It’s 6:30pm on a weeknight. You got stuck at work, and then in traffic. You’re tired, you’re hungry, but not to worry—dinner is already done! Casserole is a perfect goto meal for busy weeknights. You can make it in advance and simply reheat and serve on the spot.
Growing up, I know that green bean casserole was a popular staple at family get together and holiday events. However, I just couldn’t get excited about the dish. It’s soggy. I don’t like mushrooms. The list goes on.
I finally decided to give traditional green bean casserole a vegan twist, using vegetable broth and nutritional yeast instead of cream of mushroom soup! Check out the step by step pictures below.
What’s your favorite weeknight recipe?
Continue reading “Recipe: Homestyle Green Bean Casserole”
I’ve always loved Italian food. The smell of sauce cooking, the warm, filling qualities of the meals. ahhh… Pasta! Plus, I’m Italian, and I grew up eating pasta in all its forms. Since the fall, I’ve been trying to make various pastas from scratch, but one I was avoiding was gnocchi.
Why avoid gnocchi? Well, it’s hand down my favorite pasta and always has been. And I simply did not want to mess it up, or let myself down. Luckily, gnocchi is—dare I say—easy to make! And easy to make vegan!
Making gnocchi for the first time took me less than two hours, and it was absolutely scrumptious. It was probably the best gnocchi I’ve ever had. It was that good! The dough was pillowy, yet still dense enough to be chewy. The fork ‘rolling’ technique did the trick, and the pasta sauce stuck on the gnocchi in the best way.
I know spending a few hours making pasta isn’t feasible most nights of the week, but for that special occasion or on the weekend it’s well worth the effort! Give this simple three ingredient gnocchi recipe a try!
Continue reading “Recipe: Potato Gnocchi”
I was in the middle of a Target run and recently had a cart stopping experience. I saw Thomas PIZZA BAGELS! And they happen to be vegan. Who doesn’t have fond memories of making pizza bagels in college? But now, the bagel is already preseasoned to get the pizza party started. Start your week off right with the perfect scrumptious lunch or late night snack!
- 1 Thomas Pizza Bagel
- ¼ cup pizza sauce (I used Muir Glenn’s)
- ¼ cup Daiya mozzerella cheese
- Preheat the oven to 375 degrees F.
- Place the two halves of the pizza bagel on a baking sheet.
- Spread the pizza sauce evenly over the insides of the pizza bagel halves.
- Sprinkle with Daiya and whatever additional topping you like.
- Try green peppers, onion, or basil!
- Cook for 10 minutes or until the cheese is melted to your liking.
These are on shelves for a limited time only so go get some while they last!
I’m Italian so the holiday season means something special for me and my family – PASTA – and lots of it! Every winter I look forward to carb-loading on delicious Italian staples that remind me of my childhood. This year we opted for my roasted garlic vegan lasagna, aka the best damn vegan lasagna. I hesitate to say that, but it’s meatless, it’s dairy free, and it will fool any omnivore.
I know, I know. Lasagna can be a lot of work. I mean there are layers. There is prep work. And there is a lot of time in the oven. But I promise you, for this recipe, it is all worth it. Plus, if you make extra servings, lasagna keeps well – some might even prefer it as leftovers! I added a few time saving, multi-tasking steps below, but this recipe certainly isn’t for a quick week night meal. Why not give it a try for your next special occasion? You won’t regret it!
Continue reading “Recipe: The Best Vegan Lasagna”
We’re well into soup season so I wanted to share my quick and easy hearty vegan chili recipe. There is nothing better than sitting down with a big, comforting bowl of chili on a bitter cold evening. And it is certainly cold in Cleveland!
This recipe calls for a few pantry staples, as well as some easy to find produce. I recommend making a big pot of this chili on Sunday or Monday and eating it throughout the week. This recipe keeps for about 7-10 days, and it tastes just as good as leftovers!
It’s so easy – just chop, sauté, and simmer your way to a delectable vegan chili. Give it a try and let me know what you think!
Happy cooking! Cheers!
Jocelyn Continue reading “Recipe: Hearty Vegan Chili”