I will be slowly transitioning my most successful recipes from this site to my new site, as well as posting new recipes on the continuum.
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Showing posts with label vegan recipe. Show all posts
Showing posts with label vegan recipe. Show all posts
Wednesday, July 23, 2014
Sunday, June 29, 2014
Summer Kale Salad with Tahini Ginger Dressing
This tahini ginger dressing takes literally 2 minutes to whip up. You just throw the stuff in the food processor and it practically makes itself. It's a great pocket recipe for nights when you don't feel like cooking and just want a simple meal.
Salad:
1 bunch of red kale
1 carrot, peeled and cut into thin rounds
1 small cucumber, cut into thin rounds
Handful of baby bell peppers ( or 1 regular bell pepper), cut into bite sized pieces
2 avocados
Dressing:
1/2 cup olive oil
1/4 cup Braggs unfiltered apple cider vinegar
2 heaping tablespoons tahini
1 tablespoon fresh ginger, peeled and smashed with the back of your knife
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons agave nectar
1 small clove of garlic
Optional Garnish:
Fresh chives
Sesame seeds
Wash the kale and rip the leaves into bite sized pieces. In a large salad bowl add the kale pieces, pre-cut carrots, cucumber, and bell pepper- toss.
In a food processor add all the dressing ingredients, blend until completely smooth. If the dressing is too thick, add a little water until desired consistency.
While the dressing is in the food processor, slice the avocado.
Assemble: Add the salad into bowls, top the salad with avocado slices, drizzle the dressing overtop and garnish with fresh chives and sesame seeds before serving.
Recipe adapted from Fettle Vegan
Salad:
1 bunch of red kale
1 carrot, peeled and cut into thin rounds
1 small cucumber, cut into thin rounds
Handful of baby bell peppers ( or 1 regular bell pepper), cut into bite sized pieces
2 avocados
Dressing:
1/2 cup olive oil
1/4 cup Braggs unfiltered apple cider vinegar
2 heaping tablespoons tahini
1 tablespoon fresh ginger, peeled and smashed with the back of your knife
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons agave nectar
1 small clove of garlic
Optional Garnish:
Fresh chives
Sesame seeds
Wash the kale and rip the leaves into bite sized pieces. In a large salad bowl add the kale pieces, pre-cut carrots, cucumber, and bell pepper- toss.
In a food processor add all the dressing ingredients, blend until completely smooth. If the dressing is too thick, add a little water until desired consistency.
While the dressing is in the food processor, slice the avocado.
Assemble: Add the salad into bowls, top the salad with avocado slices, drizzle the dressing overtop and garnish with fresh chives and sesame seeds before serving.
Recipe adapted from Fettle Vegan
Friday, June 13, 2014
Buffalo Cauliflower Bites
Honestly, no words will do these bad boys justice. You're just going to have to trust me on this one. Make these. Tomorrow. You need to. Because they're the best thing you'll be putting in your mouth anytime soon. Amazing.
1 small cauliflower head, cut into bite sized florets
4 tablespoons plant-based butter, melted
5 tablespoons Frank's Buffalo Wing Hot Sauce (Frank's is just superior, lets be real)
1 tablespoon Bragg's unfiltered apple cider vinegar
1/2 teaspoon garlic powder
2 cups pita chips (or GF panko)
Follow Your Heart Blue Cheese or Ranch dressing (found at Whole Foods)
Preheat the oven to 375° F.
Prepare a baking dish by spraying it with nonstick spray. In a bowl combine the melted butter, hot sauce, vinegar, and garlic powder, set aside.
In a food processor blend the pita chips until they are fine and have a similar consistency as bread crumbs.
Dip the florets into the sauce, then coat in pita crumbs, then place on the baking sheet. Once all florets are coated and on the baking sheet give them a light mist with non stick cooking spray.
Bake for 20-25 minutes, until they are golden brown. Serve with some dressing and enjoy!
*I had to double the recipe for the sauce as the head of cauliflower I had was a little on the larger side.
Recipe adapted from The Saucy Southerner
1 small cauliflower head, cut into bite sized florets
4 tablespoons plant-based butter, melted
5 tablespoons Frank's Buffalo Wing Hot Sauce (Frank's is just superior, lets be real)
1 tablespoon Bragg's unfiltered apple cider vinegar
1/2 teaspoon garlic powder
2 cups pita chips (or GF panko)
Follow Your Heart Blue Cheese or Ranch dressing (found at Whole Foods)
Preheat the oven to 375° F.
Prepare a baking dish by spraying it with nonstick spray. In a bowl combine the melted butter, hot sauce, vinegar, and garlic powder, set aside.
In a food processor blend the pita chips until they are fine and have a similar consistency as bread crumbs.
Dip the florets into the sauce, then coat in pita crumbs, then place on the baking sheet. Once all florets are coated and on the baking sheet give them a light mist with non stick cooking spray.
Bake for 20-25 minutes, until they are golden brown. Serve with some dressing and enjoy!
*I had to double the recipe for the sauce as the head of cauliflower I had was a little on the larger side.
Recipe adapted from The Saucy Southerner
Monday, June 9, 2014
Summer Chowder with Fresh Chives and Tarragon
Fresh, light, and floral- perfect way to kick start summer.
3 garlic cloves, minced
3 shallots, minced
2 tablespoons olive oil
1 pound summer squash (I used three small yellow squash and 2 medium zucchini), cut into rounds
16 ounces frozen organic corn kernels, if you have fresh that will work too
1 can light coconut milk
1 cup vegetable broth broth
2 tablespoons chives, chopped
3/4 tablespoons tarragon, chopped
1/4-1/2 teaspoon salt
Lime, cut into wedges
In a stock pot over medium heat saute the garlic and shallots in the olive oil for 3-5 minutes. Add in the summer squash and saute for another 4 minutes. Toss in the corn and continue sauting for another 2 minutes. Add in the coconut milk and broth, bring to a boil, then lower to a simmer and add in the chives, tarragon, and salt. With a lid over top simmer for 15 minutes, until the squash is soft and the corn cooked through. Carefully transfer to a blended and blend to desired consistency. Squeeze juice from a lime wedge over top of each soup bowl before eating.
Serves 4-6
3 garlic cloves, minced
3 shallots, minced
2 tablespoons olive oil
1 pound summer squash (I used three small yellow squash and 2 medium zucchini), cut into rounds
16 ounces frozen organic corn kernels, if you have fresh that will work too
1 can light coconut milk
1 cup vegetable broth broth
2 tablespoons chives, chopped
3/4 tablespoons tarragon, chopped
1/4-1/2 teaspoon salt
Lime, cut into wedges
In a stock pot over medium heat saute the garlic and shallots in the olive oil for 3-5 minutes. Add in the summer squash and saute for another 4 minutes. Toss in the corn and continue sauting for another 2 minutes. Add in the coconut milk and broth, bring to a boil, then lower to a simmer and add in the chives, tarragon, and salt. With a lid over top simmer for 15 minutes, until the squash is soft and the corn cooked through. Carefully transfer to a blended and blend to desired consistency. Squeeze juice from a lime wedge over top of each soup bowl before eating.
Serves 4-6
Thursday, May 29, 2014
Simmered Collard Greens
This past weekend my mom and I took a mini vacation to Orlando to spend some much appreciated quality time together. We mostly spent our trip lounging at the pool, soaking in as much sun as we could get between the reliable afternoon rain showers of Florida Summers. I took her to Ethos Vegan Kitchen, my all time favorite vegan restaurant in the entire continental United States, where I was inspired by yet another one of their dishes. I had the most yummy simmered collard greens that accompanied my main dish of BBQ 'Chikun' with mashed potatoes and gravy. Apparently what they're saying is true: Collards are the new Kale. I've made collards before, but I've never had them simmered so simply. I thought they were drool-worthy. So the day we got back I ran out to the store and bought a bundle of collards and simmered away.
1 bunch collard greens
2 garlic cloves, minced
2 tablespoons olive oil
2 cups vegetable broth*
Seasonings (optional)*
Remove the stems from the collards and rip the greens into smaller pieces.
In a pan over medium heat saute the garlic in the olive oil until fragrant. Add in the greens and vegetable broth and simmer over low heat for 1 1/2 hours with a lid over top. Strain out any remaining liquid before serving. Taste and adjust for seasoning.
*The broth you use will determine the flavor profile of these collards. I use Better Than Bouillon Vegetable Base which has great flavor.
*A lot of people enjoy adding red pepper flakes or hot sauce to their simmered collards, but I loved how I had them at Ethos, so flavorful and simple, so I did without.
1 bunch collard greens
2 garlic cloves, minced
2 tablespoons olive oil
2 cups vegetable broth*
Seasonings (optional)*
Remove the stems from the collards and rip the greens into smaller pieces.
In a pan over medium heat saute the garlic in the olive oil until fragrant. Add in the greens and vegetable broth and simmer over low heat for 1 1/2 hours with a lid over top. Strain out any remaining liquid before serving. Taste and adjust for seasoning.
*The broth you use will determine the flavor profile of these collards. I use Better Than Bouillon Vegetable Base which has great flavor.
*A lot of people enjoy adding red pepper flakes or hot sauce to their simmered collards, but I loved how I had them at Ethos, so flavorful and simple, so I did without.
Saturday, May 3, 2014
Roasted Carrots with Carrot Top Pesto
Erica, Shaun, and I went to the farmers market the other day to check out some beautiful, fresh, local, organic produce. I stumbled upon these gorgeous red carrots that were shades of yellow and orange on the inside. They had these massive tops to them and I knew I had to figure out a way to cook them. Throwing away all that nutrition would be blasphemy. I asked the farmer who sold them to me what he did with them and he said he once made a pesto using the tops. It was like music to my ears. I would roast the carrots and top them with a carrot top pesto. It turned out absolutely amazing! Never again will I be throwing away carrot tops.
1 large bunch of carrots with tops
1-2 tablespoons of light olive oil, for roasting
1/4 cup basil
3 tablespoons macadamia nuts
1/4 cup nutritional yeast
1 garlic clove
1/2 cup light olive oil, for pesto
Salt and pepper, to taste
Preheat the oven to 375°F.
Wash the carrots and remove the tops, making sure to save them. Cut the carrots into even segments. I left a little bit of the tops on the carrots to make the dish appear more rustic but the tops became brittle in the oven so I suggest just removing the tops completely.
Prepare a baking dish by spraying it with non stick cooking spray. Toss the carrots in the oil set aside for roasting and bake until fork tender, about 25 minutes.
In the meantime, prepare the pesto. Add roughly 1 1/2 cups of reserved carrot tops to the food processor along with the basil, macadamia nuts, yeast, garlic- blend. Slowly drizzle in the olive oil, continuing to blend until all the ingredients are well incorporated and somewhat sauce-like. Taste and add salt and pepper to your liking.
Once the carrots are tender, arrange them on a dish and spoon the pesto over top. Serve warm.
1 large bunch of carrots with tops
1-2 tablespoons of light olive oil, for roasting
1/4 cup basil
3 tablespoons macadamia nuts
1/4 cup nutritional yeast
1 garlic clove
1/2 cup light olive oil, for pesto
Salt and pepper, to taste
 |
| Erica and I at the market, it's amazing we didn't melt in the heat. |
Preheat the oven to 375°F.
Wash the carrots and remove the tops, making sure to save them. Cut the carrots into even segments. I left a little bit of the tops on the carrots to make the dish appear more rustic but the tops became brittle in the oven so I suggest just removing the tops completely.
Prepare a baking dish by spraying it with non stick cooking spray. Toss the carrots in the oil set aside for roasting and bake until fork tender, about 25 minutes.
In the meantime, prepare the pesto. Add roughly 1 1/2 cups of reserved carrot tops to the food processor along with the basil, macadamia nuts, yeast, garlic- blend. Slowly drizzle in the olive oil, continuing to blend until all the ingredients are well incorporated and somewhat sauce-like. Taste and add salt and pepper to your liking.
Once the carrots are tender, arrange them on a dish and spoon the pesto over top. Serve warm.
Stuffed Bell Peppers
I had two green peppers in the fridge, a box of mushrooms, and not much else. This was very a much a 'throw-something-together-and-lets-hope-it-works' meal. I made it for my family quickly and ran out of the door as I had plans for the night. Several hours later I received a text from my mom saying 'dinner was awesome!'. I was elated since I always struggled with turning bell peppers into an enjoyable meal. Not only is it up to par in the taste category but it is insanely easy to throw together too.
2 green bell peppers
1/2 cup quinoa
1 cup vegetable broth
1 box white button mushrooms
2 tablespoons braggs liquid aminos/soy sauce/ tamari
1 teaspoon Montreal steak seasoning
1 cup steamed broccoli (you can sub this for any other leftover veggie you have in your fridge)
1/4 cup diaya cheese + extra
Small bundle of scallions
Preheat oven to 350°F.
Halve the bell peppers, removing the seeds. Place in a small casserole dish that has been sprayed with non stick spray.
Rinse quinoa until water runs clear, then add it to a pot along with the broth and bring it to a boil. Cover and reduce head to a simmer for 15-20 minutes, until the water is absorbed. Remove from heat and allow to rest for 5 minutes.
While the quinoa is cooking quarter the mushrooms. Saute them in a pan with a little olive oil until they let out all their liquids and start to shrink down in size. Add in the liquid aminos and steak seasoning, continue to saute until tender. Remove from heat and place the mushrooms in a large bowl.
Cut the steamed broccoli into bite sized pieces and add them to the bowl with the mushrooms.
Dice the scallions and saute for 2 minutes, then add to the bowl with the mushrooms and broccoli. Toss in the diaya cheddar and the quinoa once it is done cooking. Stir the contents of the bowl until fully incorporated, then spoon into the bell pepper halves.
Bake for 55 minutes, until the peppers are tender. Sprinkle a little more diaya cheddar over top and broil for 1-2 minutes before serving.
2 green bell peppers
1/2 cup quinoa
1 cup vegetable broth
1 box white button mushrooms
2 tablespoons braggs liquid aminos/soy sauce/ tamari
1 teaspoon Montreal steak seasoning
1 cup steamed broccoli (you can sub this for any other leftover veggie you have in your fridge)
1/4 cup diaya cheese + extra
Small bundle of scallions
Preheat oven to 350°F.
Halve the bell peppers, removing the seeds. Place in a small casserole dish that has been sprayed with non stick spray.
Rinse quinoa until water runs clear, then add it to a pot along with the broth and bring it to a boil. Cover and reduce head to a simmer for 15-20 minutes, until the water is absorbed. Remove from heat and allow to rest for 5 minutes.
While the quinoa is cooking quarter the mushrooms. Saute them in a pan with a little olive oil until they let out all their liquids and start to shrink down in size. Add in the liquid aminos and steak seasoning, continue to saute until tender. Remove from heat and place the mushrooms in a large bowl.
Cut the steamed broccoli into bite sized pieces and add them to the bowl with the mushrooms.
Dice the scallions and saute for 2 minutes, then add to the bowl with the mushrooms and broccoli. Toss in the diaya cheddar and the quinoa once it is done cooking. Stir the contents of the bowl until fully incorporated, then spoon into the bell pepper halves.
Bake for 55 minutes, until the peppers are tender. Sprinkle a little more diaya cheddar over top and broil for 1-2 minutes before serving.
Thursday, April 24, 2014
Chikun Bruschetta Sandwich (Replicated from Ethos Vegan Kitchen)
I spent the better part of April in Georgia attending a Vipassana meditation course which explains my absence from this blog. I've honestly been absent in all aspects of my life, as the course did not allow for any technology, cell phones, or human contact. To put it simply, I've been off the grid. But now that I'm back I've been dying to blog.
On the way home from Georgia I stopped in Orlando to visit my childhood best friend, Danielle. We went to Ethos Vegan Kitchen to catch up a bit. If you've never been to Ethos, plan a trip. That restaurant alone is worth the drive. It is by far my favorite vegan restaurant. It tops Sublime and Darbster by a long shot. Dani and I split the Chikun Brushetta Sandwich to start off with, something I wouldn't normally order but trusted Danielle's judgement. Holy Shit. That sandwich. Extraordianry. I came home and immediately replicated it. It was super easy to recreate and was a huge hit with my family- who are, in case you were wondering, still alive. I thought for sure they would have starved to death in my abscense, but somehow managed to live. Next time they complain that me leaving them will result in their starvation I'll keep this in mind.
4 pieces of thick sliced bread
2 Gardein Chick'n Scallopini (found at Whole Foods in the freezer section)
Follow Your Heart Mozzarella cheese alternative block (found in the cheese section at Whole Foods)
Lettuce, just a few pieces
1 extra large tomato
2 garlic cloves, minced
1/4 cup basil, chiffonade (cut into little ribbons)
2 tablespoons aged balsamic vinegar (the longer it is aged the sweeter it is)
2 tablespoons light olive oil
Dice the tomato into little cubes and place in a bowl along with the minced garlic, chiffonade basil, vinegar, and olive oil. Place in fridge and allow for flavors to marinate. Take 1/3 of the block of Mozzarella and dice the cheese into 1/2 inch cubes, set aside.
Drizzle a tiny bit of olive oil over the bread and toast until crispy. Prepare the Gardein Chick'n according to package instructions.
Assemble: Lay down a couple pieces of lettuce over the bread, then top with bruschetta and cubes of Mozzarella cheese. Drizzle a little bit of the bruschetta sauce over top. Place a piece of Chick'n over top and finish it with another piece of bread. Serve warm.
*I made two sandwiches and cut them in half to serve four.
*I layered my bruschetta and cheese last, which made it harder to eat. I recommend layering them first, then adding the chicken to the top before finishing it off with a slice of bread.
On the way home from Georgia I stopped in Orlando to visit my childhood best friend, Danielle. We went to Ethos Vegan Kitchen to catch up a bit. If you've never been to Ethos, plan a trip. That restaurant alone is worth the drive. It is by far my favorite vegan restaurant. It tops Sublime and Darbster by a long shot. Dani and I split the Chikun Brushetta Sandwich to start off with, something I wouldn't normally order but trusted Danielle's judgement. Holy Shit. That sandwich. Extraordianry. I came home and immediately replicated it. It was super easy to recreate and was a huge hit with my family- who are, in case you were wondering, still alive. I thought for sure they would have starved to death in my abscense, but somehow managed to live. Next time they complain that me leaving them will result in their starvation I'll keep this in mind.
 | |||
| Chickun Bruschetta Sandwich from Ethos |
 |
| Recreated version which honestly tasted spot on! |
4 pieces of thick sliced bread
2 Gardein Chick'n Scallopini (found at Whole Foods in the freezer section)
Follow Your Heart Mozzarella cheese alternative block (found in the cheese section at Whole Foods)
Lettuce, just a few pieces
1 extra large tomato
2 garlic cloves, minced
1/4 cup basil, chiffonade (cut into little ribbons)
2 tablespoons aged balsamic vinegar (the longer it is aged the sweeter it is)
2 tablespoons light olive oil
Dice the tomato into little cubes and place in a bowl along with the minced garlic, chiffonade basil, vinegar, and olive oil. Place in fridge and allow for flavors to marinate. Take 1/3 of the block of Mozzarella and dice the cheese into 1/2 inch cubes, set aside.
Drizzle a tiny bit of olive oil over the bread and toast until crispy. Prepare the Gardein Chick'n according to package instructions.
Assemble: Lay down a couple pieces of lettuce over the bread, then top with bruschetta and cubes of Mozzarella cheese. Drizzle a little bit of the bruschetta sauce over top. Place a piece of Chick'n over top and finish it with another piece of bread. Serve warm.
*I made two sandwiches and cut them in half to serve four.
*I layered my bruschetta and cheese last, which made it harder to eat. I recommend layering them first, then adding the chicken to the top before finishing it off with a slice of bread.
Tuesday, April 1, 2014
White Bean Curry with Collards and Sweet Potatoes
This is dish warming, hearty, easy to throw together and delicious. It has the perfect combination of protein, greens, starch, and is topped with a fresh avocado mango salsa. I packed away this little container for my friend, Erica, who gobbled it up and then harassed me via text message for more. By her reaction it's safe to say this dish was a hit.
You can serve it over rice or just eat this in a bowl with a spoon. Before serving top with some mango avocado salsa.
Recipe adapted from The Post Punk Kitchen
1 tablespoon coconut oil
1 red onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 tablespoon fresh minced ginger
2 cloves garlic, minced
1 1/2 to 2 tablespoons mild curry powder
1/2 teaspoon garam masala
3/4 teaspoon salt
1 tablespoon agave
3 cups vegetable broth
2 tablespoons tomato paste
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch chunks
1 pound collard greens, deribbed, leaves chopped into bite sized pieces
1 cup coconut milk
1 15 oz BPA free can of white beans (I used northern beans, but whatever you prefer will work)
For the Mango Avocado Salsa:
1 ripe avocado, diced
1 ripe mango, diced
1 tablespoon fresh lime juice
Optional:
Basmati rice, to serve curry over
In a large stock pot over medium heat saute the onion and jalapeno in coconut oil for 5 minutes, until the onion is slightly browned. Add in the garlic and ginger and saute another 30 seconds. Add in the curry, garam masala, salt, vegetable broth, agave, tomato paste, and stir to combine. Add in the potatoes, cover pot and bring to a boil, lower to a simmer and leave the lid ajar. Simmer until the potatoes are fork tender, about 4-5 minutes.
In the meantime, toss the avocado, mango, and lime juice in a small bowl, set aside.
Once potatoes are fork tender add the collards, beans, and coconut milk. Stir to incorporate, the greens will shrink down quite a bit so don't worry if they don't all fit at once. Leave lid ajar again and bring back to a simmer. Let simmer just until collards are tender, it should only take a few minutes.
2 jalapenos, seeded and thinly sliced
1 tablespoon fresh minced ginger
2 cloves garlic, minced
1 1/2 to 2 tablespoons mild curry powder
1/2 teaspoon garam masala
3/4 teaspoon salt
1 tablespoon agave
3 cups vegetable broth
2 tablespoons tomato paste
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch chunks
1 pound collard greens, deribbed, leaves chopped into bite sized pieces
1 cup coconut milk
1 15 oz BPA free can of white beans (I used northern beans, but whatever you prefer will work)
For the Mango Avocado Salsa:
1 ripe avocado, diced
1 ripe mango, diced
1 tablespoon fresh lime juice
Optional:
Basmati rice, to serve curry over
In a large stock pot over medium heat saute the onion and jalapeno in coconut oil for 5 minutes, until the onion is slightly browned. Add in the garlic and ginger and saute another 30 seconds. Add in the curry, garam masala, salt, vegetable broth, agave, tomato paste, and stir to combine. Add in the potatoes, cover pot and bring to a boil, lower to a simmer and leave the lid ajar. Simmer until the potatoes are fork tender, about 4-5 minutes.
In the meantime, toss the avocado, mango, and lime juice in a small bowl, set aside.
Once potatoes are fork tender add the collards, beans, and coconut milk. Stir to incorporate, the greens will shrink down quite a bit so don't worry if they don't all fit at once. Leave lid ajar again and bring back to a simmer. Let simmer just until collards are tender, it should only take a few minutes.
You can serve it over rice or just eat this in a bowl with a spoon. Before serving top with some mango avocado salsa.
Monday, March 31, 2014
Avocado Pesto
Ok, if you're anything like me that title may put you off a bit. Avocados in pesto? Sounds strange. I only decided to make this because I had two very ripe avocados on the counter and no dinner plans. This pesto is AMAZEBALLS. Yeah, I went there. It's insane. I made it twice in a row, partly because I have an unhealthy love affair with pasta, but mainly because it was that damn good.
1 pound linguine pasta, GF if necessary, I love brown rice pasta so that's always a great option
1 large bunch of fresh basil, I probably used 1 1/2 to 2 cups lightly packed basil
1/2 cup pine nuts
2 avocados, pitted and scooped
2 tablespoons fresh lemon juice
3 garlic cloves
1/2 cup light olive oil (I think the virgin olive oil is too thick/strong for pesto, but whatever you like will work)
1/4 cup nutritional yeast
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 cup sun-dried tomatoes, optional
Cook the pasta according to instructions.
In a food processor add all ingredients except the sun-dried tomatoes, blend until creamy.
Toss warm pasta in pesto sauce, add in the sun-dried tomatoes, and mix until well incorporated. Serve warm.
Makes 4-6 portions
Recipe adapted from Chef Chloe
1 pound linguine pasta, GF if necessary, I love brown rice pasta so that's always a great option
1 large bunch of fresh basil, I probably used 1 1/2 to 2 cups lightly packed basil
1/2 cup pine nuts
2 avocados, pitted and scooped
2 tablespoons fresh lemon juice
3 garlic cloves
1/2 cup light olive oil (I think the virgin olive oil is too thick/strong for pesto, but whatever you like will work)
1/4 cup nutritional yeast
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 cup sun-dried tomatoes, optional
Cook the pasta according to instructions.
In a food processor add all ingredients except the sun-dried tomatoes, blend until creamy.
Toss warm pasta in pesto sauce, add in the sun-dried tomatoes, and mix until well incorporated. Serve warm.
Makes 4-6 portions
Recipe adapted from Chef Chloe
Tuesday, March 4, 2014
Mushroom Stout Pie with Potato Biscuits
I'm just going to go flat out and say it, although I adore everything the queen of vegan cooking, Isa Chandra, stands for, I don't always adore her recipes. I find them to be very hit or miss. But she is pioneering her way into bookstores with her top selling cook books like Vegan with a Vengeance, Veganomicon, and Vegan Cupcakes Take Over the World- just to name a few. I've been wanting to make this recipe of hers for a while, and a year later- phew- I did it! Honestly, this isn't hard to make, but the thought of schlepping to Total Wine to find a non-Guinness stout was enough to keep me away. I'll totally be making this one again, it is the perfect dish for cold winter weather (not that I can expect much of that down South).
For the stew:
1 oz dried porcini or mix blend mushrooms
3 cups vegetable broth
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
8 oz white button mushrooms, thinly sliced
2 ribs celery, thinly sliced
1 teaspoon dried rosemary
2 teaspoons dried thyme
5 carrots (about 1/2 pound), peeled, sliced into thin half moons
1 1/4 cups stout beer (Caution: many stouts are not vegan friendly, like Guinness, click here for a list of stouts and their vegan friendly status)
2 tablespoons tomato paste
1/4 teaspoon fresh black pepper
1 1/4 teaspoons salt
1/3 cup all-purpose flour
2 15 oz BPA-free cans of kidney beans, rinsed and drained
For the biscuits:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup leftover mashed potatoes (refer to bottom for instructions on what to do if you don't have leftover mashed potatoes)
3 tablespoons olive oil
1/2 cup cold water
Make the stew:
Tear the dried mushrooms into bite sized pieces if they aren't already that size. Stick the mushrooms in a large bowl. Boil the vegetable broth, then pour the hot broth over the dried mushrooms and cover with a plate or lid to keep it hot. This step is crucial for re-hydrating the mushrooms. Meanwhile, prep (all the dicing and mincing and such) everything you need for the recipe.
In a stock pot saute the onions in some oil over medium heat until translucent, 4-7 minutes. Add garlic and saute for another minute. Add in the sliced fresh mushrooms, celery, thyme, rosmary, and saute for 5 more minutes, until the mushrooms release their liquids and they start to brown a little. Add in the carrots, stout, tomato paste, black pepper, and salt- boil for three minutes. Add in the dried mushrooms along with the broth they've been re-hydrating in. Cover and bring to a full boil for about five minutes, this will finish cooking the dried mushrooms. Careful not to burn the bottom of the stew, stir on occasion.
Now that the dried mushrooms are soft, in a measuring cup combine the flour with one cup of cold water and whisk with a fork until it is clump-free. Turn the heat down to medium and slowly add in water/flour mixture into the pot, mixing as your pour it in. Allow to thicken for five minutes before adding the kidney beans and removing from heat.
Preheat the oven to 425°F.
Make the biscuits:
In a large mixing bowl sift together the flour, baking powder, sugar and salt. In a separate bowl mix together the mashed potatoes, olive oil and water. It should be very liquidy and mushy. Make a well in the center of the flour and add the potato mixture. Mix with a fork until a stiff dough starts to form, then turn the dough on to a cleaned counter and knead a few times to smooth out. I flattened my dough out to about 3/4 of an inch thick, next time I would make it thicker (maybe to 1.5 inches) since it didn't rise as much as I expected it to. Cut the dough into pieces, mine are sloppy, large, and awkwardly shaped, you can probably do a better job than I did...
Spray a large casserole dish with nonstick spray. Pour the prepared stew into the casserole dish and line the top with the biscuits you just made. Bake for 20 minutes, until lightly browned on top, let sit for 15 minutes before serving.
*If you don't have leftover mashed potatoes: don't panic! Isa says: "to make about the cup called for here, microwave a russet potato, and mash with 1/4 cup unsweetened vegan milk, 2 tablespoons olive oil and a pinch of salt. Let cool, then measure and use!"
For the stew:
1 oz dried porcini or mix blend mushrooms
3 cups vegetable broth
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
8 oz white button mushrooms, thinly sliced
2 ribs celery, thinly sliced
1 teaspoon dried rosemary
2 teaspoons dried thyme
5 carrots (about 1/2 pound), peeled, sliced into thin half moons
1 1/4 cups stout beer (Caution: many stouts are not vegan friendly, like Guinness, click here for a list of stouts and their vegan friendly status)
2 tablespoons tomato paste
1/4 teaspoon fresh black pepper
1 1/4 teaspoons salt
1/3 cup all-purpose flour
2 15 oz BPA-free cans of kidney beans, rinsed and drained
For the biscuits:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup leftover mashed potatoes (refer to bottom for instructions on what to do if you don't have leftover mashed potatoes)
3 tablespoons olive oil
1/2 cup cold water
Make the stew:
Tear the dried mushrooms into bite sized pieces if they aren't already that size. Stick the mushrooms in a large bowl. Boil the vegetable broth, then pour the hot broth over the dried mushrooms and cover with a plate or lid to keep it hot. This step is crucial for re-hydrating the mushrooms. Meanwhile, prep (all the dicing and mincing and such) everything you need for the recipe.
In a stock pot saute the onions in some oil over medium heat until translucent, 4-7 minutes. Add garlic and saute for another minute. Add in the sliced fresh mushrooms, celery, thyme, rosmary, and saute for 5 more minutes, until the mushrooms release their liquids and they start to brown a little. Add in the carrots, stout, tomato paste, black pepper, and salt- boil for three minutes. Add in the dried mushrooms along with the broth they've been re-hydrating in. Cover and bring to a full boil for about five minutes, this will finish cooking the dried mushrooms. Careful not to burn the bottom of the stew, stir on occasion.
Now that the dried mushrooms are soft, in a measuring cup combine the flour with one cup of cold water and whisk with a fork until it is clump-free. Turn the heat down to medium and slowly add in water/flour mixture into the pot, mixing as your pour it in. Allow to thicken for five minutes before adding the kidney beans and removing from heat.
Preheat the oven to 425°F.
Make the biscuits:
In a large mixing bowl sift together the flour, baking powder, sugar and salt. In a separate bowl mix together the mashed potatoes, olive oil and water. It should be very liquidy and mushy. Make a well in the center of the flour and add the potato mixture. Mix with a fork until a stiff dough starts to form, then turn the dough on to a cleaned counter and knead a few times to smooth out. I flattened my dough out to about 3/4 of an inch thick, next time I would make it thicker (maybe to 1.5 inches) since it didn't rise as much as I expected it to. Cut the dough into pieces, mine are sloppy, large, and awkwardly shaped, you can probably do a better job than I did...
Spray a large casserole dish with nonstick spray. Pour the prepared stew into the casserole dish and line the top with the biscuits you just made. Bake for 20 minutes, until lightly browned on top, let sit for 15 minutes before serving.
*If you don't have leftover mashed potatoes: don't panic! Isa says: "to make about the cup called for here, microwave a russet potato, and mash with 1/4 cup unsweetened vegan milk, 2 tablespoons olive oil and a pinch of salt. Let cool, then measure and use!"
Saturday, February 22, 2014
Kale Burgers
I don't know about you, but I've had it up to my eyeballs with kale. I get it weekly in my organic food co-op box and frankly, eight months in, I'm sick of it. I've steamed it, sauteed it, served it raw, dehydrated it, juiced it, blended it, and baked it. I was officially going mental- yes, the kale was making me crazy. How much kale can one person eat? But then, by sheer miracle, I landed on a recipe that took kale and spun it in a completely different direction. Meet: The Kale Burger! And because I was so impressed with this oddity I am passing it along to you.
1 large bunch kale, well-washed and mostly dried
Hefty pinch of sea salt
1 tomato, chopped (try and get a Roma, they're less juicy)
1 tablespoon almond butter or tahini
2 garlic cloves, divided
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup almond meal (or finely ground up blanched almonds if you're in a pinch)
1/4 cup all purpose of GF flour
Olive oil
1 tiny onion, sliced
1/4 cup plant-based mayo
Zest of a lemon
Juice of half a lemon
Derib kale (and ribs aside for future use- toss them in a smoothie or something), take the leaves and sprinkle with sea salt and massage with your hands for a second. Let rest for 15 minutes. In the meantime toss the tomato, almond butter (or tahini if you don't have it), one garlic clove, coriander, and cumin into the food processor and blend until smooth.
Rinse the salt off the kale. In a large saucepan heat a little olive oil, then toss the rinsed kale in and saute for just a few minutes until it wilts. Meanwhile, mix the almond meal and flour in a small bowl. Once the kale has wilted down, transfer it to a bowl and allow to completely cool- if you're in a rush you can throw it in the fridge for a few minutes.
While the kale is cooling dice the remaining garlic clove and add it to the vegan mayo, along with the zest of the lemon and the juice from half of it. Refrigerate to allow flavors to marinate. Slice the onion and saute in a pan with some oil over medium-low heat for 10-15 minutes, until completely caramelized, then set aside.
Once the kale has cooled squeeze out all the excess water. Add the kale to the food processor with the tomato mixture and pulse several times until the kale is finally chopped. If the kale mixture is too wet to form into patties add a few tablespoons of the almond flour mixture. If it's too dry, then add some olive oil or water. After forming each burger, carefully coat each side in the almond flour mixture.
Heat a couple tablespoons of olive oil over medium heat in a non-stick pan (if you're not using a non-stick, spray it with non-stick spray before adding the oil, trust me on this one). Once the oil is hot add the burgers in, cooking three minutes per side.
Assemble: I served these bunless. I added a half teaspoon of the lemon garlic aioli to each burger and finished it off with the caramelized onions. I also had some leftover 'steak' mushrooms that I threw on top but the burger itself is so good I wouldn't worry about not having the mushrooms. Twice I paired these with potatoes, once with these sweet potato fries and the second time with potato skins, that recipe is coming soon.
This roughly make six mini burgers (which are very filling).
1 large bunch kale, well-washed and mostly dried
Hefty pinch of sea salt
1 tomato, chopped (try and get a Roma, they're less juicy)
1 tablespoon almond butter or tahini
2 garlic cloves, divided
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup almond meal (or finely ground up blanched almonds if you're in a pinch)
1/4 cup all purpose of GF flour
Olive oil
1 tiny onion, sliced
1/4 cup plant-based mayo
Zest of a lemon
Juice of half a lemon
Derib kale (and ribs aside for future use- toss them in a smoothie or something), take the leaves and sprinkle with sea salt and massage with your hands for a second. Let rest for 15 minutes. In the meantime toss the tomato, almond butter (or tahini if you don't have it), one garlic clove, coriander, and cumin into the food processor and blend until smooth.
Rinse the salt off the kale. In a large saucepan heat a little olive oil, then toss the rinsed kale in and saute for just a few minutes until it wilts. Meanwhile, mix the almond meal and flour in a small bowl. Once the kale has wilted down, transfer it to a bowl and allow to completely cool- if you're in a rush you can throw it in the fridge for a few minutes.
While the kale is cooling dice the remaining garlic clove and add it to the vegan mayo, along with the zest of the lemon and the juice from half of it. Refrigerate to allow flavors to marinate. Slice the onion and saute in a pan with some oil over medium-low heat for 10-15 minutes, until completely caramelized, then set aside.
Once the kale has cooled squeeze out all the excess water. Add the kale to the food processor with the tomato mixture and pulse several times until the kale is finally chopped. If the kale mixture is too wet to form into patties add a few tablespoons of the almond flour mixture. If it's too dry, then add some olive oil or water. After forming each burger, carefully coat each side in the almond flour mixture.
Heat a couple tablespoons of olive oil over medium heat in a non-stick pan (if you're not using a non-stick, spray it with non-stick spray before adding the oil, trust me on this one). Once the oil is hot add the burgers in, cooking three minutes per side.
Assemble: I served these bunless. I added a half teaspoon of the lemon garlic aioli to each burger and finished it off with the caramelized onions. I also had some leftover 'steak' mushrooms that I threw on top but the burger itself is so good I wouldn't worry about not having the mushrooms. Twice I paired these with potatoes, once with these sweet potato fries and the second time with potato skins, that recipe is coming soon.
This roughly make six mini burgers (which are very filling).
Saturday, February 15, 2014
Chocolate Truffles
A cook opens up the pantry and sees no dessert options in site, a baker opens up the pantry and the options are endless. This is basically how it went down when my friend came over for girl's night and we were craving something sweet. I had nothing on hand, since I don't usually bake. But she whipped through my pantry, pulling out a few ingredients, and lo and behold- chocolate truffles!
1 cup dark chocolate chips (make sure they contain no milk fat/solids)
1/2 cup full fat coconut milk
1/2 tablespoon melted plant-based butter
Topping Suggestions:
Sweetened coconut flakes
Black sesame seeds + cinnamon
Brown sugar + coarse sea salt+ vanilla beans
Place the chocolate chips in a bowl, set aside. Boil the coconut milk, then remove from heat and pour over chocolate chips- allow it to sit for 1-2 minutes before stirring until it's smooth. Add in the melted butter, stir until combined. Once at room temperature, refrigerate over night (or place in freezer until hardened, 1-2 hours). Now that the ganache has chilled, prepare a baking sheet with wax paper. Using a 1/2 tablespoon scoop, roll the ganache into balls. Place back into the refrigerator for another 15 minutes to re-harden (your hands will soften them up as you're shaping them).
Once the truffles have reset in the fridge, roll them in your desired toppings. We rolled a 1/3 in sweetened coconut, another 1/3 in a black sesame seed cinnamon mix, and dusted the last 1/3 in a mixture of brown sugar, coarse sea salt, and vanilla beans. They all came out excellent!
1/2 cup full fat coconut milk
1/2 tablespoon melted plant-based butter
Topping Suggestions:
Sweetened coconut flakes
Black sesame seeds + cinnamon
Brown sugar + coarse sea salt+ vanilla beans
Place the chocolate chips in a bowl, set aside. Boil the coconut milk, then remove from heat and pour over chocolate chips- allow it to sit for 1-2 minutes before stirring until it's smooth. Add in the melted butter, stir until combined. Once at room temperature, refrigerate over night (or place in freezer until hardened, 1-2 hours). Now that the ganache has chilled, prepare a baking sheet with wax paper. Using a 1/2 tablespoon scoop, roll the ganache into balls. Place back into the refrigerator for another 15 minutes to re-harden (your hands will soften them up as you're shaping them).
Once the truffles have reset in the fridge, roll them in your desired toppings. We rolled a 1/3 in sweetened coconut, another 1/3 in a black sesame seed cinnamon mix, and dusted the last 1/3 in a mixture of brown sugar, coarse sea salt, and vanilla beans. They all came out excellent!
Wednesday, December 11, 2013
Meatballs with Spaghetti Squash Pasta
It's hard to find a good vegan (which happens to also be gluten free) meatball substitute, most of them are full of soy or fillers, and are lackluster at best. This one is spiced with Italian seasonings, textured with nuts (which can be replaced with seeds if you're nut-free), hearty from the beans, and overall awesome. Not to mention super easy to make- always a good sign!
1 large spaghetti squash, halved (you can have your local grocery store do this for you if you ask)
3/4 cup walnuts, chopped (substitute with sunflower seeds if you're nut-free)
3/4 cup gluten-free rolled oats
1 cup shredded carrot
1/2 cup fresh parsley, finely chopped
1/3 cup fresh basil leaves, finely chopped
2-3 tablespoons finely chopped oil-packed sun-dried tomatoes (about 2 large)
3 large garlic cloves, minced
1 (15-ounce) BPA free can kidney beans, drained and rinsed
1 tablespoons chia seeds + 3 tbsp water, mixed
1/2 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Marinara sauce
Vegan Parmesan (optional: equal parts of walnuts and nutritional yeast)
Preheat the oven to 350°F. Remove the seeds from the squash, then place the halves flesh-down on a cookie sheet and bake for 40-50 minutes, or until tender. Remove from oven and allow to cool before scraping the flesh out with a fork.
Toss the cooled spaghetti squash in some heated up marinara sauce and serve with the 'meatballs'.
If you're feeling extra festive you can sprinkle this with a little vegan Parmesan cheese. Take equal parts of walnuts and nutritional yeast and pulse in the food processor until crumbly.
Recipe adapted from Oh She Glows
1 large spaghetti squash, halved (you can have your local grocery store do this for you if you ask)
3/4 cup walnuts, chopped (substitute with sunflower seeds if you're nut-free)
3/4 cup gluten-free rolled oats
1 cup shredded carrot
1/2 cup fresh parsley, finely chopped
1/3 cup fresh basil leaves, finely chopped
2-3 tablespoons finely chopped oil-packed sun-dried tomatoes (about 2 large)
3 large garlic cloves, minced
1 (15-ounce) BPA free can kidney beans, drained and rinsed
1 tablespoons chia seeds + 3 tbsp water, mixed
1/2 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Marinara sauce
Vegan Parmesan (optional: equal parts of walnuts and nutritional yeast)
Preheat the oven to 350°F. Remove the seeds from the squash, then place the halves flesh-down on a cookie sheet and bake for 40-50 minutes, or until tender. Remove from oven and allow to cool before scraping the flesh out with a fork.
Toss the cooled spaghetti squash in some heated up marinara sauce and serve with the 'meatballs'.
If you're feeling extra festive you can sprinkle this with a little vegan Parmesan cheese. Take equal parts of walnuts and nutritional yeast and pulse in the food processor until crumbly.
Recipe adapted from Oh She Glows
Tuesday, December 10, 2013
Quick Stuffed Mushrooms
You won't come across an easier stuffed mushroom. You can practically whip these up in your sleep. This is what drew me to the in the first place. I had 25 minutes before I had to run to the gym and was able to get these guys made and just popped them in the oven when I got home. Yeah- my kind of recipe!
2 boxes 1-inch mushrooms with stems, about a pound
2 tablespoons olive oil
Salt and Pepper
4 tablespoons plant-based butter
1 cup white onion, finely chopped
3 garlic cloves, minced
1 cup white wine
1 cup panko or regular breadcrumbs (I only had GF on hand and it worked perfectly)
1 bunch (3 ounces) chives, minced
Preheat oven to 350° F. Carefully remove the stems and place them in a bowl, as you will be using them later. Using a damp clean kitchen towel rub the tops of the mushroom caps to remove that thin layer of skin and/or any dirt. Then toss the caps in the olive oil, and a few grinds of salt and pepper. Spray a glass dish with non-stick spray and bake (tops up) for 10-15 minutes, until tender. Place the hot mushroom caps onto a plate to cool and set aside- do not throw away the mushroom liquid that was released during the baking process, we will be using this!
Rinse your stems to remove any dirt, then roughly chop. Add the plant-based butter to a pan over medium heat and melt, then add in the onion and garlic and saute for 3 minutes, or until they start to turn slightly brown. Add the chopped mushroom stems into the the pan with the onion-garlic mixture, saute for another 5 minutes. Next add in the white wine and saute until the wine is almost cooked. Remove from heat and transfer mixture to a bowl, stir in the breadcrumbs, chives, and reserved mushroom liquid.
Stuff mushrooms, then bake for 8-10 minutes, until warmed through and the tops start to turn golden brown.
*I had a lot of extra stuffing leftover, you can always freeze the stuffing and thaw it for future stuffed mushrooms. Or just bake it and eat it like a holiday stuffing.
Recipe from Sublime Restaurant Cookbook
2 boxes 1-inch mushrooms with stems, about a pound
2 tablespoons olive oil
Salt and Pepper
4 tablespoons plant-based butter
1 cup white onion, finely chopped
3 garlic cloves, minced
1 cup white wine
1 cup panko or regular breadcrumbs (I only had GF on hand and it worked perfectly)
1 bunch (3 ounces) chives, minced
Preheat oven to 350° F. Carefully remove the stems and place them in a bowl, as you will be using them later. Using a damp clean kitchen towel rub the tops of the mushroom caps to remove that thin layer of skin and/or any dirt. Then toss the caps in the olive oil, and a few grinds of salt and pepper. Spray a glass dish with non-stick spray and bake (tops up) for 10-15 minutes, until tender. Place the hot mushroom caps onto a plate to cool and set aside- do not throw away the mushroom liquid that was released during the baking process, we will be using this!
Rinse your stems to remove any dirt, then roughly chop. Add the plant-based butter to a pan over medium heat and melt, then add in the onion and garlic and saute for 3 minutes, or until they start to turn slightly brown. Add the chopped mushroom stems into the the pan with the onion-garlic mixture, saute for another 5 minutes. Next add in the white wine and saute until the wine is almost cooked. Remove from heat and transfer mixture to a bowl, stir in the breadcrumbs, chives, and reserved mushroom liquid.
Stuff mushrooms, then bake for 8-10 minutes, until warmed through and the tops start to turn golden brown.
*I had a lot of extra stuffing leftover, you can always freeze the stuffing and thaw it for future stuffed mushrooms. Or just bake it and eat it like a holiday stuffing.
Recipe from Sublime Restaurant Cookbook
Thursday, November 14, 2013
Yard House Mac and Cheese: Vegan Style
I've never been to Yard House but apparently their Mac and Cheese is on point. My friend Anna veganized their recipe and passed it on to me. It is so damn good. Seriously. Delicious. My brother insists I make it as a side dish for Thanksgiving, and although that won't be happening I will be making this again as a quick and easy dinner.
1 lb elbow/shell pasta
3 tablespoons butter
1/4 cup flour (or chickpea flour if you're GF)
3 cups plant-based milk (I used the carton coconut milk because I had it on hand, but almond or soy would work as well)
8 ounces Pepper Jack Daiya wedge or shreds
8 ounces Cheddar Daiya wedge or shreds
1 cup bread (preferably day old sourdough/bakery breads)
2 boxes Crimini mushrooms
Salt and Pepper
Pinch of Cayenne pepper
2 teaspoons garlic powder
Optional: Bacon Bits (yes, they're vegan! Crazy, huh?)
Optional: Truffle Oil
Preheat the oven to 350°F.
Cook the pasta until slightly under done, then drain and set aside.
Cut the cheeze wedges into little cubes, set aside. Take the bread and place it in a food processor and blend until crumbly, set aside.
In a large sauce pain melt the butter over medium heat, once melted whisk in flour and cook for 1-2 minutes. Whisk in milk, bring to a boil and remove from heat- add the cheddar and jack handfuls at a time along with salt, cayenne, and black pepper to taste. Once all the cheese is melted pour the pasta into the sauce. It's going to look like an absurd amount of sauce, but it works out perfectly, have some faith.
Lightly spray a casserole dish with nonstick spray, pour the cheesy pasta and all of the sauce into the casserole dish. Toss your bread crumbles with the garlic powder and layer it on top of the pasta and bake for 20 minutes.
While your pasta is baking, quarter the mushrooms and saute them for just a couple minutes, so they still have a nice bite to them but have lost much of their water weight. When the pasta comes out of the oven serve it with a scoop of the mushrooms, optional bacon bits, and a drizzle of truffle oil.
*I made this again with 6 oz daiya mozzarella shreds, 2 oz daiya cheddar shreds, and 8 ounces daiya pepper jack shreds and it was so insanely good. Almost like a more 'sophisticated' mac, but that's just my opinion!
3 tablespoons butter
1/4 cup flour (or chickpea flour if you're GF)
3 cups plant-based milk (I used the carton coconut milk because I had it on hand, but almond or soy would work as well)
8 ounces Pepper Jack Daiya wedge or shreds
8 ounces Cheddar Daiya wedge or shreds
1 cup bread (preferably day old sourdough/bakery breads)
2 boxes Crimini mushrooms
Salt and Pepper
Pinch of Cayenne pepper
2 teaspoons garlic powder
Optional: Bacon Bits (yes, they're vegan! Crazy, huh?)
Optional: Truffle Oil
Preheat the oven to 350°F.
Cook the pasta until slightly under done, then drain and set aside.
Cut the cheeze wedges into little cubes, set aside. Take the bread and place it in a food processor and blend until crumbly, set aside.
In a large sauce pain melt the butter over medium heat, once melted whisk in flour and cook for 1-2 minutes. Whisk in milk, bring to a boil and remove from heat- add the cheddar and jack handfuls at a time along with salt, cayenne, and black pepper to taste. Once all the cheese is melted pour the pasta into the sauce. It's going to look like an absurd amount of sauce, but it works out perfectly, have some faith.
Lightly spray a casserole dish with nonstick spray, pour the cheesy pasta and all of the sauce into the casserole dish. Toss your bread crumbles with the garlic powder and layer it on top of the pasta and bake for 20 minutes.
While your pasta is baking, quarter the mushrooms and saute them for just a couple minutes, so they still have a nice bite to them but have lost much of their water weight. When the pasta comes out of the oven serve it with a scoop of the mushrooms, optional bacon bits, and a drizzle of truffle oil.
*I made this again with 6 oz daiya mozzarella shreds, 2 oz daiya cheddar shreds, and 8 ounces daiya pepper jack shreds and it was so insanely good. Almost like a more 'sophisticated' mac, but that's just my opinion!
Sunday, September 22, 2013
Sweet Potato and Herb Quinoa Patties
These quinoa patties are very flavorful and they will definitely be a regular in my book! It would be delicious served over sauteed spinach. I served it topped off with Anna's famous 'KFC gravy' alongside a spring mix salad with herbs, edible flowers, and roasted chickpeas.
1/3 cup uncooked quinoa
1/2 cup sunflower seeds
Olive oil
1 medium onion, diced
1garlic loved, minced
3 cups peeled and grated sweet potato
4 tablespoons water
3 tablespoons fresh rosemary leaves
2 tablespoons fresh sage leaves
2 tablespoons fresh thyme leaves
2 teaspoons poultry seasoning (I recommend making your own by mixing together equal parts of thyme, sage, marjoram, rosemary, and a pinch of black pepper and nutmeg- it's not an exact science but it saves you from purchasing one more premixed seasoning.)
1 teaspoon smoked paprika
1 tablespoon lemon zest
1 fifteen-ounce can garbanzo beans, rinsed and drained
3 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons maple syrup
1/4-1/2 cup water
Peheat the oven to 375° F. Rinse the quinoa and add it to a small pot along with 2/3 cup water, bring to a boil, then lower to a simmer and pop a lid on it, cook for 15-17 minutes or until ready. In a small pan over medium-low heat toast the sunflower seeds, then set them aside. Careful not to burn them, it can happen in seconds! In a larger saute pan heat a little olive oil over medium heat and saute the onion until translucent, then stir in the garlic, sweet potato, salt and pepper to taste, and the 4 tablespoons of water. Cover and cook for 3-5 minutes, until the sweet potatoes are tender, then remove from the heat.
In the food processor combine the quinoa, roasted sunflower seeds, chickpeas, rosemary, sage, thyme, poultry seasoning, smoked paprika, lemon zest, Dijon mustard, lemon juice, and maple syrup. Once combine, you want it to have some texture to it so don't get carried away with processing it, add it to the pan with the sweet potatoes. Fold everything until well incorporated, if it's too dry add in 1/4- 1/2 cup more water. Form into small patties and then place on a lightly sprayed baking sweet. Bake for 30 minutes, flipping half way through.
Top with 'KFC' gravy and serve!
Recipe adapted from Everyday Healthy Everyday Delicious
1/3 cup uncooked quinoa
1/2 cup sunflower seeds
Olive oil
1 medium onion, diced
1garlic loved, minced
3 cups peeled and grated sweet potato
4 tablespoons water
3 tablespoons fresh rosemary leaves
2 tablespoons fresh sage leaves
2 tablespoons fresh thyme leaves
2 teaspoons poultry seasoning (I recommend making your own by mixing together equal parts of thyme, sage, marjoram, rosemary, and a pinch of black pepper and nutmeg- it's not an exact science but it saves you from purchasing one more premixed seasoning.)
1 teaspoon smoked paprika
1 tablespoon lemon zest
1 fifteen-ounce can garbanzo beans, rinsed and drained
3 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons maple syrup
1/4-1/2 cup water
Peheat the oven to 375° F. Rinse the quinoa and add it to a small pot along with 2/3 cup water, bring to a boil, then lower to a simmer and pop a lid on it, cook for 15-17 minutes or until ready. In a small pan over medium-low heat toast the sunflower seeds, then set them aside. Careful not to burn them, it can happen in seconds! In a larger saute pan heat a little olive oil over medium heat and saute the onion until translucent, then stir in the garlic, sweet potato, salt and pepper to taste, and the 4 tablespoons of water. Cover and cook for 3-5 minutes, until the sweet potatoes are tender, then remove from the heat.
In the food processor combine the quinoa, roasted sunflower seeds, chickpeas, rosemary, sage, thyme, poultry seasoning, smoked paprika, lemon zest, Dijon mustard, lemon juice, and maple syrup. Once combine, you want it to have some texture to it so don't get carried away with processing it, add it to the pan with the sweet potatoes. Fold everything until well incorporated, if it's too dry add in 1/4- 1/2 cup more water. Form into small patties and then place on a lightly sprayed baking sweet. Bake for 30 minutes, flipping half way through.
Top with 'KFC' gravy and serve!
Recipe adapted from Everyday Healthy Everyday Delicious
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