Cajun Sauteed Vegetable Stuffed Baked Potatoes

I WISH the picture did these justice!  I made these with the Banana Foster Parfait for my boyfriend (of whom we should call by his name, Kris) and his friend, Daniel..let me remind you, both are cooks.  Good cooks.  Kris said the next day, ‘These, we need to make again.’  They are fantastic…like Yumbo!

Cajun sautéed Vegetable Stuffed Baked Potatoes

The cajun flavors simmered and sautéed into these vegetables, then tossed with vegan sour cream and the scooped out potato, re-stuff ’em into their potato skins, throw ’em under the broiler for a bit and topped off with creme fraiche! Really?! YUM

The Recipe is Here, Enjoy 😉

 

Vegan ‘Chicken’ Piccata

With the first of the Month here the Fave Recipe(s) of January have been added to the ‘Fave Recipe of the Month’ tab…YUM!

Now for the first recipe of February that will most likely find a place among the Fave Recipes of the Month too 😉

Vegan Chicken Piccata

Mmmmmm!! What is it about anything cooked in Wine that makes it amazing?….!? Saute these ‘chicken breasts’, a.k.a. yellow squash, in vegan butter and olive oil after being dredged thru Panko and whole wheat flour…..Simmer up some shallots in olive oil, add fresh thinly sliced garlic, now white wine…wait several minutes.. Now add vegetable broth blended with a bit of flour, thicken it up. Mmmm now more butter. Add capers and squeeze in some fresh lemon juice. Oh My Gosh. I served mine with fresh hot sweet potato rolls.. Want to take it over the top? Serve atop canapes (French or Italian bread sautéed in butter).

Oh! Out. Of. This. World.

Enjoy 😉 The Recipe is Here

 

Cremini Porcini Bella Bolognese Prego! Prego!!

Cremini Porcini Bella Bolognese

Oh My Gosh….this is hands down fabulous.  Baby bella mushrooms sautéed in olive oil, sea salt, fresh ground black pepper and A1 Steak sauce..add some creminis…some porcinis after soaking in their own juice…white wine, crushed red pepper, browned onions and whole peeled tomatoes…simmer together 30 mins, toss with whole wheat angel hair, sprinkle with vegan pecorino, mozz and romano mix…fresh parsley

WOW I want more….now.

SO good.

The Recipe is Here, Enjoy 😉

Vegan Shepherd’s Pie, Yum!

Hey there!  I don’t know if anyone has noticed I’ve been a bit MIA as of late.  I’ve been jumping through the needed hoops for getting re-hired in my field.  ..Like the test I mentioned I took last Monday (hardest darn test I think I’ve taken yet), then a recruiting day in Atlanta this past Saturday…which is why I didn’t blog all weekend.  Things are going really well.  There are several interviews and meetings I am prepping for happening over the next few weeks, so bare with me during this time.  And, please, any good ju-ju, vibes or prayers are welcome!

This is a yummy Fall Vegan version of Shepherd’s Pie, with some Red wine, fresh rosemary and thyme…  It’s super easy, that comfy Fall kind of tasty, and comes together fast:

So pour yourself a glass of the red wine left from cooking, (I recommend a heavier, bolder red with a black pepper finish to it),  and Enjoy!

The Recipe is Here!

Assuntine Pasta, Carmelized Brussel Sprouts, Butter Browned Panko, White Wine, Lemon, Butter Amazingness

Oh my….YUM!  This pasta tossed with brussel sprouts browned in olive oil and (vegan) butter I foamed together, sprinkle with some sugar, oooo let’s get em a little carmelized.  Add the onions, brown em up a bit.  Some wine, squeeze 1/2 a lemon in there, lemon zest, fresh thyme, sea salt, freshly grind your pepper….toss with the pasta…wow..but ok let’s dust with some dry roasted sunflower seeds for a touch of nuttiness, and butter browned panko for indulgence…I say it again, YUM..

You can see I used tri-color pasta (whole wheat, tomato and spinach).

Grab a glass of white wine and savor all the fabulous fresh flavors, textures, Enjoy 😉 ….I think I’m going to have some more…

The Recipe is Here

Asparagus and Tomato Fra Diavolo

This is SO good.  I’m sitting here eating it as I write

Now this has kick, so modify the crushed red pepper if you’re sensitive to spicy.  The fresh asparagus and baby button mushrooms tossed in crushed red pepper and salt, sautéed in olive oil, then added to the tomato, white wine, garlic, oregano, fresh basil and parsley simmer, all over whole wheat farfalle YUM!

Super good

The Recipe is Here, Bon Appetit!

 

 

Cauliflower Caviar with Frizzled “Proscuitto”

I literally stood over the bowl, scooping more into leaf cups that never made it to the plate.  This is SO good.

I came across this recipe on Cooking Light applied some modifications and whammo!  Holy cow, a tasty treat.  I used Vegan ham:

Sautéed these slices with some brown sugar and sea salt to give that more prosciutto flavor.  Then this is added to the baked cauliflower (which has a wonderful roasted flavor), along with fresh parsley, red wine vinegar, sea salt and black pepper, all diced and tossed together.  YUM!

Just a little tip, I recommend eating them from the less stiff end first and eat your way to the stiffer stem end …to avoid crumbling in your lap…lol that may have been a no-brainer unnecessary tip to some, I learned this by getting crumbled on 😉

Enjoy!  The Recipe is Here

 

Pumpkin & Cream, Olive-Oil-Sauteed-Fresh-Sage Fuscilli

This dish is a version of one I saw at GazingIn, Thank you so much it was fabulous!

I had not thought to add sautéed onions and garlic to pumpkin….didn’t occur in my brain….and GazingIn was right on.  Then add some unsweetened almond milk, nutmeg, cinnamon and crushed red pepper..!

This is fabulous.  Enjoy!  The Recipe is Here

Cannellini, Black & Green Bean Toss

This toss is so easy and so flavorful it’s great to have a large bowl of it around for something fast to grab!…though it’s hard to keep around because it tastes SO GOOD….!

It takes minutes to put together, toss these 3 beans, the green beans have been boiled 4 mins to make them slightly tender, then all thrown together with halved cherry tomatoes, sweet onion, squeezed fresh lemons and lemon rind, Olive oil, Sesame oil, salt, pepper, and fresh basil.  I keep going back for more bites!

The Recipe is Here….Mmmmm!! It’s so fresh and wonderful I can’t stop taking more bites!

Fettuccine with Tomato-Cream Sauce..YUM!!..How Well Can We Eat Plant Based

This was inspired by a recipe I saw on CookingLight.

TheHealthyFlavor and I had the same sentiments after the fantastic flavor and simplicity of the easy Pasta Arribbiata

I wanted….what can I say but MORE..with a different flare.  I stumbled upon this, plant based-modified it a bit, along with a couple of ingredients that sounded good to me and WOW….

You can sub or add olives for the mushrooms, or asparagus tips…Yum..Enjoy!!  The Recipe is Here!