thai basil “beef”.

IMG_6986I made Shutterbean‘s Thai basil beef tonight, using up a package of Beyond beef crumbles that a friend had gotten me.

Check out her recipe here.

I just subbed veggie meat for the beef, and omitted the fish sauce. Came together pretty quickly and was good!

 

 

 

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.

IMG_4166

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.

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!

 

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.

bucatini with kale and ricotta.

bucatini
This pasta was so delicious! and so easy to throw together. I had never had bucatini before this dish, but you can definitely make it with any kind of noodle. Any reason to add Kite Hill ricotta to my dinner is a good meal to me, and dont be shy with the garlic!

Cook pasta, adding kale during last 10 seconds. Drain, reserving ¾ cup of the pasta water.

Heat oil and garlic in a large skillet over medium, stirring often, until garlic is lightly golden, about 4 minutes. Add pasta and kale, Parmesan, red pepper flakes, and reserved pasta water; cook, tossing, until sauce thickens and coats pasta, about 3 minutes. Squeeze fresh lemon juice over pasta. Season with salt and pepper. Top with  kite hill ricotta, and more vegan parm.

spaghetti carbonara with shitake bacon.

 

spag.jpgI had seen this recipe floating around on the internet for quite some time now, and added it to my list to make. Glad I did. this was EASY and delicious. We served some roasted broccoli with it. You would think you slaved for hours making this dish – when it really comes together in no time!

SHIIITAKE BACON

  • 1 pound shiitake mushrooms,
    trimmed and thinly sliced
    (about ¼ inch thick)
  • 2 T olive oil
  • 2 T soy sauce
  • 1 tspn maple syrup
  • 1/2 tspn liquid smoke
  • 1/2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper

PASTA CARBONARA

  • 1 pound long pasta
    (spaghetti, linguine, fettuccine)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 14 ounces soft tofu
  • ½ cup water
  • 2 tablespoons lemon juice
  • 2½ teaspoons sea salt
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish
  • vegan Parmesan Topping

For the shiitake bacon:
Preheat the oven to 375°F.

Mix together the ingredients for the mushrooms. Slice mushrooms long-wise and thin and coat with liquid. Spread them on  a large rimmed baking sheet and bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

For the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.

Meanwhile, heat oil in a medium skillet over medium heat. Add onion and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine onion, garlic, tofu, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes.

Add sauce to pasta and toss to coat. Season with pepper and add more salt to taste. Let pasta sit for about 5 minutes to allow sauce to thicken slightly. Top with shiitake bacon, parsley, Parmesan topping, if using, and serve.

 

golden curry bowl.

goldencurry.jpg
I’m so glad I found this recipe! This curry sauce is really delicious – and its a copycat recipe one of my favorite things at native foods: the bangkok curry bowl!  I plan to make this and just have it in my fridge to top veggie bowls of whatever kind I have on hand. Make sure to top with nanami togarashi!

the recipe can be found here

I changed it slightly and used the following ingredients:
1 can coconut milk
2 cups almond milk
1/4 cup  soy sauce
1-3 gochujang or red pepper paste
1/4 cup peanut butter
Juice of one lime
1 teaspoon dried turmeric
1/2 teaspoon garlic powder

loaded kale salad.

loadedkalesalad.jpg
Sometimes you just need a good kale salad to reset yourself. This one did it for me! I think I’ll add some avocado next time! I love using kale in salads because you can add the dressing and it still says pretty crunchy in the fridge for leftovers – in fact, it even tastes better to me, the longer it sits!

1 cup cooked quinoa
Kale!
Julienned carrots
1/4 cup chopped green onions
1/2 cup or so of fresh parsley leaves
1/2 cup or so of sun dried tomatoes
1/2 cup sunflower seeds or pepitas
2 T hemp hearts

Tofu cubes – pressed and tossed in soy sauce and nutritonal yeast and then either baked or air fryed

Vinaigarette
1/4 cup red wine vinegar
2 tspn dijon mustard
1 large clove garlic, minced
2 T Olive oil
salt and pepper
1 tspn maple syrup

mix all together in jar and set aside.

Mix all ingredients together and then toss well with dressing. Add some avocado! Enjoy!