“Cheesy” Kale Casserole (Great for Thanksgiving!)

Hello all,

Yesterday we discussed why I think it is important to leave turkeys off of our tables (on Thanksgiving and always).  You may be wondering what to make for your holiday meal instead.

This was one of the many recipes that we made during our cooking class last week and it is incredibly delicious.  Plus, it is comforting, warm and perfect for this time of year with its’ main ingredient being pumpkin.

I hope that you will give it a try and let me know what you think.

*This recipe has been modified from Fresh Creations.  For more information, check out @freshcreationssd on Instagram.

“Cheesy” Kale Casserole

(4 servings)

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Ingredients:

  • 2 1/2 lbs Pureed Pumpkin (*we used organic, pureed pumpkin from cans instead of whole pumpkins. The directions below are for the canned option)
  • 1 Yellow Onion (small dice)
  • 3 Garlic Cloves (minced)
  • 1 can Organic Coconut Milk (15 oz can)
  • 2 cups Kale Leaves (removed from stem and leaves cut thin)
  • 1 tbsp Fresh Sage (minced)
  • 1/4 cup Nutritional Yeast
  • 2 tbsp Extra Virgin Olive Oil
  • 1 1/3 tbsp Bread Crumbs (*we used gluten free)
  • 1 Bag of Macaroni (*again we used gluten free)
  • Salt and pepper to taste

Directions:

  1. In an extra large sauce pan or skillet, heat oil over medium heat and cook onions for 5 minutes, stirring occasionally. Add minced garlic and sage and continue cooking until onions are carmelized.
  2. While onions are carmelizing, cook pasta of choice using directions on package. Strain and set aside.
  3. Add pureed pumpkin, coconut milk and nutritional yeast to carmelized onion sage and garlic mixture. Stir/mix together. Cook 4 minutes.
  4. Add shredded kale leaves, stir everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.
  5. Combine pasta with pumpkin and kale mixture.
  6. Scoop into individual ramekins or a 9×9 baking dish. Top with bread crumbs of choice. Bake for 10 minutes or until bread crumbs are golden brown.
  7. Garnish with green onion or chili pepper flakes (you can also add some tempeh bacon).

 

I truly hope that you enjoy this recipe!  Please remember that it is absolutely possible to have an amazing, and satisfying, holiday meal without consuming animal products ❤

 

 

 

Easy to Make Pesto Recipe

Hello everyone,

Happy Wellness Wednesday 🙂

Here is a quick and easy to make pesto recipe that is truly delicious.  I love it on pasta, as a veggie dip or as a spread on sandwiches.

I hope that you enjoy it! Click below for the full video demonstration.

What I Eat in a Day Vegan

Hey everyone,

Have you ever considered going vegan but simply don’t know what you would eat everyday?  Here is a quick video that will show you exactly what I eat in a day as a vegan.

Quick note:  vegans do not just eat salads.  However, I tend to love them so they are included in my daily routine.  There are definitely some other yummy, recipes in this video as well.

I hope that you enjoy it!  Please share with anyone who is thinking about making the transition to being vegan or with anyone who simply loves food 🙂

 

How to Make Vegan Sausage

Hello everyone,

Who knew that as a vegan I would eat more sausage than I did as a meat eater???  Over the last few months, we have found a delicious, vegan sausage product and have now perfected the recipe.  This recipe is great by itself, with some bread, pasta or even with tacos.

Here is a quick video demonstration.  Give it a try!  Your vegan and even meat eating friends will thank you.

 

How to Make Vegan Cheese

Hello everyone,

Are you thinking about jumping on the vegan bandwagon but don’t know how you could possibly live without cheese?!  I have good news for you!  With these two “cheese” recipes, you do not have to give up that comfort food :). However, now you get to enjoy it with less saturated fat, less of an environmental impact and without harming any animals.

For my visual people, here is a quick video that will take you through my favorite vegan cheese recipes, step by step.  The recipes are written out below for those who like to learn that way.  I hope that you enjoy them and that you can use them in your kitchen.

Recipe 1:  Cashew Cream from The No Meat Athlete Cookbook

Ingredients:

  • 1 cup raw cashews, soaked in hot water for 1 hour, then drained
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 to 1 cup water

Directions:

Combine the cashews, lemon juice, and salt in a high-speed blender, using a tamper to assist with blending.  Add water 2 tablespoons at a time as needed to achieve desired consistency, and process until thick and creamy.

**Add seasonings of your choice.  We like to add dill or onion powder to create dressings or dips.

Recipe 2:  All-Purpose Cheese Sauce from the Oh She Glows Every Day Cookbook (modified a bit in the video)

Ingredients:

  • 1/4 cup raw cashews
  • 1 1/4 cups diced peeled potatoes
  • Heaping 1/3 cup diced carrots
  • 2 to 3 tablespoons nutritional yeast, to taste
  • 2 tablespoons refined coconut oil or other neutral-tasting oil, such as grapeseed oil
  • 2 tablespoons plus 1 1/2 teaspoons water
  • 1 1/2 teaspoons fresh lemon juice, or more to taste
  • 1/2 teaspoon plus 1/8 teaspoon fine sea salt, or to taste
  • 1 medium clove garlic
  • 1/2 to 3/4 teaspoon white wine vinegar, to taste
  • Sriracha or other hot sauce (optional)

Directions:

  1. Soak the cashews in a bowl of water overnight or for at least 1 hour. Rinse and drain.
  2. Put the potatoes and carrots in a medium pot and add water to cover.  Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender.  Drain.  (Alternatively, you can steam the veggies).
  3. Transfer the cashews, potatoes, and carrots to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 teaspoon of the salt, garlic, and vinegar and blend until smooth.  If using a Vitamix, use the tamper to help it blend.  If it’s too thick, you can add another splash of water or oil to help it along.  Taste the sauce and add Sriracha and more salt, if desired.  The sauce will keep in an airtight container in the fridge for up to a week.

Check out both of their websites as well:

Oh She Glows  http://ohsheglows.com

No Meat Athlete  http://www.nomeatathlete.com

Greek Chopped Salad (Vegan)

Hello all,

I posted a beautiful picture of this salad a few days ago and people have been asking for the recipe.  So here you go!  It is unbelievably easy to make and is refreshing, especially on a hot day like the one we are experiencing in San Diego 🙂

**I absolutely cannot take credit for this recipe.  It is from The No Meat Athlete Cookbook, that I highly recommend checking out.

Greek Chopped Salad    (makes 2 main course, or 4 appetizer salads)

Ingredients:

  • 2 romaine hearts, washed, dried, and chopped
  • 1 red or yellow bell pepper, roasted or raw, chopped
  • 1 large tomato, diced, or 1 cup halved grape tomatoes
  • 1 cup cooked chickpeas
  • 1/2 cup chopped cucumber
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup chopped red onion
  • 1/2 batch Marinated Tofu Feta (see below)
  • 1/4 cup plus 2 tablespoons Cashew Tzatziki (see below)
  • Whole grain pita wedges or pita chips
  • Lemon wedges

Directions:

  1.  Place the lettuce in a large bowl.  Arrange the bell pepper, tomato, chickpeas, cucumbers, olives, onion and tofu feta on top.
  2. Drizzle with the cashew tzatziki, then arrange the pita around the edges.  Serve with lemon wedges.

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Marinated Tofu Feta:

Ingredients:

  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon garlic powder
  • One 16-ounce package sprouted or extra-firm tofu drained and crumbled
  • 1 tablespoon olive oil (Optional: omit)

Directions:

Combine the lemon juice, oregano, salt, crushed red pepper, and garlic powder in a large glass container with a lid.  Add the tofu and toss to combine.  Add the olive oil and toss again.  Refrigerate for at least 1 hour or up to 3 days before serving.

CONFESSION #1:  I accidentally messed up the spice measurements and cooked the tofu a bit.  It was still really good 🙂

 

Cashew Tzatziki

Ingredients:

  • 1/2 cup chopped English cucumber
  • 1/4 cup Cashew Cream (1 cup raw cashews, soaked in hot water for one hour and drained, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, 1/2 to 1 cup water blended in food processor)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper

Directions:

Combine all the ingredients in a medium bowl.  Serve immediately or refrigerate in an airtight container for up to 2 days.

CONFESSION 2: I accidentally just made the cashew Cream for the salad and it worked perfectly.  Next time, I will make sure to try the “tzatziki” 🙂

 

I know it looks like a lot of work but it was actually really easy.  I hope that you enjoy it and please make sure to check out The No Meat Athlete Cookbook.