Butternut Squash and Arugula Pizza

Wow it’s been over 3 months since my last post, I am the worst blogger ever…   For those of you still with me, thank you, so sorry, but you will loooooooooooove this pizza!!  I’ve tried 4 different types of crusts and it’s delicious any way (homemade, pillsbury, whole foods pre-made crust, pita/naan bread, etc)  Sorry the exact measurements are a little vague, you have to adjust depending on the size of the pizza/crust you’re choosing!  For the version in the pictures, I used vegan pepper jack cheese, and also added some hemp seeds to the arugula salad for an extra healthy kick.  The warm, sweet butternut squash with the cold, salty/peppery arugula is such a great combo.  And the truffle oil just puts it over the edge.  If you can roast the butternut squash ahead of time this would just take seconds to make otherwise.  Enjoy!

Heat oven to 400 degrees and cut butternut squash into slices.  Watch how to safely chop a butternut squash here:

Toss the squash with olive oil, salt and pepper, and roast for approx. 15 minutes, checking on often to make sure not burning (depends on how thin you sliced the squash, I like mine pretty thin for a pizza)

Prepare pizza dough/crust according to directions of whichever kind of crust/dough you  choose!

When dough is ready, brush with a little olive oil, (salt, pepper & hot pepper flakes, too, but all optional) then add the slices of butternut squash, and then the shaved or grated vegan cheese.  Bake the pizza for approx. 10 minutes, but will vary depending on which crust you choose, keep an eye on it often (you don’t want to burn this!!)

While the pizza cooks, toss arugula with fresh lemon juice, olive oil, and a sprinkle of salt & pepper.  When the pizza is ready, top the warm pizza with the cold arugula salad, and drizzle with a small bit of truffle oil.  Yum!!!

Butternut Squash and Arugula Pizza

Sweet and savory gourmet pizza that only takes seconds to make!

Ingredients

  • 1/3 butternut squash, sliced
  • olive oil
  • salt & pepper
  • pizza dough of choice
  • vegan cheese
  • 2 cups arugula
  • lemon
  • truffle oil

Instructions

  1. Heat oven to 400 degrees and cut butternut squash into slices.
  2. Toss the squash with olive oil, salt and pepper, and roast for approx. 15 minutes, checking on often to make sure not burning (depends on how thin you sliced the squash, I like mine pretty thin for a pizza).
  3. Prepare pizza dough/crust according to directions of whichever kind of crust/dough you choose.
  4. When dough is ready, brush with a little olive oil, (salt, pepper & hot pepper flakes, too, but all optional) then add the slices of butternut squash, and then the shaved or grated vegan cheese.
  5. Bake the pizza for approx. 10 minutes, but time will vary depending on which crust you choose, keep an eye on it often.
  6. While the pizza cooks, toss arugula with fresh lemon juice, olive oil, and a sprinkle of salt & pepper.
  7. When the pizza is ready, top the warm pizza with the cold arugula salad, and drizzle with a small bit of truffle oil.

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Vegan Chocolate Peanut Butter Cupcakes

It was my husband’s birthday last week so it seemed like the perfect time to experiment with some vegan cupcake recipes.  He loves chocolate and peanut butter so here is what I created.  The best part, by far, is the frosting!!!!  We ended up cutting the cupcakes and smearing on the frosting like it was butter on a muffin to try and cover every possible angle of the cupcake with the frosting!  Anyways, here’s to another year older and more gray hair!!!   Enjoy!

Set the oven to 350 degrees.  Mix the soy milk with the vinegar and set aside to let the mixture curdle a bit.  Next mix together the dry ingredients (not the sugar).

Separately, combine the sugar and the wet ingredients, adding in the soy/vinegar mixture.  Finally mix the wet into the dry and then scoop into baking paper cups in a muffin/cupcake pan.  Bake for 20 minutes and then cool on a wire rack.

For the frosting, mix together the softened vegan butter and peanut butter until well combined.  Next add in the vanilla, soy milk and slowly add in the powdered sugar until you reach the desired consistency.  Smear on the cupcakes and top with some festive sprinkles.  Happy Birthday, Husband!! <3

Vegan Chocolate Peanut Butter Cupcakes

Healthy vegan chocolate cupcakes with a delicious peanut butter frosting.

Ingredients

    Cupcakes:
  • 3/4 cup soy milk
  • 3/4 tsp apple cider vinegar
  • 1 cup whole wheat flour
  • 3/4 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 1/4 cup warm water
    Peanut Butter Frosting:
  • 1 stick vegan butter, softened
  • 1/2 cup peanut butter
  • 1/2 tsp vanilla
  • 2 cups powdered sugar (approx.)
  • 1 TBS soy milk

Instructions

  1. Set the oven to 350 degrees.
  2. Mix the soy milk with the vinegar and set aside to let the mixture curdle a bit.
  3. Next mix together the dry ingredients (not the sugar).
  4. Separately, combine the sugar and the wet ingredients, adding in the soy/vinegar mixture.
  5. Finally mix the wet into the dry and then scoop into baking paper cups in a muffin/cupcake pan.
  6. Bake for 20 minutes and then cool on a wire rack.
  7. For the frosting, mix together the softened vegan butter and peanut butter until well combined.
  8. Next add in the vanilla, soy milk and slowly add in the powdered sugar until you reach the desired consistency.
  9. Smear on the cupcakes and top with some festive sprinkles. Enjoy!

www.meatlessinthemountains.com

Happy Birthday, Daddy! (Sierra Marie, 8 months old)

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Lactation Cookies

What??!!??  I know, I know.  I’m sorry, but this is my life right now!!  I have a six month old, and I’m technically still eating for two.   “Lactation cookies” are all the rage on Pinterest it seems.  They contain a few extra ingredients that are supposed to help your milk supply, but are they really just an excuse for us well-deserving Moms to guiltlessly eat trays of cookies?  Sure?  Anyways, I can use all the lactation help I can get… so I am a fan of these cookies.  The nurse where I delivered little Sierra-bear gave me this recipe on our way out, but it had all those nasty things (eggs, butter) so I made some changes and figured out a vegan version.  And for the record, these are completely fine to eat if you’re not lactating : )

My not-so-little-little-cousin, Isabella, was here visiting and helped me test this recipe.  Thanks Bella!!

We also had another adorable helper in the kitchen!

Lactation Cookies

Vegan version of a new Mom's favorite cookies.

Ingredients

  • 4 flax eggs (4 TBS ground flax seeds, 12 TBS warm water)
  • 1 cup vegan butter, softened
  • 1 cup coconut sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons vanilla
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup brewers yeast
  • 1 TBS wheat germ
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • 2 1/2 cups old fashioned oats
  • 1 cup vegan chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Mix the ground flax with the warm water and let sit for about 5 minutes.
  3. With a hand mixer, cream together the butter, sugar and brown sugar. Next add in the flax egg and vanilla and stir to combine.
  4. In a separate bowl, mix together the flours, brewer's yeast, wheat germ, baking soda, salt and cream of tartar.
  5. Add the dry mixture to the butter mixture and stir to combine, then fold in the oats and chocolate chips.
  6. Roll the cookie dough into balls and place about 2 inches apart on a baking sheet.
  7. Bake for 10-12 minutes then cool for 1 minute before removing from sheet. Enjoy!

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Baked Flautas (Taquitos)

In Spanish, a taquito means small taco and flauta means flute!  These delicious snacks are usually fried, so I tried to make them healthy and created a vegan, baked version!  Doesn’t matter what you choose to call them, they are delicious either way.  You could try this with corn tortillas, but I was scared because corn tortillas always crack and break on me, so I took the safe route with flour tortillas instead.  You can adjust the filling to whatever kinds of veggies you like.  Enjoy!

These are super easy to make!  Heat the oven to 425, then make a giant batch of delicious filling.

Next spray the tortillas with olive oil spray, and roll up with the filling and some vegan cheese.  Add to a cooling rack on a baking pan.  Bake for 15 minutes, and that’s it!

Baked Flautas (Taquitos)

A healthy version of a classic Mexican appetizer.

Ingredients

  • 1 tsp olive oil
  • 1/2 yellow onion, chopped
  • 1 1/2 bell peppers, any color combos, chopped
  • 1/2 yellow squash, chopped
  • 2 tomatoes, chopped
  • 1/2 cup chopped mushrooms
  • 1/2 cup cooked brown rice
  • 1 can black beans
  • 1 can chickpeas/garbanzo beans
  • Vegetable broth
  • MIM Ocho Spice Mix (chili powder, cumin, coriander, cayenne, garlic powder, salt, pepper, oregano)
  • 1 tsp tomato paste
  • 2 packages small flour tortillas
  • 1 package shredded vegan cheddar cheese
  • Olive oil spray

Instructions

  1. Preheat the oven to 425 degrees.
  2. Heat the oil over medium heat, and sauté the onions and peppers with a sprinkle of the spice mix for a few minutes until they start to soften. Add the yellow squash, mushrooms, tomatoes, tomatoe paste and another sprinkle of spice mix. Mix well and cook for a few more minutes until all veggies are softened. Add veggie broth as needed.
  3. Finally add the beans and rice, another sprinkle of spice mix, and mix well. With a potato masher, mash the mixture so that most of the chickpeas are crushed. Continue to heat and add veggie broth whenever mixture becomes too dry.
  4. Assemble the wire rack over a sheet pan. Warm the tortillas for 10 seconds in the microwave wrapped in a damp cloth.
  5. Spray each tortilla with cooking spray, then add filling to the middle (about 3 TBS) and a sprinkle of vegan cheese.
  6. Wrap up tightly and place seam side down on the wire rack. After they are all assembled, spray again with olive oil spray then bake for 15 minutes.
  7. Enjoy with any of your favorite Mexican toppings!

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Veggie Spring Rolls

I am excited & honored to have been asked to cater a few vegan cocktail parties this weekend for Condition One at Sundance.  Condition One takes an ethical approach at creating incredible virtual reality experiences through their advanced cinematography.  This year at Sundance guests will strap on the headsets and be immersed into a free range chicken farm where they will feel not so “free” and also explore global warming firsthand with a virtual journey north to see the melting ice caps.  For the snacks following these screenings, the Condition One team has chosen my Veggie Rolls with a Thai Peanut Dipping Sauce and I’m excited to share the recipe.  This makes about 70 pieces, so scale down if necessary!  These are easy, delicious and healthy.  Hope you enjoy – and if you’re in town, be sure to stop by the Condition One Sundance location at the VR Loft, 580 Main Street, Park City.

Veggie Spring Rolls

Simple, healthy and delicious veggie spring rolls with a decadent Thai peanut dipping sauce.

Ingredients

    Dipping Sauce:
  • 2 cups coconut milk
  • 4 TBS creamy peanut butter
  • 4 TBS soy sauce
  • 4 TBS brown sugar
  • 4 tsp thai red curry paste
  • 2 1/2 tsp fresh lime juice
    Rolls:
  • 1 package of rice paper (35 pieces)
  • 1 cucumber, sliced in half moons
  • 6 carrots, shredded
  • 1/4 head purple cabbage, shredded
  • 3 red peppers, thinly sliced
  • handful of fresh mint
  • handful of fresh cilantro

Instructions

  1. First whisk together all ingredients for the dipping sauce & set aside.
  2. Fill a pie pan with warm water to dip the rice paper before stuffing.
  3. Working on a kitchen towel, add 3-4 slices of cucumber, 2-3 slices of red pepper, about a TBS of the shredded cabbage, about 2 TBS shredded carrots, then 2 cilantro leaves & 2 mint leaves (small pieces) to the center of the wrapper. I made sure the fresh herbs were on the right and left sides. Now fold up the bottom of the wrapper, then fold in the sides, then roll up to seal.
  4. Slice diagonally and serve with the dipping sauce.

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Stuffed Crescent Roll-Ups

I saw this recipe on “The Kitchen” recently and I immediately thought, I can veganize that!!  I wasted no time, bought the ingredients the next day and gave it a try.  It worked!  These roll-ups were great with a side salad or maybe a bowl of soup.  Otherwise, I could have eaten the whole pan… Feel free to switch it up and stuff with any of your favorite toppings.  You could experiment with different flavors of vegan cheese as well.  My favorite right now is the almond cheese that comes in chunks, it grates on a cheese grater like real cheese, and melts & tastes delicious too!  To keep it vegan make sure your crescent dough doesn’t contain any eggs or butter (most contain just oil anyways).  Enjoy!

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Just add your toppings to the stretched out dough (don’t separate the crescent rolls!)

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Then roll it up, and cut it into rounds.  Bake for 25-30 minutes until golden brown.

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Stuffed Crescent Roll-Ups

Quick and easy recipe for a yummy vegan snack.

Ingredients

  • 1 tube vegan crescent roll dough
  • 1 package of vegan pepperoni slices
  • 1 1/2 cups frozen broccoli, thawed, drained & squeezed, then chopped
  • Sprinkle of garlic salt
  • 1 cup vegan cheese, shredded (I used almond cheddar)

Instructions

  1. Preheat the oven to 400 degrees.
  2. Grease an 8-inch round pan with cooking spray.
  3. Unroll the crescent dough and stretch a bit with a rolling pin to get a larger rectangle shape.
  4. Place the pepperoni slices over the dough, then top evenly with the broccoli & the shredded cheese. Sprinkle some garlic salt on top.
  5. Roll the dough from one side to the other, then cut into 1-inch rounds.
  6. Place the rounds in the pan and bake until golden brown, 25 to 30 minutes.

www.meatlessinthemountains.com

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Vegan Cornbread

Greetings!  My apologies for the gap in time here… a week late, we finally welcomed our little girl, Sierra Marie, into the world on 8/31 and I’m sure I don’t have to explain why things have been a little crazy and busy around here!  We also had lots of family visiting, and thankfully they took over most of the cooking so I’m a little rusty!  One night when my Mom was here, she made us some wonderful veggie soup and cornbread to enjoy with it.  She left us half the soup in the freezer, so after she left we pulled out the soup and I attempted to make a vegan version of the cornbread.  I thought it came out great, so I wanted to share!  (I will eventually share the veggie soup recipe from my Mom as well).  I love the ground flax in here because you can see the brown specs in the cornbread, and it makes me feel healthy when I eat the whole pan – ha!  This is delicious for breakfast, lunch, dinner or snacking.

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First make your flax egg, then whisk together all dry ingredients in a large bowl.  Then add the rest of the ingredients to the dry mixture and stir until well combined.  That’s it!

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Pour in a greased (I used coconut oil spray) 8-9 inch round or square pan, and bake for 20-25 minutes at 400 degrees.  Slather on some vegan butter, and enjoy!

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Vegan Cornbread

Quick and easy vegan cornbread.

Ingredients

  • 3/4 cup yellow corn meal
  • 1 1/4 cup flour (AP or try whole wheat)
  • 1/4 cup sugar (I used coconut sugar)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup soy or almond milk (plain, unsweetened)
  • 1 flax egg (2 TBS ground flax mixed with 5 TBS warm water)
  • 1/4 cup oil (veggie or coconut)

Instructions

  1. Preheat oven to 400 degrees.
  2. Mix together your flax egg and set aside.
  3. Spray a 8 or 9 inch round or square baking dish with cooking spray (I used coconut oil spray).
  4. Whisk together all dry ingredients. In a separate bowl, mix together the wet ingredients. Add the wet to the dry and mix until well combined.
  5. Pour the batter into the baking dish and bake for 20-25 minutes until golden brown.

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Summer Ratatouille

Well, my due date came and went and our little lady is still snug as a bug in there!  I’m trying to keep myself busy, rest and not go too crazy, so I started cooking a little more which has been helping.  I’ve never made ratatouille, but I had the most delicious version at Blue Sky Ranch and have always wanted to try and recreate it.  My version was not nearly as delicious as the version they made, but it was still pretty good.  One warning on the balsamic glaze… don’t take your eyes off it!!  I had to make it twice because I burnt the crap out of it the first time by literally turning around for 2 minutes to chop some veggies, I turned back to the balsamic and I had a pan of black volcanic tar which totally stunk up the house.  Second try I seriously babysat the vinegar and it was much better, phew.  More advice, don’t pass on the grilled bread with olive oil!  They had the same at Blue Sky and something about the combo of the veggies along with charred bread and olive oil is just so divine.  Feel free to mix up the veggies (yellow squash would be a yummy edition in there).  Enjoy!

Ratatouille

First make the balsamic glaze (be careful not to burn it!!!) and set aside to cool, then chop your veggies, herbs and slice your bread for the grill.

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Grill the veggies and bread so they have a nice char on the outside.  Then mix the veggies with the fresh herbs, balsamic glaze and top with toasted pine nuts.

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Serve with toasted grilled bread drizzled in olive oil.  To fill up my hubby for dinner, I also served this with some wild rice and quinoa.

Ratatouille

Summer Ratatouille

Delicious summer veggies mixed with fresh herbs, pine nuts & a balsamic glaze.

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 red pepper
  • 1 zucchini
  • 1/3 large eggplant
  • 1/3 onion
  • handful fresh basil
  • handful fresh parsley
  • handful of pine nuts, toasted if preferred
  • extra virgin olive oil
  • small loaf of crusty whole wheat/grain bread
  • optional: rice/quinoa

Instructions

  1. Add the balsamic to a small pan and bring to a simmer over medium heat. Lower heat and cook for 5-7 minutes until the sauce thickens into a syrup, then set aside.
  2. Chop your veggies and add to a large bowl, season with salt & pepper and let sit for 20-40 minutes. Drain off any liquid then head to the grill.
  3. Spray the grill or some tin foil with olive oil spray, then grill the veggies until softened and slightly charred.
  4. Chop the herbs, and slice the bread, then drizzle the bread with olive oil and grill for a minute or two.
  5. Toss the grilled veggies with the herbs, pine nuts and balsamic glaze.
  6. Enjoy with the bread and/or over rice/quinoa.

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Ratatouille

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