Tag Archives: beyond meat

Tomato-Ginger Beyond Chicken Sandwiches with Watercress Pesto

Tomato-Ginger Beyond Chicken Sandwiches with Watercress Pesto

Faux chicken salad is a favorite around here, especially for lunches and picnics in the summer. But sometimes, we want to mix it up. This recipe is delicious and easy – and exotic. We took familiar flavors and twisted them into eclectic combinations to end up with a new Beyond Chicken salad sandwich that tastes new and different.

Start with the pesto: watercress is in season and is best eaten raw to retain the active phytochemicals known as isothiocyanates, the same disease fighting components found in broccoli and cabbage. Mix up the watercress with a spicy jalapeno, add the feremented, umami goodness of miso, and sunflower seeds for protein and iron. The flavor is lively and robust. But we don’t stop there ~ you’ve got to try the marinade, too.

With garlic, tomato and scallions, you may think we’re going to an Italian theme. Until the mirin, ginger, and rice vinegar come into the mix. The resulting marinade is robust and complex, with the kind of taste that makes you keep asking “What is in that? It’s so good!”

Yes, this recipe is unusual. But we promise, it’s worth the gamble. Give it a try as a sandwich or try the option to make it as a hot dinner, below. Your Beyond Chicken experience will never be the same!

Tomato Ginger Beyond Meat


Tomato-Ginger Beyond Chicken Sandwiches with Watercress Pesto

2/3 cup sunflower seeds, shelled

1 fresh jalapeno, seeded (or less, to taste)

3 cups fresh watercress

2 Tbl. white miso

pinch red pepper flakes

2 cloves fresh garlic

1 inch fresh ginger, peeled

1 Tbl. mirin

1 Tbl. rice vinegar

1 whole fresh tomato (about 1 to 1 1/2 cups)

1 tsp. lemon zest

2 Tbl. brown sugar

4 whole scallions

2 packs Lightly Seasoned Beyond Chicken Strips, torn into shreds

Eight rolls or long baguette, to serve as sandwich

Your favorite sandwich fixins’, such as lettuce, sprouts, cucumbers, vegan mayo etc.


First, make the marinade by adding garlic, fresh ginger, mirin, rice vinegar, fresh tomato, lemon zest and brown sugar to a food processor or powerful blender. Process until liquid and all pieces of veggies are broken down. Add scallions and pulse a few times so you can still see chunks of green.

Add all shredded Beyond Chicken to a large bowl and pour tomato-ginger marinade over top.  Fold together, coating shreds completely. Allow to sit in fridge for 20 minutes to overnight to absorb flavors.

When ready to serve, make the watercress pesto: add sunflower seeds, jalapeno, watercress, white miso and red pepper flakes to a food processor or powerful blender. Mix until a paste forms, scraping sides down to make sure all ingredients are incorporated.

To assemble sandwiches, spread bread with a thin layer of watercress pesto. Stack with lettuce or other sandwich veggies. (We like ours with lots of lettuce and a little vegan mayo.) Top with marinaded Beyond Chicken and serve immediately.

Chef’s Note: This recipe would also work as a hot dinner preparation ~ Simply marinade shreds and make pesto, then stir pesto into your favorite cooked pasta or rice, and top with Beyond Chicken and garnish with chopped scallions.

New to Beyond Meat’s Chickenless Strips?  We invite you to try it with a coupon! Here is a store locator from their site.


Release the Beast


After 20 years of eating plant-based food, I can truly say that protein analogs – ie, veggie burgers, ground meatless, chick-un and the like, have come a long way in general. But we both feel that Beyond Meat does it the best.  There’s a lot of love around here for Beyond Meat. Not only did we win a free year of their product in a Twitter contest back in 2013, but we happen to really love the stuff they make. They don’t pay us to say that, we really think so!

So when they told us they were doing a BURGER, we knew it would be the BEST DAMN VEGGIE BURGER EVER.  After all, their chickenless strips and beefless crumbles are so delicious, with nutrition to back them up.

We’re pleased to say, Meet the Beast

BeastDH_lrToday these made their first appearance in the Baltimore region at a local Whole Foods. Where they sold out already.  We were lucky enough to sample this last fall. (I know, I know – so unfair!)  But when we found out this beauty was available, the Dirty Hippie went tearing out of the house like a man possessed. Yes, it was indeed sold out less than one hour before he got to Whole Foods though.

The Beast Burger has more protein and iron than beef; more omegas than salmon; contains calcium, antioxidants, B-6, B-12, C, D and E; aids in muscle recovery for athletes and is Gluten-Free, Soy-Free, Cholesterol-Free and Non-GMO.

But wait – there’s more. It also TASTES AMAZING! When you’re cooking the burger, the smell is intoxicating, it’s like you’re back at your momma’s house and the whole family has come by for a BBQ. There is a lush mouthfeel, and a level of moisture that most veggie burgers miss (unless you drown them in cooking oil). It stays together in the pan and on the grill – no sad little crumbles.

We have been joking for weeks, asking the Beyond Meat company when they planned to “Release the Beast.” I always imagined saying it in the voice that Liam Neeson used in Clash of the Titans to say “Release the Kraken!”

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Okay, the Beast Burger is NOT scary like the Kraken and will not require a flying horse to tame – but it’s presence is just as epic. People on the West Coast got this jewel first. They keep calling it a “game changer.” And it is.

For so long, the vegan, plant-based world has taken bad raps because veggie burgers tasted like paper, or were so dry, or were made of weird soy isolates that scare people, or contain wood pulp as fiber, or have crumbly textures. Whatever!! Those days are over. Beyond Meat has created a vegan burger that sets a new standard for all others. I would serve this to ANYONE – my Dad, my brother, my grandpa. You guessed correctly if you said none are vegan or even all that into vegetables. The males in my family are burger guys, and I simply cannot wait to bring this to the table.

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In fact, we encourage you to bring this Beast to your table. Find this amazing burger now, near you!



Writing recipes and posts for this blog is incredibly enjoyable. We love being here for our followers and readers, and when we see GOOD NEWS, like the stats that we had 15,000 visitors last year, we’re just delighted!

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While many of you don’t comment or leave us notes, we’re tickled that you’re out there in the world (mostly USA, Canada and England) and stopping by our little swath of the internet. We hope you visit often and we are open to messages from you!

In 2014, according to WordPress, most visitors came to us from Facebook, Twitter, Pinterest, Instagram and Tumblr, as well as directly typing in the web address. Considering we don’t have accounts for this blog on Twitter, Pinterest, Instagram or Tumblr, we want to thank whoever is out there tweeting, pinning and posting about us!! We appreciate you!

Our most popular post in 2014 was the Lemon Pepper Beyond Meat Sandwich with Herb Mayo.


It was closely followed by another Beyond Meat recipe, 5-Way Cincinnati  Chili.


Two oldies but goodies are still getting mad hits, too…

The Beginner’s Tofu Brownies, a recipe we highlighted from the Washington Post in May 2012 ~


And Banana Bread Pudding, from West Philly Vegan’s blog, highlighted in our post from July 2012.


We put up 120 posts in 2014 and we hope to do even better for you in 2015! So please keep sharing on social media, and we will keep giving you our best vegan  recipes, reviews and eco-products! This blog was started in 2011, and we hope year four is the best one yet!

Thanks for being part of the dirty hippie & bohemian girl!

Feisty Shepherd’s Pie


Comfort food is what it’s all about this time of year. And nothing really says comfort like mashed potatoes. Feisty Shepherd’s Pie is a savory dish, packed with veggies and huge flavor, and topped with dreamy piles of mashed potatoes. We like our with Beyond Meat Feisty Crumbles – they add heft as well as a good dose of protein. Oh – and this huge dish is also gluten free! It’s perfect for feeding a crowd on a cold night or using up various leftovers – vegetables, mashers – you get the idea!sheppie2_lr

Feisty Shepherd’s Pie

2 cups onion, chopped
2 cloves garlic, minced
1 tsp. olive oil
1 cup portobello mushrooms, chopped
1 cup carrots, chopped
1 cup green or red pepper, chopped
1 pack Beyond Meat Beefless, Feisty Crumbles
1/2 cup fresh parsley, minced
3 to 5 cups rinsed and shredded greens (spinach, collards, Swiss chard, etc.)
1 can Manwich (yes, it’s vegan!)
1 tsp. cumin
1 tsp. chili powder (or more if you’re really feisty!)
1/2 tsp. coriander
1/2 cup nutritional yeast
Salt and pepper, to taste
8 cups of mashed potatoes

Preheat oven to 350. In a large pot, sauté onions and garlic in olive oil for 3 to 5 minutes to wilt and brown. Remove about half of the onions and set aside to use as topping later. Add in mushrooms, carrots and peppers. Cook for 7 to 10 more minutes, until all veggies are soft.

Add Beyond Beef, parsley, greens, Manwich, cumin, chili powder, coriander, nutritional yeast and salt/pepper. Cook over medium heat, stirring for about 3 to 5 minutes, until all ingredients are warmed through and combined. Greens will wilt and shrink in size.

Pour Beyond Beef and veggie mixture into a 9×13 casserole dish. Top with mashed potatoes and bake, covered with foil for 20 minutes. Uncover, add sautéd onions as a topping, and bake an additional 15 minutes.
Serve warm on a chilly night!sheppie1_lr


Need to make a batch of mashed potatoes? Here’s a recipe we like…
5 lbs. potatoes, peeled and cubed
4 Tlb. vegan margarine ( we used Earth Balance)
1 cup unsweetened, plain almond milk
1 tsp. garlic powder
Salt and pepper, to taste

Boil potatoes in a large pot over high heat about 15 to 20 minutes, until soft and mushy when pierced with a fork. Drain water off potatoes and pour into a large mixing bowl. Be careful, they will be hot! Add margarine, almond milk, garlic powder and salt/pepper. Using a hand mixer or a potato masher or large fork, smash up the potatoes until they are your preferred texture. The longer you mash them, the smoother they will be; if you like them lumper, don’t mush them too much!

Vegan Stuffing with Beyond Meat, Apricots & Capers


My Dad has this sort-of rule that stuffing *has* to have meat in it to be delicious. After careful consideration, we cooked up this recipe, featuring Beyond Meat Chicken-Free strips, dried apricots, capers, pecans  and oregano. The Beyond Meat gives the stuffing that meaty bite and aroma my Dad loves; the capers and apricots bring depth and sophistication; the pecans add crunch; the oregano is like a whiff of the garden. Basically, it comes together smoothly to make a delicious Thanksgiving or Christmas side!

We bought already-dried bread cubs from our local bakery. You can find cubes like this at bakeries or grocers – or make your own by cutting a loaf of your favorite bread into cubes and allowing them to dry out on the counter for a day or two. Really stale, crispy bread cubes are the way to go for stuffing. If they’re too soft, they get mushy in the stuffing.


Vegan Stuffing with Beyond Meat, Apricots & Capers

1 cup onion, chopped

1 Tbl. olive oil

1 cup celery, chopped

1/2 cup carrots, chopped

3 Tbl. capers, crushed/chopped

2 cloves garlic, minced finely

1 pack Beyond Meat Chicken-less Strips, Lightly Seasoned flavor, shredded

1 Tbl. dried oregano

1 tsp. dried thyme

1 tsp. white pepper

salt, to taste (be sure to check your broth’s flavor  before adding more salt!)

1 cup dried apricots, cut into quarters

1 cup pecans, chopped and divided

2 portions of mixed “egg replacer” such as Ener-G or Neat Egg or Bob’s Red Mill

3 cups un-chicken broth or veggie stock (such as Better than Boullion Vegan No-Chicken Base or Imagine Foods No-Chicken Broth)

10 cups bread cubes, dried

splash of dry white wine, (optional)

fresh parsley, to garnish (optional)

Preheat oven to 350. Spray a 9×13 casserole with non-stick spray or rub with a few drops of olive oil. Set aside.

In a large skillet or cook pot, add olive oil and onions over medium-high heat. Saute 2 or 3 minutes, to soften onion. Add celery, carrots, capers and garlic. Saute another 4 to 7 minutes, until all veggies are lightly browned then add shredded Beyond Meat, dried oregano, dried thyme, white pepper and salt (if using). Cook about 2 to 3 more minutes and set aside, off heat.

Combine chopped dried apricots, 1/2 cup chopped pecans and bread cubs in a large mixing bowl. Toss in Beyond Meat-veggie mixture and fold together. Pour in egg replacer and broth, as well as a splash of dry white wine, if using. Quickly stir to moisten, then turn out into prepared 9×13 casserole dish.

Sprinkle remaining 1/2 cup pecans onto stuffing and cover with aluminum foil. Bake covered for 30 minutes. Uncover and bake an additional 15 minutes, to crisp the top. Garnish with fresh parsley, if desired, before serving.



Savory Holiday Pastry & Spicy Cranberries


In 2013, we won Beyond Meat‘s Clucktober contest, and they gave us – for a Twitter post – a free year of product. It was pretty freaking awesome. We have been posting away all year, making fun new recipes with the chicken-less strips and beef-less crumbles. We’ve also made a few friends with the folks that work there, like Justin. He said he thought that Beyond Meat might not make it as a main dish for the holidays, but we wanted to show him that it could easily take center stage.

Like in these incredibly elegant, yet easy Savory Holiday Pastries. They literally take less than 30 minutes to make. Try that timeline for any other holiday main dish!

To serve alongside, we devised a Spicy Cranberry sauce that accents the pastries – the secret ingredient is adobo sauce! This recipe is a snap, too. Need a simple side? Try any kind of steamed, wilted greens – Swiss chard, kale, arugula, spinach. Greens are amazing with cracked pepper and a splash of vinegar.


Spicy Cranberries

12 oz. bag of cranberries, rinsed and sorted

2/3 cup orange marmalade (about one 8 oz. jar)

1 chipotle pepper, minced (or less, to taste)

2 Tbl. adobo sauce, from the canned chipotle peppers (like Goya brand)

In a medium saucepan, combine cranberries, marmalade, chipotle pepper and adobo sauce. Stirring frequently, cook over medium-high heat until cranberries begin to pop and crackle. When a thick gel has formed (cranberries have loads of natural pectin!), remove from heat and set aside until ready to serve the meal.


Savory Holiday Pastry

1/2 cup fig jam, room temperature

1/2 cup plain vegan cream cheese (such as TofuttiDaiyaGalaxy or Trader Joe’s), room temperature

1 pack lightly seasoned Beyond Meat Chicken

1 tsp. olive oil

1 cup yellow onion, finely chopped

1 cup mushrooms, finely chopped

1 tsp. dried thyme

1 tsp. dried sage

1/4 tsp. white pepper

pinch salt, or to taste

Preheat oven to 400. In a small bowl, stir together fig jam and vegan cream cheese. Set aside.

Using a fork or your fingers, shred Beyond Meat chicken strips into small pieces. Set aside.

In a large skillet, combine chopped olive oil, onion, mushrooms, thyme, sage, white pepper and salt over medium heat. Saute 4 to 6 minutes, until onions are translucent and mushrooms tender. Add shredded Beyond Meat and stir to until coated and warmed through. Remove from heat.

On a flat work surface, unroll both sheets of puff pastry from the box. Cut each sheet into six equal pieces.

Add a spoonful of fig jam/cream cheese to one corner of each of the twelve puff pasty pieces. Top with even amounts of Beyond Meat/onion mixture until all ingredients are used up. Fold diagonally and crimp pastries closed with a fork. Transfer carefully to two baking sheets.

Bake at 400 for 15 minutes, until pastries are golden brown and crispy. Allow to cool on baking sheet five minutes before serving with Spicy Cranberries.


Flaky Breakfast Biscuits with Beyond Meat Herbed Gravy


Growing up in Tennessee, biscuits and gravy were a staple for the Dirty Hippie. Early into our relationship, I mastered a biscuit recipe he loved, but have been experimenting with gravies for years. This one strikes the ideal balance – the herbs and tamari make it salty and savory, and the Beyond Meat Crumbles are the perfect hearty bite to satisfy your morning appetite.

Serve this to any southerner – or southerner at heart – with a side of steamed greens and tempeh bacon for an amazing breakfast! Also a great option for brunches if you have company staying with you over the upcoming holiday season.


Flaky Breakfast Biscuits

1/3 cup warm water (not boiling!)

2/3 cup plain almond milk, room temperature

1 packet active yeast

1 Tbl. sugar

2 1/2 cup all-purpose flour

1 1/2 Tbl. baking powder

1/2 cup cold vegan margarine (we used Earth Balance)

Combine water and almond milk in non-reactive dish (like glass or plastic). Add sugar and yeast packet, stir gently and allow to bloom in a warm area for 10-15 minutes. Mixture will be foamy and bubbly.

In a large non-reactive bowl, sift together flour and baking powder. Using a pastry cutter or fork, cut the cold vegan margarine into the flour until you achieve the texture of course sand – it will be like a crumb topping. Don’t overmix the margarine, a few chunks are fine and will give the biscuits a delicious taste and texture.

When yeast has bloomed, gently stir it into the flour/margarine combo until just combined. Don’t overwork, or the biscuits will be tough. Allow to rise in the mixing bowl for 30-40 minutes. This step is crucial to getting a light, airy biscuit!

After rising, preheat oven to 400. Turn biscuit dough onto a floured surface and press down to about one-inch flat. There’s no need to use a rolling pin, the rustic look of doing things by hand is perfect for biscuits! Use a ball jar, drinking glass or cookie cutter to make round biscuit shapes. Cut into 12 to 15 round biscuits and repeat with any leftover dough until it’s all used up.

Transfer biscuits to a parchment-lined cookie sheet and bake for 20 minutes at 400. When done, the biscuits will have doubled in size and turned a golden brown color. Allow to cool 5 minutes before serving.

These biscuits can also be made a day or two ahead and re-warmed in the oven or toaster oven to make serving easy! Just store in a container or bag in the fridge until ready to serve. Also, if you like jams and jellies, these biscuits go well with sweet breakfasts, too – or even work as dinner rolls!


Beyond Meat Herbed Gravy

Cooks’ Note: Before you start this recipe, you need to know about kuzu root starch. It’s our favorite thickener and will show up flour roux, arrowroot and cornstarch any old day of the week in gravies, pies and other recipes. But, it’s not easy to find. Eden foods makes it, and you can buy it on Amazon or at most Whole Foods locations. It’s important to follow the directions, though. If you don’t dissolve it in cold water first, it won’t work!  Can’t get your hands on kuzu root starch? No worries. You can still make this with cornstarch or arrowroot, which are widely available at any grocer. Just mix  3 Tbl. cornstarch or arrowroot with 4 Tbl. water instead and follow the directions below.

1 Tlb. whole fennel seeds

1 Tbl. tamari or soy sauce (we use San-J brand)

1 tsp. powdered dry sage

1 tsp. marjoram

1/2 tsp. dried thyme

1/2 tsp. dried tarragon

1/2 tsp. white pepper

pinch cayenne, optional

pinch nutmeg, optional

1 package Beyond Meat Beefy Crumbles, thawed

4 cups vegetable stock

3 Tbl. kuzu root starch, dissolved in 4 Tbl. cold water

Over medium-low heat, add fennel seeds to a large pot. Toast fennel seeds about 1 to 2 minutes, until just fragrant; do not brown or burn seeds. You can skip this step if you are in a hurry, however, toasting will really change and maximize the flavor.

Add tamari sauce,  sage, marjoram, thyme, tarragon, white pepper, cayenne and nutmeg to the pan with entire pack of Beyond Meat Beefy Crumbles. Over low heat, allow herbs to flavor Beyond Meat for about 5 to 7 minutes, stirring occasionally.

In a small bowl, combine kuzu root starch with cold water. Stir briskly to dissolve and set aside.

Add vegetable stock to the pot with herbs and Beyond Meat. Simmer about 2 to 3 minutes, until broth is warmed through, then add the kuzu root starch in water. Bring gravy to a low boil, stirring frequently. It will thicken up in about 3 to 5 minutes. When it reaches your desired thickness, take it off the heat and serve over warm biscuits!

This gravy is also delicious over mashed potatoes!


To try Beyond Meat, check out their latest coupon at this link!

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Pumpkin Pasta Casserole with Beyond Meat


Fall is the time for pumpkin everything! Pumpkin bread, pumpkin beer, pumpkin bagels – it’s really the flavor of autumn. We had to jump on the pumpkin-wagon and are happy to share this delicious casserole with you. The ingredients may surprise you – but it all blends together beautifully. We’ve tested it several times, and once was at a potluck, where it was literally devoured by folks from age 6 to 70. Basically, this simple casserole is sure to please your entire family and is the ideal way to celebrate the season.

Try this supper after you go through a corn maze or before you carve your jack o’lantern. To make this recipe gluten-free, just use brown rice pasta shapes, like Tinkyyada. Beyond Meat is already gluten-free!


Pumpkin Pasta Casserole with Beyond Meat Beef-Free Crumbles

12-oz. bag/box of  pasta shapes like rotini, elbows, spirals, penne, shells – your favorite!

2 tsp. canola oil

4 cloves garlic

1/2 cup diced onion

1 bag Beyond Meat Beef Free Crumbles

1 jar pasta sauce (about 2 to 2 1/2 cups – we like a plain marinara in this recipe)

1 15-oz. can pumpkin (100% pumpkin, not pie filling!)

1/2 cup dry red wine

1/2 tsp. sriracha sauce (add more or less, depending on your taste)

1 tsp. paprika

dash cinnamon

dash ground cardamom

salt and pepper, to taste

1/2 cup vegan sour cream (we like Tofutti)

1 cup vegan mozzarella shreds (we used Teese)

green onions, to garnish

Prepare pasta according to package directions. After it is cooked, drain and set aside.

Preheat oven to 375. In a large skillet over medium-high heat, warm the canola oil, then saute onions and garlic for 3 to 5 to minutes. When the onions and garlic are softened, add the Beyond Meat Beefless Crumbles and saute another 2 or 3 minutes to put a light sear on the crumbles. Next, add the pasta sauce, pumpkin, dry red wine, sriracha sauce, paprika, cinnamon, cardamom and salt/pepper; stir to combine and heat though, about 5 to 7 minutes. Stir in vegan sour cream and prepared pasta. Fold together with sauce until noodles are covered.

Pour pumpkin pasta into a large casserole dish and sprinkle the top with vegan mozzarella shreds. Bake at 375 for 20-30 minutes until casserole is hot with crunchy edges and the vegan shreds are melty.

Serve hot with finely sliced green onions on top.


Haven’t tried Beyond Meat? Be sure to check their website for coupons.We’re huge fans and love the product – they do not pay us to post about them!!

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Caprese Calzones with Beyond Meat


You may not normally think of calzones as a quick dinner – but you will have this meal on the table faster than you can get delivery. Well, at least around here. Our local pizza place (that has vegan options) takes 60 minutes to deliver. Anyhow – using premade dough is the time-saver. You can pick up lots of different kinds of premade pizza dough. We get ours from a nearby pizzeria called Peace A Pizza – their fresh-herb pizza dough is heavenly. But most grocery stores carry a variety of pizza dough options, as does Trader Joe’s. Check in the dairy aisles, near the canned biscuits and crescent-style rolls, or near the pre-packaged deli foods; we’ve seen dough in both places. Feeling ambitious and want to make your own dough? Go for it – but plan for enough time, as yeasted dough needs to rise. Try this basic recipe.

The flavor profile for this calzone is simple – we based it on classic caprese salad, which is tomato, basil and mozzarella. The shredded Beyond Meat pieces add bulk and texture, as well as protein, to the supper – plus it’s super tasty! The recipe makes four large calzones, but you can split it into smaller mini calzone bites for an appetizer or even make a pizza.  Want to try Beyond Meat? Check out this link for their monthly coupon. (This is not a sponsored post – we really like them, btw!)



Caprese Calzones with Beyond Meat

large ball of fresh pizza dough (enough for one large pizza)

flour, to roll dough

1 package Beyond Meat Lightly Seasoned Strips, shredded

1 cup vegan pasta sauce, plus more for serving

1/2 cup vegan mozzarella-style shreds (we used Daiya)

16-20 large fresh basil leaves, plus more to garnish if desired

4 Tbl. olive oil


Preheat oven to 400. Divide dough into four sections.  Flour a flat surface and using a rolling pin, roll each of the 4 dough balls into a large circle, about 8 to 10 inches in diameter. Dough should be fairly thin.

To assemble, transfer first dough circle onto a baking sheet. Top one half of the dough circle with 1/4 of Beyond Meat shreds, 1/4 cup of pasta sauce, 1/8 cup of mozzarella shreds and 4 or 5 whole basil leaves. Leave an edge as you fill the calzone, so you can “close” the dough. Fold empty half of dough circle over the fillings and pinch the edge shut. Use a fork to press edges down, or if you’re feeling fancy, you can twist the edges close for a decorative look. Either way, be sure to seal the calzone, so your fillings don’t leak during baking. Cut two small slits in the top of the calzone, for steam to escape in the oven. Gently rub the top of the complete calzone with 1 tablespoon of olive oil to make the dough crisp and glossy.

Repeat this process with the other three portions of dough. You will likely need to use two regular size cookie/baking sheets, two calzones each.

Bake in 400-degree oven for 12 to 15 minutes, until dough is cooked through, crisp and golden brown at edges. Allow to cool for 5 minutes before serving. The middle will be gooey and runny when you cut it open or bite into it.

Serve with more pasta sauce for dipping and pieces of fresh basil as garnish.



Twice Baked Chili Potatoes


Little compares to the comfort of a warm baked potato right out of the oven. Except perhaps a warm baked potato, twice-stuffed with creamy, chili-spiked mashed potatoes and Feisty Beyond Meat! The secret to making this recipe awesome is the extra potato – you’ll use it to add to the filling and make the other spuds really over-stuffed and decadent.

Sometimes vegan food is health food. On this occasion, vegan food is indulgent and home-style! So dig in – this is a perfect dish to eat while watching the next football game, at a dinner for two or when  sharing with family.  Want to kick up the chili factor? Add a few dashes of your favorite hot sauce, some beans or diced jalapenos to the stuffing! You can also make them ahead and warm the entire batch up just before serving.


Twice Baked Chili Potatoes

6 large baking potatoes

2 Tbl. olive oil

1/2 cup diced onion

2 cloves garlic, minced

1 cup Beyond Meat Beef-free Crumbles, Feisty flavor

1/2 tsp. red pepper flakes

1 tsp. chili powder

1/4 cup vegan cheddar shreds (we used Daiya)

1/2 cup vegan sour cream (we used Tofutti)

2 Tbl. vegan margarine (we used Earth Balance)

2 Tbl. plain dairy-free milk (we used Almond Breeze Original, Unsweetened)

salt and pepper, to taste

1 large tomato, de-seeded and chopped into small bits

paprika, to garnish

green onions, to garnish

Set oven to 375. Rub potatoes with oil and pierce with a fork several times. Bake on a baking sheet  for 1.5 hours, until insides are hot, soft, and thoroughly cooked –  and skins are crispy and browned.

While potatoes are baking, sauteed diced onion, garlic, Beyond Meat Crumbles and red pepper flakes with a dash of olive oil in a large pan over medium-high heat. When onions are wilted, turn off heat and move the mixture to a large bowl. Set aside.

After potatoes are baked, allow to cool to room temperature, or at least until you can touch them comfortably. Using a sharp knife, slice a V-shaped wedge into the top of five potatoes. Being careful not to tear the skins, scoop out the insides of the first five potatoes and add to the mixing bowl with onions/garlic/Beyond Meat/red pepper flakes. Discard the sliced-off tops of the potato “V” once you have scraped away the insides.

The sixth potato is xetra – and it will make the twice-stuffed goodness brim over the tops of the remaining five. For this final potato, cut in half and sc0op out all the insides. Discard skins (or eat them as a snack – we usually do).

Add to the mixing bowl chili powder, vegan cheddar shreds, vegan sour cream, vegan margarine, dairy-free milk and salt & pepper. Smash together, as if you are making mashed potatoes. You can do this by hand with a sturdy fork or a potato masher, or use a hand mixer to make them extra smooth, whatever you prefer for your mashers. When the ingredients are well combined and all the sour cream/margarine has melted into the potatoes, fold in the chopped tomatoes by hand.

Stuff the five potato shells with the mashed potato filling until the tops are heaping. They should be over-stuffed. Sprinkle with paprika, if desired and return to baking sheet. Bake an additional 15-20 minutes, until heated through. Serve warm with green onions scattered on top.