plant-based

Black-bean Veggie Quesadillas

karenwpullen Recipes, Sandwiches, Snacks, Dips, and Smoothies , , , ,
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Print Recipe

Black Bean and Veggie Quesadilla with Cashew Cheese Sauce

Use whole wheat tortillas to make this healthy meal, drizzled with a creamy dreamy cashew sauce.
Course: Main Course, Snack
Cuisine: Vegan
Servings: 2 servings

Ingredients

  • 1 can black beans drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 zucchini cut small
  • 1 summer squash cut small
  • 1 red bell pepper cut small
  • 1 cup chopped mushrooms
  • 4 whole wheat tortillas 10-inch

For the cashew cheese sauce

  • 1 cup cashews soaked 2 hours, drained and rinsed
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 2/3 cup water
  • 1/2 teaspoon salt

Instructions

  • Sauté the vegetables (squashes, mushrooms, and bell pepper) in a non-stick pan, adding a bit of water if they stick. Add the spices and beans to warm.

For the cashew cheese sauce:

  • Put the ingredients in a high-speed blender and puree a few minutes until creamy. (Any leftovers can be refrigerated up to a week.)

Assemble the quesadillas one at a time.

  • In a pre-heated skillet, place one tortilla. Spread generously with the sauce. Add half the bean-veggie mix. Drizzle more sauce. Place a second tortilla on top. After a minute or so, the bottom tortilla should start to toast. Flip the tortilla and toast the other side. Cut into fourths.

Plant-Based Green Bean Casserole

karenwpullen Recipes, Side Dishes , , , , , ,
Prep Time5 minutes
Cook Time30 minutes
Print Recipe

Plant-ified Green Bean Casserole

Crunchy onions atop creamed green beans makes a great addition to any table.
Course: Side Dish
Cuisine: American, Vegan
Servings: 4

Ingredients

  • 1 pound green beans rinsed, trimmed and cut in half
  • 1 medium shallot minced
  • 2 cloves garlic minced
  • 1 cup finely chopped mushrooms button or cremini
  • 2 tbsp flour
  • ¾ cup vegetable broth
  • 1 cup unsweetened almond milk
  • 1 ½ cups crispy fried onions read the ingredients label; French’s is OK
  • Salt and pepper

Instructions

  • Bring a large pot of water to a boil and salt well. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain again and set aside.
  • Start preparing sauce. In a large skillet, sauté shallot and garlic with a tablespoon of water, and cook for 2-3 minutes, stirring. Add mushrooms and season with salt and pepper. Cook for 3-4 minutes more or until lightly browned.
  • Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
  • Add almond milk next and whisk to stir again. Bring to a simmer, then reduce heat to low to thicken. Cook for 5 minutes more, or until thick and bubbly.
  • Remove from heat and add 1/3 of the fried onions (half a cup) and all of the cooked green beans. Toss to coat well, and transfer to a baking dish. Top with remaining fried onions. At this point, you can set it aside if you have other dishes to prepare.
  • Bake in a preheated at 400 degrees for 10 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately.

Notes

Leftovers store well in the fridge for up to a few days.

Tofu Nuggets

karenwpullen Main Dishes, Recipes, Snacks, Dips, and Smoothies , , , , ,
crispy tofu nuggets
Prep Time10 minutes
Cook Time20 minutes
resting time30 minutes
Total Time1 hour
Print Recipe

Crispy Tofu Nuggets

So easy yet a family-friendly dish. Serve with a toothpick for dipping, or add to stir fry.
Course: Main Course, Side Dish
Cuisine: Chinese, Vegan
Servings: 4 servings

Ingredients

  • 1 pound tofu extra firm
  • 1/3 cup tamari or soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • ½ cup breadcrumbs read the label; Japanese panko crumbs are usually vegan

Instructions

  • Preheat oven to 350.
  • Remove tofu from packaging and wrap with paper towels. Put it on a plate, top it with another plate, add a heavy object to press water out of the tofu. Let it sit for 15 minutes.
  • Unwrap the tofu and cut into about 40 cubes. Put into a bowl, add the tamari, and stir to coat. Let sit for 10-20 minutes.
  • Mix breadcrumbs and seasonings. Add to the marinated tofu and stir to coat evenly.
  • Place the tofu cubes on a non-stick baking sheet and bake for 30 minutes. Remove from oven and cool.

Notes

These delicious nuggets deserve a special dipping sauce, like this one: combine 1/4 cup spicy brown mustard, 2 tablespoons vegan mayo, 2 tablespoons maple syrup, 1 teaspoon soy sauce.