Vegan Casserole Dinner 11/29/16

Vegan

 Canned Yams 

Casserole with a maple 

walnut Topping

Prep Time: 15 minutes

Cook Time: 30 Minutes

Ingredients 

Walnut Topping

3/4 - Cup of chopped walnuts 

(not to small of pieces)

2 - Tbsp Vegan Butter

(Melted Check label to make sure its vegan)

6 - Tbsp of flour

(To make it gluten free use Bob's red mill)

3 - Tbsp of maple syrup

(You can use your pancake syrup just check label)

Casserole

1 - 40 oz can of yams

(Bruce's is a good brand just drain)

3 - Tbsp Maple syrup

(You can use your pancake syrup just check label)

3 - Tbsp brown sugar 

6 - Tbsp olive oil or coconut oil

1/4 - Cup of unsweetened  almond milk

6 - Tbsp vegan butter

(Room temperature, Check label to make sure its vegan)

1 - Tsp Cinnamon 

1/2 - Tsp salt

Walnut Topping

In a medium size bowl prepare the topping

mix flour, Syrup, Melted butter and walnuts

mix well it will seem dry that's fine and set aside

Casserole

In a large bowl put in drain yams

and mash them a potato masher works well

 You can use a fork or a wooden spoon or a mixer on slow

add in the Syrup, Brown sugar, Oil, Milk, Butter, Cinnamon and the salt

blend the all together well then take a 9 X 9 baking dish

spray with a non stick spray

pour in the yam mixture and even it out with a wooden spoon or a spatula 

with you hands pick up the walnut topping and sprinkle 

it over the top of the casserole 

(it won't cover the complete top so make it even)

put it in the oven and bake it for 30 minutes
Sorry No Pictures

Vegan Butternut squash soup Dinner 11/28/16

Vegan 

Butternut Squash

 And

 Cinnamon Soup 

Prep Time:15 Minutes

Cook Time:10 Minutes

Ingredients

2 - Large Butternut squash's 

(Cut in half long ways)

2 - Cups of vegetable stock

(1 per squash)

3  - Tbsp Curry powder 

(1 1/2 per squash)

1 - Tbsp Cumin powder

(1/2 Tbsp per squash)

1 - Tsp Cinnamon 

(1/2 Tsp per Squash)

Optional

1 - Pinch of cayenne pepper

Preheat Oven 375 Degrees 

Place parchment paper on a large cookie sheet

place the cut squash face side down and cook for 

about 45 Minutes make sure it don't burn

Remove from oven and pierce with a fork if tender

 all the way through set aside and let cool enough to handle

 without burning yourself   

When cool enough scoop out the seeds and the stringy goo

and discard it 

with a fork or spoon scrape out the insides of 2 halves and place 

in a blender add 1 cup of vegetable stock, 1 1/2 Tbsp of curry,

1/2 Tsp cumin 1/2 cinnamon.

Blend until everything is well mixed should be a soup 

texture if not add more broth and taste 

only add small amounts

 of extra spices 

to much changes the taste fast

Place a pot on the stove over a  medium heat 

stir often do not let it burn 

or 

heat in the microwave each microwave is different

so heat at small at 30 seconds each time until it hot enough

then you can add pinch of cayenne pepper

to each bowl
Sorry no Pictures
Taste Great

Video Of The Day 11/30/16

Wednesday 

11/30/16

Mike Tramp
His Second Solo Album

Recovering The Wasted Years
Released January 1, 2002
ulfTone Records

Endless Highway

.All Rights Belong To Mike Tramp

Song Of The Day 11/29/16

Tuesday 

11/29/16

Mike Tramp

Mike Tramp & The Rock 'N' Roll Circuz

From The Album

Stand Your Ground

Released Marched 28, 2011

On Target Records

The Soldier Never Started A War

All Rights belong to Mike Tramp

Video Of The Day 11/28/16

Monday

11/28/16

Mike Tramp

Freak Of Nature 

From the Self Title Album 

Freak Of Nature

Released March 29, 1993
on 
Music for Nations

Turn The Other Way

All Rights Belong To Mike Tramp

Video Of The Day 11/27/16

Sunday 

11/27/16

Mike Tramp

From 

White Lion 

Main Attraction

There 4th Album

Released April 2, 1991

on Atlantic Records

Till Death Do Us Part

All Rights Belong to Mike Tramp 

Omnivore Steak and Spinach Quesadillas With A Greek salad 11/27/16

Omnivore

Steak and Spinach 

Quesadillas 

With

A

Greek salad

1 - 1 Lb of steak

(Cut into small strips)

8 - Mini Sweet peppers

(Washed tops and seeds removed cut into small pieces)

1 - 8 oz package of fresh mushrooms

(Peeled and diced do not wash use half or all mushrooms)

1 - 8 oz bag of fresh spinach

(Only use 1/2 of bag 4 oz Washed and chopped)

1 - 8 oz block Monterey jack cheese or any shredded cheese you like

(shred and only use 1/2 the block or bag)

1 - 8 oz bag shredded sharp cheddar 

(only use 1/2 the bag)

2 - Tbsp olive oil

1 - 1 Tbsp garlic salt or powder 

1 - 1 Tbsp black pepper

1 - 1 Tbsp Montreal steak seasoning

4 - Large burrito flour tortillas 

(Pueblo Lindo brand from Aldi works the best)

1 -Head of lettuce

(Washed and cut into bite size pieces)

2 - Roma tomatoes or your choice of tomatoes

(Washed and cut into chunks)

1 - 6 oz container of  Trader Joe's Feta cheese with Mediterranean herbs

(only use about 2 - 3 oz for a salad for two people) 

1 - 1/2 Cup of Italian dressing 

(Aldi daily basic only $0.89 taste great)

Quesadillas 

In a large frying pan heat olive oil 

add the strips of steak and keep string so it don't burn

when steak is browned add the spinach until spinach cooks down

add the mushrooms then your seasoning Garlic salt or powder

black pepper and Montreal seasoning 

Taste a piece of steak and add 

more seasoning if needed

in a clean large skillet Cast iron preferred 

spray with a non stick spray or add oil to pan

place a tortilla in the pan with heat on lowest setting

add your steak mixture to half the tortilla and cover the steak 

with both cheeses then fold over the other half to cover steak and cheese

brown the one side the carefully flip over and brown the other side

when done place on a large plate and cut with a pizza cutter

 

Greek salad

Place lettuce, tomatoes, feta cheese and 

any thing you like in your salad 

Vegan Easy Pumpkin Pie

Easy 
Vegan 

Pumpkin Pie

Prep Time: 10 minutes
Cook time: 65 minutes

1 - 15 oz can of pure pumpkin

3/4 - Cup of Coconut milk

(Shake well before opening)

1/2 - Cup brown sugar

1/4 - Cup maple syrup 

1/4 - Cup Cornstarch

2 - Tsp pumpkin pie spice

1 - Tsp Vanilla Extract 

1/2 - Tsp salt

1/2 - Tsp cinnamon 

1 - Keebler ready crust, graham pie crust

(Our use your own crust)

Pre heat oven to 350 degrees

In a large Bowl add all the ingredients 

 with an electric mixer 

Mix thoroughly add to pie crust and bake

for 65 Minutes 

Stick a knife in the center if it comes out clean it is done

if not replace back in oven 

for 5 minutes and check it again

Song Of The Day 11/24/16

Thursday 

11/24/16

Mike Tramp

From the Museum Album

Released August 18, 2014 

Target Records

Mother

What a great Song

All the Rights belong to Mike Tramp

Vegan Chocolate Chip Zucchini Bread

Vegan 

Chocolate Chip 

Zucchini Bread
Prep Time: 10 Minutes
Cook Time: 45 Minutes

3 - Cups flour

1 - Tsp baking powder

1 - Tsp baking soda

1 - Tsp salt

1 - Tbsp Ground Cinnamon 

2 - Tbsp pumpkin pie spice

3/4 - Cup unsweetened apple sauce

1 - Cup vegetable oil

2 - Cups sugar

1 - Tbsp vanilla 

2 - Cups of shredded zucchini
(washed and shredded with the skins on cut off ends)

1 - Cup of Vegan Chocolate chips
Shoul make 5 mini loafs or 1 large and 2 small loafs

Pre heat oven 350 degrees

In a large bowl add the flour, baking soda, 

baking powder, salt and cinnamon 

mix with a wisk.

In a separate bowl add the apple sauce, oil, sugar and vanilla

mix with a wooden spoon.

combine both bowls and mix with a mixer

add the zucchini and mix well
the add the chocolate chips and mix 

then take you mini loaf pans or 1 large and 2 small

spray with a non sticking spray and fill about 3/4 of the way 

(do not fill to the top)

Place pans on a cookie sheet and

bake for 45 minutes on the mini loafs and for a large loaf 

60 minutes when the time is done stick a tooth pick in center 

if the tooth pick comes out clean they are done if 

not replace in oven for 5 more minutes and then recheck

Vegan Zucchini Plain or Walnut Pumpkin Bread

Vegan 

Pumpkin, Walnut
or Plain
 Zucchini Bread
Prep Time: 10 Minutes
Cook Time: 45 Minutes

3 - Cups flour

1 - Tsp baking powder

1 - Tsp baking soda

1 - Tsp salt

1 - Tbsp Ground Cinnamon 

2 - Tbsp pumpkin pie spice

3/4 - Cup unsweetened apple sauce

1 - Cup vegetable oil

2 - Cups sugar

1 - Tbsp vanilla 

2 - Cups of shredded zucchini
(washed and shredded with the skins on cut off ends)

1 - Cup of chopped walnuts
(optional)

Pre heat oven 350 degrees

In a large bowl add the flour, baking soda, 

baking powder, salt and cinnamon 

mix with a wisk.

In a separate bowl add the apple sauce, oil, sugar and vanilla

mix with a wooden spoon.

combine both bowls and mix with a mixer

add the zucchini and mix well
Optional

the add the walnuts and mix 
(I put 2 un cut walut halves on he tops for decorations)

then take you mini loaf pans or 1 large and 2 small

spray with a non sticking spray and fill about 3/4 of the way 

(do not fill to the top)

Place pans on a cookie sheet and

bake for 45 minutes on the mini loafs and for a large loaf 

60 minutes when the time is done stick a tooth pick in center 

if the tooth pick comes out clean they are done if 

not replace in oven for 5 more minutes and then recheck

Vegan Dinner 11/21/16

Vegan
Spicy Kung Poa

 Stir Fry

With Oven Roasted
 Cauliflower

 and

 Brussels sprouts 
Prep Time: 20 Minutes
Cook Time: 30 Minutes

3 - Small zucchini

(Washed and diced)

1 - 8 oz package of fresh mushrooms

(Peeled and sliced do not wash)

8 - Mini sweet peppers or 2 large green peppers 

(Washed and cut off tops clean out seed and cut into pieces)
1 - Large onions
(Peeled and cut into nice size pieces)
1 -  of broccoli 
(Washed and cut into pieces)
Minute rice
(Cook to the direction on the box or bag)

1 - Cup of Kung Poa sauce

1 - Cup of Thai Chili sauce

1 - Bag of fresh Brussels sprouts

(Wash cut off stem end and cut in half long ways)

1/2 - Head of cauliflower 

(Cut into bite size pieces)

Garlic salt or powder

Black pepper

Basil

Oven Roasted

 Cauliflower

 and

 Brussels Sprouts

Pre heat oven to 350

Place the pieces of Brussels sprouts

and cauliflower in a gal size resealable freezer bag 

add olive oil and seal it, coat all pieces 

cover a cookie sheet with parchment paper 

pour the Cauliflower and Brussels sprouts on cookie sheet 

sprinkle with Garlic salt or powder, Basil, and Black pepper

place in oven bake for 15 Minutes, remove and flip with a spatula 

and replace in oven for 15 more minutes

(some leafs will look burnt but taste great) 

Stir fry

In a large frying pan add olive oil and heat, when the oil is hot 

add the zucchini, Broccoli, Peppers, and onions, 

cook on medium heat stirring often so they don't stick or burn

Add a cup of water

 until the zucchini is tender

Then add the mushrooms and cook until mushrooms turn brown

Add the kung Poa sauce mix well 

Then add the Thai chili sauce

mix and cook for about 5 Minutes and lower heat  let simmer 

cook your rice as directions on the box

Add rice to a bowl or plate 

cover with the stir fry

same with Cauliflower

Video Of The Day 11/21/16

Monday 

11/21/16

Mike Tramp

White Lion

From their 2nd Album

Pride

Released June 21, 1987

on 

Atlantic Records

When The Children Cry

All Rights Belong to Mike Tramp

Free Giveaway 11/20/16 to 12/10/16

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Video Of The Day 11/18/16

Friday 

11/18/16

Mike Tramp

3rd Solo Album

From the album

More To Life Than This

Released March 17, 2003

Nothing at All

Omnivore Chicken, Mushroom baked casserole with Cole slaw 11/17/16

Omnivore 

My 

Chicken, Mushroom baked 

casserole

with Cole slaw 

2 - Boneless skinless chicken breast

(Cut into bite size pieces)

4 - Ounces fresh spinach 

(Chopped)

1 - 26 oz can of cream of mushroom soup

5 - Fresh mushrooms

(peeled and sliced)

1 -1 lb Bag of Brown rice spring pasta

1 - 8oz bag of shredded sharp cheddar cheese

1 - Bag of Cole slaw

1/2 - 8 oz Jar Marzetti's slaw dressing 

3 - Tbsp olive oil 

Cole Slaw

In a large bowl

add 1 bag of shredded cabbage or Cole slaw

then 1/2 of 16 oz bottle of Marzetti's slaw dressing

mix well and cove and put in the refrigerator to chill

Chicken, Mushroom casserole

In a large pot bring water to a boil with a pinch of salt

add pasta and let cook 10 minutes after the water boils again

add olive oil to frying pan heat 

then add chicken cook the chicken until it cooked through

add to a large bowl pasta, chicken, soup, and mushrooms

mix well 

Spray baking dish with non stick cooking spray

add chicken mixture to baking dish even it out

bake in oven at 350 degrees for 20 minutes

cover the top with cheddar cheese 

and place back into oven for 10 Minutes

  

Vegan Treats For The Holidays

 My Thanksgiving 

Vegan

Pumpkin Zucchini Bread

Prep time 15 minutes
Cook time 45 minutes

3 -Cups of flour

1 1/2 - Tbsp pumpkin spice

1 - Tsp salt

1 - Tsp baking soda

1 - Tsp baking powder

1 - Tbsp cinnamon

3/4 - Cup apple sauce

1 - Cup vegetable oil

2 - Cups sugar

1 - Tbsp vanilla

2 -Cups shredded zucchini

1 - Cup chopped walnuts

1 - Can non stick spray

5 - Mini loaf pans

Pre heat oven to 325 degrees 

in a large bowl mix flour, pumpkin spice, salt,

 baking soda, baking powder and cinnamon 

in a separate bowl mix

Apple sauce, oil, sugar, and vanilla mix well

combine the two bowls mix well with a mixer

add zucchini and nuts and mix thoroughly 

spray mini loaf pans with non stick spray

fill each pan 3/4 quarters of the way place them on a 

cookie sheet and bake for 45 minutes

use a tooth pick to check if it comes out clear they are done 

if not put back in for 5 minutes until done

Happy Holidays

 from 

Gregg's Flexatarian recipes

Video Of The Day 11/17/16

Thursday
11/17/16
Mike Tramp 
Second solo album 
Recovering the wasted years
released January 1, 2002
ulfTone Records

Darkness

All Rights Belong To Mike Tramp

Omnivore Pressure Cooker Sirloin Tip Roast with Potatoes, Carrots, Celery, Mushrooms and Onions 11/15/16

Omnivore
Pressure Cooker Sirloin Tip Roast 

with 

Potatoes, Carrots, Celery, 

Mushrooms and Onions

1 - 2.5 Lb Sirloin tip roast

8 - Red potatoes

(Wash and cut into nice size pieces)

4 - Stalks of celery

(Wash and cut into nice size pieces)

6 - Full size carrots

(Wash and cut into nice size pieces)

1 - Large onion

(Peel and cut into nice size pieces)

1 - 8 oz package of fresh mushrooms

(Peel and cut into nice size pieces)

1 -  oz of beef broth

2 - Tbsp garlic powder

1 - Tbsp Italian seasoning

1 - Tbsp black pepper

1 - Tbsp oregano

3 - Tbsp olive oil

Corn starch 

(To thicken gravy) 

Add olive oil to pressure cooker

turn on to heat oil then add seasonings to both sides of the roast 

sear and brown all sides of the roast 

Add Potatoes, Carrots, Celery, Onion and Mushrooms

pour in the beef broth 

place lid on close pressure relief valve hit the meat button 

set for 45 minutes

after timer goes off carefully release all the pressure no to burn your self

pour juices into a pan on the stove and add corn starch to thicken the gravy

 to your preference

Video Of the Day 11/16/16

Wednesday 

11/16/16 
Mike Tramp

From 
the
Nomad Album 
Released
August 28, 2015 
on target records

Give It All You Got

All Rights belong to Mike Ttramp

Mike Tramp Music

Mike Tramp

 Through the years

White Lion

1983 - 1992

When the children cry

Freak of Nature

1992 - 1998

If I Leave

(Live)

Mike Tramp Solo

1998 - 2004

More to life than this

Tramps White Lion

2004 - 2008

You're All I Need

The Rock "N" Circuz

2009 - 2011

Hymn To Ronnie

No Tomorrow

Mike Tramp Solo

2012 - Present

Once

From Museum 

Trust In Yourself

From Nomad

Stay

A Special Thanks to Mike Tramp for letting me 

share his music with the people that visit my Blog

More to come.

All  Music Rights Belong to Mike Tramp

Vegan Dinner For Gregg jr and Sara 11/12/16

Vegan 

Thai 

Sweet Chili Sauce 

Vegetable Stir Fry

with roasted 

Cauliflower and Brussels sprouts

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ingredients 

3 - Tbsp of Olive Oil

1 - 8 oz package Portobello mushrooms or regular mushrooms

(wiped with dry paper towel and sliced do not wash)

3 - stalks of celery 

(washed and cut into bite size pieces)

2 - Whole carrots or 1/2 bag of baby carrots cut in half

(washed and cut into bite size pieces)

3 - Small Zucchinis

(washed and cut into bite size pieces)

1 - Large onion  

(cut into bite size pieces)

1 - 12 oz bottle of Thai sweet Chilli sauce 

1 - 1/3 cup of olive oil

1 - Head of cauliflower 

(washed and cut into bite size pieces)

1 Bag of fresh Brussels sprouts 

(washed and cut off stem end and cut in half long ways)

Garlic Salt

Basil

Black pepper

Roasted Cauliflower

Pre heat oven to 350

on a cutting board cut cauliflower into bite size pieces

cut the stem end off the Brussels sprouts and slice them in halves long ways

place the Cauliflower and Brussels sprouts  into a gallon size resealable

 freezer bag add

add about a 1/3 cup of olive oil seal and turn upside down 

to coat them completely 

don't over soak them so they crisp up when baked

Place parchment paper on a large cookie sheet spread the coated 

Cauliflower and Brussels sprouts on cookie sheet 

sprinkle garlic salt over them and repeat 

with the Basil and Black pepper

Bake for 30 Minutes 

after 15 Minutes take out flip them with a spatula 

and bake another 15 Minutes until ends are blackened 

Stir fry

In a large frying pan add the olive oil and  heat a little then 

carefully add all the bite size pieces of 

 vegetables to the hot oil cook on a medium heat for 5 minutes stirring often

lot to let them burn then add the sweet chilli sauce and cook about another 5 minutes

Reduce heat and let simmer for about 10 minutes stirring occasionally until vegetables are 

softened you can test them

  

Omnivore Stuffed Peppers With Ricotta and Spinach stuffed shells 11/11/16

Omnivore 

Stuffed Peppers 
With

 Ricotta and Spinach
 stuffed shells 

Prep Time: 20 Minutes

Cook Time: 65 Minutes

             Ingreedients 

8 - Large green peppers

(washed and Tops cut off and seeds removed)

3 Lbs - Ground meat

20 - Jumbo Pasta shells

(Follow cooking instructions on package Al dente)

1 - 15 oz Ricotta cheese 

1 - 8 oz Bag fresh spinach

(Washed and Chopped)

3 - Large eggs 2 for Peppers 1 for Shells

(1 Lightly Beaten for shells )

1/2 - Cup parmesan cheese

2 - Cups mozzarella cheese

2 - 28 oz cans of Redpack tomato sauce
3 Pieces of bread or 1 1/2 cups of Italian style bread crumbs
(wet bread and squeeze out water and bread into small pieces)

Italian seasoning

Garlic powder

Black pepper

Oregano

Parsley 

Preheat the oven to 375 

After the peppers have been in for 20 Minutes 

add the shell to the oven 

so they get done at the same time

Stuffed peppers

By hand In a large bowl mix in your ground meat, 2 eggs

 and the small pieces of bread or your bread crumbs

mix together well and the add your seasonings, 2 tbsp garlic powder,

1 tbsp Italian seasoning, 1 tbsp oregano, 1 tbsp parsley 

and 1 tbsp black pepper,

Mix together well and stuff the peppers

and left over ground meat make roll into meat balls

take your baking dishes an coat the bottom with plain

tomato sauce place your peppers in and any meatballs 

and cover with tin foil and bake for 65 Minutes.

Stuffed Shells 

In a large pot fill with water not quiet half way

bring to a boil add shells and let boil until they are Al dente 

about 5 minutes after water boils again

Remove and place in a strainer and run under cold water 

let cool while you mix the filling

in a large bowl place the ricotta cheese, 1 cup of mozzarella, 

the chopped spinach, 1 lightly beaten egg, 

 a tsp of garlic powder and Italian seasoning

mix together well then stuff the shells

put a light coating on the bottom of your baking dish

place shell in rows pour extra sauce over the shells and sprinkle 

another cup of mozzarella cheese over them and cover with tin foil

bake in the oven for 35 minutes uncover and bake for about 10 minutes untill

the cheese starts to brown

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