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

December 2, 2018
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Latkes, (aka potato pancakes), are a traditional Hanukkah food fried in oil and topped with sour cream or applesauce. My family wants these crunchy treats all eight nights of the “Festival of Lights” so I challenge myself to get creative each year with lots of ways to eat them.

Traditionally, I make them with Russets or Yukon potatoes, but my family also loves my egg-free Sweet Potato Latkes.

My kids love nachos so I created this Latke Nachos recipe as a fun twist of the traditional Jewish holiday favorite.

Vegan and Gluten-free Latke Nachos

The holidays are a time to indulge and these Latke Nachos do just that! The crispy fried tastiness of the latke makes it an easy swap for the traditional tortilla chip used in nachos.

Instead of sour cream or applesauce, I drizzled these Latke Nachos with a dairy-free nacho “cheese” sauce and lime crema…because nachos aren’t nachos without cheese and sour cream!

Top these crispy nachos with all your favorite toppings. I chose sliced olives, homemade pico de gallo and guacamole! Yaaassss!!

Vegan Latke Nachos

Ingredients

For the latkes:

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying
  • 1/2 cup black beans drained and rinsed
  • 1/4 cup sliced olives

For the lime crema:

  • 1/4 cup dairy-free sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chile lime salt such as Trader Joe's or Tajin

For the nacho "cheese" sauce:

  • 2 tablespoons gluten free flour
  • 1/4 cup nutritional yeast
  • 1/2 cup chipotle salsa
  • 1 1/2 cups almond milk
  • Salt to taste

For the guacamole:

  • 4 avocados
  • 1 lime juiced
  • salt to taste

For the pico de gallo:

  • 4 roma tomatoes finely chopped
  • 1/2 onion finely chopped
  • 1/4 cup cilantro minced
  • 1 lime juiced
  • salt to taste

Instructions

For the latkes:

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain.

For the nacho "cheese" sauce:

  1. Heat the flour and nutritional yeast in a saucepan for about 3-4 minutes.
  2. Stir in the almond milk and whisk continuously to avoid getting any lumps.
  3. Continue whisking for about 5 minutes, until the mixture thickens. Whisk in the chipotle salsa.
  4. Add salt to taste.

For the lime crema:

  1. Combine all ingredients in a bowl and stir well to combine. Taste and adjust seasoning as necessary.

For the pico de gallo:

  1. Combine all ingredients in a bowl. Stir to combine. Add salt to taste.

For the guacamole:

  1. Combine all ingredients in a bowl and mash with a fork (or avocado masher).  Add salt to taste.

To assemble the Latke Nachos:

  1. Place the latkes on a serving dish. Sprinkle with the black beans.

  2. Drizzle the nacho "cheese" sauce over the latkes.
  3. Spoon the pico de gallo and guacamole on top.

  4. Sprinkle with the olives.

  5. Drizzle more nacho "cheese" sauce on top and add a dollop or two of lime crema.

 

Put a twist on traditional Hanukkah latkes with these vegan and gluten-free latke nachos, complete with a dairy-free cheese sauce, pico de gallo and lime crema.

How are you going to top your latke nachos?

A gluten-free variation of this recipe first appeared on Vegan Chickpea.


November 11, 2018
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These Butternut Squash Fajitas are a Fall twist on one of my family’s favorite meals. It’s a great way to introduce young tastebuds to the seasonal flavor of butternut squash in a sweet and savory way.

I also love how these filling and crema for these butternut squash fajitas can be batch cooked ahead of time, making it a quick and easy meal for busy weeknights.

These Butternut Squash Fajitas are a mouthful of flavor. With roasted mushrooms, garlic and sauteed spinach and topped with a Butternut Squash Crema, they are a taste of Fall!

Butternut Squash, Spinach & Mushroom Fajitas (with Butternut Squash Crema)

Ingredients

For the Fajitas:

  • 3 cups butternut squash peeled and cut into 1-inch cubes
  • 8 ounces cremini mushrooms cleaned stems removed and quartered
  • 6 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons Italian seasoning basil, thyme and oregano
  • salt and pepper to taste
  • 2 cloves garlic thinly sliced
  • 1 tablespoon olive oil
  • 4 cups baby spinach
  • salt and pepper to taste
  • 12 mini corn tortillas or 6 regular size

For the Butternut Squash Crema

  • 2 cups butternut squash 1-inch cubes
  • 1 cup vegetable broth
  • 1 cup cashews soaked overnight if not using a high speed blender
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • salt and pepper to taste
  • 1 tablespoon butternut squash
  • 1/2 tsp olive oil

Instructions

  1. Toss the squash, mushrooms and garlic with the olive oil and herbs. Spread on a baking sheet.
  2. On a separate baking sheet, place the 2 cups of butternut squash for the crema along with the olive oil and garlic cloves. Toss to combine.
  3. Bake at 350 degrees for 25-30 minutes until the squash is fork tender.
  4. Meanwhile, heat the olive oil in a medium sauce pan and add in garlic. Cook 2 minutes until fragrant.
  5. Add the spinach. Using tongs, saute the spinach until slightly wilted. Season with salt and pepper.
  6. Stir in the roasted squash and mushrooms and cook for 4-5 minutes until heated through.
  7. Heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.
  8. Combine the roasted squash and garlic cloves in a blender, along with the broth and remaining ingredients for the crema.
  9. Blend until smooth. Season with salt and pepper.
  10. To serve, spoon the filling onto the middle of the tortillas and top with a dollop of the crema.

These Butternut Squash Fajitas are a mouthful of flavor. With roasted mushrooms, garlic and sauteed spinach and topped with a Butternut Squash Crema, they are a taste of Fall!


October 28, 2018
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I know it’s pumpkin season but do yourself a favor and say hello to butternut squash! It’s the star ingredient in this Fall Bowl and is the base of the savory sauce drizzled on top.

I am a bit obsessed with this squash this season. It’s sweet but savory and full of robust flavor that even the kids can love.

Batch cook the veggies and sauce on the weekend so you can throw this bowl together for lunch or dinner when you’re short on time. I used raw kale, but it would also be good sauteed in some vegetable broth. The spinach is an easy swap for kale too.

Fall Bowl with Butternut Squash Cream Sauce

Ingredients

For the bowl:

  • 4 cups chopped kale
  • 1 medium butternut squash peeled and cubed
  • 2 cups cremini mushrooms cleaned and quartered
  • ½ cup steamed lentils
  • 4 garlic cloves roughly chopped
  • 3 tablespoons Italian seasoning
  • 3 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil

For the Butternut Squash Cream Sauce

  • 1 cup butternut squash peeled and cubed
  • 1 cup vegetable broth
  • 1 cup cashews (soaked overnight if not using a high speed blender
  • ¼ cup nutritional yeast
  • 3 garlic cloves roasted
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°.
  2. Spread squash, mushrooms and garlic on a sheet pan. Add the olive oil, garlic powder, salt and Italian seasoning. Toss to combine and evenly coat the vegetables. Roast for 30-40 minutes until squash is tender.
  3. For the sauce, combine all ingredients in a blender. Blend until smooth. Add salt and pepper to taste.
  4. To assemble, place two cups of kale in two bowls, Top each with half of the vegetables. Spoon ¼ cup lentils into each bowl.
  5. Drizzle about 2 tablespoons of sauce on top of each bowl. Store the rest in an airtight container.

Recipe Notes

Makes 2 bowls

 

 

 

 

 


October 15, 2018
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These Pizza Roll Ups quickly became a favorite with my kids! I made them on a whim and now Jake keeps asking for them every week!

With just 4 ingredients, they are so simple that I made them while I prepped dinner. You could also batch cook them on the weekend and reheat them in the morning. I packed them in a thermos and the kids told me they were still warm at lunch.

This Vegan Pizza Roll Ups are a fun twist on a kid favorite - pizza! Batch cook them on the weekend and serve with more pizza sauce for dunking. Fun and delicious!

Pizza Roll Ups

Ingredients

  • 1 refrigerated pizza dough
  • cup marinara or pizza sauce
  • ½ cup dairy-free Parmesan or mozzarella cheese, such as Follow Your Heart or Violife
  • cup sliced black olives

Instructions

  1. Preheat the oven to 400 degrees.
  2. Roll out the pizza dough on a floured surface.
  3. Spread the marinara sauce over the crust, leaving a 1-inch border around the edge of the circle.
  4. Sprinkle with the cheese and top with the olives.
  5. Start on the side closest to you and roll the dough into a log, sealing it on the bottom and stretching it out it’s about 1-inch in diameter.
  6. Using a serrated knife, slice the log into 1-inch rounds. Place on a cookie sheet lined with parchment paper.
  7. Bake for 10 minutes.
  8. Serve with marinara sauce.

Recipe Notes

Makes about 12 roll ups

Serve them with more marinara or pizza sauce for dunking. These Pizza Roll Ups are so much fun to eat! Hooray for a new option for the school lunch menu rotation!

This Vegan Pizza Roll Ups are a fun twist on a kid favorite - pizza! Batch cook them on the weekend and serve with more pizza sauce for dunking. Fun and delicious!

 

 

 


October 9, 2018
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Give me a savory sauce and I can usually get my kids to try any vegetable! This Dill Tahini Sauce is one of my faves.

I love it poured over vegan bowls for lunch or spooned simply over roasted veggies. You can use this Dill Tahini Sauce as a dip with crudite or a dressing. Add more garlic or dill to your liking!

This Dill Tahini Sauce is a delicious dip for veggies or the perfect dressing drizzled over your favorite vegan bowl. Customize the garlic and dill to your liking!

Dill Tahini Sauce

Ingredients

  • ½ cup tahini
  • ¾ cup water
  • Juice of 2 small lemons or 1 large lemon
  • 2 garlic cloves
  • 2 teaspoons dried dill
  • 1 teaspoon salt

Instructions

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

Recipe Notes

Makes 1 1/2 cups

This Dill Tahini Sauce is a delicious dip for veggies or the perfect dressing drizzled over your favorite vegan bowl. Customize the garlic and dill to your liking!

 

 


October 2, 2018
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This recipe is the only way I can get my kids to eat tempeh. They tell me it’s a texture thing. So, what’s a mom to do? I pulse it up into a rich and hearty tomato sauce and serve it over their favorite pasta. They’re not super excited about it, but they eat it!

I made this recently on a busy weeknight in 30 minutes. It’s also a great recipe to batch cook on the weekend and pull out when you’re short on time. Just boil some pasta and make a salad while the spaghetti cooks. It freezes really well so I usually reserve half to serve up another time.

This Tempeh Bolognese is the only way I can get my kids to eat tempeh. It's crumbled in a rich tomato sauce with onion, garlic and veggies and simmered until tasty! Serve over your favorite pasta for an easy meatless weeknight meal.

 

Tempeh Bolognese

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion peeled and finely chopped
  • 1 large carrot finely chopped
  • 1 cup finely chopped celery
  • 3 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 8 ounce package tempeh
  • 1 28 ounce can of marinara sauce
  • 1 14 ounce can of diced tomatoes undrained
  • ½ cup of red wine optional

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, oregano, basil and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
  2. Break the tempeh into small crumbles with your hands, and stir into the vegetables.
  3. Add in the tomato sauce, tomatoes, and wine (if using).
  4. Reduce the heat to medium-low, and simmer, partially covered, 10 minutes. Season with salt and pepper.

Recipe Notes

Makes about 4 cups

This Tempeh Bolognese is the only way I can get my kids to eat tempeh. It's crumbled in a rich tomato sauce with onion, garlic and veggies and simmered until tasty! Serve over your favorite pasta for an easy meatless weeknight meal.

 

 


September 11, 2018
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This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

The vegetables in this Roasted Vegetable Orzo are tossed with olive oil, Italian herbs, and whole cloves of garlic (oh yeah!). To finish the dish off, I squeezed fresh lemon juice and grated Violife dairy-free Parmesan cheese (my new favorite vegan Parm!) on top.

This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

This Roasted Vegetable Orzo is so so so good and I can’t stress how simple this dish is to make. Serve with sliced baked tempeh or tofu and dinner is served!

 

Roasted Vegetable Orzo

Ingredients

  • 1 cup orzo uncooked
  • 1 orange bell pepper core and ribs removed, chopped
  • 1 yellow bell pepper core and ribs removed, chopped
  • 1 red bell pepper core and ribs removed, chopped
  • 2 zucchinis chopped
  • 1 ½ cups cherry tomatoes
  • 8 garlic cloves whole
  • 2 lemons
  • 1 tablespoon olive oil
  • 2 ½ tablespoons Italian seasoning
  • Salt and pepper to taste
  • Vegan parmesan such as Violife, freshly grated to serve
  • Fresh basil sliced in a chiffonade

Instructions

  1. Preheat the oven to 350 degrees.
  2. Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes.
  3. While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside in a serving bowl.
  4. Stir the vegetables into the orzo.
  5. Squeeze the lemon juice over the mixture and season with salt and pepper to taste.
  6. Grate Parmesan cheese on top and garnish with the fresh basil.

This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

 


August 28, 2018
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These Energy Balls are super simple and quick to throw together. They make a great protein-packed, portable snack, as well as a fun activity to do with the kids. This recipe is a healthier alternative to packaged sugary snack bars and fruit leathers.

Energy Balls

Servings 6 balls

Ingredients

  • 1/2 cup quick oats
  • 1/2 cup Earth Balance coconut peanut butter
  • 1 TBL maple syrup
  • 1/8 tsp Himalayan pink salt
  • 2 TBL almond meal
  • 2 TBL mini vegan chocolate chips
  • 1 TBL sunflower seeds roasted and unsalted
  • 1 TBL sliced almonds
  • 1 TBL Hemp Hearts

Instructions

  1. Combine all ingredients in a large bowl. Stir well until combined.
  2. Using a scooper or your hands, form into golf sized balls.
  3. Enjoy immediately or chill until ready to eat.


August 12, 2018
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Smoothie pops are a simple, fun and healthy summer treat. These Peanut Butter Chocolate Chip frozen smoothies on a stick are also an easy way to get some greens into the kids while they cool off on hot summer days. Swap out almond butter for the peanut butter if your kids have peanut allergies for an equally delicious pop!

Peanut Butter Chocolate Chip Smoothie Pops

Servings 6 pops

Ingredients

  • 1 banana frozen
  • 1 cup spinach
  • 1 cup unsweetened almond milk
  • 3 tablespoons peanut butter
  • 1/4 cup mini chocolate chips such as Enjoy Life Foods

Instructions

  1. Combine all of the ingredients, except the chocolate chips, in a blender and mix until smooth.
  2. Stir in the chocolate chips and pour into molds.
  3. Freeze until firm, about 2 hours.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


August 12, 2018
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I cook just about every meal every day, but homemade doesn’t have to be time consuming or difficult. There are nights when I love to savor my time in the kitchen with a new recipe, but there are also several nights a week where dinner is a sprint. On nights like those, I take some help from the store. This Tofu Vegetable Fried Rice was one of my recent creations.

I threw this together in 30 minutes while I emptied the dishwasher and straightened up my kitchen and living / dining room. My initial plan was to marinate the tofu and serve with couscous and broccoli but had a feeling that the kids wouldn’t be too excited about the meal. I found a package of Trader Joe’s vegetable fried rice (yes, it’s vegan!) in the freezer. I also received a surprise delivery of fresh homegrown kale from a friend and was inspired to toss it into the pan at the last minute.

This Tofu Vegetable Fried Rice was a hit with me, my hubby and vegetarian daughter. Unfortunately, Alex wasn’t a fan, but I rarely have all 3 love a dish (Jake was away at his cousin’s house).

Try it for yourself and let me know what you think!

Tofu Vegetable Fried Rice

Ingredients

  • 1 block firm tofu
  • 4 tablespoons tamari or soy sauce
  • 8 tablespoons orange juice
  • 2 cloves garlic minced
  • ½ teaspoon ground ginger
  • 8 ounces of broccoli florets
  • 2 cups kale coarsely chopped
  • 1 package Trader Joe’s vegetable fried rice

Instructions

  1. Drain and lightly press the block of tofu between paper towels. Slice in half and then into 4 rectangles. Place in a Ziploc bag with the tamari, orange juice, garlic and ginger. Allow to marinate while you prep the rest of your ingredients (about 20 minutes).
  2. Heat 1 tablespoon of oil in a pan and add the fried rice. Cook about 10 minutes.
  3. Stir in the broccoli and cook until bright green (about 5 minutes).
  4. Stir in tofu and marinade and cook an additional 5 minutes until heated through.
  5. Stir in the kale and cook until wilted, about 3 minutes.

This Tofu Vegetable Fried Rice comes together in 30 minutes with just a handful of ingredients thanks to some help from Trader Joe's!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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!

 

 


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