Category: greens

cashews · cheese · greens · jalapeno · mac and cheese · pasta · vitamix · weeknight

Weeknight Vegan Mac and Cheese

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The football offseason is officially upon us but that doesn’t mean we should stop making epic foods! I understand many people, including myself, are crunched for time after work. Easy and delicious recipes are tough to come by, especially those with a wow factor.

This recipe comes together in about 30 minutes and will blow you away with how good it is.  Here is where it definitely pays to have a Vitamix or else you’ll need to soak the nuts and work at it in a regular blender. Pair this with some bbq seitan cutlets (that I like to keep in the freezer) and a steamed veggie side. While similar to past mac and cheese dishes found on this website (Tailgate Mac and Cheese and Chili Mac and Cheese), this version is much simpler without losing any of that creamy delicious flavor. 
If you don’t have sunflower or sesame seeds feel free to use all cashews. If you a nut allergy, use all seeds. Gluten intolerance? Use your favorite gluten free pasta as this sauce is naturally gluten (and soy) free. You can make everyone happy this week for dinner, enjoy!

Prep 10 mins ∙ Cook 20 mins ∙ Makes 8 servings

Ingredients

  • 1 sweet potato, peeled and roughly chopped
  • 2 medium carrots, peeled and roughly chopped
  • 1 small onion, chopped
  • 2 cloves garlic
  • Water or veggie broth to cover
  • ⅓ cup raw cashews
  • ⅓ cup raw sunflower seeds
  • ⅓ cup raw sesame seeds or tahini
  • 1 tsp turmeric
  • 1 tsp white pepper
  • Salt to taste
  • 16 oz whole wheat pasta of choice
  • 1 jalapeño chopped and quickly sautéed (optional)
  • A handful of greens, chopped (optional)

Directions

1. Toss the sweet potato, carrots, onion and garlic in a small pot and barely cover with the water or broth. Bring to a boil and simmer 10 minuted or until soft.
2. Meanwhile, boil a large pot of water and cook the pasta according to the directions. I like to add a large handful of greens during the last 5 minutes of cooking to make it more healthy!
3. In a vitamix (if not using a high speed blender, please soak your seeds/nuts accordingly) add the cashews, sunflower seeds, sesame seeds, spices and the contents of the veggie pot, including water or broth. Blend until creamy.
4. Mix together the cheesey sauce and drained pasta. Toss the jalapeño if you want so kick or serve with your favorite hot sauce.

cashews · field roast · greens · sausage

Chipotle Sausage Stuffed Cabbage with Creamy Chipotle Tomato Sauce

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2014-07-22 21.21.21It’s been too long! I’ve neglected posting but have been blogging over at Field Roast and Fresh Fork.  I figured, why not share those awesome recipes over here!  Football season is coming up soon so it’s time to get thinking about what to cook.  Enjoy!
The first step to stuffing cabbage is steaming the head and peeling off the leaves one by one.  Fill the leaves with flavorful mixture or vegan sausage, brown rice, onions, garlic and spices.  Meanwhile, whip up a creamy, spicy tomato sauce.  Once the sauce is done and a cabbages are rolled, let simmer and prepare to be amazed!
Sauce
  • 4 large tomatoes, diced or 28 oz. can of diced tomatoes
  • 6 oz. can of Tomato Paste
  • 1 cup Vegetable Broth
  • 1 Small Onion, diced
  • 2 cloves of garlic
  • 2 cups greens, chopped
  • 1/4 cups basil, chopped and packed
  • 1 cup raw cashews
  • 3 chipotle chiles, seeded and washed (optional)
  • ¾ cup water
  • Salt & Pepper, to taste
Directions
  1. In a large sautee pan, sautee the diced onions until soft and translucent. Add garlic and cook for a minute more.
  2. Add the diced tomatoes with liquid, the vegetable stock and tomato paste. Season with salt and pepper.
  3. Bring to a boil then lower to a simmer for 20 minutes.
  4. Meanwhile, add the cashews, water and chipotle peppers to a high speed blender. Blend until smooth.  (Tip: if you soak the cashews overnight it helps blend. Also feel free to use soy creamer instead!)
  5. Add the greens, basil and blended chipotle cashew cream and simmer for another 10 minutes.
Cabbage Rolls
  • 1 medium cabbage, cored
  • 4 chipotle field roast or your favorite vegan sausage, crumbled
  • 2 cups cooked brown rice
  • ½ cup minced onion
  • 1/2 cup sauce, reserved
  • Italian seasonings, to taste
  • Salt and Pepper, to taste
 Directions
  1. Partially boil the head of cabbage just enough until you can gently peel away each layer. The leaves should be pliable but intact. Drain on a paper or kitchen towel. Repeat until the whole cabbage is done.
  2. Mix together all ingredients for the rolls. Place in the center, not too much so you can’t roll!
  3. Roll like a burrito. If necessary, you can use a toothpick to hold them together. Repeat.
  4. Place all of the finished rolls into a large sauce pot.
  5. Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water.
  6. Bring to a boil then lower to a simmer. Cook for 45 minutes to an hour until sauce is bubbling, cabbage leaves are more translucent and filling is hot inside.
  7. Serve hot alongside green beans and maybe with a dallop of guac on top!
2014-07-22 20.25.32
2014-07-22 21.24.06
field roast · greens · grilling · hummus · mushrooms · panini · sandwich

Grilled Triple Mushroom Panini

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Breaking: Hummus and Gravy go well together

Here is the latest from the Field Roast Grill Master blog.  Its been a blast creating recipes for the innovative Grain Meat Company out of Seattle.  I promise to post some more content after the bar exam is over next week.  Sorry for the delay!

If I have to describe mushrooms in one word it’d be “luxurious.”  They are earthy, rich and perfect for the grill.  Field Roast Wild Mushroom deli slices are made from a variety of fresh mushrooms so they impart many of the same characteristics.  This Panini can be grilled a variety of ways. Over an open fire with a cast iron grill press, a counter-top Panini press, a skillet or in the oven if you’re feeding a crowd.  The hummus pairs nicely with the grilled mushrooms and deli slices.  When you dip the Panini in the mushroom gravy you truly are living in the lap of luxury.  Enjoy!

Ingredients

  • 2 packages Field Roast Wild Mushroom Deli Slices
  • 2 large Portobello mushrooms
  • 1 cup hummus 
  • 4 ounces baby spinach
  • 8 slices sturdy, thinly sliced bread
  • 2 tbsp liquid aminos, tamari or soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • 1 cup mushroom gravy (I used Field Roast Davy’s Porcini Mushroom Gravy)

Instructions

  1. Stir the spices into the liquid aminios and coat the Portobello mushrooms.  
  2. Grill the mushrooms until soft, about 5 minutes per side.
  3. Thinly slice the grilled mushrooms and set aside.
  4. Assemble the Panini’s: spread a heaping table spoon of hummus on each slice of bread.  Layer 3-4 slices of the Field Roast Wild Mushroom on 4 of the slices.  Cover with the sliced grilled mushrooms and a handful of spinach.  Put the other slice of bread on top and press down
  5. Grill about 5 minutes per side over medium-low heat.  Be careful not to burn!  (Also, feel free to use any of the grilling methods mentioned above)
  6. Serve alongside warm mushroom gravy for dipping
greens · mac and cheese · vegan · vitamix

Tailgate Mac and "Cheeze" (with greens and jalapeños)

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Week 3: Browns vs. Bills (part 2)

In addition to the traditional tailgate ribs I made for week 3, I wanted to bring a little more southern BBQ to the table.  Nothing says BBQ like mac and cheese next to a plate of ribs, greens, and baked beans.  But being a vegan doesn’t mean you have to forego any of these things.  Mac and “cheeze,” as many cookbooks and chefs call it, can be made a variety of ways without any cheese.  Common ingredients include:

This recipe again comes from Alicia Simpson’s Quick and Easy: Vegan Comfort Food.  I wanted something in a casserole dish that could be easily heated on the grill.  I added a few additional ingredients, such as the collard greens (from the last CSU farmer’s market of the season) and jalapeños. Enjoy!
Ingredients
  • 24 oz. whole wheat macaroni noodles (don’t be fooled by the label!)
  • 1 bunch collard greens, destemmed and chopped (see technique below)
  • 5 jalapeños, finely chopped (leave the seeds for extra heat)
  • 3 medium yukon gold potatoes, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1 cups diced yellow onion, chopped
  • 3 cups water
  • 1/2 cup canola oil
  • 1/3 cup raw cashews nuts
  • 1/3 cup raw macadamia nuts (just use more cashews if you can’t get them)
  • 3 garlic cloves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dry mustard
  • Pinch of tumeric
  • Pinch of sea salt
  • Juice of one lemon
  • 1/2 cup whole wheat bread crumbs (I like Ian’s brand)
Directions
  • Preheat the oven to 350. 
  • Prepare the macaroni according to the package.  Add in the chopped collard greens in the last 5 minutes.  Drain and set aside.
Destem by folding the leaf in half and cutting along the side

Roll a bunch of leaves in a tight cylinder 

Chop it up!

Cooked pasta with greens (you can do this every time you make pasta with any greens)
  • Sautee the jalapenos in a bit of water or olive oil spray for a few minutes.  Toss in with the pasta.
  • Meanwhile, combine the potatoes, carrots and onion in a pot with the 3 cups of water.  Bring to a boil and simmer until soft (about 10 minutes).
Chopped veggies
  • Place the boiled veggies (don’t drain), nuts, garlic, spices and lemon juice in a high speed blender.  Blend until smooth. (Note: I love my vitamix, thanks mom!)
Nuts, garlic, spices and lemon juice

No joke, it’s the Ferrari of blenders
  • Pour the sauce in with the noodles to coat.  Transfer to a sprayed casserole dish (pyrex or foil).  Top with the bread crumbs. Bake for 30 minutes.
Action shot 

With the jalapeños 
  • Note: If bringing to the tailgate, you’ll want to bake it for a little bit before you step out the door. Then just throw in on the hot grill to warm up in the parking lot.

The complete BBQ meal from Week 3