Think Big: Chocolate Challenge Cake

Chocolate Challenge Cake

This is the story of my big cake.

I developed this recipe in one day, but in reality, it’s been part of my evolution for several years. The Chocolate Challenge Cake was inspired in part by my enduring love of baking and my will to want to figure things out. It was also influenced by things that happened while making my way through life. Long before we adopted a plant-based diet and were living in New Jersey, there was Harold’s Deli. They served big New York-style deli sandwiches and even bigger desserts. When a restaurant encourages you to share your food and you still take home enough for three days, you know it’s big. Bruce described their cakes accurately when he said they were the size of a tom-tom drum. The memory of a Harold’s cake had been sequestered in the recesses of my brain until a new restaurant opened up in our Delaware hometown. Their signature dessert is the Chocolate Challenge Cake that has four layers of cake, chocolate syrup and fudge-like frosting. True confession time: yes, we did order a slice. Since a portion of the proceeds go to charity, I felt it was my moral obligation to order the cake. One towering slice of this cake is big and tasty, but way too rich for what my body is used to. I left the restaurant feeling full from the cake and energized by the prospect of developing a plant-based recipe for a Chocolate Challenge Cake of my own. When I adapt conventional recipes into plant-based versions, I try my best to minimize certain ingredients like fat and refined sugar without compromising on taste. This recipe is what I call “plant-based” or vegan and is meant for an occasional indulgence. For the layers I used my chocolate-pumpkin cake recipe because the only fat comes from the milk and cocoa powder and is dense enough to support a thick frosting. The frosting is made with silken tofu, non-dairy chocolate and dates; the only refined sugar is in the chocolate. I couldn’t believe my eyes after I stacked the layers and piled on the frosting. The result was BIG — a dense choclolate cake with a dreamy fudge frosting that’s not too sweet or laden with excess fat. While this cake might look and taste like one heavy-duty dish of decadence, you won’t leave the table feeling weighed down. Thanks for being Vegi-curious.

Note: To make the cake as pictured, you will need to double the cake recipe and triple the frosting recipe. If you want to make a smaller-scale cake, simply make one recipe of both the cake and the frosting. The cake can be frozen by wrapping the slices in waxed paper, then placing in freezer bags. 

 Vegicurious Chocolate Challenge Cake
Make two recipes of the following cake:

2 cups soy, coconut or almond milk
2 teaspoons apple cider vinegar
1-1/2 cups granulated sugar  (1-1/4 cups was good)
2/3 cup pureed pumpkin
2 teaspoon vanilla extract
1 teaspoon almond extract, chocolate extract, or more vanilla extract
2 cups all-purpose flour (or whole wheat pastry flour)
2/3 cup cocoa powder (sift out lumps)
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350°F. Lightly grease two 8” baking pans and line bottoms with parchment.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, applesauce or pumpkin, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour batter into prepared pans. Bake 25 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool 10 minutes before inverting onto cooling racks.

Make three recipes of the frosting:

½ cup dates

12 oz. extra firm silken tofu
4 oz. non-dairy dark chocolate, melted
1 tsp. vanilla extract
¼ cup cocoa powder (optional)

Pour boiling water over dates and let soak about one hour to soften. Place dates and remaining ingredients in container of a high-powered blender and process until smooth. Refrigerate until thoroughly cooled. If you don’t have a high-powered blender, you could omit the dates and add granulated sugar to taste.

Assemble cake:

Place cake layer on cake dish with flat side facing up. Spread a thick layer of frosting on top (I used 4 large ice cream scoops.) Repeat with the next three layers. Place remaining frosting on top layer and spread on sides and top of cake. To frost the sides, drag the icing from the top and spread along the sides. (An offset spatula works best for this.) Refrigerate for several hours or overnight before serving.

 

 

 

 

22 Feb 2017

Bowled Over: Fennel, Farro & Fagioli

Fennel, Farro & Fagioli

Have you ever been “bowled over”? The term is synonymous with amazed or astonished. When I uploaded this photo of my Fennel, Farro & Fagioli it struck me how a dish of full of beans, fennel, farro and greens could have the ability to bowl me over. This recipe hits on so many aspects of a complete whole food, plant-based meal. It’s made with beans, greens, vegetables, whole grains and uses very little/no oil and salt. Who could ask for anything more? Bowl someone (or yourself) over today with a bowl of Fennel, Farro & Fagioli. Thanks for being Vegi-curious.

Fennel Farro e Fagioli
Makes 4 servings
1 small onion
1 small fennel bulb
1 carrot
1 celery stalk
4 garlic cloves
Olive oil (optional)
½ tsp. fennel seeds, ground
1 tablespoon tomato paste
3/4 teaspoon crushed red pepper flakes
3 cups white or red beans (or two 15 oz. can)
½ cup uncooked farro
3 to 4 cups water
1 teaspoon Better Than Boullion vegetable or “No Chicken” base (optional)
a few handful of arugula or other greens
Cut onion, fennel, carrot and celery into pieces. Process in food processor until finely chopped. Add garlic and pulse a few times.
Coat bottom of large saucepot with olive oil and heat over medium-high heat. (You could heat 2 tablespoons of water to omit the oil.) Add vegetables and cook until softened and lightly browned. Add ground fennel and red pepper and cook for 1 minute. Add tomato paste and stir to combine. Add farro, beans, water and bouillon. Bring to boil, then reduce heat to simmer. Cover and cook for 25 minutes. Add arugula during the last few minutes of cooking.

16 Feb 2017

Stay-at-home Romantic: Moroccan Eggplant Spread

Zalouk

When Valentine’s Day falls on a weekday and instead of making reservations you would rather make your own quiet celebration at home, you just might be a “stay-at-home” romantic. With a little advanced planning, you can enjoy this make-ahead, Mediterranean-inspired meal that will still taste fresh with a minimal amount of time spent cooking on Valentine’s Day. Today’s recipe is for Zalouk, a delectable spread made with eggplant, tomatoes and exotic Moroccan seasonings. I was introduced to Zalouk a few weeks ago at a nearby restaurant. Their version is tasty, but it contains quite a bit of olive oil. I wanted to come up with a version that is virtually fat free. I put a light coating of olive oil in a non-stick skillet before adding the eggplant and tomatoes, but you can add more olive oil if desired. You can serve it warm or at room temperature. My recommendation for an effortless Valentine’s Day meal that looks and tastes like you were cooking all day is to make the Zalouk and my Turkish Lentil Soup a few days ahead of time. Prepare this refreshing Fennel Salad right before dinner and round out the meal with warm pita wedges or a loaf of crusty Italian bread. Even if you don’t leave room for dessert, these miniature Pistachio Date Nests and a glass of bubbly are a sweet way to wind down your evening. Thanks for being Vegi-curious.

Morrocan Eggplant Spread (Zaalouk)

(makes about 2 cups)

Olive oil (optional)
1 large eggplant, skinned and diced
2 large tomatoes chopped
2 garlic gloves, finely chopped
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground coriander
Fresh lemon juice

Heat a non-stick skillet on medium-high heat. (You may lightly coat the skillet with olive oil.) Add eggplant, tomatoes, garlic, paprika, cumin, salt and coriander. Cook until eggplant and tomatoes are mushy and thickened, adding water if necessary to prevent sticking. Stir in desired amount of lemon juice. Serve warm or cold, as a side, a dip or a spread.

12 Feb 2017

Oh, My Darlings: Pistachio-Date Nests

Pistachio-Date Nest

I wanted to come up with a dessert recipe to go along with a Mediterranean-inspired Valentine’s Day dinner and the first thing that came to mind was Baklava. Baklava is made by layering phyllo leaves, brushing the layers with butter, sprinkling them with walnuts (Greek style) or pistachios (Turkish style) and pouring honey over everything when it comes out of the oven. I didn’t think a vegan version would do this iconic dessert much justice, so I incorporated some beneficial ingredients (pistachios and dates), left out the “taboo” ones (butter and honey), added some chocolate (hey, it’s Valentine’s Day) and named them “Pistachio-Date Nests.” I used Athen’s Mini Fillo Shells because they’re ready to fill and are very cute. The filling is made by processing dates, pistachios and lemon or orange zest into a paste. A thin layer of dark chocolate adorns the top. They’re crispy, chewy, chocolately . . .  and cute. Be a darling and share some Pistachio-Date Nests with someone you love. Thanks for being Vegi-curious.

Pistachio Date Nests

15 mini phyllo cups (Athens fully baked, fill & serve)
½ cup raw, shelled pistachios
½ cup dates, chopped
Zest of one lemon or ½ orange
2 oz. melted dark chocolate (non-dairy)
15 pistachios for decorating

Place pistachios and dates in mini chopper and process until a chunky paste is formed. Fold in lemon zest. Lightly press the filling into the phyllo cups. Spread the melted chocolate on surface of filling and place one pistachio on top. Refrigerate until ready to serve.

11 Feb 2017

Chocolate Challenge: Gluten-free German Chocolate Cupcakes

German Chocolate Cupcakes

When it comes to cooking, I try to avoid getting myself into a recipe rut. I rely on a myriad of favorite recipes and a stockpile of bean dishes in the freezer to get me through any given week. To feed my creative appetite I like to come up with something new every week. Sometimes it’s a different version of an old standby or a completely new creation. I get much of my inspiration from different aspects of life. It might be a TV commercial, an article in a magazine, something I had at a restaurant, a favorite family recipe or just being exposed to people from other regions and cultures. That’s how I came up with the Chocolate Challenge (on my Vegi-curious Kitchen Facebook page) in which I offered to take requests to “veganize” your favorite chocolate desserts. One of the requests was for a gluten-free German Chocolate Cake. The individual who requested it mentioned that German Chocolate Cake was his favorite birthday cake and hasn’t had it since being diagnosed with celiac disease many years ago. Since I’m such a softee (and I love a culinary challenge) I decided to work on this recipe. I haven’t had German Chocolate Cake in decades, so this culinary challenge just might turn into a sentimental journey as well.

Before I proceed I’d like to bring up a few points about baking. I’ve made a lot of baked goods in my lifetime. I am not a food scientist and wouldn’t be able to explain the chemical reaction of the ingredients used in baked goods. What I can tell you is that the use of butter, eggs and cow’s milk play a big part in shaping the outcome and the nuances in traditional baked goods. What this means is that the subtleties that distinguish German Chocolate Cake from any other chocolate cake may not be so apparent in a plant-based version. With that being said, here’s how I developed this recipe. I started with my recipe for a chocolate cake that contains pumpkin as a fat/egg replacement. I find that the pumpkin makes for a nice texture and retains moisture without making the cake gummy. I replaced the whole wheat pastry flour with a mix of brown rice and gluten-free oat flour. The conventional recipe for the frosting is made by cooking milk, butter, eggs and sugar into a custard and then folding in coconut and pecans. I made the custard with cashew milk, corn starch and non-dairy butter. (I make my own “butter” using the recipe from the Gentle Chef’s Non-Dairy Evolution cookbook, but you could use something like Earth Balance.) Since we’ve got a “whole lotta chocolate going on” in our home this month, I decided to divide the batter in half and made nine cupcakes to enjoy this week and one cake layer to freeze for future use. I was happily surprised that the recipe developed so nicely in just one attempt. The cake has a moist, springy texture and the frosting is slightly sweet and pleasingly textured with coconut and pecans. It’s been so long since I’ve had German Chocolate Cake that I don’t know how authentic this one is. What I do know is that it is authentically delicious. To the person who suggested this chocolate challenge, I hope you celebrate your birthday happily with this German Chocolate Cake. Thanks for the challenge (I really enjoyed it) and thanks for being Vegi-curious.

German Chocolate Cake

Makes two 8” layers or about 18 cupcakes

2 cups soy, coconut or almond milk
2 teaspoons apple cider vinegar
1-1/2 cups granulated sugar (can use 1-1/4 cups)
2/3 cup pureed pumpkin
2 teaspoon vanilla extract

1-1/2 cups brown rice flour
½ cup oat flour
½ cup (2/3 cup) cocoa powder
2 tablespoons corn starch
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350°F. Lightly grease two 8” baking pans and line bottoms with parchment.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, pumpkin, vanilla extract to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flours, cocoa powder, corn starch, baking soda, baking powder, and salt. Add liquid ingredients to dry and beat until no large lumps remain.

Pour batter into prepared pans. Bake 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool 10 minutes before inverting onto cooling racks.

To assemble: Place one layer with flat side up on cake plate. Spread one half of frosting on top, then place second layer on top and spread remaining frosting on top of cake. The sides of the cake do not get frosted.

For cupcakes, place liners in muffin tin. Fill liners ¾ full and bake for 20 – 25 minutes.

Frosting for German Chocolate Cake

1 cup sweetened condensed milk (see recipe below)
2 tablespoons corn starch
¼ cup non-dairy butter (Earth Balance)
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans.

Place sweetened condensed milk and corn starch in a small pot and whisk. Bring to a boil, then reduce to a simmer. Cook until very thick. Remove from heat and add non-dairy butter, stirring until melted. Add vanilla, coconut and pecans and fold until evenly distributed. You can add additional milk to thin out the frosting if needed.

Sweetened Condensed Milk

1-1/2 cups cashew milk
½ cup sugar

Place milk and sugar in a glass saucepan. Bring to a boil, then lower heat to medium. Cook until the milk is reduced by one half (about 1 cup). Let cool completely.

08 Feb 2017

Whole Latte Love: Chia Latte Pudding

Chia Latte Pudding

Valentine’s Day originated as a saint day honoring one or more saints named Valentine. Through the centuries it has turned into a celebration of romantic, or “courtly”, love. We have romantic dinners, drink champagne and indulge in all things chocolate. I wanted to come up with a decadent-tasting dessert that you could enjoy even if you didn’t leave room for it. I think I pulled it off with this Chia Latte Pudding. The base is a chocolate chia pudding that’s sweetened with dates and maple syrup. The chocolate flavor is deepened by the addition of instant espresso. The light and creamy topping is made with silken tofu, dates and bananas. Keep it cozy by serving the pudding in an old-fashioned glass; or make an elegant presentation in a vintage champagne coupe. This Latte Chia Pudding looks elegant, tastes decadent and is simple and healthy enough to enjoy on a regular basis. Why wait until February 14th when you can celebrate love and dessert every day of the year? Thanks for being Vegi-curious.

Latte Chia Pudding

Latte Topping:

12 oz. soft silken tofu
6 dates
1 ripe banana
1 teaspoon vanilla extract

Mocha Pudding:

2 cups almond milk
½ cup chia seeds, processed into powder
12 dates
½ cup cocoa powder (extra dark, if possible)
¼ cup maple syrup
1 Tablespoon instant coffee (if using instant expresso, use less)

shaved non-dairy chocolate and cinnamon for garnish

Place silken tofu, 6 dates, banana and vanilla into blender container. Process on high until super smooth. Pour into a 3-cup container, cover and refrigerate until set.

Measure chia seeds into coffee grinder and process until finely ground. Place ground chia, milk, dates, cocoa powder, maple syrup and espresso powder in blender container. Blend until smooth. Pour into a 4-cup container, cover and refrigerate until set.

To assemble:

Spoon mocha pudding into a parfait glass or other dessert cup. Top with a dollop of latte topping, then sprinkle with cinnamon and shaved chocolate. The ratio should be about two parts of mocha pudding to one part of the latte topping.

04 Feb 2017

Supersized: “Chic” Filet Sandwich

Chik-fila Sandwich

There’s a fast food restaurant chain in the US called Chick-fil-A that serves, you guessed it, all types of chicken sandwiches. I took my Mom there once and ordered a bean salad for myself. It was enough to fill a thimble. Why is it that plant-based food options in fast food restaurants are not supersized? Why can’t they offer some kind of veggie burger? That’s how I came up with my “Chic” Filet Sandwich.  Bruce and his friends used to go there for lunch and he would jokingly pronounce it as “chic-filet.” One definition of chic “is a style that expresses specified trendy lifestyle or activity.” Since more and more people are adopting plant-based diets for health and humane reasons, “Chic” Filet seems apropos. 

I sauteed onions, carrots, celery and mushrooms to give the burgers a chicken soup flavor and added cannelini beans for substance. You can experiment with the seasonings to suit your taste (or what’s on hand in your pantry). I use either a 1/3 cup measure for an average size burger or a 1/2 cup measure for a supersized one. I made a plain mock mayo using raw cashews. You can spice it up by adding a small amount of the adobe sauce from canned chipotles, Siracha sauce. If you don’t eat cashews, you could try mashed avocado. Tasty, satisfying and it passes my “stays-within-the-bun” test. Make some “Chic” Filet Sandwiches and start a new trend of supersized healthy eating. Thanks for being Vegi-curious.

“Chic” Filet Sandwich

1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
2 garlic cloves, minced
8 oz. mushrooms, chopped
1 can cannellini beans, drained
¼ cup bread crumbs (oatmeal for gluten free)
1 Tablespoon mustard
2 teaspoons savory, marjoram or thyme
½ teaspoon turmeric
1 teaspoon Sazon seasoning (or other seasoning blend)
Salt and pepper, to taste

hamburger buns, sliced tomatoes, onions, lettuce for serving

Brown mushrooms in non-stick skillet. Remove to food processor. Brown onions, garlic, carrots and celery in non-stick skillet. Add spices and herbs and cook 1 minute. Add to food processor along with remaining ingredients and pulse until combined. Using either a 1/3 or 1/2 cup measure, portion out the mixture and form into patties. Place on parchment-lined baking sheet and refrigerate until firm.

Heat an electric griddle on high and cook burgers until browned on both sides, about 15 minutes total. You can also bake in a 375F oven, turning once halfway through cooking (about 20 minutes total). Serve on your choice of bun with lettuce, tomato, onions and top with cashew mayo or your favorite condiment. You can individually wrap and freeze the burgers after they are cooked.

Cashew Mayo

½ cup raw cashews soaked
1 tablespoon lemon juice
1/8 tsp. black salt
1/8 teaspoon mustard powder
1/8 teaspoon sugar

Process in blender until smooth, adding water as necessary to thin.

31 Jan 2017

Sultry Soup: Turkish Red Lentil Soup

Turkish Red Lentil Soup

When I think of Mediterranean cuisine, one word comes to mind: sultry. What appeals to me about this food is how somewhat common herbs, spices and aromatics get blended into a dish in an exotic way. A few weeks ago, Bruce and I tried out a restaurant that I’ve been wanting to go to for a long time. The Mediterranean Grille serves tasty food with a Moroccan and Turkish influence. We ordered a vegetable tagine, Zalouk (eggplant dip) and Turkish Red Lentil Soup. Everything was so delicious that I couldn’t wait to come up with my own versions. Why am I so excited about this soup? Well, it’s made with one of my favorite legumes, red lentils. It contains bulgur, a grain that I’ve wanted to include in my recipes but haven’t gotten around to. And, I love the flavors of Mediterranean cuisine. It comes together quickly, cooks in one hour and fills your home with an enticing aroma. You can round out your meal with some olives, a bowl of your favorite hummus and warm pita or rustic bread. Oh, this is so good.Thanks for being Vegi-curious.

Turkish Red Lentil Soup

makes about 3 quarts

1/2 cup soaked bulgur (see notes)
2 onions, finely chopped
1 large carrot, chopped
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon coriander
1 cup red lentils
2 tablespoons tomato paste
12 cups vegetable stock or water
Lemon slices for serving

Heat a large stock pot over medium-high heat. Add the onions, carrots and garlic and cook until they are golden, about 5 minutes. Add the paprika, cumin, coriander, lentils and bulgur into the onions and stir to coat. Add the tomato paste and water or vegetable stock; bring to a boil, then cover and cook until soft and creamy, about 1 hour. Ladle into bowls and garnish with lemon slices.

To soak bulger: Place ¼ cup dry bulgur in small bowl and cover with ¼ cup boiling water. Let stand 1 hour. This should yield ½ cup of soaked bulgur.

 

25 Jan 2017

Fugeddaboutit: Broccoli Calzones

Broccoli Calzone with Pizza Dough

Broccoli Calzone with Roti

Once you leave Brooklyn it’s hard to find good pizza and calzones. And, once you give up eating cheese made from cows milk . . .  well, you might as well fuhgeddaboutit. Until now. These broccoli calzones are made with non-dairy ricotta and broccoli that’s been sauteed with lots of garlic. Since I like to give you plenty of options, you can either make your own pizza dough, use store-bought dough or use frozen Roti flatbread that can be found in the freezer section of an Indian grocery. I used the almond milk ricotta from the Gentle Chef’s Nuts About Almonds e-book, but you could also use my soy-cashew ricotta. These are really easy and fun to make — and eat. These Broccoli Calzones make a neat little lunch, snack or appetizer. I even like them at room temperature, so they are perfect for a cocktail party or game day spread. I bet you could even substitute spinach for the broccoli. How about sauteed mushrooms and sun-dried tomatoes? You could even eat these for breakfast. Are you hungry yet? Fugeddaboutit! Thanks for being Vegi-curious.

Broccoli Calzone

1 large head of broccoli
3 garlic cloves, minced
Olive oil (optional)

2 cups non-dairy ricotta
Salt & pepper to taste

Pizza dough or frozen Roti

Preheat oven to 500F. If using Roti, line a rimmed baking sheet with parchment. If using pizza dough, place baking stone on middle rack. If you don’t have a baking stone, sprinkle corn meal on a flat baking sheet.

Remove stems from broccoli and chop florets into big pieces. Lightly coat a pot with oil. Add garlic and saute until lightly browned. Add broccoli and about ¼ cup of water. Cover and let cook on medium-high heat until broccoli is tender and starts to stick to bottom of pan. Remove from heat and let cool. Add ricotta, salt and pepper and stir to combine.

Roll out pizza dough into desired size and spoon enough filling on one half of the dough. Fold the other side over and press edges together to form a semi-circle. Place on prepared sheet or slide onto baking stone and bake until crust has browned. Remove and let cool about 5 minutes before cutting.

For Roti, heat a non-stick electric griddle on high. Place frozen Roti on griddle and cook on one side. Place cooked side up onto baking sheet. Spoon filling onto one half and fold the other side over, pressing edges together. Bake until crust has browned, flipping half way through baking. Remove and let cook about 5 minutes before serving.

22 Jan 2017

Any Given Sunday: Burritos & Much More

Black Bean Burrito

In the late 1990’s there was a movie titled, “Any Given Sunday” that was about football. The title was derived from a line in the movie said by the team’s coach that any team could win or lose “on any given Sunday.” That term has a different meaning for me. Through the years, on any given Sunday, my family would be gathered in the kitchen, some of us cooking and others amusing us with stories. Any given Sunday was both a big deal and just a regular day in our home. Nobody went to work and the stores were all closed. We had nothing to do except cook a big meal and enjoy the company of grandparents, aunts, uncles and cousins. After dinner, the men would play pinochle and the ladies and kids would play Pokeno. Now, on any given Sunday, you can still find me in the kitchen working on a new recipe or just getting a head start on some meal preparation for the week. Even though our Sunday’s don’t revolve around football, I thought today’s meal would make a fun game-day spread. I set up my electric rice cooker with some brown rice. While the rice was cooking, I worked on the peppers and black beans. I sauteed three bell peppers and two large onions in a non-stick skillet without any oil. There are a few ways to do the black beans. You can just use them straight from the can, make these smoky black beans ahead of time, or pull something (maybe 3-bean chili) out of the freezer that you squirreled away for an occasion like this. If you want to throw together something fast, you can just add some liquid smoke, cumin powder, salsa and cilantro to a few cans of beans. When everything is cooked, your guests can build their own burritos by layering whatever they like on a flour tortilla and top it off with guacamole and salsa. Not in the mood for Mexican? You can use the peppers and onions to make Philly Steak Sandwiches instead. All you have to do is grill some portobello mushrooms, layer with the peppers and onions on a roll, then top it off with a few slices of non-dairy cheese, like Daiya or Follow Your Heart. (I make my own cheddar using a recipe from The Non-Dairy Evolution cookbook.) If you have any peppers and onions left over, you can add them to a tofu scramble for breakfast or add some soy sauce and serve over rice for lunch the next day. On any given Sunday, your team may win or lose, but you’ll always come out ahead sharing healthy and tasty food with your family and friends. Thanks for being Vegi-curious.

Philly Steak Sandwich

Peppers & Onions

Easy Black Beans

17 Jan 2017

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