garlic Archives | Stephanie Dreyer

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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


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.

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