Tag Archives: no meat

Mock Buff Pie Hole Stuffer (Mock Buffalo Chicken Pizza – NO MEAT!)

mockbuffalopizza2
MEAT-LESS, But, You Wouldn’t CARE! Healthier Game Day Recipe

Sauce
2T Ken’s Ranch Dressing
1/4tsp Garlic Powder
1/16tsp Sea Salt
1/8tsp Pepper

Buffalo Cauliflower
A lil under 1/2 Frozen Bag Chopped Cauliflower
– Sprinkle Sea Salt (Optional)
– Sprinkle Grated Parmesan Cheese (Store Shelf Kind)
– Light Sprinkle Paprika (Optional)
– Sprinkle Pepper or Light Sprinkle McCormicks Montreal Steak Season
Buffalo Sauce:
2T Buffalo Sauce (We use store brand, NOT FRANK’S)
2T Louisiana Sauce
1/3T Butter (Optional. I will skip next time!!!)

Toppings:
Celery, cut 1/3 long way, then minced (To desired Amount)
Red Onions, sliced (To desired Amount)
Jalapeno, mincedBARELY, a few spaced evenly
Shredded. Moz. Cheese (Or Cheese of Choice)
Another Sprinkle Parmesan Cheese

For Cauliflower, I Butter Flavored Cooking Sprayed pan. Lay ouy Cauliflower. Season LIGHTLY with Sea Salt, Grated Parm., Pepper, Paprika. Bake. (You can very well microwave, or cook in skillet, and toss with seasons. I liked baking.). Toss Cauliflower with Buffalo Sauce.
I brush, LIGHTLY/BARELY, outer crust of upper crust, then entire bottom with Extra Virgin Olive Oil. Brush Ranch Sauce on top. Lay on desired amount of Buffalo Cauliflower. Add toppings. Cheese. Then Sprinkle a little Parm. Cheese (Be sure to sprinkle around outer crust!). Bake according to directions (I do minimal time, if that).

Optional to sprinkle crumbled Blue Cheese on top. Or serve Blue Cheese Dressing on side. A little Grated Carrot, as topping, is optional, as well.
mockbuffalopizza1
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Vegi Stack (Meatless Vegetable Bake)

vegetablestack
MANY Variations (Below) to this dish. Never boring! Get your Vegi Eat On!!!

Zucchini, sliced long & thin (Like Lasagna Noodles)
Grated Parmesan Cheese (Store shelf kind)

Tomato Slices:
Extra Virgin Olive Oil
Lemon Juice (Fridge concentrate kind)
Sprinkle with:
Sea salt (Lightly)
Garlic Powder
Fresh Basil, minced
Dried Oregano
Dried Parlsey

Crema Sauce:
1/4c Crema Mexicana (Sour Cream/ Ricotta may work, yet to try)
1/4tsp Pepper
A smidge shy of 1/4tsp Sea Salt
1/4tsp Garlic Powder
1T Dried Parsley

Sautee:
About 1/2T Extra Virgin Olive Oil
1 Onion
1 Garlic Clove, minced
1-2 Green Pepper
1-2 Red Pepper
1 Celery, cut long way, slice
1/2c – 1c Mushrooms, chopped

Slice Tomatoes (I used Sunny and Reg. I threw in sliced cherries to fill gaps. All tomato types work.). Brush LIGHTLY with Lemon Juice- LIGHTLY! Then, LIGHTLY brush with Extra Virgin Olive Oil. Then, season with rest of ingredients listed under Tomato Slices. PLACE IN FRIDGE TIL USE (I like to give them at least 20 minutes to marinade).
Mix Crema Sauce. Set aside.
Preheat Oven to 450.
In skillet, add Olive Oil.  Sautee everything under Sautee.
Slice Zucchini, long and thin.
Butter Flavor Cooking Spray a baking dish.
Then layer in til gone:
Layer of Zucchini slices.
Brush Zucchini with Crema Sauce.
Top with Sauteed Vegis.
Top with Tomato slices.
Sprinkle with Grated Parmesan Cheese.
Repeat til gone. (I got 3 layers)

*** VARIATIONS ***
We loved this Meatless Vegetable Stack. Kids LOVED it! Was DELICIOUS, as is. But, here are some variations: 
You can use Lasagna Noodles. (You can then slice and quarter Zucchini and add in with sauteed Vegis).
You can layer with Mozarella Cheese OVER Tomatoes and UNDER Parm. Cheese.
You can use a good Spaghetti Sauce (Or Alfredo) and mix in with sauteed Vegis, simmer a bit.

Leave above recipe, as is. Add in 1-2T Tomato Paste into sauteed Vegis.

Seasoned Tomatoes, Pre-Cooked:
seasonedtomatosliced
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Bean Rolls (Meatless Bean Rolls)

Bean Rolls


WISHBONE! Italian Dressing Pkt. (Use Wishbone!)
1-2 can Black Beans, drained (I used 2)
1-2 can Black Eyed Peas, drained (I used 2)
1c canned Southwestern Corn, drained
2 Romas, diced
1 sm.-med. Onion
1/2 Green Pepper + 1/2 Red Pepper
3T Jarred jalapenos, rough chop
1/4c Fresh Cilantro, chopped

1tsp Extra Virgin Olive Oil
1T+1tsp Red Wine Vinegar
1.5T Lime Juice (Concentrate kind)
1/4tsp Dried Dill
1/2tsp Chili Powder
1/4tsp Sea Salt
1/4tsp Pepper
1/2tsp Garlic Powder
1/4tsp Cumin
1/4tsp Sugar
1/4tsp Coriander

Butter Flavor Cooking Spray Crock. Add all ingredients. Cook on low for about 4, or so, hours. Add to Egg Rolls or Taco Shells. Top with Shredded Chedd. Cheese and a little Sour Cream. Heat skillet. Spray with butter flavor cooking spray. Brown all sides.
You can also top over chips. Or, do as I do… Add to bowl with a little cheese, sour cream, a little salsa, top with croutons (I used Texas Toast Seasoned). Or Stuff into bell peppers. Bam! Done! You’re welcome.
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