I'm coming back soon...

My kitchen has been being remodeled over the past 8 weeks.  That has been making my meals super simple.  I have been dying to get back into the kitchen and cook like crazy.

So, counter tops or not (not), sinks or not (not) and NO DISHWASHER... I am determined to cook a gourmet meal tonight.  I will post pics tonight or tomorrow.  I can't wait...

Vegan Pumpkin Pie, just like grandma used to make...

This pumpkin pie was made from 6 ingredients.  It tastes like pumpkin heaven.  Sweet and sinful, yet no penance is necessary with this recipe.    This took 2 minutes in the food processor.  It is full of protein and has wonderful silky, creamy, velvety texture that usually only comes from eggs and heavy cream.  But us vegans know the secret of mimicking that texture is Silken Tofu.  My grandmom Capizzi, bless her soul,  would be outraged at even the thought of it!   But being the gracious woman she was and the adventurous baker, she would have tried it and loved it.

 I can't wait to make this again...of course, there were no leftovers.

Veggie Roast with Garlic Green Beans and Gravy

Another fall comfort food.  Veggie roast with garlic green beans topped with some crispy onions.  I made my chik'in gravy and a few pounds of soft, fluffy garlic roasted mashed potatoes.

This meal was decadent but without the guilt.  I really try to make my old classics taste the same with out the classic calorie, fat or lack of nutritional density.

Wanna a bite?

Vegan Steak Wrap with Horseradish Sauce and Cooling Veggies

I am absolutely in love with this wrap. In fact, I made it yesterday and loved it so much I made it again today just so I could blog about it!

This wrap is reminiscent of my cheese steak favorites but a healthier version.

I chose a great Lavish Wrap (big rectangle) from Trader Joe's (thanks to Lisa for discovering it). Then I chose the ingredients. I had a ton of Gardein Beefless Tips in my freezer, so I wanted to use them. And then someone on TV mentioned horseradish. In an instant, the wrap, which I am sure will someday be infamous, was now born.

To keep it healthy, I always say, "the more veggies the merrier". So, I sautéed onions, peppers and mushrooms until caramelizing, then added semi defrosted Gardein Beefless tips.

While the cast iron pan was working its magic making mock meat taste like filet tips (without all the death), I worked on the wrap.

I made a spicy horseradish sauce from vegan mayo, LOTS of horseradish, and some Dijon. I whisked into a saucy but spreadable consistency. I coated my wraps interior end to end. Then I shredded about 1 ounce vegan mozzarella on top. I finely chopped pea shoot sprouts, baby spinach, shredded carrot, broccoli and cabbage and very thinly sliced cucumber.
When the steak mixture was done, I sprinkled it over the veggie layer.
I carefully rolled up the wrap into a log and then cut it on a bias.

Viola! A sinfully tasty wrap full of good nutrition!

I carefully rolled up the wrap into a log and then cut it on a bias. 
Viola! A sinfully tasty wrap full of good nutrition!

Stuffing Topped Chick'n Potpie

I love making two at one and having this meal last a few days.

I love making my own gravy for this. It makes it taste so savory. I also cram as many veggies as I can in this. I use carrots, peas, green beans, celery, onion, potato, corn, mushrooms and even kale if I have some to spare. I like to use an organic spelt or whole wheat crust and chopped up Gardein Chick'n breast as my "meat".

This meal is definitely a family favorite. Give it a try. You will be glad you did.

I am craving fall comfort food...

Fall just makes me want to cook, cook and cook some more. Out went the tomatoes and basil, in came the fall squash, potatoes and root veggies. To make this "meatloaf" taste like grandmom's, I used a combination of lentils and tvp (re-hydrated soy granules) along with lots of spices and classic veggies to capture that flavor. Because this takes much less time than real meatloaf, and I love roasted carrots with meatloaf, I precooked and glazed the carrots in my cast iron pan and added them and the peas during the last 15 minutes of cooking. I also made crashed potatoes and wheat apple cinnamon muffins.

It was a lovely Sunday dinner that went perfect with Fall Football.

Italian Pepper and Tofu “Eggs” with Sweet Potato and Kale

As soon as the garden was full of hot Italian peppers, my grandmother always had a pan frying full of them. Different shades of green and red peppers glistening with olive oil and slight char-marks overflowing the pan. As soon as you opened the door to her home, the smell of peppers frying hit you nose and made your mouth water and eyes tear up at the same time. My poor Polish step grandfather was forced to endure the scent using a bandana for face cover and coughing across the room from the burning in his throat. She would say, “he’s just a being baby, they are not that hot.” I don’t know if she liked the peppers more or the torture we endured to enjoy the meal. In remembrance of these peppers, I dedicate this meal. I was able to cheat. A good friend, Anna, sent me home a jar of her just made hot Italian peppers. So here is a healthier tribute to “Grandmom Falco’s Pepper and Egg”.

My version starts with fresh organic olive oil heating in my favorite well seasoned cast iron pan, then adding thinly sliced sweet potatoes. Once they are partially cooked I add the yellow onion until it is almost translucent. Now comes the hot Italian peppers, just enough to make your mouth hot but not to lose the flavors of everything else. Next comes the tofu, which I have already drained and broken into small pieces and seasoned with turmeric, sea salt, pepper and nutritional yeast. I stir well. I few minutes later, I add some defrosted kale and frozen corn. Once everything is heated through, I top with a few pinches of vegan mozzarella until melted. It is soooo delicious and full of flavor, not to mention protein, vitamins and minerals.

I hope you can enjoy this dish sometime. It is great for breakfast, lunch or dinner.

New posts coming...

I have a ton of pics and posts to catch up on from the past 3 weeks. I will be posting them tonight or tomorrow. Be sure to check back to see some of my new vegan creations!!!!

Vegan Philly Cheese Steak Stromboli & Pizza

This should have been posted a few weeks ago. I was flipping through my pics folder and decided it looked too good not to post. So, even though I am out of sequence, I hope you still enjoy this taste of a Philly favorite.

Cheese Steak Stromboli:

Breakfast anyone?

This is my super fast tofu fried "egg" sandwich.

While posting this my daughter saw the photo and said, "mommy, that picture is making me hungry for tofu "egg" sandwiches".

She just loves these (usually on sprouted bread or English muffin) but is was Saturday and we had these extra bagels at the bakery, so a white bread treat it was. I won't lie...it was good.

I have made tofu eggs about 20 different ways, but now for breakfast sandwiches this new style is easy, fast, and much tastier than most I've tried.

For these I pat dry my tofu, slice it, then place on a plate that has been prepared with a dusting of nutritional yeast, turmeric, and a pinch of Himalayan salt and crank or two of pepper.

One a lay the tofu on the spices, I sprinkle the same mix on top lightly.

Then I get the griddle nice and hot and add a little earth balance. When it start to sizzle, I lay the tofu on in and let it cook about two minutes. Then I flip the tofu, lower the temperature to medium and shred a little vegan cheese on top. I choose a breakfast "meat" and lightly sauté it for the remaining two minutes.

Lay the "meat" on the cheese and then put it on a favorite breakfast bread. Enjoy!

La Vegan Lasagna

Fresh homemade sauce using Grandma's secret recipe.
Layer in fluffy, creamy, mild yet cheesy tofu ricotta.
Other layers of veggies from the garden.
Oh and leftover vegan meatballs slightly broken made a meaty addition to this classic dish.
I kept it healthier using oven ready whole wheat lasagna noodles.

This was heaven. Total Italian comfort food.

Grandmom's homemade chicken dinner VEGANIZED!

It was 4pm and I was watching a marathon of vegan and non-vegan cooking shows and had a flash of inspiration. A meal was being prepared with a roasted chicken carcass ,gravy and all the unhealthful fixings. It did bring me back to the romance of my childhood Sunday dinners. So, i decided to re-create this memorable meal and make it vegan and more healthful. Oh and did I memtion we wanted to eat by 5:00pm.

Okay the race is on. The challenge, roasted "chik'n" in gravy, garlicky "potato/cauliflower" mash, corn bread, peas and baked cinnamon apples in 45 minutes.

In record time everything came together. And better than I remembered. I made by far the best vegan gravy I ever had using no recipe but my instincts. It was pour-able, rich, low in sodium, low in fat, and had superb flavor.

The Gardein chick'n was tender and coated with gravy.

The garlicky potato/cauliflower mash was creamy, thick, luscious, and held the gravy with ease.

Baked apples added just the right sweetness to this dish.

Peas were perfect, not much to say except I always need something green on my plate.

And finally the corn bread. Outstanding. Although I cannot take all the credit for this. I did use a premixed corn bread base and used coconut oil and egg replacer with the addition of real corn kernels. It was baked to perfection and the whole dish was devoured.

The meal was a total success and I plan on making it the next time I have guests over.

Oh and yes, it was done right on time!

Straight from the pages of Veg Times...

Lemon Cream Angel Hair Pasta (my addition is topping with yellow tomatoes from my garden and a sprinkle of vegan Parmesan)

Add a side of Grilled Yellow Crooked Neck Squash

and Tempeh "Crab" Cake

You have a whole new level of summer pasta that is too good. Just right for lunch or dinner.

It's HOT!!! And I am still in the mood for pizza...

Okay, so it is hot and humid in the Philly area. It's so hot I probably could have left this pizza outside and it would have baked and had melted cheese.

Although I still am craving pizza, being in the kitchen long enough to make dough, let it rise, and punch it out just sounds too hot and exhausting. But, my mind can only think of using my tomatoes and basil for a fresh sauce. So I compromised, I used Traders Joe's whole wheat Mediterranean Flat Bread for crust. This only needs to go in oven for about 8 minutes to be crisp and perfect. I put it right on the rack while my Vitamix made the "sauce". I tossed cherry tomatoes, wedge of onion, clove of garlic, a few basil leaves, some olive oil, Himalayan Sea Salt, black pepper and Italian seasoning in the Vitamix and used the variable speed until it was just blended but still chunky. I pulled out the crispy flat bread and topped it with a little bit of Daiya Mozzarella and then the tomato mixture. I baked it just long enough for the cheese to start to melt. My second pizza's (not pictured) were in a little longer so the cheese was completely melted. I just was so hungry I couldn't bear the extra minute.

I served these along side a perfect salad that was 75% from my garden. And to begin and finish out Friday night feast was a cool and refreshing organic Chardonnay spritzer with fresh wedges and lemon and lime.

Vegan Chik'n Salad Sandwich

Trader Joe's High Protein Spouted Bread toasted with a thin spread of Nayonaise piled high with my own garden fresh red and yellow tomatoes, onions, organic spring mix, and my totally chicken free chik'n salad make this lunch a star. If I would have had "Facon" and sprouts I would have had that on here too.

My vegan chik'n salad could definitely fool omni's, it is incredible.

I'm in the mood for... Pizza

Okay, it's summer and pizza is not exactly bathing suit friendly, but sometimes an Italian girl has to have her fix, Gabi-sh?

To keep it healthy and light I try to always make my crust from whole wheat flour and spread it thin. On these two I only had enough left over sauce for 1 pie. So what to do? Oh yeah, I will go to my garden overflowing with Basil and make a creamy pesto sauce instead. Top it with grilled squash from my garden, roasted peppers and olives. My other pizza was a little more traditional with sauce, vegan mozzarella, olives, mushrooms and caramelized onions.

Both baked up crisp on the bottom and perfectly melted on top.

They were so good that I serve them with a huge salad just to not over eat.

Which one's your favorite?

This post is making me hungry for pizza again.....back to the garden......

Vegan Grilled Chick'n and Veggies on Crusty Bread

I know I am way behind on posting. I will catch up over the next few days. It has been a little crazy around here for a few weeks. Anyway, back to the sandwich...

I started with a crusty baguette drizzled with garlic seasoned olive oil and toasted slightly. Then I grilled eggplant, red and green peppers, red onions, and zucchini in a tiny bit of olive oil and seasoned with a pinch of pink Himalayan salt and fresh ground pepper. When the veggies were perfect, I cooked Gardein Chick'n in the veggie pan along with some reduced imported balsamic vinegar. I layer all of these on the bread with some halved marinated artichokes, fresh vegan sliced mozzarella, garden ripe tomatoes and fresh picked basil. PERFECTION! My husband also likes chopped Greek olives mixed in. These flavors are wonderful together. Try it, you will not be disappointed.

Happy Father's Day

To celebrate our Father's Day we had a picnic outside on the patio in the hot and humid weather. But we kept cool under the shade canopy and alternating dips in the pool's refreshing water.

Because the weather was so hot I wanted to keep the meal simple to cook yet not sacrifice the type of hearty meal we are used to at gatherings.

Simple Menu:

Vegan Hot Roast Beef Sandwiches in Homemade Gravy

Topping choices of Daiya Mozzarella, Fried Peppers, and Horseradish.

Sides of Homemade Vegan Potato Salad with fresh herbs from the garden.

Grilled sugar sweet Corn on the Cob.

Kettle Cooked Potato Chips.

Homemade Avocado, Grilled Corn, and Cilantro Salsa severed with Brown Rice Chips.




AND DESSERT...My very first time creating... Vegan Lemon Tartlets topped with Vegan Whipped Cream and Mixed Cherry Berries gently sweetened with Agave Nectar.






Dessert was definitely the hit of the meal. Fresh with sweet and tart notes of citrus and berry.

Vegan Philly Cheese Steak for Lunch

As cold as the winters can be and as humid as the summers are, I love the Philadelphia area for is best know Italian Sandwiches. All I have to do is open a menu for inspiration. Nothing beats a Philly roll. Hands down the best, and I am not just saying that because I sell them. You could put anything on these rolls and it makes it taste better. Anyway, back to the cheese steak at hand, I love adding peppers, mushrooms, onions, Daiya mozzarella and cold hot peppers, lettuce and tomato. For the meat I sauté Gardein beefless tips in my own secret marinade. I have fooled many cheese steak lovers into believing these are the real thing!

If you are reading this, I would love to know what you think...

My Garden

I have several gardens around the house. The fist one is my classic Italian garden that includes 5 varieties of tomatoes, 5 varieties of peppers, 2 kinds of parsley and several varieties of basil and to remind me Grandmom, mint.









My second garden is a raised bed with parsley, basil, lemon balm, tarragon, marjoram, rosemary, oregano, cilantro, fennel, radishes, green beans, 2 kinds of cucumbers, and a few tomato plants that came up on their own from last years seeds.





My 3rd garden is new this year, and came about due to my love for eggplant and squash and their love to takeover my gardens. They are huge. About 4' wide and 3' tall with tons of blossoms and four 6" squash already. There is also winter squash on the other side of the fence.








There are flowers abound the whole house, here are some of my creations...