vegetarian cook

7

Wild Mushroom Ravioli with Sage Brown Butter Cream 

This dinner is time-saving and simple, but it doesn’t lack quality or flavor. It is simply incredible. 

Ingredients

1 lb fresh wild mushroom ravioli  

8 tbsp (1 stick) unsalted butter 

1 shallot, minced 

1 tsp fresh sage, chopped 

1 cup heavy cream 

½ - ¾ cup shredded parmesan cheese 

Salt and pepper, to taste 

Fresh parsley, chopped 

Directions for Ravioli

For the ravioli, bring a few quarts of salted water to a boil – and cook the ravioli according to the recommended time. 

Drain and set aside if you are not finished making the sauce by the time the ravioli are finished. 

Directions for Sauce 

Heat a non-stick pan over medium-low heat. 

Place the shallot and stick of butter into the pan. 

Allow the butter to melt slowly over the course of a few minutes. During this time, add in the sage. 

Season with salt and pepper.

Once the butter begins to form brown bits and brown, reduce the heat to low and add in the heavy cream. 

Whisk in the heavy cream and bring the heat back to medium. 

Allow the mixture to gently bubble before adding in the cheese.

Add in the cheese, fresh parsley, adjust the seasoning to your taste, and allow the sauce to thicken. This generally takes 2-3 minutes with constant stirring. 

Adjust the seasoning if necessary. 

Add in the cooked ravioli and warm them for 1 minute. 

Serve while hot and garnish with more fresh parsley or sage. 

Enjoy! 

for when you only have the energy to open a can of beans

ingredients:

  • can of refried beans (if, like me, you’re vegetarian, make sure you’re buying the vegetarian variety)
  • tortilla

optional ingredients:

  • shredded cheese
  • lettuce
  • cooked meat
  • condiments

instructions:

  • open a can of refried beans.
  • open a package of tortillas.
  • use a spoon to scoop some beans onto the tortilla. spread the beans out and roll the tortilla up. consume.

you have just obtained the perfect snack.

stick it in the microwave if you don’t mind using a plate.

if you’re feeling fancy, you can sprinkle on some shredded cheese. if you want to involve a vegetable you can do that. if you want to involve a meat you can do that too.

features:

  • no plate required
  • no cooking required
  • two steps
  • cheap as hell
  • the beans are already seasoned!
  • nutritious!!! beans are good for you. so are tortillas. eat that shit and feel your body get stronger.
  • it can be a snack or a meal, depending on how many you make

go forth and eat!

Guy this salad is incredible 😍😍 often I find that vegan salads (unless it’s a potato salad) don’t really do the best job at filling me up but this was one is amazing! Steamed kale, avocado, cranberries, roasted NZ kumara and chickpeas, red onion, avocado, sliced almonds and tahini and lemon dressing :) ohhh yeaaaa PLUS I just finished my last exam for the uni semester so I am officially free! Can’t wait to get into the food prep and photography these holidays :) It’s just a bit awkward taking photos of food during the semester being at a college where it’s all catered for 😊 #eatplants #plantpowered -Zoe

instagram : @veganzoejessica 🌱🌱

4

Flatbread Pizza Two Ways 

Hey friends. I know it’s been a while since my last post, but I wanted to bring you all something simple. This isn’t really a recipe, but just something quick and delicious. 

Veggie Flatbread 

Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, spinach, mushrooms, red onions, assorted bell peppers, sliced tomatoes, and herbs. 

Chicken Flatbread 

Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, mushrooms, sliced tomatoes, and spinach. 

Instructions

Both baked at 415 degrees for about 15 minutes until flatbread was toasted and cheese was completely melted. 

Recipe: Fiddlehead Risotto

Description: A creamy rice dish served with sautéed fern heads. It’s a little bland. 

Game ingredients: Oil, Fiddlehead Fern, Garlic

This recipe restores 225 energy and 101 health. It can be obtained from the Cooking Channel. It sells for 350g. 

Difficulty: Medium, 1 hour. Serves 3.

I set the difficulty to medium because it can be a little labour intensive for some, but don’t be scared off by that! It’s mostly because it requires some extra precision. Also, contrary to the description, it’s not bland.

Risotto: 
-400g Arborio rice, or any other Italian short-grain rice
-5 cups/1.2L vegetable broth
-1 cup white wine
-2 cloves garlic
-1 small onion
-2 tablespoons olive oil
-½ teaspoon each of salt, pepper, and oregano
-½ cup grated parmesan cheese
-2 tablespoons butter

Fiddleheads:
-230g fiddleheads
-2 tablespoons butter
-Pinch of garlic powder
-Salt and pepper, to taste

Soak the fiddleheads in a bowl of cold water for a few minutes, and then drain in a colander and rinse off excess bits of leaves to clean them. Remove any darkened bits. Put off to the side. 

Boil the vegetable broth in a saucepan over high heat, and then reduce to low heat and simmer to keep it warm. Mince the garlic and finely chop the onion. In a large saucepan, heat the olive oil over medium-high, and then add in the garlic and onion and sauté for 5 minutes or til soft, stirring frequently. 

Reduce the heat to medium. Add the rice to the garlic and onion, along with the salt, pepper, and oregano. Cook for 2 minutes, stirring constantly to prevent the rice from being burned while frying, and then add the white wine. Stir the wine into the rice until it’s mostly all absorbed. The smell of the garlic, onion, and wine will be pretty strong, so don’t lean in too close.

With a ladle, add ½ cup of vegetable broth at a time to the rice. Stir constantly until almost all the broth is absorbed, and then add another ½ cup of broth. Repeat this process for about 25 minutes, or until the rice is creamy and tender with a slightly firm centre. If you run out of broth and the rice needs more liquid, use hot water until it’s done.

Before the rice is complete, pour about 4 or 5 cups of water into a medium saucepan and cook over high on a separate burner. If you’ve timed it well, the rice will be done by the time the water boils. Turn off the heat on the rice and place a lid on it to keep it warm. 

Place the fiddleheads in the boiling water and cook for 7 minutes, and then drain the water in a colander. 

In a frying pan, melt the butter over medium-high, and then add the fiddleheads. Add the salt, pepper, and garlic powder and sauté until tender. 

Combine the fiddleheads into the pot of rice, leaving a few extra to drop on top before serving. 

Fiddlehead Risotto is creamy and delicious, and the fiddleheads offer a refreshing taste against the starch of the rice. It’s an excellent combination.

-SVR

Emoji Donuts


Yields 5-6 donuts

The things you’ll need

Ingredients
Dough
  • ¾ cup warm milk
  • 1 packet active dry yeast
  • 3 tablespoons sugar
  • ¼ teaspoon almond extract
  • 2 ½ cups all purpose flour
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter, at room temperature
  • 2 egg yolks
  • ½ vanilla bean
Filling
  • 1 box vanilla pudding mix
  • 2 cups cold milk
Icing
  • Powdered sugar
  • Lemon juice
  • Yellow food coloring
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer
  • Rubber spatula
  • Whisk
  • Dry pastry brush
  • Rolling pin
  • Cookie cutter ring
  • Candy thermometer
  • Spider
  • Baking sheet lined with paper towels
  • Skewers
  • Decorating bag fitted with a #2A tip
  • Black and red royal icing in decorating bags fitted with #2 tips
  • Small paintbrush
  • Pink luster dust
  • Frying oil

Let’s get started!

  1. In a small bowl, mix warm milk, yeast and sugar and allow to sit for 10 minutes to activate.
  2. In a large bowl, combine yeast mixture, egg yolks, butter and almond extract. Mix until well combined.
  3. Slowly mix in flour, and then add the salt half way through adding the flour.
  4. Once all the flour is mixed in, knead for a few minutes.
  5. Place dough into a greased bowl and allow to sit until it has doubled in size.
  6. Place rested dough into a floured surface and carefully form it into a flat disc.
  7. Use a ring cookie cutter to cut out 5 or 6 donuts. Cover the donuts with a towel adn let them rest about 10 minutes.
  8. Heat oil to 350ºF, keeping track of the temperature with a candy thermometer.
  9. When the donuts have sest for about 10 to 15 minutes, place them in the hot oil.
  10. Fry a few minutes on each side and then use a spider to place each donut onto a baking sheet lined with paper towel. Allow to cool.
  11. Combine pudding mix with 2 cups of colk milk and mix until well combined. Use a #2A tip to fill donuts with vanilla cream.

Time to decorate!

  1. Combine powdered sugar and lemon juice and whisk until desired consistency. Use food coloring to dye the icing yellow.
  2. Pipe Emoji faces onto each donut using red and black royal icing.
Mango & Pineapple Smoothie bowl!

I absolutely love this tropical smoothie bowl, that’s both delicious and beautiful to look at. Here’s how to make it!

Recipe:

1 frozen banana
1 cup of mango
1 cup of frozen pineapple
1/3 cup of oat milk

Mix everything together in a mixer until it’s smooth. Top it of with some fresh fruit and coconut flakes!

Enjoy!

Want to see more like this? Follow my Instagram: @ the_veggiekitchen

xx Wilma

Summer On a Plate

It’s summer, and yeah it’s almost never awfully hot in Detroit (to me this is not hot) but I’m going tropical. It’s more about feeling like you’re on vacation than it is cooling down, but we can do a little of that as well! Today, lunch is a mix of sweet, spicy, and chilled. No stove tops for this one!

Tropical Tofu Salad

  • 2- 1 lb packages of firm tofu, drained and pressed
  • 5 TBSP low sodium soy sauce
  • 4 TBSP cane vinegar (after tasting this I think rice vinegar would be a fine substitute)
  • juice of a lemon and a little of its zest
  • 2 red chili peppers
  • 1 bundle of green onions, tops
  • ¼ cup unsweetened coconut flakes

Directions: Prepare your tofu. Completely drain and press it, then cut it into chunks and set it aside in a mixing bowl. In a food processor, mill the coconut flakes into an even finer flake so your texture-hating significant other will eat it. Then set it aside. Skip if you’re all about that texture. Now, combine the soy sauce, cane vinegar, lemon juice, lemon zest, red chilies, and green onions and whiz it around until it’s well combined and the vegetables well chopped. Pour over the chunked tofu and then combine the marinade into it by mashing with a fork. Let it set in the fridge for several hours before serving so the flavors can marry. Serve with the breads, toppings, and spreads of your choice! Try to work with the flavor profile though, a’ight? Pinky promise?

Chilled Chili-Mango-Melon Soup

  • flesh of a medium cantaloupe, scooped out
  • 2 cups frozen mango, thawed (you can use fresh but I seriously suck at cutting them)
  • 1 red chili pepper, deseeded
  • 1 “ ginger root piece, peeled
  • 2 TBSP water
  • 1 cup canned coconut milk
  • 1 tsp molasses (optional)

Directions: In a food processor, combine the ginger root and red chili pepper with the water until it’s as homogeneous as you can get it. Add the coconut milk and molasses, then combine once again to hopefully get the first bit milled even finer. Start adding in the cantaloupe and mango in batches until fully combined. Let chill in the fridge for a few hours before serving so the flavors can marry.

10

Healthy Banana, Oaty Chocolate Chip cookies 🍪

REALLY SIMPLE RECIPE
(Makes 6)
Only 70 calories per cookie, all natural sugar, suitable for vegetarians and vegans

Ingredients:
½ cup of oats (50g)
¼ cup of chocolate chips (25g)
½ of a banana
1tbsp honey (optional)

Method:
1) Mash banana into oats (+add honey, if you wish)
2) Add chocolate chips
3) Scoop mixture into 6 even servings and flatten onto baking tray using spoon
4) Bake at gas mark 6 for 20 minutes
5) Allow cookies to cool slightly before serving :)

Quick and Easy! (I’ll be using this one at Uni)

Tex Mex Lentil + Quinoa Stew

Now. This is a very, very close recipe to one I’ve posted before. In fact, it’s just a conversion to vegetarian/vegan. I’m still waffling with making the full switch but it’s always a good time to start trying to convert some of my older recipes while I’m ironing out the other bugs.

  • 1 lb dried lentils (rinsed and cooked to package instruction)
  • 2 cups of quinoa (cooked to the package’s instruction)
  • 2 TBSP of oil, such as olive
  • ½ large red onion, diced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
  • 1 jalapeno pepper
  • 2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
  • 3-5 cloves of garlic
  • ¼ cup apple cider vinegar
  • 28 oz can of crushed tomatoes (low sodium or no salt added)
  • 32 oz carton of vegetable stock (low sodium or no salt added)
  • 15 oz can diced tomatoes (low sodium or no salt added)
  • 2 TBSP tomato paste
  • 1 ½ cups frozen corn
  • salt, to taste
  • ¾ tsp black pepper
  • 2-3 TBSP chili powder
  • 1 TBSP paprika
  • 1 TBSP cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • juice of half a very ripe lemon

Directions: Prepare all the vegetables and set them aside. Start cooking your lentils while you’re prepping them, too. In a HUGE stewing pot heat up the cooking oil over high heat. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance.

Hopefully, your lentils are tender by now, so drain them and add them; stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. After that’s all set up, add the crushed tomatoes, vegetable stock, diced tomatoes, tomato paste, and corn. Add a generous amount of your salt, but be mindful of the salt that might be in your liquids. Bring the heat up to high until the contents begin to boil.

Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12-14  massive portions.

Easy to make Chia Pudding!

Hi everyone! I hope you are all having a great day so far. This morning I made this amazing chia pudding, and I thought I’d share the recipe with you. I hope you enjoy! xx

Recipe:

3 ½ tbs of chia seeds

2 tbs of dried fruit (I used cranberries)

1 cup of oat milk

A pinch of salt

Cinnamon to taste

Fresh fruit to top it of!

Directions:

Heat the milk in a saucepan, mix in the salt and cinnamon and pour it over the chia seeds and the dried fruit. Let it rest for ten minutes until the chia seeds have soaked up the milk. Top it of with the fresh fruits and you have the perfect start for your day!

xx Wilma