'Win It' Wednesday: 'Kiss Me, I'm Vegan' Apron

Here's a few things that will go together. 1.Grilled Portobello with Basil Mayonnaise Sandwich Ingredients 13 cup balsamic vinegar 14 cup olive oil 1 tablespoon minced garlic 6 portobello mushroom caps 12 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon lemon juice 2 tablespoons chopped fresh basil 6 kaiser rolls split toasted 1 tablespoon butter 6 leaves lettuce 6 tomato slices Directions 1. Preheat an outdoor grill for medium heat and lightly oil the grate. Whisk together the balsamic vinegar olive oil and garlic in a small bowl. 2. Arrange the portobello mushrooms gillside up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture and allow to marinate for 3 to 5 minutes. 3. Place the marinated mushrooms on the preheated grill gillside down. Grill mushrooms until tender brushing both sides of the mushrooms with the remaining marinade about 4 minutes on each side. 4. Mix the mayonnaise dijon mustard lemon juice and basil in a small bowl. Butter the toasted kaiser rolls then spread with the mayonnaise mixture. Divide the mushrooms lettuce and tomato slices evenly to make 6 sandwiches. 2. Tempting Vegan Barbecue Ribs Ingredients 23 cup of water 2 Tbl spoons soy butter 3 Tbl spoons peanut butter 8 Tbl spoons wheat glutenwheat gluten 7 Tbl spoons nutritional yeastnutritional yeast 9 Tbl spoons whole wheatwheat flour 1 cup BBQ sauceBBQ sauce spices to taste onion powderonion powder garlic powdergarlic powder paprika etc Directions Preheat oven to 350 degrees F. Heat soy butter and add the peanut butter mixing it so that it's consistent throughout. Mix the wheat gluten nutritional yeast wheat flower and spices in a dry bowl. Add the water and knead until almost all of the dry powderdry powder is absorbed. Do not overknead. This dough is really sticky. Form the dough into a flat shape about onehalf inch thick. Add onehalf of the peanut butter mixture to the top of the flattened dough. Use your fingers to poke the peanut butter mixture deeply into the dough. Do this for about 30 seconds. Turn the dough over and pour the remaining half of the peanut butter mixture onto the dough again using your fingers to poke into the dough. Use a pizza cutterpizza cutter to cut onehalf inch strips of dough. Make them as long or as short as you like them. Lay out on a lightly oiled baking panbaking pan. Bake for about 10 minutes. After 10 minutes use a spatulaspatula to turn the "ribs" over. Spoon or brush on BBQ sauce and return to the oven. Bake for another 5 minutes. Remove and turn the ribs over again. Spoon or brush on some more BBQ sauce. Bake for another 5 minutes. Remove and enjoy your hot sweet and sticky "ribz!" Makes enough for four. and Last but not least! 3. The Vegan Banana chocolate "milk" shake. Ingredients 1 Large Banana chopped and frozen 34 cup Vanilla Soymilk Light 3 tbsp. Special Dark Cocoa 14 tsp Vanilla Extract 60 grams strawberries Directions Place all ingredients in blender blend until smooth and serve immediately. Number of Servings 1 ENJOY YOUR TASTY MEAL!

"Honey" BBQ Polenta Kabobs Slice a polenta log like Melissa's into 12 inch slices. Then cut into fourths can also use tofu. On a skewer alternate polenta with desired veggies. Brush with olive oil and place on grill. Baste with BBQ sauce recipe belowgrill until polenta is crisp about 7 minutes. Turn and baste the other side grilling for another 57 minutes. 3 dried or canned chipotle peppers 1 cup hot water 1 tablespoon minced garlic 1 12 cups tomato paste 1 cup apple cider vinegar 12 cup shoyu or tamari soy sauce or Bragg's liquid aminos? 12 cup molasses 1 cup Madhavas Amber Agave Nectar 14 cup mustard 2 teaspoons dried basil Pinch of salt Freshly ground black pepper to taste 1. Soak the peppers in hot water for 15 minutes. Drain and discard the liquid. 2. Put the peppers and all of the remaining ingredients in a blender and blend until smooth. Taste and adjust the seasonings adding more molasses if you prefer a thicker sweeter sauce. The sauce will keep in the refrigerator covered for up to a week. I haven't tried this recipe yet but I plan to on the 4th!

My favorite is baked beans. I had this recipe I made prevegan days it included bacon but now I don't include it and made it vegan! It is a can of regular plain vegetarian baked beans butter beans drained and rinsed and kidney beans drained and rinsed with some bbq sauce and dry mustard. Yum! Can't have a bbq without it!

Vegan Berry Cobbler! What you need 1 13 cup flour 2 tablespoons sugar 1 teaspoons baking powder teaspoon salt cup canola oil cup almond milk cup sugar 2 tablespoons flour 1 teaspoon ground cinnamon 2 cups fresh or frozen strawberries 2 cups fresh or frozen blueberries 1 tablespoons sugar to sprinkle on top Vegan Whipped Cream What you do 1. Preheat the oven to 375 degrees. In a small bowl whisk flour sugar baking powder and salt. In a separate small bowl whisk oil and milk then add to the flour mixture. Mix with a wooden spoon until thoroughly combined but do not overmix. 2. In a mediumsized bowl whisk together the sugar flour and cinnamon then add berries. Toss until berries are coated with sugar mixture. 3. Pour berries into a 9inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon scoop lumps of dough on top of berries. 4. Brush the top of the dough with extra almond milk and sprinkle liberally with sugar. 5. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes for even baking.

Kung Fu Tofu Nice Basmati Rice Ingredients 1 package of firm tofu 2 cups of basmati rice 45 carrots 12 heads of brocoli 4 tomatoes 1 clove of garlic 1 onion 1 cup peanuts Sesame seeds Soy sauce Peanut sauce Salt Pepper Garlic salt Any other vegetables or condiments of your choosing Steps 1 Cook rice on stove according to package instructions 2 In separate deep pan poor a little olive oil and set on low heat. 3 Drain tofu. Use towel to absorb the water. 4 Peel and cut carrots into diagonal rounds and toss in pan. 5 Break up brocoli head and toss in pan. 6 Chop up onions into approximately 1 inch pieces and throw in pan. 7 Start to pour in a little bit of soy sauce and salt and pepper if desired. Also adjust the stove heat depending on the speed the veggies are being cooked. Continue to do both of these through out recipe. 8 Cut up tomatoes also into 1 inch pieces and toss in pan. 9 Mince garlic and add to pan. 10 Add peanuts to pan. 11 Cut up tofu into 1 inch pieces and toss in the pan. 12 Pour peanut sauce and soy sauce into pan for tofu to soak up the flavor and as desired. 13 Shake a sprinkle of sesame seeds into the pan. 14 When vegetables are all cooked and tofu is flavorful serve hot and fresh with cooked basmati rice and add some more sesame seeds and seasonings if desired. Enjoy!