Vegan Carrot Cake

 There are some things you just never know are vegan.  Like this moist and tasty Vegan Carrot Cake.  Perfect texture, and topped with a cream cheese frosting it will satisfy any ones sweet tooth.  It even made a great breakfast treat.  This recipe makes one 9 X  cake.

1 Cup flour
1 1/2 Cups Sugar
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt
1 TBS Cinnamon
1/4 Cup Canola Oil
1 1/4 Cup Canned Pumpkin

1 1/2 Cups Shredded Carrot
1 Cup Raisins
1 Cup Walnuts


Preheat oven to 350 Mix all dry ingredients into a large mixing bowl and stir until well blended.  Add oil and mix in with a fork or pastry cutter until mixture is course.  Add pumpkin mixing with dry ingredients until moist.  Mixture should pour easily when lifted with spoon.  Add additional pumpkin if necessary.  stir in carrot, raisins and walnuts.  Coat 9 x 9 baking dish with canola cooking spray.  Cook 45 minutes in a 350 oven or until inserted toothpick comes out clean. Allow to cook in pan for at least 2 hours.

2 TBS Earth Balance Butter
1 Cup Follow Your Heart Cream Cheese
1/2 Cup Powder Sugar
1 Tsp. Vanilla
1/4 Cup Chopped Walnuts

Allow Butter and Cream Cheese to reach room temperature.  Place in mixing bowl with powdered sugar and vanilla.  Blend with mixer until creamy and smooth.  Spread on cooled cake and top with chopped walnuts.

Calabacina y Carne Gumbo

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When my husband and I began dating he invited me to his place for lunch one day.  I only lived five minutes away from work, and he lived in the same apartment building that I did.  It was nice to get away and join him, but what he made me was a big surprise.  It wasn't just that he could cook.  I had never tasted anything quite like Calabacina Y Carne Gumbo in my life.  I knew that was a big moment for me!  To this day every time he makes this overwhelming dish of deliciousness I'm reminded of that day sitting at his breakfast nook enjoying this amazing meal with him.  Even though this makes on very large kettle full be prepared.  The leftovers never stick around long.




1 1/2 LB Tender Boneless Thick Cut Pork Chops
1 8 OZ Package 41-60 Count Shrimp
1 LB Spicy Summer Sausage Link
2 TBS Vegetable Oil

1 5oz Can Tomato Sauce
4 Cups Hot Water

1 Small Onion
1 Medium Green Pepper                                                               OPTIONAL
1 Large Yellow Squash                                                                  Shredded Cheese
1 Large Green Squash                                                                     Sliced Jalapeno
3 Garlic Cloves Minced                                                                  Sour Cream

2 TBS Salt
1 1/2 TBS Lemon  Pepper
2 TBS Oregano

Dice Pork into 1 1/2 inch cubes.  Heat oil in frying pan, add pork and stir constantly until golden brown about 10 minutes.  Remove from pan and add to a large soup kettle.  Add chopped onion, chopped green pepper and minced garlic to oil and cook until slightly tender abut 5 minutes.  Add to kettle.  Quarter Sausage link and slice adding to kettle.  Add tomato Sauce, water, salt, pepper and Oregano.  Simmer on medium heat for 30 minutes.  Slice green and yellow squash add to Carne and simmer for an additional 10 minutes.  Make sure shrimp is thoroughly clean, deveined and rinsed in cold water.  Toss into Gumbo.  Cover and simmer an additional 10 minutes.

Top with Cheese, Sour Cream or Jalapeno if desired. Serve with fresh flour tortillas.
 

Fire Grilled Stuffed Burger

This has got to be the best burger I've ever had.  After doing a stuffed chicken breast I wonder "why not a hamburger.  I  brain stormed trying to come up with the best combination of flavors to stuff it with.  I'm sure this would work just as well cooked up in a frying pan, or even in the oven.  You want to get the best flavor possible so I definitely recommend sticking with an open grill.  Just remember, if my filling does not appeal to you toss together what ever sounds the best to your taste.  Either way, you'll be completely awed at how good it is.  This recipe will make four 1lb hamburgers.


3lbs Hamburger
3 Tbs Weber's Mesquite seasoning
1/4 TSP Mesquite smokey flavoring
2 TBS Worcestershire Sauce
Salt and Pepper to taste
4 bakery style deli bun
1 1/2 Cup shredded Colby Jack Cheese

FILLING:
3 Slices Bacon cooked crisp and chopped
1/4 Cup Minced Onion
1/4 Cup Minced Green Pepper
1/2 Cup Chopped Mushrooms
4 Small Garlic Cloves Minced

Condiments (optional)
Mayo, Catsup, Mustard, Avocado, Lettuce, Tomato, Sliced Cheese




Mix meat very well with Mesquite Seasoning, Smokey flavoring, Worcestershire, salt and pepper.  Divide meat into four equal portions and set aside.  Cook bacon crisp and crumble in mixing bowl.  Add onion, green pepper, mushrooms, garlic and cheese.  Flatten one portion of the meat into a round patty about 1/4" thick.  Place 1/4 of the filling on the right side and fold the meat over.  Carefully mold the meat back into a round shape.  Follow same procedure for remaining hamburger.

Place patties on heated grill and cook ten minutes on each side, longer if you prefer.  Toast the buns if you like.  Place hamburger on bun and add your favorite toppings.


Oriental Tofu Bake

Thanks again to my daughter for another outstanding vegan dish.  I had to give this one a try.  One look at it and I immediately knew it would be delicious.  This is a simple relaxing dinner that serves two.  Notice the gorgeous green salad :).

2 Packages of Oriental flavor Top Ramen
2 TBS of Earth Balance Butter
1/2 Cup Chopped Green onions
1/4 Cup Shallot
1 Cup Diced Mushrooms
1/2 Cup Baked, Diced Tofu


Melt butter in a cause pan.  Add two packages of Oriental flavor seasoning packets included in ramen packages.  Stir constantly until dissolved.  Remove from heat.  Add all vegetables and tofu to a large bowl. Pour melted butter over the top and blend very well.  Pour into a 9 X 9 casserole dish and cover with foil.  Cook at 350 for 20 minutes (be careful, it's smells so good cooking)

Meanwhile prepare Ramen noodles according to package directions.  When done top with Tofu Bake and enjoy

PineappleBerry Pie

Here's just what you need to top off those sunny summer weekend Barbecue's.  Sweet, with a slightly tart nip and full of refreshing berry goodness.  The secret to making this pie so yummy is simple.  Don't over do it!  Mother nature supplies all of the awesome taste you could possibly want.  You won't believe how easy and delicious this pie turns out.   As always I like to make my pie crust from scratch. In hurry? a nice store bought crust works just fine.

1 9" Pie Crust

1 1/2 Cups Diced Pineapple
1 1/2 Cups Sliced Strawberries
1 1/2 Cup Blueberries
1/2 Cup Orange Juice
2 TBS Cinnamon
1 TBS Nutmeg
2 TSP  Sugar
1 Cup shredded coconut
1/4 Cup Corn Starch mixed with 1/4 Cup cold Water

2 Cups Whipped Cream
2 TBS Coconut

Place fruit and Orange juice in a large sauce pan.  When mixture begins to boil add cinnamon, nutmeg, coconut and sugar.  Mix corn starch with water and stir until dissolved.  Add to pie filling stirring constantly until mixture thickens.  Remove from stove and set aside to cool.

Cook pie shell until it begins to turn very light brown.  Add pie filling and cook until shell is brown and crisp all the way through.  Remove from oven and cool completely in fridge.  Spread reaming 2 TBS of coconut on a baking dish and place in oven until toasted and brown, about 5 minutes.  Stir coconut at least halfway through the toasting process. Remove from oven to cool.

When Pie is completely cooled remove from fridge and carefully top with whipped cream.  Sprinkle with toasted coconut.  Return to fridge until ready to serve. 
 

Saucy Stacked Breakfast

This is what mornings are meant for!  A good, warm filling breakfast.  When you get one so full of flavor it gets your day off to a great start you've got a win win!  I don't know what I was thinking, but it sure came out right.   Pretty darn easy too!  This is for one service, so double up if you need to. 


2 Slices Multi Grain Bread
2 Eggs
1/4 cup Canola Oil
2 Slices of bacon

Toppings (your choice)
Salsa
Shredded Cheese
Jalapeno slices
Sour Cream

Toast bread until nice and golden brown.  Fry bacon in skillet until good and crisp.  Set both aside and prepare eggs.  When frying an egg you never want to start them off in grease that is hot.  Crack eggs in a skillet with grease that has not been heated.  Cook at medium heat until eggs settle on the outside and begin turning white.  Once everything but the yolk is firm gently turn the egg over with a turner and let cook for about 30 seconds.  Gently pick egg up (to avoid breaking yolk).

Place unbutter toast on service plate and place each piece with one egg on top.  Split each piece of bacon in half and criss-cross on top of egg.  Add a spoonful of salsa and any addition toppings you prefer.

There you are.  Quick, simple and oh so tasty!  ENJOY

Chorizo Sándwich de Bolsillo

I don't know about you but I work my tail off.  When I get home from the office all I want to do is get a quick, tasty meal on the table.  One the whole family will enjoy.  Well, here ya go.  This delicious Chorizo Sandwich de Bolsillo (Sausage Pocket Sandwich) is ready in 20 minutes and it's as tasty as tasty can be.  This will make four sandwiches.

1 LB Spicy Summer Sausage
1/4 Cut diced chillies
1/4 cup diced onion
1/4 Cup tomato sauce
2 Cups Rice
Garlic Salt and Lemon Pepper to taste
2 Pita Pockets cut in half

GARNISH:
Sliced Avocado
Shredded Mexican Blend cheese
Sour Cream
Shredded Lettuce
Diced Tomato

Slice sausage and brown it in a skillet.  Add chillies, onion, tomato sauce and rice. Cover and let simmer.  Carefully open Pita Pocket with a sharp knife.  Place sausage inside and add your favorite topping.

TIP: I make up several cups of rice at one time and place 1 to 2 cup portions in freezer bags.  They are always ready when I need them for a quick dish.