Chickpea Alfredo Spaghetti Squash

Ingredients
1 large spaghetti squash
Avocado oil
1-2 tbsp. vegan butter
1 small white onion, died
1 can chickpeas (3/4 c. dried) 
1 tsp. Italian seasoning (or mix of basil, oregano, thyme) 
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground nutmeg
salt and pepper, to taste
2 c. cashew cream (3/4 soaked cashews, blended with water up to 2 cups) 
1 garlic bulb, roasted
1/4 c. vegan grated parmesan
1/4 c. vegan shredded parmesan
1 tbsp. nutritional yeast
1/2 lemon, juiced
Vegan mozzarella shreds

Directions

Cut off top of garlic bulb, drizzle with oil and wrap in foil. Roast in 375-degree oven for 35-45 minutes. 

Cut your squash in half and scoop out the seeds. Brush with avocado oil and place face down on baking pan. Roast in oven for 30 minutes or until tender. 

While squash is cooking, prepare the sauce. Drain and rinse your chickpeas. Add vegan butter to a large saucepan and sauté onions for about a minute. Add chickpeas and seasonings. Mix well and sauté for 5 minutes, stirring frequently. Add in the cashew cream, vegan parmesan cheeses and nutritional yeast. Squeeze in the roasted garlic and fresh lemon juice. Salt to preference and cook on low for 10-15 minutes until warmed through. 

Remove squash from the oven. Use a fork to shred the squash into the alfredo sauce. Mix well and then add the combined squash and alfredo back to the squash shells. Top each filled squash with vegan mozzarella and place in the oven until cheese melts, about 20 minutes. You may also want to broil for a few minutes to brown up the top. 

Serves 4. 

Vegan Quiche

Ingredients
1 vegan pie crust

3 leeks, light green and white parts finely chopped

2 c. mushrooms

2 tbsp. vegan butter

2 cloves garlic, minced

1-14 oz. package extra firm tofu, drained

1/2 c. raw cashews

1/2 tsp. nutmeg

1/4 c. nutritional yeast

1/2 tsp. garlic powder

1/2 tsp. kala namak (black salt)

1/2 cup water

Salt and pepper, to taste

Directions

Preheat oven to 350 degrees. Saute leeks and mushrooms in butter with some salt and black pepper until the leeks become soft and tender, but do not brown. 

Place all other ingredients into Vitamix and blend until very smooth and airy. Season with salt and pepper, as needed. 

Add the tofu custard to the leeks and mix well. Pour the filling into the pie crust and bake for 45 minutes, or until filling is set. It should not jiggle. Cool for 20 minutes before serving. 

Spiced Creamy Broccoli Soup

A hearty, healthy bowl of winter comfort from Vegan Richa. 

Ingredients

2 tsp. extra virgin olive oil

1/2 c. chopped onion

2 c. or more grated broccoli

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. black pepper

1/3 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. or more cayenne

2 tbsp. or more nutritional yeast

3/4 tsp. or more salt

3 tbsp. fresh basil, to taste

1/4 c. cashews soaked for 15 minutes or longer (1/3 cup for creamier)

2 c. or more unsweetened non-dairy milk 

Cayenne, for garnish

Directions

Heat oil in a saucepan over medium low heat. Add onions and a dash of salt and cook until mostly translucent, about 6 minutes. Add the shredded broccoli and spices. Mix and cook for 1 minute. Mix in the nutritional yeast and salt. I used some broccoli stems and some florets and processed them in a food processor to get about 2 cups grated broccoli.

Blend the cashews and basil with 1 cup of non-dairy milk until smooth. Blend a couple of times if the cashews were not soaked. Add to the saucepan. Add the rest of the non-dairy milk and mix in. Bring to a boil, about 5 minutes. If the soup starts to thicken too much or needs more liquid, add 1/4 to 1/2 cup or more water and mix in. Taste and adjust salt and spice.

Simmer for another 3 to 5 minutes or until desired consistency. Garnish with cayenne or red pepper flakes. 

Serves 2, as entrée.

1 serving = 325 calories

Vegan Fettucine Alfredo

Ingredients
2 tsp. oil
8 oz. fettuccine
4 cloves garlic, minced
2 tsp. lemon zest
1 tsp. Herb de Provence or dried Italian herb mix of choice
Fistful chopped fresh parsley
Couple twists pepper
Salt to taste

Cashew Cauliflower Cream Sauce
¼ c. raw cashews, soaked in hot water
300 g. cauliflower head, yielding about 2 cups
2 tbsp. nutritional yeast 
¼ tsp. garlic powder
½ tsp. onion powder or dried onion flakes
2 tsp. lemon juice
1/3 c. chilled water to thin the sauce
Salt to taste
Couple twists pepper
Makes about 3 cups of sauce

Instructions
Place cauliflower on the steaming rack in the Instant Pot. Steam for 6 minutes on high pressure and quick release. Carefully take out the softened cauliflower. Once cool, place cauliflower and remaining cream sauce ingredients into high powered blender and blend until smooth. 

Prepare pasta according to directions. While pasta is cooking, sauté garlic for 30 seconds. After draining pasta, add to sauté pan with garlic and toss with lemon zest, herbs and salt. Scoop 2 cups of sauce or more in the pasta or as needed and toss to coat. Add in freshly ground pepper. Taste test and adjust seasoning if desired.

Serves 4.

1 serving = 315 calories

Vegan Cottage Cheese

While not an exact approximation, this recipe definitely comes close to filling the void left by cottage cheese. Check out the original recipe by Loving It Vegan.

Ingredients
1 and 1/2 c. raw cashews, soaked in hot water for 1 hour
2 tbsp. lemon juice
1/2 c. coconut cream (canned, unsweetened)
1/3 c. water
1 tsp. white vinegar
1 tsp. salt
1 tbsp. nutritional yeast
1 tsp. onion powder
1 tsp. garlic powder
8 oz. extra firm tofu, pressed and crumbled
1 tsp. chives, chopped

Directions
Place soaked cashews, lemon juice, coconut cream, water, white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth. Crumble the tofu and add it to a bowl. Pour over the blended cheese mixture, add the chopped chives and fold everything together gently so you don’t break up the tofu.

Place into the fridge for at least an hour to firm up.

1/4 cup = 146 calories

Vegan Sour Cream

Ingredients
1 c. raw cashews, soaked in hot water for 10 minutes
1/2 c. unsweetened nondairy milk (I used Ripple)
2 tbsp. lemon juice
1/2 tsp. apple cider vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. white pepper, freshly ground

Directions
Drain and rinse the cashews and place in high-powered blender with remaining ingredients. Combine on high until very smooth.

Refrigerate for at least an hour before serving. Keeps for 7 days in the fridge.

Makes 1 cup.