Mixed Grill Kabobs

I really like kabobs. They are easy to make, and you can make them any variety of ways. They're so versatile!

Mixed Grill Kabobs

One package vegan chicken, cut into cubes
One package Gardein Beefless Tips
One package vegan sausage, cut into thick slices
Assorted fresh vegetables, cut into large chunks
1/3 c. vegan Worcestershire sauce
1 T. shredded lime peel
1/4 c. lime juice
2 t. crushed rosemary
1 T. olive oil

Place the everything in a ziploc baggie, seal, and shake well to coat everything as evenly as possible. Let marinate in the fridge overnight.

Drain well, but reserve any leftover marinade. Thread, in random fashion, the meats and vegetables on skewers (if using wooden skewers, be sure to soak them first!) Grill over medium heat, basting periodically with the leftover marinade. Cook until veggies are nicely cooked. Serve. Enjoy!

Beef and Noodles

The challenge for day 2 of Vegan Mofo is: Recreate a meal from your childhood.  I have so many recipes from my childhood that I have veganized, it was hard to choose. I decided on one I haven't made in quite some time. I've missed it.

Beef and Noodles

This was very simple. I took a bag of gardein beefless tips and sauteed them with a chopped onion. When the onions became soft, I added some vegan cream of mushroom soup and a container of vegan sour cream. I mixed it all well, covered the pan and set to simmer for about 20 minutes.

Meanwhile, I boiled some whole wheat noodles. When everything was done, I drained the noodles and served the beefy mixture on top of the noodles.

Enjoy!

German Stew

The past two months have been a whirlwind of doctor visits and tests, but I am very happy to announce I'm even healthier than I knew. At my age, this is really good to know! So with that all behind me now, I can finally return to cooking and sharing all the deliciousness!

But, first of all, Happy May Day!

My dad is German. My mom has often joked how she married a Sour Kraut. He is not amused. However, having that heritage leads me to try German-ish sounding recipes.

German Stew

1/4 c. olive oil
One package gardein Beefless Tips
1-1/2 c. chopped onions
2 Not Beef Bouillon cubes
2 c. water
1/2 t. salt
1/2 t. thyme
1/4 t. black pepper
1 bay leaf
1 carrot, cut into coins
1/2 c. dry red wine
2 T. cornstarch
2 T. water

Heat oil in a skillet and saute the onions. Dissolve the bouillon cubes in water and pour into the skillet. Add the salt, thyme, pepper, bay leaf and carrot, cover and simmer about 30 minutes. Pour in the wine and add the beefless tips. Mix the cornstarch and the water until smooth, and stir gradually into the stew. Stir constantly until the juices are thickened and the beefless tips are cooked through. Serve over wide noodles. Enjoy!

Beefless Tips with Peanuts

I have been a fan of gardein beefless tips since the first time I tried them. My favorite way to prepare them is by sautéing chopped garlic in olive oil, then adding the beefless tips and some cracked peppercorn steak sauce. OMG, I could eat it every day! But, they also lend themselves to other yummy dishes.

Beefless Tips with Peanuts

One package gardein beefless tips
1 t. vegan vegetable or beef bouillon
1/2 c. water
2 T. soy sauce
1 T. cornstarch
1/2 c. dry roasted peanuts (watch out for gelatin!)
One small onion, chopped
2-3 cloves garlic, chopped
4 c. bok choy, chopped
One 16 oz. can bean sprouts, drained

In a wok or large skillet, heat up some olive oil. Stirfry the peanuts, onions and garlic until not quite soft. Add the bok choy and beefless tips and heat through. Mix together the water, soy sauce and cornstarch and pour into the pan. Add the bean sprouts and heat through. Serve over rice. Enjoy!