Category: Appetizers

Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce
Vegan Nacho Cheese Sauce

My new obsession is nachos. Well, it isn’t that new, I think it was spring when I started to make these. It is all the fault of my friend; we were talking about lunch one day and she said she had been on a nacho kick. It was all over at that point. I came home that very day and started making nachos. It switched to taco salad for the summer, but as soon as it started to cool down again I’ve been back to nachos. I think the ingenious thing she said that made me “have” to try nachos that day was she was putting refried beans in the BOTTOM of the pan, then the chips on top. This, of course, makes the most sense ever as the chips get all crispy and warm, the beans warm up, and they don’t make everything soggy.

This recipe is just for the cheese sauce, but I’ll give you a quick run down of the rest. I heat my cast iron on the stove, saute a few cups of sliced veggies with a little salt and pepper, then dump them in a bowl. In the still hot pan I swirl a tablespoon of oil, then spread refried beans on the bottom. Top the beans with chips and pop it under the broiler for a few minutes until the chips are toasty brown and perfect. I then dump it on a plate, and pile on the veggies, nacho cheese sauce, and salsa. I then eat it all for lunch while watching my husband work out.

The cheese sauce. It is a variation of my cheese sauce from my cashew mac n cheese with some spice added. I made a nice big batch and freeze any I don’t use within a few days.

Vegan Nacho Cheese Sauce

 Ingredients

  • 3/4 cup peeled and cubed russet potato (1 small)
  • 2 TBL sliced carrot (1 very small)
  • 1 tsp white vinegar
  • 1 tsp salt
  • 1/4 cup raw cashews
  • 3/4-1 cup reserved cooking water
  • 3 TBL nutritional yeast
  • 2 TBL tahini
  • 2 tsp dijon mustard
  • 1 1/2 tsp tomato paste
  • additional salt to taste
  • 1 small can diced green chilis
  • 1/2 tsp ground chipotle powder or one chipotle in adobo sauce

Instructions

  1. Place potato and carrot in a small saucepan and cover with cold water.
  2. Add the vinegar and 1 tsp salt to water, bring everything to a boil partially covered, and boil for about 10 minutes.
  3. Add the cashews and continue to cook until the potatoes and carrots are completely tender, about 5 minutes more. They are done when they slide off a fork that is inserted into a piece of potato or carrot.
  4. Drain potatoes and carrots reserving at least 1 cup of the cooking water.
  5. Transfer potatoes, carrots, cashew, and 3/4 cup cooking water to a blender.
  6. Add nutritional yeast, tahini, mustard, and tomato paste and blend until smooth.
  7. Add more cooking water if you want the sauce to thin out a bit.
  8. Add green chilis and chipotle and pulse to combine.
  9. Taste, and adjust salt as needed.
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Vegetarian Crustless Quiche

Vegetarian Crustless Quiche
Vegetarian Crustless Quiche

Brunch is in. Especially with two small children, it is much easier time to get together with friends than dinner. So, when in need of a brunch item, here is a trusty quiche. I have done a post on quiche before if you want the ins and out, the dos and don’ts check it out. For this beauty I decided to do crustless for a few reasons. One: I didn’t have time to make a crust; two: we were going to be eating the quiche with lots of buttery pastries and I thought it would be best to cut simple carbs and added fat where it wasn’t needed. I do love a good crust, but for this instance it was unnecessary.

This is a rich, savory quiche, stuffed with vegetables and topped with a bit of cheese. It has an added bonus of being gluten free. It was super fast, one pan, and traveled perfectly to our friends where we were having brunch.

Crustless Quiche

 Ingredients

  • 2 TBL olive oil
  • 1 large yellow or white onion, sliced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • A few tablespoons chopped fresh herbs, or a few teaspoons dried herbs
  • 3 to 4 cups chopped vegetables (I used Kale, Mushrooms, and zucchini)
  • 6 large eggs
  • 1 1/2 cups milk (I used unsweetened plain almond milk)
  • 1 cup grated cheese (I used goat guda)

Instructions

  1. Preheat the oven to 400°F.
  2. Heat a cast iron skillet over medium heat.
  3. Add the olive oil and swirl to coat the bottom and sides of the skillet.
  4. Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.
  5. Add the other vegetables and cook until liquid has been released and evaporated, 5 more minutes or so.
  6. Remove the pan from the heat and spread the vegetables evenly across the bottom of the skillet.
  7. In a bowl whisk the eggs and milk together until everything is uniformly yellow.
  8. Add remaining salt, pepper, and any herbs you are using and whisk to combine.
  9. Pour the egg mixture over the vegetable.
  10. Sprinkle with grated cheese in an even layer over the top.
  11. Transfer the quiche to the oven and bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across and it is firm in the middle, it’s fully cooked.
  12. Let the quiche cool for about 20 minutes, then slice into wedges.

Vegan Mushroom Walnut Pâté

Vegan Mushroom Walnut Pate
Vegan Mushroom Walnut Pate

I’ve been really hungry lately, Truthfully, I’m always really hungry, but it seems especially bad lately. I think it’s because I’ve finally started working out again post baby. Being hungry is good and bad for me. I love to eat, but I actually hate snacks. I pretty much never want to eat snacks. More often than not they aren’t very good, and then you can’t eat something you really want to eat because you’re full. Also, rarely are snacks good for you, at least the ones that taste good. So, I don’ t like snacks. If I do snack (and I do, several times a day) I usually eat a small portion of leftovers because it’s just better food. I’m ranting about this because this Pâté is an exception. I made it for guests, and then ended up eating it for days and looking forward to it!

This delightful Pâté -originally from the Veganomicon– is super easy, and you probably have almost everything in your pantry. I used fresh herbs in mine because I happened to have them hanging around. The original recipe calls for dried so I’m sure that would be fine if it’s what you have on hand.

 Vegan Walnut Mushroom Pâté

Originally from Veganomicon

 Ingredients

  • 3 TBL olive oil
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 TBL fresh tyme or 1 tsp dried thyme
  • 1 TBL fresh tarragon or 1 tsp dried
  • 3/4 tsp salt
  • freshly ground black pepper to taste
  • 1 LB cremini mushrooms, chopped
  • 1 cup lightly toasted walnuts
  • 3/4 cup cooked cannellini beans
  • 1 tsp balsamic vinegar
  • up to 1/4 cup vegetable broth (I didn’t use any)

Instructions

  1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
  2. Add the onions and saute for 3 to 5 minutes until translucent,
  3. Addthe garlic, thyme, tarragon, salt, and pepper, and cook another minute.
  4. Add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
  5. While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.
  6. Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed to make a smooth puree. Note: I didn’t need to use any.
  7. Continue to puree the ingredients until the pate resembles a smooth, thick and spreadable paste.
  8. Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.

Simple Kale Chips

Simple vegan kale chips
20 Simple vegan kale chips

I was going to buy kale chips the other day, and then I was like  “why would I do that?” They are so simple, and quick to make at home, and wayyyy cheaper. So here is your very simple kale chip recipe. Feel free to add other seasonings of choice to jazz them up a bit, though they are delicious as is. My toddler loved them! She kept asking for the “crackers” how could I say no? The picture above is her sneaking a few as I was attempting to shot a legitimate photo. I couldn’t keep her out of them long enough to get a good picture, so you have proof these are irresistible to toddlers.

Kale Chips

 Ingredients

  • 1 bunch of curly kale de-stemmed and roughly chopped
  • 1 TBL olive oil
  • salt to taste

Instructions

  1. Preheat oven to 200F.
  2. Place the chopped kale into a large bowl and drizzle with olive oil. Using your hands massage the kale with the oil until each leaf is coated with oil.
  3. Place kale in a single layer (very important!) on a baking sheet, or two if needed.
  4. Sprinkle lightly with salt and bake for 15-20 minutes until the kale is crispy to the touch and the edges are just starting to brown. Start checking around 10 minutes and check every few minutes after to make sure it isn’t burning.
  5. Allow to cool before consuming.

Baked Broccoli “Tots”

Baked Broccoli Tots
Baked Broccoli Tots

These broccoli tots are a fun way to eat your vegetables. My daughter had a blast helping me make these, and using the mini muffin pan allowed her to help shape the tots. She scooped them in and I patted them down. These were super yummy, and toddler approved. You could also serve these with a yummy dip for an appetizer. My husband and I ate them with pasta as a play on meatballs. A versatile dish to be sure.

Healthy Baked Broccoli “Tots”

Originally from gimmedelicious.com

Ingredients

  • 2 cups roughly chopped broccoli
  • 1 large egg
  • ¼ cup diced yellow onion
  • ⅓ cup cheddar cheese
  • ⅓ cup panko breadcrumbs
  • ⅓ cup plain breadcrumbs
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic granules
  • 1/2 teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Preheat the oven to 400°F. Grease a 24 cup mini muffin pan, or baking sheet.
  2. Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well.
  3. Chop broccoli finely and mix thoroughly with the egg, onions, cheddar, breadcrumbs, and seasoning.
  4. Divide evenly into cups of a muffin pan patting down to ensure they hold their shape. If you don’t have a muffin pan shape into tots and place onto prepared baking sheet.
  5. Bake 18-20 minutes until golden brown and crispy.
  6. Remove from the oven and enjoy warm, or cold if you’re my daughter.

Vegan Falafel

Vegan Falafel
Vegan Falafel

Falafels are one of my favorite foods, when done correctly. They can easily be dry or tasteless, but when perfectly crunchy on the outside, light on the inside, and bursting with flavor they are delicious! The trick to perfect falafel is to used soaked, but not cooked, chickpeas. The texture is far superior to those falafels using cooked chickpeas. I also love the addition of lots of fresh herbs in this recipe. These flalafel are also surprisingly easy and quick as long as you remember to soak the chickpeas the night before and you use a food processor to bring everything together.

I suggest making a double batch if you plan to share.

Falafel

 Ingredients

  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 1/4 cup roughly chopped fresh parsley
  • 1/4 cup roughly chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour or chickpea flour if gluten free
  • Soybean or vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Tahini sauce
  • Pita bread or salad

Instructions

  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  4. Form the chickpea mixture into balls about the size of walnuts.
  5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
  6. Using either salad or pita, top with flalafel and any garnishes of your choice.

Vegan Nacho Cheese Sauce and Guacamole

Vegan Nachos with Cashew Cheese and Guacamole
Vegan Nachos with Cashew Cheese and Guacamole

I had nachos for dinner and they were delicious! I highly recommend that you try a big plate yourself sometime soon. These were topped with a delicious vegan nacho cheese sauce from Serious Eats with a few minimal changes to reduce the spice level for my pregnant self. I also added a saute of onions, mushrooms, and black beans, some perfect homemade guacamole, and a touch of salsa. My only regret is that I am too full for dessert.

By far the most time consuming part of these nachos is the sauce. It is well worth the effort. I am giving you the recipe for the nacho cheese sauce and guacamole. What else you want to add is up to you. I do strongly suggest that you heat your tortilla chips in the oven until warm and crispy (350 for 5-7 minutes watching them carefully so they don’t burn). I heated my chips, then piled them on a plate with my toppings. I find if you heat your toppings on the chips the chips get soggy. So, heat chips, pile with stuff, top with vegan nacho cheese and guacamole. Sit and eat in delighted silence.

The Best Vegan Nacho Cheese Sauce

Originally from Serious Eats with some modifications by me.

 Ingredients

  • 6 tablespoons vegetable shortening
  • 1 small onion, thinly sliced
  • 2 medium cloves garlic, thinly sliced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon granulated garlic powder
  • 4 ounces russet potato (about 1/2 medium), peeled and thinly sliced
  • 4 ounces roasted cashews (about 1 cup)
  • 1/2 cup water
  • 1/2 cup unsweetened, unflavored nondairy milk
  • 1 teaspoon hot sauce (such as Frank’s)
  • 1 4 oz can fire roasted green chiles
  • Kosher salt to taste

Instructions

  1. Melt shortening in a medium skillet over medium heat. Add onion and garlic and cook, stirring, until completely softened but not browned, about 4 minutes. Add cumin, paprika, and garlic powder, Cook, stirring, until fragrant and mixture starts to sizzle, about 1 minute.
  2. Add potatoes and cashews and cook, stirring, until cashews are lightly toasted, about 2 minutes. Add water and nondairy milk. Bring to a boil, reduce to a bare simmer, and cook, stirring frequently, until potatoes are fully tender, about 10 minutes.
  3. Transfer mixture to the jar of a high-powered blender. Add hot sauce, 1/2 the green chilies, and a pinch of salt. Start on low speed and slowly increase speed to high. Blend on high speed until completely smooth, about 2 minutes, adding water a few drops at a time as necessary to thin to desired consistency. Season to taste with more salt.
  4. Add the other half of the chilies and pulse to combine leaving some pieces of chili. If you like your sauce smooth feel free to blend to your heart’s content.
  5. Cheese sauce can be stored in the refrigerator in a sealed container for up to 1 week. To reheat, microwave in 30 second increments, stirring in between, or reheat in a small pan on the stovetop, stirring constantly, and adding extra water to loosen sauce as necessary.

Guacamole

 Ingredients

  • 2 large perfectly ripe avocados
  • 2 small to medium cloves garlic, finely minced
  • 2 TBL red finely minced red or yellow onion
  • half a small jalapeno, finely minced, about 1 tsp. (optional)
  • 1 TBL minced fresh cilantro (optional)
  • 3 TBL minced fresh tomato (optional)
  • juice from half a small lime
  • salt to taste

Instructions

  1. Scoop out the flesh of the avocado and mash in a bowl large enough to give you some room to work.
  2. After the avocado is mashed to the consistency you desire mix in the rest of the ingredients. Start small with the lime and salt, and add more if you like.
  3. Try to refrain from eating it all before moving it to the table.

Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms
Vegan Stuffed Mushrooms

The holidays are flying by! Just New Year’s Eve and we are back to dreary winter with a far off February break to look forward to. I actually love winter, but I’m still waiting for it here on the East Coast. No snow yet and it makes me sad! Who knows if I’ll still like winter now that I’m living in the city, but I’m willing to give it a shot. I mean, it hasn’t even really been cold enough for hot chocolate, and what is the point of winter if not to drink copious amounts of hot chocolate?

On a side note, I think you should make these stuffed mushrooms for you fancy New Year’s party to serve while you sip on champagne and make plans for the awesome year to come. These stuffed mushrooms have been a part of my family’s holiday table for a very long time, well, not these exactly. I had to develop a vegan recipe that brings all the yummy to the table. These have gone through lots of trials, and this is a very tasty and simple way to make them. I hope you enjoy!

Vegan Stuffed Mushrooms

 Ingredients

  • 8 oz button mushrooms
  • 2 TBL fresh lemon juice
  • 1 TBL olive oil
  • ½ cup minced shallots (yellow or white onions work just fine as well)
  • 2 small cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • 1/8 tsp salt
  • ¼ cup white wine
  • 2 TBL vegan cream cheese
  • 1 TBL tahini
  • 1 tsp dijon mustard
  • 1 TBL nutritional yeast
  • ½ -3/4 cup bread crumbs (make sure they’re vegan)

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Remove stems from Mushrooms. Chop stems and set aside.
  3. Place Mushroom caps in a baking dish. Pour a few drops of lemon juice into the center of each cap.
  4. Heat oil in a skillet. Add mushroom stems, shallots and garlic. Sauté until soft, about 5 minutes.
  5. Add the salt and white wine. Stir until combined.
  6. Add the Cream Cheese , tahini and nutritional yeast. Stir again and remove from heat.
  7. Add Bread crumbs until totally incorporated and the mixture becomes stiff.
  8. Stuff each cap with mixture to very overflowing.
  9. Bake for 35-45 minutes, until caps are soft. Serve immediately.

What To Eat For A Vegan Thanksgiving

Happy Thanksgiving
Happy Thanksgiving

Are you vegan or vegetarian, or have you invited someone who is to your Thanksgiving meal? All the choices for what to make can be overwhelming. If this isn’t your usual diet you might feel restricted. Don’t worry; you can make anything you want! You have the choice to make your favorite traditional dishes using vegan or vegetarian ingredients, or to develop new dishes and traditions. One of my favorite Thanksgivings it was just me and my husband (we had just moved and didn’t even have friends yet), and we made a full Indian meal for Thanksgiving. We cooked all day, ate ourselves silly, and took a nap. Pretty traditional if you ask me:)

In case you’re struggling with ideas for what to make I’ve giving you this lovely list of delicious dishes I have scoured the internet, and my own site, for.

Happy Thanksgiving!!

Vegan Thanksgiving Recipe Ideas

Appetizers: 

Vegan Smoky Bean DipSmoky Bean Dip from me (is there a trend here with the smokiness)

Chili Cheese Dip from me. -This is actually a tradition on my husband’s side, not vegan, but the chili cheese dip.

Vegan Tempe Bacon Stuffed Mushrooms from Connoisseurus Veg. -I haven’t actually made these, but holy yum do they sound good!

Homemade Vegan Sushi from Minimalist Baker -A tradition in my family

Hummus a video from me -easy to make, versatile, and delicious.

Entrees: 

This picture is from the Vegetarian Times Website
This picture is from the Vegetarian Times Website

 

Vegan Pot Pie from me. – Full of fall vegetables, savory, impressive, and a true comfort food.

Pumpkin Ravioli with Brown Butter Sage Sauce from me. -Could this be any more fall?

Bell Pepper and Tomato Rice from me. -I have requested this from my mother on a few Thanksgivings. I love it! Non-traditional for sure, but oh so delicious, rather easy, and the leftovers are fantastic!

Lasagna with Roasted Vegetables and Cauliflower Alfredo Sauce. -This isn’t actually a full recipe, but you could use the sauce, some roasted veggies, and layer it all together for an amazing fall lasagna.

Vegetarian Wellington with Seitan, Roasted Mushroom & Kale from Veggie Belly -I haven’t tried this either, but it looks super impressive. There are suggestions for making it vegan so no worries there.

PUFF PASTRY WRAPPED LENTIL LOAF from It Doesn’t Taste Like Chicken. Lentil Loaf + Puff Pastry = Thanksgiving.

Sides:

Vegan Corn and Potato Chowder
Vegan Corn and Potato Chowder

Vegan Corn and Potato Chowder from me – Super easy to throw in the slow cooker and let it do it’s thing while you make something time consuming for the main dish.

Cranberry Orange Relish from me. -Cranberry something is necessary for Thanksgiving. Trust me and make this relish for your cranberry side.

Mashed Potatoes – You don’t need a recipe for this. Just cook potatoes, add earth balance, salt, and maybe a little nutritional yeast or coconut milk. Mash and eat. Yum.

Vegan Green Bean Casserole from Minimalist Baker. This version is totally homemade, not a can of cream of mystery in sight.

Vegan Pakoras from Veg Recipes of India

Butternut Bruschetta with Caramelized Onions from Chef Chloe.

Dessert:

Vegan Apple Pie
Vegan Apple Pie

Mom’s Apple Pie from my mom -It’s Thanksgiving a perfect pie has it’s place.

Vegan French Silk Pie from me -Rich, decedent, chocolaty. Need I say more?

Vegan Apple Spice Cake from me- The title says it all.

 Vegan Tiramisu Cupcakes from me -Impressive, creamy, adult yet playful, and quite lovely.

 Vegan Chocolate Bourbon Caramel Cake with Chocolate Ganache from me. Yup, chocolate cake. Why not?

A Vegan Mother’s Day In Food

Vegan Blueberry Muffin
Vegan Blueberry Muffin

So you’re looking for food to serve the vegan mother in you life for Mother’s Day. Good job; you’re working hard to fulfill her desires and it will be appreciated. Just for you, I’ll tell you what I would love for a food-filled vegan Mother’s Day.

Vegan Hot Chocolate

1. Start with vegan hot chocolate. If she’s into it, and most mothers are, add a shot, or ten, of espresso to make this a mocha.

 

Vegan Breakfast Sandwich

2. For first breakfast choose something savory such as a tofu breakfast sandwich, or just a delightful jalapeno bagel. If your special vegan is also gluten free try this savory oatmeal. For extra credit you can make the bagel at home. Just for you I made a video in case you’re going for the big wow factor.

Vegan Cinnamon Rolls

3. Of course, she will need a late morning snack. I suggest something sweet again and bakery quality. Maybe a blueberry muffin or cinnamon bun with another cup of coffee. Preferably iced at this point.

Vegan Chili Salad

4. Just a salad for lunch please to balance the morning and get her ready for the delightful dinner you are going to prepare.

 

 

Vegan Smoky Bean Dip5. Now a little appetizer of happy comfort served up in this smoky bean dip.

 

Vegan Lentil Tacos with Homemade Refried Beans

6. For dinner I’m going between these lentil tacos, or a pasta with vegan alfredo sauce. Hmm, I guess I’ll leave it up to the cook.

 

Vegan Chocolate Layer Cake7. Dessert, the most important part of the day! You have a few options, but in my world they are all chocolate. My first choice would be this vegan French Silk Pie. You could also do a chocolate cake, or chocolate chip cookies.

8. Good luck and thank you. The person you are cooking for will love the fact that you took the time to figure out and make something special just for her. Happy Mother’s Day!