WayFare | Simple. Delicious. Amazing.

Bacony Mushroom Potato Bake

The WayFare Team — Thu, 02 May 2013 04:34:41 +0000

Potatoes to live for!

Ingredients

2-1/2 to 3 pounds white potatoes, peeled and cubed
1 teaspoon salt, divided
1 medium onion, finely chopped
1/2 pound fresh mushrooms, chopped
3 tablespoons vegan BUTTER, divided
1/4 dairy free milk
1/2 cup "We Can't Say It's Sour Cream"
1/4 cup "Pig Out Whole Grain Bacony Bits"

Directions

1. Preheat oven to 400°F. 2. Place cubed potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover and cook for 10-15 minutes, or until tender. Drain and mash with milk. 3. Melt 2 tablespoons vegan butter in a large skillet, add Pig Out bits and saute for 2 minutes. Add onion and mushrooms and saute for 3-4 minutes or until just tender. 4. Add mushroom mixture to potatoes, along with sour cream and remaining salt. 5. Spoon into a greased 2-qt. baking dish; dot with remaining butter. 6. Bake, uncovered, for 20-25 minutes, or until heated through and golden brown.

Saucy Asparagus

The WayFare Team — Thu, 11 Apr 2013 16:55:54 +0000

Liven up fresh asparagus with this tasty sauce.

Ingredients

1/2 onion
4 stalks celery
2 tablespoons canola oil
1 package WayFare "Pig Out Whole Grain Bacony Bits"
8 oz fresh mushrooms
4 cups No Chicken Broth
1 pound fresh asparagus

Directions

1. Chop onion and slice celery and mushrooms. 2. Saute onion, celery and Pig Out Bits in oil over medium high heat until onion is translucent (about 5 minutes). 3. Reduce heat to medium and add 2 cups of broth and mushrooms and cook until tender. Add remaining broth and asparagus and saute over medium heat for 5 minutes. 4. Serve hot over rice or other cooked grain.

Smokey Lentils

The WayFare Team — Thu, 04 Apr 2013 18:05:08 +0000

A creamy, smokey twist to lentil soup!

Ingredients

1 1/2 cups dry lentils (brown), rinsed
1 medium yellow onion
1/4 cup sun-dried tomatoes (packed in oil)
2 tablespoons tomato paste
2 cloves fresh garlic, or 2 teaspoons garlic powder
1/2 teaspoon smoked paprika
1 teaspoon salt
"We Can't Say It's Cheese, Hickory Smoked Cheddar Spread"

Directions

1. Using an 8-quart soup/stock pot, bring rinsed lentils and 4 cups cold water to a boil, then reduce heat to low and simmer 40 minutes, or until softened. 2. Cut onion into quarters and slice each quarter about 1/8" thick to make strips of onion, or cut whole onion into thin slices if you want larger pieces of onion. 3. Chop sun-dried tomatoes into small chunks. 4. Mince garlic 5. Add onion, tomatoes, tomato paste, garlic, paprika and salt. 6. Add enough additional water to cover all and bring to a simmer. 7. Cook 20 minutes, covered, over low heat. 8. Add 1/2 cup Hickory Cheddar Spread and stir to dissolve. 9. Taste and adjust for salt, if desired. 10. Serve hot with whole grain bread or crackers for a healthy meal! Notes: This makes a hearty, smokey lentil soup. The smokey flavor can be lessened by using regular sweet paprika instead of the smoked kind, and it can be kicked up a notch by serving the lentils with WayFare Pig Out Whole Grain Bacony Bits sprinkled on top just before serving. These little smokey bits add a crunchy contrast to the lentils.

WayFare Eggless Bake

The WayFare Team — Mon, 01 Apr 2013 18:00:27 +0000

We're betting this is the closest thing to a real egg bake that you've ever tasted!

Ingredients

1 cup dry grits
5 cups water, divided
1 teaspoon salt
1 package "The Vegg" egg replacer
1 package silken tofu
1 package (14 oz) frozen chopped broccoli
1/2 medium onion, diced
1 cup diced vegan ham
1 8-oz tub (1 cup) "We Can't Say It's Cheese, Cheddar Spread", divided

Directions

1. Preheat oven to 350°F. 2. Add the salt to 3 cups of water and bring to boil in a large saucepan. 3. Add grits and reduce heat to a low. Boil for 15 minutes. 4. While the grits are cooking, using a blender, combine "The Vegg" with 2 cups of water and the silken tofu. Leave mixture in blender. 5. After grits have cooked for 15 minutes, add 1 cup of the cooked grits (still a bit runny) to the blender and process until the entire mixture is smooth. If mixture is too thick to blend, add water until the consistency of a thick milkshake. 6. Pour the remaining cooked grits and the blended mixture into a large bowl and stir until well-combined. 7. Fold in 1/2 cup "We Can't Say It's Cheese", broccoli, onion and vegan ham. 8. Pour into a 9" x 11" casserole and bake uncovered for 45 minutes, or until top is firm to the touch. 9. Once top is firm, drop the remaining 1/2 cup cheddar spread across the top of the dish in dollops and return to the oven for 5 minutes. 10. Remove from the oven and spread the cheese evenly across the top. Return to the oven for 15 more minutes. 11. Let cool for 10-20 minutes before cutting and serving. 12. Enjoy!

White Lima Soup

The WayFare Team — Fri, 29 Mar 2013 17:43:55 +0000

Soup lovers, this one is packed with nutrition and flavor!

Ingredients

1 16 oz bag dry lima beans
2 quarts (8 cups) vegetable stock (vegan)
1 large onion, minced
3 celery stalks, chopped
3 large carrots, peeled and chopped
2 large potatoes, peeled and cut into 1-inch chunks
1 cup diced vegan ham (http://www.myvegancookbook.com/recipes/recipe.php?id=117 without the topping)
2 small bay leaves
pinch of thyme and oregano
1 teaspoon garlic powder
¼ cup Pig Out – Whole Grain Bacony Bits
Salt and pepper, to taste

Directions

1. Soak lima beans overnight in 4 cups vegetable stock using a crockpot/slow cooker on warm setting. 2. In the morning, chop the fresh vegetables, putting them into a 6-qt soup or stock pot, along with the remaining 4 cups vegetable stock. 3. Add remaining ingredients, except salt and pepper. 4. Add the soaked beans from the crockpot, including the soaking stock, and cook (covered) over high heat until beans are tender, about 4 hours, adding water if needed. 5. Reduce heat to low and simmer gently until ready to serve. 6. Remove bay leaves. 7. Add salt and pepper, to taste. 8. Enjoy!

Grits for Dinner

The WayFare Team — Wed, 27 Mar 2013 17:29:57 +0000

Grit lovers, and those who don't yet know they are grit lovers, this is for you!

Ingredients

4 cups cooked grits - use package directions
1/3 cup "We Can't Say It's Cheese - Hickory Cheddar Spread"
1 cup fresh asparagus, cut into bite-size pieces
1 cup grape tomatoes, halved
2 tablespoons "Pig Out Whole Grain Bacony Bits"

Directions

1. Preheat oven to 350°F. 2. Cook grits according to package directions. 3. While the grits are cooking, cut asparagus into bite size pieces, enough to make 1 cup. Set aside. 4. Halve the grape tomatoes and set aside. 5. Using a large mixing bowl, add 4 cups cooked grits, the prepped vegetables and cheddar spread. Stir stir to mix and pour into casserole dish. 6. Sprinkle casserole with Pig Out bits. 6. Bake uncovered for 30 minutes. 4. Serve hot.

Notes:

1. This entree can be made gluten-free by omitting the Pig Out bits. 2. Actual prep time will vary, depending on the type of grits used.

WayFare Stroganoff

The WayFare Team — Fri, 15 Mar 2013 15:55:54 +0000

Another healthy, classic remake!

Ingredients

1 package spiral pasta or egg-less noodles, such as fettuccine
2 cups sliced or cubed "beef" seitan (Recipe link) http://www.food.com/recipe/how-to-make-seitan-beef-flavor-266020
1 tablespoon oil
2 cups water
2 tablespoons flour
2 cups "We Can't Say It's Sour Cream"
1 tablespoon vegan Worcestershire Sauce
1 cup sliced fresh mushrooms

Discussion

1. Cook noodles in boiling, salted water, strain, and keep warm on the side. 2. Using a large pan over-medium high heat, saute seitan in oil until browned. 3. Add mushrooms and continue to saute until tender. Reduce heat to medium-low. 4. Using a small mixing bowl, mix flour 1 cup water until well combined with minimal tiny lumps. 5. Add this mixture, including remaining water and other ingredients (except noodles), to the seitan and mushrooms. 6. Whisk until well combined and allow to simmer until the sauce thickens a bit. 7. Serve over 4 cups cooked noodles.

Pita – BLT

The WayFare Team — Fri, 15 Mar 2013 01:24:24 +0000

A creative twist on this classic flavor combination.

Ingredients

1 cup grape tomatoes, cut into bite sized pieces
1/4 cup vegan mayo (soy-free if desired)
1/4 cup Pig Out Whole Grain Bacony Bits
1/2 cup lettuce
2 pita pockets

Directions

1. Mix tomatoes, mayo and Pig Out bits. 2. Layer each pita with lettuce. 3. Place scoop of tomato mixture in the center of each pita. 4. Fold each pita in half and enjoy.

Broccoli Millet Casserole

The WayFare Team — Fri, 01 Mar 2013 03:31:22 +0000

Packed with nutritious ingredients, this is a dish to feel good about!

Ingredients

3 cups water
1 ¾ cups dry millet
½ teaspoon oil
1 tablespoon chicken-flavored vegan bouillon
1 cup "We Can't Say It's Cheese - Cheddar Spread"

Directions

1. Preheat oven to 350°F. 2. Bring water, oil, millet and bouillon to a boil in a medium saucepan, reduce to simmer and cook until water is absorbed. 3. Remove from heat, cover and let stand for 10 minutes. 4. Stir in one bag frozen broccoli (or one head fresh broccoli cut into bite sized chunks) and Cheddar Spread. 5. Pour mixture into an oven-safe casserole. 6. Bake covered for 45 minutes. 7. Enjoy!

Vanilla Pancakes

The WayFare Team — Fri, 01 Mar 2013 03:09:09 +0000

Packed with healthy ingredients, these pancakes are winners!

Ingredients

2 cups whole wheat flour
4 tablespoons Ener-G Baking Powder
1/4 teaspoon salt
1 tablespoon honey or agave nectar
1 cup WayFare Vanilla Pudding
1 cup water

Directions

1. Combine dry ingredients well in a mixing bowl. 2. Add remaining ingredients and stir. 3. Pour onto non-stick pan or electric griddle heated to medium high. 4. Flip when there are many bubbles forming on the top of each pancake. 5. Serve with real maple syrup, fresh fruit, or, for a special treat, try WayFare dairy-free Vermont Maple Ice Cream!