Quick Vegan Pizza Bread

*Prep time: 10 mins  *Cook Time:  12 minutes  *Serves: 2

Quick Vegan Pizza Bread

Ingredients

4 Slices of bread

3 tsp Tofutti Cream Cheese

Dried Italian Herbs

Tomato Paste

Diya Mozzerella Cheese

optional, but but reccomended:

*Panfried Tofurkey Pepperoni Slices

optional, of course. Also, delish. 

Panfry in olive oil until nice and crispy.

*Quick Italian Cherry Tomatoes

~1/4 pint cherry tomatoes

~1/8 tsp salt

~1 tsp dried Italian herbs

~spray canola oil

Step 1: If you are throwing on pepperoni, spray the pan with oil and pan fry the pepperoni over medium heat. Cook for 30 seconds, flip, and cook for another 30 seconds. Set aside.

Step 2: If you are going for the cherry tomatoes: spray the pan again. Add all of the Italian Cherry Tomato ingredients and cook for 5-7 minutes, stirring constantly. Set aside. 

Step 3: Spread on a layer of tomato paste onto each bread slice. Then spread 1 1/2 tsp Tofutti Cream cheese over that layer. Top with as much dried Italian herbs as you want {so, a lot}.  *Then layer on the tomatoes, then the pepperoni. 

Step 4: Finally, top each with 1 tbs of Diya cheese.

Step 5: Set oven to 375 and bake for 12 mins.

If you are starving and you don't want to wait for the pepperoni and the tomatoes: don't.

Even if you just have the basics: still delicious.  

Super Quick I Dont Have Time To Cook Veggie Rice Stirfry: Fast Vegan Recipe

So, my CSA {Community Supported Agriculture} program, AKA my veggie Santa brought me zucchini, cherry tomatoes and parsley as part of this week's delivery. And, I was determined to make dinner tonight with just what I had available in my kitchen. 
But, I have a paper due tomorrow and I have been running around like an insane person trying to fill all of my holiday orders and get ready for leaving for Thanksgiving. That and studying, you know. Whatever. 
So I really didn't have time to cook. 
I don't even really have time to write this blog but I am so stressed I cant sleep. 
It fabulous. 
So, this is what I came up with. Finished the entire meal in under 15 minutes and there were no leftovers. 

Super Quick I Don't Have Time To Cook Veggie Rice Stir-fry
*Prep time: 1 mins  *Cook Time:  10-15 minutes  *Serves: 2

Vegan stir-fry

Ingredients

1 tbs Olive Oil

1 Medium Zucchini

1- 1.5 cups cherry tomatoes

depending on how much you love cherry tomatoes

3 tsp balsamic vinaigrette

1/2 cup loosely packed fresh parsley

1/2 tsp salt

1/4 tsp black pepper

1 tbs dried basil

1 tbs sun-dried tomatoes

1 cup instant rice or quinoa

if instant rice is blasphemy in your book go for quinoa, it cooks up in 15 mins

Step 1: Cook rice/quinoa according to package directions and heat the olive oil over medium high heat. 

Step 2: While that is heating up, throw your zucchini, cherry tomatoes and parsley into your food processor or blender and roughly chop. Throw that into your skillet and stir-fry on high heat 5 mins.

Step 3: Add your balsamic vinaigrette, salt, pepper, sun-dried tomatoes and rice/quinoa. Stir fry another 5 minutes on high or until most of the water has evaporated from the skillet, being careful not to burn your food. 

Step 4: Done. Eat. 

This is a great meal if you want something fresh and delicious but you don't really have time to cook anything. 

Vegan Yum Yum Sammich

*Prep time: 5 mins  *Cook Time:  15 minutes  *Serves: 2

Vegan Portobello and Avacado Sandwich 

Ingredients

Vegan sliced bread 

(Arnold makes a yummy multigrain vegan bread)

Vegan Pesto

1 Avocado

Baby Spinach

1/2 cup cooking sherry

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 cloves garlic, minced

8 small portobello caps

Step 1: Toast your bread slices. While they are toasting we'll start the portabellos. 

Step 2: Pour sherry, soy sauce and balsamic vinegar into a large frypan. Add minced garlic, mix it all together.

Step 3: Place portobello caps upside-down in the pan, spoon the sherry mixture into the mushroom caps. 

Step 4: Cover pan (you can use tin foil if you don't have a glass cover). Cook over medium-low 10-12 minutes. 

Step 5: Assemble your sammich! 

Cover both slices in pesto. Lay some spinach over one slice of bread, then add 4 mushroom caps, still upside-down. Throw on some avocado slices, drizzle some of the sherry mixture onto the sandwich, then top it all off with the remaining slice of bread and set with a toothpick. 

This is the most delicious sammich ever. 

Try it, then tell me otherwise. 

Enjoy!

Spiced Quinoa- Easy Vegan Recipe

Yessica's Spiced Quinoa
*Prep time: 10 minutes  *Cook Time: 20 minutes *Servings: 3-4

Ingredients

1 tablespoon olive oil

1 teaspoon onion powder

2 cloves garlic, minced

3/4 cup quinoa

1 1/2 teaspoons curry powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garam masala

1-2 pinches crushed red pepper, depending on how spicy you like it

6 cardamom seeds

1/2 teaspoon cumin

1/4 teaspoon cinnamon

1 1/2 cups vegetable broth

1 (14 oz) can garbanzo beans, drained and rinsed

1/2 cup toasted pine nuts

1/2 cup raisins soaked in hot water and drained

Step 1: grab a pot and put it over medium heat. Pour in olive oil, garlic and crushed red pepper. Cook until the garlic is a toasty brown, being careful not to burn. 

Step 2: Stir in quinoa, all of your spices (except for the red pepper, which you've already tossed in) and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and simmer 20 minutes. 

Step 3: Once the quinoa is finished cooking stir in your drained garbanzo beans, toasted pine nuts, and raisins. This dish is super delisious warm or cold, so its perfect for left-over snacking. 

That's it. Your done. Love this recipe, its delicious and so freakin easy.

*A note on Cardamom: this can be tricky to find and its totally omit-able. It adds a really nice pop, so if you know of a wholefoods or Indian grocery near by you are sure to find it there. Some targets also carry it.