Tag Archives: cream cheese

Vegan Bacon Mac and Cheese

Posted by LD in Beginner Recipes, Meatless Monday Family Dinners and tagged with , , , , , , , , , , , , , , , , , , , , ,

So the other night I needed to get rid of the block of Daiya Cheddar Cheese I had in the fridge before it went bad. Not that I knew what the expiration date was but I knew it had been in there too long at this point. So I decided to make a cheese sauce. Then I went into the freezer for veggies and saw that the Maple Smoked Marinated Tempeh Bacon was long past overdue for getting into my stomach and decided it would be a junk food dinner night! Bacon mac and cheese had sounded like a good idea for a while but I was terrified that my execution of such a dish would come up wanting. So I made the sauce and then dipped a piece of the bacon I cooked up into it as a test. That test was the most delicious test I have ever taken. It came out well. The next question was will the tempeh get soggy or mushy and gross in the sauce? A day later still perfecto! There was only a little bit of oil separation in the container that I place in the fridge after 3 days. So those leftovers became my lunch and let me tell you, best lunch ever! The moral of this story: you can be vegan and still have bacon mac and cheese and enjoy like my husband the omnivore did. Just don’t steal my extra bacon slice I forgot to crumble and make yourself a sandwich before I am done cooking, like my husband did.

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BACON MAC AND CHEESE!

1 Box of Smoky Maple Bacon Marinated Tempeh by Tofurky (Turtle Island Foods http://tofurky.com/tempehproducts/marinated_strips.html)

Spray Oil

Macaroni or Fettucini

Olive Oil

1 8oz container of Vegan Cream Cheese

1/4 cup Vegan Sour Cream

1/4 cup Vegan Parmesan (I use galaxy foods)

1/2capful of lemon juice

1 Block of Daiya Cheddar Cheese (they sell them next to the shredded version at Whole Foods now)

Garlic Powder

Kosher Salt

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TIME TO COOK!

Place olive oil in the bottom of a deep frying pan (3 inches or more should do). Just enough to coat the whole bottom. Added a thin layer of garlic powder and 1 teaspoon of kosher salt spread evenly.

Place all cheese products into the pan (cube the Daiya and cream cheese for faster melting). Place on low medium heat until melted. Add a splash of lemon juice and soymilk (original) if needed.

In a separate skillet. Spray oil on the bottom and cook tempeh until slightly dehydrated and very brown on both sides. The packaging says 2 minutes each side but I find longer is better as it does better the dryer it is. I had it on heat (low-low medium) for about 15mins.

Once bacon is cooked crumble it by chopping with the side of the metal spatula you used for flipping.

Make pasta of your choice (Macaroni or Fettucini seemed to be good options). Don’t forget to salt the water before boiling!

Drain once al dente.

Toss Pasta with Sauce. Add crumbled bacon after pasta is completely mixed in sauce. Mix bacon in well so it is coated. ( I held out one ladle of sauce and poured it over crumbles so it mixed easier).

Let sit a few minutes to thicken and Serve!

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PS This is great served as leftovers and keeps well if it lasts which in my house it did not. My omnivore husband gobbled up a mixing bowl size portion of it and then made a bacon sandwich with some bacon I hadn’t crumbled yet. The more bacon the better, the flavor comes out well. Next time I may add another 50% more bacon to the mix as it was THAT important. I do not have any pictures yet because I wasn’t sure how well it would go but take my word for it, its yellow, creamy, cheesy goodness!

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Adaptations: place all in a casserole dish and top with panko breadcrumbs, Earth Balance butter, and Wayfare Foods Pig Out Whole Grain Bacony Bits for a more homestyle feel and a bit of crunch! I am semi-obsessed with the bacony bits btw! http://www.wayfarefoods.com/content/products

Traveling Vegan: Fourth of July Trifle

Posted by LD in Beginner Recipes, Meatless Monday Desserts, QUICKIES!, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , ,

In preparation of the Fourth of July I have found I need two things 1. Produce and 2. A Sharp Knife.

It has been a hot summer here in the Boston area and knowing this I always prepare lots of cut fruits and veggies that are placed in glass containers in my fridge for snacking or for easy food preparation. After going to the grocery stores and Costco yesterday I came home to chop all my new finds up. I have 3 containers of cucumbers, 1 very large container of tomatoes, 12 chopped apples in a mixing bowl with lemon juice for pie, and 3 containers of strawberries. I felt good about this because when traveling over the fourth of July and surrounding days I see a need for cool raw items like fruit and cutting it up just makes it more accessible. The other day I went through 2 cartons of chopped strawberries from Saturday’s farm stand because of a Graduation party. If they had not been so accessible I may have just gone and lazily bought something. Instead my vegan version of a Fruit Trifle went over so well it was empty within 1 hour. The grocery store cake was barely missing a third of its frosting. So with that I am going to give you my trifle recipe and hopefully you will take that to the next fiesta you get invited to this summer as well as my tips to remember to “chop, contain, and take away” all those delicious fruits and veggies you buy each week. The 30 minutes it takes to do them all after shopping saves so much time later that week when you are in a hurry!

 

Ingredients for Marscapone:

1 8oz container vegan cream cheese

1/3cup vegan sour cream

1/3cup vegan powdered sugar

Ingredients for Whipped Cream:

2 cans chilled Coconut Milk

4 tablespoons Coconut Flour

1tbs Vanilla Extract

1-2cups Vegan Powdered Sugar

Ingredients for Cake:

1 lemon cake mix (try Organics by Dr. Oetker)

2 tablespoons freshly ground flaxseed powder

1 egg worth of egg replacer (I use Ener-gee Egg Replacer and buy it at Whole Foods)

Vegetable/Soybean Oil

Water

Ingredients for Fruit Filling:

4 cups chopped fresh strawberries

4 cups fresh blueberries

START: Make the yellow cake per the box specifications adding 1 egg worth of egg replacer and 2 eggs worth of powdered flaxseed (2tbsp). I use two circular cake pans and fill each half way. Bake until slightly browned and allow to cool before starting trifle.

 

CREAMS: In separate bowls, begin mixing the ingredients outlined above for each of the marscapone and whipped creams. For the whipped cream take only the white coconut cream substance from the can draining away any liquid before it goes in the bowl.  You can double either recipe for more thick creamy layers to the trifle if you have a larger trifle bowl. Whip both until thick and place into the refrigerator while you wait to prep the  rest of the trifle.

 

FRUIT: Chop the strawberries into small squares about the same size as a large blueberry. Blueberries can remain as is for layering.

 

MAKING THE LAYERS: I start the bottom layer with lemon cake. I trim the edges that are crusty off first and then slide to the bottom of the trifle bowl. I then top it with 1/2 of the marscapone cream. The next layer is of 1/2 of the blueberries. Then 1/2 of the whipped cream on top and last a layer of 1/2 of the chopped strawberries. Then repeat the whole set of layers. I save a few blueberries to sprinkle with the strawberries on the top layer as well since it is exposed.

Refrigerate until it is time to serve. Enjoy!

 

PS: This was a crowd pleaser to even non-vegans (since I am the only one that was at this party). They were whispering about it outside and talking to my mother about how talented I was. It is too simple to be talent so sneak around telling everyone you are an amazing chef and whip this up tomorrow morning for your Independence Day party!

Adapted Recipe: Jokerz Cheesecake (it’s like a snickers hugged a cheesecake)

Posted by LD in Beginner Recipes, Meatless Monday Desserts and tagged with , , , , , , , , , , , ,

When I first began trying to make my own vegan food outside of rice, veggies, and spaghetti with Mushroom Prego. I fell upon searching for recipes in vegan blogs all over the internet. I fell in love with photos but when I would see a recipe I would say what the heck is torula yeast and where would I even buy coconut flour and why are their 27 ingredients? So with that, I have definitely taken my time on choosing and making dishes that are tasty, simple, and have no weird ingredients. What I have found is that sometimes things require adaptations and sometimes I am capable of making them. So when i came across a recipe for a Cheesecake that boasted a Snickers Candy bar feel and flavor, I was in! (PS Snickers aren’t vegan 😦  sadly but the Jokerz bar are a good substitute!)

Here is the original recipe: http://havecakewilltravel.com/2009/11/18/cheers-and-cheesecake-cheerscake/

Here are my adaptations:

  1. First I  prefer Newman’s Peanut Butter Chocolate Sandwich cookies for the crust. Lately I will use Oreo ones with Peanut Butter Creme if I can’t find Newman’s.
  2. Layer the ingredients into a food processor is fine however I have dumped them all in out of order before (except for the cookies, they go first to powder out without wet ingredients). The only thing that happens when they are out of order is that sometimes the candybar pieces are a little more chunky in the pie. I kinda like this!
  3. The next thing is DO NOT take the pie out of the oven after cooking. It has to settle for that 30minutes in the warm oven. I was skeptical but I am not any longer. It is a requirement!
  4. Last when you top the pie you need a nutella-esque substitute to top it with. I use Justin’s Chocolate Hazelnut Butter if I can find it. Chocoreale is not anywhere in my region of the US it seems. If then do not have it I mix almond butter with vegan chocolate chips, heat, mix, and spread! I also like to chop a few types of nuts and top it with hazelnuts, peanuts, and slivered raw almonds. It looks prettier that way!

Traveling Vegan: A day at the Museum

Posted by LD in Traveling Vegan and tagged with , , , , , , , ,

Saturday my husband, 2 setpchildren, and I went to the Museum of Science in Boston (www.mos.org). I am always partially worried/terrified during a trip out because not only do all three of them have a dairy intolerance but I am vegan and that is like being Food Court intolerant. There are apps for what you can eat at the fast food places but sometimes they will list a bread roll, ketchup, and shredded lettuce. Not exactly a meal or even tempting to want to try. I am not a super vegan either so french fries even if they are in the chicken finger oil do not bother me, I am still on the fence about honey, and I don’t argue over things like what type of sugar is in this soda. That being said I am more flexible when I go out but still not always flexible enough not to pack a lunch and I really can’t stomach too much junk food anymore anyhow.

When I got up Saturday morning I made little goodie bags for all of us full of snacks to take to the MOS. Everyone got an apple, a granola bar (minus me, I gave my husband 2 due to a casein issue), and then a cheese danish square I made with the girls the night before (recipe to follow). This was easy and allowed for a decent snack that filled everyone up. However to my suprise they have an amazing salad bar at the Museum of Science in Boston. This is a new thing so I encourage everyone to take a website looksie when going to places like the MOS. They really cater to food allergies and healthy living these days. Especially Science Museums! Also, it is a nice day out to have fun, explore, and learn! Although I do wish they had a bigger section dedicated to food!

Cheese Danish Squares

  • 2 Puff Pastry Sheets (I use Pepperidge Farms http://www.puffpastry.com/)
  • 1 8oz tub Vegan Cream Cheese (I use either Tofutti or Galaxy)
  • 1/2cup Brown Sugar
  • 1tsp-1tbsp Cinnamon (to taste)
  • 2tbsp Earth Butter (stick form is easiest)
  • Vegan Granulated Sugar or Vanilla Sugar (to sprinkle on top)

Heat oven to 425 degrees.

Lightly butter or oil a cookie sheet and place on of the puff pastry sheets down on top completely rolled out.

In a medium size mixing bowl combine cream cheese, butter, and brown sugar together. Add cinnamon to taste last. I prefer a whole tablespoon of a mild cinnamon like Ceylon Cinnamon.

Sprinkle cinnamon on top of the pastry dough. Then top with cream cheese mixture.

Place the next layer of dough on top. Sprinkly with cinnamon and vanilla sugar or granulated sugar. I buy vanilla sugar from Penzey’s, like most of my spices.

Place in the oven for roughly 20 minutes or until the pastry is golden and flaky and the filling has melted and is lightly pouring out the edges.

Cut with a long flat knife or pastry cutter into squares. Serve slightly warm or cold.

Never serve hot as the cheese filling gets lava-like!

If you want to get fancy you can pre slice the dough into strips and roll it into yummy cheesecake cinnamon rolls!

Veganized Spinach Artichoke Dip

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Appetizers, QUICKIES!, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , ,

I missed spinach artichoke dip. The yummy kind you had at the chain restaurants when you went out for a girl’s night and a movie or a date in your early 20’s. It was always gooey fun and my stepkids love it also… so why not veganize it? My first instinct was because it is too hard without the dairy but no no no, it is not! This is an easy dump and go recipe for even the most novice! So beginner vegans enjoy your chips and dip! I have served this to a bunch of my husband’s friends and they never new the sneaky truth. Nor did I tell them. And it will stay that way.

INGREDIENTS:

  • 4 tbsp Olive Oil
  • 4 tbsp Garlic
  • 2 tbsp Onion
  • 2-4tbsp Kosher Salt
  • 1 tbsp Basil
  • 1 can Artichoke Hearts (drain & dice)
  • 1 block frozen spinach (thaw)
  • 5oz Block Vegan Mozzarella Cheese (diced) (I use Cross Your Heart)
  • 1/4 cup Tofutti Sour Cream
  • 8 oz. tub Vegan Cream Cheese (Tofutti or Galaxy)
  • 4 tbsp Vegan Parmesean (I only use Galaxy brand for this recipe)
  • 1 tsp smoked paprika
  • 1/2 tsp to 1 tsp red pepper flakes (to taste)

TIME TO COOK!

Take 4tbsp olive oil in bottom of saucepan and throw in garlic (i use alot lke 4 tbsp and the frozen kind in the little cartons is the best to use), some onion I use about 2 tbsp of dehydrated onions, kosher salt to taste (at least 2-4tbsp i use more), and basil at least 1 tbsp.

Heat until it starts to get a touch of brown on the garlic and then dump in a drained can of finely diced up artichoke hearts that were in water; mix. Then dump in the following after the mixture is warm:

  • 1 thawed frozen block of spinach,
  • 5oz or a half of a block of mozzarella flavored cross your heart vegan cheese diced into smaller cubes;
  • 1/4 cup tofutti sour cream (its vegan),
  • 1 whole 8oz container of tofutti cream cheese (its vegan); and
  • 4tbsp of vegan parmesean cheese.

Mix until mozzarella melts. I add more salt and basil at the end and a bit of red pepper (2 shakes) and 1 tsp of smoked paprika.

ENJOY!

NOTE: The nutritional is as follows (I did this myself so it may be a little off). For the whole thing (17.75 servings at 2oz a serving or 1/4cup) It is 35.5oz; 1670 calories, 136grams fat; 61.5 cabrs; 11.5grams fiber; Now by serving it is 94 calories, 7.7grams of fat; 3.5 carbs; 0.65 grams fiber; 1.9 protein, and 3 ww points (it can be 5pts for 2 servings so you save by eating in bulk lol). I eat it with corn chips and find one serving works with one serving of 10 round chips. Enjoy!