Healthy Joes: Sloppy Joes with a Twist!

Kids and kids at heart love Sloppy Joe sandwiches. Well here is a healthy vegan version of this classic sandwich filling that you can eat in a big bun, over pasta, over rice, or even alone! Its super yummy too!

Healthy Joes: How to Make this Artichoke Vegan Joes Mixture

2 tbsp vegan butter (I used Earth Balance)

12 oz artichoke hearts (I used frozen)

12 oz veggie "ground beef"

1.5 cup tomato sauce

sea salt & pepper to taste

Heat vegan butter on medium heat in a skillet. Add artichoke hearts to skillet and cook until they are no longer frozen. Add veggie "ground beef" and cook until browned. Add in tomato sauce and heat until all ingredients are warm, stirring occasionally. Season with salt and pepper and serve in buns, over bread, or any other way you'd like. Enjoy!

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Rosemary Thyme Sweet Potatoes

This is a nice easy side that is packed with flavor! Rosemary and thyme go great together and the sweetness of the potatoes is a delicious combination. Yum!

Herbed Roasted Sweet Potatoes

2 medium sweet potatoes, sliced into think rounds

3 tbsp olive oil

1/2 tsp dried rosemary

1/2 tsp dried thyme

sea salt & pepper to taste

Preheat oven 350 degrees. Combine all ingredients in a large bowl and toss together so the potatoes are coated well. Place rounds on a baking sheet or pan and bake for 20 minutes. Enjoy!

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Tofurky Stuffed Mushroom Pizzas!

Maybe you don't want to eat so much bread all the time. But that doesn't mean you don't want to be Naughty! Or how about those frozen pizza snacks your kids have been seeing in the grocery store and possibly bugging you about. Maybe their friends eat them after-school and now your kids want them too. No worries, these tasty mushroom pizzas are bite-sized, have lots of protein from the Tofurky, and are still Dirty Vegan approved. You're gonna love these!

These are so fast and easy, this is definitely a great after-school or dorm room snack!

Tofurky Sausage Stuffed Mini Mushroom Pizzas

8 large stuffing mushrooms, de-stemmed

3 Tofurky Italian Sausages, chopped

1 cup tomato sauce

1 cup Daiya Mozarella Style Shreds (or vegan cheese of choice)

Preheat oven 350 degrees. Take your de-stemmed mushrooms and fill them all equally with chopped Tofurky Sausage. Place in a baking dish. Cover them with tomato sauce then sprinkle with Daiya cheese shreds. Bake in oven for 15- 20 minutes, or until cheese is melty. Enjoy!

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Dijon Maple Mustard Tofu Steak & Asparagus

For this dish, I was inspired by a recipe in a health magazine. The recipe in the magazine was in no way vegan, but I decided to make it vegan. I added my own spin to the asparagus and made the tofu totally Naughty. This is a quick and comforting meal that easily tastes like you just ordered it from some swanky restaurant in the city. Yum!

Before you get started, shortcuts: I used my TofuXpress to press the tofu into steaks. I also used Seeds of Change Ready-to-Eat Rice. They come in convenient pouches that pop right in the microwave for 90 seconds. I just discovered their products and am excited to try more of their stuff! I love the fact that they are organic and so far, from what I've seen, their rices are vegan friendly.

Dijon Maple Mustard Tofu Steak & Roasted Asparagus

For the asparagus:

1 bunch of asparagus (about 1 lb), trimmed at the woody ends

1 clove of garlic, minced

1 tbsp olive oil

sea salt & pepper to taste

Preheat oven 400 degrees. Toss asparagus, garlice, and oil in a pan. Sprinkle with salt and pepper, and roast for 12- 15 minutes, or until tender. In the meantime...

For the Tofu Steaks:

1 container of firm tofu, drained & pressed to very firm texture

1 tbsp olive oil

salt & pepper to taste

2 tbsp vegan butter

2 tbsp maple syrup

2 tbsp dijon mustard

1 tbsp shoyu (or soy sauce)

Slice and cut tofu into small steak fillets (or to your desired size). Heat olive oil in skillet on medium heat and place tofu steaks in. While they are sauteing, sprinkle the tops with salt and pepper. Cook for about 3 minutes, or until slightly browned, flip, and season the opposite side with salt and pepper. Cook another 3 minutes. While that side is cooking, place vegan butter and maple syrup in a small bowl and melt (if you choose to do this in the microwave oven, it takes about 20 seconds). Add dijon and shoyu to the melted mixture and wisk together to create your sauce. Flip over tofu steaks and drizzle half the sauce on them. Cook for about 1 minute, then flip and do the same on the other side with the remaining sauce. Serve over rice or grains (like Seeds of Change, only takes 90 seconds!) with asparagus on the side. Enjoy!

Tofurky Salad

Ok, so this tastes Naughty, and has the illusion of being real Dirty, but by adding only half the vegan mayo and the rest creamy hummus, its not that bad. Also, sneaking 1/4 cup of broccoli is a tricky way to get your kiddos to eat it in this really delicious tasting salad. The Tofurky really makes it easy to sneak in some healthy stuff. Shhh, it's our secret, the kids will never know!

Dirty Vegan Tofurky Sausage Salad

2 stalk celery, chopped

1/4 cup fresh broccoli, chopped

1 Tofurky Italian Sausage, chopped

2 tbsp hummus

2 tbsp vegan mayo

1/2 tbsp dijon mustard

1 tsp capers

In food processor (or by hand), chop celery, broccoli, and Tofurky, place in a mixing bowl. Process hummus, vegan mayo, and dijon mustard to make a dressing. Mix the dressing into the chopped salad. Sprinkle in capers and serve over a bed of greens or on toasted bread. Enjoy!

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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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Tofurky Makes My Day Better

"How delightful to find a friend in everyone." -Joseph Brodsky

This next recipe uses a great product from my friends at Tofurky. I love all of their products so very much! Their products contain whole soy that is non-GMO and I just adore them. The first Thanksgiving that I was vegan, their Feast was such a special delight - and still is to this day! Out of all the veggie "meat" products out there, Tofurky will always be my favorite and hold a special place in my heart, especially since I feel so great after eating it. Cheers!

A Festive Way to Eat Your Tofurky Sausage!

2 tbsp olive oil
1 large sweet potato, chopped
1/2 cup vegetable broth
1 bag frozen mixed vegetables of your choice
1 tsp garlic herb seasoning of your choice
1 package (4 sausage links) Tofurky Italian Sausage
1 tsp Shoyu (or Tamari/ Soy sauce/ Bragg's Liquid Aminos)

Heat olive oil in medium skillet and add sweet potato. Mix and add vegetable broth. Cover with lid and simmer for 5 minutes on medium/ high heat. Then mix in frozen vegetables, sprinkle with garlic herb seasoning, cover with lid, and simmer again for about 5- 7 minutes, or until sweet potato is soft. Slice Tofurky Sausage and mix into skillet with shoyu. Cook until mixture is thoroughly warmed. Serve alone, over rice, or with a side salad. Enjoy!

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