Dairy Free Reuben Pizza with Vegan Corn'd Beef and Saurkraut
I have been thinking about making this pizza from the very first day that I tried the plant based Corn'd Beef from the Unreal Deli and maybe everyday since! If you like Reuben Sandwiches, trust me...you're going to love this pizza! The best part? This entire pizza clocks in at just over 800 calories...
Okay, people. I've finally done it! I have been thinking about making this pizza from the very first day that I tried the plant based Corn'd Beef from the Unreal Deli and maybe everyday since! This, my friends, is my Reuben Pizza and yes, it's as remarkable as it sounds!
Bonus: Scroll down for my Vegan Thousand Island Dressing Recipe!
I started with a sauce that was a homemade, vegan, "Thousand Island" kind of dressing, next was the corn'd beef, topped with sauerkraut from my friends at Cleveland Kitchen, and a sprinkle of vegan cheese.
Dairy Free Reuben Pizza with Vegan Corn'd Beef and Saurkraut
Author: Sarah | June 16 , 2022
Servings: 2
prep time: 10 minutes + 1 hour (for dough)
cook time: 10 minutes at 500°
total time: 20 minutes + 1 hour (for dough)
Ingredients: What You need to buy!
Pizza Crust or Dough. I bought fresh dough from the local grocery store but feel free to make your own or use a pre-made crust.
1 tbsp Olive Oil
Plant Based Corn'd Beef slices from the Unreal Deli
1/2 cup Sauerkraut, drained very well
1/4 cup Baby Spinach and Baby Arugula, or your favorite greens.
1/4 cup Dairy Free Cheese Shreds
2-4 tbsp of Thousand Island Dressing (see below)
Ingredients: To make the dressing/sauce
1/2 c vegan mayo
1/2 c vegan sour cream
2 tbsp ketchup
2 tbsp diced pickles, or relish
1 tsp lemon juice
1 tsp paprika
Pinch of salt
Instructions: What You need to do!
If you are using fresh dough like I did you are going to need to remove the dough from the fridge and let it rise for 60 minutes. For the recipe, I only used 1/2 of the dough to make a "medium" pizza. (about 12"-14" in diameter)
Drizzle the dough with olive oil and let sit, covered with a kitchen towel until risen.
Preheat your oven to 500° or higher, if you can! The trick to really great pizza crust at home is a ripping hot oven.
Stretch your dough to desired size/thickness
Top with the Thousand Island Dressing as a replacement for traditional pizza sauce! (Note: I know that most reubens use Russian dressing and not Thousand Island but I love the pickles in Thousand Island...use whatever you love!)
Add your pieces of Corn'd Beef. I like to shred it a bit and kind of mound it up so the tops get nice and crispy in the oven.
Add your sauerkraut. It's really important that your sauerkraut will well drained so that you don't end up with a soggy pizza.
Sprinkle with vegan cheese
Bake at 500° for 10 minutes, turning the baking sheet 180° halfway through baking.
Remove from oven and check crust. If your pizza crust need a bit more time, gently lay a piece on tin foil over the top of the pizza so the topping do not burn and continue to bake, checking every minute, until done.
Remove from oven and add greens. Let sit on hot sheet for 2-3 minutes before slicing. (Note: I choose to add the greens after the pie comes out of the oven so they don't burn up! The heat from the pizza will wilt the greens slightly as it sets)
Slice into 6 pieces and serve!
If you like Reuben Sandwiches, trust me...you're going to love this pizza! The best part? This entire pizza clocks in at just over 800 calories...depending on your ingredients! It’s also a great recipe to serve a crowd! Simply double the recipe for a “large” pizza! The packages of Corn’d Beef from the Unreal Deli actually contain enough servings to make 3 medium pizzas when you shred the meat up before topping!
I’d love to know if you give this recipe a try! Remember to tag me in your fabulous food posts online so I can see! - @plantbasedgingr
…and, as always, Love, Light, and Lentils, my friends!
Sarah
Healthy Chocolate Oatmilk Ice Cream - Only 5 Ingredients!
Not only is this Chocolate Oatmilk Ice Cream the one of the simplest summer recipes to make it also sneaks in an extra serving of veggies into your favorite summer snack by using avocados to make it extra creamy and dreamy! Only using 5 ingredients, most of which you probably alfready have in the house…it’s perfect for the kiddos because when it warms up it gets soft but never really "melts" making it much less of a mess for little mouths!
It's National Oat Milk Week and I'm celebrating with my friends over at Rise Brewing Co. using their Organic Chocolate Oatmilk to make this 5 ingredient dairy free ice cream!
Not only is this the one of the simplest summer recipes to make it also sneaks in an extra serving of veggies into your favorite summer snack by using avocados to make it extra creamy and dreamy!
Easily double or triple the recipe to serve a crowd. It's perfect for the kiddos because when it warms up it gets soft but never really "melts" making it much less of a mess for little mouths! Will definitely be serving this next weekend for Memorial Day!
Healthy Chocolate Oatmilk Ice Cream
Author: Sarah | April 19, 2021
Servings: 2-4
prep time: 15 minutes
freeze time: 3 hours - Overnight
total time: 8 hours
Ingredients: What You need to buy!
1 ripe avocado
1/4 c. Chocolate Oatmilk from Rise Brewing Co.
1/4 c. Cocoa Powder
3 tablespoons of Maple Syrup
Mini Chocolate Chips
Instructions: What You need to do!
Blend avocado, oatmilk, cocoa powder, and maple syrup until smooth.
Add a handful of chocolate chips and stir to combine
Freeze for 3 hours or up to overnight in a coverd bowl.
Serve with your favorite dairy free topping!
And…that’s it! See, I told you it was easy! Another of my favorite ways to enjoy this nice-cream is to make coffee floats! Simply use your favorite cold brew coffee, like the Nitro Original Black from the Rise Brewing Co. in place of root beer and top with a scoop of ice cream!
This recipe also happens to be the fastest and yummiest way to make dairy-free chocolate pudding! Simply skip the freezing step and refrigerate for about 30 minutes before serving! I really hope that you’ll try this Healthy Chocolate Oatmilk Ice Cream with Only 5 Ingredients this summer…and make sure to tag me when you do! @plantbasedgingr
Love, Light, and Lentils, my friends!
Sarah
Curry Zucchini and Cauliflower Tacos
For a new spin on an old classic, why not try these Curry Zucchini Cauliflower Tacos? With the creamy and dreamy texture of the Curry Zucchini Spread you honestly won’t even miss the sour cream on these Cauliflower Tacos…the best part? The entire recipe comes together in just about 20 minutes!
Who doesn’t love tacos? For a new spin on an old classic, why not try these Curry Zucchini Cauliflower Tacos? This Curry Zucchini Spread from Growee Foods is so creamy and packed full of flavor it’s the perfect swap for sour cream, (plus loaded with a lot more flavor…) making these tacos the perfect dish for all your plant-based AND dairy-friends!
With the creamy and dreamy texture of the Curry Zucchini Spread you honestly won’t even miss the sour cream on these Cauliflower Tacos…the best part? The entire recipe comes together in just about 20 minutes!
Curry Zucchini and Cauliflower Tacos
Author: Sarah | April 24, 2021
Servings: 4
prep time: 10 minutes
cook time: 15 minutes
total time: 20 minutes
Ingredients: What You need to buy!
1 jar of Curry Zucchini Spread from Growee Foods
Soft Tortillas or Taco Shells
1 can of Refried Beans
1 cup of Roasted Corn
Fresh Radishes, sliced thin
Vegan Cheese - (I used feta)
Fresh Parsley or Cilantro
1 tsp. Paprika
1 tsp. Garlic Powder
1/2 tsp Salt
Pinch of Cayenne pepper
Non-Stick Cooking Spray
Instructions: What You need to do!
To start, preheat your oven to 400 degrees.
Break down your cauliflower into bite sized pieces and sprinkle with paprika, salt, garlic powder, and cayenne pepper, (if you like a little kick!)
Roast for 10-15 minutes or until the cauliflower has softened.
Then simply fill your tortillas with refried beans, roasted corn, radishes, and add the spicy cauliflower.
Top each taco with 1-2 tablespoons of the Curry Zucchini Spread from Growee Foods!
- Garnish with the vegan cheese and fresh herbs! The hardest part about this recipe is going to be trying to get these things closed! Better grab a fork, just in case!
What I really love about the spreads from Growee Foods is how they help you get all flavor with almost none of the prep! Fast food doesnt mean you need to sacrifice your nutrition! All of their plant-based blends are naturally rich in flavor and full of all the good stuff...free of all the bad! Real food with real flavor! Check out their website for more dinner inspiration!
Love, Light, and Lentils, my friends!
Sarah
Turnip Green and Broccolini Salad with Poppy Seed Dressing
This new spin on one of my Mom’s favorites, incorporates both turnip greens and broccolini, and is a great way to "sneak in" some extra greens for all the picky eaters out there! The addition of the diced turnip greens to this Spring Salad doesn’t change the flavor of this traditional Broccolini Salad but it DOES give you an extra boost of healthy greens. Paired with a sweet and tangy Poppy Seed Dressing and loaded with fresh blueberries and pumpkin (or sunflower seeds) it's sure to be the new hit your table!
It’s Mother’s Day this weekend and this Spring Turnip Green and Broccolini Salad with Poppy Seed Dressing is perfect for all your spring and early summer get-togethers!
This new spin on one of my Mom’s favorites, incorporates both turnip greens and broccolini, and is a great way to "sneak in" some extra greens for all the picky eaters out there! Paired with a sweet and tangy Poppy Seed Dressing and loaded with fresh blueberries and pumpkin (or sunflower seeds) it's sure to be the new hit your table!
The turnip greens from Palmetto Gardens are perfect for spring and summer pre-dressed salads like this one, delivering a refreshing crunch with ingredients that won't wilt or lose their texture!
Turnip Green and Broccolini Salad with Poppy Seed Dressing
Author: Sarah | May 4, 2022
Servings: 6 to 8 side-portion servings
prep time: 15 minutes
assembly time: 5 minutes
total time: 20 minutes
Ingredients: What You need to buy!
Ingredients: To make the Salad
1.5 cups of finely diced Palmetto Gardens Turnip Greens
1.5 cups of broccolini florets, chopped into small, bite-sized pieces
1 medium red onion, diced small
1 cup of fresh blueberries
1/3 cup of pumpkin seeds (or sunflower seeds)
3/4 cup of shredded cheddar cheese (I used a dairy-free version)
Ingredients: To make the Dressing
1/4 cup of Maple Syrup
3 tablespoons of Apple Cider Vinegar
1 tablespoon Minced Garlic
1/4 cup of Olive Oil
2 tablespoons of sour cream (I used a dairy-free version)
2 tablespoons of Poppy Seeds
Salt and Pepper, to taste
Instructions: What You need to do!
To begin, remove the broccolini from the stems so that you get small, bite-sized, pieces...about the size of a nickel.
Finely chop your Palmetto Gardens Turnip Greens so they easily incorporate into the broccolini.
Dice your red onion.
Into a large bowl combine the broccolini, chopped turnip greens, onion, blueberries, cheese, and pumpkin (or sunflower) seeds
Gently toss to incorporate.
To make the dressing, whisk the sour cream and maple syrup until well combined. Do this step first to avoid lumps.
Continue whisking and add in the apple cider vinegar and olive oil. Whisk until smooth.
Stir in the minced garlic and the poppy seeds, along with the salt and pepper.
Taste for seasoning. For a more tangy dressing add another splash of apple cider vinegar...or if you prefer a sweeter dressing, add a bit more maple syrup.
Gently pour the dressing over the salad and toss to combine well. Keep cold before serving.
If you’re like me, you might not eat a lot of turnip greens as a part of your regular diet, at least not raw. Most of the greens that I had growing up were always stewed or creamed…neither of which are my favorite! The addition of the diced turnip greens to this Spring Salad doesn’t change the flavor of this traditional Broccolini Salad but it DOES give you an extra boost of healthy greens, plus…it’s a super thrifty way to help stretch your produce and reduce kitchen waste! I do hope you’ll try it this delicious spring salad recipe! Make sure to tag me when you do so I can see all of your yummy creations! Until next time…
Love, Light, and Lentils, my friends!
Sarah
Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa
One of my favorite flavor profiles is built around something hot and spicy combined with something tart and crisp and these jackfruit carnitas tacos topped with a diced apple and red onion salsa definitely fit the bill. These tacos are fancy enough to serve for guests and easy enough for a Taco Tuesday at home with the family! Let’s make them!
Warning: Not your traditional tacos! If you’re craving tacos but are tired of the traditional “beef and cheese” then you’re going to love these Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa. One of my favorite flavor profiles is built around something hot and spicy combined with something tart and crisp and these definitely fit the bill.
Layered on a bed of buttered and wilted, shaved, brussel sprouts and topped with a touch of creme these tacos are fancy enough to serve for guests and easy enough for a Taco Tuesday at home with the family! Let’s make them!
Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa
Author: Sarah | April 26, 2022
Servings: 4
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes
Ingredients: What You need to buy!
10oz Jackfruit (I like to use frozen but the canned will work just as well.)
6-8 Brussel Sprouts, shaved or shreaded
2 tablespoons vegan butter
1 Medium Apple (something tart and sweet works best, Gala, Fuji, or RubyFrost)
1/2 Medium Red Onion
Dairy Free Sour Cream
Tortillas
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon of liquid smoke
pinch of Chili Powder
Splash of Apple Cider Vinegar
Salt and Pepper, to tatse
Instructions: What You need to do!
Into a medium skillet with 1 tablesspoon of olive oil add your thawed and shreaded jackfruit and cook with the oregano, cumin, paprika, chili powder, apple cider vinegar, liquid smoke, and minced minced garlic until the jackfruit has heated through.
Add salt and pepepr, to tatse. You can add a tablespoon or two of water if it becomes too try! (Think pulled pork texture and consistency)
While your jackfruit is cooking, shave down your brussel sprouts by starting at the tip and making very tin cuts all the way down to the stem/base. They should naturally pull apart annd shred on their own. (Think coleslaw texture)
Remove the jackfriut from the skillet and store under foil to keep warm. In the same skillet add 2 tablespoons of vegan butter and your shreaded brussle sprouts. Sprinkle with 1 teaspoon seasalt.
The goal is to wilt the brussle sprouts not cook them all the way so keep your heat on mediu low and stir occationally. This should take about 5 mintes.
While your brussle sprouts are wilting, cut your apple and your onion into small 1/4" pieces. Combine in bowl with a splash of Apple Cider Vinegar. Using the back of a fork muddle the apple and onio together.
To serve tacos, layer the warm and wilted brussle sprouts onto the trotilla and top with the jackfriut and apple/onion salsa.
Garnish with a bit of dairy free sour cream...and sprinkle with just a dash of the smoked paprika.
If you’ve made it this far…I’m hoping that the list of unusual favors in this dish havn’’t scared you off! While I know that apples and brussel sprouts don’t seem like the traditional ingredients for a Taco Tuesday grocery run, something about how the buttery greens melt into the spiciness of the jackfruit and are complimented with that punch of crisp and tart apple onion salsa is just perfection. If you’re craving tacos but are tired of the traditional “beef and cheese” then you’re going to love these Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa.
Make sure to tag me on social when you make them so I can see! @plantbasedgingr
Love, Light, and Lentils, my friends!
Sarah
Corn'd Beef Sandwich with Quick Pickl'd Collard Greens
While collard greens might not be the traditional way to top a corn'd beef sandwich, the fibrous texture of collards makes them the perfect green to pickle. Unlike some other, more delicate greens, collards are easily able to retain their texture and bring a
While collard greens might not be the traditional way to top a corn'd beef sandwich, the fibrous texture of collards makes them the perfect green to pickle. Unlike some other, more delicate greens, collards are easily able to retain their texture and bring a delicious sweet and tangy crunch that pairs perfectly with the salty corn'd beef of this famous sandwich.
Irish or not, we promise that it's so good, you'll definitely want to kiss someone! The best part? You can store these Quick Pickl'd Collard Greens in the fridge for up to a month!
Corn'd Beef Sandwich with Quick Pickl'd Collard Greens
Author: Sarah | April 19, 2021
Servings: 4
prep time: 15 minutes
cook time: 8 hours - Overnight
total time: 24 hours
Ingredients: What You need to buy!
2 c. of Palmetto Greens chopped collard greens, think the texture you'd use for the cabbage in coleslaw.
1/2 medium, white onion, diced
1 t. salt
1 t. black pepper
2 tsp. minced garlic
1 t. dill seeds
1 t. fennel seeds
1/2 c. white vinegar
1/2 c. of maple syrup
Ingredients: To make the Sandwich
Seeded Sourdough Bread
Dairy-Free Cream Cheese
Vegan Corn'd Beef
Quick Pickles Collard Greens
Dairy-Free Thousand Island Dressing
Instructions: What You need to do!
Pack the chopped collard greens and diced onion into a mason jar and add all spices.
In a microwave-safe measuring cup, mix the vinegar and maple syrup, and heat for 1 minute, until hot.
Pour the hot liquid over the greens/onion mixture, seal, and shake to combine/mix well.
Refrigerate for a minimum of 60 minutes, up to overnight, before using.
Lightly toast two pieces of Seeded Sourdough Bread either in a hot skillet or traditional toaster
Spread Dairy-Free Cream Cheese onto the bottom piece of the Seeded Sourdough Bread.
Layer Corn'd Beef and top with a generous portion of the Quick Pickl'd Collard Greens.
Spread Thousand Island Dressing onto the second piece of bread and top the sandwich!
Seriously, since I made these Quick Pickl'd Collard Greens I have been eating them on everything! I hope that you’ll try this simple, spring, recipe! Trust me, you won’t be disappointed! I’d love to see your kitchen creations! Remember to tag me on IG @plantbasedgingr to keep in touch!
Love, Light, and Lentils, my friends!
Sarah
Tofu and Chickpea Vegan "Egg Salad"
After over 22 years of being plant based...I think I've tried just about every version of vegan egg salad out there but even with the good ones, the great ones, there is always something not quite right...until now! Now, admitadly, there are a couple of steps to this recipe but nothing that’s going to take any longer than the time it would take to actually boil eggs!
After over 22 years of being plant based...I think I've tried just about every version of vegan egg salad out there but even with the good ones, the great ones, there is always something not quite right...until now! The trick to this recipe is getting your hands on some black salt (which isn’t black at all…it’s kind of pink!) and yes, I’m going to just say it now…you’re probably going to need to order it online!
Now, admittedly, there are a couple of steps to this recipe but nothing that’s going to take any longer than the time it would take to actually boil eggs!
Traditional egg salad has a couple of different textures going on, even if it might not seem so…the whites of a boiled egg are rubbery and even a bit bouncy while the yolks are crumbly and even a little chalky! In order to try and duplicate both textures we’re going to use both extra firm tofu and chickpeas for the filling.
What you are going to need to buy: Makes 2-3 servings
Extra Firm Tofu, 8 oz, crumbled
Drained Chickpeas, 1/2 cup, lightly mashed with a fork
Vegan Mayo
Yellow Mustard
Black Salt, tiny pinch
Minced Garlic (Optional)
Relish
Salt and Pepper, to taste
What you are going to need to do:
In a medium mixing bowl lightly mash the chickpeas with the tines of a fork until they become slightly creamy but there are still some lumps. Again, think of the texture of the yolks of boiled eggs.
Drain and lightly press your tofu to remove excess moisture. No need to press for any length of time, just between several paper towels for 30 seconds or so.
Crumble the tofu into the bowl. You want slightly larger pieces than you would expect to have when you dice hard boiled eggs because the tofu will crumble a bit more when you stir everything together.
Add a tiny pinch of the black salt. This is what is going to give you that sulfur or eggy flavor. JUST A PINCH…a little goes a long way and you can always add more.
Now, I’m not going to give measurements for the Mayo/Mustard/Relish situation because everyone likes their egg salad a bit different…but mix in your condiments, add salt and pepper, and taste for seasoning.
At this point you can add in a little more black salt if you like. Again…add sparingly.
Combine well and serve sandwich style with your favorite toppings. I love mine with tomato and lettuce on white bread.
And, there you have it! The search is over…perfect vegan egg salad! Remember to save your aquafaba to use in another recipe or froth it up with a splash of maple syrup and add to your morning coffee! I do hope that you’ll try this recipe! Tag me online when you at @plantbasedgingr so that I can see all of your delicious creations!
Love, Light, and Lentils, my friends!
Sarah
Vegan Dirty Rice with Mustard Greens
Easter is this weekend and if you're still looking for a comfortfood side-dish to round out your table...do I have a recipe for you...Vegan Dirty Rice with Mustard Greens! Whether you're new to cooking with greens or you grew up with them, you're going to love this new take on dirty rice! Hopefully the green beans and mashed potatoes don't get too jealous because, served with your favorite cornbread, this dish is going to be Easter's new favorite!
Did someone say Dirty Rice? Easter is this weekend and if you're still looking for a comfortfood side-dish to round out your table...do I have a recipe for you...Vegan Dirty Rice with Mustard Greens!
I know...I KNOW what you're thinking..."mustard greens, really, Sarah?" Yes, really! They are delicious and this WILL be the recipe that convinces you, I promise!
I used the chopped mustard greens from my good friends over Palmetto Gardens and picked them up at my local Publix.
Palmetto Gardens is a 3rd generation, family farm, local to the southeast, so I always know their greens are going to be fresh and delicious...
Whether you're new to cooking with greens or you grew up with them, you're going to love this new take on dirty rice! Hopefully the green beans and mashed potatoes don't get too jealous because, served with your favorite cornbread, this dish is going to be Easter's new favorite!
What you are going to need to buy:
1.5 cups Minute Rice
1.5 cups veggie stock
1 cup of mustard greens, chopped fine
1/2 cup diced green pepper
1/2 cup dices white onion
1/2 cup diced celery
2 tablespoons minced garlic
2 tablespoons Olive Oil
2 tablespoons Dairy-Free Butter
1 cup of meatless crumbles
1 tablespoon fresh parsley, chopped
1/2 tablespoon dried oregano
1 teaspoon dried thyme
1.5 teaspoon salt
1.5 teaspoon ground black pepper
Cayenne pepper, to taste
Chili powder, to taste
What you are going to need to do:
1. Saute' the chopped onion, celery, green pepper, and garlic in olive oil, on medium heat, in a large skillet.
2. Once the onions have become translucent, add the meatless crumbles and spices (parsley, oregano, thyme, salt and pepper, and cayenne and chili powder)
3. Cook mixture until warmed through and spices have become fragrant.
4. Remove from heat and fold in the chopped mustard green.
5. In a separate pot, cook rice per manufacturers instructions, replacing the water with veggie stock.
6. Once the rice is cooked and fluffy, stir in butter.
7. Gently stir the rice into the veggie mixture until well incorporated.
8, Taste for seasoning.
9. Serve with your favorite cornbread.
I’d love to hear if you try it! You can always tag me online at @plantbasedgingr
Love, Light, and Lentils, my friends!
Sarah
Couscous with Roasted Zucchini and Blistered Tomatos with a Tangy Garlic Crema
This quick and easy recipe is perfect for a mid-week lunch! If you’re working from home, like I do most days, you can put the veg into roast and keep working while it cooks. The couscous comes together in about 8-10 minutes and boom...chow time...but you can also always make this dish the night before and reheat the next day for lunch!
This quick and easy recipe is perfect for a mid-week lunch! If you’re working from home, like I do most days, you can put the veg into roast and keep working while it cooks. The couscous comes together in about 8-10 minutes and boom...chow time...but you can also always make this dish the night before and reheat the next day for lunch!
Now, if you’ve been following me for any length of time you’ll know what a fan if couscous that I am! Easy on the budget, filling, and you can top it with just about anything. But, I do have a couple tricks! I always toast it off in a hot pan before cooking and for the best flavor, I always use broth, never water, to cook my couscous!
What you are going to need to buy:
Pearled Couscous, 1 cup
Veggie Broth, 1.5 cups
1 small Zucchini, cut into 1/2” cubes
1 cup of Cherry or Grape Tomatoes, halved
2 tablespoons Nutritional Yeast
Olive Oil, 1 tablespoon
Salt and Pepper, to taste
1 tablespoon of Minced Garlic
1 teaspoon Onion Powder
3 tablespoon of Dairy Free Sour Cream
1 teaspoon Lemon Juice
1 teaspoon Garlic Salt
Scallions, sliced into small rings, for garnish
What you are going to need to do:
To start, preheat your oven to 375.
In a small bowl, coat the cubed zucchini with olive oil, nutritional yeast, garlic, onion powder, and a pinch of salt and pepper.
Spread out on a baking sheet and roast for 15 minutes.
After the zucchini has roasted for 15 minutes, add the halved tomatoes to the pan, cut side up, and roast both the zucchini and the tomatoes for another 10 minutes
Now, onto the Couscous!
PRO TIP: In a non-oiled, medium saucepan, on medium/low heat measure out the desired amount of couscous, according to the boxed directions, for the number of serving you need to make. Let the couscous toast in the warm pan, stirring or agitating the pan often so that the contents do not burn. After about 90 seconds you should see the couscous pearls begin to turn from blond to light brown. When this happens take the saucepan off the heat. It will continue to toast, from the residual heat but you don’t want it to burn.
After you have toasted your couscous, prepare according to your boxed directions (or if you’re like me…use veggie broth instead of water!)
In a small bowl, combine the sour cream, lemon juice, garlic salt and a pinch of salt and pepper.
To serve, present the couscous topped with the roasted veggies and drizzled with the crema. Add the scallions on-top, to finish!
And, that’s it. I love this recipe because not only is is quick and easy, it doesn’t make me feel like I’ll need a nap afterwards, plus, it’s great on the budget. This would also make a great addition to your Easter table this year! I’d love to hear if you try it! You can always tag me online at @plantbasedgingr
Love, Light, and Lentils, my friends!
Sarah
Homemade Gyros with Vegan Tzatziki Sauce!
This Homemade Vegan Tzatziki Sauce is one of my very favorite things to make at home. It’s good on so many things from the traditional gyro to fresh veggies and pita, even avocado toast and sandwiches! Plus, with just 7 ingredients it comes together in less than 5 minutes.
This Homemade Vegan Tzatziki Sauce is one of my very favorite things to make at home. It’s good on so many things from the traditional gyro to fresh veggies and pita, even avocado toast and sandwiches! Plus, with just 7 ingredients it comes together in less than 5 minutes.
This vegan tzatziki sauce is so good you’re going to want to eat it on everything! Seriously…I used it on my avocado toast the morning after I made these gyros! Made with ingredients that you probably already have at home, is it authentic…eh, not quite! Is it dairy free, easy, and delicious? You bet!
What you are going to need to buy:
Vegan Mayo
Vegan Sour Cream - (On this page we are big fans of Tofutti Sour Cream!)
Minced Garlic - (We like these jarred options from Spice World!)
Cucumber (1/2 diced and 1/2 shredded)
Fresh Dill
Salt & Pepper
Lemon Juice
What you are going to need to do:
Like I teased in the intro…this sauce is not particularly authentic but the flavor is so good you’ll never know!
In a medium bowl mix together the following:
1/2 cup of your Tofutti Vegan Sour Cream
1/2 cup of Vegan Mayo
1/2 cup of finely shredded cucumber, only lightly drained.
1 tablespoon of minced garlic
1/4 cup of fresh, minced dill
1 teaspoon of lemon juice
Salt and Pepper, to taste
You can always thin the mixture out with a splash of water if necessary! See! I told you it was super simple! Store in the fridge for up to a week.
I serve my gyros with sauteed mushrooms cooked with a little liquid smoke and garlic.
It’s one of my favorite recipes to serve to a crowd because everyone can make their own and add or subtract the toppings they like! As you can see...I like mine fully loaded!
Puffed Cranberry Feta and Walnut Bites
If you're looking for a quick and easy holiday appetizer or even another small item to add to a Christmas breakfast buffet...you've got to try these Puffed Cranberry Feta and Walnut Bites. Made with crescent rolls, which happen to be accidentally vegan...you might already have the ingredients in your pantry! They look way, way, fancier than they are and can be made either vegetarian or vegan depending on the cheese option you use!!
If you're looking for a quick and easy holiday appetizer or even another small item to add to a Christmas breakfast buffet...you've got to try these Puffed Cranberry Feta and Walnut Bites. Made with crescent rolls, which happen to be accidentally vegan...you might have all the ingredients you need already in your pantry! They look way, way, fancier than they are and can be made either vegetarian or vegan depending on the cheese option you use!!
For this recipe you’re going to need cranberry sauce…and I make my own because 1. It’s easy and only takes about 7-10 minutes and 2. It tastes so much better than the canned stuff BUT you could just as easily use some canned cranberry sauce, or even some jam or preserves!
What you are going to need to buy:
Pillsbury Crescent Rolls
Fresh Cranberries
Maple Syrup
Small Orange
Cinnamon
Cloves
Dairy-Free Feta Cheese
Walnuts
What you are going to need to do: The Cookies
To start, in a small saucepan, bring 1/2 cup of water, 1/2 cup of maple syrup, the juice of one small orange, and 1 cup of fresh cranberries to a boil and let boil on medium-high until the berries start to burst.
With the back of a fork, crush the berries and continue to cook for 2-3 more minutes until the mixture thickens up. Add 1/2 teaspoon of cloves and 1/2 teaspoon of cinnamon and stir to combine. Remove from heat.
Preheat your oven to 350
Open a can of crescent rolls and roll out the pastry onto a clean counter or cutting board but do not separate into triangles. Instead, gently pinch the perforations closed and then cut the rectangle of dough into 12 equal squares
Push the crescent dough squares down into a mini muffin tin.
Fill with cranberry sauce and top with crumbled feta cheese and walnuts.
Bake for 12-14 minutes, turning halfway through baking until pastry is golden brown and set.
Let stand fro 1-2 minutes in the tin before removing to serve!
Mini Patriotic Fruit Pizzas (Dairy and Egg Free)
Well, it’s officially SUMMER, my favorite season, and one of the reasons why I love summer so much are all of the fresh berries that are now ripe! With Independence Day just a few weeks away, these red, white, and blue mini fruit pizzas, with icing made from Kite Hill Foods cream cheese, are a great idea for your Fourth of July menu if you're still looking for a little something sweet to serve!
Well, it’s officially SUMMER, my favorite season, and one of the reasons why I love summer so much are all of the fresh berries that are now ripe! With Independence Day just a few weeks away, these red, white, and blue mini fruit pizzas, with icing made from Kite Hill Foods cream cheese, are a great idea for your Fourth of July menu if you're still looking for a little something sweet to serve!
My niece and nephew were in town this past weekend and among a lot of pool time and craft projects we also managed to whip a batch of these Mini Summer Fruit Pizzas! These kids are not plant-based by any means, but you should have seen them gobble up the result! We all had fun, and no one even knew the difference, just the way that Aunt Sarah Likes it!
What you are going to need to buy:
Flour (1.5 c)
White Sugar (1/2 c)
Butter, softened - (or vegetable oil, vegan spread) ( 6 tablespoons) - (We like Earth Balance)
Vanilla (1 tablespoon)
Pinch of Salt
1 Egg - (Or the vegan equivalent such as Just Egg, which is what we used)
Milk - (1-2 tablespoons) (Substitute your plant based favorite - we like the Vanilla Oat Milk, for this recipe, for obvious reasons! The Vanilla Oat Milk from Rise Brewing is great for baking.
Baking Soda (1 teaspoon)
Baking Powder (1 teaspoon)
Fruit, of your choice, diced into small pieces
Cream Cheese (from from Kite Hill Foods)
Powdered Sugar
What you are going to need to do: The Cookies
Let’s start with the crusts…which are basically just sugar cookies.
In a bow sift together the flour, sugar, baking powder, soda, and salt.
In a smaller bowl whisk together the softened butter, vanilla, oak milk, and egg until well combined.
Combine wet and dry ingredients until the dough comes together. Do not overwork the dough. Wrap in plastic wrap and let rest in the refrigerator for 15 minutes.
Roll out dough and cut to desired shape…obviously for these I used a round cutter (actually a biscuit cutter because it had the pretty fluted edge!)
Bake at 325 for 8-10 minutes, depending on your oven.
Let cool completely before decorating.
The Icing:
This icing is so easy it’s hardly worth explaining. Into a small bowl mix together 1/2 container of Kite Hill Cream Cheese, 1/2 cup of powdered sugar, and a splash of vanilla. You can use the entire container of cream cheese if you plan to double to cookie recipe (This recipe makes 12 medium cookies.)
The Assembly:
After the cookie crusts are nice and cool, frost the tops of the cookies and arrange fruit (or other toppings) to your liking. Keep cool before serving.
Spicy Buffalo Tofu Chick'n Sub
Can we say football food? Buffalo Chick'n Sub with feta, pickles, and spicy mayo! Made with crispy fried tofu, it's literally the best of a Publix Sub and a Popeyes Sandwich all rolled into one! Seriously these subs are so good that even your non plant-based friends with gobble them right up!
Can we say football food? Buffalo Chick'n Sub with feta, pickles, and spicy mayo! Made with crispy fried tofu, it's literally the best of a Publix Sub and a Popeyes Sandwich all rolled into one! Seriously these subs are so good that even your non plant-based friends with gobble them right up!
In all the years that I have been plant-based, I only recently started preparing tofu, using this method, to use as a chicken substitute, in dishes. This recipe turned out so good and flavorful and it’s honestly way easier than you may think!! The trick to these subs is the buffalo sauce and, of course slathering them in spicy mayo!
What you are going to need to buy:
Extra Firm Tofu
Vegan Butter - (This recipe used Earth Balance)
Flour
Corn Starch
Garlic Powder
Onion Powder
Salt and Pepper
Paprika
Buffalo Sauce, or make your own! (See below)
Dairy Free Mayo
Hot Sauce
Sub Rolls or Hot Dog Buns
Dill Pickles
Butter Lettuce
Dairy Free Feta Cheese
What you are going to need to do:
To start, crumble your extra firm tofu into 2” inch bite-sized pieces, or larger, if you like
In a bowl, mix together equal parts corn starch and flour, along with garlic powder, onion powder, salt and pepper (The quantities will vary based on the amount you’re making but the following should be enough for 4 portions.
1/3 cup of flower
1/3 cup of corn starch
1 teaspoon each of garlic powder, onion powder, salt and pepper
Dredge the tofu pieces into the dry mixture and coat well. The better you coat the pieces, the better, and more crisp they will be.
In a skillet, melt 3-4 tablespoons of vegan butter, on low heat and once the skillet is good and hot, pan fry the tofu, until a nice crust is formed.
Remove from heat and gently pour over your buffalo sauce: Be careful not to tear up your tofu while saucing
Buffalo Sauce is simply your favorite hot sauce, butter, a splash of white vinegar, and garlic! But, to be honest…I really like the Frank’s Brand Buffalo Sauce
In a small bowl, mix vegan mayo and your favorite hot sauce and paprika, to taste and slather your buns with the spicy mayo!
Top your buns with lettuce, pickles, tofu chick’n, and dairy free feta cheese and serve!
Orange Tofu Chick'n with Homemade Glaze
My mouth has been watering for Orange Chicken for weeks now, so I broke down and worked out an at-home version! This recipe turned out so good and flavorful and it’s honestly way easier than you may think!! The orange sauce is so much better than anything from a packet! It's remarkable how much better fresh, from scratch, flavors are!
There’s a lot of buzz about the new partnership with Beyond Meat and Panda Express’ Orange Chicken but down here in Central Florida we don’t have it yet…and my mouth has been watering for Orange Chicken for weeks now, so I broke down and worked out an at-home version!
In all the years that I have been plant-based, I only recently started preparing tofu, using this method, to use as a chicken substitute, in dishes. This recipe turned out so good and flavorful and it’s honestly way easier than you may think!! The orange sauce is so much better than anything from a packet! It's remarkable how much better fresh, from scratch, flavors are!
What you are going to need to buy:
Extra Firm Tofu
Vegan Butter - (This recipe used Earth Balance)
Flour
Corn Starch
Garlic Powder
Onion Powder
Salt and Pepper
Orange Juice
Red Bell Pepper, julienned
Maple Syrup
Soy Sauce
Cauliflower Rice
Fresh Kale
Minced Garlic
Paprika
Ginger Powder
Vinegar
Cayenne Pepper, optional
What you are going to need to do:
To start, crumble your extra firm tofu into 1.5” inch bite-sized pieces
In a bowl, mix together equal parts corn starch and flour, along with garlic powder, onion powder, salt and pepper (The quantities will vary based on the amount you’re making but the following should be enough for 4 portions.
1/3 cup of flower
1/3 cup of corn starch
1 teaspoon each of garlic powder, onion powder, salt and pepper
Dredge the tofu pieces into the dry mixture and coat well. The better you coat the pieces, the better, and more crisp they will be.
In a skillet, melt 3 tablespoons of vegan butter, on low heat and once the skillet is good and hot, pan fry the tofu, until a nice crust is formed. Remove from heat and set aside.
Wipe out your skillet and using another tablespoon of vegan butter, saute the red pepper and 1 tablespoon of minced garlic until the pepper begins to soften.
To the pepper and garlic, add orange juice, maple syrup, soy sauce, vinegar, ginger powder, paprika, and cayenne pepper. Again, depending on how much you are making these quantities can vary.
1 cup orange juice
1/3 cup of maple syrup
2-3 tablespoons of soy sauce
2 tablespoons of vinegar
1/2 teaspoon each of ginger powder and paprika
For a spicy glaze add cayenne pepper, to taste.
Stir to combine and increase heat to reduce the sauce. Allow to boil until the sauce is thick and sticky enough to coat the back of a spoon and able to cling to the tofu pieces. If you’d like to speed up this process you can make a slurry with 1 teaspoon of cornstarch and 2-3 tablespoons of water and add that to the sauce.
Once the glaze has thickened, add the crispy tofu pieces back into the orange glaze and turn heat down to warm.
I like to serve over butter cauliflower rice with some wilted kale!
Vegan Hamburger Helper with Homemade Cashew Free Cheese
f you’re an 80’s kid, like me, and you grew up in the States, you most definitely experienced Hamburger Helper as a part of your childhood. We had a lot of “boxed” meals growing up. This recipe is all the nostalgia of those family dinners without any of the meat or dairy! The best part of this recipe is that it makes use of a lot of left overs! Comfort food at it’s finest!
If you’re an 80’s kid, like me, and you grew up in the States, you most definitely experienced Hamburger Helper as a part of your childhood. My mother went back to nursing school the same year that I went to kindergarten and when my brother was just out of diapers so needless to say, she was juggling a lot. I guess it goes without saying that we had a lot of “boxed” meals growing up. This recipe is all the nostalgia of those family dinners without any of the meat or dairy!
If I’m honest, I was a little hesitant to post this as a recipe because it wasn’t one that I carefully sat down and planned out. Truth is, I was under the weather last week and wanted comfort food. This was thrown together with a lot of odds and ends but when I posted it on IG last week everyone went a little crazy, so here we are! Hope that you all enjoy.
What you are going to need to buy:
Pasta, I used orecchiette because I had it on hand but an small noodle will work. I do like this shape because they are like little noodle bowls for the sauce!
Your favorite plant-based ground meat - (I used the ground from Impossible Foods)
Small Sweet Onion, diced
Minced Garlic - (like this jarred options from Spice World!)
1/2 cup Vegetable Stock - Or half a cup of water and a veggie cube
Butter - (We love THIS ONE from Earth Balance)
Salt & Pepper
Liquid Smoke
Homemade Vegan Cheese Sauce! (Find that recipe HERE!)
What you are going to need to do:
To start, let’s make the sauce!
I make this cheese sauce every month or so and have it in the fridge to throw into all kinds of things, which is just exactly what happened with this recipe! Hope on over and make it! Will you have some left over? Yep. Is that a bad thing? Nope!
GO TO THE CHEESE SAUCE RECIPE HERE
Welcome back!
The rest is pretty easy.
In a medium saucepan, over medium heat, begin to cook down your plant-based meat, along with the diced onion. Once you put them in the pan try not to stir or move them around too much because you want to get some good color/char on the meat.
After about 1-2 minutes stir the mixture and add a tablespoon of dairy free butter, a tablespoon (or more if that’s your thing…) of minced garlic, a pinch of salt and pepper, 8-10 dashes of liquid smoke and continue to cook until the meat is done and the onions are nice and soft.
While the meat and onions cook, bring a pot of salted water to boil on the stove and when it’s ready, drop 4 servings of your pasta (follow the box directions for portions and cook time.)
Next, add your veggie stock to the meat and onions and using a wooden spoon, scrape up any of the little bits that have stuck to the bottom of the pan! This is where all the flavor is hiding!
Add in 1 cup of your cheese sauce and stir to combine.
A note about the cheese sauce: If you make the cheese sauce ahead of time, and I hope that you do because it stays good in the fridge for weeks…it will solidify a bit. It’s much easier to “melt” it back into your Hamburger helper if it’s runny so you can just scoop out what you need and toss it into the microwave for 10-20 seconds, stir, and that should do the trick!
Drain pasta, but save 1 cup of pasta water.
Add the pasta to the cheesy/meat mixture and stir to combine. If the dish is too dry and not all that “creamy” slowly add the pasta water to thin the mixture and help the sauce emulsify. You may not use all the water and that’s okay because if you get it too runny then you’ll need to cook it longer and let some of that liquid evaporate.
Taste for seasoning. Add salt, pepper, if necessary.
I like to top mine with fresh herbs to serve. Either thyme or rosemary work really well!
Enjoy!
Butternut Squash Shells Stuffed with Sage Sausage, Spinach, and Ricotta
Looking for a fall twist on an old comfort classic? While we’ve still got a couple more weeks until Autumn officially arrives but over here I was craving some fall flavors...and these Butternut Squash Shells stuffed with Sage Sausage, Spinach and Ricotta totally hit the spot! The best part of this recipe is that, while the flavor profile is different, the assembly is basically the same, so if you’ve ever successfully made stuffed shells in the past, these will be a snap.
Looking for a fall twist on an old comfort classic? While we’ve still got a couple more weeks until Autumn officially arrives…over here I was craving some fall flavors...and these Butternut Squash Shells stuffed with Sage Sausage, Spinach and Ricotta totally hit the spot!
The best part of this recipe is that, while the flavor profile is different, the assembly is basically the same, so if you’ve ever successfully made stuffed shells in the past, these will be a snap. The entire dish does take a bit of time to make because you’ve got to roast the butternut squash and make the sauce so I would recommend that you plan to make a couple of recipes with squash so you can do some prep for several meals at once! Once the sauce is made, (which can be done ahead of time) the rest of the dish comes together in less than an hour!
What you are going to need to buy:
Medium Butternut Squash
Jumbo Shells
Medium Sweet Onion, diced
Minced Garlic - (like this jarred options from Spice World!)
1 cup Plant-Based Milk
1.5 cups Vegetable Stock
Dairy-Free Ricotta
Dairy-Free Mozerella
1/2 lb Plant-Based Sausage
Fresh Spinach
Just Egg, egg alternative
Olive Oil
Butter - (We love THIS ONE from Earth Balance)
Salt & Pepper
Fresh Sage
Warming Spices (Allspice, Nutmeg, Cinnamon, Ginger)
What you are going to need to do:
To start, let’s make the sauce!
Preheat your oven to 400 degrees.
Chop your squash in half and scoop out the seeds. Liberally salt and pepper the cut side. Roast on a baking sheet for one hour, flipping halfway through, until the squash is fork-tender.
In a high-walled saucepan or medium pot, saute in butter, the diced onion and a tablespoon of garlic until soft and translucent. Reduce heat and set aside.
Scoop out the roasted squash from the skin and into the saucepan with the onion and garlic. Add the plant-milk and the vegetable stock. Bring the mixture to a simmer and add a teaspoon of each of the warming spices.
At this point, if you have a stick blender, it’s helpful to blend the mixture for a smoother texture but it’s not 100% necessary.
Let the sauce reduce until it’s the consistency of pasta sauce. Taste for seasoning. Add salt and pepper, to taste.
Now, onto the filling!
In a small saucepan, gently wilt one bag of spinach over medium heat.
In a large mixing bowl combine the following:
sausage (does not need to be cooked)
the wilted spinach
the equivalent of one egg
1.5 cups of ricotta cheese
1 tablespoon of minced garlic
2-3 tablespoons of minced, fresh, sage
salt and pepper, to taste
The Shells:
Preheat the oven to 350 degrees.
Follow your package directions and cook your jumbo shells in boiling water.
After the shells are boiled and tender, remove and drain.
In a large skillet or baking dish fill the bottom of the dish with the butternut squash sauce.
Stuff each shell with the ricotta mixture and place into the baking dish.
Depending on the size of your dish you should be able to fit 15-20 shells. Do not overcrowd the dish. You want the sauce mixture to be able to rise up around the shells on either side.
Sprinkle mozzarella onto the top of the shells and cover with tin foil.
Bake for 15-20 minutes covered. Remove the tin foil and bake another 15 minutes until the sauce and cheese are hot and bubbly.
Let sit for 10 minutes before serving.
While the shells are resting, fry up some sage leaves in Olive Oil until crispy and crumble the leaves onto the top of the shells for garnish.
Serve the extra sauce on the side.
Enjoy!
Better Than Canned, Vegan Crescent Cinnamon Rolls with Cream Cheese Frosting!
Ever since I realized that canned crescent rolls are are #accidentallyvegan I have been thinking about using them to make some dairy free cinnamon rolls! And...WOW am I glad that I did because these bad boys turned out absolutely amazing. These quick and easy rolls are everything you love about cinnamon rolls and everything you love about crescent rolls all in one bite!
If you grew up as an 80’s kid like I did, canned cinnamon rolls were a Saturday morning tradition. Probably the best thing you can really say about canned rolls, as an adult, is that they are quick and easy, crack open the can, plop them into a dish and bake. But would you believe that in the time it takes to preheat your oven you can up your cinnamon roll game by using another canned doughy staple from your childhood? That’s right…we’re talking crescent rolls!
Ever since I realized that canned crescent rolls are are #accidentallyvegan I have been thinking about using them to make some dairy free cinnamon rolls! And...WOW am I glad that I did because these bad boys turned out absolutely amazing. These quick and easy rolls are everything you love about cinnamon rolls and everything you love about crescent rolls all in one bite!
What you are going to need to buy:
Canned crescent rolls. (The Pillsbury brand is vegan!)
Non Stick Cooking Spray
1 cup of White Sugar
3 Tablespoons of Ground Cinnamon
Dairy Free Cream Cheese
Powdered Sugar
Vanilla or Maple Extract
What you are going to need to do:
Preheat your oven to 350.
Yes, the back of the can will tell you to bake at a higher temperature…don’t do it! We are going to bake these rolls at a lower temperature for longer than what you would bake traditional crescent rolls.
Crack open your crescent rolls and carefully unroll them onto a piece of parchment paper.
Do not break apart along the perforated edged into individual pieces. The goal is to get one rectangle of dough.
Take your fingers and gently press the perforated seams that you would normally use to separate into individual crescent rolls back together.
Spray the dough rectangle with the non-stick cooking spray. This is going to give the cinnamon sugar something to stick to.
Combine your cinnamon sugar and sprinkle a liberal amount onto the entire rectangle, leaving a one inch seam on one of the short ends. This is where you will close your rolls and you want the dough to stick to itself after rolled up!
Begin at the opposite end from where you left your sugarless seam and roll the dough onto itself until you get a log. Go slow and try to make sure that the whole log stays together. You can use the parchment to help you roll.
With a very sharp, serrated knife, cut the roll in half, then in half again and one final time so that you have 8 equal pieces.
Lightly spray the pan you are going to bake the rolls in.
Note: I like to bake mine in a round pan but if you want to use a 9 by 9 pan that is fine too but you will want to cut your rolls into 9 pieces so that they fit nicely into 3 rows of three!
Place the rolls onto the center rack of a hot oven and bake for 15 minutes with a piece of tin foil draped over the top of the baking dish. This doesn’t need to be sealed on the edges, just lay flat onto the top. The crescent dough will brown faster than it cooks so you want to guard aganist the tops of your rolls getting too brown, too quick!
After 15 minutes remove the foil and bake for another 10 to 15 minutes until light golden brown and fluffy!
I like to frost these rolls with cream cheese that I have added just a pinch of powdered sugar and vanilla extract. Personally, I don’t like my frosting to be too sweet because there is so much sugar in the rolls. The tang of the cream cheese is the perfect balance to all the sweetness and butter inside the rolls!
Let sit for 1-2 minutes after baking before frosting.
Enjoy!
Vegan Watermelon "Tuna" Tartare
I don’t know what kind of vegan voodoo this is but I finally tried my hand at making #watermelontuna and holy avocado did is turn out...amazing! Not only did it LOOK like tuna but the taste and texture were shockingly similar!
Okay, I don’t know what kind of vegan voodoo this is but I finally tried my hand at making #watermelontuna and holy avocado did is turn out...amazing! Not only did it LOOK like tuna but the taste and texture were shockingly similar!
I decided to use my tuna to make a kind of tuna tartare or deconstructed sushi and it did not disappoint. I’m still trying to wrap my head around how this actually worked…but it totally did, and spoiler: it was actually really easy!
What you are going to need to buy:
To make the Tuna:
Watermelon - I used the pre-cubed watermelon that you can get in your local produce section. It ended up being about 12 chuncks of Watermelon
3 tablespoons Sesame Oil
2 tablespoon Soy Sauce
1/2 teaspoon Liquid Smoke
1/2 teaspoon each Salt and Pepper
Splash of Vinegar
Ingredients for the Tartare/Poke Bowl:
2 tablespoons Vegan Mayo
Hot Sauce, to taste
Rice
Edamame
Diced Mango
Sliced Avocado
(whatever else yo love in your sushi or poke bowl)
What you are going to need to do:
This recipe made 1 serving and you can scale it up, if you like. Don't worry too much about the measurements. As long as you have enough marinade to get each piece of watermelon coated, you should be good!
Start by preheating your oven to 375
The key to this recipe is having enough salt in the marinade when you are baking your watermelon that it balances the sweetness of the fruit.
Dunk all of the watermelon into the marinade until well coated. Let sit for 10 minutes.
Take your watermelon cubes (about 1.5” square”) and place them on a cookie sheet lined with a non-stick baking sheet, like a silpat mat OR onto parchment paper.
Bake for 30 minutes. After 30 minutes, turn the watermelon over on the baking sheet and rotate the sheet in the over 180 degrees. Brush the turned tops of the watermelon with any marinade that is left over.
Bake for another 30 minutes.
At the 1 hour mark yo should see something that really, really looks like tuna. It’s remarkable, really. I was shocked.
Remove from oven and let cool for 5 minutes.
And, that’s really all there is to it! See, told you it was easy! Now that you have your watermelon tuna, you can use it just lie you would use any tuna.
I diced mine into small pieces, mixed it with some vegan mayo, a splash of vinegar, a dash of hot sauce, more salt and pepper, to taste, and served it on top of rice, topped with diced mango, edamame, and spicy mayo.
This is where you can get creative? Did someone say vegan sushi?
Enjoy!
Bruschetta Inspired Mini Flatbread Pizzas
There are some flavors that are just a winning combination no matter how you use them. One of my favorite combinations is tomato and sweet basil…and one of the quick and easy ways that I like to use them are on these bruschetta inspired mini flatbread pizzas!
There are some flavors that are just a winning combination no matter how you use them. One of my favorite combinations is tomato and sweet basil…and one of the quick and easy ways that I like to use them are on these bruschetta inspired mini flatbread pizzas!
The perfect dish for a quick lunch or dinner, particularly if/when you are either too tired to cook a full meal, after a long day, or simply not that hungry. The use of both fresh and sun-dried tomatoes on these little pizzas makes for a complex, tangy yet sweet, tomato flavor that tastes way more fancy than it actually is. The other great thing about this recipe is that it is super customizable and by changing up the toppings these little flatbreads are a convenient way to use up “extra” odds and ends that you may have hanging around in the back of the fridge.
What you are going to need to buy:
Your favorite brand of tortilla or, if you prefer, and can find it, some roti from your local bakery.
Sweet yellow onion, small, sliced
Sun Dried Tomatoes - (We like California Sundry brand)
Vegan Cream Cheese - (We love the plain cream cheese from Kite Hill Foods)
Vegan Parmesan - (We love the Follow Your Heart shredded Parmesan)
Minced Garlic - (we like these jarred options from Spice World!)
Vinegar (Apple Cider or Rice Wine)
Olive Oil
Cherry Tomatoes
Fresh Basil - (If your leaves are large, chop down to size)
Italian Seasonings
Fresh Basil
Salt and Black Pepper
Balsamic Vinegar
What you are going to need to do:
Preheat oven to 350 degrees
In a small skillet, over medium low heat sauté your sliced onions, minced garlic and salt & pepper with some of the oil that the sun-dried tomatoes come packed in until the onions have turned translucent, and even taken on just a slight carmel color
Mix 1/4 cup of Vegan Cream Cheese with 1/4 Cup of Vegan Parmesan, a splash of vinegar and one teaspoon of minced garlic. Add salt, pepper, and Italian seasonings, to taste.
A note about cheese: The above mixtute is a version of a soft, spreadable cheese that I use a lot for a lot of different recipes. If you are not interested in making these little pizzas vegan, then feel free to use a low moisture mozzarella or even a feta blend.
Slice 3 or 4 cherry tomatoes, per pizza, into little round medallions lightly sprinkle with salt.
On a large cookie sheet lay out your tortillas or roti trying not to overlap the edges and lightly brush the tops with olive oil.
Begin with a light layer of cooked onions and then, in 1/2 teaspoon size dollops, spoon your cheese mixture on top, being careful to evenly distribute onto the entire tortilla.
Add sun-dried tomatoes, as well as fresh tomatoes, across the top of the flatbread.
Now, at this point I like to sprinkle some fresh basil onto the flatbreads. This basil is going to dehydrate and crisp up in the oven, so you don’t want to use it all but the crunchy and almost roasted flavor that is brought out by cooking some of the basil under the broiler is really nice. Again, don’t use all of your basil at this point because you will still want to add some fresh leaves to the top of the pizzas once they have come out of the oven.
Bake at 350 degrees for about 5 or 6 minutes and then turn on your broil setting and let the pizzas go another 2 or 3 minutes. Make sure to check about every 30 to 45 seconds once you have them under the broiler because if you are not careful they can burn…and quickly. The goal here is to crisp up the edges of the tortilla and melt all of the cheese.
Remove from oven and sprinkle with reserved basil leaves and just about 1/2 teaspoon of balsamic vinegar before serving. Enjoy!
Homemade Vegan Tzatziki Sauce with Only 7 Ingredients!
This vegan tzatziki sauce is so good you’re going to want to eat it on everything! Seriously…I used it on my avocado toast the morning after I made these gyros! Made with ingredients that you probably already have at home, is it authentic…eh, not quite! Is it dairy free, easy, and delicious? You bet!
This Homemade Vegan Tzatziki Sauce is one of my very favorite things to make at home. It’s good on so many things from the traditional gyro to fresh veggies and pita, even avocado toast and sandwiches! Plus, with just 7 ingredients it comes together in less than 5 minutes.
This vegan tzatziki sauce is so good you’re going to want to eat it on everything! Seriously…I used it on my avocado toast the morning after I made these gyros! Made with ingredients that you probably already have at home, is it authentic…eh, not quite! Is it dairy free, easy, and delicious? You bet!
What you are going to need to buy:
Vegan Mayo
Vegan Sour Cream - (On this page we are big fans of Tofutti Sour Cream!)
Minced Garlic - (We like these jarred options from Spice World!)
Cucumber (1/2 diced and 1/2 shredded)
Fresh Dill
Salt & Pepper
Lemon Juice
What you are going to need to do:
Like I teased in the intro…this sauce is not particularly authentic but the flavor is so good you’ll never know!
In a medium bowl mix together the following:
1/2 cup of your Tofutti Vegan Sour Cream
1/2 cup of Vegan Mayo
1/2 cup of finely shredded cucumber, only lightly drained.
1 tablespoon of minced garlic
1/4 cup of fresh, minced dill
1 teaspoon of lemon juice
Salt and Pepper, to taste
You can always thin the mixture out with a splash of water if necessary! See! I told you it was super simple! Store in the fridge for up to a week.