Category: Main Dish

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

 

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
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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. 

Main Dish

Sweet Potato Coconut Curry with Mango Salsa

Featuredby Stephanie BoschLeave a Comment on Sweet Potato Coconut Curry with Mango Salsa

This recipe is an oldie but goodie!  It’s super easy and a perfect meal for summer.  I love the mango salsa just by itself!  Also, you can use butternut squash in place of the sweet potatoes, or papaya in place of the mango!  The options are endless!

I have modified this amazing recipe because I am doing a Candida/Bacterial overgrowth protocol, and there are a lot of things I can’t have.  However, this recipe came really close to checking off all the boxes and it is soooo good. But I must give all the credit to Food Faith Fitness for her mega talents in the kitchen!  I’ve made a few modifications (chives for onions, cream of coconut for the full-fat coconut milk, and cut back on the oil).

coconut-curry-image
Photo via Food Faith Fitness

Serving Size: 2

Coconut Curry:

  • ½ tablespoon coconut oil
  • 1 large carrot, peeled and sliced, about a heaping 1/2 cup
  • 1 small red bell pepper, sliced, about 1/2 cup
  • 1 cup broccoli, cut into bite-sized pieces
  • 1 teaspoon fresh ginger, minced
  • ½ tablespoon yellow curry powder
  • 2 tablespoons cream of coconut (I found it in the liquor section of the store)
  • 12 oz water
  • Pinch of salt
  • 1 large sweet potato, spiraled

Mango Salsa:

  • 1 mango, large, diced, about 3/4 cup
  • 2 tablespoons chives
  • ½ teaspoon apple cider vinegar
  • 1 small jalapeno, minced
  • ½ teaspoon red pepper flakes, adjust to the preferred level of spiciness
  • ¼ cup fresh cilantro, plus additional for garnish
  • Pinch of salt

Directions

  1. Heat 1/2 Tbsp coconut oil on medium/high heat and cook the carrots for about 3 minutes, until they begin to soften.
  2. Turn the heat down to medium and add pepper, broccoli, onion and ginger. Cook until they begin to soften and brown, about 5 minutes.
  3. Add in the 1/2 Tbsp of yellow curry powder and cook until fragrant, about 1 minute.
  4. Add the cream of coconut and 12 oz water.
  5. Add spiraled sweet potatoes.
  6. Raise the heat to medium/high and bring the mixture to a boil. Once boiling, turn the heat down to medium/low heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken.
  7. Meanwhile, toss diced mango, chives, jalapeno, red pepper flakes, apple cider vinegar and cilantro in a medium bowl. Season with a pinch of salt.
  8. Divide the noodles between two plates and top with the curry. Garnish with mango salsa and cilantro.

Main Dish, Rice Dish, Vegan

New Orleans Style Red Beans & Rice

by Stephanie Bosch1 Comment on New Orleans Style Red Beans & Rice
New Orleans Style Red Beans & Rice

One of the first things I want to eat when I go to New Orleans is a steaming hot bowl of Red Beans & Rice. I also want an Abita Amber Ale out of Abita Springs, LA, the small town in St. Tammany parish, where my husband Kevin and I got married (we got engaged on the back of The Creole Queen paddle wheeler in the Bay of New Orleans).

Kevin’s family has been in New Orleans for five generations! His great-grandpa Michael D’Argonne was a college professor and the head of the Sociology department at Xavier University in the 1920’s/30’s.  His grandparents lived in Metairie, LA until their passing a few years ago.   Now, most of his family lives across Lake Ponchartrain on the Northshore. 

And so a year after getting engaged we got married at the Abita Quail Farm. It is THE most beautiful place! I am still indebted to Kevin’s Aunt Janice, for telling us 22 years ago…”I know where ya haf ta have ya weddin’!” It was a dream wedding with 100 of our closest friends and family. John, the owner of the farm is a good friend of her husband, Paul.  John surprised us with fireworks over the lake at the end of the night. The memory still brings tears!  

Our uncle, Paul La Rocca, on the Italian side of the family, is a local banker on the Northshore. The man knows everyone from Mandeville to Hammond and everywhere in between, including Abita Springs. We had our rehearsal dinner and after-wedding party at the Abita Brewpub per his suggestion (they graciously stayed open until 3:00 AM for us).  

And it was Paul’s uncle Anthony who taught me everything I know about New Orleans food and cooking.  He would call me and we would literally talk for hours about everything, but mostly food and cooking.  He had built a professional kitchen in his backyard off Milan Street in Midtown and sometimes he even cooked meals for the Arch Bishop of New Orleans! He was in his 80s when he died and he became one of my very good friends and favorite teachers. 

Needless to say, my heart and my stomach both live in Louisiana! This Red Beans & Rice recipe is a variation of my mother-in-law, Miss Cheryl’s recipe. I added a little heat, but the show stopper is the New Orleans Creole Cream Style “Blue Runner Brand” Kidney Beans. Now, most of us cannot find them locally, but Walmart has been known to carry them (and is the cheapest way to buy them online), and if you’re from St. Louis, I can bring you some next time I’m down there.

You can also purée kidney beans with a little vegetable stock and saute them up with the “cajun trinity,” celery, bell pepper, and onions, and flavor ’em with a creole seasoning. It’s an extra step but it is a game-changer in a recipe that runs the risk of being a little on the dry side. You’ll thank me, I promise.

Anyway, here y’all go! And as always, let me know how ya like it!

Pase yon bon joune!

Steph

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New Orleans Style Red Beans & Rice

  • Author: Stephanie Bosch
  • Prep Time: 15 minutes
  • Cook Time: 25-30
  • Total Time: 55 minutes
  • Yield: 4-6 cups 1x
  • Cuisine: Creole
  • Diet: Vegan
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Description

If ya can’t go to New Orleans, then bring New Orleans to you! If you can’t find Slap Ya Mama in the grocery store, Tony Chachere seasoning works just fine!  I also like the green tabasco with this recipe. It already carries a little bit of heat, and you don’t want to overshadow the flavor with too much heat.  I also used Impossible Meat’s Sausage because of its high-fat content.  It adds a sublime flavor to the beans! You can also skip the sausage if you want to!

Ingredients

Scale
  • 2 cans organic red kidney beans, drained and rinsed
  • 1 can New Orleans Style Creole Cream Style Red Beans
  • 1 (15 oz) can low sodium diced tomatoes
  • 1 pack vegan sausage (I LOVE Impossible Sausage for this)
  • 2 tablespoons EVOO, or water
  • 1 green bell pepper, seeded and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup celery, diced
  • 2 tablespoons cajun seasoning
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups of vegetable stock
  • Rice (I usually make brown basmati but feel free to use your favorite)
  • Hot Sauce (Optional, but highly recommended!)
  • Green onions, or pickled okra, sliced for garnish

 

Instructions

  1. Make rice according to package directions.
  2. Warm a dutch oven over medium heat.
  3. Add oil, (or 1/4 cup stock) to the pan and when oil begins to shimmer, add sausage.
  4. Saute until brown on one side and flip.
  5. Add onions, bell pepper, and celery, and saute until sausage has browned evenly and vegetables have begun to soften–about 6 minutes.
  6. Add garlic and saute until fragrant, about 30 seconds. Add 2 tablespoons of stock if too dry, or if things begin to stick.
  7. Add seasoning and cook for an additional 2-3 minutes. (Be careful not to burn the spices, keep an eye on the temperature).
  8. Add vegetable stock and deglaze the bottom of the pan.
  9. Add tomatoes and beans.  Simmer uncovered for 20-25 minutes.
  10. Taste for seasonings. When finished, add rice to a bowl and top with red beans.
  11. Garnish with onions, or okra, and finish off with tabasco.
  12. Enjoy!

Keywords: red beans and rice, vegan, red beans, creole, cajun, New Orleans style,

 

Main Dish, Mexican

Mexican Pozole (Rojo)

Featuredby Stephanie BoschLeave a Comment on Mexican Pozole (Rojo)
Mexican Pozole (Rojo)

A traditional Mexican pozole or posole is a stew made from beans, hominy, and meat. Slow-simmered in a soupy broth, a pozole is traditionally served on Christmas eve, and you can trace its roots back to the ancient Aztecs! This rich and hearty dish is so flavorful and delicious, and the best part is there were no pigs harmed! Don’t worry. The white Mexican hominy gives the stew a nice meaty chew!

Hominy, if you don’t know, is dried corn, or maize, treated with lime to help soften the tough outer shells of the kernels, making them easier to digest. Furthermore, in Mexican cooking, hominy is ground down to make masa flour.

If you’ve been following my blog for any amount of time, you know that Mexican food is my favorite food. I’m pretty sure I could eat it every day. I love the addition of diced raw onions, avocado, and cilantro as a garnish. You could also add vegan sour cream if you’re feelin’ it. This pozole is made in a red sauce (Rojo), but you can use tomatillos and have Pozole Verdes if you’d like.

I made my pinto beans in my instant pot, and they were ready in 50 minutes. You can soak your beans overnight and make them according to your package directions, or you can use canned beans. I prefer to make my own and generally keep 5 lb bags of beans in my pantry. I’m not too fond of the metallic taste of canned beans, and I like to control the texture myself.  However, I did use canned hominy for apparent reasons. They are great the day you make them, and they are even better the next day!
Tag me if you make it and let me know how you like it!

XO–

Steph

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Mexican Pozole (Rojo)

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 cups 1x
  • Diet: Vegan
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Description

Warm and hearty, this Mexain Pozole will likely become a staple in your weekly winter rotation!  Double the recipe, and you can store this in the freezer for up to 2 months.

Ingredients

Scale

PInto Beans:

  • 1/2 pound dry pinto beans (about 1 cups), or 2 cans of no salt added pinto beans
  • 3 cups vegetable stock, or filtered water* ( see note)
  • 1 white onion, diced
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Pozole: 

  • 1 (28 oz.) can of White Mexican Hominy
  • Cooked pinto beans
  • 3 whole dried guajillos chiles, stemmed and seeded
  • 2 whole dried ancho chiles, stemmed and seeded
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno seeded, and diced
  • 2 tablespoons chili powder
  • 1 tablespoon yellow mustard
  • 1 teaspoon cumin
  • 1 teaspoon dried Mexican oregano

Garnish: 

  • Chopped onion
  • Diced avocado
  • Minced cilantro
  • Sliced radish
  • Hot sauce

 

Instructions

  1. If using dried beans, add beans to a bowl and rinse.  Sift through beans to remove any grit or broken shells.  At this point, you can either soak beans overnight to make on the stovetop (follow package directions) or add to an instant pot with 6 cups vegetable stock, onion, bay leaves, and salt and pepper—Cook at high pressure for 50 minutes.  Let pressure reduce naturally, about 10 minutes.  Set aside.
  2. While pinto beans are cooking, add chilies, onion, and garlic to a small pot of boiling water.  Use enough water to cover the chilies.  Reduce heat and simmer until chilies and onions have softened about 7-8 minutes.
  3. When chilies are done, carefully add all ingredients to a blender and blend until smooth.  If the sauce is too thick, add stock or water to thin.  It should have a paste-like consistency.  In a colander, strain sauce into a bowl.
  4. Carefully add pinto beans (do not drain), hominy, chili paste, and remaining ingredients in a medium stockpot. ** (See note)
  5. Simmer covered on medium-low for 20-25 minutes until hominy softened but still firm.
  6. Remove lid and taste for seasonings.
  7. Ladle Pozole into a serving bowl and garnish.
  8. Enjoy!

Notes

*I like to use a flavorful stock to make my pinto beans, but if you use water, I recommend adding a teaspoon of garlic and onion powder to your beans!

**You can also finish the pozole in the instant pot by skipping the stockpot and cooking using the saute function.  I didn’t do this because I like to control my heat.  But this is a viable option.

Main Dish, Salad, Vegan

Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

Featuredby Stephanie Bosch1 Comment on Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate
Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

A few weeks ago, I was on the hunt for a pretty serving bowl. I wanted something classic. Something that looked old but didn’t have to be old, with good color and lines. I found one at Williams Sonoma and immediately went to work on creating a colorful salad to put in it!

I don’t know about you, but I love a good salad. I also have a thing for sweet potatoes. Truthfully, I have a “thing” for all potatoes, but sweet potatoes are my favorite. Baked, roasted, mashed, or fried, the potato is a quintessential vegetable.

I wanted to make the salad part savory, party sweet, partly cooked, and part raw. This Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate is all that! It’s loaded with nutrients, flavor, and texture. It’s also beautiful and ready to serve in just 30 minutes!  Let me know how you like it!

P.s. I also doubled the vinaigrette dressing to use for a later date.

Stay Warm.

XO,
Steph

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Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 30
  • Yield: 4 Servings 1x
  • Diet: Vegan
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Description

Easy and delicious this salad is almost too pretty to eat!

Ingredients

Scale

Salad:

  • 2 sweet potatoes, cleaned and quartered lengthwise (don’t worry about peeling)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon dried coriander
  • 10 oz mixed greens (I used spring mix)
  • 1 pomegranate, cut and arils removed; as set aside
  • 1/4 cup raw sunflower seeds (can use roasted/salted, if need be)
  • 2 tablespoons fresh thyme, stemmed
  • 1/4 cup fresh cilantro, minced
  • Vegan feta (I like Violife), crumbled

Dressing:

  • 1 shallot, minced
  • 1/4 cup maple syrup
  • 2 tablespoons dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh minced thyme, or 1 teaspoon dried
  • 1 teaspoon dried coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper

Instructions

  1. Preheat oven to 425°F.
  2. Toss potatoes in olive oil and sprinkle with coriander.
  3. Add potatoes to a parchment-lined baking sheet, roast for 30 minutes, turning potatoes once after 15 minutes.
  4. While potatoes are roasting, whisk maple syrup, mustard, cider vinegar, shallot, garlic, herbs, and spices in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
  5. When potatoes are done, remove them from the oven and set them aside to cool. Cut each potato quarter in half when they have cooled enough to touch.
  6. In a medium-size serving bowl, layer the salad. Add a handful of mixed greens and 1/4th of potatoes. Drizzle with 2 tablespoons vinaigrette, 1 tablespoon sunflower seeds, 1 1/2 teaspoon fresh thyme, 2 tablespoons feta, 2 tablespoons arils, 1 tablespoon cilantro. Continue to layer this way until all potatoes have been used.
  7. Divide equally among 4 bowls.
  8. Enjoy!

Notes

Look for a firm pomegranate. I like to cut my pomegranates in half, and in a bowl half full of water, pull the pomegranate apart by hand, removing all of the arils. Once I have them removed, I dispose of any large pieces of the pith (the spongy white tissue lining) and rapidly stir the arils by hand to remove any additional pieces of pith that may still be attached.

Nutrition

  • Serving Size: 4

Keywords: Vegan Salad, Sweet Potato Salad

A

Main Dish, Tex-Mex

Hot Tamale Pie

Featuredby Stephanie Bosch4 Comments on Hot Tamale Pie
Hot Tamale Pie

Food and memories are tied together like a horse and carriage. This recipe is one of my fondest and most favorite meals of all time. Therefore, I dedicate this recipe to my momma. When I was a kid, as soon as the weather got cold, my mom pulled out all the stops when it came to cooking! In the kitchen, both of my parents were adventurous! Flavor first was their motto!

Usually, dinner was always a good thing. I developed my love of herbs and spices from cooking with her. I also learned how to roll tamales, make a good pie crust, use a candy thermometer to make dad’s fudge.

Much of what my mother learned about cooking she learned from my step-father. Before they were married, my pop’s lived in a cabin in the middle of nowhere Alaska for nearly 13 years. He made bread, caught fish, and hunted for everything he ate. He grew herbs and vegetables and became quite the flavor aficionado. Before marrying my mom, he was stationed in France, Vietnam, and Lebanon, so he exposed her to exotic flavor profiles and cooking techniques that are now a part of my culinary world!

But sometimes, but sometimes…

You would come home to the rancid smell of salt-rising bread. An old Appalachian bread recipe from the 1800s, my mom had gone to the library and found the starter recipe, which smelled like a cross between dirty socks and overripe cheese. Or the time we had boiled muscles. The only thing I remember is the gritty taste of sand in my mouth. She realized too little, too late, that the muscles had to be rinsed and soaked first. Oh well, live and learn.

And, of course, some recipes stick out in your mind. This Hot Tamale Pie recipe is one of them. It is the ultimate comfort food. My mom used Jiffy cornbread mix, but I subbed that out for masa flour and vegetable stock. And instead of ground beef, I used a plant-based alternative. Otherwise, all things are precisely the same. My family loved this flavor bomb, and for me, it was a glorious trip down memory lane! I hope you love it too!

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Hot Tamale Pie

  • Author: Stephanie Bosch
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Ingredients

Scale
  • 1 pack impossible meat or other plant-based ground
  • 1/2 sweet onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic (1 tsp), minced
  • 1 (15 oz) can diced fire-roasted tomatoes
  • 1 Tbsp chili powder
  • 1 Tbsp corn starch
  • 2 tsp ground cumin
  • 1 teaspoon garlic powder
  • 1 tsp salt
  • 1 (10 oz) bag frozen corn (1/2 cup set aside)
  • 1 (4 oz) can diced green chilies 
  • 2 cups masa flour
  • 2 tsp baking powder
  • 2 cups vegetable stock 
  • 2 Tbsp Just Egg or other vegan egg sub (2 egg equivalent)
  • 1 cup shredded vegan cheese (I used Daiya Farmhouse Jalapeno Havarti)

Instructions

  1. Preheat oven to 400°F 
  2. Warm a large cast-iron skillet over medium heat.   Add onion and bell pepper.  Sauté until veggies begin to soften, about 5-6 minutes.  Add garlic and cook until garlic becomes fragrant for about 30 seconds.  Add plant-based meat, sprinkle with cornstarch, and add spices.   Brown meat, and taste for seasoning.  Add tomatoes, green chilies, cheese, and remaining corn.   Mix well.  
  3. Add masa flour, just-egg, and baking powder in a medium-size bowl.  Mix well.  Slowly, add 2 cups vegetable stock (May need a little more stock depending on the coarseness of the masa), stir until smooth.  Add 1/2 cup frozen corn kernels.  Stir well.  
  4. If you are using a cast-iron skillet, top the meat mixture with the masa.  Bake for 25-30 minutes, or until cornbread is lightly golden.  
  5. If you are not using a cast iron, place the mixture in a 9X12” oven-proof baking dish.  Top with masa and bake for 25-30 minutes, or until cornbread is lightly golden.  
  6. Garnish with sour cream, cilantro, and green onions.

 

Main Dish, Vegan, Vegetables

Pan-Seared Cauliflower Steaks with Chimichurri Sauce

Featuredby Stephanie BoschLeave a Comment on Pan-Seared Cauliflower Steaks with Chimichurri Sauce
Pan-Seared Cauliflower Steaks with Chimichurri Sauce

I’ll be honest. I am not a fan of cauliflower. To me, it’s the bottom rung on the ladder of cruciferous vegetables. I despise cauliflower rice, and raw cauliflower gags me. But one evening, a chef friend of mine made me a cauliflower steak for dinner. Ever gracious, I took a deep breath and a steak knife and took my first bite. Well, I guess the rest is history, as they say since I’m writing a recipe for cauliflower steaks! 

I chose to pan-sear the steaks to get that nice brown crust, and then I finished them off in the oven to speed up the cooking process. I also used safflower oil to cook with since it has a high smoke point of 501°, to be exact. Olive oil has a medium smoke point cannot be heated past 405°. Fat begins to break when heated past its smoking point, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and aroma. Think watering eyes, a stinky kitchen, and bitter, scorched food.

The critical thing to note in this recipe is how to stem and cut the cauliflower. I found that removing the outer green leaves and most but not all of the stem is crucial. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. I find that one large head of cauliflower makes about three 1 1/2 ” steaks. To ensure flat sides, I trim the outer edges of the cauliflower on each side-taking off about an inch and a half. Slice carefully. 

If you make the steaks be sure to tag me and let me know how you like them! Enjoy!

 

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Pan-Seared Cauliflower Steaks with Chimichurri Sauce

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 3 Steaks 1x
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Description

This cauliflower steak is so flavorful and quite filling!  Be sure to buy a large head to ensure decent size steaks.  And using Montreal steak seasoning is a perfect way to spice them up!  You can top with a variety of roasted vegetables and creamy mild tasting white beans for protein!

Ingredients

Scale

Instructions

  1. Preheat oven to 425°
  2. Heat a cast-iron skillet or other oven-safe, heavy bottom frying pan over medium-high heat. When warm add, two tablespoons of safflower oil. 
  3. Brush each side of the cauliflower steaks with oil and sprinkle with Montreal seasoning.
  4. Carefully add steaks to a frying pan and sear each side until golden brown, about 5-7 minutes per side.
  5. When steaks are golden brown, remove the pan from the heat put directly in the oven for approximately 8-10 minutes, or until fork tender. 
  6. Carefully remove pan from oven.  Plate cauliflower steaks and drizzle with chimichurri sauce.
  7. Serve immediately.

Notes

*This oil is high in vitamin E; one tablespoon contains 28% of a person’s daily recommended intake of the nutrient. It has a high smoke point and doesn’t have a strong flavor, which means it won’t overwhelm a dish.

Main Dish, Pizza, Vegan

Italian Sausage Pizza with Garlic White Sauce & Caramelized Onion

Featuredby Stephanie BoschLeave a Comment on Italian Sausage Pizza with Garlic White Sauce & Caramelized Onion
Italian Sausage Pizza with Garlic White Sauce & Caramelized Onion
Who doesn’t love a good pizza? As a vegan, though, we are often left out in the cold with a pizza with no cheese. In fact, I’m pretty sure cheese is the only reason most people eat pizza! If you’re like me, store-bought cheeses are out of the question. They’re usually off in texture, or there’s something funky about the flavor.  Don’t get me wrong, there are some decent options these days, but they’re usually costly and leave me wondering about better options.
Without ado, I present the better option— This creamy garlic cashew sauce. It could not be easier to make, and I promise you will never miss cheese on a pizza again. Promise. I simply made it of cashews, filtered water, garlic and onion powder, oregano, salt, and nutritional yeast. The sheer simplicity of the sauce makes it a favorite of mine. Not to mention the ease with which it comes together. Throw it all in a blender and hit go. I have a high-powered Vitamix, and it takes me a solid minute or so to blend. If you don’t have a high-powered blender, I recommend boiling the cashews for 10-15 minutes and then rinse and blend.
Hungry Planet makes a mean Italian sausage that cooks up quickly and tastes fantastic. However, I have to be careful not to eat it all before adding it to my pizza! You don’t want to overcook it! So I brown it over medium heat for just a few minutes (3-5) until it gets a bit brown. And then I finish cooking it in the oven.
The caramelized onions add a natural sweetness and pair perfectly with the spicy Italian sausage. The key to good caramelization is the “Low and Slow” motto. Also, I never use oil, only water, and salt, when I caramelize. You won’t let the onions, which are very high in water content, release their water, just not too much, too fast. If the onions begin to stick, add a tablespoon or two of water.
The other key to a good pizza is the crust, of course. If you are a purist and like baking, then making your crust is the way to go. I wouldn’t say I enjoy baking and found an excellent store-bought crust that I love.
If you make this, drop me a line and let me know how you liked it!

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Italian Sausage Pizza with Garlic White Sauce & Caramelized Onion

  • Author: Stephanie Bosch
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Ingredients

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Garlic White Sauce

  • 1 1/2 cup raw unsalted cashews* (see note)
  • 8 oz filtered water
  • 2 tablespoons nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp salt

Caramelized Onions

  • 2 medium-size sweet onions, thinly sliced
  • 1 tsp salt
  • water

Pizza

Instructions

  1. If you have a Vitamix or other high-powered blender, add all white sauce ingredients and blend well until smooth.  Set aside.
  2. Add sliced onion to a large skill and cook over medium-low heat. Cook for about 5 minutes, stirring frequently. Add salt, continue cooking until softened and browned for about 15 minutes. If the onions begin to stick, add water one tablespoon at a time until they release. Remove onions from the pan and set aside.
  3. In the same pan, add Italian sausage and cook over medium heat until slightly browned about 3-5 minutes. Remove from heat.
  4. Add approximately 1 cup of sauce to each crust, top with onions and Italian sausage. I also added a tablespoon of red pepper flakes to add a little heat.
  5. Bake at 400° for about 12-15 minutes.
  6. Let cool and slice.

Notes

**If you do not have a high speed blender, soak your cashews overnight, or boil for 10-15 minutes.

 

 

Main Dish, Mexican, Plant-Based Meats

Sausage Stuffed Poblano Peppers with Spicy Cashew Queso

Featuredby Stephanie Bosch1 Comment on Sausage Stuffed Poblano Peppers with Spicy Cashew Queso
Sausage Stuffed Poblano Peppers with Spicy Cashew Queso

When I was a kid in the early ’80s, my parents used to take my brother and me to a Mexican restaurant in Kansas City called Manny’s. This restaurant helped form my palate as a child, with rich spices, flavorful and savory foods. It’s on my bucket list next time I go home! First, though, I always call ahead and speak with the chef about vegan options. It’s easier for everyone when a restaurant has a heads-up. You’re also guaranteed a much better dish when they’ve had a minute to think. 

Fortunately, back then, my dad spoke pretty good Spanish, so we could successfully order! I think now they have English speaking service, but back then…! I’m pretty confident my love for Mexican food comes from these early memories. One of my favorite dishes was the Chili Relleno. I loved them. This recipe isn’t quite that, mainly because Relleno’s are stuffed with gooey cheese, beef, and then deep-fried.

Thankfully, the world of plant-based meats has come a long way, baby. The options are endless these days, and most of them are good. They are also very expensive and can easily be replaced with our good friend, the mushroom! Back in the ’90s, I would have used Texturized Vegetable Protein, or TVP, or in my early vegetarian life. TVP is easy to use, loves to absorb flavor, and is super inexpensive. Today, I would prefer to use the mighty minced fungi.

Happy Summer to all of you! Nos vemos pronto. Cuídate!

Try and find poblanos that are large and uniformly shaped. Slice evenly down the one of the center lines.
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Sausage Stuffed Poblano Peppers with Spicy Cashew Queso

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6 peppers 1x
  • Diet: Vegan
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Ingredients

Scale
  • 4–6 poblano peppers slices in half length wise (remove seeds and ribs)
  • 2 tbsp of olive oil, or 1/4 cup water if no oil
  • 1 (12 oz.) package of plant-based sausage, or (12 oz) of minced cremini mushrooms
  • 1 jalapeño, seeded and chopped 
  • 1 white onion, chopped
  • 1 (15oz) can black beans, drained and rinsed
  • 1 roasted red pepper, diced
  • 2 cloves of garlic, minced 
  • 1 tsp chili powder 
  • 1 tsp cumin
  • 1 tsp oregano 
  • ¾ cup cooked rice, quinoa, or amaranth
  • ½ cup of fresh/frozen corn kernels 
  • 1 (4 oz.) can of diced green chilies
  • 1 cup of Queso Blanco, or other vegan cheese of choice

Instructions

  1. Preheat oven to 350°F. Lightly grease, or line, a large baking sheet with parchment paper. Arrange halved poblano peppers in a single layer on the baking sheet and bake for 10-15 minutes.
  2. Meanwhile, heat a medium skillet over medium-high heat. When ready, add oil and when oil is shimmering, add the sausage or mushrooms, onion, garlic, and jalapeño. Sauté until sausage is cooked through, use a spoon or spatula to break up sausage as it cooks.
  3. Add the spices and grain of choice to the pan, and stir well. Next, add red peppers and green chilies, mix well. Finally, add the black beans and corn, stir. Cook for 5-7 minutes, or until sauce has reduced a bit. Remove from heat and let cool. 
  4. Spoon mixture into the peppers, drizzle with queso, and return to oven for another 10-15 minutes or until peppers are tender and cheese is melted. Allow peppers to cool slightly before serving. Serve with minced cilantro and salsa.