These vegan tacos are amazing and perfect for a weeknight dinner!
- 1/3 c wing sauce
- 2 1/2 c drained, rinsed Chickpeas
- 1 recipe vegan ranch
- Olive oil
- 2 peppers, sliced thin
- 1 onion, sliced thin
- 8 oz baby spinach
- Sliced avocado
Place Chickpeas and wing sauce in a small pan over medium heat and bring to a simmer.
In a large pan, heat some oil and cook the peppers and onion until soft over medium heat. Add the spinach and cook till wilted.
Warm the tortillas.
Divide the pepper mixture amount tortillas, top with Chickpeas, ranch and avocado.
This vegetarian version of oysters Rockefeller is out of this world!! I was not sure if you could substitute nut milk in a béchamel sauce, so this dish is not vegetarian. I served it on toasted sourdough – so good! It comes together pretty quickly so it is doable on a weeknight.
- 3 tbsp butter or vegan butter
- 1 tbsp olive oil (more for drizzling)
- 1 lb oyster mushrooms, broken into pieces if they are large12 large
- salt and pepper
- 1/4 c shallot, minced
- 3 cloves garlic, minced
- splash of Pernod
- 1 tbsp vermouth
- 1 tbsp flour
- 1/2 c whole milk
- 8 oz fresh spinach
- 1/2 c parmesan, grated
- 1/4 c bread crumbs
- 1/4 c chopped parley
- lemon slices
- 4 pieces of toasted bread
In a 12-inch frying pan over medium heat, melt 1 tbsp butter and olive oil. Once the oil has come up to temperature, sear the mushroom caps until lightly browned on both sides, season with salt and pepper. Remove from pan.
Add 1/2 tbsp of butter to the pan, stir in shallot and garlic. Cook for a few minutes until softened. Add the Pernod and vermouth to the pan. Once the alcohol has evaporated, remove the shallot and garlic mixture, and set aside in a separate bowl.
Melt the remaining butter in the pan. Add the flour and it starts to brown a little. Whisk in the milk making sure there are no lumps. Once the mixture starts to thicken, add the spinach and the garlic and shallot mixture, cook until spinach starts to wilt.
Mix the parmesan, parley and breadcrumbs together
Turn your oven on medium broil.
Grab a 8×8 baking dish, spread the spinach mixture on the bottom, top with mushrooms and breadcrumbs.
Broil for 3 – 4 minutes or until browned.
Spread on toast and serve.
Serve with lemon slices.
This is such an easy risotto recipe – if your vegan just leave out the cheese.
- 1 tbsp olive oil
- 1 onion sliced thin
- 1 c arborio rice
- 2 c veggie broth
- 4 c spinach
- 10 Spears Asparagus, cut unit 1/2 inch pieces
- 1/4 tsp nutmeg
- 1/2 c grated Parmesan
Preheat oven to 400.
In a medium pot heat oil over medium heat, add onions and cook until soft. Add rice and stir to coat. Add remaining ingredients and bring to a simmer, stirring a few times.
Pour into a soufflé dish, cover and make for 35 – 40 min until all the liquid is absorbed. Top with a little more parm and serve.
This recipe is so a one pan wonder and it tastes amazing. Be sure to take your eggs out before they are fully set as they will continue to cook.
- 2 leeks, sliced thin
- 2 jalapeños, minced
- 2 cloves garlic minced
- 2 tbsp butter
- 12 oz spinach
- 4 oz feta, crumbled
- 2 c cilantro, chopped
- 4 eggs
- Aleppo pepper
- Hot sauce
Preheat oven to 375.
Melt butter in a 10 inch oven proof skillet. Add leeks, garlic and peppers and cook u til soft over medium heat. Stir in spinach and cilantro, cook until wilted, stir in feta. Break eggs into the spinach and bake for about 7 minutes. Season with salt and Aleppo.
This is a yummy and healthy all in one dinner. It is a bit of work but well worth it.
- 2 c brown rice, cooked
- 12 oz spinach, lightly streamed
- 2 avocados, halved and sliced thin
- Pickled ginger
- Toasted sesame seeds
- 1 onion, halved
- 1 carrot, chopped into 4 pieces
- 1 celery stalk, cut into 4 pieces
- 1 bunch of parley, chopped
- 1 bay leaf
- 1 Arbol Chile
- 2 lemons halved
- 1 lb skin on salmon
Combine all ingredients except lemon and salmon in a large pot with 6 cups of water, bring to a boil then simmer for 20 minutes.
Lay salmon in skin side down, add lemons and cook simmering for 8 – 12 minutes. Remove from skillet, allow to cool remove skin.
- 1/4 c sweet miso paste
- 1/4 c rice vinegar
- 2 tbsp mirin
- 1 tsp soy sauce
- 1/2 tsp salt
Whisk to combine.
To assemble bowls. Divide rice, spinach and avocado among plates, drizzle with miso. Top with salmon and sprinkle with sesame and furikake.
Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!
- 4 oz diced Pancetta
- 16 oz wild mushrooms, chopped
- 2 cloves garlic minced
- 3 1/2 c chicken stock
- 1 1/2 c arborio rice
- 1 tsp salt
- 1/4 c white wine
- 8 oz spinach
- 1 tbsp lemon juice
- Grated Parmesan cheese
Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.
Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.
Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.
2 cup corn, frozen is fine
1 c four
1/4 c cilantro, chopped
1 tsp cumin
2 tsp baking powder
4 oz baby spinach
1/4 c sun dried tomatoes in oil
12 slices proscuitto
Place corn in a food processor with eggs, flour, cilantro, cumin, baking powder and salt. Pulse to combine.
Heat a griddle over medium heat and cook 1/4 c pancakes 3 min on each side.
Toss spinach, tomatoes and a little oil in a bowl. Place on top pancakes and drape with proscuitto.