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Nothing is better than homemade salsa! Unfortunately, the first two attempts I made at this were a little disappointing. It wasn’t the recipe, it was the fact that I over pureed the tomatoes. Plus, the tomatoes I chose were too juicey. I like thicker salsa, but the flavor of this is great! The 3rd try was successful! I found that adding the tomatoes last and pulsing briefly works perfectly. I’ve been told before that it takes a few times to get it just right. Try it for yourself. The amount of chilis and tomatillos you use depends on how spicy you want it. The chilis make it hotter and the tomatillos make it more mild.

INGREDIENTS

• 4-5 tomatoes (regular or roma)
• 4-5 Serrano chiles
• 3-4 tomatillos
• Wedge of onion
• 1 teaspoon salt
• 1 garlic clove
• Handful of fresh cilantro
• Salt (to taste)

DIRECTIONS

1. Boil tomatoes, chiles, tomatillos, and onion wedge until all items are soft.
2. Drain water. Peel tomatoes (be careful, they will be VERY hot). Put all boiled ingredients in a blender (except for tomatoes). Puree.
3. Add salt and garlic to blender. Pulse until right consistency.
4. Add cilantro. Last but not least, add tomatoes and blend (don’t over blend or your salsa will be runny). Salt to taste. Refrigerate for at least an hour.

Rating:

5 out of 5 penguins enjoyed this!

This recipe came from “Choochles” on VegWeb. It made a great meal on Valentine’s Day! (The Sweet Potato casserole in the picture will be added here soon!)

Serves: 6

INGREDIENTS

• 4 large sweet onions (or just regular onions), sliced
• 2 tablespoon butter (vegan or regular)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon dried mustard
• 2-3 tablespoon shoyu (soy sauce, tamari, Braggs, etc.)
• 1/4 cup vegan red wine ( I used Cabernet)
• 6 cup veggie stock (use a good one!
• Salt and Pepper

DIRECTIONS

1. Heat butter in large stockpot over medium heat. Add onions, sugar, and 1 teaspoon salt. Cook for 1 hour (yes, 1 hour!), stirring frequently.
2. Add thyme, mustard, shoyu, vegan wine, pepper, and a little more salt. Let vegan wine cook down for a few minutes.
3. Add veggie broth, bring just to a boil, and…its done!
4. Serve with warm vegan french bread.

Rating:

5 out of 5 penguins asked for seconds of this recipe!

No, this isn’t a recipe for dog food. This treat is very sweet and very delicious! (Not healthy at all, but it’s fun to splurge once and a while).

INGREDIENTS

• 12 ounce bag of chocolate chips
• 1 cup peanut butter
• 1/2 cup (1 stick) butter (vegan or regular)
• 8 cups Crispix
• 2-3 cups powdered sugar

DIRECTIONS

1. In a double boiler or saucepan, melt chocolate chips, peanut butter, and butter.
2. Pour melted mixture over large bowl of Crispix. Mix well, carefully trying not to break up the cereal.
3. Let mix cool 5 minutes (no longer). Pour half of powdered sugar in large brown sack. Add cereal mix and remaining powdered sugar. Shake well.

Rating:

5 out of 5 penguins gobbled down this recipe!

This recipe is absolutely amazing. Make it in the morning and let it cook in the crock pot all day on low. It makes the whole house smell good! The original version was full of meat. Here is my meatless version. Freeze extra sauce in small bags/containers. Thaw as needed.

Serves: 10 +

INGREDIENTS

• 6 cans tomato sauce (15 oz)
• 1 can tomato paste (12 oz)
• 1 onion finely chopped
• 4 garlic cloves (finely chopped)
• 1/8 cup dried oregano
• 1/8 cup dried basil
• 1 pkg veggie crumbles (Morningstar Farms is best)
• ¾ cup brown sugar

DIRECTIONS

1. Cut hole in veggie crumble bag. Defrost in microwave for about 30 seconds. Add all of the items into crock pot. Let cook on low heat all day. Serve over warm spaghetti.

Rating:

5 out of 5 penguins enjoyed this recipe!