Tag Archives: daiya

Gardein Ultimate Beefless Burger Melt w/Daiya Cheddar and Chipotle Island Dressing

23 Jun

I am SO happy to tell you that Gardein’s new ultimate beefless burgers are finally available! I can finally make tasty “steak” sandwiches of my very own just like the fancy vegan restaurants! They did not disappoint! This sandwich combines two of their delicious patties to make one delicious, protein packed, flavorful sandwich smothered in melty Daiya cheddar and topped with a yummy chipotle thousand island style sauce of my own creation. I was going to make AFR’s OMG baked onion rings, but we were too hungry to wait!

Ty’s Chipotle Island Dressing

(More than enough for 2-4 melts!)

1/4 c. vegan mayo (hello Vegenaise!)
2 tbsp. organic ketchup
2 tbsp. pickle relish
1 tbsp. adobe sauce from chipotle pepper can (for extra kick, mince a miniscule amount of a pepper.)

Directions:

Combine all ingredients really well in a large ramekin. (I used a fork!)

Burger Melt w/Daiya cheddar and Chipotle Island Dressing

Makes two doubles or four singles.

1 package Gardein Ultimate Beefless Burgers

4-8 pieces of bread, I used sprouted grain

Daiya cheddar vegan cheese shreds

above recipe for Chipotle Island Dressing

Directions:

1. Spray a large skillet with a little olive oil and raise to medium heat. Add burgers to hot skillet and brown on both sides. This takes about 4-5 minutes on each side.

2. Meanwhile, arrange bread slices on plates. Cover all pieces with Daiya cheddar. Toast in toaster oven as desired, and then Broil until cheese is melty. Return to plates.

3. Drizzle cheesy bread with sauce, add burgers, and assemble. Cut diagonally and serve with additional sauce and accoutrement as desired.

YUMMY!

Cheeseless Pizza + Daiya = Happy Vegan Pizza

5 Jun

Okay, so there are quite a few choices for prepackaged frozen vegan pizzas out there now, most of which I think I’ve reviewed!  However, I still find that adding my own Daiya to either a home made pizza or a frozen cheeseless one still gives me the best results for my palate. I keep all 3 flavors of Daiya (though I still haven’t tried the pepperjack yet, but the reviews are awesome) in the freezer at all times. Keeping in the freezer lets you just use however much you need without the worry of it going bad after opening.

My two current faves are the Amy’s roasted veggie cheeseless pizza, and the 365/Whole Food house label personal size vegan cheeseless pizzas.

My frozen pizza making usually goes like this…

1. Preheat toaster oven. I use the convection setting. Remove pizza from box. Remove overwrap. Cut pizza box open and place pizza on it*.

2. Shake nutritional yeast, oregano, and crushed red peppers all over pizza. Top with preferred amount of Daiya cheese(s).

3. Bake 10 minutes. Cut into 4ths or 6ths or 8ths. Eat. YUM!

*this keeps everything clean. you can dress the pizza in the cut open box. put the pizza in to bake. shake out the mess, and then cut it back in the box. oh? you have some leftover? close the box, and put it in the fridge!

Whole Foods 365 Vegan Gluten-Free Rice Crust Pizza

24 May

So here is my follow up to my review of their whole wheat crust version.  This was surprisingly great! Not only was the crust delicious, but the toppings were plentiful! Same great sauce and veggies as the whole wheat one. I’m not the gluten-free type, but I think I may have liked this just as much, if not better than the whole wheat one. I topped it with nutritional yeast, oregano, crushed red peppers and a handful of Daiya mozzarella before baking.

SO GOOD! And a wonderful, quick lunch.

PS – I bake for 10 minutes, at 425* on my toaster oven’s convection setting.

Freezer Vegan Cheddar Biscuits

10 Apr

Just wanted to let you know about the success I had yesterday with thawing and baking my cheddar biscuit dough yesterday. Here’s a link to the recipe!. Since the recipe makes 20 biscuits, I like to freeze half the dough for another occasion. I was just a little worried about this particular batch, because it had been frozen for months! They came out just fine though. ; )

I pulled the dough out early in the morning, and let it thaw out in a covered and greased glass bowl.

By the afternoon it was ready and I used a sharp knife to cut it into quarters, and then halves to make 8 dough balls.

Which I placed into a lightly greased muffin pan, with water half filling the empty cups to prevent the pan from warping.

I then baked them in a preheated oven at 350*F for 25 minutes.

These are superb with a variety of meals, and make a nice breakfast or a yummy snack!

30 Minute Vegan’s Tempeh-Vegetable Enchiladas

7 Feb

Tonight’s dinner is kicking off my recipe testing for The 30 Minute Vegan, a cookbook that I’ve had for months, and was meaning to get to. It has lots of raw dishes mixed in too, and I think initially this was a turn-off, but since I’ve decided that I want to be eating more raw, I pulled it back out. This, however, is not one of those dishes!

I liked the looks of this recipe, as it was getting late and we were hungry, and it seemed quick, easy, and required no stove top cooking. The assembly of these bad boys is where this went bad. Comparing the large bowl of filling to the small 8×8 pan didn’t leave me feeling confident, but trying to roll these corn tortillas proved to be an exercise in futility. They broke rather than rolled. It asks you to put a 1/2 cup of filling into each, and maybe it should be less (1/4)? So rather than get fed up, I improvised and ended up making a enchilada lasagna with torn up tortillas, filling, daiya cheddar and sauce in repeating layers. I made this in the toaster oven, so I covered it with aluminum foil for 13 of the 15 baking minutes for fear of burning it.

Btw, for those of you who were curious… The sauce was water, tomato paste, garlic, chili powder, cumin, thyme, sea salt, agave and soy sauce. (I used braggs.) The filling was crumbled tofu, onion, bell pepper, garlic, soy sauce (again, braggs), and black pepper.

That’s the 1/2 c. measuring cup in there. You can see how much filling there was!

Too much to really get a good roll going.

After 2 broke, I started on the lasagna method.

As it turned out, it tasted pretty good! Another of my fears had been that it wouldn’t be cooked through, and of course, this recipe’s instructions weren’t written for enchilada lasagna, but it could have used a little more time for everything to be HOT. I ate it with some vegan sour cream and we both added lots of hot sauce for heat. It was really filling too!

And here is a picture of Boris. I may try to occasionally include pix of the kitties at the end of posts, since one, if not both of them are always hanging out in the kitchen whenever I’m cooking. : )

Baked Penne with TVP

6 Jun

so i really wanted some italian food for dinner tonight.  i also didn’t want to make a grocery trip & wanted to use some TVP. i went through a bunch of books for inspiration, and found the baked ziti in quick and easy vegan comfort food, pg. 123. mine is a little stepped up version since i had extra time to spend today, but her version would be great for a weekday.

the other nice thing is i have it in the fridge all ready to go until i’m ready to bake it.

ps- a frugal thing i’ve been doing is using vegan bouillion cubes for broth. a box of 8 cubes is about $2 and change, and makes 16 cups!

Baked Penne with TVP

Olive oil or butter for 9×13 pan

1 lb. of cooked short pasta, penne, ziti, etc.

1 c. veg broth
1.5 tsp. liquid smoke
1 c. TVP

1 jar of marinara sauce
1 14.5 oz can of diced/chopped/stewed tomatoes, drained
1 8 oz. can of tomato sauce
1/2 c. veg broth
1/2 c. onion, finely chopped
4 cloves of garlic, minced
1 tsp. italian seasoning
1/2 tsp. crushed red peppers, optional
1/2 c. nutritional yeast, optional
salt & pepper

2 c. shredded vegan mozzarella, i use daiya italian shreds
vegan parmesean, optional

Directions:

1. Pre-heat oven to 350* and cook pasta according to package directions.

2. Boil 1 cup of vegetable broth and liquid smoke in a medium saucepan. Remove from heat and add TVP. Stir until liquid is absorbed.

3. Return drained pasta to pot and add all ingredients except vegan mozzarella and vegan parm. the nutritional yeast gives it a nice creaminess.

4. Place half of pasta mixture into 9×13 prepared dish. Top with half of mozzarella and sprinkle with vegan parm, if using. Repeat layers.

5. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Broil on high for a few minutes to get a nice crust.

Daiya vegan cheese!

1 Apr

well, the daiya cheese arrived today! coincidentally, today is the day whole foods is supposed to start carrying it nation wide. very convenient for the future, because these are only 8 oz anyway. from what i can tell the retail packs look like nice 2 c. packages, and they can be frozen.

cheddar and italian

so i decided to heat up some pizza and check out the italian blend.

no cheese, light sauce

with pizza sauce added & italian shreds

results:

after a toaster oven @ 375* for a few minutes

so as you can see, it did melt. not all of it, but i pulled it out because i noticed that some of the cheese was bubbling. it was very melty and good. not as salty as real cheese, and a little creamier. yay! i’ve tried some awful vegan cheeses, so it’s nice to find a winner! : )

can’t wait to make mac & cheese!!