Monday, June 16, 2014

Vegan Yogurt and Cream Topping and more with Miyoko Schinner

                                                                  Also...



Heard she has a cookbook coming out soon as well! Please enjoy the video below. You could probably swap out the soy for another non dairy milk as well.

https://www.youtube.com/watch?v=yYMJZkbDH9g the video

http://www.artisanveganlife.com/ Miyoko's website

Sunday, June 15, 2014

Mexican Lasagna (Gluten Free Dairy Free Egg Free )


                    A quickie single serve I just break the tortilla into quarters and create layers.


When I am in a rush or have limited time I layer a single serve version in a small pyrex dish in the toaster oven and leave out the sautéed veggies and the meat.


Brown Rice Tortillas (We use Food For Life)

Refried Beans  (we use Amy's or Bearito's brand or can make your own)
If your refried beans are unseasoned add ground cumin, ground chipotle, ground ancho chili powder to taste, mix into the refried beans.

Ground turkey cooked (can use other meat or leave out if vegan)

Salsa  (we use Nature's Promise organic but you can make your own)

Onions chopped and sautéed

Peppers chopped and sauteed

Jalapenos chopped and sauteed

Daiya cheddar cheese sprinkled between the layers and on top (I just use on top) or you could use a nut cheese

1) Cook all ingredients that need to be cooked separately

2) Layer all the ingredients in a baking dish and bake to heat through 350 degrees for 20-30 minutes

If you want serve with guacamole, dairy free sour cream, and lettuce and diced tomatoes