Chimichurri (Verde) Sauce

Chimichurri (Verde) Sauce
(Makes about 2 ½ Cups) ~ Vegan, Gluten-Free, Soy-Free

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Mmm…Chimichurri sauce typically used as a marinade (hint: try on some portabella mushrooms) today used as a sauce. An insanely good garlicky herbed sauce to top gnocchi and also used in a bean salad. So good you want to put it on everything!

Ingredients:
2/3 Cup Extra Virgin Olive Oil
7 Garlic cloves
3 Scallions (white/light green parts only)
1 handful bunch of Fresh Parsley
1 small handful bunch of Fresh Cilantro
5 Fresh Basil Leaves
½ Tsp Crushed Red Pepper Flakes
½ Tsp dried Oregano
1 Tbsp Chives (I used dried)
¼ Cup Vinegar
¼ Cup White Wine Vinegar
1/3 Cup Water
1 Tsp Black Pepper
½ Tbsp Salt
½ Tbsp Sugar
Directions:
-Blend all ingredients to combine. I used a high speed blender (nutribullet).
-Refrigerate leftover sauce for 2-3 days. Enjoy!

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Avocado Crema Sauce

Avo-Crema Sauce
(1 ½ Cup) ~ Vegan, Gluten-Free. Dairy-Free

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This sauce was absolutely refreshing over top my creamy enchiladas and cilantro-lime rice. The perfect addition. Let me know what else you decide to add it too? Enjoy!

Ingredients:
2 Garlic Cloves
1 Large Haas Avocado, pitted
½ Cup Non-Dairy Sour Cream
Juice of ½ Lime
1/3 Cup Fresh Cilantro, chopped
½ Tsp Cumin
½ Tsp Salt
½ Tsp Course Black Pepper
¼ Cup Water

Directions:
Blend together to combine until smooth. Store in airtight container.
(May change color if avocado oxidizes, however, mine was still a vibrant green the following day).
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Thai Peanut Sauce with Rombi Pasta & Peas

Thai Peanut Sauce with Rombi Pasta & Peas
(Serves 8) – Vegan, Dairy-Free, Gluten-Free (Use with GF Pasta)
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This sauce is the best…it has the perfect balance of sweet, heat and savory. This recipe is kid approved I received two thumbs up from each 🙂 . Every time I make this sauce it’s a hit, love the creaminess. This sauce is excellent with the pasta and peas tossed in. I also incorporated a protein (tofu), this is a complete meal. The pasta I used was Rombi, a short ribbon-type pasta hangs on well to the sauce (picture a chopped up lasagna). Enjoy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, minced
¾ Cup Peanut Butter
1 (13.5oz Can) Coconut Milk
¼ Cup Tamari Soy Sauce
3 Tbsp Rice Vinegar
¼ Cup Blue Agave Nectar
1 Tbsp Sesame Oil
Add-In:
1 (16oz Pkg) Rombi Pasta
1 (10oz Pkg) Frozen Peas
1 (14oz Pkg) Extra Firm Tofu

Directions:
-Prepare pasta according to package and drain.
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-Heat Olive Oil over medium heat in a large sauté pan, add Garlic and Red Pepper flakes. Sauté for about 1-2 minutes.
-Stir in Peanut Butter, Tamari Sauce and Vinegar. Whisk together to combine and continue to heat for another 1-2 minutes.
-Whisk in Agave and slowly stir in Coconut milk. -If adding frozen peas, add then now and heat through for about 5 minutes on low. Turn off heat and finish with Sesame Oil.
IMG_6986 -If you’re not adding Peas skip the last step and just finish with Sesame Oil.
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-Toss to combine with cooked Pasta and sautéed Tofu
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-I just cube up the Tofu and season with salt and pepper then sauté in Extra Virgin Olive Oil. Enjoy!
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Thai Peanut Sauce with Rombi Pasta & Peas

  • Servings: 8 ~ Vegan, Dairy-Free, Gluten-Free
  • Difficulty: easy
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Credit: https://veganrescue.com/
Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, minced
¾ Cup Peanut Butter
1 (13.5oz Can) Coconut Milk
¼ Cup Tamari Soy Sauce
3 Tbsp Rice Vinegar
¼ Cup Blue Agave Nectar
1 Tbsp Sesame Oil
Add-In:
1 (16oz Pkg) Rombi Pasta
1 (10oz Pkg) Frozen Peas
1 (14oz Pkg) Extra Firm Tofu

Directions:
-Prepare pasta according to package and drain.
-Heat Olive Oil over medium heat in a large sauté pan, add Garlic and Red Pepper flakes. Sauté for about 1-2 minutes.
-Stir in Peanut Butter, Tamari Sauce and Vinegar. Whisk together to combine and continue to heat for another 1-2 minutes.
-Whisk in Agave and slowly stir in Coconut milk. -If adding frozen peas, add then now and heat through for about 5 minutes on low. Turn off heat and finish with Sesame Oil. -If you’re not adding Peas skip the last step and just finish with Sesame Oil.
-Toss to combine with cooked Pasta and sautéed Tofu
-I just cube up the Tofu and season with salt and pepper then sauté in Extra Virgin Olive Oil. Enjoy!

Smashed Crispy Potatoes with Cucumber Dill Garlic Sauce

Smashed Crispy Cracked Potatoes with Cucumber Dill Garlic Sauce
(Serves 4) – Vegan, Gluten-Free, Soy-Free

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Potatoes are extraordinary. They are so versatile, easy to use and so many potato dishes can be created, try this recipe my spinach cakes or potato leek soup.

Ingredients:
24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.
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If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
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If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

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Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

Smashed Cracked Potatoes with Cucumber Dill Garlic Sauce

  • Servings: 4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
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Ingredients:

24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.

If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

Philly Cheese Steak – Vegan

Philly Vegan Mushroom Cheesesteak

(Makes 4 Sandwiches)

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Philadelphia – Greek for Philos (Love) Adelphos (Brotherly)…The City of Brotherly Love. I love Philadelphia. The history, culture, museums, life…the architecture, buildings, infrastructure, sites. The Liberty Bell, Betsy Ross House, Philadelphia Museum of Art (don’t forget Rocky), City Hall, Independence Hall, Comcast Center, PSFS Building, PECO Building, SEPTA, Philadelphia Navel Shipyard, One Liberty Place, Franklin Institute, Please Touch, Boat House Row, African American Museum, Rodin Museum, Academy of Natural Science, Cathedral-Basilica of Sts. Peter and Paul…Penn’s Landing, Penn Relays, Broad Street Run, Puerto Rican Day Parade, 76ers, Flyers, E.A.G.L.E.S., Phillies! Lincoln Financial, Citizens Bank Park, Fairmont Park, the Arts…public art, murals, graffiti, nightlife, Kimmel & Mann Centers, Chris’ Jazz Café, Philadelphia Orchestra, music, ballet…The motto: Philadelphia Maneto (“Let Brotherly love endure”)…William Penn, Ben Franklin, Betsy Ross, Kevin Hart, Kevin Bacon, Joan Jett, Bradley Cooper, Kobe Bryant, Will Smith, Billie Holiday, Hall & Oates, Jill Scott, Sherman Hemsley, Questlove – The Roots, Grace Kelly, Richard Gere, Joe Frazier, Frank Rizzo, Charles Ramsey, Ed Rendell, John Street, Michael Nutter, Bill Cosby and Noam Chomsky…LOVE Park, Jewelers’ Row, Morris Arboretum, Walnut Street, South Street, Chinatown, Italian Market, Reading Terminal Market, Stephen Starr Restaurants, Le Bec-Fin, Amada, Four Seasons’, Vedge, Morimoto, Vetri, The Capital Grille, Serpico, Figs, Memphis Taproom, R2L, Volver, Warmdaddy’s, Ms. Tootsie’s…Tomato Pies, DiBruno Bros, Amoroso’s, Stromboli, Tastykake, Water Ice, Soft Pretzels and the Philly Cheesesteak!

Ah, the Cheesesteak…developed in the early 20th century and often debated of who originated this creation, which cheese to use or who makes the best. Pat and Harry Olivieri are typically credited for the invention. The cheese – originally popular with provolone, the Whiz of Cheez has now dominated since the 80’s. Pat’s, Geno’s, Tony Luke’s your guess is as good as mine on who makes the best. So try my take and uncover the vegan within. This version of the popular sandwich “wit whiz” of course and minus the beef/steak, milk, whey, caramel color, modified food starch, etc. is so simple with mushrooms, fried onions and a cheez sauce. The simplicity and amount of love will surely do Philly proud.

Alternatively, I do make a version with homemade seitan in addition to the mushrooms. Mom’s seitan recipe is a long process so that version of the recipe is best suited for another day.

Ingredients:

2 (8-10oz) Pkgs White Button Mushrooms

4 Portobello Mushrooms

1 Medium Sweet Onion

3 Tbsp Canola Oil, divided

½Tsp Garlic Powder

½ Tsp Salt

½ Tsp fresh ground Pepper

½ Tsp Liquid Smoke (vegan friendly)

4 Hoagie Rolls (6 inch)

¼ Tsp ground Cumin, Optional

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Cheez Sauce:

Ingredients:

2 Small Baby Gold Potatoes

2 Small Carrots

1/3 Cup Water (use water carrots/potatoes were cooked in)

½ Cup Vegan Milk (Almond/Coconut blend)

3 Tbsp Nutritional Yeast

½ Tsp Garlic Powder

1 Tbsp Vegan Butter (Earth Balance)

¼ Tsp Turmeric

1/3 Cup Raw Cashews

½ Tsp Salt

¼ Tsp Fresh Ground Pepper

½ Tbsp Soy Sauce

¼ Tsp Smoked Paprika

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Directions:

-Cook carrots/potatoes in saucepan until fork tender. Remove potatoes/carrots and reserve water – 1/3 cup.

-In blender – combine potatoes/carrots with remaining cheese sauce ingredients.

(Note: My cheez sauce recipe is not specific to this cheesesteak, which means you will likely have leftover sauce – store and use remaining sauce for another dish. This sauce is also great for nachos, macaroni, dip with veggies/chips or in a burrito).

-Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and sauté until translucent about 3-5 mins. Add salt and pepper and continue to cook on low until golden but not quite caramelized, stirring occasionally. Remove onions from pan and set aside.

-While carrots/potatoes and onions are cooking prepare mushrooms. Clean – wiping with damp cloth/paper towel, careful not to submerge mushrooms in water. Scoop gills from Portobello mushrooms and remove stems from buttons.

-Slice (6) of the button mushrooms and (2) of the Portobello mushrooms – then chop the remaining mushrooms.

-Sauté mushrooms in pan over medium-high heat in batches; cook for 5-8 minutes and remove from pan and set-aside after each batch. Add remaining oil to pan after half of the mushrooms have been cooked. (Note: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet either. You’ll want mushrooms that have released their moisture and sizzle into a golden color).

-Once all the mushrooms have been cooked through return to pan. Toss with remaining seasonings and liquid smoke just until warmed through. Serve and top with cheez sauce then fried onions. Enjoy!

(Optional: Add 2 Peppers – poblano or green bell pepper. Seeds/Ribs removed then sliced and sautéed in pan after onions over medium-high heat until peppers are soft).