VegBlogger - a vegan / vegetarian blog

Vegan Cold Pasta Salad Recipe - A Cool Meal for a Hot Day

This summer if you are looking for a cool meal on a hot day, consider making some vegan pasta salad. It is  
super easy to make, nutritious, and just about everyone will like it!

Here's how I make it:

Vegan Cold Pasta Salad

8 ounces of cooked carrot, chopped
1/2 cup of raisins
1 large carrot, chopped
1 can of kidney beans, rinsed and drained
1/2 of an onion, chopped
1/2 cup of frozen peas
1 cup of lowfat vegan Italian dressing (give or take, because I mix in a little at a time to get it just right)

Cook pasta according to package and drain. Take all ingredients and mix it in a bowl. That's it. You are done and it is ready to eat. Some variation - sometimes I add in different things, depending on my mood and what I have on hand, such as diced cucumber, sliced black olives (for the family, I can't stand them), or other veggies.

Cold pasta salad is super easy to make and tastes great. It holds up well taking it to summer picnics as well. Yum!

Vegan Snow White Chocolate Crescent Cookies Recipe

My daughter wanted to make some cookies over the weekend, so found a non-vegan recipe and  
veganized it! They turned out great. These cookies are super simple to make and taste good. They actually tasted a bit like a brownie. Yum!

Vegan Snow White Chocolate Crescent Cookies
1.5 cups of all purpose flour
1/3 cup of cocoa powder
1/2 cup of vegan margarine, softened
1 cup of vegan sugar
1 tsp. pure vanilla extract
egg substitute for one egg (Ener G egg replacer)
1/2 cup of confectioner's sugar

Start by preheating the oven to 325 degrees. Combine the flour and cocoa in a small bowl. In a larger bowl, cream the sugar and butter together with a mixer. Add vanilla and egg replacer and continue beating until smooth. Scrape down sides and add cocoa/flour mixture. Blend together. The dough will be crumbly. Take a tablespoon of the mixture and shape it into a crescent and place on ungreased baking sheet. Place them an ince a part on the sheet. Bake for 16-17 minutes. Let them cool on the pan for about three minutes, then roll them in the confectioner's sugar and place on a flat surface where they can finish cooling. Enjoy!

Healthy? No...but easy, vegan and tasty!

Super Easy Vegan Enchiladas Recipe

 
 
This week while looking at the tortillas I saw a can of "enchilada sauce." I flipped it over to read the ingredients and it appeared to be vegan. I then noticed a non-vegan recipe on the can for how to make simple enchiladas. I thought a vegan version would be wonderful to try. So I made it!

What I did was take one small can of tomato sauce and mix it in with one bag of Boca crumbles and about 1/2 cup of Daiya shredded cheese. You could also use beans, if you want to make bean ones, and I do intend to try that route the next time. Then take that mixture and roll it up into corn tortillas. Put them in a oiled baking pan, seem side down, and then take the enchilada sauce (you can find it down the Mexican food aisle at the store) and pour over the top of the vegan enchiladas. Bake them in the oven, uncovered, at 375 degrees for about 25 minutes.

When you take it out, top it with a little vegan sour cream and you are all set. Super easy, fast and delicious! You can serve it alongside some Spanish rice, salad, fruit, etc. In the picture I took a little of the leftover crumble mixture and put it on top (just because I had some left over after I rolled all the enchiladas).