Entrees

Pumpkin Stuffed Shells with Sage Alfredo Sauce

Posted by on Mar 11, 2013 in Entrees | 0 comments

Pumpkin Stuffed Shells with Sage Alfredo Sauce

PrintPumpkin Stuffed Shells with Sage Alfredo Sauce Ingredients1 box of jumbo pasta shells 2? cups of cooked pumpkin (canned or fresh) 2 cups of shredded vegan mozzarella (I used Daiya for this recipe) 1? cups all-purpose flour 1? cups plain non-dairy milk 1 stick of vegan butter 2 teaspoons chopped sage Salt and pepper Liquid (water or milk to thin out the sauce)InstructionsBoil pasta according to directions, and preheat oven to 350 F. When pasta is done, drain and set aside. Mix the pumpkin in a bowl with 1 cup of cheese. Add salt and pepper (I added about ? teaspoon of each); mix. Melt...

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Spicy Creamy Kale Pasta

Posted by on Mar 11, 2013 in Entrees | 0 comments

Spicy Creamy Kale Pasta

PrintSpicy Creamy Kale Pasta Yield: Serves 2 Ingredients8 oz. penne pasta 3/4 cup cashews 1/4 onion, chopped 3 large handfuls of kale (about 4-5 cups, loosely packed) 1 Tbsp. nutritional yeast 2 Tbsp. salsa (optional) 1/4 cup unsweetened non-dairy milk 1/2 tsp. paprika 1 tsp. chili powder 1 tsp. red pepper flakes 1 tsp. garlic salt 2 Tbsp olive oilInstructionsCook pasta according to directions. In a large pan, warm a few tablespoons of olive oil. Toss in chopped onions and kale, and saute until for 7-9 minutes (depending on how soft you like your kale). In a blender, add cashews, nutritional...

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Moroccan Spaghetti

Posted by on Mar 11, 2013 in Entrees | 0 comments

Moroccan Spaghetti

PrintMoroccan Spaghetti Yield: Serves 5 - 6 Ingredients12 oz. dried spaghetti 2 tbs olive oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 28 oz. canned or boxed chopped tomatoes 1 tsp ground cinnamon 1 tsp ground cumin Pinch of turmeric 1 cup toasted slivered almonds 1 cup cooked chickpeas 1/2 cup chopped parsley 1/2 cup chopped cilantro 1/2 cup chopped mint Salt and freshly ground black pepperInstructionsCook spaghetti in a large pot of well-salted water until al dente. Drain and set aside until sauce is ready. While spaghetti cooks, heat oil in a large saucepan over...

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Easy Spinach Alfredo

Posted by on Mar 11, 2013 in Entrees | 0 comments

Easy Spinach Alfredo

PrintEasy Spinach Alfredo Ingredients1 "large pot of pasta" (I used organic spiral semolina) *use any variety of pasta you'd like - the dry amount will vary - but it should cook up to be around 6 cups of fluffy cooked pasta 1/2 bag frozen spinach (about 3 cups frozen/packed or 5 fresh baby spinach, chopped) "Vegan Alfredo" Sauce: 1/3 cup reserved pasta water (from drained pasta) 3-4 Tbsp Vegenaise (vegan mayo-like condiment) 3 Tbsp Dijon Mustard 1/3 cup Nutritional Yeast 2 Tbsp garlic powder 1 Tbsp cumin powder 1 tsp salt/pepper to taste *add in some Extra Virgin Olive Oil for a richer...

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Chipotle Black Bean & Quinoa Wraps

Posted by on Mar 11, 2013 in Entrees, Recipes | 0 comments

Chipotle Black Bean & Quinoa Wraps

PrintChipotle Black Bean & Quinoa Wraps Ingredients1 cup cooked quinoa 1 ? cups black beans, drained and rinsed ? cup diced red onions 1 tomato, seeded and diced 2 cups romaine lettuce, chopped ? cup alfalfa sprouts 1/2 recipe chipotle sauce (recipe below) 4 large whole wheat or brown rice tortillas InstructionsMix quinoa and black beans together in a medium bowl. Lay tortilla flat and top with a tablespoon of chipotle sauce. Place quinoa mixture on tortilla and top with onions, tomato, lettuce and sprouts. Drizzle with additional sauce if desired. Roll tortilla and cut in half to...

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Kale & Sweet Potato Quesadilla

Posted by on Mar 11, 2013 in Entrees, Recipes | 0 comments

Kale & Sweet Potato Quesadilla

PrintKale & Sweet Potato Quesadilla Ingredients1 small sweet potato, pierced with fork 1 tbsp. olive oil 1 large onion 1 1/2 c. kale, chopped 1 vegetarian chorizo sausage, crumbled (optional) salt & pepper to taste 1/2 c. black beans, cooked or canned (rinse well if using canned) 1/2 tsp. smoked paprika olive oil cooking spray 4 whole wheat tortillas Instructions Preheat oven to 400 degrees. Place sweet potato on a small baking sheet lined with aluminum foil. Bake for 35-45 minutes, or until tender. Cool slightly, then remove skin, transfer to a small bowl, and mash with a fork or potato...

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