Truffle Mashed Potatoes

Posted on March 6, 2016 by Meatless in the Mountains

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

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.
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.
Mix well with a potato masher, serve & enjoy!

www.meatlessinthemountains.com

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

Posted in Entrees | Tagged comfort food, cruelty free, dairy free, easy vegan recipes, mashed potatoes, meatless, meatless in the mountains, park city, park city dining, park city food, park city utah, potatoes, truffle, truffle mash potatoes, truffle oil, vegan, vegan cooking, Vegan Food, vegan recipes, vegetarian | Leave a comment

Protein Powered Mexican Skillet

Posted on February 24, 2016 by Meatless in the Mountains

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

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

Preheat the broiler.
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.
Add in the veggie "meat" crumbles and another sprinkle of the spice mix. Cook for another 5 minutes.
Add in the rice, beans and tomatoes. Sprinkle on more spice mix. Mix well and cook for another 5 minutes until warmed through.
Top the skillet with the vegan cheddar cheese, then move to the broiler and cook for a couple minutes until the cheese is melted.
Enjoy with chips, or scoop into tortillas to make a warm burrito or enchilada. Serve with lots of avocados and hot sauce. Enjoy!

www.meatlessinthemountains.com

Mexican Skillet

Posted in Entrees | Tagged Easy Mexican Dinner, Easy Vegan Dinner, High Protein, meatless, meatless in the mountains, mexican, mexican food, Mexican Skillet, One Pot Cooking, One Pot Dinner, One Pot Vegan Cooking, vegan, Vegan Food, Vegan Mexican Food, Vegan Mexican Skillet, vegan recipes, vegetarian | Leave a comment

Whole Wheat Blueberry Muffins

Posted on February 17, 2016 by Meatless in the Mountains

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

Heat the oven to 400 degrees, and spray a 12-spot muffin tin with coconut oil spray.
Make your flax egg and set aside to thicken (mix 1 TBS ground flax with 3 TBS warm water).
Whisk the dry ingredients together in a large bowl. (flour, sugar, salt, baking powder)
In a measuring cup, whisk the wet ingredients together. (oil, flax egg, milk, vanilla)
Add the wet ingredients to the bowl of dry ingredients and mix together gently with a fork.
Gently fold in the frozen blueberries.
Use an ice cream scoop and add the dough to the muffin tins.
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.
Transfer to a rack to cool. Enjoy with vegan coconut butter.

www.meatlessinthemountains.com

Blueberry Muffins

YUM!

Posted in Dessert, Entrees | Tagged blueberry, blueberry muffins, cruelty free, dairy free, easy muffin recipe, healthy blueberry muffins, healthy breakfast, meatless, meatless in the mountains, muffins, vegan, vegan blueberry muffins, vegan breakfast, vegan muffins, vegetarian, whole wheat blueberry muffins | 4 Comments

Oreo Truffles

Posted on February 10, 2016 by Meatless in the Mountains

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!

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.

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

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

Add the oreos to a food processor and mix completely, it should look like small crumbs of oreos when finished.
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.
Roll the dough into small truffle sized balls with your hands. To help with sticking, you could spray some coconut oil on your hands.
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).
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!

www.meatlessinthemountains.com

Happy Valentine’s Day!

Posted in Dessert | Tagged dessert, Happy Valentines Day, meatless, meatless in the mountains, oreo, oreo truffles, oreos, truffles, Valentines Day, Valentines Dessert, Valentines Food, Valentines Menu, Valentines Truffles, vegan, Vegan Desserts, vegan oreo truffles, vegan truffles, vegetarian | 2 Comments

Seven Layer Nacho Dip

Posted on February 3, 2016 by Meatless in the Mountains

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 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

Spread the beans on the bottom of a baking dish. Sprinkle some cumin over the beans.
Sprinkle on the salsa, then the diced tomatoes, onions, then lettuce.
Chop the avocado and sprinkle over the lettuce. Add some sea salt on top of the avocado.
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.
Spread over the dip and sprinkle chili powder on top. Enjoy!

www.meatlessinthemountains.com

Seven Layer Nacho Dip

Posted in Apps | Tagged appetizers, easy appetizers, meatless, meatless in the mountains, Nacho Dip, nachos, Seven Layer Nacho Dip, Super Bowl, super bowl appetizers, Super Bowl Food, Super Bowl Recipes, Superbowl, superbowl appetizers, Superbowl food, superbowl recipes, vegan, vegetarian | Leave a comment

Vegan Chocolate Chip Pancakes

Posted on January 27, 2016 by Meatless in the Mountains

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

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

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

www.meatlessinthemountains.com

Vegan Chocolate Chip Pancakes

Posted in Dessert, Entrees | Tagged breakfast, chocolate chip pancakes, comfort food, easy pancake recipe, easy recipes, good morning, healthy, healthy breakfast, meatless, meatless in the mountains, pancakes, park city, park city utah, vegan, vegan breakfast, vegan chocolate chip pancakes, vegan pancakes, vegetarian | Leave a comment

Tomato Soup with Coconut Milk

Posted on January 20, 2016 by Meatless in the Mountains

Greetings from powder town! We are getting some incredible snow on the mountains this season and it’s all smiles from over here. Nothing warms you up like a bowl of soup after a full day on the slopes. I recently tried this soup from a restaurant in town called 501 Main. I loved the flavor of the coconut milk with the tomato soup so I set on a mission to figure out a recipe and make it at home. I think it came out pretty good! Feel free to use the full-fat coconut milk in this recipe, because it’s a “good fat” so you don’t have to feel bad there. I chose the tomatoes with basil because that seemed like a great flavor to pair with coconut, but regular tomatoes would work too. Hope you enjoy!

Tomato Coconut Soup

Tomato Soup with Coconut Milk

Vegan tomato soup with creamy coconut milk.

Ingredients

2 tsp coconut oil
1/2 yellow onion, diced
1 clove garlic, minced
28 oz can crushed tomatoes with basil
2 cups vegetable stock
1 can coconut milk
Salt & pepper

Instructions

In a medium soup pot, saute the onions with a pinch of salt in the coconut oil for 5 minutes until softened. Add the garlic and cook for another minute.
Add the tomatoes and vegetable stock, then bring to a boil. Lower to simmer and simmer for 30 minutes.
Puree the soup with an immersion blender, or pour into a high speed blender.
Pour the pureed soup back into the pot and heat on low. Add in the coconut milk and season with salt & pepper. Enjoy!

www.meatlessinthemountains.com

Tomato Coconut Soup

Our snow smiles from Solitude Mountain in Big Cottonwood Canyon…

jk 1.17.16 029 jk 1.17.16 040

Tomato Coconut Soup

Posted in Apps, Entrees | Tagged Apres Ski, coconut milk, comfort food, cruelty free, dairy free, easy recipe, Easy Tomato Soup, healthy, meatless, meatless in the mountains, meatless monday, park city, park city utah, Soup, soup for the soul, tomato coconut soup, tomato soup, vegan, vegetarian | Leave a comment

Vegan Mac & Cheese

Posted on January 12, 2016 by Meatless in the Mountains

I’ve tried many different versions of vegan mac & cheese, and this one continues to be my favorite. Although I do like my simple alfredo recipes better (found here, and here, and here) this is the best vegan mac & cheese I can create (so far). I found a variation of this recipe years ago on VegNews and have only made a few adjustments to it. I definitely recommend using panko breadcrumbs for a topping, and mixing them with melted vegan butter. This really brings your mac & cheese from good to great! We like to eat ours casual with hot sauce, or fancy with truffle oil. Hope you enjoy!

Mac & Cheese

The line up….

Mac & Cheese

Could I pleaaaase try some Mommy?

Vegan Mac & Cheese

Ingredients

2 medium yellow or red potatoes
1 carrot
1 shallot
1/2 yellow onion
2 cups water
1 lb of pasta/noodles of choice (whole wheat, brown rice, quinoa)
1/2 cup raw cashews
1/2 tsp black pepper
1/2 tsp minced garlic
2 TBS fresh lemon juice
1 tsp salt
1/2 tsp dijon mustard
1/8 tsp cayenne pepper
1 cup panko breadcrumbs
2 TBS vegan butter
Optional toppings: fresh parsley, truffle oil, hot sauce

Instructions

Preheat oven to 350 degrees.
Chop the potatoes, carrot, shallot & onion and add to large saute pan with the 2 cups of water. Bring to a boil, then lower to simmer. Cover and simmer for about 20 minutes.
While the veggies simmer, cook the pasta according to box directions, but just a couple minutes less than normal to keep them al dente since they'll also cook in the oven.
Once the veggies are done, but the pasta is still cooking, you can make the cheese sauce in a high speed blender. Add to the blender the cashews, pepper, garlic, lemon juice, salt, mustard, cayenne, then carefully add to the blender all the cooked veggies including the cooking water. Blend until well combined.
Drain pasta and pour in a greased baking dish (just spray the baking dish first with EVOO spray). Pour the cheese sauce over the pasta and mix well to combine.
In a small bowl, melt the vegan butter in the microwave for a few seconds, then toss with the breadcrumbs until combined. Pour this over the mac & cheese.
Bake in the oven for 30 minutes until golden and bubbling. Optional toppers would be fresh parsley, hot sauce or truffle oil. Enjoy!

www.meatlessinthemountains.com

Mac & Cheese

Posted in Entrees | Tagged Apres Ski, comfort food, cruelty free, dairy free, healthy, Healthy Mac & Cheese, Mac & Cheese, Mac & Cheese Recipe, Macaroni and Cheese, meatless, meatless in the mountains, vegan, Vegan Mac & Cheese, vegan recipes, vegetarian | Leave a comment

Meatless in the Mountains

Truffle Mashed Potatoes

Protein Powered Mexican Skillet

Whole Wheat Blueberry Muffins

Oreo Truffles

Seven Layer Nacho Dip

Vegan Chocolate Chip Pancakes

Tomato Soup with Coconut Milk

Vegan Mac & Cheese

Sign up for MIM Updates!

MIM is on YouTube!

Meatless Recipe Categories

Recent Meatless Posts

Recent Meatless Comments

Archive of Meatless Recipes

RSS Feed