Tuesday, November 29, 2016

Stovetop Mac & "Cheese"


Source: Oh She Glows Every Day

"Cheese" Sauce:
1/2 cup cashews, soaked overnight
2 1/2 cups diced peeled potatoes
2/3 cup (heaping) diced carrots
6 TB nutritional yeast
2 TB grapeseed oil or coconut oil
1 cup water
3 tsp lemon juice
1 tsp salt
2 cloves garlic, minced
1 tsp white wine vinegar

Pasta:
16 oz. macaroni
10 oz. bag frozen peas, thawed (optional), or other veggie
salt & pepper to taste

1. Make sauce: Put potatoes & carrots in large pot and add water to cover. Bring to boil & simmer 15 minutes or until tender. Drain and transfer to blender, along with rest of ingredients. Puree until smooth (Vitamix works well). Add more water if needed to adjust consistency.
2. Cook the pasta according to package directions. Drain and return to pot. Stir in peas & cheese sauce. Stir and heat over low until heated through and slightly thickened.
3. Serve with tofu or other protein for a main dish!

Sunday, November 27, 2016

White Bean & Quinoa Veggie Burgers


Source: Vegetarian Times (modified by Aimee)

2 (15 oz) cans cannellini beans, drained & rinsed
3/4 cups cooked quinoa
1 roasted red pepper, finely chopped (optional)
3/4 cups panko breadcrumbs
2 eggs, lightly beated
1/2 tsp dried basil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt

1. Pulse beans in food processor until roughly chopped.
2. In large bowl combine all ingredients. Chill 1 hour.
3. Preheat oven to 350. Shape mixture into patties and place onto well-oiled baking sheet. Cook 10 minutes per side, or until golden brown.

Friday, November 25, 2016

Warm Spinach-Artichoke Dip (vegan)


Source: dreamyleaf.com

1 cup silken tofu, drained
1/4 cup nutritional yeast
1 TB lemon juice
1/2 tsp crushed red pepper
1/2 tsp black pepper
1 TB olive oil
1/2 cup finely chopped red onion
2 cloves garlic, minced
3 cups (packed) chopped spinach
14 oz. can artichoke hearts, drained & chopped

1. Puree tofu, yeast, lemon juice, & peppers until fully blended.
2. Heat oil in skillet; saute onion & garlic. Add spinach & artichokes and cook until softened. Stir in tofu mixture and cook until heated through.

Creamy Green Bean Casserole


Source: foodnetwork.com

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup vegetable broth
1 cup half-and-half

1. Preheat the oven to 400 degrees F.
2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. 
3. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
5. Remove from the heat and stir in green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Thursday, November 24, 2016

Easy Vegetarian Gravy


Source: Oh She Glows Every Day

2 TB olive oil
1 cup chopped onion
6 cloves garlic, minced
2 cups vegetable broth
1/4 cup plus 2 TB flour
1/4 cup tamari
2 TB nutritional yeast
1/2 tsp black pepper
1/2 tsp white wine vinegar

1. Heat oil in medium saucepan and saute onion & garlic.
2. Whisk together flour & broth; stir into onion mixture. Stir in tamari, yeast & pepper. Simmer until gravy thickens, stirring occasionally (about 5 minutes).
3. Transfer gravy to blender; process until smooth.
4. Return gravy to saucepan; stir in vinegar. Simmer 2-3 minutes until heated & thickened.

Tuesday, November 22, 2016

Thai Crunch Salad with Tofu


Source: Oh She Glows Every Day

1 recipe Cast Iron Tofu: http://veggieaimee.blogspot.com/2016/11/cast-iron-skillet-tofu.html
1 medium head romaine lettuce
3 medium carrots, shredded
4 green onions, sliced
1/4 cup chopped cilantro
1/4 cup chopped basil
1/2 cup chopped tamari almonds

Dressing: 1 recipe Thai Almond Butter Sauce: http://veggieaimee.blogspot.com/2016/11/thai-almond-butter-sauce.html


Thai Almond Butter Sauce


Source: Oh She Glows Every Day

2 cloves garlic
2 tsp ginger
3/4 cup almond butter
4 TB lime juice
2 TB tamari
4 tsp maple syrup
4-6 TB water, as needed to thin

In a food processor, finely chop garlic. Add the rest of the ingredients and process until smooth. Add water until desired consistency is reached. Sauce will keep in an airtight container in the fridge for up to 10 days.

Monday, November 21, 2016

Two Bean Tomatillo Pie


Source: Vegetarian Times

Filling:
1 TB oil
1 cup chopped onion
1 TB brown sugar
1 red pepper, chopped
15 oz-can pinto beans, rinsed & drained
15 oz-can black beans, rinsed & drained
1 cup corn kernels
1 cup tomatillo salsa
1/2 cup chopped cilantro
1 tsp dried oregano

Topping:
1 cup cornmeal
1/2 cup flour
2 TB sugar
2 tsp baking powder
3/4 tsp salt
1 cup buttermilk
2 TB melted butter
1 bunch green onions, chopped

1. Preheat oven to 400.
2. Filling: heat oil in large cast iron skillet. Saute onion; stir in brown sugar & cook until starting to caramelize. Add re pepper & saute 2 minutes. Stir in remaining ingredients & bring to a simmer; cook 10 minutes.
3. Meanwhile, make topping: stir together cornmeal, flour, sugar, baking powder, & salt in medium bowl. In separate bowl whisk together buttermilk, with melted butter. Stir into cornmeal mixture & fold on green onions. Dollop topping over filling & spread to cover.
4. Place skillet in oven & bake 25 minutes or until topping is golden brown. Let stand 10 minutes before serving.


Slow Cooker Potato Chowder


Source: spendwithpennies.com

  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 4 potatoes, chopped
  • 12oz bag of frozen corn
  • 2 14-16oz cans of creamed corn
  • 32 oz. vegetable broth
  • 1 cup textured vegetable protein
  • ½ teaspoon thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • salt & pepper to taste
  • 1 12oz can of evaporated milk
  • 2 tablespoons cornstarch
  • 3 tablespoons of butter (optional)

  1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
  2. If needed, add just enough water to cover the ingredients.
  3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
  4. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
  5. Taste and adjust seasoning with salt and pepper to taste.

Wednesday, November 16, 2016

Rigatoni with Pistachio Pesto


Source: Prevention magazine

¾ lb whole wheat rigatoni
1 c grated Pecorino Romano + more for serving
½ c shelled pistachios + more, chopped, for serving
1/3 c fresh mint
¼ c fresh parsley
¼ c chopped chives + more for serving
⅓ c extra virgin olive oil
PREPARE pasta per package directions.
RESERVE 1 cup pasta water before draining.
PULSE cheese, pistachios, mint, parsley, and chives in food processor while drizzling in oil and ½ cup of the pasta water in steady stream.
ADD remaining pasta water if necessary, 1 Tbsp at a time, until fluid but not runny.
TRANSFER pesto and pasta to bowl and toss to coat.
SERVE with additional cheese, pistachios, and chives. If desired, serve with tofu or other meat alternative for a protein boost.

Tuesday, November 15, 2016

Soba Noodle Salad with Tofu


Source: Oh She Glows Every Day

Dressing:
1/4 cup sesame oil
3 TB rice vinegar
1 1/2 TB tahini
1 TB maple syrup
1 TB tamari
2 cloves garlic, minced

Salad:
1 recipe Cast Iron Tofu: http://veggieaimee.blogspot.com/2016/11/cast-iron-skillet-tofu.html
8 oz. package soba noodles
1 red pepper, diced
1 yellow pepper, diced
3-4 green onions, chopped
1 cup loosely packed cilantro leaves, chopped
sesame seeds & lime slices for garnish

1. Prepare the tofu.
2. Make the dressing: Whisk together ingredients; cover & refrigerate to thicken slightly.
3. Make the salad: Cook noodles according to package directions; drain & rinse with cold water. Transfer to large bowl.
4. To noodles, add peppers, green onion, & cilantro. Add the dressing & toss to coat. Fold in tofu.
5. Top with sesame seeds & lime wedges and enjoy!


Thursday, November 3, 2016

Cast Iron Skillet Tofu


Source: Oh She Glows Every Day

1 block (14 oz) extra firm tofu
4 tsp grapeseed oil or olive oil
1 tsp garlic powder (less if desired)
1/4-1/2 tsp salt

1. Drain & press tofu for at least 30 minutes. Cut into cubes & place in large bowl. Toss with 2 tsp oil, garlic powder, & salt.
2. Heat cast iron skillet over medium heat until a drop of water gently sizzles. Add remaining 2 tsp oil & coat pan evenly. Add tofu in single layer, making sure all pieces lay flat against the pan.
3. Cook the tofu on 1 side for 4-7 minutes until there is a golden crust. Flip each piece & cook 4-5 minutes more until all sides are golden & crispy. Serve immediately (crust will soften as it cools).

Veggie Pot Pie


Source: Vegetarian Times

Ingredients: 

2 Tbs. cornstarch
1 ⅓ cups cream of potato soup (or something similar)
½ tsp. dried crushed rosemary
¼ tsp. ground cumin
10-oz. pkg. frozen mixed vegetables, thawed

7 oz. tofu, finely cubed
1 sheet puff pastry, from 17.3-oz pkg., thawed

Instructions: 
1 Position oven racks in middle and bottom positions, and preheat oven to 450˚F.
2 Whisk 2 Tbs. cold water into cornstarch in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables; fold in tofu. Spread mixture in 9-inch deep-dish pie pan.
3 Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.

Fusilli with Ricotta & Spinach


Source: Everyday Vegetarian magazine

1 pound fusilli pasta
16 cups baby spinach, coarsely chopped
3 TB olive oil
2 cloves garlic, minced
1/4 tsp nutmeg
1/8 tsp cayenne
1 1/3 cups ricotta
1/4 cup cream
1 tsp lemon zest
2 tsp lemon juice
1/2 cup grated Parmesan
salt & pepper

1. Cook pasta according to package directions. Stir spinach into pot with pasta & water and cook for 30 seconds. Reserve 1 cup cooking water, then drain mixture & return to pot.
2. In bowl, stir together 1 cup ricotta, 1 TB oil, 1/4 tsp pepper, & 1/8 tsp salt.
3. Heat 2 TB oil in small saucepan & saute garlic. Whisk in 1/3 cup ricotta, cream, lemon zest, lemon juice, & 3/4 tsp salt. Add to pasta & toss to combine. Transfer to serving bowl & dot with ricotta mixture.

Gemelli with Pesto, Potatoes, & Green Beans


Source: Everyday Vegetarian magazine

1/4 cup pine nuts
3 garlic cloves, unpeeled
2 cups fresh basil leaves
1/2 cup grated Parmesan
7 TB olive oil
12 oz. green beans, trimmed & cut
1 pound large red potatoes, peeled & diced
1 pound gemelli pasta
2 TB butter
1 TB lemon juice
salt & pepper

1. Toast pine nuts & garlic. Transfer to bowl, let cool slightly, then peel & chop garlic. Process pine nuts, garlic, basil, Parmesan, oil, & 1/2 tsp salt in food processor until smooth; set aside.
2. Steam green beans. Meanwhile, boil potatoes until tender & drain.
3. Cook pasta according to package directions; drain & return to pot. Stir in prepared pesto, potatoes, green beans, 1/4 cup water, butter, lemon juice & 1/2 tsp pepper. Serve with a protein.