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

One Bowl Pumpkin Blondies

I'm having cravings. My cravings are turning me into a crazed bake-aholic. Today, I was craving chocolaty oozy gooey brownies.  Just as I  was getting ready to bake them, it dawned on me I had leftover pumpkin in my refrigerator from Thanksgiving.  The one thing I hate the most is waste so I decided to scrap the Brownie plan and shoot for a Pumpkin Blondie instead.  I've never made Blondies before so this was an attempt to use leftovers and to make something tasty to curb my outrageous cravings.  Here we go...

One Bowl Pumpkin Blondies

1 stick Vegan butter
1/2 c pumpkin
1 tsp baking powder
3 ener-G eggs
1 tsp vanilla
dash salt
1 3/4 cups sugar
1 cup flour
1 package Duncan Hines Frosting Creations Pumpkin Spice flavor (*If it's hard to find since it is seasonal, omit and add 1 tsp cinnamon, 1 tsp allspice or pumpkin pie spice)

Spray bottom of 9x11 pan with cooking spray. (*this is not a 9x13 pan.  I found this odd size at a baking store because it was bigger than an 9x9 but that'd work too) Preheat oven to 350 degrees. In a microwave proof bowl, melt butter.  Mix with pumpkin, vanilla, sugar, and salt.  Add flour, baking powder, ener-G eggs, and Pumpkin spice packet and stir well.  Pour into 9X11 pan and bake for 30-35 minutes.

Let cool.

We couldn't wait for it to cool.  We're bad like that.  But I liked it.

Eat. Eat another. Eat one more...tell no one! 

 

Enjoy.  We sure did.

 

Creamed Kale And Brussel Sprouts

Oh how I love fall.  And better yet, oh how I love fresh fall vegetables and farmer's markets.  Today I decided to head over to a local farmer's market with my son-in-law, daughter and my new grand baby girl. I was thrilled to hear they were going on an outing for fresh foods, especially since my son-in-law is quite the meat and potato kind of guy.  While I was there, I picked up some delicious vegetables, including fabulous looking brussel sprouts and kale.  I really wanted a dragon fruit but it was $10.00 for one fruit.  Yikes.  Maybe next time I'll make a purchase of dragon fruit but this time, not only did I have limited cash on hand, but I've never priced a dragon fruit so I can't be sure that's a great deal.  But if you ask me, Dragon fruit seems quite pricey!
With Fall almost here and the holiday's coming soon,  I can only imagine this dish below at my Thanksgiving Table or better yet, on my table once a week.

 

Creamed Kale and Brussel Sprouts

3 kale leaves (Stocks removed and chopped)
1- 1/2 cup brussel sprouts, cut in half
2 Tbs agave syrup
2/3 cup cream from the top of a can of coconut milk ( I open my can,  leave the lid up slightly and let it set up over night in the refrigerator. Even two days later and you'll have nice cream.)
4 Tbs vegan butter
1 tsp flour mixed with 2 Tbs left over water from boiling your kale and sprouts

In a large pan over high heat, boil kale and sprouts in water, making sure the water is just to the top of the veggies. Boil for about 20 minutes.

  Cool slightly.  Add just the drained veggies to a food processor with the agave, cream and butter, reserving 2 Tbs water for the flour mixture.  Pulse for about 3 minutes until the veggies are looking fine but still have a bit of texture.

 

  Put the mixture in another pan over high heat and boil.

 

 

 

 Add the flour mixture to the pan and stir until it starts to thicken, about 8 minutes, stirring constantly.

 Serve immediately.  This dish has a nice nutty texture and a beautiful slight crunch,  which is perfect for fall and winter.
Serves about 3-4 people as a side dish.

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!