Vegan, Sugar-Free CheeseCake

 

Mama's Veggie Lasagna

 

Aunt Audrey's Peas & Pasta Shells

 

Veggie Burgers

 

Quinoa & Smoked Tofu Salad

 

John Dear Sandwich

Quick Breakfast Snacks

                                

Carrot Cake Oatmeal

 

Vegan, Sugar-Free Cheesecake

The proof is in the pudding ~ look at the empty pie tin! I brought this dessert to the Redding Vegan Potluck dinner and it was gone in a heartbeat! I was totally impressed and couldn't wait to tell my Family of Friends I finally left my former cooking fiascos in the dust.

You'll Need:
A graham cracker pie shell
Tru Whip Whipped Cream
Unsweetened almond or soy milk
Tofutti Better Than Cream Cheese
Stevia, the plant sweetener (Different flavors, too!)
Cinnamon, Nutmeg or Pumpkin Spice

To Do:

Put three Tofutti into a large bowl and add about a 1/4 cup soy or almond milk. I don't measure anything so we're winging it here. Add enough milk so the Tofutti mixes with your electric mixer. Add several drops of Stevia or two to three packets of powdered Stevia to taste. Once you like the amount of sweetness and it blends easily, scoop it into your pie shell. Sprinkle it with one of the three topping choices and add sliced organic strawberries or blueberries if you wish. Add a dollop of Tru Whip and your guests will go wild. 

Breakfast of Champions

After researching chemical-laced foods, (preservatives, food colorings) I discovered going vegan/vegetarian helped me mentally, physically and emotionally. For those concerned with heart-related issues, diabetes, weight management, or your overall well-being, the items below will make you, your doctor and your body feel 100% better. With whatever changes you make, give your body and your cells 30 days to adjust. 

HIGH Fiber
No-to-Low Sugar
High Protein
Whole-Some Grains
Stevia Natural Sweetener (250-300 times sweeter than sugar and is derived from a South American herb)

Be sure to let your cereal sit a few minutes with the unsweetened soy/almond milk. This allows the cereal to swell and fill your bowl, which also fills your stomach with a smaller portion. Add a packet of powdered Stevia and you're good to go. YAY!

Bake a Tofurky Italian Sausage (with an amazing 29g of protein and zero bad fats!) sliced length-wise and add a dollop of Vegan Ranch Salad or Honey Mustard Dressing, Bar-B-Que Sauce or both. Tofurky products have gluten as their first ingredient, however. Another terrific plant-based protein line, which is gluten-free, is the Beyond Meat products. 

With a wedge of avocado on the side, you have a full-filling start to your day complete with nourishment.

Nutrition Facts

Calories in Tofurky Italian Sausage

Serving Size: 1 serving

Amount Per Serving

• Calories280.0
• Total Fat13.0 g
• Saturated Fat1.5 g
• Polyunsaturated Fat0.0 g
• Monounsaturated Fat0.0 g
• Cholesterol0.0 mg
• Sodium620.0 mg
• Potassium0.0 mg
• Total Carbohydrate12.0 g
• Dietary Fiber8.0 g
• Sugars3.0 g
• Protein                                                       29g

Aunt Audrey's Enchilada Bake

Invite your friends over for this amazingly tasty dish and make an organic salad to go with it. Don't bother adding garlic bread as the main dish has corn tortillas in it. For a light-hearted dessert, prepare Mama Frannie's Apple Crisp, complete with Tru Whip, and your friends will be impressed.

Preheat your oven to 350. 

You'll Need:

Organic corn tortillas (no GMO's), green and white onions, mild chiles, garlic, Tofutti Sour Cream, enchilada sauce, cilantro, either dairy or soy cheese, Parmesan for the topping, LiteLife Mexican Style Smart Ground and organic red or yellow peppers (conventional peppers are heavily sprayed with pesticides) 

Saute' the onions and ground soy until onions are lightly golden. Don't saute the garlic because all the flavor will be gone while in the oven, too. 

Pour all the chopped ingredients into a bowl with the onions. Put a couple corn tortillas in the bottom of your pan and begin adding the ingredients to your taste preferences. I am crazy for cilantro and mild chiles therefore, I add heaps of these into the mix. Along the way, add as much cream cheese as you desire. After all, this type has no bad fats and is very low in calories! Add as many mild chiles as you wish. If your cooking dish is tall enough, add another couple of corn tortillas. 

Once all the items are in your oven dish, add the varieties of cheeses you desire and then pour on the enchilada sauce until everything is practically floating. Put a cookie sheet under your beautiful enchilada bake in the event it bubbles over the edge. Mine did and made a horrible mess on the bottom of my oven ~ which I still haven't cleaned. Cover the entire top with freshly grated Parmesan or Romano cheese and bake for 30 minutes at 350. 

Hot Tip:
Take these ingredients and turn them into tacos, too!

Mama Frannie's Apple Crisp

Pre-heat oven to 350

You'll Need:

Six medium organic apples, such as Granny Smith or any red and green, as many oats as you'd like, Stevia, Earth Balance Natural Buttery Spread or light olive oil, sea salt, lemon juice concentrate or fresh lemon, cinnamon, pumpkin spice, or Nutmeg. Some recipes require all-purpose flour, however, it's an extra-added, unnecessary step.

For the Filling:

Put a couple dabbles of Earth Balance Natural Buttery Spread in the bottom of your oven dishware. In a separate bowl, mix the sliced apples, a splash of lemon juice concentrate, or squeeze an organic lemon across the sliced apples, (minus the seeds, of course) and Stevia (plant-based natural sweetener) to taste.

Mix these ingredients and then scoop into the dishware.
Julie, my cousin who's a chef, said if this filling is added to a pie crust, it becomes "Debbie's Dutch Apple Crisp." You can either purchase an already-made pie crust or make one yourself. I don't know how to make a pie crust and can't be bothered learning therefore, I purchased one at the 99 Cent Only Store!

For the Topping:

Put as many oats into a medium-sized bowl as you'd like for the top. Add either melted Earth Balance Natural Buttery Spread or light olive oil to the oats. Add sea salt and Stevia to taste. Mix these together and put on the prepared apples. Sprinkle cinnamon, Nutmeg, or Pumpkin Spice on top for slight flavor and beautiful decoration.

Bake for an hour or until it's bubbling and you can't wait. Take it out of the oven immediately, scoop a large portion into a bowl and you may even top it with Tru Whip or a non-dairy frozen dessert.

Vegan Macaroni or Potato Salad

This recipe is exactly as my Mama Frannie and Grammy Lou used to make, only different. It's vegan!

You'll Need:

I use the tri-colored pasta (gluten-free if needed) for an enticing appearance when preparing macaroni salad. Pasta of your choice prepared al dente, or red-skinned potatoes well cooked, (leave potato skin on for extra-added nutrients) green/white onions, Vegenaise, celery, mustard, Bac'Uns, pepperoncini, dill pickles (low sodium only! Vlasic and Claussen are the best) and ground pepper.

To Do:

Only you know how much to make for how many people and how much of each ingredient you want. Add those amounts using the above-mentioned ingredients. Be sure to let your hungry diners know this favorite family recipe contains no trans fats or cholesterol and only 0.5g saturated fat. The other fats are "good fats" so no worries!