Anne's Trailer Park Classics

Meat mixture

1 chub LightLife veggie sausage

2-4 Beyond Burgers

24 soda crackers

1 med onion

Combine in bowl.

BBQ sauce

1 c ketchup

1/2 c brown sugar

1 tsp salt

1/3 c vinegar

1/3 c Annie's worcestershire sauce

Mix sauce ingredients in saucepan and bring to boil.  Pour over balls and bake at 350 for 50 min.

1 bag Gardein beef tips

4 T Earth Balance butter

1 med onion chopped

2 pkgs sliced fresh mushrooms

4 T flour

1 not-beef bouillon (Whole Foods)

1 cup Tofutti Sour Cream

Fettucine Noodles

Toss frozen beef tips in flour and brown in pan with 4 T butter.  Remove when browned. Add onion and mushrooms to pan until tender.  Add more butter if needed.  Add 4 T flour and beef to pan with onions and mushrooms.  

In a bowl, whisk one not-beef bouillon cube in with 2 C boiling water.  Add to pan. Add flour to thicken, if necessary, 1 T at a time. Add 1 c sour cream. Serve over fettucine noodles.

1 package (10 oz) frozen mixed vegetables

1/3 c Earth Balance butter

1/3 c flour

1/3 c chopped onion

½ tsp salt

¼ tsp pepper

1 ¾ c vegetarian chicken broth (from Whole Foods or co-op)

2/3 c milk alternative

3 c cut up Beyond Meat Chicken strips (Target, Whole Foods, co-op)

2 frozen vegan pie shells (from Whole Foods co-op, Fresh Thyme or Kowalski’s)

Rinse and drain veggies. Heat butter over medium heat until melted.  Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute. Stir in chicken and vegetables.

Pour mixture into pie shell.  Cover with other pie shell.  Bake at 425 for 35 min.

2 bags of Beyond Meat or Gardein unbreaded chicken strips

1 med onion, chopped fine

½ Bell Pepper, chopped fine

Vegan Mayo

1 tsp. Salt

1 tsp Pepper

1 tsp Sugar

Tortillas

Saute chicken strips in frying pan.  Cool.  Chop in food processor until finely chopped.  Add remaining ingredients.  

Spread into tortillas, roll and cut into 1-2 inch slices.

1 package Gardein crumbles

16 oz vegan sh mozz

2 T bbq sauce

1/4 c vegan parmesan cheese

1 can vegan tomato soup

1 T oregano

1 tsp Italian Seasoning

1 tsp garlic powder

dash of salt and pepper

hamburger buns

Earth Balance buttery spread

Brown crumbles.  Combine all ingredients except 1/2 of the cheese. Butter buns with Earth Balance and spread on mixture.  

Bake at 350 for 20 min.  Add remaining cheese and put back in for 5 min or until melted.

1 bag Gardein crumbles sauteed with a little oil in frying pan

Add in:
3/4 c chopped onion
1/3 c chopped bell pepper (I use yellow or orange)
1/3 c chopped celery

Mix together in a bowl and then add to crumbles:
12 oz tomato sauce
1/3 c ketchup
1 1/2 T vinegar
1 1/2 T sugar
2 1/4 tsp Amy’s Organic vegan Worcestershire sauce
1 tsp salt
1/4 tsp pepper

Add when done cooking:
2 T sweet pickle relish

1 pkg Lightlife Smart Dogs

1 pkg Pillsbury Crescent Rolls

Wrap smart dogs in crescent rolls. Bake at 375 for 12-15 minutes. 

Potatoes

Kite Hill Chive Cream Cheese

Cashew Milk

Bacos

Boil potatoes until tender. Drain water and mash.  Add cream cheese and milk until creamy. Add bacos. 

4-6 large potatoes (sliced)

1 pkg Field Roast Italian Sausage (sliced)

1-2 med onions (diced)

1 pkg fresh spinach (optional)

Earth Balance Buttery Spread

Dice onions. Put 2 tablespoons Earth Balance in frying pan. Melt and add diced onions and spinach leaves. Saute a couple of minutes, until tender. Add sliced potatoes and sausage. Cover. Stir occasionally until potatoes are tender. Uncover and brown. Add buttery spread as needed. 

• Herbivorous Butcher Pastrami or Tofurky Peppered Deli Slices
• Kite Hill Regular or Jalapeno Cream Cheese
• Pickles

Quarter or half pickles lengthwise, depending on how "pickly" you want each bite. Take 2-3 deli slices and spread cream cheese on the top slice. Place pickle slice in the middle and wrap the deli slices around the pickle. Enjoy!

4-6 Potatoes (cubed)

1 pkg extra firm tofu (cubed)

1 ½ cups Vegenaise

1 T vinegar

1 T prepared mustard

1 tsp salt

¼ tsp pepper

2 medium stalks celery (chopped)

1 med onion (chopped)

2-3 large dill pickles (chopped and optional)

Bacos (optional)

Cube potatoes before cooking. Boil potatoes until tender. Be careful to not overcook. Drain and let cool.

Drain and remove extra water from tofu. Cube.

Combine vegenaise, vinegar, mustard, salt and pepper.  Add celery, onion, pickles and bacos. 

Add tofu and potatoes until combined. Enjoy!

• Pillsbury Bread Dough or Crescent Rolls
• Field Roast Italian Sausage (sliced)
• Shredded Mozzarella Cheese
• Onions (sliced)
• Green Peppers (sliced)
• Marinara Sauce

Homemade hot pockets can be made with any filling options. This is just an example of one combo. 

Saute sausage, green peppers and onions. Unroll bread or crescent roll dough.  Cut into quarters. Assemble ingredients onto 2 of the dough quarters. Cover the ingredients with the other 2 quarters to make 2 hot pockets. Pinch sides. If using crescent rolls, be sure to pinch the perforated lines also. Bake at 375 for 12-15 minutes.

• Trader Joe's Cashew Fiesta Dip
• Trader Joe's Pico de Galla or Rotel
• Gardein Ground Crumbles
• Corn Tortilla Chips

Saute crumbles in frying pan.  Add cashew fiesta dip and pico de gallo.

Dip your chips and enjoy!

5 potatoes

1 pkg Gardein Ground Crumbles

1 med onion, diced

3/4 water

3 tsp flour

Salt 

Pepper

2 C corn

Boil and mash potatoes.  Set aside.

Saute crumbles and onions.

Whisk together water, flour, salt and pepper.  Add to crumbles. 

In glass baking pan, first put in crumbles, then layer corn on top and add mashed potato layer.  

Bake at 350 for 30 min. 

1 head of lettuce

1 head of cauliflower

Dressing: 

1/2 c  Bacos

1 cup Vegenaise

1/4 cup sugar

1/4 cup Follow Your Heart shredded parmesan cheese

Cut lettuce. Cut florets from cauliflower.  Mix together. 

Combine dressing ingredients.  Add to lettuce/cauliflower mixture immediately before serving. 

In a pot, combine over medium heat: 

3 c cashew milk

1 carton not-chicken broth

3/4 c nutritional yeast

1 c  cashews, ground

1-2 tsp fresh oregano

1/2-1 tsp crushed red pepper

6 lg russet potatoes, sliced thin

Saute in Earth Balance: 

1 med onion

1 pkg Field Roast Italian Sausage

Boil broth until potatoes are tender. Stir frequently.  Add in sausage and onion. Tear up pieces of kale and add to soup.  Allow kale to get tender, about 10 minutes. 

Combine in a bowl: 

18 slices of bread, torn into bite size pieces

1 tsp salt

41/2 tsp poultry seasoning

3/4 c boiling water

Saute and poor into bowl: 

3/4 c onion, chopped fine

3/4 c vegan butter

3/4 c celery, chopped fine

Mix together well.  Bake in bowl or pan at 350 for 30-45  min. 

1 bag Gardein crumbles

4 T soy sauce

2 T dry sherry

1 T flour

1 T seasoned rice vinegar

1 tsp ground ginger

6 c fresh broccoli florets

1 med onion, cut into rings

Hot cooked rice

Saute crumbles in vegan butter.  Combine soy sauce, sherry, flour sugar, vinegar and ginger and stir in with crumbles.  

Steam broccoli and onion. Make rice. 

Put rice on plate, top with crumble mixture and top with broccoli and onions. 

This eggbake is super easy to prepare.  You can add any vegetables or faux meat that you prefer.  I will just list my faves.

1 package Pillsbury Crescent Rolls

2 bottles Just Egg

2 T Earth Balance buttery spread

1 package Field Roast Italian Sausage, sliced

2 packages of fresh mushrooms, sliced

1 med onion, diced

1/4 cup sundried tomatoes

1 yellow pepper, diced

6 slices Violife Cheddar slices

Heat oven to 350. Prepare 9x13 pan with non-stick spray.

Slice onion and Field Roast sausage and saute in Earth Balance butter spread until sausage is browned. 

Slice mushrooms and dice pepper. 

Unroll crescent roll into prepared 9x13 pan.  Pinch together the dough at the perforations to keep the egg from seeping through. 

Sprinkle vegetables on crescent roll.  Top with sauteed onions and sausage. Shake the Just Egg bottles vigorously before pouring on top of vegetables and sausage. Top with slices of Violife cheddar slices. 

Bake at 350 for 45 minutes or until Just Egg mixture is no longer runny. 

1 package Pillsbury pizza dough

1 package Gardein Chick'n Strips

2 T Earth Balance buttery spread or vegetable oil

1 can black beans, drained

1 red pepper

1 can black olives

1 small can pineapple chunks

2 c Violife mozzarella shreds

1/2 c bbq sauce

Preheat oven to 425. 

Saute gardein chick'n strips in Earth Balance or oil until browned.  Slice and toss in bbq sauce. Remove chick'n slices from bowl and set aside. 

Slice red peppers and olives.

Prepare cookie sheet with non-stick spray. Put pizza dough on cookie sheet.  Spread bbq sauce on dough.  Top with chick'n, drained black beans, peppers , pineapple and olives. Top with 2 cups shredded Violife mozzarella. 

Bake in oven at 425 for 14-18 min or until crust is golden brown. 

 In a pot, combine over medium heat: 

3 c cashew milk

1 carton not-chicken broth

3/4 c nutritional yeast

1 c ground cashews 

6 lg russet potatoes, sliced thin

Saute in Earth Balance until Beyond Burger is browned: 

1 med onion

1 lb Beyond Burger 

2 packages mushrooms, sliced (optional)

Boil broth until potatoes are tender. Stir frequently.  Add in Beyond Burger, mushrooms and onion.  

Continue to simmer over low heat for 10-15 min. 

 Saute in frying pan: 

2 T Earth Balance butter spread

1 bag Gardein crumbles

1 med onion

Mix in: 

½ c ketchup

1 tsp salt

¾ c brown sugar

1 tsp mustard

2 tsp vinegar

1 can butter beans, drained

1 can lima beans, drained

1 can dark red kidney beans, drained

1 can baked beans, NOT drained

Cover and simmer on low for 30 min. 

 2 pkgs frozen broccoli 

½ c Vegenaise (or other vegan mayo)

4 oz Kite Hill regular cream cheese

2 tsp curry powder

1 T lemon juice

4 c Violife shredded cheddar

Combine ingredients (except 2 c cheese shreds) in oven safe bowl. Bake at 350 for 25 min. Top with remaining cheese and put back in the over for 10 min. 

Saute in 1 T olive oil: 

2 celery stalks, finely diced

2 garlic cloves, chopped

1 sm onion, finely diced

½ c mushrooms, finely chopped

Remove from heat and add: 

5 slices sourdough bread, cut into ½” cubes

¼ cup vegetable broth

1 tsp thyme

1 tsp sage

In a bowl, with your hands, squish together:

4 thawed Beyond Burgers (or 1lb Beyond Meat)

1 chub Gimme Lean Sausage

Combine “meat” combo with other ingredients with hands. 

Put into sprayed loaf pan. Bake at 350 for 30 min. 

Gravy

Whisk in saucepan, on high, until smooth. Bring to boil. Reduce heat and simmer 3-5 min. 

½ cup flour

¼ c nutritional yeast

1 T garlic powder

3 T soy sauce

2 C vegetable broth

4 large apples, sliced

1 cup sugar

1 tbsp flour

1 tsp cinnamon

½ tsp salt

Combine above ingredients and arrange in a 9 x 13 pan.

Topping:

1 cup brown sugar

1 ½ cups flour

1 cup quick oatmeal

1 cup Earth Balance Buttery Spread, softened

Mix topping ingredients until crumbly.  Sprinkle over apples and bake at 350 for 45 minutes.

1 1/3 c flour

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 c Earth Balance Buttery Spread

2/3 c sugar

2 large ripe bananas mashed

4 Tbsp Veganegg

1 c very cold water

5 T just boiling water

1 c chopped pecans

1 c Enjoy Life mini chocolate chips

Preheat oven to 325.  Grease and flour a 9x5 loaf pan or grease mini muffin tins.

Mix together flour, baking soda, salt, cinnamon and ginger.

Beat the butter with electric mixer until light and creamy.  Gradually beat in sugar until light and fluffy.  On low speed, beat in bananas and then the veganegg mixture.  Stir in flour alternately with hot water until just combined. Stir in pecans and chocolate chips.

In loaf pan, bake for 1 hour and 10 minutes.  For mini-muffins, bake for 30 minutes.

2 cups old fashioned oats

1 cup extra crunchy peanut butter

1/2 cup agave nectar

1/2 cup raisins or dried cranberries

1/2 sunflower seeds

2 T flax seed

Mix together in food processor or with electric mixer.  Once mixed, put in the fridge for about 20 minutes to firm it up to more easily ball.

Beat together:

1 can pumpkin puree

10 T vegetable oil

1 3/4 tsp vanilla

Combine:

1 3/4 c flour

1 3/4 c sugar

1/2 tsp cinnamon

1 3/4 tsp baking powder

1 tsp baking soda

Mix dry and wet ingredients together. Bake in 9x11 greased pan at 350 for 20-25 min.

Frosting

Mix together

6 T Earth Balance butter

4 T vegan cream cheese

Add:

1 tsp vanilla

1 T vegan milk

2 C powdered sugar

Wait until bars are cool and frost.

Mix together:

• 1 ½ cups powdered sugar
• 1 cup Earth Balance buttery spread
• 1 tsp vanilla
• ½ tsp almond extract

Whisk together:

• 2 tablespoons Veganegg
• ½ cup cold water

Add that to ingredients above.

Also add:

2 ½ cups flour

1 tsp baking soda

1 tsp cream of tartar

Refrigerate for 2 hours or until firm.  

Roll into balls and place on baking sheet.  Bake on 375 for 8 min.

From averiecooks.com

https://www.averiecooks.com/healthy-fudgy-brownie-bites/

Ingredients:

2/3 cup cashews (I use raw, unsalted, whole from Trader Joe’s)
1/3 cup unsweetened natural cocoa powder
1 cup soft, moist medjool dates, pitted and loosely packed (I used 20 medium dates)
1 tablespoon vanilla extract
1 to 4 tablespoons agave nectar, or as necessary (maple syrup,  yacon or corn syrup may be substituted but all impart more flavor than agave)
sprinkles for dredging, optional (many brands are inherently vegan)

Directions:

1. To the canister of a food processor or Vita-Mix (I prefer my food processor for this job), add the cashews, cocoa powder, and blend to pulverize into fine crumbs, about 15 seconds. Do not over-process because you will make chocolate-cashew butter very quickly.
2. Add the dates, vanilla, and process until mixture begins to combine. It’s likely the mixture will be sandy, coarse and not combining. As necessary to get it to combine, add agave, one tablespoon at a time, pulsing to incorporate after each addition.
3. You’ll know the consistency is right when the dough combines into a softball-sized mound and the mound travels around the canister in one big ball. It will still be tacky and sticky, but it shouldn’t be wet and sloppy. Dough that resembles the consistency of nut butter is too runny and loose and dry ingredients must be added to help it solidify. Add a tablespoon or two more cocoa powder or cashews, as necessary, to dry out the dough. Dough that’s too pebbly, dry, or sandy will benefit from anther couple dates or tablespoon of agave, as necessary, to moisten it.
4. Transfer dough to a plate or bowl, cover with plasticwrap, and refrigerate for at least 2 hours, up to 1 week, before rolling into balls. Dough that’s warm is difficult to work with; it’s stickier, messier, and it leaves a chocolate paste-like layer on your hands. Wait until it’s chilled before pulling off small hunks and rolling between palms until smooth. Work quickly because the warmer the dough gets, the harder it is to roll. I roll the balls about 3/4-inch in diameter, up to 1-inch.
5. Optionally, dredge balls through sprinkles. This has the added benefit of absorbing some of the tackiness or stickiness of the dough.
6. I prefer the bites chilled and store them in the refrigerator. Bites will keep in an airtight container at room temperature for many weeks, or in the refrigerator for many months, or in the freezer for 6+ months.