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A little spicy, delicious, and vegan… what more could we ask for? This recipe is super easy! I made a few modifications from the original recipe from All Recipes. Feel free to add extra corn, more garlic, or whatever you like. Even with 3 teaspoons of chili powder, I still thought this recipe was pretty mild.

INGREDIENTS

• 1 Tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots or a handful of baby carrots, chopped
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 1/2 cups vegetable broth
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes

DIRECTIONS

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. (My carrots took more like 20-25 minutes to cook)

Rating:

4 out of 5 penguins decided to become vegans after eating this dish!

I just can’t get enough of this Wham! Make sure you have the wham thawed for at least 2 hours before preparing this. It’s best if longer though because ice on the wham will make it burn quick. If you don’t have a little grill like the one in the picture, a large pan or 2 will do just fine.

Serves 2

INGREDIENTS

• 6 slices thawed vegetarian “ham” (Wham)
• 4 slices whole grain wheat bread (or rye if prefered)
• 4 slices cheese of choice (Monterey Jack or Swiss is my favorite)
• About 1 tablespoon butter
• Mustard

DIRECTIONS

1. Preheat pan to medium or grill at 350 degrees.
2. Begin browning Wham in pan or on grill. Lightly butter one side of each bread slice. Place bread, butter side up, on the grill/pan.
3. Allow bread to toast before flipping over. Immediately place cheese on all 4 slices of bread (while it’s still hot). Once the cheese begins to melt, place 3 slices of wham on two of the bread slices. Add mustard if desired.
4. Assemble the two sandwiches and allow to grill until the bread is toasted and the cheese is melted. Serve with a nice salad or fruit.

Rating:

5 out of 5 penguins enjoyed this Wham dish!

A real meal! Yes, I know it’s been a while since I’ve posted a new recipe. I’ve been a little busy lately and haven’t had time to experiment in the kitchen. My Mom used to make this recipe when I was young. She used to sell ‘Cookin’ the American Way’ products and this recipe was in one of the cookbooks. When I made this today, it really brought back good memories. Of course, the original recipe called for ham, so I made a little modification. I’m not sure how easy it is to find, but if you liked ham back in your non-veg days (if you ever had those), then you would not be disappointed with Worthington’s Wham. It’s a frozen product that has to be thawed, but it’s shocking how much it tastes like real ham! I wish I had tried this product earlier (it was in my freezer for months). If you use a baking stone, do not preheat the oven. Just increase the cook time a bit. Okay, Okay, on to the recipe!

INGREDIENTS

• About 1/2 cup thawed vegetarian “ham” (Wham), browned in pan if desired
• 1/4 pound fresh broccoli, chopped
• 1 bunch fresh green onions OR 1/4 cup yellow onion, chopped
• 1/2 cup chopped fresh parsley
• 1 cup shredded animal rennet-free Swiss cheese
• 2 tablespoons Dijon-style prepared mustard
• 1 teaspoon lemon juice
• 2 (8 ounce) packages refrigerated crescent rolls (Trans-fat “free” if possible)

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl, toss together Wham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.
3. On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered. (Be careful when overlapping. If the dough is too thick, it will not cook all the way through)
4. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm. (I used a baking stone and it needed about 37 minutes)

Rating:

4 out of 5 penguins enjoyed this Wham dish!