Stuffed shells – dairy free!

  • 8 ounces Kite Hill (or other brand / home made) vegan ricotta
  • 1/4 cup almond milk mozzarella cheese
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried oregano
  • 1/2 cup minced fresh parsley
  • 1 egg, scrambled
  • salt/ pepper to taste
  • cooked sausage, minced into small bits (2 turkey Italian sausages from Whole Foods meat counter)
  • jumbo pasta shells
  • tomato sauce
  • extra mozzarella to sprinkle on top
  1.  Boil pasta until al dente. Run under cool water and set aside.
  2. Preheat oven to 400.
  3. In a large bowl, combine: ricotta, mozz cheese, nutmeg, oregano, parsley, egg, salt/ pepper, cooked sausage. Mix well.
  4. Put a layer of pasta sauce into the bottom of a baking dish.
  5.  Stuff shells (not too much) with cheese mixture
  6. Spoon more sauce on top of shells, being careful to cover corners of shells that will otherwise dry out in the oven
  7. Cover with foil and bake for about 20 minutes, until sauce starts to bubble.
  8. Remove foil and bake another 5-10 minutes. Let cool a bit before serving.

 

 

 

Turkey Burgers

  • 1 lb ground turkey
  • 1/3 cup minced parsley
  • 2 tablespoons minced red onion
  • 1 egg, scrambled
  • 1/3 cup bread crumbs (Panko)
  • 1/2 cup tomato sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano

Combine all ingredients in a mixing bowl. Form into 6 fairly flat burgers. Refrigerate until ready to cook. Heat a small amount of olive oil in a large pan. Cook burgers until 165 F– be careful to keep heat low enough to cook burgers through without burning the outside. Keep  a lid on the pan to help with this.

Serve with avocado, cheese, and red onion on ciabatta bread.

Gingery Curry Tofu with Spinach

Ingredients:

  • 1 package firm tofu– drained, pressed, and cut into small cubes
  • curry powder
  • 1/2 cup cornstarch
  • salt/ pepper
  • 1 cup cashews, soaked in water up to a day (at least a few hours)
  • 1 tablespoon fresh ginger, minced
  • 3 garlic cloves, minced
  • 4 shallots, diced (or 1/2 onion)
  • 1 bag of spinach
  • turmeric
  • vegetable oil
  • rice on the side

Instructions:

  • Sautee shallots, garlic, and ginger together with oil on medium heat for a few minutes. While cooking, use a blender to puree soaked cashews in their water until very smooth. Set this aside. Add spinach to shallot mixture and cook until wilted. Add 1 tablespoon curry powder plus 1 teaspoon of turmeric, plus salt and pepper to taste. After stirring well, pour in cashew cream.  Add 1/4 cup of water and bring to boil. Reduce to a simmer and cook until reduced.
  • While other step is going, mix cornstarch with 1 tablespoon curry powder + 1/2 teaspoon salt + 1/2 teaspoon pepper. Toss tofu cubes in this mixture, and then pan-fry in hot oil until crisp.
  • In a bowl, scoop rice and then spinach mixture. Top with tofu.

Vegan Vodka Rigatoni

Recipe from here:
INGREDIENTS
  • ¼ cup Raw, Unsalted Cashews
  • 1 Cup Water
  • ¼ cup Olive Oil
  • 1 medium Yellow Onion, chopped
  • 3 cloves of Garlic, diced
  • ½ teaspoon Red Pepper Flakes
  • 1½ teaspoons Dried Oregano
  • 1 cup Vodka
  • 2 (28-ounce) cans peeled Whole Tomatoes
  • 2 teaspoons Salt
  • ½ teaspoon Ground Black Pepper
  • 1 lb Penne Pasta, cooked
  • 4 Tablespoons Fresh Oregano, minced
INSTRUCTIONS
  1. Preheat oven to 375 degrees F
  2. Start Cashew Cream – Soak cashews in 1 cup of water while you prepare the sauce. See Note.
  3. Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture has reduced by half.
  4. Meanwhile, drain the tomatoes. Crush the tomatoes into the pan with your hands after the vodka has reduced. Add salt and black pepper. Cover the pan with a tight fitting lid and cook it in the oven for 1.5 hours.
  5. Finish Cashew Cream – While the sauce is cooking go back to your cashews soaking in water. Blend the cashews and water in a high powered blender for 2 minutes until cashews are completely blended. Set aside until sauce has completed cooking.
  6. Remove the pan with tomatoes from the oven and let cool for 15 minutes.
  7. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan over low heat.
  8. Add 2 tablespoons minced fresh oregano. Add cashew cream and simmer for 10 minutes. Toss the pasta into the sauce. Serve with a sprinkle of fresh oregano on top.
NOTES
If you don’t have a high powered blender to make the Cashew Cream you will need to soak cashews in water for 8 hours, or overnight. This will allow you to create a smooth Cashew Cream in a standard blender.

No-Knead Bread

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Recipe followed almost exactly from this blog
-I used the minimum times for each step, and added some cornmeal to the bottom of the loaf before starting to bake. I also added about a 1 teaspoon of brown sugar to the flower in step 1, to help the yeast work in the reduced time. This bread was delicious this morning with home made pesto and scrambled eggs on top!
Ingredients:
  • 3 cups all-purpose flour
  • 1½ cups luke-warm water
  • 1-2 teaspoon sea salt
  • 1 teaspoon yeast

 

Instructions:
  1. In a large bowl, stir together the flour, salt and yeast. Add the water and using a wooden spoon stir together until the mixture resembles a shaggy dough.
  2. Cover dough with a plastic wrap and let sit in room temperature for 8-18 hours. Dough will bubble up and rise.
  3. After dough is ready, preheat oven to 450 F.
  4. Turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Cover with the plastic wrap and let the dough rest.
  5. While dough is resting, put your dutch oven into the preheated oven for 30 minutes.
  6. After the 30 minutes are up carefully remove the dutch oven and with floured hands place the bread dough into it. (You can put a piece of parchment under it if your dutch oven doesn’t have an enamel coating.)
  7. Replace the cover and bake for 30 minutes covered. Then remove the cover and bake for an additional 15 minutes uncovered. Bread will be golden, crusty and delicious!

Soft pretzels

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Ingredients

  • Warm water (about 110 degrees)
  • 2 (1/4-ounce) packages rapid-rise yeast
  • 3/4 cup packed dark-brown sugar, divided
  • 6 1/2 cups unbleached bread flour
  • 4 teaspoons coarse salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces, plus more for serving
  • 1/2 cup baking soda
  • 1/2 cup pale ale-style beer
  • Pretzel salt
  • Toppings: poppy seeds, sunflower seeds, pumpkin seeds, sesame seeds, cheddar cheese, and Gruyere cheese

Directions

  1. In a medium bowl, mix together 2 cups warm water, yeast, and 1/2 cup brown sugar; let stand until foamy, 5 to 10 minutes.

  2. In the bowl of an electric mixer, mix together flour and coarse salt using your hands. Add butter and continue to mix with your hands until mixture is crumbly. Add yeast mixture and, using your hands, mix until a shaggy dough is formed and water is absorbed.

  3. Using the dough hook attachment, mix dough on medium speed until dough is tight, elastic, and smooth, 6 to 8 minutes. Cover with plastic wrap and transfer to refrigerator; let chill at least 8 hours and up to overnight.

  4. Preheat oven to 450 degrees.

  5. Roll dough out into a 14-by-12-inch rectangle. Cut dough into one dozen 12-inch-long strips, each about 1-inch wide.

  6. Working with one piece of dough at a time, roll out each piece into a 30- to 33-inch-long rope (about 3/4-inch thick), starting from the center and working toward the ends. Make a “U” shape with the rope and cross the ends over, pinching at the bottom of the “U” to form a pretzel. Return to baking sheet and repeat process with remaining dough.

  7. Cover a baking sheet with parchment paper, or spray with nonstick cooking spray. In a large saucepan, combine 8 cups water, baking soda, beer, and remaining 1/4 cup brown sugar; bring to a simmer over medium-high heat. Simmer pretzels, one at a time, about 30 seconds, holding them under the surface of the water, if necessary, using a spider or slotted spatula. Transfer to prepared baking sheet and repeat process with remaining pretzels.

  8. Sprinkle pretzels with pretzel salt and desired toppings; transfer to oven and bake for 5 minutes. Rotate baking sheet, and bake until deep brown, 4 to 6 minutes more. Remove from baking sheet and transfer to a wire rack to cool slightly. Serve warm with butter or mustard.

Coconut-Curry Fish With Sweet Potatoes and Eggplant

Simple, delicious, and easy to make! But all the photos turned out really ugly.
Recipe from Martha Stewart

Ingredients

  • 1 can (13.5 ounces) unsweetened coconut milk
  • 2 tablespoons green curry paste
  • 3/4 pound eggplant, cut into 1 1/2-inch pieces
  • 2 small sweet potatoes (12 ounces total), peeled and cut into 1-inch pieces
  • 1 sprig basil, plus leaves for serving
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds skinless cod, bass, or halibut fillet, cut into 4 pieces
  • Steamed rice, sliced Thai chiles, and lime wedges, for serving

Directions

  1. Stir together coconut milk, curry paste, and eggplant in a large straight-sided skillet. Bring to a boil, then reduce heat to medium-low and simmer, covered, 5 minutes. Stir in sweet potatoes and basil sprig; season with salt and pepper. Cover and cook, stirring a few times, until potatoes are almost tender, 12 to 15 minutes.

  2. Generously season fish with salt and nestle into skillet until partially submerged. Cook, partially covered, gently shaking skillet a few times, until just cooked through, 7 to 9 minutes. Remove basil sprig. Serve with rice, topped with basil leaves, chiles, and lime wedges.