Amy's Happy Tummy

Even healthy enough to eat for breakfast!  :)  So I did. A super, super easy recipe. Chop some potatoes, drizzle with oil, and toss them in the oven for 30 minutes. Easy!! Ingredients: 4 large russet potatoes, scrubbed Salt or season salt Olive oil Instructions: Preheat oven to 450.  Wash potatoes and slice lengthwise into ½ - inch slices.  Cut the slices into French fry strips (skin may be left on).  Place in a mixing bowl and drizzle 1-2 T olive oil over potatoes.  Stir to coat.  Sprinkle salt or season salt and mix thoroughly.  Place on sprayed cookie sheet.  Place in oven and bake for 30 minutes or until crispy brown and puffy.  If you want them browned more, broil on high for 5 minutes longer.

One of my favorites.  You'd never know it was dairy-free!   And that's the way vegan cooking should be... Ingredients: 7 Flour Tortillas (white or wheat) Chopped olives 1 1/2 - 2 15oz cans Refried Beans Layer the beans and olives in equal amounts among the 7 tortillas.  Roll like a burrito.  In a 9x13 casserole dish, place the burritos side by side and then make the sauce: 1/4 cup Earth Balance Margarine 4 Tbsp Flour 2 Cups Water 2 tsp Chicken-like Seasoning 1 tsp Lawry's Seasoning 1 Cup Vegan Sour Cream 4 oz Mild Green Chilis Instructions: Combine Earth Balance and flour in a saucepan over medium heat. When it's hot and bubbling add the rest of the ingredients and stir with a whisk until thickened.  Pour the sauce over the burritos in the 9x13 pan and cook at 350 degrees till hot and bubbly - usually about 30 minutes.

It's creamy.  It's "cheesy."  It's yummy.  It's vegan.   It's still comfort food. This is one of the best vegan macaroni and cheese recipes we've tried.  Our family loves it! Ingredients: 1 C cashews 2 T nutritional yeast flakes 1 ½ T lemon juice 2 tsp salt 4 oz jar pimentos 2 ½ C water 1 tsp onion powder ½ tsp garlic powder 2 T cornstarch 3 C dry macaroni (or preferred) noodles Instructions: Cook noodles according to package directions.  Rinse and put aside in a 9x13 pan.  Blend all remaining ingredients until smooth and pour over cooked macaroni noodles.  Cover with foil and bake at 350 for 30 minutes.  Creamy and good!

This is a tummy-filling, body warming chili!  It's full of fiber and wholesome ingredients, plus it doesn't cost a lot to make.  Give it a try and you'll be amazed at how good it tastes! Ingredients: 1 T olive oil 2 C chopped onion 1 C chopped bell pepper, any color 3 cloves garlic, minced 1 ½ T chili powder 1 tsp cumin 1 tsp oregano 1 tsp salt 1 quart (32 oz) diced tomatoes, undrained 1 pint (16 oz) black beans, undrained* 1 pint (16 oz) kidney beans, undrained* 1 quart (32 oz) pinto beans, undrained* ½ package Morningstar Farms or Boca Crumbles 1 4 oz container green chilis Instructions: Heat the oil in a pot over medium-high heat.  Add onion, bell pepper, and garlic; sauté 5 minutes or until tender.  Add remaining ingredients, and bring to a boil.  Reduce heat and simmer for 30 minutes. *If using store-bought canned beans, rinse and drain first.

This is one of my comfort foods.  I don't eat this on the go.  I sit down so I can enjoy every last bite.  It reminds me of those thin mint girl scout cookies and I love them!  These cookies were originally designed with chocolate, but since I prefer to cook with carob, I just substituted with that. Ingredients:  2 C all-purpose flour* 1/2 C carob powder 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/3 C carob chips 1/2 C vegan margarine, softened (1 stick) 1/2 C evaporated cane sugar 1/2 C light brown sugar  1/3 C vegetable or canola oil 1/4 C plain soymilk 1 tsp peppermint extract 1/2 tsp vanilla extract Instructions: Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.  Stir in 1/3 C carob chips, and set aside. Cream margarine, cane sugar, and brown sugar with electric mixer 2 or 3 minutes.  Beat in oil, soymilk, peppermint, and vanilla until smooth. Beat in flour mixture.  (works by hand also) P

Our Christmas cake gone AWRY!  I guess I didn't know that whopped topping turns into a runny gluelike substance after it's been in the freezer!  We were going to take this cake to the Pathfinder dessert auction fundraiser Saturday night, however, I just couldn't do it with the whipped topping running all over the place!  So, alas, we had to keep it at home and eat it ourselves.  And it was amazing!  It tasted like I was eating strawberry shortcake.  Runny whipped topping tastes the same as whipped topping...but the texture is different!  :) This a very easy cake to make. You need three ingredients: Ingredients: A vanilla cake recipe 1 container of whipped topping (don't put it in the freezer!!) 2 lbs fresh strawberries Here is the vegan vanilla cake recipe I used. 1 C non-dairy milk + 1 tsp apple cider vinegar 1/2 C vegan butter, softened scant 1 cup cane sugar 1 tsp vanilla extract 1 1/2 C unbleached all-purpose flour 1 1/2 tsp baki

Pad Thai from  the revive cafe cookbook 2 They say:  "We sell this recipe as a salad (cold) at Revive.  However, it is traditionally a hot main course noodle dish so you can also prepare as such or serve warm. We enjoyed this pad thai lots!  We doubled it for our family. Ingredients: 9oz (5mm) rice noodles 3 spring onions, finely sliced 1/2 T salt 1/2 red capsicum (bell pepper), finely diced 3 T honey or date puree 3 T sweet chili sauce 2 T soy sauce 1 T sesame oil 1/2 C roasted and salted peanuts finely chopped or blended 2 T (about 1 stick) lemongrass (fresh or frozen) finely sliced (I didn't have whole lemongrass so I substituted powder since I had that) optional:  4 kaffir lime leaves finely sliced garnish:  1 C mung bean sprouts garnish:  1 C fresh coriander (cilantro) roughly chopped Instructions: 1.  Bring some water to boil in a pot and cook the noodles for 8 minutes or until just soft, but not mushy.  Rinse and drai

A very simple dish taken from Naturally Gourmet, by Karen Houghton. You can definitely substitute the veggies if needed. Ingredients: 4 mushrooms, sliced 1 red bell pepper 1 stalk of celery (or leave it out...) 1 green pepper, sliced 1/2 onion, sliced  (we used yellow for more color,  but for Christmas green would have looked nice!) 1 carrot, sliced 2 cloves garlic, minced 5 T olive oil 1 tsp cornstarch 1 lb firm, water-packed tofu, cubed 6 T soy sauce 4 oz water Instructions: Drain and cut tofu.  Heat frying pan on high and fry tofu with 3 T of the olive oil, 3 T of the soy sauce, and garlic to season.  Then stir fry vegetables in frying pan in 2 T of olive oil.  Add garlic, onions, carrots, bell pepper, celery, and mushrooms.  Cook to desired tenderness.  Season with 3 T of soy sauce, or to taste. Mix 1 tsp cornstarch with 4oz water.  Add vegetables to tofu and cornstarch mixture.  Cook to thicken a little.  Serve hot over steamed brow

These were a hit with the whole family!  Everyone got to choose what went in their pocket of aluminum foil.  Then they seasoned it just how they wanted. We added a little earth balance or olive oil and we baked it in the oven for 25 minutes 425, flipping it halfway.  Next time I'll leave them in for about 40 minutes. Ingredients & Instructions: These were the options, but you can add anything you want: All in chopped pieces: Gluten Potato Sweet potato Carrot Onion Squash Pepper Earth Balance Olive oil Season salt Garlic powder Onion powder Salt Cayenne The sky is the limit with these!   

So much better than from a can.  So yummy.  So easy. Very versatile also.  I can't say I really go by this recipe because I don't usually measure, but this is a general idea of what I do.  The main thing I remember is that the gluten flour and the liquid are approximately the same.  Add a little more gluten flour or liquid as needed.  Play with it to see what works for you. Ingredients: 2 1/2 C instant Vital gluten 1 tsp onion powder 1 tsp garlic powder 3 T nutritional yeast flakes 2 C water + ¼ C Braggs liquid aminos Broth: ½ pot water (about 12 C or so) ½ C Braggs liquid aminos 1 T onion powder ¼ C beef seasoning ¼ C yeast flakes                                          1 T garlic powder 1 – 1 ½ tsp celery salt  (lately I just leave this out) Instructions: Mix together gluten flour and water.  Knead gluten – make a roll like a snake.   Let stand on cutting board for 10 minutes.  Slice into ½ inch discs.  Add to boiling broth. 

Truly a brain food!  I never feel bad about giving these sweet treats to my kids!  They are even good for breakfast!  :) Ingredients & Instructions: Heat on Stove: 1/2 cup peanut butter 5/8 cup Honey 1 Tablespoon Vanilla 2 teaspoons Oil Grind to a course meal: (measure first and then grind) 1/4 cup pumpkin seeds 1 cup granola (or use 3/4 c unground grape-nuts*) 1/2 cup walnuts 1/2 cup almonds 1/4 cup sunflower seeds Add to ground meal: 1 cup flax meal 1 cup Rice Crispies or Puffed Brown Rice 1/4 cup carob powder 1/4 cup soy milk powder Mix everything together and press into a 9x9 pan. Cut into squares, then chill till firm.

From the first taste, it was love at first bite!  This is probably my most favorite salad in all the world!  Ingredients: 1 large bunch of kale, destemmed and cut small 2-3 C purple cabbage, diced 2 carrots, peeled and shredded ½ C purple onion, diced 1 yellow pepper, diced ½ C pumpkin seeds ½ C dried cranberries ½ C kalamata olives, optional Instructions: Prepare and assemble all salad ingredients, except pumpkin seeds and cranberries, into a mixing bowl.  Pour salad dressing on and mix until all of the salad is coated evenly.  Add seeds and cranberries and serve.   Dressing 1/3 C extra virgin olive oil 2 T lemon juice 1 tsp salt 1 clove fresh garlic, crushed 2 tsp dried basil Put all dressing ingredients into a mason jar and shake well.

This is our celebration meal!  :)  Anytime there is something to celebrate this is what we have because everyone LOVES it! Ingredients: Bananas - split Oatmeal - cooked thick so you can scoop it with an ice cream scoop Strawberry pudding       1 16oz container firm water-packed tofu      1/2 C honey      1/4 C canola oil      16oz bag of frozen strawberries      1 T lemon juice      1 tsp vanilla Instructions: Blend all the ingredients and put them in the refrigerator.  So yummy on granola as parfaits, as a split topping, or just plain. Blueberries Strawberries, chopped Pineapple, pieces or crushed Granola Coconut Pecans or almonds Cranberries or raisins Whipped topping (our favorite is from p.99 in 7 Secrets) A cherry on top! THESE ARE SO GOOD!  Ask any of us!  :)

Or you can call this black bean salad. Either way, it is a delightful blend of veggies, lime, cilantro, and beans! Ingredients: 2 cans (15oz) black beans 1 red pepper, diced 1 orange pepper, diced ½ C red onion, diced 1 can (15.25 oz) corn, drained 2 cloves garlic, minced ½ bunch cilantro, chopped 3-4 T olive oil 4 T lemon juice 2 T lime juice Salt, to taste Instructions: Mix all ingredients in a bowl and let marinate at least 1 hour before serving.  Yummy with chips or by the spoonful!

Yummmmmy! A great addition to this pie is the Crumble Nut crust in 7 Secrets cookbook as well as the Whipped Topping Recipe in 7 Secrets! Ingredients: Lemon Pie (made a double recipe to fill a large graham cracker crust) 1 1/2 cups pineapple juice 1/3 cup honey 1 T orange juice concentrate 1 tsp vanilla 1/3 cup cornstarch or arrowroot 1/4 cup lemon juice (fresh is best) 1/2 tsp lemon extract Yummy addition I just learned: 1 cup raspberries, fresh or frozen      (optional) 1 large prebaked Graham Cracker Pie Crust or Crumble Nut Crust Instructions: Cook all over medium heat until thick.  Keep stirring so it does not burn or scorch. Let sit at room temperature for 10 minutes. Gently place berries on prepared crust; carefully pour warm lemon mixture over berries.  Refrigerate until well set.

Multiple recipes for egg-free, egg salad with the  pitas  that I made in another recipe.  Here are a couple Egglike Salad Recipes: Ingredients & Instructions: RECIPE 1: 2 packages (14oz) water-packed tofu      firm or extra-firm, well-drained 4 stalks celery, finely diced (optional in my opinion!!)  1/2 small onion, finely diced 1/2 cup pickle relish 1/2 cup soy Mayonaise 1 T Chicken Style Seasoning 1 1/2 tsp garlic powder 1 tsp salt 1 tsp onion powder 1/4 tsp turmeric, optional      (for color) Drain excess water from tofu.   Mash tofu in a large bowl with a form or potato masher. Add remaining ingredients and mix well.  Chill before serving.   RECIPE 2: 1 package (14oz) water-packed tofu, firm or extra firm, well-drained 1/3 C soy Mayonaise 1 T Bill's Best Chik'nish (or more to taste)

Pitas are just fun, and they make it easy for little hands to hold sandwiches better!  Bonus:  This recipe is so incredibly easy! Ingredients: 4 C whole wheat flour (or 2 cups whole wheat and 2 cups unbleached) 1 T dry yeast 1 1/4 C warm water 1/2 tsp salt Instructions: Preheat oven to 500°F. Sift together 2 cups of flour and the yeast. Add water and salt and mix well. Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.). Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough. Form dough into 10 balls. On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both s

This is a hearty creamy veg­etable soup that has quickly become a favorite in our family! It is a perfect meal for a cold winter evening and a great way to use those seasonal winter vegetables! You can mix and match the veggies as to what you may have on hand. Ingredients: 1 chopped onion 2-3 T canola oil 2 cup each diced potato, cau­li­flower, carrot and broc­coli 6 cups water 6 cups chicken broth (6 cups water plus 6 tsp chicken-like seasoning)  4 tea­spoon salt 6 garlic cloves or 1-2 tsp of garlic powder 1 cup flour  4 cups plain soymilk 2 T minced fresh pars­ley (2 tsp dried) 1 T onion powder 1-2 tsp dried basil  1-2 cups vegan cheese sauce Instructions: In a large pot, saute onion in oil until tender. Add veg­eta­bles, water, chicken broth, salt; bring to a boil. Reduce heat; cover and simmer for 20 min­utes or until the veg­eta­bles are tender. Com­bine flour and milk in the blender and blend until smooth; stir

This is my very favorite whipped topping recipe.  It is taken from 7 Secrets cookbook and is deeeelicious! Ingredients: 1 C water   2 T agar flakes (2 tsp powder)   1/2 C raw cashews   1/3 C honey or 1/2 C sugar   1/2 tsp salt   1 tsp vanilla   1/2 tsp coconut extract (I've never had this and it's great without - I just substitute more vanilla)   1/4 tsp xantham gum (opt, but especially nice in icing) 1 can coconut milk (or 2 C soymilk) Instructions: 1. Stir together the agar and water, and bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes. 2. Place the remaining ingredients in a blender along with hot agar mixture. Blend on high until smooth, adding water as needed to make 3 1/2 to 4 C total mixture (3 1/2 C for icing; 4 C for whipped topping). Pour into a quart container and chill in refrigerator several hours or overnight. For quicker chilling, use a large, shallow container. Hint: Since this recipe needs blending twice,

The BEST lentil soup recipe that I have ever had.  According to my taste buds, of course.  It's warm.  It's yummy.  It is a favorite! Ingredients: 2 1/2 C dry lentils, rinsed 15 C water 2 1/2 T salt  1 tsp thyme 1 tsp oregano 3 small onions, chopped 3 carrot, peeled and chopped 3 T dry parsley 2 1/2 T minced garlic ¼ C oil 1 quart diced tomatoes Instructions : Place all ingredients in a covered pot and bring to a boil.  Turn down to medium heat and simmer for 45 minutes to 1 hour, until lentils are tender.