butternut squash pasta bake.

squash

This is a creamy butternut squash pasta without a bunch of nuts. It would make an excellent thanksgiving side dish. And just a sidenote, i had a big bowl of this pre-baking it, and the sauce directly on the noodles is delicious!

  • 1-2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 heaping cup chopped butternut squash
  • 2 garlic cloves, minced
  • 8 ounces veggie broth
  • ¾ cup light coconut milk
  • 2-3 cups uncooked pasta
  • 1 teaspoon dijon mustard
  • ¼ cup nutritional yeast
  • 1 tspn sage
  • 1 teaspoon maple syrup
  • Salt and pepper
  • 2 cups chopped fresh spinach
  • panko crumbs
  • dried fried onions
  1. In a medium saucepan, heat the olive oil. Add the onions with pinches of salt and pepper. Cook until translucent. Add the squash, garlic, broth and coconut milk. Cover and simmer until the squash is cooked and soft (about 15-25 minutes), stirring occasionally.
  2. Cook your pasta according to package directions, reserving some pasta water before draining. Set aside.
  3. To your squash mix, stir in the dijon mustard, nutritional yeast, sage, and maple syrup. Add more salt & pepper.
  4. Transfer the mixture to a high speed blender and blend until smooth.Taste and adjust. Add some of the starchy pasta water or more coconut milk to thin it out if it’s too thick.
  5. Place the spinach in a large bowl and scoop the hot pasta noodles on top (so the hot pasta starts to wilt the spinach). Mix in the sauce.
  6. Place in a baking dish. Top with the fried onions, a sprinkling of panko and pinches of salt.
  7. Bake in a 350 degree oven for approximately 20 minutes (uncovered) until the top is brown and crusty.

carmelized mushroom pizza.

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This is one of the best pizzas I have made to date!

  • 1 tbsp olive oil
  • 4oz shiitake mushrooms, stems trimmed and thinly sliced
  • 8oz cremini mushrooms, stems trimmed and thinly sliced
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp salt, more to taste
  • freshly ground black pepper to taste
  • pizza sauce (optional)
  • pizza dough (i used the fresh one from whole foods)
  • arugula
  • Vegan mozzarella
  • vegan white sauce: (i did half this recipe and it made PLENTY)
    • 1 cup (130g) cashews, soaked in cold water for 2 hours and drained
    • 3 cloves garlic, peeled
    • 2 cups (480 mL) water
    • 1/2 tsp (3g) salt
    • 1/4 cup (26g) nutritional yeast
    • 2 tbsp (28 g) vegan butter
    • 3 tbsp (30g) all purpose flour
    • freshly ground black pepper

      Make the cream sauce:

    1. Heat a heavy bottomed pot over medium-low heat and add the butter. Let it melt then add the 3 tablespoons of flour. Stir to mix and let cook for 3-4 minutes until the flour is lightly toasted.
    2. Slowly stream in the cream, whisking as you pour so it doesn’t clump up. Add the black pepper and whisk while the cream comes to a simmer. Let simmer until thickened, about 3-5 minutes, then remove from heat.

    Make the Mushrooms:

    1. Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes.
    2. Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. Turn off heat and set aside until ready to assemble pizzas

    Make the Pizzas:

    1. Preheat your oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking stone on that rack.
    2. When the oven is nice and hot, prepare your pizzas one at a time. Stretch (don’t roll!) your dough to around 10-12″ diameter and place on a lightly floured pizza peel. Spread the garlic white sauce over the dough then top with the caramelized mushroom mixture, vegan mozzarella. I also added some tomato pizza sauce as well.
    3. Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top.
    4. Top with arugula.

    Add the cashews, garlic, water, salt, and nutritional yeast to a blender. Blend until smooth and creamy, scraping down as necessary.

thai basil tofu.

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Shutterbean recipes never disappoint. I was excited when she posted this recipe for Thai Basil Tofu and decided to make it right away! Comes together in no time and was delicious. I added spinach and threw some peanuts in at the end.

heres what I did:

  • 1 block tofu (extra firm), cubed
  • 1 heaping tablespoon toasted sesame oil
  • ¼ cup tamari
  • ¼ cup water
  • 2 teaspoons cornstarch
  • 1 heaping tablespoon maple syrup
  • 1 tablespoon cracked pepper
  • 3 cloves garlic, minced
  • 1 ½ inch knob ginger, minced
  • 2 red bell peppers, chopped
  • 4 scallions, chopped (both white & green parts)
  • 1 cup fresh basil, roughly chopped
  • lime, for serving

 

Cube pressed tofu, and throw in the air fryer for about 10-12 minutues.
Make the stir fry sauce, combine tamari, water, maple syrup and cornstarch.  Set aside.

Heat oil in a large skillet over medium heat. Add tofu and cook, and garlic and ginger and cook for about 3-4 minutes.

Add in the stir fry sauce and ground pepper. Cook for about a minute, then add in the red peppers, scallions, spinach and basil and cook for another 5-6 minutes, or until peppers have slightly softened.  Serve over rice, and top with crushed peanuts and lime.

nachos.

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I could eat nachos every day. I tried a new nacho cheese – this one uses potatoes in it. It needs some help, but its a good start and its really creamy and melty.

¾ cup peeled and diced Yukon gold potato
¾ cup peeled and diced sweet potato
2 garlic cloves
¼ cup raw cashews
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
½ teaspoon onion powder
½ teaspoon sea salt
1/2 cup water

 

Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.

 

cesar salad.

cesar

Dressing:
1/2 cup cashews
1 head roasted garlic
1/4 cup capers, with some brine
3/4 cup water
Several dashes fresh black pepper
1/2 teaspoon salt
2 tablespoons nutritional yeast
1 T olive oil
1/4 cup fresh lemon juice

mix that all in a vitamix blender until smooth.

For the salad I used lettuce/arugal mix, pickled onions, avocado, hemp seeds, homeade sourdough crutons and some morningstar farms popcorn ‘chick’n’

 

spicy peanut sauce / poke bowl.

I made a quick “poke” type bowl  and wanted to remember this sauce because it came together with ingredients I had in the house and worked perfectly for the bowl.

  • 3 tablespoons peanut butter
  • 1 teaspoon sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon lime juice

Whisk together, until desired consistency. I added a bit more water to get it to be a little more like a sauce consistency.

I airfried some tofu coated in garlic powder, nutritional yeast and salt.
Sauteed chinese brocolli and garlic.
Put rice in a bowl – added carrot ribbons, brocolli, tofu, avocado and pickled onions. Drizzle with the peanut sauce!

 

tumeric toasted oatmeal.

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I finally made oatmeal that i like and would eat again! I doubled the recipe and made it the day before, hoping that I would like it enough and it would be my breakfast for the week.  I brought it to work and heated it up and then added alot of toppings – blueberries, bananas and tahini cardamom granola – and then added some almond milk to it and it had all the right textures and I really enjoyed it and WILL eat it again!

1/2 T coconut oil
1 cup old fashioned oats
1 tsp. ground cinnamon
1/2 tsp. ground turmeric
1/4 tsp. ground ginger
1/4 tsp. kosher salt
a couple cracks of pepper
2 c. water

TOPPINGS

coconut milk
honey, to taste
sliced banana
granola
nuts and seeds

Heat coconut oil in a pot and add everything except the water. Toast for about a minute or two, then add water. Once boiling, lower and simmer for about 4-5 minutes.

 

tahini cardamom granola.

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Made a small batch of this granola and it was delicious.

1 1/2 cups oats
dried coconut
almonds
hemp seeds
pistachios
1/2 tspn cinnamon
1/4 tspn cardamom
1/8 tspn ginger
1/8 tspn salt
pinch of black pepper
2 T Maple syrup
2T coconut oil, melted
2T tahini
1/2 tspn vanilla

Preheat oven to 350.
Mix the dry ingredients in one bowl.
Mix the oil, syrup, tahini and vanilla in a bowl.
Coat the dry ingredients with the wet ingredients and mix well.
Bake for 20 minutes, and mix halfway through. 

 

 

beer bread.

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Making beer bread is really easy! And you can mix in cheeses and herbs and do all kinds of things with it. I made a simple one last night – looking forward to making this more often, and seeing how it varies with different kinds of beers. Last night I used a Rice Lager from Off Color Brewing.

3 cups self rising flour
1 bottle of beer (1 1/2 cups)
4 T melted butter ( I used miyokos)
1-4 T Sugar (I used 2 T)

  1. Preheat the oven to 375°F. Lightly grease a 9″ x 5″ loaf pan.
  2. Mix the flour, sugar, 3 tablespoons of the melted butter, and the beer, stirring until pretty smooth.
  3. Add the batter into the prepared pan, smoothing the top. Drizzle with the remaining 1 tablespoon melted butter.
  4. Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2″ into the top of the loaf comes out clean.

 

vegan ‘chicken’ soup.

soup

Its been snowy and slushy and cold and rainy all at once so seems like some comfort food is in order.

4 cups vegetable broth
2 “chicken” bullion cubes
1 stalk celery
1/2 onion, chopped
2-3 cloves garlic
1 carrot
veggie chicken (i used some thin chicken seitan i found at the asian market)
1/4 tspn of each: basil, sage, thyme, salt, black pepper
nutritional yeast
fettuccine noodles

If your veggie chicken is larger pieces, chop or cut in a way to make them smaller/shredded.

Add some olive oil to a pot, and saute the onions until starting to get soft, then add garlic, celery, carrots and seasonings. let cook for a few minutes, then add veggie chicken. and cook for a few more minutes.

Add vegetable stock and bullion, dump some nutritional yeast in there and stir well. Add the noodles – if using fettuccine, break them up so they arent so long.

Cover the pot with a lid, lower the heat, and simmer for 15 minutes, or until the noodles are tender and cooked through.
Add more seasonings/nutritional yeast to taste.