asian green beans and kale.

GREENBEANS.jpg

This is an easy dinner or lunch, full of flavor! You can sub with other green vegetables too – i made it one time with broccoli because I ate all the green beans and wanted more! I served it with white rice, and felt like I was eating chinese take out. I made some tofu to go along side it, and included the recipe below as well.

Green beans, trimmed and washed
Kale
1-2 T soy sauce
1 T siracha
3-4 cloves garlic, minced
Slivered almonds
white rice
Coconut oil

Add about a tspn or so of coconut oil in a skillet. Add green beans and kale and cook for a few minutes. You want the green beans to still have crunch – Add the minced garlic, and cook about a minute more. Add the soy sauce and siracha and cook about another minute or so. Serve with rice, and top with slivered almonds.

TOFU
12 ounces extra-firm tofu, pressed
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon siracha

Cut the tofu into triangles and Marinate in the above ingedients. I put in airfryer for about 10-12 minutes at 370 degrees. Alternately, you can bake in oven 400 degrees, 15 minutes, flip and bake 10 minutes more.

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butternut squash lasagna + vegan parmesan.

butsquash

  • Ricotta Mixture:
  • 1 package tofu, water pressed out
  • 1/4 cup vegan parmasan cheese (recipe below) or nutritional yeast
  • 4 cloves garlic
  • salt and pepperWhite Sauce:
  • 2 Tbl vegan Margarine, such as Earth Balance
  • 3 C Almond Milk
  • 2 Tbl vegan Parmesan Cheese
  • ¼ C All-Purpose FlourFilling:
  • 1 Tbl Vegetable Oil
  • Salt and Pepper
  • 3 C Butternut Squash (or Kabocha Squash) – I mixed the two
  • 1 C fresh Spinach
  • whole wheat lasagna noodles

    VEGAN PARMESAN

  • 3/4 cup raw cashews
  • 3 T nutritional yeast
  • 3/4 tspn sea salt
  • 3/4 tspn garlic powderAdd ingredients to high speed blender and puree until fine like parm cheese
Instructions
  1. dice your butternut squash – Toss with olive oil, salt and pepper and Roast 425 degrees for about 45 minutes.  when its done and cooled, whip with electric beaters to get this nice and fluffy. season with salt and pepper.
  2. In a saucepan over medium heat, add 2 Tbl of margarine until melted and whisk in the flour. Add the almond milk all at once, whisking until smooth. Add the parmesan whisk occasionally until thickened, about 15 minutes. Set aside, keeping warm.
  3. Make the ricotta: In a bowl, crumble the tofu and add the parm, garlic, salt and pepper. Set aside.
  4. Boil your pasta noodles.
  5. Steam the spinach. Set aside.
  6. Preheat the oven to 400 degrees.
  7. To assemble, place some of the white sauce on the bottom of an 8×8 pan and one sheet of the pasta.
  8. Layer with squash, tofu ricotta, spinach, white sauce and parm.  repeat two more times, ending with noodles and topping with remainder of sauce and parm.
  9. Cover with foil and bake for 40-45 minutes or until cooked and bubbly.

cashew alfredo.

casehewalfredo

This recipe is so comforting and delicious in these cold months. I also think it would be a great summer dish with some of that fresh basil and herbs from the garden! I didnt have any fettuccine on hand, so I used rigatoni and YUM!

Heres what I did:

1 teaspoon coconut oil
1 small yellow onion, diced
6-8 garlic cloves, minced
3/4 cup raw cashews (soaked if you dont have a high speed blender)
3/4 cup – 1 cup unsweetened almond milk
1 tablespoon freshly squeezed lemon juice
3 tablespoons  nutritional yeast
1/2 teaspoon (3g) fine salt
1/2 teaspoon freshly ground black pepper

You’ll also need
Noodles
Sautéed vegetables of your choice (think mushrooms, brussel sprouts, broccoli, spinach)
Fresh parsley, finely chopped
Freshly ground black pepper

Add 1 teaspoon of the coconut oil to a small saucepan set over medium heat. Once heated, add the diced onion and minced garlic, and cook – stirring as needed – until the onion is soft; about five minutes. Once soft, add the onion and garlic to the base of a high powdered blender, such as a Vitamix. Add the cashews, almond milk, lemon juice, nutritional yeast, salt, and pepper to the base of the blender, too. Blend on high speed until smooth and creamy; 30-45 seconds. Transfer the sauce to an airtight container and refrigerate until ready to use. If you don’t want to use it right away, it will keep for up to five days in the refrigerator.

To serve, divide the cooked noodles between bowls and drizzle with cashew alfredo sauce (heat sauce if desired). Top with sautéed vegetables then finish with parsley, salt, and pepper.

 

 

comforting miso soup.

miso

Its been pretty chilly around here and all I have been wanting to do is eat soup!

I threw this together with a bunch of stuff that was leftover in my fridge and it came out comforting and delicious. I made the last minute decision to throw in these thick spinach noodles from the asian market I had sitting around and they were perfect. Reminded me of a good bowl of chicken soup, only there is no chicken here!

4 cups vegetable broth
2 cups water
chopped carrots, celery, onion
Cauliflower florets
green beans
(really you can use whatever you have laying around!)
1/2 cup of miso paste (i used yellow or brown i think!)
2-4 cloves of garlic, minced
Garlic
Olive oil
Your favorite noodles (optional)
salt and pepper

Saute chopped onions in olive oil about 5-7 minutes until golden and translucent. Add minced garlic and cook about a minute or so, then add carrots and onion, stirring occassionally and cooking until a little soft, maybe 5 minutes or so.  Add cauliflower and green beans or whatever vegetables you are adding at this point and stir and cook a few minutes longer. Add broth and water and cover pot and cook until cauliflower and green beans are cooked through, maybe 10 minutes or so. I had the water bowling.  Add the miso paste and stir into dissolved.

Note: The noodles i used only needed about 5 min to cook, so I added them while the soup was boiling and I had about 5 min left.  then i added the miso and cooked for about 2 more minutes until the miso was dissolved.

 

butternut squash mac & cheese.

MAC.jpg

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.

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.

taco seasoning.

TACO.jpgRecently I noticed that just about EVERY taco seasoning in the grocery store had sugar in it. I even noticed that some of them had milk! Who would have thought?? Well I found that I can make my own, have it taste just as good, and use seasonings I almost always have on hand.  We make tacos about once a week in our house, and this is our new go-to taco seasoning.

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper

Mix together and add to your taco “meat” (we usually use uptons seitan).  Add 1/2 cup or so of water and simmer until water is evaporated and seitan is cooked through.

 

zuchinni fries.

ZUCHINNIFRIESJust like the years before, I have yet again neglected my garden and wind up finding GIANT zuchinnis growing and then racking my brain trying to figure out what to do with them. I’m going to take a stab at some zuchinni noodles this year, but for the time being I tried some zuchinni fries.  DEFINITELY a fan. These were so so delicious.

Sliced zuchinni
1/4 cup flour
1 T cornstarch
1/2 cup plain almond milk
1/2 tspn apple cider vinegar
1/2 cup bread crumbs
1/2 tspn salt
pepper
1 tspn olive oil

Preheat oven to 450. Spray pan with cooking spray and set aside.

Youll need a bowl for the batter, and another for the breading. In one bowl add flour, cornstarch and almond milk and mix really well. In another add the bread crumbs and the olive oil and mix together with your fingers.

Dip zuchinni in almond milk mixture, then into the bread crumbs and lay on pan.  Once finished, bake for about 10/15 minutes, and then flip over and bake another 10 minutes more or so.  Add more salt and pepper to your liking.

cauliflower chowder.

CAULIFLOWERCHOWDER

Heres a recipe for this dreary, rainy day! It’s a creamy, garlick-y soup that was delicious and came together pretty easily. It makes great leftovers, because the garlic really sits in and comes to life.  If you have a vitamix this soup comes together in no time!

Original recipe found here.

  • 1/4 cup raw cashews, soaked for at least 2 hours
  • 1 head cauliflower
  • 1 small potato
  • 1 garlic bulb
  • 2 tablespoons oil
  • ½ cup Sabra Roasted Garlic Hummus
  • ½ cup cooked quinoa
  • 2 cups vegetable broth
  • 2 cups water (+ more as needed)
  • 2 teaspoons miso paste
  • 2 teaspoons nutritional yeast (optional)
  • Salt + pepper to taste
  1. Preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
  2. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
  3. Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a vitamix or high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
  4. Add the cashews, along with the hummus and quinoa to the vitamix. Pour in liquids, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
  5. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

 

korean tacos.

koreantacosThe original recipe I found for these tacos was actually a chicken recipe, but I changed it up and made it vegan, using Beyond Meat, and modifying the ingredients a bit. The result were tacos that packed all kinds of flavor and texture! I used the leftovers to turn into quinoa bowls for lunch the next day….More on that below!*

Cabbage slaw:

    • 2 cloves of garlic, pressed through a garlic press
    • 1 teaspoon fresh ginger, grated or minced
    • 1 Tablespoon agave
    • 3 tablespoons rice wine vinegar
    • 2 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • Juice from 1/2 lime
    • 1 teaspoon sesame seeds
    • 2 1/2 cups cabbage, shredded
    • 3/4 cups carrots, cut into matchsticks
    • salt and black pepper, to taste“chicken” marinade
    • 3 cloves of garlic, finely minced
    • 1 teaspoons fresh ginger, grated or minced
    • 1/4 cup Korean chile paste, or gochujang
    • 1 Tablespoon Agave
    • 4 tablespoons tamari or soy sauce
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon sesame oilTortillas
      beyond Meat (tofu or seitan would also work fine)
      Cucumbers
      hot sauce
      Cilantro
      green onions
      Kimchi

Instructions

  • In a large bowl, whisk together the garlic, ginger, agave, rice wine vinegar,  soy sauce, sesame oil, lime juice and sesame seeds. Add the cabbage. Toss to combine. Adjust seasoning to taste. Cover and refrigerate until you are ready to use.
  • Prepare your sauce. In a large bowl, whisk together the garlic, ginger, Korean chile paste, agave soy sauce, rice wine vinegar, and sesame oil. Season with salt and pepper to taste.
  • Marinate the Beyond Meat in the sauce for an hour or overnight.
  • When ready, warm up a pan and cook up the beyond meat, reserving any extra marinade.*
  • Cook until ready – then serve as tacos topped with cucumber slices, green onions, cabbage slaw and kimchi. Cilantro and hot sauce optional.

    *we took the extra marinade and marinated tofu, then baked at 400 degrees for 20 minutes or so and used this tofu, the cabbage slaw, kimchi, green onions, slaw and cashews mixed with quinoa for a delicious lunch the next day.