Green Bean Casserole

Yield: 3-4 servings

1 cup cashews, plus 1 tbsp for topping

1 cup water

1 lb green beans

8 oz crimini mushrooms

2 or 3 shallots

1 tbsp apple cider vinegar

3 cloves garlic

1/2 lemon

1/2 tsp red pepper flakes

1/2 tbsp nutritional yeast

1 tbsp olive oil

salt and pepper, to taste

1. Soak cashews. Place cashews in a small bowl and cover with water. Ideally, the cashews should soak for 2 to 4 hours in cool water, but 30 minutes in warm water will work.

2. Preheat oven to 350F. Line a baking dish with parchment paper.

3. Prep green beans. Cut the stems off of your green beans, then cut them into uniform bite-size pieces (about 1.5 inches in length).

4. Cook green beans. Bring a large pot of water and a generous pinch of salt to a boil. Add green beans and cook for 5 minutes. Immediately strain and add green beans to an ice bath to stop cooking.

5. Prep the other ingredients. Slice mushrooms. Chop shallots. Smash and remove the skins of your garlic. Cut your lemon in half and juice half.

6. Prepare the cashew cream. Drain and rinse the cashews. Add cashews, water, garlic, lemon juice, and salt and pepper to a blender. Blend until smooth and creamy. Set aside.

7. Cook. In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 4 minutes. Add shallot and red pepper flakes, and cook for another 3 minutes. Add apple cider vinegar to deglaze the pan. Cook for 1 minute then remove the pan from heat.

8. Add in the cashew cream and green beans and stir to combine evenly. Pour into prepared baking dish.

9. Roughly chop the remaining cashews and mix with nutritional yeast. Sprinkle mixture over casserole and bake for 15 minutes.

https://blog.cleanprogram.com/vegan-green-bean-casserole/

Butternut Squash Quinoa Patties

Yield: 25 bite-sized patties

1 cup mashed butternut squash (and yam)

2 cups cooked quinoa (1 cup uncooked)

1/4 onion, diced

2 cloves garlic, minced

1 egg

1/4 cup almond flour

1/6 cup coconut flour

2 tbsp nutritional yeast

1/2 tsp cumin

1/2 tsp thyme

1/2 tsp red chili flakes

salt and pepper

1. Preheat oven to 350F. Line a baking tray with parchment paper.

2. In a small pan, sweat the onion and garlic for a few minutes. Remove from heat.

3. In a large bowl, combine all ingredients.

4. Form into patties and place on prepared baking sheet.

5. Bake for 30 minutes, flipping patties halfway through.

6. Serve with cranberry sauce.

https://www.ambitiouskitchen.com/butternut-squash-quinoa-patties-cranberry-orange-sauce/

Spiced Sunflower "Special Sauce"

Yield: 1 cup

1/2 cup sunflower seeds, soaked for at least one hour

2 tbsp nutritional yeast

1 clove garlic, minced

1/2 tsp turmeric

1 tbsp tomato paste

1 tbsp apple cider vinegar

1/2 tsp cumin

1/2 tsp chili powder

1 tsp maple syrup

1/2 cup water

1 tbsp olive oil

1/4 cup fresh lemon juice

salt and pepper, to taste

hot sauce, to taste

1. Combine all ingredients in an upright blender and blend on high for a full minute, or until completely smooth. If the sauce seems too thick, blend it with an extra splash or two of water until it is at the consistency desired. Scrape the sauce into a glass jar, seal it tight, and store in the refrigerator for up to 1 week.

http://thefirstmess.com/2016/01/07/vegan-special-sauce-a-roasted-broccoli-bowl-recipe/

Roasted Red Pepper and Tomato Sauce

Yield: 4 servings

2 red bell peppers

2 tbsp olive oil

2 shallots, finely diced

4 cloves garlic, minced

salt and pepper
1 can diced tomatoes

1 cup almond milk

2 tbsp nutritional yeast

1 tbsp cornstarch (or arrowroot powder)

1/2 tsp red pepper flake

basil, chopped

1. Preheat oven to 500F. Line a baking sheet with parchment paper.
2. Roast red peppers until charred, about 25 to 30 minutes. Cover in foil for 10 minutes to steam, then remove/peel charred skin. Set aside.

3. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté shallots and garlic until golden brown and soft, about 4 to 5 minutes. Season with a generous pinch of salt and pepper and stir. 

4. Transfer sautéed shallot and garlic to blender with roasted peppers, canned tomatoes, almond milk, nutritional yeast, cornstarch, and red pepper flake. Blend until creamy and smooth.

5. Once blended, return sauce to the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering until sauce is thickened to desired consistency.

6. Garnish with chopped basil before serving.


https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/

Vegan Caesar Salad Dressing (with sunflower seeds)

Yield: 1 cup

1/2 cup sunflower seeds, soaked for at least 2 hours

3 tbsp lemon juice

1 tbsp nutritional yeast

1 tbsp tamari

1 tbsp tahini

1 tsp dijon mustard

2 cloves of garlic, chopped

2 tbsp olive oil

1 tsp maple syrup

salt and pepper

1/4 - 1/2 cup water

1. Drain the sunflower seeds and place them in a blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until the mixture is smooth.
2. Slowly add more water by the tablespoon until you have a dressing that will run off the back of a spoon. Place dressing into a sealable container and refrigerate until ready to use.


http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Scrambled Tofu Breakfast Burrito Bowl

Yield: 3-4 servings

Tofu:

1 package firm or extra-firm tofu, crumbled

1 tbsp olive oil

3 cloves garlic, minced

1 tbsp hummus

1/2 tsp chili powder

1/2 tsp cumin

1 tsp nutritional yeast

1/4 tsp sea salt

pinch cayenne pepper
1-3 tbsp water

1/4 cup parsley, finely chopped

Vegetables:

5 baby potatoes, chopped into bite-size pieces

1 red bell pepper, diced

1 tbsp olive oil

1/2 tsp ground cumin

1/2 tsp chili powder
salt and pepper

2 cups kale, chopped

Rest:

corn tortillas

1 ripe avocado, chopped or mashed

cilantro, chopped

red or green salsa
hot sauce

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top, such as a cast-iron skillet, to press out excess moisture.

3. Add potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15 to 25 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

4. In the meantime, heat a large skillet over medium heat. Once hot, add oil and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
5. Add garlic in the last minute of cooking to avoid burning.

6. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Add water one tablespoon at a time until a pourable sauce is formed. Add parsley and stir.
7. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned, about 2 to 3 minutes. Set aside.

8. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (they can be wrapped in foil to keep warm). Continue until all toppings are used up - about 3-4 large burritos.
9. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating.

https://minimalistbaker.com/scrambled-tofu-breakfast-burrito-30-minutes/

Mexican Quinoa Salad Cups

Yield: 4 servings

1 cup quinoa (or rice)

2 cups water (or vegetable stock)
1 tbsp olive oil
1 lb ground turkey

1 can black beans, drained and rinsed

1 cup whole kernel corn

1/2 cup salsa, plus more for serving

1 tbsp nutritional yeast 

1 tbsp cumin powder

2 tsp chili powder

2 tsp garlic powder
salt and pepper
zest and juice of 1 lime
1/4 cup cilantro, chopped
lettuce for cups, separated

1. In a medium pot, add quinoa and water and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, until all liquid is absorbed and quinoa is fluffy. Remove from heat.
2. Meanwhile, in a pan, heat olive oil over medium-high heat. Once hot, add turkey and saute until cooked through. Remove from heat.

3. Add cooked quinoa and turkey to a large mixing bowl and add remaining ingredients. Stir to combine.
4. Serve in individual lettuce cups with more salsa and avocado cilantro dressing. Can also be used as a stuffing for peppers.
5. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.


https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

Cannelloni and Green Bean Salad

Yield: 4 servings

4 handfuls green beans

1 can white cannelloni beans, drained and rinsed

1 tbsp balsamic vinegar

1/4 cup olive oil

1 tbsp tamari

1 tsp smoked paprika

1 tbsp nutritional yeast

3 tbsp lemon juice

3 tbsp green onion, finely chopped

3 tbsp cilantro, finely chopped

salt and pepper

1 tsp lemon zest

1/4 cup toasted almond slivers

1. In a medium sized pot, bring at least 6 cups of water to a boil with 1 teaspoon of salt. Add green beans and cook for for about 3 minutes, or until just tender. Immediately plunge into ice cold water to stop cooking.
2. In a small bowl, mix balsamic vinegar, olive oil, tamari, paprika, nutritional yeast, lemon juice, green onion, cilantro, and salt and pepper.
3. Plate cannelloni beans and top with green beans. Pour dressing over and toss gently.
4. Garnish with lemon zest and toasted almonds.

http://mikaelareuben.com/recipes/green-bean-salad-w-herbs/

Cashew Cheese Sauce

Yield: 1 cup

1 cup cashews

juice of 1 lemon

1 tbsp nutritional yeast
1/4 cup water

salt and pepper

1. Combine all ingredients in a blender and process on high until totally smooth.


https://deliciouslyella.com/salad/

Vegan Alfredo Sauce

Yield:

3 tbsp olive oil

4 large cloves garlic, minced

1/4 cup arrowroot powder

1 3/4 - 2 cups unsweetened plain almond milk

1/2 tsp salt
1/2 tsp pepper

4-6 tbsp nutritional yeast

1/2 tsp garlic powder

1/4 cup vegan parmesan cheese

3/4 tsp red pepper flake

1. In a large skillet over medium heat, heat olive oil.
2. Add garlic, stirring quickly to ensure it doesn’t burn.

3. Reduce heat to medium-low and add arrowroot powder. Whisk to combine. Cook for about a minute.
4. Add a 1/4 cup of almond milk at a time until about 2 cups have been added, whisking after each addition to prevent clumps. Cook for 2 minutes.

5. Transfer to a blender and add salt, pepper, nutritional yeast, garlic powder, vegan parmesan cheese, and red pepper flake, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed - it should taste pretty cheesy and salty.

6. Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.

7. Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.


http://minimalistbaker.com/30-minute-vegan-alfredo-vegan-gf/

Quinoa Taco "Meat"

Yield: 2-4 servings

1 cup tri-color, white, or red quinoa
2 cups water
1/2 cup salsa (slightly chunky is best)
1 tbsp nutritional yeast
2 tsp ground cumin
2 tsp ground chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Add quinoa and water to a medium pot. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let cool for 15 minutes.
3. In a large bowl, combine remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine.
4. Spread mixture onto prepared baking sheet. Bake for 25 to 35 minutes, stirring every 10 minutes. The quinoa is done when it is fragrant and golden brown. Be careful not to burn.
5. Store leftovers in the refrigerator up to 4 to 5 days. Reheat in the microwave, in a 350F oven, or in a skillet on the stovetop.


http://minimalistbaker.com/quinoa-taco-meat/

Kale Pesto (Vegan)

Yield: 1 1/2 cups

1/2 cup walnuts, soaked

3 cloves garlic, minced

1 cup basil leaves

2 cups kale

2 tsp apple cider vinegar

1 tbsp water

1/3 cup nutritional yeast
1/2 cup olive oil

salt and pepper to taste

1. Soak walnuts in water for at least 2 hours. Rinse well before using.
2. Add the garlic, basil, kale, apple cider vinegar, water, and walnuts to a food processor or blender. Pulse into a paste, then add nutritional yeast and olive oil and blend smooth. Add salt and pepper to taste.

http://mikaelareuben.com/recipes/spaghetti-squash-with-kale-pesto/

Spaghetti Squash with Kale Pesto

Yield: 2 servings

Squash

1 spaghetti squash

1 tbsp olive oil
salt and pepper, to taste

Pesto

1/2 cup walnuts, soaked
3 cloves garlic, minced

1 cup basil leaves

2 cups kale

2 tsp apple cider vinegar

1 tbsp water

1/3 cup nutritional yeast
1/2 cup olive oil

salt and pepper to taste

1. Soak walnuts in water for at least 2 hours. Rinse well before using.
2. Preheat oven to 450F. Line a baking sheet with parchment paper.
3. Cut squash in half, scrape out seeds. Rub the flesh with oil and sprinkle with salt and pepper. Place face down on baking sheet and bake for 30-40 minutes, or until a fork punctures the flesh of the squash easily. Let squash cool until it is not too hot to handle.
4. In the meantime, prepare the pesto by adding the garlic, basil, kale, apple cider vinegar, water, and walnuts to a food processor or blender. Pulse into a paste, then add nutritional yeast and olive oil and blend smooth. Add salt and pepper to taste.

5. Once squash is cooled, use a fork to pull the squash out into a bowl.
6. Spoon pesto over the squash, drizzle with olive oil, and garnish with chopped walnuts.

http://mikaelareuben.com/recipes/spaghetti-squash-with-kale-pesto/

Kale, Beet, and Carrot Salad

Yield: 2 servings

Salad

1 bunch of black kale
1/2 tsp salt
1 tbsp olive oil

1 beet
1 carrot

1/4 cup almonds, chopped

Dressing

1/4 cup olive oil 

2 tbsp apple cider vinegar
2 tbsp tamari

2 tbsp nutritional yeast

1 clove garlic, finely minced

1. Cut the main vein out of the kale, wash well, and chop into small pieces. 

2. Add salt and olive oil to kale and massage through with your hands for five minutes. 

3. Peel beet and carrot and grate both.

4. Add grated vegetables to kale and top with almonds.
5. To prepare the dressing, mix all ingredients in a jar and shake well. 

6. Toss dressing with salad before serving.
(Optional - can serve with chicken breast or steak)

http://mikaelareuben.com/recipes/kale-arugula-pine-nut-salad/

Lemon Tahini Dressing

Yield: 1 cup

1/4 cup tahini
1/2 cup lemon juice (about 3 large lemons)
1 tbsp apple cider vinegar
1 small clove garlic, finely minced
2 tbsp nutritional yeast
1/3 cup olive oil
salt and pepper, to taste

1. In a small food processor or blender, add all ingredients and process until smooth.
2. Dressing will keep in an airtight container in the fridge for a week. It will thicken as it sits. Stir well before use. Can also be frozen for up to 1 month.


Oh She Glows Every Day

Vegan Parmesan Cheese

Yield: 1 cup

3/4 cup cashews (or pumpkin seeds)
3 tbsp nutritional yeast
1 tsp salt
1/4 tsp garlic powder

1. Add all ingredients to a food processor and pulse until a fine meal is achieved.
2. Store in the fridge. Lasts for several weeks.


http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Vegan Ricotta

Yield: 3 cups (enough for a large lasagna)

2 cups macadamia nuts (or almonds, or 16-ounce block extra firm tofu)*

2 tbsp nutritional yeast

1/2 cup fresh basil, finely chopped

2 tsp dried oregano

1 lemon, juiced
1 tbsp olive oil

1 tsp sea salt
1/2 tsp black pepper

1/2 cup water, plus more as needed (reduce if using tofu as it requires less)

1. Add macadamia nuts to a food processor or blender. Pulse until a fine meal is reached, scraping down sides as needed. 

2. Add all remaining ingredients and mix until well combined.

*If using almonds, soak overnight in cold water (or in hot water for 1 hour). Drain thoroughly before using.
*If using tofu, make sure it is firm. Drain and press dry for 10 minutes before using. Might require additional nutritional yeast, basil, and salt.


http://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/