Category: Entrees/Main dishes

Categories
Entrees/Main dishes Vegan

Vegan Mac and Cheese

Many vegan cheese sauce alternatives use cashews as the source for a creamy base. But if your looking for a nut free or cheaper recipe then this will be perfect! The main component for this recipe is chickpeas, and sweet potato. Using both those ingredients builds a flavorful and high protein alternative for the common cheese sauce.

1 15 ounce can of chickpeas (drained)

1 onion (150g) Sliced

1 cup (140g) of cubed sweet potato (Peeled, and steamed until soft)

2 tbsp tahini

2 tbsp lemon juice

1 tsp garlic powder

¼ tsp paprika

⅓ cup nutritional yeast

1 cup oat milk

1 tsp salt

¾ tsp black pepper

2 tbsp olive oil

12 ounces of elbow pasta

  1. In a large skillet heat the olive oil over medium heat for 2-3 minutes. Add onions and cook for 5 minutes over medium-low heat until soft
  2. Add garlic powder, paprika, black pepper, salt, sweet potato, chickpeas, tahini, lemon juice, and oat milk. Continue cooking until liquid is reduced and thicker, roughly 8-10 minutes (make sure to occasionally mix). Add nutritional yeast and stir to combine 
  3. Let cool for 10-15 minutes. Pour cooled mixture into a food processor, and blend until smooth and creamy.
  4. In a medium saucepan boil 6 cups of salted water. Add elbow pasta, and boil for 8-10 minutes until pasta is soft.
  5. Place pasta into a large bowl and mix in chickpea sauce until combined. Serve immediately or store covered in fridge for up to 4 days
Categories
Breakfast-Brunch Entrees/Main dishes

Caramelized Onion and Feta Star Bread

A soft bread swirled with a savory caramelized onion filling and shaped into a star. This showstopper is often served at holidays or fancy event, so go ahead and give it a try!

Dough

4 cups (565g) flour

1 1/2 tsp salt

1 tbsp sugar

3 tsp yeast

1 ¼ cup (280g) hot water 110-115°F

3 tbsp olive oil

1 egg

Caramelized Onion Filling

2 onions (350g) sliced

2 tbsp olive oil

8 ounces chopped mushrooms

2 tsp balsamic vinegar

2 tsp Salt

1 tsp Black Pepper

Handful of Parsley 

1 Cup of Spinach

½ tsp sage

½ cup feta

Instructions: Prepare the dough

  1. Place the yeast, sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Or, if you do not own a stand mixer, a regular large mixing bowl.
  2. Pour warm water into a bowl along with olive oil, and egg. Turn the mixer on low and knead for 3-5 minutes until the dough is soft and slightly sticky (If you have no mixer just knead with your hands until soft).
  3. When fully kneaded, cover with plastic wraps and let rise in a warm place for 60-90 minutes until doubled in size.

Instructions: Prepare the filling while the do is rising

  1. In a large skillet over low heat add olive oil and heat for a couple minutes. Add sliced onions and cook stirring occasionally for 30 minutes until onions are a golden brown
  2. Add mushrooms and continue cooking over low for 5 minutes. Then add balsamic vinegar, salt, pepper, sage, parsley and spinach. Cook for 10 more minutes until spinach is wilted and mushrooms are soft. Add feta cheese and set aside to cool.

Instructions: Assemble the bread

  1. Punch down the dough to release air. Place the dough on a lightly floured work surface, and divide into four equal pieces. Roll each piece into 12 inch circles (If the circle are not round use your hands to shape)
  2. Place one of the circles and a parchment lined baking sheet, and top with ⅓ of the filling. Place another circle of dough on top and repeat. Leave the last top layer of dough without filling, so only 3 of the dough circle will be topped with filling.
  3. With a circular 4 inch glass or container Indent a circle directly in the middle of the dough. This is the center of the star. Using a pizza cutter, cut 16 even strips of dough starting from the edge of the center. With both hands, grab two strips and twist them away from each other twice, then press the two ends together to form the point
  4. Cover the shaped bread with plastic wrap and let rest for 30 minutes

Instructions: Bake the bread

  1. Preheat the oven to 350°F (177°C). 
  2. In a small bowl whisk together the egg and water until fully combined. Using a pastry brush, lightly brush the star with the egg wash.
  3. Place in oven and bake for 25-35 minutes until the bread is golden brown
  4. Enjoy immediately or let cool and store in fridge covered for up to 5 days
Categories
Entrees/Main dishes Gluten-Free

Pan Fried Falafel Patties

Traditional deep fried falafel is great, but I cant be the only one who doesn’t have the time (or patience) to heat I bucket load of oil which only ends up being used once. As a delicouse, and healthier option this recipe is designed to be cooked in a skillet with a touch of oil (I recommend olive).

One thing to keep in mind is to only used prepared dried chickpeas. All you have to do is add 1/2 pound of chickpeas into a pot of 4-6 cups of water and bring it to a boil. Continue boiling for 2-3 minutes, then take of the heat and cover for roughly an hour. Once that is done you are ready to go!

Pan fried falafel

1 onion(125g) chopped

2 cups chickpeas (320g)

Handful of fresh parsley (34 cup)

Handful of fresh cilantro (½ cup)

1 tsp dried dill

1 ½ tsp cumin

1 ½ tsp salt

2 cloves garlic

½ tsp black pepper

½ tsp coriander

½  tsp cayenne 

3 tbsp oat flour

1 tsp baking powder

  1. Combine all ingredients into a food processor and pulse until combined.
  2. Dump mixture into small bowl and chill in fridge for at least 30 minutes
  3. Once chilled roll into 6 balls, and flatten slightly. Preheat a skillet at medium heat, then lightly spray with oil. Cook until browned on both sides roughly 4 mins each
  4. Serve how desired immediately or store in fridge for up to a week

Notes: I served my falafel in a pita bread along with some tomatoes, pickles, lettuce, and a classic tzatziki sauce