Grilling with Lightlife and Stuffed Chili Bacon Cheese Dog Recipe!

Lightlife has always been one of my favorite companies for their vegan stuff. I have always loved their tempeh and was excited when they rolled our their tempeh bacon, which tastes absolutely amazing. They have been adding some awesome new plant-based products to their line, but I'm still so hooked on their vegan hot dogs, Smart Dogs.

Lightlife's Smart Dogs come in two sizes, their regular (7g protein) size or their jumbo (14g protein) size. These awesome veggie hot dogs are Non-GMO Project Verified, in addition to being vegan they are also Kosher, and they are a great price, usually retailing at 3 to 4 bucks at most stores.

I have been using these Smart Dogs for grilling for years now, so I wanted to share a recipe that was really fun and not just "throw the veggie dog on the grill", although that's fun too! Here I decided to stuff them with cheese using a method I thought up, that ended up working pretty perfectly. Also, some sides when grilling with these awesome Smart Dogs are grilled vegetables, like corn on the cob; that is what I enjoyed on the side with my chili bacon cheese dogs. Lightlife Smart Dogs are the perfect addition (or star, in my opinion) to any vegan cookout. Let's get to this crazy-delicious recipe!

Stuffed Chili Bacon Cheese Dogs

makes 5 servings

What you will need:

-1 package Lightlife jumbo Smart Dogs

-1 package Lightlife tempeh bacon

-about 5 vegan cheddar cheese pieces, cut into "matchsticks"

-1 cup prepared vegan chili 

-your favorite condiments or additional toppings (like ketchup, mustard, sauerkraut, relish, etc.)

 -a hard plastic straw for stuffing them with cheese (a hard plastic or stainless steel smoothie straw will work great!)

-5 hot dog buns

What to do:

Carefully light and prep your grill using all the proper safety precautions for grill use. Take each Smart Dog and gently push the straw through the middle, about halfway, twist then remove. Do the same to the other side of the veggie dog. You will now have a small well; push the vegan cheese sticks into it (use the straw to help push them in if you are using softer cheese instead of hard cheese - hard cheese works best). When your grill is ready for food, place the stuffed Smart Dogs directly on the grill. Place the tempeh bacon on the top basket that you warm buns, if you don't have that, place on a spot on the grill that isn't directly near the flame and cook for less time. Grill veggie dogs and tempeh bacon for 2-4 minutes on each side, or adjust to your liking/ grill type. In a small saucepan, warm up your prepared chili then transfer to a bowl. Now it is time to construct your chili bacon cheese dogs! Place your hot dog in a bun and top with chili, then take some tempeh bacon and crumble it on top. Add additional toppings, if desired. Do the same for all five stuffed chili bacon cheese dogs.

What I love most about Lightlife Smart Dogs is that they taste just like classic, juicy hot dogs, but without the animal products or cholesterol. They are perfect for tailgating, camping, grilling, or any other recipe that calls for hot dogs.

These came out amazing! They were easy because the melted cheese is already inside the veggie dogs and it also gave you just enough cheese amount in each bite

Mouthwatering! You can follow Lightlife on social. They are on Facebook, Twitter, Instagram and Pinterest and they are always posting delicious pictures!

Big shout out to Lightlife for sending me a portable grill that doubles as a cooler, grilling tools, condiments and for sponsoring this post. You rock!

And for now, the Dirty Vegan is signing off - hope your day is relaxing like a cookout day!

This blog post was sponsored by Lightlife Foods.

Awesome Vegan Meals by Luvo!

When the company Luvo contacted me to try out some of their vegan frozen meals, I was really excited about it, but was super impressed with how they arrived to me. Before we talk about these wonderful vegan products, let me tell you first about how amazing it was that this giant box of frozen meals traveled from the other side of the country, from the west coast all the way to me on the east coast, and when I opened the box they were still frozen! The dry ice was still intact, in fact we did a science experiment using it! So I thought that was really impressive and I wanted to give a shout out to Luvo for those amazing packaging skills.

This company does healthy and quick meals made from wholesome and real ingredients. They are not a full vegan company, although they have these amazing vegan meals, they also offer some that do include animal products, which is their only downside, in my humble opinion. Obviously I want every company that offers vegan products to be 100% vegan, but I respect that so many companies are offering an array of plant-based and vegan meals and are doing such a splendid job at it, like Luvo is.

Here's the scoop on what I tried from Luvo and what I think about these frozen meals:

Let me just start by saying that these four products are vegan, non-GMO and gluten-free, and I absolutely love that! Each meal is a fantastic offering of each food group and includes a lot of different components and flavors.

Hawaiian Un-Fried Rice: this meal has rice, shiitake mushrooms, pineapple and cashews, which are some of my favorite things melded together in one delicious plant powered bowl, but the best part is how authentic it tasted. A very enjoyable frozen meal for sure that is unlike any others.

Great Karma Coconut Curry: this bowl is a combination of jasmine rice, butternut squash and garbanzo beans along with the tempting flavors of coconut and curry making it just super yummy and perfect for any day of the week. This one you don't have to be in the mood for; I would eat this all the time and might not ever get tired of it.

So Cal Kale & Bean: this bowl is packed with red rice, broccoli and white beans. It tastes super fresh and clean while still remaining absolutely delicious. This one will be my go-to for after a workout for sure because I felt powerful after I consumed it.

Mighty Masala & Greens: brown rice, green garbanzos, cabbage and kale compose this stupendous vegan bowl and these are all my faves for so many reasons; the flavor combined with the nutritional aspect make this one my top choice.

All of these great Luvo meals are packed with whole grains, fresh quality ingredients, fiber, protein, and are super healthy while being delicious at the same time. Big thank you to Luvo for generously sending me this package - not only did I love your vegan products, but you also made me a huge fan of your company. Please keep including more vegan meals to your line, they are fantastic!

And for now, the Dirty Vegan is signing off - eat your beans and greens!

Awesome, Easy Holiday Weekend Snacks Using Hummus!

Memorial Day Weekend is notoriously known for consuming empty calories where you ate or "picked" a lot but don't feel satisfied the way you would if you ate an actual sit down meal. I have a solution for that common summer holiday problem - the unofficial meal! When you include Sabra hummus in your entertaining, your snacking or munching is probably as healthy and filling as it gets and becomes a meal, unofficially.

I have created two fun recipes using Sabra hummus and they are so incredibly easy, that you might just want to forgo the usual junky options and go for these instead this holiday weekend.

The first recipe is so elegant and ever so simple that your guests will be thoroughly impressed and you won't break a sweat whatsoever. They are classy and dainty little finger foods that won't get your hands messy as you eat them, and they prove to be an excellent appetizer or snack that feels satisfying like a light meal.

The second recipe is a little more hearty, but will leave your party goers pleasantly surprised! They look so beautiful that people won't imagine that they were simply just a couple ingredients, thrown together in a super effortless way. Another substantial addition to your cookout or gathering that will make guests leave feeling better and not worse.

Ok, for the moment you have all been waiting for... the recipes!

Hummus Stuffed Vegetable Bites

• Mini cucumbers (as many as you'd like to use appropriate for your crowd size)
• Cherry tomatoes (as many as you'd like to use appropriate for your crowd size)
• Sabra hummus in Classic flavor
• Paprika, to sprinkle on top

Slice cucumbers into 1/2 inch "coins" and cut cherry tomatoes in half. With a small melon ball tool, carefully scoop out a little of the cucumbers and tomatoes leaving room for hummus and making a small "bowl" in them; arrange them on a serving tray or plate. Place hummus into a piping bag with a star tip and pipe the hummus into the cucumber and tomatoes. Sprinkle the tops with a little bit of paprika. Refrigerate until ready to serve! They are bite sized so there's no need for tooth picks!

Broiled Olive Tepenade Hummus Stuffed Tomatoes

• 2 medium tomatoes, sliced in half with middles scooped out
• 8 tablespoons Sabra hummus in Olive Tapenade flavor
• Dried parsley, optional 

Place scooped out tomato halves on a baking sheet. Dollop 2 tablespoons of the hummus part (not the olive tapenade part that is in the middle of the container) into each tomato half. Then top each half with the olive tapenade found in the center of the hummus container. Sprinkle with parsley, if using, then broil on high for 10- 15 minutes. Serves 4.

These recipes are guaranteed to please! And if you would like more Sabra recipes, please check out my other Sabra post from earlier this month.

And for now, the Dirty Vegan is signing off - I hope everyone has a safe and fun holiday weekend! On Memorial Day, and always, I am grateful to the service women and men of America who so bravely and selflessly gave their lives for our safety and freedom.

This blog post was sponsored by Sabra.

Healthier Takes On Classic Snacks & Apps For National Hummus Day! Everyday I'm Hummus'n!

Tomorrow (May 13th) is National Hummus Day, hooray! I'm celebrating along with Sabra and most of the nation because hummus has saved my vegan butt. I love hummus as it is, right out of the container, but I have particularly enjoyed using it to replace other ingredients in recipes to make dishes healthier but actually add more flavor than ever before. I have done this with so many types of dishes, but to celebrate National Hummus Day, I'd like to share some quick and easy appetizer and snack ideas. These are super simple to whip together, so you can grab some hummus and party along with me! Obviously, my go-to hummus brand is Sabra because they are the best at doing hummus and many other delicious products.

Healthy Hummus Queso Dip

I have always loved cheesy queso dip but I don't like the feeling after eating too much... and let's face it, that dip is addicting. I won't ever stop making vegan queso, but for those times when I really do need to scale back on the fat and cals for a few (and need the nutritional boost that adding Sabra provides), I do my queso with hummus and I do it like this:

• 1 (10-ounce) container of Sabra Hummus (any flavor but I like Classic or Garlic for queso)
• 1/2 cup- 1 cup Sabra Salsa (I like using their Restaurant Style in Medium spicy)

Just mix in a bowl - that's it! You can warm it up a little if you like, but I never do. I think the best part of this dip is the refreshing quality it has and it is perfect for summer entertaining.

Creamy Hummus Guacamole Dip

I love creamy guac but usually when you make it creamy, you add sour cream. Well I thought, why not add some more protein and nutrition to an already nutritious ingredient (avocado guacamole)?

• 1 (10-ounce) container of Sabra Hummus (any flavor, but I like using Classic for this)
• 1 (8-ounce) container of Sabra Guacamole

Mix together and serve with chips! It doesn't get much easier (or more delicious) to serve and enjoy snacks or appetizers on National Hummus Day!

Tortilla Taco Pinwheel Bites

Sabra came out with this new flavor of hummus, Taco Inspired Hummus with pico de gallo and it is amazing! My mind was racing with ideas for recipes to make using this hummus just after I took one taste of this stuff! I wanted to make a quick snack using it and pinwheels came to mind. I have served this hors d'oeuvre so many times due to the fact that it is so easy to put together but really impressive to serve to guests,

• 4 flour tortillas
• 1 cup of Sabra Hummus in Taco Inspired flavor
• 1/4 cup shredded lettuce/ fresh greens
• 2 tablespoons salsa
• 4 slices veggie deli style"turkey"

Lay 4 flour tortillas flat and spread each evenly with hummus, sprinkle on olives, lettice and salsa, then place a deli slice on top. Roll each tortilla up tightly, then slice into "wheels", 4- 6 wheels per tortilla, depending on how large you want them. I prefer to make them smaller because when you entertain you don't want guests feeling like they have too big a mouth-full of food as they are chatting and drinking cocktails, so bite-size works awesome.

With these simple recipes, you can see why hummus has become the "unofficial meal" - fresh, filling but also good for you! What I like about the unofficial meal is that it takes the formality out of eating and makes getting together with family or friends fun and entertaining, but you are munching on a food that isn't just "empty" calories like other snacks can be - it really is a good meal. The unofficial meal; I love that.

Stay tuned this month for more hummus recipes from me! I have some recipes that you wouldn't imagine could be made so flavorful but also much healthier for you because of the addition of Sabra hummus.

Everyday I'm Hummus'n

This blog post was sponsored by Sabra.

Beans are the New Trail Mix!

Move over Trail Mix, there's a new healthy snack in town!

Gone are the days of boring snacking. No beans about it, I am glad that I got my hands on some goodies from The Good Bean! So here is the scoop, The Good Bean makes all natural, roasted chickpea snacks in a whole bunch of delicious flavors. Flavors like, Sea Salt, Cracked Pepper, Smoky Chili & Lime, Sweet Cinnamon, Mosquite BBQ, Thai Coconut Lemongrass, and Chocolate! Basically, any flavor that you fancy. Why snack on these chickpeas when you can get potato chips in lots of flavors, you ask? Well because just one serving of The Good Bean roasted chickpeas has as much protein as almonds, as much fiber as two cups of broccoli, and as much folate as three cups of spinach (hello prego mamas)! For just those reasons alone, makes these tiny crunch-machines superior snacks, but there is more.

Taste The Good Bean rainbow!

Not only are these portable and great for lunchboxes, briefcases, gym bags, lockers, desks, camping or hiking backpacks, you name it, the flavors are outrageous! Each flavor has a unique taste and texture also. Depending on your mood, you have flavors that range from simple to sweet to savory to complex. The Sea Salt has a smooth coating and is crunchy and smooth. Sea Salt is great for snackers who typically go for the plain or classic flavors but love the major crunch factor. For the sweet tooth there are flavors like Chocolate or Sweet Cinnamon. They remind me of healthy, candied nuts with huge flavor; what a smart way to snack when you are craving dessert. When you want savory and spicy you can choose Smoky Chili & Lime and Mosquite BBQ which are better than any potato chip that I have ever had. And as for the most complex of The Good Bean flavors, the Thai Coconut Lemongrass literally tastes like I'm eating at a Thai restaurant! It actually almost reminded me of Penang Curry Tofu!

Another great thing about these roasted chickpeas is that your jaw has to do a lot of work to eat these! You can't possibly overeat these and even if you did it is healthier than scarfing down chips. Usually with snacks I can easily eat much more than the recommended serving size, however with The Good Bean I am completely satisfied after my one ounce serving, not to mention my jaw is completely tired! These are also great for people looking to lose weight or maintain their weight and have a snack obsession like I do!

The Good Bean roasted chickpeas come in two bag sizes, a single serving bag to take on the go and a larger bag with a resealable zipper. And although snacking right from the bag is great, you can also enjoy these as salad toppers instead of croutons, in soups, mixed into vegan yogurt, over vegan ice cream (especially the chocolate - yum!), to make your own snack mixes with, or any other way that you can think of! These would also be fabulous to put in pretty dishes or bowls to offer guests during cocktail parties. These are absolutely scrumptious and are now my new go-to snack!

You can find The Good Bean at Whole Foods and other markets using their store locator or you can simply shop right on their website. The Good Bean offers FREE SHIPPING for orders amounting to $35 or more! That is easy to do when you stock up for school lunches, camping trips, road trips, college dorms or care packages, etc. 

I am so psyched about this great product and excited to make this a regular part of our family's snacking! And for now, the Dirty Vegan is signing off. I hope you have a crunchy, crispy, flavorful day!

You'll Never Look at Chickpeas the Same!

Keeping up with the spicy theme going on this week, I decided to post this recipe. These are knock-you-out-of-your-shoes delicious! They are crunchy, salty, spicy, and just plain addicting. I actually thought of keeping a sandwich bag full of these in my purse for those snacky moments or even to bring to the movie theater instead of that nasty popcorn that they serve. And we cannot overlook how completely nutritious this snack is! These come out like a corn nut, in a way, and are more crunchy the longer you bake them and the more space you give them on the baking sheet. These are great to serve at parties, to put on salads, or for take-along snacks. Don't say I didn't warn you about the addictive-factor of these...

Buffalo Roasted Chickpeas

What you will need:

2 cans chickpeas, drained and rinsed

2 tbsp vegan butter, melted

4.5 tsp hot sauce

sea salt to taste

What you will need to do:

Preheat oven 400 degrees. In a bowl, toss all of the ingredients together. Line a baking pan with foil then spread the chickpeas evenly in pan. Bake for 40 minutes or longer depending on how crunchy you want your chickpeas. Stir them occasionally during baking and sprinkle with sea salt afterwards. Enjoy!

Weird (but Delicious) Brownies (and NOT the Wacky Tobacky Kind).

I've heard about black bean brownies and I really wanted to see what all the fuss was about. Out of straight fear of eating black beans in my brownies, I delayed in this exploration. However, I finally decided to jump on the bandwagon and I must say this is a very interesting wagon indeed.

I did some research on the interweb and came across some rather odd recipes. Some were no fat, some were no flour, some were even no sugar! How dare they! I finally stumbled upon the recipe on the No Meat Athlete's website, and decided to give it a try. In true Dirty Vegan fashion, I had to put my own Naughty spin on it. I also made these gluten-free, which if you haven't noticed, I have been doing more of. I received requests from vegan and gluten-free readers who wanted to see more GF-friendly content. Needless to say, thank you NMA for giving me the recipe guideline! I only changed a couple of things anyway, so I totally give you the credit. Before your recipe, I wouldn't know the first thing about putting black beans into desserts.

These were delicious! The picture doesn't do them justice whatsoever.

Here is what I did:

• 1 1/2 cup all purpose gluten-free flour
• 1 tsp fine sea salt
• 1 tsp baking powder
• 2 1/4 cup vegan cane sugar
• 1 1/4 cup cocoa powder
• 4 tsp instant coffee powder (not gonna lie, I just busted open a K-cup)
• 1 cup vegan chocolate chips
• 1/2 cup nuts (use whatever nuts you like - walnuts or hazelnuts seem perfect for this)
• 1 15oz can black beans, drained & rinsed then placed back into can and fill the can with water
• 1 tsp pure vanilla extract
• 1 cup water (additionally)

Preheat oven 350 degrees. Mix all dry ingredients (first 8 ingredients) in a large mixing bowl. Puree can of black beans with that new water you added to it. Mix puree with vanilla and that additional cup of water. Mix wet ingredients into bowl of dry ingredients. Grease a 9x13 inch pan and pour batter into it (batter will be watery, don't worry about it). Bake for about 30 minutes, carefully rotating pan a couple of times during baking. When your brownies are not watery or runny in the middle and they seem to be pulling away from the sides of the pan, they are done. Let cool and then cut into squares and enjoy! These retain heat very well, so when I enjoyed my brownie, I got nice oozy chocolate chips inside. Yum!

Thanks No Meat Athlete! I wouldn't have tried black bean brownies, like ever, if it weren't for your recipe. I'm glad I did, these were surprisingly fantastic!

How to Make Awesome Nachos (Pregnant Person Approved)

Nachos have become my go-to food these days. Since I'm growing a baby, I must keep them somewhat healthy. Vegan cheese and sour cream doesn't add all that much nutritional value, so you can play around with adding nutrients through your nacho chip of choice, protein option, guacamole, and salsa. You can also add extras as I often do. Here are some vegan nacho options I've tried over the months and what exactly is in this drool-worthy picture.

Choose one (or more!) of each.

First start with chips...

-Whole grain
-Blue corn
-Flavored
-Plain

Then sprinkle on some protein...

-Beans
-Hummus
-Veggie-"beef"
-Soyrizo
-Veggie-"chicken"
-Cooke quinoa
-Veggie Refried Beans

Next is your sauce...

-Salsa
-Pasta Sauce
-Pizza Sauce
-Fresh tomatoes and onions chopped

Now your cheese...

-Vegan Cheddar Shreds (like Daiya or Galaxy)
-Vegan Mozzarella Shreds (like Daiya or Galaxy)
-Shred some of Daiya's wedges in Havarti, Jack, or Cheddar flavor
-Or one of the MANY vegan cheeses out there now

Heat for a moment or so in a microwave oven OR bake in an oven in a baking pan (usually 350 degrees for 15 minutes will do the trick, but keep an eye on it, ovens vary).

Next dollop stuff on top...

-Guacamole
-Vegan sour cream (I LOVE the sour cream by Follow Your Heart brand)
-Hummus

Now Enjoy! And make your friends jealous because your vegan nachos taste a million times better than their crap nachos ever will (and a million times healthier too!).

If you are wondering what is in the sinful nachos I enjoyed last night (pictured above), here is my secret ingredient list...

-Whole grain tortilla chips
-Cooked and seasoned quinoa
-Salsa
-Daiya cheddar & mozzarella shreds
-Sour cream (Follow Your Heart brand)

Simple and so delicious! And for now, the Dirty Vegan is signing off. Hope everyone has an opportunity to get some nachos in today.

Yummy "Chick'n" with Asparagus & Beans Recipe

"Chick'n" with Asparagus & Beans

2 tbsp fresh lemon juice

1 tbsp olive oil

sprinkle dried Italian seasoning

sprinkle dried thyme

sea salt & pepper to taste

1 cup veggie "chick'n" (I used Trader Joe's Chicken'Less Strips)

2 tbsp olive oil

2 cloves garlic, minced

1 small onion, chopped

2 15oz cans kidney beans, drained & rinsed

1/2 tbsp Shoyu (or tamari or soy sauce)

12 oz frozen asparagus spears, defrosted & chopped into 1 inch pieces

2 cups vegetable broth

sprinkle dried Italian seasoning

sprinkle dried thyme

sea salt & pepper to taste

Combine first 6 ingredients in container and let marinade in refrigerator. Heat olive oil in skillet on medium heat and cook garlic and onion until aromas are released. Add kidney beans, shoyu, asparagus, vegetable broth, and seasonings. Bring to a boil, then simmer on low for about 20 minutes. Add your mari

nated "chick'n", and cook until warmed. Season with salt and pepper and serve over rice, pasta, with crispy bread, or over greens. Enjoy!

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Food Tastes Better With Vegan Cheese In It

"You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients" -Julia Child

Cheezy & Crispy Vegetable Casserole

10 button mushrooms, quartered

1 small yellow squash, chopped

1 small green zucchini, chopped

 10 kalamata olives, sliced
1 can cannellini beans, drained and rinsed
1 lb wheat pasta, cooked al dente
1 cup vegan mozarella shreds (I used Daiya)
4 tbsp vegan butter (I used Earth Balance)
1/4 cup vegan cream (I used Silk Original)
2 tbsp olive oil
1 cup french fried onions


Preheat oven to 350 degrees. Add first nine ingredients into a large casserole dish. Drizzle olive oil then top with french fried onions. Bake for 30 minutes covered. Uncover and bake for an additional 15 minutes, or until casserole is melted, bubbly, and topping is crisp. Enjoy!

Rich, creamy, cheezy - is there anything more divine?

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Family Pleasing Creamy & Cheezy Bake

"Food is our common ground, a universal experience." -James Beard

Don't we all just love easy and cheezy? Bakes are super simple, come together nicely, and can be popped right into the oven until they are ready to serve. They also provide great leftovers for the next day's lunch! Another thing about casseroles is that you can easily make them a balanced meal. This recipe has protein in your tofu and beans, lycopene in your tomatoes and paste, healthy carbohydrates in your rice (I used brown rice to be extra healthy), and lots of other healthful ingredients. You can add more or different veggies depending on what you have on hand. At any rate, this is a great meal that tastes absolutely sinful!

Savor My Family Friendly 'Cheezy Rice & Beans Bake' Recipe

1 cup cooked rice

1/2 large onion, chopped

1 pint grape tomatoes, halved

8oz tofu, drained & cubed

15oz can pinto beans, drained & rinsed

1 package (2 cups) Daiya Pepper Jack Shreds "cheese"

1 6oz can tomato paste

1/4 cup Veganaise

2 tbsp Silk Original Creamer

1/ 2tsp crushed red pepper flakes

1/2 tsp chili powder

Preheat oven 350 degrees. Add all ingredients to a casserole dish. Combine very well and level with a spoon. Cover and bake for 30 minutes, then an additional 15 minutes uncovered. You may want to serve this with a dollop of your favorite complimentary condiments, like guacamole, Tofutti Sour Cream, or pico di gallo. Enjoy!

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Vegan Mexican "Chicken" Bake

I really liked the idea of Vegan Vintage Cat's Black Bean Casserole recipe that she shared with me the other day on Twitter, so I was inspired to create a DV bake. I liked that VVC used a beans and Daiya cheese combo, so I wanted to make something that incorporated those two ingredients. I also wanted to make this high protein (if you have busy days like I usually do, you will want your dinner to be fulfilling and nutritious) so I made it a "chicken" dish. I don't prefer extra spicy, so I used mild salsa, but feel free to use spicy in yours if you want the kick. I hope you all like this Mexican bake that is packed with protein, lycopene, and other nutritional goodness. It definitely has the yum factor while using minimal ingredients that most vegans have on hand.

Served this with brown rice - will try soft tortillas next time!

Enjoy a Margarita With My 'Dirty Vegan Chick'n Mexi-Bake' Recipe

1 15.5oz can black beans, drained & rinsed
12 Gardein Seven Grain Crispy Tenders
1 cup grape tomatoes, sliced in halves
1 cup salsa
1 cup Daiya cheddar shreds


Preheat oven 350 degrees. Layer a casserole pan with black beans. Place 12 Gardein tenders in two rows of 6. Then layer grape tomatoes and salsa on top of that. Finally, top casserole with the Daiya shreds. Bake covered for 1 hour. Bake uncovered for 10 minutes to allow the top to completely melt and slightly brown. Serve by itself, over/ in tortillas or taco shells, over rice, with tortilla chips, or even over pasta if you like! You can also add a dallop of Tofutti Sour Cream or guacamole if you want to add extra oomph. Enjoy!

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Votes In and Chili Wins!

Score a Touchdown with My 'Game Day Veggie Chili' Recipe!

What you will need:


1 tbsp Earth Balance or vegan buttery spread
14oz veggie "meat" grounds (I used Lightlife Gimme Lean, Ground "Beef" Style)
1 onion, chopped
1 tbsp garlic, minced
2 small green bell peppers, chopped
15oz canned kidney beans, rinsed and drained
2.5 cups tomatoes, crushed
4 cups veggie broth or 4 cups water with 2 bouillon cubes (I used Edward & Sons brand cubes)
2 tbsp wheat flour
2 tsp chili powder
1 tsp cayenne pepper
1/2 tsp ground cumin
salt and black pepper to taste
Daiya cheddar cheese to sprinkle on top before serving, optional


What to do:


Heat buttery spread in saucepan on medium heat. Brown veggie meat (if using Lightlife Gimme Lean, crumble up in pan using a spatula until all is broken up how you would like it) on medium heat. Add onion, garlic, and bell peppers to pan and cook until they are soft, stirring frequently. Then add kidney beans and crushed tomatoes, mix thoroughly. Then mix in broth. Sprinkle and stir in wheat flour. Then add in the spices, salt and pepper. Bring to a boil and then simmer on low for 1 hour. 

Serving Suggestion: Before serving, sprinkle Daiya vegan cheese on top, if you choose. You may also like to dollop some Tofutti sour cream on top, or use whatever other vegan chili toppings you like in your bowl. You might like to sprinkle crackers or pita chips into it also. 


Enjoy! Have fun on Game Day!

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Eat Dirty, Have More Fun!

"It's hard to be funny when you have to be clean." -Mae West

Have Fun Enjoying My 'Savory Dirty Rice and Beans' Recipe

What you will need:

2 tbsp olive oil

1 tbsp minced garlic

1/2 cup frozen peppers & onions (like Trader Joe's Roasted Bell Peppers & Onions)

2 cups cooked rice (any kind you like, I used brown)

1 can black beans (about 15oz), drained & rinsed

1/2 cup crushed tomatoes

1 tbsp Braggs Liquid Aminos (you can also use soy sauce, tamari, or shoyu)

cayenne, salt, & pepper to taste

What to do:

Heat olive oil in a skillet pan on medium heat. Sweat garlic until aromas are released. Add peppers and onions, cook for about 3 minutes, until almost thawed. Add in rice and beans, cook for about 5 minutes. Add tomatoes, cook until heated thoroughly, then reduce to a simmer. Add aminos/soy sauce, cayenne, salt, and pepper. Simmer for about 2 more minutes to warm and combine flavors. Serve as a side dish or as a main lunch or light dinner option. Enjoy!

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