Category: Main Dish

Main Dish, Pasta

Almond Chèvre Tortellini with Citrus Beurre Blanc

Featuredby Stephanie BoschLeave a Comment on Almond Chèvre Tortellini with Citrus Beurre Blanc
Almond Chèvre Tortellini with Citrus Beurre Blanc

I am a big pasta girl! But like most people, I would imagine, I tend to stick to traditional recipes like spaghetti, fettuccini, and lasagna. Mostly because buying a stuffed pasta like tortellini isn’t easy when you’re a vegan. So what is a girl to do? Make a fantastic version of goat cheese, add some dried herbs, stuff wonton wrappers with excellent cheese, and BOOM! Homemade tortellini!

I love this recipe…and admittedly, a lot is going on! But no worries, you can make much of the recipe in advance, aka the vegan goat cheese and the tortellini. In French, beurre means butter, and blanc means white. So, this is a classic “white” sauce made with butter!

I’m Beurre blanc can sometimes be viewed as tricky to make. It is prone to splitting Without adding egg yolk to stabilize the sauce. The acid in the citrus sauce can ‘break’ if heated too hot, too many times, or not whisked while heating. The key is to ensure that the butter is chilled and added slowly. Also, be sure to turn DOWN the heat to med/low when adding the butter so that you don’t end up with Beurre Marron! Good things come to those who wait.

As a matter of practice, I like to make my sauces an hour before use. I’m not too fond of surprises, and if, for some reason, the sauce doesn’t turn out, I still have time to make a new one. Yes, after almost 25 years, it still happens. If needed, it can easily be reheated over low heat.

Freezing the tortellini: If you don’t cook the tortellini immediately, freeze them on a sheet pan and transfer them to a freezer-safe container once they’re solid. The tortellini will be kept for about three months. Cook directly from the freezer, but increase the cooking time by a minute or two.

I love this recipe…and admittedly, a lot is going on! But no worries, you can make much of the recipe in advance, aka the vegan goat cheese and the tortellini. In French, beurre means butter, and blanc means white. So, this is a classic “white” sauce made with butter!

Beurre blanc can sometimes be viewed as tricky to make. Because without the addition of egg yolk to stabilize the sauce, it is prone to split. The acid in the citrus sauce can ‘break’ if heated too hot, or too many times, or not whisked while heating. The key is to ensure that the butter is chilled and added slowly. And also, be sure to turn DOWN heat to med/low when adding the butter so that you don’t end up with Beurre Marron! Good things come to those who wait.

As a matter of practice, I like to make my sauces an hour before use. I’m not too fond of surprises, and if for some reason the sauce doesn’t turn out, I still have time to make a new one. Yes, after almost 25 years, it does still happen. If needed, it can easily be reheated over low heat.

Freezing the tortellini: If not cooking the tortellini immediately, freeze them on a sheet pan and transfer them to a freezer-safe container once solid. Tortellini will keep for about three months. Cook directly from the freezer, but increase the cooking time by a minute or two.

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Almond Chèvre Tortellini with Citrus Beurre Blanc

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  • Author: Stephanie Bosch
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Ingredients

Scale

Tortellini:

  • 1 cup of Almond Chèvre
  • 2 tablespoons Herbs de Provence
  • 2 tablespoons vegan parmesan
  • 1 teaspoon fennel pollen (optional)
  • 1/2 teaspoon each salt & pepper
  • 1 (12 oz) package of wonton wrappers
  • 2 tablespoons roughly chopped fennel fronds
  • 1 teaspoon finely grated orange peel

Citrus Beurre Blanc:

  • 1 tablespoon butter
  • ¼ cup finely chopped shallots
  • Juice of 2 limes (about 1 tablespoon)
  • Juice of one medium size orange (about 1 tablespoon)
  • 3 tablespoons dry white wine
  • ⅓ cup vegan heavy cream
  • Salt to taste, if desired
  • 8 tablespoons butter, cut into 12 pieces

Instructions

Tortellini:

  1. Add almond cheese to a medium-size bowl. Add Herbs de Provence, parmesan cheese, fennel pollen, if using, and salt and pepper. Mix well. 
  2. Dust a clean surface with cornmeal. Lay wonton wrapper flat and add 1 rounded teaspoon to the center of the wrapper. 
  3. Lightly brush the edges of the wonton wrapper with water (I keep a small bowl of water nearby). Fold wonton into a triangle. Turn triangle, so the long edge is facing you. Gently press the filling flat and fold wonton 3/4 of the way upward, toward its tip. Flatten slightly. Brush each side of the flap with water. Placing your finger in the center of the fold, carefully fold each side over your finger. Lightly pinch closed.  Continue until all cheese has been used. 
  4. Add tortellini to a parchment-lined baking sheet. 
  5. In a dutch oven, bring salted (about 1 tsp) water to a boil.  
  6. Drop tortellini into boiling water. Remove from water when tortellini begin to float.

Citrus Beurre Blanc:

 

  1. Heat one tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the citrus and wine. Cook until the liquid is almost totally reduced.
  2. Add the heavy cream and salt and bring to a boil. Reduce the heat to low and slowly add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
  3. When sauce is done, add tortellini and stir until warmed through.  
  4. Serve in a shallow bowl, and top with fennel fronds and orange peel. 
  5. Squeeze a bit of fresh lemon juice over pasta, and serve warm.

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Main Dish, Mexican, Vegan

Enchiladas Rancheras

Featuredby Stephanie Bosch1 Comment on Enchiladas Rancheras
Enchiladas Rancheras

If you’ve been around me for a while, you know that I love Mexican food. It is hands down my greatest joy and my greatest weakness. We were in Colorado on vacation a few years ago, and we had Mexican food 9 out of 11 days! These enchiladas are an homage to my grandma, whose enchiladas were (next to her biscuits and gravy) my most favorite meal. 

Grandma’s enchiladas were pretty basic—ground beef, diced onion, and tomato sauce with cheese. They were simple but divine. These are a little bit more complex but equally delicious. These are a staple in our house and one of my daughter’s favorite foods! I like to dice a little extra sweet onion and use it as a garnish and avocado, sour cream, and salsa. I’m getting hungry just thinking about them. 

You can use a store-bought enchilada sauce if you’re in a hurry or don’t want to make it. But I have to warn you it will not be as good! I like to double it and then refrigerate the remainder. It’s good on tofu eggs, burritos, tacos, nachos, and of course, these enchiladas! I like the addition of the Impossible Meat because it reminds me of my Grandma’s recipe. You can easily skip it if you are avoiding plant-based meats. I would, however, add another can of beans. These enchiladas also freeze well. Just assemble them and then freeze. Enjoy! 

If you make them, please tag me on Instagram and let me know how you like them!

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Enchiladas Rancheras

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  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 12–16 1x
  • Diet: Vegan
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Ingredients

Scale

Enchilada Filling:

  • 1 medium sweet onion, diced
  • 1 medium jalapeño pepper, seeded and chopped
  • 3 cloves garlic, minced 
  • 1 package plant-based meat (optional) **See note
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (4 oz) can diced tomatoes with green chilies
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt & pepper, each
  • 16 corn tortillas, or 10 whole wheat tortillas 
  • Vegan Cheese Shredded *See Notes

Ranchero Sauce:

  • 3 tablespoons flour (I used brown rice flour for a GF sauce)
  • 16 oz vegetable broth
  • 1 (6oz) can tomato paste 
  • 3 Tbsp cilantro, finely chopped
  • 3 Tbsp chili powder
  • 1 Tbsp cumin 
  • 1 teaspoon garlic powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • pinch of cinnamon
  • 1 lime juiced

Toppings:

  • Daiya Cheddar Cheese block, grated
  • Diced Avocado
  • Salsa
  • Vegan Sour Cream
  • Minced Cilantro

Instructions

Preheat oven to 350° F. 

Ranchero Sauce:

  1. In a small bowl, mix flour, chili powder, cumin, garlic powder, smoked paprika, oregano, salt & pepper, and cinnamon.
  2. In a medium saucepan over medium heat, bring 1/2 cup vegetable stock to a boil. Slowly, add dry spice and constantly whisk until the mixture is smooth and fragrant for about one minute. Add tomato paste and stir well until combined. Slowly add broth and whisk until smooth. Add lime juice and cilantro. Stir to combine. Remove from heat and set aside. 

Enchilada Filling:

  1. Warm a large skillet over medium heat. When warm, add onion and sauté until translucent—about 7 minutes. (If the onions begin to stick, add 2 tablespoons of water and stir).
  2. Add garlic and jalapeño and cook until fragrant, 1-2 minutes. 
  3. Add plant-based meat if using: Cook for about 5 minutes or until lightly browned. 
  4. Add black beans and stir well to incorporate. 
  5. Add canned tomatoes, spices, and add 1/2 cup of enchilada sauce. Stir well and cook for 2-3 minutes. Remove from heat. 

Assembly:

  1. Wrap tortillas in a wet cloth or paper towel. Put on a microwave-safe plate and warm in the microwave for one minute. Keep tortillas wrapped while assembling. 
  2. Add ranchero sauce to a pie pan or other deep bottomed plate. 
  3. Add one cup of ranchero sauce to the bottom of a 9 x 12 pan, coating the pan evenly. 
  4. Remove one tortilla and dip it in the ranchero sauce. Place tortilla in 9 x 12 pan.
  5. Add about 1/4-1/3 cup of filling (depending on your shells’ size, you may want to add more or less). 
  6. Add 2 tablespoons of Daiya cheese. 
  7. Carefully roll the tortilla and place seam side down. 
  8. Repeat with remaining tortillas if you run out of space using another pan. I fit 8 to a pan (6 side by side and then two end to end at the bottom of the pan). I used a smaller 8×8 pan to fit the rest. I covered them with wrap and froze them for later. 
  9. When you have finished assembling the enchiladas, pour the rest of the ranchero sauce over them and sprinkle with shredded cheese. 
  10. Cover with foil and bake for 25 minutes. 
  11. Carefully remove foil. Turn oven to broil and cook for 2 minutes or until cheese is bubbling. DO NOT WALK AWAY! 
  12. Remove from oven and serve with avocado, salsa, cilantro, and sour cream! 
  13. Enjoy! 

Notes

*I like Daiya block style cheddar and grate it myself.  I NEVER use pre-shredded vegan cheese because they add an anti-caking ingredient that simply ruins the taste of the cheese. 

**I used Impossible Meat because it has a great texture and flavor.  You can also use Gardein beef crumbles, or Hungry Planet beef.  You can also skip the meat if you’re not a fan of meat substitutes, but you may want to add an additional can of beans. I would add a can of pinto beans with my black beans for variety. 

These freeze well.  When I know I’m going to use them I remove them from the freezer and refrigerate overnight.  Always be careful putting a frozen, or super cold glass pan in the oven.  They can break. 

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Comfort Food, Main Dish, Vegan

Fish and Chips with Minty Mushy Peas

Featuredby Stephanie Bosch2 Comments on Fish and Chips with Minty Mushy Peas
Fish and Chips with Minty Mushy Peas

It’s nice to be back in the kitchen! I’ve been super busy the last couple of weeks and am excited to work on a few new recipes. Before I became a vegan, one of my favorite things to eat was fish at the local VFW hall on Fridays during the Lenten season. Though I’m not a Catholic, there are a few of their traditions that I really enjoyed! I tried using hearts of palm and other substitutes for fish. However, using banana blossoms has proved to be hands-down the best option! I like adding some ground seaweed to the beer batter, which gives it a nice fishy flavor. I also love the minty mushy peas as a side! And last, we cannot forget the chips! Large russet potatoes cut into thick batons and lightly fried make this girl happy! 😋


The Banana blossom, also known as a “banana heart,” is a fleshy, purple-skinned flower shaped like a tear that grows at the end of a banana fruit cluster. They are very flakey, making them a perfect substitute for fish. The family to which the banana belongs is called Musaceae, as banana blossom represents a valuable source of potassium, vitamin A, vitamin C, vitamin E, minerals, fatty acid content, flavonoids, saponin, essential and essential and non-essential amino acid, tannins, glycoside, and steroid. Banana flower is also a good antioxidant source.


A little bit of prep needs to be done ahead of time. So be sure to read through the whole recipe first. You can make the peas and tartar sauce as early as a day ahead. This is a perfect meat-free meal that even your fish-eating friends will love! Enjoy!

**UPDATE:  For whatever reason, WordPress does not allow me to go back and edit recipes.  The pea recipe was written for two cups of frozen peas. 

 

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Fish and Chips with Minty Mushy Peas

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  • Author: Stephanie Bosch
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Description

There is some prep for this recipe.  You will want to rinse the banana blossoms and get them in the freezer while you make the other ingredients.  Make the peas and tartar sauce first. And then make potatoes and the fish last.  

Ingredients

Scale

Peas:

  • 1 Tbsp unsalted butter
  • 1 10oz bag frozen peas (I used petit peas)
  • Zest of 1 lemon
  • 1/4 cup fresh mint leaves, minced
  • Salt, to taste
  • Black pepper, to taste

Fish:

  • 2 (18 oz) cans banana blossoms, drained and rinsed
  • 2 cups all-purpose flour
  • 1 cup rice flour (used as pre-coat; can use regular flour if needed)
  • 1 teaspoon kelp powder
  • 1 teaspoon baking soda
  • 3/4 cup beer (I used an IPA)
  • 3/4 cup seltzer or sparkling water
  • 1 teaspoon lemon juice
  • Kosher salt and freshly ground pepper
  • Malt vinegar, for serving

Potatoes:

  • 4 russet potatoes, sliced each into 8 wedges
  • 1/4 cup olive oil
  • 3 teaspoons garlic powder)
  • 2 teaspoon onion powder
  • 2 teaspoons salt, (adjust to your tastes)
  • 1/2 teaspoon black cracked pepper
  • 2 tablespoons fresh chopped parsley (garnish)

Vegan Tartar Sauce:

  • ¼ cup (58 g) vegan mayo
  • 1 tbsp (10 g) minced cornichons (small pickles)
  • 2 tsp (20 g) caper, roughly chopped
  • 1 tsp (5 ml) white vinegar
  • ½ tsp dijon
  • 1 tsp (2 g) fresh dill, chopped
  • Pinch salt and pepper

Instructions

Tartar Sauce:

Mix all ingredients  in a small bowl and refrigerate immediately. 

Peas:

  1. Bring 6 cups of generously salted water to a boil in a medium saucepan. Add the frozen peas and mint and cook for 4 minutes—Reserve 3 tablespoons of the hot cooking water. Drain the peas and mint and return to the pan. Immediately add butter, lemon zest, and cooking water—season with salt and pepper. Roughly mash the peas with a potato masher or food processor. Cover and set aside. You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve. (I like to save about 1/4 cup of whole peas to add to puree). 

Potatoes:

  1. Preheat oven to 400°. Wash the potatoes (I did not peel mine) with cold water to remove some of the surface dirt and dry well. Slice potatoes in half lengthwise, slice each half in half again and then slice each half in half again. You should have a total of 8 slices per potato. Blanch the potatoes in hot (not boiling) water for 10-12 minutes to release their starches. You can skip this step, but your potatoes will not be as crisp.  
  2. Drain potatoes, shaking well to remove excess water. Lightly pat them dry and add potatoes to a medium-size bowl. Add olive oil and toss well. Combine spices in a small bowl and sprinkle over potatoes. Toss well to coat. Place potatoes cut side down on a parchment-lined baking sheet or in an *air fryer. (Depending on the size of your pan, you may have to use two baking sheets. If so, rotate pans when you pull them to flip the potatoes at the halfway baking point, about 30 minutes)
  3. Bake for 30 minutes. Remove from oven and, using a spatula, carefully flip the potatoes. Rotate pans if you used more than one. 
  4. Return to oven and bake for an additional 25-30 minutes. (You can reduce the oven to 200° and keep potatoes warm while fillets cook). 
  5. Sprinkle with parsley and serve hot. 

Fish:

  1. Heat oil in a dutch oven or wok to 345° F. Turn oven down to 200° F. Whisk together flour, baking soda, kelp powder, and 1 teaspoon salt. Pour in the beer, sparkling water, and lemon juice and mix just until combined (do not over-mix). Keep the batter refrigerated until ready to use. 
  2. Drain the banana blossoms, then shape them into filets. Wrap the blossoms in clean kitchen towels and squeeze out all of the brine.
  3. Cover and place in the freezer for 1 hour.
  4. Remove from the freezer and sprinkle the blossoms with salt and pepper. Coat the blossoms in rice flour and then dip into the batter to completely coat. Carefully swish the blossoms partway into the oil for a few seconds before completely releasing. Once the coating starts to set on the first fillet, you can add another battered fillet into the oil. Fry until the blossom is puffed, golden brown, and cooked through, 5 minutes for thin fillets or 7 minutes for thick fillets, and then transfer to a paper towel-lined plate. Cook the remaining fillets and sprinkle with salt. 
  5. To serve, reheat the mushy peas if necessary. Serve the fish with chips, mushy peas, and malt vinegar on the side.

Notes

*If using air fryer bake at 390°F for 12-15 minutes.  You will have to do this in batches so whey they’ve cooked you will need to place them in a low (200°F oven) to keep warm.  

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Main Dish, Mushrooms, Vegan

Spinach and Mushroom Gnocchi with Cashew Béchamel

Featuredby Stephanie BoschLeave a Comment on Spinach and Mushroom Gnocchi with Cashew Béchamel
Spinach and Mushroom Gnocchi with Cashew Béchamel

Gnocchi is an Italian pasta made from potatoes. I love gnocchi, it’s so yummy, and there are some delicious freshly pre-made packages out there! Be sure to check, though, because some varieties do contain eggs. There are so many ways you can make it, too. In the spring, I love making it with fresh basil pesto and toasted pine nuts!

This savory mushroom and spinach version is simmered in a rich and creamy Cashew Béchamel! It is a perfect weeknight meal taking only 20 minutes and a handful of ingredients! Yup! Folks will think you spent all afternoon on it! I won’t tell if you won’t! 😉 I will be working on a simple, from-scratch sweet potato gnocchi in the next week, so stay tuned!

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Spinach and Mushroom Gnocchi with Cashew Béchamel

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  • Author: Stephanie Bosch
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Ingredients

Scale
  • 8 oz pack of organic Crimini mushrooms
  • 1 small onion, julienned
  • 1 clove garlic, minced
  • 6 oz spinach
  • 1 package of fresh Italian Gnocchi
  • 1 teaspoon each dried parsley, sage, thyme, and rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups hot water
  • 1 cup raw unsalted cashews
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black ground pepper

Instructions

  1. Add cashews to a sauce pan and boil for 10 minutes. Drain and set aside. 
  2. While cashews are boiling, clean mushrooms and cut into 1/2 slices.
  3. Peel and slice onion in half widthwise, and then Julienne. 
  4. Peel garlic clove, crush with the back of a knife and mince.
  5. Warm skillet over medium heat. When warm, add oil. When the oil has warmed to a shimmer, add onion and garlic. Sauté over medium heat until onions begin to soften, about 5 minutes. Add mushrooms. Sauté for 2-3 minutes. Add sage, parsley, thyme, and rosemary. Sauté until mushrooms have softened and onions are translucent. Add spinach and cook until spinach has wilted. Season with salt and pepper. Set aside. 
  6. In a medium saucepan, add gnocchi to boiling water and cook until gnocchi begins to float, about 3-5 minutes. 
  7. While the gnocchi is cooking, add cooked cashews to a blender with 1 1/4 cup water. Add garlic powder and salt. Blend until smooth. 
  8. When gnocchi is done, drain water and add to onion/mushroom mixture, add cashew béchamel sauce. Simmer over medium heat until sauce begins to thicken.  Taste for seasoning.  
  9. Serve warm!  
  10. Garnish with fresh parsley and vegan parmesan. 

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Main Dish, Vegan

Potato Mushroom Galette

Featuredby Stephanie Bosch2 Comments on Potato Mushroom Galette
Potato Mushroom Galette

I’ve been on a French food kick lately. To me, the rich, flavorful, savory cuisine exists in a completely separate dimension in the food world. Every night for a week, I made a different dish, a Mushroom Bourguignon, a Ratatouille, and a Leak and White Bean Cassoulet. My final dish was this delicious Potato Galette. 

Originating in Norman times – when it was known as a gale – the term galette simply refers to a ‘flat cake’ filled with either sweet or savory thinly sliced ingredients. However, depending on what part of France you’re in, it can mean something totally different. In Brittany, a galette saucisse is basically a crepe. The galette de rois, is a cake made for Epiphany, or the end of the Christmas season, and is made of two circles of puff pastry sandwiching a frangipane (almond-flavoured sweet pastry cream ) filling. Each comes with a crown and always has a trinket, called a fève, or bean, baked into it. This galette Bretton is essentially a pie made without a pan and uses fines herbs (pronounced feen), a mainstay of French cuisine, a blend of tarragon, chives, chervil, and parsley.

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Potato Mushroom Galette

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  • Author: Stephanie Bosch
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Description

This savory galette is a perfect meal for a cold winter’s day! 

Ingredients

Scale

Pate Brisee:

  • 2 1/2 cups Organic All-Purpose Flour (To make gluten-free use Bob’s Gluten All-Purpose Free Flour add ¼ tsp xanthan gum for every cup of flour used) 
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon Sugar
  • 12 tablespoons (1 1/2 sticks or 3/4 cup) vegan butter, cut into 1/2-inch cubes
  • 6 to 8 tablespoons of ice cold water*

 

 Filling:

  • 2 cups thinly sliced sweet onions
  • 10 ounces Russet potatoes, scrubbed and cubed in 1/2 inch pieces (about 2 medium potatoes)
  • 2 medium leeks (white and light green parts, cut into half-moons and rinsed well)
  • 8 ounces cremini mushrooms (wiped clean and quartered)
  • 1 cup vegetable broth (roughly)
  • 4 Tablespoons Fines Herbs
  • Pepper, as desired
  • 2 cups cashew cream
  • 4 Tablespoons Nutritional Yeast
  • 1/2 cup Bob’s Red Mill Chickpea (Garbanzo Bean) Flour

Instructions

Line a large baking sheet with parchment paper or a silicone mat and preheat the oven to 400°F.

Pate Brisee:

  1. In a large bowl, whisk together the flour, cornmeal, salt, and sugar together. Cut in the butter using a fork, kitchen sheers, or pastry blender until it is grainy and reaches the consistency of sand. Add the ice cold water, starting with 5 Tbsp, and mix it with your hands until uniform. The dough should be moist but not soggy. Add remaining water 1 tablespoon at a time if still crumbly.  Form the dough into ball and divide in half.  Cover the bowl, and place it in the refrigerator for at least 30 minutes. 

 

  1. To make the galette: Heat one tablespoon of the olive oil in a medium pan (I used a 10-inch cast-iron skillet) over medium heat. Add the potatoes and cook, stirring occasionally, until browned on all sides-about 5-7 minutes. Remove to a bowl.
  2. In a the same pan, add in about 1/2 c of vegetable broth. Once heated, add the sliced onions, mushrooms and thyme and cook down, stirring occasionally, for about 15-20 minutes. You will need to add more vegetable broth (1-2 tablespoons at a time) as time passes to prevent burning, but they KEY to perfect caramelization without oil is to only add more broth and once all of the previously added liquid has completely cooked off.  Once onions are done, add potatoes and garbanzo bean flour, and cook for one minute.  Making sure to mix well.  Add in cashew cream and mix until combined.
  3. Once the dough has chilled, roll each dough out into a rough circle, about 1/3” thick. Transfer it to the lined baking sheet.
  4. Divide mushroom/potato mixture over each pastry, leaving about 1” around the edges of the pastry. Sprinkle with more fines herbs and pepper as desired. Fold in the galette crust. Pleat about every 3 inches.  I used 2 tablespoons of *aquafaba mixed with 1 tablespoon of maple syrup to brush the crust. 
  5. Bake for 35-40 minutes or until the pastry is crispy and golden brown. Cool for at least 10 minutes before serving.

Notes

*Be sure the water is ice cold so that the butter does not melt while mixing.

*Aquafaba is the viscous water that comes from a can of legumes such as chickpeas. 

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Dinner, Main Dish, Vegan

Loaded Vegan Chili

Featuredby Stephanie BoschLeave a Comment on Loaded Vegan Chili
Loaded Vegan Chili

I love a good chili recipe. For a little bit of effort, you get a massive bang for your buck! This version is the fourth and final incarnation. The addition of the cocoa powder initially went against my traditionalist chili mentality. But a friend of mine insisted that I add it at least once. I was oddly skeptical at first but utterly amazed by the complexity added! Much like salt and pepper, the cocoa powder enhances the flavor of the other spices! I promise you’ll love it!

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Loaded Vegan Chili

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  • Author: Stephanie Bosch
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Description

This chili is a family favorite!   It comes together perfectly and quickly!  The addition of the cocoa powder adds a depth of flavor to the beans, tomato sauce, and chili powder making the chili itself taste richer!

Ingredients

Scale

Ingredients:

  • 2 tablespoons of olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped into small pieces
  • 4 cloves of garlic, pressed (or finely minced)
  • 1 cup vegetable broth 
  • 1 (15 ounce) can of tomato sauce
  • 1 (15 ounce) can of diced tomatoes
  • 1 (15 ounce) can of kidney beans, drained and rinsed
  • 1 (15 ounce) can of chickpeas, drained and rinsed
  • 1 (15 ounce) can of black beans, drained and rinsed
  • 1/4 cup of chili powder
  • 1 tablespoon baking cocoa
  • 1 tsp sea salt
  • 1/2 teaspoon of black pepper
  • 2/ tbsp cumin
  • 1/2 teaspoon of oregano

Instructions

  1. Warm dutch oven over medium heat for about 2-3 minutes, then add oil.  Once oil is warmed, add onion and bell pepper. Cook for about 5-6 minutes, stirring frequently.
  2. Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
  3. Add spices, coating vegetables well. Cook for about 1 minute. Add remaining ingredients, scraping up any brown bits on the bottom of the pan.  Increase heat, and bring to a boil.
  4. Reduce the heat to a simmer and cook for at least 30 minutes. The longer the chili cooks, the more flavor it will have. So, if you’ve got the time, let it very gently simmer on the stove for an hour or even up to 2 hours. If you cook it for several hours, you may need to add in just a bit more broth or water.
  5. Once ready to eat, take off of the heat and garnish with some vegan sour cream, green onion, avocado, etc.
  6. ENJOY!

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Main Dish, Soups

Spicy Louisiana Style Jackfruit Gumbo

Featuredby Stephanie Bosch2 Comments on Spicy Louisiana Style Jackfruit Gumbo
Spicy Louisiana Style Jackfruit Gumbo

New Orleans holds a special place in my heart. It’s a city unlike any other in the US, with its own language (the YAT dialect), music (the birthplace of jazz), and its own food (Creole and Cajun). And when it comes to gumbo, the great debate in the Big Easy is Creole gumbo vs. Cajun gumbo! My personal favorite is both the Creole and the Cajun style.

A typical Creole roux is made from butter and flour (as in France), while a Cajun roux is usually made with lard or oil and flour. This is partly due to the scarcity of dairy products in some areas of Acadiana (Acadia + Louisiana) when Cajun cuisine was being developed. 

Creole and Cajun dishes are both built on the “holy trinity.” This aromatic base of sautéed bell peppers, onions, and celery, is Louisiana’s version of mirepoix, or the mix of carrots, celery, and onion used in French cooking. The trinity, a result of the region’s strong French influence, is a key component in many Creole and Cajun dishes, adding depth and flavor.

Creole food, on the other hand, has its roots in Caribbean cuisine. Okra itself is an African ingredient incorporated into Creole dishes. Filé, or ground sassafras leaves, is a gumbo thickener, similar to cornstarch today, and comes from Native Americans. These have all become staples of Louisiana food and essential parts of the Louisiana cooking puzzle.

I hope you love this recipe as much as I do! If you’ve had your own memorable experiences with New Orleans cuisine, I’d love to hear about them. Share your stories in the comments below!

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Spicy Louisiana Style Jackfruit Gumbo

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  • Author: Stephanie Bosch
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Description

The key to a good roux is to cook it “low and slow.”  Keep the heat just south of medium heat and stir often.  A good gumbo roux will take anywhere from 8-10 minutes to make. You’re looking for a nice chocolate color. I like to serve this over rice with a huge slice of my cornbread! As is the case with most gumbos, this dish is best prepared either early in the day it is to be served, or even the day before, thereby allowing time for the flavors to marry. When reheating, stir often!

Ingredients

Scale
  • 3–4 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 medium onion, diced
  • 2 stalks celery, sliced
  • 1 green bell pepper, diced
  • 3 cloves garlic, miced
  • 1 can drained picked through green jackfruit
  • 1 pack vegan andouille sausage
  • 1 quart vegetable stock or broth
  • 1 16oz. can chopped tomatoes (I like San Marzano)
  • 1 tablespoon vegetarian Worcestershire sauce
  • 2 tablespoons Creole mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pickapeppa sauce
  • 1/2 teaspoons liquid smoke
  • 1/2 teaspoon hot sauce
  • 1 teaspoon soy sauce (liquid aminos)
  • 2 Tbsp Voodoo Magic Creole Spice Mix
  • 2 Tbsp Filé powder
  • 2 bay leaves
  • 4 cups sliced okra

Instructions

  1. In a heavy-bottomed skillet, heat 1 tablespoon of oil, add the okra, and sauté over medium-high heat for about 10 – 15 minutes or until all the “ropiness” is gone. This step may take a little longer if fresh okra is used. Frozen vegetables are usually plunged into boiling water and blanched before freezing so they are partially cooked.  
  2. Place 2-3 tablespoons of oil in a large (8 quart) heavy-bottomed non-reactive Dutch oven-type pot. Add the flour and, over a medium-high fire, make a darkend brown roux. If the roux seems too thick, add more oil. When the proper color is achieved, add the onions, bell pepper, celery, and garlic and saute, stirring occasionally, until tender.  
  3. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.
  4. Stir in jackfruit and sausage, and sauté for about 5 minutes, until the veggies begin to soften.
  5. Stir in the broth, tomatoes, okra, Worcestershire, Creole mustard, pickapeppa sauce, liquid smoke, apple cider vinegar, hot sauce, and soy sauce.
  6. Add Voodoo Spice Mix, bay leaves, and filé. Raise the heat and bring to a boil. Lower the heat and allow to simmer, stirring occasionally, until the broth is thick and the veggies are tender, about 30 minutes.
  7. Remove bay leaves. Taste for seasonings.
  8. Serve over rice, and enjoy!  

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Holiday, Main Dish, Vegan

Stuffed Acorn Squash

Featuredby Stephanie BoschLeave a Comment on Stuffed Acorn Squash
Stuffed Acorn Squash

Thanksgiving is one of my favorite holidays. Mostly because I get to see family, eat until my heart’s content, and then lay around like a slug watching football until it’s time to go to bed. But being a vegan means I always have to bring my own food! Every year I tell myself I’m going to make something different, and every year I come back to this same recipe! I LOVE this dish for Thanksgiving. It is not only delicious, but it’s also a show stopper! Mark Twain once said, “I can live for two months on a good compliment.” And I get enough compliments on this dish to last me until Valentine’s Day!

The basmati mixed with the sweet cranberries and spicy vegan sausage is simply delicious! If you don’t want to use the Field Roast Farms sausage, you can use Crimini mushrooms instead. The vegan goat cheese is super simple to make, and I usually double the batch. I use half the cheese for this recipe (I also use it in my Mushroom Wellington recipe). And I use the other half of the cheese rolled in herbs as my holiday appetizer. You will need to make the cheese a day in advance. But if you don’t want to make your cheese, Miyoko Schinner makes a Classic Chive Double Cream Cheese that is divine and you could easily substitute.

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Stuffed Acorn Squash

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  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
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Description

Usually, I avoid using vegan “meats” from the grocery store. Typically they are highly processed and contain ingredients that I can’t pronounce. But this Field Roast Farms sausage is made 100% from fresh fruit and vegetables! Crafted from apples, Yukon gold potatoes, onions, garlic, sage, and ginger, it is the perfect “meat” for my vegan meal!  If you wish to avoid the sausage, you can easily use diced crimini mushrooms instead!  Do be aware this sausage is not gluten free. 

Ingredients

Scale

For the roasted acorn squash:

  • 2 large acorn squash
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper
  • Pinch of thyme

For the filling:

  • 1 tablespoons olive oil (can use vegetable stock, if oil free)
  • 2 Field Roast Smoked Apple & Sage Sausage links, cases removed and diced
  • 1 large yellow onion, diced 
  • 1 1/2 tsp garlic (about 3 cloves)
  • 1 1/2 cup prepared rice (I used white basmati)
  • 1 tsp dried thyme 
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 cup herbed vegan goat cheese
  • ¼ teaspoon salt
  • Pinch of black pepper
  • ½ cup fresh parsley, chopped (plus more for garnish)
  • ½ cup dried cranberries
  • 1/2 cup vegan parmesan (I use Follow Your Heart)

Instructions

  1. Preheat oven to 425° degrees. Wash and dry squash. Slice squash in half from tip to stem and scoop out seeds.
  2. Place the squash halves flesh side up on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and pinch of thyme. Roast flesh side down until almost done, about 25-30 minutes. Remove squash from oven and set aside.
  3. While squash is cooking heat medium size skillet over medium heat.  Add 1 tablespoon of olive oil (or stock, if oil free) to pan.  Once the oil begins to shimmer add diced onion, sausage, and dried cranberries. Add 1 tsp each thyme, oregano, garlic powder, and parsley. Sauté until onions are translucent and sausage has browned about 6-7 minutes. Add garlic and cook until fragrant, about 30 seconds. 
  4. Add prepared rice.  Stir until rice is warmed through.
  5. Remove the skillet from heat and stir in the vegan goat cheese. Season with salt and black pepper. 
  6. When done, remove squash from oven and reduce heat to 350°.  
  7. Divide mixture between squash halves.  Top each squash with vegan parmesan cheese and return to oven.  Bake for an additional 30 minutes.  
  8. Garnish with fresh parsley. Serve warm.

Notes

The sausage mixture can be made a day ahead and refrigerated.   

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Main Dish, Vegan

Cousin Sara’s Savory Vegetable Pot Pie

Featuredby Stephanie BoschLeave a Comment on Cousin Sara’s Savory Vegetable Pot Pie
Cousin Sara’s Savory Vegetable Pot Pie

My cousin Sara and her husband are expecting their first baby! They have both recently dabbled in a vegan/vegetarian lifestyle and said they felt really great! Because they want to continue their journey Sara reached out for some recipes. We talked about how our western plates are the exact same, a meat, a vegetable, and starch. So, what does one do when the meat is not on the plate? We make our veggies come front and center! I hope you love this Sara! Love to all three of you! Can’t wait to see the new bundle!

This, my friends, is the ultimate comfort food. I simply love a good pot pie, and let me tell you this one doesn’t disappoint. The key for me in the one is the pickapeppa sauce. If you’ve never heard of it before it is made from cane vinegar, onions, sugar, tomato paste, sea salt, peppers, raisins, ginger, mango concentrate, cloves, thyme, garlic, black pepper, orange peel. It’s rich and adds a depth of flavor I’ve never seen before. Subsequently, I use it in my vegan gumbo, and it is a game-changer!

The other great thing about a veggie pot pie is that you can use any vegetables that you have on hand! I loved the addition of green beans and parsnips in this recipe! You can make the filling in advance and/or double the filling and freeze the half you don’t use! I also prefer to use fresh herbs if possible!

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Savory Vegetable Pot Pie

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  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
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Description

Savory vegan vegetable pot pie!  Loaded with veggies, this is the ultimate comfort food! 

Ingredients

Scale
  • 2 tablespoons vegetable stock
  • 1 onion, chopped 
  • 8 ounces crimini mushrooms, stemmed and quartered
  • 1 clove garlic, minced
  • 2 large carrots, diced 
  • 2 parsnips, diced
  • 2 medium russet potatoes, peeled and diced
  • 2 stalks celery, sliced 1/4 inch wide
  • 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
  • 3 cups vegetable broth
  • 1 cup plant-based milk
  • 1 teaspoon kosher salt
  • 1 teaspoon dry rubbed sage
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • Pinch cayenne pepper (optional)
  • 1 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons soy sauce
  • 1 tablespoon pickapeppa sauce (do not omit)
  • 1 pre-made piecrust

Wash:

2 tablespoons coconut oil and 1 tablespoon maple syrup, mixed

Instructions

Preheat oven to 425°.  

Heat vegetable stock over medium heat in a large cast-iron skillet. Cook onions, mushrooms, and garlic in stock for 3 to 5 minutes stirring frequently. Stir in carrots, parsnips, potatoes, and celery.  If the vegetables begin to stick, add additional stock one tablespoon at a time if needed.  

Add spices and cook for 2 minutes. Stir in green beans. Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the milk, adding a few splashes at a time, stirring constantly, scraping any brown bits from the bottom of the pan.  Add vegetable stock, soy sauce, and pickapeppa sauce. Bring to a low boil.

Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Then turn the heat down and simmer for about 10 minutes, or until vegetables are barely tender.  Season with salt and pepper.  Remove from heat and let cool for about 5 minutes. 

Roll the pie dough into a circle large enough to cover your cast iron pan. Brush the edges of the cast iron with the coconut oil and maple syrup wash, then lay the dough over the top to overhang the sides. Trim the overhang to a 1/2 inch larger than the edge of the pan. Gently press the dough onto the sides of the pan so that it sticks, then brush all over with the remaining wash. With a sharp knife, cut five slits in the top.
Carefully place the cast iron in the oven. Bake until the pie is hot and bubbly on the inside, and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.

Nutrition

  • Calories: 467

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Main Dish, Vegan

Creamy Polenta with Portobello Mushrooms and Red Pepper

Featuredby Stephanie BoschLeave a Comment on Creamy Polenta with Portobello Mushrooms and Red Pepper
Creamy Polenta with Portobello Mushrooms and Red Pepper

Last night my husband had a zoom client meeting that included a wine tasting from Napa Valley. The manager of Amizetta winery in Napa (St. Helena, to be exact) walked them through two wines. My job was to make a great meal that would pair well with a bold Cabernet and a Merlot. The first thing that came to mind, of course, was portobello mushrooms! These steaky mushrooms are versatile and hold up well to the deep complexity of the cabernet and the soft tannins of the merlot. So yummy! I couldn’t decide between creamy polenta or polenta cakes, so I made both.

Mushrooms:
1 tbsp olive oil
1 pound portobello mushrooms, sliced to ¼” slices
1 medium onion, diced
1 red bell pepper, diced
2 tsp garlic, minced
1 tsp thyme
1 tsp basil
½ tsp red pepper flakes
1 bunch spinach, roughly chopped
½ cup red wine
Salt and pepper to taste

Polenta:
I used a store-bought San Gennaro Polenta, a traditional Italian
1 cup vegetable stock
2 tbsp nutritional yeast

Warm medium skillet over medium heat and add olive oil. Once the oil has heated and begins to shimmer, add onion and bell pepper. Saute until the onion is translucent, about 8 minutes. Remove pepper/onion mixture from pan and add to a mixing bowl. If necessary, add more oil and then add mushrooms and spices to the pan. Saute for about 5-7 minutes. Deglaze the pan with the red wine, and add salt and pepper. Add spinach and cook until spinach has wilted. Add pepper/onion mixture to pan and heat through until warm.

Polenta:
While the mushrooms are cooking, crumble ½ of polenta into a saucepan and add vegetable stock and nutritional yeast. Simmer over medium heat until most of the stock has evaporated, and the polenta is smooth. I used a potato masher to help break down the polenta. Take the other half of the polenta and slice into ¼” pieces and add to a well oiled warmed skilled. Cook for about 3-4 minutes per side or until sufficiently browned.

To plate: Add creamy polenta to a plate, top with browned polenta slices, then top with the mushroom mixture—salt and pepper to taste.