Vegan Birthday Cake for My sister in law

Vegan

Chocolate Cake with Vanilla Icing 

With Fresh Strawberries  

  

Omnivore Pressure Cooker Balsamic and Black Pepper Pork Loin Chops And A Vegan Spicy Thai Vegetable Stir Fry 05/17/2016

Omnivore
Pressure Cooker 

Balsamic and Black Pepper
 Pork Loin Chops

And A

Vegan Spicy Thai 
Vegetable Stir Fry

Prep Time 10 minutes

Cooktime 30 minutes

4 - 8 Pork Chops depends on the amount of dinner guest

1 - Large resealable freezer bag 

add the pork chops pour in half a bottle of 

Balsamic vinaigrette salad dressing and a good amount 

of Black pepper to get the flavor of the pepper 

Let marinate over night in the refrigerator or for a few hours

Place your Steaming rack in the pressure cooker 

put pork chops in then Pour the rest of the marinate

over the pork chops

Lock the lid and pressure valve to close 

hit the pork button for 20 Minutes

my lowest time with the pork button is 15 minutes so I had to bump it 

up to 20 minutes 

Vegetables Stir fry

3 - Tbsp of olive Oil

 or 

Vegetable oil

 3 - Small zucchini, 

1 - 8 oz pack of fresh mushrooms

1 - Head of Broccoli 

8 - Colored sweet Peppers

10 - Cloves of Garlic

1 - 1/2 cup of Thai chili sauce

3 - Tbsp of franks original red hot

Heat oil until it's hot in a large skillet or a Wok

add Garlic until it starts to brown

add broccoli, Peppers, and mushrooms

if it looks to dry add about 1/2 cup of water

keep stirring until every thing is mixed well

and mushrooms are browning 

Add Thai Chili sauce mix for about 3 -5 minutes 

then add red hot after about 5 minutes lower heat 

and let simmer until  the pork chops are done

Vegan dinner 05/16/2016

Vegan Buffalo Chicken Sandwiches 

with Corn on the cob and 

Oven baked Brussels sprouts 

8 - Portobello mushroom caps

2 - Cups of Franks original red hot

2 - Tbsp Soy sauce

2 - Tsp Lime juice

2 - 1 Gallon freezer bags

Place 4 Caps in each freezer bag 

and add Red hot, Soy sauce and lime juice

and let marinate for about  1 hour

2 - Bags of fresh Brussels sprouts

1/2 - Cup of olive oil 

(or Vegetable oil)

1 - 1 Gallon resealable freezer bags

Cut of bottom stem and slice in half long ways

Place in freezer bag

add olive oil and and seal turn upside down and coat very well

If you need to add a little more oil

do so and let sit for 5 minutes

Place on a cookie sheet with sides spread out evenly and sprinkle 

Basil, Garlic salt and Black Pepper 

Bake for 30 Minutes @ 350 use a spatula to turn every 10 Minutes 

about 10 minute after you put the Brussels sprouts in 

Put Portobellos on cookie sheet with sides 

pour the sauce from the freezer

bags over the mushrooms and bake @350 for 

20 minutes turning over every 7 minutes

Boil water for the corn after water boils carefully place

corn in boiling water and cook for about 5 Minutes turn 

heat to low and leave lid on until everything is done

Place Mushroom cap on Bun with Lettuce, Tomato and Vegan Mayo

Sorry No Picture

Mothers Day Dinner for my wife May 8, 2016

Vegan

Baked Golden Potatoes 

With Spaghetti Sauce

 and 

Vegetable Medley

With Baked Brussels Sprouts  

and a side 

Greek salad

Prep time 15 Minutes

Cook Time 30 minutes

4 - Large Golden Potatoes 

(wash and carefully poke holes in potatoes)

1 - 3 pk of small zucchini

(cut into small pieces)

1 - 8 oz pk of fresh mushrooms

(cut into small pieces)

10 - Cloves of garlic

(cut into small pieces)

1 - 8  oz bag of fresh spinach

(cut into medium pieces)

10 - Mini Multi colored Sweet peppers

(cut into small pieces)

2 - 14.5 oz can of stewed tomatoes 

(with Italian spices)

3 - Tbsp olive oil

2 - Bags of fresh Brussels sprouts 

(washed and ends cut off and cut in halves)

Large Golden Potatoes 

(microwave for 15 Minutes turning 3 times)

(Then Bake in oven for 30 minutes)

Pour olive oil in large frying pan or wok

heat oil on medium heat

carefully add broccoli and zucchini 

(cook about 5 minutes)

add peppers and garlic 

(cook about 5 minutes)

add spinach 

(cook about 5 minutes)

add mushrooms

(cook about 5 minutes)

add two cans of stewed tomatoes

(cook about 5 minutes turn flame to low and let simmer)

Make your own sauce or use can or jar spaghetti sauce

 put Brussels sprouts in a bowl and pour olive oil 

let stand about 10 minutes put them on a cookie sheet

with a lip sprinkle with garlic salt or powder and black pepper

bake for 30 minutes on 350 turning every 7 minutes

so they don't burn some will look burnt by they are delicious

Remove potatoes cover with vegetables and spaghetti sauce

  

New Dish 04/30/16

Vegan

Saucy Vegetable  Baked Potato 

With Corn on the cob 

and Baked Brussels Sprouts 

4 - Large Baked Potatoes 

4 - Ears of corn

1 - Large bag of Lg Fresh Brussels sprouts

(Wash and Cur into halves) 

2 - Heads of fresh broccoli 

(Wash and Chopped into small pieces)

2 -  Small zucchini  

(Wash and Chopped into small pieces)

1 - 8 oz package of fresh mushrooms

(do not wash just Peeled and chopped into small pieces)

6 - Cloves of fresh garlic

(Chopped into small pieces)

1 - 12 oz can of diced tomatoes with basil, garlic and oregano

3 - Tbsp Olive oil

2 - Tbsp of Parsley 

1/4 - Cup of fresh basil 

(Chopped into small pieces)

Sauce Ingredients

2 - 28 oz Cans of tomato sauce (Red Pack)

8 - Cloves of fresh garlic

( cut into medium pieces)

1 - Tsp of oregano

1 - Tsp of parsley

1 - Tsp of basil

(or fresh cut into small pieces)

Wash and 

Carefully  poke holes in your Baked potato.

 microwave the potatoes for 4 minutes on high

(To reduce Cooking time)

wrap in tin foil and

Place in Oven at 425 for 55 minutes

flip over every 15 minutes 

In a large frying pan Place olive oil 

until hot 

Place broccoli, zucchini and saute for 5 Minutes

then add mushrooms and garlic 

saute for 5 more minutes.

Then add can of diced tomatoes 

and parsley, basil 

saute for 5 more minutes.

and reduce heat to low

let simmer stirring often so it don't Burn

Take fresh Brussels sprouts  

place on a cookie sheet spray then with olive oil

salt and pepper and garlic powder to taste 

bake at 425 for 20 to 25 minutes 

with a spatula flip every 5 minutes 

until done 

Place lid on large pot of water bring to a boil

carefully place corn in 

Boiling water and replace lid

let boil for 5 to 7 Minutes

Can make your own sauce or just use caned or jarred 

Spaghetti Sauce

(Check label to make sure canned or jarred is Vegan)

Cut potato in half 

(optional  scoop out some of the center)

Fill with saute Vegetables 

Cover with the Spaghetti sauce