vegan gravy.

GRAVY.jpgThanksgiving has come and gone, but I needed to post this recipe! I feel like every year we forget the gravy! or we run out! and im always scrambling trying to find a recipe that I have ingredients for, and tastes good. Weve had alot of misses. BUT this year, i threw together a recipe based on a few recipes i found on pinterest and it actually tasted good and I think will be my GO TO gravy recipe. Bet this one would be great on top of biscuits too!

  • 2  cups vegetable broth
  • 1/4 cup unsweetened almond milk
  • 1/4 cup rice flour
  • 3/4 teaspoon poultry seasoning
  • generous grating of black pepper
  • 1/2-3/4 tspn soy sauce or tamari
  • 1-2 T nutritional yeastPut all ingredients in a saucepan and whisk together over medium heat until gets bubbly and thicker. Enjoy!

tamale bake.

tamalebake
I made this tamale bake tonight, and it was great. I topped it with some guacamole! I love this recipe – i will definitely make this sauce again and play around with different fillings. I think adding some seitan chorizo would be great!
  • Enchilada Sauce
  • 1 can (14.5 oz) Diced Tomatoes
  • 1 chipotle pepper in adobo
  • 2 cloves garlic
  • handful of cilantro, washed
  • 2 tbsp. lime juice
  • 1 tbsp. honey or agave
  • 1 tsp. unsweetened chocolate powder
  • 1/4 tsp. kosher salt
  • Filling
  • 2 c. butternut squash, cubed and roasted ahead of time
  • 3 stalks of kale
  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 tbsp. oil, separated
  • salt to taste
  • 1/4 c. shredded daiya cheddar cheese
  • Topping
  • 1 c. P.A.N. pre-cooked white or yellow corn meal  ( i found mine at a mexican grocer)
  • 1 1/4 c. warm water
  • 3/4 tsp. kosher salt
  • Garnish
  • avocados
  • cilantro
INSTRUCTIONS
  1. Make enchilada sauce. In a high-powered blender or food processor, add all enchilada ingredients. Blitz until smooth. Set aside.
  2. Make the filling. . De-stem the kale and chop into small, edible pieces. Drain and rinse black beans. Preheat oven to 375°. Into a skillet warmed on medium heat, add 1 tablespoon of oil. Add in the butternut squash and sauté for 5 minutes, stirring occasionally. Salt to taste. Add in 1/3 cup of the enchilada sauce. Cover and cook for an additional 2-3 minutes until just barely ready. Just warm it up. Add in the kale, black beans, and additional tablespoon of oil. Cook for another 3 minutes. Salt to taste. Remove from heat. Stir in 2/3 cup more of enchilada sauce with 1/4 cup of cheese (more if you like things cheesy). Use the skillet as your baking pan, or place in an 8″ x 10″ pan (or something similar in size).
  3. Make the topping. Add the pre-cooked white or yellow corn meal to a bowl. Stir in the warm water a kosher salt. Crumble evenly over the pan and press out until flat. Top with remaining enchilada sauce. Bake for 25-30 minutes. Garnish with cilantro and avocados. Serve.

butternut squash mac & cheese.

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When fall comes I always find myself buying a butternut squash, then scrambling to find something to make with it before it goes bad. Why not sneak it into some mac and cheese? I made it for my son and his friend and they gobbled it up. Didn’t even phase them!  This would make a great thanskgiving side dish too if you are looking for one.

I found the recipe here.  My modification is below.

  • 1/2 butternut squash, peeled and chopped (yields: 3.5 cups raw)
  • 1/2 cup raw cashews
  • 1 cup unsweetened non-dairy milk
  • 3-4 garlic cloves
  • 2 tsp kosher salt, or to taste
  • 6-7 tbsp Nutritional yeast
  • 2 T Miso Paste
  • 1 tspn onion powder
  • Freshly ground black pepper, to taste
  • 1/4-1/2 tsp Paprika + more to season
  • Your pasta of choice

Directions:

1. Preheat oven to 350F and line a baking sheet.  In a bowl, season chopped squash with some oil (~1 tsp) and kosher salt (couple pinches) and stir. Add to baking sheet and roast in oven for 40 minutes, flipping once half way through baking.

2. Add roasted squash, cashews, non-dairy milk, garlic, , salt, nutritional yeast, pepper, miso, seasonings) to vitamix type of blender and process until smooth

4. Cook your pasta according to package directions. When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time. If at any point the sauce becomes too thick, you can add a bit of milk to thin it out.

5. Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheese sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli. You can either heat this up in the pot, or pour it into a casserole dish (I used a 4 cup dish), sprinkle on breadcrumbs + paprika, and bake it at 350 for about 20-25 minutes.

chocolate coconut granola.

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This granola comes together in no time and is absolutely delicious. Its low in oil and no processed sugar and when served with some almond milk gives you delicious chocolate cereal milk.  Will be FOR SURE Keeping this rotation!

2 cup rolled oats
2 cup crispy brown rice cereal or Kashi 7 grain puffs
1 cup steel cut oats
1/2 cup cocoa powder
½ cup maple syrup
1/2 cup unsweetened coconut flakes
1/4 cup liquid coconut oil

Instructions

  1. Preheat the oven to 375F.
  2. Combine the rolled oats, steel cut oats, rice cereal, cocoa powder, and salt in a large bowl. Stir to combine.
  3. Add the maple syrup and coconut oil. Mix to evenly coat.
  4. Stir in the coconut.
  5. Spread onto a baking sheet; spread out evenly on pan.
  6. Bake for 8-10 minutes at 375F.
  7. Let it cool for at least 30 minutes before breaking apart for the most clusters.
  8. Transfer to an airtight jar. It will keep for 1-2 weeks.original recipe found here

fried chick’n sandwich.

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I found a recipe to make this vegan chick’n sandwich which is supposed to be a copycat Chick-fil-a.  I never had a chick-fil-a sandwich, but having recently bought an airfryer, this appealed to me. Turned out to be pretty delicious! I modified the recipe a bit and made it twice in one week! I made the seitan ahead of time and then bread it when im ready to make some for dinner.  They reheat well too!

Chick’n Seitan:
Binder
  • ¾ cup plain, unsweetened almond milk
Breading
Topping ideas
  • Burger buns, I used pretzel buns
  • Vegan Ranch or vegan mayo
  • avocado
  • vegan cheese
  • pickles
To make the seitan:
  1. In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.
  2. In a larger bowl, combine ¾ broth and tahini and whisk until smooth.
  3. Mix the dry ingredients with the wet and stir until well combined.
  4. Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
  5. Divide the dough into small little burgers. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them completely with vegetable broth.
  6. Cook burgers in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
Breading
  1. Combine the flour, paprika, black pepper, chili powder, salt, baking powder, and garlic powder in a medium-sized mixing bowl. Set aside.
  2. Toss the seitan “chicken” cutlet into the dry mixtured and coat completely, then toss it into the wet, again coating evenly on all sides. Toss into the flour mixture again and coat generously. Repeat with the remaining cutlets and set aside.
  3. Place cutlets in the airfryer and bake at 370 for about 12 minutes. Flip occasionally to ensure even cooking. If you dont have an air fryer, im sure you can bake in the over, deep fry!

avocado wontons.

avocadowontonsOk, so these aren’t the prettiest, but they tasted pretty good! My friend was having a get together and asked that we all make something to bring. I took a stab at making something totally out of the box – and made these avocado wontons that I found here. 

I think next time I might leave out some of the ingredients, so they are not so chunky, but the sauce was OH so good! I ended up making some zuchinni stir fry noodles later in the week and using the sauce as my sauce. Good stuff!

1/2 cup organic frozen corn, thawed
1/2 cup onion, minced
4 cloves garlic, minced
1/3 cup roasted bell pepper, diced
2 roma tomatoes, diced
1 scallion, chopped
1/2 tsp. salt
1 lime, zested and juiced
2 ripe, avocados, diced
30 wonton skins
Dipping sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 Tbsp. mirin
1 tsp. sesame oil
1 tsp. grated fresh ginger
1 clove garlic, minced
2 scallions, white and green sliced very thin on the bias
1/4 tsp. chili garlic paste

 

INSTRUCTIONS

Make the dipping sauce:

  1. Whisk together all ingredients and set aside.

Make the filling:

  1. Add the corn, onion, garlic, roasted bell pepper, tomatoes, scallions, lime juice and salt in a medium bowl. Toss to combine.
  2. Gently fold in the diced avocado, being careful not to overmix.

Assemble the wontons:

  1. Place 1-2 tsp. onto each wonton wrapper.
  2. Gently fold over to close. I wrapped mine like little burritos, instead of wedges. they held together better. Some I even double wrapped.
  3. Dip fingers in water and gently press along wrapper edge to seal.
  4. Continue to make all wontons.

To bake:

  1. Preheat oven to 425 degrees F.
  2. Bake for 12-15 minutes, until crisp

 

banana snack cake.

BANANAI made this for breakfast one week and it was a hit with milo! Great way to use up some ripe bananas.

1 1/2 cups all-purpose flour, sifted
2/3 cup coconut sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup Silk Soymilk
1/4 cup vegetable oil
1 cup mashed banana (roughly 2 medium ripe bananas)
1 tablespoon white distilled vinegar
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chip

Instructions

  1. Preheat oven to 350F. Lightly grease an 8×8 square pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
  3. In another large bowl, whisk together the soymilk, oil, banana, vinegar, and vanilla. Pour over the dry ingredients and mix everything until combined, being careful not to overwork the batter. Stir in 3/4 cup chocolate chips.
  4. Spread the batter into the pan and top with the remaining 3/4 cup chocolate chips. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before serving.

spinach penne toss.

spinThis salad. Is my FAVORITE salad. My friend Martha brought it to one of our dinners and now we all demand she always brings it. The original has cheese and bacon, but she always puts that on the side so I can eat it too. I took a stab at finally making it and now I have the recipe to add to my collection! Its a crowd pleaser!

2 cups uncooked penne
1 red bell pepper, julienned
1 onion, sliced
1 T plus 1/4 cup olive oil
1 bag baby spinach
1/2 cup sun dried tomatoes, sliced
2 T cider vinegar
salt
pepper

1. Cook pasta according to package directions. In a large skillet, saute red pepper and onion in 1 T of oil for a few minutes until tender.
2. Drain pasta and place in serving bowl. Add red pepper, onion, tomatoes, and spinach.
3. In a small bowl or jar, whisk the vinegar, salt, pepper and oil.  Drizzle over spinach salad and toss well.

super mario bros. legos.

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Milo and I googled images of the fire power flower and goomba from super mario bros. and created our own following what we can tell was the pattern. I sorted through the legos and pulled out the colors, he built. Therapy for me, fun for him.

grilled corn salad.

grilledcornsaladThis salad may not be the prettiest, but its great for summer (end of summer?) barbeques! Kids may be back in school, but barbeque season is still going strong while this weather is still holding out!

  • 5-6 ears corn, in husk
  • 2 medium zucchini
  • 1 Tbsp olive oil
  • Sea salt and black pepper
DRESSING
  • 1/2 cup packed sun-dried tomatoes (soaked in hot water 10 minutes)
  • 1 cup hot water
  • 3 Tbspemon juice
  • 1 cup tightly packed fresh basil
  • 4 cloves garlic, smashed
  • 1/3 cup olive oil
  • 2 tsp maple syrup
  • Pinch each sea salt + black pepper, plus more to taste
  • lime
Instructions
  1. Heat your grill; prep corn and zucchini.
  2. Slice zucchini thinly lengthwise and brush lightly with olive oil and sprinkle with salt and pepper. Set aside. Also soak corn (in husk) in cold water for 5 minutes.
  3. In the meantime, prepare your dressing by adding all ingredients (sun-dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt and pepper) to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, maple syrup for sweetness, salt + pepper for flavor balance, or basil for freshness/earthiness. Set aside.
  4. Once your grill is hot, add corn (still in husk) and cover. Cook for 5-8 minutes, rotating to cook all sides, until all sides are lightly browned.
  5. When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. I added mine to a grill pan when doing this step. You want grill marks, but you don’t want the zucchini to get too soft. Set aside.
  6. Cut corn off cob and halve zucchini, then add to a serving bowl. Drizzle with fresh lime juice and desired amount of dressing, and garnish with fresh basil and/or parsley.original recipe here