatoes even).

Fried Pickles-

Ingredients
1 jar dill pickles
1 cup cornmeal
1 tbsp flour
1/2 cup plain soymilk
1 egg replacer egg
1 tsp salt
1 tsp pepper
Canola oil

Method
Heat oil in a frying pan. Combine all ingredients but egg replacer and mix well. Mix egg replacer egg in a separate bowl and add to mixture. Stir, add pickles and coat well, add to frying oil, and fry for about 5-7 minutes or until golden brown.



Vegan Ranch Sauce-

Ingredients
1 cup vegenaise
1/2 cup plain soymilk
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
2 tbsp dill
1 tbsp parsley

Method
Combine all ingredients and whisk!

Chunky Vodka Sauce

This makes for a great hearty winter meal. I love these kinda of dishes because they make great leftovers and you don't really need any sides to be satisfied. This was also very quick to make.

Ingredients
1/2 yellow onion
1 tomato
2 vegan boka burgers
1 bottle marina sauce
1/2 cup nutritional yeast
splash plain soymilk or vegan creamer
Pasta of your choice (make sure it's vegan)

Method
Saute the onion and then the tomato together with olive oil. Crumble the vegan burgers (if frozen, microwave for a minute) and then add to pan. Crumble more in pan when cooking so it is distributed evenly. Cook for about 10 minutes as you are cooking the pasta. Add marinara sauce, then nutritional yeast, and stir well. Add some soymilk or creamer to your liking. Serve over pasta and enjoy.

Quick Vegan Meatloaf

I love this recipe because the prep is so easy and the meal is so homey and satisfying. Serve with roasted garlic mashed potatoes because they taste great together!

Ingredients
1 package lightlife imitation meat tube (1lb)
1/2 yellow onion diced
3 cloves garlic
1/2 cup oatmeal
3 egg replacer eggs
1 tablespoon soy sauce
Ketchup

Method
Prepheat oven to 400 degrees and get a loaf pan ready.
In a big bowl, separate meat tube with a fork so you can mix in other ingredients.
Mix egg replacer eggs well in a separate bowl and add to mixture.
Add the remaining ingredients to bowl and mix well. Add some ketchup to mixture. Mix well and shape the loaf in the pan. Top liberally with ketchup and bake for 45 minutes.

Evil Vegan Oatmeal Cookies

Ingredients:

Flour- 1 1/2 cup
Baking Soda- 1 teaspoon
Salt- 1 teaspoon
Canola Oil- 3/4 cup
Vanilla Soymilk- 2 tablespoons
Vegan Sugar (unrefined)- 1 1/3 cup
Egg Replacer Eggs- Equivalent of 2 eggs. Mix these before adding to mixture.
Vanilla Extract- 1 1/2 tablespoons
Oatmeal- 2 1/2 cups

Preheat oven to 350

Mix dry materials (flour, baking soda, salt) in a bowl.
Mix oil and sugar in a separate bowl, add egg re placer, and mix well. Add soymilk and vanilla to this mixture. Slowly mix in flour mixture, and finally add oatmeal. Stir well. Drop cookies onto an ungreased cookie sheet and bake for about 10 minutes. They will turn golden but not dark brown.

Enjoy feeling guilty.

Vegan Quiche

This has been modified from the Whole Foods recipe. This is a great, satisfying recipe and pretty damn good for you.

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, chopped
8 ounces chopped mushrooms
2 cups chopped baby spinach leaves, packed
1 to 2 cloves garlic, finely chopped
1 (14-ounce) package firm or extra firm tofu, pressed to remove as much liquid as possible
1/3 to 1/2 cup unsweetened soy or almond milk
2 tablespoons sesame tahini
Sea salt and freshly ground black pepper
2 teaspoons curry powder (I used Chili powder and it turned out great)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Tamari and/or cayenne pepper, to taste
1 pre-packaged vegan whole wheat pie crust
4 thin slices orange or red bell pepper
5+ pieces Lite life Tempeh bacon

Method

Preheat oven to 375°F. Heat oil in a large skillet. Add onions and mushrooms along with a pinch of salt. Cook over medium heat for 10 minutes, stirring often, until mushrooms have released most of their liquid. Add spinach and garlic and cook 3 minutes longer. Set aside.

Fry the tempeh bacon in a separate pan until brown and crispy. When these are done cooking, pat down with paper towel and chop up.

Mash tofu (I chopped it) and place it in the bowl of a food processor along with soy or almond milk and tahini. Puree until smooth. Add salt, pepper, curry powder, onion powder and garlic powder, and add tamari to taste. Add tofu mixture to sautéed vegetables, stirring to combine well. Add bacon to mixture and stir again. Adjust seasonings to taste and spoon into pie shell. Arrange bell pepper slices decoratively on top and bake for 40 to 50 minutes, or until pastry and the top of the pie are golden brown. Let quiche cool several minutes before slicing.

Easy Vegan Chocolate Pie

Ingredients
9 inch graham cracker crust
1 tablespoon vanilla
1 teaspoon apple cider vinegar
1/2 cup unsweetened cocoa powder
1/2 cup vegan cane sugar
1 pound silken tofu
1/2 cup vegan margarine
Blender

Instructions
Preheat oven to 375 degrees. Blend the ingredients together until smooth and pour into the pie crust. Bake for 30 minutes or until the majority of the sides are solid(middle will still be wiggly. Refrigerate for a few hours before serving (I prefer over night).