Recipes
Seafood Fettuccine Alfredo
Ingredients 1/2 cup uncooked fettuccine 1/4 pound uncooked medium shrimp, peeled and deveined 1/4 pound sea scallops, halved 1 shallot, chopped 1 garlic clove 1/4 cup chicken broth 1/4 cup white wine or chicken broth 1 cup heavy whipping cream or half-and-half cream 1/2 cup grated Parmesan cheese 2 tablespoons olive oil, divided Directions Cook the fettuccine according to directions. In a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth or wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.
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Vegan Vegetable Cheddar Soup
Ingredients 1.5 cups of Cauliflower 4 cups Low Sodium Vegetable Broth 1 and 1/4 cup of Broccoli 1 cup Carrot 1 Potato 3 stalks Celery 1/4 Onion 1/2 cup Unsweetened Almond Milk 1/2 cup Nutritional Yeast 2 Tbs Lemon Juice 1 1/2 Tbs Apple Cider Vinegar 1 tsp Garlic Powder 3/4 tsp Salt 1/4 tsp Ground Pepper 1/4 tsp Thyme Instructions Chop all vegetables and add to soup pot. Leave broccoli aside. Add 4 cups of Vegetable Broth and bring to a boil. Cook until vegetables are soft Then blend soup with blender/ immersion blender. Stir in milk Add all seasonings and mix Then add frozen broccoli Simmer on low heat for 5-10 min until broccoli is hot Then serve
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Stuffed Pepper with Mushroom & Vegan Feta
INGREDIENTS 6 bell peppers 2 cups cooked brown rice 4 tsp. olive oil 1 onion 1.5 cups mushrooms, chopped finely 2 tsp. Greek Seasoning 1.25 cups crumbled Vegan Feta cheese INSTRUCTIONS Cook 2 cups brown rice. Preheat oven to 375F/190C. Find a baking dish that will hold all six peppers standing up, and coat with olive oil. Slice tops of the peppers, remove all seeds and stand them in baking dish. Finely chop remaining pepper (that was removed) an onion, an mushrooms. Heat 2 tsp. of oil in frying pan, add onions and peppers, and saute over medium-high heat for about 4 minutes. Remove onions and peppers to a plate Add 1 tsp. of oil to pan, add chopped mushrooms, and cook for about 6 minutes. Place the sauteed onions and peppers back into the pan with the mushrooms Add the Greek Seasoning and cook 1 minute more. Stir in the cooked rice and add 1 cup of the crumbled Feta Gently fill each pepper with the stuffing When all peppers are stuffed, cover the baking dish with foil and cook for 30 minutes. After 30 minutes, remove dish from the oven and remove the foil. Sprinkle 2 tsp. crumbled Feta on the top of each pepper Bake 20-30 more minutes more, until the Feta is melted.
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Tofu Ricotta Roll up
Ingredients Eggplant 2 large eggplants (cut length wise into 1/4" fillets) 2 tablespoons olive oil 2-3 cups marinara sauce Tofu Ricotta 1 3/4 cups extra firm tofu ( tofu must be drained and pressed for 20 mins) 1/3 cup unsweetened vegan yogurt 2 tablespoon nutritional yeast 1-2 tablespoons lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon garlic 1/2 teaspoon onion 3/4 teaspoon salt 1/2 cup fresh basil Instructions Tofu Ricotta 1. Place pressed tofu in a food processor. 2. Add the lemon juice, yogurt, vinegar, nutritional yeast, garlic, onion, and salt. 3. Pulse 4-5 until you've reached a textured consistency 4. If it's dry add yogurt, or splash of milk, oil or water. 5. Taste for seasoning. 6. Add basil and pulse until you see green flecks. Eggplant 1. Preheat oven to 400° F (200° C). 2. Place 1 cup of marinara sauce into 13X9 baking dish to lightly coat. Set aside. 3. Sprinkle eggplant slices with salt. 4. Let them sit for 15-20 minutes. (This will release moisture, soften them and remove any bitterness) 5. Lightly rinse and pat eggplant dry with paper towel. 6. Heat grill pan, medium-high heat, for a few minutes. 7. Brush oil on each side of the eggplant slices to coat well. 8. Add eggplant slices, leaving some room in between. 9. Grill for 3-4 minutes on each side 10. Repeat until all the eggplant is grilled. 11. Now add 1 tablespoon of tofu ricotta to the larger end of each slice and gently roll up. 12. Place seam-side down into baking dish. 13. Pour the remaining cup of marinara down the middle of eggplant slices. 15. Place in the oven for 10-15 minutes until heat throughout.
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Vegan Basil Pesto (Dairy & Gluten free)
🥙 Vegan Basil PestoEnjoy this quick and easy recipe. For anyone with health issues, it is gentle on the stomach and you can add any neutral superfood to it. Ingredients 4 cups Fresh Basil1/3 cup Olive oil1/2 cup Pine Nuts2 Tbsp Nutritional Yeast1/4 tsp Himilayan salt1x garlic clove Directions Add all ingredients to a food processor and blend!
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Healthy Chicken Shawarma Quinoa Bowls
TOTAL 38 MINS YIELD 2 QUINOA BOWLS Ingredients 1 cup dry quinoa 1 + 1/2 cups water 2 chicken breasts, boneless/skinless 1 clove garlic, smashed and minced 2 TBSP olive oil, divided juice of 1/2 a lemon 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground turmeric 1/8 teaspoon cayenne pepper 2 gluten free naan flatbreads, toasted or warmed slightly The Veggies: 1/4 of a small red onion 1/2-3/4 a bell pepper, red or green 1/2 a seedless cucumber 1 cup grape tomatoes juice of 1 lemon 2 TBSP olive oil 1-2 TBSP fresh chopped parsley Tahini Sauce: 1⁄4 cup tahini 1 clove garlic, smashed and minced juice of 1/2 a lemon 3 TBSP warm water 1/8 tsp salt 1/8 tsp black pepper 1/8 tsp paprika note: you'll need 2 medium lemons total and 2 cloves garlic total if making all the components of this recipe. Instructions First rinse and drain your quinoa using a mesh strainer or sieve. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed. While the quinoa cooks, prep your veggies! Chop onion, bell pepper, cucumber, and parsley. Mince your garlic and slice grape tomatoes in half. Pat chicken dry with paper towel, then place a dry paper towel on top. Using a meat mallet or heavy pan, pound to 1⁄4-inch thickness. In a large shallow bowl or resealable plastic bag, combine cumin, paprika, turmeric, and cayenne pepper with juice of 1⁄2 lemon, minced garlic, and 1 TBSP olive oil. Add chicken and coat with the spices. Set aside to marinate at room temperature for at least 10 minutes. Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Season with salt and pepper, to taste. Set aside. Remove chicken from marinade and season both sides with 1⁄2 tsp salt and black pepper as desired. Heat 1 tablespoon olive oil in pan from naan over medium heat. When oil is shimmering, add chicken. Cook until chicken is cooked through (165 degrees F), approx 3-4 minutes per side. Transfer chicken to a plate and allow to rest while you prep your quinoa bowls. Combine onion, bell pepper, cucumber, tomatoes, and parsley in a bowl and dress with juice of one lemon and 2 TBSP olive oil. Season if desired. For the tahini sauce, whisk together tahini, lemon juice, and minced garlic. Slowly add warm water, whisking well until thin and saucy. Season with salt, pepper, and paprika. Slice your chicken into thin strips or chop into bite-sized pieces. Now let's toss it all together! You can plate the veggies and chicken on top as pictured above or toss the quinoa with the veggies first for goodness in every bite! Dress with tahini sauce and dig in! AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS
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