Turkey Tetrazzini

 

Ingredients
4 tablespoons Churn Style Butter
4 cloves garlic, minced 
1 pound white mushrooms, quartered 
1 cup dry white wine 
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, plus more
1/4 cup flour 
4 cups Un urkey broth, plus more if needed
One 8-ounce package vegan cream cheese 
3 cups leftover Thanksgiving vegan turkey, shredded or diced 
1 1/2 cups frozen green peas 
1 cup grated vegan Monterey Jack cheese 
1 cup finely chopped black olives 
1/2 cup grated vegan Parmesan
4 slices vegan bacon, fried and chopped 
12 ounces thin spaghetti, broken in half and cooked 
1 cup panko

Instructions
Preheat the oven to 350° F.
Melt the butter in a large pot over medium heat and add the garlic.
Add the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
Sprinkle the flour all over, then stir to combine.
Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
Add the cream cheese and stir until it mixes in.
Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
Stir until everything is well combined, then add salt and pepper to taste.
Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
Pour the mixture into a large casserole dish and even out the surface.
Sprinkle on the panko  and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
Enjoy!

Pumpkin Stroganoff

 

Ingredients
8 ounces flat noodles
1 cup Not-Chick'n broth
3⁄4  cup pumpkin puree
1 pint sliced mushrooms
1⁄2 cup onion , chopped
1 tablespoon mushroom powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon black pepper
1⁄2 teaspoons kosher salt, or to taste
1⁄2 cup vegan sour cream
1 teaspoon chopped fresh flat-leaf parsley

Instructions
In a saucepan, sauté the mushrooms and onions til the liquid evaporates and they caramelize. Add the broth, pumpkin, garlic, salt, mushroom powder, and pepper and heat to boiling; reduce heat and simmer, uncovered, 20 minutes.
Simmer pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. Bring another pot of water to a boil and cook noodles according to package instructions.
Stir sour cream into sauce. Add noodles and toss til well coated. Garnish with parsley and serve.
Enjoy!

Fettuccine Alfredo

 

Ingredients
8 ounces fettuccine pasta
3/4 cup grated vegan Parmesan cheese
1/2 cup heavy vegan whipping cream
1 tablespoon Churn Style Butter
salt and cracked black pepper to taste
grated vegan Parmesan for garnish.

Instructions
Bring water to a boil in a large saucepan. When boiling, add fettuccine and cook according to package instructions.
While fettuccine cooks, heat a skillet over medium heat. Add butter, pepper, cheese, and cream. Cook, stirring, til cheese melts and sauce becomes creamy. Add salt to taste, and remove from heat.
When fettuccine is done, transfer it to the sauce and toss til coated. Adjust the texture of the sauce with a little of the fettuccine cooking water if desired.
Serve sprinkled with cracked black pepper and grated Parmesan.
Enjoy!

Pumpkin Alfredo Pasta

 

Ingredients
8 ounces pasta
3 cups Not-Chick'n broth
1 to 1-1/2 cups pared pumpkin, cut into 1/2-inch cubes
1/2 cup thinly sliced onion
3 cloves garlic
1 tablespoon Churn Style Butter
1/4 cup vegan parmesan cheese
3⁄4 teaspoon kosher salt, or to taste
1⁄4 teaspoon dried thyme leaves
freshly cracked black pepper, to taste
1⁄2 cup heavy vegan cream, warmed

Instructions
In a covered saucepan, heat the broth, cubed pumpkin, onion, one clove of the garlic, mincec, salt, thyme, and pepper to boiling; reduce heat and simmer, uncovered, 20 minutes.
Simmer pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
Repeat with remaining pumpkin mixture.
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 30 minutes.
Stir cheese into sauce and stir til melted. Remove from heat. Add warm cream  and mix well.
Prepare pasta according to package directions.
Adjust sauce for thickness using a little of the pasta water if needed, and for seasoning.
When the pasta is done, remove it from the pan. Add butter to the warm pan, add last two cloves of the garlic, minced, into the melted butter and cook til fragrant, about 1 minute.
Add pasta and sauce to garlic and toss well to coat.
Serve with extra cheese and cracked black pepper sprinkled on top.
Enjoy!

Pumpkin Macaroni and Cheese

 

Ingredients
2 1/2 cups macaroni noodles, uncooked
1 15oz can pureed pumpkin , about 2 cups
1 cup dairy free milk 
1/3 cup nutritional yeast
1/4 cup Churn Style Butter
1 tbsp mustard
1 tsp salt
1/2 tsp cracked black pepper
1/4 tsp paprika
a pinch of ground nutmeg
2 cups vegan shredded cheddar cheese

Instructions
Bring a large salted pot of water to a boil.
Cook macaroni noodles according to the package. Drain noodles once done and set aside.
While noodles cook, add pureed squash, dairy free milk, nutritional yeast, butter, mustard, salt, pepper, paprika and vegan cheese to a high powdered blender.
Blend this until very well combined about 3-5 minutes. Set aside.
Once noodles are cooked and drained, return to pan, pour the sauce over the noodles and add in the vegan cheddar cheese over medium low heat.
Stir together often until all the vegan cheese shreds have melted and heated through.
Remove from heat. Adjust salt and pepper to taste and serve.
Enjoy!

Chili Cheese Hamburger Helper

 

Ingredients
8 oz cooked elbow macaroni
3/4 cup boiling water
1/2 cup vegan cheese
1/4 cup plant based beef crumbles
2 tablespoons toasted dried onion flakes
2 teaspoons ground paprika
1/4 teaspoon ground chipotle
salt and pepper to taste

Instructions
Add plant based crumbles to a pan over medium high heat and brown.
When browned, add spices, onions, macaroni, and water. Bring mixture to a boil while stirring to combine. Boil until liquid is reduced by half.
Add cheese, reduce heat, and stir til cheese melts into the cooking liquid. Cook on low til the cheese and liquid emulsified into a creamy sauce. Taste and adjust for seasoning.
Enjoy!

Teriyaki Noodles

 

Ingredients
3 tablespoons hemp oil
2 tablespoons red wine vinegar
2 teaspoons tamari
2 tablespoons miso
2 tablespoons raw agave nectar
1 tablespoon fresh ginger, grated
1/4 cup hemp seeds, divided
5 zucchinis
2 red bell peppers, seeded and minced

Instructions
In a small bowl, whisk together the hemp oil, vinegar, tamari, miso, agave nectar, and ginger until well-blended. Stir in 2 tablespoons hemp seeds.
Using a Japanese spiralizer or vegetable peeler, make fettuccini-style noodles out of the zucchini. In a large bowl, add noodles and red pepper, pour on dressing, and toss gently. Sprinkle on remaining 2 tablespoons hemp seeds and serve.
Enjoy!

Capellini con Burro Pomodoro

Ingredients
8 oz good Italian capellini
1 pound fresh ripe summer tomatoes
1/2 pound Churn Style Butter
salt to taste

Instructions
Blanch tomatoes in boiling water for one to two minutes. Remove tomatoes from boiling water, plunge them into ice cold water, and when cool enough to handle, remove peels.
Remove the  tough tops of the cores, cut in half, a d remove seeds.
Melt butter over medium heat in a saucepan. Add tomatoes and cook over medium heat, crushing tomatoes with the back of a wooden spoon til they break down. Continue to cook, smashing tomatoes as necessary, for up to 30 minutes, til the tomato juices have emulsified with the butter into a smooth, velvety sauce. Season with salt as needed.
Not long before the sauce is done, bring water to a boil in a pot over high heat, and add capellini. Cook according to package directions.
When pasta is done, strain out the cooking water and add the pasta to the sauce, stirring well to coat.
Enjoy!

Mexican Inspired Fiesta Pasta Salad

 

Ingredients
2 cups leftover Mexican Inspired Fiesta Pasta
1/2 cup sliced celery
1/2 cup corn kernels
1/2 cup grape tomatoes, halved
1/2 cup Vegenaise
1/4 cup cilantro leaves

Instructions
Mix all ingredients well. Store in a covered container in the refrigerator.
Best flavor when made the day before serving.
Enjoy!

Classic Macaroni Salad

 

Ingredients
8 ounces macaroni
1/2 cup Vegenaise
2 tablespoons whole grain mustard
1 teaspoon white wine vinegar
3 stalks celery, sliced
2 dill pickles, chopped
2 tablespoons chopped bottled pimientos, drained
1/2 teaspoon seasoned salt
black pepper to taste

Instructions
Cook pasta according to package instructions. Make sure you cook it til tender. Al dente pasta will absorb too much moisture from the dressing, resulting in a dry, unpleasant salad.
Drain pasta and rinse in cold water to stop the cooking. Drain again.
In a large mixing bowl, add cooled, drained pasta, and all of the remaining ingredients and mix well.
Best flavor is achieved by serving the salad the next day. Check for seasoning and creaminess, and add more Vegenaise if the salad has dried out.
Enjoy!

Mexican Inspired Fiesta Pasta

 

Ingredients
12 oz cooked pasta
8 oz vegan Mexican cheese shreds
1/2 cup water
1/2 teaspoon sodium citrate (substitute 1/4 cup any plant milk for water and citrate)
1 6 oz can diced mild green chiles
1 cup cooked baby lima beans
1/2 cup sliced black olives
1 cup halved grape tomatoes
2 tablespoons salsa
2 tablespoons sliced green onion
2 cloves garlic
1/2 teaspoon Mexican oregano (plain is fine if you can't find Mexican)
salt and pepper to taste
red pepper flakes to garnish (optional)

Instructions
Mince the garlic and cook it for about thirty seconds over medium heat in a non stick skillet.
Add pasta, water, cheese, sodium citrate, mild green chiles and their juice, black olives, and oregano. Bring to a boil, stirring.
Reduce heat and simmer til cheese gets silky. Add salsa and tomatoes, and stir til mixed through. Taste and adjust for seasoning.
Add green onions, stir, and serve, sprinkled with red pepper flakes if desired.
Enjoy!

Chicken Ranch Pasta with Colby Jack Cheese

 

Ingredients
1 package (16 ounces) uncooked penne pasta
1 cup  vegan buttermilk
1/4 cup Churn Style Butter, cubed
1 tablespoon chopped chives
1 tablespoon dried dill
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
2 cups shredded vegan Colby-Monterey Jack cheese
1 cup Cashew Sour Cream
2 cups shredded plant chicken
1/2 cup crushed saltines (about 15 crackers)

Instructions
Cook pasta according to package directions; drain. In a Dutch oven, combine the next nine ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended.
Add the chicken, cracker crumbs and pasta; cook and stir until heated through.
Enjoy!

Sand Spaghetti

 

Ingredients
8 ounces spaghetti
1/2 cup toasted bread crumbs
2 tablespoons Churn Style Butter
2 tablespoons Macadamia Nut Parmesan
2 cloves garlic, crushed
salt and black pepper to taste
dried parsley for garnishing

Instructions
Cook pasta according to package directions in a large pot of boiling water.
About 5 minutes before the pasta is done, melt butter in a sauté pan over medium heat. Add garlic and cook for a few seconds til fragrant. Add bread crumbs and parmesan and mix well.
When pasta is done, drain well and add to sauté pan. Toss with breadcrumb mixture, adjust for seasoning, sprinkle with dried parsley, and serve.
Enjoy!

Fettucine Alfredo

 

Ingredients
8 ounces fettucine pasta
2 tablespoons Churn Style Butter
1/2 cup Aged Parmesan, finely shredded
1/2 cup Cashew Cream
salt and freshly cracked black pepper to taste

Instruction
Bring a large pot of water to a boil on high heat.
Add fettucine to the water and cook according to package directions.
Meanwhile, melt the butter in a saucepan over low heat. Add the cheese and a little pepper.
Two minutes before the fettucine is finished cooking, add 1/4 cup of the pasta water to the butter and cheese mixture and stir well. Add the fettucine and continue to cook over low heat til the pasta is done to your liking, adding a little more pasta water if needed.
Add the cashew cream 2 tablespoons at a time, stirring well. Reserve the last 2 tablespoons of cream.
When your cashew cream has formed a sauce with the butter and cheese, turn off the heat, and add the last 2 tablespoons of cream. Taste for seasoning, and plate immediately.
Sprinkle with more freshly cracked black pepper.
Enjoy!

Noodles Romanov

Ingredients
1/2 cup Cashew Sour Cream
1/2 cup Cheddar Cheese Sauce
1/4 cup Cashew Milk
1/2 cup Cottage Cheese
1/4 cup Aged Parmesan, grated
2 tablespoons flour
1/ 4 cup almond oil
1 teaspoon onion powder
2 teaspoons paprika
1 drop of red food coloring (optional)
8 ounces broken linguine noodles

Instructions
Preheat oven to 375°F.
Make Cheddar Cheese Sauce.
Add cheese sauce to a large mixing bowl and add Sour Cream, Cottage Cheese, onion powder, paprika, oil, and onion flakes. Add food coloring if using.
Make a slurry of the flour and Cashew Milk. Mix well and stir into the sauce.
Bring a pot of water to a boil. Break linguine into pieces about an inch long and add to the boiling water. Cook according to package directions.
Drain cooked linguine and add to sauce. Season to taste with salt and pepper. Place mixture in a baking dish, cover dish with aluminum foil,  and bake at 375°F for 30 to 35 minutes. Remove foil, sprinkle with Parmesan, and bake for another 10 minutes. Let casserole rest for 10 to 15 minutes before serving.
Enjoy!

Cheese Lasagna

 

Ingredients
1 pkg Barilla No Boil lasagna noodles
1 jar marinara sauce
1 cup homemade Almond Ricotta cheese
16 ounces vegan mozzarella shreds
1 teaspoon mixed Italian herbs
3 cloves garlic, minced
freshly ground black pepper

Instructions
Preheat oven to 375°F.
Place a thin layer of marinara sauce in the bottom of a 13" x9" baking dish.
Layer dry lasagna noodles over the sauce, overlapping noodles if necessary to completely cover the sauce.
Spread half of the ricotta over the noodles. Sprinkle with some of the minced garlic, herbs, and black pepper.
Place another overlapping layer of dry noodles on ricotta. Gently press the noodles into the ricotta.
Spread more sauce on the noodles. Sprinkle with half of the mozzarella.
Place another overlapping layer of dry noodles. Spread with the rest of the ricotta. Sprinkle with herbs, garlic, and black pepper.
Layer remaining dry noodles over ricotta, gently pressing them into the cheese.
Spread remaining marinara sauce over noodles.
Sprinkle remaining mozzarella on top of sauce.
Cover loosely wjth aluminum foil and bake lasagna at 375° F for one hour.
Remove foil and broil lasagna on high til the cheese on top browns.
Remove from the oven and allow to stand 15 to 20 minutes before serving.
Enjoy!

Baked Macaroni and Cheese wuth Ritz Cracker Topping

 

Ingredients
3 cups rejuvelac
2 cups unroasted cashews
1 cup nondairy yogurt
1/2 cup plant butter
1/2 cup rejuvelac
1/3 cup nutritional yeast
1/3 cup toasted pine nuts 
2 tbsp mellow white miso paste
1 tsp salt
1 tsp annatto extract
1 tsp agave nectar
1/2 tsp dry mustard powder
a pinch of nutmeg

2 cups organic elbow macaroni
Salt and pepper to taste

1 cup Ritz cracker crumbs
1 tbsp melted vegan butter
 
Instructions
Soak cashews in rejuvelac overnight. Remove soaked cashews from liquid, and reserve 1/2 cup. Combine all the ingredients in a blender, and add the reserved rejuvelac. Blend at high speed to completely blended and very creamy. Adjust the color with the annatto extract  so that it resembles American cheese. 
You can place this in the fridge immediately, or allow it to culture for another day or two, if you want a sharper flavor.
Preheat oven to 350° F.
Bring two quarts of water to a rolling boil in a large saucepan, and add macaroni. Stir and boil for six minutes, or til it is done to your liking.
Drain.
Add 1 to 2  cups of the cheese mixture you made previously, and adjust the seasoning with salt and/or pepper.
Mix the Ritz cracker crumbs with the melted butter. Stir til combined.
Place the macaroni and cheese sauce in a baking dish and sprinkle the crumbled Ritz cracker and butter mixture all over the top. Cover and bake at 350° F for 30 minutes.
Remove cover and broil on high til the cracker topping gets toasted golden brown.
Sprinkle with paprika and parsley flakes.
Enjoy!

Ravioli in Red Pepper Brodo

 

Ingredients
8 oz roasted red bell peppers, chopped roughly
1 tbsp plant butter
2 large cloves of garlic, minced
4 cups water
1 or 2 cubes of Not-Chicken bouillon
1/4 cup vegan parmesan rinds*
1 tsp paprika
a pinch of white pepper
a pinch of nutmeg
salt to taste
vegan ravioli
red pepper flakes for garnish

Instructions
Melt the butter over medium heat in a large saucepan.
Add garlic and cook til fragrant, about 1 to 2 minutes.
Add chopped peppers, cook another 2 minutes, then add water, bouillon cubes, parmesan rinds, and seasoning.
Bring to a boil, cover pot, reduce heat to low, and simmer soup for thirty minutes.
Remove the rinds (leave them in for a creamier soup), and blend the soup with an immersion blender til smooth.
Taste, adjust for seasoning, raise the heat, and add the ravioli.
Cook the ravioli in the broth til done, and serve.
Garnish with red pepper flakes.
Enjoy!

*For the vegan parmesan rinds, you will need a block or wedge of vegan parmesan cheese, like Violife. Allow it to sit out of its packaging at room temperature, and as it begins to crack, break it up into chunks. Once it's dry, after three or four days, store it in a covered container in the refrigerator. You may substitute shredded parmesan or nutritional yeast for a creamier broth.

Creamy Penne with Tuna

Ingredients

2 tbsp extra virgin olive oil
2 shallots
4 cloves garlic
1/2 tsp sweet Spanish paprika
14.5 oz can diced tomatoes
2 cups vegetable broth
2 cups uncooked penne pasta
2  3.5 oz cans plant tuna in olive oil
1/2 cup vegan sour cream
2 tbsp finely chopped parsley
a pinch of sea salt
a dash of black pepper

Instructions

Heat a large sauté pan over  medium heat and add in 2 tbsp extra virgin olive oil.
After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes and the shallots & garlic are lightly sautéed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 14.5 oz can of diced tomatoes and season with sea salt & black pepper, mix together and raise to a high heat
After simmering the tomatoes for about 3 minutes, add in 2 cups vegetable broth, mix together and bring to a boil, then add in 2 cups uncooked penne pasta, mix together and cook for about 9 minutes, then place a lid on the pan and lower to a low-medium heat, after 3 to 4 minutes and the majority of the broth has been absorbed by the pasta, turn off the heat and remove the lid.
Meanwhile, drain 2 cans of  plant tuna into a sieve..
After leaving the pasta to slightly cool off, add the drained tuna, 1/2 cup vegan sour cream at room temperature, 2 tbsp finely chopped parsley and season with black pepper, mix together until well mixed.
Top off with finely chopped parsley and serve at once.
Enjoy

Creole Macaroni and Cheese

Ingredients

1 (8 ounce) package elbow macaroni
1 cup vegan sausage, diced
4 tablespoons plant butter
3/4 cup bread crumbs
1/2 cup grated vegan Parmesan cheese
1 onion, chopped
2 stalks celery, chopped
1/2 red bell pepper, chopped
1 tablespoon all-purpose flour
1 teaspoon Creole seasoning
1/2 teaspoon paprika
1/2 teaspoon prepared mustard
1 1/2 cups plant milk
1 cup shredded vegan Swiss cheese
1 1/2 cups shredded vegan Cheddar cheese
kosher salt to taste
black pepper to taste

Instructions
Cook macaroni in a large pot of boiling water until al dente. Drain.
In a small pan, cook the sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.
In a medium saucepan, melt 1 tablespoon butter. Saute onions, red bell pepper, and celery until translucent. Transfer to a bowl.
In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika, Creole seasoning, and mustard, then stir in milk. Bring to boil over medium heat, then add Swiss and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the sausage. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
Bake for 20 minutes, or until crust turns golden brown.

Enjoy!

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