Garlic Roasted Brussels Sprouts

If you follow my Facebook, you’ll know that Sundays are my roasting days.  I’ll pick up various veggies at the market and spend the day roasting to have a ready made supply for the week.  The veggies vary depending on what looks good and what I’m craving, but usually always include potatoes and onions, bell peppers, cauliflower, and Brussels Sprouts.  Sometimes I add spices, sometimes they are plain.  Sometimes I add oil, other times I leave it off.  Today I was in a garlicky mood, so I pressed some garlic to kick it up a notch and it turned out very well…not that any kind of roasted Brussels Sprouts would be bad in my opinion.  I also did the same with the cauliflower today and made the correlating recipe found here.

Alt=”Garlic Roasted Brussels Sprouts”

Ingredients:

  • 20 ounces Brussels Sprouts, washed, trimmed, and halved
  • 10-15 cloves garlic, pressed
  • 2 tablespoons olive oil
  • salt, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place Brussels Sprouts and pressed garlic in a large mixing bowl. Add olive oil and toss well to coat.

3. Spread Brussels Sprouts in one layer on a large baking sheet and bake for 20 minutes. After 20 minutes, remove from oven, sprinkle with a pinch of salt and toss. Place the baking sheet back in the oven for another 10 to 15 minutes or until tender. Remove from oven, sprinkle another pinch of salt and toss.

(Serves one if you’re me, but yields approximately four cups/servings)

Garlic Roasted Brussels Sprouts Recipe Card

Alt=”Garlic Roasted Brussels Sprouts”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Oil Free Asparagus Soup

Lately I have become a bit lazy with my eating habits.  I was on work travel, then came home with a killer ear infection, which led to a loss of hearing, ringing, and some pain.  Then hubby was gone on work travel for a week.  Between juggling two kids and doctors appointments to try to figure out this whole ear thing, and working full time, I turned to frozen Amy’s meals, processed snack foods, and pretty much all the vegan junk food that was easy and fast.  Not really the best idea when you are trying to heal your body.

I had an ENT appointment that eased some of the ear trouble and decided I really needed to get back on track.  My body was craving fruits and vegetables.  I could almost hear it screaming, “What the heck are you doing to me,” every time I popped something in the microwave.  In the grand scheme of things, my life is not that hard…my problems miniscule in comparison with what others deal with, but I did know I needed to get back on track.

I wanted something clean and pure, so when I passed a display of perfect asparagus at the market, it clicked.  If you follow my Facebook, you may remember I made this once and forgot to clean the asparagus first and ended up with dirt soup.  Don’t make that mistake.  Clean your veggies!  Hauled back to the store to get another bunch and started over.  I didn’t want to add any more than I had to to this soup so I opted for an oil-free recipe.  The onions and garlic are sautéed in water.  I also used an oil-free vegetable broth.  If you can’t find one, no worries, just use your favorite brand.  After just one bowl, my body felt energized and happy.  It is so easy to make, it may just be a staple in my fridge.  I haven’t experimented with freezing and re-thawing yet, but I’ll update if I do.

Alt=”Asparagus Soup”

Ingredients:

  • 1 yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 3-4 tablespoons water
  • 1 bunch asparagus, washed, trimmed, and cut into 2 inch pieces, yields approximately 4 cups
  • 2 cups oil free vegetable broth
  • salt, to taste

Directions:

1. In a medium non-stick pan, add 3-4 tablespoons of water and the chopped onion.  When the onion begins to soften, add the garlic.  Continue to sauté until fragrant and soft. Add another tablespoon of water if the pan becomes dry.  Do not let onions brown.

2. Add the asparagus and broth to the pan, stir and cover for approximately 5-10 minutes, until asparagus are cooked through.  Stir occasionally.

3. Remove pan from heat and place contents into a high powered blender or Vitamix, reserving one or two pieces of asparagus for garnish if desired.  Blend on high until soup is smooth and creamy.  Salt to taste.

(Yields approximately four cups.  Two large servings, or four small servings)

Asparagus Soup Recipe Card

Alt=”Asparagus Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Herbed Pasta Florentine

My husband and I have been traveling so much for work lately that our fridge has been fairly bare.  I didn’t want to order out and I sure as heck wasn’t going to venture to the grocery store in rush hour with kids in tow to try to put together a family dinner.  The alternative?  I took a quick look at the few things we had in our fridge and pantry, then threw together a meal on the fly.  Sometimes the unplanned really surprises you!  It has carbs, is creamy and garlicky, has the brightness of fresh herbs, and the smokiness of roasted tomatoes…so pretty much the best of all worlds.  Add some vegan bacon and you’ve got a pasta carbonara!  Pair with some garlic bread and you’re in garlic-carb heaven!

Alt=”Herbed Pasta Florentine”

Ingredients:

  • 12 ounces penne, uncooked
  • 6 cups water
  • 4 cubes Edward and Sons Not-Chicken Bouillon, (or your favorite bouillon cubes)
  • 20 grape tomatoes, halved
  • 2 tablespoons olive oil
  • 4-6 drops liquid smoke
  • 1 pinch salt
  • 1 tablespoon earth balance
  • 8 cloves garlic, minced (approximately 1 tablespoon chopped)
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 6 cups baby spinach
  • 3 tablespoons nutritional yeast

Directions:

1. Preheat oven to 400 degrees.

2. Add 6 cups of water and 4 bouillon cubes to a medium pot and bring to a boil. When boiling vigorously, add the pasta and reduce heat to medium low, stirring occasionally.

3. In a medium bowl, toss halved tomatoes in 1 tablespoon of the olive oil, liquid smoke, and salt. Once the oven is preheated, place the tomatoes in one layer on a baking sheet and bake for approximately 10 minutes until they begin to break down, flipping halfway through. Turn the oven to a high broil and brown for 2-4 minutes until a small char is achieved.

4. In a large frying pan, add 1 tablespoon of olive oil and 1 tablespoon of Earth Balance and increase heat to medium high. Add minced garlic and sauté for 3-4 minutes. Add chopped sage, rosemary, and thyme and sauté for another 2 minutes.

5. Monitor pasta to see when the desired texture is achieved then remove from heat. Do not drain. Add 1.5 cups of the boiling broth to the frying pan along with the spinach and nutritional yeast. Sauté until spinach is wilted and the sauce becomes creamy. Remove from heat.

6. Drain the remaining pasta. Add the pasta and roasted tomatoes to the frying pan and toss to coat. Serve.

Alt=”Herbed Pasta Florentine”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Pastitsio

Pastitsio is a Greek baked casserole with layers of pasta, meat sauce, and béchamel that is savory with a hint of sweetness.   It is one of my all-time childhood favorites and brings back memories of going into Detroit’s Greektown for a big family dinner when our Greek relatives came into town.

Creating a vegan version of this recipe as a bit harder than you’d think.  Sure you can replace the meat for vegan meat, but creating that distinct pastitsio flavor is tricky.  And how to find a way to replicate that creamy melt-in-your-mouth béchamel is even more challenging.  Usually, I don’t have an issue swapping out ingredients for others, for instance, using rice milk instead of almond, but for the success of this recipe it is imperative that you use the ingredients listed.  Not just any old egg replacer will work here, you need to have the Follow Your Heart VeganEgg.  You also need a beef flavored bouillon, rather than a veggie flavored.  I recommend the Edward and Sons, since that is always my go-to.

Pastitsio truly is a labor of love.  If you have the time, you need to try this vegan version of a Greek traditional classic.  I hope you enjoy.

Alt=”Vegan Pastitsio”

Ingredients:

Pasta

  • 2 cups elbow macaroni, dried
  • 1 egg Follow Your Heart VeganEgg, prepared

Meat Sauce

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 bunch parsley, rinsed and chopped
  • 6 cups vegan beef crumbles
  • 2 fresh tomatoes, diced
  • 1 cup diced tomato, canned
  • 2 ½ cups crushed tomato, canned
  • 2 teaspoons tomato paste
  • 3 cubes not-beef bouillon, Edward and Sons
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ground clove
  • ½ teaspoon salt

Bechamel Sauce

  • 1 cup Earth Balance
  • 1 ¾ cups flour
  • 3 ½ cups non dairy milk
  • 2 teaspoons nutritional yeast
  • 1 teaspoon nutmeg
  • ¼ teaspoon clove
  • 2 pinch salt
  • 4 eggs Follow Your Heart VeganEgg, prepared

 

Directions:

1. Bring a large pot of water to a boil. Add the pasta and reduce heat to medium low. Remove from water when the pasta is al dente, as it will cook longer in the oven.

2. Preheat oven to 350 degrees.

3. While the pasta is boiling, prepare the meat sauce. Heat a large pot over medium high heat. Add the olive oil and onion and sauté for 3 – 4 minutes until soft and translucent. Add the garlic and sauté for another 2 minutes. Add the parsley, beef, fresh tomatoes, diced tomatoes, crushed tomatoes, tomato paste, bouillon, cinnamon, clove, and salt. Bring to a boil, stirring well. Once boiling, reduce heat to medium low, cover and stir occasionally for 20 minutes. Remove from heat.

4. To begin the Béchamel, bring a medium sauce pan to a medium heat and add the Earth Balance. Once fully melted, remove from the heat and whisk in a tablespoon of flour at a time. You should end up with a small tacky ball of dough once all the flour is added. Place the pan back on the stove at medium low. Slowly whisk in the milk a half cup at a time. Add the nutritional yeast, nutmeg, clove, and salt and stir well. Remove from heat and place in the refridgerator.

5. Prepare 5 Follow Your Heart VeganEggs, setting one aside.

6. When the Béchamel has cooled down, slowly whisk in 4 Follow Your Heart VeganEggs. Be careful not to add the eggs to the mixture if it is still hot. Although they are not ‘real’ eggs, they will still curdle at high heat.

7. Add the one VeganEgg that was set aside to the cooked pasta and stir well. Place the pasta in a 9 x 13 casserole dish.

8. Pour the meat sauce over the pasta creating an even layer that covers the pasta.

9. Pour the béchamel over the meat sauce creating an even layer that covers the meat sauce. Sprinkle a pinch of nutmeg and clove on top.

 

10. Carefully place the uncovered casserole onto the middle rack of the preheated oven and bake for 45 – 60 minutes, or until the sides are bubbling and the top begins to brown. Place a baking sheet on the bottom rack to catch any drips.

11. When the pastitsio is finished baking, cover and refrigerate. Once cold, cut into squares and reheat to serve. Pastitsio is traditionally chilled before cut into squares to maintain the structure.

(Serves 12)

Vegan Pastitsio Recipe Card

Alt=”Vegan Pastitsio”

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Creamy Vegan Roasted Corn Chowder

Soup in the summer?  Hell, yeah!  I am infamous for my love of soup and try to have one in the fridge at all times.  I am also infamous for my love of corn.  I have been known to go to a $30 a plate all-you-can-eat brunch buffet and come back with a giant plate of corn.  Yeah, hubby was less than thrilled with that.  The best part?  I seemed to have passed that love down to my 2.5 year old.  Love it.

It can sometimes be tricky getting a creamy texture in a vegan soup without adding a non-dairy creamer or non-dairy sour cream, which can add a lot of fat.  This recipe allows the veggies to create it for you by blending half and adding it back.  The roasted corn gives a lot of depth and smokiness as well as the oh-so-good sweetness you’d expect from a corn chowder.  Add a pop of color from the zucchini and red pepper, and voila, a beautiful yummy bowl of goodness.

Ingredients:

  • 6 ears sweet corn
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 red potato, chopped into 1/4th to 1/2 inch cubes
  • 1 red pepper, chopped into 1/4th to 1/2 inch cubes
  • 2 cups water
  • 2 cups non-dairy milk ( I use Enriched Organic Rice Dream)
  • 2 cubes vegetable bouillon ( I use Edward & Sons Non-Chick’n Bouillon)
  • ½ zucchini, chopped into 1/4th to 1/2 inch cubes
  • ½ yellow summer squash, chopped into 1/4th to 1/2 inch cubes
  • 1 tomato, gutted, peeled and chopped into 1/4th to 1/2 inch cubes
  • 2 teaspoons salt
  • pinch pepper
  • chives, to garnish

Directions:

1. Preheat oven to 350 degrees. Shuck and rinse corn. Rest an ear of corn vertically in a large bowl and carefully cut the corn off of the cob. Repeat for all ears. Add 1 tablespoon of the olive oil to the bowl and stir well. Place the corn on a large baking sheet and spread evenly into one layer. Stirring every 10 to 15 minutes, bake for 50 minutes or until the corn is tender and some are browning slightly. Set aside.

2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook for 5 minutes until soft, stirring often. Do not let the onion or garlic brown.

3. Add the potato and red pepper and sauté for another 2 to 4 minutes.

4. Add water, milk, bouillon, zucchini, squash, and corn. Increase the heat to high and bring to a boil. Once boiling, reduce heat to medium low, cover, and cook for another 5 minutes.

5. Reduce heat to low. Take 4 ladles of the soup (a little less than half) and place in a high powered blender or vitamix. Blend on high until the mixture is smooth. Pour the liquid back to the soup pot. Add the tomato and stir well.

6. Add the salt 1/2 teaspoon at a time, tasting in between to season appropriately. I used 2 teaspoons, however this will vary depending on your choice of bouillon. Do not over salt. Add a pinch of pepper. Stir well. Garnish with chives and serve.

(Serves 8)

Creamy Vegan Roasted Corn Chowder Recipe Card

Alt=”Creamy Vegan Corn Chowder”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Grilled Asian Bella Skewers

So after about a two month hiatus, I am finally back at it.  My family moved into a new house and between the move, unpacking, decorating, and all the craziness that comes with having two babies, I’m lucky to have my sanity.  Fortunately, I have a great husband and plenty of red wine that pulled me through.

Summer = Grilling Season.  Yes, please.  Sign me up.  Anything that I can grill, I will.  Nothing comes close to the flavor and the crispy char you get from an open flame.  This recipe is a great go to when you don’t want anything too complicated or time consuming, but want lots of flavor.  You basically throw everything into bowl, let it marinate, and grill. I marinated mine overnight because, frankly, I had to tend to a sick kid so it sat in the fridge until the next day.  You’d probably be fine marinating for 4 – 5 hours if you don’t want to wait.

Alt=”Grilled Asian Bella Skewers”

Ingredients:

  • ½ cup soy sauce
  • cup water
  • cup rice vinegar
  • ¼ cup sesame oil
  • 4 teaspoons agave nectar
  • teaspoon Chinese five spice
  • ¼ teaspoon garlic powder
  • 2 cloves garlic, minced
  • 1 tablespoon toasted sesame seeds, to garnish
  • 1 tablespoon chives, to garnish
  • 16 ounces baby portobello mushrooms, cleaned and sliced 1/4 to 1/2 inch thick

Directions:

1. To make the marinade, combine soy sauce, water, rice vinegar, sesame oil, agave nectar, Chinese five spice, garlic, and garlic powder in a tupperware container.

2. Clean baby bellas well. Slice them into 1/4th to 1/2 inch slices and place them in the marinade stirring gently to submerge all of the mushrooms. Marinate overnight, occasionally stirring the mixture.

3. Carefully skewer the mushrooms and grill over medium flame basting with the marinade until desired crispness. Garnish with roasted sesame seeds and chives.

Alt=”Grilled Asian Bella Skewers”

Grilled Asian Bella Skewers Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks

Brussels sprouts tend to be a pretty divisive vegetable, people either love them or hate them.  I fall in the ‘love’ camp.  I truly believe people that dislike them may have just not had them cooked properly or seasoned correctly…either that or they really do just hate them, but that is just such a sad notion to me so I choose to believe they just need the right recipe.

What makes everything better?  Yep, garlic and butter.  The sprouts in this recipe melt in your mouth and the pop of tang from the tomatoes make for a great combination.  The crispy leek topping is good on so many different things, my favorite being mashed potatoes and brussels sprouts.  This recipe makes enough for a side dish, however I tend to double it and eat it as a main course.  It is always a hit at holidays and pot lucks.  Enjoy!

Alt=”Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks”

 

Ingredients:

Brussels Sprouts

  • 2 pounds brussels sprouts
  • 5 cloves garlic, minced
  • ½ cup earth balance
  • ½ teaspoon garlic powder
  • 1 teaspoon salt

Tomatoes

  • 1 pint grape tomatoes
  • 1/2 tablespoon olive oil
  • 1 pinch salt

Leeks

  • 3 leeks
  • 3 tablespoons olive oil
  • 2 pinches salt

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with tin foil. Half each tomato longways. Toss tomatoes, olive oil, and salt into a quart sized zip lock bag and seal with plenty or air inside.  Shake the bag to coat the tomatoes in the oil and salt. Dump the bag onto the baking sheet and make sure the tomatoes lay in a single layer. Roast in the oven for 20 minutes. Remove from the oven and gently stir. Return to the oven to continue roasting for another 15 minutes, or until the tomatoes begin to break down and brown slightly.

2. While the tomatoes are roasting, prep the brussels sprouts, garlic, and leeks:
– Wash the brussels sprouts well. Trim off the stem and remove some of the rough outer leaves. Quarter the brussels sprouts by cutting in half vertically through the core, then in half again through the core.
– Mince the garlic
– To prep the leeks, slice off the dark green end, trimming to the part where the color is a pale green. Cut off the root end. You should be left with a stalk approximately 4 inches long. Slice the leeks in half lengthwise. Rinse well to remove any dirt between the layers. Place the stalks cut side down and slice thin half moons.

3. Heat a large pot over medium heat. Add the garlic and earth balance. Sauté for 2 to 3 minutes. Add the brussels sprouts, salt, and garlic powder. Stir well to coat the sprouts with butter. Cover and cook for 30 to 45 minutes, stirring occasionally. I like my brussels sprouts very well done and a bit mushy, so I cook longer. If you like them al dente, remove when the desired texture is achieved.

4. Heat the olive oil in medium sauté pan over medium heat. Add the leeks and salt. Stir often and cook until leeks turn a dark brown and become crispy, approximately 10 to 15 minutes. Remove and let rest on a paper towel to continue to crisp.

5. Place brussels sprouts and tomatoes in a bowl. Toss gently. Top with crispy leeks and serve.

Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Alt=”Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks”

 

Sage Scented Gnocchi and Sautéed Mushrooms with Creamy Garlic Sauce

This recipe combines so many of my favorite things; potatoes, sage, mushrooms, garlic.  The gnocchi are pillowy and soft with a hint of sage.  The mushrooms are woodsy and pretty much fabulous.  The sauce is garlicy, smooth, creamy, and salty…I would drink it, but that’s just gross.

If you don’t want to make enough for six servings, freezing the gnocchi makes a great 5 minute meal in a pinch.  Place parchment paper on a baking sheet, lay uncooked gnocchi in a single row, and put in the freezer until cold and they begin freezing.  Remove pan from the freezer and dump the gnocchi into a ziplock bag and return to freezer for future use.  Ready to boil and eat!

Sage Gnocchi with Creamy Garlic Sauce

Ingredients:

Gnocchi

  • 3 pounds russet potatoes, peeled, quartered (approximately 6 potatoes)
  • 2 – 2 ½ cups flour
  • 1 heaping tablespoon fresh sage, chopped
  • 1 teaspoon salt

Mushrooms

  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 4 cups mushrooms, chopped (I used beech and oyster mushrooms)
  • 1 pinch salt

Creamy Garlic Sauce

  • 2 cups almond milk
  • 1 cube vegetable bullion
  • 2 cloves garlic, minced
  • ½ cup cashews, chopped
  • 1 heaping tablespoon fresh sage, chopped
  • 1 tablespoon earth balance
  • salt, to taste

Directions:

1. Bring a large pot of water to a boil. Add potatoes, reduce heat to medium low and cover. Simmer until potatoes are tender and can be pierced easily with a fork.

2. While the potatoes are boiling, add almond milk, bullion cube, garlic, cashews, sage, and earth balance to a medium sauce pan. Bring to a boil, then reduce heat to simmer for five minutes. Pour sauce into a blender and mix on high until smooth. Return the mixture to the pan and simmer over medium low or low heat uncovered until thickened, approximately ten minutes then remove from heat and set aside. Add a pinch of salt to taste if needed.

3. When the potatoes are done, drain. Clear a countertop with plenty of workspace. Put each potato through a ricer. If you don’t have a ricer, simply place the potatoes on the counter and mash with a potato masher until there are no chunks left. Let the potatoes cool a bit, enough so that you can touch them and not burn your hands. Sprinkle flour, sage, and salt over the potatoes and knead with your hands until a soft dough forms. Do not over knead. Place the dough in a bowl, cover with a towel, and let rest for ten minutes.

4. Bring a large pot of water to a boil. While waiting for it to begin boiling, sauté the mushrooms. Heat a large sauté pan over medium heat. Add olive oil and garlic, stirring the garlic for two to three minutes. Add the mushrooms and a pinch of salt. Sauté until mushrooms a soft and begin to crisp.

5. After the dough has rested, divide into four sections. Roll out each section into long cigars approximately an inch in diameter. Cut gnocchi pieces to desired length, mine varied from one to two inches. If you want to get fancy and have a bit of time, roll the gnocchi over the back of a floured fork to get the pretty ridges of a traditional gnocchi. Once the pot of water is boiling, place gnocchi in the water to cook, they will sink to the bottom. As soon as the gnocchi begin floating, they are done cooking, approximately two minutes. Remove the gnocchi when ready and place in a colander. Quickly rinse with cold water to remove any stickiness.

6. Optional: I like to sear my gnocchi to get a nice color and a bit of a crisp. It adds some color and texture to the dish. Simply bring a sauté pan to heat over medium high, add olive oil and add a few gnocchi at a time. After one side achieves a golden brown, turn over and repeat. It is important not to add too many at a time, otherwise they will stick to each other.

7. Combine gnocchi and mushrooms in a serving dish and top with sauce. Garnish with fresh sage and serve.

(Serves 6)

Sage Scented Gnocchi and Sautéed Mushrooms with Creamy Garlic Sauce Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Sage Gnocchi with Creamy Garlic Sauce

Spaghetti Squash with Spinach Pesto

I created this recipe on accident.  I was at home with two sick kids, was running low on groceries…and time according to whines of being hungry, and was out of ideas.  I stood in my kitchen and looked around and hallelujah, there was a beautiful spaghetti squash.  I was an hour away from a healthy meal.

To curb the whining, I asked my two year old to help me make the sauce.  He pushed a chair up to the counter with an adorable smile and we were in business.  I grabbed the rest of our leftover spinach, the olive oil, and some garlic.  We tasted as we went adding some salt, nutritional yeast, and pine nuts.  It was a hit!  “More!  More!  More!” was all I heard for five minutes.  (We are working on the please and thank you’s).  If the portions are a bit off on this recipe, forgive me, I can’t be sure how much he ate before we finished.

I am thrilled how the pesto turned out.  It is creamy, rich, salty, cheesy, and super easy to make.  Just toss it all in the food processor and voila, a yummy sauce in minutes.  Use it over pasta, as a spread, or as a pizza sauce.  The best part is, the kids will love it and have no clue it’s spinach.  And when used in this recipe over spaghetti squash, they get double the veggies.

Notes:  The pesto recipe makes enough for one half of the spaghetti squash.  Double the recipe to make enough for the entire squash or set aside (or freeze) half of the squash for another recipe.  Half of the squash makes two large bowls or four small bowls of ‘pasta’.

Ingredients:

‘Pasta’

  • 1 large spaghetti squash

Pesto:

  • 3 oz spinach, fresh, rinsed
  • 4 tablespoons olive oil
  • 3 cloves garlic
  • 2 tablespoons nutritional yeast
  • 1 tablespoon pine nuts, (substitute cashews or peanuts if desired)
  • ½ teaspoon salt

Directions:

  1. Preheat oven to 375 degrees.  Cut spaghetti squash in half long ways and brush the inside of each half with olive oil.  Place cut sides down on a baking sheet lined with tin foil.  Bake for 40-50 minutes or until the squash is tender and can easily be pierced with a fork.  Scoop out the tender squash with a fork and place in a bowl.  Season with a few pinches of salt.
  2. To make the pesto, place all ingredients in a food processor and blend for two minutes.
  3. Combine half of the squash with the pesto.  I like to serve with garlic bread.

(Serves 2-4)

Spaghetti Squash with Spinach Pesto Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Savory Dumpling Soup

This vegan version of chicken and dumplings is a comfort food classic.  After nineteen inches of snow and the flu made its way through the house, it is exactly what the doctor ordered.  The aroma of the herbs while cooking fills the house and the rich, yummy, squishy, pillowy dumplings are to die for.  Two (and a half) of us ate all it in one sitting

All day, I had visions of going home, putting on PJs, sinking into my favorite spot on the couch, and slowly plopping dumpling after dumpling into my mouth.  Then I woke up to reality and just shoveled spoonfuls in my mouth in between buttering my two year old’s bread, feeding the baby his peas, refilling water glasses, wiping peas off my face, mopping up water from the floor…  But I’ll tell you one thing, those spoonfuls were delightful.

Alt=”Savory Dumplings”

Ingredients:

Dumpling Batter

  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ tablespoon rosemary, fresh, finely chopped
  • ½ tablespoon thyme, fresh, finely chopped
  • ½ tablespoon oregano, fresh, finely chopped
  • ¾ cup non-dairy milk
  • 2 tablespoons olive oil

Soup

  • 1 tablespoon olive oil
  • 1 onion, medium, chopped
  • 2 cloves of garlic, minced
  • 2 stalks celery, sliced 1/4 inch thick
  • 2 carrots, sliced into coins 1/4 inch thick
  • ½ red pepper, chopped
  • 6 baby portobello mushrooms, chopped
  • ½ teaspoon rosemary, fresh, finely chopped
  • ½ teaspoon thyme, fresh, finely chopped
  • ½ teaspoon oregano, fresh, finely chopped
  • 6 cups vegetable broth (I use Edward and Sons brand.  It is by far the best)
  • 2 bay leaves

Roux

  • 2 tablespoons olive oil
  • 2 tablespoons flour

Directions:

1. Begin by making the dumpling batter, as it will need time to rise a bit before dropping into the soup. In a medium bowl, mix flour, baking powder, salt, rosemary, thyme, and oregano. Add the milk and olive oil and mix until a wet dough forms and no dry ingredients are sticking to the bowl.  Set aside

2. Heat a large pot over medium heat. Add olive oil and onions and sauté until onions are translucent. Add garlic, celery, carrots, and red pepper and sauté until vegetables are soft, stirring often making sure the onions and garlic do not brown. Add mushrooms and herbs and sauté for another three to four minutes until mushrooms soften and herbs become fragrant. Add the vegetable broth and bay leaves and bring to a boil. Once boiling, reduce to a simmer and let cook uncovered for 25 minutes.

3. After the soup has been simmering for 15 minutes, begin the roux. Heat a small sauce pan over medium heat. Add the olive oil. Sprinkle a pinch of the flour over the oil and once it starts to bubble add the remaining flour. Continuously whisk as the roux gently bubbles until it turns a medium brown shade, approximately 4 minutes. Remove from heat.

4. Pour the roux into a small bowl. Take one tablespoon of the simmering soup broth and slowly whisk into the roux until fully mixed. Repeat this step 10 times, until the roux is thin and yields approximately a cup of liquid. Pour the mixture slowly into the soup pot while continually mixing.

5. Scoop a teaspoon of the batter and drop into the soup. I use the small end of my melon baller. Repeat until all of the dough has been added to the soup. Gently stir. Cover the pot and continue to simmer for another 15 minutes until the dumplings are firm and cooked through.  Serves 4-6.

Savory Dumpling Soup Recipe Card

Alt=”Savory Dumplings”

Did you make this recipe?
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