Stephanie Dreyer, Author at Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

December 8, 2017
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Each year during Hanukkah, my family participates in a friendly latke competition with 5 other families. Everyone goes all out with out of the box creations, like “bagel and lox” latkes, mu shu latkes, taco latkes, sushi latkes, and more! It’s always a culinary adventure. This year, I am excited to present this Vegan Latke Slider for entry.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

A seasoned Beyond Burger patty is sandwiched between two of my traditional crispy vegan potato latkes. It’s a burger in paradise right there, but no latke is complete without toppings! This Vegan Latke Slider is up for the challenge with a Bubbies pickle slice and dollop of Follow Your Heart’s Thousand Island dressing.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

These sliders are sooooo good that you’ll be eating them long after Hanukkah is over.  Wish me luck in the competition!

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased
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Vegan Latke Sliders

Ingredients

For the latkes:

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying
  • Vegan Thousand Island dressing such as Follow Your Heart
  • Bread and butter pickles such as Bubbies

For the sliders:

  • 2 packages Beyond Meat Beyond Burger 4 patties
  • 1 tablespoon garlic powder
  • 1/2 tablespoon seasoned salt

Instructions

For the latkes:

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain. Makes 12 latkes

For the sliders:

  1. Combine the patties and seasonings in a bowl. Mix with your hands until fully combined.
  2. Divide the meat in half and then in half again, and in half again so that you have 8 portions.
  3. Roll each portion into a ball and flatten slightly in your hand to make a patty.
  4. Heat 1 tablespoon oil in a frying pan and swirl to completely coat the pan.
  5. Add the patties once the pan is hot. Cook about 5 minutes on each side until brown and crispy on each side.
  6. To assemble, place 1 slider on top of a latkes. Top with a dollop of dressing and a pickle slice. Top with another latke.

 

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased


December 6, 2017
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The secret to these traditional vegan potato latkes is to squeeze out as much liquid from the shredded onion and potatoes as possible before making patties. The result is a crispy, crunchy latke that doesn’t need any egg to bind it together! Be sure to have bowls of dairy-free sour cream and apple sauce ready for topping these savory potato pancakes!

 

Celebrate Hanukkah with this list of 10 non-traditional ways to eat latkes. Chip and dip, pizza, sliders, & more! #vegan #plantbased #Hanukkah #latkes
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Traditional Vegan Potato Latkes

Servings 12 Latkes

Ingredients

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying

Instructions

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.

  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain. Serve with dairy-free sour cream or applesauce.


December 6, 2017
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Pizza for breakfast? You bet! This fun recipe couldn’t be quicker or simpler. Prep it the night before or bake it on Sunday for a quick, no fuss morning meal on Monday. This breakfast pizza recipe is a great template for your breakfast pizza fantasies. I used my kids’ favorite toppings, but customize with your favorite tofu scramble, coconut bacon, or cream cheese and carrot lox…get creative!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

I took some help from the store with a pre-made pizza dough, but make your own on the weekend if you’ve got the time. Kids love this cheesy breakfast pizza. I hope you’ll give it a try and tag me in your pizzeria creations so I can see the fun!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast
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Breakfast Pizza (Vegan & Dairy-Free)

Ingredients

  • 1 roll refrigerated pizza dough
  • 1 package soyrizo
  • 1 cup thinly sliced Yukon Gold potatoes with skin
  • 2 cups dairy-free shredded cheese such as Daiya

Instructions

  1. Preheat oven to 400 degrees.
  2. Roll out pizza dough and place on a pizza sheet or stone.
  3. Sprinkle with 1 cup of the cheese.
  4. Lay out the potato slices across the pizza dough.
  5. Crumble the soyrizo over the potatoes.
  6. Sprinkle the remaining cheese over the pizza.
  7. Bake for 10 minutes.

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast


November 30, 2017
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This quick and easy vegan gravy is mushroom free! It tastes delicious drizzled on top of my Sourdough Stuffing Meatloaf, Dairy-Free Roasted Garlic Mashed Potatoes, or 3 Layer Vegan Holiday Meatloaf!

vegan gravy
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Vegan Gravy (Mushroom-Free)

Ingredients

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. Season with salt and pepper to taste.

November 4, 2017
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Crisp and cool Fall weather this time of year makes me crave heartier food. This rich and savory Sourdough Stuffing Vegan Meatloaf is a delicious option for a weeknight dinner or special Friday night meal. It’s also a great plant-based alternative to turkey on Thanksgiving. Mixed with an herb and mushroom sourdough stuffing, it tastes like Thanksgiving.

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

Traditional meatloaves combine breadcrumbs and meat. I experimented by swapping out a traditional stuffing for breadcrumbs, and used Beyond Meat’s Beyond Burger instead. I loved the results and hope you will too.

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

I am also sharing a quick and easy golden gravy recipe that tastes divine drizzled on top. Make a pot of mashed potatoes and roast a tray of Brussel Sprouts for a holiday-esque meal to celebrate!

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased
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Sourdough Stuffing Vegan Meatloaf

Ingredients

  • 2 celery stalks finely diced
  • 2 garic cloves minced
  • 1 small yellow onion finely chopped
  • ½ cup cremini mushrooms finely diced
  • 5 slices sourdough cut into ½ inch cubes
  • ¼ cup vegetable broth
  • 3 packages Beyond Meat Beyond Burger 6 patties total
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Pepper to taste

Quick and Easy Gravy:

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray.
  2. Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
  3. Stir in the cremini mushrooms and cook for 3 more minuts.
  4. Add in the seasonings. Stir to combine.
  5. Add the bread cubes to the vegetables. Stir to combine and pour in the vegetable broth. Stir well until the broth is mixed throughout. Remove from the heat.
  6. Combine the meatloaf and the stuffing in a large bowl. Mix well with your hands. Taste and add more salt and pepper, if necessary.
  7. Spread the meat/stuffing mixture into a loaf pan.
  8. Bake for 25 minutes.
  9. Remove from the oven and let stand 10 minutes. Slice and serve with gravy.

Quick and Easy Gravy:

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. Season with salt and pepper to taste.

 

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

 

 

 

 


November 4, 2017
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I can’t believe it’s November and officially the beginning of the holiday season. The weather is cool and crisp in sunny SoCal, and it’s finally feeling like Fall. As Thanksgiving draws near, my mind has been drifting to what I will cook for this year’s holiday menu. I have been obsessed with Beyond Meat’s Beyond Burger and the infinite possibilities I can create for the festive feast – namely meatloaf! Nut and vegetable loaves are very popular on plant-based Thanksgiving menus, so I thought I’d test my own recipe with my favorite plant meat. The results were so delicious that I created two recipes!

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

This Three Layer Vegan Holiday Meatloaf has all the flavors of Thanksgiving. Creamy dairy-free mashed potatoes and savory sourdough stuffing are layered between seasoned Beyond Meat, and topped with a luscious brown gravy. Make extra batches of the layers and serve as sides. This golden loaf makes a festive and mouth-watering presentation. I hope you enjoy this delicious plant-based option for the main attraction on your holiday menus this season.

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

 

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan
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Three Layer Vegan Holiday Meatloaf

Ingredients

For the mashed potatoes layer:

  • 2 large Yukon gold potatoes
  • 4 tablespoons dairy-free butter
  • 1 tablespoon garlic powder
  • 2 tablespoons dairy-free sour cream
  • 1 teaspoon rosemary

For the stuffing layer:

  • 2 celery stalks finely diced
  • 2 garic cloves minced
  • 1 small yellow onion finely chopped
  • ½ cup cremini mushrooms finely diced
  • 5 slices sourdough cut into ½ inch cubes
  • ¼ cup vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Pepper to taste

For the meatloaf:

  • 3 packages Beyond Meat Beyond Burger 6 patties total
  • 1 tablespoon garlic powder
  • 1 teaspoon sage
  • 1 tablespoon thyme
  • Salt and pepper to taste

Quick and Easy Gravy:

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

For the mashed potatoes layer:

  1. Peel and cube the potatoes. Cover with water. Bring to a boil. Reduce heat, cover and cook 10 minutes.
  2. Drain the potatoes and place in a bowl with the butter, sour cream and seasonings.
  3. Using a potato masher, mash the potatoes until smooth and creamy (or desired texture).

For the stuffing layer:

  1. Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
  2. Stir in the cremini mushrooms and cook for 3 more minuts.
  3. Add in the seasonings. Stir to combine.
  4. Add the bread cubes to the vegetables. Stir to combine and pour in the vegetable broth. Stir well until the broth is mixed throughout. Remove from the heat.

For the meatloaf:

  1. Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray.
  2. Combine the Beyond Meat patties and seasonings in a bowl. Mix well with your hands until combined.
  3. Spread the stuffing into the bottom of the pan, smoothing it out to form a consistent layer.
  4. Next, spread the meatloaf mixture on top of the stuffing.
  5. Last, spread out the mashed potatoes over the meatloaf.
  6. Bake for 25-30 minutes. Remove from the oven and let stand 10 minutes.
  7. Slice and serve with gravy.

Quick and Easy Gravy:

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. 10. Season with salt and pepper to taste.

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

 

 

 


November 4, 2017
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Vegan nachos!!! Oh my goodness, this recipe is so fun! Whether you are making a platter for Taco Tuesday, stacking a pile for a poolside snack, or throwing a party with a DIY nacho bar, you are going to love this recipe for Vegan Black Bean Nachos.

I have taken out all of the animal products in this delicious recipe, but have kept all the flavor with black and pinto beans, dairy-free cheese and sour cream, guacamole and fresh veggies. Get creative with your toppings:

Tomatoes

Olives

Soy curls

Vegan bacon

Green onions

Red onion

Cilantro….let your creativity take you to delicious places!

These are super easy to make and I really like the idea of setting up a DIY nacho bar for a fun way to entertain. Want more nachos? Get my Matzah Nachos recipe here!

Vegan Nachos Ingredients: 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1 onion, chopped 1/4 vegetable broth 3 tablespoons taco seasoning 1 dollop, vegan sour cream (preferably Tofutti) 1 dollop, guacamole 1 dollop, salsa 3/4 cup Daiya cheddar-style shreds 1/4 cup Fiesta Ground “Beef” (see recipe above) 1 1/2 handfuls corn tortilla chips Directions: 1. Heat broth in a saute pan and add onion. Cook 5 minutes until softened. Add the beans and taco seasoning. Stir to combine and cook 4 minutes until heated through. Set aside. 2. Scoop the chips into a microwave safe bowl. 3. Sprinkle 1/4 cup of the bean mixture and Fiesta Ground “Beef” on top of the chips. 4. Add cheese and microwave about 1 minute until the cheese is melted. 5. Top with the sour cream, salsa, and guacamole.
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Vegan Black Bean Nachos

Ingredients

  • 1 can pinto beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 onion chopped
  • 1/4 vegetable broth
  • 3 tablespoons taco seasoning
  • 1 dollop vegan sour cream (preferably Tofutti)
  • 2-3 dollops guacamole
  • 2-3 dollops salsa
  • 1 cup Daiya cheddar-style shreds
  • 5 cups tortilla chips

Instructions

  1. Heat broth in a saute pan and add onion. Cook 5 minutes until softened.
  2. Add the beans, corn, and taco seasoning. Stir to combine and cook 4 minutes until heated through. Set aside.
  3. Spread the chips into a microwave safe bowl or onto a dish.
  4. Spoon the bean mixture over the chips.
  5. Sprinkle the cheese on top, and microwave about 1 minute until the cheese is melted.
  6. Top with dairy-free sour cream, salsa, and guacamole.

Black beans, dairy-free cheese and veggie toppings are delicious atop these mouth-watering Vegan Black Bean Nachos #dairyfree #meatless #vegan #plantbased

 

 

 

 

 


November 1, 2017
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Fall is here and I am loving the varieties of squash that greet me at my local Trader Joe’s. Just seeing those unique shaped beauties puts me in a fall state of mind. I didn’t particularly like squash when I was kid. I mean, it’s scary looking, and the texture can be off-putting to picky palates. As an adult, however, I crave the comforting taste of a sweet and savory stuffed delicata squash or the fun “pasta” dinner made with spaghetti squash.

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless

Acorn squash is one of my favorites. It is the perfect vessel for stuffing or turning into a “bowl” of some kind. It’s subtle sweet flavor combines well with savory flavors, and is the star ingredient in a happy experiment that came to be this Taco Stuffed Acorn Squash recipe.

I was making myself lunch last Wednesday and opened the fridge to find some baked squash that I had batch cooked over the weekend. Sitting next to it was some leftover taco filling from the night before. I added my homemade pico de gallo, and came up with a quick and easy smoky, chipotle avocado sauce…and lunch was served!

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless

This meal is very satisfying, but doesn’t leave you filling heavy. It is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! I hope you’ll try it and let me know what you think.

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless
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Taco Stuffed Acorn Squash

Ingredients

  • 2 acorn squashes skin washed, cut in half lengthwise, and seeds and string removed

For the filling:

  • 1 package of meatless ground “beef”
  • 1 can black beans drain and reserve half the liquid
  • 1 onion chopped
  • 2-3 tablespoons taco seasoning or more, if desired
  • 1 tablespoon oil
  • ½ cup water

For the pico de gallo:

  • 2 Roma tomatoes finely chopped
  • ½ yellow onion finely chopped
  • ¼ cup cilantro finely chopped
  • ½ the juice of 1 lime or more if desired
  • Salt to taste

For the Smoky Avocado Sauce:

  • ½ -1 chipotle pepper in adobo sauce
  • 1 avocado
  • ¼ cup water
  • Juice of 1 lime
  • Salt to taste

Instructions

  1. Heat the oven to 350 degrees. Drizzle each squash half with ¼ teaspoon of olive oil and season with salt and pepper. Place cut side up on a baking pan and roast 25-30 minutes, until tender. Set aside.
  2. While the squash roasts, heat the oil over medium heat. Add the onion. Saute for five minutes, until translucent.
  3. Add in the meatless ground “beef” and cook for 5 minutes. Stir in the beans with the liquid
  4. Add in the taco seasoning and water. Stir well to combine. Reduce to simmer and allow to simmer 10-15 minutes until the filling becomes thick and the water is cooked through.
  5. While the meat is cooking, prepare the pico de gallo. Combine all of the ingredients in a bowl and set aside.
  6. Place all of the ingredients for the Smoky Avocado Sauce in a food processor. Pulse on low until combined and creamy. Add salt to taste.
  7. To assemble, scoop a generous amount of filling into the middle of each squash half. Top with the pico de gallo and a dollop or more of Smoky Avocado Sauce.

This meal is very satisfying, but doesn't leave you filling heavy. It is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! I hope you'll try it and let me know what you think.

 

 


October 19, 2017
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Oh my yumminess! These dairy-free caramel apples are just as tasty and a whole lot healthier than their dairy counterparts. I had so much fun playing in the kitchen to test this recipe. They really couldn’t be simpler either, with just maple syrup and almond butter. They are almost too easy – you’ll be wanting to make a batch every weekend!

These #vegan dairy-freed caramel apples are a healthier alternative to the traditional version - and super easy with just 2 ingredients for the caramel.

Traditional caramel apples use caramel that is made with milk. I can’t remember the last time I had a candy apple. You know those fantastically decadent apples at Rocky Mountain Chocolate Factory? Those apples! It’s been over 6 years! With Halloween upon us, I was inspired to try and create a healthier dairy-free caramel apple that was just as tasty and full of crunch with chocolatey adornments. My dairy-free caramel apple was born!

These #vegan dairy-freed caramel apples are a healthier alternative to the traditional version - and super easy with just 2 ingredients for the caramel.

Prep your toppings ahead of time so that as soon as your “caramel” is ready, you can dip and roll in seconds. These do get messy so don’t distress if everything doesn’t look perfect. Just dip ’em and roll ’em and pop them in the fridge to harden up. I used Enjoy Life mini chocolate chips and sliced almonds for my toppings. Chocolate and almonds are my favorite combo. You could also use sprinkles, chopped pistachios, or any other crunchy topping you are craving!

These #vegan dairy-freed caramel apples are a healthier alternative to the traditional version - and super easy with just 2 ingredients for the caramel.

For even easier dairy-free caramel apples, you can use Nature’s Charm Salted Caramel Sauce. I’d love to see how your apples turn out. Tag me in your creations on social!

These #vegan dairy-freed caramel apples are a healthier alternative to the traditional version - and super easy with just 2 ingredients for the caramel.
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Healthier Dairy-Free Caramel Apples

Ingredients

  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 4 small Granny Smith apples
  • 3 skewers or candy sticks
  • mini chocolate chips
  • sliced almonds

Instructions

  1. Heat the almond butter and maple syrup in a sauce pan. Remove from heat just as it is starting to boil.
  2. Insert sticks or skewers into the apples and dip the apple into the caramel sauce.
  3. Roll the apples onto shallow bowls filled with chocolate chips and almonds to decorate the apples.
  4. Chill in the refrigerator for at least an hour or until ready to eat.

These #vegan dairy-freed caramel apples are a healthier alternative to the traditional version - and super easy with just 2 ingredients for the caramel.

This post contains affiliate links. All opinions are my own.

 


October 19, 2017
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To make these vegan deviled potatoes, you first need to prepare the potatoes.  These will be your shell in place of the egg.  Look for the small baby gold potatoes, but you could also use the purple and red potatoes of the same size for a colorful dyed Easter egg inspired look!  To prepare the potatoes, just slice and bake.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

The filling is super easy and delicious.  I used a blend of cannelini beans with the cooked potato (scooped out), along with some turmeric to give it a yellowish color. To fill your potatoes, use a pastry bag with star tip for a fancy presentation, or you can be lazy like me and use a cookie dough scoop instead! A note about scooping out your potatoes after they bake…use a small spoon (or melon baller) and be careful not to scoop all the way through to the skin.  You just need a small hole for these vegan deviled potatoes.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

To serve, garnish with a sprinkle of paprika (that’s how my mom always does it!) and some chopped chives. Aren’t they pretty?!! These vegan deviled potatoes just sing Spring to me when served on chives. I think the kids will have so much fun with these!

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

 

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian
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Vegan Deviled Potatoes

Ingredients

  • 15 baby Dutch potatoes washed
  • 1 tablespoon olive oil
  • 1/2 can cannelini white beans drained and rinsed
  • 2 tablespoons lemon juice
  • 3 teaspoons Dijon mustard
  • 1 teaspoon turmeric
  • 6 tablespoons vegan mayo
  • Salt and pepper to taste
  • Paprika and chopped chives for garnish

Instructions

  1. Halve the potatoes and toss with salt and olive oil. Roast at 350 degrees for 30 minutes, cut side up.
  2. Cool 5 minutes and scoop out a small circle out of the potato, being careful not to scoop through to the skin.
  3. Blend the scooped potato and the remaining ingredients in a food processor until smooth. Add a little bit of water 1 tablespoon at a time if the batter is too thick.
  4. Using a pastry bag with a tip, or a cookie scoop, fill the hole in the potato.
  5. Garnish with paprika and chives.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

 

 

 


October 18, 2017
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I am not one of those moms who loves to bakes, but I do enjoy a homemade baked treat! These homemade-ish Chocolate M&M Cupcakes are just my style. I made these cupcakes in about 30 minutes, using some help from Julie’s Original vegan and gluten-free baking mixes, and UnReal chocolate gems. If you haven’t discovered Julie’s Original baking mixes, you are in for a treat. She has a chocolate fudge brownie mix, which I used to create these cupcakes. She also has a white cake mix that can be used for cakes, crumbles, biscotti and more! The results are moist and flavorful, unlike most of the other vegan and gluten-free mixes on the market. I like them because they not only taste amazing as the straight box recipe, but they also make a great base for lots of baking creations.

These M&M Chocolate Cupcakes are easy and delicious, made with some of my favorite pre-made ingredients, including Julie's Original baking mixes.

Unreal has been life changing for me! I discovered them at last year’s Natural Foods Product Expo West. I have missed my Peanut M&Ms since going vegan, but I no longer have to. Their Dark Chocolate Peanut Gems are Unreal! I used their Dark Chocolate Crispy Quinoa Gems for this recipe and they were delicious.

I didn’t feel like making homemade frosting so I used some Coconut Fudge Sauce from Nature’s Charm, which made these extra gooey, and fork worthy – more of like a cake than a cupcake. Regular buttercream-style frosting would be delicious as an alternative.

These M&M Chocolate Cupcakes are easy and delicious, made with some of my favorite pre-made ingredients, including Julie's Original baking mixes.

These Chocolate M&M Cupcakes were very simple to make, and hit the spot. I hope you try them and tell me what you think!

These M&M Chocolate Cupcakes are easy and delicious, made with some of my favorite pre-made ingredients, including Julie's Original baking mixes.
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M&M Chocolate Cupcakes (Vegan & Gluten-free)

Ingredients

  • 1 box Julie’s Original Fudge Brownie Mix
  • 1 ½ cups almond milk or other non-dairy milk
  • 1/3 cup canola oil
  • 2/3 cup Unreal Dark Chocolate Crispy Quinoa Gems
  • 1 14 oz jar Nature’s Charm Coconut Fudge Sauce

Instructions

  1. Combine the brownie mix, milk and oil in bowl. Stir well to combine.
  2. Stir in the chocolate gems.
  3. Fill 16 cupcake liners about 2/3 full.
  4. Bake at 350 degrees for 30 minutes.
  5. Frost with the fudge sauce (or other frosting of your choice). Decorate with the extra chocolate gems.

These M&M Chocolate Cupcakes are easy and delicious, made with some of my favorite pre-made ingredients, including Julie's Original baking mixes.

 

 

 

 


October 4, 2017
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Beyond Meat Beefy Crumbles are one of my favorite plant-based products on the market (and I promise, they aren’t paying me for this post!).  The texture is just like real beef and the flavor is fantastic.

 

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

I make these tacos every week for my family and they never miss the real beef. I love to serve these tacos topped with homemade pico de gallo and guacamole, (my son makes a delicious batch for us every week). They meat and bean mixture is scrumptious in a fried corn shell, but equally mouth-watering eaten in a crisp romaine leaf.

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

For more “meaty” recipes with Beyond Meat, check out my Beef Nachos, Beef and Cheese Taquitos, and Fiesta Dip.

 

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Vegan Beef & Black Bean Tacos

Ingredients

  • 1 package Beyond Beef Beefy Crumbles
  • 1 can black beans with liquid
  • 1/2 cup of water
  • 3-4 tablespoons taco seasoning
  • 1/2 yellow onion chopped
  • 1 tablespoon olive oil

Instructions

  1. Heat olive oil in a saute pan and add onion.  Cook about 5 minutes until softened.
  2. Add in the Beyond Beef Beefy Crumbles.
  3. Drain half the liquid from the can of black beans and stir them into the beef mixture along with the remaining liquid.
  4. Sprinkle in the seasoning and mix to combine. Stir in the water.
  5. 5.Simmer on low for about 10 minutes, or until the liquid is absorbed.
  6. Serve warm inside corn tortilla shells, topped with your favorite taco fillings.

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

 


September 20, 2017
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I love, love, love Sunday brunch!  Unfortunately, as a mother of three active kids with weekend games and religious school, I rarely have the opportunity to indulge in it.  An eggless frittata is one of my favorite ways to get my brunch on! Tofu stands in for the eggs in this dish with the same substantial texture and protein power.  Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast frittata.  I hope you enjoy it!

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Vegan Artichoke, Asparagus and Sun-Dried Tomato Frittata

Ingredients

  • 1 medium sweet onion , chopped
  • 2 cloves garlic , minced
  • ¼ cup vegetable broth
  • 12 ounces asparagus , tips cut in ½ inch pieces
  • 1 cup sun-dried tomatoes , chopped
  • 1 14 ounce can artichoke hearts in water , coarsely chopped
  • ½ cup water
  • 14 oz block of firm tofu , drained
  • 2 tablespoons nutritional yeast
  • Salt and pepper , to taste

Instructions

  1. Preheat the oven to 400 degrees. Grease a spring pan.
  2. Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the
  3. asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
  4. In a food processor, add the tofu, water, and yeast. Blend until smooth. Stir into the
  5. saucepan with the vegetables.
  6. Season with salt and pepper, to taste.
  7. Spoon the mixture into a spring pan. Bake for about 30-40 minutes.
  8. Cut into wedges and serve.

Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast eggless frittata.


September 19, 2017
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This bean soup is one of my favorites and it pairs nicely with a light salad.  It is hearty, healthy, and packed full of protein with its wonderful medley of beans.  I use cannellini, kidney, black-eyed peas, black, garbanzo, lentils, and pinto in my mix. I like to top mine with a few fresh baby spinach leaves. They wilt deliciously into the hot soup. Enjoy!

Easy Bean Soup
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Bean Soup

Ingredients

  • 2 cups of dried beans, any mix you like (soaked overnight and rinsed)
  • 64 oz vegetable broth
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 1 tsp dried basil
  • 1 clove garlic, crushed
  • 2 Tbsp olive oil
  • 1 bay leaf
  • 1/2 tsp Italian seasoning
  • 1 can chopped canned tomatoes (drained)
  • Handful fresh spinach, optional
  • salt and pepper to taste

Instructions

  1. Heat olive oil in a stock pot and saute onion, celery, carrot, basil and garlic until soft.
  2. Pour vegetable broth into pot, followed by the beans.
  3. Combine mixture and add remaining ingredients.
  4. Simmer covered for about 1 hour to desired tenderness. Add broth if liquid dissipates. Remove bay leaf.
  5. Salt and pepper to desired taste. Ladle into bowls and top with spinach leaves.

Easy Bean Soup

 

 

 

 

 

 

 

 

 

 

 


September 19, 2017
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I love my slow cooker.  It makes cooking so easy – just pour all the ingredients into the pot in the morning and have a home cooked meal in the evening without any work or fuss.  I like to break out my crock pot on those days when I have back-to-back commitments all day, and am running my kids to and from activities.  This chili is a favorite in my slow cooker. Almost all of the ingredients are from my favorite grocery store, Trader Joe’s, and spiced spiced up with some of my favorites Penzey’s Spices seasonings.

 

Slow Cooker Vegan Chili
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Slow Cooker Vegan Chili

Ingredients

  • 1 can kidney beans , drained and rinsed
  • 1 can black beans , drained and rinsed
  • 1 cup quinoa , rinsed
  • 1 14.5 ounce can crushed tomatoes
  • 1 14.5 ounce can crushed tomatoes with green chiles (Trader Joe’s)
  • 1 jar , roasted garlic Chipotle salsa (Trader Joe’s)
  • 1 15 oz package fire roasted frozen corn
  • 4 cups vegetable broth
  • 1 teaspoon garlic powder
  • 2 tablespoons Adobo seasoning (Penzey’s Spices)
  • 1 teaspoon Chili 9000 seasoning (Penzey’s Spices)

Instructions

  1. Combine all ingredients in the slow cooker. Cook on low heat for 8 hours.
  2. Top with vegan sour cream, cream cheese (I love Go Veggie!) or cheese shreds. Serve over polenta slices (optional).

Slow Cooker Vegan Chili

 

 

 

 

 

 

 

 

 

 


September 19, 2017
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Although our winter has been fleeting here in sunny Southern California, we have had a few cooler days here recently.  I always crave a warm cup of soup during those times and was inspired to reinvent an old non-vegan favorite. This Lentil Tomato soup is loaded with sweet tomatoes. The cumin and thyme flavors give it something a little extra special. Surprisingly, my husband who is not typically a tomato fan, loves this soup.  I always make an extra batch and freeze for later whenever I make it.

Lentil Tomato Soup
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Lentil Tomato Soup

Ingredients

  • 1 cup brown lentils
  • 2 yellow onions , chopped
  • 2 cloves garlic , minced
  • 1 tablespoon salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon ground cumin
  • 4 celery stalks , diced
  • 3 carrots , diced
  • 1 1/2 quarts vegetable stock
  • 2 14 oz cans diced tomatoes , 1 drained
  • 1/4 cup tomato paste
  • 2 tablespoons red wine
  • 2 tablespoons olive oil

Instructions

  1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  2. In a large stockpot, heat the oil and saute the onions and garlic. Stir in the salt, pepper, thyme and cumin.
  3. Add the carrots and celery and saute 10-15 minutes until vegetables are tender.
  4. Add the vegetable stock, tomatoes, and juice from 1 can, along with the tomato paste and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes until the lentils are cooked through.
  5. Check the seasonings. Add the red wine and serve hot, topped with avocado (optional).

 

 

 

 

 

 

 

 

 


September 17, 2017
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I think these apple walnut pastry puffs are adorable, if I do say so myself!! They look like mini purses – just like the one my sister made me for my wedding. Little pouches bursting with apple walnut goodness. I was inspired to make these apple treats in honor of Rosh Hashanah. Rosh Hashanah is the Jewish New Year and a very festive time of year for Jews. Rosh Hashanah, along with Yom Kippur are the holiest of Jewish holidays so I like to make a little extra fuss over the food we eat on these holidays.

Apples Dipped In Honey

Apples and honey, (or agave, for us vegans), are traditional foods eaten during these holidays. We eat them to usher in a “sweet new year.” I am a big fan of puff pastry when it comes to sweet treats. It is super versatile and easy to use, and if I am being honest, it looks beautiful no matter what you do to it. It’s a heck of a lot easier than making my own pie crust, which I never do! I prefer Aussie’s brand, which is eggless and dairy-free.

These apple walnut pastry puffs are a simple and elegant choice for fall entertaining and celebrating the Jewish holidays.

The filling in these apple walnut pastry puffs is a reinvented haroset recipe from Passover – an apple/nut mixture that is spread on matzah. Each pastry sheet makes 6 puffs, so you get a full dozen treats from one package of puff pastry. To make things extra special, I brushed some melted Earth Balance over the puffs and sprinkled them with cinnamon sugar before baking them.

These apple walnut pastry puffs are a simple and elegant choice for fall entertaining and celebrating the Jewish holidays.

You can prep and bake these within 30 minutes if you thaw the puff pastry before hand. So simple and elegant!

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Apple Walnut Pastry Puffs

Ingredients

  • 1 package puff pastry (dairy and egg free)
  • 2 red apples (any variety), finely chopped
  • 1/2 cup walnuts , chopped
  • 1/4 pomegranate juice (or juice blend)
  • 1 tsp cinnamon
  • 1 tbl agave
  • 2 tbl Earth Balance , melted (or other non-dairy butter)
  • Cinnamon sugar for sprinkling

Instructions

  1. Thaw puff pastry for about 45 minutes. Roll out and cut each sheet into 6 squares.
  2. Preheat the oven to 400 degrees.
  3. Combine the apples, walnuts, juice, cinnamon, and agave in a bowl.
  4. Place a heaping spoonful of the apple mixture in the center of each pastry square. Gather the sides and pinch together in a "purse."
  5. Brush with the melted butter and sprinkle with cinnamon sugar.
  6. Place on a cookie sheet with cooking spray and bake for about 10 minutes until golden brown.

These apple walnut pastry puffs are a simple and elegant choice for fall entertaining and celebrating the Jewish holidays.

 

 

 

 

 

 

 

 


September 13, 2017
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If you’ve never had this Italian stuffed bread, you must try this recipe! It’s a family favorite in my house. Olives and pepperoncinis are a wonderful complement to the vegan ham, (which I purchased from The Herbivorous Butcher.) The mildness of the Chao regular slices worked really well for this recipe. My kids are not a fan of dairy-free cheese but this one melts really well without a strong flavor, which they enjoyed in this dish. A dairy-free mozzarella would be delicious too.

This vegan stromboli is a delicious plant-based variation on the traditional meat stuffed Italian bread and simple to make with store-bought pizza dough.

This makes a great appetizer for Italian night. It also makes a great main, serving a couple of slices with a tossed green salad and an antipasto platter. Change up the ingredients for countless stromboli options!

This vegan stromboli is a delicious plant-based variation on the traditional meat stuffed Italian bread and simple to make with store-bought pizza dough.

Vegan Stromboli
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Vegan Ham and Olive Stromboli

Ingredients

  • 1 package of whole wheat pizza dough
  • 3 Chao Creamy Slices (Field Roast), sliced in half
  • 1/2 cup olive tapenade
  • 1/4 cup sliced pepperoncinis
  • 3 slices vegan ham (or other plant-based “meat”)
  • Sprinkling of Penzey’s Spices Pizza Seasoning (or any Italian Herb seasoning and garlic powder)
  • 1 1/2 tablespoons Go Veggie! grated Parmesan Cheese
  • 3 tablespoons olive oil , divided
  • Marinara sauce , for serving

Instructions

  1. Take the dough out of the refrigerator and let sit 30 minutes to an hour to allow to rise.
  2. Roll out dough on a floured service into a large oval.
  3. Brush the dough with 1 1/2 tablespoons olives oil and sprinkle with the seasoning.
  4. Layer the cheese slices down the length of the pizza dough, leaving a 1 inch border around the entire oval.
  5. Add the vegan ham on top.
  6. Spread the olive tapenade over the cheese and ham. Sprinkle the pepperoncinis on top.
  7. Bring both sides of the dough together and fold over each other to make a seam. Tuck and seal each end.
  8. Turn the roll over and place on a greased baking pan. Brush with remaining olive oil and dust with the Parmesan cheese.
  9. Bake at 475 degrees for 10 minutes.
  10. 10. Allow to sit 5 minutes and slice. Serve with marina sauce for dipping.

This vegan stromboli is a delicious plant-based variation on the traditional meat stuffed Italian bread and simple to make with store-bought pizza dough.

 

 

 

 

 

 

 

 


September 6, 2017
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We’ve had a few cooler days the last week or so and although, I am not quite ready to give up summer, my body has been craving heartier salads than the usual bowls I tend to throw together. The Harvest Grains blend from Trader Joe’s is one of my favorite side dishes, but I was inspired to turn it into a salad for a beach outing last weekend. The grain medley includes Israeli couscous, orzo, baby garbanzo beans, and red quinoa. It’s all kinds of awesome and makes a great alternative to pasta in a traditional pasta salad, which is what I was craving when I created this Kale Harvest Grains Salad recipe.

The grains blend is tasty on its own but I added more flavor with some cubed dairy-free mozzarella, sliced baby tomatoes and chopped basil. When it comes to dressing, any vinaigrette will do. I made a homemade Greek style dressing with Penzey’s Spices Greek seasoning blend. It wouldn’t be a salad without some greens! I started with the Power to the Greens blend from Trader Joe’s (kale, chard, and spinach) and topped it with the grains salad mixture and drizzled it all with my dressing. It’s a simple yet satisfying recipe that I have been enjoying all week. I hope you do too!

If you try my Kale Harvest Grains Salad, please be sure to tag me. I love to see your creations with my recipes!

Kale Harvest Grains Salad

The grains mixture stores well for about 3 days. Store your greens and dressing separately until you are ready to eat it. It also makes a great lunch to pack for work.

 

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Kale Harvest Grains Salad

Ingredients

  • 1 package Trader Joe's Harvest Grains Medley
  • 2 cups Imagine No-Chicken Broth
  • 1 cup chopped basil
  • 1 pint cherry tomatoes, sliced
  • 4 ounces dairy-free mozzarella, diced
  • 2 cups mixed greens (such as kale, chard and spinach)
  • Greek or Italian Salad dressing vinaigrette (such as red wine or balsamic)

Instructions

  1. Prepare grains medley according to package directions, using the broth. Set aside to cool.

  2. While the grains cook, chop the basil, slice the tomatoes and dice the cheese. Prepare the salad dressing if not using store-bought.

  3. Fluff the grains medley with a fork and add the basil, tomatoes and cheese.

  4. Place two cups of greens on a plate, along with a 1/2 cup of the grains salad mixture. Toss with 1-2 tablespoons of dressing.

  5. Store leftover greens, dressing, and grains salad separately for additional servings.

Kale Harvest Grains Salad

 

 

 

 

 

 


August 30, 2017
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If you like to batch cook your snacks for the week, you are going to love this recipe!  With school back in session next week, this will become part of my weekly Sunday prep. I will pack it in my kiddos’ school lunches all week long. My husband loves it too! This is a savory blend, but you could also make it sweet by using Cinnamon Sugar.  This is also easily made this gluten-free by using gluten-free pretzels.  Try it out and let me know what you think!

Snack Mix
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Snack Mix

Ingredients

  • 6 cups pretzels
  • 6 cups rice “Chex” style cereal
  • 6 cups Earth Balance Buttery Popcorn
  • 1/4 cup Earth Balance Butter Spread, melted
  • 1 1/2 tbl seasoning mix of your choice (I use Penzey’s Spices Sandwich Sprinkle)

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread pretzels and cereal in a single layer on a cookie sheet.
  3. Pour Earth Balance melted spread over the mix. Sprinkle your seasoning on top and toss until well combined.
  4. Bake for 10 minutes.
  5. Remove from oven and allow to cool about 10 minutes. Stir in the popcorn.
  6. Store in an airtight container for about a week.

Snack Mix

 

 

 

 

 

 


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