Vegan Baked Dumplings

Servings 4

Recipe from Monica Davis of The Hidden Veggies 

Husband-Tested in Alice’s Kitchen

This recipe (and other versions of it) kept popping up on social media. The pictures made my mouth water, so I gave it a shot.  We thought it was terrific tasting. I thought it was tremendously easy to put together on a busy day. I served it with some brown jasmine rice and grapes on the side.  The recipe calls for red curry paste, which can be spicy and as you know, the husband can’t handle the heat, so I used a mild harissa paste.    

Sauce

1 (13.5 oz) can coconut milk

¼ cup hot water

2 Tablespoons red curry paste or harissa paste (I used mild harissa paste.)

3 Tablespoons Soyaki sauce*

3 cloves minced garlic

½ teaspoon sea salt

Vegetables

½ cup red pepper diced

½ cup mushrooms sliced

2 cups kale chopped small

Dumplings

1(16-oz) package vegetable dumplings (I used Trader Joe’s Frozen Thai Vegetable Gyoza.)

Optional Garnish

1 Tablespoon cilantro or parsley

1 Tablespoon green onions

1 Tablespoon crunchy chili onion oil

Instructions

1. Preheat the oven to 400°F (204°C).

2. Pour a can of coconut milk into the bottom of a baking dish. Then, add 1/4 cup of hot water to the can and pour it into the dish to extract all the coconut milk from the can. 

3. Add the red curry paste or harissa paste, the Soyaki sauce*, minced garlic, and salt. Stir with a whisk until well combined.

4. Add approximately 2-3 cups of your preferred vegetable. (I used baby bok choy, mushrooms, and red peppers.)

5. Place the frozen vegetable dumplings on top of the sauce and veggies, then spoon a little sauce over the top of them or flip them over to make sure they get a little coating of the sauce.

6. Cover tightly with parchment and foil and bake at 400°F (204°C) for 20-25 minutes until hot and bubbly.

7. Garnish with crunchy chili onion oil, fresh cilantro or parsley, and/or fresh green onions. Serve hot in a bowl by themselves or over rice or over rice noodles.

Notes:

*If you don't have Soyaki sauce, you can use 2 Tablespoons of soy sauce, 1 Tablespoon of rice vinegar, 1 Tablespoon of coconut sugar, 1 teaspoon of ground ginger, and 1 teaspoon of sesame oil as an alternative.

This recipe is quite forgiving, so feel free to swap out the vegetables and make it your own.

Be sure to cover the dumplings while they are baking to prevent them from drying out.

If using more frozen dumplings than stated or if adding frozen veggies, bake the casserole for an additional 5-15 minutes, until hot and bubbly.

Nutrition

Serving: 4 dumplings with sauce | Calories: 476kcal | Carbohydrates: 53g | Protein: 10g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 887mg | Potassium: 315mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2835IU | Vitamin C: 49mg | Calcium: 102mg | Iron:5mg

The Very Best Vegan Mac & Cheese (Baked Version PLUS Quick & Easy Version)

This is a photo of the baked version of the recipe.

This is a photo of the quick (no-bake) version of the recipe.

Baked Vegan Mac and Cheese

Recipe from Andrew Barnard

Husband-Tested in Alice’s Kitchen

Makes 16 servings (can be halved)

This is the best vegan mac and cheese recipe ever! Not cashew based, so it’s allergy friendly!  If you don't mind using cashews, you can make your own vegan Parmesan cheese and use it for this recipe instead of store-bought vegan Parmesan. This recipe can be halved and baked in an 1½ quart dish (8 ½"x 10" x 2")

1 pound macaroni noodles, uncooked (Use gluten free if needed)

15 oz can butter beans, drained and rinsed 

2 cups dairy free milk 

½ cup vegetable stock 

½ cup vegan butter 

⅓ cup nutritional yeast 

2 Tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon freshly ground black pepper

¼ teaspoon paprika

2 cups vegan shredded cheddar cheese, divided 

1 cup vegan parmesan cheese 

⅓ cup seasoned panko breadcrumbs 

2 teaspoons olive oil, optional

Bring a salted pot of water to a boil. Preheat oven to 350˚F/180˚C degrees. Cook 1lb

macaroni noodles according to the package. Drain noodles once done and set aside.

While noodles cook, to a high powdered blender, add 15oz can butter beans, 2 cups

dairy free milk, ½ cup stock, ½ cup vegan butter, ⅓ cup nutritional yeast, 2

tablespoons lemon juice, 1 teaspoon each salt and pepper, ¼ teaspoon paprika, 1 cup

each non-dairy cheddar shreds and parmesan cheese. Blend this until smooth. Set

aside.

In a lightly greased 9x13 casserole dish, add the drained, cooked noodles. Pour the sauce mixture over the noodles and carefully stir together.

Top with remaining 1 cup of the cheese shreds. If using the oil, in a small bowl

combine the oil with the breadcrumbs and stir to well coated. Sprinkle evenly across

the top.

Bake for 25-30 minutes or until breadcrumbs have started turning golden brown on

top. Remove from oven and let set for 10-15 minutes before cutting into.

Notes

Once cooled, cover any leftovers and place in the fridge for up to 5 days. Reheat in the

microwave or oven (350˚F) until heated through.

Melting Vegan Cheese Tips:

1. Use block vegan cheese and shred it yourself.

2. Let your cheese come to room temperature before putting in oven.

15-Minute Quick and Easy Vegan Mac and Cheese

Recipe from Andrew Barnard

Husband-Tested in Alice’s Kitchen

Makes 4 servings 

While the baked version is excellent, this quick version is just as good and quicker to make.  I've found that this recipe can be halved or doubled successfully.

2 cups whole wheat or regular macaroni noodles, uncooked (Use gluten free, if needed.)

1 (15 oz) can butter beans, drained and rinsed 

1 cup dairy free milk (I use soy milk for extra protein.)

½ cup vegetable stock 

¼ cup vegan butter 

⅓ cup nutritional yeast 

2 Tablespoons fresh lemon juice

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon paprika

1 cups vegan shredded cheddar cheese

½ cup vegan parmesan cheese 

Bring a salted pot of water to a boil. Cook the macaroni noodles according to the package. While noodles cook, the remaining ingredients to a high speed blender. Blend this until smooth, about 3-4 minutes. Set aside. When the noodles are done, drain them and return to the pot.  Pour the sauce in and stir well to combine.  Cook just until heated through.  Remove from the heat and the adjust salt and pepper, to taste.  

Creamy Roasted Veggie Pasta Bake (Vegan)

 

Recipe from The Happy Pear

Husband-Tested in Alice's Kitchen

Serves 4

This vegan dish is so deliciously comforting, especially on a cold winter day.  The original recipe had feta in the title, but the "feta" that is made for this dish had the consistency and taste of ricotta (to me).  The original recipe also called for eggplant, but I didn't have any, I substituted zucchini and that worked perfectly.  This recipe is a keeper for sure.

300 grams or 10 1/2 ounces firm tofu

80 ml or 2.7 ounces  (1/3 cup) melted coconut oil

40 ml or 1.4 ounces (2 1/2 Tablespoons) fresh lemon juice

60 grams or 2 ounces (4 Tablespoons) cashews, soaked overnight

1 teaspoon garlic powder

1 teaspoon kosher salt

2 Tablespoons nutritional yeast

1 large eggplant or zucchini

1 red bell pepper

4 cloves garlic, peeled and left whole

1 small onion

500 grams or 18 ounces cherry tomatoes

3 Tablespoon olive oil plus 1-2 Tablespoons for drizzling over "cheese"

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 teaspoon dried oregano

400 grams or 14 ounces dry pasta (I used whole grain rotini.)

Small bunch fresh basil, fresh lemon juice and/or baby spinach to finish, if desired (optional)

Preheat oven to 350F.  Drain and rinse the soaked cashews.  Place them in a food processor.  Add the tofu, coconut oil, lemon juice, garlic powder, 1 teaspoon salt, nutritional yeast to the food processor.  Process until the the mixture is smooth.  Set aside.

Chop the zucchini, bell pepper, and onion.  Place the zucchini, bell pepper, onion, garlic and cherry tomatoes into a roasting pan.  Drizzle with 3 Tablespoons of olive oil.  Sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper, the oregano and toss to coat.  

Spoon the "cheese" over the vegetables.  Drizzle the "cheese" with 1-2 Tablespoons olive oil.  Pop the pan into the oven and bake for 40 minutes or until the vegetables are soft and cooked through. 

While the vegetables are baking, place a pot of water on the stove and bring to a boil.  Add some salt to the water and then add the pasta.  Cook until al dente according to the package directions.  Set aside about 1 cup of the pasta water before draining the pasta.  

Toss the vegetables with the "cheese" and then add the pasta and toss again.  If it seems too thick, add a bit of the pasta water and mix it in.  

Note:  You can add some fresh basil, lemon juice and/or baby spinach to the pasta dish at the end if you wish.

Buffalo Cauliflower & Chickpea “Dump & Bake” Casserole (Vegan)

Recipe from http://frommybowl.com

Husband-Tested in Alice’s Kitchen

Serves 4-6

If spicy is your thing then you will love this dish as we most certainly did.  Of course, the other great features of this dish besides the flavors are that it is super simple to make and it’s filled with good-for-you ingredients. 

2 cups vegetable broth

½ cup buffalo hot sauce

¼ cup nutritional yeast

1 teaspoon onion powder

1-2 ribs celery, finely sliced

2 cups cooked chickpeas, drained and rinsed

½ medium head cauliflower, chopped into bite-sized florets (about 2 cups)

1 cup uncooked brown rice (I use brown basmati rice.), rinsed and drained

2-3 cloves garlic, peeled and minced

Scallions, for garnish

Preheat the oven to 400F.  Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder together in a medium pot.  Bring it to a boil over high heat.

While the liquid is heating up, put the chickpeas, the cauliflower, celery, brown rice, and garlic in a 9” X 13” baking dish.  Pour the boiling liquid over the vegetable/rice mixture.  Stir together really well to distribute all the ingredients evenly and so that everything is coated in the liquid.

Cover the casserole with a piece of parchment paper and foil.  (If your dish has a glass lid, you can cover the casserole with the parchment paper and then the lid.)

Bake in the middle of the oven for 60 minutes.  Remove from the one and top with the scallions, if using.  Refrigerate the leftovers in a sealed container for up to one week or in the freezer for up to one month.

Serve this casserole with steamed greens or with a green salad and a piece of whole fruit for a complete meal.

Easy Whole-Wheat Macaroni Casserole

8 Servings

Recipe from Skinnytaste.com

Husband-Tested in Alice’s Kitchen

While visiting family in Mexico, I tested this recipe.  It was a big hit. This easy baked pasta dish is made with whole-wheat elbows, ground turkey, veggies, marinara sauce and cheese. It's comforting, kid-friendly (our 3 year old granddaughter loved it) and so easy to make because there's no need to pre-cook the pasta! I served this with a simple salad and roasted carrots. My daughter-in-law added some marinated and sautéed cactus to the meal as well.  You'll find all the ingredients for this delicious meal at Lost River Market & Deli, our community-owned grocery store.

1 lb. 93% lean ground turkey

1 Tablespoon olive oil

1 cup chopped onion

1 medium red pepper, chopped

¼ cup finely diced celery

¼ cup finely diced carrots

1 cup sliced mushrooms

1 (14.5 oz. can) petite diced tomatoes, drained

2 cups prepared marinara sauce (or use your own homemade)

2 cups water

½ teaspoon Italian seasoning

1 teaspoon Kosher salt

8 oz. shredded mozzarella cheese (I used Monterey Jack Cheese.)

8 oz. uncooked whole-wheat elbows (I used whole-wheat penne.)

In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.

Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.

Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.

Bring to a boil and then lower heat to medium-low and simmer for 20 minutes. While simmering, heat oven to 350°F.

Spoon just enough of the turkey/vegetable mixture to cover the bottom of a 9x13 pan. Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.

Cover with parchment paper and then foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.

Servings: 8 • Size: 1/8th • Old Points: 7 • Weight Watcher Points+: 8 pt • Calories: 338 • Fat: 13 g • Carb: 31 g • Fiber: 5 g • Protein: 21 g • Sugar: 2 g • Sodium: 581 mg  • Cholesterol: 63 mg

Black Bean, Broccoli and Rice Casserole

Husband-Tested Recipe from Alice’s Kitchen

6 Servings

It was one of those lucky days when I had just the right ingredients on hand (most of which were left over from another meal.)  I had extra broccoli left over from making a batch of No Crust Mini Quiche and some leftover Indian Yellow Rice (recipes on this blog.) We always have canned beans around.  So, I thought I’d put them all together for a satisfying Meatless Monday dinner. (See Note)  All of the ingredients are available at our favorite community-owned grocery store, Lost River Market & Deli.

1 Tablespoon mayonnaise

1 large egg

Approx. 3 cups chopped broccoli, blanched

1 can (about 15 oz.) black beans, rinsed and drained

½ cup cooked rice (I used leftover Indian Yellow Rice I had made the day before.)

1 can of cream of mushroom soup (I used Amy’s Organic Cream of Mushroom Soup.)

5 Tablespoons unsalted butter, melted

½ large onion, chopped (or substitute chopped ramps, leaves and all)

3 stalks celery, chopped

1 cup shredded sharp cheddar cheese (I used ½ cup of Habanero cheese because I like things a bit spicy.)

Preheat oven to 350°F.  Beat together the mayonnaise and egg.  Put the mayo and egg mixture plus the remaining ingredients in a 9” x 12” casserole dish.  Mix well so that all the ingredients are evenly distributed.  Bake uncovered for 30 to 40 minutes or until hot and bubbly.  Allow to stand for about 10 minutes before serving.

Note:  We try to always have cooked rice or other grains, rinsed and drained canned beans, cheese and blanched vegetables in the fridge so that we can easily make quick, healthy, meatless meals.

Yukon Gold and Sweet Potato Gratin

Recipe from Bon Appétit  | November 2005

Husband-Tested in Alice’s Kitchen

The first time we had this creamy potato dish was at a gathering of friends during the Thanksgiving holiday.  My buddy, Jean, brought it to the table and set it amongst all the other dishes that were shared that day.  I have to say that this was the favorite portion on my plate. Jean told me she had gotten the recipe from Bon Appétit and so I filed that bit of information away until last night when we took dinner to a friend’s house for a birthday party. It was a cold night and so this dish was a comfort to us all.  Lost River Market & Deli has all the ingredients you need for this yummy dish.

6 tablespoons (3/4 stick) unsalted butter, room temperature, divided

2 1/4 pounds Yukon Gold potatoes, rinsed and thinly sliced

1 1/2 pounds red-skinned sweet potatoes, peeled and thinly sliced

2 cups whole milk (I used half and half because I had it on hand.)

1 garlic clove, pressed

1 tablespoon kosher salt

2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

1 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

1 cup whipping cream

Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Layer the potato slices in prepared dish.  (I first layered half the Yukon gold potato slices, then layered the sweet potato slices and then finished the layering with the remaining Yukon gold potatoes.)  Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.

Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.

I made the recipe just as it was written, but other recipe reviewers had made some modifications with good results:

·          Soy milk instead of regular milk with half and half for the cream

·          More garlic and added fresh sage

·          Parmesan cheese was sprinkled over the top

·          Zest of one orange to the cream before boiling

·          One reviewer said she pureed the leftovers along with cook winter squash, then added soy milk and vegetable broth and some curry powder to make a soup!

Wild Mushroom Potato Gratin

Recipe from Gourmet Magazine September 2003 and Husband-Tested in Alice's Kitchen
Makes 8 servings

This mild, wet weather has brought us a fabulous array of mushrooms in our woods. Right now, my husband Jim is bringing home bags of chanterelle mushrooms that he has foraged. Lost River Market & Deli has had some as well in their produce section recently brought in by a local forager. We've sauteed most of our mushrooms in a bit of unsalted butter and put them in the freezer for later as recommended by my Internet research. Jim has been thawing them and putting them in his pasta. I made this dish for our friends Bob and Debbie using fresh chanterelles from our woods, crimini mushrooms from Lost River Market & Deli and Simon's potatoes from the Orange County HomeGrown Farmers Market. This was so yummy, I'm planning to use some of the frozen mushrooms later this fall maybe for a Thanksgiving get together. It'll be a big hit!

1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped
2 1/2 tablespoons unsalted butter
3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
1 1/2 teaspoons minced garlic
3 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 oz finely grated Gruyère (1 cup)

Put oven rack in middle position and preheat to 400°F.
Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon garlic.
Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.
Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.
Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.
Cooks' note: •Instead of using 1/2 lb of 1 type of wild or exotic mushroom, you could use 1/4 lb each of 2 types.

Zucchini and/or Yellow Summer Squash Casserole

Recipe from Miriam B. Loo’s Family Favorites Cookbook and husband-tested in Alice Wootton’s Kitchen

I don’t usually make casseroles, but this one is addictive and I can’t help myself. (Well, actually, I help myself to plenty of it when it’s around!) This recipe came from a cookbook that my son gave to me on my birthday with the help of my mother-in-law when he was only 6 years old, and I can tell you that I’ve made this every year ever since. It’s quite colorful if you use a mixture of zucchini and yellow summer squash, which you’ll find plenty of this time of year at Lost River Market & Deli and the Orange County HomeGrown Farmers Market. This is perfect for those times when you’re asked to bring a “covered dish” to a party. You won’t have leftovers, so if you want some for lunch the next day, you better make two batches! It’ll keep for a couple of days in the fridge and can be reheated in the microwave. To make ahead, just cook, drain and chill the veggies. Mix and chill the soup & sour cream. Just before you’re ready to bake, assemble the all the parts and you’ll be good to go.

2 lbs. squash, sliced
¼ cup chopped onion
1 can cream of chicken or cream of mushroom soup
1 cup dairy sour cream
1 cup shredded carrots
1 8 oz. package seasoned stuffing mix
½ cup butter, melted
Kosher salt, to taste

Bring water to a boil. Add a bit of salt. Place squash slices and chopped onion in the boiling salted water. Cook for about 3 minutes or until squash is crisp tender and brightly colored. Drain. Meanwhile, in a large bowl, combine the chicken soup and sour cream. Add the shredded carrots, squash and onions. Add salt to taste. In another bowl, combine the stuffing mix with the melted butter. Spread half of the stuffing/butter mixture in the bottom of a 12” x 7” x 2” baking dish. Spoon the vegetable mixture on top of the stuffing, then sprinkle the top of the vegetables with the rest of the stuffing mixture. Bake at 350°F for 25 to 30 minutes until hot and bubbly and the top is brown and crisp.

Serves 6