Spinach, Basil Pesto, & Ricotta Lasagna

For ricotta, I usually use a tofu mixture. I saw Tofutti made a vegan ricotta which I'd never heard of store bought vegan ricotta before. I thought I'd make a lasagna out of it! Maybe next time I'll make a pasta. Overall, the Tofutti ricotta turned out lovely in this lasagna. I think I may prefer it over a tofu mashed ricotta mixture. It gave it a more authentic feel.

Spinach, Basil Pesto, & Ricotta Lasagna

Instagram Photo (User: veganmiss)

* Prep Time: 10 minutes
* Cook Time: 1 hour
* Ingredients:

• 1 box whole wheat lasagna noodles
• 1/2 container (5 oz.) fresh spinach, chopped
• 1/2 cup fresh basil pesto*
• 1 tub (16 oz.) vegan ricotta cheese*
• 1/3 cup vegan Parmesan* 
• 1 tbsp fresh oregano, minced
• 1/2 tbsp fresh thyme
• 1/2 tsp sea salt
• 1/4 tsp fresh nutmeg
• black pepper, to taste 
• 1 jar Italian herb tomato sauce
• 1/2 - 1 cup vegan mozzarella shreds*

* Recipe:

1. Preheat 350 degrees.
2. In a big pot of boiling water, add a pinch of salt and drizzle of olive oil and cook 4 sheets of lasagna noodles at a time.
3. Combine the spinach, pesto, ricotta cheese, Parmesan, oregano, thyme, salt, nutmeg, and pepper in a bowl.
4. Spread a layer of tomato sauce in a baking dish. Add a layer of noodles, tomato sauce, and ricotta mixture. Repeat layering this way and finish the top with just a layer of noodles and tomato sauce. Bake for 35 minutes uncovered.
5. Add the mozzarella shreds to the top of lasagna and bake for another 10 minutes.

* Note: I made the pesto fresh from scratch, but you can opt use store bought. The ricotta cheese is from Tofutti. The vegan Parmesan I use is Galaxy brand. Lastly, the vegan mozzarella shreds I used was Daiya. 

Lemony Orzo with Asparagus & Shiitake Mushrooms

Vegan Miss is on Pinterest! Check it out. 

This recipe is a lot like a risotto. Orzo is a pasta but people often mistake it for rice. I had a bunch of asparagus that my friend brought me from his orchard as well as tons of rhubarb. Still having some asparagus left, I thought making a risotto-style orzo would be neat. 

Lemony Orzo with Asparagus & Shiitake Mushrooms

* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Ingredients:

• 1 cup orzo
• 1-1 1/2 cups vegetable stock
• 2 tbsp olive oil
• 1/2 small yellow onion, sliced
• 2 cloves garlic, minced
• 10-12 stalks asparagus, end trimmed, sliced in pieces
• 1/3 cup dried or fresh shiitake mushrooms, sliced
• 1/3 cup frozen peas and carrots, optional
• 2 tbsp lemon juice
• 1/4 tsp lemon zest
• 1 tbsp vegan Parmesan*
• salt and pepper, to taste

* Recipe:

Instagram Photo

1. Dehydrate the dried mushrooms in boiling water until soft, about 10 minutes. Remove mushrooms and slice. If you are using fresh mushrooms, skip this step.
2. Bring the vegetable stock to a soft boil and then turn down the heat.
3. In a skillet, add 1 tbsp of olive oil and sautee onions with salt until translucent and soft. Add the garlic and cook for another minute or two. Then add the asparagus, shiitake, and pepper, cooking until the asparagus and mushrooms are soft. (If you are adding peas and carrots as I did, do it at this step, cooking with the other vegetables.)
4. Next, in a small pot add the orzo, remaining olive oil, lemon juice, lemon zest, and Parmesan. Add a ladle full of broth at a time, stirring until all the liquid has been absorbed.
5. Repeat the process until all the broth has been used.
6. Add the vegetable mixture from the skillet to the orzo. Mix. Top with more Parmesan if desired when serving. 

* Note: For vegan Parmesan, I use Galaxy topping.

Baked Tomato with Tofu Spinach Basil Ricotta & Panko Topping

Before I begin, Vegan Miss is now on Instagram! Follow "veganmiss".

I had 3 organic tomatoes sitting in my fruit bowl and had been pondering what to make with them. Too much tomato in a salad isn't my taste and there were not enough to make a good sauce for pasta or lasagna. Then I thought, hey, why not core them and bake like a pepper? I used a ricotta filling that could be used in a vegan lasagna and topped with panko for a nice crunchy finish.

Baked Tomato with Tofu Spinach Basil Ricotta & Panko Topping

* Prep Time: 10 minutes
* Cook Time: 10-15 minutes
* Ingredients (for filling):

• 1/2 block firm tofu (12 oz.), mashed
• 2 tbsp fresh basil, finely chopped
• 2 tbsp spinach, finely chopped
• 2 cloves garlic, minced
• 2 tbsp non-dairy milk*
• 1-2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tsp vegan Parmesan*
• 1/2 tsp onion powder
• salt and pepper, to taste

* Ingredients (for topping):

• 1/3 cup panko crumbs
• 1 tsp fresh basil, finely chopped
• 1/2 tsp Italian seasoning
• salt and pepper, to taste
• olive oil, to taste

* Ingredients (remaining):

• 3 or 4 medium tomatoes
• olive oil, to top
• vegan Parmesan, to top
• salt, to top

 * Recipe:

1. Preheat the oven to 400 degrees.
2. In a large bowl, mash the tofu and add the rest of the filling ingredients. Mix well.
3. In a smaller bowl, combine the topping ingredients. Add enough olive oil just to make the crumbs stick. 
4. Cut the top of each tomato and take out the core. Add the filling to the tomatoes then top with the panko mixture.
5. Place tomatoes on a small baking dish. Also place the tomato tops in the dish, but not on top of the stuffed tomatoes yet. Drizzle everything with a bit of olive oil.
6. Put in oven and let bake for about 5-10 minutes until you notice the panko starting to brown. Remove from oven and using a fork, add the tomato tops back to the tomatoes covering the panko. Return to the oven and let bake for another 5-10 minutes or until the tomatoes seem soft and baked.
7. Top the baked tomatoes with vegan Parmesan and salt. 

Instagram photo

* Note: For non-dairy milk I used almond milk. Feel free to use whatever you like. The vegan Parmesan is optional but I enjoy it which is why it is in this recipe. I used Galaxy topping.

Stuffed Zucchini Cups, Pear Stuffed Heart-Shaped Ravioli in Walnut Sage White Wine Reduction, & Heart-Shaped Raspberry Tiramisu

Ah, Valentine's Day. To me, I always think Italian food is the way to go for this holiday. Last year, I made a lovely dinner of raw kale salad, spaghetti and heart-shaped meatballs, and tiramisu. This year, I changed the tiramisu recipe to a raspberry version that is heart-shaped. Who doesn't love cute lovey-dovey food on this holiday?!

Stuffed Zucchini Cups

* Prep Time: 10 minutes

* Cook Time: 30-40 minutes

* Ingredients: 

• 2 large zucchini
• 2-4 tbsp olive oil
• 1/2 medium white onion, finely diced
• 4 cloves garlic, minced
• 1 small green pepper, finely diced
• 1 package (8 oz.) vegan ground crumbles*
• 1/2 cup button mushrooms, sliced
• 1 tbsp fresh basil, minced
• 1 tbsp fresh parsley, minced
• salt and pepper, to taste
• 1/4 tsp oregano
• 1/4 cup tomato basil pasta sauce*
• vegan mozzarella, to top*
• vegan Parmesan, to top (optional)*
• sea salt, to top (optional)*

* Recipe:

1. Preheat oven to 350 degrees. 
   
2. In a large skillet, heat olive oil over medium heat. Cook the onions with salt and pepper until translucent. Add the garlic, green peppers, mushrooms, and crumbles. 
3. Cook for about ten minutes until the crumbles are brown. Add the basil, parsley, and oregano and keep cooking for another two minutes.
4. Cut the zucchini in about one inch pieces. Using a small spoon or melon baller, scoop out the insides of the zucchini being careful not to take out the bottom. 
5. Fill the zucchini with the crumble mixture and top with pasta sauce, mozzarella, and Parmesan.
6. On a lightly oiled cookie sheet, bake zucchini cups for 20 minutes. When done, top with a bit of sea salt.

* Note: For ground crumbles, I diced up a package of Upton's Naturals ground beef style seitan. You can get it around the Chicago area at Whole Foods or otherwise online. If you can't find Upton's, you can use Boca crumbles or Yves brand. The pasta sauce I used was Whole Foods 365 Organic brand. I used Daiya vegan mozzarella. The Parmesan and sea salt are optional, but I would suggest Galaxy topping for vegan Parmesan. 

Pear Stuffed Heart-Shaped Ravioli in Walnut Sage White Wine Reduction

* Prep Time: 45 minutes

* Cook Time: 15 minutes

* Ingredients (for ravioli filling):

• 2 anjou pears, finely diced
• 1 whole shallot, sliced
• 1/4 package (2 oz.) vegan cream cheese*
• 1/2 cup tofu ricotta*
• 1/4 cup vegan mozzarella*
• 1-2 tbsp olive oil
• 2 cloves garlic, roasted, minced
• 1 tbsp fresh parsley, chopped
• 1/8 tsp oregano
• salt and pepper, to taste

* Ingredients (for dough):

• 1/2 cup all-purpose flour
• 1/2 cup semolina flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/3 cup water
• 1 tsp olive oil, for boiling water
• pinch of salt, for boiling water

* Ingredients (for reduction):

• 1/2 cup walnuts, chopped
• 1/4 cup vegan butter*
• 2 tbsp fresh parsley, minced
• 3 tbsp fresh sage, minced
• 1 cup white wine*
• salt and pepper, to taste

 * Recipe (for filling):

1. In a medium skillet, cook the pears and shallots for about 10 minutes over medium heat until they are soft. 
2. Combine the remaining ingredients in a large bowl. 
3. When pears are cooked, add to the bowl and mix well.

* Recipe (for dough):

1. Mix the all-purpose flour, the semolina flour, and salt well in a medium bowl.
2. On a clean counter space, create a mound with the flour mixture. In the center, create a well. In the well, put in the olive oil and water. 
3. Slowly start to mix and then knead dough until smooth.
4. Using a floured rolling pin, roll out the dough until slightly thin.
5. Cut the dough with a 3 inch heart-shaped cookie cutter.
6. Place 1 tbsp of the filling in the center of the dough.
7. Using water, wipe the edge of the dough. Top with another heart-shaped dough piece. Press the edges with a fork.
8. In a medium pot of boiling water, add the salt and olive oil, then cook the ravioli until the float (only a few minutes). Let cook for one minute after they start to float. Do not overcrowd the pot with ravioli or else they will stick together.

* Recipe (for reduction):

1. In a medium skillet, toast the walnuts over medium heat.
2. Add the butter, white wine, sage, salt, and pepper. Reduce to half.
3. Stir in the parsley once reduced.

* Note: For vegan cream cheese, I used Tofutti brand. The tofu ricotta recipe was taken from the Veganomicon cookbook. See recipe here. For vegan mozzarella, I used Daiya. I used Earth Balance for vegan butter. Lastly, make sure your white wine is vegan!

Heart-Shaped Raspberry Tiramisu

* Prep Time: 15 minutes
* Cook Time: 20 minutes
* Ingredients (for lady fingers):

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup white sugar*
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup non-dairy milk*
• 2 tbsp vegan butter, melted*
• 3 "egg" Ener-G egg replacer (follow box instructions)*
  

* Ingredients (for custard filling):

• 1 8 oz. container vegan cream cheese*
• 1/2 cup vegan sour cream*
• 1/4 cup non-dairy milk
• 1/4 cup amaretto
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp agave nectar*
• 2 tsp cornstarch (mixed with 2 tbsp water)

* Ingredients (for coffee mixture):

• 1/2 cup espresso*
• 1 1/2 tbsp Grand Mariner  

* Ingredients (for topping):

• fresh raspberries
• raspberry jam
• cocoa powder, to dust
• powdered sugar, to dust
• shaved dark vegan chocolate, to top

* Recipe (for lady fingers):

1. Pre-heat oven to 400 degrees.
2. Combine the dry ingredients in a medium bowl. Combine wet ingredients in another small bowl.
3. Add the wet ingredients to the dry ingredients and mix well. Make sure no lumps are in the batter.
4. In an oiled medium baking dish, add the batter in a level fashion.
5. Bake for 12-15 minutes until golden and a toothpick can come out clean from the center of the cake.

* Recipe (for custard filling):

1. Combine all the ingredients except for the cornstarch mixture. Whisk together until no lumps are found.
2. In a small pot, add the custard mixture and heat on medium heat. When it starts to boil, add the cornstarch mixture.
3. Turn to low to medium heat and cook for about five minutes. It should look rather thick (rather than runny).
4. Set aside until needed for building process.

* Recipe (for coffee mixture):

1. Combine freshly made espresso with Grand Mariner.

* Recipe (for building):

1. Using a 3 inch heart-shaped cookie cutter, cut out hearts from the lady finger cake.
2. Dip each heart in the coffee mixture on both sides of the cake.
3. Place one heart on a plate. Top with a layer of raspberry jam and then custard mixture.
4. Repeat steps 2 and 3 one more time.
5. Once done adding custard to the last cake piece, top the tiramisu with fresh raspberries, cocoa powder, powdered sugar, and shaved chocolate. 

* Note: Make sure all the sugar in this recipe is vegan. You can find marked vegan sugar at health food stores. I used soymilk, though feel free to use any non-dairy milk. I used Earth Balance for vegan butter. Ener-G is an egg replacer one can find in the baking area of health food stores. There are other means of egg replacing such as using apple sauce. For vegan cream cheese, I used Tofutti brand. The sour cream was Tofutti brand. Agave nectar is a natural sweetener used to replace honey. One can find it near the honey in the green/organic/natural section of your grocery. I have an espresso maker, so I just made my espresso for this. They do make powdered espresso that I'm sure you could add water to. It would be in the baking section of your grocer.

 

Arugula, Farro, & Buttercup Squash Salad

Arugula, Farro, & Buttercup Squash Salad

 * Prep Time: 6 hours to overnight
* Cook Time: 30 minutes
* Ingredients: 

• 1 1/2 cup farro*
• 2 cups arugula
• 1 small buttercup squash, skin removed, cubed
• 2 tbsp olive oil, more to taste
• 1/4 medium white onion, diced
• 2 cloves garlic, minced
• 1 tbsp red wine vinegar, more to taste
• 1/2 tsp ground coriander
• 1/8 tsp marjoram
• salt and pepper, to taste

* Recipe:

1. Let the farro soak for at least 6-8 hours to overnight. I did this per box directions. Follow whatever your farro box or bag tells you.
2. In a small pot, cook the cubed buttercup squash in 1 tbsp olive oil over medium heat until tender, about 10-15 minutes.
3. While squash is cooking, prepare farro according to box directions to cook. It should end up tender like rice.
4. In a small skillet, heat remaining olive oil over medium heat and cook onions and garlic. Cook until onions are translucent.
5. In a big bowl, combine all the ingredients. Add more olive oil and vinegar if need be until the taste turns out as you like it. 

* Note: Farro is common in Middle Eastern and Italian dishes. You can find it with the other grains in your grocery. I got my bag at Whole Foods.

Mushroom & Kale Pizza with Truffle Oil

This is a beautiful and elegant pizza. If you don't have truffle oil, you could sub this for extra virgin olive oil. I would recommend adding more exotic fresh mushrooms on this as well. I only had cremini and shiitake in my fridge, otherwise I would have!

Mushroom & Kale Pizza with Truffle Oil

* Prep Time: 50 minutes
* Cook Time: 15 minutes
* Ingredients (for dough):

• 1 tbsp sugar
• 1 package active dry yeast
• 1 cup warm water
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup bread flour
• 1/4 tsp salt
• 1 tsp fresh thyme, chopped
• 2 tbsp olive oil
• 2 tbsp yellow cornmeal & flour (used to dust counter to roll out dough)

* Ingredients (for topping):

• 1 cup cremini mushrooms, sliced
• 1 cup shiitake mushrooms, sliced
• 1/2 cup dinosaur kale, chopped
• 1/2 medium red onion, sliced
• 1 tbsp olive oil
• 1/2 cup vegan mozzarella cheese*
• 1 tbsp white truffle oil*
• vegan Parmesan, to taste*

* Recipe:

1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.  
2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
3. Remove and let stand for about 45-50 minutes or until it doubles in size. (You want the crust to be more fluffy for your end product, so you should allow more time for the dough to rise.)
4. Preheat the oven to 475°F.
5. While dough is rising, sautee onions over medium heat in olive oil until caramelized. 
6. Stretch the dough to fit a round pizza baking pan. Lightly dust with flour to prevent the dough from sticking. Make the middle dough thinner in order for the outside dough to be thicker (for thicker crust).
7. Add about half the vegan mozzarella, the caramelized onions, kale, vegan Parmesan, then mushrooms. Top with the remaining mozzarella and drizzle with truffle oil (including over crust).
8. Bake for 15 minutes.

* Note: For vegan mozzarella, I used Daiya. You could opt to leave this pizza cheese-less too if one wanted. Truffle oil is something where a little goes a long way in taste and flavor. Be sparing. You may even need to use less than what I suggested. I drizzled from the bottle. For vegan Parmesan, I used Galaxy topping.

Penne in Forest Mushroom Vodka Sauce

I've been meaning to try and make a vegan vodka sauce for a very long time. I haven't had it in many years so this was a fun project for me. Buon appetito!

Penne in Forest Mushroom Vodka Sauce

* Prep Time: 5-10 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 1 dozen hothouse tomatoes*
• 1/3 cup olive oil
• 1/2 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 bay leaf
• salt and pepper, to taste
• 1/2 medium carrot, grated
• 1 cup vodka
• 2 oz. dried forest mushroom blend, rehydrated, chopped
• 12 oz. penne pasta
• 6 fresh basil leaves, minced
• 2 tbsp fresh parsley, minced
• 1 tbsp fresh thyme, minced
• 1/2 cup vegan heavy whipping cream*
• 1/3-1/2 cup frozen peas
• vegan Parmesan, to taste* 

 * Recipe:

1. In a large pot, boil the tomatoes until the skin starts to crack and peel. Remove from pot and peel the skin off the tomatoes.
2. Take the water out of the large pot and add the tomatoes, olive oil, onion, garlic, salt, pepper and bay leaf. Cook on medium heat until the onions are translucent.
3. Add the carrot and vodka. Reduce by 1/4th or for about 15 minutes.
4. In a medium sized pot, rehydrate the mushrooms. Once soft, remove and boil pasta in the mushroom water.
5. Once the sauce is reduced, add the basil, parsley, thyme, heavy whipping cream, peas, and chopped mushrooms. Cook until peas are soft.
6. Remove the bay leaf. Combine the pasta with the vodka sauce. Serve with Parmesan to top.

* Note: You can use roma tomatoes instead of hothouse. Feel free to use whatever you like or for convenience, 2 large cans of whole peeled tomatoes can be used instead. For heavy whipping cream, I used Soyatoo. For vegan Parmesan, I used Galaxy Topping.

Chick'n Scallopini with Wild Mushroom Risotto

Tasty and a perfect romantic dinner. ♥

Chick'n Scallopini with Wild Mushroom Risotto

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients (for risotto):

• 1 cup white rice
• 2 cups water
• 2 5 oz. bags dried wild mushrooms, dehydrated, sliced
• 1 cube vegetable bouillon, follow directions
• 1/4 cup chopped parsley
• 3 cloves garlic, minced
• 1/2 small yellow onion, chopped
• 4 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1/4 cup basil, chiffonade 
  
• salt and pepper, to taste
• vegan Parmesan, to taste* 

* Ingredients (for chick'n):

• 1 tbsp olive oil
• 2 Gardein chick'n scallopini patties*
• 1/2 small yellow onion, sliced
• 2 garlic cloves, minced
• 1/4 cup pinot grigio white wine*
• 3 sprigs fresh thyme, stems removed
• 2 tbsp Daiya mozzarella, split between scallopini*
• 1/2 medium lemon, juiced
• basil, chopped, to top 
  

* Recipe (for risotto):

1. Dehydrate the wild mushrooms in boiling water until soft, about 10 minutes.
2. Remove mushrooms and slice, reserving water to make broth.
3. With mushroom water, add the cube of bouillon and the amount of remaining water needed for two cups. Bring to boil.
4. In a skillet, add 2 tbsp of olive oil and sautee onions with salt until translucent and soft.
5. Add remaining oil and cook the garlic and mushrooms, about 5 minutes.
6. Next, add the rice, parsley, rosemary, basil, vegan Parmesan, remaining salt, and pepper. Sautee until rice starts to brown, stirring constantly. Add a ladle full of broth at a time, stirring until all the liquid has been absorbed.
7. Repeat the process until all the broth has been used.

* Recipe (for chick'n):

1. Add oil to skillet and caramelize onions.
2. Next, add garlic, thyme, and scallopini. Cook through until scallopini is golden brown. Add wine to deglaze.
3. As wine is cooking down, add lemon juice. Allow the sauce to cook.
4. Remove scallopini and slice in thin strips.
5. Top with sauteed onions, wine reduction, Daiya, and bake to melt cheese at 200 degrees.
6. Remove and place atop risotto.
7. Sprinkle basil over dish.

* Note: For vegan Parmesan, I use Galaxy brand. Gardein is a great mock meat company that you can find in most groceries. Make sure your wine is vegan! Daiya is a tapioca based cheeze product that has become readily available at most health food stores. You can also find it online. 

Italian Wedding Soup

I do miss Italian wedding soup a lot. This was pretty taste. I would recommend using the Galaxy brand Parmesan if you can find it. I tried three Whole Foods, but couldn't find anything so I settled for Parm which I do not particularly care for. It has too much of nutty taste for me. The floating bits in the pictures are from the Parm. Apparently that's what happens to it when added to liquids. There is also couscous at the bottom of the soup too which you can not see in the pictures. Some people prefer spiral pasta noodles, though, so pick whichever strikes your fancy! 

Italian Wedding Soup

* Prep Time: 15 minutes
* Cook Time: 30-40 minutes
* Ingredients (for meatballs):

• 1 package (8 oz.) Italian style seitan, finely chopped*
• 1/4 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup Italian parsley, finely chopped
• 1/4 cup vegan Parmesan*
• salt and pepper, to taste
• 2 "eggs", made as directed by box instructions*
• 1/4 cup Italian breadcrumbs*
• 1 tbsp olive oil

* Ingredients (for soup base):

• 8 cups vegetable broth
• 1 cup spinach, chopped
• 2 tbsp vegan Parmesan
• pepper, to taste
• 1/2 cup white wine*
• 1/2 cup couscous
• 2 tbsp olive oil

* Recipe (for meatballs):

1. Mix all the meatball ingredients together in a large bowl.
2. Form into small to medium shaped balls.

* Recipe (for soup):

1. Over medium heat in a pot, add the olive oil. Brown each side of the meatballs for about 10 minutes.
2. Remove the meatballs and set aside.
3. Add the remaining ingredients and cook for another 20-30 minutes.
4. When done cooking, place some broth in a bowl and add several meatballs.

* Note: For my seitan needs, I swear by local seitan gods, Upton's Naturals. You can find it online at vegan stores. You could use other seitan-style meat crumbles such as Boca Ground Crumbles,Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. For ease, one could just use frozen vegan meatballs too such as Nate's. For vegan Parmesan, I recommend Galaxy brand. I basically only use Ener-G for egg replacement purposes. Make sure your breadcrumbs are vegan as they often have dairy in them! I use Whole Foods brand. Make sure your alcohol is vegan.

Spinach & Mushroom Fettuccine Alfredo

This recipe was an accident. Not planned, just happened! I love it. It was very good and tasted a lot like real fettuccine alfredo which I miss dearly.


Spinach & Mushroom Fettuccine Alfredo 

* Prep Time: 30 minutes
* Cook Time: 30 minutes
* Ingredients:

• 10 oz. each of dried porcini & dried chanterelle mushrooms, rehydrated, sliced thin
• 1 1/2 cups non-dairy milk*
• 2-3 tbsp vegan butter*
• 1/2 lb. fettuccine pasta, cooked slightly under
• 1 cup spinach, cut chiffonade
• 7 oz. silken tofu
• 1/4 cup nutritional yeast flakes
• 1/8 cup vegan Parmesan*
• 2 cloves garlic, minced
• salt and pepper, to taste
• 1/4 cup basil, chopped
• 1/4 cup parsley, chopped

* Recipe:

1. Soak the mushrooms in the milk for 30 minutes. Strain the mushrooms and reserve the milk. Slice the mushrooms thin.
2. Cook the pasta until slightly underdone. Reserve 1/2 cup of the pasta water.
3. In a food processor, blend the tofu, milk, nutritional yeast flakes, and Parmesan.
4. In a medium pan on medium heat, melt butter with salt. Saute mushrooms and garlic until tender.
5. Add the spinach and basil to the pan until they are wilted.
6. Next, add the tofu mixture, parsley, and pasta water to the pan. Cook low until it starts to thicken.
7. Toss with fettuccine noodles.
8. Serve with cheezy garlic bread.

* Note: For non-dairy milk, I like almond milk. Feel free to use whatever you would like. For vegan butter, I prefer Earth Balance olive oil based. Lastly, for vegan Parmesan, I like Galaxy brand.

English Muffin Pizzas

One of the Vegan Miss Facebook fans asked me to post a kid-friendly healthier recipe. This is pretty basic, but replacing pizza dough with English muffins is a nice health switch-a-roo. I used whole wheat muffins to up the health factor ante. To make it more adult-like, one could replace the pasta sauce for vegan pesto or an exotic oil (porcini mushroom oil with added spices is divine). 

English Muffin Pizzas

* Prep Time: 5 minutes
* Cook Time: 10-12 minutes
* Ingredients:

• 8 tbsp pasta sauce*
• 4 tbsp Daiya mozzarella cheese* 
• 2 tbsp vegan Parmesan*
• 2 English muffins, split in half

* Recipe:

1. Preheat the oven to 400 degrees.
2. Put two tablespoons of pasta sauce on each piece of English muffin.
3. Top with half a tablespoon of Parmesan on each piece of English muffin and then one tablespoon Daiya.
4. Bake for 10-12 minutes until the Daiya is golden brown.

* Note: I used organic mushroom pasta sauce. Pick whatever you fancy in a sauce! Daiya is found in most health food stores nowadays. For vegan Parmesan, I prefer Galaxy brand. Make sure your English muffins are vegan! 

Fennel, Artichoke, and Eggplant Caponata

This was a very nice dish! Someone had request on the Vegan Miss Facebook that I do a dish with fennel and artichoke, so I thought a caponata would be nice. I did not use olives as I dislike them. Feel free to add if you wish. I chose fresh herbs for flavor, but to save time you could use dried versions.


Fennel, Artichoke, and Eggplant Caponata

* Prep Time: 10-15 minutes
* Cook Time: 30 minutes
* Ingredients:

• 1/4 cup olive oil
• 1/2 medium white onion, finely chopped
• 2 cloves garlic, minced
• 2 stalks green onion, finely chopped
• 1 stalk celery, finely chopped
• 1/2 medium fennel bulb, finely chopped
• 1/2-3/4 medium eggplant, peeled, diced small
• 3 medium tomatoes, diced small
• 1/2 can (15 oz.) artichoke hearts, finely chopped*
• 1/4 cup tomato sauce*
• 1/4 cup red wine vinegar
• 2 tbsp capers
• 2 tbsp pine nuts, toasted
• 2 tsp sugar*
• salt and pepper, to taste
• 1 tbsp fresh basil, finely chopped
• 1 tbsp celery tops, finely chopped
• 1 tbsp fresh Italian parsley, finely chopped
• 1 tsp fresh thyme
• sliced baguette, toasted

 * Recipe:

1. In a large skillet, heat olive oil over medium heat. Once hot, add the onion and allow to sweat.
2. Next, add the garlic, green onion, celery, fennel, eggplant, tomatoes, artichoke hearts, tomato sauce, vinegar, capers, pine nuts, sugar, and salt and pepper. Cook for about 20-25 minutes until the vegetables are all tender.
3. Once vegetables are tender, add the remaining ingredients except the bread. Cook for another 5 minutes.
4. Serve at room temperature or warm with toasted baguette slices.

* Note: Feel free to use fresh prepared artichoke hearts. For the sake of time, I used canned ones. Add more tomato sauce if you feel it is necessary. Lastly, make sure your sugar is vegan!