Vegan Creamed Eggs on Sourdough Toast (French Scrambled Eggs)

One of my favorite dishes is creamed eggs on toast! In my book, it’s the perfect, wake up late and make brunch on a lazy weekend breakfast! Unlike traditional scrambled eggs, with creamed eggs there are a few tricks to get small enough curds for that perfect creamy texture. And, yes…despite what the photos may look like, this entire recipe is Vegan!

I’ve been plant-based for 20 years at this point, but make no mistake…I love eggs. Sadly, I find that they don’t love me back, and are a huge source of inflammation in my body, which for me means eczema flair-ups but with Just Egg now I can still enjoy my creamed eggs from time to time! If you’re not a vegan and are making this recipe with regular eggs, all the same techniques apply. Another reason why I love the Just Egg product! They really do cook up just like traditional chicken eggs!

Note: I call this creamed eggs, but there is another recipe that involves taking chopped boiled eggs and serving them over toast with a cheesy cream sauce made with a rue. This is NOT that. Good news, it’s just as good and not near as complicated. This recipe might be more closely compared to french scrambled eggs.

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 creamed 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!)

Olive Oil

Salt and Pepper, to taste

Optional: Avocado, Tomatoes, Fresh Chives

Bread of choice. I used my homemade sourdough and I like how the thick cut crunchy bread stands up to the softness of the eggs.

What you are going to need to do:

This is not a complex recipe. If it were not for just a couple tricks that I have learned and want to share…I would hesitate to even post it!

Tip # 1: Cook on Medium/Low! I’m serious, we are not frying these eggs! Low and slow is THE trick, in my book to a nice silky texture.

In a medium skillet, on medium/low, warm about a teaspoon of olive oil, until it coats the bottom of the pan.

Pour in your liquid eggs.

Place 2-5 dolops of sour cream (about 1 teaspoon each), depending on how many “eggs” you are making into the pan, ontop of the eggs.

With a small silicone spatula or whisk, begin to stir the eggs and sour cream in small circles right away.

Continue to stir for the entire time that the eggs are on the heat.

It’s going to look like nothing is happening but be patient. Eventually your eggs will begin to tighten and thicken up. The constant stirring is what will give you those small delicate curds and keep your eggs creamy.

Add a pinch of salt and pepper, to taste, and continue to stir until your eggs become the texture of thick tapioca. Always remove from the heat earlier than you think you need to…as they will continue to cook off the heat.

Remove from heat and continue to stir for 1 minute.

Serve over toast and garnish with avocado with a squeeze of lime, tomatoes, and fresh chives.

Vegan Spinach Lasagna with Homemade Dairy Free Ricotta

This cold weather is seriously making me crave comfort food. Anyone else? Made with my homemade ricotta, plus some delicious pasta sauce from my new friends over at Otamot, this delicious Vegan Spinach Lasagna totally hit the spot!! Read below for my easy, dairy free, and cashew free ricotta recipe!

My homemade vegan ricotta is so simple and because its made with silken tofu...it's safe for all my friends with nut allergies!

This recipe is for a 9x9 pan of lasagna…but is easily doubled if you want to make a large pan.

What you are going to need to buy:

To make the dairy free ricotta:
16 oz Silken Tofu, drained
3/4 c of Nutritional Yeast
2-3 tablespoons of Minced Garlic
1 tablespoon Lemon Juice
1 tablespoon Salt

To make the Spinach Lasagna:
Vegan Ricotta
Tomato Sauce
1.5 cups spinach, Chopped
1/2 cup Dairy Free Mozzarella
Lasagna Noodles
Dairy Free Parmesan

What you are going to need to do:

Preheat oven to 350 degrees

To make the dairy free ricotta:
Slowly pulse ingredients in a blender until the mixture comes together. Do not over-blend or it will get too runny! You can always finish mixing by hand.

To the ricotta mixture add your spinach and dairy free mozzarella.

To assemble the lasagna:

Cook your noodles based on the packaged instructions.
Add 3 tablespoons of pasta sauce to a 9 x 9 baking dish.
Layer your noodles, ricotta and cheese mixture, and pasta sauce and continue to build the lasagna until 3 layers have been achieved.

Top the final layer with noodles, cover with remaining sauce, and sprinkle with parmesan cheese.

Cover with foil and bake for 35 minutes. Uncover and bake another 10 minutes until bubbling!
Let stand for 10 minutes before serving and enjoy!

Love, Light, and Lentils, my friends!

Hibachi Vegetables with Toasted Couscous and Homemade Yum Yum Sauce

Confession Time: I love hibachi...and I have been craving it for months now so tonight was Hibachi at Home night complete with homemade vegan Yum Yum sauce. I don't love fried rice and at the risk of the wrath of the international food gods for mixing cultures and cuisines...I do love couscous so I had my hibachi veggies over a bed of toasted couscous.

This is a great recipe for a special occasion, or, like a traditional hibachi restaurant, serving a crowd because you can, make a huge batch of the couscous and veggies and then, if you are feeding meat eaters, just cook up some protein separate for them! Fridge to table in just about 30 minutes! Cheers to Publix for their tri-colored carrots...makes for a pretty plate if I do say so myself!

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 - (I used potatoes, carrots, snap peas, green beans, broccoli, green beans and mushrooms…but really use what you love!)

Soy Sauce

Mayo (Vegan)

Ketchup

Apple Cider Vinegar

Maple Syrup

Garlic Powder

Smoked Paprika (or whatever paprika you have on hand)

Salt & Pepper, to taste

What you are going to need to do:

If you want to get this meal on the table quick, then this is a two pot meal. You’ll need a medium saucepan to cook your couscous and a larger skillet to cook the veggies.

Let’s start with the couscous. It’s pretty straight forward and I would say that you can prepare per your box’s instructions with ONE EXCEPTION! 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.

Roasting the vegetables is really more of a timing thing than anything! If you’ve been to a traditional hibachi you’ll remember that they cook things in stages and the same principle works here but unlike a hibachi you probably want to serve your guests a finished plate all at once so you’ll need to stagger your veggies.

In your large skillet, melt a good amount of butter…3 tablespoons, or so, and wait until it is sizzling. Here is a “rough” order of cooking for the veggies that I used:

1. Carrots & Potatoes (They are the most dense and starchy and take the longest.)

2. Mushrooms & Soy Sauce - Don’t add the Soy Sauce right away because you want a little crispness on your potatoes and with too much moisture in the pan they will cook, but not get crispy.

3. Broccoli, Green Beans & Garlic

4. Snap Peas (They go last…they are so delicate they will burn easy, if you are not careful)

Note: Cooking the veggies is cumulative, so you just keep adding to the same skillet until you’ve added everything. This way, they all finish cooking at roughly the same time.

You can make the Yum Yum Sauce while the veggies are cooking: but keep your eye on them, and your couscous so nothing begins to burn.

Making the Yum Yum Sauce

This will be measurements per serving, simply multiply the recipe for the number of people you are cooking for. Combine all ingredients in a bowl. It’s not that precise, to be honest!

1/4 cup of Mayo

1 heaping tablespoon of Ketchup

1 tablespoon of Apple Cider Vinegar

1 teaspoon of Maple Syrup

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt & Pepper, to taste

(If you like a runner “restaraunt style” sauce simply add 1 teaspoon of water at a time until you reach the desired consistency.

Serve the veggies, piled high, on top of a bed of fluffy couscous with your homemade Yum Yum Sauce on the side. Enjoy!

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 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!

Dairy Free Peppermint Cheesecake

I don’t know about you but one of the things that I can’t seem to get enough of at the Holidays is peppermint! This Dairy Free Peppermint Cheesecake made with the Vanilla Oat Milk from the Rise Brewing Company is super easy and great to take along to a family dinner or work party because even your friends who are not dairy free will love it!

I’ve always kinda shied away from cheesecakes at home because they seemed so finicky. Line the pan with foil, bake with a hot water bath, magic spells to chant while it’s cooling so that it (fingers crossed) won’t crack…seemed like too much work BUT this recipe is the opposite of all that. Throw everything in a stand mixer and you’re off to the races! (And, for the record, yes…mine did crack, and it was STILL delicious! Best part of this recipe is that it works just as well if you’re planning to do a traditional cheesecake and are not worried about it being dairy-free.

What you are going to need to buy:

Graham Crackers 10-12, total

2-3 tablespoons Butter - (we used the plant-based butter from Earth Balance)

3/4 cup of Vanilla Oat Milk from the Rise Brewing Company

16 oz Cream Cheese - (we used the vegan cream cheese from Miyoko!)

8 oz Sour Cream - (we love the Tofutti Brand best!)

Egg Substitute (for 3 eggs) - (we used the Just Egg from the Brand Eat Just)

2 1/2 cup Sugar

2 tablespoon Vanilla Extract

1-2 teaspoons Peppermint Extract, depending on your taste.

Pinch of Salt

Red food coloring, optional

What you are going to need to do:

Preheat oven to 350 degrees.

To make the crust: Combine crushed graham crackers and melted butter until a sandy texture is achieved.
using a small glass, or the flat bottom of a measuring cup, press into the bottom of a spring-form pan. Store in fridge until ready to fill with cheesecake mixture to allow butter to firm back up.

In a stand mixture combine room temperature cream cheese, sour cream, and vanilla until soft and well combined.

With mixer on LOW, gradually add the oat milk, sugar, salt, and peppermint extract.

Next, add the “eggs”, gradually making sure everything is well combined. Once combined, beat on high for 1 minute.

At this point, if you are so inclined, you can remove half the batter and add red food coloring to the half that is left in the stand mixer so that you can then swirl the batter in the pan.

Pour batter into the spring form pan and bake for 1 hour, or until center is just set.

Once baking is completed crack the oven door and allow to cool, inside the oven for 1 hour.

Refrigerate 4-5 hours or overnight.

Serve cold, with your favorite non-dairy topping!

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 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!

Leftover Alert: Mashed Potato Cakes with Creamy Dill Sour Cream Sauce

Looking for a way to use up those Thanksgiving Mashed Potatoes? These oven-baked mashed potato cakes with sauteed onions and vegan chorizo from No Evil turned out to be everything you love about mashed potatoes and crispy hash browns all in one dish. Topped with a rich and creamy vegan dill sour cream sauce...they are the perfect Holiday Weekend brunch food! Believe me, you won't be able to eat just one.

Let’s face it! Not all plant-based recipes are always healthy but sometimes you just need some old-fashioned comfort food and these Twice Baked Potato Cakes with Creamy Dill Sour Cream Sauce are just that. A great dish for your weekend brunch or to use up the leftover mashed potatoes. The magic of this recipe is, for sure, the Creamy Dill Sour Cream Sauce…so don’t skip on that part of this delicious dish!

What you are going to need to buy:

Left Over Mashed Potatoes (about 1/2 cup per Potato Cake you want to make!)

Chorizo - (We used the vegan chorizo from No Evil) Sweet Onion

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

Oatmilk - (We used THIS ONE from Rise Brewing)

Minced Garlic - (the best is from Spice World!)  

Fresh Chives

Just Egg, Egg Replacer (just a tablespoon or so for each serving/cake)

Fresh Dill

Sour Cream ( We used this vegan sour cream from our friends over at Tofutti)

Veggie Stock or Bullion Base

Flour

Salt & Pepper, to taste

What you are going to need to do:

Preheat your oven to 400 degrees.

In a small saucepan, saute’ your diced onions in olive oil or vegan butter with garlic until onions are translucent.

Incorporate the sauteed onions and garlic, along with pea-sized pieces of the plant-based chorizo. stir well to combine plus flour and a little egg replacer.

Add your chopped chives, salt and pepper, and additional garlic, to taste. If the mixture is too dry add some vegan cream or your preferred plant-based milk and/or butter.

If the mixture is still too thin, add some more flour.

You need the texture to be dry enough to hold together in cake form while baking. Think cookie dough consistency!

Using a ring mold or cookie cutter form your potato cakes. If you are not too terribly concerned about the looks or shape of the cakes, you can forgo the molds and use a large spoon and mound mixture onto a non-stick baking sheet.

Bake cakes at 400 degrees for about 20 minutes. You want to watch to make sure that they are not browning too quickly. If they do…simply spray a piece on tin foil with non stick cooking spray and gently lay over the top of the cakes!

While the cakes are baking you can make the Creamy Dill Sour Cream Sauce.

Making the Creamy Dill Sour Cream Sauce.

In the pot that you used to saute’ the onions add 2-3 tablespoons of butter and heat on medium/low until melted.

Sprinkle 2 tablespoons of white flour over the butter and whisk to make a roux. Let rue cook for 2-3 minutes. Slowly add 1/2 cup of veggie stock and 1/2 cup of Oat Milk and whisk constantly until the rue is dissolved into the stock. Let the mixture come to back up to a boil and allow to boil for 1 minute to thicken. If the mixture gets too thick you can add a bit more stock.

Remove from heat and let cool for 2-3 minutes. Stir into mixture 4 ounces of sour cream along with 1 tablespoon of chopped, fresh dill, and salt and pepper to taste. The sour cream will help to thin the mixture out but if it’s still too thick you can always add a bit of milk and/or butter. Additionally, you can melt your favorite vegan parmesan cheese into the sauce or even sprinkle in a bit of nutritional yeast if desired.

Check on the potatoes. They should be getting a crisp outer shell that is turning golden brown. Feel free to switch your oven to broil for the last 5 minutes that the cakes are in the oven to assist in browning but keep a close eye on them so they do not burn.

Allow the cakes to cool on the stove-top for 1-2 minutes before plating. Serve potato cakes topped with the
Creamy Dill Sour Cream Sauce and garnished with additional chopped chives.
Enjoy!

Coconut Curry Chickpea Lettuce Cups with BeanVivo!

Are you ready for the easiest dinner you could whip together in 15 minutes with less than 10 ingredients? Thanks to our friends at BeanVivo these Coconut Curry Chickpea Lettuce Cups with with Cilantro Lime Rice and Pineapple are so simple to make and packed full flavor even the pickiest eaters in your house are sure to gobble them up!

If you’re not familiar with BeanVivo…you should be! Their mission was to develop tasty meals & snacks for people on-the-go, like you and me, by using simple organic ingredients. They combine one of nature’s most nutritious ingredients, not to mention one of my favorites, on our planet…beans, with tons of unique herbs and spices from around the world. Their ready to eat packs are sustainable, convenience (ready to eat in 60 seconds) and are totally gluten-free, and vegan! So…let’s cook!

What you are going to need to buy:

Lettuce, use your favorite…I like butter lettuce

One packet of Coconut Curry Chickpeas from BeanVivo

Minute Rice

Dairy Free Butter

Lime Juice

Fresh Cilantro, chopped fine (or parsley, if you must!)

Avocado

Chopped Pineapple

Cashews

What you are going to need to do:

To begin, prepare your rice per the boxed directions allowing about 1/4 cup of cooked rice for each serving (3 lettuce cups, per serving)

Once the rice is finished cooking, stir in 1 teaspoon of butter, and add lime juice and cilantro (To taste…I like mine really lime-y)

Open and slice one small avocado.

Slice fresh pineapple into 1/4 inch chunks

Open your packet of Coconut Curry Chickpeas from BeanVivo . The best part is that you don’t even need to heat them! They are super delicious, right out of the packet!

Assembly!

Using your lettuce as your “shell” spoon your Coconut Curry Chickpeas from BeanVivo on top of a bed of the cilantro lime rice. Add avocado, diced pineapple, and cashews!

See, told you it was easy! Check out all the delicious combinations of BeanVivo products at their website HERE!

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!

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.

Garlic Creamed Kale with a Parmesan Crust

Thanksgiving is right around the corner and while you might not typically think of kale as a food worthy of your holiday feasts, trust me, this recipe is going to win you over. A happy medium smack in the middle between a broccoli casserole and a green bean bake this unique side dish is packed with flavor the all the creamy goodness that you’re craving in your autumn inspired comfort foods!

One of the things that really upped my at-home cooking game in a big way was when I learned to master making a roux (pronounced rue)! Literally, the vault where all the soups and sauces you love are kept, is guarded by the culinary gatekeeper that is, roux. All it takes is a little butter and a little flour, some liquid and seasoning…once you get this down, you’ll never buy cream sauces or soups from the can or jar again. The cream sauce for this recipe is no exception and was literally whipped up with ingredients you probably already have in your pantry.

What you are going to need to buy:

Fresh Kale, about 4 cups, chopped into bite-sized pieces (1” - 2”)

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

2 tablespoons of Flour

3 cups Original Oat Milk from Rise Brewing

4 tablespoons Butter - (We love THIS ONE from Earth Balance)

1/2 small white Onion, diced

1/2 cup of Vegan Mozzarella Cheese

1/2 cup Dairy Free Sour Cream

Salt and Pepper, to taste.

For the Crust/Topping

1/4 cup Bread Crumbs

1/4 cup Nutritional Yeast

1/4 cup of dairy free Parmesan

What you are going to need to do:

Preheat oven to 350 degrees.

To begin, in a high-walled skillet or saucepan, saute your onions and garlic with 3 tablespoons of butter until the onions are soft and have taken on just a little color.

Reduce heat to low and add another tablespoon of butter. Allow to melt.

Sprinkle 2 tablespoons of of flour over the top of the onions and the butter and with a large whisk, stir the flour into the onion until a paste is formed. Cook for 60 seconds and then gently add in 1 cup of oat milk, slowly, while you continue to whisk, so as not to get lumps.

Melt into mixture 1/2 cup of cream cheese and 1/2 cup of mozzarella cheese.

Stir in additional Oat Milk. You are looking for a consistency of a nice alfredo sauce.

Season to taste with salt and pepper.

If the sauce is too thin, allow to simmer until thickened. If the sauce seems too tick, add a little water.

Dump your chopped kale into the skillet and gently stir until combined.

Transfer your creamed kale to a small, oven safe, baking dish.

Top with your crust mixture that is equal parts bread crumbs, parmesan cheese, and nutritional yeast, spreading an even coat across the top of the baking dish.

Cover in foil and bake at 350 degrees for 20 minutes and then remove the foil and bake for another 10 minutes. Additionally, you can broil for a final 3-4 minutes so the top takes on nice color. (But watch it close so that it does not burn!)

Let sit for 10 minutes before serving.

Potato and Parsnip Mash with Garlic Brown Butter and Wilted Spinach

This week in my Misfits Market produce box I was loaded down with tons of potatoes and some of the most gigantic parsnips I have ever seen…and boom this recipe was born! I’d like to formally introduce you to your new favorite Holiday recipe!

This recipe is so easy and to be honest, is essentially just a small detour from traditional mashed potatoes! It’s also a great recipe for picky eaters because I promise you…if you don’t spill your secret about the parsnips, no one will ever know! Plus, garlic and brown butter…who could possibly turn that down?

What you are going to need to buy:

Potatoes

Parsnips

Sour Cream - (We love the Tofutti Brand best!)

Nutritional Yeast - (Note: this is what makes these wedges vegan, but if that’s not a concern for you, feel free to use dry Parmesan or even your favorite powdered cheese blend.

Butter - (We used Earth Balance Plant Butter)

Minced Garlic - (Our favorite is this jarred garlic from Spice World)

Salt & Pepper

Fresh Spinach

Olive Oil

What you are going to need to do:

Bring a large pot of salted water to a boil.

Peel your potatoes and parsnips and cut into 1” cubes

Boil the potatoes and parsnips until tender, about 10-15 minutes.

In a small saucepan melt 1/3 stick or about 1/3 cup of butter.

A note on brown butter: I never knew what “brown butter” was until I lived up in Ohio’s Amish Country for about a decade. After melted, if butter is let continue to cook it will eventually go from bright yellow to a nice caramel color. Stir butter often so it doesn’t take on too much color or burn.

Once your butter has browned, remove from heat and add 1 heaping teaspoon of garlic. You will hear the garlic start to sizzle and the minced garlic should take on a nice toasted color as well.

Set your Garlic Brown Butter aside in a small dish and using the same pan add 1-2 cups of spinach and wilt on low heat. Set aside

When the potatoes and parsnips are soft drain and let sit for 1 minute in the hot pot to make sure they are very dry! This step is what will help make them extra fluffy.

In a stand mixer, with the whisk attachment, mash your potatoes and parsnips with sour cream, nutritional yeast, and salt. Whisk until soft and fluffy. No not overmix.

Serve topped with Garlic Brown Butter and wilted spinach, salt and pepper, to taste.

Enjoy!

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!

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!

Amish Broccoli Cheese Soup - Dairy Free

Anyone else absolutely in love with #soupseason? One of my favorites has always been broccoli cheese but it wasn’t until I lived up in Ohio’s Amish Country for about a decade that I ever had it made with any type of noodles or pasta in it!?! Think little one inch pieces of angel hair type tiny strands...you can find it under the name fiedo spaghetti, or sometimes pastina.
Whatever it's called...those Amish got it right! It's a game changer for broccoli cheese soup and I haven’t ever made it any other way since!

This dairy free version is definitely a deviation from what they served up there but, honestly, just as good...and bonus one more way to sneak a handful of kale from that huge bag you're trying to use up? Just me...hahah? But seriously, if you havent started adding finely chopped kale to your broccoli cheese soup...give it a try and thank me later!

What you are going to need to buy:

2 tablespoons Dairy Free Butter

1 tablespoon Flour

2.5 cups Plant Milk

1 tablespoon Veggie Bouillon

1 package Dairy Free Shredded Cheddar

1/4 cup of Nutritional Yeast

1 tablespoon Yellow Mustard

1 cup of Fiedo Spaghetti

1.5 cup Fresh Broccoli

1 cup of Fresh Kale

1 teaspoon Garlic Powder

Salt and Pepper, to taste

What you are going to need to do:

In a medium pot, on low heat, melt about 2 tablespoons of butter and gently allow butter to brown, but not burn, because we’re going to make a roux.

Sprinkle 1 tablespoon of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 2.5 cups of plant milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.

Stir in 1 tablespoon of veggie bouillon, 1 cup of water, and 1/4 cup of nutritional yeast.

Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)

Reduce heat and add the cheddar shreds (yes, the whole bag), stirring to melt.

Add the fiedo spaghetti to the soup and simmer for 3 minutes.

Add the broccoli and kale.

Add salt and pepper, and garlic powder, to taste.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: Four

Orange Tofu Chick'n with Homemade Glaze

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!

Autumn Inspired Minestrone Soup with Sweet Potato and Fresh Kale

This Minestrone Soup is so easy and delicious you will wonder how you ever tolerated the canned stuff! A new twist on an old classic and inspired by the favors of Autumn this soup is made with roasted squash, zucchini, and sweet potato along with kale! It’s the perfect way to kick off #soupseason!

Homemade minestrone soup is one of my favorite ways to use of the bits and pieces of produce that are hanging around your crisper drawer! The secrte to this recipe is the roasted sweet potato and fresh kale! Of all the leafy greens kale is definitely king! It's one of the most nutrient rich foods on the planet and the Palmetto Gardens family has been growing some of the finest quality greens, locally here in the US, for 3 generations!

What you are going to need to buy:

4 tablespoons olive oil, divided

1 medium white onion, diced

1-2 tablespoons of minced garlic

2 tablespoons of tomato paste

1 28 oz can of San Marzano Tomatoes

4 cups of water *

3 tablespoons of veggie bouillon *

*Note: Or use your favorite veggie stock

1 medium yellow squash, cubed into 1/2" cubes

1 medium zucchini, cubed into 1/2" cubes

1 medium sweet potato, cubed into 1/2" cubes

1 teaspoon each: onion powder, garlic powder, salt, and black pepper

1 16oz can of white chili beans or butter beans

1.5 cups of dry ditalini pasta or your favorite small shell

2 cups of fresh, chopped, kale

Dairy-Free Parmesan, to garnish

What you are going to need to do:

Preheat oven to 400°

Cut your squash, zucchini, and sweet potato into cubes, lightly coat with olive oil and sprinkle with the onion powder, garlic powder, salt, and black pepper mixture.

Roast, uncovered for 30 minutes, stirring the veg halfway through roasting to get color on all sides.

While the veggies are roasting:

Into a stockpot, on medium heat sautee the diced onion, and minced garlic in olive oil until onion becomes soft and translucent.

Stir in the tomato paste and let simmer with the onion/garlic mixture for 2 minutes.

Add the can of San Marzano Tomatoes and with the use of a fork, or a potato masher, gently break up the big chunks of tomatoes into bite-sized pieces.

Bring mixture to a boil and then add your water+veggie bouillon or your veggie stock.

Add the dry pasta straight into the pot, along with the can of beans, only lightly drained.

Stir to combine.

Cook on a gentle, light, boil for 10 minutes until the pasta has softened.

Stir in your fresh Palmetto Garden's Kale, which has been chopped into 1-2" pieces, and gently fold into the soup to wilt the kale.

Turn the heat down to low/warm.

Retrieve the roasted veggies from the oven and gently add to the soup.

Taste for seasoning. Add onion powder, garlic powder, salt, and black pepper, to taste.

Let simmer for 5 minutes and serve topped with your favorite grated parmesan cheese!

Store leftover soup in a mason jar in the fridge for up to 2 weeks. Add up to 1/2 cup of water when reheating as the soup may thicken in the fridge over time.

Prep Time: 10 minutes

Cook Time: 35 minutes

Serves: Six

Easy Peanut Butter Banana Bread

Who doesn’t love bananas? Well, spoiler alert…I really don’t! But, I do happen to love banana bread so when I was at my Dad’s house this past weekend and saw the poor little bunch of spotty, sad, bananas on his counter I knew just what to do. Plus, the addition of peanut butter in this recipe is a total game changer!

To be fair, I am a far better cook than I am a baker and even before a took a step back from eggs and dairy, baking was never my favorite thing to do…but this Peanut Butter Banana Bread, made with dairy free butter, and JustEgg is so quick and easy, even I can master it…so I know that you can too! Not worried about it being vegan? No problem…it works just as well with the traditional ingredients you have in your fridge!

What you are going to need to buy:

4 medium bananas, very ripe

1/3 cup dairy-free butter, melted

1 teaspoon Baking Soda

1 pinch Salt

1 cup Brown Sugar

1/4 cup of JustEgg, egg replacer

1 teaspoon Vanilla Extract

1/2 cup of creamy Peanut Butter

1.5 cups AP Flour

What you are going to need to do:

Preheat over to 350 degrees.

To begin, in a large bowl, mash 3 of the bananas with a fork or potato masher until a paste forms.
To your bananas, add the melted butter and stir until well combined.
Add the brown sugar, Just Egg, Vanilla, Peanut Butter and mix until smooth.
Sift together the flour, salt, and baking soda and slowly fold into the wet ingredients until well incorporated. Do not over mix.
In a standard loaf pan that has been sprayed with non-stick baking spray, scoop the batter into the pan and using a rubber scrapper, make sure that the batter is level, smooth, and fills all corners.

Dust the top with a sprinkling of brown sugar, for a nice crust, when baked.

Cut the remaining banana into slices and arrange on top of the batter.

Bake at 350 for 50 minutes or until a toothpick comes out clean from the center of the loaf.

Let cool 10 minutes before serving.

Creamy Dairy Free Buffalo Mac 'n Cheese | Cashew Free with Rise OatMilk

The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! This dairy free Creamy Buffalo Mac n’ Cheese is the answer for when the comfort food cravings come a knocking!

Is the OatMilk from Rise Brewing the most versatile ingredient in my plant-based fridge? It just might be! This ultra-creamy Mac ‘n Cheese is just another recipe that uses it! And, the best part is that this recipe is also cashew free…sometimes hard to come by in the vegan cheese world, for all of our allergy sensitive friends! (Yes, I’m looking at you, Jess!)

What you are going to need to buy:

Pasta - (whatever kind you prefer for your Mac!)

Non-Dairy Butter - ( We used Earth Balance)

Flour

Organic Oat Milk from RISE BREWING - (Can you use something else…um, yeah, but why?)

Non-Dairy Cheese Shreds - (We used THESE CHEDDAR SHREADS from VioLife!)

Non-Dairy Sour Cream - (in our opinion Tofutti is the OG…and also the best!)

Yellow Mustard - (yes, just trust us!)

Salt and Pepper, to taste

Garlic and Onion Powder, to taste

Hot Sauce - (Frank’s is our favorite!

Feta Cheese - (We like this BLOCK FETA from VioLife)

Fresh Dill and Diced Tomato for garnish, if that’s your thing! (And, it totally should be, because it’s delicious!)

What you are going to need to do:

The Cheese Sauce:

In a medium pot, on low heat, melt about 2 tablespoons of butter and 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.

Stir in 1/3 cup of sour cream.

Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)

Reduce heat and add the cheddar shreds (yes, the whole bag), stirring to melt.

Continue to stir, on low/medium heat, until everything is melted.

Add salt and pepper, and garlic/onion powder to taste. It will take more salt than you think…a full teaspoon isn’t too much!

…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.

A note about ingredients and brands: I’ve been plant-based for 20 years and believe me, I’ve seen quite the evolution of dairy-free products, particularly, when it comes to milks and cheeses! The products and brands that I recommend for this recipe are not sponsors and I don’t get paid to promote them…they are, simply, in my opinion, the best options, for this dish! Can you use something different? Sure. Can you substitute one brand for another? Of course…but this is legit the best cheese sauce that I’ve had, plus…it’s quick, easy, and also cashew free, so if you want to make THIS delicious version, in your home kitchen, I’d say, stick with these brands!

Assembly:

Boil your preferred pasta based on the boxed instructions. Drain pasta and add cheese sauce to coat. Serve with a dash of hot sauce…or several, crumbled feta, diced tomatoes, and dill.

Feta Tip: If you put your block feta in the freezer for just a few minutes before serving and let it get nice and cold, you can run the tines of a fork across the top of the block and it crumbles beautifully!

Unless you are serving a crowd, you are likely going to have cheese sauce left over. It keeps in the fridge just fine and re-melts like a dream! Use it to make your own version of a plant-based hamburger helper or cheesy potatoes!

Enjoy!

Copy Cat Taco Bell Supreme Quesadillas - Vegan

Let’s face it…no matter how good our intentions to eat healthy are, sometimes we just crave the kind of junk food that we know isn’t all that great for us? For me, that often tends to be Taco Bell! Don’t Judge! Is this a perfect vegan dupe for the steak and cheese supreme quesadilla from Taco Bell? Honestly, no! It's way WAY better!

With American style slices from Follow Your Heart and the creamy tang of Tofutti sour cream no one would ever know these are Dairy Free! I do have a couple tips before we get rockin’ and rolling…

Dairy free cheese can get a bad wrap because it DOES take a longer time to melt than traditional cheese and if you’re not careful, in a recipe like this, or a grilled cheese, if you’re not careful you’ll end up burning the outside of the quesadilla or sandwich before the cheese inside is melted!

That’s where the microwave come in super handy! Simply take what will be the top of your quesadilla, place your cheese slices or shreds on it and pop it into the microwave for about 15 seconds! This is going give that dairy free cheese a little jump start on the melting. Simply flip over the tortillas and top your bottom tortilla and toppings that you have already started to cook…and continue to cook as normal!

What you are going to need to buy:

Mushrooms, diced (I buy what’s on sale. Don’t over think this. We are duping Taco Bell no need to for the wild, heritage, hand picked, expensive ones. White button mushrooms will work just fine.

Olive Oil

Liquid Smoke

Onion (white or yellow)

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

Salt and Pepper, to taste

Smoked Paprika, to taste  

Tortillas - (We like the mini ones used for street tacos)

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

Pesto (for the homemade pesto recipe that I used…CLICK HERE)

Tomatoes

Sour Cream - (Our favorite is Tofutti)

You can really garnish this with whatever you like. A little lettuce? Sure. Some black olives? Why not? Got some leftover black beans? Go for it!

What you are going to need to do:

Begin by dicing your mushrooms and onions . The amount you need will depend on how many people you are feeding but remember that mushrooms lose a lot of volume when cooking. I’d plan for 1 cup (uncooked) per quesadilla.

In a medium skillet, with olive oil and a splash of Liquid Smoke, saute your veggies until soft.
After the mushrooms and onions have cooked 5-7 minutes, add your garlic and other spices so they do not burn. Cook another 1-2 minutes and remove from heat (Onto a paper plate or bowl)

Wipe out the skillet and assemble your quesadillas beginning with one tortilla topped with the mushroom/onion mixture.

This is where that cheese melting tip from the into comes in. Top your quesadilla with the 2nd tortilla (that you popped into the microwave to melt that cheese) cheese side down on top of the mushroom/onion mixture.

Griddle until tortillas is golden brown and crisp and flip to allow the other side to cook.

Remove from skillet and slice in half.

Top with your favorite, fresh, toppings and enjoy!

Vegan Hamburger Helper with Homemade Cashew Free Cheese

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…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!