New York Shack Burger Crackers

veganized

New York Shack Burger Crackers and Shack Sauce
For Burger Crackers:
Vegan beef patties, each slice cut into 4 equal squares
Vegan cheddar sliced cheese, each slice cut into 4 equal squares
Butter lettuce
Crackers, such as Ritz

For Sauce:
1/4 cup vegan mayonnaise
1/2 tablespoon ketchup
1/2 tablespoon yellow mustard
2 slices kosher dill pickle
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Pinch cayenne pepper

1. Cook vegan burgers and cut them into 1-inch patties.
2. Top each cracker with one piece butter lettuce. Top with patty, then one teaspoon sauce. Top patty with one piece cheese, then finish with one cracker.
3. To Make Shack Sauce: Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.

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Louisiana Mardi Gras Pasta

veganized

Louisiana Mardi Gras Pasta
3 cups cooked fettuccine
1/4 lb vegan butter
2 tablespoons chopped garlic
3 tablespoons chopped green onions
1/4 cup sliced mushrooms (optional)
1/2 cup diced tomato
1/2 cup diced vegan andouille sausage (or tofu, seitan, tempeh, beans)
1/2 cup diced vegan shrimp (or tofu, seitan, tempeh, beans)
1/2 cup vegan crab meat (or tofu, seitan, tempeh, beans)
1/2 ounce dry white wine
1 tablespoon lemon juice
1 cup vegan heavy whipping cream
1/4 cup mixed bell pepper (red, green, yellow)
1/4 lb vegan cold butter
1 tablespoon chopped parsley
salt and pepper

Directions:
1. In a cast iron pot (3 qt), melt butter over med-high heat.
2. Add green onions, mushrooms and andouille.
3. Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
4. Add shrimp and crab meat cooking for 2 additional minutes.
5. Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
6. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
7. Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constantly over burner.
8. Continue adding butter until all is incorporated.
9. Remove from heat, add parsley and season to taste using salt and pepper.
10. Gently fold in cooked fettuccine and serve.

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Bourbon Chicken

Bourbon Chicken
2 8 oz tofu, seitan, or tempeh, diced into bite-size pieces
2 tablespoons olive oil
2 cloves garlic, crushed
1/4 teaspoon ginger
4-6 tablespoons brown sugar, or to taste
2 tablespoons ketchup
1 tablespoon red rice vinegar or red wine vinegar or cider vinegar
1/2 cup water
2-5 tablespoons soy sauce
2-6 tablespoons good bourbon whiskey

1. Heat oil in a large skillet.
2. Add tofu, seitan, or tempeh pieces and cook until lightly browned.
3. Remove tofu, seitan, or tempeh.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add tofu, seitan, or tempeh and bring to boil.
6. Reduce heat and simmer for 10-20 minutes.

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Ultimate Superfood Juice

1 broccoli spear
3 carrots
1 celery stalk
1/2 tomato

Juice all until smooth.

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Roasted Grape Risotto with Hazelnuts

Roasted Grapes:
1 bag seedless red grapes
1/4 cup fennel seed
1/2 tsp chili flake
1T thyme
1 tsp salt
1/4 cup olive oil

Directions
Mix all ingredients together. Roast in 400F degree oven until soft and caramelized golden. Take out and leave at room temperature.

Roasted Hazelnuts:
1 cup hazelnuts roughly chopped

Directions:
In 350F degree oven, roast hazelnuts until lightly browned, approximately 6-8 minutes. Let cool. Reserve for later.

Risotto:
2 1/2 cups Arborio Rice
7-8 cups vegan stock
2 medium yellow onions finely diced
1 lb butter, at room temperature
8 shallots finely minced
1/2 cup Verjuice
1 1/2 cups of vegan parmesan or cream or mozzarella or feta cheese
1 cup roasted hazelnuts
Roasted Grapes

Directions:
1. Melt 4 oz butter in heavy bottomed pan. Add diced onions and cook over med-high heat, stirring until caramelized.
2. While the onions are cooking bring the stock up to a simmer in a separate pot.
3. Add Arborio rice to onions and stir. Coat well.
4. Add 1/2 cup of Verjuice and stir.
5. Add 4 cups of hot stock and stir well. Turn heat down to medium. 6. When rice has absorbed most of stock, begin adding 1/2 cup more at a time. Stir every minute or two until stock is absorbed. 7. 7. Continue until about 7 cups total have been added to rice. Taste and add more stock if not cooked through.
8. When rice is done and still very moist, turn off heat and let rest for 2 minutes off stove.
9. Divide remaining butter into three parts. Add one at a time into risotto, beating with spoon, until well mixed.
10. Add 1/2 cup vegan cheese and stir vigorously.
11. Fold in roasted grapes, and stir gently.
12. With remaining vegan cheese, divide into 6 sections, and roll in reserved roasted hazelnuts.
13. Divide and plate grape risotto onto six plates.
14. Garnish each with hazelnut vegan cheese.

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Papaya Ice Cream

1 package silken tofu (16 oz)
3/4 cup of sugar
2 tsp vanilla essence
1/2 cup soy, hemp or coconut milk or creamer
1 1/2 medium sized papaya, chopped

1. Chop up the papaya after removing the skin and cook papaya for 5 minutes and mash.
2. Add sugar and essence to the mashed papaya.
3. Boil the milk, then add the mixture papaya to the milk and simmer for 7-10 minutes.
4. Remove from heat and cool.
5. Blend silken tofu well till fluffy and fold into the cooled mixture.
6. Refrigerate till half set.
7. Remove and whip the mixture again, then freeze till firm, to desired consistency.

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Papaya Coconut Cupcakes with Papaya Buttercream Frosting

veganized
Papaya Coconut Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups sugar
2 egg substitutes
1/2 cup oil
1/4 cup coconut milk
1 teaspoon vanilla
6 ounces papaya, chopped
1/2 cup coconut, sweetened

1. Mix flour, baking soda, salt, and sugar in a medium sized bowl.
2. Add oil, coconut milk, and egg substitutes and mix to combine.
3. Then combine wet mixture to the dry mixture, mix to combine.
4. Add vanilla, papaya, and coconut to the rest of the ingredients and mix to combine.
5. Scoop into cupcake papers with an ice cream scooper.
6. Bake at 350 degree oven 20-25 minutes or until a toothpick comes out clean.

Papaya Buttercream Frosting
3/4 cup vegan butter, room temperature
4 tablespoons papaya syrup, extract or juice
3 tablespoons plant milk or creamer (the thicker the better)
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

1. In a large bowl, beat the butter until fluffy.
2. Add the syrup, extract and milk, beat until combined.
3. Add the powdered sugar 1/2 cup at a time, mixing on medium-high speed after each addition.
4. Frost!

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Grapefruit Breakfast Power

veganized

1 pink grapefruit
1 -2 tablespoon(s) vegan cottage cheese
1-1 1/2 tablespoons vegan honey
1/2 tablespoon sesame or flax seeds
fresh coriander or mint leaves (optional)

1. Peel grapefruit and be sure that you also have removed the white skin, which is bitter.
2. Cut grapefruit into thin slices, or cut out the grapefruit filets from the grapefruit.
3. Arrange grapefruit on a plate.
4. Put cottage cheese on grapefruit.
5. In a small sauce pan heat honey and sesame seeds. Bring to a single boil for a few seconds. Remove from heat and let stand for about 5 minutes.
6. Pour warm honey mixture over grapefruit and cottage cheese. Garnish with a few fresh leaves and serve.

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Ultimate Superfood Smoothie

Ultimate Superfood Smoothie
2-4 cups ice
1 frozen banana
A handful of spinach
1 cup prepared green tea
1/4 teaspoon vanilla extract
1 Tablespoon black molasses
1/2 cup blueberries
3 Tablespoons ground flaxseed or hempseed
4 Tablespoons ground walnuts or other nut
1 Tablespoon sunflower or pumpkin seed
2 Tablespoons Açaí juice
1 cup soy yogurt or milk + soy creamer
1/4 cup Dark Chocolate
1/2 bottle So Delicious Coconut Milk Kefir

Blend all until smooth.

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Pizza Mummies

veganized

Pizza Mummies
English muffins/bagels
Pizza sauce
Black olives
Scallions
Red or green pepper
Vegan mozzarella cheese slices

1. Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin/bagel (toast it first, if you like).
2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
3. Lay strips/slices of cheese across the muffin for the mummy's wrappings.
4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

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Graveyard Cake

veganized

Graveyard Cake
3 1/2 cups of plant milk
2 3oz packages of vegan instant pudding
1 12oz tub of Cool Whip Whipped Topping
1 16oz package of Oreo cookies, crushed
1 package of Milano cookies (to make the tombstones and ghosts)
2 12oz vegan package white chocolate
2 tablespoons of Crisco shortening
black food coloring or black frosting tint
black icing gel to decorate your tombstones and ghosts
a spooky tree, bones, and other Halloween type things to decorate the graveyard

Pour the milk into a large bowl, add the pudding mix, and beat with a wire whisk or electric mixer on its lowest speed for 2 minutes or until blended.

Gently stir in the whipped topping and half of the crushed Oreo cookies and pour it all into a 13x9 inch dish. Sprinkle it with the remaining crushed Oreo cookies, and refrigerate it for at least an hour.

While your 'dirt' is chilling, you can take some time to make your tombstones and ghosts:

Melt 1 package of the white chocolate morsels and 1 tablespoon of the shortening in a microwave safe bowl on High for 1 minute, stirring every 20 seconds until it is well melted. Dip one of the Milano cookies into the melted white chocolate mixture and then lay it on a piece of wax paper. It is okay to leave one end of the cookie undipped, since it will be covered with 'dirt' anyway, and completely dipping the cookie would be a little too messy.

You can repeat this to make as many ghosts as you like, and then put the cookies in the refrigerator until the chocolate gets hard.

You can add black frosting tint to your melted white chocolate mixture to make some gray tombstones, like we have pictured above. You may have to use the second package of white chocolate morsels and melt it with the second tablespoon of shortening if you need more 'dressing' for your tombstones. You only want to prepare one package of chocolate at a time, because it hardens too quickly unless you are a very fast worker.

When your tombstones and ghosts are done, decorate them with your black icing gel and position them in your graveyard.

Keep your graveyard cake refrigerated until you are ready for it to be served.

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Vegan Pumpkin Stew Cooked in a Pumpkin

Vegan Pumpkin Stew Cooked in a Pumpkin
10-12 lbs pumpkin
1 box/packaged vegan beef, cubed (seitan, burger patties)
2 tablespoons oil
1 bell pepper, diced
1 onion, diced
4 medium potatoes, cubed
3 carrots, diced
2 garlic cloves, minced
2 stalks celery, diced
1 (15 ounce) can diced stewed tomatoes
2-3 cups water
choice of spices

1. Carve a hole in the top of the pumpkin; remove seeds and strings; set the pumpkin aside.
2. Cook meat, then add all the cut up vegetables, spices and water. Let simmer 1 hour.
3. Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.

Note: Be sure to get chunks of pumpkin in your stew as you serve as it enhances the flavor.

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Baked Beans

Basic Baked Beans
4 (16 ounce) butter or pinto beans
3/4 cup brown sugar
1 onion, chopped
4 slices vegan bacon
2 tablespoons vegan Worcestershire sauce
1 tablespoon prepared mustard
1 cup barbecue sauce
1 teaspoon liquid smoke

1. Mix all together except the bacon.
2. Top with bacon, then bake at 350 for 40 minutes -1 hour.

Trio Baked Beans
1 lb ground vegan beef
6 slices vegan bacon
1/2 cup chopped onion
1/2 cup ketchup
1 teaspoon salt
1 teaspoon dry mustard
2 teaspoons vinegar
3/4 cup brown sugar
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can butter beans

1. Cook bacon until crisp.
2. Cook ground beef until tender.
3. Combine onion, ketchup, salt, mustard, vinegar, brown sugar, and partly drain beans in a 3 quart oven container.
4. Mix well.
5. Add ground beef and crumbled bacon.
6. Bake at 350 degrees for 40 minutes.

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Baked Potato Salad

Baked Potato Salad
3 large baked potatoes, peeled and cubed
1/2 cup vegan sour cream
1/2 cup vegan mayonnaise
8 slices vegan bacon, cooked and crumbled
1/2 cup shredded vegan cheddar cheese, divided
2 green onions, sliced and then chopped
1/2 teaspoon fresh ground black pepper
1 dash celery salt or seasoning salt
1 dash garlic powder
1 dash paprika
1 tablespoon fresh parsley (optional)

1. Stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon.
2. Transfer to a serving dish.
3. Top with reserved shredded cheddar, green onion slices and bacon crumbles.

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Vegan Hot Dogs

Loaded Hot Dogs
vegan hot dog
hot dog bun
yellow mustard
bright green relish
chopped fresh onion
chopped tomatoes
1 spear pickle
2 pickled seranno peppers

1. Heat hot dog in water, steam, grill or microwave to 170°F.
2. Place the Hot Dog in a steamed bun.
4. Then pile on the toppings in the order of the ingredients.

Barbecued Hot Dogs
1 (16 ounce) package hot dogs
1/2 green pepper, chopped
1 medium onion, chopped
3 tablespoons salad oil
1 tablespoon sugar
1 teaspoon dry mustard
1/2 cup ketchup
1/2 cup water
1/4 cup white vinegar
1 tablespoon vegan Worcestershire sauce

1. Split the hotdogs lengthwise and place in a 13x5 baking dish.
2. Saute onions and peppers in oil until soft.
3. Add remaining ingredients and bring to a boil.
4. Reduce heat and simmer 15 minutes.
5. Pour over hotdogs and bake at 375 degrees, covered, for 30 minutes.

Chili Dogs
10 vegan hot dogs
2 (15 ounce) cans vegan chili
1 (4 ounce) can chopped green chilies, drained
10 hot dog buns
1 medium onion, chopped
1-2 cup corn chips, coarsely chopped
1 cup shredded vegan cheddar cheese
1 cup vegan cheese sauce or queso

1. Cook hot dogs.
2. In a bowl, combine the chili, vegan cheese sauce or queso, and green chilies; pour over hot dogs.
3. Serve hot dogs in buns, top with onion, corn chips, and cheese.

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Vegan Nachos Supreme

Nachos Supreme
1 lb vegan ground/strips beef/TVP/chicken
2-5 sliced vegan sausage links
2-5 crumbled vegan bacon strips
1 medium onion, finely chopped
1-2 tablespoon fresh minced garlic
1 jalapeno pepper, seeded and finely chopped (or to taste)
1/2 each small green and red bell pepper, seeded and chopped
2-3 tablespoons chili powder or taco seasoning mix
1-2 cups vegan refried beans
1 tomato
3-4 green onions, chopped
1/2-1 cup sliced olives
1 1/2 cups grated vegan cheddar or nacho cheese or sauce, divided
1 can vegan chili
tortilla, corn, potato, or kale chips
oil

Extra Toppings
vegan sour cream
guacamole
salsa
lettuce

1. Preheat oven to 425 degrees.
2. In a large skillet cook the beef, TVP, chicken, sausage links, bacon with onions, garlic, jalapeno peppers, green and red bell peppers and chili powder/taco seasoning mix; cook stirring until meat is cooked.
3. Add in refried beans and chili, cook stirring until heated through.
4. Line a baking sheet with aluminum foil and spread 1/2 of the chips over the foil.
5. Spread with half the mixture.
6. Sprinkle half of the cheese.
7. Spread the remaining 1/2 chips on top.
8. Top with remaining mixture and then remaining cheese.
9. Bake for 5-30 minutes or until the cheese is melted and slightly browned.
10. Top with sour cream, green onions, lettuce, chopped tomatoes and sliced black olives, guacamole, salsa.
11. Serve hot or warm.

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Spicy Mexican Fondue

veganized
Spicy Mexican Fondue
1 (15-1/2 ounces) can vegan refried beans
1/2 pound (2 cups) grated vegan cheddar or nacho cheese
2 Tbsp vegan butter
2 Tbsp minced scallion
1 clove garlic, minced
1/2 tsp vegan Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chile pepper, seeded and chopped
3/4 cup vegan beer at room temperature

Combine refried beans, cheese, butter, scallion, garlic, Worcestershire sauce, cayenne pepper, and chile pepper in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while stirring. Transfer to a fondue pot. Accompany with tortilla chips or fresh vegetables for dipping.

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Vegan Albondigas Soup

1 medium onion, chopped
1 clove garlic, minced
2 Tablespoons cooking oil
4 cups water
2 (10-1/2-ounce) cans condensed vegan broth
1 (6-ounce) can tomato paste
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1/4 cup snipped cilantro or parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 tsp basil
1/8 teaspoon pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 pound vegan ground beef, sausage, or TVP
1/4 cup long grain rice
1/2 cup chopped nuts or cracker crumbs

In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.

Meanwhile combine chopped nuts or cracker crumbs, cilantro or parsley, salt, oregano, basil, onion powder, garlic powder and pepper. Add ground beef, sausage, or TVP and uncooked rice. Mix well. Form mixture into 1-inch meatballs.

Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

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Vegan Rompope

Rompope
2 10.5-oz. packages soft silken tofu
16 oz. vanilla plant milk
1 Tbs. plus 1 tsp. vanilla extract
1/4 cup sugar
1/4 cup finely ground almonds or almond meal
2 Tbs. brown sugar
2 teaspoons vanilla extract
1 cinnamon stick
1/2 to 1 cup rum or brandy, optional
dash nutmeg
dash turmeric
few drops yellow or orange food coloring (optional)
In blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl. Serve well-chilled and dusted with nutmeg.

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Vegan Tamale

Tamale Filling:
1 1/4 pounds vegan shredded/strips/ground pork, beef, chicken or cooked and seasoned shredded/strips/ground tofu, TVP, seitan.
1 large onion, halved
1 clove garlic
4 dried chile pods/dried ancho chiles
2 cups water
1 1/2 teaspoons salt
2 teaspoons cumin
2 whole jalapenos

Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can vegan beef, vegetable, or chicken broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup oil, vegan butter or vegetable shortening
1 (8 ounce) package dried corn husks

Optional Toppings:
vegan sour cream
vegan shredded cheese
salsa/pico de gallo
guacamole

1. Place main vegan meat filing into a Dutch oven with onion and garlic add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through.
2. Use rubber gloves to remove stems and seeds from the chile pods and jalapenos. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and and cumin, set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, mix the oil, vegan butter or vegetable shortening with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the oil, vegan butter or vegetable shortening mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Add toppings. For a creamy sauce, mix sour cream into the chile sauce.

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