Tag Archives: go meatless

CREAMY LEMON SPRING VEGETABLE PASTA

Serves 4-6

This light and creamy lemon pasta with asparagus, artichokes, peas, and basil makes a great spring meal. It can be on the dinner table in 30 minutes!

  • 1 tablespoon olive oilspring vegetable
  • 1 small shallot, minced
  • 12 asparagus spears, cut into 1-inch pieces, woody ends discarded
  • 1 (14 oz) can quartered artichoke hearts, drained
  • 3 cups fresh spinach leaves
  • 3 gloves garlic, minced
  • 3/4 cup frozen peas
  • 8 ounces whole wheat farfalle pasta or pasta of your choice (gluten-free is fine)
  • 2 tablespoons butter or vegan butter
  • 2 tablespoons flour (can use gluten-free flour)
  • 2 cups Almond Breeze Almond milk Original Unsweetened/ regular milk
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 4 lemon slices
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh basil
  • Parmesan cheese, vegan Parmesan cheese, or nutritional yeast, for garnish
  1. In a large skillet, heat the olive over over medium-high heat. Add the shallot, asparagus pieces, artichoke hearts, spinach, garlic, and frozen peas. Cook until vegetables are tender and spinach is wilted, about 5 minutes. Pour the vegetables into a large bowl and set aside while you cook the pasta and sauce.
  2. Bring a large pot of water to a boil and salt generously. Cook pasta according to package instructions.
  3. While the pasta is cooking, make the creamy lemon sauce. Place the large skillet you used to cook the vegetables back on the stove and melt the butter. Whisk in the flour, whisking until you don’t have any clumps. Slowly whisk in the almond milk, about 1/2 cup at a time, whisking vigorously. Add the lemon zest and keep whisking until the sauce comes to a boil. Reduce heat to low and whisk occasionally until the sauce thickens.  Add in the lemon juice and sliced lemons. Season the sauce with salt and black pepper, to taste.
  4. Drain the pasta and add it to the thickened lemon sauce. Stir in the cooked vegetables and stir until the pasta and vegetables are well coated with the creamy lemon sauce. Remove the lemon slices with tongs or a spoon.
  5. Garnish with fresh basil and Parmesan cheese, vegan Parmesan cheese, or nutritional yeast, if using. Serve warm.

From Two Peas and Their Pod

VEGETARIAN GIANT WHITE BEANS PIZZA

Serves 6-8

Found this on Smitten Kitchen and loved it!

Ingredients

  • 2 tbsp (30ml)  olive oil
  • 1 large onion, chopped
  • 2 stalks celery, diced
  • 1 large carrot) diced
  •  salt freshly ground black pepper, or red pepper flakes
  • 2 large cloves garlic, minced
  • 1/4 cup (60ml) dry white or red wine, (optional)
  • 2 1/4 cups (550g) crushed tomatoes, (28-ounce or 800g can minus 1 cup; reserve the rest for another use)
  • 1 pound (455g) cooked tender-firm giant white beans
  • 4 cups chopped spinach
  • Up to 3/4 cup (175 ml) vegetable broth
  • 1/2 pound (225g) mozzarella, coarsely grated
  • 1/3 cup (35g) grated Parmesan
  • 2 tbsp (5g) roughly chopped fresh flat parsley, for garnish (optional)

Directions

Prepare the beans* and vegetables Heat the oven to 475 degrees. In a 21/2-to-3-quart (ideally oven-safe) deep sauté pan, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.

Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about  10  minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the spinach, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed. If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.   Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.

Bean cooking notes
These beans are called fagioli corona (in Italy), gigante/ gigandes (in Greece), Royal Corona (by Rancho Gordo, where I ordered mine), and other name  Because they’re very big, I usually soak them for 12 to 24 hours in salted water, then simmer them for a couple hours; you could also use a slow cooker on high (usually 4 to 6 hours, but it will vary), or a pressure cooker (about 20 minutes, with variance), or bake them in the oven at 325 degrees for approximately 70 to 90 minutes after bringing them to a simmer on the stove.

Broccoli Cheddar Quinoa Bites

This easy and delicious recipe for Broccoli Cheddar Quinoa Bites yields: 30 to 36 bites

Ingredients

 

  • ¾ cup uncooked quinoa, rinsed
  • 1½ cups vegetable broth or water (for cooking quinoa)steamed Broccoli
  • 2 eggs, lightly beaten or 2 flax seed “eggs”
  • 2 cups broccoli florets, finely diced
  • 1 cup yellow onion, finely diced
  • 1 garlic clove, finely minced
  • 1½ cups shredded cheddar cheese
  • ½ teaspoon paprika
  • Crushed red pepper (optional) to taste

 

Instructions for Broccoli Cheddar Quinoa Bites

 

  • In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
  • In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
  • Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
  • Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

recipes for quinoa

 

 

Roasted stuffed sweet potatoes with chipotle quinoa

Ingredientsroasted stuffed sweet potatoes

 

  • 4 sweet potatoes
  • 1 tbsp avocado oil (or vegetable oil)
  • 1/2 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup quinoa (cooked)
  • 1/2 cup black beans
  • 3 tbsp tomato paste
  • 1/2 cup low sodium vegetable broth (or water works too)
  • 2 tbsp chipotles in adobo, chopped
  • 1 tsp chili powder
  • 1/2 tsp cumin powder
  • salt & pepper to taste
  • 1/2 cup cheese of choice

 

Quick guacamole roasted stuffed sweet potatoes

 

  • 1 avocado
  • 2 tbsp lime juice
  • 1 large handful cilantro, chopped
  • salt & pepper to taste

 

Instructions

 

  • Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
  • Place the potatoes in the oven and let cook until tender, about 40-50 minutes.
  • While the potatoes cook, prepare the stuffing
  • Heat the avocado oil in a non-stick pan on medium-high heat.
  • Add the onions and let cook on medium heat for 4-5 minutes.
  • Next, add the garlic, quinoa, black beans, tomato paste, vegetable broth, chipotles, chilli powder, cumin powder, salt and pepper and mix all together.
  • Let cook until no liquid is remaining.
  • Once the sweet potatoes are cooked, remove them from the oven, cut in half, and scoop out the potato to make space for the stuffing. (I scoop out about 1/2 the potato and leave the rest)
  • Stuff the potatoes with the quinoa filling and top with  cheese.
  • Place in the oven under the broiler for 1 minute, or back in the oven at 400 degrees for 2-3 minutes, until the cheese is melted.
  • To make the quick guacamole, scoop the avocado into a bowl with the lime juice, cilantro, salt and pepper and mash together.
  • Scoop some guacamole on top of each potato to serve.

 

 

JERK STYLE CAULIFLOWER STEAKS

Serves-4cauliflower steaks

Ingredients

1 medium cauliflower

For the marinade:

  • 35g fresh coriander
  • thumb-size piece of fresh ginger
  • 1 scotch bonnet /jalapeno
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  •  juice of lime
  • sea salt and freshly ground black pepper

Directions

1. Preheat the oven to 200C/gas mark 6.
2. Place all the marinade ingredients into a food processor or mini blender and blitz until coarse but spreadable.
3. Remove the leaves from around the cauliflower, but don’t remove the bulb at the bottom, as this is what will keep your steaks intact. Halve the cauliflower and, working from the cut side out, slice each steak around 1cm thick you will probably only get two full steaks from each half but you can roast the remaining florets in the same way.
4. Generously brush the steaks with the marinade. If you want to do this ahead of time, you can leave them to marinate in the fridge until you need them.
5. Place the steaks on a roasting tray and loosely cover with foil. Roast for 15-20 minutes before removing the foil for a further 10 minutes, turning once.
6. This next step is optional ……..Heat a griddle pan to a medium-high heat and finish the steaks off in the pan to mark/sear on both sides. Serve with your chosen accompaniment.

Fabulously Fragrant Cruciferous Curry

Ingredientscurry recipe

1 tbs coconut oil 1 small cauliflower and 1 head of broccoli
1 tbs turmeric ½ tbs ginger powder
1 tsp cardamom 1 tsp coriander
1 tsp cumin 1 tsp red chili pepper flakes
¼ tsp cinnamon ¼ tsp nutmeg
a can of coconut milk 4 – 6 cups water
1 tsp tamarind paste 6 tomatoes
salt to taste
fresh coriander(optional)

Directions

Melt the coconut oil in a pan, over medium heat.
Break or cut the cauliflower and broccoli into smaller pieces.
Stir-fry the cauliflower and broccoli for a minute.
Add the spices. Add the coconut milk, water and tamarind paste.
Let simmer until the vegetables are tender.
Chop the tomatoes and add to the curry. Let simmer for another minute.
Check taste and add salt if you’d like to.
Sprinkle fresh coriander on top.

SPICY CAULIFLOWER NACHOS

Low-Carb Cauliflower Creamed SpinachSERVES 4-6 (GLUTEN FREE)

ABSOLUTELY A NEW FAVE IN THE LANJOPOULOS FAMILY

  • 1 head cauliflower (1 ½ lb/680g)
  • 2 tablespoons neutral oil, melted (e.g. grapeseed, coconut)*
  • 2 tablespoons hot sauce
  • 3 teaspoons onion powder
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1 bell pepper (orange or red)
  • 1/3 cup purple onion, diced
  • 1 1/4 cup cheddar cheese, shredded
  • 1 tomato, chopped
  • 1-2 jalapeno peppers, sliced
  • For garnish: Avocado, Cilantro

DIRECTIONS

  1. Preheat oven to 425°F. Spray/grease a large ovenproof skillet pan (e.g. 12” cast iron pan).
  2. Cut cauliflower into florets, then put them into a large bowl. Whisk melted coconut oil and hot sauce together. Pour over cauliflower and mix well. Add onion powder and paprika. Stir until evenly coated. Transfer spiced cauliflower to greased skillet pan. Sprinkle with salt.
  3. Place pan in oven and bake for 15 minutes. Flip cauliflower and bake for another 15-20 minutes, until golden brown. Sprinkle bell pepper, purple onion, cheddar cheese, tomato pieces and jalapeno peppers on top of cauliflower. Bake for another 5 minutes, or until the cheese is melted. Top with chopped avocado and cilantro, then serve immediately.

Notes:
*If using coconut oil for savory dishes, you may wish to opt for processed (deodorized) coconut oil. It doesn’t impart the same coconut scent.
**Reduce if you prefer things less spicy. You can always add more hot sauce at the end.

Chickpea and Artichoke One-Pot Wonder

Bliss in a Dish

serves 4-5

Dreena Burton’s Bliss in a Dish (Chickpea and Artichoke One-Pot Wonder) is a hearty and satisfying plant-based casserole. The recipe is a combination of all of our favorite wholesome ingredients, including chickpeas, artichokes, potatoes, tomatoes, red bell pepper, garlic, and olives, that are then tossed with a variety of herbs and baked to perfection. Bring your loved ones to the table with a dish that will fuel them with nutrients and show them how much you care.

  • 2 cups chickpeas, rinsed and drained
  • 2 cups artichoke hearts, quartered
  • 2 cups Yukon gold potatoes, cut into 1″ cubes
  • 1 cup tomatoes, chopped
  • 1 cup red bell pepper, diced
  • 1/3 cup kalamata olives, pitted and sliced in half
  • 2 garlic cloves, minced or grated
  • 3 tablespoons water
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Freshly ground black pepper, to taste
  1. Preheat oven to 400°F.
  2. Place potato cubes in a large pot of water. Cover and bring to a boil, then lower temperature to medium-low and cook for 15-20 minutes or until tender. Drain. (You can also steam potatoes)
  3. Transfer potatoes and other ingredients (except vinegar) into a large bowl and toss to combine.
  4. Place mixture in a large casserole dish and cover with foil. Cook 20 minutes then stir.
  5. Replace foil and cook an additional 20 minutes until potatoes are fully tender and other vegetables are soft.
  6. Add vinegar, stir, then bake an additional 15-20 minutes.   Remove from oven and serve hot.

Maple Roasted Brussels Sprouts

For the Brussels Sprouts haters!!!Maple Roasted Brussel Sprouts

  • 1 pound Brussels sprouts, ends trimmed and outer leaves removed and halved
  • 1 medium sweet onion, slices
  • 1 large apple, peeled, cored and cubed
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Toss the Brussels sprouts, onions and apples together in a bowl.
  3. Mix the olive oil, maple syrup, salt and pepper together then drizzle over Brussels sprouts mixture. Stir until everything is coated (add another tablespoon of maple syrup if you so desire) and place on a greased baking sheet.
  4. Bake for 25-30 minutes, stirring a few times while baking, until apples are tender, onions soft and Brussels sprouts begin to caramelize.  ENJOY!

PORTOBELLO WELLINGTON WITH SHIITAKE DUXELLE

THIS RECIPE ALSO INCLUDES: VANILLA GLAZED BABY CARROTS & ROASTED RED POTATOES

SERVES 4

Author: Jennifer Strohmeyer-Virtually Vegan Mamaportobello

Ingredients:

  • 4 Portobello mushrooms
  • 1 sheet  puff pastry
  • 3½ ounce(s) of shiitake mushrooms
  • 1 cup(s) of white button mushrooms
  • 2 cup(s) of baby spinach
  • 3 small shallots, peeled and roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh tarragon, stemmed
  • 6 red potatoes, cut into ½ inch pieces
  • 1 tbsp. of minced fresh parsley
  • 8 ounce(s) of baby carrotsSHIITAKE
  • ½ cup(s) of red wine
  • 1¾ cup(s) of no salt added vegetable stock
  • 3 tsp. of butter
  • 2 tbsp. of date syrup
  • ¼ tsp. of pure vanilla extract
  • 2 pinch of freshly ground black pepper
  • 1 tsp. of olive oil

Directions:

  1. Preheat oven to 400 degrees F.
  2. For the Red Wine Sauce: Combine ½ cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over Wellington’s.
  3. For the Roasted Red Potatoes: Combine potatoes, olive oil, ¼ cup vegetable stock, fresh parsley and black pepper in a small Pyrex or roasting pan and toss to coat potatoes. Roast 40 minutes or until tender and golden brown. Add extra vegetable stock if needed and stir occasionally to prevent sticking/burning.
  4. For the Duxelles: Add spinach, shiitake, button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 tsp.Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, ¼ cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.
  5. For the Glazed Baby Carrots: Combine 1 tbsp date syrup, vanilla and ⅓ cup vegetable stock in small bowl, stir to combine. Melt 1 tsp.butter in a large sauté pan over medium heat. Add carrots and sauce; simmer on medium heat until carrots are cooked through about 20 minutes. Deglaze the pan with more vegetable stock if needed.
  6. For the Portobello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts.Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles).
  7. Place a mushroom in center of each pastry sheet, cavity side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely. Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Bake mushrooms in 400 degree oven until pastry is golden brown for 20-25 minutes.