Baby Kale and King Trumpet Stir Fry

This is so yummy and quick!

  • 2 tsp oyster sauce, plus more to taste
  • 1 tsp fish sauce or Coconut Aminos
  • 4 tsp neutral oil
  • 1 1/2 tsp red chili pepper
  • 1 1/2 tbsp finely chopped garlic, divided
  • 2 tsp water
  • 1 tsp cornstarch
  • 2 (5-ounce) packages baby kale
  • 8 oz king Trumpet mushrooms, sliced thin
  • Black pepper

Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.

Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.

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Veggie Chili

This vegan chili is so good and chock full of veggies!

  • 2 tbsp cumin
  • 2 tbsp olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 2 jalapeños, chopped fine
  • 2 tbsp chili powder
  • 1 tempeh bar, crumbled
  • 1 zucchini, diced
  • 1 sweet potato diced
  • 2 15 oz cans black beans, rinsed
  • 1 28 oz can crushed tomatoes
  • 2 c water
  • Salt and pepper
  • 1 diced avocado
  • 1 bunch green onions, chopped
  • 1/2 c shredded vegan cheese

In a large pot heat oil over medium heat. Add onions, garlic and jalapeños and cook until onion is soft.

Add the spices, Zuks and potato and cook for 3 – 4 minutes. Add beans, tomatoes and water and bring to a boil, then simmer for 30 minutes.

Serve topped with avocado, onions and cheese.

Serves 8.

Chickpea Crepes with Mushrooms

This recipe is from crazy sexy kitchen it is wonderful and gluten free!

Artichoke Aioli

  • 1 c raw cashews, soaked for 4 hours
  • 1/8 – 1/4 c water
  • 3 tbsp lemon juice
  • 1/4 c artichoke hearts + 1 tbsp marinade
  • 2 tbsp tarragon
  • 2 tbsp parsley
  • 1 1/2 tbsp shallot
  • Salt and pepper

Chickpea Crepes

  • 1 1/2 c water
  • 1/2 c olive oil
  • Salt and pepper
  • 1 1/3 c chickpea flour
  • 2 tbsp rosemary

Mushrooms

  • 2 tbsp vegan butter
  • 1 1/2 c mixed mushrooms, chopped
  • 2 tbsp chives

Tomatoes

  • 8 oz cherry tomatoes
  • Olive oil spray
  • Salt and pepper

For artichoke Aioli: Combine all ingredients in a high spread blender until smooth, add more water if needed.

Chill.

Crepes: Combine all ingredients until smooth. Heat a griddle over medium, spray with olive oil. Ladle 3/4 c on the mixture and spread to a thin circle, cook 3 – 4 minutes per side. Repeat.

Tomatoes: Toss tomatoes with other ingredients and roast at 425 for 10 – 15 minutes until they start to crack.

Mushrooms: heat a pan over medium heat, melt butter and add remaining ingredients and sauté for 10 minutes until they have release their moisture and the pan Is almost dry.

Divide the mushrooms and tomatoes among the crepes and top with Aioli.

Serves 4 – 6.

Veggie Everything Bagel

These are great – chock full of veggies – if your going low carb – you can just name your next kid Chris – your welcome!

  • TJs everything bagel seasoning
  • 5 1/2 c cauliflower
  • 2 eggs or 2 tbsp flax meal in 6 tbsp water
  • 1/4 c almond flour
  • 1/4 c tapioca or arrow root powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion salt

Preheat oven to 400. Line baking sheets with parchment paper.

Put cauliflower in a food processor and pulse until the consistency of rice. Add remaining ingredients and pulse to combine. Add a little water if it’s too stiff – you want a thick dough consistency.

Take a 1/2 c and shape into a circle in your palms – poke a hole to make a bagel shape if you wish. Sprinkle with everything bagel seasoning.

Bake for 30 minutes until browned. Let cool and freeze of keep in fridge. Toast in the toaster when ready to eat.

Makes 10 – 12.

Mushroom Pasta

This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.

The Sauce:

  • 1 1/2 c raw cashews soaked in hot water for 20 min
  • 1 c water
  • 1 tsp Apple cider vinegar
  • 2 tbsp lemon juice

Place in a blender and blend until smooth

The Parm:

  • 2/3 c raw cashews, almonds or pistachios
  • 1/4 c nutritional yeast
  • 1 tsp salt

Pulse in a food processor until it resembles fine meal.

The Pasta:

  • 6 oz pasta
  • 1 onion, sliced thin
  • 2 tbsp olive oil
  • 2 portobellos, sliced thin
  • 10 oz cremini mushrooms, sliced thin
  • 4 cloves garlic, minced
  • Salt and pepper
  • 1/2 c dry white wine or stock
  • 1/4 c chopped basil
  • 1 tsp dried parsley
  • 4 c baby spinach
  • 1/4 c the parm

Cook pasta according to package.

Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.

Add pasta and stir to coat, cook for 2 minutes.

Serve with The Parm.

Serves 4.

Skillet Taco

This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

  • 1 tbsp oil
  • 1 onion, sliced thin
  • 3 bell peppers, diced
  • 1 lb vegan or ground meat of choice
  • 1 packet Taco seasoning
  • 1 14oz can fire roasted tomatoes with chilies
  • 1 c frozen corn
  • 1 can black beans, rinsed
  • Vegan shredded cheese
  • 1 avocado, diced
  • 3 green onions, chopped
  • Black olives, sliced

Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

Scoop into bowls and top with cheese, avocado, green onions and olives.

Serves 4 – 6.