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.

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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

Easy Sweet Ricotta Cheese

Ricotta Cheese. One of the worlds great delicacies.  I remember my grandpa Galfano telling me stories about growing up and some of the things he used to love.  One of his favorite things was a Ricotta Cheese Sandwich, with sweet sugar and cinnamon. He said he would have his mother make him 8 sandwiches for work and would eat them all. Back in the day, his sandwich was a dairy one but I know he'd be proud that I have created a sinfully delicious dairy-free version of it.  And when you eat this sandwich, you almost feel as if you are eating a lightly sweetened cake. It's satisfying and so tasty, it's a meal and dessert in one. But this sweetened  Ricotta can be made sweetened or non sweetened for savory dishes also.  Use this Delicious Easy Sweet Ricotta for Bread, Toast, dips, bread puddings, dessert ravioli's or eat it right out of the bowl.  The sky is the limit.  And please do share your favorite way to enjoy this delightful blend. Love ya and happy eating.


Easy Sweet Ricotta Cheese Recipe:
1 C Raw Almonds
1/2 C Califia Vanilla Creamer (I use this brand because of the thickness and hint of sweetness) (For savory, use unsweetened homemade almond milk.)
1/2 Tsp Vinegar

1/2 Tsp Lemon Juice
1/2 Tsp Lemon Rind
1/2 Tsp Nutritional yeast
water as needed

Put almonds in a bowl and soak with boiling water for about an hour.  If the peels pop right off when you pinch the almond, you are good to go.  If not, pour out water and add fresh boiling water for another hour and try again.  Once almonds are peeled, put almonds into a large measuring cup. Add enough water to get to the 2 cup mark.  Add to Vitamix, or blender (a blender will take much longer) and blend until it is mostly smooth. Add the rest of the ingredients and blend for two minutes. Pour into a pan and cook on your stove top on medium heat for 10 minutes stirring every few minutes. Cool for 10 minutes and chill.
Makes 2 1/2 cups. It's freezable too.

One way I use this delicious mixture is to spread on to white bread, sprinkle with sugar and cinnamon. I cut the crusts and cut into small cubes. It's a nice little snack or treat, perfect for afternoon tea, breakfast or heck, I'd eat this all day long for dinner too.
Keep an eye on the blog for other ways to use this culinary treasure also.
Follow me for up to date recipes and contests here, on facebook or on instagram. Happy Making, Baking and Eating...

                                                        ©2015 MyDeliciousVeganDiary

Ranch Cheezball Dip

Here I sit, out in the middle of the Sequoia Trees in the middle of Kern County, California, in a little cabin that used to be a tiny home in a logging town. R Ranch of the Sequoias, as the place is called, is a step back in time. There are no phones, no interruptions from the outside world, just nature and all the creatures that live there. But this place does have a few attractions to keep you connected. It has a huge pool, spa, family game room, adult game room with internet wifi if you don’t mind the 10 minute wait to connect and slow service, a small lake with paddle boats and a way to connect with your family and friends around a fire pit with s’mores and chit chat. This place is heavenly. We love spending our 4th of July here with family and friends, just enjoying each other’s company away from the hustle and bustle of life. It’s our bit of solace and sanity to disconnect from the world and reconnect with those most important to us. And to wake up to the deer running around, the bears hanging out and the fox and raccoon near your door is amazing. The setting is fantastic and since I have done most of my meal prep already, I did a little photo shoot in this amazing setting with my granddaughter this morning too.

 

Another great thing about R Ranch, we do have basic stocked kitchens, cook tops and refrigerators. So when I decided to make this easy Ranch Cheezball Dip recipe, I knew it’d be a snap to make in little than 10 minutes and then I’d be back to my family/ friend time. My inspiration to make this delicious treat came from trying Beanfield’s Bean and Rice Chips at the Vida Vegan Convention in Austin, Texas recently. I couldn’t believe the flavors were so incredibly flavorful and that this chip was crunchy but almost airy too. I fell in love and had the company send me some more. It didn’t take long to know that these chips were heading to my holiday camping vacation with me and that I’d use it a couple ways. And I’m glad I did… and my friends and family were too.


Ranch Cheezball Dip Recipe
8 oz Vegan Cream Cheese
¼ tsp Onion Powder
¼ tsp Garlic Powder
¼ tsp Chopped Dried Dill
¼ tsp Salt
¼ tsp pepper (I used a mix of white, green, black and pink pepper)
1 tsp Dried Parsley
2/3 cup crushed Ranch Bean and Rice Chips, Beanfields Brand (I do half crushed and half finely crushed)
Assorted Chips and Crackers to serve

Mix all ingredients in a bowl until well mixed. Chill in bowl for 5 minutes in your freezer while crushing chips. Remove mixture from bowl and roll into a ball, gently. Roll cream cheezball into chips and place in the refrigerator for about an hour (though, if you are impatient like myself, I dug in immediately. It will just be a bit softer and on a hot day in summer, it won’t keep its pretty shape as long.) Place in center of a dish and layer chips and crackers around the Ranch Cheezball. I added a sprig of fresh Parsley under my Cheezball for not only looks, but to also add a bit of fresh flavor to each bite. Think this is just a dip recipe? Oh gosh no! This is a delicious flavorful spread for a sandwich too and it adds just that perfect bit of crunch that we all crave. Add a slice of vegan turkey, a tomato slice and lettuce and you’ll have a delightful and satisfying meal. Go For it! (I even like to add a few more whole chip pieces on my sandwich too.) You deserve it. Not only for a holiday but for anytime!

Get your coupon Here for Beanfields chips

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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.



Sushi Rolls

 

 

In my town, we really only have three restaurant choices if we want something Vegan.  And trust me, they are not vegan restaurants. At the Pizza Factory in Phelan, we get Pizza with the veggies, no cheese and the new Gluten free, soy free, and dairy free crust.  At the Mexican place, we get meat free fajitas, double beans with no cheese and salsa and chips. Then, at the Sushi place, we get vegetable rolls or their vegetable pad thai.  At the sushi place, a meal can really set you back but there are days I simply crave sushi with wasabi and soy sauce.  Of course, if I'm at home and I make it myself...

I save a fortune! And when I make it, I always love to experiment with whatever veggies are in my refrigerator.

 

Today's menu~ Zucchini Sushi (since someone juiced my cucumber already!)

 

Below is my recipe and I encourage you to check out a Youtube video on the sushi making technique.  It's really simple when you get the hang of it. I learned the paper towel way when we hosted a student from Japan over 20 years ago.  It's all I had (paper towels) since I'd never even had Japanese food before.  I have photos below showing you the roll I made with a simple paper towel and one with a place mat.  Both easy, both turned out the same and you don't need a fancy roll machine to make it.

 

Sushi Roll Recipe

 

2 cups cooked sushi rice

1/2 cup Sesame seed dressing (sesame seed oil, vinegar and sugar)

Roasted seaweed sheets

Thin sliced Vegetables

Condiments:  Wasabi, chili sauce or hot mustard

 

Add 1/2 cup sesame dressing to just cooked and slightly cooled rice. Stir and let it sit while it cools down just enough to be handled.  Spoon on a few spoonfuls of rice and spread it out almost to the edges of the seaweed sheet (Make sure the smooth side is down)  that's laying on a paper towel. Add a few vegetables to the end closest to you. 

 

With two hands, grasp the edge of the paper towel and start to roll, just once, pushing down slightly to make the rice stick to the seaweed.

Lift up the edge of the towel and roll again once, putting pressure to make the filling snug in the sheet.

Lift towel up again and repeat rolling, making sure not to roll the paper towel up in the roll.  Repeat until rolled up completely.  It can take a few times to get the hang of it and have a tight roll. (Trying to get it too tight will bust your roll.)

 

 Paper towel roll below.

 

 Place mat roll below. Both pretty much look the same.

 

Using a serrated knife, gently cut rolls into rounds and serve.

Extra rice will keep in your refrigerator to make fresh rolls the next day too.

Rosemary Garlic Kale Chips



Somedays are just plain outright snacking kind of days.   And when I need a quick fix, I always go for Kale Chips.  However, I don't go for the plain jane kind of Kale Chips but I love to make Rosemary Garlic Kale Chips.  And those, my dear friends, are my favorite!

 

 

So here is a picture of my wild Rosemary.  I love it.  I love the ease of walking out to my yard and picking it.  This stuff is like a weed and grows easily in a pot or the yard.

Get yourself some, it's great.  (I also put it in a pot simmering on the stove with an orange peel and drop of vanilla. This makes the whole house smell great!)

 

 

Rosemary Garlic Kale Chips

 

Kale, about 10 leaves, washed, dried and cut into large bite sized pieces ( you will have shrinkage.)

Fresh Rosemary, 1 sprig, needles removed and chopped

1 clove garlic chopped finely

1 TBS olive oil or more as needed

salt

 

Mix all ingredients until coated evenly.  If you are using a lot of Kale, you may need to add a bit more oil.

 

Add kale to a cookie sheet and sprinkle lightly with salt. Bake at 350 degrees for about 10 minutes or until looking lightly browned.  Cool completely.

Fried Teriyaki Tofu

Oh boy! Doesn't that look delicious?  Well trust me, it is! This is one of those meals that when I get home and need a super quick crispy fix, this is my go to guy! I absolutely love this crisp coating of the tofu while enjoying the sweet, yet savory flavor of the teriyaki sauce. Trust me, if you love Asian, you'll love this!  This is how I did it.

Fried Teriyaki

Ingredients:
Firm or extra firm tofu
Teriyaki sauce or marinade
Flour, about 1/4c
2 Tbs sliced scallions
1 Tbs toasted sesame seeds

First I fill the bottom of a shallow fry pan with grape seed oil. While it's getting nice and hot, slice the tofu into one inch pieces and dredge in flour.  Fry each side for a few minutes until nice and golden brown. Drain slightly on paper towels and then plate them.  Drizzle with teriyaki sauce and sprinkle with scallions and sesame seeds.  Now isn't that easy peasy? Heck yea! Enjoy immediately while hot and crispy. (I sure did!)