So I've posted about this bread recipe before, and I absolutely love it! It's so fast (only takes 2 hours to rise, then shape, then an additional 40 minute rise and that's it!), and I've recently been experimenting with different ways to doctor it up. 

Here is what I added to this one: 

2-3 tbsp fresh thyme (chopped) 
2-3 tbsp fresh rosemary (chopped) 
1-2 tsp garlic powder 
1 tbsp hemp hearts 
1 tbsp chia seeds 
2 tbsp roughly chopped roasted pepitas 

That's it! Super easy and really good! 

Okay this SAUCE... so good... here we go: 

Ingredients:​

Pasta:
I used this pasta recipe, but did 1/2 semolina and 1/2 all purpose flour 

Filling*:
1 cup roasted eggplant (mine were leftovers, I roasted them at 400 until tender with garlic powder, onion powder, salt, pepper and dried thyme)
2/3 cup ricotta 
'handful" sun-dried tomatoes (just eyeball it and taste as you go)
"handful" roasted cashews  (just eyeball it and taste as you go)
1 package basil 
2-3 cloves garlic
EVO (again, as much as you'd like. If you want it a little thinner but don't want to use as much oil just add a little water)
lemon zest (to taste)
salt, pepper to taste
*disclaimer, I didn't make this ricotta/sun-dried tomato/cashew pesto - my partner did and I am kind of guessing at the proportions! Just taste everything as you go and alter as you need to.

Sauce**: 
2 cans cannellini beans 
2 large cloves garlic
1/4 shallot 
1/2 cup white wine (I used pinot grigio) 
1/3 cup grated parmesan 
1/3 of a lemon juiced
2 tbsp butter 
2-3 tbsp fresh thyme (plus more for garnish)
1/2 tbsp fresh rosemary (plus more for garnish)
salt, pepper, nutritional yeast to taste 
** You could totally make this sauce vegan by using vegan butter and either omitting the parmesan cheese and upping the nutritional yeast, or using some vegan parm! 
Instructions: 

1. Make pasta dough according to recipe, and while resting make the filling. Then roll out and shape tortellini (there are seemingly a million different ways to shape these little guys, and if you've never done it just watch a quick youtube video on it!) 
2. Blend the filling all together! I find it easiest to pipe the filling into the tortellini circles, but you can use a spoon to put little dollops on each tortellini also . 
3. Set tortellini aside (don't cook yet!) and start the sauce. Melt butter and add shallot and garlic. Cook for a few minutes until fragrant, then add white wine and about half of your fresh thyme and rosemary. Let this simmer for a few minutes. 
4. Add drained beans and let this boil away for a while, you want the beans to be super soft so you can blend them up! Taste every few minutes and adjust salt, pepper, and wine as necessary. 
5. When they're getting pretty creamy, add lemon juice, nutritional yeast, and parmesan, tasting as you go.
6. Blend the sauce in a blender/food processor until smooth and transfer back into sauce pot. Again, adjust the flavor. At this point I added more thyme, lemon juice, and wine and let it cook a little longer! 
7. Boil the pasta in salty water until tender, then drain and reserve approx. 1/3-1/2 cup of the pasta water to add to the sauce.
8. Add pasta to sauce (or sauce to pasta) and pour in as much pasta water as you need to make the sauce the consistency you like. Adjust flavor with salt, pepper, lemon juice/zest, whatever other spices you want.
9. I topped mine with toasted pistachios, fresh thyme, lemon zest and a little parmesan cheese! 

Ingredients: 

Porcini mushrooms (I had dried ones that I rehydrated by submerging them in hot water for about 30 min)
Peas
Parmesan cheese (omit if doing full vegan)
Lemon zest 
And the ingredients from the recipes below!

Here is the pasta recipe I used, and I didn't follow the instructions really, just mixed it up by hand and kneaded it for a few minutes until it was smooth. Then used a pasta maker to cut the pasta (rolled it to level 6). 

Sauce was inspired by this recipe with the following modifications:
I added 1/4 cup brown onion to the garlic at the very beginning, and didn't have almond milk but DID have vegan half and half, so I used 1 cup of that + 1 cup white wine + 1/2 cup liquid from rehydrating the porcini mushrooms (you could also probably use veggie stock). I also didn't have arrowroot or cornstarch so I used tapioca starch and would recommend using a little less than the 4 tbsp in the recipe. After blending it I put it back in the skillet and added the juice of about 1/2 lemon, some garlic salt, and some black pepper. 

Instructions:

1. Rehydrate mushrooms (if using dried ones)
2. Make pasta dough and then set aside to rest
3. When mushrooms are done, drain and RINSE!! If you're using rehydrated ones they can be really gritty so you'll want to make sure to rinse them well and make sure to set aside some of the liquid for the sauce 
4. Make the pasta sauce according to recipe above
5. Sauté mushrooms and peas in EVO and garlic salt, then deglaze pan with a generous amount of white wine (I probably used close to a cup by the end) 
6. Cook pasta and reserve some of the pasta water, then mix it with the sauce, pasta and veggies 
7. Serve with lemon zest and with or without parmesan! 

Here we go: 

Ingredients:
Broccoli 
Zucchini (yellow and green)
Mushrooms (I used crimini) 
Onion
Bell pepper
Extra firm tofu 
Lime
Cilantro
Peanuts
Garlic 
Cabbage 
Soba noodles (I use this brand) 

Sauce:
White miso
Soy sauce
Ginger
Peanut butter
Lime
White wine vinegar 
Mirin
Garlic

Instructions

1. Get as much liquid out of the tofu as possible, cube, and coat with EVO and whatever spices you want
2. Bake at 400 for a while
3. While the tofu is baking,chop all the veggies and sauté with whatever spices you want (I left the cabbage out of this, just used it on top for texture, but you can cook it too!)
4. Make the sauce: add equal parts miso and peanut butter to a bowl and whisk in approx 1/3 cup (no clue how much I used.... use your best judgement...). Grate approx 4 cm fresh ginger, add a clove or two of chopped garlic, and squeeze half a lime into it. Add a dash of white wine vinegar and mirin and taste. Add water as needed. If you don't have mirin or want to buy it just add a little brown sugar or maple syrup or something to sweeten it up a bit. 
5. Boil the noodles and at this point you'll want to stat to broil the tofu 
6. Drain the noodles, saving a bit of the water, and ,ix the sauce in. Continue to cook on the stove over low heat for about a minute.
7. Add all the veggies to the noodles (or the noodles to the veggies) and mix in the tofu
8. Serve with cilantro and a sprinkle of peanuts and finely sliced cabbage! I ran out of sriracha but I would definitely add that on top too! 

I don't feel like these really need an introduction, so here's the recipe! 

Tortillas 

Ingredients:
2 cups masa harina flour
1.5 cups hot water 
dash of salt 

Instructions:

1. Mix flour and salt together and gradually add in hot water, stirring as you go. 
2. Kneed dough for a few minutes and then let rest for a few minutes 
3. After resting, break off small golf-ball-sized chunks of dough and shape into a ball, press with tortilla press (if you have one), or roll out by hand (this is what I did!)
4. Cook for approx. 1 minute on each side in a cast iron pan (no oil needed)

Cauliflower

I used two different recipes as inspiration, this Tasty one and at NYT recipe. I used the Tasty recipe for the batter part but then heated the buffalo sauce and butter on the stove like the NYT recipe does. I used Sweet Baby Ray's buffalo sauce and it was great! 


Slaw

Ingredients
Green Cabbage
Cilantro
Sour cream
1 Lime
Maple syrup 
Salt/pepper
Tajin 

Instructions

1. Finely slice approx. 1/3 of cabbage into thin strips
2. Add chopped cilantro and a dash of salt, pepper, and tajin 
3. Add a dollop of sour cream, the juice of approx. 1/2 lime and a small amount of maple syrup (to taste) and mix up! 

Toppings
I added a drizzle of sour cream, avocado and cotija cheese to the tacos! 

Got my inspiration from this recipe with some alterations: 

I used 1 less banana and added in approx 3/4 cup shredded zucchini (mine was frozen, so I thawed it and then squeezed as much liquid out of it as possible). I also wanted this to be a little sweeter, so I added 2 ish tbsp maple syrup and roughly chopped chocolate covered pecans, and sprinkled a little white sugar on top before baking! The recipe says to cover with foil and bake for 10-15 minutes, but I try not to use foil so I ended up baking it for a total of 1 hr (uncovered) and it turned out great!  

This carrot top pesto is a game changer! The number of times I've bought carrots and composted the tops because I didn't know what to do with them makes me want to cry, because this recipe is super easy and so good! I use this pesto recipe, but doctor it up by adding approx 1/4 cup (to taste) nutritional yeast, the juice from 1/2 a lemon, and approx 1/3 cup basil.

Here is the pasta recipe (the BEST egg pasta recipe I've found). I used all-purpose flour for this recipe but if you have 00 or want to go buy some it makes it super silky and delicious. I also only made a half recipe of the pasta so my egg yolk/egg ratio was a little different, and only let it sit for 30 minutes because I got impatient, but it still worked! 

Roasted veggies:
1 red bell pepper
1 red onion
1 yellow squash 
large handful halved cherry tomatoes 
1 head broccoli
4 cloves garlic 
approx 2 cups roughly chopped crimini mushrooms

Instructions:

1. Make pasta dough first so it has time to rest 
2. Make pesto and set aside 
3. Put all the chopped veggies on a baking tray and season however you like (I used salt and this cracked peppercorn and herb seasoning that I got from Winco that I love!) and roast at 375 until they're done!  
4. Save some pasta water after straining and combine it with pasta, veggies and pesto. I also added about 1 cup of peas at the end and a few uncooked cherry tomatoes on top.

Kind of a weird one but it turned out so good! I got the naan recipe here and the hummus recipe here. This is the. Best. Hummus. Recipe. Ever. I use it all the time, but usually doctor it up with different spices and sometimes roasted carrots or beets. This time added extra ice water, less oil, and added dill and za'atar. The naan recipe is straightforward, but I added minced garlic and dill into the dough before I rolled it out. 

Ingredients:

Inside of gyro:
1 sweet potato
1 portobello mushroom
1 red bell pepper
1 eggplant 
1 onion
dill
1 avocado
za'atar
onion powder
garlic salt
cumin

Instructions:

1. Preheat oven to 400 degrees 
2. Make naan dough so it has time to rest
3. Start making hummus (boiling the chickpeas with baking soda if using canned - check out the recipe for instructions)
4. Cut mushroom, sweet potato, and eggplant into wedge shapes and lightly coat with EVO
5. I seasoned with garlic salt, za'atar, onion powder and cumin
6. Roast until they're done! 
7. Meanwhile, caramelize onions and pepper
8. Finish everything else
9. ASSEMBLE 
10. This recipe seems like it doesn't take any time but it actually did and it took several pots/pans/food processor/ measuring cups/all the things but it was worth it!