Carne-Less Asada Fries (Vegetarian Flank Steak)

seitan beef strips
onion
green pepper ( or any peppers you choose )
cucumber
carrots
tomato
salt
pepper
taco seasoning
avocado dressing
french fries
cheddar cheese
taco blend cheese


Slice your seitan into thin strips or dice if you choose.  Saute over onions and your favorite seasons while your french fries are air frying.  Dress your baking dish with french fries, topped with some cheese, then add your sauteed seitan.  Top with the rest of your veggies (diced or chopped).  Sprinkle cheese on top and cover, heat to melt cheese in a convection oven.  Remove.  Top with Avocado Dressing.

Vegetarian Shepherd's Pie

Ingredients.
1/2 c frozen mixed vegetables
1 serving Gardein Beefless Tips (quartered)
1/4 c chopped celery
1/4 c chopped onion
1/2 small diced tomato
1 small baker potato
1 T minced garlic
1 pk Hunt's tomato paste
water
canola oil
margarine
milk powder
2 T shredded Colby Jack Cheese
salt, pepper, onion powder, chives, ranch flavor (potato), Italian Season, garlic powder, sugar or sweetener

Directions.  Wash and Boil your potato for 10-15 minutes.  Meanwhile, saute onion and celery in a small skillet, then toss in your tips.  Add your spices and tomato paste.  Squeeze in the tomato paste and water, 1/4 cup at a time.  Stir.  Fold in your mixed vegetables.  Sweeten to enhance the flavor of the tomato paste.  Reduce heat to low simmer.  Sauce should be thick but not stiff, forming the consistency of stew.

Remove potato from heat, rest in a ice water bath for 5-10 minutes until cool to touch.  Remove the skin.  Mash with a fork.  Season with onion powder, ranch flavor, garlic powder, and salt to your taste.  Add 1 T of margarine and 1 T of milk powder.  Stir with fork.  Add a little water, 1 T at a time, whipping potatoes into stiff peaks.  Sprinkle in chives.

Pour the stew into a large ramekin.  Do not over fill.  Leave room for the potatoes.  Add potatoes.  Sprinkle with oil, chives, and cheese.  Bake until bubbly, cheese melts, or to your desired result, starting at 350 degrees F, but only increasing heat to brown if you desire.

🍃Vegan Variant.  Omit or substitute dairy for non-dairy.  Substitute dairy for non-dairy.  

Zucchini Flatbread Pizza (low carb)

Ingredients
1 large zucchini
3/4 c. mozzarella or Italian Cheese Blend (divided 1/2 c., 1/4 c.)
1 egg
2 T corn starch
red pepper flakes, salt, pepper, ranch seasoning, Italian Seasoning


Directions.  Preheat convection oven to 375 degrees.  Shred zucchini.  Add seasonings, egg, corn starch, and 1/2 c cheese.  Mix well.  Spread on parchment lined or non-stick baking mat.  Bake for 20-25 minutes.  Flip if you like and bake an additional 10 minutes to insure it is dried.  Sprinkle 1/4 c. cheese, bake for an additional 3-10 minutes or until melted.  Serve with Marinara or your favorite dipping sauces.

🍃Vegan Variant.  Substitute the egg for flax egg and add baking powder.  Substitute dairy for non-dairy.  

broccoli, mushroom, and rice bake

Ingredients:
½ block extra firm tofu
(release water)
cubed

Tofu seasoning bag: 1 t each: rosemary, 

garlic powder, onion powder, black pepper, 

ranch seasoning, salt, old bay season, 

and dried parsley. 

¼ c soy flour

¼ corn starch

½ c shredded Colby cheese

½ c shredded sharp cheddar cheese

1 c sliced mushrooms, sauteed

1 ½ c uncooked brown rice

2 c steamed broccoli

1 small diced onion

1 T minced garlic

1 T olive oil

Cream Sauce:

¼ c shredded Colby

1 c non-dairy milk

1 c water

½ stick butter or margarine

¼ c all-purpose flour

1 t salt

Preparation:

Cook rice per instructions. Season, flour, and fry tofu in oil. Drain. Saute mushrooms. Set aside. Saute onion and garlic, then add butter, flour, milk, water, and cheese. Season. Layer rice, tofu, mushrooms, broccoli, and sprinkle cheese. Repeat and finish with shredded cheese on top. Bake in a corning or glass dish, covered with foil at 350 degrees for 45 minutes. 

breakfast sandwich...anytime of the day

Ingredients
1 large egg
spinach
sliced tomato
diced red onion
vegan sausage (from textured soy)
cheese
2 slices gluten free bread

Preparation
Toast or grill one side of two bread slices. Heat vegan sausage. Saute spinach, tomato, and onion. Fry the egg. Assemble your sandwich. Served with an organic Valencia orange and decaf green tea!

vegetable quiche

Ingredients:

9 inch deep dish pie shell

3 large eggs

¾ c Dream Blends Almond, Cashew, and Hazelnut Drink Original unsweetened enriched

4-6 c spinach

½ c chopped red onion

2 MorningStar Farms Veg Sausage Patties chopped

½ c zucchini squash chopped

1 c cherry tomatoes sliced

¾ sliced carrots

1/2 cup grated cheese

Olive Oil, salt, pepper, pkg. of raw stevia, basil, thyme, and vegetable seasoning.

Preparation: 

Pre-heat oven to 350 degrees.

Prick pie shell with a fork, cover the edges with foil, pre-bake in oven 10-15 minutes.

Cool shell. Steam/sauté veggies and sausage in a sauce pan in olive oil over medium to low heat. Allow to cool.

Combine eggs, milk, and 1/3 c of cheese. Fold veggies into the egg mixture. Pour into cooled pie shell. Bake covered at 350 for 40 minutes or until center is solid. Turn oven to broil. Sprinkle remaining cheese on top. Return to oven for 1-3 minutes, or until cheese bubbles and browns. Remove. Cool on rack. Serve.