Italian

PS California Zucchini Lasagna

Katie Mae CA Style Lasagna.jpg

Chef: Katie Mae, PlantzSt.com

Makes: 6 lasagna pieces

Prep Time: 1 hr

Soak Time: For sundried tomatoes, 4 hrs

INGREDIENTS

Lasagna

  • 2 zucchinis, ends trimmed

  • 1 lg tomato, sliced ¼” thick and then cut into pieces roughly 1 x 3”

  • Fresh herbs or micro greens, for garnish

  • Sliced cherry tomatoes, for garnish

  • Freshly ground pepper to taste

Red Pepper Marinara

  • 2 med tomatoes, deseeded and chopped

  • 1 red bell pepper, deseeded and chopped

  • 1 c sun-dried tomatoes, soaked

  • 1 small shallot, minced

  • 3 T balsamic vinegar

  • ½ t red chili flakes, or more to taste

Ricotta

  • 2 c macadamia nuts, soaked for 4 hrs

  • ¼ c water

  • 2T lemon juice

  • 2 T apple cider or white balsamic vinegar

  • 2 T nutritional yeast

Pistachio Pesto

  • ¼ c green olives, pitted

  • ¼ c water

  • 2 T lemon juice

  • ½ c shelled pistachios

  • ½ t ground black pepper, or more to taste

  • 2 c fresh basil, lightly packed

  • ½ c spinach, lightly packed

DIRECTIONS

  1. Use a mandolin, with thickness adjusted to about 1/8 “, to slice the zucchini lengthwise. You want to create at least 9 slices that are 3-4” long. You can get a couple slices from a longer slice.

  2. Place a piece of parchment paper on a baking sheet and lay out the zucchini slices in a single layer. Give each slice a light sprinkle or your no-salt seasoning, and then set the tray aside to rest while you make the cheese and puree.

  3. Drain the sun-dried tomatoes, squeezing out the excess water. Place the marinara ingredients in the food processor or blender and process until smooth. Place a fine mesh strainer inside the blow, and then pour the marinara into the strainer to let excess moisture seep out. Set aside.

  4. Place the ricotta ingredients in a food processor or high-speed blender and process until smooth. Transfer to a bowl and set aside.

  5. In a food processor or blender, add the olives, water and lemon juice. Blend until creamy. Add the pistachios and pulse briefly a couple of times. Then add the basil and spinach and pulse into an even, semi-chunky consistency. Transfer to a bowl and set aside.

  6. Bring back the tray of zucchini slices. Using a paper towel, gently pat each zucchini dry, so they don’t add excess moisture to your dish when plating. Group the zucchini slices into threes.

  7. Bring back your three fillings so everything is easy to access as you make your lasagna.

  8. To assemble the lasagna: Take a group of the zucchini and lay out the largest slice to be the bottom layer. Top it with a spoonful of one of your three fillings and spread it out slightly to cover zucchini slice.

  9. Add a slice of tomato and then the next largest zucchini slice.

  10. Add a second filling and another tomato slice.

  11. Gently add the last zucchini slice and the last of the three fillings. I suggest adding less of the filling for the top layers, treating it as part of the garnish.

  12. Repeat with the remaining zucchini slice and filling. Changing the order of the fillings gives this dish a beautiful presentation. Alternatively, you could build all three stacks at once.

  13. Using a spatula (aka flipper) transfer the lasagna pieces to your individual plates. Garnish with fresh basil, microgreens, sliced cherry tomatoes, and/or freshly ground pepper.

Katie Mae Logo.docx.jpg

Katie Mae is a plant-based culinary coach, nutritionist, and the founder of The Culinary Gym. She’s on a mission to empower people to thrive on plants and shine their brightest. She’s all about making the plant-based lifestyle easy, healthy, and delicious, so that it’s joyfully sustainable. Enjoy her website PlantzSt.com.

Print Friendly and PDF

PS Lasagna Minestrone

Vicki Layered Minestrone.jpg

Chef: Vicki Brett-Gach, A2VeganKitchen.com

Makes: 8-10 Servings

Prep Time: 20 min

Cook Time: 20-30 min

Total Time: 40-50 min


INGREDIENTS

  • 1 lg onion, diced

  • 1 clove garlic, minced

  • 2-3 c chopped fresh vegetables (I like celery, red peppers and zucchini)

  • 4 c vegetable broth

  • 2 c water

  • 1 14 oz can crushed tomatoes

  • 1 14 oz can diced tomatoes

  • 1 8 oz can tomato paste

  • 6 to 12 oz UNCOOKED whole wheat lasagna noodles, broken into small pieces

  • 1 ½ t kosher salt, or to taste

  • ½ t coarsely ground black pepper, or to taste

  • ¼ t onion powder

  • 1/3 c cashews

  • 1 14 oz can navy beans, rinsed and drained

  • 2 T nutritional yeast

  • ¼ t red pepper flakes

  • 2 c fresh baby spinach or baby kale, roughly chpped.

  • Garnish: ½ c fresh basil leaves, chopped, if desired

DIRECTIONS

Pressure Cooker

  1. Combine first 13 ingredients (onion through onion powder) in a large Electric Pressure Cooker (I like the Zavor brand best

  2. Lock the lid in place. Select High Pressure and set the timer for 3 min

  3. After the cooking is complete, allow the pot to rest for about 10 min, and then use the quick release method to release the remainder of the pressure. When the valve drops, carefully remove the lid.

  4. In a high-powered blender, blend the cashews with about 2 cups of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  5. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mx gently and cover pot for 5 min, just until the greens are wilted and beans are heated through.

  6. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread

Soup Pot

  1. Combine the first 13 ingredients (onion through onion powder).

  2. Bring to a boil.

  3. Reduce heat, cover partially and simmer gently, until the pasta is tender (approx. 10 min).

  4. Turn off heat.

  5. In a high-powered blender, blend the cashews with about 2 c of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  6. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens.

  7. Mix gently, and cover pot for 5 min, until greens are wilted, and beans are heated through.

  8. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread.

Vicki's Logo.jpg

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.




Print Friendly and PDF

PP Easy White Bean Ricotta and Broccoli Pizza

Joey White Bean Dip #3.jpg

Chef:  Joey Bruno; ThriveCuisine.com
Makes:  1-2 servings
Prep Time:  5 minutes
Cook Time:  30 minutes

 

 

 

 

 

 

 

INGREDIENTS

  • 1 15.5oz can cannellini beans
  • ½ lemon juiced
  • 2 T nutritional yeast
  • ½ t onion powder
  • ½ t garlic powder
  • Water as needed to blend
  • 7 oz steamed broccoli (fresh or frozen)
  • 1 medium-sized oil free pizza crust or flatbread
  • Chives or basil for garnish

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Start recipe with on store bought or homemade oil-free pizza crust or flatbread.  
  3. Steam the broccoli.   Make it slightly under cooked because the pizza will be baked, too.
  4. Drain and rinse the canellini beans and place in a blender.
  5. Add the lemon juice, nutritional yeast, onion and garlic powder to beans.
  6. Blend until completely smooth.  (If you’re having trouble with ingredients getting caught on the blender jar, add a little bit of water or unsweetened nondairy mild and blend again).  
  7. Spread the bean “cheese” mixture onto the pizza dough.
  8. Top with the steamed and thoroughly drained broccoli.
  9. Bake for 20-30 minutes depending on the thickness of your crust and oven.
Joey White Bean Dip #2.jpg

TIPS

 

  1. Buying a pre-made pizza dough mix makes this easy, just don’t follow the directions to add oil.
  2. When adding liquid, do it slowly, you can’t take it away.
  3. The cheese should be slightly crusty and bubbly when it is done.
  4. Feel free to experiment.  Consider adding whatever veggies you think would complement the recipe.
  5. Some suggestions:  mushrooms, red onions & fresh spinach.
  6. Consider making the pizza dough in advance.  (Check out this site for “Herb Crusted Dough”)
  7. If you don’t have a blender, you can use a potato masher or fork to make a thicker and chunkier version of ricotta.  


Joey Bruno is a vegan blogger, kitchen gear tester and overall food geek.  You can find his work at ThriveCuisine.com or on his YouTube channel -KitchenTipsbyJoe.  He believes whole-food plant-based cuisine is best, but as a former Food Scientist, he loves testing the latest and greatest vegan products.

Joey Thrive Logo.jpg
Print Friendly and PDF

PP Pizza Flavored Gluten Free Potato Waffles

Nele Savory Waffles.jpg

Chef:  Nele Liivlaid; Nutriplanet.org
Makes:   2 - 4 waffles
Prep Time:  10 minutes (not including soaking time)
Cook time:  30-40 minutes
Total Time:  40-50 minutes

INGREDIENTS

  • 2.6 oz (approx 1/3 c) raw buckwheat groats, soaked

  • 2.6 oz (approx 1/3 c) millet, soaked

  • 2.8 oz (approx 1/3 c) gluten-free jumbo oats

  • 19.4 oz water (approx 2 1/2 c)

  • ½ t or less Himilayan salt

  • 1 t dried garlic or 1 garlic clove

  • 1 T onion flakes

  • 1 t dried oregano

  • 2 T ground flax seeds

  • 1.2 oz oil-free sundried tomatoes, soaked

  • Black pepper to taste

  • 2 t baking powder

  • 2 medium potatoes, peeled and grated (1 c) (add later)

DIRECTIONS

  1. Soak buckwheat and millet overnight. Wash and drain. Groats will absorb about 3.2 oz of water.

  2. Pour hot water over sundried tomatoes. Let them soak for at least 15 minutes.

  3. Heat oven to 425 degrees F.

  4. Use a non-stick waffle form or spray lightly and pat out all excess. Place waffle forms on a baking sheet lined with parchment paper.

  5. Finely grate potatoes. You’ll have 1 c grated potatoes.

  6. Drain and rinse the tomatoes, cut them into smaller pieces and add with all the other ingredients (EXCEPT potatoes) in blender and blend until homogeneous batter forms. Add liquid gradually.

  7. Finally mix in (don’t blend) grated potatoes. Let sit for 10 minutes.

  8. Divide batter between waffle forms using ladle.

  9. Bake waffles for 25 minutes, until you see they are quite firm and golden.

  10. Remove from oven and let cool a bit.

  11. Then turn the waffles upside down on the baking sheet and let cool almost completely (about 20-30 minutes).

  12. When you touch the forms they should feel similar to your hand temperature. If they are too hot, it’ll be trickier to get them off nicely.

  13. Remove from the form.

  14. Bake waffles for another 10 minutes until they start to turn golden.

TIPS

  1. Use more or less sundried tomatoes depending on how intense taste you prefer.

  2. You might also try adding 2-3 T of nutritional yeast for extra cheesy flavor.

Nele Liivlaid embodies a Whole Food Pland Based Lifestyle.  She uses her site, Nutriplanet.org to provide information about proper nutrition, exercise and healthy minds directly into your hands through articles, blog posts, tutorial videos, recipes and shopping/eating out guidance. I compile my health and nutrition research, knowledge and certificate in Plant Based Nutrition into ready-to-use tips for you to plug into everyday living.   Follow me on Instagram , Facebook  and Pinterest
 

Nele's logo.jpg
Print Friendly and PDF

PP Peppers Stuffed with Italian Lentils and Rice

Jessica Meyers Stuffed Peppers.jpg

Chef:  Jessica Meyers Altman; Gardenfreshfoodie.com
Makes:  12 Servings
Prep Time:  20 minutes
Cook Time:  60 minutes
Total Time:  1 hour 20 minutes

INGREDIENTS

For the lentils

  • 1 ½ c brown or green lentils, rinsed
  • 1 ½ c onion, small diced
  • 1 ½ c carrots, small diced
  • 1 ½ c celery, small diced
  • 1 quart of canned tomatoes, or 28 oz can, separate out the liquid and set aside
  • 2 T garlic minced
  • 1 T rosemary, thyme, and oregano
  • 1 t salt, reduced to ½ t if using salted broth
  • 2 bay leaves
  • 2 T tomato paste
  • ¼ t black pepper
Jessica Meyers Stuffed Peppers 3.jpg

For the rice

  • 1 ½ c brown rice
  • 3 c water
  • 3 t freshly prepared bouillon (see recipe on PBNSG or Gardenfreshfoodie.com) or add additional salt and paste to taste
  • 2 T tomato paste

For assembly

  • 10 multi-colored peppers
  • Jarred or freshly prepared pasta sauce (no oil added), about ½ a jar
  • Freshly chopped parsley and crushed red pepper for garnish
Jessica Meyers Stuffed Peppers 2.jpg

DIRECTIONS

  1. To cook rice in a pressure cooker:  place rice, tomato paste, water/broth, and bouillon into a pressure cooker, cover, bring to pressure, reduce heat to low and cook for 12 minutes.   Turn off and let pressure drop.  
  2. To cook in a traditional pot:  bring water/broth to a boil, add in bouillon if using, rice and tomato paste.  Reduce heat to low and cook until water has been absorbed and rice has softened, about 40 minutes.
  3. While rice is cooking make the lentils:  Sauté onions, carrots, celery, herbs & garlic in a good-sized soup pot., along with a little of the reserved tomato juice to prevent sticking.  Add bay leaves and cook until vegetables have softened.  Season with salt, pepper and add in tomato paste.
  4. To the reserved tomato juice, add enough water/broth to measure out 4 cups of liquid.  Add to the pot along with tomatoes and lentils.  Cover and cook until lentils have softened.
  5. Once lentils and rice are finished cooking, add rice to lentils until desired consistency is found.  We added almost all of the rice, leaving a little for a lunch the next day.
  6. While lentils and rice cook, bring a pot of water to boil, along with a pinch of salt.  Slice peppers in half and remove their seeds.  Drop into boiling water and cook for 1 ½ minutes.  Remove from the water.
  7. Pour enough of the jarred tomato sauce into 2 9 x 13” pans to coat the bottom and prevent the peppers from sticking.  Put the peppers into the sauce (we found 10 halves/5peppers fit in each pan).  Fill with lentil stew and top each pepper with 1-2 tablespoons of sauce.
  8. Bake covered at 350 for 30 minutes, uncover and cook for 10 more minutes
  9. Sprinkle with freshly chopped parsley and crushed red pepper if desired.  Serve with a big salad and enjoy those colors!
Jessica Meyers Stuffed Peppers 4.jpg

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest:  www.pintrest.com/gardenfreshfood

Print Friendly and PDF

PP My Sister Mary's Plant Perfection Pizza

Jeannie Hudkins Pizza.jpg

Chef: Jeannie Hudkins
Makes: 3 - 4 servings
Prep time: 40 minutes
Cook time: 20 minutes 

INGREDIENTS

Crust

  • 3 c whole wheat flour
  • ½ t salt
  • 1 T sugar (or dehydrated cane juice)
  • 1 T yeast

Toppings

  • ½ - 1 c no-oil marinara sauce
  • 10 oz. spinach (wilted and drained)
  • ½ red onion, thinly sliced
  • 8 oz mushrooms, sliced, and water-sauteed until water is released
  • 1 large tomato, thinly sliced
  • olives, sliced (Optional. If using, pizza will be plant-strong with the added fat.)

DIRECTIONS

  1. In a bowl, place 3c whole wheat flour. 
  2. Add ½ t salt. Mix.
  3. In a separate small bowl, place ½ c warm water. Add the sugar and yeast; stir until
  4. yeast dissolves. Let mixture sit for 5 minutes for bubbles to form, indicating yeast is good. 
  5. Add yeast mixture to flour, mix well. Add another ½ c warm water, and mix with hands to form a stiff dough ball. 
  6. Place a tablespoon of flour on bread board (or work directly on a granite counter, as it keeps the dough from sticking).
  7. Knead 9 - 10 minutes. 
  8. Place dough back into bowl and cover with a plate, foil, or plastic wrap.
  9. Place bowl inside unheated oven and let rise for 1 ½ hours. 
  10. When ready, take bowl out of oven, place on counter, and punch dough ball flat. 
  11. Line a pizza pan with non-stick aluminum foil. Form the dough to fit inside the pizza pan. Flatten dough so it is even and not too thick inside the pizza pan. Let crust extend quite a bit over the edge. (If you have excess dough, simply tear off excess from crust.)
  12. Place toppings on in the following order: marinara sauce, spinach, uncooked red onion, mushrooms, tomato slices, and olives, if using. 
  13. Bake at 425 degrees for 20 minutes. 
  14. Enjoy!

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet

Print Friendly and PDF

Herb Crusted Pizza Dough

Chef:  Chuck Underwood
Prep Time:  60 minutes
Cook Time:  10 minutes
Total Time:  1 hour 10 minutes

INGREDIENTS

  • 1 c warm water
  • 1 T sugar
  • 2 ¼ t Active Dry Yeast
  • 1 t salt
  • 1 t Italian seasoning
  • ¼ t garlic powder
  • 2 ½ c Bread Flour (you can sub up to 2 c with Whole Wheat)

DIRECTIONS

  1. Mix warm water and sugar together and add yeast.
  2. Allow to proof for 10 minutes.
  3. Add salt and seasonings and mix well.
  4. Add flour and mix until a dough ball forms.
  5. Knead with stand mixer for 5 minutes or by hand for 15 minutes.
  6. Dough will be ready when it pulls away from sides or becomes soft and elastic.
  7. Cover with Saran Wrap and a towel and allow to rise in warm oven for 60 minutes.
  8. Punch down and form into a tight ball.
  9. Cover and rest for 10 minutes.
  10. Stretch dough to fit pizza pan and place in oven for 5 minutes.
  11. Preheat oven with the dough to 500 degrees.
  12. After 5 minutes, remove pizza dough and add sauce and toppings.
  13. Bake in 500 degree oven for 10 minutes.
  14. Finish on preheated pizza stone for 1 minutes if desired.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

Print Friendly and PDF

PS Spaghetti and Wheatballs

Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  3-4 Servings (12-14 wheatballs)   
Prep Time:  20 Minutes
Cook Time:  40-55 minutes
Total Time:  1 hour -1 hour 15 minutes

 

 

INGREDIENTS

  • 1 1/3 c lightly packed, fresh, soft whole-grain bread crumbs (about 3-4 large slices-must be fresh!  (See TIPS)
  • 1 t Italian Seasoning
  • ½ t garlic powder
  • 1/8 t sea salt
  • ½ c chopped walnuts
  • 2 c chopped mushrooms
  • ½ c diced onion
  • ¾ lb organic spaghetti (see note)
  • 3 c prepared vegan, NO OIL marinara sauce or your own homemade sauce

DIRECTIONS

  1. Preheat the oven to 350 degrees F.  Line a medium baking pan with unbleached parchment paper.
  2. Put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl.  Put the walnuts in a blender, and pulse to process into coarse crumbs.  Add the walnuts to the bread crumbs and stir gently to incorporate. 
  3. Put the mushroom and onion in a blender, and process to a chunky puree.  Add the mushroom mixture to the walnut-bread crumb mixture and stir to incorporate.  Spoon out about 1 ½ T of the mushroom mixture and roll it into a ball.  Gently squeeze it together, to make sure it is compact and will hold together, to make sure it is compact and will hold together while baking.  Continue in this way with the remaining mushroom mixture.  Arrange the wheatballs on the lined baking pan.  Bake for 25 to 30  minutes.  Gently rotate each wheatball and bake for 25 to 25 minutes more, or until they are firm, crisp and golden.  
  4. Bring a large pot of salted water to a boil.  Add the spaghetti and cook, stirring occasionally, until tender, but firm.  Drain spaghetti well.
  5. Meanwhile, pour the marinara sauce in a medium sauce pan.  Bring the sauce to a simmer over medium-low heat and cook until heated through.  To serve, put on-quarter of the spaghetti into each of four pasta bowls, and top with three or four wheatballs.  Ladle marinara sauce over the top and serve immediately.  

TIPS  

  1. To make fresh bread crumbs, put 3 to 4 slices of wholegrain bread in a blender and process into coarse crumbs.  
  2. Gluten-free option:  You may use your favorite gluten-free pasta in this recipe.  
  3. Wheatballs make a sensational base for a terrific her-style sandwich, too!

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian


     

Print Friendly and PDF

PP: A Tuscan Minestrone

Chef:  Cathy Katin-Grazzini
Makes:  7 quarts
Prep Time:  30 minutes
Cook Time:  1 hour
Total Time:  1 hour 30 minutes

INGREDIENTS

  • 3 cans white beans, rinsed well OR 1 lb dried white beans (cannellini or great northern)
  • 1 large sprig of fresh sage leaves
  • 3 cloves garlic
  • 1 medium to large onion, large dice
  • 2 stalks celery, large dice
  • 1 large carrot, large dice
  • 3 cloves garlic, minced
  • 1 lb green beans, cut into 1” pieces
  • 1 lb mixed green and yellow squash, sliced lengthwise, halved and sliced
  • 2 medium Russet potatoes or 1 lb new white potatoes, large dice
  • 2-3 quarts no-sodium veggie broth or water
  • 6-8 T good quality tomato paste
  • 2 medium tomatoes, large dice –OR- ½ 28 oz can of good quality whole tomatoes
  • ¼ small Savoy or green cabbage, cut into ¼ “ ribbons (chiffonade)
  • I bunch Lacinato (dinosaur) kale, rolled up and cut chiffonade
  • 1 bunch Swiss chard, rolled up and cut chiffonade
  • Sea Salt to taste
  • Freshly ground black pepper to taste
  • Nutritional yeast

DIRECTIONS

  1. To reconstitute dried beans:  Rinse beans and soak overnight.  Discard water.  
  2. Place beans in a pot and cover with water 1-2” above the top of the beans.
  3. Toss in sage leaves and garlic cloves.  
  4. Bring to a boil, lower to just BELOW simmering.  Gently steep for ½ hour or so or until soft and tender but not disintegrating.  
  5. This is a “Rustic Soup”, so there’s no need to be fussy with knife cuts.  Greens are sliced into ribbons and the rest are roughly diced bite size.
  6. In a large stainless soup pot, sweat the onion with a pinch of salt over a medium-low flame, stirring occasionally.  Don’t add any liquid.  Onions will begin to soften, carmelize and become translucent in a few minutes.  If they adhere to the pan, lower flame and add 1-2 T of broth to deglaze the pan.
  7. Add carrots, clelery & continue to sweat the veggies for 3-4 minutes.
  8. Add garlic, stir, cook for another minute.
  9. Add squashes, green beans, potatoes and cook for 3 minutes, stir occasionally.
  10. Add the white beans and their cooking water if using dried beans.
  11. Add veggie broth to water to desired consistency.
  12. Bring to a boil; then lower to simmer.
  13. Stir in sufficient tomato paste or whole canned tomatoes, to achieve a pale orange color.  Tomato is just one flavor in the ensemble; don’t go too heavy on the tomato.
  14. Add the ribbons of cabbage and kale.
  15. Allow to cook on low until veggies are softened but maintain their shape, about 30 minutes.
  16. Add chard & fresh tomato (if using).  Cook for final 10 minutes.
  17. Salt and pepper to taste.

TIPS

  1. Serve in large heated bowls with a nice salad, crusty wholegrain sourdough bread or homemade bread sticks.  
  2. In lieu of Parmesan, for a nutty, cheesy finish, sprinkle on a little nutritional yeast. 

Cathy Katin-Grazzini is a Plant Based Nutrition Coach, Culinary instructor & Personal Chef.  "Discover the joys of cooking with plants, wake up your senses & take back your health."
 Visit me at www.cathyskitchenprescription.com

 

Print Friendly and PDF

PP: Risotto with Fresh Asparagus and Baby Peas

Chef:  Vicki Brett Gach
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1 small onion, diced
  • 1 clove garlic, minced
  • I c Arborio rice
  • 1/2 c dry white wine
  • 4 c vegetable broth, heated
  • 1 bunch fresh asparagus, washed, ends removed, and trimmed into 1 1/2 inch-long pieces
  • 1/2 c baby peas, fresh or frozen
  • 3/4 t kosher salt (or to taste)
  • 1/2 t coarse ground black pepper
  • (1/4 to 1/2 c water, only if needed)

Directions

  1. In a large saucepan or electric skillet, sauté diced onion for 3 to 5 minutes (or until softened) in a few tablespoons of water, to prevent sticking.
  2. Add garlic and continue to sauté for 1 minute more.
  3. Add the rice and the wine, and stir until absorbed.
  4. Add one or two ladles of vegetable broth at a time, stirring frequently after each addition. Wait until broth is almost completely absorbed before adding more. After using the broth, if additional liquid is needed, add just a little bit of water at a time. (You may not find this step necessary, depending on how hot your skillet is.)
  5. After cooking the rice in liquid for about 15 minutes, add the fresh asparagus and baby peas. Season with salt and pepper, and continue to cook for about five minutes more, just until vegetables are barely tender.
  6. Once rice looks creamy, and grains are almost tender, but still slightly firm in the center, remove from heat. Allow to sit without stirring for one minute.
  7. Season to taste, and serve immediately.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

Print Friendly and PDF

PP: Fast Italian Beans

Chef:  Katie Mae
Makes:  2 servings
Prep Time:  7 minutes

INGREDIENTS

  • ½ red onion, diced 
  • 3 oz tomato paste
  • ½–1 cup water
  • 1½ cups cannellini or great northern beans (15-­‐oz can, drained and rinsed) 
  • 1½ tablespoons Italian no-­‐salt seasoning
  • ¼ cup fresh basil, chopped (optional) 
  • freshly ground black pepper to taste

DIRECTIONS


1.    In a medium sauté pan or skillet over medium-­‐high heat, add onions and cover with a lid.
2.    Once the onions start to turn translucent, a few minutes, stir in the tomato paste and water. Mix it until the sauce has an even consistency.
3.    Stir in the beans and no-­‐salt seasoning. Continue to sauté until the beans are warmed up.
4.    Turn off the heat and stir in the fresh basil. Sprinkle with black pepper and serve warm.

TIP

1. You can store for up to 7 days in the refrigerator.

Katie Mae, Culinary Coach and Owner, Plantz St. Culinary Gym & PlantzSt.com

 

Print Friendly and PDF

PP: Pizza!

Chef: Jeannie Hudkins
Makes: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes                                 Total Time:  40 minutes  

                                                             d                                                              

Ingredients 

Cheeze Sauce Topping; Option I

  • 1/3 c nutritional yeast flakes
  • 2 T cornstarch
  • 1 T flour
  • ½ t paprika
  • ½ t mustard powder
  • ¼ t garlic powder
  • ¼ t salt
  • 1 T white or yellow miso
  • 1 t. lemon juice
  • 1 c water

Feta Cheeze Topping; Option 2

  • 1 pkg. extra firm tofu
  • 2 t dried oregano
  • 2 t dried basil 
  • 2 t salt

Pizza

  • 1 whole wheat pizza crust, thawed
  • 1 tomato, sliced thin
  • 1 onion, sliced
  • Marinara sauce
  • Spinach, about 5 oz. (1 small bag)
  • Mushrooms, sliced

Directions

Option 1:  Cheeze Sauce Topping

  1. Place first nine ingredients into a bowl.
  2. Add 1/3 cup of the water and mix until all ingredients are blended.
  3. Add remaining 2/3 cup water. Mix well
  4. Place the mixture in a small saucepan and stir over medium heat until it starts to thicken. Let bubble for 30 seconds. Removed from heat

Option 2:  Feta Cheeze Topping

  1. Drain the tofu in a linen cloth 
  2. Cut the drained tofu into cubes
  3. Place basil, oregano, salt, and the cubed tofu in a pan with 2 cups water 
  4. Simmer uncovered, for 30 minutes

Pizza

  1. Heat oven to 400 degrees
  2. Water-saute onions until soft, about 5 minutes. Add mushrooms and cook several more minutes until mushrooms give up their water
  3. Water-saute spinach until just wilted
  4. Spoon marinara onto pizza crust and spread in a thin layer
  5. Distribute onion/mushroom mixture evenly over pizza
  6. Add spinach, then place tomato slices on top
  7. Drizzle the cheeze sauce or feta cheeze over the top of the pizza
  8. Cook 20 minutes.


Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

Print Friendly and PDF

PP: One Pot Pasta Primavera ala Pressure Cooker

Member Contributor:  Cathi Salach    
Makes:  6 entree servings     
Prep Time:  15 minutes    
Cook Time:  7 minutes    
Total Time:  30 minutes      

Ingredients  

  • 1 lb. whole wheat penne    
  • 2 25 oz jars prepared pasta sauce, ff, low sodium    
  • 2 c boiling water    
  • 1 large red onion, diced    
  • 1 c shredded carrot    
  • 1 orange bell pepper,diced    
  • 1 yellow bell pepper, diced    
  • 8 oz sliced mushrooms, chop slices in half    
  • 3 cloves garlic, minced     
  • ⅓ c nutritional yeast.     
  • 1 T dried oregano    
  • ½ - 1t red pepper flakes    
  • 1 T Dried parsley    
  • Several twists of fresh ground black pepper
  • 5 oz box fresh baby spinach      

Directions    

  1. Boil 2 cups water.     
  2. Turn electric pressure cooker setting to sauté mode
  3. Add ½ c water and sauté all vegetables except  spinach.  
  4. Saute for five minutes.     
  5. Keep on sauté setting and add water, sauce, nutritional yeast and seasonings.     
  6. Mix we'll and let come to a simmer.     
  7. Add pasta. 
  8. Mix well and push down pasta so it's covered by liquid.     
  9. Cook at high pressure for 7 minutes.     
  10. Use natural pressure release.     
  11. If pasta is not tender enough, put glass lid on cooker and simmer for a couple minutes.    
  12. Keeping cooker on warm, add spinach, mix well, cover with glass lid and allow spinach to wilt for  3 to 5 minutes.     
  13. Sprinkle with nutritional yeast  and enjoy!      

Tips

  1. Types of pasta such as rice and bean pastas and others will need a shorter cook time. You can  find pressure cooking time charts online.    
  2. If you love your pasta sauce you may not want to add more herbs.

It's the food!   

Print Friendly and PDF

PP: Weeknight Italian Vegetable Soup

Chef: Andrea Seppinni
Makes:  8 generous servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

 

 

*This takes no more than 20 minutes from lifting the pot to the stove to ladling the soup into the bowl! Bonus: I picked all the frozen and canned ingredients for this soup at my local dollar store.

Ingredients

  • 2 T Italian seasoning
  • 5 oz. frozen green beans  
  • 7 oz. frozen peas and carrots  
  • 8 oz. frozen California Blend frozen vegetable mix 
  • ½ C frozen peppers and onions  
  • 1 C canned hominy, rinsed, rough chopped  
  • 1 28-oz. can diced tomatoes in juice, plus 4 cans water
  • 2 C cooked pinto beans, drained, 1 1/2 C liquid reserved ( can sub. other beans from can or home cooked, such as cannellini)  Dollar Tree
  • 2-3 fresh cloves garlic, grated
  • Sea salt, to taste, optional
  • Freshly ground black pepper, to taste

Directions

  1. Heat the Italian seasoning in the bottom of a large stock pot  for a couple minutes, just until fragrant. 
  2. Add the tomatoes and juice, water and the bean liquid and stir through to combine. 
  3. Add all the frozen vegetables, bring to a simmer uncovered and then add the beans and garlic.
  4. Bring back up to a simmer and let cook for 5 minutes.
  5. Season with salt, optional, and pepper to taste. Serve.

Andrea Seppinni
http://www.plantchef.com/

Print Friendly and PDF

PP: Shortcut Brown Rice Risotto w/ Carmelized Onions, Butternut Squash and Broccoli

Chef: Vicki Brett-Gach
Makes: 4 servings
Prep Time: 20 minutes*
Cook Time: 20 minutes*
Total Time: 40 minutes*

 

 

 

Ingredients

  • 1/2 medium sweet onion, diced
  • 1/2 t fresh garlic, minced
  • 2 1/2 c butternut squash, cubed
  • 1 head broccoli, cut into florets
  • 2 c water
  • 4 c cooked brown rice (leftover cold rice works best)*
  • 1 c vegetable broth
  • 1/4 c dry white wine
  • 1/4 c soy milk, plain unsweetened
  • 1 t Kosher salt (or to taste)
  • 1/2 t black pepper (or to taste)
  • Optional Crunchy Garnish:
  • Toasted whole grain breadcrumbs or/and finely chopped roasted pecans
  •  

Directions

  1. In a large saucepan or electric skillet, sauté diced onion in a few splashes of the measured water (to prevent sticking) for 3 to 5 minutes, or until softened. 
  2. Add garlic and sauté for 1 minute more. 
  3. Add the butternut squash and the remainder of the water, and cook for several minutes on a fairly high flame until the vegetables are tender. 
  4. Then add the broccoli florets, and continue to cook just until the florets turn bright green.
  5. Into the pan of vegetables, add the cooked brown rice, along with the broth and the white wine. 
  6. Lower the heat if needed to allow the liquids to simmer slowly with the rice and the vegetables for just a few minutes, until mostly, but not entirely absorbed.
  7. Stir frequently to keep from sticking to the pan.
  8. Once the broth and the wine are almost completely absorbed, add soy milk for a little creamy finish. Combine briefly (but thoroughly) until the rice mixture is creamy. Remove from heat.
  9. Season to taste, and garnish with toasted breadcrumbs or roasted pecans, if desired. 
  10. Serve immediately.

Tips: Leftover cooked (cold) brown rice works best in this recipe, and was not included in the cooking time.

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.

Print Friendly and PDF

PP: Pita Bread Pizzas

Chef: Vicki Brett-Gach
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

 

 

 

Ingredients

  • 4 thick whole wheat pita bread (square or round)
  • Homemade (or prepared) oil-free pasta sauce, pizza sauce, or tomato sauce
  • Red bell peppers, diced (raw or steam-sautéed)
  • Vidalia onions, diced (raw or steam-sautéed)
  • Zucchini, diced (raw or steam-sautéed)
  • Crushed canned pineapple (in its own juice), drained
  • Ribbons of fresh basil
  • Italian Seasoning, salt and black pepper (optional)
  • Garnish: nutritional yeast or red pepper flakes (optional)

Directions

  1. Preheat oven (or toaster oven) to 425 or 450 degrees.
  2. Slice pita breads in half, lengthwise or diagonally.
  3. Place pita halves onto a baking sheet.
  4. Slather with a thick layer of pasta sauce.
  5. Top the sauce generously with all the toppings of your choice.
  6. Sprinkle the pizzas with a touch of salt and pepper and/or Italian Seasoning.
  7. Bake for approximately 8 to10 minutes, or until the edges begin to turn crispy and golden brown, and the center is hot and bubbling.
  8. Remove from oven, and serve hot.
  9. Top with nutritional yeast or red pepper flakes, if desired.

Tip:  I like to use steamed Vidalia onions, red bell peppers, and diced zucchini, and then loads of crushed pineapple and ribbons of fresh basil, but use your imagination. Nothing needs to be measured, and anything goes. Fresh tomatoes, cooked broccoli, artichokes, spinach, mushrooms, olives, hot peppers… all good!

Vicki Brett-Gach is a writer, blogger, culinary instructor, Certified Personal Chef, and Certified Vegan Lifestyle Coach. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.

Print Friendly and PDF

PP: Pasta Al Pomodoro with Summer Vegetables

Chef:  Vicki Brett-Gach
Makes:  6 cups of pasta sauce
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

 

 

Ingredients

  • 2 T vegetable broth (more if needed)
  • 1 medium onion, diced
  • 1/2 t minced fresh garlic
  • 1/4 t crushed red pepper flakes (reduce for less heat)
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 1 small yellow summer squash, diced
  • 2 pounds of fresh tomatoes, pureed in blender
  • 1 6-ounce can tomato paste 
  • 3 T red wine
  • 1 T Sucanat or maple syrup (optional)
  • kosher salt and black pepper, to taste                                                                                           Garnish: fresh basil, roughly chopped

Directions

  1. Heat broth in large soup pot; add onion and steam-sauté for about five minutes or until almost golden. Add a little water if needed to avoid sticking to the pan. Add fresh garlic and crushed red pepper. Sauté for one minute more.
  2. Add bell pepper, zucchini, and summer squash. Continue cooking, stirring occasionally, for three or four minutes, or until all vegetables are just tender. Add tomatoes, tomato paste, red wine, and sweetener (if using). Bring mixture to a boil, stirring thoroughly. Immediately reduce to simmer, and continue to simmer uncovered, until sauce is slightly thickened.
  3. Use an immersion blender to process the sauce to desired texture (slightly smooth, yet still a little chunky). Season with salt and pepper, to taste. 
  4. Garnish with fresh basil.
  5. Serve over hot pasta.

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator, and a Certified Personal Chef. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.

Print Friendly and PDF

PP: Hearty Tomato Sauce

Chef: Katie Mae
Makes: 1 quart
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

 

 

Ingredients

  • 3 heirloom tomatoes, chopped
  • 1 c cherry tomatoes, halved
  • 14 ounces fire-roasted tomatoes, no salt added
  • ½ yellow onion, diced
  • 1 carrot, diced
  • 6 Cremini mushrooms, diced
  • 1 head of broccoli, diced
  • 1 tablespoon garlic granules (4 garlic cloves, minced)
  • 1 tablespoon dried oregano (3 tablespoons fresh)
  • 1 tablespoon dried basil (3 tablespoons fresh)
  • 1 teaspoon dried rosemary (1 teaspoon fresh)
  • ¼ teaspoon ground black pepper

Directions

  1. In a large pot add the chopped heirloom tomatoes, halved cherry tomatoes, and fire-roasted tomatoes. Bring to a boil. Then turn heat to low-medium and simmer, stirring occasionally.
  2. Place a medium-size sauté pan on the stovetop over medium heat, and add the carrots and onions. Cover with a lid and stir frequently. Once the onions start to become translucent, add the diced mushrooms and broccoli. Keep covered and let them sweat for another 5 minutes. Turn down the heat if the veggies start to stick to the bottom of the pan. You can also add a little water as needed.
  3. Once the tomatoes are fairly broken up, add the veggies and dried herbs to the tomato blend. Stir well. Let pasta sauce simmer for another 15 minutes or so. If using any fresh herbs, add them after this simmer time.
  4. I like to blend half of the sauce to give the sauce more thickness, but this step is completely optional. The easiest way to blend the sauce is with an immersion blender, which is handheld and fits right into the pot. Pulse it a few times until about half of the veggies are blended. The other option is to transfer the sauce to the blender, blend and then pour it back into the pot.
  5. Let the sauce continue to cook until it is your desired consistency. The longer it simmers, the thicker it will become. Serve over whole grain pasta, a baked potato or winter squash.

Connect with Katie Mae on Facebook where she shares more recipes, tips and resources for a stellar plant-based diet!  You can also have her recipes delivered to your inbox.

Print Friendly and PDF

PP: Pizza Party

Chef: Jean Hayes (and my husband Scott!) 
Makes: ( 4-6) servings  
Prep time: (10) min  
Cook time: (2-4 ) hours 

Ingredients  

Jean’s Pizza Sauce  

  • 2 medium onions, roughly chopped 
  • A few large cloves of garlic, chopped 
  • Crushed red pepper, a few shakes, or less if you don’t like spicy sauce 
  • 2-3 carrots, washed and chopped 
  • 28 oz can of low sodium crushed tomatoes 
  • 1 container of Pomi no salt added tomatoes (26.5 oz) or 2- 15 oz cans of no salt added diced tomatoes 
  • 1/2 of a 6 oz can of tomato paste 
  • A few tablespoons of oregano 
  • A couple of tablespoons of dried basil or fresh basil 

Directions

  1. Heat up your pan (I use a nonstick stock pot) and add the onions, garlic, and carrots, and sauté until soft. If they start to stick, add a little water or veggie broth.  
  2. Next, add the oregano, red pepper and dried basil. If using fresh basil, add it just in the last few min of simmering your sauce so it stays fresh tasting.  
  3. Add the tomato paste and heat it up and incorporate the spices.  
  4. Add the crushed and chopped or diced tomatoes.
  5. Stir and let it simmer on low after you get it bubbling.  
  6. After an hour or two, blend it with an immersion blender to make it smooth. If you don’t have one, then grate the carrots before you add them to the sauce.
  7. Let the sauce simmer a total of about 4 hours so it cooks down and thickens.
  8. Taste and add more of whatever you think it needs.
  9. In the summer, we also add zucchini to the sauce.
  10. The onion and carrot will help sweeten the sauce so you don’t need any sugar. 

 Tips

  1. The leftover sauce freezes well, so you have some for your next pizza party. 
  2. You can make your pizza party simpler by using pizza sauce from a jar if you need to save time. It is difficult to find oil free sauce but not impossible.  
  3. Feel free to adjust the ingredients to your taste buds!

Scott’s Whole Wheat Pizza Crust 

Ingredients

  1. 2 cups warm water,105-115 degrees 
  2. 1 T molasses 
  3. 1 T yeast 
  4. 1 lb , 9 oz whole wheat flour 
  5. 1/4 cup vital wheat gluten 
  6. 1/2 T salt (or less; especially if blood pressure is an issue)
  7. 1 T applesauce

Directions 

  1. Preheat oven to 375 degrees  
  2. Mix the molasses into the warm water. Sprinkle the yeast on top and give it a few minutes to form a sponge.
  3. In the meantime, weigh out the flour.
  4. Add about half of it to the sponge along with the vital wheat gluten, then add applesauce the salt.
  5. Stir well with a wooden spoon gradually adding the rest of the flour. 
  6. Transfer the dough to an upright stand mixer and mix, using the dough hook, on the lowest speed to combine the ingredients, adding more flour a little at a time if necessary to keep the dough from sticking to the sides of the bowl.
  7. After a minute or 2, increase the mixer speed to 2 and let it knead the dough for 10 minutes until it is smooth and elastic.
  8. Remove the dough from the bowl, divide it into two, cover it with flour, place it on a cutting board, cover it with a plastic bag and let it rise for about 45 min or until doubled in size. 
  9. Stretch the dough onto a 14″ round pizza pan sprinkled with corn meal. I like to turn it upside down and slowly remove it from the pan and bake it for 450 degrees for about 6 minutes. I found a new toy recently that helped me stretch the dough. It’s a small wooden pizza dough roller I found at the grocery store and it’s my new favorite kitchen tool! 
  10. Top your pizza with whatever you like– tomato sauce cashew cheez, hummus, fresh veggies, olives, spinach…the possibilities are endless! 
  11. Put the pizza back on the stone or back into the oven on the pan with your toppings and bake at 450 degrees for about 10 min or until it’s as crisp as you like. 

Tips

  1. If the idea of making your own dough is too cumbersome or time consuming for you, you can purchase oil free crusts, although they are somewhat difficult to find. You also can look for a tasty millet and flax crust,  oil free pita or oil free tortillas. 
  2. Let your imagination be your guide, serve your pizza with a big salad and some fresh fruit, or have a salad pizza, and top your pizza with all of your salad fixings! 

Remember to have fun with your food and enjoy! 
Check out my blog at: The Plant Based Nurse 

Print Friendly and PDF

PP: Pasta El Frada


Chef:  Jeannie Hudkins
Makes: 4 - 8 servings
Prep time: 10 minutes
Cook time: 15

Ingredients

  • ½ cup raw cashews
  • 1 15-0z. can butternut squash
  • 2 T nutritional yeast
  • ¼ t nutmeg
  • ½ t sage leaves
  • black pepper, to taste
  • 1 cup water
  • Brown rice fettucini noodles, cooked according to package directions
  • Handful of raw baby spinach (optional)

Directions

  1. Grind cashews in blender until finely ground
  2. Add squash, nutritional yeast, nutmeg, sage leaves, black pepper, and ½ cup water. Blend until smooth. Add the remaining ½ cup water; blend until smooth.
  3. Heat sauce in pan over stovetop.
  4. For each serving, place raw spinach on plate and top with hot noodles. Place ¼ - ½  cup sauce (or more, to taste) on noodles and toss to mix. 

Tip

  1. Serve over a bed of raw spinach for an extra nutritional boost. 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

Print Friendly and PDF