Zucchini Casserole-plant based

 For years I've been making my grandma J's Zucchini Casserole, or at least my rendition of it. 

I'm a girl who loves food traditions, but changing to a plant based diet a couple of years ago really affected many of our food based traditions. Like Thanksiving, Christmas, Easter Sunday etc. 

Many years ago our kids boycotted traditional Easter dinner foods. They determined that they loved taquitos (home made), and English trifle. So, that's what we've had for our Easter Sunday meal- for years. This year, my kids threw me a curve ball and said since only two of them eat trifle (it's totally not plant based), and as only one of them eats meat, they were open to some new Easter food traditions. 

Cue up grandma's Casserole.....(drum roll) pure comfort food. 

It is also super easy to adapt based on the quantity of your ingredients. 

There are a couple of steps to making this...and you can adapt and make it as hard or easy as you want-based on your energy levels.

Prep:

Toast 6-8 slices of plant based bread. Allow to sit put for a couple of hours until dried out and hard (if you live someplace humid, you'll want to toast the bread in your oven at a low temperature so that it can really dry out). 

Using a food processor or mandoline, slice 6-8 small-medium zucchinis into very thin slices. 

Similarly, thinly slice/chop one medium onion. 

Place zucchini and onion into a large frying pan and cook over medium high heat stirring or turning periodically. Oil is not necessary as they will quickly begin to release their juices. Cook until translucent- approximately 15-20 min. 

Stuffing:

2 T fresh rosemary, finely chopped

1T fresh thyme, finely chopped

2 t. fresh sage, finely chopped

Salt, black pepper, and garlic powder to taste

1 can coconut milk

1 can 3 T coconut cream (from the top of a can of coconut milk-I prefer Trader Joe's since it is purely water and cream with no additives).

Using a food processor, or grater grate the bread/toast into bread crumbs. 

Melt coconut cream in large frying pan. 

Melt coconut, add herbs and saute for 2-3 minutes. Add bread crumbs and toss to coat in herb, coconut cream mixture. Cook while stirring for 2-3 minutes. 

While stirring, pour remaining liquid from coconut milk into pan, and quickly mix into bread crumbs. Add salt, pepper, and garlic powder to taste.

Set aside.

Cashew cream sauce

1 cup raw cashews (soak for 2 hours if not using high powered blender like vitamix)

1/4 onion

2 garlic cloves

2 T. dried shiitake mushroom powder (I simply blend dried shiitakes for this)

1 t salt

2 T chicken less boullion (Trader Joe's has one, or this recipe)

1.5-2 cups water

Blend in high powered blender, until smooth. 

Pour into a small saucepan, and heat while constantly stirring 1-2 minutes, until thickened. 

Zucchini

Mix cooked Zucchini and onion with 1 cup cashew cream and 1 cup soy yogurt (recipe here). 

Smoked gouda cheese sauce-I use this recipe 

https://thehiddenveggies.com/vegan-smoked-gouda/

Heat oven to 350*. Line a large casserole pan with parchment paper and half of the zucchini, gouda cheese, and breadcrumbs mixture, then repeat. 

Bake for 30-40 minutes. 

Banana Bars with Cream Cheese Frosting - Plant Based

 As the weather gets cooler, I've noticed that I've been mentally exploring how to adapt some of our old favorite recipes into plant based versions. 

This morning I noticed several ripe bbananas on the counter that needed to be used, and decided to adapt my banana bars recipe. 

This recipe features whole wheat flour instead of bleached white flour, chia gel instead of eggs, avocado instead of oil, dates instead of brown sugar, and uses cashews and maple syrup for the sour cream frosting. 

2 cups dates

2 cups boiling water

4 ripe bananas

2.5 T chia seeds mixed with 1 c. water

2 cups whole wheat flour

2 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. vanilla

1 c. chopped, toasted walnuts

1 t. ground cinnamon

Place dates into blender and add boiling water. Allow to soak for 10-15 min to soften dates. Drain all but approx 1/2 cup of water, and blend into a thick date paste (add additional water only if needed).

Add date paste and peeled bananas to mixing bowl. Mix until well combined.

Add chia gel and avocado

Add additional ingredients and mix until combined but don't overmix. 

Bake in a parchment or silpat lined 9x13, or 11x15 inch pan, at 350* for 25-30 min (slightly longer for the 9x13 so that it cooks through). 

Cool. 

Frosting

1.5 cups cashews (soaked in hot water for 15-30 minutes

1/4 c. maple syrup

1/4 - 1/3 c. plant based milk

pinch of salt

1 t. vanilla

Drain cashews and using a high powered blender, combine ingredients and blend until smooth. 

Spread over banana bars

Classic Cheesecake with sour cream topping, Dairy AND Plant Based version

I haven't been able to figure out how this recipe has never been posted to my blog. 

I've been using this cheesecake recipe since 2002 when Gwen, the most gourmet cook I knew, shared her recipe with our women's group at church. I've been making it ever since, and have been thrilled to be able to re-work it into a plant based version as well. 

*Note the photo below is the plant based version - and an 'action' photo as the raspberry on top and some of the cheesecake collapsed when hot raspberry syrup was added - best to serve with cooled syrups and toppings to avoid melting and minor collapse. :) 

Following, I will share the recipe two ways. First, as the original dairy version, and second I will share the modified plant based version which we now use.

4 cubes cream cheese

1 cup sugar

4 eggs at room temperature

1 t. Vanilla

1 Graham cracker crumb crust lined spring form pan

Topping

1 pint sour cream

1/3 c. Sugar

1 t. Vanilla

Cream sugar and cream cheese together in/with mixer. Add eggs one at a time, and finally vanilla.

Pour into Graham cracker crust/spring form pan. 

PPlace springform pan in larger pan and add water to create a Bain Marie (water bath). Bake at 300* F for 60 minutes. 

Before the cheesecake finishes cooking, mix together the topping ingredients.

 When cheesecake finishes cooking, remove from oven and immediately spread sour cream topping over top. Return to oven for 5 minutes. 

Remove and cool for several hours to set (preferably in a refrigerator after the first hour). 

Serve with additional sauces or toppings as desired.

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Plant based version

Please note, that this is time intensive and you may want to make several components beforehand. I usually make the cream cheese and gingersnaps (for my crust) several days in advance (they store well frozen).

Cashew cream cheese

5 cups soaked cashews

2 t. White miso

1 T. Lemon juice

1/2 t. Salt

2 T. Apple cider vinegar (Sometimes I use some of my other fancy flavored vinegars as well)

Blend until smooth. Refrigerate

Crust

Line a springform pan with a plant based graham cracker crust. Bake (if needed) at 350* for 10-15 minutes. Remove and allow to cool.

To use my gluten free, plant based orange gingersnap cookie crust, Use this recipe. Make and bake 8-10 cookies bake a little longer for crispness. Once cooled, finely crumble using food processor, then press into a springfirm pan and bake for 10-15 min. to create crust. Due to the coconut in the cookies, additional oil/butter etc is not needed.

Cheese cake

4 cups cashew cream cheese (above recipe)

1 c. Demarrara or coconut Sugar 

1 c. Aquafaba (garbanzo/chickpea juice)

2.5 T. Agar agar powder

1 T. Vanilla

In a mixer, cream sugar and cream cheese. Add and mix in remaining ingredients. 

Spoon into prepared graham cracker crust/lined springform pan.

Bake in a water bath (as above) at 300*F for 60 min. Top with topping (below) and bake for an additional 5 minutes. Allow to cool and chill for several hours to set.

Topping

1 pint soy yogurt (my recipe here)

1/3 demarrara or coconut sugar

1 t. Vanilla

Top with fresh fruits, nuts, sauces etc. as desired.

 

Plant Based Pumpkin Pecan & Cranberry Strata (breakfast casserole) with Caramel Syrup

We recently served this to a breakfast crowd of young adults. While they aren't necessarily fans of plant based/vegan cooking, some of them said it was the best thing they had ever had for breakfast. A perfect fall, winter or holiday breakfast featuring pumpkin, spices, cranberries for a tart contrast and crunchy toasted pecans, topped with a delicious caramel syrup. 

Because this recipe needs to be refrigerated overnight (to allow the bread to soak up the liquids), it is a perfect prep and bake - simply pop it into the oven, and enjoy seeing your home wake to the delicious aromas of cinnamon, pumpkin and caramel. We especially love this for holidays as all of the clean up can be taken care of the night before. 

Let's just acknowledge that this isn't a great photo - it was devoured before a photo was taken, so here's what your leftovers may look like! :) 

 

Blend 

1 large can (29 oz) pumpkin (not pumpkin pie filling)

Aquafaba drained from 2 cans chickpeas (approximately 1/2-3/4 cup)

8 oz soft tofu 

1 T. freshly grated or finely chopped ginger, or 1 t. ginger powder

1/2 t. salt

1 T. Cinnamon

1/2 t. freshly ground nutmeg

1.5 t. vanilla

1/2 t. cardamom

5 cups soy or plant based milk

1/4 cup maple syrup

Cut or chop into 1 inch cubes and place in large mixing bowl

2 loaves sourdough bread

4 costco artisan rolls

Pour over bread cubes and toss to coat

3/4 cup coconut cream (melted), or coconut oil

Add and mix in

2 cups toasted pecans, roughly chopped

1.5 cup frozen cranberries

Pumpkin mixture

Place in parchment lined baking dish or 11x15x2 pan 

Cover with foil. 

Refrigerate overnight, or for 4-6 hours.

Bake at 350* for 30 min. 

Remove foil, bake for an additional 15-20 min. 

Caramel Sauce

Combine in small pan and bring to boil

1.5 cups maple syrup 

1 cup coconut milk

Once boiling, reduce heat to medium and cook until reduced into a thick syrup (20-30 min). 

Add 

1 t. vanilla

1/4 t. salt 

Dash of cinnamon and ground cardamon

Serve with baked strata. 

Smoky Vegan Chick'n & Jalapeno Enchiladas

Yesterday while wandering the aisles of my grocery store thinking about things I haven't eaten for a while and have missed, I remembered our chicken jalapeño enchiladas that I was (slightly) famous for when I was a young newlywed. 

They never disappointed and were super easy-chicken, jalapeños, sour cream, cheese, tortillas, and cream of chicken soup.

I looked all over the internet and simply couldn't find anything similar to my old recipe, so here's my re-creation.

 While this plant based recipe takes much more time, it's definitely worth the work.

There are some make ahead items for this recipe. While I don't usually buy vegan dairy products due to the oils, I'm sure you could use them to speed this up.

First off, you will need some plant based yogurt or sour cream. I make this by the quart and it is usually on hand in the fridge. Super easy to make if you have an instant type of electric pressure cooker-note it takes 8 hours. Here's my recipe for 2 ingredient plant based sour cream/yogurt.

Next, if desired, you can make mozzarella. This recipe turns out great-and is super quick and easy to make. I made it first so that it could set while I was prepping everything else.

You'll need soy curls and you will also want to prep them-simply pour hot water over them, add soy sauce, sage, thyme, Trader Joe's Vegan Chicken bouillon seasoning, and if desired black pepper or ground grains of paradise. 

You will also need a high speed/powered blender to make cashew cream. 

Ingredients

Soy curls

3 cups soy curls

1.5 T soy sauce

2 t. thyme

1/2 t. sage

1 T. Trader Joe's Vegan Chicken bouillon

Mozzarella cheese

Coconut cream or oil, sauerkraut, nutritional yeast, silken tofu, tapioca flour/starch, agar agar or kappa carrageenan salt, garlic powder

Enchiladas

8-10 tortillas

1 diced onion

2 jalapeños diced and stemmed and deveined (to taste depending on how much spice you prefer)

1 c. coarsely chopped mushrooms

2 cloves garlic, minced

1.5 T. soy sauce

1/4 c. Coconut cream

1/4 c. Whole grain wheat flour or flour of your choice

Cream sauce

1 cup raw cashews

2.5 cups water

1 small can diced green chiles

Salt, cumin, smoked paprika to taste

1. Make mozzarella cheese and set aside to set: https://itdoesnttastelikechicken.com/the-best-vegan-mozzarella/

2. Place 3 cups of soy curls into a bowl or container and cover with hot water. Add soy sauce, and spices and allow to re-hydrate and marinate. Set aside until later. 

2. Add soy sauce to large saucepan or frying pan. Add onions, and sautee for 2-3 minutes, then add garlic, and mushrooms and sautee until tender. 

3. Over medium heat, add coconut cream or milk to sautéed vegetables. Once melted and coated, add flour. Stir to coat and mix in to create a roux 

4. Add milk to flour/vegetable mixture and stir until a gravy begins to form. Continue to add milk and stir until the mixture resembles a thick sauce. (Note-in the traditional recipe this would be canned soup-so make sure it is about that thickness-undiluted). 

5. Add sour cream/yogurt, and freshly chopped jalapeños. Mix in. 

6. Drain and then squeeze all of the liquid from the soy curls. Add soy curls, and thoroughly mix. 

7. Spoon mixture into tortillas. Corn tortillas can be wrapped in a dishcloth and microwaved for 2 minutes to make them pliable. 

8. Fill tortillas with chicken filling, and place seam down in baking dish (9x13), lined with parchment paper. 

9. Blend cashews in water and pour into saucepan. Add green chiles, salt, cumin, and smoked paprika to taste. Stir gently until sauce begins to boil and thicken, creating a gravy. Pour over enchiladas. 

10. Grate mozarella cheese and sprinkle it over the enchiladas and bake at 375* for approximately 30 minutes.