Vegan French Toast

Vegan French Toast



Eggless french toast?  Thank you flax seed.  

My husband doesn’t love French toast, he says on days that he wakes up to the smell of French toast he feels like he did something wrong the day before and he’s being punished. 



… silly boy. 



This morning he actually said that they tasted great!  …

.

I will add that later he couldn’t remember saying that, he blamed it on the fact that he was half asleep.

Convienient. 



So let me tell you- These taste great!



So Here We Go.  What You Need:



½ cup almond milk
2 flax eggs (2 tbl flax meal 6 tbl warm water- mix, let sit 2 minutes)
½ tea cinnamon
½ tea nutmeg
4 pieces of toast



The Fun Part:



Mix flax eggs – let sit for 2 minutes
Then add milk, cinnamon, and nutmeg
Dip bread in mixture (both sides)
Place in hot pan with a bit of oil, butter, or pam.
Let cook for a few minutes each side until golden

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Top with your favorite goodies and



Enjoy!

Mandarin Orange Jello 'Salad'

Mandarin Orange Jello 'Salad'



I don’t know when people started referring to non-lettuce sides as salads… but I’m all for it!  Makes it feel a little less guilty. 



I’m not a huge fan of oranges but these little suckers make this dish so juicy and delicious! 

My Tante introduced me to this wonderful recipe and it would just be wrong to keep it to myself!



We ate it as a dessert, but it would certainly be a wonderful BBQ side dish- nice and refreshing!



So Here We Go.  What You Need:



1 3 oz box orange jello
1 3oz box cook and serve vanilla pudding
1 3oz box tapioca pudding
2 cups water
2 8oz cans mandarin oranges (drained)
1 8oz can diced pineapple (drained) (you can omit and use another can of oranges if you wish)
1 tub cool whip  



The Fun Part:



-In pot mix jello and both puddings with 2 cups of water.  Stir constantly until it boils.  –
- Continue to stir and let boil for one minute. 
- Pour into bowl and cool completely (I let mine cool in fridge)
- Add oranges, pineapple, and cool whip.
-Chill for a couple of hours until thickened and..



Enjoy! :)

Tofu Stuffed Shells

Tofu Stuffed Shells



You know what I love most about being {mostly} vegan?  I don’t need to worry about pulling meat out of the freezer and planning what I’m going to make for dinner while I’m eating my breakfast. 

As dinner time approached I scoured the cupboard for something to make… and my boxed tofu kept staring at me! 
​​            --yes I buy tofu in the box, it is much cheaper than buying in the refrigerated section, and       

            when I say much cheaper I mean I buy a box for $1.15.  Yes!



Anyway the first time I made tofu stuffed shells they were barf-worthy, so when I thought about reluctantly making them again tonight I hoped they were at least 10% better. 



And boy if they weren’t absolutely amazing!



So Here We Go.  What You Need:



½ box large pasta shells
1 onion diced
1 package frozen spinach – thawed
1 package firm tofu – crumbled
1/8 cup nutritional yeast
1 tbl Italian seasoning
Pepper to taste

Pasta sauce to serve



The Fun Part:



- In large pot boiling water cook pasta shells for 13 minutes, or until soft
- Meanwhile in hot pan cook onion until translucent
- Add spinach and tofu to pan and mix until warmed and tofu is crumbled
- Add nutritional yeast, Italian seasoning, and pepper
- Drain shells and rinse quickly – just so they don’t burn my fingers!
- Stuff shells
- Serve with your favorite pasta sauce and



Enjoy!



Two ways to eat it... With a knife, or without..

Veggie Lo Mein

Veggie Lo Mein



What can I say about veggie lo mein... After a long outings with the family sometimes we come home long after I should have had dinner already on the table. 



On days like these veggie lo mein is my go to meal!  It takes me 15 minutes from start to finish, and full of veggies so it's gotta be good for you! 

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So Here We Go.  What You Need:

I use whatever veggies I have on hand… tonight I had these certain veggies:

1 tbl vegetable oil
1 red bell pepper- sliced
1 zucchini- diced
1 onion –sliced
8 oz mushrooms –sliced
1 can baby corn cut in half
½ bag asian salad kit (it’s a mix of shreaded broccoli, carrots, and beansprouts- find it in produce              

                            section near bagged broccoli/cauliflower etc.)
1 packet asian dressing (comes with the asian salad mix- it's sesame ginger dressing)
¼ cup soy sauce
1 package lo mein noodles



The Fun Part:



- cut up veggies
- In a hot pan add a tbl of vegie oil and cook vegetables until soft.  (about 5-8 minutes)
- meanwhile boil a pot of water and cook lo mein noodles for 4-5 minutes
- drain noodles add to pan of vegetables
- add asian dressing and soy sauce



Serve and Enjoy!

Zucchini Side Dish

Zucchini Side Dish



I think I have an obsession with zucchini. 



And how can I not?  The stuff is so wonderful! Don't pretend like you don't love them too, otherwise you wouldn't have clicked on this recipe.  They’re so mild in flavor, they kind of taste like an apple to me.  Kind of.  Lol



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Pair ‘em up with corn and facon and how can someone not love it?



Don’t like facon? (fake bacon) use onions instead.  Or use onions anyway!  Sounds good to me…



So Here We Go.  What You Need:



1 tbl oil
4 slices facon (or bacon) - diced
2 (fairly large) zucchini -diced
1 can of corn



The Fun (and Easy) Part:



-In hot pan add oil, facon, zucchini, and corn.
-Cook until softened, but not too soft.  Around 5 minutes on medium heat

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Enjoy! :)

Black Eyed Kim Salad

Black Eyed Kim Salad

This salad is sans lettuce… But I promise you it’s quite healthy!  How can it not be when it’s full of beans and veg! But the best part?  It’s delish! 

This recipe would be great as a BBQ side dish, or even used as a ‘dip’!

When I first had this I asked the hostess what was in it and she spouted off a list of ingredients… I’d be lying if I told you I thought about anything else the rest of the day!  I should have just asked for pen and paper… 

I got home and couldn’t wait to replicate this colorful dish! 

So Here We Go.  What You Need:

1 can black eyed peas (drained)

1 can black beans (drained)

1 can corn (drained)

½ (or a bit more) chopped celery

½ red onion- chopped

1 jalapino (or pimento) pepper –chopped

1 tea garlic powder

1 tea black pepper

¼ cup apple cider vinegar

¼ cup veg oil

2 tbl worcestershire sauce (I always have to google the spelling of this crap.)

1 tbl sugar

The Fun Part:

-Combine all ingredients.

-Chill for a few hours

Enjoy with corn chips or tortillas or a spoon J

Fluffy (eggless) Pancakes

Freakin Fluffy Eggless Pancakes

Can you keep a secret? 

Don’t tell my dad…

Pinky promise??

Okay.  I love this pancake recipe more than my dad’s good ‘ol fashion recipe. <yike>

I know.  Shame on me, I have disgraced my entire family.  Seriously though- how can I NOT love it!  It’s vegan, eggless, and uses basic ingredients that I can bet you have in your pantry RIGHT NOW! 

Actually I am going to bet you $500 that you do have them in your pantry, because even if you don’t – this is the internet, and I can make outrageous bets like that and not have to live up to them. 

It’s so simple I’m sure even my husband can make them… though this is not a tested theory – I wouldn’t dare.  As I once said, ‘he doesn’t even know how to stir.’ 

So Here We Go.  What You Need:    This recipe feeds 2 people or 1 hungry person.     

                                                           (about 6/7 pancakes)

1 cup flour

2 tbl baking powder (yes you read that right, tablespoons)

2 tea cinnamon

1 cup almond milk (or non-dairy milk- or heck-cow’s milk if that’s all you’ve got)

2 tbl oil (I use orange juice- you can use coconut, veggie, whatever, earth balance butter,

               pineapple juice, I don’t care.)

The Fun Part

-Mix dry ingredients

-Mix wet ingredients

- Incorporate.  Stir just until combined

-Over medium heat in a non stick pan add a ladle full of batter and let cook until it bubbles all around (a minute or so)

- Flip

- Cook for half a minute or so, and…

Enjoy J