Park Hotel

1/4 round (1.5 oz) dairy-free blue cheese, crumbled (Soy Bleu by Veg Cuisine)
1 TBL olive oil
1 tsp balsamic vinegar
1 Gardein Beefless Burger (frozen)
1 slice of cheese by Galaxy Nutritional Foods Rice Cheddar Flavor
1 English Muffin by Food For Life (Living 7-Sprouted Grains)
handful of baby greens
1 slice of red onion, finely chopped

In a small bowl, crumble in blue cheese, add oil and balsamic and lightly mix to combine.

In a small frying pan, cook frozen burger according to package instructions (you can choose to grill instead). Once done, add on cheddar cheese slice and cover for 30 seconds to melt.

While burger cooks, toast english muffin. Top toasted bottom half of muffin with baby greens and red onion. Then lay on the cheddar cheese burger and top with the blue cheese mixture.

Makes 1 outrageous burger

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3 slices day old sandwich bread (cut off crusts and break bread into pieces)
1/2 cup dairy-free parmesan cheese (Galaxy Foods Vegan brand)
2 TBL flat leaf parsley, chopped finely
1/4 tsp sea salt
1/4 tsp ground pepper
1 egg replacer (Bob’s Red Mill 1 TBL egg replacer whisked with 3 TBL water)
1 package Gardein Chick’n Scallopini (remove from freezer as you gather ingredients)
2 TBL olive oil
2 TBL fresh lemon juice
1/4 cup water
1 TBL Dijon mustard
3 TBL dairy-free butter (Earth Balance)

In a food processor, add bread, parmesan, parsley, salt, and pepper and pulse until fine crumbs. Place on a small plate.

Prepare egg replacer and pour onto another small plate. Dip each Gardein chicken piece in the prepared egg replacer so it is lightly covered, then cover with bread crumb mixture, pressing so crumbs adhere.

In a large skillet, heat 1 TBL olive oil and 1 TBL dairy-free butter (Earth Balance). Place 2 pieces of breaded Gardein in pan and cook about 3 minutes each side, pressing down gently with a spatula to brown all crumbs. Repeat with final batch being sure to re-coat pan.

In a small pan, add lemon juice and 1/4 cup water and cook for 1 minute over low heat until steaming. Add in Dijon and whisk. Turn off heat and add in 1 TBL dairy-free butter (Earth Balance) and whisk until melted and combined. Divide sauce into 4 small ramekins for dipping.

Plate each Gardein piece over fresh baby greens and serve with a side of the lemon-mustard sauce.

Tip: If you love sauce, then I recommend doubling the sauce ingredients.

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8oz container dairy-free cream cheese (I like Galaxy Nutritional brand)
1/2 round (3 oz) dairy-free blue cheese, crumbled (Soy Bleu by Veg Cuisine)
1/4 cup  pine nuts
4 sundried tomatoes (not in oil), soaked, drained, and finely chopped
2 TBL basil pesto (Meditalia is dairy-free)

In a medium bowl, mix cream cheese, blue cheese, pine nuts, and sundried tomatoes until combined. Place on a serving plate and top with pesto. Garnish with a few pine nuts and sundried tomatoes if you like.

Serve with crackers (I like Back To Nature rounds from Whole Foods).

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12 oz container Tofutti Sour Cream
3 small lemons (1 teaspoon of grated zest and 3 tablespoons fresh squeezed lemon juice)
1/2 cup finely chopped fresh dill
1 1/2 teaspoons sea salt
3 oz Soy Feta (Mediterranean Herb Feta by vegcuisine.net), crumbled
20 radishes, trim ends and wash well (15 sliced thin, cut into matchsticks then chopped for the dip mixture, 5 sliced thin to use as dipping radish rounds for the dip)

In a medium bowl, mix together the sour cream, lemon zest and juice, chopped dill, and sea salt. Add in crumbled feta and radishes just before serving. If you add in radishes the day before the nice white dip will be discolored. Stir well to combine. Serve with sliced radish rounds and crackers or crusty bread. Makes a delicious sandwich spread as well!

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Growing up in Wisconsin, I have always been a big ‘cheese head’.  However, having gone vegan and not eating any dairy, I have managed to be completely satisfied by some great tasting dairy-free cheeses.  Forget about the cheese singles that are vegan or the blocks of Follow Your Heart. I was on a quest for great tasting cheese blocks that I could slice and make a cheese and cracker platter.  I managed to find such a company who does that.

Ste Martaen is a Chicago based company that makes a variety of delicious vegan cheeses which are also soy-free. I ordered 4 different cheeses to sample and hoped that I would enjoy at least one of them. They arrived in a cold pack box 2 days after ordering. I immediately had to sample all of them. I was pleasantly surprised by the taste and texture of all four cheeses. All of them are highly delicious, though my favorite is the pepper jack with a mild bite. I have always made a cheese and cracker platter for special occasions and am happy to have found Ste Martaen to carry on my tradition, just with vegan cheeses.

Costume SuperCenter

1 package of 4 of Field Roast Italian grain meat sausages
2 cups of your favorite tomato sauce
1 cup grated mozzarella cheese (Galaxy Vegan brand)
1 diced bell pepper
4 hot-dog buns of your choice
Earth Balance (dairy-free butter)
1-2 cloves crushed garlic

Cut the four sausages down the center lengthwise, not cutting all of the way through. In a large skillet, place split sausages face down, pour on tomato sauce, and simmer on low until heated, about 5-7 minutes. Place bun on a plate. Spread one side with Earth Balance, then spread on some crushed garlic to your liking. Place heated split sausage smothered in tomato sauce on bun over the buttered garlic (note, sausage may be too long for bun, so just cut off a portion to fit your bun). Sprinkle the top with grated vegan mozzarella cheese. Toss on bell peppers and serve.

Serves 4

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2 medium tortillas
Earth Balance soy butter
1/4 cup vegetarian refried beans
2 mushrooms chopped
3 slices of red bell pepper, chopped
Daiya shredded mozzarella or any soy cheese
Daiya shredded yellow cheese or any yellow soy cheese

In a large skillet, melt about 1/2 TBL of Earth Balance soy butter. Lay in one tortilla and circle in the pan to coat with soy butter. Flip over and cook the other side until lightly browned, about 2-3 minutes. Remove from pan and lay uncooked side down on cutting board. Add another 1/2 TBL to pan and repeat with the 2nd tortilla and place on the side once done. Heat beans, mushrooms and bell pepper in microwave for 20 seconds, stir, and repeat process 1-2 times more to warm the bean mixture. Spoon bean mixture on cutting board tortilla (cooked side up). Sprinkle on both cheeses and cover with the 2nd tortilla, cooked side down, on top of beans and cheese. Using a spatula, carefully transfer the tortilla back to the pan and cook the uncooked side for 2-3 minutes until browned. Turn over and repeat on the other uncooked side. Transfer to a plate and use a pizza cutter to cut into triangles. Garnish with fresh avocado slices.

Options: Serve with a side of guacamole instead. Garnish with Tofutti sour cream, scallions, cilantro or salsa. You can make this an all cheese quesadilla, or sub in other veggies to your liking. Daiya is soy-free and gluten-free non dairy cheese.

Another pizza joint that makes delicious vegan pizza is Z Pizza. They have many locations in 17 states, so check for one in your area. Order the Vegan Tuscan Pizza, just be sure to say no dairy-no cheese, but add Daiya. I’m craving more! You can also try the Berkley Veggie and California, both veganized, just be sure to mention it!

The Freegan Vegan
Eat Smart…
Eat Green