Quick Broccoli Alfredo

Quick Broccoli Alfredo

(Serves 2-4)

Unbelievably fast!  For a variation, you can use asparagus instead of broccoli, or you can add some mushrooms sauteed in a little soy butter!

Ingredients:

1/4 pound dry fettuccini

1/2 teaspoon sea salt

2 cups broccoli florets

2 cups Vegan Cow brand Alfredo Sauce

1/4 cup vegan parmesan, optional

Pinch of ground nutmeg, optional

Pinch of cayenne pepper, optional

Freshly ground black pepper

Directions:

  1. Bring salt and water to a rolling boil. Add the fettuccine and cook to al dente (refer to package). During the last 2-3 minutes of cooking, add the broccoli. Drain well.
  2. Meanwhile, heat Alfredo Sauce over medium-low heat in a sauce pan until warmed (sauce thickens as it heats, thin if desired with unflavored soy milk).  Stir in ½ the parmesan, if using.
  3. Add the fettuccine, broccoli, cayenne and nutmeg. Toss and serve with remaining parmesan and black pepper sprinkled on top.

Caprese Salad!

Caprese Salad

(Serves 4-6)

Don’t be jealous any longer!  Now you can make a delicious dairy-free version of the famous Italian tri-color salad of sliced tomato, basil and mozzarella.  This makes a beautiful appetizer when paired with crackers or toasted bread rounds, or serve as a full meal with chunks of a good quality artisan bread.

Ingredients:

4 large ripe tomatoes, sliced into ¼” thick rounds

2 containers Vegan Cow brand Mockstarella Cheese, cut into ¼” thick slices

½ cup fresh basil leaves

3-4 tablespoons extra virgin olive oil

2 tablespoons capers, drained (optional)

sea salt and freshly ground black pepper, to taste

Directions:

  1. On a large platter or on individual plates, in a circular design starting from the outer edge of the plate, alternate and overlap the tomato slices, Mockstarella slices, and fresh basil leaves.
  2. Drizzle with olive oil, sprinkle with capers, if using, and season to taste with sea salt and pepper.

Cheesy Scallion Pancakes with Bacon Salsa Fresca

Cheesy Scallion Pancakes with Bacon Salsa Fresca

Makes 10 pancakes

This pancake made me squeal with joy in the kitchen when I took the first bite.  I am a pretty vocal person to begin with, so when my boyfriend yelled “oh yeah!” after his first bite, I knew we had another “Jackpot Food” on our hands – and it wasn’t just me being a goof ball in the kitchen again.  This recipe leaves so much room for variations that I can’t even begin to list the different types of salsa, cheeses, meats and vegetables I want to try.  I hope this recipe inspires everyone!

Ingredients:

Batter:

1 cup soymilk

1 cup flour

¼ cup corn oil

2 tbsp water

1 tbsp sugar

1 ½ teaspoons egg replacer (EnerG)

1 ½ teaspoons baking powder

1 teaspoon dried cilantro

¼ teaspoon cumin

¼ teaspoon baking soda

¼ teaspoon sea salt

2 large scallions, sliced thin, about ½ cup

½ cup swizz cheese, diced small, optional

Salsa:

5 strips vegan bacon (Smart)

½ cup pinto beans, drained and rinsed

½ avocado, diced small (optional)

½ small yellow pepper, diced small

½ cup petite diced tomatoes, drained

Large handful cilantro, chopped fine

Sea salt to taste

Directions:

  1. In a small bowl, whisk together the soymilk, flour, oil, water, sugar, egg replacer, baking powder, cilantro, cumin, baking soda, and sea salt until combined.  Small lumps are okay.
  2. Stir in the scallions and swizz cheese, and let batter rest in the refrigerator while you prepare the salsa.
  3. Preheat a heavy cast iron skillet over a lower medium-high heat (about halfway between medium and medium-high).  When hot, brush with oil.
  4. Place the strips of veggie bacon in the hot skillet and fry on both sides until fragrant, about 2 minutes on each side.  Place strips on a cutting board and dice small (about ¼ inch squares).
  5. In a small bowl, mix together the bacon, pinto beans, avocado if using, yellow pepper, tomatoes and cilantro.  Season to taste with sea salt.
  6. Brush the skillet with a little more oil and place ¼ cup scoops of the pancake batter, as many as will fit easily in your skillet.  Let pancakes cook until dry around the edges and bubbles appear in the center of the pancake, about 3-5 minutes.  Loosen and flip the pancakes to cook on the other side until golden.
  7. To serve, place on pancake on a plate and top with about 2 tablespoons of the bacon salsa.  Top with a second pancake (off center to create a fallen domino layer effect), and top with more salsa.  Serve immediately…and squeal!

Artichoke “Chicken” Linguini in Brie Sauce

Artichoke “Chicken” Linguini in Brie Sauce

Serves 4-6

Ingredients:

1 8oz package of linguini, cooked al dente

2 tablespoons soy butter

2 packages chicken-style seitan, drained and roughly chopped

1 can of Artichoke hearts packed in water, drained and roughly chopped

1 clove garlic, minced

Brie Sauce:

1 cup white wine

1 tablespoon shallots, minced

1 cup blended silken tofu

1 cup unflavored soymilk

½ cup Vegan Cow brand Brie, cubed

½ cup Vegan Cow brand Swizz, cubed (or more Brie)

2 tablespoons Dijon mustard

Sea salt and pepper, to taste

Fresh parsley, for garnish

Directions:

  1. In a sauce pan cook wine and shallots until wine is reduced by half.  Add tofu and soymilk and simmer for 10 minutes.
  2. Meanwhile, cook the linguini according to package directions and let drain well in a colander until sauce is ready.  Do not rinse noodles with water.
  3. Also meanwhile, melt soy butter in a large skillet over medium heat.  Sauté garlic, seitan and artichokes until lightly browned, about 5 minutes.  Reduce heat and keep warm until ready to use.
  4. Add cubed cheeses and mustard to the wine sauce and stir until cheeses are melted to your liking.  Season with sea salt and pepper.
  5. To serve, place a portion of linguini on each plate, top with seitan artichoke mixture, then drizzle with brie sauce.  Garnish with fresh parsley and serve immediately.

Gnocchi with Wine Cheese Sauce

Gnocchi with Wine Cheese Sauce

(Serves 2-4)

A quick and easy special occasion dinner!

Ingredients:

2 tablespoon soy butter

½ onion, chopped

1 garlic clove, chopped

¼ cup white wine

¾ cup Vegan Cow brand Cheddar Cheese Sauce

1 package ready-made gnocchi, cooked according to package directions

1 tbsp olive oil

Sea salt and freshly ground black pepper

Chopped fresh parsley

Directions:

  1. Meanwhile, heat the soy butter in a skillet.  Sauté the onion and garlic until soft.
  2. Add the wine and simmer until reduced by half. Stir in the cheddar cheese and sauce, and simmer gently until heated through. Keep warm.
  3. Cook the gnocchi according to package directions. Drain well and place in a serving bowl.  Drizzle gnocchi with olive oil.  Season with sea salt and pepper to taste and stir.
  4. Pour the cheese sauce over gnocchi, garnish with parsley and serve immediately.

Pecan Brie Dip

Pecan Brie Dip

(Makes approximately 2½ cups)

This dip makes an impressive holiday appetizer.  Serve with crusty bread and crisp fall harvest apples or gingersnaps.

Ingredients:

½ cup pecans, toasted and finely chopped

2 packages Vegan Cow brand Brie cheese

2 tablespoons Kahlua

1 tablespoon brown sugar

Directions:

  1. Preheat oven to 350°F.
  2. To toast pecans, place in a single layer on a baking sheet.  Bake 6-8 minutes or until fragrant.  Let cool completely before chopping.
  3. Press both packages of brie evenly into a 2 or 3 cup ramekin or other baking dish.
  4. In a small bowl, mix together the chopped pecans, Kahlua and brown sugar.  Distribute mixture evenly over the top of the brie.
  5. Bake for 10 minutes, or until cheese is hot and topping is crusty.  Serve immediately!

Variations:

Apple Pecan Brie Dip: Use a quart sized ramekin. Distribute 1 cup canned apple pie filling over brie.  Top with pecan mixture and bake as above.

Peach Pecan Brie Dip: Use a quart sized ramekin. Distribute 1 cup canned peach pie filling over brie.  Top with pecan mixture and bake as above.

Cauliflower Hazelnut Grillé

Cauliflower Hazelnut Grillé

(Serves 4)

This is as easy to make as it is impressive.  Toasted hazelnuts add complexity to the flavor and texture of an otherwise simple, natural pairing of cheese and vegetables.  Try experimenting with broccoli or other firm vegetable and almonds!

Ingredients:

5 tablespoons hazelnuts, toasted

1 head cauliflower (about 2 pounds), cut into 2- to 3-inch florets

¾ cup Vegan Cow brand Cheddar Cheese Sauce

¼ cup shredded Vegan Cow brand Swizz, vegan parmesan, or more cheddar cheese sauce

½ cup plus 2 tablespoons fresh breadcrumbs

Directions:

  1. To toast hazelnuts, preheat oven to 350° F.  Place hazelnuts on a baking sheet and bake until skins are blistered, about 10-15 minutes.  Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of the skins as possible.  Let cool completely and chop finely.
  2. Increase oven heat to broil.
  3. Meanwhile, bring a pan of water to a boil.  Add the cauliflower and boil until tender, about 5-7 minutes.  Drain well and place the cauliflower in a baking dish.
  4. In a separate bowl, mix together the cheeses, nuts and breadcrumbs.  Pour over the cauliflower and broil until golden brown and bubbly.