TVP Sloppy Joes-Chili Joes

Interesting pic huh? It is from my Tupperware container since I made these and didn't plan on posting it. lol sorry!


Okay so these aren't your normal sloppy joes with the BBQ flavor... I like things a little spicy! These are more of a "Chili" Joe. I imagine they would be Amazing on or over some vegan cornbread!

If you aren't familiar with TVP, get familiar! Wiki says this:
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya meat is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil.[1] It is quick to cook, with a protein content equal to that of the meat,[2] and contains no fat.

What are the negatives? NONE! TVP is super cheap too! Whole Foods sells it and so do most grocery stores. Bob's Red Mill is a great brand but a lot more expensive than buying it bulk at Sunshine Nutrional Centers (off of the square) or at Whole Foods.

2 tbsp olive oil
1 Stalk Celery, minced
1 Carrot, minced
1 Onion, minced
1 Bell Pepper(any color,) minced
1 clove garlic, minced
1 cup TVP
1 16 oz can tomato sauce
2 tbsp chili powder
1 tbsp molasses
1 1/2 tsp of apple cider vinegar
3/4 cup water
1/4 tsp oregano (Mexican preferably)
1/2 tsp kosher salt
sriracha hot sauce (to taste) -I have used Tabasco if I didn't have Sriracha but don't unless you hate it or don't have it it tastes soooo much better!


saute the onion, pepper, celery and carrot in olive oil for 10 minutes or until the onions are translucent add in the garlic in the last 2 minutes of cooking (do not brown the garlic or it will turn bitter.) Add tomato sauce and water and bring mixture to a boil. Stir in the rest of the ingredients except hot sauce. Cook for about 10 minutes until TVP is soft and "meaty" add sriracha tasting as you go becareful not to "over heat" it with the sriracha! Serve it on or over bread or rolls!

Vegan Green Bean Casserole

This is my very favorite thing in the universe!!! I make it all year long! Although I regret saying this, I do not recommended using fresh or frozen green beans... the canned ones are softer and the fresh ones just aren't as good in this. I know sad right?

Vegan Green Bean Casserole

1/4 cup margarine
1/4 unbleached all purpose flour
2 c vegetable stock (canned or homemade)
2 cans green beans
1 cup of mushrooms,chopped(any kind is great)
1 1/2 c french fried onions
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 sprigs of rosemary

Preheat oven to 350 degrees

Make a blond roux with the flour and margarine (click on the word roux if you don't know what this is)
add the vegetable stock slowly about a 1/4 cup at a time bring to a boil for 1 minute until thickened add salt, pepper and rosemary. Remove from heat and set aside. Add Mushrooms, green beans and 1/2 can of French fried onions to a 2 qt casserole pan. Pour the roux sauce over the top and cook for 20 minutes. Add the remaining French fried onions to the top and cook an additional 10 minutes until top is browned.

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Pie Crust:
2 1/2 cups crushed ginger cookies, (about 55 to 60 cookies)
6 tablespoons butter, melted

Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.

Pie Filling:

2 cups canned pumpkin
1 cup low-fat soymilk or rice milk
3/4 cup brown sugar
1/4 cup cornstarch
1/2 Tbs. dark molasses or to taste
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground allspice



Preheat oven to 425F.

In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
Reduce oven temperature to 350F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.

Pecan Crumble Topped Sweet Potatoes

Sweet Potatoes
2 large sweet potatoes, peeled and cubed
2 tablespoons margarine
1/4 tsp of salt

Prepare a baking sheet either place parchment paper on a baking sheet or grease baking sheet with shortening.

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add margarine to potatoes and mash with potato masher. Add salt and continue mashing to combine.

Put into a piping bag and pipe on to prepared pan into circles about the size you prefer for one serving. if you do not have a piping bag use a gallon zipper bag with the corner cut off.

FAST PECAN CRUMB TOPPING
• 3/4 c unbleached all-purpose flour
• ½ c dark brown sugar
• 1/8 tsp of salt
• ½ tsp cinnamon
• 3/4 c pecans
• 4 tbsp margarine, sliced and well chilled

Preheat oven to 350 degrees

Place flour, sugar, salt and cinnamon in a food processor. Add pecans and pulse until coarsely chopped. Add margarine and pulse until mixture is crumbly. Sprinkle evenly over sweet potatoes and bake 10-15 minutes or until topping is browned.

Cranberry Orange Sauce-Vegan

Posting some of my favorite Thanksgiving Recipes this week... Yeah I know I am a awful blogger!!! I don't update enough!

Cranberry Orange Sauce

1 cup sugar (or more if needed)
1 cup water
Zest of 1 orange (grated very finely)
Juice of 1 orange
Cinnamon stick
Bag of cranberries (12 oz)

Make simple syrup with sugar and water. Put water and sugar in pan and bring to a boil, stir until sugar is dissolved. Add all of the remaining ingredients into a saucepan reduce to medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. (You may want to add more sugar if it isn’t sweet enough for you.) Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Fresh Cranberries (as with all berries) differ in tartness and this recipe should be adjusted by the tartness of your berries. Check the tartness AFTER cooking for the most accurate test, most of your berries should have burst you may need to add ½ to ¾ cup.

Got some fun!!!! Mexican Chipotle Fiesta!

Oh, my life changed that day. The day I discovered the KROGER Brand Ranch Packets are VEGAN!!! WOOOO!!!! So I need to have a Fiesta to celebrate. Mexican Chipotle Fiesta Salad to be exact!

I adore Chipotle and any kind of Mexican-ish Salad. Here is my favorite!


Chipotle Ranch Dressing
1 container of Tofutti Sour Cream
1 packet Kroger Brand (or other Vegan) Ranch Salad Dressing Packet
3 tbsp Chipotle in Adobo Sauce
2 tbsp Cilantro, chopped
Juice of 1 fresh lime

First prep your chipotle peppers, WEAR GLOVES (trust me) seed the chipotle peppers and remove ribs add to the blender and dump all of the adobo sauce in too. Puree until well blended. Your chipotle will keep in the fridge for about 4 days.

Now on to the dressing
In a medium bowl mix all of the ingredients.

Okay EVERYONE knows what goes in a salad but her is my fave with this dressing!

Black Beans
grilled corn
grilled red bell pepper
black olives
Soy or Rice Cheese
Red Onion
Tomato
Jalapeño
Packaged Salad Mix (I like Hearts of Romaine the BEST)

Some people like to add corn chips or other nonsense... I like to put it all in a really big chip! I have THIS and I really recommend them! You can bake a flour tortilla in the oven and then you have a thing of beauty! OR you could buy this... they taste great and they are a little bigger but I don't like the price or the nutrition label. They are No Bueno!

I am going to hang some balloons for my fiesta! Blog On!

The Next FOOD Network Star- Me?

Food Network Head Shots

Here are my "head shots" Meg (the 15 year old) took yesterday in the garden!

I went to the open call today for Food Network's The Next Food Network Star! It was pretty exciting! They herded us into a room where we waited for our number to be called... I was in there about an hour! Yawn! I met some interesting people and probably had the most fun watching "characters" and laughing at them that I have in a LONG time! There was a WOMAN there that looked EXACTLY like Brett Michaels! I promise! Blonde hair, cowboy hat and all! I wouldn't have known she was a woman except for the "character" sitting next to me pointed out that she has "BOOBIES" hahaha!!!

Today was a brief interview, I am not sure how I did... it was rather confusing and over before it started. lol but Here's to hopin! At least you all like me right?