1960's Tater Tot Casserole

I used my 1960's camera filter- do you like?

As a vegan, I generally eat pretty healthy. Mostly because a lot of foods that are un-healthy are not vegan. But this recipe is definitely not healthy. Although it is filled with veggies, everything else in it pretty much cancels that fact out.

Tater Tot Casserole:
Modified from Snarky Vegan, see her recipe HERE.

Ingredients:

• 1 bag tater tots;
• 1 bag frozen mixed veggies;
• 2 cups soy milk;
• 1 container soy "ground beef" crumbles;
• 1 onion, diced;
  
• 2 tablespoons of flour;
• 7 tablespoons Earth Balance margarine;
• 1 bag Diaya Cheddar Cheese;
• Salt & Pepper; to taste;
• Garlic Salt to; taste.

How to Make:

1. First, to make the sauce: create a roux with the flour and 3 tablespoons of margarine.
2. Once that is browned, remove from heat and slowly add soy milk.
3. Once the soy milk is all added- place back on medium heat and stir constantly until thickened.
4. In a large casserole dish pour in: frozen veggies, beef crumbles, onion cheddar cheese and spices.
5. Pour your white sauce over the top of the casserole.
6. Then add 4 tablespoons of margarine in each corner of the casserole.
7. Arrange your tots on top to cover the dish.
8. Cook at 375 for one hour.

By the time this beast emerges from the oven you will most likely burn the roof of your mouth off because you can no longer wait to eat it. We doused our casserole in Siracha and ketchup as well.

Black Bean Dip

Side view so you can see all the gooey-goodness inside!

You would think Paula Deen would be the anti-Christ when it comes to vegan food, but this weekend, when looking for a perfect game day snack, Ms. Deen's recipe came to the rescue. A few vegan modifications and it was just as delicious as any butter-laden recipe she has!

Black-Bean Dip
You can find Paula's recipe HERE.

Here is how I made it:
Ingredients:

• 2 cans black refried beans;
• 1 tomato, diced;
• 1 can of black olives, diced;
• 1/2 an onion, diced;
• 1 small can diced peppers (you can choose how hot you want these)
  
• 1 packet spicy taco seasoning;
• garlic salt, to taste;
• cayenne pepper to taste;
• 1 tub Tofutti cream cheese;
• 1 bag Daiya vegan cheddar cheese.

How to Make it:

1. Mix your beans, tomato, black olives, onion, 1/2 bag of Daiya cheese, taco seasoning and spices in a bowl;
2. In a casserole dish, cover the bottom with cream cheese (Paula says to grease the dish with butter- but this step is unnecessary!);
3. Next, layer on the black bean mixture.
4. Sprinkle remaining cheese on top.
5. Bake at 350 degrees for 30 minutes- until bubbling.
6. Serve hot.

You can make this without the vegan shredded Daiya too- just put some tin foil on top to protect the beans. Sure to appease even the most macho football fan!

Chocolate Pumpkin Muffins

Perfect for a fall brunch!

I usually hate fall and winter but every once and a while you will get a sunny, warm day that feels just like summer with the added bonus of beautiful fall foliage that makes me semi-somewhat-kinda like fall. Those days just call for a fall treat.

Chocolate Pumpkin Muffins:
I adapted this recipe from Isa Chandra-Moskowitz's recipe HERE.

The changes I made included:

• Instead of a loaf pan I used a muffin tin (the kind that makes MEGA size muffins- it made 6)
  
• Instead of: 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves = I just added pumpkin pie spice to the same ratio.
• I added a 1/4 cup more sugar because I like my chocolate SWEET!
• I added a few more chocolate chips because you can never have too many of those!
• I used vegetable oil- not canola or coconut.
  
• The muffins take about 20 minutes- a lot less time than the loaf recipe, so watch the clock!

These muffins are SO MOIST. They literally melt in your mouth. And the semi-melted, gooey chocolate chips are amazing. Don't expect a chocolatey-cupcake type flavor though, the chocolate is much more subdued so you can taste the pumpkin.

The Black and White Cookie

Thank God I gave some of these away or I may have not been able to button my pants on Monday.

Almost every other weekend I make homemade cookies to snack on during the week. This weekend, I was missing my sister in New York so I decided to make Isa Chandra Moskowicz's vegan black and white cookie. This was completely her recipe, so I can't claim it as my own- you will just have to drool over the picture or buy her cookbook: "Vegan Cookies Invade Your Cookie Jar."

For as fancy as they look though, I will tell you- they are easy to make!

Taco Salad

I know, my avocados could have ripened longer

I am a sucker when it comes to a good taco salad. My co-worker always brought in this amazing looking gluten-free taco salad that I would drool over every day as I ate my measly can of soup, or whatever I dragged out of the cupboard, so I decided I HAD to make for myself. It was amazing. And the best part about it; is that it is good hot or cold so it is perfect for lunches at the office!

Taco Salad
INGREDIENTS: (you can really put whatever you want in your salad, these are just my favorites)

• 1/2 box white quinoa, cooked
• Tofutti Sour Cream
• Avocado
• Taco Sauce (this is like the dressing- could use salsa too)
• Shredded Lettuce
• Black Beans
• Diced Tomato
  
• 1 Small Can of Black Olives
• Approx. 1/2 Bag Frozen Corn
• Fake Meat (I used baked tofu, but ground crumbles or seitan or chik'n work well too!)

DIRECTIONS:

1. After the quinoa is cooked, I spread it on a cookie sheet and either pat it dry (if I am in a rush) or stick it in the oven, to dry it out a bit. I hate when quinoa is mushy and dense with water.
2. Then get a giant casserole dish or tupperware to layer your salad (any order is fine, just make sure the lettuce is at the top so it doesn't get soggy): Quinoa, corn, black beans, tomato, olives, meat, avocado, sour cream & lettuce!
3. You can either eat it now hot or put it in the fridge and eat it as a cold salad the next day!

This recipe is amazing because it is also SUPER protein punch! Between the protein in the beans and quinoa - any vegan is set for the week!

Roasted Chickpeas- A Healthy Alternative to Chips or Popcorn

Chickpeas for all!

Our apartment goes through chips and cookies like its our job. We love snacking, and usually... it is on the unhealthiest things. I needed to find a healthy alternative that still would fuel our craving for something salty and crunchy. Enter: Roasted Chickpeas.

Roasted Chickpeas
INGREDIENTS: (serving size: 4 large snacks)

• 2 cans of garbanzo beans- drained and patted dry;
• Olive oil;
• Salt to taste;
• Any spices you want to flavor your chickpeas with, I used: Cayenne Pepper, Salt, Pepper, Cumin, and lime.

DIRECTIONS:

1. Pre-heat your oven to 420.
2. Scatter your chickpeas on a cookie sheet (or 2) with a little bit of olive oil.
3. Place in oven and bake until they are dried out and crispy (anywhere from 30 minutes to an hour depending on how "done" you want them)

WARNING: Chickpeas like to pop in the oven...If they start to get out of control, or you like to keep your oven sparkling clean, turn down the temp and cook longer on lower heat. You can also cook them in a skillet but then you have to stand there the whole time!

4. Last, take the chickpeas out of the oven, and while they are still warm, toss in a bowl of your favorite spices. Then enjoy with your favorite movie. :)

I loved this recipe because it is ridiculously easy and cheap and also you can switch it up with Mexican spices, Italian, something sweet...whatever your taste that day is!