vegan recipes

Zucchini Pasta Salad with Corn and Black Beans

INGREDIENTS

4-6 ounces pasta – penne, linguini, bow tie- or try GF pasta or Chickpea Pasta! ( grain-free)2 tablespoons olive oil4 fat garlic cloves- rough chopped2 shallots ( or half a red onion) – thinly sliced1 pound zucchini or summer squash ( a mix is nice)1 ear of corn, or sub red bell pepper1 lemon, zest and some juice to taste2-3 cups cooked or canned black beans- or sub any other bean! (1-2 cans)10 colorful cherry tomatoes, halvedheaping handful arugula (optional)½ – 1 cup chopped cilantro, Italian parsley or basilOptional – crumbled feta or goat cheese, pecorino, capers, kalamata olives, pumpkin seeds, chili flakes

INSTRUCTIONS

Set salted pasta water to boil on the stove and cook pasta according to directions on package- remember to save the pasta water.

If grilling the veggies, pre-heat grill and see notes.

If cooking veggies stove top, slice zucchini into ½ inch thick half moons. Lay corn down on a cutting board and slice the kernels off.

Heat oil in an extra large skillet over medium heat. Add garlic, shallot and zucchini and sauce for 5-6 minutes, stirring often, lowering heat if garlic starts to get too dark. Once the zucchini has a bit of color, stir in the zest from one lemon. Add the corn, and stir and cover the skillet with a lid and turn heat to low, letting it steam until zucchini is tender. Check after a few minutes, give a quick stir, cover again. Once zucchini is tender add the cooked black beans and let them warm through, adding the salt and pepper.

Drain the pasta remembering to SAVAE some salted pasta water. Add the pasta to the skillet, along with a few tablespoons of the salted pasta water ( 3-4). Squeeze with a little lemon juice. Stir, taste and adjust salt and lemon. To add more umami flavor ( optional) you could add capers, kalamata olives, ( or a few tablespoons olive tapenade), or shaved pecorino. A little anchovy paste is always an option too- stir a little in the pasta water that you add into the skillet. For heat add chili flakes.

Place this in a big bowl and right before serving toss in arugula and fresh herbs. Top with tomato halves. Sprinkle with feta or goat cheese or keep it vegan and lean.

If serving this chilled, make sure to re-taste for salt before serving. You will probably need to add more. If it tastes bland, it needs salt, and adding it will bring all the other flavors out.

Smoky Mac Stuffed Sweet Potato

INGREDIENTS

4- 1/2 lb . Sweet Potatoes Washed/Scrubbed1 1/2 C . Dried Pasta1 C . Baked Pumpkin Puree not pumpkin pie mix1/2 C . Vegetable Broth1/3 C . Raw Cashews soaked for - 1-2 hours or for 20 minutes in boiling water3 T . Nutritional Yeast1 Clove of Garlic1/2 T . Lemon Juice1/2 tsp . Dijon Mustard1/2 tsp . Chipotle Flakes1/2 tsp . Smoked Paprika1/2 tsp . Liquid Smoke1/2 tsp . Sea Salt1/4 tsp . Turmeric for color1 C . Packed Kale Chopped with Stems Removed3/4 C . Tomato Diced1/3 C . Yellow Corn Kernels1/4 C . Green Onion Diced (plus more for garnish, which is optional)

INSTRUCTIONS

Preheat oven to 375ºF. Wrap each sweet potato, separately, in foil and bake for 35-45 minutes or until they are fork tender.

While the sweet potatoes are roasting, start cooking the pasta by following the directions as the package describes (cooking times are different on most).
Take the pumpkin, cashews, veggie broth, nutritional yeast, garlic, lemon juice, mustard, chipotle flakes, paprika, liquid smoke, sea salt and turmeric in a blender or food processor and puree until completely smooth.
Once the pasta is done cooking, drain and rinse with cold water. Place the pot back on the stove, over low-medium heat.

Pour the cheese sauce into the pot, and add the kale, tomato, corn and green onion, as well.

Stir it all together and cook for 3-5 minutes, or until the kale is wilted. Add salt and pepper to taste, if desired.
Next, lower the heat and cover the pot until the sweet potatoes are done, if they aren't already.

Once the potatoes are done take them out of the oven and wait 5-10 minutes for them to cool, then unwrap, slice down the center to split and, if you have it, sprinkle a pinch of smoked salt over the potatoes.
Now, dump some freakin' mac and cheese in the middle of that thing and go to town!

Healthy Double Chocolate Zucchini Bread

INGREDIENTS

1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)1 cup shredded zucchini (from about 1 medium zucchini)1/2 cup sunflower butter1/2 cup pure maple syrup (or coconut palm syrup)1 teaspoon vanilla extract1 teaspoon apple cider vinegar1/2 cup dairy & nut free milk alternative such as flax, oat, or hemp milk1 cup gluten free oat flour1/2 cup unsweetened cocoa powder1 teaspoon baking soda1/4 teaspoon salt1/3 cup allergy friendly chocolate chips, plus extra for sprinkling on top (Enjoy Life is a good brand)
For the chocolate frosting:
4 oz GO VEGGIE vegan plain cream cheese1/4 cup organic powdered sugar2 tablespoons unsweetened cocoa powder1/2 tablespoon vanilla extract

INSTRUCTIONS

Preheat oven to 350 degrees F. Line a 8x4 inch baking pan with parchment paper and/or spray with nonstick cooking spray.

Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. Place in the fridge for 5 minutes so that it thickens up.

Next squeeze your shredded zucchini of excess moisture with a paper towel or cheesecloth then place shredded zucchini in a large bowl. Mix in the flax egg, sunflower butter, maple syrup, vanilla extract, apple cider vinegar and milk until well combined.

Next add in the oat flour, cocoa powder, baking soda and salt; mix until well combined. Fold in chocolate chips. Pour batter into prepared loaf pan and smooth top. Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean or with just a few crumbs attached. Cool pan on a wire rack for 10-15 minutes, then remove bread from pan, place on wire rack and allow it cool completely.

Once bread has cooled, you can make the frosting by beating together the cream cheese, cocoa powder, powdered sugar and vanilla extract until smooth and creamy. Spread over the top of the bread. Top with a tablespoon of extra chocolate chips and cut into 12 slices. Bread should be kept in the fridge once frosted. Enjoy!

Summer Pesto Pasta

INGREDIENTS

1 lb. spaghetti2 ears corn, shucked1 medium yellow squash, cut into - 1/2"-thick slices1 medium zucchini, cut into 1/2"-thick slices1 small bell pepper, seeded and cut into sixths4 green onions, trimmed2 tbsp. olive oil1 lemon1/2 c. store-bought refrigerated pesto1 pt. grape tomatoes, halved1/4 c. packed fresh parsley, chopped

INSTRUCTIONS

Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.
In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated. Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.

Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.

Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.