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

Hot Spiced Nutty Nog

My lovely daughter and her awesome hubby stopped by for an impromptu visit.  It was great. I do love my company and  I did happen to get out of my jammies before they arrived (it was already passed 2pm). When they do come to visit, normally I always make something new for them to try since they are most definitely two of my best taste testers around.  And I know my daughter loves the comfort of home where she knows momma will make her the best Vegan meals, drinks or treats around. And that my friends, brings me absolute joy!
My daughter had told me she wanted to stop by so she could try and get into the Christmas mood by seeing the décor of the house. And since I had been wanting to make my own quick nog recipe for awhile, and what couldn't be more Christmas-y but Nog, I decided today was the day for it.  Even though it is more like a delicious coffee-less latte, I think you will really really like this hot holiday drink. It's really quick and easy and is not only a Fall or Winter Drink but I could lap this delicacy up all year long, even cold during the summer months.  So try it and I hope you like it!

Hot Spiced Nutty Nog Recipe:

1 Quart Vanilla Almond Milk

2 Cinnamon sticks

1/2 Tsp Almond extract

1/2 Tsp Vanilla

5 Tbs Brown Sugar

1/4 C Spiced Rum

Dash of Nutmeg for the top

 

Put all ingredients except Rum and nutmeg in a pot on the stove and cook over high heat until bubbling and then simmer for a few minutes stirring a couple of times. Turn off stove and stir in Rum.  Serve Immediately with a sprinkle of nutmeg.   You can increase the recipe and heat it then add to a crockpot to keep hot for serving during a party too.  Be sure to add the alcohol and nutmeg to the crock pot right before the party.  Enjoy!  

 

 

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

 

 

 

Hot Gingerbread Boy

 

 

 

 

With the Holidays in full steam ahead, every time I pass Christmas lights, a Santa Claus, a candy cane or Holiday Display, all can think of is Gingerbread!  Normally by this time I have already whipped up and eaten a few Gingerbread cakes and cookies but because of my crazy work schedule and business, I have not.  So with every passing moment, my body craves to no end the delicious flavors or ginger, molasses and spice and I am dying here! Okay, I'm not dying but really...I needed Gingerbread like NOW!

Then just like the Christmas story..."When all of a sudden there rose such a Clatter," I was in my pantry tossing items on my counter with the impending joy of creating a recipe that might just curb that appetite I had brewing inside me!

So now that I whipped up a batch and it's Kimmie and Hubby approved, here it is for your Holiday enjoyment! And guess what? This is so easy peasy and quick!

 

Hot Gingerbread Boy Recipe:

1 Quart Vanilla Almond Milk

2 Cinnamon sticks

3/4 Tsp Ginger spice

1/2 Tsp Vanilla

5 Tbs Brown Sugar

1 1/2 Tsp Molasses

 

Put all ingredients in a pot on the stove and cook over high heat until bubbling and then simmer for a few minutes stirring a couple of times.  Serve Immediately.   You can increase the recipe and heat it then add to a crockpot to keep hot for serving during a party too.  Enjoy!  

 

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

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

Key Lime Mini Cheesecakes

So it was Hubby's Birthday. I wanted to make him something really special.  Since Key Lime Pie is his delicious choice for a dessert and I just happened to have graham crackers and leftover Easy Sweet Ricotta in my refrigerator, I decided that I could whip up a quick batch of Key Lime Cheesecake Shooters for him and I and an extra one for my sweet daughter Kailey.  Then when he got home, I'd surprise him and we could celebrate with these little lime treats that packed a punch of flavor.  Flavor, and lots of it. Flavor that shouted out to the quietest of taste buds to demand an encore.  Yep...

I think we all agreed that this sweet little treat made with Easy Sweet Ricotta had all the taste and flavor of a Key Lime pie but these cuties were much easier on the waistline too. Small treat with Big Flavor and it was right up my alley, and hubby's too! Happy Birthday Honey Bunny! 

Key Lime Cheesecake Recipe:

Crust:
1/2 Tsp Vegan margarine, melted
1/4 C Graham Cracker Crumbs
Filling:
1/2 Cup Sweet Ricotta (recipe here: Easy Sweet Ricotta Cheese)
1/4 Tsp Lime rind
Juice of 1 regular lime (This is not a key lime but a regular lime.  With the rind, the juice and the Curd, this will resemble a similar flavor to key lime.)
1 Tbs. Sugar
Lime Curd:
Juice of 1 lime
1 Tsp sugar
2 Tbs Vegan margarine
1/2 Tsp cornstarch mixed with 1 Tsp water

In a small bowl, mix melted margarine with graham cracker crumbs gently with a fork.  Split up into four 4 oz glasses or Six to eight 2 oz glasses. Spoon evenly into glasses. Pack mixture gently with your fingers. Set aside.
Make Filling by mixing Sweet Ricotta mixture with Lime Rind, juice and sugar in a bowl by hand. Spoon a few tablespoons of mixture at a time in the glasses over the graham cracker. Divide what is left little by little so that each glass has an even amount of Ricotta mixture in it. Refrigerate while making Curd.

To make the Lime Curd, melt vegan margarine in a small pan over medium heat. Whisk in sugar and lime juice. Add the cornstarch mixture and continue to stir for a few minutes until it begins to thicken.

Spoon about a teaspoon or two, depending on the glass you use, over the
Ricotta Cheese mixture and place back in the refrigerator to chill for at least an hour or overnight.

Voila! Yummy.  Enjoy!

Happy Making, Baking and Eating! Follow me here, or on Facebook, Instagram or twitter for more fun, contests and recipes. 

        ©2015 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