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