This week, at the grocery, I grabbed a bag of brussel sprouts on a whim, and got some baby carrots. So, last night making dinner, I decided to roast them up with a nice umami flavor. I had also gotten some apples that we weren’t really enjoying (picky apple eaters).
Umami Sprouts and Carrots
4 cups of brussel sprouts washed and trimmed 4 cups of mini carrots or carrots peeled and chopped ¼ cup balsamic vinegar ¼ cup olive oil ¼ cup nutritional yeast sea salt and pepper to taste
Combine all ingredients and toss or gently stir until the vegetables are coated. Place on a baking stone or sheet and cook at 425* until the carrots are done.
4 apples sliced into wedges ¼ cup maple syrup 3 TBS cinnamon 3 TBS sugar
Spray a baking sheet with nonstick spray if it is not a nonstick sheet, or cover in parchment paper. Arrange apples on the sheet with the inner side of each slice facing up. Drizzle with maple syrup, sprinkle with cinnamon and sugar. Bake at 425* until apples are soft. Serve with non-dairy yogurt if desired.
Simple cookie recipe for vegan chewy-on-the-inside cookies! With oats and no eggs or dairy, you can even pretend they are good for you.
½ cup vegan butter at room temperature
1 cup light brown sugar
1.5 tbsp soy or oat milk
3 tbsp maple syrup
1 tsp vanilla extract
1.5 cups oats
1 cup flour
1 cup dried coconut flakes
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
½ to ⅔ cups chocolate chips
½ cups walnuts chopped (optional)
Preheat the oven to 350°F
Cream the vegan butter, brown sugar, vanilla, and maple syrup with a blender.
In a separate bowl, combine the oats, flour, coconut, baking soda, salt, and cinnamon.
Mix the dry and wet ingredients, either by hand or softly with a dough hook until the mixture is crumbly then mix in the soy milk.
At that point, it should be wet enough that you can pick up a small handful and squish and pat it into a ball and then slightly flatten into a patty. If you can’t make it hold together at all, add a bit more soy milk.
Place the cookies onto a baking stone or parchment lined pan.
Bake for 15 minutes or until the edges are firm and the tops slightly browned. Don’t overcook – they will get firm as they cool!
Allow to cool for a 5-10 minutes and then transfer to a wire rack to finish cooling.
1 cup dried TVP (rehydrated), browned Impossible meat, or other vegan meat substitute if desired.
Salt and pepper
Prepare pasta according to directions, very al dente! Rinse in cold water to stop cooking and set aside.
Drain tofu. Place in a large bowl and mash with fork or potato masher until the consistency of cottage cheese or ricotta. Add vinegar, nutritional yeast, and a little salt and fold in. Set aside.
Saute onion, bell pepper, garlic, celery in olive oil until soft. Add tomato sauce, diced tomato, Italian seasoning. Salt and pepper to taste. Bring to a simmer and let simmer 15-20 minutes.
Preheat oven to 350. Add ⅓ of the sauce to the bottom of an 8×13 baking dish. Add a layer of ½ of the pasta. Add tofu mix in scoops and then use a spatula to spread across pan. Add ⅓ of the sauce over the tofu mix. Add the second half of the pasta in an even layer. If using meat substitute, add that here in an even layer. Add remaining sauce and vegan mozzarella.
Cover with lid or foil (I like to spray the foil with vegetable spray so it doesn’t stick to the vegan cheese). Bake for 40 minutes or until everything is hot and cheese is somewhat melted (to the extent that the brand you are using will melt).