Maple-Pecan-Crusted Vegan Chicken

Ingredients:

2 tablespoons margarine
1/4 teaspoon crushed pink Himalayan salt
1/4 teaspoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon olive oil
2 tablespoons maple syrup
1/3 cup crushed pecans
2 cups of your favorite vegan chicken

Directions:

In a cast-iron skillet, melt the margarine over medium heat then add the salt, brown sugar, ginger, and olive oil. Mix that together.  Stir in the maple syrup, pecans and turn the heat down to low. Wait for it to bubble then add your vegan chicken. Flip it a few times to get it coated and then let your chicken simmer in the maple syrup mixture.  Cook for 2 to 3 mins then flip and cook another 2 to 3 mins. The kitchen will smell AMAZING.  You know the chicken is done when you have a golden brown crust on the pecans.

Recipe by:  Annie & Dan Shannon authors of the Betty Goes Vegan cookbook.
Photo by:  Laura Spear

Spicy Cheezy Vegan Popcorn

Ingredients:

• ½ cup olive or canola oil
• 1 cup unpopped popcorn kernels
• ½ cup nutritional yeast
• 1 T. cayenne pepper
• Salt, to taste

Preparation:

1. Heat oil in a 3-quart stock pot (or bigger) over medium-high heat.
2. Add popcorn kernels, cover.
3. When kernels begin to pop (after about 45 seconds), shake pot every few seconds to toss kernels, making sure that the lid stays closed.
4. After most of the kernels have popped, turn off heat and let pot rest for about twenty seconds to ensure that all corn has popped before opening the lid.
5. Pour popcorn into a large bowl. Add nutritional yeast, cayenne and salt, mixing well.

If you have an air popcorn popper like we do you can skip all the stove top directions and just pop the popcorn in your popper add the nutritional yeast, cayenne, and salt. Mix well. 

Recipe from about.com, Photos by Laura Spear

Bon Appétit,

Spicy Sushi Rolls with Avocado and Cucumber

Makes 4 rolls

1/4 cup vegan mayo
1/2 to 1 tablespoon sriracha chili sauce
4 sheets of nori
about 3 cups prepared brown sushi rice
1 avocado, peeled, pitted, and sliced
1/2 cucumber, peeled, halved lengthwise, seeded, and sliced lengthwise
1/2 small carrot julienned
soy sauce for serving
wasabi paste for serving
pickled ginger for serving

Directions:

in a small bowl, combine the mayo with 1/2 tablespoon of sriracha. Taste and add more to your liking, we like it spicy!

Place a bamboo sushi mat on a clean surface, with the sticks in the mat parallel to you. Place a sheet of nori on the mat, shiny side down, shorter edge toward you. Have a shallow bowl of water nearby. Dampen your hands in the water, shaking off the excess moisture. Using your fingers to press about 2/3 cup of sushi rice onto the nori, covering 2/3 of the sheet closest to you (if the rice sticks to your hands redampen them in the water). Drizzle about 1 tablespoon of the mayonnaise mixture on top of the rice in a line parallel to you, about 1 inch in from the closest edge. Top the mayo with 1/4 of the avocado, 1/4 of the cucumber, and 1/4 of the carrots.

Holding the fillings firmly in place with the fingertips of both hands, use both thumbs to lift the edge of the mat closest to you up and over, enclosing the fillings. Squeeze gently to make a compact roll. Raise the end of the mat slightly to avoid rolling it in with the nori, and continue rolling, squeezing occasionally, until the sushi is completely rolled in to a tight cylinder. If necessary, dampen the end of the nori to help it seal, then allow the roll to sit for a minute or two. Slice the roll into 8 pcs with a sharp, lightly moistened knife. Repeat with the remaining ingredients, making 4 rolls total. Serve the sushi on a platter with soy sauce, wasabi, and pickled ginger.

Recipe from the book "Skinny Bitch in the Kitch" Photos by Laura Spear

Bon Appétit,

Brown Sushi Rice

Makes about 3 cups

1 cup short grain brown rice
2 cups water
3 tablespoons seasoned rice vinegar (I used garlic but there are many choices available)

Directions:

In a 2 quart saucepan over high heat, combine the rice and water. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 45 minutes. Remove from heat and let the rice stand, covered, at least 10 minutes.

Turn the cooked rice out into a large shallow bowl or dish. Use a rice paddle or spatula and a slashing motion to spread the rice evenly in the bowl ( don't toss because the rice will get gummy). Drizzle the rice vinegar over the rice. With the same slashing motion, mix until the grains are coated and glossy. Cover with a damp kitchen towel and cool at room temperature until the rice is cool enough to handle ( do not refrigerate). Once cool, the rice will remain the right texture for making sushi for several hours.

Recipe by Rory Freedman and Kim Barnouin Authors of "Skinny Bitch in the Kitch". Photos by Laura Spear

Bon Appétit,

Vegan Italian Pasta

 

Ingredients:

• 1 1/2 cups shell, bow-tie or corkscrew pasta (I used wacky mac noodles)
• 2 cups broccoli, chopped
• 1 cup cauliflower, chopped
• 1 cup sliced fresh mushrooms
• 1 6 ounce can artichoke hearts, drained and chopped
• 1/2 cup chopped onion
• 1 cup Italian salad dressing
• 3/4 cup sliced black olives
• 1 tomato, chopped
• 1 avocado, chopped

Preparation:

Cook the pasta according to the package directions. Drain and rinse with cold water. Drain well. In a large salad bowl, combine the pasta, broccoli, cauliflower, mushrooms, artichoke hearts and onion.
Toss with the dressing, then cover and chill for 4 hours.

Before serving, toss the salad with the olives, tomato and avocado.

Recipe from about.com vegetarian food, Photo by Laura Spear

Bon Appétit,

Vegan Chocolate Chip Cookies

  

Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

*Note i tripled this recipe and froze the left overs to have cookies ready to bake anytime i want!

Recipe is by Post Punk Kitchen, Photos By Laura Spear

Bon Appétit,

Tea Sandwiches with Fresh Herbs - Sundried Tomato & Basil Seasoned Tuna Medley

 

     

Perfect for all occasions – these delightful bitefuls are easy to make, easy to serve and even easier to eat. Take the time to find the freshest herbs as they are used in both the filling and to decorate the tops of each mini sandwich. 

Servings: Makes about 135 mini cocktail or tea sandwiches

Ingredients

1. 30 slices best-quality firm white sandwich bread
2. Best-quality mayonnaise for spreading
3. 1 5-ounce can Easy Peel Sensations Sundried Tomato & Basil Seasoned Tuna Medley
4. About 1 bunch each of very fresh basil, flat-leaf parsley and dill

Directions

1. Very thinly spread one side of each bread slice with mayonnaise.
2. On 15 of the bread slices, spread about 1 scant tablespoon Easy Peel Sensations Sundried Tomato & Basil Seasoned Tuna Medley over the mayonnaise. (Do not be tempted to add too much, or it will ooze out of the sides when sliced into little sandwiches.)
3. On 1/3 of the bread slices, place several small basil leaves (no stems) in a single layer, to cover the tuna spread, but not overlapping. (If the basil leaves are large, hand tear them into smaller pieces and remove the stem and tough vein, if necessary.) Repeat with the parsley leaves (no stems) on the next 1/3 of the bread slices. Use the delicate dill fronds (no stems) on the remaining tuna-spread bread slices.
4. Top with the 15 remaining bread slices. Using a very sharp or serrated knife, remove the crusts from each sandwich. Now cut each sandwich into 9 neat (1-inch) squares. (The trimmings are the chef’s treat.) The sandwiches can be prepared a few hours ahead, covered with plastic wrap and refrigerated. Bring back to room temperature before serving.
5. Just before serving, place a tiny, perfect fresh herb leaf or frond on top of each little sandwich square (each herb matching the filling, of course).
6. Arrange the tiny sandwiches on a serving plate and serve.
* note I cut my bread into quarters so that the sandwiches would be a bit larger. If you quarter them this recipe makes 76 sandwiches.

Bon Appétit,

Recipe from Bumblebee.com photos by Laura Spear

Shrimp Pasta

This was a quick and easy recipe that my husband whipped us for us last night for dinner. I'm feeling a bit under the weather so Scott took over the kitchen for me and did an excellent job on this meal. It was creamy and perfect! Scott even took the leftovers in his lunch today to work (and my husband is NOT a big leftovers person)

Top photo is without the shredded cheese, bottom photo with with the shredded cheese.

What You Need

1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 lb. uncooked medium shrimp, peeled, deveined
4 tomatoes, chopped (1-1/3 lb.)
1/2 cup fresh basil leaves, chopped, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 lb. fettuccine, cooked, drained
1/4 cup KRAFT Finely Shredded Italian Five Cheese Blend

Make It


POUR dressing over shrimp in bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

ADD tomatoes and 1/2 the basil to same skillet; cook and stir 3 min. Stir in cream cheese until blended. Add shrimp; cook until heated through, stirring occasionally.

PLACE hot fettuccine on large serving platter; top with shrimp mixture. Sprinkle with remaining chopped basil and shredded cheese.

Recipe by Kraft Foods, Photos by Laura Spear



Fun Fish Sandwiches

Ingredients


1 package (21 ounces) frozen crunchy breaded fish fillets

1/2 cup mayonnaise

1/4 cup prepared ranch salad dressing

2 tablespoons sweet pickle relish

1/4 teaspoon garlic powder

12 slices white bread

6 slices process American cheese

6 lettuce leaves

Directions

Prepare fish fillets according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, ranch dressing, relish and garlic powder; spread over six slices of bread. Place two fillets on each slice.

Top with cheese, lettuce and remaining bread. Using a 3-1/2-in. fish-shaped cookie cutter, cut two fish shapes from each sandwich. Serve immediately. Yield: 6 servings.

Note: This recipe was tested with Van de Kamp's frozen crunchy breaded fish fillets.
Recipe and photo by taste of home

Chocolate Chip Banana Walnut Cake (Veg and Vegan)

Ingredients:



Dry

2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon egg replacer
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg



Wet

1 cup mashed bananas (apprx. 2 large very ripe bananas with some brown spots, mashed on a plate using the back of a fork)
1 cup coconut milk
¾ cup canola oil
1 ½ teaspoons vinegar

1 tablespoon pure vanilla extract

Mix In's

1 cup chocolate chips (vegan)
1/2 cup chopped walnuts
sifted powdered sugar for garnish (optional)



Procedure:

1. Preheat oven to 350 and oil a loaf pan.

2. Whisk together dry ingredients in a large bowl.

3. In a separate medium bowl, puree wet ingredients with a whisk until thoroughly combined.

4. Pour wet mixture into dry and whisk quickly to combine. Fold in chocolate chips and walnuts with a spoon or spatula. Spread batter evenly into prepared loaf pan and bake for 20 minutes. Rotate, and bake for another 20-35 minutes, or until skewer comes out slightly crummy/clean.

5. Let cool then sift with powdered sugar (if using)
 
Recipe by Chef Chloe, Photos by Laura Spear

Vegetarian Chili With Couscous (veg and vegan)

2 cups Whole Wheat Organic Couscous
2 1/2 cups of water
1/2 tsp of salt
2 tsps of butter (I use vegan margarine)
1 can of Kidney Beans, drained
2 cans of Vegetarian Chili (I use Amy's Brand)

In a medium saucepan bring the water, salt, and butter to a boil.

Add the couscous and the can of kidney beans, stir until well mixed.

Cover and remove from heat.

Add the can of vegetarian chili, mix well.

Cook on low heat until chili is heated through.

remove from heat and serve.

For added spice you can add hot sauce, or chili sauce.  I added a drizzle of chili sauce to mine.

Recipe and Photos by Laura Spear

100% Whole Grain Wheat Bread (Veg and Vegan)

Easy Fresh Whole Grain Bread is just a few steps away! I'm making this bread to use for my kids lunches this week. If you have a kitchenaid mixer then you can save yourself a lot of time on this recipe, please see my note at the bottom.

2 3/4 cups of hot water

1/3 cup of oil, olive is fine

1/4 cup of raw sugar

2 tablespoons molasses

1 tablespoon salt, sea salt is good

7 1/2 cups (max) of 100% whole grain wheat flour

2 tablespoons of dry active yeast



Directions:

Place the first five ingredients in the bowl and mix.

 Add: 2 Cups 100% whole grain wheat flour. Mix, then add 2 tablespoons of dry active yeast. If your not sure about your yeast proof it in a little warm water first.

 Add: 4 cups of 100% whole grain wheat flour.

Mix until the consistency is some what even. Then continue to slowly add flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.

When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double when using a heavy mixer.

Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.

Mix again just enough to knock it down at least close to the original size.

Drop the dough on a floured surface so you can work the dough and shape it. Roll it in the flour and shape it in your hands to make a nice ball getting enough flour on it so it isn't sticky.

Divide the ball in half and do it again.

Shape the loaves by turning the dough under it's self over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top.

Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven)

When done turn the bread out of the pan to a rack to cool. You can eat it right away. Don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.


Note: I used my kitchenaid electric mixer with the bread hook to do all my kneading.  After it was well mixed i let the bowl sit until the dough had doubled.  Then I used the hook again.  Cut it to fit my two loaf pans, shaped it and then let it rise in the pan until doubled.  Then I baked it.  Easy.

Recipe from Vegweb.com Photos by Laura Spear

Frankenpeppers (vegetarian and vegan)

This is such a cute recipe for fall and halloween! My kids went nuts for these when I made them for dinner.  I used the left over ones by putting them in containers for the kids to take to school for lunch, they were so excited to show their friends! This recipe is a GREAT way to get your kids to eat their vegetables and have fun while doing it!

6 small bell peppers (any color)
8 oz of whole wheat spaghetti
4 tbs creamy peanut butter plus more for assembly (I used almond butter)
2 tbs soy sauce
2 tsp sesame oil
1 clove of garlic minced (i use organic jarred minced garlic)
1 tsp of rice vinegar
1 cup diced cucumber
2 finely diced roma tomatoes
1 tsp red pepper flakes
3 slices of white or yellow cheddar cheese (I used veggie slices)

1. Slice the tops off the peppers and scoop out the seeds and veins.  Chop the flesh from the tops and set aside to add to the cooked pasta.

2. Cook the whole wheat spaghetti according to the package directions, drain, and reserve 1/2 cup of the cooing liquid. Rinse the spaghetti under hot water, then drain again.

3. Place the peanut butter, soy sauce, sesame oil, garlic, rice vinegar in a large bowl. Whisk in the reserved 1/2 cup of hot pasta water until mixture is smooth. Stir in the spaghetti until coated with sauce. Fold in the cucumbers, tomatoes, red pepper flakes and the reserved chopped bell pepper.

4. Cut 6 mouth shapes, nose shapes, and eye shapes from the slices of cheese using a knife. A straw works well for the eye shapes.

5. Adhere the mouths, noses, and eyes using a dab of peanut butter to the face of the pepper. 

6. Fill each pepper with the spaghetti mixture and serve.

Recipe by Vegetarian Times  Photos by Laura Spear

Chipotle Chicken Quesadillas

INGREDIENTS


3 tablespoons olive oil

1/2 red bell pepper, cut into thin strips

1/2 large onion, thinly sliced

1/2 cup frozen corn

1 1/2 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese (2 oz)

1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)

2 tablespoons chopped cilantro

6 (8-inch) Old El Paso flour tortillas

6 tablespoons Old El Paso Salsa

DIRECTIONS

1. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.

2. Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.

3. Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.

Recipe by Ortega, Photo by Laura Spear

Grilled Turkey and Bacon Panini

1 loaf of Ciabatta bread (sliced down the middle and in half)
sliced pepperjack cheese
tomato, sliced
fresh pepper
bacon
lettuce
honey mustard
panini grilling oil
garlic salt
garlic powder

After slicing the Ciabatta bread line a baking sheet with a small amount of panini grilling oil, sprinkle a small amount of cracked pepper, garlic salt, and garlic powder in the oil. Lay the Ciabatta bread in the oil with the crust in the oil. Bake until warm and lightly golden. 

Layer the sliced pepperjack on the warm bread, add the turkey, lettuce, bacon, tomato, pepper on the bread. Top with fresh pepper, add the top onto the bread.

Recipe and Photo by Laura Spear

Shrimp and Spinach Sandwiches with Tomato Mayonnaise

This is an easy lunch that the kids love!!!!!

Makes 2 portions

4 slices of whole-grain bread
softened butter
handful of spinach
1/2 cup small peeled cooked shrimp
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tomato, seeded and diced (optional)
paprika (optional)

Spread two slices of bread with butter and arrange the spinach on the bread.
Mix the shrimp together with the mayonnaise and ketchup, mix in the tomato (if using), and spoon onto the spinach. Sprinkle with the little paprika. Sandwich together with the remaining bread, cut into quarters, and trim the crusts.

For kids use a fun shaped sandwich cutter!!


note: I used both optional ingredients when I made this
note: The dinosaur sandwich cutter is available at Walmart

Recipe by Annabel Karmel from the Lunch boxes and snacks cookbook, Photos by Laura Spear

Cranberry Walnut Chicken Salad

I absolutely love the packaged South Beach Diet  cranberry walnut chicken salads that you can by at the supermarket. So I did a few combinations and came up with this, which I think is yummy!

4 cups Cubed Chicken Breast
3/4 - 1 cup Mayonnaise (depends how much you like mayo)
1 cup dried cranberries
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup walnuts
1 teaspoon Cilantro

Toss together all ingredients in a large bowl until combined well.

Serve:
By itself
on lettuce or spinach
on bread
on bread with lettuce
in a pita
with pita chips

Recipe and photos by Laura Spear 

Smoked Salmon and Cucumber Bagels

I make this for my husband Scott to take to work and he loves it! 

Bagel 

Cream Cheese

Cucumber, sliced

Smoked Salmon

Dill ( I used pampered chef)

fresh pepper 

Spread a good layer of cream cheese on the bottom of the bagel

top with three slices of smoked salmon (it doesn't take much)

add cucumber slices

top with dill and cracked pepper

Recipe by Annabel Karmel from the Lunch boxes and snacks cookbook, Photos by Laura Spear