Tuesday, April 30, 2013

Nine-Layer Vegan Bean Bake


This is a recipe I just created the other night from canned items I had available in the pantry, since I was in a hurry, and wanted to eat ASAP! I just threw it together and it was a delicious spur of the moment creation and dinner (if I don't say so myself).

Give this vegan bake a try for yourself or enjoy with your family and friends!

Prep Time: 10 Minutes
Bake Time: 15 - 20 mins. 

Pre-heat oven to 350 degrees.

1 can of Org. Re-fried Pinto Beans
1 can of Org. Black Beans (drained)
1 can of Large Black Olives (drained and sliced)
1 1/2 cup Mozzarella 'Daiya' Cheese
1 cup sliced Org. Baby Bella Mushrooms
1 1/2 cup Org. Baby Spinach (Fresh)
2 Large Avocado's sliced


1. In an 8x8 baking dish begin layering your ingredients in this order:

1.) Refried Pinto Beans - spread on bottom of pan evenly.
2.) A couple dashes of cheese
3.) 1 can of Black Beans carefully spread over cheese
4.) A bit more cheese
5.) Spinach
6.) A bit more cheese
7.) Chopped Mushrooms evenly arranged
8.) Chopped Olives evenly arranged
9.) Sliced Avocado

-Top with the remaining cheese -

2. Pop in the oven for 15-20 minutes to give time to heat up all the layers - don't let the cheese burn...Watch the pan during the last 5 minutes, take it out if cheese begins to burn.

I served this recipe with my GF and Vegan Red Lobster 'Cheezy' Biscuits.


Please leave your review below in the comments!

Wednesday, April 24, 2013

Red Lobster 'Cheezy' Biscuits (GF and Vegan)

These biscuits are one of my favorite 'indulgences' when I want something "cheesy"! They would be perfect as a quick snack, or double the batch,                   and make enough for a nice addition to the family dinner.

                                                  ~ Enjoy ~

                       Pair with my vegan Tomato Bisque Soup recipe!

Serves 12

I started this recipe by creating my own mix - most recipes called for Bisquick Mix - here is my vegan Bisquick Mix Recipe to use for the                                                       biscuits:

Vegan 'Bisquick' Mix:

4 cups All-purpose gluten-free flour
8 tsp. Baking Powder
1 tsp. fine sea salt
4 tsp. sugar of choice
1/2 cup vegan butter

1. Measure out the flour, baking powder, salt, sugar, and shortening into the same bowl.
2. Mix ingredients together with hand mixer with large bowl or food processor. The mix will look like a coarse meal.
3. Store mix covered either in the refrigerator or cupboard.

Red Lobster 'Cheezy' Biscuits:

2 1/2 cups Vegan 'Bisquick' Mix
1 cup vegan Cheddar Cheese (I used Daiya)
3/4 cup Non-Dairy Milk
2 Tbs. Vegan Butter (I used Organic Earth Balance)
1/8 tsp.  Garlic Powder
1/4 cup Vegan Butter
1/2 tsp. Garlic Salt
1/2 tsp. Dried parsley flakes
1 dash Himalayan sea salt

1. Preheat oven to 400 degrees

2. Combine Mix with Cheddar Cheeze, Milk,
2 Tbs. Butter (which has been melted in a small pot) and 1/8 tsp. Garlic Powder in a medium bowl. Mix until well combined.
(I used a wooden spoon and big bowl)

3. Drop approximately 1/4 cup portions of dough onto an ungreased cookie sheet.

4. Combine 1/4 cup Butter with 1/2 tsp. Garlic Salt, Parsley Flakes,
and a bit of salt
(Melted together on stove top) then - Brush this mixture over the tops of each unbaked biscuit.

5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. 

Serve warm!

                 We enjoyed ours with Joe's (My fiance)
                             fresh-made Rice Milk!