Sexy Mexy Valentine's Dinner

MEXICAN VEGGIE-BEEF & SOY STUFFED PEPPERS

This recipe has been modified from it's non-vegan version that I found and could not resist messing with. Original recipe is courtesy of eatbetteramerica.com.

If you don't already have...

1 1/2 cups bran cereal

1 can tomato puree

4 medium bell peppers

1 package soy taco veggie-beef

1 medium onion, finely chopped

1 can kidney beans, drained, rinsed

1 can chopped green chillies, undrained

2 tsp chili powder

1/2 tsp ground cumin

1/4 cup shredded cheeze (Follow Your Heart), if desired

Directions:

1. Heat oven to 350 F. Place cereal in food-storage bag; seal bag and crush with rolling pin or in food processor. In a medium bowl mix cereal and tomato puree; let stand 5 minutes.
2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased 13x9-inch baking dish.
3. In 10-inch skillet, cook veggie-beef and onion over medium heat, stirring occasionally, until veggie-beef is thoroughly cooked;drain. Stir in cereal mixture and remaining ingredients except for cheeze. Divide veggie-beef mixture evenly among peppers.
4. Cover; bake 40 to 45 minutes or until peppers are tender. Spring each pepper half with 1 1/2 teaspoons cheeze; let stand 5 minutes.

The Only Real 'No Guilt' Cheezecake

DAIRY FREE CHERRY CHEEZECAKE

If you don't already have...

2 cups graham cracker crumbs

1/4 cup real maple syrup

1 (8 ounce) package silken or soft tofu

1 (8 ounce) container nondairy cream cheese

1 tbsp lemon zest

1 1/2 lemons, juiced

1 cup confectioners' sugar

1 tbsp cornstarch

2 tbsp soy milk

1 (21 ounce) can cherry pie filling

Directions:

1. Preheat oven to 350 F degrees

2. In a medium bow, mix graham cracker crumbs and 1/4 cup maple syrup. Press mixture into pie tin and bake for 5 minutes.

3. In a blender, combine tofu, cream cheese, lemon zest, lemon juice, and confectioners' sugar. Dissolve cornstarch in soy milk and add to the blender.

4. Blend until smooth and pour filling into crust. Mixture should fill the tin but not cover the outside crust.

5. Bake for 25 minutes at 350 degrees F. Reduce heat to 325 F and continue baking for 15 minutes or until fully set. Cool on a wire rack and then chill for several hours.

6. Invert onto a plate and then again onto a serving platter. Pour cherry pie filling over the top and serve.

The PBBH

A lunchtime classic! Who cares if you don't open that brown paper bag to find a Lunchables waiting inside...you have something better...you have the PBBH! The PBBH is the solution for lunchtime to keep Veggie-Moms and Veggie-Kids smiling.

OPEN-FACE PEANUT BUTTER, BANANA & HONEY SANDWICH

If you don't already have...



1/2 Banana
Chunky Peanut Butter
Texas Wheat Toast

Honey


Directions:



Slice, spread, drizzle and enjoy. :)