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plantlifebihhh

CHIPOTLE TOFU CHILAQUILES

INGREDIENTS

FOR THE CHILAQUILES:

5 small yellow corn tortillas, or sub 2 large handfuls of tortilla chips

½ large white onion, diced

2 cloves garlic, minced

1 15 ounce can crushed tomatoes or tomato sauce

1 chipotle in adobo (canned) + 1 Tbsp sauce (add more or less depending on preferred spice)

½ cup veggie stock

FOR THE TOFU:

8 ounces extra firm tofu, drained and pressed in a clean towel for 15 minutes (I set a cast iron on top)

½ tsp cumin

½ tsp garlic powder

¼ tsp chili powder

¼ tsp sea salt

OPTIONAL FOR TOPPING:

Vegan Mexican Cheese

Diced onion and/or Fresh Cilantro

Salsa or hot sauce

Lime juice

INSTRUCTIONS

Start by quickly pressing/draining your tofu in a clean kitchen towel with a heavy pot on top, and preheating oven to 350 degrees F.

IF BAKING YOUR OWN TORTILLAS: Lightly brush or spray both sides of your tortillas with olive or canola oil and lightly dust them with sea salt. Stack and cut into triangles and arrange in a single layer on a large baking sheet. Bake for 10-12 minutes, flipping once halfway through, until crisp and just slightly golden brown. Set aside. If using regular chips, skip this step.

While chips are baking, heat a large skillet over medium heat and prep onion and garlic.

Once hot, add 1 Tbsp olive or canola oil and onion. Cook, stirring frequently, until soft and slightly browned - 3 minutes. Then add garlic and cook for 1-2 minutes more.

Add tomato sauce, diced chipotle and adobo sauce, and veggie stock. Heat until bubbly, then reduce heat to low and simmer for 5 minutes.

Transfer sauce to a blender (optional). For a completely smooth sauce, blend well. For a chunkier sauce, pulse and leave some texture. Set aside.

Use a fork to crumble the tofu and place skillet back over medium heat (no need to rinse or wipe clean - the remaining sauce adds more flavor).

Add a bit of oil to the pan and then add tofu. Let lightly brown for 3-4 minutes, stirring once or twice. Then add seasonings (chili powder, salt, garlic powder and cumin) and stir. Cook for another 2 minutes, then remove from pan and set aside.

Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with tofu scramble, fresh onion and cilantro and serve immediately. Additional toppings might include hot sauce, lime juice, salsa and/or Vegan Mexican Cheese. Serves 2-3. Best when fresh.

plantlifebihhh

Crispy Smashed Potatoes with Avocado Garlic Aioli

Ingredients:

FOR THE POTATOES:

2 pounds Yukon Gold potatoes (or try red or new potatoes)

2-2.5 tablespoons extra virgin olive oil (or oil of choice)

Fine grain sea salt and freshly ground black pepper (be generous)

Garlic powder, for sprinkling on top

1/3-½ cup fresh parsley, minced

AVOCADO GARLIC AIOLI:

1 large avocado, halved and pitted

1 large or 2 small garlic cloves

½ tablespoon fresh lemon juice

¼ cup soy-free Veganaise (or vegan mayo of your choice)

Fine grain sea salt and freshly ground black pepper, to taste

Directions:

Add potatoes into a large pot and cover with water (I do not peel the potatoes). Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 20-25 minutes, until tender.

Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.

When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.

Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it’s mostly flattened (see photo in post).

Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.

Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. I roasted the potatoes for 30 minutes as I used fairly large potatoes. Keep an eye on them as cook time will vary.

Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli and watch them go lightening fast!!

plantlifebihhh

Avocado Edamame Potstickers

Ingredients

1 ripe avocado, one half reserved, the other half chopped

1 lb. shelled, fully cooked edamame (measured after shelling; I used pre-shelled frozen edamame from Whole Foods), divided

1” ginger, minced

3 cloves garlic, minced

1 small head bok choy, stem and leaves separated, stem diced and leaves thinly sliced

1 bunch scallions or green onions, thinly sliced

1 tb. coconut sugar or brown sugar

2 and ½ tb. soy sauce or tamari

1 and ½ to 2 tb. sriracha or other chili sauce

½ tb. toasted sesame oil

¼ tsp. ground white pepper

½ tb. rice vinegar or other light vinegar

1 package circle-shaped wonton wrappers, or a recipe of homemade dumpling dough

Instructions

Add half of the avocado and about three quarters of the cooked edamame to a blender. Blend until smooth, adding just a splash of water if needed. If you don’t have a blender that’s small/powerful enough to handle this, then you should thoroughly mash together the avocado and edamame instead.

Put the mixture in a mixing bowl. Add the remaining edamame and chopped avocado, ginger, garlic, bok choy, green onions, and seasonings.

Stir to combine and add any other seasoning to taste.

Prepare at least one baking sheet lined with parchment paper or a Silpat-type liner. Keeping the unused wrappers or dough covered, place a small scoop of filling in the center of a wrapper.

Using water, lightly wet around the edge of the wrapper. Fold it in half and use your fingers to cinch it closed. Place the filled dumpling on the prepared baking sheet. Repeat with remaining dumplings.

Cook according to package or dough instructions. Serve with your favorite dipping sauce - I use a simple mixture of tamari and sriracha.

These freeze very well - freeze uncooked potstickers on the baking sheet in a single layer. When they are fully frozen, you can transfer them to an airtight container. This is so that they don’t freeze together into a giant dumpling blob. They can go straight from the freezer to the pan when you’re ready to cook them.

plantlifebihhh

VEGAN BUFFALO [NO] CHICKEN WRAPS

INGREDIENTS

1 8-ounce package seitan, chopped (about ½-inch pieces)

1 tablespoon plus 1 teaspoon olive oil

½ cup red lentil buffalo sauce

2 cups chopped tuscan/lacinado kale (about 4-5 leaves)

1 teaspoon olive oil

⅛ teaspoon sea salt

3 roma tomatoes, diced (about 1 cup)

4 whole wheat wraps

Dairy-Free Ranch Dressing

1 cup cashews, soaked overnight.

½ teaspoon sea salt

¼ teaspoon black pepper

1½ tablespoon apple cider vinegar

½ teaspoon dried dill

½ teaspoon dried parsley

8 tablespoons unsweetened almond milk

INSTRUCTIONS

For the ranch dressing: combine all ingredients in a blender until smooth.

Heat 1 tablespoon olive oil in a large saucepan. Add the seitan, and cook, stirring occasionally, until browned on all sides (about 8 minutes). Pour in the buffalo sauce, and cook for another minute, until the seitan soaks up most of the sauce.

Combine the kale with the remaining olive oil in a bowl, and rub the olive oil in with your hands. Sprinkle in ⅛ teaspoon salt.

To assemble, spread 2 tablespoons ranch on each wrap. Top with ¼ of the kale, tomatoes, and buffalo seitan. Drizzle on another teaspoon of buffalo sauce, if you wish. Wrap up tight, and serve!

NOTES

You will have leftover ranch. That’s okay! Use it as a veggie dip, or thin it out with a tablespoon or two of additional almond milk and use it as a salad dressing.

plantlifebihhh

WINTER VEGETABLE SOUP

INGREDIENTS

¼ cup olive oil, divided 8 ounces mushrooms, sliced (button, crimini, bellas, anything on hand.) 2 large carrots, diced 2 celery stalks, diced 2 medium onions, diced 1 leek, diced 2 potatoes, peeled and cubed 1 (28 ounce) can diced tomatoes 2 tsp. fresh sage leaves, chopped 1 tsp. fresh rosemary, chopped 3 garlic cloves, minced 1800mL (about 8 cups) vegetable broth 2 tbsp. low-sodium soy sauce 1 2-by-2- inch piece Parmesan rind *Omit for Vegan soup! 1 small (7oz) butternut squash, cubed 1 - 2 cups kale, chopped 2¼ cups dry Great Northern Beans* 2 tbsp. red wine vinegar Salt

INSTRUCTIONS

This soup is much easier if you prep everything in advance. *Soak your beans overnight in water. In a large stock pot, heat half the olive oil (1/8 cup or 2 tbsp.) over high heat. Add the mushrooms and saute until browned, about 5 minutes. Transfer the mushrooms to a small bowl and set aside for later use. Using the same pot, drop the temperature to low and add the rest of the olive oil. Add celery, onions, leeks, and carrots. Salt the veggies and sweat, stirring occasionally, until softened (around 30-35 minutes.) Do not rush this step! When the veggies have softened, add the tomatoes, sage, rosemary and garlic. Cook for about 5 minutes to get the flavours melded. Add the vegetable broth, soy sauce and Parmesan rind. Adjust the temperature to high and bring to a boil. Once boiling, reduce heat to a simmer and add squash and kale. Cover and simmer for 30 minutes. Add your sauteed mushrooms to the soup, along with your cooked beans and potatoes. Splash in your red wine vinegar and cook for another 15 minutes or until heated through (and potatoes are tender.) Make sure to remove the Parmesan rind when the soup is finished! Serve with freshly grated Parmesan cheese if desired.

plantlifebihhh

Creamy Fettuccine Basil-Fredo

Ingredients: 4 cups vegetable broth 6 cups chopped cauliflower 1 cup chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 1 cup soba noodles 1 cup unsweetened almond milk ½ cup nutritional yeast Salt Pepper ½ cup fresh basil

Directions: 1. In a large pot, bring vegetable broth to a boil and add cauliflower. Let simmer for 20 minutes. Drain cauliflower and set aside. 2. Meanwhile, sauté onions and garlic in olive oil over medium-high heat until onion is translucent, about 2 to 3 minutes. 3. Cook pasta according to package directions. Drain and set aside. Place cauliflower, onions, almond milk, and yeast into a Vitamix or blender, and combine until completely smooth. Combine pasta and sauce, and season with salt and pepper to taste. Serve garnished with fresh basil leaves.

plantlifebihhh

Tamale Pie

Ingredients:

Veggie/Bean Mixture:

2 tablespoons sunflower oil

1 medium yellow onion, diced

3 cloves garlic, pressed

1 green bell pepper, diced

1 ½ tablespoons chili powder

1 teaspoon paprika

pinch of sea salt and ground black pepper

1 ½ cups frozen corn kernels

1 (796 ml) can diced tomatoes

1 (156 ml) can tomato paste

1 (540 ml) can black beans, drained and rinsed

1 (340 g) package veggie ground (Yves)

Cornmeal Topping:

2 cups water

1 cup unsweetened almond milk

1 cup yellow cornmeal

¾ teaspoon sea salt

1 ½ tablespoons dairy-free margarine

Directions:

Heat the sunflower oil in a large skillet or wok on medium-high heat. Add the diced onion and pressed garlic and saute for a few minutes, until fragrant. Add the diced green pepper, chili powder, paprika, sea salt, pepper and corn. Continue to cook 8-10 minutes, until the onion and green peppers are soft. Add the diced tomatoes, tomato paste, black beans and veggie ground. Cook about 5 minutes more, until the entire mixture is hot and set aside.

Preheat the oven to 375°F. Pour the veggie/bean mixture into a 2 ½ or 3 quart casserole dish.

Prepare the cornmeal topping by whisking together the water, milk, cornmeal and sea salt in a saucepan over medium heat. Continue to whisk until the mixture thickens, about 5 minutes. Remove from heat and add the margarine. Pour the cornmeal topping evenly over top of the veggie/bean mixture.

Bake uncovered for 40-45 minutes.

plantlifebihhh

Vegan Pepperoni Pizza Stromboli

Ingredients:

1 recipe whole wheat pizza dough (dough recipe link)

2 cups your favorite pizza sauce

284 grams vegan soy mozzarella cheese, grated

30 slices vegan pepperoni

2 tablespoons (½ a recipe) Garlic Herb Oil for brushing (recipe below)

Garlic Herb Oil:

¼ cup sunflower oil

1 ½ teaspoons oregano

2 ½ teaspoons garlic powder

1 teaspoon sea salt

Whisk all ingredients together in a small dish until combined.

Directions:

Prepare the whole wheat pizza dough. Once the dough has risen, preheat the oven to 400°F, punch it down and roll it out onto a lightly floured surface into a 2 ft by 1 ft rectangle. Spread on the pizza sauce and sprinkle on the grated soy mozzarella cheese, leaving a one inch space of the dough without toppings around the edges.

Put on the pepperoni slices.

Fold the one inch area of dough inward on each side.

Roll the dough as tightly as possible into a large log and place on a parchment paper lined baking sheet.

Slice the top of the dough with a knife and brush with the 2 tablespoons of Herb Garlic Oil.

Bake for 25-30 minutes, until lightly browned.

Allow to cool a while before slicing.

plantlifebihhh

Veggie-Loaded Vegan Lasagna

Ingredients:

12 whole wheat lasagna noodles

2 tablespoons sunflower oil

1 medium yellow onion, diced

3 cloves garlic, pressed

2 medium carrots, peeled and grated

1 medium zucchini, grated

1 red bell pepper, diced

2 large handfuls spinach, chopped (about 4 cups)

2 teaspoons basil

1 teaspoon oregano

½ cup nutritional yeast

3 ½ cups your favorite pasta sauce

1 package (340g) Yves veggie ground

1 package (284 g) vegan mozzarella cheese, grated (I used Earth Island)

Directions:

Bring a large pot of water to boil and add the lasagna noodles. Cook as directed on package, until al dente (about 12 minutes). While the pasta is cooking, heat a large skillet or wok on medium-high heat with the sunflower oil. Add the diced onion and garlic and saute for 5 minutes, until soft. Add the grated carrot and zucchini, diced pepper, chopped spinach, basil, oregano and nutritional yeast and cook for 8-10 minutes, until vegetables are soft and spinach is wilted. You may need to add a few tablespoons of water to the pan to help the vegetables cook during this stage. Remove from heat and set aside.

Drain the lasagna noodles and run under cold water for a minute to cool. Pour the pasta sauce into a medium-sized bowl and crumble in the veggie ground. Stir until combined to make a ‘meat’ sauce.

Preheat the oven to 350°F. Spread 1 cup of the meat sauce in the bottom of a 9 x 13 baking dish. Place 3 of the cooked lasagna noodles on top. Pour ½ of the vegetable mixture on top of the noodles.

Continue to layer the lasagna with 3 more noodles, another layer of meat sauce, 3 more noodles, the rest of the vegetable mixture, 3 final noodles, a final layer of ‘meat’ sauce and finish by topping with grated soy mozzarella cheese.

Cover the lasagna with aluminum foil and place in the oven to bake for 40-45 minutes. Remove the lasagna from the oven, uncover and return to the oven to broil (watching carefully) for about 5 minutes, to melt the cheese.