dinner

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/

(can’t believe it’s not) fried chicken!

Seitan

ingredients

  • 550 grams seitan (see this recipe)
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  • 2 cups soy milk
  • 1/3 cup pickle juice
  • 1 tsp poultry seasonings
  • 1 tsp dijon mustard
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  • 1/4 cup all purpose flour
  • 1 cup canola oil for frying
  • 2 cups all purpose flour
  • 4 tsp old bay seasoning
  • 1/2 tsp salt

instructions

  1. Pull the seitan apart by hand into irregular medium size chunks about the size of small chicken breasts and wings. In a container large enough to marinate the seitan in, using a whisk, mix together the plant-based milk, pickle juice, poultry seasonings, mustard, and ¼ cup of flour. Place the seitan pieces into the buttermilk marinade, and make sure all pieces get coated. Place the brining seitan into the refrigerator for a minimum of 4 hours, or overnight.
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  2. Preheat 1 cup of oil in a large cast iron skillet over a medium-high flame. You can use a frying thermometer to ensure the temperature is between 350-360. Alternatively, you can use a deep fryer and more oil, which will be needed if you use a deep fryer.
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  3. In a bowl mix together the 2 cups of flour, old bay seasoning, and salt. Working with one piece of seitan at a time. Take each pieces of seitan, remove it from the buttermilk marinade, coat it thoroughly in the seasoned flour, dip it back into the marinade, coating it entirely with liquid again. Then one final coating in the seasoned flour to encapsulate the batter. Place each fully coated piece of seitan into the hot oil. You will probably need to fry the seitan in 2-3 batches so there is room for the seitan pieces to not touch one another while they cook.
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  4. Fry for 2-3 minutes on the first side. Use a frying thermometer to maintain a temperature between 350-360°F.
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  5. Then flip the seitan pieces with tongs and fry on the second side. For about 2 minutes until lightly golden brown. Transfer all of the fried seitan pieces onto a wire rack to cool and drip dry. Immediately season with salt to taste. Fry any subsequent batches of seitan until it is all cooked.

    Coat with a little spicy honey and serve on ciabaitta with mayo for amazing sammies.

Recipe and image from https://cinnamonsnail.com/vegan-fried-chicken/

vegan chicken (seitan)

Seitan

ingredients

  • 15 oz can navy beans or other white bean
  • 1 tablespoon “No Chicken” bullion paste
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder optional
  • 1 tablespoon mirin
  • 2 tablespoon olive oil
  • 1 ¼ teaspoon salt
  • ⅓ cup unsalted vegetable stock
  • 2 cups vital wheat gluten 300 grams
  • 1 tablespoon olive oil additional
  • 2 ½ cups unsalted vegetable stock
  • 2 teaspoons tamari
  • 1 Tablespoon Chinese fermented bean paste taucu, or miso paste

instructions

  1. Add the white beans along with all of the liquid in the can directly to a food processor, or blender along with the “no chicken” bullion paste, the onion powder (if you want it), nutritional yeast, mirin, olive oil, and salt. Puree for 2 minutes until smooth.
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  2. Add 1⁄3 cup of veggie broth and vital when gluten, and continue to process for 5 minutes. If your food processor struggles, stop it to rest halfway through to avoid overheating.
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  3. After 5 minutes, add the remaining tablespoon of olive oil, and process for another 30 seconds. The olive oil will coat some of the strands of gluten, and create a more tender, meatier textured seitan.
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  4. Divide the gluten dough into three roughly even parts. Press each portion of dough out flat using the palm of your hand. Allow the dough to rest for 5 minutes so that the gluten relaxes a bit.
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  5. Cut the dough twice keeping the butt end intact, and stretch it and braid it into a long three strand braid. As you braid it keep pulling the dough as much as you can without breaking it.
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  6. Once each portion of dough is braided, allow the braids to sit again for 5 minutes to relax the gluten. Then squeeze and stretch each braid to form long braided ropes of rough about 12 inches long.
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  7. Again, let the dough rest, this time just for a couple of minutes, and then knot the ropes of seitan dough at least once, but up to three times if you can. This will improve the texture of the seitan and give the strands of protein a more natural configuration.
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  8. Lightly oil 3 sheets of parchment paper. Place each portion of gluten into the center of each sheet of parchment. Roll the gluten up like a burrito, and then wrap the paper wrapped gluten with aluminum foil as tightly as you can. Tightly wrapping the dough will prevent it from becoming spongy or dense while cooking and cooling.
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  9. Place the wrapped packages of dough into your steamer, fitted with a steamer basket and cook for 90 minutes on medium heat. Check while it is steaming to ensure the steamer doesn’t run dry. After 90 minutes, turn the steamer off, and allow the seitan to cool inside the steamer for one full hour. Unwrap the seitan. It may have a somewhat uninspiring texture on the outside, but don’t worry, it’s going to be great after marinating. Place the wheat meat into an airtight container and pour the 2 1⁄2 cups of vegetable broth and 2 teaspoons of tamari, and the fermented bean paste over them. Refrigerate the seitan overnight in the marinade.

Recipe and image from https://cinnamonsnail.com/vegan-chicken-the-ultimate-guide-to-tender-and-juicy-seitan/

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

Zucchini + Corn Farro “Pasta”

dinner, mediterranean, pasta/grains

ingredients

  • 4 zucchinis (or as many as you want!), cubed
  • 1-2 cups frozen corn
  • 1-2 onions, diced
  • 6 cloves garlic, diced
  • 14oz farro

instructions

  1. Prepare the Onions:
    • Slice the onions thinly.
    • In a large skillet over low heat, add the sliced onions.
    • Season with salt and pepper to taste.
    • Cook the onions slowly, stirring occasionally, until they turn a deep golden brown and are caramelized. This process may take about 15-20 minutes to ensure the onions are fully caramelized without burning.
    • Add minced garlic to the caramelized onions, stirring for about 1-2 minutes until the garlic is fragrant. Avoid burning the garlic.
    • Transfer the caramelized onions and garlic mixture to a bowl and set aside.
  2. Cook the Farro:
    • In a large pot, bring water to a boil. Season the water with salt as if you were cooking pasta.
    • Add the farro to the boiling water and cook until it is al dente, following the package’s instructions for exact cooking time, usually about 20-30 minutes.
    • Once cooked, drain the farro and set it aside.
  3. Caramelize the Zucchini:
    • Slice the zucchini into half-moons or rounds, depending on your preference.
    • In the same skillet used for onions (now empty), heat it over medium heat.
    • Add the sliced zucchini to the skillet, seasoning with salt and pepper.
    • Cook the zucchini, stirring occasionally, until it begins to brown and caramelize, about 8-10 minutes.
  4. Combine with Corn and Farro:
    • Once the zucchini is caramelized, add corn (fresh, frozen, or canned and drained) to the skillet.
    • Stir in the cooked farro and the set-aside caramelized onions and garlic.
    • Toss everything together over medium heat until well combined and heated through.

ground impossible gryo with naan and tzatziki

dinner

ingredients

FOR THE MEAT

  • 1 pound impossible “ground beef”
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg (optional)

FOR THE TZATZIKI

  • 1 cup greek yogurt
  • 1 cup grated cucumber, pressed
  • 1 tbsp lemon juice
  • 1 tsp olive oil
  • 1 tsp salt

FOR THE NAAN

  • t tsp / 4g instant / rapid rise yeast
  • 1 cup / 250ml warm water (105°F)
  • 2 tbsp / 30g sugar
  • 1/4 cup / 60 g milk
  • 1 egg
  • 1 tsp / 5g salt
  • 3.5 cups / 540g four
  • 60g / 2 tbsp olive oil

instructions

Make the naan
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Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy
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Whisk milk and egg together. Sift flour and salt into a separate bowl. Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix
together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required. Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size.
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Weigh the dough and cut into 12 equal pieces. Shape each piece into a ball by stretching and tucking the dough under. Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%. Place a round on a lightly-floured work surface, flatten with your hand. Roll out to about 6.5″ wide discs.
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Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown. Serve hot or set aside to cool for later.

Make the tzatziki
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combine ingredients 😛

Make the meat
– Add the ground beef to a skillet over medium-high heat and cook until browned, about 5-7 minutes. Add the seasonings and ½ cup of water. Simmer over medium heat until the sauce has thickened around the meat, about 5 minutes.


Adapted from modernfarmhouseeats.com/easy-ground-beef-gyros-with-tzatziki and recipetineats.com/naan-recipe

turmeric black pepper chicken & broccoli

dinner

ingredients

  • ~1 lb chicken breast, cut into 1″ pieces
  • 1-2 lbs broccoli, cut into small florets
  • 4 tbsp honey
  • 1 tsp black pepper
  • 3/4 tsp salt
  • 1/2 cup water
  • 3 tbsp flour
  • 2 tsp turmeric
  • 1 tsp salt
  • 1 tsp soy sauce (optional)

instructions

Stir together water, honey, pepper, and salt together. Set aside.
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Stir together flour, turmeric, and 1 tsp salt. Set aside.
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Preheat the oven to 400 degrees. Toss broccoli with a little olive oil and roast for 20-30 minutes.
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Add chicken to the flour mixture and stir till well coated. Heat a little oil in a stir fry pan and add the chicken, cooking until chicken is golden brown on both sides (NY Times says 2-3 min per side, for me it was more like 5-7 minutes per side).
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Add the honey mixture and cook, stirring, until chicken is cooked through and the sauce has thickened, about 5 minutes. Add in the roasted broccoli and stir well. Serve with brown rice.

Adapted from https://cooking.nytimes.com/recipes/1020970-turmeric-black-pepper-chicken-with-asparagus

ham & split pea soup

dinner

ingredients

  • 1/4 cup unsalted butter
  • 2 cups chopped onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1 lb dried split peas
  • 1 meaty ham bone
  • 1 large bay leaf
  • 1 tsp fresh thyme leaves
  • 6 cups chicken stock
  • 2 cups water
  • 1 cup diced ham

instructions

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In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
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Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
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Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed. Serve hot with croutons and cracked black pepper.
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From https://stripedspatula.com/split-pea-soup-with-ham/

chicken tikka masala

dinner

ingredients

chicken

  • 1 1/2 lb chicken breasts
  • 1/2 cup greek yogurt
  • 1 tbsp minced garlic
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt

sauce

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 tbsp minced garlic
  • 2 tsp garam masala
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp sale
  • 1/4 tsp cayenne pepper
  • 14oz tomato sauce
  • 3/4 cup water
  • 1 cup evaporated milk/heavy cream/or try yogurt
  • 2 tbsp cilantro

instructions

For the chicken:
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Combine yogurt and spices to a large bowl. Add chicken and stir to coat. Cover and refrigerate for at least one hour up to 24 hours.
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Preheat the oven to 500 degrees. Line a baking pan with foil and place a cooling rack on top. Place the chicken pieces on the rack, spacing them out well.
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Bake in the oven for 15 minutes. Turn the chicken over and bake about 10-15 minutes more.
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For the sauce:
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While chicken is cooking, prepare the sauce. Add olive oil to a large pan over medium heat. Saute onion until translucent.
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Add in garlic and spices. Cook about 30 seconds, until fragrant.
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Pour in the tomato puree and water and bring to a simmer for 3 minutes. Add in the heavy cream and stir until evenly combined, then add in cooked chicken. Serve with brown rice!

Verrrrry lightly adapted from https://iwashyoudry.com/creamy-chicken-tikka-masala-recipe/ and https://cafedelites.com/chicken-tikka-masala/