CREAMY VEGAN POTATOES AU GRATIN

You can dazzle it up with some delicious vegan parmesan cheese. Either homemade or store-bought, both will work just fine. It adds on to the cheesy deliciousness. I sprinkled on some extra parsley too because I love parsley and almost put it in everything. I just like the way it makes my meals taste and it’s nice to have in that added herb. It looks so pretty too!

For the first 20 minutes of baking you can cover it with foil (or not if you’re totally against foil which is fine). Then for the remainder of the 20 minutes uncover it and let the top get crispy and brown. That is my absolute favorite part! I love the extra crunchy parts on top.

Ingredients

• 5 russet potatoes (washed, peeled, and scalloped)
• 2 cups almond milk (unsweetened)
• 1/2 cups low sodium vegetable broth
• 1 tbsp vegan butter
• 1/2 yellow onion diced
• 1 tsp vegetable bouillon
• 1/3 cup nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp parsley (and extra to top)
• 1/2 tsp dried thyme
• 1/4 tsp turmeric
• 1/4 tsp paprika
• salt/pepper to taste
• 3 tbsp cornstarch
• 1/4 cup cold water

Instructions

1. Preheat your oven to 425F.
2. Wash and peel your potatoes before slicing. Use either a food processor with the slicing attachment or a mandolin for evenness. Once potatoes are sliced put them in an ice bath. Cold water and ice so they don't oxidize and turn brown. Leave them in there while you make the cheese sauce.
3. In a small to medium sauce pan, on medium heat, whisk almond milk, vegetable broth, nutritional yeast, veggie bouillon, butter, diced onion, and all spices. Lower heat down to a simmer and stir frequently. 
4. In a separate bowl mix together the corn starch and water until no clumps are left. Pour that into the cheese mixture and mix well. Stir for 5-6 minutes or until the sauce thickens up. It won't be super duper thick just thicker.
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full recipe : neuroticmommy.com

CHICKPEA NOODLE SOUP: VEGAN COMFORT FOOD

Hello and happy St. Paddy’s Day to you. If you’re looking for a tasty vegetarian spin on Irish food, hop on over here to one of my favorite recipes. But if you’re here for simple comfort food that’s ready in a flash, read on. Quick, healthy comfort food is some of the best food there is. I doubt you’d find a lot of disagreement there. Yet vegan comfort food can get complicated. A million ingredients. A zillion steps. Comforting food shouldn’t come with a harrowing process.

I couldn’t tell you exactly why my NJ thermostat has been hovering in the mid-20s — and I don’t mean Celsius — for this past mid-March week. (I hear spring is supposed to start in three days, ahem.) But I can tell you exactly what would make a good dinner in the meantime. Any guesses? 

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 large carrots, diced
• 3 stalks celery, diced
• 5 garlic cloves, minced
• 12 cups good vegetable broth (see note)
• 2 teaspoons dried herbes de Provence or thyme
• 3 dried bay leaves
• Plenty of freshly ground black pepper
• 12 ounces wide noodles
• 2 15.5 cans chickpeas, drained and rinsed
• 1/2 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice

Instructions

1. In a large (about 7-quart) Dutch oven or other pot with a heavy bottom, warm the oil over medium-high heat.
2. Add onion, carrot and celery and cook, stirring only occasionally, for about 10 minutes, until lightly browned in spots and begging to get tender.
3. Stir in garlic and cook for a minute more.
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full recipe : umamigirl.com

PUMPKIN SHEET CAKE

So even though it still feels like summer outside and I don’t really want the warm weather to end, I’m totally ready for pumpkin everything. After sharing this Pumpkin Cheesecake on Monday, I’ve now got this delicious Pumpkin Sheet Cake for you and I’m not even sorry about all the pumpkin. In fact, I feel like I’ve been holding back for weeks. Bring on the pumpkin!

When the cake has baked and cooled, it’s covered in a light cinnamon cream cheese frosting. It’s just the right amount of frosting to not overwhelm the cake and it all goes perfectly together! I’m so excited to have this cake in my back pocket for gatherings when I need something quick and tasty! I hope you love it too!

INGREDIENTS

PUMPKIN SHEET CAKE

• 2 1/2 cups (325g) all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (337g) packed light brown sugar, sifted
• 3 tbsp vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 1 1/4 cups (320g) pumpkin puree (canned pumpkin)

CREAM CHEESE FROSTING

• 8 oz (226g) cream cheese, room temperature
• 1/2 cup (112g) unsalted butter, room temperature
• 5 cups (575g) powdered sugar
• pinch of salt
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup milk or cream
• Chopped pecans
• Pumpkin candies

INSTRUCTIONS

1.  Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F (176°C).
2.  Combine the flour, baking powder, baking soda, spices and salt in a medium sized bowl and set aside.
3.  Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4.  Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5.  Add half of the dry ingredients to the batter and mix until mostly combined.
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full recipe : www.lifeloveandsugar.com

Syn Free Bacon, Onion and Potato Bake | Slimming World

This Slimming World Syn Free Bacon, Onion and Potato Bake reminds me of my childhood, where it was affectionately known as “Tin Of Praters”. Syn Free Bacon, Onion and Potato Bake is ridiculously easy to make. Seriously! We like an easy dinner, especially if we’ve had a full day of prepping and cooking.

This Syn Free Bacon, Onion and Potato Bake differs ever so slightly to the one I remember as a kid. There was no cheese (boo-hiss) and I used to have it with a *lot* of ketchup.

INGREDIENTS

• 1 kg Potatoes peeled and sliced thinly
• 16  Bacon Medallions you can use more bacon if you wish, depending on the pack size. Some have 8 medallions, some 10 per pack
• 2  Onions peeled and thinly sliced
• 1  Veg stock Cube or chicken stock cube made up with 200ml of boiling water
•   Sea Salt
•   Freshly Ground Black Pepper
• 40 g Reduced Fat Cheddar grated - for 1/4 of you HEA per portion

INSTRUCTIONS

1. Pre heat the oven to 180°C
2. Spread a layer of sliced onion on the bottom of an oven proof dish
3. Arrange a layer of potato slices and bacon on top of the onions, alternating a couple of slices and potato with a piece of bacon. Next add another layer of onions. Repeat until you have used up all the bacon and potatoes. You should have a couple of layers at least
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full recipe : pinchofnom.com

PAN FRIED CINNAMON BANANAS

Luckily there are lots of yummy things you can do with overripe bananas.  Banana bread is really the first thing that comes to mind, but sometimes that is a little more trouble than I have the energy or time to tackle.

Bananas are important to my family.  All the potassium in it is so good for heart and muscles.  It also has so many natural vitamins and nutrients that are so good for everyone.  I find myself sneaking in bananas in pancakes or smoothies.

Ingredients

• 2 bananas Slightly Overripe
• 2 tablespoons sugar (you can substitute granulated Splenda, if you like)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)

Instructions

1. Slice the bananas into rounds, approximately 1/3 inch thick.
2. In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
3. Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
4. Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top. 
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full recipe : dizzybusyandhungry.com

Easy Stovetop Candied Pecans

Christmas is comin’ up quick. It’s October, but December is right around the corner. I love this recipe because it’s so easy and inexpensive.

It only took me about 15 minutes to make. The pecans cool quickly and you have a nice gift to take to a friend, or a teacher, or you can snack on them without sharing any (wink wink).

Ingredients

1. 2 cups pecans
2. 4 Tbsp. butter
3. 4 Tbsp. brown sugar

Instructions

1. Melt butter on medium-high heat.
2. Add pecans and toss until covered with butter.
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full recipe : www.backtomysouthernroots.com

Spicy Vegan Pad Thai

Okay, so here’s the deal with this recipe. I don’t actually like peanut butter or peanuts. No bueno. But somehow I’m able to tolerate peanut butter / peanuts if they’re in pad thai form, once every thousand years or so. I’m always looking for inspiration for my recipes, and this one was inspired by a trip I recently took to a local Thai place with my friend Lisa. I didn’t order the pad thai, but going to the restaurant got me thinking about how I could recreate the dish in my kitchen.

So here’s my two cents on the matter – if you like pad thai already, you can eat this right after you cook it and truly enjoy it. But if you’re a doubter like me, give this spicy vegan pad thai an hour or so to rest, and let it cool to room temperature. I think you might really like it!

Ingredients

Pad Thai

• 1 Lb Long Pasta spaghetti, fettuccine, etc
• 3 Cup Shredded Carrots or Carrot Noodles
• 3 Cups Snap Peas washed and ends trimmed
• 1/2 Cup Scallions
• Cilantro to taste, optional
• Chopped Bird's Eye Chili caution - see notes
• Red Pepper Flakes for topping optional

Pad Thai Sauce

• 1/2 Cup Soy Sauce
• 1/3 Cup Smooth Peanut Butter
• 2 Tbs Sriracha
• 1 Large Clove of Garlic
• Juice from 1 Lime
• 2 Tbs Neutral Oil like avocado oil
• Black Pepper to taste

Instructions

1. First, cook the pasta according to package directions. I highly recommend a long, flat noodle for this - like fettuccine or linguine. Use brown rice noodles to make gluten-free.
2. While pasta is cooking, make the sauce. Combine all ingredients into a blender, and blend on high until everything is completely smooth.
3. When pasta is done, drain and set aside.
4. In a large sauté pan or pot, add in the carrots, (washed and trimmed) snap peas, and a small drizzle of oil. Sauté on medium heat until carrots are wilted, about 3-5 minutes. When done, remove from heat. 
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full recipe : wellandfull.com