Cheesy Quinoa, Mushroom, and Broccoli Bake
Okay, friends...are you ready for your new favorite side dish? This Cheesy Quinoa, Mushroom and Broccoli Bake is my vegan take on a recipe from an all time favorite chef of mine Alton Brown! Part Mac n' Cheese, part, Broccoli Casserole...hopefully this updated plant based version does his original recipe justice...I'm not gonna lie, it's one of the best things that I have eaten in a long time! Yum!
Okay, friends...are you ready for your new favorite side dish? This Cheesy Quinoa, Mushroom and Broccoli Bake is my vegan take on a recipe from an all time favorite chef of mine Alton Brown! Part Mac n' Cheese, part, Broccoli Casserole...hopefully this updated plant based version does his original recipe justice...I'm not gonna lie, it's one of the best things that I have eaten in a long time! Yum!
Bonus: This recipe requires a killer cheese sauce, so two recipes in one!
One of the most frequent comment I get, from friends and strangers alike, when it comes to plant-based and dairy free recipes is “What about cheese?” The truth is…non-dairy cheeses have come A LONG way in the last several years. This recipe is proof of that! Here’s my bet…even your cheese loving friends will gobble it down!
What you are going to need to buy:
FOR THE CASSEROLE:
Dried Quinoa - (They do sell, ready to serve, quinoa in a bag…which I have never tried. If that’s your thing, give it a go!)
Fresh Broccoli - (You could honestly use frozen if you have it on hand in the freezer)
White Mushrooms, sliced
Non-Dairy Butter - (We used Earth Balance)
Veggie Stock or Bouillon Cubes - (We used THESE from Edward and Sons)
Minced Garlic - (We like the jarred kind from Spice World)
Balsamic Vinegar - (We get ours from this great little place here in Central Florida called The Ancient Olive)
Just Egg - (Or, your favorite egg replacer)
FOR THE CHEESE SAUCE:
Non-Dairy Butter - ( We used Earth Balance)
Flour
Your Favorite Plant Milk - (We love this Organic Oat Milk from RISE BREWING)
Non-Dairy Cheese Shreads - (We used THESE CHEDDAR SHREADS from VioLife!)
Yellow Mustard - (yes, just trust us!)
Salt and Pepper
Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)
What you are going to need to do:
Start by cooking your quinoa. I used 3/4 a cup of dried quinoa in about 1.5 cups of liquid. Follow your package directions.
In another pot, with a little butter, garlic, and a splash of balsamic vinegar, cook your mushrooms (6-8 ounces) until they have reduced in size by about half, are soft, and they have taken on a nice, brown, color.
Chop your broccoli (5-6 ounces) into small florets.
At this point, add your cooked mushrooms, and fresh broccoli to the pot with the quinoa, (there should still be a little liquid left) reduce heat to warm and cover. The heat and steam in the pot will cook the broccoli.
Now, onto the cheese sauce!
Wipe out the pot that you were cooking your mushrooms in and, on low heat, melt about 2 tablespoons of butter. Gently allow butter to brown, but not burn, because we’re going to make a roux.
Sprinkle 2 tablespoons of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 1.5 cups of oat milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.
Reduce heat and add the cheddar shreds, stirring to melt.
Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)
Stir in 1/4 cup of sour cream.
Continue to stir, on low/medium heat, until everything is melted.
Add salt and pepper, to taste. It will take more salt than you think…a full teaspoon isn’t too much! (I also added some onion and garlic power to mine for this dish!)
…And, boom! vegan cheese sauce! If it seems thin, increase the heat and let simmer for 1-2 minutes, but remember it will tighten up as it cools.
Assembly:
Preheat your oven to 350.
Mix in the equivalent of ONE egg of your favorite egg replacer into the quinoa/mushroom, broccoli mixture.
Add the cheese sauce to the casserole mixture and stir gently to combine. Bake in a 9x9 casserole for 30 minutes at 350 and then broil on LOW for the last 5 minutes to add a nice brown color to the top. (Keep your eye on it for this last part…all ovens are different. Don’t burn it!
Total bake time, about 35 minutes.
Let rest for 10 minutes before serving. Garnish with herbs, if that’s your thing. I used some fresh, flat-leaf parsley.
Makes 4 side-dish sized servings, but full disclosure, I totally ate this last night for my legit dinner…dinner servings: 2-3ish
Enjoy!
Mom's Burrito Pie (Deep Dish Mexican Pizza!)
I grew up eating this dish once a week. Well, maybe that’s n exaggeration, but for sure, twice a month, at least! My Momma always called it burrito pie but someone informed me on my Instagram this week that it’s also deep dish Mexican Pizza! Either way, it's one of the most simple dishes you can imagine and it's good every single time! Dare I say, it will stand up to ALL the pickiest eaters, and this vegan version with homemade refried beans is the perfect thing to serve to a crowd of “mixed eaters”!
I grew up eating this dish once a week. Well, maybe that’s an exaggeration, but for sure, twice a month, at least! My Momma always called it burrito pie but someone informed me on my Instagram this week that it’s also deep dish Mexican Pizza! Either way, it's one of the most simple dishes you can imagine and it's good every single time! Dare I say, it will stand up to ALL the pickiest eaters, and this vegan version with homemade refried beans is the perfect thing to serve to a crowd of “mixed eaters”!
This recipe uses the homemade refried beans that we made earlier in the week. Obviously, canned are just fine but be careful because if you’re wanting this recipe to be plant based…check the can! Unless it otherwise states “vegetarian” a lot of commercial refried beans contain lard, making them not vegan at all…and not even vegetarian! Aside from that, the best part of this recipe, like a lot of the things I like to make, is that it’s totally customizable to your pallet and the ingredients that you love (or hate, as the case may be.)
What you are going to need to buy:
Tortillas, size depends on the casserole dish you want to bake this in and how large a pie you are making.
Refried Beans
Olive Oil
Ground “Beef” - this recipe used the ground from Beyond Meat but you do end up crumbing it up, so the frozen crumbles work just as well.
Medium onion, diced
Minced Garlic - (we like these jarred options from Spice World!)
Taco Seasoning (or your preferred spices to season taco meat)
Red Sauce or Enchilada Sauce (Not tomato sauce, chili based)
Cheddar Shreds - (pictured are the Cheddar Shreds from Violife)
Sour Cream - (Tofutti is the best!)
Diced Tomatoes
Fresh Herbs, for garnish
What you are going to need to do:
Preheat over to 350 degrees.
In a pan, on medium heat, with 1 tablespoon of olive oil saute’ you onions and garlic until the onion is translucent.
Add into the pan your Beyond Meat cook until brown and crumbled. Add a splash of water and your taco seasoning (amount will depend on how much filling you are making.) Taste for seasoning. Remove from heat.
In a round casserole dish, roughly the size of your tortillas, pour about 3 tablespoons of the red sauce into the the dish, just to cover the bottom.
We’re basically making taco lasagna!
Holding a tortillas in your hand, or placing it on the counter-top, spread a nice thick layer of refried beans onto the tortilla and place in the dish.
Note: Do not try to spread the beans on the tortilla after you place it in the dish or you are just going to pull your hair out! Before, before, before…
Layer the meat filling on top of the beans, followed by a handful of cheese and another 3 tablespoons of red sauce.
Repeat this layering process until you reach the top of the baking dish. I typically get 3 layers.
Top off your Burrito Pie with a final tortilla and pour the remaining red sauce onto the top to cover the entire thing.
Top with cheese and cover loosely with tin foil or the lid to the casserole dish. (Do not let the cover touch the cheese.
Bake at 350 for 30 minutes. After 30 minutes, uncover, turn your over to broil, and bake another 3-5 minutes until cheese is nice and melted. Keep a close eye on it for the last 5 minutes. Every stove/broiler is different and you don’t want it to burn!
Remove from oven and let stand for 15-25 minutes before serving.
Top with sour cream, tomatoes, and fresh herbs (or whatever you like…guac, pico, olives, etc…)
Cut into wedges and enjoy!
The Ultimate Creamy Pesto with Avocado and Pistachios
Traditionally made with fresh basil, oil, and toasted pine nuts, this recipe swaps out the pine nuts for toasted pistachios, and adds avocado, for a nice, ultra-creamy texture, that is perfect for dressing pasta! Using the avocado means you can use less olive oil, and both the avocado and the pistachios are packed full with all kinds of “good fats” - no guilt required! Make a little extra because you’ll want to have some stashed in the fridge to top everything from your morning bagels to your vegetable soup!
Who doesn’t love pesto pasta? Not only is it a quick and easy week night dish when you’re basil is over-grown and out of control but it’s also a refreshing change of pace from all of the heavy and rich red-sauce pasta dishes that we’ve been eating all winter.
Traditionally made with fresh basil, oil, and toasted pine nuts, this recipe swaps out the pine nuts for toasted pistachios, and adds avocado, for a nice, ultra-creamy texture, that is perfect for dressing pasta! Using the avocado means you can use less olive oil, and both the avocado and the pistachios are packed full with all kinds of “good fats” - no guilt required! Make a little extra because you’ll want to have some stashed in the fridge to top everything from your morning bagels to your vegetable soup!
What you are going to need to buy:
Basil, like a bunch of it.
This really is one of those recipes that you’re more likely going to use the overgrown basil plant you have at home rather than but this much fresh basil at the store BUT if you’re going to buy it, you’ll need about 3 cups of fresh basil leaves for enough pesto to sauce 4 servings of pasta.
Fresh Parsley, (not required, but if you’re like me and your basil is over-grown, chances are your parsley is too…so I use this as an opportunity to use it up as well. All told you’re looking at about 3 cups of fresh herbs (lightly packed)
Pistachios, shelled (about 1 cup)
Avocado
1/2 cup of non-dairy Parmesan, (…or regular Parmesan, if that’s your thing. We love the vegan Parmesan Shreds from Follow Your Heart.)
Minced Garlic - (We like the jarred kind from Spice World)
Olive Oil
Cold Water
Splash of White Vinegar or Lemon Juice
Salt & Pepper, to taste
What you are going to need to do:
Start by toasting your pistachios. On the stove-top in a dry skillet or in oven, it’s your choice…just be careful not to burn them.
Into the blender goes your de-stemmed herbs and 1/2 cup of olive oil (or another neutral oil of your choice) and a splash of white vinegar or lemon juice, (maybe a tablespoon or two…)
Lightly pulse to begin to break up the herbs. Add 1 teaspoon of minced garlic (and a little of the oil that the garlic is packed in won’t hurt, either)
Add in your non-dairy parmesean and toasted pine nuts, and avocado and continue to pulse until mixture starts to come together. Once all the big chunks have processed run your blender on low, gently working up to a medium, and then high speed until pesto is creamy.
If too tick, you can add up to 1/4 cup of water, but add slowly or you’ll run the risk of thinning it out too much. It’s okay if this is on the thicker side because you can always use a bit of the pasta water, when you dress your pasta, to thin it out a bit and the starch in the pasta water will do a better job to help emulsify all the oils and the water, anyway.
After the pesto is fully blended, taste for seasoning and add salt and pepper. The cheese and the pistachios are both quite salty, so waiting until the end will ensure you don’t over-season.
Assembly:
Cook your preferred pasta per the packaged directions. I always like a noodle that’s going to catch or trap a bunch of sauce, instead of a plain fettuccine or spaghetti…but you use what you like!
Reserve 1/4 cup of pasta water in case you want to thin out the sauce a little.
Do not drain pasta, simple ladle or scoop from water into serving bowls and top with pesto. Mix lightly to cover.
Garnish with additional herbs, cheese, and cracked black pepper. This dish is perfect for a crowd because you can make the pesto ahead of time and it looks way fancier on the plate than it is to make!
Enjoy!
Impossible Patty Melt
These 100% Vegan Patty Melts, made with ground from Impossible Foods look a lot fancier than they really are…and actually make a great week night dinner…plus this happens to be THE dish if you’re looking to fool your meat-eating friends and family with your plant-based magic!
These 100% Vegan Patty Melts, made with ground from Impossible Foods look a lot fancier than they really are…and actually make a great week night dinner…plus this happens to be THE dish if you’re looking to fool your meat-eating friends and family with your plant-based magic!
If you’ve been plant based for awhile then you like have a favorite faux-burger brand that you like best! This recipe was made with the Impossible Ground, which we think browns/crusts up the best for a “smash-style” burger that you typically see in a patty melt…but having said that, use what you like, or what you’ve got in the freezer!
What you are going to need to buy:
Impossible Ground (or your favorite meatless ground alternative)
Sweet Onion
White Mushrooms, sliced
Olive Oil
Minced Garlic - (We like the jarred kind from Spice World)
Balsamic Vinegar - (We get ours from this great little place here in Central Florida called The Ancient Olive)
Your Favorite Bread , Vegan or Otherwise - (I used Sara Lee® Artesano™ Bakery Bread)
Non-Dairy Cheese - (We used THIS CHEESE from Field Roast…melts like a dream!)
Liquid Smoke
Salt and Pepper
Onion Powder
Paprika
Non-Dairy Butter - ( We used Earth Balance)
What you are going to need to do:
Start by peeling and slicing your onion and, using a little olive oil on medium heat, cook with your mushrooms and garlic, adding onion powder, and a splash of balsamic vinegar. Cook until mushrooms and onions are soft.
Combine your Impossible Ground with a teaspoon of Liquid Smoke, a teaspoon of Pickapeppa Sauce, a pinch of paprika and salt/pepper, to taste. Mix well and form into patties. Depending on your preferred size you should be able to get 3 or 4 patties from one package of ground.
Using a little Earth Balance Vegan Butter in your skillet, fry up your patties on medium heat…remember they should be a little thinner than a hamburger. I also like to kinda shape the patty to fit the bread I am using.
After you flip the patty to cook on the second side, load up the top with your onions and mushrooms.
Place your sliced non-dairy cheese on your top piece of bread and pop into the microwave for about 10 seconds. Place your bread, cheese side down, onto your onion and mushroom covered patties and flip the entire affair so that now your bread can griddle on the skillet.
Repeat the bread, cheese, microwave routine for the other piece and place that on top, flipping when the first side is golden brown so that the second side can griddle.
Slice, serve, and enjoy!
A quick note about Vegan Cheese: We all know it takes higher heat to melt vegan cheese! When I am making sandwiches that require my cheese to melt, I always lay out my vegan cheese on the bread and pop it into the microwave for about 10 seconds. and this just gives it a jump start to ensure a good melt without burning your sandwich!
Enjoy!
Cashew Sweet Potato Medallions with Fried Sage Leaves and Sweet Ginger Sauce
Let’s face it, the traditional candied topping or old-fashioned marshmallow crust just doesn’t seem appropriate in the middle of June…but with under 10 ingredients, you’ll love this quick and easy recipe for Cashew Sweet Potato Medallions with Fried Sage Leaves and Sweet Ginger Sauce.
This recipe honestly feels a little like cheating because it’s just so, so easy that there isn’t much of “recipe” to speak of. Sweet potatoes, like all potatoes do take some time to bake but slicing them into medallions will cut about 15 minutes off your total baking time. This makes a great mid-week “set it and forget it” kind of recipe. Just whip up the topping in the last 10 minutes and you’re ready to eat!
Sweet potatoes! They are cheap, full of Vitamin A, beta-carotene, vitamin C, and magnesium and can help fight inflammation within the body. Naturally sweet, with far fewer carbs that white or yellow potatoes, they are pretty much a staple in any plant-based diet, but many people only seem to break out the sweet potato recipes during the holidays! Let’s face it, the traditional candied topping or old-fashioned marshmallow crust just doesn’t seem appropriate in the middle of Summer…but with under 10 ingredients, you’ll love this quick and easy recipe for Cashew Sweet Potato Medallions with Fried Sage Leaves and Sweet Ginger Sauce.
What you are going to need to buy:
Medium Sweet Potato, cut into slices
White Vinegar
Agave Syrup
Powdered Ginger
Fresh Sage Leaves
Olive Oil
Salt & Pepper
Vegan Mayo - (we like JUST Mayo)
Cashews
What you are going to need to do:
Preheat your oven to 400.
Begin by carefully slicing your sweet potato into medallions. (This step is optional…but will decrease baking time.) Arrange pieces of sliced sweet potato in loose foil packet, sprinkle with olive oil and salt and bake for about 30-40 minutes depending on the size of your potato.
Toward the last ten minutes of baking, open the top of the foil packet, leaving the ends crimped so that all of the contents remains inside, and finish baking with the top of the potato open and exposed in the oven.
In a saucepan or small skillet heat 2 tablespoons of oil on medium heat. Once oil is shimmering toss in 5-6 small to medium fresh sage leaves. You will hear them spit and crackle. Fry for 1 minute and remove. Set on a paper towel to absorb excess oil. After oil cools, store your sage infused oil in a small container for use in other recipes.
In a small dish combine 2 tablespoons vegan mayo with a splash of white vinegar, agave syrup, and powdered ginger. (Add ginger to taste…but, be brave, don’t skimp!)
Take the largest two fried sage leaves and finely chop.
Remove sweet potato from oven and let stand 1-2 minutes before serving. Top the sweet potato with the Sweet Ginger Sauce, sprinkle with sage leaves, both chopped and whole, and add a handful of cashews.
Tip: Might as well double the recipe! These sweet potatoes reheat for lunch the next day like a dream! Reserve the ginger sauce and cashews and add after you reheat the sweet potato in the microwave, for an easy work-lunch that you’re coworkers will crave!