Back in high school, when I was a prep chef, I was in charge of preparing a wide variety of the foods and some dishes. Normally, a typical salad is with lettuce of some kind, but not this version. My Roasted Balsamic Glazed Vegetable Salad is truly mouth-watering and light on the belly. Sometimes that’s exactly what you’re looking for, whether a light lunch or maybe a fun pre-dinner salad.
Cube your squash, zucchini, and eggplant. Place onto a slightly greased baking sheet, sprinkle with herbs, seasoning, garlic, balsamic glaze, and place into the oven.
Bake for 30-40 minutes; stirring half way through. Remove from the oven
Press mixture into a round mold of choice and top with sprouts.
Chef’s tip: Feel free to add any type of seeds or pepitas to this salad.
I don’t know about you but cookie dough bites and a good movie with popcorn are my go-to choices. I’ve created with my friends at EatPastry these fun bite-sized cookie dough bites with their non-GMO, vegan, egg and dairy free cookie dough. It’s super convenient if you are looking for some quick homemade cookies at home. Using the dough to create other favorite indulgent treats is the perfect way to be creative. Feel free to give this recipe a try, they sell at Whole Foods and other locations, which you can search for on their site.
Yields 20-25 cookie dough bites
Ingredients
1 tub eatpastry cookie dough
1 cup chocolate chips of choice
3-4 Tbsp. coconut oil or plant-based butter
Coarse rock salt, to garnish (optional)
Directions
Using a 1/4 tsp., scoop the dough into small rounds and set onto a parchment lined baking sheeted.
Place into the freezer until they are semi frozen, roughly 20-25 minutes.
In a glass bowl, add chocolate and coconut oil.
Bring a sauce pot filled a quarter of the way with water to a simmer. Place the glass bowl on top and melt chocolate until smooth, stirring occasionally. Remove from heat.
Take the cookie dough bites out of the freezer and dip them into the chocolate and place back onto the baking sheet.
Place in the refrigerator until chocolate sets, roughly 30 minutes.
Serve as a snack or on top of ice cream.
Chef’s tip: These can be kept in the fridge for up to a week.
With the recent trend in CBD product, I thought now would be the perfect time to create some recipes with this oil infused. Guacamole is the best appetizer or snack in my opinion and has lots of healthy fats and flavor. This taco Tuesday, give this recipe a try with the added benefits of CBD oil. Personally, I’m creating this and a few other recipes for cancer patients that are trying to reduce the symptoms they endure with the pain, treatments, nausea, and mental coping. Now I know this may not be for everyone, and that’s simply okay- feel free to omit the oil and you’ll still enjoy this amazing guacamole dip.
Spiralized zucchini makes for the perfect pasta alternative to my Spiralized Pesto Zucchini Noddles. Having a light lunch or dinner packed with fresh ingredients is sometimes just what we need. The fresh hint of lemon mixed with the earthy kale and garlic really makes for one special meal. If you’re not used to a kale pesto, I highly encourage you to try this dark leafy green version. Being so nutritionally packed, this recipe will give your body the fuel it needs to stay energized and well-balanced.
Waking up in the morning and making breakfast can some times be time-consuming, especially if you’re normally on-the-go. This chia pudding recipe is totally easy to make and is made the night before, giving you extra free time. If you’ve never had a Chia-Yogurt Parfait, now is your chance. I promise that once you try this, you’ll be adding your own ingredients or flavoring, like different extracts, nuts, fruits, seeds, granola, and more! It’s just that good and fun to be creative with.
In a bowl, mix together the almond milk, yogurt, maple syrup, vanilla, and chia seeds until combined. Allow to sit for 25-30 minute before giving another stir.
Cover the mixture again and allow to refrigerate up to 8 hours (or overnight).
To serve, drizzle with extra maple syrup and top with season fruit and nuts of choice.
Chef’s tip: This recipe is great for any meal prep! Just double or even quadruple this recipe to make more at once!
Have left over mashed potatoes in the fridge and don’t know what to make? This easy shepherds pie recipe is a great place to start. I love this meal — it’s a great way to repurpose ingredients and make one comforting meal. Topped with creamy mashed potatoes, once baked, they became ever so crispy on top with a slight golden tint to them. If you are looking for an easy meal during a busy week, then this is your go-to recipe.
In a frying pan on medium-high heat, add the oil, onions, celery, and carrots. Sauté for 7-10 minutes or until translucent, not browned.
Turn to high heat, add the wine and deglaze pan. Cook for 1-2 minutes and reduce heat to medium.
Add the cooked lentils, peas, tomato paste, Dijon, bay leaves, vegetable stock, thyme, and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes on low-heat.
Preheat oven to 350 degrees F.
One thickened, scoop mixture into a grease casserole dish. Top with mashed potatoes and optional smoked paprika.
Bake for 20-30 minutes or until top is golden brown.
Serve and enjoy.
Chef’s tip: Feel free to add mushrooms to this dish!
This creamy and hearty vegetable pot pie is absolutely delicious! Made with fresh ingredients and a homemade pastry crust, this meal will surely wow yourself and your tummy. Having a plant-based alternative to the chicken pot pie has been on my list to re create. In this version I’ve used oyster mushrooms again as my mock “meat” as well as adding in some hemp seeds for an extra protein source. If you are in a hurry to make these, don’t hesitate to use a store bought vegan pastry crust- It works just as well.
In a pot, add the potatoes and carrots with some salt and cover with water. Bring to a boil and cook for 5-7 minutes, or until soft. Drain them and set it aside.
Using that same pot, add the butter, onions, garlic and stir until tender. Stir in the seasonings and herbs, the flour and give a good mix. Slowly add the vegetable broth until it is well combined. Stir in the almond milk and bring to a boil so it thickens.
Stir in mushrooms, corn, peas, carrots, potatoes and remove it from the heat.
Preheat oven to 400 degrees F.
Pie Crust:
In a food processor, combine the flour with salt. Slowly add the butter and pulse until crumbly. Slowly add the cold water and pulse until dough forms. Wrap and place in the fridge for roughly an hour.
On a floured board, roll (4) 5.5″-in rounds, for each top. Place the mixture into the bottom of the pie dishes and top with the pie crust layer, sealing the sides.
Make slits in the top to let the steam escape.
Bake for 30-35 minutes or until crust is lightly brown. Let sit for 10 minutes before cutting.
Serve immediately.
Chef’s tip: Using soy milk gives a more neutral flavor if you’d like instead of almond milk.
This is an easy no-fail meatless “meatloaf” recipe smeared with a homemade balsamic-ketchup glaze. Being thst it doesn’t take long to make, you’ll be ready to eat in no time. This flavorful recipe is one of my old favorites growing up- minus the meat, egg, and dairy products that are normally used. My favorite part about “meatloaf” is slicing it for leftover sandwiches the following day. Sometimes if you’re feeling creative you can top it with caramelized onions, lettuce, tomato, some extra sauce, and cook it on a grill pan for the perfect crunch!
Not all meals have to be made with meat. These plant-based “meatballs” are made with farm fresh eggplant and other wholesome and nutritious ingredients. In this meatless “meatball” recipe, you’ll combine the ingredients in a food processor and let it all bake in the oven. They are seriously delicious! My favorite addition to this recipe would be the homemade sauce, it really makes this recipe extra special. Having a dinner like this brings back lots of good memories growing up in an Italian family. There’s nothing better than good food, company, and lots of laughs.
If “filet mignon” isn’t your type of meal, than I’d be happy to interest you in my Roasted Tofish with a Beurre Blanc sauce and Forbidden Black Rice. If you haven’t heard of a Beurre Blanc sauce, it’s a classic French sauce made with vegan cream and butter (it just takes a bit of whisking, which is pretty minimal). There is a simple elegance to this dish, with the light flavorful seasoning of the nori with the sauce and rice- it’s a true delight. If you haven’t already decided, I highly suggest giving this dinner a go!
Roasted Tofish with Beurre Blanc Sauce Plant-Based “Filet Mignon”
In a small bowl, mix together flour, seasoning, and almond milk and set aside.
Press tofu to remove excess water. Slice the tofu into 2-3 large squares. Do the same with the nori.
Place a slice of nori into the flour and almond milk mixture and place onto the back of tofu. Smooth and press it down so it sticks to the tofu, repeat with remaining squares.
On a parchment lined baking sheet, place the “fish” fillets down.
Preheat oven to 400 degrees F.
Bake for 35-40 minutes or until it is golden brown. Set aside.
Beurre Blanc Sauce:
In a sauce pan on medium heat, bring to a boil the vinegar, wine, and shallots (reduce by half).
Add the cream, white pepper, salt, and boil for 1-2 minutes. Bring heat to low and slowly add the butter. Be sure to whisk each tablespoon in and toss another one in before the previous completely melts. Remove from heat and add the lemon juice.
Pour sauce through a mesh sieve into a mason jar (discard shallots).
Serve with tofu “fish” fillet, quinoa, grilled asparagus, and sauce.
Chef’s tip: If you do not want a “white fish” style piece, you can marinate the tofu for a different type of flavor.
You must be logged in to post a comment.