Sunday Supper: Asian Noodle Salad

Good Evening!

Okay- I realize it's cold outside and you are probably craving something hearty and toasty from the oven, but if you feel like changing it up a bit this recipe is divine. It's a delicious way to get your Vegetables in (you can really add whatever Veg you want, this recipe is super versatile) and it makes a lot- so you can pack it for lunches the next day as well as having leftovers for dinner! I usually like to serve it with some Vegan Chick'n but it's fine just on it's own, too!

Enjoy!

Asian Noodle Salad:

Ingredients:

1 lb box Thin Spaghetti (cooked according to package directions)

3/4 cup Rice Vinegar

1/3 cup Soy Sauce

1/2 cup Honey

2 Tbsp Ginger, minced

1 Tbsp Garlic, minced

4 Tbsp Sesame Oil + 1 Tbsp extra

2 Tbsp Sweet Chili Sauce

1 can Baby Corn, drained

1 can Bean Sprouts, drained

2 Green Peppers, sliced

1 Red Pepper, sliced

1 Yellow Pepper, sliced

4 Green Onions, chopped

Sesame Seeds

Honey Roasted Peanuts, to serve

Method:

1) Cook Spaghetti according to package directions. Drain into colander and rinse with cold water to cool down noodles completely. Toss in a dash of Sesame Oil to prevent noodles from sticking together.

2) In a large bowl or container, combine Vinegar, Soy Sauce, Honey, Ginger, Garlic, 4 Tbsp Sesame Oil, Sweet Chili Sauce. Taste test the mixture- add more Honey for sweetness or more Soy Sauce for saltiness.

3) Fold in cooled Spaghetti into dressing mixture (I find it easiest to do this a few scoops at a time to ensure that each bit of Spaghetti is covered) and combine well

4) Add all vegetables and some sesame seeds and fold in

5) To serve, garnish with Honey Roasted Peanuts 

Sunday Supper: Gourmet Veg*n Sausage Rolls

Hello Glamour Dolls!

If you're from the British Commonwealth you'll more than likely know what a Sausage Roll is- however, they're not nearly as common here in the U.S.! They're a delightful treat for either a Potluck, Party or just for a comforting dinner at home (perfect with Salad!). 

The ingredient combination sounds strange- but I can assure you they are delicious! Even if your family isn't Vegetarian / Vegan- these are less than half the calories and fat of regular meat-based Sausage Rolls! 

As this recipe makes a lot (32 sausage rolls) I often divide it in half. However, you can also wrap them up individually after cooking and freeze them and reheat them in the oven as necessary! 

Serve them with lashings of Ketchup (aka 'Tomato Sauce') and enjoy!

Gourmet Veg*n Sausage Rolls:

Ingredients:
1 Onion, roughly chopped
2 Carrots, peeled & grated
2 Green Onions, chopped
2 Tbsp Minced Garlic
1/2 cup Italian Breadcrumbs + extra for garnish
2 Tbsp Soy Sauce
1 cup Pecans
1 cup Quick Cooking Oats
2 cups Cottage Cheese (Vegan Subsitute Recipe Here)
3 Eggs or equivalent Egg Replacer
Salt & Pepper to taste
5 Sheets Puff Pastry (Pepperidge Farm brand is Vegan)
Milk or Almond Milk for Brushing
Sesame Seeds for Garnish

Method:
1) Combine Onion, Green Onion, Garlic and Pecans in Food Processor until nuts are lightly ground
2) Add Eggs, Soy Sauce, Breadcrumbs, Cottage Cheese, Salt, Pepper and Carrot and process until well combined
3) By hand, stir in Oats
4) Place mix in the fridge and defrost 5 sheets of Puff Pastry
5) Once Puff Pastry is defrosted, cut each sheet in half
6) Place a 'sausage' of the mixture about an inch wide and 1/2 inch high all along the long length of a piece of the pastry, about an inch from the edge (if you're used to regular sausage rolls, the mixture will seem more watery but don't worry, it will become more firm when cooked)
7) Fold up both sides of the pastry and seal to create a long 'log' with the filling in the middle. Cut into 4 sausage rolls. 
8) Repeat with the rest of the pastry
9) Place sausage rolls carefully on cookie sheets lined with parchment paper
10) Lightly brush each sausage roll with Milk or Almond Milk (this will help the pastry become more golden)
11) Sprinkle with Breadcrumbs and Sesame Seeds
12) Bake at 425 F for 20-25 minutes or until pastry is puffed and golden brown
13) Serve with Ketchup and Salad or piled high on a large platter for company!

Kickin' Pasta Salad

Good Afternoon!

I knew I'd be eating my words when I said I don't usually eat lunch- but since I had a delicious Pasta Salad in the refrigerator overnight, I couldn't help but have a little bit! I thought I'd share my recipe! 

This recipe makes a lot of Pasta Salad- so I often halve it since it's just the two of us (it will still last a few days!). The Salsa and Tabasco give it a little kick so it isn't as sweet as your regular southern style!

Kickin' Pasta Salad

Ingredients:
16oz Macaroni Style Pasta
6 Eggs, Hard boiled & chopped
1/2 cup Buttermilk (or Vegan alternative- see note* at bottom)
1/2 cup Mayonnaise or Vegan Mayonnaise
4 Stalks Celery, diced
1/2 cup Salsa (Mild or Medium)
4 Green Onions, chopped
1 Tsp Garlic Powder
1/4 Tsp Cayenne
Salt & Pepper to Taste
Dash of Chipotle Tabasco

*NOTE: For Vegan Buttermilk- Combine 1/2 cup Soy Milk and 1/2 Tbsp Vinegar. Stir & let stand for 10 minutes and then use in place of Dairy Buttermilk.

Method:
1) Cook Pasta according to package directions and boil eggs the usual way
2) Meanwhile, combine remaining ingredients in large container or mixing bowl
3) Once pasta is cooked, drain and rinse in cold water to allow to cool a bit
4) Add pasta to mixture (I find doing this a couple of large spoonfuls at a time and combining the easiest way to fully disperse the dressing) 
5) Finally, add eggs and carefully combine well
6) Refrigerate for at least 2 hours or overnight

Vintage Serving Suggestion: If you have company, tear some full leaves off a head of lettuce and refrigerate them, separated for 20 minutes on a plate. Then, put each lettuce leave on a salad bowl and add a helping of pasta salad to the lettuce cups! 

Sunday Supper: Hungarian Pot

Good Morning!

Because I'm all about structure (is it from being a military girlfriend then wife for almost 4 years?) I've decided to do Sunday installments called Sunday Supper. Technically, this week I'm cheating because I actually made this meal for dinner last night. Tonight, we're having my Retro Veg*n Not-Meat-Loaf and mashed potatoes and veges, and as you already have that recipe I'll do Saturday night's meal instead!

I'm honestly not sure if this dish has any other name- I picked it up somewhere and it is yummy in a simple, homey way. This morning, we had leftovers with scrambled eggs! Perfect! Also, I know that you can add carrots and other root vegetables to this if you so desire, just use less potato. So without much further ado, here's the recipe!

I know it doesn't look anything special, but it tastes good!

Hungarian Pot:

Ingredients:

14oz Kielbasa Sausage, chopped (I used Tofurky Vegan Kielbasa)

1 Onion, diced

4 Russet Potatoes

2 Tbsp Minced Garlic

Olive Oil

Paprika, to taste

Salt & Pepper, to taste

Parsley

Method:

1) Wash and Peel the potatoes (peeling is optional). Put in large pot and cover with water and bring to boil on Medium High / High Heat

2) Once potatoes are cooked through (but not too soft) turn out into colander to drain water and allow to cool for a few minutes.

3) Meanwhile, heat on Medium, a couple of tablespoons of Olive Oil in deep frying pan

4) Add diced Onion and Garlic and sautee until Onion is translucent 

5) Add Paprika (I use about 1 tsp), Salt & Pepper and mix

6) Add chopped Kielbasa and stir to combine with flavors

7) Dice cooked Potatoes and then add to the frying pan. You may need to add a little more Olive Oil.

8) Cook on Medium-Low heat for 15-25 minutes or until Potatoes are slightly crisp on the outside and turning golden brown

9) Taste test- you may need to add more Paprika, Salt or Pepper

10) Sprinkle with Parsley and stir through. Serve Hot with a Side Salad or freshly cooked Greens.

So Simple Pumpkin Spice Cookies

These are the easiest Pumpkin Spice Cookies you will ever make! When I was a working gal, I loved to bake but oftentimes looked for shortcuts to make my life a tad easier. So whether you've got a hectic work schedule or you just like simple recipes, this should work for you!

Last year, I brought these into work for our Thanksgiving Meeting and they disappeared within minutes! They are perfect for your Fall / Autumn Party!

INGREDIENTS:
1 (18oz) box Spice Cake Mix
1 (15oz) can Solid Pack Pumpkin
1 cup Chopped Walnuts
1 cup Cream Cheese Frosting (for Vegan, see my recipe!)

METHOD:
1) Preheat oven to 350 F
2) Line cookie sheets with parchment paper
3) In bowl, combine Spice Cake Mix and Pumpkin with fork until well mixed
4) Stir in Walnuts
5) Drop by tablespoonfuls onto baking tray, with about 1" between each cookie. Do not press down, but try to be neat (how you drop them is how they'll appear once cooked!)
6) Bake for 12-15 minutes or until tops of cookies feel just set
7) Remove from oven and cool on cookie sheets for 5 minutes before transferring to wire racks.
8) Allow to cool completely and then drizzle with Cream Cheese Frosting to serve!