Plant Based Sausage & Vegetable Sauce over Zucchini Noodles

For the Sauce:

• 1 - 14 oz. package Beyond Meat Hot Italian Sausage Links
• 1 cup chopped red onion
• 1 cup chopped bell peppers
• 2 tsp. chopped garlic
• 1 tsp. Italian seasoning
• 1 tsp. onion powder
• 1/4 tsp. red pepper flakes
• 1/4 tsp. salt
• 1 - 24 oz. jar Rao's arrabbiata sauce
• olive oil spray

Heat a large skillet over medium heat and spray with olive oil cooking spray.  Use your hands to crumble the sausage links into into the pan.  Add the onion, bell pepper and garlic and continue to cook, breaking the sausage up with a wooden spoon, until veggies are translucent and sausage is cooked, about 5 minutes. 

Season with Italian seasoning, onion powder, red pepper flakes and salt and stir to combine.  Pour the sauce into the skillet and stir to mix well.  Bring sauce to a simmer, reduce heat to keep it at a simmer for 30 minutes.

For the Zucchini Noodles:

• 2 - 12 oz. packages frozen zucchini noodles
• Liquid aminos
• Garlic powder
• Crushed red pepper
• Freshly ground black pepper
• olive oil spray

While the sauce is simmering, heat a second skillet over medium heat and spray with olive oil spray.  Add the frozen zucchini noodles to the pan, cover and cook for about 10 minutes, stirring occasionally.  Once heated through, pour any extra liquid out of the pan and return it to the heat.  Lightly sprinkle with liquid aminos, garlic powder, red pepper flakes and freshly ground black pepper.  Stir to mix well and keep on warm until ready to serve, stirring occasionally. 

Use tongs to serve up the zucchini noodles onto your plate and scoop the sauce over the top. 

Sprinkle with vegan parmesan cheese if desired.

Serves 4.  Enjoy!

1/4 of the sauce recipe yields: 318 calories, 18 grams protein, 11 net carbs & 20 grams fat.

Ugly Sweater Party 2019 Menu (Vegan/Vegetarian)

Veggie Pasta Fagioli Soup

• Olive oil
• 1 1/2 cups dry small elbow pasta
• 2 tbsp. chopped garlic
• 1 large red onion, chopped
• 4 carrots, peeled and diced
• 3 stalks celery, chopped
• 6 cups reduced sodium vegetable broth
• 1 - 12 oz. jar salsa
• 1 - 15 oz. can petite diced tomatoes
• 1 - 10 oz. can Rotel tomatoes
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. dried oregano
• 1 tsp. dried thyme
• 2 bay leaves
• 1 tsp. salt
•  1 tsp. freeze dried parsley
• 1 - 15.5 oz. can kidney beans, rinsed and drained
• 2 - 15.5 oz. cans small white beans, rinsed and drained

Drizzle a large stock pot with olive oil and heat over medium heat. Add the garlic, onion, carrots and celery to the pot.

Cook, stirring occasionally, until starting to tender, about 5 minutes.

Meanwhile, heat a large pot of water and bring to a boil.  Add the pasta and cook according to package directions.  Drain and set aside.

Add vegetable broth, salsa, tomatoes, Rotel, basil, oregano, thyme, bay leaves, salt and parsley to the stock pot and bring it to a boil.  Reduce heat to a simmer and simmer, covered, for 20 minutes.

Stir the cooked pasta, kidney beans and white beans into the stock pot and allow to warm, about 5 minutes. Remove bay leaves before serving.

Green Chile Soup

• 1/2 cup salsa verde
• 1 - 7 oz. can mild green chiles, drained
• 2 - 4 oz. cans hot green chiles, undrained
• 2 - 15.5 oz. cans small white beans, rinsed and drained
• 1 1/2 tsp. salt
• 2 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. ground coriander
• 1 cup uncooked brown rice
• 8 cups reduced sodium vegetable broth

Put all ingredients into your crock pot and give it a good stir.  Cover and cook on high for 6 hours.  If you are home, give it a stir every hour or so.  If not, no worries.

Keep warm until ready to serve.

Vegan Spiced Ranch

• 13 oz. package soft silken tofu
• 3 tbsp. unsweetened almond milk
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 1/2 tsp. dried parsley
• 1/2 tsp. dried dill weed
• 1/2 tsp. dried chives
• 1/4 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1/4 tsp. beau monde seasoning
• 1/2 tsp. salt
• freshly ground black pepper
• 1 1/2 tsp. white wine vinegar
• 1 tsp. chopped garlic
• dash Cholula hot sauce

Add all ingredients to a blender, cover and blend blend until creamy and smooth.  Transfer to a bowl and chill overnight.  Serve with fresh raw veggies.

Christmas Cucumber Salad

• 1 large English cucumber, partially skinned and chopped
• 2 red bell peppers, chopped 
• 1/2 cup chopped red onion
• 2 tsp. freeze dried minced parsley
• 2 tbsp. lemon juice
• 2 tbsp. olive oil
• 1/4 tsp. crushed red pepper
• 1/4 tsp. garlic powder
• 1 tsp. salt
• Freshly ground black pepper

Combine all ingredients together and toss well.  Let sit in the refrigerator until ready to serve.

Vegan Chocolate Chip Cookies

• 1 cup all purpose white flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup organic cane sugar
• 1/4 cup brown sugar
• 1/3 cup vegan chocolate chips
• 4 - 5 tbsp. unsweetened almond milk
• 2 tbsp. olive oil
• 1/4 tsp. vanilla extract

Combine the flour, baking soda, salt, sugar, brown sugar and chocolate chips in a mixing bowl, stir to mix well.

Add the 3 tbsp. almond milk, oil and vanilla and stir to form a dough. Continue to add the additional almond milk, if needed.  I needed to use all 5 tbsp. to form my dough ball.

Form the dough into one ball, cover and refrigerate for 2 hours.

Preheat oven to 325F.

Form dough into balls and place on a parchment lined baking sheet.

Bake for 11 minutes.  Remove from the oven and allow to sit on the sheet for 10 minutes before moving (or eating!).

Layered Polenta Lentil Casserole (Vegan/Vegetarian)

• 2 cups dry polenta
• 1/4 tsp. baking soda
• 1 tsp. salt
• 3 cups reduced sodium vegetable broth
• 1 cup uncooked sprouted lentils
• 2 cups chopped red onion
• 1 large green bell pepper, chopped
• 2 tbsp. chopped garlic
• 1 tsp. Italian seasoning
• salt & freshly ground black pepper
• olive oil spray
• 1 - 24 oz. bottle Rao's arrabbiata sauce, divided
• 2 cups kale, stems removed and chopped
• 2 tbsp. white wine vinegar
• 1 tbsp. tomato paste
• 1.5 oz. grated vegan parmesan cheese

First, add 8 cups of water to a medium saucepan and bring to a boil.  Gradually whisk in polenta, baking soda and salt.  Reduce heat to low and cook for about 20 minutes, whisking frequently, until mixture is thick and creamy.  Remove from heat and cover until ready to assemble.

Bring 3 cups reduced sodium vegetable broth to a boil in a medium pot.  Stir in 1 cup of lentils.  Cover the pot, reduce heat to a simmer, and let simmer for 5 minutes. Remove from the heat and let stand, covered, for 2 minutes.  Drain any excess broth. Return to pan and keep covered until ready to use.

Meanwhile, heat a large skillet over medium heat.  Spray with olive oil cooking spray and add the onion, bell pepper and garlic.  Sprinkle the Italian seasoning over the veggies and season with salt and freshly ground black pepper. Cook until softened, about 5 minutes.  Once lentils are cooked, add them to the veggie mixture along with 1 & 1/2 cups of sauce, the kale, vinegar and tomato paste.  Mix well and allow to stay on low heat, stirring occasionally, until ready to assemble.

Preheat oven to 350F.  Spray a 11x7 baking dish with olive oil spray.

Evenly spread 1/3 of the polenta into the baking dish.  Spread 1/2 of the veggie, lentil mixture over the top. Top it with 1/3 of the polenta.  Repeat with the remaining veggie, lentil mixture and remaining polenta.  Pop it into the oven and bake for 20 minutes.

Pull the casserole out of the oven and spoon the remaining 3/4 cup of sauce over the top.  Sprinkle the vegan parmesan cheese on top and pop it back into the oven, to warm the sauce and cheese, about 5 minutes. 

Let sit for 5 minutes before digging in.  Enjoy!

Slow Cooker Green Chile Soup (Vegan/Vegetarian)

• 1/2 cup salsa verde
• 1 - 7 oz. can mild diced green chiles, drained
• 2 - 4 oz. cans hot diced green chiles, not drained
• 2 - 15.5 oz. cans small white beans, rinsed and drained
• 1/2 tsp. salt
• 2 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. ground coriander
• freshly ground black pepper
• 1 cup uncooked brown rice
• 8 cups reduced sodium vegetable broth
• fresh avocado, for serving (optional)

Put all ingredients into your slow cooker and give it a good stir.  Cover and cook on high for 5 hours.  If you are home, give it a stir every hour or so, if not, no worries. Keep on warm until ready to serve.

Yields five 2-cup servings: 339 calories, 1.2g fat, 16g fiber & 14.5g protein.

Serve with diced avocado.  Enjoy!

Spiced Vegan Chili

• 1 small green bell pepper chopped (about 1/2 cup)
• 2 celery stalks chopped (about 1/2 cup)
• 1/2 cup chopped baby carrots
• 1/2 cup chopped red onion
• 1 jalapeno pepper, minced
• 1 cup packed kale, stems removed, chopped 
• 1 tbsp. chopped garlic
• 2 small zucchini, thinly sliced into quarter moons (about 2 cups)
• 1 - 28 oz. can petite diced tomatoes, undrained
• 1 cup reduced sodium vegetable broth
• 1 - 15.5 oz. can small white beans, rinsed and drained
• 1 - 15.5 oz. can black beans, rinsed and drained
• 1 tsp. salt
• 1 tbsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1/2 tsp. crushed red pepper
• 1 tbsp. Sriracha hot sauce
• 1 - 8 oz. bag frozen organic cooked quinoa, prepared according to package directions (from TJs)

Heat a soup pot over medium heat and generously spray with olive oil cooking spray.  Add the bell pepper, celery, carrots, red onion, jalapeno, kale, garlic and zucchini and stir to combine.  Saute, stirring occasionally, until veggies are tender, about 5 minutes.

Stir in the tomatoes, beans, broth, spices and Sriracha and stir to mix well.  Cover the pot and adjust temperature to a simmer.  Allow to simmer covered for 30 minutes.

After 30 minutes, uncover the pot and stir. 

Cook the quinoa according to package directions and add to the pot.  Stir to combine everything together and allow to simmer, uncovered, for 5 minutes. 

Enjoy with your favorite chili toppings, such as:

• chopped green onions
• avocado chunks
• shredded vegan cheese
• vegan sour cream

Thanksgiving Vegan Shepherd's Pie & Autumn Chopped Salad

Vegan Shepherd's Pie

For the topping:

• 24 oz. fingerling potatoes
• 1/3 cup unsweetened almond milk
• 1/3 cup reduced sodium vegetable broth
• 1 tbsp. Melt vegan butter
• 1/2 tsp. salt

For the filling:

• olive oil cooking spray
• 1/2 cup chopped red onion
• 1/2 cup chopped baby carrots
• 1/2 cup chopped celery
• 1/2 cup chopped kale
• 1 tbsp. chopped garlic
• 2 cups sliced mushrooms
• 1/4 tsp. dried thyme
• 1/4 tsp. salt
• 2 tbsp. all purpose flour
• 1 3/4 cups reduced sodium vegetable broth
• 1 cup frozen peas
• 3/4 cup dry lentils

Put the potatoes in a pot and cover with water.  Bring to a boil and boil until tender, about 15 minutes.

Rinse the lentils and put into a sauce pan with 2 1/2 cups water.  Bring to a boil and then reduce to a simmer.  Allow lentils to simmer until tender, about 30 minutes.

Preheat oven to 350F.  Spray a casserole dish with olive oil spray.

Heat a large saute pan over medium heat and generously spray with olive oil spray.  Add the onion, celery, carrots, garlic and kale to the pan and saute for 2 minutes.  Add the mushrooms, thyme and salt to the pan and stir to combine.  Continue sauteing until vegetables are tender, about 5 minutes.  Sprinkle the flour over the vegetables and stir to combine, cooking for 1 minute.  Gradually pour in the broth, whisking it as you pour.  Keep whisking in broth until the consistency is like gravy. 

Add the peas and cooked lentils to the pan and allow to simmer for 5 minutes. Pour the vegetable mixture into the casserole dish.

Once the potatoes are tender, remove from the water and mash with a potato masher, incorporating the almond milk, broth, vegan butter and salt. 

Spoon the mashed potatoes over the top of the vegetable mixture.  Cover the dish with foil and pop it into the oven for 20 minutes. 

Remove the foil from the dish and turn the oven to broil.  Broil until the topping is lightly browned, about 5 minutes.

Autumn Chopped Salad

• 8 cups chopped romaine
• 2 medium pears, chopped
• 1 cup dried cranberries
• 1 cup chopped pecans
• 2/3 cup poppy seed dressing
• 1/3 cup balsamic vinaigrette

Add the romaine to a large bowl and top with the pears, cranberries and pecans.  Cover and refrigerate until ready to serve.

Combine the poppy seed dressing with the balsamic vinaigrette and pour over the salad.  Toss to combine.

ENJOY!  Happy Thanksgiving from my family to yours!