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Archive for the ‘soy cheese’ Category

We enjoyed….

Deconstructed chicken kiev (adapted to be nondairy by me, from BakedBree.com <—check out the great photos on this blog!)

baby Yukon Gold potatoes

olive oil

1/2 stick dairy-free margarine, melted

4 slices of white bread

3 cloves garlic

1/4 cup fresh flat leaf parsley

salt and pepper

1 package of chicken tenders

1/2 pint grape tomatoes

a handful of black olives

zest of one lemon

1/2 cup block soy mozzarella cheese, cut into cubes

Toss some baby potatoes with olive oil and salt and pepper. Roast in a 400 degree oven, about 30 – 40  minutes.

While this is cooking, add the bread to the food processor and pulse until crumbed. Dump crumbs into bowl, then add garlic and parsely to processor bowl and pulse until chopped fine. Add the crumbs back to the bowl, pour in the melted margarine, and pulse again until it is all coated.

Press bread mixture onto the chicken tenders. Put the chicken into the oven with the potatoes and bake until cooked through, about 20  minutes.

Meanwhile, halve the tomatoes, and toss with the olives, zest of lemon, and a tablespoon of olive oil, salt and pepper, and some chopped parsley. Add the soy cheese and set aside.

Arrange everything to your liking on a lovely plate.

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Remember green bean casserole growing up? I do – cream of mushroom soup mixed with the beans, and those yummy canned fried onion bits on top. Fast forward to today – here is a more grown-up version. Much healthier in my opinion, and I added some cooked chicken to make it a complete meal. This was fabulous.

Green bean casserole with Madeira mushrooms and chicken (modified from Cooking Light, on My Recipes)

1 1/2 pounds green beans

2 tablespoons olive oil

3 cups chopped sweet onion

1 teaspoon chopped fresh thyme

8 ounces shiitake mushrooms, sliced

8 ounces button mushrooms, sliced

1/3 cup Madeira wine or dry sherry

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 tablespoons flour

1 cup chicken broth

1 1/2 cups cooked chicken, cubed

1 cup canned fried onions (like French’s)

1/2 cup grated soy parmesan

Preheat oven to 425 degrees F.

Place beans into a large saucepan of boiling water; cook for 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.

Heat a large skillet over medium-high heat. Add oil to pan; add onion and thyme; saute 4 minutes until onion is tender, stirring occasionally. Add mushrooms; saute 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook for 1 minute or until thick, stirring constantly. Gradually stir in chicken broth; bring to a oil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans. Add chicken. Toss well. Place green bean mixture in a 2 quart glass or ceramic baking dish. Combine fried onion and grated soy parmesan in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake for 17 minutes or until top is lightly browned. Makes 8 servings.

 

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Mushrooms and rosemary make a great marriage in a pasta sauce. Paired with some fresh pappardelle, and this is one great autumn dish. Modified slightly by me for a nondairy perfect adaptation.

Pappardelle with rosemary and mushroom ragu (from Herbie Likes Spaghetti blog) (check out the beautiful photos there)

1/2 pound pappardelle

2 tablespoons olive oil

1 1/2 cups sliced shiitake mushrooms

1 1/2 cups chopped cremoni mushrooms

2 tablespoons minced fresh rosemary

2 cloves garlic, minced

1 1/2 cups of your favorite tomato sauce

1/4 cup fresh parsley, chopped

salt and pepper to taste

grated soy parmesan

In a nonstick pan, heat up the olive oil and throw in the garlic. Once it begins to soften, add the mushrooms and rosemary; cook on medium-high heat. Toss and cook until nicely carmelized and most of the liquid they exude has evaporated. Add the tomato sauce and the chopped parsley to the mushroom mixture and stir to combine. Let it simmer on low heat while the pasta cooks.

Cook the pasta until it is slightly al dente; then move the noodles to the mushroom cooking pan. Add a touch of pasta water, and toss everything together until the pasta has absorbed the sauce. Serve with soy parmesan. Makes two servings.

 

 

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Kudos again go to An Edible Mosaic blog for this delicious and healthy Italian pie. We enjoyed this for dinner; the sauce is easy to make, and everything comes together nicely. I made my nondairy substitutions – I used tofu instead of ricotta cheese, and soy parmesan instead of the real thing. Delicioso! Head over to the blog to check out the beautiful photos taken of this dish, too.

Roasted zucchini spaghetti pie

2 medium zucchini, thinly sliced

1 tablespoon olive oil

salt and pepper

1/4 pound whole grain (or regular) spaghetti noodles

2 cups tofu

2 eggs

1 egg white

1/4 cup soy parmesan cheese, divided

1 1/2 cups thick marinara sauce (recipe below)

cooking spray

Thick Marinara sauce: (yields ~ 1 1/2 cups)

1/2 tablespoon olive oil

1 small onion

2 cloves garlic, minced

1 small carrot, peeled and shredded

1 15-ounce can diced tomato, with liquid

1 1/2 ounce tomato paste

1 bay leaf

1 tablespoon chopped fresh basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

pinch ground black pepper

9″ pie plate

Preheat oven to 450 degrees F. Coat the sliced zucchini with 1 tablespoon olive oil and a pinch of salt and pepper; arrange the zucchini in  a single layer on a baking sheet. Bake for ~ 18 minutes, flipping halfway through. When it’s done roasting, the zucchini will be golden in spots.

For the marinara sauce, heat the olive oil over medium heat in a small pot with a lid. Add the onion and saute for 5 minutes, until the onion starts to soften; add the carrot and garlic, and saute another 5 – 10 minutes. Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with lid on for 20 – 30 minutes.

Cook the pasta to al dente according to package instructions. Cool the pasta to room temperature, then add 1 egg, 2 tablespoons soy parmesan, and pinch of pepper; stir to combine.

To the tofu, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.

Preheat the oven to 350 degrees F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread 1/2 of the tofu mixture on top of the pasta. Arrange the zucchini on top of the tofu, then spread the rest of the tofu mixture on top of the zucchini. Spread the marinara sauce on top of the tofu. Bake the pie for 20 – 30 minutes, until it’s set. Sprinkle the remaining soy parmesan on top and allow to cool slightly before cutting.

 

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Inspired by Lidia Bastianich, I tweaked this pesto with a little less oil, and of course, soy parmesan to replace the real thing. It was a real pleaser.

Pasta with basil pistachio pesto (the original makes twice the amount you would need for a pound of pasta. Mine is cut in half from the original)

1 1/2 cups packed fresh basil leaves

1 cup packed fresh parsley leaves

1/2 cup toasted unsalted pistachios

4 cloves garlic

1/4 teaspoon salt

1/2 cup extra virgin olive oil

1 pound spaghetti

1/4 cup soy parmesan cheese

Bring a large pot of salted water to boil for the pasta. In a food processor, add basil, parsley, pistachios, garlic, and salt. Turn on processor and add 1/2 cup olive oil in a slow, steady stream. Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally.

Add spaghetti to the boiling water and cook until al dente. Scrape the pesto into a large skillet over low heat and add 1 cup pasta water. Drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Off heat, toss with the soy parmesan. Makes 6 servings.

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Enter fall; enter comfort food. This recipe, from America’s Test Kitchen, enters the delicious category. Warm and substantive, with woodsy undertones and a lip-smacking creaminess. All made dairy-free, from my adaptations.

Mushroom pasta

4 ounces pancetta, cut into 1/4″ cubes

2 tablespoons olive oil

table salt

1 pound farfalle pasta

3 – 4 large shallots, chopped fine

3 medium cloves garlic, minced

10 ounces shiitake mushrooms, sliced 1/4″ thick

10 ounces cremini mushrooms, sliced 1/4″ thick

1 tablespoon minced fresh sage leaves

1 1/4 cups chicken broth

1/2 cup So Delicious Coconut Milk Creamer

1 tablespoon lemon juice

ground pepper

2 ounces grated soy parmesan

2 tablespoons minced fresh parsley leaves

Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.

Meanwhile, cook pancetta in 2 tablespoon olive oil, stirring occasionally, until lightly browned. Using slotted spoon, transfer pancetta to paper-towel lined plate. Add shallots to fat remaining in skillet, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally until golden brown, about 8 minutes. Stir in sage and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in creamer, lemon juice, and salt and pepper to taste.

Add mushrooms, pancetta, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately. Makes 6 – 8 servings.

 

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This was a really healthy and really fine-tasting (make that addicting) salad. I subbed soy mozzarella for the real stuff.

Wheatberry salad with zucchini and soy mozzarella (adapted from Eats Well With Others – always a winner recipe there!)

1/4 cup pine nuts, toasted

2 pounds zucchini/summer squash, halved lengthwise

2 tablespoons olive oil

salt and black pepper

2 cups cooked wheatberries

3 roasted red/and or yellow bell peppers, cut into strips

6 radishes, sliced thinly

1 heat butter lettuce, chopped

6 garlic scapes diced (or 2 cloves garlic, minced)

1/2 cup fresh dill, chopped

3 tablespoons white wine vinegar

2 tablespoons balsamic vinegar

1 cup cubed soy mozzarella

Turn on broiler. Brush zucchini with 1 tablespoon oil, sprinkle with salt and pepper, and broil, turning as needed, until lightly charred on both sides and beginning to soften, 5 minutes or longer. Remove and cool, then cut zucchini into chunks or slices.

Toss together the zucchini, wheatberries, roasted red peppers, radishes, lettuce, and dill in a large salad bowl. Add the vinegar and remaining oil. Sprinkle with salt and pepper and toss again. Taste and adjust seasoning. Toss with mozzarella. Makes about 4 servings.

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