During the pandemic, our farmers' market converted to a pre-order drive-through system. It was really fast and efficient, and we're glad that we're still able to support the market and the vendors. We decided to take advantage of the fresh pasta and veggies that were available.
This recipe uses fresh goat cheese ravioli with black pepper rolled into the dough (s/o to Ohio City Pasta!) and pistachio pesto, but you could use any kind of pasta filling or pesto ingredients. We like the pistachio for the bit of nutty sweetness it adds to the dish.
So, full disclosure, this is not a sponsored post for Trader Joe's, we just really thought these items would go great together- and they did! During our second week of coronavirus stay at home order, we are working on continuing to eat healthy foods, but keeping the food exciting! We had these two items from our recent grocery trip and thought they would go together! Add some tofu, and you have a whole meal- enough for about four dinner portions.
Enjoy, stay safe and stay healthy.
So. No other way to say it. Coronavirus is impacting our daily lives. Due to closures set in place by our governor, J and I find ourselves working from home, J as much as possible. We are thinking about ways to keep ourselves busy, but sane, and still continue to eat good food.
Number 1: Continue to support your local restaurants. For we Columbus folk, as of March 19, we were able to support our friends at Seventh Son Brewing, Woodhouse Vegan, and Luxe & Lemons.
Number 2: Cooking at home. We obviously love cooking at home, but now is the time to get the whole family involved in the process (healthy members, of course). We made this great dish on Monday night, and have been eating the leftovers for a few days. Literally, one of the best vegan meatballs I have ever made or tasted. Recipe is originally from Nora Cook's.
We used my favorite, Banza Spaghetti, and tried a new sauce (which we LOVED), a Dairy-Free Vodka Sauce from Primal Kitchen.
SO delicious. Have fun cooking. Be safe and stay healthy. - J&L
There is something about this sauce that is SO addicting. When thinking about how to transform one of our former favorite recipes from the fabulous Damn Delicious, we instantly thought of seitan! While we chose the standard egg and panko breading technique, we believe you could make this vegan with either a flax egg or a lightly whipped aquafaba.
Did we make my own cauliflower rice? No. Why? Because somedays we have time to make all the ingredients, and somedays we have time heat cauliflower rice from Aldi on the stovetop.
Agave Garlic Seitan Over Cauliflower Rice
Hi there, L here! So, as a recent vegan convert, I have been talking with J about how I am sick of people assuming vegans only eat raw vegetables, salads and fries...although I do love all of these things. In response to my wonderings about how to change the perception of what vegans eat, I decided to challenge myself to make a non-vegan recipe into a vegan recipe each week. So, here is week 1:
Pizza pasta bake! As a midwesterner, the casserole is a delightful Sunday dinner item that can feed a family of 6, or the two of us for several meals through the week. However, many casseroles are full of meats and cheeses.
Vegan Pizza Pasta Bake (ALSO, GLUTEN FREE)
Now that we're starting to see the seasons change, and it's getting a little cooler, here's a sweet, spicy wrap that can warm you right up. Remember to add and check the seasoning at every step- preferences will vary (they certainly do in our house), and tasting along the way helps you get just the right level of spiciness.
We found it helpful to dice the potatoes a bit smaller than you think you need- it helps the filling stay inside the wraps better. Giving the spinach a rough chop before wilting it also helped keep it bite-sized.
This is a great make-ahead meal, and makes about 6 wraps. We kept the chutney in small containers separate from the filling, and took them along in our lunches at work during the week.
Samosa Wraps with Chutney
Hi there, L here!
Long time, no post! We are back this week in an attempt to blog more frequently with a vegan transformation of one of my favorite pre-vegetarian days meals, Damn Delicious's Enchilada Pasta.
Vegan, you say? Why yes, vegan. And honestly, it tastes just as good as the original.
4. Heat avocado oil in saucepan over medium high heat. Add plant-based ground and cook 5-6 minutes, crumbling as it cooks. It won't brown exactly like ground beef, but you will want to see a slight crisp on the plant-based ground.
5. Stir in sour cream, chili powder, and cumin into the plant-based ground, and then add to enchilada sauce mixture. Drain and add noodles to bowl, and mix well.
6. Put pasta mixture into 9x13 pan, cover with remaining Daiya shreds, and bake about 8 minutes.
Hi! L here for my first solo post. We only got one picture because we ate them up so fast!
One of my favorite foods in the whole world are tacos. While we have made some delicious vegetarian tacos in the past, I have struggled with making them dairy-free since discovering my lactose intolerance this fall. This Skinnytaste recipe was a favorite of mine from my pre-vegetarian days, so I adapted it to be not only vegetarian, but vegan.
Vegan Taco Stuffed Zucchini Boats
We had a marvelous autumn evening grilling these flavorful skewers. Not gonna lie- we ate them right off the grill with some chopsticks and dipped them into the marinade. This recipe was surprisingly easy, and the marination time can take either an hour or as many minutes as it takes until you're too hungry to wait!
Mise-en-place (the practice of preparing and arranging all ingredients before cooking) is a big help to this recipe. There aren't a ton of ingredients, but the whole process is easier if everything you need is quickly within reach. Make sure your grill is well-oiled (seriously, use a little more than you think you need)- tofu can stick to pans and grill plates very easily during cooking.
Grilled Tofu & Snap Pea Skewers
Rustic and hearty, this wonderfully messy dish is satisfying and substantial. It gave us a chance to try out our new Dutch oven, too! We had a marvelous time learning about croissants and pastry dough in an excellent class at Sur La Table (non-affiliate link), and couldn't resist taking home a few new kitchen tools, including some new glass storage to replace our tired old plastic leftover containers, and some fun marshmallow roasting sticks that look like little marshmallows.
This dish is pleasantly simple, and made for a perfect meal on the patio with a beer. We've adapted it from a recipe found in Vegetarian Times' Plant-Powered Protein Cookbook.
Cornbread Shepherd's Pie