Broccoli Crunch Salad (WFPBNO)

This is the second time I've whipped up this salad for lunch. It is so fresh, crunchy, full of color and flavor. If you aren't a fan of heat start with only 1 tablespoon of sriracha and taste the dressing before moving forward. We like the  heat so 2 tablespoons was perfect for us. As always, you can change up the vegetables you use, using what you like and have on hand. This recipe could be easily doubled and will stay fresh in the frig for 3-4 days. 

Salad:

• 3 1/2 cups chopped fresh broccoli florets
• 3/4 cup frozen, cooked shelled edamame
• 1/2 medium red onion, finely chopped (my onion was huge so I used about 1/4 of it)
• 1/2 red bell pepper, finely chopped
• 1 carrot, grated
• 1/4 cup dry roasted peanuts, chopped
• 1 scallion, slivered

In a large bowl add all of the prepared salad ingredients.

Toss well to combine the salad mixture.

Dressing:

• 1/4 cup tahini
• 2 tablespoons sriracha
• 1 tablespoon apple cider vinegar
• fresh ground black pepper to taste
• water

Add all of the dressing ingredients to a measuring cup and give it a good stir. Start adding water, 1 tablespoon at a time until it gets to the consistency you enjoy! I used 3 tablespoons.

Pour all of the dressing over the salad mix.

Toss to coat all the veggies with the dressing.

Serve for a light lunch or as a side dish.

Enjoy!!!

Sausage and Pesto Ricotta Manicotti

I've made this before but didn't take the time to get my photos together. So, this was an excellent reason to remake this dish. It is really good, although it does take a little prep time. I covered my manicotti in the sauce before cooking it since I had prepped my ingredients in advance and they were not hot. If your sausage is still warm you could bake this for just 10 minutes till bubbly and you wouldn't have to cover each piece of pasta totally. Since I cooked this for 30 minutes, to ensure it was nice and hot, my concern was that the pasta would dry out. 

Tofu Pesto Ricotta

• 1 block extra firm tofu
• 4 tablespoons Nutritional yeast
• 2 tablespoons lemon juice
• 1 heaping tablespoon minced garlic
• 1/3 - 1/2 a cup basil, fresh
• 3 tablespoons walnuts
• 1/2 teaspoon black pepper

Tempeh Sausage

• 1 8-ounce block tempeh
• 1 teaspoon basil, dried
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

For the Manicotti

• 1/2 box manicotti noodles
• 1 24-ounce jar traditional pasta sauce (look for no oil)
• vegan mozzarella for topping, optional

Make the pesto ricotta. squeeze the tofu over the sink to remove as much water as you can. Don't worry if it crumbles everything is going in the food processor. Add all ricotta ingredients.

Pulse until it all comes together, scraping down the sides as needed. Add to bowl and set aside.

Start your water for the boiling the noodles. Make the tempeh sausage. Crumble the tempeh into a non-stick skillet.  

Sauté for 4-5 minutes until it starts to brown. Stir occasionally but not to often as that slows browning.

Add the seasonings and toss to coat. Sauté for another minute or so. Remove from heat.

Preheat oven to 400F. Cook manicotti according to package directions. Add the ricotta to the sausage and stir to combine well. While The pasta cooks if you have a large baggie or a decorating bag you can use that to pipe the filling into each manicotti. If you don't you can use a small spoon or even your fingers.

Cover the bottom of your dish with pasta sauce.

Add the manicotti as you stuff them.

Cover with remaining pasta sauce.

Add the vegan mozzarella cheese if using.

Cover with parchment paper and then aluminum foil and bake at 400 for 30 minutes. You can see my comments at the top of the post. See my comments at the beginning of the post for more info on cook time.

Serve while it's good and hot with a side salad.

Enjoy!!!

Buffalo Broccoli (WFPBNO)

I made this to serve with mac and cheese for dinner the other night. It would also be a delicious appetizer. Fresh broccoli dipped in a batter and then panko and baked until crispy, then coated with Frank's Buffalo sauce. Oh my goodness, so yummy! You could also do this with cauliflower for a wonder meal. Just look at that deliciousness. 

• 1 head broccoli, cut into florets
• 1 cup non-dairy milk, unsweetened, I used almond milk
• 1 teaspoon apple cider vinegar
• 3/4 cup all purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 2 cups Panko bread crumbs, vegan
• Frank's Buffalo Sauce

Chop the broccoli into bite sized florets. Preheat oven to 425F.

Measure milk and add vinegar and give it a stir. Let sit to thicken for a minute.

In a medium sized mixing bowl, stir in flour, cornstarch and salt. 

Add the milk/vinegar mixture to the bowl and whisk to create a wet batter.

In a separate medium bowl add the panko.

Now dip each floret in the batter, let excess drip off and then roll in panko. Add to a parchment lined baking dish. Give each piece a little space

Bake for 15-20 minutes until nice and crispy. You may want to flip them half way through cooking.

Transfer to a serving bowl.

Add the buffalo sauce and give it a toss. Serve immediately as the sauce will get soaked up by the breading and it will become a little soggy. But still delicious.

I served these with homemade mac and cheese for dinner.

Enjoy!