Vegan in the Freezer » http://veganinthefreezer.com Sat, 20 Sep 2014 11:24:45 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Vegetable Barley Soup http://veganinthefreezer.com/2014/09/20/vegetable-barley-soup/ http://veganinthefreezer.com/2014/09/20/vegetable-barley-soup/#comments Sat, 20 Sep 2014 10:55:42 +0000 http://veganinthefreezer.com/?p=12824   Vegetable Barley Soup is a great mix-up for your hearty and satisfying soup repertoire.  It’s easy to make with a wonderful variety of fresh vegetables that add a great addition to the base flavors. I have been waiting and waiting for cooler weather to get here.  It is so fun to start … Click here to see the full recipe ...

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Vegetable Barley Soup is a great mix-up for your hearty and satisfying soup repertoire. It's easy to make with a wonderful variety of fresh vegetables.

 

Vegetable Barley Soup is a great mix-up for your hearty and satisfying soup repertoire.  It’s easy to make with a wonderful variety of fresh vegetables that add a great addition to the base flavors.

I have been waiting and waiting for cooler weather to get here.  It is so fun to start combining this and that for stews, soups and chilies to help us feel warm from from the inside out.  Well, it is not that cool here yet but I know it probably is at your house.  I see pictures of people all over facebook wearing long pants, sweaters and boots so it must be that time.  Right?   So I am taking advantage of the visuals and starting the fun early here in Arizona.  We are enjoying spoonfuls of wonderful soup right along with you.

Vegetable Barley Soup

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6 servings

Serving Size: 1-1/2 cup

Ingredients

1 cup pearl barley

1 Tbsp. coconut oil

1 yellow onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 carrots, chopped

2 - 32 oz. vegetable broth

1 can (15 oz.) diced tomatoes

2 bay leaf, whole

a big handful of spinach, torn

1 tsp. salt

ground black pepper to taste

Directions

In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft.

Drain and set aside.

While the barley is cooking, heat the oil in a large pot over medium heat.

Add the onion and saute 5 minutes.

Add the garlic, red bell pepper and carrots and cook until the carrots are getting tender, about 10 minutes.

Add the vegetable broth, diced tomatoes and bay leaves.

Bring to a boil and then turn down to a simmer.

Simmer for about 10 minutes.

Stir in the cooked barley and the torn spinach.

Cook over medium heat or 15 minutes.

Remove the bay leaves.

Add salt and pepper.

Taste to check the seasoning.

Serve hot.

http://veganinthefreezer.com/2014/09/20/vegetable-barley-soup/

 

Vegetable Barley Soup is a great mix-up for your hearty and satisfying soup repertoire. It's easy to make with a wonderful variety of fresh vegetables.

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Tea Time and a Loaded Chickpea Salad Sandwich http://veganinthefreezer.com/2014/09/16/loaded-chickpea-salad-sandwich/ http://veganinthefreezer.com/2014/09/16/loaded-chickpea-salad-sandwich/#comments Tue, 16 Sep 2014 10:55:26 +0000 http://veganinthefreezer.com/?p=12259   I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.   How about a big fat Chickpea Salad Sandwich along with a nice  refreshing glass of Iced Tea?  I think I … Click here to see the full recipe ...

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I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

 

Loaded Chickpea Salad Sandwich is a complete meal with even more veggies and spices added. Quick to prepare and keeps great in the fridge or freezer.

How about a big fat Chickpea Salad Sandwich along with a nice  refreshing glass of Iced Tea?  I think I can’t finish this post right now because that sounds too good.  Be right back!

Well, that was a great idea!  The sandwich really hit the spot and Lipton Tea always goes perfectly with a lunch like this.  Let me tell you about the sandwich which turned out to be an evolution. It was going to be a blend with Hellmann’s Italian Dressing but I do that quite a bit already so I thought ‘let’s do something new and get really creative’.

My cabinets are usually pretty full and it makes it really fun when I am trying to brainstorm new recipes.  When I was at Walmart the last time I had picked up Knorr’s packet of Vegetable Recipe Mix.  When browsing through my cupboards for some inspiration that colored packet just sort of jumped out at me.  I thought ‘there are a lot of good spices and veggies in here – let’s give it a try’.  So along with some other goodies I added the packet to my chickpeas and it became a delicious and complete meal.  Yes, A scrumptious sandwich and ice tea equals #TearifficPairs!

Tea Time and a Loaded Chickpea Salad Sandwich

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6 Sandwiches

Serving Size: 1 Sandwich

Ingredients

2 cans chickpeas

2 can pinto beans

1 packet Knorr's Vegetable Recipe Mix

2 Tbsp. vegan mayonnaise

1/2 tsp. salt

Directions

Drain all of the cans of beans.

Rinse the beans.

In a large bowl add the beans and mash. I like to leave mine a bit chunky and I hardly mashed them.

Add the packet of Knorr's Vegetable Recipe Mix and stir well. The moisture in the mixture will reconstitute the veggies in the mix.

Add the vegan mayonnaise and salt.

Mix well.

You can make your sandwiches now with any of your favorite toppings. It is already really flavorful so I only added some fresh baby spinach and avocado slices.

You can also refrigerate the mixture up to 4 days.

This makes 6 big sandwiches like the ones in the photo so you might want to freeze some of the mixture.

IF FREEZING:

You may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

When you would like to use your chickpea salad mixture just put it in the fridge to defrost overnight. You can also heat it in the microwave until defrosted. The sandwich is really good warm too!

http://veganinthefreezer.com/2014/09/16/loaded-chickpea-salad-sandwich/

 

Loaded Chickpea Salad Sandwich is a complete meal with even more veggies and spices added. Quick to prepare and keeps great in the fridge or freezer.

 

 

 

Don’t miss more wonderful sandwich pairings on Lipton’s #Teariffic Pinterest Board. There will be a slew of great recipes so just click here http://www.pinterest.com/sofabconnect/lipton-tearifficpairs/ to see them all.

 

 

 

Loaded Chickpea Salad Sandwich is a complete meal with even more veggies and spices added. Quick to prepare and keeps great in the fridge or freezer.

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Slow Cooker Apple Pie Cake http://veganinthefreezer.com/2014/09/13/slow-cooker-apple-pie-cake/ http://veganinthefreezer.com/2014/09/13/slow-cooker-apple-pie-cake/#comments Sat, 13 Sep 2014 10:55:04 +0000 http://veganinthefreezer.com/?p=12800     Slow Cooker Apple Pie Cake is the best of three worlds.  Apple pie meets cake in the crockpot. Some people might call it a dump and go cake but I call it layering ingredients, just so, with love and attention to get the most scrumptious dessert.  Then again … Click here to see the full recipe ...

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Slow Cooker Apple Pie Cake is the easy and fast to prepare. You start with yellow cake mix and add fresh apple slices. A few more ingredients and stir. Yum!

 

 

Slow Cooker Apple Pie Cake is the best of three worlds.  Apple pie meets cake in the crockpot. Some people might call it a dump and go cake but I call it layering ingredients, just so, with love and attention to get the most scrumptious dessert.  Then again sometimes I call it a dump and go cake.  Another fun thing is that you use fresh sliced apples but you get to use a vegan cake mix.  Duncan Hines as a matter of fact.  They have lots of vegan mixes and frostings if you are ever in a hurry.  Have fun with this easy dessert that everyone will love.

 

Slow Cooker Apple Pie Cake

Ingredients

4 Granny Smith apples, sliced

1/4 cup coconut sugar

1/8 tsp. ground cinnamon

1/2 cup vegan butter, melted

1 box yellow cake mix, I use Duncan Hines Moist Deluxe Classic Yellow Cake Mix

1/4 cup chopped pecans (optional)

Directions

Use a wider slow cooker if you have one. That gives the cake more of a crumbly top surface. I used a 10" diameter slow cooker and one of those big oval ones would work too. If you have the regular size crockpot then it will work too.

Peel and slice the apples and drop them right into the crock~pot.

Mix the sugar and cinnamon and sprinkle over the apples.

Stir with a wooden spoon to coat all of the apples with the sugar mixture.

Melt the butter in the microwave for a few seconds. Set aside.

Pour the cake mix into a medium sized bowl.

Stir in the butter and mix well. I use my fingers at the end to 'pinch and roll' to help incorporate the butter evenly and get that fine crumbly texture.

Sprinkle half of the cake mix/vegan butter mixture over the apples. Stir in well.

Sprinkle the rest of the cake mixture over the top of the mixed apples. Do NOT mix in.

Cover and cook on low 2 to 3 hours.

Fini.

Use a big spoon to serve into bowls.

Sprinkle chopped pecans over the top if you like.

http://veganinthefreezer.com/2014/09/13/slow-cooker-apple-pie-cake/

 

Slow Cooker Apple Pie Cake is the easy and fast to prepare. You start with yellow cake mix and add fresh apple slices. A few more ingredients and stir. Yum!

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Coconut Oat Vanilla Nut Creamer http://veganinthefreezer.com/2014/09/09/coconut-oat-vanilla-nut-creamer/ http://veganinthefreezer.com/2014/09/09/coconut-oat-vanilla-nut-creamer/#comments Tue, 09 Sep 2014 11:55:38 +0000 http://veganinthefreezer.com/?p=12331     Look what I found!  A recipe for Coconut Oat Vanilla Nut Creamer in the new cookbook from Kathy Hester titled OATrageous Oatmeals.  I had quite a time trying to decide on which recipe I wanted to showcase for this post.  There are so many good recipes but the reason I … Click here to see the full recipe ...

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Coconut Oat Vanilla Nut Creamer is flavorful, easy, unique, fast and tasty!

 

Look what I found!  A recipe for Coconut Oat Vanilla Nut Creamer in the new cookbook from Kathy Hester titled OATrageous Oatmeals.  I had quite a time trying to decide on which recipe I wanted to showcase for this post.  There are so many good recipes but the reason I choose this nut creamer was because the combination of ingredients are so unique and the results are perfect.  I use ‘creamer’ daily and now I have a new addition that is slightly sweet and very flavorful.

 

If you are looking for healthier meals with lots of flavor you have got to pick up this cookbook. I already have mine splattered with ingredients from multiple recipes. There are homemade staples such as Do It Yourself Golden Gravy Mix, a variety of oatmeals and pancakes like Caramel Delight Oatmeal, smoothies, granolas, bars, soups, lunch and dinner specialities and … more!  Mini Raspberry Cakes sound darn good too.  I can not wait to try the Oat-chata. So clever.  Just the photography will have you drooling.

Without further ado here is the talented Kathy’s recipe for Coconut Oat Vanilla Nut Creamer.

 

Coconut Oat Vanilla Nut Creamer

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1 cup

Serving Size: 1/8 cup

Ingredients

1/4 cup (24 g) rolled oats

1/4 cup (24 g) finely shredded coconut

1 cup (237 ml) water

1 tablespoon (15 ml) agave nectar (or sweetener of choice, to taste)

1 teaspoon vanilla extract

1/4 to 1/2 teaspoon almond extract, to taste

Directions

Break the oats and coconut into tiny pieces with your blender. Add the water and let soak for 10 minutes.

Blend again for about 3 minutes or until smooth, then run the creamer through a fine mesh strainer over a small bowl to strain out the oat pieces.

Put the liquid, sweetener and extracts back in the blender and blend until the sweetener is incorporated and dissolved.

Per 1/4 cup (60 ml) serving with no pulp removed: Calories 83.8, protein 1.1 g, total fat 5.4 g,

carbohydrates 9.4 g, sodium 2.5 mg, fiber 1.5 g

http://veganinthefreezer.com/2014/09/09/coconut-oat-vanilla-nut-creamer/

This creamer gives you the same fun flavor without all the fillers. You can play with the extracts you use to change flavors.

Coconut Oat Vanilla Nut Creamer by Kathy Hester From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing

 

oatrageous-book-cover-800px
 

Coconut Oat Vanilla Nut Creamer is flavorful, easy, unique, fast and tasty!

 

 

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Homemade Nutella http://veganinthefreezer.com/2014/09/06/homemade-nutella/ http://veganinthefreezer.com/2014/09/06/homemade-nutella/#comments Sat, 06 Sep 2014 11:55:26 +0000 http://veganinthefreezer.com/?p=12319     Homemade Nutella is a chocolate-hazelnut spread that can be smeared on toast or baked in countless delectable desserts.  No preservatives or additives here and how can something so delicious be so simple? Here I go again admitting my lack of experimentation with food as a child.  That’s right!  I … Click here to see the full recipe ...

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Homemade Nutella is a chocolate-hazelnut spread that can be eaten with a spoon, smeared on toast or baked in countless delectable desserts.

 

 

Homemade Nutella is a chocolate-hazelnut spread that can be smeared on toast or baked in countless delectable desserts.  No preservatives or additives here and how can something so delicious be so simple?

Here I go again admitting my lack of experimentation with food as a child.  That’s right!  I did not have nutella until I was about 30 years old.  Gasp!  You would think a child who would eat Ovaltine by the spoon would try nutella.  Now I am much wiser and my nutella is used for dunking fruit, being folded into vegan crepes,  stirred into warm soy milk for hot chocolate and, yes, even eaten from a spoon.  Such a versatile spread!

 

 

Homemade Nutella

Ingredients

2 cups Hazelnuts

2 Tbsps. coconut oil

2 Tbsps. unsweetened cocoa powder

1/2 cup coconut sugar

1/4 tsp. sea salt

Directions

Spread the hazelnuts on a baking sheet in one layer.

Bake at 350 degrees for 10 to 13 minutes.

Wet a dish towel and wring it out as best you can.

Dump all the baked hazelnuts into the damp dish towel.

Fold the dish towel over the hazelnuts and rub firmly and quickly, back and forth. This is rubbing off the shell coverings and they will stick to the towel.

See the photo below.

Hand pick out the cleanest and toss them in a food processor.

Shake the dish towel out and then rub some more. Do this as often as you like but all of the shell skins will not come off. Do not worry about that. The nutella will still be delicious.

I rolled and picked out clean nuts about 5 times.

Add the cooled, toasted hazelnuts to the processor bowl.

Start processing. After a couple minutes, the nuts will start to clump together around the blade and it will be a smoother paste.

After about 5 minutes, your hazelnuts should be processed into a nice hazelnut butter.

Add the rest of the ingredients to the processor bowl and process again. This time it only takes 2 to 3 minutes until it is smooth and shiny.

This is a mixture that will thicken if you go too long so be careful and stop as soon as the mix is spreadable.

You can store the nutella in the fridge for about a month but you can certainly freeze it longer if you have any left.

http://veganinthefreezer.com/2014/09/06/homemade-nutella/

Homemade Nutella is a chocolate-hazelnut spread that can be eaten with a spoon, smeared on toast or baked in countless delectable desserts.

 

 

 

 

Homemade Nutella is a chocolate-hazelnut spread that can be eaten with a spoon, smeared on toast or baked in countless delectable desserts.

 

 

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Greek Orzo Salad http://veganinthefreezer.com/2014/09/01/greek-orzo-salad/ http://veganinthefreezer.com/2014/09/01/greek-orzo-salad/#comments Mon, 01 Sep 2014 11:55:22 +0000 http://veganinthefreezer.com/?p=12294   Greek Orzo Salad is loaded with little pasta kernels and lots of flavorful veggies. All is tossed in a lemony vinaigrette that is seasoned perfectly. Easy plus!!! I remember when pasta salads only existed as creamy macaroni salad.  Yes, there was actually a time like that.  It wasn’t quite ‘when … Click here to see the full recipe ...

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Greek Orzo Salad is loaded with little pasta kernels and lots of flavorful veggies. Tossed in a lemony vinaigrette that is seasoned perfectly. Easy plus!!!

 


Greek Orzo Salad is loaded with little pasta kernels and lots of flavorful veggies. All is tossed in a lemony vinaigrette that is seasoned perfectly. Easy plus!!!

I remember when pasta salads only existed as creamy macaroni salad.  Yes, there was actually a time like that.  It wasn’t quite ‘when dinosaurs ruled’ and I was very young but all of a sudden a wide range of pasta salads started popping up on restaurant menus.  It was the ‘in’ thing to go to the restaurants that had the widest variety. All were praised who showed up at the potluck or BBQ party with their best concoction.  Now pasta salads seem like an American tradition and new recipes are still popping up.  I love it!

Give this beautiful Greek Orzo Salad a try and you will be making it for friends too.  It is that tasty.

 

Greek Orzo Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings

Serving Size: 1/2 to 1 cup

Ingredients

16 oz. orzo

1 Tbsp. salt for the water for the pasta

8 oz. kalamata olives

1 Tbsp. coconut oil

8 oz. button mushrooms, sliced

1/2 red bell pepper, chopped in small chunks

1/2 yellow bell pepper, chopped in small chunks

1/2 green bell pepper, chopped in small chunks

1 lemon to get 3 Tbsp lemon juice

1/4 cup extra virgin olive oil

1/8 cup fresh parsley

1 tsp. salt

1/4 tsp. ground black pepper

Directions

Bring 8 cups of cold water to a boil in a medium saucepan.

Add the salt and the the orzo.

Cook until al dente, 7 to 8 minutes. Check the directions on your box. Drain well.

While the orzo is cooking heat the oil in a skillet.

Saute the mushrooms and all of the bell peppers about 10 minutes. Set aside.

In a small mixing bowl, whisk together the lemon juice, olive oil, chopped parsley and salt.

Add everything together in a large bowl.

Chill at least an hour.

Toss again before serving to break up any pasta that has stuck together and to mix the dressing throughout the pasta again.

Taste for seasoning and add more salt and pepper if needed.

Serve cold or at room temperature.

The wonderful salad will keep from 3 to 4 days.

http://veganinthefreezer.com/2014/09/01/greek-orzo-salad/

 

Greek Orzo Salad is loaded with little pasta kernels and lots of flavorful veggies. Tossed in a lemony vinaigrette that is seasoned perfectly. Easy plus!!!

 

 

 

 

 

Greek Orzo Salad is loaded with little pasta kernels and lots of flavorful veggies. Tossed in a lemony vinaigrette that is seasoned perfectly. Easy plus!!!

 

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Chewy Chocolaty Cookies http://veganinthefreezer.com/2014/08/27/chewy-chocolaty-cookies/ http://veganinthefreezer.com/2014/08/27/chewy-chocolaty-cookies/#comments Thu, 28 Aug 2014 06:40:05 +0000 http://veganinthefreezer.com/?p=12207 It is time for some Chewy Chocolaty Cookies! A chocolate explosion in every bite. Something is coming over me and I think it is a case of  ‘the cookie craving’.   I am starting to wonder when the obsession will start to mellow out.  No kidding!  I have actually made seven … Click here to see the full recipe ...

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It is time for some softly Chewy Chocolate Cookies! A chocolate explosion in every bite. Simple to make and easier to eat.

It is time for some Chewy Chocolaty Cookies! A chocolate explosion in every bite.

Something is coming over me and I think it is a case of  ‘the cookie craving’.   I am starting to wonder when the obsession will start to mellow out.  No kidding!  I have actually made seven different cookie recipes over the last week.  Many have been given away and many are frozen but I will be sure to share all of the recipes with you.  First you have to try this simple to make and easier to eat chocolate cookie recipe.

 

 

Do you get into phases of cooking where you make the same genre of food over and over and almost back to back?  I do that a lot.  My sister is stuck in a cupcake blitz right now and I can feel some slow cooking sneaking up on me but these this month it was cookies, cookies and more cookies.  Maybe because they are relatively easy and fast and, need I say, delicious.  Any flavor, with any combination.  Soft and chewy chocolate on chocolate is the recipe for today and I hope you can carve some time out of your life to make these wonderful little treats.

 

Chewy Chocolatly Cookies

Prep Time: 16 minutes

Cook Time: 14 minutes

Total Time: 30 minutes

Yield: 4 dozen

Serving Size: 2 cookies

Ingredients

2 1/2 cups whole wheat flour

1/2 cup cocoa powder

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. cinnamon

1/2 tsp. salt

3/4 cup vegan butter

1 1/2 cup Organic Pure Cane Sugar

2 eggs (I use a chia seed egg = 1 egg equals 1 Tbsp. chia flour and 3 Tbsp. water so double that for 2 eggs.)

1 tsp vanilla extract

1 cup chocolate chips

Directions

Mix the chia eggs and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.

In a bowl add the flour, cocoa powder, baking soda, cinnamon, cream of tartar and salt. Mix together.

In a large bowl, add the vegan butter and sugar.

Beat with a hand mixer until it is light and fluffy. About 5-10 minutes.

Add the chia egg and vanilla. Mix well.

Add the dry mixture to the wet mix until just blended.

Fold in the chocolate chips.

Chill the dough for about 30 minutes so you can roll them into balls more easily.

Take the dough out of the refrigerator and make about 48 balls.

Lightly grease a baking sheet (I use coconut oil).

Space the cookie balls on a greased baking sheet about 2" apart.

Bake at 350° for 12 to 14 minutes.

Let set on the baking sheet for about 3-5 minutes and then remove to a cooling rack.

IF FREEZING:

After the cookies have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. Just take them out of the freezer and they will be ready to eat in about 1/2 hour.

http://veganinthefreezer.com/2014/08/27/chewy-chocolaty-cookies/

 

It is time for some softly Chewy Chocolate Cookies! A chocolate explosion in every bite. Simple to make and easier to eat.

 

 

 

 

~Here are some more great cookies~
 

 Shortbread Chocolate Sandwich Cookies
Shortbread Chocolate Sandwich Cookies are soft crumbly melt in your mouth shortbread with the chocolate filling being like chocolaty frosting. Mmmm
 

 

 

 Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies 600
 

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Apple Strawberry Popsicles http://veganinthefreezer.com/2014/08/23/apple-strawberry-popsicles/ http://veganinthefreezer.com/2014/08/23/apple-strawberry-popsicles/#comments Sat, 23 Aug 2014 13:02:20 +0000 http://veganinthefreezer.com/?p=12209 These Apple Strawberry Popsicles taste as good as they look.  There are only three ingredients and are so very fast to get done.   Cold, fruity and refreshing. More popsicles packed in my freezer is a good thing.  It must be psychological but when I have something sweetish, cool and refreshing in the … Click here to see the full recipe ...

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These Apple Strawberry Popsicles taste as good as they look. There are only three ingredients and so very fast to get done. Cold, fruity and refreshing.

These Apple Strawberry Popsicles taste as good as they look.  There are only three ingredients and are so very fast to get done.   Cold, fruity and refreshing.

More popsicles packed in my freezer is a good thing.  It must be psychological but when I have something sweetish, cool and refreshing in the freezer, that I can get at any time, my life is less stressful.  Maybe it really is!  If I get a craving, there is that popsicle, right there.  I want summer to go on forever and thank goodness there are still a few weeks left.

It is so funny but it seems like any season that I am in is my favorite.  Don’t you love them all for some reason or another?  It is exciting to me that fall is coming but I am also very good at living in the moment.  I mean, who wants to miss something! There is still a summer holiday to celebrate so hold on to your hats, cool off and have a popsicle.

Apple Strawberry Popsicles

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 8 Popsicles

Apple Strawberry Popsicles

Ingredients

2 cups frozen or fresh strawberries

1-1/2 cups organic unsweetened apple juice

3 Tbsps. maple syrup

Directions

Here ya go. Simple and wonderful popsicles!

Put all of the ingredients in your blender. I use a Ninja Master Blenderbut there are many great blenders that will do the job.

Process until everything is mixed and blended well.

Pour into you popsicle molds and freeze at least 6 hours.

You will have a couple of popsicles worth of extra filling. Put it in the fridge and save to make more popsicles after you remove the first set. Or ... drink it as a smoothie. Delicious!

Here is that clickable link for the popsicle mold that I used = Classic Pop Molds. I have used them many times and they work really well.

You can see in the Amazon photo that they come with a popsicle stick insert and that is great but I am a traditionalist, in many ways, so I use wooden sticks.

I actually stick a little piece of scotch tape on the lid and up along the side of the stick to hold up the handle at the length that I want.

To get the popsicles out of the mold I ran hot water on the sides first. They slide right out really easily.

Freeze for about 6 hours.

In the photo above the ingredients you can see the plastic holders on the three popsicles at the top.

After you take the frozen popsicles out of the molds - put them in a freezer bag.

Replace in the freezer.

Enjoy everyday!

http://veganinthefreezer.com/2014/08/23/apple-strawberry-popsicles/

These Apple Strawberry Popsicles taste as good as they look. There are only three ingredients and so very fast to get done. Cold, fruity and refreshing.

 
 

These Apple Strawberry Popsicles taste as good as they look. There are only three ingredients and so very fast to get done. Cold, fruity and refreshing.

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Panda Express Copycat Fried Rice http://veganinthefreezer.com/2014/08/19/panda-express-copycat-fried-rice/ http://veganinthefreezer.com/2014/08/19/panda-express-copycat-fried-rice/#comments Tue, 19 Aug 2014 12:10:48 +0000 http://veganinthefreezer.com/?p=12168   Panda Express has some good fast food and the base of almost all of them is Fried Rice.  We love their veggie bowl and fried rice.  The recipe is so simple and it really is the same way my mother made it years ago – but I will admit my moms … Click here to see the full recipe ...

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Panda Express has some good fast food and the base of almost all of them is Fried Rice. Fast and simple. Just spoon it up as is or add more soy sauce.

 

Panda Express has some good fast food and the base of almost all of them is Fried Rice.  We love their veggie bowl and fried rice.  The recipe is so simple and it really is the same way my mother made it years ago – but I will admit my moms is better than PE.  I think she just added more vegetables.  Fried rice is probably one of those ancient recipes.  Adding egg is traditional but it is not needed in any way.  So … I left it out.  It is actually better in my opinion and much cleaner.  Panda uses frozen peas and carrots and you sure can too.  I am adding another option where you can add fresh carrots and peas.  You just cut your carrots up in very small pieces and boil them until almost done.  Fresh shelled peas would not need to be precooked.  They are ‘fried’ along with everything else.

You don’t even need to have a topping for this rice when it is ready to serve.  Just spoon it up and let the kids add more tamari.  They love it!

 

Panda Express Copycat Fried Rice

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 3 cups

Serving Size: 1/2 to 3/4 cup

Ingredients

1 cup long grain rice, uncooked (or 2 cups leftover cooked rice)

2 Tbsp. coconut oil

1/2 cup carrot cut into small pieces

1/2 cup fresh shelled peas (or 1 cup frozen peas and carrots, thawed)

1/2 cup white onion, diced small

2 Tbsp. tamari

1/2 tsp. sesame oil

1/8 tsp. ground pepper

1/2 tsp. sea salt

Directions

Four simple steps and you will have a great base.

First - cook the rice. If you have a rice cooker - go for it! If not follow these steps.

In a large sauce pan bring 2 cups of water to a boil.

Add the rice and stir well.

Return the water to a boil and then reduce heat and cover.

Simmer over a medium low heat for 20 minutes - do not peak. The water will be absorbed and the rice will be light and fluffy when it is done.

Spoon the rice out into a large bowl or flat baking sheet and let it cool off. This actually makes the fried rice better.

If you are using fresh vegetables then while your rice is cooking boil or steam your small pieces of carrots for about 10 minutes.

In a large skillet (or wok) heat the 2 Tbsp. of coconut oil to medium high heat.

Add the diced onions and parboiled carrots and saute for about 5 minutes.

Dump in the cooled cooked rice and peas.

Cook and stir for about a minute.

Add the tamari and sesame oil.

Saute the rice mixture for 6 to 8 minutes, stirring and turning frequently until mixture is slightly browned.

When done, season with salt and pepper.

Remove from heat.

All ready and serve up.

http://veganinthefreezer.com/2014/08/19/panda-express-copycat-fried-rice/

Panda Express has some good fast food and the base of almost all of them is Fried Rice. Fast and simple. Just spoon it up as is or add more soy sauce.

 

 

 

 

~Here are some more great side dishes~
 

 Slow Cooker Mashed Potatoes
Slow Cooker Mashed Potatoes makes life a little easier. Red potatoes cook in a vegetable broth then a few more additions and voila - The Perfect side dish.
 

 

Lentil, Carrol and Potato Hash
Lentil, Carrot and Potato Hash uses pre-cooked lentils, then everything else is done in one skillet. The textures are varied and the flavors divine. Easy!
 

 

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Chocolate Frosted Lemon Cupcakes http://veganinthefreezer.com/2014/08/16/chocolate-frosted-lemon-cupcakes/ http://veganinthefreezer.com/2014/08/16/chocolate-frosted-lemon-cupcakes/#comments Sat, 16 Aug 2014 12:10:51 +0000 http://veganinthefreezer.com/?p=12132   Chocolate Frosted Lemon Cupcakes are so inviting with a chocolaty top and the cupcakes have just a hint of lemon.  Two of my favorite dessert flavors combined in one. It is about time for a new decadent treat to be gracing these pages.  On my Recipe Index page there are little thumbnail photos lined up of … Click here to see the full recipe ...

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Chocolate Frosted Lemon Cupcakes are so inviting with a chocolaty top and the cupcakes have just a hint of lemon. Two favorite dessert flavors all in one.

 

Chocolate Frosted Lemon Cupcakes are so inviting with a chocolaty top and the cupcakes have just a hint of lemon.  Two of my favorite dessert flavors combined in one.

It is about time for a new decadent treat to be gracing these pages.  On my Recipe Index page there are little thumbnail photos lined up of all my recipes, in order, in which they were introduced on the blog.  Newest to oldest.  Well I scanned down the page and it was way too long of a scan before I found any chocolate.  Heavens!  I need to keep closer attention.  Also, there were no cupcakes!  It is all fixed now and I can breathe a sigh of relief.  All is right with the world.

Chocolate Frosted Lemon Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 12 Muffins

Serving Size: 1 Muffin

Chocolate Frosted Lemon Cupcakes

Ingredients

For the Cupcakes

1/2 cup Coconut Oil, solid from the fridge if necessary

1 cup Coconut Sugar

1/2 teaspoon salt

2 eggs - I used an Egg Replacer

1 teaspoon Baking Powder

1 1/2 cups all-purpose flour

1/2 cup non dairy milk - I used coconut milk

1 teaspoon lemon juice - if the batter does not taste as lemony as you like then you can add up to 1/2 teaspoon more.

For the Frosting

1 cup organic powdered sugar

1/8 cup vegan butter

1/8 cup coconut milk

1/2 cup plus 2 Tablespoons unsweetened cocoa powder

1/4 teaspoon organic vanilla extract

Directions

For the Cupcakes

Mix the 'eggs' according yo your package directions. Some use more water than others. Set aside.

Beat together the coconut oil, coconut sugar, salt and lemon juice until light and fluffy. About 3 minutes.

Add the 'eggs' and beat in well.

In a separate bowl mix the baking powder with the flour.

Add the flour alternately with the coconut milk into the sugar mixture. Start and end with the flour. Mix until smooth.

Line 12 muffin cups with cupcake liners.

Spoon some of the batter into each liner until they are all pretty even.

Bake the cupcakes for 18-20 minutes, or until a cake tester inserted into the center comes out clean.

For the Frosting

While the cupcakes are baking, make the frosting.

Cream the powdered sugar and vegan butter together.

Add the remaining ingredients and mix well.

When you remove the cupcakes from the over - remove the cupcakes from the pan to a baking rack and let cool completely.

Scoop into a frosting into a decorating bag with any tip you like, and frost the cooled cupcakes.

I sprinkled some raw sugar (turbinado) on the tops. That is what the little glistening decoration on top of the chocolate.

IF FREEZING:

You may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. Just put them in the refrigerator to defrost over night or set out on a plate and it will take an hour or so to defrost.

http://veganinthefreezer.com/2014/08/16/chocolate-frosted-lemon-cupcakes/

Chocolate Frosted Lemon Cupcakes are so inviting with a chocolaty top and the cupcakes have just a hint of lemon. Two favorite dessert flavors all in one.

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Hearty Chickpeas and Red Lentils http://veganinthefreezer.com/2014/08/12/hearty-chickpeas-and-red-lentils/ http://veganinthefreezer.com/2014/08/12/hearty-chickpeas-and-red-lentils/#comments Tue, 12 Aug 2014 11:55:10 +0000 http://veganinthefreezer.com/?p=12093   Isn’t it nice when you have a group of recipes that are your favorites, cook up quickly and are healthy to boot? I have quite a slew of them but this Chickpeas and Red Lentils Recipe is a standard ‘go to’ for me.  After a full day of ‘life’ … Click here to see the full recipe ...

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Hearty Chickpeas and Red Lentils Recipe is simple to throw together and easier to eat. Lots of texture and spices make it a perfect dinner or side dish.

 

Isn’t it nice when you have a group of recipes that are your favorites, cook up quickly and are healthy to boot? I have quite a slew of them but this Chickpeas and Red Lentils Recipe is a standard ‘go to’ for me.  After a full day of ‘life’ it is really nice to have something so simple and delicious to throw together.  Lots of texture and spices to make it the perfect dinner or side dish.

One thing that has been added to my life lately is yoga.  I still try to do regular exercises but most of the time I tell myself that just running around like I do is enough.  It really isn’t.  Especially for strengthening your core and muscles.  Healthy living, yoga and wellness is my new mantra so I bend and hold, stretch and hold, balance and hold.   I had no idea you could work up such a sweat from holding a pose.  I love it!

Hearty Chickpeas and Red Lentils

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 Servings

Serving Size: 1-1/2 cups

Hearty Chickpeas and Red Lentils

Ingredients

2 large carrots chopped very small

1/2 cup onoin, diced small

1 Tbsp. Coconut Oil

1-1/2 cup dried Red Lentils

1 cup soymilk (I use Silk)

2 cups vegetable broth

1 cup water

2 Roma tomatoes, diced

1 can (15 oz.) chickpeas (also called garbanzo beans) - drained and rinsed

2 tsps. Garam Masala This is a homemade recipe that is so easy to make and it will help you save money too.

1/2 tsp. curry powder

1 tsp. salt

Directions

Partially boil the carrots then drain and set aside.

To a large pot add the oil and heat to medium. Add the onion and saute until translucent. About 10 minutes.

Add the red lentils, soy milk, vegetable broth, water, tomatoes, partially cooked carrots, garbanzo beans, garam masala, curry powder and salt.

Stir well.

Bring to a quick boil and then turn down and simmer on medium heat for 20 to 30 minutes.

Stir to keep the beans from sticking about every 5 minutes.

At the end of 20 minutes check to see if the lentils are done. If not, cook another 10 minutes and they will definitely be done.

Taste and check for more salt or a dash of pepper but I don't think you will need any.

You can easily double this recipe.

http://veganinthefreezer.com/2014/08/12/hearty-chickpeas-and-red-lentils/

Food choices are another way to keep yourself in tip top condition.  I make sure I get lots of plant protein and cook with products that help keep you healthy such as fruits, leafy greens, soy and other legumes. The list goes on and on.  You can also check Protein Power for more healthy recipes and you can even get coupons for Silk Soymilk. Additionally,  Learn About Soymilk has lots of intersting information that you really shouldn’t miss.

 

Hearty Chickpeas and Red Lentils Recipe is simple to throw together and easier to eat. Lots of texture and spices make it a perfect dinner or side dish.

 

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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Homemade Garam Masala Seasoning http://veganinthefreezer.com/2014/08/11/homemade-garam-masala-seasoning/ http://veganinthefreezer.com/2014/08/11/homemade-garam-masala-seasoning/#comments Mon, 11 Aug 2014 11:55:33 +0000 http://veganinthefreezer.com/?p=12077     Garam Masala is a spice mixture that will take you a long way in adding flavors to your dishes.  It’s roots are in Northern India and Southern Asia and has a very intense and spicy flavor.  There are variations of the mixture and this is a simple one that I came … Click here to see the full recipe ...

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Garam Masala is a spice mixture that will take you a long way in adding flavors to your dishes. A simple blend that you just mix and use whenever it calls.

 

 

Garam Masala is a spice mixture that will take you a long way in adding flavors to your dishes.  It’s roots are in Northern India and Southern Asia and has a very intense and spicy flavor.  There are variations of the mixture and this is a simple one that I came up with that does not require you to roast and grind seeds.  You will already have most of the ground spices in your cupboard if not all of them.  Just measure out, mix and keep in a jar with a tight fitting lid.  You will find yourself using this seasoning mixture over and over again.

My dream is to have this nice little area in my kitchen where all my herbs and spices are in alphabetical order.  All of my own spice mixes would be in pretty little glass bottles so that I can see the colors of the mixtures.  A gorgeous corner and, of course, the kitchen would always be spotless and my hair would look great.  Well,  I am getting closer to the herb and spice area.

 

Garam Masala is a spice mixture that will take you a long way in adding flavors to your dishes. A simple blend that you just mix and use whenever it calls.

Homemade Garam Masala Seasoning

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Almost 1/4 cup

Serving Size: depends on recipe

Homemade Garam Masala Seasoning

Ingredients

1 Tbsp. ground cumin

1-1/2 tsp. ground coriander

1-1/2 tsp. ground cardamon

1-1/2 tsp. ground black pepper

1 teaspoon ground cinnamon

1/2 tsp. ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. tumeric

Directions

Measure all of the ingredients into a small bowl and mix.

That is it.

Store in a jar with a tight fitting lid.

http://veganinthefreezer.com/2014/08/11/homemade-garam-masala-seasoning/

Garam Masala is a spice mixture that will take you a long way in adding flavors to your dishes. A simple blend that you just mix and use whenever it calls.

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Chunky Maple Peanut Butter Ice Cream http://veganinthefreezer.com/2014/08/09/chunky-maple-peanut-butter-ice-cream/ http://veganinthefreezer.com/2014/08/09/chunky-maple-peanut-butter-ice-cream/#comments Sat, 09 Aug 2014 12:15:50 +0000 http://veganinthefreezer.com/?p=12052 Chunky Maple Peanut Butter Ice Cream is a frozen dessert bonanza with lots of chunks and swirls.  Last year I bought my first time ever ice cream maker.  I remember when I was little that my parents had one where they used rock salt and a wooden ice cream maker with a hand … Click here to see the full recipe ...

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Chunky Maple Peanut Butter Ice Cream is a frozen dessert bonanza with lots of chunks and swirls. Made from scratch and very simple - from start to finish.`

Chunky Maple Peanut Butter Ice Cream is a frozen dessert bonanza with lots of chunks and swirls.  Last year I bought my first time ever ice cream maker.  I remember when I was little that my parents had one where they used rock salt and a wooden ice cream maker with a hand crank.  It was a fun get together activity but you had to really watch that the rock salt did not get into the ice cream. I don’t know how that happens – I think it just comes up over the top and gets mixed in.  I told you I was really little.  The reason I remember the rock salt so well was because at one party I got the first bite.  It was a cold bite of salt.  Shock!  Well, those were the good old days but today when we use ice cream makers you get a nice cold sweet bite of heaven.  Every time.  Really easily.

 

Ice cream made with coconut milk turns out a luscious beautiful creamy concoction. You truly do not need dairy milk and cream to make ice cream.  You can use coconut cream.  I know most of the cans say coconut milk but in actuality it is coconut cream and once in a while the can will say so.  The can always says what percent is milk fat – that is coconut milk fat.  I hope you jump right on this recipe so you can get a sweet fresh amazingly wonderful dessert.   Made from scratch from the very beginning and it does not take long at all.  

Chunky Maple Peanut Butter Ice Cream

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 4-1/2 cups ice cream

Serving Size: 1 cup

Chunky Maple Peanut Butter Ice Cream

Ingredients

2 cans 13.5 oz. each Coconut Milk (about 17% full fat)

1-1/2 cup Frozen Chunky Maple Peanut Butter (this is a recipe that I made and you can too)

4 Tbsps. Maple Syrup

Directions

You will need an ice cream maker.

Freeze the bowl that goes in the ice cream maker for at least 18 hours.

Pour the coconut milk into the pre chilled ice cream bowl.

Add the maple syrup.

Turn on your machine and let it go 20 minutes.

While this is churning, chunk your frozen maple peanut butter.

Add the maple peanut butter chunks, to the ice cream, through the top shoot and let churn another 5 to 10 minutes.

The ice cream will be like soft serve but if you want it hard to scoop as in my photos then pour the ice cream into a freezer safe glass or plastic container that has a tight lid. Freeze for about 6 hours.

You can also let it partially freeze - maybe 2 hours and then scoop out balls with your ice cream scoop. Then put those balls back in your freezer container. It will be much easier to get out scoops when it is hard.

http://veganinthefreezer.com/2014/08/09/chunky-maple-peanut-butter-ice-cream/
     Chunky Maple Peanut Butter Ice Cream is a frozen dessert bonanza with lots of chunks and swirls. Made from scratch and very simple - from start to finish.

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Homemade Maple Peanut Butter http://veganinthefreezer.com/2014/08/05/homemade-maple-peanut-butter/ http://veganinthefreezer.com/2014/08/05/homemade-maple-peanut-butter/#comments Tue, 05 Aug 2014 12:10:32 +0000 http://veganinthefreezer.com/?p=12030 Well, look what we’ve got here.  Homemade Maple Peanut Butter – to tempt you – daily!  There isn’t anything negative about this recipe.  It only takes minutes to make and it is extremely versatile.  I mean, this could go on toast, muffins, bread and of course it fills up a … Click here to see the full recipe ...

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Homemade Maple Peanut Butter only takes minutes to make and it is ridiculously easy. Rich, creamy and extremely versatile - fresh and in baking.

Well, look what we’ve got here.  Homemade Maple Peanut Butter – to tempt you – daily!  There isn’t anything negative about this recipe.  It only takes minutes to make and it is extremely versatile.  I mean, this could go on toast, muffins, bread and of course it fills up a teaspoon very nicely.  You can use it in recipes for cookies and ‘no bake’ goodies too.  I was actually trying to come up with an ice cream recipe that could become my favorite.  My mind started roaming and then it stopped, almost immediately.  And by the way, guess what is going on the blog next.  Yes, Chunky Maple Peanut Butter Ice Cream.  But we have to start at the beginning.  It is so simple to make finger and spoon lickin’ good maple peanut butter from scratch.

 

I have to tell you that my husband is very proud of me.  He loves what I do and he even comes in and watches me photograph sometimes.  But … he does not eat a very wide variety of food.  To relate that to this post he does not eat peanut, almond or cashew butter.  The nuts (legumes), yes, but not the butters.   He is a VERY limited eater.  But he asked me what I was making and I told him Maple Peanut Butter and he said, “That sounds good!”.  How about that!  I’m smiling.  It’s the little things.

I used raw peanuts but you can definitely use salted dry roasted peanuts.  That would also taste great.  Leave out the pinch of salt if you go that way.

 

Homemade Maple Peanut Butter only takes minutes to make and it is ridiculously easy. Rich, creamy and extremely versatile - fresh and in baking.

 

Homemade Maple Peanut Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1-1/2 cup

Serving Size: Maybe 2 Tablespoons

Ingredients

2 cups raw peanuts

4 Tbsps. maple syrup

1/4 tsp. sea salt

Directions

Use a food processor. It works so much more easily that a blender.

Pour your peanuts into the processor. I use a Ninja Food Processor and it does the job quickly. I am sure there are many out there that would work great.

First you will get chunky crumbs.

Then it will start to stick together and to the sides of the processor. Turn off the processor and use a spatula to scrape down the sides.

Process for another 15 seconds and scrap again. Do this about 3-4 times.

Now process a little longer in between when you scrap down the sides and the peanuts will start to heat up and release it's oil which helps make it become a peanut butter.

In no time it will be creamy.

Add the maple syrup and the salt.

Process until all is incorporated completely.

You are done.

Scoop into a jar with a tight fighting lid and eat whenever you want.

Homemade Peanut Butter will keep for months in the refrigerator but believe me it be be gone way before that.

If you want to double this recipe it is not problem. Just double the ingredients and follow the above directions.

If you want to freeze the peanut butter to use in this Chunky Maple Peanut Butter Ice Cream recipe then pour it all into a container that makes the peanut butter about 1" deep. Freeze overnight and it will be ready to chunk for your ice cream.

http://veganinthefreezer.com/2014/08/05/homemade-maple-peanut-butter/

 

Homemade Maple Peanut Butter only takes minutes to make and it is ridiculously easy. Rich, creamy and extremely versatile - fresh and in baking.

 

 

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Cranberry Apple Turnovers http://veganinthefreezer.com/2014/08/02/cranberry-apple-turnovers/ http://veganinthefreezer.com/2014/08/02/cranberry-apple-turnovers/#comments Sat, 02 Aug 2014 12:10:24 +0000 http://veganinthefreezer.com/?p=12000   It is really nice that we have so many dried fruit options to choose from in our grocery stores. It didn’t use to be like this.  You use to have to wait for Christmas season to get your cranberry on.  This spring and summer I have already made Cranberry Orange Scones and Cranberry … Click here to see the full recipe ...

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Cranberry Apple Turnovers use Granny Smith apples and dried cranberries. Both are all mellowed out with an apple jelly mixture and baked in puff pastry. YUM

 

It is really nice that we have so many dried fruit options to choose from in our grocery stores. It didn’t use to be like this.  You use to have to wait for Christmas season to get your cranberry on.  This spring and summer I have already made Cranberry Orange Scones and Cranberry Cherry Popsicles and today I am happy to be posting a new recipe for Cranberry Apple Turnovers.  The tart Granny Smith apple is mixed with dried cranberries and then both are all mellowed out with an apple jelly mixture.  After it all bakes in a pre-packaged puff pastry you will have a scrumptious treat.

 

I remember when our family use to make the trek to Hadley’s in Cabazon, California to get our beautiful plump dried dates and cranberries.  Mother spent a fortune to stock up but it was well worth it.  Especially for us kids because we got to enjoy all of the wonderful recipes that she made. An extra bonus is now we all have this wonderful family memory of outings and fun. Nowadays, when I am driving out of Arizona and back to the beach I will stop at Hadley’s and see what there is.  Of course, now there are Factory Outlet Stores and a casino right next to it but the whole conglomeration is still way out there in the desert. The store is as good as ever and I just love that.

Cranberry Apple Turnovers

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 Turnovers

Serving Size: 1 Turnover

Cranberry Apple Turnovers

Ingredients

1 Granny Smith apple, diced small

3 Tbsps. dried cranberries

3 Tbsps. apple jelly, warmed until it is just melted

1 Tbsp. Cornstarch

1/8 tsp. Ground Cinnamon

1 puff pastry sheet, thawed

2 Tbsps. vegan butter cut into 1/2" cubes

Directions

Defrost the pastry sheet - it takes about 20 minutes.

On a floured surface roll out the pastry sheet in one direction so that it makes a longer triangle. The final rectangle will measure 12" x 18".

In a bowl mix the cornstarch, melted jelly and cinnamon together.

Add the apples and cranberries - mix well.

Below is a photo of what you will have.

Cut the sheet down the center, lengthwise, so that there are 6" on each side.

Now cut each side, twice, so that there are 6 squares that measure 6" x 6".

Dollop the apple mixture, evenly in the center of each square.

Dot the vegan butter on top of each pile of the apple mixture.

Fold over the squares to line up the edges to form a triangle.

Press the edges with your fingertips.

Use the tines of a fork to go around the edges to crimp a better seal.

Place on a lightly oiled baking sheet.

Bake ay 400 degrees for 20 minutes.

Remove from the oven and then place the turnovers on a rack to cool.

Sprinkle powdered sugar over the top of the turnovers, if you wish.

Let cool completely.

You can enjoy these little gems any time of the day.

They freeze perfectly too.

IF FREEZING::

After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

You can also heat them in a 350 degree preheated oven for 10 minutes.

http://veganinthefreezer.com/2014/08/02/cranberry-apple-turnovers/

Cranberry Apple Turnovers use Granny Smith apples and dried cranberries. Both are all mellowed out with an apple jelly mixture and baked in puff pastry. YUM

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Chili Pasta Casserole http://veganinthefreezer.com/2014/07/30/chili-pasta-casserole/ http://veganinthefreezer.com/2014/07/30/chili-pasta-casserole/#comments Wed, 30 Jul 2014 20:15:04 +0000 http://veganinthefreezer.com/?p=11964 Chili Pasta Casserole is a nice comforting dish that is easy to make and will be enjoyed by the whole family. Yes, bring back the family meal with pasta and beans all mixed together with more goodies and then baked in a casserole.  I forget about casseroles and they are … Click here to see the full recipe ...

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Chili Pasta Casserole is a nice comforting dish that is easy to make and will be enjoyed by the whole family. Easily doubled for a large gathering too.

Chili Pasta Casserole is a nice comforting dish that is easy to make and will be enjoyed by the whole family. Yes, bring back the family meal with pasta and beans all mixed together with more goodies and then baked in a casserole.  I forget about casseroles and they are so handy. Not only are the majority of casseroles easy but there are usually leftovers.   It is very gratifying when I hear “This is good” – even if it is through a mouthful of food.

 

Dinners can be very hard to come up with on a day to day basis especially with everything else that goes on in our lives.  This is nothing new.  I can remember my mom having trouble every once in a while and that was before cellular phones were added into the equation. Our time is precious.  Now that I am an adult I am thinking back to my favorite meals from mom and they were the simple ones.  We knew no vegans then so I am going to just spit it out.  Breakfast for dinner – loved it! Creamed tuna on toast – loved it!  Chili size – loved it!  Well, here is a meal your family can remember too.  Make it soon because it is that good.   

Chili Pasta Casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 to 5 servings

Serving Size: 1 to 1-1/2 cups

Chili Pasta Casserole

Ingredients

1 Tbsp. Coconut Oil

1/2 cup white onion, diced

2 cloves garlic, finely diced

8 oz. rotelle pasta

1 can kidney beans, rinsed and drained

1 can whole kernel corn, rinsed and drained or 1 ear of corn shucked and cut from the cob

3 roma tomatoes, diced

1 Tbsp. chili powder

1 tsp. ground cumin

1 tsp. salt

1 cup grated vegan cheddar type cheese

Directions

Drizzle the oil into a large skillet on medium high heat. Add the onions and sauté for about 5 minutes.

Add the garlic and saute about 5 minutes watching so that the garlic does not burn.

Remove from heat.

While the onion is sauteeing cook the rotelle pasta as directed on the package until cooked al dente.

Drain the pasta and set aside.

To a large bowl add the cooked onion and garlic, drained kidney beans, the drained (or fresh) corn, diced tomatoes, chili powder, ground cumin and salt. Stir until well mixed.

Add the cooked pasta and lightly toss until well incorporated.

Lightly oil a 9"x13" baking dish.

Pour the chili pasta mixture into a 9×13 dish.

Spread it out evenly with a spatula and sprinkle with the vegan cheese.

Place in preheated 350 degree oven and bake for 30 minutes.

Spoon into serving dishes at the stove or at the table.

Enjoy the yums and the compliments!

This can be easily doubled or tripled for a larger gathering too.

http://veganinthefreezer.com/2014/07/30/chili-pasta-casserole/

 

Chili Pasta Casserole is a nice comforting dish that is easy to make and will be enjoyed by the whole family. Easily doubled for a large gathering too.

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Gluten-Free Cranberry Orange Scones http://veganinthefreezer.com/2014/07/27/cranberry-orange-scones/ http://veganinthefreezer.com/2014/07/27/cranberry-orange-scones/#comments Sun, 27 Jul 2014 12:25:26 +0000 http://veganinthefreezer.com/?p=11890 Cranberry Orange Scones is a recipe that is out of a wonderful new cookbook titled Decadent Gluten-Free Vegan Baking by the amazing gluten-free goddess, Cara Reed.  All sorts of her exceptional Vegan and Gluten-Free Baked Goods are being recreated this and next month by different bloggers who are jumping at the chance to … Click here to see the full recipe ...

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Cranberry Orange Scones are the perfect treat. Citrus, cranberry and a sweet glaze will make you want to serve these over and over. A classic combination!

Cranberry Orange Scones is a recipe that is out of a wonderful new cookbook titled Decadent Gluten-Free Vegan Baking by the amazing gluten-free goddess, Cara Reed.  All sorts of her exceptional Vegan and Gluten-Free Baked Goods are being recreated this and next month by different bloggers who are jumping at the chance to shine with her recipes – me included.   I choose one of my favorite brunch go-to’s.  Scones.  Cara’s gluten-free all-purpose flour blend is the best I have had and it works so well with countless recipes. These scones are no exception and with the addition of citrus, cranberry and a sweet glaze you will want to make these over and over. What a great combination!

It was so hard to choose which recipe to showcase from this cookbook.   I don’t think there was a single one that I would not want to make which means I will be getting this cookbook very dirty in the future.  It will be smeared with chocolates and glazes. So dive into this recipe and I am sure you will wanting to try others very soon.

Auto Draft

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 Scones

Serving Size: 1 Scone

Auto Draft

Ingredients

DRY

2 c/330 g Cara’s All-Purpose Blend Most of these ingredients can be found at your natural and whole foods grocery stores. I found Brown Rice Flour Superfine on Amazon.

¾ tsp xanthan gum

1 Tbsp/16 g baking powder

½ tsp salt

¼ c/50 g granulated sugar

WET

5 Tbsp/70 g vegan butter, cold and cubed

1 c/240 ml light coconut milk, canned

2 tsp/4 g orange zest

1 c/120 g dried cranberries

FOR “EGG” WASH

1 Tbsp/15 ml water

2 tsp/6.5 g cornstarch

FOR SUGAR GLAZE

1 c/120 g powdered sugar

1–2 tsp/5-10 ml orange juice

1 tsp orange zest

Directions

Preheat oven to 425°F/220°C.

Whisk the flour, xanthan, baking powder, salt and sugar together.

With a pastry blender, add the butter into the flour mix until crumbly.

Stir in milk. Before you completely combine the dough together, add the zest and cranberries.

Mix until flour is completely combined.

Gently pat dough into a circle (approximately 8–inch/20-cm diameter).

Slice the scones into 6 pieces and place on a greased baking sheet. I didn't catch this step for some reason and I actually just partially cut though the round for 6 scones and ended up cutting them all the way through after baking. It worked fine.

Coat a thin layer of the “egg” wash by whisking the water and cornstarch together, and then gliding onto the dough with a brush.

Bake 15 to 20 minutes or until light browned.

Allow to cool on a baking rack for 10 minutes.

Coat the tops of the scones with the sugar glaze.

To make the glaze

Combine all ingredients to make a paste thick enough to stir but not too runny.

By the way, these also freeze beautifully and will keep in the freezer for 3 months.

http://veganinthefreezer.com/2014/07/27/cranberry-orange-scones/

Cranberry Orange Scones are the perfect treat. Citrus, cranberry and a sweet glaze will make you want to serve these over and over. A classic combination!

Here are a few recipe titles from Cara’s cookbook  and you should check out her blog, Fork and Beans,  for even more fabulous recipes.

 

Yeast-Free Cinnamon Buns – Key Lime Cheesecake Bars – Oreos – Gingerbread Men

Hot Cocoa Snickerdoodles – Cinnamon Coffee Cake Muffins

Strawberry Swirl Cheesecake – Stone Ground Cornbread – Pumpkin Streusel Bread

 

Decadent Gluten-Free Vegan Bakingfollow
 

Printed with permission from Decadent Gluten-free Baking by Cara Reed. Page Street Publishing (August 5, 2014).
Disclaimer: I was given this book to review, but all of the thoughts and opinions expressed are completely my own.

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Simple Dinners and a Grilled Wrap Tortilla Trio http://veganinthefreezer.com/2014/07/25/grilled-wrap-tortilla-trio/ http://veganinthefreezer.com/2014/07/25/grilled-wrap-tortilla-trio/#comments Fri, 25 Jul 2014 12:01:59 +0000 http://veganinthefreezer.com/?p=11838 This shop has been compensated by Collective Bias, Inc. and its advertiser.#CollectiveBias   It’s summertime and the livin’ is easy.  Meals are casual and we all try to keep as much heat out of the house as possible. Well, I came up with a three fun recipes using tortillas.  I … Click here to see the full recipe ...

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This shop has been compensated by Collective Bias, Inc. and its advertiser.
#CollectiveBias

Grilled Wrap Tortilla Trio becomes a dinner for 6 and under $20. Spinach Pinwheels, Avocado Veggie Wraps & Barbecue Bean Grilled Tortillas are fantastic!

 

It’s summertime and the livin’ is easy.  Meals are casual and we all try to keep as much heat out of the house as possible. Well, I came up with a three fun recipes using tortillas.  I call them budget recipes and have titled this page Grilled Wrap Tortilla Trio because I couldn’t fit in all of the words to describe the recipes in one line. Ha!  The first recipe needs no heat and takes minutes to prepare.  It is Spinach Pinwheels with all the flavors you need in one neat little package.  Next comes an Avocado Veggie Wrap.  It is also a cool wrap that is brimming with avocado and Italian dressing.  Last but not least is a lightly grilled tortilla wrap that is stuffed with pinto beans, barbecue sauce and more. Toss up a big spinach salad and a party dinner is ready.  All of these dishes are actually to be served for one dinner and it will feed 6 people for under $20!  Can you believe it!

The 1st and the 15th of each month rolls around really quick.  This is when I keep it in my mind to sit down and pay the bills.  This is also when I am needing to have inexpensive meals ready for us throughout the week.  I mean, don’t we all want to have some money left over for other fun activities?  Ed and I both love to go camping and that takes a little extra money for gas so I make sure it is there.   Also, we have a couple of sets of people coming over this month so I thought it would be a good idea to have some fast, nutritious, inexpensive and, of course, delicious dinner ideas for 6.  So I sit down, sketch out some ideas and head off for Walmart.

 

Grilled Wrap Tortilla Trio becomes a dinner for 6 and under $20. Spinach Pinwheels, Avocado Veggie Wraps & Barbecue Bean Grilled Tortillas are fantastic!

 

I did not need that many ingredients for this one meal that I planned.  Lots of vegetables, as usual but only tortillas, 2 cans of veggies and some of my favorite Kraft products.  Thanks to Kraft and the rollbacks at Walmart my total was under $20 including the tax.  When you can #RollIntoSavings it really helps!  Both of the pictures from above are servings for two. That means these ingredients will give you three times what you see.

Below – the total time, quantity and serving size are the totals for all three recipes. So … spread out your goodies and let’s start with Barbecue Bean Grilled Tortillas.

 

Grilled Tortilla Wraps

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 servings

Serving Size: 3 Tortillas Wraps

Grilled Tortilla Wraps

Ingredients

Here is the complete shopping list for all three recipes:

18 tortillas that measure 10" - I bought 2 packs

your favorite oil

1 red onion

1 medium sized zucchini

2 Roma tomatoes

2 avocados

1 package baby spinach, mine came in a see through plastic box

1 can pinto beans

1 can extra large pitted black olives

1 bottle Kraft Zesty Italian Dressing

1 bottle Kraft Ranch Dressing

1 bottle Kraft Barbecue Sauce

Barbecue Bean Grilled Tortillas

6 whole wheat tortillas

1 Tbsp. coconut oil (or your favorite oil)

1 can pinto beans

1/2 red onion, sliced

1 medium sized zucchini, cubed

1/2 to 3/4 cup Kraft Barbecue Sauce

Avocado Veggie Wraps

6 whole wheat tortillas

1/4 red onion, diced

2 roma tomatoes, diced

2 avocados, sliced - I slice a quarter of the avocado at a time and then lay it down to keep the avocado green. The Italian dressing will help it keep its color.

1/3 cup Kraft Italian Dressing

Spinach Pinwheels

6 whole wheat tortillas

1/4 red onion, finely diced

fresh baby spinach package

1 can pitted black olive

3/4 cup Kraft Ranch Dressing

Directions

Barbecue Bean Grilled Tortillas

Heat 1 Tbsp. oil in the pan to medium high heat.

Add the red onion and saute about 10 minutes or until translucent.

Remove from pan and set aside.

Cube the zucchini. I peel the zuke and then cut in circles that are about 1 inch thick and then I cut into quaters.

Add the zuke to the pan and saute about 5 minutes.

Remove and set aside.

Lay out 6 tortillas.

Spread 1 to 2 Tbsps. of the barbecue sauce all over each tortilla.

Lay the ingredients in one long row closer to one edge than in the middle.

First lay about 2 ounces of pinto beans.

Then in succession lay down the sauteed onion and sauteed zucchini.

Roll up tight.

Heat your grill and grill lightly on all four sides.

I actually used a grill pan and heated about 1 tablespoon of coconut oil to medium high heat. Grill for about 4 minutes on each of the four sides.

Avocado Veggie Wraps

Lay out the 6 tortillas

Spread 1 Tbsp. Kraft Italian Dressing all over each tortilla.

Down the center of the tortilla but about 2" from the edge start laying your layers.

Divide and sprinkle the red onions and tomatoes onto the tortillas.

Use 1/4 avocado for each tortilla. I make long slices and lay on the very top. You will have 1/4 of an avocado left over. This will go in your spinach salad that you can make with all of your leftover ingredients.

Fold up the one edge across the bottom line of your filling. This will hold in the ingredients from the bottom of the wrap.

Fold over each edge across that and leave the top open. See the photo of the Avocado Veggie Wraps to see how the finished product looks.

Spinach Pinwheels

Lay out 6 tortillas.

Spread 1 Tbsp. of the dressing on each tortilla

Lay out the spinach in one layer

Sprinkle on the finely diced red onion

Sprinkle on 3 sliced olives per tortilla. I use an egg slicer because it makes such quick work and the slices are so nice and thin.

Dot the tortilla (all over) with about 10 drops of 1/2 teaspoon each of the dressing.

Tightly roll up the tortilla and then slice into pinwheels. Each slice is about 1-1/4" thick.

http://veganinthefreezer.com/2014/07/25/grilled-wrap-tortilla-trio/

 

Grilled Wrap Tortilla Trio becomes a dinner for 6 and under $20. Spinach Pinwheels, Avocado Veggie Wraps & Barbecue Bean Grilled Tortillas are fantastic!

So here you have it.  Three great recipes for a wonderful addition to your low budget meals.  Take advantage of the rollbacks at Walmart too while they are still active for these Kraft products.

 

Walmart Kraft Aisle

 

 

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Pineapple Coconut Popsicles http://veganinthefreezer.com/2014/07/22/pineapple-coconut-popsicles/ http://veganinthefreezer.com/2014/07/22/pineapple-coconut-popsicles/#comments Tue, 22 Jul 2014 11:55:27 +0000 http://veganinthefreezer.com/?p=11816     Pineapple Coconut Popsicles are such a wonderful treat/dessert/snack.  You start off with a real honest to goodness pineapple which gives you a thick fruit mixture so you want to mix that with a liquid of some sort.  And … what goes better with pineapple than coconut juice?  I bought an … Click here to see the full recipe ...

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Pineapple Coconut Popsicles are such a wonderful treat/dessert/snack. You start off with a real honest to goodness pineapple to get a healthy fruity snack.

 


 

Pineapple Coconut Popsicles are such a wonderful treat/dessert/snack.  You start off with a real honest to goodness pineapple which gives you a thick fruit mixture so you want to mix that with a liquid of some sort.  And … what goes better with pineapple than coconut juice?  I bought an organic pineapple coconut juice that is easy to find at many of the local grocery stores.  The juice is thicker than something like an orange or apple juice and it blends perfectly with the pineapple to make popsicles. You will be so happy when they are frozen and you can have one.  You might as well take it to the next level and pretend you are in Hawaii.

We have been going through popsicles like crazy this year.  Even though we only have one (each) every couple to three days it still seems like they go really fast. There might be three left in there right now so I’d better take a few minutes tomorrow and make us some more wonderful and refreshing popsicles.  I hope you do too!

 

Pineapple Coconut Popsicles

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 12 popsicles

Serving Size: 1 popsicle

Ingredients

1 pineapple

1-1/2 cup Pineapple Coconut Juice This is an order for 6 bottles - I just linked it so you can see the juice that I used.

2 Tbsp. maple syrup

Directions

Cut the pineapple into chunks.

Place in a food processor, chopper, blender. I used the Ninja and it really makes a smooth job of this process. Here is a link to the exact one that I have.

Ninja Master Blender

After you have your pineapple all blended - pour it through a sieve. I also rub my fingers around in the sieve and get as much juice as I can. You won't have very much pulp left when you are done. Do not worry about exact measurements.

Pour back into your food processor and add the juice.

Mix again to blend.

Pour into you popsicle molds and freeze at least 6 hours.

You will have a couple of popsicles worth of extra filling. Put it in the fridge and save to make more popsicles after you remove the first set. Or ... drink it as a smoothie. Delicious!

Here is that clickable link for the popsicle mold that I used = Classic Pop Molds. I have used them many times and it works really well.

To get the popsicles out of the mold I ran hot water on the sides first. They slide right out really easy.

Take the frozen popsicles out of the mold and put in a freezer bag.

Replace in the freezer.

http://veganinthefreezer.com/2014/07/22/pineapple-coconut-popsicles/

 

Pineapple Coconut Popsicles are such a wonderful treat/dessert/snack. You start off with a real honest to goodness pineapple to get a healthy fruity snack.

 

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Date Bran Muffins http://veganinthefreezer.com/2014/07/19/date-bran-muffins/ http://veganinthefreezer.com/2014/07/19/date-bran-muffins/#comments Sat, 19 Jul 2014 11:25:01 +0000 http://veganinthefreezer.com/?p=11794 Everybody needs a good healthy Date Bran Muffins Recipe!  These are sort of, like, ‘in disguise’ and no one will know they are healthy muffins.   If you leave out the word bran then you can even trick the kids.   I do not know why bran is not used more often.  I … Click here to see the full recipe ...

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Everybody needs a good healthy Date Bran Muffins Recipe! The dates bring a wonderful sweetness and these little gems are so good with or without a topping.

Everybody needs a good healthy Date Bran Muffins Recipe!  These are sort of, like, ‘in disguise’ and no one will know they are healthy muffins.   If you leave out the word bran then you can even trick the kids.   I do not know why bran is not used more often.  I am going to make that my mission.  Bring bran to the masses.  Unite the nations!  Make everybody happy!  This is my first step.   I also love the sweetness that dates bring to recipes.  These little gems are so good when they are served warm with or without any sort of topping.  I like mine plain.  Just delicious as you are sipping your morning beverage.

 

There is a trick to dicing dates.  You use scissors!   Dates like to stick together but cutting them gives you the best control for size and they don’t make a sticky clump like they do in a food processor.  Also, I used a bran bud type of cereal not flakes.  This gives the muffin more texture.   You can even make half of the muffins and keep the batter in the fridge for up to 2 weeks if you would like to make two smaller batches.  And … the finished muffins freezer perfectly too.

 

Date Bran Muffins

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Ingredients

1 cup bran buds

1 cup boiling water to soak the bran buds

2 vegan eggs - I use chia eggs

1/2 cup coconut oil

1 cup coconut sugar

1-1/2 non-dairy milk - I used soy milk

2-1/2 cup whole wheat flour

2-1/2 tsp. baking soda

1-1/2 tsp. baking poder

1 tsp. salt

1 cup dates, diced small

Directions

Lightly oil 12 muffins cups and set aside.

Soak the bran buds in boiling water.

Let stand to cool.

Mix the chia eggs and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.

In a large bowl add the soy milk, oil and sugar.

Mix.

Add the prepared eggs and mix.

Add the flour, baking soda, baking powder and salt.

Add the bran mixture and mix to just combine.

Fold in the diced dates.

Spoon into the prepared muffin cups.

The cups will be full.

Bake at 355 degrees for 20 to 25 minutes. Watch closely at the 20 minute mark.

Transfer muffins to a rack and let cool.

IF FREEZING::

After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

http://veganinthefreezer.com/2014/07/19/date-bran-muffins/

 

Everybody needs a good healthy Date Bran Muffins Recipe! The dates bring a wonderful sweetness and these little gems are so good with or without a topping.

 

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Slow Cooker Salsa http://veganinthefreezer.com/2014/07/15/slow-cooker-salsa/ http://veganinthefreezer.com/2014/07/15/slow-cooker-salsa/#comments Tue, 15 Jul 2014 11:25:13 +0000 http://veganinthefreezer.com/?p=11758 Three little words that mean so much.  No, not that!  Although those three little words are quite wonderful I am talking about Slow Cooker Salsa!  A refreshing salsa that is versatile enough to go into and on top of just about any savory recipe you can think of.  Roma Tomatoes … Click here to see the full recipe ...

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Slow Cooker Salsa is so delicious and it adds a depth of flavor to your chips, tacos, sandwiches, soups and much more. #Crockpot cooking indoors or out!

Three little words that mean so much.  No, not that!  Although those three little words are quite wonderful I am talking about Slow Cooker Salsa!  A refreshing salsa that is versatile enough to go into and on top of just about any savory recipe you can think of.  Roma Tomatoes and shallots are used and that gives an extra depth of flavor to your chips, tacos, sandwiches, soups and much more.  It is as easy as 1-2-3 to get a wonderful salsa you can be proud to serve.

Southwest food is a mainstay in my life.  This salsa recipe is a bit of a spin off because it can be used in many ways that are not predominately Mexican style.   Mix it in with corn or a veggie medley and it would be a great side dish.  Add it to a beans and rice recipe and you can go Cajun. The lucky thing is that it absolutely fills the bill when you have a taco that needs a finishing touch too.  At our house I have small servings in the freezer so that I can grab one at any time to spice up a meal.  You can do this too with no problem at all.  Keep this salsa on hand and you not only will have a great dip but your meal planning will also go much easier.

 

Slow Cooker Salsa

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: 4 cups

Serving Size: Whatever you Want

Ingredients

4 pounds Roma tomatoes

5 garlic cloves

1 large shallot

4 Fresno, habanero, jalapeno or serrano peppers

1/2 cup fresh cilantro leaves, you can use Italian parsley or flat leaf parsley if you don't like cilantro - fresh basil would work great too.

1 tsp. salt

Directions

Cut the tomatoes into quarters, take out the cores and throw away.

Cut the shallot in quarters.

Carefully cut off the end of the peppers and remove the seeds. Don't get your fingers near your eyes.

Toss the tomatoes, shallot, garlic and peppers in the crock~pot.

Cover and cook on high 2-1/2 hours.

Stir a couple of times during cooking so that the shallot does not stick to the sides.

When the time is up - turn off the slow cooker, take off the lid and let stand to cool for about an hour.

When cooled - pour into a blender.

Add the cilantro and salt.

Cover and blend.

Ready to eat and it is delicious!

The salsa will keep in the fridge for a week or you can freeze it for 3 months. I freeze it in half cup and full cup sizes so I can take one out and use it in another recipe like burritos or use it as a dip. So good!

IF FREEZING:

Let cool to room temperature.

Package in rigid sided containers (without pasta) as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Just let thaw in refrigerator overnight.

http://veganinthefreezer.com/2014/07/15/slow-cooker-salsa/

Slow Cooker Salsa is so delicious and it adds a depth of flavor to your chips, tacos, sandwiches, soups and much more. #Crockpot cooking indoors or out!

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Foil Wrapped Grilled Vegetables http://veganinthefreezer.com/2014/07/12/foil-wrapped-grilled-vegetables/ http://veganinthefreezer.com/2014/07/12/foil-wrapped-grilled-vegetables/#comments Sat, 12 Jul 2014 11:25:12 +0000 http://veganinthefreezer.com/?p=11727 It is time to enjoy the weather so heat up the grill and let’s get going.  Another great thing is that even if it is snowing outside you can still make these wonderfully fresh and healthy Foil Wrapped Grilled Vegetables.  There are so many really cool stove top grill pans out there that … Click here to see the full recipe ...

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Foil Wrapped Grilled Vegetables are wrapped up in a little package along with herbs and spices. The freshest most tender cooked vegetable imaginable.

It is time to enjoy the weather so heat up the grill and let’s get going.  Another great thing is that even if it is snowing outside you can still make these wonderfully fresh and healthy Foil Wrapped Grilled Vegetables.  There are so many really cool stove top grill pans out there that you can pretend the temps are in the 70’s all year round. I have ‘grilled’ these veggies both ways and both are great.  All the veggies are sliced thin – either julienned or in disc shapes.  Wrapped up in a little package along with herbs, spices and butter (vegan) and you have the freshest cooked vegetables imaginable.

I grew up at the beach and you could just about grill year round.  Cool nights in the winter but usually it was beautiful weather.  When mom started to prepare to grill the atmosphere in the house would become festive.  Grilling outside just seemed like a party for some reason.  Everyone would stay outside and the games would even come out.  We had a good size lawn so we got into old fashioned games such as croquet and badminton.  Once in a while it was touch football but that was when there were more guys around and majority ruled.  Eventually, (no hurry when you’re grilling) we would be called to dinner and everyone gathered round and piled up the food.  I hope it isn’t too long before you too can be preparing your plates and opening your packets of delicious veggies.  Have a wonderful summer!

 

Foil Wrapped Grilled Vegetables

Yield: 4 cups - 6 to 8 servings

Serving Size: 1/2 to 3/4 cup

Foil Wrapped Grilled Vegetables

Ingredients

All fresh produce:

1 cup red, green, orange and yellow bell peppers (I bought one of those bags of small/mini bell peppers and had many left over for other recipes and fresh eating), sliced thin

1 cup baby carrots, cut in thin discs

4 medium plum (roma) tomatoes, diced small

1 cup whole green beans, snapped

3 Tablespoons coconut oil

2 tsps. dried oregano

1/2 tsp. black pepper

sea salt

Directions

See the photo above to see how all of the veggies are cut.

Tear off 4 squares of foil that are 12" x 12".

Divide the vegetables by four and place in the center of each foil square.

Drizzle a little bit of the coconut oil over each pile of vegetables.

Pinch and scatter a little bit of the oregano, salt and pepper all over the veggies.

Spread the vegetables in a longer flat rectangle on the foil. This is so there is a larger area touching the heat and they cook evenly.

Pull up the long side of the foil to meet at the top and fold over three to four times to make a good seal.

Flatten down, lightly. Be careful not to tear the foil.

Fold over each end three to four times.

See the photo above so that you can visually see what I mean.

Place on the grill over medium indirect heat (or grill pan) and cook about 15 minutes (7 minutes on each side) or until tender.

You can set them aside and they will stay warm a while, unopened.

These are not for freezing. Open up your packets when ready to eat and taste the flavors.

http://veganinthefreezer.com/2014/07/12/foil-wrapped-grilled-vegetables/

Foil Wrapped Grilled Vegetables are wrapped up in a little package along with herbs and spices. The freshest most tender cooked vegetable imaginable.

 

 

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Date Pecan Cornbread http://veganinthefreezer.com/2014/07/09/date-pecan-cornbread/ http://veganinthefreezer.com/2014/07/09/date-pecan-cornbread/#comments Wed, 09 Jul 2014 11:55:57 +0000 http://veganinthefreezer.com/?p=11701 Date Pecan Cornbread is a special cornbread loaf that is so simple to make because it starts with a packaged mix.  It seems like I make everything from scratch but once in a while I give myself a break and get a little extra help.   Isn’t it nice to have options? … Click here to see the full recipe ...

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Date Pecan Cornbread is so simple - it starts with a packaged mix and you add dates and pecans. Healthy enough for breakfast and sweet enough for a snack.

Date Pecan Cornbread is a special cornbread loaf that is so simple to make because it starts with a packaged mix.  It seems like I make everything from scratch but once in a while I give myself a break and get a little extra help.   Isn’t it nice to have options? There is a new cornbread mix out there that tastes just like homemade – with the ‘made from scratch’ quality.  The mix is almost a pound too so you get a nice amount and it is so simple – you just mix and bake!  I added dates and pecans because I like to feel creative and see what I can come up with.  This time I got a beautiful cornbread that is healthy enough for breakfast and sweet enough for a snack.

 

Well, I got my box of Simply Homemade Cornbread Mix and, since I had a little extra time on my hands,  I sat down with my pad and paper to scribble out some ideas on changing it up.   I just can’t help it.  The result is a cornbread with balanced flavor and it has just the right amount of sweetness while the texture is the perfect combination of fluffy and “grit.”  The mix is everywhere now and is really inexpensive at Walmart.

Mix up a batch after your next shopping trip and even create something of your own. You will be so very pleasantly surprised with this delicious cornbread loaf and how easy it is to make.

Date Pecan Cornbread

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 10 fat slices

Serving Size: 1 slice

Date Pecan Cornbread

Ingredients

1 box Fleischmann’s Simply Homemade Cornbread Mix

2/3 cup non dairy milk - I used almond milk

1 egg - I used 1 chia egg that is made with 1 Tablespoon chia seed flour and 3 Tablespoons water

1/3 cup coconut oil

2/3 cups dried dated, snipped small

1/2 cup pecans, chopped

Directions

A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.

Mix the chia egg and set aside so that it can gel.

Lightly oil a loaf pan or loaf glass that measures 8x8x2.

This is my technique on snipping dates:

I stick one blade up the center of a date and cut. Now you snip all along the date with the scissors. You get about 8 little slices. Then I cut these in half. Now you have nice little pieces. Measure 2/3 cup for this recipe.

In a large bow stir together the almond milk, 'egg' and oil.

Mix well.

Add the packaged mix and mix until just moistened.

Add the dates and chopped pecans and mix until combined.

Spoon the batter into your prepared pan.

Bake at 350° for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.

Let it cool in the pan on aa rack for 5 minutes.

Loosen the edges from the pan and flip out on the rack.

I flip it over again so that 'line impressions' are not across the top of the bread.

Let cool completely and then store it in an airtight container.

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and just set out. They defrost in no time. You can also just move them into the refrigerator are and eat as wanted.

http://veganinthefreezer.com/2014/07/09/date-pecan-cornbread/

Date Pecan Cornbread is so simple - it starts with a packaged mix and you add dates and pecans. Healthy enough for breakfast and sweet enough for a snack.

 

This is a sponsored conversation written by me on behalf of Fleischmann’s. The opinions and text are all mine.

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Pina Colada Crumb Bars http://veganinthefreezer.com/2014/07/06/pina-colada-crumb-bars/ http://veganinthefreezer.com/2014/07/06/pina-colada-crumb-bars/#comments Sun, 06 Jul 2014 11:55:20 +0000 http://veganinthefreezer.com/?p=11663       Pina Colada Crumb Bars are layers of sweet goodness that just happen to have a fun name too. For some reason I think bars can be for breakfast, snacks or a dessert.  I mean wouldn’t three layers with the middle layer being a pineapple coconut filling be perfect … Click here to see the full recipe ...

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Pina Colada Crumb Bars are three layers of goodness that just happen to have a fun name. Pineapple coconut filling in the middle and all is easy to make.

 

 

Pina Colada Crumb Bars are layers of sweet goodness that just happen to have a fun name too. For some reason I think bars can be for breakfast, snacks or a dessert.  I mean wouldn’t three layers with the middle layer being a pineapple coconut filling be perfect with a cup of coffee in the morning?  Normally breakfast bars are packed full of granolas and other wonderful ingredients but, hey, once in a while you can go a little crazy … and these do have oats, you know.   If I like appetizers for dinner then you know I like snacks for breakfast.  If you cook these with the intention of freezing them for quick snacks – have no fear.  The bars freeze perfectly so it is one of those things that you can grab right out of the freezer as you are running out the door. They defrost in no time so they are wonderful for a grab and go.

I thought I was going to freeze some but it turns out that Ed really really really likes them.  The bars aren’t all gone but they will be fine in the fridge for the few days that they are going to last.  I will admit Ed isn’t eating them all.  You know I have to test them.  So I tested them three times!  The crumb topping is crumbly and perfect and all layers are very easy to make.

 

Pina Colada Crumb Bars

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 16 Bars

Serving Size: 1 Bar

Pina Colada Crumb Bars

Ingredients

1 cup whole wheat flour

1/2 cup vegan butter

1 cup rolled oats

2/3 cup packed brown sugar

1/4 teaspoon baking soda

1/2 cup chopped macadamias, walnuts or pecans - your choice - to keep with the theme I used macadamias

For the middle layer:

1 Tbsp. coconut sugar

1 Tbsp. cornstarch

3/4 cup dried pineapple, chopped fine or processed

3/4 cup water

1/2 cup shredded coconut

Directions

I used the food processor to cut up my dried pineapple and it actually made it all roll up into a ball because it was chopped so fine and it stuck all together. That is good because when it is cooked it will be a smooth filling. If you want to chop it by hand into small bits - that is good too. It will just be a little more textured filling.

For the filling:

In a small saucepan add the water, coconut sugar, cut up dried pineapple and cornstarch.

NOT the coconut - yet.

Cook over medium high heat until sauce thickens.

Take off the heat and stir in the coconut.

It will thicken even more as it cools. It takes about 5 to 10 minutes.

Set aside.

For the crumb mixture:

To a large bowl add the flour and butter.

Cut the butter into the flour until it is like a coarse meal.

To this mixture add the oats, brown sugar and baking soda.

Mix well and I use my fingers to really get it well incorporated.

Take out 1/2 cup of the mixture. Add the nuts to this 1/2 cup and set aside.

Press the remaining mixture into an ungreased 8x8x2 or 9x9x2 inch baking pan.

I used 8x8x2 but I will tell you the different cooking times at the end during the baking instructions.

Spread you filling evenly all over this layer.

Sprinkle the crumb mixture that you set aside - all over this filling mixture.

Spread it out evenly and press, lightly, with your hand.

Bake at 350° for 30 to 35 minutes for a 9x9x2 pan and 35 to 40 minutes for an 8x8x2 pan.

The 8x8x2 pan will make your bars a little taller as in my photo.

Let the bars cool completely in the pan.

I cut all around the edge of the pan to separate to get anything unstuck.

The whole piece actually lifted out of the pan and I was able to place it on a cutting board and but it there.

I made three slices in each direction and got 16 nice size square bars.

http://veganinthefreezer.com/2014/07/06/pina-colada-crumb-bars/

Pina Colada Crumb Bars are three layers of goodness that just happen to have a fun name. Pineapple coconut filling in the middle and all is easy to make.

 

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Slow Cooker Creamy Chili Dip http://veganinthefreezer.com/2014/07/03/slow-cooker-creamy-chili-dip/ http://veganinthefreezer.com/2014/07/03/slow-cooker-creamy-chili-dip/#comments Thu, 03 Jul 2014 11:55:47 +0000 http://veganinthefreezer.com/?p=11582 It’s Party time!  More than that – Slow Cooker Creamy Chili Dip is so good it can also act as a lunch for yourself and family especially when served with veggies and crackers.  First of all it is cooked in the crockpot and in a few short hours you have a warm creamy dip all ready for … Click here to see the full recipe ...

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Slow Cooker Creamy Chili Dip is cooked in a crockpot and is done in a few short hours. Spicy good with fresh veggies and chips makes this a 5 star recipe.

It’s Party time!  More than that – Slow Cooker Creamy Chili Dip is so good it can also act as a lunch for yourself and family especially when served with veggies and crackers.  First of all it is cooked in the crockpot and in a few short hours you have a warm creamy dip all ready for yourself or company.  Next, it is equally as good with fresh veggies as it is with chips.  Cauliflower and red or green bell peppers would be perfect served alongside. There is a spicy flavor to the mix and is not like any other dip I have had.  Pinto beans, salsa and black olives are combined with other flavorful ingredients to make this a 5 star recipe.

I wish it was more of a tradition in society to have appetizers for meals.  If that were more the case then there would be very few ‘traditional’ meals at my house.  My mother was a wonderful cook and we had sit down dinners at our house around 6:00 – every night.  All the food groups were there and I think that is where full course meals became ingrained in my mind.  We had a ‘lazy susan’ in the center of our table and it would spin and spin as we all dished up our plates.  I cherish those memories but Hey!  It would have been fun to have a dip on there too.

 

Slow Cooker Creamy Chili Dip

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 6 cups

Serving Size: 1/2 cup

Ingredients

1 small onion, finely chopped

1 Tbsp. coconut oil

2 cans (15 oz. each) pinto beans, drained and rinsed

2 cups salsa, use any you like but I used my recipe for The Best Chunky Salsa

6 oz. vegan cream cheese

2 cans (15 oz. each) pitted black olives, drained, sliced and chopped

1 Tbsp. chili powder

1 teaspoon ground cumin

1 teaspoon sea salt

Directions

Heat the oil in a skillet to medium high heat.

Add the finley chopped onion and sautee about 10-15 minutes.

I have included a photo below of how fine I like the onion. I use my Vidalia Chop Wizard and it does a great job but you can just chop by hand. The flavors blend better when the onion is very small.

To the slow cooker add the sauteed onions, drained and chopped black olives, drained and rinsed pinto beans and the remaining ingredients to the slow cooker.

Stir and the vegan cream cheese will be lumpy blocks. As the crock pot heats it will melt.

Cover and cook on low 4 hours.

Stir after an hour and see if the cream cheese is melted and well incorporated.

At the end of the fours hours stir again and it is ready.

The dip can remain n the slow cooker if you have a warm setting or you can dish it out because it is great at room temperature too.

It will keep in the refrigerator for 4 days.

http://veganinthefreezer.com/2014/07/03/slow-cooker-creamy-chili-dip/

 

 

 

IF FREEZING:

Package in rigid sided containers as defined in my article Preparing Food for the Freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator for 6 to 8 hours.
Heat in a microwave for 1 minute and then stir and then heat at 30 second intervals, stirring in between until all is warm and mixed well together. Serve.

 

Slow Cooker Creamy Chili Dip is cooked in a crockpot and is done in a few short hours. Spicy good with fresh veggies and chips makes this a 5 star recipe.

 

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Cranberry Cherry Popsicles http://veganinthefreezer.com/2014/06/30/cranberry-cherry-popsicles/ http://veganinthefreezer.com/2014/06/30/cranberry-cherry-popsicles/#comments Mon, 30 Jun 2014 11:55:54 +0000 http://veganinthefreezer.com/?p=11542 Welcome to popsicle land!  That is what my kitchen looks like.  Especially today with lots of Cranberry Cherry Popsicles getting pulled out of the freezer.  Even while this is going down I am working on filing up more molds with Pineapple Coconut Popsicles. That recipe is going on the blog within … Click here to see the full recipe ...

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Cranberry Cherry Popsicles are all about the fruity sweet cherry. Only three ingredients and I wish the freezer could freeze faster. Easy, cool and fruity!

Welcome to popsicle land!  That is what my kitchen looks like.  Especially today with lots of Cranberry Cherry Popsicles getting pulled out of the freezer.  Even while this is going down I am working on filing up more molds with Pineapple Coconut Popsicles. That recipe is going on the blog within a couple of weeks and I will link to it here … but … today’s recipe is all about the fruity sweet cherry and getting some relief from the hot summer.  There are only three ingredients in this easy to make popsicle and they couldn’t taste finer.  The only thing I wish could happen is that the freezer could freeze faster.  Easy, cool and fruity!

Popsicles remind me of childhood.  Another reason to make them is not only for yourself but to build memories for your children too.  Eating popsicles equals having fun so don’t forget to have them on summer holidays too such as the 4th of July and Memorial Day.  What is a summer celebration without a popsicle!

 

Cranberry Cherry Popsicles

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 10 Popsicles

Serving Size: 1 Popsicle

Ingredients

2 cups frozen cherries

2 cups cranberry juice

4 Tbsp. maple syrup

Directions

Add all of the cherries and juice to you food processor.

Blend for 30 seconds and add the maple syrup.

Process some more until the consistency your like. I like my popsicles close to a juice so I go about a minute.

That is it.

Pour into you popsicle molds and freeze at least 6 hours.

Here is a clickable link for the popsicle molds that I use.

Norpro Ice Pop Maker

You need to order some popsicle sticks too. I use a tiny bit of scotch tape on the edge of the stick and touching the plastic lid to hold them out at the length that I like. When the popsicles are frozen or even just hardened a little you can take off the scotch tape.

http://veganinthefreezer.com/2014/06/30/cranberry-cherry-popsicles/

Cranberry Cherry Popsicles are all about the fruity sweet cherry. Only three ingredients and I wish the freezer could freeze faster. Easy, cool and fruity!

 

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Slow Cooker Mashed Potatoes http://veganinthefreezer.com/2014/06/27/slow-cooker-mashed-potatoes/ http://veganinthefreezer.com/2014/06/27/slow-cooker-mashed-potatoes/#comments Fri, 27 Jun 2014 11:55:20 +0000 http://veganinthefreezer.com/?p=11495 Slow Cooker Mashed Potatoes makes life a little easier.  You still have to peel the potatoes but what is great is that you can walk away and let the crock~pot do the cooking.  You take a nice milder potato, like a red potato, to make a side dish that is … Click here to see the full recipe ...

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Slow Cooker Mashed Potatoes makes life a little easier. Red potatoes cook in a vegetable broth then a few more additions and voila - The Perfect side dish.

Slow Cooker Mashed Potatoes makes life a little easier.  You still have to peel the potatoes but what is great is that you can walk away and let the crock~pot do the cooking.  You take a nice milder potato, like a red potato, to make a side dish that is special.  The potatoes cook in a vegetable broth which adds lots of flavor.  After a couple of hours there is a little bit of preparation and then your special side dish can be held in the slow cooker for up to 2 hours.  That really does make life nicer.

 

Our dinners are very much like multiple side dishes.  It really is fun this way – sort of like ordering appetizers for your dinner in restaurants.  In fact, that has become a thing with me.  Well, wait.  I need to back up a bit.  We really don’t go out to dinner too often.  Like never.  That’s what I get for being such a good cook and actually liking to cook!  When we eat out it is always for lunch when we go to the ‘big city’ and have a shopping day.   So, I order appetizers for lunch.  But now – Back to the multiple sides for dinner – at home.  Like with these mashed potatoes I would probably serve a big green salad full of goodies, baked mushrooms stuffed with lentils and then a simple veggie like carrots or peas.  Plenty of food, lots of nourishment and good eating.

 

Slow Cooker Mashed Potatoes

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 4 to 6 servings

Serving Size: 1 to 1-1/2 cups

Ingredients

2-1/2 to 3 pounds red potatoes

1 box (24 oz.) vegetable broth

3 Tbsps. vegan butter

1/4 cup soy milk

1/4 cup reserved vegetable broth

1 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Peel the potatoes and cut into large chances as in the photo below.

Pour the broth over the potatoes to cover.

Cook on high for 2 hours.

Drain the potatoes over a large bowl and save the broth.

Put the potatoes back into the slow cooker and add the vegan butter and the 1/4 cup reserved vegetable broth.

Mix with a hand mixer.

Add the soy milk and salt and pepper and mix again.

Serve or keep warm up to 2 hours.

If you are keeping it warm - cover and turn to low.

When ready to serve - stir and if it seems like it has thickened add some more of the reserved broth and mix well.

You can hold mashed potatoes in the refrigerator for 3 days and they can be heated in the microwave.

Heat and stir and heat and stir etc. until hot all the way through. They taste just like freshly mashed potatoes.

IF FREEZING:

Please follow any of the directions defined in my articlehttp://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Put in the fridge the day before serving. After defrosting the liquid may separate from the mashed potatoes somewhat but that is no big deal. Non-dairy milks tend to do this more than dairy milks. Just remix and heat. Heat in a microwave on high, stirring about every 2 minutes until heated through.

Serve up and it will be delicious!

http://veganinthefreezer.com/2014/06/27/slow-cooker-mashed-potatoes/

 

Slow Cooker Mashed Potatoes makes life a little easier. Red potatoes cook in a vegetable broth then a few more additions and voila - The Perfect side dish.

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Dates and Oats Creme Brulee http://veganinthefreezer.com/2014/06/23/dates-and-oats-creme-brulee/ http://veganinthefreezer.com/2014/06/23/dates-and-oats-creme-brulee/#comments Mon, 23 Jun 2014 16:10:54 +0000 http://veganinthefreezer.com/?p=11407 Company is coming!  In fact, they are coming for a few days so there will be a lot of people going in and out of the refrigerator everyday, all day long.  That means I should clean it out so that people can find things.  It is organized the way I can find … Click here to see the full recipe ...

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Dates and Oats Creme Brulee is healthy and the kids will love it too. I cooked the oats in Almondmilk along with lots of little pieces of dates. Win/win!

Company is coming!  In fact, they are coming for a few days so there will be a lot of people going in and out of the refrigerator everyday, all day long.  That means I should clean it out so that people can find things.  It is organized the way I can find things because I am the one that is always cooking with almond milk or roasting the veggies or stirring the broths.   The nuts are tucked here and this or that vegetable went over there but that may not be the best way to help company help themselves.   Undoubtedly someone might actually want the mustard and bread so I think I will organize things to make a little more sense.  But let’s cook first!

Let’s make  some company-friendly snacks.  Luckily all of my family want food that is good for you so this makes my life much easier.  Don’t you think it would be cool to have delicious and healthy treats that someone can take out of the fridge when they want a snack?  Me too!

Dates and Oats Creme Brulee is healthy and the kids will love it too. I used Silk’s new Almondmilk with Protein and Fiber to cook the oats along with lots of little pieces of dates. Doesn’t that sound good?  There are only a couple more steps and you have a great treat that everyone will love.

 

Dates and Oats Creme Brulee and Cooking with Almond Milk

Dates and Oats Creme Brulee and Cooking with Almond Milk

Ingredients

4-1/2 cups non-dairy milk (I used Silk's Almondmilk with Protein and Fiber)

1-1/2 cup quick cooking oats

12 pitted dried dates snipped with scissors into small pieces

1/4 cup granulated sugar for crisping the top

Directions

In a saucepan, over medium high heat add the milk, oats and dates.

Bring to low boil and then turn down to a simmer and cook 6 minutes, stirring often.

Spoon into little round bowls. About a cup each. I was able to do 6 of these bowls.

Let set until cooled about 1/2 to 1 hour.

Sprinkle sugar, evenly, over the tops of the oats. I experimented with raw (turbinado) sugar and also coconut sugar. All three were delicious but the granulated sugar is the one that gave the traditional hard topping that you can tap with a spoon.

Now to get the topping to melt and harden.

Turn on the broiler with the rack on the second from the top shelf.

Place the bowls on a baking sheet.

Slip the baking sheet, with the bowls, on the top rack.

Broil them for 7 top 8 minutes.

The sugar will eventually turn to liquid and bubble all over. When the time is up take the baking sheet out of the oven and let cool.

If you use turbinado or coconut sugar you need to watch them and turn the bowls because the sugar actually browns and you don't want them to burn.

If you have one of those little kitchen blow torches then you can use that instead of the broiler.

Keep in the refrigerator and eat cold or zap in the microwave for a very short time so you do not wreck the hard topping.

http://veganinthefreezer.com/2014/06/23/dates-and-oats-creme-brulee/

 

Dates and Oats Creme Brulee is healthy and the kids will love it too. I cooked the oats in Almondmilk along with lots of little pieces of dates. Win/win!

 

Look at all those great non-dairy milk varieties from Silk!  I wish I had a better camera so you could read all the labels.  I love Safeway and I shop there regularly. They are always stocked and I have never left without my shopping list being completed.  This week I wanted to get The Almondmilk that I used in this recipe but then I saw the new Almondmilk Coconut blend.  Well, that went home with me too!

 

This shop has been compensated by #Collective Bias, Inc. and its advertiser.

This shop has been compensated by Collective Bias, Inc. and its advertiser.
#CollectiveBias

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Lemon Iced Tea Cookies http://veganinthefreezer.com/2014/06/23/lemon-tea-cookies/ http://veganinthefreezer.com/2014/06/23/lemon-tea-cookies/#comments Mon, 23 Jun 2014 11:55:42 +0000 http://veganinthefreezer.com/?p=11359 Do you know what I mean by Lemon Iced Tea Cookies?  Well, I may have made up that name because they aren’t exactly like tea cakes.  They are cookies with the most delectable lemony taste that are between a cookie and a cake.  But, really they’re cookies.  One way or … Click here to see the full recipe ...

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Lemon Tea Cookies have the most delectable lemony taste that are between a cookie and a cake. The dough is light and fluffy and are really easy to handle.

Do you know what I mean by Lemon Iced Tea Cookies?  Well, I may have made up that name because they aren’t exactly like tea cakes.  They are cookies with the most delectable lemony taste that are between a cookie and a cake.  But, really they’re cookies.  One way or the other they are the most wonderful surprise.  The dough is light and fluffy and are really easy to handle. You will not believe how I made them.  I made them with the incorporation of lemon iced tea.

In fact, it gets better than that.  First, I made the tea with my beloved Keurig but on a whole new level.  You see, you can Brew Over Ice now from a wonderful selection of different iced teas.  Right away, right at your fingertips.  I was in Walmart checking out the K-Cups on the coffee aisle and the varieties seemed to have grown since my last visit.   There are stacks and some have this little blue label on them that say #BrewOverIce.  Too cool since I am an avid iced tea drinker.  Especially in the summer.  It was quite a decision and I bought more than one variety.  When I got home my first choice was Snapple’s Lemon Iced Tea.  It was not only refreshing but it added the best flavor to these cookies.

They are delicious and I have included the recipe below.

Lemon Iced Tea Cookies

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 3 dozen

Serving Size: 2 cookies

Lemon Iced Tea Cookies

Ingredients

1 cup vegan butter, softened

2/3 cup coconut sugar

1 egg - I used 1 chia egg that is made with 1 Tablespoon chia seed flour and 3 Tablespoons water

1/2 cup lemon iced tea (I used Snapples Brew Over Ice)

3 cups whole wheat flour

4 teaspoons baking powder

1 teaspoon sea salt

parchment paper for the baking sheets makes for really nice clean baking

Directions

A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make the meal/flour is by grinding chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.

Mix the chia egg and set aside so that it can gel. It really only takes seconds.

Cream the butter and sugar with a hand mixer until it is light and fluffy. About 5 minutes.

Add the iced tea and 'egg' and mix well.

In a large bowl mix the flour, baking powder and salt together.

Add the butter mixture to the flour and mix well again.

It will be a very light and fluffy dough.

Place a piece of parchment paper to fit inside the baking sheet.

Use a cookie scoop that holds about 1-1/2 Tablespoons. This size will give you about 36 big fat cookies.

Scoop the dough onto the parchment paper.

Bake at 350° for 12 to 14 minutes.

When done let cool on the pans for a couple of minutes and then remove to a wire rack to cool completely.

You really do not need the glaze them so give 'em a taste and see what you think. I used the glaze to make them a little prettier. I just can't help it.

For the Glaze to drizzle

1 cup organic powdered sugar

4 Tbsps. non-dairy milk

To glaze take a tablespoon and fill it up with the glaze. Start pouring, swiftly, beginning off the cookie and then accoss - back and forth. Fill up your spoon again and repeat until they look pretty to you. Let set until the glaze has hardened. If your house is warm you might need to slip the baking sheet in the refrigerator for about a half hour. Pack in an airtight container.

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and just set out. They defrost in no time.

http://veganinthefreezer.com/2014/06/23/lemon-tea-cookies/

Something else that I did not know that I want to pass on to you.  Keurig has a recycling program.  Groups and offices can return all their K-Cups and there is a process that seperates the grounds from the cup.  The grounds get used in compost and the plastic gets reused.  A win/win/win/win.  Click here to learn all about Grounds to Grow.

 

Lemon Tea Cookies have the most delectable lemony taste that are between a cookie and a cake. The dough is light and fluffy and are really easy to handle.
 

I want to also point out that you should Brew Over Ice in plastic rather than glass so go get your BPA free plastic glass and use it for your iced teas.  My Keurig will be busy making iced teas in the 6 oz. and 8 oz. sizes.  So far the 8 oz. has been the perfect strength for me with the flavors that I have tried. So #BrewItUp.

Here is a little bonus video on how-to Brew Over Ice!

Lemon Tea Cookies have the most delectable lemony taste that are between a cookie and a cake. The dough is light and fluffy and are really easy to handle.

I am a member of the #CollectiveBias ® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. I am also participating in a contest as an additional aspect of this campaign.

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Your Favorite Granola Pudding http://veganinthefreezer.com/2014/06/19/favorite-granola-pudding/ http://veganinthefreezer.com/2014/06/19/favorite-granola-pudding/#comments Thu, 19 Jun 2014 11:55:09 +0000 http://veganinthefreezer.com/?p=11293 How can it be that when I actually dissect what my husband eats and what I eat – he makes the healthier choices.  Another thing is that he also makes gorgeous smoothies – every day! Well, I have come up with a recipe that is better for you too. It is … Click here to see the full recipe ...

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Your Favorite Granola Pudding is a stick to you ribs breakfast comfort food and because it is sweet it can also be satisfying for dessert. So very easy!

How can it be that when I actually dissect what my husband eats and what I eat – he makes the healthier choices.  Another thing is that he also makes gorgeous smoothies – every day! Well, I have come up with a recipe that is better for you too. It is Your Favorite Granola Pudding. Completely different from smoothies but it is a stick to you ribs breakfast comfort food and because it is sweet it can also be satisfying for dessert.

There are so many nutrients and vitamins that we need in our lives.  Foods that offer protein and fiber are way up there on the list too.  I am always looking for new ways to include these healthful food groups into my life.  Lately I have been noticing new varieties of non-dairy milk next to my Silk Coconut Milk.  So, how fun is that? There are new Silk milk products and one of them is Almondmilk Protein + Fiber.   That went home with me and I added it to granola along with other wonderful ingredients, baked it and made a pudding.  How about that!

 

Your Favorite Granola Pudding

Prep Time: 5 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 35 minutes

Yield: 4-6 servings

Serving Size: 1-1/2 cups

Ingredients

4 cups (yes, 4 cups) non-dairy milk - I used Silk Almondmilk Protein & Fiber

1-1/2 cups of your favorite granola cereal - I used a gluten-free one with dried cranberries

1 egg - I used 1 chia egg that is made with 1 Tablespoon chia seed flour and 3 Tablespoons water

1/4 cup coconut sugar

1 teaspoon vanilla extract

Directions

A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.

Mix the chia egg and set aside so that it can gel.

Liberally butter (vegan butter) a 9" x 9" casserole dish.

Mix the granola and sugar together.

Combine the milk and egg mixture together and mix.

Sprinkle the granola mixture all over the bottom of the casserole.

Pour the milk mixture over the top.

I use my fingertips to spread the granola evenly over the bottom.

Bake at 350° for 2-1/2 hours.

The milk will cook and bake into the granola and you will have a wonderful pudding.

You can pour a little bit more non-dairy milk over the top too.

http://veganinthefreezer.com/2014/06/19/favorite-granola-pudding/

 

Your Favorite Granola Pudding is a stick to you ribs breakfast comfort food and because it is sweet it can also be satisfying for dessert. So very easy!

 

Above is a photo including one of Silk’s new Almondmilk blends.  I also want to point out that they have an Almondmilk Coconut Blend.  That is in my refrigerator too.  Go over to Silk’s Facebook page to check them out and pick up a coupon too.   I will be armed with mine the next time.

 

Your Favorite Granola Pudding is a stick to you ribs breakfast comfort food and because it is sweet it can also be satisfying for dessert. So very easy!

Your Favorite Granola Pudding is a stick to you ribs breakfast comfort food and because it is sweet it can also be satisfying for dessert. So very easy!

 

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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Californian Puff Pastry Appetizer http://veganinthefreezer.com/2014/06/16/californian-puff-pastry-appetizer/ http://veganinthefreezer.com/2014/06/16/californian-puff-pastry-appetizer/#comments Mon, 16 Jun 2014 11:55:04 +0000 http://veganinthefreezer.com/?p=11269   Californian Puff Pastry Appetizer was a challenge for me because I wanted to come up with something that was completely new and I wanted to use a Vinaigrette dressing.  Zesty Italian dressing has been a family favorite for quite a few years and I choose this as my star. … Click here to see the full recipe ...

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Californian Puff Pastry Appetizer has finely cut veggies that are quickly sauteed and then tossed with Zesty Italian dressing. Then spoon into baked puff pastry shells. Score!

 

Californian Puff Pastry Appetizer was a challenge for me because I wanted to come up with something that was completely new and I wanted to use a Vinaigrette dressing.  Zesty Italian dressing has been a family favorite for quite a few years and I choose this as my star. My cousin introduced this to me at one of her parties.  She brought it out of her refrigerator and said ‘Have you tried this dressing?  It is my favorite’.  So I tried it and fell in love.

I just love having parties and get-togethers.  Especially when the weather is nicer and everyone can move outdoors.  One of my favorite things to make are appetizers. You know how people have stacks of cookie recipes?  Well, my stack is of appetizer recipes.  I sat down and started to sketch a few ideas with veggies and when I was ready, along with a complete household list, I headed off for Walmart.

My cart was full with the freezer section loaded last and I was ready to get back home to make a fun and delicious new appetizer.  You know how I try to work in being able to freeze part or all of my recipes for ease in entertaining?  Well, this recipe worked out perfectly.  The veggies are all cut very fine, some quickly sauteed and all tossed with Zesty Italian.  Then you can either eat now served in freshly baked puff pastry shells, refrigerate or freeze for up to 3 months.  Score!

 

Californian Puff Pastry Appetizer

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 12 Appetizers

Serving Size: 1 Appetizer

Californian Puff Pastry Appetizer

Ingredients

2 packages frozen puff pastry shells (6 in each package)

1 Tbsp. coconut oil

1/2 red onion, finely chopped

8 oz. button mushrooms, chopped

1 can (14 to 15 oz) artichokes (NOT marinated), chopped

1 small 5 ounce can black olives

1/3 cup Kraft Zesty Italian dressing

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions

Having the onion finely chopped is important in this recipe. It just blends better with the other ingredients.

When I chop artichokes they always seem to have one top layer that is tough. I peel that off and throw it away. The top part of the leaf is the heart so I keep that. Then chop up small and set aside.

The mushrooms will shrink when you saute them but it is still good to slice the mushrooms and then chop also.

Heat the oil in a skillet to med heat.

Add the onions and saute until translucent - about 10 minutes.

Remove the onions and set aside.

In the same skillet add the mushrooms and saute for about 10-15 minutes.

Remove from the pan and set aside. If there is liquid in the pan - throw that away.

In a large bowl add the onions, mushrooms, artichokes, black olives and salt and pepper.

Pour over the Zesty Italian Dressing and toss well.

This is the point where you can freeze the filling - if you are preparing way in advance.

The filling will also keep very well, for at least 3 days, in the refrigerator.

To continue on ...

Place the filling in the refrigerator until you are ready to stuff into the prepared pastry shells.

Take the puff pastry shells out of the freezer and prepare according to the package directions.

Sometimes, when baking, a couple of the shells tip over a bit. If this happens when you take them out of the oven, right away, push them upright with a fork.

Let them cool.

To finalized the appetizer:

Carefully take off the top shell lid.

On a dinner plate divide the filling into 12 piles.

Fill each shell with the filling.

If it overflows too much at the top then take a little bit more of the shell from the center.

Arrange and set out for the party!

http://veganinthefreezer.com/2014/06/16/californian-puff-pastry-appetizer/

Californian Puff Pastry Appetizer has finely cut veggies that are quickly sauteed and then tossed with Zesty Italian dressing. Then spoon into baked puff pastry shells. Score!

 

These are pretty big appetizers so one per person will usually do but someone might eat two. These really are fun and unique finger food and the dressing really stands out which is a good thing because #FoodDeservesDelicious. The new Kraft Pourables have been reinvented with a new, better taste and the flavors all blend so well.  Kraft Zesty Italian- the one that I used – now has even more herbs & spices!

As you know Kraft has been around forever.  I mean really!  They produce so many wonderful products and many help with easy summer meals.  I know you buy their products for Easy Salad Recipes and if you would like to save extra money click on the above Easy Salad Recipes link and two coupons will be unlocked.

 

Californian Puff Pastry Appetizer has finely cut sauteed veggies, all tossed with Zesty Italian dressing then spooned in baked puff pastry shells. Score!

This shop has been compensated by #Collective Bias, Inc. and its advertiser.

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Coconut Milk Chocolate Ice Cream http://veganinthefreezer.com/2014/06/12/coconut-milk-chocolate-ice-cream/ http://veganinthefreezer.com/2014/06/12/coconut-milk-chocolate-ice-cream/#comments Thu, 12 Jun 2014 11:55:23 +0000 http://veganinthefreezer.com/?p=11214 It’s summertime and the livin’ is easy.  Well, maybe.  It is true we are all still working but our clothes are lighter in weight and there is a whole lot less of them.  Meals seem much more casual with fruit salads and tacos.  There is a lot more al fresco dining and … Click here to see the full recipe ...

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Coconut Milk Chocolate Ice Cream is made with full fat coconut milk, the one that comes in a can. The best of all worlds - easy, chocolaty sweet and cold.

It’s summertime and the livin’ is easy.  Well, maybe.  It is true we are all still working but our clothes are lighter in weight and there is a whole lot less of them.  Meals seem much more casual with fruit salads and tacos.  There is a lot more al fresco dining and last but not least – there is ice cream.  This recipe is a little different in that it is Coconut Milk Chocolate Ice Cream and the part that is not different is that it is amazingly delicious.

Last year I bought an ice cream maker way too late in the season.  I only got two ice cream recipes going.  Not this year!  First comes chocolate because if you want, you can add so many ingredients to mix it up.  Chocolate Chips, crushed oreo cookies and any kind of nuts to name a few.

This Chocolate Ice Cream is made with full fat coconut cream, the one that comes in a can, and is dairy-free and gluten-fee.  The best of all worlds – easy, chocolaty sweet and cold.

 

Coconut Milk Chocolate Ice Cream

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 3 cups

Serving Size: 1 cup

Ingredients

2 cans coconut milk, fill fat usually about 17%

1 cup chocolate syrup - I used my homemade recipe - here it is if you would like to make yours too! - Click here - Chocolate Syrup

2 Tbsp. maple syrup

Directions

Make sure your Ice Cream Maker bowl has been in the freezer for about 18 hours.

Take the ice maker bowl out of the freezer and put it in your ice cream maker.

In a medium sized bowl add the coconut milk, chocolate syrup and maple syrup.

Stir well.

Pour the mixture into your ice cream maker.

Turn on your ice cream maker and let run for 20 minutes.

All done!

Eat immediately as a soft serve ice cream or put it in a refrigerator container and freeze for a hard ice cream.

Do you see all those little nicks on the back of my scoop. Yes, I used it as a hammer.

This Recipe can easily be doubled.

http://veganinthefreezer.com/2014/06/12/coconut-milk-chocolate-ice-cream/

Here are a couple more kinds of recipes made full fat coconut milk.  This first is Biscoff Ice Cream and it is just perfect.  The second is Peanut Butter Cookie Dough Ice Cream which has become an American Classic.

 

Coconut Milk Chocolate Ice Cream is made with full fat coconut milk, the one that comes in a can. The best of all worlds - easy, chocolaty sweet and cold.

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Roasted Vegetable Sandwich http://veganinthefreezer.com/2014/06/09/roasted-vegetable-sandwich/ http://veganinthefreezer.com/2014/06/09/roasted-vegetable-sandwich/#comments Mon, 09 Jun 2014 11:55:06 +0000 http://veganinthefreezer.com/?p=11193   How do you like the roll that is surrounding this big fat Roasted Vegetable Sandwich?  Ed made it and quite a few more to tell the truth. You see, I asked for a breadmaker for Christmas.  His response was ‘Do you?’, kind of questioning.  That’s all.  Just ‘Do you?’.  So I went into  ‘Yeah, … Click here to see the full recipe ...

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Roasted Vegetable Sandwich has two kinds of roasted peppers, fried sweet potatoes, sauteed mushrooms and more. Italian style sandwich with a vinaigrette.

 

How do you like the roll that is surrounding this big fat Roasted Vegetable Sandwich?  Ed made it and quite a few more to tell the truth. You see, I asked for a breadmaker for Christmas.  His response was ‘Do you?’, kind of questioning.  That’s all.  Just ‘Do you?’.  So I went into  ‘Yeah, I want to start making our own bread and I think with all my other cooking that would help me out a lot’.   He just pursed his lips and shook his head like – yeah, okay – that sounds good.  End of conversation.   I know he is thinking a whole lot more.  Sometimes he is quite. Sometimes he isn’t. Sometimes he makes me laugh!

The story goes on …

So, we are at relatives at Christmas and we spend a lovely day and open all of our packages together.   I got a slew of cool kitchen gadgets and a beautiful bread maker – I am all excited. Everybody got cool stuff but I just really want to tell you my bread story. When we get home I am rushing into the house with my arms full.  There are only 3 steps to go up and I am excited and I am hurrying and I can’t see the steps and my big toe catches on the step and I go down. Down hard!  The step edge goes right across my shin bone and I’m rolling back and forth on the ground holding my leg repeating over and over ‘Please, don’t be broken.  Please, don’t be broken’.  It worked because my leg was not broken but I was laid up 6 weeks.  I kid you not!

 

Roasted Vegetable Sandwich has two kinds of roasted peppers, fried sweet potatoes, sauteed mushrooms and more. Italian style sandwich with a vinaigrette.
 

Evidently, when Ed was pursing his lips and nodding yes back before Christmas he must have liked the whole idea of making our own bread too.  I don’t even think it was two days after my fall before he had the breadmaker out and started a basic loaf.  That was over five months ago and I have not made any bread yet.  Havn’t bought any either. Ed makes all of our bread. What a good idea I had.

So, to make a long story short, ha!  … To continue, I wanted a different kind of roll for this vegetable sandwich that I was thinking of.  Something that would look good in a photo for the blog.  We were at Costco and I mentioned it to Ed and he said, ‘I’ll make you some!’. Great!

That is how these perfect rolls were created.  Now, you can just buy some nice roll and I am sure this sandwich will be just as wonderful for you too.  But still, I can’t wait to give him another assignment.  For these lucious sandwiches there are two kinds of roasted peppers, fried sweet potatoes, sauteed mushrooms and more.  This wonderful Italian style sandwich is finished off with a drizzling of vinaigrette.  Pile it high!

 

 

Roasted Vegetable Sandwich

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 huge Sandwiches

Serving Size: 1 Sandwich

Ingredients

2 red bell peppers

2 green chili peppers

3 Tbsp. coconut oil, divided into three for sauteeing

white onion, sliced

1 sweet potato

16 ounce button mushrooms

1/2 cup Italian dressing or a mix of oil and vinegar

4 big sandwich rolls

Any lettuce that you like for the sandwiches

Directions

First - roast your pepper. All can be done at the same time. The red and green peppers.

Heat the broiler.

With tongs place the bell pepper on the top shelf turning often to get all sides blackened.

It is a good idea to put a baking sheet on the rack below the peppers because when you go to turn them with your tongs juices can drip out.

No kidding - to see a photo click here

http://veganinthefreezer.com/2012/12/17/caribbean-bean-sauce

When the peppers are black, take them out of the over.

Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.

Cut out the stem end and take out all of the pepper seeds. Set aside.

While the peppers are roasting. Heat 1 tablespoon coconut oil in a skillet to medium heat.

Add the onions and saute until the onions are translucent. About 10-15 minutes.

You can also do the mushrooms at the same time. In fact, You can do all of this at the same time but you will dirty more pans. Do it all at once or do it back to back, overlapping a little.

In a skillet heat 1 Tablespoon oil to medium high heat.

Add the sliced sweet potatoes, brown on one side and then flip and brown on the other.

Remove from heat and set aside.

In the skillet add 1 Tablespoon oil and heat to medium high heat.

Add the sliced mushrooms and saute for about 20 minutes. drain the liquid and then set aside.

There you have all your prepared vegetables.

Cut the rolls down the center and spread apart. Drizzle 1/8 cup of Italian dressing on each side of the rolls.

Add any other condiment that you might like such as mustard or ketchup.

Divide all the vegetable in layers between the four rolls.

Add a lettuce layer of your favorite lettuce.

Put the top on and take a big bite!

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The Best Slow Cooker Spiced Cashews http://veganinthefreezer.com/2014/06/06/the-best-slow-cooker-spiced-cashews/ http://veganinthefreezer.com/2014/06/06/the-best-slow-cooker-spiced-cashews/#comments Fri, 06 Jun 2014 11:55:23 +0000 http://veganinthefreezer.com/?p=11150     I have a huge crush on appetizers.  The variety is endless and you can use them for snacking but if you put a few different ones out –  you have a party.  The Best Slow Cooker Spiced Cashews recipe is extra special because it is perfect for any … Click here to see the full recipe ...

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The Best Slow Cooker Spiced Cashews are delicious and easy. People will think you paid a lot of money for them and they must have come in a beautiful tin.

 

 

I have a huge crush on appetizers.  The variety is endless and you can use them for snacking but if you put a few different ones out –  you have a party.  The Best Slow Cooker Spiced Cashews recipe is extra special because it is perfect for any day.   It cooks in the slow cooker in just 1 hour and 15 minutes so the cashews will be ready in no time. They are so beautiful and tasty people will think you paid a lot of money for them and they came in a beautiful tin.  Nope, it was made by you and you are just that good of a cook.

Father’s Day is coming up and this would be a special snack to have for him to help celebrate his own holiday. These are very SPICY so don’t eat too many.  It is hard to resist.

The Best Slow Cooker Spiced Cashews

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Yield: 3 cups

Serving Size: 1/8 to 1/4 cup

Ingredients

3 cups cashews

1 tsp. coconut oil

1/2 tsp. ground cumin

1/2 tsp. powdered garlic

1/2 tsp. cayenne powder

1/2 tsp. smoked paprika

1/2 tsp. pink Himilayan salt or sea salt

Directions

This is so easy and a real keeper!

Put the cashews in the crockpot.

Add the oil and stir so that there is a little bit of oil on all the cashews. It will be enough.

Add the rest of the spices and stir.

Cook on low 1 hour. Uncover and then cook 15 more minutes.

You can certainly freeze these by putting them in a freezer bag or a freezer safe glass container but they will probably be gone very quickly.

They will keep in the refrigerator for 2 weeks and in the freezer for 2 months.

http://veganinthefreezer.com/2014/06/06/the-best-slow-cooker-spiced-cashews/

 

The Best Slow Cooker Spiced Cashews are delicious and easy. People will think you paid a lot of money for them and they must have come in a beautiful tin.

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Slow Cooker Apples & Oats http://veganinthefreezer.com/2014/06/03/slow-cooker-apples-and-oats/ http://veganinthefreezer.com/2014/06/03/slow-cooker-apples-and-oats/#comments Tue, 03 Jun 2014 11:55:00 +0000 http://veganinthefreezer.com/?p=11116 Slow Cooker Apples and Oats is the best of both worlds.  Heck, it is even the best of about four worlds.  It is healthy, a breakfast, a dessert, is quick to throw together and is ready straight out of the crock pot.  Since the recipe does not cook overnight it … Click here to see the full recipe ...

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Slow Cooker Apples and Oats is apples with cinnamon and coconut sugar. Yes, and oats and pecans. Where everything is cooked together with accents of flavor.

Slow Cooker Apples and Oats is the best of both worlds.  Heck, it is even the best of about four worlds.  It is healthy, a breakfast, a dessert, is quick to throw together and is ready straight out of the crock pot.  Since the recipe does not cook overnight it really works out more for brunch than breakfast.  That is kind of how it is everyday at my house anyway.   I just can’t get to eating until later in the morning.  Yes, they say it  is better for you to have a breakfast to help with your energy but, I swear, I just get sluggish if I eat right off the bat.  I have lots of relatives that like it right away though. Well, enough about me.

Let’s talk about apples with cinnamon and coconut sugar. Yes, and oats and pecans where everything is cooked together with wonderful accents of flavor.  I can just smell it.

Slow Cooker Apples & Oats

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 2-3 servings

Serving Size: 1-1/2 cups

Slow Cooker Apples & Oats

Ingredients

2 apples, peeled and sliced, I like kind of thick slices

1/4 cup Old Fashioned Oats (rolled oats)

1/4 cup vegan butter, melted

1/8 cup Coconut Sugar

1 tsp. lemon juice

1 tsp. Chia Seed (optional)

1/4 1/8 teaspoon Ground Cinnamon

1/4 cup Pecans, chopped

Directions

This serves 2-3 people but it is easily doubled for a family.

Put all of the ingredients in the crockpot and stir.

Turn to high (it must cook on high).

Cook 2-3 hours.

Serve hot, warm or cool.

This slow cooker recipe will not freeze well. Go ahead and enjoy it now and within the next couple of days.

http://veganinthefreezer.com/2014/06/03/slow-cooker-apples-and-oats/

Slow Cooker Apples and Oats is apples with cinnamon and coconut sugar. Yes, and oats and pecans. Where everything is cooked together with accents of flavor.

 

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Pomegranate Strawberry Popsicles http://veganinthefreezer.com/2014/05/31/pomegranate-strawberry-popsicles/ http://veganinthefreezer.com/2014/05/31/pomegranate-strawberry-popsicles/#comments Sat, 31 May 2014 11:55:56 +0000 http://veganinthefreezer.com/?p=11096 I have been waiting and waiting for it to get warm enough so I could make popsicles. The day has arrived and now my mind is jumping all over the place with all the flavors I want to blend.   I have had a little help in my first decision. … Click here to see the full recipe ...

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Pomegranate Strawberry Popsicles fresh or frozen strawberries. Maple syrup is added to cut the pomegranate tartness and you have heaven on a stick.

I have been waiting and waiting for it to get warm enough so I could make popsicles. The day has arrived and now my mind is jumping all over the place with all the flavors I want to blend.   I have had a little help in my first decision.

The story begins – This year, Ed has got into smoothies.  He especially loves using strawberries as the base and I must say he is so funny to see in the kitchen.  You would think he was a 5 star chef with his ceremonies.  Half bending over, as they do on television, while he adds his ingredients.  A little of this, a lot of that.  Then he likes to add a liquid of some sort – coconut milk is his first choice but he is not limited.  When he flips on the mixer it gets shook all over the place so that he makes sure it is getting mixed well enough inside of the blender.  Yes, he shakes the outside of the blender. Love him!

Anyway, his idea of the additional liquid inspired me.  I have always made straight fruit popsicles but I thought, why not?  That is how Pomegranate Strawberry Popsicles were born.  You can use fresh or frozen but at the moment we are using frozen because fresh is still so expensive. Maple syrup is added to cut the pomigranite tartness and you have heaven on a stick.

If you need more popsicles you might also like to try Pineapple Kiwi Popsicles. Only 2 ingredients in this one!

Pomigranite Strawberry Popsicles

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 10 popsicles

Serving Size: 1 Popsicle

Pomigranite Strawberry Popsicles

Ingredients

2 cups frozen or fresh strawberries

1 cup pomegranate juice

1 cup apple juice

4 Tbsps. maple syrup

Directions

Well, this is it!

Put all of the ingredients in your blender. I use a Ninja Master Blenderbut there are many great blenders that will do the job.

Process until everything is mixed and blended well.

Pour into your popsicle molds.

If you are lucky enough to have a little bit left over that doesn't fit in the popsicle mold - drink it up like a smoothie - delicious!

I use the Norpro Ice Pop Maker

If you click on the above link it will take you to Amazon if you would like to place an order.

This mixture fills up my holder that makes 10 popsicles.

Put on the lid and stick in the popsicles sticks.

I actually stick a little piece of scotch tape on the lid and up along the side of the stick to hold up the handle at the length that I want.

Place in the freezer overnight.

If you want the holder to make more popsicles - take the frozen popsicles out of the mold and put in a freezer bag.

Replace in the freezer.

Enjoy everyday!

http://veganinthefreezer.com/2014/05/31/pomegranate-strawberry-popsicles/

 

Pomegranate Strawberry Popsicles fresh or frozen strawberries. Maple syrup is added to cut the pomegranate tartness and you have heaven on a stick.

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Tomato, Sofrito and Mushroom Empanadas http://veganinthefreezer.com/2014/05/28/sofrito-mushroom-empanadas/ http://veganinthefreezer.com/2014/05/28/sofrito-mushroom-empanadas/#comments Wed, 28 May 2014 11:55:44 +0000 http://veganinthefreezer.com/?p=11052 As you know I am from the  southwest and I grew up on Mexican style food with lots of variety and flavor.  Well, empanadas are a fantastic dish but they are not offered too often in restaurants so you need to make them yourself.  Truly, you really really need to … Click here to see the full recipe ...

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Mushroom Empanadas have sauteed mushroom slices that are combined with sofrito as well as a refreshing tomato sauce. A few spices and you will be in heaven.

As you know I am from the  southwest and I grew up on Mexican style food with lots of variety and flavor.  Well, empanadas are a fantastic dish but they are not offered too often in restaurants so you need to make them yourself.  Truly, you really really need to make them. They are that good.

My first experience with homemade empanadas was when I lived in Georgia for a couple of years. There were not even any tortillas in my little town.  So I pulled out my old Mexican cuisine cookbook and made the dough myself.  Wow, better than store bought.  I quickly moved on to empanadas with no problem at all.  You can go savory or sweet but why not try this recipe with Tomatoes, Sofrito and Mushrooms.  So yum – Mushroom Empanadas.

You can buy the ready made flour discs, or discos as they are called on the Mexican packaging, or go with my easy homemade recipe for the dough. Easy cooking is at your fingertips.  Either way these empanadas will not fall short in any way.

The mushrooms are sauteed and combined with sofrito as well as a clean and refreshing tomato sauce.  There are so many canned tomatoes to choose from in Walmart but I choose Hunt’s because it is the one store bought tomato sauce that I find to be smooth. The flavor is a deep rich tomato taste and mixes so well in any recipe calling for a tomato sauce. Also, I love that they use flash-steam to peel their tomatoes.  Nice and clean.   Add a few spices and you will be in heaven.  #DinnerDone  These empanadas are wonderful to take on a picnic too because they do not need to be hot to be enjoyed.

 

First-Rate Mushroom Empanadas

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 12 Empanadas

Serving Size: 2 Empanadas

First-Rate Mushroom Empanadas

Ingredients

Mushroom Filling

1 yellow onion, finely diced

1 small green bell pepper, finely diced

1 mild pepper such as an Anaheim chlil pepper, finely diced

1 chipotle pepper in adobo sauce, finely chopped

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon chia seed (optional)

1 can (8 oz.) tomato sauce

1-1/2 pounds button mushrooms

2 Tbsps. coconut oil for sauteeing.

The Dough

3 cups whole wheat flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup liquid coconut oil (if solid it must be cool in your house - zap it for a very few seconds in the microwave to melt).

1 cup warm water

Directions

Make the filling first.

In a skillet heat 1 tablespoon oil to medium/low heat and add the onion and both peppers.

Saute until the onion is translucent - about 15 - 20 minutes.

Add the garlic, chipotle pepper and adobo sauce and the seasonings.

Cook 5 more minutes.

Add the tomato sauce and cook 5 more minutes.

Add the chia seed, if you are including it and stir.

Remove from heat and set aside.

In another large skillet heat another tablespoon of oil to medium low.

Add the mushroom and sautee for about 20 minutes. If your mushrooms do not fit in the pan at first - that is okay. They cook down by about half. Do not stir to start with. After the ones that fit easily into the pan have cooked a little while (about 10 minutes) you will see you have more room in the pan. Now flip the mushrooms and add the rest of the mushrooms. Continue sauteeing. If they all fit in the pan to start with then fine.

You will see that a lot of liquid is in the pan. Pour what you can off and continue cooking another 5 minutes or so. You don't want all that liquid in your empanada mixture.

When the mushrooms are done and the liquid is poured off go ahead and add the onion and pepper and tomato mixture (that is sofrito).

Stir all together and set aside to cool down for stuffing the dough rounds.

For the dough

You can buy the pre-made empanada discs but I have included a delicious homemade dough for you to make.

Add the flour, salt, baking powder and baking soda to a large bow.

Pour in the 1/4 cup liquid coconut oil and warm water.

You can mix this with a wooden spoon or a hand mixer. I prefer a hand mixer.

It does not take long to come together.

Pour all out onto a lightly floured surface and knead about 50 - 60 times. (I am a counter)

Make into a ball and lightly cover with a little bit more oil.

Lay a dishtowel over the ball and let rest 10 minutes.

Next, cut the ball in half, then cut those in half again, then each into thirds so that you have 12 sections.

Roll each one into a ball and flatten out onto a lightly floured surface. Use a pastry roller to help roll the balls out to about 5-6" in diameter.

Place about 1/4 cup of the filling (at the most) in the center of each dough round.

Fold over to make a crescent shape.

Fold the edges over so that you get a good seal. Sometimes I am able to fold over twice.

Press the tines of a fork, lightly, over the fold edge just to make a little bit of a better seal.

If you have a deep fryer you can use that for your frying. If not put about 1-1/2" to 2" depth of coconut oil in a frying pan and heat to 325° to 375°.

A candy thermometer will measure the heat for you if you are using a pan.

Carefully place 2 empanadas into the hot oil and flip when one side turns golden brown. It doesn't even take a minute.

This is why you want to prepare the empanadas first. It goes quick.

Take out with a slotted spoon and drain on paper towels.

Continue until all of the empanadas are done.

Ready to eat!

http://veganinthefreezer.com/2014/05/28/sofrito-mushroom-empanadas/

 

Mushroom Empanadas have sauteed mushroom slices that are combined with sofrito as well as a refreshing tomato sauce. A few spices and you will be in heaven.

 

These are absolutely delicious and you can serve them with salsa and avocado as a side if you wish.

Be sure to check out Hunt’s website and Hunt’s Ready to Eat page for many more delicious recipes using Hunt’s tomatoes.

 

Mushroom Empanadas have sauteed mushroom slices that are combined with sofrito as well as a refreshing tomato sauce. A few spices and you will be in heaven.

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.   #CollectiveBias

 

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Stick to Your Ribs Lentils and Rice http://veganinthefreezer.com/2014/05/24/stick-to-your-ribs-lentils-and-rice/ http://veganinthefreezer.com/2014/05/24/stick-to-your-ribs-lentils-and-rice/#comments Sat, 24 May 2014 11:55:31 +0000 http://veganinthefreezer.com/?p=11024   You know, I eat well.  All the delicious variations and types of food that I serve up on this blog shows what goes on in our house.  Well, some nights, after dinner I am still hungry.  I wait the obligatory 20 to 30 minutes to let my stomach tell … Click here to see the full recipe ...

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Stick to Your Ribs Lentils and Rice. Easy to make and full of a variety of vegetables that everyone loves. Satisfying and flavorful for the whole family.

You know, I eat well.  All the delicious variations and types of food that I serve up on this blog shows what goes on in our house.  Well, some nights, after dinner I am still hungry.  I wait the obligatory 20 to 30 minutes to let my stomach tell me I am full and sometimes it actually does not happen.  Well, I have never found this problem with Stick to Your Ribs Lentils and Rice.  Besides the recipe being easy to make it is also full of a variety of vegetables that everyone loves.  Let’s get going!

Stick to Your Ribs Lentils and Rice

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 cups

Serving Size: 1-1/2 cups

Ingredients

1 Tablespoon coconut oil to coat a 8" x 10" casserole

1 Tablespoon Coconut Oil to saute the onion

1 onion, chopped

3 cups Vegetable Broth

1/2 cup Brown Lentils

1/3 cup Brown Rice

2 carrots, sliced

1 tomato, diced

1/4 teaspoon Ground Cumin

1 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Lightly oil the casserole and set aside.

In a skillet heat the oil to medium high and then turn it down to medium and saute the onion until it is translucent - about 10 minutes.

To the casserole sprinkle in the rice, lentils, carrots, tomato, spices and the sauteed onion.

Heat the 3 cups of vegetable broth to a boil.

Be careful and pour the broth over everything in the casserole dish.

Stir until all is evenly dispersed. The rice and lentils will settle on the bottom.

Cover with the lid or cover tightly with foil. Leaving enough foil to go over the edges, liberally.

Bake at 325 degrees for 60 to 70 minutes.

Check after an hour and see if the liquid has absorbed and the rice is tender.

It will still be very moist.

IF FREEZING:

Please follow any of the directions defined in my articlehttp://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Put in the fridge the day before serving. Heat in a microwave on high, stirring about every 2 minutes until heated through.

http://veganinthefreezer.com/2014/05/24/stick-to-your-ribs-lentils-and-rice/

Stick to Your Ribs Lentils and Rice. Easy to make and full of a variety of vegetables that everyone loves. Satisfying and flavorful for the whole family.

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Antipasto Pizza http://veganinthefreezer.com/2014/05/21/antipasto-pizza/ http://veganinthefreezer.com/2014/05/21/antipasto-pizza/#comments Wed, 21 May 2014 11:55:27 +0000 http://veganinthefreezer.com/?p=10724 Antipasto Pizza is yet another way to enjoy an all time favorite.  You even get to double up on the Italian theme in the name alone.  There are five toppings that contrast perfectly together from the mild chickpea to the rich sun dried tomato.  I have included the recipe for the … Click here to see the full recipe ...

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Antipasto Pizza Sliced Pin Word

Antipasto Pizza is yet another way to enjoy an all time favorite.  You even get to double up on the Italian theme in the name alone.  There are five toppings that contrast perfectly together from the mild chickpea to the rich sun dried tomato.  I have included the recipe for the Best Pizza Dough but you can use these toppings on a ready made pizza crust too.  I cut the beans in half so that all the flavors have that perfect balance.  You will be in awe over how good this pizza is and without a doubt – it is also so much healthier.

Antipasto Pizza

Prep Time: 1 hour, 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes

Yield: Four 8" to 10" pizzas

Serving Size: 1 small pizza

Ingredients

For the Dough:

1-1/2 cups water

1 Tablespoon Maple Syrup

2 Tablespoons Olive Oil

1-1/2 teaspoon salt

4-1/4 cups Whole Wheat Pastry Flour

2 Tablespoons active dry yeast

For the Topping:

1 can (15 oz) Pizza Sauce

1 jar (4 oz.) sun dried tomatoes packed in oil

1 can (15 oz.) cannelini beans, each bean cut in half (it doesn't take long, the beans are pretty big)

2 cans (7.5 oz. each) marinated artichoke hearts cut into smaller pieces - as I am cutting I throw the tough outer edge of the leaf away

1 jar (15 oz) roasted red bell peppers or 2 red bell peppers that you have roasted at home cut into chunks

Directions

Start to make the dough first and while it is rising prepare the veggies.

For the Crust:

In a small bowl add 2 Tablespoons yeast to 1-1/2 cups warm water (110 degrees)

Stir and set aside.

In a large bowl add the flour, maple syrup, olive oil, and the prepared yeast mixture.

Mix well and then turn out onto a lightly floured surface and gently knead into a smooth, firm ball.

Oil a large bowl with a teaspoon of olive oil.

Add the dough to the bowl and turn the dough all around to get the oil on the whole ball.

Cover the bowl lightly with a clean towel and put it in a warm area to let it double in size, about 1 hour.

This is a good time to prepare the toppings - while the dough is rising.

When the rising time is done - turn the dough out onto a lightly floured surface and divide it into 4 equal pieces.

These 4 balls will make 4 pizzas that are 8" to 10" in diameter. Depending how thick you like the crust. We like the thinner 10" pizza.

Cover them all, again, with a clean kitchen towel and let them rest for 10 minutes.

This is the point where you can freeze the balls or go ahead and make the four pizzas.

See below at the very end if you are going to freeze the dough.

To assemble the pizzas:

Lightly oil a baking sheet or a round pizza pan. Sprinkle the oiled pan(s) with a little cornmeal.

Place one ball in the center and push it out, with your fingers, to the desired size pizza.

Divide all of your toppings by four either by an actual division on a plate or by eyeballing it.

Repeat this last step with the three other balls on 3 different baking sheets.

Spread pizza sauce all over the bottom of the dough - remember just a quarter of the can which is about 3-1/2 ounces each pizza. That is plenty and you may not even want that much. Some do - some don't.

Now you can add the rest of the toppings.

Start with the sun dried tomatoes.

Then add the roasted bell peppers - laying each piece on top of each sun dried tomato. They need to be covered or they will burn.

Sprinkle the remainder of the toppings.

Bake in a hot over at 425 degrees for 15-20 minutes.

Now it is perfect pizza.

Eat up!

If you are freezing the dough:

Put each ball in it's own freezer bag. Then put all of the bagged pizza balls in another freezer bag and freeze.

http://veganinthefreezer.com/2014/05/21/antipasto-pizza/

Antipasto Pizza is yet another way to enjoy an all time favorite. Five toppings contrast perfectly - from the mild chickpea to the rich sun dried tomato.

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Slow Cooker Hot Chocolate with Peanut Butter http://veganinthefreezer.com/2014/05/18/slow-cooker-hot-chocolate/ http://veganinthefreezer.com/2014/05/18/slow-cooker-hot-chocolate/#comments Sun, 18 May 2014 11:55:51 +0000 http://veganinthefreezer.com/?p=10949 I am determined to make the healthiest sweets I can.  This Slow Cooker Hot Chocolate recipe has all kinds of bonuses.   It goes in the crock pot, uses easy homemade chocolate syrup, has peanut butter (yes!), can be drank hot first thing in the morning and last but not least – … Click here to see the full recipe ...

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Slow Cooker Hot Chocolate goes in the crock pot, uses easy homemade chocolate syrup, can be drank hot first thing in the morning and ... can be drank cold.

I am determined to make the healthiest sweets I can.  This Slow Cooker Hot Chocolate recipe has all kinds of bonuses.   It goes in the crock pot, uses easy homemade chocolate syrup, has peanut butter (yes!), can be drank hot first thing in the morning and last but not least – can be drank cold and even frozen for quick healthy sweet drinks in the future.

Slow Cooker Hot Chocolate with Peanut Butter

Prep Time: 4 hours

Cook Time: 10 minutes

Total Time: 4 hours, 10 minutes

Yield: 5 cups

Serving Size: 8 ounces

Ingredients

1 cup Better Than Milk Soy Powder (similar to powdered milk but vegan)

4 cups hot water

1/2 cup chocolate syrup ( I used my homemade recipe )

1/4 cup smooth peanut butter

1 teaspoon vanilla

Directions

Put the soy powder in the crock pot.

Pour over the hot water and stir until dissolved.

Add the chocolate syrup and stir again.

Cook on low 3 to 4 hours or high 1-1/2 to 2 hours.

Stir in the peanut butter and vanilla and stir until the peanut butter dissolves and the hot chocolate is smooth.

Ready to enjoy!

This is one of those recipes that is good in the morning or as a treat like a dessert. You can even freeze it if you made too much. Just defrost, stir and drink cold or reheat again.

IF FREEZING:

Let cool to room temperature.

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

I put mine in pint size freezer jars. It is easy to take one out at a time.

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. Stir well and drink cold or reheat in the microwave for a hot drink.

http://veganinthefreezer.com/2014/05/18/slow-cooker-hot-chocolate/

Slow Cooker Hot Chocolate goes in the crock pot, uses easy homemade chocolate syrup, can be drank hot first thing in the morning and ... can be drank cold.

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Slow Cooker Lentil Vegetable Soup http://veganinthefreezer.com/2014/05/14/slow-cooker-lentil-vegetable-soup/ http://veganinthefreezer.com/2014/05/14/slow-cooker-lentil-vegetable-soup/#comments Wed, 14 May 2014 11:55:01 +0000 http://veganinthefreezer.com/?p=10922 Nothing says fill-it-up like a hot and loaded Slow Cooker Lentil Vegetable Soup that is all ready to serve.  Bowls will be lined up waiting for their ladles full of flavorfully herbed vegetable soup. Thank goodness my husband loves soups.  I think I have mentioned a billion few times before about … Click here to see the full recipe ...

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Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorfully herbed dinner. You just throw in the ingredients and get a fantastic meal.

Nothing says fill-it-up like a hot and loaded Slow Cooker Lentil Vegetable Soup that is all ready to serve.  Bowls will be lined up waiting for their ladles full of flavorfully herbed vegetable soup. Thank goodness my husband loves soups.  I think I have mentioned a billion few times before about his picky selective eating habits.  It always surprises me what he does and doesn’t like. He is from a small town and they were, honestly, very poor.  He says they ate a lot out of the garden and so that is where his love for root vegetables comes from.  Lettuce?  No.  But root vegetables?  Yes.  So when I found out he loves likes (somehow he also uses correct English so he never loves an inanimate object) lentils, barley and couscous I was very very happy.  This opened up a whole new array of dishes that I could make and he would ‘like’.  So, this wonderful soup was created out of wanting to get praise from my husband.  I’m so needy blessed.

Slow Cooker Lentil Vegetable Soup

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 6 servings

Serving Size: 1 to 1-1/2 cups

Ingredients

1 white onion, chopped

2 carrots, cut on the bias or rolled cut

1 lb. cremini mushrooms

1/2 cup dried green lentils

1 can (15 oz.) black beans, drained

1 can (14.5 oz.) diced tomatoes

1 small can (8 oz.) whole kernel corn

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon dried thyme

1/8 teaspoon dried rosemary

32 oz. vegetable broth

Directions

As simple as always -

Add everything to the crock pot and stir.

Cook on low 8 to 10 hours or on high 4 to 5 hours.

IF FREEZING:

Let cool to room temperature.

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

The night of serving -

Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.

Ready to serve.

http://veganinthefreezer.com/2014/05/14/slow-cooker-lentil-vegetable-soup/

Slow Cooker Lentil Vegetable Soup Overhead Close

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Meatless Tetrazzini Casserole http://veganinthefreezer.com/2014/05/11/meatless-tetrazzini-casserole/ http://veganinthefreezer.com/2014/05/11/meatless-tetrazzini-casserole/#comments Sun, 11 May 2014 11:55:36 +0000 http://veganinthefreezer.com/?p=10911 Meatless Tetrazzini has been a staple in our family for years. It has a creamy white sauce that you make from scratch. I am not sure where I originally got this recipe but it very well may be a spin-off from a Betty Crocker recipe. That is how I learned … Click here to see the full recipe ...

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Meatless Tetrazzini has a creamy white sauce made from scratch. There are easy instructions so that everyone can recreate this wonderful Italian style meal.

Meatless Tetrazzini has been a staple in our family for years. It has a creamy white sauce that you make from scratch. I am not sure where I originally got this recipe but it very well may be a spin-off from a Betty Crocker recipe. That is how I learned to cook – from that red cookbook. Also from the recipes on the backs of cans and packages. Anyway, it has been floating around in my head for years. Guests and family have all enjoyed it and I would like to pass the recipe on to you. It starts with a roux and then when additional ingredients are added the flavors become delicious. It’s a wonderful Italian style meal especially when served with crusty bread and a salad.

Meatless Tetrazzini Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4-6 Servings

Serving Size: 1-1/2 to 2 cups

Meatless Tetrazzini Casserole

Ingredients

4 Tablespoons butter (I use a vegan butter such as Earth Balance)

5 Tablespoons flour

1 to 1-1/2 cup non-dairy milk (I used soy milk)

1 cup Vegetable Broth

1 package (16 oz.) bag spaghetti (whole wheat would be great too)

1 cup vegan shredded mozarella cheese

1 teaspoon salt

1/4 teaspoon pepper (I use a mixture of black, white and pink pepper)

Directions

Oil or butter a glass casserole dish. This would do one dish 9" x 13" or do two or three smaller ones. I do the three small ones and freeze two for the future.

Break the spaghetti into small pieces before cooking. I break into halves or thirds.

In a large saucepan add enough water to generously cover the spaghetti.

Bring the water to a boil.

When it comes to a boil add one Tablespoon of salt to the water. This is important for the spaghetti to get some seasoning.

Add the spaghetti to the boiling water and cook as directed on the package.

Drain the spaghetti, when it is done, and set aside.

Make the roux and sauce:

In a large saucepan, over low heat, melt your vegan butter.

When the butter is melted add the 5 Tablespoons of flour. Stir over low heat for a couple of minutes to cook the flour mixture. See the photo below.

Add 1 cup of soy milk and the vegetable broth. Cook to a boil but stir so it doesn't burn. As soon as it comes to a boil turn the heat down to low. Cook for about 10 minutes.

The sauce will thicken with the addition of the 'cheese'.

Add the mozzarella 'cheese' and stir to melt.

If it seems too thick at this point add some more milk - 1/4th cup at a time.

Season with the salt and pepper.

Add the cooked spaghetti and stir until the sauce is well combined.

Pour into your prepared casserole dish or dishes.

These will keep in your refrigerator for three days.

TO BAKE NOW:

Cover the top of the casserole with foil and bake in a preheated over at 350° for 20 minutes.

Take off the foil and bake another 10 minutes.

Serve and enjoy with a salad, Italian bread and some wine.

IF FREEZING:

Freeze before baking.

Freeze in one of the defined steps in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

The night of serving -

Cover the top of the casserole with foil and bake in a preheated over at 350° for 30 minutes.

Take off the foil and bake another 10 minutes.

http://veganinthefreezer.com/2014/05/11/meatless-tetrazzini-casserole/

Meatless Tetrazzini has a creamy white sauce made from scratch. There are easy instructions so that everyone can recreate this wonderful Italian style meal.

 

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Mother’s Chocolate Strudel http://veganinthefreezer.com/2014/05/09/mothers-chocolate-strudel/ http://veganinthefreezer.com/2014/05/09/mothers-chocolate-strudel/#comments Fri, 09 May 2014 11:55:19 +0000 http://veganinthefreezer.com/?p=10888 Yes!  Mother made Chocolate Strudel and she deserves to eat chocolate strudel.  She deserves chocolate strudel made by me.  It is not hard to treat your mother well. Besides the pleasant tasks of being warm, thoughtful and loving you can also extend your happiness by making her a wonderful easy chocolate … Click here to see the full recipe ...

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Mothers Chocolate Strudel only has 4 ingredients and it comes together in about 15 minutes. She will love it and needless to say everyone else will too.

Yes!  Mother made Chocolate Strudel and she deserves to eat chocolate strudel.  She deserves chocolate strudel made by me.  It is not hard to treat your mother well. Besides the pleasant tasks of being warm, thoughtful and loving you can also extend your happiness by making her a wonderful easy chocolate dessert.  There are only 4 ingredients and it comes together in about 15 minutes. Believe me, she will love it and needless to say everyone else will too.

Mother’s Chocolate Strudel

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 Slices

Serving Size: 1Slice

Mother’s Chocolate Strudel

Ingredients

1 sheet of puff pastry (they come two in a package but keep in the freezer).

4 ounces Semi-Sweet Chocolate Chips (I use Enjoy Life)

1/2 cup Walnuts, chopped

1 Tablespoon butter (I use a vegan one such as Earth Balance)

Directions

Take out a sheet of puff pastry and let it defrost. It does not take long.

Microwave the chocolate for 30 seconds, stir and microwave for another 30 seconds.

Add the butter and microwave for 30 seconds, stir and if needed microwave at 15 second intervals. Stir until glassy.

Lightly four a surface and open up the puff pastry sheet.

Roll out to about 12" square. You hardly have to roll at all and only by the shortest side.

Spread on the chocolate to about 1/2" from the edge.

Sprinkle on the chopped nuts.

Start rolling up - jelly roll style.

Place the seam side down on an ungreased baking sheet.

Fold the end under a little bit.g

Cut about 6 diagonal slices along the top.

Bake at 375 degrees for 30-35 minutes.

Let cook on a wire rack.

If you like - sprinkle lightly with powdered sugar

http://veganinthefreezer.com/2014/05/09/mothers-chocolate-strudel/

Mothers Chocolate Strudel only has 4 ingredients and it comes together in about 15 minutes. She will love it and needless to say everyone else will too.

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Slow Cooker Irish Oatmeal http://veganinthefreezer.com/2014/05/06/slow-cooker-irish-oatmeal/ http://veganinthefreezer.com/2014/05/06/slow-cooker-irish-oatmeal/#comments Tue, 06 May 2014 11:55:43 +0000 http://veganinthefreezer.com/?p=10878 Wouldn’t you like a nice warm healthy breakfast waiting for you when you wake up in morning?  Me too!  Slow Cooker Irish Oatmeal takes under 5 minutes to put together and you wake up to heaven in the morning.  Geez, I think I am going to make this again tonight. … Click here to see the full recipe ...

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Wake up to Slow Cooker Irish Oatmeal. Throw it all in the crockpot in less than 5 minutes and when you get up the morning drizzle on a little maple syrup.

Wouldn’t you like a nice warm healthy breakfast waiting for you when you wake up in morning?  Me too!  Slow Cooker Irish Oatmeal takes under 5 minutes to put together and you wake up to heaven in the morning.  Geez, I think I am going to make this again tonight.  Use the steel cut type of oatmeal because it really is ‘the best’.  You can double the recipe and even freeze individual servings with maple syrup drizzled on top.

Slow Cooker Irish Oatmeal

Prep Time: 4 minutes

Cook Time: 8 hours

Total Time: 8 hours, 4 minutes

Yield: 4 servings

Serving Size: 1 to 1-1/2 cups

Slow Cooker Irish Oatmeal

Ingredients

1-1/2 cups Irish Oatmeal (steel cut oats)

3-1/2 cups water

1/2 teaspoon cinnamon

Maple syrup for drizzling in the morning

Soy milk or almond milk for drizzling in the morning (optional)

Apple chunks for adding to the oatmeal in the morning (optional)

Directions

To the slow cooker - add the oatmeal, water and cinnamon.

Stir well and cook on low for no more than 8 hours.

If you have a timer on your crock pot and you can set the start time - that would be great. That is in case you want to sleep in and don't want to overcook the oatmeal.

Double the recipe if you like!

Spoon into a bowl and drizzle maple syrup over the top.

You can add soy milk or almond milk if your wish.

Chopped apple sprinkled on top would be good too.

TO FREEZE:

If you've made extra it will keep in the fridge for three days. If you made extra for freezing - after the oatmeal has cooled you may freeze it in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

To defrost - put into the refrigerator the night before and warm through in the microwave stirring every 15 seconds.

http://veganinthefreezer.com/2014/05/06/slow-cooker-irish-oatmeal/

Wake up to Slow Cooker Irish Oatmeal. Throw it all in the crockpot in less than 5 minutes and when you get up the morning drizzle on a little maple syrup.

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Spicy Black Bean Hummus http://veganinthefreezer.com/2014/05/02/spicy-black-bean-hummus/ http://veganinthefreezer.com/2014/05/02/spicy-black-bean-hummus/#comments Fri, 02 May 2014 11:55:06 +0000 http://veganinthefreezer.com/?p=10835   Spicy Black Bean Hummus can be completed in absolute minutes.  That gets you out of the kitchen and the party started at just about the same time.  I am all about a party. The smallest excuse becomes an event.  If a friend comes over to visit – it’s a party. A … Click here to see the full recipe ...

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Spicy Black Bean Hummus has a delicious flavor -with creamy chickpeas and black beans you get more texture along with all of it's wonderful health benefits.

 

Spicy Black Bean Hummus can be completed in absolute minutes.  That gets you out of the kitchen and the party started at just about the same time.  I am all about a party. The smallest excuse becomes an event.  If a friend comes over to visit – it’s a party. A mere mention of a special day such as ‘grandparents day’ – it’s a party.  I seriously can’t look at a calendar.  Well, this dip is perfect for such a time.  It is creamy as the original hummus we all know and love but you add in the black beans and you get more texture along with all of it’s wonderful health benefits.  Serve it with your favorite chips and vegetables. Then you can enjoy it with your family and friends and get lots of complements at the same time.

Spicy Black Bean Hummus

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 3-1/2 to 4 cups dip

Serving Size: 1/4 - 1/2 cup maybe

Ingredients

1 can (15 oz.) Black Beans, drained and rinsed

1 can (15 oz.) Chickpeas (garbanzo), drained and rinsed

3 garlic cloves, finely minced

1/4 cup Tahini

4 Tablespoons fresh lemon juice

2 teaspoons ground cumin

1 teaspoon sea salt

Directions

To a food processor - add both beans, chopped garlic, tahini, lemon juice, cumin and salt.

Process until it is smooth. The black beans will have itty bitty little pieces - see the photo. That just makes it better.

You know how 'they' pour a tablespoon or so of olive oil on hummus? Well, if you like you could drizzle a Tablespoon of coconut oil over the top.

Yum!

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator for 6 to 8 hours.

You could heat in the microwave and serve with chips and veggies of your choice. Heating is not necessary though. But ... it's good.

http://veganinthefreezer.com/2014/05/02/spicy-black-bean-hummus/

Spicy Black Bean Hummus has a delicious flavor -with creamy chickpeas and black beans you get more texture along with all of it's wonderful health benefits.

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Slow Cooker Black Bean Burritos http://veganinthefreezer.com/2014/04/29/slow-cooker-black-bean-burritos/ http://veganinthefreezer.com/2014/04/29/slow-cooker-black-bean-burritos/#comments Tue, 29 Apr 2014 11:55:49 +0000 http://veganinthefreezer.com/?p=10734   Slow Cooker Black Bean Burritos are my two favorite things.  At least lately that crock~pot has become my little darling and Mexican style food goes without saying. The contrasting flavors in these burritos taste so good.  You can even take advantage of making your own Homemade Taco Seasoning in … Click here to see the full recipe ...

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Slow Cooker Black Bean Burritos are easy and spicy with lots of texture. It all turns into a hearty meal with the addition of avocados and black olives.

 

Slow Cooker Black Bean Burritos are my two favorite things.  At least lately that crock~pot has become my little darling and Mexican style food goes without saying. The contrasting flavors in these burritos taste so good.  You can even take advantage of making your own Homemade Taco Seasoning in this recipe.  Only the best and healthiest food for you and me.  Right?  It is so funny when I start a new post and I begin to tell you about the recipe.  I actually get excited.  Not only to tell you about it but I want you to make it right now!  Make it and eat it!  The burritos are spicy with lots of texture and at the end of your crock pot’s cooking day it all turns into a hearty meal.  It would also be great to add avocados and black olives – either on the burrito or on the side.  Here I go again.  I want to come over and get the slow cooker out for you.  Have fun and maybe even a party.

Slow Cooker Black Bean Burritos

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 10 Burritos

Serving Size: 1 to 2 Burritos

Ingredients

2 cans (14.5 oz. each) of Diced Tomatoes or about 5 fresh tomatoes to measure about 28 ounces

1/4 cup of your Favorite Salsa

2 Tablespoons Taco Seasoning

2 cans (14.5 to 15 ounces each) Black Beans, drained and rinsed

1 cup uncooked Brown Rice

1/2 cup canned whole kernel corn (drained and rinsed, or 1 ear of fresh corn or frozen corn

2 cups vegetable broth

10 whole wheat tortillas

Directions

In your slow cooker add the tomatoes, salsa, beans, rice, corn, taco seasoning and broth.

Stir and cover.

Cook on low 6-8 hours or on high 3-4 hours.

The rice will be tender and most of the liquid will be absorbed.

Lay out your tortillas and place about 1/3 to 1/2 (very large burrito) cup on each tortilla.

Spread down through the center.

On these burritos I folded each end just about 1-1/2" over the point edge of the beans. Then I rolled up the tortilla along the long edge.

If you have a certain technique that you want to use on these - go right ahead.

Stack up and serve with more salsa, avocado or guacamole and black olives.

IF FREEZING:

You can freeze the bean and rice mixture and roll the tortillas after it is defosted and heated. You can also freeze the rolled burritos. They would be best warmed up in the microwave - turning once and flipping over once while cooking. About 2 minutes total.

Package the mixture in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer You can also pack the finished rolled burritos in freezer bags.

http://veganinthefreezer.com/2014/04/29/slow-cooker-black-bean-burritos/

Slow Cooker Black Bean Burritos are easy and spicy with lots of texture. It all turns into a hearty meal with the addition of avocados and black olives.

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Homemade Taco Seasoning http://veganinthefreezer.com/2014/04/26/homemade-taco-seasoning/ http://veganinthefreezer.com/2014/04/26/homemade-taco-seasoning/#comments Sat, 26 Apr 2014 07:00:48 +0000 http://veganinthefreezer.com/?p=10772 Yay! Taco Seasoning with no additives or preservatives!  So simple and all you need is 2 Tablespoons to match one of those packets at the grocery store.   It is a better mix too. You will think that one of the ingredients is very unusual, and it is, but what … Click here to see the full recipe ...

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Yay! Taco Seasoning with no additives or preservatives! All you need is 2 Tbsps. to match one of those store bought packets. It is a better mix too!

Yay! Taco Seasoning with no additives or preservatives!  So simple and all you need is 2 Tablespoons to match one of those packets at the grocery store.   It is a better mix too. You will think that one of the ingredients is very unusual, and it is, but what a fantastic addition.   I made a larger amount because I make a lot of Mexican style food and I thought it would be great to just have this on hand at all times. Just wait until tomorrow! I am posting Slow Cooker Black Bean Burritos using this wonderful spice mixture.  You already have most of the ingredients for the taco seasoning, if not all, and you probably have a small bottle that you saved from a past condiment.  I took advantage of the blog and went shopping for pretty little jars. This is going to be one of many spice mixes that will be on the blog in the future.  So let’s get going!

Homemade Taco Seasoning

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: almost 1/4 cup

Serving Size: 2 Tablespoons - usually

Ingredients

1 Tablespoon plus 1 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon ground black pepper

1/2 teaspoon cocoa powder

1/2 teaspoon ground coriander

1 teaspoon sea salt or Himalayan salt

1 teaspoon dried oregano, ground or ground Mexican oregano

1-1/2 teaspoon ground cumin

Directions

I doubled all of the above ingredients for myself and for the picture above. You can mix the above recipe and then decide for yourself if you would like to double it.

I have a spice mill so I ground up the dried oregano for the mix. You can also just crush it more with your fingers. It will still work great in the mixture.

Mix all of the ingredients and store in a jar with a tight lid.

Ground and dried spices last two to three years so there is no problem in keeping them on your shelf.

Tablespoons equal one store bought packet – just in case one of your recipes calls for a packet of taco seasoning mix.

http://veganinthefreezer.com/2014/04/26/homemade-taco-seasoning/

 

Yay! Taco Seasoning with no additives or preservatives! All you need is 2 Tbsps. to match one of those store bought packets. It is a better mix too!

Yay! Taco Seasoning with no additives or preservatives! All you need is 2 Tbsps. to match one of those store bought packets. It is a better mix too!

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Slow Cooker Apple Granola Crumble http://veganinthefreezer.com/2014/04/23/slow-cooker-apple-granola-crumble/ http://veganinthefreezer.com/2014/04/23/slow-cooker-apple-granola-crumble/#comments Wed, 23 Apr 2014 11:55:27 +0000 http://veganinthefreezer.com/?p=10742 Slow Cooker Apple Granola Crumble is easy, delicious and healthy! Dang! A triple header.  It is very much like a dump and go recipe that you only cook for 6 to 8 hours on low.  How fun is it to make a dessert in a crock pot and have it … Click here to see the full recipe ...

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Slow Cooker Apple Granola Crumble is easy, delicious and healthy! Dang! A triple header. It is a dump and go recipe that is good at breakfast too.


Slow Cooker Apple Granola Crumble is easy, delicious and healthy! Dang! A triple header.  It is very much like a dump and go recipe that you only cook for 6 to 8 hours on low.  How fun is it to make a dessert in a crock pot and have it steaming hot and ready to go with little effort?  I will also tell you that I would not scoff at you if you had it for breakfast either. Then you’d be just like me!

Slow Cooker Apple Granola Crumble

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yield: 3 cups

Serving Size: 1 to 1-1/2 cups

Ingredients

2 Granny Smith apples

1 cup of your favorite granola cereal (I mixed 1/2 cup granola and 1/2 cup bran flakes)

1/8 cup Maple Syrup

1 Tablespoon vegan butter

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Directions

Peel, core and cut the apples into thick slices and then chunks. This is what I did. Cut the apple in half - then half again and then those halves in half. This gives you 8 thick slices. Cut those thick slices in chunks - like about 3 per slice.

Add everything to the crockpot and stir well.

The maple syrup is enough liquid because juice will cook out of the apples.

Cover and cook on low 4 hours.

That is it!

Ready to enjoy and it will keep in the refrigerator for 3 days.

http://veganinthefreezer.com/2014/04/23/slow-cooker-apple-granola-crumble/

Slow Cooker Apple Granola Crumble is easy, delicious and healthy! Dang! A triple header. It is a dump and go recipe that is good at breakfast too.

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Pomegranate Swizzle http://veganinthefreezer.com/2014/04/20/pomegranate-swizzle/ http://veganinthefreezer.com/2014/04/20/pomegranate-swizzle/#comments Sun, 20 Apr 2014 11:55:39 +0000 http://veganinthefreezer.com/?p=10705 This will be my first libation for the blog.  I am very excited about it because it will allow me to learn more about photography.  Also, I get to make new drinks!  Yay! And to think up cool names. Double yay!  Pomegranate Swizzle sounds like fun and I am here … Click here to see the full recipe ...

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Pomegranate Swizzle has a lot of fruity flavors and with the depth of pomagranate and rum added it makes for a fantastic drink. Beautiful and festive!


This will be my first libation for the blog.  I am very excited about it because it will allow me to learn more about photography.  Also, I get to make new drinks!  Yay! And to think up cool names. Double yay!  Pomegranate Swizzle sounds like fun and I am here to tell you that it is.  Fruity flavors with the depth of pomegranate added and some rum makes for a fantastic drink.  Yes, it is one of those that will sneak up on you so watch out.  At the end of the directions – I give measurements to make a pitcher ahead of time for company.

Pomegranate Swizzle

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 drink

Serving Size: 9 oz.

Pomegranate Swizzle

Ingredients

2 ounce Cranberry Apple Juice Blend

1-1/2 ounce pomegranate juice

3-1/2 ounces Apple Juice

2 ounce white rum

Directions

Measure all of the ingredients into a cocktail glass.

Stir, add ice and sip.

Here are measurements to pre-make a pitcher for company.

2 cups cranberry apple juice

1-1/2 cups pomegranate juice

3 cups and 4 ounces apple juice

2 cup white rum

Measure into a pitcher and stir.

Keep in the fridge.

This makes 9 drinks that are 8 ounces each.

http://veganinthefreezer.com/2014/04/20/pomegranate-swizzle/

 

Pomegranate Swizzle has a lot of fruity flavors and with the depth of pomagranate and rum added it makes for a fantastic drink. Beautiful and festive!

 

 

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Slow Cooker Rice Pudding http://veganinthefreezer.com/2014/04/17/slow-cooker-rice-pudding/ http://veganinthefreezer.com/2014/04/17/slow-cooker-rice-pudding/#comments Thu, 17 Apr 2014 11:55:40 +0000 http://veganinthefreezer.com/?p=10668 Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious meal all at the same time.  I think I have become a crockpot addict.  For some reason, over the last few months, I have been experimenting with unusual recipes. Yes, some are beans but not … Click here to see the full recipe ...

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Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious meal all at the same time. Sweet warm and healthy. The sooner the better. :)

Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious meal all at the same time.  I think I have become a crockpot addict.  For some reason, over the last few months, I have been experimenting with unusual recipes. Yes, some are beans but not many.  Not too long ago I showed you how to make Real Baked Rice Pudding but this recipe is ‘real baked’ in another manner. The slow cooker does it for you.  One of the many good things in this recipe is that I use coconut milk instead of conventional milk.  That change alone gives you less calories and more plant based nourishment.  I hope you can make this rice pudding soon because, seriously, the sooner the better.

Slow Cooker Rice Pudding

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Yield: 3 cups

Serving Size: 1/2 to 1 cup

Slow Cooker Rice Pudding

Ingredients

2 cups coconut milk (I used Silk) you can also use their almond or soy milks

1/2 cup brown rice

1/2 cup coconut sugar (or maple sugar)

1/2 cup raisins

1 Tablespoon flax seed meal

1 teaspoon cinnamon

1 teaspoon vanilla extract

Directions

This is easy easy easy.

Put all of the ingredients in the slow cooker.

Stir.

Cover and cook on low 2 hours.

Stir.

Cover again and cook on low another hour or until rice is tender.

Now you can eat and be happy.

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and let defrost in the refrigerator. You can heat the pudding in the microwave in about 2 minutes. Stirring about every 30 seconds.

http://veganinthefreezer.com/2014/04/17/slow-cooker-rice-pudding/

Another interesting fact about saving water is that a half a gallon of Silk Milk uses 500 gallons less water than the same size of dairy milk.  No kidding!  As precious as water is why don’t we all make water conversation part of our daily routine.

 

Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious meal all at the same time. Sweet warm and healthy. The sooner the better. :)

 

Silk wants you to help celebrate water! Every time you share one of Silk’s four water conservation videos, Silk will donate $1 to The Nature Conservancy (up to $20,000) to help with water conservation efforts.  Click on this link and share one of their four videos. http://bit.ly/1mZqVco

 

Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious meal all at the same time. Sweet warm and healthy. The sooner the better. :)

 

Disclaimer: I was compensated for this post but the views and opinions expressed in this post are solely mine.

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Polka Dot Cookies http://veganinthefreezer.com/2014/04/14/polka-dot-cookies/ http://veganinthefreezer.com/2014/04/14/polka-dot-cookies/#comments Mon, 14 Apr 2014 11:55:29 +0000 http://veganinthefreezer.com/?p=10647 You can’t have too many cookies like these around.  Polka Dot Cookies have healthier ingredients and a lot of delicious texture inside.  I love to throw cookie recipes together.  It’s easy to control the ingredients and have a sweet snack in the house within minutes and I didn’t even have … Click here to see the full recipe ...

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You can't have too many cookies like these around. Polka Dot Cookies have healthier ingredients and a lot of texture inside. Chewably satisfying!

You can’t have too many cookies like these around.  Polka Dot Cookies have healthier ingredients and a lot of delicious texture inside.  I love to throw cookie recipes together.  It’s easy to control the ingredients and have a sweet snack in the house within minutes and I didn’t even have to drive to the store.  Yes, I love cookie dough too but I still try to go through the whole process and bake them.

Polka Dot Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 dozen Cookies

Serving Size: 2 Cookies

Ingredients

1/2 cup vegan butter

1/2 cup coconut sugar

1/2 cup brown sugar, packed

1 flax seed meal egg = 1 Tablespoon flax seed meal mixed with 3 Tablespoons water

2 cups whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup almond milk

1 teaspoon vanilla extract

6 oz. chocolate chips

1/2 cups dried cherries

1/2 cup pecans

1/2 cup sunflower seed meats (you can use all pecans if you can not find the sunflower seed meats)

Directions

Lightly grease a baking sheet.

Mix the flax seed meal and water together and set aside so that it can gel a bit.

In a large bowl with a hand mixer - cream the vegan butter and both sugars together until it is light and fluffy. It takes about 5 minutes.

Add the flax meal egg mixture to the creamed sugar mixture and mix together.

In another bowl mix the flour, baking soda, baking powder and salt together.

Add this and the almond milk, alternately, to the creamed mixture.

Mix well after each addition.

Stir in the chocolate chips, dried cherries, nuts and seeds.

Place Tablespoon full dollops of dough onto the prepared baking sheet.

Bake at 375 degrees for 8-9 minutes.

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and just set out. They defrost in no time.

http://veganinthefreezer.com/2014/04/14/polka-dot-cookies/

You can't have too many cookies like these around. Polka Dot Cookies have healthier ingredients and a lot of texture inside. Chewably satisfying!

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Rainbow Veggie Hashbrowns http://veganinthefreezer.com/2014/04/11/rainbow-veggie-hashbrowns/ http://veganinthefreezer.com/2014/04/11/rainbow-veggie-hashbrowns/#comments Fri, 11 Apr 2014 14:23:31 +0000 http://veganinthefreezer.com/?p=10583 Are you trying to think up a new easy recipe that you can serve at this year’s Easter brunch? Well, how about Rainbow Veggie HashBrowns? It sounds like springtime and is as colorful as your Easter decorations. If you are like we are, first, you’ll put on your new Easter … Click here to see the full recipe ...

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Rainbow Veggie Hash Brown Potatoes sound like springtime and are as colorful. Hashbrowns and thinly sliced veggies are all fried together. Quick and easy.

Are you trying to think up a new easy recipe that you can serve at this year’s Easter brunch? Well, how about Rainbow Veggie HashBrowns? It sounds like springtime and is as colorful as your Easter decorations. If you are like we are, first, you’ll put on your new Easter bonnet (well, maybe outfit) and then gather up the family and go to church. After visiting with your friends then it is back home to get the party started. Some of your family may already be there and I am sure they all brought something to share at the feast. We have three to four side dishes to make sure all the bases are covered and one has to be the all important potato. Since Easter is always a brunch at our house I thought that Hashbrowns would be great.  Ed loves it when I fry Shredded Hash Brown Potatoes (he can even find them in the grocery store, halleluiah) so I am accommodating him with a little something added to make it festive. Lots of pretty thinly sliced veggies. All pan fried and really quick and easy.

If you have any Shredded Hash Brown Potatoes recipe that would be great for a brunch – I would love to hear about it.  No kidding!  Share with me and all of us!

Rainbow Veggie Hashbrowns

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 servings

Serving Size: 1 cup

Rainbow Veggie Hashbrowns

Ingredients

One 32 oz. bag Ore-Ida Shredded Hash Brown Potatoes

4 Tablespoons olive oil

1 carrot, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 zucchini, thinly sliced

1 small white onion, thinly sliced

2 teaspoons sea salt

1/4 teaspoon black pepper

Directions

An easy way to throw this all together, at the last minute, is to pre-slice all the veggies (except the zucchini) the day before - even 2 days before.

Below is a photo to help you see how to slice the most of the veggies.

If you have a julienne machine go ahead and use it. I don't have one and doing the work by hand works great anyway.

Right before you slice the veggies go ahead and peel them

Cut the carrot lengthwise down the center. This is safer so when you are slicing at the next step it is sitting flat on the counter.

Lay the flat edge down and thinly slice long strips.

Lay these strips on their side and slice, again, in long strips. Just like the photo.

Then I cut these in half across the center to mimic the hash browns.

For the bell peppers - core and take out all of the pith and seeds.

Do you know bells are easier to slice from the inside? Yes, that is true!

So ... after you clean out the bell peppers - lay each piece on it's back and slice in thin slices.

For the onion - peel - cut in half through the core.

Lay on it's flat side and cut, diagonally, from the outside edge into the center. The pieces will automatically fall apart.

If you have cut your veggies the day or two before go ahead and package them up and put them in the refrigerator.

If you are cooking now then continue on:

Heat 2 tablespoons in the largest skillet you have. One with a cover.

Add the sliced onion and saute 2 minutes.

Add the bell peppers to the pan and saute 2-3 minutes more.

Add all of the potatoes and the carrots to the vegetables in the pan and press all out in an even layer.

Sprinkle on the prepared zucchini.

Cover and cook at medium high heat for 5 minutes.

Drizzle 2 Tablespoons olive oil all over the potatoes and vegetables.

With a spatula flip over all of the ingredients without stirring.

Press down in an even layer again.

Fry for another 5 minutes and flip again.

Continue frying, if necessary, until the hashbrowns are golden brown and tender.

Serve up nice and hot on your brunch side table spread.

http://veganinthefreezer.com/2014/04/11/rainbow-veggie-hashbrowns/

I was at Walmart loading up my cart and, per usual, hitting the frozen food section last. So, I finish going up and down the aisles picking up pickles, olives and nuts when all of a sudden, there’s Ed, way down at the end.  Looking around everywhere but at me.  By the way, he is looking FOR me.  I stand still so that it might be easier for him.  Nope, he’s gone.   It was even the exact right day and the right time of the day when Walmart wasn’t jammed (pure luck) with shoppers.

 

 

 

 

Been there before.  So I am gazing in the Ore-Ida section looking for #OreIdaHashbrown potatoes and my cell phone rings.  I hear “Where ya at?”  It is so funny.  My life, I love him.   I tell him how to get back to the frozen vegetable area and we are again – one.

 

Rainbow Veggie Hash Brown Potatoes sound like springtime and are as colorful. Hashbrowns and thinly sliced veggies are all fried together. Quick and easy.

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

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Homemade Chocolate Syrup http://veganinthefreezer.com/2014/04/09/homemade-chocolate-syrup/ http://veganinthefreezer.com/2014/04/09/homemade-chocolate-syrup/#comments Wed, 09 Apr 2014 11:55:37 +0000 http://veganinthefreezer.com/?p=10536 Homemade Chocolate Syrup is delectable clean eating with no preservatives or additives.  It is so fun to make something you thought would be impossible and it turns out to be (humbly speaking) super fantastic!  So sit back and enjoy the recipe. You will be amazed and not-confused.  So easy and … Click here to see the full recipe ...

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Homemade Chocolate Syrup is delectable clean eating with no preservatives or additives. So easy and this deep rich chocolate can be used for so many things.

Homemade Chocolate Syrup is delectable clean eating with no preservatives or additives.  It is so fun to make something you thought would be impossible and it turns out to be (humbly speaking) super fantastic!  So sit back and enjoy the recipe. You will be amazed and not-confused.  So easy and this deep rich chocolate can be used for so many goodies. Pour it over your vegan ice cream and if you’re wanting some amazing hot chocolate mix one cup vanilla almond milk with 1/4 cup syrup, heat through and sip, sip sip.

Homemade Chocolate Syrup

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1-1/2 cups

Serving Size: This and That

Homemade Chocolate Syrup

Ingredients

1 cup water

3/4 cup Coconut Sugar

2/3 cup Unsweetened Cocoa Powder

1/4 teaspoon salt

1 teaspoon vanilla

Directions

Bring the water to a boil and add the sugar.

Stir until the sugar dissolves - It takes less than a minute.

Stir in the cocoa and salt and simmer. Stirring 3 minutes.

Remove from heat and stir in the vanilla.

Let cool.

It will thicken as it cools.

Enjoy in a billion ways.

Yes, you can freeze it but I don't think you will have it long. :)

http://veganinthefreezer.com/2014/04/09/homemade-chocolate-syrup/

Homemade Chocolate Syrup is delectable clean eating with no preservatives or additives. So easy and this deep rich chocolate can be used for so many things.

 

 

Homemade Chocolate Syrup is delectable clean eating with no preservatives or additives. So easy and this deep rich chocolate can be used for so many things.

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Sugar Snap Peas with Mint http://veganinthefreezer.com/2014/04/07/sugar-snap-peas-mint/ http://veganinthefreezer.com/2014/04/07/sugar-snap-peas-mint/#comments Mon, 07 Apr 2014 16:00:59 +0000 http://veganinthefreezer.com/?p=10474 Sugar Snap Peas with Mint is the perfect side dish.  It can be special as in an Easter brunch or you can just treat yourself and your family on any day of the week.  I don’t know why but I always forget about sugar snap peas.  At our local Safeway … Click here to see the full recipe ...

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Sugar Snap Peas with Mint and Mushrooms can be a special brunch or treat on any day of the week. Great fresh or cooked which makes them doubly enticing.

Sugar Snap Peas with Mint is the perfect side dish.  It can be special as in an Easter brunch or you can just treat yourself and your family on any day of the week.  I don’t know why but I always forget about sugar snap peas.  At our local Safeway it comes packaged over by the lettuce.  I must be so enamored with all the varieties of lettuce that my eyes jump over the sugar snaps.  Not anymore!  It is ingrained in my memory and that sweet little veggie is going to make it into our house on a regular basis.  They are equally good fresh or cooked which makes them doubly enticing.

I also picked up a new magazine titled All You.  Naturally, I had to thumb through it first and there were lots of fun things inside.  This recipe is from that magazine and of course, being a food blogger, I had to change it a little bit.  All I did was add mushrooms – just because.   The recipe is simple and absolutely delicious.  It cooks up in no time so you have to make it.  You will thank me.

Sugar Snap Peas with Mint

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 cups

Serving Size: 1 cup

Sugar Snap Peas with Mint

Ingredients

salt

2 lbs. sugar snap peas, tough strings removed

2 Tablespoons olive oil

1/2 cup loosely packed chopped fresh mint leaves

1/2 teaspoon pepper

1 lb. button mushrooms, sliced

Directions

Bring a large pot of salted water to a boil.

Fill a large bowl with ice water.

Add the peas to the boiling water and bring back to a boil.

Continue boiling until peas turn bright green, about 30 seconds.

Drain and immediately plunge into the ice water.

Let stand to thoroughly chill, about 5 minutes.

Drain and spread peas out on paper towels to dry.

This next little step is where my recipe veers from All You Magazine - it is the mushrooms.

In a large skillet add the olive oil and turn to medium high heat.

Saute the mushrooms for about 10 minutes.

Then take the pan off the burner.

You can be doing this while your snap peas are cooling and drying.

Just before serving, add the peas to the pan with the mushrooms.

Also add the mint and pepper and 1 teaspoon of salt.

Cook, stirring often, until warmed through, about 2 minutes.

Serve warm.

http://veganinthefreezer.com/2014/04/07/sugar-snap-peas-mint/

 

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and All You Magazine, but all my opinions are my own. #pmedia #lifeforless http://my-disclosur.es/OBsstV

 

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Healthy Date Monkey Bread http://veganinthefreezer.com/2014/04/02/healthy-date-monkey-bread/ http://veganinthefreezer.com/2014/04/02/healthy-date-monkey-bread/#comments Wed, 02 Apr 2014 11:55:59 +0000 http://veganinthefreezer.com/?p=10453 Healthy Date Monkey Bread is made in a bundt cake pan so that it is even prettier. And … how can food be so entertaining. Even the name is fun. Picking off one of those yummy little rolls with the anticipation of taking a sweet bite is wonderful. There is … Click here to see the full recipe ...

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Have some fun! Healthy Date Monkey Bread has bran cereal, dates and pecans with a drizzling of maple syrup all over the top. So friggin' good.

Healthy Date Monkey Bread is made in a bundt cake pan so that it is even prettier. And … how can food be so entertaining. Even the name is fun. Picking off one of those yummy little rolls with the anticipation of taking a sweet bite is wonderful. There is bran cereal, dates and pecans with a drizzling of maple syrup all over the top. So friggin’ good. Just follow the steps in creating your homemade Monkey Bread and it will become an occasion.

Healthy Date Monkey Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 20 Rolls

Serving Size: 2 Rolls

Healthy Date Monkey Bread

Ingredients

1 cup bran cereal

1 cup boiling water

1/2 cup vegan butter, melted

3-1/2 cup whole wheat flour

2 packages yeast

2 tablespoons Coconut Sugar

1 teaspoon salt

For 2 eggs use 2 tablespoons Flax Seed Meal mixed with 4 Tablespoons water

1 cup Dates, chopped up in small pieces

1 cup Pecans, chopped

1/2 cup Maple Syrup

Directions

Have a candy thermometer on hand.

Oil a 6 Cup Bundt Pan

Mix the flax seed meal and water and set aside so that it can gel a bit.

Boil the water and add the bran and mix. Set aside to let it settle to 125 degrees to 130 degrees.

In a large bowl mix 2 cups of the flour with the yeast, sugar and salt.

Mix in the warm bran and water mixture.

Add the dates and enough flour to make a soft dough. You will probably use all the flour. Don't worry if you don't.

Turn the dough out onto a lightly floured surface and knead the dough until smooth and elastic.

Add a little bit of flour as you roll and knead if it is sticky.

You will see some date pieces all over the dough and that is fine.

Make a ball with the dough, cover with a clean dish towel and let rest 10 minutes.

Divide the dough in half and then half again. Make 5 balls out of each of the 4 divisions so that you have 20 balls.

Dip each ball in the melted butter and place in the bundt pan. Place each ball around the bottom layer.

Sprinkle half of the chopped pecans on the balls.

Deliberately build the next layer around the edge of the pan. This will keep the shape of the bundt pan.

Sprinkle the rest of the pecans.

The photo below shows the bread after it rose and before it is baked.

Cover the pan with a clean dish cloth and let rise in a warm area for 60 minutes.

Bake at 375 degrees for 35 to 40 minutes.

Remove from the oven and slowly pour the maple syrup all over the cake while it is still in the pan.

Cool on a wire rack 15 minutes.

Remove from pan and let cool completely on the wire rack. You can pour more maple syrup over the top of the Monkey Bread but it is not necessary. It all depends on your sweet tooth. The syrup soaks in.

Wonderful fresh but it also freezes really well.

If you chooses to freeze please use one of my methods as described in my article

http://veganinthefreezer.com/preparing-food-for-the-freezer/

http://veganinthefreezer.com/2014/04/02/healthy-date-monkey-bread/

Have some fun! Healthy Date Monkey Bread has bran cereal, dates and pecans with a drizzling of maple syrup all over the top. So friggin' good.

Have some fun! Healthy Date Monkey Bread has bran cereal, dates and pecans with a drizzling of maple syrup all over the top. So friggin’ good.

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Chipotle Hummus {Gluten-Free} http://veganinthefreezer.com/2014/03/30/chipotle-hummus/ http://veganinthefreezer.com/2014/03/30/chipotle-hummus/#comments Sun, 30 Mar 2014 11:55:21 +0000 http://veganinthefreezer.com/?p=10404 Chipotle Hummus has just enough pazazz to add that little bit of a kick to your dip.   You already know how to make Baba Ghanoush and Roasted Red Bell Pepper Hummus so let’s keep growing our skills.  You have heard of breakfast for dinner.  Well, I would love to … Click here to see the full recipe ...

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Chipotle Hummus has just enough pazazz to add a little kick to your dip. Extremely easy to make and it goes equally well with pita chips and/or veggies.
Chipotle Hummus has just enough pazazz to add that little bit of a kick to your dip.   You already know how to make Baba Ghanoush and Roasted Red Bell Pepper Hummus so let’s keep growing our skills.  You have heard of breakfast for dinner.  Well, I would love to have appetizers for dinner.  I could do that every day.  In fact, I do that at restaurants a lot but enough of my fantasies.   Chipotle Hummus is easy to make – extremely easy and it is mildly spicy.  Perfect for entertaining or as a snack for yourself in the middle of the day.  You see it goes equally well with pita chips as it does with carrots, red bell peppers, broccoli and on and on.  A perfect lunch so let’s eat!

Chipotle Hummus

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 cups

Serving Size: 1/4 cup

Ingredients

1 can (15 oz.) (15 oz.) Garbanzo Beans, drained

1 to 2 Tablespoons chipotle peppers packed in adobo sauce, depending on how hot you like it - I used 2 Tablespoons

1 Tablespoon Tahini or cashew butter or almond butter (I have used all three at one time or another and I don't want you to go out and buy tahini for one Tablespoon.

Juice of 1 lemon

1 Tablespoon Coconut Oil

1/2 teaspoon Ground Cumin

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

This recipe is simple to double or triple so buy ingredients according to how much dip you will need. This makes about 2 cups.

Directions

You just put everything into a Food Processor and process.

No need to pre-grind anything. It all blends together perfectly.

Turn off the processor and scrape the sides a couple of times during processing.

That is it.

It freezes really well so:

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

Stir before serving with crackers and/or veggies.

http://veganinthefreezer.com/2014/03/30/chipotle-hummus/

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Streusel Topped Chocolate Chip Muffins http://veganinthefreezer.com/2014/03/27/streusel-topped-chocolate-chip-muffins/ http://veganinthefreezer.com/2014/03/27/streusel-topped-chocolate-chip-muffins/#comments Thu, 27 Mar 2014 11:55:34 +0000 http://veganinthefreezer.com/?p=10383 Streusel Topped Chocolate Chip Muffins are little edible heavens for breakfast or for a snack.   I don’t know what it is but that little extra topping on a cake, cupcake or muffin makes everyone get all giddy.  It is famously know as streusel and how can you not like … Click here to see the full recipe ...

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Streusel Topped Chocolate Chip Muffins are little cakes that are covered with a sweet crumbly top. Baked they are little heavens for breakfast or a snack.

Streusel Topped Chocolate Chip Muffins are little edible heavens for breakfast or for a snack.   I don’t know what it is but that little extra topping on a cake, cupcake or muffin makes everyone get all giddy.  It is famously know as streusel and how can you not like a sweet crumbly topping that is covering a small cake-like treat?  I especially love to make muffins when there is a larger crowd  in the house.  The muffin basket gets filled and everyone is very happy to see them ready for the taking.  And that makes me happy too.

Streusel Topped Chocolate Chip Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 Muffins

Serving Size: 1 Muffin

Streusel Topped Chocolate Chip Muffins

Ingredients

Streusel Topping:

1/2 cup Brown Sugar

1/4 cup flour

2 Tablespoons vegan butter, melted

1/2 cup Pecans, chopped

For the Muffins:

1 egg - I use an egg substitute of 1 Tablespoon flax seed meal mixed with 3 Tablespoons water

1-1/4 cups whole wheat flour

1/2 cup brown sugar, packed

2 teaspoons Baking Powder

1/4 cup Coconut Sugar

1 teaspoon ground cinnamon

1/4 teaspoon sea salt

1/2 cup almond milk

1/2 cup vegan butter, melted

1 cup Chocolate Chips

Directions

Line 12 muffin tins with paper liners

To Make the Streusel Topping:

Mix the sugar and flour together.

Stir in the pecans and butter

Mix well and set aside.

For the Muffin Batter:

Mix the flax seed meal with the water and set aside so it can gel a bit.

In a large bowl add the flour, sugars, baking powder, cinnamon and salt.

Add the milk, melted butter and egg mixture.

Mix until just blended.

Fold in the chocolate chips.

Spoon the batter into the 12 lined muffin tins.

Now, spoon the streusel topping over the batter in each muffin tin.

Bake at 350 degrees for 20 to 25 minutes.

Let cool 5 minutes and then remove to a rack to cool completely.

IF FREEZING::

After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

http://veganinthefreezer.com/2014/03/27/streusel-topped-chocolate-chip-muffins/

Streusel Topped Chocolate Chip Muffins are little cakes that are covered with a sweet crumbly top. Baked they are little heavens for breakfast or a snack.

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Best Breakfast Burrito in Town http://veganinthefreezer.com/2014/03/24/breakfast-burrito/ http://veganinthefreezer.com/2014/03/24/breakfast-burrito/#comments Mon, 24 Mar 2014 11:55:09 +0000 http://veganinthefreezer.com/?p=10293 One of the healthiest ways to start your day is with the Best Breakfast Burrito in Town! It’s a veggie packed bundle of goodness and you’ve come to the right place to find out how to do it. I want to tell you that I have the burrito whipped an … Click here to see the full recipe ...

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The Best Breakfast Burrito in Town! It's a veggie packed bundle of goodness. This burrito is layers of flavor upon flavor and served up for breakfast.

One of the healthiest ways to start your day is with the Best Breakfast Burrito in Town! It’s a veggie packed bundle of goodness and you’ve come to the right place to find out how to do it. I want to tell you that I have the burrito whipped an conquered. There are lots of combinations out there but this one is flavor upon flavor and served up for breakfast. The veggies are sauteed and slightly charred to get the extra depth of flavor. You can even grab it as you run out the door.  Also, don’t forget to take your vitamins.

 

 

Breakfast Burrito

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 10 Burritos

Serving Size: 1 Burrito

Breakfast Burrito

Ingredients

1 Tbsp. coconut oil, divided

package of vegan Field Roast Sausage (they are GMO free, of course)

1 small onion, chopped

1 green bell pepper,chopped

1 pound package (16 oz.) red lentils

2-1/2 cups water

1 teaspoon salt for the lentils

8 ounces mushrooms, sliced (cremini or button - I used button)

your favorite salsa

10 whole wheat soft tortillas

Directions

Let's cook the lentils first.

Put the lentils and the teaspoon of salt in a large saucepan.

Add the water to cover the top of the lentils.

Bring to a boil and cover the pot.

Turn down to medium low heat.

Cook 25 minutes or until liquid is absorbed and the lentils are tender.

Taste to see if the texture is done but not mushy.

Set lentils aside.

In the meantime;

Heat the oil in a skillet to medium high heat.

Brown the sausage on all sides. Set aside.

If there is still oil in the pan go ahead and add you onion and bell pepper to the pan.

If the pan is dry add a little bit more oil.

Saute until the onion is translucent and the peppers and onions are turning a bit brown.

Remove from the pan and set aside.

Add the sliced mushrooms to the same skillet and saute for about 15-20 minutes. Quite a bit of liquid will cook out of them.

Cut up the "sausage" into small chunks.

You will have a lot more, of everything, than what is shown on the plate in the photo above. This is just to show you the wonderful ingredients after they are cooked.

Now place some lentils, bell peppers, onion, mushrooms, "sausage" and salsa down the center of a tortilla. Fold in each side to keep the ingredients from falling out and roll up the burrito. You can see in the photo what they will look like.

Heat each burrito in the microwave for 15-20 seconds.

Serve immediately.

You can also freeze these burritos for the future.

Wrap each burrito in plastic wrap and then place in a freezer bag.

They will keep for 4 months.

To serve after freezing:

Put in the refrigerator the day before serving.

Unwrap from the plastic wrap.

Heat in the microwave for 15-20 seconds and then flip over. Heat 15-20 more seconds.

http://veganinthefreezer.com/2014/03/24/breakfast-burrito/

 

 

 

 

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Herbed Focaccia http://veganinthefreezer.com/2014/03/20/herbed-focaccia/ http://veganinthefreezer.com/2014/03/20/herbed-focaccia/#comments Thu, 20 Mar 2014 11:55:06 +0000 http://veganinthefreezer.com/?p=10241 Herbed Focaccia is very popular in Italy and you could even say a staple.   It’s popularity has grown in other areas of the world by leaps and bounds in the that last 20 years.  You can even find it in specialty food stores.  It has a wonderful chewy texture, … Click here to see the full recipe ...

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Herbed Focaccia Vertical Word

Herbed Focaccia is very popular in Italy and you could even say a staple.   It’s popularity has grown in other areas of the world by leaps and bounds in the that last 20 years.  You can even find it in specialty food stores.  It has a wonderful chewy texture, is aromatic and satisfying.  I remember when I was first introduced to it. The flatbread was actually made into a sandwich.  I was hooked.  Since then I have had it multiple ways and you can too.  As a side dish at the dinner table or dunked in spaghetti and pizza sauce or eaten in numerous ways as any sandwich you can think of.  This is the traditional olive oil and sea salt recipe and now I can make it at home.  I hope you try it because it is really not hard at all.  I am so happy.

Herbed Foccacia

Prep Time: 2 hours, 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 50 minutes

Yield: 1 large loaf Focaccia

Serving Size: 1 to 2 slices

Herbed Foccacia

Ingredients

1 packet of Active Dry Yeast or 2-1/4 teaspoon from a jar (that is what I use)

1-1/2 cups warm water (100-110°)

1/2 teaspoon Sea Salt

3 Tablespoons olive oil (and a little extra for greasing the baking sheet)

4 cups whole wheat pastry flour

1 Tablespoon Nutritional Yeast (this is if you are vegan and want to add the extra protein, it is not for levening)

1 teaspoon dried oregano but preferably fresh oregano, 1/8 cup chopped

Directions

Lightly grease a 10" x 15" baking sheet with olive oil.

Lightly oil a medium to large bowl for your dough to rise after kneading. Set aside.

Have the warm water in a bowl and make sure that it is the correct temperature. You can zap it in the microwave again and 'take it's temperature'.

When the water is at 100° to 110° pour in the yeast.

Stir and let stand 5 to 10 minutes.

Put the flour and nutritional yeast in a large bowl - not the oiled one.

Add salt and oil to the yeast mixture and stir.

Add to the bowl of flour.

Stir and then dump on a lightly floured cool board or counter.

Knead about 5 to 10 times until the dough is elastic. You will need to add extra flour as you knead until it is not TOO sticky. You will be able to remove your hand without dough left on your fingers and palms.

Form into a ball.

Place in your oiled bowl and turn the dough to get oil on all sides.

Cover with a clean dish towel and let rise 45 min. to 1 hour until it doubles.

Remove the dough and knead 2 to 3 times to remove the air.

Lay the ball on the prepared baking pan and push the dough close to the corners with your fingers.

Cover and let rise another hour.

Sprinkle 3 Tablespoons olive oil over the bread and smooth around.

Dimple the bread lightly with your finger tips. You no not want to loose it's 'rise'.

Sprinkle on the oregano and just a pinch more of sea salt..

Bake at 425° for 20 minutes.

Let cool a bit and then remove to a rack.

This loaf or slices can be refrigerated for a couple of weeks or frozen for about 6 months.

IF FREEZING::

After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 10 seconds.

http://veganinthefreezer.com/2014/03/20/herbed-focaccia/

Herbed Focaccia is very popular in Italy and you could even say a staple. It has a wonderful chewy texture, is aromatic and satisfying. great to dunk too.

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Healthiest Peanut Butter Cookies http://veganinthefreezer.com/2014/03/17/healthiest-peanut-butter-cookies/ http://veganinthefreezer.com/2014/03/17/healthiest-peanut-butter-cookies/#comments Mon, 17 Mar 2014 11:56:04 +0000 http://veganinthefreezer.com/?p=10199   I do believe this is the Healthiest Peanut Butter Cookies recipe I have seen.  Peanut buttery, sweet, crunchy and delicious.  Ed has become cookie obsessed.  He wants me to keep them in stock at all times.  Now, he is actually a very healthy eater and in great shape which … Click here to see the full recipe ...

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Healthiest Peanut Butter Cookies are sweet, crunchy and delicious. This classic is turned up a notch with a little chocolate too.


I do believe this is the Healthiest Peanut Butter Cookies recipe I have seen.  Peanut buttery, sweet, crunchy and delicious.  Ed has become cookie obsessed.  He wants me to keep them in stock at all times.  Now, he is actually a very healthy eater and in great shape which brings me to the fact that he does not eat the cookies.  Maybe four or six out of 3 or 4 dozen. The rascal. I give a lot away which makes the neighbors very happy.  I really don’t mind because it challenges me to think up new recipes.  Hey, maybe that is his whole idea.  Did I mention there is a little chocolate too.  The classic has been turned up a notch.

Healthiest Peanut Butter Cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Yield: 36 Cookies

Serving Size: 2 Cookies

Ingredients

1 cup vegan butter

1 cup Brown Sugar

1 cup creamy peanut butter

1 Tablespoon Flax Seed Meal mixed with 3 Tablespoons water

2 cups whole wheat flour

1 teaspoon Baking Powder

1/2 teaspoon Sea Salt

2 ounces Semi Sweet Chocolate, chopped up small

Directions

Mix the flax seed meal together with the water and set aside so it can gel.

In a large bowl - Cream the butter and brown sugar together.

Add all of the remaining ingredients and mix well.

Refrigerate for 1 hour.

Make 1" balls and lay on an ungreased baking sheet.

Flatten the balls with the bottom of a sturdy glass.

Bake at 350 degrees for 12 minutes.

Take out of the oven and remove to a wire rack to cook completely.

All done and delicious.

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and just set out. They defrost in no time.

http://veganinthefreezer.com/2014/03/17/healthiest-peanut-butter-cookies/

Healthiest Peanut Butter Cookies are sweet, crunchy and delicious. This classic is turned up a notch with a little chocolate too.

 

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Mujadara Baked Rice and Lentils http://veganinthefreezer.com/2014/03/14/mujadara-baked-rice-lentils/ http://veganinthefreezer.com/2014/03/14/mujadara-baked-rice-lentils/#comments Fri, 14 Mar 2014 11:55:56 +0000 http://veganinthefreezer.com/?p=10143 Mujadara Baked Rice and Lentils is straight up comfort food. Mujadara is a classic recipe that is not normally baked but it becomes so much easier that way?  It is very inexpensive and is a staple in the Middle East.  You can serve it as a main dish with other … Click here to see the full recipe ...

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Mujadara Baked Rice and Lentils is straight up comfort food. Made richer with full-flavored spices and brought to your dinner table in a pretty casserole.

Mujadara Baked Rice and Lentils is straight up comfort food. Mujadara is a classic recipe that is not normally baked but it becomes so much easier that way?  It is very inexpensive and is a staple in the Middle East.  You can serve it as a main dish with other smaller sides such as Rolled Cut Braised Carrots or Pure Delicious Cauliflower.  You could add a loaf of crusty bread too but definitely a salad.  So good!  Lentils and rice made richer with full-flavored spices and brought to your dinner table in a pretty casserole.

Mujadara Baked Rice and Lentils

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 cups

Serving Size: 1-1/2 cups

Ingredients

1 Tablespoon coconut oil to coat a 8" x 10" casserole

1 Tablespoon Coconut Oilto saute the onion

1 onion, chopped

3 cups Vegetable Broth

1/2 cup Brown Lentils

1/3 cup Brown Rice

1/4 teaspoon Ground Cloves

1/4 teaspoon Ground Cinnamon

1/4 teaspoon Ground Cumin

1 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Lightly oil the casserole and set aside.

In a skillet heat the oil to medium high and then turn it down to medium and saute the onion until it is translucent - about 10 minutes.

To the casserole sprinkle in the rice, lentils, all the spices and the sauteed onion.

Heat the 3 cups of vegetable broth to a boil.

Be careful and pour the broth over everything in the casserole dish.

Stir until all is evenly dispersed. The rice and lentils will settle on the bottom.

Cover with the lid or cover tightly with foil. Leaving enough foil to go over the edges, liberally.

Bake at 325 degrees for 60 to 70 minutes.

Check after an hour and see if the liquid has absorbed and the rice is tender.

It will still be very moist.

Serve and sprinkle with fresh parsley - if you like.

IF FREEZING:

Please follow any of the directions defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

If you have frozen leftover mujadara in smaller rigid containers then take out the containers and put in the fridge the day before serving. Heat in a microwave on high, stirring about every 2 minutes until heated through.

http://veganinthefreezer.com/2014/03/14/mujadara-baked-rice-lentils/

Mujadara Baked Rice and Lentils is straight up comfort food. Made richer with full-flavored spices and brought to your dinner table in a pretty casserole.

 

 

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Decadent Chocolate Torte http://veganinthefreezer.com/2014/03/11/decadent-chocolate-torte/ http://veganinthefreezer.com/2014/03/11/decadent-chocolate-torte/#comments Tue, 11 Mar 2014 11:55:04 +0000 http://veganinthefreezer.com/?p=10093 Decadent Chocolate Torte is a very special dessert.  You will not believe the amazing combination of ingredients.  There are rich deep chocolate flavors that you will think came from the ritziest of restaurants.  But …. you can make it!  One necessity is a springform pan.  The steps are simple and … Click here to see the full recipe ...

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Decadent Chocolate Torte is a special dessert. Amazing combo of ingredients and you will think it is from the ritziest of restaurants. You can make it!

Decadent Chocolate Torte is a very special dessert.  You will not believe the amazing combination of ingredients.  There are rich deep chocolate flavors that you will think came from the ritziest of restaurants.  But …. you can make it!  One necessity is a springform pan.  The steps are simple and I think I need to say it is foolproof.  Follow the instructions – take your time – and witness the outcome of a dessert that will be memorable for all – forever.  It may seem like I am laying it on really thick but, I’m not!  I really want you to make this recipe and see what a great baker you are.
Decadent Chocolate Torte

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 15 minutes

Yield: 8 to 12 slices

Serving Size: 1 slice

Decadent Chocolate Torte

Ingredients

1 cup Pitted Dates

1 cup coffee liquor such as Kahlua

2 teaspoons Instant Coffee Granules

1 cup Coconut Sugar

1 cup almond milk

1/4 cup Coconut Oil plus 2 Tablespoons

1 teaspoon vanilla extract

1-1/4 cup whole wheat flour

1/4 cup Unsweetened Cocoa

1 teaspoon Baking Soda

1/2 cup melted Semi Sweet Chocolate Chips

Directions

You need a Springform Pan that measures 9" to 10-1/4". I used a 10-1/4" one. The torte will just be taller if it is smaller.

Cut a circle to fit inside the springform pan. The way I do this is that I lay the springform pan insert on the parchment paper and draw around the edge. Then I cut right inside of the line.

Place the parchment round inside the springform pan. Brush the paper lightly with some coconut oil.

In a small saucepan add the coffee flavored liquer and the dates. Cook over low heat for 20 minutes.

Stir in the instant coffee granules when the liquid is hot.

Take off heat and let cool.

When cooled - puree in a food processor until smooth. It does not have to be completely smooth but very close.

In a large bowl mix the pureed date mixture, coconut sugar, almond milk, coconut oil and vanilla.

In another bowl sift the flour, cocoa and baking soda together.

Stir into the date mixture until well mixed.

Pour into the prepared springform pan and bake at 350 degrees for 30 to 40 minutes.

If you use a smaller pan, like 9", you should go to the 40 minutes.

Remove from oven and let cool in the pan for 10 minutes.

Remove the sides of the pan and let cool on a rack.

Melt the chocolate in a microwave for a few seconds. Stir and heat in the microwave a few more seconds. Keep a very close eye on the chocolate because it can burn.

It does not have to be completely melted because the chocolate will continue to melt in it's own heat as it sits a minute.

Spread the chocolate in the center of the top of the cake in a nice circle.

After the chocolate cools a bit - take a spoon and with the back of the bowl - tap the chocolate and pull up into little peaks. They will hold themselves up.

This is very rich and decadent, as I have said, and you can cut the torte into 12 slices but we indulge sometimes and only get 8 slices. A restaurant would get 12 slices out of it.

Yes, you can freeze this torte.

IF FREEZING::

After the cake has cooled you may freeze the cake or leftovers pieces in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

It will defrost quickly so it really doesn't take any planning.

http://veganinthefreezer.com/2014/03/11/decadent-chocolate-torte/
 Decadent Chocolate Torte is a special dessert. Amazing combo of ingredients and you will think it is from the ritziest of restaurants. You can make it!

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Corn Pone Skillet Cornbread http://veganinthefreezer.com/2014/03/08/corn-pone-skillet-cornbread/ http://veganinthefreezer.com/2014/03/08/corn-pone-skillet-cornbread/#comments Sat, 08 Mar 2014 11:45:40 +0000 http://veganinthefreezer.com/?p=10025 The old meets the new in this updated recipe for Skillet Cornbread.  Baking cornbread in an iron skillet comes from way back and was made with a few simple and inexpensive ingredients.  It took no time to make and was a great substitute for bread to go with big pots … Click here to see the full recipe ...

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Skillet Cornbread comes from 'the old days' and is a great substitute for bread to go with big pots of beans, stews and soups. This is an updated version.

The old meets the new in this updated recipe for Skillet Cornbread.  Baking cornbread in an iron skillet comes from way back and was made with a few simple and inexpensive ingredients.  It took no time to make and was a great substitute for bread to go with big pots of beans, stews and soups.  I have an antique wedge skillet but you can use any kind of iron skillet that you have. There are also corn pone skillets that have indentations that look like ears of corn.  A round iron skillet works great – you just cut the bread into wedges after it is done baking.  I would say to NOT use an iron skillet that was larger than 8 or 9″ in diameter.

Corn Pone Skillet Cornbread

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 wedges

Serving Size: 1 wedge

Ingredients

1 cup cornmeal

1 cup whole wheat flour

4 teaspoons baking powder

1 teaspoon salt

1-1/2 cup Silk Organic Soymilk

4 teaspoons coconut oil for the skillet

Directions

Put the oil in the skillet and slide into the oven. There will be quite a bit of oil in the pan but that is part of the cooking process.

Turn the oven on to 375°.

In a large bowl add the cornmeal, whole wheat flour, baking powder and salt. Stir.

Add the Soymilk and stir until just blended.

Carefully, take the hot skillet out of the oven.

Be careful not to burn yourself in the next step.

Pour and press your batter into the skillet, wedges or corn pone pan.

You will see that oil has pushed up a bit on the sides.

That is good.

Put back in the oven and bake for 20 minutes.

Take out of the oven. You can remove the individual cornbread slices or slice wedges right from the pan while it is still hot or let it cool until you would like to remove it from the pan. It releases very easily.

TO FREEZE:

After the cornbread has cooled you may freeze it in any of the methods shown in my article

http://veganinthefreezer.com/preparing-food-for-the-freezer/

I would probably pack it in a freezer bag and then slip it into another freezer bag.

The cornbread defrosts quickly so it really doesn't take any planning. Just take out of the freezer and put in the refrigerator the night before.

http://veganinthefreezer.com/2014/03/08/corn-pone-skillet-cornbread/

I have switched to Silk for all of my milk needs. Vanilla Almondmilk is perfect for cereal and any muffin recipe.  There is a Coconutmilk that I am anxious to try too.

I have used Silk’s Soymilk for years and I would never turn back.  It it delicious and I feel great knowing that I was adding more plants to my diet.  I even feel healthier. You will “bloom” as I have if you give it a try.  In fact, you can gain health benefits with more protein and fiber.  No GMO’s are used and Silk is dairy-free and gluten-free.   I feel happier knowing that I am doing good for my body.

It seems like I am really trying to get you to try Silk products and that is true – I am! It is that good.  You could even get a coupon from Silk.com and their monthly newsletter often has coupons, sweepstakes and promotions. Here is a link for Silk’s coupon to you to get you there quickly.

You might like to visit Silk’s Facebook Page too.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Skillet Cornbread comes from 'the old days' and is a great substitute for bread to go with big pots of beans, stews and soups. This is an updated version.

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Slow Cooker Navy Bean Soup http://veganinthefreezer.com/2014/03/05/slow-cooker-navy-bean-soup/ http://veganinthefreezer.com/2014/03/05/slow-cooker-navy-bean-soup/#comments Wed, 05 Mar 2014 11:55:01 +0000 http://veganinthefreezer.com/?p=10001 I am very excited to bring the recipe Navy Bean Soup to you.  It actually brings back childhood memories of my mom and all the dinners she made for us over the years!  Sound familiar? Whether you are the mom or the child the remembrance of home cooked meals makes them … Click here to see the full recipe ...

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Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages.

I am very excited to bring the recipe Navy Bean Soup to you.  It actually brings back childhood memories of my mom and all the dinners she made for us over the years!  Sound familiar? Whether you are the mom or the child the remembrance of home cooked meals makes them all seem like comfort food.  Even my nieces speak of moms Navy beans. You know, over the past few years you could only find them as ‘small white beans’ and I remember my niece asking me how she could get Navy beans like grandma use to make.  I explained to her that they just changed the packaging and she loved that they were not going to be ‘just a memeory’.  Lately I have seen that the packages are back with the historical moniker of Navy beans.  So lets celebrate and make them extra simple by using the crockpot.

Slow Cooker Navy Bean Soup

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: 4 to 6 servings

Serving Size: 1-1/2 cups

Slow Cooker Navy Bean Soup

Ingredients

1 16 oz. package Navy Beans

5 cups water

2 Tablespoons Coconut Oil

1 large yellow onion, chopped

3 to 4 garlic cloves, depending on how big they are, finely chopped

1 ear corn or 1 can Whole Kernel Corn

1 can (14.5 ounce) Diced Tomatoes

1-1/2 teaspoon Dried Oregano

1 teaspoon salt

dash black pepper

Directions

The night before:

Pick over the beans and rinse.

Place the beans in a large pot and cover with water by about 2 to 3 inches.

Let soak overnight - the beans will swell.

In the morning:

Drain the beans and place in a large slow cooker.

Heat the oil in a skillet and saute the onion until it is translucent - about 15 minutes.

Shuck the corn and cut off the corn kernels or drain the can of beans.

Add everything to the crock pot and cook on low for 8 to 10 hours or high 4 to 5 hours.

All done and ready to serve.

Enjoy your nice hot comfort food!

Will keep in the fridge for 3 days or you can freeze for up to 4 months.

IF FREEZING:

Let the mixture cool to room temperture and freeze in any of the ways I have described in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.

Serve hot.

http://veganinthefreezer.com/2014/03/05/slow-cooker-navy-bean-soup/

Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages.

Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages.

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Healthy Morning Muffins http://veganinthefreezer.com/2014/03/01/healthy-morning-muffins-with-bigelow-tea/ http://veganinthefreezer.com/2014/03/01/healthy-morning-muffins-with-bigelow-tea/#comments Sat, 01 Mar 2014 11:55:06 +0000 http://veganinthefreezer.com/?p=9896 Healthy Morning Muffins are even more enjoyable when paired with a nice big cup of warm tea.   A perfect day begins when I curl up on my sofa and breathe in the warmth and aroma of my tea as I pinch off bits of these flavor packed muffins.   The muffins … Click here to see the full recipe ...

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Healthy Morning Muffins have multiple grains, oats, nuts and fruit. Served with a nice big cup of Bigelow Tea will also keep you warm on these cold days.

Healthy Morning Muffins are even more enjoyable when paired with a nice big cup of warm tea.   A perfect day begins when I curl up on my sofa and breathe in the warmth and aroma of my tea as I pinch off bits of these flavor packed muffins.   The muffins have multiple grains, oats, nuts and fruit that make my morning ritual complete.  So so good. I was so happy when I found Bigelow Tea to have a green tea.  In fact, one of my relatives introduced me to it years ago because it was their favorite. When I went down to the Walmart Supercenter to buy some odds and ends I ended up in the food department.  Don’t we all?  Anyway, I was buying some Bigelow Tea and I saw that they had bonus packs.  You get four extra tea bags in each box.  I am sure this is a limited time offering at Walmart but it is a great value especially for such a fine quality tea.  So… I got a few boxes and happily one I had not tried before – Green Tea with Pomegranite!  Doesn’t that sound great?  When I got home I opened one of their little foil pouches to get out my new flavor of tea.  It was delicious! Fresh, hot and delicious. I got warm all over again.

 

Healthy Morning Muffins have multiple grains, oats, nuts and fruit. Served with a nice big cup of Bigelow Tea will also keep you warm on these cold days.

So sit back and relax, hopefully, with your favorite cup of tea and read all about my newrecipe – Healthy Morning Muffins.

Healthy Morning Muffins with Bigelow Tea

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 muffins

Serving Size: 1 to 2 muffins

Ingredients

1 cup whole wheat flour

1/2 cup bran cereal - ground coarsely

1/2 cup finely ground bran cereal

1/2 cup quick cooking oats

1/2 cup cornmeal

1/2 cup coconut sugar

1/2 cup chopped walnuts

1/2 cup raisins

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 flax egg which is (in this recipe) 1 Tablespoon flax seed meal mixed with 2 Tablespoons water

1 cup almond milk

1/3 cup melted vegan butter

1 granny smith apple, peeled and cut in chunks (this will go into a food processor later. Do not peel the apple until right before using because it will turn brown - a bit.

Directions

Mix the flax seed meal and water and set aside.

Put muffin paper liners in 12 muffin cups.

In a large bowl, combine the flour, both bran cereals, oats, cornmeal, sugar, walnuts, raisins, baking powder, baking soda, cinnamon, ginger and nutmeg.

In a food processor add the flax seed meal mixture, almond milk, melted butter and apple and process for about 15 seconds.

Pour this liquid mixture into the large bowl that is holding all the dry ingredients. Stir well until just combined.

Spoon the batter into each muffin cup.

The batter will pretty much be to the top of the muffin cups.

Bake at 400° for 25 minutes or until a toothpick, inserted in the center, comes out clean.

Transfer muffins to a rack and let cool.

IF FREEZING::

After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

You should visit the Bigelow Tea Pinterest Board by clicking on the link below. #AmericasTea When there - you will find some more fantastic recipes, inspiration and stories about Bigelow Tea. There are some really good reads.

http://veganinthefreezer.com/2014/03/01/healthy-morning-muffins-with-bigelow-tea/

Visit it here: Bigelow Tea Pinterest Board

 

“I am a member of the Collective Bias® Social Fabric® Community. This content has been compensated as part of a social shopper amplification for #CollectiveBias and its client. All health related suggestions and opinions expressed in this post are all my own”

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Veggie Stuffed Pasta Shells http://veganinthefreezer.com/2014/02/27/veggie-stuffed-pasta-shells/ http://veganinthefreezer.com/2014/02/27/veggie-stuffed-pasta-shells/#comments Thu, 27 Feb 2014 11:55:59 +0000 http://veganinthefreezer.com/?p=9839 Comfort food here we come! Veggie Stuffed Pasta Shells are flavorful, warm, satisfying and delicious. Stuffed with a wonderful tomato sauce, ‘sausage’ crumbled into small pieces and little florettes of broccoli.  This recipe is reminiscent of lasagna … but … there are little bits of broccoli and the meat is … Click here to see the full recipe ...

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Veggie Stuffed Pasta Shells are flavorful, warm and satisfying. Stuffed with sauce, 'sausage' crumbled into small pieces and little florettes of broccoli.

Comfort food here we come! Veggie Stuffed Pasta Shells are flavorful, warm, satisfying and delicious. Stuffed with a wonderful tomato sauce, ‘sausage’ crumbled into small pieces and little florettes of broccoli.  This recipe is reminiscent of lasagna … but … there are little bits of broccoli and the meat is not hamburger but a wonderful faux sausage with all the spicy flavors of a great Italian sausage.  Non GMO and delicious!  We eat a lot of pasta in our house and I am always trying to find something different and to show off so I can say – I got skills.  This was a hit and I am glad to say Ed is happy and, ahem, very lucky.  Big smile.

Veggie Stuffed Pasta Shells

Prep Time: 50 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 servings

Serving Size: 4 to 6 Stuffed Shells

Ingredients

8 oz. package jumbo (stuffable) pasta shells

3 Tablespoons Coconut Oil split into thirds for different jobs

1/2 white onion, oppedch

1 large jar (about 24 oz.) Spaghetti sauce

1/2 cup water

1 package Italian Field Roast Sausage

8 ounce fresh mushrooms

1 very small bunch of broccoli but into small florettes

1 package vegan mozzarella cheese

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

You will need a 8" x 8" or 8" x 10" casserole dish.

Cook the pasta according to package directions and set aside.

Put the 'cheese' in a food processor and pulse into smaller pieces (if you have a shredded type). I like to do this do be able to spread the cheese even thinner and get a better melted effect.

Heat 1 Tablespoon coconut oil in a large skillet.

Field Roast Sausage is a large sausage like Italian sausage. Put the 'sausages' in the skillet and brown on all sides. Take out of the pan and set aside.

Heat another Tablespoon oil in the skillet.

Add the onion and saute until transparent, about 10 minutes.

Set the cooked onion aside.

Heat the last Tablespoon of oil in the large skillet.

Saute the mushrooms until the liquid is released and almost gone. About 15 minutes.

Cut the sausage into a few large chunks.

Put in a food processor and pulse until the sausage is processed into very small pieces. It will be delicious in the pasta shells.

Steam or boil the broccoli for 5 to 10 minutes.

Put the spaghetti sauce, mushrooms, onions, 'sausage' and broccoli back into the skillet.

Add the 1/2 cup water and stir.

Do not add the pasta or cheese.

Cook at medium heat for 15 minutes.

Put 1/4 cup of the skillets sauce in the bottom of the casserole.

Add about half of the cheese into the sauce and mix well.

Stuff the shells with the sauce mixture and lay in the prepared casserole There will be about 2 layers. Depending on the size of the casserole.

Pour the rest of the sauce over all of the shells.

Sprinkle the remaining cheese all over the top.

Bake at 350 degrees for 20 minutes.

Remove and serve.

IF FREEZING:

Freeze before baking only.

Please follow any of the directions defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Take out of freezer and put in the refrigerator at least 6 to 8 hours before baking (or the day before). Bake, covered at 350° for 20 minutes and then uncover and bake for 10 minutes.

http://veganinthefreezer.com/2014/02/27/veggie-stuffed-pasta-shells/

Veggie Stuffed Pasta Shells are flavorful, warm and satisfying. Stuffed with sauce, 'sausage' crumbled into small pieces and little florettes of broccoli.

Veggie Stuffed Pasta Shells are flavorful, warm and satisfying. Stuffed with sauce, ‘sausage’ crumbled into small pieces and little florettes of broccoli.

 

 

 

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Easy Apple Strudel http://veganinthefreezer.com/2014/02/24/easy-apple-strudel/ http://veganinthefreezer.com/2014/02/24/easy-apple-strudel/#comments Mon, 24 Feb 2014 11:00:41 +0000 http://veganinthefreezer.com/?p=9820 Easy Apple Strudel is SO GOOD it will make you think it is Hard Apple Strudel From The Finest Bakery.  Today I told my husband that the photos turned out so beautiful and he said ‘Oh, you made some more?”  He was so excited but I had to tell him … Click here to see the full recipe ...

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Easy Apple Strudel uses a pre-made puff pastry and you tweak it with a few ingredients. You will think it came from one of the finest bakeries.

Easy Apple Strudel is SO GOOD it will make you think it is Hard Apple Strudel From The Finest Bakery.  Today I told my husband that the photos turned out so beautiful and he said ‘Oh, you made some more?”  He was so excited but I had to tell him that these were the original photos – I just hadn’t got to them yet.  That is so funny how ‘The photos turned out beautiful’ changed in Ed’s head and became “I made more apple strudel and the photos turned out beautiful”.  Guess I can take a hint. No problem here.  Did I tell you they were easy? You buy a pre-made puff pastry (yep, it’s vegan) and tweak it with a few ingredients.  Perfection.

Easy Apple Strudel

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 Pastries

Serving Size: 1 Pastry

Easy Apple Strudel

Ingredients

Pepperidge Farms Puff Pastry Sheets (you will use one sheet from the package of two)

1 tart apple such as a granny smith, peeled and thinly sliced - don't peel until right before you use it because apples turn brown quickly when peeled

1/8 cup Raisins

1 Tablespoon granulated sugar

1/2 teaspoon Ground Cinnamon

Directions

Take out one sheet of the puff pastry and let it thaw for 20 to 30 minutes.

Mix the sugar and cinnamon together and set aside.

On a lightly floured surface open the puff pastry sheet and roll it out to about 12" x 13".

Pick the pastry up on one end and lay it on a Baking Pan (cookie sheet).

Now slice up your apple and lay the slices all in one direction going with the longest side.

This is because you will be rolling up the puff pastry from the longest side and it will be much easier to roll if the apple slices aren't fighting you - vertically.

Lay them all over the puff pastry.

Sprinkle the raisins all over the apple layer.

Sprinkle the cinnamon sugar all over the top layer.

Roll up like a jelly roll starting with the long edge.

Lay in the center of the baking sheet, seam side down.

Fold under the ends.

Make diagonal slices along the top - 2" apart. Just through the pastry.

Bake at 350 degrees for 35 to 40 minutes.

Serve and store in an airtight container.

IF FREEZING:

This is a little tricky to freeze but it is possible.

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

To defrost - put in the refrigerator overnight.

To heat put on a baking safe pan and bake at 350 degrees for 15 minutes.

This is to heat through and also to keep crispy.

A little bit of work but very good.

http://veganinthefreezer.com/2014/02/24/easy-apple-strudel/

Easy Apple Strudel uses a pre-made puff pastry and you tweak it with a few ingredients. You will think it came from one of the finest bakeries.

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Spicy Green Lentil Burgers http://veganinthefreezer.com/2014/02/21/spicy-green-lentil-burgers/ http://veganinthefreezer.com/2014/02/21/spicy-green-lentil-burgers/#comments Fri, 21 Feb 2014 14:58:33 +0000 http://veganinthefreezer.com/?p=9802 Spicy Green Lentil Burgers are my favorite veggie burgers.  You would think that all the combinations possible have already been used.  Nope.  This one has lots of texture, wonderful flavor enhanced with the spices and the best veggie combination you could ask for.  The mix is easy and the ‘burgers’ … Click here to see the full recipe ...

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Spicy Green Lentil Burgers have lots of texture, wonderful flavor enhanced with the spices and one of the best veggie combinations you could ask for.

Spicy Green Lentil Burgers are my favorite veggie burgers.  You would think that all the combinations possible have already been used.  Nope.  This one has lots of texture, wonderful flavor enhanced with the spices and the best veggie combination you could ask for.  The mix is easy and the ‘burgers’ fry up so nice and get a crispy outside layer.  That is important to me. Try these soon so that you are not missing out and your kids will love them too.

Spicy Green Lentil Burgers

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 Burgers

Serving Size: 1 Burger

Ingredients

1 cup dried Green Lentils

1/2 onion, chopped

1 carrot, finely chopped in a processor

3/4 cups Rolled Oats

1/2 cup small seed such as Pepitas or sunflower seed meats

1 Tablespoon Flax Seed Meal and 3 Tablespoons water (mimics an egg)

3/4 cup bread crumbs

4 Tablespoons Tamari (similar to soy sauce)

1 teaspoon ground ginger

1-1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon pepper

coconut oil for frying the 'burgers'

Directions

Cook the lentils:

Put 2 cups water and 1 cup dried lentils in a large saucepan.

Bring to a boil.

Turn down the heat and cook for 20 minutes.

Drain the liquid off of the lentils.

Set the lentils aside.

Mix the flax seed meal with the water and set aside so that it can gel a bit.

In a large bowl add the cooked lentils, the flax seed meal mixture and the remainder of the ingredients. Mix well.

Form the patties so that they will fit the shape of the buns that you have.

If the patties seem to moist and won't hold their shape well enough add more breadcrumbs. You can use 1/4 cup of panko also.

Heat the coconut oil in a frying pan and cook the lentil patties on each side.

Spread your buns with all of your favorite condiments and add lettuce and onion of you choice too.

TO FREEZE:

To freeze place the patties on a baking sheet before they are fried.

Put 6 on each cookie sheet - spaced out evenly.

Slide the cookie sheets into the freezer for about 30 minutes or until they are frozen.

Take the cookie sheets out of the freezer.

Use a spatula to slide off each patty to store in a rigid sided container or a freezer bag.

Place a small piece of waxed paper between each patty for easy removal.

Pack in rigid sided container or freezer bag.

TO PREPARE AFTER FREEZING:

Take out as many patties as you want and fry in a little bit of hot oil for 8 to 10 minutes on each side.

Fix up you hamburger buns with all of the condiments that you like, place on a patty and enjoy.

http://veganinthefreezer.com/2014/02/21/spicy-green-lentil-burgers/

Spicy Green Lentil Burgers have lots of texture, wonderful flavor enhanced with the spices and one of the best veggie combinations you could ask for.

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Raisin Filled Sandwich Cookies http://veganinthefreezer.com/2014/02/18/raisin-filled-sandwich-cookies/ http://veganinthefreezer.com/2014/02/18/raisin-filled-sandwich-cookies/#comments Tue, 18 Feb 2014 11:55:53 +0000 http://veganinthefreezer.com/?p=9785 Raisin Filled Sandwich Cookies are actually an old fashioned cookie that has been around for over 50 years.  I have updated the recipe and made the filling a rich jam like mixture instead of just raisins.  It is really kind of funny the way recipes come about.  First, you get … Click here to see the full recipe ...

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Raisin Filled Sandwich Cookies are actually an old fashioned cookie recipe that has been updated with a rich jam like filling - really makes them special.

Raisin Filled Sandwich Cookies are actually an old fashioned cookie that has been around for over 50 years.  I have updated the recipe and made the filling a rich jam like mixture instead of just raisins.  It is really kind of funny the way recipes come about.  First, you get a recipe in your mind.  Something you’ve seen or eaten or heard about and then you just let your mind wander. Switch this, omit that, wonder if that would work – all these thoughts.  It really is a lot of fun. The hardest to figure out are the bakery items like cookies and muffins. Everything is so precise.  Lucky for me I love math and the preciseness of baked goods.  Let’s have a cookie!

Raisin Filled Sandwich Cookies

Prep Time: 33 minutes

Cook Time: 12 minutes

Total Time: 45 minutes

Yield: 40 Sandwich Cookies

Serving Size: 2 Cookies

Ingredients

Raisin Filled Sandwich Cookies

For the Filling:

Make this first so it can cool while making your cookie batter.

1 cup ground Raisins

1 cup coconut sugar

1 teaspoon whole wheat flour

1/2 cup boiling water

For the Batter:

1 Tablespoon Flax Seed Mealand 3 Tablespoons water

1/2 cup Shortening

1 cup coconut sugar

3-1/2 cups whole wheat flour (it is a stiff dough for rolling out).

2 teaspoons Cream of Tartar

1/4 teaspoon salt

1 teaspoon Baking Powder

1/2 cup soy milk

1 teaspoon Vanilla Extract

Directions

Mix the flax seed meal and water together and set aside so it can gel a bit.

Grind the raisins in a food processor until pretty small pieces.

For the filling:

In a saucepan bring the 1/2 cup water to a boil and add the raisins, sugar and flour.

Boil for 2 minutes.

Take off heat and set aside to cool.

For the batter:

In a large bowl, with a hand mixer, cream the shortening, flax seed meal mixture and sugar until light and fluffy. About 5 minutes.

In a separate bowl mix together the flour, cream of tartar, baking powder and salt.

Add this to the large bowl with the sugar mixture along with the milk.

Add vanilla and mix all together.

It will be a stiff dough. When you get close to the end knead a couple of times with your hand to make sure it is all blended.

Turn out on a lightly floured surface.

Roll out thin, about 1/8" to 1/4".

Cut cookie circles with a cutter that is about 2" in diameter.

After you cut the circles you will need to gather the leftover dough and re-roll again - and so on and so on until all the dough is used.

You will be able to cut about 80 circles which will make 40 cookies.

Put the cookie rounds on a baking sheet about 2" apart because they will spread a bit.

Now take the cooked raisin filling and plop a good dab - about 1 teaspoon on the center of each cookie.

Place another cookie circle on top of that. You can press down a little bit but not so the filling is pressed to the edge. You want the cookie to enclose or almost enclose the filling after being baked.

Bake at 375 degrees for 12 minutes.

Remove to a wire rack to cool.

Store in an airtight container.

You can freeze them also if you made them in advance for a special occasion.

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and just set out. They defrost in no time.

http://veganinthefreezer.com/2014/02/18/raisin-filled-sandwich-cookies/

Raisin Filled Sandwich Cookies are actually an old fashioned cookie recipe that has been updated with a rich jam like filling - really makes them special.

 

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Lentil, Carrot and Potato Hash http://veganinthefreezer.com/2014/02/15/lentil-carrot-potato-hash/ http://veganinthefreezer.com/2014/02/15/lentil-carrot-potato-hash/#comments Sat, 15 Feb 2014 11:50:02 +0000 http://veganinthefreezer.com/?p=9748 Comfort food is warm, filling and tasty and that is exactly the sentiments that Lentil, Carrot and Potato Hash conjures up. We seem to have some sort of lentil about once a week.  Besides being full of protein – lentils actually come in different varieties that cook up quite differently. … Click here to see the full recipe ...

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Lentil, Carrot and Potato Hash uses pre-cooked lentils, then everything else is done in one skillet. The textures are varied and the flavors divine. Easy!

Comfort food is warm, filling and tasty and that is exactly the sentiments that Lentil, Carrot and Potato Hash conjures up. We seem to have some sort of lentil about once a week.  Besides being full of protein – lentils actually come in different varieties that cook up quite differently.  Ed has even requested colors before.  Like, ‘How about some green lentils tonight?’  I am not sure he is thinking of a special dish but green lentils it is.  Actually, any direction is very appreciated sometimes.  My mind goes blank on some nights.  I am sure you’ve been there.  What’s for dinner?  These little words is what brought about this comforting recipe.  Did I mention how easy it is?  You pre-cook the lentils and then everything else is done in one skillet.  The textures are varied and the flavors divine.  It makes me smile.

Lentil, Carrot and Potato Hash

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 2 to 4 servings

Serving Size: 1-1/2 to 2 cups

Ingredients

1 cup dried Green Lentils

1/2 onion, chopped

1 large russet potato

2 Tablespoons Coconut Oil

1 large, carrot, cut in 1/2 inch chunks

1 can (14.5 to 15 ounces) Diced Tomatoes

1 Tablespoon Tomato Paste

1/2 teaspoon dried oregano

1/2 teaspoon Dried Basil

1/2 teaspoon dried thyme

Directions

Cook the lentils:

Put 2 cups water and 1 cup dried lentils in a large saucepan.

Bring to a boil.

Turn down the heat and cook for 20 minutes.

Drain the liquid off of the lentils.

Set the lentils aside.

In a large skillet heat 1 Tablespoon of the coconut oil to medium heat and saute the onion until it is translucent - about 10 minutes.

Remove the onion and set aside.

In the same skillet add the rest of the coconut oil and add the carrot.

Saute the carrot for 5 minutes.

Add the potato along with the carrot.

Cook on medium high heat to brown on all sides. About 10 to 15 minutes.

Next comes the tomato paste - stir into the veggie mixture.

Add the diced tomatoes, sauteed onion, the 3 herbs and cook on medium heat for 10 minutes.

Then put in the cooked lentils and heat through - about 5 to 10 minutes.

Serve with crusty bread and a fresh salad.

This recipe serves 2 to 4 people but it is easy to double for a larger group.

Lentil, Carrot and Potato Hash does not freeze well because of the potato. I was hoping but the potato was just not a good texture after freezing.

http://veganinthefreezer.com/2014/02/15/lentil-carrot-potato-hash/

Lentil, Carrot and Potato Hash uses pre-cooked lentils, then everything else is done in one skillet. The textures are varied and the flavors divine. Easy!

 

 

 

Lentil, Carrot and Potato Hash uses pre-cooked lentils, then everything else is done in one skillet. The textures are varied and the flavors divine. Easy!

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Cashew Butter Chocolate Truffles http://veganinthefreezer.com/2014/02/12/cashew-butter-chocolate-truffles/ http://veganinthefreezer.com/2014/02/12/cashew-butter-chocolate-truffles/#comments Wed, 12 Feb 2014 11:35:15 +0000 http://veganinthefreezer.com/?p=9728 Valentine’s Day is getting closer.  Oh, boy!  Would you like something special for your loved one?  Or, heck, for yourself?  The answer is here with these beautiful and scrumptious Cashew Butter Chocolate Truffles.  Very easy to make.  That seems to be becoming my montra.  Easy, easy, easy, ommmmm.  If you … Click here to see the full recipe ...

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For something easy, beautiful and scrumptious try Cashew Butter Chocolate Truffles. Creamy and crunchy at the same time with wonderful chocolate sweetness.

Valentine’s Day is getting closer.  Oh, boy!  Would you like something special for your loved one?  Or, heck, for yourself?  The answer is here with these beautiful and scrumptious Cashew Butter Chocolate Truffles.  Very easy to make.  That seems to be becoming my montra.  Easy, easy, easy, ommmmm.  If you would like to make it even more special – you can make your own homemade  Cashew Butter with my easy, easy, easy, ommmmm recipe.  Really so delicious too.  You will be amazed.  To keep it vegan you will need to get a rice krispie type cereal that is at Whole Foods, Sprouts and all the other Natural Foods grocery stores.  Follow my simple directions and feel like an accomplished star.

Cashew Butter Chocolate Balls

Prep Time: 1 hour, 30 minutes

Cook Time: 2 minutes

Total Time: 1 hour, 2 minutes

Yield: 50 Truffles

Serving Size: 1 to 2 Truffles

Ingredients

2 cups Cashew Butter

2 cups confectioners sugar

8 ounce vegan butter

2 cups of rice crispies (there is also a gluten free type)

12 ounces Chocolate Chips

Directions

If your would like to make your own cashew butter, click here =  Cashew Butter

Mix the cashew butter, confectioners sugar and the vegan butter together.

Fold in the 'rice krispies'

Put in the fridge for 1 hour so that it is easier to make balls out of the mixture.

Scoop out 1" balls. I am still a large advocate of the candy/cookie scoop. It just makes it a quicker job. A teaspoon will work fine. After you finish scooping they are easy to round up with some swirls in the palms of your hands.

Put the fudge balls back into the bowl and freeze 15 minutes.

Take out a baking sheet and lay a piece of waxed paper in the bottom.

On this place a cooling rack.

Melt the chocolate in the microwave at half power. Stir after a minute and continue checking every minute until it is all melted.

Now take the balls out of the freezer and roll each ball in the chocolate.

Lift them out of the chocolate with two forks, letting extra chocolate drip back into the bowl.

I even swipe a little bit of chocolate off the bottoms on the edge of the bowl.

Lay the chocolate covered balls on the rack to dry.

This time I practiced swirling the top of each ball with a toothpick to make them prettier.

When completely cool and the chocolate has hardened remove by placing your finger under each one and pop it up off of the rack.

Store in a tightly covered dish or tin. They will keep in the fridge about 2 weeks or in the freezer for about 2 months.

You may freeze them according to any of the directions in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

1 Hour 30 minutes includes chilling time.

http://veganinthefreezer.com/2014/02/12/cashew-butter-chocolate-truffles/

For something easy, beautiful and scrumptious try Cashew Butter Chocolate Truffles. Creamy and crunchy at the same time with wonderful chocolate sweetness.

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Stuffed Peanut Butter Cup Brownies http://veganinthefreezer.com/2014/02/09/stuffed-peanut-butter-cup-brownies/ http://veganinthefreezer.com/2014/02/09/stuffed-peanut-butter-cup-brownies/#comments Sun, 09 Feb 2014 11:40:43 +0000 http://veganinthefreezer.com/?p=9693 Stuffed Peanut Butter Cup Brownies. My head is starting to physically swirl around in circles. Wow – heaven! I am going to try and make this as easy as I can for you so we start with a cake mix that is vegan. Duncan Hines even. Now we all know … Click here to see the full recipe ...

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Stuffed Peanut Butter Cup Brownies are chewy, dense and have a rich chocolate flavor. They will rival any that you have ever had. Heaven!

Stuffed Peanut Butter Cup Brownies. My head is starting to physically swirl around in circles. Wow – heaven! I am going to try and make this as easy as I can for you so we start with a cake mix that is vegan. Duncan Hines even. Now we all know that peanut butter cups are not vegan so to keep them pure you would want to make my recipe for Chocolate Peanut Butter Cups for the center.  Make the balls half the size that the recipe calls for and then just squish the balls down a bit and they fit in the brownie mix perfectly.  These chewy, dense and rich chocolate flavor brownies will rival any that you have ever had.

Stuffed Peanut Butter Cup Brownies

Prep Time: 50 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yield: 16 Brownies

Serving Size: 1 Brownie

Ingredients

1 Box Duncan Hines Dark Chocolate Fudge Brownies

2 Tablespoons Flax Seed Meal

and 5 Tablespoons water

1/3 cup Coconut Oil

1/4 cup water

16 peanut butter cups (balls)

Directions

Lightly oil a 8" x 8" Baking Pan.

Mix the flax seed meal and water and set aside so that it can gel a bit.

In a large bowl add the brownie mix, water, oil and prepared flax seed meal mix.

Mix well with a wooden spoon. It does not have to be completely smooth. It takes about 50 strokes.

Put half the mixture in the prepared baking pan.

Set the peanut butter cups 4 across and 4 down. That will be 16 peanut butter cups.

Spoon the remainder of the batter over the top to make another layer. I dab some batter on the top each peanut butter cup to make sure they are covered. Then I fill in the rest all around.

Keep the balls/cups in their positions so that when you cut the finished product there is one right in the middle of each brownie.

Even out the layer all the way across the top.

Bake at 350 degrees for 40 minutes.

Cool in the pan on a rack for about 10 minutes.

Slice 3 across in both directions. That will give you 16 squares.

When completely cooled, store in an airtight container.

TO FREEZE:

After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or two and enjoy.

http://veganinthefreezer.com/2014/02/09/stuffed-peanut-butter-cup-brownies/

Stuffed Peanut Butter Cup Brownies are chewy, dense and have a rich chocolate flavor. They will rival any that you have ever had. Heaven!

 

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Roasted Veggie Pizza http://veganinthefreezer.com/2014/02/06/roasted-veggie-pizza/ http://veganinthefreezer.com/2014/02/06/roasted-veggie-pizza/#comments Thu, 06 Feb 2014 11:20:20 +0000 http://veganinthefreezer.com/?p=9675 Roasted Veggie Pizza!  Yes, it is good enough to get a shout out.  The roasted and sauteed veggies that you pile on top of your favorite pizza sauce make for perfection.   You have the option of making a homemade dough or going with your favorite pre-made crust. Can you … Click here to see the full recipe ...

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Roasted Veggie Pizza! Yes, it is good enough to get a shout out. The roasted and sauteed veggies that you pile on top of your favorite pizza sauce make for perfection.

Roasted Veggie Pizza!  Yes, it is good enough to get a shout out.  The roasted and sauteed veggies that you pile on top of your favorite pizza sauce make for perfection.   You have the option of making a homemade dough or going with your favorite pre-made crust. Can you believe I did not have pizza until I was about 12 years old? True, mother always cooked for us but once in a blue moon there was pizza.  For some reason I didn’t like the looks of it.  You know how kids can be. Well, when I got a little bit older I took a bite.  I looked at mom with my eyes so big and said “I can’t believe I have been missing this all these years”.

Even as a vegan you can still enjoy all the goodness of a pizza.  The tomato sauce is very important for those flavors but other substitutions make up for having no cheese. Try this recipe and enjoy all the goodness of pizza.

Roasted Veggie Pizza

Prep Time: 1 hour, 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes

Yield: Four 8" to 10" pizzas

Serving Size: 1 small pizza

Ingredients

For the Dough:

1-1/2 cups water

1 Tablespoon Maple Syrup

2 Tablespoons Olive Oil

1-1/2 teaspoon salt

4-1/4 cups Whole Wheat Pastry Flour

2 Tablespoons active dry yeast

For the Topping:

1 head of cauliflower, cut into small flowerettes

1 onion, sliced thinly

16 oz. mushrooms, sliced

1 can (15 oz) Pizza Sauce

3 Tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

Start to make the dough first and while it is rising prepare the veggies.

For the Crust:

In a small bowl add 2 Tablespoons yeast to 1-1/2 cups warm water (110 degrees)

Stir and set aside.

In a large bowl add the flour, maple syrup, olive oil, and the prepared yeast mixture.

Mix well and then turn out onto a lightly floured surface and gently knead into a smooth, firm ball.

Oil a large bowl with a teaspoon of olive oil.

Add the dough to the bowl and turn the dough all around to get the oil on the whole ball.

Cover the bowl lightly with a clean towel and put it in a warm area to let it double in size, about 1 hour.

This is a good time to prepare the toppings - while the dough is rising.

When the rising time is done - turn the dough out onto a lightly floured surface and divide it into 4 equal pieces.

These 4 balls will make 4 pizzas that are 8" to 10" in diameter. Depending how thick you like the crust. We like the thinner 10" pizza.

Cover them all, again, with a clean kitchen towel and let them rest for 10 minutes.

This is the point where you can freeze the balls or go ahead and make the four pizzas.

See below at the very end if you are going to freeze the dough.

Prepare the toppings:

This takes a little time but cut all of the cauliflower flowerettes into small little pieces. See the photo of the pizza to get a visual.

Place the cauliflower on a baking sheet.

Pour 2 Tablespoons of olive oil and sprinkle on 1/2 teaspoon salt and 1/4 teaspoon pepper all over the cauliflower. Toss with two big tablespoons to get the oil dispersed as evenly as you can.

Bake at 400 degrees for 15 minutes.

Take out of the oven and set aside.

While the cauliflower is baking saute the onions and mushrooms.

Add 1 Tablespoon olive oil to a skillet.

Add the onions and saute until translucent, about 10 minutes.

Remove the onions and add the mushrooms to the same skillet.

Saute the mushrooms over medium heat for 10 to 15 minutes.

Take off the heat and wait for the dough to finish rising.

To assemble the pizzas:

Lightly oil a baking sheet or a round pizza pan. Sprinkle the oiled pan(s) with a little cornmeal.

Place one ball in the center and push it out, with your fingers, to the desired size pizza.

Divide all of your toppings by four either by an actual division on a plate or by eyeballing it.

Spread pizza sauce all over the bottom of the dough (remember just a quarter of the can which is about 3-1/2 ounces each pizza. That is plenty and you may not even want that much. Some do - some don't.

Generously sprinkle the prepared veggies.

Start with the roasted cauliflower.

Add the sauteed onions and mushrooms.

You may add any other toppings that you like too. Like black olives etc.

Bake in a hot over at 425 degrees for 20 minutes.

Now it is perfect pizza.

Eat up!

If you are freezing the dough:

Put each ball in it's own freezer bag. Then put all of the bagged pizza balls in another freezer bag and freeze.

http://veganinthefreezer.com/2014/02/06/roasted-veggie-pizza/

Roasted Veggie Pizza! Yes, it is good enough to get a shout out. The roasted and sauteed veggies that you pile on top of your favorite pizza sauce make for perfection.

 

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The Best Date Bars Ever http://veganinthefreezer.com/2014/02/03/best-date-bars-ever/ http://veganinthefreezer.com/2014/02/03/best-date-bars-ever/#comments Mon, 03 Feb 2014 11:40:27 +0000 http://veganinthefreezer.com/?p=9622 The Best Date Bars Ever came to me while I was wanting to create a type of Fig Newton cookie.  Since Ed and I are date crazy I decided to go with those instead of figs and also because they have so much natural sweetness.  I knew they would be … Click here to see the full recipe ...

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The Best Date Bars Ever are two layers of a delectable oatmeal crust that are filled with a sweet date mixture then baked to vanilla/almond scented treat.

The Best Date Bars Ever came to me while I was wanting to create a type of Fig Newton cookie.  Since Ed and I are date crazy I decided to go with those instead of figs and also because they have so much natural sweetness.  I knew they would be easy to work with so the process began.

I keep tackling recipes that I would have thought impossible for me – just a few years ago.  It is so exciting when I get all done and the recipe works. I want to tell everybody about it.  Especially a pastry type baked recipe. Anyway, I have to calm down and tell you all about the bars.  There are 2 layers of a delectable oatmeal crust that are filled with a sweet date mixture and baked to a vanilla/almond scented treat.  Please make them.  You will love them.  I guarantee.

The Best Date Bars Ever

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: 24 Bars

Serving Size: 1 Bar

The Best Date Bars Ever

Ingredients

Make the date filling first because it needs to cool.

Date Filling

2 cups pitted chopped Dates

1/2 cup coconut sugar

1-1/4 cups water

1/2 cup almonds, finely ground - not to a meal but finely ground.

1 teaspoon vanilla extract

1 teaspoon almond extract

Date Crust

3/4 cup vegan butter, softened

1 cup brown sugar, packed

1-1/2 cup whole wheat flour

1-1/2 cup Quick Cooking Oats

1/2 teaspoon baking soda

1/2 teaspoon salt

.

Directions

Date Filling

Put the dates in a Food Processor and chop to fine pieces.

You are going to process the date mixture after it cooks also.

In a medium sized saucepan add the chopped dates, water and 1/2 cup granulated sugar.

Stir and cook over medium high heat and then turn down and cook until the mixture is thickened.

Add the vanilla extract, almond extract and finely ground almonds.

See it's thickness in the photo below. It is very very moist.

Spoon into a bowl and let cool down because you will be pressing this out, with your fingers, onto the bottom layer of the crust.

Lightly grease a 9" x 13" baking pan - set aside.

Date Crust

Cream the butter and brown sugar with a Hand Mixer, until light and fluffy. About 5 minutes.

Add the flour, baking soda and salt.

Mix.

Add the oats and mix well.

It will be a crumbly mixture but it will press together.

Sprinkle half the dough into the prepared baking pan.

Press down with your fingers to an even layer all across the pan bottom.

Now take the date mixture and dab teaspoons full here and there across the bottom layer in the pan. It will be easier to spread this way.

With your fingers - gently press out the filling for a solid layer across the complete bottom of the crust.

Sprinkle the rest of the dough over the filling layer.

Make sure it is even. Then press the top crust with your hand to make a solid layer. I use my fingers and the palm of my hand. It does not take much pressure.

Bake at 375 degrees for 25 minutes.

Cut into squares while it is still warm.

Cut to make 4 squares across and 6 squares down and that will be 24 bars.

Delicious!

TO FREEZE:

After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or two and enjoy.

http://veganinthefreezer.com/2014/02/03/best-date-bars-ever/

The Best Date Bars Ever are two layers of a delectable oatmeal crust that are filled with a sweet date mixture then baked to vanilla/almond scented treat.

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Easy Lentil Minestrone Soup http://veganinthefreezer.com/2014/01/31/easy-lentil-minestrone-soup/ http://veganinthefreezer.com/2014/01/31/easy-lentil-minestrone-soup/#comments Fri, 31 Jan 2014 11:40:58 +0000 http://veganinthefreezer.com/?p=9606 Easy Lentil Minestrone Soup is a little bit of a change-up from original minestrone soups in that it uses lentils instead of beans.  You will get lots of protein from the lentils along with rich flavor.  There is a rumor (possibly true) that if you can make a good soup … Click here to see the full recipe ...

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Easy Lentil Minestrone Soup is a little bit of a change-up from original minestrone soups in that it uses lentils instead of beans. Now you get extra protein along with lots of wonderful flavor. Easy, easy, easy.

Easy Lentil Minestrone Soup is a little bit of a change-up from original minestrone soups in that it uses lentils instead of beans.  You will get lots of protein from the lentils along with rich flavor.  There is a rumor (possibly true) that if you can make a good soup you are a good cook, period.  Well, here is your chance to convince them all. This recipe is very easy but the flavors are all there.  Serve a complete dinner with a fresh but simple tossed salad, this flavorful and nutritious soup and pass big chunks of crusty bread.  Easy, wonderful, happy.

Easy Lentil Minestrone Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

Serving Size: 1-1/2 to 2 cups

Easy Lentil Minestrone Soup

Ingredients

1 onion, chopped

1 green bell pepper, chopped

1 Tablespoon Coconut Oil

2 carrots, chopped and cubed

3-1/2 cup vegetable broth

1/4 cup dry white wine such as Chardonnay

1 can (15 oz.) diced tomatoes

1 Tablespoon tomato paste

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black ground pepper

1 can (15 oz.) Lentils

Directions

To a skillet add the oil and get to medium heat.

Add the onion and bell pepper and saute until the onion is translucent - about 10 minutes.

To a large saucepan add the sauteed onion and bell pepper mixture.

Add the carrot, vegetable broth, wine, tomatoes WITH the juice, tomato paste, salt and pepper.

So that is everything except the lentils.

Turn the heat high and as soon as it comes to a boil turn it down to medium and cook for 20 minutes.

Add the lentils and cook the mixture another 10 minutes to get everything hot.

You are all done!

I kept this on the simple side where it concerns ingredients but you could sure add some mushrooms after sauteing them and you could add green beans too. The sky is the limit but this recipe if wonderful as is - to tell you the truth.

IF FREEZING:

Let cool to room temperature.

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

The night of serving -

Put all in a large saucepan and heat through.

Ready to serve.

http://veganinthefreezer.com/2014/01/31/easy-lentil-minestrone-soup/

Easy Lentil Minestrone Soup is a little bit of a change-up from original minestrone soups in that it uses lentils instead of beans. Now you get extra protein along with lots of wonderful flavor. Easy, easy, easy.

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Shortbread Chocolate Sandwich Cookies http://veganinthefreezer.com/2014/01/28/shortbread-chocolate-sandwich-cookies/ http://veganinthefreezer.com/2014/01/28/shortbread-chocolate-sandwich-cookies/#comments Tue, 28 Jan 2014 11:05:32 +0000 http://veganinthefreezer.com/?p=9585 I’ll say it right out. I think Pepperidge Farms should buy my Shortbread Chocolate Sandwich Cookies recipe because they are that good. Ha! You have got to make them! The baked dough is the soft crumbly melt in your mouth shortbread cookie and then the chocolate filling is like chocolaty … Click here to see the full recipe ...

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Shortbread-Chocolate-Sandwich-Cookies-Pin Word

I’ll say it right out. I think Pepperidge Farms should buy my Shortbread Chocolate Sandwich Cookies recipe because they are that good. Ha! You have got to make them! The baked dough is the soft crumbly melt in your mouth shortbread cookie and then the chocolate filling is like chocolaty frosting.  I can go for that!  Now, let’s not go crazy but if you don’t want the chocolate they are wonderful one layer cookies also.

Shortbread Chocolate Sandwich Cookies

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Yield: 50 cookies but 25 bottoms and 25 tops makes 25 cookies

Serving Size: 2 Cookies

Shortbread Chocolate Sandwich Cookies

Ingredients

For the Cookie Dough

1 lb. vegan butter, softened

2 cups whole wheat flour

1 cup Cornstarch

1 teaspoon Vanilla Extract

1 cup Powdered Sugar

Ingredients for the filling

3 ounces semi-sweet chocolate

2 cups powdered sugar

2 Tablespoons soy milk

1 teaspoon vanilla extract

1/4 cup vegan butter, softened

Directions

For the dough

In a large bowl add all of the dough ingredients.

Mix with a hand mixer or by hand.

Put in the freezer for 1 hour.

Make 1 Tablespoon size balls. I love to use the cookie dough scoop that is about 1" in diameter.

Place the balls on a baking sheet.

Space about 1-1/2" apart.

By the time you have filled up the baking sheet they have softened a bit.

Flatten the tops of the cookie balls, just a bit, with the back of fork tines.

Bake at 325 degrees for 16 to 17 minutes.

Let cool.

To make the filling

Melt the chocolate in a medium sized microwave safe bowl in the microwave for 1 minute. Stir and turn on the microwave for another minute.

Stir and if the chocolate is not melted completely it will be, all by itself, in no time.

Mix the rest of the filling with a hand mixer. It makes it so much easier and smoother. Of course, you can do it by hand if you do not have a hand mixer.

Add 2 tablespoons of the vegan butter to the chocolate.

Add half of the powdered sugar and soy milk and vanilla. Mix well.

Add the rest of the powdered sugar and mix well.

Add the remaining vegan butter and mix well.

Assemble the cookies

I turn all of the cookies out on a baking sheet (just to contain any of the crumbs that may accumulate.

Sort of, match the sizes with each other. One will be the top and one will be the bottom.

You can either dollop a little bit of chocolate on one side, in the center, of the cookie or use a decorator tip to pipe on the chocolate onto each cookie.

Lay the top of the cookie on the chocolate and lightly press down for the filling to reach the edge. You can actually put quite a lot of chocolate on each cookie. More than I did in the photos.

That is it! The chocolate will set a bit and won't be so squishy but will still remain soft.

Store in an airtight container.

You can freeze them also if you made them in advance for a special occasion.

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and just set out. They defrost in no time.

http://veganinthefreezer.com/2014/01/28/shortbread-chocolate-sandwich-cookies/

Shortbread Chocolate Sandwich Cookies are soft crumbly melt in your mouth shortbread with the chocolate filling being like chocolaty frosting. Mmmm

 

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Chipotle Black Bean Dip http://veganinthefreezer.com/2014/01/25/chipotle-black-bean-dip/ http://veganinthefreezer.com/2014/01/25/chipotle-black-bean-dip/#comments Sat, 25 Jan 2014 12:00:11 +0000 http://veganinthefreezer.com/?p=9535 Chipotle Black Bean Dip – Oh Boy!  To me a dip means there is a party coming!  I mean, when else do you make a dip?  Company is coming over in every shape and style and it is going to be a great day.  This dip is a bit spicy … Click here to see the full recipe ...

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Chipotle Black Bean Dip is a bit spicy and goes with many different kinds of chips and veggies. No stove to turn on and you can whip up a batch in no time.
Chipotle Black Bean Dip – Oh Boy!  To me a dip means there is a party coming!  I mean, when else do you make a dip?  Company is coming over in every shape and style and it is going to be a great day.  This dip is a bit spicy and goes with so many different kinds of chips and veggies.  There is no stove to turn on and you can whip up a batch in  20 minutes, tops.  Keep this recipe handy, either bookmarked or in your recipe box because I think you will be going for it time and time again.

Chipotle Black Bean Dip

Prep Time: 20 minutes

Cook Time: 1 minute

Total Time: 21 minutes

Yield: 3-1/2 cups dip

Serving Size: Ohhh, 1/4th cup

Chipotle Black Bean Dip

Ingredients

2 Tbs. olive oil

1/2 cup diced red (bemuda) onion

1 medium clove garlic, finely diced

1/2 tsp. Ground Cumin

Two cans (15 oz. each) Black Beans, drained and rinsed

2 Tablespoons fresh lime juice

2 chipotle chile from a can of Chipotle in Adobo Sauce, finley chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions

Out all of the ingredients into a Food Processor or high powered blender.

Process until smooth.

Transfer to a serving bowl and serve with anything you like.

I used pita chips in these photos but any color bell pepper would be great. Also, jicama would be so fresh!

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator for 6 to 8 hours.

You could heat in the microwave and serve with chips and veggies of your choice. Heating is not necessary though. But ... it's good.

http://veganinthefreezer.com/2014/01/25/chipotle-black-bean-dip/

Chipotle Black Bean Dip is a bit spicy and goes with many different kinds of chips and veggies. No stove to turn on and you can whip up a batch in no time.

Chipotle Black Bean Dip is a bit spicy and goes with many different kinds of chips and veggies. No stove to turn on and you can whip up a batch in no time.

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Peanut Butter Fudge Truffles http://veganinthefreezer.com/2014/01/22/peanut-butter-fudge-truffles/ http://veganinthefreezer.com/2014/01/22/peanut-butter-fudge-truffles/#comments Wed, 22 Jan 2014 11:10:51 +0000 http://veganinthefreezer.com/?p=9442 Peanut Butter Fudge Truffles brings to mind Sweets for my Sweet.  Nice words backed by nice feelings.  The fudge is creamy and decadent on it’s own but why not cover them in chocolate and take these confections over the top.  I havn’t had any sweets for a month.  Just taking a breather … Click here to see the full recipe ...

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Peanut Butter Fudge Truffles are creamy and decadent on their own but why not cover them in chocolate and take these confections over the top? So good!

Peanut Butter Fudge Truffles brings to mind Sweets for my Sweet.  Nice words backed by nice feelings.  The fudge is creamy and decadent on it’s own but why not cover them in chocolate and take these confections over the top.  I havn’t had any sweets for a month.  Just taking a breather from the last holiday but I am feeling like it is okay to indulge again. You can serve these in a bowl or make them special by putting each truffle in it’s own candy cup.  Place on a pretty plate or platter and you’re golden.

Peanut Butter Fudge Truffles

Prep Time: 1 hour, 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 50 Truffles

Serving Size: 2 Truffles

Ingredients

5 ounce soy milk

1/2 cup vegan butter

2 cups granulated sugar

2 cups Marshmallows

3/4 cup Creamy Peanut Butter

1/2 teaspoon Vanilla extract

For the chocolate topping:

12 ounce semi sweet chocolate chips

1 Tablespoon coconut oil

Directions

A candy thermometer makes this recipe fool proof.

In a medium saucepan add the soy milk, vegan butter and sugar.

Bring to a boil.

Carefully clip on the candy thermometer.

Cook at medium high temperature to 236 degrees. That is the soft ball stage.

Remove from heat and carefully remove the candy thermometer.

Put in all the marshmallows and stir . The heat will melt them.

After all are melted stir in the peanut butter and the vanilla.

Pour the fudge mixture into a medium sized bowl and put in the refrigerator for about 45 minutes. This will allow the fudge to harden a bit so that you can scoop it out.

You can use a spoon to scoop out little balls but one of those small Cookie Scoops makes it really easy.

Continue to scoop all of the fudge into balls. Roll them between the palms of your hands to make them in the roundest balls that you can.

Put the fudge balls back into the bowl and freeze 15 minutes.

Take out a baking sheet and lay a piece of waxed paper in the bottom.

On this place a cooling rack.

Melt the chocolate and coconut oil in the microwave at half power. Stir after a minute and continue checking every minute until it is all melted.

Now take the fudge out of the freezer and roll each ball in the chocolate.

Lift them out of the chocolate with two forks, letting extra chocolate drip back into the bowl.

Lay the chocolate covered balls on the rack to dry.

When completely cool and the chocolate has hardened remove by placing your finger under each one and pop it up off of the rack.

Store in a tightly covered dish or tin. They will keep in the fridge about 2 weeks or in the freezer for about 2 months.

You may freeze them according to any of the directions in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

http://veganinthefreezer.com/2014/01/22/peanut-butter-fudge-truffles/

Peanut Butter Fudge Truffles are creamy and decadent on their own but why not cover them in chocolate and take the confections over the top? So good!

Peanut Butter Fudge Truffles are creamy and decadent on their own but why not cover them in chocolate and take the confections over the top? So good!

 

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Cinnamon Cookie Biscuits http://veganinthefreezer.com/2014/01/18/cinnamon-cookie-biscuits/ http://veganinthefreezer.com/2014/01/18/cinnamon-cookie-biscuits/#comments Sun, 19 Jan 2014 00:00:35 +0000 http://veganinthefreezer.com/?p=9449 Aren’t these Little Cinnamon Cookie Biscuits adorable?  Light and fluffy texture and they can be eaten for breakfast or as a snack later in the day.  It is so funny but I really did intend to make cookies when I started this recipe.  I took out the stand mixer and … Click here to see the full recipe ...

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Aren't these Little Cinnamon Cookie Biscuits adorable? Light and fluffy texture and they can be eaten for breakfast or as a snack later in the day.

Aren’t these Little Cinnamon Cookie Biscuits adorable?  Light and fluffy texture and they can be eaten for breakfast or as a snack later in the day.  It is so funny but I really did intend to make cookies when I started this recipe.  I took out the stand mixer and for some reason I got out the yeast.  As I was going this way and that I thought ‘Well, I will go for big fat cookies with the yeast. We’ll see what happens’.  As I began, the dough was really coming along like biscuits so that is how this recipe was born.  They are unique and yummy.

Cinnamon Cookie Biscuits

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 32 Cookie/Biscuits

Serving Size: 3 cookie/biscuits

Ingredients

3 Tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1 package active dry yeast

1-3/4 cup whole wheat pastry flour

1-1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 Tablespoons cold vegan butter

1/2 cup soy milk

Directions

Lightly butter a baking sheet.

In a small bowl mix the sugar and cinnamon together and set aside.

In another small bowl mix the package of yeast with 2 Tablespoon of warm water that is at 110°.

Set this aside also.

In a large bowl add the flour, baking powder and baking soda. Mix.

Cut in the 2 tablespoon cold butter. I always finish by pinching and rolling the mix with my fingers until it resembles a coarse meal.

Add the yeast mixture and the soy milk.

Mix a bit and then knead in the bowl about three times just to make sure everything in incorporated well. Do not over mix or knead or you could make the dough tough. It does not need to be smooth.

I divide the dough in half and then half again and so on until I get 32 chunks.

These are the 32 cookie biscuits.

Roll lightly in a ball - and then dunk one side into the cinnamon sugar.

Lay this dunked side on the buttered baking sheet. Fill the sheet up with 16 biscuits leaving space between each.

Generously sprinkle the cinnamon sugar mixture on top of each cookie/biscuit.

Bake at 350° for 12 minutes.

Serve plain or with vegan butter and/or jelly.

TO FREEZE:

You may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or so and enjoy.

http://veganinthefreezer.com/2014/01/18/cinnamon-cookie-biscuits/
 Aren't these Little Cinnamon Cookie Biscuits adorable? Light and fluffy texture and they can be eaten for breakfast or as a snack later in the day.

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Chocolate Chip Banana Bread Cookies http://veganinthefreezer.com/2014/01/16/chocolate-chip-banana-bread-cookies/ http://veganinthefreezer.com/2014/01/16/chocolate-chip-banana-bread-cookies/#comments Thu, 16 Jan 2014 11:05:03 +0000 http://veganinthefreezer.com/?p=9419 Chocolate Chip Banana Bread Cookies are one of the first cookie recipes I made as a vegan.  Since I was so concerned about getting the nutrition that I needed I packed in lots of  wonderful flax seed meal with it’s Omega-3 fatty acids and high fiber content that fills you up and … Click here to see the full recipe ...

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Chocolate Chip Banana Bread Cookies have high fiber content that fills you up and helps keep you feeling satisfied. They taste delicious too!

Chocolate Chip Banana Bread Cookies are one of the first cookie recipes I made as a vegan.  Since I was so concerned about getting the nutrition that I needed I packed in lots of  wonderful flax seed meal with it’s Omega-3 fatty acids and high fiber content that fills you up and helps keep you feeling satisfied. You won’t believe how far one or two cookies will carry you.  They taste delicious too!   Have fun making and eating these healthy and nutritious cookies.

Chocolate Chip Banana Bread Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 4 to 5 dozen

Serving Size: 2 cookies

Ingredients

1-1/2 cup whole wheat flour

3/4 cup Flax Seed Meal

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup softened butter

2/3 cup Coconut Sugar

1/3 cup brown sugar, packed

2 Egg Replacer mixed according to package directions

1 teaspoon vanilla extract

1/2 cup mashed banana (1 small banana)

1 cup Semi Sweet Chocolate Chips

Directions

Mix the 2 egg replacers according to the package directions and set aside.

In a large bowl cream the butter and sugars, with an electric hand mixer, for about 5 minutes.

Add the prepared eggs, vanilla and banana.

Mix well.

Add the flour, flax seed meal, baking soda and salt.

Mix well.

Fold in the chocolate chips.

On an ungreased baking sheet, spoon Tablespoon dollops of the cookie dough about 2" apart.

Bake at 350 degrees for 12 minutes.

Cool on a wire rack.

Great with almond milk.

TO FREEZE:

You may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or so and enjoy.

http://veganinthefreezer.com/2014/01/16/chocolate-chip-banana-bread-cookies/

Chocolate Chip Banana Bread Cookies have high fiber content that fills you up and helps keep you feeling satisfied. They taste delicious too!

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Slow Cooker Baked Beans with a Kick http://veganinthefreezer.com/2014/01/13/slow-cooker-baked-beans/ http://veganinthefreezer.com/2014/01/13/slow-cooker-baked-beans/#comments Mon, 13 Jan 2014 10:55:30 +0000 http://veganinthefreezer.com/?p=9368 Slow Cooker Baked Beans are rich and spicy all at the same time.  This recipe utilizes canned beans instead of dried so the cook time is less.  That makes it nice, sometimes, that you don’t have to hurry in the morning to get the crock pot loaded.  You can put … Click here to see the full recipe ...

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Slow Cooker Baked Beans are cooked with a little bit of a kick added. By dinner time they are perfection and ready to be served to the whole family.

Slow Cooker Baked Beans are rich and spicy all at the same time.  This recipe utilizes canned beans instead of dried so the cook time is less.  That makes it nice, sometimes, that you don’t have to hurry in the morning to get the crock pot loaded.  You can put it on a little later after the house has calmed down or you are on a lunch break.  I must tell you, if I havn’t already,  my husband has a childs’ palate.  Meaning he likes pretty plain stuff.   He does not like spicy so I leave out the Sriracha and he loves it.  You can leave it out for your kids too. Me?  I add a little splash in at the table.  The chili beans are a nice addition and they blend great with the other flavors.  This is a great side dish for these chilly nights.

Slow Cooker Baked Beans

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 4 to 6 servings

Serving Size: 1 cup

Ingredients

1 can (15 oz) Chili Beans, NOT drained

1 can (15 oz) Kidney Beans, drained

1 can (15 oz) Cannellini Beans, drained

1/2 white onion, chopped

1 Tablespoon Sriracha HOT Chili Sauce

3/4 cup Ketchup

3/4 cup Brown Sugar

4 Tablespoons Prepared Mustard

1 Tablespoon Dry Mustard

1/2 teaspoon garlic powder

1 teaspoon Worcestershire Sauce

Directions

Another super simple dinner for the crock pot.

Put all of the ingredients in the crock pot.

Remember to use all of the liquid in the chili can and use prepared mustard not dijon or another substitute because you need the mustard tang to help cut the sweetness.

Cook 4 hours on low.

You can certainly double up the ingredients for larger groups and families.

IF FREEZING:

Let the mixture cool to room temperture and freeze in any of the ways I have described in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.

Serve hot.

http://veganinthefreezer.com/2014/01/13/slow-cooker-baked-beans/

Slow Cooker Baked Beans are cooked with a little bit of a kick added. By dinner time they are perfection and ready to be served to the whole family.

Slow Cooker Baked Beans are cooked with a little bit of a kick added. By dinner time they are perfection and ready to be served to the whole family.

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Slow Cooker Tomato Soup {Gluten Free} http://veganinthefreezer.com/2014/01/10/slow-cooker-tomato-soup-scratch/ http://veganinthefreezer.com/2014/01/10/slow-cooker-tomato-soup-scratch/#comments Fri, 10 Jan 2014 10:50:24 +0000 http://veganinthefreezer.com/?p=9337 Slow Cooker Tomato Soup is an excellent recipe to add to your families ‘meals list’. Tomato Soup is probably one of your childhood favorites and it will be for your kids too so hang onto this recipe.  You’ll be amazed how easy it is and it becomes even easier when … Click here to see the full recipe ...

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Slow Cooker Tomato Soup is a keeper. Tomato Soup is probably one of your childhood favorites anyway and it will be your kids too so hang onto this recipe.

Slow Cooker Tomato Soup is an excellent recipe to add to your families ‘meals list’. Tomato Soup is probably one of your childhood favorites and it will be for your kids too so hang onto this recipe.  You’ll be amazed how easy it is and it becomes even easier when it is made in the crock pot.  The process is really the same – it is just nice to walk away when the slow cooker is loaded and you can go do something else. It just seems more fun. I used fresh tomatoes in this recipe but you can also turn out a great soup with organic canned tomatoes.

Slow Cooker Tomato Soup from Scratch

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yield: 4 to 6 servings

Serving Size: 1-1/2 to 2 cups

Ingredients

2 lbs. fresh tomatoes (I used Roma) if you do not have fresh you can use 2 cans (28 oz. total - it can be a little more) Tomatoes

1/2 onion, chopped

2-3/4 cup Vegetable Broth

1/2 cup white wine

2 Tablespoons Tomato Paste

2/3 cup almond milk (unsweetened)

2 teaspoon Dried Basil

1/2 teaspoon Ground Cumin

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions

By the way - you can easily double this recipe for a larger group or for freezing.

Core the tomatoes and add to the crock pot.

Add most of the ingredients. That means all of the ingredients EXCEPT THE ALMOND MILK. Stir well.

Turn on low and cook for 4 hours and go on your merry way.

When the time is up pour the cooked tomato mixture into a blender

Let cool a little while (maybe 1/2 hour) before you blend because hot mixtures seem to want to blow out the top - no matter how hard you hold the lid down. Ha!

When cooled - put on the lid and hold it down.

Turn on the blender to low then turn it up to medium and process until completely blended.

Strain the tomatoes to get any of the pulp out. This is how I do it - I place a bowl on the counter and set a strainer on top of the bowl. Have the strainer fit on the edge so that you do not have to hold it.

Lift and tilt the strainer until all of the natural liquid strains through. Then take the back of the wooden spoon and push 'most' of the remaining mixture through the strainer. There will only be a little bit left in the strainer when you are done. It only takes a minute.

If you are going to freeze your soup this the the point where you would package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

If you are not freezing then continue on ...

Right before serving pour into a large saucepan and add the almond milk. Heat through, without coming to a boil. Serve with croutons or crackers at lunch, as an entree or for dinner along side your other dishes. This is not a thick soup and it is extremely delicious. It is good cold too. No kidding!

If you pre-froze the tomato mixture here are the directions TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

The night of serving -

As stated in the directions above Right before serving pour into a large saucepan and add the almond milk. Heat through, without coming to a boil, and serve for lunch, as an entree or for dinner along side your other dishes.

I have a great tip for you on freezing tomato paste.

So many times a recipe only calls for only 1 or 2 Tablespoons tomato paste.

Well those cans are 6 ounces. I have devised a way to easily save the extra tomato paste where you can get at a tablespoon or two anytime you want to.

Get one of your ice cube trays out. Dollop a tablespoon of paste into each compartment (there will be 9 tablespoons from a can - I used one so there is only 8 in the photo). Freeze the tomato paste. When hard pop the frozen dollops out of the ice cube trays just like you would ice and freeze in a freezer safe container. I actually use a freezer bag for this.

Whenever you need some you just take out whatever you need.

http://veganinthefreezer.com/2014/01/10/slow-cooker-tomato-soup-scratch/

 

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Muffuletta Sandwich http://veganinthefreezer.com/2014/01/07/muffuletta-sandwich/ http://veganinthefreezer.com/2014/01/07/muffuletta-sandwich/#comments Tue, 07 Jan 2014 11:20:04 +0000 http://veganinthefreezer.com/?p=9317 The full name for this sandwich should be The New Orleans Cajun Olive Salad Muffuletta Sandwich.  Mmmmm, that sounds delicious and fun all in one name. Loaded with just about anything you like but it has to have lots of olive salad.  The originals are made on one huge round loaf … Click here to see the full recipe ...

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Muffuletta Sandwich is loaded with wonderful ingredients and flavors. The main one being all kind of olives. Just waiting for you to take a big bite.

The full name for this sandwich should be The New Orleans Cajun Olive Salad Muffuletta Sandwich.  Mmmmm, that sounds delicious and fun all in one name. Loaded with just about anything you like but it has to have lots of olive salad.  The originals are made on one huge round loaf and then cut so that you are served a big sandwich wedge.  Mine are on a nice hefty round roll but it is all for you.

This is bringing back some very good memories.  The majority of my family lives in California.  My cousin got married to a southern girl and we were all invited to the wedding.  Little did that poor girl’s family know that we are travelers and we all try to go to every major family event. So, over 20 of us flew to New Orleans for the the big occasion.   We rode on a paddleboat up the Mississippi, walked on Bourbon street at night, went to gardens, walked on the Moon Walk, took a boat into the swamp to see alligators, went to an antebellum home, attended parties before the wedding and, last but not least, ate.  Breakfast lunch and dinner we ate! Such good memories.  One of the many take-aways I have is the memory of the Muffuletta Sandwich.  I made a big change so that I could continue to enjoy it.  The famous Muffuletta became vegan.   Yummy, yummy, yummy.

Muffuletta Sandwich

Prep Time: 13 hours, 20 minutes

Total Time: 13 hours, 20 minutes

Yield: 6 Sandwiches

Serving Size: 1 Sandwich

Muffuletta Sandwich

Ingredients

Round Sandwich Rolls

1-1/2 cup pimento stuffed green olives, chopped

1-1/2 cup kalamata olives, pitted and chopped

1 15 oz. can black olives, drained and chopped

1/2 cup Roasted Red Bell Pepper, chopped

1/2 cup Italian Mixed Vegetables, chopped

2/3 cup oil of your choice

1 cup fresh chopped flat leaf parsley

2 Tablespoons Capers

1 teaspoon salt

1/4 teaspoon pepper

Directions

This sandwich mixture needs to sit overnight for all the flavors to meld.

Put all of the ingredients into a large bowl.

Mix well, cover and put into the refrigerator for at least 12 hours.

About an hour before serving. - slice your loaves in half.

Scoop out some of the center of each roll so that more stuffing can fit inside.

Save the breadcrumbs for another recipe. They freeze for months.

Spoon a generous amount on your roll.

Top with the other half roll.

Wrap tightly with plastic wrap.

Set the sandwich or sandwiches on a big plate and place a heavy weight on top to compress the sandwiches. Something like an iron skillet.

Chill for 1 hour.

This helps the juices to be absorbed a bit into the bread.

Unwrap, slice and eat.

So good.

http://veganinthefreezer.com/2014/01/07/muffuletta-sandwich/

Muffuletta Sandwich is loaded with wonderful ingredients and flavors. The main one being all kind of olives. Just waiting for you to take a big bite.

Muffuletta Sandwich is loaded with wonderful ingredients and flavors. The main one being all kind of olives. Just waiting for you to take a big bite.

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Homemade Almond Milk http://veganinthefreezer.com/2014/01/04/homemade-almond-milk/ http://veganinthefreezer.com/2014/01/04/homemade-almond-milk/#comments Sat, 04 Jan 2014 11:10:32 +0000 http://veganinthefreezer.com/?p=9265 Who would dream that you could make your own milk.  I never did when I was younger but you can with very little effort.  Homemade Almond Milk is not only one of the most versatile milks but it is also one of the healthiest.  My husband just looks at me with wonder … Click here to see the full recipe ...

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Homemade Almond Milk is so easy to make you will be amazed. Creamy and delicious.

Who would dream that you could make your own milk.  I never did when I was younger but you can with very little effort.  Homemade Almond Milk is not only one of the most versatile milks but it is also one of the healthiest.  My husband just looks at me with wonder sometimes.  I don’t tell him how easy it is.

I want to tell you more about it’s nutrients.  It has some protein, the fats are unsaturated which makes it healthy for people with heart problems. It even has mega-3 fatty acids. Lots of vitamins (vitamin E) and minerals too.  You can tell I really like it!.   Oh yeah, it is so delicious.

Homemade Almond Milk

Prep Time: 8 hours, 10 minutes

Total Time: 8 hours, 10 minutes

Yield: 1 quart

Serving Size: 10 oz.

Ingredients

1 cup raw almonds (buy in bulk if you can, it is much more econimical)

4 cups water plus 2 cups for soaking

1 Tablespoon Maple Syrup

Fine cheesecloth or a Nut Milk Bag

Directions

Soak the almonds in 2 cups water overnight so that they will soften a bit.

You can even let them soak for 2 days but not necessary.

Drain the almonds and rinse clean in a sieve.

Put in a blender.

Cover the almonds with 4 cups water.

Add the maple syrup.

Blend on high speed for 2 minutes.

The almonds and water will now be milky. If you have a blender that is not very high wattage you can blend longer. You should not see any bits of almond.

If you are using regular cheesecloth - double it up.

If you are using fine cheesecloth you should be fine.

I finally bought a couple of Nut Milk Bags because the cheesecloth just never seemed wide enough and I would have to strain the mixture in more batches. If I wasn't slow enough sometimes the mixture would squeeze out the side - so be careful and don't rush. If you use a Nut Milk Bag you are golden.

Place the Nut Milk Bag or cheesecloth over the strainer.

Place the strainer over the bowl or measuring cup.

Pour some of the mixture into your Nut Milk Bag or Cheesecloth.

Twist the top if using cheesecloth or pull the drawstrings on the Nut Milk Bag.

Start squeezing the mixture through the mesh. Wringing out all of the liquid. There will be meal leftover in the bag.

Open the bag and dump the meal that is left in the bag into another container to save. See the note below for ideas on how to use the leftover meal.

Continue until you are all done.

I need to do two batches in the Nut Milk Bag.

Put in a container with a lid because it separates.

Shake it before serving. So cold, creamy and delicious.

This will keep about 4-5 days.

Note: If you want to save the almond meal here are some suggestions. I spread out the meal and bake it in a 200 degree oven for about 2 hours or until it is completely dry.

You can add it to cold or hot cereals. If you blend the dry meal in a blender it essentially turns into almond flour. Then you can use it in any way you would use almond flour.

http://veganinthefreezer.com/2014/01/04/homemade-almond-milk/

Homemade Almond Milk is so easy to make you will be amazed. Creamy and delicious.

Homemade Almond Milk is so easy to make you will be amazed. Creamy and delicious.

 

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Slow Cooker Chipotle Tacos http://veganinthefreezer.com/2014/01/01/slow-cooker-chipotle-tacos/ http://veganinthefreezer.com/2014/01/01/slow-cooker-chipotle-tacos/#comments Wed, 01 Jan 2014 11:02:05 +0000 http://veganinthefreezer.com/?p=9190 Mexican food is my favorite and to me it consists of any concoction encased in soft or crispy tortillas.  Slow Cooker Chipotle Tacos filling can be put in either kind so that is doubly wonderful for me.  The recipe is easy and has an unusual list of ingredients. You would … Click here to see the full recipe ...

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Slow Cooker Chipotle Tacos Pin Word

Mexican food is my favorite and to me it consists of any concoction encased in soft or crispy tortillas.  Slow Cooker Chipotle Tacos filling can be put in either kind so that is doubly wonderful for me.  The recipe is easy and has an unusual list of ingredients. You would never guess.  Get the ingredients all together, put them in the crock pot, turn it on and … that is it. After the cooking time has ended all you need to do is spoon it down the middle of a taco shell and eat it up.

Slow Cooker Chipotle Tacos

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 4 to 5 Servings

Serving Size: 2 tacos

Ingredients

2 (15 oz.) cans Pinto Beans, drained

1 cup corn kernals, canned, frozen or fresh

1 chipotle pepper in adobo sauce, chopped (there must be different heats with the brands for these peppers because the first time I made this I used the whole can and it was delicious - other cans were so hot one was plenty - please check the heat before adding to your recipe and decide on what you like)