Recipes

Pantry Challenge Update

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So I have been working on this pantry challenge and have come to realize it’s a fail.  I evaluated the contents of my cupboards and well I basically have tomatoes, tomato sauce, pasta and grains…no beans, no other fun pantry items.  My freezer is pretty sparse as well – only gin, bananas, edamame and sweet peas.  I think that this pantry challenge was a great idea but is just not going to work for me this month since I am lacking in staples. However I am considering coming back to this when i have a more well stocked pantry. 

I have to say though I have created some great meals this week.  My husband commented on the fact that they were fun and different than we usually have and actually have tasted great. I’ll leave you with some of the items I made this week:

Southwest Grits - Makes 2 servings

 

Ingredients:

  • 1/2 cup 5 minute grits
  • 2 cups water
  • 1/4 cup nutritional yeast
  • 1/2 t each of  garlic powder, onion powder, salt, black pepper, and paprika
  • 1 t cumin
  • 1/4 t chipotle chili powder
  • 1/4 cup frozen corn
  • 3 green onions thinly sliced

 

Directions:

  • In a bowl mix together grits, nutritional yeast and spices.
  • Bring water to a boil, while stirring slowly stream in the grits mixture.  
  • Turn the heat down to low and let cook this should take about 5-7 minutes, make sure to stir frequently.
  • Once the grits are almost done add in the corn and green onions.
  • To serve place grits in a bowl and garnish with green onion, corn and your favorite hot sauce.

 

Creamy Butternut Squash Penne - Serves 1

For dinner last night I took the bus into Burlington to meet my hubby after work for a date night.  We went to American Flatbread which is delicious.  I love their menu because it is simple – all they have are 10 signature flatbreads, create your own flatbread and a salad; however their beer menu is extensive – I’d say close to 100 different varieties as well as house made ones. 

Hubby had the Wolaver's Coffee Porter and I had Unibroue's La Fin Du Monde

We shared 2 small flatbreads- This one is Revolution Flatbread- housemade tomato sauce, caramelized onions, mushrooms and herbs

 

Our 2nd flatbread was the Roasted Tomato Salsa- house made salsa (wood fired tomatoes, garlic, jalapenos, cilantro), corn and black beans

Holiday Appetizer Recipe: Artichoke-and-Spinach Dip

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Artichoke-and-Spinach Dip

This is a great dish that I make a few times a year usually for parties or nights that we are feeling like something yummy and comforting.  I recently made this dish for our family holiday gathering and it went over great with everyone.  I sometimes like to bake this up until it gets browned and bubbly but it is great hot, warm or room temperature.  Use the leftovers (if you have any) to make yummy grilled sandwiches or quesadillas.

Serve this with veggie sticks, crackers and/or crusty bread

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, very finely chopped
  • 1 can of artichokes, drained
  • 1 T lemon juice
  • Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • 12 ounces vegan cream cheese, at room temperature, I prefer toffutti
  • 1/2 cup nutritional yeast
  • Dash of hot sauce
  • Salt and Pepper
  1. In a large skillet, heat the olive oil add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.
  2. Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes.
  3. Add the lemon and cook until for a minute.
  4. Add the spinach and cook, stirring, for 1 minute.
  5. Add the tofu cream cheese, nutritional yeast and season with hot sauce, salt and pepper.
  6. Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature.

Holiday Side Dish: Creamed Spinach and Parsnips

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Creamed Spinach and Parsnips

  • 4 tablespoons Earth Balance Margarine
  • 2 tablespoons vegetable oil
  • 2 pounds small parsnips, cut into 3/4-inch pieces
  • 1 medium onion sliced
  • 1 cup vegan “chicken” broth
  • 1 teaspoon chopped thyme
  • Salt and freshly ground pepper
  • Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons all-purpose flour
  • 2 cups soy milk
  • 1/2 teaspoon freshly grated nutmeg

1.      In a large, deep skillet, melt 2 tablespoons of the Earth Balance in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the onion and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.

2.      Stir spinach into to parsnips.

3.      In a medium saucepan, melt the remaining 2 tablespoons of Earth Balance and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the soy milk and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.

Holiday Recipes: Potato Latkes with Apple Sauce and Scallion Tofu Cream

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Potato Latkes with Apple Sauce and Scallion Sour Cream

1 ½ lb red potatoes peeled and grated
¼ cup finely chopped scallions
2 “eggs” (use a powdered egg replacer like Ener-g)
2 T flour
1 ½ t salt and pepper
Vegetable oil for frying

Grate the potatoes and squeeze the liquid out of them.
In a bowl mix together the potatoes, flour, shallots, “eggs”, salt and pepper.
In a large skillet heat ¼ in of oil over medium high heat.
Drop heaping tablespoons of potato mixture and cook 3-4 minutes a side.
Place on a paper towel lined plate to drain. Serve immediately with applesauce and scallion sour cream

Applesauce

2 ½ lbs apples peeled and cored
3 T sugar
1 T lemon
3 T water

Combine everything in a large pot and bring to a boil over high heat.
Cover and lower heat to a simmer, cook for 20 minutes.
Uncover and cook 30 minutes.
Mash.

Scallion Sour Cream

5 scallions sliced, both greens and whites
1 package of lite silken tofu
1 T lemon juice
2 teaspoons apple cider vinegar
1 teaspoon agave
1/2 teaspoon salt

In a blender of food processor, blend all tofu through salt together, then place in a bowl.
Stir in sliced scallions.

Holiday Vegan Chex Mix and My Sweet Vegan Fudge

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Tonight I made some peppermint fudge a variation on Hannah Kaminsky’s Coconut Fudge from My Sweet Vegan. It is great and is going to hopefully be a hit with my co-workers tomorrow. I also made some vegan chex mix something I’ve always wanted to do.

I used Nature’s Path Oaty Bites instead of the traditional Chex and they worked great. They are a bit sweeter then normal Chex cereal which gives this Chex mix recipe a great sweet and salty taste.

Recipe for Oaty Bites Mix

4 1/2 cups Oaty Bites
1/2 cup spelt pretzels
1/2 cup raw almonds
1/2 cup raw walnuts
3 T vegan margarine
1 T vegan worcestershire sauce
1 t Adobe seasoning (I use Goya brand)
1/2 t garlic powder
1/2 t onion powder

Instructions:
1. Heat oven to 250F
2. In the oven melt the margarine on a large rimmed baking sheet.
3. In a bowl mix together the Oaty Bites, pretzels and nuts.
4. Once the margarine has melted add the seasonings and mix together then gently pour on the Oaty Bites mixture and evenly toss in the margarine spice mixture.
5. Bake for 45 minutes, stirring every 15 minutes.
6. Let cool and then store in air tight containers for 5-7 days (not that it will last that long)

Holiday Side Dish: SPICY CHIPOTLE ROASTED BUTTERNUT SQUASH

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SPICY CHIPOTLE ROASTED BUTTERNUT SQUASH

This is a great recipe for your next holiday party, dinner or brunch.  It combines the sweet flavors of the squash with the smokey spice of the chipotle chili powder.  Spice up your next meal with this recipe!

Served up with Tofu Scram and Toast- Breakfast for Dinner

 

  • 2 small Butternut Squash, peeled and diced
  • 4 teaspoons canola oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground chipotle chili powder

1.       Preheat to 450 degrees F.

2.       Combine oil, paprika, salt, garlic powder and chipotle chili powder in a large bowl.

3.       Add squash; toss to coat with the seasoning mixture.

4.       Spread the squash evenly on a parchment lined rimmed baking sheet.

5.       Roast, stirring once or twice, until the squash are tender and browned, 30-40 minutes.

Baked Pumpkin Mac and Cheeze

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Baked Pumpkin Mac and Cheeze

4 small servings or 2 large

½ lb WW Penne

Salt & Pepper

1 T Olive oil

1 T Margarine (I prefer Earth Balance)

1 small Onion, diced

1 t Dried Thyme

3 T AP Flour

1 C Vegan “chicken” broth (I used Imagine No Chicken Broth)

1 small Pie Pumpkin, roasted* or 1 can of pumpkin puree (not pumpkin pie)

½ C Unflavored Soy Milk (or non-dairy milk)

½ C Vegan Cheese Spread (I used Wayfare cheese spread however you can use any  vegan cheese spread you like or vegan cream cheese would work great as well)

1/4 C Nutritional Yeast

¼ t ground nutmeg

Topping:

1/3 C WW Bread Crumbs

1/3 C French Fried Onions (I like the Trade Joe’s Brand)

Mix together.

*For the pumpkin: Preheat oven to 350F.  Cut pumpkin in half and remove seeds.  Lay cut side down on a baking sheet and place in the oven to roast for 35-40 min, until the pumpkin can easily be scooped out of it’s skin.  Scoop the pumpkin out and set aside.

Instructions:

  1. Preheat oven to 425F
  2. Heat a pot of water to boil for the pasta.  Salt the water and add the pasta, cook until al dente (will cook a bit more in the oven).
  3. While pasta is cooking, heat a medium heavy bottomed pot over medium heat.  Add the oil and margarine.
  4. Add the thyme and onion to the melted margarine/oil and cook for 2 minutes.
  5. Stir in the flour and cook for 2 minutes.
  6. Whisk in the stock.
  7. Stir in the squash and soy milk and bring to a simmer.
  8. Stir in the cheese spread, nutritional yeast, salt, pepper and nutmeg.
  9. Once everything is well combined stir in the drained pasta.
  10. Transfer the mac and cheeze mixture into a baking dish and top with the bread crumb mixture.
  11. Place in the oven and bake for 15-20 min, until browned and bubbly.
  12. Remove from oven and let sit for 5minutes before serving.