Spinach and Mushroom Gnocchi with Cashew Béchamel

Spinach and Mushroom Gnocchi with Cashew Béchamel

Gnocchi is an Italian pasta made from potatoes. I love gnocchi, it’s so yummy, and there are some delicious freshly pre-made packages out there! Be sure to check, though, because some varieties do contain eggs. There are so many ways you can make it, too. In the spring, I love making it with fresh basil pesto and toasted pine nuts!

This savory mushroom and spinach version is simmered in a rich and creamy Cashew Béchamel! It is a perfect weeknight meal taking only 20 minutes and a handful of ingredients! Yup! Folks will think you spent all afternoon on it! I won’t tell if you won’t! 😉 I will be working on a simple, from-scratch sweet potato gnocchi in the next week, so stay tuned!


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Spinach and Mushroom Gnocchi with Cashew Béchamel

  • Author: Stephanie Bosch

Scale

Ingredients

  • 8 oz pack of organic Crimini mushrooms
  • 1 small onion, julienned
  • 1 clove garlic, minced
  • 6 oz spinach
  • 1 package of fresh Italian Gnocchi
  • 1 teaspoon each dried parsley, sage, thyme, and rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups hot water
  • 1 cup raw unsalted cashews
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black ground pepper

Instructions

  1. Add cashews to a sauce pan and boil for 10 minutes. Drain and set aside. 
  2. While cashews are boiling, clean mushrooms and cut into 1/2 slices.
  3. Peel and slice onion in half widthwise, and then Julienne. 
  4. Peel garlic clove, crush with the back of a knife and mince.
  5. Warm skillet over medium heat. When warm, add oil. When the oil has warmed to a shimmer, add onion and garlic. Sauté over medium heat until onions begin to soften, about 5 minutes. Add mushrooms. Sauté for 2-3 minutes. Add sage, parsley, thyme, and rosemary. Sauté until mushrooms have softened and onions are translucent. Add spinach and cook until spinach has wilted. Season with salt and pepper. Set aside. 
  6. In a medium saucepan, add gnocchi to boiling water and cook until gnocchi begins to float, about 3-5 minutes. 
  7. While the gnocchi is cooking, add cooked cashews to a blender with 1 1/4 cup water. Add garlic powder and salt. Blend until smooth. 
  8. When gnocchi is done, drain water and add to onion/mushroom mixture, add cashew béchamel sauce. Simmer over medium heat until sauce begins to thicken.  Taste for seasoning.  
  9. Serve warm!  
  10. Garnish with fresh parsley and vegan parmesan. 

Potato Mushroom Galette

Potato Mushroom Galette

I’ve been on a French food kick lately. To me, the rich, flavorful, savory cuisine exists in a completely separate dimension in the food world. Every night for a week, I made a different dish, a Mushroom Bourguignon, a Ratatouille, and a Leak and White Bean Cassoulet. My final dish was this delicious Potato Galette. 

Originating in Norman times – when it was known as a gale – the term galette simply refers to a ‘flat cake’ filled with either sweet or savory thinly sliced ingredients. However, depending on what part of France you’re in, it can mean something totally different. In Brittany, a galette saucisse is basically a crepe. The galette de rois, is a cake made for Epiphany, or the end of the Christmas season, and is made of two circles of puff pastry sandwiching a frangipane (almond-flavoured sweet pastry cream ) filling. Each comes with a crown and always has a trinket, called a fève, or bean, baked into it. This galette Bretton is essentially a pie made without a pan and uses fines herbs (pronounced feen), a mainstay of French cuisine, a blend of tarragon, chives, chervil, and parsley.


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Potato Mushroom Galette

  • Author: Stephanie Bosch

Description

This savory galette is a perfect meal for a cold winter’s day! 


Scale

Ingredients

Pate Brisee:

  • 2 1/2 cups Organic All-Purpose Flour (To make gluten-free use Bob’s Gluten All-Purpose Free Flour add ¼ tsp xanthan gum for every cup of flour used) 
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon Sugar
  • 12 tablespoons (1 1/2 sticks or 3/4 cup) vegan butter, cut into 1/2-inch cubes
  • 6 to 8 tablespoons of ice cold water*

 

 Filling:

  • 2 cups thinly sliced sweet onions
  • 10 ounces Russet potatoes, scrubbed and cubed in 1/2 inch pieces (about 2 medium potatoes)
  • 2 medium leeks (white and light green parts, cut into half-moons and rinsed well)
  • 8 ounces cremini mushrooms (wiped clean and quartered)
  • 1 cup vegetable broth (roughly)
  • 4 Tablespoons Fines Herbs
  • Pepper, as desired
  • 2 cups cashew cream
  • 4 Tablespoons Nutritional Yeast
  • 1/2 cup Bob’s Red Mill Chickpea (Garbanzo Bean) Flour

 


Instructions

Line a large baking sheet with parchment paper or a silicone mat and preheat the oven to 400°F.

Pate Brisee:

  1. In a large bowl, whisk together the flour, cornmeal, salt, and sugar together. Cut in the butter using a fork, kitchen sheers, or pastry blender until it is grainy and reaches the consistency of sand. Add the ice cold water, starting with 5 Tbsp, and mix it with your hands until uniform. The dough should be moist but not soggy. Add remaining water 1 tablespoon at a time if still crumbly.  Form the dough into ball and divide in half.  Cover the bowl, and place it in the refrigerator for at least 30 minutes. 

 

  1. To make the galette: Heat one tablespoon of the olive oil in a medium pan (I used a 10-inch cast-iron skillet) over medium heat. Add the potatoes and cook, stirring occasionally, until browned on all sides-about 5-7 minutes. Remove to a bowl.
  2. In a the same pan, add in about 1/2 c of vegetable broth. Once heated, add the sliced onions, mushrooms and thyme and cook down, stirring occasionally, for about 15-20 minutes. You will need to add more vegetable broth (1-2 tablespoons at a time) as time passes to prevent burning, but they KEY to perfect caramelization without oil is to only add more broth and once all of the previously added liquid has completely cooked off.  Once onions are done, add potatoes and garbanzo bean flour, and cook for one minute.  Making sure to mix well.  Add in cashew cream and mix until combined.
  3. Once the dough has chilled, roll each dough out into a rough circle, about 1/3” thick. Transfer it to the lined baking sheet.
  4. Divide mushroom/potato mixture over each pastry, leaving about 1” around the edges of the pastry. Sprinkle with more fines herbs and pepper as desired. Fold in the galette crust. Pleat about every 3 inches.  I used 2 tablespoons of *aquafaba mixed with 1 tablespoon of maple syrup to brush the crust. 
  5. Bake for 35-40 minutes or until the pastry is crispy and golden brown. Cool for at least 10 minutes before serving.

Notes

*Be sure the water is ice cold so that the butter does not melt while mixing.

*Aquafaba is the viscous water that comes from a can of legumes such as chickpeas. 

Loaded Vegan Chili

Loaded Vegan Chili

I love a good chili recipe. For a little bit of effort, you get a massive bang for your buck! This version is the fourth and final incarnation. The addition of the cocoa powder initially went against my traditionalist chili mentality. But a friend of mine insisted that I add it at least once. I was oddly skeptical at first but utterly amazed by the complexity added! Much like salt and pepper, the cocoa powder enhances the flavor of the other spices! I promise you’ll love it!


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Loaded Vegan Chili

  • Author: Stephanie Bosch

Description

This chili is a family favorite!   It comes together perfectly and quickly!  The addition of the cocoa powder adds a depth of flavor to the beans, tomato sauce, and chili powder making the chili itself taste richer!


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Ingredients

Ingredients:

  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped into small pieces
  • 4 cloves of garlic, pressed (or finely minced)
  • 1 cup vegetable broth 
  • 1 (15 ounce) can of tomato sauce
  • 1 (15 ounce) can of diced tomatoes
  • 1 (15 ounce) can of kidney beans, drained and rinsed
  • 1 (15 ounce) can of chickpeas, drained and rinsed
  • 1 (15 ounce) can of black beans, drained and rinsed
  • 1/4 cup of chili powder
  • 1 tablespoon baking cocoa
  • 1 tsp sea salt
  • 1/2 teaspoon of black pepper
  • 2/ tbsp cumin
  • 1/2 teaspoon of oregano

Instructions

  1. Warm dutch oven over medium heat for about 2-3 minutes, then add oil.  Once oil is warmed, add onion and bell pepper. Cook for about 5-6 minutes, stirring frequently.
  2. Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
  3. Add spices, coating vegetables well. Cook for about 1 minute. Add remaining ingredients, scraping up any brown bits on the bottom of the pan.  Increase heat, and bring to a boil.
  4. Reduce the heat to a simmer and cook for at least 30 minutes. The longer the chili cooks, the more flavor it will have. So, if you’ve got the time, let it very gently simmer on the stove for an hour or even up to 2 hours. If you cook it for several hours, you may need to add in just a bit more broth or water.
  5. Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc.
  6. ENJOY!

Cherry Smoked Portobello Mushrooms with a Marchand de Vin Sauce

Cherry Smoked Portobello Mushrooms with a Marchand de Vin Sauce

I am in love mushrooms, but my favorite mushrooms are big juicy portobellos. Add in some thyme, red wine, and onions, and I’m all yours.

When immature and white, this mushroom may be known as common mushroom, white mushroom  button mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, it may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, cremini/crimini mushroom, chestnut mushroom, and baby bella.

When marketed in its mature state, the mushroom is brown with a cap measuring 4–6 inches. This form is commonly sold under the names portobello mushroom, portabella mushroom, and portobella mushroom. Thank you, Wikipedia.  Who knew? 

I wanted to add a portobello mushroom recipe to my cookbook but lamented on the best way to prepare them. I got out my handy dandy cast iron, but then I remembered that I had my little-used  Cameron stovetop smoker. Within minutes I had fired up my gas stove, added some portobello mushroom caps and cherry wood chips, and 25 minutes later, I was floating in mushroom heaven. And no worries if you don’t have a smoker. If you have a medium pot with a lid, a steamer basket, some foil, and some wood chips, you’re set! Just so you know, there may not be a lot of variety, but you can buy wood chips at almost any grocery store. 

Finally, I went back and forth between topping it with a simple red wine sauce, or a cabernet demi-glace, aka a Marchand de Vin Sauce. I opted for the latter. It didn’t disappoint, either. With just a tang of the sherry vinegar marinade shining through the cherry wood’s mild and fruity smoke, it was the perfect balance of flavor. I didn’t make my own demi-glace, but you certainly can. I will work on that recipe next!


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Cherry Smoked Portobello Mushrooms with Cabernet Demi-Glace

  • Author: Stephanie Bosch

Description

The key to this recipe is the marinade.  Mushrooms are highly porous so you don’t need to marinade them long.  I also use a great mushroom brush to remove any dirt.  


Scale

Ingredients

  • 45 Portobello mushroom caps, brushed with stems removed.

For the Marinade: 

  • 1/3 cup dry sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp smoke paprika
  • 3 garlic cloves, minced
  • 1 Tbsp steak sauce (I like this one)

Red Wine Demi-Glace:

  • 2 tbsp vegan butter
  • 2 medium shallots, minced
  • One bouquet garni made from 1 celery stalk, 2 fresh thyme sprigs, 2 fresh parsley sprigs, 1 bay leaf * (see note section)
  • 2 cups vegetable stock  
  • 1/4 cup classic roasted vegetable demi-glace
  • 1/2 cup cabernet sauvignon 
  • 1 tsp salt kosher
  • 1/8 tsp white pepper ground

Instructions

Marinade:

Whisk marinade ingredients together in a small bowl. Add mushrooms to a shallow baking dish or a gallon size ziplock bag and top with marinade. Set aside and allow to marinate for 30 minutes. 

While mushrooms are marinating, make the demi-glace. 

  1. Warm a medium-size sauté pan over medium heat.
  2. Add butter. When butter begins to foam, add shallots, salt, and white pepper and bouquet garni. Sauté until shallots have softened, about 5-7 minutes. 
  3. Add vegetable stock, demi-glace, and wine. 
  4. Stir well and turn up the heat. Bring to a boil. 
  5. Reduce heat to a simmer and cook until the stock has reduced by half, about 20 minutes. 

Mushrooms:

  1. If using a smoker, add wood chips to the bottom of the smoker. If using a pan to smoke, jump down to the notes section. 
  2. Place the drip tray on top of the wood chips inside the smoker base. Spraying the tray with non-stick vegetable spray, or place a sheet of aluminum foil to make for easier clean-up.
  3. Place the wire rack on top of the drip tray. Remove mushrooms from the marinade and arrange them on the wire rack. Slide lid closed.
  4. Smoke for 20 minutes over medium heat. 
  5. Remove bouquet from demi-glace and taste for seasoning. Carefully remove mushrooms from the smoker and transfer them to a cutting board.
  6. Slice mushrooms into 1/2″ slices. Plate the mushrooms and spoon 3-4 Tbsp’s of demi-glace over the top.  
  7. Enjoy! 

Notes

Never wash mushrooms with water! They are like a sponge and soak up water lowering the flavor. People think it’s dirt that’s on them, but it’s peat moss, and it’s all pasteurized. Portobello’s are usually pretty clean, but I use a mushroom brush for other types.

A bouquet garni is simple to make.  Place herbs together in a small stack and tie stems together with a short bit of kitchen twine.  Tie it tightly, as the herbs will shrink as they cook.  

If pan smoking:

Place a double layer of foil in the bottom of a medium pot. Place wood chips on top, in a little mound. Place strainer basket over top. Place mushrooms in the strainer basket.

Place the pot on the stove and turn to medium high or high heat. Leave uncovered until you see smoke.  When you see smoke, tightly cover. Wait 30 seconds, then turn heat to medium.

Spicy Louisiana Style Jackfruit Gumbo

Spicy Louisiana Style Jackfruit Gumbo

I love all things, New Orleans. It is a city near and dear to my heart, and it is unlike any other place in the US. New Orleans has its own language (the YAT dialect), music (the birthplace of jazz), and its own food (Creole and Cajun). And when it comes to gumbo, the great debate in the Big Easy is Creole gumbo vs. Cajun gumbo! My favorite is both the Creole and the Cajun style. A typical Creole roux is made from butter and flour (as in France), while a Cajun roux is usually made with lard or oil and flour. This is partly due to the scarcity of dairy products in some areas of Acadiana (Acadia + Louisiana) when Cajun cuisine was being developed. 

Creole and Cajun dishes are both built on the “holy trinity.” An aromatic base of sautéed bell peppers, onions, and celery, it is Louisiana’s version of mirepoix, or the mix of carrots, celery, and onion used in French cooking. The trinity was a result of the region’s strong French influence. Creole food, on the other hand, has its roots in Caribbean cuisine. Okra itself is an African ingredient incorporated into Creole dishes. Filé, or ground sassafras leaves, is a gumbo thickener, similar to cornstarch today, and comes from Native Americans. These have all become staples of Louisiana food and essential parts of the Louisiana cooking puzzle.

I hope you love this recipe as much as I do!


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Spicy Louisiana Style Jackfruit Gumbo

  • Author: Stephanie Bosch

Description

They key to a good roux is to cook it “low and slow.”  Keep the heat just south of medium heat and stir often.  A good gumbo roux will take anywhere from 8-10 minutes to make. You’re looking for a nice chocolate color. I like to serve this over rice with a huge slice of my cornbread! As is the case with most gumbos, this dish is best prepared either early in the day it is to be served, or even the day before, thereby allowing time for the flavors to marry. When reheating, stir often!


Scale

Ingredients

  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 medium onion, diced
  • 2 stalks celery, sliced
  • 1 green bell pepper, diced
  • 3 cloves garlic, miced
  • 1 can drained picked through green jackfruit
  • 1 pack vegan andouille sausage
  • 1 quart vegetable stock or broth
  • 1 16oz. can chopped tomatoes (I like San Marzano)
  • 1 tablespoon vegetarian Worcestershire sauce
  • 2 tablespoons Creole mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pickapeppa sauce
  • 1/2 teaspoons liquid smoke
  • 1/2 teaspoon hot sauce
  • 1 teaspoon soy sauce (liquid aminos)
  • 2 Tbsp Voodoo Magic Creole Spice Mix
  • 2 Tbsp Filé powder
  • 2 bay leaves
  • 4 cups sliced okra

Instructions

  1. In a heavy bottomed skillet, heat 2 tablespoons of oil , add the okra and sauté over medium high heat for about 10 – 15 minutes or until all the “ropiness” is gone. This step may take a little longer if fresh okra is used. Frozen vegetables are usually plunged into boiling water and blanched before freezing, so they are partially cooked.  
  2. Place oil in a large (8 quart) heavy bottomed non-reactive Dutch oven type pot. Add the flour and, over a medium high fire, and make a dark brown roux. As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and saute, stirring occasionally until tender.
  3. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.
  4. Stir in jackfruit and sausage, and sauté for about 5 minutes, until the veggies begin to soften.
  5. Stir in the broth, tomatoes, okra, Worcestershire, Creole mustard, pickapeppa sauce, liquid smoke, apple cider vinegar, hot sauce, and soy sauce.
  6. Add Voodoo Spice Mix, bay leaves, and filé. Raise the heat and bring to a boil. Lower the heat and allow to simmer, stirring occasionally, until the broth is thick and the veggies are tender, about 30 minutes.
  7. Remove bay leaves. Taste for seasonings.
  8. Serve over rice, and enjoy!  

Conchiglioni with Pumpkin Sage Ricotta

Conchiglioni with Pumpkin Sage Ricotta

This recipe is one of my favorites. Admittedly, a lot is going on here. Part savory and part sweet, the complexity of spices makes for a simple yet flavorful combination. Most recipes using pumpkin ricotta are strictly savory. This recipe, however, has a sweetness that lingers for a bit in the background. I love how the pumpkin mixes flawlessly with the sage’s earthiness, and how that combination balances perfectly with the aromatic baking spices and sweet maple syrup. Served with my cashew béchamel sauce, this would be a perfect recipe for anyone wishing to do something a little different for Thanksgiving. No Turkey? No Problem! Also, this pairs very well with either red, or white wine. I would serve this with a nice oaky chardonnay.


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Conchiglioni with Pumpkin Sage Ricotta

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 20-25
  • Total Time: 2 minute
  • Yield: 6 servings 1x

Description

Part savory, part sweet, this recipe covers all the bases!  Some recipes do not have you press the tofu.  Pressing the tofu removes an additional 1/2 cup of water, and this prevents it from being too runny. 


Scale

Ingredients

  • 1 (16 oz) package of organic Conchiglioni Pasta, or other egg free large shell pasta
  • 1 (12 oz.) package of extra firm organic tofu, pressed
  • 3 Tbsp (6g) nutritional yeast
  • 3 Tbsp fresh sage, minced (do not omit, and dice a little extra for garnish)
  • 1 1/2 tsp dried oregano
  • 1/2 tsp dried sage
  • 1 tsp sea salt 
  • 1/8 tsp black pepper
  • 1/4 cup vegan parmesan, plus additional 1/4 cup for topping
  • 1 lemon, juiced (2 Tbsp juice)
  • 1 tsp baking spice mix (can also use pumpkin pie spice mix)
  • 3 Tbsp organic maple syrup
  • 1/2 cup organic pumpkin puree
  • 2 cups cashew béchamel 

Instructions

Preheat oven to 350°

Cook pasta according to package directions.  Be sure not to overcook!  Drain and set aside.

After the tofu has been pressed, crumble and add to a food processor.  Add nutritional yeast, fresh sage, oregano, dry sage, vegan parmesan, lemon juice, salt, and pepper.

Pulse until ingredients begin to combine into a ball stage.  Remove from the food processor and add to a medium-size bowl.  Fold in pumpkin puree, maple syrup, and baking spice mix—taste for salt.  Mix well. 

Give the pasta noodles a good rinse (they might be a little sticky).  Shake off excess water.  In a 9″x12″ glass baking dish, spread 1 cup of béchamel sauce on the dish’s bottom.

Carefully remove a conch shell and place it in the palm of your hand.  Gently squeeze each pasta shell until it opens.  Using about 2 Tbsps of filling, fill each shell until your pan is full.

Drizzle with remaining 1 cup béchamel sauce, being sure to coat all of the noodles well.  If using, top with additional parmesan cheese.

Bake for 20-25 minutes. Turn oven up to broil and carefully watch until the parmesan cheese has melted and lightly browned, about 2 minutes. (Be careful not to walk away from a broiler as it can burn very quickly).

Let cool and plate.  Drizzle shells with remaining béchamel sauce from pan. 

Taste for salt and pepper. 


Notes

*Be sure to check your pasta label for eggs. 

UPDATE:**I walked away from the broiler one hour after writing this. Sheeshhh. 


Nutrition

  • Serving Size: 6
  • Calories: 224
  • Sodium: 390
  • Fat: 4.3g
  • Saturated Fat: 0.6g
  • Carbohydrates: 34.5 g
  • Fiber: 2.8
  • Protein: 13.6 g
  • Cholesterol: 0
Pumpkin Sage Ricotta

Creole Smoky Black-Eyed Peas

Creole Smoky Black-Eyed Peas

Growing up in a southern family, eating black-eyed peas was a part of every Sunday meal at our house. I don’t quite remember, but I think Grandma just opened a can of beans, threw in a ham bone, and called it dinner! My recipe has evolved over the years, and this one is my favorite! This vegan version pays homage to my New Orleans side of the family, and its creole influence lends a rich, creamy, and super smoky deliciousness!

Though called a pea, black-eyed peas are a variety of the cowpea and are technically a bean. In the South, this dish is referred to as Hoppin’ John, and while a traditional Hoppin’ John is made with bacon, a ham hock, or fatback, this vegan version uses liquid smoke.

It is customary to make black-eyed peas on New Year’s Day for good luck and prosperity for the New Year in southern culture. Served with greens (collards, mustard, or turnip greens, which vary regionally), the peas represent coins, the greens represent paper money. Cornbread is often served with black-eyed peas and greens, represents gold.

Serve over rice, with a piece of cornbread, and enjoy! Oh, and don’t forget the hot sauce!


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Creole Smoky Black-Eyed Peas

  • Author: Stephanie Bosch
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings 1x

Description

I like to use dried beans because most canned black-eyed peas are simmered in a ham broth. Or they contain Disodium EDTA, which is a preservative used to promote color retention. It is synthesized from ethylenediamine, formaldehyde, and sodium cyanide. EEK! But you can use canned beans in a pinch, or if you don’t want to wait! When I used canned beans of any kind, I like to use the Eden Organic brand.


Scale

Ingredients

  • 4 cups dry black-eyed peas
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 ribs celery, minced
  • 4 cloves garlic, minced
  • 1  jalapeno pepper, minced
  • 2 (15-ounce) can fire roasted tomatoes 
  • 5 cups vegetable stock 
  • 3 tablespoons tomato paste
  • 1 tbsp voodoo magic spice mix*
  • 1 tsp salt
  • 1/8 tsp liquid smoke
  • 1 bay leaf
  • Freshly ground black pepper (to taste)
  • Tabasco, parsley, and green onions, for garnish

Instructions


    • Rinse dried black-eyed pea beans, pick through and discard any debris or bad beans. Add beans to a stockpot and bring to a boil. Boil for 5 minutes and remove from heat. Cover and let sit for 1-2 hours.
    • Warm a large, heavy skillet (I use cast iron), add 2 tbsp oil. When the oil is shimmering, add onions, bell pepper, celery, garlic, and jalapeños, sauté the mixture for 3-5 minutes. Add voodoo seasoning mix. Sauté until mixture has softened, about 3 minutes. 
    • Add vegetable stock, tomatoes, tomato paste, and bay leaf.
    • Drain the soaked beans, rinse, and add the beans to the pot. 
    • Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
    • At this point, if using, add collard greens, and cook for 5 more minutes, stirring occasionally,
    • Cook until beans are tender and slightly thickened.
    • Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.
    • Remove the bay leaves.
    • Taste and adjust for seasonings with pepper, seasoning, and salt if needed. Serve over cooked rice and garnish with green onion.
    • Add lots of Tabasco and enjoy it! 


Nutrition

  • Serving Size: 6
  • Calories: 210

Stuffed Acorn Squash

Stuffed Acorn Squash

Thanksgiving is one of my favorite holidays. Mostly because I get to see family, eat until my heart’s content, and then lay around like a slug watching football until it’s time to go to bed. But being a vegan means I always have to bring my own food! Every year I tell myself I’m going to make something different, and every year I come back to this same recipe! I LOVE this dish for Thanksgiving. It is not only delicious, but it’s also a show stopper! Mark Twain once said, “I can live for two months on a good compliment.” And I get enough compliments on this dish to last me until Valentine’s Day!

The basmati mixed with the sweet cranberries and spicy vegan sausage is simply delicious! If you don’t want to use the Field Roast Farms sausage, you can use Crimini mushrooms instead. The vegan goat cheese is super simple to make, and I usually double the batch. I use half the cheese for this recipe (I also use it in my Mushroom Wellington recipe). And I use the other half of the cheese rolled in herbs as my holiday appetizer. You will need to make the cheese a day in advance. But if you don’t want to make your cheese, Miyoko Schinner makes a Classic Chive Double Cream Cheese that is divine and you could easily substitute.


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Stuffed Acorn Squash

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour

Description

Usually, I avoid using vegan “meats” from the grocery store. Typically they are highly processed and contain ingredients that I can’t pronounce. But this Field Roast Farms sausage is made 100% from fresh fruit and vegetables! Crafted from apples, Yukon gold potatoes, onions, garlic, sage, and ginger, it is the perfect “meat” for my vegan meal!  If you wish to avoid the sausage, you can easily use diced crimini mushrooms instead!  Do be aware this sausage is not gluten free. 


Scale

Ingredients

For the roasted acorn squash:

  • 2 large acorn squash
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper
  • Pinch of thyme

For the filling:

  • 1 tablespoons olive oil (can use vegetable stock, if oil free)
  • 2 Field Roast Smoked Apple & Sage Sausage links, cases removed and diced
  • 1 large yellow onion, diced 
  • 1 1/2 tsp garlic (about 3 cloves)
  • 1 1/2 cup prepared rice (I used white basmati)
  • 1 tsp dried thyme 
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 cup herbed vegan goat cheese
  • ¼ teaspoon salt
  • Pinch of black pepper
  • ½ cup fresh parsley, chopped (plus more for garnish)
  • ½ cup dried cranberries
  • 1/2 cup vegan parmesan (I use Follow Your Heart)

 


Instructions

  1. Preheat oven to 425° degrees. Wash and dry squash. Slice squash in half from tip to stem and scoop out seeds.
  2. Place the squash halves flesh side up on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and pinch of thyme. Roast flesh side down until almost done, about 25-30 minutes. Remove squash from oven and set aside.
  3. While squash is cooking heat medium size skillet over medium heat.  Add 1 tablespoon of olive oil (or stock, if oil free) to pan.  Once the oil begins to shimmer add diced onion, sausage, and dried cranberries. Add 1 tsp each thyme, oregano, garlic powder, and parsley. Sauté until onions are translucent and sausage has browned about 6-7 minutes. Add garlic and cook until fragrant, about 30 seconds. 
  4. Add prepared rice.  Stir until rice is warmed through.
  5. Remove the skillet from heat and stir in the vegan goat cheese. Season with salt and black pepper. 
  6. When done, remove squash from oven and reduce heat to 350°.  
  7. Divide mixture between squash halves.  Top each squash with vegan parmesan cheese and return to oven.  Bake for an additional 30 minutes.  
  8. Garnish with fresh parsley. Serve warm.

Notes

The sausage mixture can be made a day ahead and refrigerated.   

Cousin Sara’s Savory Vegetable Pot Pie

Cousin Sara’s Savory Vegetable Pot Pie

My cousin Sara and her husband are expecting their first baby! They have both recently dabbled in a vegan/vegetarian lifestyle and said they felt really great! Because they want to continue their journey Sara reached out for some recipes. We talked about how our western plates are the exact same, a meat, a vegetable, and starch. So, what does one do when the meat is not on the plate? We make our veggies come front and center! I hope you love this Sara! Love to all three of you! Can’t wait to see the new bundle!

This, my friends, is the ultimate comfort food. I simply love a good pot pie, and let me tell you this one doesn’t disappoint. The key for me in the one is the pickapeppa sauce. If you’ve never heard of it before it is made from cane vinegar, onions, sugar, tomato paste, sea salt, peppers, raisins, ginger, mango concentrate, cloves, thyme, garlic, black pepper, orange peel. It’s rich and adds a depth of flavor I’ve never seen before. Subsequently, I use it in my vegan gumbo, and it is a game-changer!

The other great thing about a veggie pot pie is that you can use any vegetables that you have on hand! I loved the addition of green beans and parsnips in this recipe! You can make the filling in advance and/or double the filling and freeze the half you don’t use! I also prefer to use fresh herbs if possible!

Vegetable Pot Pie

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Savory Vegetable Pot Pie

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Savory vegan vegetable pot pie!  Loaded with veggies, this is the ultimate comfort food! 


Scale

Ingredients

  • 2 tablespoons vegetable stock
  • 1 onion, chopped 
  • 8 ounces crimini mushrooms, stemmed and quartered
  • 1 clove garlic, minced
  • 2 large carrots, diced 
  • 2 parsnips, diced
  • 2 medium russet potatoes, peeled and diced
  • 2 stalks celery, sliced 1/4 inch wide
  • 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
  • 3 cups vegetable broth
  • 1 cup plant-based milk
  • 1 teaspoon kosher salt
  • 1 teaspoon dry rubbed sage
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • Pinch cayenne pepper (optional)
  • 1 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons soy sauce
  • 1 tablespoon pickapeppa sauce (do not omit)
  • 1 pre-made piecrust

Wash:

2 tablespoons coconut oil and 1 tablespoon maple syrup, mixed


Instructions

Preheat oven to 425°.  

Heat vegetable stock over medium heat in a large cast-iron skillet. Cook onions, mushrooms, and garlic in stock for 3 to 5 minutes stirring frequently. Stir in carrots, parsnips, potatoes, and celery.  If the vegetables begin to stick, add additional stock one tablespoon at a time if needed.  

Add spices and cook for 2 minutes. Stir in green beans. Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the milk, adding a few splashes at a time, stirring constantly, scraping any brown bits from the bottom of the pan.  Add vegetable stock, soy sauce, and pickapeppa sauce. Bring to a low boil.

Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Then turn the heat down and simmer for about 10 minutes, or until vegetables are barely tender.  Season with salt and pepper.  Remove from heat and let cool for about 5 minutes. 

Roll the pie dough into a circle large enough to cover your cast iron pan. Brush the edges of the cast iron with the coconut oil and maple syrup wash, then lay the dough over the top to overhang the sides. Trim the overhang to a 1/2 inch larger than the edge of the pan. Gently press the dough onto the sides of the pan so that it sticks, then brush all over with the remaining wash. With a sharp knife, cut five slits in the top.
Carefully place the cast iron in the oven. Bake until the pie is hot and bubbly on the inside, and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.



Nutrition

  • Calories: 467

Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it! 

 


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Vegan Broccoli Cheddar Soup

  • Author: Stephanie Bosch
  • Prep Time: 5 minutes
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 Cups 1x
  • Category: Soup
  • Diet: Vegan

Description

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it!


Scale

Ingredients

1 head of organic broccoli, coarsely chopped

1 onion, diced

2 cloves garlic, minced

½ cup shredded carrots

1 stalk celery, finely diced

1 cup cashew queso

4 cups vegetable stock

¼ cup water

Salt and pepper, as desired


Instructions

  • Heat dutch oven over medium heat. Saute onion and celery in ¼ C water until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds.  
  • Add carrots and broccoli, and stir. 
  • Add the vegetable stock into the veggie mixture. Gradually pour queso while stirring constantly. Bring to a simmer; cook until thickened, and vegetables are tender about 20 minutes.

Notes

To add potato, peel and medium dice one russet potato.  Add to carrots and broccoli mixture, and simmer as directed.