Tag Archives: Daiya

Tasty Tamale Bake

So my first experiment with my new Cooking with Trader Joe’s Cookbook was quite the success. The only item I couldn’t buy at TJ’s was the Daiya cheese that was needed to veganize the dish but all the others were in their aisles.

Behold the very easy to make and quite delish Tamale Bake!

Soooo good. Seriously.

Tamale Bake

Ingredients (the Vegan Meow Mix version)

2 18 oz. tubes pre-cooked polenta, each tube sliced into 9 rounds

2 Tbsp olive oil

3 zucchini squash, sliced

1 (12 oz.) package Soy Chorizo

1 15 oz. can black beans, drained

1 15 oz. can pinto beans, drained

1/2 TJ’s Enchilada Sauce

1 cup Daiya Cheddar Cheese

1/4 cup fresh cilantro, chopped

Preheat oven to 350 degrees. Heat and oil skillet. Saute zucchini until soft (about 5 minutes). Add chorizo, stir, and remove from heat. Lightly oil a 9 x 13 inch baking pan (or use an 8 x 8 if making a half batch). Place the polenta on the bottom, overlapping as necessary. Sprinkle half each of the chorizo mixture, beans, enchilada sauce, and cheese. Repeat with the second layer. Cover and bake for 45 minutes until the cheese is melted and casserole is piping hot. Sprinkle cilantro evenly on top.



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Tofurky Pepperoni Pizza

I heard the rumors about a frozen pizza that pairs yummy Tofurky pepperoni with the even more yummy Daiya cheese. These rumors became fact as I was searching for something else entirely in the freezer cases on our weekly grocery shopping outing. I gasped, smiled, and I think maybe even clapped when I saw box on the shelf that promised to give me what I’d been missing for so long: the cheap (but tasty) frozen pizza experience.

While I was taking pictures of the box at home, Mawell decided the picture would be much better with him in it (of course).

"Hand me a slice, ma, and make mine with extra tuna."

So let me first say that this pizza did deliver on what I was hoping it would: it is indeed a cheap (but yummy) tasting frozen pizza. It will by no means take the place of the homemade pies we can make on our own. This is a nice, fast, lazy solution to a pizza craving, late night snacking, and after the bar sort of food. Having said that, it’s pretty good for what it is. The cheese does indeed melt (thank you, Daiya!) and the Tofurky is a nice pepperoni taste. My complaints, though, would be that there wasn’t enough cheese and that there was too much pepperoni (and it seemed to dry out a bit in cooking). Make no mistake, though, I’ll definitely keep on of these on hand to nosh when I just don’t feel like getting out the pizza stone.

It's not delivery, it's Tofurky.

Oh, and while I say cheap, let me make a note that at $8.99, this doesn’t equal cheap at checkout. They have 2 other varieties including a cheese only and also an italian sausage and fire roasted veggie version. I think in the future I’ll just buy cheese so I can throw on my own toppings. Overall, would I do this again? Oh yes.


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“Hamburger” Helper and Ice Cream (Or Preggo Food)

So, this being pregnant business has been interesting for a number of reasons. Yes, there’s the weight gain, the morning (afternoon and evening) sickness, and the mood swings (as if I wasn’t emotional enough?!). The one that’s taking the trophy for the “Oh Dear Goodness When Does the First Trimester End?” award, though, is the cravings — namely the cravings on the non-vegan variety. The one I’ve had pretty consistently has been craving Hamburger Helper (and McDonald’s Filet o’ Fish but let’s not even go THERE). I lamented this via my Twitter account and my pal, Mylene, over at My Face Is On Fire was sweet enough to send me this link to a vegan friendly (and much healthier) version of Hamburger Helper! After craving it for about the fifth day in a row, I gave this recipe a whirl!


It’s been quite some time since I’ve had Hamburger Helper (and Kit Kat has never had it in his life), but I do know that this version contained far less ingredients than what’s listed on the side of the store bought box! I followed the recipe for the most part but below is exactly what I did and what brands I used to make this yummy dish.

Healthier Hamburger Helper

1 pound elbow macaroni, cooked and drained
1 package burger-style crumbles (I used Smart Ground Mexican Style)
1 can tomato sauce
1/2 cup soy milk (I used Tempt hemp milk)
1 cup vegan cheddar shreds (I used Daiya Cheddar)
1 teaspoon cumin
1 tablespoon chili powder
1 tablespoon of hot sauce

Cook the macaroni, drain and set aside.

In a saute pan over medium heat, mix together veggie burger crumbles, tomato sauce, hot sauce and spices.  Add “milk” and “cheese”, stirring until smooth.

Mix in macaroni and cook until just thickened.

The only change I think I’ll make next time around is to add even more cheese. I actually doubled what the recipe called for initially but I like cheesy so I think I could go for at least a 1/2 cup more. And I might add some nutritional yeast, you know, just for kicks. 😉 Outside of that, it was pretty gosh darn good and Kit Kat said he would definitely do it again. I told him that was good because it’s what’s for lunch tomorrow since this recipe made a TON. hee hee

The fact it made a ton is good though because when this pregnant gal gets hungry it’s bottom of my stomach hungry. I want food and I want it NOW. There have been times at work where I swear I was going to chew my arm off waiting for the lunch hour to arrive.

Also, I have no idea if pregnant women crave ice cream and pickles because I craved those both before the little Dot took over my body so it’s hard to say. Still, I present to you the yummy dessert that was our Sunday night sundae.

Where's the cherry?

This sundae totally hit the spot. It’s made with Tempt Vanilla Bean ice cream, bananas, strawberries, chocolate sauce, Let’s Do Confetti Sprinkelz and topped with Soyatoo vegan whipped cream. Completely delish.

Did any of you vegan moms have particular cravings? And what did you make to meet those urges? Please do share!



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My two new favorite loves are products by Gardein and anything I can put Daiya cheese on. Tonight was a color me happy night as both were in the mix. We fired up the grill and threw on these:

I really love these but do find I need to slather on more BBQ sauce for a bolder flavor.

Dinner was made complete with baked potatoes covered in Daiya cheddar and a dollop of Earth Balance:

No dinner would be complete without dessert! I whipped up a batch of Classic Chocolate Chip cookies ala Sarah Kramer’s cute little travel cookbook Vegan a Go Go:

Off for a glass of vino now!



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Amy’s Macaroni and Cheeze

I am in complete love with a frozen dinner. You read right, I did indeed say a frozen dinner. I never thought I’d utter the words “love” and “frozen dinner” in the same sentence but never say never, my friends, because I am indeed head over heels in love with Amy’s Rice Macaroni and Cheeze. This stuff is simply amazing!


Take a good look at the picture on the box because that is truly what this yummy dish looks like after it has been prepared. Warm, creamy, and downright cheesy! It’s made with Daiya cheddar cheese (that yummy stuff is a post for another time, but soon!) and could easily fool anyone into believing that it’s actually dairy by its look and taste. I actually got some raised eyebrows at work while I was warming this up today. The looks that said “Hey, isn’t that girl a Vegan?!” Someone even marched over, picked up and box and started reading ingredients. 😉

So if you ever take any recommendation from me, please take this one: Go out and get some of this NOW! It’s super noms and you will not regret it. Oh, and extra special love to my pal, Keri, over at I Eat Trees for introducing me to this tasty little number. Keri, you are in the running as my new BFF for this. 😉


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