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Vegetable Tagine

This tagine is delicious – a perfect balance of flavors. It is made with onions, carrots, sweet potatoes, chickpeas, olives, golden raisins and lemon. It will be a dish you will want to make again and again.

  • 1 medium onion, diced
  • 1/2 c carrots, diced
  • 1 – 1 1/2 c sweet potato, diced
  • 2 tsp garlic, minced
  • 2 tbsp tomato paste
  • 2 c vegetable broth
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp chili flakes
  • 1 tsp Himalayan salt
  • 1/2 tsp black pepper, ground
  • 1 1/2 c chickpeas, cooked
  • 1/2 c olives
  • 1 jar artichokes hearts, chopped
  • 1/4 c golden raisins
  • lemon, zested, juiced

Note: I recommend that you dice your vegetables into 1/2-inch pieces, so that you have your vegetables cooking evenly.

In a large dutch oven cooke the onions over medium heat, until they are translucent and have softened. Add garlic and cook until fragrant, about a minute.

Add spices: cumin, coriander, turmeric, cinnamon and chili flake. Work the spices into the onions, stirring constantly. Add tomato paste, vegetable broth and stir.

Add vegetables: carrots and sweet potato. Reduce heat to a simmer and cook until vegetables are tender, about 20-25 minutes.

Add remaining ingredients: olives, artichoke hearts, raisins and lemon. Cook for an additional 5 minutes.

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Note: Serve this tagine with your favorite grain. I used brown basmati rice.

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Cauliflower Steaks

Cauliflower Steaks are a great way to serve a topping of choice. You might want to top your Cauliflower Steak with my Best Mushroom Gravy, or for a lighter flavor you could use the Olive Pistou. Whether it is hearty or refreshing, both the Best Mushroom Gravy or the Olive Pistou are amazing.

The Cauliflower Steaks are made in two steps. The first step is to bake the cauliflower, and then brown the cauliflower in a large skillet. You can make the cauliflower steak ahead through the baking process and then finish in the skillet just before serving.

  • 1 head cauliflower, leaves and stem trimmed
  • 4 garlic cloves, peeled and smashed
  • 1 lemon, juiced
  • 2 1/2 c vegetable stock
  • 1/2 c dry white wine (optional)
  • 2 bay leaves

Note: Do not core the cauliflower. The core helps the steaks stay together.

Preheat oven to 350 degrees.

Slice the cauliflower in half and then slice each half into 2 pieces.

In a large casserole pan add the garlic, lemon, vegetable stock, wine and bay leaves. Add the cauliflower steaks to the marinade. Cover casserole pan with foil and bake the cauliflower for 30-45 minutes.

Check the cauliflower with a fork. It should be cooked through, but still firm.

Remove from oven and place onto a paper towel lined plate. Blot cauliflower with a paper towel. you want the surface to be dry so that you will get a golden brown color when you cook them in the skillet.

heat a large skillet over medium heat. When the pan is hot adde the cauliflower steaks. Let the cauliflower steaks cook for 4-6 minutes, until golden brown. Do not move the cauliflower steaks around or they will pall apart.

Serve with your favorite topping.

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Olive Pistou

What is Pistou? Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish soupe au pistou, which resembles minestrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated into the soup just before serving.

This Olive Pistou is a refreshing take on the original Pistou made with a refreshing combination of kalmata olives, orange segments, golden raisins, and garlic.

Use this Olive Pistou to top salads, soups or even roasted vegetables.

  • 2 oranges, peeled, segmented, chopped
  • 1 lemon, juiced
  • 1/3 c kalmata olives, pitted, chopped
  • 2 tsp garlic, minced
  • 1 tbsp flat leaf parsley, chopped
  • 2 tbsp golden raisins

Combine all the ingredients into a large bowl. Stir until thoroughly combined.

Store in a sealable container in the refrigerator.

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Light & Creamy Mashed Potatoes

I made these potatoes on the Sunday Night after Thanksgiving and I wish I would have brought them for thanksgiving. They were incredible. Light, Creamy and packed with flavor.

Cook potatoes until they easily mash with a fork.

Preheat oven to 375 degrees.

Add all the ingredients to a food processor and process just until they are creamy. It only takes 30- 60 seconds. You do not want to over process, or the potatoes can turn gummy.

Transfer potato mixture to an 8×8 baking dish. Bakes for 15-20 minutes.

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Serve. Eat. Enjoy.

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Manicotti

I made this Manicotti with my Fresh Pasta Dough – Vegan/GF/WFPB. I also used my Tofu Ricotta, Marinara and Cashew Béchamel – Basic White Sauce. It helps when you have your refrigerator filled with basics like the Marinara and the Cashew Béchamel sauces to pull together a meal.

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Roll out sheets of pasta dough. Cut into 5×6 pieces.

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Spoon Ricotta onto pasta sheets. Roll.

Preheat oven to 425 degrees.

Pour some of the Marinara into a 11×7 casserole pan. Layer the manicotti into the Marinara sauce.

Pour the remaining Marinara on top of the manicotti and spoon the Cashew Béchamel on top of the Marinara.

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Bake for 20-30 minutes.

Note: You could use pre-made manicotti noodles. I just have not found any GF/Vegan noodles out there. Let me know if you find any.

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Tofu Ricotta

Tofu Ricotta can be used as a filling for lasagna, manicotti or as a topping for pizza. You can make a double batch and  freeze part of it for when you need it again. That way you have part of the work already done.

This particular recipe has steamed spinach in it. However, you could leave it out if you so choose. My thought is to try to get greens in my meals as often as I can.

  • 1 block of firm tofu, 14 oz., crumbled
  • 2 tbsp tahini
  • 3 tbsp nutritional yeast
  • 2 1/2 tbsp shallot, minced
  • 1/4 tsp nutmeg, freshly grated
  • 1 lemon, zested – safe half of the lemon for juice
  • 1/2 lemon, juiced
  • 2 tsp garlic, minced
  • 3 c baby spinach, steamed, drained well, chopped

In a large bowl mix together: tofu, tahini, nutritional yeast, shallot, nutmeg, lemon zest and juice. Thoroughly mix tofu.

Add spinach to tofu mixture and  stir until well combined.

The mixture should hold together well, but not too wet.

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Fresh Pasta Dough – Vegan/GF/ WFPB

There is nothing like fresh pasta. I have made gluten-free pasta before (Homemade Pasta) (Homemade pasta – Nut Free), but they had used eggs. This recipe is gluten-free and vegan. I am pretty excited about this recipe. I hope you enjoy it as much as we do.

Add tofu turmeric and salt to food processor. Process until creamy and smooth. Add flour 1/2 cup at a time and process.

Remove from food processor and form into a ball. Wrap tight in plastic wrap and let rest in the refrigerator for at least 30 minutes. You can even store it in the refrigerator overnight.

Note: If you do store dough in the refrigerator overnight, make sure you take the dough out of the refrigerator at least 30 minutes before you begin to work with the dough.

Cut dough pieces into quarters and use pasta roller according to manufacturer’s directions.

 

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The Best Mushroom Gravy

I have made mushroom gravy before, but I tweaked it and I can honestly say this is the Best Mushroom Gravy. It has a secret ingredient that makes the mushrooms pop in flavor.

  • 1/2 c onion, small dice
  • 8 oz. cremini mushrooms, whole, remove stems and mince the stems
  • 2 tsp garlic, minced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp miso paste
  • 1-2 c Basic Vegetable Stock – reserve 1c for slurry
  • 2 tsp porcini mushroom powder
  • 1 tbsp cornstarch

Note: Remove the stems of the mushrooms and mince. Slice the caps. Those will be added in another step.

In a large skillet sauté onion, minced mushrooms stems and All-Purpose Seasoning . Cook over medium heat until the onions are translucent. Add garlic to skillet and cook the garlic until it is fragrant. Deglaze the pan with vegetable stock as needed.

Note: The porcini powder is made by grinding dried porcini mushrooms into a powder.

Mix together 1 c of vegetable broth with cornstarch and porcini mushroom powder to make a slurry. Set aside.

Add the remaining vegetable broth and miso paste to the mushrooms in the skillet. Bring to a simmer.

Turn heat off and add slurry. Stir gravy until has thickened.

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Serve. Eat. Enjoy.

 

 

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Taco Pizza

Many years ago when my husband and I were dating we would go to a pizza place called Happy Joes. We almost always ordered the Taco Pizza. That was my favorite pizza that they served.

This is my take on that pizza, except it is gluten free and vegan. I do not think there are any Happy Joes left, but now I can have a taco pizza in about 30-35 minutes. that time includes making the crust and bake time. That is quicker than ordering and waiting for delivery.

  • 1 recipe of Soft Tostada Dough
  • 3/4 c Shortcut Refried Beans
  • Follow Your Heart Cheddar Cheese Shreds (optional)
  • 1/2 – 3/4 c iceberg lettuce, chopped
  • 1/4 c tomatoes, chopped
  • 1 avocado, chopped
  • tortilla chips, broken, garnish
  • favorite salsa, garnish – We like Newman’s Own brand

Preheat oven to 375 degrees. Line baking sheet with a silicone mat or parchment paper. I used a silicone mat. It is a little more forgiving when you shape the pizza crust.

Make dough. Form dough into a circle, and build up a ridge around the outer edge. Bake dough for 18 minutes. Remove from oven.

Layering 1: Shortcut Refried Beans and cheese shreds. Bake for an additional 7 minutes. Remove from oven.

Layering 2: Iceberg shreds, tomatoes, tortilla chips and salsa.

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Serve. Eat. Enjoy.

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Outrageous Brownie Parfait

This dessert hits all the buttons: Chocolatey, Creamy, Slightly Sweet, Crunchy, and totally Luscious.

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Serve this in a Trifle Bowl and you will be hearing oohs and aahs all around. The Trifle Bowl will give you a beautiful presentation. However, using small clear glasses is perfect when you only need a couple of parfaits.

Layer parfait accordingly: Outrageous Brownie, Sweet Potato Cream, Strawberries, Whipped Plant Cream and Top with Vanilla-Pumpkin Spice Pecans. Repeat layers again if you choose.

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