Stephanie Dreyer, Author at Stephanie Dreyer

Stephanie Dreyer, Author at Stephanie Dreyer

February 2, 2020
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It feels like Christmas every time a new vegan cookbook comes out! My newest addition is Wait, That’s Vegan? by Lisa Dawn Angerame. I’m having so much fun cooking my way through this cookbook that transforms pre-vegan favorites into plant-based versions that are not only tastier, but also healthier.

Lisa’s recipes are full of flavor and feature easy plant-based substitutes that don’t compromise taste. I’ve been sampling several of the recipes, but I have to admit that I’m stuck in the Breakfast and Brunch chapter. In my ten years as a vegan, breakfast and brunch are still the most challenging to enjoy if I’m with a non vegan crowd, and it’s rare to find delicious options unless you’re dining at a plant-based restaurant.

This Broccoli-Leek Frittata is my current obsession. (The Carrot Lox and Avocado Benedict with Hollandaise Sauce are also must tries.) Do yourself a favor and whip this up today! I love how easy and quick it is to make (just about 15 to 20 minutes to prep) and then, you just sit back and enjoy your morning while it bakes in the oven.

Beyond breakfast and brunch, the book includes four other chapters: Salads and Sandwiches, Main Dishes, Desserts and Basics. There are lots of options for every occasion, including classics-made-vegan like Meatless Meatballs and Lentil Bolognese, as well as new favorites like Chickpea Shakshouka with Avocados and Fresh Herbs.

This is a cookbook you’ll use on the regular (one of my 4 criteria when I’m deciding whether to add it to my shelf). Enjoy the recipe below and grab yourself a copy of Wait, That’s Vegan?.

Wait, That's Vegan?

Reprinted with permission from Page Street Publishing Co.

Print Recipe
Broccoli–Leek Frittata
Frittatas are essentially omelets or crustless quiches. In this vegan version, the combination of all kinds of plant-based ingredients come together to create that familiar taste and texture. I have served this to vegans and carni- vores alike, and it’s an absolute crowd pleaser; there is never any left at the end of the party. It can be served warm, at room temperature or even cold, and it can be made up to two days in advance. Just cover in foil and reheat it for 30 minutes in a 350°F (175°C) oven. Want to change it up? Try mushrooms and shallots, asparagus and onions, or tomatoes and corn.
Vegan frittata
Servings
Ingredients
Broccoli and Leeks
Custard
Servings
Ingredients
Broccoli and Leeks
Custard
Vegan frittata
Instructions
  1. Preheat the oven to 350°F (175°C, or gas mark 4). Set a 93⁄4-inch (25-cm) quiche dish on a half sheet pan.
  2. To make the filling, add the broccoli florets to a pot and cover with water. Cover and bring the water to a boil. Cook until the florets turn bright green and are just al dente, about 5 minutes. Drain and add to a big mixing bowl.
  3. Heat a cast-iron or nonstick skillet over low heat. Add the oil. When it is shimmering, add the leeks, garlic and salt, and use a wooden spoon to coat the vegetables. Cook until the leeks are bright and translucent, and the garlic is fragrant, 5 to 7 minutes.
  4. Transfer the leeks and garlic into the bowl of broccoli. Mix to combine, and transfer to the quiche pan. Spread the mixture out evenly.
  5. To make the custard, add the water, cashews, tofu, yogurt, chickpea flour, oil, nutritional yeast, tamari, miso and turmeric to a blender. Blend until combined and creamy, 1 to 2 minutes depending on your machine.
  6. Pour the custard over the broccoli and leeks, distributing it evenly. Bake for at least 1 hour, or until the top has browned and the center is firm to the touch.
  7. As it cools, the top will deflate just a bit and the quiche will continue to firm up. Slice and serve.
Recipe Notes

Makes 8 slices


January 12, 2020
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This black bean soup is EXTRA (just like me!).  I’ve added a little something special to give it an unexpected boost of flavor: roasted tomatoes! The extra time in the oven takes this soup to a different level.
⁠⠀
This is the perfect recipe for busy weeknights if you batch cook the tomatoes on the weekend. It was a hit with the kids loved too—black beans are kind of our comfort food.

I hope you enjoy this recipe and would love to hear what you think. Please let me know how you like it in the comments below.

Black Bean Soup with Roasted Tomatoes

Makes 4 large bowls.

 

Ingredients

2 pints cherry tomatoes

2 Tbsp olive oil, divided

¼ tsp salt (plus additional, to taste)

¼ tsp pepper (plus additional, to taste)

1 medium yellow onion

4 cloves garlic, minced

2 15-ounce cans black beans (drained and rinsed)

4 cups vegetable broth

2 Tbsp ground cumin

1 Tbsp garlic powder

 

Directions

  1. Toss the tomatoes with 1 tablespoon of olive oil, salt and pepper and spread out on a baking sheet. Roast at 350°F for 40 minutes. 
  2. In a large pot over medium heat, saute the onion and garlic in the remaining tablespoon of olive oil. Saute for 5 minutes.
  3. Add the black beans, vegetable broth, cumin, garlic powder and salt and pepper, to taste.
  4. Bring to a slight boil and then reduce the heat to low. Cook uncovered for 15 minutes. Remove from the heat and use an immersion blender to blend about half of the soup so that it becomes creamy and thick, but still contains some whole beans. Alternatively, pour half of the soup into a blender and blend until smooth. Stir back into the pot with the other half of the soup.
  5. Place back on low heat. Taste and adjust the seasonings, as necessary. Stir in the roasted tomatoes.
  6. Serve with fresh lime, avocado, cilantro or salsa.


Print Recipe
Black Bean Soup with Roasted Tomatoes
Servings
Servings
Recipe Notes

Makes 4 large bowls.


November 12, 2019
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If mac ‘n cheese is a favorite in your house, your family will love these Cheezy Butternut Squash Shells. Roasted butternut squash gets transformed into a creamy dairy-free sauce that has all the Fall feels.

Print Recipe
Cheezy Butternut Squash Shells
Cheezy Butternut Squash Shells
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cheezy Butternut Squash Shells
Instructions
  1. Preheat the oven to 350 degrees.
  2. Combine the squash, garlic and onion on a baking sheet with the olive oil. Roast for 30 minutes.
  3. While the squash cooks, bring a pot of water to a boil and add the shells. Cook according to package instructions. Drain and set aside.
  4. In a high-powered blender, combine all the remaining ingredients with the roasted vegetables and blend on high until smooth.
  5. Pour the sauce into a sauce pan and heat. When heated through, pour the sauce over the shells and serve immediately. If preparing ahead of time, store and refrigerate. When ready to serve, reheat at 350 degrees for 20 minutes just until heated through.

November 5, 2019
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If there were such a thing as a Thanksgiving meatball, this is it! These Stuffing Meatballs are made with Beyond Meat and were inspired by the turkey meatballs I grew up eating made by my Italian grandmother. I gave them a Thanksgiving twist with a sourdough stuffing (my favorite Thanksgiving side dish!).

My grandmother always made a gravy with her turkey balls. My Quick & Easy Gravy tastes great these Stuffing Meatballs. I served these for a regular weeknight dinner with baked potatoes (I put my Stuffing Meatballs in the potato!) and some sauteed Brussels sprouts. It was like Thanksgiving for dinner!

Vegan Stuffing Meatballs

Print Recipe
Vegan Stuffing Meatballs
Vegan Stuffing Meatballs
Prep Time 15 minutes
Cook Time 25 minutes
Servings
meatballs
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
meatballs
Ingredients
Vegan Stuffing Meatballs
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil over medium heat. Saute the celery, garlic and onion for 5 minutes until slightly translucent and aromatic.
  3. Stir in the cremini mushrooms and seasonings. Cook another 5 minutes.
  4. Add the bread cubes to the vegetables and stir well. Pour in the vegetable broth and stir well. Remove from the heat.
  5. Break apart the Beyond Beef in a large bowl and stir in the stuffing. Using your hands, combine the beef with the stuffing until it is well combined.
  6. Form the batter into 15 meatballs and place on a greased baking sheet.
  7. Bake for 12 minutes. Serve with gravy if desired.

October 30, 2019
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I love garlic! So, when I created creamy (dairy-free, of course) roasted garlic sauce in the recipe below, I really pondered what to pour it over. The truth is: It’s delicious on anything! BUT it’s incredible in this Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi.

It’s rare that all three kids and my husband give a meal a thumbs up so when I received an unanimous YUM from everyone, I had to share the recipe with you! This is an easy weeknight meal. You can even make and store the sauce ahead of time if you want. I hope you enjoy this recipe as much as my family did.

 

creamy roasted garlic and tomato baked vegan gnocchi

Print Recipe
Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
baked vegan gnocchi
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
For the Roasted Garlic Cream Sauce
For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
For the Roasted Garlic Cream Sauce
For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
baked vegan gnocchi
Instructions
For the Roasted Garlic Cream Sauce
  1. Preheat the oven to 400 degrees. Place the garlic on a small sheet of foil. Fold the foil so that the garlic is completely covered and place the foil package on a sheet pan. Roast for 30 minutes.
  2. When the garlic is roasted, remove the cloves from the foil and place in a high-powered blender along with the rest of the ingredients. Blend until smooth.
For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
  1. Cook the gnocchi according to the package directions. Drain and set aside.
  2. Place the gnocchi in an 8x8 baking dish, coated with non-stick spray. Pour the sauce over the gnocchi and add the tomatoes stir well to combine.
  3. Bake at 350 degrees for 30 minutes.

October 16, 2019
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Who’s ready for a party? These Jackfruit French Dip Sliders were inspired by a recipe I saw on social media, made with beef chuck roast. This plant-based version features jackfruit as the main attraction and it’s a perfect sub for the traditional shredded “beef” effect you want in these sliders.

You can purchase jackfruit in cans at Trader Joe’s. It’s very versatile to cook with and absorbs the flavors of the seasonings you add to it. Tell me what you think of this recipe in the comments below.

 

Jackfruit French Dip Sliders

Print Recipe
Jackfruit French Dip Sliders
Jackfruit French Dip Sliders
Prep Time 10 minutes
Cook Time 35 minutes
Passive Time 30 minutes
Servings
sliders
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Passive Time 30 minutes
Servings
sliders
Ingredients
Jackfruit French Dip Sliders
Instructions
  1. Drain the jackfruit and place in a bowl with 1 tablespoon of Worcestershire sauce, red wine vinegar, salt and pepper. Stir to combine and let marinate a half hour.
  2. Meanwhile combine the Better Than Bouillon and water. Stir well and set aside.
  3. Heat the oil in a large stock pot or Dutch oven. Cook 3-4 minutes until golden brown. Add the garlic and cook a minute or two more until fragrant.
  4. Add the jackfruit and the marinade to the pot, along with the prepared broth, wine, tomato paste, remaining Worcestershire sauce, thyme and bay leaves.
  5. Cover and simmer 20-30 minutes. You want the jackfruit to be tender but not mushy.
  6. Transfer the jackfruit to a cutting board (leave the broth in the pot). Using two forks, shred the jackfruit. Return the jackfruit to the pot with the juices.
  7. To serve, slice the rolls and spread with dairy-free mayo and top with dairy free provolone style cheese, if desired. Serve with cornichons.

October 10, 2019
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Fall is here and you know what that means? Comfort food! This Chili Mac is where it’s at! I love this recipe because it combines my two comfort foods: Chili and Mac ‘n Cheese. YESSSSSSSS!

Chili Mac

This mouthwatering recipe is one of over 50 awesome plant-based recipes in Robin Robertson’s newest cookbook, Vegan Mac & Cheese. Each recipe is more inventive than the next, taking the ultimate comfort food to new levels. Her delectable pasta dishes feature vegan cheese sauces that start with plant milks, vegetables and nuts as their base ingredients.

An entire chapter is devoted to veggie-loaded mac and cheese dishes, including Buffalo Cauliflower Mac, Arugula Pesto Mac Uncheese and Smoky Mac and Peas with Mushroom Bacon. Another chapter serves up meatless mac and cheeses made meaty with lentils, jackfruit, mushrooms and more. There are also fun recipes like Mac and Cheese Balls, Mac ‘n Cheese Pizza, Waffled Mac and Cheese and Cheesy Mac Muffins. Robin also includes toppings, add-ins and other ways to kick your mac and cheese up a notch. This cookbook is definitely a highlight among the new additions to my cookbook collection this year.

Excerpted from Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

Print Recipe
Chili Mac
Chili Mac
Servings
Ingredients
Chili
Sauce
Pasta
Toppings (optional)
Servings
Ingredients
Chili
Sauce
Pasta
Toppings (optional)
Chili Mac
Instructions
  1. To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes.
  2. To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside.
  3. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot.
  4. Pour the sauce over the pasta and toss to combine.
  5. Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray.
  6. Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta.
  7. To finish: Sprinkle the tortilla chips on top of the chili. Bake for 20 minutes until hot. Serve topped with the avocado.

September 30, 2019
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I grew up making 7-Layer dips for every occasion! It’s still one of my favorites (and it tastes just as good with dairy-free cheese and sour cream!). So I got to thinking, what if I could eat that dip in a healthy bowl for lunch or dinner…are you with me?

This 7-Layer Vegan Taco Bowl is my answer to that question! I’ve kept all the flavors of the original dip (including the tortilla dippers with the crunchy Chile Lime Tortilla Strips on top), but I made a few adjustments to take this bowl to the next level…For example, I replaced the refried beans in the dip with pinto beans and swapped the cheese and sour cream for a Chipotle Cheez Sauce. Check out the rest of the 7 layers: (1) lettuce (2) pinto beans (3) pico de gallo (4) sliced olives (5) chopped avocado (6) dairy-free chipotle cheez sauce (7) crispy chile lime tortilla strips.

Everyone has their own 7-Layer Dip recipe so change this up with whatever you usually layer in yours – green onions, jalapenos…whatever makes your taste buds happy! These bowls also work great as a food bar meal for the family. Just prep your sauce, pico de gallo and tortilla strips ahead of time. When it’s time to eat, set out bowls with the “layers” in the middle of the table or on a buffet for everyone to stack their own bowl. Enjoy!

Print Recipe
7 Layer Vegan Taco Bowl
7-Layer Taco Bowl
Prep Time 30 min
Cook Time 0 min
Servings
bowls
Ingredients
For the bowl
For the Pico de Gallo
For the Chipotle Cheez Sauce
For the Chile Lime Tortilla Strips
Prep Time 30 min
Cook Time 0 min
Servings
bowls
Ingredients
For the bowl
For the Pico de Gallo
For the Chipotle Cheez Sauce
For the Chile Lime Tortilla Strips
7-Layer Taco Bowl
Instructions
For the Pico de Gallo
  1. Combine all ingredients in a bowl, except the salt. Season to taste.
For the Chipotle Cheez Sauce
  1. Add all ingredients to a blender and process until smooth. Add more vegetable broth a tablespoon at a time, if desired, to thin out the sauce.
For the Chile Lime Tortilla Strips
  1. Heat oil in a small frying pan.
  2. When oil is hot, add the tortilla strips in a single layer to the pan. Fry on each side until golden brown (about 2 minutes).
  3. Immediately remove the strips and place them on a plate lined with a paper towel. Sprinkle with Chile Lime Salt to taste.
For the bowls
  1. Fill four bowls with a layer of lettuce, followed with the beans, olives, pico de gallo and avocado.
  2. Heat the Creamy Cheez Sauce and drizzle a desired amount over the top of each bowl.
  3. Garnish each bowl with the Chile Lime Tortilla Strips.
  4. Serve with lime wedges, if desired.

September 20, 2019
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Sheet pan meals are a busy mama’s best friend! I love how easy it is to whip up dinner all on ONE PAN (and I’m not gonna lie…I love how easy the clean up is too!)

These fajitas are very versatile…use my veg combo below or roast your family’s favorite veggies with your go-to season rub. (I used Penzey’s Spices Southwest but they also have a Fajita blend that I love.) You can cook the veggies and tortillas all on one pan (just watch the cooking times for various veggies since some cook quicker than others). I added the tortillas last for just a couple of minutes at the end of the veg cooking time.

I served the fajitas with black beans. (I just spiced up a can of black beans with garlic powder, cumin, and salt on the stove top while the veggies roasted). Top them with guac and salsa and this Creamy Cilantro Pepita Dressing I blended up. I’d love to hear what you think of it.

Vegan Sheet Pan Fajitas with Creamy Cilantro Pepita Dressing

Serves 4

Ingredients:

For the fajitas:

  • 1 red bell pepper, sliced into strips
  • 1 orange bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 red onion, sliced into wedges
  • 2 Portobello mushrooms, sliced into strips
  • 1 1/2 Tbsp olive oil
  • 3 Tbsp of your favorite fajita or taco seasoning
  • Flour tortillas
  • Guacamole and salsa, to serve (optional)

For the Creamy Cilantro Pepita Dressing

  • 1/2 cup pepitas
  • 1/4 cup lime juice
  • 1 cup cilantro, tightly packed
  • 1/2 cup olive oil
  • 1/2 cup water
  • 2 Tbsp red wine vinegar
  • 2 Tbsp dairy-free mayo (such as Wildwood Garlic Aioli)
  • 1/2 tsp salt
  • 2 garlic cloves

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spread all of the vegetables on a sheet pan. Add the olive oil and seasoning. Using your fingers, rub the seasoning and olive oil into the vegetables. 
  3. Layout all of the vegetables on the pan (except the mushrooms) so that they aren’t overlapping. Roast for 10 minutes and add the mushrooms. Roast another 10 minutes. Add the tortillas (use another sheet pan if you can’t make room on the pan) and cook 2-3 minutes.
  4. While the vegetables are roasting, heat a small, dry frying pan. Add the pepitas and cook for 3 minutes until they are toasted (stir or shake the pan every minute or so).
  5. Add the pepitas and remaining dressing ingredients in a blender. Blend until smooth.

 

 

 

 


September 3, 2019
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In my pre-vegan days, stuffed chicken breasts were one of my “go to’s” for a special dinner. I had mastered the art of creating a pocket in the breast, just large enough to stuff with sun-dried tomatoes, cheese or whatever else I was experimenting with for that meal. I may not eat chicken anymore but I still love the idea of a “pocket of surprise” inside my dinner entree! 

Gardein makes a Chik’n Scallopini that has become my chicken replacement when I want a traditional breast. The Scallopini isn’t thick enough to make a pocket inside but it’s thin enough to stack with something yummy and roll into a croquette (basically just a food roll that’s fried)! And that’s how I came upon this recipe that I prepared recently for Friday night Shabbat. Although I cook dinner every night, I like to do something a little extra on Friday nights and these Sun-Dried Tomato and Spinach Gardein Croquettes are just that. 

They look and sound fancy but they are surprisingly simple. I layered each Scallopini with a half slice of Violife Provolone (Kite Hill Ricotta would be equally delicious), a few baby spinach leaves and a couple of sun-dried tomatoes. Other options could include: olive tapenade, Kite Hill chive cream cheese, any of Miyoko’s cheeses, artichoke hearts…you get the idea. Have fun stacking and rolling!

You need to let the Scallopini defrost for about 20 minutes so it’s soft enough to flatten out and roll. But be careful to not let it thaw so much that the Gardein falls apart. I hope you enjoy these. Let me know what you think below.

Sun-Dried Tomato and Spinach Gardein Croquettes 

Makes 4 croquettes

Ingredients:

  • 1 package of Gardein Chik’n Scallopini (4 pieces)
  • 2 slices Violife Provolone, sliced in half
  • 8 cups baby spinach 
  • 8-12 sun-dried tomatoes
  • 1 Tbsp Italian seasoning
  • Salt and pepper, to taste
  • 4 toothpicks
  • 4 garlic cloves, minced
  • 2 Tbsp olive oil, divided

Directions:

  1. Thaw the Garden Scallopini for about 20 minutes until softened but still firm enough to handle without breaking.
  2. Layer each Scallopini with a cheese slice, then a few spinach leaves, followed by 2-3 sun-dried tomatoes. 
  3. Sprinkle with the Italian seasoning and season with salt and pepper, to taste.
  4. Roll each Scallopini and secure the middle with a toothpick.
  5. Heat the oil in a large saute pan. Add the croquettes and cook about 10 minutes, rotating to brown on all sides.
  6. Remove the Scallopini and add the remaining tablespoon of olive oil and the garlic. Cook 2 minutes until the garlic is browned. Add the remaining spinach and saute just until wilted.
  7. Spread the cooked spinach on a serving platter and place the croquettes on top. Serve immediately.

 

 

 

 


August 27, 2019
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If you want something quick and easy to serve up, this is your salad! With just 5 ingredients, you’ve got an easy and delicious meal that’s ready in 10 minutes!

Easy Pesto Pasta Salad

Ingredients:

  • 16 ounces farfalle
  • 1 container Trader Joe’s Basil, Cashew and Kale Pesto
  • 1 can cannellini beans, drained and rinsed
  • 1/2 cup cherry tomatoes, sliced in half
  • 3 hearts of palm, sliced

Directions:

  1. Prepare the pasta according to the package directions. Drain and transfer to a serving bowl.
  2. Combine the remaining ingredients with the pasta. Stir to combine.

 

 

 

 


August 20, 2019
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These Teriyaki Seitan Skewers are a throwback to my childhood when my mom made a similar recipe using flank steak. I loved the smell of this marinade as it broiled over the skewers, which my mom lovingly twisted every couple of minutes under the broiler. We ate them over steamed white rice and alongside broccoli.

I’ve reinvented the recipe with seitan to create these Teriyaki Seitan Skewers that I think are better than what I grew up with (sorry, Mama!). I love it when I can veganize a recipe from my childhood with delicious results! A big bonus for me with this recipe is that my oldest daughter, Gaby, loved them and she’s not a seitan fan at all. Now, I just need to figure out a way to get her (and the rest of my kids) to eat tempeh!

This recipe is all in the marinade. It’s oil-free and I boil it after to serve alongside the skewers. The longer the seitan marinates, the tastier these Teriyaki Seitan Skewers become! I’d love to hear what you think of them so drop a note in the comments below. I hope your family enjoys them as much as mine did.

Teriyaki-Seitan-Skewers

Teriyaki Seitan Skewers

Ingredients:

  • 1/2 cup Shoyu (or soy sauce)
  • 1/3 cup red wine vinegar
  • 2 1/2 Tbsp vegan Worcestershire sauce (such as Annie’s)
  • 1 cup chopped red onion
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 Tbsp maple syrup
  • 24 ounces seitan
  • 10-12 skewers

Directions:

  1. Combine all the ingredients except the seitan in a sealable container or bag (I used my gallon reZip bag).
  2. Cut or break apart the seitan into skewer-like pieces or chunks. Add the seitan to the marinade. Marinate at least 2 hours.
  3. When ready to cook the seitan, soak the skewers in water (if not using metal) and slide the seitan pieces onto the sticks.
  4. Broil for 3 minutes on each side.
  5. Meanwhile, bring the marinade to a boil. Remove from the heat and serve alongside the skewers.
  6. Makes 10-12 skewers.

 

 

 


August 14, 2019
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Forget Taco Tuesday. I’m all about Tostada Tuesday with these Pinto Bean and Potato Salsa Verde Tostadas! The secret sauce is the jarred Salsa Verde from Trader Joe’s (it’s the best!). With layers of guacamole and crunchy, shredded romaine, the whole fam will go crazy for these.

Some habits die hard and my family comes to expect homemade pico de gallo so I made a batch for topping these Salsa Verde Tostadas. I love this alternative for Tuesday nights. It’s fresh, flavorful and surprisingly just as easy as tacos. I don’t know why I haven’t put tostadas in the rotation sooner. I kept things lighter than our usual fried taco shells by baking the tostadas.  

So much to celebrate with these Salsa Verde Tostadas. Here’s to Tostada Tuesday!

Salsa-Verde-Tostadas

Pinto Bean and Potato Salsa Verde Tostadas

Ingredients:

  • 2 Russet potatoes
  • 2 Tbsp olive oil (divided)
  • 1/2 teaspoon salt
  • 1 cup chopped onion
  • 1 14.5 ounce can pinto beans, drained and rinsed
  • 1 1/2 jars (10 ounces) Salsa Verde (such as Trader Joe’s)
  • 12 corn tortillas
  • 3 avocados
  • 1 lime
  • 2 cups shredded romaine lettuce

Pico de gallo (optional, for serving)

Lime wedges (optional, for serving)

Directions:

  1. Preheat the oven to 400 degrees. Meanwhile, scrub the Russets and cut into a small dice.
  2. Spread on a baking sheet lined with a silicone mat and toss with 1 tablespoon of olive oil and salt. Roast for 30 minutes, stirring halfway through the cooking time.
  3. When the potatoes are done cooking, heat a large pan over medium heat and add the remaining 1 tablespoon of olive oil. Add the onion and cook until translucent (about 4 minutes).
  4. Add the drained beans, potatoes, and the Salsa Verde. Simmer 10 minutes until the liquid is absorbed. Taste and season with salt and pepper.
  5. Meanwhile, brush the tortillas lightly with olive oil. Place on a baking sheet and cook at 350 degrees for 10 minutes.
  6. While the tortillas bake, make the guacamole: Mash the flesh of the avocados in a bowl with the juice of 1 lime. Season with salt to taste.
  7. To serve, spread a layer of guacamole across the tostada. Top with lettuce and 2-3 generous tablespoons of the pinto bean and potato topping. Top with more Salsa Verde and/or pico de gallo. Serve with lime wedges.

 

 

 


August 6, 2019
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This sounds super fancy but it’s really nothing more than a braise. It’s a one-pot meal (woo hoo!) and very simple to make. I served it with crusty French bread for sopping up the delicious juices. It pairs great with a crisp green salad drizzled with a light vinaigrette.

Artichokes and Chickpeas with Tomatoes in White Wine Sauce

Ingredients:

  • 1 Tbsp olive oil
  • 5 shallots, thinly sliced
  • 1 tsp kosher salt
  • 5 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 3 cups yellow cherry tomatoes
  • 1 15-oz can artichoke hearts, drained and sliced in half
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 Tbsp chopped fresh tarragon
  • 1/4 tsp black pepper

Crusty bread, toasted (for serving)

Directions:

  1. Heat the olive oil in a Dutch oven or large pan. Add shallots and cook until soft and golden (about 2 minutes). 
  2. Add garlic and bay leaves. Cook until garlic is golden (about 2 minutes). Add the wine and simmer for 30 seconds.
  3. Add the tomatoes and cover. Cook 8-10 minutes until tomatoes are almost bursting.
  4. Add the artichokes and chickpeas. Cover and cook 4-6 minutes until heated all the way through. 
  5. Remove from heat and sprinkle with the fresh tarragon.
  6. Serve alongside toasted French bread.

 

 

 

 


July 30, 2019
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What’s better than a vegan BLT? How about BLT Avocados? These stuffed avocados are inspired by my love for the all the flavors in a traditional BLT: smoky tempeh bacon (Lightlife is my go to brand), juicy tomato, crunchy lettuce, creamy avocado, and tangy mustard. 

Stuffed avocados are one of my favorites. I mean, c’mon! Stuffed – avocado! I worship the avocado and could easily eat one a day (I actually did at one time in my life!) so turn it into a meal with a savory stuffing and I’m in!

These BLT Avocados are simple to make and are delicious alongside a big green salad or cup of soup. I added quinoa to the “stuffing” to make these stuffed avos even heartier. Check out the recipe below and let me know what you think.

BLT Avocados

Ingredients:

For the Avocados:

  • 1/4 cup quinoa
  • 1/2 cup water
  • 2 cups romaine
  • 6 ounces tempeh bacon
  • 1/2 cup cherry tomatoes
  • 4 large avocados

For the Mustard Vinaigrette:

  • 2 Tbsp mustard
  • 1 Tbsp red wine vinegar
  • 2 Tbsp lemon juice
  • 1 Tbsp grapeseed (or olive) oil

Directions:

  1. Combine the quinoa and water in a pot and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes until quinoa is cooked through. Set aside to cool.
  2. While the quinoa cooks, finely chop the lettuce and bacon, and quarter the tomatoes. Add everything to the quinoa and stir to combine.
  3. Slice the avocados in half and remove the pits.
  4. Whisk together all of the vinaigrette ingredients.
  5. Using a spoon, slightly hollow out each avocado half by scooping around the sides and middle of it. You want to create enough space for the filling to be able to sit inside. Chop the scooped out avocado flesh and reserve.
  6. Spoon the filling into each of the avocado halves. Top with the reserved chopped avocado and drizzle the vinaigrette on top.

 

 

 

 


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These Falafel Burgers might just be my favorite Trader Joe’s meal hack yet! Using their falafel mix as a base, I added in some of my favorite Greek condiments to make a tasty burger (that tastes like an oversized falafel). I topped it with a quick DIY garlic dill aioli and easy pickled red onions for a Mediterranean burger that is bursting with flavor. I’d serve these with homemade steak fries, seasoned with Penzey’s Spice’s Greek seasoning and a drizzle of red wine vinegar. Yum! 

But these Falafel burgers aren’t just for inserting between buns or pita pockets – crumble them on salads, chop them in Mediterranean bowls or layer them in a Greek casserole. I’m excited about all the ways to use these in all kinds of ways! This recipe makes a big batch and they freeze well so store them to reinvent into new recipes again and again.

Falafel Burgers with Garlic Dill Aioli & Pickled Onions (Vegan)

Servings 30 burgers

Ingredients

For the Falafel Burgers

  • 1 box Trader Joe's Falafel Mix
  • 3 1/2 cups water
  • 1 cup spinach chopped
  • 1 cup sun-dried tomatoes coarsely chopped
  • 1/2 cup Kalamata olives coursely chopped
  • 15 pita bread rounds

For the Garlic Dill Aioli

  • 1/4 cup dairy-free mayo such as Wildwood Garlic Aioli
  • 1 Tbsp red wine vinegar
  • 1 tsp dried dill
  • 1 clove garlic grated

Pickled Onions

  • 1/2 cup red wine vinegar
  • 1/2 red onion sliced in rings

Instructions

For the Falafel Burgers

  1. Combine the falafel mix and water. Cover and refrigerate for 1 hour. If batter is too thick, slowly add in up to a half cup more of water until desired consistency is reached.

  2. Stir the remaining ingredients into the burger "batter".

  3. Using a cookie scoop, spoon a full scoop onto a greased baking sheet. Flatten the scoop so that it looks like a hamburger patty. The patties will be looser than traditional veggie burgers, but they should stay together and not be runny. Continue with the rest of the batter. Bake at 350 degrees for 20 minutes. 

  4. To serve, slice a pita in half. Spread with the Garlic Dill Aioli. Insert a falafel burger and a few of the Pickled Onions. 

For the Garlic Dill Aioli

  1. Combine all ingredients in a small bowl and stir well.

  2. For the Pickled Onions

  3. Combine all ingredients in a small bowl and set aside for at least 20 minutes (the longer, the better).


June 25, 2019
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As much as I love a good veggie burger, I love to change it up on the grill. Vegetable steaks are one of my go-to foods to cook up for a crowd. I keep it simple with a drizzle of olive oil, a sprinkle of a good salt and pepper. But, the magic happens in this chimichurri. My brother-in-law is from Argentina, where this is served tableside on everything. When he taught me how to make it, he didn’t use measurements. It was “a little of this and that.” I’ve refined the recipe just a tad so I can share it with you! My brother-in-law chops everything by hand but I suppose you could throw everything in a blender or food processor if you want to save yourself some prep time. I personally love the process of the chopping as the chimichurri all comes together. For maximum flavor, make it a couple of hours in advance to allow everything to meld together.

I love this on everything – grilled tofu, Portabello mushrooms, cauliflower steaks, roasted vegetables, grilled bread, corn on the cob…there really isn’t anything that isn’t delicious with chimichurri on it!

Chimichurri Sauce

Servings 1 cup

Ingredients

  • 1 bunch parsley finely chopped
  • 4 cloves garlic finely chopped
  • 1/2 lemon juiced
  • 1 cup olive oil
  • 1 Tbsp salt

Instructions

  1. Combine the parsley, garlic and lemon juice in a bowl.

  2. Pour in the olive oil and salt. Stir to mix.

 

Tell me how you’re going to serve this Chimichurri Sauce in the comments below!

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June 19, 2019
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We didn’t have a pool when I was a kid but my aunt had a friend who did. We spent many summer days splashing inside and lounging poolside. My aunt always brought a huge round Tupperware of pasta salad – raw chopped veggies, sliced olives and rotini tossed with Newman’s Own Italian dressing. Simple but delicious. I still think of that salad today whenever I’m at a pool party. It’s synonymous with summer living and pool fun for me.

A poolside pasta salad is easy breezy for summer fun. I fancied things up in this Italian Roasted Vegetable Pasta Salad that takes things back to my Italian roots. I roasted the vegetables to pack a powerhouse of flavor into the pasta without adding in a heavy or greasy dressing. Except for roasting the vegetables, the rest of this recipe comes together quickly. And it’s portable and can sit out for a bit without worry so you can have your poolside fun in between bites!

 

Italian Roasted Vegetable Pasta Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 people

Ingredients

  • 1 cup baby bell peppers chopped
  • 1/2 cup kalamata olives
  • 1 can artichoke hearts in water drained and sliced in half
  • 1 pint cherry tomatoes
  • 10 cloves garlic
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp Italian herb seasoning
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • 1 package orecchiette pasta
  • 1 can white beans drained and rinsed
  • 1/2 cup dairy-free mozzarella cheese (such as Follow Your Heart) cubed
  • 3 Tbsp balsamic or red wine vinegar
  • 1 cup basil sliced in chiffonnade

Instructions

  1. Preheat oven to 350 degrees and set a pot of salted water to boil.

  2. Place parchment paper on a baking sheet and spread peppers, olives, artichoke hearts, cherry tomatoes and garlic cloves on top.

  3. Drizzle the vegetables with the olive oil and sprinkle with the Italian herbs, garlic powder and salt. Roast for 30 minutes.

  4. While the vegetables roast, add the pasta to the boiling water. Cook according to package directions. Drain and add to a large serving bowl.

  5. When vegetables are cooked, add them to the bowl with the pasta. Stir in the white beans and cheese.

  6. Toss with the vinegar and fresh basil.

  7. Serve at room temperature or store in the refrigerator until ready to eat.

What’s your favorite food to eat poolside? Tell me in the comments below!

 


June 12, 2019
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Caesar Smashed Potatoes!!! I’m so excited about this easy and delicious recipe. It’s the perfect side dish for all your summer grilling.

I’m not sure what inspired the vegan Caesar dressing on top of these smashed potatoes but it’s delicious drizzled on top (although my kids said they loved them plain). You be the judge!

I microwaved the potatoes first instead of boiling to save time so adjust your prep by about 20 minutes if you plan to boil instead. The longer you roast the potatoes after smashing, the crispier they get. I used olive oil to “baste” them, but I bet Miyoko’s dairy-free European Cultured Butter would be equally delicious. The process for the smashed potatoes is simple so you can top these a thousand ways for a variety of fun side dishes – or alternatively, you could set up a bar with various toppings and sauces and let your fam make their own. I love a tasty DIY food bar!

Vegan Caesar Smashed Potatoes

Servings 6 servings

Ingredients

For the Smashed Potatoes

  • 6 medium Yukon gold potatoes
  • 2 Tbsp olive oil
  • Salt and pepper, to taste
  • 1/4 cup flat leaf parsley chopped

For the Vegan Caesar Dressing

  • 1 1/2 cups cashews raw and unroasted
  • 1 cup water
  • 1 lemon juiced
  • 2 Tbsp capers
  • 2 Tbsp tamari (or soy sauce)
  • 2 cloves garlic

Instructions

  1. Heat the oven to 350 degrees.

  2. Clean and pierce the potatoes with a fork. Microwave for 20-25 minutes until fork tender. Alternatively, set potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes until fork tender.

  3. Place potatoes on a baking sheet covered with parchment paper. Drizzle with the oil and season with salt and pepper to taste.

  4. Place the baking sheet in the oven and bake for 30-40 minutes until desired crispiness.

  5. Meanwhile, make the Caesar dressing. Place all ingredients in a blender and process until smooth.

  6. To serve, drizzle the potatoes with desired amount of dressing and top with the chopped parsley.

I’d love to hear what you think of these vegan Caesar Smashed Potatoes. Tell me in the comments below!


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