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Tag Archives: vegetarian

Ravioli with Cashew Spinach Ricotta

24 Feb Ravioli with Cashew Spinach Ricotta

I don’t think I’ve ever been one to shy away from my love of carbs (except for during a brief Atkins diet period in the early 2000s.) There is just something wonderful about fresh homemade pasta. I will pretty much eat any pasta, but homemade pasta is something otherworldly. I discovered this recipe for homemade pasta from Vegan Dad years ago and I’ve used it pretty consistently since then. One of my favorite recipes for ravioli is filled with butternut squash, but it’s not really squash season anymore.

Ravioli with Cashew Spinach Ricotta

We love this cashew spinach ricotta in my vegan lasagna recipe, so I knew it would be a hit here.  I added a touch of miso paste this time around, but it’s totally optional so if you don’t have any, don’t fret. You may need to adjust the salt level without the miso, so be sure to taste the cashew ricotta for quality control purposes. Or, you know, general hunger purposes. This recipe made about 30 ravioli for me, but if you plan to make square ravioli with an overlapping pasta layer, be sure to double the dough recipe.

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Greek Chickpeas and Rice

26 Jan

I think there’s something really comforting about a big bowl of beans and rice. There’s so many different variations from different cultures that it’s hard to choose just one to love. Fortunately for me, no one is making me choose. But if I had to, I’d probably pick this dish because I love tangy Greek tomato sauces and creamy chickpeas.

Greek Chickpeas and Rice

This dish is very similar to the spanakorizo I posted a while ago, but without the spinach and a little more flavorful sauce. It’s an awesome meal for the cold days of winter, especially if you’ve recently been sick and have absolutely no appetite for anything but comfort food. Maybe that’s just me. If you want to make it even more authentic, try a few cubes of this delicious vegan feta on top. You won’t regret it.

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Pecan Cinnamon Rolls

5 Jan

This past week there was torrential rainfall in the Midwest and we happened to be affected by it. We live in an older house that I love, but the previous owners decided to finish most of the basement. This usually isn’t a problem: we have extra space for entertaining and a whole extra room to display some of my husband’s Marvel action figures.

Until it floods.

And yes, he collects action figures. Our bathroom is actually Simpsons themed. You can totally tell we’re adults who grew up in the 90s. My husband had taken a few days off between Christmas and New Years, and spent most of that time on his hands and knees tearing up laminate. This week, we have people installing a sump pump (I didn’t even know what that was) in our basement. These nice guys actually went through the effort of hauling away all of our basement flooring, so I decided to make these cinnamon rolls for them.Pecan Cinnamon Rolls

Little did I know, one was on a diet, so after I shared with the other guy, I ate four. So it goes.Pecan Cinnamon Rolls

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Vegetable Lasagna with Cashew Ricotta

29 Dec Vegetable Lasagna with Cashew Ricotta

As many vegan bloggers before me, I have discovered the magic that is cashew ricotta. Creamy, savory cashew cheese between layers of soft pasta and marinara…I don’t think there’s anything that could make me happier. If I’m being absolutely honest, I only had ricotta once before switching to a vegan lifestyle, but I definitely don’t think I’m missing out on anything.

Vegetable Lasagna with Cashew Ricotta

I love making lasagna because it’s a meal that lasts for days and tastes even better as leftovers. I always used lasagna noodles that require boiling in the past, but we switched to the no boil kind and it makes this meal that much easier.

Vegetable Lasagna with Cashew Ricotta

Like most everything I make, I like to change up the vegetables in this. My only consistency is the spinach and ricotta. Try it with roasted red peppers and portobello mushrooms,  or sundried tomatoes and caramelized onions.

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Vegan Caramel Turtles

22 Dec Vegan Caramel Turtles

 
I made these turtles as a present for my family last year on Christmas and they requested I make them again this year. And by requested, I mean demanded. But I was happy to oblige because these are delicious and I get to opportunity to taste test them before the big day.
I’m a huge fan of rich, chewy caramel, but it’s hard to find a vegan version that compares to the non-vegan kind. Cocomels are the only ones I’m aware of, although there could be more. I used this same caramel recipe in my birthday dacquoise, but it’s originally from Fork and Beans. If you’ve never made homemade caramel before, here’s a disclaimer: it’s easy to screw up. Trust me, I’ve screwed it up multiple times and I have made this recipe a LOT.

Vegan Caramel Turtles

A few tips for your success include:

  • low and slow is the way to go. Don’t try to heat it too fast, because it will burn to the bottom of your pan and ruin it forever. Not like I’ve had experience with that.
  • use parchment paper in the pan. Aluminum foil and wax paper will not work. You’ll end up peeling them off the caramel while trying to salvage any bits of caramel and it’s just really messy. Seriously, I haven’t done this a few times either.
  • don’t try to use an immersion blender if the emulsion breaks. Caramel is hot. Like over boiling temperature hot. If you stick a blender in it, it’s going to splash onto your arm and burn you. Definitely don’t try this. See the first tip on how to avoid the emulsion breaking.
  • don’t expect it to be as firm as non-vegan caramel. Unless you have a candy thermometer, it might get firmer. I haven’t been able to successfully get it that firm. Let me know if you do.

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Baked Vegan Cheesecake with Pretzel Crust

13 Dec

Cheesecake.

Rich, creamy, luscious, thick cheesecake. On top of a salty pretzel crust and drizzled with blueberry sauce.

Baked Vegan Cheesecake

Another one of those recipes that I have never even attempted before going vegan, yet worked out perfectly. I’ve been intrigued with New York style cheesecake for a while now, but most recipes call for a massive amount of eggs to set the texture. Before now, I would have never been able to replicate them. But yet again, VeganEgg to the rescue! Since VeganEgg sets at higher heats, it works perfectly in this custard-style application.

Baked Vegan Cheesecake

This recipe is so ridiculously easy that I’m considering making another cheesecake tomorrow. Two cheesecakes is not a problem, right? Not in this household.

 

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Aquafaba Ranch and Tartar Sauce

2 Dec

So apparently I’m a little late to this party, because people have been making mayo with aquafaba since April. Can you believe it’s only been in the past year that aquafaba has been discovered? It seems like I read about it everywhere now!

DSC_1496dit

While I’m a big fan of Just Mayo by Hampton Creek, I also love to be able to make things from scratch. Tonight we’re having a fish fry with Sophie’s Kitchen Vegan Shrimp and Gardein Fishless Filets, so tartar sauce was a must. The ranch? Well, I’m saving it for pizza Friday. I know I’m not the only person who dips pizza in ranch, so stop giving me that weird look. Continue reading

Quiche with VeganEgg by Follow Your Heart

28 Nov Quiche with VeganEgg by Follow Your Heart

I’m still enjoying experimenting with the Follow Your Heart VeganEgg because as I’ve admitted before, I tend to get “committed” (read: obsessed.) It’s been sold out by most retailers, but it should be coming from back to Amazon and Vegan Essentials soon! I’ll be checking regularly with the rest of you, because I know I’m going to run out!
Quiche with VeganEgg by Follow Your Heart

The carton of VeganEgg contains a recipe for quiche florentine, but I wanted to put my own twist on it by using a hashbrown crust and vegan sour cream. This came out even better than my previous tofu quiche texture, and I usually never admit to improvement. I think I could eat this daily for breakfast and never get sick of it. Like a proper Midwesterner, we ate this with ketchup for dipping, because in the Midwest we put ketchup on everything. Or maybe that’s just me and I’m using my location as an excuse. I guess we’ll never know.

Quiche with VeganEgg by Follow Your Heart

I would highly suggest prepping this early by getting your cold water ready, or even preparing your filling and crust the night before if you want to serve it for breakfast.

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Review: Follow Your Heart Vegan Egg

24 Nov

Long before the ages of the new vegan cheeses, there was Follow Your Heart. Their vegan cheeses were some of the first I tried when my husband had gone vegan and I was vegetarian. I’ll be honest, as a vegetarian, I wasn’t impressed.

And then they went and revamped their cheeses.  Holy cow…Have you tried them yet? They are my new favorite cheese on the market. Seriously, put down your phone/computer/tablet and go buy some or order it online.

So naturally when I heard Follow Your Heart was coming out with a Vegan egg, I was intrigued. Anyone who has been vegan for a certain period of time has tried the tofu scramble or chickpea flour omelettes, but there’s just something intrinsically different about scrambled eggs that neither can emulate.

And that’s where VeganEgg comes in.

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Thanksgiving Stuffed Squash

21 Nov Thanksgiving Stuffed Squash| Avocados and Ales

Thanksgiving is almost upon us, and traditionally we have a “post-thanksgiving thanksgiving.” This year I decided to cook early, since we won’t be picking up any discounted Tofurky’s after Thanksgiving.Thanksgiving Stuffed Squash| Avocados and Ales

I’ve seen the recipe for vegducken circulating around Facebook for a few weeks, but for me, Thanksgiving is mostly about the sides. I thought “screw Vegducken, I just want potatoes and stuffing!” And that’s how this dish was born.

Thanksgiving Stuffed Squash | Avocados and Ales

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