When I was growing up, fish cakes were one of the most popular meals at our house. (made from a wide variety of canned fish.) I have many fond childhood memories of helping make and eat fish cakes, so I thought that I would create a vegan version.

Ingredients

• 2 TBSP flax meal + 3 TBSP water (set aside to thicken)
• 1 (15 oz) can chickpeas (rinsed, drained, and mashed)
• 1 1/2 cups mashed potatoes
• 2 TBSP vegenaise
• 1 TBSP lemon juice
• 2 cloves garlic, crushed
• 1 TBSP dulse flakes (optional)
• 1 tsp dijon mustard
• 1 cup bread OR cracker crumbs
• 2 green onions, thinly sliced

Directions

• Mix everything together until well combined and shape into patties.
• Fry in a lightly oiled skillet over medium heat until browned on both sides and heated through. (Add a dash of hot sauce or vegan worchestershire sauce to each chickpea cake right before serving for a little extra flavor if you want!)
• Serve immediately! (preferably with sides of mashed potatoes, peas, and carrots)

I was feeling really lazy and hungry… so I raided my pantry and just threw some stuff together in the hope of making a quick easy dinner for my family without much effort. It turned out surprisingly really yummy! So, the next time you’re feeling lazy and hungry try this recipe out! (Sorry… no photo for this one, I was feeling way too lazy for that.)

Ingredients

• 1 (13 oz) package whole wheat rotini pasta (cooked and drained)
• 1 (15 oz) can diced tomatoes
• 1 (11 oz) can mexicorn (rinsed and drained)
• 1 (15 oz) can black beans (rinsed and drained)
• 1 (15 oz) can vegetarian chili
• 1 (12 oz) can salsa

Directions

• Combine all ingredients in a large skillet and cool until heated through.
• Serve immediately!
• *optional* top with vegan sour cream and/or shredded vegan cheese

For dinner tonight I made pizza with asparagus, sundried tomatoes, carmelized onions, and zucchini! Pizza is one of those things that I make (like omelets, lasagna and sushi) without a recipe, I just throw things in that are in the fridge and need to get used up. My hubby said that tonight’s pizza was the best gourmet pizza that he has ever had, so I thought I would post some pictures!

Here is my non-recipe if you’re interested -

Ingredients

• 1 onion, thinly sliced
• 2 TBSP sun-dried tomatoes
• 1 small tomato, diced
• 8 asparagus spears, cut into bite sized piece
• 1/2 a zucchini, thinly sliced

Directions

• Preheat oven to 450 degrees Fahrenheit.
• Cook onion in olive oil until soft.
• Add tomatoes, salt to taste, and cook until everything is nice and carmelized.
• Spread onion-tomato mixture onto prepared pizza crust.
• Cook asparagus and zucchini in same pan until they are just starting to get soft.
• Spread asparagus and zucchini over onion-tomato mixture and bake on a pizza stone for 12-15 minutes, or until crust is nice and golden and crispy.
• Slice and serve!

Looking for something to do with your leftover mashed potatoes? Make some Curry Korokke!

Ingredients

• 1 small onion, minced
• 1 pouch frozen Boca Ground Crumble
• 1 tsp curry powder
• 1/2 tsp salt
• 2 cups mashed potatoes
• egg substitue equivalent to 1 egg
• 1 cup flour
• 2 cups panko style bread crumbs

Directions

• Saute onion until soft.
• Add Boca crumbles, curry powder, and salt. Saute until boca is heated through.
• Combine Boca mixture with potatoes, egg substitute, and flour. Mix thoroughly.
• Shape into balls, patties, or sticks and coat with panko.
• Refrigerate until chilled and firm.
• Fry Korokke for about 3 minutes on each side or until golden brown. Drain on paper towels.
• Serve alone, or on a bed of thinly sliced cabbage.

Refried beans can be more than a dip or a side dish.  Try this yummy enchilada recipe for dinner tonight!

Ingredients

• 1 16 oz. can salsa
• 1 16 oz. can vegetarian refried beans
• 8 corn tortillas
• 1 cup plain soymilk
• 1/4 cup flour
• 2 cups shredded cheddar or nacho style vegan cheese
• 2 green onions, thinly sliced
• 1 medium tomato, diced

Directions

• Preheat oven to 400 degrees Fahrenheit.
• Combine refried beans with 1/2 of the salsa in a medium sauce pan, stir over medium heat until heated through and well combined.
• Combine flour, soy milk, and vegan cheese in a medium sauce pan and stir constantly over medium-high heat until sauce is slightly thickened.
• Warm tortillas until pliable.
• Place 1/8 of the bean mixture into each tortilla and roll into a tube.  Place tubes in a 9×12 baking dish, seam side down.
• Pour cheese sauce over enchiladas and bake for 15-20 minutes, or until sauce is bubbly and enchiladas are heated through.
• Top with the rest of the salsa, tomato, and green onion and serve!