Looking to step up your french fry game? This awesome na-cho average cheese sauce is a great way to make your basic side dish into something new and tasty! Just top it off with some homemade mushroom bacon and green onions. Once you taste how cheesy these are without the dairy, you’ll be surprised and wanting more!
This easy sausage and peppers recipe will be the new house favorite at dinner. This classic meal is hearty and can be made several ways. You can either serve this in a hoagie Italian-style with your tomato sauce or you could place the sausage and peppers over white rice and serve with the sauce on top. Either way, the choice is going to leave your belly full and your mouth smiling.
In a frying pan, drizzle olive oil and place your thick onion slices (do not cube) and sauté for 5 minutes.
Then add the peppers, salt, pepper, and oregano. Allow to slightly brown, 10-15 minutes. Add garlic and cook for additional 2-3 minutes. Set aside.
Preheat oven to 375 degrees F.
In a food processor, pulse all ingredients until dough like mixture has formed and is well combined.
Using parchment paper, cut into 4 squares depending on how large or small you want to make the sausage links. Grab some of the mixture and roll it into the shape and wrap it up in the parchment paper (twisting the ends to seal).
Bake sausages for 20-25 minutes.
To crisp up the outside, drizzle of olive oil to coat a pan. Turn on medium-high heat and pan fry sausage for 3-5 minutes.
To assemble, place the peppers and onions in a hoagie with the sausage on top. Drizzle some homemade sauce on top and add some parsley or vegan parmesan cheese.
Chef’s tip: You can rub a clove of garlic on the bread and smear with vegan butter. Top with parmesan cheese and bake at 375 degrees F to get it nice and crispy!
A crispy pizza topped with colorful plant-based ingredients. Now that is a pie! Instead of using normal marinara sauce, this pizza is drizzled in hot sauce to make one of the simplest veggie pizza’s. After letting the dough rise and pressing it down into a circle or rectangle shape, you get to decide what you will top it with. This part can be totally up to you and what you have on hand or buy. I went with what I had and made this supreme hot sauce veggie pizza. After making this, you will be flipping dough in the air in no time! Make sure to give this a try the next time you are craving some pizza.
In a bowl, dissolve yeast, sugar, and warm water. Allow it to get foamy on top, roughly 5-7 minutes.
Preheat oven to 350 degrees F.
Stir in the flour, oil, and salt to form the dough. Allow to rest for 20 minutes covered.
When dough is done resting, then out onto a lightly floured surface to roll pizza into circle or rectangular shape.
Pour hot sauce over dough and then add your toppings.
Bake for 10 minutes and then rotate- cooking for an additional 5-10 minutes or until desired browness is achieved.
Chef’s tip: To crisp up the sides and top of the pizza, place under the broiler after baking for 2-3 minutes. This will get you a nicely colored crust and crispy-gooey cheese. If for any reason the bbq sauce it too spicy, you can add 1 Tbsp. vegan butter to mild it out.
Taco’s can be a great dinner on any night, however, they are especially better on Taco Tuesday! If you have yet to have a taco with jackfruit, this is your time to try. This homemade version will spice up your night with just the right kick, making your taco night a whole lot better!
Yields 4 tacos
1 small jackfruit, halved
1 Tbsp. olive oil
2 tsp. cumin
1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flakes
1/4 tsp. oregano
1/2 tsp. smoked paprika
1 tsp. salt
1 tsp. pepper
pinch of cilantro, garnish
In a pot, place the halved jackfruit and cover with water to boil on medium heat. Simmer for 45 minutes or until tender.
Take the pods (they are surrounding the seeds) as well as the stringy flesh portions between the pods and skin. You will use all of this meat for the taco filling.
In frying pan, place on medium heat and add olive oil. Once warm, add jackfruit meat and all seasoning, stirring until well combined.
Serve immediately with choice of toppings: lettuce, salsa, guacamole, corn salsa, etc.
Chef’s tip: To make your own hard corn taco shells, take a muffin tin and place it upside down. Take 3 corn tortilla shells and stand them up. Bake at 375 degrees F for 10-14 minutes, careful not to burn.
Ahoy there, matey! These spaghetti squash boats are a staple dish in my weekly meal prep. The reason being because they are extremely universal in how you can create them. Here, we have a baked lasagna, using my homemade tomato sauce and some other freshly picked veggies from Bedner’s. One of my favorite things about making these dishes is that its always a 2-for-1 deal. You get to make the spaghetti squash boats and then later use the seeds for granola, roasting, or even gardening!
Slice spaghetti squash in half lengthwise. Remove and transfer seeds to paper towel or cloth to dry. Scoop out slimy flesh.
Transfer squash halves onto pan—inside facing up. Lightly drizzle with oil and sprinkle with salt and pepper. Roast for 35 minutes or until tender.
Meanwhile sauté garlic, mushrooms and onions in pan to make the filling. Mix in spinach to wilt. Add cooked lentils and continue stirring.
When ready, use fork to scrape down the spaghetti squash to create “noodles.” Transfer to separate bowl and set aside.
Pour sauce into the wells of each squash boat followed by the “noodles.” Then layer on lentil mixture. Repeat until boats are filled—ending with a layer of “noodles.” Optional: Sprinkle nutritional yeast and/or vegan mozzarella on top.
Bake for 10 minutes or until top is golden and sauce starts to bubble. Remove from oven and sprinkle with fresh basil and parsley. Serve immediately.
Chef’s tip: Top layers with vegan cheese if you would like or you can use nutritional yeast.
Before I realized how easy it is to make my own mouthwatering pasta sauce, I opted for store-bought varieties. The downside to pre-made sauces is that they’re often tainted with preservatives to maintain longer shelf lives—no thanks! Now, I use homegrown tomatoes from my garden (or local farm when necessary!). With organic, fresh and local ingredients, it’s easier than ever to sneak in some added nutrients (think fresh herbs such as thyme and basil!). Italian lover? This sauce is the perfect addition to pizza, lasagna and beyond!
Ground up chickpeas, parsley, onion, and cumin are just a few of the already short list of ingredients to make this falafel. The best part is that you throw all of it into your food processor and let it do its thing. Once you have mastered this recipe, you will be able to make many different things such as: falafel salads, burgers, and sandwiches.
Looking at these pictures right now is making me want to make this all over again! This falafel recipe was inspired from my wonderful co-worker who spoils us on occasion with many different treats. One being, Wisam’s Infamous Falafel. After making them over and over, I finally was able to create my own measurements and flavor profile. She still rains supreme, however, I have really enjoyed playing with the ingredients to see what works and what does not- and that is what cooking is all about. I could not be more excited for you to try these as I was to show her these pictures. She inspired me to try something outside of what I have never done and for that I am grateful. Challenging yourself to do something new is really awesome, especially in creating a meal. Now.. start soaking those chickpeas and get prepared to make the best falafel sandwich of your life!
We all know how easy and delicious it is to order Chinese Delivery, however, the next time you feel inclined to place an order for take-out, give this a try instead. One of the main benefits from cooking at home is in controlling what ingredients you use. Some times it may be hard to find vegan dishes at a Chinese restaurant due to fish oil or other ingredients being used. This stir-fry is flavorful with fresh and local ingredients from Bedner’s Farm Fresh Market- you can get these ingredients at your local farm as well. Grab your wok and chop sticks and get cooking with this recipe.
To begin, you will need to drain your tofu between pieces of paper towel. Lightly press and allow to drain as much water as possible. Boil noodles you are using according to package instructions.
Preheat the oven to 425 degrees. Place tofu into a bowl and add maple syrup, tamari, and garlic powder- mix till coated. Pour onto a baking sheet that has been lightly oiled and bake for 25 minutes or until lightly browned.
In a sauce pan, mix together all sauce ingredients and bring to a simmer. Once brown sugar has melted, add sesame seeds and corn starch and stir until slightly thickened. Pour sauce on top of your cooked noodles, stir until combined.
In a frying pan, add your sesame oil and turn on high heat. Then toss in bell peppers, garlic, and onions, cooking until slightly browned. Salt and pepper to taste.
Turn heat to medium and add in the mushrooms- cook 5 more minutes. Once baby bok choy has wilted, take off heat and serve.
Chef’s tip: You can add either black or white sesame seeds to this dish. I used white sesame seeds in the teriyaki sauce and I topped the vegetables with black sesame seeds.
What’s a hungry veghead to do when you have a fridge full of fresh local veggies? You slice, dice and sauté! Stir fry dishes are easy go-to meals. All it takes is a little bit of creativity and you’ve got a delicious bowl of goodness for dinner (and for lunch he next day if you prepare enough!) This one-pan recipe (or one-wok, if you will), calls for crunchy cashews and protein-packed tofu. What’s even better is that you can prepare this meal without producing any waste (opt for farmers market produce and bulk nuts when available!).
The best part about this recipe is that in can be easily modified to please your palate. Swap the veggies in this recipe for your favorites. You can even use peanuts instead of cashews. That possibilities are endless! Pair this Asian-inspired veggie medley with a mound of fluffy white rice and a savory, nut-based sauce. Oh, and I can’t forget about my top-secret ingredient: organic Japanese cola. Pour some into the wok for a tasty finish you won’t believe you prepared yourself!
Get rid of any leaves that are discolored and place the baby bok choy in a colinder. Rinse until clean and pat dry. Repeat this process with the celery stalk, red onion, and green bell pepper. To prep your tofu, cut a small slit in the package to release the liquid. Pour tofu onto paper towels and allow to drain.
In a small pot, combine rice and water and bring to a boil. Reduce heat to low and cover with lid; simmer for 10-15 minutes. Remove rice from heat and fluff with fork. Set aside.
On medium heat, add the oil to a saucepan along with your onion, celery, bell pepper and cashews. Sauté for 6 minutes. Add in the garlic and ginger and allow to cook for 2 minutes.
In a seperate bowl, combine the soy sauce, rice wine vinegar, teriyaki sauce, brown sugar, and peanut butter together; stirring until combined.
Pour sauce mixture into pan and allow to bubble and thicken.
Lastly, add the tofu and baby bok choy. Remove from the heat and mix together to combine. The baby bok choy will wilt as it is mixed into the sauce and vegetable mixture.
Chef’s tip: You can put black sesame seeds and fresh green onions on top of your white rice.