dairy-free Archives | Stephanie Dreyer

September 20, 2019

Sheet pan meals are a busy mama’s best friend! I love how easy it is to whip up dinner all on ONE PAN (and I’m not gonna lie…I love how easy the clean up is too!)

These fajitas are very versatile…use my veg combo below or roast your family’s favorite veggies with your go-to season rub. (I used Penzey’s Spices Southwest but they also have a Fajita blend that I love.) You can cook the veggies and tortillas all on one pan (just watch the cooking times for various veggies since some cook quicker than others). I added the tortillas last for just a couple of minutes at the end of the veg cooking time.

I served the fajitas with black beans. (I just spiced up a can of black beans with garlic powder, cumin, and salt on the stove top while the veggies roasted). Top them with guac and salsa and this Creamy Cilantro Pepita Dressing I blended up. I’d love to hear what you think of it.

Vegan Sheet Pan Fajitas with Creamy Cilantro Pepita Dressing

Serves 4

Ingredients:

For the fajitas:

1 red bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 red onion, sliced into wedges
2 Portobello mushrooms, sliced into strips
1 1/2 Tbsp olive oil
3 Tbsp of your favorite fajita or taco seasoning
Flour tortillas
Guacamole and salsa, to serve (optional)

For the Creamy Cilantro Pepita Dressing

1/2 cup pepitas
1/4 cup lime juice
1 cup cilantro, tightly packed
1/2 cup olive oil
1/2 cup water
2 Tbsp red wine vinegar
2 Tbsp dairy-free mayo (such as Wildwood Garlic Aioli)
1/2 tsp salt
2 garlic cloves

Directions:

Preheat the oven to 400 degrees.
Spread all of the vegetables on a sheet pan. Add the olive oil and seasoning. Using your fingers, rub the seasoning and olive oil into the vegetables.
Layout all of the vegetables on the pan (except the mushrooms) so that they aren’t overlapping. Roast for 10 minutes and add the mushrooms. Roast another 10 minutes. Add the tortillas (use another sheet pan if you can’t make room on the pan) and cook 2-3 minutes.
While the vegetables are roasting, heat a small, dry frying pan. Add the pepitas and cook for 3 minutes until they are toasted (stir or shake the pan every minute or so).
Add the pepitas and remaining dressing ingredients in a blender. Blend until smooth.

by Stephanie Dreyer

April 9, 2019

A bounty of asparagus landed in my lap, along with a big, beautiful watermelon radish in my Imperfect Produce box…and this salad was born. With all the crunchy, bright vegetables, it sings Spring to me!

Layers of veggies are tossed with a simple red wine vinaigrette and topped with a sprinkle of the delectable Kite Hill Ricotta cheese.

Simple, fresh and delicious. It makes a great side dish to grilled tofu but would also make a great addition to an Easter or Passover menu.

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Chopped Asparagus Chickpea Salad

Ingredients

2 bunches asparagus trimmed
1 watermelon radish chopped
1 English cucumber chopped
1 cup cherry tomatoes halved
1/2 cup Kalamata olives sliced in half
1 cup chickpeas drained and rinsed
1/4 cup Kite Hill ricotta crumbled
3 Tbsp red wine vinegar
1 Tbsp olive oil
1 lemon juiced

Instructions

1. Bring a pot of water to a boil. Insert the asparagus and blanch for 3 minutes.
2. Remove the asparagus from the boiling water and transfer to an ice bath immediately.
3. Chop the asparagus into bite-sized pieces.
4. Combine the asparagus, chickpeas and olives with the rest of the vegetables.
5. Whisk the vinegar, olive oil and lemon juice together. Pour over the salad and toss to combine.
6. Sprinkle the ricotta on top. Serve immediately.

Chickpea-Salad

by Stephanie Dreyer

March 19, 2019

We all have our favorites and Beyond Meat and Kite Hill are two of my go-to plant-based brands. Beyond Meat is taking the plant-based meat world by storm and with good reason. I’ve used their Beefy Crumble to make tacos and chili, and their Beyond Meat burger to craft my grandmother’s Italian meatballs. Equally, Kite Hill is my cream cheese of choice – not only for schmearing on bagels but also for my homemade spreads and dips (especially this Caramelized Onion household fave).

In this Vegan Sausage, Kale and Ravioli Stew, Beyond Meat, and Kite Hill are a perfect pair. This isn’t the first time I’ve paired this dynamic duo. My Stuffed Ricotta Burger insists on Kite Hill’s ricotta for the filling and the Beyond Meat Burger for the surrounding patty.

In this recipe, Beyond Meat’s tasty sausage is the perfect complement to Kite Hills pasta pillows. I combined the two to make a hearty meal for when you want a bowl of comfort – and this Vegan Sausage, Kale, and Ravioli Stew is just that. Easy to make, but full of flavor, you’ll enjoy every last spoonful of this robust soup.

Sausage-Kale-Ravioli-Stew

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Vegan Sausage, Kale and Ravioli Stew

Ingredients

1 Tbsp olive oil
1 package Beyond Meat Italian Sausage
1 medium onion chopped
3 cloves garlic minced
1 Tbsp Italian seasoning
8 cups kale chopped
10 cups vegetable broth
2 packages Kite Hill Spinach Ravioli
1 can Great Northern Beans drained and rinsed
salt to taste

Instructions

In a large stockpot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Cook 3-5 minutes until translucent.
Crumble in sausage and cook 5 minutes until "browned."
Stir in the broth, kale and Italian seasoning. Cook 10 minutes.
Add in the ravioli and beans. Cook covered 4 minutes.
Season with salt to taste.

by Stephanie Dreyer

March 12, 2019

OMG! This vegan Thin Mint Ice Cream Pie is soooo good.

I was a Girl Scout leader for six years when I learned that Thin Mints are vegan. I could have been eating Thin Mints for years!!! These crunchy, chocolatey sandwich cookies are the inspiration for my Thin Mint Milkshake and are also the key ingredient in this recipe for Thin Mint Ice Cream Pie.

You’re going to love how easy it is to make. There’s no baking involved – my kind of recipe!

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Vegan Thin Mint Ice Cream Pie

Ingredients

2 boxes Girl Scout Thin Mints
2 Tbsp dairy-free butter melted
2 pints dairy-free mint chip ice cream thawed on the counter for 30 minutes
1 8-oz tub So Delicious Coco Whip thawed 4 hours in the fridge
1/4 cup dairy-free chocolate chips
2 Tbsp almond or coconut milk

Instructions

Combine 1 box of cookies and the melted butter in a food processor. Combine until smooth.
Press the mixture into the bottom of a cake pin or pie tin.
With a knife, chop 1 sleeve of cookies from the remaining box.
Scoop the ice cream and the cookies into a bowl and stir to combine.
Spread the ice cream and cookie mixture over the crust. Smooth it down.
Spread the Coco Whip on top.
Cover and freeze at least 3 hours.
When ready to serve, melt the chocolate chips and milk together. Whisk until it is glossy and smooth. (Add more milk, if necessary.) Using a spoon, drizzle the chocolate sauce on top of the pie.
Decorate with the remaining cookies.

by Stephanie Dreyer

January 17, 2019

I served this vegan beef lasagna at a family event recently. Everyone LOVED it. Even the kids! Just goes to show that you don’t need meat or dairy to create a delicious lasagna. 🙂

I used gluten-free noodles because I’m lazy and hate boiling noodles (and with DeBole’s, you don’t have to boil them!). I also used Kite Hill Ricotta for the filling – a must for this recipe, in my opinion. For the vegan “beef”, I used the Trader Joe’s meatless “ground beef.” I have also used Beyond Meat’s Beefy Crumbles with equally delicious results!

Vegan Beef Lasagna

Serves 12-16

Ingredients:

1 package no-boil lasagna noodles
2 28-ounce cans marinara sauce

For the filling:

1 package meatless ground “beef”
1 package Kite Hill Ricotta
1 onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons Italian herbs seasoning blend
Salt and pepper, to taste

For the sauce:

2 cups cashews
2 cups vegetable broth
3 garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon salt
1/4 nutritional yeast
Juice of 1 lemon

Directions:

Heat the oil in a saute pan. Add the garlic and onion. Cook until translucent. Stir in the vegan beef and seasonings.
Add in the ricotta, crumbling it into the pan. Season with salt and pepper, to taste, Remove from the heat.
Place all the ingredients for the sauce into a high-speed blender and mix until smooth and thoroughly combined.
Pour 1/4 cup of sauce across the bottom of a lasagna pan or casserole dish. Spread it to cover the bottom surface of the pan thoroughly.
Place 3-4 lasagna noodles on top of the sauce to cover as much surface of the pan as possible.
Spread 1/3 of the filling on top of the noodles and top with 1/3 of the remaining marinara sauce and 1 cup of the cream sauce.
Repeat two more times so that there are three layers of noodles, finishing with the cream sauce on top.
Cover with foil and bake at 400 degrees for 50 minutes. Remove the foil and bake another 10 minutes. Allow to rest for 15 minutes before serving.

by Stephanie Dreyer

December 2, 2018

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.

Latke-Nachos-Spread

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!!

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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:

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.
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.
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.
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:

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

For the lime crema:

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

For the pico de gallo:

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

For the guacamole:

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

To assemble the Latke Nachos:

Place the latkes on a serving dish. Sprinkle with the black beans.
Drizzle the nacho "cheese" sauce over the latkes.
Spoon the pico de gallo and guacamole on top.
Sprinkle with the olives.
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.

by Stephanie Dreyer

November 11, 2018

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.

Fajitas

Batch cook butternut squash and cremini mushrooms and use them all week long in these 3 delicious meals perfect for the Fall season.

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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

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

Fajitas

by Stephanie Dreyer

October 28, 2018

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.

Fall-Bowl

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.

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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

Preheat oven to 400°.
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.
For the sauce, combine all ingredients in a blender. Blend until smooth. Add salt and pepper to taste.
To assemble, place two cups of kale in two bowls, Top each with half of the vegetables. Spoon ¼ cup lentils into each bowl.
Drizzle about 2 tablespoons of sauce on top of each bowl. Store the rest in an airtight container.

Recipe Notes

Makes 2 bowls

Fall-Bowl

by Stephanie Dreyer

October 15, 2018

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!

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Pizza Roll Ups

Ingredients

1 refrigerated pizza dough
⅓ cup marinara or pizza sauce
½ cup dairy-free Parmesan or mozzarella cheese, such as Follow Your Heart or Violife
⅛ cup sliced black olives

Instructions

Preheat the oven to 400 degrees.
Roll out the pizza dough on a floured surface.
Spread the marinara sauce over the crust, leaving a 1-inch border around the edge of the circle.
Sprinkle with the cheese and top with the olives.
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.
Using a serrated knife, slice the log into 1-inch rounds. Place on a cookie sheet lined with parchment paper.
Bake for 10 minutes.
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!

by Stephanie Dreyer

October 9, 2018

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!

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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

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!

by Stephanie Dreyer

October 2, 2018

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.

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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

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.
Break the tempeh into small crumbles with your hands, and stir into the vegetables.
Add in the tomato sauce, tomatoes, and wine (if using).
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.

by Stephanie Dreyer

September 11, 2018

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!

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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

Preheat the oven to 350 degrees.
Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes.
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.
Stir the vegetables into the orzo.
Squeeze the lemon juice over the mixture and season with salt and pepper to taste.
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.

by Stephanie Dreyer

August 28, 2018

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.

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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

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

by Stephanie Dreyer

August 12, 2018

Peanut-Butter-Chocolate-Chip-Smoothie-Pops-Hero-1280x720.png

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!

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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

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

by Stephanie Dreyer

August 12, 2018

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!

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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

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).
Heat 1 tablespoon of oil in a pan and add the fried rice. Cook about 10 minutes.
Stir in the broccoli and cook until bright green (about 5 minutes).
Stir in tofu and marinade and cook an additional 5 minutes until heated through.
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!

by Stephanie Dreyer

April 15, 2018

Cruciferous-Salad-with-Tangy-Tahini-Dressing-Hero-min-1280x720.png

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.

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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

Whisk together the vinegar, tamari, tahini and nutritional yeast.
Stir in the vegetable mix and combine well.
Add in the capers and the garbanzo beans. Mix well.
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.

by Stephanie Dreyer

March 18, 2018

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.

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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

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.
Heat the olive oil in a large pan. Add in the garlic and shallots. Cook until soft and fragrant.
Stir in the tomatoes, olives, and artichokes, as well as the Greek (or Italian) seasoning and salt. Saute for 3 minutes.
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.
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.
Slowly, stir in the spinach and allow to cook until wilted, about 3 minutes.
Remove from the heat. Taste and add salt and pepper, as needed.

by Stephanie Dreyer

March 15, 2018

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!”.

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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

Preheat oven to 350 degrees.
Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
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.
Drain the pasta and combine with half of the sauce and all of the broccoli florets.
Spread ½ of the pasta and broccoli mixture into a 13x9” casserole dish.
Sprinkle half of the Parmesan cheese over the pasta. Spread the remaining pasta on top.
Pour the remaining sauce over the pasta. Sprinkle with the remaining cheese.
Bake for about 15-20 minutes, until heated through and the broccoli is crisp, yet tender to the fork.

by Stephanie Dreyer

March 15, 2018

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!

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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

In a blender combine ice cream, milk, and thin mint cookies. Blend on high speed until completely combined and cookies are crushed.
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!

by Stephanie Dreyer

February 15, 2018

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.

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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

Sauté the onion and garlic in the olive oil until onion is translucent, about 5 minutes.
Stir in the mushrooms and cook about 10 minutes.
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.
Form into small golf-ball sized meatballs.
Heat olive oil in a pan. Place the meatballs inside and cook, turning often until golden brown and crispy all around.
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.
To serve, cook 8-16 ounces of spaghetti, spiralize 2-4 zucchinis, or use a combination of both. Top with the sauce and "meatballs".