Month: October 2022

Categories
Family Friendly Pasta

Pasta Carbonara with Shiitake Bacon

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Pasta Carbonara with Shiitake Bacon

Packed with protein instead of fat! The shiitake mushrooms add an amazing crisp, umami element that is irresistible.

Makes about 6 servings

 

Ingredients:

Shiitake Bacon:

  • 3/4 pound shiitake mushrooms, stems removed and thinly sliced (about ¼ inch thick)
  • Avocado or canola oil spray (or 1 tablespoon oil)
  • 1/2 teaspoon sea salt (or smoked sea salt)

Pasta Carbonara:

  • 1/4 cup cashews
  • 1 pound long pasta (spaghetti, linguine, fettuccine)
  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced or pressed
  • 12 ounces silken (or soft) tofu
  • 3/4 cup water
  • 2 tablespoons lemon juice
  • 2 teaspoons salt
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish

Instructions:

Initial Prep:

  1. Cover cashews with boiling water and let sit for 10-15 minutes. Drain before using.

Shiitake Bacon: 

  1. Preheat the oven to 375°F. Spray a large rimmed baking sheet generously with oil spray.
  2. Toss mushrooms in pan to partially coat and top with a light spray of oil and sprinkle with salt.
  3. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

Pasta Carbonara: 

  1. Bring a large pot of water to a boil and cook pasta according to package directions. Do not overcook. Drain and return to the pot.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and let cook until soft, about 5 minutes. Add garlic and let cook about two more minutes. Remove from heat.
  3. In a blender, combine onion, garlic, tofu, drained cashews, water, and salt and pepper. Process on high until very smooth. Add sauce back to the skillet and warm over medium heat. (The consistency should be like a heavy cream. If the sauce thickens too much as it sits, add a little water to thin.)
  4. When warmed, remove sauce from the heat. Stir in lemon juice. Pour sauce over the pasta and stir gently to combine. Let sit for about 5 minutes to allow sauce to thicken slightly and adhere to the pasta. Taste and adjust seasonings.
  5. Top with Shiitake Bacon and parsley and serve.

 

Adapted from Chef Chloe Coscarelli’s By Chloe restaurant.

 

Categories
Salads

Chopped Greek Salad

Chopped Greek Salad

This classic Greek salad is absolutely full of flavor. Try our marinated tofu feta recipe – it makes the perfect “cheese” for this salad. And for a more hearty meal, serve with lentil patties (see our mains section). 

Ingredients:

Dressing:

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 garlic clove, finely minced (or ½ teaspoon garlic powder)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon onion powder (optional)
  • ¼ teaspoon salt
  • Freshly ground black pepper

Salad:

  • 1 head of romaine lettuce, chopped
  • 1 English cucumber, cut lengthwise, seeded, and diced
  • 1 green bell pepper, sliced and cut in bite sized pieces
  • 2 cups halved cherry tomatoes
  • 5 ounces feta cheese (or plant-based feta like our marinated tofu feta), cut into ½ inch cubes
  • ⅓ cup thinly sliced red onion
  • ⅓ cup pitted Kalamata olives
  • ⅓ cup fresh mint leaves, coarsely chopped

Instructions:

  1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, basil, mustard, salt, and several grinds of pepper.
  2. In a large bowl, add the lettuce, cucumber, green pepper, cherry tomatoes, feta cheese, red onions, olives, and chopped mint leaves. Drizzle with the dressing and gently toss. Season to taste and serve
Categories
Dessert

Nut Brittle

Nut Brittle

In the South, brittle-making was usually reserved for days with low humidity so that the brittle wouldn’t go soggy. Storing brittle in a closed container in the fridge will also help keep it crisp.

Ingredients:

  • 2 Tbsp plant-based butter
  • 6 Tbsp maple syrup (or 4 Tbsp maple syrup + 2 Tbsp yacon syrup)
  • 3 Tbsp coconut sugar
  • 1 ½ cups raw nuts of your choice (cashew halves, walnut halves, blanched slivered almonds, pumpkin seeds, sunflower seeds), single variety or a mixture
  • small pinch sea salt (optional)

 Instructions:

  1. Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, covering the entire surface and edges to prevent spilling.
  2. In a small saucepan, add plant butter, maple syrup, and coconut sugar. Warm over medium-low heat for about 3 minutes, stirring occasionally, until the coconut sugar has dissolved.
  3. Remove the pan from the heat and stir in nuts or seeds of choice and salt (optional) until evenly coated.
  4. Pour mixture onto the parchment-lined baking sheet and spread into an even layer with a large spoon. An even layer is important to avoid uneven cooking.
  5. Bake for about 20-25 minutes, rotating the pan halfway through cooking. Watch carefully for the final 10 minutes to avoid burning. For doneness, look for the brittle to be a deep golden brown (usually with the edges slightly more darkly colored). 
  6. Let cool completely and then break into bite-size pieces.
  7. Once completely cooled, store leftovers in a tightly sealed container in the refrigerator. 

 Adapted from Minimalist Bake6

Categories
Family Friendly Mains Snacks

Lentil Patties

Lentil Patties

The flavors and texture are wonderful. Make larger patties for a hearty main-dish or smaller patties to tuck into naan bread for a delicious take on falafel.

Makes about 4 servings.

Ingredients:

  • 3/4 cup red lentils, dry
  • 1 ¼ cup vegetable broth (or water)
  • 1 small red or green pepper, diced
  • 1 medium onion, diced
  • 2 large cloves of garlic, minced or pressed
  • 4 Tbsp (30 g) chickpea flour, more as needed
  • 2 Tbsp ground flax seeds
  • 3 Tbsp fresh parsley, chopped
  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • Black pepper and red pepper flakes as desired
  • Oil for frying

Instructions:

  1. Cook the lentils:  Rinse the red lentils and drain well. Add the lentils and broth to a pan and bring to a boil. Simmer, covered for about 15 minutes, or until lentils are soft and breaking down slightly. All of the broth should be cooked off.
  2. Cook the vegetables:  While the lentils are cooking, heat a small amount of oil in a skillet over medium-high heat and add the onion and pepper. Cook for about 3 minutes, reduce heat to low and add garlic, cooking for an additional 1-2 minutes.
  3. Make the patties:
    1. Once the lentils are cooked, add them to a food processor together with the cooked vegetables, spices, parsley, ground flax, and flour. Pulse a few times until combined. The mixture should have texture. Do not overmix. Let stand for 10 minutes to firm up.
    2. You should be able to shape these into patties. If necessary, add more flour.
    3. Form 10 larger or about 18 smaller (falafel-sized) patties.
    4. Heat a small amount of oil in a pan over medium-high heat and cook patties in batches, browning for about 3 minutes on each side.
  4. Serve with the dip of your choice. If using for falafel, see our tzatziki sauce recipe. 

Adapted from ElaVegan.

Categories
Family Friendly Mains

Marinated Peanut Tempeh

Marinated Peanut Tempeh

This recipe is inspired by Minimalist Baker.  If you do not like tempeh, this recipe will change your mind.  We keep this on hand at all times to use in sandwiches, salads, summer rolls, and just about anywhere!

Makes about 4 servings

 

Ingredients:

  • 8 ounces tempeh
  • ½ teaspoon Sriracha or 1/4 tsp crushed red pepper flakes
  • 1 Tbsp sesame oil
  • 1 1/2 Tbsp creamy peanut butter (or other nut or seed butter)
  • 2 Tbsp tamari (or soy sauce)
  • 2 Tbsp lime juice
  • 2 Tbsp maple syrup

Instructions:

  1. Boiling tempeh is a method used to remove bitterness. Add slabs of tempeh to a pan, then add enough water to cover. Bring to a low boil over medium heat, cooking for 10 minutes. Rinse, pat dry, and cut into thin, bite-size pieces. Try slicing the tempeh in half lengthwise then cutting into rectangles or triangles. Set aside.
  2. Mix marinade by adding Sriracha, sesame oil, peanut butter, tamari, lime juice, and maple syrup to a small bowl, whisking to combine. Taste and adjust flavors as desired.
  3. Add the sliced tempeh to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours. (The longer the more flavor is infused.)
  4. Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Place tempeh on the pan and bake for 22-30 minutes, brushing with additional marinade halfway through. Bake until golden brown.
Categories
Dessert Family Friendly Snacks

Snickers Bites

Snickers Bites

…and we love the 2-minute version of this recipe, skip melting the chocolate and, instead, sprinkle the chocolate chips on top of the nut-butter-filled date. No need to freeze – just eat immediately and enjoy!

Ingredients:

  • 12 Medjool dates
  • 1/2 cup crunchy all-natural almond butter (or your favorite nut or seed butter), refrigerated to firm-up
  • 2 Tbs coarsely chopped peanuts (or other favorite nut or seed)
  • 1/4 cup dark chocolate chips
  • sea salt flakes, to taste (optional)

Instructions:

  1. Using a paring knife, carefully cut a lengthwise slit into each date and remove the pits.
  2. Fill each date with chilled nut butter and place on a small baking sheet.
  3. Freeze for 15 minutes to set.
  4. Meanwhile, in a microwave-safe bowl, melt the chocolate chips by microwaving for 30 second intervals, stirring between each interval.
  5. Drizzle the dates with melted chocolate and sprinkle with chopped peanuts (and sea salt flakes if desired).
  6. Serve immediately and refrigerate leftovers in a sealed container.
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