Sleepaway Camp Surprise

If you have ever seen the fabulously awful movie, Sleepaway Camp (1983), you already know the "surprise." I shall reveal said surprise after the recipe, so if you haven't seen the film and don't want the surprise ruined, don't scroll down past the recipe.

Sleepaway Camp (1983)

Sleepaway Camp is a film that defies explanation or definition. It's just terribly, terribly bad. But it's so much fun to watch (seriously, it is!) it has a cult following almost on par with the Evil Dead trilogy. The original film (along with it's equally terrible predecessors) has it's own website. And the star of the film, Felissa Rose, is a frequent guest of honor at horror conventions all over the world. A Sleepaway Camp Reunion in 2001 pulled hundreds of fans who came to get a glimpse of the cast and have their t-shirts and memorabilia autographed.

In honor of Sleepaway Camp, and just good ol' summer camp food in general, I am posting a very simple, but delicious broccoli and rice casserole that is reminiscent of camp cafeteria food, but way tastier.

The recipe comes from the cookbook, The Compassionate Cook: Or, Please Don't Eat the Animals, which I was fortunate to find on the Half Price clearance rack for two dollars. Woo hoo!

BROCCOLI AND RICE CASSEROLE
from The Compassionate Cook: Or, Please Don't Eat the Animals!

"The nutritional yeast gives this casserole a 'cheesy' quality, the broccoli gives it color, and the spices give it pizzazz."

1 10-ounce package frozen broccoli florets, or 1 bunch fresh, cut into pieces
2 cups white rice (I used long-grain brown rice)
1/2 cup (1 stick) margarine (I used Earth Balance buttery spread)
1/2 teaspoon salt
1 tablespoon soy sauce or tamari
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
Pinch of turmeric
I cup of nutritional yeast flakes
Salt and pepper, to taste
Pinch of paprika

• Steam the broccoli, about six minutes.
• Prepare the rice according to package directions.
• Spread the cooked rice evenly over the bottom of a 9x13" baking dish.
• Sprinkle the broccoli over the rice and set aside.
• Preheat the oven to 350 degrees.
• Melt the margarine in a medium frying pan over low heat.
• Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, then whisk in the boiling water, salt soy sauce, garlic and onion powders, and turmeric. 
• Cook the sauce until it thickens and bubbles, then whip in the yeast. 
• Add salt and pepper to taste.
• Pour the sauce over the broccoli and rice, sprinkle the top with paprika, and bake for 15 minutes. 
• If desired place pan under broiler for a few minutes until the sauce is browned and crusty.

Okay, are you ready for the surprise?

Are you sure you're ready?!

Don't scroll down if you haven't seen the movie and don't want to ruin the ending!

That's your warning!

SPOILER ALERT!!!!!

Here it comes...

Surprise! It's a weenie!
(A vegan one, of course.)

In the final scene of Sleepaway Camp, a twist is revealed. Angela, our heroine, has killed a boy and is crouched over the body. When she is approached by two camp counselers, she stands up, stark naked, to reveal that she has a dong, is a boy, and has been a boy from the get-go. She is also, naturally, the murderer. It's nonsensical gender-bending horror hi jinx like only the 80s can produce!

And, as a very special treat to my readers, I give you this...

Mexican Shepherd's Pie

I was recently lamenting in the Herbie Parents Facebook Group that my daughter is getting sick of all my usual dishes. She told me last week that she never wants to eat tofu scramble "EVER again.!" In her defense I do make it a lot, like a lot-lot. I can't help it! Isa Chandra's recipe over a stovetop-heated corn tortilla with a bunch of fresh guacamole on top is the greatest breakfast known to mankind.
Anyhoo, the point is that I requested new recipe ideas in Herbie Parents and I got a lot of great suggestions in return, including a recipe called "Katie's Mexican Tamale Pies," from the Chocolate-Covered Katie blog.
I am far too lazy to make teeny pies out of anything that isn't sugary sweet and/or doused with chocolate, but I definitely liked the looks of this recipe. So, I took the basic idea of the recipe, tinkered with it and added a a few new things, then casseroled the whole thing and topped the finished product with guacamole.
The verdict from my five-year-old? Total success! She loved it. I hope you will too. Special thanks goes out to my peeps in Herbie Parents for this one!!

1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can diced tomatoes
1 small package frozen corn (about 2 cups)
1 12-ounce package LightLife Smart Ground
2 tablespoons Homemade Taco Seasoning (or more, to taste)
1/4 cup vegetable broth, or water
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 2/3 cups water

• Preheat oven to 350 degrees.
• Place the beans, tomatoes, corn, SmartGround, taco seasoning and broth into a large pot and cook over medium heat, stirring occasionally, until corn is thawed and all ingredients are well-seasoned. Taste, taste, taste to make sure it's perfect. 
• While your filling is warming up, go ahead and prep your polenta topping. 
• Mix the cornmeal, salt, garlic powder and water in a medium saucepan and cook over medium-high heat, stirring frequently, until boiling. Then, reduce the heat the low and allow the mixture to simmer until thickened, still stirring frequently.
• Spray a medium-sized casserole dish with a light coating of oil. Place your bean filling into it, then top with the polenta, spreading it evenly over the top.
• Bake for 45 minutes.
• Remove from oven and allow to sit for five or ten minutes, until bubbling stops around the edges.
• I highly recommend that you whip up some homemade guacamole while your casserole is cooling. It tastes A-M-A-Z-I-N-G on the top!
• The next time I make this, I will probably throw in some onions and fresh cilantro, or maybe some fresh homemade pico de gallo. I think any or all would be fantastic additions! I just didn't have any on hand tonight.
• Enjoy!

P.S. I know Mexican Shepherd's Pie is a dorky name, but I couldn't think of anything else to call this dish. It looks remarkably like a shepherd's pie when you cut into it! Check this out...

Simple Stick-To-Your-Ribs Lasagna

I pulled this creation from thin air yesterday when I wanted a hot, hearty meal but I didn't want to do a lot of prep (i.e. chopping veggies for half an hour). I wasn't sure how it was going to taste, but it smelled amazing as it bubbled in the oven, and the entire family gobbled it down like it was chocolate lava from the Alps. It was so delicious! And, quite honestly, I couldn't tell the difference between my version and the "real deal," even though I can admit that it's been a long time since I've tasted the real deal. Anyway, this would be the perfect dish for a non-vegan dinner guest or an omni potluck.
Put this one together when you're really hungry, and want some comfort food, but don't want to work too hard for it.

INGREDIENTS
9 lasagna noodles, prepared according to package directions then "shocked" with cold water
1 pound firm tofu, drained
1 jar of your favorite spaghetti sauce
16 ounces mushrooms, sliced
1 teaspoon olive oil (optional)
1/4 cup nutritional yeast
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

• PREP
•  First, you need to whip up the noodles. Easy enough. After you've drained them in the colander, just "shock" them by rinsing them off with some cold tap water until they're nice and cool. This will keep them from sticking together while you make your tofu ricotta.
• Preheat your oven to 400 degrees.
• Now, to make the tofu ricotta, you simply dump your drained tofu into a bowl and add the spices. Use a fork to smush the tofu and push in the spices. Just smush and stir until everything's combined. It only takes a minute or so. It should look like this - 

• Now you'll just layer your ingredients in a casserole dish like so.

1. little bit of sauce on the bottom
2. 3 noodles
3. little more sauce - paint it over the noodles with the back of a spoon
4. a third of the ricotta
5. a smattering of mushrooms
6. 3 more noodles
7. little more sauce
8. another third of the ricotta
9. more mushrooms
10. last 3 noodles
11. remaining sauce
12. remaining ricotta
13. remaining mushrooms

• Put it in the oven, uncovered, for 20 to 30 minutes, until mushrooms are cooked through and sauce is bubbling.
• Allow it to rest for about 15 minutes before cutting into it. 
• Enjoy!

Vegan Italiano

The Gluten-Free Vegan Italian

Nonna's Italian Kitchen

A Vegan Thanksgiving Feast

I hope everyone had a wonderful Thanksgiving Day yesterday! My mom wasn't able to visit, so it was just me, my husband and my daughter this year. It was also the first time I have ever been responsible for the entire meal, all by myself. I was a little bit nervous, but luckily I was able to veganize my mom's fantastic sweet potato casserole recipe, I made our old favorite Mac N Nooch recipe, along with some homemade bread, and I found some great packaged items to fill in the gaps. I completely forgot to roast the fresh organic corn I had bought, but oh well...

My pictures aren't too great, but you can get the idea. I took them in haste while my hungry family looked on with desperation in their eyes. They were all, "C'mon! Let's eat!" while I snapped away. I'm so mean.

MOM'S SWEET POTATO CASSEROLE

This stuff will change your life, I kid you not!

CASSEROLE

4 medium sweet potatoes, peeled, boiled, mashed and slightly cooled

1/4 cup vegan butter*

1/2 cup agave nectar (or brown sugar)

1/4 cup vegan creamer (I used Silk Hazelnut)

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

TOPPING

3/4 cup date sugar (or brown sugar)

1/3 cup vegan butter, melted

2 cups walnuts, chopped

1/2 teaspoon ground cinnamon

• Preheat oven to 350 degrees.
• Put all casserole ingredients together in a large bowl and stir until mixture is creamy. *If your potatoes have cooled completely, you may need to pre-melt or soften your butter. But if your potatoes are still warm the butter will melt nicely as you stir.
• Stir topping ingredients together in a separate bowl until all walnuts are coated.
• Place the casserole mixture into a deep 8 or 10-inch circular casserole dish. 
• Spread topping evenly across casserole.
• Bake for 45 minutes.
• Makes about 8 big servings.
• Enjoy!

NUTRITION INFO (per serving):
Calories: 316.1 / Total Fat: 22.3g (Saturated Fat: 4.2g, Polyunsaturated Fat: 12.4g, Monounsaturated Fat: 4.7g) / Cholesterol: 0mg / Sodium: 102.3mg / Potassium: 179.4mg / Total Carbohydrates: 28.2g (Dietary Fiber: 2.8g, Sugar: 15.3g) / Protein: 3.8g

OUTRAGEOUSLY EASY BIG BREAD
This is my go-to bread recipe. I've been making it for years. It's so fluffy and delicious, and requires very little (if any) kneading. And if you have a Kitchen Aid mixer with a dough hook, it's even easier!
Go HERE for the recipe.

CREAMY MAC AND 'NOOCH' CASSEROLE

Fantastic, creamy mac and "cheese" with a crunchy topping you can't resist.

Go HERE for the recipe.

HERB STUFFING WITH ITALIAN SAUSAGE

I used Arrowhead Mills Organic Savory Herb Stuffing. I prepared it as directed on the bag, but it came out a bit dry, so I added a quarter cup of melted butter. Once I poured some gravy on top, it was perfect!
I also lightly browned some of Tofurkey's fantastic Italian sausages and tossed them into the stuffing. It made a great "meat" entree for our table.

MASHED POTATOES WITH VEGETARIAN CHICKEN GRAVY

These mashed potatoes were so easy and really tasty! I purchased them at a health food store for only two dollars a box. Nice!

DESSERTS
I purchased three delicious pre-made pies from Sprouts Farmer's Market. We didn't go with the traditional pumpkin and sweet potato pies because I was doing this whole shindig all by myself (next year I'm going to look into pre-making and freezing homemade pies), but the cherry, strawberry with rhubarb, and dutch apple pies I snagged at just $3.99 each were totally vegan and absolutely delicious.

Well, I hope this gives you some inspiration for your next big holiday feast. See you at Christmas!

Cheezy Spinach and Mushroom Quiche

Yeah, yeah, I know... My quiche has fallen apart. I'm actually still working on perfecting this recipe, but it turned out really tasty last night, so I thought I'd go ahead and share what I've got so far.
The problem here was twofold:

1. I was impatient and didn't let it cool before I sliced into it.
2. I didn't properly press my tofu, so that added quite a bit of excess water to my quiche.

But, hey, if you don't mind this dish not looking so traditional, you can throw that tofu right in without pressing it, and start noshing on it as soon as it comes out of the oven. I won't judge. And it still tastes great! 

1 frozen vegan pie shell (I recommend Wholly Wholesome)
1 block extra firm tofu, drained/pressed/crumbled
1 cup vegan cheddar, shredded
6 large white mushrooms, sliced or chopped
1 cup loosely packed spinach leaves, chopped
1/2 red bell pepper, chopped
1/2 yellow onion, chopped
4 cloves garlic, finely minced
Handful of fresh cilantro, finely chopped
1/3 cup nutritional yeast
1 tablespoon paprika
1/8 cup low-sodium soy sauce
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon extra virgin olive oil
Salt and black pepper, to taste
1 cup cherry tomatoes, quartered - for garnish

• Preheat oven to 400 degrees.
• Place all ingredients, except garnishes, into a large bowl and stir until well-mixed.
• Spoon into pie shell and press with back of spoon until top is level.
• Bake for 50-60 minutes. Watch closely - don't burn your crust!
• Remove from oven, allow to cool at least 10 minutes.
• Top with chopped tomatoes.
• Makes 6 servings.
• Enjoy!

NUTRITION INFO (per serving, calculated with a whole wheat shell):

Calories: 365.7 / Total Fat: 23.7g (Saturated Fat: 7.1g, Polyunsaturated Fat: 4.3g, Monounsaturated Fat: 5.4g) / Cholesterol: 0mg / Sodium: 718.8mg / Potassium: 468.0mg / Total Carbohydrates: 26.2g (Dietary Fiber: 9.1g, Sugar: 4.3g) / Protein: 18.8g

Vegan Brunch: Homestyle Recipes Worth Waking Up For

The Global Vegan Waffle Cookbook

Are you sure that's vegan? Vegan clones of your favorite breakfasts

Country-Style Mac and "Nooch" Casserole

This delicious dish came about completely by accident when I was trying to make my classic Creamy Mac N "Nooch" Casserole and discovered that I had run out of soy sauce. Instead of dashing to store to buy some, I made a few adjustments and turned out what tastes like something you'd eat at a country barbecue picnic. It was really yummy! Give it a try.

1 lb macaroni noodles (quinoa elbows work great!)
1 1/2 cups unsweetened soy milk
1 cup veggie or no-chicken broth
1/2 cup vegetable oil (or whichever oil you prefer)
1 1/2 cups nutritional yeast ("nooch")
1 tablespoon liquid smoke
1/8 cup fresh or dried parsley (optional)

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon black pepper

1 tablespoon salt

1 box silken firm or extra-firm tofu

1/2 cup Japanese bread crumbs

5 slices of cooked vegan bacon, chopped
Dash of cayenne pepper

• Heat oven to 350 degrees
• Prepare noodles according to package directions.
• In blender combine all ingredients (except noodles, bacon and bread crumbs)
• Pour liquid mixture over cooked noodles and stir together. 
• Put the whole mess into a casserole dish and top with bread crumbs and chopped bacon
• Stick in the oven for 20 minutes.
• Remove and enjoy.

Quick & Easy Vegan Comfort Food

Gluten-Free Vegan Comfort Food

Quick and Easy Low-Cal Vegan Comfort Food

Creamy Mac N "Nooch" Casserole

 

Macaroni-and-cheese has been long revered as a comfort food. But, just because you're eating vegan, it doesn't mean you have to go without when you've had a crappy day, you have a big zit, or your favorite TV show has been canceled (r.i.p. King of the Hill). This dish is an amazing substitute for the old mac-n-cheese standard, and it's super quick and easy to make. Get your favorite pajamas, a warm comfy blanket and a good DVD ready, because you're really going to crave them once this comfort food feast hits your tummy.

CASSEROLE

1 lb. elbow macaroni noodles

1 1/2 cups unsweetened soy milk

1 cup water

1/2 cup low-sodium soy sauce

1/2 cup canola oil

1 1/2 cup nutritional yeast ("nooch")

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon black pepper

1 box silken firm tofu

TOPPING

1/2 cup Japanese bread crumbs

2 tablespoons Vegan Parmesan Cheese

1/4 cup vegan butter, melted

• Heat oven to 350 degrees
• Prepare noodles according to package directions.
• In blender combine all ingredients (except noodles and toppings)
• Pour liquid mixture over cooked noodles and stir together. 
• Put the whole mess into a big casserole dish.
• Stir toppings together in a separate bowl until well-mixed.
• Evenly spread topping onto casserole.
• Stick in the oven for 20- 30 minutes, until topping is golden brown.
• Makes 12 big servings.
• Enjoy!

This recipe is really versatile. You can add some roasted veggies to the mix before you stick it in the oven, or some cooked cauliflower or broccoli. I haven't tried adding veggie crumbles, but I'm thinking that might taste nice too. If you try it, let me know!