Green Bean Casserole

 

Ingredients
1 pint mushrooms, finely chipped
1 cup cashew milk
1 teaspoon soy sauce
2 cans cut green beans
1 1/3 cups french fried onions

Instructions
Heat oven to 350°F. 
In a saucepan over medium high heat, cook chopped mushrooms til they have released their liquid, and jt has cooked away. Add cashew milk, reduce heat, and stir til thickened. Stir in the soy sauce, beans and 2/3 cup onions and add to a 1 1/2-quart casserole.  Season the mixture with salt and pepper.
Bake for 25 minutes or until hot.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions.
Bake for another 5 minutes or until the onions are golden brown.
Enjoy!

Succotash

 

Ingredients
1 package (10 ounces) frozen lima beans
2 tablespoons Churn Style Butter
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 cup chopped winter squash
1 package (10 ounces) frozen corn, thawed
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon black pepper
salt to taste

Instructions
Cook lima beans as directed on package until tender. Drain and set aside.
Melt butter in large nonstick skillet on medium heat. Add onion and squash, cook for 5 minutes. Add bell pepper; cook and stir for 3 minutes,  or until tender.
Stir in lima beans, corn, paprika, garlic powder thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through. Taste for seasoning and add salt if necessary.
Enjoy!

Pumpkin Bisque

 

Ingredients
1/3 cup chopped shallots
1/4 cup chopped onion
1 teaspoon minced fresh gingerroot
1 tablespoon canola oil
2 tablespoons all-purpose flour
1-1/2 cups not-chicken broth
1/3 cup apple cider or juice
3/4 cup plus 2 tablespoons canned pumpkin
2 tablespoons plus 1-1/2 teaspoons maple syrup
1/8 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
Dash ground cloves
1 cup cooked white rice
toasted pumpkin seed oil for garnish

Instructions
In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.
In a blender, process soup  and rice in batches until smooth. Return all to the pan and heat through (do not boil).
Enjoy!

Cream Corn

 

Ingredients
4 cobs of fresh corn
2 tablespoons Churn Style Butter
1/2 teaspoon sweetener (optional)
salt and pepper to taste

Instructions
Slice corn kernels off each cob into saucepan.
Using the back of your knife, scrape along each cob, extracting as much corn milk as possible into the saucepan.
Over medium heat, cook the mixture until the corn milk thickens. Add sweetener if using, and season to taste with salt and pepper. Add butter, and stir til melted.
Enjoy!

Impletata

 

Ingredients
1 eggplant, halved length-wise
2 cloves garlic, chopped
salt and pepper to taste
2 tablespoons chopped fresh parsley
½ cup olive oil
½ cup white wine
1 pound spicy vegan sausage
2 cups seasoned bread crumbs
½ cup grated vegan Parmesan cheese

Instructions
Preheat oven to 350°F.
Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender. 
Enjoy!

Pumpkin Soup in a Pumpkin Bowl

 

Ingredients
6 cups Not-Chick'n broth
2 -3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1⁄2t easpoons kosher salt, or to taste
1⁄2 teaspoon dried thyme leaves
5 peppercorns
1 medium sugar pumpkin
1⁄2 cup heavy vegan cream, warmed
1 teaspoon chopped fresh flat-leaf parsley

Instructions
In a covered saucepan, heat the broth, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
Simmer pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Preheat oven to 350° F.
Cut the top off the sugar pumpkin and remove the seeds.
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
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 10 minutes.
Stir warm cream into soup.
Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.
Serve hot, scooping out chunks from the sugar pumpkin to eat with the soup.
Enjoy!

Stuffed Roasted Acorn Squash

 

Ingredients
1 acorn squash
2 cups cooked rice
1/2 cup chopped onions
1/2 cup chopped mushrooms
2 tablespoons Churn Style Butter
1/2 teaspoon sage
salt and black pepper to taste

Instructions
Preheat oven to 350° F.
Cut squash in half. Remove seeds and strings from the center with a metal spoon.
Place squash halves cut side down on a baking sheet covered with parchment paper. Place in the oven and bake from 30 to 35 minutes. You want the flesh to be tender, but you don't want the squash to collapse.
While the squash roasts, place a skillet over medium high heat. Add mushrooms and cook for five minutes.
Add onions and cook til translucent.
Add butter, black pepper, and sage. Cook for two minutes.
Add rice, mix well, and cook til heated through. Add salt to taste.
When the squash is cooked, remove from the oven, fill each half with half of the rice mixture, and serve.
Enjoy!

Green Beans Amandine

 

Ingredients
1 ½ pounds fresh green beans, trimmed
water
1 tablespoon Churn Style Butter
1 ½ tablespoons extra virgin olive oil
½ cup raw slivered almonds
salt to tast

Instructions
Place green beans in a saucepan. Cover with water and bring to a boil. Cook until beans are al dente, about 5 minutes. Drain and set aside.
Melt butter in a large skillet over low heat. Add olive oil and mix thoroughly. Add almond slivers, mix until coated, and spread out evenly in the bottom of the skillet. Stir continuously, until almonds just begin to turn golden brown. Remove almonds to a small bowl and continue stirring for 1 minute until cool enough to taste. Add salt.
Pour almonds over green beans and toss to ensure even coating. Serve warm.
Enjoy!

Onions Stewed in White Wine and Butter

 

Ingredients
2 onions, sliced
8 oz Churn Style Butter
3 tablespoons olive oil
1/4 cup vegetable broth
2 tablespoons white wine
salt and black pepper to taste

Instructions
In a medium sauce pan put the olive oil, butter, white wine, black pepper, and salt.
Once the butter starts to melt, add onions. Bring to a simmer and add broth.
Allow to cook uncovered til onions are very soft and liquid is reduced, about 30 minutes.
Enjoy!

Raw Vegetable Stir No-Fry

 

Ingredients
For the lime & tamari marinade:
½ cup extra virgin olive oil
2 teaspons sesame oil
Juice of 1 lime
4 tablespoons tamari
2 tablespoons finely chopped fresh ginger
¼ cup roughly chopped peanuts

For the vegetables:
2 cups broccoli florets
1 red bell pepper, seeded and finely sliced
1 cup julienned carrots
1 cup bean sprouts
½ cup shredded bok choy
½ cup shredded savoy cabbage
½ red onion, finely sliced
1 garlic clove crushed

For the coconut-cauliflower rice:
4 cups cauliflower florets
½ cup shredded coconut
½ teaspoon Himalayan pink salt

For garnish:
4 tablespoons black or white sesame seeds
3 tablespoons cilantro leaves

Instructions
For the marinade, place all ingredients in a high-speed blender until well combined. Pour into a large mixing bowl. 
For the vegetables, add all vegetables into the same bowl. Toss and allow to marinate while making cauliflower rice.
For the coconut-cauliflower rice, pulse all ingredients in a food processor until cauliflower resembles texture of rice, being careful not to over-process.
To serve, divide coconut-cauliflower rice among four bowls and top with vegetable mix. Sprinkle with sesame seeds, and garnish with cilantro.
Enjoy!

Corn Chowder

 

Ingredients
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 ribs celery, chopped
1 Yukon gold potato, chopped
4 ears fresh sweet corn, husked
1 red pepper, diced
1/4 cup ground freeze dried corn kernels (optional)
½ teaspoon celery seed, crushed
½ teaspoon smoked paprika
1 tablespoon sherry vinegar, or white wine vinegar
2 cups vegetable broth
1 (14-ounce) can light coconut milk 
Sea salt and freshly ground black pepper to taste
Reserve some fresh corn kernels and diced red pepper for garnish 

Instructions
Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
Cook until soft, then add the garlic, celery, and potatoes.
Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery seed, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, ground freeze dried corn,  vegetable broth, and coconut milk.
Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
Taste and adjust seasonings and serve with extra fresh corn kernels and chopped red peppers.
Enjoy!

Stewed Okra and Tomatoes

 

Ingredients
4 slices vegan bacon
1 tablespoon Churn Style Butter
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

Instructions
In a heavy bottomed saute pan over medium-high heat, add the butter and bacon. Cook the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.
Enjoy!

Seared Corn on the Cob

 

Ingredients
4 ears fresh corn, unshucked
Churn Style Butter
salt to taste

Instructions
Preheat oven to 350°F.
Wrap each ear of corn in aluminum foil, without removing husks.
Bake corn at 350°F for twenty minutes.
When corn is done, remove from the oven, unwrap foil, and allow to sit til cool enough to handle.
When corn is cool, peel back the husks, but do not remove them. Clean off the silks.
Remove one husk from each ear of corn. Grasp remaining husks in a bundle, and use the removed husk to tie the pulled back husk bundle. Trim off messy ends.
Grill or sear corn on all sides on a hot grill or dry pan.
Serve with butter and salt.
Enjoy!

Elote

 

Ingredients
1/2 cup (110g) finely crumbled vegan Cotija or feta cheese, plus more for serving
1/4 cup Vegenaise
1/4 cup vegan sour cream or vegan Mexican crema
1/4 cup finely chopped cilantro leaves and tender stems
1/2 teaspoon ancho or guajillo chile powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
4 ears shucked corn 
1 lime, cut into wedges

Instructions
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
While coals heat, combine cheese, mayonnaise, sour cream or crema, cilantro, chile powder, and garlic in a large bowl. Stir until homogeneous and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
Enjoy!

Creamy Garlic Zucchinicine

 

Ingredients
3 zucchini
1 clove garlic
juice of 1 lime
1/2 cup cashews, unroasted
1/2 cup water
salt and pepper to taste

Instructions
Soak cashews in water overnight.
Mince garlic and add lime juice. Allow to sit for 30 minutes.
Shred zucchini into ribbons using a spiralizer or a vegetable peeler.
Add soaked, drained cashews, water, and garlic lime juice mixture to blender. Blend til smooth and creamy. Add salt and pepper to taste.
Toss creamy garlic sauce with zucchini ribbons til well mixed.
Enjoy!

Cauliflower Pizza Crust

 

Ingredients
2 cups roasted riced cauliflower
liquid from 1 can white beans, 1/2 cup
2 tablespoons rice flour
2 tablespoons corn starch
1/2 teaspoon xanthan gum
2 teaspoons mixed Italian herbs (optional)
1 sheet rice paper
salt and pepper to taste

Instructions
Preheat oven to 300°F.
Cut a head of cauliflower into chunks. Place them in a food processor and process them into the size of rice grains.
Spread them on a cookie sheet lined with parchment paper and roast them til golden and fairly dry, about 1 hour. Check after 45 minutes.
Mix the roasted cauliflower with the remaining ingredients. It should form a sticky paste.
Preheat oven to 350°F.
Line a pizza pan with parchment paper. Press the dough onto the lined pan into a circle. Spread and flatten the dough til it is a little larger than the rice paper.
Wash and dry your hands, and press the rice paper onto the dough. Make sure it is very even under the rice paper. Trim around the edge of the rice paper and remove excess dough.
Bake at 359°F for 30 minutes.
After 30 minutes, remove crust and carefully flip it.
Bake for another 10 minutes at 359°F.
Remove from the oven and top the rice paper side with your favorite sauce and toppings, and broil on high til cheese is melted, about 5 to 7 minutes.
Optional: seal the surface of the crust with melted garlic butter to keep the sauce from making the crust soggy.
Also optional: sprinkle the parchment paper lightly with semolina or corn meal to give the bottom of the crust extra crunch.
Enjoy!

Stuffed Pattypan Squash

 

Ingredients
6 pattypan squash, stem and blossom removed
6 slices plant bacon
½ cup diced onion
1 ½ cups soft bread crumbs
¼ cup freshly grated vegan Parmesan cheese
salt and pepper to taste

Instructions
Preheat oven to 350 degrees F (175 degrees C).
Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon and set aside. Saute onion next. Chop the reserved squash pieces, and saute them with the onion for one minute.
Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes in the preheated oven, or until squash are heated through.
Enjoy!

Kale Bruschetta

 

Ingredients
4 c chopped kale
1 clove garlic, smashed
3 tbsp capers, drained and rinsed
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp mushroom seasoning
1/4 c extra-virgin olive oil

Instructions
Steam the kale til tender. In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the capers, vinegar, Dijon mustard, and mushroom seasoning and pulse one or two times more. Add the olive oil and run the processor for five seconds. Set aside to let the flavors marry. Toast slices of baguette in olive oil and top with kale mixture.
Enjoy!

Stuffed Peppers

Ingredients

1 cup leftover Wild Rice Dressing

1 sweet bell pepper, any color

A spritz of oil (optional)

Instructions

Preheat oven to 350° F.

Slice the bell pepper in half lengthwise, or cut off the top. Clean ribs and seeds.

Spoon dressing into pepper, mounding it up. Place in a baking dish.

Spray with a little oil, if using, and bake at 350° F for twenty to thirty minutes, til pepper is tender.

Enjoy!

Creamy Vegetable Soup

Ingredients

1 cup leftover Vichyssoise

3/4 cup frozen mixed vegetables

1/2 cup shredded vegan cheese

1 tbsp vegan bacon bits

Instructions

Add all ingredients to a saucepan. Bring to a boil, reduce heat, and cook til cheese is melted. 

Enjoy!