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Cauliflower “Breadsticks”

 
What you’ll need:

1 head of cauliflower grated or pulsed in the food processor until it’s the consistency of couscous rice

1 egg (or egg substitute)

2 C mozzarella grated and divided 

2 tbsp Parmesan cheese grated 

2 tbsp Italian seasoning 

1 tsp sea salt divided

1 tsp garlic powder

What you’ll do:

Pre-heat oven to 400

Place cauliflower in a large saucepan and cover with water, bring to a boil and steam until tender about 5 minutes. Alternatively cook cauliflower for 2 minutes in the microwave in a microwave safe dish

Let cool

Drain excess water by squeezing the cauliflower in cheesecloth or a dish towel, remove as much water as you possibly can

Combine drained cauliflower, egg and 1 C mozerella, Italian seasoning, garlic and 1/2 tsp salt 

Line a loaf pan with parchment paper and grease

Spoon cauliflower mixture into the loaf pan and press down firmly 

Bake for 35-40 minutes or until golden brown

Remove from oven, and loaf pan by flipping the breadsticks over on a baking sheet then top with remaining mozerella and Parmesan cheese. Sprinkle with remaining salt

Bake for an additional 10 minutes or until cheese is bubbling 

Remove from oven, cut into strips

I served mine with tomatillo ranch dressing 

Enjoy!!

Mushroom Stir Fry

  

What you’ll need:

1 Tbsp oil

1 lb of mushrooms sliced assorted

I bunch of green onions sliced thinly (light green parts only)

1 Tsp of ginger paste or fresh ginger

1 Tsp sea salt

1 Tsp garlic powder

2 Tsp soy sauce

1 package of yaki-soba noodles (you can find these in the refrigerated section by the salad)

1 lime (juice)

1 avocado 

4 soft boiled eggs (place eggs in cold water, bring to a boil, boil for 3 minutes, place in an ice bath)

What you’ll do:

Heat oil over medium in a wok or large skillet

Add mushrooms and cook for 2-3 minutes

Add onions, ginger, salt, garlic and soy sauce

Seperate yaki soba noodles by placing them in a collander and running them under hot water

Add noodles and season packets that come with them to mushrooms 

Cook an additional 4-5 minutes

Add lime juice and taste, add salt if needed

Serve with soft boiled egg

Enjoy!!

Baked Taro Chips

Baked Taro Chips

What you’ll need:

1 Taro root peeled and sliced thinly

Olive oil

Sea Salt

Black pepper

Cayenne pepper

What you’ll do:

Pre-heat the oven to 400

Grease a baking sheet (with olive oil or spray)

Place the taro rounds close together but not touching on the baking sheet

Brush or spray olive oil evenly over rounds

Bake for 10-15 minutes until browned and curling at the edges

Remove from oven and place on a paper towl lined plate

Sprinkle with salt, pepper and cayenne

Serve with salsa, hummus or alone

Enjoy!!

Zucchini Pasta

Gluten Free Pasta

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!!

Tomatillo-Lime Rice

Tomatillo-Lime Rice

What you’ll need:

4 tomatillos–husks removed and cleaned

1 jalapeno seeded and de-veined

2 limes (juice)

1 bunch of cilantro stems removed

1/2 tsp salt

1 garlic clove

1 C medium or long grain rice

1 1/2-2 C water

What you’ll do:

In a blender combine tomatillos, jalapeno, lime juice, cilantro, salt and garlic until smooth

bring 1 1/2 C water to a boil, add tomatillo mixture and rice

Reduce heat and simmer for 20 minutes

If too thick add remaining 1/2 C water

Enjoy!

{vegan} Southwestern Sheperd’s Pie

Vegetarian Sheperd's Pie

What you’ll need: 4 indvidiual servings

2 seet potaoes cooked and peeled (If you’re in a hurry and don’t have time to bake or boil them until soft just poke holes in them with a fork, wrap in a moist papertowl and microwave for 10 minutes or until soft)

1/4 C almond milk

1 C brown or wild rice cooked

1 tbsp olive oil

1 medium white onion chopped

2 garlic cloves minced

1 small package of cremini mushrooms sliced

2 celery stalks chopped

1 carrot peeled and chopped

1 C corn (I use frozen)

1/4 C vegtable stock or water–if needed

1 can diced tomatoes

1 tsp sea salt

1 tsp black pepper (x2)

2 tsp paprika (x2)

What you’ll do:

Heat oven to 350 degrees F

In a large bowl mash the sweet potatoes with milk, salt and pepper

Set aside

In a large skillet heat olive oil over medium heat

Add garlic and roast until fragrant (about 4 minutes)

add onion and cook until translucent

Season with salt and pepper

Add mushrooms, carrot, celery and corn

Cook for a few minutes until slightly softened

Add tomato paste, salt, pepper and paprika

Stir in rice and simmer for 10 minutes

If mixture is too thick add 1/4 stock or water

Spoon rice mixture into individual ramikens and top with sweet potatoes

Sprinkle each pie with rosemary

Back covered with foil for 30 minutes

Enjoy!!

Shrimp tacos with nectarine salsa

 

What you’ll need:

Salsa:

1 plum chopped 

1 large nectarine chopped 

10 cherry tomatoes quartered 

1/2 red onion sliced thinly 

1/2 lemon (juice)

1tsp sea salt

1 Tbsp basil paste

10 fresh mint leaves 

Tacos:

Small corn tortillas

Can of sweet corn drained

1 lb raw shrimp

Fish seasoning (or season salt)

1/2 lemon (juice)

1 Tbsp olive oil

What you’ll do:

Turn your oven to broil

Prepare a baking sheet with aluminum foil 

Clean the shrimp and season them with the olive oil and fish seasoning 

Broil for 3-4 minutes until cooked through

Heat a skillet over high and warm each tortilla on both sides

Cook corn in microwave or on the oven until warm

Construct your tacos by placing the shrimp inside, then the salsa, and finish with the corn

I garnished mine with parsley and Srirracha salt 

Enjoy!!

{jelly bean} Sugar Cookies

pink cookie2 pink cookie3

One of my favorite things to make with pretty shades of pinks are sugar cookies, but you can use any color your like.  There are so many fun Easter treats available right now I use those to make my frosting.  Use any of your favorite candy in place of the Starburst jelly beans in this recipe to make a perfect spring treat!

Recipe: 20 cookies

Cookies:

1/2 C unsalted butter, softened

2/3 C white sugar

1 jumbo egg

1/4 tsp vanilla

1/4 tsp almond extract

1 2/3 C all purpose flour

3/4 tsp baking powder

1/4 tsp salt

Frosting:

300 ml heavy whipping cream

1 C  fave reds starburst jelly beans (you can use your favorite candy, peeps would make such a pretty color)

Instructions:

Cookies:

in a large bowl, cream together butter and sugar until smooth. Beat in eggs vanilla and almond extract. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees. Roll out dough on floured surface (be sure to flour your rolling pin too) 1/4 to 1/2 inch thick.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Frosting:

In a small sauce pan heat cream over medium heat until it’s about to boil

Remove from heat and stir in jelly beans until melted

Cover with plastic wrap and place in fridge for at least 5-6 hours

Remove from fridge, beat until fluffy about 3-4 minutes

Frost cookies after they have fully cooled

Enjoy!!