Vegetable Stock (preferably homemade) 6 cups1 Cup Frozen Peas1 & 1/2 Cups Risotto Rice Biological Fior diRISO Italy6 White Mushrooms and a handful of Maitake Mushrooms2 Large Shallots sliced thin4 Large Garlic Cloves minced4 Medium Tomatoes quartered and seededSaffron Threads1/2 cup or more of Vermouth2 tbs Miyoko’s ButterMiyoko’s Sun-dried Tomato CheeseSalt, Pepper1/2 Lemon Fresh Parsley, Basil Bring stock in separate …
CREAMY ITALIAN RED TOMATO SAUCE PASTA WITH SUN-DRIED TOMATO VEGAN CHEESE
1 25 oz. jar Organico Bello Tomato Basil Pasta Sauce1 Shallot diced4 cloves Garlic diced1&1/2 Tbs.dried Oregano1&1/2 Tbs. dried Basil1/2 Miyoko’s Wheel of Sun-dried Tomato Vegan Artisan Cheese1/4 Cup Fresh Parsley Sauté shallot in a little grapeseed oil. Add the tomato sauce, with a little water rinsing out the jar to dilute the sauce, add the dried spices and simmer …
EASY AND DECADENTLY DELICIOUS VEGAN NACHOS
Corn ChipsDaiya Vegan Cheddar Cheese2 cans Westbrae Black Beans1/2 Tbs Chili Powder 1/2 Tbs blend toasted Cumin and Coriander ground with mortarSalt GuacamoleTomato Salsa Make your Avocado Guacamole and Tomato Salsas below. Heat beans with Chili Powder, toasted Cumin and Coriander, salt. Set aside. Preheat oven to 400 degrees. Layer baking pan evenly with tortilla chips and spread generously the …
CREAMY RISOTTO WITH SPRING VEGGIES AND PINE NUT PARMESAN
BROTH1 Head Celery chopped6 Large Carrots chopped1 Large Onion Chopped8 Mushrooms Quartered1 Large Russet Potato1 can Jovial Whole Tomatoes ChoppedShould equal around 6- 8 cups. Taste for flavor, adding more carrots give the broth more taste, discovery! Sauté the vegetables, until lightly browned in a little Grapeseed oil, until lightly browned, cover with water add the sprigs of fresh Thyme …
Mediterranean Chickpea, Kale, Artichoke Bowl with Lemon Tahini Dressing and Black Ash Vegan Cheese
Kale and Mixed Greens from GardenQuinoaChickpeas sautéed in Marash PepperSun-dried TomatoesHeirloom TomatoesMasseira Mirogallo ArtichokesMiyoko’s Creamery Black Ash Vegan CheeseSqueeze of lemon and lemon peels CHICKPEASSauté in cast iron pan until lightly browned turning frequently, add marash Pepper while cooking. I always use Jovial Chickpeas, they come in a jar and are pressure cooked, and taste exquisite, So easy too! QUINOA1 …
Luscious Lentil Bowl w/Tahini Dijon Dressing
1 cup Lentils 1 cup Quinoa Lettuce Kimchi Raw Greek Black Olives Spices: Fresh Oregano, Chives, Thyme minced TAHINI DIJON DRESSING 1/4 cup Champagne Vinegar Rallis Organic Raw EVOO 1 minced shallot 4 cloves garlic minced 1 tbs. Dijon 1 tbs. Tahini In separate bowl, add Vinegar, salt and whisk. Add EVOO, Tahini and Mustard and whisk until smooth, add …
Super Cheesy Nachos
Organic always~ 4 cups Organic Black Beans soaked overnight 1 Tbs. Coriander Seeds/Cumin Seeds browned in skillet and crush with mortar Rancho Gordo Chili Seasoning approx 1 tbs. 2 packages Follow Your Heart Cheddar Cheese 1 tub Follow Your Heart Sour Cream 1 Good Earth Guacamole Garlic Salt 1 package Primavera Thick Tortilla Chips Jalapeño sliced Romaine lettuce washed, shredded …
Vegan Creamy Decadent Polenta
6 cups Water 1&/2 cups Organic Cornmeal 1&1/2 Tsp Pink Himalayan Salt 2 Tbs. Vegan Butter 1/2 wheel of Miyoko’s Vegan Creamy Chive Cheese Parsley and Thyme chopped for garnish Bring the water to a boil in medium saucepan. Add salt, then whisk in the cornmeal pouring it in slowly. Reduce the heat and cook for approximately 20 to 25 …