ourhandprints

Arise to a new life!

Stuff Poblano Peppers

For our Anniversary a few years ago we decided to go to Garden Grill in Epcot. They are always changing the menu every few months so we weren’t sure what was going to be offered at that time.  We were told the veggie option was all you can eat Stuff Poblano Peppers and our choice of sides (note: this contain dairy).  It sounded really good so we were excited to try it out. The  Poblano peppers were AMAZING absolutely amazing!!!

I started thinking about how good that meal was and then I got a really strong craving for them so of course we had to make them our version and vegan style. I was thrilled to see how easy they are to make and how delicious they tasted. Poblano peppers are a bit on the spicy side (at least to me who is a wimp when it comes to spicy) so you can always use regular bell peppers for this as well if you’d like.

I think this is going to be a must make all the time now. Yes it’s that good.

Ingredients:

4 – Poblano peppers

1 Can – Black Beans (Drained)

1 Cup Dry – Quinoa

Vegetable broth for Quinoa

½ large Cucumber – Diced

2 Tablespoons – Finely Chopped Cilantro

2 Drops Lime Oil or 2 Limes Juiced

2 Slices – Follow your Heart Smoked Gouda Cheese – Diced

2 Slices- Follow your Heart Smoked Gouda Cheese – Halfed

1/8 Cup Oil –  We used Tuscany Herb and Rosemary Infused Oil

Seasonings – Seasoned Salt.

Preheat Oven to 375°

Cook your quinoa in vegetable broth per directions on bag.

Slice tops of peppers off. Mix oil and seasoning together and coat pan and peppers. Once coated place peppers in pan and put in oven for 15 minutes.

peppers-1

Mix together drained black beans, diced cucumber, cilantro, 2 slices of diced cheese and lime oil together in a bowl.

peppers-2

Add Quinoa to bowl and mixed.

Stuff peppers with mixture.

Place peppers in pan and slice top to form a V. Fold back V slice and add ½ slice cheese to each pepper. Fold V back unto top of cheese.

pepper-5

Place in oven for about another 15 minutes or until cheese is melted.

Enjoy!!!

Leave a comment »

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)

 

 

1 Comment »

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!!!

Leave a comment »

Monkey Bread Pizza

So as usually I was searching online for different things that looked good and I came across this thing, this gorgeous, yummy looking thing! Monkey Bread Pizza.  So I wrote down the directions, even though I had them etched into my brain already, and bought the stuff to make it the next day. My mom was over visiting so she helped make it.

We had an assembly line going. My husband cut the dough, I filled them and my mom oiled and placed into the pan. We brought them over to eat for my nieces birthday party. They were more for us since they all had pizza to eat but we had everyone try them and it was a big hit. We made them again about a week later just for the 2 of us. We ate half in one sitting…the rest was lunch for the next day.

Here’s the recipe based off this one http://www.jasonandshawnda.com/foodiebride/archives/7195

2 – Pizza Dough’s (we bought them already made but you can use homemade if you want)

1 – Jar Mariana Sauce

1 – Block of Cheese ( we used Daiya Jack Cheese but you can use any)

1 – Package Pepperoni ( We used Yves)

1 Cup – Oil (We used my husband home-made oil recipe below)

Preheat oven to 400 and oil your bundt pan ( you can also use a 9 x 13 pan but then you will have to use half the ingredients)

First you are going to flatten the dough and slice each thing of dough into 22 pieces ( or as many as you want).

Second you are going to cut up the cheese into 44 pieces or cut into as many pieces of dough as you have.

Third you are going to take a piece of dough. Place a slice of pepperoni  into the middle of the dough add your cheese chuck and fold or pinch the dough over so you wrap the pepperoni and cheese into the dough.

Fourth oil your dough and place into the bundt pan.

Fifth once all your dough is filled, pinch, oiled and placed into pan you are going to cover your pan with scan wrap and leave on counter for 30 minutes to rise.

Sixth once 30 minutes is up place in center of oven for about 45 minutes.

Seventh take out of oven and let cool 15 minutes before turning it over onto a place.

Eight Place bowl of mariana sauce in center hole and enjoy!

Homemade Oil Recipe:

Olive Oil

Fresh Minced Garlic

Garlic and Parsley Salt

Dried Italian seasoning

Mix all together to your taste!

Leave a comment »

Lightly Breaded Turk’y Cutlet

So I think it’s time for another savory dish. We found these Lightly Breaded Turk’y Cutlets made by Gardein at our local Wholefood store so we had to try them.

I was iffy about them because a lot pre-breaded things become to mushy for us but we have tried everything from Gardein so we had to try these.  They were surprisely very good and I loved them.

My husband made them according the the package directions and we paired them with Uncle Ben’s Ready Rice Vegetable Rice and Bush’s Grillin’ Beans (all of there products are dairy free and they have 3 different Grillin’ Beans that are vegan per there FAQ.

1 Comment »

Best Tuna Salad Ever

Years ago I was looking for a tuna recipe made without TUNA. I know that’s kinda an oxymoron isn’t it? Well anyways I was on a mission when I came across a post from veggieboards called Mock Tuna Salad that said to use garbanzo beans as tuna. I was a bit skeptical about it since I didn’t think BEANS could replace TUNA, there not even similar in taste,  but I figured I would give it a shot. Since the recipe called for a lot of things I didn’t have/like I tried my own version.

Tuna Salad

2 Cans – Garbanzo Beans
2/3 Cup – Diced Onions
1/3 Cup – Veganzie (more or less to taste).
2 Pickles diced ( I use Bubbies pickles) (You can also put olives in replace of the pickles for a saltier taste but it’s hard to find olives without Latic acid(milk product))
  1. Place garbanzo beans in a bowl and smash them( the husband like some left whole but you can smash them as much as you like, you can even use a blender or food processor depending on how smooth you want it.)
  2. Add diced onions, veganzie and diced pickles to beans and mix.
        3. Enjoy!
You can have this lots of ways. We like to either mix our with some pasta for a tuna pasta salad or put it on bread for a tuna sandwich but you can eat it any way you’d like. My husband likes putting Golding Farms Three Pepper Mustard on his to give it a spicy kick and since I’m not a big fan on hot stuff I add some garlic salt to mine.
Any question or feedback ??? We’d love to hear from you!
Leave a comment »

Coming soon orange chix

20120326-211729.jpg

Leave a comment »

Vegan Blackened Chix Pasta Salad

The much waited for VEGAN BLACKENED CHIX PASTA SALAD!!! (woooo’s and ahhhh’s). So this is another one of the hubby’s wonderful ideas. He does the dinner cooking, I do the desserts. Makes a great life because I don’t like cooking dinner. I always eat too much while cooking so I’m not hungry by the time I’m done 🙂 So here it is. Let us know what you think and feel free to ask any questions you may have.

Vegan Blackened Chix Pasta Salad

Ingredients

1 T – Brown Sugar Bourbon (Grill Mates McCormick)

1 1/2 T – Mojito Lime (Grill Mates McCormick)

1 T – Montreal Steak Seasoning (Grill Mates McCormick)

1 T – Fiesta Lime (Mrs. Dash)

2 t – Seasoned Salt (Any brand)

1 T – Italian Seasoning (McCormick)

1/2 Cup – Corn Oil

1/4 Cup – Corn Oil (for frying pan)

4 Vegan Chicken Patties (Gardien)

8 oz – Spring Pasta

1 – Red Pepper, diced

1/2 Cup – Corn

1/ 2 Cup – Peas

1 T – Extra Light Olive Oil

Italian Vinaigrette or any salad dressing of your choice (optional)

Directions

  1. Preheat oven to 500 degrees and make sure you rack in the highest it can go and still fit a cookie sheet on.
  2. Defrost Chicken. Hubby puts in the microwave just until they are defrosted.
  3. Mix seasonings (all 6) with the 1/2 cup corn oil.
  4. Coat chicken with the seasoning and oil mixture.
  5. Place the 1/4 cup oil in pan and get it nice and hot to about 350 degrees.
  6. While waiting for oil to get hot get a cookie sheets out and line with tinfoil. Place a good amount of oil on tinfoil.
  7. Place chicken patties in pan and sear on both sides on med/high heat for about 2 1/2 minutes each side. * CAUTION – IT WILL SMOKE, POP and SIZZLE. BE CAREFUL*
  8. Once seared on both sided place chicken on your well oiled tinfoil cookie sheet and place in oven for 5-8 minutes.
  9. Remove from oven and allow to cool completely.
  10. Well chicken is cooling cook your pasta.
  11. Once pasta is done diced your chicken into about 1/4 inch cubes.
  12. Mix your pasta, chicken, red pepper, corn and peas together along with the light olive oil. Add your salad dressing if you like.
  13. Enjoy!
Leave a comment »

Vegan blackened chix and pasta salad coming soon

Leave a comment »

%d bloggers like this: