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[whole + authentic + vegan]

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Vegan Egg & Sausage Bites

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At the beginning of 2020 I was invited to my beautiful neighbor Francine’s house for a New Years Brunch celebration. It was so lovely. It was also where I was first introduced to the Vegan Egg and Sausage Bite. In person(!) brunches, get togethers, and celebrations… oh how I miss you all now that we are quarantined.

Anyway, moving right along… Francine is a fellow vegan and a darn good cook, I might add. As I was helping her prep food for friends to start arriving, she pulled out a tray from the oven and insisted that I try one of her Vegan Egg and Sausage Bites. OMG… they were just delicious!!! Crafted with Just Egg, Sweet Earth Mexican Sausage, and topped with Tofuti Sour Cream for a perfectly balanced bite packed with protein and flavor. I shamelessly downed a few of them before anyone even arrived… sorry not sorry… they are that scrumptious!

These bad boys were devoured and enjoyed by carnivores and vegans alike. They are party platter perfect and even great for on the go. You already know I was making them in my own kitchen in no time. I am so excited to share this recipe with you! I crave these addictively delicious bites and hope you enjoy them as well.

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Vegan Egg and Sausage Bites

Ingredients

Vegan Egg and Sausage Bites

  • 1 12 fl. oz Just Egg plant based scramble
  • 2 links vegan sausage for this recipe, I prefer Field Roast Mexican Chipotle, any spicy vegan sausage will work, chopped
  • 1 red bell pepper diced
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon black salt aka tala namak
  • 1/2 teaspoon ground pepper
  • 1 tablespoon sunflower seed oil or your favorite neutral flavored cooking oil

Vegan Sour Cream

  • 1 cup raw cashews
  • 1 cup filtered water
  • 1 lemon peel and seeds removed
  • 1 teaspoon salt I prefer pink Himalayan

Instructions

Vegan Egg and Sausage Bites

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Chop the vegan sausage links into small pieces. I cut them in quarters length wise, then chop. 

    Also, dice the red bell pepper. 

  3. Heat a saute pan over medium heat and add a touch of oil. Once hot, add the chopped vegan sausage and diced bell pepper and cook until the sausage is golden brown and the pepper is soft. I prefer my vegan sausage to be ever so slightly overcooked. 

  4. Remove the vegan sausage and bell pepper from the heat and transfer to a large mixing bowl. 

  5. Now, pour the Just Egg into the mixing bowl along with the nutritional yeast, black salt, and ground pepper. Stir to combine. 

  6. Coat a silicone mini muffin tray with a hint of oil and fill each pocket with the Vegan Egg and Sausage mixture. 

  7. Place the silicone mini muffin tray on top of a baking sheet for stability, and bake off at 350 degrees Fahrenheit for 20-30 minutes or until golden in color. 

Vegan Sour Cream

  1. To prep the lemon: I cut it in quarters, remove any seeds, and peel away the skins. 

  2. Next, add the entire inside of the lemon into a high speed blender with the cashews, water, and salt. Blend on high until smooth. 

  3. Can be enjoyed immediately, however it is best served cool. I recommend making this in advance and storing it in the refrigerator. It also thickens up a bit as it cools. I have this Vegan Sour Cream on hand at all times and top just about everything with it. So delish!

Vegano Paella

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I have fallen in love with Spain… Barcelona to be more exact… and paella! A few months ago I traveled to Spain from LAX for a quick and unforgettable trip to see BonnieXClyde perform. A speedy 72 hour visit that was full of adventures on mopeds, fun nightclubs, and epic sightseeing. And to my pleasant surprise, it was also easy to find great vegan food options!

My first real meal in Spain was vegano paella. Fun fact: vegano is my favorite word. Another fun and not so surprising fact: Spain is one of the worlds biggest producers of saffron. Saffron is a powerful spice, high in antioxidants, and when consumed has been linked to health benefits such as improved mood, libido… and is an essential ingredient in paella. Not to be overlooked, saffron is a labor intensive crop making it one of the worlds most costly spices… surely to be savored and enjoyed.

Paella is made with arborio rice, an Italian short grain rice that beautifully absorbs flavor, making for a dish that is rich, creamy, hearty, and addictively delicious. You could say paella is cozy and sexy at the same time.

To be served in the same large shallow pan that it’s cooked in… and possibly even better with a glass of wine to pair. Delicioso!

Please find the recipe below and a video of the steps in the highlights section of my Instagram @katielopynski . I hope you enjoy! Even better, let me know how you love it and make sure to tag me in your re-creations.

xoxo,

katie

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Vegano Paella

Ingredients

  • 1 package of 4 vegan hot italian sausage i love the beyond meat version
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 4-6 cloves garlic
  • 1 cup carrots diced (or baby carrots thinly sliced)
  • 16oz can diced tomatoes no salt added
  • 1 teaspoon ground turmeric
  • 1 pinch saffron threads
  • salt
  • pepper
  • 1 cup arborio rice
  • 3-5 cup vegetable broth
  • .5 cup white wine i love a good oak forward chardonnay
  • 1 small bay leaf optional
  • 1 handful fresh parsley minced
  • .5-1 cup frozen green beans
  • .5-1 cup frozen peas
  • 1 16z can artichoke hearts drained and quartered
  • 1 lemon optional, wedged for garnish

Instructions

  1. Heat paella pan over medium heat.

  2. Cook sausage, set aside. 

  3. In that same pan with the juices from the sausage, still over medium heat, carefully add 2 tablespoons of water to the hot pan. Next, add the onion and pepper and cook for 2-3 minutes. 

  4. Next add the carrots, combine, and cook down for 2-3 minutes. 

  5. Next, add the tomatoes, spices, and garlic. Combine and cook down for 2-3 minutes. Season with Salt and pepper. 

  6. Next add the rice. Combine and cook for one minute.  

  7. Next add 3 cups of the broth, the herbs, peas, and green beans. Also now is a good time to add the bay leaf* if you so choose. Bring to a low boil and cook for 10 minutes. *Carefully remove the bay leaf after 2 minutes. (This is to avoid leaving it in for too long as the flavor from the can be overbearing.)

  8. Add the artichoke and let cook for another 10 minutes, resisting the urge to stir, rather giving the pan a little shake if needed to prevent the bottom bits from burning. The end goal is to have a beautifully browned crispy layer on the bottom. 

  9. Turn off the heat, cover the pan, and let steam for 10 minutes. 

  10. To be served in the same shallow pan it was cooked in, garnished with some lemon wedges, and maybe some additional fresh chopped parsley. Enjoy!

Simple Healing Broth

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Congested? Cough? Broken heart? I have the cure! Okay, maybe not… but I promise this simple healing broth will help soothe your soul. It doesn’t take much effort to roughly chop the veg.. throw ’em in the pot with water.. & let your cauldron magic simmer for at least an hour. A few recommended rituals you can practice while your concoction stews include breath work, manifestation, smudging, or reiki healing… google that shit… ahh so much fun, my pretty! If you really mean business, create a mindful intention around this practice (e.g. i allow healing to happen here) & I even invite you to bless your broth by saying a little prayer of gratitude before enjoying (e.g. i am grateful for this healing broth. thank you, Universe, i love you).

So much self care packed in every cup of this beautiful beverage. This broth is full of antioxidants, essential vitamins like vitamin c, minerals, & anti-inflammatory, anti-viral, anti-bacterial, anti-microbial, &&& anti-fungal properties. BLESS UP.

This broth is:

SOOTHING

WARMING

SLIGHTLY SPICY

SLIGHTLY SWEET

EARTHY

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Simple Healing Broth

Ingredients

  • 1-2 yellow onions organic, fresh
  • 10-15 carrots organic, fresh
  • 1-2 heads celery organic, fresh
  • 1 large knob ginger organic, fresh
  • 1 head garlic organic, fresh
  • 2-4 bay leaves organic, dried
  • 1 tablespoon avocado oil
  • 8-10 cups filtered water

Instructions

  1. Clean your produce! 

  2. Roughly chop your produce. 

  3. Heat oil in a large stock pan over medium high heat. 

  4. Next add the onion and let sear for a minute. 

  5. Next add the rest of the ingredients to the pot, bring to a boil, then cover, lower to a simmer and let simmer for at least an hour (preferably 3 hours). 

  6. Strain the broth & ENJOY! 

Lemon Gelato

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Oh Capri, how I love you and your infinite amounts of lemon gelato. I love your windy roads, the steep stone paths down to the sea, a place where the sun sparkles so bright off of the vast royal blue.

My mother, sister, and I traveled to Italy to for my sister’s 25th birthday.. and on that special day, September 8th, we were led by boat around the legendary Italian island of Capri. A unique place confirmed worthy of celebrating our mother daughter bond, and my sister’s birthday, of course.

We adventured in and out of the grottos, our imaginations running wild as our especially kind skipper, who quickly felt like family, told stories of epic historical nature. On land, I never went long without enjoying a lemon gelato… my favorite, simple, classic Italian dessert. …or snack …or breakfast.

I love lemon gelato. It’s refreshing, smooth, creamy, perfectly sweet, tangy… and it is so EASY to make! Making homemade ice cream is so satisfyingly simple, really. I made this using my Cuisart Ice Cream Maker. So major. Highly recommend. Would also make a great gift. Not sponsored, just saying. I’m also one of those people who always has to have a pint of ice cream in her freezer.

The picture above is an example of how I saw lemon gelato served many times in Italy… served in lemon cups! Cut the end off of a lemon and spoon out the inside flesh. I like to cut a tiny sliver off of the bottom as well to help it stand. These cute little lemon cups can be stored in the freezer and used when needed for on-hand, adorable lemon gelato serving.

Learning how QUICK ice cream pulls together [less than 30 minutes, guys (!!!)] has really been a game changer for me. I now make this delightful treat probably more often then I should, and s a v o r , allowing each bite to take me back to blissful moments spent along the coast of Capri.

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Homemade Lemon Gelato

Ingredients

  • 1 cup cashew milk
  • 2 cups coconut cream
  • 1 cup cane sugar organic and vegan
  • 3/4 cup lemon juice
  • lemon zest from 2-3 lemons
  • 1 tablespoon arrowroot powder
  • pinch salt pink himalayan

Instructions

  1. Add all ingredients except lemon juice to a saucepan and heat over medium-low until the sugar is fully dissolved. 

  2. Let cool. 

  3. Add lemon juice. Whisk to combine. 

  4. Add the mixture to the ice cream maker*, press on, and let the machine do it's thing. My model makes the ice cream in less than 30 minutes! 

    *If you don't have an ice cream maker, you could do one of two things:

    1. Pour the mixture into ice molds and place in the freezer. Once frozen, place in the blender and blend until creamy. 

    2. Pour mixture into an air tight container. Place in the freezer and every 20 minutes mix or scrape until completely frozen. 

Seared Shroom Scallops over Creamy Capellini

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Marinated scallops made of [magical, king oyster] mushrooms, seared in butter and served over a fine capellini pasta. Tossed in a roasted garlic, cauliflower, and white wine cream sauce and topped with crispy bacon bits, crushed red pepper, a squeeze of lemon and chopped fresh basil.

I ate a lot of seafood growing up, back and forth between South Florida and Northern Virginia, up and down the East Coast. I ate [and loved] it all – until, of course, I learned the cruelty associated with fisheries [to say the least]. And I’m sure I’ve mentioned before, my Mom is an amazing cook. That being said, I grew up eating delicious meals of seafood, one of my favorites being the delicate seared scallops.

I was able to find king oyster mushrooms at one of my local markets. Although not always the easiest mushroom to get your hands on, they are worth finding. They are called “king” for good reason and truly make for an amazing vegan scallop substitute when prepared correctly. Loaded with nutrients to include protein [although not a complete source], vitamins, minerals, and fiber.

This dish was recently inspired by my time spent traveling around the Amalfi Coast [a place known for it’s seafood] with my mama and sister just last month. We stayed in Montepertuso, a little town just up the cliff from the iconic Positano beach. We had the best girls trip of our lives. I would highly recommend a visit.

And, if I do say so myself, these seared shroom scallops are even better than the seafood version of my “un-woke” past. Vegan, whole, and fresh. It is simple and quick to whip up, and feels so incredibly gourmet. A perfect date night meal! ENJOY!

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Seared Shroom Scallops over Creamy Capellini

Ingredients

Shroom Scallops

  • 5-7 king oyster mushrooms or how ever many you can get your hands on
  • 2 tablespoons caper brine
  • 1 tablespoon tamari
  • 1 tablespoon miso paste
  • 1 teaspoon kelp granules

Cream Sauce

  • 1 cup cauliflower florets, roasted
  • 1/4 cup cashews raw
  • 1 cup filtered water or vegetable broth
  • 1/4 cup white wine
  • 1/2 teaspoon truffle oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon vegan butter I love and strongly prefer Miyokos
  • 1 tablespoon garlic roasted

Pasta

  • capellini pasta half a container, about 4 servings, cooked al dente

Instructions

Shroom Scallops

  1. Slice the mushroom stems into inch thick pieces. 

  2. Combine the rest of the scallop ingredients and marinate the shroom pieces for 1-3 hours. 

  3. Spray a little avocado oil in a pan over medium-high heat. Sear each shroom scallop on each side for about 4 minutes on each side or until golden brown. 

Cream Sauce

  1. Pre heat the oven to 375 degrees Fahrenheit. 

  2. Roast the cauliflower florets and head of garlic for 45 minutes or until tender. 

  3. Blend together the roasted cauliflower, garlic, cashews, water/vegetable broth, salt and pepper.  

  4. In a sauce pan over medium heat melt butter and add the white wine. Let cook down for a few minutes.

  5. Add the blended cauliflower sauce and let simmer for a few minutes. Add the truffle oil last. 

Pasta

  1. Cook pasta al dente. Top with cream sauce, a few shroom scallops, and perhaps some crushed red pepper, chopped fresh basil, maybe a squeeze of fresh lemon juice and/or vegan bacon bits (delicious!)! Enjoy!

Vegan Burger Salad

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BUH-BYE BUN… HELLO BURGER SALAD!

I am burger obsessed so inevitably this is my  f a v o r i t e  summer salad. Just your classic American girl I suppose. Anyway… this dish is super hearty (for a salad), nutritious, and exploding with flavor.

Here, I use the Grillable Veggie Burger recipe from Minimalist Baker. SO YUM! They are made from whole, plant based ingredients and forming the patties is ridiculously fun. Trust. In fact, I just served these up last week for Independence Day and both vegans and meat eaters alike raved over how delicious they are. I have also topped this salad with a Beyond Meat burger. Also, SO YUM!  To top, I like to use Grillos Hot Pickle Spears and Sir Kensington’s Condiments. MMM MMM MMM, good!

Truly, any chance I get to FIRE UP THE GRILL I take. I like to whip up a batch of burger patties Sunday afternoon or stock up on frozen veggie burgers at the store to enjoy for lunch or dinner throughout the week.

The dressing is basically just thinned out chipotle mayo… making it not only creamy and delicious, but also SUPER SIMPLE. And, really, how could you ever go wrong with a salad plus a side of fries?

Make sure to tag your recreations with #cuisinebykatie so I can see! Enjoy! XOXO k

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Vegan Burger Salad

Servings 2 salads

Ingredients

  • 2 vegan burger patties your favorite
  • 2 heads romaine lettuce chopped
  • 1 green pepper diced
  • 1 yellow onion diced
  • 1-2 tablespoons vegan chipotle mayo
  • 1-2 teaspoons filtered water or almond milk
  • 1-2 russet potatoe(s) cut into sticks
  • 2 pickle spear your favorite
  • grape tomatoes quartered
  • ketchup
  • yellow mustard

Instructions

  1. If making the Minimalist Baker Grillable Veggie Burgers, start by prepping the patties. Otherwise, move along. 

Oil Free Baked French Fries

  1. Preheat oven to 425 degrees Fahrenheit. Place the potato sticks onto a parchment or silicone lined baking sheet - salt and make sure none of the potatoes sticks are touching each other. Bake for 20 minutes, flip, and then bake for another 10 minutes.

Prep the Dressing

  1. Spoon a dollop of the chipotle mayo into a large bowl. Add a splash of water and whisk until the consistency of your favorite salad dressing. 

Prep the Salad

  1. In a small sauce pan, sauté the green pepper and onion in a little oil over medium heat until fragrant and translucent. 

  2. Toss the chopped romaine lettuce, tomatoes, sautéed green pepper, and onion with the dressing. 

Grill the Burger(s)

  1. Place the burger patties onto a hot grill or sauté pan over medium-high heat, cooking for 3-4 minutes on each side.

  2. Place the cooked burger patty on top of the salad, top with your favorite condiments (I like ketchup and yellow mustard), and serve with a side of french fries and a pickle spear. Enjoy! 

Vegan Crab Cake Sliders

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Who doesn’t love a good slider? I mean, really though, I love anything this mini and cute! Brace yourself… these just might be the best darn sliders you taste all summer… SO PERF!

I include a special superfood ingredient that helps transform the chickpeas and hearts of palm into something that seems to have come from under the sea… organic sea kelp! For this recipe, the organic sea kelp GRANULES work best… rich in vitamins, minerals, antioxidants, and iodine.

A few other nutritional powerhouses…

CHICKPEAS – packed with protein and iron

HEARTS OF PALM – good source of potassium

CELERY – great source of vitamins and fiber

FLAT LEAF PARSLEY – high level of antioxidants

 

 

For the CRABBY PATTIES you will simply need 1 BOWL & 9 INGREDIENTS… that’s it! Pan fried and served inside a soft slider roll (here I used Ozery Bakery Mini Brioche Buns found at Earth Fare) alongside fresh, delicate butter lettuce and homemade tartar sauce. Is your MOUTH WATERING yet?!

 

 

Inspired by my time spent on the Eastern Shore between Ocean City, Maryland and Bethany Beach, Delaware. This recipe is a whole food, plant based spin on a family favorite and an authentic beach classic.

 

 

I hope you love this recipe as much as I do, although I’m sure you will. Make sure to tag all of your recreations with #cuisinebykatie so I can see! ENJOY!

 

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Vegan Crab Cake Sliders

Ingredients

Crabby Patties

  • 1 15oz can chickpeas SAVE THE LIQUID
  • 1 15oz can hearts of palm liquid drained
  • 3 tablespoons aquafaba the water from the can of chickpeas
  • 1/2 cup panko breadcrumbs
  • 1/4 cup celery finely diced
  • 2-3 teaspoons old bay seasoning
  • 1 tablespoon flat leaf parsley finely chopped
  • 1 tablespoon flax meal
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon organic kelp granules
  • salt + pepper to taste
  • refined coconut oil for pan frying

Quick Tartar Sauce

  • 1/2 cup vegan mayo I prefer the Sir Kensington Fabanaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon lemon juice
  • 2 teaspoons shallot minced
  • 1 teaspoon dijon mustard
  • salt + pepper to taste

To Assemble

  • butter lettuce
  • mini slider rolls I prefer the Ozery Bakery mini brioche buns

Instructions

Crabby Patties

  1. Open the can of chickpeas, separating the chickpeas from the liquid RESERVING 3 tablespoons of the liquid. Place the chickpeas into a large mixing bowl and mash, leaving some chickpeas whole. 

  2. Next, open the can of hearts of palm and strain out liquid. Chop hearts of palm and add to the large mixing bowl with the mashed chickpeas. 

  3. Add the old bay, mustard, celery, lemon juice, parsley, breadcrumbs, kelp granules, flax meal, aquafaba/chickpea water, salt and pepper and combine with the hearts of palm and chickpeas. 

  4. Using a 1/4 cup measure, make little slider patties. Should yield about 6-7 sliders. 

  5. Add coconut oil to a frying pan over medium-high heat. Cook the patties for about 4 minutes per side, or until golden brown in color. Transfer onto a brown paper bag to remove any excess oil and ready to serve. 

Quick Tartar Sauce

  1. In a medium mixing bowl, combine all tartar sauce ingredients. So simple!

Assembly

  1. Cut the slider rolls in half. Smear some tartar sauce on both sides of the slider bun. Place a few pieces of lettuce on the top, the crabby patty on the bottom, combine and ENJOY! 

Cherry Almond Coconut Papaya Boats

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T O O T  TOOT! Yea… that’s me tootin’ my own horn. What can I say?…these PAPAYA BOATS are  everything! So perfect for the sweet summertime. Luxurious ripe papaya filled with creamy coconut yogurt, topped with crunchy slivers of almonds, crisp cherries, and a sprinkle of chia seeds. Major breakfast or afternoon delight. So simple, refreshing, nutritious, and flavorful.

I usually purchase Forager Project Cashewgurt at around $1.99 for a single serve, however for these papaya boats I prefer a thicker yogurt that can really hold the heavy cherries and slivered almonds. For this I prefer either Anita’s Coconut Yogurt or Kite Hill Greek Style Almond Yogurt (or you could of course make your own cashew or coconut yogurt). IMO, Anita’s is the way to go. A bit of a splurge at around $3.60 a serving, but SO WORTH IT. Absolutely perfect dished up here as it’s consistency is that of a thick greek-yogurt with no added sugar, additives, or preservatives. Also, I prefer purchasing the yogurt PLAIN so I can add my own sweetener and flavors. Vanilla is the second best option for doing this.

I am usually able to whip this up in less than 10 minutes and really feels like such a treat! All you have to do is slice the papaya in half. Using a spoon, remove the papaya seeds. [Maybe eat a spoonful of the papaya seeds to experience their digestive benefits. Warning, they taste like spicy black pepper – kinda cool tho!] Swirl a little almond extract and maple syrup into the yogurt, dollop the creamy goodness into the papaya boat, and top with fresh cherries, slivered almonds, and chia seeds. ENJOY!

A few health benefits:

PAPAYA – Great for the skin & digestion.

COCONUT YOGURT – Rich in probiotics & potassium.

CHERRIES – Great source of fiber & vitamins.

ALMONDS – High quality protein & antioxidants.

CHIA SEEDS – Good source of omega-3’s & iron.

 

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Cherry Almond Coconut Papaya Boats

Ingredients

  • 1 papaya ripe
  • 1 cup vegan yogurt I prefer either a coconut yogurt or greek style almond yogurt
  • 1 tablespoon maple syrup
  • 1/2 teaspoon almond extract
  • 1-2 handfuls cherries fresh, if kept whole be careful of the pits
  • 1-2 handfuls raw almonds slivered
  • 1-2 handfuls chia seeds

Instructions

Coconut Almond Yogurt

  1. Combine the yogurt with the almond extract and maple syrup. 

Assembly

  1. Dollop the sweetened, flavored yogurt into the papaya. Top with cherries, slivered almonds, and chia seeds. 

Banza PENNE + Plants PRIMAVERA

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Banza Penne cooked al dente, tossed with a luscious garlic, lemon, + white wine cream sauce along with trimmed green beans and heirloom cherry tomatoes.

Voila! My entry for the BANZA+PLANTS recipe contest. Here ya have it!

For those that don’t know, Banza is a pasta made with chickpeas and pea protein. Still so scrumptious, however the protein and fiber are turned all the way up, and the carbs are turned down. A DELICIOUS alternative to traditional  p a s t a !

This dish was a good reminder for me of the importance and value of fresh, ripe produce. I have to say…these heirloom cherry tomatoes were quite possibly the sweetest, most flavorful tomatoes I’ve ever had.

Anyway, this dish is just  p e r f e c t  for the days of Spring and Summer ahead. The sauce is light, creamy, and absolutely flavorful. I adore the addition of the green beans and tomatoes, but you could swap out for your favorite seasonal veg. ENJOY!

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Banza PENNE + Plants PRIMAVERA!

Ingredients

  • 1 box Banza Penne
  • 1 cup cashew cream (blend 1 cup raw cashews + 1/2 cup water)
  • 1-2 cloves garlic minced
  • 1/4 cup dry white wine I usually use a Pinot Grigio
  • the juice of half a lemon or about 1 tablespoon
  • 1 tablespoon nutritional yeast
  • 1 tablespoon coconut oil or vegan butter
  • S + P to taste
  • 1/2 pound fresh green beans blanched and shocked in ice water to keep bright green color
  • 1 cup heirloom cherry tomatoes
  • 1 handful fresh basil chiffonade

Instructions

  1. Fill a large pot 3/4 of the way with water, cover, and bring to a boil. Add the green beans to the boiling water. Cook the green beans for 5-7 minutes. Next, using a small handheld strainer or tongs, remove the green beans from the hot water and add them to a bowl filled with ice water. Trim and cut the green beans to noodle length. 

  2. Add the Banza pasta to the boiling water and cook for 8-9 minutes or until desired consistency. Once cooked, strain the pasta, run under cold water, and set aside. 

For the sauce:

  1. Add the butter or oil to a hot sauce pan over medium/med-low heat. Next, add the minced garlic to the pan and sauté for a minute or two. Next add the white wine and lemon juice. Cook down for 5 minutes. Add the cashew cream and nutritional yeast, and salt and pepper to taste.

  2. Finally combine the pasta, green beans, cherry tomatoes, and cream sauce in a serving bowl and finish with a chiffonade of fresh basil. ENJOY!

Stuffed Poblano Peppers

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It’s May, which means it’s Celiac Awareness Month! Those who suffer from Celiac Disease experience a serious immune reaction to eating gluten, a protein found in wheat, barley, and rye. Although I don’t suffer from Celiac myself, I have a number of relatives and friends who do. About 1% of the American population has been diagnosed with Celiac. Crazy enough, it has been estimated that 83% of Americans with Celiac are either undiagnosed or have been misdiagnosed with other conditions. Say whaaat?!

In other news, it’s also May 5th, which means it’s Cinco de Mayo! For me, Cinco de Mayo sparks margarita season – so yea, I’m a major fan. It is also a reason to eat allll the Mexican food…not like I would ever need a reason! Talk about a holiday that takes the guac for fun and yum. Cinco de Mayo also means that the weather is starting to really warm up here in Northern Virginia, all of the flowers and trees are blooming, and the days are starting to feel long. I love it!

In honor of Celiac Awareness Month AND Cinco de Mayo, I made these scrumptious STUFFED POBLANO PEPPERS! Full of plant protein and gluten free! Poblanos are mild and thick or “meaty” peppers with rich and earthy flavors. This dish is a major crowd pleaser, easy to whip up, and absolutely delicious! Don’t take my word for it though, I’m pretty sure I like anything I can devour with lime crema and salsa. Try this recipe for yourself and let me know how you like it!

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Stuffed Poblano Peppers

Ingredients

  • 3-4 poblano peppers
  • 1 can refried pinto beans
  • 1/2 cup corn frozen
  • 2-4 limes about 1/2 cup lime juice
  • 1 cup raw cashews
  • 1/2 cup filtered water
  • 1 cup long grain brown rice
  • 1 large handful cilantro fresh
  • 2 cup low sodium vegetable broth or water
  • 8 oz red enchilada sauce
  • salsa
  • salt and pepper to taste

Instructions

Cilantro Rice

  1. Bring vegetable broth or water, rice, and a pinch of salt to a boil.

  2. Next, bring down to a simmer and cover. Cook for 40 minutes, then turn off the heat and keep the lid on to allow the rice to steam a bit further for 5 minutes. 

  3. Finely chop the cilantro and combine with the rice. Finish with a squeeze of fresh lime juice.  

Stuffed Peppers

  1. Start by preheating the oven to 375 degrees Fahrenheit. 

  2. Combine the corn with the refried beans. Add salt and pepper to taste. 
  3. Cut the peppers in half and stuff with the refried bean mix. 
  4. Pour the enchilada sauce in the bottom of a casserole dish and lay the stuffed peppers overtop. Bake for 35 minutes.

Lime Crema

  1. Using a high speed blender, blend the raw cashews, filtered water, and lime juice This works best if the cashews have been soaking in water prior. Blend until silky smooth and creamy. 

To Serve

  1. Transfer the rice to a serving plate, spoon on some enchilada sauce, and lay the stuffed peppers overtop. Top with a drizzle of lime crema, a garnish of cilantro, and finish with a side of salsa.