14 ♥
Brussels Sprouts, Bacon, and Goat Cheese Pizzaadapted from Shutterbean, via Cook Like a Champion 1 lb pizza dough 4 pieces of bacon, chopped 5-6 Brussels sprouts, halved lengthwise and thinly sliced 1 Tbs olive oil, plus more for brushing the dough 1 Tbs balsamic vinegar 3 cloves of garlic, thinly sliced pinch of red pepper flakes 1 large shallot, thinly sliced salt and pepper 1/2 cup shredded sharp aged white cheddar 1/3 cup freshly grated Parmesan cheese 1/3 cup crumbled goat cheese Place a pizza stone or sheet pan in the oven and preheat to 500 degrees for about 30 minutes.Meanwhile, cook the bacon in a medium skillet, stirring often, until just crispy and lightly browned, 4-4 minutes.  Use a slotted spoon to transfer the bacon to a paper towel-lined plate.  Reserve the bacon grease for another use.In a medium bowl, toss the brussels sprouts with the shallots, garlic, oil, vinegar, and red pepper flakes. Season with salt and pepper.On a piece of parchment paper lightly dusted with cornmeal, stretch the pizza dough into a 14-inch circle.  Brush the perimeter with olive oil.Sprinkle the dough with the cheddar and parmesan, leaving a thin border around the edge.  Evenly distribute the brussels sprouts mixture, then top with the bacon and goat cheese.Carefully transfer the pizza and parchment to the stone in the oven, and bake 10-12 minutes, or until the crust is browned and the toppings are cooked through.  Remove from the oven and allow to cook 5-10 minutes before slicing and serving.
11 ♥
Lightened-Up Sundried Tomato Basil Pesto Pasta For the pesto: 2 garlic cloves 20 grams fresh basil leaves (1/2 cup packed) 55 grams (about 7) oil-packed sundried tomatoes (see notes) 1/4 cup extra virgin olive oil 6-8 tbsp water 3-4 tbsp walnuts (toasted, if preferred) Fine grain sea salt  + pepper, to taste (I used 1/4 tsp salt) 1 tbsp nutritional yeast (optional) Crushed red pepper flakes, to taste For the pasta: Your choice of pasta Walnuts, chopped and toasted Fresh basil Sundried tomatoes, chopped Pesto 1. In a food processor, with the machine running, drop in the 2 garlic cloves to mince. Now, drop in the basil and process until finely chopped. 2. Pour in the olive oil, with the machine running, along with the tomatoes, nutritional yeast (optional), and water (add slowly as needed). Process until mostly smooth. 3. Pulse in the walnuts until chunky and season with salt and pepper to taste. Note: If using dry, non oil-packed sundried tomatoes, soak 30 grams in a bowl of water for 1-2 hours until very soft. Reserve the soaking water and use it in the pesto. I used 9 tbsp of soaking water, but you may need less or more depending on your preference.
14 ♥
Vegetable and Edamame Pasta with Basil Cream Sauce Ingredients: Approx 300 grams (about 5 cups uncooked) Rotini or Penne pasta (I used Kamut rotini) 1-2 tsp extra virgin olive oil 1 cup chopped sweet onion 3 garlic cloves 1 orange bell pepper, chopped 1 yellow bell pepper, chopped 1 small zucchini, chopped 2 tomatoes, roughly chopped 1 cup frozen edamame (or bean of choice) Basil sauce: 1 cup packed fresh basil, 1 small avocado (or half large), 1/4 cup fresh lemon juice, 2 tbsp water, 2 tbsp olive oil, 1 tsp kosher salt, black pepper & red pepper flakes (to taste) Kosher salt, pepper, red pepper flakes, to taste (I used lots of red pepper flakes so it had a nice kick to it) Directions: 1. Bring a large pot of water to a boil. 2. Sautee onion, olive oil, and minced garlic in a large skillet for about 5 minutes on medium heat. Add in chopped vegetables (except for the tomato) and edamame. Sauté for another 10 minutes. Reduce heat as needed. 3. Meanwhile, add the pasta to the boiling water and cook for 9-11 minutes, being careful not to overcook. Pour into colander and rinse very well with cold water to stop the cooking process. Set aside. 4. In a food processor, make the basil cream sauce by processing the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and red pepper flakes until smooth (or just about). 5. Just before the vegetables are done cooking, add the chopped tomatoes, and cook for another 5 minutes until tender. 6. Add drained pasta to the vegetables in the skillet. Mix. Now, pour on the basil cream sauce and stir until combined. Season with salt, pepper, and red pepper flakes, to taste. Garnish with basil leaves. Serve warm or cold. Makes 4-6 servings.
23 ♥
Easy Tomato Basil Cream Pasta Ingredients: 2 servings uncooked spaghetti (I used Kamut) 1 large ripe tomato or two smaller tomatoes 1/2 cup raw cashews 1/4 cup water 1 tbsp tomato paste 1 tbsp olive oil 2-4 garlic cloves, minced (I used 3) 1 tsp salt, or to taste 3-4 tbsp water or wine, (optional) 1-2 tsp freshly ground black pepper 1 cup packed fresh basil, finely chopped Directions: 1. Bring a large pot of water to boil. Chop tomato and add it to the blender (including skin and seeds). Now add the cashews, water, and tomato paste. Blend until smooth. 2. Add your pasta to boiling water and cook pasta according to package directions. 3. Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and sauté for a few minutes being careful not to burn it. 4. Pour the sauce from the blender into the skillet, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water or wine to thin out the sauce to you desired consistency, but this is not necessary. 5. Remove sauce from heat and stir in the chopped basil and pepper. Once the pasta is done cooking, rinse and drain it. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately. Makes 2 servings, likely with sauce leftover.
15 ♥
Vegan Enchiladas with Cilantro Avocado Cream Sauce Ingredients: 1 tbsp extra virgin olive oil 1 onion, chopped (~2 cups) 2 garlic cloves, minced 1 cup sweet potato, chopped (or zucchini) 1 bell pepper, chopped 2 handfuls spinach, chopped 1 can black beans (~2 cups), drained and rinsed Enchilada sauce or Pasta sauce (about 2.5 cups)* see note 1 tbsp nutritional yeast (optional) 1.5 tsp ground cumin 1-2 tbsp fresh lime juice, to taste 1/2 tsp kosher salt, or to taste 1/2 tsp garlic powder 1 tsp chili powder, or to taste 4 whole grain tortilla wraps (I used Food for Life Ezekiel) Cilantro Avocado Cream Sauce, to pour on top (recipe below) Green onion & chopped cilantro, to garnish Directions: 1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside. 2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat. 3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well. 4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred. 5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas. Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.
21 ♥
Ratatouille-Inspired Summer Veggie Dish Ingredients: 1 tbsp extra virgin olive oil 2 large cloves garlic, peeled & minced 2 cups chopped sweet onion 1 large zucchini, chopped into 1” chunks (~2 cups chopped) 1 large yellow zucchini, chopped into 1” chunks (~2 cups chopped) 1 Italian Eggplant, peeled & chopped into 1” chunks (~1-1.5 cups) 1 red pepper, chopped 3/4-1 cup marinara sauce (or use chopped tomato) 1-2 tbsp fresh thyme leaves, to taste 1/4 cup packed fresh basil, finely chopped Herbamare + salt & pepper, to taste 1. In a large cast-iron pot or skillet, heat the oil, garlic, and onion over medium heat for about 5 mins, stirring frequently and reducing heat if necessary. 2. Add the chopped zucchini, eggplant, and red pepper, as they are ready to go in. Season with salt and pepper and cook over medium heat for about 10 minutes. I like giving the veggies a sprinkle of Herbamare to bring out the flavours. 3. Stir in about  3/4-1 cup of your favourite marinara sauce (I used The Linen Collection Marinara from Costco!) along with fresh herbs. Cook until vegetables are tender, but still a bit firm and not overcooked – about 5-7 more minutes. 4. Serve with a crunchy baguette, rice, potatoes, couscous, quinoa, or simply as a side.
9 ♥
Lentil Spaghetti Bolognaise Ingredients (serves 2) 1 tbs olive oil 1 small red onion 1 1/2 cups cooked dark green lentils- either cooked from dried or tinned (important to use lentils that hold their shape stay firm once cooked) 1 small tin (200g) chopped tomatoes 1-2 cloves garlic or ¼ tsp garlic powder ¼ cup beetroot chutney (optional for richness of flavour) 1/2 tsp mixed dried Italian herbs (or use fresh) 2 courgettes or use pasta or choice Instructions Saute the onion for 5 minutes until softening. Add all remaining ingredients other than the courgettes and simmer for 5 mins. Whilst the ‘bolognaise’ simmers, slice the courgette into noodles using a julienne peeler. I set the bolognaise aside once cooked and used the same pan for the courgette (to save on washing up) but you can use a separate pan if desired to cook the courgette for 3-4 minutes. Serve the courgette ‘pasta’ around the edge of a plate and pile the bolognaise in the centre. Serve immediately.
6 ♥
Black Bean & Oatmeal Burgers adapted from Carrie Leber Ingredients:1 15oz can black beans, drained & rinsed 1 14.5oz can diced tomatoes w/ green chilies (Rotel) 1 clove of garlic, minced 1 tsp onion powder 2 scallions, chopped 1 cup shredded carrots 1 cup cilantro, chopped 2 cups old-fashioned rolled oats (not quick or instant) Cilantro-Lime Mayo adapted from Epicurious Ingredients: 1 cup cilantro, chopped 3 Tbsp lime juice 1 clove of garlic, minced 1 tsp Dijon mustard 1/4 tsp hot sauce 3/4 cup mayonnaise INSTRUCTIONS
37 ♥
BUFFALO CAULIFLOWER WING PIZZA WITH TOFU BLUE CHEESE SPREAD makes 1 pizza Ingredients: 1 cornmeal pizza crust (store-bought or homemade, gluten-free if necessary.  I used Viccolo brand.) 1 recipe of Buffalo Cauliflower Wings (see below) 1 recipe of Tofu Blue Cheese Spread (see below) Instructions: Preheat oven to 475.  Lightly grease a baking sheet or line with parchment paper. Spread a layer of tofu blue cheese spread on the prepared crust, using as much or as little as you like.  You will most likely have leftovers.  Spread the buffalo cauilflower wings out on top of the blue cheese spread.  You will likely have a few of these leftover as well- they’re great appetizers for while you wait for the pizza. Bake at 475 for 12-15 minutes, until heated thoroughly.  Remove from oven and serve hot.  Enjoy!
16 ♥
Ramp Pesto Pasta 10 ramps roughly chopped1/3 C olive oil1/4 C toasted pine nuts1 oz ricotta insalata1/2 tsp kosher saltblack pepper to taste lemon wedges for serving 16 oz of your favourite pasta cooked according to package directions Add the ramps, olive oil, pine nuts, ricotta kosher salt and pepper to a blender or food processor. Blitz until there are no big chunks remaining, but there should still be some texture to the pesto (i.e. you don’t want to puree it). Boil the pasta according to the package directions in salted water until just al dente. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water as needed if it starts sticking together. Plate and serve with lemon wedges for squeezing.
10 ♥
Macaroni with Broccoli and Peas makes two adult portions Ingredients:1 tablespoons olive oil1 tablespoon butter1 large clove garlic, minced1 1/2 cups broccoli florets2/3 cup frozen peas1/4 pound macaroni, cooked and drained1/2 cup parmesan cheese {more or less, according to taste}salt & pepper, to taste Directions:In a large skillet with high sides, saute broccoli and garlic in butter and olive oil over medium heat until crisp tender, 3 minutes. Stir in macaroni, peas, salt and pepper. Stir and cook until peas are warm. Sprinkle in parmesan cheese and serve hot.
40 ♥
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