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!!!!