Spicy Cauliflower with Roasted Chickpeas and Risotto

My husband came home from a local Lebanese eatery raving about their spicy cauliflower..ok game on. I’m always up for a challenge in my vegan cooking! We love Aladdin’s Eatery in Cleveland but I have never had this on their menu. Googling a bunch of spicy cauliflower recipes I did find a few, but in the end had to make up my own version. I did get the basic recipe and seasoning from https://www.themediterraneandish.com/spicy-roasted-cauliflower-tahini-dip-turmeric/ but I definitely added my own twist.

A lot of dishes at Aladdins are tomato sauce based so that’s the spin I took. In the end the hubby loved it and I got a new recipe out of it! So Win Win!! If you like things spicy and are looking for a delicious vegan meal try it out and let me know what you think! I used canned chickpeas but you can absolutely use dry, if you have that kind of time. Otherwise go with the canned version. You can also use regular brown rice but I love the creaminess of risotto to contract the spice of the cauliflower and the chickpeas.

This dinner is

Spicy

Creamy

Filling

Adventurous

Give it a try for tonights vegan cooking!

Spicy Cauliflower with Roasted Chickpeas and Risotto

A Delectable Spicy Cauliflower Dish
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine Lebanese
Servings 4

Ingredients
  

Cauliflower

  • 1 head cauliflower cut into bite size pieces
  • 1/2 c Olive oil
  • 1 tsp curry salt
  • 2 tsp Smoked paprika
  • 1 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 c baby spinach chopped

Sauce

  • 1/2 onion sliced
  • 1 cup spaghetti sauce
  • 1/2 tsp Smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp sea salt

Chickpeas

  • 1 can chickpeas

Risotto

  • 1 c arborio rice
  • 2 c water
  • 1 tsp tamari

Instructions
 

Cauliflower

  • Preheat oven to 450. Rinse and chop cauliflower into bite sized pieces. Add cauliflower, oil and spices to a bowl and stir till coated. Add to baking sheet. Add chickpeas to the leftover spices and oil in the bowl and stir till coated. Spread onto another baking sheet. Bake both for 20 minutes making sure to stir chickpeas around halfway through. Remove Chickpeas after 20 minutes, set aside, drizzle a bit more olive oil on if they look too dry. Flip cauliflower at this point and roast another 20 minutes or until nicely browned and crispy on the edges, set aside. *see note

Sauce

  • Add olive oil to a dutch oven or large soup pan and saute onions until translucent. Add sauce and spices and simmer while cauliflower cooks, add water to keep from getting too thick. Add cauliflower when finished and chopped spinach turn down to low.

Rice

  • Add 2 cups of water and 1 cup rice and bring to a boil, then lower to simmer for about 10 minutes. I added about another cup or veggie broth and simmered for another 10 minutes. Add tamari and some of the seasonings from the roasted cauliflower baking sheet.
  • When rice is almost finished move the cauliflower to one side of the sauce pan and add chickpeas to warm seperately or you can add them all together, I kept mine separate buddah bowl style. I happened to have some Tahini dressing leftover in the fridge and was perfect to drizzle over the top!

Notes

Since the original recipe is a dip I would probably roast for less time so the cauliflower still has some firmness to is, it was still delicious!!
Keyword Cauliflower, Chickpeas, Risotto, Spicy, Vegan

Very Veggie Pasta Primavera

I wanted pasta, but something light and flavorful so I made this up on the fly. The measurements are approximations so have fun and experiment in your own kitchen. I usually take liberties with most of the recipes I choose and customize them for my own tastes and flavor preferences. That’s what cooking is all about isn’t it? The creativity and adventure of it? Lol can you tell I love to cook? There is nothing better than putting together a rich, nourishing meal that’s a healthier version of a high calorie, high fat favorite! This one will definitely be a new fav at our house, for sure. I had a busy day and only about an hour to get this together before an evening class so I pre roasted the veggies and threw the pasta and sauce together in less than 30 minutes. I do this a lot, prepare some of the dinner ahead of time so meals come together nice and quick at the dinner hour. Give this one a try. Can’t wait to see what you think.

Very Veggie Pasta Primavera

A cross between a pasta primavera and a vegan alfredo loaded with vegetables
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

The Veggies

  • 8 oz mushrooms ( I used baby bellas) sliced
  • 4-6 Sweet peppers diced
  • 2 bunches broccoli crowns

The Sauce

  • 1/2 C Raw cashews
  • 1 C Water
  • 1 tsp Better than Bouillon vegetable
  • 2 tsp vegan butter I used Earth balance
  • 1/4 C` nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp Pasta seasoning Mine is by The Gourmet Collection I purchase at Tuesday Morning. it is a blend of red bell pepper, onion, basil, parsley, oregano, rosemary, sage, garlic, back pepper, celery seed, marjoram, thyme, coriander and chives. So good!
  • salt and pepper to taste I added a good bit of black pepper, actually by accident, but it was amazing!
  • 1 C almond milk

The Pasta

  • 8 oz pasta of choice I used organic Garofalo Spaghetti
  • 2 1/2 C water
  • 1/2 pint cherry tomatoes halved
  • 1 tsp salt

Instructions
 

The Veggies

  • Dice the veggies into bite size pieces (except tomatoes) drizzle with Grape seed oil/ or oil of your choice. Dust with salt and pepper to taste and roast on 350 for about 20 to 25 minutes. I like the veggies with still a bit of crunch to them. Start the sauce and pasta, set aside veggies when done to your liking.

The Sauce

  • Add cashews and water to a small sauce pan and bring to a boil, turn down to a simmer. Add the Bouillon and half the milk and the vegan butter. Simmer for about 15 minutes. Let cool for a few minutes and add the rest of the milk and the rest of the seasonings to your high power blender. Blend till smooth, it may be a bit runny but will thicken up in the pan with the pasta.

The Pasta

  • Add the water and salt to a skillet or large fry pan, when it starts to simmer add the pasta and the cherry tomatoes stirring often to make sure the pasta evenly cooks. Cook according to instructions on the package, or a little less if you like your pasta aldente, plus you will be simmering the sauce and the veggies for a few minutes so be careful not to overcook.

Notes

All ingredient measurements are pretty darn close to my best recollection, just threw this together on the fly one night. It’s a nice lighter, summer version of an alfredo sauce. Feel free to adjust and experiment! Hope you love it too!
Keyword Alfredo, Pasta, Pasta Primavera, plant based, Vegan

Wild Rice Mushroom and Lentil Soup

I adapted this recipe from another blogger, but as usual I had to add my own touches and make it my own! This soup is extra hearty and great for dinner or lunch! It is certainly a comfort food for me. Soups are always a great one pot meal and there’s always leftovers. Most soups are even better the next day. Anyhoo, hope you try it, like it and share it!

Wild Rice Mushroom and Lentil Soup

A heart meal in a bowl
Prep Time 15 mins
Cook Time 45 mins
Course Soup
Cuisine American
Servings 6

Equipment

  • Instapot

Ingredients
  

Soup Base

  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 C uncooked wild rice
  • 8 oz mushrooms
  • 4 C vegetable broth
  • 1 tsp salt
  • 1 tsp Italian herb mix
  • 1 C cooked brown lentils
  • 2 C baby spinach fresh or any mild green
  • dash hot sauce

Roux

  • 6 tbsp Vegan butter/olive oil
  • 1/2 C all purpose flour
  • 2 C almond milk/or any non dairy milk

Instructions
 

Soup Base

  • Add 2 tbsp Olive oil to Instapot and saute onion until transparent, add celery, carrot, garlic and cook on med/hi for about 5 minutes. Add the rest of the ingredients.
    Pressure cook on high heat for 45 minutes followed by a quick release of the pressure manually.
    Once the soup base and roux are ready, pour in the roux into the base and throw in the greens. Give it a nice stir, taste and adjust seasonings if necessary, and the soup is ready to be served.
    Keeps well in the fridge for leftovers, add a bit of non dairy milk of too thick when reheating.

Roux

  • During the last 5 minutes of the soup being pressure cooked, on a stove top, melt the butter or oil and whisk in the flour with milk to make the creamy sauce. Can be made gluten free.

Gluten free Roux

  • 1.5 tbsp gluten-free corn starch
    1 cup cold milk
    You can use any gluten-free flour to make your roux or gluten-free cornstarch. Simply whisk 1.5 cups of cornstarch in cold milk and heat it on stove top until it starts simmering, then whisk it generously until it thickens.
Keyword Lentil, Mushroom, spinach, WIld rice

Pasta Primavera with Brussel Sprouts, Mushrooms and Plantbased Sausage

This savory pasta dish is delicious and hearty. The perfect combination of flavors. I chose Angel hair but you could also use fettuccine or linguine which would be equally as tasty!

Pasta Primavera with Brussel Sprouts Mushrooms and Plantbased Sausage

A savory combination of flavors sure to be a favorite
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

Veggies

  • 3 cups brussel sprouts quartered
  • 1 cup mushrooms diced
  • 1/2 red onion diced
  • 3 cloves garlic minced
  • 1 red pepper diced
  • 2 tsp capers
  • 2 beyond sausage links diced

Sauce

  • 1 cup vegetable broth
  • 1/2 cup soaked raw cashews
  • 1/2 cup almond milk
  • dash apple cider vinegar
  • dash coco aminos
  • 2 tbsp nutritional yeast flakes
  • garlic powder to taste
  • salt and pepper to taste

Pasta

  • 8 oz your favorite pasta , I used angel hair

Instructions
 

  • Start your water for the pasta, cook al dente while preparing other ingredients. Dice and cook plantbased sausage, I used Beyond sausage brats, set aside. In a large dutch oven add onions and saute till translucent. Add peppers, garlic, mushrooms and brussel sprouts. Cook on medium heat till softened about 10-12 minutes. Add sauce ingredients to blender and puree till smooth. Add veggies back to saute pan on high heat to crisp up and the brussel sprouts begin to carmelize, add sausage, cooked pasta and sauce. Warm for a few minutes and serve.
Keyword Brussel Sprouts, Mushrooms, Pasta, Pasta Primavera, Plantbased, Vegan Sausage

Tomato Orzo Soup

This amazingly simple yet flavorful combines the best of two worlds, Italian and Greek cooking. The soup is reminiscent of the orzo soups served at the Greek festivals in the summer time. Quick to make it will become a favorite or yours too.

Tomato Orzo Soup

A quick easy rich and flavorful Greek classic dish with an Italian flair.
Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 4 cups water
  • 4 cups vegetable broth
  • 1 vine ripened tomato or 15 oz can roasted tomatoes
  • 1 cup roasted tomato sauce either fresh or store bought
  • 2 tbsp olive oil
  • 1 lb Orzo paste I used organic Montebello
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp coco aminos
  • 1 tsp basalmic vinegar
  • 1 tsp fresh gound pepper

Instructions
 

  • In a large pot bring broth and water to a boil
    Add tomatoes, sauce and all other ingredients and stir to combine.
    Reduce heat to low and simmer until you see the broth thickened, about 10 minutes. make sure to stir occasionally so pasta doesn't stick to the bottom of the pan. Add salt and pepper to taste to serve.
    Upon reheating you will have to add water as the pasta continues to absorb the broth.
Keyword Orzo, Pasta, Soup, tomatoes

Plantbased Sausage Mushroom Lasagna

Plant based Sausage Mushroom Lasagna

Vegan version of a classic favorite with bechamel
Course Main Course
Cuisine Italian
Servings 12

Ingredients
  

Sauce

Bechamel

  • 3 tbsp vegan butter I used Miyoko
  • 3 tbsp flour
  • 2 c non dairy milk I used almond
  • pinch kosher salt
  • pinch nutmeg
  • 1 tbsp nutritional yeast flakes

Tofu Ricotta

  • 14 oz firm tofu pressed
  • 1 tsp garlic powder
  • 1 tbsp lemon juice
  • 2 tbsp Olive oil
  • 2 tbsp nutritional yeast flakes
  • 2 tbsp hummus
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp parsley
  • 1/2 tsp basil

Lasagna

  • cooking spray
  • 14 lasagna noodles
  • 8 oz mushrooms chopped
  • 14 oz vegan mozzarella I used Daiya

Instructions
 

  • Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Add warm water to another 9×13 baking dish drizzle olive oil in and add noodles one at a time making sure they don't stick together. Add cookie sheet to top and set aside.
  • Place the sausage in a skillet over medium heat, break apart links and cook until browned and crumbly, about 8 minutes. Set aside.
  • In the same skillet, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt, nutmeg, nutritional yeast and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
  • Place all tofu ricotta ingredients in food processor and pulse till combined.
  • To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish. Remove noodles from warm water and remove excess water running between your fingers. Top the sauce with 3 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1/4 of the mozzarella cheese, and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese. Cover the dish with foil.
  • Bake in the preheated oven until bubbly and the noodles are tender, about 45 minutes. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.
Keyword Lasagna, Vegan

Roasted Pepper Pizza

Roasted Pepper Pizza

A plant based version of a classic favorite
Prep Time 25 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

Pizza Crust

  • 1 pkg active dry yeast
  • 1 tsp white sugar
  • 1 cup warm water (110 degrees F)
  • 21/2 cup bread flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp Italian seasoning

Pizza sauce

  • 1 tbsp hummus
  • 2 tbsp nutritional yeast
  • 1 roasted pepper ( I used a combination of red, yellow and orange
  • 1/2 cup raw cashews soaked in warm water
  • 1/2 cup almond milk
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 450

Crust

  • In a medium bowl dissolve yeast and sugar in warm water. Let sit until frothy, about 10 minutes. Stir in flour, seasonings, salt and oil and beat until smooth. Turn dough out into a lightly floured work surface and kneed a few times. Pat or roll into a ball and place in an oiled bowl to rest. Let rest for 5 minutes. Transfer dough to lightly floured work surface and pat into pizza shape. Dust pizza stone with cornmeal, transfer dough and continue to press out into shape. Bake for 8 minutes. Add olive oil to crust edges , add sauce and toppings.

Sauce

  • Roast peppers for 15 minutes and broil for the last 5. Peel off skin and place in blender. Add rest of the ingredients and blend until smooth. Top pizza crust and add your favorite toppings. I added red onion and mushrooms with plant based cheese.
Keyword Pizza, Plantbased, Vegan

Mushroom Potato Soup

Mushroom Potato Soup

A plant based version of a classic favorite
Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 10

Ingredients
  

  • 3 onion diced
  • 5 celery diced
  • 24 oz mushrooms ( I used baby bellas) sliced
  • 1 tbs olive oil
  • 1/4 tsp white truffle oil
  • 1/3 c white cooking wine
  • 2 lb potatoes diced
  • 1 1/2 tsp thyme
  • 1 tsp parsley
  • 1/2 tsp sage
  • 1 tsp black pepper
  • good pinch kosher salt
  • 15 oz veggie stock I use home made. If you use prepared you may not need as much salt in this recipe.
  • 1 tsp garlic Better than Bouillon
  • 2 tsp sea salt
  • 1 tbsp Braggs aminos or tamari
  • 1 can coconut milk

Instructions
 

  • Add the olive oil to a large stock pan and heat. Add onions and saute for 5 minutes. Add saly and celery and saute for another 7 minutes. Add mushrooms, truffle oil and cook down till almost all water has cooked off. Add seasonings and wine and cook down till water has cooked off. Add veggie stock, salt, braggs aminos and bring to a boil. Once boiling turn down heat to simmer and cook for another 40 minutes. Add coconut milk and cook another 10 minutes. Serve and enjoy!

Notes

I added some vegan parmesan before serving.
Keyword Mushrooms, plant based, potatoes, Soup, Vegan

Vegan Alfredo with Mushrooms and Spinach

I saw this post on Vegnews insta and HAD to make it. It’s my take on Hot for Foods Vegan Mushroom Fettuccine Alfredo. I LOVE mushrooms and alfredo!! But my grandson is coming for a sleepover tonight and he has a peanut allergy so I wanted to make it nut free. Which it totally can be, however I asked my daughter in the middle of making and she said he’s ok with cashews…so I did throw a handful in cuz.. cashews right? I also make with rigatoni for little hands. Give it a try and comment please and thank you.

Vegan Mushroom Alfredo

mprebel60
Vegan version of this creamy alfredo classic
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 14 oz Extra firm tofu I used this because it was all I had. Silken tofu would probably work best.
  • 1 tbsp vegan sour cream
  • 1/2 c almond milk Use a nut based alternative milk if you want nut free recipe
  • 1/2 c water
  • 1 tbsp hummus
  • 1 tbsp nutritional yeast flakes
  • 1/2 c vegan mozzarella
  • 1/4 c vegan parmesan
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tbsp plus 2 tsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1 handful raw cashews omit if making nut free
  • 1 c finely diced onions
  • 1 tbsp olive oil
  • 5 oz shitake mushrooms sliced
  • 8 oz crimini mushrooms sliced
  • 5 cloves garlic minced
  • 1/2 c dry white wine I used cooking wine
  • 2 tbsp fresh basil finely chopped
  • 1 tsp dried parsley
  • 4 c baby spinach packed
  • 1 c vegetable broth I used Better than Bouillon seasoned vegetable base.

Instructions
 

  • Bring salted water to a boil for the pasta. I do this concurrently with other steps. Cook al dente according to package directions and drain but do not rinse.
    In a high speed blender add tofu, water, almond milk, sour cream, nutritional yeast flakes, both cheeses, hummus, vinegar, salt, pepper and lemon juice. Blend until creamy. I also added cashews here.
    In a large pan saute onions in oil until softened about 2 minutes. Add mushrooms and cook for 4 minutes. Once they have released most of their moisture, stir in garlic and cook for 4 minutes, add wine and simmer for 7 minutes until reduced and most of the liquid is gone.
    Reduce heat to medium low, stir in basil and parsley, cook for another minute. Stir in tofu sauce and spinach, and slowly stir in stock. Cook until spinach is wilted, add pasta to pan and cook a few more minutes. Serve immediately, or if you're like me and making it ahead of time add a touch of water or plant based milk to reheat.

Notes

Keyword Alfredo, Mushrooms, Pasta, spinach, tofu, Vegan

Glazed Lemon Loaf

?

Glazed Lemon Loaf

mprebel60
Starbucks Copy Cat Vegan Recipe
Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 container dairy free plain yogurt (5.3 oz) Probably could sub lemon for extra lemon flavor
  • 1/4 cup grapeseed oil
  • 1 cup almond milk unsweetened
  • 1 tsp apple cider vinegar
  • 1/2 cup sugar
  • 1 zest lemon
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp flax meal
  • 5 tbsp water
  • 1 cup cake flour
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp almond milk

Instructions
 

  • Preheat oven to 350. Grease loaf pan. Add flax meal to water and set aside. Add apple cider vinegar to 1 cup almond milk set aside. Add yogurt, grapeseed oil, sugar, zest of lemon, lemon juice and vanilla extract and mix on high speed. Add flax mix and milk mix until smooth. Add flour, baking soda and powder, salt and mix till just combined. Add mix to prepared loaf pan and bake for 35 minutes/ until toothpick comes out clean. Cool in pan for 5 and then on cooking rack. Meanwhile mix up powdered sugar, milk and lemon juice and drizzle over cooled loaf.
Keyword coffee cake, lemon, pound cake
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