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nutritional yeast

November 12, 2019
Cheezy-Butternut-Squash-Shells-Blog-min-1280x720.png

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.

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

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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 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.

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