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olive oil

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.

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

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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 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.

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