Hearty Minestrone Soup

• 2 links Beyond spicy Italian sausage
• 1 cup chopped baby carrots
• 1 cup chopped celery
• 1 medium red onion, chopped
• 1 tbsp. minced garlic
• 1/2 tsp. salt
• freshly ground black pepper
• 1/4 cup dry red wine
• 2 tbsp. tomato paste
• 1 - 28 oz. can crushed tomatoes
• 1 - 15 oz. can petite diced tomatoes with basil, garlic & oregano
• 2 tsp. dried oregano
• 2 tsp. dried parsley
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. dried ground thyme
• 2 bay leafs
• 1 cup dry small shell pasta
• 1 - 15 oz. can great northern beans, rinsed and drained
• 1 - 15 oz. can red kidney beans, rinsed and drained
• 8 cups reduced sodium vegetable broth
• 1 cup frozen green beans

Spray a large pot with avocado oil and warm over medium heat.  Crumble the sausage into the pan, breaking it up with a wooden spoon as it browns, about 3 minutes.  

Add the carrots, celery, onion and garlic to the pot and season with 1/2 tsp. salt and freshly ground black pepper.  Cook, stirring occasionally, until the veggies are starting to soften, about 5 minutes.

Add the wine to the pot and allow to cook for 2 minutes.  Blend in the tomato paste, stirring to mix everything well and allow to cook for 2 minutes. Stir in the diced tomatoes and crushed tomatoes.  Season with the oregano, parsley, red pepper flakes, thyme and bay leafs and pour the broth over the top.

Cover the pot and allow the soup to simmer for 20 minutes.

Meanwhile bring a pot of water to a boil and cook the small shell pasta according to package directions.

Fold in the green beans, cooked pasta, great northern beans and red kidney beans.  Allow the soup to simmer for 20 minutes with the pot slightly covered.

This recipe yields nine 2-cup servings.  Enjoy!  

Vegan Holiday Treats

Vegan Christmas "Crack"

• 2 sleeves saltine crackers
• 1 cup vegan butter (I used Miyoko's)
• 1 cup light brown sugar
• 2 cups vegan chocolate chips (I used Enjoy Life semi-sweet)
• 1 cup glazed pecans, roughly chopped (I used Emerald)

Preheat oven to 400F.  Line two baking sheets with parchment paper and line up the saltines.

Add the butter to a small saucepan on low heat, allowing it to begin to melt.  Add the brown sugar and whisk continuously until all the butter has melted.

Turn the heat to high and allow the mixture to boil for 30 seconds.  Remove it from the heat and pour it over the saltines.  Use a silicone brush to even it out, if needed.

Bake for 5 minutes.  Pull out of the oven and sprinkle the chocolate chips over the top.  

Pop back into the oven for 2 minutes.  Pull out of the oven and use the back of a spoon to spread the chocolate over the crackers.

Sprinkle with the chopped glazed pecans and allow to cool.  Move to the fridge to get cold & firm.  

Break into pieces and enjoy!

Vegan Funfetti Chocolate Chip Cookies

• 1 cup vegan butter, room temp (I used Miyoko's)
• 3/4 cup light brown sugar
• 3/4 cup granulated cane sugar
• 1/2 cup liquid Just Egg (equivalent of 2 eggs)
• 1 tsp. vanilla extract
• 3 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup vegan semi-sweet chocolate chips (I used Enjoy Life)
• 1/2 cup vegan white baking chips (I used Pascha)
• 1/2 cup sprinkles

Preheat oven to 350F.  Line a baking sheet with parchment paper.

In a small bowl whisk together the flour, baking soda, baking powder and salt, set aside.

Cream together the butter, sugars and vanilla.  Add the Just Egg and mix until just combined. Slowly add in flour mixture and blend.  

Stir in the chocolate & white chips and sprinkles.

Use a small scoop to drop rounded dough onto lined baking sheets.  

Bake 9-10 minutes, until starting to become golden brown, 9-10 minutes.  Let cookies on the baking sheets for 2 minutes before transferring to cooling racks.  Enjoy!

Vegan Chocolate Peanut Clusters

• 1 - 16 oz. container cocktail peanuts 
• 2 - 10 oz. bags vegan semi-sweet chocolate chips (I used Enjoy Life)
• Himalayan Pink Salt, optional

Line baking sheets with parchment paper.

Melt the chocolate chips in a microwave safe bowl in the microwave in 30 second increments, until melted, using a silicone spatula to stir every 30 seconds.

Add the peanuts and stir to combine.

Drop spoonfuls of the peanut chocolate mixture onto the lined baking sheet.  

If using the salt, grind some onto a small plate and use your clean fingers to lightly sprinkle over the tops of the clusters.

Pop into the fridge or freezer until cooled and the chocolate is set. Enjoy!

My First Attempt at Grilled Impossible Burgers

 

• 1 - 12 oz. package Impossible Burger
• 1 link Beyond spicy Italian Sausage, casing removed 
• 2 tsp. Dijon mustard
• 2 tsp. Vegan Worcestershire sauce
• 2 tbsp. finely diced red onion
• 1 tsp. minced garlic
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Vegan cheese
• Hamburger buns
• Toppings such as romaine lettuce, sliced tomato, sliced onion, sliced avocado, etc.

Put the Impossible burger, Beyond sausage, dijon, Worcestershire, red onion, garlic, salt & pepper into a mixing bowl.  Use your very clean hands to mix everything together until evenly combined. 

 

Divide the mixture into 4 equal parts.  Form patties by rolling each portion into a ball.

Then use the palm of your hand to flatten into patties. 

Cover the grill grates with aluminum foil.  Heat the grill and generously spray the foil with avocado oil spray.  Add the patties to the grill and cook for approximately 2-3 minutes per side. 

While the burgers are cooking, place your buns topped with vegan cheese on the top grates, allowing them to warm, get slightly toasted and the cheese to melt.

Serve with your favorite burger toppings such as romaine lettuce, sliced tomato, sliced onion, sliced avocado, spicy mustard, dill relish, etc.  

Enjoy with your favorite side.  I fixed up a batch of my Cumin Lime Coleslaw.  YUM!

Lentil & White Bean Chili

• Avocado oil spray
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 tsp. salt, divided
• Freshly ground black pepper
• 2 tbsp. tomato paste
• 2 tbsp chili powder
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. coriander
• 5 cups reduced sodium vegetable broth
• 2 - 14.5 oz. cans diced fire roasted tomatoes with green chiles with their juices
• 1 15.5 oz. can white navy beans, rinsed and drained
• 1 cup dry brown lentils
• 1 bay leaf
• 1 tbsp. red wine vinegar

Generously spray a large pot with avocado oil spray and heat over medium heat.  Add the onion, bell pepper, garlic, 1/2 tsp. salt and several grinds of fresh black pepper.  Cook until veggies are just tender, stirring occasionally, about 5 minutes.  

Stir in the tomato paste, chili powder, oregano, cumin and coriander and continue to cook, stirring frequently, until fragrant and red in color, about 2 minutes.

Stir in the tomatoes, beans, lentils, bay leaf, 1/2 tsp. salt and a few grinds of fresh black pepper and stir to combine.

Pour in the broth. Bring it to a steady simmer and reduce heat to medium low, partially covering the pot with a lid.  Allow to gently simmer for 45 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.  

Remove the bay leaf and stir in the vinegar.

Enjoy with avocado chunks! Yields 6 servings.

Baked Polenta Casserole with Plant Based Ragù

For the Polenta

• 1 cup polenta
• 3 cups water with 3 tsp. Better than Bouillon reduced sodium vegetable base (or 3 cups reduced sodium vegetable broth)
• 1/4 cup nut based vegan "parmesan"

Bring the broth to a boil.  Pour the polenta into the boiling broth and reduce heat to low.  Allow to simmer for 5 minutes, stirring frequently.  

Remove from the heat, cover the pan and allow to sit for 2 minutes.  Pour in the grated parmesan and stir to combine.

Pour the polenta into a greased 9x13 glass baking dish, using a rubber spatula to make an even layer.  Let cool to around room temperature and then cover the dish and move it to the fridge to cool completely. NOTE: I do this step the day before to save time.

For the Ragù

• Avocado oil spray
• 2 links plant based hot Italian "sausage"
• 1 & 1/2 cups chopped zucchini
• 1 & 1/2 cups chopped bell pepper
• 1/2 cup chopped red onion
• 1 tsp. crushed garlic
• 1 tsp. onion powder
• 1/2 tsp. crushed red pepper
• 1/2 tsp. dried oregano
• 1 - 24 oz. jar Spicy Red Pepper pasta sauce
• 1/2 cup grated organic cashew milk "mozzarella"

Heat a large skillet over medium heat and spray it with avocado oil spray.  Remove the casings from the sausages and crumble them into the skillet, breaking them up with a wooden spoon until starting to brown, about 2 minutes.

Add the zucchini, bell pepper, onion and garlic to the skillet, stir to combine and allow to cook until the veggies are starting to soften, about 5 minutes.  Add the onion powder, crushed red pepper, and oregano and stir to mix well.  Allow to continue to cook about 2 more minutes, stirring to incorporate the seasonings.

Pour the jar of sauce over the top and stir to combine.  Allow sauce to simmer for 10 minutes.

Meanwhile, pull the polenta out of the fridge and place it under the broiler until just browning, about 10 minutes.  Keep an eye on it, ensuring not to burn it!

Turn oven down to 375F.

Spoon the sauce mixture over the top of the polenta and pop the dish into the oven for 10 minutes.

Sprinkle the plant based cheese over the top and pop it under the broiler until the cheese is melting and starting to brown, about 7 minutes, checking every few minutes.  Allow to sit for 5 minutes before digging in!

Yields 6 delicious servings.