French Onion Shepherd’s Pie

FRENCH ONION & LENTIL FILLING: 2 tablespoons olive oil, plus extra 3 lbs yellow onions, peeled and sliced into half moons sea salt and ground black pepper, to taste 1 tablespoon thyme leaves, minced 1 bay leaf 1 clove of garlic, minced 1 tablespoon tomato paste 1 ½ cups French lentils, rinsed 1 ½ tablespoons sherry/balsamic vinegar 1 ½ tablespoons gluten-free tamari soy sauce 5 cups vegetable stock, plus extra MASH: 2 cups water 2 cloves of garlic,Continue reading “French Onion Shepherd’s Pie”

My Famous Living Caesar Salad

Ingredients 1 cup raw cashews soaked for at least three hours or overnight 1 cup water plus more as needed 3 tbsp nutritional yeast 1 tsp dijon mustard 1 clove garlic 1 tbsp caper juice 1tbsp capers 1/2 tsp Kala Namak salt (or or more to taste)* 1/2 tsp pepper 1 lemon juiced 1 tbsp maple syrup The simplest recipe ever. Add all dressing ingredients to a blender and blend on high until smooth. Add moreContinue reading “My Famous Living Caesar Salad”

Cheesy Plant Based Scalloped Potatoes

Ingredients 1 cup raw cashews soaked for at least three hours or boiled for 15 minutes 3 cups vegetable stock 2-3 cloves of garlic 2 tsp miso paste 2tbsp nutritional yeast 1tsp smoked paprika Salt and Pepper To Taste* Handful of Parsley Vegan cheddar shreds cheese of your choice (optional) 5-6 large waxy potatoes cutContinue reading “Cheesy Plant Based Scalloped Potatoes”

Rapini Pesto

Ingredients 1 bunch Broccoli rabe 1/3 C. Pine nuts, toasted 3 Tbsp. Nutritional yeast 2 Tbsp. Olive oil Juice of 2 small lemons, or 1 large 1/2 tsp. Red pepper flakes salt and pepper to taste 2 cloves garlic Instructions: Bring a large pot of salted water to boil and cook off the pasta according to the instructions on the box Blanch the broccoli rabeContinue reading “Rapini Pesto”

Clean out the Fridge Brussel Spouts and Pasta

One can only eat the same leftovers for so many days before getting a little bored. I made WAY too much Brussel sprouts in cheese sauce for Christmas dinner, so what does one do? Could freeze them, or could convert them into something else. I used my basic cheese sauce for the Christmas sprouts. IContinue reading “Clean out the Fridge Brussel Spouts and Pasta”

The “Meatiest” Lentil Bolognese

Ingredients 1 cup lentils rinsed 1 lb favourite pasta or in this case I used Turnip Noodles 1 tsp oregano 3 garlic cloves minced ½ cup yellow-onion, diced 1 cup white mushrooms, diced ½ tsp red-pepper-flakes 24 oz favorite tomato sauce 14 oz fire roasted diced tomatoes ¾ cup water salt and pepper Instructions Cook the pasta on the cooker as you normally would. If you are using a veggie noodle see step 4Continue reading “The “Meatiest” Lentil Bolognese”

Cauliflower and Mushrooms in a Tarragon White Wine Gravy

Ingredients: 2 cups button mushrooms cleaned and trimmed 1/2 head of cauliflower, washed and broken into pieces 1 med onion 1/2 cup white wine handful of tarragon (about 1/3 bunch) For the Gravy: 2 cups veggie stock 2 fat cloves of garlic (or more if you wish) 1 tbsp miso 1/4 cup cashews soaked forContinue reading “Cauliflower and Mushrooms in a Tarragon White Wine Gravy”

The Cheesiest Cauliflower “Mac and Cheese”

Ingredients: 1 cup raw cashews soaked for at least three hours or boiled for 15 minutes 3 cups vegetable stock 2-3 cloves of garlic 2 tsp miso paste 2tbsp nutritional yeast 1 chipotle pepper 1tsp smoked paprika 1 head of cauliflower Olive Oil for Pan Roasting Vegan bacon (I used Lightlife*) Parsley to taste VeganContinue reading “The Cheesiest Cauliflower “Mac and Cheese””