Compassion Chicken Fricassee

Ingredients
1 box LightLife Smart Strips - Chick'n Style
1 cup Original Silk creamer
3 Tbsp Earth Balance butter
1 Tsp corn starch
1 can mixed veggies
1 small can corn
1 small can string beans
1 small can sliced mushrooms
1 small can chick peas (optional)
Drizzle of olive oil
Sea salt & Pepper to taste

2 cups rice cooked as directed per box. You may cook the rice in "Imagine Organic No Chicken Broth" in place of water to add extra flavor.

Directions

Drizzle olive oil into a large skillet and bring LightLife Smart Strips to a sizzle. Add creamer, butter, corn starch and all canned products to skillet thoroughly mixing in all ingredients. Add sea salt & pepper to taste.
Place lid on skillet and allow to simmer approximately 11 minutes checking and stirring occasionally.
Turn off flame and let rest with lid on.

Prepare rice as directed by box
Place cooked rice in bowl when done and top with your yummy compassionate chicken fricassee mix.

Enjoy ;)

Sloppy Joes *Vegan

Ingredients
1 1/2 box "LightLife" Original Ground Beef *Vegan - find in almost any food store produce section freezer.
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon yellow mustard
1/2 cup ketchup
1/4 barbecue sauce
1 teaspoons brown sugar
salt to taste
ground black pepper to taste


Directions

In a medium skillet over medium heat, brown the vegan beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, barbecue sauce and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Side note* I prefer to slightly toast my roll before putting the sloppy Joe on the bun so that the roll is less likely to get soggy and fall apart.

Banana Cupcake *Vegan

*Servings 18

Ingredients
1/2 cup Earth Balance shortening
1 1/2 cups sugar
2 eggs with Ener-G Egg replacer
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup almond milk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt

Directions

In a large mixing bowl, combine shortening and sugar.
Add the egg replacer, vanilla, bananas and cream. Combine the flour, baking powder, baking soda and sea salt; add to banana mixture.
Fill 18 paper-lined muffin cups two-thirds full.

Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.
Remove to wire racks to cool completely.

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Peanut Butter Frosting *Vegan

Ingredients
1/2 cup butter (Earth Balance)
1 cup creamy peanut butter
4 cups powdered sugar (Florida Crystals Powdered Sugar *vegan)
1/3 cup rice milk

Directions

In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the powdered sugar. Mix in 1/4 cup milk (rice, soy, almond). Beat in the remaining powdered sugar. If necessary, add a little more milk until you reach desirable consistency.

Pantry Essentials

Butter.
Earth Balance Butter
http://www.earthbalancenatural.com/


Ener-G Egg replacer
http://www.ener-g.com/egg-replacer.html


Florida Crystals
http://www.floridacrystals.com/default.aspx

Baked Macaroni & Cheese *Vegan

*Servings 4

Ingredients
1 (8 ounce) package macaroni
4 tablespoons butter (Earth Balance)
4 tablespoons flour
1 cup milk (plain rice or soy)
1 cup cream cheese softened (Follow Your Heart)
1/2 teaspoon sea salt
fresh ground black pepper, to taste
2 cups cheese, (DAIYA) shreds flavor of your choice - I prefer Mozzarella.
1/2 cup panko breadcrumbs, buttered

Directions

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter.

Add flour mixed with sea salt and pepper, using a whisk to stir until well blended.

Pour milk and cream cheese in gradually; stirring constantly.

Bring to boiling point and boil 2 minutes (stirring constantly).

Reduce heat and cook (stirring constantly) 10 minutes.

Add Daiya cheese shreds little by little and simmer an additional 5 minutes, or until cheese melts.

Turn off flame.

Add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish.

Sprinkle with panko breadcrumbs.

Bake 20 minutes until the top is golden brown.


You can also freeze this recipe for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - When preparing to bake from freezer allow macaroni and cheese to reach room temperature; add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling

To find Daiya Cheese by you
http://www.daiyafoods.com/where/index.aspx

SIDE NOTE-This cheese is ALSO AMAZING for making grill cheese sandwiches*

Chocolate Chip Cupcake *Vegan

*Servings 12

Ingredients
1/2 cup butter (Earth Balance)
1 cup sugar (Vegan)
2 eggs made with Ener-G Egg replacer
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup rice milk
1 cup chocolate chips (Rice Dream)

Directions

Preheat oven to 350.
Cream butter, sugar, and egg replacer together until fluffy. Add vanilla.

Combine dry ingredients in a bowl.
Add half of the dry ingredients, mixing until just combined.
Add the rice milk. Once mixed, add remaining dry ingredients. Fold in chocolate chips.

Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.

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Chocolate Frosting *Vegan

Ingredients
2 3/4 cups powdered sugar (vegan)
6 tablespoons unsweetened cocoa powder
6 tablespoons butter (Earth Balance)
5 tablespoons rice milk
1 teaspoon vanilla extract

Directions

In a medium bowl, sift together the powdered sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with rice milk.
Blend in vanilla. Beat until light and fluffy.
If necessary, adjust consistency with more rice milk or sugar.