Garden Veggie & Black Bean Stew

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Ingredients

2 cups dry black beans cooked in instant pot (instructions below OR 4 cups canned black beans rinsed)

12 oz medium Chipotle Salsa or your favorite salsa

1 large onion diced

1 large zucchini diced

6 small tomatoes diced

4 cloves garlic minced

2 cubanelle peppers diced

2 green peppers diced

1 can Hominy rinsed

2 Tbl Olive Oil

1 tsp ground cumin

1 tsp kosher salt

Optional toppings: sliced avocado, tortilla chips, shredded red cabbage, fresh cilantro

First, If you’re using dry beans prepare them in your instant pot. Add 2 cups dry beans and 6 cups water to your instant pot. Use manual setting to cook on high pressure for 25 min and then allow the pressure to release on its own about 20 more minutes. Once the beans are cooked add 1/2 tsp salt to the pot and mix. Strain any excess water from the beans and set them aside.

While the beans are cooking add olive oil and onions to a large pot over medium heat and stir until onions begin to look translucent. Add garlic, peppers, tomatoes, zucchini, salsa, hominy and spices and stir thoroughly. If the mixture begins to bubble turn heat to simmer and cook and taste until the veggies are cooked to your liking. We like to leave things a tad crunchy. Add in the black beans and stir. If the mixture is too thick for your liking, add a few cups of veggie broth or more salsa.

Serve as a stand alone stew or as a topper for brown rice or quinoa. Garnish with avocado, cilantro, cabbage or tortilla chips. This recipe gets better as leftovers on days 2-3!

Tofu Scramble Salad & Tahini Dijon Drizzle

If you’ve been paying attention to my instagram feed you’ve noticed my obsession with this bowl/plate shape. It’s a super shallow ‘blate’ combining a flat bottom with rounded sides to hold in all the goods! These ripple blates will be appearing soon in my online shop and you won’t want to miss them! They are perfect for salads, rice and pasta dishes, small serving bowls and so much more!

If you’ve been paying attention to my instagram feed you’ve noticed my obsession with this bowl/plate shape. It’s a super shallow ‘blate’ combining a flat bottom with rounded sides to hold in all the goods! These ripple blates will be appearing soon in my online shop and you won’t want to miss them! They are perfect for salads, rice and pasta dishes, small serving bowls and so much more!

Breakfast is one of my favorite meals to make but often on my days off my husband and I eat breakfast closer to lunch time and I end up wanting more savory options. I’ve made tofu scramble a million different ways but I took my flavor inspiration from some of the ingredients my husband had leftover in the fridge from his last recipe (see Gluten Free Pasta Salad) and enhancing the flavor with a simple tahini dressing. I love keeping things simple and this recipe is easily adapted with any leftover veggies you’ve got in your fridge and tofu could be switched out for crumbled tempeh too. Leave me a comment if you try it out I’d love to know what you think! This recipe makes 2-4 servings dependent on how frugal you are with your tofu!

Tofu Scramble Ingredients

2 cups fresh organic baby spinach leaves
Ten cloves roasted garlic minced
Three sun dried tomatoes minced
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
3 tbl liquid aminos
1 tbl olive oil
1 package extra firm packed tofu drained
4 tbl minced chives
3 Marinated Artichoke hearts minced
1 tbl liquid from marinated artichoke hearts

Dressing Ingredients

2 tbl tahini
1/2 tbl olive oil
1/2 tsp soy sauce
1 Tbl rice vinegar
2 tsp Dijon mustard
1 tsp maple syrup 
1-2Tbl water (depending on how thick you like your dressing)

In a medium frying pan heat the olive oil over medium heat and then crumble the tofu into the pan with your hands. If your tofu was air packed in water it should not be too water dense and you will not need to press it. If your tofu was packed in water gently squeeze the block over the sink to drain as much water as you can but I don’t waste my time trying to press it. It will cook down in no time. Toss the tofu around to coat with olive oil and sprinkle in the liquid aminos, pakrika, chilli powder, garlic powder, onion powder and salt and pepper to taste. Mix well and allow to cook for 8-12 min stirring occasionally until the tofu begins to brown.

While the tofu is cooking prepare a shallow bowl with a bed of fresh baby spinach leaves (break them up by hand if they are large) Set your bowl of spinach aside and prepare your dressing. Add all dressing ingredients into a small mason jar or bowl and shake or whisk until well combined. This can be made the day before and I store mine on the countertop rather than in the fridge so the consistency doesn’t thicken. If you find it’s too thick just drizzle water and mix until it is the desired consistency.

Check in on the tofu, once it’s showing some golden brown color, add the garlic, tomatoes and artichoke hearts as well as the artichoke heart juice and continue to stir until fragrant and combined. Once the tofu is nicely browned remove it from the heat and toss a hearty helping over your bed of spinach and drizzle with dressing.

Optional *

Swap out spinach for romaine or spring mix or any combination

Swap out tempeh for tofu but it’s best to steam your tempeh first

Substitute sun dried tomatoes and artichoke hearts for roasted red peppers and calamata olives




My Husbands Gluten Free Pasta Salad

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My husband has many amazing qualities but until now I would not have listed cooking among the reasons I married him. I always knew he was capable of making meals but his interest was never strong enough and he was always content being the ‘sous’ chef in the household. Recently we completed a Spring Detox program which we try to make an annual endeavor and this time we both felt particularly energized and unburdened by letting go of caffeine, sugar, and for my husband flesh foods and dairy. (Yes folks, the vegan girl married an omnivore! I never imagined he would ever be a vegan much less be COOKING vegan for ME!) One night last week I came home to this delicious pasta salad that he had concocted and we are happy to share it here with you!

Ingredients

1 box Jovial Brand Farfalle Pasta (bow ties)

5cloves garlic minced

1 cup broccoli florets diced and lightly steamed

¼ cup diced radishes

5 sundried tomatoes diced

1/2 of Vidalia onion diced

¼ cup artichoke hearts diced

½ cup cucumber diced

¼ cup calamata olives diced

1/2 tsp onion powder

1/2 tsp garlic powder

2-4TBL olive oil

2-4TBL marinating juice from jar of artichoke hearts

Salt and pepper to taste

Optional: grated Violife Vegan Parmesan

In a large soup pot boil the brown rice pasta until soft. Drain and rinse with cold water and add the rest of the ingredients. Mix until well combined and add more oil, salt or pepper to taste. Refrigerate or serve immediately.

*Optional: serve with homemade hummus or diced avocado

** I find the Jovial brand brown rice pasta to be the best for cold salad options. Other brands tend to stiffen up when served cold.

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!