Aimee's Pesto Pasta

 

16 oz. pasta, cooked according to package directions

7 oz. baked tofu, cubed small

2 cups basil leaves, packed

1/2 cup shredded parmesan cheese (vegan is great!)

1/2 cup olive oil

1/3 cup pine nuts

2 cloves garlic

1/2 lemon, juiced

salt & pepper to taste

Optional: 15 oz can cannelini beans, 1/2 cup water, 1/4 cup olive oil 

1. In food processor, place basil, cheese, 1/2 cup olive oil, pine nuts, garlic, & lemon juice.  Process until smooth.  Toss with pasta & tofu.

2. For a creamier / heartier dish, puree beans, water, & 1/4 cup olive oil until smooth, and stir into pasta mixture.  

Vegan Empanadas

 Source: https://handletheheat.com/vegetarian-empanadas/#wprm-recipe-container-52700

Makes 14 empanadas (slightly modified by Aimee) 

Ingredients 

For the Dough: (needs to be refrigerated 2 hours)

• ▢1 cup water
• ▢1 1/2 sticks vegan butter
• ▢2 3/4 cups all-purpose flour
• ▢2 teaspoons salt
• ▢1/2 tsp paprika

For the Vegetable Filling:

• ▢2 tablespoons olive oil plus extra

▢1 small russet potato, peeled & finely diced

• 1/2 cup chopped onion
• 2 cloves garlic, minced
• ▢1 jalapeño, seeded and diced
• ▢1 red bell pepper, cored, seeded, and diced
• 1/2 cup finely chopped mushrooms
• ▢1 can (15.5 ounces) corn
• ▢1 can (15.5 ounces) black beans
• ▢1 teaspoon salt
• ▢1/2 teaspoon paprika plus extra to sprinkle
• ▢1/2 teaspoon red pepper flakes
• ▢1/2 teaspoon ground black pepper
• ▢1/2 teaspoon ground chili powder
• garlic salt to sprinkle
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• ▢1/2 cup shredded vegan cheddar, optional

Salsa, vegan sour cream, or other dipping sauce

Instructions

For the dough:

• In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
• Preheat the oven to 400°F & spray baking sheet with oil.

For the filling:

1. Boil diced potato until fork tender; drain & set aside.

2. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, red pepper, jalapeño & mushrooms. Once fragrant, add corn, black beans, potato and seasonings. Sauté for about 2 minutes, or until heated through.

To assemble:

• • Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Sprinkle lightly with cheese, if using. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
  • Place empanadas onto the prepared baking sheet. Brush the empanadas with oil. Sprinkle with a little garlic salt & paprika.
  • Bake empanadas until golden brown, about 10 minutes per side. Serve warm with dipping sauce.
  • Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.

Sheet Pan Veggies & Tofu

 Source: https://kaynutrition.com/sheet-pan-tofu-and-veggies

Slightly modified by Aimee

Ingredients

• 1 block (14 ounces) extra-firm tofu
• 1 tablespoon cornstarch
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt, plus more for seasoning
• 1 can (14 ounces) chickpeas, strained and rinsed
• 2 medium sweet potatoes, cubed
• 1 red bell pepper, diced
• 1 red onion, diced
• 2 cups broccoli, cut into florets
• 2 tablespoons olive oil
• Cooked rice, to serve with

Tahini Sauce:

• 1/2 cup tahini (or peanut butter)
• 1/3 cup fresh lemon juice (about 1 lemon)
• 2 tablespoons water, plus more as needed
• 2 TB soy sauce

Instructions

1. Preheat the oven to 425°F and grab a large baking sheet.
2. Remove the tofu from the packaging and place it between two pieces of paper towel or wrap it in a tea towel and place it on a cutting board. Set something heavy on top, like a cast-iron skillet, and allow it to sit for at least 10 minutes to remove excess liquid.
3. While you wait for the tofu, add the cornstarch, paprika, onion powder, garlic powder, and salt to a small bowl or jar and stir until well combined, then set aside.
4. In a large bowl, add the cubed sweet potato, drizzle with 1 tablespoon of olive oil, season with a pinch of salt, and toss until well combined. Transfer the sweet potatoes to the baking sheet.
5. In the same bowl, add the diced bell pepper, red onion, and broccoli florets, drizzle with 1/2 tablespoon of olive oil and a pinch of salt, and toss until well combined. Transfer the vegetables to the baking sheet.
6. Once the tofu has been pressed, unwrap it, place it on a cutting board, and slice it into 1/2-inch to 1-inch cubes.
7. Transfer the cubed tofu to the same bowl used for the vegetables, then sprinkle with spice mix, and gently toss, using your hands or a spoon, until the tofu is well evenly coated in the spices. Drizzle with the remaining 1/2 tablespoon of olive oil and toss again. Transfer the tofu to the baking sheet.
8. In the same bowl, add the chickpeas, toss them in any spices and olive oil remaining in the bowl, and then transfer them to the baking sheet.
9. Transfer the baking sheet to the oven and cook for 35-40 minutes, flipping the tofu and veggies halfway through, until the sweet potatoes are golden brown, the vegetables are tender, and the tofu is slightly crispy.
10. While the tofu and veggies are cooking, prepare the tahini sauce. In a small bowl or jar, add the tahini, lemon juice, minced garlic, 2 tablespoons of water, and a pinch of salt, and whisk until well combined, adding additional tablespoons of water until the desired texture is reached. Taste and adjust seasoning as needed. 
11. Once the tofu and veggies are cooked, serve them immediately over rice, with a drizzle of tahini sauce on top. Any leftovers can be cooled and stored in the fridge for up to 5 days.

Shilah's Red Dragon Stir Fry

Inspired by her favorite bowl at Tokyo Joe's!  Stir fry medley picked by Shilah; sauce by Aimee.

16 oz. udon noodles (or 3 packages precooked noodles, 14.2 oz each)

2 cups broccoli, cut into bite-sized pieces

1 red bell pepper, diced

1 cup shredded carrots

1 cup shelled edamame

1 bunch green onions, cut into half inch pieces

8 oz. water chesnuts

12 oz. baked tofu

2 TB soy sauce

Sauce:

1/4 cup sesame oil

1 inch piece of fresh ginger, peeled & cut into pieces

2 large garlic cloves

1/2 cup water

1-2 tsp red chili pepper flakes

1/4 cup rice wine vinegar

2 TB honey

1/4 cup soy sauce 

2 tsp chili garlic paste

2-3 seeded habanero peppers, halved

1 TB cornstarch + 2 TB water

1. Cook udon noodles according to package directions. 

2. In wok, saute broccoli in a little oil & water until crisp tender. Stir in remaining non-sauce ingredients and heat through.

3. Place sauce ingredients in food processor (except cornstarch) and puree until smooth. Transfer sauce to small saucepan and stir in cornstarch/water mixture. Heat until slightly thickened.

4. Place a serving of noodles & stir fry mixture in a bowl and top with sauce. Enjoy!

Vegan Cinnamon Bread

Source: https://makeitdairyfree.com/vegan-cinnamon-quick-bread/#recipe 

Ingredients

• ▢1 cup non dairy milk 
• ▢¼ cup unsweetened applesauce
• ▢⅓ cup oil 
• ▢2 cups flour
• ▢1 cup brown sugar (cane sugar works)
• ▢1 tablespoon baking powder
• ▢½ teaspoon salt

For the Spice Mix

• ▢⅓ cup brown sugar 
• ▢2 teaspoon ground cinnamon

Instructions

• Preheat oven to 350 degrees F. 
• In a large bowl combine non dairy milk, applesauce and melted coconut oil.
• Add to the bowl flour, baking powder, salt and brown sugar and mix everything together with a spatula.
• In a small bowl combine coconut sugar and cinnamon creating the spice mixture.
• Grease a loaf pan.
• Layer loaf pan by pouring half the batter into loaf pan, then half the spice. Then, remaining batter and the rest of the spice. 
• Take a knife put it into the batter until touching the bottom of the pan. Zigzag it through the batter from left to right to create a marble like effect with the spice.
• Bake the loaf for 45-55 mins or until a toothpick inserted in the center comes out clean. 
• Let cool, then cut and serve.  It's even better the next morning. 
• Warm up as needed.

Spicy Black Bean Soup

Source: https://cookieandkate.com/spicy-vegan-black-bean-soup/

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 medium yellow onions, chopped
• 3 celery ribs, finely chopped
• 1 large carrot, peeled and sliced into thin rounds
• 6 garlic cloves, pressed or minced
• 4 ½ teaspoons ground cumin
• ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
• 4 cans (15 ounces each) black beans, rinsed and drained
• 4 cups (32 ounces) low-sodium vegetable broth
• ¼ cup chopped fresh cilantro (optional)
• 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
• Sea salt and freshly ground black pepper, to taste
• Optional garnishes: diced avocado, extra cilantro

INSTRUCTIONS

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
4. Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

Pasta with lemon dill pesto

 Source: https://www.thespruceeats.com/lemon-dill-pesto-with-scandinavian-twist-2952900

(slightly modified by Aimee)

• 5 tablespoons walnuts (or pine nuts)

• 5 cloves garlic

• 6 ounces fresh dill, about 2 to 3 cups, roughly chopped

• 1 large lemon, zested & juiced

• 1/2 teaspoon salt plus more to taste

• 1/2 cup olive oil

• 16 oz. pasta, cooked according to package directions

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• Place pesto ingredients in food processor and process until smooth. Toss with pasta and serve!
  

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Buffalo Chickpea Pizza with White Garlic Sauce

 Source: Vegan Richa

https://www.veganricha.com/buffalo-chickpea-pizza-white-garlic-sauce-celery-ranch-vegan-recipe

Ingredients

No Knead Crust:

• 1 tsp active yeast
• 1/2 cup (125 ml) warm water
• 1 tbsp flour
• 1 1/4 cup (156.25 g) flour unbleached white or a combination of white and whole wheat
• 1/3 tsp (0.33 tsp) salt
• 1 tsp olive oil
• 1/2 tsp (0.5 tsp) dried oregano or other herbs
• 1/4 tsp (0.25 tsp) garlic powder optional

For the Buffalo Sauce Chickpeas

• 3 Tbsp hot sauce
• 1.5 Tbsp Sriracha hot sauce
• 2 tsp extra virgin olive oil
• 15 oz (425.24 g) can chickpeas or 1.5 cups cooked chickpeas

White Sauce Base

• 1/2 cup (118.29 g) ground cashew
• 3/4 cup (187.5 ml) almond milk
• 2 tbsp flour or 1 Tbsp arrowroot starch
• 2/3 tsp (0.67 tsp) salt
• 1 Tbsp extra virgin olive oil
• a very generous dash of black pepper

For the garlic sauce

• 2/3 (0.67) of the white sauce from above
• 4 cloves of roasted garlic or 1 tsp garlic powder
• 1/4 tsp (0.25 tsp) onion powder
• 1/2 tsp (0.5 tsp) italian herb blend
• 1 Tbsp nutritional yeast flakes
• 1 tsp apple cider vinegar

Ranch sauce

• 1/3 (0.33) of the white sauce from above
• 1/2 tsp (0.5 tsp) ranch seasoning
• 1/2 tsp (0.5 tsp) apple cider vinegar

3/4 cup shredded vegan mozzarella

1/2 cup veggies of choice (optional)

Instructions

• In a bowl, mix warm water, yeast and 1 tbsp flour. Let it sit for a few minutes to activate.
• Add 1 cup flour, salt, herbs and garlic and olive oil and mix in. Add another 3 tbsp flour and mix in. Get your hands in there to mix and knead for a few seconds into a soft slightly sticky dough.. Add another tbsp flour if needed. Gather the dough into a ball and let it sit for 15 minutes in a warm place.
• Add a 1/2 tsp oil over the dough and spread with your hands. Gather the dough into a ball and place on parchment lined sheet.
• Use a bit of flour to spread the dough into a 13 to 14 inch size oval. Spread it depending on on how thick or thin you want the crust to be. Keep the edges thicker than the center. Let it sit for a few minutes. Preheat the oven to 425 degrees F
• Make the Buffalo chickpeas: Mix everything under buffalo chickpeas. Mash a few chickpeas and let sit and marinate while you prep the sauce.
• Make the White sauce: Blend all the ingredients under white sauce base until well combined into a smooth sauce.
• Make the White Garlic sauce: Take about a 2/3 part of the white sauce from above and add garlic sauce ingredients. Mix well. Taste and adjust and mix or blend.
• Make the Ranch: Add the ranch seasoning to 1/3 of white sauce and vinegar and mix and keep ready.
• Brush olive oil on crust. Drizzle enough garlic sauce on the dough to coat. Add spinach or greens or other veggies of choice.
• Layer buffalo chickpeas on the greens. Drizzle some buffalo sauce from the marinade.
• Drizzle a generous amount of celery ranch. Add vegan mozzarella cheese shreds. 
• Bake at pre-heated 425 degrees F / 220ºc for 14 minutes. Broil for a minute to crisp.