Vegan Spinach Artichoke Phyllo Cups

Vegan Spinach Artichoke Phyllo Cups

Recipe by Jennifer-JuneDifficulty: Easy
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 1/2 package of phyllo sheets (or approximately 24 phyllo shells

  • 10 oz package of frozen spinach, thawed and well-drained

  • 1 medium-large onion

  • 1 large clove garlic

  • 1 14 oz jar or can of artichoke hearts, drained and chopped

  • 1/2 cup plant-based cream cheese

  • 2 tsp lemon juice

  • 1/3 cup bread crumbs

  • 3 Tablespoons nutritional yeast (optional)
    1 tsp dried or fresh dill

  • 1 Tablespoon dried or fresh parsley, finely chopped

  • Salt & Pepper to taste

Directions

  • Pre-heat oven to 375º F (190º C)
  • In a mixing bowl, combine all of the ingredients except for the phyllo
  • If cutting your own phyllo cups, oil your mini muffin tins and cut squares of phyllo big enough to fit in the cups and stick up past the height of them.
  • Divide your filling between your phyllo cups and bake for about 12 minutes
Brussels Sprout Recipe

Roasted Brussels Sprout Salad

Roasted Brussels Sprout Salad

Recipe by Jennifer-JuneCourse: Miscellaneous
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Dressing

  • 2 Tbsp olive oil

  • 2 Tbsp balsamic vinegar

  • 1 small Red onion, diced

  • 1 Tbsp maple syrup

  • 1 tsp Dijon mustard

  • Juice of 1 small (or 1/2 large) lemon

  • Salt and pepper to taste

  • Salad
  • 1 Tbsp olive oil
    1 pound Brussels sprouts trimmed

  • 1/2 cup Almonds, whole or chopped

  • 2 Tbsp Pickled mustard seeds

Directions

  • Preheat oven to 350 degrees and bake the almonds on a baking sheet about 7 to 8 minutes, until golden and fragrant. Set aside to cool.
  • Increase oven heat to 400 degrees and line a baking sheet with parchment paper.
  • Trim the ends and outer leaves from the Brussels sprouts and slice in half lengthwise.
    Transfer to the prepared baking sheet, drizzle with olive oil and add a dash of salt and pepper.
    bake for 30 minutes or until tender on the inside and crispy on the outside.
    Remove from oven and set aside.
  • Whisk together the olive oil, vinegar, lemon juice, maple syrup, and dijon mustard in a small bowl. Season to taste with salt and pepper.
  • Stir red onion and pickled mustard seeds to dressing
  • Roughly chop the almonds
  • Toss together the Brussels sprouts, chopped almonds, and dressing and serve at room temperature
Vegan Fig Cake

Almond Fig Cake

Almond Fig Cake

Recipe by Jennifer-JuneCourse: DessertCuisine: ItalianDifficulty: Medium

A gorgeous Italian-inspired Vegan/Plant-Based Almond & Fig Cake that tastes delicious on its own or served with vanilla ice cream.

Ingredients

  • The equivalent of 4 eggs

  • 8 Tablespoons Aquafaba (or the equivalent of 4 egg whites )

  • 150 grams brown sugar

  • 1 teaspoon ground cinnamon

  • 50 grams cane sugar

  • 150 grams almond flour

  • 100 grams all-purpose flour

  • 16 grams baking powder

  • 1 teaspoon cornstarch

  • 1/2 cup Olive Oil

  • 1/2 teaspoon salt

  • 4-6 fresh figs, sliced – In the above recipe photo the figs are only cut in half, but I found it worked much better when they were sliced in 3 or 4.

Directions

  • Preheat your oven to 180 degrees Celsius (or 350F) and line a 26cm springform pan with baking paper. If your cake pan is smaller, that’s okay. Just be sure to space the fruit a little more widely so that the batter can cook properly.
  • To the bowl with the egg replacer, add sugar and beat until frothy.
  • Add vanilla, cinnamon, salt, and olive oil and mix well.
  • Sift in the baking powder and cornstarch
  • Add the almond flour and all-purpose flour and mix well.

  • Beat (or whisk by hand) the aquafaba until it forms peaks that hold their shape in the bowl.
  • Gently fold aquafaba into the cake batter being mindful to fold it in thoroughly but carefully so as to brake as few of the air bubbles as possible.
  • Pour into a parchment-lined cake pan.
  • Bake the cake for 10 minutes
  • Lay the fig slices gently on the top of the cake, so that they don’t sink into the cake.
  • Sprinkle a little brown sugar on top to help them caramelise (optional).
  • Bake in the oven until the top is golden and the centre doesn’t wobble, about 45 minutes to an hour.
  • Allow cake to cool to room temperature before serving.
  • Enjoy!
vegan chili

Plant-Based Chili

Plant-Based Chili

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 3 cups (or 2 15-ounce/425g cans) of beans, I use kidney beans but you could also use pinto, black beans or navy beans if that’s what you have on hand.

  • 1 15 oz can diced tomatoes

  • 2 Tbsp tomato paste

  • 1 jalapeno, diced (optional or add more for more heat)

  • 1 Green Bell pepper, chopped

  • 1 large yellow onion, diced

  • 4 garlic cloves, chopped finely

  • 3 tablespoons olive oil

  • 1-2 Tbs lime juice

  • 4 tablespoons  ancho chili powder

  • 1 tablespoon ground cumin

  • 1 ½ teaspoons smoked paprika

  • 1 tsp cinnamon

  • 2 whole Bay leaves

  • Salat and pepper to taste

  • 1 cup (12g) cilantro leaves and tender stems, chopped

  • 2 cups vegetable broth

Directions

  • Heat a Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the olive oil, and add the onions. Stir frequently and cook the onions until they start to become translucent. 
  • Add the garlic, green pepper, jalapeño, and tomato paste, and cook for 2-3 minutes, stirring very frequently, If it starts to dry out, add a splash of vegetable broth.
  • Stir in the chili powder, cumin, paprika, and oregano and stir for half a minute or so.
  • Pour in the vegetable broth, and beans, bay leaves, soy sauce, tomatoes + their juices, salt, black pepper to taste, and stir well.
  • Bring the chili to a boil over high heat, then reduce to a gentle simmer, stirring occasionally, until thick, discard the bay leaf, and stir in lime juice, and cilantro.
  • Serve topped with your choice/s of chopped cilantro, sliced scallions, vegan sour cream, avocado slices, sour cream, tortilla chips, etc.
Vegan Pasticcio

Plant-Based Pastitsio

Plant-Based Pastitsio

Recipe by Jennifer-JuneCourse: Miscellaneous
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Pastitsio takes its name from the Italian pasticcio, a similar macaroni dish enveloped in pie crust. Pastitsio also has red sauce in it though so it’s a bit more like lasagna with bechamel sauce on top. It’s big in Greece, and was the only dish I had my heart set on tasting that I couldn’t find a vegan version of.

Ingredients

  • Plant Based “meat”sauce – You can use a premade sauce instead if you like.
  • 2 teaspoon olive oil

  • 1 lb vegan ground meat or seasoned hydrated texturized vegetable protein

  • 1 cup cooked brown lentils

  • 2 medium onions, chopped or minced

  • 4 cloves garlic, minced or crushed

  • 2 tablespoon tomato paste

  • ½ cup red wine or vegetable broth

  • 1 can crushed or pureed tomatoes

  • 1½ teaspoon ground cinnamon, or 1 cinnamon stick

  • ¾ teaspoon ground Allspice

  • ½ teaspoon ground cloves

  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme

  • A handful of fresh parsley, chopped,

  • alt and pepper, to taste

  • Béchamel
  • 4 tablespoons vegan butter or margarine

  • ¾ cup all-purpose flour

  • 2½ cups soy milk, or oat milk

  • ¼ teaspoon ground nutmeg

  • 2 teaspoon lemon juice

  • 4 tablespoon nutritional yeast

  • salt and pepper, to taste

  • Pasta
  • 9 oz bucatini pasta (long macaroni)

  • salt, to boil the pasta

  • 3 tablespoon nutritional yeast

  • olive oil, or cooking spray

  • A pinch or two of Nutmeg and Cinnamon

Directions

  • Plant-Based “Meat” Sauce
  • Heat the oil in a large saucepan at medium heat and add the veggie “meat”. Cook until lightly browned
  • Add the onion and garlic and saute until the onions are translucent and add spices, and tomato paste. Cook for another minute or two.
  • Add the tomatoes, lentils and herbs. Season with salt and pepper. Allow it to simmer uncovered on low heat for 15 to 20 minutes or until most of the liquid has reduced.
  • Béchamel
  • Melt the vegan butter in a saucepan over low heat. Gradually stir in the flour to form a paste. This is called a roux. Cook for about 1 minute or more.
  • Slowly add the soy milk and whisk continuously to prevent clumping, until it thickens.
  • Add the nutmeg, lemon juice, nutritional yeast, salt and pepper.
  • Pasta
  • Preheat the oven to 370˚F
  • Lightly oil a rectangular (11×14 inch) casserole dish
  • Boil the dried pasta in salted water until almost al dente (about 2 minutes less than the instructed amount of time on the package.
  • Drain the pasta well and place gently in a large mixing bowl
  • Pour 1/4 of the “meat” sauce into the bowl and stir gently, making sure all the noodles are coated and being careful not to break them.
  • Lay the noodles in the casserole in the same direction lengthwise.

  • Add the vegan “meat” sauce and spread it evenly across the top of the noodles.

  • Pour in the béchamel on top of the “meat” sauce layer, and spread evenly.

  • Sprinkle the top with a little bit of nutmeg and cinnamon and place in the oven and bake for 45-60 minutes, until it is bubbling on the sides a little and the top is lightly browned.
  • Serve and enjoy!