Tag Archives: dinner

OLD BAY CAULIFLOWER STEAK

It’s said that all Marylanders put Old Bay on pretty much anything and everything. Sprinkle a little on pasta, chips, soup, vegetables, and even beer to give a little “seafood” flavor. As a Maryland origin, I do crave crab and crab cakes here and there (yes I said it) but not for the crab flavor itself but for the seasoning it comes with so why not just sprinkle a little Old Bay on vegan dishes to give a little taste of home?

Old Bay seasoning is that is well known for being the most common seasoning for seafood. It contains 18 herbs and spices that will give any dish a little kick of zest and flavor. More information found here.

Cauliflower is a well known hearty vegetable to us vegans. I did a little different take on this veggie to use the wholeness to bring a more filling and fine dish for dinner. “Throw some Old Bay on it!”

Old Bay Cauliflower Steak

Old Bay Cauliflower Steak

Ingredients: 
(Makes about 3 Steaks)

1 head cauliflower
2 tbsp Extra Virgin Olive Oil
1 1/2 tbsp Old Bay seasoning
half lemon, juiced
1 1/2 tbsp parsley flakes

Steps:
Preheat oven to 400 degrees.

Remove leaves of the cauliflower and cut the stem, making sure not to cut the core. Slice 3/4 inch thick slices. Save the remaining cauliflower florets for another dish like buffalo cauliflower bites or cauliflower rice.

In a separate bowl combine olive oil, Old Bay, lemon juice, and parsley flakes. Spoon over prepared steaks to coat on each side.

Bake for 10 minutes on each side or until tender and has browned edges.

Enjoy with prepared quinoa, corn, or as a sandwich!

xoxo Sarah

 

BABY EGGPLANT AND MUSHROOM PIE

Baby Eggplant and Mushroom Pie

The perfect way to celebrate the first few days of Autumn is by making comfort meals including savory pies of some sort. This is a different and healthier take on a Shepard’s pie. Instead of using potatoes, the cauliflower mash not only gives this dish a satisfying healthier approach but doesn’t have you feeling the need to put your fork down halfway through this deliciousness of a meal!

I would like to describe this as Thanksgiving in your mouth!

Baby eggplant & Mushroom pie

Baby Eggplant & Mushroom Pie

Baby Eggplant & Mushroom Pie

 

Ingredients:

(Eggplant and Mushroom Filling)
3-4 baby eggplants, chopped (about 1 cup)
1 cup mushrooms, chopped
½ medium onion, chopped
¼ cup vegetable broth
2 tsp fresh rosemary, chopped
1 clove garlic, minced
salt & pepper, to taste

(Cauliflower Mash)
1 head cauliflower
1 clove garlic, minced
2 tsp apple cider vinegar, optional
2 tsp vegan butter  (Earth Balance)
1 tbsp almond milk, add more if thick
salt and pepper, to taste

Steps:

(Eggplant and Mushroom Filling)
Preheat oven to 400 degrees.
In a medium bowl, mix all ingredients and season to taste. Transfer vegetable mixture to two mini casserole dish and bake for 10-12 minutes. Set aside

(Cauliflower Mash)
De-stem and cut cauliflower into florets. Steam florets for about 15 minutes until tender soft.

In a food processor,  pulse florets and the remaining ingredients until mixture is creamy. Add more almond milk if mixture is too thick.

Add cauliflower mash on top of the vegetables and bake for an additional 25 minutes. Serve warm with a few fresh rosemary pieces on top.

Enjoy!
xoxo Sarah

 

 

 

Spinach stuffed Portobello Mushrooms w/garlic “au jus”

A post long over due! I am finally settled into my new apartment in West LA and slowly getting my Ahnest kitchen together to create some amazing vegan foodies for you.

I came across a sub shop while on my daily inspiration stroll and saw a sign for one of their specials of the day “The French Dip” with au jus. Au jus is just a fancier way of saying “with juice.” Usually the drippings of meat during the cooking process. I wanted to create something that took that idea to another level, and take that challenge using non-animal products.

Then this happened….

spinach stuffed portobello mushrooms

spinach stuffed portobello mushrooms

It’s hearty, satisfying, sophisticated, simple and most importantly so GOOD!
Drooling as we speak!

Ingredients:
4 Portobello Caps
1 bunch organic spinach, rinsed and drained
¼ cup shredded vegan cheese of choice
half onion, diced
2 cloves garlic, minced
½ cup almond milk
1 tbsp Tofutti cream cheese, optional
salt and pepper, to taste

Steps:
Preheat oven 400 degrees

Cut and discard stems of mushrooms. Spray each cap with cooking oil and place bottom side up and bake for about 2-3 minutes until natural juice forms in the center.

Meanwhile in a large saucepan, sauté garlic and onions until translucent. Add spinach ,salt and pepper. Sauté until spinach decreases in size. Add milk and cream cheese (optional) until mixture is slight creamy. Stir spinach filling and cook for additional 10-12 minutes.

Tip: I used scissors to cut the spinach right in the pot so they fit in the mushroom caps.

Heavily stuff the mushroom caps  with the spinach filling and top with cheese. Bake for an additional 10 minutes until cheese is melted.

 Garlic “au jus” sauce:

Strain the leftover “sauce” from the spinach mixture and discard any filling leftover. Use only the liquid as your au jus sauce.

When ready to serve, drizzle a little garlic au jus (filling liquid) on top (or on the side) and serve immediately.

spinach stuffed portobello mushrooms

Enjoy!

XOXO Sarah

Jalapeno Oat Crepes (v+gf)

Jalapeno Oat Crepes stuffed with seitan bacon, cheese + cilantro


Well now that Spring has sprung, everyone is spending hours at the gym reaching their dream bikini bod goals (myself included). The usual core, leg, cardio workouts seem to be the popular targets but every body part should get a little love don’t you think? Well making crepes will workout your little wrist that could. Yes, not the most common or talked about feature, but a new year for a new year right?

Just imagine the perfect pancake stuffed with all the yummy goodness and blanketed into a burrito perfection. Well that’s what exactly what a crepe is…well sort of. More of a thin liquid batter poured into a hot pan, swirling around to achieve the perfect flat surface to stuff your dream crepe. My version is really light and a not so thin batter due to the mixture of oats and buckwheat flour. The slight heat from the jalapeno peppers and salty setian bacon creates the perfect savory combo for any dish for any time of day!

Jalapeno Oat Crepes

Ingredients for crepes
1 cup oat flour
1/4 cup buckwheat flour
1/2 tsp baking soda
1/2 cup+3 tbsp non-dairy milk
1 tbsp Earth Balance butter, melted
1/2 cup water
salt to taste

Ingredients for filling:
4-5 pieces Upton’s Natural setian bacon, cooked
1 cup vegan shredded cheese
1 jalapeno
few sprigs fresh cilantro
tahini sauce, optional

Steps:
Wash, rinse and remove seeds of the jalapeno. Finely mince and set aside.

In a medium bowl, mix oat and buckwheat flour, salt and baking soda. In a separate large bowl whisk together milk, water and butter. Slowly add dry mixture to the wet mixture. The batter should be fairly thin. Add a few tablespoons of water if the batter is too thick. Add minced jalapenos in last and give a quick toss.

Spray a little cooking oil on a hot frying pan and carefully pour about 3 tbsp of batter in the center. Quickly swirl pan to cover most of the skillet bottom. The edge should have a slight curl during the cooking process. Cook until lightly brown and flip over once.

stuffed with seitan bacon, cheese + cilantro

stuffed with seitan bacon, cheese + cilantro

Assembling:
Keep crepes on the hot pan on very low heat as you fill with your toppings. First add in cheese to help the melting process. Then add cooked seitan bacon and top with a few fresh cilantro pieces. Using a frying spatula, carefully fold over one side of the crepe to the center and then fold the other half to close the crepe. Serve warm with tahini sauce (optional) drizzled on top.

Jalapeno Oat Crepes

Enjoy!

XOXO Sarah