Beyond Meat Grand Prize GIVEAWAY Winner is JOHN RIFE. @Jrgoblue32

I have to say that I was incredibly impressed and overwhelmed by the entries. You wrote me in emails, private messages, Facebook, blog, comments, twitter, you name it. I heard amazing stories and delicious recipes. I read every single one. I even had to ask my family for help narrowing down my choices. So with that I expanded the winners prizes. The grand prize is still as advertised but I added a few more ” runners up”. They will get the prize listed next to their name. If you won I will try to directly contact you but please email me your address so I can mail you your prize ASAP. I will not give out this info or sell it. Because I don’t have a reason to or know how anyway… but also because I trust my fans and want you to trust me too! So with that here are the winners:

Grand Prize: JOHN RIFE. @Jrgoblue32
1st Runner Up: ANDY JAMES. Prize is one free package of beyond meat, a $1 off coupon, and a guest blog recipe spot.
2nd Runner Up: RODRIGO DIAZ LINUX. Prize is one free package of beyond meat and a $1 off coupon.
3rd Runner Up: KALEIGH MCGUIRE Prize is a $1 off coupon for Beyond Meat.

You are all amazing and I hope you can help inspire more people to love veg options and cook each other amazing food. I am so blessed to have you as fans!

Food is love.
The Hippie Gypsy.

Vegan Chicken and Rice with a Savory, Creamy, Sage Pumpkin Sauce

When you are a kid in any part of the world it seems like “chicken and rice” is a staple type of food. How those components are dressed is different depending on time of year, climate, and culture but all those aside we can all agree we kinda love the simplicity of this dish. It is fall and I had a few friends show up unexpectedly at my house last night. I literally had NO idea they were coming with their two kids and fairly large German shepherd – coyote mix (Ryder) who is my tiny 9 lb rat terrier – chihuahua mix’s (Lola) best friend (I know it’s odd but adorable. Pics of Lola are posted below). That being said I had to make up food in a snap for an all omnivore crowd with one child that is citrus and citric acid intolerant. That means no tomatoes or lemon or orange or lime. Which, oddly, I use quite a bit. So I figured a nice chicken and rice dish with a pumpkin cream sauce sounded easy enough. I grabbed my steamer and away we went. I steamed Rice Select Royal Blend with Red Quinoa on the brown rice setting of my steamer/rice cooker with water salt and earth balance per the cartons instructions and then went off to make my pumpkin sauce.

The upside? They brought a raw vegan pumpkin pie that was sooo delicious. Thanks guys!

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(Lola and Ryder having dinner at Ryder’s house a few months ago)

IMG_2606

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Chicken with a Creamy Sage Pumpkin Sauce

Ingredients:

  • 1 Container Beyond Meat Chicken-less Strips (lightly salted)
  • 1 can Pumpkin
  • 2 tbsp dehydrated onion
  • 1-2 tbsp Salt
  • 2 pinches Ground Pepper
  • 4 tbsp ground sage
  • 1-2 tsp Thyme
  • 2 tbsp granulated garlic
  • 1/2 cup Daiya Mozzarella
  • 1/4 – 1/2 cup Nutritional Yeast
  • 1/2 cup Soy Creamer
  • 1/4 cup Pacific Natural Foods Hazelnut Milk

IMG_2602

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Cook:

  1. Place medium to large sauce pan over medium heat.
  2. Add all ingredients to sauce pan except chicken.
  3. Dice chicken set aside.
  4. Stir ingredients until mozzarella melts into the sauce.
  5. Add chicken. Simmer covered for 15 minutes.
  6. Serve over or beside rice.
  7. Garnish with parsley and unsalted raw chopped pecans.

IMG_2600

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Serves: 6.

WW Points for Chicken and Sauce: 4

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Food is Love.

The Hippie Gypsy

PHOTO of MY DOG LOLA with my Husband and I:

IMG_2605   IMG_2604

Vegan Cheesy Tomato, Pasta, and Lentil Bake

I learned how to cook lentils last year from a girl who was born and raised in Ethiopia, Africa. She made the most delicious garlicy tomato infused lentils I had ever eaten with this flatbread made of Teff. I thought I had died and gone to heaven.  It was at a vegan cooking demonstration on a Friday night in the hall of a church in the Fenway area of Boston that we all call “The Fens”. I had somehow persuaded my otherwise unwilling husband to attend. I knew he would probably want to skip the whole thing but luckily he was loving me enough that night to suck it up and attend. He ended up leaving happy because he liked most of the food and met another omnivore there dragged by his wife as well. After that I decided I must learn to cook lentils and incorporate them in my diet. They have so many good qualities and I am a sucker for a bean of any sort. So In my steamer I dumped water, salt, garlic, and tomato paste and started cooking my lentils. They take a while and I have learned to pick through them for stones and soak them in water to soften them. But my new favorite thing to do is take them and layer them in pasta or lasagna or any sort of casserole. It adds protein and heartiness without any strange new flavors or weird textures. Even the kids like them and the youngest is pretty much against all bean varieties except canned green beans. So this was the biggest hit of the summer in terms of my use of lentils: Vegan Cheesy, Tomato, Pasta, and Lentil Bake. I think even the mixture over rice would go well but I will try that at Christmas break 🙂

Enjoy!

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Cheesy Tomato, Pasta, and Lentil Bake

Lentil Mixture

  • 1 Bag of Lentils (Green French Lentils or Plain Lentils Work Well)
  • 1-2 cans of Tomato Paste
  • Water
  • Salt
  • Granulated Garlic Powder

Pasta:

  • (2) lbs of Rotini Pasta (I use the vegetable kind)

Cheesy Tomato Sauce Layers:

  • 4 cans diced tomatoes
  • 1/2 cup of Daiya Mozzarella
  • 1/8 cup of Galaxy Foods Parmesan
  • 1/2 block Daiya Havarti
  • Salt
  • Ground Pepper
  • Granulated Garlic Powder

Preparation:

  1. Preheat Oven to 425 degrees.
  2. Boil Salted Water for Pasta. Add pasta at rapid boil. Cook until Al dente, Drain and set aside.
  3. Open all Tomato cans.
  4. Fill Steamer with lentils after rinsed and picked through. You can presoak them for 30minutes to aid in the cooking process.
  5. Add water, a healthy amount of salt, and several shakes of garlic to the mixture. Place on Brown Rice setting and begin steaming. You may need to add additional time so check on the lentils for softness and mix 2-3 times during steaming. It may start to get thick so add extra water if needed.

Layering the Pasta Bake!

  1. Once your lentils are prepared and pasta is cooked. Spray a casserole pan with Pam or Olive Oil Spray.
  2. Sprinkle bottom with salt and layer with pasta, 2 cans of diced tomatoes*, sprinkle on a layer of parmesan cheese, salt, pepper, and garlic, then lentils.
  3. Picture 005
  4. Top with Havarti broken into small crumbled pieces like a feta cheese would be.
  5. Then repeat but top with mozarella.
  6. Picture 006

Bake!

  1. Bake at 425 degrees for at least 30 minutes but no more than 45 minutes. The top should brown slightly.
  2. The layers will have meted together and form a yummy cheesy sauce.
  3. Serve hot! Feeds 8-12.

*Optional: Add chopped zucchini or Beyond Meat Chicken Strips to the layers before or after the tomatoes.

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Food is Love.

The Hippie Gypsy

Fillo Primavera: Veggie and Cheese Filled Pastries

I love that there are so many types of pastry and dough on the market that are vegan. Mostly because Crisco and Shortening are vegan, not healthy, but vegan none the less. So when I was craving something like a Beef Wellington pastry I thought oooh I bet I could make those with fillo dough, pie dough, Pillsbury Croissant Dough, or even pizza dough! So for my first attempt I didn’t go straight to the Gardein Beef but instead to some veggies and Daiya cheese but please feel free to try these with any type of faux meat, vegetable, cheese, or even fruit! The Farmer’s Markets are brimming with good things lately so I encourage you to experiment with this. Make an eggplant parm fillo or even a butternut squash one with a pinch of cinnamon and brown sugar try a dessert fillo with peaches and earth balance , sugar, ginger, and cardamom. Whatever you can imagine will fit perfectly in this dough!

Fillo Primavera

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Fillo Primavera

Vegan Fillo Dough

  • 1 box Organic Fillo Dough
  • 1 head broccoli
  • 2 tomatoes
  • 1 block Daiya Havarti Cheese
  • Kosher Salt
  • Pepper
  • Garlic
  • Dehydrated Onions
  • Olive Oil
  • Optional: 1 Container of Victoria Vegan Roasted Red Pepper Alfredo Sauce or Rao’s Marinara Sauce (Victoria Vegan Alfredo Sauces are available at www.veganessentials.com and Rao’s Sauces are available in most grocery stores including Whole Foods)

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Prepare!

  1. Chop all veggies into tiny pieces to accommodate the fillo packages that will go in the muffin pan.
  2. Preheat the oven to 350 degrees.
  3. Spray muffin pans lightly with olive oil.
  4. Cut fillo dough into squares twice as large as the muffin tin holes.
  5. Place at least 3 sheets of the fillo dough square into each muffin tin hole.               Fillo Dough
  6. Spray dough with olive oil, sprinkle with Salt, Pepper, and Spices.
  7. Place chopped veggies and crumbled cheese into each fillo muffin.                                                                   Fillo Filling
  8. Add 1-2 tsp of optional sauces at this time like Victoria Vegan Roasted Red Pepper Alfredo or Rao’s Marinara.         Fillo Filling 2
  9. Sprinkle tops with more salt, pepper, and spices.
  10. Bring excess dough to a point and twist. Spray with olive oil and a sprinkle of finishing salt.

Cook!

fillo primavera baking

  1. Bake for at least 15minutes or until the dough on top starts to darken and the dough separates from the sides of the muffin tin. It may take longer depending on how dense your cups and what types of ingredients you filled it with.      Fillo Baking Done
  2. Note: Use more fill sheets for juicier fruits and veggies and less for more dense foods like chicken and broccoli.
  3. Serve immediately and enjoy!

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XOXOX,

The Hippie Gypsy

Quick and Tropical Mexican Rice Plate

When I first met my husband I lived in San Diego, California. I ate in for most of my meals and he ate out for most of his. I learned that he was beyond obsessed with burritos. I liked burritos well enough but the tortilla was always a little to filling for me. I prefered rise dishes or the filling over a salad. One day he made me this filling of beans and fish and salsa in the oven and put it over a salad for me and I was forever in love with it. I now place it in burritos or over rice all the time but instead of fish I use vegan chicken and he still uses fish. He prefers it over rice and in a burrito. So I will show you both and I will show you the quick way without boiling rice or making pineapple salsa from scratch 🙂 Don’t forget that anything can be subbed for the chicken portion. You can place in veggies, roasted peppers, portobello mushrooms, etc.

 Gotta love a quick Meatless Mondays dish for the whole family with easy clean up!

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Tropical Mexican Rice Dish

Ingredients:

  1. 1 package Spanish Uncle Ben’s 90 second rice
  2. 4-8 Flour Burrito Tortillas (I like the Fiber One 80 calorie ones)
  3. 1 jar Newman’s Own Organics Pineapple Salsa
  4. 1 can Fat Free Refried Beans (I use Old El Paso)
  5. 1 container of Beyond Meat Chickenless Strips Lightly Seasoned
  6. Optional Toppings: Onions, Hot Sauce, lemon, lime, garlic powder, salad, etc.

Baking:

  • Preheat oven to 425degrees.
  • On a long piece of aluminum foil smear 1/4 to 1/2 cup of refried beans in a circle in the center.
  • Place chicken (or veggies or fish if you aren’t vegan) on top.

burrito preperation

  • Cover with salsa and any optional items. I cover with the onions and hot sauce first and then the salsa.
  • Bring sides of tinfoil together and roll downward. Fold other sides into center.
  • Place directly on oven rack. Bake for 25-30minutes (longer for fish less for chicken).
  • Remove from oven.
  • Place 90 second rice in microwave.
  • Place 1/4cup – 1/2cup of rice in each burrito and top with oven baked filling.

burrito done

Enjoy!

 

(WW Points for filling without rice is 5 points, Rice is another 5 points for 1 cup, Fiber One Tortillas are 2pts each)

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XOXOX,

The Hippie Gypsy

Veganized Savory Chicken Pot Pie

Lately, I have been addicted to Food Network Star. It ended the other night and the pie man lost but that didn’t make me lose the inspiration he created on screen. He could make anything into a pie. When I saw that grilled cheese pie with the short ribs I started to drool. I have actually been lucky enough to visit his restuarant in DC on my April road trip and was suprised to see they always feature multiple vegan pies there! However, I do not know how to make a vegan short rib equivalent so I started googling savory pies and looking at his pie shop menus. Chicken pot pie and chicken pie came up a lot in all these searches.

When I was a kid my mother would make Chicken Pot Pie a few times a month I swear. My father was always traveling and I can only imagine how stressed my mom was, so a one pot/pie meal was something she could throw together from all the leftovers during the week and we would have our bellies full. We either got it from scratch or in the box from Willow Farms that was fresh and local and a good alternative. My favorite however was just chicken and stuffing or potatoes. After watching Food Network and then googling for hours I decided I was going to make a chicken pie that was half chicken pie and a smidge chicken pot pie. I called my husband and told him to pick me up some pie crust on the way home. I was lucky because he got the refrigerated vegan pie crust from Whole Foods instead of the boxed kind and defrost was not needed.

NOTE: He is such a good sport about supporting my culinary undertakings without question.

I then embarked upon my first ever savory pie attempt and the stars must have aligned because it was the most delicious pie I had ever made. I don’t say this lightly because I make an amazing chocolate strawberry pie but this one was unbelievable. The crust was just a little sweet and perfectly flaky and the filling was hearty and subtle with an aroma of calming rosemary filling the house and the slight crunch of the diced broccoli stalks just finished it off. It will be ideal when Autumn hits. My husband, the resident omnivore, even had two slices before I was done with my first.

So let me tell you how I did it and you can make this for your Meatless Monday or meatless anyday or meatless everyday!

pie cut out

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Savory Rosemary and Thyme Chicken Pie

INGREDIENTS:

Filling

  • 1 Container Beyond Meat Lightly Seasoned Chicken Strips (available at Whole Foods)
  • 1 head of broccoli
  • 1/4 of an onion ciabatta bread square (8×8) (or any bread you have leftover just add extra onions)
  • 1 carmalized onion diced into tiny pieces or 1/3 cup of dehydrated onions (which I prefer)
  • 2tbsp Rosemary
  • 2tsp Thyme
  • 2 tbsp kosher salt
  • 1tsp black freshly ground pepper
  • 1tsp granulated garlic

Sauce

  • 1cup Almond Milk
  • 1/3 cup Tofutti Sour Cream
  • 1/3 cup Daiya Mozzarella Cheese Shreds
  • 1/4 block of Daiya Havarti Cheese
  • 2tbsp Olive Oil
  • 2tbsp dehydrated onion
  • 1tsp salt

Pie Crust

  • 2 Vegan Refrigerated Pie Crusts from Whole Foods
  • Salt
  • Pepper
  • Thyme
  • Rosemary
  • Granulated Garlic
  • Dehydrated Onions

Finishing

  • Olive Oil for Misting the top only
  • Pinch of salt

pie slice

____________________________________________________________________________

COOKING:

Prepare Filling:

  1. Dice Beyond Meat Vegan Chicken.
  2. Dice into very small pieces broccoli.
  3. Dice cubed bread and soak in warm water for 3 minutes. Remove and add to mixture.
  4. Toss all ingredients of filling until well combined.

Prepare Sauce

  1. Place all sauce ingredients in sauce pan on Medium heat and stir until melted and well combined.
  2. Take off heat and add filling until all contents are covered in sauce.

Prepare Crust

  1. Preheat oven to 350degrees.
  2. Take both pie crusts and knead in spices and salt until well-distributed through dough.
  3. Press 1 crust dough back into pie pan and then place parchment paper and pie weights on top for precooking. If you do not have pie weights you can use canned veggies with the paper ripped off or dry beans you have on hand to weigh down the crust and keep it from bubbling up while you precook the dough. Do not forget to precook the dough or the filling will cause it to come out raw. Precook until lightly golden.
  4. Knead second dough with spices and salt. Roll out to twice the size of original dough as this will cover the heaping pie.
  5. Take pie crust out of oven and fill with filling/sauce mixture. It will be dome shaped on top. Press in and condense. The Beyond Meat chicken is already cooked so you do not have to worry about raw meat.
  6. Once all the filling is in the crust cover with the second seasoned dough. Tuck in the edges so that it forms and thick layer that has no holes at the seam of the pie pan.

pie oven 2

  1. Cut air holes on the top of the crust to allow for steam to escape. I say 4 1 inch slits always work out well.
  2. Mist lightly with olive oil and sprinkle a pinch of salt on top.
  3. Bake at 425degrees for approximately 30minutes or until crust is golden on top .

pie done oven

Eat. Serve. Enjoy.

Serves 8-10.

________________________________________________________________________________________________

XOXOX,

The Hippie Gypsy

Veganized Savory Chicken Pot Pie

Lately, I have been addicted to Food Network Star. It ended the other night and the pie man lost but that didn’t make me lose the inspiration he created on screen. He could make anything into a pie. When I saw that grilled cheese pie with the short ribs I started to drool. I have actually been lucky enough to visit his restuarant in DC on my April road trip and was suprised to see they always feature multiple vegan pies there! However, I do not know how to make a vegan short rib equivalent so I started googling savory pies and looking at his pie shop menus. Chicken pot pie and chicken pie came up a lot in all these searches.

When I was a kid my mother would make Chicken Pot Pie a few times a month I swear. My father was always traveling and I can only imagine how stressed my mom was, so a one pot/pie meal was something she could throw together from all the leftovers during the week and we would have our bellies full. We either got it from scratch or in the box from Willow Farms that was fresh and local and a good alternative. My favorite however was just chicken and stuffing or potatoes. After watching Food Network and then googling for hours I decided I was going to make a chicken pie that was half chicken pie and a smidge chicken pot pie. I called my husband and told him to pick me up some pie crust on the way home. I was lucky because he got the refrigerated vegan pie crust from Whole Foods instead of the boxed kind and defrost was not needed.

NOTE: He is such a good sport about supporting my culinary undertakings without question.

I then embarked upon my first ever savory pie attempt and the stars must have aligned because it was the most delicious pie I had ever made. I don’t say this lightly because I make an amazing chocolate strawberry pie but this one was unbelievable. The crust was just a little sweet and perfectly flaky and the filling was hearty and subtle with an aroma of calming rosemary filling the house and the slight crunch of the diced broccoli stalks just finished it off. It will be ideal when Autumn hits. My husband, the resident omnivore, even had two slices before I was done with my first.

So let me tell you how I did it and you can make this for your Meatless Monday or meatless anyday or meatless everyday!

pie cut out

___________________________________________________________________________________

Savory Rosemary and Thyme Chicken Pie

INGREDIENTS:

Filling

  • 1 Container Beyond Meat Lightly Seasoned Chicken Strips (available at Whole Foods)
  • 1 head of broccoli
  • 1/4 of an onion ciabatta bread square (8×8) (or any bread you have leftover just add extra onions)
  • 1 carmalized onion diced into tiny pieces or 1/3 cup of dehydrated onions (which I prefer)
  • 2tbsp Rosemary
  • 2tsp Thyme
  • 2 tbsp kosher salt
  • 1tsp black freshly ground pepper
  • 1tsp granulated garlic

Sauce

  • 1cup Almond Milk
  • 1/3 cup Tofutti Sour Cream
  • 1/3 cup Daiya Mozzarella Cheese Shreds
  • 1/4 block of Daiya Havarti Cheese
  • 2tbsp Olive Oil
  • 2tbsp dehydrated onion
  • 1tsp salt

Pie Crust

  • 2 Vegan Refrigerated Pie Crusts from Whole Foods
  • Salt
  • Pepper
  • Thyme
  • Rosemary
  • Granulated Garlic
  • Dehydrated Onions

Finishing

  • Olive Oil for Misting the top only
  • Pinch of salt

pie slice

____________________________________________________________________________

COOKING:

Prepare Filling:

  1. Dice Beyond Meat Vegan Chicken.
  2. Dice into very small pieces broccoli.
  3. Dice cubed bread and soak in warm water for 3 minutes. Remove and add to mixture.
  4. Toss all ingredients of filling until well combined.

Prepare Sauce

  1. Place all sauce ingredients in sauce pan on Medium heat and stir until melted and well combined.
  2. Take off heat and add filling until all contents are covered in sauce.

Prepare Crust

  1. Preheat oven to 350degrees.
  2. Take both pie crusts and knead in spices and salt until well-distributed through dough.
  3. Press 1 crust dough back into pie pan and then place parchment paper and pie weights on top for precooking. If you do not have pie weights you can use canned veggies with the paper ripped off or dry beans you have on hand to weigh down the crust and keep it from bubbling up while you precook the dough. Do not forget to precook the dough or the filling will cause it to come out raw. Precook until lightly golden.
  4. Knead second dough with spices and salt. Roll out to twice the size of original dough as this will cover the heaping pie.
  5. Take pie crust out of oven and fill with filling/sauce mixture. It will be dome shaped on top. Press in and condense. The Beyond Meat chicken is already cooked so you do not have to worry about raw meat.
  6. Once all the filling is in the crust cover with the second seasoned dough. Tuck in the edges so that it forms and thick layer that has no holes at the seam of the pie pan.

pie oven 2

  1. Cut air holes on the top of the crust to allow for steam to escape. I say 4 1 inch slits always work out well.
  2. Mist lightly with olive oil and sprinkle a pinch of salt on top.
  3. Bake at 425degrees for approximately 30minutes or until crust is golden on top .

pie done oven

Eat. Serve. Enjoy.

Serves 8-10.

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XOXOX,

The Hippie Gypsy

Veganized Chicken, Broccoli, Ziti Dish with an Alfredo Sauce

When I was a kid my family would go to Applebee’s on a regular basis and then to the movie theatre next door. We loved these trips. My brother would always order the Chicken, Broccoli, Ziti dish with a side of garlic bread. I began to order this dish as well. It was always a hit. It was only my second favorite to the chicken fingers because of their honey mustard sauce which even today I am sure has some sort of addictive drug in it and is made out of magic, but I digress.

*Please note: They have nothing vegan at Applebee’s anymore even their salads and side item veggies have meat or dairy in them 😦

My brother and his wife gave birth to a son this past month. So in honor of his new son (Nolan) and what will surely be his new son’s eating habits, I will post my recipe for a veganized Chicken, Broccoli, and Ziti. I must also make note that my step children and husband beg for this meal and state it is their favorite dinner and they are all omnivores.

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Nolan’s Chicken, Broccoli, and Ziti

Alfredo Sauce

1/4 block of Daiya Havarti

1-2cups of Silk Soy Creamer

1/4 cup of Olive Oil

1 dash of thyme

1 dash of nutmeg

1 tbsp granulated garlic

Kosher Salt

Fresh Ground Pepper

“Chicken”

1 boxed container of Beyond Meat (R) Lightly Salted Chicken Strips

Olive Oil

Salt

Pepper

Broccoli

2 heads of broccoli

Olive Oil

Salt

Pepper

Ziti

2lbs of boxed ziti

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PREPARATION

  • Boil a large pot of salted water.
  • Add 2lbs of boxed ziti. Cook until al dente drain.
  • Wait to place in serving bowl until other items are done.
  • Dice Chicken Strips into cubes place in frying pan on medium with olive oil salt and pepper and sautee until hot. Place to the side.
  • Preheat oven to 450degrees.
  • Take the stems of the broccoli heads. Then cut into small 1-2 inch florets and slice each floret down the center so it has one flat side.
  • On a cookie sheet toss broccoli with an ample amount of olive oil until well covered and the cookie sheet is as well. Toss with a good amount to salt and a few grinds of pepper.
  • Place broccoli in oven for 25-28minutes. Or until crispy and roasted with carmelized edges. Small pieces may appear burnt.

roasted broccoli

  • In a sauce pan place oil, salt, and pepper until warm then add cream and cheese. If it appears to thin as it cooks down feel free to add a cornstarch/arrowroot slurry or some Galaxy brand parmesan cheese or even nutritional yeast (“nooch”).
  • When sauce is complete add chicken to it until well combined and then toss with pasta.
  • Last add roasted broccoli and toss lightly into mixture.
  • Serve hot. Crusty bread is always a great side choice as well!

Enjoy!

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XOXOX,

The Hippie Gypsy