Category: mains

ricotta gnocchi & tomato sauce

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pan sear gnocchi in

a nonstick pan with plenty

of olive oil

previous version, 4 servings

gnocchi: 1 lb ricotta, 2 eggs, 2 c flour, s&p, 1 c grated cheese; sauce: olive oil, 2 T minced garlic, s&p, red pepper flakes, 2 veggie bouillon cubes, 3 c mirepoix, 1 c white wine, 2 cans diced tomatoes undrained, 1/4 c lemon juice; toppings: parm, more red pepper flakes, basil

gnocchi: knead 3 minutes on floured surface with floured hands, adding flour as needed, form balls; pan sear on both sides in more olive oil & salt; sauce: brown 1st 6, add rest, cook down; top pasta with sauce, add toppings

sheet pan pizza

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focaccia like

dough needs oiled fingers &

a well oiled pan

source

dough: 1 packet instant yeast, 1 T sugar, 1.5 c warm water, 3 T olive oil, 2 3/4 c flour, 1 t sea salt; sauce: big can whole tomatoes undrained+3 T olive oil+1 t sea salt; toppings: sliced onions & garlic, basil, sliced vegan mozzarella, red pepper flakes, dried oregano, s&p

dough: dough hook 5 minutes, spread in well oiled sheet pan, rest 1 hour; dimple dough towards edges of pan, add sauce, veggies, spices; 450 F, 25 minutes; add cheese, broil; top with basil

1 pot broccoli, tofu & rice

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the birding app won’t

identify calls of toads

since they are not birds

source, 3 servings

4 cloves minced garlic+2 T minced ginger+2 T sesame oil+salt+1.5 c rice; 2.5 c water, 6 c chopped broccoli; 1 lb cubed tofu+2 T tamari+2 T pb+1 T chile crisp; toppings: cilantro, balsamic glaze, more tamari+crisp

cook rice mixture 3 minutes, add water, simmer covered 10 minutes; top with broccoli, simmer covered 10 minutes; turn off heat, top with tofu mixture, cover & rest 10 minutes; add toppings

baked beans & cotija

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2 kinds of cheese on

top of beans & vegetables

under the broiler

source, 6 servings

oil, 1 diced onion, 2 T minced garlic, 1 diced pepper, 1 diced jalapeño, 1 t cumin, 2 t chili powder, tiny can tomato paste, s&p, 2 cans rinsed & drained black beans, 1 can drained corn, 4 oz greens, 1/4 c lime juice, 2 cans undrained diced tomatoes, 2 c cotija+pepperjack

brown oil, spices, garlic, onion, peppers; add paste, add all but cheese; top with cheese, broil

creamy beans & panko salad

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add toasted panko

to the greens while it’s still warm

to wilt them a bit

source, 4 servings

salad: 2/3 c panko+2 T olive oil+s&p; 1/4 c lime juice, 1/3 c grated parm, 2 T olive oil, baby greens; beans: 1 sliced onion, 2 T minced garlic, s&p, red pepper flakes, 2 T olive oil, 2 tiny cans tomato paste, 2 cans drained & rinsed white beans, 8.5 oz sundried tomatoes in oil undrained, 1 c cream, 1/2 c grated parm; toppings: toast, red pepper flakes

salad: toast panko mixture, combine; beans: cook oil, spices, garlic, onion 3 minutes; add paste, cook 3 minutes; add rest, cook 5 minutes; serve with toppings

quick thin crust pizza

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regular vegan

mozzarella or the kind

that’s in a bottle

2 servings

dough: 1 packet yeast, 1 c warm water, 1 T maple syrup, 1 t salt, 2 c flour, 1 T coconut oil; toppings: 1 can tomato sauce, 12 oz vegan mozzarella, basil, garlic powder, dried parsley, black pepper, red pepper flakes

form ball with dough ingredients, rest covered room temperature 1 hour; make 2 disks on oiled baking sheets, 450 F, 8 minutes; add toppings, 450 F, 8 minutes