Italian, Mushrooms, Pasta

Lion’s Mane Steak with Truffle Peppercorn Tagliatelle

Featuredby Stephanie BoschLeave a Comment on Lion’s Mane Steak with Truffle Peppercorn Tagliatelle
Lion’s Mane Steak with Truffle Peppercorn Tagliatelle

This recipe was destined to be written! The sun, the moon, and the stars truly aligned! I was fortunate to receive Seeductive Foods plant-based cheese samples, and I knew when I saw the Truffle Peppercorn cheese it was meant for a pasta dish! I found an artisan porcini tagliatelle pasta at our local farmer’s market a few days later. Once I had the pasta, I made my way over to my friend JT, grabbed some lion’s mane mushrooms, and the rest, they say it’s history!

The first thing to note about this recipe is how simple it is. The other is the importance of pressing the mushrooms! I tried making a marinade for the mushrooms, but it made them soggy because Lion’s Mane has a very high water content. So I decided to try a dry rub using my Montreal steak seasoning, which was perfection! Pressing the mushrooms helps remove the water and gives them a nice dense “steak-like” texture. 

Lion’s Mane

If you’re unfamiliar, a lion’s mane is a large, white mushroom that, as it grows, has a shaggy appearance resembling a lion’s mane. Aside from being super steamy delicious, studies have demonstrated that lion’s mane helps increase Nerve Growth Factor (NGF)levels, protecting us against degenerative brain diseases contributing to memory loss.

Lions mane also has immune-boosting benefits. When harmful pathogens enter the body through the mouth or nose as we breathe in, Lion’s mane can bolster our defenses by helping to stimulate gut bacteria to trigger the immune system!

I discovered the wondrous Lion’s Mane from vegan chef Derek Sarno, and this is a take on his recipe.  You can use any pasta or plant-based cream-style cheese, but this recipe is about the mighty lion!  

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Lion’s Mane Steak with Truffle Peppercorn Tagliatelle

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 3 steaks 1x
  • Diet: Vegan
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Ingredients

Scale
  • 8 oz flat pasta (tagliatelle, fettucine, pappardelle)
  • 2 tablespoons olive oil 
  • 2 cloves garlic, minced
  •  ¾ cup plant-based heavy cream
  • 1 oz. package of cream-style cheese 
  •  kosher salt and fresh pepper to taste
  • 3–4 medium Lion’s Mane mushrooms
  • 2 tablespoons olive oil
  • Montreal Steak Seasoning 

Instructions

Truffle Peppercorn Tagliatelle:

  1. Cook pasta according to package directions.
  2. Keep about a cup of pasta water in case you need to thin out the sauce later.
  3. Warm a large saucepan over medium heat. When the pan is warm, add olive oil.  When the oil is shimmering, add the garlic and cook for a minute or two until fragrant, but not brown.
  4. Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
  5. Turn the heat to low and add cheese, stirring until melted and fully incorporated.
  6. Taste the sauce and add salt or fresh black pepper as needed.
  7. Add drained pasta and toss to combine.
  8. Top with fresh parsley.

 

Lion’s Mane Steaks:

  1. Preheat the oven to 425ºF/200ºC
  2. Mix all dry rub ingredients in a small bowl.
  3. Lightly wipe mushrooms with a wet paper towel to remove dirt or residue.  *Do not wash or submerge.
  4. Heat cast iron pan on medium-high heat.  When the pan is heated, add oil.  When the oil begins to shimmer, place the mushrooms stem side down in the pan for 90 seconds to let them soften. 
  5. Place a steak weight or smaller cast iron pan on the mushrooms. 
  6. Using a potholder or folded kitchen towel, gently press the weight down on the mushrooms.  As the mushrooms release water, press harder on the pan or weight.  Cook for approximately 5 minutes. 
  7. Carefully remove the pan or weight and wipe the water from the bottom. Flip Lion’s Mane using tongs, add more oil and cook the other side for 5 minutes.
  8. Sprinkle dry rub over Lion’s Mane, searing each side.
  9. Place the cast iron pan in the oven for 12 minutes when the Lion’s Mane is browned. Remove, let it rest for a few minutes.
  10. Slice and place over pasta.
  11. Enjoy!

​​

 

Main Dish, Mexican

Sweet Potato & Black Bean Enchiladas

Featuredby Stephanie BoschLeave a Comment on Sweet Potato & Black Bean Enchiladas
Sweet Potato & Black Bean Enchiladas

Happy Cinco de Mayo! I wanted to share one of my favorite recipes and the one I’ll be making tonight, along with some cilantro rice and refried pinto beans!

Sweet Potato & Black Bean Enchiladas

There are hundreds of recipes for enchiladas, and over the years, I have taken bits from every recipe I’ve ever made and combined them in a straightforward recipe. 

I subbed vegan Violife feta for the queso fresco, which worked perfectly.  Both kinds of cheese are mild, crumbly, and soft.  Though feta is a little saltier, you won’t notice it in this recipe. 

The cashew crema is optional but highly recommended!  It takes the place of sour cream, and I like to drizzle it on top of the enchiladas when they come straight out of the oven! 

Fry, Dip, and Roll time!

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. I used to wrap the tortillas in a wet paper towel and microwave, but they still broke apart, just not as severely. The pan-frying method is foolproof! 

The other thing to note is the amount of sauce you need. Sometimes as Americans, we tend to like our food swimming in sauce. But an authentic enchilada has just enough, but not too much sauce. 

Fry

Before frying your tortillas, spread about a cup of sauce lengthwise down the center of your baking sheet. You will also want to warm your enchilada sauce slightly in a large saucepan or a small skillet.  Each tortilla needs only about 10 seconds per side. 

Dip

After frying the tortillas, dip each side in warm enchilada sauce to coat the whole surface. This method will ensure even distribution. 

Roll

Then roll. Roll the seam side down. Be sure not to fill them too much, or the filling will fall out of the sides. 

Bake

The other consideration is “to cover, or not to cover?” The short answer is both. You will want to cover them for most of the cooking time to prevent them from drying out. But, about 5 minutes before they’re done, remove the foil and bake uncovered. 

When done, top with whatever your heart desires, fresh tomatoes, sliced radishes, crunchy pickled red onions or jalapenos, lime wedges, and fresh cilantro!

Enjoy

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Sweet Potato Black Bean Enchiladas with Cashew Crema

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 8-10 1x
  • Diet: Vegan
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Ingredients

Scale

Cashew Crema: (optional, but recommended)

  • 3/4 cups raw cashews (soaked overnight or boiled for 10 minutes)
  • 2/3 cup water, plus more for desired consistency
  • 2 teaspoons fresh lime juice
  • 1 teaspoon sea salt
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • Ground black pepper, to taste

Enchiladas:

  • 10–12 yellow corn tortillas (white corn tortillas are too delicate)
  • 2 (15 oz) cans organic enchilada sauce (I like Hatch brand), or homemade (see simple recipe in notes below)
  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 small onion, diced
  • 1 jalapeno, minced
  • 1 medium sweet potato, small diced (bite-size)
  • 1/4 cup vegetable stock, or water 
  • 1 teaspoon finely minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano (preferably)
  • 1 teaspoon chili powder
  • ¼ teaspoon sea salt
  • Pinch of red pepper flakes
  • 1 package of vegan feta, crumbled
  • 1 block Daiya Jalapeno Havarti Cheese, finely grated

Garnish:

  • Diced tomatoes, garnish
  • 1 green onion, sliced
  • Vegan sour cream
  • Cilantro, minced

Instructions

Cashew Crema:

  1. Add all ingredients to a blender and blend until completely smooth.   *May need to add more water, 1 TBSP at a time to smooth it. (Note): In my Vitamix, it took another ¼ water and about 1 minute of blending on high. It may take longer, depending on your blender. Scrape down the sides as needed.

Enchiladas:

  1. Preheat oven to 350° F (175° C)
  2. Prepare Cashew Crema and refrigerate.  
  3. Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions, and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
  4. Reduce heat to medium and add 1/4 cup vegetable stock or water and all remaining ingredients except feta, shredded cheese, and cashew crema. Cook for 10 minutes or until potatoes are tender, stirring occasionally. (You may need to add more stock or water a tablespoon at a time if necessary to prevent sticking)
  5. Pour enchilada sauce into a medium skillet and warm slightly over medium heat. 
  6. Warm 2 tablespoons of olive oil over medium heat in another medium-sized skillet. Add each tortilla to the oil and lightly pan-fry each side for about 10 seconds per side. Drain tortillas on a plate lined with a  paper towel.  Immediately dip in enchilada sauce.
  7. Build enchiladas by dredging each side of the tortilla evenly in the enchilada sauce. (May need to add more sauce). Fill each tortilla with a few spoonfuls of vegan feta and top with sweet potato filling.  
  8. Next, roll the tortilla and place the seam side down in the baking dish. Repeat until all tortillas are used.
  9. Cover the rolled tortillas with the remainder of your enchilada sauce. Then top with the remaining finely grated cheese.   
  10. Cover with tinfoil and bake for 20 minutes until the sauce is nice and bubbly. Remove foil and bake uncovered for 5 more minutes or until the cheese melts.
  11. Top with vegan crema, cilantro, green onion, and diced tomatoes.
  12. Enjoy!

Red Enchilada Sauce:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 tsp Mexican Oregano
  • 1 1/2 cups tomato sauce
  • 3/4 cup low-sodium vegetable broth
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon ground cumin
  • 1 chipotle chile in adobo sauce, chopped
  • Kosher salt and freshly ground black pepper
  1. Add the oil in a medium saucepan over medium-low heat and saute the garlic until it is fragrant about 30 seconds.
  2. Add the tomato sauce, vegetable broth, chile powder, cumin, chipotle chiles, salt, and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes.
  3. Set aside until ready to use.

 

Animal Rights, Environment

The Language of Animacy

Featuredby Stephanie BoschLeave a Comment on The Language of Animacy
The Language of Animacy

Language of Animacy

In her book “Braiding Sweetgrass” Dr. Robin Wall Kimmerer talks about the use of pronouns in our culture.
To quote, “In the English language, we reserve the pronouns of personhood for human—he,” “she,” “they, “and not for animals, plants, and landscapes.” Animacy is the characteristic of a noun, dependent on its living or sentient nature, which affects grammatical features (it can modify verbs used with the noun, affect the noun’s declension, etc.). Simply put, animacy or animate translates into “the state of being alive.”

In most indigenous languages, such barriers between human animals and everything else do not exist. They believe we are all from the same creator and there is no hierarchy, only equality. Most lifeforms exist harmoniously, even intentionally, to sustain the whole. Trees send nutrients to other ailing trees via an underground network called a “mycorrhizal network.” The wetlands created by beaver dams hold an astounding amount of carbon dioxide. The existing beaver ponds in America store an estimated 470,000 tons of carbon a year. Butterflies and other creatures help pollinate 80% of the world’s plants.

And to those who say that other animals are not intellectual, IQ tests have shown that a pig has the same intelligence as a three-year-old human child and often scores higher than dogs. We have given cats and dogs a special place only because they have been appropriated as our companions. Don’t even get me started on dolphins or whales.

And sadly, in a meat-based culture, when we talk about a baby pig, cow, or chicken, we use the inanimate word “it” and not “he or she” to describe the animal. Imagine calling another human being an “it.” It reminds me of a book I read years ago, Dan Pelzer’s “A Called It.” Calling a living being an “it” is dehumanizing and demoralizing, making it easier to destroy.

There is a reason most of our meat comes from hidden places. The CAFOs, or Concentrated Animal Feeding Operations, operate in the middle of nowhere. Companies like Tyson refuse to let the public see what goes on inside. Hidden cameras captured thousands of chickens suffering from untreated injuries, illnesses, and crippling leg deformities at this Tyson contract farm. The video shows countless birds crammed into filthy, windowless sheds and forced to live for weeks in their waste and toxic ammonia fumes.

And don’t even get me started on the environmental issues of eating meat. Tyson has been found guilty of criminal pollution on multiple occasions. For example, in Missouri in 2003, Tyson pled guilty to 20 felonies and paid $7.5 million for Clean Water Act violations.  And this is only the tip of the iceberg.

Animal testing is also animal cruelty.  You can make a difference when you buy products to ensure they are cruelty-free.  Money is power. And where we choose to spend our money is our power.  Just ask the rapidly declining dairy industry.  According to the Good Food Institute (GFI), a nonprofit working to accelerate vegan alternatives to animal-based products, plant-based milk sales reached $1.9 billion in 2019. Dean Foods, the nation’s largest dairy producer, filed for Chapter 11 bankruptcy protection last November after a yearslong decline in consumption.

We can make a difference, but first, we must recognize that there is no difference between humans and other animals. This is a flawed and selfish viewpoint that may well lead our planet to its sixth extinction.

What’s causing the sixth mass extinction?

Unlike previous extinction events caused by natural phenomena, the sixth mass extinction is driven by human activity, primarily (but not limited to) the unsustainable use of land, water, energy, and climate change. Currently, 40% of all land has been converted for food production. Agriculture is also responsible for 90% of global deforestation and accounts for 70% of the planet’s freshwater use, devastating the species that inhabit those places by significantly altering their habitats. It’s evident that where and how food is produced is one of the biggest human-caused threats to species extinction and our ecosystems. (1)

We must shift our way of thinking.  We must do it soon.  It’s only the first week of March here in Missouri, and the temperature will be 75°F today. My magnolia will bloom almost a full month early this year.  It’s been warm all winter, and we’ve broken several weather records while other parts of the nation have experienced relentless and drastic episodes of snow or rain.

Sometimes I fear it’s too late, and we are lost like sheep heading off a cliff.  We consume but give back very little.  We take it because we think there is more.  I am grateful to Robin for her beautiful book. To me, every day is Earth Day. And to Dr. Kimmerer,  I will never look at a tree the same way.  I will also promise to never take more than my share, never take more than half, and never the first or the last of anything in nature.  I will continue to plant trees and flowers to attract pollinators. I will pick up trash and stop using plastic. I will continue to share the gift of veganism with the world. And finally, I will plant sweetgrass and braid it like it is the hair of mother earth.

XOXO,

Steph

Pasta

Pasta Con Broccoli

Featuredby Stephanie Bosch1 Comment on Pasta Con Broccoli
Pasta Con Broccoli

The other day, the sports page reported that Chip Caray, grandson of the famed baseball announcer Harry Caray, will join Jim Edmonds in the broadcast booth for the St. Louis Cardinals. Ben Hochman is a sports writer for The St. Louis Post Dispatch and my favorite newspaper writer because he is more than just a journalist covering sports. He’s a storyteller. And he did a great job introducing St. Louis to its newest television announcer.

Harry Christopher “Chip” Caray III is more than just a chip off the old block (sorry, I had to) he’s also a homegrown Cardinals fan. Chip was born in St. Louis and knew the Cardinals starting line-up before he knew his ABCs. Super excited to have him here and ready for the boys of summer to return! And, as it turns out, he also worked at one of my favorite St. Louis institutions, the legendary Rich & Charlie’s Italian Restaurant.

Started by Richard Ronzio and Charlie Mugavero, the pair opened the original Rich & Charlie’s in St. Louis in 1967. It is a local legend, and ask anyone who lives here, and they’ll tell you it’s not just their delicious food; the close-knit family-style atmosphere keeps them coming back!

The flavors of their fresh Rich & Charlie’s Famous House Salad with its rich and creamy Italian style dressing are forever imprinted in my brain. The salad is that good, too. But what sticks out most in my memory is their Pasta Con Broccoli.

The recipe is super simple, too!  The flavors combine to create a savory and deeply satisfying weeknight meal!  And nobody will believe that it took less than 30 minutes to make!  A couple of quick notes, you will blanch the broccoli with the pasta water.  This saves an extra step, water, and another dirty pan.

Finally, most recipes for this dish do not use wine to deglaze, but I think it adds a depth of flavor you don’t get otherwise.  That said, you can skip this step if you choose.  If you’d like to get this flavor but don’t want to use wine, feel free to use 1/8 cup water mixed with 1/8 cup white wine vinegar (no alcohol), and you will achieve nearly the same thing.

I dedicate this to my cousin Lauren Roller whose beauty is only matched by her kindness!  This is for you, sweet girl!  Love you.

XOXO,

Steph

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Pasta Con Broccoli

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 4-6 servings 1x
  • Cuisine: Italian
  • Diet: Vegan
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Ingredients

Scale
  • 1 package pasta shells — cooked al dente and drained
  • 3 tablespoons vegan butter
  • 1/2 cup white wine
  • 1 medium shallot, minced
  • 2 cups plant-based whipping cream
  • 1/4 cup tomato sauce
  • 1 head of fresh broccoli cut into bite-sized pieces
  • 8 oz of button or crimini mushrooms, sliced
  • 1 cup vegan Parmesan cheese — grated
  • Salt and pepper — to taste
  • Garlic powder — to taste

Instructions

  1. In a medium saucepan, cook pasta al dente (i.e., pull about 3 minutes before package directions)
  2. While pasta is cooking, warm a large skillet over medium-high heat. Add butter. When the butter is almost done foaming* add shallot. Saute for 2-3 minutes. Add garlic and saute until fragrant—about 30 seconds. Reduce heat to medium.
  3. Add mushrooms. Saute mushrooms until golden brown. About 7-8 minutes. 
  4. Add seasonings to taste.
  5. Add 1/2 white wine and deglaze pan. (Optional)
  6. When the wine has evaporated, add heavy whipping cream.
  7. Add tomato paste. Stir and mix well.
  8. Add parmesan cheese. Remove from heat. The mixture will thicken as it sits. 
  9. Taste for salt and pepper.
  10. When pasta is 4 minutes from being done, add broccoli and blanch for 1 minute. Remove 1/2 cup of pasta water and set aside. Drain pasta and broccoli. (I use a spider to remove mine from the water).  
  11. Add pasta and broccoli to the sauce, return to medium heat, and cook for 3 minutes. If the mixture is too thick, add 1/2 pasta water. If it’s okay, you do not need to use this water. 
  12. Add pasta to the bowl and garnish with additional parmesan cheese.
  13. Enjoy! 

Notes

*This indicates that all the water in the butter has evaporated, and the temperature can rise above the water’s boiling point of 212 degrees.  Shallots and mushrooms both contain a lot of water.  Removing water from the butter will help the shallots and mushrooms release their flavor and brown.

Nutrition

  • Serving Size: 4-6

  1. In a medium saucepan, cook pasta al dente (i.e., pull about 3 minutes before package directions)
  2. Warm a large skillet over medium-high heat. Add butter. Melt butter, and when the butter is almost done foaming* add shallot. Saute for 2-3 minutes. Add garlic and saute until garlic is fragrant—about 30 seconds. Reduce heat to medium.
  3. Add mushrooms. Saute mushrooms until golden brown.
  4. Add 1/2 white wine and deglaze pan.
  5. Saute ingredients over medium-low heat. Add seasonings to taste.
  6. When the wine has evaporated, add heavy whipping cream.
  7. Add tomato paste. Stir and mix well.
  8. Add parmesan cheese. Remove from heat. The mixture will thicken as it sits. 
  9. Taste for salt and pepper.
  10. When pasta is 4 minutes from being done, add broccoli and blanch for 1 minute. Remove 1/2 cup of pasta water and set aside. Drain pasta and broccoli. (I use a spider to remove mine from the water).  
  11. Add pasta and broccoli to the sauce, return to medium heat, and cook for 3 minutes. If the mixture is too thick, add 1/2 pasta water. If it’s okay, you do not need to use this water. 
  12. Add pasta to the bowl and garnish with additional parmesan cheese.
  13. Enjoy! 
Beans, Mexican

Frijoles Charros

Featuredby Stephanie BoschLeave a Comment on Frijoles Charros
Frijoles Charros

If you’ve been with me for a while, you know that Mexican food is my most favorite food on earth.  I love the vibrant colors, authentic flavors, and bold spices of nearly every dish I’ve ever had.  In the Mexican culture, food is an important part of their identity, symbolizing the significance of family and tradition.

As a vegan, beans are a staple in my diet.  As a fan of Mexican cuisine, bean recipes are varied and plentiful!  Black beans, pinto beans, fried or refried, served in soups, stews, tostadas, burritos, enchiladas, tacos, dips, molletes (think bruschetta), tetelas (stuffed masa cakes), tamales, nachos the list honestly goes on and on.  There is no shortage of delicious, flavorful recipes.

So, when my friend Kathy asked me if I had a recipe for Charros (Mexican Cowboy beans), I jumped to it! The traditional dish comprises pinto beans stewed with onion, garlic, and bacon.  We will use vegan chorizo, and our bacon is smoky breadcrumbs. I love this recipe so much!

The key to making good beans is often a slow and gentle process.  Cooking beans too fast can mean they are not cooked evenly and can be a bit chewy instead of creamy.  Herbs and spices can be added at any cooking stage, and I like to give my beans a good salting while they are soaking.

Here are a few more tips:

  1. Buy fresh beans. I cannot stress this enough.  Old beans in the pantry or from a dusty old store shelf should be avoided at all costs.  Old, dried beans are less flavorful and become tougher.  It’s hard to get that soft creaminess you want.  Trust me on this. Beans that have been around for too long will be cracked, chipped, and can even be split open.
  2. Add herbs and spices at any time but be sure to add some at the end of cooking. Herbs/spices added too early can lose flavor during their long cook time.
  3. Adding acids (lemon/lime juice, vinegar) to your beans is fantastic! It brightens the flavors of your dish, but just be sure to add it at the end, as acids can prevent beans from becoming tender.
  4. Simmer your beans. With about 2-3” covering them, bring beans to a boil.  Reduce heat and over.  You want a slow, steady simmer and then cover them.   The gentler the cooking, the better the beans will cook evenly and hold their shape.  Cook them too fast, and they can burst out of their skins!  Patience is key.
  5. Add fat. I cannot stress this point enough.    Fat adds depth, compliments other dishes’ flavors, and makes your beans super creamy!

I always finish my beans with a drizzle of olive oil in the bowl before serving!  As always, let me know how you like them, and tag me!

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Frijoles Charros

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 2 hours 30 minutes
  • Total Time: Soak for 12 hours plus cooking time
  • Yield: Serves 6-8 1x
  • Diet: Vegan
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Ingredients

Scale
  • 1 pound dried fresh pinto beans (@ 2 cups)
  • 8 cups cold water
  • 1 medium onion, diced
  • 1 jalapeno, diced
  • 1 poblano chili pepper, diced
  • 1 large Roma tomato, diced
  • 3 cloves garlic, minced
  • 1 chipotle chili pepper in adobo, minced
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 bunch cilantro
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 8oz package of vegan chorizo
  • 2 slices sourdough bread
  • 2 tablespoons bacon flavored oil (vegan), or olive oil and 1/8 teaspoon liquid smoke

Instructions

  1. Clean and soak beans overnight (add 1 teaspoon of salt to water)*
  2. The next day, remove any additional debris from the beans.
  3. Add beans to a large dutch oven with 8 cups water and salt. Bring beans to a boil and reduce heat.  You do not want a rapid boil.***
  4. Skim any foam from the top of the beans. **
  5. Cook beans for approximately 2.5 hours on low.  Taste for tenderness around the 2-hour mark.
  6. Heat a medium skillet over medium heat in the last 15 minutes of bean cook time.
  7. When the oil shimmers, add onions and peppers.  Saute until onion begins to soften and turn opaque about 7-8 minutes.
  8. Add garlic and saute until it becomes fragrant about 30 seconds.  Add spices (except cilantro) and stir well.
  9. Add diced tomatoes and chipotle pepper.  Add chorizo and cook until browned. Cook for about 5-7 minutes.   If the ingredients begin to stick, add 2 tablespoons of stock or water and deglaze.   Taste for seasoning.
  10. Taste beans for doneness.  Add tomato/pepper mixture to the beans if they are almost ready.  Stir well to incorporate.  Top beans with 1/3 cup of olive oil or other rendered fat.
  11. Add cilantro and cover, and cook for 20-30 minutes.
  12. While the beans are in the final cooking stage, pulse breadcrumbs in a blender or food processor.  Do not over-process.   You want medium size bread crumbs.
  13. Add 2 tablespoons of bacon-flavored oil (or olive oil and liquid smoke) in a small skillet, and when oil is shimmering, add breadcrumbs.  Cook over medium heat until bread crumbs have browned.  About 4 minutes.  Do not let them burn.
  14. When beans are done, taste for seasoning.  They may need more salt.  Remove the strings of cilantro.
  15. Add beans to a bowl and top with bread crumbs and minced cilantro to serve.   I drizzled with a little bit more olive oil to finish.
  16. Enjoy!

Notes

*Add to a colander to rinse, then add to a pot and fill with water.  Pick out any rocks or beans that are broken.  Much of the debris should float.

**This is referred to as “scum.” The scum has some amino acids and impurities, which could include toxins.

***Slowly cooked beans equal tender, creamy, and evenly cooked beans.

Keywords: Mexican beans, charros, bean dish

Italian, Pasta

Pasta alla Vodka

Featuredby Stephanie BoschLeave a Comment on Pasta alla Vodka
Pasta alla Vodka

It is said that Pasta Alla Vodka originated at Orsini Restaurant in New York, where it is believed that Chef Luigi Franzese invented the dish in the 1970s. Although there are often conflicting claims to the invention and history of the dish, one author claims that it was invented at Dante, a restaurant in Bologna, Italy.

Most recipes that call for alcohol—wine, beer, or a spirit—do so because of the respective flavor that gets added. Not so for vodka. Vodka sauce is a pink sauce with a splash of booze that exists somewhere between a tomato sauce and an Alfredo sauce. Denser milk products (such as cream) can separate, especially when an acid (like tomatoes) is introduced.

Vodka acts as an emulsifier, bonding water and fat together until they exist in smooth harmony preventing the cream from separating. This is the same principle at work when you add dijon mustard to a vinaigrette to keep your oil from separating from your vinegar. And because vodka is an excellent solvent (alcohol is the catalyst in bitters, tinctures, elixirs, and many herbal cure-alls), it extracts flavors and aromas from herbs and spices where water alone can’t.

“Vodka adds depth to a sauce both by pulling out the additional flavor and concentrating others without adding a flavor of its own,” says Bart Saracino, co-owner of Bartolino’s Restaurants in St. Louis.

So should you use a cheap or expensive vodka? Don’t skimp because you’ll likely be the one to drink the rest of the bottle.  I drove to Defiance, Missouri, to grab a bottle of Judgment Tree Vodka from my sweet friend Chris Lorch.  Chris is the co-founder of the Distillery of Defiance and the head winemaker for Sugar Creek Winery.  I have known Chris since college and am lucky to run into him every once in a while!  His place in Defiance is warm and inviting.  And his vodka, made from grapes, has a refined smoothness and distinct but subtle nuances and complexities.

Judgment Tree is a historical reference in these parts and is an homage to the great explorer and pioneer Daniel Boone.  When Boone moved to Missouri, he settled in the township of Defiance near the Missouri River and the Femme Osage District. In June of 1800, Daniel was appointed to the position of Spanish Commandant of the Femme Osage District. At that time, his district was a region running indefinitely west and north along the north side of the Missouri River.

In this role, Boone acted as the district’s civil administrator and military commander, as well as having the dual role of Spanish Syndic (Judge) of civil disputes. In his role, he held court under the large elm “Boone Judgment Tree.” (1)

As always, tag me if you make it, and let me know what you think!  And if you’re from St. Louis or ever in town visiting, be sure to head out to Defiance, stop by the Judgment Tree memorial, and stop in and see Chris. Tell him Stephanie sent you!

 

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Pasta alla Vodka

  • Author: Stephanie Bosch
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Ingredients

Scale
  • 2 tablespoon butter
  • 5 cloves garlic, thinly sliced
  • 1 medium onion, minced
  • 1 4.5-oz. tube or ½ cup double-concentrated or regular tomato paste
  • Healthy pinch red pepper flakes
  • 1/3 cup quality vodka
  • 1 tablespoon balsamic vinegar
  • 1 cup reserved pasta water
  • 1 can whole crushed tomatoes (28 ounces)
  • Coarse kosher salt (Morton’s or Diamond) and pepper
  • 16 ounces pasta, such as penne rigate or rigatoni
  • 1/2 cup heavy cream (I use Silk brand plant-based whipping cream)
  • 1/3 cup fresh basil leaves (torn or shredded)
  • 1/2 cup grated parmesan cheese, plus more for serving (I used Violife)

Instructions

  1. Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring the water to a boil. Add pasta. Cook pasta al dente. This usually is about 2 minutes before full cooking time.  When the pasta is done, do NOT drain the pasta water.
  2. Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove the peel. Carefully slice into thin slices.
  3. Peel and dice onion.
  4. Grate 4 oz of vegan parmesan (I used Violife Parmesan)
  5. Heat butter in a large saute pan over medium heat. Add onion and garlic and cook, stirring constantly, until onion starts to brown around the edges, for 5–7 minutes.
  6. Add the entire 4.5-oz. tube of tomato paste and red pepper flakes. Stir until paste evenly coats onion. Continue to cook.  Stirring often until the paste is deep red and starting to brown on the bottom of the pot, 5–7 minutes.
  7.  Add vodka and balsamic vinegar to deglaze the pan, scrape the bottom well, and stir.  Add tomatoes and cook for about 10 minutes.
  8. Remove from heat and add 1 cup of the pasta water. Stir well.
  9. Transfer tomato mixture to a food processor or blender, and add basil and purée until smooth. Return the sauce to the pan.
  10. Add 1/4 cup of warm pasta water to your cream to keep it from breaking apart.  Add warmed cream to the vodka sauce.
  11. Cook until warmed through, about 2-3 minutes. Stir in parmesan cheese and then use a spider or a slotted spoon to remove pasta from the water and add to the sauce.
  12. Toss to combine.
  13. Serve immediately with an additional sprinkle of cheese and basil, if desired.
  14. Enjoy!

Appetizer, Brunch, Tofu

Charred Broccoli and Garlic Ricotta Toasts

Featuredby Stephanie Bosch1 Comment on Charred Broccoli and Garlic Ricotta Toasts
Charred Broccoli and Garlic Ricotta Toasts

Have you ever had ricotta toast? It’s a simple recipe with lots of variations. It all starts with a slice of quality fresh bread, a delicious dollop of ricotta cheese, and a range of topping options. You can make sweet and savory ricotta toast, from burst tomatoes with basil to fig jam with pistachios and rosemary.

This recipe is one of my favorites, topped with charred broccoli and red pepper flakes! Simple, but delicous. I made mine in our pizza oven to give it a slightly smoky and sweet taste! If using the pizza oven, be sure to have the fire scorching and a stone warming in the oven. I slid my toasts off onto the hot stone using a pizza peel. I used oven-proof gloves and bbq tongs to remove each slice vs. trying to use the peel to remove them. Trust me; this is the easiest way!

The cheese was perfectly melted, the broccoli was lightly caramelized, and the toasts were crisp on the outside but still soft and chewy on the inside! I had to wrap them up so I wouldn’t eat them all!

If you make them tag me and let me know how you like them! You can also drizzle with some agave nectar to finish them off!

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Charred Broccoli on Tofu Ricotta Toast

  • Author: Stephanie Bosch
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 20-22 minutes
  • Yield: 12 toasts 1x
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Description

Ricotta toast makes a deliciously easy breakfast or lunch! Slather on ricotta, then top with sweet or savory toppings.

Ingredients

Scale
  • 1 baguette, sliced 1/2″ thick on a diagonal (about 12 slices)*
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 head of broccoli, stem peeled, stem and florets chopped into 1/2” pieces
  • 1 head of garlic, cloves separated
  • 1/2 tsp. crushed red pepper flakes
  • 1 1/2 cups tofu ricotta
  • 1/3 cup grated vegan parmesan
  • Kosher salt

Instructions

  1. Place racks in the upper and lower thirds of the oven; preheat to 400°F. Or, heat a pizza oven to a temperature.
  2. Arrange bread slices in a single layer on a rimmed baking sheet or pizza peel and brush one side of each piece with oil.
  3. Spoon 2-3 tablespoons of ricotta on each slide. Toss broccoli and garlic in a bowl and drizzle with the remaining oil. Season generously with salt and toss to combine.
  4. Place seasoned broccoli on the ricotta toast. Top with vegan parmesan.
  5. Add to oven or pizza oven and bake until crisp, 10–12 minutes. If using a pizza oven, you will need to rotate the toasts at least once to prevent burning.
  6. Remove from oven. Let cool slightly.
  7. Top with red pepper flakes (optional)
  8. Enjoy!

Notes

*I used sourdough

Italian, Tofu, Vegan Cheeses

Tofu Ricotta

Featuredby Stephanie BoschLeave a Comment on Tofu Ricotta
Tofu Ricotta

Before all of the wonderful plant-based products on the shelf these days, if I wanted ricotta cheese, I had to make it myself. It was one of the recipes that I learned how to make in culinary school.

Lately, the cost of my favorite ricotta has gone from reasonable to ridiculous.  I just cannot pay nearly $10.00 for an 8 oz container of ricotta when I can easily make it for half the price.  If you don’t have a food processor, do not fret!  You can easily make it the old-fashioned way in a bowl and mash the tofu with a fork.

I love it as a spread on toast with fresh or roasted veggies!  It’s terrific for breakfast, lunch, or dinner!  Frankly, the possibilities are endless!

This tofu ricotta is easy to assemble and tastes much like milk-based ricotta!  You can also add fresh herbs like basil or oregano.  Add 1/4 cup of canned pumpkin and some fresh nutmeg, and make my stuffed shells!

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Tofu Ricotta

  • Author: Stephanie Bosch
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 8 1x
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Description

Used as a spread or a dip, this is wonderful in pasta or on toast!

Ingredients

Scale
  • 1 block of extra firm tofu (12 oz), finely crumbled (no need to press)
  • 2 tablespoons tahini
  • 2 1/2 tablespoons nutritional yeast
  • 1 tablespoon neutral oil; olive or grapeseed oil
  • 2 1/2 tbsp shallot, minced
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Drain tofu. I didn’t press mine but did hand squeeze a lot of the water out.
  2. Add the crumbled tofu, tahini, nutritional yeast, and shallot to a food processor.
  3. Pulse it in the food processor. Don’t let the food processor run. You don’t want this to turn into a paste. Just pulse it a few times until your ricotta is chunky.
  4. Remove tofu from the processor and add to a bowl.
  5. Add the garlic, lemon zest, and lemon juice.
  6. Slowly drizzle oil, and mix well.
  7. Stir and add sea salt and freshly ground pepper.
  8. Enjoy!

Notes

This freezes super well! The texture may even get better after freezing and thawing. Freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge and enjoy as usual.

 

 

Health, Raw, Vegan

Vegan Collard Wraps with Thai Peanut Dressing

Featuredby Stephanie BoschLeave a Comment on Vegan Collard Wraps with Thai Peanut Dressing
Vegan Collard Wraps with Thai Peanut Dressing

I love these Collard Wraps wraps! And since I’m already slicing and dicing, I typically double the recipe and use the extra filling for salads or buddha bowls.  I am also re-committing to a 100% gluten-free diet. Therefore, I decided to use greens instead of a traditional grain wrap. 

In case you didn’t know, collard green belongs to the same family as kale, broccoli, cabbage, Brussels sprouts, and bok choy. Collard greens are nutrient-dense and low in calories. They’re an excellent source of calcium, folate, and vitamins K, C, and A. Furthermore, they’re high in fiber and antioxidants.

These veggie wraps are packed with high-quality protein, thanks to the quinoa. This naturally gluten-free grain is considered a superfood because it’s a powerhouse of nutrition. Quinoa contains all nine essential amino acids and lends seven grams of hearty protein per serving. I made hummus with quinoa because it seemed like a good pairing! Here are some quick tips for cooking quinoa (pronounced keen-wah).  

  • Rinse the quinoa. I usually only do this with other grains, like rice. But it is 100% necessary when cooking quinoa from scratch. You run the risk of having crunchy quinoa if you don’t.
  • Cooking the quinoa in vegetable broth gives it much more flavor.

Modify the recipe to your liking by using the vegetables of your choice. I suggest using sliced tomatoes instead of the red pepper, swapping kale for the spinach, or adding a few crisp radishes. And vegan feta instead of avocado also gives it a delicious creamy bite!   The best part, though, is the Thai Peanut Sauce!  

 

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Vegan Collard Wraps with Thai Peanut Dressing

  • Author: Stephanie Bosch
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Description

Substitute any veggies you have on hand, such as sun-dried tomatoes, red peppers, spinach or romaine lettuce.

Ingredients

Scale
  • 1 red pepper, cut into thin strips
  • 1–2 carrots, julienned or cut into thin strips
  • 1 English cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 avocado, cut into long strips
  • 2–4 green onions, cut lengthwise (green part only)
  • 1/4 head purple cabbage, shredded
  • 1/4 cup sprouts or microgreens
  • 1/2 cup quinoa hummus
  • 1/4 cup cilantro, spinach, Thai basil, and/or mint, chopped
  • 4 large collard leaves 

Instructions

Collards:

  1. Wash and dry collard leaves.
  2. Cut the stem off the collard green leaf and then carefully shave it down using a small knife so it’s flat. This will help prevent the collard leaf from breaking at the end and make it easier to roll up.
  3. Add water to a large pot and bring to a boil.
  4. Add 1 Collard leaf to the simmering water, gently holding the leaf down with tongs so the leaf is submerged.
  5. Simmer each leaf for 30-60 seconds. Don’t go any longer, or the leaf will become more flimsy and tend to rip.
  6. Remove the leaf and immediately place it in a bowl of iced water.
  7. Submerge the leaf for 10 seconds in an ice bath.
  8. Remove and place on paper towels to dry.

Wraps:

  1. To assemble wraps, lay collard on a flat surface and place quinoa hummus in the first half of the wrap.
  2. Add ingredients based on the size of the collard leaf, being careful not to overfill. A good rule of thumb is about 1-2″ inches wide.
  3. Carefully wrap it using the tuck and roll method like a burrito. (There are some excellent YouTube videos out there!)
  4. Continue until all collards are filled.
  5. Enjoy!

Notes

Always place all the filling in the tortilla’s first half, closest to your hand, not the center.  That way, you have more surface area to cover the filling.

Sauces and Dressings, Vegan

Spicy Thai Peanut Sauce

Featuredby Stephanie Bosch1 Comment on Spicy Thai Peanut Sauce

Easy and delicious this sauce keeps in the fridge for up to 7 days.  I love it as a dipping sauce for my collard wraps, as a dressing over my favorite Asian-inspired buddha bowl, or on my tofu satay.

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Spicy Thai Peanut Sauce

  • Author: Stephanie Bosch
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Ingredients

Scale
  • 6 tbsp crunchy peanut butter
  • 1 fresh red chili, seeded and finely chopped (or 1/4 tsp red pepper flakes)
  • Juice of 1 lime
  • 1 tablespoon ginger root grated
  • 4 tablespoons coconut milk
  • salt

Instructions

  1. Put all the ingredients in a food processor or blender.
  2. Process until smooth, then check the seasoning and add more salt or lime juice if necessary.
  3. Spoon the sauce into a bowl, cover with clear film (plastic wrap) and set aside.

 

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Spicy Thai Peanut Sauce

  • Author: Stephanie Bosch
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Quinoa, Sauces and Dressings, Vegan

Quinoa Hummus

Featuredby Stephanie Bosch2 Comments on Quinoa Hummus
Quinoa Hummus

Perfect for wraps, sandwiches, or as a dip, this quinoa hummus packs some protein!  I added a roasted red pepper to this recipe for my collard wraps!  Feel free to get creative with this one!

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Quinoa Hummus

  • Author: Stephanie Bosch
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Ingredients

Scale
  • 1 cup organic quinoa
  • 1/4 cup toasted and salted pumpkin seeds
  • 1/4 cup tahini
  • 2 tablespoons olive oil (or aquafaba if you want oil-free)
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1/4 cup water (as needed)

Instructions

  1. Cook Quinoa according to package instructions.
  2. In a food processor, combine quinoa, pumpkin seeds, tahini, lemon juice, cumin, garlic, and salt.
  3. Process on high while slowly adding olive oil and then water.
  4. Continue to process on high until hummus is smooth and creamy. Add additional water, 1 tbsp at a time, if the mixture is too thick.
  5. Serve with crackers, pitas and/or sliced vegetables.

Beans, Holiday, Main Dish, Vegan

Creole Smoky Black-Eyed Peas

Featuredby Stephanie BoschLeave a Comment on Creole Smoky Black-Eyed Peas
Creole Smoky Black-Eyed Peas

Growing up in a southern family, eating black-eyed peas was a part of every Sunday meal at our house. I don’t remember, but I’m sure Grandma opened a can of beans, threw in a ham bone, added some salt, and called it dinner! My recipe has evolved over the years, and this one is my favorite! This vegan version pays homage to my New Orleans side of the family, and its creole influence lends a rich, creamy, and super-smoky deliciousness!

Though called a pea, black-eyed peas are a variety of cowpea and are technically a bean. In the South, this dish is referred to as Hoppin’ John, and while a traditional Hoppin’ John is made with bacon, a ham hock, or fatback, this vegan version uses liquid smoke.

It is customary to make black-eyed peas on New Year’s Day for good luck and prosperity for the New Year in southern culture. Served with greens (collards, mustard, or turnip greens, which vary regionally), the peas represent coins, and the greens represent paper money. Cornbread is often served with black-eyed peas and greens, representing gold.

Serve over rice with a piece of cornbread, and enjoy! Oh, and don’t forget the hot sauce!

 

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Creole Smoky Black-Eyed Peas


  • Author:     Stephanie Bosch

  • Prep Time:     2 hours

  • Cook Time:     25 minutes

  • Total Time:     2 hours 25 minutes

  • Yield:     6 servings 1x



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Description

I like to use dried beans because most canned black-eyed peas are simmered in a ham broth. Or they contain Disodium EDTA, which is a preservative used to promote color retention. It is synthesized from ethylenediamine, formaldehyde, and sodium cyanide. EEK! But you can use canned beans in a pinch, or if you don’t want to wait! When I used canned beans of any kind, I like to use the Eden Organic brand.

Ingredients


Scale

  • 4 cups dry black-eyed peas
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 ribs celery, minced
  • 4 cloves garlic, minced
  • 1  jalapeno pepper, minced
  • 2 (15-ounce) can fire roasted tomatoes 
  • 5 cups vegetable stock 
  • 3 tablespoons tomato paste
  • 1 tbsp voodoo magic spice mix*
  • 1 tsp salt
  • 1/8 tsp liquid smoke
  • 1 bay leaf
  • Freshly ground black pepper (to taste)
  • Tabasco, parsley, and green onions, for garnish

Instructions

    • Rinse dried black-eyed pea beans, pick through and discard any debris or bad beans. Add beans to a stockpot and bring to a boil. Boil for 5 minutes and remove from heat. Cover and let sit for 1-2 hours.
    • Warm a large, heavy skillet (I use cast iron), add 2 tbsp oil. When the oil is shimmering, add onions, bell pepper, celery, garlic, and jalapeños, sauté the mixture for 3-5 minutes. Add voodoo seasoning mix. Sauté until mixture has softened, about 3 minutes. 
    • Add vegetable stock, tomatoes, tomato paste, and bay leaf.
    • Drain the soaked beans, rinse, and add the beans to the pot. 
    • Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
    • At this point, if using, add collard greens, and cook for 5 more minutes, stirring occasionally,
    • Cook until beans are tender and slightly thickened.
    • Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.
    • Remove the bay leaves.
    • Taste and adjust for seasonings with pepper, seasoning, and salt if needed. Serve over cooked rice and garnish with green onion.
    • Add lots of Tabasco and enjoy it! 

Nutrition

  • Serving Size: 6
  • Calories: 210


 

Desserts, Holiday

Holiday Truffles

Featuredby Stephanie BoschLeave a Comment on Holiday Truffles
Holiday Truffles

Making cookies and candy around the holidays always puts me in the best mood! It also reminds me of being a kid. Back then, I cut out sugar cookies and made those green cornflake wreaths with red hots. Remember those? I mostly loved being in the kitchen with my mom and my brother and listening to my mom sing Christmas carols.

We each had our cookie job, and my mom’s job was to make my dad a dozen or two of his mother’s rum truffles. My brother and I were never allowed to have any (although we managed to sneak one or two without any notice), so my mom would make us some sans the rum! They were delicious and usually gone within a day or two! 

This is a vegan version of her truffles! Enjoy!

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Holiday Truffles


  • Author:     Stephanie Bosch

  • Prep Time:     1 hour

  • Cook Time:     5 hours (Refrigerate)

  • Total Time:     6 hours

  • Yield:     @ 60 Truffles

  • Diet:     Vegan



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Description

These truffles are incredible!  Incredibly easy and incredibly delicious!   This batch will make approximately 60 truffles.   You can use the basic truffle recipe and modify anyway you want! 

Ingredients


Scale

Basic Truffle Mix
 
  • 2 cups (about 16 oz) 100% unsweetened vegan dark chocolate  
  • 2 tablespoons coconut oil, melted
  • 2/3 cup full fat coconut milk
  • 2 tablespoons maple syrup
  • 1/8 tsp fine sea salt
For Chocolate Orange Truffles
 

Dark Chocolate Raspberry Truffles

For Vanilla White Chocolate Truffles
 
  • Basic Truffle Mix
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cup vegan white chocolate (for coating truffles)
  • Shredded Coconut, White Nonpareils, or Sparkling Sugar
 
 

Instructions

     To make the truffle mixture:
 

  1. To make the basic truffle mix, melt the chocolate and coconut oil in a glass dish over boiling water. Stirring constantly.

  2. Remove dish from the heat and whisk in coconut milk, maple syrup and sea salt.

  3. Divide the mixture into 3 bowls, one for each of the flavors. 

  4. For the chocolate orange truffles add the orange essence. Mix well. 

  5. For the dark chocolate raspberry truffles add dark rum and raspberry essence. Mix well.

  6. For the vanilla truffles, add the vanilla essence.  Mix well. 

  7. Put all three bowls in the fridge for at least 5 hours to fully firm up.

  8. After the truffle mixes are firm, use a teaspoon to spoon out mixture and roll in your hands to make small balls, about half the size of golf balls.

  9. Set out the truffles on parchment lined baking pans. Just make sure you know which flavor is which.  Freeze for at least 3 hours.

    To decorate:

  • In a glass bowl over boiling water, melt chocolate to cover the truffles in.

  • For the orange truffles, and the raspberry truffles melt the dark chocolate. For the vanilla truffles, melt white chocolate. 

  • I like to use this chocolate dipping tool, but you can also use a fork. Dip truffles one by one into the melted chocolate, and place on a parchment lined baking sheet.

Immediately decorate each truffle, while the chocolate is still melted.

  • For the orange chocolates, sprinkle with flaky sea salt and orange zest, or edible gold dust powder. You can also add two thin slices of candied orange across the top. For raspberry truffles, dust in cocoa powder and ground dried raspberries.  For vanilla truffles, sprinkle with coconut or white sparkling sugar (blue sanding sugar is also very pretty). 

  • Put all covered and decorated truffles in the fridge for an hour or so to set. Then they can be served. 

     

Notes

The truffles will last in an air tight container the fridge for 2-3 weeks. They can also be frozen. 


Brunch, Root Vegetables, Vegan

Quiche Provençale with Root Vegetables

Featuredby Stephanie BoschLeave a Comment on Quiche Provençale with Root Vegetables

Sometimes when the inspiration hits, I go a little crazy in the kitchen.  It is the most wonderful feeling not to follow a recipe and just go where your crisper drawer takes you.  This last weekend I had a lot of root veggies begging to be used.  I also went to Whole Foods and found a fantastic variety of products I couldn’t get at my local grocery store.  My favorite was the bunch of dandelion greens!

I had just made a quiche with a so-so potato crust that, unfortunately, stuck to the bottom of the pan.  Root vegetables are high in starch, and when cooked, they slowly release sugar, and the sugar makes them sticky.  After thinking about it for a bit, I tried cooking the potato crust very quickly, not giving them time to stick.  Hence, the broiler! And guess what?  It worked!

For this recipe, I used parsnips (the carrot’s favorite cousin), turnips, which, if you’ve never had them, I highly recommend getting some, and Yukon gold potatoes.  I grated one large and one small turnip and three Yukons for my crust and added 1/2 cup grated vegan Parmesan cheese, 3 tablespoons of melted butter, and 1 teaspoon of Herbs de Provence.  I broiled it in my 2.5 quart French Corningware for 8-10 minutes.  But as with all things broiler, keep an eye on it.  You want the potatoes very lightly browned.

For the filling, I made coconut bacon out of vegan bacon-flavored oil.  Now, most of you won’t be able to find that, so here’s a quick link to Minimalist Baker’s quick and easy coconut bacon.  I would suggest making this ahead of time.  It stores well, and it’s nice to have on hand.

Finally, I peeled my potatoes.  For this delicate and tender dish, I did not want the potato peel in my dish.  And sometimes, when you simmer potatoes with the skins on, they fall off anyway.   I like the Yukon golds for this dish because they are a little more dense and creamy!

Let me know if you made this dish and how you liked it!

XO,

Steph

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Quiche Provençale with Root Vegetables

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Cuisine: Vegan
  • Diet: Gluten Free
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Ingredients

Scale
  • 5 medium Yukon Gold Potatoes, *washed, peeled (3 grated, 2 cubed)
  • 3 medium turnips, washed, peeled (1 grated, 2 cubed)
  • 3 medium parsnips, washed, peeled, and cut into 1/4” coins
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 5 cloves garlic, peeled and minced
  • 2 poblano peppers, washed and diced
  • 1/2 cup vegan parmesean
  • 2 teaspoons Herbs de Provence (divided)
  • 1 1/2 cups vegetable stock (low sodium)
  • 2 containers JustEgg
  • 1 cup coconut bacon
  • 1 bunch of tender greens (dandelion, spinach. watercress), washed.

 

Instructions

  1. Preheat broiler.
  2. In a 2.5″ deep casserole dish, add grated potatoes and grated turnips, parmesan cheese, and melted butter.  Mix well and sprinkle with 1 teaspoon Herbs de Provence.
  3. Carefully place the casserole dish in the broiler and bake for 8-10 minutes.  As with all things broiled, keep a close eye on it.  You want a light golden brown color.  When done, remove from heat and set aside.
  4. Reduce heat to 350°F (176°C).
  5. While the casserole is in the oven, warm a medium skillet over medium heat.  Add olive oil and when shimmering, add onion and poblano peppers and sprinkle with salt and pepper. Cook until onions and peppers have softened, about 8 minutes.  Add garlic and cook until fragrant, about 1 minute.
  6. Add diced potatoes, turnips, and parsnips.  Add the remaining teaspoon of Herbs de Provence.
  7. Add stock.  Cover and simmer on medium-low until root vegetables have softened, about 10-12 minutes. Stir occasionally and add more stock if vegetables begin to stick. When done, remove from heat.
  8. While root vegetables are cooking, add 4 cups of water to a medium saucepan.  Add salt and bring to a boil.  Blanch greens in boiling water for about 3-4 minutes.  Remove greens from the pan, and immediately add to greens to an ice bath.
  9. Remove greens and add to a colander to remove excess water.  Chop greens into bite-size pieces.
  10. Warm a dutch oven over medium heat. Add olive oil and, when shimmering, coconut bacon. Add greens and saute until greens have released all water, about 4 minutes.
  11. In a mixing bowl, add greens and root vegetable mixture and mix well. Season with salt and pepper.
  12. Shake and add 1 1/2 containers of JustEgg and add to the mixing bowl.  Mix well.
  13. Pour vegetable mixture over potato crust and add to oven.
  14. Bake for 35-40 minutes.  Test with a toothpick at 35 minutes. If it comes out clean, it’s done.
  15. Serve with tabasco or other hot sauce!

Notes

*To prevent food borne illnesses, always wash your fruits and vegetables even if you’re peeling them. Germs on the peel or skin can get inside fruits and vegetables when you cut them.

 

Soups, Vegan

Coconut Curry Carrot Soup

Featuredby Stephanie Bosch1 Comment on Coconut Curry Carrot Soup
Coconut Curry Carrot Soup

Autumn is my favorite time of year for many reasons. I love the cool reprieve from summer, the incredible display of vibrant colors just before the leaves “fall,” and last but not least, the food! I’m not going to lie; soups, chili, and other warm foods make my heart and tummy happy!  Not only is this soup good, it’s also good for you!

It is loaded with “warming spices,” (cinnamon, ginger, black pepper, cardamom, turmeric, and cayenne pepper) which have been used for thousands of years. These spices can increase your internal body temperature and improve blood circulation, thus giving you a sense of warmth during the chilly winter months. They have been used for multiple reasons, from cooking and baking to medicine and herbal remedies.

The anti-bacterial, anti-viral and anti-fungal properties of turmeric protect us from various infections, including the common cold, flu, and other respiratory illnesses. And Ginger root comes from the Zingiber officinale plant, which has been used in Chinese and Indian medicine for thousands of years. Ginger is high in gingerol, a potent anti-inflammatory, and antioxidant substance. Carrots are an excellent source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants.

The recipe makes 4-6 servings. You may want to double the recipe. I had to double the quantities for my family because everyone went back for seconds, and there were no leftovers! Also, it keeps in the refrigerator for up to a week!

As always, if you make it, tag me and let me know how you like it!

XO,

Steph

 

 

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Coconut Curry Carrot Soup

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 4-6 cups 1x
  • Diet: Vegan
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Description

If you love a creamy, hearty, flavor-packed bowl of soup, this carrot soup recipe is for you! The warming spices, coupled with garlic, and fresh ginger have the capability to increase your internal body temperature and improve blood circulation, thus giving you a sense of warmth during the chilly winter months.

Ingredients

Scale
  • 3–4 tablespoons vegan butter, or olive oil
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 1/2 pound carrots, peeled and cut into ½-inch slices (@5–6 large carrots, 8–10 medium)
  • 1 1/2 teaspoons peeled, grated fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cardamom
  • 4 Tablespoons red Thai curry paste
  • 3 1/2 cups low sodium vegetable stock
  • 1 1/2 cups unsweetened full-fat coconut milk
  • Juice from 1 lime
  • Salt and freshly ground black pepper
  • Cilantro or parsley, minced (garnish)
  • Sourdough croutons (garnish)

Instructions

  1. Heat butter in a dutch oven over medium-heat until the foam subsides. If using oil, heat until oil is translucent. Add onions, sprinkle with salt, and stir to coat. Add carrots, ginger, and all spices. Stir and cook until vegetables are softened, about 10 minutes. Add garlic and curry paste, and cook for about 1 minute.
  2. Add the stock; add enough liquid should cover the vegetables. Bring to a boil over high heat. Reduce to medium-low heat and cover, cooking until the carrots are cooked through, about 10 to 15 minutes. Be sure to test the thickest one to ensure it’s cooked through.
  3. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a blender. Be sure to hold the lid of the blender with a kitchen towel. *A hot liquid at high speed is volatile, and the lid can fly off.
  4. Return the mixture to the dutch oven and add coconut milk and lime juice.
  5. Adjust the seasonings (depending on your stock, you may need more or less salt) and lime juice to taste.
  6. Garnish, serve, and enjoy!

Notes

*I added more salt, pepper, and coriander at the end.

Mexican, Vegan Cheeses

Nut Free Vegan Queso

Featuredby Stephanie BoschLeave a Comment on Nut Free Vegan Queso
Nut Free Vegan Queso

Greetings! A few weeks ago, I was asked to create vegan, gluten-free, nut-free meals for a woman and her family of five. One of the trickiest recipes to make vegan and nut-free is cheese! Cashews and almonds are a staple in most plant-based cheeses! This one uses flour and is like a béchamel but with nutritional yeast and seasonings. I like this recipe because it can be as thick or as thin as you want.

If you want a dip, skip the stock, or at least don’t use as much of it. Use all the stock if you want it thin for a drizzle on enchiladas or nachos. It makes an excellent base for a broccoli cheddar soup, too! I like it atop my veggie scramble! 

I made this gluten-free using a 1:1 gluten-free flour. If you have no aversions to regular wheat flour, go for it! I am one of the unlucky 5% of people with a true wheat allergy (like hay fever) and a gluten allergy. Gluten is a super sticky protein and very inflammatory for some of us.

I added green Tabasco to mine, and the dip was gone within a few hours! Green Tabasco is a milder version of regular Tabasco, and I use it on everything, including popcorn! Anyway, enjoy this recipe! It’s a good one! And, as always, when you make it, tag me and let me know how you liked it!

XOXO,

Steph

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Nut Free Vegan Queso

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 4-6 cups 1x
  • Cuisine: Mexican
  • Diet: Vegan
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Description

I love this recipe and I think you will too!  It is super good with a few dashes of green tabasco!

Ingredients

Scale
  • 3 Tbsp vegan butter
  • 4 cloves garlic, minced (about 4 cloves)
  • 4 Tbsp gluten free 1-1 all-purpose flour*
  • 1 3/4 – 2 cups unsweetened plant-based milk
  • 2 – 2 ½ cups vegetable stock
  • 5 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • ½ tsp chili powder
  • 4 Tbsp mild green chilis (optional)
  • 1 Tbsp green Tabasco
  • ½ Tbsp maple syrup or organic cane sugar

Instructions

  1. Heat large skillet or saucepan over medium heat. Once hot, add butter and let it melt and start to sizzle – about 1 minute.
  2. Add minced garlic. Cook for about 1 minute, or until fragrant.
  3. Add flour 1 Tbsp at a time and whisk. (Don’t worry if it’s a little lumpy).
  4. Cook for 1 minute, then whisk in milk slowly. Stirring constantly.
  5. Add vegetable stock and whisk until smooth. Bring to a low boil.
  6. Add nutritional yeast, salt, cumin, chili powder, maple syrup, and green chilis, and tabasco, if using.
  7. Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt or tabasco for savoriness, or sweetener for flavor balance.
  8. Garnish with red pepper flakes and fresh cilantro or pico de gallo. Enjoy with chips, or atop Mexican dishes, such as nachos, enchiladas, or tacos!
  9. Store leftovers in a glass jar or container in the refrigerator up to 4-5 days. Reheat in the microwave or in a small saucepan over medium heat. Best when fresh.

Notes

*Makes a great Queso dip!  You can use it in a crockpot but be sure to keep a cup of stock nearby so you can add to it as the dip may thicken with the heat.

Keywords: Queso, vegan, gluten-free, nut-free, cheese

Autism, Mental Health, Psychology

Napalm in the Morning

Featuredby Stephanie BoschLeave a Comment on Napalm in the Morning
Napalm in the Morning

When he was three years old, my son was diagnosed with Asperger’s, a variant on the autism spectrum. By the time he was five, I had read everything I could get my hands on about what they (at the time) referred to as Asperger’s Syndrome. “A syndrome is a recognizable complex set of symptoms and physical findings which indicate a specific condition for which a direct cause is not necessarily understood.” Though I suspect there is a direct correlation between agent orange exposure in Vietnam War veterans and the rise in Autism among their grandchildren.

Asperger’s is generally marked by:

  • Emotional Sensitivity.
  • Fixation on Particular Subjects or Ideas.
  • Linguistic Oddities.
  • Social Difficulties.
  • Problems Processing Physical Sensations.
  • Devotion to Routines.
  • Development of Repetitive or Restrictive Habits.
  • Dislike of Change.

There also tends to be a co-morbidity between mood disorders like anxiety and depression and behavior disorders like attention deficit disorder (ADD) and obsessive-compulsive disorder (OCD). And please note, in this context, the word behavior is defined as a particular way of functioning (i.e., can’t focus) versus how a person chooses to conduct themselves. 

When Covid hit and schools closed, I became Jason’s teacher. I then realized how far behind he was academically. Unfortunately, he is not only cognitively impaired but also socially impaired. And because of it, he was being bullied at school.

He often ate alone at lunch (he later told me it was easier because he didn’t have to worry about what to say). He likes quoting Francis Ford Coppola movies (Apocalypse Now is his favorite movie) and telling you the specifics of various World War 2 military battles. And let me tell you, those are not exactly great 6th-grade conversation starters.

And then, one day, a girl asked him if he’d be her boyfriend. I knew this girl and his troubles with her in the past. I warned him, but he was thrilled. And when he said yes, she proceeded to mock him and joke to everyone that he would never stand a chance. As his mom, this hurt, of course, but I also believe in getting hard knocks out of the way early. The school handled the situation remarkably, and Jason learned fundamental lessons about the human condition.

I kept him home for the next two years and became the county’s least-paid full-time middle school teacher. And that’s when I realized how bad his attention deficit disorder was. Not being able to focus also caused us a lot of anxiety. But he also comes by his inability to concentrate, rightfully. I could’ve had this piece written in two hours, but I got up at least 12 different times to do 12 other things. The squirrels in my head are also fast! But I don’t like labels and told Jason that if he can harness his ADD, it can be his superpower. 

We got ahead in school because we could stay with a topic until he “got” it. But I knew that was not possible in high school, where they covered a subject and moved on. I had held off on medicating him but knew his ability to focus was critical to his success. So, we did it, and he started meds over the summer. And academically, he’s doing great!

Thankfully we stopped his moodiness and outbursts when he was little with no meds needed. I read about the correlation between food and Autism and removed all dairy (specifically the casein protein) and gluten from his diet. There is a direct correlation between the severity of symptoms and these sticky proteins.

Anyway, high school has been great. He is good in math and bad (but getting better) with girls. He is also taking medication for anxiety (which he also gets from me) and for ADD. His grades are good, and he genuinely seems to be happy. Still, when he told me he had put his name in the ring for Homecoming court, my first thought was, “Aw, crap.”

My oldest, who loves her brother and wants nothing more than to protect him, pleaded with me to convince him not to run. But I told her that was not possible. He was way too excited. My only warning was to run a fair and well-mannered TikTok war with his opponent!

And guess what? He won and was elected to the freshman homecoming court. It turns out they were right. You are free to be yourself in high school, and nobody cares. Before he started high school this fall, he nobly reached out to the kids he had issues with in middle school and apologized. Those same kids have grown to know and embrace Jason and were instrumental in getting him the homecoming sash.  

If I had discouraged him from running, I could have robbed him of his success, of getting the win. And what a shame that would’ve been. He came up to me after this picture was taken and told me it was the best night of his life! That made this momma smile and even cried a little.

Breakfast, Brunch, Gluten Free

Chocolate Chip Pumpkin Muffins

Featuredby Stephanie Bosch1 Comment on Chocolate Chip Pumpkin Muffins
Chocolate Chip Pumpkin Muffins

We are in the season of all things pumpkin. I have friends who are rebelling and refuse to buy into the hype. Haters gonna hate. But as for me, I dive in headfirst! There is a reason everyone loves pumpkins! But unfortunately, it’s not for the autumnal gourds themselves, but for the spices that usually accompany them! 

Last year on NPR’s Morning Edition, they spoke with Jason Fischer, a psychological and brain sciences professor at Johns Hopkins University. His team has been researching the science behind pumpkin spice’s appeal and found that it has a lot to do with how we associate smells and flavors with fall.

“Those associations, they form year after year. They also give us this sense of familiarity,” Fischer said. “And when you start to smell the pumpkin spice things in the stores again, it gives you a little feeling of nostalgia.”

Whatever the case, the smell of these muffins baking in the oven will evoke warm fuzzies! They are gluten-free, too! I used a 1:1 Gluten Free Flour mix and had excellent results. Just be sure it has xanthan gum, which helps bind the muffins, taking the place of gluten in the flour. 

I also used brown sugar instead of white sugar and a pumpkin spice mix that I made myself. If you have ripe bananas, you can use them instead of egg substitutes. I did not have any on hand, so I used 1/2 cup of Just Egg, and it worked perfectly. You can also use 2 flax eggs if you prefer. 

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Chocolate Chip Pumpkin Muffins

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 muffins 1x
  • Diet: Vegan
Print Recipe

Description

Who doesn’t love chocolate pumpkin muffins?  These light and tasty treats are perfect for breakfast, or for an after school snack!

Ingredients

Scale
  • 2 cups gluten free all purpose flour (I use Bob’s Red Mill GF All Purpose flour)
  • 1 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar (makes them moist and less dense)
  • 1/3 cup coconut oil
  • 2 super ripe bananas, or 1/2 cup Just Egg* ( See note)
  • 2/3 cup organic canned pumpkin
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup dairy free vegan chocolate chips (I use Enjoy Life)

Instructions

  1. Preheat the oven to 350°F (177° C)
  2. Lightly grease your muffin tins or use muffin liners.
  3. In a bowl, mix the flour, baking soda, salt and pumpkin pie spice.
  4. In a separate bowl, mix the sugar and the oil.  Add the mashed banana or Just Egg to the sugar mixture. Add canned pumpkin, and vanilla. When mixed well, fold in the chocolate chips.
  5. Finally, add the flour, and mix everything well.
  6. Evenly pour the batter into the muffin tins. Place in the oven for about 18-20 minutes if using GF flour.  If using regular all-purpose flour, test at 20 minutes.  Muffins are done when a toothpick comes out clean. If needed add more time ( 2-3 minutes at a time).

Notes

You can also use 2 flax eggs.

Keywords: Chocolate chip pumpkin muffins

Soups, Vegan

Potato Leek Soup

Featuredby Stephanie Bosch1 Comment on Potato Leek Soup
Potato Leek Soup

To me, this vegan Potato Leek soup is the ultimate comfort food.  I make it several times a year, and it never gets old.  I have modified it over the years for several reasons.

First, I switched out russets for Yukon gold potatoes.  Yukon’s are buttery and creamy, whereas russets are a little more flowery and neutral in flavor.  Second, I use coconut milk instead of soy or oat milk.  The full-fat coconut milk gives it a creamy thickness that I love in soup.  Regular plant-based milk made it too runny.  This soup is meant to stick to your bones!

Finally, I started using a few more of the Provencal herbs instead of just rosemary and thyme.  You can buy Herbes de Provence pre-made, or if you’re a spice lover like me, you can make your own.  This simple blend includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.  You can use it on just about anything too!  I love it on avocado toast!

Savory is a rarely used provincial herb. It is in the mint family and is what makes the herb blend so wonderful, in my opinion!  Feel free to use what you have on hand, but if you have some mint, I recommend adding just a pinch or two!

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Potato Leek Soup

  • Author: Stephanie Bosch
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 cups 1x
  • Diet: Vegan
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Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 3 medium leeks, washed and sliced into 1/4″ rings (white and light green parts only)
  • 2 1/2 pound Yukon gold potatoes, cubed 1/2 inch (peeled or with skin on)
  • 1 1/2 teaspoons dried thyme and rosemary, or Herbes de Provence
  • 1 bay leaf
  • 4 cups water or low-sodium vegetable broth
  • Salt and pepper to taste
  • 1 cup full-fat coconut milk
  • 1–2 tablespoons fresh lemon juice
  • 1/4 cup chopped chives, to garnish
  • Vegan sour cream (optional garnish)

Instructions

  • Make sure leeks are washed well first. (see note)
  • Heat the oil, butter, and a pinch of salt in a dutch oven over medium heat. Add the leeks, and sauté until softened, about 5-6 minutes.
  • Add garlic and herbs. Sauté for 2-3 minutes.
  • Add the potatoes, vegetable broth, bay leaf, salt, and pepper.  Increase heat until soup beings to simmer.  When it simmers, reduce heat to low and cook for about 15-20 minutes, or until the potatoes are fork tender.
  • Remove from heat and remove bay leaves. Stir in the coconut milk and lemon juice. Taste for seasoning.
  • Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend half the soup. (Only fill the blender 1/3-1/2 full, and using a towel hold the lid of the blender in place).
  • Add blended soup back to the dutch oven and stir well.
  • Serve in soup bowls and top with chopped green chives, sour cream if using, fresh ground pepper.

Notes

*To clean leeks, cut off the root end and slice off the green part.  Cut the leek in half length-wise.  Cut into thin strips about 1/4″ thick.  Too thin, and they can burn.  Add to a bowl of water, and using your hands, sift the leeks through the water.  All the dirt will sink to the bottom of the bowl.  Remove leeks from the water, and they’re ready to use!

Main Dish, Soups, Vegan

Vegan Broccoli Cheddar Soup

Featuredby Stephanie BoschLeave a Comment on Vegan Broccoli Cheddar Soup
Vegan Broccoli Cheddar Soup

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it! 

XO,

Steph 

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Vegan Broccoli Cheddar Soup


  • Author:     Stephanie Bosch

  • Prep Time:     5 minutes

  • Cook Time:     25

  • Total Time:     30 minutes

  • Yield:     4 Cups 1x

  • Category:     Soup

  • Diet:     Vegan



Print Recipe

Description

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it!

Ingredients


Scale

1 head of organic broccoli, coarsely chopped

1 onion, diced

2 cloves garlic, minced

½ cup shredded carrots

1 stalk celery, finely diced

1 cup cashew queso

4 cups vegetable stock

¼ cup water

Salt and pepper, as desired

Instructions

  • Heat dutch oven over medium heat. Saute onion and celery in ¼ C water until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds.  
  • Add carrots and broccoli, and stir. 
  • Add the vegetable stock into the veggie mixture. Gradually pour queso while stirring constantly. Bring to a simmer; cook until thickened, and vegetables are tender about 20 minutes.

Notes

To add potato, peel and medium dice one russet potato.  Add to carrots and broccoli mixture, and simmer as directed.