Category Archives: Mains

Mom’s Squash Pie

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One of the top five dishes my mom cooks is her squash pie. If you don’t take it away from me I could possibly eat the whole thing! Yes, it is that good! If you aren’t that big a fan of squash I dare you to try this and tell me you don’t love it.

This dish is also perfect addition to your holiday spread, and can be whipped up in a snap!

squash pieIngredients:

  • 2 10oz packages of frozen butternut or winter squash
  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 cup flour
  • 5 eggs
  • 1/2 cup half-and-half
  • Cinnamon
  • 1 graham cracker crust pie shells

Serving size: 1 1/2 pies

Prep Time: 10mins | Cook Time: 45mins | Total Time: 55mins

Directions:

Heat the squash and butter in a sauce pot until defrosted.

step1

Once cooked remove from flame and transfer to large bowl. Add flour and sugar. Whisk together.

Step 2

Then add the 5 eggs and half-and-half. Whisk until fully mixed. The longer you whisk the fluffier the pie will be.

Step 3Pour the mix into the pie crust. Sprinkle cinnamon on top and swirl lightly with a fork. The mix fills one graham cracker pie crust and a small pan. It makes 1 1/2 pies.

Pie crust

Step 4

Bake in oven for 45mins at 350 degrees. You are done! The pie will keeps for over a week…assuming you don’t gobble it all up in one sitting.

squash pie

Happy Thanksgiving!

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Vegan Four Cheese Macaroni

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One of the hardest parts of going vegan is cheese. O how much I love cheese! From the flavors to textures, it can really make a dish. I’ve recently been playing around with recipes to see how I can substitute other things for dairy, while still getting a similar flavor. One of my favorite cookbooks, “Skinny Bitch in the Kitch” by Rory Freedman and Kim Barnouin has tons of alternatives to cheese. I have yet to try them all, but this mac and cheese recipe was definitely a success! It uses colorful squash to trick your eyes into ooey-gooey yumminess and builds flavor too.

This recipe is both vegan and gluten free.

(This recipe is based off “Skinny Bitch in the Kitch’s” Macaroni and Four Cheese Recipe)

Vegan Four Cheese MacaroniIngredients:

  • 1 tbsp olive oil
  • 1/2 tbsp sea salt
  • 1 lb quinoa elbow macaroni
  • 2 10oz packages frozen pureed winter squash
  • 2 cups almond milk
  • 4oz vegan daiya shredded cheddar cheese
  • 2oz vegan daiya shredded pepperjack cheese
  • 1/2 cup vegan cream cheese
  • 2 tsp powdered mustard
  • 1/4 tsp cayenne pepper
  • 1/4 cup (20 chips) corn tortilla chips
  • 2 tbsp vegan Parmesan cheese

Serves: 8
Prep Time: 15mins | Cook Time: 20mins | Total Time: 35mins

Preheat the over to 375. Grease a 2 quart casserole dish with the oil.

Bring a pot of water to boil and add the maccaroni. When cooking quinoa pasta closely follow the directions on the box, making sure to not overcook. Once complete, drain the pasta and return it to the pot. Then set aside.

While the pasta is cooking in a saucepan, defrost the squash on medium heat. Add the 2 cups almond milk to help break it down. Stir with a spoon until fully defrosted. Once complete increase the heat to high and bring to a simmer.

defrost squash

Then remove the saucepan from the fire and whisk in the cheddar, pepperjack, cream cheese, mustard, cayenne and 1/2 tbsp of salt. If needed return to medium heat until all items fully melted.

add cheese

Pour the ooey-gooey cheese mixture over the pasta and stir lightly. Then transfer it to the casserole dish. Place in the oven for 10mins.

mix sauce and pasta

transfer to casserole dish

While it is cooking taking your corn tortilla chips and crush them up. You can do this by hand or with your blender/food processor. This is our gluten-free breadcrumbs!

Remove the pasta from the oven and cover with the tortilla-crumbs. (I used blue corn tortilla chips for this recipe.) Return to the over for another 10mins. Then broil for 2-3mins or until the top is browned.

macaroni with blue corn tortilla breadcrumbs

Enjoy!

Tips:

  • This keeps great. I split it up into several Tupperware’s and took it to lunch for the week.
  • If you like things spicy, add some hot sauce to the cheese mixture.
  • Include some additional veggie goodness by adding broccoli.

Vegan Green Curry Cholent

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I’m a big fan of crock-pots! What’s better than having the crock-pot do all the work for you?! During the colder months chili is one of my fave lunches. It is easy to put in a Tupperware and heat up at work, and warms you from the inside out.

Cholent is a basically a “twist” on chili. It is a traditional Jewish stew with the same ingredients as chili but adds barley and potatoes. Usually cholent has meat in it, but I’ve found that by adding my secret ingredient of green curry powder the cholent is bursting with flavor. So now my secret is out! I dare you not to scrape every last bit off your plate when eating this.

Vegan Green Curry CholentIngredients:
1/2 cup red beans
1/2 cup white beans
1/2 cup garbanzo beans
2 tablespoons oil
2 large onions, diced
1/2 cup barley
6 potatoes, peeled and sliced
1 packet onion soup powder
2 tablespoons green curry powder
1 15-ounce can diced tomatoes

Servings: 8 servings

Prep Time: 15mins | Cook Time: 24hours (must soak beans prior) | Total Time: 24 hours 15mins

Directions:
Soak the beans (1 1/2 cup total) in water for a minimum of 8 hours (or overnight). Drain.

Heat oil in a skillet. Saute onions for 5-7 minutes, until translucent.

Saute Onions

Put crockpot on high. Add onions, beans and barley to the crockpot. Add water to cover the beans and cover crockpot. Cook for 1 hour.

Water to Cover Beans

Peel 6 potatoes and cut them into large chunks. Add potatoes. Cook, covered, on high heat for 1 more hour. Then stir in onion soup mix, green curry powder and diced tomatoes.

Add all ingredients

Cook, tightly covered, on high heat for 10 hours. Then reduce to low heat and cook for another 12 hours. I like to stir it every now and then during this process, making sure it does not burn. The longer this cooks the better. You want to cook until the cholent is thickened. If there is too much water remove the crockpot cover and let the water boil out for a bit.

Vegan Green Curry Cholent

You are done! This keeps really well and reheats even better. Enjoy!

Vegan Tuna

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The deli downstairs from my apartment makes amazing vegan tuna sandwiches. So I decided if they can do it, I can. The first time I tried this I wasn’t sure how it was going to work, but several months later – this is my go-to lunch or light dinner! I’m really big on textures and the texture of this is amazingly like the real thing.

Ingredients:
serve over salad- 1 chick’n cutlet (i like  quorn naked chik’n cutlet or MorningStar Farms grillers chik’n veggie patty)
- 1 tbsp diced yellow onion
- 2 baby carrots, diced
- 1 tbsp diced fresh celery (optional)
- 1 1/2 tsp mustard
- 1 tsp vegan mayo
- garlic salt

Makes: 1 serving

Prep Time:
5 Mins		 Cook Time:
10 Mins + 30 Mins		 Total Time:
45 Mins

Directions:

Put a small amount of olive oil in a frying pan and heat the pan. Then cook the chick’n cutlet on each side until it has good grille marks. You want the patty to be dry not full of moisture. While that is cooking dice the onion, carrots and celery. The celery is optional depending on your taste. I dice the entire onion and then save it for salad or stir fries.

Once the cutlet is done let it cool for at least 30mins. Once it is cooled cut it into several slices and then put it in the food processor/magic bullet. In the magic bullet I grind it for all of 5 seconds. It is instantly into a Tuna consistency.

Put cutlet in processor

Then add the mayo, mustard, veggies, and a shake or two of garlic salt. Mix well with fork. You’re done!

Mix all items

Serve over a salad or in a sandwich. If you make a salad I highly recommend using red wine vinegar.

serve over salad

Tip:

  • If using the MorningStar Farms cutlet I like to squeeze bit of lime juice on each side and put a tsp of fajita seasoning on each side. This really brings out the flavors.

Maré’s Spanish Beans

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This recipe holds a special place in my heart as it reminds me of my childhood. Maré was a close family friend and also my babysitter. I remember coming home to warm plate of rice and beans after school, and quickly devouring them. I always loved the sauce part of the beans and requested very little rice so i could just lick up the sauce. Maré taught my mother this recipe and now I share it with all of you.

final beansIngredients:
- 1 bag red beans*
- 1 onion
- 1 tomato
- 1 green pepper
- 1 tbsp garlic
- 1 tbsp paprika
- 1 tbsp salt
- olive oil

Makes: 8 servings per pan

Prep Time:
5 Mins		 Cook Time:
3 Hrs		 Total Time:
3 Hrs 5 Mins

*Note: You must soak the beans for 8 hours prior to this recipe. I put the beans in a Tupperware with water covered while at work or overnight.

Directions:

Dice the onion, green pepper, and tomatoe. Fry them till slightly browned in the bottom of a stock pot with olive oil. Then add the beans and then enough water to just cover the beans. As soon as the water begins to boil, reduce the heat, cover and let the beans cook.

Beans with water

At about the 2 hour point add the spices. Let it cook for another 1 hour. If you put too much water and it is too liquidy, remove the cover and let the water boil out. You will see it thicken. It’s better to add more water and then do this method, then too little water and have it burn.

Beans after 3 hours

After it’s to a slightly stew like consistency it is ready to serve, which is best over rice. Enjoy!

final beans

Tips:

  • I really enjoy these with a tbsp of cumin in it while cooking – that takes on more of a persian flavoring
  • If you like spice you can add some chili powder to kick it up a notch
  • This recipe stores very well in the freezer but there is a simple step you MUST take to preserve them and avoid freezer burn. Then take saran wrap and place it over the beans so that it is literally touching the beans. Then have it go up the sides of the tupperware and close the tupperware.

Frozen Beans

Hummus Cucumber Sandwich

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I’m always trying to come up with a easy portable lunch to take to work and on trips. I finally found a solution that’s easy, healthy and full of flavor. The hummus is smooth and creamy, and the cucumber provides a crunch similar to sticking potato chips in a sandwich (something I’m definitely a fan of). This recipe is both vegan and gluten free.

Ingredients:

Hummus Cucumber SandwichHummus
- 2 garlic cloves ( I like using frozen crushed garlic)
- 1/4-1/2 teaspoon kosher salt
- 6 tablespoons Tehina
- 2 cups cooked chickpeas (1 cup dry chickpeas is 2 1/2 cups chickpeas cooked)
- 6 dashes hot sauce (I use original Cholula Hot Sauce)
- 1 fresh squeezed lemon
- 2 tablespoons extra virgin olive oil

Sandwich
- 1 small seedless cucumber
- red pepper flakes
- 2 pieces bread
- paprika

Makes: 2 servings per pan

Prep Time:
3 Mins		 Cook Time:
4 mins		 Total Time:
7 mins

Directions:

You can make the Hummus with canned beans, but you’ll get much more bang for your buck if you plan to make this repeatedly by purchasing a bag of dried chickpeas, also called garbanzo beans. You must soak the beans for 8 hours (you can do this overnight or while your at work). Then boil the beans for 2 hours with at least 6 cups of water – bring the water to boil then reduce heat, cover and simmer. The ratio to beans is always 3 cups of water to 1 cups of beans. Once complete make the recipe below.

Boil Beans

This recipe is so simple because you literally throw all the ingredients in the blender or food processor. Take the garlic, salt, tehina, chickpeas, hot sauce, extra virgin olive oil, and lemon, and blend. It’s that simple.

Ingredients in Blender

The trick to this is two things – roll the lemon between your hand and counter before squeezing – this will soften the lemon and you will get all the juice out. The second secret ingredient is the Tehina, it makes all the difference. It makes the hummus smooth, light and fluffy. Just finger licking good!

Final Hummus

For the sandwich, I toast the bread. Then put a generous amount of hummus on both sides. Sprinkle lightly with paprika.

sprinkle with paprika

Peel and slice the cucumber, then place on the bread. I like 1 layer of cucumber but you can do 2 as well. Then sprinkle the cucumber with some red pepper flakes.

cucumbers

Close the sandwich, cut down the middle and you are done! An easy, refreshing, yummy lunch.

Hummus Cucumber Sandwich

Tips:

  • Add more garlic to make garlic hummus
  • Add other additions to the sandwich like banana peppers, shredded carrots, and bean sprouts
  • Serve as a hors d’oeuvre at a party by cutting into sandwich squares or use the cucumber as the bread with hummus in the middle
  • If you serve the hummus alone with pita and veggies, spread the hummus on a plate. Then drizzle with olive oil and sprinkle with paprika. Garnish with olives.

Vegan Black Bean Burgers

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A veggie burger done well can be quite tasty! A veggie burger gone wrong – well we all know there is nothing worse. Blech! A friend of mine started making her own from scratch and said they were easy-peasy. She uses a recipe from epicurious. I was making these burgers from items I had in my pantry (as it is part of my Food Budget Challenge) and surprisingly you’d be amazed at how tasty they are with some simple spices! I would eat these any day of the week and can’t wait to test them out on the grille this summer!

Ingredients:
Black Bean Burgers1 3/4 cups black beans
1/2 cup oatmeal
1 onion, diced
2 tbsp extra virgin olive oil
1/4 tsp cinnamon
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp pepper

*Serving Size: 8 burgers (6-10 burgers depending on size)

Prep Time:
5 Mins		 Cook Time:
8-10 Mins		 Total Time:
15 Mins

Directions:
I use fresh black beans so to prepare for this you must soak the beans for 8 hours. You can do this overnight or while you are at work. Then you must cook the beans for 1 hour. To cook them put them in a pot and fill the pot with water (at least 3 cups of water to 1 cup beans) and boil. Once the water is boiling reduce the heat and let it cook for 1 hour in a covered pot. Once done drain the water and you are ready to do this recipe.

Put the oatmeal in a food processor (I use a magic bullet) and grind it up. Once done put it to the side.

Grinded Oatmeal

Then dice your onions and put it to the side. Put 3/4 of the beans and the oil in the food processor, let it mash up. Then add all of the spices and mash it up again.

Mashed beans

Remove from the food processor and add the 1/2 of the oatmeal and as much onion as you want. Mash it up and see if you think it needs more of the oatmeal. This is really up to you and how soft you like your burgers to be.

Add Oatmeal

Then fold in the rest of the beans that you did not mash. This will provide some great texture. Then roll them into balls and place on a skillet, frying pan, or grille. You could also bake them at 300 for 30mins – flip at the 15min mark. I prefer them on the stovetop so the outsides get a bit crisp. Make sure you don’t flatten them too much with your spatula as they will fall apart.

Beans in Skillet

Black Bean Burgers

Tips

  • Mix it up and serve this over a salad – goes great with balsamic or lemon
  • Add some corn to your mixture – fold it in with the beans
  • Grille a portobello mushroom that you marinated in balsamic and place it on top, for a hearty and delicious summer burger

Vegan Tacos

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Cinco de Mayo is right around the corner and what better way to celebrate than with a Mexican-inspired meal! Tacos are a great thing to make the whole family happy, and building your own perfect taco is a very personal task. After years of trying diff types of “fake meat” and loads of taco brands, below is my own personal achievement. Taco’s don’t have to be unhealthy. In fact, kidney beans are a great source of cholesterol-lowering fiber. This recipe is gluten free if you use the corn tortilla shells.

Ingredients:
Vegan Tacos2 packs Ortega Taco Shells (30 total – one 18 pack and one 12 pack)
1 bag MorningStar Farms Meal Starters Grillers Recipe Crumbles (freezer section)
1 pack Ortega Taco Seasoning Mix
1 head lettuce
1-2 tomatoes or 1 can salsa
1 white onion, diced
2 jalapeno peppers, diced
2 avocados
2 tbsp extra virgin olive oil
1 bag vegan cheese (i like the pepper jack or cheddar)
15 oz kidney beans (1 can or 2 cups dried soaked overnight)
1 Ortega Original Taco Sauce (original or medium)

Prep Time:
10 Mins		 Cook Time:
30 Mins		 Total Time:
40 Mins

Directions:
Veggie CrumblesHeat up the evoo in a medium depth chefs pan on medium heat. Add the onions and brown (8mins). Add the jalapeno peppers for about 3mins. (the longer the peppers cook, the spicier it will be). Add the Grillers Recipes Crumbles and 2 tbsp water. Stir 3mins. Add Taco Seasoning and stir 2min. Add beans and use potato masher to mash beans into the crumbles. (you want to mash the beans in so they are no longer whole). Then remove from heat.

Heat oven to 350. Take taco shells and lightly run the bottoms of each shell under water (put your faucet on drip and drip about 4 drops of water on the bottom of the shells), this prevents them from cracking when you eat them. Stuff each shell with crumbles mixture. Then Add vegan cheese. Place in oven until cheese melted. (8mins)

Vegan TacosI like putting the lettuce, tomato/salsa, guacamole, and taco sauce on the table so everyone can stuff the tacos themselves.

Tips

  • Ortega has a Taco kit that comes with the seasoning and sauce
  • Guacamole: mix 2 avocados, 10 shakes Tabasco sauce, 1 tsp garlic powder, 1 tsp onion salt, 1/4 tsp paprika, and 1 lemon juiced. This is pretty much season to taste. It’s the Tabasco sauce that gives it that extra flavor and surprisingly isn’t very spicy because of the avocado.
  • Substitute: Can use real cheese instead of vegan cheese
  • Party Appetizer: put wonton wrappers into cups of cupcake pan (spray pan) and heat oven to 425. Stuff wonton wrappers like they were the tacos. Bake for 7mins and garnish with the lettuce, tomatoes/salsa, guacamole, and sauce.

Vegetarian Sweet & Sour Meatballs

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Vegetarian MeatballsA few weeks ago my roommate made turkey meatballs in her crock-pot. This lead to a discussion of how I do not enjoy vegetarian meatballs. They are always dry and have an odd aftertaste. She then suggested I try her meat recipe and use the MorningStar Farms Veggie Crumbles that I use to make tacos. It was like an “ah-ha” moment! I do love the Veggie Crumbles so I decided to give it a shot.

This recipe was pretty easy and straight forward. The hardest time I had was flipping the meatballs without them crumbling. This recipe can also be vegan if you substitue apple sauce for the eggs.

Meatball Ingredients:
ingredients- 1 lb MorningStar Farms Meal Starter Veggie Crumbles (use 1 bag and 1/3 of another bag)
- 3/4 cup seasoned bread crumbs
- 2 small white onions minced
- 1/4 cup unsweetened soy milk
- 2 eggs or 2/3 cup applesauce
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp Worcestershire sauce
- 1 non-stick skillet
- extra virgin olive oil
- Crockpot

Sauce Ingredients:
- 2 10oz jars of blackberry jam
- 1/4 cup of sugar free raspberry jam
- 2 12oz bottles Heinz chili sauce

Makes: 30 meatballs

Prep Time:
40 Mins		 Cook Time:
6 hrs		 Total Time:
6 Hr 40 Min

Directions:

Prepare the sauce first. I always add about a tablespoon of oil to my crockpot and grease the entire insides of it. This helps prevent sticking. Then put the jam and chili sauce in the crockpot. Turn the crockpot on high. Every 10mins go back to give it a stir. This should turn into a thick liquid before adding the meatballs.

Next comes the meatballs.

Meatball MixtureMince the onions and add to the skillet with a little oil. After 4mins add the Veggie Crumbles. Cook until no longer frozen. Then remove from heat.

In a large bowl mix the 2 eggs (beaten), soymilk, salt, pepper, and Worcestershire sauce. Then add the Veggie Crumbles and onion mixture. Mix well with a wooden spoon. Then add 3/4 cup bread crumps and mix again.

Meatballs SkilletNow it’s meatball time! Heat up the skillet, you can use the same as before without washing, but add a bit of oil to prevent sticking. Shape the mixture into 1 inch balls. I placed about 10 on the skillet at each time. You want to leave room for flipping. Make sure to cook on each side till browned – some of mine were more square than round :) This works best with the skillet on medium heat, high will burn them. I cooked each batch for about 8 mins. You just want to make the meatballs solid. The insides will fully cook in the crock-pot. Then remove from skillet place on a paper towl to remove excess oil.

Crock-potOnce all are cooked check the crockpot. The sauce should be good to go. Carefully drop in the meatballs one by one. Then take a spoon and very carefully mix them a bit into the sauce. Do not stir fast, as the meatballs will break apart. Cook on high for 1 hour, then reduce to low for 4-5 hours. I suggest not cooking overnight as the vegetarian meatballs will begin to crumble since they are lighter than normal meatballs.

voila!Once done let it cool or serve right away. Enjoy!

Tips:

  • Take it for lunch and eat the sauce on a rice cake
  • Serve on top of saffron rice, quinoa, or couscous so you scoop up the yummy sauce
  • Make a meatball sub and serve in pita bread or potato bread, another great way to enjoy the sauce