Red Cabbage Onion Burger with Sriracha Mayo

Red Cabbage Onion Burger with Sriracha Mayo

When I decided to write a burger recipe, I wanted to make sure that it was recipe-worthy. And when it comes to burgers, the best burger is a simple burger. I’m a sucker for onions and knew they would be a great addition. I  sautéed red onion and red cabbage, which I seasoned with garlic and red pepper flakes! And boom!  

I finished the burger by lightly toasting the brioche and slathering it with spicy mayo. It was divine. You can add slow roasted peppers, pickled vegetables, vegan blue cheese, guacamole, or even coconut bacon. The truth is there is no wrong way to make a burger!  

You can use whatever protein you want. Whether it’s made out of beets and quinoa, black beans, or a Beyond meat, follow these easy steps to build a better burger!

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Red Cabbage Onion Burger with Sriracha Mayo

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 burgers 1x
  • Category: Plant-based burgers
  • Diet: Vegan

Description

This is an easy step-by-step guide to building a delicious burger! 


Ingredients

Scale
  • 1 package of Impossible Meat or other plant-based burger
  • 1/2 red onion, thinly sliced 
  • 1/4 head red cabbage, shredded
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • brioche buns 
  • olive oil
  • onion powder
  • avocado
  • lettuce
  • tomatoes
  • sweet peppers

Sriracha Mayo:

  • 1/2 cup vegan mayonnaise
  • 1 Tablespoon Sriracha 

 


Instructions

  1. Prep brioche by lightly brushing the inside of 4 buns with olive oil and a sprinkle of onion powder. Set aside. 
  2. Form burgers into 4 equal-sized patties and season each side with salt and pepper. 
  3. Warm a medium-sized skillet over medium-low heat. When heated, add oil. When oil begins to shimmer, add onions to the pan. The key to caramelizing is cooking low and slow. When onions start to soften after 4-5 minutes, add cabbage, garlic, red pepper flakes, and salt. Cook until onions and cabbage have caramelized, about 8-10 minutes. Remove from the pan. Set aside.
  4. In the same pan, increase heat to medium-high. When warmed, add burgers to the pan. Using a spatula, immediately begin to move the meat around in the pan. Moving them around helps the burgers form a crust and keeps them from sticking to the pan. Cook each side for about 3-4 minutes. If using vegan cheese, add it when you flip the burger. 
  5. If using cheese, turn heat to medium-low and cover the pan; this will help melt the cheese. Check after 2-3 minutes. 
  6. Place buns in toaster or oven and toast until lightly crisp. Add mayonnaise to the inside of both the top and bottom bun. 
  7. Using tongs, top burgers with onions and cabbage.
  8. When brioche is toasted, add the burger and other toppings.
  9. Enjoy! 

 

Tarragon Chickpea Salad with Riced Broccoli and Cauliflower

Tarragon Chickpea Salad with Riced Broccoli and Cauliflower

A few years ago, I was fortunate enough to meet Dr. Michael Greger, MD, at a conference here in St. Louis. I had read his book, “How Not to Die,” and was delighted to hear him speak. One of the biggest takeaways was learning about a sulfur-rich compound called sulforaphane. Found in certain cruciferous vegetables like broccoli, Brussels sprouts, and cabbage, sulforaphane is a powerful antioxidant that cancels out free radicals in the body and protects your DNA. 

Plant-based Summit 2018

It has also been shown to reduce certain toxins, reduce inflammation, and provide protection from cancer, specifically breast cancer stem cells. It also protects against blood vessel damage in people with diabetes and lowers the levels of fat found in our blood. 

The thing about sulforaphane is that it must be developed before being eaten. The easiest way to do that is to cut up your broccoli and let it sit for at least a half-hour before eating.

Chopping and exposing broccoli to the air allows it to activate the enzyme to promote sulforaphane. And if you’re not used to getting a lot of fiber in your diet, cutting up the broccoli and cauliflower makes it a bit easier to digest!

This dish is best served cold. It can easily be made the day before and it holds up quite well!  It would also be a perfect dish for your Memorial Day weekend! As always tag me and let me know how you liked it!

XO,

Steph

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Tarragon Chickpea Salad with Riced Broccoli and Cauliflower

  • Author: Stephanie Bosch
  • Prep Time: 30
  • Cook Time: Refrigerate overnight or freeze dressing for 20 minutes.
  • Total Time: 23 minute
  • Yield: 8 servings 1x

Description

Rich in antioxidants, fiber, and flavor, this salad is a delicious way to get all of your nutrients at once! 100% raw, this beautiful green salad reminds me of Spring! I use half the dressing on day one. And then I use the other half the next day.  The dressing is delicious day one,  but even better the next day! Double your batch, and thank me later.  The salad freezes well.  If you’re going to freeze, use glass if possible.  I use a mason jar.  Be sure to save some dressing and freeze separately.


Ingredients

Scale

Ingredients

Salad:

  • 12 ounces small broccoli florets (about 5 cups), cut into morsel size
  • 6 ounces cauliflower florets, cut into morsel size pieces
  • 2 (14 oz.) cans chickpeas, drained & rinsed
  • 1/2 cup soaked cashews, drained or rinsed (or boiled for 10 minutes and rinsed) See Note.
  • 1 large yellow bell pepper, diced
  • 1 large tomato, seeded and diced
  • 1 zucchini, diced
  • 2 green onions, thinly sliced
  • 1 ripe avocado, diced
  • 3 tablespoons hemp seeds
  • 1/4 cup sunflower seeds
  • 3 large fresh tarragon leaves, minced 
  • 1/2 cup cilantro, minced

Dressing

  • 1 ripe avocado, seeded and chopped
  • 1/2 cup soaked and rinsed cashews— If possible soak overnight. (See Dressing Instructions)
  • 2 tablespoons fresh tarragon
  • 1/2 zucchini, diced
  • 1/4 cup cilantro, chopped
  • 1 shallot, minced
  • 1/2 cup full fat coconut milk
  • 1/2 cup water
  • 1 tablespoon hemp seeds
  • 1/2 tsp dried tarragon (optional, but recommended)
  • 1 tsp salt and pepper 

Instructions

Dressing:

  1. Make the dressing first and refrigerate. 
  2. Soak cashews overnight or boil for 10 minutes to soften. Drain and rinse.
  3. Add all ingredients, including cashews, to a blender and mix well. If the dressing is too thick, add 2 tablespoons of water at a time until it thins to your preference.  The dressing should be smooth. Taste for all seasonings. Adjust if needed.

Salad:

  1. Divide broccoli in half, and pulse each half until broccoli resembles small rice grains. Note –  you do not want to pulse it all at once because you risk turning some of your broccoli into a paste.
  2. Repeat with cauliflower.
  3. In a large mixing bowl, add broccoli, cauliflower, and tarragon.  Mix well. Add remaining ingredients and stir well.   Add dressing, mixing well—taste for seasoning. Adjust if necessary.   

This dish is best served cold. The dressing or the entire salad can easily be made the day before.  Don’t worry about the vegetables softening. It holds up quite nicely!  


Notes

Cashews need to be softened. You can soak them overnight or boil them on the stovetop for about 15 minutes, or until cashews float to the top of the water.


Nutrition

  • Serving Size: 1 cup

 

 

Potato Leek Soup

Potato Leek Soup

To me, this vegan Potato Leek soup is the ultimate comfort food.  I make it several times a year, and it never gets old.  I have modified it over the years for several reasons.

First, I switched out russets for Yukon gold potatoes.  Yukons are buttery and creamy, whereas russets are slightly flowery and neutral.  Second, I use coconut milk instead of soy or oat milk.  The full-fat coconut milk gives it a creamy thickness that I love in soup.  Regular plant-based milk made it too runny.  This soup is meant to stick to your bones!

Finally, I started using a few more of the Provencal herbs instead of just rosemary and thyme.  You can buy Herbes de Provence pre-made, or if you’re a spice lover like me, you can make your own.  This simple blend includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.  You can use it on just about anything, too!  I love it on avocado toast!

Savory is a rarely used provincial herb. It is in the mint family and makes the herb blend so wonderful, in my opinion!  Feel free to use what you have on hand, but if you have some mint, I recommend adding just a pinch or two!

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Potato Leek Soup

  • Author: Stephanie Bosch
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 cups 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 3 medium leeks, washed and sliced into 1/4″ rings (white and light green parts only)
  • 2 1/2 pound Yukon gold potatoes, cubed 1/2 inch (peeled or with skin on)
  • 1 1/2 teaspoons dried thyme and rosemary, or Herbes de Provence
  • 1 bay leaf
  • 4 cups water or low-sodium vegetable broth
  • Salt and pepper to taste
  • 1 cup full-fat coconut milk
  • 12 tablespoons fresh lemon juice
  • 1/4 cup chopped chives, to garnish
  • Vegan sour cream (optional garnish)

Instructions

  • Make sure leeks are washed well first. (see note)
  • Heat the oil, butter, and a pinch of salt in a dutch oven over medium heat. Add the leeks, and sauté until softened, about 5-6 minutes.
  • Add garlic and herbs. Sauté for 2-3 minutes.
  • Add the potatoes, vegetable broth, bay leaf, salt, and pepper.  Increase heat until soup beings to simmer.  When it simmers, reduce heat to low and cook for about 15-20 minutes, or until the potatoes are fork tender.
  • Remove from heat and remove bay leaves. Stir in the coconut milk and lemon juice. Taste for seasoning.
  • Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend half the soup. (Only fill the blender 1/3-1/2 full, and using a towel hold the lid of the blender in place).
  • Add blended soup back to the dutch oven and stir well.
  • Serve in soup bowls and top with chopped green chives, sour cream if using, fresh ground pepper.

Notes

*To clean leeks, cut off the root end and slice off the green part.  Cut the leek in half length-wise.  Cut into thin strips about 1/4″ thick.  Too thin, and they can burn.  Add to a bowl of water, and using your hands, sift the leeks through the water.  All the dirt will sink to the bottom of the bowl.  Remove leeks from the water, and they’re ready to use!

Curried Dal with Spinach and Sweet Potato

Curried Dal with Spinach and Sweet Potato

We are so fortunate to have the best Indian grocery store not too far from our house. There are aisles of spices, rice, and about a hundred kinds of dal! Dal in Sanskrit means “split,” but it refers to split and whole versions of various lentils, peas, chickpeas (chana), kidney beans, and so on. So, the chana dal I used for this recipe is a split chickpea! 

The best part of this recipe was the addition of whole spices. Imagine how good your kitchen will smell while sautéing onions, cloves, a whole cinnamon stick, and cardamom. Delicious! You can use any green on hand. I just happened to have some spinach that needed to be used, but kale is a great option, too.

This is an easy recipe for the Instant Pot, too. Use the sauté feature to cook the onions and spices. Then, pick up the recipe at step three and cook on high for 15 minutes. I cubed and browned my sweet potatoes before adding them to the lentils. If you don’t roast or brown them first, you risk them becoming mushy. 

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Curried Dal with Spinach and Sweet Potato

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 68 cups 1x

Description

Curried dal is deliciously satisfying and super easy to make!  You will also have plenty of leftovers!  Serve with warmed naan or toasted bread. 


Ingredients

Scale
  • 1 pound dal
  • 3 green cardamom pods
  • 3 tablespoons coconut oil
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 medium onion, halved and thinly sliced
  • 4 cloves garlic, crushed
  • 1 tablespoon peeled and grated ginger
  • 1 Serrano chile, stemmed and finely sliced
  • 1 sweet potato, peeled and cubed 
  • 1/3 cup yellow curry paste
  • 1/2 teaspoon ground turmeric
  • 10 oz fresh baby spinach
  • ½ teaspoon mustard seeds
  • 2 tablespoons unsweetened shredded coconut
  • 2 teaspoons kosher salt
  • 1 lime, juiced
  • 1 full 15 oz can full fat coconut milk
  • Rice
  • Garnish with yogurt, and cilantro, and smoked paprika

Instructions

  1. Rinse the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water, and set aside. Using the side of a knife, carefully crack open the cardamom pods.
  2. Add 1 tablespoon of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick, and cloves. Cook for about a minute, then add the onions. Cook for 10 minutes, stirring frequently until the onions are browning and soft. Add garlic, ginger, and chile and stir-fry for 1 to 2 minutes. Remove cinnamon stick. 
  3. Drain lentils and add to the pot; add turmeric, curry paste, and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
  4. While lentils are cooking, warm a skillet over medium heat. Add 1 tablespoon of coconut oil, and when shimmering, add sweet potatoes. Brown potatoes on all sides and cook until they are almost fork tender. Remove from pan and set aside. 
  5. In the same pan, add the remaining tablespoon of coconut oil over medium heat and, when shimmering, add the mustard seeds. When the seeds pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the spinach, shredded coconut, and 1/2 teaspoon of the salt—Cook for 1 minute. Add the lime juice and stir.
  6. When the lentils are soft and creamy, add the coconut milk and remaining salt.  Add spinach mixture and sweet potatoes—taste for seasoning.  Cook for 5 more minutes, or until potatoes have warmed through.  I added just a bit more curry paste to mine, but I like heat!  Serve in a bowl, and spoon over rice. Top with yogurt, cilantro, and smoked paprika.

Creamy Macaroni & Cheese

Creamy Macaroni & Cheese

One of my favorite meals as a kid was macaroni and cheese.  Kraft out of a box kinda mac-n-cheese.  It was the first thing I made ever made by myself.  Of course I never read the directions and it was usually too runny.  I remember once even making it using water because we were out of milk.  It was awful, but I still ate it.

Over the years, the Kraft powdered cheese and elbow pasta faded into the recesses of memory and was eventually replaced with conchiglie pasta drowning in a creamy gruyere sauce. When I became a vegan 8 years ago, I figured the days of gooey, melty cheese and pasta were over. And for a few years, they were. Whether it was nostalgia or a renewed craving for my childhood favorite, I set out to make the ultimate vegan mac-n-cheese. 

Many of the sauces I tried used shredded vegan cheese that lacked my desired flavor and texture. I also wanted to use something other than elbow pasta but wanted to stay in the macaroni family. 

Macaroni pasta is broadly defined as any short, cylindrical extruded pasta. Extruded, meaning the pasta is made by forcing a dry semolina-and-water dough through a die. Spaghetti, rotini, fusilli, penne, bucatini, macaroni, and rigatoni are all examples of extruded pasta.  I opted for a gluten-free corn based rigatoni. 

My gruyere recipe was tangy and delicious. And I felt the tang was always missing from my vegan sauces until I discovered a sneaky little ingredient that would be the game changer. Saurkraut. Yes, sauerkraut.  

Like cheese, sauerkraut’s characters tangy flavor comes from the ubiquitous lactobacillus bacterial (lactic acid) species that are used to make the famous Swiss gruyere. Trust me, kraut made all the difference. 

This recipe also uses potatoes as a thickener. I do not like using extracted starches like corn starch or tapioca starch. They typically leave a bitter taste and have no nutritional value. The mighty potato, however, has the starch I needed and contains vitamin C, potassium, and B6. 

I like to make my bread crumbs, too. My go-to is always sourdough. I like, I mean, I love sourdough bread. Not only is it easier to digest and has a lower glycemic index, but it also has low gluten sensitivity and beneficial bacteria, and sourdough maintains many of the original nutrients that are processed out of other kinds of bread, like iron, magnesium, B6, B12, and zinc.

As always tag me if you make it and let me know how you like it!
XO,
Steph

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Creamy Baked Macaroni & Cheese

  • Author: Stephanie Bosch

Ingredients

Scale

BREADCRUMB TOPPING

  • 2 tbsp. extra virgin olive oil
  • 1/2 c. sourdough breadcrumbs (about 1 slice processed in blender or mixer)
  • 2 tsp fresh thyme leaves, or 1 tsp dried thyme
  • Kosher salt
  • Freshly ground black pepper

FOR MAC & CHEESE

  • 1 lb. rigatoni, or other macaroni pasta
  • 1 tbsp. refined coconut oil or vegetable oil
  • 1 large white onion, chopped
  • 1 tsp. ground mustard, or 1 tsp. Dijon mustard
  • 1 tsp. ground cumin
  • 1 ½ cups raw cashews
  • 1 large russet potato, peeled and cubed (about 2 cups)
  • 3 ½ cups water
  • 2/3 cup sauerkraut, drained in a fine mesh sieve
  • ¼ cup nutritional yeast
  • 1 tbsp. white wine vinegar
  • 1 tbsp. hot sauce

Instructions

  1. In a large, salted pot of water, boil pasta until al dente, 9 to 10 minutes. Drain.
  2. Meanwhile, make breadcrumb topping: in a medium skillet over medium heat, heat olive oil. Add breadcrumbs and thyme, and season with salt and pepper. Cook, stirring occasionally, until topping is golden. Transfer to a bowl to cool.
  3. In a large pot over medium heat, heat coconut or vegetable oil. Add onion and cook until soft, 6 minutes. Season with salt and pepper, then stir in mustard and cumin and cook until fragrant, 1 to 2 minutes more.  Add cashews, potatoes, and water and bring to a boil. Boil until potatoes are tender, 6 to 7 minutes.
  4. When potatoes are tender, transfer mixture in pot to a blender or food processor, and puree until smooth. Add sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Puree again until smooth, then taste and season with salt and pepper if needed.
  5. Combine cooked pasta and cheese sauce in a large bowl and stir to combine. Top with Panko mixture and serve.
  6. Enjoy!

 

 

10 Must Try Recipes Before Summer’s Over

10 Must Try Recipes Before Summer’s Over

Summer is almost over, and before it is, I pulled 10 of my must-try before-summer recipes.   I’ve covered everything from soups and appetizers to main dishes and desserts!

One of my favorite things to use is our pizza oven. It is honestly my new favorite toy! It takes a bit of work, but it is worth the effort. This recipe is one of my favorites, and if you don’t want to make it on the grill, you can easily throw a tray in the oven!

 1. Charred Broccoli and Garlic Ricotta Toast

Summer wouldn’t be summer without watermelon! This is one of my favorite soups, and I think you’ll like it too! If you can find a “Black Diamond” watermelon, grab one! They’re worth the price!

2. Watermelon Gazpachco

Who doesn’t love a yummy, beautiful bowl for lunch or dinner? I love pickling and canning fresh vegetables from my garden.   Onions are my new favorite thing to grow! I keep pickled onions on hand nearly year-round. This recipe uses tomatoes, quick pickled onions, and micro-greens!

3. Hummus Bowl with Roasted, Raw, and Pickled Vegetables

I made the following recipe for the Fourth of July a few years ago. These tiny treasures only take a little while to make, but they do need some freezer time, so it’s best to make them the day before you want to eat them! If you like red, white, and blue, skip the matcha in the cheesecake and add key lime juice to your white layer! This recipe is also 100% raw vegan.  For the rose cheesecakes, I added Anima Mundi Herbals Dirty Rose Chai collagen powder, a plant-based collagen that is super bio-available.

4. Raw Key Lime, Blue Spirulina, and Rose Cheesecakes

Summer is usually a pretty busy time for us. We travel a lot, everyone runs in different directions, and sometimes I want a quick meal. My go-to is pasta! Cacio E Pepe in English means cheese and pepper. This simple delight is on the table in under 30 minutes.  This recipe is perfect for you if you have cherry tomatoes growing in your garden!

5. Cacio E Pepe with Roasted Cherry Tomatoes and Fennel Pollen

If you have been with me for a while, then it’s no secret that I love Mexican food. I could eat it every meal daily and never grow tired of it. Tacos are my mainstay; I eat them for breakfast and dinner. The only thing that is second to tacos in my book is a creamy, delicious dip served with tortilla chips.   Hence, my following recipe. Muy, muy delicioso!

6. Smoky Poblano Corn Dip

An oldie but goodie is my Sweet Potato Coconut Curry with Mango Salsa. Mango season is now! I love them so much; their sweetness perfectly complements the spicy curry and sweet potato. If you don’t have a spiralizer, most grocery stores will have sweet potatoes spiralized or butternut squash, which has a similar color and flavor and makes a fine stand-in.


7. Sweet Potato Coconut Curry with Mango Salsa

Another mainstay of summer is my Poke Bowl with Compressed Watermelon.  In place of Ahi Tuna, the compressed watermelon is an impressive imposter.  If you don’t have a vacuum sealer, don’t worry; you can use a straw and a gallon-size ziplock!  It’s a little bit of effort for a whole lot of flavor.

8. Poke Bowl with Compressed Watermelon 

For this Kansas City native, summer is not summer without BBQ.  Honestly, I don’t miss meat. I miss the smell and flavors of slow-roasted barbeque.  Jackfruit is wonderful because it has the texture of meat and loves to soak up the flavor of any marinade or sauce.  I lived in North Carolina for a while about 25 years ago, and when my work said they were bringing in BBQ, I was stoked.  Then, when I opened my little styrofoam box and found slaw on top of my meat, I almost threw it in the trash.  Not to mention, it was also a vinegar-based BBQ instead of tomato-based.  I still hate vinegar-based BBQ. It’s not natural.  However, I did make nice with the slaw on top of my sandwich, and now I can’t get enough!

9. BBQ Jackfruit Sliders

My friends, let’s end with a dessert, shall we?  This simple sorbet recipe uses one of my favorite summertime ingredients, the lovely, delicious, and often overlooked rhubarb. A vegetable is often used as a fruit in the culinary world.  When choosing rhubarb, look for crisp stalks that are firm and tender. Try to avoid stalks that are too hard or thick. Unlike its friend, the strawberry, color doesn’t have much impact on taste.

10. Strawberry Rhubarb Sorbet

Enjoy, my friends!  It’s been a long, hot summer, for sure.  I don’t know about you, but I am exhilarated by the notion of cool autumn weather!

Much love.  See you in September.

XOXO,

Steph

 

Don’t shoot the messenger

Don’t shoot the messenger

This piece was written by my good friend and neighbor, Kelly Wolz.  It is dedicated to all the girls I’ve loved before, my sisters of the present, and all the women I will meet and share life with in the future.

My sentiments exactly.

XOXO,

Steph

———–

I have been seeing a lot of reviews on the Barbie Movie, and to be honest, I haven’t seen it, and I’m not sure if I will.

It’s not that I’m not a supporter of females or blind to all the adversities we feel and deal with daily. Trust me. I could write a book on how dirty I and some women in my industry have been played.

Disclaimer, I know what I’m about to say will come off as wholly arrogant, and that’s okay. I feel a bit entitled and proud of my hard work and where I am, and it didn’t come easy.

Sadly, I’m not the norm regarding confidence, and I’m incredibly comfortable in my skin.

Here is the truth. Unfortunately, it’s not all sunshine and rainbows regarding being a confident female. Unfortunately, that confidence comes with extreme guilt, sadness, hate, and wonder.

Regarding the hate, I take action from Jay Z’s playbook “Gone brush your shoulders off.”

It’s the wonder of women that always gets me messed up. Women always wonder what other women have or how they walk around with such confidence—constantly questioning the validity of their own persona and doubting that someone with a certain face, size, kind of car, hair, makeup, kids, husband, no husband, etc could be so happy. Instead of being happy and proud, most women are in disbelief and wonder why someone could be so delighted with who they are and what they have.  Just know, What’s good for me or someone else, may not suit you. Good thing, I am me, and you are you.

And for me one of the hardest things for me as a female is to watch another female (especially if it’s someone I respect) bring another female down. What’s even worse than that??? Witnessing such beautiful women struggle with what they see in the mirror and then letting that image affect them mentally.

So you know, some of the most physically beautiful friends and family I have, maybe some of the most insecure people I know. Society has led people to believe we should be concerned and worried about women who don’t charm the world and the insecurities they may have as a result. (Don’t worry about us; our milkshakes can still bring the boys out to the yard). 😉

I am more concerned about our children and the women who hold the power to charm the world and feel that pressure always. They spend their time counting calories, feeling the need for the best of everything: the perfect body, hair, clothes, and makeup. It’s almost as if the world treats them like performers. Their sole purpose is to be easy on the eyes of society. And the moment they take a break from trying to impress the world, they feel that negative energy from everyone because people hold so much value in their beauty that they don’t take the time to see their inner beauty.

Ladies, can we make a pack? To be more supportive of each other and more open about our confidences and insecurities. Can we build each other up instead of ripping each other down when we think someone has surpassed where we want to be?

Let’s use our women super powers and determination to ensure our children have fewer adversities than we do. We are all in this together ❤️

Built Soul Tough

Built Soul Tough

The other day I was mindlessly scrolling and came across a video of a baby bear and its momma climbing up a dangerously steep snowy mountainside. Momma made it up, no problem. The baby, however, kept falling. No matter how often it tried, it would lose its footing and fall back. And just when you get excited thinking the baby is going to crest that hill and run off with momma, it falls nearly to its death.

I was shocked, heartbroken, and began to cry. And just as you think there is no hope, the baby instantly reaches out and grabs onto a bare rock. Then it starts to climb and climb and climb. Momma is standing at the edge, watching, pacing back and forth. Suddenly, you began to see the rise of grit and determination in this tiny being. The desire to live is a powerful one, particularly after you meet death face to face. Without hesitation this time, the baby climbed to the top and followed momma off into the woods. It never quit trying.  

The feeling and the meaning behind that video will never leave me. The general definition of grit is “courage and resolve, the desire to persevere.” Grit is our spiritual toughness, and it doesn’t live close to the surface of our skin. Instead, it resides deep in our solar plexus, near the heart, and it drives us forward when we all but give up. We all have it, every one of us. And when the soul calls out, we can either listen to it or not.

When I trail run up a hilly, rocky, and often rooted pathway, it is not my strong legs or cardiovascular fitness that gets me to the finish line. It is my soul that gets me there. Runners understand this. Ask Navy Seal and ultra runner David Goggins. We are, to say the least, a strange bunch. No matter how difficult, my need to finish does not come from thoughts in my head. It is a feeling that lies deep within my chest. It’s a feeling, not an opinion. While my brain is usually saying, “Wtf? Stop. Why are you doing this?”  My soul says, “I gotta do this.” 

When faced with stark or difficult circumstances, the urge to give up or quit easily comes to us. Our thinking mind is saying, “You’ll never make it. It’s too hard, why bother? What’s the point,” and it is easy enough to listen to. It takes no effort to quit. It’s easy. But if we do, what are we left with, disappointment, discouragement, and an unmet desire to achieve that which our heart wants? We cannot listen to our minds. We must listen to our soul.

The road of perseverance is paved with a deep urge to push through even when we’re tired or wallowing in self-doubt. It pushes us past endless challenges that drain our energy, past the suffering, fear, and hardships that threaten to derail us. But once we get across the finish line, or get our diploma, or take the leap and start our own business, whatever it is we want to achieve, we realize it’s not the result that matters anyway; its that we know we can count on the strength of our soul to get us where we want to go.

And, like everything else, it takes practice. And the way we practice is by doing hard things and realizing that fear is not an option. No matter how small your challenge may seem to others, for you it can be monumental. We each have our paths. One person’s path is not better or worse, just different.

How do we know if we are listening to our soul or mind? Simple. You think with the mind. You feel with the soul. The brain is rational. The soul is not. The mind is usually what is leading our lives. The soul is not. The mind keeps us safe. The soul feeds our faith in ourselves. The soul is something “extra” we can call on when our rational mind fails us. The mind sometimes needs help figuring out what to do. The soul always knows what to do.

Learned helplessness is a term we use in Psychology to describe a condition in which a person has a sense of powerlessness arising from trauma or a consistent failure to succeed. The inability to find a resolution in difficult situations can lead to increased feelings of stress and depression. If people think they cannot control a problem, they frequently do not even try. It’s easier to give up even when opportunities to change become available.

A few years ago, the doctor told my brother that he would never walk again after his horrific motorcycle accident. He could’ve agreed with the man and lived out his days in a wheelchair. But there was something inside him that he felt, and it kept saying, “Get up. Get up.” That was his soul speaking to him, and he listened. He now walks with a minor limp, and the doctors are amazed. He did not hear the words, “You’ll never walk again. Your paralyzed. People don’t walk after things like this.”

But so many of us don’t do the hard things because we are afraid. We don’t do what we want to do. We don’t take risks or challenge ourselves because what if we fail? What would others think? Would we ever recover? Instead, we learn to live in complacency and call it satisfaction. There is a huge difference between living and existing. Existing means we follow the thinking path. And when shit gets hard, we usually quit. Living means we follow our desires, and when shit gets hard, we reach deep and call on the extra to help us. 

The hard road is the road less traveled. I’m here to tell you that it doesn’t always feel great. It can be winding, slick, riddled with potholes, and there can be many detours. That’s okay. It’s how it should be. It’s the road we pave for ourselves and others who follow. It is on that road that we call on our grit to become stronger and wiser through the challenges we face. It reminds me of Frost’s poem, “The Road Not Taken.”

I shall be telling this with a sigh

Somewhere ages and ages hence:

Two roads diverged in a wood, and I–

I took the one less traveled by,

And that has made all the difference.

 

Lion’s Mane Steak with Truffle Peppercorn Tagliatelle

Lion’s Mane Steak with Truffle Peppercorn Tagliatelle

This recipe was destined to be written! The sun, the moon, and the stars truly aligned! I was fortunate to receive Seeductive Foods plant-based cheese samples, and I knew when I saw the Truffle Peppercorn cheese it was meant for a pasta dish! I found an artisan porcini tagliatelle pasta at our local farmer’s market a few days later. Once I had the pasta, I made my way over to my friend JT, grabbed some lion’s mane mushrooms, and the rest, they say it’s history!

The first thing to note about this recipe is how simple it is. The other is the importance of pressing the mushrooms! I tried making a marinade for the mushrooms, but it made them soggy because Lion’s Mane has a very high water content. So I decided to try a dry rub using my Montreal steak seasoning, which was perfection! Pressing the mushrooms helps remove the water and gives them a nice dense “steak-like” texture. 

Lion’s Mane

If you’re unfamiliar, a lion’s mane is a large, white mushroom that, as it grows, has a shaggy appearance resembling a lion’s mane. Aside from being super steamy delicious, studies have demonstrated that lion’s mane helps increase Nerve Growth Factor (NGF)levels, protecting us against degenerative brain diseases contributing to memory loss.

Lions mane also has immune-boosting benefits. When harmful pathogens enter the body through the mouth or nose as we breathe in, Lion’s mane can bolster our defenses by helping to stimulate gut bacteria to trigger the immune system!

I discovered the wondrous Lion’s Mane from vegan chef Derek Sarno, and this is a take on his recipe.  You can use any pasta or plant-based cream-style cheese, but this recipe is about the mighty lion!  

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Lion’s Mane Steak with Truffle Peppercorn Tagliatelle

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 3 steaks 1x
  • Diet: Vegan

Ingredients

Scale
  • 8 oz flat pasta (tagliatelle, fettucine, pappardelle)
  • 2 tablespoons olive oil 
  • 2 cloves garlic, minced
  •  ¾ cup plant-based heavy cream
  • 1 oz. package of cream-style cheese 
  •  kosher salt and fresh pepper to taste
  • 34 medium Lion’s Mane mushrooms
  • 2 tablespoons olive oil
  • Montreal Steak Seasoning 

Instructions

Truffle Peppercorn Tagliatelle:

  1. Cook pasta according to package directions.
  2. Keep about a cup of pasta water in case you need to thin out the sauce later.
  3. Warm a large saucepan over medium heat. When the pan is warm, add olive oil.  When the oil is shimmering, add the garlic and cook for a minute or two until fragrant, but not brown.
  4. Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
  5. Turn the heat to low and add cheese, stirring until melted and fully incorporated.
  6. Taste the sauce and add salt or fresh black pepper as needed.
  7. Add drained pasta and toss to combine.
  8. Top with fresh parsley.

 

Lion’s Mane Steaks:

  1. Preheat the oven to 425ºF/200ºC
  2. Mix all dry rub ingredients in a small bowl.
  3. Lightly wipe mushrooms with a wet paper towel to remove dirt or residue.  *Do not wash or submerge.
  4. Heat cast iron pan on medium-high heat.  When the pan is heated, add oil.  When the oil begins to shimmer, place the mushrooms stem side down in the pan for 90 seconds to let them soften. 
  5. Place a steak weight or smaller cast iron pan on the mushrooms. 
  6. Using a potholder or folded kitchen towel, gently press the weight down on the mushrooms.  As the mushrooms release water, press harder on the pan or weight.  Cook for approximately 5 minutes. 
  7. Carefully remove the pan or weight and wipe the water from the bottom. Flip Lion’s Mane using tongs, add more oil and cook the other side for 5 minutes.
  8. Sprinkle dry rub over Lion’s Mane, searing each side.
  9. Place the cast iron pan in the oven for 12 minutes when the Lion’s Mane is browned. Remove, let it rest for a few minutes.
  10. Slice and place over pasta.
  11. Enjoy!

​​

 

Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas

Happy Cinco de Mayo! I wanted to share one of my favorite recipes and the one I’ll be making tonight, along with some cilantro rice and refried pinto beans!

Sweet Potato & Black Bean Enchiladas

There are hundreds of recipes for enchiladas, and over the years, I have taken bits from every recipe I’ve ever made and combined them in a straightforward recipe. 

I subbed vegan Violife feta for the queso fresco, which worked perfectly.  Both kinds of cheese are mild, crumbly, and soft.  Though feta is a little saltier, you won’t notice it in this recipe. 

The cashew crema is optional but highly recommended!  It takes the place of sour cream, and I like to drizzle it on top of the enchiladas when they come straight out of the oven! 

Fry, Dip, and Roll time!

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. I used to wrap the tortillas in a wet paper towel and microwave, but they still broke apart, just not as severely. The pan-frying method is foolproof! 

The other thing to note is the amount of sauce you need. Sometimes as Americans, we tend to like our food swimming in sauce. But an authentic enchilada has just enough, but not too much sauce. 

Fry

Before frying your tortillas, spread about a cup of sauce lengthwise down the center of your baking sheet. You will also want to warm your enchilada sauce slightly in a large saucepan or a small skillet.  Each tortilla needs only about 10 seconds per side. 

Dip

After frying the tortillas, dip each side in warm enchilada sauce to coat the whole surface. This method will ensure even distribution. 

Roll

Then roll. Roll the seam side down. Be sure not to fill them too much, or the filling will fall out of the sides. 

Bake

The other consideration is “to cover, or not to cover?” The short answer is both. You will want to cover them for most of the cooking time to prevent them from drying out. But, about 5 minutes before they’re done, remove the foil and bake uncovered. 

When done, top with whatever your heart desires, fresh tomatoes, sliced radishes, crunchy pickled red onions or jalapenos, lime wedges, and fresh cilantro!

Enjoy

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Sweet Potato Black Bean Enchiladas with Cashew Crema

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 8-10 1x
  • Diet: Vegan

Ingredients

Scale

Cashew Crema: (optional, but recommended)

  • 3/4 cups raw cashews (soaked overnight or boiled for 10 minutes)
  • 2/3 cup water, plus more for desired consistency
  • 2 teaspoons fresh lime juice
  • 1 teaspoon sea salt
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • Ground black pepper, to taste

Enchiladas:

  • 1012 yellow corn tortillas (white corn tortillas are too delicate)
  • 2 (15 oz) cans organic enchilada sauce (I like Hatch brand), or homemade (see simple recipe in notes below)
  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 small onion, diced
  • 1 jalapeno, minced
  • 1 medium sweet potato, small diced (bite-size)
  • 1/4 cup vegetable stock, or water 
  • 1 teaspoon finely minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano (preferably)
  • 1 teaspoon chili powder
  • ¼ teaspoon sea salt
  • Pinch of red pepper flakes
  • 1 package of vegan feta, crumbled
  • 1 block Daiya Jalapeno Havarti Cheese, finely grated

Garnish:

  • Diced tomatoes, garnish
  • 1 green onion, sliced
  • Vegan sour cream
  • Cilantro, minced


Instructions

Cashew Crema:

  1. Add all ingredients to a blender and blend until completely smooth.   *May need to add more water, 1 TBSP at a time to smooth it. (Note): In my Vitamix, it took another ¼ water and about 1 minute of blending on high. It may take longer, depending on your blender. Scrape down the sides as needed.

Enchiladas:

  1. Preheat oven to 350° F (175° C)
  2. Prepare Cashew Crema and refrigerate.  
  3. Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions, and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
  4. Reduce heat to medium and add 1/4 cup vegetable stock or water and all remaining ingredients except feta, shredded cheese, and cashew crema. Cook for 10 minutes or until potatoes are tender, stirring occasionally. (You may need to add more stock or water a tablespoon at a time if necessary to prevent sticking)
  5. Pour enchilada sauce into a medium skillet and warm slightly over medium heat. 
  6. Warm 2 tablespoons of olive oil over medium heat in another medium-sized skillet. Add each tortilla to the oil and lightly pan-fry each side for about 10 seconds per side. Drain tortillas on a plate lined with a  paper towel.  Immediately dip in enchilada sauce.
  7. Build enchiladas by dredging each side of the tortilla evenly in the enchilada sauce. (May need to add more sauce). Fill each tortilla with a few spoonfuls of vegan feta and top with sweet potato filling.  
  8. Next, roll the tortilla and place the seam side down in the baking dish. Repeat until all tortillas are used.
  9. Cover the rolled tortillas with the remainder of your enchilada sauce. Then top with the remaining finely grated cheese.   
  10. Cover with tinfoil and bake for 20 minutes until the sauce is nice and bubbly. Remove foil and bake uncovered for 5 more minutes or until the cheese melts.
  11. Top with vegan crema, cilantro, green onion, and diced tomatoes.
  12. Enjoy!

Red Enchilada Sauce:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 tsp Mexican Oregano
  • 1 1/2 cups tomato sauce
  • 3/4 cup low-sodium vegetable broth
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon ground cumin
  • 1 chipotle chile in adobo sauce, chopped
  • Kosher salt and freshly ground black pepper
  1. Add the oil in a medium saucepan over medium-low heat and saute the garlic until it is fragrant about 30 seconds.
  2. Add the tomato sauce, vegetable broth, chile powder, cumin, chipotle chiles, salt, and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes.
  3. Set aside until ready to use.

 

The Language of Animacy

The Language of Animacy

Language of Animacy

In her book “Braiding Sweetgrass” Dr. Robin Wall Kimmerer talks about the use of pronouns in our culture.
To quote, “In the English language, we reserve the pronouns of personhood for human—he,” “she,” “they, “and not for animals, plants, and landscapes.” Animacy is the characteristic of a noun, dependent on its living or sentient nature, which affects grammatical features (it can modify verbs used with the noun, affect the noun’s declension, etc.). Simply put, animacy or animate translates into “the state of being alive.”

In most indigenous languages, such barriers between human animals and everything else do not exist. They believe we are all from the same creator and there is no hierarchy, only equality. Most lifeforms exist harmoniously, even intentionally, to sustain the whole. Trees send nutrients to other ailing trees via an underground network called a “mycorrhizal network.” The wetlands created by beaver dams hold an astounding amount of carbon dioxide. The existing beaver ponds in America store an estimated 470,000 tons of carbon a year. Butterflies and other creatures help pollinate 80% of the world’s plants.

And to those who say that other animals are not intellectual, IQ tests have shown that a pig has the same intelligence as a three-year-old human child and often scores higher than dogs. We have given cats and dogs a special place only because they have been appropriated as our companions. Don’t even get me started on dolphins or whales.

And sadly, in a meat-based culture, when we talk about a baby pig, cow, or chicken, we use the inanimate word “it” and not “he or she” to describe the animal. Imagine calling another human being an “it.” It reminds me of a book I read years ago, Dan Pelzer’s “A Called It.” Calling a living being an “it” is dehumanizing and demoralizing, making it easier to destroy.

There is a reason most of our meat comes from hidden places. The CAFOs, or Concentrated Animal Feeding Operations, operate in the middle of nowhere. Companies like Tyson refuse to let the public see what goes on inside. Hidden cameras captured thousands of chickens suffering from untreated injuries, illnesses, and crippling leg deformities at this Tyson contract farm. The video shows countless birds crammed into filthy, windowless sheds and forced to live for weeks in their waste and toxic ammonia fumes.

And don’t even get me started on the environmental issues of eating meat. Tyson has been found guilty of criminal pollution on multiple occasions. For example, in Missouri in 2003, Tyson pled guilty to 20 felonies and paid $7.5 million for Clean Water Act violations.  And this is only the tip of the iceberg.

Animal testing is also animal cruelty.  You can make a difference when you buy products to ensure they are cruelty-free.  Money is power. And where we choose to spend our money is our power.  Just ask the rapidly declining dairy industry.  According to the Good Food Institute (GFI), a nonprofit working to accelerate vegan alternatives to animal-based products, plant-based milk sales reached $1.9 billion in 2019. Dean Foods, the nation’s largest dairy producer, filed for Chapter 11 bankruptcy protection last November after a yearslong decline in consumption.

We can make a difference, but first, we must recognize that there is no difference between humans and other animals. This is a flawed and selfish viewpoint that may well lead our planet to its sixth extinction.

What’s causing the sixth mass extinction?

Unlike previous extinction events caused by natural phenomena, the sixth mass extinction is driven by human activity, primarily (but not limited to) the unsustainable use of land, water, energy, and climate change. Currently, 40% of all land has been converted for food production. Agriculture is also responsible for 90% of global deforestation and accounts for 70% of the planet’s freshwater use, devastating the species that inhabit those places by significantly altering their habitats. It’s evident that where and how food is produced is one of the biggest human-caused threats to species extinction and our ecosystems. (1)

We must shift our way of thinking.  We must do it soon.  It’s only the first week of March here in Missouri, and the temperature will be 75°F today. My magnolia will bloom almost a full month early this year.  It’s been warm all winter, and we’ve broken several weather records while other parts of the nation have experienced relentless and drastic episodes of snow or rain.

Sometimes I fear it’s too late, and we are lost like sheep heading off a cliff.  We consume but give back very little.  We take it because we think there is more.  I am grateful to Robin for her beautiful book. To me, every day is Earth Day. And to Dr. Kimmerer,  I will never look at a tree the same way.  I will also promise to never take more than my share, never take more than half, and never the first or the last of anything in nature.  I will continue to plant trees and flowers to attract pollinators. I will pick up trash and stop using plastic. I will continue to share the gift of veganism with the world. And finally, I will plant sweetgrass and braid it like it is the hair of mother earth.

XOXO,

Steph

Pasta Con Broccoli

Pasta Con Broccoli

The other day, the sports page reported that Chip Caray, grandson of the famed baseball announcer Harry Caray, will join Jim Edmonds in the broadcast booth for the St. Louis Cardinals. Ben Hochman is a sports writer for The St. Louis Post Dispatch and my favorite newspaper writer because he is more than just a journalist covering sports. He’s a storyteller. And he did a great job introducing St. Louis to its newest television announcer.

Harry Christopher “Chip” Caray III is more than just a chip off the old block (sorry, I had to) he’s also a homegrown Cardinals fan. Chip was born in St. Louis and knew the Cardinals starting line-up before he knew his ABCs. Super excited to have him here and ready for the boys of summer to return! And, as it turns out, he also worked at one of my favorite St. Louis institutions, the legendary Rich & Charlie’s Italian Restaurant.

Started by Richard Ronzio and Charlie Mugavero, the pair opened the original Rich & Charlie’s in St. Louis in 1967. It is a local legend, and ask anyone who lives here, and they’ll tell you it’s not just their delicious food; the close-knit family-style atmosphere keeps them coming back!

The flavors of their fresh Rich & Charlie’s Famous House Salad with its rich and creamy Italian style dressing are forever imprinted in my brain. The salad is that good, too. But what sticks out most in my memory is their Pasta Con Broccoli.

The recipe is super simple, too!  The flavors combine to create a savory and deeply satisfying weeknight meal!  And nobody will believe that it took less than 30 minutes to make!  A couple of quick notes, you will blanch the broccoli with the pasta water.  This saves an extra step, water, and another dirty pan.

Finally, most recipes for this dish do not use wine to deglaze, but I think it adds a depth of flavor you don’t get otherwise.  That said, you can skip this step if you choose.  If you’d like to get this flavor but don’t want to use wine, feel free to use 1/8 cup water mixed with 1/8 cup white wine vinegar (no alcohol), and you will achieve nearly the same thing.

I dedicate this to my cousin Lauren Roller whose beauty is only matched by her kindness!  This is for you, sweet girl!  Love you.

XOXO,

Steph

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Pasta Con Broccoli

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 4-6 servings 1x
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

Scale
  • 1 package pasta shells — cooked al dente and drained
  • 3 tablespoons vegan butter
  • 1/2 cup white wine
  • 1 medium shallot, minced
  • 2 cups plant-based whipping cream
  • 1/4 cup tomato sauce
  • 1 head of fresh broccoli cut into bite-sized pieces
  • 8 oz of button or crimini mushrooms, sliced
  • 1 cup vegan Parmesan cheese — grated
  • Salt and pepper — to taste
  • Garlic powder — to taste

Instructions

  1. In a medium saucepan, cook pasta al dente (i.e., pull about 3 minutes before package directions)
  2. While pasta is cooking, warm a large skillet over medium-high heat. Add butter. When the butter is almost done foaming* add shallot. Saute for 2-3 minutes. Add garlic and saute until fragrant—about 30 seconds. Reduce heat to medium.
  3. Add mushrooms. Saute mushrooms until golden brown. About 7-8 minutes. 
  4. Add seasonings to taste.
  5. Add 1/2 white wine and deglaze pan. (Optional)
  6. When the wine has evaporated, add heavy whipping cream.
  7. Add tomato paste. Stir and mix well.
  8. Add parmesan cheese. Remove from heat. The mixture will thicken as it sits. 
  9. Taste for salt and pepper.
  10. When pasta is 4 minutes from being done, add broccoli and blanch for 1 minute. Remove 1/2 cup of pasta water and set aside. Drain pasta and broccoli. (I use a spider to remove mine from the water).  
  11. Add pasta and broccoli to the sauce, return to medium heat, and cook for 3 minutes. If the mixture is too thick, add 1/2 pasta water. If it’s okay, you do not need to use this water. 
  12. Add pasta to the bowl and garnish with additional parmesan cheese.
  13. Enjoy! 

Notes

*This indicates that all the water in the butter has evaporated, and the temperature can rise above the water’s boiling point of 212 degrees.  Shallots and mushrooms both contain a lot of water.  Removing water from the butter will help the shallots and mushrooms release their flavor and brown.


Nutrition

  • Serving Size: 4-6

  1. In a medium saucepan, cook pasta al dente (i.e., pull about 3 minutes before package directions)
  2. Warm a large skillet over medium-high heat. Add butter. Melt butter, and when the butter is almost done foaming* add shallot. Saute for 2-3 minutes. Add garlic and saute until garlic is fragrant—about 30 seconds. Reduce heat to medium.
  3. Add mushrooms. Saute mushrooms until golden brown.
  4. Add 1/2 white wine and deglaze pan.
  5. Saute ingredients over medium-low heat. Add seasonings to taste.
  6. When the wine has evaporated, add heavy whipping cream.
  7. Add tomato paste. Stir and mix well.
  8. Add parmesan cheese. Remove from heat. The mixture will thicken as it sits. 
  9. Taste for salt and pepper.
  10. When pasta is 4 minutes from being done, add broccoli and blanch for 1 minute. Remove 1/2 cup of pasta water and set aside. Drain pasta and broccoli. (I use a spider to remove mine from the water).  
  11. Add pasta and broccoli to the sauce, return to medium heat, and cook for 3 minutes. If the mixture is too thick, add 1/2 pasta water. If it’s okay, you do not need to use this water. 
  12. Add pasta to the bowl and garnish with additional parmesan cheese.
  13. Enjoy! 

Frijoles Charros

Frijoles Charros

If you’ve been with me for a while, you know that Mexican food is my most favorite food on earth.  I love the vibrant colors, authentic flavors, and bold spices of nearly every dish I’ve ever had.  In the Mexican culture, food is an important part of their identity, symbolizing the significance of family and tradition.

As a vegan, beans are a staple in my diet.  As a fan of Mexican cuisine, bean recipes are varied and plentiful!  Black beans, pinto beans, fried or refried, served in soups, stews, tostadas, burritos, enchiladas, tacos, dips, molletes (think bruschetta), tetelas (stuffed masa cakes), tamales, nachos the list honestly goes on and on.  There is no shortage of delicious, flavorful recipes.

So, when my friend Kathy asked me if I had a recipe for Charros (Mexican Cowboy beans), I jumped to it! The traditional dish comprises pinto beans stewed with onion, garlic, and bacon.  We will use vegan chorizo, and our bacon is smoky breadcrumbs. I love this recipe so much!

The key to making good beans is often a slow and gentle process.  Cooking beans too fast can mean they are not cooked evenly and can be a bit chewy instead of creamy.  Herbs and spices can be added at any cooking stage, and I like to give my beans a good salting while they are soaking.

Here are a few more tips:

  1. Buy fresh beans. I cannot stress this enough.  Old beans in the pantry or from a dusty old store shelf should be avoided at all costs.  Old, dried beans are less flavorful and become tougher.  It’s hard to get that soft creaminess you want.  Trust me on this. Beans that have been around for too long will be cracked, chipped, and can even be split open.
  2. Add herbs and spices at any time but be sure to add some at the end of cooking. Herbs/spices added too early can lose flavor during their long cook time.
  3. Adding acids (lemon/lime juice, vinegar) to your beans is fantastic! It brightens the flavors of your dish, but just be sure to add it at the end, as acids can prevent beans from becoming tender.
  4. Simmer your beans. With about 2-3” covering them, bring beans to a boil.  Reduce heat and over.  You want a slow, steady simmer and then cover them.   The gentler the cooking, the better the beans will cook evenly and hold their shape.  Cook them too fast, and they can burst out of their skins!  Patience is key.
  5. Add fat. I cannot stress this point enough.    Fat adds depth, compliments other dishes’ flavors, and makes your beans super creamy!

I always finish my beans with a drizzle of olive oil in the bowl before serving!  As always, let me know how you like them, and tag me!

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Frijoles Charros

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 2 hours 30 minutes
  • Total Time: Soak for 12 hours plus cooking time
  • Yield: Serves 6-8 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 pound dried fresh pinto beans (@ 2 cups)
  • 8 cups cold water
  • 1 medium onion, diced
  • 1 jalapeno, diced
  • 1 poblano chili pepper, diced
  • 1 large Roma tomato, diced
  • 3 cloves garlic, minced
  • 1 chipotle chili pepper in adobo, minced
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 bunch cilantro
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 8oz package of vegan chorizo
  • 2 slices sourdough bread
  • 2 tablespoons bacon flavored oil (vegan), or olive oil and 1/8 teaspoon liquid smoke

Instructions

  1. Clean and soak beans overnight (add 1 teaspoon of salt to water)*
  2. The next day, remove any additional debris from the beans.
  3. Add beans to a large dutch oven with 8 cups water and salt. Bring beans to a boil and reduce heat.  You do not want a rapid boil.***
  4. Skim any foam from the top of the beans. **
  5. Cook beans for approximately 2.5 hours on low.  Taste for tenderness around the 2-hour mark.
  6. Heat a medium skillet over medium heat in the last 15 minutes of bean cook time.
  7. When the oil shimmers, add onions and peppers.  Saute until onion begins to soften and turn opaque about 7-8 minutes.
  8. Add garlic and saute until it becomes fragrant about 30 seconds.  Add spices (except cilantro) and stir well.
  9. Add diced tomatoes and chipotle pepper.  Add chorizo and cook until browned. Cook for about 5-7 minutes.   If the ingredients begin to stick, add 2 tablespoons of stock or water and deglaze.   Taste for seasoning.
  10. Taste beans for doneness.  Add tomato/pepper mixture to the beans if they are almost ready.  Stir well to incorporate.  Top beans with 1/3 cup of olive oil or other rendered fat.
  11. Add cilantro and cover, and cook for 20-30 minutes.
  12. While the beans are in the final cooking stage, pulse breadcrumbs in a blender or food processor.  Do not over-process.   You want medium size bread crumbs.
  13. Add 2 tablespoons of bacon-flavored oil (or olive oil and liquid smoke) in a small skillet, and when oil is shimmering, add breadcrumbs.  Cook over medium heat until bread crumbs have browned.  About 4 minutes.  Do not let them burn.
  14. When beans are done, taste for seasoning.  They may need more salt.  Remove the strings of cilantro.
  15. Add beans to a bowl and top with bread crumbs and minced cilantro to serve.   I drizzled with a little bit more olive oil to finish.
  16. Enjoy!

Notes

*Add to a colander to rinse, then add to a pot and fill with water.  Pick out any rocks or beans that are broken.  Much of the debris should float.

**This is referred to as “scum.” The scum has some amino acids and impurities, which could include toxins.

***Slowly cooked beans equal tender, creamy, and evenly cooked beans.

Keywords: Mexican beans, charros, bean dish

Pasta alla Vodka

Pasta alla Vodka

It is said that Pasta Alla Vodka originated at Orsini Restaurant in New York, where it is believed that Chef Luigi Franzese invented the dish in the 1970s. Although there are often conflicting claims to the invention and history of the dish, one author claims that it was invented at Dante, a restaurant in Bologna, Italy.

Most recipes that call for alcohol—wine, beer, or a spirit—do so because of the respective flavor that gets added. Not so for vodka. Vodka sauce is a pink sauce with a splash of booze that exists somewhere between a tomato sauce and an Alfredo sauce. Denser milk products (such as cream) can separate, especially when an acid (like tomatoes) is introduced.

Vodka acts as an emulsifier, bonding water and fat together until they exist in smooth harmony preventing the cream from separating. This is the same principle at work when you add dijon mustard to a vinaigrette to keep your oil from separating from your vinegar. And because vodka is an excellent solvent (alcohol is the catalyst in bitters, tinctures, elixirs, and many herbal cure-alls), it extracts flavors and aromas from herbs and spices where water alone can’t.

“Vodka adds depth to a sauce both by pulling out the additional flavor and concentrating others without adding a flavor of its own,” says Bart Saracino, co-owner of Bartolino’s Restaurants in St. Louis.

So should you use a cheap or expensive vodka? Don’t skimp because you’ll likely be the one to drink the rest of the bottle.  I drove to Defiance, Missouri, to grab a bottle of Judgment Tree Vodka from my sweet friend Chris Lorch.  Chris is the co-founder of the Distillery of Defiance and the head winemaker for Sugar Creek Winery.  I have known Chris since college and am lucky to run into him every once in a while!  His place in Defiance is warm and inviting.  And his vodka, made from grapes, has a refined smoothness and distinct but subtle nuances and complexities.

Judgment Tree is a historical reference in these parts and is an homage to the great explorer and pioneer Daniel Boone.  When Boone moved to Missouri, he settled in the township of Defiance near the Missouri River and the Femme Osage District. In June of 1800, Daniel was appointed to the position of Spanish Commandant of the Femme Osage District. At that time, his district was a region running indefinitely west and north along the north side of the Missouri River.

In this role, Boone acted as the district’s civil administrator and military commander, as well as having the dual role of Spanish Syndic (Judge) of civil disputes. In his role, he held court under the large elm “Boone Judgment Tree.” (1)

As always, tag me if you make it, and let me know what you think!  And if you’re from St. Louis or ever in town visiting, be sure to head out to Defiance, stop by the Judgment Tree memorial, and stop in and see Chris. Tell him Stephanie sent you!

 

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Pasta alla Vodka

  • Author: Stephanie Bosch

Ingredients

Scale
  • 2 tablespoon butter
  • 5 cloves garlic, thinly sliced
  • 1 medium onion, minced
  • 1 4.5-oz. tube or ½ cup double-concentrated or regular tomato paste
  • Healthy pinch red pepper flakes
  • 1/3 cup quality vodka
  • 1 tablespoon balsamic vinegar
  • 1 cup reserved pasta water
  • 1 can whole crushed tomatoes (28 ounces)
  • Coarse kosher salt (Morton’s or Diamond) and pepper
  • 16 ounces pasta, such as penne rigate or rigatoni
  • 1/2 cup heavy cream (I use Silk brand plant-based whipping cream)
  • 1/3 cup fresh basil leaves (torn or shredded)
  • 1/2 cup grated parmesan cheese, plus more for serving (I used Violife)

Instructions

  1. Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring the water to a boil. Add pasta. Cook pasta al dente. This usually is about 2 minutes before full cooking time.  When the pasta is done, do NOT drain the pasta water.
  2. Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove the peel. Carefully slice into thin slices.
  3. Peel and dice onion.
  4. Grate 4 oz of vegan parmesan (I used Violife Parmesan)
  5. Heat butter in a large saute pan over medium heat. Add onion and garlic and cook, stirring constantly, until onion starts to brown around the edges, for 5–7 minutes.
  6. Add the entire 4.5-oz. tube of tomato paste and red pepper flakes. Stir until paste evenly coats onion. Continue to cook.  Stirring often until the paste is deep red and starting to brown on the bottom of the pot, 5–7 minutes.
  7.  Add vodka and balsamic vinegar to deglaze the pan, scrape the bottom well, and stir.  Add tomatoes and cook for about 10 minutes.
  8. Remove from heat and add 1 cup of the pasta water. Stir well.
  9. Transfer tomato mixture to a food processor or blender, and add basil and purée until smooth. Return the sauce to the pan.
  10. Add 1/4 cup of warm pasta water to your cream to keep it from breaking apart.  Add warmed cream to the vodka sauce.
  11. Cook until warmed through, about 2-3 minutes. Stir in parmesan cheese and then use a spider or a slotted spoon to remove pasta from the water and add to the sauce.
  12. Toss to combine.
  13. Serve immediately with an additional sprinkle of cheese and basil, if desired.
  14. Enjoy!

Charred Broccoli and Garlic Ricotta Toasts

Charred Broccoli and Garlic Ricotta Toasts

Have you ever had ricotta toast? It’s a simple recipe with lots of variations. It all starts with a slice of quality fresh bread, a delicious dollop of ricotta cheese, and a range of topping options. You can make sweet and savory ricotta toast, from burst tomatoes with basil to fig jam with pistachios and rosemary.

This recipe is one of my favorites, topped with charred broccoli and red pepper flakes! Simple, but delicous. I made mine in our pizza oven to give it a slightly smoky and sweet taste! If using the pizza oven, be sure to have the fire scorching and a stone warming in the oven. I slid my toasts off onto the hot stone using a pizza peel. I used oven-proof gloves and bbq tongs to remove each slice vs. trying to use the peel to remove them. Trust me; this is the easiest way!

The cheese was perfectly melted, the broccoli was lightly caramelized, and the toasts were crisp on the outside but still soft and chewy on the inside! I had to wrap them up so I wouldn’t eat them all!

If you make them tag me and let me know how you like them! You can also drizzle with some agave nectar to finish them off!

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Charred Broccoli on Tofu Ricotta Toast

  • Author: Stephanie Bosch
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 20-22 minutes
  • Yield: 12 toasts 1x

Description

Ricotta toast makes a deliciously easy breakfast or lunch! Slather on ricotta, then top with sweet or savory toppings.


Ingredients

Scale
  • 1 baguette, sliced 1/2″ thick on a diagonal (about 12 slices)*
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 head of broccoli, stem peeled, stem and florets chopped into 1/2” pieces
  • 1 head of garlic, cloves separated
  • 1/2 tsp. crushed red pepper flakes
  • 1 1/2 cups tofu ricotta
  • 1/3 cup grated vegan parmesan
  • Kosher salt

Instructions

  1. Place racks in the upper and lower thirds of the oven; preheat to 400°F. Or, heat a pizza oven to a temperature.
  2. Arrange bread slices in a single layer on a rimmed baking sheet or pizza peel and brush one side of each piece with oil.
  3. Spoon 2-3 tablespoons of ricotta on each slide. Toss broccoli and garlic in a bowl and drizzle with the remaining oil. Season generously with salt and toss to combine.
  4. Place seasoned broccoli on the ricotta toast. Top with vegan parmesan.
  5. Add to oven or pizza oven and bake until crisp, 10–12 minutes. If using a pizza oven, you will need to rotate the toasts at least once to prevent burning.
  6. Remove from oven. Let cool slightly.
  7. Top with red pepper flakes (optional)
  8. Enjoy!

Notes

*I used sourdough

Tofu Ricotta

Tofu Ricotta

Before all of the wonderful plant-based products on the shelf these days, if I wanted ricotta cheese, I had to make it myself. It was one of the recipes that I learned how to make in culinary school.

Lately, the cost of my favorite ricotta has gone from reasonable to ridiculous.  I just cannot pay nearly $10.00 for an 8 oz container of ricotta when I can easily make it for half the price.  If you don’t have a food processor, do not fret!  You can easily make it the old-fashioned way in a bowl and mash the tofu with a fork.

I love it as a spread on toast with fresh or roasted veggies!  It’s terrific for breakfast, lunch, or dinner!  Frankly, the possibilities are endless!

This tofu ricotta is easy to assemble and tastes much like milk-based ricotta!  You can also add fresh herbs like basil or oregano.  Add 1/4 cup of canned pumpkin and some fresh nutmeg, and make my stuffed shells!

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Tofu Ricotta

  • Author: Stephanie Bosch
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 8 1x

Description

Used as a spread or a dip, this is wonderful in pasta or on toast!


Ingredients

Scale
  • 1 block of extra firm tofu (12 oz), finely crumbled (no need to press)
  • 2 tablespoons tahini
  • 2 1/2 tablespoons nutritional yeast
  • 1 tablespoon neutral oil; olive or grapeseed oil
  • 2 1/2 tbsp shallot, minced
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Drain tofu. I didn’t press mine but did hand squeeze a lot of the water out.
  2. Add the crumbled tofu, tahini, nutritional yeast, and shallot to a food processor.
  3. Pulse it in the food processor. Don’t let the food processor run. You don’t want this to turn into a paste. Just pulse it a few times until your ricotta is chunky.
  4. Remove tofu from the processor and add to a bowl.
  5. Add the garlic, lemon zest, and lemon juice.
  6. Slowly drizzle oil, and mix well.
  7. Stir and add sea salt and freshly ground pepper.
  8. Enjoy!

Notes

This freezes super well! The texture may even get better after freezing and thawing. Freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge and enjoy as usual.

 

 

Vegan Collard Wraps with Thai Peanut Dressing

Vegan Collard Wraps with Thai Peanut Dressing

I love these Collard Wraps wraps! And since I’m already slicing and dicing, I typically double the recipe and use the extra filling for salads or buddha bowls.  I am also re-committing to a 100% gluten-free diet. Therefore, I decided to use greens instead of a traditional grain wrap. 

In case you didn’t know, collard green belongs to the same family as kale, broccoli, cabbage, Brussels sprouts, and bok choy. Collard greens are nutrient-dense and low in calories. They’re an excellent source of calcium, folate, and vitamins K, C, and A. Furthermore, they’re high in fiber and antioxidants.

These veggie wraps are packed with high-quality protein, thanks to the quinoa. This naturally gluten-free grain is considered a superfood because it’s a powerhouse of nutrition. Quinoa contains all nine essential amino acids and lends seven grams of hearty protein per serving. I made hummus with quinoa because it seemed like a good pairing! Here are some quick tips for cooking quinoa (pronounced keen-wah).  

  • Rinse the quinoa. I usually only do this with other grains, like rice. But it is 100% necessary when cooking quinoa from scratch. You run the risk of having crunchy quinoa if you don’t.
  • Cooking the quinoa in vegetable broth gives it much more flavor.

Modify the recipe to your liking by using the vegetables of your choice. I suggest using sliced tomatoes instead of the red pepper, swapping kale for the spinach, or adding a few crisp radishes. And vegan feta instead of avocado also gives it a delicious creamy bite!   The best part, though, is the Thai Peanut Sauce!  

 

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Vegan Collard Wraps with Thai Peanut Dressing

  • Author: Stephanie Bosch

Description

Substitute any veggies you have on hand, such as sun-dried tomatoes, red peppers, spinach or romaine lettuce.


Ingredients

Scale
  • 1 red pepper, cut into thin strips
  • 12 carrots, julienned or cut into thin strips
  • 1 English cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 avocado, cut into long strips
  • 24 green onions, cut lengthwise (green part only)
  • 1/4 head purple cabbage, shredded
  • 1/4 cup sprouts or microgreens
  • 1/2 cup quinoa hummus
  • 1/4 cup cilantro, spinach, Thai basil, and/or mint, chopped
  • 4 large collard leaves 

Instructions

Collards:

  1. Wash and dry collard leaves.
  2. Cut the stem off the collard green leaf and then carefully shave it down using a small knife so it’s flat. This will help prevent the collard leaf from breaking at the end and make it easier to roll up.
  3. Add water to a large pot and bring to a boil.
  4. Add 1 Collard leaf to the simmering water, gently holding the leaf down with tongs so the leaf is submerged.
  5. Simmer each leaf for 30-60 seconds. Don’t go any longer, or the leaf will become more flimsy and tend to rip.
  6. Remove the leaf and immediately place it in a bowl of iced water.
  7. Submerge the leaf for 10 seconds in an ice bath.
  8. Remove and place on paper towels to dry.

Wraps:

  1. To assemble wraps, lay collard on a flat surface and place quinoa hummus in the first half of the wrap.
  2. Add ingredients based on the size of the collard leaf, being careful not to overfill. A good rule of thumb is about 1-2″ inches wide.
  3. Carefully wrap it using the tuck and roll method like a burrito. (There are some excellent YouTube videos out there!)
  4. Continue until all collards are filled.
  5. Enjoy!

Notes

Always place all the filling in the tortilla’s first half, closest to your hand, not the center.  That way, you have more surface area to cover the filling.

Spicy Thai Peanut Sauce

Easy and delicious this sauce keeps in the fridge for up to 7 days.  I love it as a dipping sauce for my collard wraps, as a dressing over my favorite Asian-inspired buddha bowl, or on my tofu satay.

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Spicy Thai Peanut Sauce

  • Author: Stephanie Bosch

Ingredients

Scale
  • 6 tbsp crunchy peanut butter
  • 1 fresh red chili, seeded and finely chopped (or 1/4 tsp red pepper flakes)
  • Juice of 1 lime
  • 1 tablespoon ginger root grated
  • 4 tablespoons coconut milk
  • salt

Instructions

  1. Put all the ingredients in a food processor or blender.
  2. Process until smooth, then check the seasoning and add more salt or lime juice if necessary.
  3. Spoon the sauce into a bowl, cover with clear film (plastic wrap) and set aside.

 

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Spicy Thai Peanut Sauce

  • Author: Stephanie Bosch

Quinoa Hummus

Quinoa Hummus

Perfect for wraps, sandwiches, or as a dip, this quinoa hummus packs some protein!  I added a roasted red pepper to this recipe for my collard wraps!  Feel free to get creative with this one!

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Quinoa Hummus

  • Author: Stephanie Bosch

Ingredients

Scale
  • 1 cup organic quinoa
  • 1/4 cup toasted and salted pumpkin seeds
  • 1/4 cup tahini
  • 2 tablespoons olive oil (or aquafaba if you want oil-free)
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1/4 cup water (as needed)

Instructions

  1. Cook Quinoa according to package instructions.
  2. In a food processor, combine quinoa, pumpkin seeds, tahini, lemon juice, cumin, garlic, and salt.
  3. Process on high while slowly adding olive oil and then water.
  4. Continue to process on high until hummus is smooth and creamy. Add additional water, 1 tbsp at a time, if the mixture is too thick.
  5. Serve with crackers, pitas and/or sliced vegetables.

Creole Smoky Black-Eyed Peas

Creole Smoky Black-Eyed Peas

Growing up in a southern family, eating black-eyed peas was a part of every Sunday meal at our house. I don’t remember, but I’m sure Grandma opened a can of beans, threw in a ham bone, added some salt, and called it dinner! My recipe has evolved over the years, and this one is my favorite! This vegan version pays homage to my New Orleans side of the family, and its creole influence lends a rich, creamy, and super-smoky deliciousness!

Though called a pea, black-eyed peas are a variety of cowpea and are technically a bean. In the South, this dish is referred to as Hoppin’ John, and while a traditional Hoppin’ John is made with bacon, a ham hock, or fatback, this vegan version uses liquid smoke.

It is customary to make black-eyed peas on New Year’s Day for good luck and prosperity for the New Year in southern culture. Served with greens (collards, mustard, or turnip greens, which vary regionally), the peas represent coins, and the greens represent paper money. Cornbread is often served with black-eyed peas and greens, representing gold.

Serve over rice with a piece of cornbread, and enjoy! Oh, and don’t forget the hot sauce!

 

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Creole Smoky Black-Eyed Peas


  • Author:
    Stephanie Bosch

  • Prep Time:
    2 hours

  • Cook Time:
    25 minutes

  • Total Time:
    2 hours 25 minutes

  • Yield:
    6 servings 1x


Description

I like to use dried beans because most canned black-eyed peas are simmered in a ham broth. Or they contain Disodium EDTA, which is a preservative used to promote color retention. It is synthesized from ethylenediamine, formaldehyde, and sodium cyanide. EEK! But you can use canned beans in a pinch, or if you don’t want to wait! When I used canned beans of any kind, I like to use the Eden Organic brand.


Ingredients


Scale

  • 2 cups dry black-eyed peas, or 4 cans 
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 ribs celery, minced
  • 4 cloves garlic, minced
  • 1  jalapeno pepper, minced
  • 2 (15-ounce) can fire roasted tomatoes 
  • 5 cups vegetable stock 
  • 3 tablespoons tomato paste
  • 1 tbsp voodoo magic spice mix*
  • 1 tsp salt
  • 1/8 tsp liquid smoke
  • 1 bay leaf
  • Freshly ground black pepper (to taste)
  • Tabasco, parsley, and green onions, for garnish


Instructions

    • Rinse dried black-eyed pea beans, pick through and discard any debris or bad beans. Add beans to a stockpot and bring to a boil. Boil for 5 minutes and remove from heat. Cover and let sit for 1-2 hours.
    • Warm a large, heavy skillet (I use cast iron), add 2 tbsp oil. When the oil is shimmering, add onions, bell pepper, celery, garlic, and jalapeños, sauté the mixture for 3-5 minutes. Add voodoo seasoning mix. Sauté until mixture has softened, about 3 minutes. 
    • Add vegetable stock, tomatoes, tomato paste, and bay leaf.
    • Drain the soaked beans, rinse, and add the beans to the pot. 
    • Reduce heat to a simmer, add liquid smoke, and cook, uncovered, for about 20 minutes.
    • At this point, if using, add collard greens, and cook for 5 more minutes, stirring occasionally,
    • Cook until beans are tender and slightly thickened.
    • Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.
    • Remove the bay leaves.
    • Taste and adjust for seasonings with pepper, seasoning, and salt if needed. Serve over cooked rice and garnish with green onion.
    • Add lots of Tabasco and enjoy it! 



Nutrition

  • Serving Size: 6
  • Calories: 210


 

Holiday Truffles

Holiday Truffles

Making cookies and candy around the holidays always puts me in the best mood! It also reminds me of being a kid. Back then, I cut out sugar cookies and made those green cornflake wreaths with red hots. Remember those? I mostly loved being in the kitchen with my mom and my brother and listening to my mom sing Christmas carols.

We each had our cookie job, and my mom’s job was to make my dad a dozen or two of his mother’s rum truffles. My brother and I were never allowed to have any (although we managed to sneak one or two without any notice), so my mom would make us some sans the rum! They were delicious and usually gone within a day or two! 

This is a vegan version of her truffles! Enjoy!

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Holiday Truffles


  • Author:
    Stephanie Bosch

  • Prep Time:
    1 hour

  • Cook Time:
    5 hours (Refrigerate)

  • Total Time:
    6 hours

  • Yield:
    @ 60 Truffles

  • Diet:
    Vegan


Description

These truffles are incredible!  Incredibly easy and incredibly delicious!   This batch will make approximately 60 truffles.   You can use the basic truffle recipe and modify anyway you want! 


Ingredients


Scale

Basic Truffle Mix
 
  • 2 cups (about 16 oz) 100% unsweetened vegan dark chocolate  
  • 2 tablespoons coconut oil, melted
  • 2/3 cup full fat coconut milk
  • 2 tablespoons maple syrup
  • 1/8 tsp fine sea salt
For Chocolate Orange Truffles
 

Dark Chocolate Raspberry Truffles

For Vanilla White Chocolate Truffles
 
  • Basic Truffle Mix
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cup vegan white chocolate (for coating truffles)
  • Shredded Coconut, White Nonpareils, or Sparkling Sugar
 
 


Instructions

     To make the truffle mixture:
 
  1. To make the basic truffle mix, melt the chocolate and coconut oil in a glass dish over boiling water. Stirring constantly.

  2. Remove dish from the heat and whisk in coconut milk, maple syrup and sea salt.

  3. Divide the mixture into 3 bowls, one for each of the flavors. 

  4. For the chocolate orange truffles add the orange essence. Mix well. 

  5. For the dark chocolate raspberry truffles add dark rum and raspberry essence. Mix well.

  6. For the vanilla truffles, add the vanilla essence.  Mix well. 

  7. Put all three bowls in the fridge for at least 5 hours to fully firm up.

  8. After the truffle mixes are firm, use a teaspoon to spoon out mixture and roll in your hands to make small balls, about half the size of golf balls.

  9. Set out the truffles on parchment lined baking pans. Just make sure you know which flavor is which.  Freeze for at least 3 hours.

    To decorate:

  • In a glass bowl over boiling water, melt chocolate to cover the truffles in.

  • For the orange truffles, and the raspberry truffles melt the dark chocolate. For the vanilla truffles, melt white chocolate. 

  • I like to use this chocolate dipping tool, but you can also use a fork. Dip truffles one by one into the melted chocolate, and place on a parchment lined baking sheet.

Immediately decorate each truffle, while the chocolate is still melted.

  • For the orange chocolates, sprinkle with flaky sea salt and orange zest, or edible gold dust powder. You can also add two thin slices of candied orange across the top. For raspberry truffles, dust in cocoa powder and ground dried raspberries.  For vanilla truffles, sprinkle with coconut or white sparkling sugar (blue sanding sugar is also very pretty). 
  • Put all covered and decorated truffles in the fridge for an hour or so to set. Then they can be served. 

     


Notes

The truffles will last in an air tight container the fridge for 2-3 weeks. They can also be frozen. 


Quiche Provençale with Root Vegetables

Sometimes when the inspiration hits, I go a little crazy in the kitchen.  It is the most wonderful feeling not to follow a recipe and just go where your crisper drawer takes you.  This last weekend I had a lot of root veggies begging to be used.  I also went to Whole Foods and found a fantastic variety of products I couldn’t get at my local grocery store.  My favorite was the bunch of dandelion greens!

I had just made a quiche with a so-so potato crust that, unfortunately, stuck to the bottom of the pan.  Root vegetables are high in starch, and when cooked, they slowly release sugar, and the sugar makes them sticky.  After thinking about it for a bit, I tried cooking the potato crust very quickly, not giving them time to stick.  Hence, the broiler! And guess what?  It worked!

For this recipe, I used parsnips (the carrot’s favorite cousin), turnips, which, if you’ve never had them, I highly recommend getting some, and Yukon gold potatoes.  I grated one large and one small turnip and three Yukons for my crust and added 1/2 cup grated vegan Parmesan cheese, 3 tablespoons of melted butter, and 1 teaspoon of Herbs de Provence.  I broiled it in my 2.5 quart French Corningware for 8-10 minutes.  But as with all things broiler, keep an eye on it.  You want the potatoes very lightly browned.

For the filling, I made coconut bacon out of vegan bacon-flavored oil.  Now, most of you won’t be able to find that, so here’s a quick link to Minimalist Baker’s quick and easy coconut bacon.  I would suggest making this ahead of time.  It stores well, and it’s nice to have on hand.

Finally, I peeled my potatoes.  For this delicate and tender dish, I did not want the potato peel in my dish.  And sometimes, when you simmer potatoes with the skins on, they fall off anyway.   I like the Yukon golds for this dish because they are a little more dense and creamy!

Let me know if you made this dish and how you liked it!

XO,

Steph

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Quiche Provençale with Root Vegetables

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Cuisine: Vegan
  • Diet: Gluten Free

Ingredients

Scale
  • 5 medium Yukon Gold Potatoes, *washed, peeled (3 grated, 2 cubed)
  • 3 medium turnips, washed, peeled (1 grated, 2 cubed)
  • 3 medium parsnips, washed, peeled, and cut into 1/4” coins
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 5 cloves garlic, peeled and minced
  • 2 poblano peppers, washed and diced
  • 1/2 cup vegan parmesean
  • 2 teaspoons Herbs de Provence (divided)
  • 1 1/2 cups vegetable stock (low sodium)
  • 2 containers JustEgg
  • 1 cup coconut bacon
  • 1 bunch of tender greens (dandelion, spinach. watercress), washed.

 


Instructions

  1. Preheat broiler.
  2. In a 2.5″ deep casserole dish, add grated potatoes and grated turnips, parmesan cheese, and melted butter.  Mix well and sprinkle with 1 teaspoon Herbs de Provence.
  3. Carefully place the casserole dish in the broiler and bake for 8-10 minutes.  As with all things broiled, keep a close eye on it.  You want a light golden brown color.  When done, remove from heat and set aside.
  4. Reduce heat to 350°F (176°C).
  5. While the casserole is in the oven, warm a medium skillet over medium heat.  Add olive oil and when shimmering, add onion and poblano peppers and sprinkle with salt and pepper. Cook until onions and peppers have softened, about 8 minutes.  Add garlic and cook until fragrant, about 1 minute.
  6. Add diced potatoes, turnips, and parsnips.  Add the remaining teaspoon of Herbs de Provence.
  7. Add stock.  Cover and simmer on medium-low until root vegetables have softened, about 10-12 minutes. Stir occasionally and add more stock if vegetables begin to stick. When done, remove from heat.
  8. While root vegetables are cooking, add 4 cups of water to a medium saucepan.  Add salt and bring to a boil.  Blanch greens in boiling water for about 3-4 minutes.  Remove greens from the pan, and immediately add to greens to an ice bath.
  9. Remove greens and add to a colander to remove excess water.  Chop greens into bite-size pieces.
  10. Warm a dutch oven over medium heat. Add olive oil and, when shimmering, coconut bacon. Add greens and saute until greens have released all water, about 4 minutes.
  11. In a mixing bowl, add greens and root vegetable mixture and mix well. Season with salt and pepper.
  12. Shake and add 1 1/2 containers of JustEgg and add to the mixing bowl.  Mix well.
  13. Pour vegetable mixture over potato crust and add to oven.
  14. Bake for 35-40 minutes.  Test with a toothpick at 35 minutes. If it comes out clean, it’s done.
  15. Serve with tabasco or other hot sauce!

Notes

*To prevent food borne illnesses, always wash your fruits and vegetables even if you’re peeling them. Germs on the peel or skin can get inside fruits and vegetables when you cut them.

 

Coconut Curry Carrot Soup

Coconut Curry Carrot Soup

Autumn is my favorite time of year for many reasons. I love the cool reprieve from summer, the incredible display of vibrant colors just before the leaves “fall,” and last but not least, the food! I’m not going to lie; soups, chili, and other warm foods make my heart and tummy happy!  Not only is this soup good, it’s also good for you!

It is loaded with “warming spices,” (cinnamon, ginger, black pepper, cardamom, turmeric, and cayenne pepper) which have been used for thousands of years. These spices can increase your internal body temperature and improve blood circulation, thus giving you a sense of warmth during the chilly winter months. They have been used for multiple reasons, from cooking and baking to medicine and herbal remedies.

The anti-bacterial, anti-viral and anti-fungal properties of turmeric protect us from various infections, including the common cold, flu, and other respiratory illnesses. And Ginger root comes from the Zingiber officinale plant, which has been used in Chinese and Indian medicine for thousands of years. Ginger is high in gingerol, a potent anti-inflammatory, and antioxidant substance. Carrots are an excellent source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants.

The recipe makes 4-6 servings. You may want to double the recipe. I had to double the quantities for my family because everyone went back for seconds, and there were no leftovers! Also, it keeps in the refrigerator for up to a week!

As always, if you make it, tag me and let me know how you like it!

XO,

Steph

 

 

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Coconut Curry Carrot Soup

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 4-6 cups 1x
  • Diet: Vegan

Description

If you love a creamy, hearty, flavor-packed bowl of soup, this carrot soup recipe is for you! The warming spices, coupled with garlic, and fresh ginger have the capability to increase your internal body temperature and improve blood circulation, thus giving you a sense of warmth during the chilly winter months.


Ingredients

Scale
  • 34 tablespoons vegan butter, or olive oil
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 1/2 pound carrots, peeled and cut into ½-inch slices (@56 large carrots, 810 medium)
  • 1 1/2 teaspoons peeled, grated fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cardamom
  • 4 Tablespoons red Thai curry paste
  • 3 1/2 cups low sodium vegetable stock
  • 1 1/2 cups unsweetened full-fat coconut milk
  • Juice from 1 lime
  • Salt and freshly ground black pepper
  • Cilantro or parsley, minced (garnish)
  • Sourdough croutons (garnish)

Instructions

  1. Heat butter in a dutch oven over medium-heat until the foam subsides. If using oil, heat until oil is translucent. Add onions, sprinkle with salt, and stir to coat. Add carrots, ginger, and all spices. Stir and cook until vegetables are softened, about 10 minutes. Add garlic and curry paste, and cook for about 1 minute.
  2. Add the stock; add enough liquid should cover the vegetables. Bring to a boil over high heat. Reduce to medium-low heat and cover, cooking until the carrots are cooked through, about 10 to 15 minutes. Be sure to test the thickest one to ensure it’s cooked through.
  3. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a blender. Be sure to hold the lid of the blender with a kitchen towel. *A hot liquid at high speed is volatile, and the lid can fly off.
  4. Return the mixture to the dutch oven and add coconut milk and lime juice.
  5. Adjust the seasonings (depending on your stock, you may need more or less salt) and lime juice to taste.
  6. Garnish, serve, and enjoy!

Notes

*I added more salt, pepper, and coriander at the end.

Nut Free Vegan Queso

Nut Free Vegan Queso

Greetings! A few weeks ago, I was asked to create vegan, gluten-free, nut-free meals for a woman and her family of five. One of the trickiest recipes to make vegan and nut-free is cheese! Cashews and almonds are a staple in most plant-based cheeses! This one uses flour and is like a béchamel but with nutritional yeast and seasonings. I like this recipe because it can be as thick or as thin as you want.

If you want a dip, skip the stock, or at least don’t use as much of it. Use all the stock if you want it thin for a drizzle on enchiladas or nachos. It makes an excellent base for a broccoli cheddar soup, too! I like it atop my veggie scramble! 

I made this gluten-free using a 1:1 gluten-free flour. If you have no aversions to regular wheat flour, go for it! I am one of the unlucky 5% of people with a true wheat allergy (like hay fever) and a gluten allergy. Gluten is a super sticky protein and very inflammatory for some of us.

I added green Tabasco to mine, and the dip was gone within a few hours! Green Tabasco is a milder version of regular Tabasco, and I use it on everything, including popcorn! Anyway, enjoy this recipe! It’s a good one! And, as always, when you make it, tag me and let me know how you liked it!

XOXO,

Steph

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Nut Free Vegan Queso

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 4-6 cups 1x
  • Cuisine: Mexican
  • Diet: Vegan

Description

I love this recipe and I think you will too!  It is super good with a few dashes of green tabasco!


Ingredients

Scale
  • 3 Tbsp vegan butter
  • 4 cloves garlic, minced (about 4 cloves)
  • 4 Tbsp gluten free 1-1 all-purpose flour*
  • 1 3/42 cups unsweetened plant-based milk
  • 22 ½ cups vegetable stock
  • 5 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • ½ tsp chili powder
  • 4 Tbsp mild green chilis (optional)
  • 1 Tbsp green Tabasco
  • ½ Tbsp maple syrup or organic cane sugar

Instructions

  1. Heat large skillet or saucepan over medium heat. Once hot, add butter and let it melt and start to sizzle – about 1 minute.
  2. Add minced garlic. Cook for about 1 minute, or until fragrant.
  3. Add flour 1 Tbsp at a time and whisk. (Don’t worry if it’s a little lumpy).
  4. Cook for 1 minute, then whisk in milk slowly. Stirring constantly.
  5. Add vegetable stock and whisk until smooth. Bring to a low boil.
  6. Add nutritional yeast, salt, cumin, chili powder, maple syrup, and green chilis, and tabasco, if using.
  7. Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt or tabasco for savoriness, or sweetener for flavor balance.
  8. Garnish with red pepper flakes and fresh cilantro or pico de gallo. Enjoy with chips, or atop Mexican dishes, such as nachos, enchiladas, or tacos!
  9. Store leftovers in a glass jar or container in the refrigerator up to 4-5 days. Reheat in the microwave or in a small saucepan over medium heat. Best when fresh.

Notes

*Makes a great Queso dip!  You can use it in a crockpot but be sure to keep a cup of stock nearby so you can add to it as the dip may thicken with the heat.

Keywords: Queso, vegan, gluten-free, nut-free, cheese

Napalm in the Morning

Napalm in the Morning

When he was three years old, my son was diagnosed with Asperger’s, a variant on the autism spectrum. By the time he was five, I had read everything I could get my hands on about what they (at the time) referred to as Asperger’s Syndrome. “A syndrome is a recognizable complex set of symptoms and physical findings which indicate a specific condition for which a direct cause is not necessarily understood.” Though I suspect there is a direct correlation between agent orange exposure in Vietnam War veterans and the rise in Autism among their grandchildren.

Asperger’s is generally marked by:

  • Emotional Sensitivity.
  • Fixation on Particular Subjects or Ideas.
  • Linguistic Oddities.
  • Social Difficulties.
  • Problems Processing Physical Sensations.
  • Devotion to Routines.
  • Development of Repetitive or Restrictive Habits.
  • Dislike of Change.

There also tends to be a co-morbidity between mood disorders like anxiety and depression and behavior disorders like attention deficit disorder (ADD) and obsessive-compulsive disorder (OCD). And please note, in this context, the word behavior is defined as a particular way of functioning (i.e., can’t focus) versus how a person chooses to conduct themselves. 

When Covid hit and schools closed, I became Jason’s teacher. I then realized how far behind he was academically. Unfortunately, he is not only cognitively impaired but also socially impaired. And because of it, he was being bullied at school.

He often ate alone at lunch (he later told me it was easier because he didn’t have to worry about what to say). He likes quoting Francis Ford Coppola movies (Apocalypse Now is his favorite movie) and telling you the specifics of various World War 2 military battles. And let me tell you, those are not exactly great 6th-grade conversation starters.

And then, one day, a girl asked him if he’d be her boyfriend. I knew this girl and his troubles with her in the past. I warned him, but he was thrilled. And when he said yes, she proceeded to mock him and joke to everyone that he would never stand a chance. As his mom, this hurt, of course, but I also believe in getting hard knocks out of the way early. The school handled the situation remarkably, and Jason learned fundamental lessons about the human condition.

I kept him home for the next two years and became the county’s least-paid full-time middle school teacher. And that’s when I realized how bad his attention deficit disorder was. Not being able to focus also caused us a lot of anxiety. But he also comes by his inability to concentrate, rightfully. I could’ve had this piece written in two hours, but I got up at least 12 different times to do 12 other things. The squirrels in my head are also fast! But I don’t like labels and told Jason that if he can harness his ADD, it can be his superpower. 

We got ahead in school because we could stay with a topic until he “got” it. But I knew that was not possible in high school, where they covered a subject and moved on. I had held off on medicating him but knew his ability to focus was critical to his success. So, we did it, and he started meds over the summer. And academically, he’s doing great!

Thankfully we stopped his moodiness and outbursts when he was little with no meds needed. I read about the correlation between food and Autism and removed all dairy (specifically the casein protein) and gluten from his diet. There is a direct correlation between the severity of symptoms and these sticky proteins.

Anyway, high school has been great. He is good in math and bad (but getting better) with girls. He is also taking medication for anxiety (which he also gets from me) and for ADD. His grades are good, and he genuinely seems to be happy. Still, when he told me he had put his name in the ring for Homecoming court, my first thought was, “Aw, crap.”

My oldest, who loves her brother and wants nothing more than to protect him, pleaded with me to convince him not to run. But I told her that was not possible. He was way too excited. My only warning was to run a fair and well-mannered TikTok war with his opponent!

And guess what? He won and was elected to the freshman homecoming court. It turns out they were right. You are free to be yourself in high school, and nobody cares. Before he started high school this fall, he nobly reached out to the kids he had issues with in middle school and apologized. Those same kids have grown to know and embrace Jason and were instrumental in getting him the homecoming sash.  

If I had discouraged him from running, I could have robbed him of his success, of getting the win. And what a shame that would’ve been. He came up to me after this picture was taken and told me it was the best night of his life! That made this momma smile and even cried a little.

Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

We are in the season of all things pumpkin. I have friends who are rebelling and refuse to buy into the hype. Haters gonna hate. But as for me, I dive in headfirst! There is a reason everyone loves pumpkins! But unfortunately, it’s not for the autumnal gourds themselves, but for the spices that usually accompany them! 

Last year on NPR’s Morning Edition, they spoke with Jason Fischer, a psychological and brain sciences professor at Johns Hopkins University. His team has been researching the science behind pumpkin spice’s appeal and found that it has a lot to do with how we associate smells and flavors with fall.

“Those associations, they form year after year. They also give us this sense of familiarity,” Fischer said. “And when you start to smell the pumpkin spice things in the stores again, it gives you a little feeling of nostalgia.”

Whatever the case, the smell of these muffins baking in the oven will evoke warm fuzzies! They are gluten-free, too! I used a 1:1 Gluten Free Flour mix and had excellent results. Just be sure it has xanthan gum, which helps bind the muffins, taking the place of gluten in the flour. 

I also used brown sugar instead of white sugar and a pumpkin spice mix that I made myself. If you have ripe bananas, you can use them instead of egg substitutes. I did not have any on hand, so I used 1/2 cup of Just Egg, and it worked perfectly. You can also use 2 flax eggs if you prefer. 

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Chocolate Chip Pumpkin Muffins

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 muffins 1x
  • Diet: Vegan

Description

Who doesn’t love chocolate pumpkin muffins?  These light and tasty treats are perfect for breakfast, or for an after school snack!


Ingredients

Scale
  • 2 cups gluten free all purpose flour (I use Bob’s Red Mill GF All Purpose flour)
  • 1 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar (makes them moist and less dense)
  • 1/3 cup coconut oil
  • 2 super ripe bananas, or 1/2 cup Just Egg* ( See note)
  • 2/3 cup organic canned pumpkin
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup dairy free vegan chocolate chips (I use Enjoy Life)

Instructions

  1. Preheat the oven to 350°F (177° C)
  2. Lightly grease your muffin tins or use muffin liners.
  3. In a bowl, mix the flour, baking soda, salt and pumpkin pie spice.
  4. In a separate bowl, mix the sugar and the oil.  Add the mashed banana or Just Egg to the sugar mixture. Add canned pumpkin, and vanilla. When mixed well, fold in the chocolate chips.
  5. Finally, add the flour, and mix everything well.
  6. Evenly pour the batter into the muffin tins. Place in the oven for about 18-20 minutes if using GF flour.  If using regular all-purpose flour, test at 20 minutes.  Muffins are done when a toothpick comes out clean. If needed add more time ( 2-3 minutes at a time).

Notes

You can also use 2 flax eggs.

Keywords: Chocolate chip pumpkin muffins

Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it! 

XO,

Steph 

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Vegan Broccoli Cheddar Soup


  • Author:
    Stephanie Bosch

  • Prep Time:
    5 minutes

  • Cook Time:
    25

  • Total Time:
    30 minutes

  • Yield:
    4 Cups 1x

  • Category:
    Soup

  • Diet:
    Vegan


Description

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it!


Ingredients


Scale

  • 1 head of organic broccoli, coarsely chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup shredded carrots
  • 2 stalks celery, finely diced (about 1/2 cup)
  • 1 cup cashew queso
  • 4 cups vegetable stock
  • ¼ cup water
  • 1 teaspoon salt and pepper each


Instructions

  1. Heat dutch oven over medium heat. Saute onion and celery in ¼ C water until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds.  
  2. Add carrots and broccoli, and stir. 
  3. Add the vegetable stock into the veggie mixture.
  4. Gradually pour queso while stirring constantly.
  5. Bring to a simmer; cook until thickened, and vegetables are tender about 20 minutes.
  6. Taste for seasonings.
  7. Enjoy!


Notes

If you wish to add potato, peel and medium dice one russet potato.  Add to carrots and broccoli mixture, and simmer as directed.

I like to scrub my carrots and use the air fry the peels to use as a garnish! Toss peels in olive oil and air fry  at 380°F for 5 minutes.


You Gotta Nourish In Order To Flourish

You Gotta Nourish In Order To Flourish

One of my “favorite book” recommendations is a book that I used to gift to my health coaching clients. It is called “The Mindful Diet How to Transform your Relationship with Food for Lasting Weight Loss and Vibrant Health (Wolver, Ruth, et al.,2015). The cover is a little tattered and torn, but no worse for wear, as they say!  Deeply rooted in Psychology, I like it because it helps you understand your relationship with yourself–from many angles. And we, the readers, are gifted with tools and easy ways to create sustainable changes for a healthy life.

I am on day 4 of a 7-day detox, in which the first two days are an herbal liquid fast. When you don’t eat for 68 hours, it’s an easy way to understand and know your cravings! You can even write them down if you want. It’s an excellent way to check in with ourselves.

During this time of fasting, I realized that I had ebbed away from the things that brought me actual physical, mental, and spiritual well-being. I know how I feel when I take care of myself in all those ways, And I also know what it feels like to neglect myself in those ways. Holistic health is the Tao of Happiness!

I have also decided to give up alcohol for the time being, if not forever. And not just because it’s awful for my body. My reflux and weight gain are directly correlated to my alcohol consumption. But I am rebelling against our cultural love of alcohol. Alcohol is poison. It is not medicine. Though I believe many people use it that way.  It numbs, but it’s also death to more than just brain cells. I know someone in a coma RIGHT NOW because of a drunk driving incident.I saw a great quote: “Alcohol is the only drug that if you DON’T do it, people assume you have a problem. Now, that’s a problem.   But it’s everywhere. EVERYWHERE!

And I want to fall in love with good nutrition again because guess what? It can also taste good! That idea is what made me want to become a professional chef. I also know that I want to eat good food and not just eat what tastes good. Oreos are vegan! And guess what? Our healthy tastebuds have been hijacked!

Our entire understanding of what to eat has been conflated and confused. We are disconnected between what goes in and what comes out of us! But no wonder we have commercials for “Arby’s—We got the meat.” The next damn commercial is for Lipitor or Viagra. I just read that the average 40-year-old takes two long-term prescription medications daily. It goes up A LOT the older we get. The number of pills my 82-year-old stepdad takes is staggering. Watch the documentary “Game Changers.”

Change is possible, but it is also incremental. One of the things that I always say is, “Think Evolution, not Revolution. Change takes practice. Like anything else, it takes a desire and effort, but pace yourself. I tend to take off quickly! Also, we need to get out of our way. My friend did the Hard 75. Her advice is, like Nike, “Just do it.” Hey, monkey mind, stop thinking about it and go do it already!

In psychology, we talk a lot about the mind all the time! But how many of us understand what it even is? Ha! Here’s a quick Psych 101 lesson. The first layer of our mind is the waking mind, also known as the chattery mind. It’s the always-thinking, mile-a-minute mind that likes to achieve satisfaction!

The second layer of our mind is our reactive mind. The “what do we do mind.” “Do I go home and fix dinner or run yourself through a drive-thru?” This is the judgmental mind that loops all of us! This mind can trick even the most experienced of us!  “Eh, I’ll make dinner tomorrow night.”

And the third and final mind is the wise old owl mind. The mind simply does what it needs to do, even if it’s hard, because it knows it’s essential. It is also the practicing mind.  Repetition and practice are what allow change to change us!

Excerpt from The Mindful Diet How to Transform your Relationship with Food for Lasting Weight Loss and Vibrant Health. Wolver, Ruth, et al.,  2015

 

In effect, it is from this perspective that one can become a teaching mind. It takes discipline as well as desire to achieve “real” change. From now on, my hope is to share what I know. And I promise to practice what I teach. I love cooking. Food is life. But there is so much more to proper health and well-being than what we eat. Don’t worry. I’ll still share recipes because I will never stop cooking!

From this day forward, this space will be all-encompassing, holistic, and from a place of authenticity and selflessness.  It’s not about me, yet it is about me. This is why I share my cooking videos, but I’m not in a bikini doing it!  In fact, you’ll rarely see my face. I believe in plant medicine, and yes, I am pro-marijuana.  I believe in moving and stretching the body, but I don’t think that has to be in a gym. I will explore topics in alternative medicine, psychology, and spirituality.  I believe in a higher power. In practice, I am an omnist; I don’t believe there is one path to transcendence (though much of my practice is rooted in Buddhism), and I am not here to judge or deny anyone for their beliefs.

And as to the knowledge I share, I humbly say that most of what I know comes from standing on the shoulders of giants. Those brave souls paved the way for folks like you and me to know and grow!  So you will often hear me reference doctors, researchers, educators, activists, mentors, and musicians.  I will also share personal experiences and stories of my friends and me.

I am an ardent follower of people like Dr. Michael Greger, MD, Dr. Neal Barnard, MD, Dr. T. Colin Campbell, Ph.D.; and Dr. Stephen Cabral, ND.

I hope to impart wisdom and humor from great contemporaries like Maya Angelou and Matthew McConaughey (if you haven’t read his “Greenlights” book, ya gotta); and neuroscientist Andrew Huberman just to name a few.

Furthermore, I will reference activists like John Muir, Sierra Club, Peta…and THAT list goes on and on! Just a forewarning, tho, on the topics of animals and our planet, I’m going to be factual and blunt.

Finally, I encourage people to have reasonable, even heated, discussions!  I am a very passionate person! And I love being in the scrum!  But I will literally block people from my page if they cannot have a dignified and respectful conversation.

Helping others by helping ourselves is the best gift we can give the world.

#The journey of 1000 miles…

XOXO —Steph

“What we seed, we feed.” 

Mushroom Tacos de Carnitas

Mushroom Tacos de Carnitas

It’s been a while! Hello everyone! I hope you had a wonderful summer! Mine was spent exactly how I envisioned it! I had lots of time in the water, spending time with loved ones and living my lazy best life! That said, I am ready for autumn! While I love living a Jeff Spicoli summer, “All I need are some tasty waves, a cool buzz, and I’m fine,” around this time every summer, the wheels start coming off the bus. So now that the kids are heading back to school next week and Kevin is gone for the week, I will have the house all to myself for the first time in years. Years.

I am in a creative mood and hope to get the ball rolling on some new recipes. I am still working on some recipes for my cookbook and improving my food photography skills. I have just shy of 100 recipes written and photographed. It’s a pet project that I have been working on and want to finish by next Spring! I am pretty sure this Mushroom Carnitas recipe will be in the book!

The book is divided into sections and will be called “Vegan Around the World!” Recipes like Mushroom Empanadas, Sweet Potato Galette, Vegan Faux Gras, Chickpea Aloo Gobi, and Cajun Gumbo are sure to have a taste for every palate!

I have also dedicated several recipes to friends and family. One of my favorite vegan chefs is Joanne Lee Molinaro. I love her stories and how she weaves her culture into her recipes. I hope to share some of my philosophies regarding veganism, sustainability, and the science of health for not only us humans but also the health of the planet. I would also like to share some of my culinary instructions and advice. As someone who’s been in the culinary world in one form or another since the early 1990s, I can offer some easy substitutions and suggestions and maybe expand your culinary knowledge!

So, without further ado, let’s get to it! This Mushroom Carnitas recipe is nearly perfect. What does that mean exactly? Well, it has precisely 12 ingredients, it’s ready in under 30 minutes, and it is so good you will want to make enough for seconds. Promise!

I used two kinds of mushrooms for this recipe. There is a lot of flexibility in the mouthfeel for whatever type of mushroom you fancy. I used half king oyster mushrooms and portobellos, but you could also use shitakes, lions mane, really just about anything other than the small white button mushrooms. You want a nice “shreddable” mushroom. With a nice dusting of spices like cardamom, cumin, orange zest, and Mexican oregano, the carnitas are oven roasted for about 15 minutes.

I like to keep it simple. Much like the shredded pork variety, I used onions, jalapenos, garlic, and orange juice.  I also like the addition of the vegan Worcestershire sauce, and you could even use a tiny amount (1/8 tsp) of liquid smoke if you like.

The Violife vegan feta is an excellent substitution for Mexican Queso Fresco.  Highly recommend it!  Add some pickled red onions, avocado, and fresh cilantro, and call it a day, mis amigos!

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Mushroom Tacos de Carnitas

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 6 tacos 1x
  • Method: Saute, Bake
  • Diet: Vegan

Description

Yummy carnitas!  You can make tacos, nachos, or tostadas!


Ingredients

Scale
  • 8 oz. of mushrrooms,  ( I used 4 oz king oyster mushrooms, and two portobellos, stem and gills removed)
  • 5 garlic cloves, minced
  • 1 large onion, chopped, plus finely chopped onion for garnish
  • 1 medium jalapeno, seeded and sliced into 1/4” rings
  • 1 ¼ teaspoon crushed red pepper flakes (reduce, or omit, if you don’t like heat)
  • 1 teaspoon cumin
  • 1 teaspoon cardamom
  • 1 ½ teaspoon crushed dried oregano leaves, preferably Mexican
  • 1/2 teaspoon orange zest
  • 1/2 cup orange juice
  • 2 tablespoons vegan Worchestershire
  • 2 tablespoons extra virgin olive oil, evenly divided
  • Salt and fresh pepper to taste
  • 6 small corn tortillas, warmed, for serving
  • Chopped cilantro for garnish
  • Salsa for garnish
  • Vegan Feta

Instructions

  1. Preheat the oven to 400°F. (220°C) Prepare a parchment-lined baking sheet.
  2. Clean and shred the mushrooms. Slice off the mushroom caps (if using oyster or portobello mushrooms) and gently pull them apart with your fingers. I like them approximately about 1/2 wide and 2 inches long. The important thing here is to ensure they’re all the same size. Add the mushrooms to a large mixing bowl and toss with the spices. Drizzle one tablespoon of olive oil and toss well.
  3.  Transfer the mushrooms to the prepared baking sheet and spread them out in an even layer.
  4. Bake mushrooms for approximately 15 minutes. Check the around the 12-minute mark. They are not heavily coated with oil and can burn if you’re not careful.
  5. While mushrooms are in the oven, cook onions and jalapeno. Warm a medium-size skillet over medium heat. When the pan is heated, add the remaining olive oil. When oil begins to shimmer, add onion and jalapeno. Saute for 7-8 minutes, or until vegetables start to soften. Add garlic and saute until fragrant, about 30 seconds. Add salt and pepper to taste. Remove from heat.
  6. When mushrooms are done, add to the skillet with the onions and jalapeno. Mix well. Return pan to medium heat, and once warm, add orange juice, orange zest, and Worcestershire sauce. Saute until the liquid has almost evaporated, about 3-4 minutes.
  7. While the mushrooms are cooking, warm a well-oiled comal or cast iron skillet over medium-high heat. You can also lightly spray the tortillas with spray oil. Add tortillas and cook until lightly browned, about 2-3 minutes per side.
  8. While the mushrooms are done, remove them from heat.
  9. Fill each taco with carnitas, and garnish with your favorite salsa, onion, avocado, and vegan feta!
  10. Enjoy!

tables

Sweet Potato Coconut Curry with Mango Salsa

This recipe is an oldie but goodie!  It’s super easy and a perfect meal for summer.  I love the mango salsa just by itself!  Also, you can use butternut squash in place of the sweet potatoes, or papaya in place of the mango!  The options are endless!

I have modified this amazing recipe because I am doing a Candida/Bacterial overgrowth protocol, and there are a lot of things I can’t have.  However, this recipe came really close to checking off all the boxes and it is soooo good. But I must give all the credit to Food Faith Fitness for her mega talents in the kitchen!  I’ve made a few modifications (chives for onions, cream of coconut for the full-fat coconut milk, and cut back on the oil).

coconut-curry-image
Photo via Food Faith Fitness

Serving Size: 2

Coconut Curry:

  • ½ tablespoon coconut oil
  • 1 large carrot, peeled and sliced, about a heaping 1/2 cup
  • 1 small red bell pepper, sliced, about 1/2 cup
  • 1 cup broccoli, cut into bite-sized pieces
  • 1 teaspoon fresh ginger, minced
  • ½ tablespoon yellow curry powder
  • 2 tablespoons cream of coconut (I found it in the liquor section of the store)
  • 12 oz water
  • Pinch of salt
  • 1 large sweet potato, spiraled

Mango Salsa:

  • 1 mango, large, diced, about 3/4 cup
  • 2 tablespoons chives
  • ½ teaspoon apple cider vinegar
  • 1 small jalapeno, minced
  • ½ teaspoon red pepper flakes, adjust to the preferred level of spiciness
  • ¼ cup fresh cilantro, plus additional for garnish
  • Pinch of salt

Directions

  1. Heat 1/2 Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they begin to soften.
  2. Turn the heat down to medium and add pepper, broccoli, onion and ginger. Cook until they begin to soften and brown, about 5 minutes.
  3. Add in the 1/2 Tbsp of yellow curry powder and cook until fragrant, about 1 minute.
  4. Add the cream of coconut and 12 oz water.
  5. Add spiraled sweet potatoes.
  6. Raise the heat to medium/high and bring the mixture to a boil. Once boiling, turn the heat down to medium/low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken.
  7. Meanwhile, toss diced mango, chives, jalapeno, red pepper flakes, apple cider vinegar and cilantro in a medium bowl. Season with a pinch of salt.
  8. Divide the noodles between two plates and top with the curry. Garnish with mango salsa and cilantro.

BBQ Tofu Bowl

BBQ Tofu Bowl

This bowl is a family favorite! I love the tofu cutlets, and the BBQ makes it sooooo good! Feel free to use whatever veggies you have on hand. The great thing about a bowl is that there is no wrong way to make it! I love the Southwest flair this dish has, and it makes a perfect weeknight dish!

You can make the cilantro lime rice ahead of time, and it helps when you have several things cooking at once. I used a smoky-sweet Kansas City-style BBQ sauce, but again, it’s your preference! This dish would also be great with coleslaw instead of rice! You could also go Korean style with some Gochujang, black rice, and baked cauliflower! The possibilities are endless!

As always, tag me if you make it and let me know how you liked it!  

XOXO,

Steph 

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BBQ Tofu Bowl


  • Author:
    Stephanie Bosch


Ingredients


Scale

Marinade:

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire Sauce
  • 2 Tbsp Montreal Spice Mix

Tofu:

  • 1 package of extra firm tofu, drained and pressed
  • 2 cups of cilantro lime rice
  • 1 1/2 cups BBQ Sauce 

Beans:

  • 1 (15 oz) can Pinto beans, drained and rinsed well
  • 1/2 cup vegetable stock
  • 1 tsp cumin
  • 1/2 tsp salt and pepper

Broccoli:

  • 1 head of organic broccoli
  • 3 Tbsp water
  • Pinch of red pepper flakes
  • Pinch of sea salt

 


Instructions

Marinade: 

 

  1.  Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, and Montreal Seasoning in a blender. 
  2.  Blend at high speed for 30 seconds until thoroughly mixed.

Bowl:

  1. Preheat oven to 350° F.
  2.  When tofu is pressed, pat dry and lay flat. Cut tofu in half widthwise. Cut each piece in half again, and repeat once more until you have eight rectangles. 
  3.  Place tofu in a non-reactive, preferably glass pan or bowl with a lid. Add marinade and coat well.
  4. Refrigerate. 
  5. Allow tofu to marinate for at least 30 minutes, (up to 4 hours). 
  6. While tofu is marinating, make your Rice. * (See note) 
  7. When rice is done, warm a medium-size skillet over medium-high heat. When the pan is warm, add 2 tsp of olive oil. 
  8. When oil is shimming, add tofu and any marinade that is left over. Pan sear tofu until browned on each side. About 2-3 minutes per side. 
  9. When browned, remove the tofu and add to a parchment-lined baking sheet. Brush one side of the tofu with BBQ sauce and bake for 3-4 minutes. Remove from oven, flip tofu, brush the other side. Return to oven for 3-4 more minutes. 
  10. While tofu is in the oven, in a medium-size saucepan, add drained and rinsed pinto beans, 1/2 tsp salt and pepper each, 1/2 cup vegetable stock, and 1 tsp of cumin. Cook over medium heat until warmed through. 
  11. While beans are simmering, add broccoli to the same skillet you used to cook the tofu. Do not clean the pan first.  You want the brown bits on the bottom of the pan.  Cook broccoli with 3 Tbsp of water, a pinch of red pepper flakes, and sea salt, over medium-high heat for 4-5 minutes until bright and lightly browned.  
  12. Remove tofu from the oven and lightly brush each side with more BBQ Sauce.
  13. Assemble bowl, Rice first, Broccoli, Beans, and add Tofu to Rice. Season with salt and pepper to taste. 


Notes

*To save time, make rice ahead of time.   


Smoky Poblano Corn Dip

Smoky Poblano Corn Dip

Are you looking for an easy appetizer? Well, who doesn’t love a good dip? Admittedly, it’s one of my guilty pleasures! And this recipe is the first to come to mind! I love all things dip, hummus, queso, cream cheese, and my vegan peppercorn ranch, but I especially love this Smoky Poblano Corn Dip! It’s delicious and gorgeous and will be a hit among your non-vegan friends and family. 

I like to set it out and watch people gobble it up. They will often ask who made the corn dip and when they find out it was me, they are always amazed that it is 100% vegan!

I typically use poblano peppers for mine, but you can use anaheim or hatch peppers. And for reasons of sustainability, I also use Follow Your Heart sour cream because it contains no palm oil. I use R.W. Garcia chips because they are yummy, the family has a great story, their products are organic/non-GMO, and they are a sustainable climate pledge-friendly company.

As always, tag me and let me know how you like it!

XO,

Steph

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Smoky Poblano Corn Dip

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes

Description

A super yummy appetizer that will leave you wanting more!  You can easily use frozen organic corn in place of corn cobs.  I don’t recommend canned corn because it’s usually very high in sodium, it has a metallic taste, and it’s not fresh! Trust me on this one!


Ingredients

Scale
  • 4 poblano, Anaheim, or hatch peppers
  • 4 ears of corn, husks removed cut in half (about 2 cups)
  • 5 scallions, green part only, thinly sliced on the bias (reserve 2 tablespoons)
  • 3 cloves of garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili lime seasoning
  • 1 teaspoon smoked paprika
  • 3 tablespoons hot sauce (I use Frank’s Redhot)
  • 8 ounces of vegan sour cream* (I use Follow Your Heart)
  • 8 ounces of vegan cream cheese (I like Kite Hill’s Garden Veggie)
  • ¼ teaspoon salt & pepper
  • ¼ cup minced organic cilantro, garnish
  • Organic corn chips for serving

Instructions

  1. Preheat oven to broil.
  1. On a prepared baking sheet, add the poblano peppers and roast for about 5 minutes, occasionally rotating until all sides are charred. Immediately place them in a medium bowl and cover them tightly with plastic wrap.
  2. Warm a medium-size non-stick skillet over medium-high heat. When ready, add corn. Toast the corn cobs for about 10 minutes (2 1/2 minutes per side), allowing half of the kernels to get charred. Allow them to cool enough to handle, then cut the kernels off the cob with a sharp knife, place them in a large mixing bowl. (In a separate small bowl, reserve 1 tablespoon of corn for garnish)
  3. Preheat oven to 450°F degrees.
  4. When the poblanos have cooled, remove the stems, skin, seeds, and veins.   Then chop them into ¼ inch pieces—Reserve 2 tablespoons of peppers for garnish and mince. Add to the small bowl of corn garnish. Then add the remaining peppers to the large mixing bowl of corn.
  5. To the corn pepper mixture, add scallions, garlic, lime juice, chili lime seasoning, paprika, hot sauce, sour cream, softened cream cheese, and salt and pepper, mix well.
  6. Transfer the mixture to a 10-inch cast-iron skillet or a 2-quart baking dish, and bake at 450 degrees for 12 minutes. Remove when it is hot and bubbling around the edges of the pan.
  7. Top with additional scallions, cilantro, corn poblano garnish, and a dash or two of smoked paprika. Serve with corn chips.
  8. Enjoy!

Notes

*I use “Follow Your Heart” because it contains no palm oil.

 

Vegan Crab Cakes with Creole Ravigote

Vegan Crab Cakes with Creole Ravigote

Do you know what it means to miss New Orleans? I certainly do. It’s one of my favorite places on earth. It is the only place that I know of in the US with its own unique music, dialect, food, and cultural traditions like Mardi Gras that define the city. In fact, I wish I were in New Orleans for Mardi Gras this year.
 
It’s also a town that I happily eat my way through. Before becoming a vegan, I had a list of places to go and food to eat. Commander’s, Tujague’s, Antoine’s, Cafe Maspero, anywhere for a little Jambalaya, Crawfish Pie, and a Filé Gumbo!   I’ve been able to replicate many of my favorite dishes except for one.
 
The last time I was there I had the best vegan crab cakes!  Made from Heart of Palm instead of crab meat they were absolutely delectable!  They were flakey, moist, and full of flavor. 
 

The problem with hearts of palm.

Harvesting the “heart of palm” kills most palms. So wild harvesting can be very damaging if done on a widespread basis. The hearts of palm that I buy is the “Native Forest” brand. Here is a quote from their website—”Here we rely upon the Euterpe precatoria, or huasaí palm tree, which grows profusely throughout this vast Amazonian rainforest.

Long-term leases secure approximately 240,000 acres of pristine native forest for the wild hearts of palm ecological project, thereby protecting the land from any rain forest-destructive development. In addition to preserving the region’s ecology, this project brings needed employment to those who live deep in the Amazon basin, providing them the opportunity to work closer to their families and their ancestral homes.”

But not all brands are as conscientious as Native Forest, and it’s best to check. The  Environmental Working Group’s page is an excellent resource for studying everything from sustainability to child labor and products that contain pesticides, GMOs, etc.

So back to the recipe! The hearts of palm are a perfect replacement for crab meat. These little gems are crispy on the outside and flaky and moist inside. My mother-in-law (who is not vegan) was utterly blown away! You can pan-fry, air fry or oven fry them, whatever your preference. Just be sure to heat your oven to the lowest setting and add them to the range to keep them warm.  Serve with a side of corn maque choux and enjoy! 

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Vegan Crab Cakes with Creole Ravigote

  • Author: Stephanie Bosch

Ingredients

Scale

CRAB CAKES

  • 1 14-oz can chickpeas (reserve bean juice, aka aquafaba)
  • 1 14-oz cans hearts of palm, chopped into large pieces
  • 2 jalapenos, seeded and minced
  • 2 stalks celery, finely chopped
  • ½ sizeable red bell pepper, finely chopped
  • 3 scallions, sliced thin
  • ½ cup vegan mayonnaise
  • 2 tablespoon Old Bay seasoning
  • 1 tablespoon Creole (can also use spicy brown) mustard
  • ½ cup panko bread crumbs + ½ cup more for coating
  • Salt and pepper

CREOLE RAVIGOTE

  • 3 tablespoons of Dijon mustard
  • 3 tablespoons of white wine vinegar
  • 2/3 cup vegan mayonnaise
  • 1 tablespoon of capers, chopped
  • 1 cup of fresh parsley
  • 1 teaspoon each of dried parsley, chervil, and tarragon 
  • 1 tablespoon Creole mustard or coarse ground spicy brown mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon of shallots, finely chopped
  • salt
  • pepper

Instructions

  1. Place the chickpeas in a food processor and pulse. Don’t over process just enough to break them down.  Remove from food processor and set aside.
  2. Repeat process with hearts of palm. You want a crab-like texture. Do not over-process.  Remove and set aside.
  3. Dice jalapenos.
  4. Add chickpeas, hearts of palm, and jalapeños to a large bowl.  Add celery, bell pepper, and scallions.  Mix well to combine.
  5. In a separate bowl, whisk 1/4 cup of the reserved chickpea liquid until foaming – this will take a few minutes. Add all remaining ingredients except bread crumbs. Stir well to combine.
  6. Add liquid mixture to crab cake mixture and mix well. You may need to use your hands.  Add breadcrumbs and season with salt and pepper. 
  7. On a lined baking sheet, form the mixture into 2” balls and flatten with a spatula or your hand.
  8. Chill cakes, uncovered, for ½ hour to help set.
  9. Place the remaining ½ cup of panko in a shallow dish.
  10. Coat each cake with the remaining panko.  Lightly brush with remaining aquafaba. 
  11. Heat an oil-coated skillet on medium-high heat.
  12. Lightly pan fry for 3 minutes on each side. (You can also air fry for 10 minutes at 400°).
  13. Do this with the remaining mixture. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with a paper towel.
  14. Serve with a dollop of the Ravigote. lemon wedge, and fresh greens.

CREOLE RAVIGOTE

  1. Add all ingredients to a blender and mix until smooth.
  2. If you’re like me and you like your Ravigote sauce extra spicy, you can add cayenne pepper to taste.

Notes

Makes 10-12 medium size crab cakes. 

 

Blue Corn Tortillas

Blue Corn Tortillas

This is a super easy recipe for making corn tortillas! I like the blue corn masa harina because it contains 20% more protein than its white corn counterparts. It is also gluten-free and has less starch and a lower glycemic index (GI) than white or yellow corn. Like blueberries, blue corn contains naturally occurring anthocyanin. Anthocyanin is the pigment that makes a plant or grain blue, red, purple, or black. These richly colored foods are high in antioxidants and anti-inflammatory properties!

Once you make homemade tortillas, I promise you’ll never want to use storebought tortillas again! You can use masa harina for making tortillas, tamales, gorditas, corn chips, enchiladas and sopes! You don’t need a tortilla press, but they are super handy, especially if you’re like me and use a lot of tortillas. You will want to buy one.

It is essential to follow these directions implicitly. While the ingredients are simple, the process is precise. A few things to note– do not press the tortilla too hard, or it will smear. And remove the parchment from the tortilla and not the tortilla from the parchment. This prevents the tortilla from tearing. I typically remove the top sheet of parchment, place the dough side down on the comal, and carefully remove the second sheet. If the dough sticks to the parchment, spray with a tiny bit of oil.

Enjoy!

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Blue Corn Tortillas

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 8 tortillas

Ingredients


Instructions

  1. Warm a cast-iron skillet or a comal over medium heat. Prepare a clean kitchen towel to wrap tortillas to keep them warm and cut 2 10×10-inch sheets of parchment paper.
  2. Add masa to a medium-size bowl and, using your fingers, add just enough water until well combined.*  (See note).
  3. Knead the dough well (about 5 minutes) and roll into a large ball. Cut it in half lengthwise. Cut each dough half in half lengthwise once more. Finally, cut each half in half widthwise a final time, so you have 8 small pieces of dough.
  4. Roll each piece of dough into a ball, place it on a plate, and cover with a clean towel to prevent drying.
  5. Place each ball between the two sheets of parchment and press into a flat disk. Using either a tortilla press or a heavy baking dish, press dough into a 6″ tortilla.
  6. Gently remove parchment from each side of the tortilla, place it carefully on the hot skillet/comal, cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.
  7. Flip tortilla again and cook for another 15-20 seconds or until it begins to puff. ** (See note).
  8. Place tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.

Notes

*If the dough is too sticky, add just a little masa until it no longer sticks to your fingers.  If it is too crumbly, add just enough water to form a solid dough so that it sticks together when firmly pressed.

** If the tortillas do not rise, you have not kneaded the dough well enough.

Keywords: Blue corn tortillas, masa, blue masa, tortillas

 

Smoked Cauliflower & Oyster Mushroom Tacos

Smoked Cauliflower & Oyster Mushroom Tacos

I love tacos. And I’m pretty confident I will have made them in every possible way before I die. I could eat a different taco variety daily and never tire of them. And these tacos are my new favorite. I recently discovered the versatility of oyster mushrooms and decided that they would make an excellent filling choice for my next taco venture.

The word taco comes from the Nahuatl (Aztec) word ‘tlahco,’ which means “half or in the middle,” referring to how it is formed. It is believed that the taco originated in Mexican silver mines in the late 19th century. To mine the silver, Miners added gunpowder to paper which was then folded in half and inserted into rocks before detonation. Taco de minero translates into “miner’s tacos.” The tacos then were very different from tacos today. Typically they were made using a soft corn tortilla filled with fish or organ meat. Nowadays, there are dozens and dozens of taco varieties.

I used smoked paprika and ancho chili powder to get a smoky cauliflower taste without pulling out the smoker. I thought the ancho chili powder would pair well with its daddy, the poblano. Made from dried poblano chilies, ancho chili powder is quite different from regular chili powder, usually some form of a dried chili cut with cumin, oregano, and paprika. You could also obtain the same smokiness using chipotle powder, but because it packs some heat, you must cut the ingredient amount by half.

I have included the recipe for my blue corn tortillas. A good tortilla is the only thing I love more than a taco. If you’ve never made them before, fear not. They couldn’t be easier to make! Only two ingredients, the key is good masa flour and to use only enough water to create a dough. I have a tortilla press because I generally always make my tortillas. But you don’t need a press. You only need something heavy to press them with, like a heavy baking dish.  I promise once you start making your tortillas, you’ll never return to store-bought again.

As always, tag me and let me know how you like them!

XO,

Steph

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Smoked Cauliflower & Oyster Mushroom Tacos

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6-8 Tacos 1x
  • Cuisine: Mexican
  • Diet: Vegan

Ingredients

Scale
  • 12 oz cauliflower, cut into small florets
  • 68 ounces oyster mushrooms, thinly sliced (I pull mine apart)
  • 1 large or two small poblano peppers, thinly sliced
  • 1 small sweet onion, thinly sliced
  • 2 tablespoons olive oil
  • 1/4 cup vegetable broth or water
  • 1 1/2 tablespoons ancho chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • Pinch of red pepper flakes
  • 1/2 teaspoon salt & pepper
  • 2 cloves garlic, minced
  • 2 teaspoons freshly squeezed lime juice
  • 8 (6-inch) crisp corn tortillas
  • 1/2 cup chopped fresh cilantro for garnish
  • Corn Tortillas
  • Vegan cojita cheese (Violife’s feta works too!)
  • Green onions, for garnish
  • Salsa verde

Instructions

  1. Preheat oven to 425°F.
  2. In a large mixing bowl, toss the cauliflower with 2 tablespoons of olive oil, chili powder, smoked paprika, cumin, red pepper flakes, and a generous pinch of salt. Spread the cauliflower on a lined baking sheet, and bake for 25 minutes, or until crispy.
  3. While cauliflower is roasting, warm a large skillet over medium heat and add onion, poblanos, and broth. Sauté until onions and peppers are tender and lightly golden, about 15 minutes. Add the garlic and sauté for 30 seconds, or until the garlic is fragrant.
  4. Add 1/2 cup salsa verde to mushroom/pepper mix and cook for an additional 1-2 minutes. Remove mixture from the heat and add lime juice. Adjust the seasonings as desired.
  5. While mushrooms are cooking, warm a comal or skillet over medium-high heat. Cook each tortilla until lightly browned on each side. (To keep warm, cover cooked tortillas with a clean dishcloth)
  6. To build each taco, add mushroom mixture, and top with roasted cauliflower to a tortilla.  Garnish with cilantro, salsa verde, green onions, and vegan cojita.
  7. Enjoy!

Keywords: Vegan tacos, mushroom tacos

 

 

Beet & Tahini Superfood Dressing

Beet & Tahini Superfood Dressing

With the dull grey skies of winter abound, what better way to color your world than with vibrant, nourishing superfoods! I love winter for many reasons. I love hiking, skiing, running, and eating hearty winter soups, stews, and salads. Yes! Raw salads loaded with bright, delicious, vibrant vegetables, fresh herbs, seeds, nuts, and sprouts! I love shaved Brussels sprouts and purple cabbage. Bite-sized crowns of golden and purple broccoli, multicolored carrots, mixed with a variety of dark leafy greens…does it get any better? Add some fermented vegetables and hemp seeds, and baby I’m yours!

But a big salad needs a big dressing. I wanted it to pack a punch and be as colorful and nutritious! After working out a few recipes, I finally decided on this Beet and Tahini dressing! This match made in heaven dressing is an instant love connection and the perfect accompaniment for my winter “veg fest” salad! Suffering from a little seasonal affected disorder?  Adding some dark leafy greens like kale or rainbow chard to your diet has been shown to decrease the winter blues!

I always keep Cleveland Kitchen’s Beet Red Raw Gut Saurkraut on hand. It is delicious, and I use it on salads, tacos, Buddha bowls, and sometimes I eat it directly out of the bag! It also makes the best salad dressing. It is so good for you with fermented red cabbage, beets, and carrots! Did you know that eating fermented foods can also boost beneficial gut bacteria and improve digestion?

No worries, if you don’t have the kraut, add some shredded carrots, a little red wine vinegar, and a roasted beet to the blender and blend away! I also added a tablespoon of beet juice powder. Again, no worries if you don’t have it. I love it for so many reasons (it’s a great food coloring) but mostly because I wanted the added nutrition! Beet Roots Juice is a highly concentrated powder that boosts brainpower, improves athletic performance, fights inflammation, and supports liver health…the list goes on and on!

 

I also added ashwagandha to my dressing because, well, I add it to everything! If you don’t know it, ashwagandha is an evergreen shrub in the Solanaceae or nightshade family that grows in India, the Middle East, and parts of Africa. It is used for improving blood sugar, reducing inflammation, boosting mood, improving memory, and reducing stress and anxiety!

It keeps well in the fridge, and it works quite well over roasted vegetables and white beans, too! You can even add a little stock and make soup out of it, or add some chickpeas and turn it into hummus! If you make it let me know!
Stay warm,
XO-
Steph

 

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Beet & Tahin Superfood Dressing

  • Author: Stephanie Bosch
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes (if cooking beets)
  • Total Time: 35
  • Yield: 8 servings 1x

Description

I love this recipe!  It’s nutritionally dense and gut healthy! You can double the recipe and freeze the half you don’t use!


Ingredients

Scale
  • 1/2 cup of shredded red beet slaw or 1 medium beet, washed, peeled, roasted, and shredded, and 1/3 cup shredded carrots
  • 1 tablespoon of beet juice powder (optional)
  • 2 tablespoons tahini
  • 1/2 teaspoon ashwagandha, (optional)
  • 2 tablespoons agave syrup
  • 1 teaspoon sea salt
  • 2 teaspoons Dijon mustard
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons fresh minced herbs (I used chervil and oregano)
  • 1 small shallot, finely diced
  • 1 teaspoon garlic, minced
  • 1/2 cup water (add more depending on consistency)

Instructions

  1. If using a whole beet instead of the fermented slaw, wash and trim the beet. Rub in olive oil and sprinkle with a pinch of sea salt. Place in aluminum foil and roast at 425°F for 45 minutes, or boil on the stovetop until fork-tender, about 25 minutes.
  2. Let cool and add 1/3 cup shredded carrots and a teaspoon of red wine vinegar.
  3. Add all ingredients to blender and blitz well until blended.
  4. Taste for seasoning.
  5. Store in an air-tight container for up two 7 days in the refrigerator.

St. Louis Style Ravioli with a Garlic Basil Fondue

St. Louis Style Ravioli with a Garlic Basil Fondue

Sometimes recipes write themselves. And if recipes were writers, this, my friend, is a Nobel laureate! Well…maybe it isn’t serving the greatest benefit to all of humankind, but it’s definitely a tasty benefit to your taste buds! And it might be something new for you. I love toasted ravioli. It was one of my guilty pleasures, especially on a football Sunday, it was also created here in my hometown, or so the story goes.

A little taste of midwestern Americana, most accounts of toasted ravioli trace its origins to The Hill, a predominantly Italian-American neighborhood in South St. Louis. Supposedly, a guy named Chef Fritz accidentally dropped a ravioli into the fryer at the legendary Mama Campisi’s. “Mickey Garagiola, older brother of Major League Baseball Hall-of-Famer Joe Garagiola, was actually at the bar during the mishap and was the first to witness and taste the accidental treat. Other people have tried to take credit, but being a passionate Cardinal fan, I’m going with the Garagiola’s on this one! 

Traditionally toasted rav’s are served with a tomato meat sauce for dipping. And if you’ve never had them, I highly recommend eating them that way at some point. However, we will lightly pan fry them for this recipe and drop them right into a decadent creamy, cheesy fondue and finish them in the oven.

The fondue is also a treat to be savored! An apres-ski pleasure in the Alps, Swiss fondue is essentially a mixture of cheese, wine, and flour. You can use it as a sauce over pasta, a dip for veggies, and of course, as a base for these yummy ravioli. So whether you’re congregating after a day on the mountain with friends or just looking for a rich, velvety cheese sauce that cannot be matched, this recipe is for you. Oh, and don’t forget to top it with your favorite vegan parmesan!

XO,

Steph

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St. Louis Style Ravioli with a Garlic Basil Fondue

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 2 dozen 1x

Description

So yummy and easy to make, these toasted ravioli can be served with a simple marinara, or dressed up and served in a creamy cheesy fondue!  Make sure you use an oil with a high smoke point (over 400°F.) meant for frying.


Ingredients

Scale

Ravioli:

  • 1 (12 oz) pack of Nasoya Vegan Won Ton Wraps *see note
  • 1 package of vegan plant-based Italian sausage (I only use Hungry Planet) **see note
  • 1 package of vegan mozzarella, crumbled into 1″ pieces (I like Miyoko’s)  ***see note
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon oregano
  • 1/2 teaspoon pink Himalayan sea salt
  • 1/2 teaspoon fresh ground pepper
  • 3/4 cup Italian seasoned bread crumbs
  • 1/2 cup plant-based milk
  • 2 tablespoons of egg replacer (I like Just Egg, but you can also use aquafaba)
  • 3 cups frying oil (I use safflower oil–510°F, or peanut oil–450°F)

Fondue:

  • 1/2 cup dry white wine (for non-alcohol, 1/4 cup white wine vinegar to 1/4 cup water)
  • 1 clove garlic, whole peeled
  • 3 cups vegan white cheese I used Violife feta, Daiya Farmhouse (block) Jalapeno, and Miyoko’s mozzarella (vegan parm and nutritional yeast would work well too)
  • 1 cup vegetable stock
  • 1 tablespoons Kirsch (or cherry juice)
  • 1/4 teaspoon lemon juice (if using vinegar in place of wine, skip the lemon juice)
  • 1 teaspoon dried basil, 2 teaspoons if using fresh
  • Dash of paprika
  • Dash of garlic powder
  • Dash of nutmeg
  • Dash of white pepper
  • 2 tablespoons tapioca starch

Instructions

I like to make the fondue first. You can assemble the ravioli in advance, but if not eating them the day of, put them on a parchment-lined baking sheet and place them in the freezer.

Fondue:

  1. Rub the inside of an enameled cast-iron casserole with the garlic clove; discard the garlic.
  2. Combine the grated cheeses with the wine and tapioca starch.
  3. Add lemon juice, basil, paprika, and garlic powder to the pot and cook over moderate heat, occasionally stirring until the cheeses melt about 5 minutes.
  4. Add the kirsch, vegetable stock, and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don’t overcook the fondue, or it will get stringy. Remove from heat.
  5. Turn on the oven. Set to broil.

Ravioli:

  1. Warm a medium-size nonstick skillet over medium heat. Add onion and 1/4 water. Saute onions until they soften and become translucent (about 8 minutes).
  2. Add garlic and cook until fragrant (about 30 seconds).
  3. Add sausage, oregano, and salt/pepper. Saute until the sausage begins to brown if ingredients start to stick at 1-2 tablespoons of water.
  4. Add mozzarella cheese and stir until melted.
  5. Remove from heat and set mixture aside.

Assemble:

TOOLS–(Pastry brush, a small bowl of water. A ravioli cutter is helpful but optional)

  1. To assemble ravioli, lay half the won ton wrappers on a flat dry surface. (Make sure you only have one).
  2. Add 1 tablespoon of filling to the middle of each won ton wrap.
  3. Dip a pastry brush into water and lightly brush the perimeter of the won ton wrapper.
  4. Using the other half of the wraps, brush one side of the wrap with a small amount of water and lay the wet side down directly on top of the meat-filled wrap. Repeat until all 24 are sealed. I like to start at the top and work my way around sealing the edges with my fingers. You can apply slight pressure to the middle and press down around the filling. Take a little water and smooth it down with your finger if it tears. Make sure they are sealed well. If using a ravioli cutter, press down until ravioli is cut and well sealed. Place on a parchment-lined baking sheet.
  5. Combine milk and egg sub in a small bowl. Place breadcrumbs in a pie pan or shallow bottomed bowl. Dip ravioli in milk mixture and coat with breadcrumbs.
  6. In a large, heavy pan, pour oil to a depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese.

Baking:

  1. To a medium casserole dish, add fondue and place ravioli on top. Spoon fondue sauce onto ravioli to coat. If the sauce is too thick, add 1/4 cup of water or vegetable stock to thin.
  2. Place in oven and bake until fondue is bubbly and slightly browned. About 2-3 minutes.
  3. Remove from oven and sprinkle with additional parmesan cheese and basil!
  4. To serve, place ravioli on a plate and drizzle with fondue. Top with parsley and additional parmesan.
  5. Serve immediately.
  6. Enjoy!

Notes

*One pack of won ton wrappers makes 24 ravioli.

**I’ve tried a half dozen or so plant-based sausages, and nothing compares to the flavor and texture of Hungry Planet.  It also has a whopping 17g of protein and zero fat!

***I like whole block vegan cheeses.  I’m not too fond of shredded cheeses because of the taste.  The anti-caking ingredients give it a strange flavor.

Potato Corn Chowder with Roasted Poblano Pepper

Potato Corn Chowder with Roasted Poblano Pepper

I tend to go with the flow regarding cooking (and most things in life). Never really having a set menu for the week, most of my ideas come from random places. The other day I saw a beautiful bunch of white asparagus and purple Brussels sprouts and loaded up my cart. I’ve also been known to buy things with absolutely no idea of what I will do with them.  Other times I’m inspired by the beauty of food photographs. But most of the time, dinner is mood and taste-dependent!

Lately, and for obvious reasons, I’ve been craving warm comfort foods.

When I think of autumn, I think of hearty soups and stews. Enter the Smoky Poblano Corn Chowder. It has nearly all my favorite ingredients, corn, potatoes, chili peppers, coconut milk, and Mexican spices. I mean, who doesn’t love cumin and coconut milk? I made a tasty bouquet of roasted corn, sprouted lentils, and microgreens seasoned with the same spices as the soup for a garnish.

I love that it comes together quickly and that it tastes so damn good. You can skip the garnish if you are so inclined; however, it’s a major flavor bomb, it’s also gorgeous, and I highly recommend it. And don’t forget to give each bowl a light dusting of chili powder.

I wanted some texture, but I also wanted thick and creamy. Some recipes use corn starch to thicken, but I’m not a fan. So when the chowder was done cooking, I took about a third of it (about 3 cups), put it in the blender, then added it back into the soup. It worked perfectly. This recipe serves 4-6, but it is easily doubled and will keep in the freezer for up to two months.

As always, tag me and let me know if you liked it.

Stay Warm,
Steph

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Potato Corn Chowder with Roasted Poblano Pepper

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4-6 cups 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 medium onion, diced
  • 2 stalks celery, sliced
  • 1/2 cup carrots, julienned
  • 1 large poblano chili, roasted and diced
  • 2 garlic cloves, grated 
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups vegetable broth
  • 3 medium (skin on) potatoes, washed and diced
  • 4 cups fresh or frozen corn*
  • 1 can full fat coconut milk

Garnish:

  • 1/2 cup corn kernals
  • 1/2 cup micro-greens
  • 1/4 cup sprouted lentils (optional)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Mexican oregano

 

 


Instructions

Garnish:

  1. Mix all ingredients well in a small bowl and set aside.

Chowder:

  1. Warm a medium-size skillet over medium-high heat, add onion, celery, carrot, chili, and 2-3 tablespoons vegetable stock. Saute for 4-5 minutes until vegetables begin to soften. Add garlic and spices cook for 1-2 minutes.
  2. Stir in broth, scraping the bottom of the pot to remove any browned bits.
  3. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium-low.
  4. Cover and cook for 15-20 minutes until potatoes are fork-tender. Reduce heat to low.
  5. Add coconut milk and whisk into the soup mixture.
  6. Adjust seasonings. Careful with the oregano as it can make the soup bitter.
  7. Ladle into bowls and garnish.
  8. Serve
  9. Enjoy!

Notes

Do not use canned corn if possible.  Canned vegetables have a metallic taste and are often loaded with sodium (preservatives).   In the winter frozen organic corn is best.

te

Mexican Pozole (Rojo)

Mexican Pozole (Rojo)

A traditional Mexican pozole or posole is a stew made from beans, hominy, and meat. Slow-simmered in a soupy broth, a pozole is traditionally served on Christmas eve, and you can trace its roots back to the ancient Aztecs! This rich and hearty dish is so flavorful and delicious, and the best part is there were no pigs harmed! Don’t worry. The white Mexican hominy gives the stew a nice meaty chew!

Hominy, if you don’t know, is dried corn, or maize, treated with lime to help soften the tough outer shells of the kernels, making them easier to digest. Furthermore, in Mexican cooking, hominy is ground down to make masa flour.

If you’ve been following my blog for any amount of time, you know that Mexican food is my favorite food. I’m pretty sure I could eat it every day. I love the addition of diced raw onions, avocado, and cilantro as a garnish. You could also add vegan sour cream if you’re feelin’ it. This pozole is made in a red sauce (Rojo), but you can use tomatillos and have Pozole Verdes if you’d like.

I made my pinto beans in my instant pot, and they were ready in 50 minutes. You can soak your beans overnight and make them according to your package directions, or you can use canned beans. I prefer to make my own and generally keep 5 lb bags of beans in my pantry. I’m not too fond of the metallic taste of canned beans, and I like to control the texture myself.  However, I did use canned hominy for apparent reasons. They are great the day you make them, and they are even better the next day!
Tag me if you make it and let me know how you like it!

XO–

Steph

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Mexican Pozole (Rojo)

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 cups 1x
  • Diet: Vegan

Description

Warm and hearty, this Mexain Pozole will likely become a staple in your weekly winter rotation!  Double the recipe, and you can store this in the freezer for up to 2 months.


Ingredients

Scale

PInto Beans:

  • 1/2 pound dry pinto beans (about 1 cups), or 2 cans of no salt added pinto beans
  • 3 cups vegetable stock, or filtered water* ( see note)
  • 1 white onion, diced
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Pozole: 

  • 1 (28 oz.) can of White Mexican Hominy
  • Cooked pinto beans
  • 3 whole dried guajillos chiles, stemmed and seeded
  • 2 whole dried ancho chiles, stemmed and seeded
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno seeded, and diced
  • 2 tablespoons chili powder
  • 1 tablespoon yellow mustard
  • 1 teaspoon cumin
  • 1 teaspoon dried Mexican oregano

Garnish: 

  • Chopped onion
  • Diced avocado
  • Minced cilantro
  • Sliced radish
  • Hot sauce

 


Instructions

  1. If using dried beans, add beans to a bowl and rinse.  Sift through beans to remove any grit or broken shells.  At this point, you can either soak beans overnight to make on the stovetop (follow package directions) or add to an instant pot with 6 cups vegetable stock, onion, bay leaves, and salt and pepper—Cook at high pressure for 50 minutes.  Let pressure reduce naturally, about 10 minutes.  Set aside.
  2. While pinto beans are cooking, add chilies, onion, and garlic to a small pot of boiling water.  Use enough water to cover the chilies.  Reduce heat and simmer until chilies and onions have softened about 7-8 minutes.
  3. When chilies are done, carefully add all ingredients to a blender and blend until smooth.  If the sauce is too thick, add stock or water to thin.  It should have a paste-like consistency.  In a colander, strain sauce into a bowl.
  4. Carefully add pinto beans (do not drain), hominy, chili paste, and remaining ingredients in a medium stockpot. ** (See note)
  5. Simmer covered on medium-low for 20-25 minutes until hominy softened but still firm.
  6. Remove lid and taste for seasonings.
  7. Ladle Pozole into a serving bowl and garnish.
  8. Enjoy!

Notes

*I like to use a flavorful stock to make my pinto beans, but if you use water, I recommend adding a teaspoon of garlic and onion powder to your beans!

**You can also finish the pozole in the instant pot by skipping the stockpot and cooking using the saute function.  I didn’t do this because I like to control my heat.  But this is a viable option.

Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

A few weeks ago, I was on the hunt for a pretty serving bowl. I wanted something classic. Something that looked old but didn’t have to be old, with good color and lines. I found one at Williams Sonoma and immediately went to work on creating a colorful salad to put in it!

I don’t know about you, but I love a good salad. I also have a thing for sweet potatoes. Truthfully, I have a “thing” for all potatoes, but sweet potatoes are my favorite. Baked, roasted, mashed, or fried, the potato is a quintessential vegetable.

I wanted to make the salad part savory, party sweet, partly cooked, and part raw. This Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate is all that! It’s loaded with nutrients, flavor, and texture. It’s also beautiful and ready to serve in just 30 minutes!  Let me know how you like it!

P.s. I also doubled the vinaigrette dressing to use for a later date.

Stay Warm.

XO,
Steph

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Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 30
  • Yield: 4 Servings 1x
  • Diet: Vegan

Description

Easy and delicious this salad is almost too pretty to eat!


Ingredients

Scale

Salad:

  • 2 sweet potatoes, cleaned and quartered lengthwise (don’t worry about peeling)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon dried coriander
  • 10 oz mixed greens (I used spring mix)
  • 1 pomegranate, cut and arils removed; as set aside
  • 1/4 cup raw sunflower seeds (can use roasted/salted, if need be)
  • 2 tablespoons fresh thyme, stemmed
  • 1/4 cup fresh cilantro, minced
  • Vegan feta (I like Violife), crumbled

Dressing:

  • 1 shallot, minced
  • 1/4 cup maple syrup
  • 2 tablespoons dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh minced thyme, or 1 teaspoon dried
  • 1 teaspoon dried coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper

Instructions

  1. Preheat oven to 425°F.
  2. Toss potatoes in olive oil and sprinkle with coriander.
  3. Add potatoes to a parchment-lined baking sheet, roast for 30 minutes, turning potatoes once after 15 minutes.
  4. While potatoes are roasting, whisk maple syrup, mustard, cider vinegar, shallot, garlic, herbs, and spices in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
  5. When potatoes are done, remove them from the oven and set them aside to cool. Cut each potato quarter in half when they have cooled enough to touch.
  6. In a medium-size serving bowl, layer the salad. Add a handful of mixed greens and 1/4th of potatoes. Drizzle with 2 tablespoons vinaigrette, 1 tablespoon sunflower seeds, 1 1/2 teaspoon fresh thyme, 2 tablespoons feta, 2 tablespoons arils, 1 tablespoon cilantro. Continue to layer this way until all potatoes have been used.
  7. Divide equally among 4 bowls.
  8. Enjoy!

Notes

Look for a firm pomegranate. I like to cut my pomegranates in half, and in a bowl half full of water, pull the pomegranate apart by hand, removing all of the arils. Once I have them removed, I dispose of any large pieces of the pith (the spongy white tissue lining) and rapidly stir the arils by hand to remove any additional pieces of pith that may still be attached.


Nutrition

  • Serving Size: 4

Keywords: Vegan Salad, Sweet Potato Salad

A

Spicy Vegan Shakshuka

Spicy Vegan Shakshuka

Some of my fondest memories center around food. While I think that might be the case for many of us, Sunday breakfasts, in particular, have always held a special place in my heart! When I was a kid, I spent a lot of time with my mom’s parents. I absolutely loved being at grandma and grandpa’s house! Nearly every weekend, I was there with my little brother Sean and at least two of my four cousins. The weekend was even better if my aunt Tammy agreed to spend the night (I would literally beg her), and we got to add an extra chair around the breakfast table! Oh, how I miss those days.

Anyway, Sunday breakfasts are still a big deal to me, and there is rarely a Sunday morning that goes by when I’m not in the kitchen playing music and making a big ole’ breakfast. Admittedly, I get stuck and end up making the same dish on repeat. But every once in a while, a magical Unicorn comes along and becomes a part of my Sunday rotation! Enter the Shakshuka!  The literal translation of the Hebrew word shakshuka means “all mixed up”! And I’d say that’s a pretty good description of this north African egg dish made with peppers, tomatoes, and eggs. It’s super flavorful and hits the spot! It also reminds me of a meal I used to eat when I was a kid.

Last week my husband found a recipe for “Eggs in a Hole” in the newspaper (remember those?) and asked me if I’d ever had it. I laughed and said, “You better believe it”! In fact, it was one of the first breakfast meals I ever made on my own, besides Quaker’s Maple and Brown Sugar Oatmeal (remember that?). This Shakshuka reminds me of my childhood fav in that the eggs are carefully placed in a hole and cooked until firm. Only in the Shakshuka, the eggs are nestled in a bed of tomatoes and peppers and not white Wonder bread!

I really love this simple but flavorful dish and hope you all do too! Oh, and if you can’t find Just Egg, I’ve included a delicious option in the notes section of the recipe! Be sure to tag me and let me know how you like it!

–XO

Steph

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Spicy Vegan Shakshuka

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Diet: Vegan

Ingredients

Scale
  • 1 tablespoons extra-virgin olive oil
  • 1 cup sweet onion, diced
  • 1 organic red bell pepper, seeded and diced
  • 1/2 teaspoon sea salt
  • Fresh ground black pepper
  • 3 medium garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (can also use one chipotle pepper in adobo)
  • 1 28-ounce can diced fire-roasted tomatoes
  • 1 tablespoon tomato paste
  • 1/2 container Just Egg
  • cup crumbled vegan feta cheese
  • ¼ cup fresh parsley leaves
  • 1 avocado, sliced
  • Sliced red onion
  • Microgreens for garnish, optional
  • Toasted ciabatta, for serving 

Instructions

  1. Warm oil over medium heat in a 12-inch cast-iron skillet with a lid. Add onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent about 8 minutes.
  2. Reduce the heat to medium-low and add garlic, paprika, cumin, and chili powder.  Stir and let cook for about 30 seconds, then add the tomatoes and tomato paste. Simmer for 15 minutes until the sauce is thickened.
  3. Make 4 wells in the sauce and add Just Eggs. Cover and cook for 2 minutes and then add feta. Cook until the eggs are set, 5 to 8 minutes.
  4. Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.

Notes

If you would like to make this but don’t have access to the Vegan Egg product you can make your own!

  • 6 ounces firm silken tofu (usually found in the Asian section, not refrigerated)
  • 2 tablespoons Tahini (can also use hummus) 
  • 2 large cloves garlic (minced)
  • 1 teaspoon corn starch
  • 2 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • One pinch kala namak (black salt), and black pepper
  • 1/4 teaspoon paprika, optional

Blend together all ingredients until smooth.

If it is too dry add 1 tablespoon plant-based milk.


Nutrition

  • Serving Size: 4

 

Curried Zucchini Soup with Pistachio Parmesan Noodles

Curried Zucchini Soup with Pistachio Parmesan Noodles

Happy New Year! I hope you are well and enjoyed some form of relaxation with those you love! The holidays can be joyful but a bit of a whirlwind and are here and gone in the blink of an eye! Don’t get me wrong, I love every minute between Halloween and New Year’s, but this year was particularly busy and took a little bit of a toll on my health! I am just now starting to feel better after a rough bout of bronchitis, which I used to get all the time as a kid. Secondhand smoke is fo’ real, and my lungs are physically scarred from years and years of coughing from inhaling the toxic fog. Another reason Covid kinda scares me, ya know?

But this was also the first time I’d been sick in just over 6 years. And I can’t get sick! I have people who depend on me to cook, clean, transport, teach, write, exercise, volunteer, and well, the list goes on and on. And not to mention, cooking for me is a way of relaxing and being creative. So, what’s a girl to do if she can’t cook for nearly 3 weeks? Read, rest, and reflect—a lot. And when I got well enough to cook again, I returned to the kitchen with a significant mind shift. At the forefront was the question, “Am I really feeding myself if I’m not feeding myself well?” Deep, I know. But, alas, you are what you eat.

Listen, I am by no means a junk food vegan, but I not gonna lie. I love chips and cashew queso, like, a lot. And sometimes I get lazy. I also get caught up in convenience foods, Doordash, and sometimes, skipping meals entirely. I also give in to unhealthy cravings, and sometimes I do not feed my body well. This is a far cry from my early days as a plant-based eater–when I was all in. All. In. No oil, no processed anything, no wheat, no starchy stuff. I was a well-oiled machine, lost a bunch of weight, and felt ten years younger. I still feel 10 years younger, but the weight is slowly creeping back, and admittedly, I’m feeling a little rusty.

So the first several days back in the kitchen, I made only raw foods for 4 days. I was amazed at how light yet full and satisfied I felt. I started reading about the miraculous enzymatic functions found in whole foods and how cooking foods actually kill these beneficial enzymes that our food is trying to provide us. I’m not sure I will ever be 100% raw, but I’m definitely game for 50-75%, and who knows!

That said, I’m super excited to share this recipe with you. This oil-free soup is super healthy and completely delicious. It’s also 50% cooked and 50% raw. Part soup part salad (who says ya can’t), I added a Yukon gold to help thicken, some green peas to help brighten, and topped it with a raw zucchini salad that makes me want only to grow zucchini’s in my garden this summer! Pistachios give it a nice crunch and a little protein boost. The basil gives it depth, and the parmesan cheese, well, you know…! Let me know if you made it and how you liked it. I love hearing from y’all. Until next time!

–Steph

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Curried Zucchini Soup with Pistachio Parmesan Noodles

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 cups 1x
  • Diet: Vegan

Description

Delicious and creamy this dairy-free, oil-free soup, will leave you wanting seconds!


Ingredients

Scale

Soup:

  • 2 tablespoons organic vegetable stock 
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, peeled and chopped
  • ½ jalapeño, seeded and chopped
  • 1 teaspoon sea salt
  • 2 teaspoons organic curry powder
  • 23 pounds organic zucchini (about 3 large), 5-6 cups diced, 2 cups spiralized
  • 1 cup frozen organic peas
  • 1 small Yukon gold potato, diced
  • 4 cups organic vegetable stock
  • 1/2 teaspoon black pepper

Noodle Salad Garnish :

  • 2 cups organic zucchini noodles
  • 1 tablespoon organic lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons organic basil, minced
  • 1/2 cup raw pistachios, finely chopped
  • 1/2 cup vegan parmesan
  • 1/8 tsp fresh ground pepper

Instructions


Notes

*When hot food is inside a blender, and a lid is placed on top, it heats the air above between the food and the blender lid, causing pressure to build up in the blender jar. This pressure can cause the top to blow right off as hot food explodes out the top of the blender jar. Trust me. It’s no fun to clean soup off everything, including the ceiling.

Keywords: no oil soup, zucchini soup, vegan soups

 

Chicken-less Noodle Soup

Chicken-less Noodle Soup

So I spent most of my winter break after Christmas in bed. I’m pretty sure from burning the candle at both ends and running in the rain, I wore myself down and ended up with a nasty case of bronchitis. My husband who somehow managed to avoid it insisted that I rest and took over as my personal chef and nurse. He made me this fantastic soup, and I figured it was well worth writing up a recipe! Sometimes the only thing (besides a Z-Pak) that makes you feel better is a lot of TLC and a good old-fashioned bowl of warm noodle soup.

The ultimate comfort food, this recipe uses tofu rubbed with poultry seasoning and baked until firm. It was so good and hit the spot. He drained and pressed the tofu and then pulled it apart by hand to give it that irregular shape like pulled chicken. He dredged it in a little bit of olive oil and tossed it in poultry seasoning. We use Trader Joe’s chicken-less seasoning, but alas, it’s discontinued. I liked TJ’s seasoning because it had turmeric, a great anti-inflammatory and antioxidant! But never fear. Here is another excellent poultry seasoning with turmeric that will also work! If you can’t find a seasoning mix with turmeric, be sure to add a teaspoon to your soup! 

He baked the tofu for 25 minutes, turned it once, and baked for another 15 minutes.  He also used egg-free ribbon noodles. But if you’re feeling somewhat nostalgic, you can use spaghetti broken into quarters for a more Campbell’s soup kinda feel.

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Chicken-less Noodle Soup

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 6 servings 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 (14-oz) block organic extra-firm tofu, drained, and pressed
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons poultry seasoning
  • 1 cup sweet onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, peeled and sliced into 1/4” rounds
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons dried dill (or 1 tablespoon fresh dill)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 8 cups vegetable broth or stock
  • 2 tablespoons low-sodium soy sauce (I use Bragg’s Liquid Aminos)
  • 8 oz. pasta of choice, broken into bite-sized pieces if applicable
  • Salt, to taste 

Instructions

Instructions

  1. Preheat the oven to 350° F and line a baking sheet with parchment paper. Drain the tofu package,  and press the tofu for about 20 minutes while the oven preheats. (We use a tofu press, but you can also wrap the tofu in a clean towel and stack something heavy like a cast iron pan on top of it).
  2. Break the tofu apart into irregular shapes, or roughly chop it, add to a bowl.
  3. Toss tofu in olive oil and sprinkle with poultry seasoning, coating generously.
  4. Place the tofu pieces on the baking sheet. Bake for 20 minutes, flip the tofu and bake for another 15-25 minutes, or until firm and slightly crispy. Remove from the oven and set aside.
  5.  Warm a large saucepan over medium heat, then add 1/4 cup of vegetable stock.
  6. Add the onion, celery, and carrot, and continue to cook, stirring occasionally. If the vegetables start to brown, turn the heat to medium-low and add additional stock one tablespoon at a time. Saute vegetables until the onions and celery are translucent, 5 to 7 minutes.
  7. Add the garlic, dill, red pepper flakes, thyme, black pepper, and stir. Cook until fragrant, 60 to 90 seconds.
  8. Add the broth and bring the mixture to a boil. Reduce to a simmer and stir in the soy sauce, pasta, and baked tofu chunks. Continue to cook for 10-12 minutes or until the pasta is tender.
  9. Add additional salt and pepper if necessary.
  10. Garnish with fresh thyme, dill, and parsley, if desired.

Keywords: Vegan Soup, Vegan Noodle Soup

Gooey Chocolate Peppermint Cookies

Gooey Chocolate Peppermint Cookies

So, this recipe is coming in a little late. Christmas is over, but the demand for this recipe is high! I made these for our Christmas gathering, and they were gone within hours!   The recipe couldn’t be any easier, and the options are endless. I made them four ways, plain, half dipped in white chocolate and crushed peppermint candy, fully dipped in white chocolate and candy, and as a sandwich filled with marshmallow cream. I have to say I prefer the first three cookies. The sandwich was gorgeous, but it was a bit much for me. My kids, however, loved them.

The first time I made these, I made them without a binder, and they were fine, but just a bit on the crumbly side. If you don’t mind that, you can skip the egg replacement. You can use one flax egg if you prefer, or I used Just Egg, and it worked perfectly.

These cookies are vegan and gluten-free. I used Bob’s Redmill 1:1 Gluten-Free Baking Flour. You can use regular flour if you prefer, but be sure your flour contains xanthan gum if you are going gluten-free. Xanthan gum replaces gluten, provides some elasticity, acts as the binding agent for the flour, and helps hold onto some moisture.

Be sure to tag me on Instagram if you like them!  Enjoy!

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Gooey Chocolate Peppermint Cookies

  • Author: Stephanie Bosch
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 10-12 cookies 1x
  • Method: Baking
  • Diet: Gluten Free

Description

These gluten-free, vegan chocolate cookies are super simple and delicious.  You may want to double the batch because they’ll be gone in no time.


Ingredients

Scale

Dry Ingredients:

Wet Ingredients:

  • 2 tablespoons organic maple syrup
  • ½ cup refined coconut oil or other neutral-flavored oil
  • 1 cup brown sugar
  • 1 egg replacement* (I used 1 Tbsp Just Egg)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract (optional)

Optional:

 


Instructions

  1. Preheat oven to 350°F.  Line two baking sheets with parchment paper.
  2. In a large measuring cup, mix all wet ingredients together with ¼ cup water.
  3. Add in the dry ingredients and mix well until combined.
  4. Add in the chocolate chunks and refrigerate for 1 hour. (Do NOT skip refrigeration)
  5. Remove dough from the fridge.  Using a small ice cream scoop, or approximately 2 tbsp. of dough, form into balls.
  6. Place in oven and bake for 16-18 minutes. The longer they cook, the crispier they will be.
  7. Leave on a baking tray to cool completely, about 10 minutes.

If dipping in white chocolate, add chocolate to the microwave and cook on 50% power and stir every 30 seconds until melted.   Or add to double boiler**and cook over medium-low heat until melted.  Make sure cookies are completely cooled.  Dip cookies in white chocolate or use a spoon and cover either half or the entire cookie.  Add crushed candy while white chocolate is still wet.


Notes

*Flax egg: 1 tbsp flaxseed meal to 2 1/2 tbsp water mix well and let rest for 5 minutes or until thickened. Use as a regular egg.

** If you don’t own a double boiler (who does these days?) then gather a medium saucepan and 2 medium heatproof bowls that can sit over the saucepan without dipping too far into it. Pour water into saucepan to come 1″ up the sides (there should be a gap between the water and bowl so check it before the water gets hot!) and bring to a simmer over medium heat.

 

Keywords: Gluten-free, vegan, chocolate cookies

Roasted Red Pepper Rigatoni with Italian Sausage

Roasted Red Pepper Rigatoni with Italian Sausage

I love pasta, pretty much all pasta. I never met a pasta I didn’t like. However, there are some (like a few people I know) that I like better than others. This pasta is one of those that I want best of all. The creamy, spicy red pepper sauce mixed with savory Italian sausage (thank you, Hungry Planet) served over freshly made rigatoni noodles makes my cuore felice! Did I say that correctly?

Anyway, this simple recipe comes together quickly, and if you’re anything like me, this will make your heart happy, too! I love the Hungry Planet Italian sausage here. The texture and flavor shine in this recipe, and with zero grams of saturated fat (Impossible Sausage has 4g of saturated fat), you cannot go wrong. You have to make sure you don’t eat all the sausage while you’re waiting for your pasta to boil!

 

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Roasted Red Pepper Rigatoni with Italian Sausage

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 6 large servings 1x
  • Diet: Vegan

Description

The ultimate winter comfort food!  It’s a little spicy and very flavorful!


Ingredients

Scale
  • 1 (16 oz) package of vegan rigatoni pasta
  • 1 (12 oz) package Hungry Planet Italian Sausage, or another plant-based alternative
  • 1 tbsp cornstarch (arrowroot powder works well, too)
  • 4 tablespoons vegan butter (separated in half)
  • 12 pieces of bread torn into small bite-sized pieces and blended into fine crumbs.
  • 1 (12 oz) jar roasted red peppers, drained and roughly chopped
  • 1 cup Silk half and half
  • 1/2 cup red wine (or, 1/4 cup red wine vinegar and 1/4 cup water mixed)
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons sage
  • salt and pepper
  • 1 cup vegan parmesan, grated or shredded
  • fresh parsley, minced
  • 1/4 tsp red pepper flakes (optional, but recommended)

 


Instructions

Pre-heat oven to 350°F. Prepare a baking sheet lined with parchment paper, and spray a 12″ round or oval baking dish with non-stick spray. I used my largest oval French Corningware with a glass lid.

Spice mix:

In a small bowl, mix 1/2 tsp garlic powder with 1 1/2 teaspoons: oregano, sage, and a pinch of salt and pepper.

Bread Crumbs:

Add breadcrumbs, 2 tbsp melted butter, and half of the spice mixture to a bowl. Toss well to coat. Toast in oven for 10-12 minutes or until golden brown. Set aside.

Pasta:

  1. Bring a large pot of salted water to a boil, cook pasta according to the instructions on the package (each pasta varies). Reserve one cup of pasta water and set it aside. Drain well, and do not rinse.** Add cooked pasta to a large bowl.
  2. While the pasta is cooking, add the sausage to a large skillet and cook over medium heat until browned. Carefully remove sausage from skillet and set aside. In the same pan, add the remaining 2 tbsp’s butter, a pinch of salt and pepper, and the remaining teaspoon of garlic powder and cook until the butter is melted and bubbling. Add onions and red peppers. Stir frequently until onions become translucent, about 5-6 minutes. Add minced garlic, and saute until fragrant @ 30 seconds. Add red wine and use a spatula to stir well and deglaze any fond* from the bottom of the pan. Reduce heat to medium-low and cook until liquid evaporates, 2-3 minutes.
  3. Remove from heat and carefully place ingredients in a blender, or use an immersion blender, add cornstarch, and puree until smooth—return sauce to the pan.
  4. Over medium heat, stir in half-and-half. Add 1/2 cup parmesan, cooked sausage, and remaining spices to the sauce. Stir frequently and cook until sausage has warmed through, about 2-3 minutes. Taste for seasoning, add salt and pepper, and additional spices if needed.
  5. Add pasta to skillet and stir well to coat. Add 1 cup pasta water, and mix well. Pour into the prepared baking dish. Add remaining cheese, and top with buttered herbed breadcrumbs.
  6. Bake covered for 25 minutes, or until bread crumbs are lightly golden.
  7. Serve garnished with fresh parsley, red pepper flakes, and additional parmesan. Enjoy!

Notes

*Fond, is quite simply, is the stuff that sticks to your pan after browning meat or vegetables on the stovetop, or at the bottom of a roasting pan after it has come out of the oven.  Good stuff, just don’t burn it. If you do it’s no good and can ruin your dish.

**You want some starch on the outside of the pasta, as it helps the sauce adhere.

Hot Tamale Pie

Hot Tamale Pie

Food and memories are tied together like a horse and carriage. This recipe is one of my fondest and most favorite meals of all time. Therefore, I dedicate this recipe to my momma. When I was a kid, as soon as the weather got cold, my mom pulled out all the stops when it came to cooking! In the kitchen, both of my parents were adventurous! Flavor first was their motto!

Usually, dinner was always a good thing. I developed my love of herbs and spices from cooking with her. I also learned how to roll tamales, make a good pie crust, use a candy thermometer to make dad’s fudge.

Much of what my mother learned about cooking she learned from my step-father. Before they were married, my pop’s lived in a cabin in the middle of nowhere Alaska for nearly 13 years. He made bread, caught fish, and hunted for everything he ate. He grew herbs and vegetables and became quite the flavor aficionado. Before marrying my mom, he was stationed in France, Vietnam, and Lebanon, so he exposed her to exotic flavor profiles and cooking techniques that are now a part of my culinary world!

But sometimes, but sometimes…

You would come home to the rancid smell of salt-rising bread. An old Appalachian bread recipe from the 1800s, my mom had gone to the library and found the starter recipe, which smelled like a cross between dirty socks and overripe cheese. Or the time we had boiled muscles. The only thing I remember is the gritty taste of sand in my mouth. She realized too little, too late, that the muscles had to be rinsed and soaked first. Oh well, live and learn.

And, of course, some recipes stick out in your mind. This Hot Tamale Pie recipe is one of them. It is the ultimate comfort food. My mom used Jiffy cornbread mix, but I subbed that out for masa flour and vegetable stock. And instead of ground beef, I used a plant-based alternative. Otherwise, all things are precisely the same. My family loved this flavor bomb, and for me, it was a glorious trip down memory lane! I hope you love it too!

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Hot Tamale Pie

  • Author: Stephanie Bosch

Ingredients

Scale
  • 1 pack impossible meat or other plant-based ground
  • 1/2 sweet onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic (1 tsp), minced
  • 1 (15 oz) can diced fire-roasted tomatoes
  • 1 Tbsp chili powder
  • 1 Tbsp corn starch
  • 2 tsp ground cumin
  • 1 teaspoon garlic powder
  • 1 tsp salt
  • 1 (10 oz) bag frozen corn (1/2 cup set aside)
  • 1 (4 oz) can diced green chilies 
  • 2 cups masa flour
  • 2 tsp baking powder
  • 2 cups vegetable stock 
  • 2 Tbsp Just Egg or other vegan egg sub (2 egg equivalent)
  • 1 cup shredded vegan cheese (I used Daiya Farmhouse Jalapeno Havarti)

Instructions

  1. Preheat oven to 400°F 
  2. Warm a large cast-iron skillet over medium heat.   Add onion and bell pepper.  Sauté until veggies begin to soften, about 5-6 minutes.  Add garlic and cook until garlic becomes fragrant for about 30 seconds.  Add plant-based meat, sprinkle with cornstarch, and add spices.   Brown meat, and taste for seasoning.  Add tomatoes, green chilies, cheese, and remaining corn.   Mix well.  
  3. Add masa flour, just-egg, and baking powder in a medium-size bowl.  Mix well.  Slowly, add 2 cups vegetable stock (May need a little more stock depending on the coarseness of the masa), stir until smooth.  Add 1/2 cup frozen corn kernels.  Stir well.  
  4. If you are using a cast-iron skillet, top the meat mixture with the masa.  Bake for 25-30 minutes, or until cornbread is lightly golden.  
  5. If you are not using a cast iron, place the mixture in a 9X12” oven-proof baking dish.  Top with masa and bake for 25-30 minutes, or until cornbread is lightly golden.  
  6. Garnish with sour cream, cilantro, and green onions.

 

Red Beet Hummus

Red Beet Hummus

The time between Thanksgiving and Christmas is my favorite time of year— a time of gathering and reflecting. It’s hard for me not to get sentimental about the past. Remembering my childhood holidays is one of life’s greatest treasures given to me. To create new memories for my family, I spend days upon days decorating my home, cooking warm comfort foods, and snuggling up by the fire playing board games! We just got a new dice game called LCR!  I can’t wait to play!

I miss my grandma a lot, though. I find myself longing to be there at her side once more, I, a little scraggly blonde girl, standing on a footstool in the kitchen next to an ever-patient baker and teacher. Helping her knead dough and ice and cut dozens of sweet rolls. I hope you, too, find yourself comforted in the fond days of yore and spend time this season with those you love, creating new memories.

This red beet hummus is so easy to make! Mainly because you don’t have to go through the hassle of peeling and roasting beets if you don’t want to! Made like traditional hummus, I used four small beets out of a pack of freshly packed beets, a can of garbanzo’s, tahini, lemon juice, garlic, and salt/pepper. I minced some additional garlic and garnished it with fresh parsley! It makes a quick and lovely appetizer that will be the hit of any holiday party!

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Red Beet Hummus

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 2 cups 1x

Description

Serve with pita bread or veggies, this quick and easy red beet hummus makes a festive and delicious appetizer!  Be sure to top with minced parsley, chickpeas, or garlic.


Ingredients

Scale
  1. 1 16 oz. can garbanzo beans, drained and rinsed
  2. 4 small cooked prepackaged beets
  3. 1/4 cup tahini
  4. 2 tbsp aquafaba (reserved juice from chickpea can)
  5. 1 tbsp lemon juice
  6. 1 tsp garlic
  7. 1 tsp salt
  8. 1/2 tsp cumin
  9. 1/2 tsp fresh cracked pepper

Instructions

  1. Place all ingredients except aquafaba in a food processor and pulse until smooth. Add aquafaba one tablespoon at a time, if needed. Taste and adjust seasonings accordingly.
  2. Chill and store in the refrigerator for 3-5 days.
  3. Enjoy! 

Notes

You can use golden beets, too!

Shaved Fennel Salad with Asian Pear and Pomegranate

The salad is almost too pretty to eat. Every time I make it, I just want to stare at it or take pictures of it.

Not only does it come together quickly, but it is also very hearty and satisfying. The creamy plant-based goat cheese alone is to die for! Trust me. This salad could be a meal in itself. As for the pomegranate, I prefer to clean my own. It’s a task that my youngest daughter has taken over. She finds it deeply satisfying to pull out every last aril!

I like the arugula and pomegranate for color, but you can use various fruits and greens to achieve your Christmas colors. My favorite addition to the salad, and one that I would not skip, is the fresh dill weed. No matter the toppings used, the dill brings it together!

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Shaved Fennel Salad with Asian Pear and Pomegranate


  • Author:
    Stephanie Bosch


Description

Easy to assemble, this salad will not only be a delectable accompaniment to your holiday meal; it will also serve as a perfect floral centerpiece!


Ingredients


Scale

  • 4 cups arugula
  • 1 fennel bulb, thinly sliced (fronds may be saved for salad garnish)
  • 2 small Asian pears, or 1 large pear, sliced length-wise
  • 1/2 cup herbed vegan goat cheese
  • 1/2 cup pecans
  • Arils (seeds)  from 1 pomegranate
  • 6 fronds of dill, stemmed
  • 1 Tablespoons pumpkin seeds
  • 1/2 small red onion, sliced thin, halved

Dressing:

  • Juice from 1 lemon
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons Dijon mustard
  • 1 Tablespoon ginger, minced
  • 1 1/2 Tablespoons apple cider vinegar
  • 1 Tablespoon coconut nectar (can also use maple syrup)
  • 1/4 teaspoon salt
  • 1/8 tsp ground black pepper


Instructions

 

  1. For the dressing: Gently whisk all ingredients together in a small bowl until combined.  Season to taste, and add extra sweetener, vinegar or lemon juice as needed.
  2. Arrange the arugula, on a medium sized platter or large flat bottomed bowl.  Add the fennel, red onion, and pears.  Sprinkle with pecans, pumpkin seeds, and arils.  
  3. Top salad with dill fronds.  
  4. When ready to serve, drizzle with ginger dressing.  
  5. Serve and enjoy! 



Continue reading “Shaved Fennel Salad with Asian Pear and Pomegranate”

Spiced Apple Cider Mojito

Spiced Apple Cider Mojito

A few weeks ago, I helped teach a cooking class, and one of my responsibilities was to make drinks for everyone. I opted for hot mulled cider and spiced apple tea. The cider was a huge hit! It got me thinking about a nice autumn cocktail. I don’t drink alcohol anymore since it does a number on my tummy. I found, however, an excellent non-alcohol spirit called Aplós.  

It is a plant-based, organic, non-alcoholic citrusy spirit infused with 20 mg of broad-spectrum hemp. It is intended to give the same uplifting and calming effects as alcohol, but without the ill effects of alcohol. I don’t know about you, but it sounded like the perfect base for an autumn cocktail recipe!

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Spiced Apple Cider Mojito

  • Author: Stephanie Bosch

Ingredients

Scale

For the spiced simple syrup:

  • 1 cup water
  • 1 cup vegan organic cane sugar
  • 2 whole star anise
  • 2 cinnamon sticks

For the spiced salty sugar rim:

  • 1 part cinnamon
  • 1 part sugar
  • 1/2 part kosher salt (optional, but recommended)

Mojito:

  • 2 cups apple cider
  • 1 ounce freshly squeezed lime juice
  • 2 ounces of Aplós, or other alcohol free spirit
  • 1 1/2 ounces spiced simple syrup
  • San Pellegrino

Garnish:

  • Sprigs Mint as garnish
  • cinnamon sticks as garnish
  • slices apple as garnish
  • slices lemon as garnish
  • star anise as garnish
  • Ice

Instructions

To make cinnamon simple syrup:

  1. Combine ingredients in a small saucepan and bring to a boil over medium heat.
  2. Reduce heat to low and let simmer for 5 minutes, or until it begins to thicken.
  3. Remove from heat, strain anise and cinnamon sticks, and pour syrup into a glass jar to cool.
  • For cocktails:
  1. In a cocktail shaker or glass measuring cup, combine the apple cider, lime juice, Aplós, and simple syrup. Mix well.
  2. Garnish glasses by rolling the lip of the glass in the simple syrup and carefully rolling in the salty sugar rim mix.
  3. Add ice to four highball glasses and strain mojitos evenly into each glass. Top with Pellegrino and garnish with apples, arils, and mint leaves.
  4. Serve!

 

 

Enchiladas Verdes

Enchiladas Verdes

Who wants Enchiladas Verdes? If you’ve been following my page for a while, you’ll know that Mexican food is my most favorite food. I know, I know, I say that every time. But it’s true, and there is an excellent reason. If you don’t believe me, make these enchiladas. I promise you’ll understand me then! I need to open a fully vegan Mexican restaurant!

Typically Enchiladas Verdes, Verdes meaning green in Spanish, is made with chicken. But I wanted to do something different and grabbed a pack of Hungry Planet beef instead. From there, everything is precisely the same. They were off the chart amazing! If I had them in a restaurant, I would have complimented the chef! You can find Hungry Planet at a market near you!

I have an excellent store-bought Verdes sauce that I like to use. I grated 3/4 of a pack of Miyoko’s mozzarella for the cheese and then crumbled the rest for garnish. These bad boys were on the table in 35 minutes! If you feel like cooking, then double the recipe and freeze a pan for later! If you decide to do that, set them out. I can’t wait to make them again! If you make them tag me and let me know how you liked them!

Enjoy!

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Enchiladas Verdes

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes

Description

Ready in 35 minutes these simple and delicious enchiladas are a perfect week night meal!


Ingredients

Scale

 

  • Garnish:
  • Vegan sour cream
  • Diced Onion
  • Cilantro
  • Crumbled mozzarella

 


Instructions

Preheat oven to 350° F

  1. In a medium non-stick skillet over medium-low heat, sauté onion until translucent, about 7-8 minutes. If they begin to stick, add 1-2 tablespoons of water.
  2. Add garlic and sauté until fragrant, about 30 seconds.
  3. Season with salt and pepper and Mexican seasoning.
  4. Add beef and cook until meat has browned about 5-7 minutes.
  5. Taste for seasoning.
  6. Add 1/2 cup mozzarella and stir until melted. Remove from heat.
  7. Add one can of green enchilada sauce to the bottom of a 9×12 baking dish.
  8. Dredge both sides of each shell in the enchilada sauce, and fill with 3-4 tablespoons of filing.
  9. Roll and place each tortilla seam side down in the pan.
  10. Top with the additional can of green sauce.
  11. Top with grated cheese and cover tightly with foil.
  12. Place in oven and bake for 20 minutes.
  13. Remove foil and bake for an additional 5-7 minutes, or until lightly browned.
  14. Garnish with remaining diced onion, red sauce, sour cream, and cilantro.

 

Spicy Red Pepper Rigatoni with Creole Smoked Tempeh

Spicy Red Pepper Rigatoni with Creole Smoked Tempeh

Who doesn’t love pasta? This recipe has been one of my most requested! It is mouth-watering, literally. Just be careful when you’re making the sauce. I kept “testing” it. To make sure it was good, you know? Anyway, I was so full that I only had a couple of bites when I sat down to eat it. The good news? It makes a lot, and the leftovers the next day didn’t disappoint!

I always boil my tempeh. Mostly because I’m not too fond of the slightly bitter flavor and cooking it for about 10 minutes removes all of that acrid taste. I like the Lightlife brand, but I’m not beholden to it. If you have a brand, you prefer then definitely use it.

The creole spice mix is so good and keeps well if you decide to make it. Otherwise, any store-bought creole/cajun spice mix works. If heat isn’t your thing, then skip the red pepper flakes and add black pepper instead.  Be sure to get a good quality rigatoni.  I like to buy my pasta in bulk directly from DeLallo, or the Italian Food Online Store. 

I hope you enjoy this recipe and it becomes a favorite part of your dinner rotation!

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Spicy Red Pepper Rigatoni with Creole Smoked Tempeh

  • Author: Stephanie Bosch

Ingredients

Scale

Roasted Red Pepper Sauce:

  • 12 oz jar roasted red peppers, drained (Reserve 1/3 cup peppers, and thinly sliced)
  • 1/2 cup vegetable stock
  • 1 cup béchamel sauce
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 8 fresh basil leaves, minced
  • 2 tablespoons dried parsley
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes, plus more to taste
  • 1/2 cup grated vegan parmesan cheese (plus more for garnish) 

Tempeh:


Instructions

Tempeh: 

  1. Cut tempeh rectangle in half. Cut each square into two triangles.
  2. Add tempeh to skillet with just enough water to cover and simmer for 10 minutes. (Helps to remove the slightly bitter flavor)
  3. Remove from heat.
  4. Season each side of the tempeh with Voodoo Magic Creole Spice Mix.
  5. Warm a skillet over medium-high heat. Add oil. When the oil is shimmering, add tempeh. Cook for 3-5 minutes on each side. When golden brown, remove from heat and set aside.

Roasted Red Pepper Sauce:

  1. In a skillet over medium-high heat, add oil. When oil begins to shimmer, add onions. Sauté until onions become translucent—about 8 minutes. Add garlic and cook until fragrant, about 30 seconds—season with salt and pepper. Remove from heat.
  2. In a high speed, blender add the béchamel, stock, roasted red peppers, basil, salt, and red pepper flakes. Blend until smooth.
  3. Add sauce to the onion mixture. Stir well, and add dried parsley and reserved red peppers, and tempeh. Simmer over medium heat until sauce is warmed through entirely—taste for seasoning.
  4. Cook pasta until al dente (about 6-8 minutes)
  5. Serve in a pasta bowl. Top with vegan parmesan and fresh minced basil. Enjoy!

Notes

I like to use this tempeh.

 

ve 1/3 cup

Crispy Smoky Tofu Bacon

Crispy Smoky Tofu Bacon

Super easy and super yummy!  I use this tofu “bacon” in bowls, on sandwiches, and sometimes, I like to just eat it straight from the pan!  It’s a nice accompaniment to my vegan scramble!  Enjoy!

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Smoky Tofu Bacon

  • Author: Stephanie Bosch
  • Prep Time: 25
  • Total Time: 25 minutes

Description

Super easy and you can skip the pig!   I like this on a BLT!  Be sure to let it get nice and crispy. But be careful, it can burn!


Ingredients

Scale
  • 8 oz pack extra firm tofu, drained, and sliced into 1/8” thick slices
  • 1/4 cup avocado or grape seed oil (or another neutral oil)
  • 2 Tbsp tamari
  • 1 tsp smoked paprika
  • 1 Tbsp maple syrup
  • 1/2 tsp liquid smoke*
  • 1 pinch sea salt
  • 1/2 tsp black pepper

Instructions

  1. While tofu is draining whisk avocado oil and remaining ingredients to a large shallow baking dish, preferably one that has a lid.   
  2. When tofu is ready cut into 1/8” slices and add to marinade.  Marinade for at least 20 minutes,  or preferably over night.  
  3. Preheat skillet over medium heat.  Add oil to a pan.  When oil is shimmering, add tofu. 
  4. Cook tofu on each side about 6 minutes per side, or until golden brown.  Flip and cook for another 5-7 minutes, or until tofu is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown, to burnt, very quickly.

Mediterranean Cucumber Soup with Dill and Walnuts

Mediterranean Cucumber Soup with Dill and Walnuts

Some things are just meant to be together-peanut butter & jelly, socks and shoes, Kurt and Goldie, and cucumbers & Dill. An American mainstay, cucumber seeds were brought to North America by European settlers in the late 16th century. The cucumber, however, is native to India, and at around 3,000 years old, it is one of the world’s oldest cultivars.

Cucumbers belong to the Cucurbitaceae family.  Other members of this family include watermelon, muskmelon, pumpkin, and squash. Some fun cucumber facts:

  • Cucumbers contain 96 percent water.
  • The inside of a cucumber can be up to 20 degrees cooler than its outside.
  • One-half cup of sliced cucumbers contains only eight calories.
  • Fresh extracts from cucumbers have recently been shown to have both antioxidant and anti-inflammatory properties.

When I was a kid, a cucumber is what my mom diced up and put on a salad. Since then, I’ve used them as crudités, made pickles out ’em, and I love them as under-eye pads for puffy eyes. But until now, I’ve never had them as the main star of a soup! You can also use them (in no particular order) to:

  • Got a slug or grub problem? Dice cucumbers and put them on an aluminum pan in the garden. The aluminum reacts with the cucumber and gives off a scent they don’t care for.
  • For their fiber and water, which helps fight constipation.
  • Got some funky bugs? They contain erepsin, an enzyme, which is known to kill tapeworms.
  • As a hangover cure because they have enough B vitamins, electrolytes, and sugar to replenish essential nutrients that alcohol absorbs from your body.
  • Reducing cellulite. Applying slices directly to the skin allows phytochemicals in cucumbers to tighten collagen for a firm complexion.
  • Grow long, beautiful hair. Cucumber juice provides silicon, sodium, calcium, sulfur, etc., all of which are nutrients needed for hair growth and hair strengthening.
  • Got a toddler? They can even remove crayons, markers, and pen marks on walls.

The other main ingredient in the soup is our friend, Dill. Dill, as we all know, is an herb. But did you know that it has health benefits that are almost too many to name? Dill is packed with flavonoids, which have been shown to help reduce the risk of heart disease and stroke. But that’s not the only reason Dill is thought to improve heart health. Research on animals shows that Dill can also reduce LDL cholesterol levels. Thank you, WebMD! Dill also:

  • Can help regulates Diabetes– The presence of bioactive ingredient Eugenol in dill leaves has potent anti-diabetic properties, which play a crucial role in alleviating the blood sugar levels within the body.
  • Promotes Digestion.
  • Fortifies Bone Health.
  • Prevents Infections.
  • Remedies Insomnia

Add in some heart-healthy walnuts and friends. This soup might be a magic elixir, the proverbial unicorn of soups! With roots in eastern Europe, this Mediterranean “çorba” (Turkish for soup) is similar to the Turkish Casik, which uses yogurt as its base. I tried various versions of this, and I settled on this version. I loved the addition of red pepper flakes and tarragon! If you make it, tag me and let me know how you liked it!

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Mediterranean Cucumber Soup with Dill and Walnuts

  • Author: Stephanie Bosch

Ingredients

Scale
  • 1 large European (traditional) cucumber, or 3 small Persian cucumbers, small diced
  • 2 cups plain vegan greek style yogurt (I used Kite Hill)
  • 1 cup ice cold water
  • 3 tablespoons lime juice
  • 2 small scallions, trimmed and diced
  • 1 large garlic clove, peeled
  • 1/2 cup fresh dill
  • 1/4 cup loosely packed fresh parsley, roughly chopped
  • 1 tablespoon dried tarragon
  • 2 tablespoons olive oil, plus more for drizzling
  • salt
  • 1/4 tsp red pepper flakes
  • 1/2 red onion, diced
  • 2/3 cup shelled walnuts, finely chopped

Instructions

  1. Place a colander in a sink or over a bowl, add cucumbers and salt. Stir well, and let sit for about 15 minutes.
  2. Whisk olive oil, yogurt, and lime juice together until smooth.
  3. Gradually whisk in water until you achieve the desired consistency.
  4. In a mortar or a bowl, grind garlic clove with a pinch of salt into a paste.
  5. Add garlic, cucumbers, scallions, walnuts, and spices. Mix thoroughly.
  6. This step is optional, but you can add one ice cube to each bowl and then ladle the soup on top.
  7. Garnish each bowl with chopped parsley, one thin slice of lime, red pepper flakes, sliced red onion, olive oil, and walnuts.
  8. Enjoy!

Notes

Japanese cucumbers would also work.


Nutrition

  • Serving Size: 4
  • Calories: 134 calories

Keywords: Vegan Soup, cucumber soup

Pan-Seared Cauliflower Steaks with Chimichurri Sauce

Pan-Seared Cauliflower Steaks with Chimichurri Sauce

I’ll be honest. I am not a fan of cauliflower. To me, it’s the bottom rung on the ladder of cruciferous vegetables. I despise cauliflower rice, and raw cauliflower gags me. But one evening, a chef friend of mine made me a cauliflower steak for dinner. Ever gracious, I took a deep breath and a steak knife and took my first bite. Well, I guess the rest is history, as they say since I’m writing a recipe for cauliflower steaks! 

I chose to pan-sear the steaks to get that nice brown crust, and then I finished them off in the oven to speed up the cooking process. I also used safflower oil to cook with since it has a high smoke point of 501°, to be exact. Olive oil has a medium smoke point cannot be heated past 405°. Fat begins to break when heated past its smoking point, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and aroma. Think watering eyes, a stinky kitchen, and bitter, scorched food.

The critical thing to note in this recipe is how to stem and cut the cauliflower. I found that removing the outer green leaves and most but not all of the stem is crucial. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. I find that one large head of cauliflower makes about three 1 1/2 ” steaks. To ensure flat sides, I trim the outer edges of the cauliflower on each side-taking off about an inch and a half. Slice carefully. 

If you make the steaks be sure to tag me and let me know how you like them! Enjoy!

 

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Pan-Seared Cauliflower Steaks with Chimichurri Sauce

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 3 Steaks 1x

Description

This cauliflower steak is so flavorful and quite filling!  Be sure to buy a large head to ensure decent size steaks.  And using Montreal steak seasoning is a perfect way to spice them up!  You can top with a variety of roasted vegetables and creamy mild tasting white beans for protein!


Ingredients

Scale

Instructions

  1. Preheat oven to 425°
  2. Heat a cast-iron skillet or other oven-safe, heavy bottom frying pan over medium-high heat. When warm add, two tablespoons of safflower oil. 
  3. Brush each side of the cauliflower steaks with oil and sprinkle with Montreal seasoning.
  4. Carefully add steaks to a frying pan and sear each side until golden brown, about 5-7 minutes per side.
  5. When steaks are golden brown, remove the pan from the heat put directly in the oven for approximately 8-10 minutes, or until fork tender. 
  6. Carefully remove pan from oven.  Plate cauliflower steaks and drizzle with chimichurri sauce.
  7. Serve immediately.

Notes

*This oil is high in vitamin E; one tablespoon contains 28% of a person’s daily recommended intake of the nutrient. It has a high smoke point and doesn’t have a strong flavor, which means it won’t overwhelm a dish.

Chimichurri Sauce

Chimichurri Sauce

This delicious herb-based sauce comes from the Argentinian/Uruguay areas of South America. Chimichurri is often served as an accompaniment to asados or grilled meats. It also makes a great marinade, and it’s perfect as a drizzle on my Smoky Cauliflower Steaks! 

This sauce is one of my go-to’s for a variety of Buddha Bowls. It’s also great to use as an oil-based marinade. The longer it sits, the better it is, so I recommend making it a few days before you want to use it for the best flavor. It keeps well in an air-tight container in the fridge for up to two weeks. 

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Chimichurri Sauce

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 cups 1x

Description

You can use this delicious Argentinian-based sauce in a variety of ways! You can use it as a marinade for tofu or as a drizzle on your Buddha Bowls or roasted veggies! I do not blend all ingredients in a food processor, or blender like many recipes do. You don’t want a paste-like pesto. You want a loosely packed oil with herbs.


Ingredients

Scale
  • 5 garlic cloves, minced
  • 1 1/2 cups flat-leaf Italian parsley, minced
  • 1 cup cilantro, minced
  • 1 shallot, finely chopped
  • Grated zest of one lemon, and the juice
  • 1 1/2 teaspoons oregano
  • 1/8 teaspoon cayenne pepper, or two small chilies, seeded & minced
  • 1 teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil

Instructions

  1. Combine shallot, chiles or cayenne, garlic, vinegar, lemon juice, and 1 tsp. salt in a medium bowl.
  2. Let sit for 10 minutes.
  3. Stir in minced cilantro and parsley.  Add oregano.
  4. Using a fork, gradually whisk in oil.
  5. Transfer Chimichurri to a small bowl; season with salt.

Beetroot Salad with Cilantro & Cumin

Beetroot Salad with Cilantro & Cumin

When I was a kid, I wouldn’t say I liked beets. As an adult, I was determined to make nice. And I’m so glad I did. They are not only delicious, but they are also super healthy. Rich in folate (Vitamin B9), they help the body make red blood cells. Like Anthocyanins in red grapes and Beta Carotene in carrots, beets contain Betalains which are unique nitrogen-containing pigments and are cancer and heart protective.

This recipe makes a great salad year-round! It makes a lovely addition to a holiday table, and it’s a delicious and easy salad to make in the summer. I PROCESS MY BEETS IN THE PRESSURE COOKER because I’m not particularly eager to turn on the oven in the summer. But you can use an oven just the same. Typically, I don’t boil them because they lose their deep red color. If you choose to boil them, leave about one inch of stem intact to help minimize color loss while cooking,

If you want to really jazz it up you can use half red and half golden beets.  It is also yummy with chopped pistachios and vegan feta!

If you make the salad, tag me let me know how you liked it!

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Beetroot Salad with Cumin & Cilantro

  • Author: Stephanie Bosch

Description

Easy year-round salad, everyone is sure to love!


Ingredients

Scale
  • 5 medium red beets
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Juice of 1 orange
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup fresh minced cilantro

Instructions

If using an oven:

  1. Preheat oven to 400°F and line a baking sheet parchment paper.
  2. Clean the trimmed beets and place on the baking sheet. Roast for one hour, or until fork tender. Cool, peel, and cut into small diced pieces.

If using a pressure cooker:

  1. Add 2 cups water and cleaned, stemmed beets to pressure cooker.  Cook on high for 7 minutes.
  2. Cool, peel, and cut into small diced pieces.
  3. To make the vinaigrette, puree one of the cooked beets in a blender or food processor with all remaining ingredients, except the cilantro.
  4. Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.
  5. Serve warm or cold.

 

Italian Sausage Pizza with Garlic White Sauce & Caramelized Onion

Italian Sausage Pizza with Garlic White Sauce & Caramelized Onion
Who doesn’t love a good pizza? As a vegan, though, we are often left out in the cold with a pizza with no cheese. In fact, I’m pretty sure cheese is the only reason most people eat pizza! If you’re like me, store-bought cheeses are out of the question. They’re usually off in texture, or there’s something funky about the flavor.  Don’t get me wrong, there are some decent options these days, but they’re usually costly and leave me wondering about better options.
Without ado, I present the better option— This creamy garlic cashew sauce. It could not be easier to make, and I promise you will never miss cheese on a pizza again. Promise. I simply made it of cashews, filtered water, garlic and onion powder, oregano, salt, and nutritional yeast. The sheer simplicity of the sauce makes it a favorite of mine. Not to mention the ease with which it comes together. Throw it all in a blender and hit go. I have a high-powered Vitamix, and it takes me a solid minute or so to blend. If you don’t have a high-powered blender, I recommend boiling the cashews for 10-15 minutes and then rinse and blend.
Hungry Planet makes a mean Italian sausage that cooks up quickly and tastes fantastic. However, I have to be careful not to eat it all before adding it to my pizza! You don’t want to overcook it! So I brown it over medium heat for just a few minutes (3-5) until it gets a bit brown. And then I finish cooking it in the oven.
The caramelized onions add a natural sweetness and pair perfectly with the spicy Italian sausage. The key to good caramelization is the “Low and Slow” motto. Also, I never use oil, only water, and salt, when I caramelize. You won’t let the onions, which are very high in water content, release their water, just not too much, too fast. If the onions begin to stick, add a tablespoon or two of water.
The other key to a good pizza is the crust, of course. If you are a purist and like baking, then making your crust is the way to go. I wouldn’t say I enjoy baking and found an excellent store-bought crust that I love.
If you make this, drop me a line and let me know how you liked it!

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Italian Sausage Pizza with Garlic White Sauce & Caramelized Onion

  • Author: Stephanie Bosch

Ingredients

Scale

Garlic White Sauce

  • 1 1/2 cup raw unsalted cashews* (see note)
  • 8 oz filtered water
  • 2 tablespoons nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp salt

Caramelized Onions

  • 2 medium-size sweet onions, thinly sliced
  • 1 tsp salt
  • water

Pizza


Instructions

  1. If you have a Vitamix or other high-powered blender, add all white sauce ingredients and blend well until smooth.  Set aside.
  2. Add sliced onion to a large skill and cook over medium-low heat. Cook for about 5 minutes, stirring frequently. Add salt, continue cooking until softened and browned for about 15 minutes. If the onions begin to stick, add water one tablespoon at a time until they release. Remove onions from the pan and set aside.
  3. In the same pan, add Italian sausage and cook over medium heat until slightly browned about 3-5 minutes. Remove from heat.
  4. Add approximately 1 cup of sauce to each crust, top with onions and Italian sausage. I also added a tablespoon of red pepper flakes to add a little heat.
  5. Bake at 400° for about 12-15 minutes.
  6. Let cool and slice.

Notes

**If you do not have a high speed blender, soak your cashews overnight, or boil for 10-15 minutes.

 

 

Courtney K’s Strawberry Rhubarb Sorbet

Courtney K’s Strawberry Rhubarb Sorbet

I love summer. I love the long warm days, eating juicy watermelon by the pound, and spending as much time in the water as possible. Summer’s bounty includes tomatoes, cucumbers, cherries, all the berries, but especially strawberries. I have fond memories of those little round shortcakes filled with fresh strawberries and cool-whip my mom used to make! And I still love it.

I have also grown quite fond of fresh rhubarb. Although rhubarb is a vegetable, it is often put to the same culinary use as a fruit. The leaf stalks can be used raw (I love it thinly shaved), and it tastes a lot like celery. But most commonly, it is boiled down with sugar and made into things like pies or this sorbet! 

When choosing rhubarb, look for crisp stalks that are firm and tender. Try to avoid stalks that are too woody or thick. And unlike its friend, the strawberry, color doesn’t have much impact on taste.

There is some sugar in this recipe but do not reduce the amount. Sugar lowers the freezing point of water and helps prevent crystallization. 

Finally, when choosing strawberries, look for the gariguette strawberry. They are the sweetest and most fragrant strawberries you’ll ever taste. If you can’t find the french variety, try to buy them locally if you can. A fresh strawberry should be firm to the touch, bright red, and free of bruises. And yellowish/green berries do not ripen at home, so remember that when you won’t think you want summer berries in December! 

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Courtney K’s Strawberry Rhubarb Sorbet

  • Author: Stephanie Bosch
  • Prep Time: 20 minutes + 6 chill/freezer
  • Cook Time: 10 minutes
  • Total Time: 3 minute
  • Yield: 6-8 servings 1x
  • Category: Desserts
  • Cuisine: Desserts
  • Diet: Vegan

Description

Basically frozen water, fruit, and sugar, a sorbet is a perfect summer dessert!  This frozen base would also be great as a margarita, or daiquiri.


Ingredients

Scale
  • 3 stalks of fresh rhubarb, washed and thinly sliced
  • 1 lb stemmed and chopped gariguette strawberries
  • 1/2 cup water
  • 3/4 cup sugar
  • 2 teaspoons orange zest (about 1 orange)
  • 1 teaspoon fresh ginger, grated or minced 
  • 1/4 tsp salt

Instructions

  1. In a medium saucepan, bring all ingredients to a boil. Reduce heat, cover, and simmer for 10 minutes, or until the rhubarb is quite soft. Remove from heat and let cool.
  2. Transfer the mixture to a blender or food processor and carefully mix until smooth. If using a blender, do so in batches so the mixture doesn’t overflow and burns you. Chill the mixture in the fridge for about 3 hours, or until cool. (About one hour in the freezer).
  3. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
  4. If you are not using an ice cream maker, you can also pour the mixture into a freezer-safe container and freeze. It will be ready in about 3-4 hours. Best made the day before and frozen overnight.


Nutrition

  • Serving Size: 1 cup

Keywords: frozen sorbet, strawberry rhubarb sorbet

Do Not Go Gentle Into That Good Night

Do Not Go Gentle Into That Good Night

The other day I got a letter addressed to me from AARP.  Yep, the American Association of Retired People.  I did a double-take and was immediately incensed that someone thought I was old enough to get a letter from Matt McCoy.  I tore it up and haven’t stopped thinking about it since.  

The truth is, I’m turning fifty in November.  When I was a kid, I thought that a fifty-year-old person was old.  I mean, they weren’t old, old, but they were definitely old.   Then again, anyone over the age of 30 was old.  But what I am is neither young nor old.  I am no longer sprightly, yet not weary.  I am not foolhardy, but not wary and skittish either.   Sandwiched by aging parents and younger children, I am somewhere in the middle of all these things.  

If the year were 1921, I would have already lived 83.3% of my life. Yep, exactly one hundred years ago, the average lifespan for a woman was sixty-one and sixty-years-old for a man. Thanks to substantial health improvements (although this is declining in the US), we are all living longer lives.  They say fifty is the new forty, and technically it’s true.  Globally our lifespan has doubled since 1900.  We live longer, but our quality of life is diminishing, and the stigma of getting older still exists.  

For me, middle-age hasn’t meant much. According to my doctor, I have the bloodwork of a healthy twenty-five-year-old. I credit my plant-based diet, my yoga practice, and my love for physical activities. I have also recently taken up kayaking and trail running. After years of pounding the pavement, I am now more of a dirt and roots kind of girl. I am seeking things that challenge me physically and mentally push me out of my comfort zone. I am, as Thomas admonishes, “raging against the dying of the light.” I know that it is up to me to keep the flame burning bright. I think, therefore, I am.

But if age really is a state of mind, then I will leave you with the wise words of my Guru.  

“Growing old is a long-established habit of losing the authority to remain vital. It’s an approval and disapproval that’s passed through generations of DNA with body language, eye and facial expressions, tones of voice, gestures with the hands, and countless conversations about exhaustion. Staying young and vibrant throughout life — mentally, physically, emotionally, and spiritually — requires maintenance of an authority to be unique and never give up. This means honoring the cells of your body; the ideas in the mind, and the freedom to relate in a heart-to-heart way with everyone.

When conscious of this, you grow wiser and remain vital, and life’s stresses dissolve in a healthy awareness. Human beings need to capture this immortal authority. . . random traits with no real value, or vitality that do no good. To remain youthful, vital and healthy, you must give yourself permission to be full of yourself, and then validate this freedom. This freedom discovers the true nature of evolution . . . a step by step process of progress. It’s a trial with errors and healthy forgiveness with loving kindness . . . a check and balance that assures the ultimate accuracy of your growth. This allows you to keep up in the midst of “normal” doubt and the “looks” you’ll receive for impacting the Earth so dramatically.

Our prayer is that you choose to remain this vital and free, rather than following the habits of the crowd; that your ideas remain as tolerant of others as you expect others to be of you; that you connect your physical world to your immortal soul, and allow this marriage to guide you through a kind and loving life on Earth that extends the envelope everywhere, and does this well beyond one hundred years.” —Guru Singh Yogi

Raw Key Lime & Blue Spirulina Cheesecake

Raw Key Lime & Blue Spirulina Cheesecake

I’ve wanted to make this recipe for a long time. I also wanted to create a yummy recipe for the 4th of July. Hence, the raw cheesecake! Key Lime Pie screams summer, but I wanted to make something a little more festive for a holiday. At first, I tried making a red, white, and blue cheesecake, but that idea came crashing down when I couldn’t get a pretty red layer. It kept coming up pink. And on one occasion, it even turned brown! The alternative was to use food coloring, but I wanted to keep it clean. In the end, I decided the red should come from fresh raspberries. You could even use pomegranate arils, or pitted cherries as an alternative. It is beautiful, as well as delicious!

Since it does require some freezer time, you’ll want to make this the day before. For the first layer, I would recommend freezing for at least 3-4 hours before adding the second layer. When I made this the first time, I used soft-baked vegan oatmeal cookies pulsed with coconut oil for the crust. It was yummy, but it wasn’t raw. If you decide to use the cookies, you will need at least eight large soft-baked cookies and 1/4 cup coconut oil. I liked the addition of the raisins in my crust, but if you don’t, either pick them out or find oatmeal cookies without raisins (not easy to do, by the way).

If you make this let me know how you like it! Be sure to let the cheesecake thaw for at least 25-30 minutes before serving.

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Raw Key Lime & Blue Spirulina Cheesecake


  • Author:
    Stephanie Bosch

  • Prep Time:
    10

  • Cook Time:
    24 hours

  • Total Time:
    24 hours 10 minutes

  • Diet:
    Vegan


Description

This easy and delicious cheesecake will surely be the hit of any summer party! 


Ingredients


Scale

Crust:

  • 1 cup soaked raw pitted medjool dates
  • 2 cups raw almonds 
  • 1/8 tsp salt
  • 1/4 tsp pure vanilla extract
  • 1 tbsp water, if needed

Lime layer:

  • 1 cup cashew nuts, soaked (soak overnight, or boil for 10 minutes)
  • 1/4 cup freshly squeezed key lime juice
  • 1/3 cup full fat coconut milk
  • 4 tbsp maple syrup
  • 2 tbsp melted cacao butter
  • 1/8 tsp sea salt

Blue Spirulina Layer:

  • 1 cup cashew nuts, soaked (soak overnight, or boil for 10 minutes)
  • 1/2 cup full fat coconut milk
  • 4 tbsp maple syrup
  • 2 tbsp cacao butter
  • 2 tsp vanilla extract
  • 1/4 tsp Blue Spirulina Powder
  • 1/8 tsp sea salt


Instructions

Crust: 

  1. Line a round 9-inch springform pan with parchment paper, and set aside.
  2. Add all ingredients to a food processor and blitz until a fine meal has formed.  The crust should stick together well. If too dry and crumbly, slowly add up to 1 tablespoon water.  
  3. Press mixture into pan, or small individual pans (will make about 12 small tarts).  
  4. Refrigerate for at least 30 minutes.  

Blue spirulina layer:

  1. Add all ingredients in a processor and process until smooth. 
  2. Pour mixture over the refrigerated crust. Place in the freezer for at least 3-4 hours.

Key Lime Layer:

  1. Repeat the same process for the key lime layer. Pour mixture over the set blue spirulina layer and freeze overnight. 
  1. 4. When ready to serve, remove cheesecake from mold and place it on top of the base and garnish with red fruit of choice and freshly grated lime zest. Allow to thaw for a few minutes before eating.
  1. Enjoy!


Notes

Be sure to soak, or boil your dates—especially if they have been around for awhile! 

Keywords: raw vegan


Sausage Stuffed Poblano Peppers with Spicy Cashew Queso

Sausage Stuffed Poblano Peppers with Spicy Cashew Queso

When I was a kid in the early ’80s, my parents used to take my brother and me to a Mexican restaurant in Kansas City called Manny’s. This restaurant helped form my palate as a child, with rich spices, flavorful and savory foods. It’s on my bucket list next time I go home! First, though, I always call ahead and speak with the chef about vegan options. It’s easier for everyone when a restaurant has a heads-up. You’re also guaranteed a much better dish when they’ve had a minute to think. 

Fortunately, back then, my dad spoke pretty good Spanish, so we could successfully order! I think now they have English speaking service, but back then…! I’m pretty confident my love for Mexican food comes from these early memories. One of my favorite dishes was the Chili Relleno. I loved them. This recipe isn’t quite that, mainly because Relleno’s are stuffed with gooey cheese, beef, and then deep-fried.

Thankfully, the world of plant-based meats has come a long way, baby. The options are endless these days, and most of them are good. They are also very expensive and can easily be replaced with our good friend, the mushroom! Back in the ’90s, I would have used Texturized Vegetable Protein, or TVP, or in my early vegetarian life. TVP is easy to use, loves to absorb flavor, and is super inexpensive. Today, I would prefer to use the mighty minced fungi.

Happy Summer to all of you! Nos vemos pronto. Cuídate!

Try and find poblanos that are large and uniformly shaped. Slice evenly down the one of the center lines.

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Sausage Stuffed Poblano Peppers with Spicy Cashew Queso


  • Author:
    Stephanie Bosch

  • Prep Time:
    5

  • Cook Time:
    30

  • Total Time:
    35 minutes

  • Yield:
    6 peppers 1x

  • Diet:
    Vegan


Ingredients


Scale

  • 46 poblano peppers slices in half length wise (remove seeds and ribs)
  • 2 tbsp of olive oil, or 1/4 cup water if no oil
  • 1 (12 oz.) package of plant-based sausage, or (12 oz) of minced cremini mushrooms
  • 1 jalapeño, seeded and chopped 
  • 1 white onion, chopped
  • 1 (15oz) can black beans, drained and rinsed
  • 1 roasted red pepper, diced
  • 2 cloves of garlic, minced 
  • 1 tsp chili powder 
  • 1 tsp cumin
  • 1 tsp oregano 
  • ¾ cup cooked rice, quinoa, or amaranth
  • ½ cup of fresh/frozen corn kernels 
  • 1 (4 oz.) can of diced green chilies
  • 1 cup of Queso Blanco, or other vegan cheese of choice


Instructions

  1. Preheat oven to 350°F. Lightly grease, or line, a large baking sheet with parchment paper. Arrange halved poblano peppers in a single layer on the baking sheet and bake for 10-15 minutes.
  2. Meanwhile, heat a medium skillet over medium-high heat. When ready, add oil and when oil is shimmering, add the sausage or mushrooms, onion, garlic, and jalapeño. Sauté until sausage is cooked through, use a spoon or spatula to break up sausage as it cooks.
  3. Add the spices and grain of choice to the pan, and stir well. Next, add red peppers and green chilies, mix well. Finally, add the black beans and corn, stir. Cook for 5-7 minutes, or until sauce has reduced a bit. Remove from heat and let cool. 
  4. Spoon mixture into the peppers, drizzle with queso, and return to oven for another 10-15 minutes or until peppers are tender and cheese is melted. Allow peppers to cool slightly before serving. Serve with minced cilantro and salsa.



Uncommon Valor

Uncommon Valor

My father died last year.  He had just turned 70 years old.    The official diagnosis was Agent Orange Related Parkinson’s Disease.   The official cause of death was asphyxiation.   He died choking on his own blood.  And though he may have died on January 29, 2020, the truth is, Agent Orange exposure killed him 50 years before.  

For the first two years of their marriage, my mom was the recipient of many a late-night trip to the floor as my father would grab her and toss her,  yelling “incoming.” The only story I had ever heard about his time in Vietnam was one in which he was riding shotgun, holding a gun, as their convoy passed through a small village.   As was often the case, the villagers in town would gather on each side of the road as the soldiers would throw provisions and food to them.  

The young Vietnamese children would run up yelling, “chop, chop,” which meant candy.   My Dad said he often knew when they were among the Viet Cong because no one gathered.   But this particular day, as the crowd parted, a young Vietnamese girl about four years old walked from the crowd and stopped about 20 feet ahead of them.  My father saw the grenade.  As the truck stopped, he got out and slowly made his way over to her.  He spoke to her in Vietnamese and asked her to drop it.  He asked again, and he asked again.  But the child reached for the pin. In one fail swoop, my father made a decision that changed his view of life forever. 

The only other story I have heard about my Dad, and Vietnam, came last week at his service. This letter was written by one of my Dad’s platoon buddies. Jay had reached out to my Dad via email before he died, but my Dad could not respond. So after letting him know about the email, Reverend Apple decided to reach out to Jay. This is the letter that Reverend Apple read…

Hello Reverend Apple,

Thanks so much for letting me know about Glenn’s passing.  I am sorry to hear that he is gone and wish we might have had the opportunity to reconnect.   My thoughts and prayers are with his family.

Glenn saved my life on Easter Sunday 1969 (April 6) in a clearing in the jungle near Black Virgin Mountain Nui Be Den) in Vietnam.  Our company’s lead platoon was ambushed earlier in the afternoon. Two men either killed or badly injured lying in the clearing, exposed to fire from North Vietnamese Army soldiers concealed in well-camouflaged bunkers.   Our platoon was called forward to try to reach the casualties, and the platoon leader instructed me to send a fire team (3-4 guys) forward toward the nearest body to pull it back. 

Leading the team, I crawled across the clearing but was suddenly hit by a burst of fire from an AK-47, which tore my rifle from my hands and also punctured my left lung, just missed my heart, and wedged within an inch of my spine.  About the same time, a rocket-propelled grenade went off in a tree at the edge of the clearing, and I was also spattered with shrapnel.  I did some serious praying, and God sent Glenn Dale and the platoon leader across that bullet-swept field to pull me back. Unfortunately, the enemy was still very much present, as I was shot again in the leg after being pulled back to our side of the clearing. 

I suspect Glenn did not receive an award for bravery for his actions that day (enlisted men seldom did). Still, he certainly deserved to do so, as he openly exposed himself to the enemy fire to carry me to safety.  Without his action, I would certainly have died there and then.

Later in the afternoon, I almost missed the medevac helicopter, as they thought I was a goner.  When I finally lay on an operating table at a MASH hospital in Tay Ninh, a priest gave me the last rites. You cannot imagine my surprise when I awoke the following day.  I spent the rest of 1969 in military hospitals until discharged – from the hospital and the army – on December 31, 1969.

Please express my condolences and my eternal thanks to Glenn’s family for sending him to me on that Easter over a half-century ago.

Jay Phillips

Wild Garlic Mustard Hummus with Radish and Wildflowers

Wild Garlic Mustard Hummus with Radish and Wildflowers

Everyone loves hummus! At least, everyone I know loves hummus. But I’ll be you’ve never had hummus made with ingredients forged from your backyard! And I don’t mean your garden! Here in Missouri, we have an overabundance (literally) of wild garlic mustard. A few weeks ago, I was fortunate enough to take a walk in the woods with a Conservation Agent. She showed our group how to identify wild edible mushrooms, wild ginger, and wild garlic mustard. In addition, we found wild onions and learned about edible flowers.  Hence, my recipe for Wild Garlic Mustard Hummus with Roasted Radish and Wildflowers!

I have wanted to make this recipe for a while but just haven’t had the time. Until now! I was a little nervous about posting this hummus, as I thought many people might refrain from making it because of the “wild” nature of the recipe! But, I decided to make it anyway because finding wild garlic mustard is very easy for those who want to head to the woods. For those who are not feeling quite that adventurous, feel free to use dandelion greens, arugula, or another spicy green!

Know Before You Go

Garlic Mustard is one of the more popular wild edibles, and it is also one of the healthiest. However, it would be best to learn how to identify it correctly before you can forage this wild edible. Thankfully Garlic Mustard is a straightforward plant to identify, plus it does not have any toxic look likes to my knowledge. It is also considered to be an invasive plant, so it is not recommended that you plant it after you pull it.

Wild Garlic Mustard

I do not particularly care for raw radishes! They are just a little too spicy for my palate. However, roasting them brings out their natural sweetness and transforms them into something I can’t get enough of! They add a lovely addition and the farmer’s markets are brimming with them! If you opt for the wildflowers be sure they are far enough in the woods that they don’t get sprayed with pesticides. The tops of clover are a perfect choice. Wild blue phlox (the perennial kind in the woods), marigolds, dandelions, nasturtiums, roses, or the tops off of any flowering herb work well as a topper! I have tons of phlox in my backyard so it was an obvious choice for me!

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Wild Garlic Mustard Hummus with Roasted Radish and Wildflowers


  • Author:
    Stephanie Bosch


Ingredients


Scale

Radishes:

  • 1 lb. fresh radishes, stems removed, ends trimmed, and halved
  • 1 tablespoon melted coconut oil, or avocado oil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/4 tsp dried chives
  • 1/4 tsp dried dill 
  • 2 garlic cloves, finely minced

Hummus:

  • 1 cup wild garlic mustard, rinsed, and chopped
  • 1 can organic chickpeas, drained, and rinsed
  • 3 Tbsp organic tahini
  • 1 Tbsp (15 ml) lemon juice, about 1/2 a large lemon
  • ½ tsp salt
  • ½ tsp cumin 
  • 2 Tbsp (30 ml) water
  • 2 Tbsp (30 ml) olive oil (if oil free, you can sub oil for chickpea brine)


Instructions

Radishes:

  1. Preheat oven to 425℉. In a bowl, combine the radishes, coconut oil, herbs, salt, and pepper. Toss until the radishes are evenly coated. (Note: don’t add the minced garlic until step 3).
  2. Spread radishes out in a single layer in a large parchment lined baking sheet. 
  3. Bake for 20-25 minutes, tossing every 10 minutes. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until radishes are golden brown and easily pierced with a fork.
  4. Garnish with fresh parsley, dill, or chives

Hummus: 

  1. Add all ingredients to a food processor and blend until smooth.  
  2. If the hummus is too dry, add 1 tbsp of water, or aquafaba (chickpea brine) until desired consistency is achieved.
  3. Taste for seasoning.  Garnish with radishes and flowers.
  4. Hummus will last up to a week refrigerated and stored in an air tight jar.
  5. Serve with pita bread, raw or roasted vegetables, and thinned out with water it makes a great salad dressing! 
  6. Enjoy! 



Jackfruit Asada Nachos

Jackfruit Asada Nachos

It’s Cinco de Mayo, and I don’t have a lot of time to waste! I was in the middle of a lesson plan with my kiddos when I remembered this culinary holiest of holidays! Anytime I get a chance to eat Mexican food, I do! I also do it with extreme vigor, hence, these nachos! Served with my Queso Blanco, these babies will have you dancing in your kitchen! Why do you ask, are they so good?

Because the “jackfruit carnitas” is the star of the show. Not going to lie. I can be found eating it fresh out of the oven while it’s still on the baking sheet! I love this recipe and find that finishing it in the oven is why it goes from good…to out of this world! Even your hardcore meat-eating friends will LOVE these nachos!

Don’t be afraid of the number of ingredients. They are primarily spices. If you don’t want to make the spice mix, you can always grab a pre-made Mexican spice mix at the grocery store. You can also make the carnitas in advance, then slow-warm them in a 350°F oven. Just sprinkle the jackfruit with 2 tbsp of water, and stir well. Add to a prepared baking sheet and warm in the oven for 20 minutes! ¡Ahí lo tienes!

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Jackfruit Asada Nachos


  • Author:
    Stephanie Bosch


Ingredients


Scale

  • 3 Tbsp olive oil
  • 1 medium white onion, diced
  •  4 garlic cloves thinly sliced
  • 1 tsp smoked paprika
  • 1 tsp smoked cumin
  • 1 tsp coriander
  • 1 tsp chili powder, to taste
  • 1 pinch cinnamon
  • 1/8 tsp cloves, or to taste
  •  2 Tbsp tomato paste
  • 2 ( 20 oz) cans young green jackfruit in water
  •  1/4 cup soy sauce
  •  3 Tbsp maple syrup
  • ¼ tsp pepper 
  • 1 tsp salt
  • 2 tsp liquid smoke
  • 2 limes, juiced
  • 2 large oranges, juiced (or 3/4 cup natural orange juice)
  • 1 Tbsp cider vinegar

Accoutrements:

  • Quality corn tortilla chips  (I use Late July Organic)
  • Vegan sour cream (I use Tofrutti)
  • Chives, or my favorite, pickled red onions
  • Diced jalapeños, raw or pickled
  • Diced avocado, optional
  • Diced tomato, optional
  • Lime wedges
  • Smoked Paprika
  • Vegan Queso Blanco


Instructions

  1. Preheat oven to 425° F. Prepare a baking sheet with parchment paper. 
  2. Drain jackfruit in a colander and use your fingers, and shred jackfruit into pieces. (I generally pick out the seed pods and toss them). Set aside.
  3. Heat a medium skillet (I use cast-iron) over medium heat. When the pan is warmed, add oil. Add onion and cook until softened, translucent, and lightly caramelized, about 7-8 minutes. Add sliced garlic and cook until soft and fragrant, about 1-2 minutes. 
  4. Add spices. Mix well and sauté for 30 seconds to a minute.
  5. Add tomato paste and stir well. 
  6. Add prepared jackfruit and soy sauce, maple syrup, liquid smoke, citrus juices, and cider vinegar. Stir well—season with salt and pepper. Simmer the mixture gently for another 10-15 minutes. Carefully remove from pan and add to prepared baking sheet. Add to the oven, and slow roast jackfruit for 20 minutes, or until edges begin to crisp and brown. While the jackfruit is in the oven, prep your toppings. 
  7. Chop avocados, green onions, and tomatoes. Shred the lettuce. 
  8. Remove jackfruit from the oven and immediately season jackfruit with fresh lime juice, 1/2 tsp smoked paprika, salt, and pepper. (Mix spices together in a small bowl and sprinkle over the top). 
  9. Assemble nachos, add your favorite ingredients, and enjoy! 



It’s Not Rocket Science

It’s Not Rocket Science

It’s been a while since I’ve written. I’ve been thinking a lot about writing, I just haven’t actually written anything down. Much like writing recipes, I have gotten to the point where I only want to write something that’s meaningful to me.  I put a lot of pressure on myself to create and make something consistently.  And then I end up not wanting to do anything at all.  Run the other way, if you will. 

According to my doc, it’s making my blood pressure go up.  That scared me.  I will 50 years old in 6 months, and I refuse to take medications. So, I’m going to try the opposite approach and give myself some space.  It is there where I imagine I will find my creativity again and hopefully regain my peace.   

Highly medicated

Speaking of medications, I get my second  Covid shot in a few weeks. I’m excited. I’m also a bit flabbergasted by those who still think the vaccine is going to make them sterile, or it’s deep state government trying to change their DNA, or it’s the mark of the beast.  These are most likely the same folks who are taking 2-3 different pharmaceuticals already.

I say this confidently since nearly 70% of American’s take at least one prescription drug, and more than half take two, according to the Mayo Clinic.  Things like statins, anti-depressants, and immunosuppressants, are the most common. These are also the same drug manufacturers who are making the Covid vaccine.   Am I the only one who sees the irony in this?

Why then are American’s so suddenly concerned about what they put in their bodies?   Between the food they eat and their lifestyle medications, it’s the Covid vaccine that’s got everyone all up in arms?  On one hand, it’s strange to me, but on the other hand, it’s not surprising.   I remind myself that I live in a country that spends more money on healthcare than anyone else in the world.  Yet, we are also the sickest of all of the industrialized nations.  

I get it, a significant concern for many is the limited amount of testing and safety trials. While this is understandable, did you know that for a major pharmaceutical company to get drug approval, they only need to have two trials that show the drug is effective and safe? So, a drug company could have run 100 trials against the placebo, and even if 98 trials indicated they were not effective but at least two of them showed they were effective, they could move on to the next phase of getting them out to the public. Two is all they need.  

Science Matters

My good friend Dan is a biochemist and QA Manager at Pfizer.  He is also one of the scientists who worked tirelessly to help create the vaccine against Covid-19.   In the human trials at Pfizer, the vaccine was compared to the placebo in 43,448 people.  During the study, 170 participants developed Covid.  When the blind study was revealed, 162 of the patients were in the placebo group. In other words, they did not get the vaccine.  Of the ten most severe cases, 9 out of 10 were also the placebo group. Moderna’s results were very similar.  There were 185 cases, and all but 11 were in the placebo group.  But of Moderna’s most severe cases, 30 out of 30 were in the placebo.  They both show 90% effectiveness.   

Aside from the vaccine, the best cure for covid might just be education.  My daughter and I took a walk behind our house the other day.  We live in the woods, and there is an old cemetery about ¼ mile out of our backdoor.  When I say old, it’s between 150-220 years old.  She was fascinated by how young people were when they died back then. We counted only a handful of people who were over the age of 70.  We talked about the kinds of things people died from, including smallpox, tuberculosis, typhoid, mumps, measles, rubella.  

You get my point.  Vaccines have helped us more than they’ve hurt us.   Science matters, and it’s essential to our survival.  Social media can help speak the truth, but it’s also the new National Enquirer in many ways.  And it should not and cannot be one’s only source of information.  

Conspiracy theories

When 11 percent or about 39.6 million American’s believe the government is mandating a switch to compact fluorescent light bulbs because the light bulbs make people obedient and easy to control, we have a problem on our hands.  Disinformation and conspiracy theories have become a cultural pandemic. And experts see this spread of disinformation as a public health emergency that’s threatening democracy, increasing the risk of further violence, and straining family relationships.  

This misinformation includes those who believe that the vaccine has a tracking device, or a chip, implanted in it.  Some of these people are Christian right devotees for whom politics has become their new religion. The idea that the chips will allow the government and corporations to surveil people who get the vaccine is complete unproven nonsense. Also, Microsoft founder Bill Gates and cell towers using 5G technology are also allegedly involved.  Apparently, there’s a video on the internet that Gates made about COVID-19 vaccines and it has convinced some they can change DNA, the molecule that contains a person’s genetic code.

How far are we willing to allow these people to take us?  Certain estimates are that only 47% of people in the US are willing to get vaccinated.  That is not enough for us to obtain herd immunity and finally move past this.   When ignorance and fear take the place of logic and science, I fear we are doomed.   

Robert Kennedy Jr., the son of Robert Kennedy, FINALLY got banned from social media for promoting his unproven claims about vaccines. “Over the years, Kennedy’s misguided idée fixe has snowballed and gained impressive momentum. “He has propagated numerous falsehoods about the COVID-19 pandemic. 

He has been a mainstay at the AutismOne conference, which attracts fake experts convinced that vaccines cause autism. In his last appearance as keynote speaker, he incited attendees to evangelize for the anti-vaccination movement, concluding that he would see them “on the barricades.” Kennedy is anti-science, and not just anti-vaccine; by many recent accounts, he is one of the princes of the anti-vaccination movement, if not its king.”

Let the past be our guide…

So how do we untangle the truth?  It turns out the best way to fight a conspiracy theory isn’t with facts.  If you’re trying to debunk them on Facebook, you’re likely wasting your time, said Geoff Dancy, associate professor of political science at Tulane University School of Liberal Arts. “Debunking means saying, ‘Hey, look, there’s this fact that your theory can’t explain. So you shouldn’t believe it anymore, right?’ Why doesn’t that work?

Well, conspiracy theorists are remarkably resilient to that kind of a thing,” Dancy said. “To change a conspiracy theorist’s ideas or susceptibility to the actual truth, you have to change the way that you interact with them.” Seeking the truth together, developing trust, and encouraging people to read information from various credible sources can be helpful.  

Many people with lower levels of education tend to be drawn to conspiracy theories. And we don’t argue that’s because people are not intelligent. It’s simply that they haven’t been allowed to have or haven’t been given access to the tools to enable them to differentiate between sound sources and wrong sources or credible sources and non-credible sources. So, they’re looking for that knowledge and certainty but not necessarily looking in the right places.  The truth is, we don’t need to look anywhere else but in the past.

Before vaccines, the average lifespan at the time was around 35 years. Over the last 200 years, U.S. life expectancy has more than doubled to almost 80 years (78.8 in 2015), with vast improvements in health and quality of life.  Yes, some people will have side effects, and in comparison to the enormous number of lives that are saved because of them, it is worth it.   

Unfortunately, measles is now resurgent in the United States and in many other countries. We cannot let historical amnesia or misinformation be why we end up with a resurgence of diseases like polio, diphtheria, and measles.  And we cannot let Covid-19 be what kills us.  

Almond Chèvre Tortellini with Citrus Beurre Blanc

Almond Chèvre Tortellini with Citrus Beurre Blanc

I am a big pasta girl! But like most people, I would imagine, I tend stick to traditional recipes like spaghetti, fettuccini, and lasagna. Mostly because buying a stuffed pasta like tortellini isn’t easy when you’re a vegan. So what is a girl to do? Make a fantastic version of goat cheese, add some dried herbs, stuff wonton wrappers with fantastic cheese, and BOOM! Homemade tortellini!

I love this recipe…and admittedly, a lot is going on! But no worries, you can make much of the recipe in advance, aka the vegan goat cheese and the tortellini. In French, beurre means butter, and blanc means white. So, this is a classic “white” sauce made with butter!

Beurre blanc can sometimes be viewed as tricky to make. Because without the addition of egg yolk to stabilize the sauce, it is prone to split. The acid in the citrus sauce can ‘break’ if heated too hot, or too many times, or not whisked while heating. The key is to ensure that the butter is chilled and added slowly. And also, be sure to turn DOWN heat to med/low when adding the butter so that you don’t end up with Beurre Marron! Good things come to those who wait.

As a matter of practice, I like to make my sauces an hour before use. I’m not too fond of surprises, and if for some reason the sauce doesn’t turn out, I still have time to make a new one. Yes, after almost 25 years, it does still happen. If needed, it can easily be reheated over low heat.

Freezing the tortellini: If not cooking the tortellini immediately, freeze them on a sheet pan and transfer them to a freezer-safe container once solid. Tortellini will keep for about three months. Cook directly from the freezer, but increase the cooking time by a minute or two.

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Almond Chèvre Tortellini with Citrus Beurre Blanc


  • Author:
    Stephanie Bosch


Ingredients


Scale

Tortellini:

  • 1 cup of Almond Chèvre
  • 2 tablespoons Herbs de Provence
  • 2 tablespoons vegan parmesan
  • 1 teaspoon fennel pollen (optional)
  • 1/2 teaspoon each salt & pepper
  • 1 (12 oz) package of wonton wrappers
  • 2 tablespoons roughly chopped fennel fronds
  • 1 teaspoon finely grated orange peel

Citrus Beurre Blanc:

  • 1 tablespoon butter
  • ¼ cup finely chopped shallots
  • Juice of 2 limes (about 1 tablespoon)
  • Juice of one medium size orange (about 1 tablespoon)
  • 3 tablespoons dry white wine
  • cup vegan heavy cream
  • Salt to taste, if desired
  • 8 tablespoons butter, cut into 12 pieces


Instructions

Tortellini:

  1. Add almond cheese to a medium-size bowl. Add Herbs de Provence, parmesan cheese, fennel pollen, if using, and salt and pepper. Mix well. 
  2. Dust a clean surface with cornmeal. Lay wonton wrapper flat and add 1 rounded teaspoon to the center of the wrapper. 
  3. Lightly brush the edges of the wonton wrapper with water (I keep a small bowl of water nearby). Fold wonton into a triangle. Turn triangle, so the long edge is facing you. Gently press the filling flat and fold wonton 3/4 of the way upward, toward its tip. Flatten slightly. Brush each side of the flap with water. Placing your finger in the center of the fold, carefully fold each side over your finger. Lightly pinch closed.  Continue until all cheese has been used. 
  4. Add tortellini to a parchment-lined baking sheet. 
  5. In a dutch oven, bring salted (about 1 tsp) water to a boil.  
  6. Drop tortellini into boiling water. Remove from water when tortellini begin to float.

Citrus Beurre Blanc:

 

  1. Heat one tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the citrus and wine. Cook until the liquid is almost totally reduced.
  2. Add the heavy cream and salt and bring to a boil. Reduce the heat to low and slowly add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
  3. When sauce is done, add tortellini and stir until warmed through.  
  4. Serve in a shallow bowl, and top with fennel fronds and orange peel. 
  5. Squeeze a bit of fresh lemon juice over pasta, and serve warm.



Almond Chèvre

Almond Chèvre

This is THE best recipe for creating a rich vegan-style goat cheese! It’s tangy like goat cheese, creamy, and a bit crumbly like a Boursin, and You can slice it, diced, crumbled, even baked! It is also the rock star of my vegan cheese board! Made with coconut milk and almonds, this cheese can be ready to eat in as little as an hour. Quick note, be sure to buy “refined” coconut oil. If you use extra virgin or unrefined coconut oil, your cheese will taste like coconut.

Since it’s a cultured cheese, the longer it sits at room temperature, the tangier it will be. The sweet spot seems to be about 48 hours! I added one probiotic capsule to culture it. But if you like it tangier, you can add the contents of an additional probiotic capsule!

I found many recipes that use macadamia nuts or cashews, both of which are very expensive. For this recipe, I opted for blanched, slivered almonds. They’re inexpensive, and yet they have the mild flavor and similar fat content of the other two nuts. Fat is important for making cheese!

This cheese makes a great filling for ravioli or tortellini! It also makes a mean bruschetta! If you make this, please tag me and let me know how you like it!

Continue reading “Almond Chèvre”

Cilantro Lime Rice

Cilantro Lime Rice

I love this rice dish! It’s super simple to make and goes with just about everything! My daughter loves the cilantro rice at Qdoba, so I decided to make a homemade version just for her! I prefer brown basmati for general use, but for this dish, I opted for white basmati. With a high protein content and very low GI ranking, brown basmati rice can be a healthy option if you use grains. I have not tried this with cauliflower rice, but I would imagine it would be an easy swap!

I like to toast my rice before boiling it. Toasting grains before cooking can enhance the nutty depth of the grains, lending an extra layer of flavor to a final dish! This dish pairs well with my BBQ Tofu Bowl!

Enjoy!

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Cilantro Lime Rice


  • Author:
    Stephanie Bosch


Description

Easy rice dish packed with flavor! 


Ingredients

  • 3 tsp extra virgin olive oil

  • 1 1/2 cups basmati long grain white rice

  •  2 1/4 cups water

  •  1 clove garlic, minced

  •  1 tsp salt

  •  1 tsp lime zest

  • 3 Tbsp lime juice

  • 1 cup lightly packed cilantro, leaves and stems, finely chopped

  •  Pinch red pepper flakes (optional)


Instructions

  1. Warm a medium size saucepan over medium-high heat.  When warm add oil.  
  2. When oil begins to shimmer, add uncooked rice and stir well.  Stir occasionally until the rice has started to brown— About 2 minutes. 
  3. Add the garlic and cook for one minute more.  
  4. Add water, salt and lime zest.  Bring to a boil.  When boiling, cover pan and reduce to low heat.  
  5. Simmer for 13-15 minutes (check your rice package instructions).   Remove from heat and let sit undisturbed for 5 minutes.  Fluff rice with a fork.
  6. Transfer to a serving bowl.  Stir in lime juice and toss with cilantro and add red pepper flakes, if using.  


Montreal Seasoning

Montreal Seasoning

I love this seasoning! It’s bold and adds a nice “Steak” flavor to any plant-based meat! I use it in my BBQ Tofu Bowl, on soy curls, and my seitan steaks when I make vegan cheesesteaks!

Enjoy!

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Montreal Seasoning


  • Author:
    Stephanie Bosch


Ingredients


Scale

  • 2 tablespoons black pepper
  • 2 tablespoons sweet paprika 
  • 2 tablespoons sea salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon cayenne pepper (use less or omit if preferred)
  • 1 tablespoon ground coriander
  • 1 tablespoon dill seeds (ground)

 


Instructions

  1. Combine all ingredients in a small bowl and mix well.  
  2. Store in an air-tight container for up to one year. 
  3. Use on any food of choice and enjoy! 



Cacio E Pepe with Roasted Tomatoes and Fennel Pollen

Cacio E Pepe with Roasted Tomatoes and Fennel Pollen

Cacio E Pepe translates into cheese and pepper, my two girls’ favorite pasta on earth. It’s like fancy mac-n-cheese. The pure simplicity of this recipe makes it almost sinful to change, so I didn’t change much. I added red pepper flakes instead of the traditional black pepper and used vegan cheeses. I liked the addition of the roasted tomatoes a lot. They are like little cherry bombs that explode in your mouth!

The kicker for me was the fennel pollen. I have recently discovered this culinary rock star and plan to use it wisely since it is a little expensive, but the good news is that it goes a long way.

The key to this simple pasta is using just enough pasta water to cook the pasta noodles. Too much water and you will lose all of your starch; not enough water and you will have to add a little hot water to make the sauce.

When the pasta is al dente, you will drain and save the pasta water, ensuring you have about 2 1/2 cups. This water is what we will use to make the sauce. Add a little butter to the pan, add your pepper flakes, and sauté for 1-2 minutes. Then add the pasta water to the butter/pepper mix and the pasta and cheese. Stir until the cheese, add pasta to the pan, and Boom! Dinner is served!

I used bucatini because I love its thickness, but you can use any pasta you want.

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Cacio E Pepe with Roasted Tomatoes and Fennel Pollen


  • Author:
    Stephanie Bosch


Description

This super simple pasta gets a little zing with some fennel pollen!  If you’ve never had it you will love it.  Be warned it’s kind of expensive, but a little goes a long way! 


Ingredients


Scale

  • 14 oz. pasta such as bucatini or spaghetti (*see note)
  • 10 oz. pack sangria tomatoes (or, any 10 oz pack of cherry/grape tomatoes)
  • 3 Tbsp. unsalted vegan butter, cubed, divided
  • 1 tsp. freshly cracked black pepper
  • ¾ cup finely grated vegan Parmesan
  •  cup vegan Romano
  • Fennel Pollen (fennel seeds, anise seeds, or dill seeds work, too)


Instructions

  1. Pre-heat oven to 425° F and prep a baking sheet with parchment paper.  
  2. Lightly spray tomatoes with avocado oil or other spray oil and dust with fennel pollen and black pepper.
  3. Roast tomatoes for 20-25 minutes, or until tomatoes are soft and fragrant. 
  4. Meanwhile, while tomatoes are roasting, boil 5 1/2 cups of salted water (about 1 1/2 tsp of salt) for your pasta. 
  5. Add pasta and stir occasionally. Cook until al dente, about 7-8 minutes.
  6. Remove from heat and drain pasta, reserving 2 1/2 cups of water. Set pasta aside. (**See note)
  7. In the same pan, over medium heat, add butter and red pepper flakes. Saute for 1-2 minutes until foaming and pepper flakes are fragrant. (Be warned the pepper can fill the air and your nose!) 
  8. Add pasta water and stir. Simmer until sauce has reduced somewhat, about 5 minutes. 
  9. Reduce heat to low and add pasta and cheeses. Stir to combine and add hot water if the sauce becomes too thick. Cook until the pasta has heated through.
  10. Plate the pasta and top with roasted tomatoes. 
  11. Add additional cheese, pepper, and fennel pollen, to garnish and to taste.
  12. Serve warm. 


Notes

  • *If using gluten free pasta cook 3/4 of the way or it will fall apart.  I use about 1 1/2 teaspoons of salt to my water. Rinse pasta well when done cooking.  
  • **If you do not have 2 1/2 cups of reserved water after cooking pasta just add hot tap water.


Vegan Romano Cheese

Vegan Romano Cheese

This recipe is an excellent substitution for Romano cheese. And it’s cheaper than buying some of the pre-made vegan cheeses in the store. Not that I’m opposed to those cheeses. Some of them are great! It’s hard to find the ones I prefer locally, so I buy a favorite vegan parmesan through Thrive Market.

It can be stored in an air-tight container for up to 6 months in the refrigerator, too! The texture of this “cheese” is a lot like a grated romano cheese, and we always keep a jar of it on hand! It works well as a topping on pasta, popcorn, and salads. You name it. I love it on top of my potatoes au gratin and use it in my Cacio E Pepe.

Enjoy!

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Vegan Romano Cheese


  • Author:
    Stephanie Bosch


Ingredients


Scale

  • 3/4 Cup Organic Raw Cashews
  • 3 Tbsp Organic Almond Meal
  • 2 Tbsp Nutritional Yeast
  • 1/2 tsp Organic garlic
  • 1/4 Tsp Organic Dehydrated Onion
  • 1/2 tsp Sea Salt


Instructions

Add all ingredients to a food processor and pulse ingredients into a fine meal texture.  Store in an air-tight container for up to four months in the pantry, or six months in the refrigerator. 



Enchiladas Rancheras

Enchiladas Rancheras

If you’ve been around me for a while, you know that I love Mexican food. It is hands down my greatest joy and my greatest weakness. We were in Colorado on vacation a few years ago, and we had Mexican food 9 out of 11 days! These enchiladas are an homage to my grandma, whose enchiladas were (next to her biscuits and gravy) my most favorite meal. 

Grandma’s enchiladas were pretty basic—ground beef, diced onion, and tomato sauce with cheese. They were simple but divine. These are a little bit more complex but equally delicious. These are a staple in our house and one of my daughter’s favorite foods! I like to dice a little extra sweet onion and use it as a garnish and avocado, sour cream, and salsa. I’m getting hungry just thinking about them. 

You can use a store-bought enchilada sauce if you’re in a hurry or don’t want to make it. But I have to warn you it will not be as good! I like to double it and then refrigerate the remainder. It’s good on tofu eggs, burritos, tacos, nachos, and of course, these enchiladas! I like the addition of the Impossible Meat because it reminds me of my Grandma’s recipe. You can easily skip it if you are avoiding plant-based meats. I would, however, add another can of beans. These enchiladas also freeze well. Just assemble them and then freeze. Enjoy! 

If you make them, please tag me on Instagram and let me know how you like them!

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Enchiladas Rancheras


  • Author:
    Stephanie Bosch

  • Prep Time:
    20

  • Cook Time:
    25

  • Total Time:
    45 minutes

  • Yield:
    1216 1x

  • Diet:
    Vegan


Ingredients


Scale

Enchilada Filling:

  • 1 medium sweet onion, diced
  • 1 medium jalapeño pepper, seeded and chopped
  • 3 cloves garlic, minced 
  • 1 package plant-based meat (optional) **See note
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (4 oz) can diced tomatoes with green chilies
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt & pepper, each
  • 16 corn tortillas, or 10 whole wheat tortillas 
  • Vegan Cheese Shredded *See Notes

Ranchero Sauce:

  • 3 tablespoons flour (I used brown rice flour for a GF sauce)
  • 16 oz vegetable broth
  • 1 (6oz) can tomato paste 
  • 3 Tbsp cilantro, finely chopped
  • 3 Tbsp chili powder
  • 1 Tbsp cumin 
  • 1 teaspoon garlic powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • pinch of cinnamon
  • 1 lime juiced

Toppings:

  • Daiya Cheddar Cheese block, grated
  • Diced Avocado
  • Salsa
  • Vegan Sour Cream
  • Minced Cilantro


Instructions

Preheat oven to 350° F. 

Ranchero Sauce:

  1. In a small bowl, mix flour, chili powder, cumin, garlic powder, smoked paprika, oregano, salt & pepper, and cinnamon.
  2. In a medium saucepan over medium heat, bring 1/2 cup vegetable stock to a boil. Slowly, add dry spice and constantly whisk until the mixture is smooth and fragrant for about one minute. Add tomato paste and stir well until combined. Slowly add broth and whisk until smooth. Add lime juice and cilantro. Stir to combine. Remove from heat and set aside. 

Enchilada Filling:

  1. Warm a large skillet over medium heat. When warm, add onion and sauté until translucent—about 7 minutes. (If the onions begin to stick, add 2 tablespoons of water and stir).
  2. Add garlic and jalapeño and cook until fragrant, 1-2 minutes. 
  3. Add plant-based meat if using: Cook for about 5 minutes or until lightly browned. 
  4. Add black beans and stir well to incorporate. 
  5. Add canned tomatoes, spices, and add 1/2 cup of enchilada sauce. Stir well and cook for 2-3 minutes. Remove from heat. 

Assembly:

  1. Wrap tortillas in a wet cloth or paper towel. Put on a microwave-safe plate and warm in the microwave for one minute. Keep tortillas wrapped while assembling. 
  2. Add ranchero sauce to a pie pan or other deep bottomed plate. 
  3. Add one cup of ranchero sauce to the bottom of a 9 x 12 pan, coating the pan evenly. 
  4. Remove one tortilla and dip it in the ranchero sauce. Place tortilla in 9 x 12 pan.
  5. Add about 1/4-1/3 cup of filling (depending on your shells’ size, you may want to add more or less). 
  6. Add 2 tablespoons of Daiya cheese. 
  7. Carefully roll the tortilla and place seam side down. 
  8. Repeat with remaining tortillas if you run out of space using another pan. I fit 8 to a pan (6 side by side and then two end to end at the bottom of the pan). I used a smaller 8×8 pan to fit the rest. I covered them with wrap and froze them for later. 
  9. When you have finished assembling the enchiladas, pour the rest of the ranchero sauce over them and sprinkle with shredded cheese. 
  10. Cover with foil and bake for 25 minutes. 
  11. Carefully remove foil. Turn oven to broil and cook for 2 minutes or until cheese is bubbling. DO NOT WALK AWAY! 
  12. Remove from oven and serve with avocado, salsa, cilantro, and sour cream! 
  13. Enjoy! 


Notes

*I like Daiya block style cheddar and grate it myself.  I NEVER use pre-shredded vegan cheese because they add an anti-caking ingredient that simply ruins the taste of the cheese. 

**I used Impossible Meat because it has a great texture and flavor.  You can also use Gardein beef crumbles, or Hungry Planet beef.  You can also skip the meat if you’re not a fan of meat substitutes, but you may want to add an additional can of beans. I would add a can of pinto beans with my black beans for variety. 

These freeze well.  When I know I’m going to use them I remove them from the freezer and refrigerate overnight.  Always be careful putting a frozen, or super cold glass pan in the oven.  They can break. 

Keywords: Black Bean Enchilada, Vegan Enchiladas


Fish and Chips with Minty Mushy Peas

Fish and Chips with Minty Mushy Peas

It’s nice to be back in the kitchen! I’ve been super busy the last couple of weeks and am excited to work on a few new recipes. Before I became a vegan, one of my favorite things to eat was fish at the local VFW hall on Fridays during the Lenten season. Though I’m not a Catholic, there are a few of their traditions that I really enjoyed! I tried using hearts of palm and other substitutes for fish. However, using banana blossoms has proved to be hands-down the best option! I like adding some ground seaweed to the beer batter, which gives it a nice fishy flavor. I also love the minty mushy peas as a side! And last, we cannot forget the chips! Large russet potatoes cut into thick batons and lightly fried make this girl happy! 😋

The Banana blossom, also known as a “banana heart,” is a fleshy, purple-skinned flower shaped like a tear that grows at the end of a banana fruit cluster. They are very flakey, making them a perfect substitute for fish. The family to which the banana belongs is called Musaceae, as banana blossom represents a valuable source of potassium, vitamin A, vitamin C, vitamin E, minerals, fatty acid content, flavonoids, saponin, essential and essential and non-essential amino acid, tannins, glycoside, and steroid. Banana flower is also a good antioxidant source.

A little bit of prep needs to be done ahead of time. So be sure to read through the whole recipe first. You can make the peas and tartar sauce as early as a day ahead. This is a perfect meat-free meal that even your fish-eating friends will love! Enjoy!

**UPDATE:  For whatever reason, WordPress does not allow me to go back and edit recipes.  The pea recipe was written for two cups of frozen peas. 

 

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Fish and Chips with Minty Mushy Peas


  • Author:
    Stephanie Bosch


Description

There is some prep for this recipe.  You will want to rinse the banana blossoms and get them in the freezer while you make the other ingredients.  Make the peas and tartar sauce first. And then make potatoes and the fish last.  


Ingredients


Scale

Peas:

  • 1 Tbsp unsalted butter
  • Zest of 1 lemon
  • 1/4 cup fresh mint leaves, minced
  • Salt, to taste
  • Black pepper, to taste

Fish:

  • 2 (18 oz) cans banana blossoms, drained and rinsed
  • 2 cups all-purpose flour
  • 1 cup rice flour (used as pre-coat; can use regular flour if needed)
  • 1 teaspoon kelp powder
  • 1 teaspoon baking soda
  • 3/4 cup beer (I used an IPA)
  • 3/4 cup seltzer or sparkling water
  • 1 teaspoon lemon juice
  • Kosher salt and freshly ground pepper
  • Malt vinegar, for serving

Potatoes:

  • 4 russet potatoes, sliced each into 8 wedges
  • 1/4 cup olive oil
  • 3 teaspoons garlic powder)
  • 2 teaspoon onion powder
  • 2 teaspoons salt, (adjust to your tastes)
  • 1/2 teaspoon black cracked pepper
  • 2 tablespoons fresh chopped parsley (garnish)

Vegan Tartar Sauce:

  • ¼ cup (58 g) vegan mayo
  • 1 tbsp (10 g) minced cornichons (small pickles)
  • 2 tsp (20 g) caper, roughly chopped
  • 1 tsp (5 ml) white vinegar
  • ½ tsp dijon
  • 1 tsp (2 g) fresh dill, chopped
  • Pinch salt and pepper


Instructions

Tartar Sauce:

Mix all ingredients  in a small bowl and refrigerate immediately. 

Peas:

  1. Bring 6 cups of generously salted water to a boil in a medium saucepan. Add the frozen peas and mint and cook for 4 minutes—Reserve 3 tablespoons of the hot cooking water. Drain the peas and mint and return to the pan. Immediately add butter, lemon zest, and cooking water—season with salt and pepper. Roughly mash the peas with a potato masher or food processor. Cover and set aside. You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve. (I like to save about 1/4 cup of whole peas to add to puree). 

Potatoes:

  1. Preheat oven to 400°. Wash the potatoes (I did not peel mine) with cold water to remove some of the surface dirt and dry well. Slice potatoes in half lengthwise, slice each half in half again and then slice each half in half again. You should have a total of 8 slices per potato. Blanch the potatoes in hot (not boiling) water for 10-12 minutes to release their starches. You can skip this step, but your potatoes will not be as crisp.  
  2. Drain potatoes, shaking well to remove excess water. Lightly pat them dry and add potatoes to a medium-size bowl. Add olive oil and toss well. Combine spices in a small bowl and sprinkle over potatoes. Toss well to coat. Place potatoes cut side down on a parchment-lined baking sheet or in an *air fryer. (Depending on the size of your pan, you may have to use two baking sheets. If so, rotate pans when you pull them to flip the potatoes at the halfway baking point, about 30 minutes)
  3. Bake for 30 minutes. Remove from oven and, using a spatula, carefully flip the potatoes. Rotate pans if you used more than one. 
  4. Return to oven and bake for an additional 25-30 minutes. (You can reduce the oven to 200° and keep potatoes warm while fillets cook). 
  5. Sprinkle with parsley and serve hot. 

Fish:

  1. Heat oil in a dutch oven or wok to 345° F. Turn oven down to 200° F. Whisk together flour, baking soda, kelp powder, and 1 teaspoon salt. Pour in the beer, sparkling water, and lemon juice and mix just until combined (do not over-mix). Keep the batter refrigerated until ready to use. 
  2. Drain the banana blossoms, then shape them into filets. Wrap the blossoms in clean kitchen towels and squeeze out all of the brine.
  3. Cover and place in the freezer for 1 hour.
  4. Remove from the freezer and sprinkle the blossoms with salt and pepper. Coat the blossoms in rice flour and then dip into the batter to completely coat. Carefully swish the blossoms partway into the oil for a few seconds before completely releasing. Once the coating starts to set on the first fillet, you can add another battered fillet into the oil. Fry until the blossom is puffed, golden brown, and cooked through, 5 minutes for thin fillets or 7 minutes for thick fillets, and then transfer to a paper towel-lined plate. Cook the remaining fillets and sprinkle with salt. 
  5. To serve, reheat the mushy peas if necessary. Serve the fish with chips, mushy peas, and malt vinegar on the side.


Notes

*If using air fryer bake at 390°F for 12-15 minutes.  You will have to do this in batches so whey they’ve cooked you will need to place them in a low (200°F oven) to keep warm.  


Asada Mushroom Tacos

Asada Mushroom Tacos

I have an obsession with tacos, and my love for them is deep. Before I became a vegan, my absolute favorite taco was a simple Carne Asada taco with cilantro and white onion. A traditional Asada is made with flank steak. But alas, with those meat-eating days behind me, I’ve searched long and hard for a reasonable substitute. Enter the mighty portobello mushroom.

Mushrooms work great in this Asada because they love to soak up the flavor of a marinade. And flavor they shall have! My first version of this recipe used a whole chipotle pepper that I minced and added to the marinade. As a girl who likes her food spicy, I have to say the heat overshadows the mushrooms’ delicious umami flavor. So I cut back on the heat and kept it simple. This recipe goes down as one of my all-time favorite taco recipes using fresh cilantro leaves, freshly squeezed orange and lime juice, cumin, and chili powder.

If you don’t like cilantro, no worries, you can use epazote, another aromatic herb with notes of oregano, anise, citrus, and mint. You can find it at most Hispanic grocery stores or, of course, on Amazon! You can use a steak portobello mushrooms or I just used some sliced Cremini mushrooms that I already had. I will make these again when the weather warms up and throw some marinated portobellos on the grill! Enjoy!

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Asada Mushroom Tacos


  • Author:
    Stephanie Bosch

  • Prep Time:
    30

  • Cook Time:
    30

  • Total Time:
    1 hour

  • Yield:
    4 Tacos 1x


Description

Yummy Mushroom Asada tacos!   I used a pineapple jalapeño salsa as a topper and it was divine! 


Ingredients


Scale

  • 16 oz sliced portobello mushroom caps, or cremini mushrooms, stemmed and cleaned
  • 1/2 cup chopped fresh cilantro leaves, or epazote
  • 1/3 cup olive oil
  • 1/4 cup Tamari, or liquid aminos
  • Juice of 1 orange
  • Juice of 1 lime
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • Kosher salt and freshly ground black pepper, to taste


Instructions

Marinade:

  • Whisk cilantro, orange juice, lime juice, aminos, olive oil, garlic, chili powder, cumin, oregano, salt, and pepper in a large bowl or shallow dish to combine.
  • Add the mushrooms and gently toss until they’re fully coated. Marinate in the refrigerator for at least 30 minutes to an hour. (These can be made up to 24 hours ahead). Give the mushrooms a good toss every 10 to 15 minutes.
  • With a slotted spoon, remove mushrooms and reserve 1 cup of the marinade.
  • Heat a cast-iron or other large non-stick skillet over medium-high heat. When the pan is heated, add olive oil. Once the oil is shimmering, place the mushrooms in an even layer and cook, making sure not to touch them until most of the moisture has cooked out of them, about 10 minutes.
  • While the mushrooms are sautéing, warm the tortillas on a comal or other small non-stick skillet on the stovetop. Once tortillas are warmed and slightly browned, cover with a paper towel and place on a baking sheet in a low oven, or use the “warm hold” feature on the microwave. 
  • When most of the moisture has evaporated, add 1/2 cup of the marinade and stir. Continue to cook and repeat with remaining marinade, stirring often for another 5 to 10 minutes. The mushrooms should be caramelized and slightly crisped around the edges.
  • Serve on warm tortillas and top with salsa, cilantro. 



Cuban Black Beans & Rice

Cuban Black Beans & Rice

This dish is a perfect accompaniment to my Ropa Vieja, or it’s an easy meal served by itself! I used canned beans to make it a quick weeknight meal-It can be ready in 25 minutes or less! But if you have the time you can slow cook your beans for an extra layer of flavor.

Black beans are legumes. Also known as turtle beans because of their formidable, shell-like appearance, black beans are, in fact, the edible seeds of the plant. Black beans are rich in carbohydrates, and they are also an excellent source of fiber (both soluble and insoluble). Black beans also do not contain sugar. So depending on how they’re cooked, they can have a low glycemic index. Black beans are also protein powerhouses, with 7 grams of protein in a 1/2 cup serving!

If you want a little heat feel free to add a jalapeño, or your favorite hot sauce! I like to serve this with a long grain white rice. Enjoy!

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Cuban Black Beans & Rice


  • Author:
    Stephanie Bosch


Ingredients


Scale

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 large green bell pepper, cut into 1/2-inch pieces
  • 1 jalapeño, seeded and minced (optional)
  • 4 large garlic cloves, minced
  • 1 tablespoon dried oregano
  • 2 15- to 16-ounce cans black beans, rinsed, drained
  • 3/4 cup vegetable broth 
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon salt
  • Long-grain rice, to serve


Instructions

  1. Heat a heavy large saucepan over medium heat.
  2. When the pan is sufficiently heated, add oil. When oil begins to shimmer, add onion, bell pepper, jalapeño, if using, and oregano and sauté until vegetables start to soften about 5 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds. 
  4. Add 1 cup of beans to the pan. Using the back of a fork, mash beans coarsely.
  5. Add remaining beans, broth, and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally about 15 minutes. 
  6. Season beans to taste with salt and pepper.
  7. Long-grain rice, to serve.



Ropa Vieja

Ropa Vieja

I’ve always been fascinated with Cuba. Perhaps it remains a romantically forbidden destination, or maybe because Hemingway wrote two of my favorite novels there. Or, perhaps it’s the food. Enter the Ropa Vieja.

Considered Cuba’s national dish, its name translates to ‘old clothes,’ and the story goes that a destitute old man once shredded and cooked his clothes because he could not afford food for his family. He prayed over the bubbling concoction, and a miracle occurred, turning the mixture into a tasty, rich meat stew. Generally made with flank steak, this vegan version uses the ever-versatile Jackfruit. For our Ropa Vieja recipe, we’re adding other classic Cuban and Spanish ingredients, such as olives and pimentos.

Ropa Vieja only tastes better the next day as the flavors have more time to meld, so this is a perfect dish to make in large batches for leftovers! I like to serve it over Cuban black beans and cilantro rice. If you can find them, fried plantains called Maduro’s also make an excellent accompaniment!

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Ropa Vieja


  • Author:
    Stephanie Bosch

  • Prep Time:
    20

  • Cook Time:
    1 hour

  • Total Time:
    1 hour 20 minutes

  • Yield:
    6 cups 1x

  • Cuisine:
    Cuban

  • Diet:
    Vegan


Ingredients


Scale

  • 2 cans young green jackfruit, drained and dried
  • 1 “not beef” bouillon cube
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons tomato paste
  • 1 large onion, halved and sliced thin
  • 1 red bell pepper, sliced into 1/4” thin strips
  • 1 1/2 teaspoons kosher salt
  • 4 garlic cloves, thinly sliced
  • 1/2 cup dry wine (I used red wine)
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 28-ounce can whole peeled tomatoes
  • 1 large bay leaf
  • 1/2 cup pimiento-stuffed Spanish olives, halved crosswise
  • 1 teaspoons distilled white vinegar
  • Avocado, sliced in half
  • Chopped cilantro
  • Serve with cilantro white rice, maduros, and Cuban black beans 


Instructions

  1. Place a rack in lower third of oven; preheat to 250°.
  2. Drain jackfruit and dry with a towel.
  3. Mix bouillon cube with 1/2 cup of hot water.
  4. Heat oil in a large heatproof pot over high.
  5. Cook jackfruit, turning occasionally, until browned on all sides, 5–7 minutes.  Add bouillon mixture to pan and scrape and bits of jackfruit stuck to the bottom of a pan. Stir in 2 tablespoons of tomato paste.  Mix well.  Cook for 2-3 minutes.  Transfer to a mixing bowl.
  6. In the same pan add remaining tablespoon of oil and cook onion, bell peppers. Add salt, stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes.
  7. Stir in wine and cook, stirring occasionally, until evaporated.
  8. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute.
  9. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
  10. Add jackfruit back into vegetable mixture with bay leaf.
  11. Cover and transfer to oven. Braise until jackfruit and vegetables are very tender about 30 minutes. Let cool 15 minutes.
  12. Discard bay leaves. Using a potato masher or 2 forks, tear and smash jackfruit into sauce until it’s shredded and incorporated into sauce.
  13. Stir in olives and vinegar.

 

Divide Ropa Vieja among plates. Top with cilantro. Serve with avocado, Maduros, and Cuban black beans and rice, alongside.



Purple Sweet Potato Soup with Roasted Cauliflower and Tarragon

Purple Sweet Potato Soup with Roasted Cauliflower and Tarragon

I have a potato obsession. But my favorite potato is the mighty sweet potato. Unlike a regular potato, a nightshade family member, the sweet potato is a large edible root within the morning glory family. And sweet potatoes come in many colors too!

While potatoes with orange flesh are the richest in beta-carotene. Sweet potatoes with purple flesh are richer in anthocyanins. Beta-carotene and anthocyanins are naturally occurring plant “Phyto” chemicals that give vegetables their bright colors. Phytochemicals are biologically active compounds found in plants and are known to:

  • Aid the function of the immune system.
  • Protect cells and DNA from damage that may lead to cancer.
  • Reduce inflammation.
  • Slow the growth rate of some cancer cells.
  • Help regulate hormones.

Why use a purple potato? Because anthocyanins have the capacity to lower blood pressure, improve visual acuity, reduce cancer cell proliferation, inhibit tumor formation, prevent diabetes, and lower the risk of CVD, which modulates cognitive and motor function.

This pretty warm winter soup was inspired by another anthocyanin…the açaí bowl!. It’s super healthy comes together very quickly. You can easily make this a “no-oil” soup by steaming your vegetables instead of roasting them. 

If you choose to use oil, be sure to keep the temperature well below the oil’s smoke point or the point at which the oil starts to burn (that’s about 410 degrees for extra virgin or unrefined olive oil). Because overheating oil breaks down the nutritional composition of the oil changes the flavor, and releases harmful free radicals. 

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Purple Sweet Potato Soup with Roasted Cauliflower and Tarragon


  • Author:
    Stephanie Bosch


Description

I added a delicious beet puree to this soup, but you can add whatever you want.  Good choices might be pieces of roasted cauliflower, pumpkins seeds, hemp seeds, or soy cream. 


Ingredients


Scale

  • 3 large purple sweet potatoes, peeled and medium diced
  • 1 large head of organic cauliflower, chopped into medium florets
  • 2 large leeks, white part only, thinly sliced
  • 2 cloves garlic, mined
  • 2 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 2 tablespoons fresh tarragon
  • 1 (32 oz) container organic vegetable stock
  • salt and pepper to taste


Instructions

  1. Preheat oven to 400°.
  2. Add chopped potatoes and cauliflower to a mixing bowl and toss with 1 tablespoon of olive oil. 
  3. Add spices to a small bowl and mix well. 
  4. Spread vegetables evenly on a parchment-lined baking sheet. 
  5. Sprinkle the spice mix over vegetables. Place baking sheet in the oven, and roast vegetable for 30 minutes, turning vegetables at the half-way mark. 
  6. When vegetables are done, remove from oven and let cool. 
  7. Warm a dutch oven over medium heat. When the pan is heated, add oil. When oil begins to shimmer, add the leeks and saute until leeks have softened and are slightly brown. 
  8. Add garlic and sauté until fragrant, about 30 seconds to a minute. 
  9. Add cooled vegetables and vegetable stock to a dutch oven, and stir. 
  10. When the soup is warmed, use an immersion blender, or carefully ladle half of the soup mixture into a blender. (If using a high-speed blender, be careful to hold the lid, as the heat can build pressure and the lid can fly off). Continue until all the soup is blended to the consistency you prefer. **I blended the first batch until entirely smooth. For the second batch, I blended it to have some texture and then mixed the two. 
  11. Return to dutch oven and taste for seasoning. 
  12. Serve warm and top with fresh tarragon, roasted cauliflower, hemp seeds, pumpkins seeds (pepita’s), or beet puree. 


Notes

**While blending the soup, I placed the first pureed batch into a large mixing bowl.  


White Bean Chili with Cumin and Green Chilies

White Bean Chili with Cumin and Green Chilies

I love chili on a cold day! This chili was a favorite of ours until we went vegan. I felt so overwhelmed in the beginning that many recipes sat on the proverbial shelf. This recipe was one of them, until now! 

I love soy curls! I had heard about them for several years but never bought any. Then one day, I found myself craving an old favorite, the carne asada taco. After perusing dozens of vegan recipes, I discovered one using soy curls. I bought them and well, the rest they say is history. Since then, I’ve used them in making fajitas, Chili Verdes, and now, in this white bean chili. 

My old recipe used chicken, of course, and white cheese. This new version uses soy curls and my béchamel sauce. I always keep a container of the sauce in my freezer, so that’s what I used. If you want a nut-free version, then soy cream is a great option. I added a bit of chili powder at the end, too, just for a bit of kick!

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White Bean Chili with Cumin and Green Chilies

  • Author: Stephanie Bosch

Ingredients

Scale
  • 1 medium white onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic , finely minced
  • 1 (32 oz) container organic vegetable broth
  • 1 (8 oz) package of Butler’s soy curls (or other favorite brand)
  • 1 (7 oz) can diced green chilies
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 1 cup soy cream or béchamel sauce
  • 1 1/4 cup frozen or fresh corn
  • 3 (15 oz) cans white chili beans*
  • 1 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro, plus more for serving
  • Tortilla chips or strips, vegan sour cream, sliced avocado for serving (optional)

Instructions

  1. In a medium bowl, add soy curls and cover with 32 oz. of vegetable stock. Let sit until soy curls have rehydrated, about 10 minutes. Set aside.
  2. Warm a dutch oven over medium heat. When heated, add oil. When the oil is shimmering, add onion and sauté until onions are translucent, about 7-8 minutes.
  3. When soy curls have rehydrated, use a slotted spoon and remove soy curls from stock (reserving stock). Add soy curls to the pan and sauté until brown (about 7-8 minutes). If the curls begin to stick, add stock 2 tablespoons at a time.
  4. Add garlic, and sauté until fragrant—about 30 seconds.
  5. Add spices and green chilis to the pan. Dry sauté for approximately 1-2 minutes, or until spices are fragrant.
  6. Add remaining vegetable broth and deglaze the pan. (Stir the bottom of the pan and removed all fond)
  7. Add white chili beans and corn. Stir well.
  8. Cook chili until ingredients have warmed. About 15 minutes.
  9. Add soy cream or béchamel sauce and stir until warmed through.
  10. Check for seasoning and serve warm.
  11. Top with vegan sour cream, avocados, and cilantro, diced onions, optional.

Notes

I used white chili beans in a mild sauce.

Chickpea Tartare with Avocado & Tomato

Chickpea Tartare with Avocado & Tomato

When we first became plant-based eaters, we came across a simple recipe for a chickpea salad from the fine folks at Forks Over Knives! It is hands down the best chickpea “tuna” salad recipe I’ve found. I’ve made no modifications to their recipe, but I did make a stack out of it!

Now, I have a set of food rings that I use to stack, but you can use any round container ( a 1/2 or 1-cup dry measuring cup would work great). A quick note, though, if you’re using something with a bottom, you have to assemble your stack backward. So, if you want the tomatoes on top, you have to put them in first. 

For this stack, I small diced tomatoes and red onions (uniformity is key to a pretty stack) and small cubed avocado, tossed in lemon juice, and added salt. I also added cilantro to my tomatoes and topped the stack with radish microgreens. And as always, we double our batches of the salad! It’s so yummy! Enjoy!

Chickpea Tartare with Avocado & Tomato 

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Chickpea “Tuna” Stacks


  • Author:
    Recipe from Minimalist Baker, adapted by Stephanie Bosch


Description

This recipe is made using the Minimalist Baker’s Chickpea Salad!  We always double our batches! 


Ingredients


Scale

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 tablespoons tahini
  • 1 teaspoon Dijon or spicy brown mustard
  • 1 tablespoon maple syrup or agave nectar
  • ¼ cup diced red onion
  • ¼ cup diced celery
  • ¼ cup diced pickle
  • 1 teaspoon capers, drained and loosely chopped
  • Healthy pinch each sea salt and black pepper
  • 1 tablespoon roasted unsalted sunflower seeds (optional)

*Stacks: (see note)

  • 1/2 roma tomato, seeds removed, small dice
  • 2 tablespoons red onion, small diced
  • 1 teaspoon lemon or lime juice, divided in half
  • 1 teaspoon salt, divided in half
  • 1 tablespoon, minced cilantro
  • 1/2 avocado, small diced

 


Instructions

    1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole. For this, I use my food chopper from Pampered Chef. 
    2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to the mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.

    *Stacks: (see note)

    1. In a small bowl, add tomatoes, red onion, 1/2 lemon/lime juice, 1/2 the salt, and cilantro. Mix well.
    2. In another bowl, add avocados, the other 1/2 of the lemon/lime juice, and 1/2 the salt. Mix well. 
    3. If using a food ring, fill ring 1/3 full with avocado, repeat the next two layers using chickpeas, and  tomatoes. Press firmly and remove the ring. Top with microgreens and cilantro. 
    4. If using a round mold with a bottom–trace and cut a piece of parchment or waxed paper to fit inside the mold. Add tomatoes, chickpea salad, and finish with avocados. Press firmly, but not too hard. Carefully use a knife to score the edges of the stack and flip mold. Remove parchment paper. Reassemble any pieces that have fallen away. There may be a few, no worries! Top with microgreens and cilantro. 
    5. Enjoy! 

 

 


Notes

*This is for one stack.

You can freeze what you don’t use, otherwise, l keep it covered in refrigerator for 4-5 days.  


 

Raw Walnut Collard Tacos with Spicy Cashew Queso

Raw Walnut Collard Tacos with Spicy Cashew Queso

I love tacos. I could eat them every day, and in every way you could imagine—cauliflower tacos, jackfruit tacos, portobello tacos, black bean tacos, refried bean tacos…you feelin’ me? But my favorite may be these Raw Walnut Tacos. They are super easy to make and super healthy. They are also great because you probably already have everything you need to make them. If you don’t have walnuts or want to be nut-free, don’t worry. You can also use sunflower seeds. I like to use this taco meat for my Hot Tamale Pie as well!

The cashew queso is also a favorite. It’s a concentrate, so you can take 1/4 cup of the cheese sauce, add 1 cup of water, and voila! Heat it in 30-second increments, and this recipe will make a total of 4 cups of cheese sauce!

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Raw Walnut Collard Tacos with Spicy Cashew Queso


  • Author:
    Stephanie Bosch

  • Prep Time:
    20

  • Total Time:
    20

  • Yield:
    2 cups 1x

  • Diet:
    Vegan


Ingredients


Scale

 

Soak sun-dried tomatoes in warm water for 15 minutes, then drain. 

Taco Meat:

  • 2 cups raw walnuts
  • 1/2 cup dry packed sun-dried tomatoes, soaked, then minced
  • 1 clove garlic, minced
  • 1 tablespoons lemon juice
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon tamari, or liquid aminos

Cashew Queso:

  • 1 1/2 cups raw unsalted cashews
  • 8 oz. water
  • 1 chipotle chili in adobo
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt

Tacos:

  • Collard greens, washed**  (see note)
  • Avocados, quartered lengthwise, pit removed, skins removed, and thinly sliced
  • Tomatoes, small diced
  • Onion, minced
  • Jalapeños, sliced (optional)


Instructions

Taco Meat:

  1. In a food processor, add walnuts, garlic, and spices.  Pulse until walnuts have broken down into small pieces, careful not to over process. 
  2. Add tamari and lemon juice, and soaked sun-dried tomatoes. Pulse until combined.  
  3. Taste for seasoning.  

Cashew Queso:

  1. Add cashews* and all other ingredients to blender and blend on high speed until the nuts are completely broken down, about 2 minutes. 

Tacos:

  1. Wash collard green leaves cut off the large stems at the base. Carefully use a knife to thinly shave the stem at the base.
  2. Layer taco meat on top of collard, add avocados, onions, tomatoes, jalapeños, if using, and cashew queso.  
  3. Give each taco a squeeze of lime juice. 
  4. Enjoy! 
  5.  

 


Notes

*If you do not have a high-speed blender like a Vitamix, be sure to either boil the cashews for about 10 minutes and drain, or soak cashews for at least 6-8 hours, preferably over night. 

**

  •  


Hot Cocoa with Whipped Cream

Hot Cocoa with Whipped Cream

I love cold weather. I love snow. And I love hot cocoa. Since it’s cold and it snowed, the only thing missing was this recipe! There isn’t much to say other than you probably have all the ingredients on hand to make it! I like this brand of cocoa powder and this brand of oat milk. 

You can double or triple the batch and easily warm up for more later! ENJOY!!! You can also add the whipped cream to a piping bag, swirl it over the cocoa and top with cinnamon, or cocoa powder! Also this whipped cream is light and fluffy and stays creamy for days in the fridge or months in the freezer as a vegan cool whip. Just take it out of the freezer and let it warm up for about 10 minutes before using.

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Hot Cocoa with Whipped Cream


  • Author:
    Stephanie Bosch

  • Cook Time:
    5

  • Total Time:
    5

  • Yield:
    2 cups 1x

  • Diet:
    Vegan


Ingredients


Scale

  1. 2 cups plant-based milk
  2. 2 tablespoons cocoa powder
  3. 3 tablespoons vegan sugar
  4. pinch cinnamon
  5. pinch cayenne pepper

 

Whipped cream:

  1. 1/4 cup aquafaba (I used the juice from a can of garbanzo beans)
  2. 2 Tbsp vegan sugar (can also use powdered sugar) 
  3. 1 tsp cream of tartar
  4. pinch of salt
  5. 1/4 tsp vanilla


Instructions

  • In a small sauce pan heat all ingredients on low until warm. Whisk to combine.  Heat until warm. 
  • Put aquafaba in stand mixer and mix on high for 4-5 minutes.
  • Add in cream of tartar and salt, and then and add sugar very slowly.
  • When peaks have formed, add vanilla. Takes about 8-10 minutes.


Notes

This recipe i


Easy Vegan Naan

I love naan! It’s the first thing I think about when I know I’m getting indian food. It’s the Indian equivalent to Mexican chips. Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Western Asia, South Asia, Indonesia, Myanmar and the Caribbean. And if you have a pizza oven you’ll love this recipe!

When you may look at the directions, you may think that it’s not very easy, but trust me, as a girl who is nothing close to being a baker, even I can do it. There are several essential things to note, however. The first is to pay attention to the kind of yeast you’re using. If using active dry yeast and instant (or rapid-rise) yeast, you can use them interchangeably in recipes, but active dry yeast needs to be dissolved in water before using, while you can mix instant yeast right into the dough. Also, instant yeast doesn’t have to be proofed first. 

“Proofed” means sitting in a warm, happy place, allowing the dough to rise. Instant yeast may also be marketed and sold as rapid- or quick-rise yeast. Enzymes and other additives are included to make the dough rise faster. With this yeast, you can skip the dough’s first rise and shape the loaves right after kneading. “Active” describes any dry yeast that needs to be activated before use, hence the warm water. You can use either. I used the active dry because it’s what I have on hand. 

The other thing to note is the pan you use. You can use a regular cast iron pan, or if you’re like me, and make your tortillas, you will want to use a comal. The comal is a Mexican style grill or griddle, and unlike a regular cast iron pan, it is thin. It heats up efficiently and retains the heat, making it a favorable tool for recipes that require high, stable heat. Hence, the perfect pan for naan!

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Easy Vegan Naan


  • Author:
    Stephanie Bosch

  • Prep Time:
    30

  • Cook Time:
    1-2 minutes

  • Total Time:
    11 minute

  • Yield:
    8 pieces 1x

  • Diet:
    Vegan


Ingredients


Scale

  • 1/2 cup warm water or vegan milk (not hot or it will kill the yeast)
  • 1 1/2 teaspoons dry active yeast 
  • 1 teaspoon organic vegan cane sugar
  • 2 1/2 cups unbleached all-purpose flour 
  • 1 teaspoon sea salt
  • 3/4 teaspoon baking powder
  • 3 cloves garlic, minced
  • 1/4 cup plain dairy-free yogurt or coconut cream
  • 2 tablespoons olive oil
  • Cilantro, minced


Instructions

  1. Measure warm water or milk, add yeast and sugar. Stir and set aside until foamy (about 10 minutes.)
  2. Meanwhile, add flour, salt, and baking powder to a large mixing bowl and whisk to combine.
  3. Once the yeast mixture is foaming, add the vegan yogurt or cream and oil, and stir to combine. Add to dry ingredients. I used a wooden spoon to stir – the dough will be sticky.
  4. Turn onto a floured surface (I used my countertop) and knead just enough flour to the dough to form into a loose ball (about 2-3 minutes). Add a bit more flour if too sticky. Alternatively, you can use a stand mixer with a dough hook. 
  5. Place back in mixing bowl and rub with a bit of oil, turn to coat.
  6. Cover with a damp towel or plastic wrap and set in a warm place for at least 2 hours (I put mine in the oven since my oven has a proof feature which sets the range to 100°.) You can also heat your oven to its lowest setting, turn off the heat, and put the bowl in the cooling oven. 
  7. Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into eight even pieces using a knife or pastry cutter. 
  8. Lightly knead each ball until it forms a loose ball and place it on parchment paper. Repeat until each piece of dough is formed into a ball. Cover with a towel and let rest for 10 minutes.
  9. Prep cilantro and/or other fresh herbs such as rosemary or thyme.
  10. When the dough has rested, begin heating a cast-iron pan (I used a comal) over medium heat.
  11. Roll out into an oval or circle with a rolling pin. Carefully flip dough and pat with a bit of water to prevent sticking to the pan. Press the garlic and herbs/cilantro into the dough until it sticks. Then place the wet-side down on the hot pan.
  12. Cook until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is brown. 
  13. Repeat until all naan is cooked. 
  14. Brush each flatbread with vegan butter; top with sesame seeds, minced garlic, or fresh herbs.
  15. Serve immediately.
  16.  



Baked Aloo Gobi with Potatoes

Baked Aloo Gobi with Potatoes

A few years ago, I taught a vegan Indian food class, and it sold out within a few days. Everyone loved the rich, spicy flavors of India, and this dish will not disappoint! You can make it quickly, and it perfect for these cold winter days!

Aloo Gobi is a simple dish made from cauliflower and potatoes originating in the North Indian Punjab region. (“Aloo” is Urdu for potato, while “gobi” means cauliflower).  There are generally two kinds of Aloo Gobi, one made with onions and tomatoes, and one without.   I love both, but this one is my favorite.

I loved using Asafetida in this dish because it makes Indian food taste, well, Indian! You can find it in most Indian or international grocery stores for around $4.00. When used properly, a pinch of asafetida supercharges every other spice in the pan, like salt but in a funkier way (and without any sodium).

This is a quick and easy weeknight meal that can easily be re-heated for lunch the next day! Although it is a stand alone dish, I love it served over curried lentils! I like to serve this dish with my easy garlic Naan, cilantro, and vegan yogurt!

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Baked Aloo Gobi with Potatoes


  • Author:
    Stephanie Bosch


Description

Easy and delicious, this Aloo Gobi makes a perfect weeknight meal!  


Ingredients


Scale

  • 2 medium russet potatoes, cut into 1” cubes
  • 1 medium head of cauliflower, cut into small florets
  • 1 medium onion, very finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seeds, toasted
  • 1 tablespoon ginger, thinly sliced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • ¾ teaspoon garam masala
  • ¾ teaspoon dried fenugreek leaves
  • Pinch of asafetida (optional, but recommended)
  • Pinch of cayenne (adjust according to preference)
  • 1 teaspoon salt, plus more for seasoning finished dish
  • 12 tablespoon fresh lime juice
  • ½ cup chopped cilantro leaves, chopped
  • Unsweetened vegan yogurt


Instructions

  1. Heat 2 tablespoons (or a solid glug) of oil in a large skillet or frying pan over medium-high heat. Add cumin seeds and fry until golden brown and beginning to pop. Reduce to medium heat and stir in onion. Cook until lightly browned. 
  2. Add the garlic and ginger and sauté for 1 minute until fragrant. Add the garam masala, coriander, chili powder, fenugreek leaves, turmeric, and cayenne, and asafetida, and stir to combine.
  3. Add potatoes and cauliflower to pan, and toss to coat.
  4. Spread mixture in a large stoneware or 3” ceramic baking dish.
  5. Bake at 400° F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender. Taste and adjust salt and spices accordingly. Garnish with fresh cilantro, lime juice, and unsweetened vegan yogurt. 
  6. Serve over lentils or rice. 


Notes

*Be sure to dice your vegetables evenly, so they cook evenly. 


Baked Cherry Berry Oatmeal

Baked Cherry Berry Oatmeal

President’s Day weekend, I’m doing a 12.3-mile hike of Taum Sauk Peak in the St. Francois Mountains. It’s a small section of the larger 400 mile Ozark Trail. It’s also the highest peak in the state, coming in at just under 1,800 feet. It’s not the Rockies, but hey, a girl has to start somewhere! Anyway, my go-to pre-hike breakfast is always a hearty bowl of oatmeal. It’s filling and gives me a steady supply of energy, especially on the long hikes. As with most recipes, I always imagine how I can make them better. Hence, the Cherry Berry Baked Oatmeal, hearty enough to eat with a fork, it can be modified in an infinite number of ways. It’s great because I can wrap it in foil and eat it in the car. I like to top it with flaked coconut, a little drizzle of warmed maple syrup, and a dash of cinnamon! 

Many baked oatmeal recipes use eggs, which are used for two things- adding protein and binding all of the ingredients together. Some recipes also use applesauce or mashed banana, which are great for reducing the calories. Unfortunately, they also have reduced binding capacity. For this recipe, I opted to use the often overlooked, great at hiding in the background chia seed! Chia not only adds protein with minimal calories, but they are also an excellent binder. They’re loaded with antioxidants and omega-three fatty-acids! I added baking powder to lift this otherwise dense and sometimes hard to swallow dish! Trust me, my ability to speak has been rendered useless by oatmeal on more than one occasion! Insert wink emoji.

You can make this a year-round treat by adding other seasonal stone fruits, like apricots and plums! You can make it on Sunday and enjoy it for the rest of the week! It’s also a nice change-up for me from my typical fruit and vegetable smoothie. The truth is, subconsciously it’s my desire to make my house smell like cinnamon and baked fruit. Enjoy!

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Baked Cherry Berry Oatmeal


  • Author:
    Stephanie Bosch


Ingredients


Scale

  • 1 cup oat milk (or other plant-based milk)
  • 1 ½ cups warm water
  • 2 tablespoons of chia seeds
  • 2/3 cup firmly packed brown sugar (plus additional 1/3 cup)
  • 1/4 cup virgin coconut oil
  • 1 ripe banana, mashed
  • 3 cups old-fashioned whole oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 cups cherries and mixed berries, fresh or frozen (divided in half)
  • 1/2 cup chopped walnuts or pecans
  • Vegan whipped cream


Instructions

  1. Preheat oven to 350°F (180°C, or gas mark 4). Mix the water and chia seeds in a liquid (glass) measuring cup and set aside.
  2. Place the oats, nuts, and 1 ½ cups of the cherry/berries in a medium mixing bowl.
  3. In a small saucepan, bring 2/3 cup brown sugar, banana, coconut oil, vanilla, and salt to a simmer over medium heat. Cook for 2-3 minutes or until the coconut oil has melted and ingredients are well combined. Remove from heat. Add chia mixture and milk, stir until incorporated.
  4. Add wet ingredients to dry oat mixture and stir until combined. Pour the mixture into a 9-inch round or square baking dish. Bake for 45 minutes, until oats are slightly golden.
  5. When oats are done, remove from oven and let cool, about 20 minutes. The oatmeal should be a little soft when you remove it and will firm up as it cools. 
  6. Meanwhile, while oats are cooling, add the remaining 1 ½ cups cherry/berries and 1/3 cup brown sugar to a medium saucepan. Over medium-low heat, simmer berries and brown sugar with a pinch of sea salt until berries break down and become syrupy, about 7-10 minutes.
  7. Serve hot berries over cooled oats and add additional toppings such as whipped cream, coconut yogurt, coconut flakes, and pecans, if desired. Enjoy! 


Notes

This oatmeal keeps well in the refrigerator for up to 5 days.

This mixture can be stripped down into a no-bake, and made hike-thru friendly by subbing protein powder for milk and using dried fruit.  Also, skip the coconut oil and baking powder.


Carla’s Creamy Asparagus Pea Soup

Carla’s Creamy Asparagus Pea Soup

My friend Carla asked me for this recipe the other day. I had made this soup for a cooking class once, and she loved it! However, the recipe has taken a few twists and turns since the class. Each time I make it, I think to myself, “It’s close, but no cigar.” I finally realized what was missing when I added a small jalapeño to the mix of roasted veggies!

 The soup is delicious, either hot or cold, and can be served as a winter warmer or cold as an early spring delight! Either way, you can’t go wrong. The other best part? It takes less than 30 minutes to make! You can leave the jalapeño if you like a little heat or remove it if you don’t.  Here you go Carla!

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Creamy Asparagus and Pea Soup


  • Author:
    Stephanie Bosch

  • Prep Time:
    5

  • Cook Time:
    20

  • Total Time:
    25 minutes

  • Yield:
    4 Cups 1x

  • Category:
    Soup

  • Diet:
    Vegan


Ingredients


Scale

  • 2 Tbsp olive or avocado oil
  • 12 ounces asparagus (1 large bundle) bottom of stocks, removed
  • 4 cloves garlic , peeled
  • 1 sweet Vidalia onion, peeled and quartered
  • 1 jalapeño, top and seeds removed
  • 10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
  • 10 ounces fresh or frozen peas (2 cups yield ~10 ounces)
  • 1 tsp Salt + 1/2 tsp Pepper
  • 1 cup cashew cream (can also use plant-based milk, just won’t be as creamy)
  • 4 cups vegetable broth (DIY or store-bought)
  • 12 Tbsp nutritional yeast (optional // for a slightly cheesy flavor)
  • 1/2 medium lemon (optional // juiced // for brightness)


    Instructions

    1. Preheat oven to 400°. 
    2. Prepare a parchment-lined baking sheet.
    3. In a medium bowl, add trimmed asparagus, quartered onion, garlic cloves, tarragon, and jalapeño. Toss with avocado oil.
    4. Add all ingredients to the baking sheet. *See Note
    5. Bake for 10 minutes, remove from oven, turn vegetables. Return to oven and bake for an additional 10 minutes. 
    6. When vegetables are done, reserve 8 asparagus tips.  Then and add remaining ingredients to a blender with the peas and half of the vegetable stock. Be sure to hold the blender lid when blending as the heat and pressure can build, and the top will fly off. (It’s happened). When mixed well, add purée to a dutch oven over medium heat. Then add remaining stock, nutritional yeast, salt, pepper, and cashew cream.  Simmer until warmed through.  Finish soup with lemon juice.   Taste for seasonings. 
    7. Serve with croutons and asparagus tips.


    Notes

    *I like to stack my tarragon and garlic pieces on top of the asparagus to keep them from having direct contact with pan.  It helps to prevent them from burning.  


    Nutrition

    • Serving Size: 4 cups
    • Calories: 298


    Kale Quinoa Bowl with Maple Sriracha Tofu

    Kale Quinoa Bowl with Maple Sriracha Tofu

    This bowl is easy and delicious! And as with most bowls, You can make it in a variety of ways. I loved the tofu in this one and made a little extra to nosh on later! This recipe is an adaptation of a New York Times recipe, and the only thing I swapped was the honey for the agave nectar. I know some vegans who still eat honey, but I prefer to leave my bee friends alone! I also cut the oil by 2/3, mixed the sriracha and honey to make a glaze, and then tossed in the tofu.

    This flavor bomb that can be ready in under 20 minutes! Great for a quick and hearty meal! Enjoy!

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    Kale Quinoa Bowl with Maple Sriracha Tofu


    • Author:
      Adapted from the New York Times by Stephanie Bosch


    Ingredients


    Scale

    • ½ cup quinoa, rinsed and drained
    • 2 tablespoons unseasoned rice vinegar
    • 1 ½ tablespoons white miso
    • 1 tablespoon mirin
    • 2 teaspoons toasted sesame oil
    • 2 tablespoons grapeseed oil
    • 1 tablespoon sriracha, plus more for drizzling
    • 1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
    • 1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
    • 1 (14-ounce) package extra-firm tofu, drained and cut into 3/4-inch cubes
    • 2 tablespoons Agave nectar, or maple syrup, for serving


    Instructions

    1. In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
    2. Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
    3. Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
    4. In a nonstick skillet, heat the remaining 2 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil.
    5. In a medium-size bowl, mix 2 tablespoons of agave nectar and 1 tablespoon of sriracha together until combine.   Add tofu and coat well.  
    6. Toss tofu over the kale salad.



    Peanut Butter Banana Dog Treats

    Peanut Butter Banana Dog Treats

    My dog Milo loves his treats! Although he eats pretty much anything and everything, so I guess that’s not saying much! Well, while he may not care what he eats, I do. Have you ever looked at the ingredients on a bag of treats? Yikes! I bought a bag of peanut butter banana treats, thinking they were vegan, and I got home and realized there were things like maltodextrin, gelatin, caramel coloring, and even eggs. Eggs! I never even thought about eggs in a dog treat.

    The good thing is there are only three ingredients. They’re easy to make and will save you a lot of dough (all puns intended)! Seriously a bag of dog treats was $12.99. I made these with ingredients I already had at home! You can make them with either bananas or pumpkin puree. I made both. You could even use apple sauce but would have to adjust your flour a bit. They will keep for up to two weeks in the refrigerator.

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    Peanut Butter Banana Dog Treats


    • Author:
      Stephanie Bosch


    Ingredients


    Scale

    • 2 cups oat flour (you can also grind old fashioned oats into a fine powder)
    • 3/4 cup natural peanut butter
    • 2 ripe bananas (you can also use 1/2 cup pumpkin puree)


    Instructions

    1. Preheat oven to 350°.
    2. Line baking sheet with parchment paper or Silpat. 
    3. Mix ingredients in a bowl until a dough forms. (I used my hands) If the ingredients seem too dry, you can add more peanut butter one tablespoon at a time. If too wet, add more oat flour. 
    4. Cover bowl and refrigerate dough for 30 minutes. 
    5. Remove from refrigerator and roll mixture into 1/2″ thick rectangle. 
    6. Use a cookie cutter and cut dough into shapes. I used these
    7. Bake for 13-15 minutes, or until dough is brown around the edges. 
    8. Remove from oven and let cool completely. They will firm up when they cool. 
    9. Refrigerate and store in an airtight container for up to 2 weeks. 


    Notes

    You can double the recipe and freeze half of the treats.   They will keep in the the freezer for up to 3 months. 


    Peanut Butter Coconut Trail Mix Bars

    Peanut Butter Coconut Trail Mix Bars

    This year I have taken up trail running and long-distance hiking. I’ve been a distance runner for nearly 20 years, but my passion for the pavement has been waning. Recently, however, I ran a challenging half-marathon through the woods, and I’m hooked! I love being amongst the trees, enjoying the challenge of climbing rough terrain, and being completely present while I run or hike. But I am burning through the calories and often find myself losing steam around miles six or seven. Hence, the trail mix bar! It’s a significant energy boost, and these bad boys are DELICIOUS!

    The nice thing about these bars is that you can make them any way you want to. I created MY perfect version, and everyone else loves them too! But feel free to get creative and make them with any nut butter, seed, or grain you choose! My husband loves raisins, but I do not, so I made him a batch of his own. One thing I would recommend keeping in the recipe is the coconut nectar. I chose coconut nectar because it has a low glycemic index and is minimally processed. They obtain the nectar directly from the tree; since it’s not boiled, it doesn’t convert into fructose. It’s also loaded with iron and zinc and contains 17 amino acids and antioxidants!

    I keep them refrigerated, but you don’t need to. Just store them in an airtight container in a cool, dry place, and they should be good for up to a week!

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    Peanut Butter Coconut Trail Mix Bars


    • Author:
      Stephanie Bosch

    • Prep Time:
      20

    • Total Time:
      2-3 hours

    • Yield:
      16 1x

    • Diet:
      Vegan


    Ingredients


    Scale


    Instructions

    1. Line the bottom of a 9×12″ baking dish with parchment paper. Be sure to have some extra hanging over the sides, making it easier to remove from the pan.
    2. In a food processor, add the almonds and cashews. Pulse until lightly chopped, and there are only a few if any large pieces are remaining. This step is essential. If you skip it your bars will not stick together.
    3. Pour mixture into a large bowl and stir in sunflower seeds, oats, flax, puffed cereal, flaked coconut, and chocolate chips. Stir until combined. Set mixture aside.
    4. In a medium sauce pan, or microwave, add peanut butter, coconut oil, and coconut nectar. Melt and stir to combine. Allow mixture to cool for 2-3 minutes and then add to dry nut/oat mixture. Stir well to combine.  
    5. Add peanut butter mix to dry nut/oat mix and stir well to combine. 
    6. Spoon mixture onto prepared pan and use a spatula to smooth. Be sure to press mixture down firmly into the pan. You want it to be very compact. 
    7. Place bars into the refrigerator to chill for at least 2-3 hours, but preferably overnight. 
    8. When ready, cut bars into rectangles. Store in an air-tight container for up to a week at room temperature or two weeks in the refrigerator. 
    9.  


    Notes

    **Can also be frozen.  Layer cut bars in between layers of parchment paper and place in a freezer bag.  Freeze for up to 12 weeks.  Thaw at room temperature.  

    Keywords: Granola bars, vegan bars, trail mix


    Poke Bowl with Compressed Watermelon

    Poke Bowl with Compressed Watermelon

    Years ago, before a Cardinal baseball game, I visited a fantastic restaurant in St. Louis called “Pieces.” They have hundreds of board games and tons of great vegan food options. After perusing their superb vegan menu, I settled on their Midwest Poke Bowl. The taste was so delicious and complex but not complicated! I was blown away by how well the simple combination of flavors came together. Anyway, a few days ago, the Post Dispatch had a Poke bowl on the cover of their “Let’s Eat” section, and it brought back the memory of the delicious bowl I had eaten at Pieces. It seemed like the perfect time to make my own.

    If you don’t know, Poke, pronounced “POH-keh,” is a two-syllable word that means “cut into chunks” in Hawaiian. The compressed watermelon replaces the traditional raw chunks of ahi tuna or octopus and is marinated and compressed in a delicious ginger sesame soy sauce. I used my vacuum sealer to compress the marinade into the watermelon. Why compress it? Because flavor, flavor, flavor is the key to this recipe! Compressing any porous food concentrates its flavor and adds a depth and dimension you wouldn’t get otherwise. If you don’t have a vacuum sealer or sous vide machine, you can use this method for compressing.

    While some recipes use regular rice, I used seasoned sushi rice with wakame or seaweed. I topped the edamame with a Togarashi spice mix of seaweed, orange zest, ginger, sesame seeds, and chili powder. The recipe is finished with sriracha aioli and black sesame seeds. It’s soooo yummy and healthy! One last thing! Make your watermelon and aioli ahead of time, as they need time to sit and get happy!

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    Poke Bowl with Compressed Watermelon


    • Author:
      Stephanie Bosch

    • Prep Time:
      30 minutes

    • Cook Time:
      12 hrs

    • Total Time:
      36 minute

    • Category:
      Bowl

    • Diet:
      Vegan


    Description

    This bowl is so delicious and satisfying.  It’s sure to become a staple in your culinary repertoire!!!  

    ***You will want to make the watermelon ahead of time, either the day before or at least 4-6 hours before use.  

    ****To save time, aioli can and should be made ahead of time.  


    Ingredients


    Scale

    Compressed Watermelon Poke:

    • 2 lbs of seedless watermelon, cut into 1” chunks
    • 1 Tbsp Coconut nectar, (or other vegan sweetener such as agave syrup)
    • 1” cube of fresh ginger, minced
    • 1 whole lemon zested, and 1/2 juiced (should be about 1 Tbsp of juice)
    • 1/4 cup seasoned rice vinegar
    • 1/4 cup liquid aminos (or other soy sauce)
    • 2 Tbsp sesame oil
    • 1 tsp black sesame seeds
    • 1 tsp salt

    Sushi Rice:

    • 2 cups sushi rice
    • water 
    • 1 tbsp wakame, or kombu (this is optional, but definitely builds the flavor profile)
    • 1/3 cup seasoned rice vinegar
    • 2 Tbsp vegan sugar
    • 1 tsp fine grain sea salt

    Sriracha Aioli:

    • 1/2 cup vegan mayonnaise 
    • 12 Tbsp sriracha (depending on heat preference)
    • 1 Tbsp lime juice
    • 1 clove garlic, minced
    • salt to taste

    Bowl:

    • 1 ripe avocado, peeled and sliced lengthwise into 1/8” slices
    • 1 red onion, minced
    • 1 cucumber, thinly sliced lengthwise, (I used a mandolin set a 1/8″)
    • 1 carrot, julienned (or, you can buy carrots pre-shredded)
    • 1 cup red cabbage, shredded
    • 10 oz bag edamame, cooked according to package directions
    • 2 Tbsp Togarashi spice mix for edamame, (or, 2 tsp red chili flakes)
    • French fried onions (optional)
    • Black sesame seeds
    • Lime, sliced into 6 wedges


    Instructions

    1. d all ingredients except the oils to a blender and blend on high speed until mixed well. Turn blender down to low speed and slowly add the oils until combined. 
    2. Add watermelon to a vacuum bag and compress using a vacuum sealer, sous vide machine or the ziplock method. Compress watermelon and seal the bag. Refrigerate overnight or for a minimum of 4-6 hours.

    Sushi Rice:

    1. Rinse rice very well under cold water, until water runs clear, about 2 minutes. This step is essential. Shake until almost dry.
    2. Cook rice according to package directions. I used my Instant Pot to cook the rice, and it works well. 
    3. Add wakame to rice and water before cooking. Again, this is optional but highly recommended. 
    4. While rice is cooking, add rice vinegar, sugar, and sea salt to a small saucepan and cook on medium-high heat until the mix reaches a soft boil and sugar and salt have fully dissolved. (You can also microwave).
    5. When rice is done cooking, spread evenly onto a baking sheet and let cool—drizzle rice with sushi vinegar. 

    Sriracha Aioli:

    Combine all ingredients in a measuring cup and refrigerate until ready to use. 

    Bowl:

    1. When ready to assemble, remove watermelon from the bag and reserve liquid.
    2. Add rice to a bowl and divide watermelon accordingly. 
    3. Add spice mix to cooked edamame.
    4. Divide avocado, onion, edamame, cabbage, carrots, and cucumber between bowls and drizzle with reserved liquid and aioli. 
    5. Top with black sesame seeds, french fried onions, lime wedge, and scallions. 
    6. Serve! 


    Keywords: Vegan Poke, Watermelon Poke


    Spinach and Mushroom Gnocchi with Cashew Béchamel

    Spinach and Mushroom Gnocchi with Cashew Béchamel

    Gnocchi is an Italian pasta made from potatoes. I love gnocchi, it’s so yummy, and there are some delicious freshly pre-made packages out there! Be sure to check, though, because some varieties do contain eggs. There are so many ways you can make it, too. In the spring, I love making it with fresh basil pesto and toasted pine nuts!

    This savory mushroom and spinach version is simmered in a rich and creamy Cashew Béchamel! It is a perfect weeknight meal taking only 20 minutes and a handful of ingredients! Yup! Folks will think you spent all afternoon on it! I won’t tell if you won’t! 😉 I will be working on a simple, from-scratch sweet potato gnocchi in the next week, so stay tuned!

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    Spinach and Mushroom Gnocchi with Cashew Béchamel


    • Author:
      Stephanie Bosch


    Ingredients


    Scale

    • 8 oz pack of organic Crimini mushrooms
    • 1 small onion, julienned
    • 1 clove garlic, minced
    • 6 oz spinach
    • 1 package of fresh Italian Gnocchi
    • 1 teaspoon each dried parsley, sage, thyme, and rosemary
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 1/2 cups hot water
    • 1 cup raw unsalted cashews
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1/2 teaspoon black ground pepper


    Instructions

    1. Add cashews to a sauce pan and boil for 10 minutes. Drain and set aside. 
    2. While cashews are boiling, clean mushrooms and cut into 1/2 slices.
    3. Peel and slice onion in half widthwise, and then Julienne. 
    4. Peel garlic clove, crush with the back of a knife and mince.
    5. Warm skillet over medium heat. When warm, add oil. When the oil has warmed to a shimmer, add onion and garlic. Sauté over medium heat until onions begin to soften, about 5 minutes. Add mushrooms. Sauté for 2-3 minutes. Add sage, parsley, thyme, and rosemary. Sauté until mushrooms have softened and onions are translucent. Add spinach and cook until spinach has wilted. Season with salt and pepper. Set aside. 
    6. In a medium saucepan, add gnocchi to boiling water and cook until gnocchi begins to float, about 3-5 minutes. 
    7. While the gnocchi is cooking, add cooked cashews to a blender with 1 1/4 cup water. Add garlic powder and salt. Blend until smooth. 
    8. When gnocchi is done, drain water and add to onion/mushroom mixture, add cashew béchamel sauce. Simmer over medium heat until sauce begins to thicken.  Taste for seasoning.  
    9. Serve warm!  
    10. Garnish with fresh parsley and vegan parmesan. 



    Potato Mushroom Galette

    Potato Mushroom Galette

    I’ve been on a French food kick lately. To me, the rich, flavorful, savory cuisine exists in a completely separate dimension in the food world. Every night for a week, I made a different dish, a Mushroom Bourguignon, a Ratatouille, and a Leak and White Bean Cassoulet. My final dish was this delicious Potato Galette. 

    Originating in Norman times – when it was known as a gale – the term galette simply refers to a ‘flat cake’ filled with either sweet or savory thinly sliced ingredients. However, depending on what part of France you’re in, it can mean something totally different. In Brittany, a galette saucisse is basically a crepe. The galette de rois, is a cake made for Epiphany, or the end of the Christmas season, and is made of two circles of puff pastry sandwiching a frangipane (almond-flavoured sweet pastry cream ) filling. Each comes with a crown and always has a trinket, called a fève, or bean, baked into it. This galette Bretton is essentially a pie made without a pan and uses fines herbs (pronounced feen), a mainstay of French cuisine, a blend of tarragon, chives, chervil, and parsley.

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    Potato Mushroom Galette


    • Author:
      Stephanie Bosch


    Description

    This savory galette is a perfect meal for a cold winter’s day! 


    Ingredients


    Scale

    Pate Brisee:

    • 2 1/2 cups Organic All-Purpose Flour (To make gluten-free use Bob’s Gluten All-Purpose Free Flour add ¼ tsp xanthan gum for every cup of flour used) 
    • 1 teaspoon pink Himalayan salt
    • 1 teaspoon Sugar
    • 12 tablespoons (1 1/2 sticks or 3/4 cup) vegan butter, cut into 1/2-inch cubes
    • 6 to 8 tablespoons of ice cold water*

     

     Filling:

    • 2 cups thinly sliced sweet onions
    • 10 ounces Russet potatoes, scrubbed and cubed in 1/2 inch pieces (about 2 medium potatoes)
    • 2 medium leeks (white and light green parts, cut into half-moons and rinsed well)
    • 8 ounces cremini mushrooms (wiped clean and quartered)
    • 1 cup vegetable broth (roughly)
    • 4 Tablespoons Fines Herbs
    • Pepper, as desired
    • 2 cups cashew cream
    • 4 Tablespoons Nutritional Yeast
    • 1/2 cup Bob’s Red Mill Chickpea (Garbanzo Bean) Flour

     


    Instructions

    Line a large baking sheet with parchment paper or a silicone mat and preheat the oven to 400°F.

    Pate Brisee:

    1. In a large bowl, whisk together the flour, cornmeal, salt, and sugar together. Cut in the butter using a fork, kitchen sheers, or pastry blender until it is grainy and reaches the consistency of sand. Add the ice cold water, starting with 5 Tbsp, and mix it with your hands until uniform. The dough should be moist but not soggy. Add remaining water 1 tablespoon at a time if still crumbly.  Form the dough into ball and divide in half.  Cover the bowl, and place it in the refrigerator for at least 30 minutes. 

     

    1. To make the galette: Heat one tablespoon of the olive oil in a medium pan (I used a 10-inch cast-iron skillet) over medium heat. Add the potatoes and cook, stirring occasionally, until browned on all sides-about 5-7 minutes. Remove to a bowl.
    2. In a the same pan, add in about 1/2 c of vegetable broth. Once heated, add the sliced onions, mushrooms and thyme and cook down, stirring occasionally, for about 15-20 minutes. You will need to add more vegetable broth (1-2 tablespoons at a time) as time passes to prevent burning, but they KEY to perfect caramelization without oil is to only add more broth and once all of the previously added liquid has completely cooked off.  Once onions are done, add potatoes and garbanzo bean flour, and cook for one minute.  Making sure to mix well.  Add in cashew cream and mix until combined.
    3. Once the dough has chilled, roll each dough out into a rough circle, about 1/3” thick. Transfer it to the lined baking sheet.
    4. Divide mushroom/potato mixture over each pastry, leaving about 1” around the edges of the pastry. Sprinkle with more fines herbs and pepper as desired. Fold in the galette crust. Pleat about every 3 inches.  I used 2 tablespoons of *aquafaba mixed with 1 tablespoon of maple syrup to brush the crust. 
    5. Bake for 35-40 minutes or until the pastry is crispy and golden brown. Cool for at least 10 minutes before serving.


    Notes

    *Be sure the water is ice cold so that the butter does not melt while mixing.

    *Aquafaba is the viscous water that comes from a can of legumes such as chickpeas. 


    Easy Vegan Nosh Platter

    Easy Vegan Nosh Platter

    The holidays are a great way to showcase your artistic side! Making a great vegan charcuterie board such as this just a few years ago would have been much more complicated than it is now! There are so many great choices out there for vegan meats, cheeses, sauces, and even plant-based meats!

    The key is knowing how to put it all together! To me, variety is the spice of life! So I like to find a variety of hard cheeses, soft cheeses, dips, and crackers. Daiya makes a great Farmhouse style block cheese, and of course, Miyoko Schinner, the original Queen of the Vegan Cheese, makes some pretty amazing cheeses that will blow your vegan minds!  I like to slice the cheeses in different ways. Cubed, quartered, triangled, wavy, or ribboned, there is no wrong way to slice! In face the more the merrier!

    Other accouterments might include olives (if you can find olive branches, they make a great garnish), pimentos, any variety of nuts, seasonal fruits, fresh figs, and don’t forget your garnishes! Sometimes, I will slice and use a toasted baguette! In the photo above, I made a sun-dried tomato cheesecake with rosemary. As a garnish, I used fresh sprigs of rosemary with some fresh cranberries for a festive look!

    The other key to a good board is to have things spread out evenly. If you have a spread on one side, make sure you have one on the other side too! Balance is key! The best part is that it will allow you to showcase your artistic side and delight your guests! Don’t forget to add a few cheese knives and picks! I like the stainless steel picks because they can be reused! Whatever your style, have fun and enjoy!

    Sun-Dried Tomato Cheesecake

    Sun-Dried Tomato Cheesecake

    Christmas is my favorite time of year! And this is one of my favorite appetizer recipes. I used to make a non-vegan version with eggs and dairy, so I was worried that I might lose some consistency; however, this cheesecake did not disappoint! It is so good and will be gone in a flash!

    If you make your own cream cheese, you will definitely save a buck or two. But if you don’t, I would encourage you to spend the money on a good vegan cream cheese. I used Kite Hill Chives cream cheese and was delighted! Serve with crudités and crackers and few copies of the recipe!

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    Sun-Dried Tomato Cheesecake


    • Author:
      Stephanie Bosch


    Description

    This savory cheesecake will be gone in a flash!  Served with crudités and crackers it will be the hit of your holiday table! 


    Ingredients


    Scale

    Crust:

    • 3 (8-ounce) containers vegan cream cheese, softened 
    • 2 tablespoons plant-based milk (I love oat milk)
    • 1 tablespoon fresh lemon juice
    • 1/2 tablespoon kosher salt
    • 1/2 teaspoon fresh ground pepper
    • 3 cloves garlic, pressed
    • 3/4 cup vegan parmesan cheese
    • 1 tablespoon chopped fresh rosemary
    • 1/2 cup julienne-cut, sun-dried tomatoes with herbs packed in oil, drained
    • 1/3 cup cup toasted pine nuts
    • Assorted crackers and crudité
    • Garnish with:
    • Fresh rosemary, sun-dried tomatoes small diced, micro-greens, fresh rosemary


    Instructions

    Instructions

    1. For the crust: Pre-heat oven to 350°. Pulse together the walnuts, flour, and salt to a fine meal in a food processor. Pulse in the butter until it forms a crumbly dough. Press into the bottom and up the sides of a 7-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
    2. Beat cream cheese on medium speed with a mixer until fluffy. Blend in milk and next five ingredients, mixing on low speed. Fold in Parmesan cheese and rosemary; spoon over crust and spread to pan edges. Bake 45-50 minutes or until center is just set when jiggled. Remove from oven and gently run a paring knife between the cheesecake and pan. Cool 1 hour. Cover and refrigerate 4 hours.
    3. Place cheesecake on a serving plate. Toss together sun-dried tomatoes and pine nuts in a small bowl. Spoon mixture over cheesecake and garnish with micro-greens and fresh rosemary. Serve with crackers and crudité.



    Onion Soup Gratinée

    Onion Soup Gratinée

    This soup is not mine. I wish it were because it might be the best thing I’ve ever eaten. I had always loved French Onion soup. So it was no surprise when my friend took me to a French restaurant in Soho called Balthazar that I ordered their Onion Soup Gratinée. These were my pre-vegan days, of course, and for weeks afterward, I only dreamt of this soup. It was so unbelievably satisfying that I finally reached out to my friend Kate and asked her to get me the Balthazar cookbook. The day I got the book in the mail, I went to the store, bought a 3-pound bag of onions, and went to work.

    Now that I’m vegan, there were only a few small modifications to make. I am thrilled to say the flavor has not been altered at all. The trick is to make sure that the onions are deeply caramelized. Cooking the onions may take longer than expected, about 40 minutes. Be sure to keep the heat at medium and stir frequently. You do not want the onions to burn. The other key to this soup is the cheese. I used Miyoko’s Mozzarella cheese and grated it over the toasted sourdough bread.

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    Onion Soup Gratinée


    • Author:
      Stephanie Bosch


    Description

    A quote from the Balthazar’s cookbook…”Borrow a custom from Bordeaux and spill a little red wine into the bottom of your nearly empty soup bowl.  The tradition, down known as chabrot, dictates a quick swirl of wine into the tail-end of the hot broth and then a hearty gulp right from the bowl.” 


    Ingredients


    Scale

    • 1/4 cup plus 1 tablespoon olive oil
    • 4 medium yellow onions, peeled, halved through the stem end, and sliced 1/4 inch thick
    • 1 tablespoon unsalted vegan butter
    • 1 garlic clove, peeled and thinly sliced
    • 4 sprigs of thyme
    • 1 bay leaf
    • 1 tablespoon salt
    • 1/4 teaspoon freshly ground white pepper
    • 3/4 cup dry white wine
    • 2 quarts vegetable stock
    • 1/2 cup port
    • 6 slices of sourdough bread, about 1 inch thick, toasted
    • 2 cups Miyoko’s vegan mozzarella, coarsely grated.


    Instructions

    In a 5-quart Dutch oven or other large, heavy pot, heat the olive oil over a medium flame. Add the onions and, stirring frequently to prevent burning, sauté until they reach a golden color, approximately 30 minutes.

    Add the butter, garlic, thyme, bay leaf, salt, and pepper and cook for 10 minutes. Raise the heat to high, add the white wine, bring to a boil, and reduce the wine by half, about 3 to 5 minutes.

    Add the vegetable stock and simmer for 45 minutes. Preheat the broiler. Remove the thyme springs and bay leaf, and swirl the port into the finished soup.

    Ladle the soup into the 6 ovenproof bowls.

    Fit the toasted bread into the bowls on top of the liquid, and sprinkle 1/3 cup of Mozzarella onto each slice. Place under the broiler for 3 minutes, or until the cheese melts to a crispy golden brown. Allow the soup to cool slightly, about 3 minutes, before serving.



    Easy Vegan Potato Latkes

    Easy Vegan Potato Latkes

    Happy Hanukkah to all of my wonderful Jewish friends! I am a potato lover through and through…soooo making my Potato Latkes seemed like the most obvious choice for today!  Some recipes use eggs. This one is a super simple recipe with only six ingredients! 🌱 🌱

    These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

    Just a quick tip…after shredding your potatoes, immerse them in cold water to keep them from discoloring. If you’re using a hand grater, you can shred them directly into the bowl of water. Soaking the shreds helps to keep them from turning brown; it also has the added benefit of making crispier latkes. Tart and fruity applesauce—unsweetened is best—cuts through the grease and lightens them right up, leaving you feeling perfectly satisfied, but not stuffed!

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    Easy Vegan Potato Latkes


    • Author:
      Stephanie Bosch


    Description

    No eggs needed!  The starchy potatoes when combined with the flour make the eggs unnecessary!


    Ingredients


    Scale

    • 2 large potatoes peeled, grated and squeezed dry (about 1 1/2 lbs.)
    • 1 medium yellow onion, chopped (about 1 1/4 cups)
    • 1/4 cup flour
    • 1 teaspoon baking powder
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
    • 1/4 cup canola oil, divided, for frying 


    Instructions

    Instructions:        

     1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

    1. Combine all ingredients in large bowl. Heat oil in large skillet over medium heat. Scoop 1/2 cup potato mixture into skillet and use a spatula to flatten and shape the drops into discs. Repeat. Fry patties 3 to 4 minutes per side, or until golden brown. Cook remaining latkes in batches of 2, adding 1tablespoon of oil to skillet each time.

    2. To drain, transfer latkes to wire rack on top of baking sheet lined with newspaper. Sprinkle with salt while still warm. You can also place latkes on pan in oven to keep warm. Serve with vegan sour cream or applesauce! 



    Spicy Shiitake Ramen with Crispy Tofu

    Spicy Shiitake Ramen with Crispy Tofu

    When I was in college, like most other kids my age, I lived on ramen noodles. And I’m talking about the $.25 per package ramen noodles. They were easy, cheap, and filled me up! It wasn’t until I lived with my vegetarian roommate Judy that I realized I could add things to my Ramen and make it even better. I think I started by just adding scallions. Pretty soon, I added sautéed mushrooms and garlic. Eventually, my recipe became more and more complex. When I became a vegan, the beef became tofu, and the recipe had evolved again.

    The best part of Ramen is that you can make it in an infinite number of ways. I like mine spicy, but if you don’t, you can leave out the gochujang, and it will be just fine! Gochujang is a Korean chili paste that may make dishes spicier (depending on the capsaicin in the base chili) and make dishes sweeter and smokier. Or if you like spicy but don’t want to buy something new you can use any hot sauce. You can add your favorite ingredients or whatever you happen to have on hand. There is no wrong way to make it. The key is a rich and flavorful broth. I hope you enjoy this recipe as much as I do!

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    Spicy Shiitake Ramen with Crispy Tofu


    • Author:
      Stephanie Bosch

    • Prep Time:
      15

    • Cook Time:
      30

    • Total Time:
      45 minutes

    • Yield:
      4 Servings 1x


    Description

    A delicious bowl of ramen is the ultimate comfort food.  And the best part is that you can make ramen an infinite number of ways!  This recipe happens to be my favorite, but you can use whatever ingredients you love or happen to have on hand.  Some additional toppings might include:

    • daikon radish
    • finely shredded cabbage
    • steamed bok choy
    • mushrooms (smoked are nice- see below!)
    • baby spinach
    • scallions


    Ingredients


    Scale

    • 12 to 16 ounces extra-firm tofu
    • 2 tablespoons toasted sesame oil, divided
    • 1 onion, sliced
    • 2 cloves garlic, minced
    • 2 tablespoons thin matchsticks peeled fresh ginger
    • 1 1/2 cups sliced shiitake mushroom caps (about 6 ounces)
    • 4 cups vegetable stock 
    • 1 sheet Kombu seaweed, rinsed
    • 1/8 cup mirin ( Japanese cooking wine)
    • 2 Tbsp Gochujang 
    • 2 tablespoons white miso paste
    • 1 tablespoon vegan soy sauce
    • 2 tablespoons water
    • pepper to taste
    • 4 heads baby bok choy, quartered lengthwise
    • 1 Fresno chile pepper, seeded and thinly sliced lengthwise
    • 12 ounces somen, udon or ramen noodles


    Instructions

    Make the Broth:

    1. In a dutch oven over medium-high heat, saute the onion in 1 tablespoon oil until tender about 3 minutes. Turn heat to medium, add the garlic and ginger and continue cooking the onions until they are deeply golden brown about 3 more minutes. Add the mushrooms to the pan; cook, stirring, until wilted, 1 to 2 minutes. Add the vegetable stock, a sheet of kombu, mirin, gochujang. Bring to a Simmer.

    Make Tofu: 

    1. Cut the tofu into bite-sized cubes. Warm a skillet over medium heat, when heated add 1 tablespoon toasted sesame oil. Add the tofu and cook for about 10 minutes until lightly browned and crisp on all sides, turning occasionally.
    2. Meanwhile, stir together 2 tablespoons miso, 1 tablespoon soy sauce and 1 tablespoon water. When the tofu is browned, turn off heat and carefully pour sauce over tofu (be careful, it splatters!). Stir sauce onto tofu and cook additional minute over medium heat until fragrant.

    Assemble:

    1. Add the bok choy and ramen noodles to dutch oven. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes.  Add Tofu. 
    2. Top each bowl with chili.
    3. Serve Immediately. 


    Notes

    If you cannot find fresh shiitake mushrooms you can use dried.  Just be sure to chop or slice them into small pieces. 


    Nutrition

    • Calories: 400
    • Fat: 13.8
    • Saturated Fat: 1.8
    • Trans Fat: 0
    • Carbohydrates: 59.8

    Keywords: Vegan Ramen, Bok Choy, Shiitake


    Loaded Vegan Chili

    Loaded Vegan Chili

    I love a good chili recipe. For a little bit of effort, you get a massive bang for your buck! This version is the fourth and final incarnation. The addition of the cocoa powder initially went against my traditionalist chili mentality. But a friend of mine insisted that I add it at least once. I was oddly skeptical at first but utterly amazed by the complexity added! Much like salt and pepper, the cocoa powder enhances the flavor of the other spices! I promise you’ll love it!

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    Loaded Vegan Chili


    • Author:
      Stephanie Bosch


    Description

    This chili is a family favorite!   It comes together perfectly and quickly!  The addition of the cocoa powder adds a depth of flavor to the beans, tomato sauce, and chili powder making the chili itself taste richer!


    Ingredients


    Scale

    Ingredients:

    • 2 tablespoons of olive oil
    • 1 medium onion, chopped
    • 1 medium green pepper, chopped into small pieces
    • 4 cloves of garlic, pressed (or finely minced)
    • 1 cup vegetable broth 
    • 1 (15 ounce) can of tomato sauce
    • 1 (15 ounce) can of diced tomatoes
    • 1 (15 ounce) can of kidney beans, drained and rinsed
    • 1 (15 ounce) can of chickpeas, drained and rinsed
    • 1 (15 ounce) can of black beans, drained and rinsed
    • 1/4 cup of chili powder
    • 1 tablespoon baking cocoa
    • 1 tsp sea salt
    • 1/2 teaspoon of black pepper
    • 2/ tbsp cumin
    • 1/2 teaspoon of oregano


    Instructions

    1. Warm dutch oven over medium heat for about 2-3 minutes, then add oil.  Once oil is warmed, add onion and bell pepper. Cook for about 5-6 minutes, stirring frequently.
    2. Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
    3. Add spices, coating vegetables well. Cook for about 1 minute. Add remaining ingredients, scraping up any brown bits on the bottom of the pan.  Increase heat, and bring to a boil.
    4. Reduce the heat to a simmer and cook for at least 30 minutes. The longer the chili cooks, the more flavor it will have. So, if you’ve got the time, let it very gently simmer on the stove for an hour or even up to 2 hours. If you cook it for several hours, you may need to add in just a bit more broth or water.
    5. Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc.
    6. ENJOY!



    Vegetable Demi-Glace

    Vegetable Demi-Glace

    One of the first things you learn in culinary school, or in any professional kitchen worth its salt, is how to make the five classic French “Mother Sauces.” I am a sucker for these sauces, with my favorite being the béchamel. This white sauce is versatile and can be used in various pasta dishes or as a drizzle over roasted vegetables. It also serves as a base for my other favorite sauce, the Mornay, aka the béchamel sauce plus cheese. I love a good vegan fondue. But enough about the white sauces. We are here to talk about the classic brown sauces, and my friends, this is a labor of love.

    Sauce Espagnole and demi-glace are both rich brown sauces, but the latter derives from the first. After a Sauce Espagnole has been made, it can easily be used in a 1:1 ratio with brown stock, then reduced by half and finished with wine—resulting in an intensely flavored demi-glace sauce. It can be stirred into soups, stews, and risottos. 

    A demi-glace is a brown stock reduced by prolonged simmering combined with an Espagnole sauce or one of the five classic mother sauces of French cuisine. A classic demi-glace is made with veal, but beef and poultry is sometimes used. But we are using a combination of hearty vegetables! The “demi,” meaning half, signifies that the reduced stock (glace) is combined with the Espagnole sauce in a half-and-half ratio. 

    You can use whatever you have on hand—provided you combine sweet vegetables with more savory plants for balance. Use too much of the sweet stuff, and the demi could become way too sweet and syrupy.

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    Vegetable Demi-Glace


    • Author:
      Stephanie Bosch

    • Prep Time:
      20 minutes

    • Cook Time:
      Approx. 2 hours 30

    • Total Time:
      58 minute

    • Yield:
      1 cup 1x

    • Category:
      Sauces

    • Method:
      Reduction

    • Cuisine:
      French

    • Diet:
      Vegan


    Ingredients


    Scale

    Vegetable Stock:

    • 1 small eggplant, washed and shaved with mandolin
    • 1 celery root, thick sliced
    • 2 leeks, cleaned and sliced (white parts only) 
    • 1 large stalk celery, sliced in half length-wise
    • 2 large carrots, sliced in half length-wise
    • 2 medium beets, peeled and sliced root to stem
    • 1 cup shitake mushrooms (cut mushrooms in half)
    • 1 medium onion, medium slice
    • 1 head garlic, sliced in half (don’t worry about peeling)
    • 1 lemon, washed and sliced in half width-wise 
    • 2 Tbsp tomato paste
    • 1 Tbsp whole peppercorns
    • 6 cups water
    • 1/2 cup dry red wine (sherry or cabernet is preferred)


    Instructions

    1. Toss vegetables and peppercorns in a large bowl with tomato paste, coating well.  Oil bottom of pan—this step is optional but will prevent sticking.   Transfer to a deep hotel pan or other deep (at least 4″ oven safe pan.  Place vegetables in the oven and roast for about 45 minutes to 1 hour. Check your veggies every 20 minutes or so, stirring and rotating as needed to prevent edges from burning. 
    2. After roasting remove from oven.  Add wine, scraping any brown bits. These caramelized morsels of concentrated juice, called the fond—literally, the foundation—will enrich the stock from the bottom of the pan.  Carefully, add 6 cups water to vegetables and return to oven for 30 to 40 minutes.
    3. Strain the stock through a sieve into another pot, pressing the vegetables with the back of a ladle to extract all the juices.
    4. Over high heat, combine 1 part Espagnole to 1 part Vegetable stock, boil for 10 minutes or until reduced by half, stirring occasionally.
    5. Season with salt and pepper.


    Notes

    * I used this 4” deep hotel pan. 


    Vegan Sauce Espagnole

    Vegan Sauce Espagnole

    Sauce Espagnole is a basic brown sauce, and is one of Auguste Escoffier’s five mother sauces of classic French cooking. Typically made from stock, mirepoix, and tomatoes, and thickened with roux. This easy and basic brown sauce can be used as a base for other French sauces.

    According to Alan Davidson, in The Oxford Companion to Food, “The name has nothing to do with Spain, any more than the counterpart term “allemande” has anything to do with Germany. It is generally believed that the terms were chosen because, in French eyes, Germans have blonde hair and Spaniards have brown hair.”

    It is also easy to freeze and use as needed! This simple recipe is an adaptation of the great Thomas Keller.

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    Vegan Sauce Espagnole


    • Author:
      Stephanie Bosch (Adapted from Thomas Keller)

    • Prep Time:
      5

    • Cook Time:
      1 hour

    • Total Time:
      15 minutes

    • Yield:
      4 cups 1x


    Description

    Basic brown sauce that can be used in a variety of ways. 


    Ingredients


    Scale

    • ¼ cup diced carrots
    • ½ cup diced onions
    • ½ stick unsalted butter
    • Kosher salt
    • ¼ cup all-purpose flour
    • 4 cups hot vegetable stock
    • ¼ cup canned tomato purée
    • 2 large garlic cloves, minced
    • ¼ cup diced celery
    • ¼ teaspoon whole black peppercorns
    • 1 bay leaf
     

     


    Instructions

    1. In a heavy-bottom saucepan set over medium heat, cook the carrots and onion in the butter with a pinch of salt, stirring occasionally, until softened, 6 to 7 minutes.
    2. Reduce the heat to low, add the flour, and cook the roux, stirring constantly with a wooden spoon, until golden brown in color, 6 to 10 minutes.
    3. Using a whisk, add the hot stock in a fast stream, whisking constantly to prevent lumps. Add the tomato purée, garlic, celery, peppercorns, and bay leaf.
    4. Bring to a boil, lower heat and simmer, uncovered, stirring often to make sure the bottom doesn’t scorch. Reduced the liquid by about one-third, until sauce coats the back of a spoon, about 35 to 40 minutes.
    5. Pour sauce through a sieve into a bowl, discarding solids.


    Notes

    *Can easily be frozen and thawed when needed. 


    Nutrition

    • Serving Size: 4 cups


    Cherry Smoked Portobello Mushrooms with a Marchand de Vin Sauce

    Cherry Smoked Portobello Mushrooms with a Marchand de Vin Sauce

    I am in love mushrooms, but my favorite mushrooms are big juicy portobellos. Add in some thyme, red wine, and onions, and I’m all yours.

    When immature and white, this mushroom may be known as common mushroom, white mushroom  button mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, it may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, cremini/crimini mushroom, chestnut mushroom, and baby bella.

    When marketed in its mature state, the mushroom is brown with a cap measuring 4–6 inches. This form is commonly sold under the names portobello mushroom, portabella mushroom, and portobella mushroom. Thank you, Wikipedia.  Who knew? 

    I wanted to add a portobello mushroom recipe to my cookbook but lamented on the best way to prepare them. I got out my handy dandy cast iron, but then I remembered that I had my little-used  Cameron stovetop smoker. Within minutes I had fired up my gas stove, added some portobello mushroom caps and cherry wood chips, and 25 minutes later, I was floating in mushroom heaven. And no worries if you don’t have a smoker. If you have a medium pot with a lid, a steamer basket, some foil, and some wood chips, you’re set! Just so you know, there may not be a lot of variety, but you can buy wood chips at almost any grocery store. 

    Finally, I went back and forth between topping it with a simple red wine sauce, or a cabernet demi-glace, aka a Marchand de Vin Sauce. I opted for the latter. It didn’t disappoint, either. With just a tang of the sherry vinegar marinade shining through the cherry wood’s mild and fruity smoke, it was the perfect balance of flavor. I didn’t make my own demi-glace, but you certainly can. I will work on that recipe next!

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    Cherry Smoked Portobello Mushrooms with Cabernet Demi-Glace


    • Author:
      Stephanie Bosch


    Description

    The key to this recipe is the marinade.  Mushrooms are highly porous so you don’t need to marinade them long.  I also use a great mushroom brush to remove any dirt.  


    Ingredients


    Scale

    • 45 Portobello mushroom caps, brushed with stems removed.

    For the Marinade: 

    • 1/3 cup dry sherry vinegar
    • 1/4 cup extra virgin olive oil
    • 1 tsp thyme
    • 1 tsp garlic powder
    • 1 tsp oregano
    • 1/2 tsp red pepper flakes
    • 1/2 tsp smoke paprika
    • 3 garlic cloves, minced
    • 1 Tbsp steak sauce (I like this one)

    Red Wine Demi-Glace:

    • 2 tbsp vegan butter
    • 2 medium shallots, minced
    • One bouquet garni made from 1 celery stalk, 2 fresh thyme sprigs, 2 fresh parsley sprigs, 1 bay leaf * (see note section)
    • 2 cups vegetable stock  
    • 1/4 cup classic roasted vegetable demi-glace
    • 1/2 cup cabernet sauvignon 
    • 1 tsp salt kosher
    • 1/8 tsp white pepper ground


    Instructions

    Marinade:

    Whisk marinade ingredients together in a small bowl. Add mushrooms to a shallow baking dish or a gallon size ziplock bag and top with marinade. Set aside and allow to marinate for 30 minutes. 

    While mushrooms are marinating, make the demi-glace. 

    1. Warm a medium-size sauté pan over medium heat.
    2. Add butter. When butter begins to foam, add shallots, salt, and white pepper and bouquet garni. Sauté until shallots have softened, about 5-7 minutes. 
    3. Add vegetable stock, demi-glace, and wine. 
    4. Stir well and turn up the heat. Bring to a boil. 
    5. Reduce heat to a simmer and cook until the stock has reduced by half, about 20 minutes. 

    Mushrooms:

    1. If using a smoker, add wood chips to the bottom of the smoker. If using a pan to smoke, jump down to the notes section. 
    2. Place the drip tray on top of the wood chips inside the smoker base. Spraying the tray with non-stick vegetable spray, or place a sheet of aluminum foil to make for easier clean-up.
    3. Place the wire rack on top of the drip tray. Remove mushrooms from the marinade and arrange them on the wire rack. Slide lid closed.
    4. Smoke for 20 minutes over medium heat. 
    5. Remove bouquet from demi-glace and taste for seasoning. Carefully remove mushrooms from the smoker and transfer them to a cutting board.
    6. Slice mushrooms into 1/2″ slices. Plate the mushrooms and spoon 3-4 Tbsp’s of demi-glace over the top.  
    7. Enjoy! 


    Notes

    Never wash mushrooms with water! They are like a sponge and soak up water lowering the flavor. People think it’s dirt that’s on them, but it’s peat moss, and it’s all pasteurized. Portobello’s are usually pretty clean, but I use a mushroom brush for other types.

    A bouquet garni is simple to make.  Place herbs together in a small stack and tie stems together with a short bit of kitchen twine.  Tie it tightly, as the herbs will shrink as they cook.  

    If pan smoking:

    Place a double layer of foil in the bottom of a medium pot. Place wood chips on top, in a little mound. Place strainer basket over top. Place mushrooms in the strainer basket.

    Place the pot on the stove and turn to medium high or high heat. Leave uncovered until you see smoke.  When you see smoke, tightly cover. Wait 30 seconds, then turn heat to medium.


    Mushroom Lentil Faux Gras

    Mushroom Lentil Faux Gras

    I am a sucker for French food and French wine. To this day, my favorite cookbook is still Julia Child’s “Mastering the Art of French Cooking.” A few years ago, I bought a vintage 20th edition copy released in 1971, the year I was born. The book has what looks to be wine stains across its pages, likely from the valiant efforts of another brave epicure hoping to recreate her world-famous bourguignon. I say valiant because if you’ve never seen Julia’s bourguignon recipe, let me just say it is a three-page lesson in patience. But alas, I digress.

    The very first vegan cooking class that I taught was Vegan France. This recipe, along with my mushroom bourguignon, were two of my favorite recipes I shared with the class. A traditional molded foie gras is made with goose liver. It is salty and savory, and let me just say when I was a meat-eater, one of my favorite indulgences.

    This recipe is an adaptation of Rebecca Leffler’s recipe from her vegan French cookbook. This “faux” gras is made with mushrooms, french green lentils, rosemary, thyme, walnuts, cognac, and a beet puree added in for color. Sure to satisfy even the most die-hard fin gourmets, I like to serve it with nice French Bordeaux and a traditional Pain de Campagne Bon appétit!

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    Mushroom Lentil Faux Gras


    • Author:
      Stephanie Bosch (Adapated from Rebecca Leffler)

    • Prep Time:
      10

    • Cook Time:
      10-12 minutes

    • Total Time:
      3 minute


    Ingredients


    Scale

    • 24 medium-sized (200g, about 2 cups) button mushrooms
    • 4 tablespoons olive oil
    • 4 tablespoons butter salted or unsalted
    • 2 small onion peeled and diced
    • 4 cloves garlic peeled and minced
    • 2 cups (800g) cooked green lentils
    • 2 cups (280g) toasted walnuts or pecans
    • 4 tablespoons liquid aminos or tamari
    • 4 teaspoons minced fresh rosemary
    • 4 teaspoons fresh thyme, minced
    • 4 tablespoons fresh sage or flat leaf parsley
    • 4 teaspoons Cognac or brandy
    • 2-teaspoon brown sugar
    • 1/4 teaspoon cayenne pepper
    • 34 tablespoons beetroot puree (recipe below)
    • Salt and freshly ground black pepper


    Instructions

    1. Wipe the mushrooms clean. Remove stem end and slice them.

     

    1. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add mushrooms, rosemary, thyme, sage, and Cognac/brandy and cook, stirring occasionally, until the mushrooms are soft and cooked through, another 5 to 8 minutes. Remove from heat.

     

    1. In a food processor, combine the cooked lentils, brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Fold in beet puree. Taste. Add salt, pepper, additional cognac, soy sauce, or lemon juice, if it needs balancing.

     

    1. Scrape the pâté into a small serving bowl, top with a thin layer of vegan butter if using, and refrigerate for a few hours, until firm.  (If you’re making it on the fly, feel free to freeze it)

     

    For Beetroot Puree:

     

    • ½ pound roasted red beets
    • ¼ cup Grapeseed oil
    • ¾ tsp salt
    • 1 tablespoons finely chopped shallot
    • 1 tablespoons water
    • ¾ teaspoons fresh cilantro leaves
    • ¾ teaspoons red wine vinegar
    • Pinch of black pepper

     

    Place beets, Grapeseed oil, shallots, 1 tablespoons water, cilantro, vinegar, and remaining 3/4 teaspoon salt in a blender, and process until blended, about 5 seconds. Add beets, and process until smooth, about 40 seconds, stopping to scrape down sides as needed. Stir in black pepper.

     



    Spicy Louisiana Style Jackfruit Gumbo

    Spicy Louisiana Style Jackfruit Gumbo

    I love all things, New Orleans. It is a city near and dear to my heart, and it is unlike any other place in the US. New Orleans has its own language (the YAT dialect), music (the birthplace of jazz), and its own food (Creole and Cajun). And when it comes to gumbo, the great debate in the Big Easy is Creole gumbo vs. Cajun gumbo! My favorite is both the Creole and the Cajun style. A typical Creole roux is made from butter and flour (as in France), while a Cajun roux is usually made with lard or oil and flour. This is partly due to the scarcity of dairy products in some areas of Acadiana (Acadia + Louisiana) when Cajun cuisine was being developed. 

    Creole and Cajun dishes are both built on the “holy trinity.” An aromatic base of sautéed bell peppers, onions, and celery, it is Louisiana’s version of mirepoix, or the mix of carrots, celery, and onion used in French cooking. The trinity was a result of the region’s strong French influence. Creole food, on the other hand, has its roots in Caribbean cuisine. Okra itself is an African ingredient incorporated into Creole dishes. Filé, or ground sassafras leaves, is a gumbo thickener, similar to cornstarch today, and comes from Native Americans. These have all become staples of Louisiana food and essential parts of the Louisiana cooking puzzle.

    I hope you love this recipe as much as I do!

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    Spicy Louisiana Style Jackfruit Gumbo


    • Author:
      Stephanie Bosch


    Description

    They key to a good roux is to cook it “low and slow.”  Keep the heat just south of medium heat and stir often.  A good gumbo roux will take anywhere from 8-10 minutes to make. You’re looking for a nice chocolate color. I like to serve this over rice with a huge slice of my cornbread! As is the case with most gumbos, this dish is best prepared either early in the day it is to be served, or even the day before, thereby allowing time for the flavors to marry. When reheating, stir often!


    Ingredients


    Scale

    • 34 tablespoons vegetable oil
    • 3 tablespoons all-purpose flour
    • 1 medium onion, diced
    • 2 stalks celery, sliced
    • 1 green bell pepper, diced
    • 3 cloves garlic, miced
    • 1 can drained picked through green jackfruit
    • 1 pack vegan andouille sausage
    • 1 quart vegetable stock or broth
    • 1 16oz. can chopped tomatoes (I like San Marzano)
    • 1 tablespoon vegetarian Worcestershire sauce
    • 2 tablespoons Creole mustard
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons pickapeppa sauce
    • 1/2 teaspoons liquid smoke
    • 1/2 teaspoon hot sauce
    • 1 teaspoon soy sauce (liquid aminos)
    • 2 Tbsp Voodoo Magic Creole Spice Mix
    • 2 Tbsp Filé powder
    • 2 bay leaves
    • 4 cups sliced okra


    Instructions

    1. In a heavy-bottomed skillet, heat 1 tablespoon of oil, add the okra, and sauté over medium-high heat for about 10 – 15 minutes or until all the “ropiness” is gone. This step may take a little longer if fresh okra is used. Frozen vegetables are usually plunged into boiling water and blanched before freezing so they are partially cooked.  
    2. Place 2-3 tablespoons of oil in a large (8 quart) heavy-bottomed non-reactive Dutch oven-type pot. Add the flour and, over a medium-high fire, make a darkend brown roux. If the roux seems too thick, add more oil. When the proper color is achieved, add the onions, bell pepper, celery, and garlic and saute, stirring occasionally, until tender.  
    3. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.
    4. Stir in jackfruit and sausage, and sauté for about 5 minutes, until the veggies begin to soften.
    5. Stir in the broth, tomatoes, okra, Worcestershire, Creole mustard, pickapeppa sauce, liquid smoke, apple cider vinegar, hot sauce, and soy sauce.
    6. Add Voodoo Spice Mix, bay leaves, and filé. Raise the heat and bring to a boil. Lower the heat and allow to simmer, stirring occasionally, until the broth is thick and the veggies are tender, about 30 minutes.
    7. Remove bay leaves. Taste for seasonings.
    8. Serve over rice, and enjoy!  



    Vegan Clam Chowder

    Vegan Clam Chowder

    Years ago, I was fortunate enough to spend some time in Newport, Rhode Island. I  loved it there and can’t wait to go back someday.  As a foodie, of course, my first mission was to find the very best clam chowder I could find. So every restaurant I went to, I ordered their clam chowder.  The winner was from a restaurant called the Black Pearl. Their version had a perfect balance of creaminess, texture, and flavor that I’ve never forgotten. 

    Now that I am a vegan, of course, I refrain from seafood. But my love for clam chowder has never faded! And I don’t think I’m the only one!  The most viewed recipe on my blog with nearly 7,000 views is my vegan lobster bisque recipe made with lobster mushrooms! So it occurred to me that maybe it was time to try my hand at a vegan version of clam chowder.

    My recipe is made using oyster mushrooms instead of clams and seasoned with dulse flakes and a delicious vegan fysh sauce. I promise you’ll be in chow-dah heaven! 

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    Vegan Clam Chowder


    • Author:
      Stephanie Bosch

    • Prep Time:
      15

    • Cook Time:
      20

    • Total Time:
      35 minutes

    • Yield:
      4 cups 1x


    Ingredients


    Scale

    • 1 yellow onion, diced
    • 2 stalks celery, diced
    • 2 cloves garlic minced ( or 1 tsp garlic powder)
    • 6 oz oyster mushrooms, small dice 
    • 3 small russet potatoes, small dice
    • 10 sprigs fresh thyme, thyme sprigs leaves removed
    • 1/2 cup dry white wine
    • 4 cups veggie stock 
    • 2 Tbsp Fysh sauce
    • 2 Tbsp dulse flakes
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 tsp pepper
    • 1 tsp dill weed

      Cashew Cream 

      • 1 cup raw cashews
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp sea salt
      • dash white pepper
      • 1 cup water


        Instructions

        Make Cashew Cream—Add cashews, garlic powder, onion powder, salt, white pepper, and 1 cup water to a high speed blender, blend until smooth.  Set aside. 
         
        Warm dutch oven over medium heat.  Add 2 Tbsp vegetable stock, onions and celery.  Sauté until onions become translucent, about 7-8 minutes.  Add garlic and sauté until fragrant, about 30 seconds. Season with 1 tsp salt.  
         
        Add mushrooms and thyme. Sauté on medium heat for 6-8 minutes, adding additional vegetable stock 1 tbsp at a time if vegetables begin to stick. Deglaze pan with white wine.  Simmer for 1-2 minutes, or until wine is absorbed.  
         
        Add potatoes, vegetable stock, fysh sauce, dulse flakes, garlic powder, and salt and pepper.  Bring ingredients to a boil.  Cover and reduce heat to low and simmer for 15-20 minutes, or until potatoes are softened.  
         
        When potatoes are done, add cashew cream sauce and dill weed.  Stir well.  Taste for seasonings.  Add additional salt and pepper as needed.
         
        Serve with croutons or oyster crackers.  

         

        ENJOY! 

         
         



        Nutrition

        • Serving Size: 1 1/2 cups
        • Calories: 531
        • Sodium: 96g
        • Fat: 16.2
        • Saturated Fat: 3.2
        • Carbohydrates: 71.3
        • Protein: 22g
        • Cholesterol: 0


         

        Kombu Veggie Stock

        •  

        Vrksasana (Tree Pose)

        Vrksasana (Tree Pose)

        This has been a challenging year for all of us. For me, the year began with my father passing away from Parkinson’s disease. A few months after that, Covid hit, and the whole world fell apart. Thank God for my yoga practice. It has kept me grounded, patient, focused, and strong. I am working on a cookbook, homeschooling my two youngest kids, and just finished a half-marathon that I began training for in mid-summer. With so many things on my plate, being grounded and balanced are keys to life for me.

        Tree pose is one of the best ways for me to find my footing! Trees have long been considered symbols of longevity, strength, courage, and determination. They show us how grand we can be if we stick to our goals. One little seedling can become a mighty oak tree with enough determination and focus. Trees are also a sign of peace, growth, and reliability, providing a link between God or spirituality and the Earth.

        Holy men called sadhus would meditate in this posture for long periods of time as a practice of self-discipline. This ancient, reliable pose is often the first balance posture you learn, since it’s relatively simple and strengthens your legs and spine and opens your thighs and hips. When you practice balancing poses, you learn some practical lessons in how to get grounded, find your center, stay focused, and steady your mind. Plus, the process—falling and trying again—helps develop patience and persistence, humility, and good sense of humor.

        1. Stand firmly with your feet planted on the ground, back straight, and gaze forward. Put your arms by your side. Be sure to distribute your weight evenly across the soles of both feet.
        2. Slowly shift your weight onto the left foot, then bend your right knee upward. Rest your right foot along your inner left calf, or reach to grasp your right ankle and guide it to your thigh. Find a comfortable place to rest your foot, either above or below the knee, just not directly over it. Do not lock the standing knee.
        3. Either keep your hands on your hips or bring them together in a prayer position at chest level. Choose your Drishti, or a point directly in front of you to focus your attention and gaze.
        4. As you settle into Tree pose, press the right foot into the left leg, and the left leg into the right foot. This will help you find equal pressure and ensures that your hips are squared toward the front.
        5. When you are stable and steady, breathe in and raise your arms overhead with your fingertips pointing to the sky. You can stay here with palms facing each other, fingertips splayed, or choose to bring the palms together in an overhead prayer position.
        6. Take 5-10 breaths, the lower your foot and repeat on the other side.
        7. Don’t worry if one side is more comfortable than the other one. That’s why it’s called a yoga practice! It’s not uncommon for the body to be unbalanced or off-centered. The goal is to work on strengthening and balancing both sides of the body.
        8. Namaste!

        Easy Vegan Whipped Cream

        Easy Vegan Whipped Cream

        When I first became a vegan, I couldn’t find a non-dairy whipped cream anywhere. Now you can buy it pretty much anywhere, but it costs a small fortune, and my last two cans quick working with half of the cream still in the can. While making the sugar whipped aquafaba for my cornbread recipe, it occurred to me that if I added cream of tartar, vanilla extract for sweetness, that I would have a vegan whipped cream!

        If you’re looking for an easy whipped cream recipe for a yummy Thanksgiving pie, I’ve got you covered! Be sure to add this to your dish right before serving. The whipped cream will deflate after a few hours, but you can re-whip it again and again and it will come back to peaks in 2-3 minutes.

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        Easy Vegan Whipped Cream


        • Author:
          Stephanie Bosch


        Description

        Looking for an easy and inexpensive whipped cream?  If the answer is yes, this recipe is for you! 


        Ingredients


        Scale

        • 1 can garbanzo beans, drained, reserve liquid
        • 1/4 tsp cream of tartar
        • 1 tsp vanilla extract
        • 2 Tbsp powdered sugar


        Instructions

        Drain garbanzo beans and keep the liquid (aquafaba). Set beans aside for another use. Add aquafaba (I use all of what was in the can) to a mixing bowl (I used a stand mixer).  Mix on high for 5 minutes, or until mixture begins to foam.  Add cream of tartar, vanilla extract, and powdered sugar.  Mix for a few minutes more until soft peaks begin to form, about 3-5 minutes.  Taste for sweetness and adjust to preference. Do not overmix, or the whipped cream will fall and flatten out. 



        Conchiglioni with Pumpkin Sage Ricotta

        Conchiglioni with Pumpkin Sage Ricotta

        This recipe is one of my favorites. Admittedly, a lot is going on here. Part savory and part sweet, the complexity of spices makes for a simple yet flavorful combination. Most recipes using pumpkin ricotta are strictly savory. This recipe, however, has a sweetness that lingers for a bit in the background. I love how the pumpkin mixes flawlessly with the sage’s earthiness, and how that combination balances perfectly with the aromatic baking spices and sweet maple syrup. Served with my cashew béchamel sauce, this would be a perfect recipe for anyone wishing to do something a little different for Thanksgiving. No Turkey? No Problem! Also, this pairs very well with either red, or white wine. I would serve this with a nice oaky chardonnay.

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        Conchiglioni with Pumpkin Sage Ricotta


        • Author:
          Stephanie Bosch

        • Prep Time:
          20

        • Cook Time:
          20-25

        • Total Time:
          2 minute

        • Yield:
          6 servings 1x


        Description

        Part savory, part sweet, this recipe covers all the bases!  Some recipes do not have you press the tofu.  Pressing the tofu removes an additional 1/2 cup of water, and this prevents it from being too runny. 


        Ingredients


        Scale

        • 1 (16 oz) package of organic Conchiglioni Pasta, or other egg free large shell pasta
        • 1 (12 oz.) package of extra firm organic tofu, pressed
        • 3 Tbsp (6g) nutritional yeast
        • 3 Tbsp fresh sage, minced (do not omit, and dice a little extra for garnish)
        • 1 1/2 tsp dried oregano
        • 1/2 tsp dried sage
        • 1 tsp sea salt 
        • 1/8 tsp black pepper
        • 1/4 cup vegan parmesan, plus additional 1/4 cup for topping
        • 1 lemon, juiced (2 Tbsp juice)
        • 1 tsp baking spice mix (can also use pumpkin pie spice mix)
        • 3 Tbsp organic maple syrup
        • 1/2 cup organic pumpkin puree
        • 2 cups cashew béchamel 


        Instructions

        Preheat oven to 350°

        Cook pasta according to package directions.  Be sure not to overcook!  Drain and set aside.

        After the tofu has been pressed, crumble and add to a food processor.  Add nutritional yeast, fresh sage, oregano, dry sage, vegan parmesan, lemon juice, salt, and pepper.

        Pulse until ingredients begin to combine into a ball stage.  Remove from the food processor and add to a medium-size bowl.  Fold in pumpkin puree, maple syrup, and baking spice mix—taste for salt.  Mix well. 

        Give the pasta noodles a good rinse (they might be a little sticky).  Shake off excess water.  In a 9″x12″ glass baking dish, spread 1 cup of béchamel sauce on the dish’s bottom.

        Carefully remove a conch shell and place it in the palm of your hand.  Gently squeeze each pasta shell until it opens.  Using about 2 Tbsps of filling, fill each shell until your pan is full.

        Drizzle with remaining 1 cup béchamel sauce, being sure to coat all of the noodles well.  If using, top with additional parmesan cheese.

        Bake for 20-25 minutes. Turn oven up to broil and carefully watch until the parmesan cheese has melted and lightly browned, about 2 minutes. (Be careful not to walk away from a broiler as it can burn very quickly).

        Let cool and plate.  Drizzle shells with remaining béchamel sauce from pan. 

        Taste for salt and pepper. 


        Notes

        *Be sure to check your pasta label for eggs. 

        UPDATE:**I walked away from the broiler one hour after writing this. Sheeshhh. 


        Nutrition

        • Serving Size: 6
        • Calories: 224
        • Sodium: 390
        • Fat: 4.3g
        • Saturated Fat: 0.6g
        • Carbohydrates: 34.5 g
        • Fiber: 2.8
        • Protein: 13.6 g
        • Cholesterol: 0


        Pumpkin Sage Ricotta

        Invictus

        Invictus

        When I was a kid, we moved around a lot. And I mean, a lot. For instance, when I was in the 5th grade, I went to 2 different schools in one week. I won’t go into all the reasons why we moved. But between mom’s restless nature and money issues, I lived in a total of 18 different houses until I left for college. No joke. Every time I started to establish firm roots, I was plucked up and planted someplace else. Sometimes I was lucky enough to be in the same school district. Other times, I was not. And like flowers in a garden, you either learn to adapt and become so strong that nothing can kill you or you wilt and die.

        So it’s not hard to imagine there were some real gaps in my education. I was a good student and usually enjoyed school. But I always felt like I was either behind or ahead of everyone else and mostly kept to myself. I left home at sixteen when they decided to move again and lived with friends until I graduated a semester early. Looking back now, I’m surprised that I did as well as I did. I also realized moving around a lot was an education in and of itself. Making me more flexible and resourceful, I learned to assimilate into any new situation quickly, how to ask for help when I needed it, and grew to be so damn determined to be the master of my fate and the captain of my soul.

        Little did I know that one day, because of a global pandemic, I would homeschool my kids, and many of those gaps would begin to fill in. One of the best things about being my kid’s teacher is that I can take my time and stick with a topic until they have fully assimilated it, which is critical for my son, who has high functioning autism. While his IQ is somewhere north of 130, he struggles with learning new material, which makes school a problem for kids like him since they are allowed only so much time to learn the material. In elementary school, his grades were not excellent, but not bad. They were also not predictive whatsoever of his actual intelligence. They say that gifted kids also have a learning disability. So while he could memorize a 32-page book word for word, he couldn’t tell you the context of the story or its meaning.

        As with a lot of spectrum kids, reading comprehension is a significant issue for him. And it remained his biggest issue until he got to middle school, where things changed for the worse. You see, the other critical components of Aspergers kids are that they struggle with peer assimilation and social cueing. For example, something that you or I may just “pick up on” won’t even register with him. So he often speaks out of turn and talks about subjects that seem random and out of place. To him, what he’s saying makes perfect sense, but to others, not so much.

        Unfortunately, this cognitive deficit led to relentlessly bullying, which often left him in tears. He ate lunch alone and developed a strategy for choosing which corridors to walk down to avoid his tormenters. His teachers saw him withdraw, and his grades began to plummet. Never one to run from problems, I decided to hire a private tutor, set him up with a private counselor, had a girl removed from two of his classes, and sought a resolution with the other bullies from the school counselor and the 6th-grade principal. Just as things seemed to turn the corner, covid hit. And when I became his teacher, the real heartbreak set in when I realized just how far behind he was. So I put everything else aside and took on the role of a full-time teacher.

        It goes without saying that when you are a teacher, you have to know the material before you can teach it.  So for weeks before starting school and every night afterward, I became a student again.  In some subjects, I am re-learning material that I’d forgotten.  But in other subjects, I am learning things I never knew.  And I have to say it’s pretty cool.  I certainly appreciate the knowledge that I’m gleaning, way more than I did when I was a kid. I also kept my youngest child at home too.  She is just the opposite of her brother.  A social butterfly, often bored in school because she isn’t being challenged enough. 

        And I am teaching them so much more than math and reading, science, or social studies.  I’m teaching them to think critically and not believe everything they see, read, or hear.   I am teaching them that the victors write the history books, but there is always more to the story.  We are learning about poets, artists, and activists.  We take field trips to the art museum and hike through the woods.   Cooking is science class, and math is everywhere we look. 

        When he was young, a school counselor told me that my son had a limited learning capacity and would likely never go to college. I am proud to say that he is catching up, and not only is he doing well, he is flourishing. He will begin taking dual credit college courses in two years and will graduate from high school with an associates degree. But most importantly, he’s happy and knows that by putting in the hard work, he can learn. He also knows that no matter how hard it is, and no matter how bad it gets, life can always get better. My 2nd grader is doing 3rd-grade work now and has taken over, reading to me every night. I’m pretty sure that if I’ve ever had a life’s purpose, I’ve found it in teaching my kids.

        And in case you don’t know Invictus, here it is.

        Out of the night that covers me,
              Black as the pit from pole to pole,
        I thank whatever gods may be
              For my unconquerable soul.

        In the fell clutch of circumstance
              I have not winced nor cried aloud.
        Under the bludgeonings of chance
              My head is bloody, but unbowed.

        Beyond this place of wrath and tears
              Looms but the Horror of the shade,
        And yet the menace of the years
              Finds and shall find me unafraid.

        It matters not how strait the gate,
              How charged with punishments the scroll,
        I am the master of my fate,
              I am the captain of my soul.

        — William Ernest Henley

        Voodoo Magic Creole Spice Mix

        Voodoo Magic Creole Spice Mix

        The end all be all of the spice mixes! I use this in so many recipes that I get in a panic when I start to run dry! It keeps well in an air tight container for up to six months. I use it in my gumbo, red beans and rice, jambalaya, and my black-eyed pea recipes! When I use this mix, it replaces the salt in all my recipes.  

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        Voodoo Magic Creole Spice Mix


        • Author:
          Stephanie Bosch


        Ingredients


        Scale

        1. 3 tablespoons paprika
        2. 2 tablespoons onion powder
        3. 2 tablespoons garlic powder
        4. 2 tablespoons dried oregano
        5. 1 tablespoon smoked paprika
        6. 1 tablespoon dried basil
        7. 1 tablespoon dried thyme
        8. 1 tablespoon black pepper
        9. 1 tablespoon white pepper
        10. 1 tablespoon cayenne pepper
        11. *3 tablespoon kosher salt (optional)
         
         


        Instructions

         

        Whisk all ingredients together in a small bowl. Store in a mason jar for up to 6 months.



        Herbed Vegan Goat Cheese

        Herbed Vegan Goat Cheese

        I adore Julie Piatt, aka Sri Mati. She is the author of “This Cheese is Nuts” and is also what you might call my spiritual mentor. She is a peace-loving hippie momma and a vegan. And she has created the best vegan version of goat cheese or chèvre that I’ve ever had. I make this recipe at least 2-3 days before I want to use it. I think the longer it has to sit and ferment, the better.

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        Julie Piatt’s Macadamia Nut Herbed Goat Cheese


        • Author:
          Stephanie Bosch


        Description

        If you don’t have a dehydrator, don’t fret. You can use your oven on the lowest setting (mine is 150°) and bake for 1 hour.  Because I make a lot of vegan cheeses I always keep acidophilus caps in the fridge.  Also, I think it goes without saying that you do have to open the capsules before using, but I’ll say it anyway!  


        Ingredients


        Scale

        • 2 cups raw macadamia nuts
        • 1 capsule acidophilus (3-billion active-cultures strain)
        • 1/2 tsp. + 1/8 tsp Celtic sea salt 
        • 1/2 cup unsweetened coconut milk
        • 2 tsp refined coconut oil (make SURE it says “refined”)
        • 1 tsp Himalayan sea salt
        • 2 Tbsp za’atar, or other herb combo such as thyme, oregano, marjoram


        Instructions

        1. Add everything but the za’atar to blender.  Blend on medium speed until smooth.  Depending on your mixer this could take anywhere from 45 seconds to 3-4 minutes.  
        2. Transfer mixture to the center of cheese cloth.  Gather the edges and tie off each end with string.  Place in dehydrator and dehydrate at 90° for 24 hours.  If you do not have a dehydrator you can achieve something similar in a low oven at 170° for one hour.  
        3. Once aging is complete remove cheese from the cloth  including the rind, and add to stand mixer. Mix until light and fluffy.  
        4. Adjust seasonings to taste.  She recommends adding the remaining 1/8 tsp, if too mild.
        5. Turn cheese out onto clean workspace and divide in half.  Roll 1/2 of the cheese inside wax paper until it forms a nice even log.  Repeat with the other half. 
        6. After the logs have set roll in herb mixture and refrigerate for at least 2 hours.  
        7. Serve

         



        Stuffed Acorn Squash

        Stuffed Acorn Squash

        Thanksgiving is one of my favorite holidays. Mostly because I get to see family, eat until my heart’s content, and then lay around like a slug watching football until it’s time to go to bed. But being a vegan means I always have to bring my own food! Every year I tell myself I’m going to make something different, and every year I come back to this same recipe! I LOVE this dish for Thanksgiving. It is not only delicious, but it’s also a show stopper! Mark Twain once said, “I can live for two months on a good compliment.” And I get enough compliments on this dish to last me until Valentine’s Day!

        The basmati mixed with the sweet cranberries and spicy vegan sausage is simply delicious! If you don’t want to use the Field Roast Farms sausage, you can use Crimini mushrooms instead. The vegan goat cheese is super simple to make, and I usually double the batch. I use half the cheese for this recipe (I also use it in my Mushroom Wellington recipe). And I use the other half of the cheese rolled in herbs as my holiday appetizer. You will need to make the cheese a day in advance. But if you don’t want to make your cheese, Miyoko Schinner makes a Classic Chive Double Cream Cheese that is divine and you could easily substitute.

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        Stuffed Acorn Squash


        • Author:
          Stephanie Bosch

        • Prep Time:
          15

        • Cook Time:
          45

        • Total Time:
          1 hour


        Description

        Usually, I avoid using vegan “meats” from the grocery store. Typically they are highly processed and contain ingredients that I can’t pronounce. But this Field Roast Farms sausage is made 100% from fresh fruit and vegetables! Crafted from apples, Yukon gold potatoes, onions, garlic, sage, and ginger, it is the perfect “meat” for my vegan meal!  If you wish to avoid the sausage, you can easily use diced crimini mushrooms instead!  Do be aware this sausage is not gluten free. 


        Ingredients


        Scale

        For the roasted acorn squash:

        • 2 large acorn squash
        • 1 tablespoon olive oil
        • Pinch of salt and black pepper
        • Pinch of thyme

        For the filling:

        • 1 tablespoons olive oil (can use vegetable stock, if oil free)
        • 2 Field Roast Smoked Apple & Sage Sausage links, cases removed and diced
        • 1 large yellow onion, diced 
        • 1 1/2 tsp garlic (about 3 cloves)
        • 1 1/2 cup prepared rice (I used white basmati)
        • 1 tsp dried thyme 
        • 1 tsp oregano
        • 1 tsp garlic powder
        • 1 tsp dried parsley
        • 1 cup herbed vegan goat cheese
        • ¼ teaspoon salt
        • Pinch of black pepper
        • ½ cup fresh parsley, chopped (plus more for garnish)
        • ½ cup dried cranberries
        • 1/2 cup vegan parmesan (I use Follow Your Heart)

         


        Instructions

        1. Preheat oven to 425° degrees. Wash and dry squash. Slice squash in half from tip to stem and scoop out seeds.
        2. Place the squash halves flesh side up on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and pinch of thyme. Roast flesh side down until almost done, about 25-30 minutes. Remove squash from oven and set aside.
        3. While squash is cooking heat medium size skillet over medium heat.  Add 1 tablespoon of olive oil (or stock, if oil free) to pan.  Once the oil begins to shimmer add diced onion, sausage, and dried cranberries. Add 1 tsp each thyme, oregano, garlic powder, and parsley. Sauté until onions are translucent and sausage has browned about 6-7 minutes. Add garlic and cook until fragrant, about 30 seconds. 
        4. Add prepared rice.  Stir until rice is warmed through.
        5. Remove the skillet from heat and stir in the vegan goat cheese. Season with salt and black pepper. 
        6. When done, remove squash from oven and reduce heat to 350°.  
        7. Divide mixture between squash halves.  Top each squash with vegan parmesan cheese and return to oven.  Bake for an additional 30 minutes.  
        8. Garnish with fresh parsley. Serve warm.


        Notes

        The sausage mixture can be made a day ahead and refrigerated.   


        Southern Style Collard Green’s

        Southern Style Collard Green’s

        When I was a kid, I hated eating my greens. The only green things I would eat were canned peas and canned green beans. Kale wasn’t a thing, and I would have rather died than eat Brussels sprouts. I refused to eat broccoli or spinach and never even considered eating collard greens. My mom would make spinach out of a can, and I clearly remember gagging it down. But as it happens with many of us, my green food repertoire grew when I got older, and now I can’t get enough of them! These collards are no exception! I crave them sometimes with a big old piece of cornbread and a glass of wine!

        These collards pair very well with black-eyed peas and cornbread for a true southern-style meal! I love the heat of the red pepper flakes and the smokiness of the paprika. They also pair exceptionally well with a nice Sauvignon Blanc! Enjoy!

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        Southern Style Collard Green’s


        • Author:
          Stephanie Bosch


        Description

        Collards are cruciferous vegetables like broccoli, brussels sprouts, kale, and cabbage. They are also very nutrient dense! They are high in fiber, iron, calcium, and manganese! 


        Ingredients


        Scale

        • 2 tablespoons olive oil
        • 1 onion, thinly sliced
        • 4 cloves garlic, minced
        • 1 15-oz can of diced fire-roasted tomatoes
        • 2 large bunches of collard greens, stems removed, and leaves very thinly sliced (removing the stems is optional)
        • 2 cups vegetable stock
        • 1 tsp red pepper flakes (optional, but recommended)
        • Sea salt
        • 2 tablespoons liquid aminos
        • 2 teaspoon smoked paprika + more to taste


        Instructions

        1. Warm oil in a dutch oven over medium heat.
        2. Sauté onion until translucent, about 7-8 minutes. Add the garlic, and sauté for about 30 seconds or until fragrant.
        3. Stir in the tomatoes, and simmer for about 3 minutes. 
        4. Add the chopped collard greens, 1/2 tsp sea salt, vegetable stock, and red pepper flakes, stir well. Reduce heat to low, and cover. Cook until tender, about 25-30 minutes.
        5. Remove from heat, stir in the liquid aminos and smoked paprika. Season to taste.


        Notes

        *If you don’t have smoked paprika you can also use 1/8 tsp of liquid smoke. 


        World’s Best Cornbread

        World’s Best Cornbread

        I love cornbread! I loved my Grandma’s cornbread most of all. But her recipe contained eggs, buttermilk, and wheat flour. I tell ya, being gluten-free and vegan is no easy task! There are so many obstacles to overcome that you either feel like giving up or just settling for the substandard pre-made crap you can find in the grocery store. So with Grandma’s cornbread out of the question. I sat out on the arduous journey of creating my recipe. As many of you gluten-free folks may know, gluten-free can mean dry, chalky, and dense. And on the vegan side of things, no eggs and no buttermilk can mean your bread falls completely apart, or it merely refuses to rise! So, what is a girl to do? After making some delicious banana muffins and using aquafaba in my chocolate chip cookies, I decided to combine the two and make cornbread! The result was the BEST cornbread ever. Sorry, Grandma.

        Anyway, this recipe pairs well with my Gumbo, Chili, Black-Eyed Peas with Collard Greens, and it hangs well just by itself! I love to add diced jalapeños to mine! Just be sure to let it cool for at least 5-10 minutes! I hope you enjoy it!

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        World’s Best Cornbread


        • Author:
          Stephanie Bosch

        • Prep Time:
          5

        • Cook Time:
          25-35

        • Total Time:
          11 minute


        Description

        This unbelievable GF vegan cornbread uses aquafaba in place of eggs and Bob’s Red Mill GF flour blend! Simply amazing! The key to this recipe is also using fine grind cornmeal like this one. 


        Ingredients


        Scale


        Instructions

        • Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8×8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside. (I also think you could use an 9-inch cast iron skillet, but it wouldn’t come out as easily and will likely have to be served directly from the pan).
        • In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.
        • Add chickpea brine to a medium-mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form.
        • Add dry ingredients to a large mixing bowl and whisk to combine. Then add non-dairy milk mixture and oil and whisk once more. Finally, add the whipped chickpea brine (with sugar) and gently whisk/fold in until a thick but pourable batter is formed.
        • The batter should be thick but pourable. Add more cornmeal or gluten-free flour if too wet or non-dairy milk if too thick. 
        • Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean.
        • Let cool completely in the pan – set on a wire rack to speed cooling process. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. Alternatively, place a plate on top and quickly invert. It will be upside down so flip onto another serving platter to get it right side up.


        Notes

        *Any good GF flour blend will work.  Just make sure that it contains xanthin gum (used as a substitute for wheat gluten) as it is a binder for GF flour. 

        Keywords: Vegan, Gluten-Free, Cornbread


        Vegan Queso Blanco

        Vegan Queso Blanco

        Sweet dreams are made of cheese! I think I’ve mentioned this a few times, but the most challenging part of being a vegan was giving up the cheese. I even went so far as to create and teach a vegan cheese class! I adore this vegan Queso Blanco! It is so yummy and so easy to make. I put it on everything from my enchiladas to making a delicious mac-n-cheese. Mostly, I stand around with a plate of warm tortilla chips and dip until my heart’s content! I hope you love it as much as I do!

        The other great thing about this recipe is that it is cholesterol-free, yep 100% plant-based, and no oil! Serve this dip piping hot, and don’t be surprised when it disappears quickly! Easy to re-heat with just a tablespoon or two plant-based milk and microwave on medium heat for 30 seconds. Stir, and add 30 seconds as needed until warm!

        Vegan Queso Blanco

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        Vegan Queso Blanco


        • Author:
          Stephanie Bosch

        • Prep Time:
          10

        • Cook Time:
          5

        • Total Time:
          20 minutes

        • Yield:
          4 cups 1x

        • Category:
          Vegan Cheese

        • Diet:
          Vegan


        Description

        This oil-free vegan queso is ready in less than 15 minutes! So yummy, you can add as much or as little heat as you want by skipping the jalapeños or doubling them up! Enjoy!

         


        Ingredients


        Scale

        • 1 cup raw cashews, soaked overnight, if not using high powered blender
        • 1 onion, diced
        • 2 garlic cloves, peeled
        • 1 cup vegetable stock
        • 1 cup plant-based milk (I use Oatly oat milk)
        • 3 tbsp nutritional yeast
        • 1 tbsp lemon juice
        • 1 tsp cumin
        • 1 tsp garlic powder
        • 1 tsp tapioca starch (for a gooey consistency)
        • 12 tsp salt
        • 1 (4 oz) can pickled jalapeños with juice
        • 1 can tomatoes with green chili’s, like Rotel
        • Dash turmeric for color, if desired


        Instructions

        1. Warm a medium-size skillet over medium heat. Add 2 tbsp vegetable stock and onions. Sauté onions until done and translucent, about 7-8 minutes. Remove onions from pan, and add to blender. Add all remaining ingredients except the Rotel tomatoes, if using. Blend until very smooth. If using a Vitamix, about 45 seconds on high.
        2. Transfer to a saucepan and put on the stove over medium-low heat. Heat until desired consistency, continually stirring so as not to burn the bottom. 
        3. Taste and add extra salt if desired. Pour vegan queso into a serving bowl and stir in the 1/4 cup chopped pickled jalapeños and drained can of Rotel if using. Garnish and serve.
        4.  


        Notes

        Keep leftovers in an airtight container in the fridge about 5 days. When reheating, add additional unsweetened plant-based milk, if desired, to thin to desired consistency.

        You can use chicken broth instead of vegetable if you’re not vegan.

        I use a Vitamix and love it.


        Nutrition

        • Serving Size: 12
        • Calories: 101
        • Fat: 7g
        • Protein: 3g

        Keywords: Vegan Queso Blanco


        Cousin Sara’s Savory Vegetable Pot Pie

        Cousin Sara’s Savory Vegetable Pot Pie

        My cousin Sara and her husband are expecting their first baby! They have both recently dabbled in a vegan/vegetarian lifestyle and said they felt really great! Because they want to continue their journey Sara reached out for some recipes. We talked about how our western plates are the exact same, a meat, a vegetable, and starch. So, what does one do when the meat is not on the plate? We make our veggies come front and center! I hope you love this Sara! Love to all three of you! Can’t wait to see the new bundle!

        This, my friends, is the ultimate comfort food. I simply love a good pot pie, and let me tell you this one doesn’t disappoint. The key for me in the one is the pickapeppa sauce. If you’ve never heard of it before it is made from cane vinegar, onions, sugar, tomato paste, sea salt, peppers, raisins, ginger, mango concentrate, cloves, thyme, garlic, black pepper, orange peel. It’s rich and adds a depth of flavor I’ve never seen before. Subsequently, I use it in my vegan gumbo, and it is a game-changer!

        The other great thing about a veggie pot pie is that you can use any vegetables that you have on hand! I loved the addition of green beans and parsnips in this recipe! You can make the filling in advance and/or double the filling and freeze the half you don’t use! I also prefer to use fresh herbs if possible!

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        Savory Vegetable Pot Pie


        • Author:
          Stephanie Bosch

        • Prep Time:
          20

        • Cook Time:
          25

        • Total Time:
          45 minutes

        • Yield:
          6 servings 1x


        Description

        Savory vegan vegetable pot pie!  Loaded with veggies, this is the ultimate comfort food! 


        Ingredients


        Scale

        • 2 tablespoons vegetable stock
        • 1 onion, chopped 
        • 8 ounces crimini mushrooms, stemmed and quartered
        • 1 clove garlic, minced
        • 2 large carrots, diced 
        • 2 parsnips, diced
        • 2 medium russet potatoes, peeled and diced
        • 2 stalks celery, sliced 1/4 inch wide
        • 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
        • 3 cups vegetable broth
        • 1 cup plant-based milk
        • 1 teaspoon kosher salt
        • 1 teaspoon dry rubbed sage
        • 1 teaspoon oregano
        • 1 teaspoon rosemary
        • 1 teaspoon thyme
        • Pinch cayenne pepper (optional)
        • 1 teaspoon ground black pepper
        • 2 tablespoons all-purpose flour
        • 2 tablespoons soy sauce
        • 1 tablespoon pickapeppa sauce (do not omit)
        • 1 pre-made piecrust

        Wash:

        2 tablespoons coconut oil and 1 tablespoon maple syrup, mixed


        Instructions

        Preheat oven to 425°.  

        Heat vegetable stock over medium heat in a large cast-iron skillet. Cook onions, mushrooms, and garlic in stock for 3 to 5 minutes stirring frequently. Stir in carrots, parsnips, potatoes, and celery.  If the vegetables begin to stick, add additional stock one tablespoon at a time if needed.  

        Add spices and cook for 2 minutes. Stir in green beans. Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the milk, adding a few splashes at a time, stirring constantly, scraping any brown bits from the bottom of the pan.  Add vegetable stock, soy sauce, and pickapeppa sauce. Bring to a low boil.

        Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Then turn the heat down and simmer for about 10 minutes, or until vegetables are barely tender.  Season with salt and pepper.  Remove from heat and let cool for about 5 minutes. 

        Roll the pie dough into a circle large enough to cover your cast iron pan. Brush the edges of the cast iron with the coconut oil and maple syrup wash, then lay the dough over the top to overhang the sides. Trim the overhang to a 1/2 inch larger than the edge of the pan. Gently press the dough onto the sides of the pan so that it sticks, then brush all over with the remaining wash. With a sharp knife, cut five slits in the top.
        Carefully place the cast iron in the oven. Bake until the pie is hot and bubbly on the inside, and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.



        Nutrition

        • Calories: 467


        LG’s Smoky Beer Cheese Soup

        LG’s Smoky Beer Cheese Soup

        I’ll be honest. I love cheese. It was, in fact, the most challenging thing for me to give up as a vegan. As a result, I even created and taught a class around the art of vegan cheese making. Years ago, when I first went plant-based, the vegan cheeses at the store always fell flat. The texture was off, and the taste was subpar, at best. Fast forward to now, my friends. I am so happy to say that Daiya has come up with a Farmhouse Style block cheese that is extremely good and quite impressive!

        I serve in on my charcuterie boards, and many of my non-vegan friends are amazed at how delicious it is! It looks like cheddar, feels like cheddar, and tastes like cheddar! That said, I had never really used it in a recipe until now! It was everything I’d hoped it would be! It melts exceptionally well and adds a rich depth of creamy goodness! Very pleased, and I think you will be, too! This soup is for you, Lisa G. I hope you like it!

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        LG’s Smoky Beer Cheese Soup


        • Author:
          Stephanie Bosch

        • Prep Time:
          10

        • Cook Time:
          20

        • Total Time:
          30 minutes

        • Yield:
          6 cups 1x

        • Cuisine:
          Soup

        • Diet:
          Vegan


        Description

        Delicious smoky cheddar beer soup!  Serve it in a bread boule, and voila, you are in cheese heaven!  


        Ingredients


        Scale

        • 2 celery ribs, finely chopped
        • 2 carrots, finely chopped
        • 2 medium shallots, finely chopped
        • 1 large jalapeño, seeded and chopped
        • 2 large garlic cloves, minced
        • ⅛ tsp liquid smoke
        • One 12-ounce bottle lager or pilsner
        • About 2 1/4 cups low-sodium vegetable broth
        • 1/4 cup all-purpose flour
        • 1 cup plant-based milk
        • 1 package of Daiya Cheddar Farmhouse Style block, coarsely grated
        • Salt and freshly ground pepper
        • Bread Boule, for serving


        Instructions

        In a dutch oven, bring ¼ cup veggie stock to a simmer over medium heat. Add celery, carrots, shallots, and jalapeno, cook until tender, about 7 minutes.  Add more stock 1 tbsp at a time, as needed, to prevent sticking.   To the dutch oven add the flour and cook over moderate heat, stirring, until lightly browned about 2 minutes. Whisk ½ the beer and all the stock into this roux until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the milk, and cheddar cheese, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Blend with an immersion blender, or blend half of the soup in the blender, then add the remaining soup, and blend until smooth.   Stir in the liquid smoke and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with french bread!


        Notes

        I used a Belgian style farmhouse ale, and it was delicious! You can use Daiya’s Farmhouse Jalapeño Havarti, or their Smoked Gouda, for this recipe as well.


        Nutrition

        • Serving Size: 1 cup
        • Calories: 300
        • Fat: 14
        • Saturated Fat: 2
        • Carbohydrates: 31
        • Fiber: 5g
        • Protein: 13


        Grandpa Joe’s Vegan Irish Stew

        Grandpa Joe’s Vegan Irish Stew

        When my Grandpa Jack was a boy, he spent much time with his grandparents. His grandpa was a man named Joseph. Old Joe came over from Ireland when he was in his 20s. He played a juice harp (harmonica), smoked a corncob pipe, and had such a thick brogue that only a few around him could understand what he was saying! From what I heard, he liked to dance and was quite a character. I would love to have met him! So this recipe is dedicated to his memory!

        Traditionally, an Irish stew (aka Guinness Stew) is made with lamb. I used hearty Crimini mushrooms for this recipe, but the Guinness and potatoes still qualify the stew as Irish. Regardless, it is absolutely delicious. Not too heavy but still extremely filling. In southern Ireland, carrots are added, and some cooks venture to add turnips! Enjoy!

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        Vegan Irish Stew


        • Author:
          Stephanie Bosch

        • Prep Time:
          15

        • Cook Time:
          30

        • Total Time:
          45 minutes

        • Yield:
          6 Servings 1x

        • Category:
          Soups, Stews

        • Cuisine:
          Irish

        • Diet:
          Vegan


        Description

        This vegan Irish Stew reminds me of being a kid!  My mom always made hearty soups and stews this time of year.  The savory flavor of this soup is amazing and will warm you to the bones!  


        Ingredients


        Scale

        • 1 onion, diced
        • 2 stalks celery, chopped
        • 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
        • 3 cloves garlic, minced
        • 1 pound whole crimini mushrooms, diced
        • 1/4 cup tomato paste
        • 10 oz bag frozen peas
        • 1 8oz. Guinness stout
        • 4 cups Edward & Sons Not-Beef Natural Bouillon Stock (or use vegetable stock)
        • 3 medium russet potatoes, peeled and cut into large chunks
        • 2 bay leaves
        • 1 tablespoon vegan Worcestershire sauce
        • 1 teaspoon dried thyme
        • 1/2 teaspoon dried rosemary
        • 1/2 teaspoon salt
        • 1/8 teaspoon ground pepper
        • 4 tablespoons cornstarch or arrowroot powder** See note
        • 3 tablespoons water (to make a thickening slurry)
        • fresh parsley for garnish


        Instructions

        1. Warm a Dutch Oven over medium heat.  Add onions and saute onions in a few tablespoons of water until onions begin to soften. 
        2. Add chopped celery, carrots/parsnips – saute for 6-7 minutes or until soft. Add garlic and cook until fragrant.  About 30 seconds. 
        3. Clean mushrooms and medium dice, add mushrooms and peas to the pot, and cook for 3-4 minutes, or until they begin to soften and lightly brown.
        4. Stir in tomato paste and add the stout. Stir well and simmer for 1-2 minutes. Add stock and potatoes.
        5. Add Worcestershire sauce and seasonings, and bring to a  boil. Reduce heat and cover.  Simmer 20-30 minutes or until potatoes are cooked through.
        6. Mix cornstarch and water.  Bring stew to a strong simmer and stir the slurry into the stew to thicken.  Stir well. Garnish with fresh parsley and peas, if desired.


        Notes

        **I like a thick stew, so I used 4 tablespoons.  If you don’t want it thick, reduce corn starch to 3 tablespoons. 


        Nutrition

        • Serving Size: 6
        • Calories: 233


        Tuscan White Bean & Kale Soup

        Tuscan White Bean & Kale Soup

        This soup has long been a family favorite. It is my go-to soup when someone is sick, or if I want to make a soup on the fly, I always have all of the ingredients on hand. Starting with the holy trinity (carrots, onion, and celery), I finish the soup using curly kale vs. the flat Lacinato or dinosaur kale. But if you don’t like kale, feel free to use spinach or cabbage in its place.

        It’s the perfect winter soup because it’s rich in fiber, but not calorically dense making it ideal for the less active chilly days ahead.

        The recipe also makes a big batch so that you’ll have plenty left over for lunches throughout the week, or you can freeze the rest for a rainy day. Enjoy!

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        Tuscan Kale & White Bean Soup


        • Author:
          Stephanie Bosch

        • Prep Time:
          15

        • Cook Time:
          35

        • Total Time:
          50 minutes

        • Yield:
          4 Servings 1x


        Description

        This Tuscan White Bean Soup is made with a ton of veggies and the most flavorful broth!  Enjoy!  


        Ingredients


        Scale

        • 1 cup carrots, sliced
        • 2 stalks celery, diced
        • 1 small yellow onion, diced
        • 3 cloves garlic minced
        • 2 tbsp olive oil
        • 1 zucchini, medium diced
        • 1  28-ounce can of diced tomatoes
        • 1/2 tsp smoked paprika
        • 1 1/2 tsp dried oregano
        • 1 tsp dried basil
        • 1/2 tsp dried thyme
        • 4 cups vegetable stock
        • 1 can Cannellini beans, rinsed and drained
        • 1 large kale leaf, chopped
        • 1/ 2 cup chopped, parsley

        sea salt & fresh pepper to taste


        Instructions

        1. In a large soup pot, heat olive oil over medium heat. 
        2. Stir in carrots, celery, and onion, Season with sea salt & fresh pepper and stir well. Cook until softened, stirring occasionally, for 5-7 minutes.  Add garlic and cook until fragrant, about 30 seconds. 
        3. Stir in zucchini, tomatoes, smoked paprika, oregano, basil, and thyme,  and cook for another minute or so, stirring frequently.  
        4. Stir in beans and stock and simmer on medium-low for 45 minutes, stirring occasionally and adding more water (I add up to 2 cups of water) as needed
        5. Stir in kale and parsley, remove from heat and let sit for five minutes covered to wilt the kale
        6. Serve warm


        Notes

        • If you don’t have kale or aren’t a fan, you can swap kale for spinach.
        • Use organic vegetable stock for more depth of flavor. 
        • Store soup in a sealed container in the refrigerator for 3-5 days, or freeze.


        Nutrition

        • Calories: 128 C

        Keywords: Soup, Kale Soup, Tuscan White Bean Soup


        Creamy Polenta with Portobello Mushrooms and Red Pepper

        Creamy Polenta with Portobello Mushrooms and Red Pepper

        Last night my husband had a zoom client meeting that included a wine tasting from Napa Valley. The manager of Amizetta winery in Napa (St. Helena, to be exact) walked them through two wines. My job was to make a great meal that would pair well with a bold Cabernet and a Merlot. The first thing that came to mind, of course, was portobello mushrooms! These steaky mushrooms are versatile and hold up well to the deep complexity of the cabernet and the soft tannins of the merlot. So yummy! I couldn’t decide between creamy polenta or polenta cakes, so I made both.

        Mushrooms:
        1 tbsp olive oil
        1 pound portobello mushrooms, sliced to ¼” slices
        1 medium onion, diced
        1 red bell pepper, diced
        2 tsp garlic, minced
        1 tsp thyme
        1 tsp basil
        ½ tsp red pepper flakes
        1 bunch spinach, roughly chopped
        ½ cup red wine
        Salt and pepper to taste

        Polenta:
        I used a store-bought San Gennaro Polenta, a traditional Italian
        1 cup vegetable stock
        2 tbsp nutritional yeast

        Warm medium skillet over medium heat and add olive oil. Once the oil has heated and begins to shimmer, add onion and bell pepper. Saute until the onion is translucent, about 8 minutes. Remove pepper/onion mixture from pan and add to a mixing bowl. If necessary, add more oil and then add mushrooms and spices to the pan. Saute for about 5-7 minutes. Deglaze the pan with the red wine, and add salt and pepper. Add spinach and cook until spinach has wilted. Add pepper/onion mixture to pan and heat through until warm.

        Polenta:
        While the mushrooms are cooking, crumble ½ of polenta into a saucepan and add vegetable stock and nutritional yeast. Simmer over medium heat until most of the stock has evaporated, and the polenta is smooth. I used a potato masher to help break down the polenta. Take the other half of the polenta and slice into ¼” pieces and add to a well oiled warmed skilled. Cook for about 3-4 minutes per side or until sufficiently browned.

        To plate: Add creamy polenta to a plate, top with browned polenta slices, then top with the mushroom mixture—salt and pepper to taste.

        The Mad Dash to the Middle

        The Mad Dash to the Middle

        It is no secret that our educational system here in the US is far behind its peers. Our investments in healthcare and education have not only fallen short, but they have also fallen short to our detriment. We are ranked 27th in the world, both in health and education. We are 38th out of 71 countries when it comes to math scores and 24th when it comes to science. While countries like Finland, Iceland, Denmark, and the Netherlands currently lead the way, the US continues to fall behind consistently. If the government does not like spending money on education, does that mean should just settle for living in a society where knowledge and power are only afforded by the rich? Suffering of course are the anxious poor wanting more of what they rich have, yet always receiving less? I suppose this is the curse of capitalism, but that is a topic for another day.

        Under Trump’s tutelage, the current head (cough, cough) of the Department of Education Betsy Devos, supported $5.6 billion in cuts from its fiscal budget. Thankfully he backed away from his attempt to cut federal aid for the Special Olympics program. But I guess it was a little harder to sneak that one past. Sneak past whom. I’m not sure. Education and healthcare are not topics much-lamented over here in the US.

        I don’t want to bash a broken educational system. But like our healthcare system, I no longer wish to be a part of it. This year, with the help of a dedicated community of self-educators, I will begin the academic instruction of my children. Now, this may sound like a lofty aspiration, or even a slow descent into madness; either way, I have no reservations about my decision. I do not want my children happily educated in the middle of a substandard bell curve, so they can graduate and be chewed up and swallowed into the belly of a capitalistic beast.

        On our way to dinner the other evening, we saw a woman standing on the side of the road with a broken-down minivan. She looked tired and hot, maybe about twenty-five years old. She had taken her baby out of the warm car and sat her carrier on an even hotter concrete, while a two-year-old boy was making a run for it every time she turned her back. We passed by, and without a word, my husband circled back around. When we got to her, she was sobbing. It turns out she was a single mom living at a weekly rental motel. She had reached her limit. She was not just crying; she was sobbing. The weight of her life was taking its toll. The weight of driving across the state with no air conditioning, crying babies in the back seat, and just enough gas from her step-dad to get them home took its toll. Well, almost home. She was grateful, embarrassed, tired, scared, on her last leg. I don’t think I’ll ever forget her. Her greatest sin? She was poor and likely “uneducated” poor. She was trapped. And I can’t help but recoil knowing that we are considered a modern industrialized society. Imagine the poor, illiterate women in developing countries; it’s mindboggling.

        But man, or woman, poverty and lack of education are conscious means of control. My mom always used to say, “they can take the house, or your car, they can even take your life, but they can’t take your education.” Not exactly sure who “they” are…so we’ll call them “the man!” But she was correct. Education teaches literature, math, science; this is true. A well-rounded, solid education should also teach you to think for yourself, to question everything, not to believe everything you hear or see, to examine and reflect upon everything. That will be my goal here on my homeschool page, to be the teacher and the student.
        I am looking forward to this new journey.

        Cauliflower Vichyssoise with White Truffle Oil

        Cauliflower Vichyssoise with White Truffle Oil

        Here is another summer soup for your palate!  Like a traditional vichyssoise, this soup can be served either hot or cold. It is so rich and satisfying it definitely leaves you wanting more! You’re welcome.

         

         

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        Cauliflower Vichyssoise with White Truffle Oil


        • Author:
          Stephanie Bosch


        Description

        Easy Summer Soup 

         


        Ingredients


        Scale

        2 tablespoons extra virgin olive oil
        1 onion, diced
        2 cloves garlic, minced
        1 head cauliflower, cored and chopped (about 7 cups)
        1 (16-ounce) cans of white beans, drained and rinsed (cannellini, great northern, or navy)
        1 medium potato, peeled and chopped into 1/2-inch pieces
        1/2 cup white wine (optional)
        ½ tsp onion powder
        1 tsp Dijon mustard
        1/2 tsp nutmeg
        1/8 tsp cayenne pepper
        1 teaspoon kosher salt
        1/4 teaspoon ground white pepper
        4 cups low-sodium vegetable broth
        1 cup non-dairy milk of your choice (I used full fat coconut milk)
        White truffle oil
        Chopped chives for garnish, hazelnuts, sriracha or other hot sauce, microgreens (all optional)


        Instructions

        Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes. Add the cauliflower, beans, potatoes, mustard, and spices, except salt and pepper. Stir well coating all ingredients. Cook for about 1 minute. Add wine to deglaze the pan. Add vegetable broth, salt, and pepper and bring to a boil. Reduce the heat, cover, and simmer until the cauliflower is completely tender about 20 minutes. Remove the pot from the heat and stir in the plant-based milk. Puree the soup with an immersion blender (or in batches in a regular blender). Transfer the soup to the refrigerator and chill. Drizzle soup with truffle oil, add a few drops of sriracha, hazelnuts, and sprinkle with the chives/microgreens, before serving.



        Hummus Bowl with Roasted, Raw, & Pickled Vegetables

        Hummus Bowl with Roasted, Raw, & Pickled Vegetables

        This is one of my most favorite meals.  Not only does it check all the healthy boxes the combination of flavors is out of sight!  The great thing about this bowl is that it can be made an infinite number of ways.  I usually always have pickled veggies and fresh spouts on hand so they made an easy and flavorful addition to what might otherwise be a basic Buddha Bowl.  Roasted Cauliflower is my most favorite addition to any bowl and with the sweet pickled onions and creamy hummus, well, sufficed to say it was my favorite meal of the week!

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        Hummus Bowl with Roasted, Raw, & Pickled Vegetables


        • Author:
          Stephanie Bosch

        • Prep Time:
          Varies

        • Cook Time:
          25 minutes

        • Total Time:
          28 minute

        • Yield:
          4 servings 1x

        • Category:
          Main Meal


        Ingredients


        Scale

        • 1/2 head cauliflower chopped into 1” florets
        • 1 (12 oz) pack drained organic tofu, cut into 1” cubes
        • 2 cups sangria tomatoes (grape will work too) sliced on the bias
        • 1 cucumber sliced
        • 1 (15.5 oz) can garbanzo beans, drained and rinsed
        • 1 (7 oz) jar of sundried tomatoes, sliced into matchsticks
        • 1 cup pickled red onions
        • Hummus (homemade or store-bought)
        • 1 cup sprouts (alfalfa, or microgreens)
        • 2 tsp cumin
        • 2 tsp smoked paprika
        • 2 tsp garlic powder
        • 1.5 tsp sea salt
        • 2 Tbsp organic extra virgin olive oil
        • Pepper, to taste
        • Sunflower Seeds (pepitas work, too!)

         


        Instructions

        Preheat oven to 400°F.

        Slice cauliflower into 1″ pieces, add to large mixing bowl.  Drain tofu and cut into 1″ cubes, add to cauliflower.  Slice tomatoes on the bias (I like to use multi-colored tomatoes for presentation) and add to the cauliflower-tofu mixture.  Combine cumin, paprika, garlic powder, salt, and pepper in a small mixing bowl, reserving 2 tsp of spice mix in a separate bowl.  Coat mixture with 2 Tbsp of olive oil, stir well making sure all pieces are coated, add spices, and stir.  Add tofu, cauliflower, and tomatoes to a parchment-lined baking sheet.   Roast for 25 minutes, turning mixture at halfway point.

        When vegetables are done, divide all ingredients, except sprouts and hummus, between 4 bowls.  Add hummus to the center of each bowl, and sprinkle with the remaining spice mix.  Garnish each bowl with sunflower seeds and sprouts. Enjoy!

         


        Notes

        Feel free to use any vegetable of choice. 

        Keywords: hummus, bowl, roasted vegetables, cauliflower


        Watermelon Gazpacho

        Watermelon Gazpacho

        For as long as I can remember Summer meant splashing around at the lake, drinking lemonade, and eating my weight in watermelon.   So when a friend of mine told me about a watermelon soup with jalapeno she had somewhere down in Florida, I immediately went to work! After making at least a half-dozen recipes, I finally figured it out!   This magical soup is not only a favorite of mine, everyone who tries it, asks for the recipe!  So, my friends…here you go!

         Watermelon Gazpacho

        • 6-7 cups of diced watermelon
        • 1 red onion roughly chopped (reserve 2 Tbsp for garnish)
        • 1 red bell pepper, cored and roughly chopped (reserve 2 Tbsp for garnish)
        • 1 cucumber, roughly chopped (reserve 2 Tbsp for garnish)
        • 1 jalapeno, seeds removed, chopped
        • 4 Roma tomatoes cored, roughly chopped (reserve 2 Tbsp for garnish)
        • 4 Tbsp. apple cider vinegar
        • 1/4 cup olive oil
        • 1/4 cup fresh basil leaves roughly chopped (can sub 2 Tbsp dry basil)
        • 1 Tbsp fresh dill weed (garnish)
        • Salt and Pepper, to taste

        Directions:

        In a blender puree the tomatoes, jalapeno, bell pepper and 1/2 the watermelon.  Add cider vinegar, olive oil, and pulse.  Add the onion, cucumber, remaining watermelon,  and basil, puree until smooth.  Salt and Pepper to taste!  Chill for 1 hour and serve.

        Combine and garnish with reserved onion, bell pepper, cucumber, tomatoes and fresh dill.

        Mushroom Bolognese

        One of my favorite sauces is Bolognese.  It’s simple, delicious, and reminds me of one of my favorite meals growing up.  This meat-free version is made from ground mushrooms and is ready in about 30 minutes.

        Mushroom Bolognese

        spaghetti-bolognese-food-rustic-722670

        2 (8 oz) packs of cremini mushrooms

        1 yellow onion, diced

        3 cloves garlic

        1 medium-size carrot

        1 medium celery rib

        2 Tbsp tomato paste

        2 Tbsp oil, or water

        ½ cup red wine

        1 tsp basil

        1 tsp oregano

        1 tsp salt

        ½ tsp red pepper flakes

        ½ cup cashew cream

        1 tsp rosemary

        In a food processor, pulse the onion, carrot, celery, garlic, and mushrooms until finely chopped. In a large pan warmed over medium heat, add oil, or 2 Tbsp water, if not using oil. Add the vegetables, season with basil, oregano, and cook over moderate heat until softened, 20 minutes. Add 1 Tbsp of water, or stock, as needed, to prevent sticking.
        Add the wine, salt, and red pepper; and stir. Cook until the wine evaporates.  About 3-4 minutes.

        Add the cream, rosemary, and 1/4 cup of grated vegan cheese and simmer for 5 minutes.
        At this point, you can either add warm pasta, and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated, or stuff shells and top with remaining creme sauce. Serve.

        Mercy, Mercy, Me (The Ecology)

        Mercy, Mercy, Me (The Ecology)

        To quote the late great Marvin Gaye, “Oh, things ain’t what they used to be, no, no. Oil wasted on the oceans, and upon our seas, fish full of mercury.” “What about this overcrowded land? How much more abuse from man can she stand?” Gaye wrote the lyrics for this iconic song in 1971, the year I was born. This song which came out nearly 50 years ago, could have easily been written about our world today.  Marvin Gaye is one of my favorite poets and modern-day soothsayers. Through his music, he advocated not just for the rights of his black brothers and sisters, but for all people, and for the planet. Gaye wrote about things like discrimination, hate, division–the themes of countless generations. But he also spoke of hope, acceptance, love, and unity. I think it’s cool that throughout history many cultural revolutions have been played out through music.   I am a proud product of this generation–born to learn from the mistakes of those who came before me and to speak my mind. 

        That said, as a staunch advocate of veganism, I have been accused a time or two of being self-righteous. But self-righteous people believe they are morally superior and often speak in terms of unfounded certainties. In other words, they espouse their own “self-serving” versions of the truth. That is not me, nor my intention. The truths I speak of have been scientifically proven over and over again. These laws of nature are predictable, measurable, and, as it seems–inevitable. But I have learned to be careful when I speak because sometimes passion can be mistaken for preaching. So, I will do my best to walk the line. 

        I have written before about the carnage of modern-day animal agriculture, an industry whose practices are protected by “AgGag Laws.”  The Agricultural Gag Laws are designed to silence whistleblowers who reveal animal abuses on industrial farms. Ag-gag laws currently exist in seven states, penalizing whistleblowers who investigate the day-to-day activities of industrial farms. (1). In my state of Missouri, whistleblowing has been criminalized. In other words, if someone exposes the truth of any atrocity, they can be prosecuted and penalized. The State legislature and the lobbyist behind them believe that these “truths” can be damaging to corporate interests and their profits.  

        Organizations like the ASPCA and PETA who make it their mission to expose these inhumane practices are often villainized by the mainstream who believe that abusing a cat or dog is horrifying but are unwilling to take action when it comes to the horrors suffered by agricultural animals. Part of this is cognitive dissonance is due to societal conditioning; we do things because that’s the way everyone does it, but also because the atrocities and abuse in our food system are hidden away. 

        This abuse leads me to my next point, the conditions that are causing the suffering of these animals. To quote journalist Michael Pollan, “Were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill, and eat animals the way we do.” I read his book “The Omnivore’s Dilemma” four years ago and have used it as a reference point for many of my meat-eating friends who have questions about my choice to be a vegan. Before reading Pollan’s book, I had watched a documentary called Food, Inc. Prior to becoming a vegan, I had never given much thought to where my food came from. But once I learned where it came from I was appalled. It became my mission to learn as much as I could and to teach others. I am not going to go into all of that because I already have in previous posts here, but suffice to say what we are going through now, is no surprise to me.  

        Covid-19 has been referred to as the Wuhan Flu after being traced to a wet market in Wuhan China. These wet food markets sell live animals, without much, if any regulation. Like many other zoonic diseases like Mad-Cow, Swine Flu, Ebola, they are given their names from the animals or areas where they originated. These diseases are passed from animals to humans due to things like “Habitat erosion, which may be one of the biggest factors in how viruses have begun breaking down the walls between us and the animals that originally carried them.” And the most common way they initially transfer to us through our modern-day food system. “It’s the handling that comes before eating — the killing, skinning, and butchering — that is highly risky.” (3)

        But that’s China.  Just because we don’t have wet markets here in the US doesn’t mean that we don’t get sick from our food here. Currently, there is an outbreak of fatal bird flu in South Carolina that has people worried statewide about the low pathogenic disease, which has mutated into the more severe version and can be transmitted from “species to species.” For years in neighboring Duplin County, North Carolina, where 20% of people who live within a half-mile of a pig or poultry farm have asthma, mucous membrane irritation, respiratory conditions, reduced lung function, and acute blood pressure elevation. Statewide about 900,000 or 10% of the population lives within 3 miles of such farms. And as it often does, it seems to affect mostly minorities and the poor. 

        In a 2017 article, The Guardian reported that researchers from the University of North Carolina revealed that most of the state’s industrial hog operations disproportionately affect African Americans, Hispanics, and Native Americans, a pattern, that “is generally recognized as environmental racism.” “They (corporations) fill massive lagoons with [waste], and they take that lagoon stuff and spray it over fields,” said US Senator Cory Booker in recalling a trip to North Carolina late last year. “I watched it mist off of the property of these massive pig farms into black communities. And these African American communities are like, ‘We’re prisoners in our own home.’ The biggest company down there [Smithfield] is a Chinese-owned company, and so they’ve poisoned black communities, land value is down, abhorrent … This corporation is outsourcing its pain, its costs, on to poor black people in North Carolina.” 

        Former NC State Representative Rep. John Blust in a general assembly meeting called out his colleagues for protecting big business by “passing amendments to prevent anyone who lived more than a half-mile from the source of an alleged nuisance from suing. The law prohibits lawsuits filed more than a year after the farm begins operation or undergoes “a fundamental change” and bar punitive damages unless the farm operator had been convicted of a crime or civil enforcement action for violations related to the alleged nuisance.  (4) Blust went on to say that the legislation “shields “one giant corporation” from individual neighbors who have legitimate concerns about the stench, the flies, the buzzards, and the dried remains of sprayed and liquefied hog excrement that coated their houses. Blust and his constituents lost as the bill was ultimately rushed through to avoid debate and amendments.

        We have reached a frightening precipice in time, a global crossroads if you will. With recent news reports of groceries seeing meat shortages by the end of the week due to hundreds of Covid-19 outbreaks in meatpacking plants, there will likely be a mad rush to buy up the current supply. If this happens, millions will be forced to find their protein sources from other means. I hope that people will realize what some of us have known all along, ware designed to eat plants. Just because we have evolved to eat meat, doesn’t mean we should. Plants are not only a sustainable resource for human consumption, but they are a viable resource for our planet. Every day I eat the bounty of the plant world, and I am neither hungry or dissatisfied. I am healthy and happy. In the last week, I have had two people reach out to me, wanting me to know that I had helped change their perspective. They are both moving toward veganism. I hope that those two will help two more, who will help two more. Epidemiologists, climate scientists, and countless others have shown through scientific modeling that we don’t make a significant shift and continue to make the same mistakes over and over again; it will eventually lead to our demise. That would be awful. Finally, I am reminded of this great parable I’ve heard for years.  

        “The Drowning Man.”

        A fellow was stuck on his rooftop in a flood. He was praying to God for help.

        Soon a man in a rowboat came by and the fellow shouted to the man on the roof, “Jump in, I can save you.”

        The stranded fellow shouted back, “No, it’s OK, I’m praying to God and he is going to save me.”

        So the rowboat went on.

        Then a motorboat came by. “The fellow in the motorboat shouted, “Jump in, I can save you.”

        To this the stranded man said, “No thanks, I’m praying to God and he is going to save me. I have faith.”

        So the motorboat went on.

        Then a helicopter came by and the pilot shouted down, “Grab this rope and I will lift you to safety.”

        To this the stranded man again replied, “No thanks, I’m praying to God and he is going to save me. I have faith.”

        So the helicopter reluctantly flew away.

        Soon the water rose above the rooftop and the man drowned. He went to Heaven. He finally got his chance to discuss this whole situation with God, at which point he exclaimed, “I had faith in you but you didn’t save me, you let me drown. I don’t understand why!”

        To this God replied, “I sent you a rowboat and a motorboat and a helicopter, what more did you expect?”

         

         

         

         

         

        Vegan Breakfast Slider

        Vegan Breakfast Slider

        St. Louis is known for many things: the Arch, Budweiser Beer, Chuck Berry, Bob Costas, and Joe and Jack Buck.  We are second only to the New York Yankees for the most World Series wins, we are the current Stanley Cup winners (Go Blues!), and former home to the Super Bowl Champion, St. Louis Rams. Yo, Kurt Warner! And we eat things that nobody else has ever heard of outside of St. Louis, like toasted ravioli, gooey butter cake, and the slinger.  

        The area in the Lou famously referred to as “The Hill” is home to baseball greats Yogi Berra and Joe Garagiola. It is also home to our beloved toasted ravioli. As the story goes, a fresh ravioli fell into the fryer at a place called Mama Campisi’s on a day when Joe Garagiola was there. After this fateful event, these little pieces of fried heaven allegedly began appearing on menus around town. Served with a warm marinara sauce, all I can say is, sono così deliziosi!

        The Gooey Buttercake, another St. Louis favorite, also came about by accident. Although nothing like a traditional cake, this chewy goodness is part coffeecake and part gooey custard. And if you’ve ever had a piece, you know how sinfully delicious it is. Some say that in the 1930s a baker mistakenly mixed up their ingredients for a traditional coffee cake and voila. Accident, or fate? You be the judge! 

        And finally, our favorite of the three, “The Slider.” A meal best appreciated and usually served between the hours of midnight and 3:00 AM, at places like the “Eat Rite” diner near Busch stadium, the Slider is essentially anything you want it to be. Yep, it’s that post-drinking, pre-pass out frankenfood that has become a right of passage for those who dare tread in our waters. The basic version is hash browns, eggs, and a hamburger patty smothered in chili, then topped with cheese and chopped onions, and it will leave you feeling a bit dizzy and crying fire in the hole the next day! But the best part of any slinger is it can be any combination of your favorite foods slapped on top of each other and consumed in relatively short order. We prefer to make a healthier vegan version that will not only leave you feeling satisfied,  it’s also a great way to finish off all of those leftovers!      

        Our slinger begins with a basic Tofu Scramble from The Minimalist Baker, which we cook for about 8 minutes before adding a half pack of Trader Joe’s Vegan Chorizo. Made from soy and only a few other natural ingredients, their chorizo tastes just like its traditional counterpart, but without all of the disgusting greasiness. We layer scramble with hashbrowns or roasted potatoes, and then garnish with salsa, avocados, cilantro, hot sauce, 1/4 cup of vegan gravy, or my favorite Cashew Queso! In this picture, I also added a delicious vegan Chili Colorado.   You’re welcome.  

         

        Ayubowan–May You Have Long Life

        Ayubowan–May You Have Long Life

        When I got sick a few years ago, I knew that western medicine would not offer me much in the way of actual healing. Having been a follower of ancient Chinese medicine for years (thank you, Bill Moyers, for “Healing and the Mind”), I knew the powers of acupuncture, and Chinese herbs, the importance of balancing the Chi, and of course, the meditative practices of Buddhist Yoga. But after listening to hundreds of podcasts by a naturopathic doctor, Dr. Stephen Cabral, I began researching the ancient practice of medicine from India called Ayurveda. I have adopted the practices of both cultures and believe this is the path to true healing.

        Chinese, and Indian Ayurvedic medicine, are the two most commonly practiced forms of traditional medicine in Asia. Both share a similar holistic approach—treating the person as a whole vs. treating just a symptom or set of symptoms. Philosophically, however, they are very different from each other. Ayurvedic medicine takes a constitution-based approach, i.e., individuals are born with different traits and characteristics that are unchanging. When their constitution (dosha) is out of balance, it creates a set of symptoms that, if left unchecked, can lead to “dis-ease.” Chinese medicine treats what they call ch’i or qi in the body. Ch’i is a vital energy that connects to all of your organs and their function. It also uses an aggregate of healing modalities, which includes acupuncture, Chinese herbal therapy, massage, dietary therapy, Tai Chi, and Qi Gong. It is ultimately based on Taoist philosophy. I will write more in-depth about Chinese medicine in a future post, but for now, let’s talk about Ayurveda.

        Ayurvedic medicine emphasizes the three doshas or biological energies found throughout the human body and mind. They believe that doshas govern all physical and mental processes and provide every living being with an individual blueprinting for health and fulfillment. These doshas are called Vata, Pitta, and Kapha. Your constitution, or dosha, is determined at the time of conception. Much like the color of your eyes, or the size of your stature, your composition is unchanging. While we have all three doshas in our bodies, we each have a dominant dosha, which cannot be changed. Once a Vata, always a Vata. Let’s begin.

        Kapha governs all structure and lubrication in the mind and body. It controls weight, growth, lubrication for the joints and lungs, and the formation of all the seven tissues — nutritive fluids, blood, fat, muscles, bones, marrow, and reproductive tissues. Therefore Kapha controls our lymphatic system. Even in the desert parts of the country, winter is relatively damp and cold, with spurts of snow, ice, or freezing rain. These elements create a similar reaction within the body to accumulate Kapha, particularly avalambaka Kapha (Kapha housed in the respiratory system). We feel the results as we blow our noses and cough through winter.

        For me, winter means puffy eyes, and puffy eyes can be a clue your lymph fluid is getting sluggish. Other signs of an “increased” Kapha (when a particular dosha is present in higher than average proportions, it is increased, aggravated, or excess state) can be sluggishness, swelling, higher than normal blood pressure, and excessive phlegm. So what can we do? Exercise!

        It turns out lymph vessels are squeezed by your muscles when you move. Therefore, exercise plays a vital role in lymphatic fluid circulation. Deep breathing exercises can also benefit the flow of lymphatic fluid because of the pressure deep breathing creates in the chest and abdominal cavities, along with the contractions of the diaphragm and abdominal muscles.

        Lymphatic Yoga: neck motion – slowly lift your chin to the ceiling and look up while inhaling slowly; bring it down, slow exhalation, and look at the heart (Repeat 3X). Bring your head to a neutral position. Turn your head to the right and look over the shoulder far behind you, the same to the left (3X). Shoulder motion – breathe in, slowly lift your shoulders to the ceiling, exhale with a sigh and let them go down (Repeat 5X).

        Other ways to balance your Kapha:

        • Breathe deeply and slowly for at least 10 min daily.
        • Drink plenty of water.
        • Reduce your daily salt intake.
        • Reduce your alcohol intake.

        Vata dosha governs body movement, the nervous system’s activities, and the process of elimination. Vata translates into “That Which Moves Things,” regulating anything related to movement, such as breathing, talking, nerve impulses, shifts in the muscles and tissues, circulation, assimilation of food, elimination, urination, and menstruation. Vata is often called the “King of the Doshas” since it governs the body’s greater life force and gives motion to Kapha (“That Which Sticks”) and Pitta, the third and final dosha (“That Which Cooks”).

        I am Vata dominant, and wintertime is my most challenging time. Vata’s love warm climates and warm food. They have high energy (bordering on hyper) and have difficulty saying no. A Vata responds to stress with fear, and because their mind is continuously moving, Savasana in Yoga (a time of extreme silence) is the most challenging part of Yoga! Vata’s are quick to learn, usually fast talkers, and tire quickly because they try to do 1000 things at once. If Vata’s are out of balance, it’s because they have exceeded the limits of their energy. They can sometimes become anxious and can’t sleep. Vata dosha is closely connected to the root chakra, which is responsible for grounding and bringing a sense of wholeness and happiness. Ground through Yoga and exercise can be pretty helpful.

        Ways to balance Vata:

        Pitta derives from the elements Fire and Water and translates as “that which cooks.” It is the energy of digestion and metabolism and energy production in the body that functions through the carrier substances such as organic acids, hormones, enzymes, and bile.

        The central locations of Pitta in the body are the small intestines, stomach, liver, spleen, pancreas, blood, eyes, and sweat. Physiologically, Pitta provides the body with heat and energy by breaking down complex food molecules. The primary function of Pitta is transformation. Those with a predominance of the Pitta principle have a fiery nature that manifests in both body and mind.

        Qualities of Pitta:

        • Hot

        • Light

        • Intense

        • Penetrating

        • Pungent

        • Sharp

        • Acidic

        Pittas doshas are usually of medium size and weight. They sometimes have bright red hair, but baldness or thinning hair is also typical in a Pitta. They have excellent digestion, which sometimes leads them to believe they can eat anything. 

        An aggravated Pitta causes problems related to excessive heat and acidity in the mind and body, such as acid indigestion, diarrhea, anger, fever, hot flashes, infections, and rashes.

        To balance Pitta:

        • Enjoy exercise, but avoid getting over-heated or too embroiled in competitive sports.
        • Keep cool. Avoid hot temperatures and food.
        • Walking in nature, especially by bodies of water or in the shade of mature trees, Yoga, swimming, skiing, cycling, etc., are good choices.
        • Favor cooking with cooling spices like fennel, coriander, cardamom, and turmeric. Coconut oil and olive oil are also good.
        • Avoid chili peppers, vinegar, alcohol, tobacco, caffeinated beverages, and chocolate.
        • Get to bed before 10 PM.
        • Moderation; don’t overwork.
        • Allow for leisure time.
        • Regular mealtimes, especially lunch at noon.

        In sports nutrition, the doshas are very similar to the endomorph, ectomorph, and mesomorph body types, as you will see below.

        • Vatas are energizer bunnies that love to move. They are most similar to the Ectomorph body type.

        • Pittas are natural athletes. They are comparable to the Mesomorph body type.

        • Kaphas are most like the Endomorph body type.

        Due to many factors in our environments like weather, seasons, lifestyle choices, and diet, the most dominant dosha tends to become imbalanced, but any Dosha can also become imbalanced. These imbalances create a secondary, “current” state, known as Vikriti, which results from inadequately supporting our natural constitution (Prakriti). We push ourselves off balance by continually eating foods or adopting habits that are not suited to us — primarily by exposing ourselves to more of the Doshic energies that we already have. Suppose we are experiencing imbalance symptoms, such as bloating, rashes, spots, hot flushes, itchy skin, sore gums, gassiness, tummy upsets, lousy temper, tiredness, or anxiety. In that case, our Vikriti is way off from our Prakriti. These signs that our mind-body is off-kilter, if left unchecked, lead to disease down the road.

        In summary, the doshas are dynamic energies that constantly change in response to our actions, thoughts, emotions, foods, seasons, and other sensory inputs that feed our mind and body. When we live in the fulfillment of our natures, we naturally make lifestyle and dietary decisions that foster balance within our doshas. But when we live against our intrinsic nature, we tend to support unhealthy patterns that lead to physical and mental imbalances. In my next blog post, I will discuss some ways to re-balance your doshas and explore some of the themes of traditional Chinese medicine.

        Thank you, Stephen Cabral, ND, for the passion and knowledge that you share so freely and lovingly.

        Until then, Ayubowan!

        Aloo Gobi with Chana

        Aloo Gobi with Chana

        After Mexican food, Thai food, and Indian food vie for second as my most favorite food.   A few weeks ago my husband ordered a Veg Manchurian from our favorite Indian restaurant. It was delicious, but it was waaaaay too SPICY.  I got the hiccups and couldn’t feel my tongue after 7 bites.   Maybe it’s just my western palate, but I would have enjoyed it so much more if it lost some of its heat.   So I decided to dive headfirst into Indian cooking!   The ingredients sound complex, but it really is ALL about the spices.  After perusing many a dozen recipes (both North and South Indian) I realized that most of the spices in this recipe are universally Indian/Middle Eastern, and by adding them to my pantry, I opened up a whole new world (or at least a dozen countries worth) of food!

        Aloo Gobi is a simple dish made from cauliflower and potatoes.  There are generally two kinds of Aloo Gobi, one made with onions and tomatoes, and one without.   I love both, but this one is my favorite…mostly because I envisioned eating it over creamy coconut curried lentils!  I added chickpeas or “chana” to bump the protein and it was delicious!

        Baked Aloo Gobi with Chana

        •2 medium russet potatoes, cut into 1” cubes

        •1 medium head of cauliflower, cut into small florets

        •1 14 oz. can chickpeas (chana) 

        •2 Tbsp Olive Oil 

        •2 tsp. ground cumin 

        •2 tsp. ground turmeric

        •1 tsp. ground coriander

        •¾ tsp garam masala

        •¾ tsp dried fenugreek leaves

        •¾ tsp amchur (dry mango powder)

        •1 Tbsp. minced ginger

        •1 Tbsp. minced garlic

        •Pinch of asafetida (optional, but really great)

        •Pinch of cayenne (adjust according to preference)

        •1 tsp. (or more) kosher salt

        •1 Tbsp. (or more) fresh lime juice

        •½ cup chopped cilantro

        Instructions

        1. Chop the cauliflower into small florets and put in large bowl.

        2. Chop the potatoes into 1” cubes and add to the bowl.  Add drained, rinsed chickpeas.

        3. Mix spices until well combined.   Remove Add spices to the vegetable mix; toss to coat.

        4. Add olive oil, minced ginger, and garlic, to the bowl and toss well. 

        5. Let the vegetable mix sit for a minute or two.

        6.Spread mixture in a large stoneware or 3” ceramic baking dish. 

        7. Bake at 400° F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender. Taste and adjust salt and spices accordingly. Garnish with fresh cilantro, a dash of turmeric, and lime juice. And serve hot with any Indian bread.

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        Running the Path

        Running the Path

        The other day my neighbor came over for coffee.  She seemed a bit down and out and told me she was thinking about running.  She said she wanted to feel better about her body, and that losing some weight would make her feel better about herself.   She told me she had never run before, and wanted to pick my brain on how to run.   I smiled and said, “Go put on some running shoes and run!  Don’t overthink it.   Just go for a run.  Don’t worry about how fast you are, how long your run is, or how many times you had to stop to catch your breath.  Just go run.”  I remember not being able to run ¼ mile without stopping.  Now I run a full 8 miles without resting once.   I started by simply putting one foot in front of the other.  “But,” I also cautioned her, “it’s not the weight you lose from running that makes you feel good about yourself.  Weight loss is an extrinsic motivator and will likely be a reason you stop running.  Don’t seek to be a size two.  Instead seek dedication, consistency, and persistence.  They will make you feel better about yourself.”  Change your vernacular and you will change your life.

        Like yoga, running has changed my life.  It’s become a way for me to quiet my mind.  It is like a moving meditation.   I focus solely on my breath and let go of all tension and thought.   When I hit my stride, I feel like I could run forever.   I achieve the same state when I stay in certain deep asanas, like pigeon, for a long time.   It’s the best feeling in the world.  If I am in a bad mood, anxious, stuck creatively, whatever is going on, I will go for a run, or do some flows.  And when I’m done, all is well again.

        When I look back over the last year, hell, over the last decade… I am proud to say I have accomplished much.   I have gained a lot, learned a lot, but also forgotten much, and lost a lot.   I have reached some goals that I never imagined possible, while I watched other dreams go up in smoke…but that, as they say “is life.”    The “one foot in front of the other” mentality has served me well, until now.   Lately, I feel fearful and uncertain about some big things in my life.  And the truth is, I don’t really know why.  Life has pretty much stayed the same.  But then I think maybe that’s the reason I feel this way.  The Buddha said, “There is no fear for one whose mind is not filled with desires.”  I get it, I want more.  But thinking about my future is almost paralyzing.   It was the Buddha who said, “Overthinking is the greatest cause of unhappiness.”  So perhaps silence is best.  Who knows, maybe I’ll slow down and give silent meditation a try.  Or maybe I’ll just go for a longer run.  🙂

        With that, Happy New Year’s and Happy New Decade.  May you have many abundant blessings, and may you get back all that you give.  Remember to seek out joy, as it is always there for us. May you find peace in any given moment, and may you do hard and scary things!  Grow abundantly!  Namaste!

        Fire Roasted Vegan Tomato Bisque

        Fire Roasted Vegan Tomato Bisque

        The other day my oldest daughter was craving tomato soup.  I had to admit it sounded really good to me too.   Grilled cheese and tomato soup is the best!  Of course, her version was a can you throw in the microwave, and mine was, well…this.

        Fire Roasted Vegan Tomato Bisque

        • 1 tablespoon olive oil
        • 1medium onion, diced
        • Two 14 1/2-ounce cans diced fire-roasted tomatoes, with juices
        • 4 cups vegetable stock
        • 3 tablespoons tomato paste
        • 1 teaspoon dried oregano
        • 1 teaspoon dried basil
        • 1 teaspoon smoked paprika (regular sweet paprika works, too)
        • kosher salt to taste
        • 1/2 cup(80ml) light coconut milk, or cashew cream

        INSTRUCTIONS

          1. Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often and add 1 TBSP stock or water if needed, to keep the onions from burning.
          2. Add tomatoes, including the liquid, and stock. Add tomato paste, dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let the soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.  (I blend a little more than half of the mixture and leave the rest for a bit for texture).
          3. Return soup to pot and stir in coconut milk or cream.
          4. Serve in bowls with black pepper, minced basil leaves, nutritional yeast, and a swirl of cashew cream, if you’d like.
          5. Top with croutons. I used Minimalist Baker’s “Actually Crispy Chickpeas”  She nailed it!

        Vegan Pumpkin Soup

        Vegan Pumpkin Soup

        For Thanksgiving one year, my aunt in New Orleans served a pumpkin soup from a wonderful little restaurant in Abita Springs, LA. I had never had pumpkin soup before and was excited to try it. Not only did I love it, but I immediately came home and tried to recreate it.

        The sautéed onions are what make this soup shine. They lend a rich umami flavor and a subtle sweetness. The smoky cumin and spicy cayenne pepper balance out the sweetness and kick it up a notch! Deglazing the pan several times with vegetable stock also helps build the flavor. If you’re a die-hard and don’t want to use canned pumpkin, then you’ll want at least a 4-pound sugar pie pumpkin, peeled, seeded, and diced—roast at 400° for 25 minutes, or until fork-tender.

        You can store leftovers in an air-tight container in the fridge for up to 5 days or a freezer-safe container for two months. If you make the soup, be sure to leave a comment below and let me know how you liked it!

         

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        Vegan Pumpkin Soup

        • Author: Stephanie Bosch

        Description

        Another wonderful way to enjoy pumpkin this holiday season!  


        Ingredients

        Scale
        • 2 cloves garlic, crushed and minced
        • 1 ½ tsp ginger, minced, or ¾ tsp of ginger powder
        • 2 tsp dried thyme
        • 1 tsp coriander
        • 1 tsp cumin
        • 1 tsp salt
        • ½ tsp cayenne pepper
        • 1/8 tsp black pepper
        • 4 cups vegetable stock
        • 1 14 oz can coconut cream (can use canned coconut milk in a pinch)
        • 3 cans organic pumpkin puree (not pumpkin pie mix)
        • Hot sauce (optional, I use a mild Green Tabasco)


        Instructions

        1. Heat pan on medium-low heat until warm.  
        2. Add onions, stir until onions become translucent and begin to stick.   Add ½ cup stock and stir to deglaze the pan.  Once stock begins to evaporate, add spices, and stir.   
        3. Cook for 1-2 minutes, add garlic and ginger.   
        4. Cook for 30 seconds and add remaining vegetable stock, stir to deglaze pan again.  
        5. Add coconut cream and pumpkin puree.  Stir well and simmer for 15-20 minutes.  
        6. Taste for spices, and adjust according to your preference.  (I added a bit more salt and a little more thyme.)  
        7. Serve with roasted Pepitas (pumpkin seeds), and roasted spiced chickpeas. 
        8. Enjoy!   

         


         

        Mexican Tortilla Soup

        Mexican Tortilla Soup

        One of my favorite things in the whole world used to be Qdoba’s Tortilla Soup. I loved it. Couldn’t get enough of it. However, when I looked up the ingredients, I was astonished! It tasted so simple and delicious. There were a ton of preservatives and an ungodly amount of salt. I never would have imagined that it was so processed! So when it came time to develop my menu for a Mexican cooking class at the Conservatory…I knew what I was going to do. This version is delicious, clean, and a perfect “Welcome to Fall” soup!

      • 1 can jackfruit drained, rinsed 
      • 2 Leeks chopped
      • 3 cloves Garlic (minced)
      • 1/2 Red Bell Pepper (diced)
      • 1/2 Green Bell Pepper (diced)
      • 1 Chipotle Peppers in Adobo Sauce (diced)
      • 1 tsp Cumin
      • 1 tsp Mexican Oregano
      • 1 tsp Chili Powder
      • 1 tsp Paprika
      • 1/2 tsp Salt
      • 1/2 tsp Pepper
      • 1 cup Chunky Salsa
      • 2 cans Fire Roasted Tomatoes (15 oz ea.)
      • 4 cups Vegetable Broth (low sodium)
      • 3.5 cups black beans, drained, rinsed
      • Toppings:

        • 5 Corn Tortillas
        • Avocado 
        • Chopped Green Onions 
        • Lime Wedges 
        • Vegan Sour Cream 

        Jackfruit:

        Lay the jackfruit on a clean kitchen towel and pat dry. Using your fingers, press the jackfruit chunks and pull apart into large shreds. Set aside.

        On medium heat:

        1. Add leeks and garlic to large soup pot. Sauté in veggie broth, until softened
        2. Add Bell Peppers and Chipotle Peppers, and simmer until softened
        3. Add Jackfruit 
        4. Add all spices and stir well.  Sauté for 2-3 minutes
        5. Add Salsa
        6. Add Tomatoes (with juice)
        7. Add Veggie Broth, and deglaze pan 
        8. Bring to a simmer and stir well*
        9. Drain beans and add to pot
        10. Cover, and simmer on low, or until heated through, about 15-20 minutes.

        Tortilla Strips

        1. Preheat oven to 375° degrees
        2. Cut Corn Tortillas into 1/2″ wide strips
        3. Add strips to a plastic bag or paper sack and toss with 1/2 tsp each: chili powder, cumin, garlic powder, onion powder, garlic salt etc.  (You can use oil or a little broth to help them stick)
        4. Lay strips onto cookie sheet and bake for 8-10 minutes
        5. Toss occasionally to ensure even crisping.

        *If you want to blend the soup and return to pot for a more authentic Qdoba soup, now is the time. Once pureed you can add the black beans and jackfruit, and simmer through until warmed. About 15-20 minutes.

        **If you wish to add more heat: Use 1 tsp of adobo sauce from chipotle pepper can until you reach desired heat. 

        When soup is finished, garnish with 1 small dollop of vegan sour cream, minced cilantro, small avocado slice, a few tortilla strips, and serve.

        Deconstructed Burrito Bowl

        Deconstructed Burrito Bowl

        We love bowls! It’s one of our favorite go-to meals and makes for a quick dinner. Most times we just use various ingredients we have on hand. Be warned they are suuuuper filling! You can be super creative with your bowls or just keep them simple. The basic bowl is this: One part grain, vegetables, one part protein (we use beans, tofu, or tempeh), and top with some kind of sauce. In a pinch, I have used hummus that has been thinned out as a drizzle! Top with your choice of onions, herbs, nuts, or seeds.

        Deconstructed Burrito Bowl

        • 1 medium butternut squash, peeled, cubed
        • 2 medium russet potatoes washed, cubed
        • 1 medium onion sliced into ¼ ” wide slices
        • 1 red pepper sliced into ¼” thin slices
        • 1 15 oz. can pinto beans (or, bean of choice)
        • 1 tsp ground cumin
        • 1 tsp garlic powder
        • 1 tsp salt
        • ¼ c water
        • 1-2 ripe avocados, sliced, or diced
        • 1-cup brown organic basmati rice (any brown rice will do)
        • 1-cup Pico de Gallo (store bought is easiest)
        • 1-cup cashew queso, thinned (see recipe below)
        • Green onions, diced on bias (optional)
        • Cilantro, minced (optional) 
        • Salt and pepper

        Preheat oven to 400°.  

        Make rice.  I add two cups of water to 2 cups of basmati rice to my Instapot and cook for 15 minutes.    Otherwise, follow package directions.   (You will have leftovers.  You can freeze extra cooked rice in ziplock bag.)

        Peel and dice squash into bite-size pieces.  I use pre-diced store bought and cut larger pieces into 1” cubes.   Wash potatoes and cut into 1” cubes leaving the skins on.  Wash and slice red pepper into ¼” long slices.  Peel and slice onion and in half, cut into ¼” slices.   Add potatoes, squash, red pepper, and onions to a large mixing bowl.  Add 1-2 Tbsp of olive oil and toss vegetables with salt and pepper to coat. Add vegetables to a parchment paper lined baking sheet.   Bake, turning once, for 25-30 minutes, or until vegetables are fork tender. 

        While veggies are cooking, add one can of drained pinto beans to a small pot, add cumin, garlic powder, and salt.  Add ¼ cup water, cover, and simmer until warmed through.   Keep warm. 

        Make Cashew Queso:  

        • 1 ½ cup raw, unsalted cashews
        • 8 oz of water
        • 1 tsp cumin
        • 1 tsp garlic powder
        • 1 tsp salt
        • 1 chipotle chili pepper in adobo (or, cut in half if too spicy)
        • 3 TBSP Nutritional Yeast (I use Bragg’s, but you can use any)

        Add all of the ingredients to a high-speed blender.   Blend until smooth.  In my Vitamix it takes about 45 seconds on high speed, stopping once to scrape down the sides.   ***It is very important that queso is completely smooth.  Add more water 1 Tbsp at a time, if needed and continue to blend until smooth. 

        When vegetables are done remove from oven.   Assemble Buddha bowls.  Add up to 1-cup rice per bowl.  Top bowls with the roasted vegetables, beans, Pico de Gallo, avocado, drizzle with cashew queso, and finish with cilantro and green onions, if using.  

        Enjoy! 

        From Here to Eternity…

        From Here to Eternity…

        I will always be a vegan. Now that I know, what I know. I have seen the remarkable effects physically, mentally, and spiritually.  Sounds dramatic, right?  Well, it has been.  In my early 40’s I was carrying around an autoimmune diagnosis, 40 pounds of extra weight, I was depressed and tired.   Now, not quite 4 years later, my doctor still marvels at my annual blood-work. He is amazed that I am at my recommended body weight and not taking any medications.  Amazed because the Mayo clinic estimates 7 out of 10 of us adults are taking some form of a prescription drug, with many of us taking 3 or more meds…and 75% of us are overweight and 40% of us are obese.   Being sick and overweight has become the new norm.  Therefore it’s not surprising that the US is ranked dead last in the “healthy’ category against 10 other wealthy countries in the world.   How is that possible? 

        Well, imagine you are sitting at a table and you keep banging your leg against the chair so long and so hard that it becomes bruised and quite painful.  Finally, someone comes along and says, “Hey, I’ve got a medication that will soothe your pain and another medication that can fix those nasty bruises.”  So you take the pills, and sure enough, the pain goes away and your skin looks better, so you think you’re healed.   But you’re still banging your leg on the chair, and now because the real problem has never been addressed, your original issue has become catastrophic.  Yet nobody ever tells you, “Hey stop banging your leg on the table.” Doctors are taught to prescribe medications for a certain set of symptoms. They are not required to recommend nutritional interventions and, in fact, nutrition is not even a requirement in most medical schools. With the AMA only allowing doctors 15 minutes to spend per patient, it’s not long enough to talk about diet anyway, it’s just long enough to write a script.  Because the truth is there is no money to be made if we are all well, only if we are sick.     

        Heart disease and diabetes are directly correlated to an excessive amount of animal protein consumption and are rarely related to genetics. But a good many people believe they are simply victims of their genes, doomed to a life of middle-age weight gain, cancer, heart disease and diabetes.  And we are seeing a rise in colon cancer rates for the first time in people in their 20’s, a disease not normally seen until our 50’s. A recent study by the Pentagon revealed that 71% of young men between the ages of 17-24 (over 24 million) are ineligible to serve in the military because they are physically unfit. And I am sadder, yet, that we are rearing a generation of kids who are not predicted to live as long as their parents…all because of our food choices.

        Truth is, four years ago, I never gave much thought to the likes of a cow, a chicken, or a pig.  I only knew that they would eventually become food bought in a store.   I never made a connection that those packs of chicken and ground beef were once living breathing animals. I didn’t know that they were purposely hidden away on Concentrated Animal Feeding Operations (CAFO’s), because if we actually saw what was happening to them we would be disgusted and appalled.  I felt better buying cage-free eggs.  Though more expensive, I figured cage-free was better because these chickens were allowed to run around in the sun.    What I didn’t know was that baby chicks have their beaks cut off so they don’t peck other chicks in their cramped living quarters.  And that cage-free really just means that tens of thousands of chickens are crammed in warehouses instead of cages, and where there is only 1 foot of space per chicken on average. Many of them sustain painful lesions and suffer from ammonia blisters due to sitting on unsanitary floors.  A sad life indeed. 

        I also didn’t know that dairy cows were forced to stand in inches of their own excrement while getting milked 10 months out of a year until they are eventually turned into ground beef.  I didn’t know that most E-coli outbreaks in lettuce and kale stemmed from a CAFO’s waste lagoon, or pools of poop, that pollute our fields, rivers, and streams.  And worse, some of these CAFO’s can make the individuals living by them very, very sick.  Don’t even get me started on Duplin County, North Carolina. 

        I have also learned that it takes a lot of money and resources for us to eat these animals.  I didn’t know that lobbyists fought to have our tax dollars subsidize the meat and dairy industry.  I didn’t know that it takes nearly 2,400 gallons of water just to grow just 1 pound of meat.  I didn’t know that 800 million people could be fed with just the grain that livestock eat alone.  And that much of that grain is produced here in the Midwest.  It’s why they call Indiana, Illinois, Iowa, Missouri, eastern Nebraska, and eastern Kansas the corn-belt because we grow corn for livestock.  In fact, more than 90 million acres of grain is planted here just to feed livestock feed alone.  It is also an area where cancer rates are on the rise and the levels of pesticide use are skyrocketing.   

        But that’s not the only thing…about 24% (some argue it’s more like 50%) of all global greenhouse gases come from our support of commercial agriculture. These warming gases are caused by things like livestock methane gas production, and deforestation, or the clear-cutting of trees in order to make room for more livestock.  You’ve probably heard that the Amazon Jungle in South America in on fire.  That is because they are a developing nation that is looking at places like the U.S. (land of the rich and plentiful) as an example. So now they are cutting down trees in record numbers because they have discovered the economic value in cattle production; those companies who own the factory farms are the fuel for the fire.  And those who have long associated eating meat with affluence and prestige inadvertently fan their flames.    

        Plant-Based eating has never been shown to cause disease. In fact, it has actually been shown in some cases to halt and even reverse many diseases. It is a way of eating that supports our bodies ability to do its job naturally, without drug intervention. It is better for the animals and better for the planet. I am hopeful the tide is turning and more and more people are waking up, so to speak. I remain mindful that a few years ago, I didn’t know any of this either.  And I am joyful at the prospect that others may follow their own journey because of myself, or countless others like me, that have inspired them to do so.  Being a vegan is one of the greatest gifts this life has given me. 

        BBQ Jackfruit Sliders

        To Eat, or Not To Eat…

        As a society, we are collectively bound by our traditions. And this Missouri girl is not naive to how deeply those traditions are woven into her Midwestern fabric. Missouri is a political bellwether state. And we are also known to smile and wave to complete strangers.

        A person’s word and a firm handshake are still all we need to seal a deal. We look after each other and love to be outside! A cool fun fact is that we are the only state in the union that has all five terrestrial eco-systems. Yep, you can find it all here—deserts, swamps, mountains, grasslands, and forests.

        We also hold steadfast to our traditions, and our bullheadedness has earned us the nickname “The Show-Me State.” Creatures of habit, we like things the way we like ’em, and change is not much welcomed here. That said, when change does happen, you can guarantee it’s as slow as a Bootheel drawl. Now, it’s not that we can’t change, but you’ve got to show us why we should! Particularly when it comes to what we eat.

        Kansas City, my hometown, sits on the far western edge of the state, and has had a long history of determining what we eat.  And what we eat…is meat.  The cattle industry, a thriving industry for over 120 years, began in the west bottoms of KC in 1871 where the Livestock Exchange & Stockyards operated for 12 decades.  In 1899, the National Hereford Show was founded as a cattle show in the Kansas City Stockyardsand was later renamed the “American Royal” after a 1901 editorial in a entitled, “Call It The American Royal.”It’s also why my city would eventually name their baseball team, The Kansas City Royals.  Twice a year in October and November, The American Royal is host to livestock and horse shows, a rodeo and a barbecue competition, all of which are held in the former stockyards.  

        Though the stockyards closed in 1991, the meat industry in KC still reigns as King…the King of Barbeque.  From the Atlantic to the Gulf coast, bordered by the western outposts of Texas, my hometown lies in the middle of an area of the United States called the “Barbeque Belt”, an area that houses four distinct barbecue traditions – Carolina, Texas, Memphis and Kansas City.   BBQ is as ingrained in me as any Midwestern heritage could be.  And when I decided to stop eating meat, BBQ was a difficult task to master.  I missed the smoky flavor and the unmistakable smell of BBQ pulled pork.  Until now…

        This recipe has been modified several times, but it is one of the best recipes for making jackfruit. Simmered in a ranchero sauce of sorts, the jackfruit is then slowly roasted in a 400° oven for 40 minutes turn halfway through. The crispy jackfruit is then added back to a skillet and doused with bbq sauce. It’s truly heavenly and it satisfies my craving for all things BBQ.

        BBQ JACKFRUIT SLIDERS

        Ingredients for 12 servings

        BBQ JACKFRUIT

        • 20 oz young green jackfruit, 3 cans, in brine or water
        • 1/4 cup brown sugar
        • 1 ½ teaspoons chili powder
        • 1 ½ teaspoons paprika
        • 1 ½ teaspoons cumin
        • 1 teaspoon dry mustard
        • 1/4 teaspoon cayenne pepper
        • 1 ¼ cups barbecue sauce
        • Buns (gluten-free, brioche, etc.)

        Preheat oven to 400° Line a baking sheet with parchment paper. Mix brown sugar and spices together in a bowl. I only used about three or 4 tablespoons of the seasoning. I had a bunch left over and I just put it in a jar for later use.

        1. In a colander add drained jackfruit. I like to pull it apart and dispose of the large seeds. Once most of the water has been released, spread jackfruit out evenly on a parchment-lined baking sheet.
        • Toss with spices and mix well.
        • Bake for 40 minutes, or until the jackfruit is slightly browned and crispy.
        • Remove the jackfruit from the oven, and add to a medium-sized skillet over medium heat. Pour in BBQ sauce. Mix well. Taste for seasoning, adjust as necessary. Simmer for 2-3 minutes.
        • Ensure that buns are cut in half, add to a toaster oven for 2 to 3 minutes, or until interior is slightly crisp.
        • Spread the BBQ jackfruit on the buns, then top with any additional favorites (pickles, slaw, more sauce!).

        Enjoy!

        The Road Less Traveled

        The Road Less Traveled

        Next week, I have been asked to speak to a group of middle school girls about body image and self-esteem. Lately, these buzzwords have gained momentum in our culture, a culture laden with false narratives and inaccuracies about value and self-worth. Many expert responses to this narrative, while encouraging, often lack depth and therefore do not resonate or connect with their intended audience. So I knew my words had to be carefully chosen, intentional, and authentic. In other words, they had to come from the experiences gleaned by traveling down a dark and winding road called self-actualization.

        Self-image is simply the story we tell ourselves about who and what we are.  Our stories define our self-esteem, (the manner in which we evaluate ourselves), and our self-worth, (the belief that we are loveable and valuable despite how we evaluate our traits). To make things more complicated our stories are usually co-written by those around us, people who may have the best intentions, but are likely struggling with their own confusing falsehoods.  Add to the fact that human nature is inherently geared toward the negative for survival purposes, and it’s no wonder we are sometimes left feeling insecure and at odds with the world.  All of these elements perpetuate the inaccuracies of our true selves; this leads us to internalize and criticize ourselves, generally culminating in some kind of unwanted behavior.   In some, this may mean eating disorders, drug abuse, and in extreme cases, suicide.

        So what is a girl to do?   The first and most important step is to be present and not unconsciously respond to stimuli.  Life is not about what happens to you, but how you respond to life.   Being present allows us to analyze our behavior; it helps us assess our feelings and thoughts, and allows us to take a much-needed breath or two.  Frankly, it is the most powerful tool in the box.  The next step is to realize that we have a choice to rewrite the script.   The words we choose to use, the ideas that we embrace about ourselves are ultimately up to us.   We are not what others say we are unless WE choose to embrace it and believe it.  We are no longer fighting saber tooth tigers; we are fighting against ambiguous texts, simulated fantasies on social media, and trying to adhere to the impossible task that we must be all things to all people.  

        What is my suggestion to these young girls? Instead of trying to be something…just be. Be your imperfectly perfect selves, work hard, be honorable, and stay humble. Don’t worry about being good or being right. In fact, don’t worry at all. Have faith and fear not, because fear will hold you hostage. Be brave and explore the paths less traveled. Do hard things. In fact, seek out things that make you afraid and uncomfortable and do them. Then you will begin to see what you’re truly made of. We are not confined to a future that has yet to be written. Our destiny and fate can change from moment to moment. Who are you? Who do you want to be? Because for better or worse, what you believe, you will achieve.

        Chili Cashew Queso

        Chili Cashew Queso

        What an awesome day on Show Me St. Louis.   Dana and Anthony were fantastic!  Here is the Chili Cashew Queso recipe that I made on today’s show.  The recipe is a variation of a Dana Schultz recipe from “The Minimalist Baker.”    Love her, and love her recipes!

        Just because you give up dairy doesn’t mean you have to give up cheese!   Many things can make milk!  You just need milk with higher fat content to make good rich cheese.  Hence, cashews! I keep this cheese on hand all the time. I use it as a sauce for macaroni and cheese, and as a base for my famous black bean dip!  But one of my favorite things to use it for is the base for a broccoli potato soup!  Sometimes, I just shamelessly stand over the bowl and eat it until I’m about to burst.  Loaded with protein and spices, this cheese sauce it my absolute favorite.

        To heat or reheat microwave, covered, in 30-second bursts, whisking at each interval and thinning with water as needed.  Or re-warm on the stovetop, whisking occasionally and thinning with water as needed.

        AMAZING-10-minute-Vegan-Queso-No-cashew-soaking-involved-just-blend-season-and-add-hot-water-vegan-glutenfree-208x300

        Easy Chili Cashew Queso

        1 ½ C. raw cashews

        1 cup hot water

        3 Tbsp nutritional yeast

        1 tsp sea salt

        1/2 tsp garlic powder

        1/2 tsp cumin

        Pinch chili powder (optional)

        1 chipotle in adobo with a little sauce

        Instructions:

        • To make the Queso, add all ingredients to a high -speed blender and blend until smooth. Stop to scrape down the sides at least once.
        • Feel free to substitute salsa, roasted jalapenos, or your favorite hot sauce in place of the chipotle pepper.   The sauce is also really delicious with no heat!

        Mushroom Wellington

        Mushroom Wellington

        This recipe is an adaptation of two recipes that each had something that I needed! “The New York Times version” had butternut squash, wine, and cheese, but it wasn’t vegan. The “Delicious Everyday” recipe had the ONIONS! But it didn’t have the butternut squash, white wine, or the cheese! Trust me on this. Also, it was her beautiful photograph that inspired me to make this fantastic dish! I have included the link to the cheese that I am making. If you have a Whole Foods nearby or are lucky enough to have access to Kite Hill or Miyoko’s Creamery cheeses at your local grocery, then, by all means, go for it!

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        Mushroom Wellington


        • Author:
          Stephanie Bosch


        Description

        This is my go to every year for Christmas.  I always double the recipe because all of the meat eaters end up eating this, too! 


        Ingredients


        Scale

        • 1 small butternut squash (1 1/4 pounds or 18 oz), peeled, seeded and cut into 1/2-inch cubes (You can buy fresh pre-cut in many groceries!)
        • 2 Tbsp Vegan Butter
        • 1 tsp maple syrup
        • ½ tsp chopped fresh thyme
        • ⅛ tsp smoked sweet paprika or regular paprika
        • ½ tsp kosher salt, or more to taste

        ONIONS:

        • 1 large onion, peeled and chopped
        • 2 Tbsp olive oil
        • Salt and pepper to taste

        MUSHROOMS & SPINACH:

        • ¾ pound cremini mushrooms, trimmed and roughly chopped
        • 2 garlic cloves, finely chopped
        • 300 g baby spinach (10 1/2 Oz)
        • 1 Tbsp Dijon mustard
        • Salt and pepper to taste
        • ⅓ cup dry white wine
        • ¼ tsp ground black pepper
        • 2 Tbsp chopped parsley
        • 1 (14-to-16-ounce) package puff pastry
        • 1 cup crumbled vegan goat cheese 
        • Vegan egg wash (see below)

        VEGAN EGG WASH

        • 1 Tbsp Coconut Oil
        • 1/2 tsp maple syrup

        [/recipe]


        Instructions

        1. Preheat oven to 400°
        2. Preheat a very large skillet over Medium-high heat; add 2 tablespoons butter (the other 2 Tbsp will be for the mushrooms). Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 tsp salt; cook one minute. Scrape mixture into a bowl.
        3. Place a large frying pan over a low to medium-low heat. Add the ½ Tbsp of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don’t burn.
        4. Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
        5. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic, cook 1 minute. Add the mushrooms and ½ tsp salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
        6. On a lightly floured surface, unwrap the puff pastry. Cut into 2 “5-by-15-inch” rectangles. Spread onions, mushrooms and spinach on each pastry rectangle, leaving 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Spread the Dijon mustard over the mushrooms and season well with salt and pepper. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
        7. Brush the exposed borders of dough on each rectangle with wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more wash. Bake until they are puffed, golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.