ricotta stuffed portabellas.

RICOTTA.jpg

I am obsessed with Kite Hill products, especially the ricotta cheese. I have made lasagna with it, and I also have topped some polenta with it. I had half a tub left, and was trying to figure out what to do with it, so I decided to stuff some portabellas! I whipped this up and ate it for lunch and felt like I was eating something so fancy!

2-3 portabella mushrooms
1/2 tub kite hill ricotta
fresh spinach
vegan parmesan
garlic
Vegan sausage (I used field roast and diced it up)
Pasta sauce
salt and pepper
balsamic vinegar (optional)

Chop your spinach. Add to ricotta: spinach, vegan sausage, garlic, salt, pepper. Lightly toss your portabella in a little bit of balsamic vinegar (optional); season with salt and pepper. Fill portabella with ricotta mixture, top with some vegan parmesan and bake at 400 degrees for about 25 minutes.

Top with spaghetti sauce and enjoy!

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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.

 

 

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.

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.

 

 

kimchi fried rice.

kimchi

This is a really easy dinner to throw together if you have some rice on hand. I usually make a batch on sunday, to use for the week; sometimes I do a double batch and freeze some so I can throw quick dinners together.  Usually the rice cooking is the longest part of making dinner.  You can definitely customize this to your liking – add more vegetables for sure.

I needed something quick and I’m always looking for ways to eat more kimchi and this was perfect.

1/2 onion, diced
2 cloves minced garlic
1/2 block of pressed tofu and diced
1/4 cup kimchi, chopped
2 cups cooked brown rice
2-3 T soy sauce
1 T kimchi juice
4 green onions, sliced

Heat your wok and add about a tablespoon or so of oil. Throw in your onions, garlic and tofu. Saute until onions are soft and tofu is golden; be careful not to burn. Add your kimchi and kimchi juice and swish around a little bit.  Throw in your rice and add the soy sauce ; Cook until heated through and add the green onions.

spinach and artichoke pasta.

spinach&artichokepasta

So I told you about the Spinach and Artichoke dip I made for New Years Eve, right? Well I couldnt get enough of it, so when I found this recipe to make spinach and artichoke pasta I knew I needed to give a try.

This pasta was one of the best vegan cheesey pastas I have ever made! It’s so creamy and full of flavor. I changed it up a bit, based on my fake cheesey preferences and It was definitely a winner!

bag of baby spinach
3-4 cloves of minced garlic
1 can artichokes, drained1 T earth balance
1.5 T flour
1.5 cups unsweetened plain almond milk
1/4 tspn chili powder
2 T Nutritional yeast
1 tspn onion powder
salt and pepper to taste
1/2 bag Daiya, mozzarella
1 package pasta noodles, I used Campanelle pasta, as recomended in the recipe above
red pepper flakes (optional, but the little bit of heat was really nice)
Panko bread crumbs

Instructions
  1. Saute the baby spinach with the garlic and artichoke hearts over medium heat until it’s wilted, 1-2 minutes. Set aside.
  2. Add earth balance to pan and allow to melt, then stir in the flour. Stir until it’s combined and very thick (this is your roux). Pour in the almond milk and stir until mostly smooth and heated through, then add in the cheese, salt and pepper, nutritonal yeast, onion and chili powder. If it gets too thick, add a little more milk.
  3. Fold in the cooked pasta, artichokes, spinach and crushed red pepper flakes, stirring gently. When ready to serve, add the panko crumbs to individual servings, along with more pepper flakes if you want it SPICY!

taquitos.

taquitos

Taquitos! These are one of my family’s favorite things that I make so I figure its about time I document it.

1 package uptons chorizo seitan or ground seitan
1 can black beans, drained and rinsed
2 T vegan cream cheese
1/2 red bell pepper
spinach (optional – i add this to sneak some greens into it; i dont add a ton, maybe a few handfuls, chopped really good)
Green onions
2 tspn chili powder
Juice of half a lime
1/3 cup salsa (I  highly recommend trader joes salsa authentica for this)
Vegan cheese (we use daiya)

Flour tortillas

Preheat your oven to 400 degrees.  Prepare a 9×13 pan.

Saute your seitan; when it starts to get warm, add all the rest of the ingredients, except for the vegan cheese. mix well and cook for a few more minutes until the vegan cream cheese is all melted.

Warm your tortillas and line each tortilla with some vegan cheese; Place a heaping tablespoon full or so of the filling. Roll tightly and put into the pan. Continue until you run out of filling. you dont want to fill them too full because you want to be able to make sure to roll them nice and tight.

Bake for 12-15 minutes, flip and bake for about 5 minutes more until crispy.

Top with guacomole, vegan sour cream and more of that delicious trader joes salsa!