Category Archives: Entree

TOFU CHILAQUILES (V+GF)

Tofu Chilaquiles

Who else loves brunch as much as I do?! Chilaquiles are hearty, filling, satisfying and the perfect crowd pleaser.  This recipe is healthier and quicker than most recipes since we will be using my all time favorite chip company Beanfields instead of fried tortilla chips (cheers for shortcuts!)  Beanfields is corn and gluten free, made from brown rice and beans so you get double the fiber and protein. They are continually creating different flavors which can now be found at Whole Foods. You can thank me later for introducing you to this amazing product!

Tofu Chilaquiles

Tofu Chilaquiles

Chilaquiles are usually served with an egg on top but this recipe is vegan friendly and most importantly full of deliciousness and packed with flavor. The crispy tofu crumble gives a nice texture and of course added protein. Yes, this dish is packed with PROTEIN.

Tofu Chilaquiles

Cashew Creme:
1 cup cashews, soaked overnight
1/2 cup water
2 tbsp lemon juice
1 tsp garlic powder
1 tsp salt

Ingredients:
1 8oz. bag White Bean Beanfields Chips
1/2 block firm tofu
1 tbsp nutritional yeast (nooch)
1 tsp garlic powder
1/2 tsp cumin
1/2 medium onion, diced
2 cloves garlic, minced
1-15 oz. tomato sauce
1/4 cup vegetable broth
1 tbsp smoked paprika
1 tsp chili powder
1 tsp liquid smoke (optional)
salt and pepper, to taste

Steps:
1.) Blend all the ingredients for cashew creme in high speed blender until creamy. Set aside. Prepare tofu by removing/draining excess water by covering with a paper towel and placing a heavy item on top.

2.) In a medium pan, heat 1 tbsp olive oil on medium high heat and crumble in tofu. Add in garlic powder, nooch, cumin, salt and pepper to taste. Stir and cook until tofu is slightly crispy for about 5-7 minutes. Set aside.

3.) In a separate large skillet, saute garlic and onions for about 2 minutes until soft. Add paprika, chili powder, liquid smoke, salt, pepper and stir. Add in tomato sauce and vegetable broth, cook for 5 minutes or until liquid is reduced. Reduce heat and add in Beanfields (or tortilla ) chips. Gently toss chips to generously coat with salsa and simmer for about 5 minutes until chips are softened.

4.) Transfer chilaquiles to serving plate, top with crispy tofu crumble, a few pieces of avocado slices, pico de gallo, drizzle with cashew creme, fresh cilantro and lime wedges. Best served immediately.

Tofu Chilaquiles

Enjoy!
xoxo Sarah

VEGAN THANKSGIVING 2015 MENU

VEGAN THANKSGIVING 2015 MENU

We are finally in full holiday mode and I’m so happy  and thankful to share this experience with my friends and chefs Yvonne from MyElecticKitchen and Jasmine from SweetSimpleVegan !  We’ve teamed up and made a full collaboration of healthy, satisfying and obviously delicious 2015 Vegan Thanksgiving menu. This is the best menu I’ve ever tasted thus far! Please make sure to tag us @ahnestveggie, @sweetsimplevegan @yvonne_deliciously_vegan and use #YSJThanksgiving so we can see all you’re amazing creations next week!!

Menu Round-Up:
Fall Quiona stuffed Acorn Squash (GF)
Butternut Squash Mac n Cheese w/ crispy sage (GF)
Arugula and Persimmon Salad (GF,)
Herbed Biscuits w/ Mushroom Gravy (GF)
Kabocha Squash w/ Rajas Gratin (GF)
Sourdough Stuffing (GF)
Coconut Mushroom Gravy (GF)
Holiday Sausage (GF)
The Best Vegan Creamed Corn (GF)
Vegan Green Bean Casserole w/ Cashew Cream (GF)
Pumpkin Pie w/ homemade coconut whip cream (GF)
Persimmon Galette w/ Toasted Coconut covered Crust (GF)
Apple Cider Doughnuts w/ date caramel glaze

Vegan Thanksgiving 2015 Menu

Vegan Thanksgiving 2015 Meu
Enjoy!
xoxo Sarah

BUTTERNUT SQUASH MAC n’ CHEESE w/ CRISPY SAGE (GF)

Butternut Squash Mac n' Cheese #YSJThanksgiving

Who says vegans can’t have Mac n’ Cheese on Thanksgiving? The butternut squash gives this dish the extra flavor, creaminess and the touch of Fall. Adding crispy sage on top gives this dish a little sophistication.

I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!

Ingredients:
2 cups cooked butternut squash, cubed
1- 16 oz. gluten free penne pasta
2 cups almond milk
1/4 cup full fat coconut milk
3 tbsp nutritional yeast
1 tbsp garlic powder
2 tbsp arrowroot flour
salt and pepper, to taste
1-2 tbsp fresh thyme, chopped  (can sub rosemary)
2 pieces gluten free bread, toasted

Crispy Sage:
4-5 Sage Leaves
Sunflower Oil
In a pan, heat oil on medium-high heat and fry sage for a few seconds until crisp.

Steps:
1.) Prepare and cook pasta until al dente. Set aside

2.) In a high speed blender or food processor, blend butternut squash, almond milk, nutritional yeast, salt and pepper, garlic powder and arrowroot flour until creamy. (add more almond milk if it’s too thick)

3.) In a medium saucepan, heat butternut squash mixture and simmer until mixture thickens. Add thyme and stir. Set aside.

4.) Transfer cooked pasta to baking dish, pour cooked butternut squash mixture and stir until well combined. Bake for 20 minutes.

5.) Meanwhile, prepare breadcrumbs: Finely grind breadcrumbs with salt, pepper and garlic powder.

6.) Sprinkle breadcrumbs on top and bake mac n’ cheese for additional 10-15 minutes until lightly brown on top. Top with crispy sage on top when ready to serve.

*This dish is best made right before eating or the dish will thicken very quickly. If so reheat with more almond milk.

Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag               @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!
xoxo Sarah

CAULIFLOWER CAKES WITH OLD BAY

Cauliflower Cakes

Here we go again, the most used and abused vegetable out there for vegans! Cauliflower is very versatile and to no surprise that I had to make little patty cakes out of them. This can easily transform into a crab-less patty by substituting cauliflower for artichoke hearts. (TBD for that recipe! ) Sprinkling a little of my hometown classic seasoning Old Bay inside the mix or on top at the very end not only gives this recipe more flavor but that “seafood” kick. If you’re feeling daring, squeeze these bad boys in between 2 hamburger buns, slather some vegan mayo, tomatoes, lettuce and you have an amazing cauliflower burger. YUM!

These baked, crispy, light, and delicious cakes are best served warm with a little lemon-garlic aioli recipe found here.

Cauliflower Cakes

Cauliflower Cakes

Ingredients:
2 ½- 3 cups cauliflower florets
½ cup Panko
1 flax egg (1 tbsp+3 tbsp water)
½ tsp garlic powder
¼ tsp paprika
salt and pepper, to taste
½ cup vegan mozzarella shreds
Old Bay seasoning, optional

Steps:
Preheat oven to 400 degrees.
Steam cauliflower for about 5 minutes until tender to mash. In a separate bowl, mash steamed cauliflower with a fork. Carefully squeeze cauliflower mash until most of the water is drained. Pat dry with a paper towel.

In a clean mixing bowl, combine panko crumbs, flax egg, paprika, garlic powder salt and pepper. Add in cauliflower mash and mix well. Add in mozzarella shreds and mix until well combined. Roll a few pieces into ball shapes and form into patties. If the mixture is too wet, add a little more Panko to each patty before baking.

Spray cooking oil onto baking sheet and bake patties for about 10 minutes per side or until crispy and browned.

Note: Sprinkle Old Bay seasoning on top and enjoy with lemon-garlic aioli recipe found here.

xoxo Sarah