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.
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.
I used real butter for this, you could use vegan butter to make it vegan. I reduced the pasta to 2 oz and added spaghetti squash so good! I like to roast spaghetti squash in advance and freeze for quick and easy meals.
- 1/2 roasted spaghetti squash, shredded
- 2 oz pasta
- 3 – 4 tbsp butter or vegan butter
- 3 tbsp olive oil
- 2 – 4 tbsp fresh ground pepper
- 1/2 c vegan or grated Parmesan
- 1/4 c pasta water
Cook pasta according to package.
Add pepper to a large pan and toast over medium heat for 1 – 2 minutes. Add butter and oil and cook 2 minutes. Stir in spaghetti squash and cook till heated through, about 5 minutes. Add pasta and pasta water, stir to coat. Stir in cheese.
Divide amping bowls and top with a little more cheese.
This one is from Plenty by Ottolenghi! It’s so good!
- 1/2 tsp fennel seed, toasted and crushed
- Zest of 1 lemon
- 1 bunch of basil leaves, shredded
- 2 tbsp chopped oregano
- 2 tsp olive oil, the best you got
- 2 tsp grapeseed oil
- 1 clove garlic, crushed
- 1/2 tsp course salt
- Black pepper
- 8 oz buffalo mozzarella
- 2 rope tomatoes, quartered
Combine marinade ingredients in a small bowl.
Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.
Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.
Serves 4 as a starter.
This is from Ottolenghi – and it is amazing! This is vegetarian and so good!
- 2 tbsp olive oil
- 3 c mushrooms, your choice
- 1/4 c white wine
- 1 bay leaf
- 3 thyme sprigs, leaves picked & chopped
- 6 oz cream fraiche
- Grated zest of one lemon
- 1 garlic clove, minced
- 3 tbsp chopped parsley
- 1 c panko breadcrumbs
- 8 oz broccolini
- 10 oz pasta
- Salt and black pepper
Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).
Cook the pasta according to the package.
Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.
In a bowl, mix the lemon zest, garlic and parsley
Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.
Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.
To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.
This recipe for tacos literally came from what I had on the shelf! These are vegan if you use vegan cheese.
- 1 can fire roasted tomatoes
- 1 can black beans, drained
- 1 can fire roasted chilies
- Sliced avocado
- Sliced red onion
- Cheese of choose
- Tortillas, warmed
- Hot sauce
In a medium pot, combine tomatoes, beans and chilies and cook over medium heat for 15 – 20 minutes, until it thickens – mashing the beans a little.
Scoop into tortillas and top with remaining ingredients.
This is a riff of a recipe I found in the NYT. If you are vegan leave swap out vegan mozzarella and vegan yogurt. Melt the mozzarella on the eggplant in the broiler for a minute or two.
- 3 small or 2 medium Italian eggplant
- Kosher salt
- ½ cup plain, full-fat Greek yogurt
- Juice of 1/2 lemon, plus more for serving
- 4 garlic cloves, minced
- Olive oil
- 1 bunch of mint
- Black pepper
- ⅔ cup roughly chopped almonds, toasted
- 3 tablespoons red-wine vinegar
- 1 Fresno or Serrano pepper, minced
- 8 ounces halloumi cheese, sliced
- Pita bread, for serving
Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.
In a medium bowl, mix the yogurt with the lemon juice, 2 garlic clove, 1 tsp olive oil and 1 tbsp of the torn mint. Season with salt and pepper to taste and set aside.
Place the nuts in medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.
Heat a grill over high heat and spray with olive oil. Cook the eggplant and cheese about 3 -4 min pee side until nicely charred.
To serve, spread some on the yogurt mixture on a plate, top with eggplant and cheese and drill with almond salsa.