Brussels Sprouts Caesar

Roasted Brussels Sprouts with Caesar Salad – oh yeah!

  • 2 cloves garlic
  • 3/4 c cashews, soaked in hot water for 20 min
  • 3/4 c c water
  • 1 pitted medjool date
  • 4 tbsp nutritional yeast
  • Zest and juice of one lemon
  • 1 tbsp Apple cider vinegar
  • 1 tsp pepper
  • 1 tsp Dijon

Combine in a food processor until smooth and chill.

The Parm

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

Pulse in a food processor until it is like fine crumbs.

Brussels Sprouts

  • 2 tbsp olive oil
  • 2 lbs Brussels sprouts, halved
  • Salt and pepper
  • 2 tbsp capers, drained
  • 1 c coconut bacon
  • 1/4 c “The Parm”
  • Lemon wedges

Preheat oven to 400.

Toss the Brussels Spouts with olive oil, salt and pepper and roast for 30 – 40 minutes until they start to brown, stirring a few times.

Toss with dressing and sprinkle with The Parm and coconut bacon.

Serves 4.

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.

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.

Butternut Squash Chili

It does not get easier than this Chili! It’s vegan too!

  • 14 oz diced tomatoes
  • 14 oz tomato sauce
  • 1 c veggie broth
  • 4 cloves garlic, minced
  • 1 – 2 chipotle chilies, chopped
  • 2 tbsp Adobo sauce
  • 1 tsp ancho chili powder
  • 1 tbsp cumin
  • 1/2 tsp salt
  • Pepper
  • 4 c cubed butternut squash
  • 1 can black beans, rinsed
  • 12 – 16 oz frozen corn
  • 1 tbsp lime juice

Toppings:

  • 1 avocado, sliced
  • 1/ c chopped green onions
  • Chopped cilantro
  • Vegan Cashew Creme

Place all chili ingredients in a slow cooker, stir well and cook on low for 6 – 8 hours.

Serves with toppings.

Serves 6 – 8.

Walnut Tacos

Vegan tacos that are so quick and easy you won’t believe it!

  • 1.5 cups de-shelled walnuts
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp soy sauce or coconut aminos
  • 8 Taco shells 

Toppings

  • 1 head romaine, chopped
  • 1 bunch of green onions chopped
  • 1 avocado, sliced

LIME CASHEW SOUR CREAM

  • 1 C cashews soaked at least 10 mins in boiling water
  • 1/3 c water
  • 2 Tbsp lime juice
  • 1 Tbsp Apple cider vinegar
  • Pinch of salt
  • Place walnuts to a food processor and process until mixture is kind of “meaty” and add seasonings and pulse to mix.
  • Fill taco shells with walnut mixture and top with toppings of choice
  • To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency
  • Top tacos with sour cream and enjoy!
  • Makes 8 tacos.
  • Gnocchi Soup

    This is from the latest Skinny Taste Book with a few modifications to make it vegan.

    • 1 tsp oil
    • 1 onion , diced
    • 2/3 c celery, diced
    • 2/3 c carrot, diced
    • 1 clove garlic, minced
    • 1 lb vegan or reg Italian sausage, broken up
    • Salt and pepper
    • 1/4 c dry white wine
    • 1/2 c nut or cow milk
    • 1/4 tsp nutmeg
    • 1 28 oz can crushed tomatoes
    • 1 bay leaf
    • 1/4 c basil, chopped
    • Grated vegan or Parmesan cheese
    • 1 lb dried gnocchi

    In a multi cooker, start on sauté, add oil, onions, celery, carrots and garlic, cook until soft. Add sausage and brown, breaking up into small pieces. Add wine and cook to reduce. Stir in milk, gnocchi, nutmeg, tomatoes, bay leaf and 1/2 c water

    Seal and cook on high pressure for 6 minutes. If it is thin, reduce for 10 min. Remove bay leaf.

    Serve with basil and cheese.

    Serves 6 – 8.

    Lentil Balls in Masala Sauce

    So on this one I cheated and got a bottle of sauce from the store. The meatballs are a little wet, so I baked them and they turned out wonderful! Use a spoon to peel the ginger – it goes super quick. One thing to note- it takes 3/4 c chilled rice – so make sure you have that before you start 🙂

    • 1/2 red onion, chopped
    • 3 cloves garlic
    • 1 knob of ginger, peeled
    • 1/3 c raw walnuts
    • 4 tbsp cilantro leaves
    • 3/4 tsp salt
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp garlic powder
    • 1/2 tsp cayenne
    • 1/2 tsp Garam Masala
    • 3/4 cooked chilled rice
    • 1 1/2 c cooked lentils
    • 1 tsp lime juice
    • 1 tsp oil
    • 1 flax egg (1 tbsp flax meal & 3 tbsp water)
    • 3 tbsp bread crumbs
    • Masala sauce – 2 cups

    Preheat oven to 375. Spray a pay with olive oil.

    Add all ingredients except sauce to a food processor and pulse to combine. Chill for at least 15 minutes.

    Use a cookie scoop and form into 1 tbsp balls. Place on baking sheet and spray. Bake for 25 minute until crispy on the outside.

    Warm the sauce while the balls bake.

    Divide the sauce among bowls and place the balls on top.

    Serves 4.