Tag Archives: garlic

Fillo Primavera: Veggie and Cheese Filled Pastries

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Appetizers, Meatless Monday Desserts, Meatless Monday Family Dinners, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

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

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

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

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

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

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

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.

________________________________________________________________________________________________

XOXOX,

The Hippie Gypsy

Veganized Chicken, Broccoli, Ziti Dish with an Alfredo Sauce

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

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

Easy BBQ Seitan on Pretzel Rolls

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

One of my fave things as a kid was getting to grill with my dad in the summer. I would swim in our pool all day and then stand next to my dad in my bathing suit and side pony tail as he would grill hamburgers, hot dogs, chicken, brats, and steak tips. Fast forward 25 years and I am vegan. Last year I discovered the Tofurky Beer Brats which taste on point despite a slightly herb hued green in them and are grillable which is amazing because most things (my husband has learned) fall apart on the grill if they are stamped “vegan”. So what about things like ribs and steak tips and BBQ chicken? I have not figured out any grillable options yet but I have 2 very yummy bbq sauce smoky flavored options still that you can cook indoors. One is Morningstar Farms BBQ Riblets which remind me of those school lunch riblet sandwiches without the yucky fat hard chunks in them. This Seitan recipe below though is my smoky sweet version of a bbq chicken sandwich or even a pulled pork sandwich that you can make at home in your kitchen and dream of the summer heat filling your backyard. And it only takes a few minutes to prepare after the rolls are done!

Spring has sprung so let’s make those dreams a reality folks!

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Smoky, Sweet BBQ Seitan on Pretzel Rolls

Ingredients:

Vegan Pretzel Rolls ( I use this recipe by Guy Fieri: http://www.foodnetwork.com/recipes/guy-fieri/pretzel-rolls-recipe/index.html )

Organic Vegan BBQ Sauce

1 tsp Liquid Smoke

1 tbsp Agave Nectar or Honey (if you are a vegan that eats honey like me)

1 package West Soy Seitan Strips or Cubes (Strips work better in a sandwich but you can chop the cubes for a “shredded/pulled pork style”)

Olive Oil

Garlic (I use chopped frozen)

Kosher Salt

Pepper

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Place olive oil and 1 tsp of salt in a frying pan over medium heat. Olive oil should thinly cover the bottom of the pan and you can always add more by the teaspoon if you need it. When it bubbles, add seitan and pepper to taste. Then add garlic to taste. I use at least 1/2tbsp. Heat until there are some brown bits forming on the bottom. Then squeeze in a tbsp of agave and 1 tsp of liquid smoke. Toss until well combined. Add BBQ sauce until well covered. Toss lightly and place on warm rolls. Serve hot. Enjoy!

For a Whole Meal: Add the Farro Salad and finish it off with the Fourth of July Trifle we made last year and it will be perfect for a summer party! 

Optional Add Ons: Add sliced tomatoes, lettuce, some pickled jalapeno, and melt on Daiya Havarti cheese.

XOXOX, The Hippie Gypsy

My Vegan Easter Dinner Menu

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

Being Vegan at Easter is a strange situation. Easter is about honoring a man who died for our sins and the celebrations of compassion, faith, rebirth and yet we kill animals to celebrate. Does that mean the ham is supposed to be Jesus and we are just reenacting this whole mess, like at church how we eat the bread and call it the body of Christ? Kinda odd how us humans do things isn’t it? At least the Eucharist is vegan. I think.

Last year we skipped the normal brunch with my family because of some internal issues with the family and my wedding was about to happen. It was a crazy time. This year we are doing a dinner at the parents house. My husband lives for these events because he can feast on meat and cheese (even though he is lactose intolerant) until he passes out in a food coma. I however know that at these events it is a time to cook the night before or analyze menus of possible “brunch” spots for weeks so that I can call and preorder my veganized entrée. I preorder now in most cases because certain parts of my family get very irritated with my vegan ordering and the fact I always end up explaining “why” I am vegan. I don’t mind telling the story (because it was a health issue and not some factory farm scary story) but I have learned that it makes a very sensitive issue (food) a more sensitive issue to those that may already be hyper aware of poor eating habits and their own choices that they are silently sensitive of.

So this year is good because I am bringing my own food to my parents and that is the easiest way to guarantee I eat well on a holiday. Although I must note my mother has become quite the vegan friendly chef and is constantly finding new vegan foods and recipes for me. Once I got the green light, I then fell into a confused panic. What do I substitute for the traditional Ham dinner? I could’ve made a killer brunch but a ham dinner? That is hard.

So I inventoried several traditional Easter Dinner “Menus” and picked items that were the most common:

  • Glazed Ham
  • Parker House Rolls
  • Scalloped Potatoes
  • Cooked Asparagus
  • Cooked Carrots
  • Salad

When I took a look at this menu I thought this is easy to veganize except for the ham (and I am not much for Asparagus but whatever), and the ham is always a staple. Which was my original debacle. Some serve Lamb instead but I was hard pressed to find a faux lamb roast on a few days notice either. So I decided I will recreate every item on this menu with a vegan option recipe and I will have to figure out something for that rich sweet and salty ham. I could be simple and just throw in a roast of any sort. A field roast from the refrigerated section or a Gardein Holiday Roast but no, no, no… I am going to master this with an option that will be just as filling and tasty and will harmonize with this spring Easter theme without being too Hippie/Crunchy/Healthy since it is an indulgent feast we are having, no?

Let us start with our cooked veggies.

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Maple Glazed Carrots

Ingredients:

1 package Peeled Baby Carrots

3 tbsp olive oil or an olive oil sprayer

1/4 cup maple syrup whisked with 2-3tbs of water

Kosher Salt

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Preheat Oven at 425degrees. Spray carrots with olive oil or toss in olive oil and place in a roasting pan or in a cake pan if you don’t have one. Sprinkle with salt and then use a basting blush to baste carrots with syrup/water mixture. Once all are basted drizzle any excess over the whole pan of carrots. Roast until brown and soft.

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Braised Asparagus

Ingredients:

1 bunch fresh asparagus

3 tbsp olive oil or olive oil sprayer

kosher salt

ground black pepper

1/8 cup dehydrated minced onions

1/8 cup water

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Preheat oven to 425degrees.

In a pan bring brown onions by heating water and oil and a pinch of salt together on medium low. Once the onions are lightly browned toss in asparagus salt and some ground pepper to taste. Once the asparagus is lightly seared on one side transfer to the oven in an oven safe dish until tender.

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Chopped Tomato Basil Salad

Ingredients:

1/4  Bunch of Fresh Basil

2 tbsp Dehydrated Minced Onions

4 Tomatoes (freshly diced)

1/4 cup Balsamic Vinegar

1/2 cup Olive Oil

1tbsp Kosher Salt

1-2 tbsp Granulated Garlic or Minced Frozen Garlic

2 tbsp Agave Nectar

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Toss shredded basil, diced tomatoes, and onions in a medium mixing bowl. In a separate small bowl whisk together all other contents until combined. Then drizzle over the tomatoes until covered and toss. I rebalance the vinegar oil combo each time I make this so please feel free to play with it or just by a simple balsamic dressing and add garlic and agave after! After everything is combined place in fridge to marinate for at least 30minutes. Serve cold.

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Scalloped Potatoes

scalloped potatoes 2

Ingredients:

1 small bag of white, red, or purple potatoes (about 2 lbs)

1/2 Earth Balance Buttery Stick

1 cup Soy or Almond Milk

1 block Daiya Havarti Cheese

1 bag Daiya Mozzarella Cheese

Kosher Salt

Ground Pepper

Thyme

___________________________

Preheat the oven to 350degrees.

Gather a casserole or Pyrex dish that is decorative enough that you would serve this in. I use a circular Pyrex dish that looks similar to a pie plate. So you can see the layers.

Next you need a large mixing bowl, potato peeler, knife, chopping board/mat, and mandoline.

First grease the casserole ban using the earth balance and take the rest and place it in a microwave safe container with the milk. This will be microwaved until the butter is melted and then whisked until combined right before you place the contents in the oven.

I half peel the potatoes so then have some skin. You can fully peel if this is your preference. I then slice them on the mandoline at a varied size between paper-thin and the 2nd thinnest setting. Placing the discs of potato in a mixing bowl and sprinkling them with salt from time to time.

Next, begin layering the potato discs into the casserole. I overlap them on the edges and work around the edge and in a circular motion spiraling to the center. When I get to the center I sprinkle the layer very lightly with salt, pepper, and mozzarella cheese and then do another layer spiraling outward with potatoes again. The next payer I alternate the sprinkling to simple the havarti cheese which I pinch small amounts of and sprinkle on and do a layer of thyme. No salt or pepper this time. Then another layer and we alternate back to the salt, pepper, and mozzarella. This goes on until you reach the top layer which gets a little of each sprinkle topping and then the warm milk mixture is poured on top.

Place in the oven for 40-50 minutes. Let sit 2minutes. Serve hot.

scalloped potatoes

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Parker House Rolls

So I rarely suggest a recipe I have not tried or invented myself but my mother seems to be able to buy Parker House Rolls in Charlestown so I never make them (oh and Charlestown is a Boston Neighborhood known for bank robbers where my family lives but they don’t rob banks, see the movie “The Town” with Ben Affleck, it is not the same as Charleston in South Carolina; different accent, different tea). So I looked through the web and found one recipe I found trusty and delicious and that looked like what my mother so successfully procures for the holidays.

Here is Veganize Everything’s blog recipe on Parker House Rolls: http://veganizeeverything.blogspot.com/2012/01/vegan-parker-house-rolls.html

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Now for the ham. This has literally taken days for me to figure out. I am not going to lie, I probably should’ve given out some silly note to just go buy a Field Roast. I also found a Vegan Ham Roll along my journeys so those that love ham feel free to find it online or at your local Natural Foods store. I however was continuing my journey until I stumbled upon this site: http://kblog.lunchboxbunch.com/2009/11/definitive-vegan-stuffing-post-recipe.html . It made me realize that I could do a lot with a vegan dish I just learned to make: Seitan! Or as my husband likes to joke “that Satan stuff”.

I buy the West Soy Seitan Cubes to make Seitan Marsala. So why not make a smoky, sweet ham version? I think we will. You will need the Seitan cubes, maple syrup, pineapple, and maybe some liquid smoke I imagine.  So I looked through some recipes and this is my version of Easter Dinner’s Main course.

Smoky, Sweet Easter Seitan Dinner

Ingredients:

Olive Oil

Kosher Salt

Ground Black Pepper

1 Package West Soy Seitan Cubes

1 can crushed pineapple (optional)

1 tbsp Maple Syrup

1tsp liquid smoke

In a deeper frying pan place olive oil to cover the bottom of the pan. Toss in Seitan Cubes once the skillet is warm. Next sprinkle the seitan with salt and pepper to taste. Toss the seitan in oil with a spatula until lightly browned avoiding splashing the oil, then add liquid smoke and maple syrup. Allow to reduce slightly and carmelize, stirring constantly to avoid sticking. Then toss in crushed pineapple right before serving for a ham and pineapple vibe if you feel so inclined.

Enjoy!

Happy Pi Day! Try a Savory Pizza Pie today.

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

I have lots of pie recipes already on my page but I figured on “Pi” day we should post some more!

My favorite pies are always fruit pies but we cannot forget savory pies! I just tried Amy’s frozen Shepherd’s Pie and love it! The Tamale Pie is good as well, but not my favorite if I had to pick. Today in honor of “Pi” day I brought an Amy’s Vegan Shepherd’s Pie for lunch. I am very excited about it.

So if we think some more there are tons of “pies” in the world to make. Mud pies, cream pies, fruit pies, pot pies, meat pies, Quiche pies, and pizza pies! So in honor of Pi Day, below is my favorite Pizza Pie Recipe!

pizza 2

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Vegan Cheese Pizza Pie

1 refrigerated or home-made pizza dough

1/2 cup all-purpose flour

1/2 cup of Rao’s Marinara Sauce or Tomato Basil Sauce

1/4 Cup Shredded Fresh basil (you can use a few tbs of dried if you don’t have fresh)

1/2 to 1 bag of Daiya Shredded Mozzarella Cheese

1/4 to 1/2 of a block of Daiya Garlic Jalapeno Havarti

Olive Oil Spray (I have my own sprayer but you can buy it too)

Chili Garlic Infused Olive Oil or “Pizza Oil”

Kosher Salt

Granulated Garlic

pizza 1

I preheat my oven on 450degrees and place my pizza stone in the oven on the center rack. It is pretty important to get the stone as hot as possible. It make the crust crispier. If you use a pizza pan or a cookie sheet it will be softer but still delicious. If you want the exact stone I have, it is at Crate & Barrel. As you can tell I am a fan of them and I registered their for my wedding.

I then place some flour on a baking sheet and put my dough on top. I buy pizza dough from Whole Foods (frozen section) or a local grocery rather than make my own half the time because I am lazy lately. It is just as good since dough is usually just salt, water, flour, yeast.

I get both sides lightly coated with flour and get flour on my hands and start to stretch out the dough by placing my knuckles inside the center and gently rotating in a circle and stretching outward. Do not toss it or create holes by overstretching. You can also just hold the edge of the dough and shimmy around the edge letting the dough naturally stretch by hanging and rotating it .

When it is slightly thin in the center and still a little thick on the edges I sprinkle a small amount of salt on the stone and then place down my dough directly on the hot stone with the oven open. Please be careful while you do this. It will be hot in there. I pull the rack out slightly so that it doesn’t tip and I don’t have to reaching into the hot oven all the way. You can always remove the stone and place it on the stove top but its super hot and heavy.

I then lightly spray the dough with olive oil on top. Then sprinkle the edges with salt and garlic so the crust is seasoned well. If I have dry basil I will sprinkle the whole top with it for extra flavor in the dough.

I then place the tomato sauce in the center and spread it out with a spoon. Do not use too much sauce it will make the cheese to liquidy when it melts. It should appear thin in areas.

Now sprinkle the mozzarella evenly and lightly. I use between 1/2 and 1 whole bag per pizza depending on the size of the pizza. Use your own judgement but cover the pizza so that you can still see sauce. Then add the basil so it is thoroughly integrated across the cheese. I cut my basil up with herb scissors. I am pretty obsessed with them and use them often for a variety of things. The basil really brings out the right flavors in the Daiya so I always say basil is required!

Next pinch out small balls of the Havarti Daiya from the block and drop it on the pizza every inch or two. This really makes the pizza divine! it adds a little spice but makes the pizza appear beautiful like chunks of mozzarella have melted and browned on top.

Last drizzle with the pizza oil. I use one I got at Crate and Barrel but it is no longer for sale here is the review though. Here is a similar kind for sale online in the UK. All it is made up of is olive oil infused with chili pepper or cayenne pepper, garlic, oregano, and rosemary. You can always make your own. I will when mine runs out!

Now you just place it back inside the oven, close the door, and wait for the magic to happen. It takes at least 15minutes if not twenty. I just look for brown crust and bubbling top. It will look a little liquidy on top but when it cools it will be perfect. My test is to have brown spots on top and then the spatula going under the dough feels the dough is hard and crispy.

Take out, let rest 5minutes, serve hot, and enjoy!

pizza 3

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This is by far the best pizza recipe I have come up with in the last two years of trying. I am such a pizza snob now because of it. I cannot express how much my husband and his omni friends love my pizza. Please try it out on everyone and report back. This was my mission to make so I really want to hear your opinions, see pictures, and everything!

Much love, The Hippie Gypsy

Simple Farro Salad

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

So I recently started using my VeganXpress app on my iPhone more to go out to dinner. I found that at Uno’s I could eat many things but at Applebee’s I could eat pretty much nothing (they have both meat and dairy in almost everything even their veggie sides and salads). Last year Uno’s had a Farro Salad I loved on their small bites/apps menu. They have since changed it and added dairy and a bunch of other stuff that overcomplicates it but you can get the original one as a side order and double it. I was in love with it and decided to start making it at home and serving it with tortilla chips. My husband actually loves it and I bring it to family events where it is an absolute hit. So I decided to share it with you folks since it is now omnivore approved!

The farro can be hard to find but if you bug your local Whole Foods on twitter like I did, when they run out they will hold some for you when it comes back in :). Thanks to Whole Foods in Bedford, MA for that! They will also offer to help you with your vegan skills and show you around. Which I am going to take them up on shortly! I love the Whole Foods people!

So you take the farro and cook it. I use a steamer/rice cooker because I have two of them. I am obsessed with this tool and you should invest the $15-25 for one too. It is my favorite kitchen appliance and takes care of veggies and grains without any assistance. Best thing ever!

After the farro comes out put it in a mixing bowl and cover it and into the fridge it goes. I have these awesome Royal Prestige mixing bowls that are stainless steel with snap on covers. I would encourage everyone to get something similar.

When it is cold, you add the vinaigrette and veggies. I toss the tomatoes into the farro but I place the cucumbers on top so they don’t soak in the dressing. I have tried using celery in the past but it is too peppery in flavor for this dish, so keep it light with the cucumbers. Also don’t overcomplicate it and add too much, it will lose its flavor and nuttiness.

I then place it back in the fridge and let it marinate overnight or at least a few hours to settle. Then I bring it with me everywhere, keeping it cool, and serve with tortilla chips!

Farro Salad 1

SALAD RECIPE

1 package Farro (cereal grain)

Water

Salt

(2) Cucumbers

(2) Vine Tomatoes (juicy and deep red)

Add Farro, Water, and a pinch or two of salt to the steamer/rice maker and cook on brown rice setting. Check about 15minutes before it is scheduled to be finished as it may stick if overcooked. Place in a mixing bowl, cover, and place in refrigerator until cold.

While farro is cooling, chop tomatoes and place in a small bowl. Set aside.

Half peel cucumbers so that some green is still remaining, chop, place in a separate bowl. Set aside.

When farro is cooled. Mix in dressing (*recipe below). Then mix in tomatoes.

Place cucumbers on top but do not mix in until you are ready to serve. This will keep them from absorbing too much dressing.

Place back in the fridge and cover. Let sit overnight or for at least 2 hours to combine and settle in the marinade.

Serve cold with tortilla chips.

Farro Salad 2

*DRESSING RECIPE

(You can be lazy and buy a balsamic vinaigrette or you can make this. Up to you!)

Apple Cider Vinegar

Balsamic Vinegar

Olive Oil

Agave

Salt

Pepper

Dried Basil

Granulated Garlic

The directions for this recipe are tricky and not exact. I start out with equal parts oil and vinegar and then go from there. Whisk Whisk Whisk!

I find I add more vinegar in the end and I season to taste with the rest of the ingredients. I love garlic so I am generous with it. I add basil for aromatics and color but add it last and maybe about a tablespoon. The agave I whisk in to even out the vinegar.

I start with half ACV and half Balsamic but it is a balsamic vinaigrette in the end so you want that flavor to come through. I tend to add a few spoons of water to thin it out and will even toss in dehydrated onions if it’s a mostly adult group. Mess around with it and see what happens.

NOTE: Just be careful not to add too much to the salad I put it in and mix it at about 1/3 of a cup at a time until it is saturated well but not swimming. You don’t want any on the bottom that hasn’t absorbed. You can always bring more dressing with you if needed. It should be a fresh not soppy salad!

ENJOY!

OPTIONS: Add dehydrated onions to the dressing or top your salad with sliced avocado if serving in single servings!

Farro Salad 3

XOXOX, The Hippie Gypsy

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