Jalapeño Cornbread Poppers

These are so good! Crunch on the outside, soft inside and a little spicy!

  • 1 c cornmeal
  • 3/4 c flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 tbsp sugar
  • 2/3 c almond milk
  • 1 jalapeño, minced
  • 1/2 c corn kernels
  • Olive oil spray

Preheat oven to 400.

Mix dry ingredients, stir in remaining until well combined.

Using a cookie scoop, scoop onto a sprayed parchment lined baking sheet.

Bake for 12 – 16 minutes until crispy on the outside.

Makes about 24.

Philly Cheesesteak Egg Rolls

These are inspired by Skinny Taste, concerted a vegan treat!!

  • Seitan, 1/2 lb sliced thin
  • Olive oil spray
  • Nacho sauce
  • 1 onion, sliced thin
  • 4 bell peppers, sliced thin
  • 12 egg roll wrappers
  • Preheat oven or air fryer to 400.
  • In a large skillet over medium heat, spray with olive oil, add onions and peppers and cook until soft. Chop into small pieces once cooked. Add the seitan and cook until it starts to brown, let cool slightly abs chop.
  • Place an egg roll wrapper on a cutting bowl, place a little nacho sauce in the middle, top with pepper mixture and seitan. Fold sides in the bottom and roll up tightly. Spray with olive oil and place on a parchment lined baking sheet. Repeat.
  • Bake for 10 – 15 minutes until crispy, turning a couple times.
  • Airfry at 370 for 4 – 5 minutes until crispy.
  • Serve with nacho sauce.
  • Serves 4 – 6.
  • Spanish Rice with Chorizo, Beans & Squash

    This is from Diana Henry’s Simple. I swapped out vegan chorizo and veggie stock to make it vegan. This is a hearty stick to your ribs dish and makes a LOT! I ended up freezing 2 quart bags for future emergency meals.

    • 1 tbsp saffron, soaked in 3 tbsp of boiling water
    • Olive oil
    • 1 large onion, sliced thin
    • 2 cloves garlic, crushed
    • 14 oz pumpkin or butternut squash, cubed into 1 inch pieces
    • 28 oz diced tomatoes
    • 1 tbsp smoked paprika
    • 1 tsp chili flakes
    • 14 oz white beans, rinsed
    • 1 quart stock
    • 1 1/2 c Spanish paella rice
    • Salt and pepper
    • 1/4 c parsley, minced
    • Lemon wedges

    Heat oil in a deep skillet, at least 12 inches, over medium heat. Add 1 tbsp oil and brown sausage, remove once browned. Add a little more oil and sauté the onions and garlic until soft. Add the squash, paprika, chili flakes and tomatoes and cook for 20 minutes, covered.

    Stir in the beans, stock and saffron water. Return sausage to the pan then pour the rice around the sausage and season well. Cook uncovered for 35 – 45 minutes until rice is tender stock is absorbed. Serve with parsley and lemon wedges.

    Serves 6 – 8.