Vegan 5-layer taco dip!

Yum yum!

Layer in a casserole dish:

Non-fat refried beans (warm them first!)
Diced tomatoes
Chopped black olives
Chopped lettuce
Vegan sour cream

Sprinkle with vegan cheddar!

Serve with chips :)

With love,
<3thehappyinsomniac

Sweet n' HOT

Sauce:
1 can chunked pineapple
1/2 can cold water with 2 Tablespoons cornstarch mixed in
1 Tablespoon chili powder
1 Tablespoon chili paste.

Mix pineapple, chili powder & paste in a saucepan, bring to a boil. Add the cornstarch mixture to thicken.

Serve with rice noodles or grilled tofu, or both!

<3thehappyinsomniac



<3 The Happy Insomniac

Oatmeal Energy Bites

1 tablespoon of Adams Peanut Butter
Instant or rolled oats
Carob Chips
Cinnamon powder
*optional dark chocolate Cocoa Powder

In a bowl, add oats to 1 tablespoon of peanut butter until it reaches a cookie dough type consistency. Fold in chocolate chips and sprinkle with cinnamon powder.

Roll in dark chocolate powder if you wish, creates a "truffle" type look.

Makes approximately 3-4 energy balls at about 40 calories each.

Other good additions are raisins & chopped almonds.

Happy cooking!
<3 The Happy Insomniac

Manicotti deliciousness...

So Sunday was Father 's day. As many of you have probably guessed, I have started dieting hardcore which means my recipes for vegan delight must wait until my boring rabbit food diet is through.

But, even the best dieters know, you can't be good 100% of the time so I whipped up a Italian favorite in celebration of Jake being a wonderful daddy and boyfriend. Good job baby :)

Vegan Manicotti

Dry, uncooked Manicotti shells (check the label!)

Red pasta or spaghetti sauce

Shredded mozzarella

Filling:

2 cubes extra firm tofu

4 tablespoons chopped garlic

2 teaspoons salt

2 tablespoons of Italian Seasoning

1/4 cup shredded vegan mozzarella

In a bowl, use an electric mixer to whip together all of te filling ingredients. They should become creamy. Load into a gallon size ziplock bag and cut off a corner to create your own little makeshift pastry bag.

Fill each manicotti shell (half on one side, half on the other), and lay them 1 layer deep in a casserole dish. When all the shells are filled, cover with a layer of spaghetti sauce and sprinkle with "cheese".

Bake at 350 degrees for 40-50 minutes.

Serve!!!

With Love,

<3thehappyinsomniac

Summer Reading List

The last BOOK BOOK I read was over Memorial Day weekend, and I didn't even finished it. One of those fluff books, you know? Romantic, enduring lead character, but a mysterious shawl that kills people? That kind of crap.

It's been ages since I actually picked up a book book that hasn't involved how to cook vegan, so it's become my summer quest.

First book:
Miss Peregrine's Home for Peculiar Children

By Ransom Riggs

I'm half way through, and can't put it down! And BONUS, it has pictures! Ill review it when I'm finished, but it's looking very, very promising!!! :)

What are you reading this summer?

With Love,
<3 The Happy Insomniac

Super Fast Dijon Dressing

2 tablespoons REAL Dijon mustard
2 teaspoons water
Sprinkle of pepper

Combine and mix well with a fork. Totally kills a craving for spice! Yes!

With Love,
<3thehappyinsomniac


<3 The Happy Insomniac

Just in the Nick of time Cabbage Salsa; Guest Blogger: Laurie Neal

Guest Blogger for Today; Wednesday, May 29th:

Laurie Neal (Mi mama!) and her "Just in the Nick of time cabbage salsa!"

Enjoy!

"This is a truly personal taste cabbage salsa using relatively quick ingredients. Remember when you add an acid (like lime juice or vinegar) and/or salt, it causes the cabbage to lose liquid, wilting it. So you want to be cautious about adding too much of either.
This past weekend, for the family South of the Border Eat- A -Thon, I made:

Just in the nick of time cabbage salsa

2 bags angel hair cabbage shreds
chopped red onion (about a 1/4 cup, more if you wish)
pickled jalapeno from can or jar (we are wimps so I chopped up 3 slices)
1 bunch cilantro (take off the stems and wash REALLY well, cilantro always seems to have a lot of dirt in it)
small tomato chunks (optional, however many you want, nice color)
lime juice
kosher flake salt

Now, throw everything into a bowl except the lime juice and the salt. Then I squeezed 6 small limes, added a little of the jalapeno juice from the jar and put in, oh, maybe 1 to 1-1/2 teaspoons of salt in on top of the other ingredients and tossed. If you want to use it fairly quick, leave it at room temp for a short period of time, say 15 minutes, then taste. If you have time, put it in the fridge for a longer time. Taste and adjust to personal preference. You are always better off to start light with peppers, salt & lime and adding more or you end up throwing it out and starting over because it is too strong.

Oh and maybe when you do it, you want to write down your ingredients so you can do it again. This is great for tacos (particularly fish) or with chips or nachos."


<3 The Happy Insomniac