Creamy Broccoli Pasta with Pine Nuts

I love making cream sauce. LOVE. My friends think of this dish as a cheesy alfredo pasta. You can’t go wrong when a dairy free recipe is being called cheesy. Enjoy it and share with the world!
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3 cups dried short pasta
2 cups unsweetened coconut milk
2 large cloves of garlic, minced
1 small onion, diced (roughly 1/2 cup)
3 tablespoons chopped fresh basil
2 tablespoons nutritional yeast
1 /12 teaspoon salt
2 cups broccoli, chopped into small pieces
Beurre manié (2 tablespoons flour and 2 tablespoons dairy free margarine)
1/2 cup pine nuts
Pepper to taste
Cook pasta according to package directions. In a medium pot, bring coconut milk to a boil with garlic, onion, basil, nutritional yeast, salt, pepper and broccoli. Bring to a boil and continue to cook on high for 5 minutes.
To make a beurre manié paste blend flour and margarine in a bowl with a fork until fully combined. Reduce the heat of the sauce to medium. Whisk the beurre manié into the sauce little by little, allowing the sauce to thicken a bit before adding more.
Toss cooked noodles with thickened sauce and serve into bowls. Top with pine nuts. Serve with a salad (if desired) and enjoy (mandatory)!
Serves 4
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Baby Kale and Warm Couscous Salad

Another winner in my heart. The tofu is optional, if you want to make this a soy-free meal. This recipe is easily double to make dinner for 4, or make a big batch and serve as a side salad at a potluck.
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1/2 cup unsweetened coconut milk
1/3 cup couscous
1 teaspoon vegetable bouillon powder
1/2 teaspoon cumin
4 cups loosely packed baby kale
1 large orange (roughly 1 cup cubed)
1/2 cup pecan pieces
1/2 cup dried cranberries
1/4 lemon
2 tablespoons olive oil
2 green onions
1/3 cup crumbled firm tofu
Pepper to taste
Bring coconut milk, cumin and vegetable bouillon powder to a boil in a pot. Add couscous and dried cranberries, cover and remove from heat. Let stand 5 minutes. While couscous is cooking, remove peel form orange and cube. Place into a bowl with pecans and baby kale.
Crumble tofu in separate bowl, add salt and pepper and squeeze the juice of 1/4 lemon onto it. Mix and set aside. Slice green onions for garnish.
Toss couscous and olive oil with the kale mixture. Serve onto 2 plates and top with crumbled tofu and green onions. Eat and enjoy. Serve with an additional lemon wedge if desired.
Makes 2 meal size salads.

Cream of Lentil Blender Soup

This is another quick meal for you. It’s a lifesaver when you forgot to make your lunch and you want something more exciting than a sandwich. It’ll take less than 5 minutes, is full of nutrition and goes amazing with some fresh rye bread.

If you are pre-making it for something and it will get warmed up later, you can skip the cooking part on the stove and just jump right to the blender!

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1 can of lentils, 540ml
1 1/2 cup unsweetened coconut milk, or other dairy free unsweetened milk
1/4 of a large onion (roughly 1/3 cup)
1 medium clove of garlic
1/4 inch ginger root
1/2 teaspoon lemon juice
1/2 teaspoon ground cumin
2 teaspoon vegetable bouillon powder
1/2-1 teaspoon chili sauce, depending on spice preference
2 green onions, optional
Place coconut milk in a large pot on high heat to bring to a boil. Roughly chop the onion, garlic and ginger and add to coconut milk. Rinse the lentils and add half of them to the pot. Add in lemon juice, cumin, bouillon powder and chili sauce. Continue to cook over high heat for approximately 2 minutes until vegetables have just started to soften.
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Remove from heat and add to blender. Puree until smooth. While blending, slice green onions for garnish. Split leftover lentils into bowls and pour the puree over them. Garnish with green onions. Enjoy!
Makes 2 meal soups or 4 side soups

Peanut Butter and Banana Oatmeal

Not only is this breakfast awesome, it is also ready in less than 5 minutes! Truth. So great for those of you that are also rushed or lazy in the morning. A great dish to start your day off with, full of nutrition and tasty goodness!
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2 cups almond milk, unsweetened preferably
1 1/2 cups hot water
1/2 cup natural peanut butter (other nut butters can be substituted)
1/4 cup lightly packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large bananas, quartered lengthwise and chopped
1 1/3 cups quick cook oats
Dark chocolate chips, optional
Add all ingredients except for oats and banana to a large pot on high heat. Bring to a boil while mixing. Once boiling add the banana and oats and continue to cook over high heat for approximately 3 minutes, stirring constantly until oats are softened. Distribute into 4 bowls and enjoy. Garnish with dark chocolate chips for an extra kick.
Serves 4

Watermelon Pie

Watermelon pie, you say? Yes indeed! It sounds odd and it looks a little freaky. But man oh man does it taste amazing. It’s a no bake pie so it’s perfect for those hot summer days that you dread turning the oven on.

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To start off let’s gather our ingredients and supplies.

For food you’re going to need:

  • 1 cup vanilla cookie crumbs
  • 1/3 cup vegan margarine, such as earth balance
  • 1/4 cup finely chopped parsley
  • 6 cups cubed watermelon
  • 1/2 cup almond milk
  • 1/2 cup cornstarch, plus 6 tbsp water
  • 1 cup sugar
  • 1/4 cup water
  • 1 lime

For supplies you should gather:

  • A Fine Strainer
  • Cheesecloth
  • 8 inch springform pan, lined with parchment paper on bottom and sides
  • Food Processor
  • Measuring cups and spoons
  • Bowl
  • Pots
  • Spoons

Once you know you have all the good stuff, let’s get started!

Making the Base:

To start off, we make the cookie crumbs. To get 1 cup of crumbs it took 20 arrowroot cookies. If you’re not a fan of arrowroot, feel free to use your favourite non-creme vanilla cookie. Place the cookies in a food processor and process until they are fine crumbs. Place crumbs in bowl or measuring cup.

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In a small pot, melt the butter over medium heat. Once melted, stir in finely chopped chervil. Continue to cook for about 1 minute and then remove from heat.

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Pour butter mixture into the crumbs and mix until thoroughly combined. Put the crumb mixture into the springform pan and press down firmly until you have a nice firm crust. Put in the freezer until needed.

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Filling Fun:

Rinse the cookie crumbs out of the food processor.

Cut 6 cups of cubed watermelon. It took about half a medium watermelon for me, but sizes vary, so just keep cutting until you’ve got your 6 cups worth. Place in the food processor and process until fully blended.

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Line the strainer with cheesecloth and place over a medium pot. Pour the watermelon puree into the the strainer. Force the juice through the cheesecloth using a spoon. Continue until all juice has gone through and only pulp remains. Discard the pulp.

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Add 1/2 cup milk to the watermelon juice. Heat the watermelon juice mix over medium high heat and bring to a boil. While the watermelon juice is heating, create a cornstarch slurry. I a small bowl mix the 1/2 cup cornstarch with the 6 tbsp water, mixing thoroughly until its a smooth liquid.

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Once liquid is boiling, slowly pour the slurry into pt, while whisking quickly. Continue to whisk until the filling has thickened and all the slurry has been incorporated.

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Remove the crust from the freezer. Pour filling over crust. Put into fridge to set, for at least 4 hours, but preferably overnight.

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Lime Syrup Time:

This really is the most important part of the pie. Without it, the pie is nothing. It brings everything together so nicely while adding that sweetness and tartness and oh-so-goodness.

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Zest the lime, and then cut the remaining lime into quarter wedges. Squeeze juice into small pot. Add the zest, 1/2 cup sugar and 1/4 cup water into the pot and stir to combine.

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Over medium heat, bring to a boil stirring constantly, ensuring that all sugar is dissolved. Once it starts to boil, continue to stir and cook for 1 minute. Literally 1 minute. Use a timer or your watch because if you cook to long it will be too thick, and not long enough it will just be sugar water.

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Remove from heat after 1 minute and transfer to glass storage container. I like to use mason jars, but the choice is yours.

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The Finishing Touches:

Everything’s done and now you have to play the waiting game. It sucks, I know, but it’s totally worth it in the end.

Once the pie is set, remove the sides of the springform and gently take the parchment paper off of the sides of the pie. Transfer onto a serving dish, keeping the bottom parchment, or leave on the bottom of the springform pan. Cut it into 12 pieces.

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When serving, make sure you pour the lime syrup generously over each individual piece. As i said earlier, it makes it, so don’t be shy.

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Eat, enjoy and go back for seconds! Hope you love this pie as much as we do!

It’s MANWICH Time!

So it has recently come to my attention that I have never had Manwich in my life. Somehow, as a child this processed food skipped over me. I’ve been told by the bearers of this epiphany that Manwich is amazing and I must have it at once! So here I am sharing my experience with you! You’ll probably want a Manwich after.

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First things first I need to whip up a batch of the best homemade beef substitute. Super easy and amazing tasting, this is my go to recipe every time. It can be used in any recipe ground beef is called for. Use it and love it.

TVP Ground Beef Substitute

1 cup water

1 cup canned diced or crushed tomatoes with juice

1 tbsp soya sauce

2 tsp vegetable based stock powder

1 tsp browning sauce

1/2 tsp liquid smoke

1/4 tsp dried oregano

Fresh ground pepper, to taste

2 cups dried TVP granules

TVP

Add everything except the TVP to a pot and bring to a boil. Once boiled, remove from heat and stir in the TVP granules, mixing well. Place a tight-fitting lid on the pot and let stand for 10 minutes. Use and enjoy with all of your favourite ground beef recipes.

Now that we’ve got the ‘beef’ ready, let’s go and finish up these so-called spectacular Manwiches. On the can it says just mix the beef with the sauce, heat and serve. I can’t let that happen without adding some onion and garlic, I just can’t, it seems so wrong. So I proceed to dice up 1/2 cup of white onion and 2 cloves of garlic. Heating up a nice splash of olive oil in a pan over medium heat, I throw in the garlic, onion and ‘beef’. Cooking about 7 minutes, stirring, until there’s some nice browning going on. In goes the Manwich sauce, stirring until heated through.

Saucy

Here’s the fun part. I’ve got some warm and toasty kaiser buns just waiting for the Manwich mixture. I make sure to slop the ‘meat’ on the bun just to make it that much more fun and difficult to eat. Manwiches here I come! It makes enough for 4 sandwiches so bring an appetite.

In the end, meh… All this buildup for an alright sloppy joe. Pretty much just tasted like ketchup, but what can you expect from a canned product? Stay tuned and I’ll put up a good recipe for sloppy joe sauce and make everybody happy. At least the ‘beef’ is good, and a good meal was made the following day with the leftovers…chili!!!

Sloppy Joe

Chocolate Coconut and Pecan Rice Pudding with Caramel Sauce

Sounds like a bit of a tongue twister doesn’t it? Well twist your tongue around this because it is absolutely to die for. Although I call it a rice pudding, it’s not very pudding-like, more just like rice. But still oh so amazing. The caramel sauce is an extra step and optional but it really makes it in the end. Good luck on not becoming too addicted to this stuff!

Chocolate Coconut and Pecan Rice Pudding with Caramel Sauce

Rice Pudding

Ingredients:

1/3 cup rice

1 1/4 cups unsweetened coconut milk

1 tbsp cocoa powder

1/4 cup pecans

1/4 cup loosely packed brown sugar

1/4 cup toasted coconut

1/4 tsp vanilla

Directions: Add all ingredients into a pot, mixing well. Bring to a boil. Reduce to a simmer and cover, cooking about 12 minutes or until rice is fully cooked through. Serve warm or cold, garnished with caramel, extra pecans, coconut and shaved chocolate.

Caramel Sauce (Optional)

Ingredients:

1/2 cup sugar

2 tbsp water

1 tbsp dairy free margarine

1/2 tsp vanilla

1/4 cup original So Delicious coffee creamer

Directions:

Combine water and sugar in a pot over medium low, stirring until sugar is dissolved. Bring heat up to medium high and cook for another couple minutes until sugar starts to brown. At this point whisk in coconut milk creamer, vanilla and margarine. Cook for another 2 minutes. Remove from heat and cool. Keep refrigerated up to a week.