Lemony Green Beans

These are so good! The vegan parm is so wonderful!

  • 2 lbs green beans
  • 2 tsp olive oil
  • 1 shallot, minced
  • Zest and juice of one lemon
  • Salt and pepper
  • 1/4 c parm cheese

Parm Cheese:

  • 2/3 c raw cashews
  • 1/4 c nutritional yeast
  • 1 tsp salt

Combine in a food processor and processes until a fine crumb.

Preheat oven to 425.

Toss beans with oil and spread on a baking sheet. Cook for 20 – 30 minutes until cooked through abs starting to brown.

Toss with lemon zest and juice and top with the parm.

Serves 6.

BBQ Pineapple Pizza

This is such a yummy vegan pizza! It does take a bit of work – so plan ahead! Next time I might grill the tofu then brush with BBQ sauce.

  • 14 oz tofu, drained and patted dry, cut into 1 inch cubes
  • 2 c BBQ Sauce
  • Olive oil
  • 2 onions, sliced thin
  • Salt and pepper
  • 1 pizza dough
  • 1 c diced pineapple
  • Jalapeño slices
  • Vegan mozzarella cheese
  • 1/4 c cilantro, chopped

Preheat oven to 325. Toss tofu with 1 c BBQ sauce and bake for 45 minutes, tossing a couple times.

Turn up oven to 450.

In a large skillet heat 2 tbsp olive oil, add onions and cook over medium heat and cook until caramelized. Set aside.

Roll out dough. Top with BBQ sauce, pineapple, onions, pineapple, jalapeños and cheese.

Bake 15 – 20 minutes until crust is crispy and cheese is melted.

Serves 4.

Black Bean Cakes with Salsa

These little vegan patties are so wonderful!

  • 4 tbsp olive oil
  • 1 onion, chopped
  • 15 oz black beans, rinsed
  • 1/2 c diced carrots
  • 1/2 c cornmeal
  • 1/2 c bread crumbs
  • 1 tbsp chili powder
  • 1 tsp sea salt
  • 1/2 c cilantro, chopped
  • 1/4 c water
  • 1 head romaine, chopped
  • 1 avocado, chopped
  • Pineapple or salsa of your choice

Heat oil in a medium skillet, cook onions and cook until softened, about 20 minutes.

Add beans, carrots, cornmeal, bread crumbs, chili powder, cilantro, and water to a food processor, pulse to mash, add a little more water if too dry.

Scoop 1/4 c mixture and form into patty, cook over medium heat for 5 minutes per side until lightly brown.

Serve on romaine, with avocado and salsa.

Serves 4 – 6.

Peppers and Vegan Sausage

This dish is perfect for a quick weeknight meal! If your not vegan use an Italian sausage.

  • 2 vegan sausages, sliced into chunks
  • 4 peppers, sliced thin
  • 1 onion sliced thin
  • Olive oil
  • 2 tbsp olive oil

Heat olive oil in a pan over medium heat. Add sausage and cook until browned, add peppers and onions and sauté until soft. Sly and pepper to taste and stir in parsley.

Serves 2 – 4.

Cauliflower Gratin

This is such a yummy veggie dish – it takes about 45 min to bake, with a total time of about 1 hour – so it may not work for a crazy weeknight.

  • 1 head cauliflower, broken into florets
  • 28 oz can diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 tsp thyme
  • 2 tbsp olive oil
  • 4 tbsp pine nuts
  • 16 Kalamata olives, halved & pitted
  • Salt and pepper
  • 3-4 tbsp nut milk
  • 6 oz feta
  • 1/4 c bread crumbs

Preheat oven to 375. Spray a casserole bowl with olive oil.

Steam cauliflower until just tender.

Toss tomatoes, garlic, olives, thyme, salt and 1 tbsp oil in a large bowl, toss with cauliflower and place in casserole.

Pulse milk and cheese in a food processor until blended but a little chunky. Spread over cauliflower.

Toss together bread crumbs, pine nuts and 1 tbsp of oil and spread over cauliflower and bake for 45 minutes.

Serves 4 – 6.

Garlic Soup with Spinach

This soup is so yummy and it’s vegan!

  • 6 c water
  • 6 cloves garlic, minced
  • 1 bay leaf
  • 1 sprig of sage and thyme
  • Salt an pepper
  • 4 oz shiitake mushrooms, sliced thin
  • 8 oz spinach
  • Croutons

Combine water, garlic, bay leaf, herbs and salt in a large pot and bring to a boil. Reduce to simmer, cover and simmer for 20 minutes. Remove the bay leaf, stir in mushrooms and spinach and cook for 5 minutes on low heat.

Serve with croutons.

Serves 4 – 6.

Tomato Tortilla Soup

This is from Skinny Taste perfect for a chilly fall night!

  • 1 tbsp olive oil
  • 1 c celery finely chopped
  • 1 c carrot finely chopped
  • 1 c onion finely chopped
  • 4 c veggie broth
  • 1 1/2 c milk or nut milk
  • 28 oz can crushed tomatoes
  • 1/4 c chopped basil
  • 2 bay leaves
  • 1 package fresh tortellini
  • 1/3 c Parmesan cheese
  • Salt and pepper
  • 4 c baby spinach

Use sauté function on electronic heat oil and cook onion, carrots and carrots until soft. Add broth, milk, tomatoes, basil and bay leaves.

Seal and cook on high pressure for 20 minutes. Use quick release and open pressure cooker. Discard bay leaf and purée soup with an immersion blender.

Turn on sauté and bring to boil, stir in pasta, cheese and salt and pepper. Add pasta and cook 5 – 7 minutes, add spinach and cook for 2 minutes.

Serves 8.