This Valentines Day, instead of a fancy restaurant- why not set the mood at home. With these tasty meatless “steaks”, you can! Using beets, mushrooms, onions, and other ingredients, this recipe is packed with lots of nutritious benefits. Whether you pair this with a side of mashed potatoes, asparagus or something you choose, you’ll enjoy a plant-based “filet” that you can now bake or even grill after baking for added flavor!
In a blender, combine everything except for the nutritional yeast, oat flour, and vital wheat gluten. Blend until smooth.
In a bowl, mix together the dry ingredients you didn’t add in above’s step. Pour the mixture into the flour and stir until well combined.
Scoop into 5 even spheres and flatten out into a “filet” shape. Wrap in tin foil or other wrapping material and place on a baking sheet.
Bake for 60 to 80 minutes; allow to cool for 10 minutes.
Slice and serve with mashed potatoes and asparagus.
Chef’s tip: Feel free to season the outside of the “meat” like a regular patty once the shapes have been formed. Also, if you’d like to make one big “tenderloin roast”, place mixture into a log shape and wrap in foil.
Store bought truffles are good, but homemade truffles are even better. This Valentines Day, I highly suggest making one of these: Chocolate Truffle, Espresso Truffle, or a Raspberry Truffle. Your family or special someone will love you even more for showing up with these amazing and rich treats, which is why I highly recommend giving these a try. Whether you like plain chocolate, coffee or raspberry, I’ve got you covered with my simple ganache recipe for wonderful truffles (that look store bought!) Whose ready to start melting some chocolate?
Chocolate Truffle Base
Yields 8 truffles
Ingredients
1 cup chocolate (60-70% cocoa)
1/2 cup heavy coconut cream, well mixed
2 tsp. vanilla extract
1/2 cup cocoa powder, to roll in
Directions
In a heat proof bowl, add the chocolate. Warm the cream up on the stove for 3-5 minutes on medium-high heat.
Pour cream over chocolate and whisk until combined. Pour into a parchment lined pan and place into the refrigerator for 1-2 hours or until it is scoop-able.
Remove from the fridge and quickly scoop an even amount into your hand, roll into a ball, dust with cacao powder, and place in the fridge until ready to serve.
This Tomato Basil Soup is perfect for those indoor days when you just want a big bowl of soup! Combing an array of herbs, spices, tomatoes, and coconut cream makes for a delicious and flavorful recipe. Tomato soup is a great comfort food alone, but an even better one when paired with a well-toasted grilled cheese sandwich or French bread rounds. Taking the time to get fresh ingredients and boiling them down to release all of their flavors is really something you don’t get out of a can which is why I highly suggest to always make your own food as much as possible. I hope that you enjoy this recipe with your friends and family!
In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
Using a blender or hand Emerson stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and simmer for 20-30 minutes or until desired consistency is achieved.
Serve with parsley or croutons
Chef’s tip: In a hurry? Combine all ingredients into a blender, heat for 10-15 minutes, and enjoy!
Plant-based alternatives are just as good if not better if you ask me. This Mac n Cheese with freshly steamed peas and sliced mushrooms is the perfect way to end any day. Baked with a thin layer of breadcrumbs, parsley, and Parmesan cheese till its brown and bubbling- you’ll be scooping till it’s all gone! Being able to have your favorite foods doesn’t have to end when you go vegan, which is why I am excited to share this delicious vegan mac!
Comfort food, to me, feeds the body, mind, and well- belly of course. The light and smooth ricotta cheese with fresh herbs makes for a remarkable flavor combination with my pasta sauce (or gravy) as some may refer to it as. Paired with a tomato sauce, homegrown basil, and baked to perfection, what can be better than that? This recipe is great for an easy weekday dinner or even a quick meal prep for the busy work or school week.
In a food processor, combine all ricotta ingredients until smooth; pulse roughly 1-2 minutes.
Scoop mixture into a container and place into the refrigerator for at least 1 hour before using.
Preheat oven to 350 degrees F.
Cook the pasta according to the box instructions and allow to cool.
Fill the shells carefully with the ricotta mixture you prepared earlier. Repeat until all shells are filled. Place into a baking dish with pasta sauce on the bottom.
Pour remaining sauce around the shells and cover with a lid.
Bake for 15-20 minutes covered to allow the pasta to soak up some of the sauce.
Serve with salad or side of choice.
Chef’s tip: Add red pepper flakes to the mixture, it gives a great spicy flavor.
Cake: A spongy-flavorful dessert that we get to treat ourselves with during the holidays, gatherings, and of course- Birthdays! We all have our go-to cake or cupcake, and this Almond Cake with a Vanilla Meringue Buttercream is surely mine. To make the imaged cake, you will need to double this recipe and if you are looking to make two 8-inch rounds, this cake is perfect for that too! Even though I baked this cake without the use of diary and eggs, it is still moist, spongy, and does the job. What’s better than an organic cake made by yourself in the comfort of your own home? I hope that this recipe brings you, your family and friends a lot of good memories and birthday cheer!
Yields 45 servings for 6 and 7-inch or 60 servings 6,7, and 8-inch cakes
In a stand mixer, beat together the sugar and oil until light in color. Add the almond extract and buttermilk.
In a separate bowl, sift together the flour, baking soda and powder. Add the salt and combine the flour mixture to the wet ingredients, a little bit at a time.
Beat until flour is well combined and cake batter consistency is achieved.
Cut out parchment rounds to fit the bottom of the cake pans. Be sure to grease the parchment also, this will help your cakes not stick.
Using two 8-inch round cake pan, distribute the batter between the two as listed below. If you are using a 6 and 8-inch pan for a 3 tier cake, you will need to triple the recipe and fill the cake pans up as provided below:
6-inch: 350 degrees F for 35-40 minutes; 3 cups batter 7-inch: 350 degrees F for 40-42 minutes; 4 cups batter, optional 8-inch: 350 degrees F for 40-45 minutes; 5 cups batter
Bake cakes for 40-45 minutes (rotating half way through) or until a toothpick comes out clean and cake edges are slightly browned and pulls away from pan.
Place onto a wire rack to cool until bottom of the pan is cool to touch.
Flip the cakes out of the pan onto the rack and allow to completely cool (roughly 1-1/2 hours).
Using a knife, level the cakes so they are all even. Slice cakes in half, wrap in plastic individually, and place in fridge or freezer until ready to frost or leave out if you are making it that day.
Aquafaba Concentrate:
In sauce pan over medium-high heat, pour in both cans chickpea liquid AKA aquafaba (save chickpeas for my hummus recipe). Reduce liquid until 1 cup remains. Pour liquid into container and cool in refrigerator overnight (this step is very important).
MeringueButtercream:
In your Kitchen-aid standing mixer, whip the concentrated chickpea liquid for 10-15 minutes until a medium peak has formed.
In the meantime, melt the sugar and water in a medium sauce pan on high-heat, 2-3 minutes. Once rolling boil starts, remove from heat and pour into the mixer with chickpea liquid. Make sure to turn the speed down when pouring.
Turn the speed back up to high and whip together for another 8 minutes until meringue -like consistency forms.
Once completely cool, add the butter and shortening slowly a little bit at a time until completely mixed. If for any reason it separates, place more fat into the meringue. If it still doesn’t hold, place in the fridge for a couple minutes and re mix or heat the bowl if it appears “curdled”.
Add the vanilla and give a good mix. Once frosting has thickened and is a good consistency, you are ready to frost the cake.
Assembling:
Smear a small amount of frosting on the bottom your cake boards and place the leveled cake on it.
Place one 8-inch round layer down on the plate and add 2 ice cream scoops of the meringue buttercream in a smooth layer. Place the other 8-inch layer on top and use more meringue buttercream. Coat the outside as well for a crumb coat (light layer of frosting to keep crumbs from showing up in the final frosting layer). Place into the fridge to chill while you do the same process with the 6-inch round cakes.
Remove from fridge and add buttercream to the outside of the cakes for a final coat.
Put three wooden dowels into the bottom layer. Put the 6-inch cake on top and put another wooden dowel in the middle, smearing frosting to cover the hole. Frost the gaps and cracks once you are finished securing the cake.
Top with choice of fruit, frosting design, sprinkles, or any other toppings you’d like.
Chef’s tip: If you would like to make a three tiered cake, you will need to triple the recipe.
Pizza making is one of the greatest things you can do with your time! Making your own dough from scratch, letting it rise, and putting the time and effort into forming the pie makes for a super gratifying end result. For any cheese or pizza lover, this recipe will leave your belly full and super satisfied from all your work. Making an organic pizza is truly delicious and once you see how quick you can make them yourselves, you’ll be a home pizza shop in no time.
In a bowl, combine warm water, oil, sugar, yeast and mix allow to sit for 2 minutes.
In another bowl, add flour and salt. Pour in the starter and knead dough until dough is well together.
Place in a greased bowl and allow to rise for 30-45 minutes. Take the dough out and slice into two pieces. Allow to rest again covered with a dish towel for an additional 15 minutes.
Preheat oven to 425 degrees F.
Roll into circular shape on a dusted board with flour and top with sauce, vegetables of choice, and cheese of choice.
Bake for 15-20 minutes on a pizza stone or until edges are golden brown and cheese is bubbling.
Chef’s tip: Be sure to poke holes in the dough before adding sauce or toppings. This will keep your dough from puffing up when it bakes.
This Matcha Ice Cream recipe is both creamy and has a great umami taste. Ice cream usually consists of dairy, sugar, and eggs but this plant-based version uses none. When you think of cold tasty creations, matcha green tea can be a unique alternative! A little background, this tea dates back roughly 900 years when Bhuddist monks brought it to Japan. It is known for its superfood health benefits, having lots of antioxidants, helps regulate the immune system, and detoxify your body. How cool is all of that in your ice cream! Desserts can still be delicious, healthy, and satisfying while living a vegan life.
Place your ice cream bowl into the freezer overnight.
In a Vitamix blender, place all ingredients in and blend until well combined.
Pour into a mason jar and put into the fridge while you wait for your ice cream bowl to freeze overnight.
Once ready, pour your mix into the ice cream maker and set until soft serve ice cream forms. Put into freezer for 1-2 hours to allow to firm up.
Serve with whipped cream or toppings of choice.
Chef’s tip: If you don’t have an ice cream maker, place the mixture into a metal bowl and into the freezer. Give it a stir every 45 minutes or so until you achieve your desired consistency. Can take up to 2 hours this way but works just as well.
If you’ve never been to a chili cook off before then you need to try one! There is something I greatly enjoy about sharing food with friends, family, or even coworkers. This spin of an authentic Texas red chili is made with fresh cayenne chili’s, mushrooms for the mock “meat”, and tons of other seasonings and flavors. You’ll also notice that I chose not use beans! I’ve always been curious to see what an “authentic” chili would be without the beans so I decided to give it a go. Personally, I’m team beans when it comes to my bowl of chili but this is still delicious. What do you think? Are you team beans or team no beans? Comment below and let me know.
Roast the chili’s for 25-30 minutes, just before the outsides begin to blacken.
While wearing gloves, place chili’s into a bowl and cover with plastic wrap for 3-5 minutes. The steam that is trapped will help the skin loosen up. Remove the skin, de seed, and toss the scraps away.
In a blender, combine the chili’s, chili powder, cumin, pepper, garlic, tomato paste, vegetable stock, water, flour, brown sugar, vinegar, and pulse until well mixed and combined. Set aside
In a large pot, add the olive oil with onions and turn to medium-high heat. Sauté for 3-5 minutes until translucent. Add the mushrooms to the pan and cook for an additional 5 minutes. Pour in the chili sauce mixture and bring to a boil. Reduce to a simmer on low heat, cover and cook for 2.5 to 3 hours, stirring frequently.
Serve plain or with vegan sour cream, green onions, and cheese.
Chef’s tip: You can always add a cup of beans and corn to this recipe, however, this is an authentic chili made without beans.
Cashews are such a universal ingredient that can be used to make countless recipes. This cashew cream cheese is made with fresh spices, probiotics and other nutritional ingredients. At the beginning of each week (typically Sundays), I try to make one of these variations: a veggie, plain, or herb cream cheese. This recipe is a good base to use to create other cream cheese flavors, just be sure to switch up the herbs and other added ingredients.
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