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SAM_1856

This is a fun vegan nacho platter.  Use Gardein or any other vegan buffalo wings.  Gooey vegan cheeses and the buffalo wings makes this snack a winner.  Super easy and quick to make.

What you need:

  • 2 servings tortilla chips (I used TJ’s Baked Blue, 36 chips)
  • 2 servings Daiya Pepperjack Shreds (1/2 cup)
  • 1 serving Daiya Jalapeno Garlic Havarti (1/8 of wedge), cut into cubes (optional)
  • 1 package Gardein Buffalo Wings, cooked according to package instructions and sliced
  • 2 tbsp sliced black olives
  • salsa and Tofutti Better than Sour Cream

To prepare:

  1. Arrange chips on a microwave-safe plate.
  2. Spread Daiya shreds and cubes on top of chips.
  3. Top with buffalo wings and olives.
  4. Microwave till cheese is melted.
  5. Top with salsa and sour cream.

4 servings.  Weight Watchers PointsPlus value: 5

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I sometimes get jealous of my non-vegan friends when they order this in a restaurant.  You can easily make a better and much healthier version at home with either store-bought ingredients or homemade or a combination of both.  This is so fast and easy and so delicious!

What you need:

  • Frozen french fries, baked according to pkg instructions (or homemade).  (I used Alexia Yukon Gold Julienne Fries)
  • Can of vegan chili (or homemade) (I used Trader Joe’s)
  • We Can’t Say It’s Cheese Spread Hickory Flavor (by Wayfare)
  • Bragg’s Nutritional Yeast Seasoning (or nutritional yeast flakes)
  • Daiya Cheese Wedge, any flavor
  • Tofutti Sour Cream

To prepare:

  1. Place one serving of french fries on a microwave-safe plate.
  2. Pour 1/2 cup vegan chili over fries.
  3. Cut up one serving of Daiya Wedge, 1/8 of wedge, and cut in cubes and place around into the chili.
  4. Sprinkle with nutritional yeast, then top with one serving of cheese spread and 1 serving of sour cream.
  5. Microwave for a few minutes till cheese melts and chili is warm.

Weight Watcher PointsPlus value:  9

 

 

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Yum, yum, yum!  I want more!  This is so fast to prepare and so good 😀

What you need:

  • 1 ready-made vegan pizza crust (I used Whole Foods 365 Organic Pizza Crust, original)
  • olive oil spray
  • 1/4 cup barbecue sauce
  • 1/2 onion sliced
  • 1/2 cup Daiya Cheddar Style Shreds

To prepare:

  1. Place pizza crust on a baking sheet.
  2. Spray lightly with olive oil spray.
  3. Spread on barbecue sauce.
  4. Top with onion and Daiya.
  5. Bake according to crust package instructions.
  6. Cut into 8 slices.

4 servings: 2 slices each.  Weight Watchers PointsPlus value: 6

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Wow, I’m in love.  I love mushrooms as it is, but this takes it to the next level.  I saw this recipe on a cooking show and just had to veganize it.   It turned out great.  I hope you think so too.  The recipe looks a little long, but it’s really fast and simple, just how I like it.  Enjoy!

Ingredients:

  • 20 medium to large crimini mushrooms (about 2 inches)
  • 1/2 cup finely chopped onion
  • 2 tbsp chopped garlic
  • 1 1/2 cups of spinach roughly chopped (or cooked frozen spinach)
  • 3/4 cup tofu ricotta
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup Daiya mozzarella
  • Parma or nutritional yeast flakes
  1. Preheat oven to 375; prepare a baking sheet with cooking spray.
  2. Carefully remove stems from mushrooms; don’t discard, set aside.
  3. Put mushrooms cap-side down on baking sheet and bake for 12 to 14 minutes.
  4. Let mushrooms cool a little and then remove water from the caps.
  5. Chop mushroom stems.
  6. In a nonstick skillet with cooking spray, cook mushroom stems, onions, and garlic till softened.
  7. Add spinach to skillet and cook till wilted (if using frozen, just stir in).
  8. In a medium bowl, combine tofu ricotta, nutmeg, salt, Daiya.
  9. Add cooked vegetables to the cheese mixture and stir till well blended.
  10. Fill each mushroom with mixture, then sprinkle with Parma or nutritional yeast.
  11. Return to oven for about 12 to 15 minutes till lightly browned.

5 servings of 4 mushrooms each.  Weight Watchers PointsPlus value:  2

Original non-vegan recipe from Hungry Girl.

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Yum!  I used to love these little guys way back when, but quit eating them for the obvious reasons:  They weren’t vegan and they were fried.  This recipe will make you very happy.  It’s a healthier version that’s I’ve veganized.  Enjoy!

  • Preheat oven to 350 and coat baking sheet with cooking spray.
  1. In a bowl, combine 1/2 cup Daiya cheddar, 1/4 cup of vegan cream cheese, and 1 tbsp reduced fat Vegenaise; set aside.
  2. Take eight jalapeno peppers and halve lengthwise, remove seeds, and fill each half with cheese mixture.
  3. in a bowl, mix Ener-G egg replacer according to package directions to equal to 2 eggs; in another bowl, crush enough cornflakes cereal  to have at least 7 tbsp.
  4. Dip each jalapeno into Ener-G egg replacer then into cornflakes and place on baking sheet.
  5. Spray all peppers with cooking spray.
  6. Bake till lightly browned, about 30 minutes.

8 servings.  Weight Watchers PointsPlus value:  2

original recipe by Weight Watchers.

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Here’s a great simple delicious meal you can put together in minutes.  I wasn’t the biggest fan of polenta in the tube until I tried this recipe.  The tofu ricotta makes it even more delectable.  Add fresh basil and tomatoes from the garden and you’ve got a real treat on your hands.  Enjoy!

  1. Preheat broiler; spray a pizza pan or baking sheet with olive oil cooking spray.
  2. Slice one 16 oz tube of polenta into 1/4 inch slices and spread on pan overlapping slices slightly to form a pizza shape.
  3. Spray the top of the polenta with cooking spray.
  4. Broil polenta for about 6- 8 minutes or until lightly browned.
  5. Slice 1 large heirloom or plum tomato and place slices on top of the polenta.
  6. Mix together 3/4 cup of tofu ricotta, 1/4 cup Parma by Eat in the Raw (or other Parmesan cheese substitute),  and 3 tbsp sliced fresh basil, 1/4 tsp red pepper flakes.
  7. Top tomatoes with dollops of tofu ricotta mixture, 1/2 cup shredded Daiya mozzarella.
  8. Broil about 5 minutes till cheese is melted and tofu ricotta is bubbly.

4 servings.  Weight Watchers PointsPlus value:  6

original non-vegan recipe from the cookbook:  Fresh, Fabulous Fast.


Polenta

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This is a great soup for your fresh corn and tomatoes!

  1. Coat a nonstick soup pot with olive oil cooking spray.
  2. Saute 1 large chopped onion; add 2 cloves minced garlic and 1 large chopped green pepper and continue to saute till lightly brown.
  3. Add 5 medium peeled and diced potatoes and 6 cups vegetable broth; cover and simmer until potatoes are tender, about 15 minutes; coarsely mash half of potatoes with masher.
  4. Stir in1 cup fresh chopped tomatoes, 1 cup corn kernels, 1/2 cup fresh chopped poblano peppers, 2 tsp cumin; cover and simmer for 15 minutes.
  5. Add 1 1/2 cups of Daiya cheddar or pepper jack; stir till melted.
  6. Add enough unsweetened almond milk (up to 1 cup) to give it a fluid consistency.
  7. Season with salt and pepper; continue to simmer for about 5 more minutes.

6 servings.  Weight Watcher PointsPlus value: 7

I can not find the original source of this recipe, but it did come from  a cookbook.

Fresh Corn on FoodistaFresh CornPoblano on FoodistaPoblano

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