Best Meatballs Italiano Ever

Today, I made one of the best things ever.  Really! And I thought to myself, oh boy, I really really should blog about this.  This is exactly one of those recipes that I do not want to forget how to make. And then, I opened my blog and noticed that the last entry I made was in 2016. Yes, a long long time ago and even though I have been taking my computer every trip I go on, having that extra blogging time just doesn't happen. So here I am today, trying not to be the overworked in daily life but slacker in the blogging area. Trust me, I'm a hard worker and recently I've been selling Vintage items and antiques (check out my Instagram @Paizlyvintage) and I've never worked so hard at manual labor, moving furniture and such. I get home and I'm sheer tuckered out exhausted! So recipe documenting has not been happening even though I cook on almost a daily basis and take pictures to post to @mydeliciousvegandiary IG. Yet however, I have not blogged. I do have plenty of drafts, but I have a lack of time to finish them. Forgive me. I am trying to forgive myself too but being this far behind in blogging just has me overwhelmed since I have recipe notes everywhere, photos on my phone, photos on my computer and nothing to show for it. 

But...

Cheers to new beginnings.

 This is much needed since my memory is now lacking with my new age of 50. (Yikes, I don't feel 50 and the sheer thought stings in my core.) I am a cook.  I love to eat.  I must blog to remember all the tasty things once again, so here we go. Welcome back Kimberly. 

Want to know what I think is so weird?  New products like "Beyond Meat" feels like a cheat.  I am used to making so many things scratch with veggies, and the time it would take to make something similar to a meatball was extensive but having a superior product like "Beyond" makes cooking so simple.  Things are really changing.  There are times that I say to myself that making a recipe with "Beyond" products isn't really a recipe but I must quiet my inner self.  Just because their product cuts my time in half, doesn't mean a recipe is not legit.  Try this recipe and you will agree.  Now is the total time to be Vegan and totally enjoy it. (Not that I didn't enjoy it before, because it has always been fun to make incredible foods, but it is now done in minimal time.)  Thank you "Beyond."  Thank you to all new Vegan companies working diligently to make even more delicious and world changing Foods. 

  

Meatballs Italiano

2 Beyond Meat, Beyond Sausage Brats

2 Beyond Meat, The Beyond Burger fresh patties

1/2 c Bread crumbs 

1/3 c Oatmeal 

1 Tbs Worcestershire sauce

1 tsp Smoke Flavoring Liquid

1 Tbs Powdered Vegan Egg 

1 Tbs Chopped Fresh Parsley

1/3 c Finely diced Onions 

1/4 c Finely diced Mushrooms 

1 tsp Soy sauce

Additional flavors:

Tomato sauce

Dash of basil, oregano, salt, pepper

Vegan Parmesan

In a large bowl, mix all ingredients by hand by squeezing until everything is incorporated. Go ahead, get on in there and squeeze it like you mean it. Once done, cover and place in the refrigerator so the flavors  can seep into the mixture and do their magic.  

I use a 2 ounce cookie scoop to make my meatballs and put onto a large platter. Next, put a little oil on your hands and roll into uniform balls and place in a skillet that's been heated with a shallow bit of oil.  Cook them on all sides for a few minutes by rolling them around the oil until all sides have browned. To make them quicker, you can also deep fry them in a large fryer for a few minutes also. 

Place cooked meatballs on a paper towel to remove some excess oil. 

To plate, add about 2 Tbs of Tomato sauce, sprinkle with a dash of spices, salt and pepper and place meatballs on top.  Add Grated Parmesan and enjoy! 

Makes about 15 meatballs.

Hey You...
Thank you for stopping by to see me.  I'd love it if we could meet up again. Let me know what you think about this recipe and my others by joining me here on the blog, facebook or instagram and share a little love.  Why?  Well, it's because I love you too...
So stay awhile, have a nice beverage of your choice, grab a treat or two and enjoy....
                                                   ©2019 MyDeliciousVeganDiary

Tomato Lime Bruschetta

I just returned from Croatia and Italy.  Wow, what an amazing trip I was able to take with my BFF.  She convinced me that if I bought my flight, she'd pay for hotels and we'd travel, experience the amazing foods and see some amazing historical sites.  I'm still in disbelief that I went and that it wasn't just a dream. 
While driving around Europe, we decided to head to Venezia (Venice, Italy) and see the sights.  Since I'm Italian, Italy was like a little kid finding her birth parent for the first time.  I was just speechless! The sights, the feeling, the aromas and the tastes!  One super spectacular but easy lunch we had was bruschetta.  It was nice, light and flavorful.  It had beautiful basil and fabulous olive oil. It was served on a simple piece of toast cut into triangles, nothing glamorous but yet so delightful. It was also served with a few carrot shavings for color. 
So then on my flight home from Europe, I had a pasta with marinara and lime.  I was intrigued.  I have never put lime in my marinara and wouldn't have dreamed of it.  Perhaps because this flight was a flight out of Germany, it's a common thing there but I really don't know.  But I tried it and really liked it. Then it came to me...
I decided to merge two of the meals I had in Germany and Italy and make a Tomato Lime Bruschetta.  And guess what?
It worked!

Tomato Lime Bruschetta
Plain toast or toasted french baguette slices
3 Roma tomatoes and a yellow tomato (or your favorite selection) diced small, draining as much of the seeds and liquid as possible.
2-3 Tbs extra virgin olive oil
1/4 tsp zest of lime (chopped super fine)
Juice from half of a lime
1/4 tsp basil
1/4 tsp oregano
salt and pepper to taste

Mix all ingredients and put a generous amount on toast. Eat. Dream of Italy.  It's that easy.

 Bucket list~ Venice..I finally made it there.

 

Garlic Asparagus Crostini

 

Today hubby, my son and I just wanted to hang out around the house and get some errands done.  It seems like lately, we've booked up everyday with something to do and now there is a lot of catch up to do.  In one week, I'll be leaving for Croatia so this was my one opportunity to get some of those household chores done.  However, most of what I did was on the computer.  We did manage to get our barn cleaned, the tack room in our  barn cleaned and my porch cleaned. I baked my Sticky Toffee Pudding, finished the recipe Try it here and decided that oh boy, I needed a snack...a quick one at that too!  So I went to the pantry and found asparagus, a bulb of garlic and half of a loaf of bread left.  If you want a quick snack for you or even a beautifully tasty appetizer for a group...

this is it!

 

Enjoy this 4 ingredient appetizer...

 

Garlic Asparagus Crostini recipe~

 

1 bulb garlic

1 bunch asparagus

Crostini bread

Oil (I used Avocado oil which packs a gorgeous butter-like flavor!)

additional:

a sprinkling of salt

 

I lined a cookie sheet with tin foil. I wrapped a bulb of garlic with tin foil and put it on the cookie sheet. I added the asparagus uncovered to the cookie sheet and drizzled it with a bit of oil and salt and put it in the oven on broil. While it was broiling, I cut my loaf of bread. I poured a bit of Avocado oil on tin foil and dipped each side of the bread in it then placed it on a cookie sheet. I sprinkled each toast with just a touch of salt. I set it aside for a few minutes.  After about 5 minutes in the broiler, (the asparagus should start to look soft but beware, putting them too close to the broiler will char them too much) I flipped the asparagus over to cook for about 3 minutes.  I covered the asparagus with foil and put it and the garlic on a lower shelf.  I added the toasts to the top shelf and broiled until the edges started to brown. I removed the toasts and checked the garlic bulb for doneness.  The garlic should squeeze from each clove like a paste and should be spreadable.

To the broiled toasts, I squeezed out a clove of garlic and spread it onto a couple toasts. I topped it with asparagus and ate it. Then I repeated the process... until each one was gone...

The end.



Alfredo Tomato Orzo

Lately I'm all about quick and easy.  I've been extremely tired lately since I've been working my new job visiting restaurants as a corporate field rep ( I love it and love meeting all the business owners) but driving around in traffic all day can be exhausting. So I get home and want to eat quick so that I can relax with the hub, the kids and furry kids before I head to bed. This is a first in my life since I'm a cook all day kind of gal and never dreamed I'd want to go to sleep before midnight. Crazy right?  Well, thanks to my friends at Edward & Son's Trading Company, I can buy great items to make my meal planning much easier, quicker and semi-homemade. And better yet, I can buy online for about .49c cheaper than I can get it in my local stores.  And this Orzo dish is another delicious and flavorful pasta that I know my children will be making in the future for their families someday too.

 

 

Alfredo Tomato Orzo recipe~

 

6 cups water

1 Tbs Better than Chicken or Vegetable Bouillon

1 Tbs Rosemary

2 3/4 cups Orzo

1 Can Diced Tomatoes (about 15 oz)

2 packets (1.1 oz ea) Alfredo Style Sauce  (Click to order~ Alfredo packet )

1 cup milk

1/4 cup olive oil

Salt and vegan Parmesan to taste



 

Boil water and add bouillon and rosemary. Stir.  Add Orzo and cook about 7 -9 minutes until al dente. Drain and rinse and set aside. In the same pan, add milk and sauce mix and whisk until it starts to thicken. Add Orzo and drained can of tomatoes back to the pan and stir. Add in Oil and stir until combined.  Add salt and parmesan to taste and Enjoy...

Lasagna Italiano

I'm Italian and proud of it. I was raised standing in the kitchen next to my mother, watching her cook for the family. All of our recipes were passed down from our relatives by watching.  One of the recipes I always loved was our family lasagna.  Well many years later, I still love lasagna however I needed to create a meat-less version of our family meal. To my pleasure, my mother's pleasure and to the complete joy of my family...this Lasagna recipe rocked!  So here I am, sharing this delicious recipe in hopes that you and I can both create a new tradition with our kiddos standing by our sides, learning to create delicious vegan meals to pass on down the line.  Mangia! And Enjoy!

Lasagna Italiano

20 cooked  gluten free or regular vegan lasagna noodles (cook a few more for breakage)
2 Large Zucchinis, sliced and grilled (I found Zucchini at the farmers market that were big like pumpkins)
25 ounces prepared vegan tomato spaghetti sauce
Veggie Italian Sausage (I used helen's kitchen brand organic and non-GMO)
1/2 cup black olives diced
1/2 cup Grilled onions
1 Tbs Basil
1 Tbs Oregano
1 Tbs Garlic
9 oz vegan Ricotta Style Cheese
1 large handful of Spinach leaves
3 Roma tomatoes sliced
10 ounces Mozzarella style cheese
Serve with extra sauce if you like it really saucy like me.

Layer 1~ In a rectangle baking dish, spread about 1/4 cup prepared sauce on the bottom.  Layer with 5 noodles (touching or just overlapping), then half of the grilled zucchinis, 3 ounces of ricotta, the basil and a few spoonfuls of a little sauce.

 Layer 1

 

 

For Layer 2~ 5 noodles, Italian Sausage, black olives, 3 ounces ricotta, oregano, grilled onions, a little sauce, and spinach leaves.

 Layer 2

 Layer 2

 

 

Layer 3~ Not pictured, 5 noodles, the rest of the zucchini, 3 ounces ricotta, garlic and more sauce.

 

Layer 4~ 5 noodles, the remainder of sauce, the sliced tomatoes.

 

 Layer 4

 

Cover with Tin Foil and bake in a pre-heated oven at 375 degrees for 60 minutes. Add sliced Vegan Mozzarella cheese and broil just a few minutes until melted.

Serve, Eat...Enjoy.

 

Look at those delicious noodles.  I love the end cut! How about you?

 

Worried about having too much lasagna at one time?  I love to freeze some for future quick grab meals or I love to bless friends with a little lasagna to go also.

Garlic Panko Pasta

 How about something delightfully delicious, nutritious and super simple and easy to make in under 10 minutes?  This Garlic Pasta is one of my all time quick and easy favorite pastas and everyone always enjoys it when I make it. Normally I would broil and food process bread to make the crumbs but I just recieved my package from Edward & Sons Trading post and this organic and crispy Panko was in my box.  I knew instantly what I'd use it for.  And not only did this Panko make this recipe even quicker but I love the consistency and the way it stays crispy even longer.  Try it...you are going to love it!

 

Garlic Panko Pasta

5 Tbs Olive Oil

zucchini or squash (2 small)

3 cloves garlic

1 box spaghetti noodles

2 cups Edward & Sons Organic Panko crumbs Buy here

1 tsp salt and 1 tsp pepper (more to taste)

 

 

 

Broil Panko crumbs a few minutes in the oven until lightly brown.  Set aside.

 

 

Boil noodles according to directions. Drain noodles reserving 1/8 cup pasta water. In 1 Tbs olive oil, grill zucchini, squash and garlic until soft, about 5 minutes on medium/ high heat.  Add salt, pepper, cooked noodles, 4 Tbs olive oil and pasta water and stir on medium heat for two minutes. Turn off heat, add panko crumbs, stir to mix in and eat immediately while panko crumbs are still crispy.





 

Did I mention you must enjoy this? It's a must, and trust me...You will.



Artichoke Zucchini Alfredo Pasta

 

A dear friend of ours has decided to go vegan.  We've been supporting him through the "What can I eat where?" and "that's vegan?" along with many other questions. I'm always surprised when someone thinks starvation is part of veganism. But to most people's surprise, and my dear friend's shock, one can't believe that most food is vegan and then we mess it up with other junk.  

 

Yesterday we had Mexican mushroom fajitas.  Today I thought an Italian meal (especially since I am Italian) would be good for him and I've been wanting to try to make a yummy creamy Alfredo sauce sans commercial products. My friend mentioned that he needed something filling with protein. (I honestly chuckled with the protein comment since we hear it all the time right?) So I knew this dish would be hearty and flavorful with bursts of fresh flavors too.

 

 

 

Sauce~
1 whole cauliflower
2 Tbs nutritional yeast
2 cloves garlic
4 Tbs vegan butter
1 C unsweetened vegan milk (I used flax milk)
1 tsp each of
Rosemary
Pepper
Oregano
Basil
Salt

Boil Cauliflower until soft, about 20 min on medium. Remove Cauliflower, reserving hot water and put in Food Processor with all additional items. Puree until smooth and set aside for a few minutes.

 

1 box linguine noodles
3 small zucchini sliced
1/2  yellow onion diced
1 1/2 c mushrooms sliced
1 1/2 c marinated artichokes
1 can black olives

Boil linguine noodles with a little bit of olive oil, the remainder of the cauliflower water and added hot water to cover the noodles. Cook as directed. While pasta is cooking, add a bit of oil to a fry pan. Heat over high heat, add zucchini, onions and mushrooms. Saute for about 7 minutes and once veggies are starting to cook down, add the artichokes and black olives. Add the Alfredo sauce and cook an additional 3 minutes on medium heat. Drain pasta and toss with Hot Artichoke Zucchini Alfredo Sauce. Top with a little Vegan Parmesan cheese and Eat...

 

This was not only delightful, creamy and flavor fully delicious but my friend and my son's girlfriend repeatedly asked "This is vegan?"   I was tickled when at 10 pm I noticed my son's girlfriend heating up another bowl for seconds.  Everyone loved it, I loved it and it made enough for a family of six.  Paired with a nice glass of wine and a piece of rosemary sourdough bread, the meal was fit for a king or queen or whomever...

Toscana Kale Soup

There is always one thing I love about winter, being snowed in and staying home by a cozy fire and that thing is the unlimited opportunity to bake and cook all day. Once we were snowed in for 4 days and I made about everything in my home.  I loved it.  So now that we are finally having a chilly day after our many spring like days here in sunny California, I am finally really craving a nice healthy bowl of soup.  So here is my take on Winter, creamy, silky, hearty and delicious. 

Another thing I love about this soup is the simplicity to make it.  Yummy and simple...Perfection! 

 Toscana Kale Soup
5 cups vegetable broth
1 Tbs Better than Bouillon "no chicken base"
2 cups Almond milk
2 Bay leaves
2 russet potatoes, sliced
4 cups kale, chopped
1/2 cup diced onion
1/2 cup TVP Crumbles (I've used Harmony Valley vegetarian [vegan] sausage mix [made as directed and portioned into small little chunks] and I've used Gardein Beefless Ground also.)
2 Tbs fennel seed
2 tsp crushed red pepper flakes
1/4 tsp pepper
salt to taste
Optional:
1/2 cup diced Carrots and Celery


Over high heat, cook vegetable broth and Better than Bouillon "no chicken" and cook until it starts to boil.

Add sliced potatoes, kale, onion, salt, pepper and red pepper flakes. 

Cook on simmer for 30 minutes. Make Sausage, add fennel to it and portion it into small bites. Add to soup. Add the almond milk and cook an additional 10-15 minutes or until potatoes are tender.  Enjoy! 

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Meatless Meal ~ Creamy Sun Dried Tomato Sauce with Vegan Sausage

Sometimes we struggle in life.  Let me rephrase that, We all struggle in life from time to time.  One big struggle in my life was my battle with cancer.  At that time in 2010, I learned about being vegan from my doctors perspective and for me, it was something I could control since I could not control having cancer.  Here is a recipe that I had created back then when I had gone vegan for 4 months, and then once in the hospital, and during my recovery at home, ate vegan once in awhile.  Because everyone I knew had wanted to help take care of me, they brought me meals and I was so afraid of what I'd get if I had them make vegan ones. (Must remember I was new to veganism, so please, no judgment here.) And since no one I knew was vegan, just one vegetarian, I didn't want to rob them of wanting to help me so my healthy vegan life was drifting away after that. That is, until a few years ago.

 

 

 

 My vintage post begins here~

I love to cook. I love to eat! Thus, because of this, I am trying to eat as healthy as I can. So if I need a splurge day to go out with friends or something, I can and won't feel guilty, not one bit.
Back in August of 2010, I found out I had Thyroid cancer. Prior to the surgery, my doctor said I should go Vegan. He said it was the one thing I could control at the time for my body and it would help with keeping the cancer from growing. I gave it a shot. It was hard and extremely difficult but I did it for 4 solid months before my surgery. One thing I enjoyed doing while I was Vegan was to create delicious recipes since I wasn't fond of most of the Vegan foods I purchased. I did seem to have a lot of luck with it. While I was home, Vegan was simple but while out and about and on trips, it was difficult to find vegan restaurants and great food. I was getting bored with Veggie fajitas and salads. So being home was my sanctuary and I was eating well. Sometimes too well. I'll have to share my Vegan cupcake story at another time and share how you can gain weight being vegan.
So let me share a pasta recipe I created with Sun dried Tomatoes, roasted red peppers, artichokes, mushrooms and a vegan sausage I created. I promise it is not lacking in flavor and you'll be shocked that it is vegan, with no dairy whatsoever!

Creamy Sun dried Tomato Sauce with Vegan Sausage~

Ingredients:

Sauce part 1~
1 box soft tofu
1/2 c sun dried tomatoes in oil
2 fresh sprigs rosemary or 2 tsp dried.
Food Process well and set aside.

Sauce part 2~
1/4 c water
1/2 lb beef style crumble meat replacement product
1 tsp fresh garlic
1 tsp powdered garlic
1 tsp oregano
1 tsp basil
2 tsp fennel seeds
then add,
1/2 c artichoke
1/2 c roasted red peppers
3/4 c sliced mushrooms
then add,
Sauce part 1
1/2 c unsweetened coconut milk (or your favorite unsweetened non dairy milk)
Cook first ingredients in a large saute pan till warm, then add roasted red peppers, artichokes and mushrooms and saute a bit more until mushrooms start to soften.
then add the Sauce part 1 mixture and 1/2 c coconut milk to thin it a bit and stir until just hot. Add salt and pepper to taste.
Serve over whole wheat noodles or Spaghetti squash noodles for a lower carb meal.

And Voila~ Here is a delicious hot meal that is sure to please with all the flavor, less carbs and less calories than traditional cream based pastas. Enjoy.