meatless Archives |

meatless Archives |

February 9, 2019
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Experimenting with ingredients in the kitchen is one of my favorite things to do! I didn’t intend to create a recipe when I was making this Rainbow Minestrone Soup. I was just “playing” at my stove, craving something warm and cozy. I threw a bunch of veggies together that sounded good and voila! This recipe for Rainbow Minestrone Soup was born.

I’m calling it Rainbow Minestrone Soup because it has all the colors of ROYGBIV: RED tomatoes, ORANGE + YELLOW carrots, GREEN spinach and beans, and PURPLE cabbage (well, almost..BLUE stumped me!)

This vegan Minestrone Soup has lots of veggies going on! It's simple and quick to make. Just let it simmer on the stove until you're ready to spoon in. Serve with freshly grated vegan Parmesan cheese and a chunk of crusty Italian bread.

When it comes to soup, I always start with onions and garlic. That’s actually the first step in most of my recipes! Quality ingredients are key so I insist on Imagine No-Chicken Chicken Broth and San Marzano tomatoes. These two ingredients really do make a difference in the taste of the recipe (in my opinion!).

I serve this Rainbow Minestrone Soup with freshly grated Violife Parmesan cheese and it’s heaven. A chunk of crusty Italian better would take this meal to nirvana! I hope you enjoy it. Tag me (#veegmama) if you do try it. I love seeing your versions of my recipes.

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

  1. 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.

  2. Crumble in sausage and cook 5 minutes until "browned." 

  3. Stir in the broth, kale and Italian seasoning. Cook 10 minutes.

  4. Add in the ravioli and beans. Cook covered 4 minutes.

  5. Season with salt to taste.

This vegan Minestrone Soup has lots of veggies going on! It's simple and quick to make. Just let it simmer on the stove until you're ready to spoon in. Serve with freshly grated vegan Parmesan cheese and a chunk of crusty Italian bread.

 


January 26, 2019
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I love lettuce wraps! They surround flavorful fillings with lots of crunch while adding tons of veggie power. And if you’re counting calories, you don’t have to count the number of wraps you’re eating!

These Black Bean & Corn Romaine Tacos are a tortilla-less twist on my Taco Tuesday standby. The filling is a simple saute of black beans, onions and corn. I topped it with my favorite pico de gallo, red cabbage for more color, and of course lots of chopped avocado!

I serve it with additional lime wedges. (The more lime, the better in my book!). I hope you enjoy this veg-tastic taco alternative. Tag me if you make it (#veegmama). I love to see you cooking my recipes!

Black Bean & Corn Romaine Tacos

Ingredients

For the filling:

  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 onion chopped
  • 3 Tbsp taco seasoning

For the pico de gallo:

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

To serve:

  • 1/2 cup red cabbage chopped
  • 2 avocados chopped
  • 12 romaine leaves

Instructions

For the filling:

  1. Saute the onion in 1 Tbsp of olive oil for 3 minutes until translucent. Add the beans, corn and taco seasoning. Cook for 5 minutes until heated through.

For the pico de gallo:

  1. Combine all of the ingredients for the pico de gallo in a bowl. Set aside.

To serve:

  1. Spoon 3 Tbsp of filling into a romaine leaf. Top with the cabbage, pico de gallo, and avocado.

  2. Serve with lime edges.

 

Try this veggie twist on Taco Tuesday. These tortilla-less Black Bean & Corn Romaine Tacos surround a savory filling with lots of crunch. With fresh pico de gallo, red cabbage and avocado, these lettuce tacos add lots of plant-power to Taco Tuesday!

January 17, 2019
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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:

  1. Heat the oil in a saute pan. Add the garlic and onion. Cook until translucent. Stir in the vegan beef and seasonings.
  2. Add in the ricotta, crumbling it into the pan. Season with salt and pepper, to taste, Remove from the heat.
  3. Place all the ingredients for the sauce into a high-speed blender and mix until smooth and thoroughly combined.
  4. 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.
  5. Place 3-4 lasagna noodles on top of the sauce to cover as much surface of the pan as possible.
  6. 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.
  7. Repeat two more times so that there are three layers of noodles, finishing with the cream sauce on top.
  8. 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.
This Vegan Beef Lasagna is so tasty that they won't believe it contains no meat or dairy. With all the flavors of a traditional lasagna, this recipe will make your nonna proud!

January 6, 2019
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You don’t have to cook everything from scratch or spend hours in the kitchen to make a delicious, homemade meal. I’d never be able to get a home cooked meal on the table every weeknight if I followed those “rules”!

This Zoodles with Roasted Chickpeas & Pesto recipe is an example of just that. I used a store bought pesto and roasted the chickpeas on Sunday during one of my batch cooking sessions so the total meal was on my table in less than 20 minutes!

The zoodles store well for 1-2 days so I always spiralize a big batch and eat the leftovers for a quick and healthy weekday lunch.

Try this recipe for Zoodles with Roasted Chickpeas & Pesto for an uber healthy and homemade meal that you can make in 20 minutes or less with a little help from the store.

Zoodles with Roasted Chickpeas & Pesto

Serves 4

Ingredients:

1 cup of store-bought pesto (such as Trader Joe’s Vegan, Kale & Cashew Pesto)

1 cup of cherry tomatoes, sliced

1 can chickpeas, drained and rinsed

1 tablespooon olive oil

1 teaspoon sea salt

1 tablespoon Italian Herbs blend

4 zucchini squash, spiralized

Freshly grated Parmesan cheese, such as Violife

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spread the chickpeas on a baking sheet lined with a parchment paper. Toss with the oil, salt and herbs. Roast for 20-30 minutes.
  3. Divide the zoodles between 4 serving plates and top each pile with 1/4 cup of pesto, 1/4 cup of chickpeas and 1/4 cup of sliced tomatoes.
  4. Garnish with Parmesan cheese.
Try this recipe for Zoodles with Roasted Chickpeas & Pesto for an uber healthy and homemade meal that you can make in 20 minutes or less with a little help from the store.

December 15, 2018

These Black Bean and Potato Enchiladas are my favorite Mexican food! I love me some tacos, and tamale pie was a special treat as a kid, but these enchiladas are my comfort food.

With both red and green sauces, they look especially festive for the holidays, but they’re tasty enough to eat all year long.

One of the reasons I love these black bean and potato enchiladas so much is that they use one of my favorite meal prep tips: Repurpose leftovers. That’s actually how this recipe originated.

I had made roasted potatoes for dinner as a side dish one night and had tons leftover. I jazzed up some canned beans and folded them into a batch of these enchiladas.

The whole family loved them so much that I knew I had a winning recipe. I hope you and your family enjoys them!

Black Bean and Potato Enchiladas

Serves 4-6

Ingredients:

2 cans black beans

4 cloves garlic, chopped

Juice of 1 lemon

2 teaspoons cumin

2 teaspoons salt

3 cups baby potatoes, quartered

12 corn tortillas

2 jars salsa verde (plus additional for serving, if desired)

1 can red enchilada sauce

To serve:

Avocado, sliced

Lime wedges

Cilantro, minced

Directions:

  1. Preheat the oven to 350 degrees.
  2. Place the potatoes on a baking sheet and toss with 1 tablespoon of olive oil, 1 teaspoon of salt and a ½ teaspoon of freshly ground pepper. Roast for 30 minutes.
  3. When potatoes are done cooking, empty the black beans and their liquid into a large skillet. Stir in the garlic, lemon juice, cumin, and salt.
  4. Add in the potatoes. Cook for about 10 minutes until all the liquid is absorbed.
  5. Coat the bottom of a casserole dish with the salsa verde.
  6. Heat the corn tortillas on each side until pliable (about 20-30 seconds). Take each one and spoon a heaping amount of filling into it and roll seam side down. Continue with all tortillas.
  7. Pour the enchilada sauce on top of the tortillas. Use a spoon to spread the sauce evenly across the enchiladas.
  8. Add the remaining salsa verde on top and swirl to combine.
  9. Bake for 20 minutes until heated through.
  10. Serve with more salsa verde, sliced avocado, lime wedges and chopped cilantro.

These Black Bean and Potato Enchiladas are Mexican comfort food. Batch cook the potatoes in advance for an easy weeknight meal.

December 9, 2018
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Can you believe I never made a Sloppy Joe until last month when I was experimenting with Beyond Meat’s Beyond Burger?

My kids loved them. In fact, Jake loved them so much that he told me he’d eat a Beyond Burger the next time we made hamburgers. I’ve been trying to get Jake to replace his hamburger with a Beyond Burger forever.

He finally did after these Sloppy Joes and I’m grinning ear to ear. Major vegan mama win!

My favorite part of these burgers was the vegan brioche bun (that I purchased from Milk and Eggs. (Use this link at get 20% off your order.)

Vegan Sloppy Joes

Serves 4

 

Ingredients:

1 tablespoon olive oil

½ cup onion, chopped

2 packages Beyond Meat Beyond Burger

2 cups baked beans

½ cup BBQ sauce

 

For serving:

4 vegan hamburger buns

BBQ sauce

 

Directions:

  1. Heat 1 tablespoon of oil in a saute pan and add the onion. Cook until golden brown.
  2. Crumble the Beyond Meat Beyond Burger in the pan. Continue cooking about 5 minutes until the “meat” is brown.
  3. Stir in 2 cups of vegetarian baked beans. Continue cooking 5-7 minutes until heated through.
  4. Add in the BBQ sauce and stir to combine. Taste and add more sauce as desired.
  5. To serve, slice the hamburger buns in half and spread BBQ sauce on each slice. Top with a heaping ladle of Sloppy Joe filling.

 

These Vegan Sloppy Joes are made with Beyond Meat Beyond Burger and baked beans nestled between artisan vegan brioche buns.

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.


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.

 

 


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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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 24, 2018
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I am kinda obsessed with the new vegan salad dressings at Trader Joe’s. The Almond Butter Turmeric dressing has me experimenting in the kitchen with lots of different dishes to pour it over. This Carrot Noodle Bowl is my latest.

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

Vegetable noodles are a great replacement for pasta if you are watching calories or just want to add more veggies to your diet. I used my spiralizer to make my carrot noodles for this bowl, but you could also easily swap shredded carrots if you don’t want to spiralize (but it’s so much fun!).

Snap peas and peanuts are crunchy toppings that taste great with the dressing. I piled it all on top of a bed of kale, because I can never get too many leafy greens.

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

Now, for the dressing. All you have to do is shake and pour for this one. It’s all natural and plant-based with just a few ingredients: almond butter, cold-pressed lemon juice, ginger, turmeric, and black pepper. I usually like to make my own dressings to control the sugar, salt and fat, but with only 60 calories for two tablespoons and 2g of sugar and 4g of fat per serving, I am taking some help from Trader Joe’s and enjoying it!

Carrot Noodle Bowl with Almond Butter Turmeric Dressing

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 bowl

Ingredients

  • 2-3 carrots spiralized
  • 2 handfuls of kale chopped
  • 1/4 cup sugar snap peas
  • 2 tablespoons peanuts
  • 2 tablespoons Trader Joe's Almond Butter Turmeric salad dressing

Instructions

  1. Layer all ingredients into a bowl, starting with the carrots and adding the rest on top in piles around the bowl.
  2. Drizzle the dressing on top.

 

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

 

 


January 17, 2018
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Roasted vegetables are one of my favorite things to batch cook each Sunday. I eat them all week long as a dinner side dish, tossed in tofu scrambles… and my favorite, piled into vegan bowls. This Italian Roasted Vegetable Bowl is a delicious way to eat up leftover veggies or roast a pan especially for this bowl like I do! I prefer plump, juicy tomatoes and cauliflower for the veg mix, but sub your favorites. The key is to roast them with whole garlic cloves and herbs. I use the Italian seasoning blend from Penzey’s Spices (my favorite local spice store).

A good bowl is full of layers, so in addition to the roasted vegetables, you’ll find a mound of lacinato kale, cannellini beans, and orzo. I sauted the canned beans with garlic, olive oil, and thyme for taste bud pleasing results. Sure, you could just rinse and drain a handful of beans directly into the bowl, but I find that it’s the bursts of flavor from each component in the bowl that take an average bowl to wow status. Lentils would also be a great sub for the beans. I used orzo instead of a grain in this recipe because of its Italian status and similarity in texture to rice, but risotto would be a nice swap if you want a grain.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.

Drizzled on top is a luscious, dairy-free Caesar dressing that adds just the right amount of tangy to each bite. Soaked cashews are the creamy base for this otherwise, quick and easy sauce that comes together in less than 5 minutes in your high-powered blender. Dijon mustard and capers add bright, vibrant flavors to this traditional recipe.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.

You can cook and prepare all of the ingredients, as well as the dressing ahead of time and store them for the week, making it quick and easy to throw this meal together all week long. Lunch is served! Give it a taste and let me know what you think.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

For the Creamy Caesar Dressing:

  • ¼ cup cashews soaked for 2 hours or overnight and drained
  • 2 garlic cloves minced
  • 1 tablespoon shoyu or tamari
  • 1 tablespoon tahini
  • 2 tablespoons lemon juice
  • ¼ cup water
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard

For the Bowl:

  • 1 pint cherry tomatoes
  • 1 head cauliflower broken into florets
  • 10 garlic cloves peeled
  • 3 tablespoons olive oil divided
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste
  • 1 can cannellini beans drained and rinsed
  • 3 garlic cloves minced
  • 1 tablespoon fresh thyme
  • 6 leaves lacinato kale chopped
  • 1 cup orzo dried

Instructions

  1. Preheat the oven to 400 degrees.
  2. Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes until the cauliflower is fork tender.
  3. While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo and drain.
  4. Heat a saucepan with 1 tablespoon of olive oil. Add the minced garlic and saute for 1 minute until fragrant. Stir in the beans and thyme. Cook for 3-4 minutes until heated through. Season with salt and pepper to taste.
  5. For the dressing, combine all the ingredients in a high-speed blender and mix until smooth.
  6. To assemble the bowl, start with a layer of kale on the bottom. Top with the orzo, beans, and vegetables. Drizzle the dressing on top.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.


January 10, 2018
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Vegan bowls are one of my favorite lunch meals. They are easy to prepare and quick for the lunch rush I am inevitably juggling as I race to get my work and to-do list completed before I pick up the kids from school. Most times I make a bowl, I just pull together whatever ingredients, leftover veggies, or legumes I have in the fridge or pantry (it’s a really great way to eat up your leftovers!). Sometimes, I will put a little more thought into my bowl obsession and plan my veggies and proteins ahead of time, like my BBQ Tofu Bowl. Today’s Green Goddess Zucchini Noodle Bowl recipe is one of those bowls, but it won’t take you more than 15 minutes to throw together.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

In my opinion, the secret to any great vegan bowl is the dressing or sauce. The new Green Goddess Salad Dressing from Trader Joe’s is the inspiration for this bowl. It’s all natural and vegan, containing just a few ingredients: avocado, green onion, cold pressed lemon juice, chives, parsley, basil, garlic, water, apple cider vinegar, and an olive oil blend. Two tablespoons are only 20 calories so indulge in a generous pour over the rest of this bowl’s ingredients.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

I chose spiralized zucchini noodles for the base of this bowl and topped them with sliced radishes, chopped chives and tomatoes (I was out of cherry, so I used roma instead). That’s it! Super easy. Super healthy. Super delicious! Give it a try and let me know what you think!

Green Goddess Zucchini Noodle Bowl

This Green Goddess Zucchini Noodle Bowls is light, fresh, and ready in just 10 minutes with 4 ingredients! 

Prep Time 10 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 zucchini, spiralized
  • 1/4 cup cherry tomatoes, halved
  • 1 radish, thinly sliced
  • 2 tbsp chives, snipped
  • 2 tbsp Trader Joe's Green Goddess salad dressing

Instructions

  1. 1. Layer all ingredients into a bowl, starting with the zucchini and adding the other vegetables and herbs on top.

  2. 2. Drizzle dressing on top.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess


December 8, 2017
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Each year during Hanukkah, my family participates in a friendly latke competition with 5 other families. Everyone goes all out with out of the box creations, like “bagel and lox” latkes, mu shu latkes, taco latkes, sushi latkes, and more! It’s always a culinary adventure. This year, I am excited to present this Vegan Latke Slider for entry.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

A seasoned Beyond Burger patty is sandwiched between two of my traditional crispy vegan potato latkes. It’s a burger in paradise right there, but no latke is complete without toppings! This Vegan Latke Slider is up for the challenge with a Bubbies pickle slice and dollop of Follow Your Heart’s Thousand Island dressing.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

These sliders are sooooo good that you’ll be eating them long after Hanukkah is over.  Wish me luck in the competition!

Vegan Latke Sliders

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
  • Vegan Thousand Island dressing such as Follow Your Heart
  • Bread and butter pickles such as Bubbies

For the sliders:

  • 2 packages Beyond Meat Beyond Burger 4 patties
  • 1 tablespoon garlic powder
  • 1/2 tablespoon seasoned salt

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. Makes 12 latkes

For the sliders:

  1. Combine the patties and seasonings in a bowl. Mix with your hands until fully combined.
  2. Divide the meat in half and then in half again, and in half again so that you have 8 portions.
  3. Roll each portion into a ball and flatten slightly in your hand to make a patty.
  4. Heat 1 tablespoon oil in a frying pan and swirl to completely coat the pan.
  5. Add the patties once the pan is hot. Cook about 5 minutes on each side until brown and crispy on each side.
  6. To assemble, place 1 slider on top of a latkes. Top with a dollop of dressing and a pickle slice. Top with another latke.

 

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased


December 6, 2017
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The secret to these traditional vegan potato latkes is to squeeze out as much liquid from the shredded onion and potatoes as possible before making patties. The result is a crispy, crunchy latke that doesn’t need any egg to bind it together! Be sure to have bowls of dairy-free sour cream and apple sauce ready for topping these savory potato pancakes!

Traditional Vegan Potato Latkes

Servings 12 Latkes

Ingredients

  • 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

Instructions

  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 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 remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain. Serve with dairy-free sour cream or applesauce.


December 6, 2017
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Pizza for breakfast? You bet! This fun recipe couldn’t be quicker or simpler. Prep it the night before or bake it on Sunday for a quick, no fuss morning meal on Monday. This breakfast pizza recipe is a great template for your breakfast pizza fantasies. I used my kids’ favorite toppings, but customize with your favorite tofu scramble, coconut bacon, or cream cheese and carrot lox…get creative!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

I took some help from the store with a pre-made pizza dough, but make your own on the weekend if you’ve got the time. Kids love this cheesy breakfast pizza. I hope you’ll give it a try and tag me in your pizzeria creations so I can see the fun!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

Breakfast Pizza (Vegan & Dairy-Free)

Ingredients

  • 1 roll refrigerated pizza dough
  • 1 package soyrizo
  • 1 cup thinly sliced Yukon Gold potatoes with skin
  • 2 cups dairy-free shredded cheese such as Daiya

Instructions

  1. Preheat oven to 400 degrees.
  2. Roll out pizza dough and place on a pizza sheet or stone.
  3. Sprinkle with 1 cup of the cheese.
  4. Lay out the potato slices across the pizza dough.
  5. Crumble the soyrizo over the potatoes.
  6. Sprinkle the remaining cheese over the pizza.
  7. Bake for 10 minutes.

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast


November 30, 2017
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This quick and easy vegan gravy is mushroom free! It tastes delicious drizzled on top of my Sourdough Stuffing Meatloaf, Dairy-Free Roasted Garlic Mashed Potatoes, or 3 Layer Vegan Holiday Meatloaf!

Vegan Gravy (Mushroom-Free)

Ingredients

  • 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. 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.


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

 

 

 

 


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