Penne Pasta with Roasted Garlic Cream Sauce {Vegan}

Ingredients

  • 3 cups grape tomatoes, halved
  • 1 large whole bulb of garlic
  • olive oil
  • 5 quarts vegetable broth
  • 16 ounces penne pasta
  • 2 medium shallots, diced
  • Pinch each sea salt and black pepper
  • 2 cups  unsweetened plain Almond Milk
  • 1 1/2 cups  reserved veggie broth (liquid reserved from making the pasta)
  • 2 Tbsp steak Seasoning
  • 2 Tbsp cornstarch + 1/4 cup water (to make a slurry)
  • 1 Tbsp fresh Italian parsley, minced

Instructions

  1. Preheat oven to 400 degrees F and toss tomatoes in a bit of olive oil and sea salt. Slice top off of Garlic Bulb and coat with Olive Oil. Place tomatoes and garlic with cut side up on a lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Once they are done roasting, set aside roasted garlic and tomatoes.
  2. While the veggies are roasting, bring a large pot of vegetable broth to a boil and cook pasta according to package instructions. When done, reserve about 1 1/2 cups broth and set aside. Drain pasta and set aside.
  3. While the vegetables are roasting and the pasta is boiling, let’s prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp olive oil and the diced shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
  4. Slowly whisk in the almond milk and Reserved Vegetable Broth a little at a time so clumps don’t form. (the starch from the pasta broth helps to thicken the sauce and gives it a creamier texture)
  5. Add cornstarch to 1/4 cup of water. Whisk with a fork to make a slurry. Add slurry to sauce and whisk.
  6. Add steak seasonings, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed.
  7. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Pour sauce over pasta. Toss to coat.
  8. Once the garlic is done roasting and cooled off a little, lay the garlic bulb sideways. Using the thick side of butcher knife, press gently down on the garlic bulb until the garlic cloves pop out. Remove casings. Top the pasta with roasted garlic, tomatoes and sprinkle with parsley.
  9. Serve immediately

Pasta 2

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Vegan Bánh mì

Directions

  1. Preheat oven to 400 degrees Fahrenheit
  2. Drain & rinse the jackfruit. In a bowl combine 1 teaspoon soy sauce, garlic powder, ginger, liquid smoke & olive oil. Add Jackfruit to the bowl and toss until coated. Place Jackfruit on top of a baking pan and spread it evenly throughout. (Try for a thin layer so it gets a little crispy in the oven) Bake for 20 minutes.
  3. In a small bowl combine vinegar, the 1/4 cup sugar, and the salt; stir until sugar dissolves. Add carrots & cucumber; toss well. Refrigerate for 15 minutes.
  4. Meanwhile, in another small bowl combine mayonnaise, Asian chili sauce,1 teaspoon soy sauce, and the 1/8 teaspoon sugar.
  5. Spread a thin layer of butter on bread. Place baguette halves, cut sides up, on rack in oven; bake about 5 minutes or just until warm and lightly crisped.
  6. Once Jackfruit is done, shred  with 2 forks and set aside for assembly.  Spread mayonnaise mixture over both sides of toasted baguette. Arrange Jackfruit on baguette halves. Drain carrots & cucumbers, pressing to drain off excess liquid; arrange over Jackfruit. Top with sliced jalapeno. Sprinkle with cilantro leaves. Cut into desired portions.

 

 

Bulgogi

This is a Korean dish that I learned from my roommate in college. It’s typically a marinated meat dish with top sirloin or any tender cut of meat. I prefer to grill the meat to get that smoky char-grill flavor, but it can also be cooked on the stove top as a stir fry with veggies. I hope you enjoy this dish as much as I do!

Time: 4 Hours Refrigeration + 30 minutes cook time

Serves 4-6

Main Dish Ingredients

2 pounds tender steak (such as top sirloin or strip)

2 Cups Hot, Cooked Jasmine Rice

1 yellow onion, peeled & thinly sliced

2 carrots, peeled & diced

2 Stalks Green Onion, thinly sliced (optional garnish)

2 TBSP Soy Sauce

1 TBSP Vegetable oil

1 TBSP Sesame Seeds

1 tsp minced ginger

1 tsp steak seasoning

1 tsp minced garlic

 

Meat Marinade

1/4 Cup Soy Sauce

1/4 Cup Vegetable Oil

3 TBSP Apple Cider (or 1 medium apple sliced such as Fuji or Royal Gala)

3 TBSP Brown Sugar

3 TBSP Rice Wine

1 TBSP Minced Garlic

1 tsp minced ginger

1 tsp Steak Seasoning

In a gallon size Ziplock bag, add steaks and marinade ingredients. Close the bag tightly and use your hands to mix the ingredients all around the meat. Refrigerate for at least 4 hours or overnight. Tip: I grab a small mixing bowl and flip the edges of the Ziplock bag around the edges to hold the bag steady while I pour the ingredients inside.

Prepare 2 cups of Jasmine rice as directed. I usually cook mine in the rice cooker and it only takes about 30 minutes.

Remove the steaks from the refrigerator and let sit (inside the Ziplock bag) for about 20 minutes, at room temperature. Heat grill to high. Remove meat from marinade and place on a plate. Discard Ziplock bag and remaining marinade. Place the steaks on the grill and cook until browned and slighted charred, about 4-5 minutes. Once done to your liking, remove from grill, arrange on platter, cover with foil, and set aside.

While the meat is resting, we will get our veggies ready. Preheat your skillet on the stove on medium high heat. Once heated, add the cooking oil and spread around the pan. I pick up my pan and let the oil swirl around and then set it back down on the stove top.  Add the slices carrots and yellow onion and stir. Cook them on high heat about 5 minutes. Turn down the heat to medium, add minced garlic, soy sauce, ginger and steak seasoning. Remove from heat and top with sesame seeds.

Slice the steak into thin slices. Serve steak & veggies over hot, cooked rice.

Garnish with green onions if desired. Enjoy!

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Bulgogi
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Crockpot Jambalaya

This is a colorful, flavorful dish that’s easy and can feed a crowd.

Try it on a cold, wintry day.

Prep time: 10 minutes

Cook Time: 7-8 hours low, or 3-4 high

Serves 5-6

Ingredients

1 pound chicken, boneless/skinless-(you can use breasts or thighs)

1 pound smoked turkey sausage, sliced

1/2 packet of onion soup mix

2 teaspoons oregano

2 teaspoons parsley

2 teaspoons minced garlic

2 teaspoons Cajun seasoning

1 teaspoon cayenne pepper

1/3 teaspoon thyme

1 cup chicken broth

1 28 oz can diced tomatoes

———————–

1 cup cooked okra

2-3 cups hot, cooked jasmine rice

Directions

In the crockpot, add chicken & sausage. Sprinkle dried onion soup mix and all seasonings evenly, over the top of the meat. Pour in the diced tomatoes and broth.

Cover and cook:

7-8 hours on Low or 3-4 hours on High

When done, shred chicken with a couple of forks. Add in cooked okra and hot, cooked rice. Serve with hot crusty french bread or cheddar biscuits.

3 Bean Chili & Cornbread Waffles

This is a savory, hearty dish that will warm you up on a cold rainy day.

This can also be made vegan friendly

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Chili Ingredients

1 onion, chopped

1 green bell pepper, chopped

1 Tablespoon Vegetable Oil

4 Tablespoons minced garlic

15 oz can kidney beans, drained and rinsed

15 oz can black beans, drained and rinsed

15 oz can pinto beans, drained and rinsed

15 oz can Rotel (or 1 15 oz can diced tomatoes & 4 oz can green chilis)

6 oz tomato paste

2 cups vegetable broth

1 Cup Salsa

2 Tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon fajita seasoning

Chili Directions

Sautee onion and bell pepper in oil on medium heat about 6-8 minutes. Add minced garlic and sautee for 30 seconds more.

Transfer veggies to stock pot. Add broth, beans, rotel with juice, tomato paste, salsa, and seasonings. Bring to a light boil. Cover and reduce heat to low. Simmer on low for about 10 minutes.

While Chili is simmering, let’s mix up the waffle batter

Waffle Ingredients

2 Cups Whole Milk

1 teaspoon Vinegar

1 1/2 Cups Corn Meal

1 Cup All Purpose Flour

1 Tablespoon Baking Powder

1/2 teaspoon Salt

2 Tablespoons Sugar

1/4 Cup Vegetable Oil

Waffle Directions

Pre-heat waffle iron

Measure milk and add vinegar, set aside.

In a large mixing bowl, add cornmeal, flour, baking powder, salt, sugar and mix until blended. Make a well in the center of the dry ingredients.

Add milk and oil into the well. Mix batter until smooth.

Using a 3/4 measuring cup, pour batter onto center of waffle iron

and cook according to directions. (I cooked mine about 6 min each)

Serve waffles topped with chili and your favorite toppings

such as shredded cheese, sour cream, or green onions.

Enjoy!

Chili

 

 

Autumn Squash Soup

“Her pleasure in the walk must arise from the exercise and the day, from the view of the last smiles of the year upon the tawny leaves and withered hedges, and from repeating to herself some few of the thousand poetical descriptions extant of autumn–that season of peculiar and inexhaustible influence on the mind of taste and tenderness–that season which has drawn from every poet worthy of being read some attempt at description, or some lines of feeling.”
-Jane Austen, Persuasion

Prep time:  10 mins

Cook time:  1 hour and 30 minutes

Serves: 4-6
INGREDIENTS
  • 1 butternut squash, divided 2 cups
  • 2 Tablespoons of olive oil
  • 1 onion, chopped
  • 2 Cups pumpkin puree
  • 2 Cups chicken broth (or vegetable stock)
  • 1 Cup apple cider
  • 2 teaspoons of garlic salt
  • 1 teaspoon of pepper
  • 1 teaspoon of sage
  • 1/2 teaspoon cinnamon
  • 1 teaspoon curry
  • 2 teaspoons liquid smoke
  • 2 teaspoons Worcestershire
  • 1 Cup heavy cream

Optional Toppings: roasted pepitas, onion straws, smoked cheddar cheese

Directions

Preheat Oven 450

Roast Squash (30 minutes baking, 30 minutes cooling)

  • Cut the butternut squash in half. Remove the seeds and pulp. Spray with Olive Oil or Drizzle Olive Oil on the squash.
  • Line a flat baking pan with aluminum foil and lay squash face down on the pan
  • Bake in the oven for about 30-45 minutes until squash is tender with fork
  • Remove from oven and allow to cool for about 30 minutes
  • Peel skin from squash
  • Add squash to food processor and pulse until it becomes smooth. Set aside butternut squash puree

On the stove top (5 minutes prep, 15 minutes cook time)

  •  Heat a couple of Tablespoons of olive oil in the pan and added chopped onion. Sautee onion for about 5 minutes until soft.
  • Add sauteed onion to food processor and pulse until smooth.
  • In soup pot, add 2 cups butternut squash puree, onion puree, 2 cups pumpkin puree,  broth, apple cider, and seasonings
  •  Bring to a low boil on medium heat. Cover and reduce heat to low. Simmer for 10 minutes
  •  Stir in  heavy cream and remove from heat
  • Add your selected toppings and enjoy!

Tip: When I have a little extra time on my hands, I’ll go ahead and roast the squash a day or 2 ahead. And then keep the puree refrigerated until I am ready to make the soup. Once the squash is ready, this is an easy 15-20 min dinner to make during the work week.

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Huli Huli Chicken

Prep time:  5 mins, plus 5 hours to refrigerate marinade

Cook time:  10-15 mins on the grill

Total time:  20 mins
Serves: 4

INGREDIENTS

Marinade

  • 1 Cup Brown Sugar
  • 3/4 Cup Soy Sauce
  • 3/4 Cup Ketchup
  • 1/3 Cup Wine (or chicken broth)
  • 2 Tablespoons Garlic, minced
  • 2 teaspoons ginger
  • 1 pound chicken thighs (I used boneless/skinless)

Directions

  •  Put all marinade ingredients and meat in a large ziplock bag and refrigerate for 5 hours. 

Veggies/Fruit Kabobs

  • 1 Onion, sliced thick
  • 1 Green Bell Pepper, sliced thick
  • 1 Pineapple, Skin/middle removed & cut into thick chunks. (Reserve 1/2  pineapple for Pineapple Upside Down Cake)
  • 1 wooden skewer

Directions

  •  Slice the onion and bell pepper, pineapple in thick slices. Assemble onto wooden skewer.
  • Drizzle with olive oil

Grill

Directions

  • Drain and discard marinade from Chicken.
  •  Grill the chicken until cooked through. About 7 minutes each side. Set aside and let rest about 5 minutes before serving.
  • Grill the vegetables/fruit until tender, turning frequently, about 10 minutes
  • Serve Chicken over Coconut Rice with Grilled Kabobs

Huli Huli Chicken (3)Huli Huli Chicken (4)

Huli Huli Chicken (1)Huli Huli Chicken (2)