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Chef Cindy

Vegan

Butternut Squash Mac and Cheese

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Butternut Squash Mac & Cheese

Mac & Cheese is voted one of America’s top favorite foods. Study after study showed it within the top 10! Is it because it goes so well with burgers & hot dogs – more of America’s favorite foods? Or is it America’s love of cheese? Whatever the reason, it was my desire to make a healthier version of it since it is loved by many.

Check out my post on how to select, cut and roast butternut squash.

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Butternut Squash Mac and Cheese

  • Author: Chef Cindy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Vegan, Side
  • Method: Roast
  • Cuisine: American
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Description

Butternut Squash Mac and Cheese is a creamy & delicious vegan version of Mac & Cheese. It is loaded with extra healthy ingredients including nutritional yeast and kale!

Scale

Ingredients

1 pound pasta, cooked

1 medium butternut squash, peeled & cubed

1 tablespoon olive oil

1 teaspoon salt

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves

1/4 cup tahini

1 cup vegetable broth or oat milk

2 tablespoons nutritional yeast

2 cups chopped fresh kale (put aside 2 tablespoons and chop fine for topping)

Instructions

  1. Preheat oven 375°.
  2. In a large bowl, toss the cubed butternut squash with olive oil and salt. Spread butternut squash on  a parchment lined baking sheet, and bake for approximately 30 minutes, shifting around halfway through.
  3. While roasting, heat 2 tablespoons olive oil in a small fry pan and add chopped onion. When softened, add the garlic and cook 2 – 3 more minutes. Add the kale and cook until wilted.
  4. Combine the butternut squash and onion & kale mix to a food processor. Add tahini, broth or plant-based milk and blend until smooth.
  5. After straining the pasta, mix all the ingredients together in the same pot and stir until well blended. Heat and add additional salt & pepper if needed.
  6. Top with 2 tablespoons freshly chopped kale.

Notes

  • Equipment needed: baking sheet, food processor
  • Pasta: I used Cavatelli Pasta but any shape/type will do

Keywords: butternut squash mac and cheese, vegan kale mac and cheese

Quinoa Black Bean Burger Recipe

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Quinoa Black Bean Burger

Most of us are looking for simple, easy & healthy recipes to eat during this very difficult time in our lives. With the Corona Virus hitting America so hard, we could certainly use some comfort food! How about some classic American favorites. Survey after survey showed similar results and guess what was on every list – burgers! So, I decided to create this Black Bean Burger Recipe which turned out to be super delicious and of course, nutritious. It’s also vegan and gluten-free!

Over the next few weeks, I will share re-makes of the TOP 10 American Foods found on most lists – pancakes, mac & cheese, french fries, pizza, chocolate chip cookies, spaghetti & meatballs, donuts, and cheesecake, s’mores and tacos. Since all of us are in the same boat, with limited ingredients, I will try to make them with as few ingredients as possible and easily stocked in a healthy pantry. Check out my post on how to stock a healthy pantry for some suggestions.

How to make Quinoa Black Bean Burgers

The first thing that has to be done is to make the quinoa. Simply follow the directions on the package to make 2 cups of quinoa which should take 15 minutes.

Next, sauté shiitake, onions, garlic and tomato in a pan with coconut oil (or if you prefer, olive oil).

Mix the sauté ingredients with smashed beans & quinoa. Form into patties and place on a parchment lined baking sheet.

Can I freeze the Black Bean Quinoa Burgers?

Yes, you can freeze the Black Bean Quinoa Burgers! Simply, place the baking sheet in the freezer to let the burgers firm up. Take the burgers out (about 2 hours later) and wrap them in the parchment paper. Place the frozen burgers in a plastic bag and lay flat in the freezer. They are good frozen up to 3 months!

Should I bake or to fry Black Bean Quinoa Burgers ?

It is a personal choice on whether to bake or fry the burgers. If you are trying to lighten up on the calories, I would recommend baking them in the oven at 375° for about 20 minutes. Otherwise, place 2 tablespoons of coconut oil in a non-stick fry pan and cook approximately 8 minutes on each side until crispy brown.

  • quinoa black bean mixture
  • formed into patties

While the patties are cooking, prepare the avocado mixture. Place the patties on your favorite bun and enjoy!

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Quinoa Black Bean Burger Recipe

  • Author: Chef Cindy
  • Prep Time: 10 minutes
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6 Burgers 1x
  • Category: Vegan, Gluten-Free
  • Method: Fry
  • Cuisine: American
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Description

Black Bean Quinoa Burger Recipe is super easy to make, economical, few ingredients and full of flavor. Great to make in large batches and freeze for future use also. 

Scale

Ingredients

2 cups cooked quinoa

1 tablespoon coconut oil

1 oz shiitake mushrooms, chopped

1/2 cup onion, diced small

8 grape tomatoes, quartered

2 garlic cloves, minced

1 15 ounce can black beans

1 egg equivalent with egg replacer (vegan) or 1 egg

1/2  teaspoon salt

1 tablespoon fresh parsley, chopped

2 avocados

1/2 lime, juiced

1/4 teaspoon salt

1 tablespoon cilantro, chopped

2 tablespoons coconut oil

micro-greens or chopped kale

1 roasted red peppers, diced

hot pepper sauce *optional

6 burger buns 

Instructions

  1. Cook quinoa according to directions. Prep all ingredients.
  2. Heat 1 tablespoons coconut oil (med-low) in a fry pan and add shiitake mushrooms. In 5 minutes, add onions & garlic. Add tomato when onions are softened and cook an additional 5 minutes.
  3. Place 2 cups quinoa in a medium bowl and mix in the sauté ingredients. Strain beans & rinse. Mash with a fork and then add to the bowl. Blend in egg, salt, and parsley. 
  4. When thoroughly blended, form 6 patties and place on a parchment lined baking sheet.
  5. Heat 2 tablespoons coconut oil in a non-stick pan, and fry the patties approximately 7 minutes per side or bake at 375° for 20 minutes.
  6. Prepare avocado mixture – halve, scoop, mash and blend in cilantro, lime and salt.
  7. Place burgers on a bun and top with avocado mixture, micro-greens, diced roasted red pepper. Optional: hot sauce.

 

Notes

*I recommended using an ice cream scooper to measure out the patties so they are evenly sized – 2 large scoops per patty

Keywords: black bean quinoa burger, quinoa black bean burger gluten-free, vegan black bean burger recipe

Potato Leek Soup with Crispy Leeks & Chili Pepper Flakes

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Potato Leek Soup with Crispy Leeks & Chili Pepper Flakes

Food = Nourishment = Memories

Although we all know the main purpose of food is for nourishment, there are also many sentiments attached to food which can bring back memories. Sometimes it can remind us of places we’ve traveled to, or a person we ate that particular meal with. Food can also bring comfort, not only because it tastes good, but for the childhood stories attached to it. Potato Leek Soup is one of those dishes that holds a special place in my heart!

When I make potato leek soup, it brings me back to my childhood. My Scottish neighbor, whom my family was very close to, used to make a version of this soup referred to as Cock-a-leekie. It is known as “Scotland’s National Soup” and is made with chicken stock, leeks, assorted vegetables, and barley or rice to thicken it. My neighbor, (a.k.a. “Uncle” Arthur because anyone close to our family instantly became my aunt or uncle), would use instant mashed potatoes to thicken it, and a chunk of butter for extra flavor. It is a “comfort food” memory for me and has influenced my taste buds to replicate over the years.

My version of Potato Leek Soup Recipe is a “wee” bit healthier and vegan, with a special twist of toppings for some extra flavor. I use “real” russet potatoes, vegetable broth and no dairy at all. I always enjoy a little bit of texture so the crispy “fried” leeks on top are a nice addition to the soup. Top it with some store bought chili pepper flakes for a little kick or you can even make your own chili pepper flakes for a special touch!

So whatever your memory or version of potato leek soup is, be creative and enjoy!

How do I make Vegan Potato Leek Soup?

It is quite simple to convert the recipe to a vegan version. Simply substitute butter with olive oil, chicken stock with vegetable broth and dairy with coconut milk.

  • Sauté onions, leeks and garlic in olive oil
  • Add potatoes, broth and herbs
Cook for 30 minutes, then purée
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Potato Leek Soup with Crispy Leeks & Chili Pepper Flakes

  • Author: Chef Cindy
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Cook, Instant Pot
  • Cuisine: Vegan
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Description

Potato Leek Soup is healthy and super easy to make any day of the week. Using coconut milk helps to make it creamy and vegan – no dairy required!

Scale

Ingredients

2 teaspoons olive oil

1/2 large onion (1 cup), diced

2 leeks (1 leek set aside for frying)

1 garlic clove (optional), chopped

5 medium russet potatoes (5 cups) 

 1 teaspoon salt

1 bay leaf

3 sprigs thyme

6 cups vegetable broth

1 teaspoon lemon juice

1 cup coconut milk

3 tablespoons (high heat) grape seed oil

chives, chopped

red chili pepper flakes

 

Instructions

  1. Peel, clean & cube the potatoes. Dice onion. Trim off the root end of the leek and most of the green end. Cut the leek in half lengthwise. remove the outer layer and slice. Rinse well. 
  2. Heat 2 tablespoons olive oil, in a dutch oven or a large pot. Cook onions for 5 minutes, then add leeks and garlic. Cook for an additional 5 minutes. 
  3. Add the potatoes, salt, bay leaf, thyme and vegetable broth. Partially cover and cook for 30 minutes.
  4. While the soup is cooking, cut and fry the leeks – Clean and trim the leek the same as in Step 1. Cut the leek into 3 inch lengthwise strips (cut in 1/2 lengthwise and them into strips). Dry the leeks thoroughly. Heat 3 tablespoons grape seed oil in a small fry pan. Add leeks in small batches, remove with tongs when golden brown and place on paper towels to soak up excess oil. Set the fried leeks aside when done,
  5. When potatoes are done, remove the bay leaf and thyme. Use a hand immersion blender or a mixer to puree the soup. Stir in the lemon juice and coconut milk. Heat on low until desired temperature is reached. Season with salt and pepper to taste.
  6. Ladle into bowls and top with fried leeks and red chili pepper flakes.

Notes

*Cooks in half the time using an Instant Pot 

Keywords: potato leek soup recipe vegan, potato leek soup vegan, healthy potato leek soup

Vegan Split Pea Soup Recipe

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Split Pea Soup is a traditional, hearty winter soup and is usually made with chunks of vegetables and ham for its flavor. No need for ham in this vegan version of Split Pea Soup! Vegan Split Pea Soup gets its delicious savory taste from Thai Green Curry Paste which has ingredients such as curry, green chiles, lemongrass, ginger and turmeric. The curry paste adds a unique kick to the soup without overpowering the peas. You can use store bought or simply make your own Vegan Thai Green Curry Paste where you can adjust the heat according to your taste buds. In addition, I added some frozen petite green peas for more intense pea taste and vibrant green color. The roasted shiitake mushrooms, red potatoes, and chives gave the soup the final touches of taste and texture!

HOW TO MAKE VEGAN SPLIT PEA SOUP

Split Pea Soup is an easy to make, one pot soup! Simply prepare your ingredients – carrots, celery & garlic – sauté it in the pot – add your peas, broth and spices – cook for up to 40 minutes – blend (or not, your choice) and you are ready to enjoy a hot bowl of split pea soup!

I chose to make this in an Instant Pot. The time to cook the soup was reduced in half – just 20 minutes!

While the soup was cooking, I had some extra time on my hands …

so if you’re like me, I have to take my dishes to the next level with some toppings. I almost always have shiitake in my refrigerator so that was a no-brainer. I added some red potatoes and roasted them while the soup was cooking. This adds a great crispy & salty element of taste & texture to the soup. A few chopped chives and wallah … so yummy!!

Vegan Split Pea Soup – get creative with placement of your toppings!
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Vegan Split Pea Soup

  • Author: Chef Cindy
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 2 – 4 servings 1x
  • Category: Soup, Vegan
  • Method: Cook, Instant Pot
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Description

This is a vegan version of Split Pea Soup that is rich in flavor from the ingredients with an added kick from Thai Green Curry Paste. Top with roasted shiitake & potatoes and  chives and you have a delicious & hearty winter soup!

Scale

Ingredients

1 tablespoon olive oil

1/2 onion, diced

4 white/yellow carrots, peeled and sliced

2 celery sticks, sliced 

2 garlic cloves, chopped

1 cup green split peas, rinsed and sorted*

40 ounces vegetable broth

2 bay leafs

3 red potatoes, bite size cubes 

1 package shiitake mushrooms, sliced

1 lemon, juiced

1 cup frozen peas

1/2 teaspoon green curry paste

salt & pepper to taste

Instructions

  1. In a large pot**, add olive oil, carrots, celery, onion, garlic and sauté a few minutes. Add the green split peas, broth and bay leaves. Cook for 40 minutes or until the peas are softened and mushy.
  2. On a parchment lined baking sheet, roast the potatoes and shiitakes at 350° for approximately 20-30 minutes until crispy. 
  3. Cook the frozen green peas in a separate pot if you want to use some as topping. Otherwise, add it to the large pot and cook with the soup. 
  4. Skim the top of the soup, if any buildup. Transfer to a blender and puree.
  5. Transfer back to the pot to heat. Add the curry paste, 1 tablespoon (or  more) of lemon and salt & pepper to taste (if desired).  Ladle into bowls and top with potatoes, shiitakes and chopped chives.

Notes

* Sort thru the peas to make assure there aren’t any pebbles in the batch.

* *Use an Instant Pot to reduce cook time. Heat first 5 ingredients in sauté mode for 5 – 7 minutes. Add the split peas, broth, bay leaves and cook under high pressure for 20 minutes.

Keywords: split pea vegan recipe, vegan split pea soup, vegan split pea soup instant pot,

All-purpose Cashew Cream Recipe

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What is All-purpose Cashew Cream?

All-purpose cashew cream recipe is just that – an all-purpose “basic” vegan cream! What I love about cashew cream is there is no right or wrong on what follows when making it. You can change the viscosity or flavorSimp by making it sweet, savory, tangy, cheesy, umami, spicy or nutty with any of these additional ingredients added.

  • Sweet: dates, maple syrup, vanilla, fruit puree
  • Savory: garlic cloves, herbs (dill, basil, …), greens (spinach, arugula …), olive oil
  • Tangy: lemon, dijon, capers, apple cider vinegar
  • Umami: tamari, sea salt, nutritional yeast
  • Spicy: hot sauce, hot peppers, horseradish
  • Nutty: sunflower seeds, pine nuts, hemp, almonds

Trust me …this is just a few suggestions. There is no stopping your creativity with cashew cream! Just be conscious of the consistency you desire. You can always add in more liquid ingredients/water to thin it out or more cashew/nuts to make it thicker.

When I’m making cashew cream, I usually like to split the batch into 2 recipes. I will make one part sweet and one part savory to complement the rest of my weeks recipes. You will be surprised how often you can incorporate the cashew cream as a topping or simply extra flavoring to be stirred into a soup, sauté or sauce.

How do I store cashew cream?

Cashew cream stores up to 5 days, covered and refrigerated!

Please share … I would love to see some creations in the comments below!

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All-purpose Cashew Cream

  • Author: Cindy
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: Condiment
  • Cuisine: Vegan
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Description

All-purpose cashew cream is a basic vegan cream that can be developed further with a variety of ingredients – sweet or savory.

Scale

Ingredients

1 cup raw cashews, soaked overnight *see notes

1/2 cup water (or less)

*1/4 teaspoon sea salt (optional)

Instructions

  • Place cashews and water in a high speed blender and mix until creamy
  • Add more water, if desired

Notes

*It is only necessary to soak the cashews overnight (to soften the cashews), if you do not have a high speed blender. I highly recommend a getting a  Vitamix or equivalent!

Eggplant Meatballs over Pasta Recipe

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A stroll down memory lane of making meatballs ….

I can remember as a kid, standing in the kitchen with my mother – mixing, rolling and then frying the meatballs for our big family gatherings. I have vivid memories of digging my hands into a huge bowl, filled with a ground meat mixture. My mother would gradually add in the eggs, breadcrumbs and spices as I was mixing. We would then proceed to roll the meatballs, for what seemed like an eternity at times, before I would reach the bottom of the bowl. As I look back though, we had some of our best conversations while we were rolling meatballs!

We would then proceed to fry them in a big pan. The oil in the pan would splatter all over, especially on me. I would rotate the meatballs with a spoon and carefully plop them into a big pot of homemade tomato sauce. We aren’t Italian, but my mother sure knew how to make a great Italian pasta sauce!

Although I have very fond memories of those times, my taste buds have changed quite a bit over the years. I still enjoy making meatballs, and with my kids, but they are “meatless” meatballs. My favorite being eggplant meatballs.

I first tried eggplant meatballs at a restaurant in NYC (that sadly is no longer around) tossed over roasted spaghetti squash. It was so delicious, that within days I was trying to replicate the recipe at home.

Eggplant Meatballs over Spaghetti Squash

I have made many versions of it, and I will share one of them in this post, but I’m sure that won’t be the last of it, since I’m continually trying to make a different version of a meatball. For some reason, you can’t go wrong if you get the right texture and mix of ingredients and just shape it into a ball. People just seem to love it! So get adventurous and create beyond my recipe and please share if it turns out great!!

Eggplant meatballs fresh out of the oven
Eggplant Meatballs over Pasta with fresh basil
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Eggplant Meatballs over Pasta

  • Author: Cindy
  • Prep Time: 25
  • Cook Time: 55
  • Total Time: 1 hour 20 minutes
  • Yield: 2 – 4 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian, Vegan
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Description

This is a vegan version of meatballs made with eggplant, cannellini beans, breadcrumbs and spices blended together, then baked in an oven.

Scale

Ingredients

1 Italian eggplant – peeled and cubed

1 shallot diced

2 garlic cloves minced

1 tablespoon olive oil

1/2 cup water

1 cup cannellini beans, drained & rinsed

1 tablespoon ground flaxseed mixed with 2 tablespoons water

2 teaspoons salt

1 teaspoon Italian seasoning

1/2 cup plain (or Italian) breadcrumbs

Jar of Marinara Sauce (or homemade)

2 teaspoons vegan parmesan cheese 

Instructions

  1. Prep the eggplant, shallot, garlic and flax seed. 
  2. Heat a non stick pan and add 1 tablespoon olive oil. Add shallot and cook for 5 minutes. Add garlic and eggplant and cook for 10 minutes. Add 1/2 cup water and let cook until soaked through and tender for ten minutes.
  3. Remove from pan (strain if still liquid) and place in food processor. Blend until pureed. Add cannellini beans and pulse until blended well.
  4. Pour mixture into a bowl and add flaxseed, salt, Italian seasoning, 1 teaspoon vegan parmesan cheese, and breadcrumbs. Stir well until blended and firm to form meatballs. If more breadcrumbs are needed, simply add more to firm up the mixture. 
  5. Line a baking sheet with parchment paper and spray with olive oil. Use a small ice cream scooper (approximately 2 tablespoons) to form each meatball and place on baking sheet. When done spray with olive oil for a crisper meatball.
  6. Heat oven to 375° and cook for approximately 30 minutes turning halfway thru.
  7. Remove from oven and place on top of pasta with your favorite marinara sauce and chopped fresh basil. A sprinkle of vegan parmesan cheese is also recommended for a finishing touch.

Notes

Equipment needed: food processor or blender

Keywords: eggplant meatballs, vegan meatballs, vegan eggplant meatballs