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Category: Lunch & Dinner

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Twice Baked Potato

Twice Baked Potato

Twice Baked PotatoThese twice baked potatoes are a great side dish to any meal and even warm up well the next day for lunch. They are filled with fresh herbs, vegan cheese, and a homemade “bacon” as well as tasting amazing! The silky smooth and creamy texture of the potato being blended and baked makes this fancier version of a baked potato that much more special.

Twice Baked Potato

Yields 5 servings

Ingredients

5 potatoes

1/3 cup plain almond milk

2 Tbsp. Earths Balance Vegan Buttery Sticks

2 cloves garlic, minced

1/4 cup chopped green onion

1/4 cup vegan cheddar cheese

1/4 cup mushroom “bacon” (see below for recipe)

1 tsp. Vitacost Himalayan Pink Fine Salt

1/4 tsp. Spicely Organic Ground Black Pepper

Pinch of smoked paprika

Mushroom “bacon”

1 Portabello mushroom, sliced

1 tsp. smokey flavor

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch Spicely Organics Ground Black Pepper

Twice Baked Potato

Directions

Bacon:

  1. Preheat oven to 400 degrees F.
  2. In bowl, drizzle oil over sliced mushrooms.
  3. Add salt, pepper and smoke flavor. Mix until evenly coated.
  4. On baking sheet, evenly arrange mushrooms.
  5. Bake 10-15 minutes.
  6. Flip mushrooms and bake for another 10 minutes or until brown and crispy.

Potato:

  1. On a baking sheet, place potatoes and set into the 400 degree F oven you preheated for the mushroom bacon.
  2. Allow potatoes to bake for 1 hour. Remove form oven and set aside to cool so you can easily touch it.
  3. Cut 1/3 of the way down from the top and scoop out the middle portion, careful not to break the skin. Place the potato into a mixing bowl.
  4. Add butter, almond milk, chives, garlic, cheese, “bacon”, salt and pepper to taste, mix until well incorporated and smooth.
  5. Scoop or pipe back into the potato shell. Instead of throwing out the top portion you cut off, you can use that by placing it at the bottom of the potato. This will also give you an illusion of over stuffed potatoes.
  6. Sprinkle the top with smoked paprika and bake for another 10-15 minutes or until top is golden brown at 350 degrees F.
  7. Serve with sour cream, cheese, and chives on top.

Chef’s Tip: I let the potatoes cool down in the oven after baking for an additional 5 minutes since I did not use any tin foil around my potato, this helped soften them up a bit further.

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White Bean Swamp Chili

White Bean Swamp Chili

White Bean Swamp Chili

Warm and comforting food has always been a favorite when the seasons begin to change and the cold weather sets in. One of my favorite meals to eat during this time, especially when I was back home in Ohio, is a big bowl of chili! This recipe is filled with plant-based ingredients including beans. White beans, to be more exact, are loaded with cancer-fighting dietary fibers, have a low glycemic index, are a great source of protein as well as antioxidants! All around, this meal will fuel you up in more ways than just one so feel free to give it a try this fall/winter season!

White Bean Swamp Chili

Yields 5-6 servings

Ingredients

1/4 cup olive oil

1 large white onion, chopped

6-8 garlic cloves, chopped

1 cup tomato sauce

1/2 cup tomato paste

1 cup filtered water

1-1/2 cup cannellini beans, whole

1-3/4 cup cannellini beans, pureed

1-1/2 cup navy beans

2-1/2 cups tomatos, diced

2 cups whole corn

1/2 cup chives, to garnish

Spices:

1 Tbsp. curry powder

2 tsp. cayenne powder

2 tsp. ground coriander

4 Tbsp. chili powder

1/2 tsp. all spice

2-3 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

1 Tbsp. organic sugar

White Bean Swamp Chili

Directions

  1. In a large pot on medium heat, add the oil, garlic and onions. Sauté until tender.
  2. Add the tomato sauce, paste, beans, pureed beans, diced tomatoes, corn, water, and all spices. Bring to a slight boil and reduce heat to low.
  3. Cook for 1-2 hours (I cooked mine for 3 hours).
  4. Serve topped with sour cream and chives or cheddar cheese of choice.

Chef’s tips: I cooked my chili for 3 hours

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Pumpkin Gnocchi 

Pumpkin Gnocchi

Pumpkin Gnocchi Making your own pasta can be tough which is why I have created this 3 ingredient gnocchi. To make this, you will just have to roast a pumpkin pie pumpkin and mash up the pulp into a smooth purée. The secret to this recipe is using fresh ingredients to elevate the ingredients into something mouth watering. Give this a try the next time you have some friends over for dinner or at your next family dinner. 

Pumpkin Gnocchi

Yields 4 servings

Ingredients 

1 cup homemade pumpkin purée

1 small sweet potato

2-1/2 cup King Arthur organic flour

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water, combined

1 tsp. Vitacost Himalayan Pink Salt

Sage Butter:

1/4 cup Earths Balance Vegan Buttery Sticks

1 garlic clove, minced  

7-8 fresh sage leaves

Directions

  1. Preheat oven to 400 degrees F.
  2. On a small looking sheet, lightly oil it and place the sweet potato that has been cut in half onto it. Roast for about 20 minutes or until it is tender. Remove from the oven and allow to cool.
  3. On your counter, pour flour and crest a crater-like shape. Then add the egg replacer, pumpkin purée and roasted/peeled sweet potato and salt, slowly mixing the flour in until dough forms. Roll into a half sphere shape. 
  4. Slice dough into 8 segments. Roll out each segment into 12″ long pieces (like a ruler), cutting every 3/4-1in. to create smaller square shapes.
  5. Using the back of a fork, press the dough into the back of the fork while you press down (in a rolling motion). This will get the small line indents onto the gnocchi.
  6. In a pot of hot water, place your pumpkin gnocchi in and bring to slight boil. Stirring slightly, wait until it rises to the top. This will signify it is done and to be removed. Place the gnocchi in to a colander to drain.
  7. In a pan, place on medium heat and add your butter and brown for 3-5 minutes. Then add sage leaves and cook for 30 seconds. Next, add the pumpkin gnocchi (be careful not burn the butter). 
  8. Sprinkle with vegan Parmesan and parsley or choice of topping.

Chef’s tip: Feel free to make this with squash or a sweet potato for a different gnocchi. 

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Mexican-Style Stuffed Peppers

Mexican-Style Stuffed Peppers

Mexican-Style Stuffed Peppers

Did someone say fiesta? Mexican stuffed peppers are a vibrant and fun way to add a little kick to any dinner. Normally a taco night is filled with lots of beef and taco shells (or tortillas) and not so much veggies! With this recipe, you will get the same flavor just in a healthier way. The best part about this option is if you are wanting to wrap it up in a burrito style-fashion, you can totally cut it up and do that too. This recipe is truly universal and a great alternative to any taco night fiesta!

Mexican-Style Stuffed Peppers

Yields 4 stuffed peppers

Ingredients

4 bell peppers

1 cup Vitacost Black Beans – Non- GMO and Gluten Free

2 cup cooked Vitacost Certified Organic Quinoa – Non-GMO

1 large vine tomatoes, diced

1 medium onion, diced

1/2 cup fresh corn

1 garlic clove

1 Tbsp fresh. cilantro

2 tsp. Vitacost Certified Organic Ground Cumin

1 Tbsp. Badia Chili Powder

 

Directions

  1. In a frying pan, on medium- heat olive oil with onions and garlic until transparent. Remove from heat and set aside.
  2. In a bowl, mix together your black beans, diced tomato’s, sautéed onion and garlic, corn, cumin, chili powder, cilantro, and quinoa.
  3. Add mixture evenly to the insides of the bell peppers. Place into oven and cook for 20 minutes or until browning on outside of peppers.
  4. Serve warm with guacamole and salsa on the side or with an Ancho Chili sauce.

 

Chef’s tip: You can add the tomatoes inside of the stuffed peppers or you can just add salsa to the top with guacamole once cooked.

 

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Butternut Squash Salad with Watermelon and Walnuts

Butternut Squash Salad

Butternut Squash Salad

Juicy watermelon with roasted butternut squash is an interesting and new way to treat yourself during those autumn nights. This light and refreshing salad paired with a red wine vinaigrette is a delicious combination of sweet and savory! If you are looking for some extra protein, hemp seeds are a great touch with also add extra texture to any dish. This dish was inspired by a recent outing to one of my favorite restaurants. I am sure glad that I was able to make my own version of this delicious fall-inspired salad.

Butternut Squash Salad

Yields 2 salads

Ingredients

1/4 watermelon, diced into medium cubes

1 butternut squash, cut in half and de-seeded

5 oz. arugula

1 cup walnuts, rough chop

Dressing:

1/2 cup avocado oil

1/4 cup red wine vinegar

1 Tbsp. balsamic reduction

1 tsp. sugar

1/4 tsp. Vitacost Pink Himalayan Fine Salt

1/4 tsp. Spicely Organics ground black pepper

1 tsp. lemon juice, (optional)

Butternut Squash Salad

Directions:

  1. Preheat oven to 400 degrees F.
  2. Peel butternut squash and slice in half length-wise. Remove seeds and rinse- you can dry them and store in the freezer or you can roast them.
  3. Take your prepared squash and dice it in to long pieces.
  4. Place onto a lightly oiled pan and season lightly with salt and pepper.
  5. Bake for 30-45 minutes, flipping half way through.
  6. Remove from oven and allow to slightly cool.
  7. While squash is cooling, in a small measuring glass, mix together all dressing ingredients and stir until well mixed, set aside.
  8. For your salad, put arugula into a large bowl. Add watermelon, walnuts, butternut squash, and hemp seeds (save some to top salad with). Pour dressing over and mix to fully coat.

Chef’s tips: You can brush the squash with vegan butter and brown sugar if you would like to caramelize your squash a bit and add a different flavor to the salad.

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Cauliflower Pizza with “Tomato” Sauce

Cauliflower Pizza

Sometimes it can be difficult to find foods that fit our dietary and nutritional needs which is why I have created this gluten and acidic free pizza. Inspired recently by a fellow follower, who is unable to eat tomatoes and has certain dietary restrictions, I came up with this well suitable option. The next family dinner night you have, I invite you to try making this healthy alternative that will leave your belly full. Adding any toppings of your choice is always alright so feel free to get creative!Cauliflower Pizza

Yields 1 large pizza

Ingredients 

1 head cauliflower (about 4 to 5 cups), riced

2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. filtered water

1/4 cup vegan Parmesan, (optional)

1-2 cloves garlic, minced

1 tsp. oregano

1/2 tsp. fresh basil, minced (optional)

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. Spicely Organics Ground Black Pepper

1 tsp. Vitacost olive oil

Directions 

  1. Preheat oven to 400 degrees F. 
  2. Using a box grater, grate your cauliflower to make the rice and set it aside. 
  3. In a medium pot, bring 2 cups of water to a boil and pour in cauliflower rice. Allow to cook for 5-6 minutes or until tender. Drain using a fine mesh strainer or cheese cloth. Squeeze any remaining liquid out- very important step. 
  4. In a small bowl, combine your egg replacer and water. Set aside
  5. In a large bowl, combine cauliflower rice, egg replacer, oregano, salt, pepper, basil, garlic, flour, and vegan Parmesan. Mix until dough l-like consistency forms. 
  6. On a lined baking sheet with parchment paper, sprinkle with flour or corn meal to help keep it from sticking. Spread out the dough 1/2 in thick so it has a nice crust to it. 
  7. Bake for 20-25 minutes.
  8. Remove from the oven and add your sauce of choice, vegetables, protein, cheese, or any topping you’d like. Return to the oven for an additional 7-8 minutes just to brown the toppings or cheese. 
  9. Slice and enjoy with parsley or red pepper flakes on top. 

Chef’s tip: Make sure to lightly spray or oil the parchment paper so it does not stick to the crust. Also, I pre roasted a few slices of sliced onion, mushroom, and bell peppers to place on top of the pizza before baking it again.

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Authentic Columbian Arepas

Vegan Arepas

Vegan Arepas

It’s our favorite day of the week, Taco Tuesday! Change it up this week with these soft and fluffy Arepa’s. With only using 4 ingredients, this recipe is a great and easy weekday meal. After pan frying (or baking) these South American treats to perfection, you will want to try filling your Arepa’s with a variety of food! One of my favorite fillings is fresh jackfruit from Bedner’s Farm. It is a great “texture” if you are looking for an arepa with shredded “meat,” add beans, guacamole, tomato and enjoy! Don’t forget to try this with my Ancho Chili Sauce – it’s the perfect finishing touch for Taco Tuesday!

Vegan Arepas

Yields 10 arepas

Ingredients

2 cups P.A.N Harina Blanca – Pre-cooked White Corn Meal

4 Tbsp. Earth Balance Vegan Buttery Sticks

2 1/4 cups of hot water

1 tsp. Vitacost Himalayan Pink Salt, for flavor

Directions

  1. In a large mixing bowl, combine corn meal, melted butter, and salt. Slowly add the hot water in increments and mix until a dough-like consistency has formed.
    • Note** Do not allow dough to get gooey, it should be slightly wet.
  2. Next, grab a handful of the dough (roughly 1/4 cup) and roll it in to a round sphere. Flatten dough in to a disk shape using the palm of your hand.
  3. Drizzle oil into frying pan and turn on medium-high heat. Cook arepas for 2-3 minutes on each side or until slightly golden brown.
  4. Allow to cool and slice in half. Add desired fillings and enjoy.

Chef’s tip: For added flavor, you may choose to add some extra seasonings: cumin, oregano, red pepper flakes, or adobe all purpose seasoning.

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Roasted Fall-Inspired Stuffed Acorn Squash

Stuffed Acorn Squash

One of the best things about the Autumn season besides the foliage and pumpkin spice is all the meals you can enjoy with winter squash! Many people find cooking squash to be intimidating, however, this recipe couldn’t be simpler! Prepping and cooking your squash will take some time and patience, but once it is done roasting, you will be delighted with the outcome. This fall festive meal will bring your tastebuds on a journey that you won’t forget!

Stuffed Acorn Squash

Yields 2 servings

Ingredients

2 medium acorn squash, cut in half and seeds removed

1 cup Vitacost quinoa, dry

2 cups filtered water

1 small yellow onion

2 Tbsp. Vitacost maple syrup

2 Tbsp. apple cider vinegar

2 Tbsp. avocado oil

1/2 tsp. curry powder

1/2 tsp. ground cinnamon

1/4 tsp. smoked paprika

1/2 cup dried cranberries

1/2 cup whole walnuts, coarsely chopped

1/2 cup parsley, chopped

Pinch of nutmeg

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of Spicely Organics ground black pepper

Directions

  1. Preheat oven to 400 degrees F.
  2. Prepare squash by cutting in half and removing seeds. Place the squash on a baking sheet (cut side up).
  3. In a small mixing bowl, combine maple syrup, vinegar, and 1 Tbsp. oil. Brush all over the squash’s flesh and put into the oven.
  4. Roast squash for 55-60 minutes- basting every 20 minutes. Set aside the maple syrup and vinegar mixture.
  5. In a sauce pan, heat the remaining oil and add the diced onions. Sauté until slightly golden brown. Next, add your quinoa and stir around for 2-3 minutes. Mix in your cinnamon, nutmeg, salt/pepper, curry, smoked paprika, and water. Cover with lid and simmer for 18-20 minutes.
  6. Allow to sit for 5 minutes. Open lid and add cranberries, half of the walnuts, remaining maple syrup and vinegar mixture, and parsley (save other half for topping).
  7. Stuff the squash with the quinoa mixture and top with remaining parsley and cranberries.

Chef’s tip: For the quinoa mixture, you can always add more cinnamon, maple syrup or nutmeg according to your taste.

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Parmesan Chickpea Cutlets

Photo Cred: Ivy Becker

I’m a sucker for authentic Italian food. Pretty much any combo of sauce, cheese and some sort of breading used to be my go-to. Going vegan certainly doesn’t change this. All it takes are a few alternate ingredients to duplicate any classic Italian dish. I created the following recipe to vegan-ize my favorite one of all! These chickpea cutlets come together super quickly and taste great when smothered in homemade tomato sauce with cashew “Parmesan” (or your preferred dairy-free cheese!). Be sure to pile your serving platter high because your family will devour this delicious, cruelty-free take on typical Parm.

Yields 4 cutlets

Ingredients

1 cups Vitacost Garbanzo Beans, soaked and drained

1 cup Lundberg Organic California White Basmati Rice

1 Tbsp. Bob’s Red Mill Egg Replacer Gluten Free + 2 Tbsp. Water, mixed together

1 Tbsp. fresh parsley + extra for garnish

1 small clove garlic

1/4 tsp. Simply Organic Thyme

1 tsp. Simply Organic Oregano

1 tsp. Frontier Co-Op organic Poultry Seasoning

1/4 cup Edward & Sons organic Panko Breadcrumbs

1 cup plain almond milk

1 cup King Arthur Flour Organic Unbleached All Purpose Flour

2 cups tomato sauce

2 cups vegan Parmesan cheese

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. Spicely Organics ground black pepper

Photo Cred: Ivy Becker

Directions

  1. Preheat oven to 375 degrees F.
  2. In food processor, pulse chickpeas, white rice and egg mixture until well combined.
  3. Mix in poultry seasoning, parsley, thyme, oregano, salt and pepper.
  4. Form dough-like mixture into flattened patty-shape discs.
  5. Bread chickpea cutlet first by dipping into almond milk, then into the flour, then back into the almond milk, and finally into the bread crumbs.
  6. Place breaded cutlets onto lightly greased baking sheet. Bake for 20 minutes or until golden brown.

Chef’s tip: For easier breading, place formed cutlets into the freezer to harden.

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Eggplant “Meatballs”

Eggplant "Meatballs"

Meatballs

The best meatless “meatballs” recipe, that is made out of farmed fresh ingredients, is here. Italian food like this is normally made with large amounts of cheese and meat. But not these ones guys! Having a dinner like this  brings back so many good memories. In the process of making this recipe, I was able to reminisce in flavors that I remember as a child with my grandmother’s cooking. Those ladies sure know how to cook! Being able to create something that is 100% fresh and plant-based but still taste like a meatball is molto bene in my book!

Meatballs

Yields 10 medium 

Ingredients

1 eggplant, peeled

1 cup cooked TruRoots Organic Sprouted Green Lentils

2 cloves garlic, finely chopped

1 small yellow onion

1 tsp. fresh thyme 

1 tsp. Simply Organic Oregano

1 Tbsp. fresh parsley

2 Tbsp. fresh basil 

1/2 cup Edward & Sons Organic Panko Breadcrumbs 

1/4 cup Bragg Premium Nutritional Yeast Seasoning

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp Spicely Organics ground black pepper

Directions

  1. Preheat oven to 400 degrees. 
  2. Begin by chopping both the eggplant and onion and placing onto a baking sheet that has been lightly oiled. Roast for 15 minutes or before it browns, once the liquid has been released.
  3. In a food processor- take your cooked lentils, eggplant and onion mixture, and garlic and pulse until mixed and smooth. Pour mixture into a mixing bowl. 
  4. Add your thyme, oregano, parsley, and basil, breadcrumbs, nutritional yeast, salt and pepper and mix to combine. If mixture is moist, add more breadcrumbs. Allow mixture to set in fridge for 15 minutes. 
  5. Roll the mixture into 1 inch balls and place and light oiled pan. You will bake for 30-45 minutes or until golden brown. Turning every so often to get all sides crispy. 
  6. Remove from the oven and serve with favorite sauce. 

Chefs tip: You can add 1/2 cup vegan parmesan cheese to the mixture before rolling into balls.