Vegan Pasta with Cream Sauce

This pasta sauce is a hearty meal that is perfect for cold weather. Cauliflower is the secret ingredient, which makes this a nutrient rich dish.

Ingredients

1 – 16 ounce packs of frozen cauliflower florets
1 cup of chopped mushrooms
1 onion chopped
2 teaspoons of minced garlic
1 tablespoon of extra virgin olive oil
1 3/4 cups of almond milk that is unsweetened and unflavored (split the milk in two containers)
Juice of 1/2 a lemon
3 tablespoons of Nutritional Yeast (this is not bread yeast)
1/2 teaspoon of soy sauce
1/4 teaspoon of ground nutmeg
1/2 teaspoon of chives
Salt and Pepper to taste
7 ounces of small pasta shells

Bring 12 cups of water to boil and cook cauliflower for 7 to 8 minutes. Drain and set the cauliflower to the side to cool.

Bring another 10 cups of water to boil. I use the same pot, less to clean up later. Add pasta to the boiling water and cook according to the instructions on the package. Save about a half-a-cup of the pasta water before draining the pasta.

In another pan, fry onion, mushrooms, and garlic in extra virgin olive oil for eight minutes on medium heat. Then place the pan off to the side.

In a food processor, add the cooked and drained cauliflower and half of the almond milk. Blend until smooth. Place into pan with fried ingredients and mix to combine. Then add the other half of the almond milk to the pan, with nutritional yeast, lemon juice, soy sauce, and nutmeg. Place on a medium to low heat and combine.

Drain the cooked pasta and add to the pan with other ingredients. Combine with ¼ cup of the reserved pasta water. Sprinkle with salt and pepper to taste, and add chives.

Sending you love and light.

Vegan Bagels

The bagel originated in Austria during the 17th century, but New Yorkers love their bagels. You will love these delightful bread rings that are fun to cut in half, toast, and spread with your favorite topping.

Ingredients

4 cups of Bread Flour
1 1/3 cups of water
3 tablespoons of sugar
2 tablespoons of canola oil
3 teaspoons of instant yeast
2 teaspoons of kosher salt
1/3 cup of water to add into the mixer after combining the first six ingredients

1- 15 ounce can of coconut cream placed in a bowl and stir
1 package of Everything Bagel Seasoning from Trader Joe’s or Whole Foods

Instructions

Place 1 1/3 cups of water in a mixing bowl, add flour, sugar, canola oil. Add the yeast on one side of the bowl and salt on the opposite side of the bowl.

Mix the first six ingredients in a KitchenAid mixer with a dough hook; when combined, add the extra 1/3 cup of water and slowly increase speed to six for five to ten minutes. The dough will be ready when the dough does not stick to the bottom of the mixing bowl.

Place dough in a lightly oiled large bowl and cover to rise for one hour or when dough has doubled in size. Place on a floured surface. Separate in 119 g each and roll into balls. Use your thumb and index finger to make a ball in the form of a balloon. Place the balls on a parchment paper-lined tray. Cover with a towel and let rest for ten minutes. Heat 15 cups of water in a large pot to boiling. Preheat oven to 425 degrees.

Place a hole in the center of each bagel with the bottom of a round cooking utensil (I use the bottom of a round wooden spoon) and stretch to make a 1.5-inch hole. The Hole will shrink in the boiling water. Place three to four bagels in boiling water and cook on each side for one minute. Use a skimmer to turn over and to drain on a cooling rack.

Then dip each bagel on both sides into the coconut cream and place it back on the rack. Sprinkle lightly with everything bagel seasoning.
Then place bagels on a parchment-lined tray and bake for 25 – 28 minutes.

Makes 8 to 9 bagels.

Sending you love and light

Vegan Tortilla Soup

Tortilla soup is traditionally from Mexico, and the highlight of this soup is the broth, tomato, onion, garlic, and chile. The tortilla chips give the soup a crunch. This recipe is quick and delicious.

Ingredients

1 package of frozen Gardein Crumbles
3 Tablespoons of Extra Virgin Olive Oil
1/8 cup of flour
1 onion chopped
2 teaspoons of minced garlic
3.5 oz. can of chipotles in adobe sauce
2 teaspoons of cumin
½ teaspoon of kosher salt
4 tablespoons of double concentrate tomato paste
5 cups of vegetable broth *

1 store-bought package of tortilla chips

Toppings Optional: vegan sour cream and chopped cilantro

Instructions

Place the frozen Gardein Crumbles in a bowl and microwave for six minutes.

In a large pot on medium heat, place the extra virgin olive oil, chopped onion, and garlic, and cook for three minutes until the onions are translucent. Then add the flour and stir for two minutes.

Next, add the tomato paste and one cup of the vegetable broth and stir until thickened. Then add the chipotles with the adobe sauce, cumin, and kosher salt. Stir and add two more cups of the vegetable broth.

Add the Gardein Crumbles to the pot with the rest of the broth and mix thoroughly. Turn heat to low and cover for five to ten minutes.

Place chips in the bottom of a bowl, add soup and top with vegan sour cream and cilantro.

*If you like your soup more liquid, then add more broth and salt to taste

Sending you love and light.

Going Beyond the Vegan Burger

Beyond-Beyond Vegan Burger

My recipes will take you from creating a delicious vegan bun to making that special burger. Included is my sandwich sauce and a trick to get that Beyond Burger to go further.

The Vegan Buns

1 cup of Oat Milk or any other unflavored non-dairy milk
1 Tablespoon of Bob’s Red Mill Egg Replacer and 2 Tablespoons of water. Combine and let sit for a minute before adding to the mixture.
2 Tablespoon Canola oil
2 Tablespoons of Sugar
1 Tablespoon of instant yeast
1 teaspoon of Kosher Salt
3 Cups of unbleached organic bread flour
Top with: 2 Tablespoons of melted vegan butter.
Optional: sprinkle with Sesame Seeds

In a mixing bowl, use a dough hook and place oat milk, egg replacer, canola oil, sugar, and instant yeast. Start the mixer on low, and gradually add in the flour and salt.

Increase the mixer’s speed to about half-way (6) and let it work for about five to ten minutes. The dough should be pliable but not too wet or dry.

Roll dough into a ball and cover.

Leave in a draft-free place that is slightly warm. Let the dough double in size (approximately 1 to 2 hours). Then gently place dough onto parchment paper and cut into eight pieces. Handle the dough as little as possible, but shape each piece into a hamburger bun. Place on a parchment-lined baking pan and let them rise again for approximately forty minutes in a draft-free location.

Preheat oven to 375 degrees.

Before placing the dough in the oven, lightly brush each with melted vegan butter (my favorite is Miyoko’s Vegan Butter) and top each with sesame seeds. Bake for 16-18 minutes.

A Cowtown Vegan Burger Sandwich and Burger Sauce

1 cup of Vegan Mayonaise
1 Tablespoon of mustard
¼ cup of Follow Your heart Parmesean Shreds

Mix the above all together in a bowl and set aside. I keep this in the refrigerator for sandwiches. Mmmh!
***Great for Vegan Grilled Cheese Sandwiches

Making Beyond Burgers go further

2 Beyond Burgers thawed
¼ cup of plain bread crumbs
2 Teaspoons of onion flakes
½ teaspoon of garlic powder
½ teaspoon of salt & pepper

Mix the above ingredients and then form three burgers.

Place each on the grill or in a pan and cook on each side for five minutes. Turn the burger over and add your favorite vegan cheese slice and cook another five minutes.

Use shredded lettuce and mix with a tablespoon or more of the sauce above.
Place a little of the sauce on each side of the bun.
Top your burger with your choice of toppings.
My choice is grilled onions, tomatoes, and jalapenos.
Put your burger together and enjoy!

Sending you love and light.

Vegan Chocolate Pumpkin Pie

Everything is better with chocolate.

Preheat Oven to 350 degrees

1 pre-made pie crust (Make sure it is Vegan – I use Wholly Wholesome from Whole Foods)

1 can of pumpkin puree without added spices or sugar

12 ounces of silken tofu drained

1 ½ tablespoon of brown sugar

1 ½ teaspoon of vanilla extract

1 ½ tablespoon of pumpkin pie spice

1 teaspoon of ground cinnamon

½ cup of Enjoy Life mini chocolate chips

1 tablespoon of coconut oil or vegan butter

Vegan whipped topping such as So Delicious Whipped Topping

Line bottom of pie crust with parchment paper and place pie weights or dry beans to keep bottom of the pie from rising—Bake for 15 minutes.

In a food processor or mixer, blend pumpkin puree, tofu, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Blend on high until completely smooth.

In a safe microwave dish, add chocolate chips and coconut oil (or vegan butter). Microwave the chocolate in twenty-second intervals and stir. It usually takes me three times to completely melt. When the chocolate has melted, pour into the pumpkin pie mixture and combine.

Pour chocolate pumpkin pie mixture into pie crust, and bake for 40 minutes. Then set out to cool. When the pie has cooled, transfer to refrigerate to set for two to three hours. Serve with vegan whipped cream topping. Enjoy.

Sending you love and light.

Vegan Collard Greens

Collard Greens are related to the cabbage family. They are initially a Mediterranean dish before the leafy vegetable gained popularity in Africa. They are one of the oldest edible green veggies. In honor of this beautiful plant, here is a recipe to please.

Sauté

1 chopped yellow onion
1 teaspoon of minced garlic
¼ cup of Miyoko’s Butter (Vegan Friendly)

Cook for five to ten minutes until the onions are translucent.

Add the following to a slow cooker.

3 cups of vegetable broth
¼ teaspoon of liquid smoke
1 teaspoon of red pepper flakes
1 Tablespoon of brown sugar
2 Tablespoons of apple cider vinegar
Salt & Pepper ¼ teaspoon of each

Mix the above and add the sautéed onions, garlic, and butter to the crockpot.

Cut three bunches of fresh collard greens. Be sure and remove the stem down the center of each leaf. I take each group of collards and make a pile. Then, roll the stack up like one big giant cigar. Cut down the center and then place them flat. I make another cut down the center. You are making lengthwise cuts into fourths. Then I cut them width-wise with about six cuts to make bite-size pieces. Repeat with each punch of collard greens. Then I place the collard greens into a colander and rinse them off well. (Sorry, I didn’t think to take pictures of how I cut them.) Next time I’ll add photos. Here is a view of the greens before they began to cook.

Add collard greens to a crockpot and cook for four to five hours. Stir occasionally. The collards have finished cooking when they are soft and deep green. The crockpot allows them to soak up the flavors.

Sending you love and light.

Easy Vegetable Soup

The easy begins with preparation. When you bring home the bags of vegetables, chop them up in the food processor. Then measure, label, and place vegetables in the freezer. Then the vegetables will be ready for all your recipes. With carrots and potatoes, I peel and par-boil these before freezing.

Ingredients

2 tablespoons of extra virgin olive oil
1 onion finely chopped
2 cloves of minced garlic
1 cup of finely chopped carrots
2 1/2 pounds of peeled and chopped gold potatoes
1 cup of white corn kernels
1 can of drained pinto beans
28 ounce can of diced tomatoes
1 cup of water
4 cups of vegetable broth
1 teaspoon of kosher salt
2 teaspoons of Italian seasoning
1 teaspoon of ground black pepper
1 bay leaf

Directions

Heat extra virgin olive oil medium. Then add onion and garlic. If frozen, cook for 13 minutes; if not, cook for five minutes while stirring.

Next, add all of the other ingredients except the bay leaf. Keep stirring until all the ingredients are mixed. If the vegetables are frozen, stir until all ingredients are no longer frozen and combine.

After all, ingredients are mixed thoroughly, add the bay leaf, and place lid on the Dutch oven. Let it cook for 30 to 35 minutes.

Remove bay leaf and add more salt and pepper if desired. Recipe makes approximately eight servings. Enjoy.

Sending you love and light.

Vegan Parker House Rolls

Parker House rolls originated from an angry chef, who threw the rolls in the oven, and they tumbled and rolled on top, forming a fold to place some delicious jam or butter. These rolls are addictive. Caution, you will want to eat a bunch.

3 cups of Bread Flour
1 tsp of salt
1 ½ tsp of instant yeast
4 ounces of Miyoko’s butter and a little extra for oiling the bowl
1/4 cup plus 1/8 cup of sugar
½ cup of boiling water
1 egg replacer (Bob’s Red Mill Egg Replacer – follow instructions on the package
½ cup of cold water
4 ounces of Miyoko’s butter (for forming rolls)

Using a Kitchen Aid Mixing bowl, sift the bread flour. Add salt to one side and yeast to the opposite.

In another large bowl, place the sugar and four ounces of Miyoko’s butter. Pour boiling water on top and stir until butter is melted and combined. Add the cold water, and egg replacer and stir.

Then place bread flour bowl on Kitchen Aid Mixer stand with a dough paddle. Start the mixer on low, and gradually add all wet ingredients from the other bowl. Slowly take mixer up to number 6 speed and let it mix until it all comes together for approximately 11 – 13 minutes.

Lightly grease a large bowl with some melted Miyoko’s butter, and place dough in a bowl and cover. Set in a draft-free spot for one hour and thirty minutes. I use my microwave.

Melt 4 ounces of Miyoko’s Butter.

Line two deep cooking sheets with parchment paper and spread two tablespoons of melted butter on the bottom of each pan.

Roll out parchment paper on a counter and lightly flour. Then place the dough onto the parchment paper.

Lightly dust roller, and roll out dough to about ¼ inch thick. Using a round cookie cutter that is 2.5 inches, cut dough out, and dip into butter. I used a round thermometer to indent in the middle of each cut dough and close it in half by pinching. See the photo.

Place each roll into pan and cover. Let rise for another hour.

Set oven to 410 degrees

Bake 13-15 minutes or until brown. This recipe makes approximately 25 rolls.

Sending you love and light.

Coconut Leche Cake

*Please be especially kind to yourself as we all work to stay healthy. I am sending all of you love and light.

A Leche cake is soaked in milk, and this coconut alternative is enriched with luscious flavor. A friend said, “A house is not a home without coconut.” I agree!

Ingredients for Cake

1 Duncan Hines White Cake Mix
1/3 cup of vegetable oil
1 cup of water
3 tablespoons of Bob Red Mill’s Egg Replacer (follow directions on package)
1 teaspoon of coconut extract

Ingredients for Coconut Milk Soaker

1 can of coconut milk, full fat and unsweetened (14 to 15 ounces)
¼ cup of powdered sugar
1 8-ounce can of coconut cream

Cake Topping

1 9-ounce dairy-free whipped topping (I used SO Delicious Coco Whip)
½ a bag (7 ounces) of Baker’s Coconut Angel Flakes, Sweetened

Directions

Pour the coconut milk into a small saucepan with powdered sugar, and heat over low heat. Using a wire whisk, mix until sugar is combined. Stir frequently while allowing the milk to simmer for 30-45 minutes, or until the liquid is reduced by half. Take off heat and add coconut cream and mix until smooth and combined. Set condensed coconut milk aside for later. *Check on this often because you do not want the milk to burn or boil.

Make a white cake mix, as directed on package, except use Bob Red Mill’s Egg Replacer instead of eggs, and add coconut extract. Bake in a rectangular flat pan as directed. When the cake has finished baking, take out of the oven and while warm place holes in cake with carving tongs. Place holes all over the cake about one inch a part. Pour coconut soaker evenly all over the cake, and Place in the refrigerator for about an hour.

Preheat oven to 425 degrees. Spread half a bag of Baker’s sweetened coconut flakes on a cookie sheet. Bake for three minutes. Then turn over coconut flakes and move around to keep them from burning and bake another three minutes.

Spread Coco Whip topping on top of the cake and sprinkle with toasted coconut flakes.

*This is my new favorite dessert.

Sending you love and light.

Roasted Veggie Ragu

A ragu is thicker than a pasta sauce, and roasting these veggies brings out their flavor. This veggie ragu is a hearty dish and makes for a warm meal on these cold winter days.

Ingredients
8 ounces of whole baby Bella mushrooms
1 whole head of garlic
1 yellow onion, peeled and quartered
2 celery stalks, cut into thirds

1 cup of small ready to eat carrots
6 tablespoons of Italian Extra Virgin Olive Oil (EVOO divided)
2 teaspoons of Italian Seasoning
8 ounces of sliced mushrooms (chopped into tiny bits)
6 ounces of canned tomato paste
2 teaspoons of dried oregano
1/2 cup of dry red wine
1 teaspoon of kosher salt
1/2 teaspoon of pepper
12 ounces of uncooked spinach tagliatelle pasta (or any tagliatelle that does not contain egg)
2 ounces of Follow Your Heart Shredded Parmesan cheese and extra for serving

Preheat oven to 400 degrees

In a large freezer bag, place whole mushrooms, head of garlic, yellow onion, celery, carrots, with ONE tablespoon of Italian (EVOO) and Italian seasoning. Seal bag and then mix ingredients thoroughly by shaking and turning over about six times. Then line a baking sheet with foil and spread vegetables out in a single layer. Roast vegetables for 20 minutes, then flip vegetables and roast another 20 minutes.

Let the vegetables cool for five minutes, and then squeeze the roasted garlic out, while discarding the skins. Place all roasted vegetables in a food processor and pulse about four times or until finely chopped.

Then in a large cooking pan on medium heat, place THREE tablespoons of Italian (EVOO). Add eight ounces of the sliced mushrooms chopped. Cook while stirring for ten minutes until mushrooms are brown. Then add tomato paste and oregano. Stir for a minute to combine with mushrooms. Then carefully add 1/2 cup of red wine, stirring until slightly thickened about another minute. Stir in roasted vegetables and add salt and pepper. Then remove from heat.

Add 16 cups of water to a large pot, and bring to a boil. Then add one teaspoon of salt and the tagliatelle pasta. After nine minutes, pasta should be al dente (cooked to be firm to the bite).
Remove 1 1/2 cups of the pasta water and reserve. Then drain pasta in a colander.

Return ragu mixture to stove and turn the heat on medium. Then place drained pasta in the ragu sauce, cheese, and remaining TWO tablespoons of Italian EVOO. Stir in pasta water, about 1/2 cup at a time. Cook while stirring to combine for three minutes.

Serve in bowls with shredded GoVeggie Parmesan.

Sending you love and light.