Gnocchi With Sundried Tomatoes and White Beans

Ingredients

• 500 g/18 oz packaged gnocchi
• 1-2 tablespoons olive oil
• salt and pepper
• 1/4-1/2 teaspoon hot red pepper flakes
• 2 cups mushrooms sliced
• 1/3 cup sundried tomatoes diced
• 4 cups loosely packed spinach
• 540 mL/19 oz white beans drained and rinsed
• Parmesan cheese

Instructions

1. Heat oil in a medium pan over medium heat.
2. Add the gnocchi and separate them. Sprinkle with salt and pepper and red pepper flakes, and cook, stirring occasionally for 8-10 minutes, or until golden and slightly crispy.
3. Remove from pan.
4. Add the mushrooms, and cook for 3 or so minutes until soft (add additional olive oil if needed). Return the gnocchi to the pan and add the sundried tomatoes, spinach and white beans. Stir until spinach is wilted and everything is heated through.
5. Add additional salt, pepper and red pepper flakes to taste.
6. Serve with freshly grated Parmesan cheese.

Moroccan Cauliflower Chickpea Pitas

Ingredients

Moroccan Cauliflower Chickpea:

3 cups cauliflower florets
1 red pepper, cut into 1″ cubes
1 red onion, cut into 1″ cubes
1 zucchini, cut into 1/2″ slices
1 yellow squash, cut into 1/2″ slices
14 oz. can of chickpeas (garbanzo beans), drained and rinsed
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground coriander
2 tablespoons olive oil

Cucumber Yogurt Sauce:

3/4 cup plain greek yogurt
1/2 cup grated cucumber
2 tablespoons lemon juice
1 1/2 teaspoons dry dill
1 garlic clove, grated
salt to taste
7 whole wheat flatbreads

 

Instructions

1. Preheat oven to 400.
2. In large bowl, add cauliflower, red pepper, red onion, zucchini, yellow squash, and chickpeas.
3. In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, and ground coriander.
4. Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
5. Spread vegetables out on a baking sheet.
6. Bake for 20 minutes.
7. Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
8. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
9. Warm up the flatbread or toast on a skillet for 1-2 minutes. Top with 3/4 cup roasted vegetable mixture and finish with 2 tablespoons of the yogurt cucumber sauce. Serve

One Pot Mexican Black Bean Sweet Potato Quinoa

Ingredients

 

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 small sweet potato, peeled and chopped into ½" chunks
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup uncooked quinoa, rinsed
(1) 14.5 oz. can Hunt's No Salt Added Petite Diced Tomatoes
(1) 10 oz. can RO*TEL Mild Diced Tomatoes and Chilies
(1) 15 oz. can black beans, rinsed and drained
1½ cups vegetable stock or water
juice of 1 large lime
¼ cup fresh chopped cilantro
Extra cilantro and lime wedges, avocado, or cheese for serving, optional

 

Instructions

 

Heat the olive oil in large skillet over medium heat. Add the onion and saute 5 minutes. Add the sweet potato and saute until the onion is softened, 3-4 minutes longer. Add the garlic and bell peppers, and saute 2 minutes, then add the spices and saute 30 seconds longer.

Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.

Add the lime juice, cilantro, and season with salt and pepper to taste.
Garnish with the extra cilantro, lime, avocado, or cheese.

Vegan Cream Cheese

Ingredients

1 cup cashews

2 tbsp nutritional yeast

Juice 1 lemon

1 tbsp water

1/4 tsp sea salt

Instructions 

1. Place the cashews in a large bowl with hot boiled water for 30 minutes to soften. You can also soak in cool water for at least 4 hours if you prefer. 

2. Drain and rinse the cashews then add them to a food processor or blender with the nutritional yeast, lemon juice, salt and water. Blend until very smooth. You may need to scrape the sides as you go. 

3. Transfer the cashew cheese to a dish or bowl and cover the bowl and refrigerate for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

Vegan mac and cheese

½ cup hemp seeds

1 cup water

1/2 cup of carrots, chopped and steamed 

3 tablespoons + 2 teaspoons tapioca starch (also known as tapioca flour)

2 tablespoon nutritional yeast

1 teaspoon apple cider vinegar

1/4 teaspoon salt

¼ teaspoon garlic powder

+ Several cups of cooked pasta

1. Steam carrots in a pot on the stove or in a microwave. 

2. Add all ingredients except pasta to a blender or food processor and blend until completely smooth.  

3. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. After about 5 minutes of stirring it will become a cheesy gooey mass.

4. Continue to cook and stir for an additional minute to make sure it has firmed up completely.

5. Add to your favorite kind of pasta and enjoy! 

6. Store extra cheese sauce in an airtight container in the fridge for up to a week.

Spicy Bean Mini-Wraps

Ingredients

75g vegetarian cream cheese
3 tsp dried chives
2 x 25cm tortilla wraps
400g tin of kidney beans, drained
1 small clove garlic, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
1 tsp paprika
1 tbsp tomato purée

Method

 

Stage one

1. Using a fork, mix the cream cheese and chives together in the small bowl.
2. Place the two tortilla wraps side by side on a flat surface.
3. Spread the cream cheese and chive mixture on the two tortillas, dividing the mixture evenly.

Stage two

1. Pour the kidney beans into the sieve and rinse well.
2. Transfer the beans to the medium mixing bowl and slightly mash them with the remaining five ingredients.
3. Again dividing evenly, spread this mixture on top of the cream cheese and chives, leaving a gap of approximately 2cm at the top end of each wrap.
4. Roll the tortilla in a sausage shape, starting from the bottom and rolling toward the gap at the top.
5. Wrap each tortilla in cling film, twisting the ends of the film tightly.

Stage three

1. Refrigerate for 4 hours.
2. Remove the cling film and slice into 6 or 7 even rounds.

Sandwich Collection

Ingredients

Filling one
1 small aubergine, cut lengthways into thin slices
1 red pepper, deseeded and cut roughly into 8 pieces
2 courgettes cut lengthways into thin slices
2 field mushrooms, sliced
½ tsp of thyme
1 tbsp olive oil

Filling two
1 apple, cored and sliced thinly
100g ready to eat apricots, sliced thinly
1 carrot, grated
1tsp of curry paste
Juice of half a lemon
Filling three 

1 tin of kidney beans, drained and rinsed
1 garlic clove, crushed
juice of half a lemon
¼ tsp vegan stock powder
¼ tsp chilli powder
pinch of salt

Filling four
100g sun blushed tomatoes
200g vine tomatoes
pinch of sugar

Filling five
1 tbsp olive oil
200g chestnut mushrooms cut into quarters
1 garlic clove crushed
¼ tsp, vegan stock powder
¼ tsp paprika

Filling six
Grilled halloumi 100g or firm tofu 200g (for vegan version) marinated in 1 tbsp soya sauce

Method

1. Filling one - twice cooked meddi veggie -  Toss all the ingredients in a bowl then roast in the oven 200°C, turning once. (Move onto the other fillings whilst the vegetable roast). Heat a griddle pan to a high temperature and place the vegetables on in batches to create score marks. This should be 2 minutes per side. Place into a bowl, cover and refrigerate.
   
   
2. Filling two - Spiced Apple, Apricot and Carrot - Place apple, apricot, carrot and curry paste in a bowl and gently stir. Add the lemon juice and give it a final stir. Cover and place in the fridge.
   
   
3. Filling three - Kidney Bean Pate - Place all of the ingredients into a food processor and blend until smooth. Transfer to a bowl, cover and place in the fridge.
   
   
4. Filling four – Tomato Zing -  Place the ingredients into a food processor and blend. Transfer to a bowl, cover and refrigerate.
   
   
5. Filling Five - Simple Mushroom Pate - . Gently heat the oil in a frying pan and add the mushrooms and garlic. As the juice from the mushrooms starts to appear add the stock powder. Continue to cook until most of the liquid has evaporated. Place in a food processor and blend. Transfer to a bowl cover and refrigerate.
   
   
6. Filling Six - Simply place slices of halloumi or tofu onto a hot griddle pan for 3 minutes either side.

And finally to the bread! Slice 2 ciabatta loaves into large slices and toast on a hot griddle pan either side for approximately 2 minutes. Time to assemble your mighty mouthful -In this order....tomato zing, kidney bean pate, simple mushroom pate, twice cooked med, griddled halloumi and finally spiced carrot and apple.