Cheezy Hash Brown Bake

Waking up today hit me like a brick.  The last few days I have been out of sorts since flying back from a work trip in Oregon. I am NOT a morning person at all and I found myself with only 2 hours of sleep, waking up at 2 am to catch a 5 am flight. I spent the day at different airports with layovers dreaming about getting home to make this recipe I have been thinking about creating since before I left for Oregon. So fortunately for me, I had all the ingredients to start making and baking this morning for the hubs and I.  So let me add a little disclaimer here and I hope you've read through so you do see this disclaimer beforehand. They don't call Heidi Ho Spicy Chia Cheeze "Spicy" for no reason.  This puppy has a spicy kick like no bodies business!  I love when I am savoring the flavor and getting that punch of heat.  That heat to me screams metabolism boost and I feel like my body is thanking me for this dish over and over. So now, let's move on. Spicy. Check. Delicious. Check. Something you will want to make for Breakfast, Lunch, Dinner, Holiday's and as a Delicious Side Dish. Check. Pretty Quick to make. Check!

So without further adieu...let's make this baby! 

Cheezy Hashbrown Bake Recipe:

10 oz Heidi Ho Spicy Chia Cheeze
10 oz Frozen Hash Brown Potatoes (thawed)
8 oz Vegan Sour Cream
1/2 C. Sliced Green Onions
6 oz chopped Broccoli
1 Tbs Salt
1 C. Crushed Potato Chips

Heat oven to 350 degrees. Spray baking dish with food release spray. I used a 9 inch round dish that is about 6 inches high.  You can use something that is not as deep but be sure not to let it burn since it will cook quicker.  In a large mixing bowl, add all ingredients but potato chips.  Mix well and pour into baking dish. Add the crushed chips to the top and bake for 45 minutes. Be prepared for delicious smells.  Once out, let cool for about 5-10 minutes.  Eat well friends, eat well.

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....
                                                   
                                                       ©2015 MyDeliciousVeganDiary

Vegan Beef Potpie

If you haven't scoured through a few of my recipes yet to figure out what kind of a cook or baker I am, let me just tell you...
I'm that Italian girl that likes to offer you a second helping of dessert while making some sort of homestyle supper. Don't get me wrong, I really love fancy too but my stomach says "Make me something hearty and filling" and this recipe is what comes to mind.  Sometimes I like to make my Vegan Beef Potpie with quick and easy biscuits and sometimes I take the extra time, when I am not starving, and make pie crusts scratch. Potpies have always been a family favorite of ours so it is nice and comforting to warm the souls of your little ones with this deliciousness. But it is up to you, either crust you choose, it is really about the moist and flavorful goodness in the middle.  So pull up a chair and let's start cooking!

Vegan Beef Potpie

2 C. Carrots and Potatoes (1 C. of each)

1 Medium sized diced Onion

½ C. Beef Crumble (I used Gardein)

1 Tbs minced Garlic

3 Tbs Beef Seasoning (This is a powder form that can be made into a soup stock but you can replace it with Chick’n or Veggie stock seasoning in powder or concentrate form)

½ C. Peas

1 C. Unsweetened Almond Milk (I like to make mine scratch)

2 Bay leaves

1 Tsp Thyme

½ C. Water

1 Tbs Worcestershire Sauce

1 Tube canned Biscuits

1 Tbs Melted Vegan Margarine

Salt and pepper to taste

Boil Potatoes, carrots, Beef Seasoning and thyme in a medium sized stock pot over medium heat with ½ c water and ½ c almond milk for 10 minutes. Stir a few times in between. Add Bay Leaves, Onion, Garlic, Beef Crumble, Worcestershire sauce and the additional ½ C. Almond Milk for 15 more minutes on low or until 3/4 of the liquid has boiled down.  Remove Bay Leaves, add the peas, stir and turn off. Grease an 8 inch round baking dish and pour mixture in.

 Cut Biscuits into quarters and place on top of mixture. Bake at 350 degrees for 18 minutes or until biscuits are browned and cooked when pierced with a toothpick. Brush top with Melted Margarine and sprinkle with a pinch of salt.  Serve immediately.  Serves 3-4.

Hey Fabulous 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....

                                                   ©2015 MyDeliciousVeganDiary

Simple Tamale Pie

 

Here is part two of yesterday's Red Enchilada Sauce post. But today we are getting to the real "meat" or shall I say "meat-less" of the recipe!  I'm not a waster.  I find something that's been on my counter or in my fridge and to spare it from going stale or to waste, I'll work it in to my next recipe.

I've had this open bag of chips on my counter for about a week now.  Hubby and I have been munching away at these toasty tortilla chips but now that we are down to the last 3 cups of chips, neither of us are in the mood for any more.  So I was thinking about crumbling them over some sort of recipe but then I decided that I'd make a Simple Tamale Pie with some of the extra veggies I also had laying around from Hubby's garden.  I was pretty sure I had a can of enchilada sauce so I for sure was dead set on making something delicious.  For this recipe, feel free to use 2 cups of canned enchilada sauce to make this recipe even simpler, unless like me, your can of sauce is missing from your pantry.  But have no fear, the Red Enchilada Sauce recipe link is also here...Red Enchilada Sauce Recipe

 

Simple Tamale Pie Recipe~

 

1 small diced zucchini

1 small diced onion

1 large diced tomato

1 cup pinto beans

1 cup diced green chilies 

1 Tbs cumin

1 tsp cilantro

1 tsp garlic

1/2 tsp cayenne pepper

3 cups corn chips

2 cups red enchilada sauce

Optional~ 1/2 cup corn 

                 1/4 cup black olives

                  a few slices non-dairy cheese

 

Preheat oven to 350 degrees. Heat a fry pan with a drizzle of oil and add zucchini.  Cook for about 8 minutes on medium/high heat, add onion, tomato and cook on high heat for two more minutes or until onions are translucent. Add cumin, cilantro, garlic, cayenne and stir well.  Remove from heat.  In a baking dish, spray with cooking spray and place half the chips on the bottom of the dish.  Add the mixture on top of the chips. (If adding corn and olives, add here.) Add the beans on top of the mixture and the diced green chilies on top of the beans.  Cover with remaining chips and slowly pour Red Enchilada Sauce evenly over the top. Cover with tin foil and bake for 30 minutes.  Remove foil, add your favorite non-dairy cheese and broil for a few minutes until melted. 

Savor, Eat, Love and Enjoy....

 

 

 

Simple Tamale Pie

 

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Thanks Bunches!

Garden Veggie Casserole

 

I have a garden.  Scratch that...my husband has a garden and he's quite proud of it.  Even though we only have a few veggies in it, he is always bringing his bounty in and leaving it on the counter for me. Today I woke up to a beautiful yellow squash and tomatoes.  As I pondered what I'd do with these delicacies, I felt the nice fall-like wind outside would require a casserole. I love fall and casseroles say "Fall" in love to me.  So I decided that a Garden Veggie Casserole would be in order since I had a zucchini from my friend Kelly's garden and a new batch of Italian bread crumbs that I had just made.  

I tell you what...I was in heaven.  I made a large quantity that would serve about 4-5 people however between my daughter Kailey and I, we devoured it. And I don't regret it one bit!  Make this...you'll love it.  And feel free to toss whatever veggies you have in the mix too.

 Garden Veggie Casserole

 

Garden Veggie Casserole Recipe
1 Tomato diced
1 lg yellow squash diced
1 Zucchini diced
1 Tbs onion powder
1 Tbs salt Seasoning
1/2 tsp thyme
1/2 tsp fresh garlic
5 Tbs Italian seasoned bread crumbs (2 Tbs for recipe and 3 Tbs for topping)
1 Tbs Milk, I used unsweetened coconut
1 Tbs Vegan butter

Preheat oven to 350 degrees. On stove, boil yellow squash and zucchini until almost tender, about 8 minutes. Drain. With a masher or fork, mash mixture but leaving it slightly chunky. To hot mixture, add diced tomatoes, onion powder, salt, thyme, garlic, butter and 2 Tbs bread crumbs and mix until butter is melted. Add milk and stir.  Spray a small casserole dish with cooking spray and pour mixture in.  Sprinkle with remaining bread crumbs. Bake 350 degrees for 30 minutes. Cool for about 10 minutes then serve. Eat. Love. Nourish!

Mushroom Shepherd's Pie

 

So here was another Holiday and I was wondering what to make for this St Patrick's Day.  After scouring countless meatless corned beef style cabbage recipes, I decided I'd do something with that left over box of mushrooms I had in the refrigerator instead.   I wanted something Irishy (if that's a word)  and by gosh...this was a delightful creation, flavorful and even the non vegans in my household woofed it down.

 

I guess that means it was pretty successful...

 

 

Mushroom Shepherd's Pie



 

2 c dry lentils
1 c shitake mushrooms
1 c button mushrooms
1/4 c celery diced
1/4 c carrots diced
4c water
4 tbs beaf vegetable seasoning
4 tbs soy sauce or Liquid Aminos
salt
pepper
1 sprig of fresh Rosemary
1bottle stout beer
peas about 1-2 cups 

Topping~
mashed potatoes made with cubed vegan butter (3 cups boiled potatoes)



In large pan over the stove, cook all ingredients except beer and peas and rosemary sprig. Cook on high until bubbling and then turn down to low and cover for about an hour. You want this to reduce down and cook the lentils.  Add the beer, stir, add the rosemary sprig to the top and cover.

 Cook on low another 15 minutes and check.  If the lentils are cooked,  and the juice is mostly reduced, it's done. If for some reason the lentils aren't fully cooked, add a little water, about 1/2 cup at a time and cook until the liquid is gone.  Set aside until ready to use.

 

In a casserole dish, place peas at the bottom.  You'll want a thin layer. Pour the mushroom mixture over the top. Set aside while preparing the topping.
For the mashed potatoes, make sure they are creamed until they are completely smooth.  You can spoon it on or pipe it on with a large frosting tip (I used a star tip) and a frosting bag.

 

Isn't that purdy? 

Bake at 350 for about 15-20 minutes.  Brown top with broiler for a few minutes.

 For a side dish, I did a vegetable medley of root  veggies with olive oil, salt and pepper, and baked them for about an hour, covered, until they were cooked.

 

 

Yummo! St Patrick's day or any day...served!

 

Basil Tomato Gratin

 

Farmer's Markets are open everywhere right now. It's interesting how the rest of the Nation is in the middle of Snow storms, ice and rain and we have sun. Yesterday, for the middle of deep winter, it was 79 degrees. Welcome to sunny southern California.  So as I watch the news, facebook and pinterest, everyone seems to be making Chili, Cornbread and Stews while I'm breaking into the summer fruits and thinking Gratin. This sounds heavenly, lighter and will possibly put me in the mood for Spring cleaning, (at least I hope!) If I don't clean, at least I'll have a great meal and my family will too.

 

Warm, Delicious and hearty...yet...

on the lighter side too.

 

Basil Tomato Gratin

3 cups cubed and toasted french bread.  Toast with a little bit of olive oil in a fry pan.

3-4 cloves fresh diced garlic

6 medium Tomatoes diced

1 medium zucchini sliced and halved

1 cup yellow grape tomatoes cut in half

1/2 cup fresh sliced basil

2 white potatoes, thin sliced about 1/4 inch thick

3 Tbs soy feta cheese

Salt

Pepper

 

Topping

1/2 cup salted cashews

1 tsp nutritional yeast

 

Food process until almost fine.

 



 

 

In a shallow fry pan, pan fry slices of potatoes in a little olive oil until both sides are slightly brown.  Layer a gratin or casserole dish with potatoes.  The bottom will be covered. Sprinkle lightly with salt.

 

 

In the same fry pan, add zucchini and cook over high heat for 2 minutes.

Stir and cook 1 minute more.  Add tomatoes and garlic and cook for another 3 minutes.  Turn of heat and add basil and stir. 

 

 

Add cubed toasted bread and stir gently until all liquid is absorbed. Gently stir in Soy feta. Pour over potatoes in gratin dish.

 

 

Top with Cashew mixture. Bake for 20 minutes in a preheated 350 degree oven.  Uncover and cook for an additional 10 minutes until the top is starting to brown. Cool for a few minutes then serve.

 

 

What you'll end up with is a delightful, almost cheesy, bready and crumby tasting topped vegetable goodness, ready to shine at your next dinner party or nightly dinner.

Ginger Yam Mash

Today we are having spectacular thunder and lightning storms.  All this afternoon we've had flash flood warnings in the high desert area.  It is something quite beautiful to watch as the skies light up and the earth regains its water. Fascinating.  However, with the summer storms comes power outages. As I sat and watched the beauty outside, I realized that I was starving!  So I quickly tried to think of what I could make with little to no time involved before the storm was right on top of us. Last week I had purchased two yams from the farmer's market and had envisioned a yummy casserole.  Well, at this point, oven cooking wasn't going to work so I decided to toss them into the microwave for 10 minutes and then I finished it off over the stove, which even in a power outage, still works.   I'm glad I decided to make this because it was soooooo gooooood!!!  And now, not only are my family's tummies full, but we're  back outside watching the sky, in under 20 minutes!

 

 

 

 

 

Ginger Yam Mash

 

2 large yams

1 can coconut milk (make sure it's the creamy type)

4 tbs vegan butter

1 tsp cinnamon

1 tsp ginger (fresh or powdered)

1/4 cup brown sugar

1/2 cup shredded coconut ( I toasted mine but the choice is yours)

1/2 cup chopped candied nuts (I used walnuts)

 

Poke holes in Yams. Microwave Yams for about 10 minutes until soft. Peel and put into a pan on stove top.  Over medium-high heat, cook all ingredients except for nuts and coconut, for about 5-6 minutes until hot and bubbly. Add coconut and stir.  Remove from heat and serve with chopped candied nuts sprinkled over the top.  *If you like it even sweeter, also sprinkle on a little cinnamon sugar on top.  Delish!



Vegan Sweet Potato Brulee

Thanksgiving and Christmas, the two Holidays we're searching through recipe books looking for that killer recipe.  Or, we are looking for our traditional, tried and true recipes that bring warmth and memories. This recipe for Sweet Potato Brulee is one of the cherished memorable side dishes that I've made for the last 8 years. Now, eating vegan, I decided to make a different version so our family could enjoy it guilt and dairy free.  And I can guarantee that this will be the most requested vegan holiday recipe in my family.  Here's to health and happiness and many more memories with the family.

 

 

Vegan Sweet Potato Brulee Recipe~

 

4 medium sweet potatoes

1 yam

3 tbsp brown sugar

1/3 of a banana

1 tsp lemon juice

1 can of coconut (I recommend the Thai Kitchen brand.  It's thicker and creamier.  Open can and leave in fridge for at least 2 hours.  It will thicken even more which is superb for this recipe.)

1 cup Silk original creamer or Silk Holiday Nog

Ener-G egg replacer- the equivalent of 5 eggs

1/2 tsp nutmeg

1/2 tsp salt

5-7 tbsp sugar (for topping)

 

 

 

 

Pierce Potatoes and Yam and bake in oven at 400 degrees F for 1 hour. When cool enough, peel and add potatoes and yam to food processor. Turn oven down to 300 degrees.

 



 

Add the piece of banana, the silk creamer or nog and food process until smooth.

 

 

In a bowl, whisk the egg replacer, lemon juice, brown sugar, nutmeg and salt.  Add potatoes, mix well and then add the coconut milk and mix until creamy and silky.

 

Pour into a baking dish and bake at 300 degrees for an hour until set.

 

 

Remove from oven and cool completely.  Once cooled, sprinkle the sugar evenly over the top, right before you are ready to serve it.  Using a mini torch, cook the top until all the sugar is melted.  Let it harden for a few minutes before serving. (note~ you may broil it in the oven but it will be uneven in some spots.)

 

Oh la la...Do you see my vegan pumpkin pie in the back? =) I can't wait to bite into that one too.

 

 

Oh So delicious.  Serve up and enjoy!