Mango Crisp

I absolutely love mangos. They're so juicy and sweet! This cobbler is sure to please.

You will need:

For Topping:
1/2 cup all purpose flour
1/2 cup quick cooking oats
1/3 cup sugar
1 t ground cinnamon
1/4 t salt
1/4 cup canola oil
2 T water
1/3 cup almonds or other nuts (optional, I did not use)

For Fruit Filling:
6-8 ripe mangos
1 T lemon juice
2 T all purpose flour
1/4 cup sugar
1/4 cup brown sugar

Other:
Earth Balance margarine (vegan margarine)
Vanilla Soy Ice Cream (I used So Delicious brand)


1) Preheat oven to 375 degrees

2) In a large bowl mix together all topping ingredients, first the dry, then the wet. It will look dry.

3) To make filling, peel and cut up mangos into chunks. Mix them in a bowl with lemon juice, flour (from filling list), and sugar (from filling list)

4) Place filling in 8 by 8 baking dish and cover with topping. Cut up Earth Balance margarine into small chunks and lay pieces all over the topping. This will help get it golden brown.

5) Bake about 30 minutes or until topping turns golden brown

6) Serve warm with ice cream

Portabella Burger with Special Sauce

For 2 sandwiches, you will need:

2 large portabella mushrooms
1 ripe avocado
1 tablespoon mayo substitute
1 1/2 tablespoon spicy brown mustard
1 teaspoon lime juice
garlic salt to taste
salt and pepper
olive oil
2 kaiser type rolls or buns
1 tablespoon olive oil
2/3 cup water
earth balance margarine (a trans fat free vegan margarine)


1) Preheat oven to 425 degrees

2) In a baking dish that has a tall rim, like this one:


Stir together 2/3 cup water, 1 tablespoon olive oil, mushrooms, salt and pepper.
Bake these at 425 for 20-30 minutes (baking time will depend on size of mushrooms) Start checking them at 15 minutes. They should be soft but not burnt!

4) Cut rolls in half or use buns. Coat with melted earth balance spread. Place them on baking sheet and put in the oven with the mushrooms. Keep your eye on these, they should get slightly brown and crispy but not burnt.

5) In small bowl, add avocado. Smoosh it with a fork. Add spicy brown mustard, mayo, lime juice and garlic salt to taste. Mix up and put aside.

6) When mushrooms are done assemble your sandwich, spread avocado sauce on top the mushroom. You can garnish with tomato, lettuce, etc. if you want but I like them with just the sauce.

Enjoy!

Leek Stew with Dumplings

This will take some prep time but is so worth it in the end! I found this recipe online and made several changes. You can use any collection of spices you want.

Ingredients:

canola oil or vegetable oil to sautee the veggies

3 leek stalks (use only the white, minus the very bottom, and about 2 inches of the green, but make sure to remove any brown spots. Discard the top. Cut the part you are going to use into rounds

1 large onion, chopped

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon dried parsley

bay leaf: optional, I did not have one

about 20 baby carrots cut into small rounds

3 celery ribs, halved lengthwise and chopped small

4 garlic cloves minced or 2 tablespoons of the jar kind

1/4 cup nutritional yeast

8 cups water

3 veggie boullion cubes

1 or more teaspoons of garlic salt

salt and pepper to taste


FOR DUMPLINGS:

2 cups flour
1 1/2 t celery salt (you really need this)
4 tablespoons canola oil
1/2 cup water
6 tablespoons almond milk


1) Bring 8 cups water to a boil and add boullion cubes. Stir to dissolve and reduce heat to low. Set aside.

2) Heat oil in large saucepan and add to it the onion, leeks, bay leaf, thyme, basil and parsley. Cook about 10 minutes until veggies become translucent but do not let them burn.

3) Add carrots, celery and garlic and cook about another 10 minutes until carrots start to become more tender.

4) While veggie are cooking prepare your dumpling dough by combining first the wet ingredients in one bowl, dry ingredients in another bowl, and then adding the dry to the wet. Stir well and sit aside for at least 5 minutes.

5) When carrots have started to soften, add nutritional yeast to the veggie blend and then add the boullion broth that you made. Now add your garlic salt and salt and pepper to taste.

6) Cover and bring to a boil.

7) Now, drop your dumplings down into the boiling water, like you were making drop bisquits. I like mine small, but it's up to you.

8) Cover and boil for about 25-30 minutes.