Had this salad at a café during a recent trip and wanted to duplicate it. Fortunately the ingredients were on the package. I just had to adjust to taste. Came out pretty good, maybe even better than the original dare I say.
Chop kale, green onion, and brussel sprouts and set aside in large bowl. Toast pine nuts making sure not to burn. Mix salad dressing ingredients. Add pine nuts, dried cranberries and dressing, (you will probably have extra). Chill before serving.
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
Give it a try for tonights vegan cooking!
Spicy Cauliflower with Roasted Chickpeas and Risotto
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
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.
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!
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!!
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
1 tbspPasta seasoningMine 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 tasteI added a good bit of black pepper, actually by accident, but it was amazing!
8ozpasta of choiceI used organic Garofalo Spaghetti
1/2 pintcherry tomatoes halved
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.
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.
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.
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
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!
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.
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 starch1 cup cold milkYou 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.
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
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.
1vine ripened tomato or 15 oz can roasted tomatoes
1 cuproasted tomato sauce either fresh or store bought
1lbOrzo pasteI used organic Montebello
1 tspcoco aminos
1 tspfresh gound pepper
In a large pot bring broth and water to a boilAdd 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.
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.
1roasted pepper ( I used a combination of red, yellow and orange
1/2cupraw cashews soaked in warm water
1/2 tspItalian seasoning
1/2 tspgarlic powder
1/2 tsp salt
Preheat oven to 450
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.
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.
15 ozveggie stockI use home made. If you use prepared you may not need as much salt in this recipe.
1 tspgarlic Better than Bouillon
2 tspsea salt
1tbspBraggs aminosor tamari
1 cancoconut milk
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!
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.
14ozExtra firm tofuI used this because it was all I had. Silken tofu would probably work best.
1tbspvegan sour cream
1/2 calmond milkUse a nut based alternative milk if you want nut free recipe
1 tbspnutritional yeast flakes
1/2 cvegan mozzarella
1/4 cvegan parmesan
1/2 tspwhite pepper
1 tbspplus 2 tsp fresh lemon juice
1tspapple cider vinegar
1handfulraw cashewsomit if making nut free
1cfinely diced onions
1 tbspolive oil
8 ozcrimini mushroomssliced
1/2cdry white wineI used cooking wine
2tbspfresh basil finely chopped
4cbaby spinach packed
1 cvegetable brothI used Better than Bouillon seasoned vegetable base.
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.