Soy Nugget Peanut Stir Fry

This recipe uses a product called “Just Like Chicken” Textured Vegetable Protein but is easily replaced with tofu, tempeh or other protein of choice.

This recipe uses a product called “Just Like Chicken” Textured Vegetable Protein but is easily replaced with tofu, tempeh or other protein of choice.

Ingredients for Stir Fry


1/2 Red pepper chopped
1 small Onion chopped
1 Carrot sliced thin
2 Celery stalks chopped
1 small Yellow squash sliced
4 cloves Garlic minced
1/2 head Cauliflower broken into small florets
1/4 cup Sugar snap peas chopped 1 cup Soy nuggets
1 cup veggie broth
3 Tbl Corn starch 1/4tsp salt
1/4 tsp chili powder
1/4 tsp onion powder 4 Tbl Sesame Oil

Peanut sauce Ingredients

place all ingredients in a mason jar and shake or small bowl and whisk
1/4 cup natural pb
1/4 cup water
2tb grated fresh ginger
1tsp Siracha
1tbl rice vinigar
1tbl soy sauce

First get your soy nuggets started in a medium sized lidded pot bring the 1 cup of veggie broth to a boil and add in the soy nuggets. Cover and reduce heat to a simmer. Simmer and stir until all the liquid has been absorbed and the nuggets have softened.

If you are cooking rice or rice noodles prepare your grain according to packaging.

In a large skillet add 1 TBl of sesame oil and saute the onion and garlic until translucent. Add the carrots, squash and cauliflower and toss over medium heat.

Mix up the peanut sauce in a mason jar or small bowl and set it aside.

Once the nuggets have absorbed all the water. Toss them in the corn starch mixture to coat them evenly and heat 3Tbl sesame oil in a medium frying pan. once hot add the nuggets and quick toss to crisp up the starch layer.

Add the nuggets and celery to the vegetable mixture and stir to combine over low heat. Add the sauce and stir until everything is evenly coated and then remove from heat and top with chopped sugar snap peas.


Butternut Squash Chili

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Ingredients

1 tetra pack of vegan broth (1 qt)

1 jar salsa of your choice (I used Newman's Own)

1 can hominy

1 can corn

1 small butternut squash, peeled, seeded and diced

6 cloves garlic crushed

1 large onion diced

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1 can small red beans

1/2 cup chopped black olives

1 tsp cumin

1/2 tsp smoked paprika

1 tsp salt

1/2 tsp pepper

1/2 tsp chili powder

In a large soup pot, saute garlic, onion, squash and spices until onions begin to look transparent. Add all other ingredients and simmer uncovered until squash is tender.

Serve with corn chips and vegan cheese! I recommend aged cashew cheese from Three Girls Vegan Creamery in Guilford, CT. If you've not tried this amazing vegan cheese it's a must!

Spinach Bites

photo credit: amma rhea photography

photo credit: amma rhea photography

These are quick, easy and delicious for snacks or appetizers. Dip them in seasoned olive oil or hummus and enjoy!

Ingredients

photo credit: amma rhea photography

photo credit: amma rhea photography

3  Cups Fresh organic spinach

½ cup raw cashews

¾ cup almond meal flour

3 Tbl Olive Oil

1 tsp salt

1 egg replacer or flax egg

1 small chopped red onion

2 cloves garlic

1 cup oats

¼ tsp pepper

¼ tsp smoked paprika

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.  Place all ingredients in a food processor and pulse until well combined. If the mixture is overly wet, add more oats and blend until smooth. Scoop tablespoon sized balls of the mixture onto the parchment paper. Bake for 15-20min or until bottoms have browned. Remove and let cool on a cookie rack, serve warm with hummus for dipping.

Corn Salsa

Looking for the perfect dish to bring to a summer picnic, pot luck or backyard BBQ?  This is IT!  It's quick, easy, delicious and will be a hit with vegans and omnivores alike! Scoop it up with corn chips or enjoy it like a salad or side! It's great leftover on top of rice too!

Ingredients

It is easiest to make the dressing first and let it cool while you do the rest of the recipe.

For dressing, bring to a boil:

1 tsp. salt

½ tsp. pepper

1 Tbls. water

1/2 cup cider vinegar

1/4 cup oil

1/2 cup sugar or sugar substitute

Cool before pouring over beans/corn/veggie mixture below.

Combine in large bowl:

1 can black eyed peas (drained and rinsed)

1 can black beans (drained and rinsed)

1 small orange or red pepper chopped

1 cans of corn, drained

1 small red onion chopped

1 small green pepper chopped

1-2 Tablespoons chopped cilantro or parsley (optional)

1 jalepeno pepper chopped (optional)

Vegan, Gluten Free Mac & "Cheese"

vegan glueten free mac and cheese

What's better than comfort food in the Winter? When you're looking for a hearty and tasty easy one pot wonder, this yum yum will do the trick!  Despite the fact that this dish clearly takes center stage at any meal, it's the 'right thing to do' to add veggies and a protein, so I served up a side of roasted brussell sprouts and marinated pan fried tempeh. Nom, nom nom!

Ingredients

1/2 lb gluten free pasta (i used shells but it works fine with any shape pasta)

6 Tbl melted Earth Balance Soy Free Buttery Spread

6 Tbl Gluten Free All Purpose Flour

2 Tbl Mustard Powder

Salt / Pepper to taste

1/3cup Nutritional Yeast

1 1/2 cups Daiya Cheddar Cheese Shreds

1 cup unsweetened almond milk

1/4 cup gluten free breadcrumbs

First get your water boiling for your pasta. Add a pinch of salt and a Tbl of olive oil and while you're waiting make your "cheese" sauce. (keep an eye on your water and toss in the pasta once it boils).

Preheat your oven to 350. On the stove top, over low heat, melt the butter in a saucepan and add flour and mustard powder. Whisk quickly and add almond milk continue to whisk until mixture begins to thicken. Add yeast and cheese and continue to whisk over low heat until the mixture is smooth, (do not boil as you will boil out the nutrients in the yeast!) add salt and pepper to taste. Remove from heat, cover and set aside until your pasta is cooked.

Drain your pasta and add it to the cheese sauce and stir to fully coat. Pour the mixture into a casserole, sprinkle with breadcrumbs and bake for approx 30 min or until the breadcrumbs are golden brown. Sprinkle with fresh parsley and serve!

 

 

Lentil Butternut Squash Soup

I love soup all year round but there is nothing like a homemade bowl of scrumptious hearty soup on a chilly Fall day. When I'm creating a new recipe it's usually in part due to having ingredients I need to use and this one included a home grown butternut squash my Dad grew this past summer that had been sitting on my counter for quite some time. (thankfully winter squash lasts forever!) I love to add fresh toppings to warm soup as well and this one is the perfect candidate so make sure to check out all the options in the ingredients list and let me know if you come up with your own ideas too!

vegan lentil butternut squash soup

 

Ingredients

2 Tbl olive oil

13 cloves garlic - 3 minced, 8 whole

3 carrots diced

1 sweet onion diced

1 red pepper diced

1 small butternut squash

2 cups french lentils (the small black ones, they are actually speckled but these are the best kind because they hold their shape and don't turn to mush!)

3 cups thinly chopped fresh spinach

1/4 tsp ground mustard

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1/4 tsp ground sage

1/4 tsp paprika

1/2 tsp ground cumin

1/4 chipotle powder

3 Tbl *no chicken soup base bullion (or sub the water for veggie broth)

10 cups water* or veggie broth

1/2 tsp kosher salt

1/4 tsp fresh ground pepper

**Optional toppings: diced fresh avocado, sliced scallions, fresh squeezed lime, tortilla chips

First up, roasting the squash. Preheat the oven to 425. Slice the top and bottom of the squash off and then slice it long ways down the middle, remove the seeds and turn them face down onto a baking pan. Place 4 cloves of garlic in the well of each half of squash and add 1/2 cup of water to the pan. Roast the squash for 30 min. If a knife tip easily pierces the squash, it's ready, otherwise roast for an additional 10-15 min. Let cool and peel off the skin. Some will easily peel by hand, other parts are easily removed with a pairing knife. Diced into small pieces once peeled and set aside in a bowl

In a large soup pot saute the olive oil, garlic, onion, carrot and red pepper until onion begins to turn translucent. Add all the spices and stir well for 1-2min. Add the lentils, water and bullion (or veggie stock if substituting).  Bring to a boil and add squash. Simmer for 30 min or until lentils are cooked through.  Add fresh chopped spinach and simmer another 5-10min.

Serve hot with toppings of your choice or a side of fresh baked bread!