Miss Lexy's Top 15 Vegan Miss Recipes (To Date)

I've been blogging Vegan Miss since 2009 and while I wish I posted more frequently with recipes (real life interferes, blast!), I do have some of my favorite gems. Here is a list of recipes that I think back to fondly (in no particular order):

1. Homemade Grilled Potato, Onion, & Cheeze Pierogies: These babies are well, bad ass. I have yet to find frozen vegan pierogies for sale in store. If you make a huge batch of this, it'll freeze and keep nicely for later use. Pair with some Polish braised red cabbage and sour cream for a very tasty Polish delight.
2. Balsamic Sage Butter Tortellini: I have yet to find vegan tortellini's anywhere as well. Someone should really just make tortellini's and pierogies in the frozen vegan variety. And cheese sticks. They would be a huge hit, I think! If you are feeling adventurous, these little guys will definitely rock your world. As with the pierogies, you can make a big batch and freeze them for later use. I would serve this with raw kale salad for a perfect meal!
3. Pumpkin Curry Soup: This soup is magnificent. Perfect fall weather soup. Even my mother who declared she hated pumpkin before trying this was converted. She had me make another batch just for her and my dad and again at Thanksgiving dinner. Serve with fresh brown bread.
4. Tiramisu: One of the desserts I crave still is tiramisu. I made a regular version for Valentine's Day 2011 and then a raspberry version for this past Valentine's Day. It's kind of like crack. Really delicious crack. Warning: you may want to eat way more than one serving.
5. Balsamic Baked Tofu Caprese Sandwich: One of my first recipes for Vegan Miss. The trick to this is to let the tofu marinate for preferably 24 hours. It'll really take in that flavor (tofu being like a sponge and all).
6. Deep Dish Pizza: Ah, vegan deep dish pizza. Living in Chicago for almost 7 years now, I've never had the traditional deep dish. This is my solution. It's an awesome, awesome solution. It was even my competition dish for the Chicago Vegan Chef Showdown. nom nom nom!
7. Italian "Beef" Sandwiches: Once again, in all my years in Chicago, I have never eaten an Italian beef sandwich. And trust me, they are mighty popular, originating here and all. This would be my vegan version which has been a hit with vegans, vegetarians, and omnivores a like. Don't forget the giardiniera!
8. Ginger, Carrot, Beet, & Sweet Potato Soup: This is the best winter soup. If you don't like beets, you will now. It is just the right combination of different root vegetables to have only a hint of that earthy beet taste. Don't blame me if you go back for seconds!
9. Vegan Horseshoe Sandwich: Most people don't know what a horseshoe is, so basically it is Texas toast with whatever meat you want on top and then cheese fries on top of that. Not healthy. The cheese sauce I came up with for this is still my go-to cheese sauce when I need to make nachos or anything cheezy like that. Even my omni, cheese loving friends liked it.
10.Chick'n Divan: Ah, 1950s food. This is recreated from the book, Dishes Men Like. I've been told this tastes a lot like the real thing sans all that gross meat and dairy. Serve with Caesar salad.
11. Chick'n Scallopini with Wild Mushroom Risotto: This one of my favorite romantic dinner recipes on my blog. It would be perfect for Valentine's Day or an anniversary. Gardein is such an amazing mock meat product that is ever expanding on the markets. I keep a package of their chick'n scallopini's in my freezer at all times! Serve with a bowl of French onion soup.
12. Chick'n Katsu: Did I not tell you that I keep those Gardein scallopini's in my freezer at all times or what?! I really adore Japanese culture and cuisine. I did my undergraduate minor in Japanese and studied in Japan as well. ♥ One of the nation's favorite dishes is katsu. Serve with some veggie miso soup.
13. Spinach & Mushroom Fettuccine Alfredo: Several of my followers have remade this dish and all have fallen in love with it like I have. This is another one of those romantic dishes I enjoy. Serve with a heaping bowl of Italian wedding soup!
14. Vegan Fried Rice: This is an oldie recipe, but a goodie. It has something like 12,000 hits on VegWeb. It is a great recipe to whip up during the week and have plenty of leftovers.
15. Southern Food Gone Vegan: Country fried seitan steaks? Check. Mashed potatoes? Check. Southern greens? Check. Biscuits and gravy? Check! If you want a simple gravy, you can dumb down what I have to a black pepper gravy. This is one of Vegan Miss' most popular entries over the course of the last three years. Another southern favorite is my chick'n & buckwheat waffles with preserves recipe. No one ever said southern food was healthy for you! ;]

Well, there you have it. My original intent was to have 5-10 recipes, but I just couldn't stop at 10! If you ever decide to recreate any Vegan Miss recipes, please email the pictures at veganmiss@gmail.com or post pictures on VM's Facebook and post a review of the recipe on VegWeb for me! 

Dishes Men Like: Caesar Salad & Chick'n Divan

More recipes inspired by "Dishes Men Like". It is made by Lea & Perrin's Worcestershire Sauce and every single recipe contains their sauce! Clearly, men love these dishes. This is the rest of the dinner I made which composed of the previous blog entry (shrimp canapes and crab bisque), Caesar salad, and Chick'n Divan.
 

Caesar Salad
 

* Prep Time: 10 minutes
* Cook Time: 5 minutes
* Ingredients (for salad):  

• 1/2 head romaine lettuce, chopped
• 1/2 bunch endive (preferably curly), chopped
• handful of cherry tomatoes, split down the middle
• handful croutons

* Ingredients (for dressing):

• 1 clove garlic, minced
• 1 tbsp vegan Worcestershire sauce
• 3 tbsp olive oil
• 2 tbsp vegan Parmesan cheese*
• 1 tbsp lemon juice
• 2 tbsp white vinegar
• 1 tsp ground mustard
• salt and pepper, to taste
• 1/3 cup vegan mayonnaise*

* Recipe: 

1. Combine the garlic, Worcestershire sauce, olive oil, lemon juice, vinegar, mustard, salt and pepper, and Parmesan in a medium bowl. Once mixed, add the mayonnaise until smooth. Set aside.
2. In a bowl, mixed together the lettuce, endive and tomatoes.
3. Place the lettuce mixture in a serving bowl, top with croutons, then add the dressing. Sprinkle with more vegan Parmesan!

* Note: I used Galaxy brand vegan Parmesan cheese topping. For vegan mayonnaise, I used Vegenaise. 
 

Chick'n Divan with Buttered Rice 

* Prep Time: 10 minutes
* Cook Time: 30 minutes

* Ingredients (for chick'n divan):  

• 1 bunch of asparagus, ends chopped off
• 1 can (16 oz.) cream of mushroom soup*
• 1/4 tsp nutmeg
• 1 tsp vegan Worcestershire sauce
• 1 cup vegan Parmesan cheese
• 1 package vegan chicken, defrosted and sliced*
• 1/2 cup heavy soy cream, whipped*
• 3/4 cup vegan mayonnaise*

* Ingredients (for buttered rice):

• 2 cups white rice, cooked
• 1 tbsp soy butter*
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• salt and pepper, to taste

* Recipe (for chick'n divan): 

1. Cook asparagus in boiling salt water until tender, then drain. Place the asparagus in a large baking dish.
2. Preheat oven to 400 degrees.
3. Combine soup, nutmeg, Worcestershire sauce, and pour 1/2 mixture over asparagus.
4. Top the asparagus with 1/3 cup Parmesan cheese.
5. Defrost the vegan chicken and slice into 1/2 in. pieces.
6. Top the asparagus with the chicken and pour remaining soup mixture on top. Sprinkle with another 1/3 cup of cheese.
7. Bake in oven for 10-12 minutes.
8. While baking, combine the whipped cream with mayonnaise.
9. When chicken is done baking, spread the mayonnaise mixture over the chicken and sprinkle the remaining 1/3 cup cheese.
10. Broil for 2-3 minutes until golden brown.

* Recipe (for buttered rice):

1. Cook the rice according to box instructions.
2. While still hot, add the remaining ingredients and mix well.

* Note: The cream of mushroom soup I used was Imagine brand. The vegan chicken was Vegetarian Plus brand. For the soy whipping cream, Soyatoo was used. Vegan mayonnaise brand was Vegenaise. Earth Balance was the soy butter used.

The recipes above were fantastic! I hope you all enjoy them. I'm looking forward to modifying and creating more vegan versions of these retro dishes in the future.