Vegan MoFo 2018 - Day 29 - Hasselback Potatoes

Hey Vegan MoFo Friends,

My dad made these potatoes for a us when I was growing up. I wanted to make something with the Yukon gold potatoes I just bought and I remembered these.  Relatively easy to put together and let the toaster oven do all the magic.  I cut pretty big slices and added slices of onion in-between.  Then I added a smear of my Earth Balance spreadable margarine and my pink Himalayan sea salt.  Isn't it pretty?  

Hasselback Potatoes

Yukon gold potatoes – I had a medium sized one and I cut 6 slices into it.

Slices of sweet onion

Earth Balance spreadable margarine

Himalayan sea salt

Slice the potatoes into about 6 slices, add the onions slices, smear the spreadable margarine over top and sprinkle with sea salt.  Bake 425° for about 1 hour until soft.  I also put the extra onion slices underneath the potato on the foil.  Add more margarine and salt and pepper to taste.

Here is the potato before I put the margarine and sea salt on it.

Vegan MoFo 2018 - Day 28 - Pasta Sauce Review

Hey Vegan MoFo Friends,

I absolutely love pasta and I’ve found another great jar sauce.  Here it is. 

I also love to put a little bit of margarine on my pasta sauce and have it melt all into the sauce.   

Vegan MoFo 2018 - Day 27 - Vegan Golumki Casserole

Hey Vegan MoFo Friends,

I am craving more and more cabbage lately.  I was thinking what could I make for this Vegan MoFo and trying to make a family favorite dish vegan.  My husband is half Polish so we have had many Polish dishes with his family.  One of our favorites is Golumkies.  They are very labor intensive to say the least.  My mother-in-law made them with tomato sauce and tomato soup so they had a yummy sweetness to them.  So, I put the sugar in this recipe.  My mother-in-law also liked paprika so I added a ½ teaspoon of that too into this recipe.  I wanted a side dish that would have these flavors and the cabbage and rice.    

Vegan Golumki Casserole

2 Tablespoon Earth Balance margarine

½ medium sweet onion chopped

½ cup rice – rinsed

½ teaspoon sea salt

1 teaspoon raw sugar

½ teaspoon paprika

8 ounces tomato sauce

1 ½ cups of water (divided)

½ medium cabbage chopped

In a large frying pan saute the chopped onion in the margarine until soft.  Rinse the rice and add to the sautéed onions and mix well.  Add the sea salt, sugar, paprika, tomato sauce and 1 cup of the water.  Heat until almost boiling.  Add the chopped cabbage and stir well.  Put this mixture into a casserole dish. 

Cover and bake 350° for one hour; stir, add the final ½ cup of water, and continue baking for an additional half hour. 

The cabbage is still a bit crunchy but I like it that way.  It could be because I baked it in my toaster oven.  I’m also considering making this recipe without the rice and cook it on the stove to have just the cabbage in the yummy sauce.  I would probably use half the wat

Vegan MoFo 2018 - Day 26 - Roasted Carrots

Hey Vegan MoFo Friends,

I made roasted carrots today for a snack.  I wanted something a little sweet but not too much.  So, I came up with this recipe.  It is very yummy and just the right amount of sweet and salty tasting.

Roasted Carrots

2 large carrots – peeled and cut into chunks

1 Tablespoon Earth Balance margarine melted

½ teaspoon raw sugar

¼ teaspoon sea salt

Put the sugar and salt into the melted margarine.  Put the carrots on a pan and pour the margarine, sugar and salt mixture over top.  Stir until the carrots are covered.  Bake 400° oven for 25 minutes.    Stir.  Continuing baking 10 more minutes.  If you like them more tender, continue baking another 10 minutes.

 

Vegan MoFo 2018 - Day 25 - WayFare Dairy Free Cream Cheese

Hey Vegan MoFo Friends,

I found this new brand of dairy free items – WayFare.  Here is their dairy free cream cheese. 

It was really good.  It was very creamy and had a good taste too!  Dave and I had it on my favorite crackers.

I absolutely love, love, love these rosemary olive oil crackers.  I first found them at Whole Foods and I also found them at Wegmans. 

Vegan MoFo 2018 - Day 24 - Veggie Stir Fry

Hey Vegan MoFo Friends,

I just love a good veggie stir fry!  I made this one with what I had in the fridge – onions, celery, carrots zucchini, broccoli, and cauliflower.  I just cook it with a tiny bit of oil to start cooking the onion.  Then I add the rest of the cut up vegetables, sprinkle some salt and pepper and add a little water – cover and cook until desired tenderness. 

Vegan MoFo 2018 - Day 23 - Kombucha

Hey Vegan MoFo Friends,

I finally tried kombucha a few weeks ago.  And it’s not bad.  I think the first one I tried was lemonade.  I’ve also tried the watermelon, cranberry and the trilogy flavors.  So far, I like the lemonade and the watermelon the best.  I didn’t realize kombucha is actually fermented tea.  Dave and I are splitting a bottle in the morning.  The bottle says it’s two servings. 

Vegan MoFo 2018 - Day 22 - Mashed Potatoes and Cabbage - Colcannon

Hey Vegan MoFo Friends,

So, I was craving my mashed potatoes again this week so I made a big batch.  I used some of them to make Mashed Potatoes and Cabbage – Colcannon.  I’ve been wanting to make this dish for a while now.  I just made a little batch of boiled cabbage and then I took a few green onions and sliced them up and cooked them for a few minutes in a little bit of margarine – Earth Balance of course!  Oh my goodness, they were delicious!  Yum, yum!  

Vegan MoFo 2018 - Day 21 - Coleslaw

Hey Vegan MoFo Friends,

Dave and I love coleslaw.  I’ve been making it lately from scratch – cutting my own veggies instead of using the bag stuff.  I like it so much better.  We also like a sweeter coleslaw.

Coleslaw

¼ of a head of cabbage sliced thin and chopped

A small hunk of purple cabbage sliced thin and chopped

1 medium carrot grated

½ cup vegan mayo (I use Just Mayo)

1 tablespoon raw sugar

1 teaspoon seasoned salt

2 Tablespoons coconut milk creamer

Slice your veggies and put in a bowl.  Mix the mayo, sugar, seasoned salt and coconut milk creamer in a measuring cup.  Pour over the veggies and mix well.

Please note the “bowl” I’m using.  I’m thinking that is a batter bowl from over 21 years ago because I got it before my son was born and he’s 21.  Wow, how time flies and I love using that batter bowl!!!!

Vegan MoFo 2018 - Day 20 - Scalloped Cabbage

Hey Vegan MoFo Friends,

I have been craving Scalloped Cabbage for a few weeks now.  I finally made the time to make it.  I just made a small batch because I’m not too keen on prepared vegan cheeses.  I do really like this So Delicious cheddar cheese though.  I just added a small handful into the cabbage and white sauce and stirred well.  I absolutely loved this version.  My mom used to make it with dairy products when I was growing up.  She also put a bread crumb mixture on top too.  I am pleased to say that it’s just as good if not better than what I remember. 

Scalloped Cabbage

2 cups chopped cabbage

½ cup white sauce

¼ cup vegan cheddar cheese

Sea salt to taste

A few shakes of nutmeg

Cook the cabbage in a little bit of water in a sauce pan for about 7 minutes after the water comes to a boil.  Drain well.  Add the white sauce, vegan cheddar cheese, a few sprinkles of sea salt, and a few shakes of nutmeg.  Bake in a 350° oven for 20 minutes.  

 Pre-cooked

Cooked

In my bowl - ready to eat!

White Sauce

1 Tablespoon Earth Balance margarine

1 Tablespoon flour

1 cup of almond milk (unsweetened) or non-dairy milk of choice

Melt the margarine and whisk in the flour.  Slowly add the almond milk and whisk/stir over medium heat until thickened. 

Vegan MoFo 2018 - Day 19 - Mushroom and Broccoli Stir Fry

Hey Vegan MoFo Friends,

Ever since I made the mushroom lettuce wraps the other day I’ve been thinking about making Mushroom and Broccoli Stir Fry.  I made it tonight for dinner.  Again, I made the sauce first and then just cut up the veggies and put the rice cooker on.  Dave and I absolutely loved this dish.  It has great flavor and it’s not very heavy. 

Mushroom and Broccoli Stir Fry

¾ cup water (warm)

1 teaspoon Better than Bouillon Vegetable bouillon base

2 teaspoons sugar

2 Tablespoons soy sauce

¼ teaspoon sesame oil

¼ teaspoon garlic powder

¼ teaspoon onion powder

Mix the bouillon base and the sugar in the warm water to dissolve.  Add the soy sauce, sesame oil, garlic powder and onion powder; stir.

¼ medium red onion chopped

6 ounces mushrooms sliced thick

2 bunches of broccoli, cut into florets

2 Tablespoons Earth Balance margarine

Melt the margarine and add the onion and sprinkle with a little sea salt.  Cook over medium heat until translucent.  Add the mushrooms and cook a few more minutes.  Add the broccoli florets and the sauce.  Cover and continue to cook until the broccoli is done to your liking – about 5 minutes.

1 Tablespoon cold water

1 teaspoon corn starch

Mix the cold water and the corn starch in a glass.  Add to the broccoli and mushroom mixture.  This will thicken the sauce nicely.  Serve over white rice. 

Vegan MoFo 2018 - Day 18 - Wife Appreciation Day

Hey Vegan MoFo Friends,

Okay, so this has nothing to do with Vegan MoFo 2018 but I just need to acknowledge Wife Appreciation Day.  Dave bought me the most beautiful bouquet of flowers for Wife Appreciation Day.  Enjoy!

Here's another picture of my beautiful flowers.  

Vegan MoFo 2018 - Day 17 - Mushroom Lettuce Wraps

Hey Vegan MoFo Friends,

I had some mushrooms in my refrigerator that really needed to be used or they were going to go bad.  So, I was thinking what could I make.  I thought – I wonder if I can make a version of a lettuce wrap like they have at PF Chang’s.  Below is what I made today and Dave and I absolutely love them.  We also had the mushroom mixture over a little white rice and that was delicious too! 

Mushroom Lettuce Wraps

Sauce

4 Tablespoons soy sauce

2 Tablespoons water

2 Tablespoons maple syrup

1 teaspoon sesame oil

Mushroom Mixture

2 Tablespoons Earth Balance margarine

¼ onion chopped

8 oz. of mushrooms, large chopped pieces

4 oz. water chestnuts chopped

Sea salt

1 Tablespoon cold water

1 teaspoon corn starch

Put all the sauce ingredients in a measuring cup and stir together.

Melt the margarine in a large skillet (I use my cast iron skillet) and add the onions.  Cook onions with a sprinkle of sea salt over medium heat until translucent.  Add the mushrooms and continue to cook over medium heat until soft.  Add the chopped water chestnuts and cook until heated through.  Pour in the sauce and cook for a few minutes.  Mix the corn starch with the cold water and add to the skillet to thicken the sauce.

Serve in romaine or iceberg lettuce leaves.  Or serve with white rice.  Enjoy!

Vegan MoFo 2018 - Day 16 - Mashed Potatoes

Hey Vegan MoFo Friends,

I made the most amazing mashed potatoes today.  I think it was because I used Yukon gold potatoes.  I cooked them for like 15 minutes once they started to boil.  I also drained them and then put them back on the burner to get rid of the extra water for a few seconds. 

Yummy Mashed Potatoes

5 medium Yukon gold potatoes peeled and cubed

3 Tablespoons Earth Balance margarine

3 – 4 Tablespoons coconut milk creamer

¼ teaspoon sea salt

A sprinkle of white pepper

Cook potatoes over medium high heat about 15 minutes until soft.  Drain potatoes and put back on the hot burner to get rid of the extra water for a few minutes.  Mash potatoes, add the margarine, creamer and salt and pepper to taste. 

OMG – these potatoes were so delicious.  I barely got a picture for my blog.

Vegan MoFo 2018 - Day 15 - Creamed Corn

Hey Vegan MoFo Friends,

So, with the leftover corn on the cob we had this week I also made some creamed corn.  That corn on the cob was absolutely amazing.  It was equally yummy made into a little creamed corn snack for me.  I just melted some Earth Balance margarine and added a couple spoonfuls of vegan cream cheese, a dash of coconut milk creamer, a sprinkle of sugar, sea salt and white pepper.  I wouldn’t change much doing it again other than maybe just one spoon of the cream cheese.  It was a bit creamy for me but it was still delicious.

Vegan MoFo 2018 - Day 14 - Wrinkly Dinkly Tomato Sauce

Hey Vegan MoFo Friends,

I made the most amazing tomato/spaghetti sauce out of “old” tomatoes.  Yup, I had some wrinkly dankly grape tomatoes that most people would probably just throw out.  I decided to cut them up and put them in a sauce pan with some other tomatoes I had with some sea salt (about ½ a teaspoon), sugar (about ½ teaspoon) and garlic (about 3 cloves) – I love garlic.  Oh, so yummy and simple.  I also puree it with my immersion blender.  I’ll share a picture of it when I have it on some pasta!

Here they are in a little bit of water before I added more tomatoes.

Vegan MoFo 2018 - Day 13 - Soy Sauce Ramen Noodles

Hey Vegan MoFo Friends,

I just have to share that the Oriental Ramen Noodles now have a new name – it’s Soy Sauce Ramen Noodles now.  These are my go-to lunch when I don’t know what to have but I want something warm.    

Vegan MoFo 2018 - Day 12 - Veggie Stir Fry

Hey Vegan MoFo Friends,

We had yummy veggie stir fry with just plain white rice.  It is so nice a refreshing without a heavy sauce or seasonings.  I love my rice cooker!  

Veggie Stir Fry

2 Tablespoons grape seed oil

½ medium sweet onion sliced

1 carrot cut into match sticks

1 celery rib – chopped up

1 cup of cauliflower florets

½ cup cooked corn

Salt

water

Soy sauce

Cooked white rice

Heat the oil in wok or skillet add the onion slices and sprinkle with a little salt.  Sauté onion until soft.  Add the rest of the vegetables and a big splash of water and a few shakes of soy sauce.  Cover and cook until desired doneness.  Serve over white rice.

Here's the corn Dave cooked on the grill.  It is so yummy!  

Vegan MoFo 2018 - Day 11 - Butternut Squash Cheese Sauce

Hey Vegan MoFo Friends,

I made my cheese sauce also using butternut squash.  I really like this version too.  It has a nice sweetness to it.  It was really yummy to dip hard pretzels into to it to snack on. I split it in two small pyrex dishes.

Butternut Squash Cheese Sauce

2 medium potatoes peeled and cubed

1 medium carrot peeled and diced

½ cup cooked butternut squash

2 Tablespoons grape seed oil

1 Tablespoon nutritional yeast

2 Tablespoons water from cooking the potatoes and carrots

½ teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon celery salt

Instructions:

Boil the potatoes and carrots in salted water until soft.  Drain keeping the liquid on reserve to use for the water.

Add the potatoes, carrots, butternut squash, grape seed oil, water, and seasonings in a high speed blender.  Blend until very smooth.  Use some of the reserved water if needed to thin out if necessary.  Below is what it looks like in the blender.

Store in the refrigerator for up to one week.  Heat over medium low heat or in the microwave if you want it warm.