Vegan Chicken Quesadillas

Yield: 12 quesadillas

2 packages (16 ounces) vegan chicken strips (I use Morningstar Farms)
12 tortillas
8 ounces vegan cheese, grated (we used rice block cheese)
1 can (15 ounces) refried beans, divided
vegan sour cream, to garnish
salsa, to garnish
guacamole, to garnish
pico de gallo, to garnish
3 cups lettuce, shredded

Preheat oven to warm. Cook chicken as directed on package. Fill all tortillas with grated cheese and chicken strips. Fold tortillas in half, and then place into pan. Cook both sides on medium–high heat until brown.

As you get done with quesadillas, place in pan and put in oven to keep warm. When done, put 2 quesadillas on a plate, straight side facing each other, and spoon refried beans, sour cream, guacamole, and salsa onto tortillas. Top with shredded lettuce and pico de gallo.

From VegWeb.com

Great Guacamole

1 ripe Hass avocado
lemon juice
salt
cayenne (powdered)
garlic
cilantro (optional)

Cut and peel avocado. Mash with a fork. Add lemon juice, salt and cayenne to taste. Chop a decent sized clove of garlic into fine pieces (or even better yet put through a garlic press) and add.

Optional - but if you're a cilantro lover as I am, you won't be able to resist: chop fresh cilantro leaves and mix in as well. Blend, with the fork, to the texture of your liking; smooth or slightly chunky.

From VegWeb.com

Pico de Gallo

five tomatoes
large yellow onion
jalapeno peppers to taste
one bunch of cilantro
2 or 3 limes

Dice the tomatoes, onion, and peppers into small pieces and put into a medium bowl. Chopped the cilantro leaves and add to bowl. Squeeze juice from the limes over mixture to taste.

From VegWeb.com

Melt In Your Mouth Stuffed Peppers

Yield: 2 servings

2 teaspoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon salt
pinch black pepper
pinch oregano
1 can (15 1/2 ounces) black beans, undrained
1 teaspoon vinegar
2 1/4 cups water
1 cup extra long grain rice
2 large green or red peppers, halved
1/2 roma tomato, minced
1 small carrot or 1/3 cup vegan cheese, finely grated
5 olives, minced

Preheat oven to 400 degrees F, and grease a baking dish. Heat oil in pot over medium heat. Cook onion and garlic until tender. Stir in salt, pepper, oregano, black beans, vinegar, and water. Bring to boil. Stir in rice and cover. Turn heat to low, and simmer about 1/2 hour.

Place peppers face down on prepared pan and bake for about 7 minutes. Flip them over and continue to bake for 2 minutes. Peppers should just be starting to turn color when you pull them out.Stuff peppers with the rice and beans. Top with tomato, carrot or vegan cheese, and olives. Bake stuffed peppers until cheese is melted, or about 2 minutes.

From VegWeb.com

Kibbet Rahib

I found a package of this stuff at my house, so I decided to make it.

Wheat Balls:
1 pkg Jemila Tabouli Mix
1 cup water
3/4 cup flour

Broth:
1 cup lentils, washed
3 qts water
4-5 garlic cloves, crushed
3 Tbs. olive oil
Juice of 2 lemons

Soak contents of Jemila Tabouli Mix in 1 cup water for 15 minutes. Mix with 3/4 cup flour or more as needed for dough-like consistency. Shape into small bite-sized balls.

Boil lentils in water with 1 tsp salt for about 20 minutes. Add wheat balls and simmer for an additional 15 minutes. Add oil, garlic and lemon juice.

From back of package.

Chocolate Zucchini Cake

Yield: 1 cake (~18 servings)

1 3/4 cups sugar
1/2 cup canola oil
2 Ener-G replacer eggs
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nondairy milk (I use almond milk)
2 cups zucchini, shredded
1 cup vegan chocolate chips
1/2 cup walnuts, chopped
1/4 cup brown sugar

Preheat oven to 350 degrees F. Spray a 13x9x2" baking pan with nonstick spray. In a large mixing bowl, beat together sugar and oil for 1 minute. Add prepared egg replacer, applesauce, vanilla and beat for another minute. Combine the flour, cocoa, baking soda and salt. Add sugar mixture alternately with milk beating until blended. Stir in zucchini. Add mixture to prepared pan.

Bake 20 minutes, remove and sprinkle walnuts, chocolate chips and brown sugar evenly over the top of the cake. Place back in the oven and bake for another 10-15 minutes, or until a toothpick inserted hear the center comes out clean. Let cool for 20 minutes.

From VegWeb.com

Eggplant Parmesan

Yield: 4 - 6 servings

Red sauce:
olive oil, as needed
1 onion, chopped
1 bell pepper, chopped
8-10 mushrooms, sliced
olives, sliced, to taste
1 clove garlic, minced
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can tomato sauce
oregano, to taste
basil, to taste
rosemary, to taste
salt and pepper, to taste

Eggplant:
1 eggplant, sliced 1/2" thick
nondairy milk, as needed (I use soy)
flour, as needed
garlic salt, to taste
salt and pepper, to taste
oregano, to taste
bread crumbs, as needed
vegan parmesan or mozzarella, to taste, optional


For sauce, saute onion and bell pepper in olive oil. Add in mushrooms, olives and garlic. Cook through. Add canned tomatoes with juice, tomato sauce and herbs, to taste. Let simmer while preparing eggplant.

Put a fresh skillet on the fire and heat 1/4" olive oil until smoking, turn down heat. Put milk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging; this can go on a sheet of waxed paper. On a another sheet of waxed paper, spread out some bread crumbs. Dip both sides of each eggplant slice into milk. Dredge in flour mixture. Dip into milk again, dredge again. Dip into milk and dredge through bread crumbs.

Fry both sides in skillet, remove when done to paper towels to drain. Place two or three eggplant slices on serving plate, cover with red sauce. Sprinkle with vegan mozzarella and parmesan, if desired.

From VegWeb.com

Summer Tacos

Marinade:
1/4 cup oil
1/4 cup apple cider vinegar
1 teaspoon dried oregano
1 teaspoon parsley
1 teaspoon garlic
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon black pepper
2 teaspoons chili powder
2 teaspoons sugar
1/2 teaspoon salt

Vegetables:
2 medium sized zucchini, cut into finger width pieces
2 peppers, cut into finger width pieces
1 onion, sliced

Add-ins:
1 (14 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
12 hard taco shells
salsa, to serve
guacamole, to serve
vegan sour cream, to serve

Several hours before the meal, make the marinade (just stir together all marinade ingredients) and pour it over the sliced veggies (shake or stir to coat the veggies). Keep veggies in the fridge until cooking time (I started the marinating process in the morning for an evening meal).

When ready to cook, drain the marinade. Saute the veggies over medium heat until softened (about 10 minutes). Add the black beans and corn, and cook on low for 5 more minutes. Scoop the taco mixture into hard taco shells and garnish with salsa, guacamole, and vegan sour cream.

From VegWeb.com