Follow Your Heart VeganEgg Frittata

  
Woo hoo! Finally found the VeganEgg at a local grocery. Now what? It has been almost two decades since I cooked with eggs. Also, I have read reviews that this product will mimic the texture of eggs, but not the full flavor. Okay. So make something with egg that has its own personality. Frittata!

  
I had never made a frittata, but knew they are considered simple. A quick search of recipes gave me confidence I could pull this off. But, first, I had to make sure my pan could go from stovetop to oven without melting. An important piece of the recipe. Another quick internet search. Luckily, mine can. I based the recipe on the size of my pan that is not super big. What you will need:

1/2 an onion, sliced thin in half circles

1/2 a red bell pepper, seeds and stem removed and sliced thin to match the onion

4 mushrooms, sliced thin

2 kale stalks, stems removed and torn into smaller pieces

1/2 tsp avocado oil

1/2 tsp liquid aminos

2 shakes pepper

4 eggs worth VeganEgg; 8 TBS and 2 cups water, follow package instruction

Preheat oven to 450. Sauté at medium all but the VeganEgg until soft. Add VeganEgg and stir together. Make everything flat and raise burner heat to medium high. Let cook until the sides are pulling away from the pan. Move pan to oven and cook until top is browning.

After pulling from the oven, I decided to sprinkle with shredded mozzarella.

  
I was not disappointed. I think next time I will add some nutritional yeast. It was good, but from the veggies. The VeganEgg will benefit from more spices. This was Yummers though!

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Daiya Cheezy Mac

  
Yummers! If you like Daiya cheese and miss the days of easy mac and cheese, this is wonderful. I have only tried the cheddar style so far, but was not disappointed. Gluten free and a packet of ready to go cheese makes for a wonderful and easy treat. I say treat because it is high in calories. A side dish or snack to share for sure.

Peanut Stew

  
Okay, this is one of the yummiest things I have ever made. Especially in my standard sized crockpot. I adapted from what is often called West African Peanut Stew, but I changed several things and this is not really the same thing. What you will need:

2 cubes low sodium vegetable bouillon 

1 medium red onion, diced

Thumb sized piece of fresh ginger, peel with a spoon edge and mince

2 TBS minced garlic

1 tsp sea salt

1 bunch red or rainbow chard, stems removed and torn into pieces

2 medium yams, diced

¾ cup smooth peanut butter

8 oz can tomato sauce

1 tsp hot sauce

16 oz can small red beans, drained and rinsed

Optional: Serve with brown rice

Place everything in a crockpot, add enough water to cover contents, five to six cups. Cook on low for at least eight hours. Add more hot sauce if wanting more spice. Yummers!