Vegetable Soup with Dumplings

Posted on January 5, 2016 by Meatless in the Mountains

Happy 2016!  Hope the new year brings you peace and joy.  We’re finally back in the mountains after some flight cancellations from our trip home east for the holidays.  It’s cold and snowy here so it seems like the perfect time to share my new recipe for veggie soup with homemade dumplings.  I experimented making this soup a few weeks ago and I think it came out pretty good.  It was a lazy Saturday and snow was falling, which made the perfect setting for a comforting bowl of soup for lunch.  I ended up throwing in a handful of fresh spinach to the soup pot at the end but didn’t catch it in the pictures.  You could also use a different herb in place of the thyme if you’d like.  Would be interested to see how gluten free flour would work for the dumplings in place of regular flour. My guess is it would be just fine!  If anyone gives it a try – please let me know.  Enjoy!

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Start by putting together your dumpling dough and then set aside as you work on the rest of the soup.

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You can adjust the veggies to fit your liking!  Some broccoli, butternut squash, parsnips, kale, potatoes, would all be great in the soup.

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Healthy & hearty veggie soup with homemade herb dumplings.

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Optional toppers: red pepper flakes and vegan parmesan cheese.

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Fettucine Alfredo with Broccoli, Mushrooms & Sausage

Posted on December 22, 2015 by Meatless in the Mountains

This is a perfect meal to whip up for the holidays.  It’s warm, comfort food that feels special, but is actually really easy to make.  The vegan Italian sausage is incredible… the taste & texture is exactly like real sausage – but no innocent piggies harmed in the making! Same thing with the alfredo sauce: it’s dairy free, creamy, and could not be easier.  I thought my vegan fettucine carbonara recipe was my favorite… but I think this one may have taken it’s place!  It’s delicious!  Well, we’re leaving the mountains tomorrow and heading home for the holidays in Connecticut. Can’t wait to see our families!  Hope you all have a very Merry Christmas!

Vegan Alfredo

A vegan version of veggie alfredo with sausage.

Vegan Alfredo

Bowie

Merry Christmas! Love, Bowie

Need more Holiday food ideas?  Try these:

Appetizers: White Bean Dip, Calzones, Mushroom Bites

Dessert: Italian Lemon Cookies, Truffles, Apple Crisp

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Indian Red Lentil Soup

Posted on December 15, 2015 by Meatless in the Mountains

It’s the holiday season, so naturally I’ve been eating like crap lately.  To refresh, I like to cook a big pot of healthy soup.  My go-to is either miso soup or lentil vegetable.  This lentil soup is one of my favorites because it’s super quick & easy to throw together without many ingredients.  The Indian spices give the soup a perfect warmth for enjoying during the winter.  It’s freezing in the mountains lately, and more snow is in the forecast for the week, so staying cozy with this soup is my plan!

An easy red lentil soup recipe seasoned with garam masala and freshly squeezed lemon juice.

Red Lentil Soup

Cold winter morning with Bowie.

Red Lentil Soup

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White Bean Dip

Posted on December 9, 2015 by Meatless in the Mountains

Need an easy appetizer to bring to your holiday parties this year?  Try this white bean dip… it’s easy, delicious, and is a great winter comfort food.  The pureed beans create a creamy texture, and the fresh rosemary adds that winter-evergreen feel.  I think it tastes best served with pita chips and a drizzle of olive oil on top.  Enjoy!

White Bean Dip

White Bean Dip

Place the beans, garlic, olive oil, lemon juice and rosemary in a food processor. Process until smooth, stopping to scrape down the sides if necessary.  If the mixture is too thick, add in some of the liquid from draining the beans.  Add the salt & pepper, mix for another couple seconds then give it a taste. Adjust the S&P as needed.

White Bean Dip White Bean Dip

Pour into a serving bowl and garnish with a sprig of fresh rosemary and a drizzle of olive oil.

White Bean Dip White Bean Dip

Quick & easy white bean dip served best with pita chips.

 

White Bean Dip White Bean Dip

Want more holiday party food ideas??  Check out these calzones, or these other appetizers. Don’t forget these classic Italian cookies, or this other Holiday Entertaining Menu.   Happy Holidays!

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Vegan Sausage, Cheese & Spinach Calzone

Posted on December 3, 2015 by Meatless in the Mountains

Greetings!  Hope everyone had a lovely Thanksgiving.  We spent some time in Aspen, Colorado for the Women’s World Cup at the Aspen Winternational.  We got to see Mikaela Shiffrin win two slalom competitions – she rocks!!!  Here’s a clip of our journey…

And here’s some more Mikaela domination….

Now back to the food.  It’s December, so the holiday hosting has begun.  My Italian family loves calzones… I grew up with amazingly delicious spinach, eggplant and pepperoni calzones.  Here is my take on a vegan version that seriously delivers with flavor.  Calzones are the perfect party food – they can be made ahead of time and frozen, you can slice them into finger food, and everyone loves them!

Heat about 1 tsp olive oil in a skillet on medium.  Slice some vegan Italian sausage links (2 links per 1 calzone) and saute in the skillet until browned and slightly crispy.

Calzones Calzones

While the sausage cooks, heat the oven to 400 degrees and spray a sheet pan with olive oil cooking spray.  Open the pizza dough and stretch out gently over the pan.  I used the Pillsbury whole grain version.

Calzones

Partially bake the crust for 5-7 minutes, then take out of the oven and create the calzone. Spread 1/4 cup tomato sauce on the crust, then sprinkle on some oregano, garlic powder and red pepper flakes.  Next add the sausage, vegan mozzarella cheese and fresh spinach. Roll up the calzone then bake for another 7-10 minutes until golden (check on often to make sure the top or bottom is not burning).  Let rest for a few minutes, then slice and enjoy, or freeze until later!

Calzones Calzones

Quick & easy recipe for a tasty vegan calzone.

Calzones

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Vegan Thanksgiving Ideas | 2015

Posted on November 24, 2015 by Meatless in the Mountains

Save the turkeys!  There are so many incredible vegan options for a satisfying Thanksgiving Dinner.  Here are some of my ideas.

Arugula Salad with Apples and Pistachios -I love this salad.  The combination of peppery arugula, sweet apples & salty pistachios is perfection to me!   recipe here

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Butternut Squash Soup -With a huge chunk of crusty bread, this could be a meal on it’s own.  recipe here

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Individual Lentil Shepherd’s Pot Pies -I love this idea of using my lentil shepherd’s pie recipe, but serving in individual (adorable) crock pots instead.   recipe here

Pot Pie Pot Pie

Apple Cranberry Crisp with Vanilla Coconut Ice Cream -You need something sweet of course, and nothing says Thanksgiving like apples and cranberries… recipe here

Apple Cranberry Crisp

Hope you enjoy your holiday.  There’s so much to be thankful for…. thank YOU!  xoxo

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Veggie Lasagna

Posted on November 20, 2015 by Meatless in the Mountains

Greetings!  Happy November to you all.  It’s full on winter here… cold, snowing, opening day on the mountains is this weekend, welcome winter!! Here’s a super easy recipe for veggie lasagna, to warm up those November nights.  If you’re looking for something more indulgent, you’ll have to try my other lasagna recipe for a creamy white sauce version with spring veggies – recipe here.  Otherwise, this is a classic red sauce based lasagna, and comes together really quickly.  You could take out all the veggies if you’d prefer it plain.  You could also add some nutritional yeast to the tofu ricotta for an extra cheesy-taste.  I didn’t have any left, or else I would have added some!

Veggie Lasagna

Heat oven to 375 degrees.
Press the moisture out of a block of extra firm tofu.

Veggie Lasagna

Cook the lasagna noodles according to package directions.
Heat 1 TBS olive oil in saute pan, and add the diced veggies and garlic. Add in 1/2 tsp of salt, pepper, Italian seasoning, the red pepper flakes and mix to combine. Saute for a few minutes until tender.

Veggie Lasagna Veggie Lasagna

Next add in the red sauce and heat on low until the noodles are ready.

Veggie Lasagna

Crumble the tofu into a bowl and add in 1/2 tsp salt, pepper, Italian seasoning, the garlic powder and a drizzle of olive oil. Mix well to combine.
Once all your layers are ready you can start to assemble the lasagna. Spray a baking dish with olive oil spray, then spread a layer of sauce down first, then noodles, then the tofu ricotta. Sprinkle on some vegan mozzarella on top of the ricotta, then start the layers over again. On the last layer, top with some vegan parmesan cheese.

Veggie Lasagna

Pour about 1/4 cup water around the edges of the lasagna, cover with foil, and bake for 40 minutes. Enjoy!

Veggie Lasagna

A quick, vegan version of classic lasagna with a tofu ricotta layer.

Veggie Lasagna

Welcome Winter!

Veggie Lasagna

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Fettuccine Carbonara

Posted on November 13, 2015 by Meatless in the Mountains

This is my favorite vegan recipe I’ve ever created.  I don’t know why I waited so long to share it.  I did share a veggie alfredo recipe last year, but this is a classic carbonara with the peas and “bacon.”  I make this all the time and am constantly surprised at how delicious it is and how creamy it is, but yet it’s non-dairy!  You could add some onion and garlic if you’d like, and sauté in the butter before adding the flour – but it tastes great either way!  It’s been cold & snowing here for the past week so comfort food is now officially in season.  This will be eaten weekly from now until May in my household… hope you enjoy as much as I do!

1 lb of fettuccine noodles/spaghetti

2 cups shiitake mushrooms (or 1 box)

1 tsp smoked paprika

1 TBS extra virgin olive oil

salt & pepper

2 TBS vegan butter

2 TBS flour

2 cups almond milk (unsweetened)

1/4 tsp nutmeg

1/4 cup frozen peas

pine nuts

truffle oil

Fettuccine Carbonara

Heat oven to 375 degrees.  Cook pasta according to package directions.  While pasta cooks, chop shiitakes in small pieces, spread on baking dish and drizzle with smoked paprika, salt, pepper and olive oil. Mix well and bake for 10-15 minutes, checking on often not to burn. They should be crispy and dark red in color.

Fettuccine Carbonara Fettuccine Carbonara Fettuccine Carbonara

In a large to medium saute pan, heat the vegan butter on medium, then whisk in the flour. Cook for 2-3 minutes, then whisk in the almond milk. Whisk constantly until there are no lumps. Season with salt, pepper and nutmeg and heat until the sauce thickens.  Once the sauce has thickened, stir in the frozen peas.

Fettuccine Carbonara Fettuccine Carbonara Fettuccine Carbonara

When the pasta is ready, strain then add directly to sauce. Top with the shiitake bacon and pine nuts, and mix gently to combine.  Drizzle with truffle oil before serving. Enjoy!

Fettuccine Carbonara Fettuccine Carbonara Fettuccine Carbonara

A satisfying vegan version of a classic comfort food!

Fettuccine Carbonara

Meatless in the Mountains

Bowie checking out the first November snowstorm of 2015…

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