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Category: Lunch & Dinner

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Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna
Spinach and Mushroom Lasagna

If you are looking for a classic lasagna recipe, then give this plant-based version a try! Each New Year, we would always have a lasagna at the dinner table, amongst other things.Being able to re-create a favorite meal, that my aunt used to make, is truly special. This plant-based mushroom and spinach lasagna is packed with flavor, protein, and nutrients our bodies need and can easily consume. Although making lasagna may take a little bit of prep and cleanup, it is totally worth the creation. From the homemade ricotta to the oh so yummy mushroom mixture of onion, spinach, garlic and tons of cheese, you will surely impress your guests and family with this recipe.

Spinach and Mushroom Lasagna

Yields 4-6 servings

Ingredients

12 lasagna sheets, cooked

1 (8 oz.) baby Bella mushrooms, diced

4 cups spinach

2 Tbsp. hemp seeds

1 large onion, diced

2 garlic cloves, minced

6-8 fresh basil leaves, chopped

1-1/4 cup lentils, cooked

1/2 tsp. dried oregano

5-6 cups pasta sauce

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Follow Your Heart Parmesan Cheese

1 Tbsp. avocado oil

Ricotta Cheese:

2 cups cashews, soaked overnight

4 Tbsp. filtered water

1 tsp. lemon juice

1 tsp. basil, chopped

1 Tbsp. nutritional yeast

Pinch of Vitacost Himalayan Fine Pink Salt

Directions

Ricotta Cheese:

  1. In a blender, combine cashews, water, lemon juice, nutritional yeast and salt. Blend for 1-2 minutes using your stick, until smooth consistency is achieved.
  2. Add the chopped basil to the mixture and stir in. Set aside. 

Lasagna:

  1. In a pot, cook the lasagna pasta according to the box instructions. Drain and individually lay pasta sheets out to avoid sticking together or tearing.
  2. In a frying pan on medium-high heat, add onions, mushrooms, garlic and sauté for 4-6 minutes. Add the spinach and cooked lentils, and stir until spinach has wilted. Season with salt, pepper, oregano and set aside.
  3. Preheat oven to 375 degrees F.
  4. On the bottom of your casserole dish, put 1/2 cup sauce on the bottom. Add the lasagna sheet in an even layer, followed by 1/3 of the following: homemade ricotta cheese, mushroom mixture, hemp seeds, basil, more sauce, and topped with Parmesan cheese.
  5. Repeat layers and top with remaining Parmesan cheese and ricotta. Cover with foil and make sure it does not touch the cheese to prevent sticking.
  6. Bake for 25-30 minutes and remove the foil. Bake for an additional 20 minutes, or until bubbling and brown on top.
  7. Serve with side salad.

Chef’s tip: Allow lasagna to cool for 10-15 minutes before serving. 

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Tomato Basil Soup with Grilled Cheese

Tomato Basil Soup with Grilled Cheese
Tomato Basil Soup with Grilled Cheese

Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!

Tomato Basil Soup with Grilled Cheese

Yields 3-4 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 basil leaves

1/2 tsp. dried oregano

2 garlic clove

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread 

3 Tbsp. vegan butter

6-8 slices Tomato Cayenne Chao Slices

1/4 tsp. black truffle oil, optional

Directions

  1. 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.
  2. Using a blender or hand immersion stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and set aside to make the sandwiches.
  3. Heat a frying pan on medium heat and add butter. Place bread down and add cheese, topping with the bread. Brown each side for 2-3 minutes.
  4. Serve with side of tomato soup and basil leaf for garnish

Chef’s tip: You can swap out the coconut cream for cashew milk if you would like.

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Falafel Burger

Falafel Burger

Falafel Burger

Burger alternatives are something I really enjoy creating. Here we have a falafel burger that will leave you full and satisfied. The added freshness of parsley and lemon give this meal a real special touch. If you are looking for something without the added carbs or want to lose the buns- you can! Just grab a large iceberg lettuce for a wrap and roll or fold it over the burger.

Falafel Burger

Yields 4 patties

Ingredients

2 cups Vitacost Garbanzo Beans, soaked overnight

3 Tbsp.  flat leaf Italian parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de-seeded – to taste

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. Vitacost certified organic ground cumin

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground black pepper

4 buns

1 small tomato

1 small cucumber

1/4 cup iceberg lettuce

Directions

  1. In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
  2. Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
  3. Preheat oven to 375 degrees F.
  4. Form into 2 balls- and flatten into a disc shape to form the patty. Place on to lightly oiled air fryer sheet or sheet pan and bake for 15-20 minutes, or until golden brown. Flipping half way through.
  5. Serve on your choice of bun with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.

Chef’s tip: To add more spice to your falafel, you can add the jalapeño seeds. Also, make sure you do not cook your chickpeas after soaking them overnight, your falafel will not turn out as well.

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Walnut-Pesto Pasta

Walnut-Pesto Pasta
Walnut-Pesto Pasta

This aromatic and simple walnut-pesto goes great on any pasta you choose! Whether its bow ties or penne, it’s simply delicious. When you make your own, with fresh basil and mint, there is something about the flavor and and feeling of doing it on your own, that doesn’t compare to any store bought version. To make this, just clean the leafs, add some oil, walnuts (a few other ingredients), and you are on your way to a delicious and versatile sauce that you can use for pasta’s, salad’s, sandwiches, are more!

Walnut-Pesto Pasta

Yields 3-4 servings

Ingredients

2 cups fresh basil

1/4 cup fresh mint

1/2 avocado

1/4 cup walnuts

2-3 Tbsp. avocado oil

1/4 cup nutritional yeast 

1 tsp. lemon juice

1/2 tsp. Vitacost Himalayan Pink Fine Salt

1 clove garlic, minced

1 box pasta of choice

salt, for boiling

Directions

  1. In your food processor, combine all ingredients until well mixed.
  2. Cook pasta according to box directions. When finished cooking, drain and stir in pesto sauce.
  3. Serve with vegan parmesan cheese and parsley.

Chef’s tip: Feel free to go with pine nuts for a more classic spin.

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Crowd-Pleasing Roast

Crowd-Pleasing Roast
Crowd-Pleasing Roast

When I think of the ultimate comfort food, I think of Roast recipes with gravy. So why does a plant-based Roast have to be any different? When any food roasts in garlic, vegetables and is smeared in gravy, everyone will be asking “when is dinner”. This meal is an easy recipe that will remind you of any meat based roast beef or tenderloin. The great thing about this type of meal is that you can add any kind of side dish you would like next to the roast; such as brussels sprouts or roasted carrots, the options are endless.

Crowd-Pleasing Roast

Yields 12-14 servings

Ingredients

Roast:

8 oz. extra firm tofu, pressed and drained

1/4 cup baby bella mushrooms

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. lemon juice

2 Tbsp. avocado oil

1 Tbsp. onion powder

1-1/2 tsp. garlic, minced

1 Tbsp. tamari sauce

1 half beet, roasted

2 tsp. parsley, chopped

1 tsp. dried sage

1 tsp. dried mustard seed, ground

1 tsp. rosemary, chopped

1 tsp. ground white pepper

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. celery seed, ground

2-1/4 cup vital wheat gluten

1/3 cup nutritional yeast

1/4 cup oat flour

Gravy:

1-1/2 cup vegetable broth

1/4 cup onion, chopped

1/4 cup carrots, peeled and chopped

1 garlic clove, minced

1 tsp. fresh parsley, chopped

2 sprigs fresh thyme

1/4. tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup baby bella mushroom, chopped

1 Tbsp. corn starch

Directions

  1. Preheat the oven to 300 degrees F.
  2. In a food processor, combine the tofu, wine, broth, beets, garlic, onion powder, lemon juice, oil, tamari, parsley, sage, mustard seed, salt and pepper. Pulse until smooth.
  3. In a bowl, stir together the vital wheat gluten, oat flour, and nutritional yeast. Mix the blended ingredients into the dry mixture and combine until dough forms.
  4. Knead dough for roughly two minutes, so all of the ingredients are well combined. Shape the dough into a log shape and roll in foil. Be sure to crimp the ends together to keep the shape while it cooks.
  5. Bake in the oven for 2-1/2 hours, turning every 30 minutes.
  6. In a sauce pan, add the vegetable broth, onions, carrots, garlic, parsley and thyme. Bring to a boil. Cook for 3-5 minutes, or until vegetables are soft. Add the corn starch and use a handheld emersion blender to combine the gravy, salt and pepper to taste. Once thickened, remove from heat and set aside.
  7. Remove from the oven and heat a skillet on medium-high heat with avocado oil (1 Tbsp.) Place the cooked roast into the pan and sear the sides for brown color.
  8. Slice and serve with gravy and choice of sides.

Chef’s tip: If you would like to add some additional flavor, feel free to add 1/2 tsp. liquid smoke flavoring to the wet ingredients.

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Festive Kale Salad with Cranberry Vinaigrette

Festive Kale Salad with Cranberry Vinaigrette
Festive Kale Salad with Cranberry Vinaigrette

Welcome to your new favorite holiday kale salad! Kale has been one of my favorite go-to leafy greens for awhile now because it is so nutrient dense. It is an excellent source of Vitamin C and is loaded with powerful antioxidants (Kale Yeah!) The cranberry vinaigrette is made with freshly squeezed citrus, cranberries, vinegar, agave, and other flavorful components. Whether it is your first time trying kale or you have had it plenty of times before, this recipe is something you’ve gotta check out.

Festive Kale Salad with Cranberry Vinaigrette

Yields 4-5 servings

Ingredients

6 cups kale, de stemmed and sliced – need

3 Tbsp. avocado oil

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Vitacost organic walnuts

2 clementine oranges

1/2 cup cranberries

1-1/2 tsp. lemon juice

2 garlic cloves, minced

1 Tbsp. shallot, minced

1 Tbsp. agave

1 Tbsp. apple cider vinegar

Directions

  1. In a large bowl, add the kale and massage with a drizzle of olive oil for 1-2 minutes, until tender.
  2. In a small pan, add the oil and shallots and sauté for 2 minutes. Then add the garlic, lemon juice, garlic, agave, and apple cider vinegar. Cook for 1-2 minutes on low and remove from heat.
  3. Place the clementine wedges and walnuts onto the salad. Drizzle the slightly warm vinaigrette over the salad and give a good toss.


Chef’s tip: If you would like to add pomegranate seeds, they would be a delicious touch to this salad!

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Chickpea Salad Sandwich

Chickpea Salad Sandwich
Chickpea Salad Sandwich

This “tuna” salad recreation is a huge favorite of mine that I enjoy making for my lunches. I love this recipe because you can toss all of the ingredients into a food processor and quickly pulse to combine. It is ideal for people that are on-the-go and do not have that much time to cook or clean dishes. Simply spread this over your bread of choice with tomato and lettuce (or sprouts) and get ready for a tasty meal!

Chickpea Salad Sandwich

Yields 2-3 sandwiches

Ingredients

2 cups Vitacost Garbanzo Beans, soaked overnight

1 tsp. dijon mustard

1 tsp. tamari sauce

2-3 Tbsp. vegan mayonnaise

1/4 cup organic celery, chopped

1/4 cup red onion, chopped

1-2 garlic cloves

1 Tbsp. nutritional yeast

1 Tbsp. almond milk

1/4 cup fresh coconut meat, optional

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/2 tsp. siracha sauce, optional

1 tsp. fresh parsley, chopped

Directions

  1. In a food processor, combine all ingredients and pulse until desired consistency is achieved.
  2. On choice of bread or wrap, add chickpea salad with tomato and lettuce or sprouts.
  3. Serve and enjoy with side of homemade oil-less fries

Chef’s tip: Cut up a russet potato and squeeze lemon juice over it. Salt and pepper to taste and back at 400 degrees F until golden brown.

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“Lobster” Bomb Sushi Roll

"Lobster" Bomb Sushi Roll

"Lobster" Bomb Sushi Roll

Sushi for dinner is always a fun night out, but why not bring that fun into your own kitchen! This “lobster” bomb roll packs healthy ingredients like an Asian-style chickpea salad and fresh veggies from the farmers markets all rolled in a nori sheet. Bake this until the chickpea salad is bubbly and warm and serve with your favorite garnishes like wasabi, or pickled ginger. This plant-based “lobster” bomb will give you that sushi satisfaction while being in the comfort of your own home. Who’s ready?

"Lobster" Bomb Sushi Roll

Yields 4 rolls

Ingredients

1 (8 oz.) firm tofu

4-1/2 nori sheets

1/4 cup almond milk

1/4 cup vegan mayo

1 cup panko bread crumbs

1 avocado, sliced

1 carrot, julienned

1 cucumber, julienned

2 cups sushi rice, cooked

1 Tbsp. rice wine vinegar

1 tsp. agave

Chickpea topping:

1 cup Vitacost garbanzo beans, cooked

2 Tbsp. soy sauce

1 garlic clove

1/2 tsp. ground ginger

1/2 tsp. siracha

1 Tbsp. green onions, chopped

1 tsp. agave

1 Tbsp. vegan mayonnaise

Directions:

Lobster Tempura:

  1. Place tofu in a press or on paper towel and drain the water out. Slice into 8 cubed sticks.
  2. In a bowl, combine the almond milk and vegan mayo and mix well.
  3. Roll the tofu sticks into the mixture. Then place into the bread crumbs and continue until all tofu has been breaded.
  4. Preheat oven or air fryer to 375 degrees F.
  5. Cook for 10-15 minutes or until crispy and golden brown. Set aside to cool.

Chickpea Topping:

  1. In a food processor, combine all of the toppings for the “lobster bomb” topping and pulse until well mixed (leave some chunks of chickpeas for texture).

Rice:

  1. In a sauce pan, add the rice and water according to the package instructions and cook until done, about 20 minutes or so deepening on the sushi rice. Add the agave and rice wine vinegar, and mix carefully. Set aside to cool.

Assembling:

  1. Add 1/2 cup of rice to the nori sheet (shiny side facing up). With wet finger tips, carefully press the sushi rice to cover the entire sheet, except for an inch from the top.
  2. At the base, add the carrots, cucumber, avocado, and “lobster” tempura. To roll, take the bottom of the mat and roll the sushi forward while tucking the filling in. Pull the roll back and press it firm to make sure it is tight. Roll it again and pull it taught and press it firm until it is completely rolled. Do this to the next three nori sheets until you are finished.
  3. To slice the sushi, cut the roll in the middle, and then the middle of those halves and so on. Lay the sushi on a oven safe plate and top with the chickpea mixture.
  4. Preheat oven to broil.
  5. Place the sushi on the top rack and allow the mixture to get bubbly and a bit brown; remove from oven.
  6. Serve with wasabi, ginger, soy sauce, or your toppings and sauces of choice.

Chef’s tip: Feel free to add whatever you would like as vegetables to this sushi roll. Its a really great recipe to build off of.

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Potato Latke

Potato Latkes

Potato Latkes

When I was a kid growing up, I couldn’t wait for my grandmother to bring these fresh-piping hot latkes out of the kitchen. This classic style potato latke is unbearably hard to resist with that crispy, salty and oh so fluffy center! Just add a spoonful of homemade applesauce on top and you’ll be pleasantly delighted by those traditional latke flavors melding in your mouth. 

Potato Latkes

Yields 8-10 latkes

Ingredients

4 cups of potatoes, shredded and pressed

1 Tbsp. matzo meal

1/4 cup onion, shredded and pressed

1/2 tsp. garlic powder

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

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp, ground black pepper

Oil for frying

Directions 

  1. Using a box grater, shred the potatoes and onion together. Using a towel or napkin, squeeze out all of the water and set the drained potato and onion into a bowl.
  2. Add remaining ingredients to the bowl and mix until well combined. 
  3. In a skillet, add oil and set to medium-high heat. Start with 1/4 cup and if you need more oil, you can. Add a spoonful of the mixture until pan is filled and cook for 2-3 minutes or until each side is brown and crispy. Flip and brown the other side an additional 2-3 minutes. 
  4. Repeat until potato mixture is all gone. 
  5. Serve warm with choice of apple sauce of sour cream.

Chef’s tip: Don’t forget to add a spoonful of sour cream on top of these if you’d like as well!

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Baked Enchiladas

Baked Enchiladas

Baked Enchiladas

This has been one of my favorite dishes to whip up ever since my friend introduced me to her tomatillo enchilada sauce. This version that I’ve created is tasty and easy for any weekday meal. Normally, you would see enchilada’s stuffed with either shredded chicken or beef, but not these! This recipe is mixed with mushrooms, black beans and a variety other flavorful plant-based ingredients. Be sure to show up to your next taco Tuesday in style with these enchiladas.

Baked Enchiladas

Yields 8 enchiladas 

Ingredients

Enchiladas:

8 flour tortillas

2 cups Vitacost black beans

1/2 cup corn

1/2 jalapeño, de-seeded and chopped

1/2 cup onion, chopped

1 (8 oz.) shitakii mushroom, chopped

1/2 cup salsa

1-2 Tbsp. vegetable broth, for sautéing 

1 tsp. fresh cilantro

1 tsp. fresh parsley

2 cloves garlic

1 tsp. ground cumin

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Sauce:

6 vine tomatoes + 1-1/2 cup filtered water

3 Tbsp. chili powder

1 cup vegetable broth

2 tsp. ground cumin

1 Tbsp. garlic, minced

1/2 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

2 Tbsp. flour

 

Directions

Sauce: 

  1. In a medium sauce pan on medium-high heat, add the tomatoes and 1-1/2 cup of filter water and cover half way with a lid.
  2. Cook for 15-20 minutes and pour into a blender, mixing until smooth.
  3. Return back to stove and reduce until you have 2 cups of sauce. Add all of the remaining ingredients and stir until well combined.
  4. Set aside until you are ready to pour over the enchiladas. 

Enchiladas: 

  1. In a frying pan on medium heat, add onions and some vegetable broth for an oil-free approach. Use vegetable broth as needed to avoid sticking. Cook for 2-3 minutes. 
  2. Add the mushrooms and jalapeño next and sauté for additional 1-2 minutes. Then add in the salsa, seasonings and herbs, black beans, and corn. Mix until all has warmed through. Remove from heat. 
  3. Preheat oven to 375 degrees F.
  4. Take your tortilla and scoop some of the mixture on to the center. Fold the sides in and flip the top over and roll. Place into a casserole dish and repeat until mixture is gone. Top with enchilada sauce.
  5. Bake for 20-25 minutes or until bubbling. 
  6. Serve with guacamole and salsa, or toppings of choice.

 

Chef’s tip: If you would like to make these a bit spicier, add some extra jalapeño into the enchilada sauce.