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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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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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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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Mexican Soft Tostadas

These are a nice change to the Traditional Tostadas with the hard tostada shells.The shells are soft and pillowy. They remind me of puffy tacos that we used to get many years ago. Those puffy shells were fried and not gluten-free.

These healthy and flavorful all in one bite. You use whatever topping you have on hand. This was what was in my kitchen.

Assemble tostadas : Shells, beans, corn, tomatoes and avocado. Squeeze a little lime juice on your tostada.

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Serve. Eat. Enjoy.

 

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Mushrooms & Peas Caserecce

Caserecce is my favorite pasta shape. They are made into a “S” shape and trap all the goodness of the sauce into the curves. This recipe is an updated version of my Mushrooms & Peas Pasta. both versions are delicious, but this new updated version has more mushroom flavor due to the porcini powder.

For easy cleanup this dish is made in one pot. Less time cleaning up means more time with the family.

  • 12 oz  GF Caserecce (I like Jovial)
  • 1/2 c onion, diced
  • vegetable broth as needed or sautéing
  • 16 oz baby bella mushrooms, sliced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 6 oz. white wine, or vegetable broth
  • 4 Porcini mushrooms, dried, grind into powder
  • 1 1/2 c Cashew Béchamel- Basic White Sauce
  • 1 1/2 c peas, frozen, thawed

In a large dutch oven cook the caserecce according to package directions. Drain and set aside.

In the same pot sauté onions until softened. Add mushrooms, garlic and All-Purpose Seasoning.

Deglaze pot with wine or vegetable broth. Add porcini powder and stir.

Add caserecce back to the pot along with the Cashew Béchamel Basic White Sauce and the peas. Stir until well incorporated and the peas are heated through.

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Serve. Eat. Enjoy.

 

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Zucchini-Pumpkin Casserole

This casserole was a conglomeration of different ingredients I had leftover from previous meals. I had zucchini, Pumpkin Filling (from pumpkin lasagna), Marinara sauce and Cashew Béchamel – Basic White Sauce. That is basically the recipe.

I like to come up with different kinds of meals from the remnants from previous meals. It is a great way to clean out the refrigerator and nothing goes to waste. Here is how I made it.

Preheat oven to 375 degrees.

Zucchini Rolls:

Take two slices of zucchini and slightly over lamp them side by side. Spoon some Pumpkin Filling at one end and roll zucchini like a cigar, tucking the zucchini as you go. Continue making the zucchini cigars and set aside. This is what takes the longest, but it is kind of fun to do.

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Layering:

Pour half of the Marinara into an 8×8 baking dish.

Layer in the zucchini cigars on top of the Marinara.

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Pour half of the Cashew Béchamel- Basic White Sauce on top of the first layer of zucchini cigars. Spread with the back of a spoon.

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Layer another of zucchini cigars.

Sprinkle nutritional yeast over the second layer of zucchini cigars.

Pour the remaining Marinara over the the zucchini cigars. Spread with the back of a spoon.

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Spread the remaining Cashew Béchamel – Basic White Sauce over the Marinara in top of the Marinara.

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Bake for 30 minutes, the top will be golden. Remove from oven and set aside for 10-15 minutes.

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Serve. Eat. Enjoy.

 

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Pumpkin Lasagna

In honor of pumpkin season I made a savory dish using pumpkin – Pumpkin Lasagna. I had all the ingredients in my pantry or refrigerator so there was no extra trip to the market. I hope you enjoy this as much as we did.

Mushroom Filling:

In a small skillet, sauté onion, mushrooms, sage and All-Purpose Seasoning. Sauté until onions are soft and translucent. Add garlic and sauté until fragrant. Set aside.

Pumpkin Filling:

In a large bowl combine all the ingredients. Stir until all the ingredients are well combined. You do not want this filling to be too stiff, if needed add more vegetable broth.

Note: I only used half of the pumpkin filling. I will use it for another dish, however, you can freeze it without any issues.

Cashew Bechamel Sauce:

Because the Cashew Béchamel tends to thicken as it cooks I thinned it out so I could pour it over the noodles.

Assemble:

  • GF No-cook lasagna noodles (12)

Preheat oven to 375 degrees.

Pour about 1/4 c vegetable broth in a 11×7 baking dish. Layer in 3 noodles.

Note: I like to dip them in the broth on both sides.

Spread pumpkin filling on top of the first layer of noodles. Layer more noodles.

Spread Mushroom mixture on to the second layer of noodles. Pour some of the Béchamel Sauce on top of the mushroom mixture. Layer the third layer of noodles.

Spread more pumpkin filling on top of the noodles. Layer the final layer of noodles.

Pour the remaining Béchamel Sauce unto the noodles. Make sure they are completely covered. Cover baking dish. Bake for 45 minutes.

Uncover baking dish. Now this is where you would put some vegan cheese if you like. bake uncovered for 10-15 until golden.

Let the lasagna stand for at least 10 minutes before cutting.

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Note: You could assemble and freeze for another time. Just thaw overnight in the refrigerator. Remove from refrigerator 30 minutes before baking. You may need to increase the time of baking. A thermometer inserted in the center should read 165 degrees.

 

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Mexican Jackfruit with Zucchini, Corn & Black Beans

I came across a recipe that sounded good, but needed some adjustments to meet my lifestyle. This is what I came up with, and under 30 minutes.

  • 1 can Jackfruit in brine, drained, rinsed
  • 3 tbsp Smokey Southwestern Seasoning, divided 1 tbsp/2tbsp
  • 2 c onion, diced
  • 1 tbsp garlic, minced
  • 1 1/2 c corn kernels, frozen, defrosted
  • 1 1/2 c zucchini, diced
  • 15 oz. can black beans, rinsed, drained
  • 1 can tomatoes with green chiles
  • 1 c tomato sauce
  • 1/4 c cilantro, garnish
  • avocado, garnish

In a large dutch oven add jackfruit and 1 tbsp of Smokey Southwestern Seasoning. Work seasoning into jackfruit.. Cook jackfruit over medium heat.

A onion to jackfruit mixture and cook until the onion softens, about 3-4 minutes. Add garlic, and remaining Smokey Southwestern Seasoning. Stir the ingredients until they are well coated with the seasoning.

Add corn and zucchini to dutch oven. Cook until tender, about 4 minutes. Stir in beans, tomatoes and tomato sauce. Cover and simmer for about 5 minutes. Garnish with cilantro and avocado.

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Serve. Eat. Enjoy.

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Baked Tofu Wrap

I have been thinking of ways to use the Baked Tofu I made. I wanted something fast and with little effort. This is what I came up with – Baked Tofu Wrap. I tend to over-fill my wraps, burritos and such, so I will put minimal ingredient amounts.

  • 1 GF Flour Tortilla or Wrap
  • Spicy Brown Mustard
  • Handful of butter lettuce
  • carrot ribbons
  • tomato, chopped
  • 1 slice, Baked Tofu, diced

Spread spicy brown mustard onto tortilla/wrap. Layer lettuce, carrot ribbons, tomato and the diced tofu.

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Serve. Eat. Enjoy.

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