3 medium russet potatoes, cut into cubes (about 1/2″)
1 tablespoon olive oil
1/4 yellow onion, diced
Vegan breakfast sausage of your choice*
1/2 red bell pepper, chopped
1/2 teaspoon apple cider vinegar
1 teaspoon garlic powder
1 tablespoon nutritional yeast
kosher salt, to taste (about 1/4 teaspoon)
freshly ground black pepper, to taste
2 green onions, sliced
*I used 5 links of Field Roast’s Apple Maple Breakfast Sausage (not sponsored, just the truth!)
Boil potatoes until fork tender, and set aside.
Warm olive oil in a large skillet/pan over medium heat. Add the onion and cook for about 3 minutes until starting to soften, then add the boiled potato cubes. Crisp the potatoes up for 7-10 minutes, stirring frequently.
Add the sausage, bell pepper, vinegar, garlic powder, nutritional yeast,and a generous pinch each of salt and pepper. Cook another 5 minutes or so, stirring often, until peppers have softened and sausage is browned.
Taste and season with more salt and pepper if needed. Add to serving bowls and top with sliced green onions.
Serve with ketchup, hot sauce, or whatever your heart desires!
So, I’ve made countless chickpea salad recipes over the years. I always end up heavily modifying each one, so I decided to pull my favorite parts of my favorite recipes together to create one chickpea salad to rule them all.
This chickpea salad is packed with so much flavor, texture, and goodness. I hope ya like it!
For the above pinwheels: I spread some dijon mustard on a spinach wrap, then the chickpea salad, and topped with lettuce. Tightly roll the wrap into a log and use a bread knife to cut 1/2 inch pinwheels. Stick them on a plate and enjoy as a meal or serve them as appetizers.
1 (15 oz) can chickpeas, drained and rinsed
3 tablespoons tahini
1 tablespoon stone ground dijon mustard
1 tablespoon agave (alternatively, maple syrup or coconut sugar)
1 tablespoon capers, chopped
1/3 cup finely chopped dill pickle
1/4 cup finely diced celery
1/4 cup diced red onion (green onion would work here, also)
1 teaspoon onion powder
1 teaspoon dill (I used dry)
1 teaspoon paprika (I’ve also used Old Bay here)
1 tablespoon roasted sunflower seeds (optional)
the juice of half a large lemon
salt and pepper, to taste
In a large bowl, mash the chickpeas with a fork or hand-masher until there are just a few whole chickpeas left.
Mix all of the other ingredients in with the mashed chickpeas, taste, and adjust seasonings to your preference.
Add the chickpea salad to a sandwich with lettuce and tomato, roll into pinwheels, add to wraps, have it with crackers, or just eat it out of the bowl!
Penne alla Vodka was one of the first recipes I ever made in my first apartment, around 5 years ago. Mind you, I wasn’t vegan at the time so I didn’t know about the wonders of cashew cream. But now I do and here we are.
This dish is simple, creamy, hearty, and delicious – what more could you want?
So why vodka?
“Along with the penne pasta, this dish generally contains cream sauce mixed with marinara sauce or tomato paste, which are a combination unusual in Italian cooking because the acidity of the tomatoes tends to make the oil in the cream separate. The ethanol (vodka) serves as an emulsifier, allowing the water and lipids to remain mixed together.”
“Ethanol is also thought to solvate certain flavors from the tomato that would otherwise be inaccessible in water. This is seen in other vodka sauces, as well.”
1 (28 oz) can of crushed or petite diced tomatoes (sometimes I’ll do a 15 oz can of each for a more interesting texture)
Salt and pepper, to taste
Penne, cooked according to box instructions
Fresh parsley or basil for serving (optional)
Add the cashews to a blender along with the nutritional yeast and water, and blend until very smooth.
In a large skillet over medium heat, sauté onion in butter for about 5 minutes. Add the garlic and crushed red pepper and sauté another 2 minutes until the onions are soft and slightly browned, and the mixture is very fragrant.
Pour in the vodka and let cook for about 5 minutes, until the alcohol has cooked off.
Add the tomatoes, stir, and let the mixture simmer for 10-15 minutes until thickened – you may need to lower the heat some.
Stir in the cashew cream and cook for about 10 more minutes, until the sauce is thick and creamy.
Add salt and pepper to taste (I usually end up not needing any), and mix well.
Serve over penne cooked according to box instructions, top with parsley or basil, and enjoy!
*If using a high powered blender, you don’t need to pre-soak your cashews to soften them. If you’re short on time, you can immerse the cashews in boiling hot water for 15 minutes (don’t keep the water boiling, just make sure it’s very hot when you put the cashews in, and then let them sit)
Oh man… Have I mentioned my love for sun-dried tomatoes before? Yes? Well I’m gonna say it again – that intense, sweet-tart flavor is everything!
Some lovely sun-dried tomatoes along with sautéed onions and garlic, white wine, baby spinach, and a cashew cream sauce make this vegan pasta dish so creamy and flavorful!
The fusilli pasta really grabs as much of the sauce as possible – it’s awesome.
Cook up this dish and be amazed as your multiple cups of spinach are reduced to what seems like a tablespoon. We’ve all been there, am I right?
Caution: be sure to cook enough for all parties present because your house will be smelling heavenly. Thank you onion, garlic, and sun-dried tomatoes.
Anyways, let’s get to it:
Prep time: 10 minutes – Cook time: 15 minutes – Serves: About 4 people
1 cup raw cashews, soaked overnight or use this quick boil method*
1/4 cup nutritional yeast
1 tbsp lemon juice
1 cup vegetable broth or water (if using water, you may want to add a bit more salt)
1 tbsp of oil from the sun-dried tomatoes
1/2 of one medium yellow onion, finely diced
3 – 5 cloves of garlic, minced
1/4 tsp red pepper flakes
3/4 cup julienne-cut sun-dried tomatoes in oil, roughly chopped
1/3 cup white wine (I used a vegan pinot grigio)
3 – 4 cups of baby spinach, optional
salt and fresh ground pepper, to taste
pasta water to thicken if needed
16 oz fusilli pasta, cooked (you could also use bowties, penne, fettuccine, you name it)
vegan parmesan for topping (optional)
Begin boiling the water for the fusilli pasta and cook according to package directions.
Make the cashew cream by blending cashews, lemon juice, nutritional yeast, and vegetable broth until very smooth.
Heat oil over medium heat in a large pan and sauté the onion with a pinch of salt. Cook until tender and translucent, about 3-5 minutes.
Add in the garlic and red pepper flakes and cook for another minute.
Then, toss in the sun-dried tomatoes and cook for about 2 minutes.
Pour in the wine and simmer for a few more minutes until the wine has reduced by half. Add spinach, if using, and cook until wilted.
Stir in the cashew cream and a few cracks of fresh ground black pepper until combined. Cook to thicken. If it gets too thick, stir in small amounts of the pasta water until desired consistency is reached. Add in the pasta noodles and stir again to coat.
Top with vegan parmesan if you’d like, serve, and enjoy!
*Quick-boiling cashews: If you’re not someone who plans out far enough ahead to soak cashews overnight, you can add the cashews to a small sauce pan, cover with water, and bring to a boil. Once it starts boiling, remove from the heat immediately, cover with a lid, and let sit for 10 minutes to soften.