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BBQ Vegan Style

Since the weather here has been super lovely out (rainy mostly but hey that’s Florida) we decided to invite my sister and her kids over for a pool day.  Then my husband said he wanted to grill up some burgers at the pool. Then we invited more people and more people and more people. So BBQ at the pool became BBQ at our apartment and then pool afterwards. It was too much to carry down to the pool and by the end it was just Hubby and I who made it to the pool.

Vegan BBQ?? Most people would think that means cardboard tasting food but it does not at all. Our food is amazing tasting. I was really super excited that everyone tried our burgers and it seemed like they enjoyed them too. We don’t force our lifestyle on anyone but when people come over our house they either 1 bring their own food if they want meat or 2 eat ours.  I’m glad people try ours and I love there honest opinions. I want people to tell me if our foods sucks or what they think so I know for next time what too have or not to have.

 

Here are some highlights of our party and what we had.

 

Burgers – Vegan Boca and Gardein black bean and chipotle burgers. (We get both at our local Bjs. They  just started stilling the Gardein ones. soooo good)

Buns (We get Cobblestone because they confirmed to us that they are vegan)

Chips and Salsa

Pita Chips and Hummus

Pickles, Tomatoes, Lettuce, Ketchup and Mustard.

Watermelon

Dump Cake for Dessert ( will follow in another post)

 

 

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Chick’n Pasta Salad

So this is a great gathering food. Easy to eat, taste great and most people don’t think it’s vegan let alone vegetarian so it’s a hit for everyone. We also brought this to our friends gathering and it was a hit as well. I hope you all like it as much as we do.

 

Ingredients:

1 Box Spring Pasta

1 lb Bag Frozen Mixed Veggies ( we got the one with lima beans because there just so awesome)

1 Bag Gardein Chick’n scallopini

Seasonings for your choice

Red Wine vinaigrette Salad Dressing

Aged Glazed Balsamic vinegar (Not all are vegan so just read the ingredients)

 

Directions:

1. Make Pasta according to box, drain and add frozen veggies (the heat of the pasta will defrost them)

2. Make chick’n.

  • Place oil and heavy seasonings in pan and on frozen chick’n. Turn to med – med/high heat.
  • Shear chick’n on both side and continue cooking until internal temperature reaches 165 (all foods should have a temp of at least 165).
  • Cool chick’n and slice into chucks.

Add cooled slice chick’n to the pasta and veggies. Mix well. Added Red wine vinaigrette and balsamic vinegar to taste.

Enjoy!!!

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Vegan Mini Cheesecake

OMG OMG OMG the most fabulous vegan cheesecake ever!!!! I’m a HUGE fan of cheesecake but since becoming vegan I haven’t really like any all that much. I mean yes they are good but not like regular cheesecake. So I’m always on a search to find my perfect cheesecake and I totally found it.  Best thing is it doesn’t make all that much so I won’t be tempted to eat it for a week straight but it also only using 1 tub of cream cheese and at almost 5 bucks a tub that totally a score in my book!!!

Now the recipe I found wasn’t vegan so I was a bit worried about making it but it seemed easy enough to convert, really easy, so I figured I didn’t have much to lose if it didn’t work.  I didn’t waste any time either. I got home from work at about 4 and by 4:30 they were in the oven. I was so excited to make them.

Over the weekend we brought them to a friends lovely gathering and they were a big hit. I was so happy so many people commented on them. I love to hear anything about my baking (good or bad). I want people honest opinions and I had more than 1 request for the recipe so needless to say I was thrilled.

The recipe is adapted from Workout and Then Cook Blog.

1 tub Cream Cheese ( I used follow your heart)

1/2  cup Sugar

2 teaspoon Lemon Juice

1/4 teaspoon Vanilla

1 Egg ( I used egg replacer)

Homemade Graham Cracker Crust

Preheat Oven to 325

First things first is  the Crust. She used 6 Mini Crust from Keelber, which would be perfect but I didn’t have any so I used 4 mini springform pans you could also use mini muffin/cupcake pan as well. I believe the recipe will make 24 mini cheesecakes muffin thingys. For the gathering we went to I did the 4 mini springform pans and then cut each one into 8 mini slices. They came out sooo cute I thought 🙂

1 1/3 cup crushed graham crackers

2 tablespoons sugar

5 tablespoons melted butter ( I used earth balance)

Mix all 3 ingredients together. Split evenly between the 4 pans and press down hard.  Bake for about 6 minutes. While this is cooling you can make your filling. (I got this recipe form my springform pans box)

Now on to the most fabulous filling. Using the ingredients I have listed above go to link here to see how to mix it all,bake it and chill it. I had to keep mine in about 10 minutes longer  then she said(total of 30 minutes). The knife also didn’t come out clean like her’s did.

Enjoy!!!!

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