Makes: about 1 Cup Total Time: 15 minutes Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
This tamarind peanut sauce is excellent. Tamarind has a tangy yet tart or sour taste with a touch of sweetness. The added sugar/ginger and peanut butter in this recipe balances the sauce perfectly. I created this sauce recipe yesterday. Our dinner included brown rice with a mix of grains (green lentils, buckwheat, millet, quinoa, flax and chia seeds). On top of the rice were sautéed shiitake mushrooms, a piece of fried tofu – drizzled with the tamarind peanut sauce and topped with crispy shallots. Served with a side of sautéed spinach. The overall dish was extremely flavorful. Enjoy!
**Check out @veganrescue on Instagram for a video of this sauce recipe.** Remember to Like/Follow.
Ingredients: 1 1/2 Cups Water 1 Tbsp Tamarind Paste 2 Tbsp Raw Cane Sugar 1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch) 1 Tbsp Garlic, minced 1/4 Tsp Cayenne Pepper 1 Tbsp Peanut Butter
Directions: -In a saucepan over high heat, add water and heat to a boil. -Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter). -Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce. -Remove from heat and set aside for use. -Enjoy!
Tamarind Peanut Sauce
Makes: about 1 Cup
Total Time: 15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 1/2 Cups Water
1 Tbsp Tamarind Paste
2 Tbsp Raw Cane Sugar
1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch)
1 Tbsp Garlic, minced
1/4 Tsp Cayenne Pepper
1 Tbsp Peanut Butter
Directions:
-In a saucepan over high heat, add water and heat to a boil.
-Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter).
-Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce.
-Remove from heat and set aside for use.
-Enjoy!
Slow Cooker Chili vegan ~ dairy-free ~ gluten-free
Serves: 8-12 Total Time: 8 hours plus 15 minutes (prep time) Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
Hearty! This chili recipe is hearty and so satisfying. I have made several variations of chili con carne in the past – here’s another recipe found here. But this reinterpretation has such a wonderful smokiness. The ground veggie crumbles in this recipe are optional but it definitely adds to the heartiness of the Chili. I love the basic ingredients and cooking in a slow cooker/crockpot…c’mon. So easy – just add the ingredients, set it on high and go about your day. I love making chili and this recipe is so good. The flavors just meld together all day in the slow cooker. It is ideal when you have busy days ahead too, because it is the perfect dinner to re-heat. This tasty make ahead – is also great for lunch and dinner. You can also portion off the chili and freeze it too. This recipe would go perfectly with vegan cornbread – check out my recipe! I made this recipe a few days ago, but so glad that on the last day for our leftovers (today), we had this snow system come through in the morning – this chili was the perfect dinner for this snowy, chilly day. Enjoy!
Directions: -In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles. -Drain and rinse the beans in a colander or mesh strainer and set aside. -Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish. -Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine. -Cover and begin cooking in the crockpot over high heat. -After about two-three hours, add the remaining onions/peppers, all the seasonings, and water. -In a couple of hours, add salt/pepper or adjust seasoning to taste. Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.
Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.
Slow Cooker Chili ~ Vegan
Serves: 8-12
Total Time: 8 hours plus 15 minutes (prep time)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Directions:
-In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles.
-Drain and rinse the beans in a colander or mesh strainer and set aside.
-Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish.
-Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine.
-Cover and begin cooking in the crockpot over high heat.
-After about two-three hours, add the remaining onions/peppers, all the seasonings, and water.
-In a couple of hours, add salt/pepper or adjust seasoning to taste.
Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.
Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.
As I began to create this Club Sandwich recipe, I contemplated making it with tempeh bacon or using another vegan bacon product like LightLife Smart Bacon or Sweet Earth Benevolent Bacon, which I equally enjoy. Then, I thought about coconut bacon; Mmm… and I thought of this old recipe from a 2015 post (found here). Coconut bacon can be used in so many ways; and it is absolutely fantastic on this Classic Club sandwich recipe. A little sweet and a little smoky – the Coconut Bacon kicks the flavor up nicely. The only tweak I made to my coconut bacon recipe was to allow the ingredients to marinate first for about 15-20 minutes before baking/ toasting. This time I used agave nectar instead of maple syrup, so I also added an extra drizzle of agave. For this Classic Club Sandwich recipe, feel free to swap out the bacon or use a store-bought vegan bacon, if you prefer. This recipe serves two since it’s just the two of us, but this recipe can certainly be doubled or adjusted to serve more. Enjoy!
Ingredients: 6 Slices of White Bread (I used Dave’s White Bread Done Right) 5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y) 6 Slices of Vegan Cheese (I used Field Roast – Chao) 1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste 3 Tsp Dijon Mustard, adjust to taste 2 Vine-Ripened Tomatoes, sliced 4 to 6 Leaves of Green Lettuce 1 Cup Coconut Bacon (recipe found here) Salt/Pepper to taste
Directions: These directions are simple – layer ingredients on sandwich according to preference.
-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here. -Toast all slices of bread according to your preference. -Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste. -For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese. -Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit the mustard, just add additional vegan mayo). -For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I added Vegenaise and vegan bacon to top the sandwich. -Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction. -Serve with pickles/chips. Enjoy!
Ingredients:
6 Slices of White Bread (I used Dave’s White Bread Done Right)
5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y)
6 Slices of Vegan Cheese (I used Field Roast – Chao)
1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste
3 Tsp Dijon Mustard, adjust to taste
2 Vine-Ripened Tomatoes, sliced
4 to 6 Leaves of Green Lettuce
1 Cup Coconut Bacon (Follow link above)
Salt/Pepper to taste
Directions:
These directions are simple – layer ingredients on sandwich according to preference.
-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here.
-Toast all slices of bread according to your preference.
-Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste.
-For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese.
-Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit mustard, just add additional vegan mayo).
-For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I add Vegenaise and vegan bacon to top the sandwich.
-Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction.
-Serve with pickles/chips. Enjoy!
So Flavorful! These Stuffed Cabbage Rolls came out absolutely delicious, it’s a flavor bomb. This was one of those random thrown together recipes. Admittedly, I did not feel like cooking dinner last night. With it just being my husband and I now, it’s so easy for me to have moments when my first thought is what can we pick up. I’m sure I’m not alone here. Also, do you ever buy vegetables with the best intentions…thinking to yourself – I’m going to roast or stir fry these veggies right away for dinner. Next thing you know, every time you open the fridge… there they are just sitting there – day after day ready to spoil. This was the head of cabbage. So, before it got to that point, I thought of this recipe. I really appreciate this recipe because I had all the ingredients on hand in my pantry/fridge. Feel free to adjust the flavors or swap out some of the herbs/ingredients for what you may have on hand. Enjoy!
Ingredients: 1 Head of Green Cabbage 2/3 Cups Walnuts 2-3 Tbsp (1 handful) Fresh Basil 2-3 Tbsp (1 handful) Fresh Dill 1 Onion, quartered 1 (16oz) Package of Extra Firm Tofu, quartered 1/4 Cup Balsamic Vinegar 2 Tbsp Minced Garlic 2 Tsp Stone Ground/Horseradish Mustard 1 Tbsp Liquid Smoke Salt/Pepper/Adobo, seasonings to taste 2 Cups Cooked Brown Rice 2 Cups Pasta/Marinara Sauce (store-bought or homemade)
Directions: -Pre-heat oven to 400 degrees F. -In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside. -Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste. -Prepare the brown rice according to package instructions. -In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together. -Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured below). This makes it easier for rolling up later. -Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot. -In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom. -Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling. -Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish. -Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired. -Cover with foil and bake for 30 minutes at 400°F. (I served this with mashed potatoes). -Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.
Easy Stuffed Cabbage Rolls
Makes: 12-14
Total Time: 1 hour (30 minutes prep/30 minutes to bake)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 Head of Green Cabbage
2/3 Cups Walnuts
2-3 Tbsp (1 handful) Fresh Basil
2-3 Tbsp (1 handful) Fresh Dill
1 Onion, quartered
1 (16oz) Package of Extra Firm Tofu, quartered
1/4 Cup Balsamic Vinegar
2 Tbsp Minced Garlic
2 Tsp Stone Ground/Horseradish Mustard
1 Tbsp Liquid Smoke
Salt/Pepper/Adobo, seasonings to taste
2 Cups Cooked Brown Rice
2 Cups Pasta/Marinara Sauce (store-bought or homemade)
Directions:
-Pre-heat oven to 400 degrees F.
-In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside.
-Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste.
-Prepare the brown rice according to package instructions.
-In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together.
-Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured above). This makes it easier for rolling up later.
-Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot.
-In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom.
-Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling.
-Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish.
-Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired.
-Cover with foil and bake for 30 minutes at 400°F.
-Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.
My my my, here is another Puerto Rican dessert/pastry for you to try. So good! These Quesitos are delightfully vegan. Like Donuts or Danishes, Quesitos complement coffee or tea perfectly. These are so quick to make, about ten to fifteen minutes to prep and twenty minutes to bake. They also make a nice after dinner treat. Quesitos are a popular dessert in Puerto Rican bakeries; they have such a nostalgic quality about them too. This treat has the perfect balance of sweet and salty. I certainly use Tofutti’s cream cheese in so many recipes, but I prefer Mikoyo’s for this recipe. Mikoyo’s has the perfect saltiness that really holds up to the sweetness, offering a perfect balance. This cream cheese also has a wonderfully fluffy texture. The soft texture of Miyoko’s takes this delicate pastry to the next level. There are so many variations of Quesitos, some have a glaze made with sugar/corn syrup or are topped with powdered sugar or honey. I know honey is a hot topic for vegans, but if you are a vegan who eats honey – be sure to buy your honey locally. The simplicity of this Puerto Rican cream cheese pastry is sure to satisfy. Estilo Boricua ~ Enjoy!
Check out Vegan Rescue on Instagram (@veganrescue) for a video of this recipe ~ Remember to Like/Share/Follow.
Ingredients: 1 (17.3 oz) Package Puff Pastry (contains 2 sheets) 1 (8oz container) Vegan Cream Cheese (I use Miyoko’s) 1/4 Cup Raw Cane Sugar 1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)
Directions: -Pre-heat oven to 400 degrees F. -Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe). -Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half. -Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total. -Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling. -Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise. -See pictures below. -Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way. -Line a large baking sheet with parchment paper. -Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes. -Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze. -Enjoy! The Quesitos should still be nice and warm.
Ingredients:
1 (17.3 oz) Package Puff Pastry (contains 2 sheets)
1 (8oz container) Vegan Cream Cheese (I use Miyoko’s)
1/4 Cup Raw Cane Sugar
1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)
Directions:
-In-Pre-heat oven to 400 degrees F.
-Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe).
-Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half.
-Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total.
-Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling.
-Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise.
-Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way.
-Line a large baking sheet with parchment paper.
-Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes.
-Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze.
-Enjoy! The Quesitos should still be nice and warm.
Vegan Spinach & Ricotta Stuffed Shells vegan ~ dairy-freeWhat’s new at Vegan Rescue?… Spinach & Ricotta Stuffed Shells
Serves: 12 to 16 Total Time: 1 hour 30 minutes Difficulty: Intermediate Author/Credit: Jessica Williams/Vegan Rescue
For this Spinach and Ricotta Stuffed Shells recipe, I’m purposely leaving out some of the exact measurements, leaving it to your preference. I like my stuffed shells saucy and “cheesy,” but some people don’t like so much sauce or too much cheese. Also, since we had extra mouths to feed this week, I made a large batch of stuffed shells. I felt like I was meal prepping for a few days, lol. This batch of stuffed shells made enough for three (13×9) glass baking dishes. I’m including pictures of the steps below. But definitely check out Vegan Rescue on Instagram for a video of this recipe ~ don’t forget to Like/Share/Follow. These stuffed shells were so delicious. Enjoy!
Ingredients: Jumbo Pasta Shells (about 2-3 12oz boxes) Extra Virgin Olive Oil (about 2 Tbsp) Crushed Red Pepper Flakes (about 1 Tsp) Sweet Onions, chopped (about 2 medium) Fresh Garlic, minced (about 2 Tbsp) Ground Veggie Crumbles (I used 2 packages of Gardein Crumbles) Shiitake Mushrooms, chopped (about 10oz) Fresh Baby Spinach, chiffonade (about 4 Cups) Vegan Cheese (I used Daiya – both Mozzarella and Parmesan) Marinara (Pasta) Sauce (store-bought/jarred is okay) Vegan Tofu Ricotta ~ Recipe found here.
Spinach Tofu Ricotta
Directions: -Pre-heat oven to 400 degrees F. -In a large pot, heat olive oil over medium heat. To this, add the Crushed Red Pepper Flakes, Garlic, and Onions. Sauté for about two to three minutes until onions are translucent. -Add the Ground/Veggie Crumbles and cook for about 10 minutes. To this add the Shiitake Mushrooms and cook for another minute. Remove the “meat filling” from heat and set aside. -Prepare Jumbo Shells according to package. (Placed in boiling, salted water and boil for about 10 minutes until al dente). -Drain the shells and set aside. -In a large 13×9 baking dish, add pasta sauce to coat the bottom of the dish. -To each of the cooked shells, I add a spoonful of the “meat” filling on the bottom of the shell and top with the Vegan Tofu Ricotta mixture. -Place each of shells into the baking dish into a single layer. -Top with additional sauce, then cheese. I used a mixture of the Mozzarella and Parmesan to top. -Cover the dish with foil and bake for one hour. Cheese should be melted. -Enjoy!
Vegan Tofu Ricotta
Serves: 12 to 16
Total Time: 1 hour 30 minutes
Difficulty: Intermediate
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
Jumbo Pasta Shells (about 2-3 12oz boxes)
Extra Virgin Olive Oil (about 2 Tbsp)
Crushed Red Pepper Flakes (about 1 Tsp)
Sweet Onions, chopped (about 2 medium)
Fresh Garlic, minced (about 2 Tbsp)
Ground Veggie Crumbles (I used 2 packages of Gardein Crumbles)
Shiitake Mushrooms, chopped (about 10oz)
Fresh Baby Spinach, chiffonade (about 4 Cups)
Vegan Cheese (I used Daiya – Mozzarella/Parmesan)
Marinara/Pasta Sauce, store-bought
Vegan Tofu Ricotta ~ Recipe found here
Directions:
-In-Pre-heat oven to 400 degrees F.
-In a large pot, heat olive oil over medium heat. To this, add the Crushed Red Pepper Flakes, Garlic, and Onions. Sauté for about two to three minutes until onions are translucent.
-Add the Ground/Veggie Crumbles and cook for about 10 minutes. To this add the Shiitake Mushrooms and cook for another minute. Remove the “meat filling” from heat and set aside.
-Prepare Jumbo Shells according to package. (Placed in boiling, salted water and boil for about 10 minutes until al dente). -Drain the shells and set aside.
-To the prepared Vegan Tofu Ricotta ~ add the Spinach and about 1/2 Cup of the vegan parmesan cheese, optional. Stir to combine and set aside.
-In a large 13×9 baking dish, add pasta sauce to coat the bottom of the dish.
-To each of the cooked shells, I add a spoonful of the “meat” filling on the bottom of the shell and top with the Vegan Tofu Ricotta mixture.
-Place each of shells into the baking dish into a single layer.
-Top with additional sauce, then cheese. I used a mixture of the Mozzarella and Parmesan to top.
-Cover the dish with foil and bake for one hour. Cheese should be melted.
-Enjoy!
Makes: about 4 Cups Total Time: 10 minutes Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
This recipe is so creamy and flavorful, and super quick. It is worth it to make your own! I came up with this Tofu Ricotta for these amazing Stuffed Shells that I made today. So good! The other day in the grocery store, I thought to myself…what haven’t I made in a while. Stuffed Shells!! It felt super random, but my next thought was that I literally have not made stuffed shells in years. I couldn’t believe it.
This ricotta recipe is so good. I prefer to use Silken Tofu rather than Extra Firm/Firm for this recipe as it definitely adds to the creaminess. You can play around with the seasoning, I used Salt/Pepper and Adobo, but you can add Garlic/Onion Powder, if you don’t have Adobo. Feel free also to cut this recipe in half if you choose. This recipe yields about four cups, but since this is the last week that a couple of our kids are home from college, I made a lot of stuffed shells to last us a few days. Be sure to store any unused ricotta in the refrigerator for no more than a week. I hope you try this one ~ Enjoy!
**Check out Vegan Rescue on Instagram for a video of this Vegan Tofu Ricotta!
Ingredients: 2 (16oz pkg) Silken Tofu 2 Tbsp Fresh Garlic, minced 1/3 Cup Nutritional Yeast 1 1/2 Tbsp Apple Cider Vinegar Salt/Pepper/Adobo to taste
Directions: -In a small mixing bowl – combine all ingredients. -I just use a large fork to mix together to combine. -Enjoy!
Vegan Tofu Ricotta
Makes: about 4 Cups
Total Time: 10 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
2 (16oz pkg) Silken Tofu
2 Tbsp Fresh Garlic, minced
1/3 Cup Nutritional Yeast
1 1/2 Tbsp Apple Cider Vinegar
Salt/Pepper/Adobo to taste
Directions:
-In a small mixing bowl – combine all ingredients.
-I just use a large fork to mix together to combine.
-Enjoy!
Makes: about 16oz Total Time: 5 minutes Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
What’s new at Vegan Rescue?… Balsamic Vinaigrette and a Power Salad!
I love making my own salad dressing and vinaigrettes are the easiest. I’ll typically add Dijon mustard to my vinaigrettes but ran out this time. This recipe does not include it, but I do recommend it. Another plus to making homemade salad dressing is that you can swap and mix ingredients. This recipe uses agave, which can easily be swapped for honey.
This dressing is the perfect match for this chopped/shredded Power Salad that I made. But it also goes perfectly in wraps or even on top of some veggies. The salad was made with shredded Baby Spinach, Brussels Sprouts, Cabbage, Kale, Parsley and topped with Chickpeas, Sundried Tomatoes, and Sunflower Seeds. I always like shredding baby spinach, similar to how you julienne basil leaves. The baby spinach blends nicely when it is shredded rather than leaving the leaves whole. Also, I massaged the kale in this recipe with salt and balsamic vinegar. This Balsamic Vinaigrette is so simple and easy, a definite “go to” where you can swap ingredients. Enjoy!
**Check out Vegan Rescue on Instagram for a video of this awesome salad and dressing!
Ingredients: 1/2 Cup Balsamic Vinegar 1 Cup Extra Virgin Olive Oil (good quality) 3 Tbsp Agave Nectar 2 Tbsp Minced Garlic Salt/Pepper to taste (I used about 1/2 Tsp-1 Tsp)
Directions: -In a 16oz bottle or mason jar – combine all ingredients. -Shake well to combine and store in refrigerator. -Enjoy!
Power Salad Baby Spinach Brussels Sprouts Red (Purple) Cabbage Kale Parsley Chickpeas Sundried Tomatoes Sunflower Seeds
Balsamic Vinaigrette
Makes: about 16oz
Total Time: 5 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1/2 Cup Balsamic Vinegar
1 Cup Extra Virgin Olive Oil (good quality)
3 Tbsp Agave Nectar
2 Tbsp Minced Garlic
Salt/Pepper to taste (I used about 1/2 Tsp-1 Tsp)
Directions:
-In a 16oz bottle or mason jar – combine all ingredients.
-Shake well to combine and store in refrigerator.
-Enjoy!
Happy January! It’s always a good time for a fresh start and reset.
Personally, after the holidays I never feel my best (always so much food!). We gorge ourselves with food, don’t get enough rest, and some people consume double the amount of alcohol during the holidays than they do the entire year. We are primed for sickness. So, it is no surprise that some folks participate in “Dry January” – abstaining from alcohol or “Veganuary” – where people follow a plant-based diet for the month of January, promoting veganism. In my opinion, most of us can benefit from a good reset after the holidays.
In January, our church also participates in a 21-Day Daniel Fast each year. Already being vegan, this fast allows us to go a little deeper. In short, it is a strict vegan diet involving whole foods, where you abstain from processed foods and sugar. In addition to the dietary restrictions, it promotes a deeper connection with God by praying a minimum of three times per day. We also read the book of Daniel throughout the 21-days.
I began thinking of another time I blogged about stuffed tomatoes (recipe found here) and wanted to try another variation. This time with brussels sprouts and walnuts. This recipe does not disappoint, it came out so delicious. I hope you try this one. Wishing everyone a wonderful 2024. Enjoy!
**Check out Vegan Rescue on Instagram for some quick recipe videos!
Daniel 2:20 – Daniel answered and said: “Blessed be the name of God forever and ever, to whom belong wisdom and might.
Directions: -Pre-heat oven to 350 degrees F. -Prepare Quinoa according to package instructions. -For the vine tomatoes, cut around the top and core each tomato. Scoop out the pulp and seeds from the inside. Reserve some of the pulp and chop to add into filling/mixture. -In a medium-large pot, heat olive oil over medium-high heat and add minced garlic. Sauté for about one to two minutes. -To the pot, add chickpeas, mushrooms, brussels sprouts, and seasoning. Cook for about five minutes stirring occasionally. -To the mixture, add the walnuts, sundried tomatoes, chopped vine tomatoes (pulp), and fresh herbs (basil/parsley). Toss/stir to combine. -In a large 13×9 baking dish, add cored tomatoes. Fill each tomato with mixture to stuff. -Add any additional filling to the baking dish around the tomatoes, if needed. -Bake for 30 minutes at 350 degrees F. -Enjoy!
Directions:
-Pre-heat oven to 350 degrees F.
-Prepare Quinoa according to package instructions.
-For the vine tomatoes, cut around the top and core each tomato. Scoop out the pulp and seeds from the inside. Reserve some of the pulp and chop to add into filling/mixture.
-In a medium-large pot, heat olive oil over medium-high heat and add minced garlic. Sauté for about one to two minutes.
-To the pot, add chickpeas, mushrooms, brussels sprouts, and seasoning. Cook for about five minutes stirring occasionally.
-To the mixture, add the walnuts, sundried tomatoes, chopped vine tomatoes (pulp), and fresh herbs (basil/parsley). Toss/stir to combine.
-In a large 13×9 baking dish, add cored tomatoes. Fill each tomato with mixture to stuff.
-Add any additional filling to the baking dish around the tomatoes, if needed.
-Bake for 30 minutes at 350 degrees F.
-Enjoy!
This Puerto Rican inspired pastry is traditionally made with guava paste (pasta de guayaba), and is super simple. They are typically called Pastelillos de Guayaba or Pastelitos de Guayaba. I usually make the traditional version, but today I tried it with strawberry preserves that I already had in the pantry, and it turned out SO good!
This puff pastry recipe is perfect as a dessert, snack or even for breakfast with coffee. This recipe tastes amazing, looks great and nobody even has to know how simple it was to make. As an additional note, this recipe makes nine pastries, however, that also depends on your preference of size. You can certainly cut your puff pastry into smaller pieces for a larger group. I really hope you try this one. Enjoy!
Ingredients: 2 (17oz) Sheets of Puff Pastry 1 to 1 1/2 Cups Strawberry Preserves Powdered Sugar to top or coat (about a cup depending on preference)
Directions: -Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper (this helps avoid the pastries from sticking directly to the pan). -Unpackage thawed puff pastry (if using frozen – thaw at room temperature for about 40 minutes).
-Roll out puff pastry sheet on floured surface or parchment paper.
-Cut into desired number of pieces. I essentially made a 3×3 grid for nine pieces. Be sure to cut both sheets the same size.
-Spoon desired amount (about one to two tablespoons) of strawberry preserves onto each piece.
-Top each piece with the additional pastry piece and press down around the edges with your fingers.
-Bake for 15 minutes until light golden brown.
-Remove from oven and set aside for 10 minutes. -For the powdered sugar, you can add about a cup of powdered sugar to a bowl and toss the puff pastry in the powdered sugar to coat.
The other option is to lightly dust each pastry with powdered sugar from a mesh strainer.
Ingredients:
2 (17oz) Sheets of Puff Pastry
1 to 1 1/2 Cups Strawberry Preserves
Powdered Sugar to top or coat (about a cup depending on preference)
Directions:
-Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper (this helps avoid the pastries from sticking directly to the pan).
-Unpackage thawed puff pastry (if using frozen – thaw at room temperature for about 40 minutes).
-Roll out puff pastry sheet on floured surface or parchment paper.
-Cut into desired number of pieces. I essentially made a 3×3 grid for nine pieces. Be sure to cut both sheets the same size.
-Spoon desired amount of strawberry preserves (about one to two tablespoons) onto each piece.
-Top each piece with the additional pastry piece and press down around the edges with your fingers.
-Bake for 15 minutes until light golden brown.
-Remove from oven and set aside for 10 minutes.
-For the powdered sugar, you can add about a cup of powdered sugar to a bowl and toss the puff pastry in the powdered sugar to coat.
The other option is to lightly dust each pastry with powdered sugar from a mesh strainer.
-Enjoy!
Vegan Rescue 