Leftover soup and phyllo treats

I was in a hurry again tonight so we had leftover mushroom soup and phyllo treats. I absolutely love these. More for the convenience really. The only thing I miss about being a vegan is being able to cheat every once in a while and buy pre-packaged food. It is so difficult to find good vegan "fast food" when I am in a hurry to make super. These are made by the phillo factory. There are three kinds, mushroom and leaks (my favourite), mixed veggie and potato and spinach and all are wrapped in whole wheat filo dough. Yummy.

Mushroom Soup and Chick'n Breasts Wrap

I was reading someone else's blog who raved about the new chick'n breasts from superstore so I had to try them out. Pretty good deal at 8 large pieces for 9.99. I really liked them. I fried them up in the pan with a little water, sliced them and served them in a wrap with lettuce, tomatoes, cheeze and some random salad dressing. The second thing I made was this amazing Slow Cooker "cream" of Mushroom Soup. I based it on the recipe taken from the blog of "Kitchen Ramblings from a Fairly Odd Tofu Mom". I bought a tray of mixed mushrooms (portabellos, shitakes, white button, crimini and oyster. I pulsed the entire package in the food processor. Sauteed them with diced onions and minced garlic for about 5 minutes. Put boiling "beef" broth into the slow cooker and added the veggie mixture. Let is cook for 3 hours on high. Then mixed in the "sour cream" mixture. It was diving tasting to me. Tastes just like how I remember cream of mushroom soup tasting. This was my first time buying tofutti brand "sour cream" because I usually make my own and I think next time I make this soup I will try omitting it.

Oatmeal-Coconut cookies and Rice pudding

I was craving cookies tonight...cookies and coconut so I whipped these together. They turned out great. Chewy and wholesome. Next time I want to add chocolate chips or raisins to them.

Oatmeal-Coconut Cookies
1 cup white flour
3/4 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1 cup coconut oil
1/2 cup brown sugar
1/2 cup organic cane sugar
1/2 cup rice milk
1 tbsp lemon juice
1 tbsp vanilla
1 1/2 cups oats
1 cup shredded coconut.

Preheat oven to 375.
Combing dry ingredients together. Whisk oil with sugar, rice milk, lemon juice and vanilla. Add dry to wet ingredients. Use ice cream scoop to measure these onto 3 cookie sheets. 12 cookies per sheet. Bake for 10-12 minutes, let rest on baking sheet for 2 minutes and then transfer to cooling rack. Makes 3 dozen.

I attempted to make rice pudding but to be honest with everyone it stunk. I threw in one can of lite coconut milk with 3 cups brown rice and added cinnamon and cardamom, raisins and a bit of sugar. It turned out way too dry and not what I was expecting. Back to the drawing board with this one.

Veggie Dogs in a Blanket and salad

My husband wants full credit for these creations so he can have them. We wrapped Yves veggie sausages in crescent rolls (which are vegan!) and baked them in the oven. I did not particularly like them. I think the rolls needed to be cooked for longer and it felt quite heavy settling in my stomach.

Veggie Burgers, fries and onion rings

Okay I really really cheated tonight. I was craving a veggie burger but did not want one that was beany so I bought Yves premade veggie burgers. I loaded the burger with all topping imaginable and served it with fries and onion rings. I guess tonight was our junk food night :)

Mac and Chreese with Spinach

This was dinner tonight since we were both in a hurry. I love this mac and chreese that I found in Portland last year. It has the convenience of mac and cheese but it is organic and vegan. I was so happy when I was able to find somewhere in town that sells it! I sauteed some spinach in tamari and sprinkled with sesame seeds and called it supper.

Here is what the box looks like. There are different kinds but I love the whole wheat one cheddar style.

Cocoa Thumbprint Cookies

I made these and I will have to double check but I think the recipe comes from Vegan with a Vengeance. I was craving something sweet and these hit the spot big time. Although the recipe called for 2/3 cup of sugar and next time I make them I am cutting that back to 1/3 cup because they were way too sweet. The raspberry jam was the perfect touch. I will definitely revisit these cookies again.

Lemon Caper Sauce again with Baby Bok Choy

Just cannot get enough of the lemon caper sauce I made the other day. I have some leftovers and am going to see if they freeze. Tonight we had tofu dipped in breadcrumbs and baked in the oven with lemon caper sauce, long grain brown rice and baby bok choy steamed with light soy sauce.

Cinnamon Buns

I have this old book that I found a while ago called Burger 'N Fried N' Cinnamon Buns. I have not tried many recipes out of it but I love the cinnamon bun recipe. It is pretty low in fat and made with orange juice so it still gives it a nice sweet taste. Not sure what went wrong this time but I cooked them for 15 mins in the oven and they were still raw in the middle. So, the went back in for another 15 minutes. They were sinfully good!

Calzones

I found some leftover pizza dough in the fridge and just found some of those plastic crimper things at Value Village so I was excited to make calzones. For the stuffing I put in onions, Tofurkey Sundried tomatoe "sausage", spinach, Gouda Sheese and some leftover spaghetti sauce. These turned out pretty good and I was happy with them. I am hoping to make a whole batch of them and freeze them. Vegan pizza pops at our disposal.