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One Pot Veggie Packed Pasta

I was cleaning out the refrigerator and freezer and had some things that I wanted to use up. I actually like to do this every week and use all the bits and pieces I can so that they do not go to waste. This is what I came up with. It is colorful and flavorful.

  • 12 oz. brown rice spaghetti (I like Jovial brand)
  • 16 oz. mixed color little tomatoes, halved
  • 12 oz. Green Giant Zucchini Noodles, frozen
  • 1 c green peas, frozen
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 1 lemon, zested, juiced
  • 1 c Basic Vegetable Stock
  • 1 tbsp arrowroot/cornstarch
  • 1/2 c nutritional yeast

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

In the same pot add tomatoes, zucchini noodles, peas, All-Purpose Seasoning and garlic. sauté until veggies are heated through.

While the veggies are cooking make a slurry with the vegetable broth and cornstarch. Set aside.

Add spaghetti to the vegetables and stir thoroughly. Add the lemon zest and juice, vegetable broth slurry and nutritional yeast. Stir until completely coated and is well incorporated.

I sprinkle some topping on top of the pasta dish. The topping recipe is from the Spaghetti Squash Pomodoro and Baked Spinach-Artichoke & Tomato Caserecce.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients. Sprinkle topping onto plated pasta.

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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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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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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.

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Cashew Béchamel – Basic White Sauce

This sauce is my favorite sauce as of right now. It is very versatile and simple to make. The recipe is generous in portion, so you can use it in multiple recipes. I made this sauce and used it for creamed spinach, which I will share the recipe tomorrow. It was amazing. I also used a portion of this recipe for Creamed Spinach and Tomato Penne – Another outstanding dish. I still have some left, for at least one more meal. It also freezes well. You could portion it out into 1-2 cup portions and freeze it.

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I have developed a little short cut to soaking the cashews, which cuts the time down dramatically.

  • 2 c raw cashews
  • water, just enough to cover the cashews
  • 1 c onion, diced
  • 1 tbsp garlic, minced
  • 1 1/2 c Vegetable Stock
  • 3/4 c pinot grigio, divided 1/2 c & 1/4 c (for sautéing)
  • 2 1/2 tbsp nutritional yeast
  • 1 tbsp onion granules

In a medium saucepan add cashews and water (just to cover) and bring to a boil. Once the water begins to boil turn off the heat and let the cashews soak in the water for about 10 minutes. Drain and transfer cashews to a high-speed blender. Set aside.

In the same saucepan add the onions and sauté over medium heat. Cook until onions are translucent and are soft. You do not want any color on them. Add garlic and sauté with onions until the garlic is fragrant, 1-2 minutes. Use the 1/4 c of wine as needed to sauté onions and garlic.

Add onion mixture to the cashews in the high-speed blender, along with the rest of the ingredients: vegetable stock, 1/2 c wine, nutritional yeast and the onion granules. Blend for about 60 seconds, until smooth and creamy.

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Note: You can use right away, refrigerate or freeze. The sauce will reduce and continue to thicken when using in recipes, so you may need to thin it out with some liquid.

 

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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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How to: Basic Vegetable Stock

Right now my kitchen smells AMAZING. I am making Basic Vegetable Stock. This is such an easy recipe that there really no reason not to make your own. Just chop – Throw it in the pot – Simmer. EASY.

  • 4 carrots, large, peeled, chopped
  • 4 stalks of celery, chopped
  • 2 large onions, chopped
  • 1 leek, white and green parts, chopped
  • 6 garlic cloves
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 2 qt (8 c) cold water
  • 1/4 c sun-dried tomatoes
  • 1 small handful Italian parsley
  • 3 sprigs of thyme

Add all the ingredients to a large stockpot. Bring to a boil. Reduce heat to a simmer. Simmer uncovered for 60 – 90 minutes.

Allow stock to cool for about 20 minutes. Pour through a fine mesh strainer over a medium bowl. Let cool and then transfer to a sealable container and store in the refrigerator.

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