Vegan Fish Tacos with Spicy Lime Aioli

If you’re like me…you can’t seem to get enough tacos… and Fish Tacos are one of my absolute favorites, especially in the Summer time! The fishless filets from Gardein make them so quick and easy to whip up and taste amazing! Maybe a little nontraditional...topped with a spicy lime and garlic aioli but these are the perfect vegan tacos to add to your weekly Taco Tuesday lineup.

Taco are not something that I ever think to put on the blog, although, not gonna lie…I eat them at least once a week for either lunch or dinner BUT a sweet friend wrote me and asked if I would post the recipe for the yummy Fish Tacos that I featured over on my @plantbasedgingr IG page this week.

What you are going to need to buy:

The Fishless Filets from Gardein

Tortilla or Hard Taco Shells, whatever you prefer

Shredded Cabbage - (I often keep a bag of a shredded cole slaw mix on hand to use in recipes like this where I’m not going to need or want and entire head of cabbage!)

Tomatoes, Diced

Avocado

Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)

Salt and Pepper, to taste

Fresh Herbs

Fresh Lime

For the Spicy Lime Aioli:

Mayo - (Vegan or otherwise)

White Vinegar

Hot Sauce/Chili Sauce

White Sugar

Lime Juice

Salt & Pepper, to taste

What you are going to need to do:

Start by preheating your oven and cooking the fishless filets. They are small and don’t take long. I don’t even wait for the oven to preheat, just set the temp and throw them on a baking tray. They, honestly, should be plenty warm by the time you get all the rest of the ingredients together.

Dice your tomato and your avocado and chop your herbs. You can really put anything in these tacos that you like. I have added sweet corn before and that is also really delicious.

Now for the Aioli:

Now, some people will, for sure, argue with me, but in my book aioli is just fancy, runnier mayo! It’s super easy to make…very customizable and might just become your favorite condiment.

Quantities are hard for this because it really depends on how much you need to make: Mix together Mayo with a splash of vinegar and the juice of 1/2 a lime until the consistence loosens up but is not too runny. Think like a nice alfredo sauce…it will cling to the food and not run off, but way thinner than mayo and you don’t need a knife to spread it…drizzle-able. Not a word, but you get the idea!

Taste for flavor and add salt, pepper, a pinch of sugar and depending on how spicy you want it, your desired amount of hot sauce. If you get it too spicy for your liking, just add a tablespoon or so, more mayo. Tweak until you like the taste. For these tacos this aioli provides a big punch of flavor so I like mine very lime-forward and very spicy!

Assembly:

Remove your fishless filets from the oven and slice into 1/2” strips.

Onto your taco shell of choice, layer your cabbage, fish, tomato, avocado (and anything else you like) and drizzle with the aioli you just made!

Garnish with fresh herbs like cilantro, parsley or even dill!

Here’s a taco shell tip from Sarah: Can’t decide between hard and soft tacos? Drape your soft shells over the grates/rails of a hot oven and let them “crisp up” for about 4 minutes and boom, best of both worlds.

Easy Vegan Olive and Roasted Red Pepper Muffuletta

This easy Muffuletta is a plant-based twist on a popular and traditional New Orleans sandwich! Typically made on a round Sicilian sesame bread bun it’s filled with meat, cheese, and the iconic olive spread! Our version uses roasted red pepper, and vegan deli slices in place of cold-cuts! With all of the flavor packed into this little sandwich this is a dish that you could absolutely serve a non-plant based crew!

Weekday, summer, nights call for easy dinners at my house…and bonus if it’s also a recipe where I don’t need to turn on the stovetop or the oven! And, these Easy Vegan Olive and Roasted Red Pepper Muffulettas fit the bill perfectly. Traditionally this Italian-American dish only uses meat, cheese, and olive spread but I also happen to like spinach and tomato…so my version includes those as well. If you’ve got a pallet that craves salty, briny, and vinegary flavors you are sure to love these olive infused sandwiches. Admittedly, they can be a little messy to eat, but I promise they are worth every sloppy bite!

What you are going to need to buy:

Rolls (Don’t overthink this. Use what you like…with one exception, do not use hamburger buns!)

Roasted Red Peppers (Roast your own, or buy them in a jar)

Tomato

Spinach

Green Olives

Kalamata Black Olives

Minced Garlic - (we like these jarred options from Spice World!)  

Olive Oil

Vegan Cheese Slices (We like Follow Your Heart vegan Provolone Slices)

Vegan Deli Slices (We like Field Roast Smoked Tomato Slices and Tofurky Original Oven Roasted Slices)
 

What you are going to need to do:

First things first, I should confess that this recipe is super-easy…like you probably don’t really even need written directions to make it, but here we are…

To begin, you will want to finely chop a handful of green olives (The ones stuffed with pimento are my favorite for this) as well as a handful of black, kalamata olives.

*A note about olives…from someone who is a little bit of an olive snob. Try, as much as you are able, to stay away from canned olives. Opt for the fresh or jarred option, if you can. trust me, your taste buds will tank you for it.)

To the olive mixture add a drizzle of olive oil and minced garlic, to taste. Using the back of a fork, work the mixture by hand, mashing the olives and garlic into the oil, until it becomes slightly paste-like. You do still want the chucks of olives to be somewhat discernible but also need to be able to spread it onto the rolls.

From here, It’s just assembly. I started with a layer of spinach, followed by my roasted red pepper and my deli slices. I then added two slices of cheese and the tomato. On the top side of the bun, spread a generous amount of the olive mixture and top your muffuletta.

To serve, with a sharp, serrated knife, cut into halves or quarters.

BBQ Cauliflower Chick'n Wings with Easy Vegan Cabbage Coleslaw

Let’s talk about a serious veggie glow-up! If it’s not cauliflower, then I don’t know what it is…traditionally mushy and steamed this veggie had a reputation of being plain, pale, bland. Not anymore!

It’s 2021 and all the carbs and protein you love seems to have been replaced by cauliflower. Naturally high in fiber and B-vitamins, it’s a great option for vegetarians and vegans who are concerned about getting enough B12. Not to mention that for the caloric count you can eat a plateful of these wings for the same as just a handful of traditional chicken wings. The perfect summer BBQ meal, this tasty dish is easy to make and easy to finish.

What you are going to need to buy:

Head of Cauliflower

BBQ Sauce – (we made our own, but store-bought works, too)

Bread Crumbs

Large Ziplock Bags

Shredded Cabbage or Slaw Salad

Simple Slaw Dressing – (again, we made our own but store-bought works, too)

Blue Cheese – (we used Kite Hill Foods, Vegan Chive Cheese Spread in its place)

What you are going to need to do:

Preheat oven to 350

Breakdown your cauliflower into large, “wing-sized” florets, discarding stems. (*Note: you can always use smaller pieces for kiddos)

Rinse and dry the cauliflower pieces.

Place pieces into the ZipLock bag with enough BBQ Sauce to make sure that they all get an even coat but not so much that it's runny or there is a lot of extra sauce in the bag. This really is going to depend on the sauce you are using. For a medium head of cauliflower start with one cup. You can always add more if it seems too dry.

Once all the pieces are coated, transfer the cauliflower to a large mixing bowl and sprinkle with breadcrumbs, stirring, gently to coat. The idea is to have the breadcrumbs stick to and slightly incorporate into the BBQ sauce so you get that nice "breaded" texture when they bake.

On a foil-lined baking sheet, that has been sprayed with a non-stick cooking spray, gently turn out all of the coated cauliflower pieces, making sure that they are not touching each other.

If you have extra sauce/crumb mixture in the bottom of the bowl, you can gently spoon it over the tops of the pieces that seem a little dry.

Bake at 350 for about 20 minutes. (This can vary depending on the size of your pieces) Checking occasionally to turn the baking sheet in the oven so that the pieces in the back do not cook too quickly or burn.

About halfway through cooking, you can use a spoon or BBQ brush to wash the tops of the pieces with one more coat of BBQ sauce.

Once finished baking, the cauliflower should be easy to pierce with a fork.

Let stand for 2-3 minutes on the baking sheet after removing from the oven, before plating. Top with blue cheese or, like we prefer Kite Hill Foods, vegan chive spread, and serve with coleslaw.

What’s in our Vegan BBQ Sauce?

Ketchup

Mustard

Brown Sugar

Worcestershire Sauce

White Vinegar

Onion Powder

Chili Spice

Salt & Pepper

What’s in our Vegan Coleslaw Dressing?

Vegan Mayo

Sugar

Minced Garlic

Lime Juice

White Vinegar

Knock Off Starbucks Egg Bites with JustEgg (Vegan)

I have been intrigued with the egg bites from a (ahem) certain national coffee chain for quite some time and this past weekend I finally got around to trying my hand at making a vegan version of this cult-classic breakfast on the go! Bonus: My at home version didn’t cost $5 for only two…and I didn’t need to get out of my PJ’s. Win, win.

Full disclosure: I have never has the st*rbucks version but I can't imagine that they could be any better than this! These have mushroom, tomato, and feta (yes, leftover from the kebobs from last night...) But I think that;s part of what makes this recipe so great! You can customize it for your own tastes, or even make a couple of versions! So quick and easy and the texture was perfect!

What you are going to need to buy:

Just Egg, the liquid. It can typically be found right by the eggs in the cold case at the grocery store. There really isn’t a substitute for this…if you want “eggs” that actually taste like the real thing, just try Just Egg. You’ll thank me later.

Sour Cream - (I’m a pretty die-hard Tofutti fan, so that’s what I always use!)

Salt and Pepper, to taste

Optional Add Ins: For this recipe I used mushrooms, Roasted Tomatoes, Vegan Feta and some leftover pesto.

That’s it! Crazy, I know!

What you are going to need to do:

Preheat oven to 350.

In a medium glass bowl whisk together one cup of JustEgg and 1/4 cup of Tofutti Sour Cream.

Add a pinch of salt and pepper, to taste, and add in your favorite breakfast add ins. Try to get as much moisture from the add ins as you can so that your egg bites don’t become soggy. I pressed my tomatoes and mushrooms between paper towels before adding them.

Spray a medium muffin tin with a cooking spray and fill each section half-full with the batter. Don’t over-fill.

You can also use a mini-muffin tin but your cooking time may decrease.

Bake for 15-17 minutes or until center is set. Let cool in the tin for 1-2 minutes.

Serve garnished with fresh herbs, like chives!

This recipe should make 6-7 medium Egg Bites.

Slow Roasted Hasselback Butternut Squash

I know squash is something. that a lot of people think about for Fall but Summer it’s the perfect time to start collecting and testing all of your harvest and squash recipes for the season and this Slow Roasted Hasselback Butternut Squash with a Sweet and Spicy Ginger Maple Glaze should absolutely be added to the list!

Okay, cards on the table…this is an adaptation of Chris Morocco’s 2016 Squash Hasselback recipe! (And if you know me, you know what a fan I am… of Chris, and of squash…not so much of 2016.) It’s also not a 30-Minute Meal. This dish takes some time! The good news? It’s actually perfect for entertaining! Nothing about this recipe is hard to make…if you can use a vegetable peeler, reduce some glaze on the stovetop and have a little patience, this dish will reward you and your guests with an amazing tasting side dish that looks five-star, for sure!

What you are going to need to buy:

Small to Medium Butternut Squash - (The size really depends on how many people you are looking to feed and the recipe can be adapted to a larger squash for Holiday crowds.)

1/2 sweet, yellow onion, small, diced fine

Minced Garlic - (Again, as always…we use the jarred kind from Spice World!)  

Olive Oil

Salt and Pepper

Powdered Ginger

Vinegar (Apple Cider or Rice Wine)

Maple Syrup - (The real stuff, not pancake syrup)

Hot Sauce or Red Pepper Flakes/Your favorite spicy seasoning

Fresh Rosemary and Sage

What you are going to need to do:

To start, preheat your oven to 400 degrees

With a heavy, sharp, chef’s knife cut your squash in half, lengthwise, taking extra care with the stem. (The stem is super dense and can be difficult to cut through. Be careful! Do not cut yourself! If you’re not too concerned with magazine style photo ops then you can always cut the stem off and just slice the squash in half lengthwise.)

After you have bisected your butternut, using a good quality vegetable peeler, remove the skin from the outside of the squash.

Lightly oil, salt and pepper the exterior and inside of the squash and place cut side down on a roasting rack.

Bake for about 15 minutes, or until for tender.

Remove the fork tender squash from the oven and with a sharp chef’s knife cut 1/4” horizontal slits into the squash, being careful to slice as deep as possible without cutting all the way through. (If you slice all the way down to where your knife hits the baking sheet then your squash will have a hard time maintaining its shape.)

Return the squash to the oven for approximately 10 minutes while you make your glaze.

In a saucepan, over medium heat sauté diced onion and garlic until translucent.

Add an additional teaspoon of olive oil, 1/3 cup of maple syrup, 1 tablespoon of vinegar, 1 teaspoon of powdered ginger, and desired hot sauce or red pepper seasoning, to taste. (For my glaze, I used 2 tablespoons of one my favorites, Pickapeppa Sauce)

Cook glaze over medium heat until it begins to thicken and boil and is just thick enough to coat the back of a spoon. Reduce to low heat to keep glaze warm.

Baste the butternut squash liberally, every ten minutes with the glaze. Each time that glaze is added, remove any extra glaze that accumulates or pools on the baking dish that begins to brown or burn too quickly. Repeat glaze process 4 additional times.

On the 4th and final time that you are glazing the squash, nestle fresh sage leaves between some the slices and sprinkle finely chopped rosemary on the top. Bake for a final 10 minutes.

Remove from oven and brush one final time with glaze. Any glaze that is left can be poured onto serving dish and the squash allowed to rest in the mixture for serving. Garnish with fresh herbs, if desired.

Mediterranean Kabobs with Fresh Pesto and Fluffy Couscous (Just 10 Ingredients)

Need a dish that cooks up quick, tastes amazing, and looks super impressive on the plate? These mediterranean inspired kabobs with fresh pesto, served over fluffy couscous are it! And, no...you don’t need a grill to make a great kabob! These cooked up, quick and easy, in the oven on 400 for about 15 minutes...the whole meal is on the table in less than 30 minutes!

I love couscous…that is no secret! If you are a long-time reader you know that I make it all the time! It cooks up in the same amount of time as most rice or noodles, is so versatile that you can serve it with almost any style of food, and it’s super affordable! Plus: If you are trying to impress someone (wink, wink) it looks and sounds way more fancy than it really is!

What you are going to need to buy:

Couscous - (Here’s my secret! I typically buy the boxed stuff and my favorite brand happens to be THESE from from the brand Near East)

Butter - (I love this plant based butter from Earth Balance)

Minced Garlic - (we like these jarred options from Spice World!)  

Vegetables for the Kabobs - (This recipe is simple, tomatoes and mushrooms, but really you can use whatever veg you like!)

Feta - (the block Feta from Violife is amazing and great for this recipe because you can cut it into big chunks!)

Basil - (about 1 cup of leaves)

Olive Oil

Lemon Juice

Salt & Pepper, to taste

What you are going to need to do:

Preheat your oven to 400 degrees.

If you are using wood kabob sticks, make sure to soak them in water…you can do this while you make the pesto.

For this small amount of pesto I don’t bother getting out the blender but if you have a little food chopper, that could be handy! Chop your basil into very small pieces! This might take a few passes, if you are doing it by hand.

To the chopped basil, add olive oil, minced garlic, pinch of salt, and a squeeze of lemon juice. You can adjust to your own taste. I like mine a little more on the lemon-forward side. Make as much or as little as you like. If you make too much, it will keep in the fridge and you can put it on…almost everything. Moral: there is never too much pesto!

Assemble the Kabobs

This isn’t hard…as long as your kabob sticks have been soaking for 5 minutes or so…

Arrange your veg onto the kabob sticks and try not to overcrowd or some things might not cook evenly. Try to think about the kinds of veg you have and how slow or how quickly they cook! This mushroom and tomato combo is great because they are both done at about the same time. Onions would also have been good! Something like potatoes are going to take more time…

Place on a baking sheet or straight on the grates of your oven, your preference! If you do go straight onto the oven rack, place the baking sheet below to catch drips!

These are going to cook fir about 15 minutes at 400…and will need to be gently turned every 4-5 minutes so nothing sticks.

In the meantime…let’s make some couscous.

It’s pretty straight forward and I would say that you can prepare per your box’s instructions with TWO EXCEPTIONS! The trick to really flavorful couscous is to toast it before cooking! If you’ve been here awhile you’ll be familiar with this but if not…(See Below)

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.

I also always add about a tablespoon of butter, at the very end and stir into the cooked couscous.

Serving!

The service of this dish is really what takes these humble ingredients and turns them into something special.

After the kabobs come out of the oven, slide a piece of feta onto each end of the kabob stick and place on top of a bed of the couscous.

Brush the kabobs with the pesto mixture and enjoy!

Southern Style, Mushroom, Pulled Pork Sandwiches with Vegan Slaw

Remember 20 years ago before vegan food got cool? Before we had fake burgers and pea protein, and seitan at our fingertips in our local grocery stores? Back then, we ate, um…mushrooms, and we ate a lot of them! These Mushroom Pulled Pork Sandwiches are the perfect summer cook-out or picnic food…made with love and just a little sprinkle of nostalgia for the simple plant-based recipes that got me into this lifestyle to begin with!

I have had an awful lot of requests for this recipe after posting it last week as what we enjoyed for our Memorial Day festivities! If I’m honest, this is another one of those recipes that I feel a little guilty calling a “recipe” because it’s so simple…I’m sure we could have some heated debate over sauce and slaw but I’ll share with you how I made mine and you can always customize it to your own tastes when you make it at home! (And you SHOULD make it at home because, YUM!)

What you are going to need to buy:

Mushrooms! - (figure on 6oz of mushrooms, per serving!)

(Ok, listen, friends! I know there are a lot of fancy mushrooms on the market these days but for this recipe I just used what my local Publix had on sale, which was, plain, ol’ white mushrooms!)

Liquid Smoke

Minced Garlic - (we like these jarred options from Spice World!)

BBQ Sauce - (Buy or make your own!)  

Cole Slaw Mix (this is another reason why this recipe is so easy…I simple bought the pre-shredded slaw mix from the produce section and made my own dressing!)

Vegan Mayo - I have really been into the egg-free option that Hellman's has these days!)

White Wine Vinegar

Maple Syrup

Mustard

Salt & Pepper, to taste

Burger Buns (Sara Lee has great dairy-free options)

What you are going to need to do:

The main part of this recipe and, dare I say, the only really skill needed to make it much of a success is slicing the mushrooms! I order for this recipe to really mimic the texture of pulled pork you want to slice your mushrooms as thin as possible.

I actually bough the pre-sliced white mushrooms and then took the individual slices and cut them into tiny “sticks” - think like the thickness of a tine on a fork. It takes a bit of time, but it’s worth it…and it’s still less time than the 8 hours it takes to make traditional pulled pork!

Once your mushrooms are all sliced, we are going to saute them in a medium skillet, with minced garlic and a few splashes of liquid smoke until they are cooked down and soft.

Be careful here! Because you cut them so thin, you’ll need to be a little on the gentle side when stiring them in the pan!

Once the mushrooms are cooked, simply add your favorite bbq sauce and let simmer for another 2 minutes. Be careful not to burn the sauce.

Onto the Coleslaw!

In my world, there is simply no other way to eat this sandwich than with it being topped with slaw!

Like i said, above, I buy the prepackaged coleslaw mix that has the shredded cabbage and carrots all ready to go, but feel free to shred your own!

For the dressing we are going to mix:

1 cup of vegan mayo

1 tablespoon of white wine vinegar

1-2 tablespoons of mustard, depending on how much you like mustard

1 tablespoon of maple syrup

Salt and pepper, to taste.

In my experience this is going to make enough dressing for one bag of coleslaw…(4 servings)

Toss your shredded cabbage and carrots with the slaw dressing and park in the fridge for 20 minutes or so! You can even make this the night before!

The Assembly!

Bun

Mushroom “Pulled Pork”

Coleslaw

Bun.

It really is that easy! Some people I know top theirs with potato chips, fresh sliced or caramelized onions, melted cheese, homemade pickles, and even pickled jalapeños! We served them with some grilled street corn and baked beans! Does it get any more “summer” than that?

Enjoy!

Creamy Mocha Date Hazelnut Spread

Homemade Creamy Mocha Date Hazelnut spread for the win! Bonus...technically, it can be made Raw Vegan so, even better. Shout out to Publix for having these beautiful Raspberries but you could serve it with any fruit you like…or just eat it right out of the mason jar you store it in! No judgement here.

I hesitate to call this homemade Nutella or “Healthy Nutella” because it has a flavor all it's own and I will admit that it’s not as sweet as the original but with only 6 ingredients and zero added processed sugar...let's just say I feel a lot better about having this than the jarred stuff!

Note: You’re going to need a high powered blender for this recipe. Not a stick blender. Not a hand mixer. Not a food processor…a blender! I don’t normally dictate hardware in my recipes but you’re essentially making nut butter and neither hazelnuts nor dates are cheap! I don’t want anyone to buy these ingredients and not be able to actually make the recipe in the end…

What you are going to need to buy:

Hazelnuts (I used 2 cups)

Dates (one medium container, about 10-12 ounces)

Cocoa powder, to taste (I used about 1/3 cup)

Maple Syrup

Vanilla

Salt, to taste (I used 1/2 teaspoon)

Water

What you are going to need to do:

This recipe is really more about processing and assembly than cooking but to begin you need to preheat your over to 400 degrees. If you want this recipe to be officially “Raw Vegan” you don’t have to toast your hazelnuts of your dates and can skip this step…but the flavor is much better, in my opinion, if you toast them.

Spread your hazelnuts and dates onto a baking sheet and roast on 400 degrees for about 10 minutes. Be careful that they do not start to smell burned.

Allow to cool on stove-top 1-2 minutes. Pour hazelnuts into blend and pulse to chop until fine. Blend hazelnuts on medium high until they release their oil and a “butter” texture starts to form. If the mixture feels too dry to the blades get stuck add 2 tablespoon of maple syrup and 2 tablespoon of water.

Finely chop the dates into small pieces and once the hazelnuts start to become creamy, add the chopped dates, along with another 1/2 cup of water and the cocoa powder and salt.

Blend on high until well incorporated and creamy.

If you want your spread to be sweeter, add more maple syrup. Need more Mocha flavor…add a bit more cocoa and water. Continue to blend, taste, and tweak until you get the desired taste and texture that you like.

I ended up using, probably 1/4 cup of Maple Syrup and 1 cup of water, total to get both the taste and the texture I was looking for.

Store in a glass jar, and refrigerate.

Enjoy!

Impossible Vegan Big Mac with Homemade Special Sauce

Two all beef patties, special sauce, lettuce cheese, pickles, onions…all on a sesame seed bun! Who else remembers that little McD’s jingle from the late 80’s? Although it’s been two decades since I’ve had a Big Mac I can still remember the first one that I ate…on a Saturday morning, with my dad and my brother circa 1990…but let’s be real, all we really wanted to do was play on the playground!

There isn’t too much to this recipe to be honest. Fry up a couple of vegan burgers, make some special sauce, chop some veg and assemble! I only have a couple of tricks!

• If you want to actually do that whole double stack, like a traditional big mac…make your patties really thin! (But, honestly…they would be just as good as just a single regular burger)

• Sometimes vegan cheese can take a little longer to melt so make sure to put in onto the top of your burgers as soon as you flip them!

• Just a little splash of liquid smoke and some minced garlic in the pan when you fry your burgers will make all the difference in the flavor profile!

What you are going to need to buy:

Impossible Burger from Impossible Foods

Liquid Smoke

Vegan Mayo - (We like THIS ONE from Hellman’s…who knew?)

Ketchup

Mustard

Relish, chopped fine

American Cheese - (love THESE SLICES from Follow Your Heart)

Minced Garlic - (we like these jarred options from Spice World!)  

White Onion

Onion Powder

Vinegar

Pickles

Lettuce

Salt & Pepper, to taste

Burger Buns

What you are going to need to do:

You can either buy the individual Impossible Burger patties or the block “ground beef.” Season with salt and pepper and a little liquid smoke.

Fry your burgers in a non-stick skillet on medium heat. Depending on size of the burgers they should take about 2 minutes per side.

To make the sauce:

1/3 cup of Mayo
3 tablespoons of Ketchup
1 tablespoon of Mustard
2 tablespoons of relish
1/2 teaspoon of minced garlic plus a splash of the oil/juice that the garlic is packed in
Onion Powder, salt and pepper, to taste.

Note: Depending on how you like your sauce you can also add a splash of vinegar and some white sugar. I preferred to add a bit more relish if I wanted it more sweet or a bit more mustard if I wanted it more tangy!

Chop Lettuce.
Dice Onions.

Assemble and Enjoy!

Mom's Burrito Pie (Deep Dish Mexican Pizza!)

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!

Creamy Hummus Pasta with Roasted Red Tomatoes (Lucky Left Overs Series)

Remember when I told you a couple of days ago that I was working on another recipe to use up the rest of that homemade hummus and pesto that we made for our zucchini fries? Well, friends…here it is! This Creamy Hummus Pasta with Roasted Red Tomatoes is just about the simplest dish to whip up but I promise your taste buds will thank you!

When you live alone and cook for guests mostly on the weekends, your mid-week fridge can often end up filled with the odds and ends from dishes gone-by! This pasta dish is not only great because it uses up your leftover hummus but also because it really does take less than 15 minutes to throw together…and bonus, you can always use a tub of store-bought hummus if you have to!

What you are going to need to buy:

Hummus, about 2 cups (for 2-3 servings) - CLICK HERE for the recipe that this recipe uses!

Sundried tomatoes, 1/2 cup - (we like the California SunDry Tomatoes that come in a jar! Plus, they keep in the fridge forever!

Cherry or grape tomatoes, cut in half, 7 or so, per serving

Lemon Juice

Salt and Pepper

Pasta of your choice

What you are going to need to do:

Preheat over to 415 degrees.

Cut your tomatoes in half and sprinkle with salt.

Place tomatoes on a baking tray with a silicone mat or lined with baking paper and roast for 12 minutes, flipping half-way through.

Cook your pasta, per the package directions, in salted water until tender.

Drain pasta, but reserve 1/2 cup of pasta water.

Gently stir in the hummus, the sundried tomatoes, and 1 tablespoon of lemon juice, adding the pasta water, as necessary, until the hummus coats the pasta with an “alfredo” like consistency. Note: You may not use all the pasta water and that’s okay.

Gently scoop the roasted tomatoes from the baking tray and fold them into the pasta.

Salt and pepper, to taste.

Drizzle with 1-2 tablespoons of the oil that the sundried tomatoes are packed in onto the top of the pasta before serving and garnish with fresh herbs.

See, I told you it was easy! In all likelihood, it took me longer to type up this post than it will for you to make this dish!

Enjoy!

Crispy Smashed Potatoes and Roasted Artichokes with a Spicy Pistachio Berry Chutney

It’s hard to explain just how good this dish really is. I know…I know what you’re thinking. Just by reading the name of this recipe you are already suspicious, but trust me! The variety of flavors and textures come together to create the perfect side dish for summer entertaining and BONUS: it ends up looking way, way, more fancy than it actually is, and so do you, by association.

Oh, potatoes…how we love thee: fried, mashed, and in this case, smashed. But, all potatoes are not created equal and for this recipe you are going to want to look for a nice baby potato that is pretty uniform in size and shape and that isn’t waxy. The goal is for the exterior to get good and crispy while the inside maintains a soft and creamy texture. This recipe does have a couple steps, but nothing about it is difficult. Start to finish you’re still looking at about 30-35 minutes.

What you are going to need to buy:

Small Baby Potatoes. (My favorites for this recipe are Baby Honey Golds)

Veggie Stock or Bouillon – (I like the “Not Beef Bouillon” by Edward and Sons)

Olive Oil  

Artichoke Hearts (One can, halves or quarters)

Minced Garlic - (we like these jarred options from Spice World!)  

Small Onion, diced

Salt

Paprika

Chili Powder

Agave Syrup (or you can substitute Maple Syrup or even brown sugar, if you prefer)

Pistachios, half cup, lightly chopped (or you can substitute walnuts or pecans)

Handful of black berries (or you can substitute raisins, dried cranberries, or even cherries)

Fresh Herbs (I used rosemary and basil but parsley or mint would also work well)

Sour Cream (Non-Dairy, or otherwise - of course by now you know I’m a Tofutti gal!)

 

What you are going to need to do:

To begin, in a medium sized pot cover your baby potatoes with water or stock and bring to a boil. Depending on the size of your potatoes they will need to boil for 5-8 minutes until they are “fork tender.”

Drain and let sit for 1-2 minutes to make sure that all of the water has drained/evaporated off. The more the dry the potatoes are at this point, the better that they will crisp up in the oven when we smash and bake them.

Preheat your over to 425. At this point, if your artichokes are not cut into quarters, quickly drain them and chop them to size, retaining about 2-3 tablespoons of the brine that they are packed in.

Transfer the potatoes and the artichokes to a heavy bottomed baking sheet and using the bottom of a mug or measuring cup, gently smash each small potato until it cracks. Remember that these are “smashed” potatoes, not mashed…Don’t get too crazy, here! Drizzle liberty with olive oil and salt, making sure that all of the cracks and crevices in the potatoes get a little oil to ensure good browning and crispiness.

Bake for about 15-20 minutes, checking halfway through. Optionally, you may flip the potatoes halfway through for browning on both sides. Do this gently, or the “smashed” bits may fall apart.

While the potatoes are crisping up in the over we need to make the chutney. Is chutney really the right word for this…maybe not, but once you taste how good it is…you won’t care!

In a medium saucepan toast your Pistachios on medium heat until they have taken on a little color and become fragrant. Add to the toasted nuts 2-3 tablespoons of olive oil, the small diced onion and 2 cloves of mined garlic. Saute’ until the onions are soft and translucent. Keep an eye on this! Do not burn your garlic.

Add in the reserved couple of tablespoons of the artichoke brine, paprika and and chili powder (to taste…but really don’t be a wimp!) and the Agave syrup, or your preferred sweetener, about 1 tablespoon.

Dice your berries (or preferred fruit) into small pieces and, after turning off the heat, add the fruit and stir well to incorporate. The residual heat will cook/warm/break down the berries, but we don’t want them to totally dissolve into the sauce. Stir occasionally. Taste for seasoning and add more spice or more sweetener depending on your liking.

Check on your potatoes. If golden and crispy on both sides, remove from oven and let sit on the pan for 1 minute.

To serve: Spread a thin layer of sour cream (Obviously, we used vegan sour cream) but use what you like…to a plate or serving dish. Arrange smashed potatoes and artichokes on top of the sour cream and drizzle with chutney. Garnish with fresh herbs or your choice!

Enjoy!

Impossible Cheeseburger Soup with Homemade Dairy Free Cheese Sauce

Another recipe that I probably would never have been exposed to had I not lived up in Ohio’s Amish Country for a decade or so is Cheeseburger Soup! I have re-worked the traditional “meat and potatoes” version into a glorious bowl of plant-based goodness. Part soup, part stew, part casserole, to be honest, this easy dish is a great way to clean out that crisper drawer at the end of the week and will totally become a family favorite, I promise!

Remember last week when we made that dairy and cashew-free cheese sauce for our Wednesday night nachos? And…remember when I told you not to worry about making more that your nachos required because it totally keeps in the fridge and reheats PLUS you’ll use it for EVERYTHING! Well, here is one more yummy recipe to help use up the leftovers (like you need help…)

If you missed the post for the cheese sauce CLICK HERE!

What you are going to need to buy:

Potatoes, cubed or cut into 1/2 inch pieces (about 1.5 cups)

One large Onion, diced

Carrots, diced (about 1 cup)

Minced Garlic - (we like these jarred options from Spice World!)

Impossible Ground (or your favorite plant based crumbles)

Liquid Smoke  

Butter - (We love THIS ONE from Earth Balance)

Veggie Stock or Veggie Bouillon Cubes

Noodles - (Corkscrews work great for this soup but anything small and spoon sized will work)

Onion Powder

Salt & Pepper

Veggie Cheddar Shreds - (the ones pictures here happen to be from Follow Your Heart)

Diced Tomatoes

Fresh Herbs, for garnish (we used chives)

What you are going to need to do:

First things first…if you haven’t made the Cashew Free Vegan Cheese Sauce…pop on over to that recipe and give it a shot. You will not be sorry!

Onto the soup:

The idea behind this soup is that it incorporates all the flavors that you’d find in your favorite cheeseburger!

In a stock pot, on medium/low melt 3 tablespoons of butter and once it’s melted and starts to bubble, sprinkle 2 tablespoons of flour on top. (Hint: we’re making a roux…) With a whisk, mix the flour and butter for 60-90 seconds, and gently start to add in the veggie stock, (about 4 cups) while continuing to whisk to avoid lumps. Let this soup base come to a boil and then reduce heat to maintain a simmer.

At this point you’ll want to add two cups of the cheese sauce (if you just made it fresh it will quickly incorporate into the stock, but if you’ve had it in the fridge it will need to re-melt. Not to worry, just dump it in the warm broth. It will slowly melt into the rest of the liquid. Try not to let the mixture boil at this point, just simmer.

Now, we are going to cook up a package of ground from Impossible Foods in a skillet, set to medium. I like to add a splash of Liquid Smoke and some minced garlic, salt and pepper, but feel free to season to your own taste. - We’re looking for nice hearty chunks so be careful not to break it up too much. Little 1” bites are perfect.

When the Impossible Ground is finished remove to a separate bowl or even a square of tin foil. To the pan where you cooked the ground add a tablespoon of butter and saute your onions, potatoes, and carrots until the veggies are soft and the potatoes have picked up a bit of crispy color on the outside. Add 2 tablespoons of minced garlic and cook another 1-2 minutes.

Back to the stock: Once the cheese has melted into the stock you can add your noodles. Check your package for portions but the equivalent of 2 portions worth should be just about right. Remember we’ve got a lot of other stuff going in this soup.

Cook the noodles in the cheese broth until tender.

Add in the veggies and the Impossible ground.

Taste for seasoning. Add Onion powder, salt and pepper, to taste. (it will likely need all 3)

Garnish with diced tomatoes, some veggie cheddar shreds, and fresh herbs!

A note about portions: With using an entire package of Impossible Ground and 3-4 cups of stock plus 2 cups of cheese sauce this will make 4 hearty servings…but this recipe is easy to cut down if you’re only cooking for one of two! (May know a little something about that!) You can always add a bit more broth once all the components are added if necessary! And, if your soup seem a bit too “soupy” - not to worry, dunking some nice, crusty bread in the broth, is maybe the best part!

Crispy Vegan "Carrot-Bacon" Wrapped Dates Stuffed with Feta

Want to try a recipe that seems like it should be bad for you…but really isn’t? These little Crispy Vegan "Carrot-Bacon" Wrapped Dates Stuffed with Feta are sweet, salty, creamy and decadent without much of the guilt of the traditional appetizer. Perfect for a party or as a tapas plate to enjoy with your pre-dinner drinks, even your non-veggie friends will love them!

This recipe isn’t hard, in fact…it’s another one of those dishes that almost seems too simple to really dedicate an entire blog post to BUT I got such a good response over on the Plant Based Ginger IG account about these that I thought I would share some of my tips on how I make mine!

What you are going to need to buy:

Whole Dates, buying the pitted ones is easier but I personally think that the ones with the pits are sweeter. (I have NO proof of this, only a personal theory. Pick your battle.) Either way you’re going to need to get your hands on some dates sans the pits.

Carrots, the biggest and fattest you can find.

Your Dairy Free cheese of choice. (I love the Block Feta from Violife and that’s what I always use for this recipe!

Liquid Smoke

Minced Garlic - (we like these jarred options from Spice World!)  

Maple Syrup - (The good stuff, not pancake syrup.)

Garlic Powder, Paprika, Onion Powder

Salt & Pepper

Chives (Optional)

What you are going to need to do:

If you’re reading this blog, I am going to assume that you probably already do a fair amount of plant-based cooking, and may have already heard of this carrot-bacon craze. If you have a preferred concoction that goes into making your carrot bacon…do that (and you can probably just make like a 80’s choose your own adventure book, and skip to the end for the “tips” I have about making this recipe in general.)

For the Carrot Bacon:

Using a mandolin or a veggie peeler slice your carrots into long thin strips/ribbons. If your carrots are pretty skinny, like only an inch or so you may want to budget two carrot ribbons for each date because they shrink up a lot. Otherwise, one ribbon per date will be fine.

Into a zip-top baggie that is large enough to hold your ribbons add 1 -2 tablespoons of Liquid Smoke, 1-2 tablespoons of Maple Syrup and 1/2 teaspoon each of the spices.

Let the carrot ribbons marinate for anywhere from 10-30 minutes.

Preheat your oven to 375 degrees.

On a baking tray lay out your carrot ribbons and place them in the oven to crisp up for 10 minutes. (Keep an eye on them, flipping after 7-8 minutes. You can also baste the reverse side with the leftover marinade when you flip them.

After 10 minutes your carrot bacon will be soft, but still floppy enough that you can roll/wrap it around the dates. This is the goal. If you get it too crisp in the beginning you won’t be able to wrap them.

Remove from oven and let sit for 1 -2 minutes until cool enough to handle.

The Assembly:

Cut chunks of the feta cheese to fit inside of your dates, place them inside, and pinch to close. It’s okay if they don’t close entirely.

Wrap the dates with the carrot-bacon ribbons and return to the baking sheet.

Baste with the remaining marinade and return to the oven for another 10 minutes.

You can turn on your boiler for the last 1-2 minutes to get them really good and crisp but make sure to keep an eye on them because the dates can burn pretty quick.

Now, for the TIPS:

If you made the jump down from the first paragraph and skipped the carrot-bacon tutorial…welcome back! I have made this recipe several times now and here are some of the tricks that I have found helped me:

🌿 Use giant carrots...like really the fattest ones you can find. My local Asian Market has the biggest carrots I’ve ever seen!
🌿 Use a mandolin or a peeler because you won't be able to slice the carrots thin enough with a knife. I love my Pampered Chef Simple Slicer. I use it for everything!
🌿 I use the @violife_foods block feta cut into long chunks and I pop them into the freezer for a few minutes so that the cheese doesn’t ooze and spill out before the carrot bacon is crispy.
🌿 Painstakingly garnish with chives if you're desperate to impress the internet! (Or just use a toothpick)

Enjoy!

Baked Oatmeal with Creamy Yogurt and Fresh Summer Berries

One of my absolute favorite breakfast recipes is baked oatmeal. You probably have most (if not all) of the ingredients that you need to make this delicious breakfast in your pantry right now! It’s easy to mix up, hard to mess up, and everyone, even picky eaters, seem to love it!

I had never heard of this dish until I spent several years living up in Ohio’s Amish County where, needless to say, there were not a lot of vegetarian dishes on the menu very often. Brunch potlucks and Saturday morning community breakfasts were always overloaded with bacon and eggs - biscuits and sausage gravy, and casseroles filled with ham but the bright spot in my little plant-based world was always the baked oatmeal! The great part about this dish is that it’s hearty enough to be satisfying and simple enough to make either a vegetarian or vegan option. A crowd-pleaser for sure!

What you are going to need to buy:

Quick Cooking Oats (3 cups )

Brown Sugar - (you can also use coconut sugar) (1 cup)

Baking Powder (2 teaspoons)

Vanilla (1 Tbsp)

Pinch of Salt

Powdered Cinnamon, Nutmeg, Clove - (you can also use pumpkin pie spice) (1 teaspoon each)

2 Eggs - (Or the vegan equivalent such as Just Egg, which is what we used)

Milk - (Substitute your plant based favorite - we like Oat Milk, for this recipe, for obvious reasons! The Vanilla Oat Milk from Rise Brewing is great for baking. (Almond and Cashew also work well) (1 cup)

Butter, melted - (or vegetable oil, vegan spread) (1/2 cup) - (We like Earth Balance)

Yogurt, for topping! (We used this non-dairy option from the Forager Project)

Honey - (or Maple Syrup/Agave)

Fresh Fruit
 

What you are going to need to do:

Okay, here is my disclaimer for this recipe: I know that I always say that I don’t do measurements and 99.9% of the time that is true…but baking is another whole animal. If I’m honest, I don’t do it often. I’m not great at it. (Which may be why I like this recipe, because it’s hard to screw up) Having said that…I did go ahead and offer measured suggestions for this recipe. Happy Baking!

The Baking.

Preheat  over to 350.

In a large bowl combine dry ingredients, oats, sugar, (yes, the sugar is considered “dry” for this recipe), baking powder, salt and spices.

In another bowl beat, by hand, lightly, the eggs and vanilla and then add the milk and the butter or oil. If you’re using the Just Egg, BONUS: no need to beat, just lightly mix to incorporate.

Gently stir the dry ingredients into the wet until well incorporated.

Spoon into a nine inch pan that has been sprayed with baking spray and bake for 30-40 minutes.

Now, the timing on this one can be tricky. Every oven is different. Glass pan vs metal pan, etc. I like to check on mine at the 30 minute mark because you really don’t want to over-bake this dish. The center should be set, but if your toothpick comes out just a little sticky (not runny) you should be okay. In this instance we want the center to set but we are NOT looking for the toothpick to come out too “clean” or dry. The dish will continue to set up a little on the counter after you take it out of the oven.

Let rest 2-3 minutes before serving.

The Toppings.

Many of the Ohio Amish serve this dish, in a bowl, and pour milk over it. (Also, the way that a lot of them eat shortcake) but that’s not really my style. I like the creaminess of yogurt! I also like to mix in just a little honey (or maple/agave syrup for the vegan version) to slightly sweeten the yogurt and loosen it up just a little.

Top with your sweetened yogurt and fresh berries. Red, white, and blue seemed appropriate for Memorial Day, coming up at the end of the month, but use whatever fruit your family likes. In the fall this dish topped with stewed apples is a total game changer. We also love fresh peaches in the summertime!

Homemade Minestrone Soup

I feel like homemade soup sometimes can get a bad wrap…“it takes too long, I don’t know what to put in it, it’s bland, etc…” but this homemade Minestrone Soup is so easy and so flavorful I promise you’ll never want to eat canned soup again!

The weekends see a lot of soup-making at my house! Not only is it easy but it’s the perfect way to use up al of the odds and ends veg that is hanging around the fridge and countertops left over from the rest of the week…and this homemade minestrone soup is no exception! The best part? You can put the leftovers in a glass jar and it will keep in the fridge for a couple weeks, or freeze, for months!

What you are going to need to buy:

Tomatoes (3-4), small, diced - This is honestly the perfect way to get rid of tomatoes that have gone a little squishy in the fridge. As long as they are not moldy, they are going to be just fine for soup.

White or Yellow Onion (1), medium - (Cut into chunks. No need to be too pretty, it’s all going to cook down anyway.

Minced Garlic - (We like the jarred kind from Spice World)

Tomato Paste, 1 tablespoon

Olive Oil

Veggie Broth (2-3 cups) or your favorite veggie bouillon cubes - (we like THESE from Edward & Sons)

White Mushrooms, sliced

Non-Dairy Butter - (We used Earth Balance)

Veggie Stock or Bouillon Cubes - (We used THESE from Edward and Sons)

Roasted veggies of choice, about 3 cups, total (We used baby potatoes, carrots, broccoli, baby corn, and snap peas, but again, use what you’ve got on hand!)

Dry Pasta - 1.5 -2 servings (We like orecchiette for this but any small shell or noodle should do)

Fresh Herbs - (Use what you like, use what you have. We used some rosemary and lots of curly parsley!)

Salt and Pepper, to taste.

Parmesan Cheese for topping - (Our favorite is THIS DAIRY FREE OPTION from Follow Your Heart)

What you are going to need to do:

Start by cutting your tomatoes and onions into 1” pieces - No need to be too pretty, it’s all going to cook down anyway.

In a skillet, over medium heat, stew the tomatoes, onions, and 1-2 tablespoons of garlic until the veg is soft and mushy. (This should take 5-10 minutes)

Once a lot of the liquid has cooked out of the tomatoes and has evaporated, add the tomato paste to the skillet and stir to incorporate. Continue to stir so that the tomato paste cooks, but does not burn for about 90 seconds, to 2 minutes. Mixture will be thick.

Remove from heat and into a soup pot add the stewed mixture, the veggie broth and rosemary (or preferred herbs). Stir and return to stove-top, allowing stock to simmer, but not boil. Cover with a loose lid so that you don’t loose too much to evaporation.

Now, Roast those Veggies!

Cut all your veg into bite size (1/2 to 1 inch) cubes. Making sure everything is roughly the same size allows all the veg to roast at about the same speed. Oil, and sprinkle with salt and pepper.

No leftover veggies and no time to cut and chop? THESE PACKS from Birdseye works just great. Simply dump the frozen veggies on a tray with oil, salt, and pepper, and roast like you would fresh!

Roast at 375 for 20 minutes, checking half-way through to make sure nothing is browning too quickly.

For the last 3-5 minutes of the roast you can turn the oven to a low broil to really make sure you get some nice color on the veggies. Watch this closely! All ovens broil at different rates…and you don’t want them to burn.

Assembly:

At this point, I like to use a stick blender in the stock liquid to bust up any remains of tomato skins, herbs, or large chunks of onions. We are not looking for it all to be super smooth, just not too chunky, so pulsing the stick blender in short bursts works better. You could also transfer and do this in a traditional blender, if you like.

After blended, into the simmering stock, add the pasta, and increase the heat to achieve a low boil. Allow pasta to cook for 8-9 minutes. Add more water, if necessary.

Add in all of the roasted veggies to the pot and like to add a bit more curly parsley at this point.

Simmer another 3-4 minutes. Taste for seasoning. Add salt and pepper, to taste. Serve with more fresh herbs and grated parmesan cheese.

The Ultimate Creamy Pesto with Avocado and Pistachios

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!

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

Pickapeppa Sauce

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!

Fluffy Pear and Pecan Pancakes

We don't have a partridge but we do have pears! These pecan and pear pancakes made with vanilla oat milk from Rise Brewing Company are super easy to make and are the perfect Christmas morning breakfast!

I’ve tried to make a lot of vegan pancakes in my day…a lot! Most aren’t bad…some have been terrible but these, THESE might just be the best that I have ever had! Light and fluffy, the texture is perfect, and with only a handful of ingredients they come together so quick and easy…the best part, no one even needs to know they are dairy free!

What you are going to need to buy:

1.5 cups of Flour

3 teaspoons of Baking Soda

1 teaspoon Salt

3 tablespoons Sugar

1/2 cup of small Pecan pieces

1 and 1/4 cup of Oat Milk - (We love the Vanilla Oat Milk from Rise Brewing)

1 Egg or your favorite vegan Egg Substitute - (We used Just Egg from Just Foods)

2 tablespoons of Olive Oil

1 teaspoon Cinnamon

Diced Pear

1/2 cup Maple Syrup

What you are going to need to do:

In a medium mixing bowl, sift together flour, baking soda, salt, sugar, and cinnamon.

Stir in egg, oil, and oat milk until mixture comes together. If mixture is too dry add a bit more oat milk or and additional teaspoon of just egg.

Do not over mix.

Stir in pecans.

Let mixture set while you dice the pear into small chunks

In a small saucepan, over medium/high heat bring the diced pear and maple syrup to a quick boil, mix, and remove from heat. Stir in a pinch of cinnamon and a pinch of salt.

Heat a lightly oiled pan or griddle over medium heat and cook pancakes until brown on both sides.

Serve warm with your favorite plant based butter and pears drizzled over the top.

Spinach and Mushroom White Lasagna

If you’re looking for a recipe this Holiday for a non-traditional family dinner or need to accommodate dairy free guests this Spinach and Mushroom White Lasagna made with oat milk from the Rise Brewing Company just might be it!

Did someone say carbs? Creamy and delicious, no one will know that this entire dish is dairy free! The best part about this recipe is that it reheats just as well the next day if you have any leftovers…but don’t hold your breath. You can make ahead and assemble the night before, just bring to room temperature before baking.

What you are going to need to buy:

Lasagna Noodles

1 bag (6 oz) Baby Spinach

8 to 10 oz of Baby Bella Mushrooms

Minced Garlic - (We like the jarred kind from Spice World)

Ricotta Cheese - (We used the Dairy Free Ricotta from Tofutti)

Sour Cream - (We used our favorite Dairy Free Version from Tofutti)

Mozzarella Cheese - (We used the Mozzarella Shreds from Follow Your Heart)

8 oz Parmesan Cheese - (We used the Parmesan Shreds, also from Follow Your Heart)

Oat Milk - (We love the Original Oat Milk from Rise Brewing)

1 Egg or your favorite vegan Egg Substitute - (We used Just Egg from Just Foods)

Plant Based Butter - (We used our favorite from Earth Balance)

Flour

Fresh Herbs, Basil, Rosemary and Parsley

Nutmeg

Salt and Pepper

What you are going to need to do:

This lasagna is assembled much like any traditional recipe.

To make the filling…

To begin, slice mushroom and saute in a medium skillet with butter, garlic, salt and pepper. Once Mushrooms are cooked stir in spinach and cook down until spinach has wilted down. Set mixture aside.

In a medium mixing bowl combine ricotta cheese, 4 or 5 oz of mozzarella cheese, 2 oz of Parmesan cheese, your egg, (or egg substitute), chopped herbs, salt and black pepper and mix until smooth.

To make the White Sauce…

In a saucepan over medium/low heat melt 2 tablespoons of butter. After butter is melted but before it begins to brown, reduce heat and sprinkle over 1 heaping tablespoon of flour, whisking until smooth. Cook flour and butter for one minute. Add in 1/4 cup of oat milk and whisk quickly to avoid lumps. Add in an additional 3/4 cup of oat milk and bring mixture to a light boil. After mixture has boiled, reduce heat and stir in 4 oz of Parmesan cheese, salt and pepper, to taste, and a pinch of nutmeg. if mixture is too thin, continue to cook on medium heat until it thickens up to a runny pudding consistency. Remove from heat and cool for 3-4 minutes. Stir in 1/2 cup of sour cream. Check seasoning. Add more salt/pepper/nutmeg if desired.

Boil the lasagna noodles until soft.

The Assembly…

Preheat Oven to 350 degrees.

In a buttered 9 x 9 pan spoon a small amount of the white sauce in the bottom, just to cover.
Add your first layer lasagna noodles, overlapping slighting at the seams. Follow with a layer of the ricotta mixture and top that with 1/3 of the spinach/mushroom mixture. Ladle 1/2 cup of the white sauce over the spinach and mushrooms and top with another layer of noodles.

Repeat 2 more times:

Noodles, Ricotta, Spinach and Mushroom, topped with the white sauce.

Top your 3rd layer with noodles and spoon over remaining white sauce. Top with remaining mozerellla and Parmesan cheese and sprinkle with chopped herbs.

Cover with foil and bake for 25 minutes.

Remove foil and bake for another 15 minutes until cheese on top and golden. You can also switch over the a low broil for this step but watch is closely so that the top doesn’t burn.

Let stand for 10-15 minutes before serving.

Enjoy!