An Old Favorite Remade

Years ago Melissa found a recipe for what would become one of our obsession favorites. It was a play on the American classic meatloaf and Bacon Cheeseburgers. Combine them into one and you have one of the best dinners ever, literally ever. Now obviously having become vegan we can no longer eat beef or pork. Over the last few years I have made a few different versions of vegan meatloaf and have experimented with different cheeses and bacons. It never even dawned on my to try and make our old favorite once i had perfected all the different elements of it independently. Until now. I went for it and it was a great throwback to an old favorite.

 

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Mushroom Bacon

Ingredients

  • 1 TB olive oil
  • 1/4 tsp salt
  • 3/4 tsp liquid smoke
  • 1 tsp sesame oil
  • 1/2 tsp smoked paprika (optional)
  • 2 cups shiitake mushroom caps, sliced thinly

Method

  • 1) Preheat oven to 350. Place a silpat over a baking sheet, set aside.
  • 2) Combine all of the ingredients except for the sliced shiitake into a bowl. Whisk to combine.
  • 3) Add in the sliced shiitake, and stir gently to combine. Allow to marinate for 20 minutes to an hour.
  • 4) Place the shiitake in a single layer onto a baking sheet lined with parchment paper. Bake for 10 minutes, flip, then bake for an additional 15 minutes. Increase the heat to 375, then bake for 10 minutes more. Flip, then finish for 10 more minutes. Keep an eye on them towards the end to ensure they do not burn.
  • 5) Remove from the oven and place on paper towels to drain. As they drain, the edges will become crispy. Serve immediately.
  •  *Baking times will differ based on the thickness and type of shiitake you are using. After baking for 15-20 minutes, just keep an eye on them to prevent burning ingredients

 

 

Cheese

Ingredients

  • ¼ -1/2 Cup Raw Cashews (soaked overnight)
  • 1 Cup Water
  • 3 Tablespoons Tapioca Starch (also known as Tapioca Flour)
  • 3 Tablespoons Nutritional Yeast
  • 2 Tablespoons Lemon Juice
  • 1½ teaspoon Salt (or to taste)
  • 1½ teaspoon White Miso Paste
  • 1 teaspoon Paprika
  • 1 teaspoon Maple Syrup or Agave
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Turmeric
  • ¼ teaspoon Garlic Powder
  1. To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
  2. To make the nacho vegan nacho cheese: Add the softened cashews, water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
  3. Pour into a small saucepan and heat over medium-high heat, while stirring. If you don’t have a high-powered blender, you may want to pour the liquid through a fine mesh strainer or cheesecloth into the pot, to remove any cashew bits that didn’t grind up. This will ensure a smooth cheese texture.
  4. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.

 

Meatloaf

Ingredients

  • 2-14 oz. cans or 3 1/3 cups cooked chickpeas, drained and rinsed
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 2 cups panko breadcrumbs
  • 3 tbsp. vegan Worcestershire sauce
  • 2 tbsp. olive oil
  • 2 tbsp. ground flax seeds
  • 1 tbsp water
  • 2 tbsp. tomato paste
  • 1/4 tsp. black pepper
  • 1/4 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/3 cup ketchup
  • 2 tablespoons prepared mustard

Instructions

  1. Preheat oven to 375°. Lightly oil a 9 inch loaf pan. Or I like to use a silicone pan since it’s easier to get food out of
  2. Place the chickpeas in a blender or food processor and pulse to break them up a little.
  3. Combine the water and flax, let sit until thick and egg like consistency
  4. Saute the onions, celery, and carrots until soft. Add the garlic and cook another minute.
  5. Add the cooked veggies to the chickpeas and puree.
  6. Place puree in a bowl and add your flax, breadcrumbs, Worcestershire sauce, olive oil, tomato paste, black pepper, mayonnaise, and salt
  7. Mix well
  8. Mix in 1 recipe of cheese. Gently fold on bacon. I made enough bacon for two packages of mushrooms. Mix in as much as you want if you love bacon. Theres no set amount of bacon here.
  9. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into loaf mixture, reserving remaining ketchup mixture.
  10. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 50-60 minutes.
  11. When it’s done it will be a little soft and that’s ok. I like to let mine cool for a few hours in the refrigerator to firm up then slice it and cook it on a flat top to get a little crisp on the outside. Serve any way you want. If it’s soft and you can’t wait then put it in a bowl and eat with a spoon. The taste is all that matters here.

I like my meatloaf with a mash and some veggies so I went with some jicama and grilled bok choy. Again serve however you like.

 

Bon Appetite!

Chef Drew

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When you crave a Meatball Hoagie, this is how you do it

A while ago I was having a huge craving for a fat meatball sub. So like anytime I am craving something, I sat down and started researching great methods to make the best meal for my craving. This is what I came up with: Sun-Dried Tomato “Meatballs” with vegan mozzarella, homemade marinara sauce and a side of vegan pretzel bites. It came out great and definitely satisfied my craving. This is the first time I ventured into mozzarella and pretzels. Anytime I experiment with something new it’s always exciting. I hope you enjoy and I urge you to try this. You won’t be disappointed.

 

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Sun-Dried Tomato Vegan Meatballs

Ingredients:
  • 1 Flax Egg (1 Tbsp flax seed meal + 2.5 Tbsp water)
  • 2 Tbsp olive oil, divided, plus more for sautéing
  • 3 cloves garlic, minced
  • 1/3 cup panko bread crumbs
  • 1/3 cup loosely packed fresh basil, chopped
  • 1/3 cup loosely packed chopped sun-dried tomatoes (dry, not in oil)
  • 1/3 cup vegan parmesan cheese, plus more for topping
  • pinch each sea salt and red pepper flakes, plus more to taste
  • 1 Tbsp dried oregano
  • 1 15-ounce can chickpeas, drained, rinsed and dried
FOR COATING
  • 2 Tbsp vegan parmesan cheese
  • 3 Tbsp (12 g) panko bread crumbs
Instructions
  1. Preheat oven to 375 degrees and prepare flax egg in your food processor or high speed blender.
  2. Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp olive oil and minced garlic. Sauté until slightly browned, stirring often – about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg.
  3. Next add panko bread crumbs, basil, sun-dried tomatoes, vegan parmesan cheese, salt + red pepper flakes, dried oregano, and 1 Tbsp olive oil. Pulse/blend until small bits remain, scraping down sides as needed.
  4. Next add rinsed/dried chickpeas and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
  5. Taste and adjust seasonings as needed.
  6. Scoop out rounded 1 Tbsp amounts of dough and gently form/roll into balls – about 15 total. Then roll in additional vegan parmesan cheese-panko bread crumb mixture to coat.
  7. Heat the same skillet you used earlier over medium heat. Once hot, add enough olive oil to form a thin layer on the bottom of the skillet, then add meatballs in two batches, as to not crowd the pan. Add more oil as needed.
  8. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides. Turn down heat slightly if browning too quickly.
  9. Add sautéed meatballs to a bare baking sheet and transfer to the preheated oven and bake for 15 minutes.

 

Vegan Parmesan Cheese

Ingredients

  • 3/4 cup raw cashews
  • 3 Tbsp (9nutritional yeast
  • 3/4 tsp sea salt
  • 1/4 tsp garlic powder
Instructions
  1. Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

Marinara Sauce

Ingredients

  • 1/4 cup Olive Oil
  • 1 whole Yellow Or White Onion, Diced
  • 5 cloves Garlic, Minced
  • 2 whole Large Carrots, Peeled And Finely Diced
  • 2 cans (28 Ounces Each) Whole Tomatoes
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Sugar (more To Taste)
  • 2 Tablespoons Minced Fresh Oregano
  • 2 Tablespoons Minced Fresh Parsley
  • 3 Tablespoons Tomato Paste

Instructions

In a medium pot, heat the olive oil over medium heat. Add the onions, garlic, and carrots and cook for 4 to 5 minutes, stirring occasionally.

Pour the tomatoes and juice in a large bowl and use your hands to gently squish/smush the tomatoes so that the juices are released and they are all broken up. Add the contents of the bowl to the pot and stir. Add tomato paste. Add the salt, pepper, sugar, and oregano (or other dried or fresh herbs). Reduce the heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally.

Add minced fresh parsley at the end and taste/adjust the sauce for seasonings.

 

Gooey Vegan Mozzarella

Ingredients

  • ¼ to ½ Cup Raw Cashews
  • 1 Cup Water
  • 3 Tablespoons + 2 teaspoons Tapioca Starch (also known as Tapioca Flour)
  • 1 Tablespoon of Nutritional Yeast
  • 1 teaspoon Apple Cider Vinegar
  • ½ teaspoon Salt
  • ¼ teaspoon Garlic Powder

Instructions

  1. If you do not have a high-powered blender, you will first need to boil or soak the cashews to soften them. To Soak the Cashews: cover with water and soak for 4 hours or overnight. To Boil the Cashews: Cover with water and bring to a boil for 10 to 15 minutes until they are tender and can be easily broken between your fingers.
  2. Drain the cashews and add them along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
  3. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.

Vegan Pretzel Bites

Ingredients

  • 2.5 cups all purpose flour
  • 2 teaspoons active dry yeast
  • 1 Tablespoon sugar
  • 1.5 teaspoons salt
  • 1 cup warm water
  • ¼ cup baking soda
  • 1 Tablespoon molasses, or brown sugar
  • coarse salt
  • For the baking soda wash:
    1/2 cup boiling water
    1 tbsp baking soda
  • For the cornstarch (vegan egg) wash:
    1/2 cup water
    1 tbsp cornstarch

Instructions

  1. Start the pretzel dough: put the warm water, yeast and sugar in the bowl of a food processor. Allow to stand for 5 to 10 minutes, or until yeast is foamy, then add the flour and salt. Pulse to combine, then process for about 30 seconds or until the dough pulls away from the sides of the bowl. Turn out into an oiled bowl and let rise for about one hour.
  2. * After the first rise, the dough can be refrigerated (or frozen) in a gallon size zip top bag and used later. Cold dough must sit at room temperature for at least two hours before moving on to the next step.
  3. Divide the dough into four pieces. Using your hands and a lightly floured surface, roll each dough piece into a long snake shape, about one inch thick. With a dough cutter or knife, cut the dough snake into bite size pieces, and set aside, keeping the cut pieces covered with plastic while you work and dusted with a little flour to prevent sticking. Continue with the other three pieces of dough.
  4. Let dough bites sit under plastic for about 20 to 30 minutes to puff up.
  5. Meanwhile, fill a large stock pot with about eight cups of water. Set over high heat to bring to a boil.
  6. Preheat oven to 450 degrees.
  7. Line a baking sheet with parchment paper.
  8. Once pretzel water is boiling, add ¼ cup baking soda and molasses.
  9. Using a slotted spoon, drop the dough bites in a few at a time and scoop out onto the parchment-lined baking sheet once they float to the top of the water – about a minute. Continue with all the bites, scooping onto the baking sheet.
  10. Make the baking soda wash: Add baking soda to boiling 1/2 cup of water. mix and keep aside.
  11. Brush the pretzels liberally with warm baking soda wash. Let them sit for 2 minutes.
  12. Meanwhile Make the cornstarch wash: Mix the cornstarch in 1/2 cup of water, heat the water over medium heat until it thickens into a sludge. Brush the pretzels with the warm cornstarch wash. Sprinkle granulated salt on the pretzels.
  13. Bake the pretzels for 13 to 15 minutes, or until golden.

Now you are ready to serve and enjoy

Bon Appetite!

-Chef Drew

Stuffed Shells & Fried Ricotta Balls

Keeping this post quick and simple. Here is the recipe for awesome vegan jumbo stuffed shells and the first listing of my new favorite appetizer/side dish, my fried ricotta balls. Melissa thinks we should call them fried lasagna bites. I am open to opinions and suggestions for the name. Regardless of what we decide to call them, they are awesome and I could eat a million of them.

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The basis for both these recipes begin with homemade vegan ricotta. This is a pretty simple recipe and it comes out super creamy and flavorful.

Ingredients

3 garlic gloves

one 14 oz block extra firm tofu drained (no need to press)

1/4 nutritional yeast flakes

1/4 tsp all spice

1/2 tsp onion powder

1/4 tsp cayenne powder

1 Tbs lemon juice

1/2 tsp sea salt

1/4 black pepper

 

Place all ingredients into a food processor and blend the shit out of it until smooth and creamy.

 

I use one full recipe for the fried balls so if you are making both you will need 2 batches. I recommend making them separately rather than doubling the numbers per ingredient.

 

Fried Ricotta Balls (Fried Lasagna Balls)

1 batch vegan ricotta

1 cup all purpose flour

1/4 cup bread crumbs

2 tbs corn meal

1 tsp corn starch

1 tsp smoked paprika

1 tsp poultry seasoning

1/4 black pepper

1/4 tsp sea salt

 

Directions

Mix all ingredients expect the ricotta in a bowl. Scoop about 1 tbs of ricotta and roll into the flour mixture to coat evenly. Do this until all the ricotta has been balled. Set aside. Bring your favorite frying oil to a high heat, I like using sunflower oil. Make sure your oil is deep enough for balls to be completely covered. Oil is high enough when you drop some flour into it and it sizzles. Slowly drop your balls into the oil and fry for about 5 minutes or until golden brown. Remove from oil and place on a paper towel for a minute to catch extra oil. Serve with a side of marinara sauce for dipping.

 

 

Jumbo Stuffed Shells

1 Batch ricotta

1 onion diced

1/2 cup freshly chopped basil

1/2 cup freshly chopped parsley

1 box jumbo shells

 

Boil the pasta according to box directions. Be careful not to overcook as they will bake more later. You want them to be just al dente. Preheat over to 400. Sauté the onion in a skillet until soft. I use water rather than oil however you can use whatever you like to do this. Add the basil and parsley and cook for 2-3 minutes. Add the ricotta and stir together until warm. Remove from heat. When the shells are boiled, remove and rinse with cold water to stop cooking. Add 1 cup of marinara sauce to the bottom of a large casserole dish. When shells are cool enough to touch, start filling them with about 2 tablespoons of ricotta mixture and placing them into the dish. Once full, top shells with remaining 2 cups of marinara sauce. Cover with foil, poking holes to vent. Bake for 20 minutes.

 

Hope you enjoy!

-Chef Drew

My Big Fat Plant Based Thanksgiving

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This year was our first official Thanksgiving eating a plant based diet. As everyone is well aware, this is a holiday focused entirely around food. I was honestly pretty excited because it gave me a reason to make new things I have never made before. We also got invited to a friends house to do an island of misfits Thanksgiving. Any time I have the opportunity to make food for other people is a great day for me. I always love being able to show others how and why we chose to eat the way we do and hear feedback from them on how my dishes came out. Now these were all people on regular omnivore diets so there was plenty of meat and dairy dishes around the table but if I can show them an entirely plant based dish can be really tasty then it might encourage people to incorporate more plant based dishes into their regular meals. To me that’s the reward. I think I made some great things yesterday and people were complimenting them. We didn’t come home with really any leftovers, which disappointed Melissa, but made me pretty happy. I knew there was going to be a lot of food there we couldn’t eat so in an effort to provide enough alternatives I ended up making 3 different things. First was some great herb and cheese drop biscuits, next was a really good sweet potato and creamy kale tort, and lastly was a super bangin’ cornbread dressing which was my def favorite. Unfortunately I don’t have any pictures to post with these recipes. I was too excited to get them baked in time and get to our destination to remember to take pictures. But I can assure you they all looked, smelled, and tasted awesome!

 

Herb and Cheese Drop Biscuits

2 cups all purpose flour

1 Tbs baking powder

1 Tbs natural cane sugar

1/2 tsp sea salt

1/4 tsp garlic powder

1 tsp fresh minced rosemary

1 tsp fresh thyme leaves

1/4 cup fresh minced parsley leaves

5.5 Tbs coconut oil, frozen

1 cup unsweetened and unflavored almond milk

1/4 cup vegan shredded cheese

 

Instructions

  1. Preheat oven to 425F and line a large baking sheet with parchment paper
  2. Place coconut oil in freezer until solid, about 5-10 minutes. Place the cup of milk in the freezer to chill as well
  3. Whisk the flour, baking powder, sugar, salt, and garlic powder together in a large bowl
  4. Using a pastry cutter, cut the frozen coconut oil into the dry ingredients until it’s the size of small peas
  5. Pour chilled almond milk over the dry ingredients + coconut oil mixture and stir until just combined. Fold in the herbs and cheese
  6. Drop about 8-10 biscuits all over the baking sheet, leaving 2-3 inches between each biscuit. Bake at 425F for 10 minutes, rotate the pan, and bake for an additional 8-10 minutes longer. Biscuits are ready when golden

I made these as a double batch by literally doubling each ingredient and got about 16 biscuits. They came out great and people really liked them.

 

Sweet Potato and creamy kale tort

For the dough I used the same recipe I always use as it is quick and simple. You can find the recipe here:

https://veggieandthefulleffect.wordpress.com/2015/10/27/i-was-told-they-would-be-punch-and-pie/

 

Filling

2 Tbs vegan butter

1/2 a cup finely chopped leeks

1 bunch kale, stemmed and chopped

1/2 tsp crushed red pepper flakes

olive oil

salt and pepper

1 small sweet potato

1 cup softened vegan cream cheese

1/2 cup shredded vegan cheese

Instructions

  1. Make the crust according to the link above. Make sure you allow time for it to sit overnight or at least one hour in the refrigerator
  2. Roll the dough out and fir it to your tart pan. Pierce the dough all over with a fork
  3. Preheat the oven at 375F and prebake your dough for 10 minutes
  4. Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped leeks and cook for about 10 minutes. Add kale, red pepper, and a couple drizzles of olive oil. Season with salt and pepper to taste. Cook for another couple of minutes until kale is just wilted. Remove from heat.
  5. Peal your potato and slice very thin
  6. Add the cream cheese to the kale mixture until fully melted and incorporated
  7. Place a layer of sweet potato slices in the bottom of the tart shell. Spread the kale and cheese mixture evenly over that and top with another layer of sweet potato slices. Brush the top thoroughly with olive oil and sprinkle shredded cheese over tart. Bake for about 20 minutes, until golden brown

Now I don’t own a tart pan and I wanted to make a double batch so I used a large casserole dish and doubled all the ingredients. The bake time was about 35 minutes and it came out great. Very tasty and filling.

 

Cornbread dressing

This was by far my favorite recipe of the day and maybe the month. I took the recipe from the chef on our local news network because it looked great and I’ve always wanted t make home made dressing but never had the opportunity. I replaced his cornbread recipe with my own because we love it so much and I knew it would make the dressing the best.

Cornbread

2 Tsp apple cider vinegar

2 cups almond milk

1 1/2 cups finely ground yellow cornmeal

1 cup all purpose flour

2 tsp baking soda

1 tsp salt

6 Tbs cane sugar

1/3 cup canola oil

Preheat over to 400F. Whisk the apple cider vinegar and almond milk together vigorously and set it aside. In a large mixing bowl, mix together the cornmeal, flour, baking soda, salt, and sugar. Add the oil to the milk mixture and then add the wet ingredients to the dry ones until totally incorporated. Line a 8×8 inch square baking pan with parchment paper. Pour the mixture into the pan and bake for 35 minutes or until the top of the cornbread is firm and the edges are turning golden brown. Allow the bread to cool completely on a cooling rack before moving on to the dressing recipe.

Dressing

1 recipe of cornbread from above

1 stick vegan butter

1/2 cup onion medium dice

3 stalks celery medium dice

1 poblano pepper minced

3 cloves garlic finely chopped

3 slices white bread torn into bite sized pieces

3 Tbs flaxseed mixed with 9 Tbs cold water

4 cups vegetable stock

salt and pepper to taste

1 Tbs poultry seasoning

Directions

  1. prepare cornbread according to recipe above
  2. preheat oven to 400F
  3. melt butter over medium high heat, add onion, celery, poblano and cook to soften, 2-3 minutes
  4. add garlic and cook for one minute
  5. remove from heat and allow to cool completely
  6. crumble cornbread in a large bowl, add white bread and cooked/cooled vegetables
  7. season with salt and pepper and poultry seasoning and gently mix to combine
  8. add flax mixture and stock and gently combine
  9. place in a large casserole dish and cover with aluminum foil
  10. Place in oven and cook for 30 minutes, remove foil and place back in oven
  11. continue to cook until cooked through and set, 15-20 minutes

 

I apologize again for not having pictures to show but trust me if you make these you will not be disappointed. They made a great meal for us and great sides for everyone else’s meals.

 

Enjoy!

-Chef Drew

Forget the “Blue Box Blues”

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We all grew up on that amazing fake taste of Kraft mac and cheese but as you become an adult you realize how much better homemade is. There is a lot you can do and tons of variations to make amazing cheese sauces to top your favorite pasta. This is the first recipe we made from my new favorite cook book “The Plant Pure Nation Cookbook” by Kim Campbell. This recipe uses Butternut Squash and OMG I think this is my new favorite way to make mac and cheese. The recipe only uses half a squash so we made it twice last week and decided to do it two ways. The first we stayed true to the full recipe and made baked mac and cheese. The second time it was after a work day and I wanted to save some time so rather than baking it I just tossed the pasta in the cheese sauce and used shells which I like because they hold in extra sauce. Both were awesome and I encourage everyone to try this. You can pick your favorite way or do what we did and make it both. You can never have too much mac and cheese in a given week.

Macaroni and No Cheese

1 cup cooked and mashed butternut squash

1/4 cup raw cashews

1 1/2 cups nondairy milk

2 Tbsp cornstarch

1/4 cup nutritional yeast

2 Tbsp Dijon mustard

3/4 tsp garlic powder

1/2 Tbsp lemon juice

1/2 tsp sea salt

1/4 tsp black pepper

12 ounces macaroni noodles

1 cup peas

1/2 panko bread crumbs

Hints: using frozen butternut squash is a time saver however if you’re like us and prefer fresh then allow yourself time to bake (40 minutes)

If you do not have a high powered blender, presoak your cashews for a few hours or boil for 15-20 minutes to soften

  1. Preheat oven to 350
  2. Place cooked squash, cashews, milk, cornstarch, nutritional yeast, mustard, garlic powder, lemon juice, salt, and pepper in a high powered blender or food processor. Blend until smooth and creamy.
  3. Transfer to a saucepan over medium heat and whisk until thickened, if you prefer thinner add water.
  4. Cook the pasta according to package directions
  5. Combine the pasta, sauce, and peas in a casserole dish and sprinkle with bread crumbs.
  6. Bake uncovered for 20-30 minutes, or until golden brown and bubbly.

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If you are skipping the baking step, simply add your cooked pasta to the sauce in the saucepan and toss to coat.

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Enjoy!

-Chef Drew

Recipe brought to you by this amazing plant based book and documentary

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What do you call a fake noodle?

Impasta, get it?

I love pasta. Since changing to a plant based diet we find ourselves eating tons of pasta and there have been no complaints about it. We find ourselves eating a lot of brown rice or quinoa pasta because they are made without eggs. I have found that although I am not gluten intolerant, I enjoy eating gluten free pasta more because I don’t feel as heavy after. Last night I decided to make one of my favorite pasta dished of all time and in the process a learned some great new tricks. Making this meal was a lot of fun and every time I make vegan chicken I make it a little better. Also I learned about making vegan Parmesan cheese which was a huge plus because Melissa goes crazy for Parmesan cheese. So here is my take on the classic fettuccine, chicken, broccoli, Alfredo.

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Vegan Parmesan Cheese

3/4 cup raw cashews

3 Tbsp nutritional yeast

3/4 tsp sea salt

1/4 tsp garlic powder

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh.

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Vegan Chicken

1 block extra firm tofu

1/2 cup flour

1/4 cup corn meal

1 tsp poultry seasoning

1/2 tsp paprika

salt and pepper to taste

2 Tbsp coconut oil

Tofu achieves a better chicken like consistency if frozen, thawed, and pressed for at least an hour. Plan ahead to make sure this is done before. When ready, cut the tofu into strips. Mix the other ingredients together and dredge the tofu on all sides.

Heat over to 425

Heat a frying pan on medium high heat. When hot add 1 Tbsp of oil and let melt. Once melted and oil is hot place tofu in oil and fry for about five minuted. Flip and fry another 5 minutes

Line a baking sheet with parchment paper. After frying both sides of the tofu, remove from the pan and place on baking sheet. Bake each side for roughly 5-7 minutes until crispy like chicken. Once baked, cut chicken into cubes.

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Vegan Alfredo

1 clove garlic

1 tsp olive oil

2 cups cauliflower chopped

1 1/2 cups unsweetened almond milk

salt and pepper to taste

1 1/2 Tbsp vegan Parmesan cheese

1/2 Tbsp lemon juice

Cook the minced garlic with olive oil until golden brown. Add the almond milk and bring to a boil. Add salt, pepper, chopped cauliflower and cook until it’s soft, about 7-10 minutes. Transfer to a blender and add the Parmesan and lemon juice. Blend until smooth. Add additional milk as needed while blending to achieve desired Alfredo consistency. Cook your favorite pasta. Return sauce to pan and toss with pasta. If you’re choosing to add anything to your dish like chicken and broccoli, add and toss.

Top with a little fresh parsley and serve with some homemade garlic bread.

Bon Appetite.

Chef Drew