Tag: Health

Main

Cauliflower Cobbler

His Bite, Her BiteLeave a comment

Nora: A long time back, a coworker brought chicken pot pie leftovers to work that were very similar to this recipe. Cream of chicken soup, canned biscuits, you know the drill. I thought that kind of comfort food would be out of my reach until we came across this recipe! You can make your own vegan biscuits if you prefer not to deal with the spooky ingredients in canned biscuits.

Josh: Wholesome, savory, creamy, indulgent, and also delicious. This has that perfectly warming, pot pie eating experience to it. It is easy to make and great for reheating. It can feed a group or provide leftovers for many meals to come. Great in cold weather but also great in not-cold weather because it’s so darn scrumptious.

Cauliflower Cobbler
Adapted From: Connoisseurus Veg
Time: Approximately 50 minutes (10 minutes prep, 30 minutes cooking, 10 minutes cooling)
Makes: Dinner for 2 and at least 3 separate sets of leftovers, or dinner for 5
Omnivore Index: This is obviously full of veggies, but it is so creamy and wholesome that nobody will realize it is nondairy.
Ingredients

1 med onion, diced
1 bag frozen soup veggie mix (approx 10-12 oz)
3 cloves garlic, minced
1/2 cup flour
1 cauliflower, chopped into florets
1.5 cups veggie broth
2 cups nondairy, plain milk
1/2 cup nooch (nutritional yeast)
2 tbsp soy sauce
2 tbsp apple cider vinegar
1 can chickpeas, drained (approx 14 oz)
1 tbsp seasoning blend (for example, Trader Joe 21 Seasoning Salute or steak seasoning)
2 cans vegan-friendly biscuits (our local Kroger has a no-name brand that is vegan)
Recipe

-Preheat oven to 375 degrees F
-Sautee onions and frozen vegetables in a little oil until soft, add garlic, then add flour and stir until evenly coated
-Add everything except chickpeas and biscuits, simmer uncovered until cauliflower is tender (10-15 minutes)
-Add chickpeas, season with salt and pepper
-Place a 9×13 baking dish on top of a cookie sheet to catch overflow. Put stew into the baking dish, put biscuits on top covering stew. Bake 15 minutes, or until biscuits are golden brown.
-Let sit 5-10 minutes before serving.
Closing Arguments
Nora: Leftovers the next day may actually be better.
Josh: This recipe is just the best.
Side Dishes

Garlicky Veggie Dip

His Bite, Her BiteLeave a comment

Nora: This is a mash-up of multiple different vegan cheese and cream cheese recipes. It never really came out as a good replacement for either of those things, but it is an excellent dip or spread. It’s sort of like hummus but with all kinds of zesty flavors in it. Scoop with veggies, crackers or chips, smear it on a burger, use it as a salad dressing… just whatever you do, make sure everyone around you eats it; this stuff is potent.

Josh: I am formerly a professional hummus maker, as in I used to make it for a vegetarian cafe, and I tell you that to say I know an awful lot about delicious, creamy dips. This veggie dip is amazing. Who doesn’t love garlic, for one? For two, who doesn’t love indulging in creamy dips? For three, cashews are full of great nutritional benefits, so why not make yumminess out of cashews? It goes well with chips, crackers, sliced veggies, bread, or even as a thick dressing for a salad (what? You mean you don’t use hummus as a salad dressing? Why the hell not?). Basically this is a great appetizer, side dish, or feature in a main meal that you will always want more of.

Garlicky Veggie Dip
By: His Bite, Her Bite
Serves: 6-8 along with other snacks
Time: 10 minutes active, 30 mins to 26 hours passive
Omnivore Index: if they eat hummus, they’ll eat this
Ingredients:
– 9oz raw cashews
– 2 Tbsp lemon juice
– 2 Tbsp apple cider vinegar
– 4 Tbsp oil
– 2 Tbsp garlic powder
– 1 tsp salt
– 1 tsp onion powder
– 4 Tbsp nutritional yeast
– 1 Tbsp spice blend (we use 21 Seasoning Salute from Trader Joe’s, but Everything Bagel seasoning or McCormick’s Montreal Steak would also be nice)
Directions:
1. Ideally, soak the cashews in water overnight, refrigerated (anywhere from 12-24 hours). If you forget to do that, quick soak the cashews by putting them in a saucepan with about 4 cups of water. You want the cashews to be covered with water, plus a few inches above them because swell quite a bit. Simmer the cashews for 10 minutes. Remove from heat and cover. Let sit 20 minutes.
2. Drain the cashews, put in the blender with the wet ingredients, blend until smooth. Scrape down sides as needed. If your blender is struggling, add water one tablespoon at a time.
3. Transfer the cashew paste to a medium mixing/storage bowl and stir in dry ingredients.
4. Chill dip in the fridge for at least two hours so the spices can hydrate.
Closing Arguments
Nora: it’s hummus, but with more stuff in it. What’s not to love?
Josh: it’s like you won the lottery if the lottery was delicious and creamy and “winning” meant tasting it.
Main

Gnocchi Primavera

His Bite, Her BiteLeave a comment

Nora: I love this recipe because it is so easy and it only uses one pot and the blender… oh and it’s delicious! The leftovers are also excellent for several days after. Feel free to try any blend of quick-cooking veggies. I bet zucchini or asparagus would be great in this dish! Just add them in while cooking the mushrooms.

Josh: This is the ultimate weeknight dinner. The ingredient list is modest, the prep work is easy, and the whole thing comes together quickly! Then when you think about how rich and creamy it is, comfort for your tum, and how absolutely delicious it is… well, there are just so many reasons why this is an ideal dinner. It’s the kind of meal that tastes like you slaved over it for hours even though it took you mere minutes. Most importantly: gnocchi. Mmmm.

Gnocchi Primavera
Makes: dinner for 4, or dinner and lunch for 2
Cook Time: 20 min
Omnivore Index: Creamy and indulgent, nobody is going to assume it is dairy free.
Ingredients

-1 package gnocchi
-2 roma tomatoes, diced
-bunch of spinach (4 handfuls work well)
-8 oz mushrooms, sliced
-15 oz can great northern beans, drained
-oil, for caramelizing mushrooms

Sauce:
-1 cup nondairy milk
-1/2 cup (2.25-2.5 oz) raw cashews
-2-3 cloves garlic
-2 tsp miso
-3 tbsp nutritional yeast
-1 tsp tapioca starch/flour
-1 tsp salt
-cracked black pepper, to taste

-green onions for garnish

Instructions
1. Cook gnocchi according to package directions.
2. While gnocchi is cooking, throw sauce ingredients into a high-speed blender and run for 1-2 minutes or until completely smooth. (If you do not have a high-speed blender, quick-soak your cashews by putting them in a small pot of water, bring to boil for five minutes, let sit covered 30 minutes or as long as your patience will allow before draining. Or soak overnight in the fridge.)
3. Put spinach in your colander and drain the gnocchi on top of it. Return pot to the stove with a bit of oil over medium heat.
4. Saute mushrooms until they release juices and those juices evaporate. Add everything into the pot and cook, stirring frequently, for 2-3 minutes until sauce thickens.

Closing Arguments
Nora: gnocchi = dumplings = good
Josh: Did we mention this is a great excuse to eat gnocchi?
Main

Dijon Brussel Sprouts Bowl

His Bite, Her Bite1 Comment

This looks like exactly the kind of meal we avoid, which is to say “bowls.” Have you noticed how almost all vegan recipes these days seem to be “bowls?” It is wild, and we are wildly unimpressed by bowl recipes. This one gets a pass because it is actually, surprisingly delicious. Brussel sprouts, vegan sausage, and best of all mashed potatoes.

The flavors in this go together just so damn well, but the magic is in that homemade dijon dressing. It really does the trick. Great meal, easy to prepare, and the leftovers hold up extremely well. Pro tip, you will need more dijon dressing, we made a batch for dinner and another for the leftovers. By the way I also ate some of the leftovers for breakfast and it was a good decision.

Dijon Brussel Sprouts Bowl
Makes: 4-5 servings
Inspired by: Budgetbytes
Omnivore Index: Everyone will know this is weird food, maybe even vegan food, but nobody will argue against how incredible it tastes
Ingredients

Mashed Potatoes
-2.5 lb russet potatoes
-1/2 tsp salt
-2 tbsp vegan butter
-1/2 cup nondairy milk

Dijon dressing
-6 tbsp oil
-6 tbsp (84g) vegan mayo
-6 tbsp (90g) dijon mustard
-6 tbsp red wine vinegar
-1/4 tsp salt
-1/2 tsp sugar
-1/4 tsp garlic powder
-freshly cracked black pepper

Brussel sprouts and sausage
-1 lb fresh brussel sprouts
-12-14 oz vegan sausage
-2 tbsp oil
Recipe

Brussel Sprouts and Sausage
-Clean brussel sprouts and slice in half
-Slice sausage into medallions
-Toss brussels and sausage with oil, put in baking dish, and bake at 425 F for 20-25 minutes, stirring halfway through

Mashed Potatoes
-Clean and cube the potatoes
-Boil on high with some salt 7-10 minutes
-Drain the potatoes
-Mash together with butter and milk
-I usually add a little garlic and onion powder as well

Dijon Dressing
-Combine all dressing ingredients by whisking together in a bowl

Layering
-Put mashed potatoes at the bottom of your bowls
-Scoop brussel sprouts and sausage mixture on top
-Drizzle dijon dressing over the bowl
-Smash

Notes

We use Earth Balance for butter
We use Silk Protein for milk
We use Just Mayo for mayonnaise
We use Torfuky Italian Sausage (if you’re avoiding processed foods you could use chickpeas instead, only because the critical point of this recipe is the dressing and not the filling. However we recommend using vegan sausage because the flavor is a major part of the whole)

Even the cats are all about this dinner.

Closing Arguments
N: But for real, the dijon dressing.
Main

Kale and Gnocchi Soup

His Bite, Her BiteLeave a comment

Nora: Dumplings (gnocchi are dumplings, I say), cooked carrots, broth… plus it cooks in 30 minutes. I love a simple soup where you don’t have to pull out the whole spice rack to end up with a delicious meal at the end.

Josh: We had this soup for the first time when my sister and her partner were having us over for dinner. They did it without meat on account of us and served it with bread. It was delicious. We were practically starving at the time though, so we wondered if it would be as good under normal circumstances. I won’t keep you in suspense: it is.

We made a few minor changes before adding it to our repertoire and are very pleased with it. Every time we make it, we verbally remind each other, “Mm, this is good soup.” Good for cold weather, having company over, or just for the love of soup. Cheap to shop for, easy to assemble, and quick to cook. Great, pain-free dinner for when you don’t have much time to cook or don’t want to spend much time to cook.

Kale and Gnocchi Soup
Makes: Dinner for two, lunch leftovers for two (or dinner for four)
Adapted from: budgetbytes
Time: 5 minutes prep, 20 minutes cook
Omnivore Index: People will see this soup doesn’t contain meat but when they try it they won’t miss it.
Ingredients

1 onion, diced
4 cloves garlic, minced
2 carrots, peeled and sliced (or about 10 baby carrots)
A bunch of kale, de-stemmed (we added about two soup bowls’ worth this time)
5 cups chicken-ish broth
1/4 tsp nutmeg
1/2 tsp basil
Pinch red pepper flakes
1 tsp salt
20 cranks cracked black pepper
1 15 oz can chickpeas, drained
1 lb gnocchi
1/2 cup milk
Directions

-Saute onion and garlic in oil over medium heat for 3-5 minutes. Add carrots and cook another 3-5 minutes.
-While those cook, pull kale leaves off the thick stems and slice or shred into smaller leaves. Wash.
-Add kale to pot and cook another 3-5 minutes.
-Add broth, spices, pepper, and chickpeas. Bring to a boil.
-Add gnocchi and cook for 3-5 minutes.
-Remove from heat and add milk.
Notes:

-For nondairy milk, we use Silk Protein Nut Milk (plain flavor).
-For broth, we use Better than Bouillon No Chicken base.
-Chickpeas are one of our all-time favorite protein sources when we cook. Way cheaper than buying faux meats, easy to add to a recipe that is lacking for protein, and hearty enough not to mush when you cook them.
-If you really hate kale you could try usimg spinach, just add it in after you finish cooking the gnocchi.
Closing Arguments
Nora: Super good for cold nights but light enough that you don’t have to give it up in the summer.
Josh: If you’re like me, you’ll use every opportunity to eat gnocchi. Mmmm.