Vegan Ravioli In Garlic Butter Sauce (with roasted asparagus)

Life for everyone is a non stop circus. We have to work, clean the house, take care of the kids, run tons of errands... and at the end of the day we actually have to cook dinner. Most people (including myself) will tell you they don't eat as healthy as they would like to simply because they dont't have the time. During my blogging haitus I have been working on a number of culinary experiemnts. One of them being how to make delicious quick meals for busy vegans. Raviolis with asparagus may sound complicated or fancy, but this application is not only quick but extremly simple and DELICIOUS.

Ready In: 20 minutes
Serves: 2 to 3 people

Ingredients

-2 boxes of vegan raviolis (earth grown)
-1 ½ C Vegan butter 
-3 TBSP minced garlic
-1 bushel of asparagus
-½ diced small onion 
-1 TBSP flour
-¼ C water
-Fresh herbs and vegan cheese (optional)

Seasonings

-Garlic powder
-Salt
-Black pepper
-Onion powder
-Oregano
-Basil

Preparation

Ravioli

Vegan ravioli used

1. Place ravioli into a pot filled with salted water and bring to a boil (When ravioli is floating it is done). Approximately 6 to 9 minutes.

   

   Ravioli is done

2. Dice onion and garlic. Set aside.
3. In a large pan melt the butter on medium/high heat. Add in the garlic and onions. 
   
4. Add in 1 TBSP of Flour and stir and let thicken. Add 1 TBSP of water, stir and let simmer.
5. Strain ravioli and put them into the sauce. Turn stove setting to low. Stir lightly and season to taste.

   

   Do not over stir

6. Let simmer for 5 minutes. Turn stove off and prepare asparagus. 

Asparagus

1. Turn broil on (turn to high if you have settings)
2. Take the bushel of asparagus and cut off the ends.
3. Place on a baking sheet. Season lightly with salt and pepper. Coat with 2 to 3 TBSPS of oil. 
   
4. Place asparagus in broiler uncovered for 10 minutes
5. After asparagus is done plate  it with the ravioli. Top ravioli with fresh herbs and vegan cheese (optional)
   
6. Enjoy!!

Tips

If you wait for the water to boil before you add the ravioli the cook time will be even shorter. Use whatever brand of vegan ravioli you want (I just like earth grown). Lastly, levels of garlic and butter needed may vary, go with what looks and taste right to you. 

Vegan Vanilla Cupcakes

Time: 1 hour 45 minutes

Makes: 12 cupcakes

Vanilla Frosting Ingredients

-½ c vegan butter (softened)
-½ c vegetable shortening
-2 ½ -3 c organic powdered sugar
-¼ tsp vanilla extract
-1 tbsp of hemp milk

Fresh Strawberry Frosting Ingredients (optional)

-⅓ c fresh strawberries
-1 tbsp hemp milk
-⅓ c vegan butter
-⅓ c organic powdered sugar

Cupcake Ingredients

-1 tsp apple cider vinegar
-1 c hemp milk
-½ c vegan butter
-1 c coconut sugar
-1 tsp vanilla extract
-1 ½ c unbleached organic all purpose flour
-1 ½ tsp baking powder
-½ tsp baking soda
-¼ tsp salt
- ½ c organic cacao powder (optional)

Decorating materials (optional)

-Frosting bags
-Frosting tips (various kinds)
-Vegan sprinkles

Cupcake Preparation

1. Preheat the oven to 350 degrees. In a small bowl mix the hemp milk and apple cider vinegar together (This will produce vegan buttermilk). Set aside.
2. Using a mixer, add the butter to the bowl and set the mixer to the low setting. While the mixer is going add in the vanilla, salt, baking powder, and baking soda. Let ingredients combine.
3.  Using an alternating method of dry then wet add in half of the flour and then half of the vegan buttermilk mixture. Repeat.
4.  Raise mixer speed to medium/high and allow the ingredients to combine smoothly (do not over work).
   
   Vegan Vanilla Cupcake Batter Video

   

   Batter is slightly brown due to the coconut sugar

5. Using a nonstick cupcake pan pour in the batter and place in the oven for 15 minutes (check periodically). 
   

* For chocolate cupcakes add ½ c cacao powder to the batter!

Vanilla Frosting Preparation

1. Begin by adding the vegan butter and shortening into the  mixer on the medium/high setting. 
2. As the mixer is going add in the powdered sugar a  ½ c at a time. 
3. Add in vanilla extract.
4. Mix ingredients until frosting is fluffy (process should take approx 7-8 mins).

Strawberry Frosting Preparation

1. Add strawberries and all other ingredients into a blender. Blend to make the puree. Set aside.
   
2. Follow the steps for the vanilla frosting. 
3. Once your frosting has formed in the mixer add in ½ c of the strawberry puree. Mix until incorporated.  

Decoration

1. Once cupcakes have cooled place cupcakes on a plate or flat surface to begin decorating. 
2. Insert your desired frosting tip into the frosting bag.
3. Scoop frosting into the bag until the bag is half full (Prepare another bag if you desire to use different frosting tips).
   
4. Place frosting bag in fridge for 10 minutes.
5. After 10 minutes remove bag from fridge to begin frosting.
6. Frosting method will vary depending on the style of tip used (refer to YouTube).
7. After frosting, add sprinkles (optional)
   

ENJOY!!!

Tips

Feel free to make cupcake batter by hand but expect the process to take longer. Oven time may vary. Don’t be afraid to take your cupcakes out a little early because they will continue to cook for a while outside the oven.

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Red Lentil & Spinach Log Recipe

Ingredients

-1 c Red lentils
-¼ tsp Liquid smoke
-1 c Vegan protein broth (Sam's Choice)
-2 c Water
-½  Red onion
-3 oz Mushrooms (your choice)
-8 oz Spinach
-2 tbsp Vegan butter
-3 tbsp Soy sauce
-1 tbsp Agave 
-Spelt flour (for dough)

Seasonings

-Sea Salt
-Garlic powder
-Black pepper
-Coriander 

Preparation

1. Set oven to 400. While oven is heating prepare your dough. I used my vegan pot pie dough recipe but used spelt flour instead of all purpose flour. The link to that recipe is below.
Remember to split your dough in two. Use one half to line your bread pan. 

Vegan Pie Dough Recipe

2. Proof your dough by placing it in the oven for about 5 minutes or until slightly brown. Remove pan from oven.

3. Prepare filling. Cook the lentils with the protein broth, water  and ¼ tsp of smoke. Use the lentil cooking directions as your guide.

4. Once lentils are ready sauté them in a pan using the butter, soy sauce, and agave. Add in the onions, mushrooms, and spinach.  Season to taste.

5. Pour, filling into the bread pan. Use the second half of the dough to form a lattice pattern on top of the bread pan.

6. Brush top with olive oil and place in oven for 20 minutes. Check periodically. When you have that nice golden brown coloring on top you are done.


7. Cool and Enjoy!

Tips

Feel free to use any kind of flour you have on hand for the dough. Also, the protein broth can easily be replaced with veggie broth. Lastly, if you don’t have a bread pan a casserole dish will do just fine. 

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Twice Fried Cauliflower

This is the perfect side dish or anytime snack!

Time: 45 mins
Serves: 5 people

Ingredients

-1 Head of Cauliflower
-2 c Cornstarch
-Grape seed Oil

Seasonings

-Garlic powder
-Sea Salt
-Black Pepper
-Smoked Paprika
-Ground Cumin
-Turmeric powder

Preparation

1. Cut cauliflower into medium sized pieces

2. Prepare the dry rub by combining all the seasonings into a bowl. You want enough rub to coat all the cauliflower (at least ¼ c of each seasoning).

3. Prepare the cornstarch wash by adding 2 c cornstarch and 2 c water into a bowl. 

4. Grab a large pot and pour enough oil in to cover the cauliflower-heat on high.

5. Dredge cauliflower pieces with seasoning rub until pieces are completely coated.

6. Dip coated cauliflower into the cornstarch ( a few pieces at a time).

7. Fry cauliflower pieces in the hot oil until golden brown (about 1 minute).

8. Grab a plate and place about 3 to 4 paper towel sheets on top and place the once fried cauliflower pieces onto the plate to drain and cool.

9. Once all pieces have been fried once refry each piece a second time (about 10 seconds per piece)

10. Drain, Cool, and Enjoy!

Tips

You can bake or air fry the cauliflower if you are watching your oil intake. Only season pieces with rub ONCE. Seasoning a second time will result in salt overload. Feel free to substitute seasonings based on what you have. If you don't like cornstarch try using arrow root instead. Lastly, toss in your favorite sauce for extra yum!

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Jackfruit Stew

I created this stew because I love "kitchen sink" meals and I am a big fan of the jackfruit. It's a great fruit that can not only take on savory flavor but can also provide that meat texture within a dish.

Time: 1 hour
Serves: 6 people

Ingredients

-1 can of Jackfruit
-4 medium red potatoes
-½ a red onion
-⅓ of a head of cauliflower
-3 cloves of garlic
-½ a bell pepper

-1 bunch of green onion
-2 cups veggie broth
-2 ½ cups water
-vegan butter 

Seasonings

-Onion powder
-Liquid smoke
-Old Bay
-Black Pepper
-Coriander
-Himalayan Salt
-Soy Sauce
-Smoked Paprika 

Preparation

1. Dice all of the vegetables and set them aside.

2. Strain out the jackfruit juice from the can, rinse and then pour the jackfruit into a bowl. Use your hands to break the jackfruit up. Discard any undesirable pieces and then season with old bay, onion powder, pepper, coriander, and smoked paprika to taste.

3. Sauté the jackfruit in a pan (use the oil of your choice) until jackfruit is lightly crusted. Season the jackfruit again using the same seasonings. Set aside. 

4. Get a large pot and pour in the 2 cups of veggie broth and 2 ½ cups of water. 

5. Season the water using the himalayan salt and all the other seasonings. Then add about 1 TBSP of vegan butter and about ¼ of a cup of soy sauce. Finally add in all the diced veggies from earlier and bring to a boil.

6. Cook the stew for about 20 to 25 minutes stirring occasionally. Then season the stew again using the same seasonings. Add in the jackfruit and continue to cook for another 10 minutes (or until potatoes are tender).

7. Grab a bowl and pour in about 3 TBSP of cornstarch. Then add just enough water to liquify the cornstarch. Stir the mixture.

8. Stir the cornstarch liquid into the stew and then turn down the heat and let the stew simmer.

9. Once the stew has thickened turn off your stove and let the stew cool and marinate for about 10 minutes (season stew again if desired).

10. Prepare your favorite toppings (I used green onion and SO Delicious vegan cheese) Serve stew warm and ENJOY!

Tips

It will take time to build your stew’s flavor so don’t be afraid to be a little heavy handed with the seasonings. Be sure to break your jackfruit up really well and season/sauté until the brine flavor from the can disappears. Also, don’t be afraid to add in other vegetables that you may have in the fridge.



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All photos used belong to LaBecca Thomas and Shala Pridgen

Vegan Chicken Caesar Sandwich

This sandwich is a delicious way to satisfy those chicken cravings. Pair with fries or cheesy tots to make an excellent meal that the whole family will enjoy.

Ingredients

Chicken Patty

-1 can of chickpeas
-2 tbsp of avocado oil
-⅓ c veggie broth
-½ c bread crumbs
-⅓ c diced red onions
-1 tbsp agave
-1 c bread crumbs (set aside)

Chicken Patty Seasonings

-½ tsp sea salt
-3 tbsp soy sauce
-2 tsp black pepper
-½ tsp dill
-½ tsp thyme
-1 tsp onion powder
-½ tsp cayenne pepper
-½ tsp seasoned salt
-2 drops liquid smoke

Caesar Sauce

-¼ c vegan mayo
-2 tsp dijon mustard
-1 tsp capers
2 tbsp nutritional yeast
-Juice of 1 lemon
-½ tbs onion powder
-sea salt
-black pepper 

Preparation

1. Preheat oven to 400 degrees.

2. Gather all of your ingredients. Rinse and drain the chickpeas and remove them from the can and into a food processor (do not mix yet).

3. Add the avocado oil, veggie both, agave, diced onions, and all of your chicken patty seasonings into the food processor (leave out the breadcrumbs for now).

4. Mix all of the ingredients in the food processor until it becomes a smooth consistency. You should not see any whole chickpea pieces.

5. Add the ½ c of breadcrumbs into the mixture and mix again. Mix until ingredients are fully incorporated and smooth. Mixture should NOT be grainy.

6. Get a bowl and pour in the 1 c of breadcrumbs that you set aside earlier.

7. Place about a spoon’s worth of the batter into your hands and form a ball.

8. Place the ball into the breadcrumb bowl and flatten it into a disk. Make sure the disk is coated with breadcrumbs on both sides (may be easier to use a spatula to flip disk). Repeat this step until you have made the desired number of patties.

9. Place each patty on a baking sheet (line pan with your desired cooking spray/oil or use parchment paper).

10. Place in oven and cook on one side for 15 to 20 minutes. Then flip patties and continue to cook for another 15 to 20 minutes. Patties should be golden brown (check patties periodically). Once done, take patties out of the oven and let cool for about 5 minutes.

11. To make the sauce just put all the ingredients into the food processor and mix until you have an aioli consistency.

12. To assemble your sandwich take your buns and smear with caesar sauce on both sides. Place the chicken patty on one side and put a slice of your favorite vegan cheese on top, tomatoes and lettuce if desired.

Vegan Chicken Sandwich with Cheese Tots

ENJOY!

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Tips

Make sure you coat the patties with breadcrumbs evenly. Also don’t forget to FLIP the patties in the oven to ensure an even crisp. As always seasonings can be substituted based on what you have.

Vegan Pot Pie Recipe

Pot Pie is a delicious comfort food that is also an everything but the kitchen sink dish. Perfect for families who are trying to empty the fridge or trying to find a way to get their kids to eat vegetables.

Ingredients

Dough

-1 ½ c BOBS unbleached all purpose flour
-¼ tsp salt
-2 tsp date sugar
-8 tbsp vegan butter
-4 tbsp ice water

Filling

-1 Butternut squash
-½ onion
-1 pack of frozen vegetables (any kind)
-1 tomato
-Fresh rosemary and thyme
-1 Bell pepper
-1 Can of coconut milk
-2 tbsp of cornstarch
-Vegan cheese (SO Delicious)

Seasonsings

-Sea salt
-Pepper
-Onion powder
-Cumin
-Liquid smoke
-Smoked paprika
-Olive oil

Preparation

1. First make the dough. Mix all the dry ingredients together in a bowl using your hand to mix in the butter until the mixture resembles a cornmeal texture. Mix in the ice water one tablespoon at a time and continue to hand mix in order to form dough. Keep adding water until the dough is combined but not sticky. Do not over work.

2. Separate dough into two balls and then flatten into disks. Wrap in parchment paper or saran wrap and refrigerate for an hour.

3. While the dough is cooling set your oven to the Low broil setting (or 400 degrees).

4. Dice the onion and butternut squash (peel the squash first). Place both on a baking sheet. Season with salt and pepper and then coat with olive oil. Broil on the low setting for 20 minutes.

5. Chop the bell pepper and tomato. Take the fresh herbs off the stem and give it a rough chop as well. Set the chopped ingredients aside.

6. Take the butternut squash out of the oven.

7. Sauté the squash and the other chopped ingredients with olive oil in a pan. Add the frozen vegetables (as much as desired). Pour in the can of coconut milk and about ¼ c of water. Season with salt, pepper, cumin, onion powder, and paprika to taste. Add about ⅛ tsp of liquid smoke. Lastly, add about 2 tbsp of cornstarch (to thicken sauce) and simmer on low heat.

8. Take the dough out of the refrigerator. Roll out each disk as thin as you can.

9. Take out 4 ceramic bowl baking dishes. Cut 4 circles out of one disk of dough and cover the bottom of each baking dish (stretch dough to cover the sides as well). Take a knife and make two small incisions into the dough at the bottom of each baking dish.

10. Place dishes in the oven and broil on low for about 5 minutes or until the dough is light brown.

11. Take dishes out of the oven. Pour the butternut squash filling into each bowl. Top with cheese.

12. Take the second disk of dough and cut out 4 circles and place them on top of each baking dish. Put a cube of vegan butter on top of each dish (optional). Broil on low again for 10 minutes (or until golden brown).

Let the pies cool for about 5 minutes and then ENJOY!

Tips

Like I’ve said in other recipes the broil function is different from baking. Be sure to check food frequently to avoid burning. If you do not have individual baking dishes feel free to make this one big pie. Feel free to substitute ingredients and seasonings based on what you have.

Vegan Potato and Leek Soup Recipe

Ready in 45 minutes

Serves 4 people

Seasonings

• Sea salt

• Pepper

• Chili powder

• Cayenne pepper

• ½ tsp Liquid smoke

• ¼ cup Hoisin sauce

• cumin

Ingredients

• 3 leek stocks

• 8 red russet potatoes

• Half of an onion

• 3 cloves of garlic

• 2 cans of coconut milk

• Fresh sprigs of rosemary and thyme

• Olive oil

Preparation

1. Slice the leeks into rounds. Place them in a bowl and rinse with water to remove the dirt particles (fresh leeks are often dirty). Set to the side.

2. Mince the garlic and remove the herbs from their stems and give them a rough chop. Set to the side for later.

3. Dice the potatoes and the half onion into small pieces. 

4. Sauté the leeks, potatoes, and onion in a large pot or pan with the olive oil and hoisin sauce until potatoes and leeks are soft (this will give the soup it's "dirty" color). Season with sea salt, chili powder and cayenne pepper to taste (Be careful with the cayenne, a little goes a long way). 

5. Remove the potato/ leek mixture from the pan and place in either a food processor or a blender. Blend until mixture is slightly chunky. Set aside.

6. Take the 2 cans of coconut milk and pour into a large bowl. Mix with three equal cans of water.

7. Scoop the potato/leek mixture back into your pot and or pan and return it to heat. Slowly pour in the coconut milk, stirring constantly. Pour until soup reaches your desired consistency (I like mine on the thick side).

8. Add the garlic and herbs from earlier. Pour in the liquid smoke and lastly season with a bit of cumin. Simmer the soup for about 5 minutes on low heat. Stir frequently.

9. Serve with garlic bread or your favorite dinner roll.

Tips

When sautéing, add enough olive oil to just slightly cover the potatoes. It is ok to sauté a little at a time if you do not have a large enough pan or pot. Do not over blend the potatoes and leeks because chunks make your soup hearty. If the soup is too thick just add more water. Feel free to substitute seasonings based on what you have on hand.