dairy-free Archives | Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

April 15, 2018
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Get your cruciferous veggies on with this crunchy and tangy salad. I used a salad mix from Trader Joe’s as the base, but you can also make your own from scratch using cabbage, Brussels sprouts and kale.

Try this Cruciferous Crunch Salad for a zesty lunch option. The tangy tahini dressing gets better the longer it marinates, so make it in the morning on Monday and enjoy it all week long.

The salad dressing is everything in this salad. Its tangy and salty – full of umami flavor. I have to hold myself back from eating the whole bowl! My 12 year-old daughter loves the taste too – a great way for me to get her to eat kale and cabbage!

Try this Cruciferous Crunch Salad for a zesty lunch option. The tangy tahini dressing gets better the longer it marinates, so make it in the morning on Monday and enjoy it all week long.

This salad gets better the longer it “marinates,” so I typically make it in the morning while I am prepping breakfast and lunches for the kids. I refrigerate it until lunch so that the flavors have time to meld.  Slice in the avocado just before serving.

Cruciferous Crunch Salad with Tangy Tahini Dressing

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Stephanie Dreyer

Ingredients

  • 1 bag of Trader Joe’s Cruciferous Crunch Blend (or 3 cups chopped curly kale, 3 cups shredded red and green cabbage, and 3 cups shaved Brussels sprouts)
  • 1 jar capers, drained
  • 1/4 cup plus 2 tablespoons apple cider vinegar
  • 6 teaspoons tamari (gluten-free soy sauce)
  • 3 tablespoons tahini
  • 1/4 cup nutritional yeast
  • 1 can garbanzo beans (chickpeas), drained and rinsed
  • 2 small organic avocados, chopped

Instructions

  1. Whisk together the vinegar, tamari, tahini and nutritional yeast.
  2. Stir in the vegetable mix and combine well.
  3. Add in the capers and the garbanzo beans. Mix well.
  4. Refrigerate for at least 2 hours before serving. Stir in the avocado just before serving. Stores well in an air-tight container (without the avocado) for 3-4 days.

Try this Cruciferous Crunch Salad for a zesty lunch option. The tangy tahini dressing gets better the longer it marinates, so make it in the morning on Monday and enjoy it all week long.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


March 18, 2018
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How do you like to scramble? This Mediterranean Tofu Scramble is a great breakfast option. Use this recipe as a template and add in your favorite mix-ins. Serve it as a protein packed breakfast with fresh fruit and hashbrowns, or enjoy it for dinner with roasted potatoes and a side salad.

This Mediterranean Tofu Scramble is a great breakfast option. Use this recipe as a template and add in your favorite mix-ins. Serve it as a protein packed breakfast with fresh fruit and hash browns, or enjoy it for dinner with roasted potatoes and a side salad.

Tofu scrambles are a quick and easy meal option, and a delicious plant-based take on scrambled eggs. Tofu scrambles easily to create the same look and texture as eggs without the animal products. I love this recipe blend, with all of the flavors of my dream destination, Greece. Try adding bruschetta for an Italian taste profile, or taco seasoning and pico de gallo for a Latin flavor.

https://stephaniedreyer.com/2017/05/30/italian-bruschetta-tofu-scramble/

Mediterranean Tofu Scramble

Ingredients

  • 1 package firm tofu drained
  • 1/4 cup Kalamata olives finely chopped
  • 1 14.5 ounce can artichokes in water, drained and chopped
  • ½ cup sun-dried tomatoes
  • 2 cups fresh spinach loosely packed
  • 3 cloves garlic minced
  • 2 shallots minced
  • 1 tablespoon olive oil
  • 1/2 cup hummus
  • 2 tablespoons Italian or Greek seasoning
  • 1 teaspoon salt

Instructions

  1. Place the sun-dried tomatoes in a bowl with hot water. Allow to sit for 10 minutes, then drain, (squeeze out as much water as possible), and chop.
  2. Heat the olive oil in a large pan. Add in the garlic and shallots. Cook until soft and fragrant.
  3. Stir in the tomatoes, olives, and artichokes, as well as the Greek (or Italian) seasoning and salt. Saute for 3 minutes.
  4. Crumble the block of tofu into the pan, to resemble the look of scrambled eggs. Cook for another 5-7 minutes until the tofu is slightly golden.
  5. Combine the hummus with 2 tablespoons of water and stir well so that it has the consistency of a dressing. Add the hummus to the tofu and vegetables. Stir well.
  6. Slowly, stir in the spinach and allow to cook until wilted, about 3 minutes.
  7. Remove from the heat. Taste and add salt and pepper, as needed.

 

This Mediterranean Tofu Scramble is a great breakfast option. Use this recipe as a template and add in your favorite mix-ins. Serve it as a protein packed breakfast with fresh fruit and hash browns, or enjoy it for dinner with roasted potatoes and a side salad.

 

 

 

 

 

 

 

 

 

 

 

 

 


March 15, 2018
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This dairy-free Creamy Pasta and Broccoli Bake is a great recipe to batch cook on the weekend to have ready to pop in the oven when it’s time for dinner. Plus, it serves a crowd – great lunch leftovers for the rest of the week! I use cashews for the silky delicious sauce in this pasta and broccoli bake. I layer it with a homemade vegan parm cheese that has more cashews – nut protein! My family prefers penne but use whatever tubular pasta makes your family say, “Yum!”.

Creamy Pasta & Broccoli Bake

Ingredients

  • 16 ounces penne or other tubular style pasta
  • 5 cups broccoli florets about 12 ounces

For the cream sauce:

  • 2 cups cashews soaked for 2 hours or overnight and drained, if not using a high powered blender
  • 2 cups vegetable broth
  • 3 garlic cloves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ¼ cup nutritional yeast
  • ¼ cup lemon juice about 1 lemon

For the vegan Parmesan cheese:

  • 1 cup of cashews
  • ¼ nutritional yeast
  • 2 small garlic cloves
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
  3. While the pasta cooks, make the sauce and Parmesan. For the cream sauce, combine all of the ingredients in a high-speed blender and mix until smooth. For the cheese, combine all of the ingredients in a food processor and pulse until it resembles crumbs.
  4. Drain the pasta and combine with half of the sauce and all of the broccoli florets.
  5. Spread ½ of the pasta and broccoli mixture into a 13x9” casserole dish.
  6. Sprinkle half of the Parmesan cheese over the pasta. Spread the remaining pasta on top.
  7. Pour the remaining sauce over the pasta. Sprinkle with the remaining cheese.
  8. Bake for about 15-20 minutes, until heated through and the broccoli is crisp, yet tender to the fork.

 

 

 

 

 

 

 

 

 

 

 

 

 

 


March 15, 2018
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Girl Scout Thin Mints are the secret ingredient in this chocolatey minty frozen treat. This Thin Mint Milkshake can be enjoyed all year round if you freeze a few boxes of Thin Mints after cookie season is done. So Delicious!’s Mint Chip ice cream is my dairy-free pick. This shake is a mint lover’s dream come true!

Girl Scout Thin Mints are the secret ingredient in this chocolatey minty frozen treat. Make this Thin Mint Milkshake with just 3 ingredients!

Thin Mint Milkshake (Vegan & Dairy-free)

Ingredients

  • 2 1/2 cups dairy-free mint chip ice cream (such as So Delicious)
  • 1 1/2 cups almond milk
  • 8 Thin Mint cookies
  • Suggested toppings: crushed Thin Mints, So Delicious Coco Whip, mini vegan chocolate chips

Instructions

  1. In a blender combine ice cream, milk, and thin mint cookies. Blend on high speed until completely combined and cookies are crushed.
  2. Pour into glasses and garnish with desired toppings.

Girl Scout Thin Mints are the secret ingredient in this chocolatey minty frozen treat. Make this Thin Mint Milkshake with just 3 ingredients!

 

 

 

 

 

 

 

 

 

 

 

 

 


February 15, 2018
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I hope your family enjoys these Lentil Walnut Meatballs as much as mine! As a vegan Italian, plant-based meatballs are a staple in my house. There are some great ready-made options at the store by Gardein and Trader Joe’s, but my family prefers homemade. My Beyond Meat vegan Italian meatballs are always a win, but I recently played with my lentil burger recipe to create an Italian meatball that is free of faux meat.

These Lentil Walnut "Meatballs" are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

These lentil walnut meatballs start with a saute bath of mushrooms in garlic, onion, and olive oil. The smell is insanely delicious. There is nothing like the aroma of onion and garlic in my opinion! That’s the most “strenuous” part of the recipe. After that, you just combine the rest of the ingredients in a food processor and pulse until smooth. Make them gluten-free by swapping out the breadcrumbs for a gluten-free option.

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

I used a cookie scoop to form these lentil walnut meatballs. Make sure the oil is hot enough and covers the bottom of the pan well before placing your meatballs inside. You don’t want to walk away from these or be multi-tasking (I have tried and burnt them!). Monitor your meatballs and keep rolling them so that they get crispy all around.

I have also included a recipe for a quick and easy marinara sauce. I throw all of the ingredients for the sauce in a pot before I start the meatballs so that it can simmer, allowing the flavors to be enhanced.

I like to serve these meatballs over a combo of zoodles (zucchini noodles) and spaghetti. I toss the raw zoodles with the spaghetti and it blends in nicely. It’s the only way I can get my kids to eat zucchini!

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

Please try these Lentil Walnut Meatballs, and let me know what you think. My non vegan kids aren’t always fans of the faux meats so having whole foods plant-based option like these is a great go-to recipe for our family. For more Italian recipes that my family loves, try my Dairy-Free 3-Cheese Rigatoni, my Vegan Beef Lasagna Rolls, or Italian Stuffed Ricotta Burger.

Lentil Walnut "Meatballs" with Marinara Sauce

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people

Ingredients

For the "meatballs"

  • 1 14.5 ounce cans lentils or 1 3/4 cups cooked lentils
  • 2 cups breadcrumbs
  • 1 cup walnuts
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 cups sliced mushrooms about 8 ounces
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • Salt and pepper to taste

For the sauce:

  • 2 28 ounce cans crushed tomatoes
  • ½ onion diced
  • 3 cloves garlic minced
  • 1 teaspoon oregano
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Sauté the onion and garlic in the olive oil until onion is translucent, about 5 minutes.
  2. Stir in the mushrooms and cook about 10 minutes.
  3. Combine the mushrooms, walnuts, lentils, breadcrumbs, garlic powder and onion powder in a food processor and pulse until smooth. Season to taste with salt and pepper.
  4. Form into small golf-ball sized meatballs.
  5. Heat olive oil in a pan. Place the meatballs inside and cook, turning often until golden brown and crispy all around.
  6. For the sauce, the onion and garlic in 1 tablespoon of olive oil. Add the tomatoes, oregano, salt, and balsamic vinegar. Simmer for 15 minutes. Season with additional salt and pepper to taste.
  7. To serve, cook 8-16 ounces of spaghetti, spiralize 2-4 zucchinis, or use a combination of both. Top with the sauce and "meatballs".

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

 

 

 

 


February 8, 2018
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My family and I are huge fans of rice crispy treats.  These vegan Rice Crispy Treat Hearts use Dandies marshmallows (the only vegan marshmallow to eat in my book!) and Earth Balance butter.  I used a heart shape cookie cutter (perfect for Valentine’s Day), dipped them in melted dairy-free chocolate chips, and decorated them with sprinkles.  These Rice Crispy Treat Hearts are a fun recipe to make with the kids!

 

Vegan Rice Crispy Treat Hearts

Servings 10 hearts

Ingredients

  • 1 bag Dandies
  • 3 tablespoons Earth Balance
  • 6 cups Brown Rice cereal
  • 1/2 cup vegan chocolate chips or chunks
  • Assorted sprinkles

Instructions

  1. Melt the butter in a pan and add the marshmallows. Keep stirring until melted, slow at first (about 10 minutes).
  2. Stir in the cereal 1 cup at a time until combined.
  3. Press into a greased 13×9 inch pan.
  4. Use parchment paper to press it down and spread it out.
  5. While it is still warm, use a heart-shaped cookie cutter to cut out hearts. Set on a parchment paper to harden.
  6. Rice Crispy Treat on Parchment
  7. While the treats are cooling, melt the chocolate chips in a saucepan or microwave. While it is still warm, dip one side of the treat into the chocolate and set back on the parchment paper.

These Vegan Rice Crispy Treat Hearts are a fun one to make with the kids! Full of animal free ingredients, these treats are perfect for Valentine's Day.

 

 

 

 

 


February 8, 2018
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One of my favorite ways to show my love is through a home cooked meal. This Vegetable Wellington is a sexy meal to please vegans and carnivores.  Filled with leeks, artichokes, and sun-dried tomatoes, it is big on flavor, but not too heavy to weigh you down – perfect for a romantic evening for two!

Vegetable Wellington

Ingredients

  • 1/2 cup olives, pitted
  • 12 garlic cloves
  • 1 can artichokes in water drained
  • 1 pint cherry tomatoes
  • 2 cups broccoli florets
  • 1 package cremini mushrooms
  • 1 sheet vegan puff pastry dough I use the brand, Aussie Bakery, available at Whole Foods
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Thaw puff pastry according to package directions, about a half hour before starting.
  2. Preheat oven to 400 degrees.
  3. Place the garlic cloves, olives, and all the vegetables on a roasting pan. Toss with the olive oil and season with salt and pepper. Roast for 20 minutes. Remove from the oven.

  4. Unwrap dough on a non stick cookie sheet or jelly roll pan. Stretch and roll dough out slightly to give more length to the pastry.
  5. Spoon half of the vegetables into the middle of  the pastry dough lengthwise, leaving about a 1/2 inch border all around. Reserve the rest of the vegetables to serve on the side.

  6. Take each side of the dough and fold them together forming a seam in the middle. Carefully, flip the Wellington over so that the seam is faced down.
  7. Pinch the open ends together to seal the sides.
  8. Bake for approximately 30 minutes. Slice into pieces for serving.

http://www.worldofvegan.com/vegan-mom-omni-family/

 

 

 

 


February 8, 2018
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I love a good creamy sauce to pour over my family’s favorite pasta. This Sun-Dried Tomato Alfredo Sauce is smooth and luscious with just a few ingredients — and your blender. Make it in minutes. Instead of milk, this dairy-free sauce uses cashews to achieve its silky velvet texture. It all comes together in just minutes, and is easy clean up with only the blender to wash!

My kids love this over farfalle, jumbo shells, or regular spaghetti. Sometimes, I will cook penne, toss it with broccoli and the sauce and bake for 20 minutes for a baked dish that has some extra plant power.

You won't miss the dairy in this creamy Sun-Dried Tomato Alfredo Sauce - perfect for pouring over your family's favorite pasta! #vegan #dairyfree

This Sun-Dried Tomato Alfredo Sauce is my go-to cream sauce for my recipes. Leave out the sun-dried tomatoes and add roasted red peppers for a twist or leave out the tomatoes all together for a creamy white sauce that is delicious in its own right. Enjoy!

Sun-Dried Tomato Alfredo Sauce

Servings 1 cup

Ingredients

  • 2 cups cashews soaked for 2 hours or overnight and drained
  • 2 cups vegetable broth
  • 3 garlic cloves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ¼ cup nutritional yeast
  • ¼ cup sun-dried tomatoes in oil drained
  • ¼ cup lemon juice about 1 lemon

Instructions

  1. Combine all ingredients in a high-speed blender and mix until smooth.

You won't miss the dairy in this creamy Sun-Dried Tomato Alfredo Sauce - perfect for pouring over your family's favorite pasta! #vegan #dairyfree

 

 

 

 


February 7, 2018
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This Jackfruit Noodle Soup recipe is the product of a lot of testing! I have been experimenting with jackfruit for about a year, ever since it started popping up in vegan recipes. Back then, I had to order it online. Today, you can find it at Trader Joe’s! Jackfruit is a fast-growing tropical Asian tree related to the breadfruit. It’s found mostly in India and has a texture that is similar to hearts of palm or artichoke hearts. It doesn’t smell fantastic or taste like much straight from the can, but once you rinse and flavor it, jackfruit is a fabulous substitute for shredded chicken, pork, or beef. You can find lots of recipes for it in vegan pulled pork, sloppy joe, and faux fish dishes. I have used it in enchiladas with great results, but have been hankering to try it as a chicken sub in the classic Chicken Noodle Soup.

The seasoned jackfruit is delicious on its own. I might make a batch in the future and use some of it in burritos or spooned over rice. I use two forks to shred it apart, which reminds me of what my mom used to do when she'd make shredded chicken for enchiladas. Yep, definitely going to have to try an enchilada recipe with the jackfruit!

My first attempt at this Jackfruit Noodle Soup was in a slow cooker with mediocre results. The jackfruit got too mushy and the seasonings weren’t right. I kept working at it, and found the best results came when I seasoned the jackfruit separately and added it at the end, right before serving. My Dutch oven also turned out to be the best way to make the soup instead of using a slow cooker.

The seasoned jackfruit is delicious on its own. I might make a batch in the future and use some of it in burritos or spooned over rice. I use two forks to shred it apart, which reminds me of what my mom used to do when she'd make shredded chicken for enchiladas. Yep, definitely going to have to try an enchilada recipe with the jackfruit!

The seasoned jackfruit is delicious on its own. I might make a batch in the future and use some of it in burritos or spooned over rice. I use two forks to shred it apart, which reminds me of what my mom used to do when she’d make shredded chicken for enchiladas. Yep, definitely going to have to try an enchilada recipe with this jackfruit!

The seasoned jackfruit is delicious on its own. I might make a batch in the future and use some of it in burritos or spooned over rice. I use two forks to shred it apart, which reminds me of what my mom used to do when she'd make shredded chicken for enchiladas. Yep, definitely going to have to try an enchilada recipe with the jackfruit!

I am finally pleased to share the fruits of my Jackfruit Noodle Soup labor with you! I shared it with my family and my kids  gave it a thumbs in the middle, while my husband gave it an enthusiastic thumbs up. I hope you’ll try it and let me know what you think. I want to give a special shout out to Denise B. for the encouragement with this recipe – you inspired me to keep at it. I hope you enjoy it!

Jackfruit Noodle Soup

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

Ingredients

For the jackfruit:

  • 1 20- ounce can of green jackfruit in brine or water
  • 3 garlic cloves minced
  • 1 small onion chopped
  • 1 teaspoon thyme
  • 1 ½ teaspoons oregano
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • ½ cup of water
  • 2 tablespoons lemon juice

For the soup:

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 large carrots diced
  • 2 stalks of celery diced
  • 3 garlic cloves minced
  • 12 cups vegetable broth preferably Imagine No-Chicken Vegetarian Broth
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 2 bay leaves
  • 3 cups of rotini or other curly noodle
  • ½ cup fresh parsley chopped

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for 2-3 minutes until softened and slightly golden. Add in the garlic, thyme, oregano, and salt.
  2. Stir in the jackfruit, lemon juice and water. Cover and simmer 10 minutes.
  3. Remove from heat. Using a fork, smash and shred the jackfruit.
  4. While the jackfruit is cooking, heat the oil in a Dutch oven or medium-high heat. Add the onion, carrot, and celery, and cook for about 10 minutes, stirring occasionally. The vegetables should be lightly browned and tender. Stir in the garlic and cook for one more minute, until fragrant.
  5. Add the broth, thyme, bay leaves, and salt. Bring to a boil and add the noodles. Cook about 12-14 minutes, until the noodles are al dente.
  6. Turn off the heat and remove the bay leaves. Stir in the jackfruit and parsley.

The seasoned jackfruit is delicious on its own. I might make a batch in the future and use some of it in burritos or spooned over rice. I use two forks to shred it apart, which reminds me of what my mom used to do when she'd make shredded chicken for enchiladas. Yep, definitely going to have to try an enchilada recipe with the jackfruit!

 

 

 


January 29, 2018
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January 31st is National Hot Chocolate Day and I realize I rarely drink hot chocolate, although it’s one of my favorite hot beverages. Dairy free hot chocolate at a coffee house is so hard to find, but making it homemade is simple…and only takes about 5 minutes. This Vegan Vanilla Cinnamon Hot Chocolate recipe was inspired by some fresh vanilla beans I had laying around – and my daughters’ obsession with Once Upon A Time (they put cinnamon in their hot chocolate!).

I used almond milk as my dairy-free base, and several squares of the 72% dark chocolate from Trader Joe’s (in the green box). This recipe couldn’t be simpler. Just heat all the ingredients in a saucepan and whisk.

This Vegan Vanilla Cinnamon Hot Chocolate only takes 5 minutes and 6 ingredients. You won't miss the dairy with all the sweet flavors in this cup!

What’s hot cocoa without the whipped cream? I topped mine with several dollops of So Delicious! Coco Whip.

This Vegan Vanilla Cinnamon Hot Chocolate only takes 5 minutes and 6 ingredients. You won't miss the dairy with all the sweet flavors in this cup!

With this recipe, I’ll be sipping hot chocolate more than just on National Hot Chocolate Day!

Vegan Vanilla Cinnamon Hot Chocolate Recipe

Cook Time 5 minutes
Servings 1

Ingredients

  • 1 cup almond milk
  • 1 vanilla bean (seeds removed from pod)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbl maple syrup
  • 5 squares Trader Joe's dark chocolate (72%)
  • CoCo Whip, for topping (optional)

Instructions

  1. 1. Whisk all ingredients in a sauce pan over medium heat, continuously until thickened (about 5 minutes).

    2. Top with CoCo Whip. Sprinkle with cinnamon.

This Vegan Vanilla Cinnamon Hot Chocolate only takes 5 minutes and 6 ingredients. You won't miss the dairy with all the sweet flavors in this cup!

 

 


November 4, 2017
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Crisp and cool Fall weather this time of year makes me crave heartier food. This rich and savory Sourdough Stuffing Vegan Meatloaf is a delicious option for a weeknight dinner or special Friday night meal. It’s also a great plant-based alternative to turkey on Thanksgiving. Mixed with an herb and mushroom sourdough stuffing, it tastes like Thanksgiving.

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

Traditional meatloaves combine breadcrumbs and meat. I experimented by swapping out a traditional stuffing for breadcrumbs, and used Beyond Meat’s Beyond Burger instead. I loved the results and hope you will too.

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

I am also sharing a quick and easy golden gravy recipe that tastes divine drizzled on top. Make a pot of mashed potatoes and roast a tray of Brussel Sprouts for a holiday-esque meal to celebrate!

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

Sourdough Stuffing Vegan Meatloaf

Ingredients

  • 2 celery stalks finely diced
  • 2 garic cloves minced
  • 1 small yellow onion finely chopped
  • ½ cup cremini mushrooms finely diced
  • 5 slices sourdough cut into ½ inch cubes
  • ¼ cup vegetable broth
  • 3 packages Beyond Meat Beyond Burger 6 patties total
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Pepper to taste

Quick and Easy Gravy:

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray.
  2. Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
  3. Stir in the cremini mushrooms and cook for 3 more minuts.
  4. Add in the seasonings. Stir to combine.
  5. Add the bread cubes to the vegetables. Stir to combine and pour in the vegetable broth. Stir well until the broth is mixed throughout. Remove from the heat.
  6. Combine the meatloaf and the stuffing in a large bowl. Mix well with your hands. Taste and add more salt and pepper, if necessary.
  7. Spread the meat/stuffing mixture into a loaf pan.
  8. Bake for 25 minutes.
  9. Remove from the oven and let stand 10 minutes. Slice and serve with gravy.

Quick and Easy Gravy:

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. Season with salt and pepper to taste.

 

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

 

 

 

 


November 4, 2017
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I can’t believe it’s November and officially the beginning of the holiday season. The weather is cool and crisp in sunny SoCal, and it’s finally feeling like Fall. As Thanksgiving draws near, my mind has been drifting to what I will cook for this year’s holiday menu. I have been obsessed with Beyond Meat’s Beyond Burger and the infinite possibilities I can create for the festive feast – namely meatloaf! Nut and vegetable loaves are very popular on plant-based Thanksgiving menus, so I thought I’d test my own recipe with my favorite plant meat. The results were so delicious that I created two recipes!

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

This Three Layer Vegan Holiday Meatloaf has all the flavors of Thanksgiving. Creamy dairy-free mashed potatoes and savory sourdough stuffing are layered between seasoned Beyond Meat, and topped with a luscious brown gravy. Make extra batches of the layers and serve as sides. This golden loaf makes a festive and mouth-watering presentation. I hope you enjoy this delicious plant-based option for the main attraction on your holiday menus this season.

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

 

Three Layer Vegan Holiday Meatloaf

Ingredients

For the mashed potatoes layer:

  • 2 large Yukon gold potatoes
  • 4 tablespoons dairy-free butter
  • 1 tablespoon garlic powder
  • 2 tablespoons dairy-free sour cream
  • 1 teaspoon rosemary

For the stuffing layer:

  • 2 celery stalks finely diced
  • 2 garic cloves minced
  • 1 small yellow onion finely chopped
  • ½ cup cremini mushrooms finely diced
  • 5 slices sourdough cut into ½ inch cubes
  • ¼ cup vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Pepper to taste

For the meatloaf:

  • 3 packages Beyond Meat Beyond Burger 6 patties total
  • 1 tablespoon garlic powder
  • 1 teaspoon sage
  • 1 tablespoon thyme
  • Salt and pepper to taste

Quick and Easy Gravy:

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

For the mashed potatoes layer:

  1. Peel and cube the potatoes. Cover with water. Bring to a boil. Reduce heat, cover and cook 10 minutes.
  2. Drain the potatoes and place in a bowl with the butter, sour cream and seasonings.
  3. Using a potato masher, mash the potatoes until smooth and creamy (or desired texture).

For the stuffing layer:

  1. Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
  2. Stir in the cremini mushrooms and cook for 3 more minuts.
  3. Add in the seasonings. Stir to combine.
  4. Add the bread cubes to the vegetables. Stir to combine and pour in the vegetable broth. Stir well until the broth is mixed throughout. Remove from the heat.

For the meatloaf:

  1. Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray.
  2. Combine the Beyond Meat patties and seasonings in a bowl. Mix well with your hands until combined.
  3. Spread the stuffing into the bottom of the pan, smoothing it out to form a consistent layer.
  4. Next, spread the meatloaf mixture on top of the stuffing.
  5. Last, spread out the mashed potatoes over the meatloaf.
  6. Bake for 25-30 minutes. Remove from the oven and let stand 10 minutes.
  7. Slice and serve with gravy.

Quick and Easy Gravy:

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. 10. Season with salt and pepper to taste.

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

 

 

 


November 4, 2017
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Vegan nachos!!! Oh my goodness, this recipe is so fun! Whether you are making a platter for Taco Tuesday, stacking a pile for a poolside snack, or throwing a party with a DIY nacho bar, you are going to love this recipe for Vegan Black Bean Nachos.

I have taken out all of the animal products in this delicious recipe, but have kept all the flavor with black and pinto beans, dairy-free cheese and sour cream, guacamole and fresh veggies. Get creative with your toppings:

Tomatoes

Olives

Soy curls

Vegan bacon

Green onions

Red onion

Cilantro….let your creativity take you to delicious places!

These are super easy to make and I really like the idea of setting up a DIY nacho bar for a fun way to entertain. Want more nachos? Get my Matzah Nachos recipe here!

Vegan Black Bean Nachos

Ingredients

  • 1 can pinto beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 onion chopped
  • 1/4 vegetable broth
  • 3 tablespoons taco seasoning
  • 1 dollop vegan sour cream (preferably Tofutti)
  • 2-3 dollops guacamole
  • 2-3 dollops salsa
  • 1 cup Daiya cheddar-style shreds
  • 5 cups tortilla chips

Instructions

  1. Heat broth in a saute pan and add onion. Cook 5 minutes until softened.
  2. Add the beans, corn, and taco seasoning. Stir to combine and cook 4 minutes until heated through. Set aside.
  3. Spread the chips into a microwave safe bowl or onto a dish.
  4. Spoon the bean mixture over the chips.
  5. Sprinkle the cheese on top, and microwave about 1 minute until the cheese is melted.
  6. Top with dairy-free sour cream, salsa, and guacamole.

Black beans, dairy-free cheese and veggie toppings are delicious atop these mouth-watering Vegan Black Bean Nachos #dairyfree #meatless #vegan #plantbased

 

 

 

 

 


November 1, 2017
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Fall is here and I am loving the varieties of squash that greet me at my local Trader Joe’s. Just seeing those unique shaped beauties puts me in a fall state of mind. I didn’t particularly like squash when I was kid. I mean, it’s scary looking, and the texture can be off-putting to picky palates. As an adult, however, I crave the comforting taste of a sweet and savory stuffed delicata squash or the fun “pasta” dinner made with spaghetti squash.

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless

Acorn squash is one of my favorites. It is the perfect vessel for stuffing or turning into a “bowl” of some kind. It’s subtle sweet flavor combines well with savory flavors, and is the star ingredient in a happy experiment that came to be this Taco Stuffed Acorn Squash recipe.

I was making myself lunch last Wednesday and opened the fridge to find some baked squash that I had batch cooked over the weekend. Sitting next to it was some leftover taco filling from the night before. I added my homemade pico de gallo, and came up with a quick and easy smoky, chipotle avocado sauce…and lunch was served!

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless

This meal is very satisfying, but doesn’t leave you filling heavy. It is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! I hope you’ll try it and let me know what you think.

Taco Stuffed Acorn Squash

Ingredients

  • 2 acorn squashes skin washed, cut in half lengthwise, and seeds and string removed

For the filling:

  • 1 package of meatless ground “beef”
  • 1 can black beans drain and reserve half the liquid
  • 1 onion chopped
  • 2-3 tablespoons taco seasoning or more, if desired
  • 1 tablespoon oil
  • ½ cup water

For the pico de gallo:

  • 2 Roma tomatoes finely chopped
  • ½ yellow onion finely chopped
  • ¼ cup cilantro finely chopped
  • ½ the juice of 1 lime or more if desired
  • Salt to taste

For the Smoky Avocado Sauce:

  • ½ -1 chipotle pepper in adobo sauce
  • 1 avocado
  • ¼ cup water
  • Juice of 1 lime
  • Salt to taste

Instructions

  1. Heat the oven to 350 degrees. Drizzle each squash half with ¼ teaspoon of olive oil and season with salt and pepper. Place cut side up on a baking pan and roast 25-30 minutes, until tender. Set aside.
  2. While the squash roasts, heat the oil over medium heat. Add the onion. Saute for five minutes, until translucent.
  3. Add in the meatless ground “beef” and cook for 5 minutes. Stir in the beans with the liquid
  4. Add in the taco seasoning and water. Stir well to combine. Reduce to simmer and allow to simmer 10-15 minutes until the filling becomes thick and the water is cooked through.
  5. While the meat is cooking, prepare the pico de gallo. Combine all of the ingredients in a bowl and set aside.
  6. Place all of the ingredients for the Smoky Avocado Sauce in a food processor. Pulse on low until combined and creamy. Add salt to taste.
  7. To assemble, scoop a generous amount of filling into the middle of each squash half. Top with the pico de gallo and a dollop or more of Smoky Avocado Sauce.

This meal is very satisfying, but doesn't leave you filling heavy. It is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! I hope you'll try it and let me know what you think.

 

 


October 19, 2017
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Oh my yumminess! These dairy-free caramel apples are just as tasty and a whole lot healthier than their dairy counterparts. I had so much fun playing in the kitchen to test this recipe. They really couldn’t be simpler either, with just maple syrup and almond butter. They are almost too easy – you’ll be wanting to make a batch every weekend!

These #vegan dairy-freed caramel apples are a healthier alternative to the traditional version - and super easy with just 2 ingredients for the caramel.

Traditional caramel apples use caramel that is made with milk. I can’t remember the last time I had a candy apple. You know those fantastically decadent apples at Rocky Mountain Chocolate Factory? Those apples! It’s been over 6 years! With Halloween upon us, I was inspired to try and create a healthier dairy-free caramel apple that was just as tasty and full of crunch with chocolatey adornments. My dairy-free caramel apple was born!

These #vegan dairy-freed caramel apples are a healthier alternative to the traditional version - and super easy with just 2 ingredients for the caramel.

Prep your toppings ahead of time so that as soon as your “caramel” is ready, you can dip and roll in seconds. These do get messy so don’t distress if everything doesn’t look perfect. Just dip ’em and roll ’em and pop them in the fridge to harden up. I used Enjoy Life mini chocolate chips and sliced almonds for my toppings. Chocolate and almonds are my favorite combo. You could also use sprinkles, chopped pistachios, or any other crunchy topping you are craving!

These #vegan dairy-freed caramel apples are a healthier alternative to the traditional version - and super easy with just 2 ingredients for the caramel.

For even easier dairy-free caramel apples, you can use Nature’s Charm Salted Caramel Sauce. I’d love to see how your apples turn out. Tag me in your creations on social!

Healthier Dairy-Free Caramel Apples

Ingredients

  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 4 small Granny Smith apples
  • 3 skewers or candy sticks
  • mini chocolate chips
  • sliced almonds

Instructions

  1. Heat the almond butter and maple syrup in a sauce pan. Remove from heat just as it is starting to boil.
  2. Insert sticks or skewers into the apples and dip the apple into the caramel sauce.
  3. Roll the apples onto shallow bowls filled with chocolate chips and almonds to decorate the apples.
  4. Chill in the refrigerator for at least an hour or until ready to eat.

These #vegan dairy-freed caramel apples are a healthier alternative to the traditional version - and super easy with just 2 ingredients for the caramel.

This post contains affiliate links. All opinions are my own.

 


October 19, 2017
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To make these vegan deviled potatoes, you first need to prepare the potatoes.  These will be your shell in place of the egg.  Look for the small baby gold potatoes, but you could also use the purple and red potatoes of the same size for a colorful dyed Easter egg inspired look!  To prepare the potatoes, just slice and bake.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

The filling is super easy and delicious.  I used a blend of cannelini beans with the cooked potato (scooped out), along with some turmeric to give it a yellowish color. To fill your potatoes, use a pastry bag with star tip for a fancy presentation, or you can be lazy like me and use a cookie dough scoop instead! A note about scooping out your potatoes after they bake…use a small spoon (or melon baller) and be careful not to scoop all the way through to the skin.  You just need a small hole for these vegan deviled potatoes.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

To serve, garnish with a sprinkle of paprika (that’s how my mom always does it!) and some chopped chives. Aren’t they pretty?!! These vegan deviled potatoes just sing Spring to me when served on chives. I think the kids will have so much fun with these!

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

 

Vegan Deviled Potatoes

Ingredients

  • 15 baby Dutch potatoes washed
  • 1 tablespoon olive oil
  • 1/2 can cannelini white beans drained and rinsed
  • 2 tablespoons lemon juice
  • 3 teaspoons Dijon mustard
  • 1 teaspoon turmeric
  • 6 tablespoons vegan mayo
  • Salt and pepper to taste
  • Paprika and chopped chives for garnish

Instructions

  1. Halve the potatoes and toss with salt and olive oil. Roast at 350 degrees for 30 minutes, cut side up.
  2. Cool 5 minutes and scoop out a small circle out of the potato, being careful not to scoop through to the skin.
  3. Blend the scooped potato and the remaining ingredients in a food processor until smooth. Add a little bit of water 1 tablespoon at a time if the batter is too thick.
  4. Using a pastry bag with a tip, or a cookie scoop, fill the hole in the potato.
  5. Garnish with paprika and chives.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

 

 

 


October 18, 2017
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I am not one of those moms who loves to bakes, but I do enjoy a homemade baked treat! These homemade-ish Chocolate M&M Cupcakes are just my style. I made these cupcakes in about 30 minutes, using some help from Julie’s Original vegan and gluten-free baking mixes, and UnReal chocolate gems. If you haven’t discovered Julie’s Original baking mixes, you are in for a treat. She has a chocolate fudge brownie mix, which I used to create these cupcakes. She also has a white cake mix that can be used for cakes, crumbles, biscotti and more! The results are moist and flavorful, unlike most of the other vegan and gluten-free mixes on the market. I like them because they not only taste amazing as the straight box recipe, but they also make a great base for lots of baking creations.

These M&M Chocolate Cupcakes are easy and delicious, made with some of my favorite pre-made ingredients, including Julie's Original baking mixes.

Unreal has been life changing for me! I discovered them at last year’s Natural Foods Product Expo West. I have missed my Peanut M&Ms since going vegan, but I no longer have to. Their Dark Chocolate Peanut Gems are Unreal! I used their Dark Chocolate Crispy Quinoa Gems for this recipe and they were delicious.

I didn’t feel like making homemade frosting so I used some Coconut Fudge Sauce from Nature’s Charm, which made these extra gooey, and fork worthy – more of like a cake than a cupcake. Regular buttercream-style frosting would be delicious as an alternative.

These M&M Chocolate Cupcakes are easy and delicious, made with some of my favorite pre-made ingredients, including Julie's Original baking mixes.

These Chocolate M&M Cupcakes were very simple to make, and hit the spot. I hope you try them and tell me what you think!

M&M Chocolate Cupcakes (Vegan & Gluten-free)

Ingredients

  • 1 box Julie’s Original Fudge Brownie Mix
  • 1 ½ cups almond milk or other non-dairy milk
  • 1/3 cup canola oil
  • 2/3 cup Unreal Dark Chocolate Crispy Quinoa Gems
  • 1 14 oz jar Nature’s Charm Coconut Fudge Sauce

Instructions

  1. Combine the brownie mix, milk and oil in bowl. Stir well to combine.
  2. Stir in the chocolate gems.
  3. Fill 16 cupcake liners about 2/3 full.
  4. Bake at 350 degrees for 30 minutes.
  5. Frost with the fudge sauce (or other frosting of your choice). Decorate with the extra chocolate gems.

These M&M Chocolate Cupcakes are easy and delicious, made with some of my favorite pre-made ingredients, including Julie's Original baking mixes.

 

 

 

 


October 4, 2017
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Beyond Meat Beefy Crumbles are one of my favorite plant-based products on the market (and I promise, they aren’t paying me for this post!).  The texture is just like real beef and the flavor is fantastic.

 

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

I make these tacos every week for my family and they never miss the real beef. I love to serve these tacos topped with homemade pico de gallo and guacamole, (my son makes a delicious batch for us every week). They meat and bean mixture is scrumptious in a fried corn shell, but equally mouth-watering eaten in a crisp romaine leaf.

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

For more “meaty” recipes with Beyond Meat, check out my Beef Nachos, Beef and Cheese Taquitos, and Fiesta Dip.

 

Vegan Beef & Black Bean Tacos

Ingredients

  • 1 package Beyond Beef Beefy Crumbles
  • 1 can black beans with liquid
  • 1/2 cup of water
  • 3-4 tablespoons taco seasoning
  • 1/2 yellow onion chopped
  • 1 tablespoon olive oil

Instructions

  1. Heat olive oil in a saute pan and add onion.  Cook about 5 minutes until softened.
  2. Add in the Beyond Beef Beefy Crumbles.
  3. Drain half the liquid from the can of black beans and stir them into the beef mixture along with the remaining liquid.
  4. Sprinkle in the seasoning and mix to combine. Stir in the water.
  5. 5.Simmer on low for about 10 minutes, or until the liquid is absorbed.
  6. Serve warm inside corn tortilla shells, topped with your favorite taco fillings.

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

 


September 20, 2017
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I love, love, love Sunday brunch!  Unfortunately, as a mother of three active kids with weekend games and religious school, I rarely have the opportunity to indulge in it.  An eggless frittata is one of my favorite ways to get my brunch on! Tofu stands in for the eggs in this dish with the same substantial texture and protein power.  Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast frittata.  I hope you enjoy it!

Vegan Artichoke, Asparagus and Sun-Dried Tomato Frittata

Ingredients

  • 1 medium sweet onion , chopped
  • 2 cloves garlic , minced
  • ¼ cup vegetable broth
  • 12 ounces asparagus , tips cut in ½ inch pieces
  • 1 cup sun-dried tomatoes , chopped
  • 1 14 ounce can artichoke hearts in water , coarsely chopped
  • ½ cup water
  • 14 oz block of firm tofu , drained
  • 2 tablespoons nutritional yeast
  • Salt and pepper , to taste

Instructions

  1. Preheat the oven to 400 degrees. Grease a spring pan.
  2. Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the
  3. asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
  4. In a food processor, add the tofu, water, and yeast. Blend until smooth. Stir into the
  5. saucepan with the vegetables.
  6. Season with salt and pepper, to taste.
  7. Spoon the mixture into a spring pan. Bake for about 30-40 minutes.
  8. Cut into wedges and serve.

Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast eggless frittata.


September 19, 2017
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This bean soup is one of my favorites and it pairs nicely with a light salad.  It is hearty, healthy, and packed full of protein with its wonderful medley of beans.  I use cannellini, kidney, black-eyed peas, black, garbanzo, lentils, and pinto in my mix. I like to top mine with a few fresh baby spinach leaves. They wilt deliciously into the hot soup. Enjoy!

Bean Soup

Ingredients

  • 2 cups of dried beans, any mix you like (soaked overnight and rinsed)
  • 64 oz vegetable broth
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 1 tsp dried basil
  • 1 clove garlic, crushed
  • 2 Tbsp olive oil
  • 1 bay leaf
  • 1/2 tsp Italian seasoning
  • 1 can chopped canned tomatoes (drained)
  • Handful fresh spinach, optional
  • salt and pepper to taste

Instructions

  1. Heat olive oil in a stock pot and saute onion, celery, carrot, basil and garlic until soft.
  2. Pour vegetable broth into pot, followed by the beans.
  3. Combine mixture and add remaining ingredients.
  4. Simmer covered for about 1 hour to desired tenderness. Add broth if liquid dissipates. Remove bay leaf.
  5. Salt and pepper to desired taste. Ladle into bowls and top with spinach leaves.

Easy Bean Soup

 

 

 

 

 

 

 

 

 

 

 


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