Cooking Style: Baking
Baked Lentil Veggie Fritters with Coconut Cilantro Sauce
PrintBaked Lentil Veggie Fritters with Coconut Cilantro Peanut Dipping Sauce Fried vegetable fritters are a popular tea time snack in parts of India. Local cookbook author Mish Sen skips the deep fryer for a lighter and irresistibly fluffy and delectable take on the classic appetizer. Paired with a bright, spicy dipping sauce, they’re the perfect … Continued
Sweet Potatoes with Whipped Feta
PrintSweet Potatoes with Whipped Feta Backyard get-together? Holiday party? Game night? If you’re not sure what to make, try these handheld snacks. They’re packed with all the flavors of a full entrée in a bite-sized morsel. Crispy roasted potatoes are the perfect vessel for silky smooth whipped feta. IngredientsFor the Sweet Potatoes:1 large sweet potato, … Continued
Roasted Carrots with Bean Purée and Maple Pepitas
PrintRoasted Carrots with Bean Purée and Maple Pepitas Here’s a simply delicious way to enliven your dinner plate: organic roasted carrots with maple syrup and roasted pepitas (pumpkin seeds) — great as a plant-based entrée or a side with roasted meat or seafood. Late fall is the best time to enjoy them. As temps drop, … Continued
Vegan Quiche
PrintVegan Quiche Plant-based entrees like this quiche are perfect when cooking for a group with diverse dietary needs. The locally made egg replacer from AcreMade contains a hefty serving of pea protein in each serving. IngredientsFor the crust1 16-oz. bag of frozen shredded potatoes, completely thawed2 Tablespoons olive oil1 teaspoon onion powder½ teaspoon kosher salt¼ teaspoon … Continued
Vegan “Bacon” & Jalapeño Appetizers
PrintVegan “Bacon” & Jalapeño Appetizers Ingredients2 sheets Dufour Pastry Kitchens Plant-Based Pastry Dough, thawed1 Tablespoon flaxseed meal, beaten with 3 T water and set aside1 cup shredded vegan cheese of choice (Daiya Dairy Free Mexican Blend works well)2-4 Tablespoons pickled jalapeños, chopped2 Tablespoons Dijon mustard12 slices Lightlife Plant-Based BaconInstructionsPre-heat oven to 375°F and line 2 baking … Continued
Cheesy Jalapeño and Bacon Twists
PrintCheesy Jalapeño and Bacon Twists Wow your guests at your next gathering with these savory twists. They’re cheesy, spicy, and smoky — the perfect game day appetizers! Ingredients2 sheets puff pastry, just thawed1 whole egg, beaten until smooth with 1 Tablespoon water¾ cup cheddar cheese, grated¼ cup Parmesan cheese, grated2-4 Tablespoons pickled jalapenos, chopped2 Tablespoons … Continued
Layered Eggplant Parmesan
PrintLayered Eggplant Parmesan You’ll love how quick and effortless it is to get this eggplant parmesan on the table. A simple substitution turns this vegetarian dish into a fully vegan one! Ingredients1 Tablespoon olive oil1 medium eggplant, cut lengthwise into ¼-inch slices1 cup marinara sauce1 cup Fontina cheese, shredded1 cup Parmesan cheese, shredded2 Tablespoons fresh basil, cut into thin … Continued
Batch-Cooked Turkey Meatballs and Veggies
PrintBatch-Cooked Turkey Meatballs and Veggies Cook these savory meatballs and veggies ahead and reheat for different meals throughout the week. They’re a delicious base for any number of dishes, from sandwiches to pasta and more. IngredientsFor the meatballs:¼ cup red onion, finely chopped¼ cup red bell pepper, finely chopped2 Tablespoons fresh flat leaf parsley, … Continued
Veggie Lasagna
PrintVeggie Lasagna IngredientsFor the vegetable layers:2 Tablespoons extra virgin olive oil1 large sweet onion, diced4 cloves garlic, finely chopped2 large zucchinis, diced2 large yellow squash, diced6 cups baby spinach, chopped¼ teaspoon kosher salt¼ teaspoon freshly ground black pepperFor the herbed bechamel:4 Tablespoons butter½ all-purpose flour3½ cups whole milk, brought to room temperature½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon dried basil½ … Continued