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