One of my favorite dinner sides are these smashed potatoes and I love dipping them in an herby ranch style dressing.
Serves: 4 Time: 45 min Ingredients: 12 ounces baby Yukon gold potatoes 3 Tbs olive oil Salt and pepper Cayenne Directions: 1. Fill a large saucepan with potatoes and water, ensuring water is at least 1 inch above potatoes. Add a dash of salt and heat over high heat. Continue boiling for about 20 minutes. Potatoes should be fork tender 2. Preheat oven to 425 3. Drain potatoes in colander and let them cook about 5 minutes 4. Grease a sheet pan with olive oil and arrange potatoes on sheet, use a fork or potato masher to smash each potato about 1/4-1/2 inch thick, drizzle olive oil, add salt/pepper and a small amount of cayenne. Bake for 25 minutes until browned This is a great base recipe, feel free to season with any and all herbs and seasonings. Serve with a dipping sauce like ranch or simply as a side with your dinner🤩
30 minutes or less and #vegan Time: 30 min Serves: 6 Ingredients: 1 package @eatbanza pasta 1 package firm tofu, pressed 1 clove garlic, minced 1 Tbs olive oil 3 Tbs nutritional yeast 1 tsp oregano Juice of 1/2 lemon Salt and pepper A pinch of brown sugar or honey if not vegan Jar of @carfagnasmarket original pasta sauce 1/4 Parmesan cheese (if vegan use follow your heart parm) and a little more Directions: 1. Preheat oven to 375 and while it’s preheating cook pasta al dente by directions on box 2. At the same time add tofu, garlic, olive oil, nutritional yeast, lemon juice, salt/pepper, sugar/honey, and oregano to a food processor and blend until smooth (this is your vegan ricotta!) 3. Once the pasta has been drained and rinsed, add about 1 cup of ricotta mixture, 1/4 cup cheese, and 1.5 cups of pasta sauce to a mixing bowl, and combine, next add pasta and toss to coat 4. Next it’s time for layering. Add 1/2 the pasta mixture to 9×13 greased pan, dollop half the leftover ricotta, then cover with remaining pasta. Cover that with leftover pasta sauce, dollop the top of ricotta and dust with cheese. 5. Bake for 25 minutes, uncovered. Then serve!
So good you’ll eat a whole pizza in one sitting Serves: 12 Time: 1h15 if you make the dough, 30 min if you buy dough Ingredients: Pizza dough 1 cup water, heated to 110 degrees 1 Tbs olive oil 1 Tbs sugar 1 packet red star active dry yeast 2 cups whole wheat flour 3/4 cup all purpose flour 1/4 cup grated parmesan 1 Tsp salt Toppings: 1 head of roasted garlic or about 12 cloves 1 onion, diced 1 pint shiitake mushrooms, sliced 1 pint baby Bella mushrooms, sliced 1 pint cremini mushrooms, quartered 1 container of buffalo Mozzarella 1 cup low fat mozz 3 cups arugula 1/2 lemon, juiced 1 Tbs olive oil Salt and pepper
Directions: 1. Decide if you want to make or buy the dough ( you can just ask for whole wheat pizza dough at a deli counter), the recipe is easy, so ultimately up to you and your time. 2. Add the heated water to the sugar and oil, sprinkle packet of active dry yeast and let sit for about 10 minutes, in a separate bowl mix flours, cheese, and salt. 3. Add the dry mixture to wet mixture and mix on medium low speed with dough hook for 5 minutes, dough should be smooth at the end, add a little oil to bottom of bowl, cover with a dish towel, set in a warm place, and let rise for 60 minutes 4. Start here if you bought your dough! Or while your dough is rising, heat 1 Tbs of butter on medium heat and add onion, stirring occasionally for about 30 min til caramelized (add a little bit of water when the pan gets too dry) 5. In a separate pan cook the mushrooms on medium high heat, until the pan is dry 6. Once the dough has risen, punch down, cut in half and roll out dough each half to be as thin as possible 7. Preheat oven to 500 degrees 8. Once dough is rolled pre bake for about 3 minutes (it’ll puff up!) 9. Now time to assemble, smash garlic and spread over base, next add both the fresh and shredded mozz, top with mushrooms and onions, season with salt and pepper bake for 12 minutes on a sheet pan 10. While pizza is baking mix arugula with lemon juice, olive oil, salt and pepper 11. Slice pizza and top with arugula Yum!!
Did you know that store bought puff pastry is actually vegan? This vegetable flatbread is a perfect appetizer for the non meat eaters in your family. Serves: 4-6 (appetizer size) Time: 20 min Ingredients: 1 sweet onion, sliced thin Pint of cremini mushrooms, sliced 1 bunch of asparagus 1 zucchini, sliced into thin rounds 1 puff pastry from package thawed A few cloves of roasted garlic (you can buy roasted or if you have time roast it yourself) Directions: 1. Preheat oven to 425, while oven is preheating, fill a saucepan 1/2 way with water and salt, bring to a boil over high heat, next add asparagus and blanch for about 3 minutes, drain and run cold water over them 2. Next add 1 Tbs of butter to a fry pan and heat over medium heat. Add the onions and stir occasionally until the onions are caramelized, feel free to add some water if they pan gets dry 3. Once onions are cooking, take one more fry pan over medium heat, add mushrooms and cook until the pan is dry remove from pan then add zucchini and cook until pan is dry and remove 4. Now to assemble, roll out puff pastry so it’s a nice square. Next spread the roasted garlic on leaving about half an inch border, next evenly spread the caramelized onions, then arrange your zucchini, mushrooms, and asparagus. Season with salt and pepper and bake until crust is golden brown ( about 12 minutes) Slice and serve 🙌🏼
Crunchy Chewy Nutritious Recipe by @halfbakedharvest Makes about 30 dumplings Time: 1 hour Ingredients: 1 Tbs toasted sesame oil 2 shallots 1 clove garlic, minced 1 Tbs minced ginger 4 cups shiitake mushrooms finely chopped Pinch of black pepper 2 Tbs soy sauce 2 cups bok Choy finely chopped 45 Wonton wrappers 1/3 cup sesame seeds Dipping sauce: 1/4 cup toasted sesame oil 2 Tbs soy sauce (tamari) 2 Tbs sriracha sauce 2 Tbs honey 1 Tbs minced ginger 1 Tsp crushed red pepper flakes Directions: 1. Heat sesame oil on medium high heat and add shallots, stirring til carmelized, about 2 min, next add mushrooms, garlic, pepper, and ginger, stir til mushrooms cook down about 5 min 2. Next add soy sauce and bok choy, turn heat down to medium low and cook another 2-3 minutes til mushrooms are carmelized 3. Now time to make the dumplings, have a bowl of water nearby, use your finger to wet the edges of the wonton wrappers, next spoon 1/2 a Tbs or so of mushroom mixture in the middle, the start folding. It’s easiest to pinch each corner to the center then fold up the slack. They don’t have to be pretty, but just make sure the pinch at the top is sealed. Rub a little water on bottom and dip into sesame seeds – from here either freeze or cook 4. To cook, heat a tbs or 2 of sesame oil on medium heat, add dumplings and cook for about 3 min, no stirring, turn heat down to medium low, add 1/4 cup water (be careful! It’ll bubble) and cover immediately and steam for 6 minutes 5. To make the dipping sauce, combine and stir all ingredients til combined This is so so good and completely #vegan
The perfect addition to soups and bruschetta Serves: as many as you want to make Time: 15 min Ingredients: Your favorite crusty bread, sliced Olive oil Salt Pepper 1 clove of garlic Directions: 1. Preheat oven to 375, while preheating, arrange bread on a baking sheet then paint each slice with olive oil (crust to crust), season each slice with salt and pepper. Flip them over and repeat 2. Bake for 12 minutes then broil on hi til light golden brown 3. Remove from oven, slice the garlic in half and rub each slice of toast with the garlic Enjoy!
I love making a big bowl of this slaw to serve for lunch for the week. The best part, the longer it sits, the better it marinates and all the flavors really come to life. Serves: 10 Time: 15 min Ingredients: 4oz Soba noodles, cooked per box instructions 1/2 purple cabbage shredded 2 carrots, shredded into noodles (long ways) 8-10 brussel sprouts shredded 1 bunch scallions thinly sliced Cilantro, mint, crushed peanuts for garnishing Dressing: 1/2 cup creamy peanut butter 3 Tbs Tamarin soy sauce 3 Tbs seasoned rice vinegar 3 Tbs toasted sesame oil 2 Tbs honey (use maple syrup if Vegan) 1 Tbs sriracha 1 Tbs minced ginger 2 cloves garlic, minced Juice of 1/2 lime Directions: 1. Combine noodles, cabbage, sprouts, noodles, and scallions in a large bowl 2. In a glass liquid measuring cup combine all dressing ingredients and whisk til combined then pour over salad and toss til it is mixed together well Serve and top with chopped mint, cilantro, and peanuts. Recipe adapted from @cookieandKate, check out their amazing blog for some awesome food 🎉
Bright Simple Filling Time: 20 min Serves: 6 Ingredients: 1 sweet onion 1/2 lb cremini mushrooms 1 pint cherry tomatoes 1 pat of butter (can use vegan butter) 1 package banza chickpea pasta @eatbanza Avocado Pesto Directions: 1. Cook banza pasta per directions on box 2. Meanwhile prepare veggies: stem and quarter mushrooms, dice onion, and halve the tomatoes 3. Carmelize onions by heating 1 Pat of butter in a fry pan over medium heat, add diced onions and stir occasionally, adding water when the pan get dry, until onions are a deep gold color 4. Add quartered mushrooms to a fry pan and cook on medium high heat, stirring occasionally until mushrooms are tender 5. Once pasta has cooked, reserve 1/4 cup of pasta water, drain and rinse, return to pot. Add pesto and pasta water, stir til combined then add in the cooked mushrooms, carmelized onions, and fresh tomatoes, stir to combine Serve and top with some grated Parmesan!
This delicious mushroom dish will have you forgetting why chicken even exists. Enjoy the sweet smell of marsala filling your kitchen and the tender sound of a simmering pot on the stove. Serves: 4-6 Time: 20 minutes Ingredients: 2 lbs whole cremini mushrooms 2 packages shiitake mushrooms 1 cup sweet Marsala wine 1 cup vegetable broth Salt + pepper Few shakes crushed red pepper Corn starch slurry (1 Tbs corn starch, 1 Tbs water) 3/4 cup chopped parsley Directions: 1. Quarter or halve cremini mushrooms depending on size, add creminis and shiitakes to extra large skillet on medium high heat (this feels like a lot at first but they’ll cook down, about 8 min) 2. Sauté mushrooms until liquid dries out, then add Marsala wine, cook for 3 minutes then add vegetable broth, salt, pepper, and red pepper, lower heat to medium (or medium low), enough that it’s still bubbling 3. Once sauce boils down to half add corn starch by making a slurry (1 Tbs corn starch, 1 Tbs of water mix together with a fork) and adding it to the mushroom mixture, turn heat to low until it thickens 4. Once thickened add parsley then serve! Pairs beautifully with potatoes and green beans 💥
Bright Textured All-Weather Goodness Serves: 4 Time: 45 min Ingredients: 16 oz ricotta 1 Tbs lemon zest 1/2 C Parmesan cheese 2 Tbs olive oil 2 eggs 1 1/2 C flour 1 Lb fresh Scallops Salt & Pepper 1 Tbs olive oil 1 Tbs butter Big container of basil Handful of walnuts or pine nuts 1/2 C Parmesan 1 clove garlic Juice from 1/2 lemon Olive oil – add until slightly runnier than a paste Arugula Lemon Calabrian Chile oil (if you want!) Directions: 1. Prepare gnudi with addition of lemon zest and minus sauce from my previous post: https://www.instagram.com/p/B6dOkPyHiW2/?igshid=blwo2psups5k 2. Heat 1 Tbs of olive oil on medium high heat in a cast iron skillet, while it’s heating ensure scallops are dry and season liberally with salt and pepper 3. Add scallops to hot oil ensuring ample space between them (this allows them to brown) you may need to work in batches, let sit for 2-3 minutes before flipping. If they are still sticking to bottom of the pan they aren’t ready. Once they are nice and browned turn heat to medium and flip scallops over, add butter and baste for about 90 seconds, then remove and add to plate 4. To make the pesto, add basil, Parmesan, garlic, lemon juice, salt/pepper, and nuts to a food processor and pulse until mixture is granular, next turn food processor on low and add olive oil until mixture is a slightly runny paste 5. To plate, add a few scallops to base, throw on some Gnudi, drizzle the pesto mixture, top with arugula and a little bit of olive oil and Calabrian Chile oil for a kick Yummy!