Ingredient list:
1 head a cauliflower softened by steaming or cooling in the microwave
1/2 C hot water
1 Tbsp fresh rosemary
1/2 C shredded Parmesan cheese
1 tbsp better than bullion (vegetable flavor)
1 tsp sea salt
1 tsp black pepper
Method:
Cook cauliflower
Add cauliflower, water, Rosemary, cheese, bullion, salt and pepper to blender
Blend well until creamy and smooth
Serve over pasta or freeze
Enjoy!
What you’ll need:
6-8 zucchini (depending on what size they are)
2 eggs
1 C parmesan cheese shredded
1 C mozerella cheese
1 container pasta sauce (I use mushroom)
2 links vegan sausage
Sea salt
Black pepper
What you’ll do:
Pre-heat oven to 350
Spiralize zucchini, if you don’t have a spiralizer chopp into thin threds
Place on a cookie sheet and sprinkle with salt to sweat out moisture
After 20 minutes squeeze all excess moisture out of zucchini
Mix zucchini with eggs and cheese
add salt and pepper
Place in the bottom of a 9×13 glass baking dish and cover with foil
Bake for 20 minutes
In a large skillet brown vegan sausage and add pasta sauce
Remove pasta from oven after 20 minutes and pour pasta sauce on top
Sprinkle top with mozerella cheese if wanted
Place back in oven for an additional 20 minutes or until heated through
Remove foil and cook an additional 5 minutes
Remove from oven
Enjoy!!
What you’ll need:
1 bag of spinach (about 8 oz) steamed and drained
2 eggs
1 egg yolk
2 1/2 C whole wheat flour + 1 tbsp for kneading
1 tsp sea salt
What you’ll do:
Squeeze drained spinach to remove any water
Place in a food processor
Blend for 30 seconds
Add eggs and egg yolk
Blend an additional 30-60 seconds until well combined
Add flour and salt and pulse until combined
Remove from food processor and knead by hand for a few minutes on a well floured area
Using a rolling-pin roll out dough until it is about 1/4″ thick
Cover with plastic wrap and let sit for at least 30 minutes
Run dough through a pasta maker (I use an attachment on my Omega Juicer)
Drop in salted boiling water for about 3-4 minutes
Top with your favorite sauce
Enjoy!!
What you need:
1 pound of clams
1 pound of shrimp (cleaned and cooked)
1 crate of button mushrooms sliced
1 package of whole wheat linguine
1 shallot
1 bunch of fresh chives
1 small carton if heavy whipping cream
2 C vegetable stock
3 Garlic cloves minced
2 Tbsp butter
2 Tbsp flour divided
Sea salt to taste
Ground black pepper to taste
What you’ll do:
Scrub the clams until they’re clean
Place the clams into warm water and add the Tbsp of flour
Let them sit in the flour for about 10 minutes until they start opening
Take them out of the flour mixture and place then directly into a pot of boiling water( 1/4 C) (I use veggie stock to add flavor)
Steam for 3-4 minutes
Any clams that didn’t open discard
Set clams aside
In a medium sauce pan melt the butter and add the garlic
Cook for 1-2 minutes
Add vegetable stock
Bring to a boil
Add whipping cream
Add chives
Add shallots
Add Tbsp flour
Stir continuously over medium heat until it starts to thicken about 20 minutes
Add mushrooms and cook another 5 minutes
In a large pot bring water to a boil
Add the linguine
Cook for 7 montes
Strain thoroughly
In a large bowl add linguini, sauce, clams and shrimp
Combine thoroughly
Enjoy!!!
What you’ll need:
3 1/2 C water
2 Tsp veggie bullion (I use better than bullion paste)
1 package (12 oz) veggie pasta, I used tomato
1 can italian stewed or diced tomatoes
1 package of sliced white mushrooms
1 white onion chopped finely
1 leek chopped finely (into rings) light part only
5-6 Brussel sprouts halved and stems cut off
1 C broccoli florets
2 garlic cloves chopped finely
2 C peas (fresh or frozen)
2 Tbsp fresh basil
1 yellow chili pepper sliced thinly
Juice from 1 lemon
Red pepper flakes to taste (1/2 Tsp)
Sea salt to taste (1 Tsp)
Lemon pepper to taste (1 Tsp)
3 bay leaves (optional)
What you’ll do:
Combine everything but peas in a pot
Over medium high heat bring to a boil
Add peas
Start stirring
Cook for about 7 minutes or until pasta is tender stirring constantly
Remove bay leaves
When pasta is cooked through serve
Enjoy!!
What you’ll need:
1 package of spinach linguine
1 Tbsp olive oil
6-7 cherry tomatoes halved
2 cloves garlic chopped
1 white onion chopped
1 can of diced tomatoes
1 handful spinach
1/4 C water
1/4 C red wine vinegar
1/4 C agave maple syrup
1 Tsp sea salt
1 Tsp black pepper
1/2 Tsp cayenne pepper
Fresh basil, thyme (whatever you have on hand)
Goat cheese (optional)
What you’ll do:
Over medium heat in a large skillet heat oil, garlic and onions
Cook for about 5 minutes until onions are softened
Add diced tomatoes, cherry tomatoes, vinegar, syrup, water, basil, sea salt, pepper and cayenne pepper
Stir thoroughly
Turn down heat and simmer for 20 minutes
In a large pot bring 6 C of water to a boil
Add linguine and cook for 4-5 minutes or according to instructions on the package
Strain and immediately add olive oil to help prevent the noodles from sticking
Once sauce has thickened add to noodles
Top with more fresh herbs if desired and add goat cheese (optional)
Enjoy!!
What you’ll need:
1 package of brown rice noodles
1 bunch scallions
1 small package of chopped button mushrooms
1 large red bell pepper de-veined, seeded and chopped
1 small head of green or red cabbage chopped
1 Tbsp olive oil
1 avocado sliced thinly
1/4 bunch cilantro chopped finely
Chili-Lime Sauce
1/4 C red wine
3 Tbsp chili garlic paste
1 Tbsp agave
2 Tbsp tamari
2 Tbsp lime juice
2 Tsp lime zest
1 Tsp Red pepper flakes (optional)
2 Tsp garlic salt
What you’ll do:
Cook noodles according to package (bring a large pot of water to a boil, add noodles, cook 5 minutes)
Drain water and add a drizzle of olive oil to help prevent noodles from sticking together
Set aside
In a small bowl combine all ingredients for Chili-Lime sauce and set aside
In a large skillet add olive oil and all veggies and cook for about 5 minutes until slightly softened
Add noodles and sauce
Combine thoroughly
Cook an additional 2-3 minutes until heated all the way through
Plate one serving at a time, add 2-3 slices of avocado and sprinkle with cilantro
Enjoy!!
What you’ll need:
1 batch of light fried eggplant(see previous post)
1 package of whole wheat pasta (I used whole wheat linguine)
1 package of fresh sage
1 Tbsp olive oil
1 butternut squash peeled and chopped into small cubes
2 garlic cloves chopped
1 Tsp red pepper flakes
1 yellow onion chopped
1 vegetable bullion cube
2 C water
1 Tsp agave nectar
Sea salt to taste
Black pepper to taste
What you’ll do:
Heat olive oil in a skillet over medium
heat
Add sage and cook until crispy 2-3 minutes
Remove from oil and place on a paper towel to drain excess oil
Sprinkle with sea salt and pepper
Set aside
In the same skillet add the garlic, squash, onion and red pepper(you can leave out red pepper if you don’t like spicy foods)
Cook 10 minutes until soft
Add bullion cube and water
Bring to a boil, reduce heat and simmer 15 minutes
While that is reducing cook pasta according to directions on the box
Strain, sprinkle with olive oil to help pasta from sticking to each other
Using an Emerson blender roughly blend the squash mixture, taste and add sea salt if needed
Add agave and lightly blend again
Add pasta to skillet and mix thoroughly
Put pasta on a plate, add fried sage and baby eggplant
Enjoy!!
What you’ll need:
1 Tbsp olive oil
1 yellow onion chopped
2 small or 1 large green zucchini
1bag of spinach
1 small jar of marinated artichoke hearts ( I used the oil they are marinated in place of using more olive oil)
1 batch of marinara sauce (see previous blog post for recipe) or 1 jar of store bought marinara sauce
1 carton of sliced white mushrooms
1 box oven ready lasagna noodles
2 C shredded mozzarella cheese
1 Tbsp Italian seasoning
1 Tsp of cayenne pepper
Sea Salt to taste
Black pepper to taste
1/2 lemon (juice)
3-4 green onions chopped
Fresh basil 1/2 bunch chopped
What you’ll do:
Preheat oven to 350
Grease a 9×11 glass baking dish
In a medium skillet heat olive oil over medium
Add onion and cook until translucent
Add zucchini and cook another few minutes (3-5)
Squeeze lemon juice in the mixture
Add spinach, mushrooms and oil from the artichokes and cook until spinach is slightly wilted
Add marinara sauce and mix thoroughly
Add all seasonings
With a large ladle (or coffee mug) spoon a layer of the veggie mixture into the glass dish
Then place a layer of the uncooked lasagna noodles
Place artichokes evenly on the noodles
Sprinkle 1/2 of the cheese
Repeat steps until lasagna dish is full
Bake for 30 minutes at 350
Before you serve sprinkle with green onions and basil
Enjoy!!!
What you’ll need:
1 Tbsp extra virgin olive oil
1 bunch of brussel sprouts with the stems cut off and halved
1 head of broccoli cut into bite size pieces
1 cup of quinoa cooked
1/4 C dried cranberries
10 yellow tomatoes halved
Sea salt
Black pepper
1 lemon
1 Tsp honey
What you’ll do:
Cook the quinoa according to the directions
Place in a bowl
Heat olive oil over medium in a medium skillet
Add brussel sprouts and juice from 1 lemon and the rhine(remove before serving)
Add sea salt and pepper to taste
Cook for about 5 minutes and add broccoli
Cook for another 2-3 minutes
Add to bile with quinoa
Add cherry tomatoes
Add dried cranberries
Add honey
Mix thoroughly
Enjoy!!!
Kacey Tess 