new american

vegan pot pie with black pepper biscuits

classic american, new american

ingredients

  • 1 cup (5.64 oz) chopped onion
  • 3 cloves of garlic , finely chopped
  • 4 oz (113.4 g) mushroom , thinly sliced or chopped (optional, we usually skip this)
  • 1/4 cup (31.25 g) all-purpose flour
  • 2 bay leaves
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 2 cups (473.18 ml) veggie broth
  • 2.5 cups (455 g) veggies , frozen veggies or chopped veggies such as green beans, corn, carrots, peas, zucchini, potatoes etc
  • 6 cups finely chopped broccoli
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  • 3/4 cup (3.31 oz) all purpose flour or a mix of all purpose and wheat flour
  • 1/4 cup (28 g) almond flour or ground cashews
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp nutritional yeast
  • 2 tsp dried herbs such as oregano ,rosemary, basil
  • 1/4 tsp freshly ground black pepper and more for garnish
  • 3/4 cup (177.44 ml) chilled non dairy milk such as almond milk,light coconut milk or soy milk

instructions

  1. Pot Pie Filling: Heat a saucepan over medium heat. Add 2 tbsp broth or 1 tsp oil. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Add mushrooms if using and mix in and cook for 3 mins.
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  2. Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine.
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  3. Bring to a boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling. Transfer the mixture to a 9 by 9 inch baking dish. Remove the bay leaves. Let it cool for 10 mins. Meanwhile prepare the biscuit topping. Preheat the oven to 435 deg F (225 C)
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  4. Biscuit Topping: Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well. Add 1/2 cup chilled non dairy milk and mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie filling. Bake at 435 deg F for 17 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.

Recipe and image from https://www.veganricha.com/vegan-pot-pie/

vegan broccoli mac + cheese

classic american, new american

ingredients

  • 1 lb small pasta (chiocolle or small shells or, ya know, macaroni)
  • 6 cups finely chopped broccoli
  • 1 cup whole unroasted cashews, soaked overnight or boiled for 15 min
  • 1 cup vegetable broth
  • 1/4 cup nutritional yeast flakes
  • 1/4 teaspoon turmeric
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon chipotle power
  • 1 tablespoon onion powder
  • 1/4 teaspoon salt

instructions

  1. Bring 6 quarts of salted water to a boil in a large pot.
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  2. While the water is coming to a boil, make the sauce. Place all sauce ingredients in a high-speed blender and blend for about 2-3 minutes, till sauce is totally smooth.
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  3. Cook pasta in boiling water for about 5 minutes, then add the chopped broccoli. Boil until pasta is cooked, 3 to 5 minutes.
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  4. Drain pasta in a large colander and add immediately back to the pot. It should still be piping hot and wet with pasta water. Do not rinse and do not wait. This part is important because you need the wet, hot pasta to get the sauce creamy and awesome and clinging to the pasta.
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  5. Add the sauce to the pasta pot and use the rubber spatula to mix. Turn the heat on low and stir for about 2 minutes to get everything warmed through. Taste for salt and seasoning and serve.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

chickpea sweet potato patties

classic american, new american

ingredients

  • 1 1/4 cups leftover sweet potato mash (mashed sweet potato with a little coconut milk)
  • 1 1/2 cups chickpeas, cooked
  • 2 tablespoons chickpea flour (or all-purpose flour)
  • 1/3 cup bread crumbs (panko or regular), plus more as needed
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 cup onion, chopped
  • 1 pinch salt, plus more to taste
  • 1 pinch pepper, plus more to taste

instructions

  1. Add all ingredients but the olive oil to a food processor. Pulse until the mixture is evenly incorporated and the chickpeas are broken down, but still have texture. Add more bread crumbs if the mixture is so moist that you won’t be able to shape it into cakes.
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  2. Bake in oven on AirFryer setting at 475 for about 25 minutes.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

Brown Rice Pilaf

dinner, new american, pasta/grains

ingredients

  • 2 tbsp butter
  • 2 cups long grain brown rice
  • 1 small/medium onion, chopped
  • 4 cups stock (chicken or veg)
  • 1 tbsp chopped parsley
  • salt & pepper

instructions

  1. Melt the butter over medium heat in a large skillet with a lid. Add the rice and onion. Saute until the rice the becomes opaque and the onion starts to become translucent.
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  2. Add the chicken broth and parsley and bring to a slight boil. Cover and reduce the heat. Cook for 40 minutes, covered, until the liquid is absorbed. Fluff with a fork, season with salt and pepper, and serve.

From: https://goodcheapeats.com/simple-rice-pilaf/

BBB Grilled Cheese (aka fancy af grilled cheese)

dinner, new american

ingredients

  • 2 pretzel rolls (or any really good bread)
  • a bunch of mozzarella (or any) cheese
  • 1 bunch basil
  • 1/2 pint blackberries (or any berry)
  • 2-4 tbsp balsamic reduction (make by heating balsamic in a pan with brown sugar until thickened)

instructions

  1. Warm the inside of the rolls to allow for easy melting. Then, put down a layer of cheese, a “layer” of berry mixture, and another layer of cheese (for dan, use slightly less than twice as much cheese).
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  2. Make dat grilled cheese.

Adapted from: https://rachaelray.com/blogs/recipes/grilled-cheese-with-blackberry-balsamic-and-basil-rachael-ray

Hawaiian Sloppy Joes

dinner, new american

ingredients

  • 1 pack brioche or Hawaiian buns
  • 1 lb ground beef
  • 1 pack bacon (8oz)
  • 1 medium onion, chopped
  • 5ish cloves garlic, minced
  • 1 8 oz. can crushed pineapple (in 100% juice) not drained
  • 1 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon mustard
  • 1 tablespoon cider vinegar
  • 1 tsp each chili powder, salt
  • 1/2 tsp each ground ginger, smoked paprika, pepper

instructions

  1. Cook bacon till crispy. (Find a good way to do this).
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  2. Mix together everything from pineapple down.
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  3. Heat oil in a large saucepan, cook for a few min, add beef and cook until cooked through, stirring often.
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  4. Add sauce and bring to a simmer. Reduce heat and simmer for 20 minutes. When done, crumble bacon into mixture and serve with toasted buns (and maybe cornbread too!).

Adapted from: https://carlsbadcravings.com/hawaiian-sloppy-joes

Spring Veggie Frittata

dinner, new american

ingredients

  • 8 large eggs for a 12-inch skillet
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1/2 large onion (or 1 small onion), choppe
  • 1/2 cup frozen peas, thawed
  • 1 bunch chopped asparagus
  • 1/2 cup fresh mozzarella, cubed
  • 1/4 cup feta, crumbled
  • salt, pepper, olive oil

instructions

  1. Preheat oven to 400F.
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  2. Whisk the eggs, milk, garlic, and 1/4 tsp salt until combined. Set aside.
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  3. Heat 1/2 tbsp olive oil in cast-iron skillet over medium heat. Add the onions and cook until soft.
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  4. Add the asparagus and a pinch of salt and pepper, cook about 5 minutes. Add the peas, then the egg mixture, and shake pan to distribute. Add cheese and bake 30-40 minutes or until eggs are set.


    From https://www.loveandlemons.com/frittata-recipe/

Broccoli Quinoa Casserole

dinner, new american

Ingredients 

  • 2 cups vegetable broth or water
  • 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
  • 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • 10 twists of freshly ground black pepper
  • ¼ teaspoon red pepper flakes, omit if sensitive to spice
  • 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
  • 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
  • ½ tablespoon butter or 1 ½ teaspoons olive oil
  • 1 clove garlic, pressed or minced
  • breadcrumbs

To make this vegan: replace the cheese and milk with potato soup and a little soy milk.

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
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  2. To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to  steam for 10 minutes.
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  3. To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for  about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
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  4. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
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  5. Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
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  6. Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

From https://cookieandkate.com/better-broccoli-casserole-recipe/