Jalapeno Corn Bread

What pairs perfectly with a nice warm bowl of Vegan Chili?? Yup you guessed it… Vegan Jalapeno Corn Bread (this recipe has an added bonus of also being Gluten Free). I think the hardest part of this recipe is making sure not to touch your nose after chopping the jalapeno (I have made that mistake plenty of times).

Ingredients:

1 1/4 cup brown rice flour (you can use any flour that you would like as long as it is not bread flour)

3/4 cup corn meal

1/4 cup sugar

2 teaspoons baking powder

salt

1 cup of milk

1/4 cup of oil

1 egg

1 jalapeno, diced finely

Instructions:

Preheat the oven to 400

Mix all of the dry ingredients together so that the flour and corn meal are dispersed evenly throughout one another.

Mix the wet ingredients together then add to the dry. Add the Jalapeno and mix just until combined.

Spray a 9″ pan or spray a muffin pan with non stick spray

Bake for 20-25 minutes if in a pan and 15-20 minutes if making muffins.

I cut them open and put Earth Balance on them.

Fair warning that they are quite spicy from the raw Jalapeno that is in the batter. If you are sensitive to heat you can use half of the pepper or not use them at all, they are yummy either way.

Super Spicy Buffalo Wing Cauliflower

 

Ingredients:

1 head of cauliflower –> cut into bite size pieces

1/2 cup of flour of choice –> I used Bob’s Red Mill GF A&P Flour

1/2 cup of water

Spices of you choosing

Salt

1 teaspoon of butter –> I used Earth Balance

2/3 cup of hot sauce –> I use Sriracha

 

Preheat the oven to 450

Mix your water, flour and spices in a bowl

Toss the cauliflower in the batter and out on a greased baking sheet

Bake for 15 minutes (make sure you toss half way)

Combine the melted butter and hot sauce in a bowl

Gently toss the bakes cauliflower in the hot sauce mixture

Put back on the baking sheet and bake for another 25 minutes

 

I served these with a mini version of my cauliflower cakes, nut thins, celery and Toffuti Sour Cream

Don’t feel bummed about game time, feel inspired to try new recipes.

 

LET’S GO PATRIOTS!!! 

“Sausage” Quinoa Stuffed Red Chard

So I got adventurous today and made these for the first time for my hubby, and let’s just say they were a hit. They take about half an hour for prep and an hour or so for baking, but I think they are absolutely worth it.

Ingredients:

1/2 of a large Sweet Potato, peeled and diced

1/2 of an Onion, diced

3 Cloves of Garlic, minced

1 package of Neat Meat prepared with 2 flax eggs (see tips and tricks)

Quinoa, prepared as stated on box

1 cup of diced Mushrooms

Red Chard leaves, de-ribbed

1/2 cup of chopped Kale

Tomato sauce

 

Saute onions, garlic, sweet potato, mushrooms and kale

Mix together Neat Meat as stated on package with flax seed eggs and crumble into the pan with the saute’d veggies and cook through

Prepare the quinoa as stated on the back of the package and de-rid the red chard

 

Cut with a paring knife, starting as where it starts to get thick straight down the rib, being careful not to rip the leaf.

Mix the cooked veggies, Neat Meat and quinoa together

Lay the chard out so that the cut ends overlap each other so that the filling does not fall out

 

Gently roll and fold in the ends to make a chard roll

Put a layer of sauce on the bottom of a casserole dish and place the rolls on top

Cover with a layer of sauce and bake at 350 for 1 hour.

 

*If you have dogs they might also like the filling, both of mine did*

Tomato Sauce

4-6 pounds Organic Vine Ripe Tomato’s

1 Large Onion, Diced

3 Cloves of Garlic, Minced

1 Cup of Fresh Basil, Chopped Finely

Pinch of Salt

1 Cup of Liquid

 

Bring a large pot of water to a boil

Score an x on the tops of each tomato

Place tomato’s into boiling water for 2 minutes

Immediately submerge the tomato’s into ice water

Dump out the hot water and saute the onions and garlic

Peel the tomato’s and quarter them

Put in pot with the onions and garlic and add the liquid

Cook down for about an hour and mush with a potato masher or blend smooth

Add the Basil

Gluten Free Lavender Lemon Shortbread

1/2 Cup Earth Balance buttery sticks (room temp)

1/3 Cup Cane Sugar

2 Teaspoons Lemon Zest

Juice of half a lemon

1 Teaspoon of muddled Lavender

1 Teaspoon Vanilla

Pinch of salt

1 Cup of Gluten Free Flour

 

Combine Butter, Sugar, Lemon Zest, Lemon Juice, Lavender, Vanilla and Salt

Add the flour and mix until a soft dough forms

Pop the dough into the fridge for half an hour

Roll out the dough to about 1/4 inch thick and cut into fun shapes

Place on cookie sheet and bake at 350 for 10 minutes

Sweet Potato and Butternut Soup

1 large Butternut Squash

1-2 Sweet Potato’s

1 Onion

3 Cloves of Garlic

2 Bay Leaves

1/4 cup Almond Milk

 

Peel and cube both the Sweet Potato’s and Butternut Squash, quarter the onion, peel and smash the garlic.

Cover with enough water to just cover and boil until soft.

Blend until smooth and add the milk

Serve hot.

BBQ Neat Meat Cups

1 package of Original Neat Meat prepared by package instructions

half of an onion, diced

2 cups of flour of you choice

1 cup vegan cheese

salt

Non-dairy milk

BBQ sauce of your choice

 

Prepare neat meat as stated on package and add the onions and BBQ sauce

Mix the flour, salt, cheese and enough milk to make a soft dough

Spray or grease a muffin pan

Spoon the dough into the cups and make a well in the middle

Spoon “Beef” mixture into the wells

Bake at 350 for about 13 minutes or until golden brown

Sprinkle the tops with more cheese

Asian Slaw

1 Bag Coleslaw Mix

1 1/2 tablespoons Peanut Butter

1 tablespoon Apple Cider Vinegar

1 tablespoon Vegan Soy Sauce

1 tablespoon Molasses

1 teaspoon Vegetable Oil