I made these a lot when I was younger because my late uncle used to work at The Ramada Renaissance hotel and the chef made these for him everyday. He taught us how to make these with eggs of course and real turkey/ ham and cheese. But these days it's so easy to veganize. I used the batter recipe from Vegan Comfort Classics by Lauren Toyota (great book I got for Xmas)! Inside I used vegan mayo, Tofurky slices and Follow Your Heart cheddar. Yummy!
Sunday, December 30, 2018
You will need:
3 boxes of pistachio instant pudding
1 container of Coco Whip
3/4 bag of mini marshmallows (use less if you want)
1 can of pineapple chunks
Redi Whip coconut whipped topping
1. Empty pouches of pudding into a large bowl.
2. Add soymilk little by little and start stirring. You will have to do this by eye. What you want is pudding consistency. Not too stiff, not too loose. Cover and chill for 1/2 hour.
3. Drain pineapple chunks and chop into smaller bits. Thaw the container of Coco Whip.
4. After chilling pudding, fold in the pineapple, Coco Whip and marshmallows. Spoon into a container. Top with more marshmallows, cherries and Redi Whip topping. Chill or serve.
This, my friends is my attempt at veganizing a 1970's recipe that I found in a little Betty Crocker book from my vintage cookbook collection. Isn't it tempting?
Friday, December 28, 2018
These are really delicious! What intrigued me besides the name (lol), was the soy sauce in the dough as well as in the topping. They create a great balance of salty and sweet. I used 2 oz of applesauce for the egg and crushed my almonds for the topping which gave a nice crunch.
Thursday, December 27, 2018
Wednesday, December 26, 2018
Had a great Christmas with our lil man even though I got sick with a cold. Started felling crummy later in the evening.
Saturday, December 22, 2018
These are Oatmeal chip cookies veganized from my 1967 Pillsbury Bakeoff Cookie book. I used vegan margarine and Ener-g egg replacer.
Tuesday, December 18, 2018
Easy curry using Madras curry paste. So yum. I put in red lentils, cauliflower, potatoes, red peppers and peas.
Saturday, December 15, 2018
Wednesday, December 12, 2018
When you don't have time to stuff and roll a bunch of cabbage leaves, this is the perfect recipe!
leaves and a hearty tomato sauce, rice and ground veggie beef mixture!
Yes, H liked it and had some for lunch!
Stuffed Cabbage Casserole
1 small head of cabbage, cored and peeled of its layers
1 jar of marinara sauce (I used Kirkland brand so it was a massive 2 lb. jar. Maybe use 1 1/2 or 2 regular sized jars.)
2 TB olive oil
1 onion chopped
3 cloves garlic chopped
2 ribs celery chopped
1/4 cup each of fresh parsley and cilantro chopped
1 package veggie ground beef (I used Yves brand. Trader Joes has one too.)
1 1/2 cups cooked rice
Salt pepper to taste
Tomato sauce topping:
1 - 14oz can tomato sauce
(Mix in a bowl with garlic powder, salt, pepper, pinch of sugar and dried dill)
1. Blanche cabbage leaves in boiling water for 5 minutes. Drain and set aside.
2. Preheat oven to 350 f and prepare a casserole dish sprayed with oil.
3. Heat olive oil in a pan on medium heat and sauté onion, garlic and celery until tender.
4. Add veggie ground and break it up with a wooden spoon. Add marinara sauce, herbs and season with salt and pepper and a pinch of sugar. When sauce starts to bubble. add rice and cook for about five more minutes.
5. Layer the casserole with the cabbage first and then some tomato rice mixture between each layer. End with cabbage on the top layer.
6. Pour tomato dill sauce all over the top and spread to cover. Cover dish with foil and bake for 1 hour.
Tuesday, December 11, 2018
You know this cookie right? I ate them a lot growing up though it was always other people that made them, not me. I found the recipe in my 1967 Pillsbury's Bakeoff Cookie book. Veganizing them was no problem.