Category: Main Dishes

Sweet, Sour & Spicy Stir-Fry | Vegan, Gluten-Free, Oil-Free

10/3/2018

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Loads of vegetables and marinated tofu are stir-fried in a savory sauce that is sweet, sour and spicy.

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My Best Chili Recipe (Vegan, GF, Oil-Free)

9/6/2018

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Southern Comfort at its finest. Chili with cornbread. It’s one of those great recipes you can throw in a pot, while it’s cooking make the cornbread and serve it hot.

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GLAZED HAM RECIPE - Amazing Christmas Roast [Vegan, Oil & Gluten-Free]

12/14/2017

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I am extremely excited to bring you my take on a completely plant-based Christmas "Ham" with a beautiful glaze on top. You can even take it up a level and add grilled pineapple, we have and it is so tasty. You will NOT believe this roast when you slice into it, watch the video for the full effect and be prepared to be amazed.

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Nopalitos! 3 Vegan Recipes in One: Vegan Enchiladas, Queso + Tomatillo Salsa or Salsa Verde

9/18/2017

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You guys! This happened one late night when Gerald brought me a big batch of fresh nopales. At first they were nopales rellanos and then the morphed into these enchiladas or as Gerald loves to call them Nopalitos.

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Meatless Sloppy Joes

4/4/2016

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When I was growing up I used to LOVE sloppy joes. Each birthday my mom and dad would ask my sister and I what kind of special meal we'd like and I would say "sloppy joes" (and cheesecake!) My favorite was sloppy joes on a toasted onion bun with french fries. I know, real healthy. I loved biting into a sloppy joe and having it slide down my hand as I'd have to clean it up with a fry. The sloppier, the better.

It had been YEARS since I had a sloppy joe, in fact I have a hard time remembering the last time I had one. That is, until I made my own! As my birthday approached in March, I knew the perfect comfort meal that would bring me back. I made homemade ketchup and sloppy joe mix made thick with handmade sausages that were crumbled and fried until golden. It was all served on a homemade bun with oil-free steak fries. It met every sloppy joe desire and made me feel like I was at home again. I made it again tonight to double check the recipe and it's a winner! My husband loves this recipe: "Delicious honey!" This recipe is a craving-buster, comforting meal that makes you feel like mom made it, filling, hearty, husband-approved and totally vegan! I hope you love it as much as I do. From my heart and kitchen to yours! Love, Christa

Makes 4 Sloppy Joes

Ingredients:
2 Vegan Italian Sausages Ground and browned
1/3 Cup Chopped Onion
1 Green Bell Chopped
1/2 Cup Green Chili Pepper Chopped
2 Garlic Cloves Minced
1 Tbsp Steak Seasoning (I used this recipe)
2 tsp Dijon mustard
1 Tbsp Tamari Sauce (Soy for non-gluten-free)
1 Tbsp Agave
1 Cup Ketchup
3/4 Cup Freshly Chopped Tomatoes
1/2 Cup Filtered Water
4 Gluten-Free Buns (favorite or homemade)

Peaceful Preparation:

Heat a non-stick or cast iron skillet over medium to medium-high heat. Once hot, add 1 + Tbsp Olive oil. Saute the homemade sausages, breaking them up as you cook them. Allow to cook until browned, I find it takes me 20+ minutes for a firm crumble.
One browned, add in the chopped onion, green bell pepper, green chili pepper, minced garlic and steak seasoning. Cook for 10 minutes, uncovered, stirring frequently.
Reduce heat to simmer. Add mustard, ketchup, tamari or soy sauce, agave, ketchup, chopped tomato and water. Simmer for 30 minutes until nice and thick, stirring every 10 minutes.
Toast the buns and top with the sloppy joe mixture. I find they are best served with oil-free french fries. Feel free to serve with salad for a lighter meal.

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Meatless Meal: Italian Sausage with Roasted Potatoes and Asparagus

2/29/2016

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Homemade Italian Spiced Sausages are pan fried with onions and bell peppers served alongside mini roasted potatoes and asparagus for a bright and healthy meal this spring. We enjoyed this meal as a fine lunch yet it could also make a lovely dinner. What's nice is it is pretty easy to toss together, while the sausage, peppers and onions cook you can bake the potatoes and asparagus, then serve it all together steaming hot.

Serves 2 - Doubles Well

Ingredients:

1/2 Bundle Asparagus
6 Mini Red Potatoes Sliced in Half
2 Vegan Italian Sausages like Tofurkey OR try my recipe. - Sliced in Rounds
1/2 Yellow Bell Pepper - Diced
1/2 Green Bell Pepper - Diced
1/2 Small Sweet Onion - Diced
1/2 Jalapeno Diced (opt)
1 Tbsp + 1 tsp Olive Oil
Salt & Pepper to taste

Feel free to add garlic or favorites here

Peaceful Preparation:

Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with baking paper or lightly grease. Place the potatoes in a small pot covered with water, bring to a boil and let cook for a minute or two, until a fork can gently pierce yet not break the potato.
Transfer to the baking sheet, season as desired (salt, pepper, any seasonal herb). Bake for 15 minutes, remove from oven, flip, add asparagus toss in the 1 tsp of olive oil, salt and pepper and cook for another 15-20 minutes.
While baking, heat a cast iron skillet or favorite over medium heat. Once hot add 1 Tbsp olive oil or use coconut butter, vegan butter or even vegetable broth for oil-free. Sauté the onions and peppers for a few minutes.
Add the sliced vegan sausage to the pan. Sauté for 5+ minutes each side until desired consistency. I like to take them a little longer to get a crisper exterior. Serve with the potatoes and asparagus for a complete meal.

Random Recipe of the Day - Oil-Free Pesto Pasta

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Homemade Vegan Italian Spiced Sausages

2/12/2016

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When I first transitioned to a vegan lifestyle I stumbled upon Tofurkey's Italian Sausages at at local Trader Joe's in southern California. Curious, I picked up a package and tried them out. A hint of spice, packed with flavor, the ability to cut into slices, fry in a log, in slices, crumble, bake...and it tasted way better than I hoped for. I was hooked. Every time I went to Trader Joe's or a health food store I'd pick up a package if they had them.

When my husband and I traveled and wed in 2011, we lived in Arkansas for a spell. Way out in the country. It was a big deal to go to the health food store and buy some Tofurkey. Even if it was double the price than in CA, those little links brought comfort to our home. We've since traveled around a lot in our travel trailer and there are so many times that the magical Tofurkey links are not available. Tear. So many small towns along the way that have probably never even heard of the alternative sausage links. What is a girl to do? Make them. Roll up your sleeves and create something special.

This recipe is SO worth it, I can't even tell you how much you and others will thank you. My husband perked up when he saw what I was up to. The intense flavor from the spice mix, garlic, beans, herbs, mushrooms and more make these a keeper. Thankfully they turned out better than I hoped for. The flavor and smell is unbeatable. I even put them to the test. I sliced them, I fried them as logs, in slices and crumbled as ground sausage. All worked better than hoped for, each time creating a delightful meal.

Spices:

1 1/2 Tbsp Paprika
1/2 Tbsp Cayenne (less if desired)
1/2 Tbsp Dried Sage
1/2 Tbsp Dried Basil
1/2 Tbsp Dried Oregano
1/2 tsp Red Pepper Flakes (+/- as desired)
1 tsp Sea Salt
1/2 tsp Ground Black Pepper
1/8 tsp All Spice

Ingredients:

3 Cups Cannellini Beans (or Great White Northern)
3 TBSP Tamari Sauce (Use Coconut Amino for Soy-free)
2 TBSP Rice vinegar
1/2 Cup Diced Red Onion
4 Cloves Garlic - Minced
1 1/2 Heaping Cup Diced Mushrooms
2 tsp Guar Gum
1/3 Cup Corn Flour (Harina de Maiz)
1/2 Cup Oats
1 Tbsp Flax Meal with 1/4 Cup Warm Water; Mixed together and set aside.

Peaceful Preparation:

Mix together all of the ingredients and spices in a large bowl until well combined.
Mash together the ingredients with a potato masher until very fine, mixed together and only a few small chunks of beans remain.
For best results, refrigerate overnight. Otherwise, proceed to steam. Divide into 8 sections. Take a piece of foil, line it with parchment paper, shape the vegan sausage into a sausage shape, roll it up and twist the ends. Complete until you have 8 sausages.
Steam for 30 minutes, thicker sausages may have to steam longer to firm up. Allow to cool for 10+ minutes. The longer they cool, the easier they are to handle. I was able to carefully unwrap and use immediately. They are best when placed in the fridge for 4+ hours, they transform to firm sausages. When ready unwrap, enjoy steamed, baked, sliced, fried, crumbled or as your heart desires!

NOW ON YOUTUBE

You may also like these other two sausage recipes:
Homemade Spiced Sausage
Homemade Vegan Sausage

Ways to Enjoy This Recipe:

Meatless Meal: Italian Spiced Sausage with Roasted Potatoes and Asparagus

Vegano Zuppa Toscana

In a bun with onions and peppers!

Mmm! This is made by Jack known as @gone2happyplace on Instagram.

He said: "omg these are great."? "..I used my pressure cooker to steam them for 10 minutes. I've eaten two and they came out perfect."

He also said:

"Omg so versatile!! Made this Cuban dish called Picadillo that's tomatoey chili with raisins and green olive. I had made a simple chili and said...Hmm...Wonder if I crumbled in one of those sausages!! It did make the chili less runny for the meal but as a "meat" chili...Pretty darn good. :)"

He also used it as a meat sub in pitas, a "tasty protein source in a breakfast protein bowl I threw together, Shepherd's Pie, and sausage patties for breakfast topped with maple syrup and next to some pancakes. Total boss recipe!!! :). Freeze great btw in the foil and let thaw in advance of use."

WOW, great feedback!!! What are you waiting for? Lets get cookin'! :)

Random Recipe of the day: World Fusion Tofu Scramble with House Fries

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Black Bean & Potato Enchiladas

2/1/2016

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Yesterday we decided to host a potluck and video to share a little about ourselves with our local community. I brought dessert(s) and enchiladas. First I was asked what the cheese was on top, saying it reminded her of Philadelphia Cream Cheese, very creamy, I told her it was made from cashews. Other feedback was "muy rico!" (very delicious) stating they'd never had enchiladas without meat before. Success in my vegan book. :) The turn out was kind of light but still fun. I didn't realize how much I enjoy cooking a whole bunch of food to share, it felt like Christmas to me, a reason to bake cookies and good food? Okay! We have since consumed the leftover enchiladas featured in this picture. Mmm! Potatoes, black beans, vegan cheese, enchilada sauce and you have a meal. These are a hit at home or at a get together. So satisfying.

Ingredients:

3 Cups Enchilada Sauce (click for recipe or store-bought)
1 Batch Mozzarella Cheese from my book or use this recipe (click here)
1 1/2 Cups Black Beans (precooked or 1 can)
1 Huge White Potato or 2 Medium
16-18 Corn Tortillas (Click for recipe or use store-bought)

Peaceful Preparation:

Cut the potato into 1/2" chunks, steam for 30-35 minutes until soft.
Mix together the beans and potato, season lightly with salt and pepper. Add any additional seasoning like chili powder, cumin, paprika, cayenne pepper. Mash together with a potato masher until the potatoes are broken up and beans are combined, leaving it chunky style.
Preheat the oven to 350 degrees F. Line a pan with foil, lightly grease. Pour 3/4 Cup of sauce on the bottom of the pan, spread evenly.
Heat tortillas for 30+ seconds each side and set in tortilla warmer or cover with clean towel. Set up your station: sauce, cheese, bean and potato mixture, tortillas.
Put 1 tbsp of sauce in one warm tortillas, spread around leaving 1/4" space around the edge. Take 1-2 spoonfuls of potato mixture and place it in the center of the tortilla. Place a dollop of creamy cheese on top. roll and tuck, continue to roll and transfer to prepared sheet. Repeat until done.
Use the remaining sauce to cover the enchiladas, place the remaining cheese on top placing little dollops here and there, sometimes spreading the length of the enchilada.
Bake for 20 minutes. Serve hot! Fabulous when served with extra enchilada sauce on bottom or the side, guacamole, Mexican rice and salsa.

Also check out this recipe with video for a different variety: Homemade Enchiladas with Habanero Cheese. Love & Light! Christa

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Sizzling Fajitas

1/9/2016

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Warm up this season over sizzling hot fajitas served in a cast iron skillet with all of the glorious fixings. A gorgeous array of bright vegetables are sizzled in a cast iron skillet to perfection...

covered in lime and fajita seasoning served with hot corn tortillas from the tortilleria, rice and beans.

This meal is hearty, filling, satisfying, serves 4 hungry people or 2 with delicious leftovers. In 30 minutes or less you can be eating fajitas from your cocina / kitchen!

Ingredients:

1 Cup Rice
2 Cups Water
3 Limes, Freshly Squeezed
1 each Red, Orange and Yellow Bell Pepper, Sliced Lengthwise
3 Cloves Garlic, Minced
1/2 Cup Fresh Cilantro Leaves
5 Nopales Pads (Cactus) - Sliced in half, then lengthwise (Use green bell as substitute)
1-3 Large Jalapenos - Sliced
1 Small - Medium Onion - Sliced
1 1/2 Cup Kidney Beans, Pre-Cooked
4 Tbsp Fajita Seasoning, Divided
12-14 Corn Tortillas, Heated

Peaceful Preparation:

Place rice and water together in rice cooker. Press cook, set aside and prepare the meal while the rice cooks.
Wash and chop the vegetables.
Squeeze 2 limes into a cast iron skillet. Saute the bell peppers and jalapenos for five minutes.
Add nopales and saute for 3 minutes.
Add the other lime, juiced, and minced garlic. Saute for 1 minute.
Add the cilantro and 3 Tbsp. fajita seasoning. Mix together to combine. Turn off heat and cover.
Heat tortillas one by one on the stove. I like to use a small cast iron skillet and heat them for about 1 minute each side, until soft. Place in a tortilla warmer or between a clean towel.
While heating the tortillas, heat the beans in a little bit of water with 1 Tbps. of fajita seasoning. Heat to warm.
Serve hot tortillas with hot rice, hot beans and hot vegetables in a cast iron skillet for sizzling fajitas! Dig in!!!

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Jalapeño Cheese Hot Pockets [Free of: Dairy, Gluten, Oil]

12/14/2015

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This recipe was created after not going to the grocery store for 2 weeks! I was down to my very last jalapeños, tomatoes and lime with nothing else but dry goods to choose from. What would I make? I find in those moments where I feel like I don't have much to work with comes the most divine creations. Inspiration at its finest. I love those moments in life when you think you have nothing and are reminded of how rich you truly are, rich with love, inspiration, happiness and joy. I was flipping through my new cookbook, which I really love cooking from, each recipe is fantastic and makes me feel good about what could be on your dinner table. I took a couple different recipes and created a new one. Jalapeño Cheese Hot Pockets!

A gluten-free, oil-free dough is rolled into 8 balls, pressed, stuffed, baked and topped for an "mmmm" yummy meal! We love it spicy so I used a whole jalapeño in the cheese but feel free to skip it or use less to suit your needs. These are so satisfying, easy to pick up and eat, I love finger foods! My husband loves them "delicious honey"... "MMMM!" on first bite, "these are so good" etc. saying it makes a wonderful lunch!

When I was growing up I loved a hot pocket! My best friend and I would grab one from the freezer, plop it in the microwave and eat it promptly after school. Now we can have our very own hot pockets in a way that makes our bodies smile! These are sooo good that we ate them ALL the first time. The second time we were able to save 3 for later. >:) I hope you love this fabulous creation from my heart and kitchen to yours! ~ Christa

For the Pockets:

1 Cup Oat Flour
1 Cup Harina de Maiz (Corn Flour)
1/2 tsp Garlic Salt
11 Tbsp Water
2 Tbsp Dairy Free Milk

Jalapeño Cheese:

1/4 Cup Cashews, Soaked for 3-4 hours
2 Tbsp Harina de Maiz (Corn Flour)
1 Cup Water
1 tsp Chia Seeds
3/4 tsp Sea Salt
1 Key Lime - Squeezed
1 Jalapeño

Filling/Topping:

2 Roma Tomatoes - Diced
Opt: 1 Jalapeño - Sliced

Peaceful Preparation:

Preheat the oven to 375 degrees F.
Mix the dry ingredients together in a mixing bowl.
Add the wet ingredients. Mix together until combined. Knead for 2 minutes. Adjust with additional flour or water/dairy free milk as needed.
Divide into 8 balls. Set aside and make the Jalapeño Cheese.
Blend the Jalapeño Cheese ingredients together until smooth. I like to use Juice setting (50 seconds on high).
Pour the jalapeño cheese mixture into a saucepan. Heat over medium-low heat for 5 minutes or until desired thickness.
Chop two tomatoes and opt to chop 1 jalapeño for the topping and filling.
Take the balls of dough, one at a time, press in your palms to flatten. Using a tortilla press, press the ball in-between two pieces of wax paper to flatten, or roll it out on a floured surface.
Remove the top layer of wax paper, pick up the bottom piece of wax paper and gently cup the tortilla in your hand. Fill with a sprinkle of tomatoes (opt to add a jalapeño slice or two) and a spoonful of Jalapeño Cheese. Carefully place the tortilla down on a hard surface and fold over, press shut. Remove the wax paper and finish pressing shut/crimping. Take a knife and place 4 slits on top for the hot pocket to release steam. Place on an oiled baking sheet. Repeat until finished.
Bake for 25 minutes. Remove from the oven, top with jalapeño cheese and the balance of chopped tomatoes and jalapeños if using. Bake for and additional 5 minutes. Serve hot!! YUM!

Note:

I used Almonds in the cheese recipe the first time around because I was out of cashews and it totally worked! I used cashews the second time around and prefer this method. Use either one.
Take Certified Gluten-Free Oats (like Bob's Red Mill) and blend into a flour.

Here is a picture of the process from mixing the wet to dry, kneading the dough, rolling into 8 balls, pressing in my hands, flattening out in the tortilla press, stuffing with cheese, folding over and finally pressing shut.