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:
I used this pasta recipe, but did 1/2 semolina and 1/2 all purpose flour
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.
2 cans cannellini beans
2 large cloves garlic
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!
Porcini mushrooms (I had dried ones that I rehydrated by submerging them in hot water for about 30 min)
Parmesan cheese (omit if doing full vegan)
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.
Vegan soba noodles
Here we go:
Zucchini (yellow and green)
Mushrooms (I used crimini)
Extra firm tofu
Soba noodles (I use this brand)
White wine vinegar
SO GOOD! Used this recipe and made cinnamon raisin (recipe for that is on the same website), and asiago chive. I added about 1/3 cup cheese and 1.5 tbsp chives to the flour for the asiago chive bagels and it worked fine! Then after the egg wash added another sprinkle of cheese on top of the bagels before baking. I also made honey/brown sugar/cinnamon/sea salt cream cheese for the cinnamon raisin bagels and chive and cracked pepper cream cheese for the asiago bagels!
It would be pretty easy to make these vegan as well by using barley malt syrup instead of honey in the water bath and you could try a mixture of soy milk and some type of syrup (agave?) for the egg wash. There needs to be some type of sugar in the "egg wash" to promote browning!
Buffalo cauliflower tacos
I don't feel like these really need an introduction, so here's the recipe!
2 cups masa harina flour
1.5 cups hot water
dash of salt
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!
I added a drizzle of sour cream, avocado and cotija cheese to the tacos!
Vegan banana zucchini bread
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!
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
A little time consuming but fun to make! If you want to save time just use store bought tortillas and you can pretty much fill enchiladas with anything you have in the fridge if you don't feel like going to the store!
Enchilada sauce (I use Rosarita brand)
Spices: cumin, tajin, garlic, salt/pepper
1 head cauliflower
All purpose flour
1 package silken tofu
1 clove garlic
White wine vinegar
Vegan Naan Gyros
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.
Inside of gyro:
1 sweet potato
1 portobello mushroom
1 red bell pepper
I LOVE to cook! I became a vegetarian over 20 years ago, and tried my best to be a good vegan but.. cheese... SO here are some of my favorite always-vegetarian-sometimes-vegan recipes that I've compiled over the years. Some are products of my own imagination - in which case I include ingredients and recipes - and the rest have links to the website I got them from! Enjoy!