For 2 Quesadillas
What you will need…
🍃 8 Plant based nuggets
🍃 4 Cooked potato wedges
🍃 1 cup shredded carrots
🍃 2 provolone style slices (violofe)
🍃 1 cup Violofe mozz style shreds
🍃 2 tbsp Special Sauce (vegan Mayo, ketchup, and agave)
🍃 4 Large Flour Tortillas
🍃 Cooking spray
🍃 Topped with fresh scallions & Cilantro
What to do…
🍃 Start by cooking your frozen nuggets and wedges in the toaster oven or air fryer
🍃 While they are cooking prepare your carrots
🍃 Place the carrots in a mixing bowl and season with a little vegan chicken seasoning and a little more nutritional yeast. Small dash of cumin
🍃 Bring a large skillet to medium/low heat
🍃 Once hot spray with oil and add carrots
🍃 Cook them for around 7 minutes or until they are softened
🍃 Once soft slightly raise heat and place cheese slices on top to melt
🍃 Remove from heat and prepare your skillet to make the quesadillas (Turn the heat off while you wipe out the skillet then return and reheat)
🍃 Build your quesadilla by spreading the special sauce on one tortilla then the sliced nuggets & potato wedges , shredded cheese, and cheesy carrot mixture. Leaving a 1/2 inch space to the border on each side. The goal is a browned outside and merry inside. Lower heat and cover as needed
🍃 Place the other tortilla on top and carefully press the edges together to seal
🍃 Cook on medium heat for around 5-7 minutes
🍃 Cool for a few minutes before slicing either a pizza cutter
🍃 Transfer to your plate and enjoy!
🍃 Top with fresh chopped scallions & cilantro if you have them
What you will need…
🍃 26 oz chopped tomatoes
🍃 3/4 cup homemade or store bought Harissa Paste
🍃 1 package store bought baked tofu (cubed)
🍃 1 cup green olives (sliced)
🍃 1 tbsp agave
🍃 Fresh parsley
🍃 Season with cumin, coriander, garlic powder, smoked paprika, Josh Rogan, and vindaloo seasoning
🍃 Few splashes of water while it cooks
🍃 1/4 cup fresh lime juice
What to do…
🍃 Bring a large stockpot to medium heat snd added oil then tofu
🍃 Cook for a few minutes to brown then add tomatoes and harissa paste thenlower heat
🍃 Season thoroughly, add agave and let it cook for 30 minutes (stirring, watching, and add water) Full disclosure I added 2 splashes of an IPA
🍃 Once the bitter tomato taste is gone taste for seasoning and add green olives, handful of parsley, and juice of half a lime.
🍃 Remove from heat, transfer to a serving bowl and top with parsley, dollop of cucumber dill sauce, (or cream cheese) and of course serve with Sourdough Bread.
Serves 4
What you will need…
For the Spicy Vegan Mayo
🍃 1 cup vegan Mayo
🍃 2 tpsp ketchup
🍃 1-2 tbsp hot sauce
🍃 Squeeze of 1/4 of a lemon
🍃Stir well and place in fridge
For the Pasta Salad
🍃 8 oz cooked pasta drizzled with olive oil then chilled in the fridge
🍃 2 cups cooked, cooled, and minced cauliflower (simply steamed or boiled then seasoned with salt and garlic powder)
🍃 1 cup cooked Fava Beans (or any white bean)
🍃 3/4 cup sliced Black Olives
🍃 2 tbsp fresh herbs (I used parsley, oregano, & thyme)
🍃 Pinch of salt & pepper
What to do…
🍃 Make the Spicy Mayo and place in fridge while you cook your pasta
🍃 Once your pasta is chilled pour it into a large bowl
🍃 Add all of the veggies and beans
🍃 Season with Salt & Pepper and mix well
🍃 Slowly add Spicy Mayo until everything is well coated (I had 1 tbsp leftover)
🍃 Taste for seasoning
🍃 Place in fridge for at least 1 hour
🍃 Top with fresh herbs and enjoy
Serves 3-4
What you will need…
🍃 1/2 block Firm Tofu (drained)
🍃 Juice of 1 lemon
🍃 1 tbsp Apple Cider Vinegar
What to do…
🍃 Add all ingredients to a blender
🍃 Pulse until it looks like Sour Cream
🍃 Refrigerate for at least 30 minutes
🍃This recipe is for a thick Sour Cream. Want it softer? Use 1 block silken tofu with 1/4 block medium or firm tofuand add your liquid Ingredients very slowly.
What you will need…
🍃 4 cups of raw peanuts
🍃 Red Pepper Flakes
🍃 Chili Oil
🍃 Hot Sauce
🍃 2 cloves minced garlic
What to do…
🍃 Rinse the dirt off of the peanuts
🍃 Place 4 cups of peanuts in the crockpot.
🍃 Completely cover with water. (About 2 inches above the nuts)
🍃 Then add 2 tbsp sea salt, 2 cloves of minced garlic, 2 tbsp crushed red pepper flakes, 2 tbsp chili oil, and 3 splashes of hot sauce.
🍃 Cooked on high for 12 hours.
🍃 The nut inside should be so soft it is almost mushy
🍃 Taste and adjust seasoning as needed
Serves 3-4
What you will need…
🍃 1 medium sized pumpkin.
(Whatever cool edible heirloom you can find at your local farmer’s market or stand.) Or the Caribbean variety
🍃 1 1/2 cups soaked and drained cashews
🍃 Water or veggie broth
🍃 Fresh herbs for garnish
🍃 Italian seasoning, garlic powder, and Sea Salt
*You can soak roasted unsalted cashews overnight then rinse and drain. Or that day pour boiling water on them and cover for 30 minutes. Then rinse and drain.
What to do…
🍃 Preheat oven to 400 degrees.
🍃 Carefully slice pumpkin in half.
🍃 Remove all seeds. You can remove all the pulp, dry them in towels, and roast them or save in a jar to grow in your garden.)
🍃 Place on parchment lined baking sheet skin side up. But first season with salt and fresh thyme or dried sage. The pumpkin will release a lot of liquid so no need to grease the pan.
🍃 Bake for around 1 hour. Give or take depending on the size of your pumpkin.
So check it here and there. Should be browned and very fork tender.
🍃 Allow your pumpkin to cool.
🍃 Once no longer hot scoop the pumpkin flesh into a blender with all other ingredients except the broth.
🍃 Blend until smooth adding the broth in very small amounts until it is creamy and slightly thin not watery.
🍃 Bring a stockpot to medium low heat.
🍃 Add your sauce to warm it up will take around 10 minutes)
🍃 During that time you can prepare some pasta. llove penne with this one.
🍃 Once the sauce is warm remove from heat, taste for seasoning and pour over your penne.
🍃 Garnish with fresh herbs and enjoy!
Serves 2-3
What you will need…
🍃 1 head organic cauliflower (rinse, remove stem & any brown pieces then chop)
🍃 6 oz macaroni (I used medium shells)
🍃 2 tosp vegan butter
🍃 2 tbsp flour
🍃 1/2 bag followyourheart Cheddar style shreds
🍃 1/2 bag violife foods Mozzarella style shreds
🍃 2 tbsp miyokoscreamery plain cream cheese
🍃 1 cup unsweetened plant milk
🍃 1 cup reserved pasta water
🍃 2 tbsp Nutritional Yeast
🍃 Garlic powder, onion powder, sea salt, and dried oregano
What to do…
🍃 Roast cauliflower at 425 degrees for 35 minutes (Season with garlic powder, onion powder, sea salt, and dried oregano) Drizzle a little olive oil on top
🍃 While it cooks make the macaroni then drain and drizzle with olive oil to prevent sticking. *I don’t rinse my pasta so the starchiness stays.
🍃 Bring a large stockpot to medium heat and add butter and flour to create a roux
🍃 Add cheese in small amounts at a time and melt it while stirring well
🍃 Loosen with reserved pasta water until desired consistency
🍃 Lower heat
🍃 Add most of the cauliflower to a blender (reserving some for the top)
🍃 Add nutritional yeast, cream cheese, milk, garlic powder, sea salt, to blender and puree. Adding water in small amounts as needed until desired consistency.
🍃 Slightly raise heat on stockpot and slowly add the blender mixture until it looked like a cheese sauce.
🍃 Once warm stir in macaroni
🍃 Taste for seasonings and probably add more nutritional yeast
🍃 Transfer to a bowl and top with roasted cauliflower and buffalo or hot sauce
What you will need…
🍃 1 package of baby Bella’s (dirt removed with kitchen towel) chopped and sautéed with 1 small diced onion and olive oil
🍃 1 cup uncooked barley
🍃 2 cups uncooked brown lentils
🍃 1 veggie bouillon cube
🍃 2 cloves of garlic minced
🍃 Generous amount of garlic powder, onion powder, fresh or dried tyme, little oregano
🍃 6 cups of water
🍃 Sea Salt to taste
What to do…
🍃 Prepare your mushrooms
🍃 Throw all of your ingredients into crockpot
🍃 Stir well, breaking and mixing in your veggie bouillon cube
🍃 Include your other seasonings but don’t go too crazy because you can taste and adjust at the end
🍃 Cook on high for 4 hours.
The added texture from the barley completed this lentil soup for me. Have to love a warming delicious soup full of protein and fiber. Top with vegan sour cream for extra fun!
Buffalo Cauliflower Wings
- 1 head of cauliflower
- Flour (All purpose or chickpea)
- Non dairy milk (I used Oat)
- Vegan butter (if doing buffalo style)
- Franks red hot or bbq sauce
- Vegan chicken seasoning
Place head of cauliflower in a large pot of boiling water for around ten minutes.
Prepare two dipping bowls.
One with flour seasoned with vegan chicken seasoning and one with one tablespoon flour and slowly stir in milk to create a thin batter.
Carefully remove the cauliflower from water using tongs and remove stems and rinse with cold water.
Once cool enough to handle dry with a kitchen towel and slice into wing like segments.
Dip each cauliflower into dry bowl then wet, and then dry again.
Once all are coated fry or place in an air fryer at 360 degrees for 12 minutes.
If making a buffalo sauce melt 1/2 stick of vegan butter on stove top and add hot sauce.
When wings are cooked and crispy toss them into sauce and enjoy!
What you will need…
🍃 28oz cooked chickpeas
🍃 3/4-1 cup vegan mayo
🍃 1 tbsp chopped pickles
🍃 Splash of pickle juice
🍃 1/4 yellow onion chopped
🍃 1/2 toasted Nori Seaweed sheet minced
🍃 Onion powder, dill weed, celery salt, ground black pepper, salt to taste
What to do…
🍃 Drain chickpeas and transfer to a large container (that has a lid)
🍃 Use a potato masher to mash them. Took about ten minutes to break most of them down but it was worth it. (If you start to get annoyed remember you will have more mash time with the fork in a minute)
🍃 Add everything but the wet ingredients and stir while breaking up the last of the stubborn chickpeas.
🍃 About 1 tsp of each seasoning (a little less on the dill) and 2 grinds of black pepper.
🍃 Stir in the mayo and pickle juice until desired consistency.
🍃 Taste for seasoning
🍃 The longer in the fridge the better. But this one tasted great after 1 1/12 hours.
What you will need…
🍃 1/2 cup soaked and drained roasted cashew pieces
🍃 1 small yellow onion
🍃 1 medium shallot
🍃 1/2 cup vegan sour cream
🍃 1 tbsp soy sauce
🍃 1 tbsp agave
🍃 1/2 tbsp apple cider vinegar
🍃 Generous amounts onion powder, little garlic powder, sea salt to taste, and 2 tbsp nutritional yeast
What to do…
🍃 To caramelize the onions I sliced them all very thin and cook them in a cast iron skillet on medium heat (no oil at all)
🍃 Watch them and stir with metal tongs. They are done when browned & very soft. (Takes about 25 mins)
🍃 Throw into blender the cashews, nutritional yeast, agave, and seasonings with a small splash of water at a time. (Just to get everything going. You want it to remain thick)
🍃 Pulse until well incorporated but still thick
🍃 Pour sour cream into a bowl along with remaining ingredients and a little more onion powder.
🍃 Stir well
🍃 Slowly pour my blender mix into my sour cream bowl until it looks like a dip
🍃 Stir in 1/4 of the onion mixture reserving some for the top
🍃 Chill in fridge for at least 1 hour
🍃 Serve with potato chips and top with reserved caramelizad onions
Serves 3
What you will need…
🍃 4 potatoes (a mix of russet and white) 3 for the mashed potatoes and 1 for the filling
🍃 1 carrot sliced into small discs
🍃 1/2 large yellow onion chopped
🍃 2 large mushrooms chopped or 6 baby Bella’s
🍃 1 cup of dry brown lentils
🍃 1 veggie bouillon cube
🍃 Olive Oil
🍃 Splash of sherry or veggie broth
🍃 1 tbsp flour
🍃 1 tbsp Nutritional Yeast
🍃 Season with fresh thyme, garlic powder, small amount of Cajun seasoning
🍃 For the mashed potatoes I used 1 1/2 tbsp vegan butter and 3/4 cup homemade unsweetened almond milk.
🍃 Optional Vegan cheddar shreds for top.
What to do…
🍃 Bring a large deep sauce pan to medium heat
🍃 Add oil then one par boiled and chopped potato and sliced carrot
🍃 After 5 minutes toss in chopped mushrooms and a small handful of fresh thyme
🍃 Once soft add flour and then a splash of sherry or broth to loosen
🍃 Add lentils, veggie bouillon cube, and the remaining seasonings Stir and add water until the lentils are completely covered in water.
🍃 Put a lid loosely on and lower heat and let it cook for around 40 minutes. Until lentils are cooked.
🍃 Prepare mashed potatoes by mashing your warm potatoes with vegan butter and small amounts of unsweetened non dairy milk until desired consistency. Season with garlic powder, and salt & pepper
🍃 Once lentils are cooked and soft taste for seasoning and pour into three individual baking dishes (3/4 way)
🍃 Spread mashed potatoes on top
🍃 Spray with oil, top with nutritional yeast and cheeze
🍃 Bake at 425 degrees for 12-15 minutes
What you will need…
🍃 2 cups cooked and cooled pumpkin (seasoned with sage, little cumin, sea salt, and garlic powder)
🍃 1/2 cup soaked snd drained roasted cashews
🍃 2 tbsp nutritional yeast
🍃 2 tbsp vegan sour cream
🍃 1/2 cup almond milk
🍃 1 1/2 tbsp tapioca flour (or corn starch)
🍃 2 tbsp tahini paste
🍃 1 1/2 cup cooked chickpeas (drained)
🍃 1/2 cup agave syrup (or more or less to taste
🍃 1 tsp organic pumpkin spice seasoning
🍃 Sea Salt to taste
What to do…
🍃 Blend everything on purée until very well mixed.
🍃 Add the liquids in very small amounts at a time to ensure the correct consistency
🍃 Taste for seasoning and maybe add more salt and agave give it another blend and it should taste amazing. Serve with crackers and apple slices
Vegan Wanderland 