Tuscan Gnocchi Bake

I love gnocchi.. this is not a secret to anyone who knows me. I also love olives  (especially kalamata olives!), spinach, sun dried tomatoes, zucchini, onions, and vegan cheese sauce that's extra garlicky.  This is my perfect dish. Creamy, salty, loaded with veggies and soft gnocchi.

This us my dream dish for you.. and it's EASY to make. 

Looking for more great vegan recipes? Try my Kale & Almond Pesto Pasta, Vegan Fajita Soup , Mushroom Egg Rolls , Mediterranean Hummus Pizza, Basic Marinara Sauce, and Chocolate Covered Cherry Cupcakes 

Recipe :

2 (17.5 oz) packagesof gnocchi 

1 bunch of fresh spinach 

1 large zucchini, chopped 

1 onion, chopped 

Italian seasoning 

3 Tbsp. Vegan butter 

3 Tbsp. Flour 

3 cups unsweetened plant milk

5 cloves of garlic, crushed 

1/2 tsp. crushed red pepper flakes (optional)

1 (3 oz.) package of sun dried tomatoes*

1/2 cup kalamata olives, chopped 

1 (8 oz.) Daiya mozzarella shreds**

1 cup panko breadcrumbs  (optional)

1/2 cup of vegan Parmesan  (optional)

Salt and Pepper to taste 

Method:

1. Preheat oven to 400°

2. Sautée onions and zucchini over medium heat with Italian seasoning until tender. Set aside. 

3. In a large skillet over medium heat,  melt butter and flour together to form a roux. Stir with whisk to prevent lumps. 

4. Once you have a blonde colored roux, add plant milk, crushed garlic, red pepper flakes, Italian seasoning, salt and pepper to form your sauce. 

5. Whisk well as the sauce comes to a boil. This will prevent lumps.

6. Add your Cheese and allow to melt and become thickened.. about 5 minutes. Remove from heat. 

7. Pour your packages of gnocchi into an 11×13 casserole dish. 

8. Add fresh spinach, zucchini and onions, sun dried tomatoes, olives and your cheese sauce. Toss well.

9. Bake gnocchi for 20 minutes. If using breadcrumbs (see below), add to your gnocchi when there is 10 minutes left to cook. 

optional topping: 

1. In a small dish, mix panko breadcrumbs with Parmesan cheese. 

2. Pour breadcrumbs over gnocchi. 

Makes 4-6 servings.

* if you don't have sun dried tomatoes in your grocery store.. substitute 1 (15 oz) can of  petite diced tomatoes, drained well. 

** You can use any vegan mozzarella you enjoy. If you don't like processed vegan cheese, you can use 1/2 to 1 cup of nutritional yeast in its place.. adjust to your tastes. 

Vegan Fajita Soup

Who doesn't love all the flavors of fajitas? I know we do! This is a easy recipe to pull all those flavors into an simple, one pot meal. Just serve with some colorful tortilla strips and a few chunks of avocado and you have a new "go to" soup for those lazy nights. 

This soup can be easily modified to fit your tastes and time schedule. If you prefer to use a vegan protein like Seitan or chick'n in this dish, it will still work perfectly. Just cut your vegan protein into bite sized pieces and cook as you would the mushrooms. I just used mushrooms because that's what we had on hand & they are easy to find in all parts of the world. You can substitute the vegan cream cheese for silken tofu and my vegan cheese sauce for any vegan cheese you can find at your local store, nutritional yeast, or just leave it out if you're not a fan. To make it easier, a bag of frozen bell peppers and onions can be used in place of fresh, chopped peppers & onions. 

All my recipes are open to your own personal interpretation. Just use the recipes as a guide as you learn to cook vegan meals. As you get used to the substitutions, please, make it your own! I love it when readers leave comments on their adaptations they have tried & enjoyed so others can try their creations too... that's how we learn 💜

Looking for more great vegan recipes? Try my Cheesy Cuban Black Bean and Plantain Bowl, BBQ Tempeh over Southwestern Cauliflower Rice, Spicy Ramen with Tofu and Asian Veggies, Vegan Fried Chick'n and Gravy, Vegan Comfort Soup, & Orange Creamsicle Cupcakes

Recipe:

1 (8 oz) package of mushrooms, chopped 

1 (15 oz) can of corn, drained 

1 pobalno pepper, seeded & chopped 

1 purple onion, chopped 

2 bell peppers, seeded & chopped 

1 (1 oz) package of taco seasoning

1 (15 oz) can of black beans, drained and rinsed well

1 (15 oz) can of pinto beans, drained and rinsed well

2 (32 oz) vegetable broth 

1 (10 oz) can of diced tomatoes with green chilies 

1 (8 oz) container of vegan cream cheese 

1 cup of my Easy 5 minute vegan cheese sauce  

1 bunch of fresh spinach, chopped 

**Optional add ins & toppings**

1/2 tsp of liquid smoke  

1 fresh jalapeño, chopped 

Vegan sour cream 

Crispy tortilla strips 

Chopped avocado

Lime wedges 

Fresh chopped Cilantro 

Method: 

1. In a deep, soup pot over medium heat, cook your mushrooms, poblano pepper, bell peppers, onions and corn until tender. 

2. Add black beans, pinto beans, taco seasoning, diced tomatoes with green chilies, vegan cheese sauce, vegetable broth, vegan cream cheese, liquid smoke (optional), spinach, salt and pepper to your soup pot. 

3. Reduce heat to medium low and cook an additional 15 minutes, until warm and bubbly.

4. Top with chopped jalapeños, tortilla strips, vegan sour cream, lime juice, Cilantro, and avocado (or other desired toppings) before serving. 

Makes 6 servings 

Vegan Mac-n-cheese with Green Peas

This is as simple as it gets. Vegan comfort food that even your kids will love. This mac-n-cheese has become a staple at our house because it's quick and easy. 

You could buy one of those boxed vegan mac-n-cheese meals, nothing wrong with that. I, honestly, use them when I'm short on time. I try to make this more than the boxed stuff just because we enjoy cooking as a family. 

This recipe is simply the old standard recipe I used to make before going vegan, veganized. I absolutely love taking a family recipe and making it vegan. It's a great way to prove that "anything you can make, I can make vegan!" Mac-n-Cheese is not the exception to that saying,  it's the proof that it's always true!

Looking for more great vegan recipes? Try my Sriracha Black Bean Burger, Buffalo Chic Pea Quesadilla, Stuffed Eggplant Parm , Baked Spinach and Artichoke Pasta , BBQ Tempeh over Southwestern Cauliflower "Rice" , & Triple Berry Cobbler

Recipe:

1 ( 1 lb.) box of pasta, cooked according to box directions & drained well.

3 Tbsp vegan butter 

3 Tbsp flour 

2.5 cups unsweetened plant milk 

1 tsp. yellow mustard 

3 slices of Chao creamy original cheese* 

4 slices of Daiya cheddar slices*

Salt, pepper and paprika to taste 

1 cup frozen green peas, thawed & warmed up in a microwave safe dish

Method:

1. Prepare you pasta according to the package and drain well.

2. In a large skillet, heat butter and flour over medium heat. Whisk constantly to prevent lumps. Cook 3-4 minutes, until well combined and "blonde" colored.

3. Add plant milk, salt, pepper, paprika and mustard. Whisk again to break up any lumps. Continue whisking occasionally until mixture comes to a boil and becomes thick. 

4. Add your cheese and stir until it all melts into a creamy cheese sauce. 

5. Toss pasta and green peas with your cheese sauce. Allow to cook a few more minutes until everything is heated throughly. 

6. Sprinkle with a little paprika before serving. 

Make 4-6 servings.

* If you don't have, or can't find, the Chao or Daiya I used in this recipe, use any combination & brands you like. Just make sure your cheese combination equals about 2 cups for this recipe. 

You can also use 1/2 - 3/4 cup of nutritional yeast in place of the cheeses I used in this recipe. It will not be as creamy, but the flavor will be similar. 

Deliciously Sweet Beet & Apple Juice

I have STRUGGLED to like beets. I need to like them. They are really good for your body, especially when you have problems with inflation in your joints, like I do. 

I have been on a "quest" to enjoy this red, beautiful veggie. I have tried different juices, pickled beets, and even beet salads.. hated them all equally. 

Today, finally, I tried a beet juice that I loved! My oldest daughter, Britani, made me a pitcher of beet juice and insisted I try it.  I did so, only out of love for my daughter. I was so pleasantly surprised! It was sweet and delicious! My daughter is a genius. This is her recipe for really good beet juice ( never thought I would publish those words!)

Looking for more refreshing vegan recipes? Try my Mediterranean Hummus Pizza, Black Bean Salad W/ Crispy Polenta, Blueberry Oatmeal Breakfast Cookies, Turkish Stuffed Grape Leaves, Black Eyed Pea Salad, Green Citrus Smoothie, Summer Berry Cobbler, Kale & Almond Pesto, Mediterranean Cucumber Salad, & my Basic Marinara Sauce

Recipe:

3 whole organic beets, chop off tops and roots. Cut into pieces. 

3 honey crisp apples, cored & chopped 

Method:

Put your beets and apples into your juicer.

Strain using cheese cloth, if desired.

Serve cold.