Posted on 2 Comments

Baked Potato Bowl

One of my favorite meals for lunch is a baked potato with veggies and topped with Cashew Sour Cream.  I like to batch cook the potatoes and the vegetables. Once I have done the batch cooking all I have to do is warm things up for future meals. It makes putting together a meal easy and fast.

Bake the potatoes at 400 degrees until the potatoes can be pierced by a fork with ease. The potatoes should give at a squeeze.

Note: Use whatever veggies you have on hand. I also like Creamed Spinach on potatoes too.

Layer potato, veggies and the Cashew Sour Cream.

Serve. Eat. Enjoy.

Note: What is nice about this meal is that it can be changed up easily by what you have on hand in your refrigerator or pantry.

DSC_0054

Posted on Leave a comment

Asian Zoodles

This dish has only 6 ingredients, yet it is loaded with flavor. Once again, eating WFPB/Vegan does not have to be complicated or involve a ton of ingredients. Keeping your refrigerator stocked with plenty of veggies and some basic ingredients will make putting a meal together so much easier.

This dish can be served cold or warm. It would make a great picnic dish. For this recipe I served it warm. Also, this is for one serving.

  • 2 tbsp onion, minced
  • 1 zucchini, medium, spiralized
  • 1 carrot, curt into matchsticks
  • 1 radish, sliced thinly
  • 2-3 tbsp Chinese Brown Sauce
  • sesame seeds, garnish

In a large skillet, sauté onion over medium heat until translucent. Add the remaining ingredients and sauté for 1-2 minutes. Remove from heat and plate. Sprinkle sesame seeds over the zoodles.

Serve. Eat. Enjoy.

DSC_0054

 

 

Posted on Leave a comment

Zucchini Ribbons with Spinach Pesto and Roasted Tomatoes

This dish is packed with nutrients and flavor. Besides the roasted tomatoes this meal took me about 5 minutes to assemble. Eating WFPB does not have to be hard or complicated, just delicious.

  • 1 medium zucchini, spiralized
  • Spinach Pesto
  • Roasted Tomatoes
  • nutritional yeast, garnish

Warm the zucchini ribbons in a skillet over medium-high heat. Be careful to not overcook the zucchini or they will become soggy. It only takes a couple of minutes to warm up the zucchini ribbons.

Add 1-2 tbsp of pesto to the zucchini ribbons and stir to coat. Remove zucchini from skillet and plate. Top the zucchini with roasted tomatoes and some nutritional yeast.

Note: Roast the tomatoes in a 400 degree oven, until they are at your desired consistency. I actually like to put them in the oven while it is preheating. I check them when the oven has come to temperature. Most of the time they are done by then. I used Compari tomatoes for this dish.

Serve. Eat. Enjoy.

DSC_0053

Note: This recipe makes one serving.

DSC_0055

Posted on Leave a comment

Roasted Vegetables with Spinach Pesto

I had some carrots and parsnips in the crisper drawer that needed to be used. Also, I had some baby potatoes that needed to be used. Out of necessity that is how I came up with this meal.

These veggies will be great for a base for a bowl. Just add some beans and greens and you are all set. By using two sheet pans of veggies I will have a big start on quite a few meals for the week.

  • 1 pound carrots, cleaned, chopped
  • 8 oz. parsnips, cleaned, chopped
  • 24 oz. baby potatoes, cleaned, chopped
  • All-Purpose Seasoning
  • 1-1 1/2 c chickpeas, cooked, drained, rinsed
  • Spinach Pesto

Preheat oven to 400 degrees. Line baking sheets (I used two) with a silicone mat/parchment paper .

Place carrots and parsnips on one baking sheet. Sprinkle All-Purpose Seasoning on top of the carrots and parsnips. Place baby potatoes on the other baking sheet, and sprinkle All-Purpose Seasoning on the potatoes.

Roast the vegetables for 20 minutes. After 20 minutes, stir all the vegetables and chick for doneness. Continue to roast from 10-20 minutes. the vegetables should be fork tender.

When the vegetables are done transfer them to a large bowl. Add the chickpeas to the veggies. Pour Spinach Pesto over the vegetables and stir so that all the vegetable are coated.

Serve as is or add some greens and non-starchy veggies.

DSC_0049

Serve. Eat. Enjoy.

DSC_0051

Posted on Leave a comment

Tempeh – Mushroom Lettuce Wraps with Simple Brown Rice

This is such a flavorful simple dish that I do not know why I did not make it sooner. I think I was a little intimidated by the tempeh, since I had never used it before. Silly me.

I rarely make things more than twice, but this just might make it on a regular rotation. You can omit the tempeh and increase the mushrooms if you like. I would triple the amount of mushrooms if you do so.

These lettuce wraps would be great for a crowd. Make some with Forbidden Rice Spring Rolls and Peanut Sauce and you have a wonderful meal.

  • 1-2 recipes Chinese Brown Sauce
  • Simple Brown Rice
  • 8 oz Tempeh, rinsed, steamed, chopped
  • 10 oz. Shiitake mushrooms, chopped
  • 5 oz. water chestnuts, chopped
  • Lettuce, iceberg or butter leaf
  • Lime, garnish
  • Green onions cut on the bias, garnish, optional

Make the Chinese Brown Sauce first. You can even make this 1-2 days in advance. I made two recipes of the Chinese Brown Sauce because it is that good, and the mushrooms and tempeh soak up the sauce. I had some leftover, however, if you like to spoon it on top of the lettuce wrap go for it.

Note: The Chinese Brown Sauce is a good one to keep in your refrigerator at all times. It is great for stir-fries, Asian noodles or just as a dipping sauce for spring rolls. It really is that good.

Rinse the tempeh and then steam for 15 minutes. The steaming softens the tempeh, making it more like a sponge to soak up the the flavor you will be pouring on it.

Make the Simple Brown Rice. While the Simple Brown Rice is resting; add the tempeh, mushrooms and water chestnuts to a large skillet. Cook over medium-high heat stirring constantly. I use a ceramic non-stick skillet. If you do not have one, make sure you have some vegetable broth on hand in case the tempeh-mushroom mixture starts to stick. Just add a little vegetable broth if this happens and it will loosen the tempeh-mushroom mixture from the skillet.

The Tempeh-Mushroom mixture cooks very fast. It is done when you see that the tempeh is golden and the mushrooms have reduced.

Reduce heat and add the Chinese Brown Sauce to the Tempeh-Mushroom mixture. Thoroughly stir so that the sauce completely coats the Tempeh-Mushroom mixture.

Assemble wraps and add a squeeze of lime. The lime really enhances the flavors of all the ingredients.

DSC_0044

Serve. Eat. Enjoy.

DSC_0047

Posted on Leave a comment

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.

DSC_0049

Posted on 1 Comment

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.

DSC_0048

Serve. Eat. Enjoy.

Posted on Leave a comment

Creamed Spinach

This is a wonderful, simple recipe, especially if you have the Cashew Béchamel – Basic White Sauce in your refrigerator. It is a wonderful way to use up some greens that you have on hand and do not want a salad. It works well with kale, spinach and many other kinds of greens. It is packed with flavor and nutrients.

In a large pan wilt the spinach over medium heat. Use vegetable stock as needed to wilt spinach. When the spinach is wilted add the Cashew Béchamel Sauce. Stir to coat the spinach leaves. Remove from heat.

Note: This can be served over brown rice or in a pasta dish. That is what I did it was amazing. I will share that with you in an upcoming post.

DSC_0051

Posted on 4 Comments

White Bean and Tomato Ragu

This is a simple, yet, flavorful meal. It requires very few ingredients and is made in under 30 minutes. The ragu would be great for meal prep for your lunch during the week, just double the ingredients.

  • vegetable broth for sautéing
  • 3/4  c, onions, chopped
  • 1 tsp All-Purpose Seasoning
  • 2 tsp garlic,minced
  • 1 pinch of crushed red pepper flakes
  • 1 can of diced tomatoes
  • 15 oz. can cannellini beans, rinsed, drained (1 1/2 c)

Add onions and All-Purpose Seasoning to a large skillet. Cook over medium heat, until onions are translucent. Add garlic and continue to sauté until garlic is fragrant.

Add red pepper flakes, tomatoes and cannellini beans. Stir and cook until thoroughly heated.

I served the ragu over polenta medallions. However, you could serve it over rice, pasta or eat it all by itself.

DSC_0048 59Serve. Eat. Enjoy.

Posted on 4 Comments

Easy Whole Roasted Cauliflower

My husband and I have been talking about me making this for longer than I can remember. So today is the day. It is simple to make, yet it does take a little time. However, most of that time is hands off. The oven is doing all the work, which is okay with me.

DSC_0044 108

The recipe generously serves four. That means we will have leftovers for lunch tomorrow.

Gravy:

  • 2 1/4 c vegetable stock
  • 1/4 c coconut aminos
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tbsp Savory Spice Blend
  • 3 tbsp cornstarch

Combine all the ingredients in a large bowl and whisk together.

Preheat oven to 450 degrees.

Cauliflower and Veggies:

  • 1 whole cauliflower, leaves and center stalk removed,
  • 4 large carrots, large chopped (I used rainbow carrots for their variety of flavors and colors)
  • 4 medium potatoes, large chopped
  • 16 oz. whole button mushrooms, halved
  • 1/2 c vegetable broth

Dip cauliflower into gravy mixture until it is thoroughly coated.

Note: I let the cauliflower head marinate in the gravy mixture while I cut up the other veggies.

In a large baking dish or cast iron skillet arrange the cauliflower in the center and the remaining veggies around the cauliflower.

Pour vegetable broth over carrots and potatoes. This will help the veggies steam. Pour half the gravy over all the ingredients. Cover baking dish and bake for 40 minutes.

Uncover baking dish and pour remaining gravy over all the ingredients. Bake for 30 minutes. (I did baste all the veggies about half way through this second roasting.)

DSC_0049 41

Serve. Eat. Enjoy.