Spring Pasta

“Spring has sprung, the grass has ris’, I wonder where the birdies is?”  Has anyone else ever heard of that?? My family (Aunt Lu especially) always used to say that around spring time!  Anyways, there are so many delicious and colorful spring vegetables in season right now.  I love them all.  I wanted to make my spring lasagna but I was too lazy, so I created this pasta dish instead.  It’s basically the same flavors and ingredients but thrown together with pasta instead of layered into lasagna.  You can swap any veggies you’d like to suit your tastes.  Happy Spring!

Spring Pasta

Spring Pasta

This recipe is pretty easy… first just clean and chop all your veggies,

Spring Pasta

Then sauté the veggies with some olive oil, salt & pepper,

Spring Pasta

Whip up a vegan white sauce and season with salt, pepper and a pinch of nutmeg,

Spring Pasta

Spring Pasta

Mix everything together with the pasta, top with freshly cracked black pepper and a drizzle of truffle oil, and enjoy!

Spring Pasta

Spring Pasta

Pasta with spring veggies and a creamy vegan alfredo sauce.

Ingredients

  • Olive Oil
  • 1/3 yellow onion, diced
  • 1/2 yellow squash, chopped
  • 2 carrots, chopped
  • Handful of Asparagus (about 6 spears)
  • 1/3 cup peas
  • 2 cups plain, unsweetened soy milk
  • 2 TBS vegan butter
  • 2 TBS flour
  • 3/4 box of brown rice pasta
  • Salt
  • Pepper
  • Nutmeg
  • Garlic Powder
  • Truffle Oil

Instructions

  1. Cook pasta according to package directions.
  2. While pasta is cooking, wash and dice all your veggies. Heat a drizzle of olive oil in a sauté pan, and add the onion, carrot and asparagus. Cook for a couple minutes, then add the squash and peas. Season with salt & pepper. Cook until veggies start to soften.
  3. In another pan, start your vegan alfredo sauce by heating the vegan butter until melted. Whisk in the flour and cook for a minute. Next whisk in the soy milk until combined with no lumps. Cook on medium until sauce starts to thicken. Season with salt, pepper and a pinch of nutmeg.
  4. When everything is ready, drain the pasta then combine everything together. Mix well, but gently.
  5. Enjoy with some freshly cracked black pepper and a drizzle of truffle oil.

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Spring Pasta Spring Pasta

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Crockpot Vegan Chili

Hello!  Sorry it’s been a while… I’ve been busy in these mountains.  I took a new job, and I have a bun in the oven… both these things have been taking over my life & body!  Cooking and creating new recipes has unfortunately been on the back burner.  Things are starting to settle down, so I’ll hopefully get back into my weekly posting routine soon again!  For now, I wanted to share this super easy and delicious recipe I threw together last week.  Once you gather all the ingredients, it’s just a matter of chopping everything and throwing into the crockpot – then doing nothing (how nice).  I used this filling to dump over a pile of chips for nachos, my husband wrapped some into a burrito, and then we froze the rest.  You could also use the filling for enchiladas, quesadillas, or a bowl of chili with some cornbread or other delicious toppings… it’s very versatile.  You can swap out any of the veggies or spices to suit your tastes.  Spring has sprung, but it’s mud season over here… my husband is still skiing until the last resort closes so this chili was the perfect treat after a long day outside.  Enjoy!

Crockpot Vegan Chili

Crockpot Vegan Chili

Quick, easy and veggie packed vegan chili recipe.

Ingredients

  • 1 carrot
  • 1 pepper
  • 1 onion
  • 2 cups cooked beans
  • 1 yellow squash
  • 2 tomatoes
  • 2 cloves garlic
  • 1/3 cup frozen corn
  • 1 chipotle pepper in adobo sauce, finely diced (optional)
  • 2 TBS chili powder
  • 2 TBS cumin
  • 1 tsp coriander
  • 1/4 tsp cayenne pepper
  • 2 tsp salt
  • 1/4 tsp dried oregano
  • 2 cups water

Instructions

  1. Wash, brush and dice all your veggies, then toss into a slow cooker.
  2. Stir in all the spices until well combined.
  3. Add enough water to just barely cover the top of the veggies.
  4. Taste & adjust seasoning if necessary.
  5. Cover and cook on low for 6-7 hours.

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Just chop & drop into the crockpot…

Crockpot Vegan Chili

So many healthy, fresh veggies!

Mix in all your favorite Mexican seasonings… chili powder, cumin, coriander, cayenne…

Crockpot Vegan Chili Crockpot Vegan Chili

Add some water, then cook on low for 6-7 hours, and enjoy!

Crockpot Vegan Chili

Crockpot Vegan Chili

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Truffle Mashed Potatoes

This is barely a recipe, just an idea to share how easy it is to make something incredible and fancy right at your home.  Why not put truffle oil and scallions in your mash potatoes??  I actually would have preferred chives over scallions, but I happened to have scallions in the house so that’s why I used those.  And this recipe is vegan of course, by using vegan butter and non-dairy milk for the mash rather than traditional milk & butter… and guess what…. it tastes AMAZING!  So fancy.  Hope you enjoy.

Truffle Mash Potatoes

Mash potatoes were the perfect warm comfort food after a snowy hike with this little pup…

btp

Truffle Mashed Potatoes

Fancy version of a classic comfort food.

Ingredients

  • 6 red or yellow organic potatoes
  • 1/3 cup + almond milk (plain, unsweetened)
  • 2 TBS vegan butter
  • salt & pepper
  • 2 TBS scallions (or chives)
  • 1 TBS truffle oil

Instructions

  1. Wash, peel and dice the potatoes and add to a pot. Fill the pot with cold water about an inch past the potatoes. Bring to a boil on the stove top, and cook until you can pierce the potatoes easily with a fork and they seem soft.
  2. Drain the potatoes then return back to the pot . Add in the milk, butter, salt, pepper, scallions (or chives) and truffle oil. Add more almond milk until you reach desired consistency. Taste & adjust any seasonings.
  3. Mix well with a potato masher, serve & enjoy!

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Truffle Mash Potatoes

This recipe is so easy, just boil the potatoes until tender, then add in all the yummy ingredients and mash, taste, adjust seasonings, mash, taste, YUM, enjoy!

Truffle Mash Potatoes

Truffle Mash Potatoes

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Protein Powered Mexican Skillet

One of the most common questions about going meatless is “but where do you get your protein?” This recipe will answer that question.  Between the black beans, veggie “meat” crumbles and brown rice, this meal has more protein than you even need.  Plus, it happens to be absolutely delicious, and is a one-pot meal!  The veggie-meat has 66 grams of protein, the black beans pack 16 grams, and the brown rice has about 10 grams.  These totals are for the entire skillet, which of course one person could surely not eat, but regardless, there’s a lot of protein in there!!  Start your day off with a fruit smoothie with Sunwarrior vegan vanilla pea-protein powder, whole grain toast with almond butter, then a lunch of lentil soup or a salad with veggies, nuts & chickpeas, then eat this meal for dinner, and you are one powerful meatless eater that is not missing out on protein!!!!

Mexican Skillet

Start by sautéing the onions & garlic, then add in the spices, veggie “meat”, tomatoes, beans and rice.  For the veggie “meat”, I used Lightlife Smart Ground Meatless Crumbles.  Such an easy and delicious recipe!

Mexican Skillet

Mexican Skillet

Mexican Skillet

Protein Powered Mexican Skillet

A one-dish Mexican dinner packed with meatless protein and delicious flavors.

Ingredients

  • 1 TBS canola oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 package veggie "meat" crumbles
  • MIM Ocho Spice Mix (cumin, chili powder, coriander, cayenne, garlic powder, oregano, s&p)
  • 2 cups cooked brown rice
  • 1 14.5 oz can diced tomatoes with jalapenos
  • 1 can black beans
  • 3/4 cup vegan cheddar cheese
  • Serve with: corn chips, wraps, avocado, hot sauce

Instructions

  1. Preheat the broiler.
  2. Heat the oil over medium heat, then add the onion and garlic. Cook for a minute or two then add a sprinkle of the spice mix. Cook a few more minutes until onions are tender.
  3. Add in the veggie "meat" crumbles and another sprinkle of the spice mix. Cook for another 5 minutes.
  4. Add in the rice, beans and tomatoes. Sprinkle on more spice mix. Mix well and cook for another 5 minutes until warmed through.
  5. Top the skillet with the vegan cheddar cheese, then move to the broiler and cook for a couple minutes until the cheese is melted.
  6. Enjoy with chips, or scoop into tortillas to make a warm burrito or enchilada. Serve with lots of avocados and hot sauce. Enjoy!

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Mexican Skillet

Mexican Skillet

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Whole Wheat Blueberry Muffins

Hello!  I’ve been home alone for the last handful of days, my Valentine was in Boston working on the U.S. Grand Prix Big Air Freestyle Skiing and Snowboarding Competitions which were held in Fenway Park!!!!  So awesome.  They built a massive 140-foot high ramp right in the middle of the baseball field.  The peak of the ramp was 3 times the size of the green monster, and the athletes had to clear a 70-foot gap while throwing down their best tricks.  It was a historic event for sure.  Check it out:

Fenway Big Air

U.S. Snowboarder Julia Marino took home a win for the ladies. Photo Credit: Christopher Evans from Boston Herald

U.S. Snowboarder Julia Marino took home a win for the ladies. Photo: Chris Evans, Boston Herald

Photo Credit: Christopher Evans from Boston Herald

Photo: Chris Evans, Boston Herald

Anyways!  When I’m home alone for a weekend, I end up craving & cooking some random things… this time, it was blueberry muffins!  I had to have them, but of course I wanted to make them healthy and vegan.  I did some recipe testing and here’s the best I could come up with.  They are good, but heated up with some earth balance coconut butter on top, they are great!!!

Blueberry Muffins

You could use any type of non-flavored oil, and any type of non-dairy milk, I just happened to have hemp milk in the fridge.  Regular sea salt would be fine as well, I just had some Himalayan pink in my cabinet.  One other note – keep the blueberries frozen, don’t defrost before hand.  I feel like these muffins added some sunshine to my day… hope you enjoy!

Blueberry Muffins

Whole Wheat Blueberry Muffins

A healthy, vegan recipe for easy & delicious blueberry muffins.

Ingredients

  • 1 1/2 cups whole wheat pastry flour
  • 3/4 cup coconut sugar
  • 1/2 tsp pink sea salt, ground
  • 2 tsp baking powder
  • 1/3 cup canola oil
  • 1 flax egg
  • 1/2 cup hemp milk
  • 1 1/2 tsp vanilla extract
  • 1 cup frozen blueberries

Instructions

  1. Heat the oven to 400 degrees, and spray a 12-spot muffin tin with coconut oil spray.
  2. Make your flax egg and set aside to thicken (mix 1 TBS ground flax with 3 TBS warm water).
  3. Whisk the dry ingredients together in a large bowl. (flour, sugar, salt, baking powder)
  4. In a measuring cup, whisk the wet ingredients together. (oil, flax egg, milk, vanilla)
  5. Add the wet ingredients to the bowl of dry ingredients and mix together gently with a fork.
  6. Gently fold in the frozen blueberries.
  7. Use an ice cream scoop and add the dough to the muffin tins.
  8. Sprinkle the top of each with a little coconut sugar, then bake for 20 minutes until a toothpick comes out dry when inserted in the middle of the muffins.
  9. Transfer to a rack to cool. Enjoy with vegan coconut butter.

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Blueberry Muffins

YUM!

YUM!

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Oreo Truffles

Hello!  It’s been a busy week over here in the mountains.  Last weekend was the Freestyle International at Deer Valley and the U.S. Grand Prix at Park City Mountain.  The major highlights were watching U.S. women’s snowboarder Chloe Kim snag a perfect 100 score from the judges after absolutely stomping the first ever back-to-back 1080’s by a women.  She rocks!!!!!!!  Check it out:

The U.S. women also ended up sweeping the podium, go U.S. chicks!!  For men’s, U.S. Snowboarder Matt Ladley also snagged the gold!  Check out his winning run here:

Anyways!  Back to the real world, and Valentine’s Day is coming up this weekend!  It’s on a Sunday, that means you have no excuse to NOT make these ridiculously easy and delicious oreo truffles for your Valentine!

Oreo Truffles

You could buy the ingredients over the week, and then Saturday you can throw them together!  Your Valentine will be impressed…. especially since they’re vegan too, woohoo!!  Just a quick substitute of tofutti and non-dairy chocolate chips will do the trick.  Oreos are actually vegan already (the cream is oil based not dairy based).  I tested this recipe a couple weekends ago, and my Valentine approved.  We kept them in the fridge, I think they taste better that way (they get a little too soft if you leave them out).

This recipe could not be easier.  Just blend a package of oreos into crumbs, then mix in a package of vegan cream cheese (like Tofutti) until well combined.  I ended up ditching the fork and mixed with my hands… Next roll into little truffle sized balls and set aside while you melt your vegan chocolate.

Oreo Truffles

Ready for their chocolate bath…

Once the vegan chocolate chips are melted (in the microwave or in a stove top double boiler) just dip the truffles into the chocolate, then keep in the fridge to set.  So easy!

Oreo Truffles

Oreo Truffles

A delicious and easy vegan truffle recipe with only 3 ingredients!

Ingredients

  • 1 package oreos
  • 1 8 oz package of vegan cream cheese
  • 1 1/2 cups vegan chocolate chips

Instructions

  1. Add the oreos to a food processor and mix completely, it should look like small crumbs of oreos when finished.
  2. Pour the oreo crumbs into a mixing bowl, and add in the vegan cream cheese. Mix until well combined with a fork or with your hands.
  3. Roll the dough into small truffle sized balls with your hands. To help with sticking, you could spray some coconut oil on your hands.
  4. Now melt the vegan chocolate chips, either in the microwave (checking often & stirring) or over the stove in a double boiler (or create your own double boiler).
  5. When the chocolate has completely melted, dip the truffles in the chocolate to coat completely. Once all the truffles are dipped, place in the fridge to set. Enjoy!

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Happy Valentine's Day!

Happy Valentine’s Day!

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Seven Layer Nacho Dip

It’s Super Bowl time!  Sad that the Pats didn’t make the cut this year (yes, I’m a masshole originally from the east coast) but excited to watch the Super Bowl, see the commercials, watch the half time show, and especially…. eat delicious food!!  I wanted to share my vegan seven layer nacho dip.  I’ll be enjoying this, plus maybe some of these other treats from Super Bowl last year.  You could make this dip eight layers and add vegan cheddar cheese on top.  You could also use vegan sour cream instead of making your own.  Either way, make sure you have enough chips and beer to go with it!!  Enjoy.

Seven Layer Nacho Dip

Seven Layer Nacho Dip

Seven delicious layers of vegan nacho dip delight.

Ingredients

    Dip:
  • 1 can of vegan refried beans
  • 1/4 cup salsa
  • 1 tomato, diced
  • 3 green onions, finely chopped
  • 1 cup chopped spinach or lettuce
  • 1 avocado
  • Cumin
  • Sea salt
  • Chili powder
    Sour Cream:
  • 1 cup raw cashews soaked for 1-2 hours in water
  • 1/2 cup water (plus more if needed)
  • 2 tsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt

Instructions

  1. Spread the beans on the bottom of a baking dish. Sprinkle some cumin over the beans.
  2. Sprinkle on the salsa, then the diced tomatoes, onions, then lettuce.
  3. Chop the avocado and sprinkle over the lettuce. Add some sea salt on top of the avocado.
  4. Now prepare the sour cream. Drain & rinse the cashews, then place all ingredients in a high speed blender and blend until smooth, adding water if necessary.
  5. Spread over the dip and sprinkle chili powder on top. Enjoy!

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Seven Layer Nacho Dip

Seven Layer Nacho Dip

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Vegan Chocolate Chip Pancakes

I wanted to share another vegan pancake recipe, since this is the version I’ve been making more often (here is the other version).   I love this recipe – it’s super easy, I usually have all the ingredients already in my home, and it’s delicious!  I like to throw in some vegan vanilla protein powder as well when I can remember it.  To keep the texture on track, just add in the protein powder in the end, and then pour in a little more almond milk until you get the right pancake batter consistency (little thicker than cake batter).  I forgot about vanilla when I was creating the recipe, but a half teaspoon of vanilla extract would be great in these pancakes as well.  I like to top the pancakes with vegan butter and maple syrup.  Along with some fresh fruit & coffee, this is the perfect weekend breakfast to me!

Vegan Chocolate Chip Pancakes

Vegan Chocolate Chip Pancakes

Vegan Chocolate Chip Pancakes

Delicious version of a comfort-food-breakfast-classic!

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 TBS coconut sugar
  • 1 1/2 TBS baking powder
  • 1/8 tsp salt
  • 1 cup almond milk
  • 2 TBS vegetable oil
  • 1/4 cup vegan chocolate chips
  • Coconut oil spray
  • Toppers: vegan butter & maple syrup

Instructions

  1. Start by pre-heating a griddle, and spraying with coconut oil spray.
  2. In a large bowl over a sifter or fine strainer, add the flour, sugar, baking powder and salt. Sift together.
  3. In another bowl or large measuring cup, combine the almond milk and vegetable oil.
  4. Mix the wet ingredients into the dry ingredients.
  5. Pour the batter by 1/4 cup portions onto the griddle. Sprinkle with the chocolate chips and flip after 3-4 minutes.
  6. Serve with vegan butter and maple syrup. Enjoy!

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Vegan Chocolate Chip Pancakes

Vegan Chocolate Chip Pancakes

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