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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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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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Easy Peppers-Orange Soup

I love it when I can transform ingredients into something totally different than what it was initially used for. I made some sautéed peppers and onions to go with something in a meal I was making. There was plenty peppers and onions leftover, and I did not want the same thing. By using two additional ingredients I was able to transform those simple peppers and onions into a wonderful creamy soup.

This soup has a hint of orange, just enough to make the soup more interesting. I sprinkled a few pumpkin seeds for added texture and some fresh cilantro for added flavor and freshness.

The recipe starts from the beginning – The Sautéed Peppers and Onions.

  • 1 onion, medium, thin slice
  • 1 bell pepper of each color, red, yellow, orange
  • 1 tbsp All-Purpose Seasoning
  • 1-2 mandarin oranges, peeled
  • vegetable broth
  • pumpkin seeds, garnish
  • cilantro, garnish

Note: I like to use a large dutch oven to sauté the peppers and onions, because of the large cooking surface.

Sauté onion, peppers and All-Purpose Seasoning over medium heat, until onion is translucent and the peppers are tender. If needed add vegetable broth to unstick the vegetables and deglaze the pan.

Transfer peppers and orange(s) to high-speed blender. Ad just enough vegetable broth to help with the blending. I started with 1/2 c. Add more to achieve your desired thickness.

Pour into bowls and garnish with pumpkin seeds and cilantro.

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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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Easy Cabbage Soup

Here is an idea for those cabbages that you have harvested from your garden. It is easy and flavorful. You could even throw all the ingredients into a slow cooker/crockpot and let it cook away.

  • 1 onion, small, diced
  • 1 tbsp garlic, minced
  • 2 large carrots, diced
  • 1 head of cabbage, chopped
  • 1 cup canned whole tomatoes, seeded
  • 1/4 tsp chili flakes
  • 1 tbsp All-Purpose Seasoning
  • 7 c Vegetable Stock + more for sautéing
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • Italian (Flat leaf) Parsley, garnish

In a large dutch oven, sauté the onions and carrots over medium heat, until the onions are translucent and softened. Add garlic, chili flakes, and All-Purpose Seasoning and sauté until it is fragrant. Use vegetable stock as needed to sauté veggies.

Add cabbage and sauté with veggie mixture until the cabbage has softened. Add tomatoes, vegetable broth, thyme, bay leaves, apple cider vinegar and Dijon mustard. Bring to a simmer for about 20 minutes. Garnish with parsley.

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Serve. Eat. Enjoy.

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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.

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Simple Mushrooms & Greens Caserecce

This is a simple and delicious meal. Made in 30 minutes and in one pot. Caserecce is a “S” shaped pasta. It captures the sauce beautifully.

  • 12 oz Caserecce pasta
  • 1/2 c onion, diced
  • 1 tbsp garlic, minced
  • 4 oz. Gourmet Mushroom Blend
  • 1 tsp All-Purpose Seasoning
  • vegetable broth, for sautéing
  • 1 c Marinara
  • 1/4 nutritional yeast
  • 5oz.  Mixed Baby Kale Blend

Cook pasta according to package directions. Drain and set aside.

In the same pot add the onions and All-Purpose Seasoning. Sauté over medium heat. Add vegetable broth as needed to sauté veggies. Add the garlic when the onions are translucent. Sauté until the garlic is fragrant.

Add mushrooms to onion mixture and sauté. Saute mushrooms until they are tender. Add pasta, greens, marinara and nutritional yeast. Stir and cook until greens are wilted.

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Serve. Eat. Enjoy.

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One Pot Spinach, Chickpeas & Cherry Tomatoes Penne

This is such a colorful dish. It is one of my standard pasta dishes that I have made for years. All the veggies are just heated through so that they still have that freshness. A hint of lemon adds a little brightness and a dash of red pepper flakes for a subtle heat. It is perfectly balanced and veggie packed.

Besides being flavorful and delicious, it is all made in one pot. That means less clean up and more time for other things.

  • 12 oz. brown rice penne (I like jovial)
  • 3/4 c onion(s), chopped
  • 1 tbsp garlic, minced
  • 5 oz spinach, fresh, stemmed, chopped
  • 15.5 oz chickpeas, drained, rinsed
  • 3 c cherry tomatoes, fresh, halved (I used mini San Marzano tomatoes)
  • 1 lemon, zested, juiced
  • 1 1/2 tbsp All-Purpose Seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 c nutritional yeast
  • vegetable broth for sautéing

Prepare penne according to package instructions. Drain and set aside.

Add onions to the same pot that you cooked the penne in. Sauté onions until they are translucent. Add vegetable broth as needed to keep onions from sticking to pot.

Add garlic and sauté until fragrant. Add remaining ingredients and sauté until heated through. Return penne to pot and thoroughly stir ingredients until well combined.

Note: For a more saucy pasta dish mix together 1 c vegetable broth and 2 tsp of cornstarch/arrowroot to make a slurry. Then stir in vegetable broth slurry in to pasta mixture.

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Serve. Eat. Enjoy.

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Easy Shepherd’s Pie

I have been wanting to make this for months, but it was just plain too hot. It still is too hot down here in Florida, but I cannot wait any longer. I am in the mood for autumn and this Shepherd’s Pie.

This recipe serves four, but is easily multiplied to feed a crowd. The filling is simple to make, just add the ingredients together and stir. Now that is easy. You could even assemble ahead of time and pop it into the oven when you are ready for a comforting meal.

Topping:

  • 2 c russet potatoes, peeled and diced
  • 1/4 c nutritional yeast
  • 1 tsp garlic, minced
  • 1 tsp All-Purpose Seasoning
  • Plant milk (I used plain unsweetened almond), as needed

In a medium sauce pan cook potatoes over high heat. Potatoes are done when you can easily smash them with a fork. Drain potatoes.

Smash potatoes whichever way you prefer. I used a pastry blender and it worked well. When the potatoes are smashed add the remaining ingredients. Start with about 1/4 cup of plant milk. Add more plant milk as needed. Mix well, until potatoes are creamy. Set potato mixture aside.

Filling:

  • 1 – 15 oz. can Lentil soup
  • 3 c mixed vegetables, frozen, thawed
  • 1/4 c nutritional yeast
  • 1/4 c onion(s), minced
  • 3 tbsp tomato paste
  • 1 tbsp garlic, minced
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp coconut aminos
  • 1 tsp apple cider vinegar

Preheat oven to 400 degrees.

Combine all the filling ingredients in a large bowl. Stir until completely combined.

Pour filling into an 8×8 baking dish. Top filling with potato mixture.

Bake for 30 minutes, until potatoes are golden brown. Let col for 5-10 minutes.

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Serve. Eat. Enjoy.

 

 

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Artichoke Hearts & Broccoli Pasta with Red Pepper Pesto

Do you need to bring something to a potluck? This pasta dish is perfect to bring to a gathering. It can be served hot or cold and will be delicious either way. An empty bowl is what you will be bringing home.

  • 12 oz. brown rice pasta
  • 1 head of broccoli, cut into bitesize florets
  • vegetable broth, as needed
  • 12 oz. quartered artichoke hearts
  • 1 c cherry tomatoes, halved
  • 1/2 c onion, diced
  • 1/2 tsp All-Purpose Seasoning
  • 8 basil leaves, fresh, cut into strips
  • Red Pepper Pesto, 1 recipe

Prepare pasta according to package directions. Drain and transfer to a large bowl.

In a large pan saute onions and All-Purpose Seasoning with 1-2 tbsp of vegetable broth. Cook onions until they are translucent.

Add broccoli florets to onions and saute, until tender. Add more vegetable broth as needed.

Add artichoke hearts and tomatoes to onion mixture. Cook until just heated through.

Return pasta to pan and stir. Pour pesto over pasta mixture and stir. Add basil and taste for seasoning.

Serve. Eat. Enjoy.

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