I dare you not to eat the whole batch at once. These are the most delicious little badasses I’ve ever eaten. I usually don’t consider any cookie healthy, but they are definitely a hell of a lot healthier than normal cookies since they don’t have any added sugar, eggs or butter, and have very…
Here’s a hellova twist on an old classic. I made this recently and loved it. Its an English way of making lasagna, but I think you’ll find that its really delicious! It might be a bit of a challenge finding vegan lasagna pasta, but its not impossible, just read the back of the box for NO EGGS. We don’t like those eggs.
What you need:
1 lb. fresh asparagus, cut into 1 in. pieces
1/2 lb. green beans, cut into 1 in. pieces
1/2 lb. green peas, fresh or frozen
1 medium eggplant (aubergine), diced
1 oz. vegan butter
1 medium onion, diced
2 T flour
1 pint soy or rice milk
3 T basil pesto
1 pkg egg-free lasagna, cooked and drained
fresh basil, chiffonade, or cut into thin ribbons
ground black pepper
vegan parmesean cheese
First, bring a large pot of water to boil with salt. Add the asparagus and cook for about 2 minutes. Then, add the green beans and peas. Cook for another 2 minutes and then drain and rise with cold water to stop the cooking process. This is called “shocking”.
Melt the butter in a pan and add the onion. Cook for about 2 minutes and then add the eggplant. Gently stir in the flour and let the eggplant get coated, then stir in the milk and pesto until everything is cooked thoroughly and you have a nice base sauce. Stir in the veggies and warm through. Add most of the basil and reserve some for the garnish. Season with salt and pepper to taste.
Now for the serving. You can either make this into one giant lasagna and serve immediately, or you can try this method, which I think makes for a much better presentation. Just make sure your cooked lasagna pasta is warm!
Starting on layer 1, place a spoonfull of the veggie/sauce mix on the plate. Add a sheet of the lasagna pasta and then spoon another layer of the veggie mix on. Do this 2 more times and then top with the vegan parmesean and extra basil. Do this on each plate for serving. Should serve 4 people.
Spinach Fettuccine with Artichokes and Sun-Dried Tomatoes
Serves 2 to 4
There’s more to fresh spinach fettuccine than its beautiful green color. It cooks up especially tender, with a hint of the bright flavor of spinach. As an alternative, use dried fettuccine, if you like.
1 tablespoon extra-virgin olive oil 1 medium yellow onion, thinly sliced 3 medium artichokes, trimmed and hearts sliced, or 1 (4-ounce) can artichoke hearts, drained and halved 2 cloves garlic, finely chopped 1 teaspoon lemon juice Salt and pepper to taste 1/4 cup dry white wine 1/2 pound fresh spinach fettuccine, cooked until tender, drained (1/4 cup pasta water reserved) 6 oil-packed sun-dried tomatoes, sliced 2 teaspoons chopped thyme Grated Parmesan cheese (optional)
Heat oil in a large skillet over medium heat. Add onions and cook until tender. Add artichokes, garlic, lemon juice, salt and pepper and cook until artichokes are tender, 7 to 8 minutes. Add wine and simmer until just thickened. Stir in reserved 1/4 cup pasta water, tomatoes and thyme then add pasta, salt and pepper and toss well. Transfer pasta to bowls, garnish with cheese and serve.
3 pounds russet potatoes, peeled and cut into large dice
1/2 pound celery root, peeled and cut into dice
6 cloves of garlic, minced
1 1/2 cup (s)s chicken (vegetable) stock
1/4 cup (s) chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
1/4 cup (s) best quality extra virgin olive oil
1/2 to 3/4 cup (s)s potato starch
3 egg whites (egg replacer)
Salt and pepper
Oil for browning
1/2 cup (s) matzo meal
1. Sauté the garlic over medium high heat in a large saucepan that is lightly coated with olive oil for 3 minutes until it is very fragrant but not browned. Add the potatoes, celery root and chicken stock. Simmer the mixture until the celery root and potatoes are completely cooked through and a paring knife will pierce them easily (about 15 minutes). The stock will have reduced down and been completely absorbed by the potatoes and celery root.
2. Mash the potatoes while still hot (this will make them fluffy). Add the herbs, olive oil, matzo meal, egg whites and potato starch. Mix thoroughly until the mixture sticks together. You may need to add a little more potato starch depending upon how moist your potatoes were.
3. Form the potatoes into cakes about 1 inch thick and 3 inches in diameter. Heat a non-stick pan over medium heat. Add olive oil to about ½ inch and heat it until it is 350. Brown the potato cakes in the oil until crispy and browned on one side (about 7-10 minutes) Turn and brown the other side. Serve immediately or transfer the cakes to an oven proof casserole.
4. The cakes can be reheated in a 350 degree oven.
Do Ahead tip: Form the cakes and place them in a single layer on a cookie sheet and cover them tightly. The cakes can be made up to 3 days and stored in the refrigerator. Place them in the heated olive oil and cook until crispy and brown on each side.
Hearty soups are great after long runs and rainy days. This soup is no different.
As a kid, I loved split pea soup, but rarely eat it as an adult since most recipes call for a meat-based stock or ham. Split peas are high in protein, low in fat, and inexpensive, making them perfect for…
What an amazing treat for a dinner or kids party! Make with vegan dark choc, then fill with blended frozen berries, mint and sprinkle with chopped dried fruit and nuts! Or any kind of vegan pudding. Raw is even better!
1 1/2 cup crushed Glutino brand gluten free pretzels (or your fave brand pretzels, twists or sticks)
6 tbsp + 1/2 tbsp softened vegan margarine
2 tbsp organic sugar
1 cup vegan chocolate chips
1/2 cup smooth peanut butter
1/4 cup coconut cream
1 cup almond milk
Preheat oven to 350 °F. Gather about twelve 2″ tart pans.
Combine crushed pretzels, 6 tbsp margarine, and sugar together until well mixed. Make sure there are no lumps–when pressed the mixture should somewhat hold its shape. You may need to add a touch more margarine if it feels too crumbly… but just about a tablespoon or so.
Press crumbs into tart pans, making an even crust that is about 1/4-1/3 of an inch thick. Handle with care…
Bake in preheated oven about 12 minutes, or until dark golden brown.
Remove tart shells from oven and let cool on wire racks.
Once crusts are cool, begin making your filling.
Place chocolate chips into a medium sized bowl.
Combine peanut butter, coconut cream and almond milk in small saucepan.
Cook over medium heat, stirring constantly using a wire whisk.
Once the mixture comes to a “boil” (or better described as “plopping”) and is very hot, pour over chocolate chips, stirring quickly to melt.
Use a deep spoon to transfer the chocolate/peanut butter mixture into the tart shells.
The chocolate mix should be pretty thick, a lot like pudding. In fact, it makes a pretty good pudding… try it!
Let cool at room temp for about an hour and then chill in fridge.
Store in refrigerator and serve cold. They are kinda fragile little tarts, but they are very much worth all the delicate handling. Trust me.
SnarkyVegan’s White Trash Tater Tot Casserole with Daiya® Cheddar Cheese
This starts with a basic white sauce and then you just dump everything in a casserole and get anal with the arrangement of tater tots. You could probably arrange your tater tots in a decorative pattern but I was in a hurry.
2 cups soy milk
3 T. Earth Balance margarine
2 T. flour
salt and pepper to taste
2 16-ounce bags of frozen veggies, I used mixed beans, peas, corn and carrots
1 bag of tater tots, use only enough to cover the top of the casserole, you may have some left so save them for dipping in BBQ sauce at lunch tomorrow
1 bag of Daiya® cheddar cheese
4 dollops of Earth Balance margarine
Over medium-low heat, create a roux in small saucepan with flour and margarine. When light brown and snappy/bubbly, remove from heat and add soy milk slowly while whisking. Take your time, make sure it’s thoroughly whisked and not lumpy.
Return sauce to medium heat and cook until the sauce thickens. Use a wire whisk constantly as sauce thickens.
Once thickened to coat a spoon, remove from heat and add salt and pepper to taste.
In a 9 x 12 inch casserole, mix the frozen veggies, Daiya and white sauce.
Scatter the dollops of Earth Balance on top.
Top with 1 layer of tater tots, side-by-side, end-to-end.
Bake for 1 hour at 375° F. (My oven runs low so I use 400° F so adjust to suit your oven.)
NOTE: I purposefully did not melt the Daiya in the white sauce before compiling the casserole because I wanted to run into bits of cheesy goodness inside the casserole.
TIP: The darker your roux, the less thick it will be, so they say.
You can see the cheesy Daiya bits and the white sauce through the clear glass casserole. I like to use clear glass so I can see what’s going on. Yeah, I prefer escalators to elevators too.
MONEY SHOT: Click to see super close! Just LOOK at that oozey goozey sauce! And the colorful veggies. OMG, this reminded me of home for sure.
* pizza crust, your choice, pre-cooked * 1 cup (about half of a 16-ounce can) any variety vegetarian refried beans thinned with a small amount of water * 1 cup mild or medium-hot salsa *1 can black beans, drained and rinsed 1 * 1/2 cup frozen corn kernels, thawed * 1 to 2 scallions, sliced, optional
Preheat the oven to 425 degrees.
Place the crust on a pan. Spread it with the refried beans, then the salsa. Sprinkle with the beans and corn kernels.
Bake until the crust is brown, about 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 or 6 wedges to serve.