Incredibly Delicious

 Fava Beans in Tomato Oil Pasta

Makes: 1 Large or 2 small servings

1 can Fava bean or Butter beans-drained & rinsed

1/2 cup Spicy tomato oil ( Previous recipe)

4-5 Baby bells mushrooms sliced

1 Tbsp. olive oil

1/4 onion, diced

1/4 green pepper, diced

1 handful of fresh spinach

5 oz Penne pasta, cooked in salted water and drained

Salt & Pepper to taste

 

 Saute onion & green pepper in the olive oil for about 3-4 minutes, add the mushrooms and cook for another 3-4 minutes, sprinkle with salt and cook another minute or so

Add fava beans and tomato oil to the vegetable and cook for 4-5 minutes, till well heated through. Add spinach with the lid on until spinach is wilted and stir well.

Adjust the salt to taste

Toss with the cooked pasta and sprinkle with pepper & Enjoy! 

 

 

Curried Noodles with Green Peas topped with Roasted Butternut Squash

INGREDIENTS

6 oz Pasta ( serves 3) cooked al dente and set aside.

1/2 small onion, very fine dice

2 tsp. olive oil

2 cloves garlic, minced to a paste
1 1/2  tsp curry powder

1/2 tsp. garam masala

1 to 2 tsp. sugar or more to taste

1/2 small Thai chili pepper

1/2 tsp. garlic powder

1/2 cup cashew cream ( recipe below)

1/4 cup of water  or more to reach the desired consistency

2 Tbsp. soy sauce

salt and pepper to taste

1/2 cup frozen peas

4-5 broccoli florets 

3-4 leaves Thai basil, chopped

For the Squash

2 cups Butternut squash, cut into small dice

1/4 onion, small dice

1-2 cloves garlic fine dice

1-2 tsp sugar

2 tsp. olive oil

salt and pepper to taste

Place squash, onion and garlic onto a sheet pan and add the olive oil, sugar, salt and pepper to taste. mix well and bake at 425 degrees for 30 minutes until the edges are brown and crispy and squash is cooked thru. Set aside

Heat olive oil in a skillet and add onions and cook for several minutes until translucent, add the broccoli cook for a couple minutes, stirring to not letting onion get too brown.

Add the garlic and Thai pepper and cook for another minutes or so, don't let it brown.

Add the 1/2 cup of cashew cream and cook for another minute or so, 

 ( it will get very thick). Add water

to dilute and make a creamy consistency. Add sugar, soy sauce, garlic powder, curry powder, salt and pepper to taste and sugar if your using. 

( Adjust the salt, pepper, and sweet to taste to your liking )

Continue to cook until thick and bubbly, adding water as it gets too thick to make a nice saucy consistency, to your taste. Add frozen peas and cook until heated through.  To serve, place warm pasta in bowls topped with creamy curry sauce, mix well, top with butternut squash and Thai basil.

Ravioli in Creamy Alfredo Sauce

Serves 3

Ingredients

24 homemade or store-bought butternut squash ravioli ( homemade recipe coming soon)

 1/2 small onion, very fine dice

2 tsp. olive oil

2 cloves garlic, minced to a paste
1 tsp dried thyme

1 tsp. sugar or more to taste

1/4 tsp. hot chili powder ( optional)

1/2 tsp. garlic powder

1/2 cup cashew cream ( recipe below)

1/4 cup of water  or more to reach the desired consistency

1/4 cup or more to taste Nutritional yeast

salt and pepper to taste

1/2 cup frozen peas

2 handfuls of fresh spinach

Heat olive oil in a skillet and add onions and cook for several minutes until translucent.

Add the garlic and thyme and cook for another minutes or so, don't let it brown.

Add the 1/2 cup of cashew cream and cook for another minute or so, then add nutritional yeast

 ( will get very thick). Add water

to dilute and make a creamy consistency. Add sugar, chilli powder, garlic powder, salt and pepper to taste and sugar if your using. ( Adjust this seasoning taste to your liking)

Continue to cook until thick and bubbly, adding water as it gets too thick, to make a nice saucy consistency, to your taste. Add frozen peas and spinach until cooked through. and serve over ravioli.

CASHEW CREAM

1 cup raw cashews, soaked in water for 8 hours or overnight

1/4 to 1/2 cup of reserved soaking water

salt to taste.

Please the cashew and 1/4 cup of soaking liquid, and 1/8 tsp.salt in a high powered blender and blend, adding more water and continue to blend for about 5 minutes,  as needed to create a thick, and smooth cream. Adjust salt to taste

Vegan Manti- Turkish Stuffed Dumplings

• 

Ingredients

DOUGH

250 g FLOUR.   120 ml WATER.   3 Tbsp OLIVE OIL,   1/8 tsp SALT

faux MEAT FILLING

1/2 pound vegan beef crumbles

1 small onion, grated

3 tablespoons minced parsley

 1 tsp. olive oil  

1 teaspoon kosher salt

Yogurt SAUCE

• 1 cup Kite Hill Plain yogurt                                             1/2 tsp. Garlic, minced to a paste
• • Salt to taste

TOMATO-BUTTER SAUCE

• 4 tablespoons unsalted earth balance
   
•  8 tablespoons tomato sauce
• 1 teaspoon paprika
• Dried mint and Aleppo pepper, for garnish(Optional)

How to Make It

• Step 1    Make the dough

  In a medium bowl, combine all of the ingredients and knead for five minutes or until the dough is smooth.. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 hour.
  Step 2    Make the meat filling

  In a medium bowl, combine all of the ingredients and mix well. Use your first and squeeze the mixture together, so that it sticks together as ground beef would.
  Step 3    Make the yogurt sauce

  In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.
  Step 4    Make the tomato-butter sauce

  In a small saucepan, melt the butter over low heat. Stir in the tomato sauce 
and paprika and keep warm.

  Step 5    Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil.
  Step 6    

  On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares. Spoon 
1/2 teaspoon of the filling in the centre of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet.
  Step 7    

  In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper if using,  and serve.

Recipe adapted from : Food and Wine Magazine

Creamy Vegan Tomato & Mushroom Pasta

Creamy, Vegan One-Pot Pasta

• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 Tbsp olive oil
• 1 small Can of diced tomato
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 10 oz. water ( 1 1/4 cup)
• 1½ tsp coarse sea salt more or less, to taste
• Generous pinch of cracked black pepper
• 250 g of Coconut milk ( from the can)
• 1 Tbsp tomato paste
• 1/2 tsp Garlic powder
• 1 Tbsp. of sugar to taste.
• 5 oz bow tie, dry pasta
• 1 small package mushrooms, sliced
• 1 large handful Spinach
• 
  

1. Dice the onion and finely chop the garlic clove. Heat the olive oil in a medium to large pot, add the chopped onion and fry it over medium heat until translucent and slightly golden brown. Add the mushroom and cook for a couple of minutes.
2. Now add the garlic, chopped tomatoes, garlic powder, oregano, thyme,  water, sea salt, pepper, coconut cream and tomato paste.
3. Once the mixture starts boiling add the pasta. Keep stirring and cook until the pasta is ready and the liquid has gone down and become a creamy sauce. Add Spinach and cook until wilted.  Season with more salt and pepper to taste, add sugar to taste. ( Sugar cuts the acid )

Super Quick & Easy Pasta for ONE

Mushroom  Spinach, and Tomato Pasta for one!

Ingredients

2 oz. Angel Hair pasta, cooked and set aside

3 Large mushrooms, sliced

1/4 small onion, diced

1 large clove of garlic, minced

1 handful of spinach, washed

1-2 tsp. fresh or dried basil

2 drop Oregano oil, or 1 tsp. dried oregano

1 tsp. sugar

salt to taste

Daiya Mozzarella, or another Vegan mozzarella to taste

1 tsp. olive oil

Optional; 1 tsp vegan parmesan 

Heat the oil in a saute pan, and cook onion for a couple of minutes, add the mushroom. Cook, stirring on and off, not letting the onions brown. Add the garlic, seasoning and sugar. Continue to cook until mushrooms are tender. Add the spinach and cook until wilted.

Serve over pasta, top with Vegan mozzarella, Heat in microwave for 30 seconds to make sure the cheese has melted. and top with 

Vegan Parmesan. I serve with homemade garlic bread.

Simply Sides

Simple, Nutritious Macaroni Salad

Ingredients

1 cup Whole wheat or Regular Elbows

1 1/2 Tbsp. Chopped Cilantro

1 carrots, grated finely

1/4  onion, diced small

1/2 hot pepper, finely diced (Optional)

1 small clove garlic, minced into paste

1 tsp. Sugar (optional)

Salt and pepper to taste

1/2 tsp. Black Salt ( more or less to taste)

1-2 Tbsp. Veganaise or another mayo substitute.

** black salt is from India, and has the distinct taste of Boiled eggs, this is optional but has GREAT use for Vegans, for a flavor additive **

Boil the pasta, rinse and drain well.

Add all ingredients except for the Vegenaise and black salt.

Mix together well. Add the Veganaise according to how creamy you like it, and check seasonings and sprinkle with black salt before serving!

A New Year......Some New Recipes....

Creamy Garlic-Mushroom Noodles with 
Green Peas

Ingredients

1/2 Tbsp. Olive oil

1 Pound baby Bella mushrooms, sliced

1/2 medium onion, diced

3 Cloves of garlic, minced

1/2 Jalapeno, chopped (optional)

1 cup fresh or frozen green peas (defrosted)

2 Tbsp. Nutritional yeast

1 Tbsp. Flour, to make a roux

1/2 Tbsp. fresh thyme

1 tsp. garlic powder

1 tsp. Goya Adobo

1 tsp. sugar or to taste (optional)

Salt and Pepper, to taste

1/2 cup ( approx.) coconut milk ( canned)

1/2 small package udon noodles or your choice of pasta, cooked al dente.

serves about 3

Saute onion and jalapeno, if using, for about 3 minutes or so, add mushrooms and saute for another 3 or 4 minutes or until they soften. 

Season with salt and pepper, then add garlic, garlic powder, thyme, and adobo.

cook for another couple minutes, without burning the garlic. 

Set mushroom mixture aside in another bowl.

In the same pot, add flour and nutritional yeast and just enough of the coconut milk to make a roux, add the remaining coconut milk and continue to cook with stirring constantly until, it's a thick creamy sauce, adding more milk if necessary.

Add the green peas and the mushroom mixture, add the sugar if you're using and adjust the other seasonings as necessary according to your taste.

Top your cooked noodles with the mixture and stir!

Super Nutritious & Delicious

Ultimate Vegan Mac & Cheese

1 cup sweet potatoes, chopped

1/3 cup onion, chopped

1/4 cup carrots, chopped

For the cashew cream:

1 cup raw cashews (soaked** for 8 hours prior )

1/4 cup melted coconut oil

2/3 cup unsweetened coconut milk 

1/3 cup nutritional yeast

1 tsp sea salt

1/4 tsp smoked paprika

Other ingredients:

1 pound whole wheat pasta, your choice of shape

1 head of broccoli, de-stemmed and chopped

2 cups of spinach

Cut up the potatoes, carrots, and onion. 

Place in a skillet with a tablespoon of water and cover and cook for 15 minutes, check occasional to see if you need to add more water to 

prevent burning.

Cook the pasta, rinse with cold water and set aside.

Drain cashews and Place the raw cashews in a  food processor with a couple tablespoons of water until nearly smooth.

Add the rest of the ingredients for the cashew cream and the contents of the skillet and blend till creamy and smooth, ( using a high powered blender makes a big difference in texture) adding more

coconut milk if needed to thin out.

Add this mixture to the cooked noodles and then add the broccoli and spinach and stir till well combined.

Bake at 375 for 40 minutes

HAPPY NEW YEAR!

Whole Wheat pasta with Spicy Eggplant

Ingredients:

I medium onion, diced
1 Large eggplant, peeled, quartered and cut into 1/2 "dice
3 cloves garlic, minced
1 tsp chili powder
1 14 oz can chopped tomatoes
2 Tbsp. Red Wine Vinegar
salt to taste
1/2 pound whole wheat pasta
2 tsp oregano,
2 tsp basil
3 cups Spinach, chopped
(1/2 cup Daiya shreds, optional)

Place the onion in a pan and saute over medium heat for about 10 minutes, add water 1 Tbsp at a time, if the onion starts to stick. Add the eggplant and cook, stirring for about 5 minutes, adding water only when eggplant starts to stick.
Add the garlic and spices and cook another 30 seconds. Add the tomatoes, red wine vinegar and cook, covered for about 10 minutes. Stir in the spinach in the last 2 minutes of cooking. Season with salt and 
top with Daiya shreds if using.

Day 203

Summer Pasta & Red Potato Salad

1/2 box Whole Wheat Penne pasta-cooked al dente

(rinsed with cold water)

10 small baby red pototoes, cubed and steamed

2 carrots, shredded

1/2 ripe avocado, small dice

1/2 red onion, fine dice

1 handful parsley, minced

1 small Jalepeno, fine dice

1 Tbsp. fresh lime juice

1/2 tsp chili powder

1 tsp. raw blue agave

salt and pepper to taste

1 Tbsp. nutritional yeast

Combine all ingredients and adjust seasoning and agave to taste.

Serve at Room temp.

Day 111

Homemade Chunky Marinara with Fresh Mushrooms, Zucchini, and Spinach ....over Quinoa pasta

Homemade Organic Marinara

1 large zucchini sliced

1 small container fresh mushrooms, chopped

2 handfuls fresh Organic spinach

1 large onion, chopped

2 heads garlic, smashed

1 small bunch parsley chopped

1 can organic tomoto paste

1 Large can organic whole tomatoes

1 Large can Organic tomato puree

3 fresh tomatoes, chopped

olive oil for sauteeing

3 Tbsp. fresh basil chopped

2 Tbsp. Oregano

salt and pepper to taste

2 tsp. Agave

sauted onions, garlic, zucchini, and mushrooms in a heavy bottomed saucepan for several minutes, add garlic

and saute for another 3 minutes or so. Add tomato paste and spices and cook for a couple of miutes, add remaining ingredients,  except parsley and spinach and cook down for 1 hour, stirring occastionally. Add spinach for last 10

minutes of cooking and add parsley once removed from heat.

Day 53

Sunday Lunch

Whole Grain Bowtie Pasta Salad

1 small box whole grain Bowtie Pasta cooked until tender

1 small container cherry tomatoes-sliced in halves

1 large handful of fresh spinach chopped

1 small red onion, minced

1 small red pepper, minced

1 small avocado, chopped and dredge in lemon juice

Combine all ingredient

Vinaigrette

1/4 cup balsamic vinegar

1/4 cup Extra virgin Olive oil

8 -10 leaves fresh Basil

1 large clove garlic

salt and pepper to taste

1 tsp sugar

3-4 sun dried tomatoes

Put all vinaigrette ingrediate in a mini-blender and blend until thick and  creamy.

Right before serving , pour vinaigrette over pasta salad. Toss well and serve!

Day 36

Stuffed Shells with Spinach and Pumpkin

Trying something new in the kitchen today.

This recipe, adapted from Vegalicious, has been on my list to try....and once again, I've come up somewhat dissappointed. I found the Soy ricotta unpleasant and a bit off-putting.

If I were to re-make this dish, I would substitute cashew cheese in place of the soy ricotta.

It was pretty to look at though... '

My Vegan Jamaican patties on the other hand, were delicious, but more on that later.

Ingredients:
•15 large pasta shells
•2 cups fresh pumpkin, cut in small cubes
•1 package fresh spinach- about 4 cups, cleaned'

for the soy ricotta:
•1 cup soy yogurt
•1/4 cup nutritional yeast
•1 tablespoon lemon juice
•2 tablespoons tahini
•1 tablespoon miso
•pinch salt and pepper
•optionally paprika and dry mustard as desired

for the tomato sauce:
•1 can crushed tomatoes
•1 tablespoon oil
•1 onion, chopped
•1-2 cloves garlic
•1 tablespoon Italian herbs
•splash lemon juice
•salt and pepper
•splash Tabasco (optional)

Directions:
Begin by making the soy ricotta.
In a medium bowl, mix the soy yogurt, nutritional east lemon juice, miso salt and pepper.
Season to taste with additional spices as desired
Steam the small pumpkin cubes al dente, remove from the heat and set aside.
Steam the spinach, when wilted and soft, place the spinach in a medium bowl.
Chop with a knife and fork as you would on a plate.
Drain any extra liquid that comes from the spinach.
Add the soy ricotta a tablespoon at a time. At about 2 or 3 tablespoons, it should be the right consistency for your filling. The rest can be used as dollops on top of the shells and around the baking dish.
Make the tomato sauce.
Heat the oil in a small saucepan.
Saute the onions.
Add the tomatoes, herbs and garlic.
Season to taste with a splash of lemon juice, Tabasco, alt and pepper.
Bring a large pot of lightly salted water to boil.
Put the pasta shells in ad cook about 5 minutes until al dente. Be careful to not over cook, as they will become too soft to fill and tear.
Place a bit of the tomato sauce in the bottom of an ovenproof baking dish.
Preheat the oven to 350 F / 177 C.
Remove the shells from the boiling water. Drain and extra water that may be in the shell.
Fill the shell with about a tablespoon of spinach mixture and add the pumpkin cubes.
Place the shell on the tomato sauce in the baking dish. Continue filling all the shells.
Place any extra tomato sauce around the shells and dollop some of the soy ricotta.
Place a lid or aluminum foil over the top of the baking dish and bake in the oven for 30 minutes.

Day 26

Trials in The Kitchen....

TODAY'S MENU

Vegan Macaroni & "Cheese"

Asian Carrot Salad,

 Gingered Beets.

This recipe, that I'm about to share is from VegNews Recipe collection. 

I had read much about this recipe, being touted as one of the best Vegan macaroni & "cheese"

recipes on earth. What was really interesting about it,was that it contains no cheese, but this I mean, Soy cheese or vegan cheese, but got it's cheesiness mainly from vegetables.....

I did however top it , with Daiya Vegan shreds prior to baking.

Ingredients
4 quarts water
 1 tbs sea salt
 8 oz small, whole wheat pasta
 2 slices of bread, torn into large pieces
 1 tbs + 1/3 cup Earth Balance
 2 tbs shallots, peeled and chopped
 1 cup yellow potatoes, peeled and chopped
 1/4 cup carrots, peeled and chopped
 1/3 cup yellow onion, peeled and chopped
 1 cup water
 1/4 cup raw cashews
 2 tsp sea salt
 1/4 tsp garlic, minced
 1/4 tsp Dijon mustard
 1 tbs lemon juice, freshly squeezed
 1/4 tsp black pepper
 1/8 tsp cayenne
 Paprika, to garnish
 VERY IMPORTANT NOTE: Double the amounts and make a double batch of the sauce,as recipe is very dry.

Directions In a large pot, bring the water and salt to a boil. Add pasta and cook according to package directions. Drain and rinse with cold water. Set aside
 In a food processor, make breadcrumbs by pulverizing the bread and 1 tbs margarine to a medium-fine texture. Set aside
 Preheat oven to 350°F. In a saucepan, add shallots, potatoes, carrots, onion and water and bring to a boil. Cover and simmer for 15 min. or until vegetables are very soft
 In a blender or food processor, process the cashews, salt, garlic and 1/3 cup margarine, mustard, lemon juice, black pepper and cayenne. Add softened vegetables and cooking water and process until perfectly smooth
 In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish and sprinkle with prepared breadcrumbs and paprika.
 Bake for 30 min or until the cheese sauce is bubbling and the top has turned golden brown.

** Note- I wish that I loved this, like I should have, but I didn't. I found it bland and a bit on the dry side. I will remake it,with some adjustments to the recipe, and let you know how I've faired.

ASIAN CARROT SALAD

Dressing

1 Tbsp. Olive or flaxseed oil

3 Tbsp Lemon juice

2 tsp. Rice wine vinegar

1 Tbsp, grated fresh ginger

1/2 clove garlic, grated

1 Tbsp Coriander

2Tsp. Agave nectar

salt and pepper

4 cups grated carrots

1/2 cup baby spinach,chopped

1/4 red onion,chopped finely

1/4 cup raw sesame seeds.

1 small avocado, diced

Combine all ingredients, and mix with allthe dressing. Fold in the avocado.

Delicious!!