3 Ingredient Vegan Biscuits

Yup, I said it three ingredient biscuits in just 20 minutes. No this is not heaven but according to my omnivore husband it sure does taste like it! He has deemed these biscuits his favorite vegan item I have ever made and that he would not know they are vegan because they are so buttery and fluffy. He also demanded I make them as a birthday cake in the future covered in gravy. So I guess I am going to have to start work on a white country gravy recipe! In the meantime he was happy with drizzled local wildflower honey. Yes we are those vegans that eat honey (See the Great Vegan Honey Debate Here). However, if you are not…. You can always try that vegan honey that is out since it is actually pretty identical in flavor or maybe some agave, maple syrup, jam, or brown rice syrup.

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I have been super sick throughout the last few months being pregnant and am finally starting to turn the corner into my third trimester. I can cook more and the smell of the refrigerator does not make me run to the bathroom to heave up my lunch of water fruits and veggies anymore. So this is definitely a good thing. I hope to start testing recipes again (with the taste test help of Lola my angel of a Dog) and getting more out to you all and I want to thank you all for your patience!

 

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Enjoy this cook hack of a recipe I saw online and veganized. I wish I knew the original source of the base recipe but I don’t so if you do please share!!!

 

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3 Ingredient Vegan Biscuits

(1) cup Lemon Lime Soda (Sprite, 7UP, etc.)
(1) Cup Tofutti Brand Sour Cream
(4) Cups Bisquick

*1/2 to 1 cup of melted Earth Balance Buttery Spread is required to pour in bottom of pan but is not a biscuit ingredient for the dough

 

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PREPARE:

Pour melted Earth Balance into bottom of baking pan. I used Pyrex pans as they are easier to see the baking through and to keep evenly heated.

Take 3 ingredients and mix until very sticky in medium to large mixing bowl with a fork. My little trick is to put 2 cups of Bisquick in the bowl and then wet ingredients and then the other 2 cups of dry to mix easier.

Form biscuits with your hands and pat down into buttered pan so that each biscuit is slightly separate from it’s neighbor. This allows for the butter spread to cook in between each.

 

BAKE!

Bake at 425 degrees for 20 minutes.

The bottom will be a golden crust and any peaks on top will have browned.

Makes about 6 very large biscuits. Cool for 5 minutes and enjoy!

 

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FOOD IS LOVE!

The Hippie Gypsy

Veganized Bisquick Pancakes

I grew up in the 80’s and I grew up on Bisquick pancakes. When my Dad would go away on business trips my mom would make huge batches of these for dinner with butter and lots of pancake syrup and cold milk. The Aunt Jemima stuff just wasn’t as good and I remember dreading church pancake breakfasts because it was always AJ instead of Bisquick thus making the pancakes grainy and flat for whatever reason and not fluffy. Well I was pleased as pie when I went vegan and found out Bisquick was also vegan! The only problem… ummm… whole milk and eggs are the additional ingredients. For the past few years I have used flax eggs, mashed bananas, and soy milk to sub but this weekend I tested something else out and it came out exactly how I wanted. So please take a look below and get ready for a delicious weekend breakfast because these pancakes are fast and unforgettable!

 

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Veganized Simple Bisquick Pancakes

2cups Bisquick

1 cup Silk Soy Creamer

1-2 tbsp Vanilla Extract (I use Penzey’s Mexican Vanilla)

2 Energ-G Egg Replacer Eggs

 

Making the Batter!

Make two Ener-G egg replacer eggs in a mug. Mix all other ingredients together and add egg substitute mixture last. Mixing all in well.

 

Cooking!

Heat a skillet to medium or medium high heat spraying with cooking spray or buttering with Earth Balance.

Cook until golden on each side.

Serve with Earth Balance and Maple Syrup. Enjoy!

 

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Food is Love. The Hippie Gypsy.

 

Vegan Spaghetti and “Beyond Meat (R)” Sauce

When I was a kid one of my favorite things was watching my mom make meat sauce. I couldn’t see in the pot but I did get to taste test with pieces of white bread. I think I would eat about a half of a loaf of white Wonder bread by the time my mom was done cooking down the sauce. I would wash it all down with some good ol’ vitamin D “red” milk and a big orangey smile. Now that I am a grown up and a vegan… well… this isn’t on my list of things I can do. But I can try to recreate that taste. The only change to my moms sauce is really the meat. The rest was already vegan. So with that, I began my attempt with the use of the new Beyond Meat Crumbles. The only reason I attempted this recipe is because of these crumbles. They have the right flavor and texture and cook the same as regular hamburger would. This was always a problem with other crumbles; they either dried out or got mushy. Not Beyond Meat! So I was so confident making it I made it for dinner without even testing. Just to let you know… they didn’t let me down it, came out perfecto! I love Beyond Meat so so much. You should too. Also, this recipe is super duper simple and low ingredient. It is virtually error proof! Eat up!

 

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Spaghetti with “Beyond Meat” Sauce

 

  • 1 Extra large can of Crushed Tomatoes
  • 1 Extra Large Can of Tomato Puree
  • 2 mini cans of Tomato Paste
  • 1 package of Beyond Meat Crumbles
  • Olive Oil
  • Kosher Salt
  • Seasoned Salt
  • Dried or Fresh Basil
  • Granulated Garlic

 

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Cooking the Meat!

  1. Add a small amount of olive oil to an extra large sauce pot and when warm toss in Beyond Meat crumbles and a few pinches of kosher salt.
  2. Cook until heated and ready to eat.

 

Making the Sauce!

  1. Add all canned tomato products to meat.
  2. Sprinkle in Granulated Garlic, Basil, and Seasoned salt to taste.
  3. Add a little olive oil if you want now.
  4. Cook down stirring frequently over medium heat until slightly dense. Takes about 30-45 minutes.
  5. Keep the top on to avoid splatter!
  6. Serve over pasta of your choice. I prefer ziti with lines or angel hair. Enjoy!

 

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Food is Love. The Hippie Gypsy.

 

Pregnancy Nausea and Cooking

One of the things I have disliked most about being pregnant is the nausea and smell issues. I am completely avoiding the kitchen and the refrigerator and sometimes meals all together. This is probably not the best thing for Baby but it is just what happens. As I am ending the first trimester and beginning my second the nausea and smell issues are waning but the want to head back in the kitchen isn’t quite back. I use to find peace and happiness in my kitchen. At one point I am pretty sure I could have cuddled up next to my stand mixer I loved it so much. But these days the microwave and maybe some boiled water are all I can handle doing. Last night I wanted pancakes so I quickly poured the ingredients in a bowl and mixed them but made my husband cook. I was too exhausted to even think about cooking them and I knew we would end up with pancake bricks not fluffy yummy circles of goodness. So as thing progress I will add more recipes but without me doing too much in the kitchen I apologize for the lull. Please check out the old recipes and start to experiment with some of the great new products out there. Beyond Meat is doing some amazing things and I hear there is a cookbook and there are always recipes worth trying out at Chef Chloe’s website. I will post my vegan spaghetti with meat sauce in the next day or two though. I will slowly be getting back to cooking. It just feels like such a long road there! I will probably post my Bisquick pancakes recipes also since it is a few simple swaps outs. Keep reading! Things will rev up soon. And for all you pregnant Mama’s out there… I started reading Alicia’s new book “The Kind Mama”. I will have a review on that coming up too! Until then remember… food is love.

 

The Hippie Gypsy.

Vegan Thanksgiving Leftover Sandwich

So I know we are far far from Thanksgiving. But that is when my baby is due and that was on my mind when I was cleaning out my freezer and saw a huge bag of cranberries. In Massachusetts we are known for our cranberries and can pretty much acquire them year round. So I decided to make some cranberry sauce and that way I could cook down the cranberries and get them out of the freezer. I added 1 cup of sugar for every 12 ounces and then a splash of water. Nothing fancy. As I was cooking them I realized I also had stuffing leftover and thought…. THANKSGIVING SANDWICH!

When I was a kid, my father never ever ate leftovers. He hated leftovers. I did not, I figured free food and dragged them back to college as I got older. However, my Dad was always okay with Thanksgiving dinner leftovers in which we made leftover thanksgiving food sandwiches. Turkey, gravy, cranberry sauce, stuffing, potatoes, whatever you had and boom it went into a big open sandwich. So when I realized I had ingredients I thought if I make a chicken salad with Beyond Meat I will have one heck of a Thanksgiving Sandwich! So I did and my husband ate two of these sandwiches so you know they are good! Enjoy!

 

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Chicken-less Salad Ingredients:

1 container of Beyond Meat Lightly Seasoned Strips (diced)

1/4 cup Just Mayo

Seasoned Salt (to Taste)

 

Cranberry Sauce Ingredients:

12oz cranberries fresh

1cup sugar

Splash of water

 

Stuffing Ingredients:

1 box Stove Top Stuffing (savory not chicken or turkey)

Water (per instructions)

Earth Balance Original (per instructions)

 

-Sliced Sandwich Bread

 

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Making it!

Make stuffing in microwave (3mins)

Cranberry sauce: Combine all ingredients in a pot over medium heat until well combined and the cranberries pop and sugar dissolves. Continue mixing until sauce becomes less whole cranberry and more jellied. Take off heat and cool.

Chickenless Salad: Dice Beyond Meat strips and then toss with mayo and seasoned salt.

Top bread with cranberry sauce, chicken salad, and stuffing. Enjoy!

 

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Food is Love. The Hippie Gypsy.

Springtime Ingredients and Curried Chicken Salad Recipe

Today is the first day of spring and with so many new ingredients hitting the produce and farm stands, my mouth is already watering. I am thinking of warm pasta dishes with sprinkles of green veggies and herbs. It is almost too much for my little brain to handle!

The weather is warming up over here in the Northeast and with a gray, rainy day today with a mild 37 degree temperature this morning, one cannot help but dream of the plants pushing their stems through the ground and smell the steaming artichokes, peas, and asparagus that will be waiting on our Easter Tables. So lets talk about what is in season and drop some ideas on how to prepare it for a spring brunch or even Easter!

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What is Fresh?

pumpkin soup 5

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  • Apricots
  • Artichokes
  • Asparagus
  • Beets
  • Carrots
  • Cherries
  • Fava Beans
  • Fennel
  • Green Garlic
  • Green Onions
  • Leeks
  • Lemons
  • Lettuces and Greens
  • Mint
  • Morels
  • New Potatoes
  • Parsley
  • Peas
  • Radishes
  • Ramps
  • Rhubarb
  • Scallions
  • Spinach
  • Strawberries
  • Sweet Onions
  • Turnips

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What are some awesome vegan spring recipes in which to prepare these fresh spring ingredients?

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Apricots: Make a Curried Vegan Chicken Salad with sliced almonds and diced dried apricots (recipe below), or a Moroccan Grain Salad, or roast the apricot and serve it as a dessert just like I did with peaches here!

Artichokes: I am a HUGE fan of artichokes! I roast, steam, or just plain old toss them into so many dishes. Add them to a marinara or a cashew cream sauce with sum sundried tomatoes and they are amaxing. Or go all out for a party and make this awesome Spinach Artichoke Dip!

Asparagus: I rarely eat asparagus but when I do they have to be fresh and either steamed and then drizzled with oil, balsamic and salt (served cold) or roasted with olive oil, salt, and pepper. Keep it simple!

Beets: Beets are an amazing food. Try golden beets steamed or roasted with a balsamic vinegar drizzle. Heaven on earth!

Carrots: Everyone loves carrots. They are in cans, fresh, and come in every color. Purple is the original color of a carrot though. Try something new with this spiced carrot spread recipe from Martha Stewart!

Cherries: Cherries are such a wonderful ingredient that can be made savory or sweet. Try making a traditional cherry pie or some cherry chocolate brownie cupcakes to indulge!

Fava Beans: Try a twist on the average soup or standard fava bean salad with this Sopa de Habas from Saveur!

Fennel: I love roasting fennel with other veggies and making it almost herbaceous to the dish. Check out my roasted veggies from the holidays here!

Green Garlic: Green Garlic is similar in use to Green onions. I support this unusually garlic by dicing it thin and tossing it in a salad with asian dressing, dried fruits, and sliced almonds. You can even rub the oils from it around the inside of the bowl to help bring out the taste.

Green Onions: I love green onions in two particular dishes (1) is the Dragon Potatoes at the Cantina in San Diego’s Pacific Beach (you can get the recipe and cookbook here), and (2) when sprinkled over a peanut satay noodle dish like this recipe which includes lots of the other items on here. Mix it up and enjoy!

Leeks: Leeks are similar to onions. I like them for soups. Try making a simple traditional potato leek soup at Easter.

Lemons: When I was a little girl we lived in the San Jose area of California. I would sit on the railing of the back deck overlooking our pool and eat lemons with my brother. When I met my husband one of the first things I found out is he still eats lemons and LOVES them. There are a million lemon recipes out there both savory and sweet. My favorites are Lemon Blueberry Breakfast Bundt Cake and Lemon Meringue Pie though.

Lettuces/Greens: We all know how to use lettuce to make a salad but what else can you do with it? Try seasoning it and grilling it. Not sure what kind of lettuce to use. Get a free trial to Cook’s Online Cooking School and learn with videos and recipe lessons how to make them perfectly! I just did the lettuces version this past week and learned quite a bit about what flavors are in each type and when to use them and how to use them! I pay $20/ a month but more serious folks can do the $40 a month program and get feedback from America’s Test Kitchen Chefs!

Mint: I like mint in dessert but I am not much of a fan in savory dishes although it is used heavily in the Mediterranean and middle eastern cooking recipes. So try something totally different and make a mint tea with mint, sugar, and water!

Morels: These mushrooms are so rich and can be made into almost anything! Check out this website and recipe guide that is dedicated to them and start experimenting! Also look at Martha Stewart’s Morels 101 !

New Potatoes: Roasted New Potatoes tossed in olive oil, salt, pepper, and herbs are a staple. The only spring change I would make… add some edible flowers and Herbs de Provence!

Parsley: I re-blogged a great recipe that had a wonderful use of parsley the other day here with Roasted Potatoes and Avocado. Or try a Parsley Walnut Pesto for a hot or cold salad (swap the parm for Galaxy Foods Vegan Parmesan) or fun bruschetta!

Peas: My father hates peas but I grew up with them on my plate at least a few times a week. From the can with butter and salt. Yum. However with them so fresh try a variety of types and ways to make them! Steam some fresh snow peas or sugar snaps and toss in a stir fry with some tofu. Or perhaps make a minty pea dip or Pea Guacomole!

Radishes: Radishes are inherently a mexican topping. You add them raw and sliced to the top of any taco and it is instant heaven.

Ramps: ramps are a food that many are not familiar with but are part of that green onion/scallion style of food. But here on the east coast they are more common so we pickle them, put them in bread, and even toss them in the fryer! Check out some recipes here.

Rhubarb: My husband is a sucker for a Strawberry Rhubarb Pie from the baked section of our Grocery Store. My mom buys them for him all the time. But when i was little my grandfather used to recite a rhyme to me every so often asking me if the “rain would hurt the rhubarb” and I thought that rhubarb was the same as rebar that was on the cement pillars of the ski lift so I would be rolling my eyes like “No they are always covered in snow”. I laugh at my 4 year old logic. However does the rain hurt the rhubarb?  The answer is apparently no, but it is obviously a common question! That being said eat some of its sweet and sour flesh in a pie (just sub the dairy for non-dairy items)!

Scallions: Scallions grew like weeds in the backyard of my childhood home. I hated the smell but now it is nostalgic. They are great on almost everything so I wanted to find an out of the box recipe for you guys. This is what I found: Avocado, Celery, and Scallion Bruscetta with Mache! Also take a look at Martha Stewart for more inspiration on Ramps, Scallions, and Green Onions!

Spinach: I use spinach mainly in salads or steamed with vinegar on them. How do you cook spinach? Also there is always the Spinach Artichoke Dip above!

Strawberries: I love strawberries. Doesn’t everyone? But its actually not a berry. Although, Pineapples and Bananas are. Make a strawberry chocolate pie for Easter by tossing strawberries with tapioca pearls and sugar and then putting them in a vegan pie crust and pouring chocolate chips in the crevices. It is really that easy. check out Magnolia Bakery’s recipe! Also I love my chocolate dipped strawberry cupcakes. They are fun and easy for kids to make too!

Sweet Onions: I could use sweet onions all day. Onion rings, purree, or in a bread. Yummy Yummy! Try my onion bread recipe!

Turnips: I have never cooked turnips. Ever. So I will rely on some experts on some interesting recipes. Here they are: RECIPES . I must say the Maple Carrot Turnip Mash and the Turnip Slaw look awesome! Some of that slaw over my BBQ Seitan Pretzel Sandwich Recipe sounds devine!

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Curried Vegan Chicken Salad with Apricots and Sliced Almonds (Made for 1 person)

 Ingredients:

  • 6 pieces of Beyond Meat Chicken Lightly Seasoned
  • (1-2) tbsp of Vegan Mayonnaise like Just Mayo by Hampton Foods
  • 2 tbsp of Balti Curry Spice from Penzey’s
  • 1 dried apricot
  • 2 tbsp of sliced almonds
  • Pinch of salt
  • Optional: Sliced Bread, green salad

Dice chicken strips into tiny pieces. Toss with mayo, then season, and stir until combined. Dice the dried apricot and toss into mixture with almonds, toss lightly, and serve cold immediately. You can put it on a salad or in a sandwich as well! Enjoy!

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The great thing you may have noticed is that many of the recipes use multiples of these ingredients together. That is the beauty of cooking seasonly. The flavors always jive well together. Plus you are helping save the planet by not getting your produce shipped in from a million miles away. Try buying seasonally and locally. It is pretty delicious! Happy First Day of Spring everyone!

Food is Love.

The Hippie Gypsy

Organic Garden Cafe aka Rawbert’s in Beverly, MA

I am not necessarily a big fan of vegan raw food. I think of it as something that goes a little far at times for my abilities and most folks abilities in a cold weather climate. If I lived in Costa Rica it may seem more feasible however. When I heard that a spot near my seaside home was picked as a Best of Boston North Shore (BONS) for brunch and it was vegan I was pretty excited. The write up was positive and discussed lots of good quality food. So I took a look at their website. It said that not only are they a cafe but they also do a volunteer program where you volunteer 5 times every 2 months for 3 hours at a time and you can learn a little about the raw food movement. This was very interesting to me. They had internships and other things but volunteering is my second love so I grabbed my mother, aunt, and cousin and headed over for a lunch time treat. If it was decent I vowed I would ask for the volunteering paperwork. I can always learn something more about vegan food and heck maybe raw is better than I think!

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When we got their we realized the space itself is a bit tiny and a little cramped but very healthy-food-centric. They had plants and painted murals of veggies. Very hipster cool. It is wedged into main street with its own parking lot and next to a comic book store and around other healthy/hippie venues. It fits. The staff was nice and friendly. We were seated quickly. The food was brought out timely and we had a good meal. I loved the crackers and cheese plate we got, the quesadillas were awesome, and the the kale chips were the same flavor as Rhythm Foods Nacho flavor. My mom and aunt got soup. My aunt loved hers as it was a carrot ginger flavor and my mom thought hers was too grainy for a corn chowder. The omelette sandwich filled me up but was a bit mushy since it was some sort of Brazil nut base and reminded me of the soft cheese on the cheese plate. I was surprised at the bagel though, it was excellent. I grabbed some chocolates to go (none of us liked those, they are not sweet and actually very strong in odor like a glass of red wine). I then decided I would ask for an application for the volunteer program.

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Unfortunately, I was met with some surprise on this portion.  Rawbert himself came out and seemed happy to chat. However he thought I was asking about the internship (which as a full time executive I do not have time for nor the need for). I stated no I was looking at the volunteer program. He said they didn’t do that anymore because it was too hard to get volunteers up to speed and they aren’t trained and they get in the way in an already overstaffed busy kitchen. So why then do they allow interns? Wouldn’t that be the same? It seems that interns pay for their spot. That is strange and I am not sure I like that. I grabbed a green juice and headed out. I am not sure I will go back. I have mixed feelings about the whole ordeal after that chat. If I had not chatted, I may have gone back but after seeing that the business is more than about the food and the joy and it is really about money. I felt uncomfortable. Veganism is just one of those subcultures where you feel like you are more about the food, the health, the morals and less about the business of it all. However, I guess that isn’t always the case. Plus isn’t free labor still free labor? Rawbert told me he would update his page and he has, however I am still bummed out. If you want to intern or take classes though for a fee I say go for it! I just can’t fit that into my life as a full time executive.

 

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Food is Love.

The Hippie Gypsy.

@TrueBistro : My Favorite Vegan Spot

I was at the Boston Flower Show on Sunday with my mother and my aunt when I saw that the Wynn Casino and Resort Company was hosting the event. I find this an amazing moment because here in Boston we are contemplating the possibility of a large hotel/casino/resort in the metro area. So not only are the contenders trying to sponsor events to garner attention, but they are also trying to win our favor. The Wynn Company already has my favor however, because Steve Wynn is vegan. This allows for the possibility of more vegan restaurants in the metro area that are high quality and accessible. He makes sure there is a vegan menu at every restaurant at the Wynn Las Vegas and he would do the same in the Everett, MA location. They also plan on cleaning up a large site that used to be home to Monsanto and (no surprise) they left toxic and a mess and then walked away. So the Wynn Company is becoming a fan favorite for a few reasons. However, I have one worry… my favorite restaurant True Bistro. It is an excellent restaurant in Somerville, MA that has amazing food and is high end. This is rare. How rare? They are the only high end vegan restaurant in the whole metro area. I think Candle 79 in NYC is the next closest at what 200 or so miles away?

So the reason for my worry is that a few things can happen during competition. One is that they could force them out and two is that the loyal followers slowly migrate away. I would hate that. I don’t think it will happen though and the reason is Michael the owner. I have had the pleasure of talking to him on a few occasions. He obviously only knows me as a patron, however, he is so kind and fun and chatty but also unbelievably dedicated to this lifestyle and food that I can’t help but write about his spot in detail. I would never replace a night in Somerville with Michael for a night at a large hotel but I may start going out a few more times a month because the Wynn will have convenient parking and all that jazz at larger resorts. This may be years down the road though. The interesting part is that despite all that Wynn could offer… True Bistro has not only amazing food but the are always changing it up with only a few staples and the pre-fixe menus are to die for every time (if you are lucky enough to get a reservation).

I had the pleasure of going there on Valentine’s Day this year and honestly, I think it was one of the best meals I have had in forever. Which is a compliment since I recently did a culinary tour of vegan hot spots in NYC and we go to True Bistro and order 4 desserts fairly often. My husband and I asked for one of everything this time, since there were two items in each section and the wine pairing. I was driving and I also don’t drink so my husband took a sip of this or that with each taste. I was in love with so many dishes and the waitress asked us each time what the culprit was. So I would tell her we loved this, fought over that, not a fan of this wine, etc. She would smile or laugh or absorb. Again, this restaurant is so responsive. Even their waitstaff are experts. How can anyone compete with that level of service? So we continued along and my omnivore husband ate like it was going to be taken away at any moment. He was such a fool for their menu. I was so happy to see this because it is not every day that you can get an omnivore to dig vegan food so much that they try to eat faster so their vegan wife can’t steal back a bite of a plate of seitan. I had a great time that night and the food as always was impeccable.

So where does that leave an excellent vegan four star restaurant in Boston when a huge giant resort shows up? Hopefully still on top. I wouldn’t be able to part with this family or their restaurant. I would miss Michael’s banter, his height, and his joy. He gets excited to clean off a table, he gets excited to chat about his travels, and he gets excited and laughs when he finds out we made it to dinner after having a cancelled flight on a holiday. He has an attention to detail that is unmatched from his choices in food, too his chevre cheese plates, to the fact that he could tell by my eyes I was part Mexican. You can’t compete with that, but perhaps Wynn will supplement it. I will be by sometime soon to wait in the long line for brunch. I can’t wait even though it is 19 degrees out. You should too: http://www.truebistroboston.com . Now I am hungry!

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Food is Love.

The Hippie Gypsy.

 

 

REBLOG: Chocolate Chip Cheesecake by Lucy’s Friendly Foods

This is certainly a must to reblog. It looks tasty and beautiful for spring. I would need to make a few alterations due to the change in country but seems easy enough to alter! It also has Tofutti as a main ingredient which is a favorite of mine! I would even consider topping with sliced fruit. Enjoy… Chocolate Chip Cheesecake.

Veganized Hamburger Green Bean Casserole aka Hamburger Pie aka “Mush” over Mashed Potatoes

When I was a little kid my mom would always make a dish we endearingly called “Mush”. It was ground hamburger with green beans and milky tomato soup poured over mashed potatoes. It was one of my favorite meals. It doesn’t sound great but honestly it is borderline amazing. The soup gets thick and creamy and gives the mixture a gravy/meaty tomato sauce/chili like texture. But once it is poured over mashed potatoes… heaven. I can’t explain it but to say it is simple and wonderful and now that Beyond Meat makes meaty crumbles that actually taste like ground meat. I can make it again!

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My Mom’s Recipe for Mush (Veganized)

  • 1-2 bags of Beyond Meat Beefy Crumbles
  • 2 tbsp olive oil
  • Seasoned salt
  • 1 can of green beans (drained)
  • 1 can Campbell’s Tomato Soup
  • 1 canful of Soy Milk (poured into the soup can)
  • Mashed Potatoes ( I used the dehydrated kind for this recipe with earth balance and soy milk)

 

COOK!

  1. In a large skillet heat oil and crumbles until warm and cooked through about 10 minutes (see bag label).
  2. Once cooked add soup and then one soup can worth of soy milk.
  3. Use a few sprinkles of seasoned salt to  season to taste.
  4. Add green beans last.
  5. Cook until the soup has cooked down to a thicker consistency like chili.
  6. Serve hot over mashed potatoes with a dab of earth balance butter.
  7. Enjoy!

 

Tip(s): If you add too much soup or milk and don’t have enough meat to thicken the sauce, add bulger wheat to absorb some of the liquid. It adds a meaty chew and will not talk away from flavor. it only needs about 15 minutes to soften also!

 

Serves 4.

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Food is Love.

The Hippie Gypsy.