Tag Archives: favorite foods

Vegan Pot Pie!

My mom used to make chicken pot pie, and it was our FAVORITE. Most leftovers would sit in the fridge and we would complain about having to eat them another night. But with chicken pot pie, you were lucky if there was a serving or two left in the fridge for breakfast the next day, we would eat it so quickly!! So for years I have wanted to recreate a vegan version, and let me tell you, this is TOO EASY. Just as my mom before me, I used a frozen, store bought crust, some are actually vegan! I found a vegan whole wheat version, and while it is no health food, it is a savory treat! I used a chicken substitute from the Beyond brand, but I would totally make this again with extra firm tofu. In the future I will also work on a healthier homemade crust, but for now, the quick and yummy version 😀

You need:

-1 pie crust (mine came with 2 crusts, one I used as the top of the pie

-1 can full fat coconut milk

-1 onion

-1TBS better than bouillon

-8oz sliced mushrooms

-salt/pepper to taste

-1 zucchini, cubed

-6oz frozen peas

-6oz frozen carrots

-6oz frozen corn

-1 bag Better Than Chicken strips, thawed and cubed

-1TBS corn starch

-1/2 tsp poultry seasoning

Sauté onion and mushroom in a little bit of oil of choice until onions are translucent. Add cubed zucchini and protein of choice (faux chicken or tofu). Sauté for about 3 minutes on medium. Then add 1 TBS better than bouillon and 1 can coconut milk. Stir and simmer, adding frozen veggies last. Cover and simmer about 5-7 minutes until veggies are cooked. Remove from heat and stir in 1 tbs corn starch to thicken sauce. Then pour all ingredients into thawed pie crust. I covered mine with a second pie crust and then cut slips in the top to allow steam to escape. Bake at 375 for approx 45 minutes, checking on the crust to make sure it does not burn. You can always cover the edges with foil if they are cooking faster than the middle. Remove and enjoy!!! This is a rich one, so I always serve mine with a salad, some steamed broccoli, or steamed okra for balance. Enjoy!!!

Chocolate Peanut Butter Ice Cream!!

Oh my, this is the comfort food of my dreams. Honestly ice cream is one of my very favorite foods and I never thought I would find anything that was an adequate substitute in vegan cuisine. Since getting my vitamix I have used it for many awesome recipes, but this guilt free, delicious dairy-free ice cream is now my favorite thing I can make, period. All I can say is that if I knew it made ice cream, I would’ve bought this machine years ago!!!

You’ll need:
-2/3 cup unsweetened almond milk
-6oz greek style plain cultured coconut yogurt
-2tbs natural peanut butter
-1/2 tsp vanilla
-3tbs cocoa powder
-1 ripe banana chopped into slices
-I handful chocolate chips

Blend top 6 ingredients together.
Pour into 3 small or 2 large ice trays and freeze until solid.

Freeze banana slices in a ziplock along with the handful of chocolate chips while cubes are setting as well.

Then pop cubes, chips, and banana coins in high powered blender or food processor adding almond milk as needed to process.

Voilà! Soft serve magic 🙂











My Every Day Bomb Stir Fry

Also known as my “pseudo-asian-confusion-concoction” 🙂

This is my go to meal, has been for years, so healthy, so filling, so good!!!

I have been known to serve it over rice, over soba, over quinoa, over buckwheat meal, and over oatmeal; these are good for a saucy version, though a drier version you could serve sans-grain.

I make all kinds of variations of this, but the key ingredients are:

-sweet potato
-firm tofu
-chinese eggplant
-a green veggie (baby bok choy is my longstanding fav, though spinach, broccoli, green beans, kale, cabbage have also been utilized. feel free to use more than one green veggie, your body will be very happy)

The sauce I add about halfway in by adding them to the pan with some water consists of:

-soy sauce
-dijon mustard
-crushed red pepper (or sometimes sriracha sauce)
-peanut butter

I have made it sans-PB for the nut free in my life, but the peanut butter gives it a rich creamy hearty element that I strongly recommend if you are not allergic! One photo shows my plate with a little glob of PB on the side, as I had made it without, but mixed it into my own plate! The amounts I use are not measured at all, but roughy 1 tsp of the honey and mustard and crushed red pepper, and 1 tbs each of soy sauce and pb. The water is about 1/2 cup and it kinda steams the veggies towards the end of cooking.

This is a one pan recipe, that leaves lots of room for experimentation, though the major concept is to cook the veggies in the order of their “hardness” so that the veggies come out the right texture at the same time. I do it like this:

Heat about 1TBS olive oil or coconut oil over medium heat. Sauté about 4 cloves garlic. Chop a whole sweet potato (or half if very large) into 1/8 in slivers/coins that can also be cut in half to form thin half moon shapes. Throw into the pan and sauté for 5+ minutes until starting to get a little tender. Chop 1/2 package of firm or extra firm tofu into cubes. I like making mine into thick rectangles about 2x1x1/2 inch thick. Press in a cloth to remove extra moisture. Add to the pan and fry on two sides until light brown and a little crisp. Then I add the eggplant, cut just like the sweet potato except into about 1/4 in coins, then chopped mushrooms. Sauté, adding water and sauce ingredients at this point, stirring in everything well. Lastly I add my green veggie, very last for spinach, for baby bok choy, I cut the green tendrils apart from the firmer white part of the veggie, and add the white part for a few minutes prior to adding the soft green pieces. Remove from heat when veggies are the tenderness you desire. Serve over grain of choice, and save extras to pack for a satisfying lunch!