Tag Archives: daiya cheese

Sprouted Grain Bagel Garlic Daiya Cheese Pizza

Posted on by

This morning, after my daughter and I had our green smoothies, she told me that she wanted me to make pizza for lunch.  I wasn’t really up for making pizza dough, so I thought about using some healthy sprouted grain bagels instead.  Luckily, I had vegan Daiya “cheese” and fire roasted crushed tomatoes in my fridge and pantry, so I was able to put a “pizza” together.

It took me less than 5 minutes to make lunch!

It was yummy!  Best of all, my daughter enjoyed it!

Ingredients:

  • 1 bagel
  • 1/4 cup of crushed fire roasted tomatoes
  • 1 clove of garlic (minced)
  • 1/4 tsp parsley(dried)
  • 1/4 tsp of basil (dried)
  • salt and pepper

Directions:

  1. Preheat oven/pizza stone (low BROIL with pizza stone in the middle of the oven).
  2. Mix the minced garlic in with the crushed tomatoes.
  3. Then add parsley, basil, salt and pepper.
  4. Slice bagel then spread your garlic and crushed tomato mixture on.
  5. Add Daiya “cheese”.
  6. Broil for 11 minutes.
  7. Enjoy!

Leftover Chili and Tofuky Brats!

Posted on by

Chips are never on my grocery list, but the husband enjoys having some with his "hot dogs". I will buy chips only once a year.

Ok, so this is not the healthiest meal for me, but it is a lot healthier than the real thing!  I had some chili left over… Plus, I wanted the non-vegans to see that there are vegan alternatives to bratwursts.

I used Tofurky Brats, leftover chili, vegan Daiya “cheese” and onions served up with all natural potato chips.

My chili recipes are here:

Vegan Stuffed Portobello Mushroom over Quinoa

Posted on by

Oh, mushrooms….I just love them so much!

I just put this all together today…and it turned out very tasty!

Ingredients:

  • Cooked quinoa
  • 4 large portobello mushrooms
  • 1 package of firm tofu (frozen and thawed)
  • 1/2 of a large tomato (diced)
  • 1 cup of fresh spinach
  • 1/4 of a large red onion (diced)
  • 4 cloves of garlic (minced)
  • 1.5 teaspoons of dried oregano
  • 1 teaspoon of dried basil
  • 1.5 tablespoons of nutritional yeast
  • 1 teaspoon of lemon juice
  • Daiya vegan mozzarella “cheese”
  • olive oil
  • balsamic vinegarrette
  • salt and pepper

Directions:

  1. Cook quinoa
  2. After the tofu has thawed, drain and squeeze the excess water off.
  3. Brush off portobello mushrooms and remove the stems.
  4. Make the marinade for the mushroom:  3 tablespoons of olive oil, 3 tablespoons of balsamic vinaigrette, salt, and pepper (just keep adding the salt little by little until the marinade tastes good to you).
  5. Heat 3 tablespoons of olive oil in a pan and add the onions, garlic, oregano, and basil.  After you sweat the onions, add the tofu.  Note: smash the tofu with your hands and place it into the pan.  Keep stirring and cook on medium heat for about 15 to 20 minutes.
  6. Add Nutritional yeast, spinach, tomato, and lemon juice to the tofu.  Cook for another minute then set aside.
  7. Dip the mushroom in the marinade and place on a baking pan (top side down).
  8. Stuff the mushrooms with the tofu and veggies.
  9. Top it off with vegan “cheese”.
  10. Preheat oven 370 degrees.
  11. Bake stuffed mushrooms for 15 to 20 minutes.
  12. Serve over quinoa.

Tofu and veggies

Getting ready to pop them in the oven.

Serve over quinoa.

Vegan Sweet Potato Quesadilla on a Hemp Tortilla

Posted on by

VEGAN, HEALTHY, AND DELICIOUS!

Ingredients for 2 to 3 quesadillas:

  • 2 large sweet potatoes
  • 1 tsp minced garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 chilli powder
  • 1/2 tsp of onion powder or 2 tablespoons of sauteed onions
  • 2 tablespoons of Daiya cheddar “cheese” (vegan cheese)
  • 2 tablespoons of Daiya mozarella “cheese” (vegan cheese)
  • diced tomatoes (optional)
  • Tortilla:

A healthier tortilla

Note: if you can’t find this type of tortilla, you can substitute it for an all-natural-vegan and maybe even sprouted grain tortillas.

“Cheese”: This cheese is pretty awesome!…it melts like the real thing and it is delicious!

Directions:

Bake or boil sweet potatoes, peel, mash and mix in garlic, cumin, oregano, chilli powder, vegan cheese, and onions.

Spray griddle with olive oil or vegan butter.   Cook tortillas with the filling on one half of the tortilla, then turn over (when the tortilla gets a little crusty). * Note: this is optional.  Some people like using oil or butter, but I just use a very good non-stick griddle/pan.

Serve with salsa, vegan sour “cream” (TOFUTTI VEGAN SOUR CREAM), or hot sauce.

Enjoy!